RU2255601C2 - Food emulsion - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed emulsion includes cedar nut kernel and cocoa powder as filler, desiccated milk, sand sugar or substitute thereof, vanillin, cinnamon and food-grade acid, as well as vegetable oil, extract from soapwort (Suponaria Officinalis L.) roots, Laminal and water. Said components are used in predetermined ratio.

EFFECT: target product with improved biological value, decreased caloric capacity and increased storage time.

4 cl, 5 tbl

Description

The invention relates to the food industry and can be used in the production of functional products of directed action, in particular biologically valuable emulsions with various taste properties.

Currently, emulsion products are widely used, which are easily absorbed and due to the possibility of including various ingredients in their composition, they can expand the range of emulsion products of high biological value.

Most of these products are high-calorie, and therefore there was a need to develop low-calorie emulsion products, which, in turn, would not differ from those traditionally consumed in quality and biological value. One of the ways to solve this problem is to develop dessert emulsion formulations using vegetable emulsifiers introduced into vegetable, fruit or fruit purees or powders, taking into account the compatibility of the components used and the emulsifier.

Known food emulsion of the mayonnaise type, containing oil, tomato paste, fish stock and flavorings (AS RF No. 1479054) However, the emulsion lacks milk proteins necessary for the body, it has low structural and rheological properties and high fat content.

Known sauce paste containing milk proteins, vegetable oil, vegetable puree, flavoring additives, food acid and water (as.with. RF No. 1068094). However, this paste has insufficient storage stability, reduced structural and rheological properties due to the absence of an emulsifier and insufficient biological value.

For the enrichment of food emulsions with mineral salts and vitamins, various additives are introduced into them, for example, a biologically active additive based on food yeast (Russian Federation No. 2034505), and to improve the structural and rheological properties of food emulsions and increase their stability, a vegetable emulsifier is additionally added to the emulsions based on a soy product in the form of soy flour (Cl. RF No. 2182446) or soy base (Cl. RF No. 210501).

A food emulsion is known in which, for example, a soy protein isolate, which simultaneously performs the function of an additional emulsifier, is introduced to reduce calorie fat (for example, RF No. 2163770).

A known dry mixture for the preparation of an emulsion, in which a partial replacement of an emulsifier of animal origin - egg powder and milk powder is proposed with cold-swelling plant components such as pure sodium alginate, carboxymethyl cellulose, kelp powder, methyl cellulose, soy protein or a mixture thereof (Cl. RF No. 2101981 )

At the same time, the assortment of dessert food emulsions such as cream pastes is extremely small, although they can be used in preventive, dietary, and medical nutrition, because thanks to them, natural plant substances are introduced into the body in the most easily assimilated form.

Closest to the claimed is an oil-in-water emulsion of food, in particular mayonnaise cream containing vegetable oil, vegetable emulsifier, egg powder, food acid, sugar or its substitutes, natural fresh or dried flavorings, flavorings, food preservative and stabilizer ( p. of the Russian Federation No. 2182446). As an emulsifier is a mixture of plant and animal proteins. In this case, the role of a vegetable emulsifier, preservative and stabilizer is partially performed by soy flour of a certain particle size distribution. However, as follows from the description and the given examples, in order to ensure the necessary stability of the emulsion and the required shelf life, an stabilizer, preservative and structure-forming agent are additionally added to the cream. The emulsion is prepared by mixing all available components.

An object of the invention is to expand the range of emulsion dessert products of high biological value, low calorie content, with increased shelf life, which is achieved by optimizing the composition of the emulsion and the use of a new emulsifying composition of plant origin.

The problem is solved by a food emulsion, in particular a dessert chocolate-nut food emulsion with a paste consisting of vegetable oil, milk powder, sugar or its substitute, food acid, soap dish root extract (ECM) with a solids content of 7-8 wt.%, Laminal with a solids content of 3-4 wt.%, cocoa powder, pine kernels, cinnamon, vanillin and water in the following ratio of components, g per 100 g of food emulsion: ECM - 3.0; Laminal - 12.0; Vegetable oil - 40.0; Cocoa powder - 2.5; Pine nuts kernels - 10.0; Powdered milk 9.0; Sugar sand or its substitute - 12.0; Food acid - 0.3; Cinnamon - 0.2; Vanillin - 0.3; Water - 10.7.

