Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
EDIBLE FAT COMPOSITIONS IN CLOSABLE PACKAGING
Document Type and Number:
WIPO Patent Application WO/2003/043432
Kind Code:
A1
Abstract:
The invention relates to compositions based on edible fats solid at room temperature, such as butter and&sol or margarine, in combination with edible oils of vegetable origin and to which other components beneficial for the organism. Such as probiotics and&sol or prebiotics, may be added, and which may be aromatized with different herbs and spices.

Inventors:
Alloisio, Vito (Via Baiona Vecchia, 9/11 Barbariga, I-25030, IT)
Application Number:
PCT/IB2002/004832
Publication Date:
May 30, 2003
Filing Date:
November 20, 2002
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
MOFIN S.R.L. (Via Pietro Custodi, 12 Novara, I-28100, IT)
Alloisio, Vito (Via Baiona Vecchia, 9/11 Barbariga, I-25030, IT)
International Classes:
A23C15/12; A23D7/005; A23D9/007; A23L1/30; (IPC1-7): A23D7/00; A23D9/007; A23C15/16; A23L1/30; B65D35/00; B65D85/14
Foreign References:
US4606926A1986-08-19
DE20101440U12001-07-19
GB1198338A1970-07-08
EP0421504A21991-04-10
EP0537126A21993-04-14
US4160850A1979-07-10
GB2208296A1989-03-22
US4177293A1979-12-04
US4438149A1984-03-20
AU487363B21975-12-04
AU482193B21976-01-29
US0285878A1883-10-02
Attorney, Agent or Firm:
Santoro, Tiziana (Marietti, Gislon e Trupiano S.r.l. Via Larga, 16 Milan, I-20122, IT)
Download PDF:
Claims:
CLAIMS
1. Composition comprising at least an edible fat solid at room temperature mixed with at least an edible oil of vegetable origin, packaged in reclosable containers for food products.
2. Composition according to claim 1, which is packaged in deformable compressible tubes or in sticks.
3. Composition according to claim 1, which is packaged in tubs.
4. Composition comprising at least an edible fat solid at room temperature mixed with at least an edible oil of vegetable origin, to which probiotic microorganisms and/or prebiotic agents have been added.
5. Composition according to claims 1 to 4, wherein said edible oil of vegetable origin is selected from the group comprising extra virgin olive oil, virgin olive oil, olive oil, olive residue and olive oil, peanut oil, soya bean oil, corn or sunflower seed oil, rice oil or their mixtures.
6. Composition according to claims 1 to 5, wherein said edible fat solid at room temperature is selected from butter, margarine and their mixtures.
7. Composition according to claim 6, wherein said edible fat solid at room temperature is cow's butter, cow's butter with a low cholesterol content or entirely cholesterol free.
8. Composition according to claims 1 to 7, wherein the ratio in weight of said edible fat solid at room temperature and said edible oil of vegetable origin is between 90: 10 and 20: 80.
9. Composition according to claim 8, wherein said ratio is between 40: 60 and 60: 40.
10. Composition according to claim 9, wherein said ratio is about 50: 50.
11. Composition according to claims 1 to 7, comprising cow's butter and extra virgin olive oil in a ratio in weight of about 50: 50.
12. Composition according to any one of the previous claims, also comprising one or more aromatizing ingredients.
13. Composition according to claim 12, wherein said one or more aromatizing ingredients are selected in the group comprising sage, rosemary, basil, thyme, parsley, marjoram, garlic, chilli, truffle, onion, shallot, ginger, cumin, salt, pepper, mustard, anchovies, rocket, ham, bacon, lard, cream and their mixtures.
14. Composition according to any one of the previous claims, also comprising at least a component beneficial for the organism selected from mineral salts and vitamins.
15. Composition according to claim 4 in which said probiotic microorganisms are selected from bacteria of the genus Lactobacillus and bacteria of the genus Bifidobacterium.
16. Composition according to claim 15 in which said probiotic bacteria are selected from the species belonging to the aggregate Lactobacillus acidophilus (Lactobacillus acidopJZilus, Lactobacillus gasseri, Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus johnsonii), the species belonging to the aggregate Lactobacillus casei (Lactobacillus casei subsp. casei, Lactobacillus casei subsp. paracasei, Lactobacillus casei subsp. rhamnosus) the species Lactobacillus reuteri, Lactobacillus salivarius, Lactobacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus and the species Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Bif dobacterium infantis and Bif dobacterium adolescentis optionally in admixture with each other.
17. Composition according to any one of the previous claims previously packaged in deformable tubes or tubs, individual portions or multiple portions.
18. Functional food comprising a composition according to claims 4,14, 15 or 16.
19. Functional food according to claim 18, packaged in deformable compressible tubes, or in sticks or tubs, either individual portions or multiple portions.
Description:
"Edible fat compositions in closable packaging".

