MXPA99011388A - Creamy food based on vegetables and process for me - Google Patents

Abstract

The present invention relates to a creamy food containing plant material as the main component imparting texture and sensation to the palate. The creamy food contains up to 78% vegetable matter, 1-5% oil and 0-5% starch. Pumpkin is the preferred vegetable because of its non-gritty texture and mild flavor, capable of taking other desired flavors. The product has a wide range of applications for its texture, sensation to the palate and stability. This can be seasoned and colored as desired, and offers a product with rich flavor, superior texture and is at the same time low in fat and / or calories and rich from the nutritional point of view. According to a preferred aspect of the process, the components are added in a special order and processed using means to allow the water to be released from the veget material.

Description

CREAMY FOOD BASED ON VEGETABLES AND PROCESS FOR THE SAME FIELD OF THE INVENTION The present invention relates to a formulation of creamy food based on vegetables and to the process. More specifically, it refers to a universal creamy food formulation, such as a seasoning, using vegetable matter, such as, for example, pumpkin, as a base.

BACKGROUND In recent years, consumers tend to show interest in health aspects, such as fat content, etc., and a decrease in the preparation / consumption of foods at home using foods with a high fat content, such as Mayonnaise type condiments. The creamy foods that are commercially available, such as semi-solid spreads, condiments and the like, are formulated with combinations of oil, eggs, starches, vinegar, etc., to provide a creamy structure, pleasant taste and palatability. . Bosco et al., U.S. Patent Nos. 4,273,790 and 4,273,795 disclose low-fat spreadable semisolid foods that may utilize small amounts of squash as an optional flavoring ingredient. However, it is not known that there are commercially available condiments, and especially those stable in storage formulated with * vegetable matter as the main component, which is responsible for the texture of the product and the sensation on the palate. For example, it is not known to exist in the trade a creamy food that uses, specifically, pumpkin base. Therefore, there is a need for commercially available creamy foods that use vegetable matter as a base, that are low in fat and high in vitamins, important parts of a healthy diet. For example, a vegetable-based seasoning as an alternative to conventional mayonnaise and other high-fat spreadable semi-solid foods would be well accepted by conscious consumers of health. In addition, a creamy vegetable-based food that is comparable in texture and organoleptic properties to its conventional counterparts would be welcomed by consumers. More specifically, there is a need for a commercially available creamy seasoning that uses vegetable matter as the main component, due to its low fat and rich nutritional qualities. Accordingly, an object of the present invention is to provide a universal creamy food using vegetable matter as the main component imparting texture and organoleptic characteristics to the food. Another object of the present invention is that the creamy food is capable of being stored in fresh, chilled, frozen or storage stable form Another object of the present invention is to provide a semi-solid food spread as a universal seasoning using vegetable matter, which includes, but is not limited to, pumpkin, chayote, zucchini, tomato, potato and beans as the main ingredient.Another object of the present invention is to provide a product with similar functionality of a creamy food, such as a seasoning, but with benefits Foods not currently available Another object of the present invention is to provide a spreadable solid food, seasoning that is creamy and spreadable Another object of the present invention is to provide a highly nutritional and low-fat vegetable base for a variety of food applications. Other objects and features of the present invention will be apparent to u n skilled in the relevant art with reference to the specification. In the present specification and the claims, all parts and percentages are by weight, unless otherwise specified.

COMPENDIUM OF THE INVENTION / These and other objectives are achieved in accordance with the present invention, which provides a creamy vegetable-based food and a process for its production. Plant matter, which can be used naturally, as puree or as a powder, is used as the main texture and the component that imparts sensation to the palate. Vegetables such as squash, chayote, beans, zucchini, tomato and potato can be used. The plant material of preference is present in amounts of up to 78% by weight. The creamy food may also contain oil and stabilizers and is suitable for storage in refrigerated, frozen and stable drawer form. Seasonings, spreads, sauces, dressings, marinades, crownings for vegetables, patés, fillings for baked goods, beverages, soups and soup improvers are included among the creamy foods contemplated by the present invention. Preferably, the creamy food is a creamy condiment based on pumpkin, universal in its broad aspects consists of pumpkin, oils and stabilizers. The composition may also include one or more other vegetables such as chayote, cucumber, zucchini, pepper, tomato, potato, beans, onions and lettuce. The process to produce a pumpkin-based condiment is to combine the plant material, fats and stabilizers using the medium to allow the water to be released from the vegetables to finally hydrate these and additional components. The process can be carried out in a kettle, colloid mill, press or homogenizer and preferably in a pot with continuous recirculation.

DETAILED DESCRIPTION OF THE INVENTION The vegetable-based creamy food of the present invention is a product prepared by the process of the present invention, which is made from the main ingredients that are nutritious and low in fat or fat free. The creamy foods of the present invention include, but are not limited to, a wide range of seasonings, spreads, sauces, dressings, marinades, vegetable toppings, pâtés, fillings for baked goods, drink, soups, soup and base improvers or ingredients for a wide range of other foods. In addition, the invention allows the production of a wide variety of novel spreads and other creamy food products, which are not simulations of the known products. The creamy foods of the present invention are proposed to be commercially available and, thus, commercially processed. Surprisingly, it has been found that a seasoning containing vegetable matter provides a healthier alternative without compromising its functionality. The plant material, as used herein, is intended to include plant material that includes, but is not limited to, pumpkin, chayote, cucumber, zucchini, pepper, tomato, potato, onions, lettuce and beans, including all varieties of these vegetables. • Different vegetables were evaluated for their smooth texture, creamy sensation, ability to be spiced and contributions to nutrition. Vegetables that include squash, chayotes of all types, which include winter chayote, walnut butter, cucumbers, zucchini, beans, white potatoes and sweet potatoes, as well as tomatoes were found acceptable for use as a base for creamy and suitable foods to impart their texture to the food. These vegetables can be used individually or in combinations with other vegetables. The plant material can be used in fresh, autoclaved or dehydrated form. The use of vegetable matter as the main ingredient in combination with a lower oil and starch content provides a unique creamy texture and pleasant feeling while providing positive nutrition. The preferred fat will be present in amounts within the range of from about 0 to 40% based on the weight of the final product, such as a spread, and most preferably in an amount of 10 to 20% by weight of the spread. The term "fat" as used herein is proposed to include all triglycerides of edible fatty acids regardless of origin or whether they are solid or liquid at room temperature. Common vegetable oils, which are included, are normal vegetable oils such as soybean oil, corn oil, cottonseed oil, peanut oil, sunflower oil, safflower oil, palm oil and rapeseed oil. Preferred fats for use in the invention will consist of soybean oil, olive oil, corn oil and butter. Most preferably, the fats are soybean oil and olive oil. The oils provide lubricity to the composition and keep the total moisture content low, which helps to control or balance the effects of acid and salt on the micro-stability. The use of stabilizers is essential to provide the necessary texture. These can be any of those known in the art for this purpose and preferably will be starches, gums, polysorbate 60 (an emulsifier), and the like and mixtures thereof. Rice starch is the preferred starch, which acts as a binder and thickener. Examples of the gums that can be used are xanthan gum and carrageenan, which serve as thickeners. The stabilizer can be used in any effective amount under the processing conditions and with the particular ingredients. Nevertheless, it has been found that levels of about 0 to 5% starch, preferably 1 to 3% starch, and 0 to 0.5% gums, preferably up to 0.3% gums, based on the weight of the composition total, they are particularly effective. In addition to their stabilizing function of the emulsion, these materials also have a viscosity-increasing effect in the composition. Usually, the gums will be dissolved or dispersed in the oil or water phase to avoid lumping. The preferred products of the invention will be suitably colored and seasoned with those materials known in the art for these purposes. An example of a coloring agent or pacifying agent is titanium dioxide (Ti02), but it is also possible to use other coloring agents. Coloring compounds such as beta-carotene are naturally present in pumpkin. Usually, the coloring compounds will be dissolved or dispersed in the oil or aqueous phase for convenient mixing. Otherwise, the titanium dioxide will form lumps. Representative of flavors and / or flavor improvers will be sodium chloride, / 'species, herbs and natural and synthetic flavors, as well as the plant material itself. In addition, the