EA037536B1 - Margarine without palm oil - Google Patents

Abstract

The invention relates to the oil and fat food industry, namely to margarine without palm oil. The invention can be used in industrial processing or home use, in particular for making short pastry. Margarine contains components in the following ratio, wt%: vegetable oil, except palm oil and its fractions, - 7-49, artificially hardened mixture of fats from vegetable sources - 9-74, lauric fat -10-31, emulsifying component - 0.5-3, water is the rest. The technical result is to increase the rheological properties of short pastry using margarine, decrease the adhesion of pastry to elements of industrial equipment, increase the aeration of margarine during beating it up, decrease fat melting during heat treatment, decrease the content of solid triglycerides in margarine, and increase the nutritional and biological value while maintaining the taste and aroma characteristics.

Description

Technology area

The invention relates to the oil and fat food industry, namely to margarine without palm oil. The invention can be used in industrial processing or home use, in particular, for making shortbread dough.

State of the art

Dough formation is a complex colloidal-chemical process. By adjusting the composition of the original recipe components added when kneading the dough, it is possible to obtain a dough with certain physical properties, in particular rheological. Various types of ingredients added to flour when kneading dough also affect the nutritional properties of the final edible product and have an important technological purpose.

The leading role in the formation of the dough belongs to fats, which make the dough more plastic, and the finished products made from them - layered or crumbly. With an increase in the amount of added fat, the dough becomes loose, crumbling.

Various attempts have been made to change the qualitative composition of the introduced fat base to create semi-finished products and final edible products with a certain set of properties.

A water-in-oil emulsion is known from the prior art (European patent application publication EP3053453, 08/10/2016) associated with a baking composition and consisting of 6088 wt% of a structured fatty base and 12-40 wt% of a dispersed aqueous phase having a high the content of monoglycerides of saturated fatty acids as emulsifiers. This emulsion of the water-in-oil type, mixed with flour or other ingredients to obtain a dough, allows bakery products to be baked with an increased freshness. Monoglycerides of saturated fatty acids in the composition of the initial emulsion according to the inventive concept of the authors are used to increase the consumer shelf life of the final bakery or confectionery product and extend the period before it begins to harden.

A confectionery fat for puff pastry is known in the art (Canadian Application Publication CA2804116, 04/30/2014). The fat base of the confectionery fat contains a flavoring additive, so that when making the final puff products, a separate addition of flavoring agents to the dough is not required. The confectionery fat is further characterized by a solid triglyceride (TSH) content such that the confectionery fat is solid at 4 ° C and liquid at 36 ° C. The TSH content is 26 to 40% at 10 ° C and 10 to 30% at 25 ° C. Thus, the known confectionery fat can be part of the fats of the group of food products that make up butter, margarine, shortening, lard, mixtures thereof and various combinations.

A margarine for baking is known from the prior art (RF patent RU2580143, 04/10/2016), from the composition of the fat base of which food additives having an E-index were removed. It is not technically difficult to make margarines that are free of additives such as preservatives, colors and flavors. However, obtaining functional margarines without emulsifying agents is not an easy task. The features of the crystallization profile and the rheological properties of margarines without stabilizing additives limit the scope of their application and do not allow them to be used for the preparation of specialized products from shortbread and puff pastry. Shortbread dough based on margarine without stabilizing additives has insufficient whipping performance in comparison with specialized margarines for shortcrust pastry, and puff pastry based on margarine without stabilizing additives is characterized by high absorption of fat in the layers of dough compared to margarines for puff pastry.

According to the description of the specified RF patent RU2580143, functional margarine for baking was obtained thanks to a unique combination of original fats and natural flavoring. The manifestation of the emulsifying properties of the flavoring agent is observed when the content of palmitic acid in the fat base of margarine for baking is from 19 to 47% and the total content of unsaturated fatty acids is 40-67%.

Baking margarine for puff pastry preferably contains not more than 50% unsaturated fatty acids. With such an amount of unsaturated fatty acids, this margarine for baking has an increased content of solid triglycerides at the temperature of use, the technological properties of puff pastry are improved, namely, the degree of absorption of margarine by the dough is reduced and its rolling is facilitated.

