EP3809873A1 - Vegetable-based emulsified food formulation - Google Patents

Vegetable-based emulsified food formulation

Info

Publication number
EP3809873A1
EP3809873A1 EP19732373.6A EP19732373A EP3809873A1 EP 3809873 A1 EP3809873 A1 EP 3809873A1 EP 19732373 A EP19732373 A EP 19732373A EP 3809873 A1 EP3809873 A1 EP 3809873A1
Authority
EP
European Patent Office
Prior art keywords
food formulation
formulation according
vegetable
weight
seeds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP19732373.6A
Other languages
German (de)
French (fr)
Inventor
Elena BERGAMINI
Annalisa BACCHI
Claudia BERTI
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Barilla G e R Fratelli SpA
Original Assignee
Barilla G e R Fratelli SpA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Barilla G e R Fratelli SpA filed Critical Barilla G e R Fratelli SpA
Publication of EP3809873A1 publication Critical patent/EP3809873A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates mainly, although not exclusively, to the sector of the food industry.
  • the invention relates to a food formulation comprising vegetables in comminuted form, vegetable oil and a protein concentrate derived from oleaginous seeds and/or legume seeds.
  • the invention also relates to the use of this food formulation as a condiment for first courses or as a spreadable cream suitable as a topping or filling for bread and similar bakery products and/or as an accompaniment for dishes of various kinds.
  • Ready-to-use cooking sauces and spreadable sauces which can be stored at room temperature for a long period of time are foodstuffs which are now widely used both in English-speaking countries, where there is a more practical approach to the preparation of meals, and in so-called Mediterranean countries, where the time spent in a kitchen forms a greater part of the daily routine and is an essential feature of domestic social life.
  • These foodstuffs comprise in fact an aqueous phase and an oil phase which together form an emulsion and which during the course of the shelf life tend to separate from each other.
  • Egg yolk is in fact widely used in the food sector as an emulsifying ingredient for the physical stabilization of emulsions comprising oil and water.
  • emulsifying ingredient is not suitable for the preparation of some typical recipes in Italian cuisine, for example sauces based on finely cut vegetable ingredients such as pesto sauces, in particular pesto alla Genovese.
  • a pesto sauce is a food formulation in the form of an emulsion comprising water and oil which is ready for use and comprises a finely cut vegetable ingredient such as basil, rocket or tomatoes in pieces, more commonly fresh basil leaves, crushed garlic, pine nuts or almonds, salt and grated cheese, such as Policy-Reggiano and/or Pecorino, all blended with olive oil, typically extra-virgin olive oil.
  • the recipe can be varied according to regional or local variations.
  • Pesto alla Genovese is traditionally prepared in a marble mortar with a pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream and then basil leaves are added with salt and ground to obtain a creamy consistency. Then, a mix of Policy-Reggiano and Pecorino is added. At the end, extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), pesto can last in the refrigerator up to a week.
  • Pesto sauces are usually used as a condiment for first courses dishes such as pasta or gnocchi.
  • pesto sauces are not only appreciated for their unique fresh taste and color, given by the aforementioned fresh and genuine ingredients, but also by their typical texture, characterized by the presence of coarse-grained particles of the vegetables and of the nuts.
  • Fresh or long-term shelf-stable pesto sauce are industrially produced since decades.
  • due to final consumer needs, such as food intolerances and personal preferences several variations exist.
  • egg yolk as an emulsifying ingredient in such kind of industrially-produced sauce is common, but not recommended for consumers who suffer from hypercholesterolemia and/or consumers who follow a vegan diet.
  • the publication XP055552863 available on the online database GNPD, having the title“Trio Pesto”, discloses a pesto-like sauce which is storable in chilled-conditions and comprises vegetable ingredients as basil, tomatoes, peppers, sun dried tomatoes and green olives in a quantity higher than 66% by weight on the total weight of the sauce.
  • the sauce comprises hydrolyzed rapeseed protein, potato starch, maltodextrin and carboxymethylcellulose (E466) used as emulsifier and thickener.
  • E466 carboxymethylcellulose
  • such food formulation not only comprises milk and rennet, ingredients not recommended for consumers who suffer from hypercholesterolemia and/or consumers who follow a vegan diet, but also several preservatives (E260, E270 and E327).
  • sauces are usually subjected to high-energy processing homogenization.
  • RU 2524076 Cl discloses a mayonnaise sauce prepared by using ingredients among which vegetables and spices are listed. In order to replace egg yolk, flax flour is used. However, before packaging, the food mixture is homogenized.
  • RU 2527492 Cl discloses a concentrated tomato sauce comprising a small quantity of oil and vegetables, such as onions and carrots.
  • the tomato paste is pre-diluted in water and then brought to boil and then other ingredients are added together with vegetables, which are previously chopped and browned.
  • the mixture is cooked under vacuum and concentrated to achieve a solid content of at least 19.5%.
  • the thus- obtained mixture is then sterilized and sealed.
  • Such a tomato sauce comprises chickpeas flour and/or chickpeas protein isolate.
  • the publication XP055552865 available on the online database GNPD, having the title “Meatless B perfumese Style Tomato Sauce”, discloses a tomato sauce comprising tomato concentrate (26%) and tomatoes (19,4%).
  • Such food formulation comprises a small quantity of sunflower seed oil and soybean proteins.
  • soybean proteins are used in order to replace meat ingredients, typically present in Bolognese sauce, being present in the sauce as minced meat-like ingredient. Therefore, soy- proteins are not used as emulsifier.
  • the aforementioned food formulations are far from a pesto-like sauce, regarding not only their taste, but also their texture and palatability which is more similar to a“salsa al pomodoro” or a ketchup sauce rather than a pesto-like sauce.
  • the technical problem underlying the present invention is therefore that of providing a food formulation of the pesto type, which remains substantially physically stable during its shelf life and which is suitable for consumption by consumers who suffer from lactose intolerance or by consumers, either vegan or non-vegan, who prefer products with a "clean label", i.e. without additives, namely products which do not cause any concern regarding the healthy nature of the formulation - as it occurs for example in the case of chemically modified natural substances, such as modified starches - thereby overcoming the problems encountered in the prior art.
  • a food formulation in the form of a oil-in-water emulsion which is ready for use and can be stored at a temperature of 2°C to 30°C for a period of at least two weeks, comprising at least one vegetable in comminuted form, vegetable oil and at least one protein concentrate derived from oleaginous seeds and/or legume seeds, wherein said protein concentrate is present in a quantity comprised between 0.5% and 7.5% by weight of the total weight of said food formulation and said protein concentrate comprises from 30% to 100% by weight of protein.
  • protein concentrate is understood as meaning any mixture obtained from oleaginous seeds or legume seeds as starting material and having a quantity by weight of vegetable proteins in relation to the total weight of the concentrate which is higher than the quantity by weight of vegetable proteins in the starting material; the expression “protein concentrate” is also understood as meaning a so-called “protein isolate”. Said protein concentrate is suitable as emulsifier and dispersing agent in the emulsified food formulation according to the present invention.
  • the at least one vegetable is present in a quantity comprised between 28% and 55% by weight of the total weight of the present food formulation.
  • the food formulation provides for a high content of a vegetable ingredient in comminuted form, which is the main ingredient comprised in the aqueous phase of the emulsion.
  • said at least one vegetable is finely dispersed in the aqueous phase because of the presence of said protein concentrate.
  • the vegetable oil is comprised in the oil phase, which is finely dispersed in the aqueous phase comprising said vegetable ingredient in comminuted form.
  • the present food formulation is pasteurized and does not contain antimicrobial agents and/or preservatives.
  • the present food formulation does not comprise stabilizers or emulsifiers such as modified starch, carboxymethylcellulose, powdered milk or fractionated milk proteins.
  • the formulation of the present invention is pasteurized so that it may be stored under vacuum conditions or in a modified atmosphere at refrigerator temperature (2°- 6°C) for a period of up to 60 days.
  • the present formulation may be pasteurized and stored in a modified atmosphere, for example in sealed plastic trays.
  • the food formulation is pasteurized and stabilized so as to be suitable to be stored at room temperature for a period of at least 2 months, more preferably for a period of 6 to 24 months.
  • the present formulation can be stored at room temperature for 18 months.
  • the formulation may be stored for example in sealed packages, for example conventional closed glass jars with a metal cap having a safety capsule.
  • pasteurized and stabilized is understood as meaning that the food formulation subjected to a pasteurization process and has chemical and physical parameters, in particular pH and water activity, which are suitable for discouraging bacterial and mold growth.
