RU2379974C2 - Mayonnaise - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: for initial ingredients mayonnaise contains the following ingredient in wt %: refined deodorised sunflower oil 20.0-64.0; sterilised goat's milk 1.0-5.0; egg yolk powder 0.5-1.5; granulated sugar 1.0-3.5; salt 1.3-1.5; starch 0.0-2.0; acetic acid 0.25-0.5; citric acid 0.1-0.3; stabilisers (guar gum and xanthum gum) 0.1-0.4; potassium sorbate 0.05; sodium benzoate 0.05; β-carotene 0.02 and the rest is water.

EFFECT: invention enables to obtain product with a taste having a tender milk flavour, with better organoleptic characteristics, with enhanced stability of the mayonnaise emulsion and stability in the course of storing.

2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the oil and fat industry of the food industry.

Mayonnaises are known, including vegetable oil, chicken egg, mustard, sugar, acetic acid and spices in their main composition (see RF patent No. 2234841, class A23L 1/24, publ. 2004.08.27, RF patent No. 2218821, class. A23L 1/24, publ. 2003.12.20 and others). The finished product has the consistency of thick cream-colored sour cream with a slightly sharp sour taste.

The disadvantage of such mayonnaises is low storage stability, high energy value, high cholesterol, which limits the consumption of this product by people who have excess weight problems, etc.

Recently, the oil and fat industry of the food industry has been working on the production of low-calorie and dietary types of mayonnaise. This problem can be solved by mayonnaise producers in various ways, for example, using rice bran flour as part of mayonnaise (see RF patent No. 2303371, class A23L 1/24, publ. 2007.07.27) or by adding squeezed fresh tomatoes (see RF patent No. 2237420, class A23L 1/24, publ. 2004.10.10) and others.

The disadvantage of such mayonnaise should be recognized as the presence of milk powder in its composition. Dairy products made from cow's milk are commonly used in the production of mayonnaise. However, a large number of people suffer from food allergies. Proteins of cow's milk in 70-80% of cases are one of the causes of food allergies. Therefore, it is relevant to search for new approaches to replacing products using cow's milk proteins in the diet of people with food allergies (PA) with other products that can eliminate the effects of PA and at the same time provide good nutrition. If dairy products based on cow's milk are excluded from mayonnaise recipes, the protein content will decrease significantly. According to FAO / WHO recommendations, 85-90 g of protein per day should be consumed, or 1.1-1.3 g per 1 kg of body weight (at least 1 g per 1 kg of body weight). This is a fairly large amount, therefore, to ensure good nutrition, to ensure the intake of the optimal amount of protein, manufacturers are faced with the task of enriching the produced food with proteins.

Another disadvantage of these mayonnaises is the presence in the composition of an excessive amount of acetic acid, which has a sharp taste and smell, which reduces the palatability of other introduced components.

The closest analogue to the invention is Provence mayonnaise, consisting of refined deodorized vegetable oil 65.4, egg powder 5.0, skimmed milk powder 1.3, granulated sugar 1.5, table salt 1.1, mustard powder 0, 75, drinking soda 0.05, acetic acid 2.0, water - the rest (A.P. Nechaev et al. “Mayonnaises”, GIORD, St. Petersburg, 2000, p. 63).

The aim of the invention is to obtain a product with high stability during storage, when changing temperature conditions, during transportation, with high nutritional value, which has a preventive and restorative effect.

The technical result that can be obtained by carrying out the invention is to obtain a product with improved organoleptic characteristics, in particular to increase the durability of the mayonnaise emulsion, to increase the stability of the product during storage and to obtain a product with a taste that has a delicate milky tint.

Mayonnaise emulsion is a physically unstable system, tending to delamination. To give it stability, emulsifiers are used - substances that can dissolve to a limited extent in both oil and water, linking these components to each other. The traditional emulsifier in mayonnaise is powdered cow's milk, which is an emulsion of fat globules in milk plasma. In addition, to add even more stability to the mayonnaise emulsion, thickeners (starch) and stabilizers (xanthan and guar gums) are added to mayonnaise formulations. The fat globules of goat milk are much smaller than the globules of cow milk, as a result of which the fat of goat milk is presented in the form of a thin emulsion that does not form films and aggregates, as is the case in cow milk. Smaller sizes of fat globules determine their larger surface for enveloping fat droplets of sunflower oil in mayonnaise, which helps to increase the stability of the fat emulsion under mechanical stresses, when changing temperature conditions throughout the entire shelf life of the product. This makes it possible to reduce the content of food additives that thicken and stabilize the emulsion system (starch, xanthan and guar gum). Therefore, in mayonnaise, the protein content increases with a decrease in the amount of carbohydrates, and this increases the nutritional value of the product and its dietary properties.

