RU2506803C1 - Cream-and-vegetal spreads production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry and may be used for cream-and-oil spreads manufacture. The method envisages mixing of water-soluble and fat-soluble components and carbohydrate nature prebiotics. Peanut, maize and linseed oils are mixed at a ratio of 11.01:5:10.01. As a result the ratio of omega-3:omega-6 fatty acids is equal to 1:3. The produced oil mixture is purified in a filtre and mixed with cream, Dimodan HP emulsifier, filtered defatted milk during 30 minutes at a temperature of 65°C. The produced emulsion mixture is delivered for three-stage crystallisation. At the first stage the emulsion mixture is treated at a temperature of 22°C during 40 sec. At the second stage the emulsion mixture is treated at a temperature of 11°C during 20 sec. At the third stage the emulsion mixture is treated at a temperature of 10°C during 200 sec. The ready crystallised spread is cooled to a temperature of +2°C during 36 hours.

EFFECT: invention allows to improve the ready product quality due to optimisation in terms of fatty acid content, selection of optimal ratio of omega-3 to omega-6 and to produce cream-and-vegetal spreads of the preset composition.

1 dwg, 1 tbl

Description

The invention relates to the oil industry, can be used in the production of creamy vegetable spreads for functional purposes.

The closest in technical essence and the achieved effect is a method of obtaining a spread [Pat.2364089 RF, IPC A23D 7/00. The method of obtaining the spread [Text] / A.V. Samoilov, L.G. Ipatova, A.A. Kochetkova, S.M. Severinenko; applicant and patent holder GOUVPO “Moscow State University of Food Production” of the Ministry of Education of the Russian Federation (RU). - No. 2008122016/13; declared 06/03/2008; published on 08.20.2009, Bull. No. 23]. According to this method, the aqueous phase is first obtained by mixing water-soluble components, probiotics and prebiotics with water at a temperature of 40-45 ° C. Probiotics are used as pre-prepared microcapsules. The shell of these microcapsules is formed by prebiotics of a polysaccharide nature. In addition, prebiotics introduced into the aqueous phase are carbohydrate in nature. In parallel, the fat phase is obtained by mixing the fat-soluble components with the fat base at a temperature of 40-45 ° C. Then, the resulting aqueous phase is introduced with constant stirring into the fatty and mixed at a temperature of 40-45 ° C for 5-15 minutes. The resulting mixture is homogenized at 40-50 ° C for 5-15 minutes to obtain an emulsion. Next, the emulsion is stirred while cooling to a temperature of 10-15 ° C. Then keep the cooled dispersed system at a temperature of 1-10 ° C for 1-24 hours and get the finished product.

The disadvantages of this method is the complex manufacturing technology of the product and its high cost.

An object of the invention is to improve the quality of finished products by optimizing the fatty acid composition, selecting the optimal ratio of omega-3 and omega-6 fatty acids, obtaining creamy-vegetable spreads of a given composition.

The object of the invention is achieved in that in a method for the production of creamy-vegetable spreads, characterized in that they mix water-soluble and fat-soluble components, carbohydrate prebiotics, new is that peanut, corn and linseed oil are mixed in a ratio of 11.01: 5: 10.01, in which the ratio of omega-3: omega-6 fatty acids is achieved: 1: 3, the resulting mixture of oils is cleaned in a filter and mixed with cream, Dimodan HP emulsifier, filtered skim milk for 15-30 minutes at a temperature of 65 ° C, the resulting emulsion mixture is sent to a three-stage crystallization: in the first stage, the emulsion mixture is treated at a temperature of 22 ° C for 40 seconds, in the second stage it is processed at temperature 11 ° С for of 20 seconds in the third stage is treated at a temperature of 10 ° C for 200 seconds, ready crystallized spread cooled to + 2 ° C for 36 hours.

The technical result consists in improving the quality of the finished product through the use of cold-pressed vegetable oils, which can increase the content of polyunsaturated fatty acids in the finished product, obtaining the necessary ratio of omega-3: omega-6 = 1: 3 fatty acids for people experiencing a deficiency in polyunsaturated fatty acids acids, achieving the necessary amount of tocopherols that protect fatty acids from free radical oxidation in the human body with excessive consumption of polyunsaturated x fatty acids, reducing the material and energy costs for production of a cream-vegetable spreads by combining the processes of vegetable oils, forming an emulsion and its crystallization.

Peanuts, corn and flax to create a blend of vegetable oils, on the basis of which the spread is made, must be fresh, healthy, of a suitable color and with a high oil content. Oilseeds used to obtain the spread are inexpensive and widespread.

A method for the production of creamy vegetable spreads is as follows.

Oil crops (peanuts, corn, flax), upon receipt of production, are cleaned of weed impurities and dried by blowing with dry warm air. Each culture is pressed separately, and then mixed in a ratio of 11.01: 5: 10.01, which achieves the ratio of omega-3: omega-6 fatty acids = 1: 3.

