RU2799062C1 - Method for preparing food emulsion cream dressing - Google Patents

Abstract

FIELD: oil and fat industry.

SUBSTANCE: method of preparation of food emulsion cream dressing is characterized by the fact that chlorella powder is preliminarily mixed with water at a temperature of 40-50°C for 3-5 minutes, resistant corn starch and sunflower protein are simultaneously introduced into the mixture, the resulting mass is mixed with chlorella powder dissolved in water and emulsified by adding sunflower oil, salt, citric acid and sunflower protein and homogenized, after which the homogenized mixture is pasteurized, flavouring, yeast extract, potassium sorbate, sodium benzoate are added to it, and then the mixture is again homogenized for 10-30 seconds, after which the resulting cream dressing is cooled and packaged, and the ingredients are taken in the following amount from the total amount of raw materials, wt.%: 5.0-10.0 chlorella powder; 0.3-5.0 resistant corn starch; 5.0-10.0 sunflower protein; 30.0-35.0 sunflower oil; 0.5-1.0 salt; 0.2-0.6 citric acid; 5.0-10.0 sunflower protein for the mixture; 0.2-1.0 flavouring; 0.02-0.40 yeast extract; 0.02-0.05 potassium sorbate; 0.02-0.05 sodium benzoate.

EFFECT: invention makes it possible to obtain an emulsion product with increased biological value.

1 cl, 1 ex

Description

The invention relates to the food industry, specifically to the oil and fat industry, and can be used for the production of mayonnaise sauces, fillings, pastes, dressing creams.

A known method for producing mayonnaise, including emulsification at 95-97°With a mixture consisting of vegetable oil, fish broth, chopped seaweed, salt, sugar, acetic acid solution and other additives and seasonings [RF Patent No. 1479054].

As the disadvantages of the known method, you can specify a high (up to 50%) content of vegetable oil in the product.

Closest to the proposed method is a method for the production of an emulsion sauce, including emulsification of a pre-prepared brown seaweed with a mixture of vegetable oil, a flavor additive and a protein soy product mixed with water, heating and homogenizing the resulting mixture, moreover, Undaria pinnatifida and / or ribbed costaria, which are homogenized and then boiled in acidified water, while pinnatifid undaria and / or ribbed costaria are taken in an amount of 10-15 wt. % of the composition of the feedstock, defatted soy flour pre-dispersed in water in the amount of 5-7 wt. % of the composition of the feedstock, and salt, sugar and mustard powder are used as a flavoring agent [RF Patent No. 2375919].

The main disadvantage of this method is the low organoleptic characteristics of the resulting product (dark color due to the introduction of a significant amount of brown algae into the formulation, low resistance).

The technical result of the invention is to increase the biological value of the resulting product.

The technical result is achieved by the fact that the method of preparing a food emulsion cream dressing provides for preliminary mixing of chlorella powder with water at a temperature of 40-50 ° C for 3-5 minutes, resistant corn starch and sunflower protein are simultaneously introduced into the mixture, the resulting mass is mixed with dissolved in water with chlorella powder and emulsified by adding sunflower oil, salt, citric acid and sunflower protein and homogenized, after which the homogenized mixture is pasteurized, flavoring agent, yeast extract, potassium sorbate, sodium benzoate are added to it and then the mixture is again homogenized for 10-30 seconds, after which the resulting cream dressing is cooled and packaged, and the ingredients are taken in the following amount from the total amount of raw materials, wt. parts: 5.0-10.0 chlorella powder; 0.3-5.0 resistant corn starch; 5.0-10.0 sunflower protein; 30.0-35.0 sunflower oil; 0.5-1.0 salt; 0.2-0.6 citric acid; 5.0-10.0 sunflower protein for the mixture; 0.2-1.0 flavor; 0.02-0.40 yeast extract; 0.02-0.05 potassium sorbate; 0.02-0.05 sodium benzoate.

The method of preparation of food emulsion cream dressing is carried out as follows.

Initially prepare chlorella powder. Water at a temperature of 20-25°C is automatically supplied to the mixing tank through a dosing device and it is heated to a temperature of 40-50°C by supplying heating steam to the steam-water jacket of the apparatus. For quick and uniform heating of water, the mixer, homogenizer pump and vacuum pump are simultaneously switched on. When the required water temperature in the mixing tank is reached, under vacuum conditions, chlorella powder is sucked into the mixing tank from the hopper for bulk ingredients, taken in an amount of 5.0-10.0 wt. parts of the total amount of raw materials. The resulting mixture is stirred for 3-5 minutes.

Chlorella powder acts as a dietary supplement enriched with macro- and microelements (calcium, phosphorus, potassium, copper, magnesium, iron, sulfur, etc.). Chlorella also contains a high level of chlorophyll, beta-carotene, protein (40-45%) [Titlyanov E.A., Titlyanova T.V. Marine plants of the countries of the Asia-Pacific region, their use and cultivation. - Vladivostok: Dalnauka, 2012. - 60 p.].

Sunflower protein, taken in the amount of 5.0-10.0 wt. parts of the total amount of raw materials, and resistant corn starch, taken in the amount of 0.3-5.0 wt. part of the total amount of raw materials, is also heated to 40-50°C and sent to a mixing tank with dissolved chlorella powder.

Resistant corn starch acts as a thickener. It is a complex of polysaccharides from alpha-glucose molecules [Tregubov N.N., Zharova E.Ya., Zhushman A.I., Sidorova E.K. Technology of starch and starch products. - Moscow: Light and food industry, 1981. - 8 p.].