The specified technical result is achieved due to the inclusion of refined deodorized sunflower oil, egg component, milk component, granulated sugar, sodium chloride, acetic acid, food additives and water in mayonnaise, while sterilized goat milk is used as a dairy component, part of acetic acid is replaced citric acid, egg yolk powder is used as the egg component, and stabilizers (guar and xanthan gum) are used as food additives , potassium sorbate and sodium benzoate, starch and β-carotene, and the initial components of the composition are taken at the following content, wt.%:

refined sunflower oil deodorized 20.0-64.0 sterilized goat milk 1.0-5.0 egg yolk powder 0.5-1.5 granulated sugar 1.0-3.5 salt 1.3-1.5 starch 0,0-2,0 acetic acid 0.25-0.5 lemon acid 0.1-0.3 stabilizers (guar and xanthan gum) 0.1-0.4 potassium sorbate 0.05 sodium benzoate 0.05 β-carotene 0.02 water rest

As a vegetable refined and deodorized oil, predominantly refined deodorized sunflower oil is used.

Egg yolk powder is introduced into mayonnaise as an emulsifier. It is a concentrate containing a full range of nutrients: proteins, fats and vitamins, accompanied by such valuable emulsifying substances as lecithin, cholesterol and lipoprotein.

Sugar and salt are introduced to improve the taste of the product, in addition, they have a preservative effect.

Acetic acid is also used as a preservative. However, the high content of acetic acid in the finished product gives the mayonnaise a sour taste and negatively affects the functioning of the gastrointestinal tract. Therefore, in the proposed mayonnaise formulation, the amount of acetic acid is reduced in comparison with the closest analogue and citric acid is added. Citric acid is softer, it is an antioxidant, i.e. slows down the process of oil oxidation. Partial replacement of acetic acid with citric acid, i.e. the combination of acetic acid with citric acid creates the necessary pH value of the medium in which the bacterial microflora does not develop, which allows people with gastrointestinal problems to consume mayonnaise and increases the stability of mayonnaise during storage.

Starch is a thickener and gives the mayonnaise a creamy consistency.

To increase the shelf life of mayonnaise (up to 180 days), a combination of potassium sorbate and sodium benzoate in a ratio of 1: 1 is considered effective.

Stabilizers are added to give durability to the mayonnaise emulsion.

β-carotene is a carotenoid yellow food coloring, which is also provitamin A and has antioxidant properties.

In accordance with this recipe, a mayonnaise was made under the name “With goat's milk”, which is characterized by the above advantages and organoleptic characteristics.

In the inventive mayonnaise formulation, sterilized goat milk is used as the milk component. The introduction of goat milk in the recipe of mayonnaise enriches its taste and gives the mayonnaise a pleasant milky hue, while increasing nutritional value. The protein contained in goat milk is more easily absorbed by the human body than the one that is part of cow's milk. Therefore, goat milk practically does not cause allergic reactions and digestive disorders. Goat milk is valued for its richness of vitamins and minerals, it contains vitamins A, E, D, B vitamins (B ₁ , B ₂ , B ₄ , B ₆ , B ₉ ), calcium and phosphates.

Data on the content of basic nutrients in goat's milk in comparison with cow's are shown in table 1.

Table 1 Food substances Units Goat milk Cow's milk Squirrels G 2.9-3.1 2.8-3.3 Fats G 41 40 Carbohydrates G 43 46 Minerals Na mg 360 390 TO mg 228 150 Sa mg 102 114 R mg 880 870 Mg Mg 118 93 Fe Mg 0.7 0.3 Zn mg 4.1 3,7 Vitamins BUT mcg 2.5 0.8 D mcg 0.6 0.3 E mcg 0.6 one FROM mg eleven fourteen In ₂ mg 0.4 0.4 B ₁ mg 1,5 1.9 B ₆ mg 0.4 0.4 Niacin (PP) mg 1.9 0.8 Folic acid mcg 2.9 5.3 B ₁₂ mcg 0.4 3,5 The energy value kcal 660 665

Despite the similarity of the absolute level of proteins and fats in cow and goat milk, their qualitative composition varies significantly. The casein fraction of cow's milk proteins is mainly represented by alpha-3-1-casein, while in goat milk this kind of casein proteins is absent, and beta-casein is the main fraction. In goat milk, gamma-casein contained in cow milk is also completely absent. The main whey protein of cow's milk is beta-lactoglobulin, and goat's alpha-lactoglobulin. It should be emphasized that both casein and albumin proteins, including alpha-lactoglobulin and beta-lactoglobulin, goat milk, differ from cow's milk not only in fractional composition, but also, which is especially important, in their structural, physicochemical and immunological properties. These features underlie the differences in the digestion and digestibility of cow and goat milk proteins: the protein clot formed during the digestion of goat milk is characterized by a significantly lower density than the clot resulting from the digestion of cow milk; as a result, goat milk proteins are more available for proteolytic digestive enzymes.

