Mayonnaise and protein sauce preparation method

FIELD: food industry.

SUBSTANCE: method includes mixing of vegetable emulsifier based on London pride roots extract with dry substances content not more than 10 wt % and laminal with dry substances content 6-8 wt %, salt, sugar, edible acid, spicy decoction, vegetable oil and filler. Ratio of laminal to London pride roots extract makes 4:1. The filler is used in form of protein scallop pallium hydrolysate, obtained by fermentative hydrolysate of milled scallop pallium by Dekozim-NP ferment in quantity at least 1 wt % of ferment for pallium mass. Hydromodule of source solution makes 1:(1.5-2.5) at temperature 47°C-55°C with following inactivation of ferment at 80-90°C. Obtained mixture is homogenised. Components are used in mentioned quantity. Mayonnaise-and-protein sauce has increased biological and food value, high oraganoleptic properties and storage endurance.

EFFECT: invention can be used as mass consumption product or as gerodontolic product.

5 dwg, 1 tbl, 2 ex

 

The invention relates to food industry, relates to methods of preparation of emulsion sauces and can be used in the production of functional products, which are focused in particular biologically valuable products used in gerodietetic nutrition.

Currently physiologically functional foods is widespread. They are products of mass consumption, that is, have the appearance of traditional food and are designed to supply part of the common diet of the major groups of the population, but contain functional ingredients that provide biologically meaningful positive impact on the healthy organism in the course of what is happening in them of metabolic processes. The consumption of such products is not a therapeutic technique in the treatment of diseases, which is typical for medical nutrition products, but helps to prevent certain diseases and the aging process. In this regard, the development of various products for gerodietetic power is the most important social task, as its solution allows not only to prolong human life, but also to increase its active and creative period, to maintain health, vigor, ability to work to a ripe old age.

Functional ingredients of such products can serve, for example, protein hydrolysates. In traditional European cuisine protein hydrolysates used for preparation of Zobov, spices, broths, high-calorie additives. National Oriental recipes are hydrolyzed soy protein, partially hydrolyzed fish products. The peculiarity of all these dishes with the use of protein hydrolysates is their high nutrient efficiency. The most widespread protein hydrolysates obtained in the preparation of food rations athletes, the elderly. It is known that for many of the elderly characterized by decreased body weight, associated primarily with the reduction of protein intake for a variety of reasons, including social factors. In this regard, the consumption of liquid diets enriched in water-soluble protein hydrolysates, is the most simple solution is adequate to ensure people complete protein nutrition.

The decrease in the concentration of enzymes in the body of the elderly is not possible to fully digest dietary protein products. Part of them is absorbed and part of it goes, putting additional load of the digestive and excretory organs, so the protein entering the body, must be subjected to additional processing. One of the promising methods is strukli protein is enzymatic hydrolysis, as a result of which there is a break peptide bonds of a protein molecule to easily digested peptide fragments and amino acids. The period of absorption and assimilation of such structurally modified protein with a high degree of specificity is significantly less compared with inactive.

Protein enzymatic hydrolysates due to their water solubility it is easy to include in the formulation of various products, including products gerodietetic purpose, for example, in food emulsions, presents mayonnaise emulsions and emulsion sauces.

The production of enriched easily digestible protein emulsion sauces is very promising, because the resulting products can be used not only for mass consumption, but also as a physiologically functional used in gerodietetic nutrition.

A method of obtaining food emulsion by mixing the components, the heating and subsequent homogenization of the mass (p. the Russian Federation No. 2163770). As the components of the emulsion used vegetable oil, emulsifier in the form of soy protein isolate, thickener in the form of ground seaweed, food acid and 1-3% of flavours, the mixture of emulsifier and thickener role and amendment. The emulsion contains up to 30% of rastitelnogo oil, 4.5% of emulsifier and to 12.5% of thickener.

The disadvantage of this emulsion is that its reception is possible only in companies with their own production of soy basics, because its shelf life is not more than 36 hours. In addition, technological features soy basics do not guarantee the reproducibility of its emulsifying properties, which in turn cannot provide the emulsion with a stable physico-chemical characteristics. This emulsion does not have sufficient storage stability because it does not contain a stabilizing component that prevents the oxidation of the fatty phase, and the emulsifier is not a high emulsifying properties.

