RU2437578C2 - 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 refined vegetable oil - 5.00-75.00, mixture of sugar and oligofructose - 1.9-5.8, culinary salt - 0.8-1.5, quilt egg - 0.01-8.0, acetic acid - 1.33-16.00, dry milk - 0.01-3.0, baking soda - 0.01-0.1, preserving agent - 0.1, xanthum gum - 0.01-0.2, wheat grain germs floor - 0.01-4.0, wheat grain germs oil - 0.05-5.0 and water - balance.

EFFECT: invention allows to enhance food and biological value of the product, establish conditions for enhanced accessibility of calcium, extend the product storage life.

8 cl, 1 tbl, 6 ex

Description

The invention relates to the oil and fat industry of the food industry, and in particular to the field of products in the form of a creamy finely divided emulsion of the oil-in-water type.

The closest analogue of the invention is mayonnaise containing vegetable oil, wheat germ flour, milk powder, sweetener, edible salt, citric acid, introduced together with acetic, preservative, sodium alginate, starch, baking soda, mustard powder and water (RU patent No. 2251919, IPC A23L 1/24, publ. 2005.05.20).

The disadvantages of this mayonnaise are not enough high nutritional and biological value and high content of concentrated acetic acid, which affects the consumer properties of mayonnaise.

The objective of the invention is to create a food emulsion product with high nutritional, biological value, increase shelf life, expanding the range of food emulsion products.

The technical result of this invention is as follows:

- increases the nutritional and biological value of the product by compensating for the deficiency of biologically active substances and vitamins;

- conditions are created for increased digestibility of calcium in the human body;

- increased shelf life of the finished product.

The claimed technical result is achieved due to the fact that the food emulsion product containing refined deodorized vegetable oil, milk powder, sweetener, table salt, vinegar, preservative, stabilizer, baking soda, wheat germ germ flour and water, additionally contains wheat germ oil, quail egg and tea extracts, as a sweetener - a mixture of sugar with oligofructose with an oligofructose content of up to 40% in the following content of the starting components, wt.%:

Vegetable oil 5.00-75.00 refined deodorized a mixture of sugar with oligofructose when up to 40% oligofructose content in it 1.9-5.8 Common salt 0.8-1.5 Quail egg 0.01-8.0 Vinegar 4-12% 1.33-16.00 Milk powder 0.01-3.0 Baking soda 0.01-0.1 Preservative 0.1 Stabilizer 0.01-0.2 Wheat germ oil 0.05-5.0 Wheat germ germ flour 0.01-4.0 Water Rest

As vegetable refined deodorized oil contains sunflower oil and / or rapeseed oil.

As a quail egg, 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.

Additionally, the product contains tea extracts in an amount of 0.01-0.016% by weight of the finished product, which are used as an extract of white tea and / or green tea extract and / or red tea extract and / or black tea extract.

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

As vinegar contains alcohol vinegar, or apple cider vinegar, or wine vinegar.

It contains xanthan gum as a stabilizer.

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

The use of vegetable oils with a high content of polyunsaturated fatty acids, namely wheat germ oil, sunflower and rapeseed oils, makes it possible to enrich a food emulsion product with non-synthesized acids in the body.

Wheat germ oil contains over 75% triglycerides of various fatty acids, up to 6% of free fatty acids and up to 4% of glycolipids and phospholipids. The content of polyunsaturated fatty acids (“Vitamin F”) is over 70%, while the ratio of linoleic and linolenic acids is 3: 1, which is optimal for lipid metabolism in the body.

Rapeseed oil is characterized by a balanced combination of saturated, polyunsaturated and monounsaturated fatty acids and contains the lowest amount of saturated fatty acids in comparison with other vegetable oils. Polyunsaturated fatty acids are combined into a group under the general name “Vitamin F”, which includes linoleic acid (omega-6), linolenic acid (omega-3), arachidonic acid (omega-6), eicosapentaenoic acid (omega-3), docosahexaenoic acid (omega-3). Due to the fact that a living organism does not synthesize linoleic and linolenic acids, the presence of essential (essential) fatty acids in rapeseed oil is of particular importance.

