RU2423056C2 - Calcium-containing 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 %: refined deodorised vegetable oil - 5.00-80.00, a sweetener - 0.4-3.0, culinary salt - 0.8-1.5, 80% acetic acid - 0.2-0.3, quilt egg - 0.01-8.0, quilt egg shell powder - 0.005-0.15, lemon acid - 0.01 -0.3 and water - balance.

EFFECT: invention allows to increase food and biological value of the product through enrichment with calcium.

15 cl, 5 ex

Description

The invention relates to the oil and fat industry of the food industry, and in particular to the field of finely divided homogeneous emulsion products made from refined deodorized vegetable oils, water, egg products with or without milk products, food additives and other ingredients.

Today, the urgent task is to develop formulations of functional products of a new generation that meet the requirements of a healthy diet.

Known mayonnaise with a quail egg containing refined deodorized vegetable oil, granulated sugar, 80% sodium chloride, food additives, dried milk, fresh quail egg and the rest is water (patent RU No. 2284127, IPC A23L 1/24 publ. 2006.09.27).

It is known that calcium salts (calcium sulfate, calcium acetate, calcium lactate, calcium malate, calcium citrate or tartarate) are incorporated into mayonnaise, thereby preventing the absorption of fat by the intestines (Application No. JP 2000023639, IPC A23G 9/00; A23L 1 / 24, publ. 2000.01.25).

The closest analogue of the invention is a technical solution, which is characterized by mayonnaise containing vegetable oil, egg or egg yolk, vinegar or acetic acid, seasonings and spices, as well as powdered eggshell dissolved in vinegar (application No. JP 2000270813, IPC A23L 1 / 304; A23L 1/24; publ. 2000.10.03).

The disadvantage of this mayonnaise is the danger of using the shell of Salmonella-infected chicken eggs. A shell of eggs with insufficient disinfection can carry dangerous bacteria, which becomes a risk zone and requires a special approach in the production of mayonnaise.

The task of the invention is to increase the nutritional and biological value of the emulsion product, expanding the range.

The technical result of the claimed technical solution is to increase the nutritional and biological value of the emulsion product by enriching the product with calcium.

The problem is solved in that a food emulsion product containing refined deodorized vegetable oil, an egg, a sweetener, sodium chloride, 80% acetic acid, water and food additives, contains a quail egg as an egg and contains shell powder as food additives quail eggs with lemon juice in the following content of the starting components, wt.%:

Refined deodorized vegetable oil 5.00-80.00 Sweetener 0.4-3.0 Common salt 0.8-1.5 Acetic acid 80% 0.2-0.3 Quail egg 0.01-8.0 Quail Eggshell Powder 0.005-0.15 Lemon juice 0.01-0.3 Water Rest

As a refined deodorized vegetable oil contains sunflower oil and / or olive oil.

As a quail egg, it contains a fresh quail egg or powder of a quail egg, or a melange of a quail egg, or a smoked quail egg, or a pickled quail egg, or a canned quail egg.

It contains Stevia extract or granulated sugar as a sweetener.

Additionally contains whole milk powder or skimmed milk powder in an amount of from 0.01-3.0.

Additionally contains starch modified in an amount of 0.01-6.0% by weight of the finished product.

Additionally contains a preservative, which is used as a potassium sorbate or sodium benzoate in an amount of 0.1% by weight of the finished product, or a mixture thereof in a ratio of 1: 1.

Additionally contains a stabilizer, which is used as "Xanthan gum" in an amount of 0.01-0.2% by weight of the finished product.

Additionally contains an antioxidant, which is used as "Vitablend 91" or "Grindox 101" in an amount of 0.02-0.1% by weight of the finished product or EDTA in an amount of not more than 0.0075% by weight of the finished product.

Additionally contains mustard essential oil in an amount of not more than 0.02% by weight of the finished product or the mustard flavor identical to natural in an amount of not more than 0.05% by weight of the finished product.

Additionally contains baking soda in an amount of 0.01-0.1% by weight of the finished product.

Additionally contains food coloring β-carotene in an amount of 0.005-0.01% by weight of the finished product.

The nutritional and biological value of the emulsion product is increased by introducing quail eggs and a food supplement into it, using quail egg shell powder with lemon juice.

The introduction of quail eggshell powder into the emulsion product makes it possible to enrich it with such an important trace element as calcium. The shell of quail eggs, consisting of 90% calcium carbonate, is easily absorbed by the body and contains all the necessary trace elements for the body, including copper, fluorine, sulfur, silicon, zinc and others (a total of 27 elements), as well as what makes it more valuable, 95% calcium carbonate with a high degree of digestibility (87.9%). In addition, the use of quail eggshell eliminates contamination of the food product with salmonella.

The assimilation of the calcium carbonate of the shell of quail eggs is facilitated by lemon juice, which forms soluble salts, due to which calcium carbonate is easily absorbed by the body.

