RU2739602C1 - Method for production of mayonnaise sauce with nanostructured dry nettle extract - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the fat and oil industry. Method for production of aquafaba-based mayonnaise sauce envisages mixing of aquafaba, salt, sugar, vegetable oil and mustard, the obtained mixture is beaten to white colour, nano-structured dry extract of nettle is added in amount of 0.5 % of aquafaba weight and, without stopping beating, vegetable oil is poured in a fine trickle with a trickle at ratio of 2:1 to the water aquafaba, after production of a thick homogeneous foam apple cider vinegar is added and whipped during 2 minutes, and per 100 g of aquafaba 6 g of sugar, 3 g of salt, 5 g mustard and 6 g of apple cider vinegar.

EFFECT: invention enables to obtain a product which has high biological value due to content of rich in vitamins and microelements with longer shelf life.

4 cl, 2 tbl, 3 ex

Description

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

The advantage of mayonnaise sauce over mayonnaise is its lower calorie content. In real mayonnaise, it cannot be lower than 50%, and mayonnaise sauces, to be called such, need 15% fat (GOST R 53590-2009 "Mayonnaise and mayonnaise sauces"). In addition, in addition to milk processing products, food additives and other ingredients, mayonnaise must contain yolks or whole eggs (the proportion of egg products in terms of dry yolk must be at least 1%). The presence of egg products in the recipe does not allow heating above their denaturation temperature, i.e. it is impossible to carry out a complete pasteurization of all ingredients of mayonnaise 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 reduces the shelf life, since dairy products are the most dangerous in terms of initial seeding and the presence of spores of pathogenic flora. And they significantly increase the risk of product spoilage already during production and during storage, which in turn can be a catalyst for increasing the peroxide value of the product during storage. This also results in shorter shelf life.

A known method of producing an oil-containing food product of the emulsion type based on an oil composition for oil-containing food products (RF patent No. 2498638 published on November 20, 2013, by application 2011112924). Sugar, salt, egg yolk, milk protein, vinegar, mustard, modified potato starch are mixed together at moderate temperature using a vigorous mixing device such as a blender or mixer for about 1 minute, followed by adding and mixing with an oil composition containing 1 part sunflower oil and 3 parts pork and chicken broth until a completely homogeneous mixture is obtained. And then the resulting homogeneous mixture is subjected to the processing steps of the traditional method of obtaining 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 dispersed homogeneous emulsion product with a fat content specified in the labeling, made from refined deodorized vegetable oils, water with or without added milk processing products, food additives and other ingredients" (Federal Law of the Russian Federation of June 24, 2008 No. N 90-FZ Technical Regulations for Fat and Oil Products). The difference between mayonnaise sauce and mayonnaise lies in 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 and identical natural flavors "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 amount of flavors, preservatives and antioxidants.

There is a known method of producing mayonnaise without eggs based on 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 properties. (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, the mixture is whipped until a good light foam. Without stopping whipping, 600 ml of vegetable oil is poured in a thin stream. 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 insufficient amount of vitamins, minerals and amino acids.

The technical 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 absence of egg ingredients, and with an increased biological value due to the introduction of a nanostructured dry nettle extract into the composition.

The solution to the technical problem is achieved by the proposed method for producing mayonnaise sauce based on akfabava, characterized by the fact that it involves mixing aquafaba, salt, sugar, vegetable oil and mustard, the resulting mixture is whipped until white, nanostructured dry nettle extract is added in an amount of 0.5% by weight aquafaba, and, without stopping whipping, pour vegetable oil in a thin stream in a ratio of 2: 1 to aquafaba, after obtaining a thick homogeneous foam, add apple cider vinegar and beat for another 2 minutes, and 6 g of sugar, 3 g of salt are added to 100 g of aquafaba , 5 g mustard and 6 g apple cider vinegar. As a nanostructured dry extract of nettle, nanostructured dry extract of nettle in sodium alginate, kappa carrageenan, guar gum can be added.

Stinging is rich in biologically active compounds and contain 1-2% of flavonoids (quercetin glycosides and rutoside, and kemferol izogamnetina), silicates (silicon) (1-4% SiO _2), scopoletin, sitosterol, and esters caffeic acid and chlorophyll (about 0 , 3 - 1% in dry substance, 0.66% in powder), proteins, fats, carbohydrates, traces of nicotine, in burning hairs - small amounts of acetylcholine, serotonin, formic acid and leukotrienes. Carotenoids: β-carotene, violaxanthin, xanthophyll, eloxanthin, lycopene. Vitamins: ascorbic acid (36-269 mg%), vitamin B ₂ -lactoflavin-1.5 mg / 100 g in dry leaves, pantothenic acid, vitamin K ₁ (0.64 mg / 100 g). Minerals: silicon, potassium, calcium, manganese, phosphorus, sulfur, copper, iron, aluminum.

Dry extract of nettle has the following properties:

- antioxidant;

- immunomodulatory;

- anti-coagulant;

- affects the secretion of insulin and the balance of sex hormones;

- hypoglycemic;

- antibacterial,

enhances the formation of calluses in fractures.

Even the ancient Greeks used nettle as a tonic, diuretic, blood purifier, appetite enhancer, wound healing and hemostatic agent. Because nettle extract contains 3,4-divanyllyltetrahydrofuran, which binds to a sex hormone-binding protein, it is used by bodybuilders to boost free testosterone. Dry extract of nettle is part of the common drug allochol, used for diseases of the liver and gastrointestinal tract.

