RU2284127C1 - Mayonnaise - Google Patents

Abstract

FIELD: fat-and-oil industry.

SUBSTANCE: claimed mayonnaise contains vegetable refined deodorized oil 20.0-70.0 %; sand sugar 0.01-5/0 %; table salt 0.01-2.0 %; 80 % acetic acid 0.2-1.0 % food supplements 0.50-2.0 %, desiccated milk 0.01-5 %; fresh quail egg 0.1-10.0 % and balance: water.

EFFECT: mayonnaise with prolonged storage time, high nutrient value and dietary properties.

4 cl, 1 tbl, 3 ex

Description

The invention relates to the oil and fat industry of the food industry, and in particular to the field of products in the form of concentrated emulsions of the oil in water type, in particular sauces based on vegetable oil of the mayonnaise type

In the food industry, mayonnaise sauces are known, which are an emulsion of refined deodorized vegetable oil, eggs and a mixture of flavoring components, food additives and various kinds of preservatives. This sauce has a bright taste, high nutritional value, contributes to the digestibility of food products consumed with it. Therefore, mayonnaise is recognized as the best seasoning for salads and many other cold and hot dishes and snacks.

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, p. 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 finished product has the consistency of thick cream-colored sour cream with a slightly sharp sour taste.

A well-known product has a wide range of taste sensations, has a high calorie content, however, the latter circumstance limits the circle of its users.

Known low-calorie mayonnaise, containing (wt.%): Vegetable oil - 31.0-33.0; egg powder - 1.58-1.62; milk powder - 6.3-6.5; wheat flour - 4.0-6.0; drinking soda - 0.21-0.23; table salt - 1.18-1.22; granulated sugar - 1.58-1.62; acetic acid (70%) - 0.6-0.8; sorbic acid - 0.02-0.06; mustard powder - 0.25-0.75; whey with an acidity of 70-75 ° / T - the rest (RU, patent No. 2064768, IPC A 23 L 1/24, 1996). Low-calorie mayonnaise is made using conventional emulsification technology.

The closest analogue of the invention is a technical solution in which Provence mayonnaise is characterized by the following composition (wt.%): Refined deodorized vegetable oil - 65.4; egg powder - 5.0; skimmed milk powder - 1.3; granulated sugar - 1.5; table salt - 1.1; mustard powder - 0.75; acetic acid 80% - 0.75; drinking soda - 0.05; water - the rest (SU, copyright certificate No. 1741740, IPC A 23 L 1/24, 1992).

Preparation of mayonnaise is carried out according to a known technological scheme. The disadvantage of this mayonnaise should be recognized as its high calorie content, which limits the consumption of this product by people suffering from various forms of diseases of the gastrointestinal tract, obesity, vascular diseases, etc. Also one of the disadvantages of the product in question is its short shelf life.

The technical result of the invention is the creation of a product with an extended shelf life, with a pronounced egg taste with a touch of black olives. The resulting mayonnaise has high nutritional value and dietary properties due to trace elements such as phosphorus and iron, which are contained in fresh quail eggs. In addition, fresh quail eggs are rich in vitamins A, B1, B2, and also contain an antiallergen-ovomukoid.

The claimed technical result is achieved by introducing into the mayonnaise fresh quail eggs (wt.% 0.1-10.0%), when other components are contained in it in the following quantity, in wt.%: Refined deodorized vegetable oil 20.0-70, 0%, sugar - sand 0.01-5.0%, table salt 0.01-2.0%, acetic acid 80% 0.2-1.0%, milk powder 0.01-5.0 , food additives 0.50-2.0%, the rest is water.

The claimed technical result is achieved due to the qualitative and quantitative ratio of these components.

Refined deodorized refined deodorized sunflower oil is mainly used as refined deodorized sunflower oil. Additionally, mayonnaise may contain refined olive oil.

As nutritional supplements, stabilizers are used, for example, “Stabilization MRH 100” or “Stabilization MRH 200”. It is also possible to use "Stabilization MRH 4S" or MR 50, MR 51, MR 65 OE, etc. The choice of "Stabilization" depends on the fat content in the finished mayonnaise. Antioxidants that are approved for use in the oil and fat industry, for example, "Grindox", are also used as food additives. "Mustard" flavoring is added to mayonnaise as a dietary supplement. This flavoring agent is part of some Stabuliuls, for example MR 50 and MR 65, so when using them, adding it to mayonnaise is not required. Mayonnaise contains sodium benzoate and potassium sorbate as food additives.

