RU2423055C2 - Emulsion food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil sector of food industry. The emulsion food product contains the following initial components, wt %: deodorised vegetable oil - 5.0-80.0, quilt egg - 0.01-8.0, dry milk - 0.01-3.0, natural honey - 1.9-2.6, fruit vinegar - 4.8-6.0, lemon juice - 0.005-0.2, culinary food salt - 0.8-1.3, a stabiliser- 0.01-0.2, "Mustard" flavouring agent - 0.05, a preservative - 0.1, an antioxidant - 0.0075-0.1; food additives - 0.005-6.0; water - balance.

EFFECT: invention allows to prepare a product with enhanced biological and food value, containing no artificial sweeteners and noted for an extended storage life and a balanced taste.

8 cl, 1 tbl, 6 ex

Description

The invention relates to the oil and fat industry, and in particular to the field of products in the form of a fatty oil emulsion of the type "oil in water".

Currently, much attention in the development of an emulsion product (mayonnaise) is paid to increasing the biological value of the product.

Known mayonnaise containing vegetable oil, egg powder, soy protein, natural honey, condensed milk whey, salt, boiled water from cooking hydrobionts (RF patent No. 2092081). The taste range of mayonnaise is very specific, which limits the range of consumers.

Known mayonnaise containing refined deodorized sunflower oil, chicken egg yolk, quail egg melange, granulated sugar, salt, starch, stabilizers (guar and xanthan gum), potassium sorbate, sodium benzoate, β-carotene, acetic acid - 0.30% , citric acid and water (RF patent No. 2321273).

However, a large number of stabilizers makes the mayonnaise thick and jelly-like; a large amount of sugar reduces the organoleptic properties of the product and its nutritional value.

Known mayonnaise containing refined deodorized vegetable oil, granulated sugar, table salt, milk or cream powder, quail egg, stabilizer - structure-forming substance, mustard powder or flavor, citric acid, dye, antioxidant, preservative and water (RF patent No. 2323287) .

The disadvantage is that citric acid, which acts as a preservative, reduces the taste of mayonnaise, giving it a sour taste. Mustard powder does not provide the required microbiological purity of the product, requires steaming, which complicates and increases the process time.

The problem solved by the invention is to increase the nutritional and biological value of the product, create a product with high organoleptic characteristics and stable during storage, expanding the range of food emulsion products enriched with biologically active substances.

The technical result achieved by the implementation of this invention is to create an emulsion product with high biological and nutritional value, without artificial sweeteners, with an increased shelf life, with a balanced taste.

This object is achieved in that the food emulsion product, including refined deodorized vegetable oil, quail egg, dried milk, salt, stabilizer, mustard flavoring, preservative, antioxidant, additionally contains natural honey, fruit vinegar 6%, lemon juice and food additives in the following ratio of starting components, wt.%:

refined deodorized vegetable oil - 5.0-80.0

quail egg - 0.01-8.0

milk powder - 0.01-3.0

natural honey - 1.9-2.6

fruit 6% vinegar - 4.8-6.0

lemon juice - 0.005-0.2

edible salt - 0.8-1.3

stabilizer - 0.01-0.2

flavoring "Mustard" - 0.05

preservative - 0.1

antioxidant - 0.0075-0.1

nutritional supplements - 0.005-6.0

water - the rest

Contains a quail egg selected from the range: fresh quail egg, quail egg powder, quail egg melange, smoked quail egg, pickled quail egg, canned quail egg.

As milk powder, contains skimmed milk powder or whole milk powder.

As a stabilizer contains "Xanthan gum."

It contains potassium sorbate and / or sodium benzoate as a preservative.

As an antioxidant it contains “Vitablend 91”, “Grindox 101” or EDTA.

As food additives, it contains modified starch and / or dry egg yolk.

Additionally contains baking soda in an amount of 0.01-0.05 wt.% By weight of the finished product.

Honey is a highly nutritious product. The composition of honey includes nutrients such as carbohydrates, proteins, minerals, trace elements, vitamins, enzymes, etc. Thanks to honey, food acquires higher nutritional qualities and a mild, pleasant taste. The components of honey are absorbed by 97-98%, honey improves the digestion process, and the aromatic substances contained in it improve the taste of products into which honey is added, giving them a special taste and aroma. In the emulsion product, it acts as a sweetener. The fructose contained in honey does not require insulin for its absorption and, unlike sugar, its use does not lead to an increase in blood sugar.

