HRP20000466A2

HRP20000466A2 - Mayonnaise with garlic

Info

Publication number: HRP20000466A2
Application number: HR20000466A
Authority: HR
Inventors: Ivan Hiti
Original assignee: Ivan Hiti
Priority date: 2000-07-07
Filing date: 2000-07-07
Publication date: 2003-04-30

Description

Područje na koje se izum odnosi The field to which the invention relates

Ovaj izum odnosi se na prehrambeni proizvod - majoneza. This invention relates to a food product - mayonnaise.

Tehnički problem Technical problem

Kako učiniti majonezu još raznovrsnijom i prehrambeno kvalitetnijom? Tako da majonezi dodamo češnjak jer češnjak jača imunitet organizma i usporava razvitak tumora debelog crijeva i želuca. Najnovije je otkriće da češnjak smanjuje opasnosti od srčanih bolesti, snižava ukupnu razinu kolesterola u krvi, LDL (kolesterol niske gustoće ili «loš kolesterol»),te krvni tlak. Osim toga češnjak smanjuje opasnost i od krvnih ugrušaka, a time i opasnosti i od srčanog udara. Uz to, češnjak djeluje kao protuoksidant - pomaže očistiti od slobodnih radikala (staničnog «smeća»). How to make mayonnaise even more diverse and of higher nutritional quality? So we add garlic to the mayonnaise because garlic strengthens the body's immunity and slows down the development of colon and stomach tumors. The latest discovery is that garlic reduces the risk of heart disease, lowers the total level of cholesterol in the blood, LDL (low-density cholesterol or "bad cholesterol"), and blood pressure. In addition, garlic reduces the risk of blood clots, and thus the risk of heart attack. In addition, garlic acts as an antioxidant - it helps clear free radicals (cellular "garbage").

Stanje tehnike State of the art

Majoneza je jedna od najstarijih poznatih prehrambenih emulzija tipa ulje u vodi. Industrijski se počela proizvoditi početkom 20 stoljeća. Danas postoje različite vrste majoneza, koje se veoma mnogo primjenjuju u svjetskom kulinarstvu. Međusobno se razlikuju po nazivu odnosno dodatnim pomoćnim sirovinama, koje se stavljaju u njih. Međutim nije nam poznato daje patentirana majoneza s dodatkom češnjaka. Mayonnaise is one of the oldest known oil-in-water food emulsions. It began to be produced industrially at the beginning of the 20th century. Today, there are different types of mayonnaise, which are widely used in world cuisine. They differ from each other in terms of name or additional auxiliary raw materials that are added to them. However, we do not know if there is a patented mayonnaise with added garlic.

Izlaganje suštine izuma Presentation of the essence of the invention

Majoneza po kemijskom sastavu spada u emulzije (prehrambene). Prehrambene emulzije su prirodni sistemi koji sadrže mnoge esencijalne nutriente (proteine, masti, ugljikohidrate). Emulzije su, po definiciji, sistemi 2 tekućina koje se ne miješaju, obično voda i ulje ili mast. Jedna je tekućina dispergirana u drugoj u obliku finih kapljica i naziva se dispergirana faza. Te 2 faze su potrebne da bi neki sistem bio emulzija i obvezatne su komponente svake emulzije. Međutim, emulzije su nestabilne i lako se međusobno razdvajaju. Zato je potrebno uvesti i treću komponentu koja nije posebna faza, a cilj joj je stabilizacija emulzije potpomaganjem dispergiranja jedne tekućine u drugoj tzv. emulgator. According to its chemical composition, mayonnaise belongs to emulsions (food). Food emulsions are natural systems that contain many essential nutrients (proteins, fats, carbohydrates). Emulsions are, by definition, systems of 2 immiscible liquids, usually water and oil or grease. One liquid is dispersed in another in the form of fine droplets and is called the dispersed phase. Those 2 phases are necessary for a system to be an emulsion and are mandatory components of every emulsion. However, emulsions are unstable and easily separate from each other. That is why it is necessary to introduce a third component, which is not a separate phase, and its goal is to stabilize the emulsion by helping the dispersion of one liquid in another, the so-called. emulsifier.

