Food or edible material: processes – compositions – and products – Processes – Preparing or treating triglyceridic fat or oil – or processes...
Patent
1995-09-07
1997-06-10
Cano, Milton
Food or edible material: processes, compositions, and products
Processes
Preparing or treating triglyceridic fat or oil, or processes...
426312, 426487, 426534, 426601, 554184, 554205, A23L 1015
Patent
active
056373384
DESCRIPTION:
BRIEF SUMMARY
The present invention is concerned with a method for treating edible oil, particularly olive oil. Olive oil is offered on the market in a range of qualities and tastes. Olive oil of good quality is characterized by a fragrant and delicate flavour which is appreciated by the international gourmet and cherished by the native consumer. Even good quality olive oils widely vary in their flavour balance analogous to the multitude of wine varieties. The best quality olive oils are found in the group named virgin olive oils. The taste of olive oil may vary widely and is partly determined by the origin of the olive culture. The taste may, for example, be influenced by the composition of the soil. An oil from one region may have a taste quite different from a neighbouring region. On account of yearly differences in harvest yields shortages may arise of specific types of olive oil. A shortage in one region or country might be easily compensated by a greater supply in another region or country, if not barriers would exist which are caused by consumers flavour appreciation. Some high quality oils have a peculiar flavour which may not be appreciated by consumers who are not accustomed to that flavour.
Therefore a need exists for a method which allows a slight shift in the flavour balance of olive oil. A known method for influencing the flavour of edible oils is sparging them with steam or an inert gas, generally with nitrogen. However, for obtaining sufficient odour removal high temperatures, at least 180.degree. C. are applied. In EP 0 405 601 a method is given for deodorising olive oil by sparging nitrogen through olive oil heated at a temperature of at least 180.degree. C. Such treatments are aimed at removing all volatile odiferous substances. Even flavour components which are appreciated disappear under such relatively drastic conditions. In EP 0 475 573 a method is given for transferring attractive flavour components from one oil, a so-called flavorant oil, to another recipient oil. An inert gas such as nitrogen is conducted through the flavorant oil, which is heated to temperatures of at least 65.6.degree. C. While the flavorant oil gets exhausted the inert gas loaded with flavour components is conducted through a relatively cooler oil which absorbs the flavour components from the flavour loaded nitrogen.
SUMMARY OF THE DESCRIPTION
The above mentioned prior art methods are rather intruding and are primarily directed to the removal of flavours. A less fragrant oil is left behind. However, now a method has been found for treating an edible oil, particularly olive oil. This treatment causes in a mild and delicate way a slight shift in the flavour balance which might be perceived as attractive. The method comprises conducting under reduced pressure inert gas through the oil, provided the temperature is maintained at very moderate levels being 20-65.degree. C. The use of the invention results in an oil which in comparison with the source oil has a slightly shifted flavour balance and which appeals to another and often a larger group of consumers.
BRIEF DESCRIPTION OF THE DRAWINGS
FIGS. 1-4 represent sensory profile graphs illustrating the flavour balance feature of the invention.
DETAILS OF THE INVENTION
The oil which is subjected to the mild treatment of the invention, might be any edible oil with a flavour, particularly oils which derive their commercial value from an appreciated flavour. A preferred oil is olive oil, more particularly an olive oil from southern Spain with a characteristic strong flavour.
In this context a mild treatment is conceived to be a non-intrusive treatment which does not alter the molecular structure of the oil and which does not expose the oil to chemical or to extreme physical conditions such as temperatures over 100.degree. C.
The invention relates to a process comprising sparging an edible oil with an inert gas, preferably under reduced pressure, particularly 1-20 mbar and more preferably 5-18 mbar.
The inert gas might be any inert gas such as e.g. helium, but preferably is nit
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patent: 5091116 (1992-02-01), Krishnamurthy et al.
patent: 5116625 (1992-05-01), Patel et al.
patent: 5374751 (1994-12-01), Cheng et al.
Chemical Abstracts, vol. 107, No. 7, Aug. 7, 1987, Abstract No. 57646x.
Chemical Abstracts, vol. 98, No. 15, Apr. 11, 1983, Abstract No. 124431j.
Derwent Publications, Ltd., London, GB, AN 840125279 (Aug. 1983).
Hofman Cornelis
Kouumdjiev Marcho S.
Kuin Adrianus J.
Van Aalst Gerardus M.
Van Putte Karel P.
Cano Milton
Unilever Patent Holdings BV
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