Natural fruit vinegar is also good for human digestion. It contains up to 5% acetic acid. Fruit vinegar differs from usual vinegar in the unique healing properties: it protects against infections, destroys putrefactive bacteria in the intestines, promotes the formation of healthy intestinal microflora, helps the liver neutralize toxins, and stimulates intestinal motility. Natural fruit vinegar contains food acids, complex alcohols, essential substances that create aroma and a bouquet of vinegar. The composition of fruit vinegar includes acids such as lactic, ascorbic, folic, pantothenic, ursulic (metabolic regulator). Fruit vinegar is rich in minerals - potassium, fluorine, calcium, phosphorus, magnesium, iron, contains vitamins B ₂ , B ₆ , C, nicotinamide. When added to the emulsion product, fruit vinegar improves its quality and biological value, while giving the product a pleasant fruity taste.

Lemon juice has an antimicrobial, antiseptic effect, rich in organic potassium. Lemon juice also has a beneficial effect on redox processes in the body, metabolism. The immuno-strengthening effect of lemon juice is known due to the increased content of vitamin C.

The combination of lemon juice and fruit vinegar in the composition of the food emulsion product helps to preserve tocopherols (vitamin E) of vegetable oil due to the high content of vitamin C, which has antioxidant properties in the aqueous phase and is involved in the regeneration of α-tocopherol during the free radical oxidation of the latter by reactive oxygen species, thus providing image, tocopherol-preserving effect. The main source of tocopherol (vitamin E) is vegetable oil. The high content of tocopherols (vitamin E) in vegetable oils can slow down the oxidation of lipids in food emulsion products, stabilizing hydroperoxides and other free radicals, and increase shelf life.

The fruit vinegar proposed in the recipe in combination with lemon juice creates the necessary pH value, increases the stability of the emulsion product during storage.

The nutritional and biological value of the emulsion product is also enhanced by the presence of quail eggs in it. The high nutritional value of a quail egg is due to the significant content of easily digestible protein, various fats and fat-soluble vitamins, an increased content of phosphorus and potassium, iron, as well as elements such as copper and cobalt.

The simultaneous presence of fruit vinegar, lemon juice, quail eggs and honey provides the emulsion product with not only high organoleptic properties, higher protection of the product from oxidation during production and storage. In addition, thanks to these products, artificial sweeteners and sugar are excluded from the composition of the food emulsion product, which increases its nutritional value, as well as expanding the range of products enriched with biologically active substances.

Quail eggs in the composition of the food emulsion with a minimum content of the specified range of values (0.01 wt.%) Play the role of a biologically active additive, and at the maximum content they additionally play the role of an emulsifier.

The use of powdered milk as an emulsifier (skimmed milk powder or whole milk powder), which is also a source of protein and forms a viscous structure of the emulsion, allows to reduce the calorie content of the finished product. The ability of milk proteins to swell significantly helps in water retention and provides a structuring effect on the whole complex of substances that make up the product.

Food emulsion product is made as follows.

Production is carried out periodically on the German line of the company "Stefan".

All source components undergo input control and are subjected to appropriate preparation before use in production. Salt is pre-sieved on vibrating screens and a ferromagnetic trap. Water treatment includes three stages of purification: rough; thin and disinfection. Vinegar from food raw materials is introduced into the technological process in the form of a 6% aqueous solution. The fat-soluble Mustard flavoring is introduced into the product in the form of an oil solution.

Fresh are called table eggs, stored in proper sanitary conditions at a temperature of at least + 2 ° C or in refrigerators for no more than 25 days.

Fresh quail eggs, after a preliminary examination for damage and ovoscopy, are washed, disinfected, washed with hot running water at a temperature of at least 50 ° C. You can use quail eggs pre-prepared in the following ways: smoking, pickling (in soy sauce, in oil (with herbs, spices), in vinegar (with herbs, spices)), canning.

