CN101232818B - Acid-thickened food compositions and products - Google Patents
Acid-thickened food compositions and products Download PDFInfo
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- CN101232818B CN101232818B CN2006800279244A CN200680027924A CN101232818B CN 101232818 B CN101232818 B CN 101232818B CN 2006800279244 A CN2006800279244 A CN 2006800279244A CN 200680027924 A CN200680027924 A CN 200680027924A CN 101232818 B CN101232818 B CN 101232818B
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Abstract
The present invention provides food compositions comprising thickened dairy protein and flavorings lacking sufficient acidity for protein thickening, food products comprising the compositions and methods of making the compositions.
Description
The application requires the U.S. Provisional Application submitted on June 8th, 2005 number 60/688,654, the U.S. Provisional Application of submitting on October 18th, 2005 number 60/728, the U. S. application of submitting on October 31st, 210 and 2005 number 11/263,815 priority, the content of each application are included this paper by reference in full in.
Invention field
The invention provides food composition, food product that contains said composition that the lactoprotein that contains thickening and acidity is not enough to the flavouring of this lactoprotein of multiviscosisty and the method for making said composition.
Background of invention
Group and similarly dessert is joyful consumer from one generation to the next.Good group is celebrated with its taste and quality.The quality of many groups is that the filling material by thickening provides.This filling material of available several different methods multiviscosisty is as adopting starch, gelatin or protein thickening.Famous group is that green lemon is sent (key lime pie).Almost there are not the taste and the denseness of food composition to compare favourably with green lemon group.The outstanding quality that those skilled in the art will appreciate that green lemon group is because the effect of lime joice makes the protein multiviscosisty of milk and egg.In fact, but lime joice multiviscosisty green lemon group and do not need to cure or refrigerate.
Unfortunately, almost do not have food can have the quality of green lemon group and have other taste.Similarly food can be made and has a lemon flavour with lemon juice.The food composition of attempting to make the thickening with the taste except lemon or bitter orange can generate reluctant fluid composition usually.
Summary of the invention
Remarkably, the taste that the invention provides thickening albumen group in the time of eliminating limits the food composition that simultaneously its taste is expanded to outside bitter orange and the lemon.In fact, the invention provides the lactoprotein of the thickening that green lemon is sent and the combined food composition of taste outside those skilled in the art thinkable any taste, especially bitter orange or the lemon.
Owing to do not wish to be confined to any particular theory of operation, the present invention's part does not influence the specific food acids of the taste of this food composition based on using the expection denseness that lactoprotein multiviscosisty to green lemon can be sent.Therefore, the invention provides the lactoprotein that comprises thickening and the food composition of any flavouring outside lemon or the bitter orange.
On the one hand, the invention provides the food composition that comprises lactoprotein and the flavouring except that lemon or bitter orange.Described lactoprotein can be from any milk protein sources known to the skilled.Randomly, this food composition can contain sweetener.This sweetener can be any sweetener known to the skilled, and preferably presents in an amount at least sufficient to keep the thickness and the denseness of lactoprotein.In preferred embodiment, the form of described lactoprotein and sugar is a condensed milk.This food composition can be chosen wantonly and contain any type of egg, for example yolk, albumen or the two.
Thereby can adopt the conspicuous any way multiviscosisty of those skilled in the art lactoprotein without lemon juice or lime joice multiviscosisty lactoprotein.In preferred embodiment, come the multiviscosisty lactoprotein by the food acids that adds one or more consumptions and be enough to the multiviscosisty lactoprotein.Described food acids can be any food acids known to those skilled in the art.In some embodiments, described food acids is selected from: ascorbic acid, citric acid, malic acid, tartaric acid, fumaric acid and adipic acid.In a favourable embodiment, the invention provides and contain ascorbic acid and tartaric food composition simultaneously.In another favourable embodiment, the invention provides and contain citric acid, malic acid and tartaric food composition.
By avoiding using traditional thickeners such as starch or gel to carry out multiviscosisty, believe with traditional food composition that passes through starch or gelatin thickening and compare that some food composition of the present invention has pure bright taste and its more permanent and strong fragrant aftertaste provides extra satisfaction.Therefore, in some embodiments, the invention provides the lactoprotein that contains thickening and be substantially free of starch or the food composition of gelatin.Certainly, in some embodiments, the food composition of thickening of the present invention also can contain amount of starch or gelatin, as long as they are according to method multiviscosisty described herein.Therefore, in further embodiment, the invention provides the food composition of one or more food acids that is used for the multiviscosisty lactoprotein that contains starch or gelatin or the two, lactoprotein and capacity.
Further, the invention provides the food product that contains food composition of the present invention.This food product can be that those skilled in the art is conspicuous, can prepare any food product from the food composition that comprises the lactoprotein of thickening of the present invention.In some embodiments, food product provided by the invention includes but not limited to send, egg milk freezes and pudding.In further embodiment, the invention provides the functional food or the food (foodaceutical) that comprise food composition of the present invention.In the literary composition, " functional food " or " food " comprises the interpolation nutrient that contains unusual high-load such as the food product of ascorbic acid.
On the other hand, the invention provides the method for making food composition of the present invention.Usually, this method comprises one or more food acids that make lactoprotein contact the amount that is enough to this lactoprotein of multiviscosisty.In some embodiments, can heat said composition with the multiviscosisty lactoprotein and possible food contaminant is minimized.In some embodiments, can cool off said composition with the multiviscosisty lactoprotein.
Advantageously, when according to the present invention during with sour multiviscosisty food composition, when using this food composition, can the slow down absorption of the carbohydrate in the food composition of its acid pH.For some food composition of the present invention, this slower absorption can produce lower glycemic index.