Of great importance is the content in rapeseed oil and oil of the germ of wheat grains of various related substances. Among them, a special role belongs to antioxidants - tocopherols (vitamin E), which protect the oil from oxidative damage.

When using wheat germ oil and sunflower and / or rapeseed oil in a food emulsion, linoleic acid contained in them, under the action of B vitamins contained in a quail egg and wheat germ flour, passes into the human body in arachidonic acid, which has the highest vitamin activity and biocatalytic functions.

Quail eggs are a valuable product due to the content of many trace elements and vitamins in them. Compared with a chicken egg, 100 grams of quail egg contains more vitamins: A - 1.9 times, B ₁ - 1.6 and B ₂ - 1.5 times.

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.

In order to enhance the antioxidant properties and increase the shelf life of the food emulsion product, tea extracts are additionally introduced: white, green, red and black. Tea polyphenols are natural antioxidants, 20-30 times stronger than vitamins C and E.

The unique properties of white tea extract are due to the high concentration of polyphenols. The extract is rich in essential oils and vitamins C, K and group B.

Green tea extract contains a large supply of fluoride and vitamin C.

Red tea contains polyphenols, amino acids, vitamins and other beneficial substances.

Increasing the nutritional value of the emulsion product is also achieved through the use of a mixture of sugar with oligofructose as a sweetener.

Oligofructose is a natural sugar substitute. Oligofructose refers to soluble dietary fiber and is resistant to enzymatic and acid hydrolysis, selectively cleaved by human intestinal microflora, changing the bacterial composition in favor of bifidobacteria. Oligofructose increases calcium absorption; with additional calcium being deposited in the bones. The following are examples of the implementation of the present invention.

Example 1

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

Rapeseed oil 5.00 refined deodorized Sugar with oligofructose at a ratio of 7: 3 4.42 Common salt 1.3 Quail Egg Melange 0.01 Apple Cider Vinegar 9% 3.2 Skimmed milk powder 1,0 Baking soda 0.05 Preservative: Potassium Sorbate 0.1 Wheat germ oil 0.05 Wheat germ germ flour 4.0 Xanthan gum 0.2 Green tea extract 0.01 Water Rest

Example 2

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

Refined deodorized sunflower oil 64.00 Sugar with oligofructose in a ratio of 3: 2 3.87 Common salt 1,0 Fresh quail egg 4.0 Wine Vinegar 4% 8.0 Whole powdered milk 0.1 Baking soda 0.05 Preservative: potassium sorbate and benzoate sodium in the ratio of 50% to 50% 0.01 Wheat germ oil 3.0 Wheat germ germ flour 0.5 Xanthan gum 0.015 White Tea Extract 0.0134 β-carotene 0.005 Water Rest

Example 3

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

Refined deodorized sunflower oil 60.0 Refined deodorized rapeseed oil 15.0 Sugar with oligofructose at a ratio of 9: 1 2,34 Common salt 0.8 Quail egg powder 8.0 Alcohol Vinegar 9% 3.6 Whole powdered milk 0.01 Baking soda 0.01 Wheat germ oil 5,0 Wheat germ germ flour 0.01 Xanthan gum 0.01 Preservative: Potassium Sorbate 0.1 Black tea extract 0.016 Water Rest

Example 4

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

Refined deodorized sunflower oil 30,0 Refined deodorized rapeseed oil 5,0 Sugar with oligofructose at a ratio of 9: 1 2,34 Common salt 1.3 Pickled quail egg 0.3 Alcohol Vinegar 9% 3.6 Whole powdered milk 0.2 Baking soda 0.05 Wheat germ oil 0.5 Wheat germ germ flour 2.2 Xanthan gum 0.1 Preservative: Potassium Sorbate 0.1 Black tea extract 0.016 Water Rest

Example 5

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

Refined deodorized sunflower oil 15.0 Sugar with oligofructose at a ratio of 9: 1 2,34 Common salt 1.3 Smoked quail egg 0.3 Alcoholic Vinegar 12% 1.33 Whole powdered milk 3.0 Baking soda 0.05 Wheat germ oil 0.5 Wheat germ germ flour 0.5 Xanthan gum 0.1 Preservative: potassium sorbate and benzoate sodium in the ratio of 50% to 50% 0.1 Water Rest

