EntranceThe composition of margarine is generous. Margarine "generous summer - universal creamy taste"
Trademark "Generous Summer" is Russian manufacturer packaged margarines No. 1, as evidenced by the data of the Oil and Fat Union of Russia. High fat content is harmoniously combined in this product with a surprisingly plastic and pleasant soft texture, as well as with a delicate creamy taste. It is these advantages that helped "Generous Leto" margarines to gain truly unprecedented popularity among pastry lovers - "Creamy" and "Homemade" margarines, the fat content of which is 72% and 60%, respectively, are ideal both for obtaining an appetizing ruddy crust on various dishes, and and for the preparation of magnificent pastries - their unique taste and incomparable aroma will help to make even the most ordinary dishes unique! These margarines are made from only the highest quality ingredients, and no cholesterol, no hydrogenated fats, no GMOs can be found in them! And they can boast of having a Halal certificate, which makes them even more attractive!
However, "Generous Summer" is famous not only for excellent margarine, but also for excellent refined sunflower oil, as well as excellent jams. Vegetable oil from this trademark so versatile that it is ideal for dressing all kinds of salads, as well as for baking or frying. Frozen sunflower oil produced in accordance with GOST will delight not only with its excellent taste, but also with an impressive range of packages!
As for jams, they are equally well suited for baking (they are endowed with an excellent property not to spread), and for making ruddy toasts or sandwiches. They can be safely added to cottage cheese or all kinds of cereals, and in the form of an independent dessert, they also have no equal! Currently, the collection of jams from the Generous Summer trademark boasts five great tastes: ripe strawberries, fragrant black currants, bright raspberries, healthy blueberries and juicy cherries. All of these jams are fortified with vitamins and do not contain any preservatives or harmful artificial colors.
The trade mark "Generous Leto" regularly becomes the winner of numerous professional competitions, receiving a huge number of various certificates and awards. The products of this brand are quite widely known not only in Russia, but also in a number of CIS countries - for example, "Generous Leto" margarine is rightfully considered the No. 1 brand in Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan, as well as a TOP-3 player in Kazakhstan. And this is not at all surprising, because this universal product of the oil and fat market allows you to always get a guaranteed result! Cooking with products of the Generous Summer trademark is a real pleasure!
Good afternoon!
Everything is standard for me: I am a mother on maternity leave, I love sweets and I love to bake)
Our hero attracted my attention with his impressive size. The first time I saw such a giant pack weighing 1 kilogram, it looked very attractive, and this prompted me to buy. Moreover, for several years in a row I have been taking the same margarine, but here I wanted variety.
I present to your attention margarine Generous summer 72%, creamy taste.
Producer: OJSC "Fat Plant", Russia, Yekaterinburg
Price: 120 rubles
Weight: 1000 grams
Information from the packaging from the manufacturer:
The all-in-one culinary solution!
Ideal for sandwiches, all types of pastries and second course dressings!
"Generous Summer" will give a delightful delicate taste any of your dishes, and confectionery products - an incomparable aroma home baking!
Enjoy your meal!
Calorie content. 648 kcal / 2660 kJ.
Package. The product is packaged in standard thick paper with detailed information from the manufacturer. The markings with divisions are applied below, it is very convenient, especially when there is no kitchen scale.
Compound. The composition, in my opinion, is standard, I did not get a grasp of it.
Appearance. Here's what our giant looks like, a pretty chunk of a mixture of yellow vegetable oils, the consistency familiar to margarine.
Smell. There is a pleasant smell butter and vanillin. They did not regret the fragrances, but in principle, it smells quite pleasant, if you sniff it with your eyes closed, you can confuse it with butter.
Taste. Very good! Gentle and not nasty, fat is not felt at all. Personally, I would not dare to smear it on a sandwich, but I will use it boldly in baking.
In business, margarine has shown itself to be well done, it does not splatter, does not exfoliate during storage and does not leave a nasty aftertaste.
I submit to your judgment step by step master class cookies, which in our family is called "GATA", but this is not the original, but one of the versions of the recipe, so please do not throw slippers) I love this recipe for its simplicity, low cost of ingredients and huge yield. Everyone who has tried it likes it, it is not a shame to bake it to guests and go on a visit with it. I hope you enjoy my grandmother's Gata too. Shall we start?
