Frying oil composition

Abstract

The present invention relates to a frying oil composition comprising a frying oil and oat oil, preferably wherein the oat oil is present in an amount of 0.01 wt% to 10 wt% based on the weight of the frying oil composition. The present invention also relates to a method of increasing the service life of a frying oil and the use of oat oil for reducing the total polar material content.

Description

Technical Field

[0001] This invention relates to a frying oil composition comprising oat oil, a method of using oat oil during frying, and the use of oat oil to increase the shelf life of frying oil. Background Technology

[0002] Frying is a traditional cooking method. Fried foods are popular due to their unique sensory characteristics, such as flavor and color. Frying oil undergoes a series of chemical reactions when heated to high temperatures, especially oils high in polyunsaturated fatty acids. These polyunsaturated fatty acids are more likely to produce organic acids and peroxides, which can enter the body with food and are harmful to health. The quality of fried food is closely related to the quality of the frying oil used. The quality of the frying oil directly affects the quality and safety of fried food and the health of consumers. By controlling the quality of the frying oil, the quality of fried food can be guaranteed. Frying oil not only serves as a heat transfer medium during the frying process, improving food flavor and increasing nutritional content, but it can also effectively kill bacteria in food and extend its shelf life.

[0003] Fats and oils play important functional and sensory roles in the frying of food products. They are responsible for carrying, enhancing, and releasing the flavors of other ingredients, as well as interacting with other ingredients to form the texture and mouthfeel characteristics of fried foods.

[0004] Currently, many countries have laws and regulations regarding frying oil. These regulations describe when frying oil should no longer be used in the frying process and when it should be poured out of the frying pan.

[0005] The parameters used to determine the frying life of frying oil are acid value and / or total polar material (TPM) content. Inhibiting or slowing down the formation and / or increase of TPM will also save costs for consumers.

[0006] It is still necessary to increase the service life of frying oil and / or keep the total polar material (TPM) content under control.

[0007] This invention provides such a solution. Summary of the Invention

[0008] This invention relates to a frying oil composition comprising frying oil and oat oil.

[0009] This invention relates to a method for increasing the service life of frying oil, wherein the method includes the following steps:

[0010] a. Adding oat oil to frying oil; or providing the frying oil composition for which protection is claimed;

[0011] b. Using oat oil and frying oil or the frying oil composition of step a) during frying.

[0012] The present invention also relates to a food product fried in frying oil and oat oil or the claimed frying oil composition.

[0013] Finally, this invention relates to the use of oat oil to increase the frying life of frying oil. Detailed Implementation

[0014] This invention relates to a frying oil composition comprising frying oil and oat oil.

[0015] The term "frying composition" is an oil composition suitable for cooking food. It can be used for light frying or pan-frying, deep-frying, cooking, or deep-frying.

[0016] The term "frying oil" refers to oil suitable for cooking food. It can be used for light frying or pan-frying, sautéing, cooking, or deep-frying.

[0017] Oat oil is a plant-based oil, all-natural, and free of any E-number additives that require declaration. It is extracted from oat kernels and is now commercially available, primarily used in cosmetics, typically for use on the skin and / or hair.

[0018] Oat oil is mainly composed of triglycerides, with small amounts of diglycerides, monoglycerides, and free fatty acids. The fatty acid profile of oat oil may include palmitic acid (C16:0, 14%-23%), stearic acid (C18:0, 0.5%-3.9%), oleic acid (C18:1, 29%-52%), linoleic acid (C18:2, 26%-48%), and linolenic acid (C18:3, 1%-3.5%).

[0019] Oat oil may contain up to 40% by weight of polar lipids, preferably 5% to 40% by weight, and more preferably 15% to 40% by weight. Polar lipids may include phospholipids and ceramides. Ceramides are a class of sphingolipids naturally found in plant and animal products.

[0020] In one specific aspect of the invention, oat oil having 20% ​​to 38% by weight of polar lipids is used.

[0021] In one specific aspect of the invention, oat oil having 30% to 38% by weight of polar lipids is used.

[0022] In one aspect of the invention, the frying oil composition comprises an amount of oat oil from 0.01% to 10% by weight based on the weight of the frying oil composition.

[0023] In one aspect of the invention, the frying oil composition comprises an amount of oat oil of 0.01% to 5% by weight based on the weight of the frying oil composition.

[0024] In one aspect of the invention, the frying oil composition comprises an amount of oat oil of 0.01% to 1% by weight based on the weight of the frying oil composition.

[0025] Higher concentrations have a more significant effect on reducing TPM formation. Meanwhile, the oil color increases when using 1% by weight.

