Frying process

Abstract

It relates to a process for frying a food product and the process is comprising, subjecting a food product to a frying process at a temperature of from 150°C and 190°C in a frying medium; wherein the frying medium is palm fractions having an iodine value of 40 to 50, preferably palm soft stearin. Further the fried food product obtainable by the claimed process is described. It relates to the use of palm fractions as frying medium in frying process of food product, wherein the oil leakage of a food product fried in palm fractions is reduced, and / or crustiness of a food product fried in palm fractions are improved.

Description

PT-2135-WO-PCTFRYING PROCESSCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No. 25153035.8, filed January 21, 2025, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] A process for frying a food product in a frying medium, the fried food product obtainable by the process and the use to reduce oil leakage and increase crustiness.BACKGROUND OF THE INVENTION

[0003] Bakery products such as donuts are commonly fried for immediate use or stored for several days in a packed form. There is different fr ing oils commonly used as alternative to partially hydrogenated oils. Examples of typical frying oils / fats are the palm oil, palm olein or blends thereof, liquid oils. However, these frying oils encounter issues with greasy mouthfeel, severe oil loss, with soggy crust texture.

[0004] There is a need to develop a frying process that reduces these problems, by using a frying medium based on vegetable oils. The current invention provides such a solution.SUMMARY OF THE INVENTION

[0005] The current invention relates to a process for fry ing a food product and the process is comprising, subjecting a food product to a fry ing process at a temperature of from 150°C and 190°C in a frying medium;

[0006] Wherein the frying medium is one or more palm fractions having an iodine value of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44 and wherein the iodine value (IV) is measured according to AOCS method Cd ld-92.

[0007] It relates to a food product obtainable by the process of the present invention.

[0008] The present invention further relates to the use of palm fractions having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44 as frying medium in frying process of food product.DETAILED DESCRIPTIONPT-2135-WO-PCT

[0009] The current invention relates to a process for frying a food product and the process is comprising, subjecting a food product to a frying process at a temperature of from 150°C and 190°C, in a fr ing medium;

[0010] Wherein the frying medium is one or more palm fractions having an iodine value of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44 and wherein the iodine value (IV) is measured according to AOCS method Cd ld-92.Fry ing Medium

[0011] The frying medium is comprising palm fractions having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44.

[0012] Palm fractions are obtained through fractionation of palm oil.

[0013] Palm oil fractionation utilizes the differences in the cry stallization properties of triglycerides to separate a mixture into a low melting liquid fraction and a high melting liquid fraction. There are three different types of fractionation: dry fractionation, detergent fractionation, and solvent fractionation.

[0014] Fractionation is a selective physical and / or thermo-mechanical process to separate an oil / fat into two or more fractions with distinct physical and chemical properties.

[0015] In the present invention, the palm fractions_with IV between 40 and 50 are palm soft stearin soft palm mid fraction, or combinations thereof.

[0016] The palm soft stearin (= soft stearin) used in the process of the present invention is obtained by two- step dry fractionation process of palm oil. Palm oil is fractionated into palm stearin IV 30-34 and palm olein IV 55-57. The palm stearin fraction is further fractionated into super stearin IV 9-16 and soft stearin having an iodine value (IV) of 40 to 50, preferably from 42 to 44.

[0017] In an aspect of the invention, palm soft stearin is having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44.

[0018] Soft palm mid fraction in the process of the present invention is obtained by two-step dry fractionation process of palm oil. Palm oil is fractionated into palm stearin IV 30-34 and palm olein IV 55-57. The palm olein fraction is further fractionated into palm super olein having an iodine value (IV) of 62 to 64 and soft palm mid fraction IV 40 to 50, preferably from 41 to 46, more preferably from 42 to 44.PT-2135-WO-PCT

[0019] In an aspect of the invention, soft palm mid fraction is having an iodine value (IV) 40 to 50, preferably from 41 to 46, more preferably from 42 to 44.

