MXPA97001517A - Low emulsified alliers in gr - Google Patents

Abstract

The present invention relates to a method for making emulsified formulations of oil-in-water food dressing, which comprises providing a pre-mix containing a fat, from about 5% to about 30% inulin, egg yolk, edible anhydride and water , wherein the pH in said premix is about 2.8 to about 4.5, and subjecting said premix through a high shear emulsifying device having a sharpening homogenization element located in a closely surrounding impact ring and is operated at a pressure of approximately 5,000 psig to approximately 15,000 psig to obtain a stable emulsion of oil on

Description

LOW EMULSIFIED ALLOYS IN GRABA Field of the Invention The present invention relates, in general, to a method for the manufacture of viscous and pourable dressings having a reduced fat content. More specifically, the present invention is directed to season-in-water emulsion type dressings that are produced without the use of starch or gums. Background of the Invention Mayonnaise is a well-recognized oil-in-water emulsion. The manufacture of mayonnaise in the United States is controlled by the Identity Standards of the Food and Drug Administration (FDA). Mayonnaise is aceitß-in-water emulsion emulsified sßmisólida and not pourable prepared from vegetable oil, water, material containing egg yolk and acidifying component, a product of mayonnaise made according loe identity patterns can not have enoß a 65% vegetable oil in oil. To be called a mayonnaise product according to the FDA Identity Standards, the emulsified dressing must be emulsified with egg yolk as the sole emulsifier and must contain at least 65% vegetable oil by weight. In a method for the production of mayonnaise, the usual components required are put together and premixed in a container. The resulting premix is transferred to an emulsifying apparatus such as a colloid mill. The colloid mill provides relatively high cutting forces which finely divide the premix and produce the formation of an oil-in-water emulsion which is highly viscous. High viscosity is a desirable quality, since it produces a high level of stability. In the typical mayonnaise emulsions, the high viscosity is a result of the hermetic packing of the globules of the dispersed phase, ie, the oil globules, in the continuous aqueous phase. This is relatively easy to achieve when the percentage of oil is greater than 74%. This is why most commercial mayonnaise products typically have oil contents much higher than the legal minimum of 65%, that is, an oil level greater than about 74%. The difficulty of reducing the oil level to below about 74% to produce a stable emulsion-based oil is illustrated by the teachings of US Pat. No. 4,923,707 to Schoenberg. Schoenberg's patent discloses a method for producing a mayonnaise where the oil content can be reduced to a level within the range of 65% to 72% through the use of a low DE mal2 syrup that has a DE of about 27 to about 43 in the mayonnaise formulation. Many years ago, it was recognized that oil-in-water emulsions having an oil content of less than 65% could be produced with great stability through the use of starch base tub. The term "salad dressing" refers to such salad dressings based on starch. Salad dressing, as defined generally Federal Patterns Estadoß States, is the oil-in-water emulsion emulsified semißólida and not pourable prepared from an edible vegetable oil, an acidifying component selected from vinegar, most lemon or lime juice, a component containing egg yolk and a paste of cooked or partially cooked starch prepared from a starch to aliroen-tos, tapioca flour, flour gives wheat, rye flour or combinations of these starchy materials and water . The salad dressing may also contain any emulsifier components besides the ema egg, such as acacia gum, locust bean gum, guar gum, karaya gum, tragacanth gum, carrageenan, pectin, propylene glycol ester alglnieo acid, carboxymethylcellulose sodium or any mixture of two or more of these emulsifying components. The salad dressing, as defined by the Identity Patterns, contains not less than 30 percent by weight of vegetable oil and no less component that contains egg yolk than is equivalent to the yolk solids provided by the yolk of liquid egg at a level of 4 percent in pet. Previous Technique Many efforts have been made to reduce the oil content of the vinegar dressings, such as mayonnaise and salad dressing, to produce products similar to mayonnaise and salad dressings, but which have less oil than the FDA Identity Patronens. Said reduced oil products will be considered as reduced oil mayonnaise or reduced oil salad dressing. U.S. Pat. No. 2,944,906 of Spitzer addresses mayonnaise-type products with normal mayonnaise characteristics, but containing a lower level of edible oils than is normally used in the manufacture of mayonnaise. According to the Spitzer patent, low oil levels of from about 5 to about 30% by weight are obtained in an oil-cage emulsified dressing by the use of a combination of gums. One of the gums being a rigid gum, such as agar-agar and one of the gums being a soft gum, such as carboxymethylcellulose. According to the method of the spitzer patent for preparing a mayonnaise-type dressing, the components for the dressing are combined in a suitable mixer, such as a Groen kettle, by removing the auxiliary stirrer. When the agitation of the mixture of components is stopped, a gel is formed with the rest, which is pumped into a holding tank. The gel is then processed through a Manton-Gaulin houroge at 750-1000 psi to disintegrate the gel to an oil-in-water emulsion. The Patent? No. 3,955,010 to Chozianin et al. describes an emulsified oil dressing that has a low acid level and a low pH. The patent of Chozianin et al. is aimed in particular at obtaining low levels of acid and a soft taste in products of the type of salad dressing and French dressing. The emulsified oil dressings described in the patent of Chozianin et al. they have an edible oil present in an amount of between 1% and 50%. Stability is provided to the emulsified oil dressings of the Chozianin et al. Patent. through the use of a starch base or an emulsifying agent, such as egg yolk solids and various gums. The patent of Chozianin et al. shows the use of a conventional hourglassing equipment for the production of emulsified oil dressings. Said conventional homogenization equipment, at the time of presenting the request of Chozianin et al., Was the use of a colloid mill or a Manton-Gaulin homogenizer. One embodiment of the present invention is directed to the production of mayonnaise-type semi-solid bites using the ingredients commonly used in the preparation of mayonnaise / but having greatly reduced oil levels in the range of from about 10% to about 40%. % and that do not contain starch or gums. Another embodiment of the present invention is directed to the production of pourable dressing-type products having greatly reduced oil levels compared to conventional pourable salad dressing, of between about 10-% and about 30%, but not They contain starch or gums.

