RU2538813C2 - Method for production of medium fat and low fat spreads with food fibres - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil sector of food industry. The spread contains a fatty phase, a water phase, milk proteins, a thickener, flavouring additives and water. The thickener in the spread is represented by jelly-like microfibrillar cellulose. The jelly-like microfibrillar cellulose contains cellulose and pectin in a bound condition. The said microfibrillar cellulose is produced from beet roots press cake by way of steaming, bleaching and repeated washing with water after each operation with further homogenisation. The fatty phase represents a composition of refined deodorised sunflower, coconut and palm oils. The flavouring additives are represented by salt, sugar, lactic acid, a preservative and a food colorant. The mixture components are taken at the specified ratio.

EFFECT: invention allows to create a product with low caloric content and containing food fibres that create structure and imitation of fat characteristic of a traditional high fat product.

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Description

The invention relates to the oil and fat industry of the food industry and can be used for both industrial and non-industrial production of emulsion fat products, in particular spreads. Non-industrial production means receiving at home and at catering establishments (HoReCa).

A spread is an emulsion of both a direct oil-in-water type and an inverse water-in-oil type. A direct type emulsion is a stable finely divided water-fat emulsion, where tiny droplets of oil and oil-soluble components are evenly distributed in the aqueous phase containing water and water-soluble components of the formulation. An inverse emulsion is a stable finely divided aqueous-fatty emulsion, where the smallest droplets of water and its soluble components are evenly distributed in the fat phase containing poorly soluble components of the formulation.

Known vegetable fat spread, which is an emulsion product with a mass fraction of total fat from 39 to 95% and containing food additives, flavors and vitamins. The fat phase is represented by natural and / or fractionated and / or hydrogenated vegetable oils. (GOST R 52100-2003. "Spread and melted mixtures. General specifications").

Spreads, depending on the mass fraction of fat, are divided into:

- high-calorie (with a mass fraction of fat from 70 to 95%),

- medium calorie (with a mass fraction of fat from 50 to 69.9%),

- low-calorie (with a mass fraction of fat from 39 to 49.9%),

- low-calorie (with a mass fraction of fat from 39 to 49.9%).

Known are media containing a fat phase from milk and vegetable fats, emulsifiers, flavorings, skimmed milk powder, salt (application of the Russian Federation No. 2008118724, A23D 7/00, 2009), the emulsifier contains an oil-fat phospholipid product, as well as a spread containing a fat phase in the form of vegetable oil, milk fat and a biologically active food supplement “Barak Black Cumin Oil”, as a stabilization system - food additives, as well as salt and water (RF application No. 2009109636, A23D 9/00, 2010).

These spreads are high-calorie with a mass fraction of fat from 70% to 95%.

The disadvantage is the limited amount of fat-soluble vitamins.

This disadvantage is eliminated in the vegetable fat spread (RF patent No. 2284698, A23D 7/00, 2006), in which the fat phase is represented by a composition of hydrolyzed soybean oil, fractionated coconut and palm oils (60-70%), and the stabilization system includes an emulsifier, starch and instant fructooligosaccharides, flavor identical to natural, vitamin - carotene, water.

Known vegetable fat spread with a mass fraction of total fat of 60-70%, including palm oil, two types of soybean oil and coconut oil, skimmed milk powder, nutritional supplements, flavoring and vitamins (RF patent No. 2336709, 2007). However, it has insufficient nutritional value.

This disadvantage was eliminated in the vegetable-fat spread (RF patent No. 2391019, 2010), in which palm, sunflower and / or rapeseed oils (40-80%) are used as the fat phase, lecithin, citric acid, potassium sorbate are used as food additives , table salt, vitamin A and D3, as well as an antioxidant.

These spreads are medium-calorific.

In the literature (L. G. Ipatova, A. A. Kochetkova, A. P. Nechaev and others. “Fat products for a healthy diet”; A. F. Doronin, L. G. Ipatova and others. “Functional food products” ) indicates the need for the development of fatty products enriched with dietary fiber, including cellulose subjected to chemical modification.

Currently, cellulose of various modifications is used as a food additive: crystalline and powder (E460), methyl cellulose (E461), sodium carboxymethyl cellulose.

Known food spread with a continuous fat phase based on a B / M emulsion containing 25-60% of a continuous fat phase and a thickener selected from the group including, including cellulose and cellulose derivatives (RF patent No. 2303360, A23D 7/02, 7 / 00, 2005). However, it does not indicate which cellulose is used and what it is derived from.

