RU2733074C1 - Mayonnaise sauce - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, namely to composition of mayonnaise sauce. Mayonnaise sauce contains deodorized refined vegetable oil, raw egg white, ready table mustard, sugar sand, food culinary salt, lemon fresh squeezed juice, liquid laminaria extract, defrosted boiled and minced crab meat, defrosted fresh sea urchin roe, blue whiting fish broth. Components are taken at the specified optimum ratio. Recommended mixing and homogenisation temperature is from +4.4 to +21.1 °C.EFFECT: invention allows to produce a new mayonnaise sauce with high biological and nutritive value due to usage of sea urchin roe, liquid laminaria extract and crab meat.3 cl, 9 dwg

Description

The invention relates to the food industry, namely to the composition of the mayonnaise sauce.

Known mayonnaise sauce (AS USSR No. 719594, publ. 05.03.1980), containing (wt.%) Vegetable oil 35-40, food thickener from seaweed homogenized 40-45, salt 1.5-1.8, sugar 1.0-1.5, skimmed milk powder 3-5, baking soda 0.2-0.4, mustard 0.3-0.5, citric acid 0.4-0.6, water - the rest. The use of seaweed has reduced the amount of vegetable oil by 25-30%. The purpose of the sauce is to increase the biological value and at the same time to reduce the cost of the finished product.

Known mayonnaise sauce (AS USSR No. 1479054, publ. 05/15/1989), containing (wt.%) Fish broth 36.43-28.5, seaweed 15.0-20.0, vegetable oil 30.0 -50.0, tomato paste 30% 10.0-0.0, acetic acid 80% 0.1-0.5, salt 1.5-1.1, sugar 4.0-1, 5, fried onions 4.0-0.0, allspice 0.25-0.0, red pepper cf. burning 0.3. The purpose of the sauce is to increase the stability of the finished product.

A known method of producing a food emulsion (AS USSR No. 1789184, publ. 23.01.1993) containing vegetable oil, fish broth, acetic acid and salt. Fish broth is used simultaneously as a thickener and an emulsifier and is obtained by cooking leather or a mixture of leather with a backbone, for example pollock, taken in an amount of up to 55% and at a ratio of water: fish raw material from 0.75: 1 to 1: 1.

Known mayonnaise sauce (Pat. RF No. 2163770, publ. 03/10/2001), containing (wt.%) Soy protein isolate 1.5-4.5, chopped seaweed 7.5-12.5, water 55.0- 68.0, acid 0.2-1.0, vegetable oil 20.0-30.0. Mayonnaise sauce has a reduced vegetable oil content.

Known emulsion sauce (Pat. RF No. 2375919, publ. 20.12.2009), including (wt.%) Fat-free soy flour 5.0-7.0, crushed and boiled in acidified water brown algae undaria pinnacle and / or costaria ribbed 10 , 0-15.0, vegetable oil 30.0-40.0, sugar 1.2-1.5, salt 0.8-1.0, mustard powder 0.8-1.0, seaweed decoction - the rest. The sauce is characterized by high stability and extended shelf life.

Known mayonnaise (US Pat. RF No. 2092081, publ.10.10.1997), in particular mayonnaise called "Marine", which includes the following components: vegetable oil 35.0; egg powder 7.0; food soy protein 4.9; natural honey 7.0; condensed milk whey 12.0; salt 1.9; boiled crab water 27.9; crab meat 6.2. The goal is to increase the nutritional value by introducing boiled hydrobionts and boiled water after cooking into the recipe.

Known mayonnaise sauce (Pat. RF No. 2590798, publ. 07/10/2016), containing refined vegetable oil, raw egg white, ready-made table mustard, granulated sugar, table salt, fresh lemon juice, presoaked and chopped kelp and nettle, thawed fresh sea urchin caviar, water. Mayonnaise sauce has a high biological and nutritional value. Development for Mayonnaise sauce under patent No. 2590798 at the 20th Moscow International Salon of Inventions and Innovative Technologies "Archimedes-2017" was awarded a Diploma and a silver medal.

The objective of the invention is to expand the range of mayonnaise sauces using functional additives such as sea urchin caviar, kelp, crab meat to increase the biological and nutritional value of mayonnaise sauce.