DESCRIPTION OF THE DRAWINGS FIGURE 1 is a schematic drawing of a high pressure homogenizer which is useful in the present invention to give stable oil-in-water emulsions. SUMMARY OF THE INVENTION The present invention is directed to a method for preparing emulsions of dressings for oil-in-water food that do not contain starch or gums. According to the method, a premix is provided which includes a fat, such as a vegetable oil, inulin, an edible acid, egg yolk and water. The premix is subjected to a high shear emulsion by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to obtain an oil-in-water emulsion having oil droplets suspended in an inulin complex. -ye egg. DETAILED DESCRIPTION OF THE INVENTION In general, the present invention is directed to viscous and pourable types of the oil-in-water dressing compositions. The compositions include a fat selected from hard fats having a melting point of from about B0 ° to about 200 ° F and vegetable oils that are liquid at room temperature, a material containing egg yolk, an edible acid, inulin and water. The fat is present at a level of from about 10% to about 40%. The inulin is present at a level of from about 5% to about 30%. The product containing egg yolk is present at a level sufficient to obtain from about 1.5% to about 10% egg yolk solids. The edible acid, such as vinegar, is present at a level that a pH of from about 2, B to about 4.5 is obtained. Water is present in an amount sufficient to obtain equilibrium, i.e., generally at a level of from about 20% to about 80%. The compositions may also contain sugar or artificial sweetener and flavoring materials, such as salt * Bl sweetener, if used, is present at a level equivalent to from about 0.5 to about 2.0 percent sugar. The salt, if used, is present at a level of from about 0.5% to about 3.0%. The compositions may also contain antibacterial agents, such as potassium sorbate, and surfactants such as Pol sorbate 60. The vegetable oil can be any of the well-recognized food oils / such as soybean oil, corn oil, seed oil cotton, peanut oil and olive oil. Hard fat can be any food-grade fat, such as natural milk fat, palm oil and cocoa butter. Inulin is a polysaccharide derived from various vegetable tubers, such as dahlia, Jerusalem artichokes and chicory. Inulin TB is a polysaccharide of fructose units with a molecular weight of about 5,000. if molecular weight of inulin depends on its origin. The edible acid can be any suitable edible acid, such as acetic acid and citric acid. The egg yolks may be provided by any suitable source, such as whole egg, separated liquid yolk and dried egg yolk. To prepare the seasoning-type products of the present invention, any dry ingredients, such as seasonings, including salt and sugar, are combined. Approximately 70% of the water is added to a mixing vessel. The inulin and other dry components are added and the mixture is stirred for about 2 minutes. The egg yolks are added and the rest of the water is used to wash the rest of the egg yolk material from the container. An edible acid is then added, followed by vegetable oil or hard fat. The entire formula is mixed for an additional period of from about 1 to about 4 minutes. If a hard fat is used, heat the mixture to a temperature sufficient to melt the fat. The mixture from the vessel is transected by means of a suitable conduit and a suitable pump through a high-energy, high-shear homogenizer operated at a pressure in the range of from about 5,000 pg up to about 15,000 psig. A suitable high-energy homogenizer is a Rannie homogenizer, as illustrated in FIGURE 1. The high shear homogenizer, such as a Rannie homogenizer (APV Rannie, Copenhagen), has a blade edge hoisting element located within a closely surrounding impact ring, such as shown in FIGURE 1, the dressing formulation enters the ogenizer through an orifice 11, which is located in a valve seat 13. As the dressing formulation proceeds through the orifice 11, it impacts the edge valve and blade seat 15. The edge valve and blade seat 15 produce an abrupt change of flow direction of the dressing formulation, causing it to impact the surface of the current impact ring 17. The formulation of dressing is separated from the top and bottom of the current impact ring at high speeds approaching the speed of sound. In general, the initial pressure of the dressing formulation at the time of introduction into the orifice 11 is at least about 8,000 psig and, preferably, at least about 12,000 pg. The pressure P2 of the seasoning formulation that separates is substantially atmospheric. As indicated, seasoning formulations having a viscous or pourable Mayonnaise quality can be produced by the method of the present invention, with a level of fat in the range of from about 10% to about 40% unused. a paste of starch. The level of use of the various components is manipulated within the indicated ranges to obtain a viscous dressing or a pourable dressing. The unique property of the present invention is the rapid observed settlement of the inulin m sele and e to egg after passage through the homogenizer hs. It is thought that the co-processing of inulin and egg yolks within the indicated range of pH produces an interaction between these two ingredients in an acid medium, which gives the whole gel. The rapid settling gel imitates the structure and mouthfeel of the low calorie mayonnaise without the addition of starches and gums, which are the current state of the art. The following examples further illustrate various features of the invention, but are intended not to limit the scope of the invention in any way, as indicated by the appended claims. Example 1 Ingredient Porcentai? and o (qi Water 50,089 400/7 Soybean oil 20.0 160.0 Sugar 1.0 8.0 I Innulliinnaa 2 200,, 00 160.0 Salted liquid egg yolks 3.4 27.2 120 g Vinegar 3.0 24.0 Salt 2.0 16.0 SSoorrbbaattoo ddee ppoottaassiioo 00,, 117755 1,4 Mustard flour 0,136 1,09 Polysorbate 60 0.2 1.6 Procedure: Mustard meal, potassium sorbate, ßal and sugar were weighed together. Polyoorbate 60 was weighed with soybean oil. (The mixture was heated slightly to solubilize Polybrassite 60). Weighing water, inulin and egg yolks separately. About 70% of the water was added to a stainless steel Waring blender. The inulin and other dry ingredients were added and the mixture was stirred for about 2 minutes. The egg yolks were added from a container and the rest of the water was used to wash the rest of the egg yolks from the container. The vinegar was then added, followed by the oil-Polysorbate 60 mixture. The whole formula was mixed for a further 2 minutes. Any foam produced was then removed. The foam causes pressure and processing problems in the Rannie homogonizer. A defoamer can be added as processing aid. | the mixture was then processed in a Rannie homogenizer at a laboratory scale at 5,000 psi. The samples were collected and evaluated 15 hours later. The product had a good texture, an excellent cut and had a smooth and creamy taste. There is no evidence of strange flavors and the mouthfeel and the after taste were good. The TATX2 texture readings were 60.2 and 56.5. The titratable acidity was 0.36 and the pH was 4.23. Example 2 A second formulation was prepared and processed according to Example 1, except that the inulin level was reduced to 13% and the water level was increased to 56, B2%. After processing according to Example 1, a stable acetyl-in-water emulsion was obtained, which was stable in storage without phase separation.

