RU1839083C - Emulsion protein-fat product - Google Patents

Description

The invention relates to the food industry and relates to the production of emulsion protein-fat products based on cottage cheese using ichthyene oil - a fat product made from fresh or frozen fish using the VNIRO technology (1). Iktienic oil is a source of physiologically active polyunsaturated fatty acids, the most important of which are eicosapentaenoic and docosahexaenoic acids, which are absent not only in animal fats, but also in vegetable oils,

This oil is intended for use in therapeutic and preventive nutrition, mainly in the treatment and prevention of atherosclerosis, hypertension, diabetes and diseases caused by increased blood coagulation.

According to studies conducted in the clinical nutrition clinic of the Institute of Nutrition of the Academy of Medical Sciences of the USSR, consumption of 0.8-2.0 g of eicosapentaenoic acid in the diet had an effect on blood lipids in patients with impaired composition. Under the influence of such diets, elevated levels of triglycerides and cholesterol were reduced, and blood coagulation was reduced, which prevents thrombosis and reduces the risk of myocardial infarction.

The main quality requirement for this oil is to maintain the polyunsaturated fatty acids (PUFAs) of the linolenic acid family in an unoxidized state, which ensures its high therapeutic efficacy. In this connection, gentle processing conditions for fish raw materials are provided for in the technology for the preparation of ichthyene oil, and its implementation time is limited to three months.

However, in spite of the indicated positive properties of this oil, its use directly in food is difficult because of its specific taste and the sharp fish oil characteristic of ziraxa, poorly perceived by patients.

For possibly wider use. calling ichthyene oil in diet therapy

various emulsion products are currently being developed

 -type, which includes this oil.

The main difficulty facing the developers is the selection of mutually compatible components that soften the taste and smell of ichthyene oil, as well as the development of technology for producing emuggy

products, ensuring the preservation of PUFAs in non-oxidized form. They attach particular importance to the latter circumstance, since the biological value of products containing ichthyene oil depends on it.

A number of products are known which contain, in various combinations, components of both fish and milk origin.

0 For example, a paste-like protein-fat product based on fish and milk raw materials is known. This is caviar oil (2). which contains caviar of low value fish species (23-35%), butter (355 65%) and protein supplements. In this case

as a protein supplement used

. boiled finely ground in ridge (1040%). -, Also known is a product from a mixture of dry

0 crushed fish with horse meat, milk protein, starch and seasonings, laid in layers, between which a layer of processed cheese is laid; a product based on fish enriched with whey proteins 5 mi, as well as a product from a mixture of chopped fillet, fish, sugar, blood plasma, lactoalbumin and other additives, which are crushed and cooled. These products have high nutritional value,

0 but contain few physiologically active polyunsaturated fatty acids.

The composition of the components used, the method of preparation of the products, and the consistency of the closest product are the well-known emulsion protein-fat product containing cottage cheese, milk, sodium bicarbonate (soda), melted butter and flavoring. In this product, fat

0 is emulsified, the product is stable in storage and does not exfoliate. However, a known product in which butter is used as a fat component is also poor in physiologically active polyunsaturated fatty acids.

The aim of the invention is to increase the biological value of the product while providing good palatability.

To achieve this goal, an emulsion protein-fat product comprising cottage cheese, a source of fat, flavoring agents, a liquid milk component, sodium carbonate, according to the invention, contains ichthyene oil in the following ratio of components;

Cottage cheese60 -55.0 Ichthyene oil SHG) RO.O Sodium bicarbonate O 1 1.0

Flavoring additives 0.5-8.0

Liquid milk

component else

In addition, either natural whole milk or a solution of cream cheese in soda in the following ratio of components, May, was reduced to the state of the described product as a liquid dairy component. %:

Cream cheese Water

16.0-20.0 80.8-84.0

or

cream cheese solution in a mixture of water

and m mal in the following ratio of components, May. %:

Cream cheese 8.0-11.0 Milk 19.0-23.0 Water Else

For

to remove the invention

 Examples of the preparation of an emulsion protein-fat product are given. Consumption of raw materials is given excluding losses.

; PRI me R 1 cooking product type 1 sauce ..s

; For the preparation of 100 kg of sauce, 6.4 kg of cottage cheese of 5% fat content, 37.1 kg of liquid milk component, 55.7 kg of ichthyene oil, 0.5 kg of salt and 0.1 kg of sodium bicarbonate are consumed. The composition of the liquid milk component includes 6.6 kg of cream cheese and 30.5 kg of water,

The process begins with the preparation of the finely ground base of cottage cheese, cream cheese, water and sodium bicarbonate. For this purpose, these components are introduced into the mixture preparation device and dispersed, for example, into a rotary pulsation apparatus. During the operation of the apparatus, the mixture is dispersed and heated to 70-80 ° C. As a result of the interaction of cottage cheese with bicarbonate, the dissolution of the fir tree occurs with pure sodium.

