RU2027374C1 - Margarine - Google Patents

Abstract

FIELD: food industry, oil and fat branch. SUBSTANCE: margarine has vegetable phospholipids prepared by hydration of nonrefined vegetable oil at the zone of alternating electromagnetic field at field intensity 50-250 kA/m, by treatment at the zone of direct electromagnetic field at field intensity 250-350 kA/m and drying at 55-65 C at the following ratio of components, wt. -% : hydrogenated fat 20-80; vegetable oil 10-34; dye 0.05-0.40; salt 0.15-0.70; sugar 0.15-0.50; vegetable phospholipids 0.15-1.00, and water - the rest. Margarine can contain additionally milk and monoglycerids (up to 16 and 2 wt.-%, respectively) at the ratio monoglycerids:phospholipids from 1:4 to 4:1, citric acid, aromatic principle and vitamins (concentrations are up to 0.02; 0.01 and 0.05 wt.-%, respectively). EFFECT: improved method of margarine preparing. 5 tbl

Description

 The invention relates to food, namely to oil and fat industry, and can be used to produce margarine.

 Known margarine containing salomas, vegetable oil, dye, MHD emulsifier, milk, salt, vitamins, flavors and phosphatide food concentrate [1].

 The disadvantages of this margarine is its low physiological value.

 The purpose of the invention is the creation of a new fat product with high biological and physiological properties and improved consumer performance.

The problem is solved in that, as an emulsifier, margarine contains vegetable phospholipids obtained by hydration of unrefined vegetable oil in the zone of exposure to an alternating rotating electromagnetic field with a voltage of 50-250 kA / m, processing in a zone of exposure to a constant electromagnetic field with a voltage of 250-350 kA / m and drying at a temperature of 55-65 ^about With the following ratio of components, wt.%: Salomas 20-30 Vegetable oil 10-34 Dye 0.05-0.40 Salt 0.15-0.70 Sugar 0.15-0, 50 Plant phospholipids 0.15-1.00 Water Rest
In addition, margarine may additionally contain milk in an amount up to 16.0 wt.%, Monoglycerides in an amount up to 2.0 wt.% With a ratio of monoglycerides: phospholipids equal to from 1: 4 to 4: 1, citric acid in an amount up to 0 , 02 wt.%, Flavoring in an amount of up to 0.01 wt.% And vitamins in an amount of up to 0.05 wt.%.

 Margarine in accordance with the claimed set and content of components exhibits new properties compared to the prototype. An increase in biological and physiological value is expressed in the hypercholesterolemic effect (lowering the cholesterol content in the liver and blood serum of the consumers of the product — experimental animals). This is probably due to the higher activity of phospholipids used in margarine, contained in a greater proportion of their native (unchanged) substances, and the absence of lysoforms and oxidation products. The use of these phospholipids increases the digestibility of salomas, the fatty acid composition of which is represented by hard-to-digest saturated fatty acids and trans isomers of these acids.

 Increasing the digestibility of margarine reduces fatty liver and reduces cholesterol.

 In addition, these phospholipids in combination with vegetable oil and the aqueous phase increase the oxidation stability of the margarine emulsion and also prevent the occurrence of hydrolytic processes in it.

 It should be noted that such phospholipids in the combination of fat and water phases of margarine of the proposed composition exhibit higher surface-active properties, which leads to a significant reduction in surface tension at the interface between fat and water phases, providing high consumer properties of margarine.

 The assessment of consumer properties of margarine is illustrated by indicators characterizing the resistance of margarine to oxidation and its technological indicators: spatterability, etc.

 Assessment of the biological effect was carried out in experiments on rats receiving complete nutritional mixtures containing the proposed margarine. The control group of animals received margarine prototype. They fed animals freely with free access to water. The duration of the experiment was 3 months. There were no incidents during this period. During the pathological examination of the internal organs, no pathological changes were noted.

PRI me R 1. Margarine contains salomas M I, T _pl. = 34 - 36 ^° C (27%), soybean oil (22%), dye (0.2%), salt (0.4%), granulated sugar (0.4%), plant phospholipids obtained by hydration unrefined soy oil in the zone of action of the alternating rotating electromagnetic field strength 70 kA / m, the processing target area in the permanent electromagnetic field strength of 270 kA / m, and drying at a temperature of 58 ^{° C} (0.80%), the remainder being water.

 The mixture of prescription components is subjected to emulsification, hypothermia and crystallization.

 In parallel receive margarine prototype.

 Characteristics of margarines are given in table 1.

