Mayonnaise-type sauce with "bud zdorov" flax meal

FIELD: food industry.

SUBSTANCE: mayonnaise-type sauce with flax meal contains vegetable oil or a mixture of vegetable oils, an emulsifier, mustard powder, salt, sugar, food citric or acetic acid, flavour additives, spices and water. The emulsifier is represented by flax meal at the specified components ratio.

EFFECT: invention allows to produce mayonnaise-type sauce with high biological value, with optimum fatty acid content and without egg products, with high emulsion stability and low energy value of the target product.

5 cl, 2 tbl, 3 ex

The invention relates to food industry, in particular the oil industry and catering, namely to receive sauces mayonnaise type.

The process of obtaining emulsion products, such as mayonnaise, sauces, mayonnaise type, includes mixing in a certain ratio and order of vegetable oil, emulsifier, stabilizer, food acids, food additives, water pasteurization and homogenization. Usually as components exhibiting emulsifying and stabilizing properties, use egg powder, as it contains egg lecithin and protein compounds, and mustard powder and milk powder as sources of protein complexes (SU # 1465009 A1, 23L 1/24, 15.03.89; U.S. Pat. Of the Russian Federation No. 2064768, CL 23L 1/24, 1996). Thus compounds of protein nature cause mainly stabilizing and moisture-tie action, and egg lecithin is an emulsifying agent. However, it is known that egg products are a source of cholesterol, which explains the need to reduce their consumption even for healthy people.

A method of obtaining mayonnaise (SU # 1457886 A1, 23L 1/24, 15.02.89), including mixing vegetable oil, emulsifier containing egg and mustard powders and dry obezzhirennoe milk, salt, sugar, soda, acetic acid and water, posterizes the Yu, cooling and homogenization of the mixture, the emulsifier further added fat or water soluble distilled monoglycerides.

The disadvantages of mayonnaise, obtained by a known method, is a significant content of dried egg yolk (due to the use of egg powder), which helps to raise the level of cholesterol in the blood, and the introduction of synthetic components (synthetic surfactants), although there are other similar substances of natural origin.

Famous mayonnaise-based dairy and vegetable extract (RU # 2010135068, CL A23L 1/00, prior. 20.08.2010), comprising vegetable fat, protein emulsifying composition, mustard powder, sugar, acetic acid, based on vegetable fat is proposed composition of vegetable oils: sunflower and rapeseed or sunflower, soybean and rapeseed, or sunflower, soybean and flax, in the following proportions: sunflower and rapeseed 56,8%: 43,2%; sunflower, soybean and rapeseed 50,6%: 25,0%: 24.4 percent; sunflower, soybean, flax 86,0%: 4.0 percent: 10.0 percent, and protein emulsifying composition presents dry skim milk, egg egg yolk and milk-plant extract, which is presented in the form of a mixture of whey and fruit pulp in a ratio of not less than 1:20, in the following ratio of components in the composition, m is jonesa, wt.%:

The disadvantages of this mayonnaise-based dairy plant extract is high in calories, and it includes a significant amount of egg yolk, which helps to raise the level of cholesterol in the blood.

A known type dressing mayonnaise (SU # 1243687 A1, 23L 1/24, 15.07.86, prototype), containing vegetable oil, egg powder, skim milk powder, dry mustard, sugar, salt, soda, acetic acid or citric, flavorings, fillers and water, and in the sauce injected protein concentrate whey in the following ratio, wt.%:

The disadvantage sauce type mayonnaise is the use of milk protein in the form of dry protein concentrate of whey and skim milk, which initially reduces the biological value of the target product, because the protein is denatured state.

These drawbacks are eliminated in the proposed sauce mayonnaise type with linseed flour "Be healthy" by replacing multiple components that are used as emulsifiers, in particular egg powder, skim milk, protein concentrate of whey, one - flax flour.

Task izopet the Deposit is a range of foods for a healthy diet by creating a low-calorie sauce mayonnaise type with linseed flour "Be healthy".

