LV11583B - Method for producing of mayonnaise and product made bay them - Google Patents

Abstract

The invention refers to food production, namely to mayonnaise production. The offered mayonnaise making method differs from known ones with noticeably increased organoleptic and flow characteristics of the product, achieved without usage of synthetic emulsifiers. The new technology of producing mayonnaise includes 22-23 minutes pasteurisation at 60-63 degrees C, emulsification and homogenisation at 0.5-1.0 MPa pressure, which allows the use of natural emulsifiers (here: egg powder). For improvement of the product's taste and scent, the following flavouring substances could be used: dill, parsley or celery extracts, grinded black pepper, caraways, dried garlic or garlic salt, bay leaf oil, ketchup with red pepper.

Description

In order to diversify the product's taste and give it a specific flavor, mayonnaise shall be supplemented with one of the following spice additives in the following percentage by weight:

dill, parsley or celery extract (0.08-0.1), ground black pepper (0.8-1.0), caraway (0.3-0.5), dried garlic or garlic salt (0.1- 1.5), ketchup (5.0-10.0), and bitter red pepper (0.08-0.1) or bay oil (0.008-0.01).

Improvements in the rheological and organoleptic properties of the product, namely stability of consistency, homogeneity and prolonged shelf-life of the finished product, are achieved by the addition of a natural emulsifier - egg powder in mayonnaise - in the application and without the use of synthetic protein-carbohydrate stabilizers. The OOSs of the well-known mayonnaise contain a hydrophobic CH ₃ group, which is specific for surfactants and has a negative effect on the organoleptic properties of the product, giving the product an unpleasant soap flavor.

Increasing the egg powder content, which is a natural protein-phospholipid complex, to 3-6% in mayonnaise, provides a stable emulsion. It is known that the dispersibility of egg powder is characterized by the average particle size of the emulsion and increases with increasing emulsifier concentration. Once the optimum concentration is reached, the stabilizing properties of the egg powder, which promotes the formation of the reticulum (the structural mechanical factor of emulsion stability), begin to weaken again with increasing concentration.

In the claimed method of production of mayonnaise, the optimum parameters are 3-6% egg powder content and adherence to a precise pasteurisation mode, which requires a mass to stand at 60-65 ° C (light pasteurisation) for 20-25 minutes. and improves rheological and organoleptic properties, and promotes an extended shelf life of up to 30 days without the use of chemical preservative additives.

Homogenization of the emulsion at a pressure of 0.5 to 1.0 MPa gives it a finely dispersed structure, which ensures that the main parameters of the quality of the mayonnaise remain constant throughout storage.

To obtain mayonnaise in a separate container, add the following percentages by weight to water heated to 90-95 ° C: sugar (1.3-1.7), drinking soda (0.05-0.1), salt (0.8-1, 3), mustard powder (0.3-0.8), then reduce mixture temperature to 70C and add dry milk, pasteurize for 22-23 min. 60-63 ° C. Cool the resulting mayonnaise mass to 30-35 ° C and add egg powder (3.0-6.0), vegetable oil (60.0-70.0) and 80% acetic acid (0, 5- 0, 7). The resulting emulsion is homogenized at a pressure of 0.5 to 1.0 MPa. To obtain mayonnaise with a specific taste and aroma, add one of the spice additives to the mixture before pasteurization.

The following examples illustrate the technique.

Example 1:

Components % by weight vegetable oil 66.0 egg powder 4.0 mustard powder 0.3 sugar 1.5 salt 0.8 drinking soda 0.05 80% acetic acid z 0.7 dried milk 1.5 water 25.15

The quantity of components is intended for the production of 1000 kg of finished product.

In a 600-L reactor, 251.5 kg of water heated to 90-95 ° C is introduced into the mixer and dissolved in 15.0 kg of sugar, then, with constant stirring, 0.5 kg of drinking soda and 10.0 kg of common salt as also 3.0 kg of mustard powder. Cool the mixture to 70 ° C, add 15.0 kg of dry milk and pasteurize for 22-23 min. 60-63 ° C. The resulting mayonnaise paste is cooled to 30-35 ° C and pumped into a reactor - 1500 L reactor, where 40.0 kg of egg powder and 660 kg of deodorized vegetable oil and 7.0 kg of 80% acetic acid are added. After 14-15 min. the resulting emulsion is homogenized under a high pressure of 0.5 to 0.6 MPa. The resulting 1000 kg of finished product is fed to a packing machine, where it is packed in polyethylene bags of 250 g each.

