RU2251347C1 - Dietary mayonnaise - Google Patents

Abstract

FIELD: fat-and-oil industry.

SUBSTANCE: dietary mayonnaise contains deodorized refined vegetable oil, dry fat-free milk, sodium alginate, plant food phospholipids, mustard powder, sodium dioxide, sugar, edible salt, 80%-acidic acid, and water. Plant food phospholipid used is fat-and-oil phospholipid product produced by four-fold extraction with the use of ethyl alcohol of preliminarily defatted phospholipids at defatted phospholipids : ethyl alcohol ratio of 1:3 - 1:5, with accompanying production of phosphatidylcholine alcoholic solution and alcohol-insoluble sediment. Alcoholic solution of phosphatidylcholine is separated from sediment and ethyl alcohol is removed from alcoholic solution of phosphatidylcholine under vacuum to obtain fat-and-oil phospholipid product.

EFFECT: improved consumer properties and prolonged shelf life of product.

3 tbl, 3 ex

Description

The invention relates to the oil industry and can be used to obtain mayonnaise.

Known low-calorie mayonnaise containing refined deodorized vegetable oil, skimmed milk powder, edible vegetable phospholipids, sugar, table salt, mustard powder, sodium alginate, edible xanthan gum, acetic acid (80%), citric acid, sodium bicarbonate and water ( RU patent No. 2142722, publ. 12/20/1999. Bull. No. 35).

The disadvantage of such mayonnaise is the low viscosity of the product, low stability and resistance to oxidation of mayonnaise emulsion during storage, since food vegetable phospholipids, along with phospholipids themselves, also contain unrefined vegetable oil (up to 40%), which is a source of undesirable oxidative damage and microbiological processes in mayonnaise during storage.

The objective of the invention is the creation of dietary mayonnaise with high consumer properties, as well as increasing the shelf life.

The problem is solved in that dietary mayonnaise containing refined deodorized vegetable oil, skimmed milk powder, sodium alginate, edible plant phospholipids, mustard powder, sodium bicarbonate, sugar, sodium chloride, 80% acetic acid and water, as edible plant phospholipids contains a fat-and-oil phospholipid product obtained by quadruple extraction with ethyl alcohol of pre-fat-free phospholipids at a ratio of fat-free phospholipids - ethyl alcohol (1: 3) - (1: 5) with the formation of an alcoholic solution of phosphatidylcholine and an alcohol-insoluble precipitate, separation of the alcoholic solution of phosphatidylcholine from the precipitate and the subsequent removal of ethyl alcohol from the alcoholic solution of phosphatidylcholine under vacuum to obtain an oil-and-fat phospholipid product, in the following ratio, wt.%:

refined vegetable oil

deodorized 27.0-29.0

skimmed milk powder 4.50-5.50

sodium alginate 0.80-1.20

mustard powder 0.03-0.07

sodium bicarbonate 0.04-0.06

sugar 0.8-1.00

table salt 1.00-1.10

acetic acid 80% 0.65-0.75

fat-and-oil phospholipid product 0.05-0.15

water rest

Mayonnaise, corresponding to the claimed set and the ratio of the mass fractions of the components, exhibits new properties, is characterized by high consumer properties, namely, increased resistance to microbiological and oxidative damage, optimal viscosity and, in addition, has dietary properties.

These new properties are explained as follows.

We found experimentally that the oil-fat phospholipid product is a highly effective emulsifier that provides the production of direct emulsions of the type "oil in water". The combination of fat-and-oil phospholipid product and sodium alginate makes it possible to obtain optimal viscosity mayonnaise, as well as organoleptic and physico-chemical indicators close to the characteristics of the traditional Provence mayonnaise. At the same time, the claimed mayonnaise shows high resistance to microbiological spoilage, which is explained by the absence of contamination of the components used.

The inventive mayonnaise is also less susceptible to oxidative damage during storage, which, according to our studies, is explained by the formation of strong adsorption layers that shield the fat phase from atmospheric oxygen, as well as experimental data showing that the fat-and-oil phospholipid product in combination with alganic acids which are part of sodium alginate, exhibits an increased antioxidant effect, which is due to an increased degree of inactivation of metal ions contained in prescription components.

Considering that the fat-and-oil phospholipid product has hypolipidemic, hypocholesterolemic, antioxidant and radioprotective properties, and sodium alginate is a source of biologically active iodine, an effective sorbent of heavy metals and radionuclides, their combined effect determines the high physiological value of the claimed mayonnaise and its manifestation of prophylactic properties.

The inventive diet mayonnaise is illustrated by examples.

Example 1. Dietary mayonnaise contains, wt.%: Refined deodorized sunflower oil - 29.0, skimmed milk powder - 4.5, sugar - 0.80, table salt - 1.0, mustard powder - 0.03, sodium alginate - 0.80, acetic acid 80% - 0.65, sodium bicarbonate - 0.04, oil-fat phospholipid product obtained by quadruple extraction of pre-fat-free phospholipids with ethyl alcohol at a ratio of fat-free phospholipids: ethyl alcohol - (1: 3) s the formation of an alcoholic solution of phosphatidylcholine and insoluble in alcohol precipitate separation phosphatidylcholine alcoholic solution of the precipitate and subsequent removal of the ethyl alcohol from the alcoholic solution of phosphatidylcholine under vacuum at a temperature of 65 ° C - 0.05 water - 63.13.

In parallel, the famous mayonnaise was produced.

The indicators obtained dietary mayonnaise in comparison with the known dietary mayonnaise are shown in table 1.

