RU2325821C1 - Mayonnaise with quail egg - Google Patents

Abstract

FIELD: foodstuff.

SUBSTANCE: mayonnaise contains in weight %: refined deodorised vegetable oil - 40-70; a vitellus powder - 1.0-1.4, marinaded quail egg - 0.3; sweetener - 0.01-2.0; salt - 1.0; potassium sorbate - 0.1; a lemon juice - 0.1; citric acid - 0.2; lactic acid - 0.2; a ginger extract - 0.02-0.05 and water - the rest. The invention allows raising antioxidative properties of the mayonnaise that has strongly pronounced egg flavour with piquant light astringent taste of white wine with a tint of an almond nut.

EFFECT: reception of mayonnaise with antioxidative properties and the improved flavour.

6 cl, 1 ex

Description

The invention relates to the food industry, in particular to catering and the oil and fat industry, and can be used for the production of mayonnaise sauces in catering establishments, including dietetic food, especially for a group of consumers with diabetes.

Mayonnaises are a complex finely divided aqueous-fatty emulsion of the direct type, in which all components of the formulation are uniformly distributed, stable in the temperature range from 0 to 65 ° C.

Currently, it is becoming urgent to search for solutions to expand the circle of mayonnaise consumers by giving it new consumer and organoleptic properties and increasing the assortment of sauces produced by the industry, as well as solving the bacteriological safety problem of using egg products.

Various mayonnaise formulations are known.

For example, mayonnaise is known, in which the classic components are used in wt.%: Refined deodorized vegetable oil - 65.4%, egg powder - 5.0%, skimmed milk powder - 1.3%, mustard powder - 0.75 %, acetic acid - 2.0%, granulated sugar - 1.5%, table salt - 1.1%, drinking soda - 0.05% and water. [A.P. Nechaev et al. “Mayonnaises” GIORD, St. Petersburg, 2000, p. 63].

The disadvantage of this mayonnaise is its high cholesterol and low biological value, the presence of sugar and vinegar, limiting the consumption of this mayonnaise by a wide range of consumers, especially people who need diet food.

Known mayonnaise containing as additives a complete or incomplete set (from one component or more) of oil extracts of rose hips, oats, viburnum, chamomile flowers, St. John's wort, alfalfa extract [RU 2135007 C1, 08.27.1999].

A disadvantage of the famous mayonnaise is that it has a specific organoleptic and therefore it can only be used for a limited range of dishes.

The closest analogue is mayonnaise, containing refined deodorized vegetable oil, fresh quail egg, sugar, table salt, acetic acid, mustard, food additives and water [RU 2284127 C1 09/27/2006].

Its disadvantages include the use of vinegar, which is contraindicated for people suffering from diseases of the digestive tract. In addition, the use of sugar excludes people with diabetes from the circle of consumers of the product. Also, the use of fresh quail eggs complicates the process of making mayonnaise due to the short shelf life of this raw material, as well as the difficulty of maintaining the bacteriological purity of the raw material. In addition, the shell of quail eggs with insufficient disinfection can carry dangerous bacteria, which becomes a risk zone and requires a special approach in the production of mayonnaise. At the same time, the process of preparing a fresh egg for use (disinfection, separation from the shell) requires a separate room, equipment and compliance with special bacteriological and sanitary standards. At the same time, the current GOST 30004.1-93 (MAYONESI. General specifications) does not recommend the use of fresh raw egg in the production of mayonnaise.

The problem to be solved is the creation of a product with an extended shelf life, with original organoleptic properties, intended for dietetic nutrition.

The technical result of the claimed technical solution is to increase the antioxidant properties of the finished product with a pronounced egg taste with a pungent, light astringent taste of white wine with a touch of almond nut.

The claimed technical result is achieved due to the fact that mayonnaise, including the fat component, egg component, salt, food acid component, sweetener component and water, contains deodorized refined vegetable oil as the fat component, egg yolk powder as the egg component, as a food acid component, lemon juice, citric acid and lactic acid, as a sweetening component, a sweetener, while mayonnaise additionally contains . THB potassium, ginger extract and quail egg marinated with the following ratio of components, wt%:

Refined deodorized vegetable oil 40-70 Egg yolk powder  1.0-1.4 Pickled quail egg - 0.3 Sweetener  0.01-2.0 Common salt  1,0 Potassium sorbate  0.1 Lemon juice  0.1 Lemon acid  0.2 Lactic acid  0.2 Ginger extract  0.02-0.05 Water Rest.

An increase in the shelf life of mayonnaise is achieved due to the selected qualitative and quantitative formulation. So the lack of sugar with a high content of antioxidants of ginger extract reduces the likelihood of growth of yeast bacteria, as well as the oxidation of the fat component, including phospholipids, contained in mayonnaise. Reducing the oxidation of phospholipids allows you to save their emulsifying ability during storage of mayonnaise and increase its resistance to delamination.

The presence in the product of lemon juice, citric and lactic acids in the declared amount and ratio helps to soften the organoleptic characteristics of the product, since at the same pH the product has a less pronounced acid in taste while maintaining a stable preservative ability. In addition, the ascorbic acid content in lemon juice enhances the antioxidant effect of ginger extract.

The enrichment of the product with lactic acid allows the use of the finished product to people suffering from diseases of the gastrointestinal tract.

The combination of pickled quail eggs with ginger extract, lemon juice and lactic acid in the stated proportions unexpectedly led to the appearance in a pronounced egg flavor of a spicy, light astringent taste of white wine with a touch of almond nut.

