RU2371010C1 - Mayonnaise - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mayonnaise contains following components in wt %: vegetable refined flavoured oil 66.7; milk whey protein concentrate 0.01-0.20; fermented egg yolk 0.12-0.18; mustard powder 0.25-0.90; stabiliser in form of mixture of 1/3 of xanthan gum and 2/3 of guar gum 1.00-1.40; sand sugar 1.50-3.50; table salt 0.9-1.30; 70% acetic acid 0.30-0.60; the rest is water. Mayonnaise can also contain "Gorchica" flavouring agent in quantity not more than 0.1 wt % and natrium bicarbonate in quantity not more than 0.05 wt %.

EFFECT: invention allows to expand range of food products in form of mayonnaises and increase product stability while keeping and reduce content of cholesterol.

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Description

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

Mayonnaise is an emulsion. Emulsions are a special type of dispersed systems, the dispersed phase and dispersion medium of which are mutually insoluble liquids (vegetable oil and water). This circumstance determines the specific property of emulsions to form systems with spherical particles of a dispersed phase in a wide range of concentrations (from 0.001 to 90%). An obligatory component of emulsions, in addition to two immiscible liquids, is an emulsifier - a surfactant of both synthetic and natural origin, which ensures uniform and stable phase distribution in the system.

Traditional food emulsifiers are plant or animal phospholipids. The source of phospholipids of animal origin are egg products. Egg lipids are represented by triglycerides with essential polyunsaturated fatty acids contained in the yolk (60%), 40% of lipids are phospholipids, which are 70% represented by lecithins, 3% lysolecithins and 27% other phospholipids. The ratio of polyunsaturated fatty acids to saturated fatty acids is in the range of 0.55. Polyunsaturated fatty acids are mainly represented by docosahexaenoic acid and eicosapentaenoic acid, the fatty acid composition largely depending on the feed received by the hens. A high level of cholesterol in eggs (385 mg / 100 g of eggs) is to some extent a limiting factor for the human body to consume eggs in unlimited quantities. It is known that lysoform phospholipids are the most effective emulsifiers. During fermentation in egg products, the number of phospholipid lysoforms increases to 63%.

Classical 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, pp. 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 disadvantages of this mayonnaise is its low calorie content, as well as low storage stability.

A well-known mayonnaise-type sauce containing vegetable oil, egg powder, skimmed milk powder, whey protein concentrate, powdered mustard, granulated sugar, salt, baking soda, acetic or citric acid, flavorings and fillers and water (see SU 1243687 A1 , 07/15/1986).

The disadvantage of the analogue is the insufficiently satisfactory rheological indices of mayonnaise and its storage stability, as well as the achievement of certain rheological indices, the obligatory joint introduction of skimmed milk powder and whey protein concentrates is required. When using egg yolk, problems arise associated with insufficient temperature and mechanical stability of the product. This led to the fact that with an increase in the process temperature or an increase in pressure in the homogenizer, the egg yolk begins to sharply lose its emulsifying properties, which leads to disruption in the formation of the emulsion.

The closest analogue is an oil-in-water emulsion, which in its rheological and sensory characteristics resembles mayonnaise containing edible oil, fermented egg yolk, casein, acetic acid, mustard, salt and water (see RU 2290836 C2, 01.10. 2007).

The disadvantage of the closest analogue is the production of mayonnaise is not stable enough during storage, with a specific egg flavor and high cholesterol, due to the presence of a large amount of fermented egg yolk.

The objective of the invention is to expand the range of food products in the form of mayonnaise and increase the durability of the product during storage, as well as reducing the content of cholesterol in the product.

This problem is solved in that mayonnaise containing edible oil, fermented egg yolk, a protein component, acetic acid, mustard, salt and water, according to the invention, contains refined deodorized vegetable oil as a edible oil, and whey protein concentrate as a protein component , as mustard - mustard powder, as acetic acid - 70% acetic acid, and additionally contains granulated sugar and a stabilizer in the form of a mixture of 1/3 part of xanthan gum and 2/3 parts guar gum, in the following ratio of components, wt.%:

Vegetable oil refined deodorized 66.7 Milk Protein Concentrate serum 0.01-0.20 Fermented Egg Yolk 0.12-0.18 Mustard powder 0.25-0.90 Stabilizer 1.00-1.40 Granulated sugar 1,50-3,50 Common salt 0.9-1.30 70% acetic acid 0.30-0.60 Water rest.

In addition, mayonnaise additionally contains mustard flavoring in an amount of not more than 0.1 wt.%.

Also, the mayonnaise additionally contains sodium bicarbonate in an amount of not more than 0.05 wt.%.

The technical result of the invention is to obtain a product that retains the traditional taste and smell of Provence mayonnaise, allows you to get a stable emulsion in high temperature conditions, with a given viscosity, rheology and the possibility of a long shelf life, as well as lowering cholesterol in the claimed product.

The main distinguishing features of fermented egg yolk are the ability to form “strong membranes” that surround and protect dispersed oil droplets on the emulsion phase interface. The creation of such membranes allows the emulsion to be in a stable state even at high temperatures (above 100 ° C), when the molecules of the forming substances exist in a high-energy state.

This makes it possible to conduct the production process in a wide temperature range, without fear of disruption in the formation of the emulsion. In addition, the use of fermented egg yolk allows sterilization of the finished mayonnaise at high temperatures in order to obtain a super long storage product.

When fermented egg yolk is introduced into mayonnaise in an amount of 0.12-0.18%, its viscosity is in the range of 5423-5583 cP and can withstand vibration for 6 hours, i.e. the product contains a sufficient amount of emulsifying and stabilizing substances. A decrease in the amount of input of the fermented egg yolk less than 0.12% leads to a sharp decrease in viscosity to 4195 cP and loss of stability of the structure. An increase in the amount of input of fermented egg yolk more than 0.18% leads to an increase in cholesterol content in mayonnaise, as well as an unbalanced taste, in which egg taste and aroma prevail in the product gamut. That is, the input of the fermented egg yolk is limited to 0.12-0.18%. Fermented egg yolk as a food supplement has not only emulsifying, but also stabilizing properties, and also acts as a viscosity regulator. The amount of cholesterol is reduced by 30-50 times and is 4.2-7.7 mg / 100 g of mayonnaise.

Xanthan gum is an extracellular polysaccharide, a product of a special type of fermentation. Microorganisms of the Xanthomonas campetris species, as a result of a complex enzymatic process, secrete this type of gum on the outer surface of the cell wall, and the gum enters the environment.

According to the chemical structure, guar gum is a nonionic polysaccharide of plant origin. The molecular structure is a direct chain formed by galactose and mannose, therefore, guar gum is galactomannan.

When 1/3 part of xanthan gum and 2/3 parts of guar gum are mixed, a solution is more viscous than when using these thickeners separately, that is, a synergistic effect is manifested.

The resulting mixture exhibits the following properties:

- high viscosity at low concentration and shear rate;

- resistance to the influence of enzymes, salts, acids, bases;

- resistance to changes in ionic strength, temperature;

- constant high viscosity in a wide pH range from 2 to 12;

- high pseudo-plasticity (with an increase in shear, the viscosity decreases sharply, after removing the force, the initial viscosity is restored almost instantly);

- high modulus of elasticity.

The interaction of a fermented egg yolk with a stabilizer, such as a mixture of guar and xanthan gum, also occurs along the path of synergism. This is due to the fact that these components create spatial lattices in solutions with the presence of polar groups with which the yolk lysophospholipids bind, which makes the emulsion more durable. This effect can significantly reduce the dosage of the stabilizer when using fermented egg yolk.

Whey protein concentrate contains more essential amino acids than casein, the main protein of whole milk, and in its composition they are closer to the composition of human milk compared to whole milk.

The method of preparation of mayonnaise is as follows.

Preparation of dry ingredients. The raw materials used for the production of mayonnaise - fermented egg yolk, table salt, granulated sugar, mustard powder, whey protein concentrate, are subjected to input control. Dry ingredients are sieved to remove impurities.

Dosing of components. Bulk ingredients are dosed in a gravimetric way, liquid ones are refined deodorized vegetable oil, 70% acetic acid and water are dosed in a gravimetric or bulk way.

Cooking mayonnaise paste. Mayonnaise paste is prepared in a long pasteurization bath (VDP). In the long pasteurization bath, equipped with a mixing device and a water jacket heater, a prescription amount of water with a temperature of 25-40 ° C is fed, then granulated sugar, table salt, mustard powder, whey protein concentrate, fermented egg yolk. Then the mixture of ingredients (mayonnaise paste) is pumped to the mixer.

