RU2647271C1 - Mayonnaise sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fat and oil industry. Mayonnaise sauce contains vegetable oil, egg powder, mustard seed additive, sugar, salt, water, vinegar and laminaria additive. As a vegetable oil, a mixture of soybean oil in the amount of 42.0–54.0 % by weight and linseed oil in the amount of 0.5–7.0 % by weight is used, and as a laminaria additive – laminar gel in the amount of 11.5–13.0 % by weight, for which the dry thalli of Laminaria Japonica is soaked in water at a ratio of 1:6 for 10 hours, washed and boiled in boiling water at a laminaria/water ratio of 1:1.5 for 15 minutes, after which the boiled laminaria is homogenized for 2 minutes at 2800 rpm to the state of the gel with small inclusions in the form of laminaria particles.

EFFECT: invention makes it possible to increase the biological value of the finished product, expand the range of mayonnaise products, provide high organoleptic indicators, reduce the cost of the finished product, and obtain a fully natural medium-calorie product.

6 cl, 7 tbl

Description

The invention relates to the food industry, specifically to the oil industry, and can be used for the production of emulsion products such as mayonnaise sauces.

The quality problems of food products have always been given special attention, in turn, the creation of products that meet modern requirements for a healthy diet, and, as a result, the expansion of the assortment is of particular importance. This can be explained by the fact that the concept of state policy on healthy nutrition determines the improvement of the nutritional structure of the population as a priority.

Mayonnaise sauces, like all mayonnaise products, are some of the most popular everyday foods. As the main components for mayonnaise sauces, natural products with high biological value and prophylactic properties can be used. In this regard, it can be noted that the development of formulations of mayonnaise products is a promising area of research.

Famous mayonnaise containing brown seaweed, eggs, edible oil, vinegar, salt, sugar, mustard oil, sesame flavor, black pepper and onion juice (see Korean application No. 20040110121, publication date 12/31/2004).

This mayonnaise has specific organoleptic characteristics due to the introduction of such unconventional additives as onion juice, sesame flavor and mustard oil. The product includes eggs, the use of fresh eggs negatively affects the shelf life of the finished product, in addition, such raw materials are expensive. Also, in the description of the present invention, special attention is not paid to the fatty acid composition of the finished product.

Known food emulsion product containing refined deodorized vegetable oil, quail egg, sweetener, which is used as stevia extract, table salt, vinegar, mustard oil, milk powder, kelp concentrate or kelp powder and water (see RF patent No. 2437580, date publication 12/27/2011).

The disadvantage of the emulsion product is the high oil content (up to 80 wt.%) And, as a result, the high calorie content of the finished product. The use of powdered milk in the recipe of this product makes it impossible to use the finished product by people with lactose intolerance. Also, in the description of the present invention, special attention is not paid to the fatty acid composition of the finished product. In addition, a quail egg (up to 8 wt.%) Is used in the recipe; this raw material is expensive. It can also be noted that in the proposed formulation, the content of dry kelp is insignificant (0.09-0.18 wt.%) And, thus, the biological value of the finished product increases slightly, for example, it is noted that 100 g of the finished product contains only 15- 30% of the recommended daily intake of iodine.

Famous mayonnaise containing refined deodorized vegetable oil, skimmed milk powder, an emulsifier-stabilizer containing lecithin from sunflower seeds and laminal, fucola C, sugar, table salt, mustard powder, 80% acetic acid, sodium bicarbonate and water (see RF patent No. 2405384, publication date 10/12/2010).

The disadvantage of this mayonnaise is that the recipe does not explicitly indicate which vegetable oil is used; accordingly, it is not possible to draw conclusions about the fatty acid composition of the finished product. The milk powder is used in the recipe, the lactose content in the product can cause allergic reactions in people with intolerance to this component. A mixture of lecithin from sunflower seeds and laminale is used as an emulsifier in the formulation, while the use of egg products is excluded, despite this, egg powder is a complex food additive in comparison with lecithin from sunflower seeds, since it contains a complex of biologically active substances.

As the closest analogue, a food emulsion containing egg powder, skimmed milk powder, mustard powder, sugar, salt, water, an aqueous solution of vinegar, vegetable oil and kelp powder was adopted (see RF patent No. 2101981, publication date 01/20/1998).