To improve the technological properties of shortcrust pastry, it is proposed to use lauric-type fats in the fatty base of margarine for baking. As one of the embodiments of the indicated invention, at least 25% of palm kernel (coconut) oil is added, as a result of which air retention in the mass is improved during the preparation of the dough and at the initial stage of baking, and the final edible product becomes friable and increased in volume.

- 1 037536

Thus, by changing the qualitative composition of margarine, it is possible to influence the technological properties of semi-finished products and final edible products.

It is known that margarine is an emulsion fat product consisting of particles of a dispersed phase and a continuous dispersed medium. In other words, margarine is an emulsion of a continuous fat phase and an aqueous phase that is dispersed as small droplets in the fat phase. In most cases, the fatty phase or fatty base of margarines is a mixture of butter at room temperature (liquid phase) with hard fat (solid phase).

The sources of the fatty base of margarines are most often vegetable oils, which have a liquid consistency at room temperature and therefore require artificial curing by transformation using any chemical, biochemical or physical processes, among which such as hydrogenation, transesterification, fractionation, or their combinations can be distinguished. Hydrogenation is the most studied, developed and commonly used curing method. The specialist is well aware that incomplete hydrogenation of liquid oils and the production of so-called salomas isomerization and accumulation of trans fats, which, if ingested, can cause serious harm to health, in particular, increase the risk of cardiovascular diseases and atherosclerosis.

Therefore, palm oil has gained wide popularity in the food industry, due to its composition and physicochemical properties. Palm oil production accounts for over 30% of the world production of all vegetable oils. The consumption of palm oil for the food industry is estimated at tens of millions of tons per year. Typical palm oil is 43-57% saturated fatty acids and 36-45% monounsaturated fatty acids, and 9-13% polyunsaturated fatty acids. For food technologies, the physicochemical properties of palm oil are optimal due to its semi-solid consistency at room temperature, acceptable color and organoleptic characteristics, as well as a fairly high content of natural antioxidants (carotenoids, tocotrienols, phytosterols, etc.). Different fractions of palm oil are also used in different ways in the food industry: palm olein is used in frying fats (due to its high smoke point, 230 ° C) and margarines; palm stearin is added to shortenings and hydrogenated milk fat substitutes; doubly fractionated palm olein is included in the fatty base of mayonnaise.

Despite the above, among consumers, for various reasons, a stable opinion is formed about the lack of benefits and even the presence of harm from palm oil. The complete rejection of palm oil or its fractions or salomas is a big technological problem. Such a need leads to a change in well-functioning technological schemes of production, correction of prescription compositions of semi-finished products and finished edible products. Changing the flavoring properties of finished edible products familiar to an ordinary consumer is unacceptable, since it inevitably entails a drop in consumption and demand for products.

In this regard, there is a need for margarines without palm oil, its fractions and without salomas, characterized by an optimal combination of properties, which determines its suitability for further processing and / or eating, to obtain high-quality semi-finished products and final edible products in the form as this is understood by catering specialists and ordinary consumers.

A functional oil mixture for the production of margarines is known from the prior art (RF patent RU2506805, 02/20/2014), manufactured as follows. A first oil fraction is obtained by combining liquid vegetable oil and fully hydrogenated vegetable oil in a ratio of about 70:30 to about 40:60. Next, the first oil mixture is subjected to transesterification to obtain a concentrated saturated fatty acid fraction. Thereafter, the liquid vegetable oil is mixed with the concentrated saturated fatty acid fraction in a ratio of about 40:60 to about 75:25 to obtain an oil mixture. The known invention can be used to produce baked goods such as biscuits and crackers, shortenings or sprinkles. The disclosed physicochemical characteristics indicate a too shallow melting profile of the fat base not suitable for shortcrust pastry, and solid triglycerides with a melting point above 36 ° C impart an unpleasant refractory sensation and are responsible for the waxy taste in the mouth.