[0026] In one aspect of the invention, the frying oil is present in an amount of 90% to 99.99% by weight based on the weight of the frying oil composition.

[0027] In one aspect of the invention, the frying oil is present in an amount of 95% to 99.99% by weight based on the weight of the frying oil composition.

[0028] In one aspect of the invention, the frying oil is present in an amount of 99% to 99.99% by weight based on the weight of the frying oil composition.

[0029] Frying oil is a vegetable oil selected from the following: naturally occurring oils; oils from any oilseed variety that have an increased level of unsaturated fatty acids compared to the original seed variety, such as medium-oleic oil or high-oleic oil; fractionated oils; and mixtures of two or more of these.

[0030] The naturally occurring oil is selected from the group consisting of: babassu oil, cocoa butter, canola oil, linseed oil, cohune oil, cottonseed oil, corn oil, coconut oil, spur flower oil, flaxseed oil, grapeseed oil, groundnut oil, linseed oil, olive oil, peanut oil, rapeseed oil, palm kernel oil, palm oil, rice bran oil, sesame oil, safflower oil, soybean oil, shea butter, sunflower oil, tacum oil, and any combination of two or more of them.

[0031] In the context of this invention, the terms "canola" and "rapeseed" are used interchangeably.

[0032] Oils derived from any oilseed variety with increased levels of unsaturated fatty acids compared to the original seed variety, such as medium-oleic or high-oleic oils, can be obtained through natural selection or genetic modification (GMO). In terms of fatty acid distribution, high-oleic varieties contain at least 40%, at least 50%, at least 60%, at least 70%, and preferably at least 80% oleic acid. Examples particularly include medium-oleic sunflower oil, high-oleic rapeseed oil, high-oleic soybean oil, high-oleic sunflower oil, high-oleic safflower oil, and mixtures of two or more of these.

[0033] Vegetable oil is oil refined using well-known refining methods.

[0034] "Fragmented oil" refers to fractions obtained from palm oil or palm kernel oil, such as palm stearin, palm super stearin, palm oil oil extract, palm super oil extract, intermediate palm oil fraction, palm kernel stearin, palm kernel oil extract, and blends of one or more of these. Each of these fractions can be identified by its iodine value.

[0035] In one aspect of the invention, the frying oil is selected from the group consisting of: avocado oil, corn oil, soybean oil, rapeseed oil, peanut oil, cottonseed oil, rice bran oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, olive oil, palm oil, palm oil extract, shea butter extract, and mixtures of two or more thereof.

[0036] In one specific aspect of the invention, the frying oil is soybean oil or a blend of vegetable oils including soybean oil.

[0037] In one aspect, the frying oil of the present invention reduces the total polar material (TPM) content, thereby extending the service life of the frying oil.

[0038] This invention relates to a method for increasing the service life of frying oil, wherein the method includes the following steps:

[0039] a. Adding oat oil to frying oil; or providing the frying oil composition for which protection is claimed;

[0040] b. Use oat oil and frying oil or the frying composition of step a) during frying.

[0041] During the frying process, the frying oil and oat oil; or the frying oil composition for which protection is claimed, are subjected to a temperature of 100°C to 200°C.

[0042] The present invention also relates to a method for using oat oil in frying, wherein the method includes the following steps:

[0043] a. Adding oat oil to frying oil; or providing the frying oil composition for which protection is claimed;

[0044] b. Using oat oil and frying oil or the frying composition of step a) during frying;

[0045] c. Extend the shelf life of the frying oil compared to the shelf life of the frying oil without the addition of oat oil during the frying process.

[0046] In one aspect of the invention, the invention relates to a method comprising the following steps:

[0047] a. Adding oat oil to frying oil; or providing the frying oil composition for which protection is claimed;

[0048] b. Using oat oil and frying oil or the frying composition of step a) during frying;

[0049] c. Obtain frying oil with a lower total polar material (TPM) content compared to frying oil without added oat oil.

[0050] In one aspect of the invention, the invention also relates to food products fried in frying oil and oat oil or in claimed frying oil compositions.

[0051] The claimed frying oil composition is suitable for frying any type of food, more specifically, food that is a carbohydrate-based food product, a meat-based food product, or a marine-based food product.

[0052] This fried product does not contain dimethylpolysiloxane (DMPS).

[0053] Finally, this invention relates to the use of oat oil to increase the shelf life of frying oil.

[0054] In one aspect of the invention, the invention relates to the use in which the frying oil, after being heated at a temperature of 180°C or above for 20 hours, has a total polar material (TPM) content of no more than 27%.

