RU2264119C1 - Emulsion fatty foodstuff of 55 % fat content - Google Patents

Abstract

FIELD: food processing industry, in particular oil-and-fat industry.

SUBSTANCE: claimed product contains vegetable oil mixture, desiccated defatted milk, salt, food-grade soda, food-grade phospholipid, soy flour, and water in predetermined ratio. Vegetable oil mixture represents mixture of refined, deodorized wheel, barley, olive, chestnut, and dog rose oils in ratio of 3:3:3:1:1. As food-grade phospholipid it contains phospholipid concentrate, and as salt it contains iodinated table salt. Additionally product contains maize flour, honey, dog rose extract, blueberry berries, earth-nut, and chestnut.

EFFECT: product with improved structure, flow characteristics, balanced fatty acid composition, and increased shelf-time.

2 cl, 1 tbl, 2 ex

Description

The invention relates to the field of food industry, namely to the oil industry.

By emulsion is meant a homogeneous mixture of two immiscible and insoluble under ordinary conditions liquids.

Known food emulsion containing vegetable oil, a water-protein phase, including egg powder, skimmed milk powder, sugar, salt, mustard and acetic acid (see Kozin NI "Commodity science of edible fats, milk and dairy products" M., 1968, p. 208).

The disadvantage of this emulsion is the lack of storage stability and insufficient biological value.

Known food emulsion containing vegetable oil, skimmed milk powder, egg powder, sweetener, mustard powder, acetic acid, vegetable gums, sandalwood, a mixture of spices, salt, baking soda, nutmeg and water (see RU 2214106 C2, A 23 L 1/24, 10.20.2003). The disadvantage of this emulsion is the lack of stability of the emulsion during storage, as well as the absence of special ingredients containing the necessary biologically active additives.

The closest analogue is a food emulsion containing vegetable refined deodorized oil, skimmed milk powder, table salt, baking soda, a phospholipid food product, soy flour and water (see RU 2164762 C1, A 23 L 1/24, 04/10/2001).

The disadvantage of the closest analogue is the low shelf life of the emulsion and heterogeneity, which leads to a rapid separation of the phases.

The objective of the invention is to expand the range of oil and fat emulsion products of high quality.

The problem is solved in that the food emulsion fat product containing vegetable refined deodorized oil, skimmed milk powder, salt, baking soda, phospholipid food product, soy flour and water, according to the invention, it contains a mixture of refined deodorized wheat, vegetable refined barley, olive, chestnut and rosehip oils, with the following ratio of 3: 3: 3: 1: 1, as a phospholipid food product - phospholipid concentrate, wherein as the salt, it includes iodized salt and further - corn flour, honey, rosehip extract, lingonberry berries, peanuts or chestnuts in the following ratio, wt.%:

a mixture of refined deodorized wheat, barley, olive, chestnut and rosehip oils 55 skimmed milk powder 5-10 corn flour 5-10 soy flour 5-10 honey 2-4 iodized salt 0.3-0.7 baking soda 0.02-0.05 rosehip extract 0.5-1.5 phospholipid concentrate 0.3-0.5 lingonberry berries 1-3 peanut 5-8 chestnut 5-8 water rest.

At the same time, chestnut and peanuts are used in crushed form.

The technical result of the invention is to give the emulsion fat product functional properties, as well as the unusual effect of honey, rosehip extract, lingonberries, peanuts and chestnuts on flour in the fat phase. Namely, these components in the proposed ratios stabilize the protein complex of flour, as well as fats contained, in particular, in flour. In addition, the product has an improved structure and improved rheological properties, as well as a balanced fatty acid composition.

The use of corn and soy flour in the declared amounts not only simplifies the technological process of emulsion production, but also allows to achieve a high degree of dispersion of the tissue (cell walls) and to obtain a colloidal system consisting of finely dispersed particles of the cell walls uniformly distributed in a solution of polysaccharides of corn and soy flour. Intensive mixing provides a more complete interaction of polysaccharides with other components, which contributes to the stability of the emulsion, since the finely dispersed cell walls of corn and soy flour form a strong three-dimensional structure that enhances the emulsifying and stabilizing effect.

The fat phase of the emulsion product consists of a mixture of refined and deodorized vegetable oils with tocopherols, vitamins and trace elements stored in them. The use of a mixture of several types of oils in the composition of the product is due to the need to enrich the fatty acid composition of the fat phase.