Example 6

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

Refined deodorized sunflower oil 55.0 Sugar with oligofructose at a ratio of 9: 1 2,34 Common salt 1,2 Quail egg powder 1,1 Wine Vinegar 4% 16,0 Whole powdered milk 3.0 Baking soda 0.05 Wheat germ oil 0.5 Wheat germ germ flour 0.8 Xanthan gum 0.1 Preservative: Potassium Sorbate 0.1 Water Rest

The production of food emulsion is carried out periodically on the German line of the company "Stefan".

Salt, sugar (with the exception of the stabilizer) are pre-sieved on vibrating screens with a ferromagnetic trap. Vinegar is introduced into the process in the form of a 4-12% aqueous solution. Dye and fat-soluble flavorings are introduced into the emulsion in the form of an oil solution.

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. Quail eggs after a preliminary examination for damage and ovoscopy are washed, disinfected, washed. Processed eggs are broken on metal knives above the bowl, which ensures their check for smell and appearance. 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 and etc.

Dry ingredients (sugar with oligofructose, table salt) are mixed in the aqueous phase and pasteurized. The mass is cooled, stabilizer, milk powder, egg products, tea extracts, wheat germ flour, baking soda are mixed, preservative is mixed, pre-mixed oils are served: sunflower and / or rapeseed with wheat germ oil, vinegar and homogenized to obtain a homogeneous homogeneous emulsion, after which the mass is cooled to 25 ° C and served on the packaging.

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

Indicators Emulsion product The claimed Famous Color Cream, uniform throughout the mass Taste Soft balanced taste Consistency and appearance Homogeneous creamy consistency, glossy surface Shelf life, days at 0-5 ° С - 180 at 10-14 ° С - 25 at 0-5 ° С - 90 at 10-14 ° С - 15

Thus, with a decrease in the indicated amounts of components, protection against oxidation is not achieved (and, accordingly, an increase in shelf life), since the oil and flour of wheat germ will not be able to exert a sufficient antioxidant effect.

An increase in the indicated amounts of components leads to a rise in price of the product.

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

- a combination of vegetable oils enriched with "vitamin F", which allows you to level the negative effect of fats;

- the introduction of tea extracts containing a large number of polyphenols, which are natural antioxidants;

- the content of oligofructose, which increases the absorption of calcium in the human body;

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

as well as:

- compensate for the deficiency of biologically active substances and vitamins;

- expand the range of food emulsion products.

The expansion of consumer characteristics of the product is expressed in the enrichment of the product with vital components.

The combination of the proposed components allows to obtain 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. Food emulsion product containing refined deodorized vegetable oil, milk powder, sweetener, table salt, vinegar, preservative, stabilizer, baking soda, wheat germ flour and water, characterized in that it further comprises wheat germ oil, a quail egg, and as a sweetener, a mixture of sugar with oligofructose with an oligofructose content of up to 40% in the following content of the starting components, wt.%:
Vegetable oil refined deodorized 5.00-75.00 A mixture of sugar with oligofructose when up to 40% oligofructose content in it 1.9-5.8 Common salt 0.8-1.5 Quail egg 0.01-8.0 Vinegar 4-12% 1.33-16.00 Milk powder 0.01-3.0 Baking soda 0.01-0.1 Preservative 0.1 Xanthan gum 0.01-0.2 Wheat germ oil 0.05-5.0 Wheat germ germ flour 0.01-4.0 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 rapeseed oil. 3. 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. 4. The food emulsion product according to claim 1, characterized in that it further comprises tea extracts in an amount of 0.01-0.016% by weight of the finished product. 5. The food emulsion product according to claim 4, characterized in that the tea extracts contain white tea extract and / or green tea extract and / or red tea extract and / or black tea extract. 6. The food emulsion product according to claim 1, characterized in that as the milk powder contains whole milk powder or skimmed milk powder. 7. The food emulsion product according to claim 1, characterized in that as vinegar contains alcohol vinegar, or apple cider vinegar, or wine vinegar. 8. 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.