[0020] In an aspect of the invention, the fry ing medium has a slip melting point (SMP) of from 38°C to 46°C, preferably of from 39°C to 44°C.

[0021] In an aspect of the invention, the frying medium has a solid fat content (SFC) at 10°C of from 60 to 75 %, preferably of from 65 to 73 %.

[0022] In an aspect of the invention, the frying medium has a SFC at 20°C of from 38 to 52%, preferably of from 42 to 47 %.

[0023] In an aspect of the invention, the frying medium has a SFC at 25°C of from 23 to 35 %, preferably of from 25 to 30 %.

[0024] In an aspect of the invention, the frying medium has a SFC at 30°C of from 13 to 23 %, preferably of from 15 to 20 %.

[0025] In an aspect of the invention, the frying medium has a SFC at 35°C of from 7 to 15 %. preferably of from 8 to 13 %.

[0026] In an aspect of the invention, the frying medium has a SFC at 40°C of from 3 to 10 %, preferably of from 4 to 8 %.

[0027] In an aspect of the invention, the frying medium has a solid fat content (SFC) of:at 10°C of from 60 to 75 %.at 20°C of from 38 to 52 %.at 25°C of from 23 to 35 %.at 30°C of from 13 to 23 %.at 35°C of from 7 to 15 %.at 40°C of from 3 to 10 %.

[0028] In an aspect of the invention, the fry ing medium has a solid fat content (SFC) of:at 10°C of from 65 to 73 %.at 20°C of from 42 to 47 %.at 25°C of from 25 to 30 %.at 30°C of from 15 to 20 %.at 35°C of from 8 to 13 %.at 40°C of from 4 to 8 %.PT-2135-WO-PCT

[0029] In an aspect of the invention, the frying medium has a fatty acid profile of from 45 to 56 wt.% of Cl 6:0 fatty acid residues, preferably of from 49 to 53 wt.% of Cl 6:0 fatty acid residues.

[0030] In an aspect of the invention, the frying medium has a fatty acid profile of from 30 to 40 wt.% of C18:l fatty acid residue, preferably of from 33 to 37 wt.% of C18: l fatty acid residue.

[0031] In an aspect of the invention, the frying medium is containing triglycerides SSS in an amount of from 10 to 22 wt.%, preferably of from 13 to 20 wt.%.

[0032] The term SSS (or S3) describes triglycerides having saturated fatty acids in all 3 positions.

[0033] S stands for S a saturated fatty acid residue having 8 to 24 carbon atoms.

[0034] In an aspect of the invention, the frying medium is containing triglycerides UUU in an amount of from 1.5 to 5 wt .%, preferably of from 2 to 4 wt.%.

[0035] The term UUU (or U3) describes triglycerides having unsaturated fatty acids in all 3 positions.

[0036] U denotes an unsaturated fatty acid residue having 8 to 24 carbon atoms.

[0037] In an aspect of the invention, the frying medium is one or more palm fractions.

[0038] Preferably the palm fractions are palm soft stearin, soft palm mid fraction, or combinations thereof.

[0039] In an aspect of the invention, the frying medium is comprising palm soft stearin.

[0040] In an aspect of the invention, the fry ing medium is palm soft stearin.Frying process

[0041] The fry ing medium comprising the palm fractions is heated to a temperature of from 150°C and 190°C.

[0042] In an aspect of the invention, the frying medium comprising palm soft stearin is heated to a temperature of from 150°C and 190°C.

[0043] In an aspect of the invention, the frying process is conducted at a temperature of from 170°C to 185°C.

[0044] Once the frying medium has reached the frying temperature, the food product is carefully added to the frying medium.

[0045] The f'ry i ng medium rapidly cooks the exterior of the food product, thus creating a crispy crust while sealing moisture in the food product.PT-2135-WO-PCT

[0046] The frying medium is kept at a temperature of at least 170°C, allowing and ensuring an even cooking process and preventing that the food product is becoming greasy.

