SOLID CREAMY FOOD FORMULATION BASED ON OLIVE OIL, PROCESS FOR ITS PREPARATION AND USES THEREOF

Abstract

The present invention concerns a solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25% by weight, emulsifying agents between 0.2 and 1.2% by weight, vegetable fibers for alimentary use between 0.2 and 1.5% by weight, organic acid for alimentary use between 0.01 and 0.15% by weight; a method of manufacturing and uses thereof.

Claims

1. Solid creamy alimentary formulation based on olive oil comprising olive oil in an amount comprised between 50 and 90% by weight, fat of vegetable origin between 5 and 50% by weight, water between 0 and 25% by weight, emulsifying agents between 0.2 and 1.2% by weight, vegetable fibers for alimentary use between 0.2 and 1.5% by weight, organic acid for alimentary use between 0.01 and 0.15% by weight.

2. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that it additionally comprises salt in an amount comprised between 0.1 and 1.2% by weight.

3. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that said fat of vegetable origin is cocoa butter.

4. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that said emulsifying agents are made of lecithin.

5. Solid creamy alimentary formulation based on olive oil according to claim 4, characterised in that said lecithin is fluid sunflower lecithin.

6. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that said vegetable fibers for alimentary use are made of cyclodextrin.

7. Solid creamy alimentary formulation based on olive oil according to claim 6, characterised in that said cyclodextrin is -cyclodextrin.

8. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that said organic acid is made of citric acid.

9. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that it comprises olive oil in an amount comprised between 78 and 79% by weight, fat of vegetable origin between 14 and 16% by weight, water between 3 and 5% by weight, emulsifying agent between 0.8 and 1.1% by weight, vegetable fibers for alimentary use 0.4% by weight, organic acid for alimentary use between 0.09 and 0.11% by weight.

10. Solid creamy alimentary formulation based on olive oil according to claim 9, characterised in that it additionally comprises an amount of salt comprised between 0.8 and 1.2% by weight.

11. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that it comprises olive oil in an amount comprised between 78 and 81% by weight, fat of vegetable origin between 17 and 19% by weight, water between 0.2 and 1% by weight, emulsifying agent between 1.0 and 1.2% by weight, vegetable fibers for alimentary use between 0.9 and 1.2% by weight, organic acid for alimentary use between 0.01 and 0.05% by weight.

12. Solid creamy alimentary formulation based on olive oil according to claim 11, characterised in that it additionally comprises an amount of salt comprised between 0.1 and 0.2% by weight.

13. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that it comprises olive oil in an amount comprised between 63 and 66% by weight, fat of vegetable origin between 18 and 21% by weight, water between 13 and 14% by weight, emulsifying agent between 0.8 and 1.1% by weight, vegetable fibers for alimentary use between 0.4 and 0.6% by weight, organic acid for alimentary use between 0.09 and 0.11% by weight.

14. Solid creamy alimentary formulation based on olive oil according to claim 13, characterised in that it additionally comprises an amount of salt comprised between 0.9 and 1.1% by weight.

15. Solid creamy alimentary formulation based on olive oil according to claim 1, characterised in that it comprises 70.6% by weight di olive oil, 16.3% by weight di cocoa butter, 12% by weight di water, 0.5% by weight di fluid sunflower lecithin, 0.5% by weight di -cyclodextrin, 0.10% by weight di citric acid.

16. Method of manufacturing a solid creamy alimentary formulation based on olive oil, as defined in claim 1, comprising the following steps: melting said saturated vegetable fat, dissolving said emulsifying agents and said vegetable fibers, preferably by adding water, to obtain a solution of emulsifying agents and vegetable fibers, mixing said saturated vegetable fat, said solution of emulsifying agents and vegetable fibers and olive oil, to obtain an emulsion, lowering the temperature of said emulsion down to a range comprised between 22 and 24 C., plasticizing and crystallizing said emulsion by means of mechanical action of a rotor, at the same time cooling down to a temperature comprised between 18 and 20 C.

17. Method of manufacturing a solid creamy alimentary formulation based on olive oil according to claim 16, characterised in that, if said olive oil lampante olive oil, it is provided for a preliminary step of oil correction, comprising the following sub-steps: adding to the oil a lipase that is immobilized on an inert support of fungal or microbial origin, in a ratio 1:1000; producing a degree of vacuum such as to maintain a residual pressure of 0.2 bar, at a temperature of 60 C. for 2 hours; removing the lipase from the oil.