An edible fat product based on sunflower oil is known from the prior art (US patent US4316919, 02.23.1985) for the preparation of margarine, containing a mixture (based on the weight of the fat product) (a) 30-75% of the transesterified component and (b) 25-70 %

- 2,037,536 by weight of the fatty product of the second component. The first component (a) consists of 30-100% hydrogenated sunflower oil and 0-70% liquid sunflower oil, based on the weight of the first component. The second component (b) contains 60-100% of liquid sunflower oil containing at least 65% by weight of linoleic acid, and up to 40% of hydrogenated sunflower oil (percentages are based on the weight of the second component). The consistency of the edible fatty product based on sunflower oil is a tube-type margarine for sandwich purposes.

The closest analogue of the claimed invention is a spreading product disclosed in US patent US6231914, 05.15.2001. The product contains margarine fat, which includes (i) liquid vegetable oil; (ii) a structuring amount of solid fat containing 60-100% fat blend; (iii) 0-40% structuring fat having N20 greater than or equal to 20. As liquid vegetable oil, soybean, sunflower, safflower, rapeseed, cottonseed, corn, flaxseed, olive, peanut oil, and their fractions and mixtures are used; as fat - hydrogenated liquid vegetable oil. As the structuring fat, lauric fat is used, for example, palm kernel oil, coconut oil or palm oil, the stearic fraction of any of these oils, any of these oils, fully hydrogenated, and mixtures of such oils. The result is a spread product with a melting profile similar to butter. The disclosed physical and chemical characteristics of the product for spreading provide a homogeneous, plastic dough mass for bakery products, imparts a pleasant taste and aroma.

A common disadvantage of these analogues of margarine without palm oil is the reduced processing characteristics for shortcrust pastry. The fat base of the described margarines and spreads without palm oil is either too soft or too refractory. Shortcrust pastry products differ from other types of products in that they are made from dough, which is not characterized by extensibility and elasticity. Margarine and sugars added to the dough according to the recipe should give the desired plasticity and at the same time limit the formation and swelling of gluten. The fat, forming thin films, covers the particles of flour attacked by water and thus prevents the swelling process.

Disclosure of invention

Thus, there is a challenge to create a palm oil-free margarine to overcome the above problems.

The technical problem to be solved by the claimed invention primarily consists in obtaining a stable margarine without the addition of palm oil, its fractions or mixtures, and without salomas.

Another technical problem to be solved by the present invention consists in obtaining margarine without palm oil, suitable for further processing, in particular for using it as a recipe component of various semi-finished products, for example, shortcrust pastry.

Also, the technical problem is to maintain the integrity of the margarine in the conditions of technological processing, that is, the optimal ratio of liquid and solid phases in the fat base.

In addition, the technical problem is to obtain a palm oil-free margarine, which has a high nutritional and biological value in comparison with those of conventional margarines, but retains the flavor and aroma properties in the finished edible products familiar to the average consumer.

The technical results of the claimed invention are to increase the rheological properties of shortcrust pastry using the margarine according to the claimed invention, to reduce the sticking of the dough to the elements of industrial equipment, to increase the aeration of margarine during whipping, to reduce the melting of fat during heat treatment, as well as to reduce the content of solid triglycerides in margarine and increase it. nutritional and biological value while maintaining flavor and aroma characteristics.

The specified technical results are achieved in the claimed invention due to the fact that the margarine contains vegetable oil, in addition to palm oil and its fractions, an artificially hardened mixture of fats from vegetable sources, an emulsifying component, lauric fat and water in the following ratio of components, wt%:

- 3 037536 vegetable oil 7-49 artificially hardened mixture of fats from vegetable sources 9-74 lauric fat 4-31 emulsifying component 0.5-3 water the rest.

In addition, specific embodiments of the invention are provided below.

According to a preferred embodiment, the margarine may additionally contain milk fat, edible salt, food acid, flavor and / or color, in the following ratio, wt%:

milk fat 0-10 edible salt 0-1 food acid 0-0.1 flavoring 0-0.2 dye 0-0.01

The margarine contains an artificially hardened mixture of vegetable fats, which is an interesterified mixture of at least one hydrogenated vegetable oil and at least one vegetable oil.

As the vegetable oil, preferably purified natural vegetable oil is used, selected from the group including sunflower, rapeseed, soybean, safflower, cottonseed, corn, mustard, peanut, camelina, olive, their high oleic varieties, as well as their fractions and mixtures.