Products we need for the test:
- 250 gr margarine
- 3 cups flour
- 1 glass of old sour kefir
- 0.5 tsp soda slaked with vinegar
- a pinch of salt
And here's what you need for the filling:
- 150 gr margarine
- 1.5 cups of sugar
- 2 cups of flour
- vanillin
Egg for greasing (optional)
Cooking
Note, kefir must be sour-sour! Fresh won't do, better don't start cooking ! I ferment myself spoiled milk and let it stand in the refrigerator for at least five days.
First, pour the kefir into liter jar and add soda slaked with vinegar. We mix. Kefir immediately begins to hiss, foam and bubble, increase in volume. If you add soda directly to the glass, the sizzling kefir will run away like champagne.
In a large bowl, three of our harmfulness on a coarse grater and add our foamed kefir there.
Add flour in parts, add. The specified amount of flour may vary from the quality of the flour itself, be guided by the feeling, the dough should not be steep and hard, like a stone.
Do not knead for a long time, roll a ball out of the dough and wrap it in cling film, send to the refrigerator to come to your senses. Two or three hours will be enough for him.
While the dough is serving its sentence, take care of the filling.
To do this, we again pick up a grater and three 150 grams of our margarine Generous Summer. Add flour, sugar and vanilla
Then we take a tablespoon and begin to grind the mixture thoroughly to get such crumbs. The filling looks like this.
We cover the bowl with the filling with a film and send it to the company of our dough.
After two or three hours, we return to the test, arm ourselves with a rolling pin and remarkable forces.
We begin to roll out the dough into a large layer up to a centimeter thick.
Pour half of the crumb filling into the middle of the layer.
We turn the dough into an envelope.
And now the real work begins. It is necessary to roll out this thick envelope into a thin layer. Personally, it costs me serious effort, do not hesitate to help your husband / friend.
Pour the remaining filling and fold the envelope again. The task becomes more difficult. We work hard with a rolling pin, at the same time pumping triceps and pectoral muscles :) We need to get a layer a centimeter thick, not thinner!
Don't let those ragged holes fool you. You will have to lose a small part of the filling, put up with it.
Beat the egg with a fork and brush the surface of our dough, rolled out with such difficulty, with a brush.
I show the thickness of the dough. If it is thinner, the cookies will bake faster and be too crumbly and hard. If thicker - the middle may not be baked. But I eat all three types of cookies equally well, even burnt ones, they are too tasty!
We cut the dough into rhombuses, it is better to use a pizza cutter and a special knife for pasties for this, the cookies will turn out with beautiful jagged edges. I don’t have the first one, the cheburechnik disappeared somewhere, thanks, son! I take a knife with a wide blade. Carefully cut into rhombuses, lightly holding the top layer of dough with your hand, it strives to stick to the knife and follow it to a neighbor.
We shift, observing the same caution, onto a baking sheet covered with parchment. It is possible without parchment, then you need to soak the baking sheet then, scrub it? I don't, so I'll use parchment.
I get four baking sheets, plus an incomplete baking sheet of tiny scraps.
We send our Gata to a preheated oven for 25-30 minutes at a temperature of 200 degrees, you can also 220, but reduce the baking time. I have electric oven, first I light the bottom, then after 20 minutes, I turn on the top ten, so that the cookies are redder. I try not to go far, not to look at Airek, because all our work will be burned, it will be a shame!
A seductive smell spreads outrageously throughout the kitchen, we wait another five to ten minutes and take out our beauty, cool it on a baking sheet if we have enough patience and transfer it to a dish.
Here's what happened to me...
The invention relates to the oil and fat industry. An edible fat margarine product containing refined deodorized vegetable oil, refined deodorized saloma M3-1, refined deodorized palm oil, an emulsifier, edible salt, butter flavor, edible acid and a dye - carotene 30%, characterized in that it additionally contains a melted flavor oils, while as food acid used lemon acid, and as a preservative - potassium sorbate. All components are taken at a certain ratio. EFFECT: invention allows extending functionality, high organoleptic, physico-chemical, microbiological and flavoring properties, providing increased shelf life of the resulting product. 6 tab.
The invention relates to the oil and fat industry, to the field of edible fatty products suitable for the preparation of yeast, puff and shortcrust pastry, suitable for use in various creams and fillings, as well as applicable as an alternative to butter.
