RU2292167C1 - Food emulsion paste and method for its obtaining - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing vegetable emulsion fatty products. The suggested food emulsion contains fatty foundation out of the mixture of vegetable refined deodorized oils aromatized with a smoking preparation chosen out of the group of olive, soybean and sunflower ones at the ratio that provides ω-6:ω-3 fatty acids being equal to 1:9-10.5, eggplant puree, an extract out of Saponaria root as an emulsifier, Laminal as a stabilizing agent and, also, ascorbic acid and common salt. The method for obtaining the paste suggested deals with supplementing the emulsifier with, at first, a fatty foundation followed by Laminal, eggplant puree and other food additives at constant mixing, moreover, the mixture should be homogenized at the rate of 1500 rot./min, not less. The innovation enables to obtain the product being stable at storage along with higher structure-rheological and high organoleptic properties.

EFFECT: higher efficiency.

5 cl, 4 ex, 5 tbl

Description

The invention relates to the food industry and can be used as pastes, sauces, fillings, as well as for the preparation of food emulsion fat products, in particular pastes, which can be used as an independent food product.

Known food emulsion containing vegetable oil, an emulsifier in the form of soy protein isolate, a thickener in the form of crushed seaweed, food acid and 1-3% of various flavors, while the mixture of emulsifier and thickener serves as a builder. The emulsion contains up to 30% vegetable oil, 4.5% emulsifier and up to 12.5% thickener. An emulsion is obtained by mixing its constituent components, heating and subsequent homogenization of the resulting mass (Cl. RF No. 2163770, publ. 2001.03.10).

The disadvantage of this emulsion is that it can be obtained only at enterprises that have their own production of soy base, since its shelf life is not more than 36 hours. In addition, the technological features of obtaining a soy base do not guarantee the reproducibility of its emulsifying properties, which in turn does not provide a food emulsion with stable physicochemical characteristics. This emulsion does not have sufficient storage stability, since it does not contain stabilizing components that prevent the oxidation of the fat phase, and the emulsifier has insufficiently high fat emulsifying properties.

Known food emulsion containing as an emulsifier and stabilizer egg powder and milk powder, a mixture of refined deodorized oils, a suspension of beta-carotene as an antimutagenic additive, ascorbic acid and water. To obtain an emulsion, a water-protein phase is prepared by mixing egg powder, skimmed milk powder, water and left for 20 minutes to swell. Then the mixture is emulsified with the fat phase, and the introduction of an aqueous solution of beta-carotene and ascorbic acid is carried out at the final stage of emulsification (Cl. RF No. 2192763, publ. 20.11.2002).

However, this composition of the emulsion does not provide its antimicrobial stability, leads to the formation of an emulsion product with low structural and rheological properties, which reduces the area of its use.

Known food emulsion containing vegetable oil, food acid, flavoring agents, water and optionally mayonnaise emulsion with a pH of 4.0-10.0 and a viscosity of 4.0-40.0 Pa · s and / or mustard emulsion with a viscosity of 1.0 -25.0 Pa · s, and / or fruit and / or vegetable emulsion with a pH of 3.0-10.0 in an amount providing a pH of 1.0-9.5 in the finished product, a viscosity of 2.0-55.0 Pa · s and / or fluidity of 0.5-15.0 cm for 30 s (p. RF №2166867, publ. 2001.05.20).

As vegetables and / or fruits for the emulsion, carrots and / or beets, and / or onions, and / or garlic, and / or currants, and / or cranberries, and / or cherries are used, and they can be used fresh, boiled, dried, frozen, canned form, as well as in the form of flakes, powders, juices, syrups, pastes, mashed potatoes.

To prepare such emulsions, all components are separately dissolved in water in a predetermined sequence, homogenized to obtain an emulsion with desired characteristics, cooled, and then vegetable oil is used first, then food acid and flavor additives. It is possible to directly inject specified amounts of water, vegetable oil, food acid and flavor additives directly into the finished mayonnaise, and / or mustard, and / or fruit and / or vegetable emulsion with the stated characteristics.

