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IPC classes for russian patent Mayonnaise (RU 2524821):
 Mayonnaise and its production method / 2524246
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.
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.
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: mayonnaise contains, in an effective quantity, a fat phase, mustard powder, sugar sand, food culinary salt and an acid hydrolysate of food parts of bivalved mollusks. The fat phase is represented by vegetable oils mixture containing unrefined linseed oil in an amount of 14%, refined sunflower, maize or cotton seeds oil in an amount of 46% and olive oil in an amount of 40% of the total quantity of vegetable oils; bivalved mollusks are represented by Sakhalin surf clam and inflated ark; additionally the product contains egg powder. EFFECT: invention allows to enhance the product biological value and efficiency, impart preventive properties to the product, increase storage life and expand the range of mayonnaises. 2 cl, 3 ex
The invention relates to the food industry, particularly to the oil industry, and can be used for the production of mayonnaise. Well-known diet mayonnaise (see RF patent №2164762, IPC And 23 L 1/24, publication date 10.04.2001)containing refined and deodorized vegetable oil in the amount of 35-40% by weight, skimmed milk powder, mustard powder, sugar, salt, 80%acetic acid, sodium bicarbonate, phospholipid food product obtained from vegetable phospholipids as emulsifier, dry soy milk, soy flour and water. The disadvantages of mayonnaise are its low therapeutic and prophylactic properties, as well as the increased complexity of the preparation of the complex preparation of phospholipid food product (lecithin), including four-time mixing with the solvent, the separation of neutral lipids and drying, which requires time-consuming and increases the cost of the product. Known composition method for producing mayonnaise (see RF patent №2035168, IPC And 23 L 1/24, publication date 20.05.95) on the basis of the mussel broth containing vegetable oil, salt, sugar, mustard, aqueous solution of pectin, acetic acid. As disadvantages of the technical solutions you can specify the content of 71% vegetable oil, resulting in the finished product the possession is tons of high calorie, as well as lack of stability due to the use of the emulsifier with high enough emulsifying properties (4% aqueous solution of pectin, and only 1% by weight). Known composition method for producing mayonnaise (see RF patent №1729006, IPC And 23 L 1/24, publication date 20.09.95), which includes vegetable oil, juice, obtained by cooking neobeschannoe squid in its own juice in the amount of 16.5-19.4% and 9% vinegar at 2%. The disadvantage of mayonnaise is its high caloric content (content of vegetable oil 78,6-81,5%), and low shelf life due to microbial properties of the juice neobeschannoe squid, and as a preservative in the composition is present only acetic acid. Famous mayonnaise (see RF patent №2092081, IPC And 23 L 1/24, date of publication, 10.10.97), containing in its composition, wt.%: vegetable oil 35,0-38,0; egg powder 6,0-7,0; soy protein food 4,0-4,9; honey 5,8-9,5; whey powder, condensed (with acidity 200-400°T) of 11.8 to 12.2; salt 1,8-2,0; boiled water from cooking organisms with a solids content from 3 to 10% - the rest and optionally containing chopped boiled meat, scallops, or crab or squid in the amount of 4.6 to 8.5 wt.%. The disadvantages of this mayonnaise can be attributed to the high content of egg then the Cabinet, which is the source of cholesterol, which does not allow to consider this diet mayonnaise, low preventive value, short term storage due to the presence of the protein concentrate of whey. As the closest analogue is selected mayonnaise (see RF patent №2332034, IPC And 23 L 1/24, publication date 27.08.2008), containing in its composition, wt.%: vegetable oil 47,0-50,0; flour defatted soy 5,0-7,0; sugar - 1,2-1,5; mustard powder - 0,75-1,00; salt - 1,0-1,2; citric acid - 0,5-0,6; boiled water from boiling milk scallop - rest. Disadvantages closest analogue is a small shelf-life, low resistance, low biological value and efficiency. The task to be solved by the invention is the development of a recipe mayonnaise with improved characteristics. The problem is solved in that in the mayonnaise containing effective amounts of the fatty phase, mustard powder, sugar, salt cookbook : the food and acid hydrolysate of the edible parts of bivalves and fluid, as the fatty phase, use a mixture of vegetable oils containing unrefined Flaxseed oil in the amount of 14%, refined sunflower, corn or cottonseed oil in the amount of 46% and olive wt is about 40% of the total number of vegetable oils, as bivalves use Spisula Sakhalin and anadara Broughton, as a liquid use water for drinking, in addition mayonnaise contains egg powder. In addition, the content of components in mayonnaise is, wt.%:
