RU2354142C2 - Composition for obtaining sauce like mayonnaise - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: composition consists of refined deodorised vegetable oil, sugar, culinary salt, ground mustard, 9 % acetic acid, stabiliser fertiliser, vegetable additive, which is produced by cutting pickled olives into pieces of 0.1-0.7 cm, held at the temperature minus 5 - minus 25°C for 5-10 hours with further defrostation. Components are used in mentioned quantity.

EFFECT: possibility of increasing sedimentative structural stability of final product, which allows even distribution of pickled olives pieces with no sedimentation and increasing amount of used in the formula stabiliser fertiliser; the final product is of cream colour with a tint of spring greens, with delicate, balanced flavour, with no acidity typical for citric acid, with low pH of product, which allows long storage time and no stratification.

6 cl, 2 tbl

Description

The invention relates to the food industry, in particular to catering and the oil and fat industry, and can be used for the industrial production of mayonnaise and catering.

The disadvantage of this mayonnaise is its insufficient enrichment with vegetable fibers and ballast substances.

Known low-calorie mayonnaise containing refined deodorized vegetable oil, skimmed milk powder, emulsifier, stabilizer, sugar, table salt, mustard powder, acetic acid (80%), citric acid, sodium bicarbonate and water (Fat Processing Technology / N.C. . Harutyunyan, E.P. Kornen, L.I. Yanova, etc. Under the editorship of Professor N.S. Harutyunyan. - 3rd ed. -M: Pishchepromizdat, 1999. - 452 p.).

The disadvantages of such mayonnaise are the low viscosity of the product, the low stability of the emulsion during storage.

Mayonnaise is also known, in which pulp from the extra virgin olive oil obtained by cold pressing or pieces of unprocessed olives is added as an additive from plant materials (US 6942890, September 13, 2005).

The disadvantages of the method include a sharp plant smell and taste characteristic of fresh olives, and poor sedimentation stability of mayonnaise with the addition of fresh olives added to it, as a result of which they quickly settle in the finished product.

The closest analogue to the invention is mayonnaise containing vegetable oil, soy milk, mustard powder, baking soda, acetic acid, sugar, salt, stabilizer - a complex compound of guar gum and xanthan gum, beta-carotene, dried mushrooms in an amount of 0.1- 0.3 wt.%, Ground black pepper in an amount of 0.01-0.03 wt.% Or dry dill in the amount of 0.08-0.1 wt.%, And the particle size of the plant ingredients should be at least 5 microns . (RF 2213490, 10/10/2003).

The disadvantage of this mayonnaise is the small particle size of the additives from the plant component, which, when it is increased, will lead to a loss of sedimentation stability of the system.

The objective of the invention is to expand the assortment of sauce, such as mayonnaise, enriched with pieces of plant components, resistant to their subsidence without increasing the number of structure-forming agents.

The technical result of the claimed composition is to increase the sedimentation stability of the structure of the finished product, which provides the possibility of uniform distribution of pieces of pickled olives in it without sedimentation and an increase in the amount of structure-forming agent used in the recipe, as well as giving the finished product a cream color with a hint of spring greenery, a harmonious rounded taste without signs of acidity while maintaining a low pH of the product, allowing for a long shelf life without ra layering.

The claimed technical result is achieved in that the composition for making a sauce, such as mayonnaise, includes refined vegetable oil, sugar, table salt, mustard powder, acetic acid, in terms of 9%, structure-forming, herbal supplement, which is pieces of chopped pickled olives the size of 0.1-0.7 cm, aged at a temperature of minus 5 - minus 25 ° C for 5-10 hours, followed by their thawing, with the following components in wt.%:

Refined vegetable oil 25-80 Sugar 0.5-3 Acetic acid, calculated on 9% 0.5-3 Common salt 0.5-2 Mustard powder 0.1-0.2 Structure former 0,1-10 Herbal supplement 0.3-15 Water rest

Sunflower, corn, olive, linseed, rapeseed, nut, cedar, poppy, soybean or their mixture in any ratio, depending on the preferences of the consumer, can be used as vegetable refined oil.

As a structuring agent, egg products and / or stabilization systems are used.

As egg products, fresh chicken eggs or egg powder from chicken eggs or egg yolk, chicken egg melange are used.

As stabilization systems, stabilization systems based on egg protein and / or on the basis of vegetable protein and / or milk protein are used, mainly, "Stabimulse MRH 100" or "Stabimulse MRH 200", "Stabimulse MRH 4S", Hydromulse MK-2 and etc. The choice of stabilizer depends on the fat content in the finished mayonnaise.

A sauce, such as mayonnaise, is prepared as follows.

In the mixer, equipped with a mixer, a homogenizer and providing heating and cooling of the product, make a prescription amount of water with a temperature of 20-30 ° C, then table salt, sugar, mustard powder, structure-forming agent.

As a structuring agent, egg products and / or stabilization systems are used.

As egg products, fresh chicken eggs, egg powder from chicken eggs or egg yolk or melange from chicken eggs are used.

As stabilization systems, stabilization systems based on egg protein and / or based on vegetable and / or milk protein are used.

For example, "Stabilization MRH 100" or "Stabilization MRH 200", "Stabilization MRH 4S", Hydromuls MK-2, etc. The choice of stabilizer depends on the fat content in the finished mayonnaise.

The mixture is thoroughly mixed and vegetable oil is added until a homogeneous emulsion is formed. After that, acetic acid is added and homogenized for another 5 minutes.

Pickled olives are cut into pieces 0.1-0.7 cm in size, kept at a temperature of minus 5 - minus 25 ° C for 5-10 hours, after which they are thawed.

