LV11663B - Method for producing of dietetic mayonnaise and product made bay them - Google Patents

Abstract

The invention refers to the food industry, specifically to the production of diet mayonnaise. The offered mayonnaise production method differs from the ones used so far, by its considerably improved dietary, organoleptic and rheologic qualities, which result from abandoning the use of an emulsifier of animal protein origin. A new mayonnaise producing technology is used, which involves pasteurization at 60 to 65 degrees C temperature for 20 to 25 minutes, and emulsification and homogenization at 1.5 to 2.0 MPa pressure, which permits the use of a natural emulsifier (in this case, a starch acetyl derivation diadipate, xanthene and guergrain flour mixture), and as a balancer milk protein concentrate is used. To improve the taste quality and aroma, one of the seasoning dressings are used: extract of dill, parsley or celery, milled black peppers, cumin, dried garlic or garlic salt, powder of dried mushrooms, horseradish or laurel oil.

Description

Method of making dietary mayonnaise and mayonnaise prepared by this method

The invention relates to the food industry, in particular to the production of mayonnaise.

A method of preparing dietary mayonnaise is known and mayonnaise prepared by this method (WO 93/17584, ISK A23L 1/24, filed June 18, 90), containing 35.0-40.0% vegetable oil, 0.75% mustard powder and 40,045.0% emulsifying agent obtained by coagulating egg white in the presence of citric acid and salt and adding 8.0-9.5% egg yolk powder.

The closest to the proposed method is the method of mayonnaise preparation described in USSR aut. circ. 1722395, ISK A23L 1/24, Appl. 18.06.90, which provides for the addition to water of coagulated egg products, salt, sugar and spices, heated to 65-70 ° C with vigorous stirring for 10 to 15 minutes, then cooled to room temperature, Add vegetable oil and homogenise at 1.82.0 MPa. It is characterized by the presence of a protein complex obtained by coagulating egg white in the presence of citric acid and salt and adding egg yolk powder.

The disadvantages of this technique are that the composition of the product does not comply with the latest nutritional requirements, which require the reduction of animal protein content for therapeutic purposes.

The object of the present invention is to provide a method of making a dietary mayonnaise product in order to improve its dietary, theological and organoleptic properties according to the requirements of modern dietetics.

The desired purpose is achieved by adding sugar, salt, mustard powder, dry milk, oil-based emulsifier and stabilizer to the heated water, pasteurizing the mixture for 20-25 minutes, cooling, adding vegetable oil and acetic acid essence, emulsifying and cooling the finished product. The method differs by dissolving the sugar, salt, mustard powder and drinking soda in water heated to 90-95 ° C, adding the dry milk and, if necessary, the spices, and the oil-mixed emulsifier and stabilizer to a mixture cooled to 65-70 ° C, the resulting mass is pasteurized for 20-25 min. At 60-65 ° C, cool the mixture to 30-35 ° C, add vegetable oil and acetic acid essence, homogenise the emulsified mixture at a pressure of 1,5-2,0 MPa, using a mixture of starch acetyl derivative, xanthan and guar flour as emulsifier, but as a stabilizer, a dry milk protein complex.

Prepared in this type of mayonnaise contains the following components in the following percentages by weight:

vegetable oil mustard powder sugar salt soda

80% acetic acid dry milk emulsifier stabilizer water

30.0 - 40.0

0.3 - 0.8 1.3 - 2.0 0.8 - 1.0 0.05 - 0.1 0.3 - 0.4 1.5 - 2.0 0.8 -1.2 0 , 8 -1.2 other

In order to diversify the product's taste and give it a specific flavor, mayonnaise shall be supplemented with one or more 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), horseradish (0.1 - 0.2), dried mushroom powder (0.2 - 0.5) or bay oil (0.008 - 0.01).

