BRPI1003349A2 - natural mayonnaise and its manufacturing procedure - Google Patents

Abstract

NATURAL MAYONESIS AND THEIR MANUFACTURING PROCEDURE. This patent relates to natural mayonnaise and its manufacturing procedure, obtained from the following components: soybean oil, egg powder, water, EDTA (ethylenediaminetetraacetic acid), potassium sorbate, white vinegar, mustard spice , refined salt and crystal sugar. The present natural mayonnaise enables the consumer to ingest a natural, healthy product with sensory properties suitable and pleasing to human consumption (as opposed to the technique), as well as being nutritious, through an easily performed manufacturing procedure in a mixture of qualitative components. listed above. Thus, by offering the body of the individual the vitamins, minerals and other nutrients it needs to stay healthy without the use of chemical additives that cause harmful effects on the body, this natural mayonnaise helps in immunization against certain diseases, as well as alleviate problems related to the body's natural resistance.

Description

"NATURAL MAYONESIS AND THEIR MANUFACTURING PROCEDURE"

This patent refers to a natural mayonnaise and its manufacturing procedure which aims to provide the consumer with a very tasty taste and consequent well-being soon after ingestion. This natural mayonnaise is a very nutritious food that offers the body of the individual some of the vitamins, minerals and other nutrients that contribute to the need to stay healthy, providing benefits to the health of people by helping to reduce the risks of numerous diseases. , through an easy manufacturing procedure for later consumption.

Currently, as found in the state of the art, mayonnaise on the market are generally comprised of formulations that require the presence of the following components: milk; acidulants; antioxidants; flavoring agents; stabilizers; sweeteners; preservatives; artificial dyes; antiumectants; phosphoric and lactic acid; lemon juice; gluten; etc.

The problem with mayonnaise on the market is that they have chemical additives in their composition, which are substances intentionally added for the purpose of preserving, enhancing or modifying their properties, as long as they do not impair their nutritional value. Although additives are added in minimal quantities, the possibility of their continued consumption over extended periods gives the additives a potential risk to the health of those who consume them. The main types of additives are: acidulants (give acid taste to foods); antioxidants (prevent food from spoiling); flavorings (give or enhance the aroma and taste of foods to make them more appetizing); stabilizers (produce "alloy" between ingredients and improve the texture of the product); sweeteners (sugar substitutes); preservatives (make it impossible for foods to spoil or delay such a process, extending their shelf lives); artificial colors (make foods more attractive); and antiumectants (which have the function of preventing food from the effects of moisture).

The existence of such additives in mayonnaise may in the long run cause many problems to the health of those who consume them (harmful effects on the body), such as: favoring urinary infections; decreased body immunity (resistance); allergies; degeneration of the mucous membranes of the stomach and intestine; infections; kidney problem; possible gastritis due to high acidity; etc. Artificial dyes are the most commonly used due to their brighter colors and cheaper yield, however, can cause health damage, especially allergies (asthma, skin irritation, rhinitis, etc.) and, in the long run, the onset of cancer. With regard to artificial sweeteners (sugar substitutes), their power to generate cancer has already been proven by the use of saccharin and cyclamate, and aspartame is also widely criticized, as it becomes methanol, an alcohol in the body. extremely toxic that causes damage to the nervous system.

Said chemical additives are used in mayonnaise for: preventing the development of spoilage microorganisms; inhibition of the action of natural enzymes; control of the occurrence of complex chemical reactions that compromise the organoleptic qualities of the food (aroma, color, taste, consistency, turbidity stability, nutritional values, etc.); and preventing the deterioration of the quality of mayonnaise by the action of bacteria, yeast, yeast and other harmful agents.

Along with the aforementioned problems of the technique, another drawback that has a direct influence on people's health is the fact that many current mayonnaise contain high calories, fat and cholesterol, which ends up many consumers who do not intend to consume them, generating the risk of losing market competitiveness. Mayonnaise that is made from milk ends up having a higher cholesterol content, harming the health of the consumer, and mayonnaise that have phosphoric acid in their compositions are generally not very well accepted as it reduces the absorption of calcium by the body.

