RU2437579C2 - 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 - 5.00-80.00, emulsifier - 0.01-3.0, sweetener 1.9-5.8, culinary salt - 0.8-1.5, acetic acid- 1.33-16.0, quilt egg -0.01 -8.0, mustard powder - 0.2-0.75, preserving agent -0.1, food fibres - 0.01-0.8, complete or incomplete set (including one component or more) of extracts of echinacea, ginseng, Ginkgo biloba, magnolia-vine, rosemary, rose hips, camomile -0.001-0.05 and water - balance.

EFFECT: invention allows to produce a product with enhanced food and biological value, increased antioxidant properties, compensating for a deficit of biologically active substances and vitamins, improving digestion and calcium accessibility in the human organism.

11 cl, 8 tbl, 7 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 a technical solution in which mayonnaise containing vegetable oil, egg powder, skimmed milk powder, mustard powder, sugar, salt, drinking soda, acetic acid, water, potassium sorbate, oil extracts of rose hips, chamomile flowers ( RU patent No. 2135007, IPC A23L 1/24, publ. 1999.08.27).

However, the known composition of mayonnaise is not sufficiently enriched with functional ingredients.

The objective of the invention is to create a functional food emulsion product with high biological activity, enriched with valuable vitamins and minerals, with an increased shelf life, as well as expanding the range of products.

The technical result of this invention is to increase the nutritional and biological value of a product with high antioxidant properties, which is achieved due to the presence of physiologically functional food ingredients in it, compensate for the deficiency of biologically active substances and vitamins, improve digestion and increase the absorption of calcium in the human body.

The problem is solved in that the food emulsion product containing refined deodorized vegetable oil, emulsifier, mustard powder, sweetener, table salt, vinegar, preservative, a complete or incomplete set of plant extracts, including rosehip and chamomile extracts, and water, additionally contains a quail egg and dietary fiber, while a set of plant extracts (from one component or more) additionally contains extracts of echinacea, ginseng, ginkgo biloba, lemongrass, rosemary, and as a sweetener, a mixture of sugar with oligofructose with an oligofructose content of up to 40% in it, with the following content of the starting components, wt.%:

Refined deodorized vegetable oil 5.00-80.00 Emulsifier 0.01-3.0 A mixture of sugar with oligofructose with an oligofructose content of up to 40% 1.9-5.8 Common salt 0.8-1.5 Vinegar 4-12% 1.33-16.0 Quail egg 0.01-8.0 Mustard powder 0.2-0.75 Preservative 0.1 Alimentary fiber 0.01-0.8 Complete or incomplete set (from one component or more) of extracts of echinacea, ginseng, ginkgo biloba, lemongrass, rosemary, rose hip, chamomile 0.001-0.05 Water Rest

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

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

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

As an emulsifier contains milk powder and / or dry egg yolk.

Additionally contains baking soda in an amount of 0.001-0.02% by weight of the finished product when using dried milk as an emulsifier.

As dietary fiber contains soluble dietary fiber and / or insoluble dietary fiber.

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

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

The task of increasing the biological and nutritional value of a food emulsion product is solved by introducing quail eggs, dietary fiber and herbal extracts selected from the series: echinacea, ginseng, lemongrass, rosemary, ginkgo biloba, dog rose, chamomile.

The claimed emulsion product has high nutritional value due to such trace elements as phosphorus and iron, vitamins A, a group of vitamins B contained in a quail egg. Quail eggs in the composition of the 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 perform the function of an emulsifier.

Under the action of B vitamins contained in a quail egg, linoleic acid of rapeseed oil passes in the human body into arachidonic acid, which has the highest vitamin activity and biocatalytic functions. 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.

Increasing the biological value of the emulsion product is also achieved through the use of dietary fiber. The components of dietary fiber are cellulose, hemicellulose, pectin, gums, mucus, lignin and related protein substances that form the cell walls of plants.