Preparation of a coarse emulsion of mayonnaise. In a mixer equipped with a mixing device and a jacket, the mayonnaise paste is cooled and the temperature is maintained within the range of 40-45 ° С, and then a prescription amount of refined deodorized vegetable oil with a temperature of 20-25 ° С is fed through an oil meter. The first 5 minutes of refined deodorized vegetable oil are served slowly - 12-15 l / min, then more quickly - 20-25 l / min. The supply of 70% acetic acid can be started simultaneously with the introduction of the last portions of refined deodorized vegetable oil. After supplying 70% acetic acid, stirring is continued for 7-10 minutes. The “coarse” emulsion obtained in the mixer should be uniform in appearance and sufficiently strong. In a visual assessment, such an emulsion should not be delaminated in the selected sample with gentle stirring for 10 minutes.

Obtaining finely dispersed emulsion of mayonnaise. The resulting “coarse” emulsion is pumped through a filter to the Bagri colloid mill (see Baklanov K.V. et al. Mayonnaise production on the Malysh line. Specialized Newsletter Oils and Fats, No. 8, August, through a filter) 2002, p. 1-2). In the homogenizing device, the process of obtaining the finished mayonnaise occurs by forcing the product between the apparatus body and the rotor. The finished mayonnaise is sent to the receiver of the finished product, and then through a special cooler, where the product temperature is brought to 10 ° C, sent for packaging.

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

The above ingredients are taken in the following amounts (wt.%): Refined deodorized vegetable oil - 66.7, whey protein concentrate - 0.20, fermented egg yolk - 0.18, mustard powder - 0.25, stabilizer (mixture 1 / 3 parts of xanthan gum and 2/3 parts of guar gum) - 1.40, granulated sugar - 3.50, common salt - 1.30, 70% acetic acid - 0.30, water - the rest.

Example 2

The above ingredients are taken in the following amounts (wt.%): Refined deodorized vegetable oil - 66.7, whey protein concentrate - 0.01, fermented egg yolk - 0.12, mustard powder - 0.50, stabilizer (mixture 1 / 3 parts of xanthan gum and 2/3 parts of guar gum) - 1.00, granulated sugar - 1.50, table salt - 0.9, 70% acetic acid - 0.60, mustard flavor - 0, 05, water - the rest.

Example 3

The above ingredients are taken in the following amounts (wt.%): Refined deodorized vegetable oil - 66.7, whey protein concentrate - 0.10, fermented egg yolk - 0.15, mustard powder - 0.90, stabilizer (mixture 1 / 3 parts of xanthan gum and 2/3 parts of guar gum) - 1.20, granulated sugar - 2.50, common salt - 1.10, 70% acetic acid - 0.50, sodium bicarbonate - 0.04, water is the rest.

Example 4

The above ingredients are taken in the following amounts (wt.%): Refined deodorized vegetable oil - 66.7, whey protein concentrate - 0.05, fermented egg yolk - 0.13, mustard powder - 0.35, stabilizer (mixture 1 / 3 parts of xanthan gum and 2/3 parts of guar gum) - 1.10, granulated sugar - 3.00, table salt - 1.00, 70% acetic acid - 0.35, mustard flavor - 0, 02, sodium bicarbonate - 0.03, water - the rest.

Thus, the claimed invention allows to expand the assortment of mayonnaise, to increase their quality, both in terms of organoleptic characteristics and in physicochemical properties, as well as to increase the shelf life of mayonnaise.

Claims (3)

1. Mayonnaise containing edible oil, fermented egg yolk, protein component, acetic acid, mustard, table salt and water as starting components, characterized in that it contains refined deodorized vegetable oil as a edible oil, and protein concentrate as a protein component whey, as mustard - mustard powder, as acetic acid - 70% acetic acid, and additionally contains granulated sugar and a stabilizer in the form of a mixture of 1/3 of xanthan gum and 2/3 astey guar gum, in the following ratio, wt.%:
Refined vegetable oil deodorized 66.7 Milk Protein Concentrate serum 0.01-0.20 Egg yolk fermented 0.12-0.18 Mustard powder 0.25-0.90 Stabilizer 1.00-1.40 Granulated sugar 1,50-3,50 Common salt 0.9-1.30 70% acetic acid 0.30-0.60 Water Rest 2. Mayonnaise according to claim 1, characterized in that it further comprises a mustard flavor in an amount of not more than 0.1 wt.%. 3. Mayonnaise according to claim 1 or 2, characterized in that it additionally contains sodium bicarbonate in an amount of not more than 0.05 wt.%.