RU2601570C1 - Mayonnaise - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fat and oil industry. Mayonnaise contains a fat phase in form of a mixture containing olive oil and unrefined linseed oil, as well as one of oils, selected from refined sunflower, corn or cotton, mustard powder, granulated sugar, table salt, hydrolysate of edible parts mussel, emulsifier in form of a product of processing eggs and drinking water. Fat phase includes unrefined linseed oil in an amount 6.6-8.7 wt%, refined sunflower, maize or cottonseed oil in an amount 23.7-32.3 wt% and olive oil in an amount of 22.0-30.2 wt%, hydrolysate used is an enzymatic hydrolyzate of mantle and/or motor muscle of Chinese mactridae, emulsifier is standard dry egg yolk, mayonnaise additionally contains citric acid.

EFFECT: invention improves biological value and effectiveness of product, imparts preventive properties, prolongs storage life of product, and widens range of mayonnaises.

3 cl, 2 tbl, 3 ex

Description

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

A known composition for the method of producing mayonnaise (see RF patent No. 2035168, IPC A23L 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 A23L 1/24, publication date 09/20/95), which includes vegetable oil, juice obtained by cooking 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. 2332034, IPC A23L 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 this mayonnaise are a short shelf life, reduced durability, low biological value and effectiveness.

Mayonnaise was chosen as the closest analogue (see RF patent No. 2524821, IPC A23L 1/24, publication date 08/10/2014) containing the fatty phase in the form of a mixture including unrefined linseed oil, refined sunflower, corn or cottonseed oil and olive oil, mustard powder, granulated sugar, edible salt, a hydrolyzate from the food parts of a bivalve mollusk, an emulsifier in the form of an egg product and drinking water.

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 a functional orientation mayonnaise formulation with improved characteristics, a balanced fatty acid composition, enriched with selenium, biologically active substances of marine origin.

The problem is solved in that in mayonnaise containing a fatty phase in the form of a mixture comprising olive oil and unrefined linseed oil, as well as one of the oils selected from refined sunflower, corn or cotton, mustard powder, granulated sugar, edible salt, a hydrolyzate from the food parts of a bivalve mollusk, an emulsifier in the form of an egg processing product and drinking water, the fat phase includes unrefined linseed oil in an amount of 6.6-8.7 wt. %, refined sunflower, corn or cottonseed oil in an amount of 23.7-32.3 wt. % and olive oil in an amount of 22.0-30.2 wt. %, an enzymatic hydrolyzate from the mantle and / or motor muscle of the Chinese mactra is used as the hydrolyzate, standard dry egg yolk is used as an emulsifier, in addition, mayonnaise additionally contains citric acid.

In addition, the content of the components is, wt. %:

unrefined linseed oil 6.6-8.7 refined sunflower, corn or cottonseed oil 23.7-32.3 olive oil 22.0-30.2 mustard powder 0.75-1.00 granulated sugar 1.2-1.5 food salt 1.0-1.2 hydrolyzate from food parts of maktra chinese 12-15 dry egg yolk standard 1-1.5 citric acid 0.75 drinking water rest

In addition, unrefined linseed oil with a selenium content of 10 μg in 1 g of oil is used in mayonnaise.

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, the presence of antioxidant selenium and the manifestation of antiradical and antioxidant properties, increasing the shelf life of the product, improving organoleptic characteristics for due to the presence of carotenoids in the enzymatic hydrolyzate, giving the finished product a pinkish-cream color, as well as extension range 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.

Signs "fat phase includes unrefined linseed oil in the amount of 6.6-8.7 wt. %, refined sunflower, corn or cottonseed oil in an amount of 23.7-32.3 wt. % and olive oil in an amount of 22.0-30.2 wt. % ”Ensure the balance of the fatty acid composition of the fat phase and saturated fatty acids, the optimal ratio of unsaturated fatty acids ω-6 / ω-3, and also give the finished product high functional properties of the mixture due to the content of a complex of vitamins, antioxidants, biologically active substances.

In addition, tocopherols (vitamin E) contained in vegetable oils as part of mayonnaise increase the resistance of the emulsion to oxidation, since they have a powerful antioxidant effect and protect the cellular structures of the body from the damaging effects of radiation, toxins of various nature, heavy metals.

The content of unsaturated fatty acids in the used vegetable oils are shown in table 1.

Thus, the content of mono- and polyunsaturated fatty acids in a mixture of vegetable oils introduced into mayonnaise is:

- oleic acid (C 18: 1) - 21.7-21.9%;

- linoleic acid (C 18: 2) - 47.3-50.5%;

- linolenic acid (C 18: 3) - 4.5-4.8%.