Dietary fibers are divided into two large groups: soluble and insoluble, and are necessary to maintain the normal functioning of the body.

Water-soluble dietary fiber (pectin, hemicellulose, gum, mucus) is found in garden and forest berries, seafood (seaweed, seaweed), fruits (apples, pears, peaches, apricots, plums, citrus fruits), seeds of some spicy plants (flaxseed coriander).

Insoluble dietary fiber (cellulose, lignin) is found in stalks of onions, garlic, parsley, rhubarb, cabbage, lettuce, sorrel, potatoes, carrots, beets, squash, beans, peas, mushrooms, buckwheat, oats, rye, wheat etc.

Dietary fiber in the composition of the emulsion product has the following positive effects on the body:

- bind toxins and other harmful substances in the intestine, helping to remove them from the body;

- quickly cause a feeling of fullness and, thus, help to regulate weight;

- reduce the level of fats and sugar in the blood (by binding and eliminating cholesterol and bile acids, which reduces blood cholesterol);

- Being a nutrient medium for a number of beneficial microorganisms, contribute to the improvement of intestinal microflora;

- improve intestinal motility.

The daily requirement of the body for dietary fiber is more than 30 grams, and their use in the composition of the emulsion product allows you to compensate for part of the daily allowance.

Soluble dietary fiber also includes oligofructose, which is a natural sugar substitute. It has a moderately sweet taste, comprising 30% of the sweetness of sugar. To compensate for its insufficient sweetness, it is used in combination with sugar. Oligofructose is resistant to enzymatic and acid hydrolysis, selectively cleaved by human intestinal microflora, changing the bacterial composition in favor of bifidobacteria, increases calcium absorption; with additional calcium being deposited in the bones.

The introduction of herbal extracts with antioxidant properties into the emulsion product protects the oils from oxidative processes, thereby increasing the shelf life of the finished product. Extracts of rosemary, lemongrass, rose hip and ginkgo biloba possess these properties.

Rosemary extract is the source of more than 12 types of antioxidants, including the strongest - rosmarinic acid. The antioxidant activity of rosemary is also caused by phenolic diterpenes, carnosol and carnosoic acid. Rosemary extract also has a tonic effect.

Extracts of lemongrass and rose hips contain a large amount of vitamin C - ascorbic acid. The presence of lemongrass and rosehip extracts in the composition of the emulsion product stimulates digestive activity.

Ginkgo biloba extract (Ginkgo biloba) contains flavone glycosides (proaptocyanoids, quercetin, campferol, isoramnetin), which have an antioxidant effect that prevents damage to the phospholipid membrane of cells.

Extracts of ginseng, chamomile and echinacea have a general stimulating effect on the gastrointestinal tract.

Ginseng extract has a positive effect on the body due to the following trace elements: zinc, manganese, iron, molybdenum, potassium, calcium, phosphorus, sodium and magnesium.

Chamomile increases the secretion of digestive glands, has a choleretic effect.

Echinacea contains 7 groups of biologically active substances, which include polysaccharides, flavonoids, derivatives of caffeic acid, essential lipids, alkylamides, vitamins and trace elements. Polysaccharides have a strong nonspecific stimulating effect on the immune system, help cleanse the body of bacteria and restore cells.

The proposed formulation of the emulsion product due to the high biological activity of the components included in it improves the functional state of the gastrointestinal tract, increases anti-allergenic protection, eliminates vitamin deficiency, and also increases the shelf life of the product due to the antioxidant properties of herbal extracts.