The inventive composition of a food emulsion by optimizing the composition of the incoming ingredients results in a food emulsion enriched with nutrients and having high biological value, uniformity, stability and stability during storage without introducing additional stabilizer, preservative and emulsifier into its composition.

The biological value of this food emulsion and its high emulsion properties are determined by the composition of the raw materials used. The selection of components was carried out taking into account their biological, energy value and enrichment of the emulsion with deficient nitrides.

An emulsion is prepared by mixing the starting components. The mixing order does not affect the properties of the resulting paste. However, as a rule, all dry components: cocoa powder, milk powder, sugar, cinnamon, vanillin, food acid are previously dissolved in a prescription amount of water, a pre-prepared nut mass and emulsifying composition are added: ECM-Laminal, and then vegetable oil is driven in.

The inventive food emulsion contains components traditionally used in the food industry:

- vegetable oil, which can be used any deodorized soybean, olive, sunflower oil; sugar or a substitute for it, for example sorbitol, xylitol or others; milk powder, changing the fat content of which regulate the fat composition of the emulsion; food acid, usually citric, but ascorbic, tartaric, lactic and others can also be used.

Used pine nuts kernels are pre-fried and then ground to 1.0-1.5 mm.

Soapwort root extract (Suponaria officinalis L) (ECM) is a dark brown liquid with a solids content of 7-8 wt.%, Obtained by digesting the soapwort root soaked in hot water.

Laminal is a gel-like food product, which is a unique technology obtained from the extract from brown seaweed Laminaria Japonica (TU 9284-102-00472012-97), contains sodium salt of alginic acid, fucoidan, algae fiber, minerals (iodine, sodium, potassium, calcium, magnesium), soluble polysaccharides, vitamins A, B, ascorbic acid, iron and a number of other vital trace elements of plant origin. At the same time, we note that although Laminal contains sodium alginate, its properties differ from the properties of both crushed “sea kale-Laminaria” and pure alkaline metal alginates. And the combined use of ECM and Laminal made it possible to obtain a new plant emulsifier for dessert food emulsion.

It was experimentally determined that in order to ensure high quality and stability of the emulsion chocolate-nut paste, the components of the emulsifying system consisting of ECM - Laminal - vegetable oil should be in the ratio of 3:12:40.

Table 1 shows examples of the compositions of the chocolate-nut emulsion a, and in table 2 their organoleptic characteristics and energy value.

As can be seen from the above results, the claimed composition of the emulsion (example 4 of table 1) is optimal, providing the emulsion with the necessary organoleptic properties.

The physicochemical properties of emulsion products were determined by definition.

- titratable acidity (GOST 30004.2-93);

- moisture by drying the sample at atmospheric pressure (GOST 30004.2-93);

- ashes by ashing in a muffle furnace;

- protein substances by the Kjeldahl method (Borovikova L.A., Grimm A.I. et al. Product research: Textbook for merchandising departments of trade universities. M: Economics, 1980, 336 s).

Table 3 presents the chemical composition and energy value of the resulting food emulsion, which indicate its high nutritional and energy value.

To determine the mineral composition, the sample was opened by ashing for 2 hours at 550 ° C, followed by dissolution in nitric acid, and then analyzed on a Hitachi atomic absorption spectrophotometer.

The mineral composition includes almost all macro- and microelements necessary for humans (iron, manganese, aluminum, cobalt, copper, etc.), the calcium content, for example, is 0.15 mg per 100 g of product, and phosphorus 0.217 mg. Organic iodine content averages 1.7 mg per 100 g of product.

Emulsion samples were tested by definition.

- Bacteria of the group of Escherichia coli (BGKP) (GOST 9225, GOST 30004.2-93, SanPiN 2.3.2.560-96);

- Pathogenic microflora, including salmonella (GOST 10444.8-88, GOST 10444.9-88, SanPiN 2.3.2.560-96);

- Yeast and mold (GOST 10444.12-88, SanPiN 2.3.2.560-96).