Since the quail egg is boiled and freed from the shell for marinating, this eliminates the risk of harmful bacteria entering the product, the presence of which is possible on the shell of fresh eggs, which helps to increase the shelf life of the finished product. At the same time, the quail egg retains valuable vitamins, minerals and enriches the product with them.

The finished product has high nutritional value due to the presence in it of vitamins C, B1, B2, A, as well as phosphorus, iron, potassium and trace elements.

Mayonnaise as a sweetener may contain Aspasvit in an amount of 0.01-0.012 wt.% By weight of the finished product, as well as Saccharin in an amount of 0.01-0.012 wt.% Of the mass of the finished product.

Mayonnaise may additionally contain the mustard flavor, identical to natural, in the amount of 0.05 wt.% By weight of the finished product, or mustard extract in the amount of 0.05 wt.% By weight of the finished product, or mustard essential oil in the amount of 0.05 wt. .% by weight of the finished product. Mayonnaise may additionally contain a stabilizer, which is used as "Xanthan gum" in an amount of 0.053-0.22 wt.% By weight of the finished product or Hamulsion in the amount of 1.25-1.47 wt.% Of the weight of the finished product.

In addition, mayonnaise may additionally contain food coloring β-carotene in an amount of 0.05 wt.% By weight of the finished product.

The proposed mayonnaise, due to its improved organoleptic properties, can be attributed to universal sauces that can be served with first and second courses, cold or hot appetizers, vegetable dishes, egg dishes and fish dishes.

The proposed product expands the range of manufactured mayonnaise.

The invention is characterized by the following examples.

Mayonnaise is obtained as follows.

Bulk components such as salt and egg yolk powder are sieved. An egg yolk powder mixed with a portion of refined vegetable oil deodorized in a weight ratio of 1: 1 and the required amount of water, sweetener, potassium sorbate, ginger extract and salt are fed into a mixer equipped with a mixer. The resulting mixture is heated to 65 ° C, and then cooled to 40 ° C. Then, with continuous stirring, the remaining portion of refined deodorized vegetable oil is dosed into the mixture. In this case, the mixture is emulsified to obtain a creamy finely divided oil-in-water emulsion. After obtaining a stable emulsion, pickled quail eggs are served, which, thanks to 3-row knives with a gap between them of 0.8 mm, are crushed in the homogenizer. At the end, lemon juice, citric and lactic acids are served. If necessary, mustard oil or mustard flavor identical to natural or mustard extract is added to the mixture. The mixture is then homogenized.

"Xanthan gum" or "Hamulsion" if necessary, add at the stage of making water.

Pickled quail eggs are obtained in accordance with TU 9846-001-47787510-2004 of the Quail Farm LLC.

Ginger extract is any extract, mainly a dry extract, for example, manufactured by the People's Republic of China from Sinochem Jiangsu Suzhou Imp and Exp.Corporation.

As egg yolk powder, use chicken yolk.

Example 1

For the preparation of 100 kg of mayonnaise, the following amounts of components are used: refined deodorized sunflower oil 67 kg; powder of chicken egg yolk - 1.4 kg, sweetener "Aspasvit" - 0.05 kg; pickled quail egg 0.3 kg, table salt - 1 kg; potassium sorbate - 0.1 kg; lemon juice - 0.1 kg; citric acid - 0.2 kg; lactic acid - 0.2 kg; ginger extract - 0.02 kg and water - the rest is up to 100 kg.

As a result of the tasting, it was found that the mayonnaise has a thick consistency, a smooth, even structure, the taste is slightly sharp, balanced in terms of salt and sweetness, without a pungent odor and sour taste, a pronounced egg taste with a pungent light astringent taste of white wine with a touch of almond nuts.

When storing mayonnaise for 180 days at a temperature of 0-5 ° C, it retains the physicochemical and organoleptic characteristics inherent in the finished product.

Claims (6)

1. Mayonnaise, including the fat component, egg component, salt, edible acid component, sweetener component and water, characterized in that the deodorized vegetable oil is used as the fat component, egg yolk powder is the egg component, and the food acid is component - lemon juice, citric acid and lactic acid, as a sweetening component - a sweetener, while mayonnaise additionally contains potassium sorbate, ginger extract and pepper egg pickled, in the following ratio, wt.%: Refined deodorized vegetable oil 40-70 Egg yolk powder 1.0-1.4 Pickled quail egg 0.3 Sweetener 0.01-2.0 Common salt 1,0 Potassium sorbate 0.1 Lemon juice 0.1 Lemon acid 0.2 Lactic acid 0.2 Ginger extract 0.02-0.05 Water Rest 2. Mayonnaise according to claim 1, characterized in that as a sweetener contains "Aspasvit" in an amount of 0.01-0.012% by weight of the finished product. 3. The mayonnaise according to claim 1, characterized in that it additionally contains a mustard flavor identical to natural, in an amount of 0.05% by weight of the finished product or mustard extract in an amount of 0.05% by weight of the finished product, or mustard essential oil in the amount of 0.05% by weight of the finished product. 4. Mayonnaise according to claim 1, characterized in that it further comprises a stabilizer. 5. Mayonnaise according to claim 4, characterized in that the stabilizer contains "Xanthan gum" in an amount of 0.053-0.22% by weight of the finished product. 6. Mayonnaise according to claim 4, characterized in that the stabilizer contains "Hamulsion" in the amount of 1.25-1.47% by weight of the finished product.