A METHOD OF PREPARING A MAYONNAISE-TYPE DRESSING HAVING GOOD KEEPING CHARACTERISTICS

Abstract: A method of preparing a heat-stable mayonnaise-type dressing having good keeping characteristics, using an oil and/or fat and other components conventional for the preparation of mayonnaise. The dressing is prepared by mixing a heat-stable yoghurt product which has good keeping characteristics and does not separate whey with oil or fat in a proportion that is low for mayonnaise, as well as with other components conventional for the preparation of mayonnaise, thoroughly stirring the resulting mixture and processing it into a stiff mass.

Description: A method of preparing a mayonnaise-type dressing having good keeping characteristics. This invention relates to the preparation of a heat-resistant mayonnaise-type dressing having good keeping characteristics and, as compared with mayonnaise, having a low fat content. In British patent 1 527 526, the preparation of a mayonnaisetype sterilisable dressing is described, in which a mixture of: 15 - 50 % by weight of oil 0.3 - 4 % by weight of milk protein 1 - 3 % by weight of carbohydrates 1.5 - 2.5 % by weight of a substance which adjusts the pE to a value of between 3.7 and 5.5 38.5 - 82,7 % by weight of water is carefully mixed and homogenized, subsequently tinned, and sterilised at a temperature of 118 C for twenty minutes.Although after sterilization and cooling, such a dressing can be kept for a considerably longer period of time than mayonnaise prepared in the conventional manner, yet it cannot be kept longer than a few months without loss of stability and without loss in taste. Furthermore, it is known from Dutch patent application No. 77 02829 that mayonnaise and mayonnaise-containing products can be prepared, which can be kept for a longer period of time, even if they are stored without refrigeration, if the starting product is coagulated egg yolk, such as for example egg yolk powder, and milk protein, e.g. skim milk powder, protein, starch and a stabilizer, by mixing these together while adding salt, oil and colours, passing the mixture by means of a metering pump to a heater, in which the material is heated for a short time at a temperature of approximately 80 - 1000C; subsequently passing the material to a cooler, in which it is cooled to room temperature or to a lower temperature; thereafter emulsifying the cooled material with oil in an apparatus suitable for the purpose,and subsequently mixing it with vinegar and possibly other additives by means of a fast stirrer, and finally re-pasteurizing the mayonnaise prepared in this manner at a temperature of approximately 80 - 1000C for a short time, and re-cooling it in a cooler. Although, in this way, mayonnaise and mayonnaise-containing products of excellent quality and good keeping characterieics can be obtained, the method yet has the disadvantages that a. it is unsuitable for dressingshaving considerably lower fat contents, for one thing in connection with imparting the proper structure to the product, which without the use of additional measures cannot be obtained; b. just as the conventional process, the method is productive of mayonnaise dressings which in time acquire a rancid flavour, which when exposed to light may be the case after a relatively short period of time. It is accordingly an object of the present invention to provide a method for preparing a product which can be kept for a relatively long period of time without losing its flavour, taste and structure and, by virtue of having a relatively low fat content, is suitable for consumption by persons to whom a low-fat diet has been prescribed, or persons preferring a low-fat diet. It has been found that a heat-stable dressing having a mayonnaise structure and having good keeping characteristics can be prepared which, as compared to mayonnaise, has a low fat content, and contains at least some of the conventional components of mayonnaise, such as oil or fat, egg yolk or egg yolk powder, thickening agent,sugars, edible salts and/or edible acids1 by mixing a heat-stable yoghurt product which does not separate whey and has good keeping characteristics with oil or fat in a proportion which is small for mayonnaise, and with other components from the above series of components conventional in mayonnaise, stirring the mixture well, and processing it into a stiff mass. A yoghurt product, from which no whey is separated, which is heatstable, has good keeping characteritics, and is highly suitable for use in the method according to the present invention is produced by fermenting milk in the conventional manner, optionally mixing it with water, edible