RU2433747C1 - Emulsion food product - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to oil and fat industry and, in particular, to production of an emulsion food product like mayonnaise. The emulsion food product contains, wt %: deodorised refined vegetable oil (25.0-70.0), high oleic sunflower oil (1.0-5.0), quail egg marinaded in white dry wine (0.1-5.0), egg yolk powder (0.1-2.0), sugar (0.01-2.0), culinary salt (0.05-1.0), mustard oil (0.01-1.0), 17% acetic acids (0.1-1.0), Stabimuls stabilisation system (1.0-6.0), alcohol infusion of lemon artemisia produced by way of mixing dried lemon artemisia with 80% potable alcohol, its infusing 30 days (0.01-0.05), the rest is water. ^ EFFECT: invention allows to increase the product storage life as well as to impart original organoleptic properties to the finished product. ^ 2 cl, 1 tbl, 1 ex

Description

The invention relates to the oil industry, in particular the production of food emulsion products such as mayonnaise.

The search for solutions to give new original organoleptic properties to the product, as well as to extend its shelf life by introducing components with antioxidant activity, is becoming urgent.

Various mayonnaise formulations are known.

For example, a mayonnaise formulation is known, which contains vegetable oil, egg powder, skimmed milk powder, mustard powder, salt, sugar, vinegar, soda, water and aqueous and alcoholic extracts of juniper berries or spruce seeds as a herbal supplement (AC 649400, 28.02. 1979). However, this composition is not sufficiently enriched with biologically active substances and has an insufficient shelf life.

Known mayonnaise containing as additives a complete or incomplete set (from one component or more) of oil extracts of rose hips, oats, viburnum, chamomile, St. John's wort, alfalfa extract (RU 2135007 C1, 08.27.1999). The disadvantage of this mayonnaise is that it has a specific organoleptic and therefore it can be used only for a limited number of dishes.

The prior art also revealed mayonnaise, in which the pulp remaining from the extraction of olive oil, or particles of unprocessed olives are used as an additive from plant materials (US 6942890 B1, 09/13/2005). The disadvantages of this product include a sharp vegetable smell and taste characteristic of fresh olives, as well as the uneven distribution of particles of the additive throughout the mass of the product.

The closest analogue of the present invention is a composition for producing mayonnaise-type sauce containing refined vegetable oil, sugar, table salt, mustard powder, acetic acid in terms of 9%, structure-forming agent and herbal supplement (RU 2354142 C2, 05/10/2009). The disadvantages of the analogue include plant smell and taste and insufficient shelf life (approximately 15 days at a temperature of 10-14 ° C).

The technical result of the claimed invention is the creation of a product with a mild sour taste with a tart aftertaste and a faint smell of white wine, with an extended shelf life of the finished product, resistant to delamination, with a viscous structure and smooth surface.

This result is achieved due to the fact that the food emulsion product contains refined deodorized vegetable oil, high oleic sunflower oil, quail egg marinated in dry white wine, egg yolk powder, sugar, table salt, mustard oil, acetic acid in terms of 17% - stabilization system, Stabilization, alcohol infusion of lemon wormwood, obtained by mixing dried lemon wormwood with 80% edible alcohol, infusing it for 30 days, and water the next time and starting components, wt.%:

Refined deodorized vegetable oil - 25.0-70.0

High oleic sunflower oil - 1.0-5.0

Quail egg marinated in dry white wine - 0.1-5.0

Egg yolk powder - 0.1-2.0

Sugar - 0.01-2.0

Salt - 0.05-1.0

Mustard Oil - 0.01-1.0

Acetic acid in terms of 17% - 0.1-1.0

Stabilization system stabilization - 1.0-6.0

Alcohol infusion of wormwood lemon - 0.01-0.05

Water - the rest is up to 100%

The claimed content of all the starting components gives the finished product a mild sour taste with a tart aftertaste and a faint smell of white wine, a viscous, homogeneous structure without delamination, while the shelf life of such a product is 30 days without any negative changes. An increase in the shelf life of mayonnaise is achieved due to the selected qualitative and quantitative prescription composition of all components. In addition, presumably, this technical result can be associated with the integrated use of components with pronounced antioxidant properties, but having a different nature, in the declared amounts, their interaction with each other and the possibility of occurrence due to this synergistic effect. At the same time, a decrease in the content of high oleic sunflower oil and alcohol infusion of lemon wormwood leads to a significant stratification of the finished food product and a decrease in its shelf life. And, conversely, an increase in the content of these components leads to a tart taste and a sharp vegetable-alcohol smell. The increase in the content of quail eggs marinated in dry white wine causes a sharp sour taste and a pronounced smell of wine. For pickling quail eggs use dry white wine with a strength of less than 12% vol. Quail eggs are cooked for 10 minutes, then freed from the shell, placed in a container and filled with dry white wine so that the entire surface of the eggs is covered with wine. Accordingly, the volume of wine used depends on the shape of the container into which the quail eggs are placed and their quantity. Then the eggs are kept in the marinade for 2-3 hours. This process of pickling allows you to save all the valuable substances, including vitamins and minerals in a quail egg, and enrich the product with them.

