RU2375919C1 - Emulsion sauce production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes emulsifying of previously prepared brown seaweed with mixture of vegetable oil, taste additive and protein soya product mixed with water, warming up and homogenisation of obtained mixture. Pinnatifid udaria is used as brown seaweed or/and ribbed kustaria which are subjected to homogenisation and boiled in acidified water. Pinnatifid udaria or/and ribbed kustaria are taken in quantity 10-15 wt % of initial raw materials content. Previously dispersed soya flour in quantity 5-7 wt % of initial raw materials content is used as protein soya product. Salt, sugar and mustard powder are used as taste additive.

EFFECT: obtained emulsion sauce has high stability and prolonged storage time.

1 tbl, 3 ex

Description

The invention relates to the food industry, namely the production of mayonnaise, fillings, pastes, creams.

A known method of obtaining a food emulsion [and.with. USSR No. 1741741, publ. 06/23/92,], including the homogenization of a mixture of vegetable oil, acetic acid and marine products, which are taken as chitosan and agar in an amount of 0.1-1.3% and 0.4-0.6% by weight of the emulsion, respectively . The disadvantage of this method is the increased oil content in the emulsion - 50%, which determines its excess calorie content, as well as the use of scarce, expensive components: chitosan and agar.

A known method of producing mayonnaise [US Pat. RF №1479054, publ. 05/15/94,], including emulsification at 95-97 ° C of a mixture consisting of vegetable oil, fish broth, with a solids content of at least 3.4%, crushed sea kale, salt, sugar, acetic acid solution and other additives and seasoning. The disadvantage of this method is the high (up to 50%) vegetable oil content in the product, as well as the complexity of the technology associated with the preparation of fish broth with a solids content of at least 3.4 wt.%.

Closest to the claimed is a method of obtaining a food emulsion with high biological value [US Pat. RF №2163770, publ. November 1, 1999], including the emulsification of chopped brown seaweed, which is used as seaweed, taken in an amount of 7.5-12.5%, with protein soy isolate previously dissolved in water, taken in an amount of at least 1 , 5%, adding to the resulting mixture of vegetable oil, acid (acetic, malic, citric), flavoring and aromatic additives, followed by heating and homogenization.

The disadvantage of this method is the insufficiently high functional properties of the product obtained with its help, as well as its insufficiently high stability and short shelf life.

The objective of the invention is to provide a method that improves the functional properties of the resulting product, improves its stability and increases the shelf life.

The technical result of the claimed invention is to obtain an emulsion product with high functional properties, with high stability and a long shelf life, which can be recommended for dietary and preventive nutrition.

The specified technical result is achieved by the method of production of emulsion sauce, including emulsification of pre-prepared brown seaweed with a mixture of vegetable oil, flavoring and protein mixed soybean product with water, heating and homogenizing the resulting mixture, in which, unlike the known method, as a brown sea algae use undaria peristadis and / or ribbed costaria, which are homogenized and then boiled in acidified water, while undaria periston carved and / or costaria ribbed is taken in an amount of 10-15 wt.% from the composition of the feedstock, as a protein soy product, pre-dispersed defatted soy flour in water in an amount of 5-7 wt.% from the composition of the feedstock is used, and as a flavoring additives use salt, sugar and mustard powder.

The composition of the emulsion sauce, wt.%:

low fat soy flour 5.0-7.0 undaria peristadoscopic and / or costaria ribbed 10.0-15.0 vegetable oil 30.0-40.0 sugar 1.2-1.5 salt 0.8-1.0 mustard powder 0.8-1.0 seaweed broth rest.

The method is as follows.

Fresh algae (undaria pinnatisus and / or ribbed costaria) take thalli, washed them in fresh water. If there are growths on the surface of thalli (spirorbis), thalli are cleaned with brushes. The purified algae is crushed and homogenized. Then, homogenized algae are cooked in acidified water, mainly in a 1.5% solution of acetic or citric acid, with a liquid to algae ratio of 1: 1 for 30-50 minutes at a temperature of 85-90 ° C. Separate the mass of algae from the broth.