Example 2: Mayonnaise with dill.

Components % by weight vegetable oil 65.0 egg powder 4.0 mustard powder 0.3 sugar 1.5 salt 1.0 drinking soda 0.05 dill extract 0.1 acetic acid 80% 0.7 dried milk 1.5 water 25.85

The quantity of the components is intended to produce 1000 kg of finished product.

In a 600 L reactor, 258.5 kg of water heated to 90-95 ° C is added to the mixer, to which 15.0 kg of sugar is added. When dissolved, stir the reactor contents with 0.5 kg of drinking soda, 10.0 kg of common salt, 3.0 kg of mustard powder, cool the mixture to 70 ^CC , add 15.0 kg of dry milk and 1, 0 kg of dill extract, pasteurized for 20-23 min. 60-63 ° C. The resulting mayonnaise mass is cooled to 30-35 ° C, pumped into another reactor in a 1500 L mixer and 40.0 kg of egg powder, 650 kg of deodorized vegetable oil and 7.0 kg of 80% acetic acid are added. After stirring for 14-15 min, the mass is homogenized at a pressure of 0.5 to 1.0 MPa. The resulting 1000 kg of finished product is fed to a packaging machine where it is packed in 250 g polyethylene sachets.

Example 3: Pepper mayonnaise is prepared analogously to the product described in Example 2.

Components % by weight vegetable oil 66.0 egg powder 6.0 mustard powder 0.3 sugar 1.5 salt 0.8 drinking soda 0.05 ground black pepper 0.8 80% acetic acid 0.5 dried milk 1.5 water 22.55

Example 4. Cumin mayonnaise is prepared in analogy to the product described in Example 2.

Components % by weight vegetable oil 70.0 egg powder 3.0 mustard powder 0.8 sugar 1.3 salt 0, 8 drinking soda 0.05 cumin 0.5 80% acetic acid 0.7 dried milk 2.0 water 20.85

Example 5. The bay-flavored mayonnaise is prepared analogously to the product described in Example 2.

Components vegetable oil egg powder mustard powder sugar salt baking soda bean ella r z 80% acetic acid z dry milk water % by weight 66.0 6.0 0.3 1.7 0.8 0.1 0, 01 0.7 1.5 22.89

Example 6. Mayonnaise with garlic is prepared analogously to the product described in Example 2.

Components vegetable oil egg powder mustard powder sugar salt dried salt of garlic for drinking 80% acetic acid z dry milk water % by weight 66.0 6.0 0.3 1.5 0.8 0.05 0.1 0.7 2.0 22.55

Example 7. Mayonnaise with ketchup and hot red pepper is prepared analogously to the product described in Example 2.

Components vegetable oil egg powder mustard powder sugar salt drinking soda % by weight 60.0 3.0 0.8 1.3 0.8 0.05

ketchup 8.0 red pepper (ground) 0.09

80% acetic acid 0, 7 dry milk 1.5 water 23.76

Claims (3)

INVENTION FORMULA 1. The method of preparing mayonnaise, which comprises adding sugar, salt, mustard powder, powdered milk, egg powder, pasteurized mixture for 20-25 minutes to cooled water, chilling, adding vegetable oil and acetic acid, emulsifying and cooling the finished product, add sugar, salt, mustard powder and drinking soda to 90-95 ° C in warm water, dry milk and, if necessary, spice add to 65-70 ° C to the cooled mixture, pasteurize for 20-25 min. At 60-63 ° C, cool the mixture to 30-35 ° C, add egg powder, vegetable oil and acetic acid and homogenize the emulsified mixture at 0.5-1.0 MPa. 2. Mayonnaise prepared by the method specified, containing by weight the following constituents: vegetable oil egg powder mustard powder sugar salt drinking soda 80% acetic acid dry milk water 60.0-70.0 3.0-6.0 0.3-0.8 1.3-1.7 0.8-1.3 0.05-0.1 0.5 -0.7 1.5-2.0 rest 3. Mayonnaise according to claim 2, characterized in that the following flavoring additives are added to the product in order to improve the taste and aroma: dill, parsley or celery extract (0.08-0.1), ground black pepper (0.8-1.0), caraway (0.3-0.5), dried garlic or garlic salt (0.1- 1.5), ketchup (5.0-10.0), and bitter red pepper (0.08-0.1) or bay oil (0.008-0.01).