The technical result from the solution of the task is to obtain a sauce of mayonnaise type with linseed flour "Be healthy" high biological value, the lower the energy value of the target product by reducing the content of fatty phase, an optimal fatty acid composition, balanced ratio of polyunsaturated fatty acids, high stability of the emulsion not containing dairy and egg products, starch, chemical preservatives, thickeners, antioxidants, synthetic fragrances and dyes.

The technical result is achieved by the fact that the sauce mayonnaise type with linseed flour "Be healthy", containing vegetable oil or a mixture of vegetable oils, emulsifier, mustard powder, salt, sugar, food acid, citric or acetic acid, flavorings, spices, and water, as emulsifier used flax flour in the following ratio, wt.%:

The mixture of vegetable oils in the number 25,0-30,0% choose from a range in the ratio of: sunflower, olive and flax 70%:20%:10%; sunflower, rapeseed and olive 45%:45%:10%; sunflower, rapeseed and corn 48%:50%:2%; sunflower and linseed 80%:20%; olive and flax 90%:10%. Flavour is administered in an amount of 0.1 to 20.0%, selected from the series: onion, parsley, celery, parsnip, dill, garlic, carrot, ginger, walnuts, nuts hazelnuts. Spices is administered in an amount of 0.1 to 20.0%, selected from a number of: oregano, Basil, mint, turmeric, coriander, cumin, saffron, ginger, cardamom, tarragon, black pepper, red pepper, savory, sage, nutmeg, cinnamon, rosemary, star anise. The proposed sauce mixed with ready-made sauces in the amount of 1-10%, selected from the series: tomato puree, tomato paste, soy sauce, tomato sauce, sauce "kebab", "Tkemali" and their mixtures.

Flax flour is aracterized high content of native protein not less than 22.0 percent), the amino acid composition which contains a complete set of essential amino acids and is similar to the composition of the protein of soy beans, which are considered the most valuable vegetable protein (Teeth, VA, Minevich IE Biological and physico-chemical basis for the use of flax flour for the development of bakery products.// Storage and processing of agricultural products. - 2011. No. 3. - P.10). Flax flour is a good emulsifier, stabilizer, and also has the ability to retain fat and water (Osipova L.L., Minevich IE, Teeth, V.A. Investigation of the functional properties of flax protein products./ Int. nauch.-the practical. proc. Innovative processes - based model of strategic agricultural development in the XXI century. // Sat. scient. works. - Tver: TGSA. - 2011. - 4.2. - P.77).

Linseed meal has a positive effect on the texture of the product is original and nutty flavor, it is easy to combine with prescription components, allows you to develop new formulations of fat emulsion products with no compromise in taste, practically does not change the technological process of preparation of sauces and mayonnaises. Use Flaxseed meal as an emulsifier allows to provide the desired viscosity of the product, good consistency, good stability of the emulsion stability of the product during storage, the efficiency of the process, the preparation of the Pro is aktov any fat.

The combination of vegetable oils allows you to adjust the fatty acid composition of the product, to enrich his polyunsaturated fatty acids and provide recommended by the Ministry of health level of essential fatty acids (Mr 2.3.1.1915.-04. The recommended levels of consumption of food food and biologically active substances). If polyunsaturated fatty acids (ω-6 and ω-3) are not within a certain range (ω-6:ω-3 (5-15):1)they are poorly absorbed by the body, is not complete metabolism of prostagladins affecting the cardiovascular, nervous, immune systems (Zaitseva L.V. Role of different fatty acids in human nutrition and food processing.// The food industry. - 2010. No. 10 - P.60).

Feature selection, we offer vegetable oils due to the following: sunflower oil is the most consumed in Russia and is a source of linoleic acid (ω-6), which amounts to more than half of the sum of all fatty acids, corn, and rapeseed contain significant amounts of both linoleic and monounsaturated oleic acid (ω-9); olive oil is the main source of oleic acid (ω-9); Flaxseed oil is the only vegetable concentrated source of α-linolenic acid (ω-3), which in other Mas which Ah is contained in small quantities.