Table 1 presents the compositions of the oils used.

Table 1. Indicators Vegetable oils Olive Wheat (grain) Chestnut Rosehip oil Barley (grain) Unsaturated fatty acids,% - oleic 80 thirteen 72 55 16 - linoleic 22 65 thirty thirty 58 - linolenic 2,5 5.5 2.0 2.0 7.0 The content of tocopherols, mg% 90 510 78 260 98

A mixture of refined deodorized wheat, barley, olive, chestnut and rosehip oils is made up in the following ratio of 3: 3: 3: 1: 1.

The fatty acid composition of the resulting mixture of oils is as follows: oleic acid - 47%, linoleic acid - 40%, linolenic acid - 4%.

In order to enrich the protein, carbohydrate, vitamin and mineral compositions of the product, as well as to create a capillary-porous structure of the product that increases its digestibility, soy and corn flour was used.

Soy flour has a preventive purpose and is characterized by: 35% vegetable protein content, which includes essential amino acids; 4.5% dietary fiber; 26.5% carbohydrates; trace elements: calcium - 348 mg, phosphorus - 510 mg. Of particular importance are the isoflavonoids contained in it, which are converted into phytoestrogens in the human body.

Cornmeal contains: 9% protein, 2% fat, 70% carbohydrates, 3% fiber, 16 mg% tocopherols, 4.5 mg% carotenoids, 0.3 mg% β-carotene.

Skimmed milk powder is used as an emulsifier emulsion. Phospholipid concentrate is a powerful emulsifier and biologically active substance. It consists of proteins, enzymes, tocopherols, vitamins and unsaturated fatty acids.

Peanuts and chestnuts are used as biologically active substances with prophylactic properties. Ground peanuts are especially useful for the prevention of diseases of the cardiovascular system. It contains: 55% lipids, 26% protein, 7% carbohydrates. The mineral composition of ground peanuts: phosphorus - 450 mg, potassium - 693 mg, calcium - 62 mg, sulfur - 305 mg, iron - 2 mg, as well as vitamins E and group B.

Shredded chestnut is a high-value dietary food product necessary for the prevention of hypertension and atherosclerosis. It contains: 2% fat, 6% protein, 60% carbohydrates, B vitamins and vitamin E.

To increase the vitamin balance of the emulsion product and give it preventive properties, honey, rosehip extract and lingonberry berries were used.

Honey is a very valuable dietary product that contains, in addition to easily digestible sucrose, also other valuable nutrients. It has received due recognition and is used in a modern clinic and medical institutions. The composition of honey includes more than 300 components - organic acids and their salts, nitrogen compounds, minerals, carbohydrates, vitamins, enzymes, higher alcohols, essential oils, phospholipids, sterols, more than 20 amino acids, including all irreplaceable. By the content of enzymes, honey is one of the first places among food products. The composition of honey includes more than 15 enzymes that catalyze redox, hydrolytic and other processes. The content of minerals in bee honey by the amount of some mineral salts is almost the same as their content in human serum. Honey contains potassium, calcium, sodium, magnesium, iron, phosphorus, etc. The vitamin composition of honey includes ascorbic acid, tocopherol, carotene (provitamin A), B2 (riboflavin), B5 (pantothenic acid), B ₉ (folic acid) , B ₆ (pyridoxine), H (biotin), PP (nicotinic acid), B ₁ (thiamine) and others. Honey has a beneficial effect on the gastrointestinal tract, on the cardiovascular system (with atherosclerosis, coronary heart disease, heart neurosis).

Rosehip extract contains 1100 mg of vitamin C; 5 mg carotene; 8.6 g of fiber; 0.07 mg of vitamin B ₁ ; 1.20 mg of vitamin PP; potassium, magnesium and others. The main active ingredient is ascorbic acid, which is associated with the biological activity of wild rose. In addition, rosehip is almost the only plant product in which ascorbic acid is present in combination with rutin (vitamin P) and only in this form is it absorbed by the human body as much as possible.

As a rosehip extract, a 50% aqueous rosehip extract is used.

The use of rosehip extract in an emulsion makes it possible to increase redox processes in the body, activate a number of enzyme systems, stimulate the body's resistance to infections and other adverse factors, enhance tissue regeneration processes, and have a beneficial effect on carbohydrate metabolism and vessel wall permeability.