products of the invention are preferably stable against microbiological and oxidative deterioration. To control the growth of fungi and bacteria, the products contain one or more preservatives or inhibitors of molds such as sodium benzoate, potassium sorbate and similar materials. EDTA is an antioxidant and chelating agent that binds to metals so that they do not favor oxidation. The pH of the aqueous phase is preferably kept at a value below 4, and more preferably within the range of 3 to 3.5 to favor effective microbial control and good taste with the lowest necessary levels of preservatives. The citric acid and vinegar can be added to the formulation for its preserving effects (reducing the pH) and flavor characteristics. They can also be added any of the vitamins and minerals desired or that are normally associated with plant matter, such as vitamins A, C, D, E and iron. Surprisingly, the squash was identified as a superior vegetable and preferred for its non-gritty texture, unique pulpy, relatively soft taste and positive nutrition. The soft flavor of the pumpkin is combined with many other flavor-rich ingredients producing a variety of flavors, which are as versatile as common seasonings or other creamy foods. Pumpkin is high in vitamin A and its replacement for fat or oil produces a creamy food that is relatively low in fat. Pumpkin in any form, such as fresh pumpkin, mashed pumpkin or dehydrated squash is suitable for use in accordance with the present invention. The pumpkin puree is available in canned form, autoclaved. With up to 78% pumpkin, in combination with starch, preferably 1-2%, and oil, preferably 1-15%, the texture of a pumpkin base for creamy foods becomes light and spreadable with a smooth feel to palate. The increase in the amount of pumpkin above 78% is not considered advantageous because the pumpkin flavor becomes too strong and it is more difficult to mask the color of the pumpkin with colorants such as Ti02. The creamy vegetable-based food of the present invention can be prepared to be suitable for storage in refrigerated, frozen or stable drawer form. The following are processing considerations for preparing the vegetable-based creamy food of the present invention. The objective is to mix all the ingredients to arrive at a uniform product with an acceptable texture. During the work for this purpose certain challenges arise. Dispersibility is a factor. If all the ingredients are simply mixed together, the product will look like a paste. The following are solutions that have been discovered in an unexpected way. - Free water from vegetables - important to obtain an adequate texture. This is done by recirculating the composition in a kettle to release as much water as possible from fresh or pureed vegetables (decrease the amount of bound water). The best way contemplated by the inventors to achieve water release is through the use of a highly shear mixer with continuous recirculation, for its simplicity. The colloid mill, press, homogenizer and similar media can also be used to release water from vegetables. - Add vegetables and liquids between the first components in the mixture. - As an alternative, use dried vegetables with added water to avoid having to release the water. For example, dehydrated squash, available from Pierre Cagne, was adequate to produce results comparable to the use of pumpkin subjected to autoclaving when prehydrated to the same total moisture content. - The order of addition may be crucial. It is possible to mix all the vegetable matter with each other. Half of the oil is added in the middle of the process to loosen the dough and provide some lubricity. The oil is always added slowly to favor the formation of a stable emulsion and keep mixing. Certain dry ingredients must be added before other dry ingredients. The species and other dry ingredients must be mixed dry with starch to avoid lumps. Dry starch must be added before sugar. - It is necessary to separately hydrate the gums. - Titanium dioxide is added better when the oil is dispersed. - Vinegar and salt should be added after the starches and gums are completely hydrated. - In any method, care must be taken to minimize the incorporation of air for the best control of texture and density. However, as a variation, the products of the present invention can be aerated to provide sponge or softness to the overall texture. This can be done by introducing nitrogen to the product, for example. The following are examples and are not intended to limit in any way.