When choosing the prescription composition of the mixture, a number of factors were taken into account: an increased content of polyunsaturated fatty acids of the omega-3 and omega-6 class, monounsaturated fatty acids, and an adequate level of tocopherol intake (table).

Table - Formulation of the developed spread

Component Name Content in 10 kg of the finished spread, kg Peanut butter 1,101 Corn oil 0.5 Linseed oil 1.001 Cream, 30% 3,401 COM 0.4 Water 3,502 Emulsifier 0,095 Total 10

After analysis of the fatty acid composition of oilseeds, three plant components of the mixture were selected: peanuts, corn, flax.

The oil obtained by cold pressing is cleaned in a filter and mixed. The resulting blend of oils is sent to a temporary oil storage bin, from where it is sent to emulsification.

Pre-restore dry skim milk with softened water heated to a temperature of 40 ° C in a ratio of 9: 1. Then, the skim milk obtained is subjected to high pasteurization at 95-99 ° C for 1 hour to give the taste of baked milk.

Next, vegetable oils, creams, an emulsifier, filtered skim milk are added to the emulsion tank and emulsified for 30 minutes at a temperature of 65 ° C. The temperature of the components during mixing should differ by no more than 5 ° C.

The resulting emulsion mixture is sent to a three-stage crystallization: in the first stage, the emulsion mixture is treated at a temperature of 22 ° C for 40 seconds, in the second stage it is treated at a temperature of 11 ° C for 20 seconds, in the third stage it is treated at a temperature of 10 ° C for 200 seconds, the finished crystallized spread is cooled to a temperature of + 2 ° C for 36 hours.

An example of the implementation of the method of production of creamy vegetable spreads

Peanuts, corn, flax are cleaned of impurities and dried by blowing dry warm air. The choice of the content of this or that oil depends on the content of polyunsaturated fatty acids in it. Polyunsaturated fatty acids have a beneficial effect on atherosclerosis, coronary heart disease, arterial hypertension, type 2 diabetes mellitus, obesity, chronic inflammatory diseases, eye diseases, and reduce the risk of myocardial infarction, stroke, and some oncological diseases.

The oil obtained by cold pressing is refined in the filter. Each culture is pressed separately, and then mixed in a ratio of 11.01: 5: 10.01, which achieves the ratio of omega-3: omega-6 fatty acids = 1: 3.

The filtered oil is sent to a temporary oil storage hopper, from where it is dosed into the emulsifier.

Pre-restore dry skim milk with softened water heated to a temperature of 40 ° C in a ratio of 9: 1. Then, the skim milk obtained is subjected to high pasteurization at 95-99 ° C for 1 hour to give the taste of baked milk.

Next, vegetable oils, creams, an emulsifier, filtered skim milk are added to the emulsion tank and emulsified for 30 minutes at a temperature of 65 ° C. The temperature of the components during mixing should differ by no more than 5 ° C.

The resulting emulsion mixture is sent to a three-stage crystallization: in the first stage, the emulsion mixture is treated at a temperature of 22 ° C for 40 seconds, in the second stage it is treated at a temperature of 11 ° C for 20 seconds, in the third stage it is treated at a temperature of 10 ° C for 200 seconds, the finished crystallized spread is cooled to a temperature of + 2 ° C for 36 hours.

Thus, the use of the proposed method for the production of creamy-vegetable spreads allows you to:

- receive creamy-vegetable spreads optimized for fatty acid composition, with the necessary ratio of omega-3 and omega-6 fatty acids for different population groups, while the necessary intake of tocopherols is achieved, which protect the fatty acids from free radical oxidation in the human body with excessive consumption of polyunsaturated fatty acids;

- reduce material and energy costs for the production of creamy-vegetable spreads by combining the processes of obtaining vegetable oils, the formation of an emulsion and its crystallization.

Claims (1)

 A method for the production of creamy-vegetable spreads, characterized in that water-soluble and fat-soluble components are mixed, carbohydrate prebiotics, characterized in that peanut, corn and linseed oil are mixed in a ratio of 11.01: 5: 10.01, in which the ratio of fatty acids is achieved omega-3: omega-6 = 1: 3, the resulting oil mixture is cleaned in a filter and mixed with cream, Dimodan HP emulsifier, filtered skim milk for 15-30 minutes at a temperature of 65 ° C, the resulting emulsion mixture is sent to stepwise crystallization: in the first stage, the emulsion mixture is treated at a temperature of 22 ° C for 40 seconds, in the second stage it is treated at a temperature of 11 ° C for 20 seconds, in the third stage it is treated at a temperature of 10 ° C for 200 seconds, the finished crystallized spread cooled to a temperature of + 2 ° C for 36 hours.

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