RU2751914C1 - Mayonnaise sauce "pomidorka" - Google Patents

Abstract

FIELD: animal or vegetable oils.

SUBSTANCE: invention relates to the fat and oil industry. Proposed is a mayonnaise sauce produced from refined deodorised vegetable oil, granulated sugar, egg powder, acetic acid (80%), table salt, mustard powder, spices, natural preservatives: peppermint, nettle extract, water, tomato powder and high grade wheat starch, at the following ratio of components, % wt.: refined deodorised vegetable oil 31.5, granulated sugar 1.46, egg powder 2.17, acetic acid (80%) 0.30, table salt 0.65, mustard powder 0.38, spices 0.32, tomato powder 11.4, high grade wheat starch 0.25, natural preservatives - peppermint, nettle extract 0.27, water the rest.

EFFECT: invention allows producing a mayonnaise sauce with a low fat content and a high content of antioxidants and mineral substances, which retains the rheological properties thereof for a long time and does not separate.

1 cl, 3 tbl

Description

The invention relates to the food industry, namely to public catering and the oil and fat industry, and can be used for the production of emulsion products such as mayonnaise sauces of increased nutritional value.

A known recipe for mayonnaise, which additionally includes potassium sorbate and a complete or incomplete set (from one component or more) of oil extracts of rose hips, oats, viburnum fruits, chamomile flowers, St. John's wort, alfalfa extract (RU No. 2135007, A23L 1/24, publ. . 27.08.1999). However, the disadvantage is that only fat-soluble substances pass into the oil extract, and all water-soluble high-molecular substances, including proteins, carbohydrates and biologically active substances, remain in the raw material, which reduces the quality of the known mayonnaise.

Known mayonnaise sauce (RU 2514415), containing in its composition: refined deodorized vegetable oil - 35,000-45,000 mass. %, mustard powder - 1,200 wt. %, granulated sugar - 3,000 wt. %, table salt - 2,000 wt. %, baking soda - 0.05 wt. %, acetic acid 80% - 1,000-1,100 wt. %, antioxidant curcumin - 0.002-0.009 wt. %, drinking water - the rest. As a protein filler of vegetable origin, the sauce contains chickpea protein isolate, which is used in the form of a hydrated mixture heat-treated at 60-65 ° C with egg powder in an amount of 2,200-6,100 wt. %. The disadvantage of this sauce is the content of protein in the isolate, which increases the cost of production, as well as the multicomponent composition complicates the technological process in the preparation of raw materials.

Known food emulsion product (RU No. 2437579), which contains as starting components, wt. %: refined deodorized vegetable oil 5.00-80.00, emulsifier 0.01-3.0, sweetener 1.9-5.8, table salt 0.8-1.5, vinegar 1.33-16.0 , quail egg 0.01-8.0, mustard powder 0.2-0.75, preservative 0.1, dietary fiber 0.01-0.8, complete or incomplete set (from one component or more) echinacea extracts, ginseng, ginkgo biloba, lemongrass, rosemary, rose hips, chamomile 0.001-0.05 and the rest is water. The disadvantages of this product are the content of a synthetic preservative, as well as the presence of expensive extracts in the composition, which increases the cost of production.

The closest technical solution chosen as a prototype is the recipe for mayonnaise sauce, developed according to TU 9143-004-05715465-2016. The recipe for mayonnaise sauce (TU 9143-004-05715465-2016) includes: refined deodorized vegetable oil - 38.5 wt. %, granulated sugar - 1.78 wt. %, egg powder - 2.67 wt. %, acetic acid (80%) - 0.42 wt. %, table salt - 0.77 wt. %, mustard powder - 0.44 wt. %, spices - 0.44 wt. %, wheat flour - 13.8 wt. %, natural preservatives - 0.35 wt. %, water - the rest.

The disadvantage of the known composition is that wheat flour is used as a stabilizer in mayonnaise sauce, which has a low water absorption capacity, which leads to delamination of the product during storage. In addition, the claimed recipe for mayonnaise sauce has a low nutritional value.

The technical objective of the present invention is to obtain a food product with increased nutritional value , high organoleptic characteristics, increased content of antioxidants and minerals. This is achieved by adding tomato powder to the mayonnaise sauce recipe instead of wheat flour, and starch was chosen as a thickener.

The technical result is achieved due to the fact that mayonnaise sauce with increased nutritional value, contains refined deodorized vegetable oil, granulated sugar, egg powder, acetic acid (80%), table salt, mustard powder, spices, natural preservatives, water, and also, according to the invention, additionally contains tomato powder and starch, with the following ratio of components, mass. %:

Refined deodorized vegetable oil 31.5 Granulated sugar 1.46 Egg powder 2.17 Acetic acid (80%) 0.30 Table salt 0.65 Mustard powder 0.38 Spices 0.32 Tomato Powder 11.4 Starch 0.25 Natural preservatives (peppermint, nettle extract) 0.27 Water rest

A comparative analysis of the nutritional value of tomato powder and wheat flour was carried out. Physicochemical indicators and nutritional value of wheat flour and tomato powder are presented in table 1.

