RU2234841C1 - Mayonnaise "provansal-cream" - Google Patents

Abstract

FIELD: fat-and-oil industry.

SUBSTANCE: mayonnaise contains, wt%: refined deodorized sunflower oil with butter aroma 65.0-69.0; powder egg 1.0-5.0; dry milk 2.2-2.3; ground mustard 0.1-0.5; sugar 1.3-1.7; salt 0.8-1.2; soda 0.03-0.07; 10%-citric acid 4.55-4.95; potassium sorbate 0.06-0.1; Keltrol 0.03-0.07; dry mixed Manucol 0.03-0.07; and water the balance.

EFFECT: improved structural-rheological properties of ready product and increased stability of mayonnaise emulsion during the entire shelf life of product.

2 ex

Description

The invention relates to the oil industry, and in particular to a technology for the production of oil-in-water emulsions.

Mayonnaises are a complex finely dispersed emulsion, a fatty emulsion of the direct type, stable in a fairly wide temperature range, in which all components of the formulation are exceptionally uniformly distributed.

Classic mayonnaise contains sunflower oil 58%, fresh egg yolks 10%, mustard 3.7%, sugar 2.3%, 5% vinegar 11% and spices 2% (Book about tasty and healthy food. - M .: Pishchepromizdat , 1955, pp. 68-69). To obtain such mayonnaise, it is proposed to beat raw egg yolks in a porcelain or earthenware cup, salt and mix. Pour in small portions of vegetable oil, carefully mixing each portion with yolks. After the oil is completely introduced into the yolks with the formation of a thick, uniform mass, vinegar and mustard, as well as sugar, are added to it with stirring. The disadvantages of this mayonnaise is its low calorie content, as well as low storage stability.

Provencal mayonnaise is also known, containing deodorized vegetable oil, egg powder, skimmed milk powder, mustard powder, granulated sugar, salt, soda, acetic acid 80% and water (A.A. Schmidt and others. Production of mayonnaise. - M.: Food Industry, 1976, p. 36).

The disadvantages of this mayonnaise is to obtain an emulsion with a weak aroma and its tendency to delamination.

Famous mayonnaise containing deodorized vegetable oil, milk powder, granulated sugar, salt, sodium bicarbonate, mustard powder, starch, acetic acid, vegetable polysaccharides, spices and water (RU 2112405 C1, A 23 L 1/24).

The disadvantages of this mayonnaise is to obtain a product with an atypical consistency, reduced storage stability, with an unpleasant aftertaste and aftertaste due to the introduction of starch.

The closest analogue is mayonnaise containing vegetable oil, egg powder, milk powder, mustard powder, sugar, salt, soda, soy protein, food acid, potassium sorbate, herbal extracts and water (RU 2135007 C1, A 23 L 1/24, 08/27/1999).

The disadvantages of the closest analogue is the production of mayonnaise, insufficiently stable during storage, with a specific herbal taste.

The objective of the invention is to expand the range of food products in the form of mayonnaise and increase the shelf life of the product.

This problem is solved in that mayonnaise containing vegetable oil, egg powder, milk powder, mustard powder, sugar, salt, soda, food acid, potassium sorbate and water, according to the invention, the vegetable oil contains refined deodorized sunflower oil with the aroma of butter and as a food acid - 10% citric acid and additionally contains plant polysaccharides Keltrol and Manukol DM in the following ratio of components, wt.%:

Refined sunflower oil

deodorized with

butter flavor 65.0-69.0

Egg Powder 1.0-5.0

Powdered milk 2.2-2.3

Mustard Powder 0.1-0.5

Sugar 1.3-1.7

Salt 0.8-1.2

Soda 0.03-0.07

10% citric acid 4.55-4.95

Potassium Sorbate 0.06-0.1

Keltrol 0.03-0.07

Manukol DM 0.03-0.07

Water Else

The technical result of the invention is the unusual effect of plant-derived polysaccharides Keltrol (A. Greshnov et al. Nutritional Supplements of The NutraSweet Kelco Co. (Great Britain). - Food Industry, 1997, No. 11, pp. 68-71) and Manukol DM (Greshnov A.G. et al. Nutritional Supplements of The NutraSweet Kelco Сompranu (Great Britain). - Food Industry, 1997, No. 11, pp. 68-71) on components in the fat phase. Namely, the use of Keltrol and Manukol DM in the proposed ratios allows to achieve high structural and rheological properties, completely eliminating the use of starch, soy protein and other thickeners in mayonnaises, and also provides high stability of mayonnaise emulsion over the entire shelf life of the product. Moreover, these plant-derived polysaccharides (in declared amounts) act not only as a stabilizer, but also as a water-binding, emulsifying and thickening additive.

