Mayonnaise

FIELD: food industry.

SUBSTANCE: mayonnaise includes refined deodorised vegetable oil, mustard powder, egg powder, a food acidic component, sugar sand, food soda, food salt, a biologically active additive and water. The food acidic component is represented by tartaric acid; the biologically active additive is represented by CO2-extract of black currants and "Bioiodine" iodated food protein. The components for the mixture preparation are taken at the specified weight ratio.

EFFECT: invention allows to produce mayonnaise with increased nutritive and biological value and high emulsion stability.

1 tbl, 3 ex

 

The invention relates to food industry, in particular for catering and oil industry, and can be used for the production of mayonnaise on catering for preventive nutrition.

Famous mayonnaise, consisting of vegetable oil refined deodorized (72%), yolks of eggs (9,2%), mustard (2,4%), sugar (2%), food acid (14.4 per cent) (a Collection of recipes food and cooking products for public catering enterprises. - M.: Economics, 1983. - 720 S.).

The disadvantages of this sauce mayonnaise are high in cholesterol, low biological value, low resistance to delamination, high energy value, the presence of food acids, do not allow the use of this mayonnaise wide range of consumers.

The closest in technical essence is mayonnaise (RF patent No. 2236153, publ. 20.09.04, including the refined and deodorized vegetable oil, sodium bicarbonate, sugar, salt, soy food, obtained by grinding soybeans in hot water, separating the soluble fraction by centrifugation, heating the soluble fractions up to 120-140C and holding at that temperature not more than 80, followed by deodorization in vacuum with a sudden cooling on the temperature 65-75C, mustard powder, acetic acid 80%, whole milk powder, stabilizer, biologically active additives - Iodcasein, water.

A disadvantage of the known recipes mayonnaise are low prophylactic properties, which is essential for the health of the population ecologically unfavorable areas, because the Iodcasein is a product of the harsh chemical exposure to inorganic iodine to the amino acids of the original product - casein.

The technical result of the invention is the creation of mayonnaise with high preventive properties, high nutritional and biological value, as well as expansion of the range of functional foods with optimal balanced composition of recipe components.

The task is solved in that in the mayonnaise, including vegetable oil refined, deodorized, mustard powder, food acid component, granulated sugar, the baking soda, salt, biologically active additives, the water it contains egg powder, as a food acid component - tartaric acid, and biologically active additives are CO2-extract of black currant and iodized food protein "Bioid" with the following content, wt.%:

Oil rastitelnojadnaja, deodorized40-70
Egg powder1,0-1,4
Mustard powder0,75-0,9
Iodized food protein "Bioid"0,003-0,005
Tartaric acid0,6-0,8
CO2-extract of black currant1,0-5,0
Sugar1,8-2,0
Food soda0,05
Sol food1,0-1,2
WaterRest

The introduction of the components for the preparation of mayonnaise iodized food protein "Bioid allows you to enrich the product is extremely necessary for a person element of organic iodine, created on the basis of milk proteins. It does not differ in composition from the natural compounds of iodine (iodination) contained in breast milk and natural food products. That's why Biolog" is easily absorbed by the body and is effective in reducing iodine deficiency. In this case, "Bioid is an ideal substrates enrichment of iodine mayonnaise, without modifying its organoleptic and physico-chemical properties.

The use in mayonnaise CO2-black currant extract (fruit) allows to enrich it with vitamins (C, B2, B6, D, E, P, K), anthocyanins, trace elements (manganese, zinc, copper, iron, iodine), pectin, resulting in higher food and biological value, and also provided healing, capillary action.

As acidity regulators impose tartaric acid, because it does not have a significant irritant effect on the mucous membranes of the gastrointestinal tract and does not undergo metabolic transformations in the body, which corresponds to the preventive function of the product.

To prepare mayonnaise take the dry ingredients in the amount prescribed by the recipe. In a container-agitator pour warm water (65-70C), then fall asleep 0.05% soda, 1,8-2,0% sugar, 1,0-1,2% salt and stirred for 10 minutes the resulting suspension is heated to 80-85C and pasteurized 15-20 minutes After which the mass is cooled to 60-65C and contribute to 1.0-1.4 percent egg and 0,75-0,9% mustard powder, stirring for 15 minutes CO2-extract of black currant 1,0-5,0% unite under stirring with 40-70% of vegetable oil at a temperature of 25-30C and injected into mayonnaise pasta, adding tartaric acid in an amount of 0.6 to 0.8%. Before homogenis what tion, held for 5 min, administered pre-prepared solution of iodized food protein "Bioid" 0,003-0,005%. Ready-made mayonnaise is a creamy product without separation of the emulsion and signs off the water, has a viscosity of 12.3 PAs at 20C and a shear rate of 3 c-1.

For experimental verification of the claimed formulations were prepared three part mayonnaise.

Example 1

For emulsion mass prepare a composition with the following ratio of components, wt.%:

Vegetable oil refined deodorized40
Egg powder1,0
Iodized food protein "Bioid"0,003
Mustard powder0,75
Food soda0,05
Sugar1,8
Sol food1,0
Tartaric acid0,6
CO2-extract of black currant 1,0
WaterRest

Example 2

Vegetable oil refined deodorized55
Egg powder1,2
Iodized food protein "Bioid"0,004
Mustard powder0,82
Food soda0,05
Sugar1,9
Sol food1,1
Tartaric acid0,7
CO2-extract of black currant3,0
WaterRest

Example 3

Vegetable oil refined deodorized70
Egg powder1,4
Iodized food protein "Bioid" 0,005
Mustard powder0,9
Food soda0,05
Sugar2,0
Sol food1,2
Tartaric acid0,8
CO2-extract of black currant5,0
WaterRest

Indicators of the quality of the mayonnaise depending on the mass fraction of the components shown in the table.

Thus, in comparison with the prototype, the claimed mayonnaise, in addition to high-preventive properties, high nutritional and biological value, can improve important for mayonnaise production rheological properties is to increase the stability of the emulsion.

Suggested recipe mayonnaise due to the high biological activity of the listed components acquires additional properties to improve the functional status of the gastrointestinal tract, eliminate vitamin a deficiency.

Mayonnaise, including vegetable oil refined, deodorized, mustard is Orasac, food acid component, granulated sugar, the baking soda, salt, biologically active additives, water, characterized in that it contains egg powder, as a food acid component - tartaric acid, and biologically active additives are CO2-extract of black currant and iodized food protein "Bioid" with the following content, wt.%:

Vegetable oil refined, deodorized40-70
Egg powder1,0-1,4
Mustard powder0,75-0,9
Iodized food protein "Bioid"0,003-0,005
Tartaric acid0,6-0,8
CO2-extract of black currant1,0-5,0
Sugar1,8-2,0
Food soda0,05
Sol food1,0-1,2
WaterRest



 

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