sugars, edible salts and/or edible acids, homogenising the resulting mixture and subsequently heating it to a temperature of between 45 and 53 0C with agitation, and maintaining a temperature difference from the heating medium of no more than 1 C, immediately thereafter cooling to a temperature ranging between 0 20 and 35 C, maintaining a similar difference in temperature from the cooling medium, re-homogenizing, optionally followed by sterilization or pasteurization of the mixture. Such a method of preparing a yoghurt product having good keeping characteristics is described in Dutch patent application No. 79 08307. A dressing which excellently satisfies the above requirements, and the structure and taste of which are similar to those of mayonnaise, can be prepared using the abode yoghurt product by using a proportion of oil and/or fatofless than 35 % by weight, and preferably between 7 and 30 % by weight, and 45 to 90 % of the yoghurt product, all calculated relative to the ready dressing. Surprisingly, in spite of this relatively low fat content, the ultimate dressing has an excellent structure and stability. Products prepared by the method comprised in the present invention have not only been organoleptically and visually appraised and compared with mayonnaises as marketed by various manufacturers, but also with some products of other manufacturers by means of their rheological behaviour, For this purpose the yield value and the dynamic viscosity were measured under certain conditions. The above physical parameters were compared for: - product A, a dressing according to the present invention containing butter fat as the only fat, - product B, a dressing according to the present invention containing butter fat and sunflower seed oil as fat, - product C, a commercial mayonnaise of a first-class brand, - product D, a commercial mayonnaise of a retail chain1 S private brand, - product E, a salad dressing of a to-cluality brand, - product F, a salad dressing of a popular brand. The values measuredus ing a programmed Baake rotational viscometer, type RV2, which in fact measures the resistance at a continuously varying rotary speed, which is kept constant for a short period of time, for a rotary body of an accurately defined shape and size. The yield value, as is well-known, is the value which the shear stress must reach before the mass is going to move, and the dynamic viscosity is defined as: D where t = the dynamic viscosity (in pascal seconds) the = the shear stress (in pascal seconds) D = the velocity drop per unit of lenghth across the path over which the velocity drop takes place (in reciprocal seconds) where. D = where: M = shear rate factor n = rotary speed (rpm). In the Baake rotation viscometer, shearing action on the mass is produced in the space between the rotating cylindrical outer wall of the rotary member and the stationary cylindrical inner wall of the vessel inwhichthe rotary member and the mass under test are contained. The distance between these two cylindrical walls is the path across which the velocity drop takes place in the mass upon rotation of the rotary member . The recorder connected to the viscometer records a curve during the measurement, the scale value S of which is plotted against the time. In the ase of plastic materials, corresponding to the Bingham or Casson model, such as creams, lubricating fats and mayonnaises, a yield value will always be observed. The value thereof can be deduced from the above curve, and corresponds to: r = A . SO 0 where 15 = the yield value C A = the shear stress factor the the scale value, at which there is just no shear. By carrying out the measurement in such a way that the rotary speed is first increased linearly in time, thereafter is kept constant for a short period of time at a pre-determined value, and subsequently is again linearly decreased in time, it is achieved that a more or less symmetrical picture is obtained, in which, for plastic materials, when the rotary speed is decreased, it is not the value 0 that is ultimately reached for S, but after a number of seconds S remains constant at a value higher than 0. This value is then counted as and introducedlntothe above formula, and multiplex by the value for A associated with the selected rotary member, with the product accordingly being the yield value. When the value found for S at the end of the short period in which the rotary speed is constant is always used as the starting point for calculating the dynamic viscosity, and the curve accordingly more or less approaches a straight line, the dynamic viesocity of different products can be obtained under perfectly comparable condistions by