Mayonnaise sauce production method |
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IPC classes for russian patent Mayonnaise sauce production method (RU 2524822):
Mayonnaise / 2524821
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.
 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 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 sauce production method involves emulsification of an acid hydrolysate of Undaria pinnatifida and/or Costaria costata with a vegetable oil mixture, the taste additive and a protein product mixed with water, the produced mixture heating and homogenisation; the taste additive is represented by salt, sugar and mustard powder. The acid hydrolysate is taken in an amount of 6-8 wt % of the initial raw material composition and is produced by way of hydrolysis of homogenated Undaria pinnatifida and/or Costaria costata with food citric acid at a temperature of no more than 60°C during 180-210 minutes; the protein product is represented by defatted soya or linseed flour, preliminarily dispersed in water, in an amount of 5-7 wt % of the initial raw material composition. EFFECT: invention allows to manufacture an emulsion product with high biological value, with high stability and extended storage life which may be recommended for dietary and preventive alimentation. 2 tbl, 3 ex
The invention relates to the food industry, particularly to the oil industry, and can be used for the production of sauces, mayonnaise, fillings, pastes, creams. A method of obtaining food emulsions (see asssss No. 1741741, publication date 23.06.92), including homogenization of the mixture of vegetable oil, acetic acid and products of marine origin, which take chitosan and agar in an amount of 0.1-1.3% and 0.4 to 0.6% by weight of the emulsion, respectively. The disadvantage of this method is the increased oil content in the emulsion is 50%, contributing to its excessive caloric content, and the use of scarce, expensive components: chitosan and agar. A method of obtaining mayonnaise (see RF patent №1479054, IPC A23L 1/24, publication date 15.05.94), including emulsification at 95-97°C of a mixture of vegetable oil, fish broth, with a solids content of not less than 3.4 percent, shredded seaweed, salt, sugar, acetic acid solution and other additives and seasonings. As disadvantages of this method, you can specify high (up to 50%) content of vegetable oils in the product, as well as the increased complexity of manufacturing associated with the preparation of fish soup with a solids content of not less than 3.4 wt.%. A method of obtaining food emulsions with stand the high biological value (see RF patent №2163770, IPC A23L 1/24, publication date 01.11.99), including emulsification crushed brown algae, which use sea cabbage, taken in an amount of 7.5 to 12.5%, with pre-dissolved in water, soy protein isolate, taken in an amount not less than 1.5%, adding to the resulting mixture of vegetable oils, acids (acetic, malic, citric), taste and flavors, followed by heating and homogenization. The disadvantage of this method is not sufficiently high functional properties obtained with its use of the product, as well as its low stability and short term storage. As the closest analogue of the adopted method for the production of emulsion sauce (see RF patent №2375919, IPC A23L 1/24, publication date 20.12.2009), including emulsification acid hydrolysate of undaria peritendinous and/or kelp ribbed with a mixture of vegetable oil, flavorings and mixed with water protein product, heating and homogenization of the mixture, and as a flavoring using salt, sugar and mustard powder, and used as a protein product use pre dispergirovannoyj in water-fat soy flour. As disadvantages closest you can specify a low organoleptic the ski characteristics of the obtained product (dark color due to the introduction of the recipe substantial amounts of brown algae, low resistance). The objective of the invention is to develop ways that enhance biological value of the obtained product, improving its organoleptic characteristics, durability and longer shelf life. The problem is solved in that in the method of production of mayonnaise sauce, including emulsification acid hydrolysate of undaria peritendinous and/or kelp ribbed with a mixture of vegetable oil, flavorings and mixed with water protein product, heating and homogenization of the mixture, and as a flavoring using salt, sugar and mustard powder, acid hydrolysate take in the amount of 6-8 wt.% from the composition of the feedstock, while the acid hydrolyzate obtained by hydrolysis of homogenised undaria peritendinous and/or kelp ribbed citric acid at a temperature not exceeding 60°C for 180-210 minutes, in addition, as the protein product use pre dispergirovannoyj in water-fat soy or flax flour in the amount of 5-7 wt.