The technical result, to which the claimed invention is directed, consists in obtaining a new mayonnaise sauce with high biological and nutritional value.

The technical result is achieved by the fact that the mayonnaise sauce containing refined deodorized vegetable oil, raw egg white, ready-made table mustard, granulated sugar, table salt, freshly squeezed lemon juice, an additive from kelp, thawed fresh sea urchin caviar, additionally includes crab meat, thawed, boiled and crushed to a size of no more than 3 millimeters, blue whiting fish broth, as an additive from kelp, use a liquid extract obtained by thawing frozen at -20 ° C pre-soaked and chopped kelp, with the following ratio of components, wt. %:

Refined deodorized vegetable oil 46.7 - 47.2 Raw egg white 11.5 Laminaria extract liquid 4.7 - 5.0 Sea urchin caviar 3.9 - 4.1 Crab meat 13,7 Fresh lemon juice five Table salt 2 Granulated sugar 3 Ready-made canteen mustard 2 Blue whiting fish broth 7

The invention is illustrated by the tables shown in FIG. 1-9.

FIG. 1 shows a comparative characteristic of the nutritional value of sea urchin caviar with red and black caviar, as well as caviar of masago, halibut, capelin and snails; Fig. 2 - shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part of sea urchin caviar, in Fig. 3 - indicates the nutritional value of 100 g of kelp recommended in the daily intake of a person, in Fig. 4 - the nutritional value of 100 g of crab meat is indicated, which is recommended in the daily value of a person, in Fig. 5 - recipes for mayonnaise sauce according to the examples, FIG. 6 - organoleptic characteristics of mayonnaise sauce for all examples, FIG. 7 - the results of microbiological analysis of the finished mayonnaise sauce, Fig. 8 - physicochemical parameters of the sauce according to example 3, FIG. 9 - results of rheological studies of mayonnaise sauce.

To expand the range of sauce with high biological and nutritional value, delicate, soft texture, low calorie content, easy digestibility of the product, sea urchin caviar, kelp and crab meat were used (Fig. 1, 2, 3, 4). Data on sea urchin caviar, kelp, crab meat were taken from sources: Internet; research by Victoria Tolkacheva, Chief Specialist of the Committee for the Fisheries Complex of the Murmansk Region; Chemical composition of food products / Otv. ed. THEM. Skurikhin, book. 1. M .: Agropromizdat, 1987. Data on mayonnaise sauce with the addition of sea urchin caviar, kelp extract of liquid and crab meat were obtained by the authors in the course of laboratory studies.

Sea urchin caviar has a unique healing ability, as well as a high nutritional value, as it is distinguished by a balanced composition of essential amino acids, a wide range of mineral compounds and other biological active substances.

Caviar of sea urchins is low-calorie and healthy, it contains a large amount of proteins, vitamins, enzymes, trace elements, a rich set of phospholipids, valuable polyunsaturated fatty acids and other biologically active compounds, it is easily absorbed by the body (Fig. 1).

The proportion of protein in caviar ranges from 8 to 14%, depending on the season and gender.

The fat content can also vary, the usual amount is 6-8 g. Up to 30% of fats are polyunsaturated fats, including omega-3 and omega-6.

In terms of the content of some vitamins, sea urchin caviar surpasses the famous ginseng root. So, vitamin A in it is 30 times more than in ginseng, besides it there are vitamins: A, E, B 2, B 6, B 12.

In terms of mineral content, hedgehog tissues are 50 times higher than those of terrestrial animals. They contain 36 macro- and microelements. All of them are in a form accessible to the human body, especially iodine, cobalt, copper, zinc, iron, phosphorus.

Caviar contains a set of all amino acids not synthesized by the human body, and in a ratio close to the composition of the "ideal protein", relative to which the quality of protein food is assessed according to the FAO / WHO methods. Among amino acids, glutamic acid plays an important role in intercellular metabolism, protein synthesis and optimization of the functions of the human immune system, and arginine is a powerful immunomodulator that allows you to overcome various stress conditions.

Indicators of the daily requirement of an adult per 100 g of sea urchin roe are presented in the table (Fig. 2).

