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WO2018125022A1 - Conditionnement, procédé de production et composition lipidique pour celui-ci - Google Patents

Conditionnement, procédé de production et composition lipidique pour celui-ci Download PDF

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Publication number
WO2018125022A1
WO2018125022A1 PCT/UA2017/000129 UA2017000129W WO2018125022A1 WO 2018125022 A1 WO2018125022 A1 WO 2018125022A1 UA 2017000129 W UA2017000129 W UA 2017000129W WO 2018125022 A1 WO2018125022 A1 WO 2018125022A1
Authority
WO
WIPO (PCT)
Prior art keywords
dressing
lipid component
capsules
liquid acid
extracts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/UA2017/000129
Other languages
English (en)
Russian (ru)
Inventor
Павел Петрович ПИВОВАРОВ
Ольга Павловна НЕКЛЕСА
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2018125022A1 publication Critical patent/WO2018125022A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the invention relates to dressing, a method for its preparation and a lipid component to it.
  • the invention can be used in restaurant establishments of various forms of catering and food industry.
  • dressings or salad dressings with flow properties of various consistencies are traditionally used in culinary products, for example, as sauces in the food industry.
  • dressings are a mixture of a liquid acid-containing base with a lipid component and flavoring additives.
  • Dressing may also contain a thickener of liquid acid-containing bases and a filler, which includes, for example, plant materials, including crushed, of different origin, for example: vegetables, fruits, berries, nuts, mushrooms, plants, roots, seeds, or mixtures thereof.
  • Microbiological stability of dressings is achieved by adjusting their pH through the use of acids, which at low pH values of 3.5-5.5 provide microbiological stability of dressing.
  • the microbiological stability of dressings is also provided by heat treatment in the temperature range 65-95 ° ⁇ .
  • the prerequisites for the creation of the invention is the lack of methods for producing dressing to date, which simultaneously ensure the microbiological stability and intactness of the lipid component of dressing from a liquid acid-containing base, exposure to light, oxygen, temperature increase, as well as from the action of food and mineral acids on lipids of the lipid component.
  • a disadvantage of known dressings is the inability to ensure or maintain high and stable organoleptic, microbiological indicators, the nutritional value of dressings and the finished culinary products in which they are used, including products with a long shelf life due to the existing time gap between the date of manufacture of the dressing and its consumption .
  • composition of dressing containing a filler in the form of food particles of crushed plant material with a size of 0.64-1, 27 cm (15-45 wt.%), May 5.
  • % oil lipid component
  • aqueous acid solution liquid acid base
  • Such a composition of a liquid acid-containing base provides the absence of vinegar flavor and microbiological stability, even in the absence of heat treatment.
  • a disadvantage of known dressing is the direct contact of the essential components of dressing - inorganic acid and oil (lipid component), which does not exclude acid hydrolysis of the oil, reducing and changing the nutritional value of oil and dressing in general, and in the presence of mineral acids, which are characterized by a significantly greater hydrolysis ability than organic acids are an objective factor in reducing the nutritional value of dressing for the entire temperature range, including during storage. Objectively, during storage of dressing, its organoleptic characteristics deteriorate.
  • a known method of producing dressing by emulsification of oils (lipid component) in a liquid acid-containing base and a thickener of a liquid acid base (xanthan gum, guar gum, starch), dressing also contains flavor aromatic additives.
  • acid-resistant thickeners are used, which are characterized by stable thickening ability in acidic environments, and to reduce the hydrolyzing effect on thickeners and the lipid component, it is recommended to use dressing at room temperatures.
  • thickeners with thermal and acid resistance for example, special modified starches, are chosen.
  • a known method of manufacturing dressing involves the simultaneous introduction of vegetable oil (lipid component), an aqueous solution (liquid acid base) containing acetic acid and a mixture of inorganic acids, table salt, sugar, followed by intensive mixing of the recipe mixture at 1800-3200 rpm until a stable emulsion is formed.
  • the traditional type of dressing is an emulsion, which does not provide marketing advantages to dressing, because most of the dressings in their colloidal structure are emulsions;
  • the pH of the dressing is in the range below 4.0, which is organoleptically perceived as a very acidic product, and the finished culinary products in which use the resulting dressing are characterized by low organoleptic characteristics in the presence of an acidic smell and taste;
  • dressings are prepared by introducing into an aqueous solution of acid, sugar, table salt, spices, thickeners, prepared pieces of vegetable raw materials (vegetables, fruits, berries, nuts, mushrooms, plants, roots, seeds or mixtures thereof) with the following lipid component (oils, aromatized oils, etc.).
  • the system is dispersed to give the dressing a colloidal state of the emulsion.
  • the microbiological safety of dressing is ensured by heat treatment of dressing (pasteurization, sterilization), or by a significant decrease in pH values that “fix” or ensure the fixation of microorganisms or block their physiological activity.
