RU2721276C1 - Method for production of a mayonnaise sauce - Google Patents

Abstract

FIELD: oil and fat industry; food industry.SUBSTANCE: method for production of mayonnaise sauce based on aquafaba is characterized by that it involves mixing of aquafaba, salt, sugar, vegetable oil and mustard. Obtained mixture is beaten to a white color; a nanostructured dry dandelion extract is added in amount of 0.5 % of the aquafaba weight. Without stopping beating, vegetable oil is poured in a thin trickle in a ratio to aquafaba 2:1. After obtaining a thick homogeneous foam apple cider vinegar is added and whipped during 2 minutes.EFFECT: invention allows to manufacture a product which has increased biological value due to content of nanostructured dry dandelion extract rich with vitamins and microelements and increased shelf life due to absence of egg ingredients.4 cl, 2 tbl, 3 ex

Description

The invention relates to the oil and fat industry and the food industry and relates to a method for producing mayonnaise sauce, which can be used as a functional product.

The advantage of mayonnaise sauce compared to mayonnaise is its lower calorie content. For a real mayonnaise, it cannot be lower than 50%, and 15% fat content is sufficient for mayonnaise sauces (GOST R 53590-2009 “Mayonnaises and mayonnaise sauces”). In addition, the composition of mayonnaise, in addition to milk processing products, food additives and other ingredients, should include yolks or whole eggs (the proportion of egg products in terms of dry yolk should be at least 1%). The presence of egg products in the formulation does not allow heating above the temperature of their denaturation, i.e. it is impossible to carry out a complete pasteurization of all mayonnaise ingredients during its production, which leads to a low shelf life, and also increases the risk of contamination of the finished product with pathogenic flora. The presence of dairy products in the product also shortens the shelf life, since dairy products are most dangerous from the point of view of initial seeding and the presence of pathogenic flora spores. And they significantly increase the risk of product spoilage already during the production process and during storage, which in turn can be a catalyst for increasing the peroxide value of the product during storage. This also leads to a reduction in shelf life.

A known method of obtaining an oil-containing food product of the emulsion type based on the oil composition for oil-containing food products (RF patent No. 2498638 date of publication November 20, 2013, according to the application 2011112924). Sugar, salt, egg yolk, milk protein, vinegar, mustard, modified potato starch are mixed together at a moderate temperature using an intensive mixing device, such as a blender or mixer, for about 1 minute, followed by adding and mixing with an oil composition containing 1 part of sunflower oil and 3 parts of pork and chicken broth to obtain a completely homogeneous mixture. And then the resulting homogeneous mixture is subjected to the processing steps of a traditional method for producing mayonnaise dressing.

Moreover, the oil composition according to the invention can be made from any edible vegetable oil selected from the group consisting of olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, rapeseed oil, sunflower oil, safflower oil, peanut butter, walnut oil, wheat germ oil, grape seed oil, sesame oil, argan oil, rice bran oil and mixtures thereof. And the broth is selected from pork broth and chicken broth.

The disadvantages are the low biological value of mayonnaise and the deterioration of its quality due to the significant destruction of vitamins, minerals and amino acids.

Mayonnaise sauce - “a finely divided homogeneous emulsion product with the fat content indicated on the label, made from refined deodorized vegetable oils, water with or without milk products, food additives and other ingredients” (Federal Law of the Russian Federation of June 24, 2008 N 90-ФЗ Technical regulations for oil and fat products). The difference between mayonnaise sauce and mayonnaise is the possibility of the absence of egg products in the product, which is unacceptable for mayonnaise according to the specified Technical Regulations.

A known method of producing mayonnaise without eggs, "Mayonnaise Sauce For Good Cuisine" (TAP-TAP), obtained by combining the following products: water, refined deodorized vegetable oil, sugar, salt, thickeners (E1422, E415), acetic acid, lactic acid, onion green, pickled cucumbers, natural flavors and natural identical Sour cream, Cucumber, Mustard, garlic oil, preservatives (E202, E211), antioxidant E385. (Internet link: http://goodsmatrix.ru/goods/ h / 4603644002681.html).

The disadvantage is too complex composition, a large number of flavorings, preservatives and antioxidants.