Separately, a mixture is prepared, consisting of sunflower oil, salt, citric acid and sunflower protein, for which sunflower oil, taken in the amount of 30.0-35.0 wt. part of the total amount of raw materials, heated to a temperature of 40-50°C.

Fatty acid composition of sunflower oil: oleic acid - 35%, linoleic acid - 55%, linolenic acid - 0.5%, content of unsaponifiable substances - 0.9%.

Sunflower protein is introduced into sunflower oil, taken in the amount of 5.0-10.0 wt. parts of the total amount of raw materials. Further 0.2-0.6 wt. parts of the total amount of raw citric acid, 0.02-0.05 wt. parts of the total amount of raw materials of potassium sorbate, 0.02-0.05 wt. parts of the total amount of raw materials of sodium benzoate, 0.5-1.0 wt. parts of the total amount of raw salt. Further, the prepared components are homogenized until a coarse emulsion is formed.

Sunflower protein acts as an emulsifier - a product made from peeled sunflower seeds without thermal and chemical treatment. It increases the biological value of the product. Sunflower protein also contains vitamins E, C, D, B and beta-carotene [Ovsyannikova O. V., Frantseva T. P. Development of a technology for obtaining food protein products from sunflower seeds. - St. Petersburg: Lan, 2017. - 8 p.].

Protection of the fatty emulsion product from contact with oxygen during production and storage is carried out by introducing a synergist - citric acid. This acid enhances the action of antioxidants present in sunflower oil. It protects tocopherol from accelerated oxidation [Smirnov V.A. Food acids - M.: Light and food industry, 1983. - 6 p.].

The prepared mixture is sent to a frame-type mixer-reactor with a drive with water heated to 40-50°C, where the mixture is stirred for 5 minutes until the components are completely dissolved, after which the mixture is fed into the mixing tank.

Then 0.2-1.0 wt. parts of the total amount of flavor raw materials and 0.02-0.40 wt. parts of the total yeast extract raw material is added to the mixing vessel.

To prevent the development of microorganisms, pasteurization of the emulsion is carried out at a temperature of 80-85°C. The coarse emulsion is then sent to a variable homogenizer where the temperature is maintained at 80-85°C for 20-25 minutes. When the required temperature is reached, the jacket heating system is turned off and the mixture is homogenized for 10-30 seconds to obtain a highly dispersed emulsion.

Then there is a process of cooling the finished sauce, pumping it into another tank and packaging.

The resulting product has a uniform homogeneous structure pasty, viscous consistency.

Example.

Water at a temperature of 20 - 25°C is automatically fed into the mixing tank through a dosing device and it is heated to a temperature of 50°C by supplying heating steam to the steam-water jacket of the apparatus. For quick and uniform heating of water, the mixer, homogenizer pump and vacuum pump are simultaneously switched on.

When the required water temperature in the mixing tank is reached, under vacuum conditions, chlorella powder is sucked into the mixing tank from the bulk ingredients bin, taken in an amount of 6.0 wt. parts of the total amount of raw materials. The resulting mixture is stirred for 5 minutes.

Separately mixed resistant corn starch taken in the amount of 0.3 wt. parts of the total amount of raw materials and sunflower protein taken in the amount of 8.0 wt. parts of the total amount of raw materials. The resulting mixture is heated to 45°C and sent to the mixer for dry ingredients. Next, the mixture is fed into a mixing container and mixed with chlorella powder dissolved in water with stirring for 10 minutes until a coarse emulsion is formed.

In the resulting coarse emulsion, a pre-prepared mixture is introduced, consisting of 32.5 wt. parts of the total amount of raw sunflower oil, 1.0 wt. parts of the total amount of raw salt, 0.3 wt. parts of the total amount of raw citric acid and 7.5 wt. part of the total raw material of sunflower protein and emulsify it with subsequent homogenization. Then the homogenized mixture is pasteurized and 0.2 wt. parts of the total amount of raw materials flavoring "King crab", 0.02 wt. parts of the total amount of yeast extract raw materials, 0.02 wt. parts of the total amount of raw materials of potassium sorbate, 0.02 wt. parts of the total amount of sodium benzoate raw materials are re-homogenized for 20 seconds, after which the resulting cream dressing is cooled and packaged.

Cream-dressing obtained by the proposed method has a higher biological value compared to the prototype, since it contains chlorella algae containing 40-55% protein (more than 40 different amino acids), 35% carbohydrates, 5-10% lipids ( fatty acids), and up to 10 minerals.

Claims (1)

A method for preparing a food emulsion cream dressing, characterized in that chlorella powder is preliminarily mixed with water at a temperature of 40-50 ° C for 3-5 minutes, resistant corn starch and sunflower protein are simultaneously introduced into the mixture, the resulting mass is mixed with the powder dissolved in water chlorella and carry out emulsification by adding sunflower oil, salt, citric acid and sunflower protein and homogenize, after which the homogenized mixture is pasteurized, flavor, yeast extract, potassium sorbate, sodium benzoate are added to it, and then the mixture is again homogenized for 10-30 seconds, after which the resulting cream-dressing is cooled and packaged, and the ingredients are taken in the following amount from the total amount of raw materials, parts by weight: 5.0-10.0 chlorella powder; 0.3-5.0 resistant corn starch; 5.0-10.0 sunflower protein; 30.0-35.0 sunflower oil; 0.5-1.0 salt; 0.2-0.6 citric acid; 5.0-10.0 sunflower protein for the mixture; 0.2-1.0 flavor; 0.02-0.40 yeast extract; 0.02-0.05 potassium sorbate; 0.02-0.05 sodium benzoate.