RU2322088C2 - Mayonnaise - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: mayonnaise contains refined deodorized vegetable oil 10.0-85.0; sand sugar 0.01-5.0; edible salt 0.01-2.0; 80%-acetic acid 0.02-1.0; dried milk or cream 0.01-5.0; quail eggs 0.1-30.0; food additive 0.005-2.5, and water.

EFFECT: improved quality of mayonnaise having taste of black olives and odor of brandy mint and bayberry.

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Description

The invention relates to the field of food industry, and in particular to the field of products in the form of a creamy finely divided emulsion of the oil-in-water type, in particular sauces based on vegetable oil of the mayonnaise type.

In the food industry, sauces of the mayonnaise type are known, which are an emulsion of refined deodorized vegetable oil, eggs and a mixture of flavor components, food additives and various preservatives. The features of these mayonnaises should be recognized not only its high calorie content, but also the ability to increase the digestibility of food products consumed with it. Therefore, mayonnaise is recognized as a necessary seasoning for salads, vinaigrettes 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 a milk acidity of 70-75 ° / T, water - the rest (RU, patent N2064768, А23L 1/24, 1996). Mayonnaise is made using conventional emulsification technology. The disadvantage of this mayonnaise is the presence of a large number of preservatives, the presence of which changes its taste.

The closest analogue of the invention can be recognized as the technical solution, which characterized Provencal mayonnaise of 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 N1741740, А23L 1/24, 1992).

Preparation of mayonnaise is carried out according to a known technological scheme. A disadvantage of the famous mayonnaise should be recognized as its high calorie content, as well as a short shelf life.

The objective of this invention is to expand the organoleptic properties of the product, endowing it with dietary properties inherent in fresh quail eggs containing such important elements for man as phosphorus and iron. In addition, quail eggs are rich in minerals and vitamins A, B1 and B2. This problem is solved in that the mayonnaise contains refined deodorized vegetable oil 10.0-85.0, granulated sugar 0.01-5.0, common salt 0.01-2.0, 80% acetic acid 0.02 -1.0, food additives 0.0050-2.5, the rest is water, to improve the organoleptic properties of the product, mayonnaise additionally contains dry milk or cream 0.01-5.0 and a quail egg 0.1-30.0. The technical result is an unusual influence of the taste of fresh quail eggs with the taste of other components of mayonnaise.

In order to expand the palatability, ground black pepper and ground allspice are used as food additives, and mayonnaise contains peppermint and / or nettle extract as natural preservatives

As a result of the production of mayonnaise according to the specified technology and in accordance with the patented recipe, a new unique flavoring bouquet with a taste of black olives was obtained against the background of the gentle manifestation of peppermint and allspice.

To prepare mayonnaise according to this recipe, the ingredients of the composition are mixed in a container that provides heating and cooling. The resulting "coarse" emulsion is subjected to homogenization, providing a finely dispersed emulsion.

The following are examples of the implementation of the invention.

Example No. 1. The above ingredients of mayonnaise (refined deodorized vegetable oil, granulated sugar, table salt, 80% acetic acid, milk powder and quail egg, food additives and water) are taken in the following amounts, wt.%:

Refined deodorized vegetable oil 57.0 Granulated sugar 2.1 Quail egg 20,0 80% acetic acid 0.5 Common salt 1,2 Skimmed milk powder 3.2 Nutritional Supplements, Including: Ground black pepper, 0.1 Ground allspice, 0.22 Peppermint 0.01 Water Rest

Example No. 2.

Composition (wt.%):

Refined deodorized sunflower oil 85.0 Granulated sugar 1,6 Common salt 1,0 Quail egg 6.0 Skimmed milk powder 0.05 Acetic acid 80% 0.6 Nutritional Supplements, Including: Black pepper 0.1 Allspice 0.22 Peppermint 0.01 Water rest TOTAL: 100.0

Example No. 3.

Composition (wt.%):

Refined deodorized sunflower oil 10.0 Granulated sugar 2.0 Common salt 1,0 Quail egg 30,0 Skimmed milk powder 0.1 Acetic acid 80% 0.5 Nutritional Supplements, Including: Ground black pepper 0.1 Ground allspice 0.22 Peppermint 0.01 Water rest TOTAL: 100.0

The ingredients are mixed in a container to form a “coarse” emulsion. A “rough” emulsion is passed through a homogenizer to obtain a finely divided emulsion.

The obtained mayonnaise according to the examples based on quail eggs can maintain organoleptic properties for 10 days at a temperature of 18 ° C. Received mayonnaise on quail eggs has dietary properties, has high biological value, is stable during storage, not stratified for a long time. The recipe components of mayonnaise not only create a pleasant taste and aroma of the product, but also play a role in its nutritional value.

Fresh quail eggs have unique qualities - they contain a lot of phosphorus, iron, are rich in minerals and vitamins A, B1 and B2. Thus, the use of liquid quail eggs as one of the main components of mayonnaise significantly increases its nutritional value.

Quail egg mayonnaise is a versatile product. The taste of quail eggs is in harmony with the taste of other components of mayonnaise.

The consistency of mayonnaise is thick, creamy. Mayonnaise is good as a salad dressing, and as a seasoning for meat and fish dishes, this is especially true when using food additives, including ground black pepper, ground allspice, peppermint. The use of quail eggs in mayonnaise significantly increases their nutritional value, as quail eggs are a unique product.

Compared to chicken eggs, they contain:

- 2.5 times more vitamin A-1,

- 2.8 times more vitamin B-1,

- 2.2 times more vitamin B-2,

unlike a chicken egg, a quail egg also contains vitamin D in an open form, which prevents the development of rickets.

According to the content of minerals, quail eggs are distinguished by a high content of phosphorus, potassium, iron, copper and belong to dietary digestible products by the human body.

Quail eggs contribute to the elimination of radionuclides from the human body, do not cause allergic reactions when consumed. the ovomukoid protein present in them is able to suppress allergic reactions, contribute to the general strengthening of the human body of various age categories.

All of the listed nutritional benefits of quail eggs are also present in mayonnaises made with their use.

Quail eggs mayonnaise is recommended for serial production.

Claims (1)

Mayonnaise containing refined deodorized vegetable oil, granulated sugar, table salt, 80% acetic acid, food additives and water, characterized in that it additionally contains dried milk or cream and a quail egg in the following ratio, wt.%: Vegetable oil refined deodorized 10.0-85.0 Granulated sugar 0.01-5.0 Quail egg 0.1-30.0 80% acetic acid 0.02-1.0 Common salt 0.01-2.0 Powdered milk or cream 0.01-5.0 Nutritional supplements 0.005-2.5 Water Rest