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    • 专利摘要:
    Food composition emulsified of extra virgin olive oil with fat of vegetable origin. Food composition comprising extra virgin olive oil and fat of vegetable origin, in particular shea fat and/or palm fat, as essential ingredients. Additionally, the food composition can comprise water and additional additives, in particular salt. As well as a procedure for obtaining this composition and its use to obtain a spreadable product. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2789149A1
    申请号:ES201930362
    申请日:2019-04-23
    公开日:2020-10-23
    发明作者:Monterde Javier Cases
    申请人:Gracomsa Alimentaria S A；
    IPC主号:
    专利说明:

    [0002] FOOD COMPOSITION EMULSED WITH EXTRA VIRGIN OLIVE OIL
    [0004] Technical field
    [0006] The present invention refers to the field of oils, and more particularly to a new composition based on extra virgin olive oil, vegetable fats and, optionally, water and salt, characterized by being spreadable and by having a texture similar to that of of butter or margarine.
    [0008] Background of the invention
    [0010] Today, there is a wide variety of spreads on the market. Among them, it is worth highlighting margarine or butter, the latter being made from animal milk fat. Although this product is highly consumed throughout the world, due to its high content of saturated animal fats related to cardiovascular problems, overweight or cholesterol, in recent years there has been a growing interest in seeking new and healthier alternatives to the consumers.
    [0012] For its part, margarine is a product that basically consists of a water-in-oil emulsion. Initially, it arose in order to find a healthier alternative to butter. The main purpose was to develop a new product with similar characteristics to those of butter, but without cholesterol. However, margarine is not without drawbacks, among which it is worth mentioning its high percentage of trans fatty acids originated as a result of the partial hydrogenation of the fats used in its production process. This type of trans fatty acid has been shown to present problems similar to those found in butter, increasing the risk of cardiovascular disease.
    [0014] As an alternative to these spreadable products, there is olive oil, which is characterized by being a healthy and essential product in the Mediterranean diet, recognized for the beneficial properties that it can contribute to the health of consumers.
    [0015] Due to its high content of oleic acid (monounsaturated), olive oil produces a beneficial effect on cholesterol, reducing LDL cholesterol levels and increasing HDL cholesterol levels, which protects against cardiovascular diseases. In addition, virgin olive oil is rich in vitamin E, thus protecting the fat from the action of free radicals and resisting the oxidation that these exert on the human body. Due to the antioxidant effect of vitamin E, virgin olive oil is recommended for both childhood and the elderly, helping to prevent diseases such as arteriosclerosis. Indicated for liver diseases, it has anticancer effects and, unlike most fats, it favors digestion and has better assimilation. It also contains, naturally, hydroxytyrosol, which is an antioxidant that provides great health benefits such as anti-inflammatory effects, protection of skin cells, antibacterial activity, improvement of arterial health, etc.
    [0017] In addition to being a healthy food, virgin olive oil and, even to a greater extent, extra virgin olive oil, is characterized by its optimal organoleptic properties of color, smell and flavor, being the only oils that keep them unaltered.
    [0019] In the market you can find margarines made from olive oil, comprising in turn water and hydrogenated fats in its composition. Likewise, fatty preparations have been made mainly composed of olive oil, as well as other fats of vegetable origin. However, none of these products have achieved really optimal results so far, as they often have a gritty texture, which is unpleasant in the mouth.
    [0021] Therefore, the object of this invention will be a new product based on extra virgin olive oil and vegetable fats, without containing partially hydrogenated fats in its composition. Thanks to including extra virgin olive oil as the main ingredient, the product has the healthy properties of this olive oil, it is also more stable against oxidation than conventional olive oil, and it has a higher frying performance. In addition, as a result of its manufacturing process, the food composition of the present invention is characterized by having a plastic texture such as butter or margarine, or other spreadable fats, which makes it a healthy substitute for them. , being an optimal product for both spreading and cooking.
    [0022] Description of the invention
    [0024] Thus, the present invention refers to a food composition characterized by comprising, in percentage by weight with respect to the total weight of the composition:
    [0025] - from 53% to 75% of an olive oil blend comprising:
    [0026] 40% to 75% extra virgin olive oil,
    [0027] 0 to 35% refined olive oil, and
    [0028] 0 to 35% virgin olive oil;
    [0029] - a maximum of 47% of a fat of vegetable origin that is selected from the group consisting of:
    [0030] 0% to 25% shea fat,
    [0031] 0% to 40% palm fat, and
    [0032] a combination of the above;
    [0033] - from 0 to 20% water; Y
    [0034] - 0 to 2% salt.
