RU2416922C2 - Vegetable cream spread with black caraway oil - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to fat-and-oil industry. The vegetable cream spread contains a fatty phase, a stabilisation system, culinary salt, drinking water. The fatty phase is represented by "SOYUZ 60 E" vegetable fat, milk fat -cream and "Barak black caraway oil" biologically active food supplement, the stabilisation system is represented by "GRINSTED CITREM N12 VEG KOSHER" and "Litesse". All the components are taken in a certain proportion.

EFFECT: invention allows to produce a spread of increased nutritious value with balanced fatty acid content using biologically active substances.

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Description

The invention relates to the food industry, namely to the oil and fat industry, is intended for use in cooking and catering, which can be used for therapeutic purposes.

A known spread comprising a fatty phase in an amount of 60-70%, consisting of natural, fractionated and hydrogenated vegetable oils, skimmed milk powder, nutritional supplements, flavorings and vitamins, characterized in that the fatty phase is a composition of hydrogenated soybean oil with mp . 31 ° C, hydrogenated soybean oil with so pl. 37 ° C, fractionated palm oil with so pl. 36-37 ° C and coconut oil with so pl. 28 ° C, and as a food additive, a preservative and stabilization system are used, including an emulsifier, starch modified with octenyl succinic acid and instant fructooligosaccharides, and as a flavor, a flavor identical to natural, beta-carotene as vitamins, and additionally contains water (application 2005140031/13, IPC A23D 7/00, vegetable fat spread. / A.N. Koletvintsev // RU 2284698 C1).

However, this product has the following disadvantage: an increase in the fraction of solids in the plasma of the applied oil, especially of a protein nature, contributes to the development of microorganisms, which forces to shorten the shelf life of the product or additionally preservatives. The lack of milk fat leads to the need for flavoring with the taste of butter.

The objective of the invention is to develop a formulation of vegetable-creamy spread of high nutritional value, having a balance of fatty acid composition, using biologically active substances.

In accordance with Federal Law of June 24, 2008 N 90-ФЗ "Technical Regulations for Oil and Fat Products" the spread corresponds to a vegetable-cream spread - it is a spread with a mass fraction of milk fat in the fat phase from 15% to 50%, and the minimum the amount of total fat should be 39%.

The problem is solved in the proposed formulation of vegetable-creamy spread, in which the fat phase is a vegetable fat "SOYUZ 60E" (23-25 wt.%), Milk fat (64-66 wt.%) And a biologically active food supplement "Oil black caraway seeds Barak "(0.9-1 wt.%), and as a stabilization system use food additives" GRINSTED CITREM N12 VEG KOSHER "(1.4-2.3 wt.%) and" Litesse "(3.3 -4 wt.%), Drinking water (1-7 wt.%); edible salt (0.2 wt.%).

In accordance with the invention, milk cream or sour cream is used as milk fat. Due to the use of milk fat, the product has a pleasant creamy taste and, in comparison with the prototype, does not require the introduction of a creamy flavor.

The source of SOYUZ 60E vegetable fat (TU 9142-027-1387-0642-2006) is a lauric plastic mixture used as a fat substitute used in the dairy industry for the production of spreads, sour cream products, consisting of natural refined, deodorized, partially hydrogenated vegetable oils, emulsifier, natural dye.

The fat system was stabilized using the GRINDSTED CITREM N 12 VEG KOSHER emulsifier (state registration No. 77.99.26.9. U.2627.4.07 dated April 19, 2007), which is a neutralized monoglyceride citric ester produced on the basis of fully hydrogenated palm oil.

Unlike the prototype, the spread was supplemented with the Litesse food additive (state registration No. 77.99.11.9. U.11675.10.05 of October 13, 2005) - this is dietary fiber, which is a prebiotic and has a beneficial effect on the body through selective stimulation of growth and / or one of several types of bacteria of the large intestine, which helps to improve the health status of the body. The following potential effects from adding Litesse to the product are listed:

- normalization of intestinal motility,

- reduced risk of bowel cancer,

- enhanced adsorption of minerals,

- a decrease in the number of pathogenic microorganisms in the intestine.

