RU2405384C1 - Mayonnaise - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular - to fat-and-oil industry and may be used in production of functional prophylactic purpose mayonnaise. The mayonnaise contains, wt %. refined deodorised vegetable oil - 55.0-60.0, skimmed dry milk -1.6-1.8, stabiliser-emulsifier containing lecithin of sunflower seeds and laminal in a weight ratio of 5:4 - 8.0-9.0, "Fukolam-S" 0.1-0.3, sugar - 1.5-1.7, culinary salt - 1.1-1.2, mustard powder - 0.75-1.00, 80% acetic acid - 0.6-0.8, sodium bicarbonate - 0.05-0.06 and water - the rest.

EFFECT: invention allows to produce a product which reduces blood cholesterol level, normalises lipidic-and- carbohydrate metabolism, has positive effect on GIT condition.

2 cl, 2 ex

Description

The invention relates to food, namely oil and fat industry, and can be used in the production of functional mayonnaise for preventive purposes.

Known medium-calorie mayonnaise "Tula special" (US Pat. RF No. 2072652, publ. 1997.01.27), containing, wt.%: Deodorized vegetable oil 40, egg powder 4, skimmed milk powder 2.5, mustard powder 0.25-0 5, sodium bicarbonate, sugar 0.05, salt 1.0-1.1, acetic acid 80% 0.55, extrusion corn starch 2.5-3.0 as an emulsifier and stabilizer, and water - the rest. Known mayonnaise does not have pronounced physiological activity and prophylactic properties.

Known for its high consumer properties, as well as physiological value and prophylactic properties, dietary mayonnaise (US Pat. RF No. 2266686, publ. 2005.12.27), containing, wt.%: Refined deodorized vegetable oil 20.0-40.0, skimmed milk powder 4.5-5.5, sodium alginate 0.8-1.2, oil and fat phospholipid product 0.5-2.0, mustard powder 0.03-0.07, sodium bicarbonate 0.04-0.07, sugar 0.8-1.0, table salt 1.0-1.1, acetic acid 80% 0.65-0.75 and water - the rest. Known mayonnaise when consumed does not make an effective contribution to the normalization of lipid-carbohydrate metabolism and a decrease in blood cholesterol.

Closest to the claimed is combining nutritional and biological value, with prophylactic properties, dietary mayonnaise (US Pat. RF No. 2142722, publ. 1999.12.20), containing, wt.%: Refined deodorized oil 45.3-46.0, edible sunflower phospholipids 0.2-0.4, sugar 1.4-1.5, table salt 1.0-1.1, mustard powder 0.45-0.50, sodium alginate 0.24-0.32, edible xanthan gum 0.16-0.24, acetic acid 80% 0.35-0.40, citric acid 0.05-0.10, sodium bicarbonate 0.04-0.05 and water - the rest.

Known mayonnaise has insufficient functional properties, does not provide an effective reduction in blood cholesterol and an effective normalization of lipid-carbohydrate metabolism, as well as a positive effect on the state of the gastrointestinal tract.

The objective of the invention is to expand the functional properties of the product and increase their effectiveness.

The technical result of the invention is to provide effective reduction of cholesterol in the blood, the effective normalization of lipid-carbohydrate metabolism and a positive effect on the condition of the gastrointestinal tract.

The specified technical result is achieved by mayonnaise containing refined deodorized vegetable oil, skimmed milk powder, edible sunflower phospholipids, sodium alginate, sugar, common salt, mustard powder, 80% acetic acid, sodium bicarbonate and water, which, unlike the known one, includes an emulsifier a stabilizer containing lecithin from sunflower seeds and laminal in a mass ratio of 5: 4, and further includes fucolam C with the following content of the starting components, wt.%:

refined deodorized vegetable oil 55.0-60.0 skimmed milk powder 1.6-1.8 emulsifier-stabilizer, including lecithin from seeds sunflower and laminale in a mass ratio of 5: 4 8.0-9.0 fucolam C 0.1-0.3 sugar 1.5-1.7 table salt 1.1-1.2 mustard powder 0.75-1.00 acetic acid 80% 0.6-0.8 sodium bicarbonate 0.05-0.06 water rest

Refined deodorized vegetable oil used in mayonnaise may be aromatized (paprika, rosemary, nutmeg) to give the mayonnaise an individual taste.