The problem with today's gluten-free mayonnaise is that it can cause many complications when consumed. Gluten is a substance that adheres to the intestinal walls and over time causes digestive tract saturation, increased fat in the abdomen, joint pain, skin allergies and depression. People allergic to the effects of gluten often act more radically and undergo colon therapy, which is a large bowel cleansing procedure. When consumed in excess, gluten retains more and more toxins in the body, promoting dysbiosis, which is the change in normal flora, with fermentation and fluid retention. It should be considered that there are still people who have a genetic intolerance to gluten, the celiac, cases that are difficult to diagnose.

In order to remedy such drawbacks, the present invention patent has been developed for a natural mayonnaise and its manufacturing procedure which enables the consumer to ingest a natural and healthy product which, besides having adequate and pleasant sensory properties for human consumption, It is also very nutritious and important for maintaining the health of the people who consume it, helping to improve the body's natural resistance and preventing many diseases from developing.

As a result of the invention, there is also an incentive to consume natural products containing various vitamins, minerals and other nutrients, avoiding the risks and undesirable effects arising from the ingestion of chemical additives. Expenditure for the consumption of this natural mayonnaise is relatively low when one considers the benefits that mayonnaise brings to people's health, especially for those who do not have the habit of eating more natural foods, since medical treatment A possible disease of nutritional origin (which could be prevented by the consumption of this mayonnaise) is much more expensive, not to mention the possible side effects.

Said natural mayonnaise has in its constitution mineral salts, vitamins and other nutrients, which together are part of the food mixture of such mayonnaise, which has a chemical formulation based on egg powder, vinegar (without alcohol), mustard, salt. , sugar, EDTA (ethylenediaminetetraacetic acid), potassium sorbate, water and oil, all contribute to the excellent functioning (maintenance) of the body of the person who has a habit of regularly consuming this mayonnaise.

The present patent for a natural mayonnaise and its manufacturing procedure has the following advantages:

- Food with high differentiation from other existing ones, generating greater reliability and consumer satisfaction, meeting their requirements in relation to food quality and providing greater safety for its proper consumption;

- No use of chemical additives which cause harmful effects to

body;

- Does not provide an intense acid taste, common to products currently available;

- relatively low caloric content;

- Gluten-free;

- relatively low cholesterol content;

- Contains no trans fat;

- Relatively low total fat content.

Consumption of this natural mayonnaise may be part of a balanced diet (healthy eating) as fats play an important role in the transport and absorption of some vitamins essential for the proper functioning of the body. Unsaturated fats, also present in mayonnaise, are good for the body because they contain the essential fats, omega 3 and 6, indispensable in food, and which the human body does not produce. Said mayonnaise has small amounts of saturated fat, and is free of trans fat, which is harmful to the body as it raises bad cholesterol (LDL) levels and lowers good cholesterol (HDL) levels. It is noted that this mayonnaise has natural ingredients and is a source of good and essential fats for the body, derived from vegetable oil (soybean oil), since vegetable oil is a fat obtained from plants, predominantly from seeds, and soybean oil is a type of vegetable oil that is extracted from soybean seed and is used as a food source.

The present natural mayonnaise itself is the mixture of the related qualitative components (ingredients), under the quantitative conditions also determined, as described below in the formulation:

- Soybean oil - 85.25%;

-Egg powder-2.21%;

-Water 6.46%;

- EDTA (ethylenediaminetetraacetic acid) - 0,01%; - Potassium sorbate - 0,13%;

- White vinegar -1.97%;

- Mustard Spice - 2.26%;

- Refined salt - 0.73%;

- Crystal sugar - 0.98%.

In fact, the new natural mayonnaise is based on a manufacturing procedure whose technology is simple to perform, without the need for more elaborate equipment or devices, through a chemical reaction from the mixture of the qualitative components listed above under the quantitative conditions. determined; as specified:

The procedure for the manufacture of natural mayonnaise consists of a preparation in three stages:

- First phase: egg powder, crystal sugar and refined salt;

- Second phase: white vinegar, mustard spice, EDTA (ethylenediaminetetraacetic acid), water and potassium sorbate;

- Third phase: soybean oil, joining with all other phases

cited.