There is a method of producing mayonnaise without eggs on the basis of a liquid obtained after cooking legumes, which is called aquafaba. This also includes liquids from canned peas, chickpeas and beans. They are remarkable in that they have some protein properties, in particular good foaming. (Internet link: https://www.russianfood.com/recipes/recipe.php?rid=150093)

The method involves adding 1 teaspoon of salt and sugar to 100 g of aquafaba, whisk the mixture until a good light foam. Without stopping whipping, pour a thin stream of 600 ml of vegetable oil. Add 1 teaspoon of mustard and 1 tablespoon of lemon juice and mix well.

The disadvantage is the high fat content and low biological value of the product due to the lack of vitamins, minerals and amino acids.

An object of the invention is to develop a method for producing mayonnaise sauce, which can be used as a functional product.

The technical result consists in solving the problem by creating a method for producing mayonnaise sauce with an increased shelf life due to the lack of egg ingredients, and with increased biological value due to the introduction of dandelion dry extract into the nanostructured composition.

The solution to the technical problem is achieved by the proposed method for producing mayonnaise sauce based on aquafabs, characterized in that it involves mixing aquafabs, salt, sugar, vegetable oil and mustard, beat the resulting mixture to white, add nanostructured dry dandelion extract in an amount of 0.5% by weight aquafabs, and, without stopping beating, pour vegetable oil in a thin stream in a ratio of 2: 1 to a aquafab, add apple cider vinegar and beat for another 2 minutes after receiving a thick, uniform foam, with 6 g of sugar and 3 g of salt being added to 100 g of aquafabs , 5 g of mustard and 6 g of apple cider vinegar.

and.

Dandelion contains a lot of vitamin C, glycosides, vitamins A and group B, carotene, inulin, copper, iron, a lot of protein and a lot of potassium and other trace elements.

Dry dandelion extract has a lot of useful properties:

• strengthens the immune system;

• contains more vitamin A than in carrots;

• helps with kidney disease;

• helps with weight loss and cellulite;

• enhances urine excretion and excess water from the body;

• helps with gout;

• cleanses the body.

Traditionally, dandelion is used in kidney diseases, as an anti-cellulite drug and a means to fight overweight. It is especially recommended for those who want to maintain a beautiful body, as it stimulates weight loss and helps get rid of cellulite. It directly affects the problems caused by excessive levels of estrogen in the body, perfectly cleanses the liver, and is part of the procedures to cleanse the body of toxins. In addition, dandelion is a great antioxidant.

The nanostructured dry extract of dandelion in sodium alginate required for the implementation of the method is obtained by the method described in patent No. 2674663 of February 27, 2019. Nanostructured dry dandelion extract in kappa-carrageenan is obtained by the method described in patent No. 2691399 from 06/13/2019. The nanostructured dry extract of dandelion in guar gum is obtained by the method described in patent No. 2680808 of 02.27.2019. Implementation of the proposed method for producing mayonnaise sauce is not limited to the above options for dry dandelion extract.

The proposed method for producing mayonnaise sauce, including mixing aquafabs, salt, sugar, vegetable oil and mustard, contains the following new features:

in a whipped to white color mixture of aquafabs, salt, sugar and mustard, add 0.5% by weight of aquafabs to a nanostructured dry dandelion extract and, without stopping beating, pour vegetable oil in a thin stream in a ratio of 2: 1 to the aquafab after obtaining a thick, uniform foam add apple cider vinegar and beat for another 2 minutes.

Specific Examples of Aquafab-based Mayonnaise Containing Nanostructured Dandelion Dry Extract

EXAMPLE 1

Peas in the amount of 118 g are washed and soaked for 4 hours in 353 g of cold water. Swollen peas are poured 200 g of water and boiled for 1-2 minutes and get 100 g of aquafa.

6 g of sugar, 3 g of salt and 5 g of mustard are added to 100 g of aquafabs. Beat 3 minutes until white. In the resulting mass add 0.5 g of a nanostructured dry extract of dandelion in sodium alginate and pour in a thin stream of 200 g of vegetable oil, without stopping beating. When the oil is combined with the aquafab and the mixture turns into a thick, homogeneous mass, pour 6 g of apple cider vinegar. Beat the mass for 2 minutes and get 320 g of mayonnaise.

