RU2656409C1 - Method for making mayonnaise with avocado oil and mayonnaise with avocado oil - Google Patents

Abstract

FIELD: fat and oil industry.

SUBSTANCE: method involves preliminarily preparing the emulsion concentrate by mashing the dry emulsifying agent in a first portion of the recipe amount of the oil, followed by aging to activate the hydrophobic center of the emulsifying agent molecules, wherein the amount of the first part of the mixture of avocado oil and vegetable oil other than avocado oil is equal to or no more than 6 times the amount of dry egg yolk; then water is introduced into the emulsion concentrate with table salt and sugar dissolved in it; further, the second part of the vegetable oil, other than avocado is poured into the coarsely dispersed emulsion, when the resulting mass is being homogenized and stirred, acetic acid is added at a concentration of 80% while continuing homogenization with stirring. Mayonnaise contains in mass%: refined deodorized vegetable oil – 42.6–65.7; avocado oil – 1.3–7.4; sugar – 1.5; table salt – 1.1; dry egg powder – 1.30; acetic acid 80 % – 0.55; water – balance.

EFFECT: invention makes it possible to increase the stability and viscosity of the finished product.

22 cl, 2 dwg, 2 ex, 4 tbl

Description

Technical field

The invention relates to the food industry, in particular to food emulsions and methods for their preparation, more specifically to mayonnaise.

State of the art

Food emulsions form the basis of many types of food products. Compositions of mayonnaise and mayonnaise sauces, for example, are an oil-in-water emulsion and typically contain from 20 to 85% by weight of oil, egg yolk, salt, sugar, vinegar and water. Mayonnaise compositions are in high demand.

The oil present in such food emulsion products has the form of droplets uniformly distributed throughout the entire volume of the aqueous phase. The size of the oil droplets, the concentration of the distributed oil phase and the stability of the emulsion over time determine the organoleptic properties of the food emulsion product (for example, mayonnaise).

Recently, consumers are increasingly paying attention to the composition of the product, preferring those that contain a minimal amount or do not contain any additional components, in particular thickeners and stabilizers.

Thickeners and stabilizers are associated with the bulk of consumers with non-natural and even harmful additives.

Thickeners and stabilizers, such as agar, starch and guar / xanthan gum, are used in mayonnaises to ensure the aggregate stability of emulsions over time. This is especially true for low-fat mayonnaise and mayonnaise sauces.

A known method of producing mayonnaise, in which the individual components of the formulation are prepared: mustard and milk mixture (mustard powder, milk powder, sodium bicarbonate, sugar) and egg powder (emulsifier), diluting them with water, after which the mixture of these components is mixed with vegetable oil to obtaining a coarse dispersed emulsion, then the obtained coarse dispersed emulsion is homogenized on a special apparatus (Guidance on the technology for the production and processing of vegetable oils and fats. Vol. 3, book 2. - Leningrad. VNIIZH. - 1977 - p. 262-267).

The disadvantage of this method of preparing a dry emulsifier from egg products is that with this method it is not possible to reveal all of the emulsifier’s inherent emulsifier potential.

In the methods of the prior art, methods for preparing an emulsifier from dry egg products are based on soaking it exclusively with the aqueous phase.

It is known that the molecules of all emulsifiers are a dipole with two active centers, one of which is hydrophilic “water” and the other hydrophobic “oil”. Between these centers (poles) there is a difference in the electrochemical potential. The surface of the emulsifier molecule is a hydration shell capable of carrying a charge. The hydration shell accumulates a charge on itself by holding both surface-active ions and counterions at different poles (K. Shinoda, T. Nakagawa, B. Tamamusi, T. Isemura Colloidal surfactants. 1966).

To collect and accumulate the maximum value of the potential difference, it is necessary to saturate with ions the hydration shells of the emulsifier molecule of both the hydrophilic and hydrophobic centers.

The saturation by ions of the hydration shells of the hydrophobic portion of the emulsifier molecule at the time of water soaking cannot occur due to the mismatch of the nature of the phases. For this reason, the emulsifier molecule cannot acquire and accumulate all the possible electric potential that it could hold on its surface and which would subsequently allow it to quickly, orientedly penetrate into the corresponding medium with the appropriate portion of the molecule.

