CN101087535A - 冷冻或冷藏的蔬菜制品 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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Abstract
可以使用共价交联的阿魏酸化的化合物例如果胶,来制备在加热到室温后能保持它们的形状的冷冻蔬菜制品。
Description
技术领域
本发明涉及冷冻或冷藏的蔬菜。特别是涉及在加热至室温后能保持其形状的冷冻或冷藏的蔬菜制品。
背景技术
众所周知,蔬菜由于其营养价值而被作为健康的食品成分。健康专家通常推荐的每个每日摄取量在大约200g。许多类型的蔬菜例如菠菜是以冷冻形式方便地售卖。这样可以保证在贮藏期间保持其营养价值。冷冻菠菜通常是以冷冻固体块的形式售卖,但是市场上也存在含有几块大约每块10-20g的较小冷冻块的包装。具有有吸引力的形状的蔬菜制品也能够以这种方式制备。这样做的优势在于对于儿童来说蔬菜可以变得更有吸引力和易于接受。以这种方式儿童可以更喜欢蔬菜并且他们的妈妈和爸爸也会满意。但是,这些冷冻蔬菜的有吸引力的形状通常在加热后,例如当它们被放在热盘上提供时就会消失。
因此本发明的目的是提供—种冷冻或冷藏的蔬菜制品,它在加热至室温后不会丧失其形状。出人意料的是,发现这个目标能通过本发明的冷冻或冷藏蔬菜制品实现,其中所述制品含有一种共价交联的阿魏酸化的化合物(ferulyolatedcompound)。
WO-A-02/071870(Unilever)公开了一种其中掺入了交联的果胶的泡沫体,如在例如奶油冻、冰淇淋的食品中。
WO-A-00/40098(Danisco)公开了一种含有果胶组合物的脂肪替代品,其中所述果胶组合物含有至少一种共价交联的果胶。公开了—种方法,其中将这种交联的果胶添加到食品例如酸奶、蛋黄酱或冰淇淋中。这样的产品是水包油型的乳液。
发明概述
根据第一方面,本发明提供一种冷冻或冷藏蔬菜制品,其在加热至室温时能保持其形状并含有共价交联的阿魏酸化的化合物。
根据第二方面,本发明提供一种制备这样的含有共价交联的阿魏酸化的化合物的冷藏蔬菜制品的方法。
发明详述
本发明涉及冷冻或冷藏的蔬菜制品的制备。将要使用的蔬菜可以是任何类型的蔬菜,例如菠菜、豌豆、胡萝卜、冬季花椰菜(broccoli)、豆(beans)、西红柿、大黄、菊苣(endive)、马齿苋、sprouts、芦笋、豆类植物(pulse)、芹菜、甘蓝、夏南瓜(zucchini)、花椰菜。优选菠菜。在本发明的上下文里,词语“蔬菜”也可以指水果,例如芒果、桃、猕猴桃等。
本发明的蔬菜制品是冷冻的或冷藏的。如果它是冷冻的,这种情况是优选的,则它被冷却到它的冰点以下,这通常取决于蔬菜的类型、含水量和含盐量。冷冻的菠菜具有-5℃或更低的温度。然而,蔬菜制品也可以只是被冷藏,即它的温度高于它的冰点但是低于室温,通常在约0-5℃或最高为10℃。本发明的制品具有至少30%的高蔬菜含量,优选至少50%,更优选70%或甚至更高。
所述蔬菜制品利用交联技术来制备,优选酶交联技术。这意味着具有阿魏酸化基团的化合物被加入到蔬菜中并随后交联。阿魏酸化的果胶或阿魏酸化的生物聚合物或连接有香草醛的生物聚合物例如脱乙酰壳多糖-香草醛适合上述目的。
所选的蔬菜在加工过程中例如通过剪切、加热或混合而丧失它们的三维结构。这些蔬菜当它们被冷冻时就可以制成新的有吸引力的形式或形状,但是它们在解冻或当以热的形式提供而加热所述形状时会失去它们的有吸引力的形状。