Technical result achieved when the solution of the problem, reflected in the increasing biological value and effectiveness of the product, giving preventive properties due to the balance of fatty acid composition the fatty phase and the manifestation of the antiradical and antioxidant properties, increase the shelf life of the product, as well as expanding the range of mayonnaise enriched Biologicheskie-active substances of marine origin. Comparative analysis of the characteristics of the claimed solution with the characteristics of the prototype and analogues demonstrates compliance of the claimed solution to the criterion "novelty". Signs of a distinctive part of the formula of the invention provide a solution to complex functional tasks. Sign in as a fatty phase, use a mixture of vegetable oils containing unrefined Flaxseed oil in the amount of 14%, refined sunflower, corn or cottonseed oil in the amount of 46% and olive oil in the amount of 40% of the total number of vegetable oils" provides a balanced composition of saturated and unsaturated fatty acids, the optimal ratio of unsaturated fatty acids of the ω-6/ω-3, giving the finished product treatment-and-prophylactic properties, which with high efficiency ensures the normalization of lipid metabolism, improve metabolism and prevention of cardiovascular diseases. The presence of a complex of vitamins, antioxidants, biologically active substances provides high functional properties of the mixture. Linseed cooking oil contains unsaturated fatty acids: alpha-linolenic (omega 3), linoleic acid (omega-6), which are unsaturated fatty acids that are not synthesized in the human body. These acids are called vitamin F or essential fatty acids, participate in building cell membranes, in the synthesis of hormones in the regulation of metabolism at the cellular level. They promote the excretion of excess cholesterol, forming cholesterol oxidation-resistant esters, purified cell walls of the blood vessels and increase its elasticity, reduce the risk of incidence of coronary heart disease and can be considered a means of prevention of atherosclerosis, myocardial infarction and other diseases of the cardiovascular system. In addition, Flaxseed oil contains Tocopherols (vitamin E) in the form and in an amount of about 120 mg %, and vitamin complex. Flaxseed oil is one of the best in its biological value. It improves cell metabolism, has a beneficial effect on the nervous system and reduces cholesterol level. The composition of sunflower oil contains glycerides of palmitic, stearic, arachidonic, lignocellulose, oleic and linoleic acids. Sunflower oil contains linolenic (omega 3) and linoleic (omega-6), unsaturated fatty acids have beneficial effects on the body. In addition, sunflower oil contains vitamins A, D and fat-soluble vitamin E. Vitamin E (tocopherol), an antioxidant, protects against cardiovascular disease, supports rivet immune system, promotes the absorption of vitamins a and D, is involved in the metabolism of proteins and carbohydrates. The presence in the diet of the high content of polyunsaturated fatty acids requires admission of additional quantity of vitamin E, as the activation of fat metabolism is accompanied by intensification of oxidative processes in the cell membranes. In sunflower oil vitamin E 12 times more than, for example, in olive. Approximately 25-30 g of sunflower oil provide the daily requirement of an adult in linoleic acid and vitamin E. The biological value of corn oil mainly due to the high content of biologically active linoleic acid, and vitamin E (Tocopherols). In addition, corn oil is rich in bioflavonoids (quercetin, isoquercetin, luteolin, myricetin, epicatechin, scopoletin), which increase the secretion of bile in the liver cells, reduce the viscosity of bile, has antispasmodic effects on the biliary tract, stimulate the motility of the gallbladder, have