Food emulsion and method of its preparation

 

(57) Abstract:

The invention is intended for use in the food industry and public catering. Food emulsion contains components in the following ratio, wt.%: egg powder 4,08-4,23; skim milk 4,72-4,89; a blend of refined and deodorized vegetable oils 50,0-60,0; 10% water suspension of beta-carotene 12,50; ascorbic acid 0,28; water - the rest. To obtain emulsions prepared aqueous protein phase by mixing egg powder, skimmed milk powder, water, and leave for 20 minutes to swell. The mixture is then emuleret fatty phase, and the introduction of an aqueous solution of beta-carotene and ascorbic acid produced in the final stage of emulsification. The invention allows to expand the range of products with high biological value and antimutagenic properties, as well as to simplify the technology of cooking. 2 C. p. F.-ly, 4 PL.

The invention relates to the food industry and catering, namely to obtain food emulsions.

The present invention is devoted to the development of the product with antimutagenic the addition of water-soluble beta-carotene and skorrektiroval oil, egg powder, skim milk powder, dry mustard, sugar, salt, soda, acetic acid or citric, flavorings, fillers and water. With the aim of improving quality by improving thermal stability and reduce the cost of the product in the sauce injected concentrate whey protein (1).

The disadvantages of this method is the complexity of the technological process, double heated mixture, a significant consumption of skimmed milk (up 6,55%), protein concentrate whey (up 7%), mustard powder (2.5%). The product contains acetic acid (to 1.25%) and mustard, which does not allow to use it in the diet food, does not contain dietary supplements, not balanced amino acid and fatty acid composition does not possess antimutagenic properties.

There is mayonnaise, containing vegetable oil, egg powder, dry mustard, sugar, salt, soda, acetic acid, in which the milk protein used dry milk product "BK-lacto" (2).

The disadvantages of this method is the considerable consumption of egg powder (to 4.00%), Bq-lacto (to 5.0%), mustard powder (1.2%). The product contains exploitive additives, not balanced amino acid and fatty acid composition does not possess antimutagenic properties.

The closest analogue on the task being solved and achieved technical result is a method of cooking food emulsion comprising a biologically active additives derived from yeast and containing not less than 55% of the amino acids, 10% mineral substances, vitamins B1IN2and PP. Of the vegetable oils used sunflower, or corn, or olive, or soybean, or a mixture of sunflower and soybean oils in the ratio of 2:1, 1:1 or 1:2 in the following ratio, wt.% (3):

Vegetable oil - 70,0

Egg powder - 6,0

Skimmed milk - 1.5

Sugar - 2,5

Biologically active additive - 1,5

Water - the Rest

The disadvantage of emulsion is unbalanced amino acid and fatty acid compositions and the lack of vitamins-antimutagens (beta - carotene and ascorbic acid). The presence of sugar prevents the use of the emulsion in the diet of diabetics.

The technical result achieved by the proposed method is to simplify the technology, the expansion of the range of PR is th technical result in the aqueous phase, containing ascorbic acid introduced a water-soluble beta-carotene. At the same time as the emulsifier and emulsion stabilizer used non-fat dry milk and egg powder in the ratio provides no limiting amino acids in accordance with the protein pattern on the scale of FAO/who and maximum emulsifying ability. The method of mathematical modeling of the relations of different oils, which resulted in the development of formulations of fatty bases for emulsion adjusted fatty acid composition.

The ratio of the components in the emulsion, wt.%:

Egg powder - 4,08 - 4,23

Skim milk - 4,72 - 4,89

A mixture of refined and deodorized vegetable oils - 50,00 - 60,00

10% aqueous suspension of beta-carotene - 12,50

Ascorbic acid - 0,28

Water - the Rest

One possible means of dealing with induced mutagenesis is the use of compounds of antimutagens, can reduce or eliminate the mutagenic effect of environmental factors. Connections installed antimutagenic activity is beta-carotene. Accumulated a significant amount of information about high biological active the disease, while beta-carotene is considered as a promising food chemoprevention malignant tumors.

In the in vivo experiment we estimated the impact of the introduction of a 10% aqueous slurry of beta-carotene (antimutagenic additives) cytogenetic effects of cyclophosphamide and dioksidina in mice (table.1, 2). The study determined the ability of these substances to reduce the cytogenetic action of mutagens of prooxidants (dioxidine) and alkylating agents (cyclophosphamide) with different schemes introduction. It is established that beta-carotene in a water soluble form that is applied from the calculation (of 0.15, 1.5 and 15 mg/ 1 kg body weight), administered orally once together dioksidin reduces cytogenetic effects of mutagens detected by the method of accounting for chromosomal aberrations in bone marrow cells of C57BL/6 mice. Preliminary five-day oral administration leads to a significant reduction of cytogenetic effect once entered dioksidina. IBD, used orally in conjunction with cyclophosphamide (at doses of 0.15, 1.5 and 15 mg/kg) and together with dioksidin (15 mg/kg) for 5 days reduces the cytogenetic effects of these mutagens.

In the range prescribed dosages of beta-ka is isawanya as pharmacological tools or food chemoprevention, increases resistance to mutagenic effects.

The proposed emulsion is independent of the food product and can be used as a cold sauce, so it can be used as a substitute for butter in the production of pastes and souffle meat, fish, poultry, offal and others In this regard, the intervals of concentrations of beta-carotene were determined by calculation, based on the need to achieve anti-mutagenic doses when the daily consumption of food emulsion at 20-30 g/day.

