DE2145979A1 - Mayonnaise/salad cream product - with reduced fat and increased protein content - Google Patents
Mayonnaise/salad cream product - with reduced fat and increased protein contentInfo
- Publication number
- DE2145979A1 DE2145979A1 DE2145979A DE2145979A DE2145979A1 DE 2145979 A1 DE2145979 A1 DE 2145979A1 DE 2145979 A DE2145979 A DE 2145979A DE 2145979 A DE2145979 A DE 2145979A DE 2145979 A1 DE2145979 A1 DE 2145979A1
- Authority
- DE
- Germany
- Prior art keywords
- mayonnaise
- quark
- fat
- mixed
- protein content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 30
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 30
- 240000008415 Lactuca sativa Species 0.000 title abstract description 7
- 235000012045 salad Nutrition 0.000 title abstract description 7
- 239000006071 cream Substances 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013618 yogurt Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000004213 low-fat Nutrition 0.000 claims description 6
- 239000002562 thickening agent Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 101100495769 Caenorhabditis elegans che-1 gene Proteins 0.000 claims 1
- 102000014171 Milk Proteins Human genes 0.000 claims 1
- 108010011756 Milk Proteins Proteins 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- 235000015250 liver sausages Nutrition 0.000 claims 1
- 235000021239 milk protein Nutrition 0.000 claims 1
- XYSQXZCMOLNHOI-UHFFFAOYSA-N s-[2-[[4-(acetylsulfamoyl)phenyl]carbamoyl]phenyl] 5-pyridin-1-ium-1-ylpentanethioate;bromide Chemical compound [Br-].C1=CC(S(=O)(=O)NC(=O)C)=CC=C1NC(=O)C1=CC=CC=C1SC(=O)CCCC[N+]1=CC=CC=C1 XYSQXZCMOLNHOI-UHFFFAOYSA-N 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000013345 egg yolk Nutrition 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 101710202011 Protein 1.8 Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000002805 Triticum turgidum Species 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical class [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
Mayonnaisezubereitung und Verfahren zu deren Herstellung Die Erfindung betrifft eine Mayonnaisezubereitung und ein Verfahren zu deren Herstellung. Mayonnaise preparation and process for the production thereof The invention relates to a mayonnaise preparation and a process for its production.
Nach den "Leitsätzen für Mayonnaise, Salate und verwandte Erzeugnisse" von 1968 besteht Mayonnaise im engeren Sinn aus Hühnereigelb und Speiseöl pflanzlicher Herkunft sowie Gewürzen, Kochsalz, Zucker, Essig, Genußsäuren; sie kann Hühnereiklar enthalten. Der Gesamtfettgehalt beträgt mindestens 80%, der Eigelbgehalt mindestens 7,5% vom Fettgehalt. Verdickungsmittel sind nicht zulässig.According to the "Guidelines for Mayonnaise, Salads and Related Products" from 1968, mayonnaise in the narrower sense consists of chicken egg yolk and vegetable oil Origin as well as spices, table salt, sugar, vinegar, edible acids; she can use egg whites contain. The total fat content is at least 80%, the egg yolk content at least 7.5% of the fat content. Thickeners are not allowed.
Als nSalatmayonnaisen bezeichnete Mayonnaise ist ein weniger fetthaltiges Erzeugnis, das zwar Eigelb, jedoch nicht festgelegter Mindestmenge enthält; sie kann auch Milch, Pflanzeneiweiß und Verdickungsmittel, wie Weizenmehl, Stärkearten, Gelatine oder dgl. sowie die bei Mayqnnaise genannten WUrzstoffe enthalten.Mayonnaise called nsalad mayonnaise is less fatty Product containing egg yolk but not in a specified minimum quantity; she can also contain milk, vegetable protein and thickeners such as wheat flour, starches, Gelatine or the like, as well as the flavorings mentioned in Mayqnnaise contain.
Die vorliegende Erfindung betrifft eine Mayonnaise, die hergestellt ist mit einem niedrigeren Fett- und einem höheren Eiweißgehalt, als in Mayonnaise bzw. Salatmayonnaise vorhanden sind.The present invention relates to a mayonnaise that is manufactured is lower in fat and higher in protein than mayonnaise or salad mayonnaise are available.
Es ist zwar bekannt, auch für Mayonnaisen begrenztere Mengen an Fetten bzw. Ollen dadurch zu erhalten, daß man Zusätze an Joghurt oder an z.E. Weizenmehl oder Speisestärke empfohlen hat. Derartige Rezepte führen jedoch zu einer Art emulgierter Salatsoße, die nicht mehr den besonderen Charakter einer Mayonnaise und, abgesehen von Geschmacksminderungen nur sehr begrenzte Haltbarkeit hat, somit also für alsbaldige Verwendung bestimmt ist.While it is known to have more limited amounts of fats even for mayonnaise or oils by adding yogurt or z.E. wheat flour or has recommended cornstarch. However, such recipes result in a kind of emulsified one Salad sauce that no longer has the special character of a mayonnaise and, aside of taste impairments has only a very limited shelf life, so for soon Use is intended.