The content of the proposed mixtures of vegetable oils the main representatives of classes of mono - and polyunsaturated fatty acids and their ratios are presented in table 1. The calculations are carried out on the basis of the averaged data of numerous scientific sources on fatty acid composition of used vegetable oils.

Sauce mayonnaise type with linseed flour "Be healthy" is prepared as follows.

In a mixer with the steam-jacket and stirrer are served according to the recipe water, then flavorings, spices, sugar, salt, mustard powder, flax flour. Not stopping to stir, the mixture is heated to 80-85°C, kept at this temperature for 30 to 35 minutes and then cooled to 30-40°C. After pasteurization and dissolution of all components under stirring enter a squirt of vegetable oil or mixture of oils. After receipt of vegetable oil or mixture of oils and homogeneous enough stable emulsions enter solution to food acids (acetic or citric). After the solution supply food acids continue stirring for 5-7 minutes, then the mixture is homogenized at a pressure of 1.0-3.0 MPa and Packed.

Example 1. The type dressing mayonnaise with flax flour "Be healthy" (main) contains the following components, wt.%

Organoleptic and physico-chemical characteristics of sauce in example 1 are presented in table 2.

Example 2. The type dressing mayonnaise with flax flour "Be healthy" (protein-nut) contains the following components, wt.%

Organoleptic and physico-chemical characteristics of sauce to example 2 are presented in table 2.

Example 3. The type dressing mayonnaise with flax flour "Be healthy" (acute) contains the following components, wt.%

Organoleptic and physico-chemical characteristics of sauce to example 3 are presented in table 2.

The resulting sauce mayonnaise type with linseed flour "Be healthy" has a homogeneous consistency of thick cream, fresh pleasant taste, creamy color.

The content of flax is uki, providing sauces required quality and consistency, was determined experimentally and is in the range of 3-6%. Sauces with linseed meal are characterized by high stability of the emulsion (table 2).

The resulting sauce mayonnaise type with linseed flour "Be healthy" low-fat 26-32% and due to this low calorie. Fatty acid composition of the proposed sauces with linseed flour "Be healthy" is close to that recommended for a healthy diet through the use of blends of vegetable oils with an optimal ratio of polyunsaturated fatty acids, in addition, exclusion from recipe egg products will significantly reduce the content of cholesterol in the target product.

1. Sauce mayonnaise type with linseed meal, containing vegetable oil or a mixture of vegetable oils, emulsifier, mustard powder, salt, sugar, food acid citric or acetic acid, flavorings, spices, and water, characterized in that the emulsifier used flax flour in the following ratio of initial components, wt.%:

2. Sauce mayonnaise type according to claim 1, characterized in that it contains a mixture of vegetable oils in the number 25,0-30,0%, selected from a range in the ratio of: sunflower, olive and flax 70%:20%:10%; sunflower, rapeseed and olive 45%:45%:10%; sunflower, rapeseed and corn 48%:50%:2%; sunflower and linseed 80%:20%; olive and flax 90%:10%.

3. Sauce mayonnaise type according to claim 1, characterized in that it contains flavoring in an amount of 0.1 to 20.0%, selected from the series: onion, parsley, celery, parsnip, dill, garlic, carrot, ginger, walnuts, nuts hazelnuts.

4. Sauce mayonnaise type according to claim 1, characterized in that it contains spices in an amount of 0.1 to 20.0%, selected from a number of: oregano, Basil, mint, turmeric, coriander, cumin, safr is h, ginger, cardamom, tarragon, black pepper, red pepper, savory, sage, nutmeg, cinnamon, rosemary, star anise.

5. Sauce mayonnaise type according to claim 1, characterized in that mixed with ready-made sauces in the amount of 1-10%, selected from the series: tomato puree, tomato paste, soy sauce, tomato sauce, sauce "kebab", "Tkemali" and their mixtures.