RU2362327C1 - Moderately calorific mayonnaise - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: mayonnaise consists of the following initial ingredients: mixture of refined deodorised vegetable or corn oil and unrefined linen oil enriched with selenium, fat-free soy flour, sugar sand, edible salt, mustard powder, citric acid, boiled waters from boiling gizzard skin and/or cucumaria umbles and tocopherol. Components are used in specified quantity.

EFFECT: mayonnaise has balanced fatty acid content, lowered cholesterol content, high viscosity and extended storage life.

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Description

The invention relates to food, namely the oil and fat industry, and is intended to produce mayonnaise with high functional properties.

Currently, the problem of wholesome and healthy food is one of the most important problems facing humanity. In this regard, the urgent task of the modern food industry is the production of functional products that help reduce the risk of a disease and have a superior effect on human health and well-being in comparison with traditional food products.

Famous mayonnaise described in the patent of the Russian Federation No. 1729006, publ. 09/20/95, which includes vegetable oil, juice obtained by cooking not skinned 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 the juice of non-skinned squid, 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 as a source of sweet taste, condensed milk whey (with acidity 200-400 ° T) 11.8-12.2, salt 1.8-2.0, boiled water from cooking marine hydrobionts (crab or squid, or scallop) with a solids content of 3 to 10% 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 an insufficiently balanced fatty acid composition, a short shelf life due to the presence of a whey protein concentrate, insufficient viscosity due to the low content of vegetable oil, high content of egg powder, which is a source of cholesterol, as well as low functional properties.

The objective of the invention is to improve the balance of the fatty acid composition of mayonnaise, increase the viscosity and increase its shelf life, reduce its cholesterol and increase functional properties.

The problem is solved by mayonnaise containing vegetable oil, soy protein product, boiled water from cooking marine hydrobionts, pH regulator, a source of sweet taste, edible salt, which, unlike the known one, contains a refined deodorized mixture as vegetable oil sunflower or corn oil with selenium-enriched unrefined linseed oil in a ratio of 5.5-5.8: 1, as a soy protein product contains non-fat soy flour, in as boiled water of marine aquatic organisms - boiled water from cooking the muscular coat and / or guts of cucumaria, edible citric acid as a pH regulator, granulated sugar as a source of sweet taste, additionally contains tocopherols and mustard powder with the following components, wt. %:

a mixture of refined deodorized sunflower or corn oil enriched unrefined linseed oil with selenium 47-50 low fat soy flour 5-7 sugar 1.2-1.5 mustard powder 0.8-1.00 food citric acid 0.3-0.5 food salt 1.0-1.2 tocopherols 0.1-0.2 boiled water from cooking the muscular membrane and / or entrails of cucumaria rest

The use in the proposed mayonnaise as a fat phase of a mixture of refined deodorized sunflower or corn oil with unrefined linseed enriched with selenium in a ratio of 5.5-5.8: 1 at the same time ensures a balanced fatty acid composition and enrichment of the resulting product with selenium.

The composition of the used vegetable oil mixture contains a significant amount of unsaturated fatty acids: in sunflower oil: oleic acid - 34%, linoleic acid - 54%, linolenic acid - 0.5%; in corn oil: oleic acid - 24%, linoleic acid - 56%, linolenic acid - 0.6%; in linseed oil: oleic acid - 25%, linoleic acid - 16%, linolenic acid - 56%.

Thus, the content of mono- and polyunsaturated fatty acids in a mixture of vegetable oils introduced into mayonnaise is:

oleic acid (C _{18: 1} ) - 21.7-21.9%

linoleic acid (C _{18: 2} ) - 47.3-50.5%

linolenic acid (C _{18: 3} ) - 4.5-4.8%

The mixture of vegetable oils used provides a ratio of linoleic and linolenic acid of 10.5: 1, which is close to optimal (9-10: 1). The high content of unsaturated fatty acids gives the proposed mayonnaise pronounced hypocholesterolemic properties.

Selenium in the composition of linseed oil is present in organic form in the form of selenopyran in an amount of 0.0042 wt.%, Which corresponds to 10 μg of selenium in 1 g of oil. It was established that it is the organic compounds of selenium in the human body that are biologically active, while elemental selenium is practically inert. Thus, the content of bioavailable selenium in mayonnaise is 1.5 mg / g.

Selenium is one of the components of antioxidant enzymes and affects many enzymatic reactions. Selenium is involved in the regulation of the immune system and contributes to the production of antioxidants that protect body cells from damage. In the presence of selenium, the activity of antioxidant enzymes in the human body increases, as a result of which the aging process slows down, various diseases caused by free radicals are prevented, and the body's defenses increase.