Description

EXAMPLE 1. OPTIMIZING THE AMOUNT OF OLIVE OIL

[0076] Being olive oil the main component of the solid creamy alimentary formulation based on olive oil according to the present invention, it has been subject to extensive testing. For quantities of olive oil next to the lower limit of the range described and claimed according to the present invention, the resulting product still has excellent technical characteristics, conferred by the higher amount of cocoa butter present in the composition, necessary to obtain a stable solid fat at room temperature. However, the cost of the formulation thus obtained is negatively affected by the increased presence of cocoa butter, a raw material more expensive than olive oil. Consequently, at equal technological performance, the experimentation was aimed at elevating as much as possible the percentage amount of olive oil in the formulation, since the final objective was also to obtain a solid fat at room temperature to a price as close as possible to the other fats, while maintaining the superior nutritional characteristics compared to all solid fats of vegetable origin according to the prior art. It follows that the best results, judged at equal technological performance, both for the fat in the dough and for the fat in the puff pastry, had percentage quantity of olive oil greater than 80% by weight.

[0077] However it is clear that the present invention covers the entire composition range comprised between 50 and 90% by weight of olive oil, since it has been verified that, for some special dietary uses, also products made with compositions at both the lower and the upper thresholds of the identified range (50-90%) have provided interesting results.

EXAMPLE 2. ALTERNATIVE PRODUCTION OF OLIVE OIL FROM LAMPANTE OLIVE OIL

[0078] As said in the introduction to this description, by olive oil reference is made to all types of oils coming directly from olives by simply pressing (lampante, virgin and extra virgin), both the one that has undergone the correction or extraction process, such as olive oil, corrected oil olive and pomace olive oil. In particular, also property said olive oil has been used in this process (obtained by mixing oils adjusted with varying amounts of virgin and extra virgin olive oils), and corrected oil obtained with normal correction processes. Moreover, it was also developed an innovative process of correction of lampante oil, which is not edible as such and could not be used directly. The correction process of lampante oil is carried out directly in the reactor where the oil is placed for obtaining the solid creamy alimentary formulation based on olive oil according to the present invention, and is preliminary to all subsequent steps of the method.

[0079] In particular, said correction process includes the following steps: [0080] lampante olive oil is added with a 1:1000 ratio of a lipase immobilized on inert support of fungal or microbial origin, (different types of lipase have been tried which have proved all suitable for the purpose, changing only the efficiency of catalysis they carried out); [0081] closing the reactor and producing a degree of vacuum such as to maintain a residual pressure of 0.2 bar, at a temperature of 60 C. for 2 hours while mixing.

[0082] In these conditions esterification of the glycerides naturally present in the oil takes place, due to free fatty acids also present in proportional amounts, catalyzed by the lipases that have been added, thus allowing to obtain as a result a rectified oil with the following characteristics: best of the fat solidification capacity realized with it and consequent increase of the melting point; reduction of the rancidity process; modification of the solid/liquid balance of the triglycerides contained in the oil, which favors the emulsion step and the final structure.

[0083] At the end of the correction step, the enzymes are recovered through a suitable filter with narrow mesh and, after being washed with refined oil, they can be used again for a next cycle.

[0084] The obtained oil, instead, can be used as normal corrected oil in the production of the solid creamy alimentary formulation based on olive oil according to the present invention by following the previously described procedure.

EXAMPLE 3. OPTIMIZING THE AMOUNT OF VEGETABLE FAT RICH IN SATURATED FAT (COCOA BUTTER)

[0085] To check which saturated vegetable fat was the best for an optimal result, a series of tests have been carried out with cocoa butter, coconut oil, rapeseed oil, corn oil, sunflower oil, cotton seed oil, oil of grape seeds, oil of soybean, sesame oil. Even in this case, the test design was aimed to verify what was the optimal percentage amount of each of the tested oils, to allow the obtained fat to be solid at room temperature.

[0086] This test design was always performed taking fixed three fundamental points: namely the fat obtained had to be solid at room temperature, but also have the nutritional characteristics as close as possible to those of the olive oil and have the lowest possible cost of raw materials, as a compromise resulting from the first two fundamental characteristics that could not be departed from.

[0087] The result of tests carried out with this test design was defined as the best fat obtained by mixing olive oil with cocoa butter, and also the variables percentage amount of cocoa butter that have been tried have resulted in products that were technologically more suited to specific technological applications, fat dough, fat pastry and fat spreads. many of the tests made it possible to obtain a solid creamy alimentary formulation that was not satisfactory neither for nutritional features or for technological features, even if they presented cost lower than that considered optimal.

