Note: Descriptions are shown in the official language in which they were submitted.
1 337854
CULINARY ~IIXES FOR PRODUCTS PREPARED
FROM BATTERS AND DOUGHS WITH FISH OILS
STABILIZED WITH FRUCTOSE
BACKGR~UND OF TXE INVE~TION
1. Technical Field
The present invention relates to food products.
More particularly, the present invention relates to
culinary mixes and to baked goods containing fish
oils characterized by better flavor and enhanced
stability.
2. Background Art
A great deal of attention has been paid
recently to the various health benefits apparently
associated with consumption of fish rich in fish oil.
Health benefits appear to be related to the presence
of high levels of the n-3 family of polyunsaturated
fatty acids. Oils containing such materials, such
as fish oils, are referred to as "omega-3" oils and
desirably contain high levels of n-3 fatty acids,
especially eicosapentaenoic acid ("EPA") and
docosahexaenoic acid ("DHA"). Such fatty acids are
called "omega-3" since the first double bond occurs
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in the third carbon bond counting from the end or
omega position of the fatty acid.
Notwithstanding the present interest in
the health benefits of fish oil consumption,
nonhydrogenated fish oil generally to date has not
been widely used per se or as an ingredient in processed
food products for use by humans due to notorious and
severe problems in odor and flavor. However, gelatin
capsules containing fish oil are available. Additionally,
salmon oil has been added to canned salmon. Also,
certain canned meat products have been marketed in
Japan which have had refined fish oil added as a
fortifier.
Hydrogenated fish oils are much more stable
due to the decrease in the degree of polyunsaturation
and are widely used in Europe for margarine. Hydrogenated
fish oils have also been used in Scandinavian countries
in other consumer products, e.g., finished cake.
(See also U.S. Patent Nos. 3,168,405, 3,268,337,
3,366,487) and margarine (see "Use of Fish Oils in
Margarine and Shortening," Chapter 18, Fish Oils,
Avi Publishing Co., Inc. 1968). Hydrogenation is
also effective in reducing odor and flavor after
deodorization. However, hydrogenation by decreasing
polyunsaturation including the n-3 fatty acid component
correspondingly decreases the health value of fish
oil. Accordingly, it would be desirable to realize
food products containing such nonhydrogenated fish
oils, but the instability of the fish oil to date
has prevented the development of such food products.
The principal approach taken in the art
to utilize nonhydrogenated fish oil in processed foods
generally has been to employ fish oils of enhanced
stability. Two broad approaches have been taken in
3S the art to realize nonhydrogenated fish oils of enhanced
stability. The first approach involves giving attention
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to the processing of the oil to achieve a cleaner,
finished oil product. Particular attention has been
given to the deodorization step in order to realize
cleaner finished fish oil products.
In the second approach, the art has attempted
to find adjuvants which can be added to finished fish
oil to provide desired additional stability. For
example, while the phenomenon of fish oil degradation
is not completely understood, it is known, however,
that oxidative rancidification is a contributing factor.
Addition of known antioxidants, singly as well as
commercial mixtures, some allegedly synergistic, does
result in some increase in stability. However, the
instability of nonhydrogenated fish oils is so great,
that even addition of such materials at maximum legally
permitted levels provide only modest increases in
stability.
Given the severe difficulties in realizing
a suitable fish oil ingredient, it is understandable
that comparatively little developmental effort has
been made to formulate processed food products containing
fish oil.
The prior art also includes U.S. Patent
No. 4,357,362 (issued Nov. 2, 1982 to David Barker).