During the process of making natural mayonnaise, mix the aqueous phase (white vinegar, mustard spice, ethylenediaminetetraacetic acid, water and potassium sorbate) and the egg powder in the machine, add the oil and let it beat. these components for two minutes until a homogeneous mixture is formed at this total beat time of two minutes. It is noted that the temperature of said aqueous phase should be 38 ° C, the temperature of soybean oil should also be 38 ° C, and the ready-made natural mayonnaise should be at the temperature of 13,30C. The product is packaged in 100% polyethylene plastic bag

of 28 cm, height of 42 cm, and thickness of 0,0015, with net weight of 3 kg. Each box contains four 3kg units, with a total net weight of 12kg, one carton with a bottom and lid, labeled "natural mayonnaise" stamped on the lid, and each box measures 35 cm wide, 43 cm in length and 12 cm in height. For the best conservation of natural mayonnaise, the product should be kept closed in a cool, dark place at room temperature up to 30 ° C. When the package is opened, it should not be frozen, but the natural mayonnaise should be placed in a lid and sanitized plastic container, properly labeled for ten days.

As for the shelf-life, the unopened package lasts for three months and, when opened, the natural mayonnaise should be kept in the refrigerator in a jar with a lid for ten days, with a 61 χ 70 label attached to the carton, and such vacuum packaged mayonnaise.

It is concluded that all the rationality and creativity employed in the development of this natural mayonnaise makes the consumer to eat the same healthy, preventing certain diseases, providing a lot of health to people, because, besides having a pleasant taste , this mayonnaise encourages a healthier lifestyle.

Claims (4)

1. "NATURAL MAYONESIS AND THEIR MANUFACTURING PROCEDURE", characterized in that it is obtained from egg powder, vinegar (without alcohol), mustard, salt, sugar, EDTA (ethylenediaminetetraacetic acid), potassium sorbate, water and oil. "Natural mayonnaise" according to claim 1, characterized in that it has qualitative and quantitative mayonnaise as described below: -soya oil-85.25%; -Egg powder-2.21. -Water 6.46%; - EDTA (ethylenediaminetetraacetic acid) - 0,01%; - Potassium sorbate - 0,13%; - White vinegar - 1.97%; - Mustard Spice - 2.26%; - Refined salt - 0.73%; - Crystal sugar - 0.98%. 3. "NATURAL MAYONESIS MANUFACTURING PROCEDURE" according to claims 1 and 2, characterized in that it has a mayonnaise based on a manufacturing procedure whose technology is simple to perform, without the need for more elaborate equipment or devices, given that be based on a chemical reaction from the mixture of the qualitative components listed above under the quantitative conditions. 4. "NATURAL MAYONESIS MANUFACTURING PROCEDURE" according to Claim 3, characterized in that the natural mayonnaise manufacturing procedure consists of a three-stage preparation, with the first phase having egg powder, crystal sugar and refined salt, the second phase having white vinegar, mustard seasoning, ethylenediaminetetraacetic acid, water and potassium sorbate, and the third phase with soybean oil which is mixed with all the other phases mentioned. During the process of making natural mayonnaise, mix the aqueous phase (white vinegar, mustard condiment, ethylenediaminetetraacetic acid, water and potassium sorbate) and the egg powder in the machine, add the oil and leave beat these components for two minutes until a homogeneous mixture is formed at that total beat time of two minutes, noting that the temperature of said aqueous phase should be 38 ° C, Soybean oil should also be at 38 ° C, and ready-made mayonnaise should be at a temperature of 13.3 ° C, with natural mayonnaise packaged in a 100% polyethylene plastic bag, 28 cm wide, 42 cm high. cm, and a thickness of 0.0015, with a net weight of 3 kg, with each box filled with four 3 kg units (packages), with a total net weight of 12 kg, one carton with a bottom and lid, with the "mayonnaise natural" stamped on the lid, and each box measuring 35 cm wide, 43 cm long and 12 cm high, so that for better conservation of natural mayonnaise, keep it closed in a cool and protected from light, at an ambient temperature of up to 30 ° C, since when the package is opened it should not be frozen, but the natural mayonnaise should be placed in a properly labeled, sanitized plastic container for 10 days and As for the shelf-life, the unopened packaging lasts for three months, but when The natural mayonnaise must be stored in the lid pot refrigerator for ten days, with a 61 χ 70 label attached to the carton, and such mayonnaise be vacuum packed.