RU2409988C1 - Mayonnaise - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mayonnaise contains initial components, wt %: deodorised refined vegetable oil 30-70; fermented chicken and/or quail egg melange in a dry or liquid form 0.8-5.0; sand sugar 1.0-3.5; culinary salt 0.7-1.5; structure-former stabiliser 0.05-3.5; acidity regulator 0.1-0.5; preserving agent no more than 0.1; oxidation preventive agent 0.005-0.1; "Mustard" flavouring or ground mustard 0.001-0.3 and water - the rest.

EFFECT: extending the range of mayonnaises with high organoleptic properties, prescribed physicochemical properties and deriving economic effect from serial production of the product due to its prime cost reduction.

4 cl, 5 ex

Description

The invention relates to the food industry, in particular the oil industry and relates to mayonnaise and mayonnaise sauces.

Mayonnaise is a viscous multicomponent concentrated emulsion of the direct type (oil-water), in which all components of the formulation are evenly distributed.

At the same time, regardless of the recipe composition, mayonnaise or mayonnaise sauce should have the specified structural characteristics, first of all, high emulsion stability, which determines the stability of the consistency of the product during storage, and certain values of the viscosity index. These characteristics depend mainly on the conditions of emulsification, the effectiveness of emulsifying components (egg powder, milk powder, etc.), the type and dosage of thickeners used.

Currently, it is becoming urgent to search for solutions that allow you to get mayonnaise with the specified characteristics of viscosity and stability with minimal use of stabilizers, but retaining the organoleptic properties familiar to the consumer.

Mayonnaises are known in which vegetable oil, egg powder, milk powder, mustard powder, acetic (or citric) acid, sugar, table salt, spices and water are used as the main classical ingredients (A.P. Nechaev and others. Mayonnaises GIORD, St. Petersburg, 2000; RU 2064768 C1, 1996.08.10; RU 2234841 C1, 2004.08.27).

The disadvantages of these mayonnaises are low storage stability, a high content of acetic acid, the presence of milk powder (an allergic reaction to cow's milk proteins is possible), and high cholesterol.

It should also be noted that in recent years the oil and fat industry has been working to expand the assortment of mayonnaise with high nutritional value, including through the use of quail eggs in mayonnaise.

Patents are known from the prior art that describe mayonnaise formulations containing vegetable oil, quail egg (fresh or powder), dried milk, sugar, table salt, acetic acid, food additives and water (see patents RU 2284127, 2006.09.27, 2281006, 2006.08.10).

The introduction of quail eggs in the recipe of mayonnaise enriches its taste, increases its nutritional value and dietary properties.

The disadvantages of the above mayonnaise are the presence of milk powder and a high content of acetic acid, which has a sharp taste and smell, which reduces the taste of other introduced components.

The closest analogue of the claimed technical solution is mayonnaise based on a melange of quail eggs in combination with egg yolk, including, wt.%: Refined deodorized sunflower oil 55.0-67.0; chicken egg yolk 0.5-1.5; melange of fresh quail eggs 0.7-5.0; granulated sugar 3.0-3.5; salt 1.3-1.5; starch 0.01-1.5; stabilizers (guar and xanthan gum) 0.01-0.40; potassium sorbate 0.05; sodium benzoate 0.05; β-carotene 2% - 0.022; acetic acid 0.30; citric acid 0.10 and water - the rest (see RF patent No. 2321273, 2008.04.10).

The use of melange from fresh quail eggs in combination with egg chicken yolk as part of mayonnaise made it possible to increase the biological value and dietary properties of mayonnaise, as well as the resistance of the emulsion to adverse conditions.

However, the high content of egg products - melange from quail eggs and chicken egg yolk, as well as the presence of starch leads to a significant increase in the cost of the finished product.

The objective of the invention is the creation of a new composition of mayonnaise with the required characteristics on the stability and viscosity of the emulsion with a reduced input of emulsifier (egg products) and structure-forming agent, which allows to reduce the cost of mayonnaise and to obtain a significant economic effect in its production.

The problem is solved in that mayonnaise containing refined deodorized vegetable oil (may include any vegetable oil), egg melange, granulated sugar, table salt, stabilizer-structure-forming agent, acidity regulators and water, while according to the invention it contains fermented egg melange egg melange of chicken and / or quail eggs in dry or liquid form and additionally contains an antioxidant, mustard flavor or mustard powder in the following ratio entov, wt.%:

refined vegetable oil deodorized 30-70 fermented egg melange from chicken and / or quail eggs 0.8-5.0 granulated sugar 1.0-3.5 table salt 0.7-1.5 stabilizer - builder 0.05-3.5 acidity regulators 0.1-0.5 preservative no more than 0.1 antioxidant 0.005-0.1 "Mustard" or mustard flavoring 0.001-0.3 powder water rest

As a result of the experiments, it was found that the fermented egg melange has more pronounced emulsifying properties, which allows to reduce the% input of this ingredient by 2 times compared with unfermented melange.

The use of fermented egg melange gives a significant increase in the viscosity of mayonnaise due to the fact that the egg protein acts as an effective thickener of the aqueous phase, therefore, to obtain preset viscosity values (25-30 Pa * s), a significant decrease in the content of the stabilizing agent is possible. As a stabilizer-builder use: xanthan gum, guar gum, starch or mixtures thereof.

The introduced amount of fermented egg melange from chicken and / or quail eggs (0.8-5.0 wt.%) Allows to obtain a product with an emulsion resistance of at least 99% and a minimum cholesterol content.

It was noted that the use of fermented melange from chicken and / or quail eggs gives the product a more full creamy taste, which makes it possible to partially or completely withdraw from the formulation mayonnaise or mayonnaise sauce of dairy components without changing the organoleptic characteristics of the product.

Thus, the possibility of reducing the dosages of egg products and stabilizers in the mayonnaise formulation can reduce its cost and obtain significant economic benefits when using fermented egg melange from chicken and / or quail eggs in dry or liquid form.

To slow down the processes of oil oxidation as part of mayonnaise in the proposed formulation, in addition to the closest analogue, an additional antioxidant is added in an amount of 0.005-0.1 wt.% In the composition of the above components. As an antioxidant can be used approved for use in the oil and fat industry, for example, such compounds as natural extract of rosemary, tocopherols (E307) individually or their mixture and calcium EDTA - sodium (E385).

To give mayonnaise flavoring properties, the mustard flavor or mustard powder is additionally added to the recipe in an amount of 0.001-0.3 wt.%.

In the production of mayonnaise use refined deodorized oil, mainly sunflower. It is also possible to use other vegetable oils: olive, corn, rapeseed, soy or mixtures thereof.

To ensure the quality and safety of mayonnaise during the expiration date, acidity regulators are introduced into the formulation: acetic acid, lactic acid, citric acid, tartaric acid separately or in the form of their composition, providing a pH of the aqueous phase of 3.0-4.0 and a preservative: sorbic acid potassium sorbate, sodium benzoate or compositions thereof.

Mayonnaise may additionally contain egg yolk or fermented egg yolk in dry or liquid form in an amount of up to 1 wt.%.

In addition, mayonnaise may additionally contain whey protein concentrate or whey protein concentrate in an amount of up to 1 wt.% And beta-carotene in an amount of up to 0.05 wt.%.

In accordance with the claimed recipe was made mayonnaise, which is inherent in the above qualities.

The following are examples of the implementation of the present invention.

Example 1

Components The content of the component,% Refined deodorized sunflower oil 67 Fermented Chicken Egg Melange (Dry) 1,6 Granulated sugar 2.2 Common salt 1,0 Xanthan gum 0.06 Acetic acid 70% 0.25 Lactic acid 80% 0.1 Fragrance "Mustard" 0.06 Sorbic acid 0.1 Calcium EDTA - Sodium 0.005 Beta Carotene 5% 0.01 Water rest physical and chemical indicators The stability of the emulsion, the percentage of unbroken emulsion 99 Effective viscosity, Pa * s 28

Example 2

Components The content of the component,% Refined deodorized sunflower oil 62 Refined olive oil 5 Fermented Chicken Egg Melange (Dry) 0.8 Fermented Chicken Egg Yolk (Dry) 0.8 Granulated sugar 2.2 Common salt 1,0 Xanthan gum 0.06 Acetic acid 70% 0.25 Lactic acid 80% 0.05 Tartaric acid crystalline 0,03 Fragrance "Mustard" 0.06 Sorbic acid 0.1 Natural Rosemary Extract 0.02 Water rest physical and chemical indicators The stability of the emulsion, the percentage of unbroken emulsion 99 Effective viscosity, Pa * s 28.5

Example 3

Components The content of the component,% Refined deodorized sunflower oil 67 Fermented Chicken Egg Melange (Liquid) 3.0 Fermented Quail Egg Melange 0.6 (liquid) Granulated sugar 2.2 Common salt 1,0 Xanthan gum 0.06 Acetic acid 70% 0.25 Lactic acid 80% 0.1 Fragrance "Mustard" 0.06 Sorbic acid 0.1 Mixture of tocopherols 0.02 Beta Carotene 5% 0.01 Water rest physical and chemical indicators The stability of the emulsion, the percentage of unbroken emulsion 99 Effective viscosity, Pa * s 28

Example 4

Components The content of the component,% Refined deodorized sunflower oil 40 Fermented Chicken Egg Melange (Dry) 0.8 Fermented Quail Egg Melange (Dry) 0.5 Granulated sugar 2.2 Common salt 0.9 Starch 3.0 Xanthan gum 0.15 Acetic acid 70% 0.18 Lactic acid 80% 0.06 Lemon acid 0,03 Fragrance "Mustard" 0.06 Potassium sorbate 0.1 Calcium EDTA - Sodium 0.0075 Water rest physical and chemical indicators The stability of the emulsion, the percentage of unbroken emulsion 99 Effective viscosity, Pa * s 29th

Example 5

Components The content of the component, wt.% Refined deodorized sunflower oil 67 Fermented Chicken Egg Melange (Dry) 1,6 Granulated sugar 2.2 Common salt 1,0 Xanthan gum 0,03 Guar gum 0.02 Acetic acid 70% 0.25 Lactic acid 80% 0.1 Mustard powder 0.3 Potassium sorbate 0.05 Sodium benzoate 0.05 Calcium EDTA-Sodium 0.005 Water rest physical and chemical indicators The stability of the emulsion, the percentage of unbroken emulsion 99 Effective viscosity, Pa * s 27.5

Mayonnaise is prepared in the following way.

Dry components are dissolved in a process vessel in a prescription amount of water with vigorous stirring for 5 minutes at a temperature of 65 ° C. Then, oil, fat-soluble ingredients (antioxidant, flavoring, beta-carotene) and acidity regulators are dosed into the prepared paste in accordance with the recipe. Ready mayonnaise is homogenized and then cooled.

Product characteristic: mayonnaise has a uniform creamy consistency (viscosity 25-30 Pa * s), glossy surface, cream color, full creamy taste, emulsion resistance not less than 99%.

The claimed technical result allows us to expand the assortment of mayonnaise with high organoleptic characteristics specified by physico-chemical properties and to obtain economic effect in serial production of a new composition of mayonnaise by reducing its cost by 30-40% relative to the closest analogue (RF patent No. 2321273, 2008.04.10)

Claims (4)

1. Mayonnaise containing refined deodorized vegetable oil, fermented egg product, granulated sugar, table salt, stabilizer-structurant, acidity regulators, preservative and water, characterized in that the fermented egg product contains fermented egg melange from chicken and / or quail eggs in dry or liquid form and additionally contains an antioxidant, fragrance "Mustard" or mustard powder with the following content of the starting components, wt.%:
refined deodorized vegetable oil 30-70 fermented egg melange from chicken and / or quail eggs 0.8-0.5 granulated sugar 1.0-3.5 table salt 0.7-1.5 stabilizer 0.05-3.5 acidity regulators 0.1-0.5 preservative no more than 0.1 antioxidant 0.005-0.1 “Mustard” flavor or mustard powder 0.001-0.3 water rest 2. Mayonnaise according to claim 1, characterized in that it further comprises an egg yolk or fermented egg yolk in dry or liquid form in an amount up to 1 wt.%. 3. The mayonnaise according to claim 1, characterized in that it further comprises one of the following dairy ingredients: whey protein concentrate, whey protein concentrate in an amount of up to 1 wt.%. 4. Mayonnaise according to claim 1, characterized in that it further comprises beta-carotene in an amount up to 0.05 wt.%.