means of the following formula: l = A S D M n In 1Pig. 1 such a curve is shown, in which the S value was determined at a paper velocity of 20 mm/minute and n max was 32 rpm. In table 1, the results of the measurements with products A, B, C, D, E and F are summarized. Table 1 Comparison of some products according to the invention with some commercial products Product Fat content Yield value Viscosity designation (%) (Pa) (Pa.s) A 26.6 23 5.8 B 26.5 20 5.2 C 83.4 21 5.6 D 84.2 8 6.1 E 26.2 9 1.6 F 24.7 4 1.9 The preferred oil and/or fat component used in the method according to the invention is butteroil or molten butter, a liquid fraction from butteroil, cream, vegetable oil,a liquid fraction from a vegetable oil or fat, separately or in admixture with each other. Preferably, at least a portion of the oil and/or the fat is already incorporated in the milk from which the yoghurt product is prepared before the milk is fermented with yoghurt culture. The invention is illustrated in and by the following examples. Example I 1000 kg milk, the milk fat content of which had been adjusted to 8.8 8 by weight, were homogenized at a pressure of 20 MPa, heated to 980C, kept at this temperature for 2.5 minutes, and subsequently cooled to 300C, at which temperature the milk was subjected to a fermentation with 0.13 kg IST culture, which fermentation was continued until the pE value had decreased to 4.2. After cooling to 15 C, the pH value was checked and adjusted to 4.1 by means of citric acid of food quality. Subsequently, 13 kg water and 1.1 kg citrus pectine were added and admixed with stirring. After thorough stirring, the mass was homogenized at a pressure of 20 MPa (200 kg/cm2), whereafter it was heated to a temperature of 510C in a through-flow heat exchanger, using a temperature difference between heating medium and product of 12 C. Immediately after reaching this temperature of 51 C, which was accurately checked, the mass was cooled to 32 C with the A T between product and the cooling medium also being 120C. After reaching the temperature of 32 C the mass was again homogenized at a pressure of 20 MPa, whereafter it was subjected, with agitation, to a heat treatment at 900C and subsequently cooled to 60 C. At this last temperature the yoghurt product was carefully mixed with: 50 kg sugar 30 kg starch 15 kg kitchen salt 12 kg egg yolk powder 10 kg water 10 kg guar, carragheenate and LM pectine 0.6 kg edible salts and flavour concentrate 0.3 kg glacial acetic acid After further stirring the mass was homogenized at a pressure of 10 MPa (100 kg/cm2) subjected to a heat treatment at 110 C for thirty seconds and subsequently packed in glass jars in warm condition. The dressing thus prepared, which had a fat content of 7.78 had a good mayonnaise structure, which after 6 months' storage at room temperature was found to be fully in tact, while the product still had the same fresh taste. Example II Using exactly the same procedure asnExample I, a thex:nostable yoghurt product was prepared from 1000 kg milk having a fat content of 8.8%, which product, after the combined homogeniwation/heat treatment/homogenization, heat treatment at 90 C and cooling to 600C was mixed with: 50 kg sugar (melis) 30 kg starch (mixture native and pre-gelatinized) 50 kg sunflower seedoil 17 kg kitchen salt 12 kg egg yolk powder 10 kg water 10 kg guar, carragheenate and pectine 0.6 kg edible salts and flavours 0.3 kg acetic acid After careful admixture, the mass was homogenized at a pressure of 10 MPa and subsequently subjected to a heat treatment for twentyfive seconds at 120 C followed by cooling to 550C and packing. The product was found to have a fat content of 9.8 8 by weight, had a pleasant taste and a firm mayonnaise structure, which both were fully maintained after six months' storage. A quantity of the product was heated in a porcelain dish at 1300C and re-cooled to 200C The structure was found to be fully retained; and no separation of oil or water was observed. Example III 800 kg skin milk was pasteurized and fermented with 0.14 kg IST culture. The fermentation was terminated when the pH value was 4.2, whereafter the mass was mixed with: 14 kg water 1.2 kg citrus pectine Subsequently the liquid was subjected to homogenization at a pressure of 20 MPa with through-flow, warming up to 51 0C, maintaining a b T of 10 cur cooling to 330C, maintaining a A T of 100C, re-homogenization at a pressure of 20 MPa, followed by a heat treatment at 90 C,and cooling to 60 C. At the last temperature the yoghurt product was mixed with: 340 kg butter fat 55 kg sugar 33 kg starch (partially pre-gelatinIzedl 16 kg kitchen salt 15 kg egg yolk 11 kg water 10 