RU2204912C2 - Protein-fatty "orange" cream and method for manufacturing the same - Google Patents

Abstract

FIELD: food-processing industry, in particular, confectionery industry and catering. SUBSTANCE: cream comprises emulsion used as fatty component and dry egg albumen "Ovafin orange" used as protein component. Soya oil is fatty phase of emulsion, into which 30%-beta-carotene fatty phase and butter are introduced. Emulsifier is egg powder and dried fat-free milk mixture. Aqueous phase comprises ascorbic acid, aspartam and "Universal" source as stabilizer. Cream components are used in the following ratio, wt%: egg powder 1,5-2.3; dried fat-free milk 1.9-2.1; soya oil 17.5-26.0; butter 3.5-6.0; "Universal" source 4.5-5.0; dry egg albumen "Ovafin orange" 4.75; ascorbic acid 0.15; 30%- beta-carotene fatty suspension 2.65; aspartam 0.6; water the balance. Method involves preparing emulsion by adding water into egg powder and dried fat-free milk mixture; holding for 20 min for swelling and emulsifying with soya oil, wherein 30%-fatty beta-carotene emulsion is preliminarily diluted; when resultant mixture changes into thick homogeneous mass having stabilized form, adding aqueous phase in the form of thin film without interrupting whipping process, with aqueous phase being prepared by adding ascorbic acid, aspartam, "Universal" source into water and mixing until water is fully absorbed with said source; churning butter and mixing with emulsion; reducing "Ovafin orange" egg powder with water; whipping; adding into resultant whipped mass preliminarily prepared emulsion and mixing. With indicated component ratio, 30% beta-carotene fatty suspension and aspartam combination provides for antimutagenic action of cream. EFFECT: improved quality of creamed confectionery mass, simplified production method, wider range of products and increased biological value of product. 3 cl, 2 tbl

Description

 The invention is intended for use in the confectionery industry and catering and relates to the composition and method of preparation of creams.

 A known product and method for producing whipped protein cream, for which a cream is prepared by whipping butter with condensed milk with the addition of flavoring and preservative. Boiled sugar syrup, add honey and continue to boil until the solids content of 85%. The chilled sugar-honey syrup is injected with swollen gelatin. Beat the chicken proteins, stabilizing the foam with citric acid, add sugar-honey syrup with gelatin and continue to beat until a lush, homogeneous mass is obtained (1).

 The disadvantage of the product is that it contains 42% sucrose, which prohibits its use in the nutrition of diabetic patients, does not have high biological value and does not contain biologically active additives that provide antimutagenic effect. The disadvantage of this method is the complicated method of preparation, including prolonged cooking of the syrup, its cooling, soaking gelatin.

The closest analogue to the claimed product and method is a method for the production of whipped confectionery masses, in which gelatin is introduced into the hot whipped mass from a mixture of egg component and sugar syrup as a stabilizer. Sodium alginate in an amount of 0.1-0.3% is added at the end of whipping at a temperature of the mass from 30 to 45 ^o C, whipping is continued at a reduced speed and fats and food additives are introduced. As the egg component, protein, yolk, or a whole chicken egg (2) is used in the following ratio of components, wt.%:
Gelatin - 1.9
Sodium Alginate - 0.1
Sugar - 46.0
Egg component (protein, yolk) - 8.0-10.0
Butter - 13.0-20.0
Vegetable oil - 0-7.0
Water, Food Additives - Else
The disadvantage of this product is that it contains 46% sucrose, which prohibits its use in the nutrition of diabetic patients, does not have high biological value and does not contain biologically active additives that provide antimutagenic effect. The disadvantage of this method is the complex cooking process, including the duration of the cooking process of the syrup and soaking gelatin.

 The present invention aims to solve the problem of creating a composition and method for the production of protein-fat cream, which would not have the above disadvantages.

 The technical result of the group of inventions is to improve the quality of whipped confectionery masses while simplifying the production method and expanding the range of products of high biological value with antimutagenic effect.

