RU2192762C2 - Food emulsion and method of its preparation - Google Patents

Abstract

FIELD: food industry and public catering. SUBSTANCE: food emulsion contains the following ratio of components, mas.%: egg powder, 2.3-2.9; dry fat-free milk, 2.7-3.4; mixture of vegetable refined deodorized oils, 40.0-50.0; 30-% oil suspension of beta-carotene, 3.30; aspartame, 0.80; ascorbic acid, 0.28; flavor "Lemon", 6.00-7.50; water, the balance. Said emulsion may additionally include butter in amount of 19.2 mas.%, and also apple-black currant dietary paste in amount of 19.2 mas.%. For emulsion production, aqueous-protein phase is prepared by mixing water, egg powder and dry fat-free milk, and mixture is aged for swelling during 20 min. Mixture of vegetable oils, where 30-% oil suspension of beta-carotene is preliminarily diluted, is emulsified in swelled mixture. Aqueous solution of aspartame, ascorbic acid and flavor "Lemon" are introduced at the end of emulsification process. Whipped butter or apple-black currant dietary paste may add in prepared emulsion and mixed. EFFECT: broadened assortment of products with increased biological value with antimutagenic action; simplification of production process. 2 cl, 2 tbl, 8 ex

Description

 The invention is intended for use in the food industry and public catering and relates to the composition and method of preparation of food emulsions.

The closest analogue to the claimed product and method for its preparation is a food emulsion containing water, vegetable oil, egg powder, skimmed milk powder, flavoring additives and biologically active additives (BAA) containing 55% amino acids, 10% minerals, vitamins B ₁ , B ₂ and PP. Moreover, from vegetable oils use either sunflower, or corn, or olive, or soy, or a mixture of sunflower and soybean oils in a ratio of 2: 1.1; 1.1: 2. The emulsion is obtained in the following way: first, the aqueous-protein phase is prepared by mixing water, sugar, skimmed milk powder, egg powder and a biologically active additive is additionally introduced at 35-40 ^o С, after which the mixture is kept for 15-20 minutes and subjected to emulsification with vegetable oil and the introduction of flavorings is carried out after emulsification (1).

 A disadvantage of the known emulsion is the lack of dietary supplements in an amount that provides the antimutagenic effect of the product, unbalanced fatty acid and amino acid composition and the inability to use in diabetic nutrition due to the high content of sugars.

 The technical result achieved by the group of the invention is to simplify the cooking technology, expand the range of products of high biological value with antimutagenic effect.

 To achieve this technical result, a 30% oil suspension of beta-carotene (ZhBK) is introduced into the fat mixture, and aspartame and the Lemon Foundation are added to the aqueous phase containing ascorbic acid. In this case, the fat phase may include refined deodorized soybean, olive oil and butter.

The emulsion contains, by weight. %:
Egg Powder - 2.30-2.90
Skimmed milk powder - 2.70-3.40
A mixture of refined vegetable deodorized oils - 40.00-50.00
Butter - 0-19,2
30% Beta Carotene Oily Suspension - 3.30
Aspartame - 0.80
Ascorbic acid - 0.28
Lemon Foundation - 6.00-7.50
Diabetic apple-blackcurrant paste - 0-19,2
Water - Else
Issues of nutritional and biological value of food products, their macro- and microelement composition are discussed in detail in modern literature. However, to date, the effect of food and food components on human genetic health has not been practically considered, while analysis of the known data shows that food can contain substances that can cause mutational damage. Mutagenic properties are also noted in some food additives (saccharin, food green S, etc.). However, mutagens are not the only group of compounds that pose a danger to human genetic health. No less, but due to practical lack of knowledge, it is possible and more dangerous substances with commutagenic activity, i.e. not possessing their own mutagenic potential, but capable of enhancing the effects of known mutagens.

 In an in vivo experiment, we found the effect of introducing a 30% oily suspension of beta-carotene (ZhBK) on the cytogenetic effects of cyclophosphamide and dioxidine in mice (Tables 1, 2).

 ZhBK in the conditions of an acute experiment in the entire range of doses used (0.15-15 mg / kg) did not change the indicators characterizing the clastogenic activity of cyclophosphamide. A study of metaphase material, performed 24 hours after a single injection of dioxidine and ZhBK, did not reveal a significant effect of the latter on the clastogenic effect of dioxidine.

 Beta-carotene in a fat-soluble form, after a five-day preliminary administration in none of the doses used, had a significant effect on the manifestation of the cytogenetic effects of cyclophosphamide. A statistically significant decrease in the clastogenic effect of dioxidine by 42% and 57% was observed when animals were treated with ZhBK at doses of 1.5 and 0.15 mg / kg, respectively. The use of ZhBK at a dose of 0.15 mg / kg for the pretreatment of animals did not significantly affect the genotoxic effect of the mutagen.

