RU2624967C2 - Coconut paste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: coconut paste contains the following component ratio, wt %: ground coconut chips - 40.0 -55.8; milk fat - 20-25; water - 10-20; sugar - 8-10; sunflower oil - 3-5; rapeseed oil - 3-5; lecithin - 0.2-0.5. Coconut chips give the resulting product taste and aroma characteristic to coconut, what does not require additional introducing of flavouring fillers and flavours.

EFFECT: including vegetable oils in the coconut paste composition improves the fatty acid composition of the lipid part in terms of Omega-6 and Omega-3 fatty acid groups.

2 cl

Description

The present invention relates to the field of food industry. Coconut paste can be used directly for food purposes, as well as fillings in the manufacture of confectionery.

The composition closest to the invention is a nut mass (RF patent 2128453 C1, MKI: A23L 1/36, publ. 04/10/1999) [1] containing kernels of nuts (peanuts, almonds, cashews, hazelnuts) or oil-containing seeds (pumpkins, sesame), plasticizers (hydrogenated vegetable oils, confectionery fat, coconut oil and other solid fats and their substitutes), flavoring and aromatic components.

The disadvantages of this product are: the presence in the composition of hydrogenated vegetable oils containing trans isomers of fatty acids, and expensive and difficult to manufacture cyclodextrins and / or inclusion complexes. In the formulation of this mass use flavoring and aromatic additives, the need for adding which in the present invention is absent due to the natural taste and aromatic characteristics of coconut.

Known coconut mass (RF patent 2555563 C1, MKM: A23L 1/36, publ. 07/10/2015) [2] containing crushed coconut, vegetable oils and lecithin, which is recommended for the production of food emulsions, as well as fillings in the production sugar confectionery. In the formulation of this mass do not use milk fat, which gives the product a plastic consistency. Coconut mass is recommended for use in the food industry in the production of food emulsions and as fillings in the production of sugar confectionery, in contrast to the present invention, which can also be used directly for food purposes.

The basis of the invention is the task of expanding the range of oil and fat emulsion products, including sandwiches with a plastic consistency, as well as for use as fillings in the manufacture of confectionery.

This problem is solved by using coconut flakes, liquid vegetable oils, water in the product formulation, characterized in that it additionally contains milk fat, granulated sugar in the following ratio of components, wt.%:

Shredded coconut 40.0-55.8 Milk fat 20-25 Water 10-20 Granulated sugar 8-10 Sunflower oil 3-5 Rapeseed oil 3-5 Lecithin (E-322) 0.2-0.5

Coconut paste additionally contains linseed oil in an amount of 1-3 wt.%. Adding flaxseed oil to the product will optimize the fatty acid composition according to Omega-6 (ω-6) and Omega-3 (ω-3) groups of fatty acids.

Thus, the proposed invention allows to expand the range of oil and fat emulsion products and products, including those based on coconut processing products. At the same time, the proteins that make up the pulp of coconut increase the nutritional value of the finished product. Coconut paste has a plastic consistency with the presence of particles of coconut flakes, suitable for use as an emulsion product for sandwich purposes, as well as for use as fillings in the manufacture of confectionery products.

Coconut flakes, which are part of coconut paste, give the final product coconut flavor and aroma. Thus, for the production of this product does not require additional introduction of flavoring fillers and flavors.

LITERATURE

1. RF patent No. 2128453, IPC ⁶ A23L 1/36 / Nut mass / Romanov A.S., Usanov N.G .; applicant and patent holder Romanov Alexander Sergeevich. - declared. 04/18/1996; publ. 04/10/1999.

2. RF patent No. 2555563, IPC ⁶ A23L 1/36 / Coconut mass / Tereshchuk L.V., Dolgolyuk I.V .; Applicant and patent holder Federal State Budgetary Educational Institution of Higher Professional Education "Kemerovo Technological Institute of the Food Industry". - declared. 02/04/2014; publ. 07/10/2015.

Claims (3)

1. Coconut paste containing crushed coconut, milk fat, water, granulated sugar, liquid vegetable oils - sunflower and rapeseed, and lecithin in the following ratio, wt.%: Shredded coconut 40.0-55.8 Milk fat 20-25 Water 10-20 Granulated sugar 8-10 Sunflower oil 3-5 Rapeseed oil 3-5 Lecithin (E-322) 0.2-0.5 2. Coconut paste according to claim 1, characterized in that it further comprises linseed oil in an amount of 1-3 wt.%.