  • the pH must be not greater than 5.0 and the water activity must be not greater than 0.95.
  • the food formulation according to the present invention has a pH of between 3.7 and 5, more preferably between 4 and 4.5.
  • the formulation according to the present invention is a food product which is ready for use and therefore does not require any mechanical processing or cooking operation before use.
  • the aforementioned formulation therefore comprises a dispersing oil phase and an aqueous phase dispersed therein, these together forming a stable emulsion during the whole shelf life of the food formulation.
  • said at least one vegetable in comminuted form is present in the food formulation according to the invention as vegetable pieces which are part of the aforementioned aqueous phase.
  • said at least one vegetable in comminuted form comprises portions of plants such as leaves, fruits, roots, bulbs, rhizomes, flowers, sprouts or stems which have undergone a process for reduction of the average size of the particles to an average particle size of between about 0.1 mm and 15 mm, more preferably between 0.2 mm and 10 mm, even more preferably between 0.2 mm and 3 mm.
  • said at least one vegetable in comminuted form comprises vegetable pieces having an average particle size of between about 0.1 mm and 15 mm, more preferably between 0.2 mm and 10 mm, even more preferably between 0.2 mm and 3 mm.
  • said at least one vegetable in comminuted form comprises vegetable pieces having an average particle size of between about 0.1 mm and 15 mm, preferably between 0.2 mm and 10 mm, more preferably between 0.3 mm and 3 mm
  • the present food formulation provides for high texture performance and, at the same time, improved characteristics as regards phase separation resistance and shelf-stability.
  • said at least one vegetable in comminuted form comprises vegetable pieces having an average particle size less than 0.1 mm, such consistency on the palate is less satisfying.
  • the smaller particle size of a vegetable ingredient dispersed in a dispersing oil phase does not guarantee the highest quality for the consumer in terms of palatability. Indeed, even if a homogenous and shelf-stable food composition is sought, while eating a condiment for first courses or a spreadable cream such as a pesto sauce, the consumer desires and expects to experience the consistency of vegetable particles typically present in this kind of a food products.
  • the food formulation according to the present invention has not been subjected to energy intensive treatments in order to reduce the average size dimensions of said at least vegetable ingredient in comminuted form and, in general, the particle size of the aqueous phase of the emulsion, such as high-energy homogenization treatments.
  • the formulation according to the present invention comprises a protein concentrate of the aforementioned type, which not only is able to emulsify the oil droplets in the water phase, comprising free water, water-soluble substances and vegetable particles dispersed in it, but in particular - as will be seen in greater detail below in the detailed description - is also able to effectively stabilize the formulation from the point of view of the texture of the overall emulsified fluid and viscosity of the latter.
  • the protein concentrate comprised in the formulation according to the present invention has provided to be particularly effective in stabilizing the structure of the product during its shelf life, especially during the handling and transportation operations which - as is known - have a negative impact on the stability of the product from this point of view.
  • the food formulation according to the present invention is highly viscous and has a fluid consistency which allows it to be spread, for example on bakery products such as sliced bread, and/or to be added to pasta, as a condiment.
  • the present food formulation perfectly adheres to and completely covers every single piece of a pasta product.
  • the food formulation according to the present invention has a rotational viscosity greater than 150 Pa*s, more preferably greater than 180 Pa » s.
  • these rotational viscosity values have been determined by means of an ANTON PAAR PHYSICA MRC 101 rheometer, with a parallel-plate configuration, using the measurement system PP50/S mm s/n 18752, at the constant temperature of 25°C.
  • the measurement is carried out directly on a jar containing the formulation according to the invention, subjecting the formulation, which has been thermostated at 25°C beforehand, to a rotational stress (with constant share rate) by means of a blade measurement system, which is rotated inside the jar at a predetermined and constant height.
  • the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the food formulation according to the present invention is obtained from seeds selected from the group consisting of rape, sunflower, lupine, hemp and any combination thereof.
  • rape is understood as meaning all the species and varieties of rape, also known as rapeseed or oilseed rape, including canola.
  • “Canola” is understood as meaning any cultivar of plant species belonging to the category Brassica (Brassica napus, Brassica rapa or Brassica juncea, for example) from the seeds of which it is possible to obtain an oil containing less than 2% of erucic acid and a solid part which contains less than 30 micromoles of one of the following: 3-butenyl glucosinolate, 4- pentenyl glucosinolate, 2-hydroxy-3-butenyl glucosinolate, 2-hydroxy-4- pentenyl glucosinolate or any mixture of the above per gram of air-dried and de-oiled solid (see definition of the Canola Council of Canada).
  • the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the food formulation according to the present invention is obtained from sunflower seeds.
  • the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the food formulation according to the present invention is obtained from rape seeds.
  • this protein concentrate derived from oleaginous seeds and/or legume seeds may be obtained from these seeds by means of conventional methods known to the average person skilled in the art.
  • this protein concentrate (or corresponding protein isolates and flours) may be obtained by means of the procedure described in the publication“Production of proteins and phenolic compounds enriched fractions from rapeseed and sunflower meals by dry fractionation processes” by O.zan al., Industrial Crops & Products, 1 18, 160- 172.
  • this protein concentrate may be obtained by means of the procedure described in the publication “Production of proteins and phenolic compounds enriched fractions from rapeseed and sunflower meals by dry fractionation processes” by O.zan et al., Industrial Crops & Products, 1 18, 160- 172, or by means of the procedure described in the publication“Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity - A practical and critical review” by M. Aider et al., Trends in Food Science and Technology, 22 (201 1), 21-39.
  • this protein concentrate When it is derived from lupine seeds, this protein concentrate may be obtained by means of the procedure described in US Patent US 6335044 B1 in the name of Wasche et al. (“Method for treating and processing lupine seeds containing alkaloid, oil and protein”) or by means of a procedure described in the US patent application published under number 2007/015461 1 in the name of Snowden et al. (“Method to produce protein-lupin based dairy substitutes”).
  • the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the composition according to the present invention is present in the latter in a quantity comprised between 0.5% and 6% by weight of the total weight of this composition, more preferably between 1% and 5% by weight, even more preferably between 2.5% and 3.5% by weight.
  • the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the composition according to the present invention comprises generally from 40% to 98% by weight of proteins, preferably from 50% to 95% by weight of proteins.
  • said at least one vegetable in comminuted form comprised in the formulation according to the present invention is selected from the group consisting of aromatic herb leaves, in particular basil, parsley, thyme, marjoram, oregano, rocket leaves, tomato fruits, peppers, potatoes, aubergines, zucchini and any combination thereof.
  • said at least one vegetable in comminuted form may be used fresh, pasteurized, dehydrated, frozen or first pasteurized and then dehydrated or frozen, more preferably said at least one vegetable in comminuted form is a fresh vegetable product.
  • said at least one vegetable in comminuted form comprised in the formulation according to the present invention consists of basil leaves, more preferably fresh basil leaves.
  • the expression "basil leaves” is understood as meaning leaves of plant specimens belonging to any variety of the species Ocinum basilicum, according to the Linneo classification. More preferably, said at least one vegetable in comminuted form comprised in the formulation according to the present invention consists of basil leaves of the cultivar "Basilico Genovese".
  • said at least one vegetable in comminuted form comprised in the formulation according to the present invention consists of basil leaves
  • said at least one vegetable can be present in a quantity comprised between 30% and 45% by weight of the total weight of the food formulation according to the invention.
  • the aforementioned vegetable oil is present in a quantity comprised between 30% and 60% by weight of the total weight of the food formulation according to the invention, preferably between 32% and 45% by weight, more preferably between 35% and 40% by weight.
  • the aforementioned vegetable oil comprises extra virgin olive oil. More preferably, said vegetable oil is a mixture of extra virgin olive oil and sunflower seed oil.
  • the food formulation according to the present invention may further comprise dried fruit, salt, sugar, glucose syrup, potato flakes, natural flavorings, an acidity regulator or a combination thereof.
  • said acidity regulator may be citric acid, lemon juice or lactic acid.
  • the food formulation according to the present invention has a pH of between 3.7 and 5, preferably between 4 and 4.5.
  • said pasteurization treatment is performed at a moderately high temperature and for a period of time sufficient to eliminate the microbiological load of the mixture without negatively affecting the organoleptic characteristics of each single ingredient used for the formulation thereof.
  • the temperature conditions and duration of the microbiological stabilization treatment are chosen so as to preserve to the maximum degree the particular organoleptic characteristics of said at least one vegetable in comminuted form, in particular when such vegetable consists of basil leaves.
