WO2007096444A1

WO2007096444A1 - Food product in the form of a mayonnaise-type sauce and preparation method thereof

Info

Publication number: WO2007096444A1
Application number: PCT/ES2007/000090
Authority: WO
Inventors: José Muñoz García; Mª del Carmen ALFARO RODRÍGUEZ; Isabel ZAPATA GUILLÉN; Julia De La Fuente Feria; Manuela Sebastiana RUIZ DOMÍNGUEZ; Ana Rosas Palacios; Manuel BERJANO NÚÑEZ; Vicente Flores Luque; Natalia Prieto Solano; Manuel Mancha Perello; Manuel Santiago ALAÍZ BARRAGÁN; Francisca GUTIÉRREZ ROSALES; José Mª FRANCO GÓMEZ; Abel JEREZ GÓMEZ; Concepción VALENCIA BARRAGÁN; Mª del Carmen SÁNCHEZ CARRILLO
Original assignee: Universidad De Sevilla; Corporación Alimentaria Peñasanta; Consejo Superior De Investigaciones Científicas; Universidad De Huelva
Priority date: 2006-02-22
Filing date: 2007-02-16
Publication date: 2007-08-30
Also published as: ES2288109A1; ES2288109B1

Abstract

The invention relates to a mayonnaise-type sauce, the composition of which includes only buttermilk by way of an emulsifier. The remaining components are those normally used in this type of product, such as vegetable oil, water, wine vinegar, sugar, salt, lemon juice, a preservative and, optionally, a colouring agent and a stabliser. The preparation method is carried out in a rotary mixer and the aforementioned components are added in a predetermined order. The product thus obtained is stable for at least 16 months at ambient temperature or in cold storage at 4°C.

Description

Title

Food product in the form of mayonnaise sauce and preparation procedure.

Technical field

Formulation and processing of sauce similar to mayonnaise. The invention is part of the food technology sector, more specifically as regards the development of the formulation of a new food product and its preparation process.

Prior art

Most processed foods are multi-component systems, often composed of more than one phase, hence their great variety and complexity. This is the case of food emulsions. Food emulsions have a wide variety of physicochemical and organoleptic characteristics, such as appearance, aroma, texture, color or taste, due to the different types of ingredients and processing conditions that are involved in the production of the product.

An emulsion consists of two immiscible liquids (usually oil and water), with one of the liquids dispersed in the form of small drops in the other. According to the distribution of the oil and water phases, they can be classified mainly in oil-in-water emulsions (O / W) or water-in-oil emulsions (W / O). Among the food emulsions of the O / W type are mayonnaises, widely used as a condiment in salads. However, O / W food emulsions are thermodynamically unstable, which, in addition to containing both phases, includes an emulsifier in the formulation that reduces the interfacial oil / water tension, thus favoring the formation of the emulsion and favoring physical stability that may or may not be sufficient, depending on the ingredients and formulation used. Sometimes one or more food stabilizers are added to help the emulsifier in its stabilizing function. All these ingredients are decisive in the elaboration of the product but not the only factor to consider. The processing conditions and the experimental preparation protocol also influence the physicochemical and organoleptic properties of the emulsion.

Spanish regulations (BOE of May 10, 1984, pp 12829-30) require that mayonnaise have a minimum oil content of 65% by weight and that the pH is below 4.2 and defines it as an oil emulsion in water consisting basically of edible vegetable oils, wine vinegar and / or lemon juice, sugar, salt, preservative and water from the network, properly treated. As an emulsifier, technical egg yolk or whole egg is used.

As stated in the Spanish Sanitary Technical Regulations, mayonnaise contains egg in its formulation. However, its high cholesterol and fat content in general conflicts with some nutritional and health trends that are emerging in our society. In addition, there are large swings in the price of egg yolk that are causing other alternative emulsifiers for the market for this type of sauces. Specifically, in recent years there has been a clear tendency to favor the use of milk proteins for emulsion stabilization. In this way, they have been found in patent databases Emulsified products that contain a whey protein concentrate, either fresh milk, yogurt or denatured milk proteins.

