The method of producing mayonnaise

 

(57) Abstract:

The invention relates to food, namely the oil industry. The method of producing mayonnaise involves mixing dry ingredients: sugar and salt with water, heating the mixture, the introduction of fresh eggs, heated to a temperature of 65 degree Celsius with exposure, cooling, mixing with oil, followed by the introduction of the food acids and homogenization of the mixture. Before cooling are pasteurized mixture at a temperature of 68-72S for at least 60 minutes. While mixing the dry components with water, the input of fresh eggs, mix with vegetable oil, followed by the introduction of the food acids and homogenization is carried out in a rotary pulsation apparatus under a pressure of 0.5-1.0 kg/cm2. In addition, the dry components use the baking soda, preservative and stabilizer, as well as fresh eggs, egg mass of the protein and the yolk or egg mass of yolk in the amount of 25-50% by weight of the finished product, and as a food acid 10% acetic acid. The invention allows to obtain a homogeneous stable emulsion through all stages of the process in a rotary pulsation apparatus, with good organoleptic and structure is nasty, and concerns of food emulsions like mayonnaise.

Mayonnaise are fine creamy emulsion of the type oil-in-water” made from refined, deodorized vegetable oils with added emulsifiers, thickeners, flavorings and spices.

Classic mayonnaise contains sunflower oil 58%, egg yolks fresh 10%, mustard 3,7%, sugar of 2.3%, 5% vinegar 11% and spices 2% (the Book about tasty and healthy food. - M.: Pishepromizdat, 1955, pages 68-69). For this mayonnaise offered in porcelain or earthenware Cup beat the raw egg yolks, salt and stir. Pour small amounts of vegetable oil, thoroughly mixing each portion with egg yolks. After complete introduction of the oil into the egg yolks with the formation of a dense homogeneous mass is added with stirring the vinegar and mustard, and sugar.

The disadvantage of this mayonnaise is to obtain the emulsion prone to delamination, with heterogeneous structure.

Also known is a method of obtaining food products of various viscosity such as mayonnaise, emulsions and other, which includes stages of simultaneous grinding, mixing, homogenization and heat treatment is 97 C1, 23 L 1/24, 27.10.2000).

The disadvantage of this method is the necessity of using sophisticated technological equipment, and the mayonnaise is of low quality.

The closest analogue is the way to obtain mayonnaise, comprising mixing dry ingredients: sugar and salt with water, heating the mixture, the introduction of fresh eggs and heating to a temperature of 65 degree Celsius, cooling the mixture, mixing with oil, making food acids and homogenization of the mixture (see SU 319313 C1, And 23 L 1/24, 17.01.1972).

The disadvantage is the closest analogue is the low quality of the product due to the use of the proposed modes of pasteurization of egg mass and reduced storage stability.

The objective of the invention is to expand the range of food emulsions, such as mayonnaise, and increase durability of the product during storage.

This task is solved in that a method of producing mayonnaise, comprising mixing dry ingredients: sugar and salt with water, heating the mixture, the introduction of fresh eggs, heated to a temperature of 65°C with exposure, cooling, mixing with oil, followed by the introduction of the food acids and homogenization of the mixture, sminute, while mixing the dry components with water, the input of fresh eggs, mix with vegetable oil, followed by the introduction of the food acids and homogenization is carried out in a rotary pulsation apparatus under a pressure of 0.5-1.0 kg/cm2and additionally as dry components use the baking soda, preservative and stabilizer, as well as fresh eggs, egg mass of the protein and the yolk or egg mass of yolk in the amount of 25-50% by weight of the finished product, and as a food acid 10% acetic acid.

The technical result of the invention to provide a homogeneous, stable emulsion through all stages of the process in a rotary pulsation apparatus, which operates under a pressure of 0.5-1.0 kg/cm2as supplied components of the original product are exposed to cavitation, mechanical, sound, ultrasonic, pulse phenomena and the resulting turbulent motion assures a robust dispersed and homogenized emulsion, with good organoleptic and structural and rheological parameters.

The use of fresh eggs in the amount of 25-50% by weight of the finished mayonnaise allows you to get mA the performance of mayonnaise. The yolk in the formula, in addition to the emulsifying effect, affect the taste and color of the product. When using the yolk with egg white protein, consisting mainly of proteins, including ovalbumin, emoglobin, lysozyme and other causes such functional properties of protein solubility in the aqueous phase, the dispersing ability, as well as a bactericidal effect.

The claimed method allows for thermal processing of all the ingredients and, above all, fresh eggs, pasteurized which is carried out at a temperature of 68-72S for at least 60 minutes, i.e. pasteurization of egg products is carried out in the General process flow that guarantees the production of mayonnaise its compliance with microbiological criteria. Pasteurizing the mixture at a temperature of less than 68 PP. does not guarantee microbiological well-being product. While pasteurization mixture at a temperature of more than 72S is the destruction of the protein structure, that is, its denaturation.