  • the food formulation according to the present invention may have the following general recipe, in which the percentages are to be regarded as expressed by weight relative to the overall weight of the recipe:
  • the expression "dried fruit” is understood as meaning shell fruit, namely seeds and/or fruits without the husk and the pericarp, which are mature and have undergone drying and a reduction in the average size of the particles; among the various types of shell fruits available, in accordance with the present invention pine nuts, cashew nuts, peanuts, almonds, hazelnuts, walnuts, Brazil nuts or pistachio nuts are preferred.
  • the food formulation according to the present invention may further comprise garlic.
  • the food formulation according to the present invention is particularly suitable for use as a condiment for first courses, together with other ingredients or also on its own, owing to its pronounced organoleptic characteristics, which are entirely similar to those of conventional pesto sauces which have been freshly prepared, for example with a pestle and mortar, such as pesto alla Genovese.
  • the food formulation according to the present invention is also particularly suitable as a spreadable cream for use as a topping or filling for bread and similar bakery products and/or as an accompaniment for dishes of various kinds, for example starters or second courses.
  • the aforementioned technical problem is solved by the use of the aforementioned food formulation as a condiment for first courses or as a spreadable cream.
  • the aforementioned use of the ready-to-use food formulation according to the invention is particularly convenient during the whole shelf life of this product, without the need for further treatment such as mechanical processing or cooking.
  • Figure 1 is a histogram showing the values of the instability index calculated for a formulation in accordance with an embodiment according to the invention
  • Figure 2 is a histogram showing the viscosity values calculated for a formulation in accordance with an embodiment according to the invention
  • Figure 3 is a histogram showing the value of the parameter "a" of the color, calculated for a formulation in accordance with an embodiment of the invention.
  • Example 1 preparation of a basil pesto with a protein concentrate of sunflower seeds
  • a protein concentrate obtained from sunflower seeds with a percentage of vegetable proteins equal to 53% was used; the protein concentrate used also comprised fats, carbohydrates, fibers, mineral salts and water.
  • This protein concentrate was used for the preparation of a food formulation according to the present invention, in accordance with the recipe shown below:
  • the vegetable oil namely a mixture of sunflower seed oil and extra virgin olive oil was added, together with the basil leaves thus treated, to the pine nuts and to the protein concentrate of sunflower seeds inside a cutter-mixer with an integrated heating system consisting of a heating jacket, type Bimby ® TM31 [VORWERK] (Wuppertal, Germany).
  • the machine was set for use with a blade in blending mode.
  • the basil leaves and pine nuts were thus finely cut and at the same time mixed together with the vegetable oil by means of movement of the rotating blades of the machine for a duration of about 30 seconds at a speed of 10200 rpm.
  • the mixture thus obtained was kept stirred at a speed of 500 rpm and at the same time heated to a temperature of 100°C, after which it was kept stirred at the same speed and at the same temperature for 8 minutes.
  • the formulation thus obtained had the appearance of a viscous fluid with a creamy texture.
  • the mixture had overall a non-transparent dark-green color with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and pine nuts.
  • the food formulation thus obtained had a pleasant, slightly salty taste, characterized by an intense flavor of basil, along with a slightly bitterness - sometimes slightly spiciness - typically associated with extra virgin olive oil.
  • Example 3 For comparative purposes, as will be illustrated below in connection with Example 3, a basil pesto sauce not according to the invention was prepared.
  • the food formulation not according to the present invention was prepared using the same method described for Example 1 , except that modified corn starch, in particular chemically modified starch obtained from waxy corn, was used instead of the protein concentrate of sunflower seeds.
  • the food formulation not according to the invention was prepared using the recipe shown below:
  • Vegetable oil (sunflower seed oil and
  • the resultant mixture had the appearance of a viscous fluid with a creamy texture.
  • the mixture had overall a non-transparent fairly dark-green color with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and pine nuts.
  • Example 1 For the purposes of a complete characterization of the product, the food formulation according to the invention obtained in Example 1 was compared with the formulation obtained in Example 2, based on a number of analytical parameters which are characteristic of the sector.
  • the parameters used are the instability index, rotational viscosity and color.
  • the instability index defined as an adimensional whole number ranging between 0 (stable) and 1 (completely unmixed product) was calculated using a LUMISizer 65x manufactured by the company Lum GmbH, based on the ISO 13318-2 method, resulting in distribution of the particle dimensions by means of centrifuging sedimentation in a liquid.
  • the instrument monitors the emulsion separation process, accelerated by the centrifugal action, measuring the variation in intensity of the light transmitted along the entire height of the sample inside the sample test tube.
  • the instability index was recorded at 9000 seconds, with a centrifuge speed of 4000 rpm, at room temperature.
  • the rotational viscosity (Pa » s) was determined using an ANTON PAAR PHYSICA MRC 101 rheometer, based on the methods described above.
  • the color (CIELAB color), defined as the combination of three adimensional numbers indicated by the letters a (green-red scale), b (yellow-blue scale) and L (luminosity), was determined using a Minolta colorimeter, model CR-400.
  • a food formulation of the pesto type complies with the quality standards when the values measured in connection with the aforementioned parameters are comprised within the following ranges:
  • Instability index less than or equal to 0.6;
  • Rotational viscosity (measured in a 5 cm diameter glass jar), greater than or equal to 180 Pa » s;
  • this shows a histogram illustrating the instability index values calculated for the formulation according to the invention obtained in Example 1 and for the formulation not according to the invention obtained in Example 2.
  • the instability index value calculated for the formulation according to the invention is almost identical to that recorded for a formulation of the same type not according to the invention; this value is substantially less than the threshold value of 0.6.
  • Figure 2 shows a histogram illustrating the viscosity values calculated for the formulation according to the invention obtained in Example 1 and for the formulation not according to the invention obtained in Example 2.
  • the viscosity value determined for the formulation according to the invention is markedly higher than that recorded for a formulation of the same type not according to the invention, thus accounting for the creamy texture noted, as described above.
  • This viscosity value reaches a peak value of about 265 Pa » s.
  • Figure 3 shows a histogram illustrating the values of the parameter "a" of the CIELAB color, calculated for the formulation according to the invention obtained in Example 1 and for the formulation not according to the invention obtained in Example 2.
  • the formulation according to the invention containing a sunflower protein concentrate results in a greener hue in the final product.
  • the food formulation of Example 1 proved to be a stable mixture with an intense color, suitable for retail distribution both because it can be stored in a packaging at room temperature and because of its pleasing and genuine appearance, the latter moreover being consistent with the quality of the ingredients used and with the simple production process used.
  • the product is formulated with fresh ingredients and without the use of preservatives or synthetic or semi- synthetic compounds, such as modified starch.
  • the product is certainly suitable for consumers who follow a vegetarian or vegan diet and consumers who suffer from intolerance to lactose and/or dairy products.
  • Example 4 preparation of a rocket pesto
  • a rocket pesto sauce according to the present invention was prepared using the same method described for Example 1 , except that fresh rocket leaves were used instead of the basil leaves, as main vegetable ingredient, and cashews were used instead of pine nuts.
  • the food formulation based on rocket leaves was prepared using the recipe shown below:
  • Vegetable oil (sunflower seed oil and extra virgin olive oil)
  • Protein concentrate derived from 25 g
  • the resultant mixture had the appearance of a viscous fluid with a creamy texture.
  • the mixture had overall a non-transparent dark-green color with natural speckling due to the finely dispersed solid particles resulting from the rocket leaves and cashews.
  • the food formulation thus obtained had a pleasant, slightly salty taste, characterized by an intense flavor of rocket, which is typically bitter, along with a slightly bitterness and spiciness, typically associated with extra virgin olive oil. Bitter taste increases in shelf-life.
  • the calculated instability index was substantially less than the threshold value of 0.6.
  • the viscosity value determined for the food formulation comprising comminuted rocket leaves according to the present invention reached a peak value markedly higher than 180 Pa » s, thus accounting for the creamy texture noted.
  • Example 4 the food formulation of Example 4 proved to be a stable mixture with an intense color, suitable for retail distribution both because it can be stored in a packaging at room temperature and because of its pleasing and genuine appearance, the latter moreover being consistent with the quality of the ingredients used and with the simple production process used.
  • Example 5 preparation of a zucchini mixture A zucchini mixture according to the present invention was prepared using the same method described for Example 1 , except that fresh zucchini and garlic were used instead of the basil leaves, as main vegetable ingredient. No pine nuts were added. In particular, together with zucchini, garlic was washed, cut in coarse pieces and then blanched by means of injection of steam at 100°C.