    [0036] As indicated in the previous paragraph, the vegetable fat can be shea fat, palm fat or a combination of the above. In some particular embodiments, the fat of vegetable origin is shea fat, preferably in a concentration between 10% and 25% by weight relative to the total weight of the composition. However, in other alternative embodiments, the fat of vegetable origin is palm fat, preferably in a maximum concentration of 40% by weight relative to the total weight of the composition.
    [0038] Additionally, the food composition described herein may comprise a combination of shea fat and palm fat. In these embodiments, the total fat content of vegetable origin will be a maximum of 47% by weight, relative to the total weight of the composition.
    [0040] In the present patent application it should be understood that the sum of the different ingredients included in the food composition described here will always be a maximum of 100% by weight of the mentioned composition, it being preferable that the sum of the different ingredients that are specified is equal to 100%.
    [0041] In the first place, extra virgin olive oil (EVOO) is understood to be the oil of a category superior to the virgin olive oil obtained from the olive by mechanical procedures or by other physical means under operating conditions, especially thermal, that do not cause alteration of the oil. In particular, in the process of obtaining extra virgin olive oil, washing, decanting, centrifuging or filtering treatments take place and, therefore, the flavor, aromas and natural vitamins of the olive are preserved. In the same way as for virgin olive oil, it is preferred that the degree of acidity of the EVOO, expressed in oleic acid, is at most 0.8 g per 100 g. Additionally, extra virgin olive oil is characterized by having a more intense flavor than virgin olive oil and because it has no organoleptic defects. The fatty acid composition of EVOO, however, is generally the same as for virgin olive oil.
    [0043] Thus, in a preferred embodiment of the invention in which the olives are of Spanish origin, the organoleptic properties of the olive and, therefore, of the oil, will be those of the area of origin. Specifically, the fatty acid composition is usually found, in percentage by weight with respect to the total fatty acids in extra virgin olive oil, between 6.5 and 20% palmitic acid (C16: 0), 0.5 and 5% stearic acid (C18: 0), 0.3 and 3.5% palmitoleic acid (C16: 1), 55 and 90% oleic acid (C18: 1) , 2.5 and 21% linoleic acid and 0 to 1% linolenic acid. Therefore, the majority component of extra virgin olive oil is oleic acid, thus being considered a food beneficial to health.
    [0045] In the present patent application it should be understood that the sum of the different fatty acids in olive oil or the fat of vegetable origin described herein will always be a maximum of 100% by weight with respect to the total of fatty acids, being preferable that the sum of the different fatty acids that are specified is equal to 100% of the total fatty acids present in the olive oil or fat of vegetable origin that is being referred to.
    [0047] In addition to these fatty acids, extra virgin olive oil naturally includes vitamins, mainly vitamin E and polyphenols, characterized by having a protective effect on the cells of the human body. EVOO also contains omega-9 and OLEOCANTHAL, a compound responsible for the anti-inflammatory effect of extra virgin olive oil that is only found in this product.
    [0048] As mentioned above, extra virgin olive oil is characterized by a total absence of defects. In particular, the median for defects such as runny / lees, moldy / damp / earthy, vinegary / sour / sour, metallic or rancid is equal to zero. On the other hand, EVOO is also generally characterized because the median fruity is greater than zero and the wax content is equal to or less than 150 mg / Kg.
    [0050] Another of the essential ingredients of the composition of the present invention is a fat of vegetable origin which can be shea fat, palm fat or a combination of the above. In particular, the use of the specified amounts of shea fat or palm fat modifies the crystallization of the composition, avoiding the earthy texture that other previous formulations present.
    [0052] In preferred embodiments, the shea fat has a stearic acid content of 40% to 70%, the usual average value being 56%, amounts expressed by weight relative to the total weight of fatty acids in the shea fat.
