Cereal and fruit oil

ES 2 397 098 T3

DESCRIPTION

Cereal and fruit oil.

The present invention relates to an oil for food use.

Polyunsaturated fatty acids (vitamin F), particularly essential fatty acids, the so-called omega 3 fatty acids (for example, linolenic acid) and omega 6 (for example, linoleic acid), are not synthesized by our body and therefore must be introduced in the diet. In particular, linolenic acid and linoleic acid are precursors of essential polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid, which play important roles in our body: for example, they regulate plasma lipid levels, maintaining the fluidity of cell membranes, thus providing elasticity to the arterial walls and, therefore, regulating blood pressure, thus protecting the cardiovascular system, promoting the vitality of the cells of the nervous system central, with antidepressant functions, enhances immune defenses and attenuates inflammatory reactions. Another very important substance for body well-being is vitamin E, which has antioxidant activity and is therefore involved in protecting cell membranes against the formation of lipoperoxides, which can damage the lipid layer of the membranes themselves. Vitamin E is also involved in cellular respiration at the mitochondrial level and is therefore necessary for the production of energy for the synthesis of cellular proteins. There is therefore a need to provide an oil which, despite being obtained in the most natural way possible, is rich in such beneficial substances and can thus be offered as a nutritionally valid oil.

Document EP 1 046 341 A1 describes a food composition based on rice oil combined with other vegetable oils with a rich content of polyunsaturated fatty acids, in variable ratios and enriched with vitamins E and B6, as well as its preparation and use in a proper nutritional diet.

Document US 2002/0164413 A1 describes a process for the manufacture of a flavored olive oil, comprising the steps of: mixing olives with one or more flavoring agents; subjecting the mixture to a grinding and malaxation treatment obtaining a malaxation mass; separate the flavored olive oil from the malaxation mass; collect the flavored olive oil.

US 3,460,948 describes glyceride oils for frying food products that include citrus oils to reduce unpleasant cooking odors.

JP 60-034129 describes a spread containing avocado oil.

US 5,552,167 discloses that high linolenic edible oils such as soybean and canola oil are stabilized by combining the oils with rice bran oil in amounts effective to render the oils oxidation stable. Preferred embodiments employ from about 0.5% to about 10%, more limited from about 2% to about 5%, by weight of rice bran oil specially processed to retain unsaponifiable matter. In one embodiment, physically refined rice bran oil is used. The natural stabilized oil is especially useful as a spray oil for crackers, dried fruit, potato chips and other snack products.

GB 1,200,450 describes improvements relating to cooking fats.

In J. Agric. Food. Chem. 2003, 51, 5715-5722, the authors describe the classification of edible oils using spectroscopy of³¹P and ¹H-NMR in combination with multivariate statistical analysis.

US 4,526,793 describes a nutritional lipid composition comprising an oil containing γ-linolenic acid, medium chain triglycerides and an edible oil containing C ^ -C-is lipid fractions. The oil containing / -linolenic acid can be obtained from the pipes or the seeds of fruits of the genus Ribes.

Furthermore, such oil must also be able to be used primarily as raw seasoning, so that such beneficial substances do not undergo any degradation, with consequent partial or total loss of their properties. For this reason, the oil must have a taste that is pleasant and acceptable, especially in those countries outside the Mediterranean area, which do not have the tradition of using olive oil.

Therefore, the object of the present invention is an oil as defined in the appended claims.

The oil of the invention is a cereal and fruit oil, derived from the mixture of oils naturally rich in the substances mentioned above.

ES 2 397 098 T3

It has been observed that an additional substance very important for the well-being of the human body is gammaoryzanol. The latter is a mixture of substances including sterols, ferulic acid and terpenic alcohols. Gamma-oryzanol, which is found exclusively in rice oil, helps lower blood triglyceride levels, interacts like the LH hormone and therefore helps control the effects of menopause and raises endorphin levels. testosterone and growth hormone. Therefore, it has been found that a nutritionally valid oil can be obtained by using a certain amount of rice oil, as will be shown in detail below.

Cereal and fruit oils are excellent sources of polyunsaturated fatty acids, gamma-oryzanol and vitamin E. In particular, the content of polyunsaturated fatty acids in fruit oils can exceed 80%, and vitamin E can exceed 0.2% in cereal germ oils. There are several dietary supplements or solid and liquid foods on the market to which the essential substances described above have been added, in order to obtain richer products from a nutritional point of view. But such oils do not contain the “bouquet” of nutritionally important substances that only a vegetable oil can have.