The greater the charge the emulsifier molecule will carry on itself, the greater the proppant effect it can have on a drop of oil at the same concentration of active hydrophobic centers inside the drop. Equally charged active centers of the emulsifier molecule repel each other in the thickness of the oil droplet, forcing it to divide into smaller ones, and prevent aggregation and coalescence of droplets of a dispersed medium (Adamson A. Physical surface chemistry. - Transl. From English / Ed. By Z. M .Zorina and V.M. Muller.– M .: Mir, 1979).

The division of oil droplets is accompanied by a proportional increase in their surface area. The process of separating oil droplets into smaller ones will occur until the surface tension forces are equalized, causing the fluid to hold in the form of a sphere to reduce the surface area, and the proppant repelling forces of the same charged hydrophobic centers of the emulsifier molecule, which could penetrate into the droplet thickness of the corresponding medium. Intensive external mechanical action aimed at reducing the size of the dispersed medium accelerates the moment of alignment of these forces.

The mechanical action aimed at dispersing the dispersed phase allows us to obtain an emulsion with a minimum droplet size, but the lack of forces that prevent the droplets from sticking together can not keep the emulsion in a stable form over time. The stability of the emulsion to sedimentation over time depends directly on the amount and charge of the emulsifying agent (Zimon A.D. Colloid chemistry. Ed. 3rd, add. And rev. - M .: Agar, 2003).

With water soaking, the hydration shells of the hydrophobic portion of the emulsifier molecule could be partially hydrated and receive a charge from the neutral fat that was previously contained in the egg yolk. But in the process of thermal spray drying in an oxygen-containing medium, neutral fat underwent a complex thermochemical process - oxidative hydrogenation, during which changes in its physicochemical composition and biological properties occurred. After oxidative hydrogenation, the neutral fat contained in the egg yolk increased its melting point and increased its viscosity, it became less mobile and permeable. The immobility (non-fluidity) of this fat deprived it of its ability to participate in the saturation by ions of the hydration shells of the hydrophobic portion of the emulsifier molecule (Mazo V.K., Sitkovsky M.V., Yanyushin M.F., Danilov BC et al. Study of the interaction proteins with oxidized fatty acids // Tr. Moscow Society of Naturalists. 1975. - T. LII. - S. 212-216).

In the methods of the prior art, where the emulsifier is soaked only in the aqueous phase, and then oil is added to it, the hydrated shells of the hydrophobic centers remain practically unaffected. During the preparation of mayonnaise, the oil is introduced into an emulsifier with water that is not completely charged with hydrated shells, with short and intensive mixing, during which the hydrated shells of the hydrophobic centers of the emulsifier molecule do not have time to receive an additional charge from the oil phase.

Surface tension forces act along the surface of the oil drop, trying to reduce its area. As a result of the influence of these forces, the drop takes the form of a ball, the most stable form, on which the least energy of this force is spent. To overcome these forces, a dipole emulsifier molecule needs to acquire (have) sufficient electric potential, otherwise, not having overcome the interphase boundary of media separation, the emulsifier molecule will remain entirely in the polar aqueous phase and will not affect the stability and dispersion of the emulsion by its presence. For these cases, additional stabilizers are often added.

The present invention is the creation of a food emulsion, in particular mayonnaise, with increased characteristics of viscosity and resistance with a lower fat content, but with the preservation of the organoleptic properties inherent in high-fat products.

SUMMARY OF THE INVENTION

This problem is solved in that for the preparation of mayonnaise, an emulsion concentrate is preliminarily prepared by mashing a dry emulsifying agent in part of the prescription amount of oil, followed by aging to activate the hydrophobic center of the emulsifier molecules, while the exposure time is about 40 minutes. The mashing process takes about 7 minutes with a scraper rotation speed of not more than 50 rpm.

The amount of prescription oil used in the preparation of the emulsion concentrate is equal to or more than 6 times the amount of dry emulsifying agent. The oil, or part thereof, used to prepare the emulsion concentrate is avocado oil, the rest of the oil phase used in the grouting phase is refined deodorized vegetable oil other than avocado oil, and the egg powder is an emulsifying agent.

After the expiration of the exposure time, all prescription water is introduced into the emulsion concentrate, with salt and sugar dissolved in it. The emulsion concentrate and water are mixed by mashing until the oil phase is evenly distributed over the entire volume of the resulting coarse emulsion. Mixing time does not exceed 7 minutes on the universal mixer “Stephan MCH”.

