RU2302741C1 - Medium caloric emulsion fatty food product (variants) - Google Patents

Abstract

FIELD: food processing industry, in particular fat-and-oil industry.

SUBSTANCE: claimed product contains mixture of sunflower oil and pumpkin oil in ratio of 30:70 or 90:10, sweetener such as fructose, iodinated salt, table sodium hydrocarbonate, biologically active substances, and water. As biologically active substances wheat germ flakes and additionally protein concentrate are used, alpha-tocopherol, and stabilizer based on gelatin and modified starch. All component are used in specific ratio.

EFFECT: product of high functionality, improved rheological characteristics, and balanced ratio of polyunsaturated ω6:ω3 fatty acids.

2 cl, 4 ex

Description

The invention relates to the field of food industry, namely to the oil industry.

By emulsion is meant a homogeneous mixture of two immiscible and insoluble under ordinary conditions liquids.

Known food emulsion containing vegetable oil, a water-protein phase, including egg powder, skimmed milk powder, sugar, salt, mustard and acetic acid (see Kozin II "Commodity science of edible fats, milk and dairy products" , M., 1968, p. 208).

The disadvantage of this emulsion is the lack of storage stability and insufficient biological value.

Also known is a food emulsion containing a mixture of vegetable oils, egg powder, skimmed milk powder, sugar, salt, baking soda, biologically active substances and water (see RU 2034505 C1, 05/10/1995).

The disadvantage of this food emulsion is the low shelf life of the emulsion and the heterogeneity, which leads to rapid phase separation.

The closest analogue is a food emulsion fat product containing a mixture of refined deodorized sunflower oil and pumpkin oil in a ratio of 70:30, egg powder, skimmed milk powder, granulated sugar, iodized salt, baking soda, biologically active substances and water (see RU 2242138 C1, 12.20.2004).

The disadvantage of the closest analogue is the low shelf life of the emulsion and the heterogeneity, which leads to a rapid separation of the phases, an imbalance in fatty acid composition.

The objective of the invention is to expand the range of oil and fat emulsion products of high quality.

The problem is solved in that a food emulsion fat product containing a mixture of sunflower oil and pumpkin oil, a sweetener, iodized salt, baking soda, biologically active substances and water, according to the invention, use a mixture of sunflower oil and pumpkin oil at a ratio of 30:70, as sweetener - fructose, and as biologically active substances - wheat germ flakes and optionally, protein concentrate "Belcon Alev IV", α-tocopherol, as well as a stabilizer based on yellow Ting and modified starch, with the following component ratio, wt.%:

sunflower oil mixture and pumpkin oil 35-45 protein concentrate "Belcon Alev IV" 2-8 stabilizer 0.1-0.5 fructose 2-4 wheat germ flakes 1-6 α-tocopherol 0.1-0.2 iodized salt 0.3-0.6 baking soda 0.05 water rest

According to the second embodiment, a food emulsion fat product containing a mixture of sunflower oil and pumpkin oil, a sweetener, iodized salt, food soda, biologically active substances and water, according to the invention, a mixture of sunflower oil and pumpkin oil is used in a ratio of 90:10, fructose as a sweetener and as biologically active substances - wheat germ flakes and optionally, protein concentrate "Belcon Alev IV", α-tocopherol, as well as a stabilizer based on gelatin and modified cooked starch, in the following ratio of components, wt.%:

sunflower oil mixture and pumpkin oil 35-45 protein concentrate "Belcon Alev IV" 2-8 stabilizer 0.1-0.5 fructose 1-2 wheat germ flakes 2-8 α-tocopherol 0.1-0.2 iodized salt 0.3-0.5 baking soda 0.05 water rest

The technical result of the invention is to impart functional properties to the emulsion fat product, which ensure the removal of radionucleotides and heavy metals from the human body. In addition, the product has an improved structure and improved rheological properties, as well as a balanced fatty acid composition, namely, the necessary ratio of polyunsaturated fatty acids of the fat phase ω6: ω3. Moreover, for the first option, namely for nutrition of healthy people, this ratio is 10: 1, and for the second option, for preventive nutrition, it is 5: 1.

This technical result is achieved due to the qualitative and quantitative selection of components.

To enrich the fatty acid composition of the emulsion fat product, a mixture of sunflower oil and pumpkin oil is used.

The fatty acid composition of sunflower oil: oleic acid - 35%, linoleic acid - 55%, linolenic acid - 0.5%, the content of unsaponifiable substances - 0.9%, tocopherols - 116 mg%.

The composition of pumpkin oil includes such fatty acids,%: oleic acid - 24-27, linoleic acid - 26-57, linolenic acid - 5-9, phytosterols - 0.2, phosphadilinositol - 0.31, phosphatidylcholine - 0.32, carotenoids - 0 , 18 mg%, tocopherols - 83 mg%, vitamins: B ₁ - 12 mg%, B ₂ - 9 mg%, C - 23 mg%, P (niacin) - 17 mg%.

As an emulsifier with multivitamin and bactericidal properties, the protein concentrate Belkon Alev IV, developed on the basis of whey and soy milk, was used (TU 9226-013-05196551-05).

To give the necessary consistency, reduce fat content and increase the shelf life, a stabilizer based on gelatin and modified starch is used.

The use of a stabilizer even with small amounts of administration, in combination with other components of the emulsion, provides the following:

- good dissolution in cold water;

- required viscosity and consistency;

- the possibility of obtaining a quality product without extraneous flavors;

- excellent resistance to the consistency of the product during storage and transportation;

- lack of syneresis during storage of the finished product;

- emphasizing color and enhancing the aroma of the finished product.

