RU2437580C2 - 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, stevia extract - 0.4-3.0, culinary salt - 0.8-1.5, quilt egg - 0.01-8.0, acetic acid - 1.66-12.0, mustard oil - 0.02-1.0, dry milk - 0.01-3.0, laminaria concentrate or laminaria powder - 0.09-0.18 and water -balance.

EFFECT: invention allows to compensate for a deficit of microelements, in particular, iodine and biologically active compounds, in the organism.

14 cl, 6 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.

A new direction in the creation of emulsion products is the introduction of additives useful to human health in the formulation, while enrichment of the product with vitamins and minerals should not impair consumer properties.

The closest analogue of the invention is a technical solution in which a mayonnaise is described containing brown seaweed, eggs, edible oil, vinegar, salt, sugar, mustard oil, sesame flavoring, black pepper and onion juice (application No. KR 20040110121, IPC A23L 1 / 24, publication date: 2004-12-31).

However, this mayonnaise does not have high consumer properties and a specific taste due to the presence of onion juice in the product.

The objective of the invention is the creation of a food emulsion product with high nutritional and biological value while maintaining consumer properties.

The technical result of this invention is to compensate for the deficiency of trace elements (iodine) and biologically active compounds in the body.

The claimed technical result is achieved due to the fact that the food emulsion product containing refined deodorized vegetable oil, egg, sweetener, table salt, vinegar, mustard oil, seaweed and water, additionally contains dried milk, as an egg contains a quail egg, as the sweetener contains stevia extract, and as a seaweed contains kelp concentrate or kelp powder, in the following ratio of the starting components, wt.%:

Refined deodorized vegetable oil 5.00-80.00 Stevia extract 0.4-3.0 Common salt 0.8-1.5 Quail egg 0.01-8.0 Vinegar 1.66-12.0 Mustard oil 0.02-1.0 Milk powder 0.01-3.0 Laminaria Concentrate or Kelp Powder 0.09-0.18 Water Rest

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

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

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

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 the amount of 0.02% by weight of the finished product or EDTA in the amount of 0.0075% 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.

To prevent iodine deficiency and optimize iodine metabolism in the human body, a natural source of iodine is introduced into the composition of the food emulsion product. Iodine is a structure-forming element of thyroid hormones and is involved in the implementation of their biological function - regulation of tissue growth and differentiation, metabolic control. One of the natural sources of iodine is kelp, which has in its composition a large amount of easily digestible iodine (on average up to 0.3% of dry weight) associated with organic molecules. The good absorption of iodine by the human body and the normalization of thyroid function is facilitated by the presence of an important microelement in the laminaria - selenium, which is part of the enzyme - iodothyronine deiodinase, which is necessary for the normal formation and metabolism of iodine-containing thyroid hormones. That is why with a deficiency of selenium iodine may not be able to properly perform its vital functions in the human body.

In addition, kelp contains vitamins, salts of alginic acid or alginates, which have powerful sorbing properties. Laminaria can be presented in the form of a kelp concentrate, which is a fat-soluble fraction of brown algae, or kelp powder. The concentrate is available as a paste.

The high content of tocopherols (vitamin E) in vegetable oils, which remain even after processing, allows for optimal resistance to oxidation processes: they slow down the oxidation of lipids in food emulsion products, stabilizing hydroperoxides and other free radicals. The preservation of vitamin E in the food emulsion product contributes to selenium, which is part of the kelp. The increase in the biological and nutritional value of the food emulsion product also occurs due to the use of mustard oil, which has antiseptic and bactericidal properties, is rich in vitamins A, B ₆ , PP, and vitamin D is 1.5 times more than in sunflower.

The combination of mustard oil and stevia extract allows you to maintain the microbiological characteristics of the product over the entire shelf life due to the fact that mustard oil has bactericidal properties, and the stevia extract is not fermented by microorganisms.

Introduction to the composition of the food emulsion product of dried milk allows at a certain pH, optimizing the process of swelling of milk proteins and the transition of their state into the most active action, it can be used as an emulsifier and emulsifier.

In addition, milk powder is a good source of mineral salts, especially rich in calcium salts, for the absorption of which vitamin D is needed, which is found in the yolk of quail eggs and in mustard oil.

Quail eggs used in the formulation of a food emulsion product increase the nutritional and biological value of the product by enriching it with the vitamins, amino acids, phosphorus, iron, and potassium present in them.

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 play the role of an emulsifier.

Thus, the combination of kelp, vegetable oil, stevia extract, mustard oil, milk powder and quail eggs provides a high biological activity of the product.

