Components sauce mayonnaise

 

(57) Abstract:

The invention relates to the oil industry, namely: the production of mayonnaise, and can be used in the food industry and public catering. Mayonnaise contains a deodorized vegetable oil, salt, sugar, skimmed milk powder, the baking soda, mustard, citric acid, water, pulp of dried parsley. This invention allows to expand the range of low-calorie mayonnaise, to enhance nutritional and biological value without changing the stability of its properties and reduce the cost of the product. table 4.

The invention relates to the oil industry, namely the production of mayonnaise, and can be used in the food industry and public catering.

Known components for mayonnaise "Provencal", which includes the following ingredients: refined and deodorized vegetable oil, skimmed milk powder, egg powder, sugar, table salt, mustard powder, baking soda, acetic acid, water [1].

The disadvantages of the known components of mayonnaise are high energy value of the finished mayonnaise, use the results to proposed (prototype) is a component of the sauce, mayonnaise, comprising (wt.%) from: vegetable oil refined deodorized 35-40, food thickener seaweed homogenized 40-45, salts of 1,5-1,8, sugar 1.0 to 1.5, skimmed milk powder 3-5, soda food 0,2-0,4, mustard 0.3 to 0.5, citric acid 0,4-0,6, water - rest [2].

The disadvantages of this method are the suitability only for one of the components sauce seaweed, which narrows the raw material base for production of mayonnaise. The use of the thickener seaweed increases the cost per unit of output.

The purpose of the invention is the expansion of the range of low-calorie mayonnaise, increasing food and biological value without changing the stability of its properties, cheaper product.

This objective is achieved in that the proposed composition of the components for mayonnaise containing refined and deodorized vegetable oil, salt, sugar, skimmed milk powder, the baking soda, mustard, citric acid, water, according to the invention additionally contains as an emulsifier pulp of dried parsley in the following ratio, wt.%:

Vegetable oil refined deodorized - 37,20 - 40,65

Sol is - ,40 - 0,44

Citric acid - 0,63 - 0,85

The pulp of dried parsley - 3,50 - 10,50

Water - the Rest

The pulp is a secondary product obtained after extraction with 96% ethanol pigments of dried parsley. The pulp is a loose powder gray-green color with a faint smell of parsley. The chemical composition of proteins presents more than 21%, carbohydrates up to 8% and fiber up to 20% (table. 1). Pulp parsley contains organic acids, mineral substances (table. 2), vitamins, bioflavonoids, ascorbic acid, small amounts of carotenoids. Along with a high biological value pulp has needed to stabilize emulsions technological properties. It is easy swells and absorbs up to 9 volumes of water without separation with the formation of stable hydrocolloids.

Energy value of 100 g of the pulp of dried parsley is 126,76 kcal/530,36 kJ.

The proposed composition of the components implemented as follows.

Prepare a water solution of prescription ingredients - milk powder, mustard powder, soda. On the basis of the obtained solution are coarse emulsion of vegetable oil with sugar beet pulp dried parsley. Then tx2">

Example 1. Sauce mayonnaise contains the following components, wt%:

Vegetable oil refined deodorized - 37,20

Sol - 0,62

Sugar - 1,57

Skimmed milk powder - 3,50

Food soda - 0,05

Mustard - 0,40

Citric acid - 0,63

The pulp of dried parsley - 3,50

Water - the Rest

To prepare 100 kg of mayonnaise take 3.5 kg of dry milk diluted in water at a temperature of 30-35oC. Vegetable oil - 37,2 kg heated to 35-40oWith and mixed with 3.5 kg of pulp parsley. In water diluted 0,63 kg of citric acid with 0.62 kg of salt and 1.57 kg of sugar. Dissolved milk powder mixed with 0.4 kg of mustard and 0.05 kg of soda, shake it up 5-10 minutes Then a thin stream injected a mixture of vegetable oil with oil of parsley, whisking continuously for another 10 minutes Add the citric acid solution, salt and sugar and continue to mix for 10 minutes Prepared coarse emulsion is subjected to homogenization at a pressure of 1.5-2 MPa for 12-15 minutes and Packed. The resulting sauce mayonnaise is an emulsion of uniform consistency, not stratifying when heated, slightly greenish color with splashes of pulp, with the taste and smell of parsley.

Example 2. SDA is 3

Sol - 0,78

Sugar is 1.75

Skimmed milk powder was 4.76

Food soda - 0,06

Mustard - 0,42

Citric acid - 0,74

The pulp of dried parsley - 7,22

Water - the Rest

Prepare the product as in example 1. When this ratio is obtained mayonnaise sauce smooth grassy green with splashes of pulp, parsley, good taste, strong structure.

Example 3. Sauce mayonnaise contains the following components, wt%:

Vegetable oil refined deodorized - 40,65

Sol - 0,94

Sugar - 1,83

Skimmed milk powder - 6,02

Food soda - 0,07

Mustard - 0,44

Citric acid - 0,85

The pulp of dried parsley - 10,50

Water - the Rest

Prepare the product as in example 1. When this ratio is obtained mayonnaise sauce homogeneous, paste-like consistency olive color, with a sharp taste and smell of pulp, parsley, stable when heated and storage.

Warranty period of storage sauce mayonnaise at a relative humidity not exceeding 75%:

0-10oC - 30 days; 10-15oC - 20 days, 15oWith above 20 day.

beet pulp dried parsley can expand the range of sauces, mayonnaise, be excluded from the formulation of expensive raw materials, sea Kale, to get the low-calorie product, stable during storage. The stability of the emulsion is ensured by a high water-holding capacity of the polysaccharides in the cell walls of pulp parsley. Presence in homogenizing a mixture of cell wall polysaccharides at a certain percentage contributes to the formation of a stable emulsion of water and oil, because of the nature of these polymers.

LITERATURE

1. Schmidt, A. A., Dudin H. A., Chekmareva I. C. mayonnaise Production. - M.: Food industry, 1976. - 125 S.

2. A. C. 719594 And 23 1/24. The method of producing mayonnaise /L. C. Safonov, V. S. Baranov, V. S. Mikhailov (USSR). - 2618552/28-13, Declared 18.05.78 was Published 05.03.80, BI 9.

Components sauce mayonnaise containing refined and deodorized vegetable oil, salt, sugar, skimmed milk powder, the baking soda, mustard, citric acid, water, characterized in that it further contains as an emulsifier pulp of dried parsley in the following ratio, wt.%:

Vegetable oil refined deodorized - 37,20-40,65

Sol - 0,62-0,94

Sugar - 1,57-1,83

The pulp of dried parsley - 3,50-10,5

Water - The Rest-

 

Same patents:

Mayonnaise // 2185752
The invention relates to the food industry and can be used in the manufacture of food products

The invention relates to the oil industry, in particular to food emulsion oil in water, stable in storage
The invention relates to the food industry and relates to methods of cooking sauces, mustard and salad dressings
The invention relates to the food industry and relates to methods of cooking sauces, mustard and salad dressings
The invention relates to baby foods.

The invention relates to food industry, and in particular to methods of obtaining jelly fills used for cooking generowania food products, in particular food products of meat, fish and seafood
The invention relates to the food industry and for the production of sauce and spice garden
Sauce for baby food // 2173070
The invention relates to baby foods.
Sauce for baby food // 2173069
The invention relates to products for baby food

FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cinnamon and clove, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, basil and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, thyme and mustard in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, mustard and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, Jamaica pepper and coriander in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and Jamaica pepper in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and nutmeg in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, marjoram and basil in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.

EFFECT: higher efficiency.

Dietary mayonnaise // 2251347

FIELD: fat-and-oil industry.

SUBSTANCE: dietary mayonnaise contains deodorized refined vegetable oil, dry fat-free milk, sodium alginate, plant food phospholipids, mustard powder, sodium dioxide, sugar, edible salt, 80%-acidic acid, and water. Plant food phospholipid used is fat-and-oil phospholipid product produced by four-fold extraction with the use of ethyl alcohol of preliminarily defatted phospholipids at defatted phospholipids : ethyl alcohol ratio of 1:3 - 1:5, with accompanying production of phosphatidylcholine alcoholic solution and alcohol-insoluble sediment. Alcoholic solution of phosphatidylcholine is separated from sediment and ethyl alcohol is removed from alcoholic solution of phosphatidylcholine under vacuum to obtain fat-and-oil phospholipid product.

EFFECT: improved consumer properties and prolonged shelf life of product.

3 tbl, 3 ex

Up!