CN101374427A - 含有谷类、蔬菜和/或水果纤维的肉汁和/或调味料片 - Google Patents
含有谷类、蔬菜和/或水果纤维的肉汁和/或调味料片 Download PDFInfo
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Abstract
本发明涉及一种肉汁和/或调味料片和/或丁块，其包含，以总重量％计，0.5－10％油和/或0－5％脂肪、基料、盐，总共2－3％的水，和0.5－8％的谷类、蔬菜或水果纤维，以及任选地糖，香辛料，香料，增味剂，脱水蔬菜，香草叶和/或植物提取物。
Description
本发明涉及一种含有谷类、蔬菜和/或水果纤维的肉汁和/或调味料片，以及制备所述片的方法。
制备肉汁和/或调味料片的新方法是采用一定的顺序将配方的各种成份在混合机中均化。水经常是配方整体的一部分。在此操作过程中，在所述混合机中形成某些结壳，这是造成之后停止混合机进行充分清洁的某些原因。有时候还在制备的混合物中产生结块。通过随后进行的压片，在制备的块中存在结块造成制备的片重量变化，从而造成片硬度变化。另外，水不是均匀分布的，使得在片结构内部存在硬度变化。在所述片溶解过程中片中的结块造成问题，即使在热水中也是如此。所述片的溶解性常常不能令顾客满意。
在专利WO 2004/049831 A1中，保护了一种硬质的肉汁片或丁块，其包含液体油和可能包含固体脂肪、晶体、填料、胶粘剂以及人任选地香辛料、香料、脱水蔬菜、香草叶和/或植物提取物。
没有提到添加谷类、蔬菜或水果纤维。根据专利WO 2004/049831 A1的片或丁块具有溶解时间长的缺点并且在储存过程中可能出油。制备肉汁块需要的方法(该肉汁块后来被压制成片或丁块)具有的不利之处在于混合装置发生显著结壳，所制备的块常常含有结块并且该块中水的活性在储存过程中可能变化。
所有提到的不利之处都可以通过使用谷类、蔬菜或水果纤维而减少或者甚至避免。用饱和的水/盐溶液在单独的步骤中预润湿该谷类、蔬菜或水果纤维。
本发明的目的在于制备一种片，其中混合物中不再有结壳形成并且其中在制备的块中以及最终的片中不再有结块。此结果优选通过向所有成分的混合物中添加预润湿的谷类、蔬菜和/或水果纤维而实现。优选地，该纤维在混合程序结束时加入。然而，该纤维也可以在存在更高的混合设备结壳风险的早期的混合步骤中加入。
本发明涉及一种肉汁和/或调味料片和/或丁块，其包含，以总重量％计，0.5-10％的油和/或0-5％脂肪、基料、盐，总计1-5％的水，和0.5-8％的谷类、蔬菜和/或水果纤维。根据本发明的产物任选地含有糖、香辛料、香料、增味剂、脱水蔬菜、香草叶和/或植物提取物。该片优选地含有0.5-2％的蔬菜、谷类和/或水果纤维。
很明显脱水蔬菜本身已经含有一定量的纤维。在本发明的片中，脱水蔬菜的量通常不超过5重量％。根据本发明我们在制备该片的配方中加入上述量的纤维：不添加此部分并且本身不存在。有关的纤维通过任何机械的、热和/或化学程序，如脱壳、研磨、筛分和干燥由有关的蔬菜、谷类或水果获得。这些纤维与脱水蔬菜相比具有不同的吸附等温线(不同的水释放)。它们是市购可得的，例如由COSUCRA，Herbafood和Microfood购得。
本说明书中的措辞“片”是指“通过将肉汁或调味料粉末，优选是自由流动的粉末，压制成片或丁块形式得到的片或丁块”。
措辞“油”是指“在室温下为液态并且更尤其是在20℃下具有的固体脂肪含量(SFC)低于5％的油或油的混合物”。
措辞“基料”是指“其(结合水活性(aw值)的适当增加)能够发生玻璃化转变并从而承担粘合的所添加的各种成分”。
谷类、蔬菜和水果纤维含有最多90％的纤维素。优选地，这些纤维含有高于50％的纤维素。最优选这些纤维含有65％-80％的纤维素。
在使用的纤维的选择上没有限制。但是优选得自燕麦、小麦、稻谷、木薯、番茄、马铃薯、豌豆、糖甜菜、胡萝卜、柑橘和苹果纤维的这些纤维。
根据本发明，片的脂肪和油含量占0.5-15重量％。优选地，片中有最少的脂肪，这意思是在全部脂肪和油含量中，有低于50％的脂肪。优选地，脂肪含量低于40％。
在油的选择上没有限制。优选地，油取自由葵花油、橄榄油、玉米油、双低菜籽油、棕榈油(非氢化的或氢化的)和/或棕榈液油组成的组。
存在的增味剂可以是谷氨酸单钠和/或酵母提取物。
通过根据本发明的新配方结构，可以制备在水中具有更好溶解性的片或丁块。根据本发明含有胡萝卜纤维的蔬菜肉汁片在热水中的溶解(10.5g)花费大约60秒。不含胡萝卜纤维的比较片的溶解花费大约100秒。溶解通过ERWEKA ZT71测量。
通过根据本发明的新配方结构，可以减少/避免制备的片或丁块出油。对于根据本发明的含胡萝卜纤维的蔬菜肉汁片，目测注意到包装材料上没有油分离。使用相同的储存条件和相同的组成但是不含胡萝卜纤维，目测注意到在包装材料上明显的油分离。