EXAMPLE 4. OPTIMIZING OF THE AMOUNT OF WATER

[0088] For the tests simple drinking water was used, which was mixed in variable percentage amount, always with the primary objective to obtain a solid creamy alimentary formulation and to improve the technological characteristics of the same to make it more suitable for technological uses.

EXAMPLE 5. OPTIMIZE THE AMOUNT OF LECITHIN

[0089] To choose the type of lecithin and optimize its amount tests were done with all the lecithins currently available in the market, ie lecithin from soy, sunflower, corn, peanut, oats and wheat. With each of these lecithins it was possible to obtain a solid creamy alimentary formulation with the required features, however that obtained from oats and from wheat were considered inconvenient, as they could contain traces of gluten and therefore be suitable for coeliacs only by properly selecting the product in order to use only that with a gluten content of less than 100 mg/kg, characteristic that all the lecithin present in the wheat market possess, but that must be checked each time before each use. Soy and sweet corn have been used, but not deemed optimal for the potential content of GMO, while peanut was used, but not considered optimal for the costs and for the potential risk of allergens. It was then selected the oil of sunflower in the fluid state, because it was deemed the most performant with regard to the three fundamental characteristics that the solid creamy alimentary formulation object of the invention had to possess.

EXAMPLE 6. OPTIMIZING THE AMOUNT OF VEGETABLE FIBERS AND CYCLODEXTRINS

[0090] For the optimization of the amount of vegetable fibers and cyclodextrins all of the vegetable fibers of foodstuffs on the market have been tried, from the soluble ones such as inulin, pectin, guar gum, mucilage, galactomannans; to the insoluble ones such as maltodextrins, cyclodextrins (, and ), cellulose, hemicellulose, chitin, as well as chitosans, xanthan gum, glucomannan, lignin, cutin. With all these types of fibers solid food formulations were obtained starting from olive oil, however, for the ease of obtaining products that are technologically suitable for use, cyclodextrins (, and ) have been chosen as optimal. Many of the fibers were tested, but not considered optimal, while allowing excellent results, because they come from plants potentially containing gluten or GMOs. So their use is foreseen after verification of compliance with the limits that may allow the gluten-free or GMO free indication in the finished product. In particular, between the various types of cyclodextrins, those a were those that gave the best results, as they probably have the best host/guest relationship, which allows them a better distribution at the oil/water interface, thus succeeding to perform their function in an optimal way, even at concentrations lower than the other cyclodextrins.

EXAMPLE 7. OPTIMIZING THE AMOUNT OF ORGANIC ACID

[0091] The addition of an organic acid in the formulation has the function of reducing the pH to make the solid creamy alimentary formulation based on olive oil according to the present invention more stable against microbial deterioration. Many organic acids for use in foodstuffs have been tested (lactic, malic, tartaric, etc.) and all have proved to be suitable for use, however, for the low cost and low organoleptic impact, for the preferred formulation the citric acid was chosen.

EXAMPLE 8. EXAMPLE OF EXECUTION OF THE INVENTION. TEST OF MANUFACTURING OF A FAT CASTE

[0092] 5.8 kg of cocoa butter (19.3% by weight with respect to the final formulation obtained), were dissolved at 60 C. in a melter and then were added to 19.5 kg of olive oil (65% by weight), inside of an emulsifier.

[0093] Separately, in a dissolver, 4.5 kg of water (15%) were added with 100 g of soybean lecithin (0.34%) and 110 g of -cyclodextrin (0.36%). The three components were maintained under stirring for 3 minutes until complete dissolution of any solid fraction. The solution was then added in a quantitative way to the mixture of completely melted fats. Following, the emulsifier was actuated, for 25 minutes, and subsequently a transfer pump was turned on to transfer to a previously cooled foamer. A solid creamy alimentary formulation was obtained which rapidly solidified after leaving the foamer. (Solidification point 16.5 C.; melting point 24 C.).

EXAMPLE 9. TEST OF MANUFACTURING OF FAT PASTE

[0094] 4.9 kg of cocoa butter (16.3% by weight with respect to the final formulation obtained), were dissolved at 60 C. in a melter and then added to 21.8 kg of olive oil (72.6%), inside an emulsifier. Separately, in a dissolver, 150 g of soybean lecithin (0.5%) were added to 3.0 kg of water (10%), 150 g of cyclodextrin A (0.5%) and 36 g of citric acid (0.12%). The three components were maintained under stirring for 3 minutes until complete dissolution of any solid fraction. The solution was then added in a quantitative way to the mixture of completely dissolved fats. Following, the emulsifier was actuated for 25 minutes, after which the transfer pump was actuated to a previously cooled foamer. A creamy solid fat was obtained that solidified quickly after leaving the foamer. (Solidification point 20.5 C.; melting point 25 C.).