    [0054] Shea fat is a fat of vegetable origin extracted from the seed of the Butyruspermum Parkii Kostchi, genus Sapotácea. In particular, shea fat can be extracted from the almond contained in the walnut or stone of the shea fruits. This extraction can be carried out by various procedures, although in general, it is made from bones freed from the flesh of the fruit and left to dry in the sun for several months. The traditional procedure consists of boiling the previously crushed bones in water; the fats emerge and are recovered when cooling. With the application of this process, however, a low fat yield is obtained. In an alternative process to the one mentioned above, the bones are pressed at a controlled temperature. In this process, the precooking of the almond is absolutely necessary and allows a better yield in unsaponifiables.
    [0056] In general, shea fat is characterized by having the following physical-chemical characteristics:
    [0061] The table above includes the solid fat content, that is, the percentage by mass of fat in the solid state at a given temperature, measured by low resolution pulsed nuclear magnetic resonance (NMR), under the conditions established in the UNE-EN ISO 8292 standard.
    [0063] In preferred embodiments, the shea fat comprises, in percent by weight relative to the total weight of fatty acids:
    [0064] - 0% to 1% lauric acid,
    [0065] - 0 to 2% myristic acid,
    [0066] - 1% to 8% palmitic acid,
    [0067] - 50% to 60% stearic acid,
    [0068] - 28% to 40% oleic acid,
    [0069] - 0% to 8% linoleic acid, and
    [0070] - 0 to 1% trans fatty acids.
    [0072] Alternatively, the food composition described in this document can comprise palm fat, preferably refined palm fat, in a percentage that can range from 0% to 40%, a percentage expressed by weight with respect to the total weight of the composition. Palm fat can be extracted through a physical-chemical process and is characterized by having the following characteristics:
    [0077] The table above includes the solid fat content, that is, the percentage by mass of fat in the solid state at a given temperature, measured by low resolution pulsed nuclear magnetic resonance (NMR), under the conditions established in the UNE-EN ISO 8292 standard.
    [0078] Specifically, the fatty acid composition of palm fat is usually found, in percentage by weight with respect to the total fatty acids in palm fat, between 0 and 15% lauric acid (C12: 0 ), 0 and 6% myristic acid (C14: 0), 35% and 58% palmitic acid (C16: 0), 3% and 7% stearic acid (C18: 0), a 22% and 40% oleic acid (C18: 1), 4% and 12% linoleic acid (C18: 2), 0 and 0.5% linolenic acid (C18: 3) and a 0 to 1% trans fatty acids.
    [0080] The food composition described here can contain water, in particular an amount equal to or less than 20%. Preferably, the water content in the composition is equal to or less than 15%, even more preferably from 5% to 15%, where the percentages are expressed by weight with respect to the total weight of the composition.
    [0082] Likewise, the food composition of the present invention may comprise salt, in particular an amount equal to or less than 2%, where the percentages are expressed by weight with respect to the total weight of the composition. The salt that can be used is natural dry sea salt powder type T-00, made from sea water, washed, ground and dried.
    [0084] In particular embodiments of the present invention, the food composition can also comprise refined olive oil, virgin olive oil or a combination of the above, where the content of this olive oil is between 0 and 35% by weight relative to to the total, which will be added as a partial substitute for extra virgin olive oil. So that the total sum of olive oil is from 53% to 75%, by weight with respect to the total weight of the composition.
    [0086] However, in particularly preferred embodiments of the present invention, the food composition described here comprises, percentages expressed by weight with respect to the total weight of the composition, from 70% to 75% of extra virgin olive oil and, in In particular, it is preferred that the composition comprises 72.8% AVOE.
    [0088] Refined olive oil consists of olive oil subjected to a refining process that does not cause changes in the initial glyceric structure, so that it has the same fatty acid composition as virgin olive oil, but its flavor is somewhat milder , having been neutralized. In particular, refined olive oil has an acidity free, expressed in oleic acid, of a maximum 0.3 g per 100 g, as well as a maximum wax content of 350 mg / kg. Although its use is optional, it will preferably be used when you want to obtain a product with a milder flavor.
    [0090] The food composition of the present invention can also comprise at least one additional additive in order to functionalize and / or provide a particular flavor to the final product. Preferably, but not limiting, this additive can be a flavor additive such as salts, garlic, tomato, onion powder, or any combination of the above. The amount of these additives added will be proportional to the intensity of flavor that you want to add to the final product. Preferably, the percentage by weight of the additives in the final product is between 0 and 5% and, more preferably, between 0 and 1% by weight relative to the total weight of the composition.
