UA6986U - Margarine - Google Patents

Abstract

A margarine contains solid and liquid fat fractions, an emulgator, table salt, a sweet additive, a dry milk product, citric acid, vanillin, water, iodocasein. As a liquid fat fraction, it contains a mixture of plant oils: rape, soybean and sunflower, and as a solid fat fraction û a palm oil. As a dry milk product the margarine contains Chicorlact and, as a sweet additive it contains a dry stevia extract.

Description

Description of the invention

Margarine is known, the composition of which includes solid fat, sunflower vegetable oil, emulsifier 2 (monoglycerides), phosphatide concentrate, dye, table salt, citric acid, flavoring, water | see:

Margarine "Stolichnyi" TU U 18.433-971.

The disadvantage of this margarine is that it contains hydrogenated fats (salomas brand 1 and salomas brand 2), which have a low biological value, because they contain from 35 to 5090 trans isomers of unsaturated fatty acids, and cause a negative impact on the state of human health. 70 The composition of margarine that is closest in terms of characteristics to the declared useful model is the composition of margarine, which contains food grade 2-3 salomas as a solid fraction (34-27 wt.95), sunflower vegetable oil (25, 22 - 32.02 wt.bo), as a liquid fat fraction, MHD/MGM emulsifier (0.30-0.40 wt.9o), dry milk product, cocoa powder (2.5 wt.bo), granulated sugar (10-12 wt.U) , salt (0.2 wt.9o), citric acid (0.02-0.03 wt.9b), vanillin (0.01-0.02 wt.9o), water - the rest (Authority certificate of the USSR Mo 1479045 class A 23 03/02, 19891 19. The declared composition of margarine coincides with the known composition of the following set of essential features, namely: it contains solid fat, liquid vegetable oil, emulsifier, table salt, citric acid, dry milk products, sweet additive, vinyl and water.

However, the well-known margarine, due to the high-quality composition of its ingredients, has certain disadvantages: as a solid fat fraction, it contains salomas grade 3-2 with a hardness (400-500g/cm) with a mass fraction of trans isomers of unsaturated fatty acids in its composition up to 45- 5595, which cause a negative impact on the human body.

Trans isomers of unsaturated fatty acids reduce the content of high-density lipids in the blood, which prevent the deposition of cholesterol on the inner walls of blood vessels, which in turn causes the risk of atherosclerosis. Therefore, trans isomers of fatty acids are undesirable in the diet, especially for the elderly. Margarines containing the above-mentioned isomers have low biological and nutritional value. in

The use of only one type of vegetable oil (sunflower) as a liquid fat fraction does not ensure obtaining a final product with a balanced fatty acid composition.

This margarine also has restrictions on consumption by certain groups of people who have diseases related to metabolism (diabetes, obesity). eh

The basis of the useful model is the task of creating a new margarine with increased biological and nutritional value and improved organoleptic and physicochemical properties by changing the solid and native fat fractions and introducing additional ingredients that will give the new margarine health-promoting properties. Gee)

The task is solved due to the fact that in margarine, which contains solid fat, liquid vegetable oil, emulsifier, table salt, vanillin, dry milk product, sweet additive, citric acid and water, according to the invention, solid and liquid fat fractions are replaced: as palm oil is used as a solid fat, a mixture of soybean, rapeseed and sunflower oils is used as a liquid fat fraction, while margarine contains cikorlact (a mixture of dry skimmed milk with chicory extract) as a dry dairy product, and as a sweet additive, a natural sweetener is dry stevia extract , this margarine is additionally enriched with 40 iodized casein (iodinated protein complex) with the following ratio of components, wt.

Liquid rapeseed oil 20,000-25,000

Solid palm oil 07,000-10,000

Me Emulsifier Raezdaaga 0291 0.700-0.800 («e) Citric acid 0.020-0.030

Stevia dry extract 0.040-0.050 bo Vanillin 0.010-0.020 4") 20 Cicorlact 07.000-09.000

Salt 0.200-0.250

Iodocasein 0.003

The rest is water

In addition, margarine can additionally contain cocoa powder in the amount of 1.5-2.5 by mass in relation to the total mass of the finished product.

Margarine in accordance with the declared set and content of components exhibits new properties in relation to the prototype.

Palm oil or its fractions, unlike hydrogenated fat, which is part of the prototype, 60 thanks to its specific fatty acid composition, contributes to the genesis of a greater number of crystallization centers of margarine emulsion, forming a stable 2-form, which determines the necessary and unchanged structural and rheological properties of the finished product during long-term storage product in a wide temperature range.

The use of palm oil reduces the content of trans isomers of fatty acids in the final product.

The use of a mixture of liquid vegetable oils of sunflower, soybean and rapeseed in combination with palm oil allows to obtain a new fatty product with a balanced fatty acid composition and high biological and -D-

nutritional value.

The biological and nutritional value is also increased by replacing the dry milk product with the natural biocorrector cicorlact. Cicorlact (TUU 01566117. 010-2001) is a natural source of Vechovyn, which at the same time have high nutritional and biological value, possess high antioxidant potential. Its composition includes chicory extract and skimmed milk powder. The use of chicory normalizes the processes of hematopoiesis and blood circulation, blood pressure, has a positive effect on the work of the cardiovascular system and the gastrointestinal tract. A feature of the hydrocarbon composition is the content of inulin, which has a hyposterol and prebiotic effect. Chicory contains natural antioxidants, in particular phenolic 7/0 compounds: chlorogenic acid, tannins and coumarins, which are able to slow down oxidative processes in the body.