  • the objective of the invention is to eliminate direct contact of the lipid component with a liquid acid-containing base in dressing.
  • Another objective of the invention is to obtain dressing in which a liquid acid base has a pH value of 2.5-5.5.
  • Another objective of the invention is the use of fat-soluble vitamins in the dressing with the preservation of their structure.
  • Another objective of the invention is to increase the shelf life of dressing.
  • a known dressing containing a liquid acid-containing base with a lipid component and flavoring additives contains capsules with a polysaccharide thermostable shell whose internal contents are the above lipid component.
  • dressing contains a thickener of a liquid acid base.
  • a thickener of a liquid acid base for example, various hydrocolloids, including neutral and ionic polysaccharides, for example, acid-resistant starches, xanthan gum, various gums, soluble salts of alginic acid, can be used as a thickener.
  • the liquid acid base contains a filler.
  • vegetable raw materials including crushed, of various origins are used as filler, for example: vegetables, fruits, berries, nuts, mushrooms, plants, roots, seeds, or mixtures thereof.
  • the liquid acid-containing base contains alcohol-containing raw materials which are used as ethyl alcohol, wines, liquors, balms, tinctures, brandy, alcoholic or low alcohol drinks or mixtures thereof.
  • the liquid acid base contains 1-8 vol. % alcohol.
  • the ratio of the liquid acid-containing base to the lipid component, respectively is (90: 1 OH 10: 90).
  • the liquid acid-containing base has a pH value of 2.5-5.5.
  • an aqueous solution of acid, soluble vinegar or a mixture thereof is used as a liquid acid-containing base.
  • the liquid acid base contains inorganic acids.
  • dressing contains capsules with a diameter of 2-
  • dressing contains capsules of different diameters.
  • oils and fats of vegetable, animal origin are also desirable. Also, according to the invention. oils and fats of vegetable, animal origin and
  • hydrobionts their extracts or mixtures of the mentioned oils, fats and extracts.
  • extracts of fat-soluble vitamins are used as an extract of oils and fats.
  • tocopherol, ⁇ -carotene, calciferol or mixtures thereof are used as fat-soluble vitamins.
  • sugar or its substitutes, honey, salt, aromatic and spicy substances or mixtures thereof are used as flavor additives.
  • the known method of producing dressing by preparing a liquid acid base in which the lipid component and flavor additives are added, followed by mixing, according to the invention, the aforementioned lipid component is fed into the liquid acid base in the form of internal contents of capsules with a polysaccharide thermostable shell.
  • a known method of producing dressing by preparing a liquid acid-containing base into which a lipid component and flavor additives are added, followed by mixing, according to the claimed invention, prepare capsules with a polysaccharide thermostable shell and an internal content which contains the above lipid component, which is fed into the above liquid acid base.
  • the resulting dressing is subjected to pasteurization at temperatures of 65-95 ° C.
  • the lipid component of dressing is the internal contents of capsules with a polysaccharide thermostable shell.
  • the lipid component of dressing is made in the form of the internal contents of capsules with a polysaccharide thermostable shell.
  • the lipid component is introduced into the dressing composition in the form of the internal contents of thermostable capsules with an edible shell based on ionotropic polysaccharides, in which the lipid component of dressing is an encapsulator, which does not lead to direct contact of the lipids with a liquid acid-containing base of dressing.
  • the use of the invention does not lead to transparency for all concentrations of the lipid component, since due to direct mixing and the effect of lack of affinity, even a minimal concentration of lipids will cause turbidity of the mixture, and the capsules in the dressing will feel like pieces, which increases the organoleptic and marketing attractiveness of dressing.
  • the capsules may contain extracts of fat-soluble vitamins, dyes, flavoring additives.
  • the invention expands the possibility of using acids at low pH (2.5-5.5) without affecting the quality of the lipid component.
  • Dressing has new organoleptic properties for all organoleptic characteristics - appearance, color, transparency, filler form in the state of capsules, pure taste of the lipid component.
  • the physiological advantages include the ability to control the lipid composition of the lipid component of the capsule, which is also an advantage of the invention.
  • the lipid component of dressing is incorporated into the capsule shell based on ionotropic polysaccharides, which by its nature is edible and refers to dietary fiber. It is technically possible to obtain capsules of different diameters with different shell-encapsulant ratios. In this case, it is possible to obtain capsules for various temperatures, including temperatures that are higher than the melting temperature of animal fats and high-temperature oils (for example, palm kernel), including close pasteurization temperatures, which makes it possible to blend oils with refractory oils and fats or their extracts. Technically, it is possible to use several types of capsules in diameter and in the content of the authentic lipid component.
  • composition of the dressing for lipid content can vary widely and dressing can be adjusted for the content of the lipid component by “dilution”, that is, an increase in the proportion of the dispersion medium (liquid acid-containing base), which provides the advantage of regulating how the composition of the dressing and its energy value.