TECHNICAL FIELD The present invention relates to new preparations of edible fats advantageously contained in reclosable containers such as ready-to-use tubes, in particular deformable compressible tubes, or in sticks or tubs.

In particular, the invention relates to compositions based on edible fats solid at room temperature, such as butter and/or margarine, in combination with edible oils of vegetable origin to which other components beneficial for the organism may be added and which may be aromatized with different herbs and spices.

BACKGROUND OF THE INVENTION As is known and proved through market research, consumers are becoming orientated towards healthier food products, for example without preservatives and pay greater attention to practicality and hygiene, choosing for example packages which are easier to use and which guarantee better preservation conditions of the food product also from the microbiological point of view. For the same reasons, consumers now choose foods with less cholesterol, preferring for example vegetable condiments to animal condiments, at times to the disadvantage of the flavour and aroma of the food cooked in this way.

For example, the use of butter in normal preparations makes it necessary to unwrap the paper or aluminium from the cake, take the quantity desired using a kitchen utensil and close the cake properly to prevent the product from oxidation and consequent rancidity. Packages never closes accurately and consequently soil the refrigerator ; moreover, the part of the product exposed to light and air tends to turn yellow and rancid. Likewise, it only takes a few drops of oil on the side walls of oils bottle for these to become slippery and soil the surfaces of the place of storage.

SUMMARY OF THE INVENTION It has now been discovered that it is possible to prepare a composition for use as a food product which meets with the new demands of consumers and provides a preparation of edible fats ready-to-use, packaged in order to guarantee practical use and straightforward preservation without preserving agents.

In particular, a food preparation based on fats solid at room temperature, such

as butter and/or margarine, mixed with oils of vegetable origin, which has a suitable consistency to be packaged in tubs or deformable tubes from which it can be squeezed at the time of use has been obtained.

DETAILED DESCRIPTION OF THE INVENTION Therefore the invention relates to, according to one of its aspects, a composition comprising at least an edible fat solid at room temperature mixed with at least an edible oil of vegetable origin, packaged in reclosable containers such as deformable compressible tubes, or in sticks or tubs.

The term"deformable tubes"indicates, according to the present invention, any container for food products in the form of a reclosable tube.

The expression"an edible fat solid at room temperature"indicates, according to the present invention, an edible fat of animal or vegetable origin, such as butter, butter with low cholesterol content or entirely cholesterol free, peanut butter, margarine or their mixtures.

According to a preferred aspect of the invention, the composition is advantageously contained in deformable compressible tubes or in sticks.

According to a preferred aspect of the invention, the edible fat solid at room temperature, hereafter only"solid fat", is cow's butter, or cow's butter with a low cholesterol content or entirely cholesterol free.

The term"edible oil of vegetable origin", hereafter only"oil", indicates, according to the present invention, an edible oil deriving from fruits and/or seeds, such as extra virgin olive oil, virgin olive oil, olive oil, olive residue and olive oil, peanut oil, soya bean oil, corn or sunflower seed oil, their mixtures or rice oil. Other types of oil may also be used, provided they are suitable for use as food products.

The solid fat and the oil may be present in the composition in variable percentage ratios, varying from 90: 10 to 20: 80, preferably from 85 : 10 to 25: 75, advantageously from 60: 40 to 40: 60. These ratios will for example be selected according to necessities, the consistency desired or the type of gastronomical use for which the composition is intended. Unless otherwise indicated, the ratios of the components of the mixture are expressed in weight.

It is thus possible to envisage compositions containing solid fat and oil in ratios

ranging from 20: 80 to 40: 60 respectively, for example for uses more strictly intended for cooking or, on the other hand, ranging from 70: 30 to 80 : 20 when the composition is intended to be used raw, for example for spreading on bread, canapés and similar.