Lemon juice has an antimicrobial, antiseptic effect. In chemical composition, lemon juice is rich in organic potassium, which is necessary for the normal functioning of the cardiovascular system and kidneys. Vitamin C, found in lemon juice, is known for its immune-enhancing effect.

Absorption of calcium in the intestine is critically dependent on the availability of vitamin D contained in the yolk of quail eggs. In addition, quail eggs contain many micro and macro elements, amino acids, vitamins, including B vitamins. Quail eggs in the composition of the food emulsion product 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 serve as an emulsifier.

For normal absorption and full use of calcium, the body must be well provided with vitamin C contained in lemon juice, and vitamins B2 and B6 contained in quail eggs.

Thus, a combination of quail eggs, quail egg shell powder with lemon juice ensures optimal absorption of calcium by the body.

The content of quail eggs in the mayonnaise formulation depends on the mass fraction of fat in the composition of the product, that is, the greater the fat content of the product, the more quail eggs must be used and, accordingly, the less fat the lower the content of quail eggs in the product. The content of the shell depends on the content of lemon juice in the recipe.

Improving the nutritional value of the emulsion product is also achieved by replacing sugar with a natural sweetener - stevia extract.

Stevia extract contains diterpenic tetracyclic glycosides, among which are stevioside, rebaudioside A, B, C and E, ducloside A and steviolbioside. These chemical compounds have a sweetening ability 100-400 times greater than that of sucrose. The stability of the stevia components during heating and long-term storage, good solubility in water, harmlessness and non-toxicity make it possible to use them in the food industry instead of sugar. The content of quail eggs in the mayonnaise formulation depends on the mass fraction of fat in the composition of the product, that is, the greater the fat content of the product, the more quail eggs must be used, and accordingly, the less fat, the lower the content of quail eggs in the product. The content of the shell depends on the content of lemon juice in the recipe.

The following are examples of the implementation of the present invention.

Example 1

The content of the components is indicated in wt.%:

Refined deodorized sunflower oil 5,0 Stevia extract 0.4 Common salt 1.4 Acetic acid 80% 0.3 Fresh quail egg 0.01 Quail Eggshell Powder 0.15 Lemon juice 0.3 Nutritional supplements: Modified starch 6.0 Potassium sorbate 0.1 Xanthan gum 0.15 Antioxidant "Vitablend 91" 0.02 Mustard essential oil 0.007 Water Rest

Example 2

The content of the components is indicated in wt.%.

Refined deodorized olive oil 80.0 Granulated sugar 2.0 Common salt 1,0 Acetic acid 80% 0.25 Quail egg powder 0.8 Quail Eggshell Powder 0.005 Lemon juice 0.01 Nutritional supplements: Sodium benzoate 0.05 Potassium sorbate 0.05 Antioxidant "Grindox 101" 0.02 Fragrance "Mustard" 0.015 Food coloring β-carotene 0.005 Water Rest

Example 3

The content of the components is indicated in wt.%.

Refined deodorized sunflower oil 47.0 Refined deodorized olive oil 20.00 Sugar 2.0 Common salt 1,0 Acetic acid 80% 0.2 Quail Egg Melange 5,0 Quail Eggshell Powder 0.1 Lemon juice 0.2 Nutritional supplements: Xanthan gum 0.1 Potassium sorbate 0.1 Antioxidant EDTA 0.0075 Fragrance "Mustard" 0,025 Water Rest

Example 4

The content of the components is indicated in wt.%.

Refined deodorized sunflower oil 25.0 Granulated sugar 2.6 Common salt 1.35 Acetic acid 80% 0.2 Canned Quail Egg 0.4 Quail Eggshell Powder 0.15 Lemon juice 0.3 Nutritional supplements: Modified starch 2.6 Skimmed milk powder 0.4 Baking soda 0.05 Potassium sorbate 0.1 Xanthan gum 0.15 Antioxidant "Vitablend 91" 0.02 Fragrance "Mustard" 0,035 Water Rest

Example No. 5

The content of the components is indicated in wt.%.

Refined deodorized sunflower oil 67.0 Sweetener - granulated sugar 2.2 Common salt 1,1 Acetic acid 80% 0.3 Quail egg (fresh) 5,0 Quail Eggshell Powder 0.15 Lemon juice 0.3 Water Rest

The decrease in the number of shells of quail eggs and lemon juice introduced does not allow to enrich the product with calcium effectively, and their increase leads to a deterioration in the taste and organoleptic characteristics of the product.

When using pickled and smoked quail eggs in the product, their content is similar to example 4.

The production of the product is carried out periodically on the German line of the company "Stefan". All raw materials and materials for the production of emulsion product are subjected to input control for compliance with the requirements of scientific and technical documentation.

