Mayonnaise "health"

 

(57) Abstract:

The invention relates to the food industry and can be used in the production of mayonnaise. Mayonnaise contains: vegetable oil refined deodorized, sodium bicarbonate, sugar, salt, soy food, obtained by grinding soybeans in hot water, separating the soluble fraction by centrifugation, heating the soluble fractions up to 120-140 C and holding at that temperature not more than 80, followed by deodorization in vacuum with a sudden cooling to a temperature of 65-75S, mustard powder, acetic acid 80%, whole milk powder, stabilizer, biologically active additives - Iodcasein, water. The combination of components in a certain ratio, we can obtain the mayonnaise gentle, soft texture high nutritional and biological value, no soy odor. 1 C.p. f-crystals, 1 table.

The invention relates to the food industry and can be used in the production of mayonnaise.

Famous mayonnaise, containing vegetable oil, dried egg powder, skimmed milk powder, sugar, mustard, salt, food acid, water and emulsifier paste from cereals ilti cereals or legumes (soybeans), previously aged in 1.0-1.5% aqueous solution of sodium chloride (see item, RU, No. 1205878, IPC4A 23 L 1/24).

The disadvantage of mayonnaise is reduced nutritional and biological value of the product, due to the use of paste of soy beans, the preparation of which requires a long heat treatment for reducing the activity of anti-nutritional and toxic substances found in soy beans, which leads to the partial destruction of useful protein fractions of soybean.

In addition, several reduced organoleptic properties of mayonnaise, due to the presence of specific “soy” smell, trudnootdelyaemogo when receiving paste from soy beans.

The closest to the claimed product is mayonnaise, which includes vegetable oil, oestergade component in the form of water-soybean paste in the contents of soybean paste 5-25% in terms of dry matter, sugar, salt, mustard, food acid, water, preservative (see p., RU, No. 2159052, IPC7A 23 L 1/24, 1/20).

The disadvantages of mayonnaise are somewhat reduced organoleptic properties due to the use in the composition of the product water and soy paste made from soy beans or from the rough components of soybeans (M recovery, and few coarse consistency. In addition, several discounted food and biological value of the product due to the partial destruction of the useful components of soybeans when they are processed for decontamination of toxic and anti-nutritional substances.

The technical result of the claimed technical solution is to increase the organoleptic properties due to the complete elimination of soy odor and receive product gentle, soft consistency, as well as improving nutritional and biological value of food.

The technical result is achieved by the fact that mayonnaise, including vegetable oil, sugar, salt, mustard, food acid, oestergade component, water, additionally contains milk powder, sodium bicarbonate, stabilizer, biologically active additives - Iodcasein, food acid acetic acid 80%, vegetable oil as vegetable oil refined, deodorized, and oestergade component in a base of soy food in the following ratio, wt.%:

- vegetable oil

refined, deodorized 42,6-46,6

- sodium bicarbonate 0,045-0,055

- sugar 2,4-2,6

- the slot 80% 0,70-0,85

- milk powder of 2,6-2,9

- the stabilizer of 0.2-0.3

- dietary Supplement -

the Iodcasein 0,0009-0,0011

- water the Rest

In addition, mayonnaise further comprises an extract of tea mixtures substances or flavorings (pepper, paprika, dill, and so on).

A comparison of the proposed technical solutions to the prototype revealed distinctive from him the signs, therefore, the claimed technical solution meets the criterion of “NOVELTY.”

The claimed combination of features, which allowed to obtain a product with high organoleptic characteristics, high nutritional and biological value, is unknown in the prior art, therefore, the claimed technical solution meets the criterion of “INVENTIVE step”.

The introduction of the components for the preparation of mayonnaise soy basics of food, which is gentle, soluble fraction, isolated by centrifugation of the suspension, obtained by grinding soybeans for decontamination of toxic substances and eliminate soy odor and processed without destroying the useful components in the stated proportions with vegetable oil rathinirvedam and additionally softening “soy” smell, allows you to get the product soft, tender texture with high organoleptic properties.

In addition, the introduction of the components of biologically active additives - Iodcasein, enriching the product is extremely necessary for a person element iodine, as well as the enrichment of the product is easily digestible vegetable proteins, amino acids and vitamins D, b, E fundamentals of soy food increases its nutritional and biological value.

For the preparation of mayonnaise use components prepared as follows. Of mustard powder to prepare the liquid mass, falling asleep in a special tank equipped with a mixer, mustard powder, taken in an amount of 0.7-0.9 wt.%, and fill it with water in the ratio 1 part mustard powder to 3 parts water, heat the mixture to a temperature of 85±5 ° C with constant stirring and incubated for 15-20 min, and then defend 6-8 hours. After settling, the upper layer of the water is drained, and the rest is used to make mayonnaise.

Preparation of soy basis food carried out according to THE 9146-215-0345-34-98 why soy beans grind in hot water (S), by centrifugation to separate the soluble fraction from the resulting suspension. Nagrevatelnyh and toxic substances, with the subsequent deodorization her in vacuum with a sudden cooling to a temperature of 65-75S to remove volatile substances and the complete elimination of “soy” smell.

Then prepare acetic acid-salt solution: add recipe salt in the amount of 1.0-1.2 wt.%, acetic acid 80% in the amount of 0.7 to 0.85 wt.% and carefully mix the solution.

