RU2437549C1 - Method for production of vegetable oil-mixtures - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The vegetable oil-mixtures production method involves calculation of an oil-mixture recipe balanced in terms of ratio of ω-6 and ω-3 fatty acids, oils dosing, mixing and packing. One calculates the mixture recipe by way of generation and solution of a system of equations with an infinite number of variables:

where n - number of oils in the mixture composition; x_i (y_i) - weight fraction of ω-6 (ω-3) family fatty acids in the i^th oil, wt %; k - coefficient ratio of ω-6 and ω-3 family fatty acids content in the oil mixture composition set according to dietarians' requirements; l_i - weight fraction of the i^th oil in the mixture composition.

EFFECT: invention allows to efficiently select the initial components and optimise the vegetable oil-mixtures recipes.

1 tbl, 4 ex

Description

The present invention relates to the food industry, namely the production of vegetable oil mixtures.

Vegetable oils consist mainly of triacylglycerols - esters of the trihydric alcohol glycerol and higher carboxylic (fatty) acids. Of particular importance for the human body are triacylglycerols containing acids with two or more double bonds between carbon atoms - polyunsaturated fatty acids (PUFAs). Physiological activity is shown in PUFAs with a double bond located in the third (ω-3 fatty acids: α-octadecatrienoic (α-linolenic), octadecatatetraenoic, α-eicosatetraenoic (α-arachidonic), eicosapentaenoic, α-docosapentaenoic, io-hexahexaenoic (docosahexaeno) -6 fatty acids: octadecadiene (linoleic), γ-octadecatrienic (γ-linolenic), eicosatrienic, γ-eicosatetraenoic (γ-arachidonic), γ-docosapentaenoic) carbon atom.

Here are the structural diagrams of polyunsaturated fatty acids of the ω-6 and ω-3 families:

Октадекадиеновая кислота (ω-6, 18:2, Δ^9,12)

Octadecadienoic acid (ω-6, 18: 2, Δ ^9,12 )

α-Октадекатриеновая кислота (ω-3, 18:3, Δ^9,12,15)

α-Octadecatrienoic acid (ω-3, 18: 3, Δ ^9,12,15 )

γ-Эйкозатетраеновая кислота (ω-6, 20:4, Δ^5,8,11,14)

γ-eicosatetraenoic acid (ω-6, 20: 4, Δ ^5,8,11,14 )

Эйкозапентаеновая кислота (ω-3, 20:5, Δ^5,8,11,14,17)

Eicosapentaenoic acid (ω-3, 20: 5, Δ ^5,8,11,14,17 )

Polyunsaturated fatty acids can enter the body with a diet in different quantities, but the realization of their biological action is possible only if a specific ratio of acids of these families is observed. The optimal ratio in the daily diet of ω-6 and ω-3 fatty acids should be 5-10: 1 (in accordance with the methodological recommendations of MP 2.3.1.2432-08 “Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation”) .

Vegetable oils of natural origin are not balanced by the ratio of fatty acids of the ω-6 and ω-3 families, therefore, oils with a given composition of fatty acids are obtained artificially, for example by selection or genetic modification of oil crops, but the most technologically and cost-effective method of mixing (blending) oils of various composition.

Known mixtures of vegetable oils with high nutritional and physiological value, characterized by different chemical composition. For example, according to the patents of the Russian Federation No. 2292149, A23D 9/00, No. 2374858, A23D 9/00.

A known method of calculating the formulations of two-component oil mixtures, balanced in terms of the ratio of ω-6 and ω-3 PUFA, using a computer program that solves an extreme problem with linear non-negative constraints on the variable quantities of the original oils in the mixture (Scherbin V.V. Biochemical substantiation of the effect the fatty acid composition of mixtures of vegetable oils on their biological value and oxidative stability during storage: abstract of dissertation ... candidate of technical sciences: 03.00.04 / Scherbin Vasily Vladimirovich. - Krasnodar, 2005). The disadvantage of this method is the limitation of the variability of formulations by the development of only two-component mixtures of oils, as well as the absence of specific restrictive criteria for the selection of source oils: properties, cost and others.

A well-known technology for the preparation of three-component oil mixtures, which is based on the solution of the optimization problem by linear programming method (Application of the linear programming method to optimize mixtures of vegetable oils / S.V.Nikolaev [et al.] // Fat-and-oil industry. - 2007. - No. 1 . - S.23-24). The disadvantage of this method is the lack of a mathematical model for optimizing the formulations of oil mixtures, instead of which the individual equations are given, and the operation of selecting vegetable oils for composing the mixtures (which did not allow to optimize the formulation of the 1st and 4th mixtures, characterized by a significant excess (ω- 6 acids) .In addition, the proposed technology is limited in terms of both the qualitative and quantitative composition of the simulated mixtures (with its help only three-component oils can be made and only with wearing ω-6 and ω-3 fatty acids - 3:. 1.5: 1 and 10: 1) In addition, the calculation takes into account such ω-3 acids, such as eicosapentaenoic and docosahexaenoic that are not found in vegetable oils.

