LT4392B - Dietetic mayonnaise and process for preparing thereof - Google Patents

Abstract

Invention is intended for food industry and describes low fat mayonnaise and production method of the same. Additionally to the mayonnaise that contains vegetable oil, water, mustard powder, sugar, salt, vinegar, greenery and vegetables there is introduced a sour cream. Depending on oil, sour cream and water interrelation ratio fats of the produced mayonnaise reaches 25-30 per cent. The mayonnaise is being produced in vacuum boiler at 60-75 per cent rarefying.

Description

DIET Mayonnaise and its production

The invention relates to the food industry and describes non-fat mayonnaise and a method for its production. The mayonnaise produced according to the present invention has a fat content of 25-30%.

The object of the invention is to increase the dietary value and range of mayonnaise.

Mayonnaise, either fat-free or very low, is known, as described in U.S. Patent No. 5,137,742. Mayonnaise consists of water, edible acid and edible fats (20%) and insoluble particles of uncooked and non-pasteurized rice starch, ranging in size from 1 to 15 μ-km and containing from 1 to 10% by weight of water.

Low calorie emulsified food product and its production method are known and described in PCT (WO) application no. 94/15486. Emulsified food consists of fat and water phases. During the preparation of the product, a first mixture consisting of the whole dispersion and a portion of the aqueous phase is prepared. The heat-treated first mixture is mixed by emulsification with the second mixture having a residual aqueous phase. The method is particularly suitable for the production of low fat mayonnaise.

Also known is the mayonnaise described in the invention no. 95-021. Mayonnaise containing vegetable oils, egg powder, mustard powder, sugar, hydrochloric acid, acetic acid and water additionally contains starch and stabilizer to improve the nutritional properties of mayonnaise, reduce its calorie cost.

The object of the present invention is to increase the dietary value of mayonnaise by reducing its fat content and thus its caloric value by up to 25-30%.

The mayonnaise described in the present invention differs from the known one in that the 98% fat vegetable oil based on mayonnaise is replaced by a new ingredient in the manufacture of mayonnaise, 25% fat cream, up to 10% in the final product. Therefore, the mayonnaise produced has a fat content of only 25-30%, depending on the ratio of vegetable oil, sour cream and water in it.

The method of production of mayonnaise differs in that the whole mixture is homogenized under partial vacuum.

Mayonnaise is produced using:

- refined and deodorised vegetable oils;

- drinkable water;

- sour cream;

- sugar;

- salt;

- mustard powder;

- Edible vinegar, apple vinegar;

- leguminous peppers;

-black pepper;

- dried garlic;

- various spice extracts, essences.

Mayonnaise sensory indicators are described in Table 1.

table

Name of the indicator Characteristics Taste and smell Slightly sour, slightly edgy. If mayonnaise with additives and spices - the smell and taste of added additives and spices are felt. Appearance and consistency Homogeneous, cream-thick persistent emulsion. There may be individual air bubbles. Color White to creamy or of equivalent color, uniform throughout the mass.

The physico-chemical parameters of Mayonnaise are described in Table 2.

table

Name of the indicator Normal 25% fat 30% fat Fat content, not less than: (%) 25.0 30.0 Humidity, maximum: (%) 62.0 55.0 Acidity, expressed as acetic acid, not exceeding: (%) 1.25 1.25 Emulsion stability (unbroken), not less than: (%) 83.0 83.0 pH 3.6-4.7 3.6-4.7 Salts, (%) 0.9-1.2 0.9-1.2

The average nutritional value of 100 g of mayonnaise is given in Table 3.

table

Name of the indicator Normal 25% fat 30% fat Fat, g 25.0 30.0 Protein, g 2.0 6.0 Carbohydrates, g 5.0 9.0 Organic acids, g 1.0 1.0 Energy value: kcal 250 330 KJ 1046 1381

25% and 30% fat mayonnaise formulations per tonne of product are shown in Tables 4 and 5.