For preparation of a solution of biologically active additives in the form of a solution of Iodcasein prepare a solution of baking soda based 1.25 grams of soda at 500-2000 ml of water, heated to a temperature of 40-50C and add Iodcasein in the number 0,0009-0,0011 wt.%, mix thoroughly until complete dissolution of Iodcasein. As a dietary Supplement, you can use lumigan.

Then prepare the mayonnaise in a container with a stirrer contribute soy basis food in quantity 40,0 are 40.2 wt.%, heat it to a temperature of 40-45C and add the dry ingredients - sugar - 2.4 to 2.6 wt.%, the milk powder is 2.6 and 2.9 wt.%, the soda - 0,045-to 0.055 wt.%, the stabilizer is of 0.2-0.3 wt.%, for example, the stabilizer “Chameleon”. Then make prepared mustard. All are thoroughly mixed, heated to a temperature of 85-90 ° C, kept at this temperature for 10-15 minutes and make a solution of biologically actno mix and begin to gravity fed vegetable oil refined deodorized under continuous stirring with a rate of 10-15 l/min (first 5 minutes) and then at a rate of 20-25 l/min Then add the vinegar-salt solution with a speed of 6-8 l/min Flow acetic acid salt solution can be started simultaneously with the input of the last portions of vegetable oil. Then carry out the mixing of the emulsion within 7 min and applying it to homogenization at a pressure of 11.1 to 12.5 MPa with getting srednekaloriynom mayonnaise. Mayonnaise sent to the laboratory for determining the stability of the emulsion, moisture content and acidity. Mayonnaise, meets the requirements of TU, pass again through the homogenizer and directed for filling.

To prepare mayonnaise, you can use the extract of tea mixtures substances or flavorings, such as pepper, paprika, dill, and others, which are cooled to 20-25C composition before the introduction of vegetable oil refined deodorized.

The resulting mayonnaise “Health” has the following organoleptic characteristics:

the texture and appearance is uniform, gentle, soft, creamy with a single bubbles;

- taste and smell - sour-spicy flavor with no off flavors, without the “smell” of soybeans;

- color - white or creamy-yellow interspersed with particles made additions

Primeramente, wt.%:

vegetable oil

refined, deodorized 44,6

sodium bicarbonate 0,05

sugar 2,5

Sol food 1,1

the soy food 40,1

mustard powder 0,8

acetic acid 80% 0,77

the milk powder 2,75

stabilizer a 0.25

biologically active additive -

the Iodcasein 0,0010

water 7,079

The resulting mayonnaise with high organoleptic characteristics homogeneous, soft, creamy consistency with sour-spicy taste, without the “soy” smell, but also high nutritional and biological value due to the introduction of vegetable protein and enrichment of iodine, that is achieved technical result.

Formulation and physico-chemical characteristics of the obtained mayonnaise made to the table.

Example 2.

Mayonnaise is prepared by the above technologies in the following ratio, wt.%:

vegetable oil

refined, deodorized 42,6

sodium bicarbonate 0,045

sugar 2,4

Sol food 1,0

the soy food 40,0

mustard powder 0,7

acetic acid 80% 0,70

milk shoved Else

The resulting mayonnaise with high organoleptic properties without soy smell, gentle, smooth texture, high nutritional and biological value, i.e. the achieved technical result.

When using the number of components is less than the lower limit obtained mayonnaise with fresh taste, that is not achieved technical result.

Example 3.

Mayonnaise is prepared according to the above technologies in the following ratio, wt.%:

vegetable oil

refined, deodorized 46,6

sodium bicarbonate 0,055

sugar 2,6

salt 1,2

the soy food 40,2

mustard powder with 0.9

acetic acid 80% 0,85

the milk powder 2,9

the stabilizer 0,3

dietary Supplement

- Iodcasein 0,0011

water the Rest

The resulting mayonnaise with high organoleptic properties without soy smell, gentle, smooth texture, high nutritional and biological value, i.e. the achieved technical result.

Preparation of mayonnaise when the ratio of the components above the upper limit leads to the production of mayonnaise with th mayonnaise “Health” with high organoleptic properties, without soy smell, gentle, soft consistency, containing easily digestible vegetable protein, rich in amino acids, vitamins D, b, E, soy basis food and iodine, which increases its nutritional and biological value, so it will find wide industrial application.

1. Mayonnaise, including vegetable oil, sugar, salt, mustard, food acid, oestergade component, water, characterized in that it additionally contains milk powder, sodium bicarbonate, stabilizer, biologically active additives - Iodcasein, food acid acetic acid 80%, vegetable oil as vegetable oil refined, deodorized, oestergade component in a base of soy food, obtained by grinding soybeans in hot water, separating the soluble fraction by centrifugation, heating the soluble fractions up to 120-140 C with a dwell time at this temperature is not more than 80, subsequent deodorization in vacuum with a sudden cooling to a temperature of 65-75S, in the following ratio, wt.%:

Vegetable oil refined, deodorized 42,6 - 46,6

Sodium bicarbonate 0,045 - 0,055

Sugar 2,4 - 2,6

Soot 80% 0,70 - 0,85

The milk powder of 2,6 - 2,9

The stabilizer of 0.2 - 0.3

Biologically active additive - Iodcasein 0,0009 - 0,0011

Water the Rest

2. Mayonnaise on p. 1, characterized in that it further comprises an extract of tea mixtures substances or flavorings (pepper, paprika, dill, and so on).

 

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3 tbl, 3 ex

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