Mayonnaise "provencal cream"

 

(57) Abstract:

The invention relates to the oil industry. Mayonnaise contains, wt%: sunflower oil refined deodorized with the aroma of butter 65,0-69,0; egg powder 1,0 - 5,0; milk powder to 2.2-2.3; mustard powder of 0.1 - 0.5; sugar 1.3 to 1.7; salt 0,8-1,2; soda 0,03-0,07; 10% citric acid 4,55-4,95; potassium sorbate 0,06-0,1; Central 0,03-0,07; Manual DM 0,03-0,07; water - the rest. The invention allows to improve the structural and rheological properties of the finished product, to increase resistance mayonnaise emulsion during the entire shelf life of the product.

The invention relates to the oil industry, namely the production technology of the emulsion of the type oil-in-water.

Mayonnaise is a complex of finely dispersed emulsion, stable over a wide temperature range giromagny emulsion direct type, in which exclusively distributed equally across all components of the formulation.

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 is more servings 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 disadvantages of this mayonnaise is low calorie, and low storage stability.

Also known mayonnaise “Provencal”, containing the deodorized vegetable oil, egg powder, skim milk powder, mustard powder, sugar, salt, soda, acetic 80% acid, and water (A. A. Schmidt and others, the Production of mayonnaise. - M.: Food industry, 1976, page 36).

The disadvantages of this mayonnaise is to obtain emulsions with weakly pronounced aroma and its tendency to delamination.

Famous mayonnaise containing deodorized vegetable oil, milk powder, sugar, salt, sodium duplicity, mustard powder, starch, acetic acid, polysaccharides of plant origin, spices and water (EN 2112405 C1, A 23 L 1/24).

The disadvantages of this mayonnaise is a product with unusual consistency, reduced storage stability, with an unpleasant taste and aftertaste due to the introduction of starch.

Most block, sugar, salt, baking soda, soy protein, food acid, potassium sorbate, herbal extracts, and water (EN 2135007 C1, And 23 L 1/24, 27.08.1999).

The disadvantages are the closest analogue is getting mayonnaise, not enough persistent storage, with specific herbal taste.

The objective of the invention is to expand the range of food products in the form of mayonnaise and increase durability of the product during storage.

This task is solved in that the mayonnaise, containing vegetable oil, egg powder, milk powder, mustard powder, sugar, salt, soda, food acid, potassium sorbate and water, according to the invention as vegetable oil contains sunflower oil refined deodorized with the aroma of butter, and as a food acid 10% citric acid and further comprises polysaccharides of vegetable origin Central and Manual DM in the following ratio, wt.%:

Sunflower oil refined

deodorized

aroma of butter 65,0-69,0

Egg powder 1,0-5,0

Milk powder 2,2-2,3

Mustard powder is 0.1-0.5

Sugar 1,3-1,7

Salt 0,8-1,2

CLASS="ptx2">

Manual DM 0,03-0,07

Water the Rest

The technical result of the invention is an unusual effect of polysaccharides of vegetable origin Central (Greshnov A., and other Food additives by The NutraSweet Kelco Company(UK). - Food industry, 1997, No. 11, pp. 68-71) and Manual DM (Greshnov A., and other Food additives by The NutraSweet Kelco Company (UK). - Food industry, 1997, No. 11, pp. 68-71) on components that are in the fat phase. Namely, the application of Central and Manulla DM in the proposed amounts to achieve high structural and rheological properties, completely eliminating the use of starch, soy protein and other thickeners in mayonnaise, and also provides high resistance mayonnaise emulsion during the entire shelf life of the product. The data polysaccharides of plant origin (in the claimed amounts) act not only as a regulator but also as water binding, emulsifying and thickening additive.

Using Central and Manulla DM even when small quantities of administration, in combination with other components of mayonnaise, provides the following:

good dissolution in cold water;

- trabucco;

- excellent resistance to the consistency of the product during storage and transportation;

- lack of syneresis during storage of the finished product;

- underline color and enhancement of the flavor of the finished product.

It is chosen ratio of the components of potassium sorbate and 10% citric acid reduces the pH of the environment to improve retention. Reduction of input quantities of potassium sorbate and 10% citric acid will lead to the multiplication of undesirable microorganisms and increase the number to change the taste of mayonnaise.

In this composition is used sunflower oil refined deodorized with the aroma of butter, which is obtained by adding to the refined deodorized sunflower oil of any flavor of butter, quantities, making this vegetable oil aroma of butter.

Introduction in mayonnaise sunflower refined deodorized oil with the scent of butter will expand the range of mayonnaise and more tender to your taste with the aroma of butter mayonnaise.

The invention is illustrated in the following etenia.

Example 1.

The above ingredients are taken in the following amounts (wt.%): sunflower oil refined deodorized with the aroma of butter - 67,0, egg powder - 3.0, milk powder was 2.25, mustard powder and 0.3, sugar - 1.5, salt - 1,0, soda - 0,05, 10% citric acid - 4,57, potassium sorbate and 0.08, Central - 0.05, Manual DM - 0.05 and water - the rest. The ingredients are mixed in the vessel by obtaining a coarse emulsion. Coarse emulsion is passed through a homogenizer to obtain finely dispersed emulsion.

The resulting mayonnaise “Provencal Cream has the following features:

- fat content of not less than 60.0% of;

mass fraction of moisture not more than 30.0 per cent;

the acidity in terms of acetic acid not more than 0.5%;

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

- pH 4.0 to 4.7.

The resulting mayonnaise has a smooth creamy consistency, slightly spicy, sweet-sour taste, without the expressed bitterness, flavor of butter.

Example 2.

The above ingredients are taken in the following amounts (wt.%): sunflower oil refined deodorized with aroma slivova acid 4,55, potassium sorbate - 0,09, Central - 0,04, Manual DM - 0.06 and water - the rest.

The above products are produced according to traditional technologies on existing equipment.

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

Mayonnaise, containing vegetable oil, egg powder, milk powder, mustard powder, sugar, salt, soda, food acid, potassium sorbate and water, characterized in that the vegetable oil contains sunflower oil refined deodorized with the aroma of butter, and as a food acid 10% citric acid and further comprises polysaccharides of vegetable origin Central and Manual DM in the following ratio, wt.%: sunflower oil refined deodorized with the aroma of butter 65,0-69,0; egg powder 1,0-5,0; milk powder to 2.2-2.3; mustard powder of 0.1-0.5; sugar 1.3 to 1.7; salt 0,8-1,2; soda 0,03-0,07; 10% citric acid 4,55-4,95; potassium sorbate 0,06-0,1; Central 0,03-0,07; Manual DM 0,03-0,07; water the rest.

 

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3 tbl, 3 ex

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