The concentration of selenium in products, necessary to prevent selenium deficiency, depends on the content of vitamin E (tocopherols) in food, while tocopherols in the human body act together with selenium, increasing the body's ability to use selenium.

Tocopherols, which are natural antioxidants in mayonnaise, increase the oxidation resistance of the emulsion.

In addition, tocopherols have a regulatory effect on human metabolism and hormonal metabolism, they are necessary for the normal functioning of the endocrine glands. They stimulate the work of muscles, especially the heart, and prevent the development of muscle weakness and fatigue. Being one of the most powerful antioxidants, tocopherols prevent the accumulation of toxic peroxide and other harmful products in the body, prevent skin aging, and stimulate its renewal processes.

Thus, the presence of tocopherols (vitamin E) and selenium in the organic form of the proposed mayonnaise, which have a powerful antioxidant effect and protect the cellular structures of the body from the damaging effects of radiation, toxins of various nature, heavy metals, gives the mayonnaise the corresponding functional properties. Its use makes a certain contribution to the protection of the human body from premature aging and the risk of cancer.

Boiled water (decoction) of the muscular membrane and / or insides of cucumaria is obtained by boiling them for 40-150 minutes in boiling water or by boiling twice with an initial 1: 1 hydraulic module in one volume of water, followed by filtration and evaporation of the resulting broth to dry matter content 7-8%.

The decoction of the muscular membrane and / or viscera of the cucumaria contains (in terms of dry matter), wt.%: Protein - not less than 5.3, fat - not less than 0.2, ash - up to 1.8. The mineral component of the decoction (ash) includes sodium, potassium, calcium, magnesium, manganese, and in easily digestible form. In addition, almost all of the essential amino acids are present in the broth, with a high content of leucine, threonine and histidine, as well as vitamins B ₁ , B ₂ , B ₆ and PP.

The decoction of the muscular membrane and / or viscera of the cucumaria contains ginseng glycosides similar in structure and triterpene glycosides with a similar effect in an amount of at least 23 μg / g and hexosamines in an amount of at least 60 μg / g. These substances have immunomodulating properties that give the finished product an adaptogenic focus, and also exhibit antifungal and antitumor activity.

The presence of essential fatty acids related to omega-3 polyunsaturated fatty acids was experimentally found in the composition of lipids contained in decoctions of the muscular membrane and / or viscera of cucumaria.

eicosopentaenoic and docosahexaenoic in the amount of 5-8%. These acids are involved in the formation of the membranes of brain cells, the visual analyzer and the biological membranes of other organs and tissues.

The presence of triterpene glycosides, hexoxamines and omega-3 polyunsaturated fatty acids in mayonnaise gives him valuable functional properties.

Fat-free soya flour used as an emulsifier is made from peeled, genetically unmodified soybeans, from which oil is completely extracted. 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.

The presence in the composition of the proposed mayonnaise fat-free soy flour with pronounced antioxidant properties, protects the fat emulsion product from oxidation and increases the shelf life of the product.

It is preferable to use soy flour that has undergone processing that ensures the inactivation of the digestive enzyme inhibitors present in it, for example, thermostating at a temperature of 80 ° C for 20-30 minutes.

Food 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, which leads to an increase in their beneficial properties.

So, the simultaneous presence of vegetable protein (skimmed soy flour) and waste of cucumaria (decoction of its muscular membrane / or viscera) in the composition of the claimed mayonnaise provides a higher degree of stabilization and increases the viscosity of this emulsion product. It was experimentally established that the emulsifying properties of skimmed soybean flour are more pronounced in the presence of a decoction of the muscular membrane and / or insides of cucumaria. The result is improved stability and viscosity of the proposed mayonnaise. In addition, the viscosity of mayonnaise is directly affected by the increase in the content of vegetable oil in its composition in comparison with the well-known mayonnaise.

Used citric acid (food) as part of mayonnaise enhances the action of antioxidants present in low-fat soy flour, which helps to increase the shelf life of mayonnaise. It is also known that citric acid food enhances the effect of antioxidants present in sunflower 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 in edible, soy flour, tocopherols and the mentioned vegetable oils in the composition of mayonnaise provides higher protection of this product from oxidation during production and storage.

The inventive composition provides the ability to store the finished product in a domestic refrigerator at a temperature of + 4 ° C for 30 days without changing its organoleptic and physico-chemical parameters.