Claims (12)

1. RfirVI DICACIOMES 1. A method to prepare formulations for dressings of oil-in-water food consisting of providing a pre-mix consisting of a fat, inulin, egg yolk, an edible acid and water and subjecting said premix to a high shear emulsion carrying said premixing through a high shear etching machine operated at a pressure of from about 5,000 psig to about 15,000 paig to obtain a stable oil-in-water emulsion.
2. 2. A method according to Claim 1, wherein said premix has from about 10% to about 40% by weight of said fat.
3. 3. A method according to claim 1, wherein said premix has from about 10% to about 40% by weight of said fat, from about 2% to about 10% of egg yolk solids and said premix has enough edible acid to provide a pH in said premix from from about 2.8 to about -5.
4. 4. A method according to Claim 1, wherein said premix has from about 10% to about 40% oil, the yolk solids are present at a level of from about 2% to about 10% by weight, the inulin is present at a level of from about 5% to about 30% and the water is present at a level from about 20% to about 80%.
5. 5. A method according to Claim 1, wherein said fat is selected from hard fats having a melting point of from about 80 ° F to about 100 ° F and acid vegetables which are liquid at room temperature.
6. 6. A method according to Claim 1, wherein said premix also includes a sweetener and salt,
7. 7. a dressing composition for oil-in-water emulsified food consisting of a fat, inulin, egg yolk, an edible acid and water.
8. 8. A composition according to Claim 7, wherein said fat is present at a level of from about 10% to about 40%.
9. 9. A Bßgün composition claim, qUB has from about 10% to about 40% by weight of said fat, from about 2% to about 10% egg yolk solids and has sufficient edible acid to obtain a pH in said composition from 2.8 to about 4.5.
10. 10. A composition according to Claim 7, having from about 10% to about 40% oil, from about 2% to about 10% by weight of egg yolk solids, from about 5% to about 30% inulin and the water is present at a level of about 20% at approximately 80%.
11. 11. A composition according to Claim 7, wherein said fat is selected from fats having a melting point of about 80 ° F to about 100 ° and vegetable oils which are liquid at room temperature.
12. 12. A composition according to claim 7, which also includes a sweetener and fat.