The disadvantages of this emulsion include a limited scope - use only as mayonnaise and low storage stability, as well as an extremely small amount of vegetable additives used only for flavor.

Closest to the claimed is a food emulsion product containing vegetable oil, skimmed milk powder, baking soda, flavoring additives (mustard powder, sugar, salt, food acid), water and mashed boiled carrots or beets in an amount up to 60%, which performs role of an emulsifier. The product is prepared by dissolving powdered milk and baking soda in water while heating, adding mashed carrots or beets and flavorings to the resulting solution, holding the prepared mixture at 98-100 ° С for 15-20 minutes, then adding vegetable oil, acid and homogenization of the obtained mass (AS USSR No. 724117, publ. 03/30/1980).

However, the resulting emulsion product does not provide the necessary stability of the emulsion, has low structural and rheological properties and microbiological stability.

The objective of the invention is to expand the range of food emulsion fat products by developing a composition that is stable during storage, with increased structural-rheological and high organoleptic properties.

The problem is solved by food emulsion paste containing ascorbic acid, salt, a fat base, which is used as a mixture of vegetable oils flavored with a smoke preparation, providing a ratio of ω-6 and ω-3 fatty acids equal to 1: 9.0-10.5, emulsifier is an extract of soapwort root with a dry matter content of 7-8 wt.%, eggplant puree as a filler and additionally Laminal in the following ratio of components, wt.%:

Soapwort Root Extract 3.0 ± 0.2 A mixture of vegetable oils, smoke flavored 40 ± 3 drug Laminal 6-12 Eggplant Puree 35-49 Vitamin C 0.04 ± 0.001 Common salt 1.5 ± 0.01

The problem is also solved by the method of producing food-grade emulsion paste, which includes introducing, with constant stirring, an extract from the soap dish root with a solids content of 7-8 wt.% Of a fat base, which is a mixture of vegetable oils flavored with a smoke preparation, with the ratio ω -6 and ω-3 fatty acids, equal to 1: 9.0-10.5; then Laminal, eggplant puree, ascorbic acid and salt, taken in the following ratio, kg / 100 kg of product are introduced into the resulting whipped mass:

Soapwort Root Extract 3.00 ± 0.2 A mixture of vegetable oils, smoke flavored 40 ± 3 drug Laminal 6-12 Eggplant Puree 35-49 Vitamin C 0.04 ± 0.001 Common salt 1.5 ± 0.01

and homogenize the resulting mixture at a speed of at least 1500 rpm.

The inventive conditions of the method, including the components used, the sequence of their introduction and the speed of homogenization ensure that a stable, non-delaminating emulsion product with increased viscosity and microbiological stability is obtained from optimally selected components in terms of quality and quantity.

The technical result of the invention is that due to the qualitative and quantitative composition of the components, as well as the conditions for the implementation of the method for producing the claimed product, such mutual influence is provided at the physicochemical level that allows to obtain a stable structure of the emulsion product of a paste-like consistency with improved structural-rheological, microbiological properties and original taste, expand the range of emulsion pastes.

The inventive emulsion product has a soft, plastic, easily smeared and non-spreading paste-like consistency with a uniform distribution of components throughout the mass of the product, has a pleasant taste and aroma, maintains the structure of the freshly prepared product for 18 days, is characterized by microbiological purity and can be used independently for mass consumption and diet nutrition.

In the manufacture of emulsion paste, an emulsifier of plant origin is used - an extract of soapwort root with a solids content of 7-8 wt.%, Which allows to obtain a stable emulsion and enrich the claimed product with biologically active substances with a wide spectrum of physiological action.

To prepare the emulsifier, an extract of the soapwort root (Supponaria officinalis L) (ECM) is used, which is preliminarily soaked in hot water (60-70 ° C) for 10-15 hours. Then the softened root is ground, loaded into a cooking pot and pour water in a ratio of 1:10. Boil in an open container for 2-3 hours to obtain an extract of dark brown color. The solids content in the extract is usually controlled refractometrically and discontinued when the solids content in it is 7-8 wt.%, Which ensures the maximum emulsifying ability of the extract.