Known methods for producing diet mayonnaise (emulsion sauces), providing for the mixing emulsifiers flavored with getting the suspension, add vegetable oil, various fillers and subsequent homogenization. However, the use as an emulsifier dried egg powder (A.S. USSR №1722395) makes the method time-consuming due to the complexity of the preparation of the emulsion and the composition of mayonnaise using mashed potatoes as emulsifier (A.S. USSR №971227) does not allow to obtain a product having a sufficiently high anti-bacterial properties, which reduces the period of its items is in. In addition, does not provide the necessary biological and nutritional value of the product.

Closest to the claimed is a method of producing mayonnaise, including the mixing of components used for vegetable emulsifier based on the root mylnjanki, vegetable oils, fillers, flavorings, spices and subsequent homogenization of the mixture. As vegetable emulsifier and at the same time of foaming agent and stabilizer used root extract mylnjanki drug with a solids content of not more than 10 wt.% in the amount of 4.3-6.2 g of extract per 100 g of mayonnaise. Spices injected, usually in dry form and depending on the composition of the sauce make the standard flavors - salt, mustard, sugar, acetic acid (p. the Russian Federation No. 2035878).

However, the known method does not provide a product that has a sufficiently high anti-bacterial properties, as well as high biological and nutritional value, which limits the scope of its application.

The problem solved by the invention consists in expanding the range and scope of mayonnaise sauces, have high resistance, antibacterial properties of the obtained emulsion product and along with high organoleptic properties with high biological and nutritional value due to about what Ogadenia composition sauce full animal protein, containing free essential amino acids, mineral and organic components in optimally balanced quantities.

This object is achieved by a method of preparation of mayonnaise-protein sauce that includes mixing vegetable emulsifier on the basis of root extract mylnjanki drug with a solids content of not more than 10 wt.%, vegetable oil, filler, spices, flavoring additives, salt, sugar, food acids and subsequent homogenization, with the sauce further added laminal with a solids content of 6-8 wt.% in the ratio of 4:1 root extract mylnjanki medicinal, spices impose a spicy broth, and the filler used protein hydrolysate from the mantle scallop, obtained by enzymatic hydrolysis of an aqueous solution of crushed mantle scallop enzyme Delsim-NP in the amount of not less than 1 wt.% enzyme on the mass of the mantle at a water ratio of the starting solution 1:(1.5 to 2.5) and the temperature 47-55°C followed by inactivation of the enzyme at a temperature of 80-90°C in the following ratio, wt.%:

Protein hydrolysate from the mantle scallop - 30-36

Spicy broth - 12,1-13,0

Root extract mylnjanki - 2-3

Luminal - 10-14

Vegetable oil - 30-34

Salt - 1,5-2,0

Sugar - 4,5-5,5

Acid food - 0,4-0,8

the procedure is as follows.

Vegetable emulsifier with a solids content of not more than 10 wt.% add luminal mass ratio of 1:4, mix until a homogeneous mass is poured vegetable oil with stirring until homogeneous, stable fat emulsion. Then in beaten a lot of the fat emulsion is gradually introduced a spicy broth, flavoring and filler in the form of a protein hydrolysate from the mantle scallop, obtained by enzymatic hydrolysis of an aqueous solution of crushed mantle scallop enzyme Delsim-NP in the amount of not less than 1 wt.% enzyme on the mass of the mantle at a water ratio of the starting solution 1:(1.5 to 2.5) and the temperature 47-55°C. the Mixture is homogenized until a homogeneous sauces mass.

To evaluate the organoleptic properties of sauce was used quantitative descriptive analysis (QDA), involving nine specially trained tasters experts. The result QDA analysis is a profile that characterizes the product by the main characters, with a quantitative assessment of each characteristic. Figure 1 presents the profile of the smell of mayonnaise-protein sauce, figure 2 - profile taste mayonnaise-protein sauce, figure 3 - profile of the consistency of mayonnaise-protein sauce and figure 4 - profile color mayonnaise-protein sauce.

As seen from the figure 1-4, obtained mayonnaise-proteins is th the sauce has a smooth creamy consistency with the availability of single air bubbles and particles laminas and has a fairly pronounced pleasant predomiantly taste with a faint taste of acetic acid. The colour of the sauce is homogeneous, beige.