An important feature of goat milk fat compared with cow fat is its fatty acid composition, which is characterized by a significantly higher content of short and medium chain fatty acids (C6: 0-C14: 0 - caproic, caprylic, caproic, lauric and myristic). The well-known properties of medium chain triglycerides that contain these fatty acids, and in particular their ability to be absorbed directly into the venous network without bile acids (bypassing the lymphatic capillaries), explain the better digestibility of goat milk fat compared to cow.

Examples of the implementation of the present invention

Example 1 Example 2 Mass fraction of fat, 55.5% Mass fraction of fat, 67% Refined sunflower deodorized oil 52.00 64.00 Egg yolk powder 1.00 1,50 Granulated sugar 3,50 3,50 Sterilized goat milk 3.00 5.00 Salt 1,50 1.30 Starch 0.05 0.00 Acetic acid 0.30 0.30 Lemon acid 0.10 0.10 Stabilizers (guar and 0.3 0.2 xanthan gum) Potassium sorbate 0.05 0.05 Sodium benzoate 0.05 0.05 β-carotene 2% 0,020 0,020 Water Rest Rest

Mayonnaise is prepared as follows.

The prescription amount of water is automatically dosed into the capacity of the Stefan plant (minus the water used to prepare the acid solution), then dry components (except egg yolk) are fed and pasteurized for 10-15 minutes at a temperature of 85 ° C (s by supplying purified steamed steam with a temperature of 170-180 ° C to the Stefan tank). The prepared paste is cooled with cold purified water (three stages of cleaning: coarse; fine cleaning - using a charcoal filter, disinfection - using a quartz lamp installed in the pipeline) and egg yolk powder is fed into the container, which is then pasteurized for 15 minutes at a temperature of 65 ° C. Then they are dosed alternately through a homogenizer (with a rotor-stator system, which is equipped with cutting rings with a gap of 0.9 mm or more for grinding and emulsification) sterilized goat milk, butter, 10% solution of acetic and citric acids. The finished mayonnaise is homogenized and then cooled using a plate heat exchanger. Then the mayonnaise is sent for packaging and packaging.

Product characteristics: mayonnaise with goat milk has a uniform, dense, creamy consistency, a pleasant sour taste with a delicate milk taste, white with a yellowish tint, emulsion resistance is not less than 99%.

Shelf life of mayonnaise at storage temperature

from 0 to 10 ° C inclusive - 180 days;

over 10 to 14 ° C inclusive - 120 days;

over 14 to 18 ° C inclusive - 60 days.

Organoleptic characteristics of the tested goat milk mayonnaise in comparison with a control sample are presented in table 2.

table 2 No. Name of indicator The control sample of mayonnaise according to the closest analogue, with the content of milk powder, 67% “Goat's milk” mayonnaise 67% one Appearance, Consistency Homogeneous creamy product. Single air bubbles allowed Homogeneous creamy product. Single air bubbles allowed 2 Taste and smell The taste is egg, slightly spicy, balanced in terms of salt and sugar, slightly sour, with a smell and taste of mustard Egg taste with a light delicate milk flavor, balanced in salt and sugar content, slightly sour, with the smell and taste of vinegar and citric acid 3 Color Light cream, uniform, shiny Light yellow, uniform, glossy

The claimed invention allows to obtain a product with high biological and nutritional value, to expand the assortment of mayonnaise, to increase their quality both in organoleptic characteristics and in physicochemical properties. This invention allows to obtain mayonnaise with a high shelf life and has a delicate taste with a touch of milk.

Claims (1)

Mayonnaise, including refined deodorized sunflower oil, egg component, milk component, granulated sugar, common salt, acetic acid, food additives and water, characterized in that sterilized goat milk is used as the milk component, part of the acetic acid is replaced with citric acid, as the egg component use egg yolk powder, and stabilizers (guar and xanthan gum), potassium sorbate and sodium benzoate are used as food additives, and additionally contains starch and β-carotene, and the initial components of the composition are taken at the following content, wt.%:
refined sunflower oil deodorized 20.0-64.0 sterilized goat milk 1.0-5.0 egg yolk powder 0.5-1.5 granulated sugar 1.0-3.5 salt 1.3-1.5 starch 0,0-2,0 acetic acid 0.25-0.5 lemon acid 0.1-0.3 stabilizers (guar and xanthan gum) 0.1-0.4 potassium sorbate 0.05 sodium benzoate 0.05 β-carotene 0.02 water rest