A powdered protein-fat product is known from the prior art (see RU 2086152, class A23L 1/10, publ. 1997). For cooking this product a fat base is used, which is a cooking oil, which includes M3 lard of an indefinite quantitative composition, while the proposed product uses refined deodorized lard of the M3-1 brand of a certain quantitative composition.
In a known method for obtaining a protein-fat product in a mixture, a protein supplement obtained from wheat bran is used as a protein component in an amount of 50-70% of the mass of dry matter, which is very significant. It is a known fact that a contraindication to the use of wheat bran is gastric ulcer, colitis and problems with the duodenum, and a doctor's consultation before eating products containing wheat bran is mandatory for those who suffer from chronic gastritis, gastroduodenitis, pancreatitis and cholecystitis, in Due to the fact that a significant number of people of different ages face these ailments all over the world, the use of a well-known product for food with a high degree of probability can harm the health of people who periodically encounter the above diseases.
A vegetable-fat spread is known from the prior art (see RU 2391019, class A23D 7/00, publ. 2010), which contains Palm oil, sunflower oil, flavors, citric acid, common salt and potassium sorbate in the amount of 0.10 wt.%.
Known product has a high nutritional value of the product, while the product does not contain sources of trans-isomeric acids of high nutritional value.
Among the shortcomings of the known fatty product, one can point to the large quantitative composition of its components, which leads to an increase in costs and time in its production, which in turn leads to an increase in the cost of the resulting fatty products.
The prior art fat margarine product, known from RU 2158515, class. A23D 9/00, publ. November 10, 2000 .
The well-known margarine product contains refined deodorized vegetable oil, refined deodorized saloma, refined deodorized palm oil (25.0-30.0, wt.%), emulsifier, table salt, flavorings, citric acid and dye - carotene.
The well-known product has improved organoleptic and rheological characteristics, is stable in storage and is manufactured by a simplified method. It is important to note that the composition of the well-known fat margarine product includes butter, which certainly improves taste qualities product and increases its nutritional value, however, due to the high purchase price of butter, the cost of production increases significantly, while increasing the final cost of the resulting margarine fat products. In addition, the very concept of manufacturing this margarine product is not rational, since the retail price of such products is close to the retail price of butter as such, and its value, due to the use of lard, flavors, dyes, emulsifiers and preservatives, differs in the worst way from the value of pure butter, not containing any additional components, in particular of artificial origin.
The closest analogue of the proposed margarine product is margarine, known from UA 32017, class. A23D 7/00, publ. April 25, 2008 .
The well-known margarine contains palm oil, sunflower oil, salt, water, emulsifier, lecithin, flavoring agent, dye, acid, preservative and lard.
The disadvantage of the known margarine is unexpressed taste.
The objective of the invention is to create a fatty margarine product with enhanced functionality, having high organoleptic, physico-chemical, microbiological and flavor properties, providing an increased shelf life of the resulting product.
The technical result of the proposed margarine product, which is objectively manifested during its manufacture and use, is to provide a harmonious soft creamy taste with an aftertaste of baked milk, inherent in home baking, improve plasticity, porosity, density, improve structural properties, as well as improve nutritional characteristics and properties of products, manufactured using the proposed margarine product.
The specified technical result, which solves the problem posed by the invention, is achieved by the fact that the edible fat margarine product contains refined deodorized vegetable oil, refined deodorized lard, refined deodorized palm oil, an emulsifier, edible salt, butter flavor, edible acid and dye - carotene, at the same time, it additionally contains a melted butter flavor, citric acid is used as a food acid, and potassium sorbate is used as a preservative, in the following ratio of components, wt.%:
The qualitative composition of the proposed margarine product includes refined deodorized vegetable oil, the components of which consist of triglycerides fatty acids and related substances.
This oil contains important biologically active components. As you know, fats are concentrated sources of energy, due to which a significant part of the energy reserves in the human body is provided.
The qualitative composition of the proposed margarine product includes refined deodorized lard M3-1. As is known from the dictionary literature, lard is a solid fat obtained in industry by hydrogenation of liquid fats, mainly vegetable oils. Salomas is the main component in the production of margarine products.