The energy value of the sauce is 390,8 kcal. Data of physico-chemical studies show that the mass fraction of protein, fat, carbohydrates in the resulting sauce is respectively 11,6, 36,8, to 3.3%. Therefore, the obtained mayonnaise-protein sauce with a high protein content of around 19% of the recommended daily protein intake for the elderly, has a low fat 36.8%of that can be attributed to his low-calorie products, corresponding to the concept of a healthy diet, is important when designing products gerodietetic destination.

New and essential in the invention to achieve the claimed technical result is, first, the use as a filler of a new protein hydrolysate from the mantle scallop obtained by the applicant by enzymatic hydrolysis of an aqueous solution of crushed mantle scallop enzyme Delsim-NP in the amount of not less than 1 wt.% enzyme on the mass of the mantle at a water ratio of the starting solution 1:(1.5 to 2.5) and the temperature 47-55°C, and, secondly, the introduction of the sauce laminas.

Introduced in mayonnaise-protein sauce new product - a protein hydrolysate from the mantle scallop contains a large amount of free amino acids, has high biologist who worked and nutritional value. The amino acid composition used protein hydrolysate showed that the total content of free amino acids (SAK) it is 75 g/100 g protein, 27 g/100 g protein belong to the indispensable. The predominant essential SAK are leucine, methionine plus cystine (amino acid near 100%) and tryptophan (near 140%). Limiting amino acid is threonine (near 52%) (figure 5).

Thus, using the method as filler protein hydrolysate from the mantle scallop enriches the resulting product is easily digestible protein, which is important for products gerodietetic destination.

Protein hydrolysate from the mantle of scallops for the first time is obtained using the enzyme preparation Delsim-NP, which is an industrial enzyme from neutral bacterial protease, obtained in the process of vital activity of Bacillus subtilis. The quantity and temperature intervals to obtain the hydrolysate was determined experimentally, taking into account the dynamics of the accumulation of free amino acids, the desired degree of hydrolysis and the rate of the enzymatic reaction. The concentration of the initial aqueous solution of the mantle is defined by water ratio mixture of 1:(1.5 to 2.5) (raw water), determined experimentally based on the distribution of amino nitrogen between sediment and nagoshi the offered fluid.

Temperature intervals processes of hydrolysis (47-55°C) and inactivation (80-90°C) of enzyme is defined on the basis of conditions to achieve complete hydrolysis and inactivation while maintaining the quality of the obtained hydrolysate by reducing the degree of denaturation of proteins.

Introduced in mayonnaise-protein sauce luminal is a gel-like food product derived from brown seaweed Laminaria Japonica (TU 9284-102-00472012-97). Laminal contains the sodium salt uliginosa acid, fucoidan seaweed cellulose, minerals (iodine, sodium, potassium, calcium, magnesium), soluble polysaccharides, vitamins a, b, ascorbic acid, iron and other essential trace elements of plant origin, which further increases the biological and nutritional value of the resulting sauce. Being a natural enterosorbent, laminal displays the body of the radionuclides, salts of heavy metals and toxins.

In addition, the introduction of laminas in the ratio of 4:1 root extract mylnjanki allows you to create the necessary dispersion of the emulsion, to ensure its strength and durability, as well as high antibacterial properties, which increases the shelf life of finished products.

Spices is injected into the cooking sauce in spicy broth, which is prepared in the standard way on the water or Rybn the m broth by known recipe (Compendium of technological instructions for the production of canned fish and preserves", approved by the Ministry of fisheries of the USSR 28.12.88). Introduction herbs in decoction provides high organoleptic characteristics sauce.

In General, quantitative intervals such components, spices and flavorings, are based on optimal organoleptic characteristics of the obtained product.

As vegetable oils used sunflower, olive, soybean or mixtures thereof.

As a food acid is used, for example, acetic, citric, malic.

The order of entry in the fat emulsion components such as a filler, a spicy broth and flavoring, can be arbitrary and does not affect the properties of the obtained product.

Declare the quantitative composition of all members of the formulation components is chosen experimentally based on the conditions provide a reasonable balance between the organoleptic, nutritional, biological and physico-mechanical properties of the resulting sauce.

Going beyond the claimed range of the composition of the product leads to a change in its consumer properties.