[0047] The frying process is continued until the food product reaches a golden-brown color and / or the desired level of crispiness.

[0048] The frying process usually takes about a few minutes, also depending upon the size and type of the product.

[0049] Finally, the fried food product is removed from the frying medium.

[0050] In an aspect of the invention, the food product that is used in the process of the present invention, is a par-fried food product.

[0051] In an aspect of the invention, the food product is a par-fried dough product.

[0052] The term “par-fry” refers to partially cooking or partial frying of food products in hot oil. After the partial fry ing, the par-fried food product is ty pically frozen for later use. Parfrying may help in reducing the final cooking time and may ensure a consistent product quality

[0053] Typically, the par-frying is conducted at a temperature of between 150°C and 190°C. Amongst others, the purpose of par-frying is to reduce the finish-cooking time, to enhance the storage life time, and / or to improve stability by inactivating enzy mes, microbes and the like.

[0054] After the par-frying, the par-fried food product may be de-oiled, wherein the excess of the oil is removed. It involves managing the moisture, oil content and texture of the par-fried food product to achieve a desirable quality in par-fried product.

[0055] The par-fried food product is frozen at a temperature from -1°C to -20°C. this will help to slow down the quality' deterioration during storage.

[0056] The par-fried product may be used as the starting food product subjected to the processof the present invention.Fried Food Product

[0057] The present invention relates to a fried food product obtained by the process of the precent invention.

[0058] In an aspect of the invention, the fried food product is a fried dough product.

[0059] In an aspect of the invention, the fried food product is a fried donut or fried beignet, preferably a fried donut.PT-2135-WO-PCT

[0060] In an aspect of the invention, the fried food product is a fried donut containing traces of the frying medium.

[0061] The fried food product, preferably the fried donuts can be further coated, filled and / or topped according to known methods on the art and depending upon the desired end use.

[0062] The fried food product may be coated in a sugar glaze, or dusted with powdered sugar, cinnamon, and the like. At the same time or alternatively, the fried food product such as fried donuts may be filled with custard and / or fruit jams.

[0063] The fried food product can be consumed hot, immediately after frying or after reheating in oven or microwave, or cold at about room temperature.

[0064] The fried product may be stored and / or distributed for sale and / or consumed. The fried product may be stored below room temperature.Use

[0065] The present invention further relates to the use of one or more palm fractions having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44 as frying medium in frying process of food product.

[0066] The present invention further relates to the use of palm soft stearin having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44 as frying medium in frying process of food product, and wherein palm soft stearin is the stearin fraction of a two-step dry fractionation process of palm oil.

[0067] In an aspect of the invention, it relates to the use wherein the frying medium has the frying medium has a solid fat content (SFC) of:at 10°C of from 60 to 75 %.at 20°C of from 38 to 52 %.at 25°C of from 23 to 35 %.at 30°C of from 13 to 23 %.at 35°C of from 7 to 15 %.at 40°C of from 3 to 10 %.

[0068] In an aspect of the invention, it relates to the use wherein the fry ing medium has a fatty acid profile of from 45 to 56 wt.% of C16:0 fatty acid residues, and from 30 to 40 wt.% of Cl 8: 1 fatty acid residue.PT-2135-WO-PCT

[0069] In an aspect of the invention, it relates to the use wherein the frying medium has a fatty acid profde of from 45 to 56 wt.% of Cl 6:0 fatty acid residues, and from 30 to 40 wt.% of Cl 8: 1 fatty7acid residues, and is containing triglycerides SSS in an amount of from 10 to 22 wt.%, preferably of from 13 to 20 wt.%.

[0070] The present invention further relates to the use of palm fractions in frying process of food product to reduce oil leakage and / or improve crustiness of a food product fried in a frying medium comprising palm fractions.