    [0092] Also, the additive can be an active ingredient that provides some additional benefit to the health of the consumer. Preferably, although not limiting, this additive can be selected from vitamins, in particular vitamin A, vitamin D, vitamin E and a combination of the above.
    [0094] Additionally, the present invention refers to a process for obtaining the food composition described in this document, where this process comprises the following steps:
    [0095] a) obtain a phase of melted vegetable fat comprising:
    [0096] I. between 0% and 25% by weight, preferably between 10% and 25% by weight, of melted shea fat, and
    [0097] II. 0% to 40% by weight of melted palm fat,
    [0098] with the condition that the total sum of fat of vegetable origin is maximum 47% by weight;
    [0099] b) Obtain an olive oil phase at a temperature between 30 and 60 ° C, where said phase comprises:
    [0100] I. 40% to 75% by weight of extra virgin olive oil,
    [0101] II. 0 to 35% by weight of refined olive oil, and
    [0102] III. 0 to 35% by weight of virgin olive oil,
    [0103] provided that the total sum of olive oil is 53% to 75% by weight;
    [0104] c) when the food composition comprises water, obtain an aqueous phase at a temperature between 40 and 60 ° C, where the aqueous phase comprises:
    [0105] I. an amount equal to or less than 20% by weight of water, and
    [0106] II. 0 to 2% by weight of salt;
    [0107] d) mixing the melted vegetable fat from step a) with the olive oil phase obtained in step b);
    [0108] e) when the food composition comprises water, add the aqueous phase from step c) to the fat-oil mixture of step d), maintaining the temperature of the resulting mixture, that is, the mixture formed by fat-oil-water , between 55 and 70 ° C;
    [0109] f) emulsifying the mixture obtained in one of steps d) or e) by stirring at a temperature between 55 and 70 ° C, preferably these conditions are maintained between 10 and 20 min; Y
    [0110] g) crystallizing the emulsified mixture from step f) until obtaining the food composition of the invention;
    [0111] where the percentages are expressed in weight with respect to the total weight of the food composition.
    [0113] The exact proportion of added oils can be adjusted based on the level of consistency that you want to obtain in the final product, controlling both its flavor and its solids content, so that it melts in the mouth. Preferably, this solids content, by weight with respect to the total weight of the composition is: between 11% and 26% at 10 ° C, between 4% and 14% at 20 ° C, between 0 and 7% at 25 ° C , between 0 and 4% at 30 ° C and between 0 and 2% at 35 ° C.
    [0115] In other particular embodiments of the invention, the process may comprise, in turn, the addition of at least one additional additive as an ingredient of the composition object of the invention, which can be added in steps d) or e) of mixing the ingredients, depending on whether these additives are fat-soluble or water-soluble. Thus, for example, fat-soluble vitamins can be added in step d), while water-soluble vitamins or other additives such as garlic, tomato or onion.
    [0117] In the process for obtaining the food composition described in this document, the olive oil phase of step b) can be obtained in a mixing tank, for example, mixing the corresponding amounts of olive oil with stirring. extra virgin olive and, as appropriate, refined olive oil, virgin olive oil or a combination thereof; and subsequent heating until the temperature of the mixture is adjusted to a value between 30 and 60 ° C.
    [0119] In preferred embodiments of the present invention, step d) comprises adding the vegetable fat, either shea fat, palm fat or a combination of these, melted in step a) on the olive oil phase at a temperature between 30 and 60 ° C. This addition preferably takes place by keeping the temperature of the mixture between 60 and 70 ° C.
    [0121] In particular, the melted vegetable fat can be obtained in a tank, by heating at a temperature between 50 and 85 ° C, more preferably between 60 and 85 ° C, of between 10% and 25% of shea fat or , alternatively, a maximum of 40% palm fat or, in those embodiments that comprise a combination of shea fat and palm fat, a maximum of 47% by weight of the total of both fats of vegetable origin, percentages expressed by weight with respect to the total weight of the final food composition.
