LT5409B - Mayonnaise and mayonnaise product - Google Patents

Abstract

The present invention relates to oil industry, in particular, to the production of mayonnaise and its products. The invention aims to increase biological value of mayonnaise and its products. The task is realized by adding to mayonnaise including vegetable oil, eggs powder or its substitute, mustard powder, sugar and/or its substitute, salt and/or its substitute, acetic acid or other organic acid, stabilizer and water, poly-unsaturated Omega 3 and Omega 6 acids and fibrous materials-prebiotics the resulting components' ratio being as follows (in mass %): deodorized oil25-80 oil or oils mixture including poly-unsaturated Omega 3 and Omega 6 fatty acids 0.1-10.0 and/or oily preparation, e.g., having 30 % of Omega 3 fatty acids of animal origin0.1-2.0 and/or edible fibrous material 0.3-10.0 eggs powder2.0-2.3 sugar1.3-2.0 mustard powder 0.4-1.0 salt0.6-1.5 acetic acid 99 %0.3-0.5 corn starch0.1-1.5 stabilizer0.5-1.5 skimmed milk powder 0.1-1.6 water13.0-65.0 , furthermore, the ratio between omega 3 an

Description

The invention relates to the oil-fat industry, namely the manufacture of mayonnaise and mayonnaise products.

Mayonnaise is known to contain 40% by weight of deodorized vegetable oil, 1.5% by weight of egg powder. 2.5% by weight of sugar, 0.3% by weight of citric acid, 0.05% by weight of baking soda, 8% by weight of whole milk powder. 15% by weight of condensed milk with sugar, 0.05% by weight of vanillin, 0.01% by weight of cinnamon extract and water with or without the addition of starch, stabilizer, emulsifier, preservatives (with or without), herbs, their extracts or flavorings (MCKacTopHt > ix n np. ToBapoBe / teHHe h OKcnepiroa nnineBbix) KHpOB, MOJIOKa H MOJIOHHBIX npojtyKTOB, M., AKajteMHfl, 2003, 286 p).

In all cases known to date, the constituents of the mayonnaise and their ratio affect the taste, nutritional and energy value and the structural and consistency properties of the product.

World Nutrition Science Specialists (Urshei N. Healing Foods // Dorling Kindersley Book. London. 1-2P2000; Erkkila A.T., Lehto S., Pyorala K .. Uusitupa

M.J. N-3 fatty acids and 5-y risk of death and cardiovascular disease events in patients with coronary artery disease. American J.Clin.Nutr. 2003, 78, 71-85; Katan Martijn B. Functional foods. Lancet. 1999. Vol. 345. P. 794, 798-799; Hasler C. Functional Foods. Their role in disease prevention and health promotion // Food Technology. 1998. V 52. N.ll. P.63-70; Schmidl M.K., Labuza T.P. Essentials of functional foods. Aspen Publischers Ine. Gaitheesburg, Maryland. 2000. pp. 1-395; Luchina L.A. Improving the Success of Functional Foods // Food Technology. 2003. V.57.N.7.P.42-47; Hilliam M. Foods for Anti-Aging // The World of Food Ingredients. 2003.N.3.P54-56) Recently states that in many cases, human health, disease resistance, work capacity and good mood depend on the food being consumed. Therefore, the present invention is directed to enriching mayonnaise with biologically valuable components that have a positive effect on human health, i.e. polyunsaturated Omega 3 fatty acids (alinolene, eicosapentaiene, docosahexaeno) and / or dietary fiber, including biologically active prebiotics with a bifidogenic effect

2.

(oligofructose, inulin, lactulose and other substances of this class). The addition of mayonnaise to the beneficial substances mentioned for human health would significantly increase the biological value of this product.

The closest solution to the suggested solution is mayonnaise, which includes (% by weight): deodorized oil 35, egg powder 3.0, sugar 2.0, salt 1.5, mustard powder 1.0, 99% acetic acid 0.44, cornstarch 3 , 0, drinking soda 0.05, skimmed milk powder 1.0, water 52.90 and red pepper extract 0.001. (see kn Α.Α.ΠΙμηλτ ΠροΜ3ΒθΑετΒθ MaitOHe3a, M., 'TlnmeBaH npoMbiiuJieHHOCTb, 1976, 136p)

In this case, the fruit and vegetable additives referred to are mainly intended to increase the spiciness of the product and to enhance the organoleptic characteristics of the product and are not linked to its biological value.

The object of the invention is to increase the biological value of mayonnaise and mayonnaise products.

