Dietary mayonnaise |
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IPC classes for russian patent Dietary mayonnaise (RU 2251347):
Method for preparing tomato sauce / 2250698
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.
Method for preparing tomato sauce / 2250697
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.
Method for obtaining tomato sauce / 2250696
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.
Method for manufacturing sauce / 2250695
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.
Method for obtaining red sauce / 2250694
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.
Method for obtaining sauce / 2250693
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.
Method for preparing sauce / 2250692
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.
Method for preparing of red sauce / 2246869
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.
Method for producing of red sauce / 2246868
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.
 The emulsion of the type water-in-oil for coating a frozen confectionery products, its manufacturing method, the frozen confection (options) and how to obtain it (options) / 2242137
The invention relates to oil industry
Method for producing of red sauce / 2246868
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.
Method for preparing of red sauce / 2246869
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.
Method for preparing sauce / 2250692
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.
Method for obtaining sauce / 2250693
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.
Method for obtaining red sauce / 2250694
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.
Method for manufacturing sauce / 2250695
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.
Method for obtaining tomato sauce / 2250696
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.
Method for preparing tomato sauce / 2250697
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.
Method for preparing tomato sauce / 2250698
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.
Dietary mayonnaise / 2251347
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.
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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
The invention relates to the oil industry and can be used to obtain mayonnaise. Known low-calorie mayonnaise, containing vegetable oil refined deodorized, skimmed milk powder, vegetable phospholipids, sugar, table salt, mustard powder, sodium alginate, xanthan food gum, acetic acid (80%), citric acid, sodium bicarbonate and water (patent RU №2142722, publ. 20.12.1999. Bull. No. 35). The disadvantage of this mayonnaise are low viscosity, low stability and resistance to oxidation mayonnaise emulsion during storage, as in food vegetable phospholipids, along with the actual phospholipids, and contains unrefined vegetable oil (40%), which is the source of undesirable oxidative damage and microbiological processes in the mayonnaise during storage. The objective of the invention is the creation diet mayonnaise with high consumer properties, as well as increased shelf. The task is solved in that diet mayonnaise containing refined and deodorized vegetable oil, skimmed milk powder, sodium alginate, vegetable phospholipids, mustard powder, sodium bicarbonate, sugar, salt powa is n, acetic acid 80%and water, as a food plant phospholipids contains fat phospholipid product obtained by four-fold extraction with ethyl alcohol pre-fatless phospholipids at the ratio of fat - free phospholipid-ethanol(1:3)-(1:5) with the formation of an alcohol solution of phosphatidylcholine and insoluble in alcohol precipitate, separating the alcohol solution of phosphatidylcholine from the precipitate and subsequent removal of ethyl alcohol of an alcoholic solution of phosphatidylcholine under vacuum with getting fat phospholipid product, in the following ratio, wt.%: vegetable oil refined deodorized 27,0-29,0 skimmed milk powder 4,50-5,50 sodium alginate 0,80-1,20 mustard powder 0,03-0,07 sodium bicarbonate 0,04-0,06 sugar 0,8-1,00 salt 1,00-1,10 acetic acid 80%0,65-0,75 fat phospholipid product 0,05-0,15 water the rest Mayonnaise, corresponding to the present set and the mass proportion of the components, exhibits new properties, high consumer properties, namely, high resistance to microbiological and oxidative damage, optimum viscosity and has, in addition, dietary properties. These new is waista are explained as follows. We established experimentally that fat phospholipid product is a highly effective emulsifier, which ensures direct emulsions of the type oil-in-water”. The combination of fat and phospholipid product and sodium alginate allows to achieve obtain of mayonnaise optimum viscosity, as well as the organoleptic and physico-chemical characteristics close to the characteristics of traditional mayonnaise “Provencal”. While the claimed mayonnaise exhibits high resistance to microbiological spoilage, due to the lack of contamination of components used. Declare mayonnaise is also less susceptible to oxidative deterioration during storage, which, as demonstrated by our study, due to the formation of strong adsorption layers, shielding fatty phase oxygen