Description:Field of the invention
The primary objective of this invention nut-based mayonnaise using Diploknema butyracea seed butter and method thereof. In place of egg and multifunctional powder, nuts were utilized to make mayonnaise.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Mayonnaise is French cuisine-based oil-in-water emulsified product greatly utilized in making sandwiches, hamburgers, fresh fries, composed salads, and to derive various other sauces like tartar sauce, ranch dressing etc. It traces its origin in Spain in the year 1806 when a certain cook presented this creamy flavour sauce to the guests made of only two ingredients, egg and oil respectively. Though commercially and globally the demand grew for this egg-based product, the major criticism associated with its consumption was occurrence of diseases derived from salmonella present in the raw eggs used to synthesize mayo. This affected about 10,000 people in a global outbreak in Denmark in late 90s. People continue to consume mayo as it has become an irreplaceable part of multiple cuisines though being one of the unhealthiest foods ever. The global mayonnaise market has reached a market size of US$12.8 billion with an annual increase rate of 4%. Apart from raw eggs in emulsified form, the acid regulators, processed oil, preservatives added to its preparation make it even unhealthier. With growing awareness among consumers, rising demand in food service industry, people have started looking for healthier substitutes of mayonnaise that is vegan and fresh. We provide a wholesome solution to substitute this egg-based product with a totally healthier version of mayonnaise made of nuts like peanut and cashews, and an amount of milk powder, water, black pepper. The oil substitute utilized in this process is the chiura tree oil or chiura butter. Chyur tree (Diploknema butyracea) is natively found in the steep slopes of Himalayan regions of India and Nepal, specifically in the Sikkim and nearby regions. A traditional methodology is utilized to extract the oil from the seeds of this tree. Unlike the unhealthy processed refined oils utilized for preparation of mayonnaise, chiura tree oil is rich in essential fatty acids like omega 3,6,9, vitamin E, palmitic acid, linoleic acid. Further it has an anti-microbial nature preventing growth of bacterial cells increasing the shelf life of the product. With innovative packaging methods, the introduction of different flavors, this product can prove to be a path changing substitute for conventional mayonnaise.
Several patents have been issued for nut-based products but none of these are related to the present invention. For example, WO2013067453A1 discloses a non-egg composition that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions. A composition comprising: (i) protein in an amount up to 80% by dry weight, and (ii) fat in amount from 5% to 15% by dry weight; wherein said composition is essentially egg- free, and wherein said composition provides binding, moisturizing, leavening, and/or emulsifying properties similar to an egg.
Another patent, WO2011139906A2 relates to substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated production process involves hydrating chia seeds to form a chia seed gel, combining the chia seed gel with a gluten-free flour to make a dough or batter and adding other ingredients as desired for producing a baked product. A variety of baked products can be produced including, for example, pie crusts, breakfast bars, granola bars, cookies, crackers, pretzels, muffins, quick breads, and yeast breads.
Another patent, WO2022132420A1 provides pea protein emulsifiers containing dissolved pea protein and oil-in-water emulsions containing the pea protein emulsifier and so having dissolved pea protein content. The pea protein emulsifiers can be made from protein remaining dissolved the process water of a pea protein isolation process. The disclosed dissolved pea protein emulsifiers make emulsions have good stability against oil separation.
Another patent, US8216625B2 discloses an acidic emulsified mayonnaise-like food of the present invention contains an esterified compound composed of a starch and a hydrolysate thereof and an alkenyl succinic acid, and a thickening polysaccharide, wherein the content of protein is 0% by mass. An acidic emulsified mayonnaise-like food comprising: a) an esterified compound composed of a potato starch or a hydrolysate thereof and an alkenylsuccinic acid; b) an esterified compound composed waxy cornstarch or a hydrolysate thereof and alkenylsuccinic acid; c) thickening polysaccharide; d) an edible fat oil; e) wherein the content of protein is substantially 0%, and wherein f) the content of the esterified compounds is 1.0 to 2.5% by mass, and wherein g) the content of the thickening polysaccharide is 0.3 to 0.7% by mass, and wherein h) the content of the edible fat and oil is 50 to 70% by mass; and i) wherein the acid emulsified mayonnaise-like food is a semi-solid with a viscosity of 160,000 to 400,000 millipascal-second at 20 degrees Celsius.
