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    • 专利摘要:
    Process for making products breaded with encapsulated olive oil. Composition of breadcrumbs for the preparation of refrigerated or frozen breaded foods, comprising encapsulated extra virgin olive oil (EVOO) in alphac-cyclodextrins (α-CDs), in a weight ratio of 10-50%; and breadcrumbs, in a proportion by weight of 50-90%; where the extra virgin olive oil is molecularly encapsulated in alpha-cyclodextrins, forming an inclusion complex; process for the preparation of a breadcrumb composition that comprises a first stage of encapsulation of the extra virgin olive oil in alpha-cyclodextrins, and a second stage of mixing the extra virgin olive oil encapsulated in alpha-cyclodextrins with the breadcrumbs; and process for the preparation of foods breaded with said breadcrumb composition where the precooking and final cooking are carried out by baking with hot air, avoiding frying the product with oil. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2790499A1
    申请号:ES202030957
    申请日:2020-09-22
    公开日:2020-10-27
    发明作者:Yusty Marta Baron；Gomez Antonio Lopez；Hernandez Gines Benito Martinez；Chumillas Maria Ros
    申请人:Universidad Politecnica de Cartagena；
    IPC主号:
    专利说明:

    [0002] Procedure for making products breaded with encapsulated olive oil
    [0004] OBJECT OF THE INVENTION
    [0006] The present invention is related to the field of the technology of preparation of breaded, refrigerated and / or frozen precooked foods, which are normally preferred in oil, since it proposes a new composition and a new method of preparation of breadcrumbs with which can manufacture these products refrigerated and / or frozen, which allows reducing their fat content by more than 80%. Specifically, this invention refers to a new technology for making breadcrumbs, for the manufacture of breaded foods with ingredients of meat, fish, vegetables, fruits and nuts, with béchamel sauce, or with other types of sauces or doughs, and which have a breadcrumb topping or coating.
    [0008] This invention proposes the elaboration of a breadcrumb that has an essential ingredient: extra virgin olive oil encapsulated in alpha-cyclodextrin. But, also, this invention is related to the field of the elaboration of breaded foods, because it proposes a new method of elaboration of these products that avoids the pre-frying in hot oil, so that it can be carried out by baking with hot air. at 150-220 ° C.
    [0010] This invention achieves sensory characteristics similar to the breaded product that has been prepared by frying in oil at 180 ° C, but without using oil, and the healthy and nutritional characteristics of the breaded product are improved, because its fat content (oil) is can reduce by more than 80%. In this way, a minimum amount of oil is added to the breaded product, the minimum and strictly necessary to achieve adequate sensory characteristics during consumption. In addition, the new process for preparing breaded precooked foods proposed by this invention gives rise to a product with greater food safety and longer shelf life (because encapsulated extra virgin olive oil acts as a natural preservative antimicrobial agent), when compared to any of the fried or baked breaded products made by other known processes.
    [0011] BACKGROUND OF THE INVENTION
    [0013] Chilled and frozen croquettes and breaded products are prepared dishes that greatly facilitate their preparation before consumption, since they are generally cooked quickly in a few minutes by frying in oil. In this process, the high temperature of the oil (around 180 ° C) allows a rapid transfer of heat and a short cooking period that gives the product appreciated sensory characteristics, such as color, flavor, aroma, texture and appearance. The products cook quickly, acquiring a crunchy texture, a golden color and a good flavor. Breading plays a very important role in the protection of breaded meat products, such as schnitzels, nuggests, croquettes, sanjacobos, etc. Breading protects these products from the adverse effects of the frying process by immersion in oil at 180 ° C, but also contributes to the breaded product to acquire a characteristic texture that is not achieved if the product is fried or baked directly without breading.
    [0015] However, the product made by frying in oil normally absorbs a lot of oil during frying, significantly increasing its fat content, which is why its consumption is associated with obesity and health problems. Indeed, the frying process by immersion in boiling oil significantly increases the absorption of oil (which can mean an increase of more than 40% in the fat content of the breaded product), giving rise to fatty and stuffy products. This excessive increase in the fat content of fried products negatively affects the quality of the product (which can be too oily and stuffy), as well as the health and consumer acceptance. For this reason, a lot of work has been done in research of different coating materials of the product (before or after breading) to achieve an effective barrier effect against the release of moisture during frying, and the entry of oil into the breaded product prepared by frying. . Different patents have been proposed that also involve the reformulation of the products and the breadcrumbs, but at most they achieve a reduction of the order of 50-65% of the oil absorbed during the frying of the breaded product, as indicated, for example, by the Patent ES2440092B1, by López-Gómez et al (2014), and the work published by Soto-Jover et al (2016) (Article titled “Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale”, published in Food Engineering Reviews, vol 8 (No. 2), pp 181-200).
    [0017] Cyclodextrins (CDs) come from the enzymatic degradation of starch and are oligosaccharides of cyclic structure that can be formed by 6, 7 or 8 glucopyranose units, being called a-CDs, p-CDs and y-CDs, respectively. They are shaped like a truncated cone with a conical cavity 0.78 nm deep, while their diameters increase with the number of glucose units. These CDs called "native or first generation CDs" can be enzymatically or chemically modified to obtain "modified CDs". However, only native CDs are approved by the authorities for addition to food. Indeed, cyclodextrins (CDs) are GRAS substances "generally recognized as safe" by the FDA (Food and Drug Administration of the United States of America). A-CDs and y-CDs are authorized as novel foods and must be indicated on the labeling of food products that contain them (according to the Official Journal of the EU 2017/2470). Furthermore, alpha-cyclodextrins are authorized to be used as a food ingredient, such as dietary fiber (Official Journal of the European Union, 2008/413 / EC). The a-CD is designated as E457.
