SU1479054A1 - Method of producing mayonnaise - Google Patents

Abstract

The invention relates to the oil and fat industry, namely to the production of mayonnaise. The aim of the invention is to increase the stability of the product and reduce the duration of the process. As a thickener and an emulsifier, homogenized sea kale is used in an amount of 15-20 wt.% Simultaneously with fish broth containing at least 3.4 wt.% Dry matter. The emulsification is carried out at 95-97 ° C. Mayonnaise may contain tomato - pasta, fried onions, allspice. The product is stable for at least 4 months. 3 tab.

Description

one

The invention relates to the oil and fat industry, namely, to obtaining mayonnaise.

The purpose of the invention is to increase the stability of the product and reduce the duration of the process.

The essence of the method consists in using as an emulsifier and emulsion thickener homogenized seaweed in an amount of 15-20 wt.% Simultaneously with fish broth containing at least 3.4 wt.% Dry matter, the homogenization is carried out at 95-97 ° C.

The content of components in mayonnaise, wt.%:

Fish broth Sea cabbage Vegetable oil Tomato paste 30% Acetic acid 80% Salt

36.43-28.5 15.0-20.0 30.0-50.0 10.0-0.0

0.1-0.5 1.5-1.1

Sugar4.0-1.5

Fried onion 4,0-0,0 Pepper whole-scented 0,25-0,0 Red pepper

Wed hot 0.3-0.3

For the preparation of mayonnaise, the sea cabbage is crushed and, in an amount of 15-20%, is added to the mixture of components, which include fish broth, formed during the processing of fish, vegetable oil, tomato paste and spices, homogenized to 95-97 ° C.

This temperature (95-97 ° C) and the percentage (15-20) of cabbage in the recipe are the best option at which the samples have the greatest stability.

The resulting mayonnaise has a uniform creamy consistency, good taste and aroma, it does not stratify during storage.

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The sodium and potassium salts of altipic acids in seaweed contribute to the stabilization of the emulsion. The use of fish broth without seaweed does not provide a stable emulsion. Even if the content in the broth is 5.3 wt0% solids, if you exclude from the seaweed recipe, a liquid emulsion is obtained, after centrifugation, 23% of the oil is separated.

The effect of the solids content in the broth on the stability of the emulsion at 20 wt.% Seaweed is shown in Table 1

From tab. 1 it follows that the broth is a necessary component to ensure the stability of the emulsion. So, if water is used instead of broth (sample 1), then the emulsion will be stratified within 15-20 s after preparation. 1, there is also a relationship between the content of solids in the broth and the stability of the emulsion. The stability of the emulsion becomes high (does not stratify after freezing) when the solids content in the broth becomes 3.4% and higher. Therefore, the dry matter content in the broth of 3.4% can be considered the lower limit.

Organic and Mineral

The properties of the transition to the broth increase the stability of the emulsion, while the calcium salts of the broth interact with the alginate to help stabilize the product.

Therefore, only the combined use of seaweed and fish broth makes it possible to obtain stable emulsions that do not exfoliate for more than 4 months.

Example 1. A digestive kettle of B used to add 43.43 kg of fish broth, 30 kg of sunflower oil, 10 kg of 30% tomato paste, 0.5 kg of acetic acid, 1.5 kg of salt, 4 kg of sugar, 4 kg of pre-cut and roasted onion, 0.25 kg of allspice, 0.3 kg of red hot pepper, 15 kg of raw sea cabbage chopped into a m (diameter of the holes of 1 mm). The mixture is quickly heated to 95 ° C and fed into the mixer with

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frequency of rotation of the stirrer 500 rpm. The resulting mayonnaise is packaged in glass jars.

To determine the optimal dosage of raw sea kale, 6 samples of mayonnaise were prepared according to the above recipe.

When making samples, the amount of raw sea kale was changed from 10 to 50%.

The results of studies of the samples are given in table0 2.

The data of Table 2 demonstrates that the best organoleptic properties and the greatest stability are emulsions containing 15–20% raw sea kale

To determine the optimal emulsification temperature, 5 mayonnaise samples were prepared. In the preparation of the samples, the emulsification temperature was used in the range of 20-97 ° C.

The results of studies of the samples are given in table. 3

The data table. 3 indicate that the sample has the greatest stability, emulsification of which was carried out at 95 ° C, therefore, this temperature is the most acceptable.

Using this method of production of mayonnaise allows to obtain a high-quality product, of high biological value, storage stability. The exclusion from the process of the operation of heat treatment of vegetable oil and sea kale for 30-40 minutes will reduce its energy intensity and shorten the production cycle. Scarce and expensive components are excluded from the mayonnaise recipe, and the introduction of broth increases the nutritional value of the product, the complexity of the use of fish raw materials.

Mayonnaise can be used for diet as well as mass consumption in order to improve the population for the prevention of diseases, especially those associated with dysfunction of the thyroid gland.

Claims (1)

Invention Formula The method of producing mayonnaise, including mixing vegetable oil, acetic acid solution, salt, sugar and other additives, grinding raw sea kale and putting it into the mixture, heating the mixture and homogenizing, characterized in that, in order to increase product stability and shorten the duration of the process, sea kale is introduced into the mixture s 14790546 directly after grinding in the amount of 15-20 wt% and fish fish broth with the content of dry substances is additionally added to the mixture not less than 3.4 wt.%, and homogenization is carried out at 95 - 97 C0 Table 1 with Exfoliates after cooking for 15–20 s. 0.5 1.0 Separates after preparation and centrifugation for 15–20 s. 3.8% oil, 15% broth .m table 2 Light yellow emulsion, liquid consistency Same Light yellow emulsion, consistency thick sour cream "" Table 3 Peeled off 20% broth with cabbage (bottom layer) 18% broth exfoliated (lower layer) 10% broth exfoliated (lower layer) 0.3% oil