In accordance with this recipe, a mayonnaise was made under the name "Mr. Ricco on a Quail Egg", which is characterized by the above advantages and organoleptic properties.

The following are examples of the implementation of the present invention.

Example 1

The content of the components is indicated in wt.%:

Refined sunflower oil deodorized 66.0 Refined olive oil 1,0 Granulated sugar 2.0 Salt 1,0 Fresh quail egg 3,55 Skimmed milk powder 3.2 Acetic acid 80% 0.6 Nutritional supplements including: Fragrance "Mustard" 0.015 Stabilization MRH 100 0.7 Antioxidant "Grindox" 0.02 Sodium benzoate 0.05 Potassium sorbate 0.05 Water The rest is up to 100%

Example 2

The content of the components is indicated in wt.%.

Refined sunflower oil deodorized 35.0 Refined olive oil 1,5 Granulated sugar 2.0 Salt 1,0 Fresh quail egg 8.25 Milk powder 4.1 Acetic acid 80% 0.6 Nutritional supplements including: Fragrance "Mustard" 0.015 Stabilization MRH 200 1,2 Antioxidant "Grindox" 0.02 Sodium benzoate 0.05 Potassium sorbate 0.05 Water The rest is up to 100%

Example 3

The content of the components is indicated in wt.%.

Refined sunflower oil deodorized 40,0 Granulated sugar 2.0 Salt 1,0 Fresh quail egg 7.8 Milk powder 5,0 Acetic acid 80% 0.7 Nutritional supplements including: Fragrance "Mustard" 0.015 Stabilization MRH 200 1,0 Antioxidant "Grindox" 0.02 Sodium benzoate 0.05 Potassium sorbate 0.05 Water The rest is up to 100%

Ready mayonnaise has a thick creamy consistency, pronounced egg flavor with a touch of black olives. The consistency and taste of mayonnaise is stored after 200 days of storage at a temperature of 0-5 ° C. Typically, the shelf life of mayonnaise at a given temperature is up to 150 days.

At a temperature of 10-14 ° C, the shelf life of the finished product is at least 1 month, while usually the shelf life of mayonnaise at this temperature is up to 14 days.

Organoleptic characteristics of the tested Mr. Ricco quail egg mayonnaise in comparison with the control sample.

Table 2 No. Name of indicator Control sample "Provence" 67% fat Mayonnaise "Mr. Ricco on a quail egg" 67% fat (application No. 2005109347/13) one Appearance Homogeneous creamy product. Without inclusions and single air bubbles. Homogeneous creamy product. Without inclusions and single air bubbles. 2 Smell The smell of mustard and vinegar The smell of mustard and vinegar 3 Color Light cream, homogeneous Light cream, uniform, shiny four Taste The taste is slightly sharp, balanced in terms of salt and sugar, acidic, determined by the introduction of acetic acid. No extraneous flavors. The taste is slightly sharp, balanced in terms of salt and sugar, acidic, determined by the introduction of acetic acid. Pronounced egg with a touch of black olives.

A decrease in the content of quail eggs in the composition of mayonnaise from 2.0 to 0.1 (wt.%) Reduces the manifestation of the taste of black olives, and at 0.08 (wt.%) This taste is not felt.

Claims (4)

1. Mayonnaise containing refined deodorized vegetable oil, granulated sugar, table salt, 80% acetic acid, food additives and water, characterized in that it additionally contains milk, dried and fresh quail eggs, in the following ratio, wt. %: Vegetable oil refined deodorized 20.0-70.0 Granulated sugar 0.01-5.0 Fresh quail egg 0.1-10.0 Acetic acid 80% 0.2-1.0 Salt 0.01-2.0 Milk powder 0.01-5.0 Nutritional supplements 0.50-2.0 Water Otalnoe 2. Mayonnaise according to claim 1, characterized in that refined deodorized sunflower oil is used as refined deodorized vegetable oil. 3. Mayonnaise according to claim 1, characterized in that it further comprises refined olive oil. 4. Mayonnaise according to claim 3, characterized in that the amount of refined olive oil is 0.9-1.7 wt.%.