    [0019] Among the characteristics of DCs, the capacity to host, in their hydrophobic and lipophilic internal cavity, a great variety of compounds by a host-host molecular complexation phenomenon, forming what is called an inclusion complex stands out. The compound included in the CDs must be compatible with the cavity size of the compound that spatially encloses the other. However, when the host molecule is larger than the internal cavity of the host, there is the possibility that certain groups or side chains penetrate the internal cavity of the DCs. The inclusion complex formed provides protection against oxygen, light and temperature. Due to these properties, CDs are used in many food products and processes, and even in active food packaging systems, in the food industry. They are mainly used to encapsulate lipid compounds, essential oils, vitamins, dyes, etc. (As indicated in the scientific article entitled "Active cardboard box with a coating including essential oils entrapped within cyclodextrins and / or halloysite nanotubes. A case study for fresh tomato storage", published in Food Control, Núm 107, pp 106763, by Buendía -Moreno et al, 2020). However, in the bibliographic and patent review there is currently no publication that analyzes the interest of the encapsulation of extra virgin olive oil in acyclodextrins, and proposes its use in the preparation of breaded foods. However, there are different patents and research works that propose the use of acyclodextrins in food, such as those indicated below.
    [0021] In the Patent title "CYCLODEXTRIN-CONTAINING COMPOSITION AND METHODS" (WO2004080207A1), it is proposed to incorporate α-cyclodextrins in foods to improve flavor stability. For example, if a-cyclodextrins is added to a cereal-based product, an improvement in the roasted flavor of the grains is noted.
    [0023] In the scientific work entitled "Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or a-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2", published in Food chemistry, No. 294, pp 112-122, by Durante et al (2019) , the supplementation of spaghetti with α-cyclodextrins is proposed, forming an inclusion complex with pumpkin oil to improve its nutraceutical value (bioactive composition).
    [0025] In the patent title "FRY FOOD COATING MATERIAL" (patent JP2008237120A), the addition of cyclodextrins is proposed, without specifying what type of cyclodextrins are the most suitable, and added in the proportion of 0.03 to 2%, to eliminate the bad taste which may have soy protein added to the coating material of a fried food.
    [0027] In the patent entitled "COATING MATERIAL FOR MICROWAVE COOKING DEEP-FRIED FOOD, DEEP-FRIED FOOD FOR MICROWAVE COOKING, COATING MATERIAL FOR DEEP-FRIED FOOD, AND DEEP-FRIED FOOD (Patent JP2005034083A) a coating for products that are cooked in microwave or by frying in oil, where the essential component is cyclodextrin, in order to improve the crispiness of the refrigerated or frozen product when it is prepared fried or in the microwave, but it is not related to the encapsulated oil that could be added to the breaded product to avoid the process of frying in oil in its preparation, or to reduce the absorption of oil, because it refers above all to products that have been pre-fried in oil and are finished preparing in a microwave oven before consumption. Furthermore, this patent proposes that the addition of the cyclodextrins in the coating be in a proportion by weight of 3-50% with respect to the weight of the breadcrumbs, for example, preferably 5-40%, but it does not propose that these cyclodextrins are in the inclusion complex form with olive oil. Indeed, in this invention the use of cyclodextrin encapsulated olive oil is neither described nor suggested, nor is frying carried out by means of hot air, but it is carried out by means of microwaves.
    [0029] Other patents have been proposed to stabilize, by means of cyclodextrins, vegetable oils containing polyunsaturated fatty acids, such as, for example, the patent title "Process for stabilizing and dispersing vegetable oils which contain polyunsaturated fatty acid radicals by means of gamma-cyclodextrin" (Patent US6025510A). However, most of them are aimed at reducing the oxidation of these oils, and their application in cosmetics and pharmaceutical products. No patent refers to the encapsulation of extra virgin olive oil with a-CD, nor to its application to obtain healthier breaded products that can be made without using oil frying. Even the review work carried out by authors Li, Z., Chen, S., Gu, Z., Chen, J., & Wu, J. (in 2014), entitled "Alphacyclodextrin: Enzymatic production and food applications" , and published in the international journal Trends in Food Science & Technology (vol. 35 (Number 2), pages 151-160), does not refer to the use of a-CDs in the encapsulation of olive oil, nor to their application in the preparation of fried or breaded foods made without frying in oil.
    [0031] Since ancient times, olive oil obtained from the fruit of the olive tree ( Olea Europea) has been widely used in food production, especially in Mediterranean countries, although today it is used throughout the world. According to Council Regulation (EC) No 1513/2001 of July 23, 2001 (Art. 35), the categories of olive oil are named according to their physicochemical and organoleptic characteristics. Thus, virgin olive oil (EVOO) is defined as oil obtained from the fruit of the olive tree solely by mechanical procedures or other physical procedures, under conditions that do not cause the alteration of the oil, and that have not undergone any treatment other than washing , decantation, centrifugation and filtration, with the exclusion of oils obtained by means of a solvent, by means of an adjuvant of chemical or biochemical action, or by a reesterification procedure and of any mixture with oils of another nature. In addition, a distinction is made between extra virgin olive oil (EVOO) and virgin olive oil (AOV) due to their physicochemical characteristics, which are detailed in Commission Regulation (EC) No 702/2007, of June 21, 2007.
    [0033] The beneficial effects of olive oil, both nutritional and medicinal, are abundant, and new positive properties for health are frequently discovered. Due to these properties, and its sensory characteristics, in 2010 UNESCO inscribed this vegetable oil, a key element of the Mediterranean diet, on the Representative List of the Intangible Cultural Heritage of Humanity.
    [0035] In different research works, the antimicrobial character of extra virgin olive oil has been revealed, mainly due to its composition in phenolic compounds (like the one entitled "Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activ itf, published in J Agrie Food Chem, No. 54, pp 4954-4961" by Medina et al, 2006; the one entitled "Antimicrobial, antioxidant and antiinflammatory phenolic activities in extra virgin olive oí! ', Published in Current opinion in biotechnology, Vol 23 (No. 2), pp 129-135." By Cicerale et al, 2012; and the one entitled "Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition, published in Microorganisms, Vol 7 (No. 9), p. 321 ”by Nazzaro et al, 2019). However, there are no research works on the antimicrobial effect of EVOO encapsulated in α-cyclodextrins, nor patents that propose the use of encapsulated EVOO in the formulation of breadcrumbs for the preparation of breaded foods.
    [0037] In JPH09224601A a breadcrumb is disclosed which is used as a coating for fried products, with which excellent stability is achieved and which remains crisp even in thawed products cooked in microwave. This breadcrumbs is produced from a premix composed of various types of wheat flour, powdered starch, cereal flour, fiber and additional saccharides, fats, dairy products, proteins, flavor enhancers, amino acids, antioxidants, colorants, and additional components. Said premix is mixed with water, fried, defatted and cooled. But this patent requires that the product be fried in oil. However, in the present application frying the product is avoided.