The technical result is achieved in that the protein-fat cream containing vegetable and butter, egg component, stabilizer, food additives and water, characterized in that it additionally contains skimmed milk powder, contains egg powder "Owafina orange" and egg powder, the Universal fund as a stabilizer, deodorized refined soybean oil from vegetable oil, and ascorbic acid, a 30% fat suspension of beta-carotene and aspart as food additives m, in the following ratio of components, wt.%:
Egg powder - 1.5-2.3
Skimmed milk powder - 1.9-2.1
Soybean Oil - 17.5-26.0
Butter - 3.5-6.0
Foundation "Universal" - 4.5-5.0
Dry egg white "Owafina orange" - 4.75
Ascorbic acid - 0.15
30% beta-carotene fat suspension - 2.65
Aspartame - 0.6
Water - Else
The technical result is achieved in that a method of preparing a protein-fat cream, including beating an egg component, introducing a fat component, a stabilizer and food additives with subsequent mixing of the components, is characterized in that the fat component, which is used refined soybean oil deodorized with previously diluted in it with a 30% fat suspension of beta-carotene, emulsify with a swollen mixture of egg powder and skimmed milk powder, at the final stage of the emulsion Hovhan injected aqueous solution containing the ascorbic acid stabilizer foundation "Universal", aspartame and whipped butter in the resulting emulsion was introduced dried egg white "Ovafina orange" in which water is added and pre-whipped for 3-5 min.

 The identification of the ability of the composition of aspartame and carotenoid dyes to inhibit induced mutagenesis creates sufficient prerequisites for the development of functional products based on them. In order to experimentally resolve the issue of the interaction between these two different antimutagens, a special study was undertaken to study the antimutagenic properties of the combination of aspartame with a dye based on a 30% fat suspension of beta-carotene (ZhBK).

 In an in vivo experiment, we found the effect of co-administration of ZhBK and aspartame on the cytogenetic effects of cyclophosphamide in mice (Table 1). As a result of the study, the ability of these substances to reduce the cytogenetic effect of alkylating agents under the conditions of an acute experiment, pre-treatment and with the joint introduction of mutagen and the above substances was established. Dosages have been established in the range of which beta-carotene and aspartame do not possess comutagenic activity, which indicates the genetic safety of their possible use as pharmacological agents or food chemopreventers that increase resistance to mutagenic effects.

 Summarizing the totality presented in table. 1 of the results, it is impossible not to conclude that both antimutagenic components of the presented combination of food additives harmoniously complement each other (Table 2). This informs the investigated combination of fundamentally new consumer properties, since its use can have a protective antimutagenic effect in all possible situations of contact with the mutagen: single and combined with the combination, single, which occurred against the background of prolonged regular consumption of the combination and chronic mutagenic effect against the background of simultaneous parallel consumption products containing a detected antimutagenic combination.

 The proposed cream is an independent food product and can be used as a finishing semi-finished product in the confectionery industry, when replacing butter and sugar in the production of curd cheeses, 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 cream at a rate of 30-40 g / day.

 The dissolution of the aspartame sweetener most effectively occurs at pH 4.5-4.8. 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 with the combined use of fat-and water-soluble antioxidants, since their combined use significantly exceeds the antioxidant effect of each of the vitamins.

 Replacing most of the butter with soybean oil enriches the emulsion with vitamin E. The presence of tocopherol, a natural antioxidant in soybean oil, inhibits the oxidation of fats and beta-carotene, which ensures better preservation of the biological value of the product and prolongs its shelf life.

 The Universal Foundation is used as a stabilizer of the cream structure (Sanitary and Epidemiological Conclusion 77.99.02.916. D. 002885.05.01 from 05.28.2001 to 05.28.2004, Certificate of Conformity 0124276, issued by the certification body for food products and food raw materials ROSTEST-MOSCOW, ROSS DE.PR71.N25041). The 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 flavoring directions, the mass fraction of solids in it is at least 90.0%, protein at least 8.1%, carbohydrates at least 81.6%. Unlike the traditionally used agar, gelatin, pectins, alginates, it does not require preliminary heat treatment, it is mechanically stable and freeze-resistant.

 When the stock is introduced into the recipe in an amount of less than 5% 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 10% by weight of the emulsion into the formulation of the stock leads to a significant increase in the strength properties of the product: immediately after the completion of the technological 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 .

