FORMULATION OF A MILK MARGARINE RECIPE FOR VEGANS BASED ON SOY MILK

АННОТАЦИЯ

В статье представлены результаты экспериментов по получению молока из соевых бобов и использованию его вместо коровьего молока в маргарине. Разработана рецептура маргарина и приготовлен маргарин на основе полученного соевого молока. Все полученные маргарины соответствовали требованиям регламента «О безопасности масложировой продукции» по показателям качества. Было отмечено, что консистенция (пластичность, растворимость, поверхность среза) маргаринов, полученных по рецепту с добавлением только соевого молока, является относительно хорошей.

ABSTRACT

The article presents the results of experiments on obtaining milk from soybeans and using it instead of cow's milk in margarine. A margarine recipe was formulated and margarine was prepared based on the obtained soy milk. All obtained margarines met the requirements of the "On the safety of fat and oil products" regulation in terms of quality indicators. It was observed that the consistency (plasticity, solubility, cut surface) of the margarines obtained based on the recipe with soy milk added only is relatively good.

Ключевые слова: органолептический свойства, соевое молоко, цвет, запах, вкус, температура плавления, жир, маргарин, коровье молоко.

Keywords: sensory property, soy milk, color, smell, taste, melting point, fat, margarin, cow milk.

Soy milk is an aqueous extract of soybeans and has a milky appearance. Soy milk is traditionally made by soaking soybeans in water and grinding them together with the water. The obtained slurry product is heated to the boiling point for 15-20 minutes, then it is filtered and the insoluble residues (soybean okara) are removed. Soy milk was originally consumed in China. Soy milk is widely consumed mainly in China, Japan, Malaysia, Singapore and other Asian countries. In Western countries, the drink is slowly becoming popular. Soy milk has the same amount of protein as cow's milk, but it has very little saturated fat and absolutely no cholesterol. Unlike cow's milk, soy milk does not contain lactose. Therefore, soy milk is safe for lactose intolerant people [1-6].

Margarine is a product made in accordance with the characteristics of butter, which undergoes a production process, is mixed with aroma, flavoring and coloring substances, and contains other oils or fats in whole or in part, except for butter.

Margarine is a substitute for butter. Butter and margarine are very similar in terms of calories, but since butter is an animal product, it contains cholesterol. Margarine contains only traces of milk cholesterol. Butter is a natural product, and margarine is considered a "man-made product". Many culinary experts explain that butter is delicious and versatile. Some margarines are flavored like spreads and are suitable for baking and baking. A comparison of these two oils provides more information about their uses[11,12].

It is known that margarine contains a water-milk phase, and all water-soluble substances are dissolved in this phase and then included in the emulsion. According to the existing recipes of low-calorie margarine and fat pastes, they contain 40-60% "water-milk" phase, which mainly determines the organoleptic properties of the finished product. Also, milk is considered a favorable environment for microflora to live and develop, and when it is included in margarine, it seriously affects its shelf life and taste[13,14].

Milk gives margarine a pleasant taste and smell, increases its nutritional value. For the production of margarine, fresh, pasteurized, milk fermented with milk yeast or coagulated with citric acid is used. Pasteurized and biologically thickened milk is added depending on the recipe of the margarine. Warmed milk not only improves the taste of margarine, but also increases its shelf life. The environment of the "water-milk" phase in margarine should be pH=3.0-5.5. Such a weak acidic environment prevents unnecessary microbiological processes during margarine storage[7-10].

Today, in order to increase the microbiological stability of margarine, citric and lactic acids are added to the recipe. It is ensured that the pH value of the product is equal to 4-6.

The aim of the research work is to create a protein-enriched and vegan margarine recipe by adding soy milk instead of milk and water in dairy margarine.

Physico-chemical parameters of oils and fats used in the experiments are presented in Table 1, and the indicators were determined in laboratory conditions. Fat melting temperature, lauric acid content, acid number, peroxide number, fat content, moisture and volatile matter content, mass fraction of solid triglycerides, mass fraction of trans isomer of oleic acid were determined based on known methods[15].

Table 1.

Sensory properties of fats and oils used in milk margarine recipe

Physico-chemical parameters of soybean grain and products obtained from it were analyzed according to ГОСТ 31388.

There are several methods and technologies for obtaining soy milk. Each method has its own characteristics and affects the chemical composition and organoleptic parameters of the obtained milk. All methods of obtaining milk include crushing, filtering, boiling and cooling processes, freezing, bleaching and treatment with reagents are used depending on the type of method. These processes serve to increase product quality and reduce time[16,17].

Margarine recipes were formed based on the fatty raw materials listed in Table 1. Three recipes with different aqueous phases were created, i.e., the first one used distilled water and pasteurized cow's milk, and the second and third recipes included pasteurized soy milk. Formulated recipes are presented in Table 2.

Table 2.

Margarine recipes made using soy and cow's milk

As can be seen from Table 2, the type and amount of all components are the same in all three recipes, only water was not used in the proposed recipes.

According to the originally developed recipe, the fat base of margarine was prepared based on butter and transesterified oils. Then the aqueous phase of margarine was prepared, consisting of a mixture of flavoring agent, citric acid, salt, sugar, potassium sorbate and water. In addition, the fatty phase of margarine consisting of emulsifier, phosphatide concentrate, dye and cottonseed oil was prepared. Margarine emulsions were created by mixing the components prepared based on the established recipe. The margarine emulsion was cooled and made into a commodity form [12,13].

At the next stage of the experiment, margarine was prepared based on the proposed recipe. For this, the above processes were repeated. Only instead of butter, soy milk was used instead of water and milk when preparing cotton palm and aqueous phase.

Produced margarines were analyzed and quality indicators were compared. The results of the analysis are presented in Table 3.

Table 3.

Physico-chemical properties of margarine made using soy milk

From the data in Table 3, it can be seen that all analyzed margarines meet the requirements of ГОСТ 32188 in terms of quality indicators. It was observed that the consistency (plasticity, solubility, cut surface) of the margarines obtained only on the basis of the proposed recipe is relatively good.

In conclusion, it can be said that adding soy milk instead of cow's milk to the margarine recipe improves its organoleptic and physicochemical parameters. It increases the shelf life of margarine in particular. It also allows to reduce the cost of the product. This makes it possible to recommend the proposed recipe for wide use in the production of margarine.

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