Eine Mayonnaisezubereitung nach der Erfindung ist demgemäß dadurch-gekennzeichnet, daß sie 20 - 80%, vorzugsweise 20 -40 Gew.% an frischem, pasteurisiertem oder sterilisiertem Quark enthält.A mayonnaise preparation according to the invention is accordingly characterized by that they are 20-80%, preferably 20-40% by weight of fresh, pasteurized or sterilized Contains curd.
Als Quark kommt dafür vorzugsweise Magerquark oder ein aus Quarkpulver mit Wasser zu einer cremigen Masse mit dem Wassergehalt handelsüblichen Magerquarkes verrührtes Produkt in Frage.The quark for this is preferably low-fat quark or one made from quark powder with water to a creamy mass with the water content of commercially available low-fat quark stirred product in question.
Anstelle von Quark kann auch Joghurt von Magerquark entsprechendem reduzierten Wassergehalt, möglichst in frisch bereitetem Zustand, verwendet werden.Instead of quark, yoghurt made from low-fat quark can also be used accordingly reduced water content, if possible freshly prepared.
Zur Durchführung des Verfahrens geht man vorteilhaft derart vor, daß man den Magerquark bzw. auf entsprechenden Wassergehalt verrührtes Quarkpulver (z.B. 30 g Quarkpulver + 190 ml Wasser) dick-cremig verrührt oder Joghurt in erwähnter Zubereitung beimischt.To carry out the process, it is advantageous to proceed in such a way that the low-fat quark or quark powder mixed to the appropriate water content (e.g. 30 g quark powder + 190 ml water) thickly and creamy mixed or yogurt in the mentioned Mixture in the preparation.
Beispiele: 1) Aus einer im Sinne obengenannter Leitsätze entstandenen Salatmayon mit 50% Fettgehalt und aus Quarkpulver wurde folgende Mayonnaise hergestellt: 30 g des Quarkpulvers wurden mit 19o ml Wasser zu einer dickcremigen, steifen Quarkmasse verarbeitet und 70 g der vorgenannten Mayonnaise mit 30 g dieser Quarkmasse in einer Rührvorrichtung durchgemischt. Das fertig gemischte Erzeugnis hat innen Fettgehalt von ?6%.Examples: 1) From one of the principles mentioned above Salad mayon with 50% fat content and from quark powder was made the following mayonnaise: 30 g of the quark powder were mixed with 190 ml of water to form a thick, creamy, stiff quark mass processed and 70 g of the aforementioned mayonnaise with 30 g of this curd mass in one Mixing device. The ready-mixed product has a fat content on the inside of? 6%.
2) Mayonnaise, wie vor, wurde mit Speisequark der Magerstufe wre folgt vermischt: 60 g Mayonnaise, 40 g Magerquark.2) Mayonnaise, as before, was made with quark at the lean level mixed: 60 g mayonnaise, 40 g low-fat quark.
Die erhaltene Quarkmayonnaise hat einen Fettgehalt von 30%, sie ist dickcremig und homogen. Nach sechswöchiger Lagerung in einem Haushaltskühlschrank zeigte die Probe dick-cremige Beschaffenheit und HomogenitAt bei nur geringem Fettabsatz.The curd mayonnaise obtained has a fat content of 30%, it is thick, creamy and homogeneous. After six weeks of storage in a household refrigerator the sample showed a thick, creamy consistency and homogeneity with only little fat deposition.
3) Aus 60 g Mayonnaise (gemäß Beispielen 1 und 2) und 40 g Trinkmilchjoghurt, auf 64 Gel.% teilentwässert, wurde durch Mischen eine dick-cremige, homogene Masse mit einem Fettgehalt von 32% hergestellt.3) From 60 g mayonnaise (according to Examples 1 and 2) and 40 g drinking milk yoghurt, partially dehydrated to 64 gel%, a thick, creamy, homogeneous mass was obtained by mixing made with a fat content of 32%.
4) Aus frisch bereiteter Mayonnaise (etwa vom Typ Salatmayonnaise) aus Eigelb, Sojaöl, Speisequark der Magerstufe und Verdicker wurde eine cremige Masse hergestellt und mit 40 Speisequark vermischt.4) From freshly prepared mayonnaise (such as salad mayonnaise type) egg yolk, soybean oil, lean quark and thickener turned into a creamy one Mass prepared and mixed with 40 quark.
Zusamensetzung dieser Masse: 35,6 % Fett 5,5 % Eiweiß 1,8 % tohlehydrate 57,1 X Wasser.Composition of this mass: 35.6% fat 5.5% protein 1.8% carbon hydrates 57.1 X water.
Die dadurch erhaltene homogene, veich-cremige Masse -zeigte nach selbst vierzehntägiger Lagerung in einem tUhlschrank weder Fettabsatz noch Hautbildung.The homogeneous, soft-creamy mass obtained in this way showed itself 14 days of storage in a refrigerator, neither fat deposits nor skin formation.
Gegenüber Rezepturen für alsbald zu verwendende Mayonnaisezubereitungen erhält man erfindungsgemäß Produkte von ausgezeichneter und auch nach Lagerung in ihrer konsistenz gleichbleibender Homogenität.Compared to recipes for mayonnaise preparations to be used soon receives one according to the invention products of excellent and also after storage in their consistency of constant homogeneity.
