RU2497387C2 - Mayonnaise with food fibres - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil branch of food industry, in particular, to medium - and low-caloric mayonnaise production. The mayonnaise includes a fat component, an egg component, a sweetening component, culinary salt, acetic acid, food fibres and water. The food fibres are represented by jelly-like microfibrillar cellulose. The said microfibrillar cellulose contains cellulose and pectin in a bound state and is produced from beet roots presscake by way of steaming, bleaching and repeated washing with water after each operation. The fat component is represented by vegetable oil and additionally - mustard oil. The mixture components are taken at the specified weight ratio.

EFFECT: invention allows to manufacture a product with decreased fat content, enriched with food fibres and with a structure and palate fullness similar to those of a high fat mayonnaise.

13 cl

Description

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

Mayonnaise is a direct-type finely divided aqueous-fatty emulsion in which all components of the formulation are evenly distributed.

According to the collection of recipes developed by the NGO Masloshyprom and Soyuzmargarinprom RC 400 GHA So, 2656-152-06-92, 3 types of mayonnaise are known: high-calorie, medium-calorie, and low-calorie. Under "medium-calorie" understand mayonnaise, the fat content of which is 40-55%. By "low-calorie" is understood mayonnaise, the fat content of which is less than 40%.

The most common among the medium-calorie mayonnaise produced by industry is the amateur mayonnaise. This mayonnaise contains refined deodorized vegetable oil in an amount of 46.0%, egg powder in an amount of 5.0%, milk powder 1.6%, mustard powder 0.25-0.75%, sodium bicarbonate 0.05%, sugar 1.5%, sodium alginate 0-0.5%, table salt 1.1%, acetic acid 80% 0.65%, water - the rest, and the most popular among low-calorie mayonnaises is Salad mayonnaise. This mayonnaise contains refined deodorized vegetable oil in an amount of 35.0%, egg powder in an amount of 6.0%, milk powder 2.5%, mustard powder 1.2%, sodium bicarbonate 0.05%, sugar 3.0 %, sodium alginate 0-0.7%, table salt 1.5-2.0%, acetic acid 80% 0.8-1.1%, water - the rest (“Recipes for mayonnaise”, 1993 , Ministry of Agriculture of the Russian Federation State Economic Association of Manufacturers of Margarine Products GHA "Soyuzmargarinprom").

Various mayonnaise formulations are known, which include sunflower oil, egg powder, mustard powder, vinegar, sugar, salt, spices and water as classical components (Nechaev A.P. et al. Mayonnaises. GIORD. St. Petersburg, 2000, p. 63; RF patent No. 2234841, 2004)

The disadvantage of these mayonnaises is low storage stability, high cholesterol.

Low cholesterol is provided, for example, in mayonnaise (RF patent No. 2326551, A23L 1 / 24,2008), due to the combined use of green tea and egg yolk powder, as well as optimally selected composition.

To give stability to the mayonnaise, emulsifiers are used - substances that can dissolve to a limited extent in both oil and water, linking these components to each other. The traditional emulsifiers in mayonnaise are powdered cow's milk. To give mayonnaise more stability, thickeners, for example starch, and stabilizers, xanthan and guar gum, are introduced into their formulation.

So known mayonnaise with increased stability and stability during storage (RF patent No. 2379974, A23L 1 / 24,2009), which uses goat milk, starch, xanthan and guar gum, potassium sorbate, p-carotene and water.

Famous mayonnaise, in which, to increase durability and improve rheological properties (GB patent No. 1538392, A23L 1/24, 1979; SU No. 1692522, A23L 1/24, 1991), along with vegetable oil, dairy product, acetic or citric acids, flavoring additives - sugar, salt, mustard powder, grape must, apple or tomato powder, and egg product, contains a solution of sodium carboxymethyl cellulose with a polymerization degree of 400-450 and a degree of substitution of 0.65-0.85 together with an aqueous solution of calcium gluconate, as a thickener .

Carboxymethyl cellulose is obtained from cotton or wood pulp.

Despite the fact that many consumers prefer the taste of products with a traditionally high fat content, there is a great demand, for example, for mayonnaises, which contain less fat and calories.

