The method of obtaining food emulsion from cucumaria

 

(57) Abstract:

The invention relates to the food industry. The method consists in the fact that the cucumaria crushed to particle size of not more than 0.7 mm, conduct heat treatment crushed cucumaria the temperature is not above 95oC for 15-45 min, then mix it with vegetable oil and emuleret. Followed by a heat treatment of the emulsion at a temperature not above 95oC for 15-45 min, provided that the total time of heat treatment does not exceed 60 minutes Vegetable oil for mixing can be entered not more than 35%. The invention improves the stability of the emulsion and its nutritional value, as well as to expand the range of food emulsions.

The invention relates to the technology of food products and can be used in the manufacture of mayonnaise, sauces, fillings, pastes.

The traditional method of obtaining food emulsions, such as mayonnaise "Provencal", providing for the emulsification of a mixture of vegetable oil, water, egg powder, milk powder and various flavorings (Schmidt A. A., Dunin H. A., Chekmareva I. K. Production of mayonnaise. - M.: Food industry, 1976, S. 21).

A method of obtaining food emulsions, including homogenization of the mixture of vegetable oil, acetic acid, agar-agar and chitosan (USSR Author's certificate 1741741, class. And 23 L 1/24, 1992).

The disadvantage of this method is the increased oil content in the emulsion is 50%, and use as thickeners expensive substances like chitosan and agar-agar.

Closest to the claimed technical solution is a combination of essential characteristics is a method for preparing mayonnaise with cucumaria, including grinding cucumaria and seaweed to the particle size of 2.5-3.0 mm, the addition of water and soda for their softening and provarivanija for 20-25 min after boiling. Then in cooked weight, after neutralization to pH 7-7,2, at a temperature of 50-66oWith and hashing enter the remaining components in the following sequence: water, dry milk, salt, sugar, sunflower oil (40%), citric acid. After homogenization the emulsion is sterilized (Savvateeva L. Yu, M. Maslov,, Volodarsky C. L. the far Eastern sea cucumbers and ascidians as a valuable raw materials. - Vladivostok.: The publisher of the far Eastern state University, 1983, and when cooked in water, accompanied by loss of tissue cucumaria significant amount of physiologically active substances - holothurian;

- high consumption of vegetable oil, not less than 40%;

- instability of the resulting emulsion - exfoliates when heated;

- the complexity of the process.

The goal of the invention is to expand the range of food emulsions, increasing stability and nutritional value of the emulsion.

The problem is solved in that in the known method of obtaining food emulsion from cucumaria, including grinding cucumaria, heat treatment crushed cucumaria, mixed with vegetable oil, emulsification, heat treatment of the emulsion according to the invention the grinding of cucumaria lead to a particle size of not more than 0.7 mm, and heat treatment crushed cucumaria and the emulsion is carried out at a temperature not above 95oC for 15-45 min, provided that the total time of heat treatment does not exceed 60 minutes

At the same time to mix the vegetable oil injected no more than 35%. Preparation of food emulsions on the basis of cucumaria allows you to get the finished product with valuable nutritional properties the surrounding wide spectrum of pharmacological action in particular, antitumor, antifungal, and promoting regeneration of tissues, improves blood and metabolism, Nutritional value of the finished product is also achieved by a large percentage of cucumaria (65%) in emulsion and reducing the amount of vegetable oil.

In addition, the processing mode of cucumaria (temperature not above 95oAnd the total time of heat treatment is not more than 60 min) eliminates the use of water during thermal heating to prevent from burning, and, ultimately, ensures completeness of native substances in the finished product.

When this fluid is released from cucumaria when heated, gives the opportunity to reduce the amount of vegetable oil in the finished emulsion to 25-35% and to minimize loss of cucumaria, and therefore, to maintain a high content of biologically active substances in the finished emulsion, which allows its use in medical purposes.

Heat treatment of cucumaria the temperature is not above 95oWith contributes to the softening of the connective tissue protein and translation of collagen (fibrous protein) in a gelatinous substance, which is Ulzii. There is no destruction of biologically active substances contained in the tissues of cucumaria that allows you to get complete product with curative properties.

During heat treatment above 95oWith starting the destruction of biologically active substances contained in the tissues of cucumaria that allows you to get a complete product with curative properties.

In addition, at temperatures above 95oWith the evaporation of the liquid and, as a consequence, the burning of cucumaria that, ultimately, leads not only to weight loss, but also to the deterioration of the rheological properties of the finished product.