The mixture of vegetable oils used provides a ratio of linoleic and linolenic acid of 10.5: 1, which is close to optimal (9-10: 1).

The high content of unsaturated fatty acids gives the proposed mayonnaise pronounced hypocholesterolemic properties.

The sign “an enzymatic hydrolyzate from the mantle and / or the motor muscle of the Chinese mactra is used as a hydrolyzate” provides the possibility of its use as an additional emulsifier, improving organoleptic quality indicators due to the presence of carotenoids in the enzymatic hydrolyzate, giving the finished product a pinkish-cream color, increasing the biological value and efficiency and give the finished product adaptogenic properties, while increasing the shelf life.

Due to the breakdown of proteins into water-soluble subunits, the hydrolyzate from the food parts of the Chinese maktra has a surface tension coefficient of 0.0005-0.0008 Pa · s, which is lower than that of water, has pronounced structure-forming properties: foaming ability is 450-480%, emulsifying ability 2.95-3.08 ml of oil.

The hydrolyzate from the soft parts of the Chinese maktra contains (in terms of dry matter), wt. %: protein - 28-35, fat - 0.6-0.9, ash - 1.8-2.0.

The mineral component of the hydrolyzate (ash) includes elements such as phosphorus, sodium, potassium, and in easily digestible form. In addition, it contains almost all the essential amino acids necessary for humans, as well as a high content of sulfur-containing and aromatic amino acids.

The hydrolyzate also contains a large number of free amino acids and peptides with biological activity - taurine, betaine, glucosamine. The presence of these substances, as well as the melanoidins formed during hydrolysis, provides the manifestation of antiradical and antioxidant activity, which gives the product immunomodelling properties and increases the shelf life.

It was experimentally established that the antioxidant activity of the hydrolyzate is 1.65-3.52 mg / g of O ₂ / min atoms, which is only 3 times less than the antioxidant activity of the known antioxidant α-tocopherol.

The sign “dry standard egg yolk is used as an emulsifier” makes it possible to use it as an emulsifier, which ensures the preparation of a stable mayonnaise emulsion.

The sign “mayonnaise additionally contains citric acid” provides the ability to control the pH level in the finished product, in addition, citric acid has the ability to remove sodium salts of fatty acids (soaps) from the body.

The above components in the claimed combination not only enrich the product with the necessary substances for the body, but also mutually affect each other, which leads to an increase in their beneficial properties.

Signs "the content of the components is, wt. %:

unrefined linseed oil 6.6-8.7 refined sunflower, corn or cottonseed oil 23.7-32.3 olive oil 22.0-30.2 mustard powder 0.75-1.00 granulated sugar 1.2-1.5 food salt 1.0-1.2 hydrolyzate from food parts of maktra chinese 12-15 dry egg yolk standard 1-1.5 citric acid 0.75 drinking water rest"

enrich the finished product with the substances necessary for the body, provide high palatability, in addition, the claimed ingredients mutually affect each other, exhibiting a synergistic effect, which leads to an increase in their beneficial properties.

The sign “use unrefined linseed oil with a selenium content of 10 μg per 1 g of oil” contributes to a significant increase in the shelf life of the finished product due to the use of selenium in the oil mixture as an antioxidant, while the content of bioavailable selenium in the finished product is 1.5 μg / g , while elemental selenium is practically inert.

The concentration of selenium in products, necessary to prevent its insufficiency, depends on the content of vitamin E (tocopherols) in food, while tocopherols in the human body act together with selenium, increasing the body's ability to use selenium.

Thus, the presence of tocopherols (vitamin E) and selenium in the organic form of the proposed mayonnaise, which have a powerful antioxidant effect and protect the cellular structures of the body from the damaging effects of radiation, toxins of various nature, heavy metals, gives the mayonnaise the corresponding functional properties. Its use makes a certain contribution to the protection of the human body from premature aging and the risk of cancer.

Linseed edible oil with selenopyran (TU 9365-018-50554590-02) is used in a mixture of vegetable oils or selenopyran is added to the composition of linseed oil in an amount of 0.0042 wt. %, providing a selenium content of 10 μg in 1 g of oil.

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

The hydrolyzate is obtained by enzymatic hydrolysis.

To do this, raw materials in the form of a mantle and / or motor muscle of Chinese mactra are crushed to a particle size of 3-5 mm, treated with Savinase enzyme preparation with an activity of 1.5 PE / g of raw material, water is added at a ratio of raw material: water of 1: 2 and hydrolysis is carried out in for 3-3.5 hours at a temperature of 45-55 ° C, pH 6.5-7.0 units.