Defrosting is carried out at room temperature or in a microwave oven using the defrosting mode. Thawed slices of olives are added to the product before packaging, mixing thoroughly.

The finished product is cream-colored with a hint of spring greens has a thick creamy consistency. Pieces of olives are evenly distributed throughout the finished product without settling. The product has a harmoniously rounded taste without signs of acidity, while maintaining a low pH of the product, allowing for a long shelf life without delamination.

At the same time, the product contains perceptible pieces of pickled olives, which mask the acidic taste of the finished product while maintaining the low pH characteristic of traditional mayonnaise.

The consistency and taste of mayonnaise are stored after 14-16 days of storage at a temperature of 10-14 ° C.

The technical result obtained is determined both by the qualitative and quantitative ratio of the components used, as well as by the technological methods for preparing pickled olives before adding them to the sauce.

In the process of freezing slices of pickled olives and keeping them at the stated temperature for 5-10 hours, the bound water remaining in the olives after pickling is removed. Moreover, the claimed particle size of 0.1-0.7 cm allows this process to be carried out most fully. In the process of thawing, protopectin, which is a polyamorphic complex form of pectin substances and refers to structural polysaccharides, which, along with cellulose and hemicellulose, forms the basis of a plant cell, is prepared for interaction with the acidic environment of the sauce, which is provided by the amount of acetic acid introduced into it. As a result of this, under the influence of an acidic environment, a gradual hydrolysis of protopectin from plant material into the external environment occurs. As a result, each particle of plant material introduced into the sauce becomes surrounded by a colloidal structure, ensuring its suspension in suspension without the expected sedimentation. Thus, the vegetable filler is kept in suspension without the need for additional addition of a structurant in this case. The uniform distribution in the mass of the sauce of particles of pickled olives after their preliminary processing gives it a creamy color with a hint of spring greens. The organoleptic characteristics of the claimed mayonnaise sauce and the closest analogue are presented in table 1. Examples of specific preparation of the finished product are shown in table 2.

Organoleptic characteristics of the claimed sauce such as mayonnaise and the closest analogue.

Table 1 No. Name of indicator Control sample mayonnaise sauce Mayonnaise Sauce of the Invention one Appearance Homogeneous creamy product. Without inclusions and single air bubbles. Homogeneous dense creamy product. Without single air bubbles. With interspersed pieces of olives, evenly distributed throughout the volume of the product. 2 Smell The smell of mustard and vinegar Fresh, with a touch of olive oil. 3 Color Light cream, homogeneous Cream, with a touch of spring greens. four Taste The taste is slightly sharp, balanced in terms of salt and sugar, acidic, determined by the introduction of lemon juice. No extraneous flavors. The taste is slightly pungent, balanced in salt and sugar, without acidity, determined by the introduction of organic acids. pH 4.7 4.2 Emulsion Resistance Not less than 98 98-100 Effective viscosity (Pa · s) 5.0-20.0 5.0-20.0;

Examples of specific preparation of sauce such as mayonnaise.

table 2 Components Recipe * According to example 1, wt.% According to example 2, wt.% According to example 3, wt.% According to example 4, wt.% According to example 5, wt.% According to example 6, wt.% Refined sunflower oil 65.0 40,0 Refined soybean oil and refined sunflower oil in a mass ratio of 1: 1 25.0 60.0 Refined corn oil and refined olive oil with the addition of peanut butter in a mass ratio of 10: 3: 1 35.0 80.0 Herbal supplement consisting of pieces of pickled olives pre-processed as described 3.0 15.0 8.0 10.0 2.5 1,0 Fresh Chicken Eggs 3.0 0.5 1,0 4.0 Chicken Egg Melange 3.0 Chicken Egg Powder 3.0 Stabilization MRH 200 2.6 2.7 2.0 Stabilization MRH 100 1,5 1.9 Common salt 0.5 2.0 1.8 1,5 0.5 1,0 Sugar 1,5 3.0 2.5 2.0 1,0 0.5 Acetic acid, in terms of 9% 3.0 2.0 1,5 3.0 0.5 1,1 Mustard powder 0.2 0.1 0.15 0.2 0.1 0.1 Water the rest is up to 100 wt.%

Claims (6)

1. Composition for making mayonnaise-type sauce, including refined vegetable oil, sugar, table salt, mustard powder, acetic acid in terms of 9%, a structurant, a herbal supplement, which is pieces of crushed pickled olives 0.1-0, 7 cm, aged at a temperature of minus 5 - minus 25 ° C for 5-10 hours, followed by their thawing, with the following components in wt.%:
Refined vegetable oil 25-80 Sugar 0.5-3 Acetic acid, calculated on 9% 0.5-3 Common salt 0.5-2 Mustard powder 0.1 -0.2 Structure former 0,1-10 Herbal supplement 0.3-15 Water Rest 2. The composition according to claim 1, characterized in that as a vegetable refined oil use sunflower oil, corn, olive, linseed, rapeseed, walnut, cedar, poppy seed or a mixture thereof in any ratio. 3. The composition according to claim 1, characterized in that as a structure former use egg products and / or stabilization systems. 4. The composition according to claim 3, characterized in that the eggs used are mainly fresh chicken eggs or egg powder from chicken eggs, or egg yolk, or melange from chicken eggs, or a mixture thereof. 5. The composition according to claim 3, characterized in that as stabilization systems use stabilization systems based on egg protein and / or based on vegetable protein and / or milk protein, mainly "Stabimulse MRH 100", "Stabimulse MRH 200", " Stabilization MRH 4S ", Hydromuls MK-2. 6. The composition according to claim 1, characterized in that the defrosting is carried out at room temperature or in a microwave oven using the defrosting mode.