Thus, the technical result of the invention is to improve the balance of the fatty acid composition, increase the viscosity and increase the shelf life of the product, reduce the cholesterol content in it and give the product high functional properties. The present invention allows to expand the range of medium-calorie mayonnaise with functional properties.

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 cooking the muscular coat and / or entrails of cucumari), 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 mayonnaise emulsion and its homogenization.

Examples of specific embodiments of the invention

To prepare mayonnaise, non-fat soy flour, which has been thermostated at a temperature of 80 ° C for 20-30 minutes, is sieved, dispersed, then 1 part of the flour is mixed with 1 part of boiled water (decoction) of the muscular coat and / or entrails of cucumaria with a temperature of 40-50 ° C and incubated for swelling 25-30 minutes.

The broth is obtained by boiling the muscular coat or entrails of cucumaria for 40-150 minutes in boiling water or by boiling twice with an initial 1: 1 hydraulic module in one volume of water, followed by filtration and evaporation of the resulting broth to a solids content of 7-8%. When using a mixture of these decoctions, the corresponding decoctions are prepared separately, and then mixed.

Mustard powder is sieved, steamed, for which 2 parts of a decoction of the muscular membrane and / or entrails of cucumaria 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 the mentioned broth with a thickness of 4-6 cm 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.

Acid-salt solution is prepared as follows: in a container containing the amount of salt corresponding to the proposed formulation, food citric acid, granulated sugar are added according to the recipe and adjusted with water to an acid content of not more than 45%.

For the preparation of mayonnaise paste, prepared prepared, as described above, fat-free soy flour and mustard powder. Add to the desired amount a decoction of the muscular membrane and / or viscera of cucumaria. The mixture is thoroughly mixed and heated to 30-35 ° C for 25-30 minutes. The resulting mayonnaise paste is added with stirring in small portions the amount of the mixture of vegetable oils corresponding to the recipe at a temperature of 22-25 ° C. After the introduction of the entire dose of oil and obtaining a homogeneous emulsion, the prepared acid-salt solution is introduced, mixed for 10 minutes. Then, tocopherols (vitamin E) are introduced into the obtained homogeneous mixture in the form of an oil pharmaceutical preparation and the final homogenization of the resulting mixture is carried out using a homogenizer.

Example 1

Sea mayonnaise.

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

a mixture of refined deodorized sunflower and selenium-enriched unrefined flaxseed oils fifty low fat soy flour 5 granulated sugar 1,5 mustard powder 1,0 food citric acid 0.3 food salt 1,0 tocopherols 0.1 boiled water from cooking the muscular membrane cucumaria 41.1

when the ratio of sunflower and linseed oil is 5.5: 1 and mayonnaise is prepared in accordance with the technology described above.

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

Example 2

Mayonnaise is prepared analogously to example 1, while the components are taken in the following ratio, wt.%:

a mixture of refined deodorized corn unrefined enriched selenium oils linseed oil 47 low fat soy flour 7 granulated sugar 1,2 mustard powder 0.8 food citric acid 0.5 food salt 1,2 tocopherols 0.2 boiled water from cooking the insides of cucumaria 42.1

with a ratio of corn and linseed oil 5.8: 1.

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

Example 3

Mayonnaise is prepared analogously to example 1, while instead of decoction of the muscular membrane of cucumaria, a mixture of decoctions of its muscle membrane and viscera is used in a ratio of 1: 1.

The resulting mayonnaise does not differ from mayonnaise in example 1.

Claims (1)

Mayonnaise containing vegetable oil, soy protein product, boiled water from cooking marine hydrobionts, pH regulator, sweet taste source, edible salt, characterized in that it contains a mixture of refined deodorized sunflower or corn oil with 5.5-5.8: 1, unrefined linseed oil enriched with selenium, as a soy protein product contains fat-free soybean flour, as a boiled water of marine hydrobiont in - boiled water from the pulping muscular membrane and / or sea cucumber guts, as pH regulator - citric acid, as a source of sweetness - sugar, additionally comprising tocopherols and mustard powder with the following component ratio, wt.%:
a mixture of refined deodorized sunflower or corn oil unrefined enriched with selenium linseed oil 47-50 low fat soy flour 5-7 granulated sugar 1.2-1.5 mustard powder 0.8-1.00 lemon acid 0.3-0.5 food salt 1.0-1.2 tocopherols 0.1-0.2 boiled water from cooking muscular shell and / or entrails of cucumaria rest