PRI me R 2. Margarine contains salomas M I, T _pl. = 31-34 ^{° C} (27.0%), M I salomas _mp. = 40-43 ^о С (5.0%), sunflower oil (26.95%), whole milk (15.0%), soft monoglycerides (0.8%), dye (0.3%), salt ( 0.3%), citric acid (0.01%), phospholipids obtained by hydration of unrefined sunflower oil in a zone of exposure to an alternating rotating electromagnetic field of 130 kA / m, processing in a zone of exposure to a constant electromagnetic field of 300 kA / m and drying at ⁶⁰ ° C (0.2%), the remainder being water. The ratio of monoglycerides: phospholipids is 4: 1.

 In parallel receive margarine prototype.

 Characteristics of margarines are given in table 2.

PRI me R 3. Margarine contains salomas M I T _pl. = 31-34 ^{° C} (61.0%), corn oil (10.81%), colorant (0.05%), monoglycerides (0.05%), salt (0.3%), sugar ( 0.3%), milk (4.5%), phospholipids obtained by hydration of unrefined sunflower oil in the zone of exposure to an alternating rotating electromagnetic field of 200 kA / m, processing in the zone of exposure to a constant electromagnetic field of 250 kA / m and drying at temperature 62 ^{° C} (0.20%), the remainder being water. The ratio of monoglycerides: phospholipids is 1: 4.

 In parallel receive margarine prototype.

 Characteristics of margarines are given in table 3.

PRI me R 4. Margarine contains salomas M I T _PL = 34-36 ^about C (41.0%), high oleic sunflower oil (40.62%), dye (0.2%), whole milk (8 , 47%), salt (0.3%), granulated sugar (3.0%), flavorings (0.007%), vegetable phospholipids obtained by hydration of unrefined sunflower high oleic oil in the zone of exposure to an alternating rotating electromagnetic field of 60 kA / m, in the processing zone of constant electromagnetic field strength of 350 kA / m, and drying at a temperature of 55 ^{° C} (0.15%), the remainder being water.

 At the same time, a prototype margin is obtained.

 Characteristics of margarines are given in table 4.

PRI me R 5. Margarine contains salomas M 2 T _PL = 29-34 ^about C (78.87%), sunflower oil (2.20%), whole milk (14.0%), dye (0, 2%), granulated sugar (0.15%), salt (0.15%), citric acid (0.02%), flavors (0.007%), vitamin A (0.002%), vitamin B (0.003%) phospholipids obtained by hydration of the unrefined soy oil in the zone of action of the alternating rotating field strength of 100 kA / m, the processing target area in the permanent electromagnetic field strength of 350 kA / m, and drying at a temperature of 55 ^{° C} (0.30%), the remainder being water.

 In parallel receive margarine prototype.

 Characteristics of margarines are given in table 5.

 As can be seen from table 1-5, the main quality indicators of margarine of the proposed composition exceed the margarine of the prototype.

 A significant decrease in serum cholesterol and in the liver of experimental animals also differs. The content of malondialdehyde in blood serum indicates the antioxidant effect of the product on experimental animals.

 Thus, the proposed margarine is a new high-quality fat product with improved biological and physiological indicators, which allows it to be recommended for areas with adverse environmental conditions.

Claims (5)

1. MARGARINE containing salomas, vegetable oil, dye, salt, sugar, emulsifier and water, characterized in that as an emulsifier contains vegetable phospholipids obtained by hydration of unrefined vegetable oil in the zone of exposure to an alternating rotating electromagnetic field of 50-250 kA / m, processing in the zone of exposure to a constant electromagnetic field of 250-350 kA / m and drying at 55-65 ^o C, with the following ratio of components, wt.%:
Salomas - 20 - 80
Vegetable oil - 10 - 34
Dye - 0.05 - 0.40
Salt - 0.15 - 0.70
Sugar - 0.15 - 0.50
Vegetable phospholipids - 0.15 - 1.00
Water - Else
2. Margarine according to claim 1, characterized in that it further comprises milk up to 16.0 wt.%.  3. Margarine according to claims 1 and 2, characterized in that it further comprises monoglycerides up to 2.0 wt.% With a ratio of monoglycerides: phospholipids from 1: 4 to 4: 1.  4. Margarine according to claims 1, 2 and 3, characterized in that it further comprises citric acid up to 0.02 wt.%.  5. Margarine according to claims 1 to 4, characterized in that it further comprises a flavoring agent up to 0.01 wt.%.  6. Margarine according to claims 1 to 5, characterized in that it additionally contains vitamins up to 0.05 wt.%.

Images