  • the food formulation not according to the present invention was prepared using the recipe shown below:
  • Vegetable oil (sunflower seed oil 360 g
  • the resultant mixture had the appearance of a thick homogeneous paste with a creamy texture.
  • the mixture had overall a non-transparent light- green color with natural speckling due to the finely dispersed solid particles resulting from zucchini skin pieces and garlic.
  • the food formulation thus obtained had a slightly salty taste, characterized by the delicate flavor of zucchini, along with a slightly bitter and spicy flavor, typically associated with extra virgin olive oil.
  • the calculated instability index was substantially less than the threshold value of 0.6.
  • the viscosity value determined for the food formulation comprising comminuted zucchini according to the present invention reached a peak value markedly higher than 180 Pa » s, thus accounting for the creamy texture noted.
  • the formulation in question therefore had stability characteristics as regards separation resistance and shelf- stability comparable to those of the basil pesto according to Example 1.
  • Example 6 preparation of a basil pesto with a protein isolate of rape seeds
  • a basil pesto comprising a protein isolate of rape seeds with a percentage of vegetable proteins equal to 90% was prepared; the isolate also comprised fibers, mineral salts and water.
  • the food formulation according to the invention was prepared using the recipe shown below:
  • Vegetable oil (sunflower seed oil and
  • the resultant mixture had the appearance of a viscous fluid consisting of a single, non-transparent, green-colored phase with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and pine nuts.
  • the formulation in question therefore had rheological and stability characteristics as regards separation resistance and shelf- stability comparable to those of the basil pesto according to Example 1.
  • Example 7 preparation of a basil pesto with a lupine isolate
  • a basil pesto comprising a protein isolate of lupine seeds was prepared.
  • a food formulation according to the present invention was prepared using the same method described for Example 1 , except that a protein isolate of lupine seeds was used instead of the protein isolate of sunflower seeds.
  • this lupin protein isolate had a percentage content of vegetable proteins equal to 75%; the isolate also comprised fats, fibers, ashes and water.
  • the food formulation according to the invention was prepared using the recipe shown below:
  • Vegetable oil (mixture of refined olive
  • Mixture comprising sugar, kitchen salt,
  • the resultant mixture had the appearance of a viscous fluid consisting of a single, non-transparent, green-colored phase with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and pine nuts.
  • Such formulation had rheological and stability characteristics as regards separation resistance and shelf-stability comparable to those of the basil pesto according to Example 1.
  • Example 8 preparation of a different basil pesto with a lupine isolate
  • the food formulation according to the invention was prepared using the recipe shown below:
  • Vegetable oil (mixture of refined olive
  • Mixture comprising sugar, kitchen salt,
  • the resultant mixture had the appearance of a viscous fluid consisting of a single, non-transparent, green-colored phase with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and dried fruit.
  • the formulation in question therefore had rheological and stability characteristics, as regards the resistance to separation of the emulsion and shelf- stability, comparable to those of the basil pesto according to Example 5.

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Abstract

A ready-to-use emulsified food formulation which can be stored at a temperature of 2°C to 30°C for a period of at least two weeks and which can be used as a condiment for first courses and/or as a spreadable cream, comprising at least one vegetable in comminuted form, vegetable oil and at least one protein concentrate derived from oleaginous seeds and/or legume seeds, wherein said protein concentrate is present in a quantity comprised between 0.5% and 7.5% by weight of the total weight of said food formulation and comprises from 30% to 100% by weight of proteins.

Description

Title: Vegetable-based emulsified food formulation
DESCRIPTION
Filed of application
The present invention relates mainly, although not exclusively, to the sector of the food industry.
In particular, the invention relates to a food formulation comprising vegetables in comminuted form, vegetable oil and a protein concentrate derived from oleaginous seeds and/or legume seeds.
The invention also relates to the use of this food formulation as a condiment for first courses or as a spreadable cream suitable as a topping or filling for bread and similar bakery products and/or as an accompaniment for dishes of various kinds.
Prior art
Ready-to-use cooking sauces and spreadable sauces which can be stored at room temperature for a long period of time are foodstuffs which are now widely used both in English-speaking countries, where there is a more practical approach to the preparation of meals, and in so-called Mediterranean countries, where the time spent in a kitchen forms a greater part of the daily routine and is an essential feature of domestic social life.
In addition to the development of procedures which ensure a longer shelf life at room temperature of such foods in microbiological terms, another critical aspect during the preparation of this type of food is certainly the physical stability of the formulation.
These foodstuffs comprise in fact an aqueous phase and an oil phase which together form an emulsion and which during the course of the shelf life tend to separate from each other.
This phenomenon is particularly disliked since fluid foodstuffs which are in the form of two separate phases are often regarded as being in a non- optimal condition, and thus are usually discarded from consumers. Such a situation occurs for example with ready-to-use sauces such as mayonnaise sauce: in this case egg yolk, since it contains lecithin, helps stabilize the formulation for a certain period of time during conservation.
Egg yolk is in fact widely used in the food sector as an emulsifying ingredient for the physical stabilization of emulsions comprising oil and water.
However, the use of such an emulsifying ingredient is not suitable for the preparation of some typical recipes in Italian cuisine, for example sauces based on finely cut vegetable ingredients such as pesto sauces, in particular pesto alla Genovese.
A pesto sauce is a food formulation in the form of an emulsion comprising water and oil which is ready for use and comprises a finely cut vegetable ingredient such as basil, rocket or tomatoes in pieces, more commonly fresh basil leaves, crushed garlic, pine nuts or almonds, salt and grated cheese, such as Parmigiano-Reggiano and/or Pecorino, all blended with olive oil, typically extra-virgin olive oil. The recipe can be varied according to regional or local variations.
Pesto alla Genovese is traditionally prepared in a marble mortar with a pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream and then basil leaves are added with salt and ground to obtain a creamy consistency. Then, a mix of Parmigiano-Reggiano and Pecorino is added. At the end, extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), pesto can last in the refrigerator up to a week.
Pesto sauces are usually used as a condiment for first courses dishes such as pasta or gnocchi. In general, pesto sauces are not only appreciated for their unique fresh taste and color, given by the aforementioned fresh and genuine ingredients, but also by their typical texture, characterized by the presence of coarse-grained particles of the vegetables and of the nuts.
Fresh or long-term shelf-stable pesto sauce are industrially produced since decades. Nowadays, due to final consumer needs, such as food intolerances and personal preferences, several variations exist. For example, one can easily find in supermarkets pesto-like sauces without garlic, nuts and/or milk- derivatives.
The use of egg yolk as an emulsifying ingredient in such kind of industrially-produced sauce is common, but not recommended for consumers who suffer from hypercholesterolemia and/or consumers who follow a vegan diet.
For this reason, it is known among the manufacturers of ready- to-use sauces based on finely cut vegetables, such as pesto sauces, to use emulsifying and/or stabilizing agents other than egg yolk, these including milk serum in powder form or fractionated milk proteins and/or modified starches, also in combination with each other.
For example, the publication XP055552863, available on the online database GNPD, having the title“Trio Pesto”, discloses a pesto-like sauce which is storable in chilled-conditions and comprises vegetable ingredients as basil, tomatoes, peppers, sun dried tomatoes and green olives in a quantity higher than 66% by weight on the total weight of the sauce. The sauce comprises hydrolyzed rapeseed protein, potato starch, maltodextrin and carboxymethylcellulose (E466) used as emulsifier and thickener. Then, such food formulation not only comprises milk and rennet, ingredients not recommended for consumers who suffer from hypercholesterolemia and/or consumers who follow a vegan diet, but also several preservatives (E260, E270 and E327).
The use of these ingredients is also not positively viewed by consumers who are increasingly more aware of and concerned about the healthy and genuine nature of the ingredients used for industrially prepared foods.
Indeed, in the case where carboxymethylcellulose (E466) or similar additives are used instead of modified starch, it is evident that these types of additives are not suitable for vegan and non-vegan consumers who prefer to buy "clean label" products, i.e. products which are free from additives.
Moreover, in the case where powdered milk or fractionated milk proteins, are used instead of modified starch, it is evident that these types of additives are not suitable for consumers who suffer from lactose intolerance and for vegan consumers.
Therefore, there exists a particularly pressing need to provide a food formulation of the pesto type which comprises an emulsifying agent which is different from the emulsifiers mentioned above and which can overcome the aforementioned drawbacks.
In addition, there exist a particular need of providing a pesto-like food formulation which is not only stable as regards phase separation resistance and shelf-stability, but also having the texture of the traditional pesto recipe, that is viscous and characterized by the presence of coarse grained ingredients.
