RU2332034C1 - Mayonnaise - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: mayonnaise contains refined and deodorised vegetable oil, fat-free soy flour, boiled waters from boiling of scallop soft roe, citric acid, sugar sand, table salt and mustard powder in declared amount. Mayonnaise may additionally contain minced boiled soft roe of scallop.

EFFECT: mayonnaise with low cholesterol content, higher biological value and stability, and increased shelf life.

2 cl, 4 ex

Description

The invention relates to the food industry, specifically to the oil industry.

Known diet mayonnaise [US Pat. RF №2164081, publ. 04/10/2001], containing vegetable refined deodorized oil in an amount of 35-40% by weight, skimmed milk powder, mustard powder, sugar, sodium chloride, 80% acetic acid, sodium bicarbonate, a phospholipid food product obtained from plant phospholipids, as an emulsifier, soy milk powder, soy flour and water. The disadvantages of the well-known mayonnaise include its low therapeutic and prophylactic properties, as well as the difficulty in preparing a phospholipid food product (lecithin), including four-fold mixing with a solvent, separation of neutral lipids and drying, which requires time and increases the cost of the product.

Famous mayonnaise described in the patent of the Russian Federation No. 2035168, publ. 05/20/95, based on mussel broth containing vegetable oil, salt, sugar, mustard, an aqueous solution of pectin, acetic acid. Known mayonnaise contains 71% vegetable oil, which is why it is high-calorie, and also has insufficient stability due to the use of an emulsifier with insufficient emulsifying properties (4% aqueous pectin solution, and in an amount of only 1% by weight).

Famous mayonnaise described in the patent of the Russian Federation No. 1729006, publ. 09/20/95, which includes vegetable oil, juice obtained by cooking uncooked squid in its own juice, in the amount of 16.5-19.4% and 9% vinegar in the amount of 2%. A disadvantage of the known mayonnaise is its high calorie content (vegetable oil content of 78.6-81.5%), as well as its low shelf life, due to the microbiological properties of non-skinned squid juice, and only acetic acid is present as a preservative in its composition.

Closest to the claimed is mayonnaise [US Pat. RF №2092081, publ. 10.10.97], containing in its composition, wt.%: Vegetable oil 35.0-38.0; egg powder 6.0-7.0; food soy protein 4.0-4.9; natural honey 5.8-9.5; condensed milk whey (with an acidity of 200-400 ° T) 11.8-12.2; salt 1.8-2.0; boiled water from cooking hydrobionts with a solids content of 3 to 10% - the rest and additionally containing crushed boiled scallop, or crab, or squid meat in an amount of 4.6-8.5 wt.%.

The disadvantages of this mayonnaise include a high content of egg powder, which is a source of cholesterol, which does not allow this mayonnaise to be considered dietary, low prophylactic value, and a short shelf life due to the presence of a whey protein concentrate.

The objective of the invention is to reduce the cholesterol content of the product, increase its prophylactic properties by imparting adaptogenic properties to it, increase the shelf life of the product, as well as expanding the range of dietary medium-calorie mayonnaise enriched with biologically active substances of marine origin.

The problem is solved by mayonnaise containing refined deodorized vegetable oil, soy protein product, boiled water from cooking hydrobionts, a pH regulator, a source of sweet taste and edible salt, which, unlike the well-known soy protein product, contains non-fat soy flour, in as boiled water of aquatic organisms - boiled water from boiling scallop milk, as a pH regulator - food citric acid, as a source of sweet taste - sugar and additionally contain mustard powder lives in the following components, wt.%:

refined deodorized vegetable oil 47-50 low fat soy flour 5-7 granulated sugar 1.2-1.5 mustard powder 0.75-1.00 lemon acid 0.5-0.6 food salt 1.0-1.2 boiled water from boiling scallop milk rest

Additionally, mayonnaise may contain 3-4 wt.% Crushed boiled scallop milk with a decrease in the mass fraction of broth by 3-4%.

Fat-free soybean meal used as an emulsifier is made from genetically unmodified soybeans that are peeled from the shell, from which oil is completely extracted (the so-called meal, which is a waste product). It has high functional and technological properties, namely: increased emulsifying, structuring, stabilizing and antioxidant effects and the ability to form stable water-in-oil emulsions. Fat-free soy flour has a high solubility of 29%, moisture-binding and fat-binding abilities - 2.3 g / g and 0.78 g / g, respectively, while its fat-emulsifying ability is 51%. Protein of low-fat soy flour has a balanced amino acid composition, is well absorbed and approaches the proteins of meat, milk and eggs in terms of biological value, thus being a source of complete protein necessary for the human body. In addition, low-fat soy flour due to the low cost of its production reduces the cost of the finished product.