Known food functional product and the method of its production according to the patent of the Russian Federation No. 2169478, selected by the applicant as a prototype. The product is a two- and three-component vegetable oil-mixture, balanced in fatty acid composition and enriched with carotenoids and tocopherols. The prototype shows the calculations of the formulations of mixed oils.

The described functional food product as a base for vegetable oils contains a mixture of rapeseed, soybean, sunflower oil or a mixture of unrefined sunflower, linseed oil and unrefined wheat germ oil, while the peroxide value of the base is not more than 10 mmol (1 / 2O) / kg, acid the number is not more than 0.4 mg KOH / g, and the ratio of PUFAs is ω-6 to ω-3-9-9.9: 1. The product additionally contains tocopherols in an amount of 15.0-20.0 mg / 100 g of base.

The disadvantage of this invention is that:

- it is not described by what criteria the source vegetable oils were selected and included in the mixture;

- a limited number of oils were used to make the mixtures (5);

- the optimization of the formulations of oil mixtures was carried out by the ratio of linoleic and linolenic acids (ω-6 and ω-3), limited by the values of 9.1-9.9: 1, while depending on the target audience of consumers it is in a wider range - 5-10: 1;

- in the calculations, the α- and γ-forms of linolenic acid, which belong to two different families — ω-3 and ω-6, respectively — and exhibit different biological activity, were not separated;

- the proposed calculation apparatus allows to operate with only two variables in the equations;

- there is no data on the fatty acid composition of the starting oils and oil mixtures (with the exception of one example) and on the ratio of individual oils in the composition of the proposed mixtures;

- parameters of blending oils are not indicated;

- no economic calculations confirming the low cost of the recommended oil mixtures;

- the low value of the acid number (not more than 0.4 mg KOH / g) for mixtures involving unrefined oils is not justified.

These disadvantages limit the scope of application of the prototype and make it difficult to use it as a method of compiling vegetable oil mixtures, balanced in the ratio of ω-6 and ω-3 fatty acids.

The task set by the applicant is to formulate a wide and scientifically based assortment of combined vegetable oils that meet modern requirements for a balanced diet, with optimal composition, increased nutritional, including physiological, value and good digestibility. The technical result obtained by solving this problem is manifested in the rational selection of the starting components, followed by optimization of the formulations of vegetable oil mixtures.

The technical result is achieved by the fact that the method of obtaining vegetable oil mixtures, which involves calculating the formulation of the oil mixture, balanced in relation to (ω-6 and ω-3 fatty acids, dosing, mixing and packaging of oils, includes, according to the proposed solution, a preliminary selection of vegetable oils with taking into account their composition, organoleptic and physico-chemical properties, determining their actual fatty acid composition and calculating the mixture formulation, balanced by the ratio of ω-6 and ω-3 fatty acids, by compiling and solutions of the system of equations with an unlimited number of variables:

where n is the number of oils in the mixture;

x _i (y _i ) is the mass fraction of fatty acids of the ω-6 (ω-3) family in the i-th oil, wt.%;

k is the coefficient of the ratio of the content of fatty acids of the family ω-6 and ω-3 in the mixture of oils, established in accordance with the requirements of nutritionists;

l _i - mass fraction of the i-th oil in the mixture.

Preliminary selection of the initial vegetable oils from the existing assortment allows you to choose the oils that are most beneficial taking into account the goal and objective factors: organoleptic and physico-chemical properties, chemical composition (composition and content of fatty acids, vitamins, bioflavonoids), cost, prevailing geographical, climatic, social and other conditions.

Analytical processing of data on the fatty acid composition of the starting oils using the proposed system of equations allows you to choose their optimal ratio in the mixture.

When solving the problem of optimizing the fatty acid composition of vegetable oil mixtures, the coefficient k is a constant and is set based on the recommendations of nutritionists. Any natural number can be taken as its value. The set value of the coefficient k is achieved by selecting vegetable oils of various fatty acid composition and their ratios in the formulation during the solution of the system of equations. To limit the options for possible solutions in the system of equations, it is possible to impose restrictions on the content of a particular oil in the mixture formulation. Such restrictions may be established taking into account the quality, composition, cost of the mixed oils and other conditions.

The developed system of equations with an unlimited number of variables is applicable to vegetable oils of various compositions, and the results obtained with it are reliable for the entire spectrum of the quantitative content of fatty acids according to GOST 30623-98 (GOST 30623-98 Vegetable oils and margarine products. Method for detecting falsification. - Introduced for the first time. - M .: IPK Publishing House of Standards, 1998. - 16 p.).

Regulating the formulations of vegetable oil mixtures taking into account their consumer properties, including fatty acid composition, allows you to control the quality and cost of vegetable oils, balance the composition of certain oils that are poor in essential PUFAs, by mixing with oils containing such acids, which ultimately provides the necessary physiological effect of the finished product.

As a result, the applicant proposes a method for obtaining an unlimited number of formulations of oil mixtures, balanced by the ratio of ω-6 and ω-3 fatty acids. The developed method allows to obtain mixed oils of various compositions, the number of components (two, three, four or more) and the degree of purification, taking into account the changing natural and geographical conditions and the economic situation, and use almost all available resources of oilseeds for the production of mixtures.