Fat-free soy flour is dispersed in water, which has been thermostated at a temperature of 80 ° C for 20-30 minutes.

Into the mass of algae obtained as a result of cooking, with the addition of the required amount of broth according to the recipe, soy flour dispersed in water, sugar, salt, prepared mustard powder are introduced. Then, at a temperature of 65-70 ° C, vegetable oil is introduced in small portions and the resulting mixture is homogenized until a homogeneous emulsion is formed.

Undaria pinnatifacidae (Undaria pinnatifida) and ribbed costaria (Costaria costata) [TU 9254-150-02067936-2006 “Seaweed (Kostariya ribbed and Undaria pinnatifacidae)] are kelp algae with a high content of alginic acid and highly effective thickeners and highly effective thickeners when used as part of an emulsion product. The algae introduced into the emulsion product in the claimed amount ensure its effective thickening and at the same time do not introduce an undesirable taste inherent in this product.

The combined use of algae (acting due to the high content of alginic acid as a thickener) and fat-free soy flour (acting as an emulsifier) ensures high stability of the emulsion product at a fairly low fat content.

In addition, alginates (salts of alginic acid) are good sorbents of radionuclides, salts of heavy metals, fatty acids, cholesterol. Alginates are able to stimulate regeneration processes, enhance tissue epithelization.

Along with alginic acid, undarium peristadic notch and costaria ribbed contain a significant amount of biologically active substances, in particular, they contain laminaran and fucoidan.

Lamarana - polysaccharides that belong to 1,3; 1,6-b-D-glucans, have a significant effect on the immune system and increase the resistance of the human body to many diseases.

Fucoidan is a sulfate polysaccharide with a very complex structure. Its main components are primary sugar, which is called fucose, as well as xylose, mannose, galactose and glucose. In fucoidans, anticoagulant, antitumor, antiviral (including HIV infection), antilipemic, immunomodulating activities, etc. were found.

The proposed method provides the processing of algae, which allows you to save biologically active substances in the resulting product. In addition, the use of an acidified decoction of algae as the aqueous phase in the preparation of the emulsion sauce makes it possible to enrich the sauce with mineral and organic algae substances passing into the broth.

The table shows the physico-chemical (stability of the emulsion) and microbiological indicators for the proposed emulsion sauce and food emulsion product of the prototype in freshly prepared form, as well as on the twentieth, fortieth and fiftieth day of their storage at a temperature of 4-5 ° C (household refrigerator).

The resistance of the proposed emulsion sauce, expressed in% by volume of the emulsion not destroyed after centrifugation, on the 40th day of storage is 98%, the resistance of the food emulsion according to the prototype is 95%, while the norm for low-calorie emulsion products (with a fat mass fraction of up to 40%) is 97%.

As can be seen from the table, on the 40th day of storage, the microbiological indicators (content of mold and yeast) of the proposed emulsion sauce correspond to the norm defined by SanPiN 2.3.2.1078-01 "Hygienic requirements for safety and nutritional value of food products" (50 CFU / g and 500 CFU / g, respectively), while for the prototype these indicators are outside the normal range. Thus, in accordance with microbiological indicators, the shelf life of the proposed emulsion sauce is 40 days, while for a food emulsion according to the prototype, it is 20 days.

So, the durability and shelf life of the proposed emulsion sauce is two times higher than these indicators for a food emulsion according to the prototype.

Examples of specific implementation of the method

Algae are homogenized using a homogenizer, providing 3000 rpm, then boiled with water, acidified with acetic or citric acid (acid concentration 1.5%), with a liquid to algae ratio of 1: 1. The mass of algae is separated from the broth, mixed with the rest of the ingredients (except vegetable oil), adding the required amount of the remaining broth according to the recipe. Fat-free soy flour, which has been thermostated at a temperature of 80 ° C for 20-30 minutes, is previously dispersed in water. As a flavoring and aromatic additives using a mixture of salt, sugar and mustard. Vegetable oil is introduced in small portions during the homogenization of the product at a temperature of 65-70 ° C.