[0055] In one aspect of the invention, the invention relates to the use in which oat oil is added in an amount of 0.01% to 0.5% by weight based on the weight of the frying oil composition, and wherein the increase in total polar material content is reduced by 6% to 11% at temperatures of 180°C and above.

[0056] In one aspect of the invention, the invention relates to the use in which the frying oil composition is heated at a temperature of 180°C or higher without the addition of food products.

[0057] The present invention relates to the use wherein oat oil is added in an amount of 1.0% to 10.0% by weight based on the weight of the frying oil composition, and wherein the increase in total polar material content is reduced by 12% to 35% at temperatures of 180°C and above.

[0058] This invention relates to the use in which the frying oil composition is heated at a temperature of 180°C or higher without the addition of food products.

[0059] As we all know, frying pans in restaurants are often in standby mode. The oil is heated at a high temperature, but there is no food being fried in the oil.

[0060] This invention has demonstrated that, under these conditions (such as high temperature and absence of food), the shelf life of frying oil can be significantly extended and the increase in TPM content can be effectively suppressed.

[0061] The solution in this invention allows the use of natural substances such as oat oil to inhibit the growth of total particulate matter (TPM) in frying oil at high temperatures. This invention provides a clean labeling solution, requiring only a mention of the cooking oil on the product label.

[0062] Dimethylpolysiloxane (DMPS), which is typically used to prevent foam formation and inhibit TPM formation, is not required. However, fried products containing DMPS tend to contain a certain amount of DMPS. This invention provides fried products that are DMPS-free.

[0063] The present invention will be described in the following embodiments.

[0064] Example

[0065] Analytical methods

[0066] The total polar material (TPM) content was determined using the TESTO270 analytical instrument, which is known to be used to measure TPM in hot oil (40°C to 200°C).

[0067] To determine the acid value (AV), the test method - Chinese GB5009.229 - was applied.

[0068] According to the test method GB / T 22460, the oil color was determined using a Lovibond 25.4mm.

[0069] Heating test

[0070] Equipment and materials

[0071] Equipment: GRANT BT5D High Temperature Dry Block Heater

[0072] SWEOAT oat oil from Swedish Oat Fiber ®

[0073] method

[0074] Oat oil was added to frying oil (vegetable oil base) at different concentrations and then heated at 180°C.

[0075] The results are shown in Tables 1 and 2.

[0076] Table 1

[0077]

[0078] Table 2

[0079]

[0080] The addition of oat oil has an inhibitory effect on the increase of TPM.

[0081] When the concentration is greater than 1%, the oil is relatively dark in color.

Claims

1. A frying oil composition comprising frying oil and oat oil.

2. The frying oil composition according to claim 1, wherein the oat oil is present in an amount of 0.01% to 10% by weight based on the weight of the frying oil composition.

3. The frying oil composition according to claim 1 or 2, wherein the frying oil is present in an amount of 90% by weight to 99.99% by weight based on the weight of the frying oil composition.

4. The frying oil composition according to any one of the preceding claims, wherein the frying oil is selected from the group consisting of: avocado oil, corn oil, soybean oil, rapeseed oil, peanut oil, cottonseed oil, rice bran oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, olive oil, palm oil, palm oil extract, shea butter extract, and mixtures of two or more thereof.

5. The frying oil composition according to any one of the preceding claims, wherein the frying oil is soybean oil.

6. A method for increasing the service life of frying oil, wherein the method comprises the following steps: a. Adding oat oil to frying oil; or providing a frying oil composition according to any one of claims 1 to 5; b. Using oat oil and frying oil or the frying oil composition of step a) during frying.

7. A food product fried in frying oil and oat oil or in a frying oil composition according to any one of claims 1 to 5.

8. The food product according to claim 7, wherein the food product is a carbohydrate-based food product, a meat-based food product, or a marine-based product.

9. Use of oat oil to increase the frying life of frying oil.

10. The use according to claim 9, wherein after frying at a temperature of 180°C or above for 20 hours, the frying oil has a total polar material (TPM) content of no more than 27%.

11. The use according to claim 9 or 10, wherein the oat oil is added in an amount of 0.01% to 0.5% by weight based on the weight of the frying oil composition, and wherein the increase in total polar material content is reduced by 6% to 11% at temperatures of 180°C and above.

12. The use according to claim 11, wherein the frying oil composition is heated at a temperature of 180°C or higher without adding the food product.

13. The use according to claim 9 or 10, wherein oat oil is added in an amount of 1.0% to 10.0% by weight based on the weight of the frying oil composition, and wherein the increase in total polar material content is reduced by 12% to 35% at temperatures of 180°C and above.

14. The use according to claim 13, wherein the frying oil composition is heated at a temperature of 180°C or higher without adding the food product.

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