This patent discloses a pet food composition including
fish material of reduced fishy odor by subjecting
the composition in a sealed container, to sterilizing
heat in the presence of a reducing agent. However,
several disadvantages or limitations exist with this
approach. First, the primary advantage is a fish
odor reduction which is not necessarily directly related
to the problems of fish oil flavor degradation. Second,
a severe heat treatment in a sealed container is required
in order to achieve the reduction in odor. It is
3~ undesirable for many foods to be subjected to such
severe heat treatment. Third, fish flesh or fish
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proteinaceous material is known to have a material
effect on stability. However, most food products
cannot contain fish flesh as a practical matter, e.g.,
mayonnaise, yet could beneficially include fish oil
were oil stability nonetheless obtained. Also, the
product is less susceptible to oxidative rancidity
since it is sealed. Finally, a wide variety of organic
and inorganic reducing agents are taught as useful
although reducing sugars are preferred.
Still another problem exists with the
utilization of fish oil in baked goods which is peculiar
to their method of preparation. Baked goods, of course,
are prepared from batters by a baking step, typically
as short as 6 minutes for cupcakes or muffins to as
long as 40 minutes for larger layer cakes in a baking
oven at 300 F to 400 F. Exposure of nonhydrogenated
fish oil to oxygen in the presence of moisture at
these elevated temperature conditions would quickly
cause development in clean fish oils of a strong and
unpalatable fishy flavor. Conventional layer cakes
with added, very clean, antioxidant stabilized,
nonhydrogenated deodorized fish oils exit the oven
with an impalatable fish flavor.
Given the state of the art with regard to
fish oil stabilization, there is a continuing need
for the development of new and improved processed
food products containing fish oil of improved stability.
Accordingly, it is an object of the present
invention to provide food products containing
nonhydrogenated fish oils which nonetheless exhibit
improved stability against degradation in both flavor
and odor.
It is an object of the present invention
to provide culinary mixes for baked goods containing
3~ nonhydrogenated fish oil.
It is another object of the present invention
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to provide food products of enhanced stability which
do not require heat sterilization.
Another object of the present invention
is to provide food products containing fish oil which
do not require fish meat.
Still another object of the present invention
is to provide food products containing fish oil of
enhanced stability against flavor degradation.
Another important object is to provide food
products with water which contain fish oil yet nonetheless
exhibit increased stability.
It has been surprisingly discovered that
the above objectives can be realized and superior
culinary mixes for baked goods and baked goods containing
fish oils can be prepared by incorporation of modest
amounts of fructose. Surprisingly, fructose alone
among sugars and other materials appears to be
unexpectedly superior in providing the desired
stabilization benefits.
SUMM~RY OF THE INVENTION
The present invention relates to culinary
mixes for products prepared from batters and doughs
containing fish oils of enhanced stability and to
the baked goods themselves. In addition to common
culinary mix ingredients of flour, shortening and
leavening, the present compositions further essentially
comprise finished deodorized, nonhydrogenated fish
oils stabilized with minor amounts of fructose. The
fish oiis also essentially include the maximum permitted
levels of TBHQ and also contain tocopherol. The present
invention further provides finished baked goods containing
fish oil.
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Accordingly, in one aspect, the present invention
relates to a two part culinary mix comprising:
1. a first portion separately packaged and
comprising a dry mix blend containing a
farinaceous material, shortening and
leavening and a fructose component in the
amount of about 0.1% to 30% by weight of said
culinary mix, and
2. a second portion separately packaged and
hermetically sealed containing a
nonhydrogenated refined, deoderized fish oil
in the amount of about 0.1% to 18% by weight
of said culinary mix, said fish oil
containing,
a. about 100 to 300 ppm of an antioxidant
selected from the group consisting of
tertiary butyl hydroquinone, butylated
hydroxyanisole, butylated hydroxytoluene
and mixtures thereof,
b. about 1 to 2000 ppm of tocopherol.
In a further aspect, the present invention relates
to a batter for a baked good comprising water and a culinary
mix including a farinaceous material, shortening and
leavening, additionally comprising,
1. about 0.1% to 18% by weight of the culinary
mix being a nonhydrogenated refined,
deodorized fish oil said fish oil containing,
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a. about 100 to 300 ppm of an antioxidant
selected from the group consisting of
tertiary butyl hydroquinone, butylated
hydroxyanisole, butylated hydroxytoluene
and mixtures thereof,
b. about 1 to 2000 ppm of tocopherol, and
2. about 0.1% to 30% by weight of the culinary
mix being fructose and wherein the weight
ratio of fructose to fish oil is at least
about 10:100.