The lauric fat is preferably selected from the group of vegetable fats such as coconut oil, palm kernel oil, shea butter, high lauric canola oil, in natural or modified form, fractions and mixtures thereof.

The emulsifier component is preferably an emulsifier composition containing mono- and / or diglycerides of fatty acids.

Brief Description of Drawings

The invention is illustrated by figures, where:

in fig. 1 shows the appearance of a sample of the finished edible product - cookies (example 3), prepared with the addition of margarine without palm oil when kneading the dough according to the claimed recipe of sample 1 (example 1);

in fig. 2 shows a sample of the finished edible product - cookies - in the break (example 3), prepared with the addition of margarine without palm oil when kneading the dough according to the claimed recipe of sample 1 (example 1);

in fig. 3 shows the appearance of a sample of the finished edible product - cookies (example 3), prepared with the addition of margarine without palm oil when kneading the dough according to the claimed recipe of sample 2 (example 1);

in fig. 4 shows a sample of the finished edible product - cookies - in the break (example 3), prepared with the addition of margarine without palm oil when kneading the dough according to the claimed recipe of sample 2 (example 1);

in fig. 5 shows the appearance of a sample of the finished edible product - cookies (example 3), prepared with the addition of margarine without palm oil when kneading the dough according to the claimed recipe of sample 3 (example 1);

in fig. 6 shows a sample of a finished edible product - a cookie - in the break (example 3), prepared with the addition of margarine without palm oil when kneading the dough according to the claimed recipe of sample 3 (example 1).

Implementation of the invention

In the framework of this application, the terms oil and fat are the same in the sense that it is traditionally developed in the professional environment. Oil is usually called fats that have a liquid consistency at room temperature.

The term refined natural vegetable oil should be understood as oil that has undergone at least one of the refining processes, namely, refining, deodorization, bleaching or freezing.

Natural vegetable oils are predominantly liquid and therefore any chemical, biochemical or physical processes suitable for this purpose are used to solidify liquid vegetable oils, namely hydrogenation (hydrogenation), transesterification, fractionation, or combinations thereof. The hydrogenation process can proceed in full or in part; in the latter case, cis-trans-isomerization of unsaturated fatty acids is possible. The total amount of trans fatty acids in the final mixture of the proposed margarine without palm oil according to the claimed invention is not more than 2%.

The term margarine is understood as an emulsion fat product consisting of particles of a dispersed phase and a continuous dispersed medium. In other words, margarine is an emulsion of a continuous fat phase and an aqueous phase that is dispersed as small droplets in the fat phase. The fat phase or fatty base of margarines is a mixture of butter at room temperature (liquid phase) with solid fat (solid phase).

The fat base of the palm oil-free margarine according to the claimed invention includes vegetable oil, with the exception of palm oil or its fractions, which is a liquid phase in the fat base. Preferably, the vegetable oil is selected from the group of natural vegetable oils such as sunflower, rapeseed, soybean, safflower, cottonseed, corn, mustard, peanut, camelina, olive, their high oleic varieties, as well as their fractions and mixtures. In percentage terms, this is the main ingredient in the recipe bookmark, which predetermines the main physicochemical and biological indicators of the fat base.

Margarine without palm oil according to the claimed invention has a lower TSH content, tempered faster, has a spreading consistency immediately after being removed from the refrigeration unit and is ready to be added to the dough, and also beats faster with sugar or powdered sugar. This is a significant advantage of this margarine in comparison with its analogues known from the prior art.

As you know, unsaturated fatty acids are of great biological importance. Linoleic and linolenic acids are essential (i.e. vital) food ingredients that the body does not produce, but receives exclusively from the environment along with food.

The composition of the purified natural vegetable oil used to obtain margarine, according to the claimed invention, contains up to 70% of unsaturated fatty acids, such as oleic, linoleic, linolenic and others. The high content of oleic and linoleic fatty acids in the quality composition of margarine without palm oil according to the claimed invention determines its lubricating effect, nutritional and biological value of food products obtained using such margarine.