Improvement of the nutritional, rheological and organoleptic properties of the product is achieved by the use of a natural plant emulsifier and stabilizer in mayonnaise in the ratios mentioned in the application and by the elimination of animal protein emulsifiers and stabilizers.

Optimal parameters of the claimed dietary mayonnaise manufacturing method are related to the pasteurisation mode and provide mass retention at 60-65 ° C (light pasteurisation) for 20-25 minutes, which ensures high nutritional, rheological and organoleptic characteristics as well as prolongation of storage time up to 30 days. , without the use of chemical preservative additives.

Homogenization of the emulsion at a pressure of 1.5-2.0 MPa gives it a finely dispersed structure which ensures that the main parameters of the quality of the mayonnaise remain constant throughout storage.

In the proposed mayonnaise composition, emulsifier used is a mixture of starch acetyl derivative diadipate, xanthan and guar meal, stabilizer - dry milk protein complex, vegetable oil - deodorized and refined sunflower oil.

To obtain mayonnaise, dissolve in a separate container the following percentage by mass of water heated to 90-95 ° C: sugar (1.3-2.0), drinking soda (0.05-0.1), salt (0.8- 1.0), mustard powder (0.3-0.8), then reduce the temperature of the mixture to 70 ^l 'C and add dry milk (1.5-2.0), emulsifier (0: 1) in vegetable oil. , 8-1.2) and a stabilizer (0.8-1.2) and pasteurized for 22-23 min. 60-63 ° C. The resulting mayonnaise mass is cooled to 3 ° -35 ° C and, with stirring, added to the remaining vegetable oil (30.0-40.0) and 80% acetic acid (0.3-0.4). The resulting emulsion is homogenized at 1.5-2.0 MPa. To obtain mayonnaise with a specific taste and aroma, one of the spice additives shall be added to the mixture before pasteurisation. The following examples illustrate the technique.

Example 1: The quantity of components is intended for the production of 1000 kg of finished product.

% by weight

sunflower oil 38.0 mustard powder 0.4 sugar 1.5 salt 0.8 drinking soda 0.1 80% acetic acid / 0.4 dried milk 1.5 emulsifier 0.9 stabilizer 1.0 water 55.4

In a 800 L mixing reactor, 554 kg of water heated to 90-95 ° C is introduced and dissolved in 15.0 kg of sugar, followed by the addition of 5.0 kg of potable soda and 8.0 kg of common salt with stirring. kg of mustard powder. Cool the mixture to 70 ° C, add 15.0 kg of dry milk, 9.0 kg of emulsifier and 10.0 kg of a 1: 3 mixture of oil and then pasteurize for 20-22 min. 60-63 ° C. The resulting mayonnaise paste is cooled to 30-35 ° C and pumped into a 1500 L mixing reactor, whereupon 323.0 kg of deodorized refined sunflower oil and 4.0 kg of 80% acetic acid are added. After 14-15 min. the resulting emulsion is homogenized under a high pressure of 1.5 to 1.6 MPa. The resulting 1000 kg of finished product is fed to a packing machine where it is packed in polyethylene sachets of 250 g each, which is thermally sealed.

sunflower oil mustard powder sugar

Example 2. Mayonnaise with dill.

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

% by weight

40.0

0.5

1.5

salt 0.8 drinking soda · 0.05 dill extract f / 0.1 80% acetic acid 0.4 dried milk 2.0 emulsifier 1.0 stabilizer 1.0 water 52.65

526.5 kg of water heated to 90-95 ° C is added to an 800 L mixing reactor to which 15.0 kg of sugar is added. After dissolution, stirring, stirring in the reactor is 0.5 kg of drinking soda, 8.0 kg of common salt, 5.0 kg of mustard powder, the mixture is cooled to 70 ° C, 20.0 kg of dry milk and 1.0 kg are added. dill extract, as well as 10.0 kg emulsifier and 10.0 kg stabilizer mixed with vegetable oil (60.0 kg) in a 1: 3 ratio, pasteurized for 23-25 min. 63-65 ° C. The resulting mayonnaise mass is cooled to 30-35 ° C, pumped into another 1500 L reactor, and 340.0 kg of deodorized refined sunflower oil and 4.0 kg of 80% acetic acid are added to the mixture. After 14-15 min. homogenize the mass of the long stirring at a pressure of 1.8-2.0 MPa. The resulting 1000 kg of finished product is fed to a packing machine, where it is filled into 250 g polyethylene sachets which are thermally sealed.