The latent milk base is then cooled to 40 ° C. Into the milk base, i. Thiene oil and salt are added and continue dispensing.

inapt cores are formed of protein coatings. Fat this

provides with subsequent cooling eagustovanie product. No liquid separation occurs during storage of the product, which contributes to the shelf life of the product.

The prepared product has a pH of 6.5, its p) Packaged and cooled.

The product is intended for use in. as a sauce for fish dishes. Its consistency is tender. creamy.

to jerk. From the resulting protein on the surface of fat

turns out to be emulsified. When a protein exhibits not only emulsifying, but also non-binding properties, it

0

5

0

fifty

fifty

It has the inherent healing and prophylactic properties of ichthyene oil.

Example 2 for the preparation of a sauce type product.

To obtain 100 kg of product, 6.6 kg of cottage cheese of 5% fat content, 35.0 kg of liquid milk component, 57.62 kg of mhthienic oil and 0.68 kg of salt, as well as 0.1 kg of sodium bicarbonate are consumed:

The composition of the liquid dairy component includes 7.58 kg of natural whole milk, 3.42 kg of processed cheese and 24.0 kg of water. The process of preparing the product is carried out according to Example 1. As a result, a sauce with a pH of 6.6 is obtained; its consistency is thicker than the sauce of Example 1.

Example 3, Preparation of a Sauce Type Product

To obtain 100 kg of the product, 6.83 kg of cottage cheese, 32, §8 kg of milk, kg of ichthyene oil, 0..71 kg of salt and 0.1 kg of sodium bicarbonate are consumed. The process is carried out as in example 1. Get the sauce with a pH of 6.7, it has an even thicker consistency than the sauce in example 1.

Example 4 preparing a paste type product. .

For the preparation of 100 kg of pasta, -54.6 kg of cottage cheese of 5% fat content, 32.8 kg of natural whole milk, 11.0 kg of ichthyene oil, 0.8 kg of salt and 0.8 kg of sodium bicarbonate are consumed. The process is carried out as in Example 1. As a result, a homogeneous paste with a pH of 6.7 is obtained, which is intended for direct consumption in food. The taste and smell of ichthyene oil in this paste are significantly reduced. The consistency is similar to cream cheese.

Preparation Example 5 of a paste type product.

To obtain 100 kg of paste, 46.3 kg of cottage cheese of 5% fat content, 27.4 kg of natural whole milk, 24.6 kg of ichthyene oil, 0.85 kg of salt and 0.85 kg of sodium bicarbonate are consumed. The process is similar to example 1. Get a paste with a pH of 6.6. intended for direct consumption. It has a more delicate texture than the paste in example 4.

Example 6 for the preparation of a vegetable-paste-type product.

For the preparation of 100 kg of pasta, 37.0 kg of cottage cheese of 5% fat is consumed. 32.4 kg of natural whole milk, 23.1 kg of ichthyene oil, 0.80 kg of salt, 0.80 kg of sodium bicarbonate and 5.9 kg of cooked chopped carrots. Instead of carrots, it is good to use 3.3 kg of cooked chopped beets. The process is carried out as in Example 1, except that the vegetable fillers are pre-cooked, crushed and added to the mixture at the end of the product preparation process. 5 The resulting paste has a taste and color inherent to the introduced vegetable fillers. The latter ennoble and soften the taste of the product.

Example 7 for the preparation of a product of type 10 sauce.

“For the preparation of 100 kg of a product of a sauce type, 6.0 kg of cottage cheese of 5% fat content, 60.0 kg of ichthyene oil, 33.4 kg of a liquid milk component, 0.1 kg of sodium hydrogen carbonate and 15 kg of salt are consumed (food cookware). The composition of the liquid dairy component includes 6.6 kg of processed sfr and 26.72 kg of water. The process of preparation of the duct lead according to example 1.20

The result is a sauce with a pH of 6.4, which is close to the sauce obtained in Example 1 by physicochemical and organoleptic characteristics.

Example 8 for the preparation of a product of type 25 sauce.

To prepare 100 kg of sauce, the products of the composition and quantity indicated in Example 7 are consumed, except that 33.4 kg of liquid milk component 30 includes 5.34 kg of processed cheese and 28.06 kg of water. The process is carried out as in example 1 and get a similar product.

PRI me R 9 cooking product type sauce .: 35

For the preparation of 100 kg of a product of a sauce type, components are used whose composition and quantities are taken according to Example 2, with the exception of the liquid milk component, the composition of which was changed.40

In the first case, 2.8 kg of cream cheese, 24.5 kg of water and 7.7 kg of milk were included in 35.0 kg of it; in the second case, 3.85 kg of processed cheese, 24.5 kg was introduced in 35.0 kg of it water and 6.65 kg of milk .. 45

The sauces obtained in this example met their requirements and were similar in quality (including taste) to each other and with the sauce prepared in example 2.50

Example 10 for the preparation of a product of a sauce type.

