UA131337U - COMPOSITION OF OIL MIXTURE - Google Patents

Abstract

The composition of the oil mixture contains butter and filler. Suspensions of spinach, basil, tarragon, celery and dried porcini mushrooms, powdered milk, salt, sesame, and butter are introduced as a filler.

Description

The useful model belongs to the food industry and restaurants 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) 15.3 lemon or 3.3 citric acid 1.9.

The drawback of the recipe is that in the production of the oil mixture, the use of powder suspensions from herbs: spinach, basil, tarragon, and celery is not foreseen, 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 recipe is that the resulting oil has a relatively low biological value.

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

The task is solved by adding suspensions of powders from spinach, basil, tarragon, celery and dried porcini mushrooms, dry milk, salt, sesame, buttermilk, as a filler to the butter mixture, which contains butter and filler, according to a useful model. in the following ratio of components, 90: butter 59.8 spinach powder suspension 2.5-2.0 basil powder suspension 1.0 tarragon powder suspension 02 tarragon powder suspension 0.2 celery powder suspension 0.2 dried porcini powder suspension 10 dry milk 4.0-3.5 salt 1.0 sesame 3.5-4.0 buttermilk 26.8-27.3.

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

According to the useful model, it is suggested to additionally add powders from herbs: spinach, basil, tarragon and celery (TU U 15.3-23913766-002:2005. Finely dispersed vegetable and fruit-berry powders.) in the amount of 2.5-2.0 90; 1.0 90; 0.2 FU; 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 powders from herbs in the production of oil mixtures is the complex introduction of natural vitamins with antioxidant and radioprotective properties, micro- and macroelements, dietary fibers.

The addition of spinach powder to the oil mixture contributes to the increase of vitamins in it, namely A, E, C, H, K, PP, B vitamins, and beta-carotene. There is a lot of protein in spinach leaves:

It is more abundant only in legumes - young beans and green peas. 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.

Tarragon (tarragon) is characterized by a high content of vitamins A, O, K, E, in addition, it contains a large amount of vitamins C and B. Also important components of tarragon are carotene, alkaloids, flavonoids, coumarins and essential oils. If we talk about minerals, the composition of tarragon includes: iron, magnesium, potassium, sodium, phosphorus, manganese, zinc, selenium and other vital substances for the human body. Due to the content of vitamin C, rutin helps strengthen the walls of blood vessels and prevents the development of such a serious disease as atherosclerosis.

Celery has no less useful properties. Celery slows down the aging process, because 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. Thanks to the vitamin content

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

As for sesame, its seeds contain B vitamins, ascorbic acid, small amounts of vitamins A and E, dietary fiber, the unique phenolic compounds sesamin and sesamolin, and minerals, including calcium, sodium, potassium, magnesium, iron, and phosphorus. Sesamin is a very strong antioxidant. This substance is useful for reducing the level of cholesterol in the blood, for preventing the development of various diseases, including cancer. Sesamolin regulates oxygen exchange in the body and promotes its rejuvenation at the cellular level. In addition, this substance increases immunity and helps restore the body after exposure to stress. By using sesame regularly, you can strengthen your hair and improve the condition of your nails. Thanks to riboflavin, which is part of sesame, the work of the digestive system, blood composition improves, and human growth is also stimulated.

Herb powders are applied in the form of a suspension. For its preparation, a pasteurized buttermilk cooled to a temperature of 35-40 "C is used. Herb powders are mixed with buttermilk at a temperature of 35-40 "C, 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, tarragon - 0.2 95, celery - 0.2 95, dried powder porcini mushrooms - 1.0 95, sesame - 3.5-4.0 956 has the highest organoleptic indicators than other samples (examples Mo 2, 3).

Table 1

Examples of recipes for an oil mixture with herb powders, measuring components, spinach, basil

Celery powder

Powder from dried white Fo 0.5 1.0 1.0 2.0 mushrooms

Table 2

Organoleptic indicators of oil mixture with herbal powders

Examples Organoleptic assessment

Oily mixture of heterogeneous consistency, light green color, 1 due to the introduced additive, with a pleasant salty taste and a slightly perceptible smell of the introduced powder.

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

Green in color, evenly distributed throughout the mass, with a pleasant, moderately salty taste and herbal and mushroom aroma, without extraneous aftertaste.

Oil mixture of poor quality, non-uniform consistency, 3 visible 4 powder particles, dark green color, pronounced salty taste with a rich aftertaste and smell of herbs.

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

Claims (1)

USEFUL MODEL FORMULA The composition of an oil mixture containing butter and a filler, which is characterized by the fact that suspensions of powders from spinach, basil, tarragon, celery and dried porcini mushrooms, dry milk, salt, sesame, buttermilk are added as a filler, with the following ratio of components , Fo: butter 59.8 suspension of spinach powder 2.5-2.0 suspension of basil powder 1.0 suspension of tarragon powder 0.2 suspension of celery powder 0.2 suspension of powder from dried . 0 porcini mushrooms " dry milk 4.0-3.5 salt 1.0 sesame 3.5-4.0 buttermilk 26.8-27.3.