According to a preferred aspect, the ratio in weight of solid fat to oil is about 50: 50.

Advantageously, the composition comprises cow's butter and an olive oil in a ratio in weight of about 50: 50, where the olive oil is selected in the group comprising extra virgin olive oil, virgin olive oil and olive oil.

If desired, agents and substances useful and beneficial for the organism, as a rule for the human organism, such as those components which transform the product into a"functional food", may be added to the composition described in the invention.

"Functional food"is intended, according to the present invention, as a food to which components capable of enhancing some functions of the organism have been added.

The present invention thus relates, according to another of its aspects, to a composition comprising at least an edible fat solid at room temperature mixed with at least an edible oil of vegetable origin, with the addition of probiotic agents.

According to a preferred aspect, the invention relates to a composition comprising the aforesaid edible fats and oils, in the preferred and advantageous ratios indicated above, to which probiotic agents have been added.

According to an advantageous aspect, the invention relates to a composition comprising at least an edible fat solid at room temperature mixed with at least an edible oil of vegetable origin, to which probiotic agents have been added and which is contained in reclosable containers such as deformable compressible tubes, or in sticks or tubs.

According to the present invention, the term"probiotic"refers to selected live microorganisms which benefit the health of the host organism when consumed in suitable quantities.

Probiotic microorganisms (hereafter simply"probiotics") are therefore microorganisms which prove to be capable of exerting beneficial functions for humans when consumed in adequate numbers and for an adequate period of time.

To produce the invention any probiotic may be used. According to a preferred aspect probiotic bacteria are used, advantageously bacteria of the genus Lactobacillus and/or Bifidobacterium. According to a particularly preferred aspect, the composition comprises the species belonging to the aggregate Lactobacillus acidophilus (Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus crispatus, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus johnsonii), the species belonging to the aggregate Lactobacillus casei (Lactobacillus casei subsp. casei, Lactobacillus casei subsp. paracasei, Lactobacillus casei subsp. rhamnosus) the species Lactobacillus reuteri, Lactobacillus salivarius, Lactobacillus plantarum and Lactobacillus delbrueckii subsp. bulgaricus and/or the species Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium infantis and Bifidobacterium adolescentis.

Probiotics in quantities at least sufficient to obtain the desired beneficial effect and in any case to satisfy the regulations on the subject of"probiotics"may be added to the composition of the invention.

In addition or alternatively to probiotics, the composition of the invention may also contain prebiotic agents, where the term"prebiotic agents"is intended as molecules capable of enhancing the development of intestinal bacterial groups useful for humans.

In the event that there are both probiotic microorganisms and prebiotic agents in the composition of the invention, this composition comes under the definition of "symbiotic"food product.

It is evident to those skilled in the art that in order to make full use of the beneficial properties of the composition of the invention when probiotic microorganisms are added to it, it is advisable to eat said composition raw, as cooking would inevitably cause the death of the beneficial microorganisms.

Alternatively or in addition to the beneficial additives described above, the composition of the invention may also comprise vitamins, mineral salts and other useful substances for the organism.

The composition of the invention may also be aromatized with different herbs and spices.

For example, compositions of the invention, as defined above may be prepared also containing one or more aromatized ingredients used in the kitchen, such as sage, rosemary, basil, thyme, parsley, marjoram, garlic, chilli, truffle, onion, shallot, ginger, cumin, salt, pepper, mustard, anchovies, rocket, etc. just as any other aromatic ingredient, seeds, herbs or also finely chopped pork derivatives such as bacon, lard, ham, etc..

The composition may also be enriched with cream or other derivates of milk, such as mascarpone or ricotta cheese.

In this way it is possible to obtain compositions that contain products present on the market seasonally or occasionally or yet again difficult to find, the freshness of which is guaranteed by the composition of the invention.

It is easily understood how the invention, when desired, makes it possible to use lower quantities of condiments with a high cholesterol content. In fact, it is sufficient to use a composition of the invention based on butter and oil in a ratio of about 50: 50 to obtain a condiment with a consistency similar to butter, which may be employed for the same gastronomic uses, but which has a lower contribution of cholesterol with a higher contribution of fats of vegetable origin which thus have greater dietetic properties and are healthier.