Homogenized algae subjected to heat treatment lose their individuality, providing the same organoleptic properties to the products obtained in all examples of the method.

Example 1

The composition of the emulsion sauce, wt.%:

low fat soy flour 7.0 undaria peristadare 10.0 vegetable oil 30,0 sugar 1,5 salt 1,0 mustard powder 1,0 broth seaweed undaria peristadoreznaya 49.5

The technological process is carried out as described above with the following differences.

Homogenized algae is boiled for 30 minutes at a temperature of 85 ° C in a 1.5% solution of acetic acid. Homogenization of the mixture to obtain emulsion sauce is carried out at a temperature of 70 ° C.

The resulting emulsion sauce is a homogeneous creamy product of a grayish-cream color with interspersed particles of mustard and soy flour. The taste of the sauce is delicate, slightly spicy. There is a slight odor of algae that does not distort the smell characteristic of this product. The stability of the emulsion on the fortieth day of storage is 98%, while microbiological indicators are within normal limits.

Example 2

The composition of the emulsion sauce, wt.%:

low fat soy flour 5,0 costaria ribbed 15.0 vegetable oil 40,0 sugar 1,2 salt 0.8 mustard powder 0.8 decoction of algae costaria ribbed 37,2

The technological process is carried out as described above with the following differences.

Homogenized algae is boiled for 50 minutes at a temperature of 90 ° C in a 1.5% solution of acetic acid. Homogenization of the mixture to obtain emulsion sauce is carried out at a temperature of 65 ° C.

Organoleptic properties of the resulting emulsion sauce, the stability of the emulsion and microbiological indicators, as in example 1.

Example 3

The composition of the emulsion sauce, wt.%:

low fat soy flour 5,0 a mixture of costaria ribbed and undaria peristadis 15.0 vegetable oil 40,0 sugar 1,5 salt 1,0 mustard powder 0.8 decoction of algae costaria ribbed and undaria peristadare 36.7

The technological process is carried out as described above with the following differences.

Undaria is peristomadrenal and costaria ribbed and taken in approximately equal parts.

Homogenized algae is boiled for 50 minutes at a temperature of 90 ° C in a 1.5% solution of citric acid. Homogenization of the mixture to obtain emulsion sauce is carried out at a temperature of 70 ° C.

Organoleptic properties of the resulting emulsion sauce, the stability of the emulsion and microbiological indicators, as in example 1.

Indicator Prototype The proposed emulsion sauce Test period Test period Freshly cooked 20 days 40 days 50 days Freshly cooked 20 days 40 days 50 days physical and chemical indicators Stability% one hundred 98 95 90 one hundred 99 98 97 microbiological indicators BPSP (coliforms) in 0.1 g - - - - - - - - Pathogenic microorganisms, including salmonella in 25 g - - - - - - - - Mold, CFU / g, not more than 10 thirty 60 one hundred - - 10 40 Yeast, CFU / g no more one hundred 200 600 1000 fifty one hundred 300 550

Claims (1)

A method for the production of emulsion sauce, including emulsification of pre-prepared brown seaweed with a mixture of vegetable oil, flavoring and protein mixed soya product mixed with water, heating and homogenizing the resulting mixture, characterized in that ribbed undaria and / or costaria ribbed are used as sea brown seaweed , which are homogenized and then boiled in acidified water, while undaria peristonadres and / or costaria ribbed are taken in an amount of 10-15 wt.% from the composition and the feedstock, as a protein soybean product, pre-dispersed in water defatted soybean flour in the amount of 5-7 wt.% of the composition of the feedstock is used, and salt, sugar and mustard powder are used as a flavoring additive.