In addition, when containing ascorbic acid in the thickener,, the gained food composition has nutritive value thereby can being rich in vitamin C.Some food composition of the present invention can contain for every part and be up to 500 milligrams of vitamin Cs.Other food composition of the present invention can contain for every part and be up to 1000 milligrams or Multivitamin C more.
Detailed Description Of The Invention
Definition
Except as otherwise noted, term used herein has conventional sense as known to persons skilled in the art.
In literary composition of the present invention, " thickening " refers to contain multiviscosisty or solidifies composition with the protein that forms solid or semi-solid combination.Those skilled in the art will appreciate that in concrete embodiment some solid of the present invention or semi-solid combination will have the denseness that green lemon is sent the filling material.In other embodiments, can regulate to satisfy other required quality denseness.In some embodiments, the food composition of thickening can eat with the cutter cutting and with fork.Usually, any no longer is that the food composition of liquid can be the food composition of thickening under refrigerated storage temperature or room temperature.Under cryogenic temperature for solid (promptly freezing) but under refrigerated storage temperature, be not the food composition of thickening of the present invention for the food composition that contains lactoprotein of liquid.
" food acids " refers to the acid that can be used for food product known to those skilled in the art.Preferably, the intensity of described food acids is enough to reduce the pH of food composition of the present invention.In some embodiments, described food acids is safe through management organization as FDA's approval usually.In concrete embodiment, described food acids is selected from: acetic acid, adipic acid, ascorbic acid, citric acid, glucono delta lactone, fumaric acid, lactic acid, malic acid, phosphoric acid, superphosphate, butanedioic acid, tartaric acid and potassium hydrogen tartrate.
Embodiments of the present invention
The invention provides the food composition of the thickening that contains lactoprotein and significant flavouring except that lemon or bitter orange.According to disclosure of the present invention, available have green lemon and send the lactoprotein of the thickening of denseness to prepare the food composition of any taste that in fact those skilled in the art can expect.The invention enables green lemon group not limited by any taste before.Therefore, the invention provides any lactoprotein of thickening and the food composition of the flavouring except that lemon or bitter orange of containing for preparing according to following method.
In some embodiments, the invention provides the food composition of the combination that contains flavor enhancement and thickener, the denseness of its generation and quality can make sense of taste satisfaction and can not lose the taste of flavor enhancement.In an exemplary embodiment, the invention provides the lactoprotein that contains thickening and the food composition of orange juice flavouring.The effort of making food composition with lactoprotein and orange juice before fully multiviscosisty obtains such as the food product of sending.Orange flavor group of the present invention be thickening, have pleasant quality and have plump orange taste simultaneously.
According to the present invention, the lactoprotein of described food composition is by multiviscosisty.If certain lactoprotein according to any acceptable standard by those skilled in the art think multiviscosisty be " thickening ".In some embodiments, if described food composition no longer is liquid under refrigerated storage temperature or room temperature, then lactoprotein is thickening.In some embodiments, if described food composition is solid or semisolid, then lactoprotein is thickening.In some embodiments, described food composition can not be poured out easily.In some embodiments, according to those skilled in the art's understanding, described food composition can be with the knife cutting and 40
The time keep its shape.In further embodiment, according to those skilled in the art's understanding, described food composition can be with the cutter cutting and 40
The time keep its shape and available fork or spoon edible.
In some embodiments, the obvious viscosity of the food composition when not having thickener of the present invention of the viscosity of described food composition.In some embodiments, compare the viscosity height at least 50%, 100%, 150%, 200%, 300%, 400%, 500% of this food composition or higher with the food composition that does not have thickener of the present invention.In some embodiments, the viscosity of this food composition is greater than 1500 centipoises (cps), 2500cps, 4000cps, 5000cps, 7500cps, 10000cps, 15000cps, 20000cps, 25000cps, 30000cps, 40000cps, 45000cps, 50000cps, 60000cps or 75000cps.Viscosity can be used commercial measurement known to those skilled in the art.
In some embodiments, denseness or viscosity are at room temperature measured.In further embodiment, denseness or viscosity are at refrigerated storage temperature (for example, 35-40
) measure down.In addition, denseness or viscosity are preferably measured after the time that one section of composition cools is enough to thickening, as described in following chapters and sections.
Lactoprotein
Described lactoprotein can be any lactoprotein known to those skilled in the art.In some embodiments, described lactoprotein is the form of the breast of the water of having removed some amounts.Useful embodiment comprises concentrated breast and condensed milk.
In some embodiments, according to the lactoprotein difference, this food composition also contains sugar except that lactoprotein.Owing to do not wish to be confined to any particular theory of operation, believe that sugar helps to provide the quality and the denseness of some food composition of the present invention.In addition, sugar can be some food composition of the present invention certainly sweet taste is provided.
In some embodiments, described lactoprotein is a condensed milk.Described condensed milk can be any condensed milk known to those skilled in the art or its equivalent.For example, described condensed milk can be to have removed about 60% moisture and added any breast of final quantity for about 40-45 weight % or higher sugar therein.Described breast can be full-cream, low fat or skimmed milk.Condensed milk can or obtain according to any method preparation known to those skilled in the art.In concrete embodiment, condensed milk from commercial supplier such as hawk board (Eagle), U.S.A ascend a height (Meadow Gold), three flower (Carnation), nest (Nestle), Casa Solano or other supplier known to those skilled in the art obtain.The food composition that preferably contains condensed milk.
Effective substitute of condensed milk comprises the composition that is rich in lactoprotein and sugar known to those skilled in the art.Example comprises dewatered any type of breast.Further example comprises any type of breast of removing moisture and adding sugar therein.
