RU2477960C1 - Margarine for puff dough - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry and may be used for puff dough intended for baking yeast and non-yeasted puff products. The margarine contains deodorised refined vegetable oil, a composition of low iodine emulsifiers, lecithin, "Dairy butter" or "Butter" flavouring agent, culinary salt, a preserving agent, a food acid, a colouring agent and water. Additionally, the margarine contains a structure-forming agent. The structure-forming agent is represented by saturated hydrated vegetable oil with melting temperature equal to no less than 59°C, iodine number equal to no more than 2 and C22 behenic acid content equal to no less than 30%. The margarine may contain rape or soya oil. All the components are taken at preset components ratio.

EFFECT: invention allows to produce margarine for puff dough free of fatty acids trans-isomers, with high plasticity and technological effectiveness.

2 cl, 4 tbl

Description

The invention relates to the food and oil industry and relates to margarine for puff pastry, intended for baking yeast and yeast-free puff products.

Margarine is a multicomponent emulsion of the inverse type (water in oil), in which all components of the formulation are evenly distributed.

Currently, the production of margarines intended for use as raw materials for the production of flour confectionery products is becoming relevant. Moreover, depending on the products that are made with their use, margarines are divided into the following types: margarine for shortcrust pastry, margarine for creams, margarine for puff pastry. Each type of margarine has certain physico-chemical characteristics and composition, ensuring its maximum effectiveness in the respective field of application.

Traditional margarines for puff pastry have a fat content of 80-82% and are used in the confectionery industry in the production of yeast and yeast-free types of puff products. This type of margarine should have high plasticity, allowing in the process of rolling the dough to get in it a uniform distribution of the layers of dough and margarine, providing a characteristic layered structure and high organoleptic characteristics of the final product.

From a technical level, margarines for puff pastry with a mass fraction of fat of 80-82% are known, in which the main classical ingredients are: salomas, vegetable oil, in particular sunflower oil and palm oil, as well as emulsifier, lecithin, salt, preservative, flavoring , acid, dye and water (patent RU No. 2145169 C1, publ. 10.02.2000, patents UA No. 32015, publ. 25.04.2008, UA No. 32016, publ. 25.04,2008, UA No. 32017, publ. 25.04. 2008, UA No. 32018, publ. 25.04.2008).

The closest analogue of the claimed technical solution is margarine for puff pastry, including, wt.%: Salomas 8,0-20,0; refined deodorized vegetable oil 23-52.0; a composition of low-one emulsifiers 0.5-1.0; lecithin 0.1-0.8; table salt 0.2-0.7; preservative up to 0.2; food acid up to 0.1; flavoring "Butter" 0.01-0.1; dye to 0.012 and water - the rest. At the same time, it additionally contains rapeseed and / or soybean oil 10.0-20.0 and a stabilizer 0.05-0.5, and PM-5 grade salomas, t pl. 42-45 ° C, hardness not less than 800 g / cm. Margarine contains pectin and / or starch as a stabilizer, a fat-soluble suspension of annato-curcumin and / or beta-carotene as a colorant, and salts of benzoic and / or sorbic acid as a preservative (see patent RU No. 2416920, publ. 27.04 .2011).

A common disadvantage of these margarines is the high content of hydrogenated fats in the formulation. Since the process of hydrogenation of vegetable oils and fats is the main cause of the appearance of trans isomers, there is an unambiguous relationship between the introduction of hydrogenated fats (salomas) into the product and the presence of trans isomers.

The negative effect of trans isomers on the human body is shown by the results of numerous studies conducted by the European Organization EFSA, based on which a scientific opinion was published that trans fatty acids (TFAs) increase the level of low density lipoproteins in the blood, lowering the level of high density lipoproteins, increasing the risk of coronary heart disease and contributing to heart and cardiovascular diseases (The EFSA Journal (2004) 81, 1-49). Currently, in Europe and the USA, legislative restrictions are introduced on the content of trans fats in food, in particular in fat and oil products.

It should be noted that the inclusion in the composition of margarines for puff pastry salomas (hydrogenated vegetable fat) provides directional crystallization of the emulsion in cooling units and high ductility margarine.