The composition of the invention has a consistency that allows it to be packaged in deformable compressible tubes or in sticks for use with food products.

In this way, practical to utilize, ready-to-use packages are obtained, which obviate the drawbacks of the known packagings indicated above and guarantee adequate protection from external agents and contaminants, while maintaining the organoleptic properties of the product intact for lengthy periods.

According to the invention tubes with sealed nozzles may be used as deformable tubes. Examples of these nozzles are for example screw-on caps or caps that close under pressure and remain attached to the tube even when open. These tubes may be composed of various materials suitable for packaging food products such as aluminium, iron, metal alloys, plastic materials, such as polymers, and may have various sizes and shapes. There is a vast range of tubes and caps for food products available on the market.

The opportunity of making use of a vast range of deformable tubes, hence containing variable quantities of product, for example ranging from a few grams to a kilogram or more, makes it possible to provide products easily adaptable to the needs of the consumer in terms of quality and quantity.

It is possible for example to provide individual portion packages or packages containing 10-50 grams of product, in particular for the aromatized products described above, such as for breakfast, an appetizer or a snack, or packages from 100 to 500 grams for normal use in the kitchen or yet again of 1 or more kilograms for collective uses, for example in canteens, restaurants, etc..

To make these tubes easier to use they may be in the shape of a stick or marked externally with notches or signs which indicate the quantity of product squeezed in relation to the total quantity, in order to facilitate any dosing of the product without having to use scales. Purely as an example, a tube containing 500 grams may be provided with notches to indicate each 100 grams of product squeezed and smaller marks between said notches to indicate 50 grams of product.

It is apparent from the above that the composition in deformable tubes forming the subject of the invention is extremely convenient and practical, as the content can be squeezed out of the tube even immediately after removing it from the refrigerator.

In fact, in order to be used, it is sufficient to squeeze the required quantity of product to utilize it, for example, directly in a pan or on the foods to be cooked or spread on an edible base such as bread, crackers or similar, or mixed with other ingredients to prepare mixes, cakes or similar.

Alternatively, the composition may be packaged in tubs for food products.

METHOD OF PREPARATION AND PACKAGING Preparation of a base composition The solid fat is taken from the solid state to the liquid state by heating while mixing slowly, taking care not to exceed about 37°C. For mixing to be performed correctly, it is important that the temperature of the solid fat does not exceed 37°C. The required quantity of oils are then added, continuing to mix slowly. After a few minutes the two components are perfectly blended and, still in liquid state, are poured into deformable tubes. The tubes are sealed according to known techniques

and cooled rapidly to a temperature ranging from +4 to +6°C.

Preparation of an aromatized composition The desired quantity of aromatizing agent is added to the base composition before packaging, mixing slowly. After a few minutes the composition is treated as specified above for the base composition.

STORAGE The packaged composition according to the invention is preferably stored in the refrigerator at conventional temperatures (for example from +4 to +6°C).

Long term stability tests were performed for a base composition constituted of cow's butter and extra virgin olive oil in a ratio of 50: 50, keeping the tubes in the refrigerator at 4-6°C and performing tests to observe the physical structure of the composition and organoleptic properties every 5 days for 90 days after preparation and packaging. The results showed that the composition does not separate into different phases but remains well emulsified and also maintains, for the entire period tested, identical characteristics of taste and aroma.

Stability tests at 28-30°C for up to 10 days and at 45°C for 24 hours respectively were performed on samples of the compositions. At the end of the pre-established period the compositions were returned to the temperature of 4-6°C. In this way it was verified that in both cases the compositions recovered the characteristics of consistency and fluidity they had prior to heating, without any change in the organoleptic properties.

These tests are particularly significant for the stability of the product as they simulate the different conditions the composition may be subjected to after being purchased by the consumer. The tests show that the composition is not modified by changes in temperature of up to 45°C and maintains all its essential characteristics.

The preparation of compositions to which probiotics and/or prebiotics have been added occurs simply by adding the microorganisms and/or prebiotic agents desired to the base composition prepared as described above, taking care not to raise the temperature excessively so as to avoid damaging any probiotic microorganisms present.