FLAXSEED-BASED MAYONNAISE

Abstract

The present invention relates generally to the field of plant-based foods. In particular, the present invention relates to plant-based mayonnaise-like product. One embodiment of the present invention relates to a flaxseed-based mayonnaise-like product. For example, the present invention relates to a flaxseed-based mayonnaise-like product comprising oil, vinegar, and a plant ingredient comprising a dried hot water-based flaxseed extract.

Claims

1. Flaxseed-based mayonnaise-like product comprising oil, vinegar, and a plant ingredient comprising a dried hot water-based flaxseed extract or flaxseed flour.

2. Flaxseed-based mayonnaise-like product in accordance with claim 1, wherein the dried hot water-based flaxseed extract is obtained by a process comprising the steps of grinding flaxseeds in water; heating the water-flaxseed mixture to a temperature in the range of 60-100° C., collecting the water soluble phase, and drying the water soluble phase.

3. Flaxseed-based mayonnaise-like product in accordance with claim 1, wherein the plant ingredient is selected from the group consisting of a dried hot water-based flageolet extract, a dried hot water-based cauliflower extract, a dried hot water-based tomato extract, a dried hot water-based lentil extract, and combinations thereof.

4. Flaxseed-based mayonnaise-like product in accordance with claim 3, wherein the flaxseed is co-extracted with the cauliflower, flageolets, lentils, and/or tomatoes.

5. Flaxseed-based mayonnaise-like product in accordance with claim 3, wherein the flaxseed is used in relation to cauliflower, flageolets, lentils and/or tomatoes in a weight ratio of at least about 20:80.

6. Flaxseed-based mayonnaise-like product in accordance with claim 1, wherein the plant ingredient is obtainable by a process comprising the steps of grinding the flaxseed; extracting the ground composition with water at about 80-95° C. for about 5 to 50 minutes; collecting the soluble phase and drying the soluble phase.

7. Flaxseed-based mayonnaise-like product in accordance with claim 1 comprising oil, vinegar, flaxseed flour and flageolet flour.

8. Flaxseed-based mayonnaise-like product in accordance with claim 1, further comprising salt and/or spices.

9. Flaxseed-based mayonnaise-like product in accordance with claim 1, further comprising water.

10. Flaxseed-based mayonnaise-like product in accordance with claim 1, comprising about 50-70 weight-% oil.

11. Flaxseed-based mayonnaise-like product in accordance with claim 1, comprising about 30-50 weight-% oil.

12. Flaxseed-based mayonnaise-like product in accordance with claim 1, comprising about 10-30 weight-% oil.

13. Flaxseed-based mayonnaise-like product in accordance with claim 1, comprising about 5-12 weight-% of the plant ingredient, about 3-7 weight-% vinegar, about 1-2 weight-% salt, and about 0.1-1 weight-% spices.

14. Flaxseed-based mayonnaise-like product in accordance with claim 1, obtainable by a process comprising the steps of mixing the plant ingredient with water, adding oil, vinegar salt and spices and mixing the mixture until the desired firmness is achieved.

Description

EXAMPLES

Example 1: Flaxseed-Flageolet Blend (50:50) Extraction

[0047] 100 g of flageolet is grinded in a grinder Retsch for 10 seconds, at 8000 rpm. 100 g of flaxseeds are macerated in 1 L of distilled water for 1 hour at room temperature, the resulting slurry is then grinded during 30 seconds by small batches using a blender Waring (speed 1). 100 g of grinded flageolet and 1 L of hot distilled water at 90° C. are added to the mixture (the amount of water can be adapted if the mixture is too dense).

[0048] Extraction is carried out at 80° C. during 30 minutes with a Heidolph overhead mixer; the mixture is left at room temperature to cool down before centrifugation. The mixture is centrifugated in a 1.0 L rotor at 9000 rpm and 40° C. for 10 minutes. After centrifugation, a film remains on the surface of the pellet; it is collected and combined with the supernatant. On the other hand, the pellet is collected in a beaker and 1 L of hot distilled water at 90° C. is added.

[0049] Extraction is then carried out at 80° C. during 20 minutes with a Heidolph overhead mixer; the mixture is left at room temperature to cool down before centrifugation; The mixture is centrifugated in a 1.0 L rotor at 9000 rpm and 40° C. for 10 minutes. The two supernatants are finally combined and mixed during 20 min with a Heidolph overhead mixer at room temperature to homogenize the extract (FIG. 1). The extract is freeze-dried and stored at −20° C.

TABLE-US-00001 Total Total Extract Ratio % Recipe Comments Proteins % Carbs (%) Fibers (%) Flaxseed- 50:50 8% 35 mL Water Texture 31 30 26 Flageolet 15 mL Oil Taste 3 mL vinegar Odor 150 mg pepper .fwdarw. Ok 150 mg curcumin 0.8 g salt

[0050] Flaxseed-Cauliflower, Flaxseed-Lentils, and Flaxseed-Tomato blends (50:50) extractions are carried out using the above-mentioned protocol (FIG. 2 a, b, and c respectively).