EXAMPLE 1. Vegetable-based condimeite products. In this example, vegetables such as squash, green pepper, pepper and tomato paste are used for their functionality to provide flavor and solids to a seasoning formulation in order to impart desirable texture and organoleptic qualities. The lettuce juice provides moisture, flavor, vitamins C and A and qualifies as plant material for purposes of the present invention. The following formulations of seasonings based on vegetable matter were prepared for testing in a group of consumers.

Percent in the formula Ingredients Formulation A Formulation B southwest party "" garden mix ' Soybean oil 10.00 13,500 fluid Xanthan gum 0.370 0.370 Carrageenan gum 0.110 0.110 Vinegar 4,500 4,500 Rice starch 2,000 2,000 Salt (NaCl) 2,000 2,000 Juice concentrate of 0. 160 0.160 Lemon Sodium Benzoate 0.10J 0.100 Emulsifier P-60, 0.270 0.270 available from Ruger Chem under the brand name TWEEN 60 Ti02, anhydrous 1,500 1,500 Crushed black pepper 0.060 0.040 Onion powder 2,430 3.000 Garlic powder 0.173 0.830 EDTA, available from Ciba- 0.010 0.010 Geigy Red pepper puree 5,000 5,000 Lettuce juice 5,000 deionized water 10,640 Toasted flavor, available 0.750 from Hasegawa Sugar, fine granulated 13,000 8,000 Tomato paste, 26% from 9,360 8,000 solids Chili powder, dark 1,440 Puree pepper 9,000 Puree green pepper 8,000 Pumpkin 24,000 35,000 Coriander species, 0.020 available from McCormick Cumin species, 0.028 available from McCormick. . Coriander seed, 0.017 crushed Basil species, 0.009 available from McCormick Celery seed, species 0.009 available from McCormick Nutmeg, species 0.013 available from McCormick Species red pepper 0.005 available from McCormick Oregano, Mexican, 0.025 crushed Clove species, available 0.080 from McCormick Ginger species, 0.090 available from McCormick Corn syrup 42 DE, 0.642 4.800 available from CASCO General procedure for the preparation of spreadable food: 1. All mashed or chopped vegetables and liquids were placed in a mixing container. 2. During the mixing the preservatives were added slowly and allowed to dissolve. 3. The starch, spices and flavors were added slowly with mixing. These dry ingredients were allowed to hydrate completely. 4. Sugar and corn syrup were added. 5. A third of the oil was combined with gums, the emulsifier and Ti02. The oil mixture was heated to 120 ° F, with stirring and added slowly to the mixing vessel. 6. The rest of the oil was added and allowed to emulsify for about 3 minutes. 7. The vinegar was added and the mixing continued for approximately 1 minute. 8. The salt was added and the mixing continued for about 1 minute. 9. The resulting product was prepared for use or for storage by refrigeration or other suitable means. Formulation A, southwest party condiments, and formulation B, garden mix, were tested by consumers. The results of the consumer tests were compared with the food standard MarketFacts. This food standard was established based on the test of domestic use of 42 different food products from 3 different companies. The analysis showed that these products are significantly superior to food standards. When these formulations based on pumpkin and vegetables were tested for texture or consistency, consumers found it "right" for a condiment. The taste and appearance were classified as "very good", the products were seen as "very good" and the products in general were found as "unique" or "very unique".

EXAMPLE 2. Marinades This example demonstrates the advantageous use of the formulations of the present invention as marinated.

Procedure: Formulation B of Example 1, garden mixture, was mixed in equal parts with vinegar. Pieces of chicken were placed in the marinade in a glass container and marinated overnight. After cooking it was observed the good penetration of the flavor in the meat. The marinade was adhered to the chicken during the roasting process and did not darken.

EXAMPLE 3. Process to produce a garden mix season A lot of 200 pounds of uz. garden mix seasoning was prepared according to the formulation of Example 1 and the process and its variations 3a-3d of this example. 3a A kettle with a 14-inch marine propeller was used. The pump used for recirculation was a DO30 Waukeshaw model for maximum speed. The mashed red and red pepper purée was loaded. corn syrup. Recirculation started at low speed. One-half water of the formula was added, followed by tomato paste and pumpkin puree. The speed of the propeller was increased to approximately half of the maximum speed. • Lemon juice, EDTA and sodium benzoate were loaded into the kettle. Rice starch was added. It is important to hydrate the rice starch with the water of the formula and the free water that is released from the vegetables. The speed of the propeller was increased to the maximum speed. As the composition mixes, the water is released from the plant material and used to hydrate the other ingredients. Onion powder was added followed by half the remaining water. The water is added in two steps because, initially, it is important to have enough liquid to slip, while keeping the mass dense enough to squeeze the liquid out of the plant material. It is important that half of the remaining water is not added before this step, although it is not crucial how much time later it is added to bring the mixture to the proper consistency. The Ti02 is dispersed in half the oil of the formula and is added to the kettle followed by the addition of half the remaining oil. Sugar is added as a crucial step after the starch is gelatinized or completely hydrated. Usually, the gums will be dissolved or dispersed in the oily or aqueous phase before the addition of the rest of the mixture to avoid lumping. The vinegar is added. The salt is added towards the end to avoid interfering with the hydration of the gums. * After the addition of all ingredients, the composition is mixed and recirculated for 6 to 15 minutes or until all ingredients are dispersed evenly. Preferably, this processing is carried out for 10 minutes if a colloid mill is not included in the process, or for 6 to 7 minutes if a colloid mill is used.