Known food product - spread (RF patent No. 2372783, A23D 7/02, 2009; RF application No. 2006117762 (EP 2004/011418, WO 2005/039316), A23D 7/02, 2007), for the preparation of which a food emulsion containing randomly mixed oil, water, a milk base and insoluble fruit fibers (Vitacel and Herbacel brands).

A known spread containing insoluble fibers, water and from 5 to 40% flavor base (RF application No. 2006131571; EP 2005/000106, WO 2005074713, A23L 1/212, 2008), in which insoluble fibers are fibers added in addition to natural flavoring fibers, as well as soluble fibers, for example carboxymethyl cellulose, sodium carboxymethyl cellulose, which are obtained from cotton or wood pulp.

The closest in technical essence is the vegetable fat spread (patent RU No. 2284698, 2006), which includes hydrogenated soybean oil, fractionated palm oil and coconut oil, which make up the fat phase, skimmed milk powder, a stabilization system, including emulsifier, starch, modified with octenyl succinic acid, and fructooligosaccharides instant exhibiting properties of soluble dietary fiber, preservative - a mixture of sorbic acid and potassium sorbate, vitamins - beta-carotene, A, E, D _3, arom tizator milk identical to natural, water. As an instant, the drug Fibrulin Instant can be used - soluble dietary fiber.

The objective of the invention is to obtain medium- and low-fat spreads enriched with dietary fiber and having a balanced taste, as close as possible to a high-fat spread.

The technical result consists in expanding the arsenal of spreads used in the food industry: creating a product using microfibrillar cellulose with a fiber size of about 150 nm, which perform a number of functions in the product:

- enrichment;

- creating a structure;

- imitation of fat.

The use of gelled pectin-containing microfibrillar cellulose in the production of a spread allows one to obtain a product with higher consumer properties, unlike similar products obtained, for example, using powdered cellulose.

Enrichment. Dietary fibers are polymers of various structure and composition, mainly of natural origin. Cellulose is an insoluble dietary fiber, since it is the main substance of plant cells and ranges from 50 to 98% depending on the type of plant. Insoluble dietary fiber helps to improve intestinal motor function, is not digested in the intestine and is not a source of energy.

Creating a structure. Obtaining a spread involves the mandatory use of thickeners and stabilizers of consistency, which are usually used hydrocolloids - xanthan gum, guar gum, locust bean gum, sodium alganate, as well as starch. In the spread, hydrocolloids stabilize the emulsion system, providing water-binding ability and the desired consistency. In the claimed product, the above functions are performed by insoluble dietary fiber - cellulose.

Imitation fat. The introduction of thin dietary fiber into the product formulation ensures the full taste of the spread and consumer properties similar to those of products with a high fat content. Due to its colloidal properties, dietary fiber is a “mimic of fat," since at a certain concentration in an aqueous solution they form a fat-like gel that gives the product a creamy taste.

The technical result is achieved in that a spread is obtained comprising a fatty phase consisting of natural vegetable oils, an aqueous phase, milk proteins, a thickener, flavoring agents and water, characterized in that as a thickener contains gelled microfibrillar cellulose containing cellulose and pectin in a bound condition obtained from sugar beet pulp by steaming, bleaching and repeated washing with water after each operation with subsequent homogenization, the fat phase is a composition of raff nirovannogo deodorized sunflower, coconut and palm oils, and flavorings are used as salt, sugar, lactic acid, a preservative, a food color in the following ratio, wt. %:

refined deodorized sunflower oil 0.1-15.0 refined deodorized coconut oil 18.9-25.0 palm oil 20.0-29.9 gel microfibrillar cellulose 0.001-20.0 table salt 0.01-1.5 sugar 0.01-5.0 milk proteins 0.01-5.0 lactic acid 0.01-1.5 preservative 0.01-1.5 food coloring 0.001-0.01 water rest

The spread may additionally contain soybean, rapeseed and olive refined deodorized oil, palm oil fractions - deodorized refined olein and stearin, refined deodorized palm kernel oil or mixtures thereof, antioxidants from plant extracts, a stabilization system and a natural flavoring and non-functional ingredient, and a taste and aromatic and functional ingredient, butter flavor. As salt - iodized or sea salt, instead of sugar - its substitute or sweetener. In addition to lactic acid, acetic, or citric, or tartaric, or mixtures thereof. As a preservative it contains potassium sorbate, sodium benzonate or mixtures thereof, food coloring - natural dye beta-carotene, annatto, mychrome, curcumin.