The paste contains Laminal, which is a gel-like food product, which is an extract from brown seaweed Laminaria Japonica (TU 9284-102-00472012-97) obtained by the patented unique low-temperature technology, which additionally acts as a stabilizer of the claimed product. Laminal contains sodium salt of alginic acid, fucoidan, algal 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.

Determination of acceptable intervals for the joint content of the Laminal stabilizer and filler - eggplant puree, as well as the formulation of fatty bases with the adjusted fatty acid composition for a food emulsion product that would satisfy the body's need for polyunsaturated fatty acids (PUFAs), vitamins and minerals, and at the same time possess would be necessary structural and rheological properties, implemented using the method of mathematical modeling.

The fat base of the emulsion product with a given balanced composition was obtained by mixing (blending) of vegetable oils. When developing the formulations of the fat base, the fatty acid composition, physicochemical properties and organoleptic characteristics of various oils were taken into account. Mass fractions of polyunsaturated fatty acids (PUFAs) were calculated on the basis of the physiologically recommended by the Institute of Nutrition RAMS ratio ω-6 and ω-3 equal to (1: 9-10.5), fatty acids in vegetable oils. Based on this, mixtures of refined soybean, sunflower and olive oils in various ratios were calculated. The composition of the used fat compositions is presented in table 1.

Table 1 Fat base Mass fraction,% Composition number 1 Composition number 2 Refined deodorized olive oil 78 Refined deodorized soybean oil 22 fifty Refined deodorized sunflower oil fifty

The composition of fatty acids in selected fat compositions is presented in table.2.

table 2 Fatty Acids (FAs) Mass fraction,% Composition number 1 Composition number 2 Saturated 15.28 12.6 Monounsaturated, including 56.7 21.8 oleic 55.16 21.75 Polyunsaturated, including 22.56 60.5 linoleic 20.3 55.35 linolenic 2.1 5.42 The ratio of PUFAs and saturated LCDs 1.5: 1 4.8: 1 The ratio of linoleic (ω-3) and linolenic (ω-6) FA 9.6: 1 10.2: 1

As can be seen from table 2, the composition No. 1 is dominated by monounsaturated fatty acids, and the composition No. 2 is dominated by polyunsaturated fatty acids. In this case, in both compositions, the optimum necessary ratio of fatty acids of the ω-3: ω-6 family is achieved.

Vegetable oils are filtered and then mixed based on the calculated formulations of fat compositions.

In order to protect the blend of vegetable oils from oxidative spoilage and give a spicy taste to the claimed paste, the oil is aromatized with the smoky preparation (KP) MINH (TU 1458-74) or the smoked preparation VNIRO (TU 15-872-87). For this (KP) is mixed with water at a temperature not exceeding 5 ° C in a ratio of 1:20 (KP: water); filtered to remove resins. The resulting working fluid is mixed with blended vegetable oil in a ratio of 1: 1, insisted for 20-24 hours with periodic stirring; the liquid is removed by decantation.

The introduction of the filler - mashed eggplant in the claimed amount provides a nutritious product with improved taste and physico-chemical properties.

To determine the acceptable intervals for the joint content of filler and stabilizer - Laminal in the inventive emulsion product, we studied the effect of various amounts of Laminal stabilizer (from 5 to 14%) and eggplant filler (from 25 to 60%) on the viscosity of the emulsions obtained at a constant fat content basis (40%) and emulsifier - ECM (3%) in model systems.

Empirically, it was found that at viscosity values from 118 to 126 Pa · s, the model system remains stable and has the necessary pasty consistency.

Based on this, the permissible intervals of the content of the emulsion product in the model system were 6–12% for the Laminal stabilizer, and 35–49% for eggplant puree filler. Based on the data obtained, a formulation of the inventive emulsion product was developed.

In order to protect fat-soluble vitamins, coloring substances from oxidative damage and create an unfavorable environment for the development of microorganisms during storage, ascorbic acid (Vitamin C) was additionally introduced into the product.

