RU2416920C1 - Margarine for puff dough - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food and fat-and-oil industry. Margarine contains hydrogenated fat, deodorised refined vegetable oil, a composition of low iodine emulsifiers, lecithin, "Dairy butter" flavouring agent, a colouring agent, culinary salt, a preservative, a food acid and water. Margarine additionally contains rape and/or soya oil and a stabiliser, the hydrogenated fat is represented by PM-5 hydrogenated fat with a melting temperature of 42-45C and solidity no less than 800 g/cm. All the components are taken at a specific ratio. ^ EFFECT: invention allows to produce a new margarine compound for puff dough which has a low calorie content, is enriched with omega-3 fatty acids and has a reduced content of trans-isomers of fatty acids and the necessity technological properties. ^ 4 cl, 4 tbl

Description

The invention relates to the oil and fat industry and relates to margarine for puff pastry, intended for baking yeast and yeast-free puff products.

Margarine is a multicomponent emulsion of the inverse type (water in oil), in which all components of the formulation are evenly distributed.

Among margarines, a separate group of products is margarines for industrial processing, intended for use as raw materials for the production of flour confectionery. Such margarines are divided into types depending on the products that are made with their use: margarine for shortcrust pastry, margarine for creams, margarine for puff pastry. Each type of margarine has certain physico-chemical characteristics and composition, ensuring its maximum effectiveness in the respective field of application.

Traditional margarines for puff pastry have a fat content of 80-82% and are used in the confectionery industry in the production of various types of puff products. At the same time, margarine should have high plasticity, which allows the dough and margarine to be uniformly distributed in the dough rolling process, providing a “layered” structure and high organoleptic characteristics.

It should also be noted that in recent years, the oil and fat industry has been working to expand the assortment of margarines with reduced calorie content and increased nutritional value in the framework of developing trends in healthy eating.

From a technical level, margarines for puff pastry with a fat mass fraction of 80-82% are known, in which the main classical ingredients are salomas, vegetable oils, in particular sunflower oil and palm oil, as well as emulsifier, lecithin, salt, preservative, flavoring, acid, dye and water (patent RU No. 2145169 C1, publ. 02/10/2000, patents UA No. 32015, publ. 04/25/2008, UA No. 32016, publ. 04/25/2008, UA No. 32017, publ. 04/25/2008, UA No. 32018, published on April 25, 2008).

The closest analogue of the proposed technical solution is margarine "puff" for classic puff products including, wt.%: Palm oil 22.0-30.0; sunflower oil 10.7-10.8; salt 0.25-0.45; water 19.2-19.5; emulsifier up to 0.8; lecithin up to 0.4; flavoring up to 0.03; dye up to 0.2; acid to 0.025; preservative up to 0.05; and 5.1 grade salomas - the rest. Moreover, margarine contains, as an emulsifier, for example, an emulsifier of the brand E 471 and / or E 475, where E 471 are distilled monodiglycerides of fatty acids, E 475 are polyglycerol fatty acid esters, as a flavoring agent, for example, butter, as a dye, for example, beta-carotene; as an acid, for example, lactic acid (see UA patent No. 32015).

The common disadvantages of these margarines, prepared on the basis of salomas and vegetable oils, are high fat content and, as a result, high calorie content, as well as a significant level in the formulation of hydrogenated fats, which leads to an increased content of trans isomers of fatty acids that adversely affect cardiac vascular system of the human body.

The objective of the invention is the creation of a new composition of margarine for puff pastry with reduced calorie content, enriched with omega-3, -6 fatty acids and a reduced content of trans isomers of fatty acids with the required technological properties.