The object is achieved by the addition of mayonnaise containing vegetable oil, egg powder or its substitutes, mustard powder, sugar and / or its substitute, salt and / or its substitute, acetic acid or other organic acid, stabilizer, and water. % by weight of polyunsaturated Omega 3 and Omega 6 fatty acids and fiber-prebiotics at the following ratio:

deodorized oil 25-80 polyunsaturated Omega 3 and Omega 6 acids containing oils or mixtures thereof 0.1 to 10.0 and / or an animal preparation of Omega 3 fatty acids of animal origin, eg in a concentration of 30% 0.1 to 2.0 and / or dietary fiber 0.3-10.0 egg powder 2-2.5 sugar 1.3-2.0 mustard powder 0.4-1.0 salt 0.6-1.5 acetic acid 99% 0.3-0.5 corn starch 0.1-1.5 stabilizer 0.5-1.5 skimmed milk powder 0.1-1.6

3.

water

- 65.0, moreover, the ratio between Omega 3 and Omega 6 polyunsaturated fatty acids in the fatty phase of the mayonnaise is 1: 1 to 1: 5, and the source of the polyunsaturated Omega 3 and Omega 6 acids is oil or mixtures thereof or animal Omega Preparation of 3 fatty acids, eg 30%. Additionally, the deodorized oil or mixture of oils contains 0.1-10% polyunsaturated Omega 3 fatty acids and / or 0.1-2.0% Omega 3 fatty acids of animal origin and / or 0.3-10 g / 100 g of dietary fiber and 0.3-10 g / 100 g of dietary fiber together with 0.1-10 g / 100 g of product Omega 3 fatty acids of plant origin and / or 0.1-2 g / 100 g of product of animal origin Omega 3 fatty acids.

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

table

Mayonnaise and Mayonnaise Mayonnaise and Mayonnaise Mayonnaise zas ir Mayonnaise And Mayonnaise In Mayonnaise; Mayonnaise and mayonnaise ί and mayonnaise product product with mayonnaise product j product product components herbal zo with with vegetable with oil, product nutritional origin _: animal the rich I am with fiber j Omega 3; origin Omega 3 animal i fat omega 3 ' fat spoons I acids and, fat ^! acids origin nutritional acids, and i or oil Omega i fiber J nutritional i mixtures 3 fiber Mass of components ,% Deodorized 25-80 25-80 25-80 25-80 25-80 of oil or deodorized of oil mixtures

4.

; Mayonnaise and Mayonnaise and Mayonnaise j Mayonnaise Mayonnaise Mayonnaise mayonnaise j mayonnaise zas is to and mayonnaise and mayonnaise and mayonnaise into the product into product with mayonnaise ' product product product ! components herbal zo with with vegetable with ; oil, product : nutritional origin animal the rich I am with fiber Omega 3 of origin Omega 3 animal fat Omega 3 fat spoons acids and fat acids origin nutritional acids and or oil Omega fiber nutritional mixtures 3 fiber Weight of components,% embedded in the product! Omega 3 fatty acids in the right ratio, i.e. 1: 1 - 1: 5 with 0.1-10 0.1-10  Omega 6 πει scores in acids i μ ...... embedded in the product ! of animal origin Omega 3 to Fatty Acid Oil ' preparations, eg.30% con- | centering 0.1-2.0 0.1-2.0 Nutrition 10-0.3 fiber Nutrition fiber - - - ------- - - - ------------ ------------------ 10-0.3 ' Nutrition fiber 10-0.3 Eggs powder 2 - 2.5 2-2.5 2-2.5 2-2.5 2 - 2.5 sugar 1.3-2.0 1.3-2.0 1.3-2.0 1.3-2.0 1.3-2.0 Mustard 0.4-1.0 0.4-1.0 0.4-1.0 0.4-1.0 0.4-1.0 powder Salt 0.6-1.5 0.6-1.5 0.6-1.5 0.6-1.5 0.6-1.5

5.

Mayonnaise and Mayonnaise and Mayonnaise Mayonnaise Mayonnaise Mayonnaise mayonnaise mayonnaise zas is and mayonnaise and mayonnaise and mayonnaise product product with mayonnaise product product product components herbal zo with with vegetable with oil, product nutritional origin animal the rich I am with fiber Omega 3 origin Omega 3 animal fat Omega 3 fat spoons acids and fat acids origin nutritional acids and or oil Omega fiber nutritional mixtures Λ J fiber

Weight of components,%

Acetic Acid 99% 0.3-0.5 0.3-0.5 0.3-0.5 0.3-0.5 0.3-0.5 Corn starch 1.5-0.1 1.5-0.1 1.5-0.1 1.5-0.1 1.5-0.1 Stabilizer 1.5-0.5 1.5-0.5 1.5-0.5 1.5-0.5 1.5-0.5 rius Skimmed 1.6-0.1 1.6-0.1 1.6-0.1 1.6-0.1 1.6-0.1 milk powder Water 65.8-12 65.8-13 55.8-11.7 55.8-11.7 55.8 - 12.7

Description of Technological Process of Mayonnaise Production.

During the periodic production of mayonnaise, the technological process consists of the following operations:

Preparation of egg-mustard powder mixture Preparation of water-starch mixture Preparation of mayonnaise paste Preparation of coarse mayonnaise emulsion Homogenization

Mayonnaise packing

Pour about 1/3 of the recipe water into the boiler and heat to 30-35 ° C. The mixer is then switched on. water, egg powder, milk powder (if provided in the recipe) and mustard powder. Egg powder, milk powder and mustard powder not only improve the nutritional value, taste properties of mayonnaise, but also serve as emulsifiers and structural stabilizers. The mixture is heated to 55-60 ° C for 25-30 minutes with constant stirring.

pour the remaining 2/3 of the prescribed amount of water into another boiler. It is heated to 30 ° C and. when the mixer is turned on, pour into the recipe provided for; Flavor smells of amounts of starch, salt and sugar. Starch is used in the production of mayonnaise as a stabilizer, while salt and sugar improve the taste of the product and act as a preservative. The mixture is heated to 85-95 ° C and maintained at this temperature for 5-7 min. The mixture is then cooled to 55-60 ° C.