When the content of the claimed margarine composition is less than 7 wt.% Of vegetable oil, the margarine becomes non-plastic, hard, greasy in taste and, as a result, such margarine is tempered for a long time when removed from the refrigeration unit, is poorly spread and has a crumbly consistency. This also leads to a decrease in the amount of biologically significant fatty acids in the composition of margarine and a decrease in the nutritional and biological value of food products obtained with the use of such margarine. The use of margarine with such a composition does not provide a dough with high technological performance. Shortcrust pastry prepared using such a margarine sticks to the whisk and blades of beating machines, and the finished edible product turns out to be hard, not crumbly enough, contains traces of impurities, and temper appears.

At the same time, the content of vegetable oil in the composition of margarine in an amount of more than 49 wt.% Gives it a buttery consistency. It is necessary to store such margarine at lower temperatures, and during storage, liquid fat migrates to the surface of the margarine. Low oxidative stability and shelf life of the product reduce the consumer value of margarine.

The developed palm-free margarine also contains an artificially hardened fat blend from natural vegetable sources, which is an interesterified mixture of at least one hydrogenated vegetable oil and at least one vegetable oil.

Vegetable oil for obtaining an artificially hardened mixture of fats is selected from the group of natural refined vegetable oils, such as sunflower, rapeseed, soybean, safflower, cottonseed, corn, mustard, peanut, camelina, olive, their high oleic varieties, as well as their fractions and mixtures.

Artificially hardened fat mixture resulting from transesterification

- 5 037536 vegetable oils, determines the structure-forming properties of the product (margarine), at room temperature has a solid consistency and is a solid phase in the fatty base of margarine.

The consistency of the product (margarine), its texture, color, appearance, taste and emulsion stability depend on the characteristics of the fat crystallization process. In the process of transesterification, the triglyceride composition of the oils used to obtain an artificially hardened mixture is randomized, which reduces the high hardness of the fat and, additionally, increases the stability of unsaturated fatty acids against oxidation by atmospheric oxygen.

The content of margarine in the composition of less than 9 wt.% Of an artificially hardened mixture of fats does not provide a dense consistency of margarine, margarine does not hold its shape well when whipping, migration of liquid fat to the surface of margarine during storage is not excluded and, as a result, the shelf life of margarine decreases in comparison solid margarine traditionally used in the food industry. In addition, the content of more than 74 wt.% Of the artificially hardened mixture of fats in the margarine composition makes the product insufficiently plastic, with a crumbly consistency, when using such a product, a prolonged feeling of grease appears in the mouth, the dough based on such margarine is difficult to deposit.

However, when the fat base contains margarine without palm oil only refined natural vegetable oil and an artificially hardened mixture of fats as liquid and solid phases, respectively, the subsequent use of such margarine as an ingredient for preparing semi-finished products, in particular shortcrust pastry, does not provide a dough with high technological performance, and the finished edible product is rough and tough. Quite quickly after kneading, the dough acquires a darker color and a denser consistency, tightens and is difficult to settle. Tightening of the dough means that the dough becomes denser during maturing due to the absorption of water, which is passively absorbed by the starch and flour proteins. The dough dries up and becomes less sticky, while the water does not evaporate, but migrates inward.

The authors of the present invention have unexpectedly found that the addition of technologically advanced lauric fat to the fat base of margarine without palm oil leads to a significant improvement in the technological properties of semi-finished products obtained in the production of shortbread dough, namely, an improvement in the rheological properties of the dough, and also prevents its rapid tightening, but in at the same time, it reduces the sticking of the dough on the rolls and walls of industrial equipment or machines in the confectionery shop In addition, the addition of technologically advanced lauric fat to the margarine composition according to the claimed invention helps to reduce the melting point of margarine without the need to add partially hydrogenated salomas, to increase the aeration of margarine when beating it with sugar or powdered sugar and to reduce fat melting during heat treatment of semi-finished products, and the finished edible product is obtained more fragile and crumbly. The total amount of trans isomers of fatty acids in the mixture of the proposed margarine without palm oil is not more than 2%.

Thus, technologically advanced lauric fat is a recipe component, the addition of which to the composition of margarine without palm oil improves the technological characteristics of margarine and the quality of semi-finished products made on its basis for making shortbread cookies.