The presence of fat-free soy flour, which has pronounced antioxidant properties, provides protection for the fat emulsion product from oxidation.

It is preferable to use a modified soy flour that has undergone a treatment that ensures the inactivation of anti-nutritional substances (digestive enzyme inhibitors) present in it. In the case of the use of unmodified fat-free soybean flour, it is incubated at a temperature of 80 ° C for 20-30 minutes, which also ensures the inactivation of proteolytic digestive enzyme inhibitors.

Boiled water (broth) of scallop milk is obtained by boiling them for 3 minutes in boiling water, followed by filtration and evaporation of the resulting broth to a solids content of 10-15%, or by boiling a triple portion of milk with an initial 1: 1 hydraulic module in one volume of water .

A decoction of scallop milk contains (in terms of dry matter), wt.%: Protein - 42.8, fat - 0.3, ash - 1.5. The mineral component of the decoction (ash) includes elements such as phosphorus, sodium, potassium, and in easily digestible form. In addition, almost all essential amino acids are present in it, with a high content of methionine and phenylalanine, 4.5 g /% and 5.1 g /%, respectively. The broth also contains biologically active substances such as vitamins, betaine, glucosamine.

The broth of scallop milk has an increased biological value in comparison with the decoctions of hydrobionts used in the prototype due to the fact that, in addition to biologically active substances, it contains DNA with high immunomodulating properties, which gives the finished product adaptogenic properties.

The addition of crushed boiled milk increases the viscosity of the emulsion, which leads to an additional improvement in the consistency of the product.

Citric acid, used as a pH regulator, has the ability to remove sodium salts of fatty acids (soaps) from the body.

Mustard powder in the composition of the product plays the role of an additional emulsifier and structurant and, in addition, gives the finished product a full taste experience.

The above components in the claimed combination not only enrich the product with the necessary substances for the body, but also mutually affect each other, exhibiting a synergistic effect, which leads to an increase in their beneficial properties.

So, the simultaneous presence of vegetable protein (skimmed soy flour) and waste processing of scallop (decoction of its milk) in the composition of the inventive mayonnaise provides a higher degree of stabilization of this emulsion product. It was experimentally established that the emulsifying properties of skimmed soy flour are more pronounced in the presence of a decoction of scallop milk.

Citric acid enhances the action of the antioxidants present in low-fat soy flour, which increases the shelf life of mayonnaise. It is also known that citric acid enhances the action of antioxidants present in sunflower, soy and corn vegetable oils. It protects the tocopherols of these oils from accelerated oxidation, initiated by the presence of microimpurities of metals (Fe, Cu, etc.) and their fatty acid salts present in the oils. Thus, the simultaneous presence of citric acid, soy flour and these vegetable oils in the composition of mayonnaise provides higher protection of this product from oxidation during production and storage.

As a result of this synergistic effect, the stability of the claimed mayonnaise is improved and, as a result, its shelf life is increased.

The inventive composition provides the ability to store the finished product in a domestic refrigerator at a temperature of + 5 ° C for 40 days without changing its organoleptic and physico-chemical parameters.

The presence in the composition of the proposed mayonnaise of nonfat soy flour, which is a source of high-grade protein, and a decoction of scallop milk containing biologically active substances of marine origin and DNA with immunomodulating properties, as well as an average oil content (47-50%), allows the claimed mayonnaise to be considered dietary, possessing therapeutic and prophylactic, in particular adaptogenic properties. In addition, the proposed mayonnaise does not contain cholesterol and has an average calorie content (478 kcal / 100 g).

Thus, the technical result of the invention is to reduce the cholesterol content in the product, increase the biological value of the finished product by imparting adaptogenic properties to it, increase its shelf life, as well as expanding the range of dietary medium-calorie mayonnaise for preventive nutrition enriched with biologically active substances of marine origin.

Additional advantages of the proposed mayonnaise are: low cost of the finished product due to the rational use of production waste and inexpensive components (skimmed soy flour, boiled water from boiling scallop milk), as well as environmentally friendly production.

The method of preparation of the inventive medium-calorie mayonnaise is technologically advanced and can be successfully implemented on the basis of existing oil and fat industry. It includes the preparation of prescription components, the preparation of mayonnaise paste, the preparation of an acid-salt solution, the preparation of a mayonnaise emulsion, the homogenization of the emulsion and storage.