To obtain a food formulation that is not prone to phase separation and which is shelf-stable, sauces are usually subjected to high-energy processing homogenization.
RU 2524076 Cl discloses a mayonnaise sauce prepared by using ingredients among which vegetables and spices are listed. In order to replace egg yolk, flax flour is used. However, before packaging, the food mixture is homogenized.
RU 2527492 Cl discloses a concentrated tomato sauce comprising a small quantity of oil and vegetables, such as onions and carrots. The tomato paste is pre-diluted in water and then brought to boil and then other ingredients are added together with vegetables, which are previously chopped and browned. The mixture is cooked under vacuum and concentrated to achieve a solid content of at least 19.5%. The thus- obtained mixture is then sterilized and sealed. Such a tomato sauce comprises chickpeas flour and/or chickpeas protein isolate.
The publication XP055552865, available on the online database GNPD, having the title “Meatless Bolognese Style Tomato Sauce”, discloses a tomato sauce comprising tomato concentrate (26%) and tomatoes (19,4%). Such food formulation comprises a small quantity of sunflower seed oil and soybean proteins. In particular, soybean proteins are used in order to replace meat ingredients, typically present in Bolognese sauce, being present in the sauce as minced meat-like ingredient. Therefore, soy- proteins are not used as emulsifier.
Therefore, the aforementioned food formulations are far from a pesto-like sauce, regarding not only their taste, but also their texture and palatability which is more similar to a“salsa al pomodoro” or a ketchup sauce rather than a pesto-like sauce.
Thus, the technical problem underlying the present invention is therefore that of providing a food formulation of the pesto type, which remains substantially physically stable during its shelf life and which is suitable for consumption by consumers who suffer from lactose intolerance or by consumers, either vegan or non-vegan, who prefer products with a "clean label", i.e. without additives, namely products which do not cause any concern regarding the healthy nature of the formulation - as it occurs for example in the case of chemically modified natural substances, such as modified starches - thereby overcoming the problems encountered in the prior art.
Summary of the invention
This technical problem is solved, according to the present invention, by a food formulation in the form of a oil-in-water emulsion which is ready for use and can be stored at a temperature of 2°C to 30°C for a period of at least two weeks, comprising at least one vegetable in comminuted form, vegetable oil and at least one protein concentrate derived from oleaginous seeds and/or legume seeds, wherein said protein concentrate is present in a quantity comprised between 0.5% and 7.5% by weight of the total weight of said food formulation and said protein concentrate comprises from 30% to 100% by weight of protein.
In the context of the present invention the expression "protein concentrate" is understood as meaning any mixture obtained from oleaginous seeds or legume seeds as starting material and having a quantity by weight of vegetable proteins in relation to the total weight of the concentrate which is higher than the quantity by weight of vegetable proteins in the starting material; the expression "protein concentrate" is also understood as meaning a so-called "protein isolate". Said protein concentrate is suitable as emulsifier and dispersing agent in the emulsified food formulation according to the present invention.
In particular, the at least one vegetable is present in a quantity comprised between 28% and 55% by weight of the total weight of the present food formulation.
In an advantageous manner, the food formulation provides for a high content of a vegetable ingredient in comminuted form, which is the main ingredient comprised in the aqueous phase of the emulsion.
Accordingly, said at least one vegetable is finely dispersed in the aqueous phase because of the presence of said protein concentrate.
The vegetable oil is comprised in the oil phase, which is finely dispersed in the aqueous phase comprising said vegetable ingredient in comminuted form.
More in particular, the present food formulation is pasteurized and does not contain antimicrobial agents and/or preservatives.
In addition, the present food formulation does not comprise stabilizers or emulsifiers such as modified starch, carboxymethylcellulose, powdered milk or fractionated milk proteins.
According to one aspect, the formulation of the present invention is pasteurized so that it may be stored under vacuum conditions or in a modified atmosphere at refrigerator temperature (2°- 6°C) for a period of up to 60 days.
Accordingly, the present formulation may be pasteurized and stored in a modified atmosphere, for example in sealed plastic trays.
Preferably, the food formulation is pasteurized and stabilized so as to be suitable to be stored at room temperature for a period of at least 2 months, more preferably for a period of 6 to 24 months.
According to a preferred embodiment, the present formulation can be stored at room temperature for 18 months.
The formulation may be stored for example in sealed packages, for example conventional closed glass jars with a metal cap having a safety capsule.
In the context of the present invention the expression "pasteurized and stabilized" is understood as meaning that the food formulation subjected to a pasteurization process and has chemical and physical parameters, in particular pH and water activity, which are suitable for discouraging bacterial and mold growth.
In particular, the pH must be not greater than 5.0 and the water activity must be not greater than 0.95.
Preferably, the food formulation according to the present invention has a pH of between 3.7 and 5, more preferably between 4 and 4.5.
Advantageously, the formulation according to the present invention is a food product which is ready for use and therefore does not require any mechanical processing or cooking operation before use.
The aforementioned formulation therefore comprises a dispersing oil phase and an aqueous phase dispersed therein, these together forming a stable emulsion during the whole shelf life of the food formulation.
According to another aspect, said at least one vegetable in comminuted form is present in the food formulation according to the invention as vegetable pieces which are part of the aforementioned aqueous phase.
Preferably, said at least one vegetable in comminuted form comprises portions of plants such as leaves, fruits, roots, bulbs, rhizomes, flowers, sprouts or stems which have undergone a process for reduction of the average size of the particles to an average particle size of between about 0.1 mm and 15 mm, more preferably between 0.2 mm and 10 mm, even more preferably between 0.2 mm and 3 mm.
Indeed, according to a preferred aspect of the present invention, said at least one vegetable in comminuted form comprises vegetable pieces having an average particle size of between about 0.1 mm and 15 mm, more preferably between 0.2 mm and 10 mm, even more preferably between 0.2 mm and 3 mm. Advantageously, when said at least one vegetable in comminuted form comprises vegetable pieces having an average particle size of between about 0.1 mm and 15 mm, preferably between 0.2 mm and 10 mm, more preferably between 0.3 mm and 3 mm, the present food formulation provides for high texture performance and, at the same time, improved characteristics as regards phase separation resistance and shelf-stability.
However, when said at least one vegetable in comminuted form comprises vegetable pieces having an average particle size less than 0.1 mm, such consistency on the palate is less satisfying.
Although it can be associated with a better phase separation resistance of the formulation, the smaller particle size of a vegetable ingredient dispersed in a dispersing oil phase does not guarantee the highest quality for the consumer in terms of palatability. Indeed, even if a homogenous and shelf-stable food composition is sought, while eating a condiment for first courses or a spreadable cream such as a pesto sauce, the consumer desires and expects to experience the consistency of vegetable particles typically present in this kind of a food products.
Indeed, the food formulation according to the present invention has not been subjected to energy intensive treatments in order to reduce the average size dimensions of said at least vegetable ingredient in comminuted form and, in general, the particle size of the aqueous phase of the emulsion, such as high-energy homogenization treatments.
In an advantageous manner, the formulation according to the present invention comprises a protein concentrate of the aforementioned type, which not only is able to emulsify the oil droplets in the water phase, comprising free water, water-soluble substances and vegetable particles dispersed in it, but in particular - as will be seen in greater detail below in the detailed description - is also able to effectively stabilize the formulation from the point of view of the texture of the overall emulsified fluid and viscosity of the latter.
In particular, the protein concentrate comprised in the formulation according to the present invention has provided to be particularly effective in stabilizing the structure of the product during its shelf life, especially during the handling and transportation operations which - as is known - have a negative impact on the stability of the product from this point of view.
Advantageously, the food formulation according to the present invention is highly viscous and has a fluid consistency which allows it to be spread, for example on bakery products such as sliced bread, and/or to be added to pasta, as a condiment. In particular, when used as a condiment for pasta, the present food formulation perfectly adheres to and completely covers every single piece of a pasta product.
In fact, preferably the food formulation according to the present invention has a rotational viscosity greater than 150 Pa*s, more preferably greater than 180 Pa»s.
In accordance with the present invention, these rotational viscosity values have been determined by means of an ANTON PAAR PHYSICA MRC 101 rheometer, with a parallel-plate configuration, using the measurement system PP50/S mm s/n 18752, at the constant temperature of 25°C.
The measurement is carried out directly on a jar containing the formulation according to the invention, subjecting the formulation, which has been thermostated at 25°C beforehand, to a rotational stress (with constant share rate) by means of a blade measurement system, which is rotated inside the jar at a predetermined and constant height.