The addition of lauric fat in an amount of less than 4 wt% does not exclude the aforementioned disadvantages of margarine and increases the cost of producing such margarine. On the contrary, exceeding the content of this component in an amount of more than 31 wt% reduces the technological characteristics of margarine without palm oil and does not allow its use immediately after being removed from the refrigeration unit, the margarine is hard, brittle, requires tempering, while the margarine liquefies during whipping. With long-term storage of such margarine, a soapy aftertaste appears. The production of such margarine is unprofitable due to the high cost of raw materials.

Lauric fat is preferably selected from the group of vegetable fats: coconut oil, palm kernel oil, shea butter, high-lauric canola oil in natural or modified form, fractions and mixtures thereof.

The quality formulation of the palm oil-free margarine formulation can also include milk fat to add the flavor characteristics of butter.

The qualitative composition of the developed margarine without palm oil includes an emulsifying component consisting of mono- and diglycerides of fatty acids, esters of glycerides and fatty acids, to form or maintain a homogeneous mixture of fat and water phases.

- 6 037536

The content in the composition of margarine according to the claimed invention of the emulsifying component in the range from 0.5 to 3.5 wt.% Ensures the stability of the quality of the resulting product with fluctuations in the quality indicators of raw materials used for its preparation, and indicators of technological processes, since margarine is a thermodynamically unstable two-phase a system, the stability of which depends on the emulsifiers used and on the degree of phase dispersion (particle size).

The composition of the proposed margarine without palm oil may include edible salt, which is added to the aqueous phase before the emulsification of water in oil. Salt gives margarine a salty taste, has mild antiseptic properties and prevents the development of putrefactive bacteria.

The edible acid in the proposed margarine without palm oil can be used as a functional additive as an acidity regulator (regulates acidity or alkalinity), as an antioxidant (regulates the shelf life extension, protecting against spoilage caused by oxygen oxidation of the air), as a flavoring agent (for making the margarine sour without palm oil). Any food-grade acid can be used as food acid.

To implement the claimed invention, oils and fats are used that are odorless and colorless, therefore, a flavoring agent, for example, a cream flavoring agent, and a colorant can be additionally introduced into the qualitative composition of the developed margarine without palm oil.

The claimed margarine without palm oil can be obtained according to the following technology well known to the person skilled in the art.

The prepared margarine fat base is mixed with the aqueous phase in the mixing tank. To prevent the development of microflora, the margarine emulsion is subjected to pasteurization. Subsequent supercooling and mechanical processing of the margarine emulsion is carried out in the combinator. At a sufficiently high cooling rate in the subcooler, the temperature decreases to such an extent that it becomes possible for the formation of lower melting, less stable crystalline forms of fat, which then spontaneously transform into more stable forms. To achieve a homogeneous structure of margarine after deep cooling, the resulting supercooled emulsion is subjected to intensive mixing and relative long-term mechanical treatment in a pin-rotor. Using the supercooling ability of margarine, it is possible to obtain a fine-crystalline structure with high plasticity, low melting point, good consistency and the necessary organoleptic properties.

The claimed invention is illustrated but in no way limited by the following examples.

Example 1.

Margarine without palm oil was prepared with the ratio of the components shown in table. one.

Table 1

Margarine component Content, wt% Sample 1 Sample 2 Sample 3 Refined natural sunflower oil 30.8793 11.4793 0 Purified natural rapeseed oil Artificially Cured Fat Blend: 0 0 40.28 a mixture of hydrogenated sunflower oil and refined natural sunflower oil Technological lauric fat: 40.0 55.0 28.0 Purified natural coconut oil 10.0 15.0 13.0 Emulsifier 0.6 0,4 0,4 Flavoring 0.02 0.02 0.02 Dye 0.0007 0.0007 0.0007 Edible salt oh h oh h oh h Lemon acid 0.02 0 0 Water rest rest rest

- 7 037536

Example 2.