    [0123] Once completely melted, the fat of vegetable origin can be transported, preferably keeping the temperature indicated above to prevent it from solidifying, to the emulsion tank (1a, 1b), and added to the olive oil phase contained in said tank. This addition can be carried out keeping the temperature of the mixture between 50 and 70 ° C, more preferably between 60 and 70 ° C, and with stirring between 60 and 300 rpm. Once the addition is complete, stirring and a temperature in the range specified above can be maintained for a time between 5 and 60 minutes, preferably between 15 and 30 minutes, until an emulsified fat-oil mixture is obtained.
    [0125] In the process of the present invention, steps c) and e) are performed only when the resulting food composition comprises water. In particular, when the water content exceeds the water that may be present in one or more of the other ingredients and, therefore, it is necessary to add water during the manufacture of the composition. In these embodiments of the invention, step f) is of great importance, since it allows the fat-oil phase to mix correctly with the aqueous phase, so that both phases enter the crystallization stage forming a single homogeneous phase. In this way, after crystallization it is possible to obtain a glossy spreadable product.
    [0126] The emulsified mixture can then be pumped towards one or more crystallizers, at a preferred rate of 200 to 3000 kg / h, a pressure between 7.5-30 bar, and a temperature between 45 and 70 ° C and more. preferably between 50 and 55 ° C.
    [0128] In preferred embodiments of the present invention, the emulsified mixture is pumped directly to a series of 4 crystallizers (3a, 3b, 3c, 3d), where the composition is gradually cooled so that the food composition crystallizes in the desired shape. Thus, the composition passes successively from one crystallizer to the next in order to gradually reduce its temperature.
    [0130] In particular, in the process for obtaining the food composition described here, crystallization preferably takes place by gradually cooling the composition, preferably with stirring between 50-450 rpm, under the following conditions:
    [0131] 1) adjust the temperature of the emulsified mixture between 30 and 66 ° C;
    [0132] 2) adjust the temperature of the mixture between 25 and 66 ° C;
    [0133] 3) cool the mixture to a temperature between 20 and 29 ° C, and
    [0134] 4) cool the mixture to a temperature between 8 and 18 ° C.
    [0136] Subsequently, the food composition is preferably subjected to an additional whipping stage to favor obtaining the appropriate texture. This stage preferably takes place at a temperature between 12 and 22 ° C.
    [0138] In especially preferred embodiments, crystallization step f) takes place under the following conditions:
    [0139] 1) adjust the temperature of the emulsified mixture between 30 and 66 ° C, stirring between 200 and 450 rpm;
    [0140] 2) adjust the temperature of the mixture between 25 and 66 ° C, stirring between 200 and 450 rpm;
    [0141] 3) cooling the mixture to a temperature between 20 and 29 ° C, stirring between 150 and 400 rpm;
    [0142] 4) cooling the mixture to a temperature between 8 and 18 ° C, stirring between 150 and 400 rpm;
    [0143] Y
    [0144] subsequently, the process of the invention comprises an additional stage g), where the composition of the invention is beaten by stirring at a temperature of 300 rpm, maintaining the temperature between 12 and 22 ° C.
    [0146] Depending on the conditions in which this stage is carried out, crystallization can give rise to various types of crystalline structures, key in the texture and plasticity of the final product. This phenomenon is known as polymorphism. The three main crystalline structures that exist are: a, p and P '. The type a structure has the lowest melting point, and is the most unstable, while the type P 'is the one with the highest melting point and is the most stable of the three. Once a certain shape has been acquired, the transformation of the crystals is irreversible, unless they re-melt and recrystallize.
    [0148] The following table shows the characteristics of each of the polymorphic forms:
    [0150] Table 1. Characteristics of polymorphic forms
    [0152]
    [0155] Generally, a liquid fat when subjected to rapid cooling crystallizes first in the a-form, but quickly changes to a P 'form, although some fats follow the p-form. From a technological point of view, the P 'type crystalline structure is the one desired for spreadable fats, since it forms small crystals in the shape of long and fine "needles" of crystallized fat with which the desired qualities are achieved for obtaining of a product with good spreadability and a uniform structure. In addition to the type of crystals formed, it is also important to destroy the primary crystalline structure that forms with cooling, as it is a hard and fragile structure and, therefore, not optimal for use This destruction of the structure a is achieved in the whipping stage, giving rise to a much softer structure.