In an equally preferred manner, the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the food formulation according to the present invention is obtained from seeds selected from the group consisting of rape, sunflower, lupine, hemp and any combination thereof.
The term "rape" is understood as meaning all the species and varieties of rape, also known as rapeseed or oilseed rape, including canola.
"Canola" is understood as meaning any cultivar of plant species belonging to the category Brassica (Brassica napus, Brassica rapa or Brassica juncea, for example) from the seeds of which it is possible to obtain an oil containing less than 2% of erucic acid and a solid part which contains less than 30 micromoles of one of the following: 3-butenyl glucosinolate, 4- pentenyl glucosinolate, 2-hydroxy-3-butenyl glucosinolate, 2-hydroxy-4- pentenyl glucosinolate or any mixture of the above per gram of air-dried and de-oiled solid (see definition of the Canola Council of Canada).
More preferably, the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the food formulation according to the present invention is obtained from sunflower seeds.
As a valid alternative, the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the food formulation according to the present invention is obtained from rape seeds.
In accordance with the present invention, this protein concentrate derived from oleaginous seeds and/or legume seeds may be obtained from these seeds by means of conventional methods known to the average person skilled in the art.
When it is derived from sunflower seeds, this protein concentrate (or corresponding protein isolates and flours) may be obtained by means of the procedure described in the publication“Production of proteins and phenolic compounds enriched fractions from rapeseed and sunflower meals by dry fractionation processes” by O. Laguna et al., Industrial Crops & Products, 1 18, 160- 172.
When it is derived from rape seeds, this protein concentrate may be obtained by means of the procedure described in the publication “Production of proteins and phenolic compounds enriched fractions from rapeseed and sunflower meals by dry fractionation processes” by O. Laguna et al., Industrial Crops & Products, 1 18, 160- 172, or by means of the procedure described in the publication“Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity - A practical and critical review” by M. Aider et al., Trends in Food Science and Technology, 22 (201 1), 21-39.
When it is derived from lupine seeds, this protein concentrate may be obtained by means of the procedure described in US Patent US 6335044 B1 in the name of Wasche et al. (“Method for treating and processing lupine seeds containing alkaloid, oil and protein”) or by means of a procedure described in the US patent application published under number 2007/015461 1 in the name of Snowden et al. (“Method to produce protein-lupin based dairy substitutes”).
In a more preferred manner, the protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the composition according to the present invention is present in the latter in a quantity comprised between 0.5% and 6% by weight of the total weight of this composition, more preferably between 1% and 5% by weight, even more preferably between 2.5% and 3.5% by weight.
The protein concentrate derived from oleaginous seeds and/or legume seeds comprised in the composition according to the present invention comprises generally from 40% to 98% by weight of proteins, preferably from 50% to 95% by weight of proteins.
In accordance with a preferred embodiment, said at least one vegetable in comminuted form comprised in the formulation according to the present invention is selected from the group consisting of aromatic herb leaves, in particular basil, parsley, thyme, marjoram, oregano, rocket leaves, tomato fruits, peppers, potatoes, aubergines, zucchini and any combination thereof.
In accordance with a preferred embodiment, said at least one vegetable in comminuted form may be used fresh, pasteurized, dehydrated, frozen or first pasteurized and then dehydrated or frozen, more preferably said at least one vegetable in comminuted form is a fresh vegetable product.
Preferably, said at least one vegetable in comminuted form comprised in the formulation according to the present invention consists of basil leaves, more preferably fresh basil leaves. In the context of the present invention, the expression "basil leaves" is understood as meaning leaves of plant specimens belonging to any variety of the species Ocinum basilicum, according to the Linneo classification. More preferably, said at least one vegetable in comminuted form comprised in the formulation according to the present invention consists of basil leaves of the cultivar "Basilico Genovese".
Preferably, when said at least one vegetable in comminuted form comprised in the formulation according to the present invention consists of basil leaves, said at least one vegetable can be present in a quantity comprised between 30% and 45% by weight of the total weight of the food formulation according to the invention.
In an equally preferred manner, the aforementioned vegetable oil is present in a quantity comprised between 30% and 60% by weight of the total weight of the food formulation according to the invention, preferably between 32% and 45% by weight, more preferably between 35% and 40% by weight.
Preferably, the aforementioned vegetable oil comprises extra virgin olive oil. More preferably, said vegetable oil is a mixture of extra virgin olive oil and sunflower seed oil.
In a more preferred manner, in addition to the ingredients mentioned above, the food formulation according to the present invention may further comprise dried fruit, salt, sugar, glucose syrup, potato flakes, natural flavorings, an acidity regulator or a combination thereof. Preferably, said acidity regulator may be citric acid, lemon juice or lactic acid.
Preferably, the food formulation according to the present invention has a pH of between 3.7 and 5, preferably between 4 and 4.5.
In fact, as mentioned above and as will become clearer from the detailed description, following mixing of the different ingredients until a finely dispersed mixture is obtained, this mixture underwent a pasteurization heat treatment.
Preferably, said pasteurization treatment is performed at a moderately high temperature and for a period of time sufficient to eliminate the microbiological load of the mixture without negatively affecting the organoleptic characteristics of each single ingredient used for the formulation thereof.
In particular, the temperature conditions and duration of the microbiological stabilization treatment, in particular the duration, namely the time in minutes necessary to obtain a decimal reduction of the microbial population at a given temperature, are chosen so as to preserve to the maximum degree the particular organoleptic characteristics of said at least one vegetable in comminuted form, in particular when such vegetable consists of basil leaves.
In accordance with a preferred embodiment, the food formulation according to the present invention may have the following general recipe, in which the percentages are to be regarded as expressed by weight relative to the overall weight of the recipe:
Fresh basil leaves 30-45%
Vegetable oil 35-45%
Pine nuts 4-7%
Protein concentrate derived from
oleaginous seeds and/or legume
seeds 1-5%
Mixture comprising sugar,
kitchen salt, natural flavorings
and an acidity regulator
9.5- 13.5%
In the context of the present invention the expression "dried fruit" is understood as meaning shell fruit, namely seeds and/or fruits without the husk and the pericarp, which are mature and have undergone drying and a reduction in the average size of the particles; among the various types of shell fruits available, in accordance with the present invention pine nuts, cashew nuts, peanuts, almonds, hazelnuts, walnuts, Brazil nuts or pistachio nuts are preferred.
In accordance with a preferred embodiment, the food formulation according to the present invention may further comprise garlic.
Basically, in an entirely advantageous manner, the food formulation according to the present invention is particularly suitable for use as a condiment for first courses, together with other ingredients or also on its own, owing to its pronounced organoleptic characteristics, which are entirely similar to those of conventional pesto sauces which have been freshly prepared, for example with a pestle and mortar, such as pesto alla Genovese.
Moreover, owing to its particular creamy texture and viscosity, the food formulation according to the present invention is also particularly suitable as a spreadable cream for use as a topping or filling for bread and similar bakery products and/or as an accompaniment for dishes of various kinds, for example starters or second courses.
In fact, the aforementioned technical problem is solved by the use of the aforementioned food formulation as a condiment for first courses or as a spreadable cream.
Advantageously, the aforementioned use of the ready-to-use food formulation according to the invention is particularly convenient during the whole shelf life of this product, without the need for further treatment such as mechanical processing or cooking.
Further features and advantages of the present invention will emerge from the description, provided hereinbelow, of an embodiment of the food formulation according to the present invention, provided by way of a non limiting example with reference to the accompanying drawings.
Brief description of the drawings
Figure 1 is a histogram showing the values of the instability index calculated for a formulation in accordance with an embodiment according to the invention;
Figure 2 is a histogram showing the viscosity values calculated for a formulation in accordance with an embodiment according to the invention;
Figure 3 is a histogram showing the value of the parameter "a" of the color, calculated for a formulation in accordance with an embodiment of the invention.
Detailed description Example 1 , preparation of a basil pesto with a protein concentrate of sunflower seeds
For the preparation of this pesto a protein concentrate obtained from sunflower seeds with a percentage of vegetable proteins equal to 53% was used; the protein concentrate used also comprised fats, carbohydrates, fibers, mineral salts and water.
This protein concentrate was used for the preparation of a food formulation according to the present invention, in accordance with the recipe shown below:
Fresh basil leaves 380 g
Vegetable oil 410 g
Pine nuts 50 g
Protein concentrate derived from
sunflower seeds
30 g
Water 20 g
Mixture comprising sugar, l lO g
kitchen salt, natural flavorings
and lactic acid Among the ingredients listed above, firstly the fresh basil leaves were washed and then blanched by means of injection of steam at a temperature of 100°C.