[0071] The present invention further relates to the use of palm fractions in frying process of food product to reduce oil leakage and / or improve crustiness of a food product fried in palm fractions, compared to the food product fried in palm oil as frying medium.

[0072] In an aspect of the invention, it relates to the use wherein the oil leakage of a food product fried in palm fractions is reduced, compared to the food product fried in palm oil as fry ing medium.

[0073] In an aspect of the invention, it further relates to the use wherein the sensory properties of a food product fried in palm fractions are improved.

[0074] In an aspect of the invention, it further relates to the use wherein crustiness of a food product fried in palm fractions is improved, compared to the food product fried in palm oil as frying medium.

[0075] The present invention further relates to the use of palm soft stearin in frying process of food product to reduce oil leakage and / or improve crustiness of a food product fried in a fry ing medium comprising soft stearin having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44.

[0076] The present invention further relates to the use of palm soft stearin in frying process of food product to reduce oil leakage and / or improve crustiness of a food product fried in palm soft stearin.

[0077] In an aspect of the invention, it relates to the use wherein the oil leakage of a food product fried in palm soft stearin is reduced compared to the food product fried in palm oil as frying medium.

[0078] In an aspect of the invention, it further relates to the use wherein the sensory properties of a food product fried in palm soft stearin are improved.PT-2135-WO-PCT

[0079] In an aspect of the invention, it further relates to the use wherein crustiness of a food product fried in palm soft stearin having an iodine value (IV) of 40 to 50, preferably from 42 to 48 more preferably from 42 to 44 is improved.

[0080] Crust is defined as crispy outer layer with soft interior. Crustiness is a sensory description of crisp exterior shell of the fried food product, such as the fried donut.

[0081] The present invention demonstrates that by using palm soft stearin having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44 as frying medium, the crustiness of the fried food product is improved.

[0082] In aspect of the invention, the invention relates to the use of a fat composition as frying medium wherein the color of the frying medium is lighter than palm oil during a frying period of 7 days at temperatures from 150°C to 190°C.

[0083] In an aspect of the invention, the color of the fried product is not increasing when comparing fried food products after using the same frying medium in several frying cycles.

[0084] This color may have an effect on the oil lifetime of the frying medium, and can be used for a longer period before needing partial (topping off) or complete replacement.

[0085] Advantages of the present invention:1) The frying medium used in the present invention can be used longer (extended oil life) compared to using palm oil as frying medium, as can be seen from the TPM results and / or the color of the fix ing medium;2) Improved sensory perception of the donuts (such as improved flavor and crustiness, less greasy mouthfeel) compared to fried donuts using palm oil as fry ing medium;3) Improved (less) oil leakage of fried food products such as fried donuts, compared to fried food products (such as donuts) using palm oil as frying medium.

[0086] Surprisingly it has been found that a frying medium with a higher SFC, a higher SMP and a higher content of SSS results in fried food products with an improved sensory perception such as less greasy mouthfeel.

[0087] The invention will hereunder be illustrated in following examples.ExamplesAnalytical Methods, frying procedure and evaluation methods

[0088] Fatty acid profile is measured according to the AOCS Ce lh-05 method.PT-2135-WO-PCT

[0089] Free fatty acid (FFA) was measured A.O.C.S. Ca 5a-40.

[0090] Color of the tested oil, before frying and after 7 days frying was measured with Lovibond, in a cuvette 5.25”.

[0091] Total polar material (TPM) was measured on the tested oil, before fry ing and after 7 days frying, with the calibrated Testo 270. The measurement was done in triplicate and was reported as average.

[0092] The solid fat content (SFC) was measured according to IUPAC 2.150 (a) method.

[0093] The iodine value (IV) was measured according to using AOCS method Cd ld-92.

[0094] Shp Melting Point (SMP) was measured according to using AOCS method Cc 3 - 25.