anti-inflammatory and gastroprotective activity. In corn oil contain compounds coumarin, providing fungicidal and bactericidal action. Corn oil regulates the body's metabolism of cholesterol, preventing its deposition in the walls of blood vessels. Use kukuruznik the oil reduces the tendency to form blood clots, especially in patients with coronary atherosclerosis, has a beneficial effect in the prevention and treatment of atherosclerosis, obesity, liver diseases, peripheral arterial diseases, and diabetes. Cotton-seed oil obtained from the seeds of cotton, containing up to 45% unsaturated linoleic acid; it stabilizes the lipid balance. The content of vitamin E in the cotton oil is 99 mg %. Olive oil chemical composition consists almost entirely of monounsaturated fats, which have a beneficial effect on cholesterol levels. The content of polyunsaturated fatty acids in it slightly, but it is absorbed better than other vegetable oils and is well tolerated even by people suffering from digestive disorders, liver and gallbladder. Olive oil is a good treatment and preventive means, in particular in atherosclerosis; it has an immunostimulating effect, helps to prevent cardiovascular diseases, helps in the treatment of the digestive system, strengthens the bones, reduces the risk of cancer. With its help it is possible to significantly reduce the levels of "bad" and increase "good" cholesterol, reduce the intensity of oxidation by free radicals, normalize blood giving is giving, to increase the elasticity of the arterial walls and reduce the risk of blood clots. Play an important role contained in olive oil neomysis lipids. Olive oil is the first pressing saves neopisuemaya faction, including, in particular, the following elements, a positive effect on metabolism: sterols that block the absorption of dietary cholesterol by the intestine; Tocopherols, carotene and vitamin a, which is a powerful antioxidante and improving blood "good" cholesterol; terpenes, promote the secretion of bile acids. The characteristic "as bivalves use Spisula Sakhalin and anadara Broughton provides the possibility of its application as an additional emulsifier, increased biological value and gives the finished product immunomoduliruushimi properties, while increasing the retention time. The hydrolysate of the soft parts of the reflected Sakhalin and anadara Broughton contains (in terms of dry substance), wt.%: protein - 42-48, fat - 0,3-0,5, ash - 1,5-2,0. The mineral component of the broth (ash) includes elements such as phosphorus, sodium, potassium, and easily digestible form. In addition, it contains almost all the essential amino acids, it has been noted that a high content of methionine and phenylalanine, 4.5 g/% and 5.1 g/%, respectively. The hydrolysate also contains numerous biologically active substances like taurine, betaine, glucosamine, and melanoidins and free amino acids with antiradical and antioxidant activity, which gives the product imunomoduliruyuschee properties and longer shelf life. It was established experimentally that the antioxidant activity of the hydrolysate is 1.05-of 2.08 mg/g atoms of O2/min, which is only 3 times less than the antioxidant activity of known antioxidant α-tocopherole. Sign in as a liquid use water drinking" enables the formation of stable bodorova emulsion. The characteristic further comprises egg powder provides the possibility of its application as an emulsifier, providing for the preparation of stable mayonnaise emulsion. The characteristic component content is, wt.%:
enriches the finished product needed by the body substances, provides a high gustatory qualities, in addition, the claimed ingredients mutually influence each other, showing a synergistic effect that increases their useful properties. The method of preparation of the proposed mayonnaise includes preparation of recipe components, preparation of mayonnaise pasta, cooking the acid-salt solution, the preparation of mayonnaise emulsion, homogenizing the emulsion and storage. At the stage of preparation of the ingredients egg powder is sifted, is dispersed, with 1 part of powder mixed with 1 part water with a temperature of 40-50°C, and then add 1.5 parts water and allowed to stand for swelling 25-30 minutes at 60-65°C. The hydrolysate of the edible parts of bivalves obtained by acid hydrolysis of the mantle and skeletal muscle of reflected Sakhalin and anadara Broughton, subjecting them to heat