Production technology: dry ingredients (table salt) are mixed in the water phase, pasteurization and cooling of this mass are made, followed by a stabilizer, milk powder, natural honey, quail eggs, preservative, antioxidant, flavoring, food additives, vegetable oil, lemon juice, 6% fruit vinegar. Homogenization is carried out in order to obtain a uniform consistency. Then the emulsion product enters the heat exchanger, where it is cooled to 25 ° C, and sent to the packaging.

In the case of using pickled, smoked or canned quail eggs, the production technology is as follows: dry ingredients are mixed in the aqueous phase (table salt), pasteurization and cooling of this mass are performed, after which stabilizer, milk powder, natural honey, preservative, antioxidant, flavoring, food additives, vegetable oil, quail eggs, lemon juice, 6% fruit vinegar. Homogenization is carried out in order to obtain a uniform consistency. Then the emulsion product enters the heat exchanger, where it is cooled to 25 ° C, and sent to the packaging.

Examples of carrying out the invention

Example 1

Food emulsion product is prepared according to the above technology in the following ratio of components, wt.%:

refined deodorized vegetable oil - 67.0

natural honey - 2.0

fruit 6% vinegar - 4.8

quail egg powder - 1.4

lemon juice - 0.005

table salt - 0.8

stabilizer - xanthan gum - 0.05

Skimmed milk powder - 0.1

baking soda - 0.01

flavoring "Mustard" - 0.05

antioxidant - 0.02

preservative - 0.10

food additives - 0.3

water - the rest

The resulting product has the following characteristics:

- mass fraction of fat not less than 67.0%;

- mass fraction of moisture not more than 30.0%;

- acidity in terms of acetic acid is not more than 0.4%;

- the stability of the emulsion is not less than 98.0% indestructible emulsion;

- pH 4.0-4.7.

The resulting product has a uniform creamy consistency, taste balanced in terms of salt and sweetness.

Example 2

refined deodorized vegetable oil - 5.0

natural honey - 2.6

fruit 6% vinegar - 5.1

quail egg melange - 0.01

Skimmed milk powder - 0.1

lemon juice - 0.01

nutritional supplements - 6.0

baking soda - 0.05

edible salt - 1.1

stabilizer - xanthan gum - 0.15

flavoring "Mustard" - 0.05

antioxidant - 0.02

preservative - 0.1

water - the rest

The resulting emulsion product has the following characteristics:

- mass fraction of fat not less than 5.0%;

- mass fraction of moisture not more than 90.0%;

- acidity in terms of acetic acid is not more than - 0.5%;

- the stability of the emulsion is not less than 98.0% indestructible emulsion;

- pH 4.0-4.7.

The resulting product has a uniform creamy consistency, taste balanced in terms of salt and sweetness.

Example 3

refined deodorized vegetable oil - 80.0

natural honey - 1.9

fruit 6% vinegar - 6.0

quail egg powder - 8.0

Skimmed milk powder - 0.01

lemon juice - 0.2

baking soda - 0.01

edible salt - 0.85

flavoring "Mustard" - 0.05

antioxidant - 0.02

preservative - 0.1

stabilizer - xanthan gum - 0.01

nutritional supplements - 0.005

water - the rest

The resulting emulsion product has the following characteristics:

- mass fraction of fat of not less than 80.0%;

- mass fraction of moisture not more than 15.0%;

- acidity in terms of acetic acid is not more than - 0.5%;

- the stability of the emulsion is not less than 98.0% indestructible emulsion;

- pH 4.0-4.7.

Example 4

refined deodorized vegetable oil - 55.0

quail egg powder - 1.0

whole milk powder - 0.1

natural honey - 2.2

fruit 6% vinegar - 4.8

lemon juice - 0.1

edible salt - 1.2

xanthan gum stabilizer - 0.05

flavoring "Mustard" - 0.05

preservative - 0.1

antioxidant - 0.0075

nutritional supplements - 1.0

water - the rest

Example 5

refined deodorized vegetable oil - 35.0

marinated quail egg - 0.5

whole milk powder - 0.2

natural honey - 2.2

fruit 6% vinegar - 6.0

lemon juice - 0.005

edible salt - 1.2

xanthan gum stabilizer - 0.08

flavoring "Mustard" - 0.05

preservative - 0.1

antioxidant - 0.0075

nutritional supplements - 3.0

water - the rest

Example 6

refined deodorized vegetable oil - 30.0

marinated quail egg - 0.5

Skimmed milk powder - 3.0

natural honey - 2.6

fruity 6% vinegar - 5.0

lemon juice - 0.015

edible salt - 1.15

xanthan gum stabilizer - 0.09

flavoring "Mustard" - 0.05

preservative - 0.1

antioxidant - 0.0075

nutritional supplements - 0.5

water - the rest

The resulting product has a uniform creamy consistency, taste balanced in terms of salt and sweetness.