Table 1

Physical and chemical indicators and nutritional value of wheat flour and tomato powder

Index Test results wheat flour tomato powder Moisture content, % 11.90 ± 0.30 14.10 ± 0.50 Mass fraction of fat,% 1.21 ± 0.04 1.10 ± 0.02 Protein mass fraction,% 11.30 ± 0.30 11.32 ± 0.22 Carotenoid content, mg / kg 0.35 ± 0.02 415.41 ± 35.62 Content of mineral elements, mg / kg P 880.11 ± 69.02 3218.24 ± 240.21 Ca 200.86 ± 43.13 770.15 ± 65.23 Cu 1.33 ± 0.15 2.98 ± 0.22 Fe 22.90 ± 1.78 22.32 ± 1.47 Mg 380.53 ± 25.31 696.56 ± 51.88 Zn 19.30 ± 1.44 11.71 ± 1.03 Se 0.20 ± 0.05 0.26 ± 0.03 TO 272.02 ± 21.10 61697.35 ± 4072.31 Si 1.02 ± 0.10 8.01 ± 0.52 Ag 0.03 ± 0.01 0.06 ± 0.02

Analysis of the data in Table 1 shows that tomato powder is a promising unconventional source of biologically active substances in the formulation of mayonnaise sauces. The presence of carotenoids makes it possible to recommend tomato powder as a source of natural antioxidants.

The presence of a significant amount of minerals - P, Ca, Cu, Mg, K, as well as Se, Si, Ag, makes it possible to use tomato powder as an enrichment additive in the technology of emulsion food products.

The introduction of tomato powder into the formulation of mayonnaise sauce improves the nutritional value of the finished product.

Tomato powder is obtained by spray drying from tomato paste or juice (TU 10.39.13-009-51291559) . The resulting powder has a pronounced taste of ripe tomatoes, perfect for use in cooking, sauces, as a component for spice mixtures.

Tomato powder is an excellent source of carotenoids, vitamins C and B. Carotenoids are important for eye and bone health, as well as for the functioning of the entire body. Vitamin C is important for the immune system, as well as for the production of collagen, which ensures the elastic-elastic properties of the skin. Riboflavin is essential for energy production as well as cell function, and niacin is needed to help the body convert food into energy.

The benefits of tomato powder for the urinary system have also been proven - with regular use of this product in food, the risk of such infectious diseases is reduced. Tomato powder is also effective in the presence of diabetes mellitus due to its ability to stabilize blood sugar levels.

Wheat starch premium (GOST 31935-2012) is a free-flowing white powder. It contains both coarse (20-36 microns) and fine (2-10 microns) grains. His presence ensures the product has a thicker creamy consistency, is a thickener, and also makes the mayonnaise sauce resistant to thermal and mechanical influences during the production process. In the production of low fat mayonnaise sauces, starch plays an important role in ensuring stability of structure and emulsion.

Experimental data have shown that if the initial components are not used within the stated ratios, then the technical result is not achieved, namely, when using tomato powder in an amount less than 11.4 mass. %, the amount of carotenoids and minerals in the finished product decreases. And when the content of tomato powder in the mayonnaise sauce recipe is more than 11.4 masses. %, organoleptic characteristics deteriorate, in particular, an excessively sour taste appears and the color of the finished mayonnaise sauce acquires a brick hue.

When using starch in an amount less than 0.25 mass. %, the stability of the emulsion decreases (delamination of mayonnaise sauce into vegetable oil and water occurs). And when the starch content in the mayonnaise sauce recipe is more than 0.25 masses. %, affects the organoleptic properties of the emulsion, causing a feeling of stickiness and thickness, starchy aftertaste.

As an example of a specific implementation, a sample of mayonnaise sauce of the claimed composition of the components was produced and increased nutritional value according to the following technological scheme.

Bulk components (sugar, salt, egg powder, mustard powder and tomato powder) are sieved. Egg powder in the amount of 2.17 mass. %, mustard powder in an amount of 0.38 wt. % and starch in the amount of 0.25 wt. % is dispersed in 1/3 of the vegetable refined deodorized oil, taken in an amount of 31.5 wt. %. The mixer, equipped with a stirrer, is supplied with water, acetic acid (80%) in an amount of 0.30 wt. %, sugar in the amount of 1.46 mass. %, salt in the amount of 0.65 wt. %, spices in the amount of 0.32 wt. %, tomato powder in an amount of 11.4 wt. %. The resulting mixture is heated to 75 ° C, and then cooled to 65 ° C. After that, egg powder, mustard powder and starch dispersed in vegetable oil are introduced into the mixture. Further, with continuous stirring, the rest of the vegetable oil is dosed into the mixture. At the end, natural preservatives are added in an amount of 0.27 wt. %, after which the mixture is homogenized.