In order to reduce the energy value, sugar in the recipe was replaced with a natural sweetener - dry stevia extract. The production of low-calorie products is important and helps to satisfy the diverse tastes of consumers. From a medico-biological point of view, reducing caloric content contributes /5 to the prevention of diseases associated with excess caloric nutrition (obesity, diabetes, cardiovascular diseases). Numerous studies of the influence of stevia glucosides on the human body show that regular use of stevioside reduces the content of sugar, radionuclides and cholesterol, improves cell regeneration and blood coagulation, strengthens blood vessels, prevents the formation of ulcers in the gastrointestinal tract. The positive effect of stevioside on the activity of the liver and pancreas, elimination of allergic diathesis in children was also revealed. The properties listed above give reason to widely use stevioside as a substitute for sucrose in dietary and health food.

In order to improve iodine metabolism and prevent its deficiency, the organic compound iodocasein (TU 9229-001-48363077-99) was added to the formulation of new margarine products, which is a milk protein casein iodized on terizin bases. Iodocasein regulates iodine metabolism with the participation of the enzyme system of the liver, which allows the absorption of the necessary amount of iodine without the risk of overdose.

The introduction of cocoa powder into the recipe enhances taste sensations. Margarine has a pleasant chocolate-chicory taste.

The production of the product using the above-mentioned ingredients, but with their content lower than the lower limits of the declared interval, does not lead to the receipt of the corresponding margarine, since the resulting product will correspond to the physico-chemical and organoleptic indicators that are presented to the margarine of this type

When manufacturing a product using the specified ingredients, but in quantities greater than the upper limits of the declared interval of their content, it does not lead to the receipt of the appropriate margarine, since the obtained Ge! the product will not meet the physico-chemical and organoleptic parameters that apply to margarine of this type. ise)

The margarine proposed under clause 17 is obtained as follows. To make margarine, take the components in the indicated percentages. Prepared and weighed solid and liquid fats are mixed with an emulsifier. A water-milk phase is introduced into the fat base, which consists of solutions of cicorlact, iodocasein, stevia extract, common salt, citric acid and water. The resulting mixture is stirred until a homogeneous emulsion is formed.

The emulsion is pasteurized, cooled and subjected to mechanical processing. After plasticization, margarine C is sent to packaging. c The manufactured margarine has the following characteristics: organoleptic: taste and smell - clean, . sweet with a well-defined chicory-milk taste and smell and a barely perceptible aftertaste of grass, and? fusible The color is uniform throughout the mass from light brown to brown. Mechanical properties - the consistency is plastic, homogeneous, the cut surface is shiny or almost shiny, dry in appearance, it has a spreading consistency when cooled below 1526.

Ge) The margarine proposed under point 2 is prepared similarly to point 1 with the additional introduction of cocoa powder to the water-milk phase in the amount of 1.5-2.5 wt.9o in relation to the total mass of the finished product. The manufactured margarine has the following characteristics: organoleptic: taste and smell - clean, (er) sweet with a well-defined chicory-chocolate taste and smell and a barely perceptible aftertaste of grass, easy to melt. The color is uniform throughout the mass from light brown to dark brown. Mechanical properties - the consistency is plastic, homogeneous, the cut surface is shiny or almost shiny, dry in appearance, it has a spreading consistency when cooled below 159C.

Examples of new margarine recipes are given in Table 1. p. 55 Table 1

Raw components Example 1 Example 2 Example C Example 4 Example 5 Example 6

Liquid sunflower oil 09.000 05.000 10.000 09.000 05.000 10.000

Liquid soybean oil 13,000 15,000 13,000 13,000 15,000 13,000

Liquid rapeseed oil 20,000 25,000 20,000 20,000 25,000 20,000 60 Solid palm oil 8,000 10,000 10,000 8,000 10,000 7,000

Raisdaag emulsifier 0291 0.700 0.700 0.800 0.700 0.800 0.800

Citric acid 0.020 0.025 0.025 0.020 0.020 0.025

Stevia dry extract 0.050 0.040 0.040 0.050 0.040 0.040

Cocoa powder - - - 2.000 2.5 1.5 65 Vanillin 0.010 0.010 0.010 0.020 0.020 0.015

Cicorlact 7.000 8.000 9.000 7.000 8.000 9.000

Salt 0.200 0.200 0.250 0.200 0.250 0.250

Iodocasein 0.003 0.003 0.003 0.003 0.003 0.003

Water Remainder Remainder Remainder Remainder Remainder - y y :

Thus, the proposed margarine is a new high-quality product with improved biological and physiological indicators that allow recommending it for health nutrition.

Claims (2)

The formula of the invention 1. Margarine containing solid and liquid fat fractions, emulsifier, table salt, sweet additive, dry milk product, citric acid, vanillin and water, which is distinguished by the fact that it additionally contains iodocasein, as a liquid fat fraction contains a mixture of vegetable oils: rapeseed , soybean and sunflower, and as /5 solid fat fraction - palm oil, while the dry dairy product contains cycorlact, and as a sweet additive - dry extract of stevia with the following ratio of components, wt. 90: Liquid sunflower 5,000-10,000 Oil Liquid soybean oil 13,000-15,000 Liquid Rhang oil 20,000-25,000 Solid palm 7,000-10,000 Emulsifier Emulsifter 0291 Citico acid 0291 -9.000 Ge salt 0.200-0.250 iodocasein 0.003 (ee) water the rest. Gee) 2. Margarine according to claim 1, which differs in that it additionally contains cocoa powder in the amount of 1.50-2.50 wt. (Se) to in relation to the total mass of the finished product. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated "microcircuits", 2005, M 6, 15.06.2005. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - . and? (o) se) (ee) 4) C; at 60 b5