GB2187075A - Food composition - Google Patents

Abstract

A food composition which can be used as the basis for preparing pseudo oil-based sauces, especially pseudo emulsion sauces such as a pseudo mayonnaise, comprises a blend of a proteinaceous coagulum and an aqueous medium essentially to the consistency of an oil-in-water emulsion, the coagulum preferably being a skimmed milk yoghurt cheese. The invention also provides a pseudo oil-based sauce comprising a composition as defined above, together with a non-toxic acid such as acetic acid, citric acid, lactic acid, malic acid or a mixture thereof. Such a sauce may be prepared by forming a blend comprising a proteinaceous coagulum, water and a non-toxic acid to the consistency of an oil-in-water emulsion.

Description

SPECIFICATION Food Composition The present invention relates to a food composition and, in particular, to a composition which can be used as the basis for preparing pseudo oil-based sauces, especially pseudo emulsion sauces such as a pseudo mayonnaise.

In any dietary regime which seeks to reduce the level of ingested energy, fat can be the major contributor to "hidden" energy intake. Butter, oils, and the like all make food taste very good indeed, but they can add hundreds (sometimes thousands) of kilocalories to a day's eating. Thus, the use of classic emulsion and other oil-based sauces such as mayonnaise, and related products such as salad cream, in countless recipes, leads to the consumption of far too much fat for any diet designed to reduce weight to, or to stabilise weight at, an acceptable level. There is, therefore, a need in the art of cookery for a product much lower in calories than any known classic emulsion or other oil-based sauce, but which at the same time can provide an acceptable substitute for such a sauce.

Any attempt to provide a replacement for classic emulsion and other oil-based sauces is faced with the initial difficulty that a replacement must provide the "mouthfeel" of such a sauce, but without the ability to rely on the underlying properties of say an oil-in-water emulsion, which is usually at the "heart" of such known sauces. Any investigator, therefore, is faced at the outset with a difficulty which at first sight appears insurmountable. Furthermore, should that difficulty be overcome, the substitute must also possess the remaining organoleptic properties such as taste and smeli which make such sauces otherwise appetising.

Under presently acceptable cooking practice, a good mayonnaise sauce may comprise the following ingredients: Vegetable oil, Egg yolk, Vinegar, Salt, Sugar, Otherfiavourings and spices, and Additional water, if necessary.

However, I have now found surprisingly that a low calorie and very acceptable replacement for mayonnaise or other classic oil based sauces can be based on a blend of a proteinaceous coagulum such as precipitated milk protein and an aqueous medium, rather than the classic mixture of oil and an aqueous medium e.g. egg yolk.

Accordingly, in its broadest aspect, the present invention provides a composition suitable for use as the base for a pseudo oil-based sauce, especially a pseudo emulsion sauce, which composition comprises a blend of a proteinaceous coagulum and an aqueous medium essentially to the consistency of an oil-in-water emulsion.

In the composition of the invention the proteinaceous coagulum may be any coagulum of protein material which has a flavour profile consistent with the desired end use. Thus, for any chosen coagulum its flavour should not override or be inconsistent with any flavouring ingredients in a sauce to be produced from the composition. Also, of course, the denatured protein structure should not be such as precludes blending to a consistency of an emulsion and, preferably, the denatured protein at least essentially should not carry associated therewith any oily or fatty material. However, with those criteria in mind I believe that any denatured protein product, from cooked egg white to yoghurt cheese may be employed in the preparation of the composition of the invention.Thus, in the composition of the invention the coagulum may be a separated coagulum derived from any sources, for example, from milk, soya beans, peanuts, cotton seed or egg. Preferably, however, the coagulum is precipitated milk protein (sometimes known as a "clot") or a soya bean curd such as tofu or other soya bean isolate, the former being especially preferred.

Where precipitated milk protein is employed, that may be acid-precipitated proteinaceous material obtained from any suitable milk product. Again, the milk product itself should not have such a flavour that its own flavour overrides that of any flavouring ingredients in a sauce to be produced from the composition, but otherwise any milk product may be chosen. Also, while the milk from which the protein is obtained is preferably a skimmed milk, nevertheless even unskimmed milk may be used if desired, provided it is understood that the calorific value of the composition will thereby be increased significantly.