In some embodiments, described lactoprotein is the skimmed milk that concentrates breast or add batching.Described concentrated breast can be any concentrated breast known to those skilled in the art.For example, in some embodiments, concentrated breast can be dewatered milk product.Concentrated breast can or obtain by the conspicuous any method preparation of those skilled in the art.Described concentrated breast can be the concentrated breast of full-cream, low fat or degreasing.In concrete embodiment, concentrated breast obtains as three flower (Carnation), Bowdens (Borden), nest (Nestle), Albertson's (Albertson ' s) or other supplier known to those skilled in the art from commercial supplier.In preferred embodiment, as described herein, concentrated breast can mix with sweetener.
In some embodiments, food composition of the present invention also contains egg.Preferably, described egg is not contained in the above-mentioned milk product.Described egg can be taked any form that is used for making food composition of the present invention known to those skilled in the art.For example, in some embodiments, described egg is the form of yolk.In further embodiment, described egg is the form of albumen.Described albumen can or be dismissed through whipping, or adopts the conspicuous any alternate manner preparation that can not influence the manufacturing of food composition of those skilled in the art.In further embodiment, described egg is the form of yolk and albumen.
The amount of egg can be the required any amount of the skilled practitioner of this area.In some embodiments, described food composition contains the yolk/kilogram food composition of 3-5 big egg.In some embodiments, described food composition contains the yolk/kilogram food composition of 3 big eggs.In some embodiments, described food composition contains the yolk/kilogram food composition of 4 big eggs.In some embodiments, described food composition contains the yolk/kilogram food composition of 5 big eggs.
In further embodiment, described food composition contains the albumen/kilogram food composition of one or more big eggs.In some embodiments, described food composition contains the albumen/kilogram food composition of 1-6 big egg.In preferred embodiment, described albumen is through beating or dismissing.In further embodiment, described food composition contains the yolk and the albumen of various ratios simultaneously.
In further embodiment, food composition of the present invention does not contain egg.But found with or without egg multiviscosisty food composition of the present invention all.Therefore, suit one's taste or quality whenever necessary, food composition of the present invention can contain egg, perhaps, food composition of the present invention can not contain egg.
Optional sweetener
In some embodiments, food composition of the present invention contains sweetener.When lactoprotein is that sweetener is preferred when concentrating newborn form.When lactoprotein is the condensed milk form, because condensed milk has contained sugar and then do not needed other sweetener.Yet, in some embodiments, when those skilled in the art needs extra sweetener, the invention provides the food composition that contains condensed milk and extra sweetener, described extra sweetener comprises that fruit nectar etc. increases the flavouring of sweet taste.
Described sweetener can be that those skilled in the art thinks useful any sweetener.In concrete embodiment, described sweetener is monose known to those skilled in the art, disaccharides or polysaccharide sweetener.Preferred sweeteners includes but not limited to: sugar, brown sugar, Icing Sugar, honey, molasses and corn syrup.Found that these sweeteners can improve the quality of food composition of the present invention.Yet, found that sweetener is not that multiviscosisty food composition of the present invention is necessary.Therefore, in some embodiments, food composition of the present invention can not contain sweetener.In further embodiment, food composition of the present invention can contain artificial sweeteners such as aspartame, Sucralose or asccharin.
Thickener
Food composition of the present invention can contain any thickener known to those skilled in the art.Described thickener should be able to multiviscosisty or multiviscosisty food composition of the present invention more.
In some embodiments, described thickener is one or more food acids.In some embodiments, food acids can multiviscosisty or is helped the lactoprotein of multiviscosisty food composition.In addition, in some embodiments, described food acids can be food composition of the present invention pure taste or soft and smooth quality is provided.
Described food acids can be any edible known to those skilled in the art and the acid that can also control the pH of food composition of the present invention in addition.In preferred embodiment, described food acids is thought safe by management organization usually as FDA (Food and Drug Adminstration).Described food acids can be to be considered to safe now or after the application submits to.In some embodiments, food acids of the present invention is selected from: acetic acid, adipic acid, ascorbic acid, citric acid, glucono delta lactone, fumaric acid, lactic acid, malic acid, phosphoric acid, superphosphate, butanedioic acid, tartaric acid and potassium hydrogen tartrate.In preferred embodiment, described food acids is selected from down group: adipic acid, ascorbic acid, citric acid, fumaric acid, malic acid and tartaric acid.The food composition that obtains having good especially mouthfeel with these preferred acid.
When food acids comprised ascorbic acid, food composition of the present invention can advantageously provide nutritive value.Therefore, in some embodiments, the invention provides the food composition of the lactoprotein that contains thickening that is rich in ascorbic acid.
In some embodiments, the invention provides the composition that contains the food acids combination.In concrete embodiment, the invention provides and contain ascorbic acid and tartaric food composition, compare conventional thickener, can obtain the vitamin content that the purer food composition of taste improves food product simultaneously like this.Described the further combination of one or more food acids and flavouring in the following examples, these combinations will be that those skilled in the art is conspicuous.
Be considered to the pH that other safe acid can be used to regulate food when in food, existing on a small quantity in some embodiments.This acid includes but not limited to: benzoic acid, hydrochloric acid and sulfuric acid.Other acidulant will be that those skilled in the art is conspicuous.
In some embodiments, one or more food acids are present in the food composition of the present invention with the amount that is enough to the multiviscosisty food composition.Concrete amount will depend on the characteristic (for example its pKa) of total amount, its content liquid, lactoprotein and the food acids of food composition.
In some embodiments, one or more food acids exist with the total amount that is enough to the lactoprotein in the multiviscosisty composition.According to the instruction of this specification, this amount will be that those skilled in the art is conspicuous.In some embodiments, one or more food acids are lower than 5.0 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.9 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.8 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.7 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.6 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.5 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.4 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.3 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.2 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.1 total amount with the pH that is enough to make food composition and exist.In further embodiment, one or more food acids are lower than 4.0 total amount with the pH that is enough to make food composition and exist.