An important aspect in the development of technology of emulsion products is sanitary and hygienic safety, determining the shelf life of the finished product. Developed mayonnaise-protein sauce used in food without dopolnitelnoye processing, therefore, microbiological indicators are the most important safety parameters that determine the shelf life of the finished product. According to studies, the retention of the sauce up to 25 days at a temperature of 4±2°C. during this time microbiological indicators have not changed, however further storage leads to an increase in the content QMAFAnM and output data indices outside the valid norms SanPiN 2.3.2.1078-01.

The results of microbiological investigations are presented in the table. Thus, the products obtained by the present method, meets the microbiological requirements and safety requirements SanPiN 2.3.2.1078-01.

td align="center" namest="c2" nameend="c3"> not DOP,01
Name of indicatorPermissible levels according to SanPiN 2.3.2.1078-01Sauce mayonnaise-protein
QMAFAnM, CFU/g5,0-1042,5-102
BGK (coliforms)not dopw 0.1 gnot found
Sulphite-reducing clostridianot found
Salmonellanot dopw 25 gnot found
Toxic elements, mg/kg, not more than
Lead10,0not found
Arsenic5,00,005
Cadmium2,00,002
Mercury0,20,002
Radionuclides, Bq/kg, not more than
Cesium-137200not found
Strontium - 90100not found

Ready mayonnaise-protein sauce with a fairly pronounced pleasant spicy mayonnaise taste, can be used as an independent clause is oduct, as a seasoning for cold meat, fish dishes and snacks, as well as a component when cooking.

Example 1 preparation of mayonnaise-protein sauce.

All ingredients of the sauce are an input control and undergo appropriate training before using in production. Spices are carefully inspected to prevent impurities, weighed according to the recipe.

30 g of root extract mylnjanki with a solids content of 7 wt.% mixed with 120 g of laminas with a solids content of 7 wt.%. The mixture of emulsifier with luminale beat at the speed of blade rotation sbivalkoy machine 3000 rpm until uniform mixing of component parts for 1 min. Then at constant rotation of the blades sbivalkoy machine a thin stream injected 320 g of sunflower oil to obtain a stable finely dispersed fat emulsion.

In beaten a lot of fat emulsion under stirring gradually introduce 126 g of spicy broth, 50 g sugar, 18 g of salt, 6 g of 80% acetic acid and 330 g of protein hydrolysate. The mixture is homogenized.

The spicy broth and protein hydrolysate is prepared beforehand as follows.

To make spicy broth take 2.4 g of black pepper, 2.8 g of allspice, 1.4 g of clove, 0.6 g of cardamom, 0.8 g of nutmeg, 0.4 g MPI is OC, 0.3 g of Bay leaves, crushed, put in cheesecloth and boil on low heat for 10 minutes in 130 g of water. Cool and filter.

For preparation of protein hydrolysate 100 g mantle scallop defroster, washed and crushed, mixed with two volumes of drinking water (water ratio 1 : 2, pH is 7) and add 1 g of enzyme preparation Delsim-NP (1% relative to the weight of the mantle). The mixture is maintained at 47°C for 1 h then spend the inactivation of the enzyme at 90°C for 10 minutes, the precipitate is separated by centrifugation at 6000 rpm for 5 minutes the resulting solution was evaporated on a water bath (temperature of 65-70°C) until the dry matter content of 40%, approximately 34 ml of the resulting hydrolysate is a viscous brown liquid with a pleasant taste and smell scallop without foreign tastes and odors. The content of essential amino acids is 30.5 g/100 g of protein, calculated on the dry matter. The output of the hydrolyzate 34% of the mass of the source mantle.

Get 1000 g sauce light beige, creamy smooth with spicy mayonnaise taste. The energy value of the sauce is 390, 8 kcal. Mass fraction of protein, fat, carbohydrates obtained mayonnaise-protein sauce respectively 11,6, 36,8, to 3.3%. Moisture content of 56.4%, acid is ity in terms of acetic 0,074%.

The sauce is Packed in glass jars or other containers, hermetically sealed. The period of storage at a temperature of 4±2°C is 25 days.

Example 2

The method is carried out analogously to example 1, except that used as vegetable oils, soy, and as a food acid is citric acid. The product yield 1000 Energy value of the sauce is 389,9 kcal. The resulting product contains an 11.6% protein, 36,7% fat, 3.3% of carbohydrates. Mass fraction of moisture is 56.4%of the acidity in terms of citric 0,062%.