 In experiments involving the combined use of cyclophosphamide and ZhBK for five days at the rate of 1.5 and 15 mg / kg, a statistically significant decrease in the effect of clastogen was recorded by 33 and 43%, respectively. In all cases, the level of cells with chromosomal lesions recorded in animals treated with dioxidine and ZhBK was 22-27% lower than in mice treated only with mutagen.

 Thus, the totality of the data of the conducted research complex shows that ZhBK has antimutagenic properties.

 The proposed emulsion is an independent food product and can be used as one of the ingredients in finishing semi-finished products, fats in baked semi-finished products in the confectionery industry, when replacing butter in the production of curd cheese, masses, creams, etc. In this regard, the concentration ranges of beta carotene and aspartame were determined by calculation based on the need to achieve antimutagenic doses of these nutrients with a daily intake of food emulsion at a rate of 20-30 g / day.

 The dissolution of the aspartame sweetener most effectively occurs at pH 4.5-6.0. In order to obtain an acidic environment, a solution of ascorbic acid is used, which simultaneously increases the biological value of the emulsion. Vitamin C has a general strengthening effect and antioxidant effect, which consists in normalizing lipid peroxidation, a violation of which is characteristic not only for all diseases of civilization, but also for radionuclide lesions. The processes of free radical oxidation of lipids occur not only in cell membranes, but also in the cytosol. Therefore, antioxidant protection can be effective only when combined with the use of fat-and water-soluble antioxidants, since their combined use significantly exceeds the antioxidant effect of each of the vitamins. The amount of ascorbic acid in the emulsion was determined by calculation, taking into account that the pH of the aqueous solution was in the range optimal for dissolving aspartame.

 As a flavoring additive, as well as to stabilize the structure of the product, the Lemon Foundation is used (Sanitary and Epidemiological Conclusion 77.99.02.916. D. 007199. 12.01 from 12/07/2001 to 12/07/2004, Certificate of Conformity 4981354, issued by the certification body for food products and food raw materials ROSTEST-MOSCOW, ROSS DE.PR71.B19713). The Lemon Foundation is a semi-finished product for the quick production of cold-cream creams. It is a powdery product, depending on the type, with the taste, smell and color of cherries, oranges, lemon, raspberries, chocolate, containing a gelling component, crushed natural fruits, coloring components. Depending on the taste and aroma directions, the mass fraction of solids in it is not less than 90.0%, protein not less than 8.1%, carbohydrates not less than 81.6%. Unlike the traditionally used agar, gelatin, pectins, alginates, it does not require preliminary heat treatment, it is mechanically stable and freeze-resistant.

 To obtain the emulsion of the desired consistency, it is necessary to introduce 6-8% of the stock by weight of the emulsion. After cooling, the consistency of such a product is homogeneous, creamy, slightly gelling.

 When the stock is introduced into the recipe in an amount of less than 6% by weight of the emulsion, its technological properties deteriorate: its density, resistance, viscosity, stability and effectiveness decrease. At the same time, a weak gelling and form-holding ability of the product was noted, which does not allow using it as a finishing semi-finished product in the confectionery industry.

 The introduction of more than 8% by weight of the emulsion into the formulation of the stock leads to a significant increase in the strength properties of the product: immediately at the end of the process, the consistency passes from creamy, slightly gelling to jelly-like, dense, well-retained form, which also makes it difficult to use as a semi-finished product .

 To obtain different taste shades, enrich the emulsion with dietary fiber and additional fortification, diabetic berry, fruit and fruit and berry pastes can also be added to the product (using aspartame, xylitol, sorbitol and their compositions as sweeteners).

Specific examples of the composition of the emulsions:
Example 1

The ratio of the components of the emulsion, wt.%:
Egg Powder - 2.90
Skimmed milk powder - 3.40
Refined deodorized soybean oil - 10.75
Refined Deodorized Olive Oil - 39.25
30% Beta Carotene Oily Suspension - 3.30
Aspartame - 0.80
Ascorbic acid - 0.28
Lemon Foundation - 7.50
Water - 31.82
Example 2

The ratio of the components of the emulsion, wt.%:
Egg Powder - 2.30
Skimmed milk powder - 2.70
Refined deodorized soybean oil - 8.60
Refined Deodorized Olive Oil - 31.40
Butter - 19.2
30% Beta Carotene Oily Suspension - 3.30
Aspartame - 0.80
Ascorbic acid - 0.28
Lemon Foundation - 6.00
Water - 25.42
Example 3

The ratio of the components of the emulsion, wt. %:
Egg Powder - 2.30
Skimmed milk powder - 2.70
Refined deodorized soybean oil - 8.60
Refined Deodorized Olive Oil - 31.40
30% Beta Carotene Oily Suspension - 3.30
Aspartame - 0.80
Ascorbic acid - 0.28
Lemon Foundation - 6.00
Diabetic apple-blackcurrant paste - 19.2
Water - 25.42.