[0095] The triglyceride (TAG) profile was measured according to using AOCS method Ce5-86.Oil leakage test

[0096] Oil leakage test was performed with both types of donuts: par-fried donut (brand: Nani’s) and fresh handmade donut. Frying test was done at 180 °C for 2 minutes for par fried donut and for 3 minutes for fresh donut. Frying was done in 4 replications for each type of donut and for each frying medium (oil). After frying, the donuts were allowed to cool down at room temperature on a grid tray for 20 minutes and then transferred on the plate with filter paper. The amount (weight) of oil taken up by the filter paper was determined and expressed on the weight of the donuts.

[0097] All donuts were kept for observation at 25-30°C.Sensory evaluation

[0098] Sensory evaluation of the donuts was performed using the single blind descriptive ranking test.

[0099] Single blind: panel did not know the donut sample belongs to which frying medium.

[0100] Donuts were served within 30 minutes after frying.

[0101] Descriptive: panel was asked to give comment for each sample presented and qualitative data were recorded. Descriptive observations from panel were recorded, such as appearance, texture, flavor, aftertaste & overall acceptability.PT-2135-WO-PCT

[0102] Ranking test: the panel was asked to rank the samples presented for specific attributes such as crustiness.

[0103] Texture was determined by the crust of the donut. Crust is defined as crispy outer layer with soft interior.

[0104] Best crust = Very distinguishable crispy exterior with soft interior.

[0105] Acceptable crust = No obvious difference.

[0106] Flavor was determined by considering the presence of oil note imparted by frying medium (oil).

[0107] Best flavor / clean = Only donut flavor is detected, oil does not affect the flavour.

[0108] Acceptable flavor = Flavor of oil is detected in donut.

[0109] Greasy mouthfeel (negative attribute) was determined by the greasiness precepted at palate after tasting the donut.

[0110] Acceptable greasiness = Minimal greasy mouthfeel. No mouthcoating.

[0111] Unacceptable greasiness = Mouthcoating. Waxy mouthfeel.

[0112] When “overall acceptability” was evaluated, all attributes above were taken into account.

[0113] Best = Most preferred donut with best overall sensory experience.

[0114] Acceptable = Good, but not as preferred.Donut Frying tests

[0115] The fry ing medium was used for 70 frying cycles, 10 cycles per day (7 fry ing days).

[0116] The used substrates (food products) were par fry donuts and non-par fry donuts (brand: D’kochet).

[0117] Fryers Frymaster full vats 23kg was used for frying tests.

[0118] Each time, three frozen donuts were fried at 180°C for 2 minutes.

[0119] The fry' load was -0.43 (lOkg / day in 23kg frying medium). The oil top-up was done on day 4 (~800g).Comparative example 1

[0120] Palm Oil (RBD) was used as frying medium for the frying tests.Example 1PT-2135-WO-PCT

[0121] Palm soft stearin was obtained by 2 step dry fractionation process of palm oil IV 52. Palm oil was fractionated into palm stearin IV 33 and palm olein IV 56. The palm stearin fraction was further fractionated into super stearin IV 15 and soft stearin IV 44. This palm soft stearin (RBD) was used as the fry ing medium in the fry ing tests for example of the present invention.ResultsFry ing medium - before fry ing

[0122] The characteristics of the frying medium are shown in Table 1.PT-2135-WO-PCTTable 1PT-2135-WO-PCTFrying medium - after fryingTable 2: Delta between (Day 7 - Day 0) for different parametersTotal Polar Material (TPM) results of the Frying Medium

[0123] Delta TPM results of the frying oils between (day 7 of frying - day 0, before frying) was observed to be lower for example 1 compared to Comparative example 1. The TPM results were not impacted by the selection of the donuts whether being par-fried or not.FFA results of the Frying MediumPT-2135-WO-PCT

[0124] Delta FFA results of the frying medium between (day 7 of frying - day 0. before frying) was observed to be slightly lower for example 1 than for comparative example 1, when using par-fried donuts as food product.

