RU2524821C1 - Mayonnaise - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mayonnaise contains, in an effective quantity, a fat phase, mustard powder, sugar sand, food culinary salt and an acid hydrolysate of food parts of bivalved mollusks. The fat phase is represented by vegetable oils mixture containing unrefined linseed oil in an amount of 14%, refined sunflower, maize or cotton seeds oil in an amount of 46% and olive oil in an amount of 40% of the total quantity of vegetable oils; bivalved mollusks are represented by Sakhalin surf clam and inflated ark; additionally the product contains egg powder.

EFFECT: invention allows to enhance the product biological value and efficiency, impart preventive properties to the product, increase storage life and expand the range of mayonnaises.

2 cl, 3 ex

Description

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

Known dietary mayonnaise (see RF patent No. 2164762, IPC A 23 L 1/24, publication date 04/10/2001), containing vegetable refined deodorized oil in an amount of 35-40% by weight, skimmed milk powder, mustard powder, sugar, table salt, 80% acetic acid, sodium bicarbonate, a phospholipid food product obtained from plant phospholipids as an emulsifier, soy milk powder, soy flour and water.

The disadvantages of the well-known mayonnaise include its low therapeutic and prophylactic properties, as well as the increased complexity of preparation due to the difficult preparation of a phospholipid food product (lecithin), including four-fold mixing with a solvent, separation of neutral lipids and drying, which requires time and increases the cost of the product.

A known composition for the method of producing mayonnaise (see RF patent No. 2035168, IPC A 23 L 1/24, publication date 05/20/95) based on mussel broth containing vegetable oil, salt, sugar, mustard, an aqueous solution of pectin, acetic acid.

The disadvantages of the technical solution can be specified as the content of 71% vegetable oil, as a result of which the finished product has high calorie content, as well as insufficient stability due to the use of an emulsifier with insufficiently high emulsifying properties (4% aqueous pectin solution, and in an amount of only 1% by weight) .

A known composition according to the method of producing mayonnaise (see RF patent No. 1729006, IPC A 23 L 1/24, publication date 09/20/95), which includes vegetable oil, juice obtained when boiling uncooked squid in its own juice in the amount of 16, 5-19.4% and 9% vinegar in an amount of 2%.

A disadvantage of the known mayonnaise is its high calorie content (vegetable oil content of 78.6-81.5%), as well as its low shelf life, due to the microbiological properties of non-skinned squid juice, and only acetic acid is present as a preservative in its composition.

Famous mayonnaise (see RF patent No. 2092081, IPC A 23 L 1/24, publication date 10/10/97), containing in its composition, wt.%: Vegetable oil 35.0-38.0; egg powder 6.0-7.0; food soy protein 4.0-4.9; natural honey 5.8-9.5; condensed milk whey (with an acidity of 200-400 ° T) 11.8-12.2; salt 1.8-2.0; boiled water from cooking hydrobionts with a solids content of 3 to 10% - the rest and additionally containing crushed boiled scallop, or crab, or squid meat in an amount of 4.6-8.5 wt.%.

The disadvantages of this mayonnaise include a high content of egg powder, which is a source of cholesterol, which does not allow this mayonnaise to be considered dietary, low prophylactic value, and a short shelf life due to the presence of a whey protein concentrate.

Mayonnaise was chosen as the closest analogue (see RF patent No. 2332034, IPC A 23 L 1/24, publication date 08/27/2008), containing in its composition, wt.%: Vegetable oil 47.0-50.0; fat-free soya flour 5.0-7.0; granulated sugar - 1.2-1.5; mustard powder - 0.75-1.00; edible salt - 1.0-1.2; citric acid - 0.5-0.6; boiled water from boiling scallop milk - the rest.

The disadvantages of the closest analogue are the short shelf life, reduced durability, low biological value and effectiveness.

The problem to which the invention is directed, is the development of mayonnaise formulations with improved characteristics.

