ES2946640A1 - MAYONNAISE-STYLE AVOCADO SAUCE AND ASSOCIATED PREPARATION PROCEDURE (Machine-translation by Google Translate, not legally binding) - Google Patents
MAYONNAISE-STYLE AVOCADO SAUCE AND ASSOCIATED PREPARATION PROCEDURE (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2946640A1 ES2946640A1 ES202230044A ES202230044A ES2946640A1 ES 2946640 A1 ES2946640 A1 ES 2946640A1 ES 202230044 A ES202230044 A ES 202230044A ES 202230044 A ES202230044 A ES 202230044A ES 2946640 A1 ES2946640 A1 ES 2946640A1
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- avocado
- oil
- mayonnaise
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 235000020662 avocado pulp Nutrition 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims abstract description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims abstract description 3
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- 239000004302 potassium sorbate Substances 0.000 claims abstract description 3
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 3
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- 241000208140 Acer Species 0.000 claims description 5
- 235000019486 Sunflower oil Nutrition 0.000 claims description 5
- 239000002600 sunflower oil Substances 0.000 claims description 5
- 240000004246 Agave americana Species 0.000 claims description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 4
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 4
- 244000228451 Stevia rebaudiana Species 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- 235000021302 avocado oil Nutrition 0.000 claims description 4
- 239000008163 avocado oil Substances 0.000 claims description 4
- 239000003240 coconut oil Substances 0.000 claims description 4
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- 229940109275 cyclamate Drugs 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- 239000004283 Sodium sorbate Substances 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 235000019250 sodium sorbate Nutrition 0.000 claims description 3
- 230000003750 conditioning effect Effects 0.000 claims description 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims description 2
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims description 2
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims 2
- 239000008268 mayonnaise Substances 0.000 abstract description 13
- 235000010746 mayonnaise Nutrition 0.000 abstract description 13
- 239000000835 fiber Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
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- 239000002253 acid Substances 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
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- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000001055 magnesium Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000009134 Physalis philadelphica Species 0.000 description 1
- 235000002489 Physalis philadelphica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000012044 organic layer Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- 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
Abstract
Description
SALSA DE AGUACATE ESTILO MAYONESA Y PROCEDIMIENTO DE ELABORACIÓN ASOCIADO MAYONNAISE-STYLE AVOCADO SAUCE AND ASSOCIATED PREPARATION PROCEDURE
OBJETO DE LA INVENCIÓNOBJECT OF THE INVENTION
La presente invención revela un producto y un procedimiento para la elaboración de una salsa de aguacate estilo mayonesa con un alto porcentaje de aguacate, de tal manera que mejora las propiedades nutricionales de la mayonesa con menos calorías dietéticas y, un aporte menor de grasas polinsaturadas y un aporte adicional de fibra, además es un producto que la base de aguacate permanece estable en muchas condiciones diferentes sin oxidación del aguacate.The present invention reveals a product and a procedure for the preparation of a mayonnaise-style avocado sauce with a high percentage of avocado, in such a way that it improves the nutritional properties of mayonnaise with fewer dietary calories and a lower contribution of polyunsaturated fats and an additional contribution of fiber, it is also a product that the avocado base remains stable in many different conditions without oxidation of the avocado.
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
Cada año se producen muchas toneladas de aguacates desechados que no son aptos para la venta como aguacates frescos enteros porque tienen el tamaño incorrecto, la forma incorrecta o no están perfectamente formados en algún aspecto. La pulpa de estos aguacates es la misma que la de los otros aguacates. Debido a su apariencia, el problema de encontrar salidas adecuadas para estos aguacates ha sido una gran preocupación para las industrias de cultivo y procesamiento de aguacate durante muchos años. Los intentos anteriores de convertir estos aguacates en un producto que se pueda untar y que podría venderse al público en general, generalmente han fracasado porque al reposar la mezcla se separa la capa orgánica de la capa acuosa dando un mal aspecto del producto.Many tons of discarded avocados are produced each year that are unfit for sale as whole fresh avocados because they are the wrong size, the wrong shape, or not perfectly formed in some way. The pulp of these avocados is the same as that of the other avocados. Due to their appearance, the problem of finding suitable outlets for these avocados has been a major concern of the avocado growing and processing industries for many years. Previous attempts to convert these avocados into a spreadable product that could be sold to the general public have generally failed because standing the mixture separates the organic layer from the aqueous layer giving the product an unsightly appearance.