Nach Bedarf kann man auch Emulgatoren oder Verdickungsmittel zusetzen.If necessary, emulsifiers or thickeners can also be added.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2145979A DE2145979A1 (en) | 1971-09-15 | 1971-09-15 | Mayonnaise/salad cream product - with reduced fat and increased protein content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2145979A DE2145979A1 (en) | 1971-09-15 | 1971-09-15 | Mayonnaise/salad cream product - with reduced fat and increased protein content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2145979A1 true DE2145979A1 (en) | 1973-03-22 |
Family
ID=5819538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2145979A Pending DE2145979A1 (en) | 1971-09-15 | 1971-09-15 | Mayonnaise/salad cream product - with reduced fat and increased protein content |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE2145979A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2354715A1 (en) * | 1976-06-18 | 1978-01-13 | Nedre Norrlands Producentsfore | FOOD PRODUCT LOW IN CALORIES, MAYONNAISE OR SEASONING TYPE, AND PREPARATION PROCESS |
| EP0049927A1 (en) * | 1980-10-06 | 1982-04-21 | DMV-Campina B.V. | A method of preparing a mayonnaise-type dressing having good keeping characteristics |
| EP0768042A1 (en) | 1995-10-13 | 1997-04-16 | Societe Des Produits Nestle S.A. | A mayonnaise-like product |
| RU2371011C1 (en) * | 2008-04-15 | 2009-10-27 | Леонид Борисович Аксельрод | "yoghurtovuy" mayonnaise |
-
1971
- 1971-09-15 DE DE2145979A patent/DE2145979A1/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2354715A1 (en) * | 1976-06-18 | 1978-01-13 | Nedre Norrlands Producentsfore | FOOD PRODUCT LOW IN CALORIES, MAYONNAISE OR SEASONING TYPE, AND PREPARATION PROCESS |
| EP0049927A1 (en) * | 1980-10-06 | 1982-04-21 | DMV-Campina B.V. | A method of preparing a mayonnaise-type dressing having good keeping characteristics |
| EP0768042A1 (en) | 1995-10-13 | 1997-04-16 | Societe Des Produits Nestle S.A. | A mayonnaise-like product |
| US5922391A (en) * | 1995-10-13 | 1999-07-13 | Nestec S.A. | Composition like mayonnaise but having less or no edible oil |
| RU2371011C1 (en) * | 2008-04-15 | 2009-10-27 | Леонид Борисович Аксельрод | "yoghurtovuy" mayonnaise |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2726969A1 (en) | LOW CALORIES PRODUCT OF THE MAJONAISE AND DRESSING TYPE AND THE PROCESS FOR THEIR PRODUCTION | |
| DE2158524C3 (en) | Sour milk drink and process for its preparation | |
| DE2641845A1 (en) | ICE CREAM | |
| EP0166284A2 (en) | Product in a tube for improving sauces | |
| EP0805629B1 (en) | Food product | |
| DE2441643C3 (en) | Process for the production of a physically stable foam preparation which is stabilized against bacterial spoilage | |
| DE69219130T2 (en) | CHEESE PRODUCT AND PRODUCTION PROCESS | |
| DE3922282C2 (en) | Ethanol preparations for food preservation | |
| DE4117327C2 (en) | Use of starch as a fat and oil substitute in food | |
| DE2509651C2 (en) | Cheese product | |
| DE2145979A1 (en) | Mayonnaise/salad cream product - with reduced fat and increased protein content | |
| DE3890557C2 (en) | Food material contg. added trans-glutaminase | |
| DE3704004A1 (en) | PREPARATION FOR EXTENDING THE STABILITY OF FOODS, MEDICINAL PRODUCTS AND COSMETIC PRODUCTS | |
| DE2318763A1 (en) | PROCESS FOR FLAVORING LIFE PRODUCTS WITH THE AROMA OF CHEESE | |
| DE2836140A1 (en) | Food gelling auxiliary for jams, jellies etc. - contains opt. esterified or amidated pectin, carrageen, opt. galactomannan and fruit acid for potassium salt buffer | |
| DE2303887A1 (en) | PACKAGED EDIBLE PRODUCTS AND THE METHOD OF MANUFACTURING THEREOF | |
| DE69923286T2 (en) | Liquid, sterilized food preparation for the production of heat-gelling products and process for their preparation | |
| US2085134A (en) | Butter substitute | |
| CA1332534C (en) | Fermented milk containing butter fat and process of producing the same | |
| DE676078C (en) | Method of making a spread | |
| DE2033386A1 (en) | Process for making a buttery milk product | |
| DE2555145C2 (en) | Water soluble powdered milk product and process for its manufacture | |
| AT205326B (en) | Process for flavoring margarine and synthetic edible fats as well as for the production of a flavoring agent used for this purpose | |
| DD258358A1 (en) | METHOD FOR PRODUCING A TYPE OF ONE MAYONNAISE OR SALAD CREAM | |
| DE1150271B (en) | Method of making a soufflé-type cheese dish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OHA | Expiration of time for request for examination |