    [0156] Finally, the process object of the invention may comprise, in turn, an additional stage of packaging the composition in at least one packaging equipment, preferably at a temperature between 5 and 30 ° C.
    [0158] The food composition obtainable by a process described in this document is also an object of the present invention. Preferably, this composition has a P 'type crystalline structure.
    [0160] Likewise, the use of the composition object of the invention for the manufacture of a spreadable product is the object of this invention.
    [0162] Brief description of the figures
    [0164] Figure 1: Scheme of a suitable installation to carry out the procedure for obtaining the food composition. The installation shown in this figure includes two emulsion tanks (1a and 1b), a pressure pump (2), four crystallizers (3a, 3b, 3c and 3d), a whisk (4) which in this particular case is a bolt, and tarrineras (5). Additionally, the installation can comprise a melter (6) where, if necessary, for example due to a stop in the manufacturing process, the food composition can be melted and subsequently transferred to an emulsion tank (1a, 1b ) for reprocessing.
    [0166] Figure 2: Structure of the crystals seen under the microscope.
    [0168] EXAMPLES
    [0170] Example 1: Preparation procedure 1
    [0172] A food composition is prepared with the following composition, percentages by weight with respect to the total weight of the composition:
    [0173] 18.2% Shea fat
    [0174] 72.8% Extra virgin olive oil.
    [0175] 1.2% Salt
    [0176] 7.8% Water
    [0177] And with the following working conditions:
    [0182] Once the fat-oil-water emulsion is obtained in the emulsion tank (1b), it is passed from one crystallizer to another (3a, 3b, 3c and 3d) following the cooling profile indicated in the previous table. In the first two crystallizers (3a, 3b) it is not necessary to cool, since the emulsified mixture is within the accepted working range. The residence time in each of the crystallizers is 2 min, and in the mixer (4) it is 4 min.
    [0184] The resulting product is correct, with a very good texture and a green color and intense flavor reminiscent of olives. Great melting on the palate, good spreadability on bread and good consistency preserved in the refrigerator.
    [0187] Example 2: Preparation procedure 2.
    [0189] Using the same composition as described in example 1, and modifying work parameters.
    [0194] In this case only the first crystallizer (3a) remains off. The residence time in each of the crystallizers is 2 min, and in the mixer (4) it is 4 min.
    [0196] The resulting product is correct, with a good texture and melts well in the mouth, but the color is less intense than the previous one and the texture is slightly softer, preserved in the refrigerator.
    [0198] Example 3: Preparation procedure 3.
    [0200] Using the same composition as described in example 1 and modifying work parameters.
    [0205] As in the previous examples, the residence time in each of the crystallizers is 2 min, and in the mixer (4) it is 4 min.
    [0207] The resulting product is correct, with a good texture and melts well in the mouth, but the color is less intense than the previous one and the texture is slightly softer, preserved in the refrigerator.
    [0209] Example 4: Preparation procedure 4.
    [0211] A food composition is prepared with the following composition, percentages by weight with respect to the total weight of the composition:
    [0212] 18.2% Shea fat
    [0213] 52.8% Extra virgin olive oil.
    [0214] 20% Refined olive oil
    [0215] 1.2% Salt
    [0216] 7.8% Water
    [0218] The same working conditions are used as in example 1.
    [0220] The resulting product is correct, with a very good texture and a green color and flavor that is reminiscent of olives, but in this case the olive flavor is milder, which was intended when using refined olive oil. Great melting on the palate, good spreadability on bread and good consistency preserved in the refrigerator.
    [0222] Example 5: Preparation procedure 5.
    [0224] Using the same composition as in example 4 and the working conditions of example 2.
    [0225] Example 6: Preparation procedure 6.
    [0227] Using the same composition as in example 4 and the working conditions of example 3.
    [0229] Example 7: Preparation procedure 7.
    [0231] A food composition is prepared with the following composition, percentages by weight with respect to the total weight of the composition:
    [0232] 30% Refined palm fat.
    [0233] 61% Extra virgin olive oil.
    [0234] 1.2% Salt
    [0235] 7.8% Water
    [0237] The same working conditions are used as in example 1.
    [0239] The resulting product is correct, but by using palm fat instead of shea fat the resulting consistency is less.