The complex emulsifier-stabilizer, including lecithin from sunflower seeds and laminin in the claimed ratio, not only has high stabilizing and structuring properties, increases the initial viscosity and yield strength of the product, improves its ductility, but also provides high biological value of the product, increases its functional properties .

The claimed amounts of a complex emulsifier-stabilizer in the composition of mayonnaise provide the necessary consistency and viscosity of the product with the claimed mass ratio of lecithin and laminal in its composition (5: 4), which is at the same time optimal from the point of view of organoleptic properties of mayonnaise (color, taste, smell). Excess lecithin gives the product a grayish color, and excess laminal - green and the taste of algae.

The presence in the composition of mayonnaise flavoring - mustard powder, which is also an emulsifier and structure-forming agent, makes an additional contribution to improving its structural and mechanical properties. Thus, the proposed mayonnaise formulation allows you to completely exclude the use of egg products, while maintaining high organoleptic characteristics of the product.

Lecithin from sunflower seeds is a complex of essential phospholipids and polyunsaturated fatty acids, which is an effective emulsifier and at the same time exhibits high physiological activity. It is a vehicle for delivering nutrients, vitamins, and drugs to cells. With a lecithin deficiency, the effectiveness of exposure to absolutely all drugs decreases. It is also a powerful antioxidant that prevents the formation of highly toxic free radicals in the body. It has a pronounced hypolipidemic and hypocholesterolemic effect.

In this case, lecithin from sunflower seeds does not pose a risk associated with mutagenic activity, does not contain phytoestrogens and substances that cause allergic reactions (in contrast, for example, from widely used soya lecithin).

Laminal is a greenish-brown gel obtained from brown seaweed of Japanese kelp (seaweed). The main active ingredient of laminal is free sodium alginate in active form. At the same time, biogenic elements contained in natural seaweed are stored in it: potassium, calcium, molybdenum, manganese, iron, as well as soluble polysaccharides with organic activity, organic iodine, and vitamins necessary for the normal functioning of the human body.

Laminal is an effective thickener and stabilizer of food products of the emulsion type and at the same time has a pronounced anti-inflammatory, antispasmodic effect, reduces the aggressive activity of the gastric environment. In addition, laminal normalizes the intestinal microflora, suppresses the activity of facultative bacteria (staphylococcus, Candida fungi, etc.), normalizes the metabolism in the human body, lowering cholesterol and blood sugar. It is effective in treatment with antibiotics, as well as chemotherapy and radiotherapy due to increased sorption activity in relation to radioisotopes and heavy metals.

Dietary supplement fucolam C, which is a polysaccharide composition containing fucoidan (60% in terms of absolutely dry matter), belonging to the family of sulfated homo- and heteropolysaccharides, is obtained from a number of brown algae by various methods. Various methods for isolating a polysaccharide composition from brown algae lead to some differences in its composition, as a result of which companies put it on sale under various trade names. Fukolam C (TU 9284-067-02698170-2006) is included in the register of products that have passed state registration. Its name is a registered trademark.

Fucolam C is a source of immunoactive polysaccharides and soluble dietary fiber. It directly affects free radicals, destroys them and removes them from the body. In addition, fucolam C inhibits the development of allergic reactions and tissue breakdown. It has been established that fucolam C inhibits the development of atherosclerotic plaques and helps to reduce cholesterol in human blood. It also slows down the absorption of glucose from the intestines into the blood and normalizes blood sugar levels. Thus, fucolam C is effectively involved in the normalization of lipid-carbohydrate metabolism and, in addition, helps to increase the body's resistance.

