The soy mayonnaise

 

The invention relates to the oil industry, in particular to the mayonnaise. Soy mayonnaise contains vegetable oil, soybean oil, mustard powder, sugar, table salt, the baking soda, acetic acid 70%, a complex compound of guar gum and cantalojas gum, beta-carotene, water. The combination of components in a certain ratio provides a more stable emulsion with improved biological activity of mayonnaise. 3 C.p. f-crystals, 1 table.

The invention relates to the oil industry and relates to a new formulation of mayonnaise.

The basis for cold sauces serves as milk, sour cream, vegetable oil. Often the composition of sauces to make them thick add the flour, starch and various stabilizers. To make the sauces of different flavors to them add the tomato puree, mushrooms, vinegar, etc. Of the aromatic ingredients in the sauce, add the garlic, fresh and dried spices.

Proper selection of ingredients in the sauce determines its flavor and organoleptic properties.

Known compounds of mayonnaise, ingredients which help to improve their nutritional and biological value while reducing their cost. For Etoile, emulsifiers and partially or completely replaces the more expensive components of the products: egg powder, vegetable oil, nuts and others.

Famous mayonnaise, which consists of egg powder, vegetable oil, salt, mustard, acetic acid and used as an emulsifier soya beans (and.with. The USSR 1205878). Despite the fact that the composition contains an increased number of proteins of vegetable origin, it has several disadvantages. Soy beans contain anti-nutritional substances: inhibitors of trypsin, chymotrypsin and other. To reduce the activity of these substances to acceptable food level necessary for 10-15 minutes to process soya beans with live steam at a temperature of 130oC and a pressure of 0.6-0.7 ATM or long (up to 60 min) boil them in water. After this treatment, a significant part of the soy protein denaturised, resulting in lost their ability to form a dense, stable gels and reduced their emulsifying ability. From such mayonnaise cannot exclude egg powder, so mayonnaise contains cholesterol, which is unacceptable, for example, for persons suffering from cardiovascular diseases.

Known composition, in which instead of soybeans itimeline - 15-40, soy - 3-21, sugar - 1,6-4,2, mustard - 2,5-3,7, salt - 0,9-1,0, acetic or citric acid 6% - 2.4 to 2.7, and the preservative sodium benzoate (0.01 to 0.1, the rest is water. Mayonnaise further comprises a flavoring additive. In the preparation of mayonnaise this compound was able to exclude egg powder and milk powder, but the process turns out multistage due to the cooking water and soy paste, it is possible delamination of mayonnaise.

Known composition of mayonnaise in the following ratio, wt.%: vegetable oil 35-40, skimmed milk powder 1.5 to 3.0, mustard powder of 0.4-0.6, sugar 0,8-1,5, salt 1,0-1,2, 80% acetic acid to 0.4-0.6, sodium bicarbonate 0,02-0,05, phospholipid food product of 0.15-0.2, dry soy milk 3,3-4,5, soy flour 0,5-1,0, water the rest (U.S. Pat. RF 2164762). The disadvantage of this composition is the instability of the resulting emulsion and the complexity of the four mixing the phospholipid, which is used as an emulsifier.

Closest to the claimed solution is a recipe mayonnaise, described in U.S. Pat. RF 2135007. The composition of mayonnaise includes the following components, wt.%: Vegetable oil - 30-68 Egg powder and/or soy milk - 1-8 skim Milk - 1-5 Mustard - 0,05-0,3
Oil plant extracts - 0,5-5,0
Water - the Rest
Potassium sorbate in the well-known formula is used as a preservative and stabilizer.

The purpose of this invention is the creation of mayonnaise with high biological activity, and improved digestion and high quality due to the stable emulsion.

This goal is achieved through the use of mayonnaise containing vegetable oil, soy milk, mustard powder, soda, acetic acid, sugar, salt, stabilizer, which is used as the complex compound consisting of the guar and xanthan gums, and additionally mayonnaise contains beta-carotene in the following ratio, wt.%:
Vegetable oil - 40-50
Soy milk - 35-45
Mustard powder is 0.01-0.04
Beta-carotene - 0,05-0,1
Sugar - 0,5-5,0
Salt - 0,9-2,5
Baking soda - 0,04-0,07
Acetic acid 70% - 0,3-0,7
Stabilizer - 0,05-0,2
Water - the Rest
In addition, mayonnaise may contain additional ingredients with a particle size of not more than 5 μm: citric acid is 0.02 - 0.04, dried mushrooms - 0.1 to 0.3, dill dry - 0,08-0,1, paprika dry - 0,08-0,1, ground pepper 0,01-0,03.

The proposed stabilizer tragicheskim way from vegetable raw materials. Upon receipt of the proposed stabilizer, apparently, produces compound molecules of the guar gum, together bridges kangaroos gum afforded by thermodynamic stability of the emulsion. The stabilizer has a bacteriostatic activity, antimicrobial activity, gives the product a dietary properties and original taste.

The presence of beta-carotene increases the biological value of the product but also, as used in the present method the complex compound improves the homogeneous state of the emulsion.

The invention is illustrated by the following examples, the characteristics of the formulations are presented in the table.

Example. In a mixer with a steam jacket and a stirrer was placed the estimated amount of water and soy milk, heat the solution up to 35oC, is injected under continuous stirring complex compound consisting of the guar gum and xanthan gum. In the resulting suspension add sugar, mustard powder, then with stirring, the mixture is heated to 70oC, kept at this temperature for 20 min, and then the mixture is cooled to 30oC. chilled mayonnaise pasta when peremeshivaemogo the emulsion is homogenized at a pressure of 2 MPa. After homogenization in the composition can optionally enter or citric acid, or black pepper, or dried mushrooms, or dry dill or dry paprika. Additional ingredients should have a particle size of not more than 5 μm, which is achieved by grinding the ingredients in a colloidal mill. Larger particles contribute to the formation of centers coagulation and mayonnaise stratified (in the upper part are formed "cream").

The prototype of the effective viscosity at the shear rate of 3-1equal to 10 PA*s, and the stability of the emulsion is 92%.


Claims

1. Mayonnaise, containing vegetable oil, soy milk, mustard powder, soda, acetic acid, sugar, salt, stabilizer, characterized in that the mayonnaise also contains beta-carotene, and as a stabilizer mayonnaise contains a complex compound of guar gum and xanthan gum in the following ratio, wt.%:
Vegetable oil - 40-50
Soy milk - 35-45
Mustard powder is 0.01-0.04
Sugar - 0,5-5,0
Salt - 0,9-2,5
Baking soda - 0,04-0,07
Acetic acid 70% - 0,3-0,7
Stabilizer - 0,05-0,2
Beta-carotene - 0,05-0,1
ve 0.1 to 0.3 wt. % black pepper powder in an amount of 0.01-0.03 wt.%.

3. Mayonnaise on p. 1, characterized in that it further comprises a dry dill or paprika in the amount of 0.08 to 0.1 wt.%.

4. Mayonnaise under item 2 or 3, characterized in that the particle size of ingredients shall be not less than 5 μm.

 

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3 tbl, 3 ex

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