Sauce mayonnaise

 

The invention relates to the food industry. Sauce mayonnaise contains: vegetable oil refined deodorized, egg yolks, mustard tablespoon, sugar, protein isolate from sesame seeds, lemon juice and water in the following ratio of components,% of: vegetable oil refined deodorized 67,2-76,8; yolks of eggs 2,3-6,9; protein isolate sesame seed 2,3-6,9; mustard dining 2,0-2,9; sugar 1,0-3,0; lemon juice 0.3 to 0.5; water 9,7-18,2. The invention allows to create a mayonnaise sauce, stable delamination of high organoleptic qualities, high nutritional and biological value, low cholesterol content, as well as to expand the range of manufactured products. table 2.

The invention relates to food industry, in particular for catering and fat, industry and can be used for the production of sauces mayonnaise on catering for preventive nutrition.

Famous Mayo sauce consisting of vegetable oil refined deodorized (72%), yolks of eggs (9,2%), mustard (2,4%), sugar (2%), food acid (14,4%) [a Collection of recipes and dishes to the sauce mayonnaise are high in cholesterol, low biological value, increased frequency of coalescence low resistance to delamination, high energy value, the presence of food acids, do not allow the use of this mayonnaise wide range of consumers.

The closest in technical essence is the mayonnaise, including vegetable oil, egg yolks, table mustard, sugar and food acid [Collection of recipes food and cooking products for public catering enterprises. - M.: Economics, 1983. - 720 S.].

However, the existing Mayo sauce has the same drawbacks as described above is similar.

The problem solved by the invention is the creation of a sauce of mayonnaise, stable delamination of high organoleptic qualities, high nutritional and biological value, low cholesterol content, as well as the broadening of the range of mayonnaise products.

The problem is solved due to the fact that in mayonnaise sauce, including refined and deodorized vegetable oil, egg yolks, table mustard, sugar, impose additional protein isolate from sesame seeds, and as a food acid is used lemon juice prci) - 2,3-6,9 Protein isolate sesame seed - 2,3-6.9 Mustard dining room - 2-2,9 Sugar 1-3 Lemon juice - 0,3-0,5 Water - 9,7-18,2 Protein isolate is a secondary product of the production of oil from sesame seeds and is a mixture of proteins - albumins and globulins.

His introduction as a product that contains large amounts of essential amino acids, with high digestibility and Takemoto proteolytic enzymes of the human body, not having toxic compounds, increases in food and biological value of the claimed sauce.

Protein isolate has emulsifying, structural and water-binding properties, in many ways, superior functional properties of proteins of animal origin (egg whites), and its introduction increases the resistance to delamination of the emulsion.

In the inventive sauce mayonnaise cholesterol decreases due to the partial replacement (50%) egg yolks vegetable protein.

Vinegar is replaced with lemon juice, which is good for most older people and persons suffering from diseases of the gastrointestinal tract, for which for medical reasons, you should limit the consumption of acetic acid.

The inventive product has expanded its range of sauces, mayonnaise, which can be recommended for preventive nutrition.

Examples of embodiment Example 1.

Mayonnaise sauce is prepared from high quality refined deodorized vegetable oil. In the bowl sbivalkoy machine make egg yolks - 4,6%, protein isolate - 4,6%, table mustard - 2,4%, mix on medium speed and injected vegetable oil - 72% in small portions. When this fat emuleret and formed emulsion of the type oil-in-water, with the consistency of softened butter. In the resulting emulsion is injected lemon juice - 0,4%, water - 14%, sugar 2%, and mix. With stirring, the emulsion is diluted and blanched.

Example 2.

The mayonnaise was prepared as in example 1, except the quantitative proportions of some components, which are listed below: vegetable oil - 72%, egg yolks - 6,9%, protein isolate - 2,3%, mustard dining room and 2.4%, sugar 2%, lemon juice 0.4%, and water - 14%.

Example 3.

The mayonnaise was prepared as in example 1, except the quantitative proportions of some components, which are listed below: vegetable oil - 72%, egg ajones prepared, as in example 1, except the quantitative proportions of some components, which are listed below: vegetable oil - 67.2 per cent, egg yolks - 4,6%, protein isolate - 4,6%, mustard dining room and 2.4%, sugar 2%, lemon juice 0.4%, and water is 18.8%.

Example 5.

The mayonnaise was prepared as in example 1, except the quantitative proportions of some components, which are listed below: vegetable oil - 76,8%, egg yolks - 4,6%, protein isolate - 4,6%, mustard dining room and 2.4%, sugar 2%, lemon juice 0.4%, and water - 9,2%.

Qualitative and quantitative indicators of the finished product reflected in the table. 1 and 2.

The data presented in the table. 1 and 2, indicate that the sauce mayonnaise, prepared according to the recipe in the claimed limits, most fully meets the requirements of a balanced diet.

Add in the claimed limits protein isolate in mayonnaise sauce does not impair its organoleptic characteristics. The products have a delicate, slightly spicy, sourish taste and smell of mustard and lemon juice. The consistency of the sauce creamy mayonnaise. Adding isolate more than 50% by weight of egg yolk is impractical due to the deterioration of texture, color, taste appears pronounced flavor additive. the Oia protein 3.0 times.

Declare sauce mayonnaise contributes to the broadening of the range of domestic industry sauces mayonnaise in accordance with modern requirements of a balanced diet.


Claims

Sauce mayonnaise, including refined and deodorized vegetable oil, eggs (yolks), table mustard, sugar, food acid, characterized in that it additionally injected protein isolate from sesame seeds, and as a food acid is used lemon juice in the following ratio of components,%:

Vegetable oil refined deodorized 67,2 - 76,8

Eggs (yolks) 2,3 - 6,9

Protein isolate from sesame seeds 2,3 - 6,9

Mustard dining 2,0 - 2,9

Sugar 1,0 - 3,0

Lemon juice 0,3 - 0,5

Water is a 9.7 - 18,2

 

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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.

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