The use of fructose instead of sugar allowed to reduce the caloric content of the emulsion product, as well as to use this product for dietary nutrition.

Fructose, fruit or fruit, sugar, levulose, β-D-fructofuranose, colorless crystals of a sweet taste (1.5 times sweeter than sucrose and 3 times glucose), _mp 102-104 ° C; soluble in water.

Fructose, a monosaccharide, is found in its free form in many fruits and fruits, for example, apples, tomatoes, bee honey (about 50%), and is a part of oligo- and polysaccharides.

Fructose is a valuable food product that is well absorbed by the body; get it from fruits, by hydrolysis of sucrose and inulin, as well as the action of alkalis on D-glucose. In addition to furanose (natural), open ketone and other tautomeric forms of fructose are known.

To increase the biological value and impart preventive properties to the product, wheat germ flakes developed in accordance with TU 9295-001-0932169-96 were used as biologically active substances.

Produced from food wheat. Flakes contain more than 40% protein with almost all essential amino acids, up to 40% carbohydrates (starch and sugar), 11% lipids, including polyunsaturated fatty acids (linoic and linolenic), 3.5% of nucleic acids that cause growth factors.

Wheat germ flakes contain water-soluble (B ₁ , B ₂ , B ₆ , PP, pantothenic and folic acids) and fat-soluble (A and E) vitamins, as well as more than 20 mineral elements necessary for normal life (iron, potassium, calcium, magnesium, manganese, etc.).

Tocopherol - an antioxidant, takes part in protein biosynthesis, cell proliferation, in the processes of tissue respiration and other important processes of cell metabolism, affects reproductive function, vascular tone and permeability. Tocopherols are among the stable compounds and do not break down when heated to 170 ° C. Vitamin E (tocopherol) is a natural antioxidant. It protects various substances from oxidative changes. Participates in the biosynthesis of the topic (non-protein part of the hemoglobin molecule - an oxygen carrier) and proteins; cell proliferation (growth process); in tissue respiration and other important processes of cellular metabolism (metabolism).

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of sunflower oil and pumpkin oil in 30: 70% - 40; protein concentrate "Belcon Alev IV" - 8; a stabilizer obtained on the basis of gelatin and modified starch, 0.1; fructose - 4; wheat germ flakes - 1; α-tocopherol - 0.1; iodized salt - 0.6; baking soda - 0.05; water - 46.15.

Example 2

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of sunflower oil and pumpkin oil in 30: 70% - 35; protein concentrate "Belcon Alev IV" - 6; a stabilizer obtained on the basis of gelatin and modified starch, 0.5; fructose - 2; wheat germ flakes - 6; α-tocopherol - 0.2; iodized salt - 0.4; baking soda - 0.05; water - 49.85.

Example 3

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of sunflower oil and pumpkin oil in 90: 10% - 45; protein concentrate "Belcon Alev IV" - 2; a stabilizer obtained on the basis of gelatin and modified starch, 0.3; fructose - 2; wheat germ flakes - 8; α-tocopherol - 0.1; iodized salt - 0.4; baking soda - 0.05; water - 42.15.

Example 4

Food emulsion fat product is prepared according to the following recipe, wt.%: A mixture of sunflower oil and pumpkin oil in 90: 10% - 41; protein concentrate "Belcon Alev IV" - 5; a stabilizer obtained on the basis of gelatin and modified starch, 0.2; fructose - 1.5; wheat germ flakes - 7; α-tocopherol - 0.15; iodized salt - 0.3; baking soda - 0.05; water - 44.8.

When stored for 100 days at a temperature of 1-10 ° C, phase separation does not occur and the organoleptic and physico-chemical parameters do not change.

Claims (2)

1. Food emulsion fat product containing a mixture of sunflower oil and pumpkin oil, a sweetener, iodized salt, baking soda, biologically active substances and water, characterized in that they use a mixture of sunflower oil and pumpkin oil at a ratio of 30:70, as a sweetener - fructose, and as biologically active substances - wheat germ flakes and optionally, protein concentrate "Belcon Alev IV", α-tocopherol, as well as a stabilizer obtained on the basis of gelatin and modified starch, in the following ratio of components, wt.%: sunflower oil mixture and pumpkin oil 35-45 protein concentrate "Belcon Alev IV" 2-8 stabilizer 0.1-0.5 fructose 2-4 wheat germ flakes 1-6 α-tocopherol 0.1-0.2 iodized salt 0.3-0.6 baking soda 0.05 water rest 2. Food emulsion fat product containing a mixture of sunflower oil and pumpkin oil, a sweetener, iodized salt, baking soda, biologically active substances and water, characterized in that they use a mixture of sunflower oil and pumpkin oil at a ratio of 90:10, as a sweetener - fructose, and as biologically active substances - wheat germ flakes and optionally, protein concentrate "Belcon Alev IV", α-tocopherol, as well as a stabilizer obtained on the basis of gelatin and modified starch, in the following ratio of components, wt.%: sunflower oil mixture and pumpkin oil 35-45 protein concentrate "Belcon Alev IV" 2-8 stabilizer 0.1-0.5 fructose 1-2 wheat germ flakes 2-8 α-tocopherol 0.1-0.2 iodized salt 0.3-0.5 baking soda 0.05 water rest