    [0241] Example 8: Preparation procedure 8.
    [0243] Using the same composition as in example 7 and the working conditions of example 2.
    [0245] Example 9: Preparation procedure 9.
    [0247] Using the same composition as in example 7 and the working conditions of example 3.
    [0249] Example 10: Preparation procedure 10.
    [0251] A food composition is prepared with the following composition, percentages by weight with respect to the total weight of the composition:
    [0252] 18.2% Shea fat
    [0253] 72.5% Extra virgin olive oil.
    [0254] 1.2% Salt
    [0255] 7.8% Water
    [0256] 0.3% ground garlic.
    [0258] The working conditions of example 1 are used.
    [0260] Example 11: Preparation procedure 11.
    [0262] Using the same composition as in example 10, modifying only the seasoning, which in this case replaces the ground garlic with tomato. The working conditions of example 1 are followed.
    [0264] Example 12: Preparation procedure 12.
    [0266] Using the same composition as in example 10, modifying only the seasoning, which in this case replaces the onion ground garlic. The working conditions of example 1 are followed.
    [0268] Example 13: Preparation procedure 13.
    [0270] Using the same composition as in example 1 and adding 2.7 IU / g of Vitamin D. The working conditions of example 1 are followed.
    [0272] In this way a composition enriched in vitamin D is obtained.
    权利要求:
    Claims (15)
    [1]
    1. - A food composition characterized by comprising, in percentage by weight with respect to the total weight of the composition:
    - from 53% to 75% of an olive oil blend comprising:
    40% to 75% extra virgin olive oil,
    0 to 35% refined olive oil, and
    0 to 35% virgin olive oil;
    - a maximum of 47% of a fat of vegetable origin that is selected from the group consisting of:
    0% to 25% shea fat,
    0% to 40% palm fat, and
    a combination of the above;
    - from 0 to 20% water; Y
    - 0 to 2% salt.
    [2]
    2. - The food composition according to claim 1, wherein the extra virgin olive oil has an acidity, expressed in oleic acid, of a maximum of 0.8g per 100g.
    [3]
    3. - The food composition according to any one of claims 1 to 2, wherein the extra virgin olive oil comprises, in percentage by weight with respect to the total weight of fatty acids in the extra virgin olive oil:
    - 6.5% to 20% palmitic acid,
    - 0.5% to 5% stearic acid,
    - 0.3% to 3.5% palmitoleic acid,
    - 55% to 90% oleic acid,
    - from 2.5% to 21% linoleic acid, and
    - 0 to 1% linolenic acid.
    [4]
    4. - The food composition according to any one of claims 1 to 3, wherein the fat of vegetable origin is shea fat, and it has a stearic acid content of 40% to 70% by weight with respect to the total weight of fatty acids.
    [5]
    5. - The food composition according to claim 4, wherein the shea fat comprises, in percentage by weight with respect to the total weight of fatty acids:
    - 0% to 1% lauric acid,
    - 0 to 2% myristic acid,
    - 1% to 8% palmitic acid,
    - 50% to 60% stearic acid,
    - 28% to 40% oleic acid,
    - 0% to 8% linoleic acid, and
    - 0 to 1% trans fatty acids.
    [6]
    6. - The food composition according to any one of claims 1 to 3, wherein the fat of vegetable origin is palm fat and it comprises, in percentage by weight with respect to the total weight of fatty acids:
    - 0% to 15% lauric acid,
    - 0% to 6% myristic acid,
    - 35% to 58% palmitic acid,
    - 3% to 7% stearic acid,
    - from 22% to 40% oleic acid,
    - 4% to 12% linoleic acid,
    - 0 to 0.5% linolenic acid, and
    - 0 to 1% trans fatty acids.
    [7]
    7. - The food composition according to any one of claims 1 to 6, wherein the water content is from 5% to 15%, percentages by weight with respect to the total weight of the composition.
    [8]
    8. - The food composition according to any one of claims 1 to 7, which comprises from 70% to 75% of extra virgin olive oil, percentages expressed by weight with respect to the total weight of the composition.
    [9]
    9. The food composition according to any one of claims 1 to 8, comprising an amount equal to or less than 5% of an additive, percentage by weight with respect to the total weight of the composition.