For the preparation of 100 kg of a product of the type of sauce, 6.72 kg of cottage cheese of 5% fat content, 40.0 kg of milk and milk component 55 are consumed. 52.5 kg of ichthyene oil (which was previously added as a flavoring additive in the amount of 1.28 kg, 0.68 kg of salt and 0.1 kg of sodium bicarbonate). The composition of 40.0 kg of liquid milk

The component includes 4.4 kg of cream cheese, 26.4 kg of water and 9.2 kg of milk.

The process is carried out according to example 2, while getting a sauce close to that prepared according to this example.

Example 11 for preparing a paste type product.

A paste-type product is prepared according to Example 4, the amount of consumed components is: 55.0 kg of cottage cheese of 5% fat content, 10.0 kg of ichthyene oil, 32.1 kg of "whole milk", 1.0 kg of sodium bicarbonate, 0, 9 kg of dry seasoning, for example, Yuzhn, 1.0 kg of salt.

The resulting paste (pH 6.7) is close to rjp the quality of the paste prepared according to Example 4. Moreover, it has a flavor inherent in the seasoning introduced.

Preparation Example 12 of a paste type product.

For the preparation of 100 kg of a product of the type of paste with vegetable filling, 39.2 kg, cottage cheese of 5% fat content, 27.0 kg of natural whole milk, 25.0 kg of ichthyene oil, 0.8 kg of sodium bicarbonate, 7.2 kg of cooked chopped carrots are consumed and 0.8 kg of salt.

The process is carried out as in example 6 and get a similar paste with a pH of 6.6.

Example 13 for preparing a paste type product.

For the preparation of 100 kg of a paste-type product, 55.0 kg of cottage cheese of 5% fat content, 10.0 kg of ichthyene oil, 33f2 kg of natural whole milk, 0.3 curry spices, 0.5 kg of salt and 1.0 kg of sodium bicarbonate are consumed . The product was prepared as in Example 4, with a paste having a pH of 6.8. Ready pasta has an aftertaste of added spice.

Formulations have been developed and tested in laboratory conditions. Products such as sauce and pasta using dry seasonings and flavorings.

Quality indicators of sauces and pastes prepared according to examples 1-6. are given in table. 1.

Data on storage results are presented in Table 2.

The described emulsion products containing 10-60% ichthyene oil, in comparison with the prototype have a higher biological value.

Since the claimed product differs from the prototype mainly in the source of fat, a comparative characteristic of their biological value should be given when evaluating the quality of fats.

As is known, the biological value of fats is determined by the content in km x of essential fatty acids. :.) G.l. . A comparative characteristic of the total amount, composition of fats and the content of essential fatty acids in the prototype and the claimed product is presented. From the data given in table. 3, it is seen that with the same total amount of fat in the prototype and the claimed product, the introduction of ichthyene oil increases the content of essential fatty acids in the latter and, consequently, its biological value by more than 5 times (2.4 compared to 0.43 g per 100 g of product).

In this case, thanks to the claimed product, thanks to ichthyene oil, it is enriched with essential fatty acids - eicosapentaenoic and docosahexenoic, which are absent in milk fat. The use of 20 g of sauce with 40% content of ichthyenovrgo oil provides the body with 0.9% eicosis

pentaenoic acid, which is a prophylactic or therapeutic dose for prolonged use. Moreover, in the composition of emulsion products, ichthyene oil is more suitable for consumption than in its natural form.

Work is underway to create a technological process and organize pilot production of the claimed product. At the same time, it was dreamed that, along with the ingestion of new oil, other fats of fish origin containing biologically active polyunsaturated fatty acids can be used to obtain it. (56) 1. USSR Copyright Certificate No. 1159547, cl. A 23 L 1/325. 1983.

2. Copyright certificate of the USSR .fSh 1642980, cl. A 23 C 23/00, 1989.

Table 1

Continuation of the table. 1

Table 2

Table 3

The claims specified liquid milk

component Else

1. EMULSION PROTEIN-LI-Tppotmst according to claim 1, characterized in

P9 YOUR PRODUCT containing cottage cheese, is that 2pa Gpl; VlenoGGs, Guo de T

fat meter, liquid milk component, 5field JJ as follows

sodium bicarbonate, flavors. EntoVo Compound (wt.%:

characterized in that, with a view to higher-IR 9P

non-biological value of the product, it is Rrmi OU Cream Cheese

contains ichthydides as a source of fat “

euyevoy oil, as a liquid milk-Yu3. The product according to claim 1, characterized in that.

th component - or milk, or soluble

pg of green cheese in water, or a solution of melted milk is used the next time the corresponding cheese in a mixture of water and milk is brought in, May. %:

the following ratio of components, processed cheese 8-11

s -%: Whole natural milk 19-23

Vorog 6-55 Water Else

Ichthyene oil 10-604, The product according to claim 1, characterized in that

/ sodium carbonate 0.1-1.0 that milk is used in the amount of 27.0 E bite additives 0.8-8.0 2040.0 May.%.