In some embodiments, one or more food acids are that about 3.0 to about 5.0 total amount exists with the pH that is enough to make food composition.In further embodiment, one or more food acids are that about 3.2 to about 4.9 total amount exists with the pH that is enough to make food composition.In further embodiment, one or more food acids are that about 3.2 to about 4.8 total amount exists with the pH that is enough to make food composition.In further embodiment, one or more food acids are that about 3.2 to about 4.7 total amount exists with the pH that is enough to make food composition.In further embodiment, one or more food acids are that about 3.2 to about 4.6 total amount exists with the pH that is enough to make food composition.In further embodiment, one or more food acids are that about 3.2 to about 3.9 total amount exists with the pH that is enough to make food composition.In further embodiment, one or more food acids are that about 3.2 to about 3.4 total amount exists with the pH that is enough to make food composition.
In some embodiments, one or more food acids are that about 3.2 total amount exists with the pH that is enough to make food composition.In some embodiments, one or more food acids are that about 3.4 total amount exists with the pH that is enough to make food composition.In some embodiments, one or more food acids are that about 3.9 total amount exists with the pH that is enough to make food composition.In some embodiments, one or more food acids are that about 4.5 total amount exists with the pH that is enough to make food composition.In some embodiments, one or more food acids are that about 4.7 total amount exists with the pH that is enough to make food composition.In some embodiments, one or more food acids are that about 4.8 or about 4.9 total amount exists with the pH that is enough to make food composition.
In some embodiments, every kilogram of food composition of the present invention contains 2 Ke that have an appointment-total food acids of Yue 10 grams.In further embodiment, every kilogram of food composition of the present invention contains 2 Ke that have an appointment-total food acids of Yue 8 grams.In further embodiment, every kilogram of food composition of the present invention contains 4 Ke that have an appointment-total food acids of Yue 8 grams.In further embodiment, every kilogram of food composition of the present invention contains 6 Ke that have an appointment-total food acids of Yue 8 grams.In further embodiment, every kilogram of food composition of the present invention contains the total food acids of 2 grams of having an appointment.In further embodiment, every kilogram of food composition of the present invention contains the total food acids of 4 grams of having an appointment.In further embodiment, every kilogram of food composition of the present invention contains the total food acids of 6 grams of having an appointment.In further embodiment, every kilogram of food composition of the present invention contains the total food acids of 8 grams of having an appointment.In further embodiment, every kilogram of food composition of the present invention contains the total food acids of 10 grams of having an appointment.
In concrete embodiment, food composition of the present invention contains ascorbic acid and tartaric acid as food acids.In some embodiments, every kilogram of food composition of the present invention contains have an appointment 2 gram ascorbic acid and about 2 gram tartaric acid.In some embodiments, every kilogram of food composition of the present invention contains have an appointment 3 gram ascorbic acid and about 3 gram tartaric acid.In further embodiment, every kilogram of food composition of the present invention contains have an appointment 4 gram ascorbic acid and about 4 gram tartaric acid.In some embodiments, every kilogram of food composition of the present invention contains have an appointment 5 gram ascorbic acid and about 5 gram tartaric acid.Certainly, the invention provides and contain ascorbic acid separately or contain tartaric acid separately or contain the food composition of its any combination as food acids.Contain ascorbic acid and tartaric food composition and can advantageously present each sour characteristic.
In further embodiment, acid such as malic acid, citric acid, fumaric acid and adipic acid and a lot of other acid can be used alone or in combination according to their characteristic known to those skilled in the art.
In concrete embodiment, food composition of the present invention contains malic acid, ascorbic acid and tartaric acid as food acids.In some embodiments, every kilogram of food composition of the present invention contains the 1 gram malic acid of having an appointment, about 1 gram ascorbic acid and about 1 gram tartaric acid.In some embodiments, every kilogram of food composition of the present invention contains the 2 gram malic acid of having an appointment, about 2 gram ascorbic acid and about 2 gram tartaric acid.In some embodiments, every kilogram of food composition of the present invention contains the 2.67 gram malic acid of having an appointment, about 2.67 gram ascorbic acid and about 2.67 gram tartaric acid.In some embodiments, every kilogram of food composition of the present invention contains the 3 gram malic acid of having an appointment, about 3 gram ascorbic acid and about 3 gram tartaric acid.
In concrete embodiment, food composition of the present invention contains malic acid, citric acid and tartaric acid as food acids.In some embodiments, every kilogram of food composition of the present invention contains the 1 gram malic acid of having an appointment, about 1 gram citric acid and about 1 gram tartaric acid.In some embodiments, every kilogram of food composition of the present invention contains the 2 gram malic acid of having an appointment, about 2 gram citric acids and about 2 gram tartaric acid.In some embodiments, every kilogram of food composition of the present invention contains the 2.67 gram malic acid of having an appointment, about 2.67 gram citric acids and about 2.67 gram tartaric acid.In some embodiments, every kilogram of food composition of the present invention contains the 3 gram malic acid of having an appointment, about 3 gram citric acids and about 3 gram tartaric acid.
Flavor enhancement
Food composition of the present invention also contains one or more flavor enhancements.Described flavor enhancement can be known to those skilled in the art except based on any flavor enhancement the flavor enhancement of lime joice or lemon juice.Although do not wish to be confined to any particular theory of operation, believe that lime joice and lemon juice are enough to be acidified to the lactoprotein in the thickening food composition of the present invention and need not to add above-mentioned thickener.Therefore, in preferred implementation of the present invention, food composition of the present invention does not contain lime joice or lemon juice.In some embodiments, food composition of the present invention contains the flavouring that is not enough to be acidified to the thickening lactoprotein.
Yet in some embodiments, the technical staff may wish to prepare the food composition that contains a small amount of lime joice or lemon juice.For example, this food composition may only contain the pH that is enough to make food composition and be about 5.0 or higher lime joice or lemon juice.Therefore, food composition provided by the invention contains in a small amount lime joice or lemon juice or the two and content is enough to make pH to reach above-mentioned scope, and 3.2 to about 4.9 according to appointment, food acids, thereby obtain containing the food composition of the lactoprotein of thickening.
In further embodiment, described food composition does not contain lime joice or lemon juice.Because lime joice or lemon juice can determine the taste of food composition, it is favourable therefore not containing them.
Described flavor enhancement can be any flavor enhancement except that lime joice or lemon juice known to those skilled in the art.It should be noted that the method according to this invention, still can the described food composition of multiviscosisty with the flavor enhancement of describing in detail below.
In some embodiments, described flavor enhancement is selected from: A Babai (ababai), acerola, allspice, almond, amaretto, fennel, applejack, cider, apple pie, apple jam, apple spice, apricot, banana, berry (for example, blackberry, blueberry, reveal the certain kind of berries, the gloomy certain kind of berries of ripple, the sweet certain kind of berries of sieve, raspberry, blueberry, Cranberry, blueberry fruit (huckleberry), blueberry (lingonberry), strawberry, elder berry, gooseberry, mulberry fruit etc.), black walnut, bourbon, brandy, brown sugar, bubble gum, the Burgundy claret, cream hickory nut, buttermilk, the cream Rum, butterscotch, muskmelon, Cappuccino, maltose, soda, cardamom, carrot, cashew nut, muskmelon, currant wine, champagne, Chardonnay, cheese cake, cherry, the cherry cola, chocolate, chocolate bar, chocolate ripple (chocolateripple), Chinese cassia tree, Chinese cassia tree sugar, oranges and tangerines, cloves, cocoa, coconut, coffee, coffee wine, Cognac, laughable, cotton candy, Cranberry, cream, cream soda, burn sugared custard (creme brulee), currant is (red, black or white), egg milk freezes, egg milk custard, Da Qili (daquiri), dragon fruit, the milk syrup, durian (durien), milk meringue filling finger shape shortcake (eclair), egg, cold advocaat, feijoa, fig, spices flavouring, french vanilla, fruit juice sprays interesting wine, galangal, ginger, ginger are, grape, grape fruit, grenadine, thorn manaca (guanabana), luxuriant pomegranate, fibert, Japan, honey, honeydew, Ireland cream, Chinese grooseberry, lavender, Radix Glycyrrhizae, ligueur, lichee, Queensland nut, wheat is (mai tai) too, mace, the morello seed, mango, mangosteen, maple, the Margarita, the cotton soft sweets, milk, peppermint is (as European peppermint, spearmint, blue or green arrow (doublemint), Chinese ilex etc.), mix berry, mixed fruit, Mo Xituo (mojito), molasses, nectarine, cardamom, oatmeal, orange is (as sweet orange, navel orange, valencia Orange, mandarin orange, blood orange, scarlet navel orange etc.), tangerine, the tangerine shaddock, orange flavor ligueur, orange flavor peppermint candy, orange peel, orange-vanilla, orange water (orange blossom water (orange blossom water) or flores aurantii water), orange flavor spices, pawpaw, passionflower, peach, pears, the Europe peppermint, pineapple milk frost (pinacolada), pineapple, American pistachios, Lee, apricot Lee (pluot), pomegranate, praline, dried plum, pumpkin, pumpkin pie, pumpkin spices, Wen Bai, raisins, rambutan, raspberry, rheum officinale, root beer, rose, fructus rosae, rosemary,, rose water, Rum, safflower, mulberry lattice Leah light sparkling wine, sesame, soda water, sour cream, spinosity manaca, soy sauce, spearmint, carambola, strawberry, strawberry-banana, strawberry-Chinese grooseberry, strawberry-bitter orange, strawberry-muskmelon, other strawberry combination, sugar, Folium toxicodendri verniciflni, sweet potato, sweetsop, tamarind, the tangerine shaddock, tangerine, mescal, thyme, lift Mi Su, taffy, white orange peel (triple sec), tropical fruit (tree), tropical fruit (tree) sprays interesting wine, assorted candied fruits, vanilla, vanilla bean, English walnut, watermelon, whiskey, white chocolate, wild acinus, wine, Chinese yam, micremeria chamissonis and sour milk.
Above-mentioned any flavor enhancement can be used in combination with above-mentioned other flavor enhancement.Concrete combination comprises, for example, and mixed fruit (for example, strawberry/banana, mango/pineapple, pawpaw/luxuriant pomegranate/orange, assorted candied fruits etc.) and potpourri (for example, orange/vanilla, orange flavor spices, apple Chinese cassia tree, chocolate/raspberry etc.).
As skilled in the art will appreciate, some in the above-mentioned flavor enhancement can with suitable flavouring, flavored oils or extract combination so that its reinforcement.For example, any orange flavor flavor enhancement can with orange, tangerine or tangerine shaddock flavor combination in food composition, to produce stronger taste.In addition, incoherent spices such as vanilla, chocolate or Chinese cassia tree also can similar approach be used.
In some embodiments, described flavor enhancement is selected from: applejack, apple jam, apricot, brown sugar, cola, cold advocaat, fruit juice spray interesting wine, grape, grape fruit, Japan, mango, Margarita, mixing berry, mixed fruit, orange, orange-vanilla, passionflower, peach, pineapple milk frost, pineapple, raspberry, strawberry, strawberry-banana, tamarind, tangerine shaddock, tangerine, tropical fruit (tree), tropical fruit (tree) sprays interesting wine and assorted candied fruits.
