RU2348180C1 - Mayonnaise - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: mayonnaise contains mixture of vegetable oils, consisting of deodorised vegetable oil, milk thistle oil, linseed oil in ratio 8:1:1 respectively, egg powder (dry) or cooled egg yolk, dry non-fattened milk, sand sugar or mixture of sang sugar and fructose or glucose, baking soda, salt, mustard powder, apple vinegar 9%, selenepyran and water.

EFFECT: stability while storage, preservation of high taste characteristics of traditional mayonnaise, high biological value and balanced fatty acid content.

2 cl, 3 tbl

Description

The invention relates to the food industry, in particular to catering and the oil and fat industry, and can be used for the industrial production of mayonnaise sauce and catering establishments.

Famous mayonnaise, enriched with iodine and selenium. To obtain 100 kg of the finished product, it is necessary to add 3.6 g of potassium iodide, 5.7 g of sodium selenate (1).

The disadvantage of the claimed invention is that, as it turned out in practice, inorganic compounds of selenium in the form of selenite and sodium selenate are highly toxic, which is associated with the risk of overdose, and in addition they are little compatible with easily oxidized vitamins.

Closest to the claimed is Provence mayonnaise (2), containing in wt.%:

Vegetable oil 65.40 Egg Powder (Dry) 5.00 Skimmed milk powder (COM) 1,60 Granulated sugar 1,50 Drinking soda 0.05 Mustard powder 0.75 Acetic acid 80% 0.60 Water 24.00

The disadvantages of mayonnaise are the insufficient stability of the emulsion during storage, as well as its low biological activity associated with the absence of antioxidants in it, the imbalance of the fatty acid composition.

The technical result of the invention is the creation of mayonnaise, which is resistant to delamination during storage, as well as having high biological value, balanced fatty acid composition.

The claimed technical result is achieved due to the fact that mayonnaise containing vegetable oil, egg component, skimmed milk powder, granulated sugar, as well as salt, baking soda, mustard powder, vinegar and water, as a vegetable oil contains a mixture of deodorized sunflower oil, thistle oil and linseed oil in a mass ratio of 8: 1: 1, respectively, in the amount of wt.% 20,0-65,0, as an egg component - dry egg powder or chilled egg yolk in the amount of wt.% 2,5-5, 0, as vinegar - apple cider vinegar intramural 9% in the amount of wt.% 0.6-1.0, while mayonnaise additionally contains selenopyran in the amount of wt.% 0,0008-0,0026, the amount of granulated sugar is wt.% 1,0-2 , 0, skimmed milk powder - wt.% 1.4-2.0, drinking soda - wt.% 0.04-0.06, mustard powder - wt.% 0.65-0.80 and water - the rest .

Currently, as a result of ill-conceived human activities leading to soil pollution, the content of natural selenium in food has decreased. As a result, a deficiency arises in the human body of selenium, which is involved in the synthesis of selenoproteins, deoxyribonucleotides, as well as redox reactions and in the processes of immunogenesis.

Inorganic compounds of selenium, for example sodium selenate, are used in the food industry, but they are quite toxic. The use of organic compounds of selenium, namely selenopyran, leads to a decrease in toxicity by approximately 100 times.

When conducting studies related to the use of selenopyran in mayonnaise, its interaction with the components of the emulsion was established, as a result of which its storage stability increased.

This is due, among other things, to the fact that, as a result of hydrolysis of sucrose in an acidic medium, which is mayonnaise, monosaccharides, such as fructose and glucose, are formed. Since monosaccharides exhibit a higher reactivity than disaccharides, they interact with selenium, which is contained in organic form. As a result of the interaction, a monosugar complex is formed — the Se protein, which has emulsifying properties, which stabilizes the structure of the emulsion.

Thus, the introduction of selenium in the form of selenopyran into the emulsion system, which is mayonnaise with a certain qualitative and quantitative composition, not only enriches it with the necessary trace element, but also allows you to stabilize the system.

To increase the viscosity of the system, fructose and glucose can be added to mayonnaise in the required amount.

The ratio of deodorized sunflower oil, milk thistle oil and linseed oil is selected based on the need to obtain a mixture of oils with a certain content and ratio of unsaturated fatty acids and certain viscosity properties, since the viscosity of these oils is different. The claimed mass ratio of oils and the quantitative content of the mixture in the composition allows you to keep the system from delamination during its shelf life.

As a result of the invention, mayonnaise is obtained, not only preserving the high taste qualities of the traditional Provence mayonnaise, but also enriched with the antioxidant, which is selenium. In this case, the use of selenium in organic form leads to an improvement in its viscosity characteristics.

