RU2462883C2 - Emulsion food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to catering and fat-and-oil industry and may be used for production of mayonnaises and mayonnaise sauces as well as at catering enterprises. The emulsion food product includes a mixture of vegetable oils, sugar sand, culinary salt, a mustard component, a food acid, egg products and water. The vegetable oil mixture consists of deodorised refined vegetable oil and extra virgin olive oil with acid content equal to no more than 0.8 g per 100 g in conversion to oleic acid. The mustard component is represented by a flavouring agent of natural mustard. Additionally the component contains stabilising agents, preferably - a mixture of guar and xanthum gums. The initial components are used at the following ratio, wt %: deodorised refined vegetable oil - 15.0-70.0, extra virgin olive oil - 0.05-0.5, egg products -0.1-8.0, sugar sand - 1.8-3.0, culinary salt - 0.8-1.5, food acid - 0.2-0.45, natural mustard flavouring agent - 0.015-0.05, mixture of guar and xanthum gums - 0.05-0.2, water - balance. The deodorised refined vegetable oil is represented by deodorised refined sunflower oil or deodorised refined olive oil. The food acid is represented by 80% acetic acid or citric acid or their mixture. Additionally the product contains lemon juice or lemon juice concentrate in an amount of 0.01-0.3% of the ready product weight. Additionally the product contains vegetal thickening agents, preferably - modified starch in an amount of 0.1-5.5 wt %. The egg products are represented by egg yolk or egg melange. Additionally the product contains a preserving agent represented by sodium benzoate or sodium sorbate in an amount of 0.1% of the ready product weight. Additionally the product contains antioxygen EDTA in an amount of 0.0075 wt %.

EFFECT: invention ensures enhancement of the nutritive and biological value of the product having an original taste, storage life enhancement and simplification of the technological process of the product manufacture.

8 cl, 1 tbl

Description

The invention relates to the food industry, in particular to catering and the oil and fat industry, and can be used for the industrial production of mayonnaise and mayonnaise sauces, as well as in catering establishments.

Famous mayonnaise sauce, consisting of refined deodorized vegetable oil, chicken yolks, mustard, sugar, lemon juice, protein isolate from sesame seeds and water, taken in accordance with the recipe (RF patent 2223669, A23L 1/24, 2004).

The disadvantage of this mayonnaise is the low viscosity of the product, the low stability of the emulsion during storage and the relatively low nutritional value of the product.

Closest to the claimed product is mayonnaise, which includes the fat component, egg component, sugar, mustard component, food acid and water, which additionally contains table salt, powder from aromatic plants, and as a fat component, a mixture consisting of refined deodorized sunflower olive oil and olive oil, taken in a mass ratio of 1: (0.1-0.3), respectively, as an egg component, a mixture of freshly prepared quail egg melange and table salt taken in the amount of 3-4% by weight of the mixture, aged at a temperature of 4-6 ° C for 20-30 hours, as a mustard component - mustard powder, as a food acid - acetic acid 20% (RF patent No. 2292168, A23L 1/24).

The disadvantage of this mayonnaise is the complexity of the process with long time costs, as well as the use of mustard powder, which is subjected to microbiological spoilage, which can affect the shelf life of the product, as well as a rather high content of acetic acid in mayonnaise, which negatively affects the taste and nutritional qualities mayonnaise.

The objective of the invention is to expand the range of emulsion products such as mayonnaise or mayonnaise sauce, enriched with natural plant components and high palatability.

The technical result is to increase the nutritional and biological value of a product with an original taste, increase the shelf life and simplify the process of obtaining the product.

The claimed technical result is achieved by the fact that in a food emulsion product comprising a mixture of vegetable oils, granulated sugar, table salt, mustard component, food acid, egg products and water, it is new that the mixture of vegetable oils consists of refined deodorized vegetable oil and extra virgin olive oil with an acidity of not more than 0.8 grams per 100 grams, calculated as oleic acid, as a mustard component, natural mustard flavoring is used, additionally it contains stub ilizators, mainly a mixture of xanthan gum and guar gum with the following content of the starting components in wt.%:

Refined vegetable oil 15.0-70.0 deodorized Extra Virgin Olive Oil 0.05-0.5 Egg products 0.1-8.0 Granulated sugar 1.8-3.0 Common salt 0.8-1.5 Food acid 0.2-0.45 Natural mustard flavor 0.015-0.05 A mixture of xanthan and guar gum 0.05-0.2 Water rest

Refined deodorized vegetable oil contains refined deodorized sunflower oil or deodorized refined olive oil.

Food grade acid is 80% acetic acid or citric acid, or a mixture thereof.

Additionally contains lemon juice or lemon juice concentrate in an amount of 0.01-0.3% by weight of the finished product.

Additionally contains vegetable thickeners, mainly modified starch in an amount of 0.1-5.5 wt.%.

As egg products use egg yolk or egg melange.

Additionally contains a preservative, which is used as sodium benzoate or sodium sorbate in an amount of 0.1% by weight of the finished product.

Additionally contains an antioxidant EDTA in an amount of 0.0075 wt.%.

In the claimed formulation of the product uses Extra virgin olive oil.

Extra virgin olive oil is an oil obtained during the first cold press without chemicals. The main indicator for this oil is the content of fatty acids in it should not exceed 0.8 grams per 100 grams in terms of oleic acid. This type of oil is the most useful, since during the first extraction of olives in the oil almost all of their beneficial properties are preserved. This grade of oil is digested 100%. Extra virgin olive oil has a rich flavoring bouquet with a characteristic slightly woody and sweet aftertaste.