The antibacterial and antifugal properties of the inventive emulsion were tested on the microbiological parameters of the emulsion prepared using the inventive emulsifier and control samples of the paste prepared using egg powder as an emulsifier. Studies were carried out for 60 days at a temperature of from 0 to 20 ° C. In the experimental samples, regardless of the storage mode, the amount of yeast and mold did not exceed the established norms during the entire study period. The total contamination of the paste remained virtually unchanged, while in the control samples it increased by 1-2 orders of magnitude. After 60 days of storage at temperatures from 0 to 20 ° C, the microbiological and organoleptic characteristics of the claimed emulsion met the "Hygienic requirements for the quality and safety of food raw materials and food products" 2.3.2.560-96 (table 4).

The amino acid composition of proteins was determined in protein hydrolysates after acid hydrolysis of 6 N. Hcl for 24 hours in sealed ampoules on an AAA-881 automatic amino acid analyzer using ion exchange chromatography.

The analysis showed that the protein composition of the food emulsion is represented mainly by essential amino acids, including, for example, mg per 100 g of the product, such as valine - 313.81; isoleucine - 246.26; leucine - 407.10; lysine - 247.64 and others, which indicates significant biological value.

It was found that chocolate-nut emulsion is characterized by a rather high content of monoenoic (53.51%) and polyenoic (35.56%) fatty acids with a low content of linolenic acid (0.4%). Therefore, it is rational to use soybean oil in the formulation, which makes it possible to balance the content of this acid and obtain dietary products. Nutritionists believe that the optimal ratio of ω3 / ω6 sem. acids entering the body with food is 1 / 3-1 / 5. Traditional food products in most cases do not satisfy these conditions, therefore, an adjustment is necessary. We found that the ratio ω3 / ω6 sem. acids for the fatty acid composition of pine nuts is 1/164, and soybean oil - 1/6. For the claimed chocolate-nut emulsion, this ratio is 1 / 3.6, which indicates the high biological value of this type of product.

The stability and stability of the food emulsion was determined by a complex of organoleptic, physico-chemical, rheological and microbiological indicators.

To determine the stability, experimental samples of the emulsion were prepared, some of which were placed in a refrigerator at a temperature of 0-5 ° C, and some were stored at room temperature and then the corresponding parameters were compared with freshly prepared samples. The results are shown in table 5. It is seen that the durability of the inventive emulsion does not change during 20 days of storage. Emulsion separation is not observed even after 60 days of storage. The same is confirmed by organoleptic indicators: after 20 days of storage, the paste is a uniform viscous mass with single air bubbles, has a delicate creamy consistency, the color, taste and smell are pleasant, harmonious, inherent in this product, without extraneous taste and smell.

Thus, chocolate-nut emulsion is a new emulsion product with a monolithic structure, significant biological and energy, as well as high microbiological stability, providing the paste with the required shelf life.

Table 1

Compositions of chocolate-nut emulsions

Name of components Number of components Example Number No. 1 Number 2 No. 3 Number 4 ECM 3.0 3.0 3.0 3.0 Laminal 6.0 8.0 10.0 12.0 Vegetable oil 40,0 40,0 40,0 40,0 Milk powder 15.0 18.0 11.0 9.0 Pine nuts 10.0 10.0 10.0 10.0 Cocoa powder 1,0 2,3 3.0 2,5 Granulated sugar 10.0 10.0 12.5 12.0 Citric Acid 0.1 0.1 0.2 0.3 Vanillin 0.1 0.3 0.1 0.2 Cinnamon 0.1 0.3 0.2 0.3 Water 14.7 8.0 10.0 10.7

table 2

Organoleptic characteristics of chocolate-nut emulsions

Example No. Organoleptic indicators Appearance, Consistency Taste and halls Color 1 Homogeneous, thick Smack of milk powder Light brown 2 Heterogeneous, dense Pronounced flavor of milk powder and spices Light brown 3 Homogeneous Too sweet taste and slight bitterness Dark brown 4 Homogeneous, delicate, creamy Strong chocolate-nut flavor and light cinnamon flavor Brown

Table 3

The chemical composition and energy value of dessert food emulsion

Moisture content, % Mass fraction of protein,% Mass fraction of fat,% Mass fraction of total sugar (by sucrose) in terms of dry matter,% Mass fraction of ash, insoluble in hydrochloric acid, with a mass fraction of 10%,% Mass fraction of iodine,% in terms of dry matter Calories, kcal, 100 g Acidity in terms of citric acid,% pH 34.0 5.09 50.3 12.8 2,4 2.0 · 10 ^-3 524.25 0.14 5,6