Due to the combined action of lecithin and laminal, which are part of the complex emulsifier-stabilizer, as well as fucolam, the daily use of the proposed mayonnaise results in an effective preventive effect on the body, lowering blood cholesterol and normalizing lipid-carbohydrate metabolism. In addition, the proposed mayonnaise has a high antioxidant activity, and the laminal present in it has a positive effect on the condition of the gastrointestinal tract, in particular, when taking "heavy" drugs.

Thus, the present invention allows to expand the range of functional preventive mayonnaise enriched with biologically active substances obtained from marine aquatic organisms.

The method of preparation of the claimed proposed mayonnaise is standard and can be successfully implemented on the basis of existing production of oil and fat industry.

Examples of specific embodiments of the invention

The proposed mayonnaise was prepared as follows.

A complex emulsifier-stabilizer was prepared by mixing the lecithin from sunflower seeds and laminal in the claimed mass ratio, Fucola C was added and 10 ml of water was introduced into the mixture. Dry mustard powder was poured with a small amount of cold water until a pasty mass was formed, which was then poured twice with boiling water, settled, the liquid was drained, and the resulting paste was mixed with salt, sodium bicarbonate, sugar and skimmed milk powder.

The prepared complex emulsifier-stabilizer together with fucolam C was beaten at a speed of rotation of the blades of the whipping machine at 3000 rpm until the components were mixed uniformly, vegetable oil was introduced in a thin stream, a mixture of the remaining ingredients was added with constant rotation of the blades of the whipping machine until a stable emulsion was obtained.

Example 1. Mayonnaise "Special"

To obtain a stabilizer emulsifier, 4.4 g of lecithin from sunflower seeds and 3.6 g of laminal were mixed.

Mayonnaise "Special" contains, wt.%:

refined deodorized vegetable oil 55.0 skimmed milk powder 1,6 emulsifier stabilizer 8.0 fucolam C 0.3 sugar 1.7 table salt 1,1 mustard powder 0.75 acetic acid 80% 0.6 sodium bicarbonate 0.05 water 30.9.

Example 2. Fragrant mayonnaise

Fragrant mayonnaise was prepared according to Example 1, with the difference that 5.0 g of lecithin from sunflower seeds and 4.0 g of laminal were mixed to obtain an emulsifier-stabilizer, and nutmeg was poured into refined deodorized vegetable oil to prepare aromatic oil, kept in for two days, then filtered.

Fragrant mayonnaise contains, wt.%:

refined flavored vegetable oil (nutmeg) 60.0 skimmed milk powder 1.8 emulsifier stabilizer 9.0 fucolam C 0.1 sugar 1,5 table salt 1,2 mustard powder 1.00 acetic acid 80% 0.8 sodium bicarbonate 0.06 water 24.54.

Claims (2)

1. Mayonnaise containing refined deodorized vegetable oil, skimmed milk powder, stabilizer-emulsifier, sugar, salt, mustard powder, 80% acetic acid, sodium bicarbonate and water, characterized in that it includes an emulsifier-stabilizer containing lecithin from sunflower seeds and laminal in a mass ratio of 5: 4, and further includes fucolam C with the following content of the starting components, wt.%:
refined deodorized vegetable oil 55.0-60.0 skimmed milk powder 1.6-1.8 emulsifier-stabilizer, including lecithin from seeds sunflower and laminale in a mass ratio of 5: 4 8.0-9.0 fucolam C 0.1-0.3 sugar 1.5-1.7 table salt 1.1-1.2 mustard powder 0.75-1.00 acetic acid 80% 0.6-0.8 sodium bicarbonate 0.05-0.06 water rest 2. Mayonnaise according to claim 1, characterized in that it contains refined aromatic vegetable oil (paprika, rosemary, nutmeg).