RU2547432C1 - Mayonnaise production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mayonnaise production method envisages preliminary mixing of water, salt, sugar and food additives till formation of a homogeneous solution that is heated up to 83-88°C, maintained during 5-8 minutes and cooled to 58-62°C; one adds an egg product into the produced solution and slowly supplies vegetable oil with simultaneous stirring of the mixture; after complete stirring of oil one adds a mixture of 70% acetic acid preliminarily dissolved in water at a ratio of 1:8 and balsamic vinegar; then one performs stirring and homogenisation during 2-4 minutes with subsequent cooling and packing; vegetable oil is represented by argan oil in a mixture with sunflower and/or soya bean and/or rape and/or olive oil(s); the egg product is represented by dry powder of chicken or quail eggs or liquid chicken and/or quail eggs or dry powder of fermented chicken and/or quail eggs. All the initial components are taken at the specified ratio.

EFFECT: improvement of structural, physical-and-chemical and organoleptic indices of mayonnaise and mayonnaises range expansion.

2 cl, 3 ex

Description

The invention relates to the food industry, namely to the oil industry.

Mayonnaise is one of the most consumed foods. It is taken as a seasoning to improve the taste and digestibility of food, and also as an additive in the preparation of various dishes. Mayonnaise is a creamy finely divided oil-in-water emulsion made from refined, deodorized vegetable oils with the addition of emulsifiers, stabilizers, thickeners, flavors and spices.

A known method of making mayonnaise, characterized in that the dry components are mixed with water, add egg melange, then the mixture is heated to 80 ° C and kept for 15-20 minutes, cooled to a temperature of 68-72 ° C and kept for 20-30 minutes followed by cooling to 45 ° C, vegetable oil, 70% acetic acid are introduced and homogenized, while mixing the dry components with water, introducing egg melange, introducing vegetable oil, 70% acetic acid and homogenizing is carried out in an NGD-5 homogenizer 5 under a pressure of 3.0 kg / cm ² moreover, egg melange is used in an amount of 25-50% by weight of the finished product (RU 2483585 C2, 06/10/2013).

A disadvantage of the known analogue is the low shelf life.

Closest to the claimed is a method for producing mayonnaise, which contains, wt.%: Vegetable oil - 65.40, egg powder (dry) - 5.00, skimmed milk powder (COM) - 1.60, granulated sugar - 1, 50, salt - 1.10-1.30, mustard powder - 0.75, baking soda - 0.05, acetic acid 80% - 0.55-0.75, water - the rest. A method of producing mayonnaise provides the following. The powdered components of mayonnaise (egg powder, mustard powder, skimmed milk powder, granulated sugar) are fed to appropriate bins. To prepare mayonnaise paste, hot water with a temperature of 90-100 ° C is served in a mixer with a capacity of 1.5 m ³ , then mustard powder, after brewing of which water with a temperature of 35-40 ° C, dosed skimmed milk, granulated sugar and baking soda are supplied. The mixture at 90-95 ° C is intensively mixed with two frame mixers, rotating with a frequency of 70-80 rpm. The mixture is incubated for 20-25 minutes, cooled to 40-45 ° C, and an aqueous solution of egg powder pre-prepared at 40-45 ° C is added. With stirring, a uniform paste forms, which is cooled to 30-40 ° C and sent to a mixer with a capacity of 2 m ³ . A weighted amount of vegetable oil and a pre-prepared vinegar-salt solution are also sent here. Mix with two frame mixers, rotating at a frequency of 60-80 rpm, with the preparation of a coarse mayonnaise emulsion, which is dispersed in a homogenizer to obtain a finely divided emulsion. Ready mayonnaise is packaged, rolled up and labeled (Paronyan V.Kh. Technology of fats and fat substitutes. - M .: DeLi print, 2006, p. 462-463, 467-470).

Famous mayonnaise has a short shelf life.

The objective of the invention is to improve the structural, physico-chemical and organoleptic characteristics of mayonnaise, as well as expanding the assortment of mayonnaise.

The problem is solved in that the method for producing mayonnaise, according to the invention, involves pre-mixing water, salt, sugar and food additives to form a homogeneous solution, which is heated to a temperature of 83-88 ° C, kept for 5-8 minutes and cooled to a temperature 58-62 ° C, egg product is added to the resulting solution, vegetable oil is slowly added while the mixture is stirred, after the oil is completely mixed, add a mixture of 70% acetic acid, previously diluted in water at 1: 8 ratio, and balsamic vinegar, then stirring and homogenization are carried out for 2-4 minutes, followed by cooling and packing, while argan oil mixed with sunflower and / or soybean and / or rapeseed oil is used as vegetable oil and / or olive, and as an egg product - dry powder of a chicken and / or quail egg, or liquid chicken and / or quail egg, or dry powder of a fermented chicken and / or quail yolk, while the starting components are used in the following shenii, wt.%:

Sunflower oil and / or soybean and / or rapeseed and / or olive 20-80 Argan oil 0.01-5 Dry chicken and / or powder quail egg, or liquid chicken and / or quail egg, or dry fermented powder chicken and / or quail yolk 0.2-2 70% acetic acid 0.01-2 Balsamic vinegar 0.01-2 Salt 0.01-2 Sugar 0.01-2 Nutritional supplements 0.01-3 Water Rest

Moreover, when using a dry egg product, it is pre-mixed with vegetable oil in an amount of 2-5 wt.% Of the total amount of oil.

The technical result of the claimed invention is the production of mayonnaise, which has improved biologically active properties, with an extended shelf life, and also has resistance to delamination during storage, balanced fatty acid composition. The ratio of argan oil and sunflower, and / or soybean, and / or rapeseed, and / or olive oil is selected based on the need to obtain a mixture of oils with a certain content and ratio of unsaturated fatty acids and certain viscosity properties, since the viscosity of these oils is different. The claimed mass ratio of oils and the quantitative content of the mixture of oils in the composition allows you to keep the system from delamination during its shelf life.

As a result of the studies, an unexpected result was obtained from the use of balsamic vinegar and argan oil in combination, with their combined introduction into the mayonnaise formulation, the preservation of the useful substances that make up its ingredients increases.

It was also noted that the shelf life of the finished mayonnaise has increased significantly.

A unique argan tree, the fruits of which serve as a raw material for the production of argan oil, grows in the South-West of the Kingdom of Morocco, located in the North-West of the African continent. Produced by cold pressing (pressing) of the nucleoli contained in the bones of the fruits of the Argan tree, Argan oil has long been considered one of the most expensive plant products in the world. To produce edible argan oil, seeds from argan fruits are lightly fried beforehand to give argan oil a pleasant nutty flavor. To taste, argan oil is a bit like pumpkin oil, but at the same time has a tart, islandy finish with hints of walnut and spices. The highest content of vitamin E in argan oil (in terms of the content of this “youth vitamin”, argan oil is 3 times higher than olive oil), carotenoids (precursors of vitamin A), oleic fatty acid (Omega-9) (40-60%) and linoleic ( Omega-6) fatty acids (28-36%). Also in the composition of argan oil there are other fatty acids (palmitic - 13-16%), stearic 6-8%), ferulic acid, polyphenols, phytosterols, triterpene alcohols, as well as a powerful natural antioxidant squalene. The polyunsaturated omega-9 and omega-6 fatty acids contained in argan oil contribute to the improvement of the functional state of the cardiovascular, central nervous, immune, reproductive and endocrine systems, have a beneficial effect on the skin condition and the functioning of the organs of vision, have anti-inflammatory and antioxidant effects, and contribute to stabilization of blood sugar in diabetes, prevent the development of cancer. The carotenoids present in argan oil (which are converted into vitamin A in the human body) have a pronounced wound healing, anti-inflammatory and antioxidant effect, enhance immunity, stimulate the natural production of collagen and keratin fibrillar proteins, and are also necessary for the full functioning of the visual apparatus and reproductive system. Vitamin E, the concentration of which is especially high in argan oil, has a beneficial effect on the functional state of the heart and circulatory system, helps to improve the condition of the organs of vision, skin and mucous membranes. This natural antioxidant present in argan oil, in addition, takes part in the formation of immunity, in maintaining optimal hormonal balance and in regulating blood glucose, and is also necessary for the full-fledged process of spermatogenesis and coordinated work of the muscular system.

Balsamic vinegar (also called "balsamic") is the most refined, rich in flavoring overtones and traditionally expensive among food vinegars. It is prepared from the juice of certain varieties of white grapes, for which the raw materials are pressed and boiled in open boilers. After that, the resulting wort is cooled, filtered and poured into barrels of special types of wood (cherry, chestnut, thuja, oak). Further, vinegar can “ripen” from 12 to 25 years, depending on the variety. And they do not withstand it in the cellars, like wine, but in the attic. And during all this time, as the excess moisture evaporates, balsamic vinegar is poured into barrels of ever smaller volume. After the expiration of the exposure time, the product acquires a taste of wood and a complex aroma. This thick dark brown seasoning belongs to the category of sweet and sour seasonings and is traditionally made in the Italian town of Modena. Traditional balsamic vinegar has a very dark color, a sweet fruity aroma and a thick consistency. It contains macro- and microelements (phosphorus, potassium, iron, calcium, magnesium, copper, zinc, manganese), vitamins (B1, B2, A, B3, C), polyphenols, anthocyanins, pectin substances, saccharides, organic acids (pyruvic and vinegar). Balsamic vinegar contains pectin and polyphenols. Polyphenols in balsamic vinegar have antioxidant properties.

