Food emulsion oil-in-water"

 

(57) Abstract:

The invention relates to the oil industry, in particular to food emulsion oil in water, stable in storage. Food emulsion oil-in-water" contains vegetable oil, food acid, soy product, which is used soy flour with the index of the dispersive ability of the pigment protein 20-75%, particle size of not more than 300 μm, the mass fractions of isoflavones is not less than 0.05 wt.% in the following ratio, wt.%: vegetable oil 5-75; soy flour 0,5-5,0; food acid (based on 100% acid) 0,05-1,5; water the rest. Low-, medium -, and high-calorie mayonnaise can optionally contain salt, sugar or a substitute, flavor of mustard. Mayonnaise pasta or mayonnaise sauce may further comprise a sugar or a substitute, salt. Mayonnaise cream can optionally contain sugar or substitute. In addition, the nutritional emulsion may optionally contain sodium bicarbonate and/or mustard powder, and/or food preservatives, and/or dyes and/or flavouring agents, and/or natural, fresh or dried flavorings, and/or emulsifier and/or stabilizer. This invention p is Orna-rheological properties due to the presence of soy flour polyfunctional properties and the implementation of its three functions - emulsifier, stabilizer and antioxidant. 13 C.p. f-crystals, 1 table.

The invention relates to the oil industry, in particular to food emulsions direct type.

Food emulsions oil-in-water" are multicomponent, two-phase dispersed system containing oil, water and stabilizing components. Stabilizing components provide stability of food emulsions during storage, under which imply stability, consistency, stability fatty phase, microbiological stability. In the General case, for this purpose,

- emulsifiers and/or stabilizers (to ensure stability, consistency),

- antioxidant for the stabilization of the fatty phase),

- preservatives (to prevent microbial spoilage).

Emulsifiers/stabilizers ensure stability of the emulsion, antioxidants and preservatives contribute to its increase.

The main challenge in the development of the composition of the food emulsion oil-in-water" is to achieve maximum stability when using a limited number of ingredients. This is possible using components having polyfunction is s fat range, as mayonnaises, mayonnaise sauces, mayonnaise pasta, mayonnaise cream, differing consistency, quantity and composition of the flavor and fragrance additives.

Famous food emulsion oil-in-water", which is a mayonnaise and containing water, vegetable oil, vinegar, mustard powder, soda, salt, sugar, soy protein (RU Patent 2092081 C1, 10.10.97 year). The disadvantage of this emulsion is insufficient storage stability due to the absence of stabilizing components that prevent the oxidation of the fatty phase and the use of the emulsifier with high enough jeroenwijering properties.

The closest in technical essence to the proposed composition of food emulsions oil-in-water" and is used as a prototype is a food emulsion oil-in-water" containing soy food base with a solids content not less than 6 wt.%, pH 7-8, and vegetable oil, food acid in the following ratio, wt.%:

Vegetable oil - 5 - 75

Soy food base - 18 - 87

Food acid - Rest

(RU Patent 2105501 L1, 27.02.98 year).

The disadvantage of this emulsion is not wide enough use as it p the mi of her life (no more than 36 hours). In addition, technological features soy framework does not allow to ensure the reproducibility of its emulsifying properties, which in turn cannot provide food emulsion direct type with stable physical and chemical characteristics. This emulsion does not have sufficient storage stability because it does not contain a stabilizing component that prevents the oxidation of the fatty phase, and the emulsifier is not a high irealise properties.

Object of the invention is to provide a composition of the food emulsion oil-in-water stable during storage, has antioxidant properties and a wide range of applications, for example, to obtain mayonnaise low-, medium - and high-calorie, mayonnaise sauce, mayonnaise pasta, mayonnaise cream.

This object is achieved due to the fact that to obtain food emulsions oil-in-water", containing vegetable oil, food acid, soy product, as soy product use soy flour with the index of the dispersive ability of the pigment protein 20-75%, particle size of not more than 300 μm, the mass fractions of isoflavones is not less than 0.05 wt.% in the following ratio componentstate) - 0,05 - 1,5

Water - the Rest

Soy flour contains proteins with high index of the dispersive ability of the pigment, polysaccharides, isoflavones, which leads to her having multifunctional properties. In food emulsions oil-in-water" soy flour simultaneously performs three functions - emulsifier, stabilizer, antioxidant. Particles soy flour, the size of which does not exceed 300 μm, further stabilize food emulsion of the oil-in-water storage at the expense of increasing the viscosity of the aqueous phase. The combination of the above-mentioned properties of soy flour provides high stability of food emulsions oil-in-water" during storage and gives it antioxidant properties. In addition, the technology of soy flour helps to ensure the stability of its functional properties and, as a consequence, obtaining food emulsions oil-in-water" with high organoleptic and physico-chemical characteristics, stability during storage.