More preferably, the precipitated milk protein is one obtained by microbial action on milk, most preferably skimmed milk, by a technique in which a microbial agent such as a bacterium is used to act on the milk, thereby producing acid, and effecting the necessary acid precipitation. Thus, the precipitated milk protein may comprise solids from a variety of dairy products, in particular low-fat or non-fat dairy products, for example, fromage blanc, Quark, cottage cheese, Ricotta cheese or yoghurt.

Of course, it will be understood that products such asfromage blanc, Quark, cottage cheese, Ricotta cheese and yoghurt should be drained to provide the necessary solids. However, such draining may be achieved quite simply by leaving the products to drain for a few hours through a suitable drainage element such as a cheesecloth. Also, coarser products such as cottage cheese and Ricotta cheese should be smoothed out, for example, by using a food processor or a liquidiser. Most preferably, however, the precipitated milk protein is provided by draining a skimmed milk yoghurt to a corresponding yoghurt cheese.

Alternatively, the coagulum may be formed in situ. Preferably, such in situ formation is achieved by the use of a mixture of milk powder and a non-toxic acid such as the food acids mentioned below. However, other means of in situ denaturation within the confine; of the required base may be employed if desired.

In the base of the invention, the aqueous medium once again may be any medium consistent with the desired end use. Preferably, however, the medium is an aqueous medium essentially free from fat or oil.

More preferably, the medium is water itself.

In the composition of the invention it is important that the blended mixture generally should comprise a major proportion of coagulum and a minor proportion of added water, in order that the composition may afford or be capable of providing the necessary consistency for a sauce base. In that respect, it is to be noted that the desired consistency may vary from a highly viscous paste-like consistency to one of low viscosity, provided that the base together with any other necessary ingredients can in any sauce derived therefrom give the necessary sauce-like properties. Generally, to achieve the necessary consistency in the base, the coagulum is in a significant excess over the water, and typically the -atio of coagulum to water will be at least about 3:1 by weight.Preferably, however, the weight ratio of coagulum to water is from about 3:1 to about 6:1.

The composition of the invention as generally described above is useful as a base for a variety of pseudo emulsion or other oil-based sauces. For example, the base composition may be mixed with a variety of other food ingredients to prepare a variety of sauces such as mayonnaise, salad cream, Bearnaise sauce, Pesto sauce and Hollandaise sauce. Accordingly, the invention also provides a pseudo oil-based sauce, which sauce comprises a composition as defined above, i.e. a blend of a proteinaceous coagulum and an aqueous medium e.g. water, together with a non-toxic acid (generally a food acid), and any other necessary flavouring, structuring, texturing or like ingredients.

As the acid ingredient of the sauce there may be used any acid which is acceptable in food. Preferably, however, the acid is an organic acid such as acetic acid, citric acid, lactic acid, malic acid or a mixture thereof. Thus, using acetic acid in the sauce, for example, in the form of vinegar, a pseudo mayonnaise or salad cream, or even a Bearnaise sauce, may be produced. Similarly, use of citric acid, for example, in the form of a citrus juice e.g. lemon juice, can give a Hollandaise sauce.

In the pseudo emulsion or other oil-based sauce of the invention the acid may be used in any proportion which provides the required "bite" to the sauce Preferably, however, the acid will be used in a proportion of no more than about 2% by weight of the weight of protein (more preferably of coagulum) in the sauce.

Furthermore, the pseudo oil-based sauce preferably may include a texturing agent to modify the mouthfeel of the sauce. In that case it is preferred to use buttermilk as such a texturing agent, preferably in an amount of up to about 40% by weight of the weight of protein (more preferably of coagulum) in the sauce.

In addition the pseudo oil-based sauce preferably may include one or more flavouring agents. Such agents may be natural or synthetic, but more preferably are natural agents or a mixture thereof, such as mustard, most preferably Dijon mustard, wine or fortified wine e.g. sherry, or one or more herbs or spices orthe like e.g. tarragon, preferably as an infusion, garlic, cheese or nuts. Preferably also, any flavouring agent or flavouring agent mixture is used in an amount of no more than about 30% by weight of the weight of protein (more preferably of coagulum) in the sauce.