Preparation of dry bulk and liquid components: salt, sugar (with the exception of the stabilizer) are pre-sieved on vibrating screens with a ferromagnetic trap. Dosing of dry components is carried out by weight. Acetic acid is introduced into the technological process in the form of a 9% aqueous solution, previously prepared from concentrated acetic acid. Dye and fat soluble flavorings are added as an oil solution. The shell of quail eggs is washed, dried, disinfected, ground and kept in lemon juice at a ratio of 1: 2.

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

After a preliminary examination for damage and ovoscopy, fresh quail eggs are washed with a 0.5% solution of soda ash, disinfected with a 0.2% solution of bleach, washed with hot running water at a temperature of at least 50 ° C. All three stages of washing and disinfection are carried out by successively immersing the eggs in solutions for 5 minutes. Processed eggs are broken on metal knives, which provides them with a check for smell and appearance. Quality eggs are poured over a sieve. Store the egg mass for no more than 24 hours at a temperature not exceeding 6 ° C.

It is possible to use quail eggs preliminarily prepared in the following ways: smoking, pickling (aging in soy sauce, oil, vinegar, etc.), canning, pickling, freezing, drying, grinding (preparation of quail egg powder), in the form of melange etc.

Pasta preparation: dry ingredients (sugar, table salt) are mixed in the aqueous phase, pasteurized, cooled, then stabilizer, milk powder (if necessary), quail eggs, baking soda (if necessary) and an additive consisting of quail egg shell powder and lemon juice, mix, serve oil, vinegar, homogenize. The emulsion product is cooled and packaged.

If pickled, smoked or canned quail eggs are used, the production technology is as follows: pasta preparation: dry ingredients are mixed in the aqueous phase (sugar, table salt), pasteurized, cooled, then stabilizer, milk powder (if necessary), baking soda (if necessary) are served ) and an additive consisting of quail egg shell powder and lemon juice, mixed, served with butter, quail eggs, vinegar, homogenized. The emulsion product is cooled and packaged.

The consistency of the finished product is thick, creamy, homogeneous.

This invention extends the range of food emulsion products and improves the nutritional and biological value of the product.

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 (15)

1. A food emulsion product containing refined deodorized vegetable oil, an egg, a sweetener, sodium chloride, 80% acetic acid, water and food additives, characterized in that it contains a quail egg as an egg and contains shell powder as food additives quail eggs with lemon juice in the following content of the starting components, wt.%:
Refined deodorized vegetable oil 5.00-80.00 Sweetener 0.4-3.0 Common salt 0.8-1.5 Acetic acid 80% 0.2-0.3 Quail egg 0.01-8.0 Quail Eggshell Powder 0.005-0.15 Lemon juice 0.01-0.3 Water Rest 2. The food emulsion product according to claim 1, characterized in that the quality of vegetable refined deodorized oil contains sunflower oil and / or olive oil. 3. The food emulsion product according to claim 1, characterized in that the quail egg contains a fresh quail egg, or powder of a quail egg, or a melange of a quail egg, or a smoked quail egg, or a pickled quail egg, or a canned quail egg. 4. The food emulsion product according to claim 1, characterized in that as a sweetener contains stevia extract or granulated sugar. 5. The food emulsion product according to claim 1, characterized in that it further comprises whole milk powder or skimmed milk powder in an amount of 0.01-3.0% by weight of the finished product. 6. The food emulsion product according to claim 1, characterized in that it further comprises starch modified in an amount of 0.01-6.0% by weight of the finished product. 7. The food emulsion product according to claim 1, characterized in that it further comprises a preservative. 8. The food emulsion product according to claim 7, characterized in that the preservative contains potassium sorbate or sodium benzoate in an amount of 0.1% by weight of the finished product, or a mixture thereof in a ratio of 1: 1. 9. The food emulsion product according to claim 1, characterized in that it further comprises a stabilizer. 10. The food emulsion product according to claim 9, characterized in that the stabilizer contains "Xanthan gum" in an amount of 0.01-0.2% by weight of the finished product. 11. The food emulsion product according to claim 1, characterized in that it further comprises an antioxidant. 12. The food emulsion product according to claim 11, characterized in that as an antioxidant contains "Vitablend 91" or "Grindox 101" in an amount of 0.02-0.1% by weight of the finished product or EDTA in an amount of not more than 0.0075 % by weight of the finished product. 13. The food emulsion product according to claim 1, characterized in that it further comprises mustard essential oil in an amount of not more than 0.02% by weight of the finished product or “Mustard” flavor identical to natural in an amount of not more than 0.05% by weight finished product. 14. The food emulsion product according to claim 1, characterized in that it further comprises baking soda in an amount of 0.01-0.1% by weight of the finished product. 15. The food emulsion product according to claim 1, characterized in that it further comprises a food coloring β-carotene in an amount of 0.005-0.01% by weight of the finished product.