RU2759759C1 - Method for producing mayonnaise sauce with nanostructured dry boswellia extract - Google Patents

Abstract

FIELD: oil and fat industry.

SUBSTANCE: invention relates to the oil and fat industry. 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 Boswellia extract is added in the form of nanocapsules in a kappa-carrageenan shell or in the form of nanocapsules in a guar gum shell in an amount of 150-200 mg per 100 g of aquafaba and, without stopping whipping, poured in a thin stream of vegetable oil in a ratio of 2:1 to aquafaba, after obtaining a thick homogeneous foam, apple cider vinegar is added and beat for another 2 minutes, at the same time, 6 g of sugar, 3 g of salt, 5 g of mustard and 6 g of apple cider vinegar are added to 100 g of aquafaba.

EFFECT: invention makes it possible to obtain a mayonnaise sauce that has an increased biological value due to a nanostructured dry extract of Boswellia and an increased shelf life due to the absence of egg ingredients.

1 cl, 2 tbl, 4 ex

Description

The invention relates to the oil and fat 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, the composition of mayonnaise 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 recipe does not allow heating above the temperature of their denaturation, i.e. it is impossible to carry out a complete pasteurization of all the 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 shortens 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 the fat content specified in the labeling, made from refined deodorized vegetable oils, water with or without the addition of 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 boiling 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, 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.

There is a known method of producing mayonnaise sauce based on aquafaba according to RF patent No. 2739599 dated December 28, 2020, including mixing aquafaba, salt, sugar, vegetable oil and mustard, whipping the resulting mixture until white, adding a filler, after which, without stopping whipping, pour in a thin a trickle of vegetable oil in a ratio of 2: 1 to aquafaba, whipping until a thick homogeneous foam is obtained, then add apple cider vinegar and beat for another 2 minutes, and 6 g of sugar, 3 g of salt, 5 g of mustard and 6 g of apple cider vinegar, characterized in that the filler is nanostructured dry extract of propolis coated with sodium alginate, or nanostructured dry extract of propolis coated with kappa-carrageenan, or nanostructured dry extract of propolis coated with guar gum in an amount of 0.3% from the mass of aquafaba.

The technical objective of the invention is to expand the arsenal of methods 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 a mayonnaise sauce with an increased biological value by introducing a nanostructured dry boswellia extract into the composition.

The solution to the technical problem is achieved by the proposed method for producing mayonnaise sauce based on akfabava, additionally containing nanostructured dry boswellia extract.

The pharmacological action of Boswellia extract includes:

Anti-inflammatory effect: boswellic acid effectively blocks the synthesis of leukotrienes (similar to the action of non-steroidal anti-inflammatory drugs) - hormone-like substances that are one of the main factors of inflammation; prevents the penetration of leukocytes and macrophages into the cartilage and articular fluid, reducing the degree of damage to the articular cartilage. Due to its pronounced anti-inflammatory activity, Boswellia can replace or significantly reduce the dose of synthetic anti-inflammatory drugs (ibuprofen, diclofenac) usually prescribed for arthritis, arthrosis.

- Slowing down the destruction of cartilage: boswellic acid prevents the release of lysosomal enzymes, reduces the excretion of structural components of cartilage tissue, such as hydroxyproline, hexosamines and uronic acid, as a result of which the processes of cartilage destruction are slowed down and recovery processes are activated.

- Analgesic effect: the active components of Boswellia effectively reduce pain and morning stiffness of the joints, reduce swelling in the joints.

- Vaso-strengthening effect: the components of Boswellia enhance microcirculation in the articular tissues, thereby facilitating the access of blood to the lesions, which provides nutritional support and the access of healing substances to the musculoskeletal system.

- Boswellia gum has the ability to suppress the growth of pathological microorganisms, and also has a wound healing effect.

- Has a moderate sedative effect.

- Normalizes lipid metabolism: resin components reduce the level of low and very low density lipoproteins and triglycerides in the blood, preventing the development of atherosclerosis, and protects the liver from fatty degeneration.

- Has a mild diuretic effect.

- Has a moderate choleretic effect.

- Has pronounced hypoglycemic properties.

- In experiments, it shows antitumor activity against epidermal carcinoma.

Method of administration and dosage: 1 capsule containing 250 mg of Boswellia extract, 3 times a day with meals. Duration of admission is 1 month. (Internet source https://www.piluli.ru/product/bosvelliya).

According to GOST R 52349-2005, the daily intake of physiologically functional food ingredients in food products is from 10 to 50% of the daily physiological requirement. Based on this, the amount of the added filler in the form of nanostructured dry boswellia extract was taken equal to 150-200 mg.

The nanostructured dry extract of Boswellia required for the implementation of the method in the form of nanocapsules in guar gum can be obtained according to patent No. 2694822 dated 17.07.2019, nanostructured dry extract of Boswellia in the form of nanocapsules in a shell of kappa-carrageenan according to patent No. 2705987 dated 13.11.2019.

The combination of nanostructured dry boswellia extract with mayonnaise sauce based on aquafaba leads to synergy of action and allows increasing the prophylactic and consumer properties of the finished product.

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 150-200 mg of nanostructured dry extract of boswellia in the form of nanocapsules in a shell of kappa-carrageenan or in the form of nanocapsules in a shell of guar gum and, without stopping whipping, pour in a thin stream vegetable oil in a ratio of 2: 1 to aquafaba, 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 boswellia.

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 over 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. 200 mg of nanostructured dry extract of boswellia in guar gum 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 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. 150 mg of nanostructured dry extract of boswellia in guar gum 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 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. 200 mg of nanostructured dry extract of boswellia in kappa-carrageenan 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 4.

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. 150 mg of nanostructured dry extract of boswellia in kappa-carrageenan 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.

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 presented tables that with the introduction of a nanostructured dry extract of guarana, the organoleptic and physicochemical properties of the product correspond to GOST 31761-2012 Mayonnaise and sauces mayonnaise.

Table 1

Organoleptic indicators

table 2

physical and chemical indicators

Thus, the technical problem of the invention, which is 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 nanostructured dry Boswellia extract, has been achieved.

In addition, the mayonnaise sauce obtained according to the proposed method, due to the absence of egg ingredients in the composition, is characterized by an increased shelf life and can be used by consumers with an allergy to egg yolk or by vegetarians.

Claims (1)

A method of 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 Boswellia extract is added in the form of nanocapsules in a kappa-carrageenan shell or in the form of nanocapsules in a guar gum shell in an amount of 150-200 mg per 100 g of aquafaba and, without stopping whipping, pour in a thin stream of vegetable oil in a ratio of 2: 1 to aquafaba, after obtaining a thick homogeneous foam, add apple cider vinegar and beat for another 2 minutes, at the same time, 6 g of sugar, 3 g of salt, 5 g of mustard and 6 g of apple cider vinegar are added to 100 g of aquafaba.