The pseudo oil-based sauces of the invention comprise a thick or thickened suspension of protein particles in water and may be prepared by bringing together the necessary ingredients in any manner such that a suspension of the required consistency is formed. Thus, the invention includes a method of preparing a pseudo oil-based sauce as defined above, which method comprises forming a blend comprising a proteinaceous coagulum, water and a non-toxic acid to the consistency of an oil-in-water emulsion.

Typically such a blend may be prepared by blending together the necessary ingredients by agitation e.g. in a liquidiser, food processor or like equipment, in any desired order or manner. Preferably, however, the blend is formed by adding an aqueous solution of the organic acid, e.g. vinegar or citrus juice or an infusion comprising the same, with agitation to the necessary or desired coagulum, preferably a mixture of the coagulum and any desired flavouring agent. Furthermore, any texturing agent such as buttermilk is preferably added along with the aqueous acidic solution.

In addition, the invention includes a pseudo oil-based sauce when put up visibly for use in the preparation of a food dish and/or the use of a pseudo-oil based sauce in the preparation of a food dish. The invention also includes a food dish including a pseudo oil-based sauce in accordance with the invention.

As will be appreciated, oil-based sauces generally are savoury or piquant sauces. Accordingly, the pseudo sauces of the invention are themselves also generally speaking savoury or piquant, and the pseudo sauces will be used generally in a savoury as opposed to a sweet context. Thus, the said food dishes are savoury food dishes ratherthan sweet dishes.

The invention will now be described by way of example only, with reference to the following specific Examples.

EXAMPLE 1 A pseudo mayonnaise can be prepared from the following ingredients: Ingredient Parts by Weight Yoghurt cheese (prepared as described below) 10 (1 cup-1 0 ounces or 283 grams) Dijon mustard 1 to 2 (1 to 2 tablespoons-1 tablespoon is about 1/2 ounce or about 15 grams) Buttermilk 3 to 4 (3 to 4 tablespoons) Wine vinegar 2 to 3(2 to 3 tablespoons) The mayonnaise is prepared by whisking together all of the ingredients, with the buttermilk and vinegar being added gradually to the cheese and mustard until an emulsion-like consistency is obtained. The pseudo emulsion is then refrigerated overnight to permit the flavours of the ingredients to blend. The resulting product has the mouthfeel and appearance of mayonnaise, but is low in fat and low in calories.

Preparation of Yoghurt Cheese: A sieve (or colander) is lined with a doubled damp cheesecloth and placed over a bowl. Skim milk yoghurt is poured into the thus-lined sieve, the whole covered, and left in a cool place for about 24 hours, with liquid which accumulates in the bowl being poured away as necessary at intervals. At the end of the 24-hour period, the thus-remaining ball of yoghurt cheese in the cheesecloth is gently squeezed over the bowl to extract any remaining liquid. The cheese is then unwrapped and scraped into a bowl or a crock, and refrigerated until use.

EXAMPLE 2 A "cream" salad dressing is prepared by whisking sherry or balsamic vinegar (as desired) into a pseudo mayonnaise prepared as in Example 1, the vinegar being added to the mayonnaise as a thin stream until the whole blend achieves the consistency of single cream.

EXAMPLE 3 A pseudo Bearnaise sauce is prepared by first preparing an infusion from the following ingredients: 1/2 cup (142 grams) of white wine 1/3 cup (94 grams) oftarrogon wine vinegar 2 tablespoons (30 grams) of minced shallots, onions or spring onions 1 tablespoon (15 grams) of dried tarrogon 1 tablespoon (15 grams) of chopped fresh parsley The infusion is prepared by combining the ingredients in a saucepan and bringing to the boil. Then the heat is reduced and the mixture is simmered briskly until almost all of the liquid has evaporated. The mixture is then cooled and whisked into 1 cup (283 grams) of yoghurt cheese prepared as described in Example 1.

EXAMPLE 4 A pseudo Hollandaise sauce is prepared by the procedure described in Example 3 except that the infusion is made using 1/3 cup (94 grams) of water, 1 tablespoon (15 grams) of fresh lemon juice and a little freshly ground pepper. Again the cooled infusion mixture is whisked into the yoghurt cheese to produce the pseudo emulsion.