Cereal and fruit oils are natural food products because they are obtained directly from cereals and fruit without any additional addition of active substances (for example, vitamins, omega 3, omega 6, gamma-oryzanol etc.), since these Active components are already present in the starting products themselves. By mixing said cereal and fruit oils, a natural product can be obtained which has excellent nutritional properties also endowed with a surprisingly good and particular aroma, which is derived mainly from the fruit oils and the added natural flavorings.

The present invention refers to an oil obtained from the mixture of vegetable oils, characterized in that said oils are one or more cereal oils and one or more fruit oils, said vegetable oil being characterized in that it comprises: 10-20% in saturated fatty acids weight; 25-36% by weight of monounsaturated fatty acids; 45-60% by weight of polyunsaturated fatty acids, in which the content of C18: 3 is 0.5-2% by weight. Preferably, said oil comprises a mixture of several cereal oils and a mixture of several fruit oils. Said cereal oils are selected from: corn oil, rice oil, wheat germ oil, barley oil, oat oil, rye oil, sorghum oil and millet oil.

Preferably, said oils are corn oil, rice oil and wheat germ oil. Said fruit oils are selected from: walnut oil, blackcurrant oil, almond oil, hazelnut oil, apricot oil, peach oil, avocado oil, cherry oil, watermelon oil, melon oil, oil of cranberry and orange oil. Preferably they are hazelnut oil, blackcurrant oil, apricot oil, cherry oil and orange oil. Even more preferably they are hazelnut oil and blackcurrant oil.

In addition to cereal oils and fruit oils, said oil may optionally comprise one or more flavorings. Said flavorings are: natural flavorings, flavorings identical to those of nature, essential oil of cereals and essential oil of fruits and mixtures thereof.

Preferably, said cereal and fruit flavorings are: barley, oatmeal, corn, rice, rye, sorghum, wheat, millet, walnut, almond, hazelnut, blackcurrant, apricot, peach, avocado, cherry, watermelon, melon, blueberry flavoring , orange and vanilla.

Even more preferably, said cereal and fruit flavorings are: corn, rice, wheat, walnut, almond, hazelnut, blackcurrant, apricot and peach flavoring. Most preferably it is natural cereal flavoring.

The oils of cereals and fruits are obtained according to techniques known in the field, in the most common way extraction or squeezing of the seeds or the germ of the natural raw materials, that is to say, the cereals and the fruit. All these oils will preferably be refined, prior to marketing, in order to correct the acidity and the level of peroxides and so that any unpleasant odor and aroma are eliminated. The refining process can also partially remove those natural substances that give each oil its own characteristic aroma. The addition of natural flavorings allows the enhancement of the residual natural flavor, allowing a finished product having the desired flavor to be obtained.

The oil that forms the object of the present invention is obtained by mixing one or more cereal oils and one or more fruit oils in appropriate quantities in order to obtain the desired aroma, color, consistency, density and nutritional value. , and arrive at the composition according to the claims. The cereal oils are mixed in amounts of 70% to 98% by weight, preferably 82% to 97.5% by weight, more preferably 92% to 97% by weight.

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The fruit oils are mixed in amounts of 2% to 30% by weight, preferably 2.5% to 18% by weight, more preferably 3% to 8% by weight.

If the product of the invention comprises a single flavoring selected from those mentioned above, then the amount used is from 0.02% to 0.1% by weight, preferably from 0.03% to 0.07% by weight, with respect to to the weight of the other components. If several flavorings are comprised, then the amount added is 0.03% to 0.2% by weight, preferably 0.05% to 0.15% by weight, relative to the weight of the other components.

Ideally, the oil of the invention is a mixture of corn oil, rice oil, wheat germ oil, walnut oil and black currant oil with the possible addition of natural flavorings.

These oils are present in the mixture in the amounts reported in the following table 1. Table 1

<td></td><td>Composition range (% by weight)</td><td>Preferred Composition Range (% by weight)</td>

<td>Corn oil</td><td> 84-92</td><td> 85-88</td>

<td>Rice oil</td><td> 8-13</td><td> 9-12</td>

<td>Wheat germ oil</td><td> 0,05-2</td><td> 0,07-1,5</td>

<td>Walnut oil</td><td> 1-4</td><td> 2-3</td>

<td>Blackcurrant oil</td><td> 0,05-0,5</td><td> 0,1-0,3</td>

In particular, the present invention relates to a product comprising a lipid fraction consisting of fatty acids, omega 3 polyunsaturated fatty acids and vitamin F (polyunsaturated fatty acids) and also comprising vitamin E and γ-oryzanol in the amounts reported in the following table 2.