Next, the remaining second part of the prescription amount of oil is poured into the crude emulsion in a jet emulsion at a feed rate not exceeding 100 kg / min and homogenized at a pressure of 150-300 atm. and a rotation frequency of the mashing horizontal scraper of about 50 rpm, while the second part of the prescription amount of oil consists of refined vegetable deodorized oil other than avocados. In this case, oil other than avocado used at the stage of grouting, and oil other than avocado, which makes up the second part of the prescription amount of oil, can be the same oil, or different oils.

As you add the rest of the prescription oil, acetic acid is introduced and homogenized and continued for another 10 minutes at the same mixing speeds and homogenization strength. The obtained homogeneous homogeneous emulsion has increased viscosity and stability compared to mayonnaise prepared according to the same recipe according to the traditional method without first mashing the dry emulsifier in the oil phase.

It should be said that the emulsion obtained using avocado oil, but prepared according to the traditional method, that is, without the grouting stage, does not show the same good results in terms of increasing viscosity and resistance. Since in the traditional methods of preparing the emulsion is not provided for keeping the emulsifier in the oil phase for a period of time reaching 40 minutes. In traditional emulsions, about 30% of the emulsifier molecules do not fulfill their emulsifying function, remaining inert.

The resulting product contains in wt.%:

Refined deodorized vegetable oil 42.6-65.7 Avocado oil 1.3-7.4 Sugar 1,5 Edible salt 1,1 Dry egg yolk (powder) 1.30 Acetic acid 80% 0.55 Additional additives (possible) 0-5 Water Rest

Refined deodorized vegetable oil, other than avocado, is an oil: sunflower, cocoa, peanut, mustard, artichoke, rapeseed, olive, corn, flaxseed, camelina, sesame, coke, soybean, rape or mixtures thereof.

Dry egg yolk is chicken egg yolk powder and / or quail egg yolk powder.

Additional additives are soluble and / or insoluble dietary fiber, flavorings, colorants, stabilizers, preservatives, flavoring agents, or mixtures thereof.

Dietary fibers are citrus, potato, wheat, beet, apple and other dietary fiber, approved for use in the Russian Federation. Flavors are fragrances such as "Cream" and / or "Mustard" and other flavors approved for use on the territory of the Russian Federation, and / or spicy dried herbs. The dye is beta-carotene. The stabilizer is xanthan and / or guar gum. Spicy dried herbs are soaked in the first part of the prescription amount of oil immediately before the stage of mashing the emulsifying agent or in advance, up to 30 days before the stage of mashing.

The recipe amount of water may contain raw whey milk, either natural or reconstituted, in a mass fraction of 50 to 99%, based on the recipe amount of water.

The second aspect of the invention is a food emulsion made in accordance with the claimed method and containing as main components, wt.%

Refined deodorized vegetable oil, other than avocado 42.6-65.7 Avocado oil 1.3-7.4 Sugar 1,5 Edible salt 1,1 Dry egg yolk (powder) 1.30 Acetic acid 80% 0.55 Additional additives 0 - 5 Water Rest

Avocado oil used in the grouting step increases the viscosity of the mayonnaise by about 1.45 times compared to mayonnaise made without the grouting step.

The avocado oil used in the grouting step increases the viscosity of the mayonnaise by approximately 1.3 times compared to the mayonnaise prepared using the grouting step with sunflower oil.

The technical result is to increase the stability of the emulsion and its dynamic viscosity up to 6700 cP with a lower oil content.

Brief Description of the Figures

FIG. 1 illustrates a diagram of the dynamic viscosity of 67% fat mayonnaise prepared in accordance with the present invention for various contents of various oils used in a dry emulsifier grout.

FIG. 2 illustrates plots of stability dependence of 67% fat mayonnaise prepared in accordance with the claimed invention for various oils used in a dry emulsifier grout.

DETAILED DESCRIPTION OF THE INVENTION

The present invention is based on the idea of initially grouting an emulsifying agent, which is a dry egg powder, in an oil phase consisting of avocado oil.

As mentioned above, food emulsifiers are organic compounds with surface-active properties. Their molecules have a diphilic structure, that is, they contain lyophilic and lyophobic (usually hydrophilic and hydrophobic) atomic groups. Hydrophilic groups provide the solubility of a surfactant emulsifier in water, hydrophobic (usually hydrocarbon) in non-polar environments (for example, oil). At the phase boundary, diphilic molecules are oriented energetically in the most favorable way: hydrophilic groups toward the aqueous phase, and hydrophobic ones toward the oil phase.