% from the composition of the feedstock. Technical result achieved when solving a task, expressed in the production of emulsion PR is the product with high biological value, with high stability and long shelf life, which can be recommended for diet and preventive nutrition. 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 "of the acid hydrolysate take in the amount of 6-8 wt.% from the composition of the feedstock provides efficient thickening of the mixture and improves the organoleptic characteristics of the resulting product, which has no foreign smell and dark color. Sign "of the acid hydrolyzate obtained by hydrolysis of homogenised undaria peritendinous and/or kelp ribbed citric acid at a temperature not exceeding 60°C for 180-210 minutes" provides high biological value of the obtained product, as proven (Usov A.I. Chemical study of algae. / A.I. Usov, Oscill. // New in life, science, technology. Ser. Chemistry. - M.: Knowledge, 1988. No. 5. - 48 S.), which is at a higher temperature processing (>60°C) is the destruction of fucoidan. Fucoidan is a sulfated polysaccharide with a very complex structure. Its main components ablauts the primary sugar, called fucose and xylose, mannose, galactose and glucose. The fucoidans found anticoagulant, anticancer, antiviral (anti-HIV), antilipemics, immunomodulatory activity, etc. Sign in as the protein product use pre dispergirovannoyj in water-fat soy or flax flour in the amount of 5-7 wt.% from the composition of the feedstock, you can use flour as an emulsifier, which ensures high stability of the emulsion product at a sufficiently low fat content. The composition of the sauce, mayonnaise, wt.%:
The process is carried out as clicks the zoom. The fresh algae (undaria peritendinous and/or ribbed kelp) take the thallus, wash them in fresh water. If on the surface of the thalli growths (spirorbis) thallus cleaned with a brush. Purified algae are crushed and homogenized. Then produce heat treatment homogenised algae in the acidic environment created 5,0% citric acid solution, at a ratio of liquid and algae 1:1 for 180 minutes at a temperature of 55-60°C. to Separate the mass of the algae from the liquid part. Is dispersed in the water-fat soy flour, past the temperature at the temperature of 80°C for 20-30 minutes or flax flour for 40 minutes at 60°C. In the resulting acid hydrolysis hydrolyzed with the addition required in the recipe the amount of water injected dispergirovannoyj in water-fat soy or flax flour, sugar, salt, prepared mustard powder. Then at a temperature of 65-70°C in small portions injected vegetable oil and homogenize the mixture until a homogeneous emulsion. Undaria perstondreznaya (Undaria pinnatiflda) and costaria ribbed (Costaria costata) [THE 9254-150-02067936-2006 "marine Algae (Costaria ribbed and Undaria perstondreznaya)] belong to the laminaria algae with a high content is m alginic acid and which is highly efficient thickeners and stabilizers consistency when used in the composition of the emulsion product. In addition, alginates (alginic acid salts) are good sorbents of radionuclides, salts of heavy metals, fatty acids, cholesterol. Alginates are able to stimulate regeneration processes, to strengthen the epithelial tissues. Along with alginic acid undaria perstondreznaya and costaria ribbed contain significant amounts of biologically active substances, in particular they contain laminaran and fucoidan. Laminaran - polysaccharides, which are 1,3; 1,6-b-D-glucanes, have a significant impact on the immune system and increases resistance of the organism to many diseases. The combined use of algae (acting due to the high content of alginic acid as a thickener) and degreased soy or flax flour (acting as emulsifier) provides high stability of the emulsion product at a sufficiently low fat content. Table 1 provides data on the content of biologically active substances algae in 100 g of the proposed sauce mayonnaise and food emulsion product prototype in freshly prepared form, and on the twentieth, fortieth and fiftieth day of storage at a temperature of 4-5°C (household refrigerator). The organoleptic properties of the resulting sauce mayonnaise, stability of the emulsion and microbiologica is such indicators, as in example 1.
The content of alginic acid, fucoidan, mannitol and iodine in the proposed sauce mayonnaise 3-4 times higher than the content of these BAS in the prototype. Also during the retention period, the reduction in the content of BAS algae in the proposed sauce mayonnaise significantly lower than in the prototype, indicating that the higher biological value of the claimed sauce mayonnaise and the extension of its high functional properties. Table 2 shows the physico-chemical stability of the emulsion) and microbiological parameters for the proposed sauce mayonnaise and food emulsion product prototype in freshly prepared form, and on the twentieth, fortieth and fiftieth day of storage at a temperature of 4-5°C (household refrigerator).