La mayor parte de las salsas se encuentran en forma de emulsiones, que son una combinación o mezcla de dos o más líquidos que no son solubles. Un problema con este tipo de alimentos es su tendencia a desmulsificarse cuando se someten al calor.Most of the sauces are in the form of emulsions, which are a combination or mixture of two or more liquids that are not soluble. One problem with this type of food is its tendency to demulsify when subjected to heat.
La mayonesa es una conocida emulsión de aceite en jugo de limón que ha sido estabilizada por la molécula de lecitina que se encuentra en las yemas de huevo. Se usa como salsa para alimentos y es un aderezo favorito para sándwiches, ensaladas y otros alimentos preparados, así como un ingrediente en numerosas recetas para una variedad de alimentos. Es bien sabido que la mayonesa se desmulsifica cuando se somete a calor o temperaturas de congelación, lo que hace que los ingredientes se separen y provoquen un lío pegajoso. La clave para hacer mayonesa es evitar que los componentes de la emulsión se vuelvan a separar en sus componentes individuales. Esto se llama mayonesa “volteada” o “rota”. No importa cuánto tiempo se mezclen el aceite y el jugo de limón, siempre se separarán en un lío pegajoso a menos que se agregue la yema de huevo como estabilizador.Mayonnaise is a well-known oil-in-lemon juice emulsion that has been stabilized by the lecithin molecule found in egg yolks. It is used as a sauce for foods and is a favorite dressing for sandwiches, salads, and other prepared foods, as well as an ingredient in numerous recipes for a variety of foods. It is well known that mayonnaise demulsifies when subjected to heat or freezing temperatures, causing the ingredients to separate and lead to a sticky mess. The key to making mayonnaise is to prevent the emulsion components from remixing. separate into its individual components. This is called “flipped” or “broken” mayonnaise. No matter how long the oil and lemon juice are mixed together, they will always separate into a sticky mess unless egg yolk is added as a stabilizer.
La vida útil de la mayonesa puede variar, según los ingredientes y las condiciones en las que se almacena. Por lo general, una vez abierta, la mayonesa debe refrigerarse para evitar un rápido despojo. El calor puede hacer que la emulsión se descomponga, resultando en una separación de los ingredientes, particularmente el aceite del jugo de limón.The shelf life of mayonnaise can vary, depending on the ingredients and the conditions in which it is stored. Once opened, mayonnaise usually needs to be refrigerated to prevent rapid spoilage. Heat can cause the emulsion to break down, resulting in a separation of the ingredients, particularly the oil from the lemon juice.
La presente invención revela un producto alimentico a base de aguacate similar a la mayonesa que se mantiene estable a temperatura ambiente, logra mantener el color original sin oxidarse, y además con 25% menos de calorías, % menos de grasa, aporte de magnesio y vitaminas C, E y B6, aporte de fibra vegetal, aporte de ácidos mono insaturados y aporte de potasio.The present invention reveals an avocado-based food product similar to mayonnaise that remains stable at room temperature, manages to maintain the original color without oxidizing, and also with 25% fewer calories, % less fat, magnesium and vitamins. C, E and B6, contribution of vegetable fiber, contribution of monounsaturated acids and potassium contribution.
