SU1648321A1 - Production of law-calory mayonnaise - Google Patents

Description

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(21) 4712042/13 (22) 05/10/89 (46) 05/15/91. Bul №18

(71) All-Union Correspondence Institute of Food Industry and All-Union Research Institute for the Complex Use of Dairy Raw Materials

(72) V.V. Molochnikov, V.G. Babak, O.S. Voskann, V.Kh.Paron, L.A. Chepurova, R.I. Ter-Minas and N.V. Moskvitina (53) 641.881 (088.8)

(56) USSR Author's Certificate No. 1194370, cl. A 23 L 1/24, 1984.

(54) METHOD OF OBTAINING LOW-CALORIAL MAYONESIS

(57) The invention relates to the oil and fat industry, in particular to methods for producing mayonnaise. The purpose of the invention is to increase the dietary value of mayonnaise and its storage stability. To obtain mayonnaise, an agitated mixture of milk proteins with pectin or carboxymethylcellulose (food structuring concentrate) in an amount of 0.7–0.8% at pH 7.5–8.0 and temperature 35–5 is prepared with stirring for 5–10 min. 40 ° C in a ratio of 1: 5-1: 6. 1.5-2.5% sugar, 1.0-1.5% salt and 0.05% soda are added, pasteurized for 15-20 minutes at 60-65 ° C, cooled to 30-35 ° C. At the same time, mustard paste is prepared from 1.0-1.5% mustard powder and water at 35-40 ° C and a ratio of 1: (3.5-4.0), which is pasteurized at 90-95 ° C for 15-20 minutes and cooled to 35-40 ° C. The paste and the aqueous mixture are combined and 30-40% vegetable oil at 20-25 ° C and 6% vinegar in the amount of 12-14% are added with stirring, then homogenized. The finished product has a viscosity of 2.2– G 2.5 Pa-s at a relative velocity K /) of a shift of 2–7 and an increased durability. 1 | f tab.

The invention relates to the oil and fat industry, in particular, to methods for producing mayonnaise.

The purpose of the invention is to increase the dietary value of mayonnaise and its stability during storage.

The first stage is the preparation of an aqueous mixture of a complex of milk proteins with polysaccharides (food structuring concentrate - PSC) - 0.7-0.8% of milk proteins in a complex with polysaccharides (pectins or carboxymethylcellulose sodium salt) is mixed with water at pH 7.5-8, 0 and a temperature of 35-40 ° C in a ratio of 1: 5 or 1: 6. Mixture

mix vigorously for 5-10 minutes. The resulting suspension is intended for introduction into mayonnaise in an amount of 31-34% of the total mass. 1.5-2.5% of sugar, 1.0-1.5% of common salt and 0.05% of baking soda are added to the mixture, pasteurized for 15-20 minutes at 60-65 ° C with stirring. After pasteurization, the aqueous mixture of PSC is cooled to 30-35 ° C. A mustard paste is prepared simultaneously with the aqueous mixture. For its preparation, 1.0-1.5% of mustard powder is mixed with water at 35-40 ° C in a ratio of 1: (3.5-4.0). The resulting mixture is pasteurized at 90-95 ° C for 15-20 minutes, after which it is cooled to 35Ј

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40 ° C. The cooled mustard paste and the PCB aqueous mixture are combined. In the resulting mixture, under stirring, 30-40% deodorized vegetable oil are gradually added at 20-25 ° C and a solution of vinegar of 6% concentration in the amount of 12-14%. The resulting emulsion is homogenized at a pressure of 1.5-2.0 MPa and packaged.

Mayonnaise, obtained by the proposed method, is low-calorie, as it contains 35-40% fat and 0.7-0.8% milk proteins, which increases its dietary properties while maintaining its traditional taste. The use of PCB as a thickening component in the proposed method allows to obtain mayonnaise, the taste of which is higher compared to the mayonnaise obtained by the prototype method, since the proposed method does not use vegetable proteins with a specific flavor. In addition, a decrease in the total protein content in the formulation of the proposed method increases the safety of the product during long-term storage. In addition, the use of a water-soluble complex of milk proteins (mainly whey proteins) with polysaccharides as a stabilizer and thickener increases the biological value of the product in connection with better absorption by the body.

The use of PSC as a stabilizer of mayonnaise in the proposed method allows for the implementation of non-waste technology for the integrated use of milk, since it is possible to use whey milk proteins in the production of mayonnaise. In addition, the introduction of polysaccharides (in particular, pectins) in a food product increases the biological value of this product.

EXAMPLE 1. To prepare 1 kg of mayonnaise with a fat content of 40%, 260 g of water at 35 ° C, 50 g of milk proteins and polysaccharides complex (food structuring concentrate), 20 g of granulated sugar are placed in a container equipped with a mixer. , 15 g of salt and 5-10 g of baking soda (to bring the pH of the mixture to 7.5-8.0). The mixture is intensively stirred for 5-10 minutes at 35-40 ° C, then pasteurized at 60-65 ° C for 15-20 minutes. After pasteurization, the mixture of PSC is cooled to 30-35 ° C.

In parallel, 15 g of mustard powder is weighed into another container, 100 g of water are added at 35 ° C. The resulting mustard

paste pasteurized at 90-95 ° C with stirring for 20 minutes, then cooled to 35-40 ° C.

The cooled mixture of PCB, water and mustard paste is combined, then into a mixture of

while stirring, gradually add 400 g

deodorized sunflower oil

at 20-25 ° C and 30 g of a 6% vinegar solution.

The resulting emulsion is homogenized at

pressure of 2 MPa.

The characteristics of the resulting mayonnaise are presented in the table.

Examples 2-11. Carried out by

method 1 by varying the concentration of PSC in the aqueous mixture, its pH and the fat content in the product (mayonnaise emulsion). The consistency of the emulsion and its stability during centrifugation are evaluated. The results obtained in examples 2-11 are presented in the table.

From the data of Table 1 it follows that even a slight deviation in the concentration of PSC in the water mixture and in pH from the established values results in mayonnaise with unsatisfactory properties (either too liquid or thick consistency).

Thus, the mayonnaise obtained

according to the proposed method, it is low-calorie with a reduced protein content, while the use of a water-soluble complex of whey milk beams with polysaccharides increases

the dietary value of the product and its storage stability.

The finished mayonnaise, containing 30–40% fat, has a viscosity of 2.2–2.5 Pa-s at a relative shear rate of 27 and is characterized by increased resistance of the emulsion during centrifugation (1.5% of the released water during centrifugation at a frequency of 3000 rpm within 5 min).

Claims (1)

Invention Formula The method of obtaining low-calorie mayonnaise, which involves preparing a mixture of water with protein and polysaccharide at 35-40 ° C, pasteurizing the mixture at 60-65 ° C in 15-20 minutes and its cooling to 30-35 ° C, obtaining a paste containing mustard powder and water, pasteurizing the paste at 90-95 ° C for 15-20 minutes, adding sugar, salt and soda, combining the mixture with  paste with stirring, adding 30-40% vegetable oil and 6% vinegar, homogenization, characterized in that, in order to increase the dietary value and stability of mayonnaise during storage, the complex of milk proteins with pectin or carboxymethylcellulose is used as protein and polysaccharide amount of 4-5%, and sugar, salt and soda are introduced in the aqueous mixture, while soda is taken in an amount necessary to achieve a pH of 7.5-8.0.