RU2255602C2 - Food emulsion - Google Patents

Abstract

FIELD: production of healthful and dietary meals.

SUBSTANCE: claimed creamy spread includes cedar nut kernel as filler, desiccated milk, sugar or substitute thereof, vanillin, 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: cream-and-nut, desert creamy spread with improved biological value, increased caloric capacity and increased storage time.

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 that are easily absorbed are widespread and, due to the possibility of including various ingredients in their composition, allow expanding the range of emulsion products of high biological value

Most of these products are high-calorie, and therefore there is a need to develop low-calorie emulsion products, which, in turn, would not differ from those traditionally consumed in quality and biological value. One way to solve this problem is to develop dessert cream-paste formulations using vegetable emulsifiers introduced into vegetable, fruit or fruit and berry 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 broth and flavoring additives (and.with. RF No. 1479054). However, in the emulsion there are no milk proteins necessary for the body, it has low structural and rheological properties and a 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 dessert cream paste, consisting of vegetable oil, milk powder, sugar or its substitute, food acid, soap extract root extract (ECM) with a solids content of 7-8 wt%, Laminal with a dry matter content 3-4 wt%, kernels of pine nuts, vanillin and water in the following ratio of components in g per 100 g of cream paste:

ECM - 3.0; Laminal - 8.0; pine nuts kernels - 10.0; vegetable oil - 40.0; milk powder 13.0; sugar sand or its substitute - 12.5; food acid - 0.2; vanillin - 0.2; water - 13.1.

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

The biological value of this paste 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 cream paste with deficient nutrients.

Cream-paste 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: milk powder, sugar, vanillin, food acid are previously dissolved in a prescription amount of water, a pre-prepared nut mass and an emulsifying composition are added: ECM-Laminal, and then vegetable oil is driven in.

The inventive cream paste 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.

Extract of soapwort root (Supponaria 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 extract from brown algae Laminaria Japonica (TU 9284-102-00472012-97) obtained by a unique technology, it contains sodium salt of alginic acid, fucoidan, algae fiber, and 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 joint use of ECM and Laminal made it possible to obtain a new herbal emulsifier for dessert cream paste.

It was experimentally determined that to ensure high quality and stability of the emulsion creamy nut cream paste, the components of the emulsifying system consisting of ECM - Laminal - vegetable oil should be in a ratio of 3: 8: 40.

The amount of solids in aqueous solutions was determined by the refractometric method at 20 ° C on an RL1 refractometer.

The organoleptic assessment of the quality of emulsion products provided for the following main indicators: appearance, color, smell and texture (GOST 30004 / 1-93 and GOST 30004.2-93).

Table 1 shows examples of the compositions of creamy nut cream paste, and in table 2 their organoleptic characteristics.

As can be seen from the above results, the claimed composition of the cream paste (example 3 of table 1) is optimal, providing the cream paste 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. Food product research: Textbook for merchandising departments of trade universities. M: Economics, 1980. - 336 p.).

Table 3 presents the chemical composition and energy value of the obtained dessert cream paste, 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 cream paste were tested on the microbiological parameters of the cream paste prepared according to the claimed composition 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 a temperature of 0 to 20 ° C, the microbiological and organoleptic characteristics of the inventive cream paste corresponded to "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 dessert cream paste is represented by all essential amino acids, including, for example, mg per 100 g of the product, for example, valine - 303.95; isoleucine - 258.24; leucine - 442.8; lysine - 265.34 and others, which indicates significant biological value.

Lipid extraction was carried out according to the method of Folch, while it turned out that the lipid content in the paste is about 50%, and they are mainly represented by nut and oil lipids.

It was found that creamy nut cream paste 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 creamy nut cream paste, this ratio is 1 / 3.6, which indicates the high biological value of this type of product.

The stability and stability of dessert cream paste was determined by a complex of organoleptic, physico-chemical, rheological and microbiological indicators.

The resistance of the resulting emulsions was determined by centrifugation for 5 min at a speed of 1500 r / s. Calculate the ratio of the volume of the undestructed emulsion to the volume of the sample (GOST 30004.2-93).

To determine the stability, prototypes of cream paste 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 resistance of the inventive cream paste 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, creamy nut dessert cream paste 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
Creamy Nut Cream Paste Formulations 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 9.0 8.0 12.0 Vegetable oil 40,0 40,0 40,0 40,0 Milk powder 15.0 17.0 13.0 11.0 Walnut 10.0 10.0 10.0 10.0 Sugar sand 10.0 10.0 12.5 12.0 Citric Acid 0.1 0.1 0.2 0.3 Vanillin 0.1 0.3 0.2 0.3 Water 15.8 10.6 13.1 11,4

table 2
Organoleptic characteristics of creamy nut cream paste Example No. Organoleptic indicators Appearance, Consistency Taste and smell Color 1 Homogeneous, liquid mayonnaise Unexpressed, with a touch of milk powder Light yellow 2 Homogeneous, creamy smack of milk powder Light cream 3 Creamy, delicate, uniform Pronounced creamy nutty, with a touch of vanilla Cream 4 Thick mayonnaise Sour with a hint of seaweed Creamy with a grayish tint

Table 3
The chemical composition and energy value of dessert cream paste. 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 27.9 5.13 50.8 13.8 2.2 1.8 · 10 ^-3 532.92 0.16 5,4

Table 4
Change in the microbiological parameters of the cream paste during storage Sample Name Name of indicator Storage temperature KMAFANM, CFU / g, no more BGKP (coli form), 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 Cream Paste (C) 2.410 ² - - 10 - After 10 days of storage (TO) T = 0-5 ° C 7.5 · 10 ³ - - 60 80 T = 18-20 ° C 1.3 · 10 ³ - - 1.2 · 10 ² 1,610 ³ (FROM) T = 0-5 ° C 2.010 ² - - twenty - T = 18-20 ° C 3.310 ² - - 40 - After 20 days of storage (TO) T = 0-5 ° C 1,0 · 10 ^s - - 5 · 10 ³ 100 T = 18-20 ° C 3.0 · 10 ⁶ 6 · 10 ⁴ 2.5 · 10 ³ (FROM) T = 0-5 ° C 2.2 · 10 ² 40 - T = 18-20 ° C 3,510 ² 70 - 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

Claims (4)

1. A food emulsion containing an emulsifier, stabilizer, preservative, vegetable oil, filler, sugar or its substitute, food acid and flavoring, characterized in that as an emulsifier, preservative and stabilizer use a mixture of aqueous extract of soapwort root (Supponaria Officinalis L) with solids content of 7-8 wt.% and Laminal with a solids content of 3-4 wt.%, as a filler of pine nuts kernels, milk powder, and vanillin is used as a flavoring agent, in the following ratio of components, g per 100 g is ready th product Soapwort Root Extract 3.0 Laminal 8.0 Vegetable oil 40.0 Powdered milk 13.0 Cedar kernels 10.0 Sugar sand or its substitute 12.5 Food Acid 0.2 Vanillin 0.2 Water 13.1 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 wine-stone, or milk is used as food acid.