En el estado del arte la Patente americana US538414 describe un procedimiento para procesar pulpa de aguacate. Otros esfuerzos se han desvelado para elaborar fruta estabilizada. En la Patente americana US5871794, se describe una composición de guacamole con pulpa de tomatillo. Se han desvelado otros esfuerzos más para obtener formulaciones alimenticias cremosas, como se revela en la Patente US6284303 que describe un alimento cremoso basado en hortalizaIn the state of the art, American patent US538414 describes a procedure for processing avocado pulp. Other efforts have been unveiled to make stabilized fruit. In American patent US5871794, a guacamole composition with tomatillo pulp is described. Still other efforts to obtain creamy food formulations have been disclosed, as disclosed in US Pat. No. 6,284,303 which describes a vegetable-based creamy food.
La solicitud de patente US 2004/0811741 describe la preparación de una composición de puré de fruta estabilizado, en la que se prepara pulpa de aguacate estabilizada por la mezcla de aguacates triturados con ácido ascórbico y calentamiento; preparación de una suspensión base que contiene fibra de cítricos, aceite de girasol y agua; mezcla de esta suspensión base con la pulpa de aguacate estabilizada; y a través de la cual todos los ingredientes se homogenizan y calientan entre sí.Patent application US 2004/0811741 describes the preparation of a stabilized fruit puree composition, in which stabilized avocado pulp is prepared by mixing crushed avocados with ascorbic acid and heating; preparation of a base suspension containing citrus fiber, sunflower oil and water; mixing this base suspension with the stabilized avocado pulp; and through which all the ingredients are homogenized and heated together.
La solicitud de patente europea US20040882920 se refiere a una composición basada en fruta estable a temperatura ambiente, lista para servir y con alto contenido de fibra. Más particularmente, la invención se refiere a una composición basada en fruta estable a temperatura ambiente, lista para servir y con alto contenido de fibra que tiene una base frutal extendida. La composición es estable a temperatura ambiente durante al menos aproximadamente ocho (8) semanas después de la apertura con bajo contenido de grasa, es sustancialmente libre de almidón, y adecuada para una bebida, relleno, salsa para mojar, salsa, pasta untable, aderezo o similares.European patent application US20040882920 refers to a composition based on fruit that is stable at room temperature, ready to serve and with a high fiber content. More particularly, the invention relates to a high fiber, ready-to-serve, room temperature stable, fruit-based composition having an extended fruit base. The composition is stable at room temperature for at least about eight (8) weeks after opening as low fat, substantially starch free, and suitable for a beverage, filling, dipping sauce, sauce, spread, dressing or the like.
Un objetivo de la presente invención es proporcionar un producto alimenticio a base de aguacate, similar a una mayonesa sin huevo termoestable. En ninguna de las solicitudes de patentes anteriores se ha desarrollado un producto alimenticio a base de aguacate que presente las mismas propiedades de la invención con 25% menos de calorías, % menos de grasa, aporte de magnesio y vitaminas C, E y B6, aporte de fibra vegetal, aporte de ácidos mono insaturados, aporte de potasio y que pueda mantenerse estable a temperatura ambiente, mantenga el color sin oxidarse.An objective of the present invention is to provide an avocado-based food product, similar to a heat stable eggless mayonnaise. In none of the previous patent applications has an avocado-based food product been developed that presents the same properties of the invention with 25% fewer calories, % less fat, magnesium content and vitamins C, E and B6, contribution vegetable fiber, contribution of monounsaturated acids, contribution of potassium and that can remain stable at room temperature, maintain color without oxidizing.
Otro objetivo de la invención es proporcionar un procedimiento de preparación que incorpora la preparación de una solución que permita mantener la estabilidad y el color del producto alimenticio resultante, de tal manera que la mezcla resultante será estable en condiciones de almacenamiento y transporte. Las mezclas preparadas según esta invención son estables durante largos períodos de tiempo, pero en general son estables durante al menos aproximadamente un mes y preferiblemente durante períodos de al menos aproximadamente tres meses. Another object of the invention is to provide a preparation process that incorporates the preparation of a solution that makes it possible to maintain the stability and color of the resulting food product, in such a way that the resulting mixture will be stable under storage and transport conditions. Mixtures prepared in accordance with this invention are stable for long periods of time, but are generally stable for at least about one month and preferably for periods of at least about three months.
REALIZACIÓN PREFERENTE DE LA INVENCIÓNPREFERRED EMBODIMENT OF THE INVENTION
La presente realización muestra un producto alimenticio similar a una mayonesa a base de aguacate que presenta unas propiedades nutricionales únicas permitiendo mantenerse estable a la oxidación y a los cambios térmicos manteniendo el color del producto.The present embodiment shows a food product similar to an avocado-based mayonnaise that has unique nutritional properties allowing it to remain stable to oxidation and thermal changes while maintaining the color of the product.
La pulpa del aguacate varía un poco en sus propiedades dependiendo de la variedad, el clima, el suelo y las condiciones específicas de crecimiento bajo las cuales se cultivó ese aguacate. Por estas razones, no es posible predefinir exactamente las condiciones que producirán en cada caso una fina dispersión de estabilidad óptima. En general, cuando la mezcla se realiza en un homogeneizador, la presión debe ser de al menos aproximadamente 500 libras por pulgada cuadrada para producir la dispersión fina estable. El aguacate es un producto que se oxida con facilidad por acción de la encima polifenoloxidasa en presencia de oxígeno. No existe en un producto a base de aguacate, que mantenga el color y que se conserve a temperatura ambiente.Avocado flesh varies somewhat in its properties depending on the variety, climate, soil, and the specific growing conditions under which that avocado was grown. For these reasons, it is not possible to predefine exactly the conditions that will produce in each case a fine dispersion of optimum stability. In general, when mixing is done in a homogenizer, the pressure must be at least about 500 pounds per square inch to produce the stable fine dispersion. Avocado is a product that is easily oxidized by the action of the enzyme polyphenol oxidase in the presence of oxygen. It does not exist in an avocado-based product, which maintains color and is kept at room temperature.
Para lograr la invención se introducen el aguacate entero congelado en mitades, los cuales han sido previamente bañados en una solución para evitar la oxidación de los mismos, por lo que la primera etapa es enjuagarlos antes del picado, para la emulsión, se prepara la solución incorporando ácido cítrico con el fin de mantener un pH ácido para evitar la oxidación y además reducir el tratamiento térmico, se introduce benzoato y sorbato de sodio para aumentar la vida secundaria del producto y se introduce clorofilina a la solución con el fin de mejorar el color y aumentar la estabilidad del producto resultante con respecto a la oxidación.To achieve the invention, the whole frozen avocado is introduced in halves, which have been previously bathed in a solution to prevent their oxidation, so the first stage is to rinse them before chopping, for the emulsion, the solution is prepared. incorporating citric acid in order to maintain an acid pH to avoid oxidation and also reduce heat treatment, sodium benzoate and sorbate are introduced to increase the secondary life of the product and chlorophyllin is introduced to the solution in order to improve color and increase the stability of the resulting product with respect to oxidation.
La clorofilina (CFL) es una mezcla semisintética de sales de cobre y sodio derivada de la clorofila, a diferencia de la clorofila natural, es soluble en agua y este hecho permite ser utilizada en la preparación del producto alimenticio de la presente invención, además las diferencias estructurales con la clorofila permiten que sea más estable contra la oxidación y por tanto su acción antioxidante neutraliza físicamente variados agentes oxidantes que pueden atacar el aguacate del producto alimenticio siendo más fácilmente biodisponible y manejable, de tal manera que permite una estabilidad adicional al producto alimenticio de la invención.Chlorophyllin (CFL) is a semi-synthetic mixture of copper and sodium salts derived from chlorophyll, unlike natural chlorophyll, it is soluble in water and this fact allows it to be used in the preparation of the food product of the present invention, in addition to the Structural differences with chlorophyll allow it to be more stable against oxidation and therefore its antioxidant action physically neutralizes various oxidizing agents that can attack the avocado in the food product, being more easily bioavailable and manageable, in such a way that it allows additional stability to the food product. of the invention.