Then, the vegetable oil, namely a mixture of sunflower seed oil and extra virgin olive oil was added, together with the basil leaves thus treated, to the pine nuts and to the protein concentrate of sunflower seeds inside a cutter-mixer with an integrated heating system consisting of a heating jacket, type Bimby ® TM31 [VORWERK] (Wuppertal, Germany).
The machine was set for use with a blade in blending mode.
The basil leaves and pine nuts were thus finely cut and at the same time mixed together with the vegetable oil by means of movement of the rotating blades of the machine for a duration of about 30 seconds at a speed of 10200 rpm.
Finally, the remaining ingredients were added to the resultant emulsion, while stirring, and mixed for about 10 seconds by means of rotation of the machine blades at a speed of 1 100 rpm.
Finally, still inside the machine in question, the mixture thus obtained was kept stirred at a speed of 500 rpm and at the same time heated to a temperature of 100°C, after which it was kept stirred at the same speed and at the same temperature for 8 minutes.
Finally, the mixture was dosed into glass jars which were sealed with a special metal safety cap and immersed in boiling water (100°C) for a further 10 minutes, so as to obtain complete pasteurization and stabilization of the formulation.
The formulation thus obtained had the appearance of a viscous fluid with a creamy texture. The mixture had overall a non-transparent dark-green color with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and pine nuts.
In terms of flavor, the food formulation thus obtained had a pleasant, slightly salty taste, characterized by an intense flavor of basil, along with a slightly bitterness - sometimes slightly spiciness - typically associated with extra virgin olive oil.
Example 2, preparation of a basil pesto not according to the invention
For comparative purposes, as will be illustrated below in connection with Example 3, a basil pesto sauce not according to the invention was prepared.
The food formulation not according to the present invention was prepared using the same method described for Example 1 , except that modified corn starch, in particular chemically modified starch obtained from waxy corn, was used instead of the protein concentrate of sunflower seeds.
The food formulation not according to the invention was prepared using the recipe shown below:
Fresh basil leaves 400 g
Vegetable oil (sunflower seed oil and
extra virgin olive oil)
370 g
Pine nuts 50 g
Modified corn starch 25 g
Mixture comprising potato flakes, 155 g
glucose syrup, kitchen salt, natural
flavorings and lactic acid
The resultant mixture had the appearance of a viscous fluid with a creamy texture. The mixture had overall a non-transparent fairly dark-green color with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and pine nuts.
Example 3, characterization of the basil pesto
For the purposes of a complete characterization of the product, the food formulation according to the invention obtained in Example 1 was compared with the formulation obtained in Example 2, based on a number of analytical parameters which are characteristic of the sector.
The parameters used are the instability index, rotational viscosity and color.
The instability index, defined as an adimensional whole number ranging between 0 (stable) and 1 (completely unmixed product) was calculated using a LUMISizer 65x manufactured by the company Lum GmbH, based on the ISO 13318-2 method, resulting in distribution of the particle dimensions by means of centrifuging sedimentation in a liquid.
Using an optical sensor, the instrument monitors the emulsion separation process, accelerated by the centrifugal action, measuring the variation in intensity of the light transmitted along the entire height of the sample inside the sample test tube. The instability index was recorded at 9000 seconds, with a centrifuge speed of 4000 rpm, at room temperature.
The rotational viscosity (Pa»s) was determined using an ANTON PAAR PHYSICA MRC 101 rheometer, based on the methods described above.
The color (CIELAB color), defined as the combination of three adimensional numbers indicated by the letters a (green-red scale), b (yellow-blue scale) and L (luminosity), was determined using a Minolta colorimeter, model CR-400.
Generally speaking, it is considered that a food formulation of the pesto type complies with the quality standards when the values measured in connection with the aforementioned parameters are comprised within the following ranges:
Instability index, less than or equal to 0.6;
Rotational viscosity (measured in a 5 cm diameter glass jar), greater than or equal to 180 Pa»s;
Color, a= 1.0-3.5 / b= 15.5-22; /L=45-55.
With reference to Figure 1 , this shows a histogram illustrating the instability index values calculated for the formulation according to the invention obtained in Example 1 and for the formulation not according to the invention obtained in Example 2.
As can be noted, the instability index value calculated for the formulation according to the invention is almost identical to that recorded for a formulation of the same type not according to the invention; this value is substantially less than the threshold value of 0.6.
Figure 2 shows a histogram illustrating the viscosity values calculated for the formulation according to the invention obtained in Example 1 and for the formulation not according to the invention obtained in Example 2.
Surprisingly, the viscosity value determined for the formulation according to the invention is markedly higher than that recorded for a formulation of the same type not according to the invention, thus accounting for the creamy texture noted, as described above. This viscosity value reaches a peak value of about 265 Pa»s.
Finally, Figure 3 shows a histogram illustrating the values of the parameter "a" of the CIELAB color, calculated for the formulation according to the invention obtained in Example 1 and for the formulation not according to the invention obtained in Example 2.
Although the corresponding recipes provide for an almost comparable quantity of basil, the formulation according to the invention containing a sunflower protein concentrate results in a greener hue in the final product.
In accordance with the present invention, in addition to the organoleptic and textural characteristics mentioned above, the food formulation of Example 1 proved to be a stable mixture with an intense color, suitable for retail distribution both because it can be stored in a packaging at room temperature and because of its pleasing and genuine appearance, the latter moreover being consistent with the quality of the ingredients used and with the simple production process used.
In fact, the product is formulated with fresh ingredients and without the use of preservatives or synthetic or semi- synthetic compounds, such as modified starch. Moreover, the product is certainly suitable for consumers who follow a vegetarian or vegan diet and consumers who suffer from intolerance to lactose and/or dairy products.
Example 4, preparation of a rocket pesto
A rocket pesto sauce according to the present invention was prepared using the same method described for Example 1 , except that fresh rocket leaves were used instead of the basil leaves, as main vegetable ingredient, and cashews were used instead of pine nuts.
The food formulation based on rocket leaves was prepared using the recipe shown below:
Fresh rocket leaves 307g
Vegetable oil (sunflower seed oil and extra virgin olive oil)
350 g
Cashews 83 g
Protein concentrate derived from 25 g
sunflower seeds
Water 75 g
Mixture comprising potato flakes,
glucose syrup, kitchen salt, natural
flavorings and lactic acid
160 g
The resultant mixture had the appearance of a viscous fluid with a creamy texture. The mixture had overall a non-transparent dark-green color with natural speckling due to the finely dispersed solid particles resulting from the rocket leaves and cashews. The food formulation thus obtained had a pleasant, slightly salty taste, characterized by an intense flavor of rocket, which is typically bitter, along with a slightly bitterness and spiciness, typically associated with extra virgin olive oil. Bitter taste increases in shelf-life.
The calculated instability index was substantially less than the threshold value of 0.6. The viscosity value determined for the food formulation comprising comminuted rocket leaves according to the present invention reached a peak value markedly higher than 180 Pa»s, thus accounting for the creamy texture noted.
In accordance with the present invention, the food formulation of Example 4 proved to be a stable mixture with an intense color, suitable for retail distribution both because it can be stored in a packaging at room temperature and because of its pleasing and genuine appearance, the latter moreover being consistent with the quality of the ingredients used and with the simple production process used. Example 5, preparation of a zucchini mixture A zucchini mixture according to the present invention was prepared using the same method described for Example 1 , except that fresh zucchini and garlic were used instead of the basil leaves, as main vegetable ingredient. No pine nuts were added. In particular, together with zucchini, garlic was washed, cut in coarse pieces and then blanched by means of injection of steam at 100°C.
The food formulation not according to the present invention was prepared using the recipe shown below:
Blanched zucchini (from fresh 500 g
ones)
Vegetable oil (sunflower seed oil 360 g
and extra virgin olive oil)
Garlic 20 g
Protein concentrate derived from
sunflower seeds
40 g
Mixture comprising sugar,
kitchen salt, natural flavorings
and lactic acid
80 g
The resultant mixture had the appearance of a thick homogeneous paste with a creamy texture. The mixture had overall a non-transparent light- green color with natural speckling due to the finely dispersed solid particles resulting from zucchini skin pieces and garlic.
The food formulation thus obtained had a slightly salty taste, characterized by the delicate flavor of zucchini, along with a slightly bitter and spicy flavor, typically associated with extra virgin olive oil.