    [0039] It is also known what is disclosed in document WO9836649A1, in which a mixture of granulated breadcrumbs used as a coating of food is described, which are manufactured without frying, forming a product that resembles fried breaded products in color. The manufacturing process of this breadcrumbs consists of mixing water with flour and other baking ingredients, and with a hydrogenated or non-hydrogenated vegetable oil, forming a dough that is fried and then ground to obtain the breadcrumbs. In addition, a colorant is added to provide the fried color. This antecedent does not refer to the use of olive oil, nor specifically EVOO, and is intended to produce breaded products that are cooked in the microwave.
    [0041] For all of the above, this invention proposes to manufacture breadcrumbs, for the manufacture of breaded foods, with an essential ingredient: extra virgin olive oil encapsulated in alpha-cyclodextrin, which is incorporated into the breadcrumbs with which the breading is carried out. correspondent. In this way, pre-frying and frying of the refrigerated or frozen breaded product can be carried out by baking with hot air at 150 - 220 ° C, avoiding pre-frying and final frying (before serving the consumer) in oil. Surprisingly, this invention achieves sensory characteristics similar to the breaded product that has been prepared by frying in oil at 180 ° C, but without using boiling oil in its preparation, and the healthy and nutritional characteristics of the breaded product are improved, because its Fat (oil) content can be reduced by more than 80%, and its fiber content is increased by the use of a-cyclodextrins. This invention achieves that a minimum amount of oil (which is also encapsulated) is added to the breaded product, the minimum and strictly necessary to achieve adequate sensory characteristics during consumption. The extra virgin olive oil, being encapsulated, undergoes less oxidation and rancidity during the conservation of the frozen or refrigerated breaded product, and the sensation in the mouth is not of a free oil, therefore the "oily" sensory character is considerably reduced. and "empachoso" of the breaded product. This sensation of oily and filling product in the mouth is had when the oil is in a free state in the breaded product and in amounts that saturate the taste buds or taste receptors of the tongue. The oil is in a free state when the oil is simply mixed with the breadcrumbs or when the oil is adsorbed during the oil frying of the breaded product. When olive oil is encapsulated in alpha-cyclodextrins and is properly mixed with breadcrumbs in the preparation of a baked breaded product, surprisingly the release of olive oil in the mouth is progressive and controlled.
    [0043] According to the article entitled “Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical revieW ', published in Trends in Food Science & Technology, No. 86, pp 230-251, by Saifullah et al (2019), release of the host from the inclusion complex occurs according to a swelling mechanism. Alpha-cyclodextrin swells or deforms due to the absorption of water from the medium. For example, when a product breaded with breadcrumbs object of this invention is chewed in the mouth, the encapsulated oil that incorporates the breadcrumbs meets saliva, which is an aqueous medium and the cyclodextrin swells. In this way, the olive oil would be gradually released in the mouth from the inclusion complex that it would form with the alpha-cyclodextrin.
    [0045] Thus, the breadcrumbs object of this invention controls the amount of free oil present in the mouth so that it is relatively small during the chewing time, and it is not generated the feeling of an oily or stuffy product when consuming the breaded product. This oily product feel is typically experienced when eating a traditional deep fried breaded product with a high content of free oil from frying oil. If the breaded product is made with breadcrumbs that have simply been mixed with liquid oil (oil in the free state), the breaded product will also generate the sensation of oily or stuffy product in the mouth because all the oil will be in a free or liquid state.
    [0047] The process for making breaded foods proposed by this invention also results in a product with greater food safety and longer shelf life (because encapsulated extra virgin olive oil acts as a surprising natural preservative antimicrobial agent), when compared to any of fried or baked breaded products made by other known processes.
    [0049] Taking into account the state of the art, there is an underlying technical problem of manufacturing breadcrumbs that allows the pre-frying and frying of refrigerated or frozen breaded products by baking with hot air, and where it is avoided having to fry the product with oil or conventional means. To solve this problem, the invention is based on the application of extra virgin olive oil (EVOO) encapsulated in cyclodextrins to breadcrumbs. With the present invention a breaded product is obtained with a fat content reduced by more than 80% and that undergoes less oxidation and rancidity during its conservation.
    [0051] DESCRIPTION OF THE INVENTION
    [0053] The present invention proposes to manufacture breadcrumbs with an essential ingredient: extra virgin olive oil (EVOO) encapsulated in alpha-cyclodextrin that is incorporated as an ingredient in the breadcrumbs with which breaded foods are breaded. In this way, pre-frying and frying of the refrigerated and / or frozen breaded product can be carried out by baking with hot air (at 150 - 220 ° C, for example), avoiding pre-frying and final frying in oil before serve the breaded product to the consumer.
    [0055] With this invention, sensory characteristics similar to the breaded product that has been prepared by frying in oil at 180 ° C, but without using oil, are achieved and are improved the healthy and nutritious characteristics of the breaded product, because its fat (oil) content can be reduced by more than 80%, and it is enriched in fiber (by adding α-cyclodextrins, which are soluble fiber), and in nutraceutical compounds provided by EVOO. In this way, a minimum amount of oil is added to the breaded product, only the strictly necessary to achieve adequate sensory characteristics during consumption. Extra virgin olive oil, being encapsulated in α-cyclodextrins, undergoes less oxidation and rancidity during the conservation of the frozen or refrigerated breaded product.
    [0057] Furthermore, the process proposed by this invention gives rise to a product with greater food safety and a longer shelf life (because encapsulated extra virgin olive oil acts as a natural preservative antimicrobial agent), when compared to any of the fried breaded products or baked goods made with other known processes.
    [0059] The present invention, in a first aspect, refers to a composition of breadcrumbs, for the preparation of refrigerated and / or frozen breaded foods, comprising:
    [0060] - Extra virgin olive oil encapsulated in alpha-cyclodextrins (a-CDs), in a weight ratio of 10-50%;
    [0061] - Breadcrumbs, in a weight ratio of 50-90%;
    [0062] where the extra virgin olive oil is molecularly encapsulated in alpha-cyclodextrins, according to a weight ratio of 1.0: 3.4 to 1.4: 3.4, preferably 1.0: 3.4 to 1.3: 3,4 (extra virgin olive oil: alpha-cyclodextrins), forming an inclusion complex.
