Food emulsion

 

(57) Abstract:

The invention relates to food industry, in particular the production of emulsified fat products. Food emulsion contains vegetable oil, eggs of fish, a crumb of wheat bread, salt, food acid, a dye, a preservative and water in the following ratio of components: vegetable oil - a 10,00 60,00; fish ROE - 5,00-40,00; crumb of wheat bread - 5,00-30,00; onions - 0,50-5,00; food acid - 0,10-1,20; salt - 1,20-2,20; dye - 0,001-0,005; antiseptic - 0,05-0,10; water - the rest. Food emulsion may further comprise a flavoring in the amount of 0.001 to 1.5 wt.%. The invention improves the biological, nutritional value, to improve the taste, to increase stability and to improve the homogeneity of the finished product. 1 C.p. f-crystals.

Use.

The invention relates to food industry, in particular the production of emulsified fat products.

The level of technology.

Famous food emulsion type mayonnaise [1] (SU authorship, 1243687, class. And 23 L 1/24, 1986) that includes the following components in the following ratio, wt.%:

Vegetable oil - 30,00-65,40

Egg powder is 0.01-4,50< the - 0,25-2,50

Sugar - 0,26-3,50

Sol - 0,90-2,00

Food soda - 0,04-0,10

Acetic acid or lemon - 0,65-1,25

Flavorings and fillers - 0,001-50,00

Water - the Rest

The closest is essentially a food emulsion [2] (RU, patent, 2110192, class. And 23, L 1/24, 1998), includes the following components in the following ratio, wt.%:

ROE fish - 15-75

Vegetable oil - 15-75

Sol - 1,2-2,2

Acetic acid or lemon - 0,1-1,2

Water - the Rest

Food emulsions [2] receive the following way. ROE fish is heated to a temperature 85-110oWith over 2-45 minutes, grind until smooth, add salt, mix thoroughly and stabilization of food emulsions during storage, add antiseptics or heated to a temperature of 85-95oC for 10-15 minutes, then cooled to 35-45oC. Then, when the homogenization of milk gradually introduce vegetable oil, add a solution of acetic or citric acid and homogenized.

The essence of the invention.

The technical result is to increase the biological, nutritional value in improving palatability, as well as to improve the stability of food emulsions, containing vegetable oil, salt, food acid is injected gomogenizirovannogo mass, consisting of fish eggs crumb of wheat bread, water, onion, dyes, antiseptics in the following ratio, wt.%:

Vegetable oil - a 10,00 60,00

Fish eggs - 5,00-40,00

The crumb of wheat bread - 5,00-30,00

Onions - 0,50-5,00

Food acid - 0,10-1,20

Sol - 1,20-2,20

Dye - 0,001-0,005

Antiseptic - 0,05-0,10

Water - the Rest

Used components, as well as the absence of heat treatment in the process of cooking enables you to obtain new product with high biological and nutritional values, with superior taste qualities (properties), with improved homogeneous structure.

This result is due to the properties of each of the components, namely:

Fish eggs, contains biologically active substances (DNA), rich full of easily digestible protein and fat, high taste and nutritional properties.

Vegetable oil is biologically pure product, without cholesterol and gives this emulsion high taste nutritional properties.

Crumb pstwo.

Onion gives this emulsion additional flavouring properties and increases the vitamin content of the emulsion.

Food acid, makes the emulsion more taste.

Salt, makes the emulsion more taste.

The dye gives this emulsion color that matches the natural color of the eggs, and improves the aesthetic quality of the emulsion.

The flavor gives this additional emulsion odor and improve taste and aesthetic qualities of the emulsion.

Antiseptic, increases the shelf life of the emulsion.

Water, the emulsion gives softness and tenderness improves the taste.

The dyes chosen from the series: tartrazine E102, E110 sunset, ponco E124.

Flavors to choose from a number of: mustard AGF 721 of 0.1-0.5 wt.%, mushrooms ASL 192 of 0.1-0.5 wt. percent, nutmeg ASK 649 0.01 to 0.05 wt.%, pepper ASK 545 0.1 to 0.5. %, cumin ASK 654, dill ASK 120 of 0.05 to 1.0 wt.%, garlic 129 ASK 0.001 to 0.01 wt.%, strawberry ASF 434 of 0.1-0.2 wt.%, paprika ASK 412 0.01 to 0.2 wt.%.

Antiseptics selected from range: benzodioxolyl sodium 0.05 to 0.1 wt.%, sorbic acid is 0.05-0.1 wt.%.

Food emulsion was prepared as follows.

Makiso homogeneous mass, add water and beat for 5 minutes to obtain a uniform consistency. In the resulting mass is gradually injected vegetable oil and homogenized for 20-30 minutes. Then add food acid, finely grated onion, salt and water, homogenized for 3-5 minutes to obtain the desired consistency and packaged.

In the emulsion can be simultaneously adding salt made the coloring and/or flavoring and/or antiseptic.

Example 1. To prepare 1 kg of food emulsion is taken 280g of the crumb of wheat bread, shredded to small pieces and put in a mixer (homogenizer).

Then with the dispenser serves in the mixer 130 g ROE Pollock, break a mixer until smooth, add 135 g of water and whisk for 5 minutes until a homogeneous consistency.

Next, the mass gradually entered 330 grams of vegetable oil. The resulting mass is whipped for 20 minutes. At the end are added 0.25 g of citric acid, 5 g of finely grated onion, 10 grams of salt, 0.005 g of dye, 0.05 g of antiseptic and 109,695 g of water, continue to whisk for 3-5 minutes to obtain the desired consistency.

The emulsion obtained has the consistency of si is P> Food emulsion is prepared analogously to example 1 in the following ratio of components, g:

Vegetable oil - 315

Pike ROE - 150

The crumb of wheat bread - 215

Onions - 5

Acetic acid (6% solution) - 10

Sol - 15

Dye - 0,005

Antiseptic - 0,05

Flavor - 0

Water - 289,945

The emulsion obtained has the consistency of thick cream, slightly yellowish color, smell and taste pleasant, the stability of the emulsion 97%.

Example 3.

Food emulsion is prepared analogously to example 1 in the following ratio of components, g:

Vegetable oil - 430

ROE mackerel - 150

The crumb of wheat bread - 270

Onions - 7

Lemon juice - 15

Sol - 10

Dye - 0,005

Antiseptic - 0,05

Flavor dill - 0,05

Water - 117,895

The emulsion obtained has the consistency of thick cream, pink color, smell and taste pleasant, the stability of the emulsion 98%.

1. Food emulsion, including vegetable oil, animal protein, salt, food acid, a dye, a preservative and water, characterized in that it further comprises a crumb of wheat bread, onions, and as animal protein contains eggs, rybkas wheat bread - 5,00-30,00

Onions - 0,50-5,00

Food acid - 0,10-1,20

Sol - 1,20-2,20

Dye - 0,001-0,005

Antiseptic - 0,05-0,10

Water - the Rest

2. Food emulsion under item 1, characterized in that it further comprises a flavoring in the amount of 0.001 to 1.5 wt.%.

 

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