To obtain mayonnaise, the oil-and-fat phase, which is a mixture of vegetable oils, namely deodorized sunflower oil, milk thistle oil and linseed oil, taken in a ratio of 8: 1: 1, respectively, is mixed with selenopyran at a temperature of the mixture of 40 ° C. Mustard powder is added to drinking water at a temperature of 100 ° C (1: 2 ratio). The mixture is stirred until a homogeneous consistency. Add milk powder and baking soda dissolved in water with a temperature of 45-50 ° C (3 parts of water are taken for 1 part of milk powder). The mixture is thoroughly mixed until the milk is completely dissolved, egg powder and water (50-55 ° C in a ratio of 1: 2) are introduced and thoroughly mixed for 15 minutes. Alternatively, egg yolk may be used, which is added to the oil mixture. After complete swelling of the egg powder, granulated sugar is added. A mixture of granulated sugar with fructose or glucose can be used. Then, with constant stirring, a mixture of vegetable oils with the addition of selenopyran is added in a thin stream at a temperature of 20-25 ° C, after receipt of the entire amount of oil and obtaining a homogeneous mass, 9% cider vinegar and salt are introduced in the form of a vinegar-salt solution, stirred for 10 15 minutes and the emulsion is sent for homogenization. A finely dispersed emulsion is obtained by passing the emulsion through a homogenizer at room temperature for 3 minutes at 1500 rpm.

Recipes obtained mayonnaise are shown in the Tables.

Table 1 ingredient control, wt.% sample 1, wt.% sample 2, wt.% deodorized sunflower oil 65 - - a mixture of vegetable oils, including
deodorized sunflower oil
milk thistle oil
linseed oil - 65 of them
80%
10%
10% 65 of them
80%
10%
10% egg powder (dry) 5,0 2.5 - chilled egg yolk - - 5,0 skimmed milk powder 1,6 1.8 1,6 granulated sugar 1,5 1,5 1,0 fructose - - 1,0 salt 1,1 1,1 1,1 drinking soda 0.05 0.05 0.05 mustard powder 0.75 0.80 0.75 acetic acid 80% 0.6 - - cider vinegar 9% - 0.9 0.8 selenopyran - 0,0008 0,0008 the rest is water up to 100% the rest is water up to 100% the rest is water up to 100% the rest is water up to 100%

table 2 ingredient sample 3, wt.% sample 4, wt.% sample 5, wt.% a mixture of vegetable oils, including
deodorized sunflower oil
milk thistle oil
linseed oil 38.0 of which
80%
10%
10% 38.0 of which
80%
10%
10% 20.0, of which
80%
10%
10% egg powder (dry) 4.0 - 5,0 chilled egg yolk - 5,0 - skimmed milk powder 1,5 1,6 1,6 granulated sugar 1,1 1,5 1,5 fructose 0.5 - 0.5 glucose - 0.3 - salt 1,1 1,1 1,1 drinking soda 0.04 0.05 0.04 mustard powder 0.70 0.75 0.75 cider vinegar 9% 0.9 0.8 1,0 selenopyran 0.0013 0.0013 0.0026 the rest is water up to 100% the rest is water up to 100% the rest is water up to 100% the rest is water up to 100%

Organoleptic indicators are shown in Table 3.

Table 3 samples color taste consistency the control yellow creamy, slightly sharp, sour gentle, uniform, smooth sample 1 beige yellow creamy, slightly homogeneous, even acute thick sour cream sample 2 yellow creamy, slightly spicy homogeneous creamy, normal density sample 3 cream yellow slightly pungent taste close to control homogeneous, without air bubbles, creamy sample 4 yellowish slightly pungent taste close to control homogeneous, thick sour cream sample 5 yellowish clean, slightly spicy taste homogeneous, creamy, with insignificant individual air bubbles

All samples, when stored at temperatures from 0 ° C to 10 ° C for 3 months, did not separate into fractions; they retained their taste and consistency. In the control sample, during storage for 3 months, the separation of the oil phase was observed.

Literature

1. RU 2287302, C2, 11.20.2006.

2. The Provencal mayonnaise recipe, OST 10-77-87, 1987

Claims (2)

1. Mayonnaise containing vegetable oil, egg component, skimmed milk powder, granulated sugar, salt, baking soda, mustard powder, vinegar and water, characterized in that it additionally contains selenopyran in an amount of 0.0008-0.0026 wt. %, as a vegetable oil, a mixture of vegetable oils is used, consisting of deodorized sunflower oil, milk thistle oil, linseed oil, taken in a ratio of 8: 1: 1, respectively, as an egg component - egg powder (dry) or chilled egg yolk, as vinegar - apple vinegar 9% in the following components, wt.%:
a mixture of vegetable oils, including deodorized sunflower oil, milk thistle oil, linseed oil in a ratio of 8: 1: 1, respectively 20.0-65.0 egg powder (dry) or chilled egg yolk 2.5-5.00 skimmed milk powder (COM) 1.40-2.0 granulated sugar 1.0-2.0 salt 1,1 drinking soda 0.04-0.06 mustard powder 0.65-0.80 cider vinegar 9% 0.60-1.0 selenopyran 0,0008-0,0026 water rest 2. Mayonnaise according to claim 1, characterized in that it additionally contribute fructose or glucose.