Another patent, JP2011177150A provide a mayonnaise flavor-imparting agent a small amount of which is simply added to food material to impart flavor specific to mayonnaise to the food material. The mayonnaise flavor-imparting agent includes liquid one having a viscosity of 100-5,000 mPa s, contains 1.5-5.0% of an organic acid, 4-20% of the total amount of at least one kind selected from egg, lactic acid fermented egg and lactic acid fermented milk in terms of solid, 1-50% of lipid, and 10-200 parts of the total content (in terms of solid) of the egg, the lactic acid fermented egg and the lactic acid fermented milk based on 100 parts of the lipid.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
The invention of nuts-based mayonnaise aims to address the drawbacks of conventional mayonnaise by utilizing healthier ingredients. The preparation requires cashews (20.26g), peanuts (12.24g), milk powder (10.5g), water (6.5ml), vinegar (0.5ml), and a minimal amount of black pepper. The process begins with roasting the nuts at 9-15 °C for 10-20 minutes to eliminate toxins and activate their oil content. Next, the roasted nuts are blended with water and milk powder until a smooth paste forms, followed by the addition of vinegar and black pepper. This process is repeated with various ingredient proportions until the desired taste, texture, and aroma are achieved.
The mayonnaise is then stored in the refrigerator and divided into two samples: Sample 1 is used to test how long the mayonnaise can be stored without preservatives before spoiling, and Sample 2 includes the addition of Chyur ghee/butter to evaluate its effects.
Herein enclosed a nut-based mayonnaise using Diploknema butyracea seed butter comprises of: cashews (20.26g) and peanuts (12.24g), milk powder (10.5g), water (6.5ml), vinegar (0.5ml) and the least amount of black pepper.
A method for the preparation of the nut-based mayonnaise using Diploknema butyracea seed butter comprising the steps of:
roasting the nuts at 9-15 °C for around 10-20 minutes to eliminate any toxins and activate their oil content;
blending the nuts with water and milk until a smooth paste is formed, after this vinegar and a little black pepper are added into it;
repeating with different proportions of the ingredients until the required taste, texture, and smell are achieved;
storing the mayo is being in the refrigerator; and
dividing the mayonnaise samples into Sample 1 (normal sample) and Sample 2 (test sample).
The test sample, material mixed with Chiuri ghee /butter.
The different proportions of nuts were tried with a fixed amount of vinegar (0.5ml), milk powder (10.5g), water (6.5ml) and Chiuri ghee (0.5ml).
The out of 6 different proportions, the one with cashew-20.26g and peanut -12.24g shows the best result among all.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is nut-based mayonnaise using Diploknema butyracea seed butter and method thereof.
Another object of the present invention is to prepare nut-based mayonnaise.
Another object of the present invention is to prepare mayonnaise using Diploknema butyracea seed butter
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: various ingredients used in Mayonnaise formation: A. Peanuts 20.26gm, B. Cashew- 12.24g, C. Milk powder -10gm, D. Chyura Butter E. Vinegar- 0.5ml, water-6.5 ml and F. Final product.
Figure 2: Normal Sample and Test Sample
Figure 3: Normal Sample and Test Sample After 10 days
Figure 4: Normal Sample and Test Sample After 20 days
Figure 5: Normal Sample and Test Sample After 30 days
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
Detailed Description
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the invention of nuts-based mayonnaise whose ingredients are chosen considering the drawbacks of conventional mayonnaise. For the preparation, we will require cashews (20.26g) and peanuts (12.24g), milk powder (10.5g), water (6.5ml), vinegar (0.5ml) and the least amount of black pepper.