The problem is solved in that in mayonnaise containing effective amounts of the fat phase, mustard powder, granulated sugar, edible salt and acid hydrolyzate from the food parts of bivalves and liquid, a mixture of vegetable oils containing unrefined linseed oil is used as the fat phase in the amount of 14%, refined sunflower, corn or cottonseed oil in the amount of 46% and olive oil in the amount of 40% of the total amount of vegetable oils, as bivalve mollusks they use Sakhalin spizula and Broughton anadara, drinking water is used as a liquid, in addition, mayonnaise additionally contains egg powder. In addition, the content of components in mayonnaise is, wt.%:

A mixture of vegetable oils 50-55 Mustard powder 0.75-1.00 Granulated sugar 1.2-1.5 Edible salt 1.0-1.2 The hydrolyzate from the food parts of bivalves 6-9 Egg powder 3-4 Drinking water Rest

The technical result achieved in solving the problem is expressed in increasing the biological value and effectiveness of the product, imparting prophylactic properties due to the balance of the fatty acid composition of the fat phase and the manifestation of antiradical and antioxidant properties, increasing the shelf life of the product, as well as expanding the range of mayonnaise enriched with biologically active substances of marine origin.

A comparative analysis of the features of the claimed solution with the signs of the prototype and analogues indicates the conformity of the claimed solution to the criterion of "novelty."

The features of the characterizing part of the claims provide a solution to a set of functional tasks.

The sign “as a fat phase, use a mixture of vegetable oils containing unrefined linseed oil in an amount of 14%, refined sunflower, corn or cottonseed oil in an amount of 46% and olive oil in an amount of 40% of the total amount of vegetable oils” provides a balanced composition of saturated and unsaturated fatty acids, the optimal ratio of unsaturated fatty acids ω-6 / ω-3, and also gives the finished product therapeutic and prophylactic properties, due to which it ensures high efficiency Vaeth normalization of lipid metabolism, improvement of metabolism, and prevention of cardiovascular diseases.

The presence of a complex of vitamins, antioxidants, biologically active substances provides high functional properties of the mixture.

Flaxseed edible oil contains unsaturated fatty acids: alpha-linolenic (omega-3), linoleic acid (omega-6), which are unsaturated fatty acids that are not synthesized in the human body. These acids, called vitamin F or essential fatty acids, are involved in the construction of cell membranes, in the synthesis of hormones, in the regulation of metabolism at the cellular level. They contribute to the elimination of excess cholesterol from the body, forming easily oxidizable esters with cholesterol, clean the walls of blood vessel cells and increase their elasticity, reduce the risk of coronary heart disease and can be considered as a means of preventing atherosclerosis, myocardial infarction and other diseases of the cardiovascular system . In addition, linseed oil contains tocopherols (vitamin E) in the form and amount of about 120 mg%, as well as a vitamin complex. Flaxseed oil is one of the best in its biological value. It helps to improve cellular metabolism, has a beneficial effect on the nervous system, and also lowers cholesterol.

The composition of sunflower oil includes glycerides of palmitic, stearic, arachidonic, lignoceric, oleic and linoleic acids. Sunflower oil contains linolenic (omega-3) and linoleic (omega-6), unsaturated fatty acids that have a beneficial effect on the body. In addition, sunflower oil contains vitamins of groups A, D and fat-soluble vitamin E. Vitamin E (tocopherol), as an antioxidant, protects against cardiovascular diseases, supports the immune system, promotes the absorption of vitamins A and D, takes part in the exchange of proteins and carbohydrates . The presence in the diet of a high content of polyunsaturated fatty acids requires the intake of additional amounts of vitamin E, since the activation of fat metabolism is accompanied by an intensification of oxidative processes in cell membranes. There is 12 times more vitamin E in sunflower oil than, for example, in olive. Approximately 25-30 g of sunflower oil provides the daily requirement of an adult for linoleic acid and vitamin E.

The biological value of corn oil is mainly due to its high content of biologically active linoleic acid, as well as vitamin E (tocopherols). In addition, corn oil is rich in bioflavonoids (quercetin, isocvercetin, luteolin, myricetin, epicatechin, scropoletin), which enhance the secretion of bile by the liver cells, reduce the viscosity of bile, have an antispasmodic effect on the biliary tract, stimulate gall bladder motility and have anti-gastrointestinal activity. Corn oil contains coumarin compounds that have a fungicidal and bactericidal effect. Corn oil regulates cholesterol metabolism in the body, preventing its deposition in the walls of blood vessels. The use of corn oil reduces the tendency to form blood clots, especially in patients with coronary atherosclerosis, and has a beneficial effect in the prevention and treatment of atherosclerosis, obesity, liver diseases, obliterating arterial diseases, and diabetes mellitus.

Cottonseed oil obtained from cotton seeds contains up to 45% unsaturated linoleic acid; it stabilizes lipid balance. The vitamin E content in cottonseed oil is 99 mg%.

The chemical composition of olive oil is almost entirely monounsaturated fat, which has a beneficial effect on cholesterol. The content of polyunsaturated fatty acids in it is insignificant, but it is absorbed better than other vegetable oils and is well tolerated even by people suffering from digestive disorders, diseases of the liver and gall bladder. Olive oil is a good therapeutic and prophylactic agent, in particular with atherosclerosis; it has an immunostimulating effect, helps prevent cardiovascular diseases, helps in the treatment of digestive organs, strengthens bone tissue, and reduces the risk of cancer. With its help, it is possible to significantly reduce the level of "bad" and increase the level of "good" cholesterol, reduce the rate of oxidation by free radicals, normalize blood pressure, increase the elasticity of arterial walls and reduce the risk of blood clots.

The unsaponifiable lipids contained in olive oil play an important role. Extra virgin olive oil retains a non-saponifiable fraction, including, in particular, the following elements that have a beneficial effect on metabolism: sterols that block the absorption of food cholesterol by the intestines; tocopherols, carotene and vitamin A, which are powerful antioxidants and contribute to an increase in the content of “healthy” cholesterol in the blood; terpenes, contributing to the secretion of bile acids.

The sign “Sakhalin Spizula and Broughton Anadara are used as bivalve mollusks” provides the possibility of its use as an additional emulsifier, increases biological value and gives the finished product immunomodelling properties, while also increasing shelf life.

The hydrolyzate from the soft parts of the Sakhalin spizula and Broughton anadara contains (in terms of dry matter), wt.%: Protein - 42-48, fat - 0.3-0.5, ash - 1.5-2.0. The mineral component of the decoction (ash) includes such elements as phosphorus, sodium, potassium, and in easily digestible form. In addition, almost all essential amino acids are present in it, while a high content of methionine and phenylalanine is noted, 4.5 g /% and 5.1 g /%, respectively.

The hydrolyzate also contains biologically active substances such as taurine, betaine, glucosamine, as well as melanoidins and free amino acids with antiradical and antioxidant activity, which gives the product immunomodulating properties and increases the shelf life.

It was experimentally established that the antioxidant activity of the hydrolyzate is 1.05-2.08 mg / g O ₂ / min atoms, which is only 3 times less than the antioxidant activity of the known antioxidant α-tocopherol.

The sign “drinking water is used as liquid” provides the possibility of forming a stable water-fat emulsion.

The sign "additionally contains egg powder" provides the possibility of its use as an emulsifier, providing the preparation of a stable mayonnaise emulsion.

The sign "the content of the components is, wt.%:

A mixture of vegetable oils 50-55 Mustard powder 0.75-1.00 Granulated sugar 1.2-1.5 Edible salt 1.0-1.2 The hydrolyzate from the food parts of bivalves 6-9 Egg powder 3-4 Drinking water Rest

enriches the finished product with substances necessary for the body, provides high taste, in addition, the claimed ingredients mutually affect each other, showing a synergistic effect, which leads to an increase in their beneficial properties.

A method of preparing the inventive mayonnaise includes preparing the recipe components, preparing the mayonnaise paste, preparing the acid-salt solution, preparing the mayonnaise emulsion, homogenizing the emulsion, and storing.

At the stage of preparation of the ingredients, the egg powder is sieved, dispersed, while 1 part of the powder is mixed with 1 part of water with a temperature of 40-50 ° C, and then 1.5 parts of water are added and kept for swelling for 25-30 minutes at a temperature of 60-65 ° C.

The hydrolyzate from the food parts of bivalve mollusks is obtained by acid hydrolysis of the mantle and the motor muscle of the Sizalin Sizalin and Anadara Broughton muscles, subjecting them to heat treatment for 6-8 hours in a 6% solution of edible citric acid at a temperature of 95-100 ° C at a 1: 1 hydraulic unit.

Mustard powder is sieved, steamed, for which 2 parts of drinking water (at a temperature of 80-100 ° C) are added to 1 part of mustard powder. The mixture is well mixed until a smooth consistency with smoothing of the upper layer and layered layer of drinking water with a thickness of 4-6 cm at a temperature of about 100 ° C. The container is tightly closed with a lid and left for 3.5-4 hours. Before use, the upper layer of liquid is carefully drained.

Bulk components (granulated sugar, edible salt) are sieved and dosed by weight in accordance with the proposed recipe.

For the preparation of mayonnaise paste, part of the water is mixed with prepared egg powder, granulated sugar, edible salt and pre-prepared mustard powder. The mixture is thoroughly mixed and heated to 50-55 ° C for 25-30 minutes. Then, a hydrolyzate solution is introduced from the food parts of bivalve mollusks in a ratio of hydrolyzate: water of 1: 1 and stirred for 10 minutes.

In the resulting mayonnaise paste, with stirring, vegetable oil is introduced in small portions at a temperature of 18-20 ° C. After the introduction of the entire dose of oil and obtaining a homogeneous emulsion, the mixture is stirred for 10 minutes.

Then carry out the final homogenization of the resulting mixture using a homogenizer.

Example 1. Mayonnaise "Seafood".

Take the components in the following ratio, wt.%:

A mixture of oils 50.0; Mustard powder 0.75 Granulated sugar 1,5 Edible salt 1,0 Hydrolyzate from the mantle spizula 8.25 Egg powder 3.0 Drinking water 35.5

and make mayonnaise in accordance with the technology described above.

Thus obtained mayonnaise has a homogeneous homogeneous structure with a creamy consistency, a delicate sweet and sour taste without a discrediting taste and smell, and a grayish-cream color, uniform throughout the mass.

Example 2. The inventive mayonnaise is prepared analogously to example 1, while the components are taken in the following content, wt.%:

A mixture of oils 55.0 Mustard powder 1,0 Granulated sugar 1,2 Edible salt 1,2 Hydrolyzate from the Anadara Mantle 7.0 Egg powder 4.0 Drinking water 30.6

The resulting mayonnaise does not differ from mayonnaise in example 1.

Example 3. The inventive mayonnaise is prepared analogously to example 1, while the components are taken in the following content, wt.%:

A mixture of oils 52.0 Mustard powder 0.75 Granulated sugar 1,5 Edible salt 1,0 Muscle hydrolyzate spizula 3.25 Anadara muscle hydrolyzate 4.25 Egg powder 3,5 Drinking water 33.75

The resulting mayonnaise according to organoleptic indicators does not differ from the mayonnaise in example 1.

The simultaneous presence of egg processing products and waste processing of bivalve mollusks (acid hydrolyzate of food parts) in the composition of the inventive mayonnaise provides a higher degree of stabilization of this emulsion product. It was experimentally established that the emulsifying properties of egg powder are more pronounced in the presence of a hydrolyzate from the food parts of bivalve mollusks.

Citric acid and its salts in the hydrolyzate enhance the action of antioxidants present in sunflower, soybean and corn vegetable oils. It protects the tocopherols of these oils from accelerated oxidation, initiated by the presence of microimpurities of metals (Fe, Cu, etc.) and their fatty acid salts present in the oils, which helps to increase the shelf life of mayonnaise. Thus, the simultaneous presence of citric acid, biologically active substances of the hydrolyzate and these vegetable oils in the composition of mayonnaise provides higher protection of this product from oxidation during production and storage.

As a result of this synergistic effect, the stability of the claimed mayonnaise is improved, and as a result, its shelf life is increased.

The inventive composition provides the ability to store the finished product in a domestic refrigerator at a temperature of + 5 ° C for 60 days without changing its organoleptic and physico-chemical parameters.

The presence in the composition of the claimed mayonnaise of a fat phase with a balanced fatty acid composition, a hydrolyzate of bivalve mollusks containing biologically active substances of marine origin, free amino acids and melanoidins with antiradical and antioxidant properties, as well as an average oil content (50-55%) allows us to consider the claimed mayonnaise as dietary, with therapeutic and preventive, in particular adaptogenic properties.

Claims (2)

1. Mayonnaise containing effective amounts of the fat phase, mustard powder, granulated sugar, edible salt and acid hydrolyzate from the food parts of bivalve mollusks and liquid, characterized in that a mixture of vegetable oils containing unrefined linseed oil is used as the fat phase 14%, refined sunflower, corn or cottonseed oil in an amount of 46% and olive oil in an amount of 40% of the total amount of vegetable oils, using bacon as a bivalve mollusk y Sakhalin and anadary Broughton, the liquid is a potable water addition mayonnaise further comprises egg powder. 2. The mayonnaise according to claim 1, in which the content of the starting components is, wt.%:
A mixture of vegetable oils 50-55 Mustard powder 0.75-1.00 Granulated sugar 1.2-1.5 Edible salt 1.0-1.2 The hydrolyzate from the food parts of bivalves 6-9 Egg powder 3-4 Drinking water Rest