Alcohol infusion of wormwood lemon is prepared as follows. Lemon wormwood, preferably collected in May / June and dried, is mixed with 80% edible alcohol, followed by infusion for 30 days in a dark place. The use of the resulting infusion in the composition of the claimed food product can improve its antioxidant properties.

The proposed food emulsion product such as mayonnaise has original organoleptic properties, which allows you to expand the range of manufactured mayonnaise.

The invention is illustrated by the following examples, while the food emulsion product is obtained as follows.

The stabilization system Stabilization is mixed with high oleic sunflower oil to obtain a mixture of 1. Egg yolk powder, table salt is dissolved in water at a temperature of 60 ° C and incubated for 4 hours. Next, the solution of egg yolk and mixture 1 are combined together and sugar is added to the resulting mass and refined deodorized vegetable oil is added in small portions to obtain a mayonnaise mass. The alcoholic infusion of lemon wormwood, prepared as described above, is mixed at a temperature of 60 ° C with acetic acid in a vacuum machine at a pressure of -1 bar, mustard oil is added to the mixture, a quail egg marinated in dry white wine is mixed and added to mayonnaise mass. All this final mixture is homogenized in a Stefan homogenizer for 1 minute, then cooled to 25 ° C and packaged in consumer packaging.

Example 1

To prepare 100 kg of food emulsion product, the following amounts of initial components are used: refined deodorized vegetable oil - 65 kg, high oleic sunflower oil - 3 kg, quail egg marinated in dry white wine - 1.5 kg, egg yolk powder - 1.1 kg , sugar - 2 kg, table salt - 0.9 kg, mustard oil - 0.05 kg, acetic acid in terms of 17% - 0.5 kg, stabilization system Stabimuls MRH 101 - 1.7 kg, alcoholic infusion lemon wormwood - 0.03 kg and water - up to 100 kg. In this case, an alcoholic infusion of lemon wormwood was prepared by mixing dried lemon wormwood with 80% edible alcohol in the ratio of 100 g of wormwood to 1 liter of alcohol with further infusion.

Example 2. An emulsion product of the mayonnaise type was obtained analogously to example 1 except that they took refined deodorized vegetable oil - 53 kg, high oleic sunflower oil - 5 kg, a quail egg marinated in dry white wine - 4.5 kg, egg yolk powder - 1.8 kg, sugar - 1 kg, table salt - 0.9 kg, mustard oil - 1 kg, acetic acid in terms of 17% - 0.8 kg, stabilization system Stabimuls MRH 101 - 2.5 kg, alcohol infusion of lemon wormwood - 0.05 kg and water - up to 100 kg. In this case, an alcoholic infusion of lemon wormwood was prepared by mixing dried lemon wormwood with 80% edible alcohol in the ratio of 80 g of wormwood to 1 liter of alcohol with further infusion.

As a result of the tasting (tasting acts are presented in the appendix), it was found that the food emulsion product has a viscous thick consistency with a smooth surface, the taste is soft sour with a tart aftertaste, and a faint light smell of white wine.

Also, experiments were conducted on the storage of the product obtained according to the invention, and the product obtained by the closest analogue. All quality indicators of these products are shown in table 1. Thus, the quality indicators obtained according to examples 1-2 of mayonnaise type products are superior to the quality indicators of the product obtained by analogy, while the claimed products are resistant to delamination and oxidative damage.

Table 1 Indicators Food emulsion product obtained Example 1 Example 2 The closest analogue The stability of the emulsion, in% intact emulsion one hundred one hundred 98 Peroxide value, Ug mol O / kg: - freshly produced 0.75 0.78 2.10 - after 10 days of storage 0.81 0.86 5.98 - after 20 days of storage 0.94 1.00 9.76 - after 30 days of storage 1.28 1.32 14.85 Effective viscosity at ultimate shear stress. Pass 10.9 11.1 6.1

Claims (2)

1. Emulsion food product containing refined deodorized vegetable oil, high oleic sunflower oil, quail egg, marinated in dry white wine, egg yolk powder, sugar, sodium chloride, mustard oil, acetic acid in terms of 17% stabilization system , alcohol infusion of lemon wormwood, obtained by mixing dried lemon wormwood with 80% edible alcohol, insisting for 30 days and water with the following content of the starting components, wt.%:
Refined deodorized vegetable oil 25.0-70.0 High oleic sunflower oil 1.0-5.0 Quail egg marinated in dry white wine 0.1-5.0 Egg yolk powder 0.1-2.0 Sugar 0.01-2.0 Common salt 0.05-1.0 Mustard oil 0.01-1.0 Acetic acid in terms of 17% 0.1-1.0 Stabilization system 1.0-6.0 Alcoholic infusion of wormwood lemon 0.01-0.05 Water Rest 2. The food emulsion product according to claim 1, characterized in that the stabilization system Stabimuls MRH 101 is used as the stabilization system.