kg guar, carragheenate and pectinate 0.6 kg flavour concentrate 0.3 kg glacial acetic acid After careful admixture, the mass was homogenized at 10 MPa, subj ected to a heat treatment for thirty-two seconds at 110 C, and after cooling to 500C was packed under nitrogen in an air-tight package. The product turned out to have a pleasant taste, had a good mayonnaise structure at a fat content of 26.6%, was heat-stable and could be stored for over 6 months without any objections. Example IV Using the procedure described in Example I, L000 kg milk having a fat content of 8.0% was converted into a yoghurt product having good keeping characteristics, of which, after homogenisation, heat treatment at 51 C, cooling, homogenisation, heat treatment at 900C and cooling to 600C, 870 kg was admixed with: 250 kg sunflower seed oil 55 kg sugar 33 kg starch (partially gelatinised) 16 kg kitchen salt 15 kg egg yolk powder 11 kg water 10 kg guar 0.6 kg flavour concentrate 0.3 kg glacial acetic acid After mixing and homogenization at 10 MPa, the mass was subjected to a heat treatment for thirty seconds at 1100C, cooled to 50 C, and packaged under nitrogen in air-tight package. The product had a fat content of 26.5%, had a good taste, a good mayonnaise structure, was heat-stable, and after six months' storage at room temperature did not exhibit any oil or water separation. Example V Using the procedure as described in Example III, a yoghurt product having good keeping characteristics was prepared from 1000 jug skis milk. After homogenisation,warming up to 51 C, cooling to 33 C, re-homogenization, warming up in a through-flow heat exchanger to 900C and re-cooling to 600C, 555 kg of the product was combined in a mixing tank with: 445 kg peanut oil 50 kg sugar 27 kg starch (partially pre-gelatinised) 15 kg kitchen salt 12 kg egg yolk powder 10 kg water 0.6 kg alimentary salts and flavour 0.4 kg glacial acetic acid After careful admixture, the mass was homogeni3ed at 10 MPa, warmed up, and kept at 110 C for thirty seconds. Thereafter the mass was packed in glass jars at a temperature of approximately 60 C. The dressing thus obtained had a fat content of 39.9%, was heatstable and after 5 months was found to have maintained its good structure. The dressing kept its good taste, which was characterised by a typical nutty flavour Example VI The procedure of Example III was repeated, but instead of 15 kg egg yolk power, 10 kg sodium caseinate was mixed with the other ingredients. With this formulation, too, a dressing was obtained which satisfiadthe demands made.

Claims: - C L A I M S 1. A method of preparing a heat-stable mayonnaise-type dressing having good keeping characteristics, which comprises preparing a mixture using an oil and/or fat and other components conventional for the preparation of mayonnaise, characterised by mixing a heat-stable yoghurt product which has good keeping characteristics and does not separate whey with oil or fat in a proportion that is low for mayonnaise, as well as with other components conventional for the preparation of mayonnaise, thoroughly stirring the resulting mixture and processing it into a stiff mass. 2. A method as claimed in claim 1, characterised by using 45-908 by weight of the yoghurt product and 7-354 by weight of the oil or the fat, calculated on the ready dressing. 3. A method as claimed in claims 1-2, characterised in that the yoghurt product has been prepared by fermenting milk in the conventional manner, possibly folkned by mixing with water, alimentary sugars, alimentary salts and/or alimentary acids, homogenizing the mixture thus obtained, and heating it to a temperature of between 45 and 53 C with agitation and while maintaining a temperature difference from the heating medium of no more than 12 C, immediately thereafter cooling to a temperature of between 200C and 350C, while maintaining a similar difference in temperature from the cooling medium, and re-homogenizing, possibly followed by sterilization or pasteurization of the resulting mixture. 4. A method as claimed in any of claims 1-3, characterised by using as the oil or fat exclusively butteroil or butterfat. 5. A method as claimed in any of claims 1-3, characterised by using as the oil or fat a liquid fraction from butter oil or butter fat. 6. A method as claimed in claims 1-5, characterised in that at least a portion of the oil and/or the fat. is incorporated in the milk from which the yoghurt product is prepared before the fermentation of the milk with the yoghurt culture.

Inventors: EVERS, PAULUS HENDRICUS JOHANNES M.
Applicants: DMV-CAMPINA B.V.
Application year: 1981
Main classification: A23L1
IPC codes: A23C9, A23L1