通过根据本发明的新配方结构，有必要在包装上声明添加纤维。优选地，在成分列表中使用术语蔬菜纤维。
通过根据本发明的新配方结构，可以制备具有随着时间更恒定的水活性的肉汁和/或调味料块。优选地，在制备后第2天和第21天水活性下降不超过0.01(用rotronic HygroPalm或HygroLab测量)。结果，新鲜制备的片或丁块的水活性表现方式相同。
基料取自由葡萄糖浆、麦芽糖糊精、柠檬酸、肉浸出汁和加工香料组成的组。加工香料是通过反应得到的香料，其包括大量的无定形物质并且因此显示玻璃化转变温度。
本发明的片也可以包含氯化钠、谷氨酸单钠(MSG)和/或糖。
香辛料可以是任何类型的香辛料。例如，使用胡椒、咖喱、姜、辣椒、丁香和肉豆蔻。所用的香味是一般的前味、中味和后味。
脱水蔬菜是任何类型的蔬菜，例如番茄、洋葱、辣椒、韭菜、大蒜和胡萝卜碎片或粉末。
作为香草叶，例如，优选使用牛至、百里香、龙嵩、迷迭香、山萝卜、欧芹、细香葱和胡荽。
最后，关于植物提取物，例如在混合物中引入独活草、牛至、肉豆蔻、月桂、胡椒、辣椒、红辣椒和洋葱提取物。
本发明另外涉及用于制备上述肉汁和/或调味料块的方法，其中通过将饱和水/盐溶液喷雾到纤维上将纤维用所述饱和溶液润湿。优选地，润湿在低剪切或高剪切混合机中发生。然后将润湿的纤维与所有其它成分混合并将所得的混合物压片。至少需要几小时的短期储存以允许纤维与混合物的其它组分交换水。
饱和盐溶液优选含有大约20-35重量％盐。所用的盐优选是氯化钠。对于氯化钠，饱和溶液优选含有大约25-28重量％盐。但是可以使用使溶液的水活性降低到0.8以下的每一种其它食品级盐。对于氯化钠，所用溶液的水活性优选为0.72-0.8。
实施例1：
通过将饱和的水/盐溶液(大约36g氯化钠/100g水)喷雾到胡萝卜纤维上而制备润湿的小麦纤维的预混合物。润湿在低剪切或高剪切的混合机中发生。混合机可以是连续的或不连续的。
为了制备肉汁或调味料块，将配方的各成分如例如(以总重量百分比计)大约42％的氯化钠、大约15％谷氨酸单钠、大约2.3％的葵花油、大约20％麦芽糖糊精以及不同的蔬菜碎片和香草叶、香辛料和香料在低剪切或高剪切的混合机中进行混合。之后，将大约3％含有润湿的胡萝卜纤维的预混合物加入到肉汁或调味料块中并连续混合或重新开始混合。
实施例2：
通过将饱和的水/盐溶液(大约36g氯化钠/100g水)喷雾到燕麦纤维上而制备润湿的燕麦纤维的预混合物。润湿在低剪切或高剪切的混合机中发生。混合机可以是连续的或不连续的。
为了制备肉汁或调味料块，将配方的各成分如例如(以总重量百分比计)大约43％的氯化钠、大约16％谷氨酸单钠、大约5％的橄榄油、大约24％麦芽糖糊精以及不同的蔬菜碎片和香草叶、香辛料和香料在低剪切或高剪切的混合机中进行混合。之后，将大约3％含有润湿的燕麦纤维的预混合物加入到肉汁或调味料块中并连续混合或重新开始混合。
Claims (12)
1.一种肉汁和/或调味料片和/或丁块，其包含，以总重量％计，0.5-10％油和/或0-5％脂肪、基料、盐，总共1-5％的水，和0.5-8％的谷类、蔬菜和/或水果纤维，以及任选地糖，香辛料，香料，增味剂，脱水蔬菜，香草叶和/或植物提取物。
2.根据权利要求1的肉汁和/或调味料片，其中纤维含有最多90％的纤维素。
3.根据权利要求1或2的肉汁和/或调味料片，其中纤维取自由燕麦、小麦、稻谷、木薯、番茄、马铃薯、豌豆、糖甜菜、胡萝卜、柑橘和苹果纤维组成的组。
4.根据权利要求1-3中任一项的肉汁和/或调味料片，其中脂肪和油的含量占1-15％，以总重量％计。
5.根据权利要求4的肉汁和/或调味料片，其中脂肪的含量低于脂肪和油的总含量的50％。
6.根据权利要求1-5中任一项的肉汁和/或调味料片，其中油选自由葵花油、橄榄油、玉米油、双低菜籽油、棕榈油(非氢化的或氢化的)和/或棕榈液油组成的组。
7.根据权利要求1-6中任一项的肉汁和/或调味料片，其中基料取自由麦芽糖糊精、柠檬酸、肉浸出汁、和加工香料组成的组。
8.根据权利要求1-7中任一项的肉汁和/或调味料片，其中该片含有谷氨酸单钠和/或糖。
9.一种用于制备根据权利要求1-8中任一项的产物的方法，其中通过将饱和盐溶液喷雾到纤维上而将该纤维用所述饱和溶液润湿，然后将该润湿的纤维与全部其它成份混合并将所得混合物压片。
10.根据权利要求9的方法，其中饱和的盐溶液含有大约20-35重量％的盐。
11.根据权利要求9或10任一项的方法，其中盐是氯化钠。
12.根据权利要求11的方法，其中盐溶液含有25-28wt％的氯化钠。
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP06001417A EP1820409A1 (en) | 2006-01-24 | 2006-01-24 | A bouillon and/or seasoning tablet |