In the qualitative composition of the proposed margarine, an emulsifier is used, which creates and stabilizes the emulsion, and also determines the consistency of the margarine fat product, its plastic properties, viscosity and the feeling of "fullness" in the mouth.
The qualitative composition of the proposed margarine includes table salt, which has mild antiseptic properties, and a small salt content prevents the development of putrefactive bacteria.
To give the proposed margarine product a certain smell, create and improve a certain aroma, butter flavors and melted butter flavors are used in its composition.
Dietary citric acid is used as a flavoring, acidity regulator, and preservative that, when taken orally in small doses, activates the Krebs cycle, which helps boost metabolism.
Potassium sorbate is used as a preservative in the proposed margarine product.
As a dye, a dye of microbiological origin is used - a 30% solution of carotene.
The combination of the components described above ensures the creation of a margarine fat product, the combination of the components of which ensures the achievement of a technical result consisting in a harmonious taste of margarine, soft, creamy, approaching butter with a taste of baked milk, with an aftertaste of homemade baking, as well as improved plasticity, porosity, density, improved structural properties, in addition, improved nutritional characteristics and other properties of products manufactured using the proposed margarine product.
The manufacture of the proposed fat food product margarine "Generous summer - universal creamy taste" is illustrated by a specific example, which, however, is not the only possible, but clearly demonstrates the achievement of the technical result specified in this application.
The production of this margarine product is carried out on the line for the production and packaging of hard margarines and consists of the following main operations:
Preparation and preparation of water-milk and fat components;
Dosing of water and fat components and subsequent preparation of an emulsion;
Supercooling - plasticization, emulsion crystallization;
Packing and packaging finished products.
1. Preparation and preparation of water components for margarine emulsion
A. Sugar syrup
It is advisable to use sugar in the form of 30% sugar syrup, which is pasteurized at a temperature of 85-90°C for 15-30 minutes. The pasteurized syrup is cooled to the emulsification temperature and used in the technological process, and if necessary, stored to a temperature of 8-10°C. The storage time of the sugar solution at a temperature of 8-10°C is no more than 24 hours.
B. Salt solution
In the production of this margarine product, it is advisable to use a saturated brine with a concentration of 24-26% constant density (1.17-1.20 g/cm3).
C. Citric acid
When producing margarine, a 10% solution of citric acid is used, prepared in a container with a stirrer.
D. Butter Flavor and Ghee Flavor, Water Soluble Dry.
In the production of this margarine product, a solution prepared in hot water(T=45-50°C) at a ratio of 1:5, in a container for flavor preparation.
E. Water soluble preservative (Potassium Sorbate)
Applied as a solution in a ratio of 1:2, prepared at a water temperature of 40-45°C in a tank for the preparation of a preservative.
It is used for the production of the proposed edible fat product, it is pre-cleaned on the after-treatment filters "Rosa-Super 3000", disinfected at the "Rosa-UF" installations and sent to the heat exchanger for heating to a temperature of 35-45°C.
2. Preparation and preparation of fat components for margarine emulsion
A. Refined deodorized hydrogenated fat (M3-1 salomas).
B. Refined deodorized palm oil or palm kernel oil or coconut oil
The oil is heated to a temperature of 5-10°C above the melting point. The melting point liquid oil is then sent to a weighing tank for the fat phase.
C. Emulsifier
Emulsifiers (distilled monoglycerides) are dissolved in refined deodorized vegetable oil in mixers equipped with a steam-water jacket and a stirrer. As an emulsifier, Palsgaard 3228 emulsifier (T pl =50-54°C) or a multifunctional emulsifier is used. Further, from the supply tank, the emulsifier solution is pumped to the scales for weighing the fat phase in accordance with the input rate.
D. Dye - carotene 30%.
The concentrated oil solution of the dye is dissolved with stirring in refined deodorized vegetable oil in a ratio of 1:20 in the tank for diluting the dye solution, then the solution flows by gravity into the additive tank and then by a dosing pump to the scales for weighing the fat phase.
3. Dosage of margarine emulsion components.
3.1 Dosage of the fat phase components.
The scales for weighing the fat phase in accordance with the recipe for margarine are served with:
Refined deodorized hydrogenated fat (salomas brand M3-1);
Refined deodorized vegetable oil, refined deodorized palm oil;
Oily solution of a multifunctional emulsifier;
Oily dye solution - carotene 30%.