As a biologically active additive, black cumin oil was used (Chernushka sowing, Nigeria Sativa) (certificate of state registration No. 77.99.23.3. U.10247.12.07 of December 20, 2007). The oil is a greenish-brown liquid with a characteristic odor and astringent taste. The fatty acid composition of the oil is dominated by linoleic (55-65%), oleic (18-15%) and palmitic (10-12%) acids, eicosenic (4-5%), stearic (1-3%) and α-linoleic (up to 1%) acid. Phospholipids are represented by phosphotidylcholine (46-48%), phosphotidylethanolamine, phosphotidylserine and phosphotidylinositol. Gas chromatographic methods in oil revealed compounds that are involved in the synthesis of leukotrienes and inhibit the release of histamine [Shikov AN, Makarov VG, Ryzhenkov V.E. Vegetable oils and oil extracts: technology, standardization, properties. - M .: Publishing House "Russian Doctor". - 2004. - 264 p.].

Black cumin fat oil is the most valuable product of complex processing and is of the greatest interest for use in the oil and fat food industry. It has a general strengthening effect on the immune system, anti-allergenic. Also, the use of black cumin oil stimulates the production of bone marrow, is an effective tool in the treatment and to prevent the development of cancerous tumors, this fact was officially confirmed by researchers at the Cancer Immunological Biological Laboratory of Southern California (USA).

Black cumin oil has antioxidant and bactericidal properties, which helps to increase the shelf life of food products. In this regard, the additional introduction of preservatives, in contrast to the formulation of the prototype, is not required.

Based on the listed properties and the amount of introduced ingredients, the developed product is supposed to be assigned to the group of dietary and preventive products, as well as to expand the range of products.

Examples of specific performance.

Example 1. Produced the production of vegetable-creamy spread with a fat content of 39%. For this, vegetable fat “SOYUZ 60E” - 23.2%, dietary supplement “Baraka black cumin oil” - 0.9% and the stabilization system “GRINSTED CITREM N12 VEG KOSHER” - 1.4% with continuous stirring, was heated to temperature 60-65 ° C, the resulting mixture was emulsified for 11 minutes in a laboratory homogenizer. Further, increasing the stirrer rotation speed up to 2100 rpm, milk fat (cream) - 64%, drinking water - 7%, food supplement "Litesse" - 3.3% and table salt - were added to the reactor-mixer with the fat phase 0.2%, the duration of this stage is 10 minutes. After the end of emulsification, the emulsion system was pasteurized at 80-85 ° C for 5 min, cooled to a temperature of 10 ° C, while the rotation speed of the mixer was reduced to 600-900 rpm. The finished product was packaged in pre-pasteurized containers, hermetically sealing and cooling to a storage temperature of 4 ± 2 ° С. Excerpted for a duration of 12 hours

Example 2. Carried out according to example 1, while sour cream was used as milk fat, so that the content of the fat phase was 42%, with the following ratio of components, wt.%:

milk fat. (sour cream) - 65;

vegetable fat "SOYUZ 60E" - 24.5;

emulsifier "GRINSTED CITREM N12 VEG KOSHER" - 2.1;

food supplement "Litesse" - 3.8;

biologically active food supplement “Barak Black Cumin Oil” - 1;

drinking water - 3.4;

edible salt - 0.2.

Example 3. Carried out according to example 1, as the milk fat used sour cream, so that the content of the fat phase was 45%:

milk fat (sour cream) - 66;

vegetable fat "SOYUZ 60E" - 25;

emulsifier "GRINSTED CITREM N12 VEG KOSHER" - 2,3;

food supplement "Litesse" - 4;

biologically active food supplement “Barak Black Cumin Oil” - 1;

drinking water - 1.5;

edible salt - 0.2.

Claims (1)

Creamy vegetable spread, including the fatty phase, stabilization system, edible salt, drinking water, characterized in that the fatty phase is vegetable fat “SOYUZ 60E”, milk fat - cream and biologically active food supplement “Baraka black cumin oil” and as a stabilization system use "GRINSTED CITREM N12 VEG KOSHER" and "Litesse" in the following ratio of starting components, wt.%:
milk fat - cream 64-66 vegetable fat "SOYUZ 60E" 23-25 GRINSTED CITREM N12 VEG KOSHER 1.4-2.3 "Litesse" 3.3-4 dietary supplement “Barak Black Cumin Oil” 0.9-1 food salt 0.2 drinking water 1-7