During drying, the egg yolk changes its geometric dimensions and the evaporated water makes it inactive until it is completely restored. In spray drying, the yolk is subjected not only to heating, but also to intensive aeration to remove water vapor from the inner layers of the product. Aeration is produced by atmospheric air with a high oxygen content. Neutral fat contained in the yolk undergoes intensive oxidation, aging occurs and it is transferred from a liquid, mobile state to a fixed one.

When restoring a dry yolk with water, the entire emulsifying system, which was previously in equilibrium, in which the hydrophilic center of the emulsifier is in the water phase and the hydrophobic center in the phase of neutral fat, is reduced or saturated with a solvent - water - only the hydrophilic part of the emulsifier molecule, and the hydrophobic would be restored by a similar in nature fatty (oil) solvent, but due to the effect of spray heat drying, the oil phase has changed and become less mobile, during grew its density, and thus the permeability decreased. Activation of a hydrophobic site when soaked in water does not occur due to changes in the fat phase and loss of mobility.

It was decided to investigate various edible vegetable oils approved for use in the food industry to identify the best activator for dry egg yolk. Due to the fact that different oils have different specific gravity, molecular weight and fluidity (wetting), they have a different effect on dry egg powder. Depending on the composition, different vegetable oils contain different molecules of unsaturated fatty acids. Fatty acids with different degrees of saturation and different localization of double bonds manifest themselves as polar liquids with different dipole moment strength and the ability to manifest themselves as an acid. According to the protolytic theory of J. Bronsted and T. Lauri, an acid is a molecule capable of being a proton donor. Depending on the degree of manifestation by the unsaturated fatty acids that make up this or that vegetable oil of its protolytic properties, it is assumed that the emulsifier molecule will be able to saturate the hydration shell of the hydrophobic region from each oil to different degrees with protons. In sunflower oil, the titer of unsaturated fatty acids is very different from avocado and artichoke oil, since it is in them that they are the largest. The study used, in particular, the following oils:

1. Sunflower.

2. Rapeseed.

3. Ginger.

4. Flaxseed.

5. Cocoa butter.

6. Avocado oil.

7. Coconut.

8. Olive.

Corn. 9.

Soybean. 10.

Severe 11. .

Mustard 12. .

13. Sesame.

14. Artichoke oil.

15. Peanut butter.

It was found that avocado oil has the best properties of the reducing agent of the hydrophobic center of the egg yolk molecule. At the same time, the hydrophobic site, falling into the environment of avocado oil, is most quickly restored, activated and acquires a charge sufficient for its functional task.

This is because avocado oil contains an unsaponifiable fraction in a larger proportion compared to other vegetable oils and, in addition, it is the unsaponifiable portion that contains fatty acids with pronounced protolytic activity compared to oil, for example, sunflower.

Such primary oil activation of the hydrophobic center of the dried egg yolk molecule made it possible to produce mayonnaise with an increased emulsion resistance comparable to that of mayonnaise, which has a large proportion of fat.

The presented diagrams show a comparison of model mayonnaises prepared using the stage of primary oil grouting of egg powder in various types of oils.

The experiments were carried out as follows

They took a prescription amount of egg powder, which is 1.3 wt.% Calculated on the total weight of the finished product, and with the input step of 0.1 wt.%, The test oil was introduced into that part of the oil phase that went into the primary process of mashing the emulsifier in oil. The total amount of prescription oil used in the preparation of the emulsion concentrate was equal to 7.5 wt.% Based on the total weight of the finished product. The starting concentration for all the studied oils was 0.1 wt.% Calculated on the total weight of the finished product, and the rest of the oil up to 7.5 wt.% Used for mashing the emulsifier was replenished with sunflower deodorized refined oil.

The preparation of the emulsion concentrate was carried out on a universal Stephan MCH mixer with a horizontal rubbing scraper. At a scraper rotation speed of 36.0 rpm, the mashing process time was 7 minutes. The total amount of prescription oil used in the preparation of mayonnaise was 67 mass. % based on the total weight of the finished product.