The disadvantages of the closest analogue include the following:

- the type of oil used is not indicated, as well as the ratio of the oils to each other when using the mixture; accordingly, it is not possible to conclude the fatty acid composition of the finished product;

- the use of powdered milk as an emulsifier significantly narrows the range of potential consumers due to the presence of lactose, which can cause allergic reactions in people with intolerance to this component;

- the finished product has low biological value, since kelp powder is not an obligatory component, an alternative stabilizer is modified starch, which, unlike kelp, does not contain a complex of biologically active substances.

The problem to which the invention is directed, is the development of the formulation of natural, medium-calorie mayonnaise sauce with high biological value.

The technical result that is manifested in solving the problem is expressed in the following:

- increasing the biological value of the finished product due to the optimal ratio of polyunsaturated fatty acids and use, along with egg powder, as an emulsifier and stabilizer of kelp, which is a complex food additive and not only performs a technological function, but also acts as a source of biologically active substances, such as alginates , which contribute to the excretion of heavy metal ions and radioactive isotopes from the body, and iodine, which is an indispensable micronutrient and should zhednevno enter the human body in an amount of 150 mcg - when entering below 100 ug iodine per day eventually develop compensatory increase thyroid (goiter);

- expansion of the assortment of mayonnaise products;

- ensuring high organoleptic characteristics;

- reducing the cost of the finished product;

- obtaining a completely natural medium calorie product.

The problem is solved in that in mayonnaise sauce containing vegetable oil, egg powder, mustard seed additive, sugar, salt, water, vinegar and kelp additive, soybean oil mixture in the amount of 42.0-54 is used as vegetable oil, 0 mass % and linseed oil in an amount of 0.5-7.0 wt. %, and as an additive from kelp use a gel from kelp in the amount of 11.5 to 13.0 mass. %, for the preparation of which dry thalli of Japanese kelp are soaked in water at a ratio of 1: 6 for 10 hours, washed and boiled in boiling water at a ratio of kelp: water as 1: 1.5 for 15 minutes, after which the cooked kelp is homogenized in for 2 minutes at 2800 rpm until the gel state with small inclusions in the form of particles of kelp.

In addition, mustard is used as an additive from mustard seeds.

In addition, 9% table vinegar is used as vinegar.

In addition, refined deodorized soybean oil is used.

In addition, unrefined linseed oil of the first cold extraction is used.

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

refined deodorized soybean oil 42.0-54.0 unrefined linseed oil, first cold pressed 0.5-7.0 egg powder 4.0-6.0 kelp gel 11.5-13.0 food salt 1,1 sugar 1,5 9% table vinegar 2,4 mustard 6 water rest

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

In this case, the distinguishing features of the claims solve the following functional tasks.

Signs "as a vegetable oil using a mixture of soybean oil in an amount of 42.0-54.0 mass. % and linseed oil in an amount of 0.5-7.0 wt. % ”, As well as the signs of the third and fourth dependent claims provide the optimal ratio of polyunsaturated fatty acids.

Polyunsaturated fatty acids (hereinafter referred to as PUFAs) are essential (essential) fatty acids that the body cannot synthesize, therefore, they must be ingested.

PUFAs play a special role in the prevention of various diseases, including diseases of the cardiovascular system. In the human body, they actively participate in redox processes, are included in the structural composition of cell and tissue elements, thereby ensuring normal growth and metabolism in the body.

The biological significance of PUFA complexes is equal to vitamins. The absence of PUFAs in the daily diet can lead to changes in vascular permeability, necrotic skin lesions and reduced growth.

Fatty acids of the ω-3 family are unique in their effectiveness and prophylactic properties, especially for the prevention of cardiovascular diseases. The acids included in this complex are the precursors in the biosynthesis of lipid regulators - prostaglandins and leukotrienes, which are inhibitors of thrombus formation, have a sedative effect, affect the endocrine glands, etc. At the same time, the richest natural source of the ω-3 complex is linseed oil, the content of such acids in it can be 30-67%.

The proposed mixture of vegetable oils has a balanced fatty acid composition, which achieves the optimal ratio of linoleic (ω-6) (C18: 2) and linolenic (ω-3) (C18: 3) fatty acids, the value of which varies from 5: 1 to 10: one.

An increase in the content of the mixture of oils in the formulation will lead to an increase in the mass fraction of fat of the finished product, in addition, an increase in the content of linseed oil negatively affects the storage of the finished product, because This component is highly susceptible to oxidative damage.