  • the main stages of the method of production of dressing consist of the following stages:
  • the preparation of the encapsulated lipid component for example 70.0 wt.% capsules with olive oil and 30.0 wt.% capsules with fish oil;
  • the proposed invention will expand the range of dressings and food products in which they are used, since the claimed dressing is characterized by pronounced organoleptic and aspectual advantages, and it is adding it to salads that gives new signs and features.
  • a liquid acid-containing base of a dispersion aqueous medium of 15% balsamic wine vinegar are prepared, to which taste and aromatic additives are added: white sugar, table salt, ground white pepper, and as a thickener - xanthan gum, the pH of the aqueous medium is 4.5.
  • 90.0 g (90.0 wt.%) Of the encapsulated lipid component is prepared as the use of sunflower oil and its encapsulation results in capsules with a polysaccharide thermostable shell, for example, a shell based on calcium apginate with a diameter of 2 mm, in which the internal contents are sunflower oil.
  • Capsules with the internal contents of sunflower oil are introduced into a liquid acid-containing base — a dispersed aqueous medium with wine balsamic vinegar — and mixed until uniform.
  • Dressing is obtained with capsules evenly distributed over the volume of the internal contents of which is sunflower oil.
  • Dressing in appearance is a viscous-fluid system in which capsules are evenly distributed.
  • a liquid acid-containing base is prepared - a dispersion aqueous solution of 6% apple cider vinegar while at the same time providing a pH of 4.0, in which flavorings, brown sugar, salt, a mixture of spices and a filler are added - pieces of basil leaves and an acid-resistant thickener 0.6% carrageenan.
  • the above capsules with vitaminized olive oil are introduced into the mixture, mixed until the capsules are evenly distributed and brought to a temperature of 80 ° C and heat treated for 7-10 minutes.
  • the resulting dressing is cooled to a temperature of 14-16 ° C.
  • dressing is obtained with a pronounced sour-aromatic taste, in which basil leaves (filler) and capsules with a characteristic shade of red are distributed as pieces.
  • basil leaves (filler) and capsules with a characteristic shade of red are distributed as pieces.
  • ready-made dressing is characterized by high organoleptic characteristics with increased nutritional and physiological value.
  • dressing is characterized by microbiological stability and a long shelf life of capsules.
  • Dressing is also characterized by a uniform taste, and during the chewing of the capsules a characteristic taste of olive oil is felt. After heating the dressing to 80 ° C and cooling, the characteristic of the dressing does not change. The objective of the invention is achieved.
  • Dressing is obtained with two sizes of distributed capsules with the internal contents of hydrophobic substances and fat-soluble vitamins. During heat treatment, the content of vitamins inside the capsules does not change. The consumption of 100 g of annual dressing will satisfy the daily requirement of the human body for fat-soluble vitamins, helps to increase immunity, and ease of use will allow using it in many daily consumption dishes. The objective of the invention is achieved.
  • the resulting dispersed aqueous acid-containing medium is thoroughly mixed with capsules that contain soybean oil, milk fat and fish oil.
  • vitamin C is added to the prefabricated dressing, which by its nature is acid and can provide acidic values for dressing and 8% wine balsamic vinegar to obtain a pH of 5.5.
  • the ratio of the encapsulated lipid component to the liquid acid base is 50:50.
  • Dressing simultaneously contains a mixture of oil, fish oil and animal fat. When opening the capsules, the characteristic taste of olive oil, fish oil and butter is felt. The objective of the invention is achieved.
  • the finished product has a pH of 2.5, a viscous-flowing consistency with evenly distributed capsules throughout the volume of the system, characterized by high organoleptic characteristics and nutritional, energy value. Despite the sufficiently high content of acid-containing raw materials and thermal processing, the lipid component was not hydrolyzed, and the quality of the finished product did not deteriorate. Ready-made dressing can be used as a sauce for preparing cold and hot appetizers, dishes and food product filler. The objective of the invention is achieved.
  • Table Na1 shows the summarized data for the above examples 1-5, while the formulation of the acidic solution refers to a liquid acid-containing base.
  • the lipid component is introduced into the liquid acid-containing base in the form of capsules, which helps to ensure the intactness of the lipid component to the effects of acid-containing substances, light, oxygen, and allows you to provide high organoleptic, physico-chemical, structural and mechanical indicators of dressing throughout the shelf life and creates a fundamentally new food product on the basis of merchandising. It is clear that the above presents several possible embodiments of the claimed invention. The invention is not limited to the examples set forth above.
  • the technical result of the invention is to eliminate direct contact of the lipid component with a liquid acid-containing base of dressing.
  • the technical result of the invention is to obtain dressing in which a liquid acid-containing medium has a pH value of 2.5-5.5.
  • the technical result of the invention is the use of fat-soluble vitamins in the dressing and preservation of their structure.
  • the technical result of the invention is to ensure the intactness of the lipid component to the effects of acidic substances, light and oxygen