Examples of specific embodiments of the invention

To prepare mayonnaise, non-fat soybean flour, which has passed through the inactivation of anti-nutritional substances, is sieved, dispersed, while 1 part of the flour is mixed with 1 part of boiled water (broth) of scallop milk with a temperature of 40-50 ° C, and then 1.5 parts of the broth of milk are added scallops and incubated for swelling 25-30 minutes at a temperature of 60-65 ° C.

Boiled water (broth) of scallop milk is obtained by boiling them for 3 minutes in boiling water, followed by filtration and evaporation of the resulting broth to a solids content of 10-15%.

Mustard powder is sieved, steamed, for which 2 parts of a scallop broth are added to 1 part of mustard powder (at a temperature of 80-100 ° C). The mixture is well mixed until a homogeneous consistency with smoothing of the upper layer and layered layer of broth of scallop milk 4-6 cm thick at a temperature of about 100 ° C. The container is tightly closed with a lid and left for 3.5-4 hours. Before use, the upper layer of liquid is carefully drained.

Bulk components (granulated sugar, edible salt) are sieved and dosed by weight in accordance with the proposed recipe.

An acid-salt solution is prepared as follows: citric acid is added to the container pre-filled with the corresponding proposed recipe with the amount of salt and diluted with water to an acid content of 10%.

To prepare mayonnaise paste, a decoction of scallop milk, evaporated to a solids content of 10-15%, is mixed with prepared fat-free soy flour, granulated sugar and previously prepared mustard powder. The mixture is thoroughly mixed and heated to 50-55 ° C for 25-30 minutes.

In the resulting mayonnaise paste, with stirring, vegetable oil is introduced in small portions at a temperature of 18-20 ° C. After the introduction of the entire dose of oil and obtaining a homogeneous emulsion, an acid-salt solution is introduced and the mixture is stirred for 10 minutes.

Then carry out the final homogenization of the resulting mixture using a homogenizer.

Example 1. Mayonnaise "Seafood".

Take the components in the following ratio, wt.%:

refined deodorized sunflower oil fifty low fat soy flour 7 granulated sugar 1,5 mustard powder 0.75 lemon acid 0.5 food salt 1,0 boiled water from boiling scallop milk with a solids content of 15% 39.25

and make mayonnaise in accordance with the technology described above.

The mayonnaise thus obtained has a homogeneous structure with a creamy consistency, a delicate sweet and sour taste with a taste of scallop milk without a discrediting taste and smell, and a grayish-cream color, uniform throughout the mass.

Example 2. The inventive mayonnaise is prepared analogously to example 1, while the components are taken in the following content, wt.%:

refined deodorized soybean oil 47 low fat soy flour 6 granulated sugar 1,2 mustard powder 1.00 lemon acid 0.6 food salt 1,2 boiled water from boiling scallop milk with a solids content of 10% 43.0

The resulting mayonnaise does not differ from the mayonnaise in Example 1, but has a slightly more fluid consistency.

Example 3. The inventive mayonnaise is prepared according to example 1, while a decoction of scallop milk is obtained by boiling for 3 minutes a three-fold portion of scallop in one volume of water with an initial hydraulic unit of 1: 1. The resulting mayonnaise does not differ from the mayonnaise in example 2.

Example 4. The inventive mayonnaise is prepared analogously to example 1, while the components are taken in the following content, wt.%:

refined deodorized corn oil fifty low fat soy flour 5 granulated sugar 1,5 mustard powder 0.75 lemon acid 0.5 food salt 1,0 crushed scallop boiled milk 3,5 boiled water from boiling scallop milk with a solids content of 15% 37.75

Scallop milk is boiled at a water: milk ratio of 1: 1. Then they are cooled, crushed and introduced into mayonnaise at the stage of preparation of mayonnaise paste or before the introduction of acetic-saline solution.

The resulting mayonnaise according to organoleptic indicators does not differ from the mayonnaise in example 1.

Claims (2)

1. Mayonnaise containing refined deodorized vegetable oil, soy protein product, boiled water from cooking hydrobionts, pH regulator, a sweet taste source and edible salt, characterized in that as a soy protein product contains skimmed soy flour, as a boiled water of hydrobionts - boiled water from boiling scallop milk, as a pH regulator - food citric acid, as a source of sweet taste - sugar and additionally contains mustard powder with the following content consumption of components, wt.%: Refined deodorized vegetable oil 47-50 Low Fat Soya Meal 5-7 Granulated sugar 1.2-1.5 Mustard powder 0.75-1.00 Lemon acid 0.5-0.6 Edible salt 1.0-1.2 Boiled water from boiling scallop milk Rest 2. Mayonnaise according to claim 1, characterized in that it further includes crushed boiled scallop milk in an amount of 3-4 wt.%.