Microfibrillar cellulose used in this invention is a homogeneous, conglomerated (pasty) pectin-containing product with an odorless, impersonal taste, white or yellow tint, with a moisture content of not more than 93.5%, with no crunch. The product does not contain free mechanical impurities, the presence of molasses pigment residues is possible. The residual content of hydrogen peroxide in 1% aqueous extract from microfibrillar cellulose according to ACC is not more than 0.01%. The product complies with microbiological requirements:

yeast, cfu / g lack of mold, cfu / g lack of OMCH, CFU / g, (KMAFAnM) no more thirty BGKP, CFU / O, 1 g lack of pathogenic microflora, CFU / 2 g lack of

Microfibrillar cellulose is obtained from sugar beet pulp, after grinding the raw materials. This method involves steaming the crushed raw materials, followed by repeated washing, combined bleaching with multiple washing with water and homogenization.

Microfibrillar cellulose, which has passed the homogenization stage, is a gel-like product. The resistance of a 3% gel according to ACC at a temperature of + 20 ° C and a triple pass through a homogenizer at a pressure of 250-300 atmospheres is at least 12 hours. The viscosity of a 3% gel according to ACC at a temperature of + 20 ° C and a triple pass through a homogenizer at a pressure of 250-300 atmospheres and the preparation of a 1:32 hydromodule is at least 9000 cP.

Microfibrillar cellulose obtained by the described method with an average fiber size of about 150 nm has the following properties:

- is a regulator of the rheology of fat-containing products;

- has the organoleptic properties of the fat product;

- helps to increase the biological and nutritional value of food;

- consists of thin dietary fiber, insoluble in water, but capable of binding water, swelling and dispersing in it, forming viscous solutions in the form of a gel that have fat-like properties. By its structure and composition, colloidal cellulose gel is a biopolymer of natural origin, improves intestinal motor function, is not digested in the intestine and is not a source of energy. Adding it to the spread ensures the fullness of taste and provides consumer properties similar to those of products with a high fat content, gives a creamy taste.

Spread preparation.

A prescription amount of water and dry components is supplied to the mixer, which provides vacuum and the possibility of heating / cooling. The mixture is pasteurized and cooled. A mixture of vegetable oils with the fat-soluble ingredients dissolved in it is dispersed into the cooled mixture. At the end of the introduction of the oils, the colloidal microfibrillar cellulose gel is fed into the mixer. Then a solution of food acids is introduced. Then the mixture is homogenized and a sample is taken for laboratory analysis and organoleptic evaluation by the tasting committee.

The result is a medium- and low-fat spread, enriched with dietary fiber in the form of microfibrillar cellulose, having a creamy, dense, smooth texture, balanced taste, as close as possible to a high-fat spread.

Thus, the proposed medium and low calorie spreads enriched with microfibrillar cellulose are high-quality products with the necessary physico-chemical and organoleptic characteristics, have a balanced taste, as close as possible to a high-calorie spread.

Claims (8)

1. The spread comprising a fatty phase consisting of natural vegetable oils, an aqueous phase, milk proteins, a thickener, flavoring agents and water, characterized in that as a thickener contains gelled microfibrillar cellulose containing cellulose and pectin in a bound state, obtained from pulp sugar beets by steaming, bleaching and repeatedly washing with water after each operation with subsequent homogenization, the fat phase is a composition of refined deodorized sunflower, coc cial and palm oils, and flavorings are used as salt, sugar, lactic acid, a preservative, a food color in the following ratio, wt. %:
refined deodorized sunflower oil 0.1-15.0 refined deodorized coconut oil 18.9-25.0 palm oil 20.0-29.9 gel microfibrillar cellulose 0.001-20.0 salt 0.01-1.5 sugar 0.01-5.0 milk proteins 0.01-5.0 lactic acid 0.01-1.5 preservative 0.01-1.5 food coloring 0.001-0.01 water rest 2. The spread according to claim 1, characterized in that it further comprises soybean oil, rapeseed oil, olive refined deodorized oil, palm oil fractions - olein and stearin refined deodorized, refined deodorized palm kernel oil or mixtures thereof. 3. The spread according to claim 1, characterized in that it further comprises antioxidants from plant extracts. 4. The spread according to claim 1, characterized in that it further comprises a natural flavoring and functional ingredient that carries the taste and aroma of butter. 5. The spread according to claim 1, characterized in that the salt contains iodized or sea salt. 6. The spread according to claim 1, characterized in that, in addition to lactic acid, it contains either acetic acid, or citric, or tartaric, or mixtures thereof. 7. The spread according to claim 1, characterized in that the preservative contains potassium sorbate, sodium benzoate, or mixtures thereof. 8. The spread according to claim 1, characterized in that the food coloring is a natural dye beta-carotene, annatto, mychrome, curcumin.