EXAMPLE 10. TEST OF MANUFACTURING OF PUFF PASTRY FAT PASTE

[0095] 5.9 kg of cocoa butter (19.6% by weight with respect to the final weight of the formulation obtained), were dissolved at 60 C. in a melter and then added to 19.3 kg of extra virgin olive oil (64.2%), inside of an emulsifier. Separately, in a dissolver, 4.5 kg of water (15%) were added with 210 g of soybean lecithin (0.70%) and 150 g of A cyclodextrin (0.50%). The three components were maintained under stirring for 3 minutes until complete dissolution of any solid fraction. The solution was then added in a quantitative way to the mixture of completely dissolved fats. Subsequently the emulsifier was actuated for 25 minutes, after which a transfer pump was turned on to a previously cooled foamer. A creamy solid fat was obtained that solidified quickly after leaving the foamer.

EXAMPLE 11 TEST OF APPLICATION OF THE FORMULATION FOR THE MANUFACTURE OF LEAVENED BAKERY PRODUCTS (CREAM PUFFS)

[0096] The formulation obtained in Example 8 was dissolved in water in a ratio 1:3 and subsequently lead to boiling until complete dissolution. All other ingredients were then added, flour, starch, etc. in the proportions that are normally used in recipes for the realization of this particular bakery product (puffs).

[0097] The product, after cooking, has presented perfectly leavened and the inner cavity required for filling occurred uniform and well-defined. The use of the solid creamy alimentary formulation based on olive oil according to the present invention had in no way affected the technological performance of the product and also the organoleptic result was absolutely fine, because the origin of the main ingredient of the formulation was absolutely not perceived.

EXAMPLE 12. TEST OF APPLICATION FOR THE MANUFACTURING OF BAKERY PRODUCTS (SHORTBREAD)

[0098] The formulation obtained in Example 9 was mounted in a planetary mixer for 8 minutes, to obtain a volume mass at least three times higher than that of starting, very white in color and with impalpable creamy consistency. Other ingredients were added to the fat, such as eggs, flour, starch, etc. that are normally used for the realization of shortbread.

[0099] The product, after cooking, had excellent coloring, adequate crispness and texture to the bursting test. Also from the organoleptic point of view the result was optimal, in fact, the product had a good aroma and a very intense flavor, with a very pleasant palatability, which made it absolutely palatable. Even in this case, the presence of olive oil as the main component of the fat was not perceived.

EXAMPLE 13. TEST OF APPLICATION FOR THE MANUFACTURING OF PUFFED BAKERY PRODUCTS (PUFF PASTRY AND CROISSANT)

[0100] The formulation obtained in Example 10 was incorporated into a double sheet of a normal dough of water, eggs and flour, in typical proportions used for the realization of these bakery products (puff pastry and croissant). Then, the mixture was passed into the rollers of the sheeter for a sufficient number of times to perfectly embrace the fat, as this particular implementation of technology requires.

[0101] The product, after cooking, had a good aroma and a good leavening, which determined a perfect external form and a fine and homogeneous internal alveolation. Also the flavor was very good, with an excellent palatability even compared to the traditional product realized in parallel in the same conditions, but using butter in place of the solid creamy alimentary formulation based on olive oil according to the present invention. Even in this case, as in the previous two cases, the product did not present the slightest perfumes or flavors that recalled the origin of the used fat.

[0102] The product was then used in various other tests on all bakery products (shortbread, flows pastries, cake pastries, yeast dough, puff pastries, etc.) and provided surprising results in all cases. Some of these products were then subjected to a panel test and to shelf-life tests.

[0103] Products made with the solid creamy alimentary formulation based on olive oil according to the present invention have a more persistent flavor and are more friable, without, however, determine the perception of olive oil.

[0104] In shelf-life tests the products have undergone the same aging of the products prepared with margarine, not in the least affecting the organoleptic profile.

[0105] The present invention has been described for illustrative, but not limitative purposes, according to its preferred embodiments, but it is to be understood that variations and/or modifications can be made by those skilled in the art without departing from the related scope of protection, as defined by the appended claims.