RU2770878C1 - Method for producing a vitamin d-enriched mayonnaise sauce - Google Patents

Abstract

FIELD: foodstuffs.SUBSTANCE: invention relates to the fat and oil and food industries. Method for producing an aquafaba-based mayonnaise sauce is characterised by including mixing of aquafaba, salt, sugar, vegetable oil and mustard. The resulting mixture is whipped until white, nanostructured vitamin D in carrageenan, or nanostructured vitamin D in gellan gum, or nanostructured vitamin D in konjac gum, or nanostructured vitamin D in sodium carboxymethyl cellulose, or nanostructured vitamin D in high-ester apple pectin, or nanostructured vitamin D in low-ester apple pectin, or nanostructured vitamin D in high-ester citrus pectin, or nanostructured vitamin D in low-ester citrus pectin is added in the amount of 24 mcg per portion of aquafaba. A thin stream of vegetable oil is poured in while whipping at a ratio of 2:1 to the aquafaba. After a thick homogeneous foam is produced, apple cider vinegar is added, whipping for 2 more minutes.EFFECT: invention expands the range of mayonnaises exhibiting high biological value due to the introduction of nanostructured vitamin D.1 cl, 2 tbl, 8 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.

Mayonnaise sauce is “a finely dispersed homogeneous emulsion product with a fat content indicated on the label, 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 oil and fat products). The difference between mayonnaise sauce and mayonnaise lies in the possibility of the absence of egg products in the composition of the product, which is unacceptable for mayonnaise according to the specified Technical Regulations.

The advantage of mayonnaise sauce over mayonnaise is its lower calorie content. For real mayonnaise, the fat content cannot be lower than 50%, and for mayonnaise sauces, 15% fat content is enough to be called such (GOST R 53590-2009 “Mayonnaises and mayonnaise sauces”). In addition, mayonnaise, in addition to milk processing products, food additives and other ingredients, should include yolks or whole eggs (the share 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 their denaturation temperature, i.e. it is impossible to carry out full 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 contamination and the presence of spores of pathogenic flora. And they significantly increase the risk of product spoilage already in 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 results in shorter shelf life.

A known method for producing an oil-containing food product of the emulsion type based on an oil composition for oil-containing food products (RF patent No. 2498638 publication date 11/20/2013, according to 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 addition 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.

However, the oil composition according to the invention may 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 oil, 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.

A known method for producing mayonnaise without eggs "Mayonnaise Sauce For Good Cuisine" (TAR-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 that the composition is too complex, a large number of flavors, preservatives and antioxidants.

There is a known method for producing eggless mayonnaise based on the liquid obtained after cooking legumes, which is called aquafaba. This also includes liquids from canned peas, chickpeas and beans. They are good because they have some protein properties, in particular good foaming. (Internet link: https://www.russianfood.com/recipes/recipe.php?rid=150093)

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

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

Known methods for producing mayonnaise sauce, including mixing aquafaba, salt, sugar, vegetable oil and mustard, whipping the mixture until white, introducing a nanostructured filler, and without stopping whipping, pouring vegetable oil in a thin stream in a ratio of 2: 1 to aquafaba, after receiving thick homogeneous foam, adding apple cider vinegar and beating for another 2 minutes, and per 100 g of aquafaba add 6 g of sugar, 3 g of salt, 5 g of mustard and 6 g of apple cider vinegar, in which nanostructured fillers with various useful properties were used. For example, patent No. 2739602 dated December 28, 2020 describes a method for producing mayonnaise sauce with nanostructured dry extract of nettle, patent No. 2739600 dated December 28, 2020 describes a method for producing mayonnaise sauce with nanostructured dry guarana extract, patent No. 2739599 dated December 28, 2020 describes a method for obtaining mayonnaise sauce with nanostructured dry extract of propolis, patent No. 2721276 dated May 18, 2020 describes a method for producing mayonnaise sauce with nanostructured dry extract of dandelion.