Were determined the physicochemical parameters of margarine, obtained according to the formulations of samples 1-3. The results are presented in table. 2.

table 2

Indicator name Indicator value Object 1 Object 2 Object 3 Acidity, ° K 0,4 0.3 0.1 Peroxide number, mmol EO / kg 0,4 0,4 oh h Tm, ° C 36.0 36.5 38.4 FA transisomers,% 1.1 1,3 1,3 Saturated fatty acid content,% 37.6 43.8 34.1 Mass fraction of TTG,% 10 ° C 25.2 29.8 22.8 15 ° C 17.4 26.3 15.6 20 ° C AND 2 18.9 10.9 25 ° C 7.5 12.5 7.8 zo ° c 5.0 8.0 6.1 35 ° C 3.2 5.2 4.2

Example 3.

The consumer properties of kurabie shortbread cookies were monitored, in the production of which margarine obtained according to the recipe of samples 1-3 was used. 540 g of margarine was whipped at maximum mixer speed with 360 g of sugar. Then 1 egg was added. Stirred for 3 min at maximum mixer speed. Next, 900 g of flour, 0.90 g of soda and 1.05 g of salt were added. After adding the ingredients, the kneading was carried out manually until a uniform consistency. The dough was placed in a pastry bag and placed on a baking sheet. Baked at 190 ° C for 10 minutes.

Photographs of a cookie made using the palm-free margarine of Sample 1 are shown in FIG. 12.

Photographs of a cookie made using the palm-free margarine of Sample 2 are shown in FIG. 3, 4.

Photographs of a cookie made using the palm-free margarine of Sample 3 are shown in FIG. 5, 6.

According to the results of monitoring the consumer properties of shortbread cookies kurabie, in the production of which margarine without palm oil was used, obtained according to recipes of samples 1-3, it is fair to say that shortbread cookies have a set of properties given in table. 3 and characterizing the proper quality of the food product.

Table 3

Indicator Indicator score Surface Not burnt, without swelling, bursting bubbles, there are small cracks, a little rough. Color The cookie is golden brown in color. The form Correct, without dents, curly edges. There are small cracks at the edges of the items. Broken view Transverse, slightly uneven porosity, no large voids, no traces of impurities, the product has limited friability, not coarse. Smell and taste Clearly expressed, without foreign tastes and odors.

Thus, the claimed composition of margarine provides the production of palm oil-free margarine, which is a stable emulsion fat product without palm oil or its fractions and without salomas. The specified margarine is suitable for subsequent use both for obtaining various semi-finished products and for use in cooking - adding to ready-made food, spreading on bread or rolls, preparing light air creams and other confectionery products, as well as dishes in which butter is traditionally used.

At the same time, margarine retains its integrity under the conditions of technological processing, that is, the optimal ratio of liquid and solid phases in the fat base. The product has you

- 8 037536 juice nutritional and biological value in comparison with its known analogues. The total amount of trans fatty acids in the final mixture of the proposed margarine without palm oil is not more than 2%.

Claims (7)

CLAIM 1. Margarine containing vegetable oil, in addition to palm oil and its fractions, an artificially hardened mixture of fats from vegetable sources, an emulsifying component and water, characterized in that it additionally contains lauric fat in the following ratio of components, wt%: vegetable oil 7-49 artificially hardened mixture of vegetable fats 9-74 lauric fat 10-31 emulsifying component 0.5-3.0 water balance 2. Margarine according to claim 1, characterized in that it additionally contains milk fat, edible salt, food acid, flavor and / or dye, in the following ratio, wt%: milk fat 0-10 food salt 0-1 food acid 0-0.1 flavoring 0-0.2 color 0-0.01 3. The margarine according to claim 1, wherein the artificially hardened vegetable fat mixture is an interesterified mixture of at least one hydrogenated vegetable oil and at least one vegetable oil. 4. Margarine according to claim 1 or 3, characterized in that the vegetable oil is a purified natural vegetable oil. 5. Margarine according to claim 4, characterized in that the vegetable oil is selected from the group including sunflower, rapeseed, soybean, safflower, cottonseed, corn, mustard, peanut, camelina, olive, their high oleic varieties, as well as their fractions and mixtures. 6. Margarine according to claim 1, characterized in that the lauric fat is selected from the group of vegetable fats, including coconut oil, palm kernel oil, shea butter, high-lauric canola oil, in natural or modified form, fractions and mixtures thereof. 7. Margarine according to claim 1, characterized in that the emulsifying component is an emulsifier composition containing mono- and diglycerides of fatty acids.