3.2 Dosage of the components of the water-milk phase.
The scales for weighing the water-milk phase in accordance with the recipe for margarine are served with:
Prescription water with a temperature not lower than 35°C;
An aqueous solution of edible citric acid;
Brine;
sugar syrup;
A solution of water-soluble flavoring butter and ghee;
An aqueous solution of a preservative (potassium sorbate).
4. Direct preparation of margarine emulsion
Weighed on automatic scales, according to the recipe of the edible fat product, the components of the fat and water-milk phase are pumped into the preparatory emulsion tank equipped with agitators and steam-water jackets. The temperature of the mixture in the preparation tank is maintained within 38-43°C. The prepared mixture is pumped from the preparation tank to the supply tank.
5. Subcooling - plasticization of the emulsion, crystallization of the emulsion and further packaging and packaging of finished products.
The emulsion is pumped from the supply tank through a double filter into the surge tank, which has a float valve to maintain a constant level of the emulsion. The emulsion with a temperature of (38-43)°C is supplied by a high-pressure pump to a combinator consisting of three cooling cylinders. A shaft with knives rotates in each cooling cylinder. The knives ensure continuous scraping of the product from the walls of the cylinders, thereby achieving good heat transfer.
The emulsion is cooled to a temperature of 10-18°C using a cooling agent - ammonia. Liquefied ammonia enters the evaporation chamber (the outer cylinder of the combinator shafts), where it evaporates, heating up through the walls of the inner cylinder from the margarine emulsion, as a result of which the emulsion cools and crystallizes on the walls of the cylinders. The pressure of ammonia entering the evaporator chambers of the combinator is controlled automatically by the operation of the pressure valve on the ammonia supply line and depends on the set temperature of the margarine emulsion.
The knife rolls of the cooling cylinders are machined warm water with a temperature of 50-56°C, the water is heated to the specified temperature in the water heater. The values of temperature, pressure and flow rate of the emulsion, the degree of opening of the valve on the refrigerant supply line and other process parameters are displayed on the display of the control panel.
In the initial period of the line operation, before a stable mode has been established yet, the cooled margarine emulsion is pumped from the combinator to the return tank. When the temperature of the emulsion at the outlet of the combinator is set within the range of 10 to 18°C, it is divided into two streams and sent to the molds, then to the filling machines.
The flow rate of the emulsion entering the filling machines is controlled by a flow meter.
The emulsion from the mixers is completely exhausted. Upon completion of work, all containers are freed from the remnants of the fatty and aqueous phase.
Edible fatty product is prepared with the following amounts of components, wt.%:
Sample .
Edible fat product is prepared with the following amounts of components, wt. %:
The following studies were carried out on edible fat products (sample , sample and sample ), as well as two samples of competing products.
1. Name of the study: assessment of margarine samples for compliance with the main organoleptic indicators.
Summary evaluation of the results of the study of the RC of margarine samples “Generous summer - universal creamy taste” and margarine samples of competitors.
Methodology: tests were carried out according to the GRI method.
Organoleptic analysis involving a panel of selected assessors (SRA)
1. Recipes of margarine "Generous summer" samples 1, 2 and 3 are considered acceptable.
2. Sample 1 of “Generous Leto” margarine has characteristics close to those of butter in terms of consistency and flavor characteristics.
2. Title of the study: Study on the applicability of “Generous Summer - Universal Creamy Flavor” margarine and competitor margarine samples in home cooking.
The organoleptic analysis of the applicability of margarine was carried out using a point scale, where 5 - full compliance with the requirements for a certain type of product, 4 - incomplete compliance, but the deviation is not critical, 3 - non-compliance with the requirements, a noticeable deviation from the norm, 2 - non-compliance with the requirements, deviation from the norm critical, 1 - non-compliance with the requirements, the use of the product is dangerous for human life.
2. Recipes sample 1, sample 2 and sample 3 of margarine “Generous summer - universal creamy taste” are the most versatile in home cooking, namely in the manufacture of most types of dough and cream.
3. Name of the study: Evaluation of organoleptic. physico-chemical and microbiological parameters of margarine recipes “Generous summer - universal creamy taste” and competitor samples during storage.