| EP06001417.2 | 2006-01-24 | ||
| PCT/EP2007/050680 WO2007085609A1 (en) | 2006-01-24 | 2007-01-24 | A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101374427A true CN101374427A (zh) | 2009-02-25 |
| CN101374427B CN101374427B (zh) | 2013-03-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007800032227A Expired - Fee Related CN101374427B (zh) | 2006-01-24 | 2007-01-24 | 含有谷类、蔬菜和/或水果纤维的肉汁和/或调味料片 |
Country Status (14)
| Country | Link |
|---|---|
| EP (2) | EP1820409A1 (zh) |
| CN (1) | CN101374427B (zh) |
| AU (1) | AU2007209344B2 (zh) |
| BR (1) | BRPI0706727A8 (zh) |
| CA (1) | CA2637086C (zh) |
| ES (1) | ES2801974T3 (zh) |
| IL (1) | IL192617A (zh) |
| MY (1) | MY148846A (zh) |
| NZ (1) | NZ569605A (zh) |
| PL (1) | PL1978831T3 (zh) |
| PT (1) | PT1978831T (zh) |
| RU (1) | RU2436418C2 (zh) |
| UA (1) | UA95470C2 (zh) |
| WO (1) | WO2007085609A1 (zh) |
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| EP2534956A1 (en) * | 2011-06-16 | 2012-12-19 | Nestec S.A. | Bouillon tablet process |
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| EP3123875B1 (en) | 2015-07-31 | 2017-11-15 | Unilever N.V. | Savoury concentrate comprising inorganic salt, fat and xanthan gum |
| EP3328220B1 (en) | 2015-07-31 | 2018-12-26 | Unilever NV | Savoury concentrate comprising inorganic salt, fat and gellan gum |
| WO2017021070A1 (en) | 2015-07-31 | 2017-02-09 | Unilever N.V. | Savoury concentrate comprising inorganic salt, fat and carboxymethyl cellulose |
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-
2006
- 2006-01-24 EP EP06001417A patent/EP1820409A1/en not_active Withdrawn
-
2007
- 2007-01-24 EP EP07704112.7A patent/EP1978831B1/en active Active
- 2007-01-24 ES ES07704112T patent/ES2801974T3/es active Active
- 2007-01-24 AU AU2007209344A patent/AU2007209344B2/en not_active Ceased
- 2007-01-24 CA CA2637086A patent/CA2637086C/en active Active
- 2007-01-24 MY MYPI20082506A patent/MY148846A/en unknown
- 2007-01-24 BR BRPI0706727A patent/BRPI0706727A8/pt not_active Application Discontinuation