The method is as follows.

Example 1: for the preparation of a two-component mixture of vegetable oils, sunflower and rapeseed refined deodorized oils were selected, which are sources of ω-6 and ω-3 fatty acids, respectively. The fatty acid composition of the selected vegetable oils is presented in the table.

To determine the optimal ratio of sunflower and rapeseed oils in the mixture, a system of equations was composed and solved. For the calculation, we used data on the content of linoleic (ω-6) and linolenic (ω-3) fatty acids in the mixed oils (table) and the coefficient k, taken equal to 9 (in accordance with MP 2.3.1.2432-08):

where l _P (l _P ) is the mass fraction of sunflower (rapeseed) oil in the mixture.

Solutions of the system of equations:

As a result of calculations, the optimal ratio of sunflower and rapeseed oils in the mixture was determined at the level of 56.8% and 43.2%, respectively. Then the oils were dosed in the prescribed ratio, mixed in a mixer at a frequency of 100 rpm and a temperature of 20 ° C, in a nitrogen atmosphere, and the resulting mixture was poured into a prepared container.

The resulting rapeseed oil is transparent, has a light yellow color, odorless and with an impersonal taste. The oil has an acid value of not more than 0.6 mg KOH / g and a peroxide value of not more than 10 mmol (1/20) / kg and, for other safety indicators, complies with the requirements of the Federal Law "Technical Regulations for Oil and Fat Products" No. 90-FZ of 24.06. 2008. The fatty acid composition of the oil-mixture is presented in the table.

Example 2: walnut-sunflower oil using Manchurian nut and sunflower refined deodorized oil as initial unrefined oil was prepared according to Example 1 with the calculated oil ratio of 50.1% and 49.9%, respectively.

The optimal mixture recipe was determined by solving a system of equations:

where l _O - mass fraction of peanut butter in the mixture.

Solutions of the system of equations:

The resulting nut-sunflower oil is transparent, sediment and slight turbidity over the sediment are allowed; has an amber color; the smell and taste characteristic of peanut butter, without extraneous odor and taste. The oil has an acid value of not more than 4.0 mg KOH / g and a peroxide value of not more than 10 mmol (1 / 2O) / kg and for other safety indicators complies with the requirements of the Federal Law "Technical Regulations for Oil and Fat Products" No. 90-FZ of 24.06. 2008. The fatty acid composition of the starting oils and the mixture oil are presented in the table.

Example 3: for the preparation of a three-component mixture of vegetable oils, sunflower (source of ω-6 PUFA), soybean and rapeseed (sources of ω-3 PUFA), refined deodorized oils were selected. When calculating the formulation of a mixture of oils, the content of soybean oil was limited to 25.0%, taking into account the possibility of reversing the specific smell and taste inherent in unrefined oil.

The optimal mixture recipe was determined by solving a system of equations:

where l _C is the mass fraction of soybean oil in the mixture.

Solutions of the system of equations:

The ratio of sunflower, soy and rapeseed oils in the mixture was determined at the level of 50.6%, 25.0% and 24.4%, respectively. The resulting mixture has indicators similar to those of oil in example 1.

Example 4: sunflower-flax-soybean oil using as the starting sunflower and soya refined deodorized and unrefined flaxseed oils was prepared according to example 1 with the calculated oil ratio of 86.0%, 4.0% and 10.0%, respectively.

The optimal mixture recipe was determined by solving a system of equations:

where l _L - mass fraction of linseed oil in the mixture.

The resulting system of equations was solved by linear programming.

Solutions of the system of equations:

The resulting sunflower-flax-soybean oil is transparent, has an intense yellow color with a brownish tint; smell and taste with shades characteristic of linseed oil, without extraneous odor and taste. The oil has an acid value of not more than 4.0 mg KOH / g and a peroxide value of not more than 10 mmol (1 / 2O) / kg and for other safety indicators complies with the requirements of the Federal Law "Technical Regulations for Oil and Fat Products" No. 90-FZ of 24.06. 2008. The fatty acid composition of the starting oils and the mixture oil are presented in the table.

Claims (1)

A method of obtaining vegetable oil mixtures, including calculating the formulation of the oil mixture, balanced in terms of the ratio of ω-6 and ω-3 fatty acids, dosing, mixing and packaging of oils, characterized in that for the preparation of the mixture pre-selection of vegetable oils is carried out taking into account their composition , organoleptic and physico-chemical properties, determine their actual fatty acid composition and calculate the formula of the mixture, balanced by the ratio of ω-6 and ω-3 fatty acids, by compiling and solving a system of equations with unlimited ichennym number of variables:

where n is the number of oils in the mixture;
x _i (y _i ) is the mass fraction of fatty acids of the ω-6 (ω-3) family in the i-th oil, wt.%;
k is the coefficient of the ratio of the content of fatty acids of the ω-6 and ω-3 family in the composition of the oil mixture, established in accordance with the requirements of nutritionists;
l _i - mass fraction of the i-th oil in the mixture.