HU199263B - Method for producing edible emulsion of mayonnaise type - Google Patents

Abstract

The present invention relates to a method for producing dietary mayonnaise or salad dressing. The process is characterized in that a buffer solution of 30 to 90% by weight of water is mixed with 0.06 to 0.25% by weight of sodium hydroxide and 0.2 to 0.4% by weight of citronic acid sodium is prepared in a manner known per se to 60% by weight of buffer 1. - emulsifying between 50 and 50% by weight of vegetable oil and 3.3 to 4.7% by weight of the protein, 0.5 to 1.5% by weight of starch in the remaining buffer solution and 0.3 to 11.7% by weight of the protein, and optionally 0.1 by weight; - they are suspended from a 3.5 wt.% Excipient, the emulsion and the suspension are mixed, and the resulting emulsion is pasteurized. EN 199263 B Scope of the description: 4 pages r;

Description

The present invention relates to a process for preparing a nutritional emulsion of the mayonnaise or salad dressing type, which is widely used in the dietary nutrition of patients suffering from fat metabolism disorders and in the prevention thereof.

High fat ratios are a feature of the current diet of the population of economically developed countries. The tendency - fat intake, either in the form of fatty foods or hidden * fat - is increasing. Above average recommended fat intake for a balanced diet is one of the reasons why the majority of the population is overweight or obese and prone to various metabolic disorders. To solve this problem, many fat-poor products have been developed.

For example, a low fat dietary emulsion is known having the following composition:

fat 3 - 20 1% protein 1 - 10 tX sucrose 20 - 60 tX pectin 0.01 - 0.07 LX calcium acetate 0.001 - 0.1 IX substances 0.2 - 4.54 tX (US 303 819) subadaimi description)

In preparing the above emulsion, vegetable oil or animal fat or a mixture of the two is emulsified in an aqueous solution of proteins, amino acids and / or carbohydrates. However, the resulting emulsion is not sufficiently stable and therefore, prior to emulsification, salts of polyvalent metals are added.

Prior to dispersion of the fats, a surfactant polyelectrolyte is added to an aqueous solution of proteins, carbohydrates, or amino acids which, upon interaction with the ions of polyvalent metals on the surface of the fatty phase particles, forms an insoluble, mechanically solid, gelatinous salt.

Said emulsion has a coarse distribution and contains chemical substances which impart an approximately neutral pH to the formulation which does not ensure microbiological stability. Egg powder, calcium ucelate is used to make the emulsion and therefore such an edible emulsion cannot be used in dietary nutrition and infant nutrition.

Edible emulsion is known to contain vegetable oil, milk protein (milk powder), soybean oil, egg yolk, acetic acid, stabilizer, coloring agent and salt (British Patent No. 1,548,490).

During the preparation of the emulsion, the mixture of coagulated egg yolk (egg yolks powder), milk powder, starch, stabilizers, vegetable oil, salt and coloring agent is heated to 80-100 ° C, then cooled to room temperature or below, then the emulsified mixture is emulsified in vegetable oil. the finely divided emulsion is then flavored with acetic acid, if necessary with other additives, and the final product cooled.

The said dietary emulsion contains egg yolk, acetic acid and chemical stabilizers, has a fat content of more than 50 mcgX and is therefore not suitable for diet.

The successive cooling-heating operations, the addition of vegetable oil in several portions, complicate the production process.

According to the present invention, a dietary mayonnaise or salad dressing emulsion of the type is prepared by:

- 90% water by mixing 0.06-0.25% citric acid and 0.2-0.4% citric acid sodium salt to form a buffered solution, 1 to 50% vegetable oil in 10 to 60% by weight of the buffer solution in a known manner; emulsifying 3.3 to 4.7% by weight of the oil, suspending 0.5 to 1.5% by weight of starch and 0.3 to 11.7% by weight of protein and optionally 0.1 to 3.5% by weight of flavoring agent in the remaining buffer solution the emulsion and suspension are mixed and the resulting emulsion is pasteurized.

The above dietary emulsion contains about 50 X or less fat, but contains no chemical stabilizer, acetic acid and egg yolk, thus providing a good dietary effect.