Obtaining margarine without hydrogenated fats is possible, in particular, through the use of unmodified oils, among which the main species is palm oil and / or its fractions (palm olein, palm stearin). However, the property of post-crystallization is well known for palm oil, due to which insufficient fat crystallization occurs during directed cooling. This leads to the fact that after filling margarine in the process of technological aging and storage, the formation of large fat crystals and the formation of a secondary crystalline structure occurs, which gives the margarine fragility and brittleness, which complicates its further use in production. To prevent this effect, manufacturers are forced to either introduce salomas in margarine, which leads to the appearance of trans isomers, or significantly reduce the productivity of industrial plants, which is unacceptable by a business decision.

The present invention is the creation of a new composition of margarine for puff pastry that does not contain trans isomers of fatty acids, which has high ductility and the required technological properties.

This problem is solved in that the puff pastry margarine contains refined deodorized vegetable oil, a composition of low-emulsion emulsifiers, lecithin, common salt, preservative, food acid, flavoring “Butter” or “Butter”, dye and water, while it additionally contains a structure-forming agent - saturated hydrogenated vegetable oil (t pl. not less than 59 ° C, iodine number not more than 2, C22 behenic acid content not less than 30%) with the following content of the starting components, wt.%:

Refined deodorized vegetable oil 60.0-80.0 Structuring agent (saturated hydrogenated vegetable oil, t pl. Not less than 59 ° C, iodine number not more than 2, content of C22 behenic acid not less than 30%) 0.6-1.5 The composition of low-one emulsifiers 0.5-1.0 Lecithin 0.1-0.8 Common salt 0.2-0.7 Preservative up to 0.2 Food acid up to 0.1 Flavor "Butter" or "Butter" 0.01-0.1 Dye up to 0.012 Water rest

An additional introduction of a structurant into the margarine formulation provides a high crystallization rate, as well as directed crystallization of the fat base in a finely crystalline beta-form due to the formation of a large number of crystallization centers uniformly distributed in the volume of the fat phase upon cooling and obtaining functional margarine with high ductility. This significantly reduces the negative effect of post-crystallization of palm oil, which may be the main ingredient in the margarine formulation for puff pastry.

As a result of the experiments, it was found that the use of a structuring agent in margarine is saturated hydrogenated vegetable oil (t pl. Not less than 59 ° C, iodine number not more than 2, C22 behenic acid content not less than 30%), selected quantitative and vegetable content oils made it possible to completely withdraw from the formulation margarine salomas (hydrogenated fat), which allowed to obtain a product without the content of trans isomers.

The introduction of a structure-forming agent together with such ingredients as lecithin and a composition of low-one saturated distilled monoglycerides (E471) and polyglycerol fatty acid esters (E475), taken in a certain ratio, provides the maximum result both in the margarine plasticity and in the required technological properties. Moreover, other types of emulsifiers can be used as emulsifiers.

As vegetable oil, sunflower oil, palm oil and / or its fractions (olein and stearin) can be used.

An additional introduction of soy or rapeseed oil into the margarine in an amount of up to 5% allows you to get a product enriched with omega-3 and omega-6 fatty acids (linoleic and linolenic), which improve tissue nutrition and reduce inflammatory processes in the human body.

To provide the desired color intensity of margarine as a dye, it contains a fat-soluble suspension of beta-carotene and / or annato-curcumin.

To give the margarine, as well as the final products, creamy taste and aroma in the recipe use the flavoring "Butter" or "Butter". To slow down the processes of microbiological spoilage of the product, sorbic and / or benzoic acid salts are used as a preservative in a dosage that meets the requirements of SanPiN 2.3.2.1293-03 "Hygienic requirements for the use of food additives."

To maintain the required level of acidity, margarine contains citric acid and / or lactic acid as a food acid in a dosage according to the requirements of SanPiN 2.3.2.1293-03 “Hygienic requirements for the use of food additives”.

Margarine is prepared as follows.

Refined deodorized fats and oils from tanks, a solution of emulsifiers and a builder, a solution of fat additives (dye and flavor) are fed into the tank of the fat phase using the appropriate pumps. Saline solution, water, a solution of aqueous additives (food acid and preservative) are transferred to the tank for weighing the aqueous phase with the appropriate pumps.

Fat and water components and additives, weighed in the amounts prescribed by the formulations, are sent to the appropriate pumps by one of the mixers, while the mixer of the mixer works continuously. The prepared emulsion at a temperature of 50-55 ° C is stirred for 5-10 minutes, after which a high-pressure pump is fed into a 2- or 4-cylinder cooler. The finished margarine is fed to the packaging in the form of a monolithic block, or in the form of individual layers wrapped in paper or foil. Organoleptic and physico-chemical indicators are presented in tables 1 and 2.