At the same time, an excessive decrease in the oil content and, as a result, an increase in the amount of water in the composition of mayonnaise sauce will negatively affect the structure of the finished product, the emulsion will not be stored during storage, and the increased water content will provide a favorable environment for the development of undesirable microflora. These factors will lead to the need to use unnatural additives in the mayonnaise sauce formulation, namely various antioxidants and stabilizers.

Sign “as an additive from kelp use gel from kelp in the amount of 11.5 to 13.0 mass. %, for the preparation of which dry thalli of Japanese kelp are soaked in water at a ratio of 1: 6 for 10 hours, washed and boiled in boiling water at a ratio of kelp: water as 1: 1.5 for 15 minutes, after which the cooked kelp is homogenized in for 2 minutes at 2800 rpm until the gel state with small inclusions in the form of particles of kelp ”provide the following results.

1. Increasing the biological value of the finished product.

Kelp contains alginic acid, which by its nature is a polysaccharide. Alginic acid is capable of absorbing a large amount of water and is a ballast substance that helps to remove heavy metal ions and radioactive isotopes from the body.

In addition, kelp is a natural source of iodine (approximately 0.3% of dry weight), which is contained in a complex with substances that contribute to its absorption (selenium, iron, zinc, copper). The consumption of 100 g of ready-made mayonnaise sauce completely covers the daily need for iodine, which is 150 mcg.

In addition, fiber contained in kelp helps reduce cholesterol in blood plasma, delays the development of atherosclerosis, stimulates the digestive system.

2. Expanding the assortment of mayonnaise products and reducing the cost of the finished product.

Laminaria is characterized by year-round availability and relatively low cost. In addition, its use allows to reduce the cost of the finished product, which is relevant due to the presence of expensive linseed oil in the recipe.

3. Ensuring high organoleptic characteristics.

In the claimed formulation, the gel from kelp is also used as an unconventional stabilizer, which has a beneficial effect on the stability of the finished product during storage.

The amount of gel from kelp was determined taking into account the organoleptic characteristics of the finished product so that the mayonnaise sauce did not have extraneous smacks and smells characteristic of seaweed, or a granular consistency due to the particles of kelp contained in the finished product.

The signs of the first, second and fifth dependent claims provide high organoleptic characteristics and the production of a completely natural medium calorie product.

In the claimed recipe uses only natural ingredients, including Japanese kelp, and almost every one of them performs a technological function.

The inventive mayonnaise sauce was prepared on standard equipment in a batch process, which involves the preliminary preparation of the individual components of the composition.

To make the gel, the dry thallus of Japanese kelp was soaked in cold water at a ratio of 1: 6 for 10 hours, then washed and boiled in boiling water at a ratio of kelp: water as 1: 1.5 for 15 minutes. At the final stage, the welded kelp was homogenized for 2 min at a shaft rotation speed of the grinding machine of 2800 rpm to a gel state with small inclusions in the form of particles of kelp. This consistency allows the use of kelp without sacrificing structural parameters of the finished product (no graininess).

Preparation of mayonnaise paste involves dissolving the dry components in a mixer and mixing them to a homogeneous state.

The egg powder was mixed with water at a temperature of 40-45 ° C, then the mixture was heated to a temperature of 60-65 ° C (at higher temperatures the egg whites were denatured), kept for 20-25 minutes for pasteurization and cooled to 30-40 ° C .

Prepared a solution of sodium chloride with water in a ratio of 1: 1.5, mixed until completely dissolved.

Sugar was dissolved in water at a ratio of 1: 1.5 until it was completely dissolved.

A gel from kelp was added to the mixture of egg powder and mixed until a homogeneous mass was obtained.

Vegetable oils are pre-mixed with each other.

Then salt solution, 9% vinegar, sugar solution and mustard were added, then a mixture of oils was fed. In order to form a finely dispersed emulsion, oils were added in small doses with continuous emulsification.

It is important to observe the indicated sequence, so the quality of the finished emulsion is maximally preserved. Components such as sugar and salt are strong hydrophiles and can inhibit the swelling of egg powder or kelp. Vinegar creates an acidic environment in solution, which can lead to hydrolysis of the components.

Ready mayonnaise sauce was stored at a temperature of 2 ° C to 6 ° C and a relative humidity of not more than 75%. Storage in direct sunlight is not allowed. It was experimentally established that the shelf life is 30 days (according to studies conducted in accordance with MUK 4.2.1847-04 "Sanitary and epidemiological assessment of the justification of shelf life and storage conditions of food products").