To prepare eggplant puree, fresh eggplants are peeled, crushed into small pieces, fried in a small amount of vegetable oil until the tissues soften and wiped through a sieve with a hole diameter of 0.8 mm.

The method of preparation of food emulsion paste includes the following stages:

- extracts from the root of soap dish with a solids content of 7-8% are whipped at a speed of at least 1500 rpm to obtain a stable foam;

- then a thin stream introduces a blend of vegetable oils flavored with a smoke preparation with constant rotation of the blades of the whipping machine until an emulsion is obtained;

- in the whipped mass, gradually with constant stirring, add the prepared filler - eggplant puree, then the stabilizer Laminal, ascorbic acid and salt, according to the recipes;

- the resulting mass is homogenized at a speed of at least 1500 rpm, which provides the necessary stability and structural and rheological properties of the paste.

The quality of the resulting product was then evaluated by a set of indicators: organoleptic, physico-chemical and microbiological.

The inventive product has a creamy color with a yellowish tint, a pleasant piquant taste, characteristic of the components included in the recipe with a smoked smack, without extraneous smack and odor, has a uniform, dense, pasty consistency.

The nutritional and biological value of the product is determined by the chemical composition of the raw materials used, which are presented in Table 3

Table 3 Moisture content, % Mass fraction of protein,% Mass fraction of fat,% Mass fraction of ash,
insoluble in hydrochloric acid solution, with a mass fraction of 10.0% Acidity
in terms of citric acid,% pH 32.4 ± 1.0 0.45 ± 0.05 40.73 ± 1.0 0.24 ± 0.1 0.21 ± 0.01 4.90

Thus, the claimed product can be attributed to low-calorie, as the fat content in it is 40-42%, and the energy value is 373 kcal / 100 g.

The most important aspect in the development of technology for emulsion products is its sanitary and hygienic safety, which determines the shelf life of the finished product.

For the claimed product, the results of microbiological studies are presented in table.4.

In the experimental samples of the product during 18 days of storage at a temperature of 5 ± 1 ° C, no bacteria of the Escherichia coli group, pathogenic microorganisms, including salmonella, and the number of mesophilic aerobic and facultative anaerobic microorganisms did not exceed the requirements of SanPiN No. 2.3.2.1078-01 and only with further storage in experimental samples was an increase in the number of yeast up to 40 CFU / g.

Organoleptic quality indicators of the claimed product were evaluated by an expert by a commission of 3 people in accordance with the following table 5.

Table 5 Quality indicators Quality Score Characteristic Points Rating Taste 1. Great, full, harmonious
2. Good, harmonious
3. Not sufficiently harmonious and not fully expressed
4. Mild, inharmonious with extraneous taste. 5
four
3

2 Ex.
Chorus.
Satisfied

poorly Scent 1. Pronounced, characteristic
2. Intrinsic, expressed
3. Intrinsic, weak, odorless
4. There is no extraneous odor unusual 5
four
3

2 Ex.
Chorus.
Satisfied

poorly Color 1. Cream with a yellowish tint
2. Cream
3. Cream with a gray tint
4. Gray 5
four
3
2 Ex.
Chorus.
Satisfied
poorly Consistency 1. Homogeneous, creamy, plastic
2. Homogeneous, creamy
3. Viscous with inclusions
4. Flowing, not uniform 5

four
3
2 Ex.

Chorus.
Satisfied
poorly

The invention is illustrated by the following examples.