Can the conspicuous form of those skilled in the art or consumption add described flavor enhancement.In concrete embodiment, the flavor enhancement of adding is a liquid form.Its consumption should be enough to provide required taste for this food composition.In some embodiments, when the flavor enhancement that adds was fruit juice, this food composition can contain have an appointment 59 milliliters (about 1/4 glasss) to about 237 milliliters (about 1 glass) fruit juice/kilogram food composition.In some embodiments, described food composition can contain have an appointment 59 milliliters (about 1/4 glasss), about 118 milliliters (about 1/2 glass), about 177 milliliters (about 3/4 glass) or about 237 milliliters (about 1 glass) flavor enhancements/kilogram food composition.In preferred embodiment, described food composition contains 118 milliliters of (the about 1/2 glass) flavor enhancements/kilogram food composition of having an appointment.When flavor enhancement was not fruit juice, those skilled in the art can regulate the amount of flavor enhancement to satisfy the intensity of flavor enhancement in the food composition.Those skilled in the art will appreciate that the amount of flavor enhancement carries out influence the amount of the acid of the required use of best multiviscosisty.One of skill in the art will appreciate that optimum amount when regulating the consumption of flavor enhancement, how to determine food acids.
In some embodiments, described thickener is ascorbic acid (for example 8 gram/kilograms), and described flavor enhancement is selected from: applejack, apple jam, apricot, brown sugar, cola, cold advocaat, fruit juice spray interesting wine, grape, grape fruit, Japan, mango, Margarita, mixing berry, mixed fruit, orange, orange-vanilla, passionflower, peach, pineapple milk frost, pineapple, raspberry, strawberry, strawberry-banana, sugar, tamarind, tangerine shaddock, tangerine, tropical fruit (tree), tropical fruit (tree) sprays interesting wine and assorted candied fruits.
In some embodiments, described thickener is tartaric acid (for example 8 gram/kilograms), and described flavor enhancement is selected from: applejack, apple jam, apricot, brown sugar, cola, cold advocaat, fruit juice spray interesting wine, grape, grape fruit, Japan, mango, Margarita, mixing berry, mixed fruit, orange, orange-vanilla, passionflower, peach, pineapple milk frost, pineapple, raspberry, strawberry, strawberry-banana, sugar, tamarind, tangerine shaddock, tangerine, tropical fruit (tree), tropical fruit (tree) sprays interesting wine and assorted candied fruits.
In concrete embodiment, described thickener is the combination of ascorbic acid (for example 4 gram/kilograms) and tartaric acid (for example 4 gram/kilograms), and described flavor enhancement is selected from: applejack, apple jam, apricot, brown sugar, cola, cold advocaat, fruit juice spray interesting wine, grape, grape fruit, Japan, mango, Margarita, mixing berry, mixed fruit, orange, orange-vanilla, passionflower, peach, pineapple milk frost, pineapple, raspberry, strawberry, strawberry-banana, sugar, tamarind, tangerine shaddock, tangerine, tropical fruit (tree), tropical fruit (tree) sprays interesting wine and assorted candied fruits.
In concrete embodiment, described thickener is malic acid (for example 2 gram/kilograms or 2.67 gram/kilograms), the combination of citric acid (for example 2 gram/kilograms or 2.67 gram/kilograms) and tartaric acid (for example 2 gram/kilograms or 2.67 gram/kilograms), and described flavor enhancement is selected from: applejack, apple jam, apricot, brown sugar, laughable, cold advocaat, fruit juice sprays interesting wine, grape, grape fruit, Japan, mango, the Margarita, mix berry, mixed fruit, orange, orange-vanilla, passionflower, peach, pineapple milk frost, pineapple, raspberry, strawberry, strawberry-banana, sugar, tamarind, the tangerine shaddock, tangerine, tropical fruit (tree), tropical fruit (tree) sprays interesting wine and assorted candied fruits.
Food composition of the present invention can be used for making milk protein composition known to those skilled in the art, thickening may be to its useful any food product.In some embodiments, the invention provides the group of containing food composition of the present invention.In further embodiment, the invention provides the egg milk that contains food composition of the present invention and freeze.In further embodiment, the invention provides the pudding that contains food composition of the present invention.
The preparation of food composition
In further embodiment, the invention provides the method for preparation food composition of the present invention.Usually, method of the present invention comprises the step that makes lactoprotein contact flavor enhancement of the present invention and thickener of the present invention.
Each composition can any order contact, and is not limited in this respect.In some embodiments, lactoprotein is contacted with flavor enhancement and the gained mixture is contacted with thickener.In further embodiment, lactoprotein is contacted with thickener and the gained mixture is contacted with flavor enhancement.Certainly, because lactoprotein may begin multiviscosisty when the contact thickener, it is favourable therefore making mixture contact flavor enhancement as quickly as possible subsequently.In some embodiments, make lactoprotein contact thickener and flavor enhancement simultaneously.
Can at any time in this food composition, add optional member, as egg.Advantageously, can before lactoprotein contacts thickener or behind lactoprotein contact thickener, add these compositions immediately.
Multiviscosisty under any condition that the gained food composition will adopt the skilled practitioner of this area.In some embodiments, at high temperature as 325
Under smoke described food composition to make composition and any newborn pollutant is killed or minimizes.In some embodiments, described food composition is at refrigerated storage temperature such as 35-40
Following cooling is so that best multiviscosisty.In preferred embodiment, described food composition is at high temperature smoked to multiviscosisty, is cooled to room temperature, is cooled off under refrigeration or cryogenic temperature then.The time of random length that can this food composition of composition cools multiviscosisty is required or longer, this will be by skilled practitioner's decision of this area.In some embodiments, described food composition was cooled 3 hours to 3 days or the longer time.In some embodiments, described composition can be cured, freezing and take advantage of cold food to use.In some embodiments, described composition can be refrigerated or be freezing and need not to cure, and takes advantage of cold food to use.In some embodiments, described composition can freezing preservation and through culinary art or heating again, and is edible, warm while hot then edible or room temperature is edible.