Specific examples of the method:
Example 4

2.9 kg of egg powder, 3.4 kg of skimmed milk powder are mixed, 7 L of warm water (35-40 ^o C) is added, mixed and left for 20 minutes to swell.

 10.75 kg of soybean and 39.25 olive refined deodorized oils are mixed and 3.3 kg of a 30% beta-carotene fat suspension are dissolved in their mixture.

 0.28 kg of ascorbic acid, 0.8 kg of aslartam are added to the water remaining in the recipe (24.8 L) and mixed until the components are completely dissolved. 7.5 kg of Lemon stock is added to the resulting solution and mixed until completely absorbed by the stock water.

 The swollen egg-milk mixture is emulsified with a fat phase containing beta-carotene. When the mixture turns into a thick, homogeneous mass that retains its shape, without stopping beating, add an aqueous solution of ascorbic acid, aspartame and foundation with a thin stream.

 The total mass of the emulsion is 100 kg.

 Food emulsion is characterized by a creamy, slightly gelling consistency, yellow-orange color, lemon aroma, delicate sweet and sour taste.

 Example 5

 The preparation of the emulsion is carried out according to the recipe and technology described in example 1. However, the amount of the Lemon fund is 5.5 kg.

 The disadvantage of an emulsion is the deterioration of its technological properties: its density, resistance, viscosity, stability and effectiveness are reduced. At the same time, a weak gelling and form-holding ability of the product was noted, which does not allow using it as a finishing semi-finished product in the confectionery industry.

 Example 6

 The preparation of the emulsion is carried out according to the recipe and technology described in example 1. However, the amount of the Lemon fund is 8.5 kg.

 The disadvantage of the emulsion is an increase in density, viscosity. Immediately at the end of the technological process, the consistency passes from creamy, slightly gelling to jelly-like, dense, well-retaining form, which also makes it difficult to use as a semi-finished product.

 Example 7

 The emulsion is prepared according to the recipe and technology described in Example 1. However, the composition of the recipe components is slightly changed: the amount of egg powder - 2.3 kg, skimmed milk powder - 2.7 kg, soybean refined deodorized oil - 8.6 kg, olive refined deodorized oil - 31.4 kg, fund "Lemon" - 6.0 kg. In the finished emulsion add whipped butter in an amount of 19.2 kg and mix until a homogeneous consistency.

 Example 8

 The emulsion is prepared according to the recipe and technology described in Example 4. At the same time, instead of butter, 19.2 kg of diabetic apple-blackcurrant paste is added to the finished emulsion and mixed until a homogeneous consistency.

 The proposed method of preparation of food emulsion allows you to get a product of high nutritional value with antimutagenic properties, intended for diet (including diabetic) nutrition, as well as for the mass consumer. It can be used independently and as part of food compositions to normalize metabolic processes, strengthen the immune system, prevent adverse environmental conditions, increased radiation, and unbalanced nutrition.

Sourse of information
1. RU, 2034505 C, cl. 6 A 23 L 1/24, 05/10/95.

Claims (4)

1. A food emulsion containing water, vegetable oil, egg powder, skimmed milk powder, flavorings, a biological additive, characterized in that as a biological additive it contains a 30% oil suspension of beta-carotene and ascorbic acid from vegetable oils a mixture of soy and olive refined deodorized oils is used, aspartame and the Lemon Foundation are used as flavoring additives in the following ratio of components, wt. %:
Egg Powder - 2.30-2.90
Skimmed milk powder - 2.70-3.40
A mixture of soy and olive refined deodorized oils - 40.00-50.00
30% Beta Carotene Oily Suspension - 3.30
Aspartame - 0.80
Ascorbic acid - 0.28
Lemon Foundation - 6.00-7.50
Water - Else
2. The emulsion according to claim 1, characterized in that it contains butter in an amount of 19.2 wt. %  3. The emulsion according to claim 1, characterized in that it contains diabetic apple-blackcurrant paste in an amount of 19.2 wt. %  4. A method of preparing a food emulsion, comprising preparing a water-protein phase by mixing water, egg powder, skimmed milk powder, keeping the mixture for 20 minutes to swell, followed by emulsification with vegetable oil, characterized in that soybean is used from vegetable oil and olive refined deodorized oils, when mixed, a biological additive is introduced, which is used as a 30% beta-carotene oil suspension, and in the final stage Adia emulsification injected with an aqueous solution of ascorbic acid, aspartame and Foundation "Lemon".  5. The method according to p. 4, characterized in that in the emulsion is added an additional butter, which is pre-whipped, or diabetic apple-blackcurrant paste in an amount of 19.2 wt. %

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