from the air, as well as the data of experimental studies showed that fat phospholipid product in combination with anganawadi acids that are part of sodium alginate, exhibits high antioxidant effect, which is caused by a higher degree of inactivation of metal ions contained in the recipe ingredients. Given that fat phospholipid product possesses hypolipidemic, hypocholesterolemic, anti-Christ. csidentity and radioprotective properties, and sodium alginate is a source of biologically active iodine, an effective sorbent of heavy metals and radionuclides, their combined effect leads to high physiological value of the proposed mayonnaise and the manifestation of them preventive properties. Declare diet mayonnaise is illustrated by examples. Example 1. Diet mayonnaise contains, wt%: sunflower oil refined deodorized - 29,0, skimmed milk - 4,5, sugar - 0,80, salt cookbook - 1,0, mustard powder - 0,03, sodium alginate - 0,80, acetic acid 80% - 0,65, sodium bicarbonate - 0,04, fat phospholipid product obtained by four-fold extraction with ethyl alcohol pre-fatless phospholipids at the ratio of fat-free phospholipids: ethyl alcohol (1:3) with the formation of an alcohol solution of phosphatidylcholine and insoluble in alcohol precipitate, separating the alcohol solution of phosphatidylcholine from the precipitate and subsequent removal of ethyl alcohol of an alcoholic solution of phosphatidylcholine under vacuum at a temperature of 65°, - 0,05, water - 63,13. In parallel, made famous mayonnaise. Indicators received diet mayonnaise in comparison with known diet mayonnaise are shown in table 1. Example 2. Diet mayonnaise contains, wt%: oil flora is passed refined and deodorized - 28,0, skimmed milk powder to 5.0, sugar - 0,80, salt cookbook - 1,0, mustard powder - 0,035, sodium alginate - 1,0, acetic acid 80%to 0.70, sodium bicarbonate is 0.05, fat phospholipid product obtained by four-fold extraction with ethyl alcohol pre-fatless phospholipids at the ratio of fat-free phospholipids: ethyl alcohol (1:4) with the formation of an alcohol solution of phosphatidylcholine and insoluble in alcohol precipitate, separating the alcohol solution of phosphatidylcholine from the precipitate and subsequent removal of ethyl alcohol of an alcoholic solution of phosphatidylcholine under vacuum at a temperature of 65°S, 0,10, water - 63,315. In parallel, made famous mayonnaise. Indicators received diet mayonnaise in comparison with known diet mayonnaise are shown in table 2. Example 3. Diet mayonnaise contains. wt.%: vegetable oil refined deodorized - 27,0, skimmed milk - 5,5, sugar - 1,0, salt cookbook - 1,1, mustard pornsak - 0,035, sodium alginate - 1,2, acetic acid 80% - 0.75, sodium bicarbonate - 0,06, fat phospholipid product obtained by four-fold extraction with ethyl alcohol pre-fatless phospholipids at the ratio of fat-free phospholipids: ethyl alcohol (1:5) with the formation of the spirit what about the solution of phosphatidylcholine and insoluble in alcohol precipitate, Department of alcohol solution of phosphatidylcholine from the precipitate and subsequent removal of ethyl alcohol of an alcoholic solution of phosphatidylcholine under vacuum at a temperature of 65°C is 0.15, water - 63,205. In parallel, made famous mayonnaise. Indicators received diet mayonnaise in comparison with known diet mayonnaise are shown in table 3. As can be seen from the data presented in tables 1 to 3, the main physical-chemical indicators of consumer properties of the inventive diet mayonnaise, are higher than those known mayonnaise. Declare mayonnaise is characterized by increased stability, improved rheological characteristics, and a high nutritional value due to the presence of fat and phospholipid product, consisting of 99.5% actually phospholipids, including up to 76% phosphatidylcholine is the most physiologically valuable group. In addition, retention, diet mayonnaise claimed composition increase compared with the mayonnaise known composition for 25 days, while in the claimed mayonnaise stored for 60 days, peroxide value below the 51/2mmol/kg, which corresponds to international requirements for fat-containing foods.
Diet mayonnaise containing refined and deodorized vegetable oil, skimmed milk powder, sodium alginate, vegetable phospholipids, mustard powder, sodium bicarbonate, sugar, table salt, acetic acid 80%, and water, characterized in that as a food plant phospholipids contains fat phospholipid product obtained by four-fold extraction with ethyl alcohol pre-fatless phospholipids is ri, the ratio of fat-free phospholipids : ethyl alcohol = (1:3)÷ (1:5) with the formation of an alcohol solution of phosphatidylcholine and insoluble in alcohol precipitate, separating the alcohol solution of phosphatidylcholine from the precipitate and subsequent removal of ethyl alcohol of an alcoholic solution of phosphatidylcholine under vacuum with getting fat phospholipid product, in the following ratio, wt.%: vegetable oil refined deodorized 27,0-29,0 skimmed milk powder 4,50-5,50 sodium alginate 0,80-1,20 mustard powder 0,03-0,07 sodium bicarbonate 0,04-0,06 sugar 0,8-1,00 salt 1,00-1,10 acetic acid 80%0,65-0,75 fat phospholipid product 0,05-0,15 water the rest.
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