The product prepared according to this example was found acceptable when tested by consumers. / 3b Co or a variation to this experiment, after the addition of vinegar and salt, the composition was passed through a colloid mill. The gap, or the space between the rotor and the stator, and the rate of performance may vary. The larger the space, the smaller the cut. In this variation of Example 3, the space size was 0.004 inches and the material was fed at 5.5 pounds per minute. Colloidal mill processing may be more preferred for the preparation - of beverages using vegetable matter as a base, as the material tends to be worked and softened further with the use of a colloid mill. 3c Another possibility to impart a desirable texture to the product would be to introduce nitrogen to it. This step results in a spongy structure. 3d As other alternatives, a colloid mill, press, homogenizer or similar can be used to remove water from the vegetable paste.

It should be understood that various modifications within the scope of this invention may be made by those of ordinary skill in the art without departing from the spirit of the same. Therefore, we desire that our invention be defined by the scope of the appended claims as broadly as the prior art allows, and in view of this specification if necessary.

Claims (27)

1. CLAIMS 1. A creamy / vegetable-containing food as a base, where the creamy food is selected from the group consisting of spreadable solid foods, sauces, dressings, marinades, crowning for vegetables, pâtés, beverages and soup improvers.
2. 2. The creamy food according to claim 1, wherein the plant material is selected from the group consisting of pumpkin, chayote, beans, zucchini, tomato and potato.
3. 3. The creamy food according to claim 1, also contains oil.
4. 4. The creamy food according to claim 1, wherein the plant material is in a form selected from the group consisting of natural vegetable form, puree and powder.
5. 5. The creamy food according to claim 1, which can be stored in a form selected from the group consisting of refrigerated, frozen and stable drawer.
6. 6. The creamy food according to claim 1 further contains stabilizers.
7. 7. The creamy food according to claim 1, wherein the plant material is present in amounts of up to 78% by weight.
8. 8. A creamy seasoning that contains vegetable matter as a base. / "9. The creamy seasoning according to claim 8, wherein the vegetable matter is selected from the group consisting of pumpkin, chayote, beans, zucchini, tomato and potato 10. The creamy seasoning according to claim 8 further contains oil 11. The creamy condiment according to claim 8, wherein the vegetable matter is in a form selected from the group consisting of natural vegetable form, puree and powder. '12. The creamy seasoning according to claim 8. , which can be stored in a form selected from the group consisting of refrigerated, frozen and stable drawer 13. The creamy seasoning according to claim 8 further contains stabilizers 14. The creamy seasoning according to claim 8, where the vegetable matter is present in amounts up to 78% by weight 15. A seasoning composition based on pumpkin containing pumpkin, starch and oil. composition according to claim 15, wherein the squash is present in amounts up to about 78% based on the weight of the composition. 17. The composition of claim 15, wherein the starch is present in amounts of from about 0% to about 5% based on the weight of the composition. The composition of claim 15, wherein the oil is present in amounts of about 1% to about 15% based on the weight of the composition. 19. The composition according to claim 15, further contains one or more vegetables selected from the group consisting of chayote, cucumber,. Zucchini, pepper, tomato, potato, beans, onions and lettuce. The composition according to claim 15, wherein the plant material is in a form selected from the group consisting of natural vegetable form, puree and powder. The composition according to claim 15, which can be stored in a form selected from the group consisting of refrigerated, frozen and stable drawer. 22. A process to produce a vegetable-based seasoning that consists of combining the components that contain the vegetable matter, fats and stabilizers using means to release the water from the vegetable matter to finally hydrate all the components. 23. The process according to claim 22, wherein the means are chosen from the group consisting of pot, colloid mill, press. and homogenizer. 24. The process according to claim 23, wherein the ingredients are processed in a kettle with continuous recirculation. 25. The process according to claim 22, wherein the plant material is first added among other components. 26. The process according to claim 22 further comprises adding water in stages. 27. The process according to claim 22, wherein the plant material is in a selected form from the group consisting of natural vegetable form, puree and powder.