LT4313B - Piquant mayonnaise - Google Patents

Abstract

This invention belongs to the branch of oil-fat industry, namely the production of mayonnaise. In order to improve the taste and nutritional attributes of zesty mayonnaise, prolong the expiry period, the tomato paste and stabilisers are added to the zesty mayonnaise, which traditionally consists of vegetable oil, sugar, salt, acid, spices and water, the ratio of components (mass percentage) is as follows: refined-deodorised vegetable oil 16-30, tomato paste 8-15, sugar 3.4-5, salt 1-2, stabilisers 2-4, acid 0.3-0.6, spices 0.3-2, water - quantity remaining to 100 mass per cent.

Description

The invention relates to the oil-fat industry, namely the production of mayonnaise.

The closest solution to the proposed solution, based on the ingredients, is mayonnaise with spices containing (by weight): vegetable oil 57.2, egg powder 4.3, casein 0.6, sugar 1.3, salt 1.1, mustard 0, 6, Acetic acid 1.0, Soda 0.04, Spice 13.0, Water 20.16 (See AALUMHflT, 3.A.flyAHHa, MEHeKMapeBa. Ορομ3βοαοτβο MaiioHe3a. M3a. Pp. 36-37). However, this mayonnaise does not have good nutritional properties, spicy taste, and produces an unstable emulsion with a short shelf life.

The object of the present invention is to improve the palatability and nutritional properties of mayonnaise and to extend the shelf life.

The goal is achieved by the addition of spicy mayonnaise containing vegetable oils, sugar, salt, acid, spices and water to tomato paste and stabilizers at this ratio (w / w);

refined deodorized vegetable oil 16-30 tomato paste 8-15 sugar 3.4-5 salt 1-2 stabilizers 2-4 acid 0.3-0.6 spices 0.3-2 water remaining quantity,

The present invention has a fundamental difference.

It uses natural, plant-based stabilizers to stabilize Mayonnaise: Hamulsion EB, Hamultop -090, Hamulsion EBFB and others. (courtesy of HAHN, Lübeck, Germany).

Stabilizers allow to reduce the amount of oil in mayonnaise. A smaller amount of oil requires a higher amount of water, which uses a Hamulsion EB stabilizer to blend in with the oil and other feedstocks and produce a stable emulsion; the Hamultop 090 stabilizer allows you to completely drop the egg powder.

The tomato paste and spices give the mayonnaise not only a good smell and color, but also a specific savory taste. This mayonnaise is valid for a long time (up to half a year).

The following substances are used in the manufacture of mayonnaise:

• vegetable-refined-deodorized oil: sunflower, soy, corn, rapeseed;

• fine sugars;

• table salt;

• nutritional acetic acid, acetic acid, natural alcoholic vinegar, malic vinegar, citric acid;

• spices: garlic, black pepper, hot pepper, pizza spice, curry spices or extracts thereof;

• drinking water;

• tomato paste;

• Stabilizer.

The essence of the invention is that the addition of a plant-based stabilizer, spice and tomato paste to mayonnaise not only improves the nutritional properties of the mayonnaise, provides a stable consistency, but also gives a pleasant savory taste. Patented savory mayonnaise has a shelf life of up to 0.5 years.

Examples of the composition of mayonnaise components are given in Table 1.

table

Spicy mayonnaise components Component content,% by weight Example 1 Example 2 Example 3 1. Refined- deodorized vegetable oil 16.0 20.0 30.0 2. Tomato paste 8th 11.6 15th 3. Sugar 3.4 4.5 5 4. Salt 1 1.7 2 5. Stabilizers: Hamulsion EBFB and Hamultop-090 4 2.9 2 6. 80% acetic acid 0.3 0.5 0.6 7. Spices herd 0.3 garlic powder 2 pizza seasoning 1.5 8. Water 67.3 56.6 43.9

Mayonnaise is produced by the following technology:

Preparation of the mixture of components Pour 568 kg of water into the boiler, turn on the mixer and add 45 kg of sugar and 17 kg of salt. Stirring constantly adds 116 kg of tomato paste to the boiler. Stir the mixture to a temperature of 90-95 ° C.

Note: If spices (eg pizza spices) require heat treatment, they are added to the boiler along with the components listed above.

Preparation of the emulsion

The mixture is pumped from the boiler to the emulsion mixer. Contains spices (which do not require pre-treatment). Stir constantly.

60 kg of oil and 29 kg of stabilizers are mixed in a separate container. The stabilizer thus prepared is added to the mixture in the emulsion mixer and stirred for 10-12 minutes. While stirring, add the remaining 140 kg of oil. When the oil is complete add 5 kg of acid. The prepared emulsion is stirred for 5-7 minutes.

Homogenization

Spicy mayonnaise is homogenized at a pressure of 15-25 kgs / cm ² . Packaged mayonnaise is hot (75-80 ° C).

Mayonnaise properties are given in Table Table2

Spicy yeah mayonnaise ezas according to happy dies Features Color The taste is smell Acid- rubber, % (no more how) Fat, % (no less how) Humidity, % (no more how) Stable lios, peacock rios emulsion% (no less how) 1 Brownish orange, brownish or corresponding to in the recipe would add spice color. Sweet and sour, with a pronounced taste and aroma of spices added. 0.8 15.9 73.2 98.0 2 II H 1.0 19.9 65.6 98.0 3 II II 1.5 29.9 55 98.0

The present invention provides mayonnaise with a stable, good consistency, good nutritional properties and a savory taste with a long shelf life (up to half a year).

Claims (1)

Definition of the Invention Spicy mayonnaise containing vegetable oils, sugar, salt, acid, spices and water, characterized by the addition of tomato paste and stabilizers in the following proportion (% by weight): refined-deodorized vegetable oil 16-30 tomato paste 8-15 sugar 3,4-5 salt 1-2 stabilizers 2-4 acid 0.3-0.6 spices 0.3-2 water remaining.