Mayonnaise

 

(57) Abstract:

The invention relates to the field of food industry, in particular to the field of products in the form of a concentrated emulsion of the type oil-in-water, in particular sauces based on vegetable oil. Mayonnaise contains: vegetable oil refined deodorized, egg powder, skim milk, sugar, mustard powder, table salt, sodium bicarbonate, acetic acid 80%, lactic acid 80%, mixture of potassium sorbate with sodium benzoate in a ratio of 1:1, tomato paste 30%, red pepper bitter, curry, coriander powder, mix the sodium alginate with cantalojas gum in a ratio of 1:1 and water. The combination of components in a certain ratio allows to obtain more stable mayonnaise with high resistance to various kinds of damage during storage. table 2.

--The invention relates to the field of food industry, in particular to the field of products in the form of a concentrated emulsion of the type oil-in-water, in particular sauces based on vegetable oil.

Famous mayonnaise "Provencal", comprising (in wt.%) vegetable oil refined deodorized and 65.4, egg powder - 5,0, skimmed milk - 1,3, Saha - rest (SU 1741740, 23 L 1/24, 1992).

Also known mayonnaise "Spark" that includes refined and deodorized vegetable oil - 60,30, egg powder - 4,70, skimmed milk is 1.70, sugar - 1,40, mustard powder 0,70, salt - 1,20, sodium bicarbonate is 0.05, acetic acid 80% to 0.70, sorbic acid and 0.06, 30% tomato paste - 5,00, red hot peppers - 0,40-0,70, mashed sweet red pepper - 2.00 and water - the rest (Recipes for mayonnaise, St. Petersburg, 1993, S. 9).

The disadvantages of mayonnaise are insufficient acidity and stability, a low degree of suppression of yeast and mold and stratilaty taste.

Task patentable invention is to increase the acidity of mayonnaise to pH 3.0-4.7 and its stability, strengthening the degree of suppression of fungi and yeasts with improved taste.

This task is achieved by the fact that mayonnaise, including refined and deodorized vegetable oil, egg powder, skimmed milk powder, sugar, mustard powder, salt, sodium bicarbonate, 80% acetic acid, 30% tomato paste, red hot pepper and water, further comprises 80% lactic acid, preservative, as the use of a mixture of sodium alginate with xanthan gum in a ratio of 1:1, curry and coriander, in the following ratio, wt.%:

vegetable oil

refined and deodorized 60,40-of 66.00

egg powder 3,50-4,60

skim milk 1,80-2,00

sugar 1,50-1,60

mustard powder 0,75-1,00

salt of 1,10-1,30

sodium bicarbonate 0,03-0,07

acetic acid 80% 0,60-0,64

lactic acid 80% 0,15-0,20

a mixture of potassium sorbate

with bensonton sodium

in a 1:1 ratio 0,01-0,10

tomato paste 30% 3,30-4,50

red pepper bitter 0,10-0,40

curry 0,05-0,15

coriander powder 0,01-0,07

a mixture of sodium alginate

with xanthan gum

in a 1:1 ratio 0,01-0,05

water the rest

Patented mayonnaise is prepared as follows.

In a mixer, pour the water, heat it to 40C. and under stirring contribute in accordance with the patented ratios (see table. 1) skimmed milk powder, sugar, table salt, add egg and mustard powder and the resulting mixture was pasteurized at 65C for 20 minutes After cooling mayonnaise paste to a temperature of 30C under stirring served vegetable rainy bitter, curry, coriander powder, preservative and stabilizer. The emulsion is stirred for at least 5 minutes, homogenized under a pressure of, for example, 1.0 to 3.0 ATM., and packaged. Thus, get the mayonnaise with improved organoleptic properties, more stable and less acidic taste (see tab. 2).

Cooked mayonnaise has a pH from 3.0 to 4.7, more stable and with high resistance to various kinds of damage during storage, i.e., less acidic taste is good Microbiology.

Mayonnaise, including refined and deodorized vegetable oil, egg powder, skimmed milk powder, sugar, mustard powder, salt, sodium bicarbonate, 80% acetic acid, 30% tomato paste, preservative, red hot pepper and water, characterized in that it additionally contains 80% lactic acid, curry, coriander, stabilizer, which is used as a mixture of sodium alginate with xanthan gum in a ratio of 1:1, and as preservative use a mixture of potassium sorbate with sodium benzoate in a ratio of 1:1, in the following ratio, wt.%:

Vegetable oil refined

deodorized 60,40-of 66.00

Salt of 1,10-1,30

Sodium bicarbonate 0,03-0,07

Acetic acid 80% 0,60-0,64

Lactic acid 80% 0,15-0,20

A mixture of potassium sorbate

the sodium benzoate in a ratio of 1:1 0,01-0,10

Tomato paste 30% 3,30-4,50

Red pepper bitter 0,10-0,40

Curry 0,05-0,15

Coriander powder 0,01-0,07

A mixture of sodium alginate with

xanthan gum in a ratio of 1:1 0,01-0,05

Water The Rest

 

Same patents:

Mayonnaise "health" // 2236153
The invention relates to the food industry and can be used in the production of mayonnaise
The invention relates to oil industry

The invention relates to food and oil industry
The invention relates to the food industry
The invention relates to food, namely the oil industry

Sauce mayonnaise // 2223669
The invention relates to the food industry
The invention relates to the food industry
The invention relates to oil industry

The invention relates to oil industry

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

Up!