The method of producing mayonnaise fresh eggs is carried out on the equipment, which includes:

- three-walled tank with insulation and the water jacket to heat the mixture to 90 ° C,

As the rotary pulsation apparatus can be used with any rotary pulsation apparatus intended for dispersion and homogenization of homogeneous mixtures, for example (EN 2166986 C1 01 F 7/00, 20.05.2002). To create a stable emulsion, which is a complex system quickly eroded, that is, delamination, selected mode, namely a pressure of 0.5-1.0 kg/cm2. Only if this mode will be creating a stable emulsion with high structural and rheological properties.

The method is as follows.

In the tank with agitator fill the whole prescription water with a temperature of 30-40S, enter the dry ingredients: sodium bicarbonate), sugar, starch, salt and stabilizer. Include rotary pulsation apparatus under a pressure of 0.5-1.0 kg/cm2make 25-50% egg white or yolk mass. Mayonnaise base with egg mass continue to heat to a temperature of 68-72S and incubated for at least 60 minutes for pasteurization. Cool mayonnaise basis to 35-40C and make 20-55% vegetable oil, preservatives to 0.13%. Emulsion continue to cool to a temperature of 20-23C when the agitator and rotary pulsation apparatus, contribute 10% acetic acid, is the use of fresh eggs confirmed hygienic certificate Gossanepidnadzor Ministry of health of Russia. The shelf life of mayonnaise to 60 days at a storage temperature of 2-6P.

As a stabilizer use classical stabilizers for mayonnaise, such as Grindsted FFM 612 (W-l “Ingredients and dietary supplements. All for the food industry: equipment, packaging, ingredients, 2000, No. 2), and modified starch.

As preservatives may be used potassium sorbate and sodium benzoate.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1.

To prepare 100 kg of high-calorie mayonnaise in the tank while the agitator is prepared mayonnaise base. Heated to a temperature of 35°With water in an amount 14,245 l enter and dissolve 0.05 kg of baking soda, 1.5 kg of sugar, 1.1 kg of salt, 0.1 kg of stabilizer Grindsted FFM 612, 0.08 kg of potassium sorbate and 0.05 kg of sodium benzoate.

With constant stirring and included the RPA under the pressure of 1.0 kg/cm2continue heating at a temperature of 60C enter 26,5 kg egg mass protein and egg yolks, continue heating mayonnaise base and at a temperature 72S produce pasteurization at least 60 minutes. The OHL is izvodyat homogenization mayonnaise emulsion for 3 minutes. Cool mayonnaise emulsion to a temperature T when the RPA under the pressure of 1.0 kg/cm2, further contribute to 6.8 l of 10% acetic acid.

Produce a dispersion of mayonnaise emulsion when the stirrer and working RPA under pressure of 1.0 kg/cm2within 7 minutes, after which mayonnaise is directed to dosing and tight packing.

The resulting mayonnaise has the following features:

- mass fraction of fat, not less of 55.5%;

- stability of the emulsion, not less than 98,0% indestructible emulsion;

the pH value at 20 ° C 4,0-4,2.

The resulting mayonnaise has a smooth creamy consistency.

Example 2.

To prepare 100 kg of low calorie mayonnaise in the tank while the agitator is prepared mayonnaise base. Heated to a temperature of 30C water in an amount 24,125 l enter and dissolve 0.05 kg soda drinking, 2.0 kg of sugar, 1.5 kg of salt, 0.5 kg of stabilizer Grindsted FFM 612, 0.8 kg of modified starch, 0.08 kg of potassium sorbate, 0.05 kg of sodium benzoate. With constant stirring and included RPA under pressure of 0.5 kg/cm2continue heating and the temperature S enter 50 kg of egg yolk. The process of implementing the first portion of the fat, not less than 20.0% by;

- stability of the emulsion, at least 97.0-98,0% indestructible emulsion;

the pH value at 20°C 4,0-4,2.

The resulting mayonnaise has a smooth creamy texture and does not separate during the shelf life of 60 days.

Thus, the claimed invention allows to expand the range of mayonnaise, to improve their quality as on organoleptic and physico-chemical properties.

The method of producing mayonnaise, comprising mixing dry ingredients: sugar and salt with water, heating the mixture, the introduction of fresh eggs, heated to a temperature of 65 degree Celsius with exposure, cooling, mixing with oil, followed by the introduction of the food acids and homogenization of the mixture, wherein prior to cooling are pasteurized mixture at a temperature of 68-72S for at least 60 minutes, while mixing dry ingredients with water, the input of fresh eggs, mix with vegetable oil, with subsequent introduction of food acids, and homogenization is carried out in a rotary pulsation apparatus under a pressure of 0.5-1.0 kg/cm2and additionally as dry components use the baking soda, preservative and stabilizat the new product, and as a food acid 10% acetic acid.

 

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3 tbl, 3 ex

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