RU2796925C1 - Method for producing mayonnaise sauce with nanostructured thiamine - Google Patents

Abstract

FIELD: oil and fat; food industries.

SUBSTANCE: method for producing mayonnaise sauce based on aquafaba is claimed. The method involves mixing aquafaba, salt, sugar, vegetable oil and mustard. The resulting mixture is whipped until white, nanostructured thiamine is added in sodium alginate or carrageenan, in an amount of 0.05% by weight of aquafaba. Without stopping whipping, vegetable oil is poured in a thin stream in a ratio of 2:1 to aquafaba. After obtaining a thick homogeneous foam, apple cider vinegar and beat are added for another 2 minutes.

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

1 cl, 2 tbl, 2 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, the composition of 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 mayonnaise ingredients 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, application 2011112924). Sugar, salt, egg yolk, milk protein, vinegar, mustard, modified potato starch are mixed together at a 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.

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 oil, walnut oil, wheat germ oil, grape seed oil, sesame oil, argan oil, rice bran oil, and mixtures thereof. And the broth is chosen 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 egg-free mayonnaise "Mayonnaise Sauce For Good Cuisine" (TAP-TAR), 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 beating, 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 resulting mixture to a white color, introducing a nanostructured filler, and without stopping whipping, pouring in a thin stream of vegetable oil in a ratio of 2: 1 to aquafaba, after obtaining 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 thiamine as a filler into the composition.

Thiamimn (vitamin B1) is an organic heterocyclic compound, a water-soluble vitamin. Thiamine plays an important role in the metabolism of carbohydrates, fats and proteins. The human body can store up to 30 mg of thiamine in tissues. Thiamine is mainly concentrated in skeletal muscles. Other organs in which it is found are the brain, heart, liver, and kidneys. The substance is necessary for normal growth and development and helps maintain the proper functioning of the heart, nervous and digestive systems. Thiamine, being a water-soluble compound, is not stored in the body and does not have toxic properties.

Vitamin B1 is needed for:

- normal lipid and carbohydrate metabolism,

- the work of the nervous system and muscles, in particular - the heart,

- normal formation of gastric juice.

Thiamine improves the functioning of the brain, memory, attention, thinking, normalizes mood, increases the ability to learn, stimulates the growth of bones and muscles, normalizes appetite, slows down the aging process, reduces the negative effects of alcohol and tobacco, maintains the tone of the muscles of the digestive tract, eliminates motion sickness and relieves motion sickness, maintains the tone and normal functioning of the heart muscle, reduces toothache (https://calorizator.ru/vitamin/b1).

B vitamins are involved in maintaining cognitive function, the nervous system and brain health, as well as blood formation. Vitamin B1, also called thiamine, is found in many foods and is vital for the proper functioning of the body. Thiamine ensures the normal activity of the nervous, cardiovascular and muscular systems. It is also important for the implementation of various enzymatic processes and carbohydrate metabolism.

Like other B vitamins, vitamin B1 is important in the production of energy from carbohydrates and fats found in food. Thiamine has a beneficial effect on the condition of people with heart disease, metabolic disorders, cataracts, glaucoma, etc. Many studies confirm that thiamine can improve the cognitive functions of patients with Alzheimer's disease. Thiamine is sometimes referred to as the "anti-stress" vitamin and can support a positive mental attitude, prevent memory loss, improve learning ability, fight stress, and increase energy. Also, vitamin B1 can prevent cataracts, obesity and metabolic disorders in rats. Some researchers believe that vitamin B1 can improve the condition of patients with metabolic disorders. Thus, vitamin B1 plays a central role in energy metabolism, and its deficiency disrupts almost all important functions in the body. -optimal-nogo-zdorov-ya).

Men need 1.2 mg of thiamine per day, women - 1.1 mg, pregnant and lactating - 1.4 mg (http://cgon.rospotrebnadzor.ru/content/ostalnoe/vitaminy-i-mineraly-skol-ko- nuzhno).

The solution of the technical problem is achieved by the proposed method for producing mayonnaise sauce based on aquafaba containing nanostructured thiamine.

The nanostructured thiamine necessary for the implementation of the method was obtained according to patents: No. 2605596 dated December 20, 2016 Method for obtaining nanocapsules of B vitamins; No. 2646474 dated 03/05/2018 Method for obtaining nanocapsules of vitamins of group B.

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

in a white-whipped mixture of aquafaba, salt, sugar and mustard, add 0.05% by weight of aquafaba nanostructured thiamine (based on the fact that one serving of salad contains 40 g of mayonnaise sauce as a dressing, it follows that consumption of 0.05 g nanostructured thiamine provides a daily dose) 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.

Specific examples of obtaining mayonnaise sauce based on aquafaba containing nanostructured thiamine.

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, 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. 0.05 g of nanostructured thiamine 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 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. 0.05 g of nanostructured thiamine in 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 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 thiamine, in terms of its organoleptic and physico-chemical properties, the resulting product corresponds to GOST 31761-2012 Mayonnaises and mayonnaise sauces.

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 thiamine, 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 and mustard, after which the resulting mixture is whipped until white, a nanostructured filler is added, and, without stopping whipping, vegetable oil is poured in a thin stream in a ratio of 2: 1 to aquafaba until obtaining a thick homogeneous foam, after the introduction of vegetable oil, 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 are added per 100 g of aquafaba, characterized in that as a filler use 0.05 g of nanostructured thiamine in sodium alginate or 0.05 g of nanostructured thiamine in carrageenan per 100 g of aquafaba.