Those skilled in the art will appreciate that when adopting the composition to contain pollutant preferably at high temperature to smoke when adopting egg or yolk.In some embodiments and according to skilled practitioner's judgement, high temperature is smoked and can be omitted.For example, can omit high temperature when described food composition does not contain egg or yolk smokes.When described food composition contains pasteurization egg or pasteurization yolk and other pollutant risk is less or also can omit high temperature during the composition of contamination-free risk and smoke, this will be determined by skilled practitioner.
But store under the conspicuous any condition of described food composition those skilled in the art.In some embodiments, described food composition is stored in refrigerated storage temperature (35-40 for example
).In further embodiment, described food composition is stored in cryogenic temperature.
But it is edible under the conspicuous any temperature of described food composition those skilled in the art.In some embodiments, described food composition is edible under refrigerated storage temperature.In some embodiments, described food composition is at room temperature edible.In some embodiments, described food composition heating is edible.
In preferred embodiment, described food composition needs high temperature to smoke, be stored in freezing or refrigerated storage temperature and take advantage of cold food to use.In other preferred implementation, described food composition need not high temperature and smokes, but is stored in freezing or refrigerated storage temperature and take advantage of cold food to use.In other preferred implementation, described food composition needs high temperature to smoke, and is stored in cryogenic temperature, through heat edible room temperature is edible or smoking after warm immediately edible.Other preferred embodiment in, described composition stores is in freezing or refrigerated storage temperature, smokes before edible then or heats.
Can in said method, add standard technique with make group, egg milk freezes and food product such as pudding.These standard techniques are that skilled practitioner is known, and need not here to give unnecessary details.
Embodiment
Embodiment 1: acid-thickened orange juice group
This embodiment has demonstrated the preparation of food composition of the present invention.
At first, with fully the crust of 2 median size oranges of grinding and the yolk one of 4 big eggs are reinstated the agitator whipping.Can both make fabulous group with 3-5 yolk, yolk content is decided according to the personal like.The crust that adds 2 oranges that fully grind carries out extra seasoning again, but this is not that thickening is necessary.Available half pure tangerine oil replaces orange peel.Add 14 ounces of condensed milks and mixing.Add 4 ounces of orange juices and mixing then.Add 4 gram ascorbic acid and 4 gram tartaric acid and mixing.Just can be observed certain multiviscosisty in room temperature.
Pour into mixture at the bottom of the Graham cracker cake and 325
Cure and solidified up to mixture central authorities in about 15 minutes.At the bottom of the cracknel cake, at the bottom of the cookie and at the bottom of the chocolate pie taste is had nothing in common with each other; All can be used to make group at the bottom of the cake of any kind.On grill, group is cooled to room temperature then, then refrigeration.This group's refrigeration is to reaching for example 3 days, the perhaps freezing longer time.
The group of gained thickening has bright pure orange flavor, can take advantage of cold food usefulness, takes food with the cutter cutting and with fork.
Embodiment 2: acid-thickened group
Following group is according to the method manufacturing of embodiment 1, but replaces orange peel, orange juice and food acids among the embodiment 1 in order to flavor enhancement and thickener down.Notice that any acid or sour combination can be used with any flavor enhancement, so these embodiment have only represented the sub-fraction in the possible combination.In addition, with regard to any specific taste, acid that mouthfeel is best or acid combination vary with each individual.
| Group | Flavor enhancement | Thickener |
| 2 | Orange | Ascorbic acid |
| 3 | Tangerine | Ascorbic acid |
| 4 | The tangerine shaddock | Ascorbic acid |
| 5 | Orange and vanilla | Tartaric acid |
| 6 | Tangerine | Ascorbic acid and tartaric acid |
| 7 | The tangerine shaddock | Ascorbic acid and tartaric acid |
| 8 | Peach | Citric acid, malic acid and tartaric acid |
| 9 | Pineapple | Citric acid, malic acid and tartaric acid |
| 10 | Apple | Malic acid |
| 11 | Grape | Ascorbic acid and tartaric acid |
| 12 | Mango | Citric acid, malic acid and tartaric acid |
| 13 | Tamarind | Citric acid |
| 14 | Lee | Citric acid, malic acid and tartaric acid |
| 15 | Syrup | Citric acid |
Embodiment 16: acid-thickened orange tangerine is sent
Present embodiment has been demonstrated the preparation of food composition of the present invention.
At first, with fully the crust of 2 median size oranges of grinding and the yolk one of 4 big eggs are reinstated the agitator whipping.Add 14 ounces of condensed milks and mixing.Add half tangerine oil and carry out extra seasoning, but this not that thickening is necessary.Add 5 ounces of orange juices and mixing then.Add 4 gram ascorbic acid and 4 gram tartaric acid and mixing.Just can be observed certain multiviscosisty in room temperature.
Pour into mixture at the bottom of the Graham cracker cake and 325
Cure and solidified up to mixture central authorities in about 15 minutes.On grill group is cooled to room temperature then, refrigeration is to reaching 3 days, perhaps freezing preservation then.
The group of gained thickening has bright pure orange and tangerine flavor, can take advantage of cold food usefulness, takes food with the cutter cutting and with fork.
All publications, patent and the patent application mentioned in the application's book are included this paper in as a reference by reference, and this is just as being included each publication or patent application in this paper as a reference by concrete and independent explanation.Although describe foregoing invention to a certain extent in detail with embodiment by way of example for the purpose of being convenient to understand, but under guidance of the present invention, one of ordinary skill in the art obviously should be understood that under the situation of the spirit or scope that do not deviate from accessory claim can do some change and modification to it.