    [0064] In a particular embodiment, the composition of the present invention comprises:
    [0065] - Extra virgin olive oil encapsulated in alpha-cyclodextrins (a-CDs), in a proportion by weight of 20-40%
    [0066] - Breadcrumbs, in a weight ratio of 60-80%
    [0068] In another particular embodiment, the breadcrumbs are made with flour of any cereal, such as corn, wheat, or rice, rye, oats, or barley, or a mixture of flours from different cereals, being white flours or wholemeal flours, or a mixture of both types, and that can include flour from one or more legumes, such as soybeans, chickpeas or peas.
    [0070] In another particular embodiment, the breadcrumbs can contain one or more additives, which
    [0073] They include, but are not limited to, dextrose, colorants, cereal pieces, maltodextrins, xanthan gum, acacia, vegetable oils, milk proteins, flavorings, and / or salt.
    [0075] In another aspect, the present invention refers to a process for making the breadcrumbs object of the present invention.
    [0077] In a particular embodiment, the process for making the breadcrumbs of the present invention comprises a first stage of encapsulation of the extra virgin olive oil (EVOO) in alpha-cyclodextrins (a-CDs), and a second stage of mixing the EVOO encapsulated in a-CDs with breadcrumbs.
    [0079] The step of encapsulating the EVOO in a-CDs can be done by any of the known molecular encapsulation methods, to achieve an inclusion complex that can be called EVOO + a-CDs. For this, the EVOO: a-CDs ratios of 1.0: 3.4 to 1.4: 3.4, preferably 1.0: 3.4 to 1.0: 2.7 (by weight) are used.
    [0081] The stage of mixing EVOO + a-CDs with the breadcrumbs is carried out in the ratio 1: 1.5 to 1: 6, preferably in the ratio 1: 2 to 1: 4 (EVOO + a-CDs: bread grated, by weight), using any of the known mixing methods for granular products.
    [0083] Another aspect of the present invention refers to a process for the preparation of a breaded food using the previously indicated breadcrumbs.
    [0085] In a particular embodiment, breaded food refers to croquettes, breaded meat and fish fillets, and breaded meat products such as nuggets, and breaded fish-based products as is the case, for example, sticks. of hake or sticks of another type of fish or shellfish.
    [0087] In another particular embodiment, the breaded food is manufactured by carrying out the breading operation with the breadcrumbs object of this invention with any of the known methods of carrying out the aforementioned breading or coating operation of the product with the breadcrumbs, previously applying, or no, a binder (based on hydrocolloids or with any other known composition) as a coating of the product so that the breadcrumbs that are applied later adhere better, and where the binder can be composed of a mixture of water with at least one other component selected from flour, salt, hydrocolloids, proteins, condiments, milk, and egg.
    [0089] The present invention has the technical advantage that the pre-cooked breaded food is manufactured without pre-frying and finishing the product (for consumption) by means of a hot oil bath (for example, between 150 and 220 ° C), but rather pre-cooking and final cooking (for consumption) is carried out by baking with hot air (between 150 ° C and 220 ° C).
    [0091] This invention achieves sensory characteristics similar to the breaded product that has been prepared by frying in oil at 180 ° C, but without using oil, and the healthy and nutritional characteristics of the breaded product are improved, because its fat content (oil) is It can reduce by more than 80%, and it is enriched in fiber (by adding α-cyclodextrins, which are soluble fiber), and in the nutraceutical compounds provided by EVOO. In this way, a minimum amount of oil is added to the breaded product, the minimum and strictly necessary to achieve adequate sensory characteristics during consumption. Extra virgin olive oil, being encapsulated in α-cyclodextrins, undergoes less oxidation and rancidity during the conservation of the frozen or refrigerated breaded product.
    [0093] Furthermore, the process proposed by this invention gives rise to a product with greater food safety and a longer shelf life (because encapsulated extra virgin olive oil acts as a natural preservative antimicrobial agent), when compared to any of the fried breaded products or baked goods made with other known processes.
    [0095] It should be noted that, throughout the description and claims, the term "comprises" and its variants are not intended to exclude other technical characteristics or additional elements.
    [0097] BRIEF DESCRIPTION OF THE DRAWINGS
    [0099] To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, a series of graphs with an illustrative and non-limiting nature are attached as an integral part of said description, representing the following:
    [0100] Figure 1.- Analysis in DSC (Differential Scanning Calorimetry; Differential Scanning Calorimetry) to determine the effectiveness of encapsulation of EVOO in a-CD (EVOO-a-CDs complex (dotted line) and a-CDs alone (line with continuous trace)).
    [0102] Figure 2.- Flow diagram of the production process of refrigerated breaded products according to the current traditional production system (referred to in the text as “fried control”), using, for example, corn breadcrumbs and a solution of xanthan gum as a sizing agent (also called a binder).
    [0104] Figure 3.- Flow diagram of the process for making refrigerated breaded products according to the known oil-free frying system, which is carried out by baking (referred to in the text as “control”), using, for example, bread grated corn, and a solution of xanthan gum as a sizing agent.
    [0106] Figure 4.- Flow diagram of the process of making refrigerated breaded products according to the New Technology proposed by this invention, with the use of breadcrumbs containing EVOO encapsulated in alpha-cyclodextrins (which is referred to in the text as "New technology" ), using, for example, corn breadcrumbs, and a xanthan gum solution as a sizing agent.
    [0108] Figure 5.- Appearance of the meat product breaded using: (a) breadcrumbs with EVOO encapsulated in a-CDs [ratio 1.3: 3.4 EVOO: a-CDs] and baked with hot air (New technology) and ( b) following the traditional process (Fried Control); and where the images of the product are seen before and after the final baking.
    [0110] Figure 6.- Total Mesophilic Aerobic Microorganisms Count (AMT) (expressed as Log CFU / g of product) in each of the ingredients used to make chicken breast nuggets.