 The proposed method of preparing protein-fat cream allows you to get a product of high nutritional value with antimutagenic properties, intended for functional 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.

Specific examples of the composition of protein-fat creams:
Example 1
Egg Powder - 1.5
Skimmed milk powder - 1.9
Soybean Oil - 17.5
Butter - 6.0
Foundation "Universal" - 5.0
Dry egg white "Owafina orange" - 4.75
Ascorbic acid - 0.15
30% beta-carotene fat suspension - 2.65
Aspartame - 0.6
Water - 59.95
Example 2
Egg Powder - 2.3
Skimmed milk powder - 2.1
Soybean Oil - 26.0
Butter - 3.5
Neutral Foundation - 4.5
Dry egg white "Owafina orange" - 4.75
Ascorbic acid - 0.15
30% beta-carotene fat suspension - 2.65
Aspartame - 0.6
Water - 53.45
Specific examples of the method:
Example 3
An emulsion is prepared, for which 1.5 kg of egg powder, 1.9 kg of skimmed milk powder are mixed, 4.2 kg of warm water (35-40 ^o C) is added, mixed, left to swell for 20 minutes and emulsified with 26.0 kg of soybean oil, in which 2.65 kg of a 30% fat beta-carotene suspension was previously diluted. When the mixture turns into a thick, homogeneous mass that retains its shape without stopping beating, add a thin stream of the aqueous phase, for the preparation of which 0.15 kg of ascorbic acid, 0.6 kg of aspartame, 5.0 kg are added to water (13.0 L). Fund "Universal" and mix until completely absorbed by the water fund. Butter (6 kg) is whipped and mixed with an emulsion.

4.75 kg of dry egg protein "Owafina Orange", chilled boiled water with a temperature of 1-5 ^o C (42.75 l) are loaded into a whipping machine and beat for 3-5 minutes. To prevent powder spraying, whipping is started at low speeds. Then, the whipping speed is increased to 600 rpm and beat until a fluffy mass is formed that retains its shape well. In the resulting mass add the previously prepared emulsion and mix.

 The cream is characterized by a creamy, lush, delicate texture, holds its shape well, yellow-orange color, rich sweet and sour taste and aroma of orange.

Example 4
The cream is prepared according to the technology described in example 3, however, the following changes were made to the recipe: the amount of egg powder - 2.3 kg, skimmed milk powder - 2.10 kg, soybean oil - 26.0 kg, butter - 3.5 kg, wagon fund - 4.5.

Sources of information
1.SU, 1687225 A1, A 23 L 1/05, A 23 G 3/00, 10.30.91, bull. 40.

 2. RU, 2121279 C1, 6 A 23 G 3/00, A 23 L 1/06, 11/10/98, bull. 31.

Claims (1)

1. Protein-fat cream containing vegetable and butter, egg component, stabilizer, food additives and water, characterized in that it additionally contains skimmed milk powder, as an egg component contains dry egg white "Owafina orange" and egg powder, the Universal fund was used as a stabilizer, soybean oil was used from vegetable oil, and ascorbic acid, a 30% fat suspension of beta-carotene and aspartame were used as food additives in the following ratio of components, wt. %:
Egg powder - 1.5-2.3
Skimmed milk powder - 1.9-2.1
Soybean Oil - 17.5-26.0
Butter - 3.5-6.0
Foundation "Universal" - 4.5-5.0
Dry egg white "Owafina orange" - 4.75
Ascorbic acid - 0.15
30% beta carotene fat suspension - 2.65
Aspartame - 0.6
Water - Else
2. A method of preparing a protein-fat cream, including beating an egg component, introducing a fat component, a stabilizer and food additives, followed by mixing the components, characterized in that the fat component, which is used as soybean oil with 30% fat a suspension of beta-carotene, emulsify with a swollen mixture of egg powder and skimmed milk powder, at the final stage of emulsification, an aqueous solution containing ascorbic acid is introduced, stabilization Op fund "Universal", aspartame and whipped butter in the resulting emulsion was introduced dried egg white "Ovafina orange" in which water is added and pre-whipped for 3-5 min.

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