The purpose of the study: to track the dynamics of changes in organoleptic indicators during natural storage margarines under different conditions.
The test was carried out according to the methods of GRI.
This study was conducted using a point scale, where 5 - full compliance with the requirements for a certain type of product, 4 - incomplete compliance, but the deviation is not critical, 3 - non-compliance with the requirements, a noticeable deviation from the norm, 2 - non-compliance with the requirements, the deviation from the norm is critical, 1 - non-compliance with the requirements, the use of the product is dangerous for human life.
1. Margarine recipes “Generous Leto”: sample 1, sample 2, sample 3 and margarine of competitor “competitor 1” are considered acceptable and tested to confirm expiration dates.
2. According to the results of the study of organoleptic, physico-chemical and microbiological indicators, margarine “Generous Leto” Sample 1 proved to be the most stable to external influences.
The present invention provides a solution to the problem, which objectively manifests itself during the manufacture and use of the obtained products and consists in creating products with improved organoleptic, physico-chemical, microbiological and flavoring properties with an increased shelf life.
The present invention will find wide application in the field food production, and can be most successfully used in the field of cooking, in particular for the preparation of rich, shortbread and puff pastry, confectionery creams for cakes, pastries and other culinary products.
An edible fatty margarine product containing refined deodorized vegetable oil, refined deodorized saloma M3-1, refined deodorized palm oil, an emulsifier, edible salt, butter flavor, edible acid and a dye - carotene 30%, characterized in that it additionally contains a melted flavor oils, while citric acid was used as a food acid, and potassium sorbate was used as a preservative in the following ratio of components, wt.%:
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The invention relates to compositions for feeding infants, toddlers or toddlers. The method for preparing the composition involves spray drying the lipid and protein components using a fine spray system using a dual fluid nozzle. In this case, the resulting composition containing lipid and protein components includes lipid globules having a volume-weighted diameter of at least 1.0 μm. The invention allows, due to a more economical and efficient system of fine spraying, to reduce time and increase productivity in the process of obtaining a composition with large lipid globules. The claimed method has good controllability and reproducibility. 2 n. and 17 z.p. f-ly, 4 ill., 2 pr.
The invention relates to a solubilizate consisting of curcumin in an amount less than or equal to 10 wt.%, preferably less than or equal to 7.5 wt. %, especially preferably 6 wt.% and at least one emulsifier with an HLB index in the range from 13 to 18, namely Polysorbate 80 or Polysorbate 20 or a mixture of Polysorbate 20 and Polysorbate 80. The average diameter of micelles filled with curcumin is between 5 nm and 40 nm, preferably between 6 nm and 20 nm, particularly preferably between 7 nm and 10 nm. The invention relates to a capsule for oral administration, which is filled with the above solubilisate and is formed as a soft gelatin capsule, or as a hard gelatin capsule, or as a soft gelatin-free capsule, or as a hard gelatin-free capsule. The invention relates to a food or drink cosmetic product, pharmaceutical product. The above products are liquid and contain a solubilisate. EFFECT: invention provides a transparent, completely stable water-soluble curcumin formulation, which has a stable transparency, improved bioavailability regardless of pH. The small size of the micelles provides a product that is impervious to light and remains transparent for a long time. 5 n. and 11 z.p. f-ly, 1 ill., 2 pr.
The invention relates to Food Industry. A food composition that is an oil-in-water emulsion containing 30-38 wt.% water, and is characterized by a total fat content of 30 wt.% or less, and a water activity that at 20 ° C is from 0 .8 to 0.92. The method of obtaining the composition involves combining the oil and water phases, which are subjected to a temperature of 50-150°C for 30 seconds or more. Pastry containing a confectionery shell and nutritional composition, inside the shell. A method for producing a food product, which includes placing a food composition in a cavity formed in the surface of a starch-based mold, and applying a starch-containing composition to the surface of the food composition located in the cavity in order to enclose the food composition in a shell. A food product containing a food composition that is an oil-in-water emulsion containing 30-38 wt.% water, and is characterized by a total fat content of 30 wt.% or less, and a water activity that, at 20 ° C is from 0.8 to 0.92, and the nutritional composition is enclosed within the starch-containing layer. A confectionery product that includes one or more food products. EFFECT: invention makes it possible to obtain a product, the use of which gives rise to a taste sensation inherent in the consumption of light, fresh, liquid product, which is inherent in the stability of the consistency. 6 n. and 17 z.p. f-ly, 6 ill., 2 tables, 7 pr.