DETAILED DESCRIPTION OF THE INVENTION
The present invention resides in culinary mixes
for products prepared from batters and doughs,
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especially baked goods and to the finished goods
themselves containing nonhydrogenated fish oil but
which are substantially free of fish flesh. Nonetheless,
the present finished goods are characterized by enhanced
oil stability by virtue of the incorporation of minor
amounts of fructose relative to similar compositions
but not containing the requisite fructose amounts.
In its method aspect, the present invention resides
in methods for fish oil fortification of finished
and baked goods.
Throughout the specification and claims,
percentages are by weight and temperatures in degrees
Fahrenheit, unless otherwise indicated.
The present invention resides in part in
the surprising discovery that otherwise conventional
finished farinaceous goods, especially baked goods,
and culinary mixes therefor can be prepared that include
modest levels of nonhydrogenated, refined, deodorized
and stabilized fish oil in partial substitution for
other conventional shortening components so long as
the goods also meet both of two conditions: first,
that the goods include fructose within specified levels;
and second, that the fish oil also essentially includes
the maximum permitted levels of selected antioxidants.
In another aspect, the present invention resides in
the discovery that a specific combination of antioxidants,
namely, TBHQ and tocopherol, provide unexpected
superiority when used in combination with fructose
for fish oil stabilization in farinaceous goods.
Among all antioxidants or combinations thereof, the
combination of TBHQ at its maximum permitted levels
plus tocopherol gives surprising fish oil stability
benefits compared to other antioxidants or combinations
thereof.
Culinary mixes for farinaceous goods to
be prepared from batters and doughs are, of course,
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well known and the skilled artisan will have no problem
selecting specific ingredients and their concentrations
formulated to prepare specific baked or finished goods
and flavors. Indeed, the art is replete with such
formulations. (See, for example, U.S. Patent
Nos. 3,708,309 issued Jan. 2, 1973 to Johnson et al.;
3,694,229 issued Sep. 26, 1972 to Norsby et al.; 3,366,487
issued Sep. 29, 1969 to Hatton et al. Culinary mixes
typically comprise flour or a farinaceous material,
(occasionally corn flour) as the base or principal
ingredient, plus shortening (with emulsifiers) and
chemical leavening. Typically, for most but not all
baked goods, the culinary mixes additionally essentially
comprise a nutritive carbo~ydrate sweetening agent(s)
which is typically sucrose and occasionally mixtures
of sucrose with other`sweeteners.
The term "baked goods" and the culinary
mixes therefor is meant to be broadly construed and
to include, for example, layer cakes, pound cakes,
brownies, muffins, cupcakes, cookies, coffee cakes,
bundt cakes and biscuits. Although not literally
a "baked good" since they are not baked, pancakes
and waffles are also meant to be included since they
are similar in formulation.
Exemplary culinary mix formulations are
given below.
Flour Sugar Shor'ening Leavening
Layer cakes
and cupcakes 41 45 6-12 1-2
Muffins 50 25 10-15 2-3
Cookies 20-30 40-50 15-25 .5-1.0
Biscuits 80 10-18 15-20 2-3.5
Brownies 25-30 25 13-14 .1-.2
Still another essential ingredient of the
instant, improved com~ositions is a refined, deodorized,
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nonhydrogenated, stabilized fish oil. The present
food products provide convenient vehicles for delivery
for consumption of fish oil to obtain the desirable
special nutritional advantages provided by fish oil.