It is worth noting that the periodic method for preparing mayonnaise sauces has two very important advantages: the relatively low cost of equipment necessary for production, as well as the flexibility and stability of production in small volumes.

Examples of mayonnaise sauce recipes are shown in table 1.

Investigated the samples.

Organoleptic characteristics of the finished product are shown in table 2.

After analyzing the data of table 2, we can conclude that the best organoleptic indicators have samples 2-4.

The fatty acid composition of the finished product is shown in table 3.

Table 3.

The fatty acid composition of mayonnaise sauce

The iodine content in the finished product and the satisfaction of daily requirements are shown in table 4

Table 4.

Iodine content in mayonnaise sauce

Indicator Name Examples one 2 3 four 5 The iodine content in the finished product, mcg / 100 g 167 175 182 198 228 Satisfying the daily requirement (150 mcg),% 111 117 121 132 152

After analyzing the data of table 4, we can conclude that the use of 100 g of all samples of mayonnaise sauce completely covers the daily need for iodine.

After analyzing the data of tables 2-4, we can conclude that going beyond the declared intervals negatively affects the consumer properties of the finished product and leads to a decrease in the biological value of mayonnaise sauce, because the ratio of fatty acids, as close as possible to the recommended, is not achieved.

Given the above, further studies were carried out only for samples 2-4.

The basis for justifying the shelf life of food products is conducting microbiological, sanitary and chemical studies, assessing the organoleptic properties of the product during storage at temperatures specified by the regulatory documentation for this type of product. According to MUK 4.2.1847-04 “Sanitary and epidemiological assessment of the justification of the shelf life and storage conditions of food products”, the study period of the products must exceed the expected shelf life for the time of the so-called reserve ratio (for shelf life up to 30 days inclusive - 1.3).

Thus, laboratory tests were carried out in stages, over 39 days, for mayonnaise sauces of the proposed formulations. We studied samples of mayonnaise sauce from 3 batches of different production dates (for each recipe). The results on organoleptic, physico-chemical and microbiological indicators for different samples (within batches of the same formulation) practically did not differ.

Tables 5-7 show the results of studies of samples whose performance (within 3 batches of the same formulation) was maximum (worse than others).

The results of the study of sample 2 are shown in table 5.

Table 5.

Physico-chemical and microbiological parameters of sample 2 of mayonnaise sauce for 39 days

The results of the study of sample 3 are shown in table 6.

Table 6.

Physico-chemical and microbiological parameters of sample 3 of mayonnaise sauce for 39 days

The results of the study of sample 4 are shown in table 7.

Table 7.

Physico-chemical and microbiological parameters of sample 4 of mayonnaise sauce for 39 days

Based on the data in tables 5-7, we can conclude that samples 2-4 fully comply with the requirements of regulatory documentation.

Claims (7)

1. Mayonnaise sauce containing vegetable oil, egg powder, mustard seed additive, sugar, salt, water, vinegar and kelp additive, characterized in that soybean oil in an amount of 42.0-54.0 is used as vegetable oil wt.% and linseed oil in an amount of 0.5-7.0 wt.%, and as an additive from kelp use a gel from kelp in an amount of 11.5-13.0 wt.%, for the preparation of which dry thallus Japanese kelp is soaked in water at a ratio of 1: 6 for 10 hours, washed and boiled in boiling water with a laminar ratio : Water 1: 1.5 for 15 minutes, then boiled kelp homogenized for 2 minutes at 2800 rev / min to a gel state with small inclusions in the form of particles kelp. 2. Mayonnaise sauce according to claim 1, characterized in that mustard is used as an additive from mustard seeds. 3. Mayonnaise sauce according to claim 1, characterized in that 9% table vinegar is used as vinegar. 4. Mayonnaise sauce according to claim 1, characterized in that they use refined deodorized soybean oil. 5. Mayonnaise sauce according to claim 1, characterized in that they use unrefined linseed oil of the first cold pressing. 6. Mayonnaise sauce according to claim 1, characterized in that the content of the components is, wt.%: refined deodorized soybean oil 42.0-54.0 unrefined linseed oil, first cold pressed 0.5-7.0 egg powder 4.0-6.0 kelp gel 11.5-13.0 food salt 1,1 sugar 1,5 9% table vinegar 2,4 mustard 6 water rest