treatment for 6-8 hours in a 6% solution of citric acid at a temperature of 95-100°C at a water ratio of 1:1. Mustard powder is sifted, zaparivajut to 1 part mustard on osca add 2 parts drinking water (at a temperature of 80-100°C). Mix well pomeshivayut until smooth with smoothing the top layer and layer a layer of drinking water with a thickness of 4-6 cm at a temperature of about 100°C. the capacity of the tight-fitting lid and leave for 3.5-4 hours. Before use, the top layer of the liquid is carefully poured. Loose components (sugar, salt) sift and dosed according to weight in accordance with the proposed formulation. To prepare mayonnaise pasta of the water mixed with the prepared egg powder, sugar, salt, sodium food and pre-prepared mustard powder. The mixture was thoroughly stirred and heated to 50-55°C for 25-30 minutes. Then introduce a solution of the hydrolyzate of the edible parts of bivalves in the ratio of the hydrolysate : water 1:1 and stirred for 10 minutes. In the resulting mayonnaise pasta with stirring introduce small amounts of vegetable oil at a temperature of 18-20°C. After injection of the dose of the oil and homogeneous emulsion mixture is stirred for 10 minutes. Then perform the final homogenization of the mixture using a homogenizer. Example 1. Mayonnaise "gifts from the sea". Take the components in the following ratio, wt.%:
prepare the mayonnaise in accordance with the above-described technology. Thus obtained mayonnaise has a homogeneous structure with a creamy texture, delicate sweet and sour taste without discrediting taste and odor and greyish white color, uniform throughout the mass. Example 2. Declare mayonnaise is prepared analogously to example 1, the components take the following content, wt.%:
Get the mayonnaise is not different from mayonnaise in example 1. Example 3. Declare mayonnaise is prepared analogously to example 1, the components take the following content, wt.%:
Get mayonnaise on organoleptic not different from mayonnaise in example 1. The simultaneous presence of products of processing eggs and waste bivalves (acid hydrolyzate, edible parts) in SOS is ava claimed mayonnaise provides a higher degree of stabilization of this emulsion product. It was established experimentally that the emulsifying properties of egg powder are more pronounced in the presence of hydrolysate from edible parts of bivalve mollusks. Citric acid and its salt in the hydrolysate, contribute to the enhanced activity of antioxidants present in sunflower, soy and corn vegetable oils. It protects Tocopherols these oils from accelerated oxidation initiated present in the oils of the trace metals (Fe, Cu and others) and their fatty acid salts, which increases shelf life of mayonnaise. Thus, the simultaneous presence of citric acid, biologically active substances of the hydrolyzate and these vegetable oils in the composition of mayonnaise provides better protection of the product from oxidation during production and storage. As a result of this synergistic effect of improving the stability of the claimed mayonnaise, and as a result increases its shelf life. The inventive composition provides storage of finished product in refrigerator (at a temperature of +5°C for 60 days without modifying its organoleptic and physico-chemical parameters. The presence of the proposed mayonnaise fat phase with a balanced fatty acid composition of the hydrolysate on ustvariti shellfish, contains biologically active substances of marine origin, free amino acids and melanoidins with antiradical and antioxidant properties, as well as the average oil content (50-55%) suggests the claimed mayonnaise diet with treatment and prevention, in particular adaptogenic properties. 1. Mayonnaise containing effective amounts of the fatty phase, mustard powder, sugar, salt cookbook : the food and acid hydrolysate of the edible parts of bivalves and liquid, characterized in that the fatty phase, use a mixture of vegetable oils containing unrefined Flaxseed oil in the amount of 14%, refined sunflower, corn or cottonseed oil in the amount of 46% and olive oil in the amount of 40% of the total number of vegetable oils, as bivalves use Spisula Sakhalin and anadara Broughton, as a liquid use water for drinking, in addition mayonnaise contains egg powder. 2. The mayonnaise according to claim 1, in which the contents of the source components is, wt.%:
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