通过果胶交联,已经证明可以使得蔬菜制品在以热的形式提供时保持它们有吸引力的形状。已经发现,在它们被加热例如在微波炉中加热时,常规增稠剂不能充分地稳定蔬菜制品,例如冷冻菠菜。
已知某些含有连接到其主链上的阿魏酸基团的聚合物可通过氧化胶凝。上述聚合物的一个例子就是果胶。胶凝可以通过添加适量的氧化酶类型的酶而实现,例如漆酶或过氧化物酶。本申请的蔬菜可含有这些酶,其使得在不添加外源酶的条件下就能发生上述过程。
这种交联是氧化反应,其导致凝胶形成或至少水相粘度的增加。例如果胶的凝胶形成能力例如在WO-A-98/22513和WO-A-00/40098和WO-A-96/03440中记载。
阿魏酸基团(4-羟基-3-甲氧基-肉桂酰基(cinnamyl)-基团)是已知能在某些氧化剂存在时交联的(例如Oosterveld等;oxidative cross-linking of pecticpolysaccharides from sugar beet pulp,Carbohydrate research 328;199-207,2000)。在氧化过程中,在两个单独的阿魏酸基团之间形成新的共价键。
术语氧化剂用于表示氧化试剂,其可以是化学氧化剂或酶。酶可以单独使用或与辅助氧化剂例如过氧化氢联合使用。
含有阿魏酸化基团的组合物优选是聚合物,更优选是多糖。适合的聚合物的例子包括果胶、阿拉伯聚糖、半乳聚糖、纤维素衍生物、半乳甘露聚糖例如瓜耳胶、刺槐豆胶、淀粉或其它含有能被酯化到阿魏酸基团的羟基的聚合物。含有阿魏酸基团的聚合物可以是天然的或合成的聚合物。天然的具有阿魏酸基团的聚合物的例子是制糖甜菜果胶和从谷类中分离的阿拉伯糖基木聚糖。
制备含有阿魏酸基团的聚合物的合成方法,通常包括阿魏酸酯化到位于聚合物主链上或位于糖取代基上的游离羟基基团上。
在非常优选的实施方式中,所述阿魏酸化的化合物是果胶,甚至于更优选是制糖甜菜果胶。果胶的主要构建单元是其中大部分中性糖位于其中的光滑的高半乳糖醛酸区域(homogalacturonic regions)和rhamnified hairy区域。阿拉伯糖是占优势的中性糖。半乳糖以鼠李聚糖半乳糖醛酸的形式存在。50-55%的阿魏酸基团连接到阿拉伯糖单元上并且大约45-50%的阿魏酸基团连接到半乳糖残基上。
优选在氧化后,最终产品中全部阿魏酸基团的15-80%是被氧化的。优选大部分阿魏酸基团在氧化之前没有被氧化。甚至更优选的,在氧化之前全部阿魏酸基团中的至多10%被氧化。
所述氧化理论上能通过强效的化学氧化剂例如高碘酸钾,高锰酸钾或铁氰化钾的作用完成。然而,因为所述蔬菜制品是食品,所以所述氧化优选通过使用氧化酶例如过氧化物酶,多酚酶例如儿茶酚氧化酶,酪氨酸酶或漆酶来完成。
过氧化物酶可以分为来源于植物例如西红柿过氧化物酶或大豆过氧化物酶,真菌或细菌的那些以及来源于哺乳动物源的那些。漆酶可从不同的微生物来源获得,特别是细菌和真菌(包括丝状真菌和酵母),适合的漆酶的例子包括可从下列菌株获得的那些:曲霉属(Aspergillus),脉孢菌属(Neurospora)(例如粗糙脉孢菌(N.crassa)),足孢属(Prodospora),葡萄孢属(Botrytis),Collybia,层孔菌属(Fomes),香菇属(Lentinus),侧耳属(Pleurotus),栓菌属(Trametes)(其一些物种/菌株以各种名字为人所知和/或先前被分类到其它属中),多孔菌属(Polyporus),丝核菌属(Rhizoctoma),鬼伞属(Coprinus),Psatyrella,蚀丝霉属(Myceliophtora),Schytalidium,脉射菌(Phlebia)或革盖菌属(Coriolus)。
优选的酶选自包括显示出优选高于450mV的氧化还原电位的植物过氧化物酶,例如西红柿过氧化物酶,菠菜过氧化物酶,山葵(horseradish)过氧化物酶,大豆过氧化物酶和漆酶的组,如E.Solomon等,在Chem.Rev.1996,p2563-2605中记载的那样。
在使用酶氧化系统的情况下,酶优选以溶液的形式或在含水缓冲体系中的分散体形式添加。上述的酶都是合适的酶。某些酶,例如过氧化物酶为了它们的活性要求存在辅助氧化剂例如过氧化氢。辅助氧化剂优选与要求其存在的酶分开添加。
酶的添加量以活性单位表示。优选酶过量存在。酶的添加量优选使得交联反应快速发生。对于过氧化物酶来说,酶的添加量优选是10-100,000单位ABTS活性/ml液体。
氧化优选在-20℃~80℃的温度下进行,更优选4-70℃。人们将会意识到最佳的温度取决于选择的氧化体系。随后,蔬菜被冷冻或冷藏到期望的温度。
根据另一个实施方式,氧化剂被添加到已经含有阿魏酸化的化合物的水相中,而酶是内源的。
优选阿魏酸化的化合物的量是0.5-2wt%(g阿魏酸/100g果胶)。作为用于屏障的储备溶液的阿魏酸化的化合物的量优选是6-10wt%(g阿魏酸化的化合物/100ml溶剂)。然后该溶液能被喷射或应用到成分/产品的表面。阿魏酸化的化合物也能作为干粉应用,所述干粉是阿魏酸化的化合物和氧化剂的混合物。过氧化氢可以被添加到溶液中或者可以通过添加葡萄糖/葡萄糖氧化酶原位产生。
冷冻的或冷藏的蔬菜制品可以任选地进一步含有如下成分:例如蛋白质、盐、风味成分、着色剂、乳化剂、酸化剂、(辅助)氧化剂例如过氧化氢,等等。
本发明将在下面的实施例中进一步详述。
实施例
1.冷冻的菠菜形状
制备如下混合物:将pH 5的6%制糖甜菜果胶14g(来自CP Kelco的GenuBeta果胶)加入到26g菠菜(解冻的Iglo菠菜块)、0.5g糖和0.5g脱脂奶粉中。然后加入0.1ml 10%w/v的Biobake Wheat(来自Quest)和80μl 1M的过氧化氢,混合物被放入有吸引力的模具(星形或心形)中。10分钟后,从模具中小心地取出产品并且冷冻贮藏。对于消费,每个形状的冷冻制品在微波炉中在600W加热3分钟。
2.冷冻的多层蔬菜形状
制备如下混合物:
底层:将pH 5、6%的果胶14g加入到26g粉碎的胡萝卜和0.5g糖中。然后加入0.1ml 10%Biobake Wheat和80μl 1M的过氧化氢,混合物被放入有吸引力的模具中(填充星形或心形模具的1/3)。5分钟后加入下面的这层:
中层:将pH5、6%的果胶14g加入到具有12ml水的14g粉碎的豌豆和0.5g糖中。随后加入0.1ml 10%Biobake Wheat和80μl 1M的过氧化氢,混合物被放到另一层的上面。5分钟后,加入下面的层:
顶层:将pH5、6%的果胶14g加入到26g粉碎的胡萝卜和0.5g糖中。然后加入0.1ml 10%Biobake Wheat和80μl 1M的过氧化氢,混合物被放到有吸引力的模具中(星形或心形形状)。10分钟后从模具中小心地取出产品并且冷冻贮藏。对于消费,每个形状的冷冻形状在微波炉中在600W加热3分钟。
两种具有有吸引力的形状的蔬菜制品如上述(1)中所述制备,并且作为热菜示于图1中。
1.菠菜形状
2.多层豌豆/胡萝卜形状