Claims (28)
1. food composition, one or more food acids that it contains condensed milk or concentrates breast, the flavouring except that lemon or bitter orange and this condensed milk of multiviscosisty or concentrate newborn capacity, described food composition have about 3.2 to about 4.7 pH and greater than the viscosity of 50000 centipoises.
2. food composition as claimed in claim 1, the pH of wherein said composition is between about 3.4 to about 4.6.
3. food composition as claimed in claim 1, the pH of wherein said composition are about 4.6.
4. food composition as claimed in claim 1, wherein said food acids is selected from: acetic acid, adipic acid, ascorbic acid, citric acid, glucono delta lactone, fumaric acid, lactic acid, malic acid, phosphoric acid, superphosphate, butanedioic acid, tartaric acid and potassium hydrogen tartrate.
5. food composition as claimed in claim 1, wherein said food acids is selected from: adipic acid, ascorbic acid, citric acid, fumaric acid, malic acid and tartaric acid.
6. food composition as claimed in claim 1, wherein said food acids is an ascorbic acid.
7. food composition as claimed in claim 1, wherein said food acids is a citric acid.
8. food composition as claimed in claim 1, wherein said food acids is a malic acid.
9. food composition as claimed in claim 1, wherein said food acids is a tartaric acid.
10. food composition as claimed in claim 1, it contains ascorbic acid and tartaric acid.
11. food composition as claimed in claim 1, it contains malic acid, citric acid and tartaric acid.
12. food composition as claimed in claim 1, its every kilogram described food composition contains 2 Ke that have an appointment-Yue 10 gram food acids.
13. food composition as claimed in claim 1, its every kilogram described food composition contains 4 Ke that have an appointment-Yue 8 gram food acids.
14. food composition as claimed in claim 1, its every kilogram described food composition contains the 2 gram food acids of having an appointment.
15. food composition as claimed in claim 1, its every kilogram described food composition contains the 4 gram food acids of having an appointment.
16. food composition as claimed in claim 1, its every kilogram described food composition contains the 6 gram food acids of having an appointment.
17. food composition as claimed in claim 1, its every kilogram described food composition contains the 8 gram food acids of having an appointment.
18. food composition as claimed in claim 1, its every kilogram described food composition contains have an appointment 4 gram ascorbic acid and about 4 gram tartaric acid.
19. food composition as claimed in claim 1 also contains egg.
20. food composition as claimed in claim 19, the form of wherein said egg are yolk or albumen or yolk and albumen.
21. food composition as claimed in claim 20, its every kilogram described food composition contains 3-5 yolk.
22. food composition as claimed in claim 20, it contains the albumen through beating.
23. food composition as claimed in claim 1, wherein said flavouring is selected from: applejack, apple jam, apricot, brown sugar, fruit juice spray interesting wine, grape, grape fruit, Japan, mango, Margarita, mixing berry, mixed fruit, orange, orange-vanilla, passionflower, peach, pineapple milk frost, pineapple, raspberry, strawberry, strawberry-banana, sugar, tamarind, tangerine shaddock, tangerine, tropical fruit (tree), tropical fruit (tree) sprays interesting wine and assorted candied fruits.
24. food composition as claimed in claim 1, it has the viscosity greater than 60000 centipoises.
25. food composition as claimed in claim 1, it has the viscosity greater than 75000 centipoises.
26. contain the group of the described food composition of claim 1.
27. containing the egg milk of the described food composition of claim 1 freezes.
28. contain the pudding of the described food composition of claim 1.
Applications Claiming Priority (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US68865405P | 2005-06-08 | 2005-06-08 | |
| US60/688,654 | 2005-06-08 | ||
| US72821005P | 2005-10-18 | 2005-10-18 | |
| US60/728,210 | 2005-10-18 | ||
| US11/263,815 US8628814B2 (en) | 2005-06-08 | 2005-10-31 | Acid-thickened food compositions and products |
| US11/263,815 | 2005-10-31 | ||
| PCT/US2006/021563 WO2006133014A2 (en) | 2005-06-08 | 2006-06-01 | Acid-thickened food compositions and products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101232818A CN101232818A (en) | 2008-07-30 |
| CN101232818B true CN101232818B (en) | 2011-06-29 |
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ID=39898884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006800279244A Expired - Fee Related CN101232818B (en) | 2005-06-08 | 2006-06-01 | Acid-thickened food compositions and products |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN101232818B (en) |
| ZA (1) | ZA200800143B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IN2015DN01630A (en) * | 2012-09-12 | 2015-07-03 | Nestec Sa | |
| CN112754008A (en) * | 2019-10-21 | 2021-05-07 | 赣州市倞华菲尔雪食品有限公司 | Navel orange flavor snow rice dumpling and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6548098B1 (en) * | 1999-03-16 | 2003-04-15 | Nestec S.A. | Liquid sterilized food composition and process for making same |
| US6863909B2 (en) * | 1997-08-28 | 2005-03-08 | Nestec S.A. | Cream-based food composition |
-
2006
- 2006-06-01 ZA ZA200800143A patent/ZA200800143B/en unknown
- 2006-06-01 CN CN2006800279244A patent/CN101232818B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6863909B2 (en) * | 1997-08-28 | 2005-03-08 | Nestec S.A. | Cream-based food composition |
| US6548098B1 (en) * | 1999-03-16 | 2003-04-15 | Nestec S.A. | Liquid sterilized food composition and process for making same |
Also Published As
| Publication number | Publication date |
|---|---|
| ZA200800143B (en) | 2009-08-26 |
| CN101232818A (en) | 2008-07-30 |
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