The disadvantage of these methods is the low biological value of the product due to the lack of vitamins.

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 with high biological value.

The technical result consists in solving the problem by creating a method for producing mayonnaise sauce with increased biological value by introducing nanostructured vitamin D into the composition as a filler.

Vitamin D is a group of biologically active substances that are formed under the action of ultraviolet rays in the skin and enter the human body with food.

The action of vitamin D:

- ensures normal growth and development of bones, prevents the development of rickets and osteoporosis, by regulating mineral metabolism;

- promotes muscle tone, improves immunity, is necessary for the functioning of the thyroid gland and normal blood clotting;

- helps the body to restore the protective membranes surrounding the nerves;

- participates in the regulation of blood pressure and heart rate;

- inhibits the growth of cancer cells. (Internet link https://www.endocrincentr.ru/news/vitamin-d-zachem-nuzhen-organizmu#:~:text=%2D)

The solution of the technical problem is achieved by the proposed method for obtaining a mayonnaise sauce based on aquafaba additionally containing nanostructured vitamin D.

In accordance with MR 2.3.1.1915-04 “Methodological recommendations. Recommended levels of intake of food and biologically active substances” adequate level of vitamin D intake is 5 mcg, the upper allowable intake level is 15 mcg (http://docs.cntd.ru/document/1200037560).

In accordance with GOST R 52349-2005 “Food products. Functional food products. Terms and Definitions (with Amendment No. 1)" a functional food ingredient, which includes vitamin D, must be "in the composition of a functional food product in an amount of at least 15% of the daily physiological requirement per one serving of the product" (http:/ /docs.cntd.ru/document/1200039951).

Based on the fact that one serving of salad contains 40 g of mayonnaise sauce as a dressing, respectively, the content of vitamin D in it should be 0.75 micrograms (15% of 5 micrograms). Therefore, in the proposed method, taking into account the fact that in the nanostructured filler, the ratio of the core: shell (vitamin D: shell) is 1: 3, the value of 24 μg of nanostructured filler per 100 g of aquafaba was taken as the basis.

The proposed method for producing mayonnaise sauce, including mixing aquafaba, salt, sugar, vegetable oil and mustard, adding aquafaba, salt, sugar and mustard, a nanostructured filler to a white-whipped mixture, and, without stopping whipping, pouring vegetable oil in a thin stream in the ratio to aquafaba 2:1, after obtaining a thick homogeneous foam, adding apple cider vinegar and whisking for another 2 minutes, contains the following new features:

nanostructured vitamin D in carrageenan or nanostructured vitamin D in gellan gum, or nanostructured vitamin D in konjac gum, or nanostructured vitamin D in sodium carboxymethyl cellulose, or nanostructured vitamin D in high-esterified apple pectin, or nanostructured vitamin D in low-esterified apple pectin, or nanostructured vitamin D in high esterified citrus pectin, or nanostructured vitamin D in low esterified citrus pectin

The nanostructured vitamin D required for the implementation of the method was obtained according to patents: No. 2562561 dated September 10, 2015 Method for obtaining vitamin nanocapsules in carrageenan, No. 2559577 dated August 10, 2015 Method for obtaining vitamin nanocapsules in gellan gum, No. 2555556 dated July 10, 2015 Method for obtaining vitamin nanocapsules in sodium carboxymethylcellulose, No. 2555753 dated 07/10/2015 Method for obtaining vitamin nanocapsules in konjac gum, No. 2557900 dated 07/27/2015 Method for obtaining vitamin nanocapsules in sodium alginate, No. 2654229 dated 05/17/2018 Method for obtaining vitamin nanocapsules in pectin.

Specific examples of obtaining mayonnaise sauce based on aquafaba containing nanostructured vitamin D as a filler.

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 into 200 g of water and boiled for 1-2 minutes and 100 g of aquafaba are obtained.

