UA119951C2 - COMPOSITION OF OIL MIXTURE - Google Patents

Abstract

The invention relates to a composition of an oil mixture containing butter and a filler, and as a filler contains suspensions of powders of spinach, basil, ginger, celery and dried white mushrooms, milk powder, salt, peanuts, buttermilk.

Description

The invention belongs to the food industry and catering establishments and can be used in the production of oil mixtures with good organoleptic indicators, improved consistency and structure of the finished product.

The closest analogue is the recipe for an oil mixture - green oil (Collection of recipes for dishes and culinary products. - Kyiv: A.S.K.: - 2008. - P. 354), which contains butter, parsley (greens) and lemon or citric acid in the following ratio of components, 90: butter 81.4 parsley (greens) 1553 lemon or 3.3 citric acid 1.9.

The disadvantage of the method is that in the production of the oil mixture, the use of suspensions of herb powders: spinach, basil, ginger and celery is not provided, which significantly affects the organoleptic properties of the finished product, the formation of a secondary structure in the oil mixture and the increase of its biological value. The disadvantage of the method is that the obtained oil has a relatively low biological value.

The basis of the invention is the task of developing an oil mixture recipe with good organoleptic indicators, improved consistency, and the structure of the finished product with an increased content of vitamin C.

The problem is solved by adding suspensions of powders from spinach, basil, ginger, celery and dried porcini mushrooms, dry milk, salt, peanuts, buttermilk in the following ratio to the butter mixture, which contains butter and a filler, according to the invention. components, 90: butter 59.8 spinach powder suspension 2.5-2.0 basil powder suspension 1.0 ginger powder suspension 0.4 celery powder suspension 0.2 dried porcini powder suspension 10 porcini mushrooms "dry milk 4.0-3.5 salt 1.0 peanuts 3.5-4.0 buttermilk 26.6-27.1.

The causal relationship between the proposed features and the expected technical result is as follows.

According to the invention, it is proposed to add powders from herbs: spinach, basil, ginger and celery (TU U 15.3-23913766-002:2005. Finely dispersed vegetable and fruit-berry powders) in the amount of 2.5-2.0; 1.0; 0.4; 0.2 95 respectively. The powders have a wide range of natural micronutrients in their natural form.

One of the main advantages of using multifunctional herbal powders in the production of oil mixtures is the complex introduction of natural vitamins with antioxidant and radioprotective properties, micro- and macroelements, and dietary fibers.

The addition of spinach powder to the oil mixture helps to increase the vitamins in it,

Ko) namely A, E, C, H, K, PP, vitamins of group B, beta-carotene. There is a lot of protein in spinach leaves: only legumes - young beans and green peas - have more of it. 100 g of the edible part of spinach contains 55 mg of vitamin C.

Spinach enriches the body with nutrients, removes waste products and toxins. Thanks to the high content of iron, spinach helps hemoglobin to more actively feed cells with oxygen; it improves metabolism and helps the body produce more energy. Spinach strengthens teeth and gums, strengthens blood vessels, stimulates the work of the pancreas and normalizes the work of the intestines.

Basil contains essential oil, which has a complex composition (camphor, glycosides, acid saponin, sugars, carotene, rutin, phytoncides, tannins). The main property of essential oil is its bactericidal effect. It helps to cope with mental and nervous overloads due to the fact that it contains eugenol and other substances. For medicinal purposes, basil is used as a diuretic and disinfectant, tonic and antipyretic.

Basil contains tannins, organic acids, enzymes and minerals, as well as vitamin C. It has a beneficial effect on digestion and is used for inflammation of the bladder.

Ginger contains a wide variety of useful substances, so it has many medicinal properties. Ginger root contains a sufficient amount of B vitamins, as well as vitamin A and C.

It is rich in calcium, magnesium, and phosphorus salts; contains essential amino acids - lysine, methionine, threonine, phenylalanine, which are synthesized by the body in very small quantities and must be supplied with food. Ginger contains essential oils that give it a spicy and tart aroma.

Celery has no less useful properties. Celery slows down the aging process, as the proteins, vitamins, acids and minerals contained in it ensure the normal functioning of all body cells. Celery is used in the treatment of nervous disorders - companions of overfatigue. Essential oils of celery root, like tarragon, stimulate the secretion of gastric juice. Celery improves water-salt exchange and is able to cure diabetes, which is especially important for the elderly. Celery increases the level of hemoglobin in the blood.

Due to the content of vitamin C, it restores blood circulation and normalizes blood pressure. Iron, magnesium and calcium in the composition improve the immune system. In addition, celery has antiseptic, anti-allergic properties.

Herb powders are applied in the form of a suspension. For its preparation, a pasteurized buttermilk cooled to a temperature of 35-40 "С is used. Herb powders are mixed with buttermilk at a temperature of 35-40 "С, followed by exposure at this temperature for 5-10 minutes. Then the finished suspension is cooled to the temperature of mixing with the oil mixture.

Examples of recipes and organoleptic indicators of oil paste with herbal powders are given in table. 1 and table. 2.

From the given tabular data, it can be seen that the oil mixture with herb powders in the amount of spinach additive - 2.5-2.0 95, basil - 1.0 95, ginger - 0.4 95, celery - 0.2 956, dried powder mushrooms - 1.0 95, peanut - 3.5-4.0 95 has the highest organoleptic indicators than other samples (examples Mo 2, 3).

The technical result of the proposed composition consists in obtaining an oil mixture by adding to its composition a powder of herbs: spinach, basil, celery, ginger powder and dried porcini mushrooms, which allows to obtain a product with good organoleptic indicators, improved consistency and structure of the finished product with an increased vitamin content WITH.

Table 1

Examples of recipes of oil mixture with herb powders components measuring spinach

Ginger FOOD powder

Food powder about

Powder from dried white 95 0.5 1.0 1.0 1.0 mushrooms

Coo)

Table 2

Organoleptic indicators of oil mixture with herbal powders

Examples Organoleptic assessment

Oily mixture of heterogeneous consistency, light green color, 4 due to the introduced additive, with a pleasant salty peanut taste, a noticeable smell of introduced herbal powders.

There is a slight sharpness.

Oil mixture of high quality, homogeneous, dense and plastic consistency, without visible particles of powder, pleasant light

It is green in color, has a uniform peanut taste and herbal aroma, without extraneous aftertaste. With a feeling of pleasant sharpness.

Oil mixture of poor quality, non-uniform consistency, with

And with visible particles of powders, dark green in color, pronounced salty taste, with a rich taste of ginger and the smell of herbs.

Claims (1)

FORMULA OF THE INVENTION The composition of an oil mixture containing butter and a filler, which is characterized by the fact that as a filler it contains suspensions of powders of spinach, basil, ginger, celery and dried porcini mushrooms, dry milk, salt, peanuts, buttermilk, with the following ratio of components, 90: butter 59.8 spinach powder suspension --2.5-2.0 basil powder suspension 1.0 ginger powder suspension 0.4 celery powder suspension 0.2 dried porcini powder suspension 0. dry milk 4.0-3.5 salt 1.0 peanuts 3.5-4.0 buttermilk 26.6-27.1.