    [0112] Figure 7.- Evolution of the count of Total Aerobic Mesophilic microorganisms (AMT) (expressed as Log CFU / g of product) throughout the useful life of the breaded product (chicken breast nuggets) made with the “New technology” ( dashed curve); the technology of “fried control” (dotted curve), and with the technology “control” (continuous curve).
    [0114] Figure 8.- Evolution of the Enterobacteria count (expressed as Log CFU / g of
    [0117] product) throughout the useful life of the breaded product (chicken breast nuggets) made with the “New technology” (dotted curve); the technology of “fried control” (dotted curve), and with the technology “control” (continuous curve).
    [0119] Figure 9.- Total fat content, oil absorbed during frying (or encapsulated added oil, in the case of using the New Technology), and intrinsic fat (expressed in g / 100 g of product) of chicken nuggets made using the new technology (using EVOO encapsulated in alpha-cyclodextrins), and using the traditional procedure with pre-frying in oil and finishing the product by baking with hot air at 180 ° C (indicated as “Fried control”).
    [0121] DESCRIPTION OF A PREFERRED EMBODIMENT OF THE INVENTION
    [0123] An example is given below, as a non-exclusive way of carrying out the invention.
    [0125] Encapsulation of EVOO in a-CDs
    [0127] The process of encapsulation of EVOO in a-CDs was carried out by means of the physical mixing or kneading technique based on the method described by Mourtzinos et al (2007) in the article entitled “Encapsulation of Olive Leaf Extract in / 3-Cyclodextriri ', and published in Journal of Agricultural and Food Chemistry, Vol 55 (No. 20), pp 8088-8094, with some modifications. In order to obtain a homogeneous mixture, the mixing process was carried out for 45 minutes. Two encapsulation ratios of EVOO (Hacendado brand extra virgin olive oil, Mercadona, Spain) were analyzed in the a-CDs (supplied by Wacker, USA): (1) according to a 1: 1 molar ratio between oleic acid (PM 282.47 g / mol) and a-CDs (PM 972.84 g / mol) (resulting in an EVOO: a-CDs ratio of 1: 3.4 by weight), and (2) considering a ratio slightly higher EVOO (resulting in an EVOO: a-CDs ratio of 1.3: 3.4 by weight). After performing a sensory analysis, the EVOO: a-CDs ratio of 1.3: 3.4 by weight was selected for the application of this EVOO encapsulated in a-CDs in the preparation of chicken breast nuggets.
    [0129] The efficiency of the encapsulation of EVOO in α-CDs (in the ratio 1.3: 3.4 by weight) was carried out by means of differential scanning microcalorimetry (in a DSC 822e Mettler-Toledo GmbH microcalorimeter equipment, Schwerzenbach, Switzerland) . To do this, 10 mg of sample (of EVOO encapsulated in a-CDs) pressed in open aluminum crucibles of 100 pL capacity. The samples were heated from 25 ° C to 250 ° C with a heating rate of 10 ° C min-1 in a nitrogen atmosphere with a flow rate of 50 mL min-1. Thermograms were obtained for the a-CDs alone and the inclusion complex EVOO + a-CDs with a ratio of 1.3: 3.4 by weight.
    [0131] Figure 1 shows the results obtained by DSC for the a-CDs alone and for the EVOO inclusion complex + a-CDs (in the ratio 1.3: 3.4). The DSC thermogram of alpha-cyclodextrin alone shows weak endothermic peaks at 85 ° C and 135 ° C and a sharp endothermic peak at 180 ° C (solid curve), representing the evaporation of water entrapped in the alpha- molecules. cyclodextrin. This last sharp peak disappears in the DSC curve of the EVOO + a-CDs complex (discontinuous trace curve), thus confirming a good encapsulation of the EVOO in the a-CDs. Indeed, the results of this trial are in agreement with the works published in the article entitled “Characterízation, phase solubility and molecular modeling of a-cyclodextrin / pyrimethamine inclusion compleX ', published in Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, Vol 72 (Num 1), pp 165-170, carried out by Araujo et al (2009) and the one entitled "Encapsulation of ethylene gas into a-cyclodextrin and characterization of the inclusion complexes", Published in Food Chemistry, Vol 127 (Num 2) , pp 572-580, de Ho et al (2011), which obtain endothermic peaks for pure a-CDs at 83 ° C, 114 ° C and 143 ° C, and ~ 70-85 ° C, ~ 110-125 ° C and ~ 130-170 ° C, respectively. Both investigations associate endothermic peaks with the release of surface water (weak peak) and strongly retained (sharp peak), which correspond to different levels of molecular interaction energy. In turn, Ho et al (2011) demonstrated the efficacy of the ethyl inclusion complex ene + a-CDs in the region of 100-180 ° C as no endothermic peaks were shown in the DSC thermogram of the inclusion complex. In our tests, the DSC curve of the EVOO + a-CDs complex shows a significantly reduced peak around 180 ° C, which could be indirect evidence of the replacement of water by EVOO in the a-CDs molecules due to the formation of the complex inclusion EVOO + a-CDs.
    [0133] Mix of EVOO + a-CDs complex in breadcrumbs
    [0135] The EVOO + a-CDs complex was mixed with commercial corn breadcrumbs (type PRZ 3000, supplied by the company Molendum Ingredients SL, Spain), whose ingredients are corn flour, dextrose and salt, in the EVOO + a-CDs ratio : 1: 2 breadcrumbs. The mixing was carried out in a MAINCA brand mixer (model RM-20, supplied by the company
    [0138] Equipamentos Cárnicos S.L., Barcelona, Spain) for 10 min.
    [0140] Preparation of the breaded product
    [0142] Three groups of 60 pieces of meat obtained from chicken breast were made. Each piece of chicken meat had dimensions of 3x3x1 cm (obtaining a total of 180 pieces). Each of these three groups of meat pieces underwent a different process of elaboration of the breaded product (chicken nuggets) (following the flow diagrams that are exposed in Figures 2, 3, and 4 ): (1) according to the system current production of breaded meat products with pre-frying by immersion in oil at about 180 ° C (product called “fried control”) ( Figure 2 ), (2) performing pre-frying by baking with hot air at 150 ° C for 5 min ( product called "control", and without adding EVOO encapsulated in a-CDs to the breadcrumbs ( Figure 3 ); and, (3) performing the prefriting by baking with hot air at 150 ° C and making the breading with corn breadcrumbs containing EVOO + a-CDs (product called “new technology”; Figure 4 ).
    [0144] The "fried control" product was breaded with corn breadcrumbs (the same as that used for the other breaded products). A sizing coating (0.25% aqueous xanthan gum solution) was first applied to it. Pre-frying of this product was carried out in a sunflower oil bath at 180 ° C in a deep fryer (Taurus Professional 2 model) for 30 s.
    [0146] The "Control" product underwent the breading operation with the same type of corn breadcrumbs mentioned above. Before, a binder or sizing coating was applied (0.25% aqueous xanthan gum solution). Pre-frying was carried out without oil and with hot air, carried out in a Tefal FX100015 "oil-free fryer" (France) with hot air at 150 ° C and for 5 minutes.
    [0148] The breaded product called "New technology" was breaded with corn breadcrumbs (the one mentioned above) mixed with EVOO + a-CD complex, in a 2: 1 ratio (corn breadcrumbs: EVOO + a-CD complex, by weight ). The encapsulated EVOO used is the inclusion complex mentioned above, obtained according to the EVOO: a-CD ratio of 1.3: 3.4 (by weight). Before breading, a binder coating (0.25% xanthan gum aqueous solution) was applied to the chicken breast pieces, which were subsequently breaded, and baked in a Tefal FX100015 (France) “oil-free fryer” with air
    [0151] heat to 150 ° C for 5 minutes.
    [0153] The precooked nuggets obtained according to the three technologies described above were packed in freezer bags and frozen at -20 ° C. After 2 days of frozen conservation at this temperature of -20 ° C, they were packed in a frozen state and in a modified atmosphere (AM, 70% N2 and 30% CO2), in polypropylene trays sealed with Cryovac® EOP616B film (Cryovac ; Fuenlabrada, Spain) and they were kept in refrigeration at 4 ° C, being kept under these conditions of refrigerated conservation for 11 days to carry out the study of their useful life. On days 1, 3, 5, 8 and 11, samples of refrigerated nuggets were taken, evaluating different parameters: microbiology, fat content and sensory acceptance. According to the parameter evaluated, the analysis of the samples was carried out before or after the final baking (in the “oil-free fryer” with hot air mentioned above, Tefal FX100015), which was carried out with hot air at 180 ° C, and for 13 min.
    [0155] Evaluation of the quality of breaded products
    [0157] The microbial load has been evaluated in each of the ingredients for making the chicken nuggets, separately, and in the nuggets throughout their refrigerated storage. Under sterile conditions and using sterile stainless steel laboratory forceps, three replicates of two chilled breaded chicken pieces (~ 8 g / piece) were removed from the package and placed in a Stomacher bag (Seward BA6141 / CLR, UK). Depending on the weight of the sample, the Stomacher bag was filled with sterile peptone water to achieve a 1:10 dilution, and homogenized for 1.5 minutes in the Stomacher. The appropriate dilutions were made and seeded in Petri dishes with Plate Count Agar (PCA) culture medium (Scharlau, Spain) for total mesophilic aerobic (AMT) and psychrophilic microorganisms, Violet Red Bile Dextrose Agar (VRBD Agar) (Scharlau, Spain ) for Enterobacteriaceae, Cetrimide Agar (Scharlau, Spain) for Pseudomonas, and Rose Bengal Chloramphenicol Agar (Scharlau, Spain) for molds and yeasts. The incubation of the plates was carried out in an inverted manner at a suitable temperature / time for each microorganism; AMT 37 ° C / 24-48 h, psychrophiles 4 ° C / 7 days, Enterobacteria and Pseudomonas 37 ° C / 48 h, and molds and yeasts 25 ° C / 5 days. After the incubation period, the viable colonies were counted with a colony counter (Cole-Parmer SC6PLUS, USA).
    [0159] The determination of the fat content was carried out by means of Soxhlet equipment. The Nugget samples made according to the three technologies described above underwent a first phase of fat extraction by inserting the sample in a porous cellulose cartridge, in a Soxhlet apparatus, with 200 mL of 95% n-hexane for 4 h at a temperature of 69 ° C; and, a second phase of elimination of n-hexane by evaporation at 40 ° C in a rotary evaporator (Heidolph HL-G3 P80305018, Germany) at 40 rpm, to finally obtain only the fat fraction of the sample.
    [0161] The sensory evaluation was carried out based on the work entitled "Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality", published in Food and Bioprocess Technology, Vol 9 (No. 2), pp 285-297, carried out by Jiménez-Martín et al (2016), with some modifications. The sensory attributes: appearance, color, flavor, texture and aroma, were evaluated just after the final baking (before consumption) and according to the degree of chewing: (1) pre-chewing, (2) during chewing and, (3 ) post-chewing. The sensory characteristics were evaluated on a 5-point descriptive scale, where 5 is the best evaluation of the sensory attribute and 1 is the worst evaluation of the sensory attribute.
    [0163] The total oxidation value (totox) (dimensionless) [Eq.1], and therefore the peroxide value (PV) that measures the hydroperoxides or primary oxidation products (expressed in mEq O2 / kg), and the value of p -anisidine (p-AV) (expressed in mg / kg) which measures the secondary oxidation products, carbonyls and aldehydes, was determined in EVOO and in EVOO encapsulated in a-CDs, according to the equation:
    [0164] Totox = p-AV (2 * PV) [Eq.1]
    [0166] The oxidative stability of the encapsulated and unencapsulated EVOO was determined during a storage period of 8 weeks. For this, 5 g of sample were stored in amber glass bottles of 60 mL capacity in an oven at 21 ° C (Sanyo Incubator MIR-153 model, USA).
    [0168] For the determination of the peroxide value (PV), 0.5 g of sample was taken and dissolved with 3 mL of acetic acid-chloroform (3: 2 v / v) and filtered with Whatman filters No. 42. They were added 50 gL of saturated potassium iodide solution and the solution was vigorously stirred for 1 minute. Subsequently, 3 mL of Milli-Q water and 20 gL of starch solution (1% w / v 3 mL of formic acid stabilizer) were added as an indicator until the sample turned blue-violet. The PV value was obtained by titration with
    [0171] 0.01 N sodium thiosulfate until the color disappears.