Example 1

To obtain 1 kg of food emulsion, 444.6 g of fresh eggplant is peeled, crushed into small pieces, fried in a small amount of vegetable oil until the tissues soften, homogenized and wiped through a sieve with a hole diameter of 0.8 mm to obtain a uniform consistency. Then 30 ml of extract from the roots of soapwort with a soluble solids content of 7% are whipped at a speed of rotation of the blades of the whipping machine 1500 rpm to obtain a stable foam. Then, with a thin stream, 400 g of blended vegetable oil aromatic (smoked with MINH smoking aroma) mixture (a mixture of soy and sunflower oil in a ratio of 50 to 50) is introduced in a thin stream with constant rotation of the blades of the whipping machine until an emulsion is obtained. To flavor vegetable oil, the smoking preparation (KP) is mixed with water at a temperature not exceeding 5 ° C in a ratio of 1:20 (KP: water); filtered to remove resins. The resulting working fluid is mixed with blended vegetable oil in a ratio of 1: 1, insisted for 20-24 hours with periodic stirring; the liquid is removed by decantation. 110 g of Laminal, eggplant puree, 15 g of salt, 0.4 g of ascorbic acid are gradually introduced into the whipped mass and homogenized for 5 minutes at a rotation speed of the blades of the whipping machine of 1700 rpm.

The effective viscosity is 120 Pa · s.

Example 2

A food emulsion is prepared analogously to example 1 in the following ratio of components, wt.%:

Soapwort Root Extract 3.0 A mixture of soy and sunflower oils in a ratio of 1: 1, smoke flavored 40,0 Laminal 12.00 Eggplant Puree 43,46 Vitamin C 0.04 Common salt 1,5

The effective viscosity is 119 Pa · s.

Example 3

A food emulsion is prepared analogously to example 1 in the following ratio of components, wt.%:

Soapwort Root Extract 3.0 A mixture of soy and sunflower oils in a ratio of 1: 1, smoke flavored 40 Laminal 9.0 Eggplant Puree 46.46 Vitamin C 0.04 Common salt 1,5

The effective viscosity is 122 Pa · s.

Example 4

A food emulsion is prepared analogously to example 1 in the following ratio of components, wt.%:

Soapwort Root Extract 3.0 A mixture of olive and soybean oils in a ratio of 78:22, smoke flavored 40 Laminal 9.5 Eggplant Puree 45.96 Vitamin C 0.04 Common salt 1,5

The effective viscosity is 121 Pa · s.

The resulting food emulsion product is characterized by a dense, pasty, shape-holding consistency, cream color, delicate, piquant taste with smoked smack. The expert rating for all examples was 19 points.

Claims (4)

1. Food emulsion paste containing a fat base, vegetable puree, food acid and salt, characterized in that the mixture of vegetable oils flavored with smoke preparation is used as the fat base, providing a ratio of ω-6 and ω-3 fatty acids in the mixture equal to 1: 9.0-10.5, as vegetable puree - eggplant puree, as food acid - ascorbic acid, and additionally an emulsifier - soap dish root extract with a dry matter content of 7-8 wt.% And Laminal, in the following ratio, wt. .%: Soapwort Root Extract 3.0 ± 0.2 A mixture of vegetable oils, smoke flavored 40 ± 3 Laminal 6-12 Eggplant Puree 35-49 Vitamin C 0.04 ± 0.001 Common salt 1.5 ± 0.01 2. The food emulsion paste according to claim 1, characterized in that a mixture of refined deodorized olive and soybean oils in a ratio, wt.%, 78:22 or soy and sunflower in a ratio of 50:50 is used as a fat base. 3. The food emulsion paste according to claim 1, characterized in that as a smoking preparation, the preparation MINH or VNIRO is used. 4. A method of obtaining a food emulsion paste by homogenizing a mixture of vegetable puree, a fatty base, food acid and salt, characterized in that the paste additionally contains an emulsifier - extract from the root of soap dish with a solids content of 7-8 wt.% In an amount of 3.0 ± 0.2 wt.% And Laminal in the amount of 6-12 wt.%, A mixture of vegetable oils with a ratio of ω-6 and ω-3 fatty acids equal to 1: 9-10.5 in 40 ± 3 wt.%, vegetable puree - eggplant puree in an amount of 35-49 m . At%, and food acid - ascorbic, wherein the emulsifier is pre-whipped to a stable foam, then under constant stirring are administered sequentially fat base Laminal, eggplant puree and homogenization is performed at a speed of at least 1500 rev / min.