Mayonnaise and its production method |
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IPC classes for russian patent Mayonnaise and its production method (RU 2524246):
Mayonnaise production method / 2524239
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.
Mayonnaise-type sauce with "bud zdorov" flax meal / 2524076
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.
Fruit sauce production method / 2524039
Method involves mixing cherry plum puree, apple puree, plum puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
"stolichny salad" preserves production method / 2517533
Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Fresh green peas are frozen. Sturgeon fishes fillet is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for manufacture of preserves "stolichny salad" / 2517532
Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Black grouse meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for manufacture of preserves "stolichny salad" / 2517531
Chicken eggs are boiled, shelled and cut. Potatoes are cut and blanched. Lettuce is cut and frozen. Brined cucumbers, partridge meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for manufacture of preserves "stolichny salad" / 2517530
Chicken eggs are boiled, shelled and cut. Potatoes are cut and blanched. Lettuce is cut and frozen. Additionally, brined cucumbers, hazel grouse meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. Then the produced mixture and mayonnaise are packed, sealed and sterilised.
Method for manufacture of preserves "stolichny salad" / 2517529
Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Turkey meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for manufacture of preserves "stolichny salad" / 2517528
Potatoes and dried plums are cut and blanched. Chicken eggs are boiled, shelled and cut. Lettuce and greens are cut and frozen; chicken meat is cut and fried in melted butter. Brined cucumbers and shrimp meat are cut. Fresh green peas are frozen. Then the listed components are mixed. One performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, mayonnaise, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg to produce a sauce. The produced mixture and the sauce are packed, sealed and sterilised.
"ekzotika" tomato sauce production method / 2515011
Recipe components are prepared. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The product is mixed with tomato puree, mango puree, garlic puree, sugar, salt, red hot chilli pepper, allspice, cloves, nutmeg and cinnamon. One cooks the mixture and adds acetic acid. One performs packing, sealing and sterilisation.
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: food industry. SUBSTANCE: in the process of mayonnaise production one prepares two mixtures. For one mixture leucosin extracted from wheat germs flour and taken in an amount of 11-12 wt % is stirred with dry defatted milk and mustard powder during 15-25 minutes. For preparation of the second mixture one adds citric acid, food soda, salt, sugar sand into 50-70°C water and stirs the mixture during 15-25 minutes. One adds the first mixture to the second one and stirs the produced mixture during 20-40 minutes at a rate of 50-70 rpm at a temperature of 50-70°C; then one heats the produced mixture up to 85-95°C and doses (in drops) sunflower oil heated up to the same temperature, stirs the mass till production of a homogeneous emulsion and cools it to 18-22°C to produce the ready product, in particular, mayonnaise. The mayonnaise is manufactured by the said method and produced from the initial components taken at the following ratio, wt %: sunflower oil - 35-45; leucosin - 11-12; dry defatted milk - 1.5-2; sugar sand - 1.3-1.7; mustard powder - 0.5-1.0; salt - 0.9-1.3; food soda - 0.04-0.06; citric acid - 0.6-0.8; water -balance. EFFECT: improvement of nutritive and biological value of mayonnaise having stable quality characteristics in the process of storage, enhancement of mayonnaise resistance to stratification, emulsion stability preservation and mayonnaise production technology improvement. 2 cl, 3 ex, 4 tbl, 2 dwg
Group of inventions relates to the food industry, in particular for catering and oil industry, and can be used for the industrial production of mayonnaise and public catering enterprises. Closest to the claimed mayonnaise and method thereof are mayonnaise "Provencal", containing, wt.%:
as well as the method of producing mayonnaise, providing as follows. The powder components of mayonnaise (egg powder, mustard powder, skimmed milk, sugar) served in the appropriate bins. To prepare mayonnaise paste in a mixer with a capacity of 1.5 m3served hot water at a temperature of 90-100°C, then mustard powder, after brewing which receives water temperature of 35-40°C, measured skimmed milk powder, sugar and soda. The mixture at 90-95°C strongly stirred by means of two frame mixers, rotating with a frequency of about 70-80/min the Mixture was incubated for 20-25 minutes, cooled to 40-45°C and add pre-cooked at 40-45°C aqueous solution of egg powder. With stirring, a homogeneous paste, which is cooled to 30-40°C and sent to the mixer with a capacity of 2 m3. Here is directed weighted amount of vegetable oil and pre-cooked acetic acid salt solution. Mix the two frame mixers, rotating with a frequency of 60-80 rpm with cooking coarse mayonnaise emulsion, which is dispersed in a homogenizer to obtain a finely dispersed emulsion. Ready-made mayonnaise is Packed, rolled, and etecetera. (Paronyan V.H. Technology of fats and fat substitutes. - M.: Delhi print, 2006, s-463, 467-470). The main emulsifiers in the formulation of mayonnaise "Provencal" are egg powder, skimmed milk powder, and proteins mustard. However, egg powder is rich in cholesterol, and therefore is the source of the microflora that is the Wallpaper shortcoming of the above recipes. The method of obtaining the mayonnaise is too complex and long. The technical objective of the invention is to improve the nutritional and biological value of mayonnaise, increased stabilizing effect and improving the quality of the finished product, simplifying the technology for mayonnaise. The goal of the project according to the first object of the invention is achieved by a method of producing mayonnaise involves the preparation of two compounds, one of which leucosin extracted from flour wheat germ and taken in quantities 11-12 wt.