    [0173] The value of p-anisidine (p-AV) was determined in a laminar flow hood. 0.5 g of sample was dissolved with 12.5 mL of isooctane and filtered with Whatman No. 42 filters. 1 mL of p-anisidine reagent (0.25%, p / v of glacial acetic acid) was added to 5 mL of filtered sample and stirred vigorously for 10 minutes. The absorbance of the mixture was measured at 350 nm using a UV-Visible spectrophotometer.
    [0175] Results obtained
    [0177] Table 1 shows the mean values of peroxide, p-anisidine and TOTOX of the EVOO and the EVOO + a-CD inclusion complex, during a storage period of eight weeks at 21 ° C. The results obtained in the first and eighth weeks of storage show that the EVOO inclusion complex + a-CD presents lower values of PV, p-AV, and therefore of the TOTOX value, than the non-encapsulated EVOO. These results demonstrate that the encapsulation of EVOO in α-CDs improves the oxidative stability of EVOO and, therefore, the oxidative stability of the breaded product.
    [0179] Oxidative stability indices of unencapsulated virgin olive oil (EVOO), and of virgin olive oil encapsulated in a-CD (EVOO + a-CD) during a storage period of 8 weeks at 21 ° C.
    [0185] Figure 5 shows the appearance of the breaded product (chicken nuggets) obtained using (a) the new technology (with corn breadcrumbs that includes EVOO encapsulated in a-CDs), and baked with hot air and (b) following the traditional process (called "Fried Control"). It can be verified that the appearance of the “New technology” product is better than the “Fried control”, because the pre-frying in hot oil gives rise to irregularities on the surface of the product that make it less attractive to the consumer.
    [0187] Figure 6 presents the initial microbial load (expressed in log CFU of AMT / g) of the ingredients used in the preparation of these chicken nuggets. It can be seen that the highest microbial load is that of chicken breast (which has an AMT microorganism load of 3 log CFU / g). The sizing agent used (the xanthan gum aqueous solution) and the a-CDs show an AMT count of microorganisms that is below the detection limit (<1 log CFU / g). However, the EVOO + a-CDs inclusion complex has an AMT count of around 2.3 log CFU / g. The raw chicken nugget has an AMT count of 2.8-3.3 log CFU / g, which when precooked at 150 ° C is reduced to approximately 1 log CFU / g.
    [0189] Figures 7 and 8 show, respectively, the evolution of the microbial load of AMT and Enterobacteriaceae (expressed in log CFU / g), throughout the conservation of the refrigerated nuggets (11 days). The rest of the microorganisms analyzed in these nugget samples (molds, yeasts, Pseudomonas and psychrophiles) were below the detection limit. At the end of the refrigerated storage period, the microbial load of the AMTs ( Figure 7 ) amounted to approximately 5.5 log CFU / g for the “Control” nuggets, approximately 3 log CFU / g for the “Fried Control” and, approximately 2 log CFU / g for the “New Technology” nuggets. The analysis of the evolution of the Enterobacteria count ( Figure 8 ) leads to similar conclusions. This surprising difference in the evolution of microbial growth in the refrigerated breaded product, between the “Fried Control” and the “New Technology”, is probably due to the antimicrobial activity of the EVOO encapsulated in a-CDs whose use is proposed in this invention. Indeed, various research works have revealed the antimicrobial activity of EVOO (such as the work entitled "Antimicrobial, antioxidant and antiinflammatory phenolic activities in extra virgin olive oí!", Published in Current opinion in biotechnology, Vol 23 (No. 2) , pp 129-135, de Cicerale et al, 2012). However, there is no bibliographic reference (neither research work nor patent) that
    [0192] showed that the EVOO + a-CDs complex has an antimicrobial activity of interest in the preservation of refrigerated breaded foods.
    [0194] Table 2 presents the content of fat and oil absorbed (or added, in the case of using the New Technology) in the breaded product (in g / 100 g of product), depending on the production procedure (fried control, preparation traditional; Control, with oil-free frying by hot air baking; New technology, including breadcrumbs with EVOO encapsulated in a-CDs).
    [0197] Fat and oil content absorbed in the breaded product (in g / 100 g of product), depending on the production procedure (Fried control = traditional; Control = oil-free frying by hot air baking; New technology = with AOV encapsulated in breadcrumbs).
    [0199] The results of this Table 2 show what can be visually observed in Figure 9 , significant differences (p <0.05), both before and after baking. final with hot air, between the fat content values in the "Fried Control" breaded product and the corresponding values obtained in nuggets made with the "New technology". In this case, the total fat content of the breaded chicken-based meat product (chicken nuggets), subjected to a pre-frying process, was 19.9 g / 100 g, a value consistent with the figure obtained from the USDA National Nutrient Database (https://fdc.nal.usda.gov) (20.36 g / 100 g, that is 59.68% fat). Using the traditional frying process, the amount of total fat per 100 grams in the breaded meat product is 19.9 g / 100 g, and the amount of oil absorbed is 18.98 g / 100 g. However, when using breadcrumbs with EVOO encapsulated in a-CDs, and oil frying is substituted for hot air baking, the amount of total fat is significantly reduced to 2.29 g / 100 g of product, incorporate only 1.37 g of oil / 100 g of product through the breadcrumbs that include the EVOO + a-CDs complex. Thus, a 92.75% reduction in the oil (fat) content is achieved with the “New technology” for preparing this pre-cooked dish (chicken nuggets, in this case).
    [0201] The oil frying process of breaded products provides desirable organoleptic characteristics for the consumer. However, the high fat content of these products, and the current consumer interest in reducing it in the diet, has led food industries to seek healthy alternatives that, in turn, maintain the organoleptic characteristics of fried food (Soto -Jover et al, 2016). Currently, pre-fried meat products are sold either chilled or frozen, so that the consumer finishes cooking it ad gustum before consumption (fried in oil or baked, mainly). In these trials of making chicken nuggets, the percentage of fat has been evaluated both before the final baking (AH) and after the final baking (DH), simulating the final cooking done by the consumer before the consumption of this product, since Final "frying" in a hot air oven (or baking) is one of the methods most used by consumers as an alternative to frying in oil, as it is considered "healthier" and more comfortable.