After an expiration time of 40 minutes, all prescription water, 1.1% salt and 1.5% sugar were introduced into the emulsion concentrate. The emulsion concentrate, sugar, salt and water were mixed by mashing until the oil phase was evenly distributed over the entire volume of the resulting coarse emulsion. Mixing time was 7 minutes. At this stage, the hydrophilic site of the emulsifier is activated.

Next, the remainder of the prescription amount of oil was poured into the coarse emulsion at a feed rate of 60-65 kg / min and homogenization of the obtained product at a pressure of 210 atm. and scraper rotation speed of 36 rpm. As the rest of the prescription oil was introduced, 80% acetic acid was introduced in an amount of 0.55% based on the total weight of the finished product and continued to homogenize and mix for another 10 minutes at the same mixing speeds and homogenization strength.

It is noted that these modes may vary depending on the equipment used.

The obtained homogeneous mayonnaise emulsion was left for 24 hours, without any mechanical impact, and after this time the dynamic viscosity and stability of the emulsion were measured in accordance with GOST 31762-2012. In each of the test samples, it was determined that the dosage of avocado oil of 7.4 wt.%, Based on the total weight of the finished product, is the maximum at which the viscosity indices still tend to increase. When exceeding the value of 7.4%, no noticeable changes in the performance of the food emulsion product occurs. This is due to the fact that all hydrophobic centers capable of activation were saturated with fat and recovered. Due to the aging of the egg powder with an exposure of 20-40 minutes, all molecules capable of reduction are restored. Therefore, for the purpose of activating the hydrophobic center of the emulsifier molecule, it is not economically feasible to use avocado oil in amounts exceeding the specified threshold value.

As can be seen from the diagram of FIG. 1, mashing of the emulsifier in oils such as cocoa butter, avocado and artichoke in the mass fraction range from 0.1 to 7.5%, gave unexpectedly high rates according to the criteria for emulsion stability of the finished food emulsion product and its dynamic viscosity, especially high results observed for avocado oil.

Emulsion viscosity was determined with a Brookfield DV-II + PRO viscometer. The stability of the emulsion was determined according to GOST 31762-2012.

As follows from the diagram of FIG. 2, the stability of the emulsion made using avocado oil is significantly increased compared with other studied oils.

Emulsifier grouting is performed on a universal Stephan MCH mixer manufactured by Stephan Machinery GmbH (Germany) with a horizontal scraper. For this, the prescription amount of egg powder is introduced into the universal mixer and the first part of the prescription amount of oil is added to it. In this case, the first part of the prescription amount of oil is either pure avocado oil, or a mixture of avocado oil with refined deodorized vegetable oil other than avocado.

The machine is turned on at a scraper rotation speed of 36 rpm and the egg powder is rubbed for 7 minutes. In this case, a fine cream-colored emulsion is formed, the viscosity of which is 3600 cP. The frequency of rotation of the scraper can vary from 36 to 48 rpm.

It should be noted that before grouting in the oil, it is possible to add herbs to give the desired flavor to the finished product. Such herbs can be dill seed, cloves, cinnamon, mustard powder. Their soaking can occur several days before grouting, for example, 7-30 days. This will allow more clearly disclose (extract) the oil-essential phases of spices. In addition, flavonoids contained in herbs have good antibacterial activity and, thus, released when soaking herbs with oil, will provide a longer shelf life without the use of preservatives.

Such jammed emulsifying paste can be left for storage for a long time and can be used as a semi-finished product for the preparation of mayonnaise in the delayed period. For this, it can be pasteurized, and / or cooled, and / or frozen.

If the paste is used for the direct preparation of mayonnaise or sauce, then prescription water is added to it, salt, sugar is mixed until a rough emulsion is formed. Drinking water used for these purposes may contain additional prescription components dissolved in it, such as dietary fiber, a small amount of stabilizers, flavors, preservatives, dyes. Then the second part of the prescription amount of oil is poured in jet at a feed rate of 60-65 kg / min and homogenized at a pressure of 210 atm. and a stirrer speed of 36 rpm, wherein the second part of the prescription amount of oil consists of refined deodorized vegetable oil other than avocados.

This oil is usually sunflower, but it can also be different, for example cocoa, peanut, mustard, artichoke, rapeseed, olive, corn, linseed, camelina, sesame, coke, soy, rape or mixtures thereof.

Then vinegar is poured and the mass is mixed and homogenized in the same modes until the finished product is obtained.