Example 2. Dietary mayonnaise contains, wt.%: Refined deodorized vegetable oil - 28.0, skimmed milk powder - 5.0, sugar - 0.80, table salt - 1.0, mustard powder - 0.035, sodium alginate - 1 , 0, acetic acid 80% - 0.70, sodium bicarbonate - 0.05, oil-and-fat phospholipid product obtained by quadruple extraction of pre-fat-free phospholipids with ethyl alcohol at a ratio of fat-free phospholipids: ethyl alcohol - (1: 4) to form alcohol phosphatidylcholine solution and insoluble in alcohol precipitate separation phosphatidylcholine alcoholic solution of the precipitate and subsequent removal of the ethyl alcohol from the alcoholic solution of phosphatidylcholine in vacuo at 65 ° C, - 0,10, water - 63.315.

In parallel, the famous mayonnaise was produced. The indicators obtained dietary mayonnaise in comparison with the known dietary mayonnaise are shown in table 2.

Example 3. Dietary mayonnaise contains. wt.%: refined deodorized vegetable oil - 27.0, skimmed milk powder - 5.5, sugar - 1.0, table salt - 1.1, mustard powder - 0.035, sodium alginate - 1.2, acetic acid 80% - 0.75, sodium bicarbonate - 0.06, an oil-and-fat phospholipid product obtained by quadruple extraction with ethyl alcohol of pre-fat-free phospholipids with a ratio of fat-free phospholipids: ethyl alcohol - (1: 5) to form an alcoholic solution of phosphatidylcholine and insoluble in alcohol separating alcohol solution phosphatidylcholine from the precipitate and subsequent removal of the ethyl alcohol from the alcoholic solution of phosphatidylcholine in vacuo at 65 ° C, - 0,15, water - 63.205.

In parallel, the famous mayonnaise was produced.

The indicators obtained dietary mayonnaise in comparison with the known dietary mayonnaise are shown in table 3.

As can be seen from the data presented in tables 1 to 3, the main physico-chemical parameters characterizing the consumer properties of the claimed dietary mayonnaise exceed the indicators of the well-known mayonnaise.

The inventive mayonnaise is characterized by increased stability, improved rheological characteristics, as well as increased nutritional value due to the presence of fat-and-oil phospholipid product, consisting of 99.5% of phospholipids per se, including up to 76% of phosphatidylcholine, the most physiologically valuable group.

Additionally, the shelf life of dietary mayonnaise claimed composition increases compared with mayonnaise known composition for 25 days, while in the claimed mayonnaise was stored for 60 days, the peroxide value of less than 5 _^half mmol On / kg, which corresponds to international requirements for fat- food products.

Table 1 Indicators Mayonnaise claimed famous Color Creamy yellow, uniform throughout Taste and smell Delicate sour taste without traces of bitterness with a touch of vinegar Consistency and appearance Homogeneous creamy consistency Peroxide value ¹ / O ₂ mmol / kg: freshly crafted 0.30 2.10 35 days storage at 10 ° C 1,52 10.51 45 days storage at 10 ° C 2.78 15,52 60 days storage at 10 ° C 4.75 18.91 The stability of the emulsion,% intact emulsion 100.0 99.0 Effective viscosity at ultimate shear stress, Pa · s 12.00 5.80

table 2 Indicators Mayonnaise claimed famous Color Creamy yellow, uniform throughout Taste and smell Delicate sour taste without traces of bitterness with a touch of vinegar Consistency and appearance Homogeneous creamy consistency Peroxide value ¹ / O ₂ mmol / kg: freshly crafted 0.28 2.10 35 days storage at 10 ° C 1.28 10.51 45 days storage at 10 ° C 2,50 15,52 60 days storage at 10 ° C 3.80 18.91 The stability of the emulsion,% intact emulsion 100.0 99.0 Effective viscosity at ultimate shear stress, Pa · s 12.50 5.80 Table 3 Indicators Mayonnaise claimed famous Color Creamy yellow, uniform throughout Taste and smell Delicate sour taste without traces of bitterness with a touch of vinegar Consistency and appearance Homogeneous creamy consistency Peroxide value ¹ / O ₂ mmol / kg: freshly crafted 0.25 2.10 35 days storage at 10 ° C 1.00 10.51 45 days storage at 10 ° C 1.90 15,52 60 days storage at 10 ° C 2.75 18.91 The stability of the emulsion,% intact emulsion 100.0 99.0 Effective viscosity at ultimate shear stress, Pa · s 12.50 5.80

Claims (1)

Dietary mayonnaise containing refined deodorized vegetable oil, skimmed milk powder, sodium alginate, edible vegetable phospholipids, mustard powder, sodium bicarbonate, sugar, common salt, acetic acid 80% and water, characterized in that it contains vegetable edible phospholipids fat-and-oil phospholipid product obtained by quadruple extraction with ethyl alcohol of pre-fat-free phospholipids with a ratio of fat-free phospholipids: ethyl alcohol = (1: 3) ÷ ( 1: 5) with the formation of an alcoholic solution of phosphatidylcholine and an alcohol-insoluble precipitate, separation of the alcoholic solution of phosphatidylcholine from the precipitate and the subsequent removal of ethyl alcohol from the alcoholic solution of phosphatidylcholine under vacuum to obtain an oil-and-fat phospholipid product, in the following ratio, wt.%: refined deodorized vegetable oil 27.0-29.0 skimmed milk powder 4.50-5.50 sodium alginate 0.80-1.20 mustard powder 0.03-0.07 sodium bicarbonate 0.04-0.06 sugar 0.8-1.00 table salt 1.00-1.10 acetic acid 80% 0.65-0.75 fat-and-oil phospholipid product 0.05–0.15 water the rest.