    [0203] The results of these tests show ( Table 2 ) that there are no significant differences (p> 0.05) in the fat content of the product "Fried control", if we compare before (AH) and after baking (DH). However, if the product is made according to the "New technology", the fat content increases slightly (p <0.05), if we compare before (AH) and after baking (DH). This is due to the fact that there is a slight dehydration of the product during its final baking, which causes the fat content to increase slightly, for
    [0206] decrease in the dry weight of the product. Something similar happens in the "Control" product, for the same reason.
    [0208] The "New technology" developed in this research has not only managed to obtain similar organoleptic characteristics in the final product (when compared to the traditional "fried control" product), but has also led to a decrease in the percentage of absorbed oil ( or incorporated), a reduction of 92.75% before baking (88.49% of total fat) and 81.65% after baking (75.58% of total fat), and therefore a large decrease in the calories of the final product (reduction of 46.1%) (Figure 9), thus achieving a healthier product, compared to the traditional “Fried Control” product.
    [0210] The evaluation of the sensory attributes (appearance, aroma, texture and flavor) obtained in the chicken nuggets made with the three technologies analyzed, throughout the 11 days of refrigerated conservation, can be seen in Table 3 . As can be seen, no significant differences were obtained in the global assessment between the “New technology” products and the “Fried control” products (of traditional frying in oil), which shows that with this new technology some chicken nuggets are obtained. (with breadcrumbs that incorporates EVOO + a-CDs complex) with organoleptic characteristics similar to those of pre-fried nuggets in oil, but without pre-frying in oil. Among the texture characteristics of a fried breaded product, the exterior crunchiness and the interior juicy character are especially appreciated (Soto-Jover et al, 2016).
    [0213] Sensory evaluation of the breaded product throughout the refrigerated storage time, depending on the production procedure (tasting carried out after baking).
    [0218] In this sense, significant differences (p <0.05) were found between the fried control and the control, and between the “New technology” product and the control. However, no significant differences (p> 0.05) were found in the characteristics of crunchy texture, oily texture and juicy texture, between the new technology nuggets and those of traditional frying (Fried control) ( Table 4 ). The new technology achieves this distinctive organoleptic characteristic (crunchy exterior and juicy interior) of fried breaded products, also reflecting a certain increase in juiciness. However, the flavor differed significantly (p <0.05) between the nuggets of the new technology and those of traditional frying (Fried control), better evaluating the nuggets obtained with the new technology, which implies eliminating the pre-frying operation. in oil in its production process. Among the flavor parameters evaluated, special attention has been paid to the perception of oily and filling taste, and these
    [0221] characteristics have been avoided (p <0.05) with the new technology.
    [0223] Comparison of the texture and flavor parameters of breaded products obtained with the “New technology” and with traditional frying (“Fried control”).

    2
    权利要求:
    Claims (9)
    [1]
    1) Composition of breadcrumbs for the production of refrigerated or frozen breaded foods, characterized in that it comprises:
    - extra virgin olive oil encapsulated in alpha-cyclodextrins (a-CDs), in a weight ratio of 10-50%;
    - breadcrumbs, in a weight ratio of 50-90%;
    where the extra virgin olive oil is molecularly encapsulated in alpha-cyclodextrins, according to a weight ratio of extra virgin olive: alpha-cyclodextrins of 1.0: 3.4 to 1.4: 3.4, forming an inclusion complex .
    [2]
    2) Composition of breadcrumbs, according to claim 1, where the breadcrumbs are made with cereal flour, such as corn, wheat, or rice, rye, oats, or barley, or a mixture of flours from different cereals, being white flours or wholemeal flours, or a mixture of both types, and which can include flour from one or more legumes, such as soybeans, chickpeas or peas.
    [3]
    3) Composition of breadcrumbs, according to the preceding claims, where the breadcrumbs contain at least one additive, selected from dextrose, colorants, cereal pieces, maltodextrins, xanthan gum, gum arabic, vegetable oils, milk proteins, aromas, and Salt.
    [4]
    4) Process for making breadcrumbs as defined in the preceding claims, comprising:
    - a first stage of encapsulation of the extra virgin olive oil (EVOO) in alpha-cyclodextrins (a-CDs), and
    - a second stage of mixing the extra virgin olive oil (EVOO) encapsulated in a-CDs with the breadcrumbs.
    [5]
    5) Process for making breadcrumbs, according to claim 4, where the stage of encapsulation of EVOO in α-CDs is carried out by molecular encapsulation, obtaining an inclusion complex with proportions by weight of EVOO: α-CDs of 1.0 : 3.4 to 1.3: 3.4.,
    [6]
    6) Procedure for making breadcrumbs, according to claim 4, where the stage of mixing EVOO + a-CDs with breadcrumbs is carried out in the weight ratio of EVOO + a-CDs: breadcrumbs of 1 : 1.5 to 1: 3.
    [7]
    7) Process for the preparation of breaded foods with a breadcrumb composition as defined in any of the preceding claims, comprising:
    or a first breading stage where the food is covered with breadcrumbs;
    or a second pre-cooking stage carried out by baking with hot air at a temperature between 150 ° C and 220 ° C;
    or a third final cooking stage that is carried out by baking with hot air at a temperature between 150 ° C and 220 ° C.
    [8]
    8) Process for the preparation of breaded foods according to claim 7 where before coating with breadcrumbs in the breading stage, a binder is applied to the food that is composed of a mixture of water with at least one other component selected from among flour , salt, hydrocolloids, proteins, condiments, milk, and egg.
    [9]
    9) Breaded food obtained from a process as defined in claims 7 or 8, where the breaded food refers to croquettes, breaded pieces of meat or fish, or breaded meat products such as nuggets, and breaded-based products of vegetables, or meat or fish or shellfish.
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    同族专利:
    公开号 | 公开日
    ES2790499B2|2021-03-11|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    EP0273475A1|1986-11-27|1988-07-06|Unilever N.V.|Food product|
    JPH09224601A|1996-02-27|1997-09-02|Katsuyuki Kurata|Production of bread crumb-like food|
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    JP2005034083A|2003-07-17|2005-02-10|Japan Tobacco Inc|Coating material for microwave cooking deep-fried food, deep-fried food for microwave cooking, coating material for deep-fried food, and deep-fried food|
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