所述产品是热稳定和冷冻稳定的并且含有75%的蔬菜。产品的加热是在微波炉中完成的,每50g产品在1000W加热1分钟。最终温度为大约80℃。当所述产品被加热时,形状保持稳定/不受影响,然而相似形状的仅含有菠菜参照样品是不稳定的,生成一团不吸引人的菠菜。
实施例3:使用不同增稠剂以在加热时稳定它们的菠菜形状基准
制备如下混合物:37.5g菠菜(解冻的Iglo菠菜块)和12.5g具有增稠剂的水。将各成分混合。加热样品2-6以使淀粉胶凝或使藻酸盐或HMPC/MC溶解。用所述菠菜和增稠剂填充模具。对于藻酸盐的情况,在即将用菠菜填充模具之前加入钙。在样品7中,酶(0.025g来自Quest的Biobake)和非常少量的过氧化氢(2mM)在即将填充模具前被加入。10分钟后,产品被冷冻。在加热前小心地从模具中取出菠菜并且对于每个形状在微波炉中在1000W加热1分钟,然后在500W加热2-3分钟,然后在150W加热1-2分钟。当菠菜形状的中心变热时停止加热。
No. | 增稠剂 | 加热后的稳定性(视觉观察,体积保留%) | 从菠菜形状释放的水 |
1 | 无 | 10% | 10 |
2 | 马铃薯淀粉2% | 20% | 0 |
3 | 马铃薯淀粉4% | 75% | 0 |
4 | 马铃薯淀粉6% | 75% | 0 |
5 | 藻酸盐1%+CaCl2(20mm) | 70% | 20 |
6 | 羟丙基甲基纤维素/甲基纤维素(K4M)1% | 10% | 10 |
7 | 制糖甜菜果胶2%+大豆过氧化物酶/H2O2 | 100% | 0 |
菠菜样品加热前和后的照片:
可以看出,具有马铃薯淀粉的菠菜丧失了其高度形状;具有藻酸盐的菠菜在加热时会失水和部分丧失形状;和具有HPMC/MC的菠菜丧失其全部形状;而交联的果胶完全稳定了所述形状并且将全部水分保留在其形状之内。
Claims (9)
1.冷冻或冷藏的蔬菜制品,其能够在加热到室温时保持其形状并含有共价交联的阿魏酸化的化合物。
2.根据权利要求1的蔬菜制品,其中所述阿魏酸化的化合物是果胶。
3.根据前述任一项权利要求的蔬菜制品,在加热到50℃、75℃或甚至95℃时能够保持其形状。
4.根据前述任一项权利要求的蔬菜制品,其特征在于阿魏酸化的化合物在该制品形成后至少部分被氧化。
5.根据前述任一项权利要求的蔬菜制品,其中所述蔬菜是菠菜。
6.制备根据前述任一项权利要求的冷冻蔬菜制品的方法,包括选择蔬菜,添加阿魏酸化的化合物和形成交联网络的步骤。
7.根据权利要求6的方法,其中所述氧化是通过酶或酶系统进行的。
8.根据权利要求7的方法,其中所述氧化是通过原位存在的酶或酶系统进行的。
9.根据权利要求6的方法,其中所述氧化是通过化学氧化系统进行的。
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US6232101B1 (en) * | 1994-07-26 | 2001-05-15 | Novozymes A/S Patents | Oxidase-promoted gelling of phenolic polymers |
US20020164407A1 (en) * | 1995-07-11 | 2002-11-07 | Wolfe Steven K. | Method for cleaning, packing and transporting vegetables |
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