From European Patent Document EP 129346 a known

₅ procedure for the preparation of a food product based on whey protein concentrate, which should correspond in taste to a fat-rich food product, and which is prepared by heating a mixture of a whey protein concentrate of milk and water, producing a gel emulsion. The preparation of a sauce similar to mayonnaise, with the desired properties indicated, is not disclosed in this document.

From European Patent Document EP386336 a process is known for the preparation of a food product similar to a mayonnaise based on whey protein concentrate, which I ₅ must have a stability that allows pasteurization without deterioration and remains irreproachable from the bacteriological point of view even after prolonged storage, for which emulsifiers and hydrocolloids (stabilizers) are used in its formulation.

2o From the European patent document EP768042 a process is known for the preparation of a food product, similar to a mayonnaise, based on yogurt and carrageenan.

However, no record has been found on an emulsified product similar to mayonnaise that uses as whey emulsifier

₂₅ butter exclusively and, even less without the addition of several hydrocolloids as thickeners and / or stabilizers. It was therefore the mission of the invention to develop a sauce similar to mayonnaise without using egg or egg yolk, using only buttermilk as an emulsifier.

Explanation of the invention.

It is an object of the present invention a food product in the form of mayonnaise-like sauce whose formulation includes only buttermilk as an emulsifier. The remaining components included in the product formulation are:

- vegetable oil in an amount between 50 and 80% by weight. The vegetable oil used is preferably selected from rapeseed, sunflower, corn, olive, olive pomace or soybean oil.

- water in an amount between 5 and 30% by weight. - buttermilk powder in an amount between 2.5 and 20% by weight.

- sugar in an amount between 0.5 and 5% by weight.

- salt in an amount between 0 and 5% by weight.

- vinegar in an amount between 1 and 5% by weight - lemon juice in an amount between 0 and 5% by weight.

- 0.1% preservative by weight.

- dye in an amount between 0 and 0.05% by weight.

The product has a pH between 4.0 and 4.5 and in its formulation may or may not include additionally lactic acid. between 0.05% and 1% by weight, in order to regulate its pH between 3.5 and 3.9.

When the vegetable oil content is 69% by weight and the buttermilk content is between 7 and 10% by weight, the product has a stability period of at least 16 months at room temperature or kept cold at 4 ° C.

Notwithstanding the foregoing, a stabilizer can be optionally included in the formulation, preferably selected from the following compounds: xanthan gum at concentrations between 0.15% and 0.20% by weight.

- gellan gum at concentrations between 0.15% and 0.20% by weight.

- kappa carrageenan at a concentration between 0.5% and 0.7% by weight.

- high methoxyl pectins at concentrations between 0.3% and 0.5% by weight

- modified starches, particularly hydroxypropyl starch phosphate at concentrations between 1% and 2.5% - mixtures of modified starch and the gums mentioned.

Also constitutes object of the present invention a process of preparing a food product as mayonnaise sauce type is carried out at a temperature between 3 ⁰ C and 35 ⁰ C and includes the following steps: a) addition of water, lemon juice and vinegar previously mixed to a rotary mixer, preferably a mill colloidal, under vacuum conditions between 40 and 60 kPa that are maintained throughout the process. b) commissioning of the rotary mixing equipment at a rotation speed between 2500 and 3000 rpm and with a separation

₅ between rotor and stator comprised between 0.4 and 1.6 mm, preferably 1.2 mm, and addition of the solid components (sugar, salt, preservative and buttermilk) previously mixed, said addition being made with a mass expenditure comprised between 2 and 15 g / s, preferably 9 g / s.

I ₀ c) mixing of the liquid and solid components in the rotary mixing equipment under the same conditions of speed and separation between rotor and stator indicated in the previous stage for a period of time between 30 s and 900 s and subsequent addition of the vegetable oil with a mass expense

I ₅ between 5 g / s and 70 g / s, preferably 23 g / s. d) mixing of all the components added in the previous stages for a period of time between 10 s and 30O s.

₂₀ Brief description of the figures

Figure 1. Rheological comparison of an emulsion with buttermilk (example 1) with a commercial mayonnaise sauce.

