CN101933578B - 可可脂在烹调制品中的用途 - Google Patents
可可脂在烹调制品中的用途 Download PDFInfo
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- CN101933578B CN101933578B CN201010255985.4A CN201010255985A CN101933578B CN 101933578 B CN101933578 B CN 101933578B CN 201010255985 A CN201010255985 A CN 201010255985A CN 101933578 B CN101933578 B CN 101933578B
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- Prior art keywords
- cocoa butter
- food
- seasoning
- matrix
- cream
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Classifications
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Abstract
本发明涉及可可脂在烹调制品中,特别是以下应用:烹饪、调味、乳液和面团(果馅面团、油炸面团等)的制备、食物保藏等中作为奶场制奶油和油类的替代物的用途。
Description
本申请是在申请号为200580034621.0的国际申请(国际申请号为PCT/EP2005/011652)的基础上提出的分案申请。
本发明涉及可可脂在多种烹调制品中特别是作为奶场制奶油的替代物的用途。具体而言,本发明涉及可可脂用于烹饪食物,用于制备各种调味品,用于生产沙司、汤、面团(果馅面团(tart dough)、涂层面团等)以改善食物的保藏等的用途。
目前,奶场制奶油具有某些缺点:
-16%水合,易受细菌污染。
-烹饪期间,其颜色容易变深。则对健康有害。通常净化奶场制奶油以限制颜色变深。
-最后,其具有非常显著的味道,有时掩蔽了其伴随的食物的味道。
本发明的发明人进行的工作使得他们发现了一种令人满意地满足消费者需要的代用物质。
因此,本发明涉及可可脂在烹调制品中特别是作为奶场制奶油和油类的替代物的用途。
更特别地,本发明涉及烹饪食物的方法,其中通过脂肪物质将所述食物置于与热源接触,其特征在于所述脂肪物质是可可脂。
实际上,不被水合的可可脂更符合卫生标准。此外,其烧成温度(其烧热时的温度)显著高于奶场制奶油的烧成温度,烹饪期间颜色极少变深(参见实施例1)。另外,与煎炸用奶油、橄榄油和煎炸用脂肪相比,可可脂更是热稳定的,其导致较少的不良味道并形成健康组分(参见实施例2)。最后,由于可可脂的味道和气味比油类或奶场制奶油的更中性,因此其显现了食物的味道和气味。而且,其对作为烹饪对象的制品不渗透,这避免了所述烹饪之后空气使制品的任何变湿。另外,在烹饪期间含水食物例如鱼或红肉不脱水或不失血。有利地,利用产生美拉德反应来保存要烹饪的食物内部存在的″汁液″。由此食物得到好的焦糖化。从经济的观点,由烹饪食物引起的产品损失被降低。因此对产品进行了节约。
优选地,所用可可脂是脱臭的。
有利地,可可脂用于炸(“poêler”)或嫩煎食物。由此食物得到好的均一的色泽。此外,炸(“poêlé”)或嫩煎食物的外表面形成硬皮和干燥的外观。
例如,使用可可脂作为脂肪物质烹饪的煎蛋具有更加平滑和更加均一的质地。
如上所述,可可脂可以加热至高于奶场制奶油的温度而颜色不变深。因此,其特别适于烤制食物例如红肉、鱼、海鲜等。
有利地,所述食物在干炸(“poêléàsec”)或干煎之前在可可脂粉末中滚动(或者如同用可可脂粉末“裹敷”(bread)一样,用可可脂粉末撒布)。由此限制了可可脂的用量:与进行相同的烹饪所需奶场制奶油或油类的用量相比,根据这一技术可能少使用达到多于50%的脂肪。这使降低给定制品中脂肪的量成为可能。这更健康且更经济。