In some embodiments of the present invention, firstly, we will roast the nuts properly at 9-15 °C for around 10-20 minutes to get rid of any toxins and to activate its oil content. Blend the nuts with water and milk until a smooth paste is formed, add vinegar and a little Black pepper into it.
In some embodiments of the present invention, this procedure is repeated with different proportions of the ingredient, until we get the required taste, texture, smell. Store the mayo in the refrigerator, mayonnaise sample were dividing them into Sample 1 and Sample2.
In some embodiments of the present invention, sample 1 is the normal sample to test for how long the mayo can be stored without any preservatives before it gets spoiled. Sample 2 In the test sample, material will be added and mixed with Chyur ghee/butter.
Herein enclosed a nut-based mayonnaise using Diploknema butyracea seed butter comprises of: cashews (20.26g) and peanuts (12.24g), milk powder (10.5g), water (6.5ml), vinegar (0.5ml) and the least amount of black pepper.
A method for the preparation of the nut-based mayonnaise using Diploknema butyracea seed butter comprising the steps of:
roasting the nuts at 9-15 °C for around 10-20 minutes to eliminate any toxins and activate their oil content;
blending the nuts with water and milk until a smooth paste is formed, after this vinegar and a little black pepper are added into it;
repeating with different proportions of the ingredients until the required taste, texture, and smell are achieved;
storing the mayo is being in the refrigerator; and
dividing the mayonnaise samples into Sample 1 (normal sample) and Sample 2 (test sample).
The test sample, material mixed with Chiuri ghee /butter.
The different proportions of nuts were tried with a fixed amount of vinegar (0.5ml), milk powder (10.5g), water (6.5ml) and Chiuri ghee (0.5ml).
The out of 6 different proportions, the one with cashew-20.26g and peanut -12.24g shows the best result among all.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
The invention of nuts-based mayonnaise whose ingredients are chosen considering the drawbacks of conventional mayonnaise. For the preparation, we will require cashews (20.26g) and peanuts (12.24g), milk powder (10.5g), water (6.5ml), vinegar (0.5ml) and the least amount of black pepper (Fig 1). Firstly, we will roast the nuts properly at 9-15 °C for around 10-20 minutes to get rid of any toxins and to activate its oil content. Blend the nuts with water and milk until a smooth paste is formed, add vinegar and a little Black pepper into it. This procedure is repeated with different proportions of the ingredient, until we get the required taste, texture, smell. Store the mayo in the refrigerator. Mayonnaise sample were dividing them into Sample 1 and Sample 2. Sample 1 is the normal sample to test for how long the mayo can be stored without any preservatives before it gets spoiled. Sample 2 In the test sample, material will be added and mixed with Chyur ghee/butter.
EXAMPLE 2
Results
Fig 2 shows normal sample and test sample, both the sample looks similar in appearance but differ in the taste, aroma. Fig 3 shows after 10 days, there was not much change in the taste or smell in either of the samples. Fig 4 shows after 20 days, the normal sample starts to smell and there is no change in the test sample. Fig 5 shows after a month, the normal sample was completely spoiled and there was no change in test sample.
The test sample is observed after 2months stored in cold condition. If the test sample is stored in refrigerator for about 40°F (4°C) its freshness as well as shelf life is very well maintained. Different proportions of nuts were tried with a fixed amount of vinegar, milk powder, water and Chiuri ghee. Out of those 6 different proportions, the one with cashew-20.26g and peanut -12.24g shows the best result among all.
S. No Weight of Cashew (in grams) Weight of Peanut (in grams)
1. 4.06 29.43
2. 8.12 24.37
3. 12.24 20.26
4. 16.25 16.25
5. 2
20.26
12.24
6. 24.37 8.12
Weight of vinegar -0.5ml
Weight of Milk powder -10.5g
Weight of water -6.5ml
Weight of D.B -0.5ml
Total weight -50g
Because of acidic in taste, bad odor due to microbial contamination and little difference in texture the result of S.No.1,2,3,4 &6 were rejected.