Figure 2. Comparison of sensory preparation with a commercial mayonnaise sauce _25. Detailed description of the invention

Industrial buttermilk (with technical designation "mazada") is a dairy derivative that contains not only typical milk proteins, caseins (phosphoproteins) and whey proteins (β-lactoglobulin, and α-lactoalbumin mostly), but also material released by the breakage of the membrane of milk fat globules. Chemical analyzes performed on buttermilk powder samples reveal a protein content of the order of 30% by weight, similar to that of egg yolk powder. However, the percentage of fat is much lower in buttermilk powder than in yolk powder (6.2% -9.8% vs. 54% -61%). In addition, the cholesterol content is lower in buttermilk powder (1.4%) than in egg yolk powder (1.9% -2.1%). Its use, then, in the formulation of a food emulsion similar to mayonnaise gives it a high nutritional value but lower cholesterol and fat content than mayonnaise. On the other hand, the added value of buttermilk increases.

Therefore, the aim of the present invention is to propose a food product of the mayonnaise type that has the macroscopic characteristics of the latter (consistency, texture, smell, color and taste) and long-term stability. As an emulsifier only buttermilk powder is used, without the need to add stabilizers. Since, as mentioned above, not only the nature of the ingredients but also the processing conditions are essential in achieving a product with the appropriate Theological and sensory properties, another object of the invention is to propose a method of preparing the product. The food sauce analogous to mayonnaise object of the present invention consists of an oil-in-water concentrated emulsion (OAV) comprising:

• vegetable oil: 50 to 80% by weight

• water: 5 to 30%

• buttermilk powder: 2.5 to 20%

• sugar: 0.5 to 5%

• salt: 0 to 5%

• vinegar: 1 to 5%

• concentrated lemon juice: 0 to 5%

• preservative: 0.1%

• dye (paprika extract: 0 to 0.02% or liposoluble β-carotene concentrate: 0 to 0.001%

In accordance with a preferred mode of preparation, a colloidal mill is used as a homogenizer. To do this, the liquid components are first added: water, lemon juice and vinegar, at a time that is not critical for the preparation of the product. Next, the previously mixed solid components are added.

They are kept for a while in the equipment to, in this way, facilitate dispersion, hydration and mixing and, after that time the dispersed phase is dosed, which corresponds to the vegetable oil.

The oil feeding is carried out in a first stage of semi-continuous homogenization, with a controlled oil feed flow. After the addition of the oil, homogenization is maintained in a discontinuous second stage, with a fixed operating time. The finished product is collected in containers and stored cold or at room temperature where it is stable for at least 1 month. However, according to the formulation of the product, a stability of the same greater than 16 months can be achieved. Rheological tests have been carried out in order to compare the mechanical spectrum of the sauces obtained with that of commercial sauces. In these tests, an oscillatory shear stress is applied on the sample sinusoidally over time, maintaining a constant amplitude of the effort and varying the frequency. The tests are carried out ensuring that the sample is subjected to a deformation such that the response of the material is within its range of linear viscoelasticity, thus maintaining the samples in a "quasi-unaltered" state from the structural point of view.

From the dynamic response of the system, two quantities known as storage module (G ') and loss module (G ") are obtained, which can be related to the elastic and viscous characteristics of the material, respectively. With these two dynamic viscoelastic functions the module of the complex viscosity η * can be calculated, which gives an idea of the consistency of the sample (including both elastic and viscous contributions) in non-destructive tests, the dependence on the oscillation frequency of the module is shown in Figure 1. of the complex viscosity at 20 ° C. It is clearly observed that the values presented by the emulsion prepared with Buttermilk powders are very similar to those of commercial mayonnaise chosen as a comparison.

Figure 2 shows the results of sensorial analysis obtained by an analytical panel consisting of eight trained tasters ₅ commercial sauces are represented. To carry out the sensory analysis, several replicates of each sample are made, and the means and standard deviations of the analyzed parameters are calculated:

Smell: Acid, Lemon.

Flavor: Acid, Sweet, Bitter, Lemon. i o Textural parameters: Consistency, Creaminess, Untuosity.

The control sample, which is tested without identifying, was perfectly characterized by the eight tasters in all replicates. Figure 2 shows the values of the parameters mentioned above for the mayonnaise sauce prepared according to ₅ with the preferred formulation presented in example 1, as well as for a commercial sauce that was used as a control.