The invention relates to the oil and fat industry. The fat blend composition contains 20% or less saturated fatty acids, including 38% or less palmitic acid (C16:0) and 20% or more stearic acid (C18:0). In this case, the specified fat mixture is obtained from a solid fat base, comprising from 5 to 100%, including from 5 to 100% of one or more solid fat and at least 5% stearic acid. The composition of the fat spread includes from 10 to 90% of the above fat mixture. The invention makes it possible to obtain fat spreads, containing the minimum possible amount of saturated fatty acids, while these fatty acids must contain the minimum possible amount of saturated fatty acids having no more than 16 carbon atoms, and the maximum possible amount of stearic acid (C18:0), which can provide cholesterol reduction in consumers while having an acceptable structure, texture and taste. 2 n. and 16 z.p. f-ly, 7 tab., 8 pr.
SUBSTANCE: invention relates to the food industry, namely to a method for applying a surface seasoning of snack foods and a snack product. The method includes surface application of said seasoning to a snack product. The seasoning is in the form of an emulsion, contains a plurality of seasoning particles and a dispersed oil phase. The plurality of seasoning particles include a particulate phase in a dispersed oil phase. The seasoning particles comprise a shell surrounding an encapsulated core. The shell contains an astringent, including at least one solid lipid and a core containing an aqueous solution table salt with a concentration of sodium chloride from 0.1 M to a saturated aqueous solution of sodium chloride. Encapsulating common salt in a lipid shell as an aqueous solution having a high molarity provides a more pronounced salty flavor in the surface seasoning and a lower salt content in snack foods. 2 n. and 36 z.p. f-ly, 2 pr.
The invention relates to the oil and fat industry. A method for producing anti-atherosclerotic spreads, including mixing prescription components, adding Dimodan HP emulsifier and spread crystallization. Linseed, peanut, butter and wheat germ oils are mixed in a ratio of 20:10:59.8:10, at which the ratio of fatty acids omega-3: omega-6 = 1.0:2.7 is added, Dimodan HP emulsifier is added to amount of 0.2% by weight of the mixture and heat the resulting mixture to an emulsification temperature of 65°C for 4.5 minutes at a speed of the working body of 150 min-1. Then the resulting emulsion is cooled to a crystallization temperature of 30°C for 16.5 minutes at a working body rotation frequency of 10 min-1, then the cooled emulsion is subjected to crystallization for 12 minutes at a working body rotation frequency of 15 min °C, the finished spread is cooled to a temperature of +2°C for 24 hours and sent for storage at a temperature of 3±2°C for 21 days. omega-3 and omega-6 acids, recommended as a preventive measure for the development of atherosclerosis, intensify technological process. 1 ill., 3 tables, 1 pr.
The invention relates to the oil and fat industry. Edible fatty margarine product containing refined deodorized vegetable oil, refined deodorized saloma M3-1, refined deodorized palm oil, emulsifier, edible salt, butter flavor, food acid and dye - carotene 30, characterized in that it additionally contains ghee flavor , while citric acid was used as a food acid, and potassium sorbate was used as a preservative. All components are taken at a certain ratio. EFFECT: invention allows extending functionality, high organoleptic, physico-chemical, microbiological and flavoring properties, providing increased shelf life of the resulting product. 6 tab.
margarine generous summer rich in vitamins and minerals such as: vitamin A - 91%, beta-carotene - 12.2%, vitamin B6 - 187.5%, vitamin B12 - 360%, vitamin E - 140.8%, vitamin K - 84, four %
What is useful margarine generous summer
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
- Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
- Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
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Margarine is pure trans-fat, by using it, you are slowly killing yourself and your present and, especially, future children.