The nuts proportion cashew-20.26g and peanut -12.24g (S. No-5) shows the best result as per texture, taste and its shelf life has been increased even after being stored for 2 months.
Result interpretation of the Fourier – transform infrared spectroscopy test performed.
Control -
Less than 5 peaks were obtained in the entire IR spectrum indicating the compound is a simple organic molecule. Broad crooked band of absorption between 3000-3650 cm-1 confirms the existence of hydrates (H2O), hydroxyl or amino. Sharp intensity peak signifies oxygen related group such as alcohol or phenol present.
Identifying single bonds (2500-4000cm-1)
OH, presence confirmed by spectra present between 2500-4000 cm -1along with single bonds of N-H, C-H. No aliphatic and aromatic compounds seem to be present.
Identifying triple bonds (2000-2500 cm-1)
Narrow peak at 2070 cm-1 is present that means triple bond (carbenes) are present. Weak peaks at 1775 cm-1 indicating presence of active carbonyl groups.
Identifying double bonds (1500-2000 cm-1)
No strong peaks were observed.
Test -
About 5 peaks were obtained in the entire IR spectrum indicating the compound is a simple molecule with lower molecular weight. Broadband absorption at 3479 cm-1 confirms the existence of hydrates (H2O), hydroxyl or amino. Aliphatic compounds present as weak absorption bands between at or above 3000 cm-1 are observed.
Identifying single bonds (2500-4000cm-1)
OH, presence confirmed by spectra present between 1600-1300 cm-1. Narrow peak at between 2955-2860 cm-1 indicating presence of aldehyde group.
Identifying triple bonds (2000-2500 cm-1)
Narrow weak present that means triple bonds of nitriles and carbenes are present.
Identifying double bonds (1500-2000 cm-1)
Unstable peak is obtained at 1658 cm-1 that means carbonyl and amino group is present.
ADVANTAGES OF THE INVENTION:
Nut-based mayonnaise is a great option for vegetarian people. If milk is replaced with plant-based milk, vegan mayonnaise substitute for vegan people. No salt, sugar or artificial preservatives are used in its making. All the ingredients used are organic, sourced from nature. The nut used is a rich source of essential fatty acids like omega 3, omega6, promotes heart health and cognitive functions and eventually positively impacts cholesterol level. The Chyura butter has tremendous benefits.
, Claims:1) A nut-based mayonnaise using Diploknema butyracea seed butter comprises of:
cashews (20.26g) and peanuts (12.24g), milk powder (10.5g), water (6.5ml), vinegar (0.5ml) and the least amount of black pepper.
2) A method for the preparation of the mayonnaise as claimed in claim 1, wherein said preparation of nut-based mayonnaise using Diploknema butyracea seed butter comprising the steps of:
a) roasting the nuts at 9-15 °C for around 10-20 minutes to eliminate any toxins and activate their oil content;
b) blending the nuts with water and milk until a smooth paste is formed, after this vinegar and a little black pepper are added into it;
c) repeating with different proportions of the ingredients until the required taste, texture, and smell are achieved;
d) storing the mayo is being in the refrigerator; and
e) dividing the mayonnaise samples into Sample 1 (normal sample) and Sample 2 (test sample).
3) The method as claimed in claim 2, wherein in the test sample, material mixed with Chiuri ghee /butter.
4) The method as claimed in claim 2, wherein different proportions of nuts were tried with a fixed amount of vinegar (0.5ml), milk powder (10.5g), water (6.5ml) and Chiuri ghee (0.5ml).

5) The method as claimed in claim 2, wherein out of 6 different proportions, the one with cashew-20.26g and peanut -12.24g shows the best result among all.