In 100 g of aquafaba, 6 g of sugar, 3 g of salt and 5 g of mustard are added. Whisk for 3 minutes until white. 24 μg of nanostructured vitamin D in carrageenan is added to the resulting mass and 200 g of vegetable oil are poured in a thin stream without stopping whipping. When the oil combines with 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 sauce 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. Whisk for 3 minutes until white. 24 μg of nanostructured vitamin D in gellan gum is added to the resulting mass and 200 g of vegetable oil are poured in a thin stream, without stopping whipping. When the oil combines with 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 sauce is obtained.

EXAMPLE 3.

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. Whisk for 3 minutes until white. 24 μg of nanostructured vitamin D in konjac gum is added to the resulting mass and 200 g of vegetable oil are poured in a thin stream without stopping whipping. When the oil combines with 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 sauce is obtained.

EXAMPLE 4.

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. Whisk for 3 minutes until white. 24 μg of nanostructured vitamin D in sodium carboxymethyl cellulose is added to the resulting mass and 200 g of vegetable oil are poured in a thin stream, without stopping whipping. When the oil combines with 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 sauce is obtained.

EXAMPLE 5.

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. Whisk for 3 minutes until white. 24 μg of nanostructured vitamin D in high-esterified apple pectin is added to the resulting mass and 200 g of vegetable oil are poured in a thin stream, without stopping whipping. When the oil combines with 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 sauce is obtained.

EXAMPLE 6.

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. Whisk for 3 minutes until white. 24 μg of nanostructured vitamin D in low-esterified apple pectin is added to the resulting mass and 200 g of vegetable oil are poured in a thin stream, without stopping whipping. When the oil combines with 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 sauce is obtained.

EXAMPLE 7.

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. Whisk for 3 minutes until white. 24 μg of nanostructured vitamin D in high-esterified citrus pectin is added to the resulting mass and 200 g of vegetable oil are poured in a thin stream, without stopping whipping. When the oil combines with 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 sauce is obtained.

EXAMPLE 8.

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. Whisk for 3 minutes until white. 24 μg of nanostructured vitamin D in low-esterified citrus pectin is added to the resulting mass and 200 g of vegetable oil are poured in a thin stream, without stopping whipping. When the oil combines with 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 sauce is obtained.

The organoleptic properties of the obtained products for all examples are presented in table 1, physicochemical properties - in table 2.

Table 1

Organoleptic indicators

table 2

physical and chemical indicators

From the presented tables it follows that with the introduction of nanostructured vitamin D, the product complies with GOST 31761-2012 Mayonnaises and mayonnaise sauces in terms of its organoleptic and physicochemical properties.

Thus, the technical task of expanding the arsenal of methods for producing mayonnaise sauce, which can be used as a functional product with increased biological value due to the content of nanostructured vitamin D, 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 vegetarians.

Claims (1)

A method for producing mayonnaise sauce based on aquafaba, which includes mixing aquafaba, salt, sugar, vegetable oil and mustard, after which the resulting mixture is whipped until white, a nanostructured filler is added and, without stopping beating, vegetable oil is poured in a thin stream in a ratio of 2 to aquafaba: 1 until a thick homogeneous foam is obtained, after which apple cider vinegar is added and whipped for another 2 minutes, and 6 g of sugar, 3 g of salt, 5 g of mustard and 6 g of apple cider vinegar are added per 100 g of aquafaba, characterized in that as a filler using nanostructured vitamin D in carrageenan, or nanostructured vitamin D in gellan gum, or nanostructured vitamin D in konjac gum, or nanostructured vitamin D in sodium carboxymethyl cellulose, or nanostructured vitamin D in high esterified apple pectin, or nanostructured vitamin D in low esterified apple pectin, or nanostructured vee tamine D in high esterified citrus pectin, or nanostructured vitamin D in low esterified citrus pectin at 24 μg per 100 g of aquafaba.