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 Sugar with oligofructose at a ratio of 70:30 4.42 Common salt 1.3 Apple Cider Vinegar 9% 3.2 Quail Egg Melange 0.01 Modified starch 4.0 Mustard powder 0.6 Preservative 0.1 Xanthan Gum Stabilizer 0.015 Dietary fiber (insoluble), e.g. beta-glucan 0.8 Rosehip extract 0.012 Ginseng extract 0.005 Water Rest

Example 2

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

Refined deodorized olive oil 20,0 Refined deodorized sunflower oil 47.0 Sugar with oligofructose at a ratio of 60:40 3.87 Common salt 1,0 Wine Vinegar 4% 8.0 Fresh quail egg 4.0 Whole powdered milk 0.1 Preservative: Potassium Sorbate 0.1 Mustard powder 0.7 Baking soda 0.05 Dietary fiber (insoluble), e.g. hemicellulose 0.4 Lemongrass extract 0.005 Echinacea Extract 0.012 Water Rest

Example 3

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

Refined deodorized sunflower oil 60.0 Refined deodorized rapeseed oil 20,0 Sugar with oligofructose at a ratio of 90:10 2,34 Common salt 0.8 Alcohol Vinegar 9% 3.6 Quail egg powder 8.0 Skimmed milk powder 0.01 Dietary fiber (insoluble), e.g. microcellulose 0.01 Rosehip extract 0.005 Echinacea Extract 0.005 Preservative: Potassium Sorbate 0.1 Baking soda 0.005 Mustard powder 0.2 Water Rest

Example 4

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

Refined deodorized sunflower oil 35.0 Refined deodorized rapeseed oil 5,0 Sugar with oligofructose at a ratio of 90:10 2,34 Common salt 1,2 Alcohol Vinegar 9% 4.0 Pickled Quail Egg 0.4 Skimmed milk powder 0.3 Dietary fiber (soluble), e.g. oligofructose 0.3 Rosehip extract 0.005 Echinacea Extract 0.005 Preservative: Potassium Sorbate 0.1 Baking soda 0.005 Mustard powder 0.2 Water Rest

Example 5

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

Refined deodorized vegetable oil 50.00 Dry egg yolk 1.4 A mixture of sugar with oligofructose 80:20 3.8 Common salt 1,1 Alcohol vinegar 12% 2.67 Fresh quail egg 0.3 Mustard powder 0.5 Preservative: Potassium Sorbate 0.1 Soluble dietary fiber, e.g. citrus fiber 0.5 Ginkgo biloba extract 0.002 Chamomile extract 0.008 Water Rest

Example 6

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

Refined deodorized vegetable oil 67.00 Dry egg yolk 1,0 A mixture of sugar with oligofructose in a ratio of 80:20 3.8 Common salt 1,2 Apple Vinegar 12% 1.33 Fresh quail egg 0.5 Mustard powder 0.2 Preservative: potassium sorbate and sodium benzoate 1: 1 0.1 Soluble dietary fiber, e.g. citrus fiber 0.1 A complete set of extracts: echinacea 0.001 ginseng 0.001 daisies 0.001 ginkgo biloba 0.001 lemongrass 0.001 rosemary 0.001 rose hips 0.001 Water Rest

Example 7

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

Refined deodorized vegetable oil 35.00 Dry egg yolk 0.9 A mixture of sugar with oligofructose in a ratio of 80:20 3.8 Skimmed milk powder 2.0 Common salt 1,2 Vinegar 4% Wine 16,0 Canned Quail Egg 0.2 Mustard powder 0.2 Preservative: Potassium Sorbate 0.1 Soluble dietary fiber, e.g. fruit fiber 0.1 Rosemary extract 0.005 Water Rest

The performance of the emulsion product obtained in comparison with the known mayonnaise is shown in the table.

Table Indicators Emulsion product claimed famous Color Cream, uniform throughout the mass yellowish Taste Delicate spicy balanced taste pleasant pungent taste and aroma Consistency and appearance Homogeneous creamy consistency creamy consistency The stability of the emulsion,% intact emulsion 98.5-99.0 97.0 Shelf life at 5-10 ° C, days 180 120

In order to achieve a technical result under a quail egg in this example, fresh quail eggs, quail egg powder, quail egg melange, smoked quail eggs, pickled quail eggs and canned quail eggs can be used.