Embodiment of the invention

The present invention is illustrated by the following non - limiting _20.

Example 1: Formulation and method of preparation of a mayonnaise sauce, using buttermilk exclusively as an emulsifier.

The nature of the ₂₅ ingredients used in a preferred formulation is described in detail below: Sunflower oil: The vegetable oil chosen in a preferred formulation is sunflower oil, and this constitutes the dispersed phase of the emulsion. The technical specifications of sunflower oil used in the preparation of emulsions are shown in Table 1.

Table 1. Analysis of sunflower oil used.

Buttermilk: Its presence in the sauce to which the present invention is subject is one of the unique aspects of it. The chemical analyzes performed on the buttermilk powder used revealed the components and percentages indicated in Table 2.

Table 2. Chemical analysis of buttermilk powder used iddoo Water: The water used has been properly treated water.

Sugar. The added sugar is commercial.

Salt: A commercial coarse salt has been used.

Wine vinegar: The technical specifications of the wine vinegar used in the preparation are those shown in table 3.

Table 3. Analysis of the wine vinegar used

Its presence in the formulation is justified because it lowers the pH and acts as a bactericide.

Lemon juice: Concentrated lemon juice has been used for industrial use. Together with the wine vinegar it allows adjusting the taste, smell and pH of the final product. Potassium sorbate: Potassium sorbate, widely used in this type of sauces, is used as a preservative.

Colorant: The colorant can be optionally added. A commercial liposoluble β-carotene concentrate can be used.

According to the formulation shown in the example, the weight composition of the mayonnaise sauce is:

Vegetable Oil (Sunflower Oil): 69% by weight

Water: 16.1% by weight

Buttermilk: 7.3% by weight

Wine Vinegar: 3.5% by weight

Sugar: 2.2% by weight

Salt: 1.5% by weight

Lemon juice: 0.2% by weight

Preservative: 0.1% by weight

Colorant: Colorant: 5-10 ^"4 % by weight of β-carotene concentrate

According to the preferred method of preparation, the preparation process is carried out in a colloidal grind on a pilot plant scale, with a production capacity of up to 7kg per batch. Liquid ingredients are added to the mixing equipment: water, lemon juice and I ₅ vinegar previously mixed. The loading of this mixture of liquids is carried out by making a vacuum of 5OkPa in the equipment.

According to a preferred preparation, the rotational speed of the colloid mill rotor is 2860 rpm and its separation with the stator is 1.2 mm.

Subsequently, the solid ingredients, previously mixed, are added to a mass expenditure of 9 g / s. The scraper blades and the homogenizer are operated maintaining the mixing of both phases for 1 minute, thus ensuring the convenient mixing and hydration of the solids. Once the mixture is prepared, it is emulsified in semi-continuous, dosing the oil inlet. The dispersed phase is introduced at a mass expense of 23 g / s. Throughout the process it is ensured that a vacuum of 5OkPa is maintained. Once the dispersed phase has been introduced in the semi-continuous stage, the discontinuous stage is carried out with a homogenization operation time of 50 seconds. After this time, the finished product is collected in appropriate glass containers.

During the whole process the equipment is cooled with water from the network through a double jacket, to avoid reaching high temperatures as a result of friction. Even so, the final temperature of the emulsion during processing can reach a temperature of the order of 30 ⁰ C.

To verify that the sauce obtained has not only the smell, taste and texture of a sauce similar to a mayonnaise but also its consistency and stability, a complete rheological study has been carried out (An example is presented in figure 1) complemented by an exhaustive sensory analysis (figure 2).

The emulsions characterized by the preferred formulation of the example have a pH between 4.2 and 4.4. Finally, the stability has been studied, both at room temperature and at the average temperature of refrigerators: 4, O ⁰ C, of the mayonnaise type sauce that uses buttermilk powder as the only emulsifier, being at least 16 months for Preferred formulation shown in the present example. Example 2: Formulation and method of preparation of a mayonnaise type sauce, using only buttermilk as an emulsifier and lactic acid as a pH corrector.