Organoleptic indicators of the control and experimental samples of mayonnaise sauce are presented in table 2.

table 2

Organoleptic indicators of control and experimental samples of mayonnaise sauce

Index Raw material test results the control an experience Appearance and consistency Homogeneous creamy product with the inclusion of tomato particles Colour Yellowish-creamy, homogeneous throughout the mass Yellowish with an orange-red tint, homogeneous throughout the mass Taste and smell Inherent, slightly spicy, sourish Inherent, slightly spicy, sweet-sour taste

Studies have been conducted on the nutritional composition of mayonnaise sauce. The results of the study are presented in table 3.

Table 3

Nutritional value of mayonnaise sauce

Index Raw material test results the control an experience Protein mass fraction,% 3.11 ± 0.21 3.10 ± 0.23 Mass fraction of fat,% 32.90 ± 2.35 32.82 ± 2.44 Moisture content, % 48.12 ± 3.22 48.97 ± 3.74 Carotenoid content, mg / kg 0.63 ± 0.03 47.82 ± 3.04 Acidity,% based on acetic acid 0.85 ± 0.05 0.94 ± 0.05 Dry fat-free residue,% 17.65 ± 1.43 17.72 ± 1.37 Content of mineral elements, mg / kg Ca 228.38 ± 19.13 293.01 ± 21.44 Cu 0.44 ± 0.03 0.62 ± 0.04 Fe 13.87 ± 1.10 13.80 ± 1.11 K 203.22 ± 18.94 7202.50 ± 563.28 Mg 103.14 ± 7.53 138.32 ± 7.88 P 601.07 ± 49.37 861.33 ± 55.79 Se 0.23 ± 0.09 0.24 ± 0.08 Zn 13.51 ± 1.10 12.15 ± 1.03 Si 3.83 ± 0.22 4.60 ± 0.31 Ag - 0.003 ± 0.001

As a result of laboratory tests, it was found that the introduction of tomato powder into the composition of the mayonnaise sauce did not have a significant effect on indicators such as the mass fraction of protein, fat and moisture. The acidity of the finished product slightly increased due to organic acids contained in tomato powder, but did not go beyond the norm (no more than 1% according to GOST 31761-2012).

It was determined that the developed mayonnaise sauce significantly exceeds the basic recipe in terms of the content of individual macro- and microelements. Thus, the amount of calcium and magnesium in the test sample exceeded its content in the control sample by 1.3 times, potassium - by 35.4 times, copper and phosphorus - by 1.4 times and silicon - by 1.2 times.

Calcium and phosphorus are two minerals that the body uses to form bones and teeth. In addition, the found significant amount of potassium increases the ability of the developed product to regulate blood cholesterol levels and lower blood pressure.

Magnesium is involved in more than 300 biochemical processes in the body, contributes to the supply of energy to cells, helps maintain normal muscle and nerve function, heart rhythm, a healthy immune system and bone tissue.

Copper stimulates the maturation of reticulocytes (young erythrocytes) by converting iron from food into an organically bound form. Copper stimulates the production of pituitary hormones, thereby normalizing the body's endocrine system. Copper is included in most oxidative enzymes that increase the energy of respiration, affecting protein and carbohydrate metabolism.

Silicon strengthens and supports the connective tissue of joints, ligaments and muscles. It is essential for the formation of articular cartilage, as it is a connecting substance in the network of glycosaminoglycans that attract and retain water in the joint. Aids in increased absorption of calcium, which builds support for the skeletal system. Supports the cardiovascular system. Prevents blockage of blood vessels by making the inner lining of arterial tissue less permeable. Reduces the risk of atherosclerotic lesions in blood vessels by preventing calcification.

Carotenoids are primarily characterized by antioxidant activity against reactive oxygen species and free radicals, therefore they are antioxidants. Protects against many types of cancer. Consumption of carotenoids reduces the risk of developing heart disease. The constant presence of these substances in food reduces the risk of heart attack by 75%. All carotenoids work well with bad cholesterol. Reduces the risk of macular degeneration on the retina, which can lead to blindness in old age. Carotenoids prevent lens damage. The risk of cataract disease is reduced.

The proposed recipe for mayonnaise sauce with the addition of tomato powder and starch makes it possible to:

- modify the organoleptic characteristics of products;

- create fortified emulsion food products;

- to expand the range of mayonnaise sauces at public catering and fat-and-oil industries;

- to increase the nutritional value of ready-made mayonnaise sauces.

Claims (2)

Mayonnaise sauce obtained from refined deodorized vegetable oil, granulated sugar, egg powder, acetic acid (80%), table salt, mustard powder, spices, natural preservatives, water, tomato powder and premium wheat starch, in the following ratio of components, masses. %: Refined deodorized vegetable oil 31.5 Granulated sugar 1.46 Egg powder 2.17 Acetic acid (80%) 0.30 Table salt 0.65 Mustard powder 0.38 Spices 0.32 Tomato Powder 11.4 Wheat starch premium 0.25 Natural preservatives - peppermint, nettle extract 0.27 Water rest