Table 2

<td></td><td>Components (edit)</td><td>Concentration range</td><td>Concentration range favorite</td>

<td rowspan="3">Lipid fraction</td><td>Fatty acids</td><td> 90-100%*</td><td> 95-100%*</td>

<td>Omega 3</td><td> 0,5-2%*</td><td> 0,8-1,8%*</td>

<td>Vitamin F</td><td> 45-60%*</td><td> 46-54%*</td>

<td rowspan="2"></td><td>Vitamin E</td><td> 0,01-0,40%**</td><td> 0,018-0,025%**</td>

<td>γ-oryzanol</td><td> 0,01-0,10%**</td><td> 0,02-0,04%**</td>

<td colspan="4">* The percentages of fatty acids, omega 3 polyunsaturated fatty acids and vitamin F (polyunsaturated fatty acids) are expressed as percentages by weight of the final mixture; ** the percentages of γ-oryzanol and vitamin E are expressed as percentages in total weight of the lipid fraction.</td>

Fatty acids typically include saturated, monounsaturated, and polyunsaturated fatty acids (vitamin F) in the amounts reported in Table 3 below:

Table 3

<td></td><td>Concentration range (% by weight)</td><td>Preferred concentration range (% by weight)</td>

<td>Saturated fatty acids</td><td> 10-20%</td><td> 14-18%</td>

<td>Monounsaturated fatty acids</td><td> 25-36%</td><td> 28-34%</td>

<td>Polyunsaturated fatty acids</td><td> 45-60%</td><td> 46-54%</td>

Preferably, said fatty acids have the composition reported in the following table 4. 4

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Table 4

<td></td><td>Concentration range (% by weight)</td><td>Preferred concentration range (% by weight)</td>

<td>C16: 0</td><td> 7-18%</td><td> 10-15%</td>

<td>C16: 1</td><td> 0-2%</td><td> 0,01-0,15%</td>

<td>C18: 0</td><td> 0,5-3,5%</td><td> 1,5-3%</td>

<td>C18: 1</td><td> 25-37%</td><td> 28-35%</td>

<td>C18: 2</td><td> 44-56%</td><td> 47-52%</td>

<td>C18: 3 (omega 3)</td><td> 0,5-2%</td><td> 0,8-1,8%</td>

<td>C18: 4</td><td> 0-0,05%</td><td> 0,005-0,02%</td>

<td>C20: 0</td><td> 0-1%</td><td> 0,3-0,8%</td>

<td>C20: 1</td><td> 0-0,3%</td><td> 0,04-0,2%</td>

<td>C22: 0</td><td> 0,05-0,3%</td><td> 0,08-0,2%</td>

<td>C24: 0</td><td> 0,05-0,4%</td><td> 0,08-0,3%</td>

All percent concentrations expressed herein are understood as percentages by weight of the final mixture.

The product that forms the object of the present invention has a typical average density of approximately 0.920 g / ml.

By mixing said cereal and fruit oils, a natural product can be obtained having excellent nutritional properties also endowed with a surprisingly good and particular aroma, which is derived mainly from the presence of the added fruit oils and natural flavorings.

In addition to being natural products with high nutritional content, the cereal and fruit oils used in order to prepare the product of the invention have the additional advantage of not having a very intense aroma.

This product is primarily considered for use raw as a seasoning for salads, vegetables, grilled meats, etc. It can also be used in the preparation of any other food product, for example cakes, fried foods, sauces, etc.

Example

The oil of the invention is obtained by mixing corn oil, rice oil, wheat germ oil, walnut oil, black currant oil and natural flavorings having the percentage compositions reported in the following table 5.

Table 5

<td></td><td>Corn oil (% in weigh)</td><td>Rice oil (% by weight)</td><td>Oil of wheat germ (% by weight)</td><td>Walnut oil (% by weight)</td><td>Oil of black currant (% by weight)</td>

<td>Density (g / ml)</td><td> 0,921</td><td> 0,916</td><td> 0,921</td><td> 0,923</td><td> 0,924</td>

<td>C16: 0</td><td> 12,1</td><td> 19,4</td><td> 15,5</td><td> 7,5</td><td> 6,5</td>

<td>C16: 1</td><td> 0,1</td><td> 0,3</td><td> 0,2</td><td> 0,1</td><td> 0,1</td>

<td>C18: 0</td><td> 2,0</td><td> 2,1</td><td> 0,8</td><td> 2,8</td><td> 1,7</td>

<td>C18: 1</td><td> 31,2</td><td> 44,0</td><td> 18,5</td><td> 16,7</td><td> 10,8</td>