Moreover, to obtain low-, medium - and high-calorie mayonnaise in the food emulsion oil-in-water" further added sugar or substitute, salt, flavouring mustard in the following ratio, wt.%:

Salt is 0.5 to 2.0

Sugar or age mayonnaise cream or mayonnaise sauce in the food emulsion oil-in-water" further added sugar or substitute salt in the following ratio, wt.%:

Salt is 0.5 to 2.0

Sugar or its substitute of 0.005 to 5.0

Food emulsion - Rest

To obtain mayonnaise cream in the food emulsion oil-in-water" further added sugar or substitute in the following ratio, wt.%:

Sugar or its substitute 0,05 - 30,0

Food emulsion - Rest

In addition, low-, medium -, and high-calorie mayonnaise, mayonnaise sauce, mayonnaise pasta, mayonnaise cream can optionally contain sodium bicarbonate in the amount of 0.03-0.1 wt.% from the finished product, and/or mustard powder in an amount of 0.1-2.0 wt.% from the finished product, and/or food dyes in an amount of 0.01-0.5 wt.% from the finished product, and/or flavoring additive in an amount of 0.01-5.0 wt.% from the finished product, and/or natural, fresh or dried flavoring in an amount of 0.1-20.0 wt.% from the finished product, and/or preservative in an amount of 0.01-0.1 wt.% from the finished product. As well as all kinds of mayonnaise, mayonnaise sauce, mayonnaise pasta, mayonnaise cream can optionally contain an emulsifier in an amount of 0.1-5.0 wt. % of the finished product, which product may contain animals and/or rastitel the e which use gelatin, xanthan gum, a natural polysaccharide and food products containing them, modified polysaccharides.

The technical result of the present invention is the provision of an emulsion of the "oil-in-water emulsion and products on its basis the high and stable structural and rheological properties due to the presence of the soy flour polyfunctional properties and perform it at the same time three functions - emulsifier, stabilizer and antioxidant.

The invention is illustrated by the following examples to illustrate this invention, but not covering the entire scope of the claimed invention.

Example 1. Food emulsion oil-in-water".

To prepare 1 kg of the emulsion to 435 g of water are added during the mixing 35 g soy flour, 450 g of deodorized vegetable oil, 80 g of 10% acetic acid (8 g in terms of 100%). The finished emulsion has a texture of type of liquid sour cream. The viscosity at 20oWith 6.5 Pass. The stability of the emulsion is 95% intact emulsion. When stored over 30 days at 0 to 10oWith figures remain.

Example 2. Mayonnaise srednekaloriyny.

To prepare 1 kg of mayonnaise to 478 g of water, 20 g soy flour, 400 g of deodorized the steamboat cow's milk, 1 g of soybean phospholipid concentrate, 8 g of sodium chloride, 15 g sugar, 5 g of flavouring mustard, 50 g of wheat flour. The finished mayonnaise has the consistency of a type of thick cream. The viscosity at 20o15.6 Pas. The stability of the emulsion of mayonnaise 100% intact emulsion. When stored for 90 days at 0 to 10oWith figures remain.

Example 3. Mayonnaise cream.

To prepare 1 kg of cream 659 g of water, 45 g soy flour, 250 g of deodorized vegetable oil, 2 g of lactic acid (in terms of 100%) are added with stirring 20 g of egg powder, 0.2 g of Acesulfame potassium, 2 g food coloring-carotene, 0.5 g of sodium bicarbonate, 15 g fruit flavor, 4 g of xanthan gum, 1.5 g of sodium alginate, 0.8 g of potassium sorbate. The finished cream has the consistency of thick cream. The viscosity at 20oFrom 20.6 Pass. The stability of the emulsion of mayonnaise 98% intact emulsion. During storage for 60 days at 0 to 10oWith figures remain.

The table presents data on the stability of food emulsions oil-in-water" produced using soybean basis (prototype), isolated soy protein (analog) and soy flour.

As can be seen from the table, soy flour on the m protein.

The technical result of the present invention are achieved only with the use of soy flour with the index of the dispersive ability of the pigment protein 20-75%, particle size of not more than 300 μm, the mass fractions of isoflavones is not less than 0.05 wt.%. When you use soy flour with the index of the dispersive ability of the pigment protein less than 20% it is impossible to get food emulsion oil in water, stable in storage, as euroamerica ability soy flour is sharply reduced. Stability of food emulsions does not exceed 10% of intact emulsion. Soy flour with the index of the dispersive ability of the pigment protein more than 75% has a high iremonger ability, but its taste is not allowed to receive food emulsion oil-in-water" with satisfactory organoleptic characteristics. Soy flour containing isoflavones less than 0.05 wt.% not has antioxidant properties sufficient to prevent oxidation of the fatty phase of the emulsion in the presence of the aquatic environment and, consequently, does not contribute to increase the stability of the emulsion during storage. Soy flour with a particle size greater than 300 μm, not only increases the stability of the emulsion during storage, and, conversely, reduces the resistance of the emulsion due to destabiliziruet role of emulsifier, stabilizer and antioxidant provides emulsion oil-in-water" emulsion and products on its basis the high and stable organoleptic and structural and rheological properties, which is feasible when you use soy flour with the index of the dispersive ability of the pigment protein 20-75%, particle size of not more than 300 μm, the mass fractions of isoflavones is not less than 0.05 wt.%.

The use of flavoring and aroma additives allows to obtain a wide range of finished emulsion products.

The output for all parameters essential features will not ensure the achievement of the technical result.

1. Food emulsion oil-in-water", containing vegetable oil, food acid, soy product, characterized in that as a soy product use soy flour with the index of the dispersive ability of the pigment protein 20-75%, particle size of not more than 300 μm, the mass fractions of isoflavones is not less than 0.05% in the following ratio, wt. %:

Vegetable oil - 5-75

Flour soy - 0,5-5,0

Food acid (based on 100%) - 0,05-1,5

Water - the Rest

2. The emulsion under item 1, characterized in that for obtaining low-, medium - and high-calorie mayonnaise food emulsion dent wt. %:

Salt is 0.5 to 2.0

Sugar or its substitute of 0.005 to 5.0

The flavor of the mustard - 0,01-1,0

Food emulsion - Rest

3. The emulsion under item 1, characterized in that for obtaining mayonnaise cream or mayonnaise sauce food emulsion further comprises a sugar or a substitute, salt in the following ratio, wt. %:

Salt is 0.5 to 2.0

Sugar or its substitute of 0.005 to 5.0

Food emulsion - Rest

4. The emulsion under item 1, characterized in that for obtaining mayonnaise cream food emulsion further comprises a sugar or a substitute in the following ratio, wt. %:

Sugar or substitutes - 0,05-30,0

Food emulsion - Rest

5. Emulsion according to any one of paragraphs. 2-4, characterized in that it further comprises sodium bicarbonate in the amount of 0.03-0.1 wt. %.

6. The emulsion under item 2 or 3, characterized in that it additionally contains mustard powder in an amount of 0.1-2.0 wt. %.

7. Emulsion according to any one of paragraphs. 2-4, characterized in that it further comprises a food preservative in an amount of 0.01-0.1 wt. %.

8. Emulsion according to any one of paragraphs. 2-7, characterized in that it additionally contains food dyes contains flavouring additives in an amount of 0.01-5.0 wt. %.

10. Emulsion according to any one of paragraphs. 2-9, characterized in that it additionally contains natural, fresh or dried flavoring in an amount of 0.1-20.0 wt. %.

11. Emulsion according to any one of paragraphs. 2-10, characterized in that it further comprises an emulsifier in an amount of 0.1-5.0 wt. %.

12. Emulsion on p. 11, characterized in that as an emulsifier it contains vegetable proteins and/or animal proteins, derivatives thereof, phospholipids.

13. Emulsion according to any one of paragraphs. 2-11, characterized in that it additionally contains a stabilizer in an amount of 0.01-10.0 wt. %.

14. Emulsion on p. 13, characterized in that the stabilizer it contains gelatin, xanthan gum, natural polysaccharides and foods that contain them, modified polysaccharides.

 

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3 tbl, 3 ex

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