%, mix with dry skim milk and mustard powder for 15-25 min, and for the preparation of the second mixture in water at a temperature of 50-70°C add citric acid, baking soda, salt, granulated sugar and stirred for 15-25 min, then the second mixture to the first mixture and stirred for 20-40 minutes at a speed of 50-70 rpm and a temperature of 50-70°C, after which the resulting mixture was heated to a temperature of 85-95°C and added dropwise dispense heated to the same temperature sunflower oil, mix until a homogeneous emulsion is cooled to a temperature of 18-22°C to obtain the final product is mayonnaise. The goal of the project according to the second object of the invention is achieved by the fact that mayonnaise is obtained as indicated above and are made of the similar components, taken in the following ratio, wt.%:
The technical result of the group of inventions reflected in the improvement of nutritional and biological value of the mayonnaise with stable quality characteristics during storage, increases the resistance of mayonnaise to stratification, remains stable emulsion, simplified procedure of obtaining mayonnaise. Flour wheat germ is rich in proteins, the content of which is 25-37%. One such protein is a soluble protein leucosin extracted from flour wheat germ, which use is in the claimed invention. Leucosin has good emulsifying properties (table 1), contains all the essential amino acids (table 2) and most of the b vitamins and C (table 3). Emulsifying capacity (table 1) shows the maximum amount of oil that can contact lacocina before the formation of stable emulsions. Declare mayonnaise "Protein" is prepared by the following method. The method of producing mayonnaise "Protein" includes the preparation of two compounds, one of which leucosin extracted from flour wheat germ and taken in quantities 11-12 wt.%, mix with dry skim milk and mustard powder at a temperature of 18-22°C for 15-25 minutes For cooking the second mixture in water at a temperature of 50-70°C add citric acid, baking soda, salt, granulated sugar and mix in a separate container within 15-25 minutes and Then the second mixture to the first mixture and stirred for 20-40 minutes at a speed of 50-70 rpm and a temperature of 50-70°C. and then heat the resulting mixture to a temperature of 85-95°C and added dropwise within 12-18 min dispense heated to the same temperature (85-95°C) sunflower oil. Mix until a homogeneous emulsion is cooled to a temperature of 18-22°C to obtain the final product is mayonnaise. Mayonnaise obtained above and made from the original compound is, taken in the following ratio, wt.%:
Leucosin extracted from flour wheat germ, can be obtained as follows. For the extraction of protein lacocina flour wheat germ was placed in a glass container and filled with distilled water, heated to a temperature of 25-40°C, the ratio of flour to water of 1:(7-10). The extraction was performed by mixing flour with water glass rod and subsequent sedimentation during 1-1,5 hours. An aqueous solution lacocina was separated from the flour by filtration through a three-layer gauze filter. Othertransaction lacocina was treated with 3%citric acid and allowed to settle for about 1-1,5 h, that provided a more complete precipitation of the protein. Fallen thus the sediment consisted of a protein leucosin. Next, the supernatant partially decantation, and the remaining liquid with sediment lacocina was passed through the triple gauze filter. The filter residue was dried in a thermostat at 28-32°C, moving it first in Petri dishes, to evaporate the liquid. The group of inventions is illustrated by the following examples. Example 1. The method of producing mayonnaise "Protein" includes the preparation of two compounds, one of which leucosin extracted from flour wheat germ, mix with dry skim milk and mustard powder at a temperature of 20°C for 20 minutes To prepare a second mixture in water at a temperature of 60°C add citric acid, baking soda, salt, granulated sugar and mix in a separate container within 20 minutes Then the second mixture to the first mixture and stirred for 30 min at a speed of 60 rpm and a temperature of 60°C. and then heat the resulting mixture to a temperature 90°C and added dropwise within 15 min dispense heated to the same temperature (90°C) sunflower oil. Mix until a homogeneous emulsion is cooled to a temperature of 20°C to obtain the final product is mayonnaise. Mayonnaise obtained above and manufactured by Garrett, Borg is n of the starting components, taken in the following ratio, wt.%:
Example 2. The method of producing mayonnaise "Protein" includes the preparation of two compounds, one of which leucosin extracted from flour wheat germ, mix with dry skim milk and mustard powder at a temperature of 18°C for 25 minutes To prepare a second mixture in water at a temperature of 50°C add citric acid, baking soda, salt, granulated sugar and mix in a separate container for 25 minutes Then the second mixture to the first mixture and stirred for 40 min at a speed of 70 rpm and a temperature of 70°C. After h is th the resulting mixture was heated to a temperature of 85°C and added dropwise within 18 min dispense heated to the same temperature (85°C) sunflower oil. Mix until a homogeneous emulsion is cooled to a temperature of 18°C to obtain the final product is mayonnaise. Mayonnaise obtained above and made of original components, taken in the following ratio, wt.%:
Example 3. The method of producing mayonnaise "Protein" includes the preparation of two compounds, one of which leucosin extracted from flour wheat germ, mix with dry skim milk and mustard powder at a temperature of 22°C for 15 minutes To prepare a second mixture in water at a temperature of 70°C add lemon KIS the GTC, baking soda, salt, granulated sugar and mix in a separate container within 15 minutes Then the second mixture to the first mixture and stirred for 20 min at a speed of 50 rpm and a temperature of 50°C. and then heat the resulting mixture to a temperature of 95°C and added dropwise over 12 min dispense heated to the same temperature (95°C) sunflower oil. Mix until a homogeneous emulsion is cooled to a temperature of 22°C to obtain the final product is mayonnaise. Mayonnaise obtained above and made of original components, taken in the following ratio, wt.%:
Exp is rimentale installed, what in the claimed group of inventions matched the characteristics of the method of producing mayonnaise "Protein", and the ratio of initial components, made from mayonnaise "Protein", which is reflected in our claims. All this in combination with the content lacocina 11-12 wt.% allows to obtain a final product with stable quality characteristics during storage, increased resistance to delamination, maintaining the stability of the emulsion, simplified procedure of obtaining mayonnaise. The influence of content lacocina on the structural and rheological properties of mayonnaise Proteins studied on a rotational viscometer "RHEOTEST-2" at 20°C after incubation for 30 min Study were samples of mayonnaise with content lacocina 8, 10, 11 and 12 wt.%. As a control sample used mayonnaise "Provencal". It is known that compounds having surface-active properties and acting as emulsifier giromagny emulsions with substantial increase of their content in the composition may be builders, i.e. significant impact (change) on the rheological properties of mayonnaise. Leucosin in the amount of 0.4-2% in the composition of mayonnaise (EN 2251890, publ. 20.05.2005,) are able to form only water emulsion due to the formation of adsorption is about layers of protein molecules on the surface of the drops of sunflower oil. When the content lacocina in the composition of mayonnaise in 8-10 wt.% he still poorly exerts its structural properties, and at a concentration of lacocina in the composition of mayonnaise 11-12% of the mass. (1) these properties are manifested very clearly and contribute to the formation of the yield strength of mayonnaise that is necessary operational property. While hydrophilic molecules lacocina contributes to the formation of mayonnaise. Fig.1 shows that the nature of flow curves mayonnaise "Protein"containing 8 and 10 wt.% lacocina, almost identical. At the same time, the flow curves of mayonnaise "Protein"containing 11 and 12 wt.% lacocina, differ significantly from the two previous curves and comparable with the curve reaches the reference sample - mayonnaise "Provencal". This fact can be explained by the results shown in Fig.2, which shows that when the content lacocina more than 10 wt.% the viscosity of its aqueous solutions begins to significantly increase. Thus, it is obvious that in this case the viscosity of the mayonnaise "Protein" is increased due to the content lacocina. In this regard, we can conclude that the content lacocina 11-12 wt.% is optimal from the viewpoint of the viscosity of mayonnaise "Protein" in comparison with the viscosity of mayonnaise "Provencal". Some is that the physico-chemical characteristics of mayonnaise "Protein" in comparison with benchmarks mayonnaise "Provencal" during long-term storage are shown in table 4. From table 4 it follows that mayonnaise "Protein" in terms of acidity and stability during prolonged storage at temperatures from 18 to 20°C has stable quality characteristics and is more stable emulsion.
1. The method of producing mayonnaise, characterized in that it involves the preparation of two compounds, one of which leucosin extracted from flour wheat germ and taken in quantities 11-12 wt.%, mix with dry skim milk and mustard powder for 15-25 min, and for the preparation of the second mixture in water at a temperature of 50-70°C add citric acid, baking soda, salt, granulated sugar and stirred for 15-25 min, then the second mixture to the first mixture and stirred for 20-40 minutes at a speed of 50-70 rpm and a temperature of 50-70°C, after which the resulting mixture was heated to a temperature of 85-95°C and added dropwise dispense heated to the same temperature sunflower oil, mix until a homogeneous emulsion is cooled to a temperature of 18-22°C obtaining konechno the product - mayonnaise. 2. Mayonnaise, characterized in that it is obtained by the method according to claim 1 and made of the original components, taken in the following ratio, wt.%:
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