ES2946640B2 - MAYONNAISE STYLE AVOCADO SAUCE AND ASSOCIATED PREPARATION PROCEDURE - Google Patents
MAYONNAISE STYLE AVOCADO SAUCE AND ASSOCIATED PREPARATION PROCEDURE Download PDFInfo
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- ES2946640B2 ES2946640B2 ES202230044A ES202230044A ES2946640B2 ES 2946640 B2 ES2946640 B2 ES 2946640B2 ES 202230044 A ES202230044 A ES 202230044A ES 202230044 A ES202230044 A ES 202230044A ES 2946640 B2 ES2946640 B2 ES 2946640B2
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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
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- 238000002844 melting Methods 0.000 description 2
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- 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
- 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
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 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
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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
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Description
DESCRIPCIÓNDESCRIPTION
SALSA DE AGUACATE ESTILO MAYONESA Y PROCEDIMIENTO DE ELABORACIÓNMAYONNAISE STYLE AVOCADO SAUCE AND PREPARATION PROCEDURE
ASOCIADOASSOCIATED
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 dietéticasy,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, a lower contribution of polyunsaturated fats and a additional fiber contribution, 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 not suitable for sale as whole fresh avocados because they are the wrong size, the wrong shape, or are not perfectly formed in some way. The pulp of these avocados is the same as that of other avocados. Due to their appearance, the problem of finding suitable outlets for these avocados has been a major concern for the avocado growing and processing industries for many years. Previous attempts to turn these avocados into a spreadable product that could be sold to the general public have generally failed because upon standing the mixture separates the organic layer from the aqueous layer, giving the product a poor 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 sauces are found in the form of emulsions, which are a combination or mixture of two or more liquids that are not soluble. A 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 emulsion of oil in lemon juice 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 causing a sticky mess. The key to making mayonnaise is to prevent the emulsion components from separating back into their individual components. This is called “flipped” or “broken” mayonnaise. No matter how long the oil and lemon juice are mixed, 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. Typically, once opened, mayonnaise should 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 a food product based on avocado similar to mayonnaise that remains stable at room temperature, manages to maintain the original color without oxidizing, and also with 25% less calories, % less fat, contribution of magnesium and vitamins. C, E and B6, contribution of vegetable fiber, contribution of monounsaturated acids and contribution of potassium.
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 hortaliza In the state of the art, American Patent US538414 describes a procedure for processing avocado pulp. Other efforts have been made to produce 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 Patent US6284303 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 fruit-based composition stable at room temperature, ready to serve and with high fiber content. More particularly, the invention relates to a room temperature stable, ready-to-serve, high fiber fruit-based composition having an extended fruit base. The composition is stable at room temperature for at least about eight (8) weeks after opening with low fat content, is substantially starch-free, and suitable for a beverage, filling, dipping sauce, sauce, spread, dressing or similar.
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 thermostable 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% less calories, % less fat, contribution of magnesium and vitamins C, E and B6, contribution of vegetable fiber, contribution of monounsaturated acids, contribution of potassium and that can remain stable at room temperature, maintain the 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 objective of the invention is to provide a preparation procedure that incorporates the preparation of a solution that allows maintaining the stability and color of the resulting food product, in such a way that the resulting mixture will be stable under storage and transportation conditions. Mixtures prepared according to this invention are stable for long periods of time, but generally are 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 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 optimal 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 polyphenol oxidase enzyme in the presence of oxygen. It does not exist in an avocado-based product that maintains its color and is stored 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, whole frozen avocado halves are introduced, 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 acidic 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 the 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 semisynthetic 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 of 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 40 to 60% avocado pulp; from 25 to 35% oil; 2 to 4% sweetener; from 1.8 to 3.8 of lemon juice; 0.25 to 1% salt; from 0.15 to 0.30 citric acid; from 0.02 to 0.04 potassium sorbate; from 0.02 to 0.04 chlorophyllin; from 0.01 to 0.03 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 comprising 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 making avocado mayonnaise after multiple trials 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 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 emulsification 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 packaged 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 packaged hot. 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 will 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, achieving a surprising result that allows great stability of the resulting product for long periods of time and that is resistant to phase changes of 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 comprising 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 mixture will be stable under storage and transportation conditions. Mixtures prepared according to this invention are stable for long periods of time, but generally are stable for about one year.
Claims (9)
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| 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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