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un conditionnement, procédé de production et composition lipidique pour celui-ci. La présente invention peut être utilisée dans des établissements de restauration, dans diverses formes d'organisation d'alimentation et d'industrie alimentaire. L'invention consiste en ce que le conditionnement comprend des capsules avec une enveloppe de polysaccharides thermiquement stables et dont la teneur interne est constituée par une composante lipidique. Le résultat technique consiste également à assurer l'insensibilité de la composante lipidique à l'effet de substances comprenant des acides ainsi qu'à la lumière et à l'oxygène ; un autre résultat technique de la présente invention consiste en la possibilité de l'utiliser dans un conditionnement pour vitamines liposolubles tout en préservant leur structure.
PCT/UA2017/000129 2016-12-30 2017-12-27 Conditionnement, procédé de production et composition lipidique pour celui-ci Ceased WO2018125022A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
UAA201613661 2016-12-30
UAA201613661A UA118700C2 (uk) 2016-12-30 2016-12-30 Дресінг, спосіб його виробництва та ліпідна складова до нього

Publications (1)

Publication Number Publication Date
WO2018125022A1 true WO2018125022A1 (fr) 2018-07-05

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PCT/UA2017/000129 Ceased WO2018125022A1 (fr) 2016-12-30 2017-12-27 Conditionnement, procédé de production et composition lipidique pour celui-ci

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UA (1) UA118700C2 (fr)
WO (1) WO2018125022A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2849195C1 (ru) * 2024-12-04 2025-10-23 Общество с ограниченной ответственностью "ГАСТРО ФАРМ ТЕХНОЛОДЖИС" Салатная заправка пряная с арахисом и способ ее приготовления

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100297331A1 (en) * 2008-10-14 2010-11-25 Solazyme, Inc. Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties
RU2437574C2 (ru) * 2006-10-27 2011-12-27 Юнилевер Н.В. Салатный дрессинг с крупными частицами
UA90875U (uk) * 2014-01-25 2014-06-10 Ольга Павлівна Неклеса Спосіб одержання капсул з внутрішнім умістом на основі жирів

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2437574C2 (ru) * 2006-10-27 2011-12-27 Юнилевер Н.В. Салатный дрессинг с крупными частицами
US20100297331A1 (en) * 2008-10-14 2010-11-25 Solazyme, Inc. Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties
UA90875U (uk) * 2014-01-25 2014-06-10 Ольга Павлівна Неклеса Спосіб одержання капсул з внутрішнім умістом на основі жирів

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2849195C1 (ru) * 2024-12-04 2025-10-23 Общество с ограниченной ответственностью "ГАСТРО ФАРМ ТЕХНОЛОДЖИС" Салатная заправка пряная с арахисом и способ ее приготовления

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Publication number Publication date
UA118700C2 (uk) 2019-02-25

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