table

Raw material 25% fat No.l (without extras) No.2 (with greens) No.3 (with leguminous pepper) Vegetable oil, kg 250 250 250 Cream 25% fat, kg 60 60 60 Mustard powder, kg 6.3 6.3 5.0 Sugar, kg 30th 30th 30th Salt, kg 12th 12th 12th Vinegar, kg 55 55 55 Stabilizers: Hamulsion EB, kg 9.6 9.6 9.6 Hamultop 091, kg 12.1 12.1 12.1 Greens, dry (parsley, dill), kg 2.1 1.1 Black pepper, kg 0.2 0.2 Leguminous peppers, kg 4.0 Essences, kg 0.3 0.3 Water, kg 565 562.4 560.7 Total, kg: 1000.0 1000.0 1000.0

table

Raw material 30% fat No.l (without extras) No.2 (with greens) No.3 (with leguminous pepper) Vegetable oil, kg 292 292 292 · Cream 25% fat, kg 100 100 100 Mustard powder, kg 7.0 7.0 7.0 Sugar, kg 30th 30th 30th

continuation of the table

Salt, kg 12th '12 12th Vinegar, kg 55 55 55 Stabilizers: Hamulsion EB, kg Hamultop 091, kg 9.6 12.1 9.6 12.1 9.6 12.1 Greens, dry (parsley, dill), kg 2.1 1.1 Black pepper, kg 0.2 0.2 Leguminous peppers, kg 4.0 Essences, kg 0.3 0.3 Water, kg 482.3 479.7 476.7 Total, kg: 1000.0 1000.0 1000.0

The amount of sour cream mayonnaise (6% in the first recipe and 10% in the second) and the ratio of other mayonnaise ingredients - oil and water - are determined by the desired fat content of the mayonnaise produced, in this case 25% and 30%. .

The procedure for the production of mayonnaise is as follows:

- acceptance of raw materials;

- raw material preparation;

- mixing of raw materials, addition of stabilizer;

- pasteurisation of the mixture;

- refrigeration;

- emulsification;

- bottling;

- final chilling.

Additives for the manufacture of mayonnaise (dill, parsley, onion, leguminous pepper, etc.) shall be carefully examined and, if necessary, selected for mechanical impurities. Sugar is sieved before use to remove mechanical impurities. Refined and deodorised oils must be clear, odorless and tasteless with a light yellow tinge.

Water, sour cream and salt are poured into the boiler of the vacuum apparatus according to the formula. The components are mixed at 750 rpm. at 60% vacuum. The resulting mixture was then stirred for another 60 seconds. stirred at 1500 rpm. speed.

Lowering the revolutions to 750 rpm, slowly pour the stabilizer, sugar, mustard powder through the funnel. The revolutions are then increased again to 1500 rpm. at 60% vacuum. Stir for 60 sec.

Pour oil through a funnel. Stir 750 rpm at a vacuum of 60%. When oil is added, the speed is increased to 1500 rpm. and stir for 30 seconds.

Slowly pour the vinegar through the funnel, stirring at 750 rpm. speed. After the vinegar is added, the vacuum is increased to 75% and stirred for 15 seconds. The revolutions are then increased to 1500 rpm. and stirring for another 15 seconds.

By reducing the speed to 750 rpm, the mixture is heated to 70-75 ° C. The revolutions are then increased to 1500 rpm. and stir for 30 seconds.

Made mayonnaise is still hot bottled in polystyrene jars. The mayonnaise is dispensed into churns, which have already been cooled down to a temperature of 15-20 ° C (freezing is done by feeding the refrigerant to the boiler partition and stirring periodically slowly).

In this way, the mayonnaise produced by the process of the present invention differs from that already produced in organoleptic characteristics and extends the range of non-fat foods of this type.

The process of making mayonnaise in a vacuum boiler is much shorter than the conventional process of making mayonnaise and is therefore more energy and time consuming.

Claims (2)

DEFINITION OF INVENTION 1. Dietary mayonnaise consisting of vegetable oil, water, mustard powder, sugar, salt, vinegar, greens and vegetables, characterized in that it contains an additional ingredient - sour cream, which is present in the amount of 6% -10% of the total weight of the product. A process for the preparation of dietary mayonnaise according to claim 1, comprising receiving, preparing, mixing, adding a stabilizer, pasteurisation, emulsifying, dispensing and final cooling of the mixture, which comprises mixing the raw material and homogenizing the mixture under vacuum at 60-75%.