Vegetable oils and protein components are in good harmony with each other and other components of the emulsion can be easily digested. The emulsion according to the invention has a high nutritional value and a low chlorine content. In order to increase the nutritional value, it is preferred that the emulsion contains milk protein such as casein, coprecipitate, whey concentrate or a mixture thereof and / or vegetable protein, namely soy protein, as a protein component.

The finely divided emulsion produced by emulsification is diluted with the eniliLett slurry to the appropriate fat content. The technology can produce any fat-containing meal emulsion from 1 X fat salad dressing to 50 X fat mayonnaise without the need for an additional stabilizer. The process is simple from a technological point of view, with the additional advantage that only a fraction of the total weight is subjected to energy intensive emulsification.

The stable high dispersion emulsion is formed at 50-75 ° C and 15 x 10® to 17 x 10® Pa, while pasteurization is carried out at 65-100 ° C.

The procedure is described in more detail below. Unless otherwise stated, the amount of the components is by weight, based on the weight of the finished product.

HU 199263 Β

A buffer solution is prepared using 90% water, 0.06-0.25% citric acid and 0.2-0.4% citric acid. In the range of 10 to 60 loxX of the buffer side (100 loxX of the entire buffer side), 1 to 50 loxX of vegetable oil, preferably corn oil or sunflower oil, and 3.3 to 4.7% of protein by weight of oil (100 g of total fat) X's) emulsifiers. The amount of fat is determined as a function of the desired fat content of the finished product. When determining the amount of protein, we start from the amount that provides the finely dispersed emulsion in the form of a coat on the surface of the dispersed fat phase. The amount of buffer used for emulsification depends on the fat content of the emulsion to be formed.

The emulsification is carried out at various process parameters depending on the design of the equipment. Preferably 50 - 75 ° C, 15-16 mm Hg x ^Ι0 β is carried out emulsification.

The remainder of the buffer solution contains between 0.5 and 1.6% by weight of starch and the amount of protein remaining from the amount required to produce 5-15% by weight of protein, and * optionally 0.1 to 3%. , 5% by weight of flavoring material is suspended.

The mayonnaise with less than 5% by weight of protein may have an inadequate diet while the product with more than 15% by weight of protein will be excessively lumpy. The starch provides a sauce-like consistency to the final product and also dies as a stabilizer.

The emulsion is diluted with the above suspension and the diluted emulsion is pasteurized at 65-100 ° C. The temperature is selected according to the coagulation temperature of the proteins.

The food emulsion has a homogeneous consistency, high stability and good shelf life. The stability to mixing was measured by a known method. A measure of the stability of a mayonnaise-type edible emulsion is the amount of fat that is released from the emulsion after strong mechanical and thermal treatment.

The mayonnaise-type edible emulsion produced is creamy, homogeneous in consistency and has a fat content of 11 to 50 X. The salad dressing type emulsion looks like milk or cream with the right fat content. The fat content is between 1 and 10 X. These products have a low calorie content, high barrier and excellent organoleptic and dietetic properties.

The dietary properties of the emulsion of the present invention have been demonstrated in extensive clinical trials in patients with fat metabolism disorders, both children and adults.

The process makes it possible to produce a dietary emulsion with a fat content of between 1 and 50 X, which has been produced by known techniques to nein. The application of the process does not require complicated equipment and can be widely applied in the oil and chemical processing industry,

The process for preparing the mayonnaise vugy salad dressing emulsion of the present invention will now be described, by way of specific examples.

Example 7

Dissolve 0.25 kg of citric acid and 0.4 kg of sodium citrate in 40.25 kg of water. The resulting buffer page is divided into two parts. To 25.263 kg of buffer solution is added 50 kg of sunflower oil and 1.66 kg of coprecipitate (precipitated milk protein) and the resulting mixture is emulsified at 75 ° C and 15 x 10 · Pa until it becomes a highly dispersed emulsion.