Mustard powder is sieved, steamed, for which 2 parts of water are added to 1 part of mustard powder (at a temperature of 80-100 ° C). The mixture is well mixed until a homogeneous consistency with smoothing of the upper layer and layered layer of 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.

To prepare mayonnaise paste, drinking water, the amount of which is determined in accordance with the proposed recipe, is mixed with prepared egg yolk, granulated sugar and previously prepared mustard powder. The mixture is thoroughly mixed and heated to 50-55 ° C for 25-30 minutes. Then, a solution of the hydrolyzate from the mantle and / or the motor muscle of the Chinese maktra is introduced in the ratio of hydrolyzate: water 1: 1 and stirred for 10 minutes.

A mixture of vegetable oils is introduced into the resulting mayonnaise paste with stirring in small portions at a temperature of 18-20 ° C. After introducing 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.

Next, examples of mayonnaise were prepared using the above technology.

Example 1. Take the components in the following ratio, wt. %:

unrefined linseed oil with a selenium content of 10 mcg in 1 g of oil 6.60 refined sunflower oil 23.70 olive oil 22.00 mustard powder 0.75 granulated sugar 1,50 food salt 1.00 enzymatic hydrolyzate from the mactra mantra Chinese 15.00 citric acid 0.75 dry egg yolk standard 1.00 drinking water 27.70

Example 2. Take the components in the following ratio, wt. %:

unrefined linseed oil with a selenium content of 10 mcg in 1 g of oil 7.80 refined corn oil 25.80 olive oil 27.00 mustard powder 1.00 granulated sugar 1.20 food salt 1.20 enzyme hydrolyzate from the muscle of maktra chinese 12.00 dry egg yolk standard 1,50 citric acid 0.75 drinking water 21.75

Example 3. Take the components in the following ratio, wt. %:

unrefined linseed oil with a selenium content of 10 mcg in 1 g of oil 8.70 refined cottonseed oil 32.30 olive oil 30,20 mustard powder 0.75 granulated sugar 1,50 food salt 1.00 enzyme hydrolyzate from the muscle of maktra chinese 6.25 enzymatic hydrolyzate from the mactra mantra Chinese 7.25 citric acid 0.75 dry egg yolk standard 1.00 drinking water 10.30

The resulting mayonnaise compositions have a homogeneous homogeneous structure with a creamy consistency, a delicate sweet and sour taste without a discrediting taste and smell, and a pinkish-cream color, uniform throughout the mass.

The content of nutrients in 100 g of the finished product are shown in table 2.

The simultaneous presence of egg processing products and waste processing of bivalve mollusk (enzymatic 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 a bivalve mollusk.

Citric acid enhances the action of antioxidants present in sunflower, soy 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 in 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 90 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 enriched in selenium, a bivalve mollusk hydrolyzate containing biologically active substances of marine origin, free amino acids and melanoidins with antiradical and antioxidant properties, carotenoids, mineral elements, as well as the average oil content (from 55%) allows us to consider the claimed mayonnaise diet, with therapeutic and prophylactic, in particular adaptogenic properties.

Additional advantages of the proposed mayonnaise are: low cost of the finished product due to the rational use of production waste, as well as environmentally friendly production.

Claims (3)

1. Mayonnaise containing a fatty phase in the form of a mixture comprising olive oil and unrefined linseed oil, as well as one of the oils selected from refined sunflower, corn or cotton, mustard powder, granulated sugar, table salt, hydrolyzate from food parts of bivalve mollusk, an emulsifier in the form of an egg processing product and drinking water, characterized in that the fat phase includes unrefined linseed oil in an amount of 6.6-8.7 wt. %, refined sunflower, corn or cottonseed oil in an amount of 23.7-32.3 wt. % and olive oil in an amount of 22.0-30.2 wt. %, an enzymatic hydrolyzate from the mantle and / or motor muscle of the Chinese mactra is used as the hydrolyzate, standard dry egg yolk is used as an emulsifier, in addition, mayonnaise additionally contains citric acid. 2. Mayonnaise according to claim 1, in which the content of the components is, wt. %:
unrefined linseed oil 6.6-8.7 refined sunflower, corn or cottonseed oil 23.7-32.3 olive oil 22.0-30.2 mustard powder 0.75-1.00 granulated sugar 1.2-1.5 food salt 1.0-1.2 hydrolyzate from food parts of maktra chinese 12-15 dry egg yolk standard 1-1.5 citric acid 0.75 drinking water rest 3. Mayonnaise according to claim 1, in which unrefined linseed oil with a content of selenium of 10 μg in 1 g of oil is used.