Laminaria - sea brown algae, characterized by a high content of macro - and microelements, in particular iodine.

The composition of kelp contains alginates, polyunsaturated fatty acids and a complete protein containing all the amino acids necessary for the human body.

In addition, its composition is complemented by a complete set of trace elements, plant fibers, high molecular weight polysaccharides, iodine and vitamins A, groups B, C, D, E.

The nutritional value of 100 g of kelp, recommended in the daily human intake, is presented in the table (Fig. 3).

The calorie content of kelp is at least 10-25 kcal per 100 g of product.

Seaweed accumulates many vitamins. There is the same amount of provitamin A in kelp as in plums, apples, cherries, oranges. Laminaria and dry yeast have equal vitamin B1 content. The amount of vitamin C is equal to the content of this vitamin in gooseberries, strawberries, green onions, sorrel. 10 g of kelp and 100 g of carrots have the same amount of vitamin E.

In terms of the content of chemical elements, brown algae are superior to terrestrial plants. The boron content in kelp is 90 times higher than the boron content in oats, phosphorus is twice that in dried carrots and potatoes. The iodine content in 1 kg of kelp is the same as in 100,000 liters of sea water. The minerals in brown algae are mainly water-soluble potassium and sodium salts.

Crabs are short-tailed crayfish, have a small head, stalked eyes, a wide cephalothorax, four pairs of walking legs (the first pair is equipped with claws) and an abdomen (abdomen). For food purposes, the meat of the limbs and partly the belly of the crab is used. The yield of edible male crab meat, depending on the weight, is 17-30%. Crab meat is rich in proteins and minerals (iodine, copper, etc.).

The nutritional value of 100 g of crab meat recommended in the daily human intake is presented in the table (Fig. 4). Crab is high in protein, low in calories.

Due to the fact that it is considered dietary, soft and easily digestible, it can be consumed by those who care about their figure. Crab meat improves brain function and cardiovascular system.

The chemical composition of this meat is also very rich in potassium, phosphorus, selenium, calcium, magnesium, zinc and other elements. There are a lot of vitamins in crab meat: B3, PP, B1, A, B9, B12, B2, B6, B5.

Meat contains a lot of amino acids and fatty acids - omega-3 and omega-6. Some people compare crab meat with such a healthy, but much less tasty product like fish oil.

The minimum and maximum quantities of ingredients in a mayonnaise sauce are due to the following factors.

The presence of refined deodorized vegetable oil in the composition is 46.7 - 47.2% and is sufficient to create the required consistency and achieve a harmonious taste of the product. An addition of more than 47.2% oil will result in a thick consistency not found in mayonnaise sauce, but less than 46.7% of a liquid exfoliating emulsion.

The inclusion of sea urchin caviar in the amount of 3.9-4.1% increases the biological and nutritional value of the sauce. An increase in the amount of caviar more than 4.1% will give the mayonnaise sauce a pronounced specific taste of caviar and, in addition, the consistency of the sauce will turn out to be too liquid, and less than 3.9%, the sauce will lose its biological and nutritional value. The specific taste of the sauce is due to the concentration of active substances in sea urchin caviar - saponins, carotenoids, phospholipids. In addition, an increase in the content of sea urchin caviar in the sauce leads to an increase in the cost of the finished product.

The inclusion of liquid kelp extract in an amount of 4.7 - 5.0% will increase the biological and nutritional value of the sauce, and it is also a good emulsifier. An increase in the amount of kelp extract by more than 5% will give the mayonnaise sauce a pronounced specific taste of the herbal additive and, in addition, the sauce will acquire a greenish color, and less than 4.7%, the sauce will lose its biological and nutritional value.

The inclusion of 13.7% crab meat will increase the biological and nutritional value of the sauce. An increase in the amount of crab meat by more than 13.7% will give the mayonnaise sauce a dense consistency similar to mayonnaise, in addition, this leads to an increase in the cost of the finished product, and less than 13.7%, the sauce will lose its biological and nutritional value.

In the mayonnaise sauce recipe, only raw egg white is used, which does not contain cholesterol and is a low-calorie source of complete proteins, which leads to a significant reduction in the cholesterol content of the sauce. In addition, the egg white is completely absorbed by the body. It contains a complete set of amino acids and trace elements required for the daily human diet.