The fish oil is used in partial substitution
for the conventional shortening ingredient. Desirably,
the fish oils comprise from about 0.1~ to 18%, preferably
about 4% to 12% of the culinary mixes. The finished
baked goods should comprise about 2% to 10% fish
oil, preferably about 4% to 8%. The modest differences
in the upper values for the fish oil concentrations
of the culinary mixes is due to the additional moisture
or added solids typically added to the culinary mixes
to form batters in baked goods preparation less the
minor moisture losses occa~ioned during baking.
Fish oils are staples of commerce and their
general processing is`well known (see, for example,
Fish Oils: Their Chemistry, Technology, Stability,
Nutritional Properties, and Uses, ed. by M. E. Stansby,
The Avi Publishing Company, Inc. 1967. Especially use~ul
for their therapeutic value herein are oils having a
total n-3 fatty acid content of greater than about
20% such as are derived from menhaden oil, herring,
capelin, anchovy, cod liver, salmon oil, sardine
oil and mixtures thereof. Especially prefered for
use herein is menhaden oil due to such supply
considerations as cost and availability as well as
its nutritional quality as being high in omega-3
fats. Recently, fish oil has been sold in gelatin
capsules as a good supplement. However, in the present
invention the fish oils are essentially also
conventionally processed, e.g., refined and deodorized,
t-o provide what is referred to in the art as a "finlshed"
oil. Unlike vegetable oils, however, fish oils typically
do not require degumming. Also, conventional
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1 337854
hydrogenation of the fish oil such as is done to
make the oil suitable for use for the preparation
of margarine-is to be strictly avoided.
The present fish oils must be stabilized,
i.e., will essentially include conventional oil
stabilizing or materials at their maximum permitted
levels (e.g., 200 ppm of total oil) such as antioxidants
selected from the group consisting of TB~Q, (tertiary
butyl hydroquinone) BHA (butylated hydroxyanisole)
or BHT (butylated hydroxytoluene). Not all food
approved antioxidants have been shown to be useful.
For example, the use of lecithin has actually been
shown to aggravate development of fishy flavors.
Even more preferred products further include 1 to
2000 ppm tocopherol in addition to the antioxidant(s).
Surprisingly, the combination of T~HQ and tocopherol
has unexpectedly been found to be superior to other
antioxidants generally considered to be equivalents
or substitutes. Thus, TB~Q is the antioxidant of
choice. Still mo,e preferred products include 10
to 100 ppm (based on total oil) of a chelating agent
desirably selected from the group consisting of citric
acid, phytic acid, ethylene diamine tetra acetate
and mixtures thereof. The food products can also
beneficially include about 0.1% to 3~ of the fish
oil of an oil soluble flavor masking agent based
upon the weight of fish oil.
Preferred flavor masking agents include
citrus oils, especially lemon oil.
Preferably, the fish oils useful herein
are "Process for Simultaneous ~eodorization and
Cholesterol Reduction of Fats and Oils" (Canadian
Patent Application Serial No. 549,905, filed Oct. 21,
1987 to Marschner et al). The process there disclosed
involves a process involving deaerating fish oil, mixing
the oil with steam, heating, flash vaporization, thin
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film stripping with counter current steam (all steps
being performed under vacuum). The finished fish
oil prepared according to this method is additionally
characterized both by reduced cholesterol (generally
at cholesterol levels of less than about 400 mg/g,
preferably less than about 250 mg/g) and enhanced
stability by enhanced initial quality.
It is essential that the present culinary
mixes and baked goods containing fish oil also contain
fructose in order to realize the oil stability advantages
discovered herein. Of course, fructose has been
taught as useful for addition to culinary mixes at
varying levels in substitution for conventional sucrose.
It is essential, however, that present food compositions
comprise fructose such that the weight ratio of fructose
to fish oil is at least about 5 to 30:100. Insufficient
fructose can result in rapid deterioration of quality
of the food product. As the oil degrades, the resultant
fishy flavor and aroma increases rendering the food
product increasingly unpalatable. ~xcessive fructose
levels can result in products characterized by
undesirable sweetness without obtaining proportional
increases in oil stability, if any. Better results
in terms of obtaining oil stabilization benefits
without excessive sweetness are obtained when the
food compositions contain fructose to oil in a ratio
of at least 10:100. Best results are obtained when
the food products contain fructose to oil in a ratio
of at least 20:100.