- 2007-01-24 NZ NZ569605A patent/NZ569605A/en not_active IP Right Cessation
- 2007-01-24 PL PL07704112T patent/PL1978831T3/pl unknown
- 2007-01-24 PT PT77041127T patent/PT1978831T/pt unknown
- 2007-01-24 WO PCT/EP2007/050680 patent/WO2007085609A1/en active Application Filing
- 2007-01-24 RU RU2008134510/13A patent/RU2436418C2/ru active
- 2007-01-24 UA UAA200810595A patent/UA95470C2/ru unknown
- 2007-01-24 CN CN2007800032227A patent/CN101374427B/zh not_active Expired - Fee Related
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| WO2017193302A1 (en) * | 2016-05-11 | 2017-11-16 | Nestec S.A. | Process for making food granules |
| CN109310135A (zh) * | 2016-06-28 | 2019-02-05 | 雀巢产品技术援助有限公司 | 硬汤料片剂 |
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| CN111194170A (zh) * | 2017-10-26 | 2020-05-22 | 雀巢产品有限公司 | 用于生产汤料粉末的方法、汤料粉末及其用途 |
| CN111194170B (zh) * | 2017-10-26 | 2023-06-23 | 雀巢产品有限公司 | 用于生产汤料粉末的方法、汤料粉末及其用途 |
| CN111182797B (zh) * | 2017-10-26 | 2023-08-11 | 雀巢产品有限公司 | 用于生产脂质-纤维粉末的制造方法 |
| CN111465326A (zh) * | 2018-01-23 | 2020-07-28 | 雀巢产品有限公司 | 由脂肪和纤维制备粉末的制造方法 |
| CN111465326B (zh) * | 2018-01-23 | 2023-09-12 | 雀巢产品有限公司 | 由脂肪和纤维制备粉末的制造方法 |
| CN109717440A (zh) * | 2019-03-04 | 2019-05-07 | 嘉兴市真真老老食品有限公司 | 一种粽子蒸煮用高汤及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2436418C2 (ru) | 2011-12-20 |
| WO2007085609A1 (en) | 2007-08-02 |
| ES2801974T3 (es) | 2021-01-15 |
| EP1820409A1 (en) | 2007-08-22 |
| NZ569605A (en) | 2011-10-28 |
| CN101374427B (zh) | 2013-03-13 |
| EP1978831B1 (en) | 2020-04-29 |
| AU2007209344B2 (en) | 2012-12-20 |
| BRPI0706727A2 (pt) | 2011-04-05 |
| PT1978831T (pt) | 2020-07-21 |
| IL192617A0 (en) | 2009-02-11 |
| IL192617A (en) | 2012-10-31 |
| BRPI0706727A8 (pt) | 2018-05-08 |
| UA95470C2 (ru) | 2011-08-10 |
| CA2637086C (en) | 2014-06-10 |
| CA2637086A1 (en) | 2007-08-02 |
| RU2008134510A (ru) | 2010-02-27 |
| EP1978831A1 (en) | 2008-10-15 |
| MY148846A (en) | 2013-06-14 |
| PL1978831T3 (pl) | 2020-09-21 |
| AU2007209344A1 (en) | 2007-08-02 |
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