To enrich the sauce with nutrients, a fish broth based on blue whiting (Micromesistius poutassou (Risso)) is used, which is one of the most abundant species of aquatic biological resources of the Northern Basin (North Atlantic Ocean) and is not inferior in biological value to other cod fish, to the family of which blue whiting belongs ( Zilanov, V. K. Blue whiting of the North Atlantic / V. K. Zilanov. - M .: Leg. And food industry, 1984. - 160 pp.). Meat blue whiting contains about 18% protein (250 g contains all the required daily protein for humans), 0.3% fat, it is referred to as protein and low-fat (lean) fish (Konstantinova, L.L. Chemical composition and biochemical properties of aquatic organisms of the coastal zone of the Barents and White Seas. - Murmansk: Publishing house PINRO, 1998. 149 pp.) Inexpensive and easy-to-prepare fish broth is valued primarily because of the presence of minerals useful for the body, which, along with vitamins, are indispensable components of enzymes. Blood serum is similar to sea water, which is why broth makes up for the lack of nutrients in the human body. Therefore, the product can be used as a diet food, with metabolic problems and excess weight.

To prepare fish broth for 1 liter of water, take 400 g of fish heads, tail and whiting carcass, 5 g of black peppercorns, 10 g of salt, 10 g of celery root, 10 g of dried parsley, 10 g of dried dill, 10 grams of bay leaf and boil 20 minutes after boiling water, then filter.

With the calorie content of fish broth, everything is fine. There are only 80 kcal in 100 g of broth, so adding fish broth to the sauce will only enrich the product with nutritional and beneficial properties.

As a result of the research carried out, a formulation of a mayonnaise sauce with a low cholesterol content (low fat content in the sauce - Fig. 8) was developed, easily digestible, with high biological and nutritional value, excellent taste and stable to delamination.

Mayonnaise sauce is prepared in a traditional way by appropriate preparation of its constituent ingredients, grinding, mixing in the specified ratio, homogenization, filling, packaging, labeling and storage.

Mayonnaise sauce is prepared in the following way.

Bulk components - salt, granulated sugar are sieved and dosed by weight in accordance with the recipe. In mayonnaise sauce, salt enhances the flavor, acts as a preservative and stabilizes the emulsion.

In the preparation of the sauce, ready-made table mustard is used, for which the required amount of mustard is weighed on a scale.

Use frozen sea urchin caviar. Thawing of sea urchin caviar is carried out in the air. For this, frozen caviar is laid out on racks in a room with a temperature of + 15 + 20 ° C. The defrosting time is from 8 to 24 hours depending on the size and thickness of the caviar block.

12 hours before the start of the preparation of the mayonnaise sauce, the required amount of dry kelp is placed in an enamel or stainless steel dish and poured with water at a temperature of + 70 + 80 ° C in a ratio of 1: 3. The product is thoroughly mixed until smooth. The container is tightly closed with a lid. After 12 hours, excess water is drained from the kelp. For this, kelp is placed in a container with side holes and holes in the bottom. Then the kelp is crushed to a size of no more than 3 mm in a machine with narrow transverse stripes no more than 70 mm long and frozen at a temperature of -20 ° C, then thawed and the liquid part is separated from the solid, the required amount of the liquid part - the extract is weighed in accordance with the recipe.

Frozen crab is used to make the sauce. The crab is thawed in air. To do this, the crab is laid out on racks in a room with a temperature of + 15 + 20 ° C. The defrosting time is from 8 to 24 hours, depending on the size and thickness of the shell. Medium-sized crabs (0.5 - 1.5 kilograms) are boiled for 7-10 minutes after boiling in salted water. After cooling the product, the claws are cut in half, the meat is removed and crushed to a size of no more than 3 mm in a machine with narrow transverse stripes no more than 70 mm long and the required amount is weighed in accordance with the recipe.

Before separating the egg white from the yolk, the eggs are thoroughly washed with water at a temperature of + 45 ° C. Next, the egg white is carefully separated from the yolk and placed in a clean dish.

Fresh lemons are used to obtain lemon juice.