According to the formulation shown in the example, the weight composition of a pH 3.8 mayonnaise sauce with buttermilk as the sole emulsifier is:

Vegetable Oil (Sunflower Oil): 69% by weight

Water: 17.1% by weight

Buttermilk powder: 6.0% by weight

Wine Vinegar: 3.5% by weight

Sugar: 2.2% by weight

Salt: 1.5% by weight

Lactic acid: 0.4%

Lemon juice: 0.2% by weight Preservative: 0.1% by weight

According to the preferred preparation method, the preparation process is carried out in a colloidal grind, according to the procedure described in example 1.

The stability, both at room temperature and at the average temperature of a refrigerator: 4, ^{0 or} C ₅ of the mayonnaise sauce is at least 11 months for the preferred formulation shown in the present example.

Claims

1.- Food product in the form of mayonnaise sauce characterized in that in its formulation only ₅ buttermilk is included as an emulsifier.

2. Food product in the form of mayonnaise sauce according to claim 1, characterized in that it includes in its formulation the following components:

- vegetable oil in an amount between 50 and 80% by weight.

- water in an amount between 5 and 30% by weight.

- buttermilk powder in an amount between 2.5 and 20% by weight.

- sugar in an amount between 0.5 and 5% by weight. _I5 - salt in an amount between 0 and 5% by weight.

- vinegar in an amount between 1 and 5% by weight

- lemon juice in an amount between 0 and 5% by weight.

- 0.1% preservative by weight.

₂₀ - dye in an amount between 0 and 0.05% by weight.

3. Food product in the form of mayonnaise sauce according to claims 1 and 2, characterized in that it has a pH between 4.0 and 4.5.

4.- Food product in the form of mayonnaise sauce according to the

₂₅ claims 1 and 2, characterized in that its formulation may or may not include additionally lactic acid between 0.05 and 1% by weight, in order to regulate its pH between 3.5 and 3.9.

5. Food product in the form of mayonnaise sauce according to claims 1-4, characterized in that the vegetable oil used is selected from rapeseed oil, sunflower, corn, olive, olive pomace

₅ or soy.

6. Food product in the form of mayonnaise sauce according to claims 1-5, characterized in that when the content of vegetable oil is 69% by weight and the content of buttermilk is between 7 and 10% by weight , the product has a stability period of at least 16 months at room temperature or kept cold at 4 ⁰ C. 7. Food product in the form of mayonnaise sauce according to claims 1-6, characterized in that it optionally includes in its formulation a stabilizer, preferably selected from i ₅ the following compounds:

- xanthan gums at concentrations between 0.15% and 0.20% by weight.

- gelana gums at concentrations between 0.15% and 0.20% by weight.

₂₀ - kappa carrageenan at a concentration between 0.5% and

0,

7% by weight.

- high methoxyl pectins at concentrations between 0.3% and 0.5% by weight

- modified starches, particularly phosphate hydroxypropyl starch ₂₅ at concentrations between 1% and 2.5%

- mixtures of modified starch and the mentioned gums.

8.- Procedure for preparing a food product in the form of a mayonnaise-type sauce, characterized in that it includes the following steps: e) adding water, lemon juice and vinegar previously mixed ₅ to a rotary mixing equipment, preferably a colloid mill, in vacuum conditions between 40 and 60 kPa that are maintained throughout the process. f) commissioning of the rotary mixing equipment at a rotation speed between 2500 and 3000 rpm and with a separation between rotor and stator between 0.4 and 1.6 mm, preferably 1.2 mm, and adding the solid components (sugar, salt, preservative and buttermilk) previously mixed, said addition being made with a mass expenditure between 2 and 15 g / s, preferably 9 g / s.

I ₅ g) mixing of the liquid and solid components in the rotary mixing equipment under the same conditions of speed and separation between rotor and stator indicated in the previous stage for a period of time between 30 s and 900 s and subsequent addition of the vegetable oil with a 2 ₀ mass expenditure between 5 g / s and 70 g / s, preferably 23 g / s. d) mixing of all the components added in the previous stages for a period of time between 10 s and 300 s.

9. Method of preparing a food product ₂₅ such as mayonnaise sauce according to claim 8, wherein the process is carried out at a temperature between ⁰ C and 35 3 ⁰ C.