According to the scale FAO/who protein skimmed milk powder limited by valine and the amount of sulfur-containing amino acids; egg powder in isoleucine and lysine. The method of mathematical modeling were selected compositions of these products, without limiting amino acids. It was established that one of the best is the ratio of skimmed milk powder and egg powder 53,6 : 46,4 ratio for protein, respectively of 0.95:1.00 each. When this ratio products dependence emulsifying properties from the mass fraction of the mixture in the emulsion is expressed by the equations (see tab. 1).

It is established that at this sootnesi emulsion, containing an 8.8-9.1% of the mixture (total volume of the emulsion).

Additional fortification ascorbic acid creates an acidic environment, forming the functional and organoleptic properties of the emulsion. The dependence of the strength characteristics of the emulsion from its active acidity is expressed by the equations (see tab. 2).

Studies have shown that in the interval pH 3.8-7,0 euroamerica ability and stability of the emulsion is 100%, and the stability of the emulsion in static conditions exceeds 300 minutes increases the effective viscosity and shear stress of the system. When the values rn,0 strength properties of the emulsion is greatly reduced. This suggests that the introduction of acid to values rn,0 improves emulsifying properties, which expands the possibility of the use of emulsions in the manufacture of food products with a variety of the required quantities of the active acidity.

The proposed method for the preparation of food emulsions allows to obtain a product of high nutritional value with antimutagenic properties, intended for the diet, as well as for the mass consumer. Independently and as part of the food compositions can be used to normalize obma radiation, unbalanced nutrition.

Specific examples of the composition of the emulsions:

Example 1.

The ratio of the components in the emulsion, wt.%:

Egg powder - 4,08

Skim milk - 4,72

Refined and deodorized soybean oil - 10,75

Refined and deodorized olive oil - 39,25

10% aqueous suspension of beta-carotene - 12,50

Ascorbic acid - 0,28

Water - 28,42

Example 2.

The ratio of the components in the emulsion, wt.%:

Egg powder - 4,23

Skim milk - 4,89

Refined and deodorized soybean oil - 12,90

Refined and deodorized olive oil - 47,10

10% aqueous suspension of beta-carotene - 12,50

Ascorbic acid - 0,28

Water - 18,10

Specific examples of the method:

Example 3.

Mix 4,08 kg egg powder, 4,72 kg of skimmed milk powder, add 9,0 litres of warm water (35-40oC), mix and leave for 20 minutes to swell.

Mix 10,75 kg of refined deodorized soybean and 39,25 kg of refined deodorized olive oils.

In the remaining water in the recipe add 12.5 kg 10% CLASS="ptx2">

Swollen egg-milk mixture emuleret fatty phase. When the mixture turns into a thick smooth paste, without whipping, add 10% aqueous suspension of beta-carotene and ascorbic acid in aqueous solution.

Food emulsion is characterized by a creamy, dense, retaining the shape of the texture, light orange, sweet, slightly sour taste.

Euroamerica ability 98,0%, the stability of the emulsion 98,0%, the stability of the emulsion in static conditions >24 hour, effective viscosity of 20.9 Pas, shear stress 850 PA.

Example 4. The preparation of the emulsion is made according to the recipe and technologies described in example 3. However, the weight of emulsifying the mixture increased to 9.12 kg, weight of refined and deodorized vegetable oils increased to 60 kg.

Food emulsion is characterized by a creamy, dense, retaining the shape of the texture, light orange, sweet, slightly sour taste.

Euroamerica ability 98,0%, the stability of the emulsion 98,0%, the stability of the emulsion in static conditions >24 hour, effective viscosity of 21.5 Pas, shear stress 850 PA.

Example 5.

Prepara the art reduced to 7.5 kg

Food emulsion is characterized by the consistency of cream, light orange, sweet, slightly sour taste.

Euroamerica ability 72,0%, the stability of the emulsion 81,0,%, stability of the emulsion in static conditions 60 min, the effective viscosity of 12 Pas, the shear stress of 750 PA.

As shows the analysis of the above examples of the method of production of food emulsions should make a conclusion:

- used as the fat component of a mixture of deodorized vegetable oils and butter allows you to adjust the fatty acid composition of the product in accordance with the requirements of a balanced diet;

- the use of the claimed composition emulsifiers allows for optimal rheological characteristics to balance the amino acid composition of the product;

- introduction of beta-carotene and ascorbic acid increases the antioxidant status of the product and gives it antimutagenic properties;

- the claimed method differs from the simplified production technology of food emulsions compared to the prototype.

Sources of information taken into account in the preparation of the application:

1. SU, 1243687 A1, class A 23 L 1/24, 15.07.86.

the sustained fashion oil, egg powder, skimmed milk powder, biological additive, and water, characterized in that as a biological additive contains 10% aqueous suspension of beta-carotene and ascorbic acid, vegetable oil is used a mixture of vegetable oils refined and deodorized at the following ratio, wt. %:

Egg powder - 4,08-4,23

Skim milk - 4,72-4,89

A mixture of refined and deodorized vegetable oils - 50,00-60,00

10% aqueous suspension of beta-carotene - 12,50

Ascorbic acid - 0,28

Water - the Rest

2. Method of preparation of food emulsions, providing for the preparation of an aqueous protein phase by mixing egg powder, skimmed milk powder, water, curing for 20 minutes to swell, followed by emulsification with oil and the introduction of additives, characterized in that the biological additive, which use 10% aqueous suspension of beta-carotene and ascorbic acid in aqueous solution, is injected at the final stage of emulsification.

 

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3 tbl, 3 ex

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