Stabilizers and / or preservatives can be used in an amount not exceeding 0.3 wt.%, Or not used at all. This, of course, affects the consumer appeal of the product.

The product has a dynamic emulsion viscosity in the range of 5500 to 6750 cP with a reduced fat content.

Avocado oil used in the grouting step increases the viscosity of the mayonnaise by approximately 25% compared to mayonnaise made without the grouting step.

The avocado oil used in the grouting step increases the viscosity of the mayonnaise by about 30% compared to the mayonnaise prepared using the grindering step with sunflower oil.

In prescription water, the addition of cheese whey in an amount of 50-99% based on the amount of water is possible. A complete replacement of water with serum is also possible. Serum gives the finished product positive organoleptic properties in the form of a milky aftertaste. In addition, serum has antiseptic properties due to the content of lactic acid in it. During aqueous dissociation, lactic acid additionally acts on the hydration shells of the emulsifier, giving them an additional charge and, thus, favorably affecting their emulsifying ability.

Thus, the combination of avocado oil and cheese whey has a synergistic effect on the disclosure of the emulsifying potential of dry egg yolk.

It should be noted that in addition to the avocado oil itself, avocado products such as juice or extract can also be used. Juice refers to the liquid contained in the avocado fruit, filtered to remove plant tissue from it.

By avocado extract is meant a product - extraction of avocado from the fruit by squeezing. Both juice and extract can be pretreated, such as pasteurization. Since the oil content of the avocado fruit is high, the oil content in the mentioned products obtained from it reaches 30%. Grouting the egg powder in the extract or juice occurs according to the same modes as described for the oil. However, the amount of prescription water should be proportionally reduced. The use of juice or extract has the advantage that the final product is enriched with useful substances, in particular antioxidants.

The following are examples showing the implementation of the claimed invention.

Examples

Example 1

Low fat mayonnaise

The content of components in the mass. %

Refined deodorized vegetable oil 46 Avocado oil four Sugar 1,5 Edible salt 1,1 Dry egg yolk (powder) 1.30 Acetic acid 80% 0.55 Water 45.55 Total one hundred

With a reduced oil content of up to 50% and without the addition of a thickening agent and stabilizer, the viscosity of the emulsion was 6200 cP, and the stability of the emulsion was 100%. When stored for 30 days at 0-10 ° C, the indicators are saved. Note that the obtained indicators are typical for mayonnaise with a sunflower oil content of more than 60%, prepared in the traditional way, that is, without preliminary oil grouting of an emulsifier based on egg products.

Example 2

Mayonnaise 67% fat

The content of components in the mass. %

Refined deodorized vegetable oil 65 Avocado oil 2 Sugar 1,5 Edible salt 1,1 Dry egg yolk (powder) 1.30 Acetic acid 80% 0.55 Water 28.55 Total one hundred

The viscosity of the emulsion obtained was 6800 cP, and the stability was 100% of the undestroyed emulsion. When stored for 30 days at 0-10 ° C, the indicators are saved. Note that the obtained indicators are typical for mayonnaise with a sunflower oil content of more than 75 wt.%, Prepared in the traditional way, that is, without preliminary oil grouting of an emulsifier based on egg products.

The finished product has the following characteristics:

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

color: from white to yellowish-cream, uniform throughout the mass; with the use of juice and / or avocado extract, the color may have a light green-pistachio hue;

taste: soft, creamy, with a maximum content of avocado oil a slight smack of greens is possible in combination with a smack of pine nuts.

Dynamic viscosity ranges from 6100 to 6700 cP, with emulsion stability from 98 to 100% stable phase for 30 days at 0-10 ° C depending on the amount of avocado oil.

Exceeding the limits of at least one of the declared parameters does not allow achieving the indicated indicators.