Meanwhile, 0.5 kg of starch, 3.34 kg of coprecipitate, 0.1 kg of salt and 3.5 kg of sugar are added to the remaining buffer solution. The 23.077 kg of aqueous suspension is mixed with the emulsion of 76.923 kg. The product obtained is pasteurized at 100 ° C.

The resulting mayonnaise-type 50 X fat meal emulsion has a creamy homogeneous consistency with the following composition:

weight percent sunflower oil 50 tX coprecipitate 5.00 tX starch 0.5 tX citric acid 0.25 tX sodium citrate 0.4 tX salt 0.1 tX sugar 3.5 tX water up to 100 tX

The product was not prone to separation, either freshly prepared or stored for 15 days,

EXAMPLE 2 A salad dressing emulsion of the type consisting of weight x fat is prepared as follows.

In 88.14 kg of water 0.06 kg of citric acid and 0.2 kg of sodium citrate are dissolved.

100 kg of emulsion requires 1 kg of oil, to 1 kg of oil 0.953 kg of buffer solution and 0.0472 kg of whey protein are added. The resulting mixture was emulsified at 50 ° C and 17 x 10 Pa.

At the same time, an aqueous suspension (98 kg) of the remaining buffer solution, 1.0 kg of starch, 5.953 kg of whey protein, 0.1 kg of salt and 3.5 kg of sugar was prepared. THE

-3IIU 199263 Π of aqueous suspension in a blender is mixed with 2 kg of emulsion to form a salad dressing emulsion containing 1% by weight of fat, having the following composition:

weight percent

corn oil 1.00 IX tejfehérjekoncentiátuin 6.0 IX starch 1.0 tx citric acid 0.06 tX Sodium citrate 0.2 tX salt 0.1x sugar 3.5 IX

After storage for up to 15 days, the product does not tend to separate.

Example 3 Salad dressing emulsion containing strain x fat was prepared according to Example I. The aqueous buffer was prepared from 80.25 kg water, 0.25 kg citric acid and 0.4 kg sodium citral, and 10 kg corn oil, 0.5 kg starch, 0.1 kg salt and 2.5 kg sugar were used. The protein used is β kg of soy protein concentrate. The resulting emulsion has the following composition;

tömcgszázalék

corn oil 10.0 IX white jekoncentrátu ni soybeans 6.0 tX starch 0.5 tX citric acid 0.25 tX Sodium citrate 0.4% sugar 2.5 IX salt 0.1x water remaining part

The product has no tendency to partition freshly, even after storage for 15 days.

corn oil bale percent 30.0 tX hands 10.0 tx starch 1.0 tx i'iLroiusav 0.1x uálriu m-citral 0.3 IX sugar 3.0 tX salt 0,2tX water remaining part

The product obtained by this process is not prone to separation either freshly or after 15 days of storage.

Claims (4)

A process for the preparation of a dietary mayonnaise or salad dressing emulsion comprising: 20 to 90% by weight of water, 0.05-0.25% by weight citric acid and 0.2-1.1% by weight citric acid sodium tunisone to form a buffered lilac, known in the range of 10 to 60 parts by weight of the buffer side, from 1 to 50% by weight of vegetable oil and oil 3.3 to 4.7% by weight of protein were emulsified, with 0.5 to 1.5% by weight of starch in the remaining buffer and 0.3 to 11.7% by weight of protein. 30 and optionally 0.1 to 3.5% by weight of flavoring material are mixed, the emulsion and suspension are mixed and the resulting emulsion is pasteurized. The method of claim 1, wherein 35 characterized in that the emulsification is carried out at 50-70 ° C and a pressure of 15-17 x 10 3 Pa. Process according to claim 1 or 2, characterized in that the emulsion is pasteurized at 65-100 ° C. Example 4 A 30% fat mayonnaise edible emulsion was prepared as described in Example 1, except that 0.1% citric acid and 0.3 kg sodium citrate were dissolved in 55.4 kg water. It is mixed with 30 kg of corn oil, 10 kg of casein, 1.0 kg of starch, 0.2 kg of salt and 3.0 kg of sugar. The resulting 30 X fat mayonnaise edible emulsion has a homogeneous sour cream consistency with the following composition: