The method of producing soy mayonnaise

 

The invention relates to the oil industry. The method includes mixing water and soy milk, add to the mixture with continuous stirring stabilizer, sugar, vegetable oil, salt, acetic acid, mustard powder, and Then produce homogenization of the resulting emulsion as a stabilizer using a complex compound of guar gum and xanthan gum in an amount of 0.07-0.1% of the total weight of mayonnaise. The stabilizer is administered at 35-40oC. the mixture is Then heated to 65-70oC and incubated for 20-25 minutes Add tomato paste, containing solids not less than 45% with steamed mustard powder. The ratio of pasta to the amount of liquid components mayonnaise is 1:65-75. The method allows to get the mayonnaise high quality due to the stability of the emulsion. table 1.

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 mushrooms, vinegar, etc. From aromaticheskiye its taste and organoleptic properties.

Known compounds of mayonnaise, ingredients which help to improve their nutritional and biological value while reducing their cost. To do this, as the basis injected into the mayonnaise balkanologie products, with functions of supplements, thickeners, emulsifiers and partially or completely replacing the more expensive components of the products: egg powder, vegetable oil, nuts and others.

A method of obtaining mayonnaise, which consists of egg powder, vegetable oil, salt, mustard, acetic acid and used as an emulsifier soya beans (and.with. The USSR 1205878). To obtain this it is necessary to pre-soak beans in water solution of salt, boil them for 60 minutes until tender and grind on colloid mill. Next, the resulting soy paste mixed at a certain temperature and in a certain sequence with egg powder, salt, sugar, mustard, vegetable oil, acetic acid, and at the final stage the mixture is homogenized. Despite the fact that the composition contains an increased number of proteins of vegetable origin, composition and its production method has several disadvantages. Soy beans contain antivitiligo for food level necessary for 10-15 minutes to process soya beans with live steam at a temperature of 130 and a pressure of 0.6-0.7 MPa 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.

A known method of obtaining a composition in which instead of soy use soy paste prepared from soybean cake and meal (U.S. Pat. RF 2159052). The preparation of the composition is as follows: pre-soak in cold water solusinya and naselesele soy beans in the required quantity. Then in retrodisplacement apparatus carry out all other operations on mixing ingredients. The composition of mayonnaise, wt.%: vegetable oil 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% 2,4-2,7, preservative sodium benzoate 0.01 and 0.1, and the rest 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 reported receiving part mayonnaise, consisting of a mixture of vegetable oil, skimmed milk powder, mustard powder, sugar, salt, acetic acid, sodium bicarbonate, phospholipid food, dry soy milk, soy flour, water (U.S. Pat. RF 2164762). The disadvantage of this method is the instability of the resulting emulsion and the complexity of the four mixing the phospholipid, which is used as an emulsifier.

A method of producing sauces pastes, providing for the dissolution of powdered milk and baking soda when heated, the introduction of mashed cooked vegetables, salt, sugar, steamed mustard, endurance cooked mixture, add vegetable oil, acid and homogenization of the mass (and.with.The USSR 724117). The disadvantage of this method is the low emulsifying properties mashed cooked vegetables, complex process of product preparation, wasteful consumption of raw materials.

Introduction to soy mayonnaise vegetable broths involves great difficulties as its homogenization, because the vegetables, especially tomatoes, hard contact with soy milk or soy paste, do not consist of gluten.

Closest to the claimed solution can serve as a way polustanochek, sugar, salt, baking soda, acetic acid, stabilizer potassium sorbate, flavouring substances, water. Mayonnaise is obtained according to the traditional technology by mixing the components and homogenization of the mass. The disadvantage of this method is weak emulgiruet composition and due to the large amount of used fluid stratification of mayonnaise during storage.

The purpose of this invention is the creation of high-technology mayonnaise with high biological activity due to the introduction of the vegetable puree, namely tomato paste, and improved digestion and high quality due to the stable emulsion.

This goal is achieved through the use of the method of obtaining soy mayonnaise, comprising a mixture of water and soy milk, adding to the resulting liquid under continuous stirring stabilizer, sugar, vegetable oil, salt, acetic acid, mustard powder and subsequent homogenization of the resulting emulsion. The stabilizer using a complex compound of guar gum and xanthan gum in an amount of 0.07-0.1% of the total weight of mayonnaise, which is injected at a temperature of 35-40oWith the latter the total dry matter of not less than 45% with steamed mustard powder, the ratio of pasta to the amount of liquid components mayonnaise is 1:65-75.

The proposed stabilizer is a complex compound of guar gum with xanthan gum. Upon receipt of the proposed stabilizer, apparently, produces compound molecules of the guar gum, together bridges xanthan gum, which determines thermodynamic stability of the emulsion. The stabilizer has a bacteriostatic activity, antimicrobial activity, gives the product a dietary properties and original taste.

Tomatoes contain sugar, proteins, organic acids, vitamins C, b1In2, E and provitamin a (carotene). Used in the inventive technology soy mayonnaise tomato paste should contain the dry matter of not less than 45%, as only in this case it is possible to obtain a composition sufficient viscosity and capable of homogenization.

The invention is illustrated by the following examples (table).

Example 1. 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 35 degrees, is injected under continuous stirring compound the guar and xanthan Cam the Institute mixture is heated to 70 degrees, kept at this temperature for 20 min, and then the mixture is cooled to 30 deg. In chilled mayonnaise pasta with stirring gradually introduce vegetable oil, salt, acetic acid and pre-processed and stored tomato paste with steamed mustard. Tomato paste is taken in proportion to the amount of liquid components of a mixture 1:65-75. The resulting emulsion is homogenized at a pressure of 2 MPa.

Ready-made mayonnaise, prepared by the present method has a high organoleptic characteristics, has a good nutritional properties, can be used in children and clinical nutrition. Sweet and sour taste, pink and tender homogeneous formaterials texture make it ideal for a variety of vegetable, fish and meat dishes.

Claims

The way soy mayonnaise, comprising a mixture of water and soy milk, adding to the resulting liquid under continuous stirring stabilizer, sugar, vegetable oil, salt, acetic acid, mustard powder and subsequent homogenization of the resulting emulsion, characterized in that the stabilizer is used as a complex compound of guar for suspension add sugar, the mixture is heated to 65-70oWith and incubated for 20-25 minutes, then add tomato paste, containing solids not less than 45% with steamed mustard powder, the ratio of pasta to the amount of liquid components mayonnaise is 1: 65-75.

 

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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

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