EXAMPLE 2

In 100 g of aquafabs (obtained by the method described in example 1) add 6 g of sugar, 3 g of salt and 5 g of mustard. Beat 3 minutes until white. To the resulting mass add 0.5 g of nanostructured dry dandelion extract in guar gum and pour in a thin stream 200 g of vegetable oil, without stopping the whipping. When the oil is combined with the aquafaba and the mixture turns into a thick, homogeneous mass, pour 6 g of apple cider vinegar. Beat the mass for 2 minutes and get 320 g of mayonnaise.

EXAMPLE 3

In 100 g of aquafabs (obtained by the method described in example 1) add 6 g of sugar, 3 g of salt and 5 g of mustard. Beat 3 minutes until white. To the resulting mass add 0.5 g of nanostructured dry dandelion extract in kappa-carrageenan and pour in a thin stream of 200 g of vegetable oil, without stopping beating. When the oil is combined with the aquafab and the mixture turns into a thick, homogeneous mass, pour 6 g of apple cider vinegar. Beat the mass for 2 minutes and get 320 g of mayonnaise.

The organoleptic properties of the obtained products for all examples are presented in table 1, the physicochemical properties are shown in table 2. From the presented tables it follows that with the introduction of a nanostructured dry dandelion extract, according to its organoleptic and physico-chemical properties, the product complies with GOST 31761-2012 Mayonnaises and sauces mayonnaise.

Table 1

Organoleptic indicators

Name of indicator The characteristic of the finished product according to example 1 The characteristic of the finished product according to example 2 The characteristic of the finished product according to example 3 Appearance, Consistency Homogeneous
creamy product; single air bubbles are allowed.
The consistency is slightly stretching and jelly-like. Homogeneous creamy product; single air bubbles are allowed.
The consistency is slightly stretching and jelly-like. Homogeneous creamy product; single air bubbles are allowed.
The consistency is slightly stretching and jelly-like. Taste and smell The taste is slightly spicy, sour The taste is slightly spicy, sour The taste is slightly spicy, sour Colour White to
yellowish cream, uniform throughout the mass From white to yellowish-cream, uniform throughout the mass From white to yellowish-cream, uniform throughout the mass

table 2

physical and chemical indicators

Name of indicator The characteristic of the finished product according to example 1 The characteristic of the finished product according to example 2 The characteristic of the finished product according to example 3 Mass fraction of fat,%, not less than 15.0 15.0 15.0 Acidity,% in terms of acetic acid, not more than 1,0 1,0 1,0 The stability of the emulsion, the percentage of unbroken emulsion, not less than 97 97 97

Thus, the technical task of the invention to develop a method for producing mayonnaise sauce, which can be used as a functional product with high biological value due to its rich in vitamins and minerals, nanostructured dry dandelion extract and with an extended shelf life due to the lack of egg ingredients, is achieved.

In addition, the mayonnaise sauce obtained by the proposed method can be used by consumers with allergies to egg yolk or vegetarians.

Claims (4)

1. A method of producing aquafaba-based mayonnaise sauce, characterized in that it involves mixing aquafabs, salt, sugar, vegetable oil and mustard, beat the resulting mixture to white, add a nanostructured dry dandelion extract in an amount of 0.5% by weight of the aquafab, and without stopping whipping, pour vegetable oil in a thin stream in a ratio of 2: 1 in a thin stream, after obtaining a thick, uniform foam add apple cider vinegar and beat for another 2 minutes, with 6 g of sugar, 3 g of salt, 5 g being added to 100 g of aquafab mustard and 6 g of apple cider vinegar. 2. The method of producing mayonnaise sauce based on aquafaba according to claim 1, characterized in that they use nanostructured dry dandelion extract in sodium alginate. 3. The method of obtaining mayonnaise sauce based on aquafaba according to claim 1, characterized in that they use nanostructured dry dandelion extract in kappa-carrageenan. 4. The method of obtaining mayonnaise sauce based on aquafabs according to claim 1, characterized in that they use nanostructured dry dandelion extract in guar gum.