Najpoznatije prehrambene emulzije su: mlijeko, margarin, sladoled, majoneza, umaci za salatu i dr. Da bi se neka emulzija mogla koristiti u prehrani, ona mora udovoljavati određenim zahtjevima, a to su: određena prehrambena vrijednost, odgovarajuća organoleptička svojstva, neškodljivost i stabilnost tijekom skladištenja. Termodinamički gledano, emulzije predstavljaju nestabilne sisteme, koji teže razdvajanju na sastavne dijelove. Zbog toga se kao osnovni problem u tehnologiji priprave emulzionih sistema nameće pitanje održivosti tijekom stajanja. Na stabilnost emulzija najveći učinak imaju način priprave i uvjeti čuvanja te vrsta, količina i interakcija osnovnih sastojaka i dodataka. The most famous food emulsions are: milk, margarine, ice cream, mayonnaise, salad dressings, etc. In order for an emulsion to be used in food, it must meet certain requirements, namely: certain nutritional value, appropriate organoleptic properties, harmlessness and stability during storage. From a thermodynamic point of view, emulsions represent unstable systems, which tend to separate into their constituent parts. For this reason, the main problem in the technology of preparation of emulsion systems is the question of sustainability during standing. The method of preparation and storage conditions, as well as the type, quantity and interaction of basic ingredients and additives, have the greatest effect on the stability of emulsions.

Detaljan opis najmanje jednog od načina primjene izuma A detailed description of at least one of the ways of applying the invention

U majonezi omjer ulja i vode je 7: 1, a to je emulzija tipa ulje u vodi, pa je priprema stabilne emulzije dosta teška. Osnova stabilne emulzije majoneze su jaja. Početno miješanje majoneze često se izvodi u relativno malim šaržama u posudama s mješačem velike brzine. Prvo se miješa žumanjak, šećer, sol, začini i dio octa, a zatim se tijekom miješanja postepeno dodaje ulje, ostatak octa te dodamo češnjak. In mayonnaise, the ratio of oil and water is 7:1, and it is an oil-in-water emulsion, so preparing a stable emulsion is quite difficult. The basis of a stable mayonnaise emulsion is eggs. The initial mixing of mayonnaise is often done in relatively small batches in high-speed mixing bowls. First, the egg yolk, sugar, salt, spices and part of the vinegar are mixed, and then, while mixing, oil, the rest of the vinegar is gradually added, and garlic is added.

Čvrstoća se može održavati za vrijeme dodavanja ulja dodatkom malih dijelova octa. Ovom metodom formiraju se vrlo male uljne kapljice, tako da emulzija bude visoko stabilna. Temperatura ulja i ostalih sastojaka za vrijeme miješanja također utječe na viskoznost i stabilnost proizvoda. Početna temperatura trebala bi biti 10 do 15°C, a krajnja 15-21°C jer već pri temperaturi od 24°C dolazi do kvarenja emulzije. Komercijalni proizvodi, dobiveni u velikim pogonima, često su prvo grubo emulgirani, a zatim podvrgnuti daljnjoj homogenizaciji u strojevima tipa koloidni mlinovi, a nakon toga pakirani. Firmness can be maintained during the addition of oil by adding small portions of vinegar. With this method, very small oil droplets are formed, so that the emulsion is highly stable. The temperature of the oil and other ingredients during mixing also affects the viscosity and stability of the product. The initial temperature should be 10 to 15°C, and the final temperature should be 15-21°C, because the emulsion spoils already at a temperature of 24°C. Commercial products, obtained in large plants, are often first roughly emulsified, then subjected to further homogenization in colloid mill type machines, and then packaged.

Način primjene izuma Method of application of the invention

Majoneza sa dodatkom češnjaka primjenjuje se u prehrani kao i ostale majoneze bilo kao osnovna namirnica ili kao začin jelu. Mayonnaise with the addition of garlic is used in the diet like other mayonnaises, either as a staple food or as a seasoning for dishes.

Claims

1. Mayonnaise with the addition of garlic, characterized by the fact that, unlike other mayonnaises, this mayonnaise contains garlic.