The use of balsamic vinegar in amounts less than stated in the claims does not allow to increase shelf life, and in large - it is not economically feasible and will lead to a deterioration in the taste of the product.

Mayonnaise is obtained as follows.

Pre-mix water, salt, sugar and food additives until a homogeneous solution is formed, which is heated to a temperature of 83-88 ° C, incubated for 5-8 minutes and cooled to a temperature of 58-62 ° C. Egg product is added to the resulting solution and vegetable oil is slowly fed while stirring the mixture. When using a dry egg product, it is advisable to pre-mix it with oil in an amount of 2-5 wt.% Of the total amount of oil. After completely mixing the oil, add a mixture of 70% acetic acid, previously diluted in water at a ratio of 1: 8, and balsamic vinegar. Then carry out mixing and homogenization for 2-4 minutes, followed by cooling and packaging. At the same time, argan oil mixed with sunflower, and / or soybean, and / or rapeseed, and / or olive oil is used as vegetable oil, and dry powder of chicken and / or quail eggs, or liquid chicken and / or a quail egg, or dry powder of a fermented chicken and / or quail yolk.

Example 1

Mayonnaise is made from the starting components, which are used in the following ratio, wt.%:

Sunflower oil and olive 80 Argan oil 0.01 Dry chicken egg powder 2 70% acetic acid 0.01 Balsamic vinegar 2 Salt 2 Sugar 2 Nutritional supplements 3 Water 8.98

Example 2

Mayonnaise is made from the starting components, which are used in the following ratio, wt.%:

Soybean and rapeseed oil twenty Argan oil 5 Liquid Chicken and Quail Egg 0.2 70% acetic acid 2 Balsamic vinegar 0.01 Salt 0.01 Sugar 0.01 Nutritional supplements 0.01 Water 72.76

Example 3

Mayonnaise is made from the starting components, which are used in the following ratio, wt.%:

Sunflower oil fifty Argan oil 2,5 Dry fermented powder chicken eggs 1,0 70% acetic acid 1,0 Balsamic vinegar 1,5 Salt 1,5 Sugar 1,5 Nutritional supplements 2,5 Water 38.5

Mayonnaise has the following characteristics:

appearance, consistency - a homogeneous, creamy product, single air bubbles are allowed;

color - from white to yellowish-cream, uniform throughout the mass.

Going beyond the stated parameters will not allow you to get mayonnaise with the above properties.

Claims (2)

1. The method of producing mayonnaise, characterized in that it involves pre-mixing water, salt, sugar and food additives until a homogeneous solution is formed, which is heated to a temperature of 83-88 ° C, incubated for 5-8 minutes and cooled to a temperature of 58- 62 ° C, egg product is added to the resulting solution, vegetable oil is slowly added while the mixture is stirred, after the oil is completely mixed, add a mixture of 70% acetic acid, previously diluted in water at a ratio of 1: 8, and balsamic vinegar, then mixing and homogenizing is carried out for 2-4 minutes, followed by cooling and packing, while argan oil mixed with sunflower and / or soybean and / or rapeseed and / or olive oil is used as vegetable oil and as an egg product - dry powder of a chicken and / or quail egg, or liquid chicken and / or quail egg, or dry powder of a fermented chicken and / or quail yolk, while the starting components are used in the following ratio, wt.%:
Sunflower oil, and / or soybean, and / or rapeseed and / or olive 20-80 Argan oil 0.01-5 Dry chicken and / or powder quail egg, or liquid chicken and / or quail egg, or dry fermented powder chicken and / or quail yolk 0.2-2 70% acetic acid 0.01-2 Balsamic vinegar 0.01-2 Salt 0.01-2 Sugar 0.01-2 Nutritional supplements 0.01-3 Water Rest 2. The method of producing mayonnaise according to claim 1, characterized in that when using a dry egg product, it is pre-mixed with vegetable oil in an amount of 2-5 wt.% Of the total amount of oil.