The calculated instability index was substantially less than the threshold value of 0.6. The viscosity value determined for the food formulation comprising comminuted zucchini according to the present invention reached a peak value markedly higher than 180 Pa»s, thus accounting for the creamy texture noted.
The formulation in question therefore had stability characteristics as regards separation resistance and shelf- stability comparable to those of the basil pesto according to Example 1.
Example 6, preparation of a basil pesto with a protein isolate of rape seeds
In a similar manner to the basil pesto prepared in Example 1 , a basil pesto comprising a protein isolate of rape seeds with a percentage of vegetable proteins equal to 90% was prepared; the isolate also comprised fibers, mineral salts and water.
The food formulation according to the invention was prepared using the recipe shown below:
Fresh basil leaves 380 g
Vegetable oil (sunflower seed oil and
extra virgin olive oil)
400 g
Pine nuts 81 g
Rape seed protein isolate 30 g
Mixture comprising glucose syrup,
kitchen salt, natural flavorings and
lactic acid
109 g
The resultant mixture had the appearance of a viscous fluid consisting of a single, non-transparent, green-colored phase with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and pine nuts. The formulation in question therefore had rheological and stability characteristics as regards separation resistance and shelf- stability comparable to those of the basil pesto according to Example 1.
Example 7, preparation of a basil pesto with a lupine isolate In a similar manner to the basil pesto prepared in Example 1 , a basil pesto comprising a protein isolate of lupine seeds was prepared.
A food formulation according to the present invention was prepared using the same method described for Example 1 , except that a protein isolate of lupine seeds was used instead of the protein isolate of sunflower seeds.
More particularly, this lupin protein isolate had a percentage content of vegetable proteins equal to 75%; the isolate also comprised fats, fibers, ashes and water.
The food formulation according to the invention was prepared using the recipe shown below:
Fresh basil leaves 370 g
Vegetable oil (mixture of refined olive
oils and virgin olive oils, including extra
virgin olive oil)
360 g
Pine nuts 85 g
Water 45 g
Lupine seed protein isolate 35 g
Mixture comprising sugar, kitchen salt,
natural flavorings and lactic acid
105 g
The resultant mixture had the appearance of a viscous fluid consisting of a single, non-transparent, green-colored phase with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and pine nuts. Such formulation had rheological and stability characteristics as regards separation resistance and shelf-stability comparable to those of the basil pesto according to Example 1.
Example 8, preparation of a different basil pesto with a lupine isolate
In a similar manner to the basil pesto prepared in Example 5, a basil pesto comprising the same protein isolate of lupine seeds was prepared.
The food formulation according to the invention was prepared using the recipe shown below:
Fresh Genovese basil leaves 370 g
Vegetable oil (mixture of refined olive
oils and virgin olive oils, including extra
virgin olive oil)
360.2 g
Cashew nuts 80 g
Lupine seed protein isolate 35 g
Water 50 g
Mixture comprising sugar, kitchen salt,
natural flavorings and lactic acid
104.8 g
The resultant mixture had the appearance of a viscous fluid consisting of a single, non-transparent, green-colored phase with natural speckling due to the finely dispersed solid particles resulting from the basil leaves and dried fruit. The formulation in question therefore had rheological and stability characteristics, as regards the resistance to separation of the emulsion and shelf- stability, comparable to those of the basil pesto according to Example 5. In particular it had an instability index less than or equal to 0.48 at 9000 seconds, a rotational viscosity at 25°C equal to 213 Pa»s and the following color parameters: a = 1.97; b = 17.71 ; L = 47.68.

Claims

1. A food formulation in the form of an oil-in-water emulsion which is ready for use ready for use and storable at a temperature of 2°C to 30°C for a period of at least two weeks, comprising at least one vegetable in comminuted form, vegetable oil and at least one protein concentrate derived from oleaginous seeds and/or legume seeds, wherein said protein concentrate is present in a quantity comprised between 0.5% and 7.5% by weight of the total weight of said food formulation, said protein concentrate comprising from 30% to 100% by weight of proteins, said at least one vegetable is present in a quantity comprised between 28% and 55% by weight of the total weight of said food formulation and said food formulation is pasteurized and free from antimicrobial agents and/or preservatives.
2. The food formulation according to claim 1 , wherein said at least one vegetable in comminuted form comprises vegetable pieces having an average particle size of between about 0.1 mm and 15 mm, preferably between 0.2 mm and 10 mm, more preferably between 0.2 mm and 3 mm.
3. The food formulation according to claim 1 or 2, having a rotational viscosity greater than 150 Pa*s, preferably greater than 180 Pa*s.
4. The food formulation according to any one of claims 1-3, wherein said protein concentrate comprises from 40% to 98% by weight of proteins, preferably from 50% to 95% by weight of proteins.
5. The food formulation according to claim anyone of claims 1-4, wherein said protein concentrate is obtained from seeds selected from the group consisting of rape, sunflower, lupine, hemp and any combination thereof.
6. The food formulation according to claim 5, wherein said protein concentrate is obtained from sunflower seeds.
7. The food formulation according to claim 5, wherein said protein concentrate is obtained from rape seeds.
8. The food formulation according to any one of claims 5 to 7, wherein said protein concentrate derived from oleaginous seeds and/or legume seeds is present in said food formulation in a quantity comprised between 0.5% and 6% by weight of the total weight of said food formulation, preferably between 1% and 5% by weight, more preferably between 2.5% and 3.5% by weight.
9. The food formulation according to any one of the preceding claims, wherein said at least one vegetable in comminuted form is selected from the group consisting of aromatic herb leaves, in particular basil, parsley, thyme, marjoram, oregano, rocket leaves, tomato fruits, peppers, potatoes, aubergines, zucchini and any combination thereof.
10. The food formulation according to claim 9, wherein said at least one vegetable in comminuted form consists of basil leaves.
1 1. The food formulation according to claim 10, wherein basil leaves are present in a quantity comprised between 30% and 45% by weight of the total weight of said food formulation.
12. The food formulation according to anyone of claims 1- 1 1 , wherein said at least one vegetable in comminuted form is used fresh, pasteurized, dehydrated, frozen or first pasteurized and then dehydrated or frozen.
13. The food formulation according to claim 12, wherein said at least one vegetable in comminuted form is a fresh vegetable product.
14. The food formulation according to any one of the preceding claims, wherein said vegetable oil is present in a quantity comprised between 30% and 60% by weight of the total weight of said food formulation, preferably between 35% and 40% by weight.
15. The food formulation according to any one of the preceding claims, further comprising at least one ingredient selected from dried fruit, salt, sugar, glucose syrup, potato flakes, natural flavorings, an acidity regulator or any combination thereof.
16. The food formulation according to any one of the preceding claims, characterized in that it is storable under vacuum or in a modified atmosphere at a refrigerator temperature (2°-6°C), preferably for a period of up to 60 days.
17. The food formulation according to any one of claims 1 to 15, characterized in that it is pasteurized and stabilized to be storable at room temperature for a period of at least two months, preferably for a period from 6 to 24 months.
18. The food formulation according to claim 17, characterized by a pH less than or equal to 5, preferably comprised between 3.7 and 5, more preferably between 4 and 4.5.
19. The food formulation according to claim 17 or 18, characterized in that it has a water activity less than or equal to 0.95.
20. Use of a food formulation according to any one of the preceding claims as a condiment for first courses or as a spreadable cream.
EP19732373.6A 2018-06-25 2019-06-25 Vegetable-based emulsified food formulation Withdrawn EP3809873A1 (en)

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US6090432A (en) * 1997-08-26 2000-07-18 Mckeown; Michael J. Health enhancing salad dressing
DE19813207C1 (en) 1997-10-08 1999-06-24 Fraunhofer Ges Forschung Process for the treatment and processing of lupine seeds containing alkaloid, oil and protein
GB2404326B (en) * 2000-11-15 2005-03-30 Kraft Foods Holdings Inc A soy protein-containing dressing
PT1439759E (en) * 2001-10-23 2009-01-08 Burcon Nutrascience Mb Corp Canola protein isolate functionality ii
RU2524076C1 (en) * 2013-03-05 2014-07-27 Государственное научное учреждение Всероссийский научно-исследовательский институт механизации льноводства Российской академии сельскохозяйственных наук (ГНУ ВНИИМЛ Россельхозакадемии) Mayonnaise-type sauce with "bud zdorov" flax meal
RU2527492C1 (en) * 2013-04-23 2014-09-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный технический университет имени Гагарина Ю.А." (СГТУ имени Гагарина Ю.А.) Gluten-free vegetable sauce

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