Low-calorie mayonnaises are known in which, along with the classic ingredients, rice bran flour is used (patent RU No. 2303371, 2009) or squeezed from fresh tomatoes (patent RU No. 2237420, 2004). However, such mayonnaises do not have the texture and sensory properties characteristic of traditionally high fat mayonnaise.

Known use in food products, including mayonnaise, cellulose microfibers with a crystallinity of not more than 50%, obtained, for example, from citrus fruits, sugar beets, other plants, usually from sugar beet pulp (US patent No. 6485767 (B1), 1997). Cellulose microfibers have a cross section of 2-10 nm, usually 2-4 nm. They create a very good product structure, i.e. can simultaneously serve as stabilizers and thickeners in food compositions, and can also replace fats in low-fat foods. At the same time, the organoleptic properties of the product are preserved and long-term stability and ductility are ensured.

They try to solve the problem of ensuring the necessary consistency using insoluble dietary fiber in the formulation of food emulsions used for the preparation of mayonnaise (patent RU No. 2395210, A23DL 1/24; A23D 7/015, 2010). Dietary fiber is a complex of natural polysaccharides of plant origin with water-binding, fat-binding, gel-forming and sorption properties. These fibers can be extracted from citrus fruits, bean shells, various fruits, plants, rhizomes and wood. In this patent it is intended to use, for example, fibers with a length of 25 to 400 microns, a width of 3.0 to 20.0 microns of the trademark Vitacel and Herbacel. The composition of this mayonnaise also includes acetic or citric acid, oil (sunflower, olive, palm, soybean, etc.), emulsifier, water, salt, vitamins and other components according to the recipe.

The closest in technical essence is low-calorie mayonnaise with a vegetable oil content of less than 10%. The product contains water, egg whites, microcrystalline cellulose and polydextrose, which, with the correct formulation, allows to obtain a product with organoleptic and rheological properties comparable to ordinary mayonnaise (patent EP 0477827 A2, A23L 1/24, A23L 1/308, 1991). A non-fat mayonnaise product was also obtained that included all the same ingredients as low-calorie, with the exception of vegetable oil. Four premixes are proposed: a mixture of dry ingredients and water; a mixture of microcrystalline cellulose and water; a combination of gum, preferably xanthan, and water; a combination of water, egg white, protein whey, and, if necessary, flavoring and coloring agents. Microcrystalline cellulose is used to provide the necessary consistency and is 0.25-5% of the finished product.

The problem to which this invention is directed is the elimination of the above disadvantages and the production of mayonnaise with the characteristics of a full-fat product and health benefits.

The technical result achieved by the implementation of this invention is to expand the range of mayonnaise products, in particular, to create a product with low fat content, using microfibrillar cellulose with a fiber size of about 150 nm, which perform a number of functions in the product: enrichment, creating a structure, imitation of fat.

The technical result is achieved by the fact that mayonnaise, including a fat component, an egg component, a sweetening component, sodium chloride, acetic acid, dietary fiber, water, according to the invention, as dietary fiber contains gelled microfibrillar cellulose containing cellulose and pectin in a bound state, obtained from sugar beet pulp by steaming, bleaching and repeated washing with water after each operation, followed by homogenization, as a fat component vegetable oil, d optionally contain mustard oil, with the following content of components, wt.%:

Vegetable oil 5.0-54.9 Alimentary fiber 0.001-20.0 Egg component 0.001-10.0 Sugar 0.1-10.0 Common salt 0.1-3.0 Acetic acid 80% 0.01-1.8 Mustard oil 0.001-0.1 Water rest

Mayonnaise as a vegetable oil contains refined deodorized sunflower oil or a mixture of vegetable oils: sunflower, olive, corn, rapeseed, soy. The advantage of using blended vegetable oil is to create blended oils balanced in fatty acid composition with different ratios of PUFAs, wt.%: Olive 5.0-49.9, sunflower 49.9-5.0; or corn 5.0-49.9, sunflower 49.9-5.0; or rapeseed 5.0-49.9, sunflower 49.9-5.0; or soybean 5.0-49.9, sunflower 49.9-5.0.