此外,可以通过以下来制备要烹饪的食物:向食物撒布调味的或未调味的粉末状可可脂,然后在冰箱或冷藏库中储存一段时间。因此实现凝结,结果使降低制备时间成为可能。
可以通过例如低温处理可可脂得到可可脂粉末形式。申请EP0934110中描述了这种方法。
根据本发明的另一种制备方式,将食物用熔化的可可脂涂抹。该方式也使限制脂肪用量成为可能。有利地,在烤箱焙烤中使用该制备技术。
可可脂还可以用于炸(“frire”)。当可可脂用作炸油的代替物时,不形成油炸气味或味道。此外,当食物在可可脂中炸时吸收非常少的脂肪。特别是对于多孔食品例如密生西葫芦或芹菜是这种情况。因此在可可脂中炸也更健康。
当在可可脂中烹饪时,裹敷的食物(用面包屑裹敷,油炸饼、维也纳式食品等)具有非糊状且更松脆的表面。不象在奶场制奶油中烹饪,脂肪吸收也非常低。还避免了油炸味道或脂肪口感。
而且,易碎的食物(烹饪时破碎的鱼例如St.Pierre鱼片、肥肝(foie gras)等)不再需要撒粉或涂抹鸡蛋以保持它们的粘合。在可可脂中烹饪,可可脂本身使保持它们的粘合成为可能。由此避免了由于面粉或鸡蛋形成的外皮。因此食物的味道更清爽。此外,在可可脂中烹饪期间,脂肪产品例如肥肝损失更少的脂肪。所得肥肝更柔软并且通过避免产品的这一损失得到相当大的节约。
可可脂还可以用于保藏食物(水果、蔬菜、肉、调味剂等)。具体而言,将食物引入熔化的可可脂中并且在其中保持至少24h。有利地,所述方法可可脂在约100-170℃的温度下,优选在130-150℃的温度下加热,在使用前从火上移走。
可以通过加热至约30-35℃来将保藏并上光料的食物从制品中移走。在该情况下,在可可脂中保藏并上光料的食物比通过常规技术保藏的食物更清爽并且具有更少脂肪味道。
特别是,当保藏例如大蒜、洋葱或葱等食物时,发生味道转移。可可脂具有非常中性的味道,其特别适于被其它食物的味道所浸透。因此,它是用于制备调味品的精选产品。在一个实施方案中,可以根据以下方法对可可脂进行调味:
-加热可可脂至约100-170℃,优选130-150℃,
-将其从火上移去,
-添加调味产品并且根据所需的味道强度在其中保持5-15天。
根据第二方面,使用可可脂制备调味品。例如,这些调味品是由可可脂或通过味道转移用香料调味的可可脂组成的组合物。可以将各种香料与可可脂混合。有利地,该组合物为粉末形式。
本发明的优选香料特别是盐、胡椒粒、鲜药草、干药草、深冻鲜药草、坚果、树皮、种子、根、水果、蔬菜、调味品。
例如,可以提及各种胡椒(绿、灰、黑、牙买加、四川等)、芫荽、香芹(例如用于制备型奶油)、罗勒、百里香、迷迭香、皮萨草、莳萝、细香葱、龙蒿、肉豆蔻、肉桂、姜、丁香、小豆蔻、大茴香、小茴香籽、芥菜籽、孜然籽、芹菜、胡萝卜、橙、柠檬、芥末、小黄瓜、智利辣椒、红辣椒、咖喱、烹调用混合香料、鸡肉原汁、海鲜原汁等。
使用混有一种或多种香料的粉末状可可脂组合物在制品的调味中节省时间。而且,当食物涂覆有粉末状可可脂和香料时,所述香料保留在其所在的地方。相反,当用其它脂肪烹饪食物时,由于这些脂肪的液相或水分,香料通常迁移,所述水分在炸之前蒸发。此外,粉末状可可脂的晶体结构使可能得到新的产品质地,并且因此可能得到新的口感和新的装饰成分。例如,由粉末状可可脂制备的酸辣酱油使可能得到色拉上具有粉末装饰以及凉爽口感(可可脂晶体熔化)。
由于其具有被味道浸透的能力,可可脂可以有利地用于制备肉汤,尤其是脱水肉汤。
根据本发明的第三方面,可可脂用于生产涂层、糕点皮(pastry case)或choux dough。
表述“涂层面团”理解为是指油炸面团、维也纳食品等。
将可可脂引入这些面团中,作为奶场制奶油或油类的代替物或者作为助剂使施用物(applicance)不渗透。则面团更加松脆,即使当面团在油中炸时它们也不吸收油炸味道和气味。烹饪快速且均一,并且具有良好的色泽。此外,choux dough或果馅面团不随着时间变湿(软化)。
