RU2714158C1 - Composite food product (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to food products based on natural fats, and can be used in preparation of sandwiches, snacks and other food products. Composite food product based on a mixture of natural fat and flavor filler, as natural fat according to the first version of invention butter is used, and according to the second version – a spread, and the flavoring filler is represented by marmalade fruit or marmalade fruit-and-jelly or marmalade jelly crushed from 2 to 7 mm, with the following ratio of components, wt%: butter or spread 50–90, fruit marmalade 10–50, or fruit marmalade gel 10–50, or jelly-fruit marmalade 10–50.

EFFECT: invention allows to manufacture a food product with a long storage life, as well as a tender creamy taste enriched with a pronounced aroma of added marmalade.

2 cl

Description

The claimed group of inventions relates to the food industry, namely, food products based on natural fats and can be used in the preparation of sandwiches, snacks and other food products.

A technical solution is known, described in the patent of the Russian Federation No. 2314702 for the invention: “Food composite product (options)”, IPC A23C 15/02, 15/12, priority dated February 13, 2006, which in the first embodiment is a product based on natural fats and halva - halva butter, consisting of a mixture of butter and halva, with the following ratio of components,%: butter 10-95, halva 5-90. In the second embodiment, it is a product based on natural fats and halva - halva margarine, consisting of milk and halva margarine, in the following ratio of components,%: halva oil, consisting of a mixture of butter and halva, in the following ratio of components,%: butter 10-95, halva 5-90.

The closest analogue of the food product claimed as an invention is the technical solution described in the patent of the Russian Federation No. 2222955 for the invention: “Composition for the production of oil (options) and method for its production”, IPC A23C 15/00, 15/02, priority 7 January 2001 The composition for the production of oil in the second embodiment contains, by weight. %: butter 75.1-85.5, and as a fruit filler, raspberry paste with a solids content of 58.0-62.0%, pH 1.7-5.9, or strawberry paste with a content solids 58.0-62.0%, pH 1.7-5.9, or apricot paste with a solids content of 58.0-62.0%, pH 1.7-5.9, or peach paste with a solids content of 58.0-62.0%, pH 1.7-5, 5.0-7.0. Water is the rest.

For the production of butter, it is preliminarily softened at 0-1 ° C, followed by stirring at this temperature and pressure up to 15 kg / cm to a paste-like mass, a filler is introduced, the temperature of which is 0-3 ° C, a stabilizer, water. Then mix until a homogeneous oil structure.

In a known technical solution, a food product is obtained by mixing oil with a liquid filler, which does not provide long-term storage of the final product and can lead to a loss in consumer quality. In addition, the final product, when liquid filler is added to it, does not have a new pronounced aroma and taste, since when mixed with a liquid filler, the mutual absorption of the aroma of butter and liquid filler occurs.

The task of the claimed group of inventions is the creation of a composite food product based on natural fats and a flavoring filler with new taste and organoleptic properties.

The problem is solved in that, in a composite food product based on a mixture of natural fat and a flavoring filler, according to the first embodiment of the invention, butter is used as natural fat, and fruit mint or fruit marmalade, crushed from 2 to 7 mm, is used as a flavor filler jelly, or jelly marmalade in the following ratio of components, wt. %:

Butter - 50-90

Fruit marmalade - 10-50

or fruit and jelly marmalade - 10-50,

or jelly marmalade - 10-50.

The problem is solved in that, in a composite food product based on a mixture of natural fat and a flavoring filler, according to the second embodiment of the invention, a spread is used as natural fat, and fruit mulled or fruit jelly crushed from 2 to 7 mm is used as a flavor filler , or jelly marmalade in the following ratio of components, wt ..%:

Spread - 50-90

Fruit marmalade - 10-50

or fruit and jelly marmalade - 10-50,

or jelly marmalade - 10-5.

In the manufacture of a composite food product, in the first embodiment, unsalted sweet cream butter and unsalted sour cream are used. In the second embodiment, a spread is used, which is a mixture of milk and vegetable fats (vegetable fat, vegetable cream and cream and vegetable). In the first and second variants, fruit or fruit-jelly or jelly marmalade with various tastes (strawberries, peach, raspberries and other berries and fruits) is used as a flavoring filler.

The method is as follows

The preparation of butter or spread in monoliths is carried out by defrosting (thawing) it to a temperature of 10-14 ° C, then it is divided into smaller parts of 4-5 kg each. As a flavoring filler, plastic marmalade is used (fruit or fruit-jelly marmalade, or jelly marmalade). Before use, it is crushed into pieces with a diameter of 2 to 7 mm by passing marmalade, for example, through an industrial meat grinder or any other mechanism that allows you to grind marmalade to the desired size. The prepared components are portioned loaded into a product mixing apparatus (homogenizer), where the components are mixed until the crushed marmalade is evenly distributed over the entire volume of the oil or spread.

The resulting product is packaged either in shipping containers (cardboard boxes) or in retail packaging (in briquettes made of lacquered foil) or other packaging that provides a long shelf life. This results in a creamy product with a pronounced taste and aroma of fresh berries and fruits.

The inventive composite food product allows you to get a new unique taste in which the delicate creamy taste of oil or spread is enriched with a palette of aromas and tastes of various berries and fruits (depending on the marmalade filler) that give it chopped pieces of marmalade.

Claims (10)

1. A composite food product based on a mixture of natural fat and a flavoring filler, characterized in that butter is used as natural fat, and fruit mulled, fruit or jelly marmalade, or jelly marmalade is used as a flavor filler in the following ratio of starting components, wt.%: Butter - 50-90, Fruit marmalade - 10-50, or fruit and jelly marmalade - 10-50, or jelly marmalade - 10-50. 2. A composite food product based on a mixture of natural fat and flavoring filler, characterized in that the spread is used as natural fat, and crushed fruit marmalade, or fruit and jelly marmalade, or jelly marmalade is used as flavor filler the following ratio of starting components, wt.%: Spread - 50-90, Fruit marmalade - 10-50, or fruit and jelly marmalade - 10-50, or jelly marmalade - 10-50.