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

sunflower oil mass 30.0 mustard powder 0.8 sugar 1.5 salt 1.0 drinking soda 0.1 ground black pepper 0.8 80% acetic acid / 0.3 dried milk 2.0 emulsifier 1.2 stabilizer 0.8 water 61.5

sunflower oil mustard powder sugar

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

% by weight

40.0 0.3

1.5

salt 0.8 drinking soda ' 0.05 cumin 0.5 80% acetic acid 0.3 dried milk 1.5 emulsifier 1.0 stabilizer 1.2 water 52.85

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

mass% sunflower oil 40.0 mustard powder 0.3 sugar 1.5 salt 0.8 drinking soda 0.05 bay oil 0.01

80% acetic acid 0.4 dry milk 2.0 emulsifier 1.0 stabilizer 1.0 water 52.94

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

% by weight sunflower oil 40.0 mustard powder 0.3 sugar 1.5 salt 0.8 drinking salt 0.05 dried garlic 0.01 80% acetic acid! 0.4 dried milk 2.0 emulsifier 0.8 stabilizer 1.2 water 52.94

Example 7. Mayonnaise with senescent is prepared analogously to the product described in Example 2.

()

sunflower oil mass 7c 40.0 mustard powder 0.5 sugar 1.3 salt 0.8 drinking soda 0.05 dried mushroom powder 0.4 80% acetic acid 0.4 dried milk 1.5 stabilizer 1.0 emulsifier 1.0 water 53.05 Example 8. Mayonnaise with horseradish for the product described. sunflower oil % by weight 40.0 mustard powder 0.5 sugar 2.0 salt 1.0 drinking soda 0.05 horseradish 0.2 80% acetic acid 0.4 emulsifier 1.0 stabilizer 1.0 water 53.85

analogously to Example 2

Prepared in mayonnaise, it has a homogeneous mass with a specific, additive-like taste and smell.

cream consistency and

Claims (3)

INVENTION FORMULA 1. A method of preparing mayonnaise consisting of pouring sugar, salt, mustard powder, powdered milk, pasteurized into the water for 20-25 minutes, chilling, adding vegetable oil and acetic acid essence, emulsifying and cooling the finished product. , to dissolve sugar, salt, mustard powder and drinking soda to 90-95 ° C in heated water, dry milk, emulsifier, stabilizer and, if necessary, spice additives are added to the mixture, cooled to 65-70 ° C, pasteurized 2025 min At 60-65 ° C, the mixture is then cooled to 30-35 ° C, vegetable oil and acetic acid essence are added and the emulsified mixture is homogenized at 1.5-2.0 MPa. 2. Mayonnaise prepared by the method specified, containing by weight the following constituents: vegetable oil 30.0-40.0 mustard powder 0.3-0.8 sugar 1.3-2.0 salt 0.8-1.0 drinking soda 0.05-0.1 80% acetic acid 0.3 -0.4 emulsifier 0.8 - 1.2 stabilizer 0.8 - 1.2 dried milk 1.5-2.0 water the rest of 3. Mayonnaise according to Claim 2, characterized in that one or more of the following spice additives is added to the composition in the following weight percent: dill, parsley or celery extract (0.08-0.1); ground black pepper (0.8-1.0); cumin (0.3-0.5); dried garlic or garlic salt (0,1-1,5); dried mushroom powder (0.2-0.5); horseradish (0.1-0.2); bay oil (0.008-0.01).