To obtain a fish broth, blue whiting fish and spices such as bay leaves, black peppercorns, salt, celery root, dried parsley, and dried dill are used. The fish is thawed, cut, washed thoroughly, poured with cold water and boiled with spices for 20 minutes. The broth is cooled, filtered and the required amount is weighed in accordance with the recipe. To prepare fish broth for 1 liter of water, take 400 g of fish heads, tail and blue whiting carcass, 5 g of black peppercorns, 10 g of salt, 10 g of celery root, 10 g of dried parsley, 10 g of dried dill, 10 g of bay leaf and boil 20 minutes after boiling water. At the end of cooking, separate the broth.

The temperature of the oil and other ingredients during mixing affects the thickness, viscosity and stability of the mayonnaise sauce. Therefore, after preparing all the ingredients of the sauce, they are mixed and homogenized to a homogeneous consistency at a temperature from + 4.4 ... to + 21.1 ° C.

Raw egg white, freshly squeezed lemon juice, salt, sugar and ready-made table mustard are mixed in one container, whipped. When the mass becomes homogeneous, vegetable oil is poured into it in a thin stream and beat is continued, then fish broth is added. Next, add prepared and chopped sea urchin caviar, liquid kelp extract and crab meat and continue to beat until the sauce acquires its characteristic consistency. Then a sample is taken to check the quality of the sauce for viscosity, color and taste. The finished product must meet the requirements of GOST R 53590-2009. Then mayonnaise sauce is packed in glass jars weighing 250 and 500 grams.

Due to the fact that mayonnaise sauce does not contain preservatives, it is stored for no more than 10 days at a temperature of +/- 2 ° C.

Mayonnaise sauce is a homogeneous cream-colored mass, with chopped additions of sea urchin caviar, crab meat, has a delicate, soft jelly-like consistency and a delicate refined taste. The smell and taste of mayonnaise sauce is characteristic of mayonnaise products without foreign smell and taste.

Mayonnaise sauce is illustrated by examples (Fig. 5, 6).

Example 1. The composition of the mayonnaise sauce, mass. %:

Refined deodorized vegetable oil 50.6 Raw egg white 11.5 Laminaria extract liquid 1.1 Sea urchin caviar 4.1 Crab meat 13,7 Freshly squeezed lemon juice 5.0 Table salt 2.0 Granulated sugar 3.0 Ready-made canteen mustard 2.0 Fish broth 7.0

The resulting ready-made mayonnaise sauce is a thick product with a uniform consistency. The taste is slightly spicy, pleasantly sour, with a taste of sea urchin caviar and crab meat. The aftertaste of sea urchin caviar is practically not felt. The color is yellowish-cream throughout the mass.

Example 2. The composition of the mayonnaise sauce, mass. %:

Refined deodorized vegetable oil 48.8 Raw egg white 11.5 Laminaria extract liquid 1.1 Sea urchin caviar 5.9 Crab meat 13,7 Fresh lemon juice 5.0 Table salt 2.0 Granulated sugar 3.0 Ready-made canteen mustard 2.0 Fish broth 7.0

The resulting ready-made mayonnaise sauce is a thick product with a uniform consistency. The taste is slightly spicy, pleasantly sour, with a pronounced taste of sea urchin caviar. The aftertaste of sea urchin caviar remains. The color is pinkish-cream throughout the mass.

In terms of consistency, the sauce turned out to be thick, a large amount of sea urchin caviar formed a pronounced aftertaste and rich color of the sauce.

Example 3. The composition of the mayonnaise sauce, mass. %:

Refined deodorized vegetable oil 46.7 Raw egg white 11.5 Laminaria extract liquid 5.0 Sea urchin caviar 4.1 Crab meat 13,7 Fresh lemon juice 5.0 Table salt 2.0 Granulated sugar 3.0 Ready-made canteen mustard 2.0 Fish broth 7.0

The resulting ready-made mayonnaise sauce is a homogeneous product of a creamy consistency, slightly stretching and jelly-like. The taste is slightly spicy, pleasantly sour; the smack is characteristic of sea urchin caviar, kelp and crab meat. A pleasant aftertaste, the taste of sea urchin caviar and kelp is practically not felt. The color is cream throughout the mass.