The nanostructured dry extract of nettle in sodium alginate required for the implementation of the method is obtained according to the method described in patent No. 2675799 dated December 25, 2018, characterized in that the dry nettle extract is added to a suspension of sodium alginate in butanol in the presence of 0.01 g of an ester of glycerol with one - two molecules of food fatty acids and one or two molecules of citric acid as a surfactant with stirring at 1000 rpm, then chloroform is added, the resulting suspension of nanocapsules is filtered and dried at room temperature, while the mass ratio of the core: shell is 1: 1, 1: 2 or 1: 3.

Nanostructured dry nettle extract in kappa-carrageenan is obtained according to the method described in patent No. 2714489 dated 02/18/2020, characterized in that dry nettle extract is added to a suspension of kappa-carrageenan in hexane in the presence of 0.01 g of an ester of glycerin with one or two molecules of food fatty acids and one or two molecules of citric acid as a surfactant with stirring at 700 rpm, then hexafluorobenzene is added, the resulting suspension of nanocapsules is filtered and dried at room temperature, while the mass ratio of the core: shell is 1: 1, 1: 2 or 1: 3.

Nanostructured dry extract of nettle in guar gum is obtained according to the method described in patent No. 2678973 dated 02/05/2019, characterized in that dry nettle extract is added to a suspension of guar gum in benzene in the presence of 0.01 g of an ester of glycerin with one or two food molecules fatty acids and one or two molecules of citric acid as a surfactant with stirring at 1000 rpm, then acetone is added, the resulting suspension of nanocapsules is filtered and dried at room temperature, while the mass ratio of the core: shell is 1: 1, 1: 2 or 1: 3.

The implementation of the proposed method for producing mayonnaise sauce is not limited to the above options for nanostructured dry nettle extract.

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

into a mixture of aquafaba, salt, sugar and mustard whipped until white, add 0.5% of the mass of aquafaba nanostructured dry nettle extract and, without stopping whipping, pour in a thin stream of vegetable oil in a ratio to aquafaba 2: 1, after obtaining a thick homogeneous foam add apple cider vinegar and beat for another 2 minutes.

Specific examples of obtaining mayonnaise based on aquafaba containing nanostructured dry extract of nettle.

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 with 200 g of water and boiled for 1-2 minutes and 100 g of aquafaba is obtained.

In 100 g of aquafaba add 6 g of sugar, 3 g of salt and 5 g of mustard. Beat for 3 minutes until white color appears. 0.5 g of nanostructured dry nettle extract in sodium alginate is added to the resulting mass and 200 g of vegetable oil is poured in a thin stream without stopping whipping. When the oil combines with the aquafaba and the mixture turns into a thick, homogeneous mass, pour in 6 g of apple cider vinegar. The mass is beaten for 2 minutes and 320 g of mayonnaise is obtained.

EXAMPLE 2.

In 100 g of aquafaba, obtained according to the method described in example 1, add 6 g of sugar, 3 g of salt and 5 g of mustard. Beat for 3 minutes until white color appears. 0.5 g of nanostructured dry nettle extract in guar gum is added to the resulting mass and 200 g of vegetable oil is poured in a thin stream, without stopping beating. When the oil combines with the aquafaba and the mixture turns into a thick, homogeneous mass, pour in 6 g of apple cider vinegar. The mass is beaten for 2 minutes and 320 g of mayonnaise is obtained.

EXAMPLE 3.

In 100 g of aquafaba (obtained by the method described in example 1) add 6 g of sugar, 3 g of salt and 5 g of mustard. Beat for 3 minutes until white color appears. 0.5 g of nanostructured dry nettle extract in kappa-carrageenan is added to the resulting mass and 200 g of vegetable oil is poured in a thin stream, without stopping beating. When the oil combines with the aquafaba and the mixture turns into a thick, homogeneous mass, pour in 6 g of apple cider vinegar. The mass is beaten for 2 minutes and 320 g of mayonnaise is obtained.

The organoleptic properties of the obtained products for all examples are presented in Table 1, the physicochemical properties are in Table 2. It follows from the tables presented that with the introduction of nanostructured dry nettle extract, the product complies with GOST 31761-2012 by its organoleptic and physicochemical properties. Mayonnaise and sauces mayonnaise.

Table 1

Organoleptic indicators

table 2

physical and chemical indicators

Thus, the technical problem of the invention to develop a method for producing mayonnaise sauce, which can be used as a functional product with increased biological value due to the content of rich in vitamins and microelements, nanostructured dry nettle extract and with an increased shelf life due to the absence of egg ingredients, has been achieved.

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

Claims (4)

1. A method for producing mayonnaise sauce based on aquafaba, characterized in that it involves mixing aquafaba, salt, sugar, vegetable oil and mustard, the resulting mixture is whipped until white, nanostructured dry nettle extract is added in an amount of 0.5% of the aquafaba mass and, without stopping whipping, pour in vegetable oil in a thin stream in a ratio of 2: 1 to aquafaba, after obtaining a thick homogeneous foam, add apple cider vinegar and beat for another 2 minutes, and 6 g of sugar, 3 g of salt, 5 g of mustard are added to 100 g of aquafaba and 6 g of apple cider vinegar. 2. A method for producing mayonnaise sauce based on aquafaba according to claim 1, characterized in that a nanostructured dry nettle extract in sodium alginate is used. 3. A method for producing mayonnaise sauce based on aquafaba according to claim 1, characterized in that a nanostructured dry nettle extract in kappa-carrageenan is used. 4. A method for producing mayonnaise sauce based on aquafaba according to claim 1, characterized in that a nanostructured dry extract of nettle in guar gum is used.