Claims (31)

1. The method of preparation of mayonnaise, characterized in that emulsion concentrate is preliminarily prepared by mashing the dry emulsifying agent in the first part of the prescription amount of oil, followed by aging to activate the hydrophobic center of the molecules of the emulsifying agent, while: the amount of the first part of the prescription oil is equal to or more than 6 times the amount of dry emulsifying agent, the first part of the oil is a mixture of avocado oil and vegetable oil other than avocado oil, and the emulsifying agent is dry egg yolk; then a prescription amount of water with edible salt and sugar dissolved in it is introduced into the emulsion concentrate; then the second part of the prescription amount of oil is poured into the coarse emulsion during homogenization and stirring of the resulting mass, while the second part of the prescription amount of oil consists of vegetable oil other than avocados; and add acetic acid with a concentration of 80% while continuing homogenization with stirring, while mayonnaise contains in mass. % Vegetable oil other than avocados 42.6-65.7 Avocado oil 1.3-7.4 Sugar 1,5 Edible salt 1,1 Dry egg powder 1.30 Acetic acid 80% 0.55 Water Rest 2. The method according to claim 1, in which the aging of the emulsifying agent in oil is carried out with an exposure time of at least 20 minutes, preferably at least 30 minutes, even more preferably 40 minutes. 3. The method according to p. 1, in which, at the stage of introducing water into the emulsion concentrate, the mass is rubbed until the oil phase is evenly distributed over the entire volume of the obtained coarse dispersed emulsion for no more than 10 minutes, preferably 7 minutes. 4. The method according to p. 1, in which the second part of the prescription amount of oil is poured into the coarse dispersed emulsion uniformly and streamwise at a given feed rate not exceeding 100 kg / min, preferably 60-65 kg / min and at a rotational speed of the scraper not exceeding 50 rpm, preferably 36 rpm, while the homogenization pressure of the resulting mass is approximately 100-300 atm, preferably 210 atm. 5. The method according to p. 1, in which acetic acid is added while continuing homogenization with stirring for about 10 minutes, preferably 7 minutes, at a scraper speed of up to 50 rpm, preferably 36 rpm, while the homogenization pressure is approximately 100-300 atm, preferably 210 atm. 6. The method of claim 1, wherein the dry egg yolk is a yolk of a chicken and / or quail egg. 7. The method according to p. 1, in which the water contains pre-dissolved in it additional additives, which are dietary fiber soluble and / or insoluble, flavorings, colorants, stabilizers, preservatives, flavoring agents, or mixtures thereof. 8. The method according to p. 7, in which the flavorings are flavoring "Cream" and / or "Mustard" and / or spicy dried herbs. 9. The method of claim 7, wherein the dye is beta-carotene. 10. The method according to p. 7, in which the stabilizer is xanthan and / or guar gum. 11. The method according to p. 8, in which the spicy dried herbs are soaked in the first part of the prescription amount of oil before the step of mashing the emulsifying agent. 12. The method according to p. 1, in which the prescription amount of water contains cheese whey with a content of from 50 to 99 wt. % based on the recipe amount of water. 13. The method according to claim 1, in which the vegetable oil, other than avocado, is selected from the group consisting of refined deodorized: sunflower, cocoa, peanut, mustard, artichoke, rapeseed, olive, corn, flaxseed, camelina, sesame, coke, soy, rape or mixtures thereof. 14. Mayonnaise made by the method according to any of the preceding paragraphs, having a composition in wt.%: Vegetable oil other than avocados 42.6-65.7 Avocado oil 1.3-7.5 Sugar 1,5 Edible salt 1,1 Dry egg powder 1.30 Acetic acid 80% 0.55 Water Rest 15. The mayonnaise according to claim 14, in which the dry egg yolk is a yolk of a chicken and / or quail egg. 16. Mayonnaise according to claim 14, in which the water contains additional additives, which are soluble and / or insoluble dietary fiber, flavorings, colorants, stabilizers, preservatives, flavoring agents or mixtures thereof. 17. Mayonnaise according to claim 14, in which the flavorings are flavoring "Cream" and / or "Mustard" and / or spicy dried herbs. 18. Mayonnaise according to claim 14, in which the dye is beta-carotene. 19. The mayonnaise according to claim 14, in which the stabilizer is xanthan and / or guar gum. 20. The mayonnaise according to claim 17, in which the spicy dried herbs are soaked in the first part of the prescription amount of oil before the step of mashing the emulsifying agent. 21. Mayonnaise according to claim 14, in which the prescription amount of water contains whey cheese with a content of from 50 to 99 mass. % based on the recipe amount of water. 22. The mayonnaise according to claim 14, in which the vegetable oil other than avocado is selected from the group consisting of refined deodorized: sunflower, cocoa, peanut, mustard, artichoke, rapeseed, olive, corn, flaxseed, camelina, sesame, coke, soy, rape or mixtures thereof.

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