Mayonnaise production method

FIELD: food industry.

SUBSTANCE: method envisages mixing of the recipe components: sunflower or soya or rape or maize or olive oil or a mixture of such oils with wheat germ oil, egg product represented by dry powder of chicken or quail eggs or liquid chicken or quail eggs or dry powder of fermented chicken or quail yolk, 70%- acetic acid, balsamic vinegar, salt, sugar, food additives and water. One preliminarily mixes water, salt, sugar, food additives till homogeneous solution formation and heats the mixture up to 86°C, maintains it during 10 minutes and cools it to 60°C. Then one adds the egg product. In case of dry egg product usage such product is preliminarily stirred with oil in an amount of 2-5% of the total fraction of oil. The produced solution is maintained at a temperature of 63°C during 3 minutes. Then the remaining oil is slowly supplied into the produced solution with simultaneous stirring of the mixture. After stirring of the whole oil in the product, acetic acid and balsamic vinegar are supplied. Acetic acid and balsamic vinegar are preliminarily diluted in the recipe water quantity at a ratio of 1:8. Then the product is stirred and homogenated with further cooling and packing.

EFFECT: invention allows to preserve beneficial substances of the product ingredients and prolong the ready product storage life.

The invention relates to oil-fat and food industry and relates to a new formulation of mayonnaise.

Mayonnaise are fine creamy emulsion of the type oil-in-water"made from refined, deodorized vegetable oils with added emulsifiers, thickeners, flavorings and spices. They are high-calorie food, but using in the recipe of egg products involves low retention period.

Wheat germ contain significant quantities of nutrients and biologically active substances. The wheat germ oil is an immunomodulator that can increase the body's resistance to the action of negative external factors. The wheat germ oil has a high nutritional and biological value and is truly unique in its biochemical composition and therapeutic properties of the natural plant product. In the oil of wheat germ contains essential, not synthesized by the human body amino acids (tryptophan, methionine, leucine, valine, isoleucine, and others), polyunsaturated fatty acids (omega-6, omega-3 and omega-9 acids), fat and water - soluble vitamins (E, A, D, B1, B2, B3, B5, B6, B9), which has anti-inflammatory property of the substance allantoin, which has high antioxidant the activity of squalene (2-3%), antioxidant octacosanol, and about 20 different macro - and micronutrients (such as potassium, calcium, phosphorus, manganese, iron, zinc, selenium, copper, sulfur, iodine, and others).

However, when using oil of wheat germ in this product as mayonnaise, due to its manufacturing technology, the most useful substances oil wheat germ is destroyed.

Balsamic vinegar is made from grape must. The pressed juice of fresh grapes (usually white varieties) uvarivaetsja until thick, until it turns into a thick, dark syrup. The name "balsamic" came about because originally it was used mainly for medical purposes, and only later the adjective "balsamic" was used as a culinary term. Thanks to its strong antimicrobial and anti-inflammatory activity it was used as medicine. Later opened and its culinary qualities - the ability to make food taste.

As a result of the research was obtained an unexpected result from the use of balsamic vinegar in the composition of the mayonnaise: in his introduction to the recipe mayonnaise increases the safety of the nutrients contained in all of its constituent ingredients, such as vegetable oil, and wheat germ oil, and egg products, which are, in particular, are essential amino acids like tyrosine, threonine, lysine, glycine and histidine.

It was also noted that the shelf life of the finished mayonnaise has increased significantly.

Known oil composition for oil-containing food products which can be used to obtain mayonnaise containing wheat germ oil, RF 2011112924, date of publication of application: 10.10.2012. The disadvantages are the low biological value of the mayonnaise and the deterioration of its quality due to the significant destruction of vitamins, minerals and amino acids.

The technical result of the invention is to provide a method of producing mayonnaise, which allows to obtain a product of higher quality with preserved natural properties, with improved microbiological indicators, food, biological value and increase durability of the product during storage.

This technical result is achieved in that in the method of producing mayonnaise provides for the mixing of prescription ingredients: sunflower oil, or soy, or canola, or corn, or olive oil, or blends of these oils, wheat germ oil, egg product dry powder chicken or quail eggs, or liquid chicken or quail eggs, or a dry powder of fermented chicken is a main or quail yolk, 70% acetic acid, balsamic vinegar, salt, sugar, food additives and water, and in which the pre-mix the water and components such as salt, sugar, food additives to form a homogeneous solution, and heated to 86°C, incubated for 10 minutes and cooled to 60°C, then add egg product, if using dried egg product, pre-mixed with part of the oil - 2-5% of the total share of oil, the resulting solution is maintained at a temperature of 63°C for 3 min and then it slowly serves the remainder of the oil while stirring the mixture, and after all the butter is mixed in the product, serves acetic acid and balsamic vinegar, prediluted prescription water in the ratio of 1:8, after which the product is stirred and carried out its homogenization with further cooling and packaging, in the following ratio, wt.%:

Temperature regimes mentioned above, have been identified in numerous tests, the result of which depended the safety of nutrients in ready is the product.

An example of manufacturing.

The water and the dry ingredients: salt, sugar, food additives (food additives can be used in vegetable gum, spices, traditional in the art) is stirred until a homogeneous solution and heated to 86°C, incubated for 10 minutes and cooled to 60°C in a vessel with a thermal shirt and internal mixer or by adding in advance left of prescription water.

Next, add egg product, if it is dry, pre-mixed with a small part of the oil - approximately 2-5% of the total oil. The resulting solution maintained at a temperature of 63°C for 3 minutes and then everything is served in the capacity of the vacuum installation and internal mixer.

In the container of solution slowly serves the rest of the oil, while stirring the mixture using a mixer and using a circulation pump.

Once all the butter is mixed in the product, serves the rest of the ingredients - acetic acid and balsamic vinegar diluted in prescription water in the ratio of 1:8, after which the product is thoroughly mixed and spend homogenization using a homogenizer - colloid mill or rotor-stator or piston homogenizer,

Then the product is cooled by means of a shirt or the circulation is of labmedica and served in a storage tank, then served on packing.

Mayonnaise has the following organoleptic characteristics:

appearance, texture is homogeneous, creamy product that allowed a single bubbles;

the taste, the smell - taste slightly spicy, sour, with an exquisite shade of grape juice;

color - from white to yellowish-cream, homogeneous throughout the mass.

The method of producing mayonnaise, involving the mixing of prescription ingredients: sunflower oil, or soy, or canola, or corn, or olive oil, or blends of these oils, wheat germ oil, egg product dry powder chicken or quail eggs, or liquid chicken or quail eggs, or a dry powder of fermented chicken or quail yolk, 70% acetic acid, balsamic vinegar, salt, sugar, food additives and water, in which the pre-mix the water and components such as salt, sugar, food additives to form a homogeneous solution, and heated up to 86°C, incubated for 10 minutes and cooled to 60°C, then add egg product, if using dried egg product of its pre-mixed with part of the oil - 2-5% of the total share of oil, the resulting solution is maintained at a temperature of 63°C for 3 minutes and then it slowly on the up the rest of the oil with simultaneous stirring of the mixture, and after all the butter is mixed in the product, serves acetic acid and balsamic vinegar, prediluted prescription water in the ratio of 1:8, after which the product is stirred and carried out its homogenization with further cooling and packaging in the following ratio, wt.%: