UA103825C2 - Method for obtaining an emulsion-type sauce - Google Patents

Abstract

The invention relates to a method for preparing an emulsion-type sauce, which includes preparing an emulsifying base and an acetic-saline solution, adding oil into the emulsifying base, adding the acetic-saline solution, homogenizing the emulsion, adding ground paprika, tomato paste and seaweed combu, preliminary comminuted up to a particle size of 0.10-0.12 mm and hydrated at a temperature of 65- in the course of 20-25 min, after what the mixture is thoroughly mixed.

Description

Description of the invention

The invention belongs to the food industry and can be directly used in restaurants.

Emulsion sauces are in great demand among the population. They not only have a high nutritional value, but also contribute to the easy assimilation of food consumed with them.

The classic method of production of "Provençal" mayonnaise is known. This method of production involves the dosing of components according to the recipe, the preparation of the emulsifying base, the preparation of the vinegar-salt solution, the addition of vegetable oil, emulsification, and homogenization.

This method has a number of disadvantages, including the absence of ingredients in the recipe that would increase the nutritional value of the product, as well as the low content of micronutrients, in particular, the lack of iodine.

The closest to the proposed method is the "Provençal with tomato paste" mayonnaise production method, which was chosen as a prototype method |1)І. This method of production includes: preparation of the emulsifying base and vinegar-salt solution, introduction of oil into the emulsifying base, addition of vinegar-salt solution, homogenization of the emulsion, addition of tomato paste, mixing.

The prototype method has inherent disadvantages: not high enough nutritional value, low content of mineral substances, in particular lack of iodine.

The invention is based on the task of obtaining a sauce of increased nutritional value and expanding the range of sauces with iodine-containing ingredients.

According to the proposed method, in order to achieve the task of the invention, the preparation of the emulsifying base and vinegar-salt solution, the introduction of oil into the emulsifying base, the addition of the vinegar-salt solution, the homogenization of the emulsion, the addition of ground paprika, tomato paste and kombu seaweed, previously crushed to the size of particles, are carried out 0.10-0.12 mm and hydrated at a temperature of 65-70 for 20-25 minutes. The mixture is stirred, while the recipe components are taken in the following ratios, mass. Fo: there are 7 of them

The most balanced source of vitamins and minerals for human nutrition is seaweed, in particular kombu, which contains such minerals as iodine, iron, potassium, calcium, cobalt, copper, manganese, phosphorus, fluorine and other macro- and microelements.

Seaweed is a natural source of iodine, which is involved in the synthesis of thyroid hormones.

Iodine deficiency can cause metabolic disorders and reduced immunity. Kombu contains 60 mg of iodine per 100 g of dry product. Kombu algae is easily absorbed by the body and also removes radionuclides and heavy metals.

Thus, the production of sauces with the addition of kombu seaweed gives the products preventive and radioprotective properties, and also helps to solve the problem of fortification of food rations with an element very important for the human body - organic iodine.

The process of making the sauce according to this recipe differs from the one described above in that at the last stage of production, crushed kombu algae is added to the sauce, which gives the product therapeutic and preventive 60 and radioprotective properties, enriches it with valuable food components, in particular, organic iodine.

Examples of the implementation of the method:

Example 1

Preparation of the emulsifying base and vinegar-salt solution, introduction of oil into the emulsifying base, addition of vinegar-salt solution, homogenization of the emulsion, addition of ground paprika, tomato paste and kombu seaweed, previously crushed to a particle size of 0.1 mm and hydrated at a temperature 65"С for 20 minutes. The mixture is stirred, while the recipe components are taken in the following ratios. mass. 90: o muyurchyeyu 11111111 vlvyunni 11111111 bo fematatatao 11111111 papi 11111Ї1111111111111111111oiyuyai

Example 2

Preparation of the emulsifying base and vinegar-salt solution, introduction of oil into the emulsifying base, addition of vinegar-salt solution, homogenization of the emulsion, addition of ground paprika, tomato paste and kombu seaweed, previously crushed to a particle size of 0.11 mm and hydrated at a temperature of 67 .5 "C for 22.5 minutes. The mixture is stirred, while the recipe components are taken in the following proportions, mass. 90: schi zv papa 111111111111111111111vyut

Example C

Preparation of the emulsifying base and vinegar-salt solution, introduction of oil into the emulsifying base, addition of vinegar-salt solution, homogenization of the emulsion, addition of ground paprika, tomato paste and kombu seaweed, previously crushed to a particle size of 0.12 mm and hydrated at a temperature of 70 "C for 25 minutes. The mixture is stirred, while the recipe components are taken in the following ratios, mass. 90: zv papy 11omy 60

The finished sauce made by this method has a uniform consistency with sprinklings of kombu seaweed, a taste of tomato and paprika, a pale red color with a sprinkling of green ground seaweed, which meets the requirements of regulatory documentation (21.

The proposed method makes it possible to obtain a more complete food product thanks to the introduction of functional ingredient b5, which contains organic iodine and other macro- and microelements, as well as to expand the range of products produced by enterprises of the restaurant industry and the food industry.

The estimated amount of iodine in the developed sauces is 0.5-1.0 mg per 100 g of product.

Sources of information: 1. Schmidt, A.A. Production of mayonnaise | Texts / A.A. Schmidt, Z.A. Dudyna, I.B. Chekmareva - M.: Pishchevaya promst, 1976.-136 p. 2. DSTU 4487:2005. Mayonnaise. General technical conditions. - State consumer standard of Ukraine. - Kyiv, 2006.-17 p.

Claims (1)

The formula of the invention The method of obtaining an emulsion sauce, which involves the preparation of an emulsifying base and a vinegar-salt solution, introducing oil into the emulsifying base, adding a vinegar-salt solution, homogenizing the emulsion, adding tomato paste, moving the mixture, which is distinguished by the fact that ground paprika and a biologically active iodine-containing additive - kombu seaweed, previously crushed to a particle size of 0.10-0.12 mm, and subjected to hydration at a temperature of 65- for 20-25 minutes, the resulting mixture is stirred, while the recipe components are taken in the following ratios, mass . 90: vegetable oil refined deodorized 50.1-62.1 303 2 oto 002-003 0923 vla 04-07 ov o.o-olo seaweed kombu 1.0-2.0. 60