Table 1 Name of indicator Content Characteristics Taste and smell The taste and smell are clean, creamy. Consistency and appearance (at a temperature of 20 ± 2 ° C) Dense, uniform, plastic. Color From light yellow to yellow.

table 2 Name of indicator Indicator value Mass fraction of fat,%, not less than 82.0 Mass fraction of moisture,%, no more 17.8 Melting point of fat extracted from margarine, ° C from 38 to 44 incl. Mass fraction of trans-isomers of oleic acid in the fat isolated from the product, in terms of methyl eloidate,%, not more than 0.5

Recipe margarine for puff pastry are given in tables 3 and 4.

Table 3 Name of components Mass fraction of components according to the recipe options,% one 2 3 four Refined deodorized vegetable oil 80.0 79,376 79,616 78,352 Rapeseed oil - - - 2.0 Soybean oil - - - - Composition of low-od distilled monoglycerides and polyglycerol fatty acid esters 0.8 1,0 0.7 1,0 Structuring agent - saturated hydrogenated vegetable oil (t pl. Not less than 59 ° C, iodine number not more than 2, C22 behenic acid content not less than 30%) 0.8 1,0 0.6 0.6 Lecithin 0.6 0.8 0.8 0.2 Common salt 0.3 0.7 0.7 0.3 Potassium sorbate 0.2 0.15 0.2 0.15 Sodium benzoate - 0.05 - 0.05 Lemon acid 0.04 0,025 0,025 0.04 Lactic acid - 0,075 0,075 - Fragrance "Oil" 0.02 - 0.02 0.04 Fragrance "Butter" - 0.02 - - Beta Carotene Dye - 0.004 0.004 - Annato Curcumin Dye 0.008 - - 0.008 Water 17,232 16.8 17.26 17.26 TOTAL: one hundred one hundred one hundred one hundred including fats 82,2 82,2 82,2 82,2

Table 4 Name of components Mass fraction of components according to the recipe options,% 5 6 7 Refined deodorized vegetable oil 75,352 78,172 67,372 Rapeseed oil - - - Soybean oil 5,0 - - Composition of low-od distilled monoglycerides and polyglycerol fatty acid esters 1,0 1,0 1,0 Structuring agent - saturated hydrogenated vegetable oil (t pl. Not less than 59 ° C, iodine number not more than 2, behenic acid content not less than 30%) 0.6 0.6 1,0 Lecithin 0.2 0.4 0.8 Common salt 0.3 0.3 0.7 Potassium sorbate 0.2 0.2 0.2 Sodium benzoate - - - Lemon acid 0.04 0.04 0.04 Lactic acid - - - Fragrance "Oil" 0.04 - 0.02 Fragrance "Butter" - 0.02 - Beta Carotene Dye - - Annato Curcumin Dye 0.008 0.008 0.008 Water 17.26 19.26 28.86 TOTAL: one hundred one hundred one hundred including fats 82,2 80.2 70,2

Thus, this invention provides the production of margarine for puff pastry without the content of trans isomers, which makes it possible to obtain a healthy food product and expand the range of manufactured functional margarines with high plasticity and manufacturability.

Industrial use of the inventive composition of margarine will also make it possible to reduce its cost by 10-15% due to the removal of salomas from the composition of margarine, as an expensive component, and to obtain an economic effect relative to the closest analogue (patent RU No. 2416920).

Claims (2)

1. Margarine for puff pastry, containing refined deodorized vegetable oil, a composition of low-emulsion emulsifiers, lecithin, table salt, flavoring "Butter" or "Butter", a preservative, food acid, dye and water, characterized in that it additionally contains a structurant - saturated hydrogenated vegetable oil with t pl. not less than 59 ° C, iodine number not more than 2, C22 behenic acid content not less than 30% with the following content of initial components, wt.%:
Refined deodorized vegetable oil 60-80 Structurant - saturated hydrogenated vegetable oil, t pl. not less than 59 ° C, iodine number not more than 2, C22 behenic acid content not less than 30% 0.6-1.5 The composition of low-one emulsifiers 0.5-1.0 Lecithin 0.1-0.8 Common salt 0.2-0.7 Preservative up to 0.2 Food acid up to 0.1 Flavor "Butter" or "Butter" 0.01-0.1 Dye up to 0.012 Water Rest 2. Margarine according to claim 1, characterized in that it further comprises rapeseed or soybean oil in an amount of up to 5 wt.%.