The minimum content of the extract of herbs refers to an incomplete set of a set of extracts of herbs, and the maximum content to a complete set of extracts.

As a preservative, any preservatives used in the food industry can be used, for example, potassium sorbate, sodium benzoate or a mixture thereof, sorbic and benzoic acids.

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 and a ferromagnetic trap. Dosing of dry components is carried out by weight. Vinegar is introduced into the process in the form of a 4-12% aqueous solution. Dye and fat soluble flavorings are added as 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. 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, and washed with hot water. Processed eggs are broken on metal knives, which provides them with a check for smell and appearance. Quality eggs are poured over a sieve. The egg mass is stored for no more than 24 hours at a temperature not exceeding 60 ° 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.

Preparation of paste: dry ingredients are mixed in the aqueous phase (sugar with oligofructose, common salt, dietary fiber); pasteurize; cool, then serve mustard powder, preservatives, quail eggs, stabilizer (if necessary), milk powder and egg products (if necessary), herbal extracts; mix, serve oil, vinegar, homogenize. The emulsion product is cooled and packaged.

In the case of using pickled, canned or smoked quail eggs, the production technology is as follows: preparation of pasta: dry ingredients are mixed in the aqueous phase (sugar with oligofructose, table salt, dietary fiber); pasteurize; cool, then serve mustard powder, preservatives, stabilizer (if necessary), milk powder and egg products (if necessary), herbal extracts; mix, serve oil, quail eggs, vinegar, homogenize. The emulsion product is cooled and packaged.

The combination of the proposed components of the emulsion product allows to obtain a product with an emulsion resistance of at least 98%. The consistency of the finished product is thick, creamy, homogeneous.

This invention improves the nutritional and biological value of an emulsion product with high antioxidant properties due to:

- combinations of vegetable oils balanced in fatty acid composition;

- the introduction of herbal extracts with antioxidant properties and a stimulating effect;

- the content of dietary fiber, which reduce the level of fats and sugar in the blood; bind toxins and other harmful substances, helping to remove them from the body; improve intestinal motility;

- the content of soluble dietary fiber - 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.

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 (11)

1. Emulsion food product containing refined deodorized vegetable oil, milk powder and / or dry egg powder, mustard powder, sweetener, table salt, vinegar, preservative, a complete or incomplete set of plant extracts, including rosehip and chamomile extracts, and water, characterized the fact that it additionally contains a quail egg and dietary fiber, while a set of plant extracts (from one component or more) additionally contains extracts of echinacea, ginseng, ginkgo biloba, lemongrass , Rosemary, and as a sweetener - a mixture of oligofructose with sugar at a content therein to 40% of oligofructose, at the following content of initial components, wt.%:
Refined deodorized vegetable oil 5.00-80.00 Emulsifier 0.01-3.0 A mixture of sugar with oligofructose when contained oligofructose in it up to 40% 1.9-5.8 Common salt 0.8-1.5 Vinegar 4-12% 1.33-16.0 Quail egg 0.01-8.0 Mustard powder 0.2-0.75 Preservative 0.1 Alimentary fiber 0.01-0.8 Complete or incomplete set (from one component and more) extracts of echinacea, ginseng, ginkgo biloba, lemongrass, rosemary, rose hips, daisies 0.001-0.05 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 and / or rapeseed. 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 vinegar contains alcohol vinegar, or apple cider vinegar, or wine vinegar. 5. The food emulsion product according to claim 1, characterized in that the emulsifier contains milk powder and / or dry egg yolk. 6. The food emulsion product according to claim 5, characterized in that it further comprises baking soda in an amount of 0.001-0.02% by weight of the finished product. 7. The food emulsion product according to claim 1, characterized in that it contains soluble and / or insoluble dietary fiber as dietary fiber. 8. 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. 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 a food coloring β-carotene in an amount of 0.005-0.01% by weight of the finished product.