Lingonberry berries have a bactericidal effect, due to the high content of benzoic acid in it. Therefore, the use of lingonberry berries as part of a food product allows you to protect it from oxidation and give it a pleasant taste and pink-red color. In addition, lingonberries are necessary for the prevention of hypertension, kidney disease and the cardiovascular system. The composition of lingonberry berries includes: vitamins C - 15 mg; In ₁ - 0.01 mg; B ₂ - 0.02 mg; PP - 0.2 mg; carotene - 0.05 mg. Mineral composition: potassium - 73 mg; magnesium - 7 mg; fiber -1.5 g. Lingonberry berries have antimicrobial ability and beneficially affect the microflora of the gastrointestinal tract, as well as increase appetite, improve digestion and increase the general tone of the body.

The claimed composition and ratio of components allows you to bring the resulting product to a rational formula, balanced for the main food components. And also their joint use provides a synergistic effect due to the mutual influence on each other and the strengthening of the action of each function, which allows you to store the product for 160 days at a temperature of 1-10 ° C without changing organoleptic and physico-chemical parameters.

A method of preparing a food emulsion fat product is as follows.

The chestnut fruits are pre-boiled for 30 minutes, peeled and chopped. Peanuts are peeled and boiled.

Skim milk powder is mixed with baking soda, iodized salt and dissolved in water at a temperature of 60-70 ° C. Then the mixture is cooled to 40 ° C, honey is added, stirred for 2 minutes. Soy and corn flour are added and mixed for 3 minutes. It is cooled to 30 ° C. and a phospholipid concentrate is introduced. A mixture of refined deodorized wheat, barley, olive, chestnut and rosehip oils is gradually added to the resulting composition in the following ratio of 3: 3: 3: 1: 1, ground peanuts and chestnuts, rosehip extract, lingonberry berries. Then the composition is homogenized and pasteurized.

The resulting fortified emulsion product is characterized by a high fatty acid, amino acid, carbohydrate and mineral composition. The product has a homogeneous homogeneous structure with a dense texture.

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of refined deodorized wheat, barley, olive, chestnut and rosehip oils in the following ratio 3: 3: 3: 1: 1 - 55, skimmed milk powder - 5, corn flour - 5, soy flour - 5, honey - 2, iodized salt - 0.3, baking soda - 0.02, rosehip extract - 0.5, phospholipid concentrate - 0.3, lingonberry berries - 1, peanuts - 5, chestnut - 5, water - the rest.

Example 2

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of refined deodorized wheat, barley, olive, chestnut and rosehip oils in the following ratio 3: 3: 3: 1: 1 - 55, skimmed milk powder - 7, corn flour - 8, soy flour - 6, honey - 4, iodized salt - 0.7, baking soda - 0.05, rosehip extract - 1.5, phospholipid concentrate - 0.5, lingonberry berries - 3, peanuts - 6, chestnut - 6, water - the rest.

When stored for 160 days at a temperature of 1-10 ° C, phase separation does not occur and the organoleptic and physico-chemical parameters do not change. The product is resistant to oxidation.

Claims (2)

1. Food emulsion fat product containing vegetable refined deodorized oil, skimmed milk powder, salt, baking soda, phospholipid food product, soy flour and water, characterized in that as a vegetable refined deodorized oil it contains a mixture of refined deodorized wheat, barley, olive, chestnut and rosehip oils in the following ratio: 3: 3: 3: 1: 1, phospholipid concentrate as a phospholipid food product, while salt it includes iodized salt and additionally corn flour, honey, rosehip extract, lingonberry berries, peanuts and brown in the following ratio, wt.%: A mixture of refined deodorized wheat, barley, olive, chestnut and rosehip oils 55 Skimmed milk powder 5-10 Corn flour 5-10 Soya flour 5-10 Honey 2-4 Iodized salt 0.3-0.7 Baking soda 0.02-0.05 Rosehip extract 0.5-1.5 Phospholipid concentrate 0.3-0.5 Lingonberry berries 1-3 Peanut 5-8 Chestnut 5-8 Water Rest 2. Food emulsion fat product according to claim 1, characterized in that the chestnut and peanuts are used in crushed form.