Qualitative indicators characterizing the finished product are shown in the table.

Indicators Emulsion product claimed famous Color Light cream, uniform throughout the mass Taste Delicate slightly sour balanced taste Consistency and appearance Homogeneous creamy consistency Shelf life, days at 5-10 ° C 180 at 5-10 ° С 120 The stability of the emulsion,% intact emulsion 98.0 97.0

When changing the quantitative parameters of the components, for example, when reducing the content of honey, lemon juice and fruit vinegar, the resulting emulsion product does not have the declared nutritional and biological value, and the claimed taste characteristics of the product are not achieved. With an increase in the content of these components, the taste characteristics also deteriorate, since the sweetness of honey and the sour taste of juice and vinegar are manifested, although the nutritional value increases. The declared quantitative parameters are optimal in the balance of taste and nutritional value of the product.

This invention improves the nutritional and biological value of a food emulsion product due to:

- a combination of lemon juice and refined deodorized vegetable oil, which has a tocopherol-preserving effect;

- a combination of fruit vinegar with honey, which helps to burn fat in the body, improves cell metabolism, binds fats consumed with food, removes toxins and cholesterol;

- fructose contained in honey, which does not lead to an increase in blood sugar;

- the use of quail eggs containing easily digestible protein, fat-soluble vitamins, micro and macro elements;

as well as:

- compensates for the deficiency of minerals and vitamins;

- promotes the formation of a healthy intestinal microflora, helps the liver neutralize toxins, stimulates intestinal motility;

- expands the range of food emulsion products with a new range of organoleptic sensations, easily absorbed by the human body.

The combination of the proposed components of the emulsion product allows you to get a product with an emulsion resistance of at least 98%, with high organoleptic and antioxidant properties.

The test results and chemical-physical analysis of the claimed product, obtained in accordance with the approved industry methods, as well as the methods adopted by Kazan Fat Factory, confirm the conformity of the approved product composition to the declared technical result.

Claims (8)

1. Emulsion food product, including refined deodorized vegetable oil, quail egg, dried milk, table salt, stabilizer, Mustard flavoring, preservative, antioxidant, characterized in that it additionally contains natural honey, fruit vinegar 6%, lemon juice and food additives in the following content of the starting components, wt.%:
refined deodorized vegetable oil 5.0-80.0 quail egg 0.01-8.0 milk powder 0.01-3.0 natural honey 1.9-2.6 fruit 6% vinegar 4.8-6.0 lemon juice 0.005-0.2 food salt 0.8-1.3 stabilizer 0.01-0.2 flavoring "Mustard" 0.05 preservative 0.1 antioxidant 0.0075-0.1 nutritional supplements 0.005-6.0 water rest 2. The food emulsion product according to claim 1, characterized in that it contains a quail egg selected from the series: fresh quail egg, quail egg powder, quail egg melange, smoked quail egg, pickled quail egg, canned quail egg. 3. The food emulsion product according to claim 1, characterized in that the quality of milk powder contains skimmed milk powder or whole milk powder. 4. The food emulsion product according to claim 1, characterized in that it contains "Xanthan gum" as a stabilizer. 5. The food emulsion product according to claim 1, characterized in that it contains potassium sorbate and / or sodium benzoate as a preservative. 6. The food emulsion product according to claim 1, characterized in that as an antioxidant contains "Vitablend 91", "Grindox 101" or EDTA. 7. The food emulsion product according to claim 1, characterized in that, as food additives, contains starch modified and / or dry egg yolk. 8. The food emulsion product according to claim 1, characterized in that it further comprises baking soda in an amount of 0.01-0.05 wt.% By weight of the finished product.