El producto alimenticio comprende en peso de 40 a 60 % de pulpa de aguacate; de 25 a 35% de aceite; de 2 a 4 % de endulzante; de 1.8 a 3.8 de zumo de limón; de 0.25 a 1 % de sal; de 0.15 a 0.30 de ácido cítrico; de 0.02 a 0.04 de sorbato potásico; de 0.02 a 0.04 de clorofilina; de 0.01 a 0.03 de benzoato; y al menos 0.01% de pimienta negra.The food product comprises by weight from 40 to 60% avocado pulp; 25 to 35% oil; 2 to 4% sweetener; from 1.8 to 3.8 lemon juice; from 0.25 to 1% salt; of 0.15 to 0.30 citric acid; from 0.02 to 0.04 of potassium sorbate; from 0.02 to 0.04 of chlorophyllin; from 0.01 to 0.03 of benzoate; and at least 0.01% black pepper.
El aceite puede ser aceite de girasol, aceite de oliva, aceite de aguacate, aceite de soja o aceite de coco. El endulzante puede ser seleccionado del grupo que comprende azúcar, stevia, sucralosa, ciclamato monosódico, panela, miel, sirope de arce, y sirope de agave.The oil can be sunflower oil, olive oil, avocado oil, soybean oil, or coconut oil. The sweetener may be selected from the group consisting of sugar, stevia, sucralose, monosodium cyclamate, brown sugar, honey, maple syrup, and agave syrup.
El procedimiento para la elaboración de la mayonesa de aguacate después de múltiples ensayos presenta las siguientes etapas operativas:The procedure for the preparation of avocado mayonnaise after multiple tests presents the following operational stages:
a) Acondicionado de 40 a 60 % de pulpa de aguacate previamente congelados a -20 C°, durante una hora en agua fría. Se escurren. Se trituran con aceite en una proporción de 25 a 35% del peso total del producto para conseguir una pasta de aguacate.a) Conditioning of 40 to 60 % of avocado pulp previously frozen at -20 C°, for one hour in cold water. They slip away. They are crushed with oil in a proportion of 25 to 35% of the total weight of the product to obtain an avocado paste.
b) Se pre-emulsiona la pasta de aguacate añadiendo el producto de la etapa anterior a una solución previamente formada mediante la incorporación de 0.15 a 0.30% en peso de ácido cítrico para lograr mantener un pH ácido, de 0.01 a 0.03% en peso de benzoato de sodio y de 0.02 a 0.04% en peso de sorbato de sodio para mantener la estabilidad y evitar la oxidación y se añade de 0.02 a 0.04% en peso de clorofilina a la solución, lo que evita la oxidación del producto y mantiene el color.b) The avocado paste is pre-emulsified by adding the product from the previous stage to a solution previously formed by incorporating 0.15 to 0.30% by weight of citric acid to maintain an acidic pH, from 0.01 to 0.03% by weight of sodium benzoate and 0.02 to 0.04% by weight of sodium sorbate to maintain stability and prevent oxidation and 0.02 to 0.04% by weight of chlorophyllin is added to the solution, which prevents oxidation of the product and maintains the color .
c) Se realiza un emulsionado final con todos los ingredientes incorporando a la mezcla anterior de 2 a 4 % en peso de endulzante; de 1.8 a 3.8% en peso de zumo de limón y de 0.25 a 1 % en peso de sal. Finalmente se añade al menos de 0.01% en peso de pimienta negra.c) A final emulsion is made with all the ingredients, incorporating 2 to 4% by weight of sweetener into the previous mixture; from 1.8 to 3.8% by weight of lemon juice and from 0.25 to 1 % by weight of salt. Finally, at least 0.01% by weight of black pepper is added.
d) Se calienta el resultado de la etapa anterior hasta aproximadamente 70C° y se envasa en caliente. Se enfría en abatidor de temperatura con agua y glicol.d) The result of the previous stage is heated to approximately 70C° and packed hot. It is cooled in a blast chiller with water and glycol.