The heat treatment of the crushed cucumaria less than 15 minutes does not lead to sufficient softening of cucumaria and accumulation of gelatinous substances, resulting emulsion obtained is unstable and eventually splits. Heat over 45 min does not increase the number of structure-forming substances, resulting in economically impractical.

Heat treatment of the emulsion allows to reach not only the culinary readiness of the emulsion, but also to improve its structure due to more tweel is Ulzii during storage.

Processing of the emulsion at a temperature not above 95oEnsure the preservation of biologically active substances in it that can improve the nutritional value of the finished product.

Total time heat treatments crushed cucumaria and emulsion not exceeding 60 minutes, to achieve culinary readiness of the finished product and save biologically active substances in their natural state.

Exceeding in total time heat treatments over 60 min leads to the weight loss of cucumaria and reduction of yield of food emulsions.

The achievement of the claimed technical result is ensured by using cucumaria crushed to particle size of not more than 0.7 mm

Grinding cucumaria to a particle size of not more than 0.7 mm allows to achieve good softening cucumaria during heat processing and cooking of readiness even at such a sparing mode, as the temperature is not above 95oC. in Addition, the use of cucumaria with a particle size of not more than 0.7 mm, allows to obtain a stable homogeneous emulsion with good rheological properties.

When increasing the particle size of cucumaria more than 0.7 mm observed the lead not more than 35%, which allows to obtain a stable emulsion with a low caloric value.

Introduction vegetable oils more than 35% is not possible to obtain a stable emulsion, it is stratified. In addition, the presence to grow more oil over 35% reduces the nutritional value of the finished product.

The method is as follows.

Example 1. Take 65 g cucumaria, pre-crushed to a particle size of 0.7 mm, placed in a container with a tight-fitting lid and heated in a boiling water bath at 90oC for 45 minutes Then add 35 grams of vegetable oil and the mixture is homogenized until a homogeneous consistency. The resulting emulsion is kept on a water bath for 15 min at 95oWith, then sent for storage at 0-5oC. the Finished emulsion has a light grey color, viscous fluid consistency, taste and smell typical of this type of products.

The stability of the emulsion 100%.

The stability of the emulsion determine known by centrifuging the emulsion at 3000 rpm for 2 minutes

Example 2. Take 75 g cucumaria, pre-crushed to a particle size of 0.1 mm, is placed in a container with a tight-fitting lid and novania uniform consistency. The resulting emulsion is kept on a water bath at 90oC for 45 minutes before cooking ready, then sent for storage at 0-5oC.

Food emulsion has a light grey color, viscous fluid consistency, taste and smell typical of this type of products. The stability of the emulsion 100%.

Example 3. Take 65 g cucumaria, pre-crushed to a particle size of 0.7 mm, placed in a container with a tight-fitting lid, heated at 92oC for 30 min, then add 35 grams of vegetable oil, the mixture is homogenized until uniform consistency. The resulting emulsion is Packed in a glass bowl, cover and stand in the fire at the 90oC for 30 min, and then sent to storage.

Food emulsion has a light grey color, viscous fluid consistency, taste and smell typical of this type of products. The stability of the emulsion 100%.

Example 4. Take 70 g cucumaria, pre-crushed to a particle size of 0.5 mm, is placed in a container with a tight-fitting lid, heated in a boiling water bath for 45 min, add 30 grams of vegetable oil, homogenize until a homogeneous concise this type of products, Packed in a glass bowl, cover and stand in a water bath for 15 min, then sent for storage at 0-5oC.

The stability of the emulsion 100%.

Thus, the inventive method provides for obtaining a stable food emulsion from cucumaria, sustained over a long period of time, with a high biological value due to save it biologically active substances and possessing curative properties that can significantly extend the range of food emulsions.

In addition, on the basis of the food emulsion from cucumaria can be obtained mayonnaise, pasta and other culinary products. The method is simple in execution, is waste-free and environmentally friendly.

1. The method of obtaining food emulsion from cucumaria, including grinding cucumaria, heat treatment crushed cucumaria, mixed with vegetable oil, emulsification and heat treatment of the emulsion, characterized in that the grinding of cucumaria lead to a particle size of not more than 0.7 mm, and heat treatment crushed cucumaria and the emulsion is carried out at a temperature not exceeding S within 15-45 minutes, provided that the total is the second oil mixing impose no more than 35%.

 

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FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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