The introduction of such oil in the recipe of mayonnaise enriches its taste and gives the mayonnaise a pleasant flavor, while increasing nutritional value.

High oleic acid content and low linoleic acid increase the oxidation stability of olive oil, which is higher than that of most liquid oils. Chlorophylls, which decompose into pheofetins, provide an additional increase in oxidative stability. Olive oil has a positive effect on health due to the low content of saturated fatty acids, the minimum number of trans isomers, the ability to lower blood cholesterol and high resistance to oxidation.

In addition, Extra virgin olive oil contains vitamins A, E, D, K, which contribute to the strengthening of bone tissue, muscles and intestinal walls, fight free radicals, inhibiting the aging process. It consists of the following unsaturated acids: linoleic, oleic, linolenic, which prevent obesity, promote the rejuvenation of the body, have a beneficial effect on digestion, and prevent the appearance of heart disease.

The combination of Extra virgin olive oil and natural mustard flavor

1) increase the bactericidal activity of the product due to the natural mustard flavoring, which is rich in natural antibiotics (allyl isothiocyanates, essential mustard oil);

2) increase the resistance to oxidation of the finished product due to the high content of oleic acid in Extra virgin olive oil;

3) increase the nutritional value of the product with vitamins A, E, D, K, PP.

Analyzing the data obtained during the research, we can conclude that the use of a mixture of sunflower oil and Extra virgin olive oil, not more than 0.8 grams per 100 grams in terms of oleic acid, allows you to balance the fatty acid composition of the product, increase its biological and nutritional value, gives the product an original taste, and also simplifies the technology of its preparation through the use of ready-made product components that do not require preparatory technological operations.

Food emulsion product is prepared as follows.

Dry ingredients are mixed in the aqueous phase: granulated sugar, table salt, starch (if necessary), pasteurization and cooling of this mass, after which egg products, stabilizers and preservatives (if necessary), EDTA antioxidant (if necessary), lemon juice are served (if necessary), a mixture of sunflower and olive oils Extra virgin, food acids. Natural mustard flavoring is introduced into mayonnaise paste in the form of an oil solution. Next, homogenization is carried out in order to obtain a uniform consistency. Then the product enters the heat exchanger, where it is cooled to 25 ° C, and sent to the packaging.

The obtained technical result is determined both by the qualitative and quantitative ratio of the components used.

Examples of specific preparation of the finished product are shown in the table.

Product recipe Components According to example 1, wt.% According to example 2, wt.% According to example 3, wt.% According to example 4, wt.% Refined sunflower oil 69.5 15.0 67.0 40,0 Extra Virgin Olive Oil 0.5 0.05 0.1 0.15 Egg powder 0.3 Egg yolk 2.0 1.4 0.9 Common salt 1,0 1.4 1,0 1.3 Granulated sugar 2.0 3.0 2.2 2.6 Acetic acid 80% 0.36 0.25 0.12 Citric Acid 0.1 0.2 Lemon Juice or Lemon Juice Concentrate 0.3 0.1 Natural mustard flavor 0,03 0,03 0,045 0.05 Modified Starch 5.5 2.6 A mixture of xanthan and guar gum 0.16 0.05 0.1 Preservative 0.1 0.1 Antioxidant EDTA 0.0075 0.0075 Water the rest is up to 100 wt.% the rest is up to 100 wt.% the rest is up to 100 wt.% the rest is up to 100 wt.%

The expansion of consumer characteristics of the product is expressed in the enrichment of the product with vital components.

The combination of the proposed components allows to obtain a product with an emulsion resistance of at least 98%, with high organoleptic and antioxidant properties.

The test results and chemical-physical analysis of the claimed product, obtained in accordance with the approved industry methods, as well as the methods adopted by Kazan Fat Factory, confirm the conformity of the approved product composition to the declared technical result.

Claims (8)

1. Emulsion food product, including a mixture of vegetable oils, granulated sugar, salt, mustard component, food acid, egg products and water, characterized in that the mixture of vegetable oils consists of refined deodorized vegetable oil and Extra virgin olive oil with no acidity more than 0.8 g per 100 g in terms of oleic acid, natural mustard flavoring is used as a mustard component, additionally contains stabilizers, mainly a mixture of xanthan and guar gum, and the following content of initial components, wt.%:
refined vegetable oil
deodorized 15.0-70.0 Extra Virgin Olive Oil 0.05-0.5 egg products 0.1-8.0 granulated sugar 1.8-3.0 table salt 0.8-1.5 food acid 0.2-0.45 natural mustard flavor 0.015-0.05 a mixture of xanthan and guar gum 0.05-0.2 water rest 2. The food emulsion product according to claim 1, characterized in that the refined deodorized oil contains refined deodorized sunflower oil or deodorized olive oil. 3. The product according to claim 1, characterized in that the food acid is 80% acetic acid, or citric acid, or a mixture thereof. 4. The product according to claim 2, characterized in that it further comprises lemon juice or lemon juice concentrate in an amount of 0.01-0.3% by weight of the finished product. 5. The product according to claim 1, characterized in that it further comprises vegetable thickeners, mainly modified starch in an amount of 0.1-5.5 wt.%. 6. The product according to claim 1, characterized in that as egg products use egg yolk or egg melange. 7. The product according to claim 1, characterized in that it further comprises a preservative, which is used as sodium benzoate or sodium sorbate in an amount of 0.1% by weight of the finished product. 8. The product according to claim 1, characterized in that it further comprises an antioxidant EDTA in an amount of 0.0075 wt.%.