The fructose can be provided from both
relatively pure and less pure sources. r~hile pure
crystalline fructose of various types and sources
are commercially available, fructose in the form
of high fructose corn syrup is practical from both
a source availability and cost fructose corn syrup
functions not only to provide the essential fructose
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fish oil stabilizer, but also functions as a sweetener.
Less preferred but nonetheless useful herein are
- less pure sources of fructose, e.g., corn syrup,
honey, maple syrup solids, fruit juice solids and
the like.
Surprisingly, only fructose has been found
to provide the high stabilization benefits of the
present invention at the concentrations taught as
essential herein and no satisfactory explanation
can be set forward as to why fructose provides such
unexpected results. Other reducing agents, whether
organic or inorganic have not been found to provide
the combined advantages of fructose of stabilization
at relatively low levels and without cloying sweetness.
Glucose, a closely related sugar has been found to
exhibit some fish oil stabilization activity. However,
relative to fructose at the same levels, it is much
less effective. Xylose has also been found to have
some fish oil stabilization activity, but due to
its cost, commercial availability ~nd low benefit
activity level, is not a good subs.ltute for fructose.
In certain instances during development
of the present invention, sucrose has ostensibly
been shown to give some apparent fish oil stabilization
benefits. Upon analysis, however, it is speculated
that the appearance of benefits by sucrose derive
in fact from fructose resulting from spontaneous
hydrolysis or inversion of sucrose into glucose and
fructose. Thus, sucrose per se is not believed to
provide fish oil stabilization but, as surprisingly
ciscovered, only by fructose.
Other useful food products containing fish
oil and fructose are described in detail in our
co-pending application entitled Food Products Containing
Fish Oil Stabilized with Fructose (Canadian Patent
Application Serial No. 577,057, Filed Sep. 9, 1988).
.,;
A 11
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For many mixes it is accepted practice
for the consumer to add the required amount of eggs
to the mix in the course of batter preparation and
this practice can be followed with the mixes of the
invention. If desired, the inclusion of egg solids
in the mix is an allowable alternative. The function
and permissible variations in the remaining ingredients
are apparent to those skilled in the art. For example,
various amounts of ingredients such as flavors, colors,
dry milk solids, water binders, e.g., a hydrophilic
colloid such as carboxymethyl cellulose, salt and
the like can be added if desired.
The culinary mixes including the fructose
but excepting the fish oil are conventionally processed
and blended to form a free flowing dry mix. For
example, the mixes of this invention can be compounded
by blending the flour, sugar, fructose, and shortening
into a homogeneous premix in a ribbon blender, and
then passing this premix through a hammermill to
eliminate any lumps which may be formed. Any additional
ingredients, e.g., egg solids, milk solids, nuts
can then be added by mixing to form a free flowing
mix. The prepared dry mix can then be conventionally
pouched and/or packaged.
It is essential that, however, the fish
oil is separately packaged from the other dry mix
ingredients in a hermetically sealed, inert gas flushed,
opaque container. The two pouches are conveniently
placed together in a suitable container, e.g., cardboard
box.
The present mixes prepared as described
above are conveniently prepared into finished baked
goods by admixing with water, and/or milk, and other
optional ingredients, e.g., eggs, vegetable oil,
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to form a batter or dough, and baking or otherwise
heating, e.g., frying, grilling or microwave heating.
Useful doughs and batters have the following moisture
contents:
Moisture Content
Baked Good Useful Preferred
Biscuit 30-40% 35%
(American style)
Cake 35-45% 38%
Brownie 14-25% 18%
Cookie 9-14% 12%
The finished baked good is characterized as its leaves
the oven with a greatly less than expected development
of a fishy flavor.
lS In the consumer setting, it is contemplated
that consumption will quickly follow preparation.