    [10]
    10. A process for obtaining the food composition described in one of claims 1 to 9, characterized in that it comprises the following steps:
    a) obtain a phase of melted vegetable fat comprising:
    I. between 0% and 25% by weight of melted shea fat, and
    II. 0% to 40% by weight of melted palm fat,
    with the condition that the total sum of fat of vegetable origin is maximum 47% by weight;
    b) Obtain an olive oil phase at a temperature between 30 and 60 ° C, where said phase comprises:
    I. 40% to 75% by weight of extra virgin olive oil,
    II. 0 to 35% by weight of refined olive oil, and
    III. 0 to 35% by weight of virgin olive oil,
    provided that the total sum of olive oil is 53% to 75% by weight;
    c) when the food composition comprises water, obtain an aqueous phase at a temperature between 40 and 60 ° C, where the aqueous phase comprises:
    I. an amount equal to or less than 20% by weight of water, and
    II. 0 to 2% by weight of salt;
    d) mixing the melted vegetable fat from step a) with the olive oil phase obtained in step b);
    e) when the food composition comprises water, add the aqueous phase from step c) to the fat-oil mixture from step d), keeping the temperature of the resulting mixture between 55 and 70 ° C;
    f) emulsifying the mixture obtained in one of steps d) or e) by stirring at a temperature between 55 and 70 ° C; Y
    g) crystallizing the emulsified mixture from step f) until obtaining the food composition defined in any one of claims 1 to 9;
    where the percentages are expressed in weight with respect to the total weight of the food composition.
    [11]
    11. - The process for obtaining the food composition according to claim 10, wherein step d) comprises mixing the melted vegetable fat with the olive oil phase, keeping the temperature of the mixture between 60 and 70 ° C.
    [12]
    12. - The process for obtaining the food composition according to any one of claims 10 to 11, where stage f) crystallization takes place under the following conditions:
    1) adjust the temperature of the emulsified mixture between 30 and 66 ° C;
    2) adjust the temperature of the mixture between 25 and 66 ° C;
    3) cooling the mixture to a temperature between 20 and 29 ° C;
    4) cooling the mixture to a temperature between 8 and 18 ° C; Y
    subsequently, the process of the invention comprises an additional step g), where the composition of the invention is beaten by stirring, maintaining the temperature between 12 and 22 ° C.
    [13]
    13. - Food composition obtainable by a process as described in any one of claims 10 to 12.
    [14]
    14. - Food composition according to any one of claims 1 to 9 or 13, wherein the composition has a P 'type crystalline structure.
    [15]
    15. Use of the composition described in any one of claims 1 to 9 or 13 to 14 for the manufacture of a spreadable product.
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    同族专利:
    公开号 | 公开日
    WO2020216977A1|2020-10-29|
    ES2789149B2|2021-03-18|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2660160A1|1990-03-27|1991-10-04|Cema Sarl|Method for producing an edible fat which can be spread straight from the fridge and edible fat spread thus obtained|
    GB2244717A|1991-05-17|1991-12-11|Charleville Res|An edible fat blend and an edible fat spread|
    WO2000036936A2|1998-12-22|2000-06-29|Unilever N.V.|Food compositions fortified with anti-oxidants|
    ES2364514A1|2010-02-22|2011-09-06|Gracomsa Alimentaria S.A.|Food composition based on olive oil|
    EP2692238A1|2012-08-03|2014-02-05|Bunge Növényolajipari Zártköruen Muködo Részvénytársasag|New fat blend composition|
    法律状态:
    2020-10-23| BA2A| Patent application published|Ref document number: 2789149 Country of ref document: ES Kind code of ref document: A1 Effective date: 20201023 |
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201930362A|ES2789149B2|2019-04-23|2019-04-23|FOOD COMPOSITION EMULSED WITH EXTRA VIRGIN OLIVE OIL WITH VEGETABLE ORIGIN FAT|ES201930362A| ES2789149B2|2019-04-23|2019-04-23|FOOD COMPOSITION EMULSED WITH EXTRA VIRGIN OLIVE OIL WITH VEGETABLE ORIGIN FAT|
    PCT/ES2020/070257| WO2020216977A1|2019-04-23|2020-04-23|Emulsified extra-virgin olive oil food composition with fat of plant origin|
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