RU2646235C2 - Mayonnaise "vegetarian" - Google Patents

Abstract

FIELD: food industry; fat-and-oil industry.

SUBSTANCE: invention relates to the fat-and-oil industry. Method for producing mayonnaise comprises preliminary hydration of flax seed flour at a temperature of 100 °C by mixing dry flour with water for 5–15 minutes until a homogeneous suspension is produced and flour proteins are swelled, thereby obtaining a protein concentrate. Then, an emulsifier is produced by combining the protein concentrate from the flax seed flour and prepared mustard in a ratio of 1:2, water-and-fat emulsion containing vegetable oil is gradually added into obtained emulsifier by mixing until a homogeneous suspension is produced, and then salt, sugar and lemon juice are added, obtained product is subjected to homogenisation treatment during 2–5 minutes till obtaining of the end product.

EFFECT: invention allows to expand the range of emulsion type sauces, to improve organoleptic parameters by eliminating the use of preservatives, concentrated vinegar, to obtain a product with high consumer properties.

1 cl

Description

The invention relates to the food industry. The food product contains vegetable oil, mustard salt, flaxseed flour or flax seed, sugar, lemon juice. The invention allows to obtain a food product with excellent taste, reminiscent of the taste of mayonnaise with a slightly sweet aftertaste.

Mayonnaises are known, including vegetable oil, chicken egg, mustard, sugar, acetic acid and spices in their main composition (see RF patent No. 2234841, class A23L 1/24, publ. 2004.08.27, RF patent No. 2218821, class. A23L 1/24, publ. 2003.12.20 and mayonnaise (Patent RU 2097988): etc.). The finished product has the consistency of thick cream-colored sour cream with a slightly sharp sour taste.

The disadvantage of such mayonnaises is low storage stability, high energy value, high cholesterol, which limits the consumption of this product by people who have excess weight problems, etc.

Recently, the oil and fat industry of the food industry has been working on the production of low-calorie and dietary types of mayonnaise. This problem can be solved by mayonnaise producers in various ways, for example, using rice bran flour as a part of mayonnaise (see RF patent No. 2303371, class A23L 1/24, publ. 2007.07.27) or by adding squeezed out of fresh tomatoes (see RF patent No. 2237420, class A23L 1/24, publ. 2004.10.10), etc.

The lack of these mayonnaises should be recognized as the presence of milk powder in their composition. Dairy products made from cow's milk are commonly used in the production of mayonnaise. However, a large number of people suffer from food allergies. Proteins of cow's milk in 70-80% of cases are one of the causes of food allergies. Therefore, it is relevant to search for new approaches to replacing products using cow's milk proteins in the diet of people with food allergies (PA) with other products that can eliminate the effects of PA and at the same time provide good nutrition. If dairy products based on cow's milk are excluded from mayonnaise recipes, the protein content will decrease significantly. According to FAO / WHO recommendations, 85-90 g of protein per day should be consumed, or 1.1-1.3 g per 1 kg of body weight (at least 1 g per 1 kg of body weight). This is a fairly large amount, therefore, to ensure good nutrition, to ensure the intake of the optimal amount of protein, manufacturers are faced with the task of enriching the produced food with proteins.

Another disadvantage of these mayonnaises is the presence in the composition of an excessive amount of acetic acid, which has a sharp taste and smell, which reduces the palatability of other introduced components.

The closest analogue to the invention is Provence mayonnaise, consisting of refined deodorized vegetable oil 65.4, egg powder 5.0, skimmed milk powder 1.3, granulated sugar 1.5, table salt 1.1, mustard powder 0, 75, drinking soda 0.05, acetic acid 2.0, water - the rest (A.P. Nechaev et al. Mayonnaises, GIORD, St. Petersburg, 2000, p. 63).

The aim of the invention is to obtain a product without the use of eggs, during storage, when changing temperature conditions, during transportation, with high nutritional value, which is lean.

The technical result that can be obtained by carrying out the invention is to obtain a product that is possible to use on fasting days and for vegetarians. It tastes good and has improved organoleptic characteristics.

Making Vegetarian Mayonnaise

A method of producing mayonnaise, characterized in that it involves the preliminary hydration of flax flour at a temperature of 100 ° C by mixing dry flour with water for 5-15 minutes to obtain a uniform suspension and swelling of flour proteins to obtain a protein concentrate, to obtain an emulsifier, by combining a protein concentrate from flax flour and table mustard in a ratio of 1: 2, a water-fat emulsion containing vegetable oil is gradually introduced into the emulsifier with stirring until a homogeneous mass, and then add salt, sugar and lemon juice, the resulting composition is homogenized for 2-5 minutes to obtain the finished product.

The claimed invention allows to obtain a product with high biological and nutritional value, to expand the assortment of mayonnaise, to increase their quality, both in organoleptic characteristics and in physicochemical properties. This invention allows to obtain mayonnaise, which can be used in fasting and vegetarian.

Information sources

1. RF patent No. 2234841, cl. A23L 1/24, publ. 2004.08.27.

2. RF patent №2218821, cl. A23L 1/24, publ. 2003.12.20.

3. Patent RU No. 2097988, cl. A23L 1/24, publ. 1997.12.10.

4. RF patent No. 2303371, cl. A23L 1/24, publ. 2007.07.27.

5. RF patent No. 2237420, cl. A23L 1/24, publ. 2004.10.10.

6. Nechaev A.P. and others. Mayonnaises. - St. Petersburg: GIORD, 2000. - p. 63.

Claims (1)

A method of producing mayonnaise, characterized in that it involves the preliminary hydration of flax flour at a temperature of 100 ° C by mixing dry flour with water for 5-15 minutes to obtain a uniform suspension and swelling of flour proteins to obtain a protein concentrate, to obtain an emulsifier, by combining a protein concentrate from flax flour and table mustard in a ratio of 1: 2, a water-fat emulsion containing vegetable oil is gradually introduced into the emulsifier with stirring until a homogeneous mass, and then add salt, sugar and lemon juice, the resulting composition is homogenized for 2-5 minutes to obtain the finished product.