Improving the nutritional and biological 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 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 79.0 Stevia extract 0.9 Common salt 0.8 Apple cider vinegar 9% 3.2 Quail egg powder 8.0 Whole powdered milk 0.01 Baking soda 0.01 Mustard oil 1,0 Kelp concentrate 0.09 Potassium sorbate 0.1 Antioxidant "Vitablend 91" 0.02 Food coloring β-carotene 0.005 Water Rest

Example 2

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

Refined deodorized olive oil 5,0 Stevia extract 1,5 Common salt 1.3 Wine Vinegar 9% 3.56 Quail Egg Melange 0.01 Skimmed milk powder 0.1 Baking soda 0.01, Mustard oil 0.02 Kelp concentrate 0.1 Sodium benzoate 0.05 Potassium sorbate 0.05 Modified starch 5.5 Xanthan gum 0.2 Antioxidant "Grindox 101" 0.02 Water Rest

Example 3

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

Refined deodorized sunflower oil 47.0 Refined deodorized olive oil 20,0 Stevia extract 3.0 Common salt 1,0 Alcoholic Vinegar 6% 5.1 Fresh quail egg 3.0 Skimmed milk powder 1,0 Xanthan gum 0.012 Kelp powder 0.18 Potassium sorbate 0.1 Antioxidant EDTA 0.0075 Mustard oil 0.05 Baking soda 0,03 Water Rest

Example 4

Refined deodorized vegetable oil 67.0 Stevia extract 2.0 Common salt 1.3 Quail egg powder 1,2 Alcohol vinegar 9% 3.2 Mustard oil 0.1 Skimmed milk powder 0.2 Kelp concentrate 0.12 Water Rest

Example 5

Refined deodorized vegetable oil 40,0 Stevia extract 2.0 Common salt 1.3 Modified starch 2,4 Smoked quail egg 0.25 Alcohol vinegar 12% 1.66 Mustard oil 0,07 Whole powdered milk 0.4 Kelp powder 0.15 Water Rest

Example 6

Refined deodorized vegetable oil 35.0 Stevia extract 2.5 Common salt 1.3 Modified starch 0.3 Smoked quail egg 0.25 Wine vinegar 4% 12.0 Mustard oil 0,07 Skimmed milk powder 3.0 Baking soda 0.05 Kelp concentrate 0.15 Water Rest

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 play the role of an emulsifier.

The production of food emulsion product 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. 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 4-12% aqueous 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 are washed, disinfected, washed with hot water after a preliminary examination for damage and ovoscopy. 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 etc.

Production technology: dry ingredients are mixed in the aqueous phase (stevia extract, table salt), pasteurized; then it is cooled, after which a special kelp concentrate or kelp powder, milk powder, baking soda, quail eggs, a mixture of oils, vinegar are served. Homogenization is carried out in order to obtain a uniform consistency. Then the food emulsion product enters the heat exchanger, where it is cooled to 25 ° C and sent to the packaging.

In the case of the use of pickled, smoked or canned quail eggs, the production technology is as follows: dry ingredients are mixed in the aqueous phase (stevia extract, table salt), pasteurized; then it is cooled, after which a special kelp concentrate or kelp powder, milk powder, baking soda, a mixture of oils, quail eggs, vinegar are served. Homogenization is carried out in order to obtain a uniform consistency. Then the food emulsion product enters the heat exchanger, where it is cooled to 25 ° C and sent to the packaging.

The amount of iodine introduced into the food emulsion product is 15-30% of the recommended daily intake, which is 150 mcg.

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

- combinations of vegetable oils enriched with fat-soluble vitamins A, D, E;

- enrichment with important trace elements - iodine and selenium, allowing to compensate for iodine deficiency;

- replacement of sugar with stevia extract, which positively affects carbohydrate metabolism;

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

The combination of the proposed components of the food emulsion product allows you to get a product with a stability of emulsions of at least 98%.

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 (14)

1. Food emulsion product containing refined deodorized vegetable oil, egg, sweetener, table salt, vinegar, mustard oil, seaweed and water, characterized in that it additionally contains dried milk, contains an egg quail as an egg, and contains an extract as a sweetener stevia, and as seaweed contains kelp concentrate or kelp powder with the following content of the starting components, wt.%:
Refined deodorized vegetable oil 5.00-80.00 Stevia extract 0.4-3.0 Common salt 0.8-1.5 Quail egg 0.01-8.0 Vinegar 1.66-12.0 Mustard oil 0.02-1.0 Milk powder 0.01-3.0 Laminaria Concentrate or Kelp Powder 0.09-0.18 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 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 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 quality of milk powder contains whole milk powder or skimmed milk powder. 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 as a preservative, potassium sorbate or sodium benzoate is used 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 as a stabilizer use "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 use "Vitablend 91" or "Grindox 101" in the amount of 0.02% by weight of the finished product or EDTA in the amount of 0.0075% by weight of the finished product. 13. 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. 14. 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.