Mayonnaise paste is prepared by pumping the water-starch mixture into a container with egg powder-mustard mixture. The mass is stirred for 5-7 minutes, then cooled to 2530 ° C.

Coarse mayonnaise emulsion is obtained by mixing oil with mayonnaise paste. Adds about 50 percent to the emulsion preparation tank. add the prescribed amount of oil to the recipe and add a stabilizer (eg a mixture of guar gum and xanthan gum) when the mixer is turned on. When these components are mixed well, the mayonnaise paste is pumped into the mixture. When poured into the container, it is fed into the container with the remaining amount of oil prescribed and the amount of acetic or citric acid diluted with water to about 20 percent strength. Acetic acid or citric acid is used to improve the taste of mayonnaise and regulate acidity. The prepared emulsion is stirred for 5-7 minutes. and, if necessary, cool. The temperature of the emulsion before homogenization must be 2021 ° C.

The coarse mayonnaise emulsion is homogenized in a homogenizer at 20-30 kgs / cm2 to obtain a finely dispersed and stable emulsion of the product. The finished product is then packaged and taken to the warehouse.

As can be seen, all the mayonnaise additives in the technology are used to give the product the right structure (stabilizers, emulsifiers), to ensure the normal course of the process and the proper taste.

Mayonnaise properties are given in Table 2.

table, Fat of Mayonnaise and_____ Product of Mayonnaise and Mayonnaise,% by weight of Mayonnaise: 25 - 80 '* 25 - 80 to 25 - 80; 25 - 80 'of 25-80 product.

In properties: ___ _______ to ____ j____ In ________________;

The Color_____j _____white with a slightly yellowish color_______ and a slightly acidic, spicy, vinegar and mustard smell and spice

Acidity, 0.5

7th

ί Persistence,! %, no less than

According to the present invention, the biological value of the final product is increased by the addition of 0.1 g / 100 g of biologically valuable polyunsaturated Omega 3 fatty acids to the human cardiovascular system, thereby guaranteeing a minimum level of human needs for this class of acids. This is particularly the case when the diet is predominantly a mixed diet and part of the acid of the class is obtained with other products and, to a small extent, synthesized in the body from other compounds, in particular linolenic acid.

Omega-3 fatty acid preparations, which may be of animal or vegetable origin, must contain, in order to have a beneficial physiological effect, from 0.1 to 2.0 g of pure polyunsaturated Omega-3 fatty acids in oily form or naturally in the product by selecting appropriate mixtures of oils. In keeping with the requirements of nutrition science and for maximum physiological effect on human health, the ratio between Omega 3 and Omega 6 polyunsaturated fatty acids in the fat phase of mayonnaise should be between 1: 1 and 1: 5.

j

Claims (6)

DEFINITION OF INVENTION 1. Mayonnaise and mayonnaise products containing vegetable oil, egg powder or its substitutes, mustard powder, sugar and / or its substitute, salt and / or its substitute, acetic acid or other organic acid, stabilizer and water, that additionally contains polyunsaturated Omega 3 and Omega 6 fatty acids and / or dietary fiber in the following proportion by weight: deodorized oil or oil mixtures containing Omega 3 and Omega 6 fatty acids 25-80 dietary fiber 0.3 -10.0 egg powder 2.0 - 2.3 sugar 1.3-2.0 mustard powder 0.4 -1,0 salt 0,6-1,5 acetic acid 99% 0,3 - 0,5 maize starch 0,1-1,5 stabilizer 0,5 -1,5 skimmed milk powder 0,1-1,6 water 13.0 -65.0. 2. Mayonnaise and a product according to claim 1, wherein the deodorized oil or mixture of oils comprises 0.1-10% polyunsaturated Omega 3 fatty acids or 0.1-2.0% Omega 3 fatty acids of animal origin. 3. Mayonnaise and a product according to claim 1, wherein the ratio of Omega 3 to Omega 6 polyunsaturated fatty acids in the fatty phase of the mayonnaise is 1: 1 to 1: 5. 4. Mayonnaise and its product according to claims 1 and 3, characterized in that the polyunsaturated Omega 3 and Omega 6 acids are the source of their rich oils or their 9th mixtures, or an animal preparation of Omega 3 fatty acids, eg in a concentration of 30%. 5. Mayonnaise and a product according to claim 1, characterized in that 0.3-10 g / 100 g of dietary fiber is added to the product. 6. Mayonnaise and its product according to claim 1, characterized in that the product contains 0.3-10 g / 100 g of product dietary fiber together with 0.1-10 g / 100 g of product of plant-derived Omega 3 fatty acids and / or 0.1-2 g / 100 g of product of animal origin Omega 3 fatty acids.