Table 4

Change in the microbiological parameters of the emulsion during storage

Sample Name Name of indicator Storage temperature KMAFANM, CFU / g, no more BGKP (coliforms), in 0.01 g of product Pathogenic mo, including salmonella, in 25 g of product Yeast, CFU / g, not more than Mold, CFU / g, not more than Freshly prepared samples Control (K) 1.9 · 10 ² - - - 10 emulsion (W) 2.310 ² - - twenty - After 10 days of storage (TO) T = 0-5 ° C 7.5 · 10 ³ - - 60 80 T = 18-20 ° C 1.3 · 10 ⁵ - - 1.2 · 10 ² 1,610 ³ (W) T = 0-5 ° C 2.110 ² - . - - T = 18-20 ° C 2.9 · 10 ² - - 10 10 After 20 days of storage (TO) T = 0-5 ° C 1,0 · 10 ⁵ - - 5 · 10 ³ 100 G = 18-20 ° C 3.0 · 10 ⁶ 6 · 10 ⁴ 2.5 · 10 ³ (W) T = 0-5 ° C 2.310 ² - - T = 18-20 ° C 3.6 · 10 ² fifty 10 The standard value of indicators for SanPiN 2.3.2.560-96 Creams with vegetable oils 1,0 · 10 ⁴ N / A N / A fifty fifty

Table 5

Change in physico-chemical parameters during storage

Name of prototypes Name of indicator Storage temperature Mass fraction of fat Moisture content, % Acidity in terms of lemon,% The stability of the emulsion,% intact emulsion pH Freshly prepared samples Control (K) 53.0 ± 0.9 35.0 ± 0.5 0.13 ± 0.04 97.0 ± 2 5.50 ± 0.2 emulsion (W) 50.0 ± 0.9 33.6 ± 0.5 0.14 ± 0.05 98.0 ± 2 5.60 ± 0.2 After 10 days of storage TO T = 0-5 ° C 53.0 ± 0.8 35.0 ± 0.5 0.13 ± 0.04 5.57 ± 0.2 T = 18-20 ° C 53.0 ± 0.8 37.3 ± 0.5 0.15 ± 0.05 9b, 0 ± 2 5.69 ± 0.2 W T = 0-5 ° C T = 18-20 ° C 50.0 ± 0.9 34.7 ± 0.5 0.14 ± 0.05 98.0 ± 2 5.68 ± 0.2 After 20 days of storage TO T = 0-5 ° C 53.0 ± 0.8 38.0 ± 0.5 0.13 ± 0.04 5.60 ± 0.2 T = 18-20 ° C 53.0 ± 0.8 40.4 ± 0.5 0.15 ± 0.05 95.0 ± 2 5.68 ± 0.2 W T = 0-5 ° C T = 18-20 ° C 50.0 ± 0.9 35.6 ± 0.5 0.13 ± 0.05 98.0 ± 2 5.69 ± 0.2

Claims (4)

1. A food emulsion containing an emulsifier, stabilizer, preservative, vegetable oil, filler, granulated sugar or its substitute, food acid, flavor and water, characterized in that as an emulsifier, preservative and stabilizer use a mixture of water extract of soapwort root (Suponaria Officinalis L) with a solids content of 7-8 wt.% And Laminal with a solids content of 3-4 wt.%, As a filler of pine nuts, cocoa powder, milk powder, and cinnamon and vanillin as a flavor, when the following shenii components g per 100 g of finished product: Soapwort Root Extract - 3.0 Laminal - 12.0 Vegetable oil - 40.0 Cocoa Powder - 2.5 Powdered milk - 9.0 Cedar kernels - 10.0 Granulated sugar or its substitute - 12.0 Food Acid - 0.3 Cinnamon - 0.2 Vanillin - 0.3 Water - 10.7 2. The food emulsion according to claim 1, characterized in that deodorized soybean oil is used as a vegetable oil. 3. A food emulsion according to one of claims 1 or 2, characterized in that sorbitol or xylitol is used as a sugar substitute. 4. A food emulsion according to one of claims 1 to 3, characterized in that citric, or ascorbic, or tartaric, or milk is used as food acid.