Thus, the inventive method allows to obtain a product possessing along with high organoleptic properties of high biological and nutritional value, expanding the range and scope of emulsion sauces due to the introduction of its new protein component, namely the hydrolysate from the scallop mantle enriched in essential amino acids, and laminas that allows you to use mayonnaise-protein sauce not only as a product of mass consumption, but also to recommend for inclusion in the diet of the elderly in the quality of the product gerodietetic destination, thereby satisfying consumer demand.

Method of preparation of mayonnaise-protein sauce that includes mixing rastitel the th emulsifier on the basis of root extract mylnjanki with a solids content of not more than 10 wt.%, vegetable oils, fillers, flavorings in the form of salt, sugar, food acids and spices, and subsequent homogenization, characterized in that the sauce further added laminal with a solids content of 6-8 wt.% in the ratio of 4:1 root extract mylnjanki drug, the filler used protein hydrolysate from the mantle scallop, obtained by enzymatic hydrolysis of an aqueous solution of crushed mantle scallop enzyme Delsim-NP in the amount of not less than 1% of the enzyme on the mass of the mantle at a water ratio of solution 1: (1.5 to 2.5) and the temperature 47-55°C followed by inactivation of the enzyme at a temperature of 80-90°C, while spices impose a spicy broth with the following content, wt.%:

Protein hydrolysate from the mantle scallop30-36
Spicy broththe 12.1-13,0
Root extract mylnjanki2-3
Laminal10-14
Vegetable oil30-34
Salt1,5-2,0
Sugar 4,5-5,5
Acid food0,4-0,8



 

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1 tbl, 5 dwg

FIELD: food products.

SUBSTANCE: method includes mixing of vegetable emulsifier based on London pride roots extract with dry substances content not more than 10 wt % and laminal with dry substances content 6-8 wt % in ratio 1:4, adding of vegetable oil while mixing it till fat emulsion obtaining. After that filer, spicy decoction, flavor additives in form of sugar, mustard and edible acid are added to the emulsion. Homogenisation of obtained mixture in performed. Mustard is added in quantity 4.0-4.6 wt %, filler is used in form of protein scallop pallium hydrolyzate, obtained by fermentative hydrolyzate of milled scallop pallium by Dekozim-NP ferment in quantity at least 1 wt % of ferment for pallium mass. Hydromodule of source solution makes 1:(1.5-2.5) at temperature 47°C-55°C with following inactivation of ferment at 80-90°C.

EFFECT: high stability, antibacterial properties, increased biological, food value and high organoleptical properties.

1 tbl, 5 dwg, 2 ex

FIELD: food products.

SUBSTANCE: oil dressing for vegetable salad consists of the following initial ingredients: 94% of vegetable oil, 3% of modified soybean flour, 2% of gelatine and 1% of carboxymethylcellulose.

EFFECT: improving organoleptical characteristics of vegetable salad.

FIELD: food products.

SUBSTANCE: mayonnaise consists of the following initial ingredients: mixture of refined deodorised vegetable or corn oil and unrefined linen oil enriched with selenium, fat-free soy flour, sugar sand, edible salt, mustard powder, citric acid, boiled waters from boiling gizzard skin and/or cucumaria umbles and tocopherol. Components are used in specified quantity.

EFFECT: mayonnaise has balanced fatty acid content, lowered cholesterol content, high viscosity and extended storage life.

3 ex

FIELD: food products.

SUBSTANCE: production method of protein-carbohydrate product includes preparation of soya and carbohydrate component mixture in the form of tomato paste with 25% content of dry substances and its viscolisation. As soya component protein-carbohydrate mineral paste is used, that is obtained by sprouting soya seed at temperature of 24-26°C and seed layer height 15-20 cm in mineral carbo-hydrate-natrium water environment with filling up to the length of sprouts 4.0-5.0 cm every hour, with following barometric processing, cooling down and keepin till paste-like consistence with 25% dry substance content. Herewith protein-mineral paste is homogenised in the mix with tomato paste in the ratio 1:1. The obtained protein carbo-hydrate product can be used as sauce or paste to various garnished in catering.

EFFECT: natural protein carbo-hydrate product rich with mineral substances with high nutritious value using not technological but biochemical processes, decreases man-power effort and energy consumption of the production.

1 ex

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.

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