This problem is solved in that the puff pastry margarine contains salomas, refined deodorized vegetable oil, a composition of low-emulsion emulsifiers, lecithin, table salt, preservative, food acid, flavoring “Butter”, dye and water, while it additionally contains rapeseed and / or soybean oil and a stabilizer, and PM-5 grade salomas (t pl. 42-45 ° С, hardness not less than 800 g / cm) are used as salomas, with the following content of the starting components, wt.%:

Salomas brand PM 5 8.0-20.0 (t pl. 42-45 ° С, hardness not less than 800 g / cm) Vegetable oil 23.0-52.0 refined deodorized Rapeseed and / or Soybean Oil 10.0-20.0 The composition of low-one emulsifiers 0.5-1.0 Lecithin 0.1-0.8 Stabilizer 0.05-0.5 Common salt 0.2-0.7 Preservative up to 0.2 Food acid up to 0.1 Fragrance "Butter" 0.01-0.1 Dye up to 0.012 Water rest

As vegetable oil can be used palm oil or its fractions, as well as sunflower oil.

An additional introduction to the formulation of soy and / or rapeseed oil, having a high content of linoleic and Lenolenic acids, allows you to get a product enriched with omega-3 and omega-6 fatty acids, which improve tissue nutrition and reduce inflammation in the human body.

The additional introduction of a stabilizer together with ingredients such as lecithin and a composition of low-one-dimensional emulsifiers, taken in a certain ratio, provides fast and directed crystallization during cooling of the emulsion in the votator and, as a result, obtaining margarine with high plasticity, long shelf life without changing organoleptic properties.

As a stabilizer, margarine may contain pectin and / or starch.

Use in the formulation of margarine salomas food grade 5 (PM 5) with t _pl. 42-45 ° C, with a hardness of at least 800 g / cm, selected quantitative content and vegetable oils provides functional margarine with a fat mass fraction of 60-70%.

As a composition of low-emulsion emulsifiers, emulsifiers of the E 471 brand are used - saturated distilled monoglycerides and E 475 - saturated esters of polyglycerols of fatty acids.

The use of these low-emulsifier emulsifiers in the puff pastry margarine composition at their selected quantitative ratio makes it possible to obtain a product with high plasticity, and also improves the rise and structure of the layers in puff pastry products.

To provide the desired color intensity of margarine as a dye, it contains a fat-soluble suspension of beta-carotene and / or annato-curcumin.

To give the margarine, as well as the final products, creamy taste and aroma in the recipe use the flavor of "Butter".

To slow down the processes of microbiological spoilage of the product, sorbic and / or benzoic acid salts are used as a preservative in a dosage according to the requirements of SanPiN 2.3.2.1293-03 “Hygienic requirements for the use of food additives”.

To maintain the required level of acidity, margarine contains citric acid and / or lactic acid as a food acid in a dosage according to the requirements of SanPiN 2.3.2.1293-03 "Hygienic requirements for the use of food additives."

Margarine is prepared as follows.

Refined deodorized fats and oils from tanks, a solution of emulsifiers, a solution of fat additives (dye and flavoring) are fed into the tank of the fat phase using appropriate pumps. Saline solution, water, a solution of water additives (food acid, preservative, stabilizer) are transferred to the tank for weighing the aqueous phase with the appropriate pumps.

Fat and water components and additives, weighed in the amounts prescribed by the formulations, are sent to the appropriate pumps by one of the mixers, while the mixer of the mixer works continuously. The prepared emulsion at a temperature of 50-55 ° C is stirred for 5-10 minutes, after which it is fed to a 2-cylinder cooler by a high-pressure pump and the cooled is fed to the packaging.

Organoleptic and physico-chemical indicators are presented in Tables 1 and 2. Margarine formulations for puff pastry are given in Tables 3, 4.