The use of Keltrol and Manucol DM even with small amounts of administration, in combination with other components of mayonnaise, provides the following:

- good dissolution in cold water;

- required viscosity and consistency;

- the possibility of obtaining a quality product without extraneous flavors;

- excellent resistance to the consistency of the product during storage and transportation;

- lack of syneresis during storage of the finished product;

- emphasizing color and enhancing the aroma of the finished product.

It is the selected ratio of the components - potassium sorbate and 10% citric acid that can lower the pH of the medium to increase shelf life. A decrease in the amount of potassium sorbate and 10% citric acid introduced will lead to the propagation of undesirable microorganisms, and an increase in the quantity will lead to a change in the taste of mayonnaise.

This composition uses refined deodorized sunflower oil with the aroma of butter, which is obtained by adding any butter flavor to the refined deodorized sunflower oil in quantities that provide the flavor of the butter to the vegetable oil.

The introduction of mayonnaise of sunflower refined deodorized butter with the aroma of butter will expand the assortment of mayonnaise and get a mayonnaise more delicate to your taste with the aroma of butter.

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

The above ingredients are taken in the following amounts (wt.%): Refined deodorized sunflower oil with the aroma of butter - 67.0, egg powder - 3.0, milk powder - 2.25, mustard powder - 0.3, sugar - 1, 5, salt - 1.0, soda - 0.05, 10% citric acid - 4.57, potassium sorbate - 0.08, Keltrol - 0.05, Manukol DM - 0.05 and water - the rest. The ingredients are mixed in a container to form a coarse emulsion. The coarse emulsion is passed through a homogenizer to obtain a fine emulsion.

The resulting Provence-Creamy mayonnaise has the following characteristics:

- mass fraction of fat of not less than 60.0%;

- mass fraction of moisture not more than 30.0%;

- acidity in terms of acetic acid is not more than - 0.5%;

- the stability of the emulsion is not less than 98.0% of non-destructible emulsion;

- pH 4.0-4.7.

The resulting mayonnaise has a homogeneous creamy consistency, slightly sharp, sweetish-sour taste, without pronounced bitterness, with the aroma of butter.

Example 2

The above ingredients are taken in the following amounts (wt.%): Refined deodorized sunflower oil with the aroma of butter - 66.5, egg powder - 3.1, milk powder - 2.2, mustard powder - 0.35, sugar - 1, 3, salt - 0.9, soda - 0.05, 10% citric acid - 4.55, potassium sorbate - 0.09, Keltrol - 0.04, Manukol DM - 0.06 and water - the rest.

The above products are produced by traditional technologies on existing equipment.

Thus, the claimed invention allows to expand the assortment of mayonnaise, to increase their quality both in organoleptic characteristics and in physicochemical properties.

Claims (1)

Mayonnaise containing vegetable oil, egg powder, milk powder, mustard powder, sugar, salt, soda, food acid, potassium sorbate and water, characterized in that the vegetable oil contains refined deodorized sunflower oil with the aroma of butter, and as food acid - 10% citric acid and additionally contains plant polysaccharides Keltrol and Manukol DM in the following ratio of components, wt.%: refined deodorized sunflower oil with a plum flavor full-time oil 65.0-69.0; egg powder 1.0-5.0; milk powder 2.2-2.3; mustard powder 0.1-0.5; sugar 1.3-1.7; salt 0.8-1.2; soda 0.03-0.07; 10% citric acid 4.55-4.95; potassium sorbate 0.06-0.1; Keltrol 0.03-0.07; Manukol DM 0.03-0.07; water the rest.