It contains egg powder as an egg component, which improves the consumer properties of mayonnaise for HoReCa, used for baking, or pasteurized fermented egg yolk, resulting in a product with a more pronounced egg taste.

In addition to acetic acid, it may contain either lactic or citric or a mixture thereof, which makes it possible to achieve a “mild” taste of mayonnaise and increase the shelf life: acetic acid 0.01–1.8, lactic acid 1.8–0.01; or acetic acid 0.01-1.8, citric acid 1.8-0.01; or lactic acid 0.01-1.8, citric acid 1.8-0.01.

It additionally contains a stabilization system (hydrocolloids) to increase the viscosity of the product and eliminate syneresis when using mayonnaise in HoReCa, wt.%:

xanthan gum 0.01-1.0 guar gum 0.01-1.0 carob gum 0.01-1.0 sodium alginate 0.01-1.0

To increase the viscosity of the product and improve the consumer properties of mayonnaise for catering (HoReCa) additionally contains from 0.01 to 5.0% starch.

As an antioxidant, it contains plant extracts that extend the shelf life of mayonnaise without using synthetic antioxidants (antioxidants), wt.%:

rosemary extract 0.001-1.0 green tea extract 0.001-1.0 dihydroquercetin 0.001-1.0

Instead of salt, it may contain iodized or sea salt to enrich the product with useful microelements, and instead of sugar, sugar substitutes or sweeteners to reduce the calorie content of mayonnaise, wt.%: Sugar 0.1-9.9, fructose 9.9-0.1; or sugar 0.1-9.9, saccharin 0.1-0.001.

The microfibrillar cellulose used in this invention is a homogeneous paste-like pectin-containing product, odorless, with an impersonal taste, white or yellowish, with a moisture content of not more than 93.5%, without crunching. The product does not contain free mechanical impurities, the presence of molasses pigment residues is possible. The residual content of hydrogen peroxide in 1% aqueous extract from microfibrillar cellulose according to ACC is not more than 0.01%. The product complies with microbiological requirements:

yeast, cfu / gr lack of mold, cfu / gr lack of OMCH, CFU / gr, (KMAFAnM) no more thirty BGKP, CFU / 0,1 gr lack of pathogenic microflora, CFU / 2 gr lack of

Microfibrillar cellulose is obtained from sugar beet pulp, after grinding the raw materials. This method involves steaming the crushed raw materials, combined bleaching with repeated washing with water, followed by homogenization.

Microfibrillar cellulose, which has passed the homogenization stage, is a gel-like product. The resistance of a 3% gel according to ACC at a temperature of + 20 ° C and a triple pass through a homogenizer at a pressure of 250-300 atmospheres is at least 12 hours. The viscosity of a 3% gel according to ACC at a temperature of + 20 ° C and a triple pass through a homogenizer at a pressure of 250-300 atmospheres and the preparation of a hydraulic module 1:32 is at least 9000 cps.

Obtained in the described manner, Microfibrillar cellulose with an average fiber size of about 150 nm has the following properties:

- is a regulator of the rheology of fat-containing products;

- has the organoleptic properties of the fat product;

- helps to increase the biological and nutritional value of food;

The use of microfibrillar cellulose colloidal gel in the production of mayonnaise makes it possible to obtain a product with higher consumer properties, in contrast to similar products obtained using microcrystalline or powdered cellulose.

As dietary fiber according to this invention it is possible to use, for example, dietary fiber made according to the technology described in the patent of the Russian Federation No. 2175844, A23L 1/214? 2001, after the transfer of their gel state.

Cellulose is an insoluble dietary fiber, since it is the main substance of plant cells and ranges from 50 to 98% depending on the type of plant.

Obtaining medium- and low-calorie mayonnaise involves the mandatory use of thickeners and stabilizers of consistency, which are usually used polysaccharide-type hydrocolloids. In mayonnaise, hydrocolloids stabilize the emulsion system, providing water-binding ability and the desired consistency.

In the claimed product, the above functions are performed by insoluble microfibrillar cellulose.

Cellulose is insoluble in water, but it is able to bind water, swell and disperse in it, forming viscous solutions.