Table 1 Name of indicator Content Characteristics Taste and smell Taste and smell clean, creamy Consistency and appearance (at a temperature of 20 ± 2 ° C) Dense, uniform, plastic Color Light yellow to yellow

table 2 Name of indicator Indicator value MTS brand one one 2 Mass fraction of fat,%, not less than 70.0 60.0 Mass fraction of salt,% from 0.2 to 0.7 incl. from 0.2 to 0.7 incl. Moisture content, % 29.8 39.8 Melting point of fat extracted from margarine, ° С from 38 to 46 incl. from 38 to 46 incl. Mass fraction of trans-isomers of oleic acid in the fat isolated from the product, in terms of methyl eloidate,%, not more than 10 10 Nutritional value per 100 g of product, kcal 630 540

Table 3 Name of components Mass fraction of components according to the recipe options,% one 2 3 Salomas grade PM 5 (t pl. 42-45 ° С, hardness not less than 800 g / cm) 18.0 15.0 16,0 Refined deodorized vegetable oil 30,806 38,922 32,402 Rapeseed oil 20,0 - 10 Soybean oil - 15.0 - The composition of low-one emulsifiers 1,0 0.7 1,0 Lecithin 0.4 0.6 0.8 Pectin 0.2 - - Starch - 0.4 0.5 Common salt 0.3 0.7 0.4 Potassium sorbate 0.2 0.15 0.2 Sodium benzoate - 0.05 - Lemon acid 0.04 0.1 0.1 Fragrance "Butter" 0.04 0.02 0.04 Beta carotene 0.004 - - Annato Curcumin - 0.008 0.008 Water 29.01 28.35 38.55 TOTAL: one hundred one hundred one hundred including fats 70.25 70.25 60.25

Table 4 Name of components Mass fraction of components according to the recipe options,% four 5 6 Salomas grade PM 5 (t pl. 42-45 ° С, hardness not less than 800 g / cm) 20,0 19.0 20,0 Refined deodorized vegetable oil 33,806 29,924 23,403 Rapeseed oil 15.0 10.0 15.0 Soybean oil - 10.0 - The composition of low-one emulsifiers 1,0 0.7 1,0 Lecithin 0.4 0.6 0.8 Pectin 0.1 0.2 0.2 Starch 0.1 0.2 0.3 Common salt 0.3 0.7 0.4 Potassium sorbate 0.2 0.15 0.15 Sodium benzoate - 0.05 0.05 Lemon acid - 0,075 - Lactic acid 0,025 0,025 0,025 Fragrance "Butter" 0.04 0.02 0.04 Beta carotene 0.001 - 0.001 Annato Curcumin 0.003 0.006 0.006 Water 29,025 28.35 38,625 TOTAL: one hundred one hundred one hundred including fats 70.25 70.25 60.25

Thus, this invention expands the range of manufactured functional margarines for puff pastry, enriched in polyunsaturated fatty acids, with a reduced calorie content of 15-26% and a content of trans fatty acid isomers reduced by 25-50%, which are highly technological and provide less confectionery calories. Industrial use of the inventive margarine composition will make it possible to obtain an economic effect by reducing its cost by 16-24% relative to the closest analogue (patent UA No. 32015).

Claims (4)

1. Margarine for puff pastry, containing salomas, refined deodorized vegetable oil, a composition of low-emulsifier emulsifiers, lecithin, butter flavoring, coloring, table salt, preservative, food acid and water, characterized in that it additionally contains rapeseed and / or soybean oil and a stabilizer, and PM-5 grade salomas (t pl. 42-45 ° С, hardness not less than 800 g / cm) are used as salomas, with the following content of the starting components, wt.%:
Salomas brand PM 5 (t pl. 42-45 ° С, hardness not less than 800 g / cm) 8.0-20.0 Vegetable oil refined deodorized 23.0-52.0 Rapeseed and / or Soybean Oil 10.0-20.0 The composition of low-one emulsifiers 0.5-1.0 Lecithin 0.1-0.8 Stabilizer 0.05-0.5 Common salt 0.2-0.7 Preservative up to 0.2 Food acid up to 0.1 Fragrance "Butter" 0.01-0.1 Dye Up to 0.012 Water Rest 2. Margarine according to claim 1, characterized in that it contains pectin and / or starch as a stabilizer. 3. Margarine according to claim 1, characterized in that the dye contains a fat-soluble suspension of annato-curcumin and / or beta-carotene. 4. Margarine according to claim 1, characterized in that the preservative contains salts of benzoic and / or sorbic acid.