The consistency of the sauce turned out to be homogeneous, creamy, with excellent taste characteristics characteristic of sea urchin caviar, kelp and crab meat, as well as with a high nutritional and biological value.

Example 4. The composition of the mayonnaise sauce, mass. %:

Refined deodorized vegetable oil 44.9 Raw egg white 11.5 Laminaria extract liquid 5.0 Sea urchin caviar 5.9 Crab meat 13,7 Fresh lemon juice 5.0 Table salt 2.0 Granulated sugar 3.0 Ready-made canteen mustard 2.0 Fish broth 7.0

The consistency of the sauce turned out to be liquid due to the smaller amount of vegetable oil and a large amount of sea urchin caviar, which formed a pronounced aftertaste and rich color of the sauce.

Example 5. The composition of the mayonnaise sauce, mass. %:

Refined deodorized vegetable oil 47.2 Raw egg white 11.5 Laminaria extract liquid 4.7 Sea urchin caviar 3.9 Crab meat 13,7 Fresh lemon juice 5.0 Table salt 2.0 Granulated sugar 3.0 Ready-made canteen mustard 2.0 Fish broth 7.0

The resulting ready-made mayonnaise sauce is a homogeneous product of a creamy consistency, slightly stretching and jelly-like. The taste is slightly spicy, pleasantly sour; the smack is characteristic of sea urchin caviar, kelp and crab meat. A pleasant aftertaste, the taste of sea urchin caviar and kelp is practically not felt. The color is cream throughout the mass.

The consistency of the sauce turned out to be homogeneous, creamy with excellent taste characteristics typical for sea urchin caviar, kelp and crab meat, as well as with a high nutritional and biological value.

The mayonnaise sauce in examples 3.5 has the best performance (Fig. 6). The calorie content of mayonnaise sauce (example 3) is 420 kcal per 100 grams of product.

The proposed recipe for mayonnaise sauce differs from many other types, due to the addition of chicken egg protein without adding yolk, this allows you to obtain not only a fine and stable emulsion, but also to reduce the calorie content of the product, also kelp extract is an excellent emulsifier in the product, and crab meat and Due to its high protein content, sea urchin caviar increases the biological and nutritional value of the sauce.

The energy value of mayonnaise sauce is on average 665.5 kcal per 100 grams of product, so our product can be considered easily digestible.

The results of a microbiological analysis of the finished mayonnaise sauce for all examples, which was stored for 10 days at a temperature of +/- 2 ° C, for compliance with the requirements of SanPin 2.3.2. 1078-01 p. 1.3.3.10 are presented in the table (Fig. 7). Microbiological data indicate the sanitary and hygienic well-being of the finished product after 10 days of storage.

The results of the physicochemical study of the finished mayonnaise sauce of example number 3 are presented in the table (Fig. 8)

Claims (4)

1. Mayonnaise sauce containing refined deodorized vegetable oil, raw egg white, ready-made mustard, granulated sugar, table salt, freshly squeezed lemon juice, an additive from kelp, thawed fresh sea urchin caviar, characterized in that it additionally includes crab meat, thawed, boiled and crushed to a size of no more than 3 mm, blue whiting fish broth; as an additive from kelp, use a liquid extract obtained by thawing frozen at -20 ° C pre-soaked and crushed kelp, with the following ratio of components, wt. %: Refined deodorized vegetable oil 46.7-47.2 Raw egg white 11.5 Laminaria extract liquid 4.7-5.0 Sea urchin caviar 3.9-4.1 Crab meat 13,7 Fresh lemon juice five Table salt 2 Granulated sugar 3 Ready-made canteen mustard 2 Blue whiting fish broth 7 2. Mayonnaise sauce according to claim 1, characterized in that the temperature of mixing and homogenization of the components is from + 4.4 to + 21.1 ° C. 3. Mayonnaise sauce according to claim 1, characterized in that to obtain kelp extract, kelp is soaked in water with a temperature of + 70 ° C + 80 ° C at a ratio of kelp: water 1: 3 for 12 hours, then the excess water is drained and crushed to size no more than 3 mm.

Images