EXAMPLE 5 A chicken mousse to serve 8 to 10 people is prepared from the following ingredients: Juice of 1 lemon 4 tablespoons (60 grams) of chopped chives 4 tablespoons (60 grams) of chopped fresh dill 4tablespoons (60 grams) of chopped fresh parsley 1/5 pint (114 ml) of yoghurt cream cheese (prepared as in Example 1) 5 to 8 tablespoons (75 to 120 grams) of buttermilk 1 large stalk celery, finely minced 2 poached chickens Salt and freshly ground pepper to taste Watercress.

The mousse is prepared as follows: 1. Combine lemon juice, herbs, yoghurt cheese, 5 tablespoons of buttermilk, cayenne pepper and celery in a large bowl.

2. Pull warm chicken from its bones in chunks and shred finely e.g. with fingers, discarding fat, skin and gristle. Stir into the bowl.

3. Stir in another tablespoon or so of buttermilk until the texture is creamy but not too loose. Season to taste with salt and freshly ground pepper and more cayenne, if desired. The flavour should be "lively".

4. At serving time, loosen the mousse all round with a thin-bladed knife. Unmould onto a serving plate.

Garnish with watercress and serve.

EXAMPLE 6 A pseudo Pesto sauce can be prepared from the following ingredients to make a 1/2 pint (284 ml) of sauce: 3/4 pint (426 ml) of torn basil leaves 1/2 pint (284 ml) of roughly chopped parsley 1/4 pint (142 ml) of freshly grated Parmesan cheese 1/8 pint (71 ml) of ground toasted, skinned hazelnuts (unsalted) 1/4 pound (113 grams) yoghurt cheese (prepared as described in Example 1) Puree from 2 heads of roasted garlic Salt and freshly ground pepper to taste The sauce is prepared by combining them in the container of a food processor and blending to the required consistency. The sauce may be served tossed with pasta, stuffed into poached small mushroom caps, spread over ripe red tomatoes, or as a sauce/garnish to smoked salmon. Best of all, cook some pasta shells al dente.Drain, rinse in cold water and drain very well, with a small spoon, stuff each shell with pesto.

Arrange on a bed of radicchio leaves and serve as an hors d'ouevre.

EXAMPLE 7 A remoulade sauce can be prepared from the pseudo mayonnaise of Example 1 using the following ingredients: 2 1/5 pints (1.25 litres) of pseudo mayonnaise 2 teaspoons (10 grams) of Dijon Mustard 4tablespoons (60 grams) of capers, rinsed 4tablespoons (60 grams) of chopped cornichons 4 tablespoons (60 grams) of chopped fresh parsley 1 teaspoon (5 grams) of paprika 1/2 cup (142 grams) of chopped spring onions, green and white parts A few drops of Tabasco sauce 1/2 tablespoon (7 grams) of dried tarragon, crumbled The sauce is prepared by mixing all of the ingredients together with a wire whisk. It is then allowed to ripen in the refrigerator for at least about 1 hour before use.

EXAMPLE 8 A herbed salad cream can be prepared using the following ingredients: 1/5 pint (114 ml) of yoghurt cream cheese (prepared as described in Example 1) 4tablespoons (60 grams) of buttermilk 1-2 teaspoons (5 to 10 grams) of Dijon Mustard 1 1/2 tablespoons (22 grams) of Sherry wine vinegar 2 cloves of crushed garlic (optional) 1/8 pint (71 ml) of fresh basil leaves Salt and freshly ground pepper to taste The salad cream is prepared from those ingredients as follows: 1. Combine all the ingredients in the container of a food processor.

2. Process until smooth. Scrape into a jar, cover tightly and refrigerate until needed.

It is, of course, to be understood that the invention is not limited to the details of the above specific Examples and that numerous variations in types and amounts of ingredients may be made within the ambit of the invention as broadly defined herein and in the claims. Thus, for example, perfectly delicious pseudo emulsion or other oil-based sauces can be produced from tofu (soya bean curd). A block of tofu is briefly drained, smoothed out in a liquidiser, and then blended with a citrus fruit juice or vinegar, with the addition of a choice of seasonings as desired, such as mustard, salt, pepper, herbs etc. In such sauces there is a slight soy flavour, not unpleasant, but perhaps too distinctive for some palates. Similarly, in all of the previous Examples a variety of other coagula such as those mentioned specifically above may be employed with similar results.