The resistance offered sauce mayonnaise, expressed in % by volume intact after centrifugation of the emulsion, on the 50th day of the store is 99%, the stability of food emulsions prototype - 97%. As can be seen from the table, on the 50th day storage microbiological indicators (mold and yeast) proposed sauce mayonnaise comply with the norm defined SanPiN 2.3.2.1078-01 "Hygienic requirements for safety and nutrition value of food products" (50 CFU/g 500 CFU/g with therefore, its), while for the prototype of these indicators is beyond the norm. Thus, in accordance with microbiological indicators retention period proposed sauce mayonnaise is 50 days, while for the food emulsion prototype he is 40 days. So, firmness and shelf life of the proposed sauce mayonnaise exceed these indicators for the food emulsion prototype that allows to speak about the increase retention and durability. Examples of specific implementation of the method. Algae homogenized using a homogenizer, providing 3000 rpm, and then subjected to heat treatment in a 5.0% solution of citric acid at a ratio of liquid and algae 1:1. Many algae are separated from the liquid portion, which is mixed with other ingredients (except vegetable oil), adding the necessary compounding amount of water. - Fat soy flour, past the temperature at the temperature of 80°C for 20-30 minutes, pre-dispersed in water. As a flavoring and aroma additives used a mixture of salt, sugar and mustard. Vegetable oil is injected in small portions during homogenization of the product at a temperature of 65-70°C. Homogenized algae, subjected to a heat treatment in an acidic environment, lose their individuality while providing the same organoleptic properties of the products, obtained in all examples of the method. Example 1 The composition of the sauce, mayonnaise, wt.%:
The technological process is carried out as described above with the following differences. Homogenized algae is subjected to heat treatment for 180 minutes at a temperature of 55°C in 6% solution of citric acid. Homogenization of the mixture with obtaining sauce mayonnaise is carried out at a temperature of 70°C. The resulting mayonnaise sauce is a smooth creamy product is a cream color with specks of particles mustard and soy flour. The taste of the sauce tender, slightly spicy. There is a slight odor of algae, does not distort the smell specific to the product. The stability of the emulsion at p is tideway day storage at 99% while microbiological parameters are within normal limits. Example 2 The composition of the sauce, mayonnaise, wt.%:
The technological process is carried out as described above with the following differences. Homogenized algae is subjected to heat treatment in the course of 210 minutes at 60°C in a 5% solution of citric acid. Homogenization of the mixture with obtaining sauce mayonnaise is carried out at a temperature of 65°C. The organoleptic properties of the resulting sauce mayonnaise, stability of the emulsion and microbiological parameters as in example 1. Example 3 The composition of the sauce, mayonnaise, wt.%:
The technological process is carried out as described above with the following differences. Ontario peritendinous and costaria ribbed take in approximately equal parts. Homogenized algae is subjected to heat treatment for 180 minutes at a temperature of 58°C 5.5% solution of citric acid. Homogenization of the mixture with obtaining sauce mayonnaise is carried out at a temperature of 70°C. Thus, the inventive method allows to obtain emulsion product with high biological value, high stability and long shelf life, which can be recommended for diet and preventive nutrition. Method for the production of mayonnaise sauce, including emulsification acid hydrolysate of undaria peritendinous and/or ribbed kelp with the mixture of vegetable oil, flavorings and mixed with water protein product, heating and homogenization of the mixture, and as a flavoring using salt, sugar and mustard powder, characterized in that the acid hydrolysate take in the amount of 6-8 wt.% from the composition of the feedstock, while the acid hydrolyzate obtained by hydrolysis of homogenised undaria peritendinous and/or kelp ribbed citric acid at a temperature not exceeding 60°C for 180-210 minutes, in addition as the protein product use pre dispergirovannoyj in water-fat soy or flax flour in the amount of 5-7 wt.% from the composition of the feedstock.
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