Trans fats are a specific type of unsaturated fat produced artificially. Liquid vegetable oils as a result of the hydrogenation process are converted into solid vegetable fats - margarines, cooking oils.
buy margarine and get better at appearance, chemical composition and taste is very close to butter. But it costs less than its popularity is due. At one time, margarine was considered a diabetic product because it lacks cholesterol. However, recent studies have shown that the trans-fatty acids that make up margarine increase the risk of many diseases. With frequent use of margarine, the risk of coronary heart disease, angina pectoris, myocardial infarction, arrhythmias, heart failure, and gallstone disease increases. In addition, trans fats are very harmful to breastfeeding mothers, as they increase the risk of developing diabetes in infants when they get into breast milk, and worsen the immunity of infants. In men, trans fats impair sperm quality.
Recently, studies have been conducted on the effect of transisomers on the functioning of the human gallbladder. A group of scientists examined cases of gallstone disease in people who consumed a lot of fat, including margarine. A high intake of trans fatty acids has been shown to increase the risk of gallstone disease and may adversely affect overall health.
Gallstone disease, as you know, can lead to inflammation of the gallbladder - cholecystitis. To prevent such serious disorders in the digestive system, it is very important to monitor nutrition. And such a controversial issue as eating margarine is still open. Research on this topic is ongoing. Until recently, margarine seemed useful, as it contained vegetable oils. Vegetable oils are better than animal oils. Margarine does not contain cholesterol, but it is high-calorie and nutritious. In addition, cheap. Later it turned out that the very process of margarine production - the transformation of liquid vegetable oils into solid ones by hydrogenation - changes the structure of fat molecules. After vegetable oil is heated to a high temperature and then hydrogen is passed through it, those same trans fatty acids, or trans fats, are formed.
Hydrogenated fats have a distorted molecular structure, uncharacteristic of natural compounds. Embedding in the cells of our body, trans fats disrupt cellular metabolism. Hydrogenated fats interfere with proper nutrition of cells and contribute to the accumulation of toxins, which is the cause of disease.
Oil 72.5% should not be eaten in any case. This is a trans fat, a low-grade vegetable oil that has been broken down by hydrogen. Oil less than 82.5% DOES NOT HAPPEN. If you can’t find such oil, then it’s better to eat vegetable oil. It is better to eat two tablespoons of natural butter than a whole pack or a kilogram of trans fats.
What are the consequences of trans fats. Let's say right away: deadly, because they are very harmful. Trans fats block digestive systems and no metabolism takes place. If, nevertheless, a small fat penetrates the cell, then the process of nutrients is absorbed through the membrane. As a result, the cell begins to starve and accumulate toxic substances in itself, which then destroy the body. If the cell starves energetically, then a number of psychosomatic diseases occur. For example, hypertension, atherosclerosis, ischemic heart disease, extrapancreatic insufficiency. The regulation of metabolism is disturbed, which leads to the development of pathologies. And if these pathologies have developed, then the urgent removal of these harmful substances from the diet leads to a stop of these symptoms of diseases. But in order to fully recover, you need at least 2 years, eliminate foods containing trans fats from the diet, and start eating right. These are margarine, ketchup, french fries, chips, mayonnaise, olive and sunflower oil. If you have any of the diseases listed above, then immediately consult a doctor. Women who consume trans fats suffer from breast cancer, which means that the risk of this disease increases by 40%.
According to the report UCS-INFO 447 dated 07/15/1999, as a result of scientific research, the following negative consequences of eating trans fats were established:
Deterioration of milk quality in breastfeeding mothers, with trans fats being passed in the mother's milk when feeding the baby.
The birth of children with pathologically low weight.
Increased risk of developing diabetes.
Violation of the work of prostaglandins, which negatively affects the condition of the joints and connective tissue.
Violation of the enzyme cytochrome oxidase, which plays a key role in the neutralization of chemicals and carcinogens.
Weakened immunity.
Decrease in the level of the male sex hormone testosterone and deterioration in the quality of sperm.
Violation of cellular metabolism is fraught with diseases such as atherosclerosis, arterial hypertension, coronary heart disease, cancer, obesity, visual impairment.
The use of foods containing trans fats reduces the body's ability to withstand stress, increases the risk of depression.
Foods containing trans fats:
margarine;
spreads, soft oils, mixes of butter and vegetable oils;
refined vegetable oil;
mayonnaise;
ketchup;
fast food products - french fries, etc., for the preparation of which hydrogenated fats were used;
confectionery products - cakes, pastries, cookies, crackers, etc., for the manufacture of which cooking oil was used;
snacks - chips, popcorn, etc.
frozen semi-finished products.