e) Se procede a su almacenamiento e) It is stored
El producto resultante logra esta estabilidad debido a que el producto después de ser emulsionado con todos los ingredientes se calienta hasta aproximadamente 70°C y se envasa en caliente. Si se calienta un poco por encima de 70 °C el resultado cuajaría y se cortaría la mezcla y si se realiza a temperaturas menores simplemente no se emulsiona. Esto se debe a que la parte grasa contenida el aguacate cristaliza a temperatura ambiente. Para emulsionarla, es necesaria hacerla líquida fundiendo las grasas del aguacate. En este caso se duplica el punto de fusión mayoritario, hasta aproximadamente 70°C, alcanzando un resultado sorprendente que permite una gran estabilidad del producto resultante durante largos períodos de tiempo y que es resistente a los cambios de fase de las emulsiones.The resulting product achieves this stability because the product after being emulsified with all the ingredients is heated to approximately 70°C and hot packed. If it is heated a little above 70 °C the result would curdle and the mixture would be cut and if it is done at lower temperatures it simply does not emulsify. This is because the fatty part contained in the avocado crystallizes at room temperature. To emulsify it, it is necessary to make it liquid by melting the avocado fats. In this case, the majority melting point is doubled, up to approximately 70°C, reaching a surprising result that allows great stability of the resulting product for long periods of time and is resistant to phase changes in the emulsions.
El aceite puede ser aceite de girasol, aceite de oliva, aceite de aguacate, aceite de soja o aceite de coco. El endulzante puede ser seleccionado del grupo que comprende azúcar, stevia, sucralosa, ciclamato monosódico, panela, miel, sirope de arce, y sirope de agave.The oil can be sunflower oil, olive oil, avocado oil, soybean oil, or coconut oil. The sweetener may be selected from the group consisting of sugar, stevia, sucralose, monosodium cyclamate, brown sugar, honey, maple syrup, and agave syrup.
La base de aguacate estabilizada permanece estable en muchas condiciones diferentes, además, la mezcla resultante será estable en condiciones de almacenamiento y transporte. Las mezclas preparadas según esta invención son estables durante largos períodos de tiempo, pero en general son estables durante al aproximadamente un año. The stabilized avocado base remains stable under many different conditions, in addition, the resulting mix will be stable under storage and shipping conditions. Mixtures prepared in accordance with this invention are stable for long periods of time, but are generally stable for at least one year.
Claims (9)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5871794A (en) * | 1996-08-07 | 1999-02-16 | Brito; Jorge Issac | Stabilized guacamole and method for making same |
| ES2362778A1 (en) * | 2009-12-30 | 2011-07-13 | Jose Ignacio Gomez Fernandez | Recipe for the preparation of guacamole sauce. (Machine-translation by Google Translate, not legally binding) |
| MX2015008632A (en) * | 2015-06-23 | 2016-12-22 | Univ Sonora | Method for producing a healthy mayonnaise substitute based on avocado (persea americana) using isolated soy protein (glycine max) as emulsifier. |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5871794A (en) * | 1996-08-07 | 1999-02-16 | Brito; Jorge Issac | Stabilized guacamole and method for making same |
| ES2362778A1 (en) * | 2009-12-30 | 2011-07-13 | Jose Ignacio Gomez Fernandez | Recipe for the preparation of guacamole sauce. (Machine-translation by Google Translate, not legally binding) |
| MX2015008632A (en) * | 2015-06-23 | 2016-12-22 | Univ Sonora | Method for producing a healthy mayonnaise substitute based on avocado (persea americana) using isolated soy protein (glycine max) as emulsifier. |
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| Title |
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| Avocado Mayonnaise ¿ La Tourangelle. LATOURANGELLE.COM, 23/04/2021, [en línea][recuperado el 28/04/2022]. Recuperado de Internet (URL:https://latourangelle.com/blogs/recipes/avocado-mayonnaise), Ingredients, directions * |
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