Furthermore, and as will be appreciated from the above description, the composition of the invention provides a low calorie sauce base which, because it comprises protein rather than oil, generally speaking may have an energy value of down to less than half that of a corresponding conventional oil base. Thus, such bases can be used to prepare pseudo oil-based sauces having an energy level of down to less than half the energy level of a corresponding conventional sauce.

Claims (33)

1. A composition suitable for use as the base for a pseudo oil-based sauce, especially a pseudo emulsion sauce, which composition comprises a blend of a proteinaceous coagulum and an aqueous medium essentially to the consistency of an oil-in-water emulsion.

2. A composition according to claim 1, wherein the coagulum is one derived from milk, soya beans, peanuts, cotton seed or egg.

3. A composition according to claim 2, wherein the coagulum is precipitated milk protein or a soya bean curd or other soya bean isolate.

4. A composition according to claim 2 or 3, wherein the milk is skimmed milk.

5. A composition according to claim 4, wherein the coagulum is a skimmed milk yoghurt cheese.

6. A composition according to any one of claims 2 to 4, wherein the coagulum is formed in situ by the use of a mixture of milk powder and a non-toxic acid.

7. A composition according to any one of the preceding claims, wherein the aqueous medium is essentially free from fat or oil.

8. A composition according to claim 7, wherein the aqueous medium is water.

9. A composition according to any one of the preceding claims, wherein the blend comprises coagulum and water in a ratio of at least about 3:1 by weight.

10. A composition according to claim 9, wherein the weight ratio of coagulum to water is from about 3:1 to about6:1.

11. A composition according to claim 1 and substantially as hereinbefore described,

12. A pseudo oil-based sauce, which sauce comprises a composition according to any one of the preceding claims, together with a non-toxic acid.

13. A sauce according to claim 12, wherein the acid is acetic acid, citric acid, lactic acid, malic acid or a mixture thereof.

14. A sauce according to claim 13, wherein vinegar or citrus juice is used as the source of acid.

15. A sauce according to any one of claims 12 to 14, wherein the acid is used in a proportion of no more than about 2% by weight of the weight of protein in the sauce.

16. A sauce according to any one of claims 12 to 15, which includes a texturing agent.

17. A sauce according to claim 16, wherein the texturing agent comprises buttermilk.

18. A sauce according to claim 16 or claim 17, wherein the texturing agent is used in an amount of up to about 40% by weight of the weight of protein in the sauce.

19. A sauce according to any one of claims 12 to 18, which includes one or more flavouring agents.

20. A sauce according to claim 19, wherein the flavouring agents comprise mustard, wine, fortified wine, one or more spices or one or more herbs or an infusion thereof garlic, cheese or nuts.

21. A sauce according to claim 19 or claim 20, wherein the flavouring agent is used in an amount of up to about 30% by weight of the weight of protein in the sauce.

22. A sauce according to any one of claims 12 to 21, which is a pseudo emulsion sauce.

23. A sauce according to claim 12 and substantially as hereinbefore described specifically.

24. A sauce according to claim 12 substantially as hereinbefore described with reference to any one of Examples 1 to 4 or 6 to 8.

25. A method of preparing a pseudo oil-based sauce according to any one of claims 12 to 22, which method comprises forming a blend comprising a proteinaceous coagulum, water and a non-toxic acid to the consistency of an oil-in-water emulsion.

26. A method according to claim 25, wherein the blend is formed by adding an aqueous solution of the organic acid with agitation to the coagulum.

27. A method according to claim 25 and substantially as herein before described specifically.

28. A method according to claim 25 substantially as herein before described with reference to any one of the specific Examples.

29. A sauce when prepared by a method according to any one of claims 25 to 28.

30. A pseudo oil-based sauce according to any one of claims 12 to 24 or claim 29 when put up visibly for use in the preparation of a food dish.

31. The use of a pseudo oil-based sauce according to any one of claims 12 to 24 or claim 29 in the preparation of a food dish.

32. A food dish including a pseudo oil-based sauce according to any one of claims 12 to 24 or claim 29.

33. A food dish according to claim 32 substantially as hereinbefore described with reference to Example 5.