The finished baked good can be allowed to stand prior
to consumption but will stale, i.e., develop a fishy
flavor, fairly quickly. After 24 hours at room
temperature, the fishy flavor will become pronounced.
The fishy flavor is not harmful, merely profoundly
unpalatable.
However, the finished baked goods can also
be frozen and stored for periods adequate for frozen
foods distribution. The frozen baked goods can be
thawed by the consumer in conventional manner. The
baked goods can also be refrigerated for modest
improvements in shelf life.
Without further elaboration, it is believed
that one skilled in the art can, using the preceding
description, utilize the present invention to its
fullest extent. The following preferred specific
embodiments are, therefore, to be construed as merely
illustrative and not limitative of the remainder
of the disclosure whatsoever. It will be appreciated
that other modifications of the present invention,
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within the skill of those in the food arts, can be
undertaken without departing from the spirit and
scope of this invention.
Example 1
A mix for an oatmeal cookie is prepared
having the following formulation:
Ingredient Weight %
Shortening 7.15
Fish oil 5.00
Brown sugar 8.40
High fructose corn syrup 5.00
Sucrose 7.20
Whole egg solids 8.60
Water 4.90
Vanilla 0.40
Quick oats 17.30
All purpose flour 20.00
Sodium bicarbonate 0.32
Raisins 15.00
Cinnamon 0.30
Salt 0 35
Nutmeg 0.10
Antioxidant blend 0.02
1 00 . 00%
1. Antioxidant blend consisting of 60%
tocopherol available from Henkel
Corporation under the trade mark
Covi-OX T70. 30% TBHQ mixture of
(32% glycerol monolea.e, 30% corn
oil, 20% TBHQ, 15% prophylene glycol
and 3~ citric acid) available from
Eastman Chemical Products Inc. under
the trade mark TENOX 20A. 10~
partially hydrogenated soybean oil
with BHA to help protect flavor
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1 337854
available from Durkee Industrial
Foods, under the trade mark
Durkex 100.
Baked goods of comparable organoleptic
attributes and fish oil stability are obtained when
the high fructose corn syrup is replaced with other
less pure fructose sources at equivalent fructose
levels including 42 D.E. corn syrup.
A culinary mix of the present invention
was prepared by blending in a dry mixer a blend of
the dry ingredients and shortening of the above
formulation. The culinary mix can comprise a first
packet comprising this dry blend plus a second packet
containing the fish oil.
The baked good was prepared by first forming
a wet blend of the dry mix, fish oil and wet ingredients
to form a thick batter and measuring out small quantities
on a baking sheet and baking for about 10 minutes
at 350 F. The resultant oatmeal cookies are
characterized by good flavor immediately after baking.
Example 2
A chocolate cake baked good of the present
invention was prepared according to the procedure
of Example 1 having the following formulation:
Ingredient Weight %
Sucrose, fine grina 15.90
All purpose flour 16.85
Sucrose, regular grind 2.91
Starch, waxy maize 1.54
Sodium bicarbonate 0.40
Salt 0.45
Mono calcium phosphate 0.25
Red dutched cocoa 3.38
Gu~, carboxylmethyl cellulose 0.11
Xantham gum 0.08
Shortening 5.08
~,
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Eggs 13.20
Water 20.36
Soybean oil 4.74
Fish oil 4.74
Fruxtose 10.00
Antioxidant blendl 0.01
100 . 00%
1. Antioxidant blend consisting of 60%
tocopherol available from Henkel
Corporation under the trade name
J Covi-OX T70. 30% TBHQ mixture of (32%
glycerol monoleate, 30% corn oil, 20%
TBHQ, 15% prophylene glycol and 3% citric
acid) available from Eastman Chemical
Products Inc. under the trade name
TENOX 20A. 10% partially hydrogenated
soybean oil with BHA to help protect
flavor available from Durkee Industrial
JFoods, under the trade name Durkex 100.
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