<td>C18: 2</td><td> 53,0</td><td> 31,5</td><td> 56,6</td><td> 60,2</td><td> 48,4</td>

<td>C 18: 3 (omega 3)</td><td> 0,7</td><td> 0,6</td><td> 6,2</td><td> 12,4</td><td> 28,4</td>

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<td>C18: 4</td><td> 0</td><td> 0</td><td> 0</td><td> 0</td><td> 3,7</td>

<td>C20: 0</td><td> 0,5</td><td> 1,2</td><td> 0,2</td><td> 0,1</td><td> 0</td>

<td>C20: 1</td><td> 0</td><td> 0,5</td><td> 1,7</td><td> 0,2</td><td> 0,4</td>

<td>C22: 0</td><td> 0,2</td><td> 0</td><td> 0,1</td><td> 0</td><td> 0,1</td>

<td>C24: 0</td><td> 0,2</td><td> 0,4</td><td> 0,2</td><td> 0</td><td> 0</td>

<td>Saturated</td><td> 15,0</td><td> 23,1</td><td> 16,8</td><td> 10,4</td><td> 8,3</td>

<td>Monounsaturated</td><td> 31,3</td><td> 44,8</td><td> 20,4</td><td> 17,0</td><td> 11,3</td>

<td>Polyunsaturated</td><td> 53,7</td><td> 32,1</td><td> 62,8</td><td> 72,6</td><td> 80,5</td>

<td>Fatty acids totals</td><td> 100</td><td> 100</td><td> 100</td><td> 100</td><td> 100</td>

<td>Vitamin F (C18: 2 and C18: 3)</td><td> 53,7</td><td> 32,1</td><td> 62,8</td><td> 72,6</td><td> 76,8</td>

<td>γ-oryzanol *</td><td> 0</td><td> 0,4</td><td> 0</td><td> 0</td><td> 0</td>

<td>Vitamin E*</td><td> 0,017</td><td> 0,034</td><td> 0,25</td><td> 0</td><td> 0</td>

<td colspan="6">* The percentages of vitamin E and γ-oryzanol are expressed as percentages in total weight of the lipid fraction. All other percentages are expressed by weight of the final mixture.</td>

The oils mentioned above are mixed in the amounts reported in Table 6 together with the natural cereal flavorings.

Table 6

<td></td><td>Composition (% by weight)</td>

<td>Corn oil</td><td> 86%</td>

<td>Rice oil</td><td> 10%</td>

<td>Wheat germ oil</td><td> 1%</td>

<td>Walnut oil</td><td> 2,8%</td>

<td>Blackcurrant oil</td><td> 0,2%</td>

<td>Natural cereal flavorings</td><td> 0,05%*</td>

<td colspan="2">* percentage by weight with respect to the weight of the other components.</td>

The mixture is stirred so that the perfect mixing of all the components is achieved.

Therefore, a product is obtained that has the composition in percentage and the nutritional values ​​per 100 ml of oil, reported in the following table 7.

Table 7

<td></td><td>% of product composition</td><td>Nutritional values ​​per 100 ml of product</td>

<td>Density</td><td> 0,920</td><td></td>

<td>C16: 0</td><td> 12,7</td><td></td>

<td>C16: 1</td><td> 0,1</td><td></td>

<td>C18: 0</td><td> 2,0</td><td></td>

<td>C18: 1</td><td> 31,9</td><td></td>

<td>C18: 2</td><td> 51,1</td><td></td>

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<td>C 18: 3 (omega 3)</td><td> 1,1</td><td></td>

<td>C18: 4</td><td> 0,007</td><td></td>

<td>C20: 0</td><td> 0,6</td><td></td>

<td>C20: 1</td><td> 0,1</td><td></td>

<td>C22: 0</td><td> 0,2</td><td></td>

<td>C24: 0</td><td> 0,2</td><td></td>

<td>Saturated</td><td> 15,6</td><td> 14,4</td>

<td>Monounsaturated</td><td> 32,1</td><td> 29,6</td>

<td>Polyunsaturated</td><td> 52,2</td><td> 48,1</td>

<td>Total fatty acids</td><td> 100</td><td> 92,1</td>

<td>Vitamin E*</td><td> 0,021</td><td>21.0 mg (210% of ADR)</td>

<td>γ-oryzanol *</td><td> 0,04</td><td>40 mg</td>

<td colspan="3">* The percentages of vitamin E and γ-oryzanol are expressed as percentages by weight of the lipid fraction.</td>

Unless otherwise specified, the percentages reported throughout the text are understood as percentages by weight of the final mixed product.