The introduction of microfibrillar cellulose into the product formulation ensures the fullness of mayonnaise flavor and consumer properties similar to those of high fat products. Due to its colloidal properties, dietary fiber is a “mimic of fat," since at a certain concentration in an aqueous solution they form a fat-like gel that gives the product a creamy taste.

Making mayonnaise.

Preparation of mayonnaise emulsion.

A prescription amount of water and dry components, with the exception of egg products, is supplied to the mixer, which provides discharge and the possibility of heating or cooling the product. The mixture is pasteurized and cooled to the temperature of introducing the egg components.

After introducing the egg components, they are pasteurized and then further cooled. Vegetable and mustard oils are dispersed into the cooled mixture.

At the end of the oil input, microfibrillar cellulose prepared as a gel is fed into the mixer. Then a solution of acetic acid or other food acids is introduced.

Then the mixture is homogenized and a sample is taken for laboratory analysis and organoleptic evaluation by the tasting committee.

The result is a medium- or low-calorie mayonnaise, enriched with dietary fiber, having a creamy consistency and balanced taste, as close as possible to high-calorie mayonnaise.

Claims (13)

1. Mayonnaise, including a fatty component, an egg component, a sweetening component, sodium chloride, acetic acid, dietary fiber, water, characterized in that it contains gelled microfibrillar cellulose containing cellulose and pectin in a bound state obtained from sugar pulp as dietary fiber beets by steaming, bleaching and repeatedly washing with water after each operation with subsequent homogenization, vegetable oil as a fat component additionally contains mustard oil at eduyuschem Content, wt.%:
vegetable oil 5.0-54.9 alimentary fiber 0.001-20.0 egg component 0.001-10.0 sugar 0.1-10.0 food salt 0.1-3.0 acetic acid 80% 0.01-1.8 mustard oil 0.001-0.1 water rest 2. Mayonnaise according to claim 1, characterized in that the vegetable oil contains refined deodorized sunflower oil. 3. Mayonnaise according to claim 1, characterized in that as vegetable oil contains a mixture of vegetable oils (blend), wt.%:
a. olive 5.0-49.9%, sunflower 49.9-5.0%;
b. corn 5.0-49.9%, sunflower 49.9-5.0%;
c. rapeseed 5.0-49.9%, sunflower 49.9-5.0%;
d. soybean 5.0-49.9%, sunflower 49.9-5.0%. 4. Mayonnaise according to claim 1, characterized in that as an egg component contains egg powder. 5. Mayonnaise according to claim 1, characterized in that as the egg component contains a pasteurized fermented egg yolk. 6. Mayonnaise according to claim 1, characterized in that, in addition to acetic acid, it contains either lactic or citric, or a mixture thereof, wt.%:
a. acetic acid 0.01-1.8%, lactic acid 1.8-0.01%;
b. acetic acid 0.01-1.8%, citric acid 1.8-0.01%;
c. lactic acid 0.01-1.8%, citric acid 1.8-0.01%. 7. Mayonnaise according to claim 1, characterized in that it further comprises a stabilization system - hydrocolloids, wt.%:
a. xanthan gum 0.01-1.0;
b. guar gum 0.01-1.0;
c. locust bean gum 0.01-1.0;
d. sodium alginate 0.01-1.0. 8. The mayonnaise according to claim 1, characterized in that it further comprises from 0.01 to 5.0% starch. 9. Mayonnaise according to claim 1, characterized in that it further comprises natural plant antioxidants, wt.%:
a. rosemary extract 0.001-1.0%;
b. green tea extract 0.001-1.0%;
c. dihydroquercetin 0.001-1.0%. 10. Mayonnaise according to claim 1, characterized in that the quality of edible salt contains edible table salt. 11. Mayonnaise according to claim 1, characterized in that, as edible salt, contains edible iodized salt. 12. Mayonnaise according to claim 1, characterized in that the quality of edible salt contains edible sea salt. 13. Mayonnaise according to claim 1, characterized in that, in addition to sugar, contains fructose or saccharin, wt.%:
a. sugar 0.1-9.9%, fructose 9.9-0.1%;
b. sugar 0.1-9.9%, saccharin 0.1-0.001%.