[0125] When using non-par-fried donuts, the FFA content of the frying medium did not show a difference between the example of the present invention and the comparative example.Color Results of the Frying Medium

[0126] Delta color results of the frying medium between (day 7 of frying - day 0, before frying) was observed to be higher for comparative example 1 than for example 1, when using par-fried donuts as food product. In presence of the non par-fried donuts (= fresh donuts), there is no difference observed.Fried food product (donuts)Oil leakage

[0127] The results are presented in Table 3.Table 3: Oil leakage (wt.%)

[0128] The oil leakage was measured after 15 min, 60 min and 1 day. The fried donuts prepared according to the process of the present invention, showed less oil leakage, in all the conducted tests.Appearance of Donuts after 7 Days Frying Trials

[0129] The appearance of the donuts was evaluated after using the frying medium for 7 days of frying.PT-2135-WO-PCT

[0130] The fried donuts prepared according to the process of the present invention (example 1 ) had a lighter color than the fried donuts prepared in a process using palm oil as frying medium.Table 4. Sensory’ evaluation of the fried donutsScore: x = least; xxxxx=most

[0131] The fried donuts of example 1 provided better mouthfeel (less greasy) with a crustier outer layer compared to the fried donuts of comparative example 1.

[0132] General benefits:1) Due to the use of palm soft stearin, the shelf life of the frying process of the present invention is extended.2) Improved sensory perception of the donuts (improved flavor and crustiness, less greasy mouthfeel)3) Improved oil leakage.

Claims

PT-2135-WO-PCTCLAIMS1. A process for frying a food product and the process is comprising, subjecting a food product to a frying process at a temperature of from 150°C and 190°C in a frying medium: wherein the frying medium is one or more palm fractions having an iodine value (IV) of from 40 to 50, preferably from 42 to 48, more preferably from 42 to 44 and wherein the iodine value (IV) is measured according to AOCS method Cd ld-92.

2. The process of claim 1 wherein the palm fractions are having an iodine value of from 41 to 46, preferably from 42 to 44.

3. The process of claim 1 or 2 wherein the fry ing medium has a solid fat content (SFC) at 30°C of from 13 to 23 %, and wherein the solid fat content (SFC) is measured according to IUPAC 2.150 (a) method.

4. The process of anyone of preceding claims wherein the fry ing medium has a SFC at 35°C of from 7 to 15 %.

5. The process of anyone of preceding claims wherein the frying medium has a fatty7acid profile of from 45 to 56 wt.% of C 16:0 fatty acid residues.

6. The process of anyone of preceding claims wherein the frying medium has a fatty acid profile of from 30 to 40 wt.% of Cl 8: 1 fatty7acid residue.

7. The process of anyone of preceding claims wherein the frying medium is containing triglycerides SSS in an amount of from 10 to 22 wt.%, and / or triglycerides UUU in an amount of from 1.5 to 5 wt.%, and wherein S stands for S a saturated fatty acid residue having 8 to 24 carbon atoms and U denotes an unsaturated fatty acid residue having 8 to 24 carbon atoms.

8. The process of anyone of preceding claims wherein the fry ing medium is one or more palm fractions, preferably palm soft stearin having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44.PT-2135-WO-PCT9. The process of anyone of preceding claims wherein the food product is a dough product, preferably the dough product is a frozen donut dough or frozen beignet dough.

10. The process of anyone of preceding claims wherein the food product is a par-fried product.

11. A fried food product obtainable by the process of anyone of the preceding claims.

12. Use of one or more palm fractions having an iodine value (IV) of 40 to 50, preferably from 42 to 48, more preferably from 42 to 44 as frying medium in frying process of food product.

13. The use according to claim 12 wherein the oil leakage of a food product fried in said palm fractions is reduced compared to the food product fried in palm oil as frying medium.

14. The use according to claim 12 or 13 wherein crustiness of a food product fried in said palm fractions are improved.

Images