TABLE-US-00002 Total Total Extract Ratio % Recipe Comments Proteins % Carbs (%) Fibers (%) Flaxseed- 50:50 8% 35 mL Water Cauliflower taste 19 33 25 Cauliflower 15 mL Oil 3 mL vinegar 150 mg pepper 150 mg curcumin 0.8 g salt Flaxseed-Lentils 50:50 8% 35 mL Water Good texture and 23 51 19 15 mL Oil color 3 mL vinegar 150 mg pepper 150 mg curcumin 0.8 g salt Flaxseed- 50:50 8% 35 mL Water Tomato taste & 11 34 13 Tomato 15 mL Oil odor 3 mL vinegar Good Consistence 150 mg pepper 150 mg curcumin 0.8 g salt

Example 2: Flaxseed oilcake-Flageolet blend (25:75) extraction

[0051] 50 g of flaxseed oilcake and 150 g of flageolet are separately grinded in a grinder Retsch for 10 seconds, at 8000 rpm. 2 L of hot distilled water at 90° C. are added to the mixture (the amount of water can be adapted if the mixture is too dense).

[0052] Extraction is carried out at 80° C. during 30 minutes with a Heidolph overhead mixer; the mixture is left at room temperature to cool down before centrifugation. The mixture is centrifugated in a 1.0 L rotor at 9000 rpm and 40° C. for 10 minutes. After centrifugation, a film remains on the surface of the pellet; it is collected and combined with the supernatant. On the other hand, the pellet is collected in a beaker and 1 L of hot distilled water at 90° C. is added.

[0053] Extraction is then carried out at 80° C. during 20 minutes with a Heidolph overhead mixer; the mixture is left at room temperature to cool down before centrifugation. The mixture is centrifugated in a 1.0 L rotor at 9000 rpm and 40° C. for 10 minutes. The two supernatants are finally combined and mixed during 20 min with a Heidolph overhead mixer at room temperature to homogenize the extract (FIG. 3). The extract is freeze-dried and stored at −20° C.

TABLE-US-00003 Total Total Extract Ratio % Recipe Comments Proteins % Carbs (%) Fibers (%) Flaxseed oilcake- 25:75 10% 35 mL Water Texture 30 44 22 Flageolet 15 mL Oil Taste 3 mL vinegar Odor 150 mg pepper .fwdarw.Ok 150 mg curcumin 0.8 g salt

[0054] Flaxseed oilcake-cauliflower, Flaxseed oilcake-Lentils, and Flaxseed oilcake-Tomato blends (25:75) extractions are carried out using the above-mentioned protocol.

Example 3: Mayonnaise preparation at 60% fat

[0055] 1—Weigh 4 g of the plant ingredient from examples 1 & 2, [0056] 2—Add 40 mL of water and mix gently, [0057] 3—Add 60 mL of sunflower oil, [0058] 4—Add 2 mL vinegar, 0.150 g pepper, 0.8 g salt, 0.150 g curcuma, [0059] 5—Using a blender, mix until the desired firmness achieved (e.g. 30 seconds)

Example 4: Mayonnaise preparation at 30% fat

[0060] 1—Weigh 8 g of the plant ingredient from examples 1, [0061] 2—Add 70 mL of water and mix gently, [0062] 3—Add 30 mL of sunflower oil, [0063] 4—Add 2 mL vinegar, 0.150 g pepper, 0.8 g salt, 0.150 g curcuma, [0064] 5—Using a blender, mix until the desired firmness achieved (e.g. 30 seconds)

Example 5: Mayonnaise preparation at 30% fat

[0065] 1—Weigh 10 g of the plant ingredient from examples 2, [0066] 2—Add 70 mL of water and mix gently, [0067] 3—Add 30 mL of sunflower oil, [0068] 4—Add 2 mL vinegar, 0.150 g pepper, 0.8 g salt, 0.150 g curcuma, [0069] 5—Using a blender, mix until the desired firmness achieved (e.g. 30 seconds)

Example 6: Flageolet and Flaxseed Oilcake Flours

[0070] Whole flageolet is ground in a grinder for 10 seconds, at 8000 rpm. The flageolet flour is sieved at 500 microns. The commercial flaxseed oilcake flour is used at 200 micron.

Example 7: Mayonnaise preparation at 60% fat

[0071] 1—Weigh 4 g of flageolet flour and 4 g of flaxseed oilcake from example 1, [0072] 2—Add 40 mL of water and mix gently, [0073] 3—Add 60 mL of sunflower oil, [0074] 4—Add 3.5 mL vinegar, 0.150 g pepper, 2 g salt, 0.3 g curcuma, [0075] 5—Using a blender, mix for about 30 seconds until the desired firmness achieved (FIG. 4)

Example 8: Mayonnaise Preparation at 40% Fat

[0076] 1—Weigh 4 g of flageolet flour and 4 g of flaxseed oilcake from example 1, [0077] 2—Add 60 mL of water and mix gently, [0078] 3—Add 40 mL of sunflower oil, [0079] 4—Add 3.5 mL vinegar, 0.150 g pepper, 2 g salt, 0.3 g curcuma, [0080] 5—Using a blender, mix for about 30 seconds until the desired firmness achieved

[0081] (FIG. 5)

Example 9: Mayonnaise preparation at 60% fat

[0082] 1—Weigh 2.4 g of flageolet flour and 5.6 g of flaxseed oilcake from example 1, [0083] 2—Add 40 mL of water and mix gently, [0084] 3—Add 60 mL of sunflower oil, [0085] 4—Add 3.5 mL vinegar, 0.150 g pepper, 2 g salt, 0.3 g curcuma, [0086] 5—Using a blender, mix for about 30 seconds until the desired firmness achieved (FIG. 6)