更特别地,本发明提供一种糕点皮,其中向面团中引入的脂肪由可可脂或至少40%可可脂和另一种脂肪的混合物组成。
本发明的糕点皮尤其是在暖和的天气中更易于处理(擀开)。有利地,这些糕点皮用于制备含有湿润馅料例如多汁果的果馅饼或派。
本发明进一步提供“choux dough”的制备方法,其中引入的脂肪是重量含量小于普通奶场制奶油含量的20%的可可脂。
当焙烤时用本发明的面团制备的Choux更好地膨胀。
根据第四方面,本发明提供保藏食物的方法,其特征在于所述食物在保藏之前用可可脂涂覆。有利地,所述食物在保藏之前用调味的或未调味的粉末状可可脂涂覆。或者,保藏之前用水和可可脂乳液涂覆食物,所述乳液可以被调味。本发明优选的保藏方式是深冻和真空包装。该方法使可能保持要保藏的食物的味道和颜色。该方法特别适于真空包装或深冻蔬菜的保藏。
根据本发明的第五方面,在使用虹吸管制备奶油的方法中使用可可脂作为助剂。在该方法中,向引入虹吸管的制品补充以1至10%可可脂。由此得到泡沫非常多的质地。这些沫丝淋(mousse)(奶、奶油、巧克力或咖啡沫丝淋)可以用作热饮或冷饮的糖衣。当这些奶油用作热饮的糖衣时,可以在其上沉积冰淇淋球或冰淇淋丸。令人惊奇地,所述冰淇淋球或冰淇淋丸不熔化并以悬浮形式漂浮在由此制备的热饮上。实际上,使用虹吸管的含有可可脂的奶油比常规的例如“香草掼奶油(Chantilly)”型奶油经得起更高的温度。因此,奶油较少熔化并且在热饮和冰淇淋之间起绝缘体的作用。此外,由于其较高的密度,使保持冰淇淋球或冰淇淋丸更好悬浮成为可能。
根据本发明的第六方面,可可脂用于稳定“果仁糖”组合物。
″果仁糖″意指含有压碎的焦糖和坚果的组合物的软糖。通常,坚果为杏仁和/或榛子。任选地,所述坚果还可以是核桃、花生等。“果仁糖”的主要缺点是倾析现象:坚果中的油迅速从组合物中迁移出。
因此,本发明提供稳定“果仁糖”的方法,其中可可脂以所述“果仁糖”重量的5-30重量%,优选10-20重量%的量添加于所述“果仁糖”中。
向“果仁糖”组合物中添加可可脂引发结晶,避免了坚果中含有的脂肪特别是油类的迁移,并且使含有所述“果仁糖”的最终产品(例如,填充有“果仁糖”的巧克力)的漂白延迟。
根据本发明的第七方面,提供可食用的装饰糊状物(paste)。本发明的装饰糊状物含有重量比为60∶40至40∶60,优选50∶50的可可脂和糖。有利地,糖粉与低温粉末状可可脂混合,略微加热(约30-35℃)得到糊状物。任选地,可向组合物中加入色素和调料。
然后可以根据要求(花、蔓藤花纹、...)对所述糊状物进行造型或模制。处理后约5分钟糊状物变硬。
根据第八方面,本发明涉及结晶巧克力馅(“ganache”)的方法,通过煮沸奶油、葡萄糖和奶场制奶油并将液体混合物倾倒于巧克力上来得到所述巧克力馅。然后,在大约30-35℃下添加0.5-3wt%,优选1-1.5wt%的可可脂以引发结晶。
根据下列实施例将更清楚地理解本发明。
实施例1:粉末状可可脂和温度试验
观察到可可脂具有显著高于奶场制奶油的烧成温度。因此可可脂的颜色极少变深。目前,奶场制奶油的颜色变深对健康有害。此外,由于可以获得较高的烹饪温度而烹饪脂肪的颜色不变深,所以可可脂使得可能在较高温度下烤食物并且由此保存汁液和水分。
实施例2:煎炸分析
对下列产品进行煎炸试验并且分析脂质降解:
1.冷冻可可脂(M)
2.煎炸用脂肪;(F)
3.橄榄油;超纯;(O)
4.煎炸用奶油(B)
1.煎炸试验
在平锅中加热煎炸食品直至达到设定温度(165℃或200℃)。然后将煎炸食品转移入于油浴中的不锈钢容器(inox recipient)中,并且在设定温度(165℃或200℃)下保持10分钟。然后在冰浴中冷却食品并且在-18℃下冷冻直至进一步分析。每项煎炸试验进行三次。
在加热阶段添加5ml牛肉液体重复进行整套实验。
2.化学分析
评价脂质降解的三个不同参数。
脂质氧化是脂质降解的主要原因,并且导致氧化酸败以及形成异味和变味。通过测量过氧化值(P.O.)(初级氧化产物(过氧化物)的量度)以及p-茴香胺值(p-AV)(次级氧化产物(醛、...)的量度)评价油炸食品脂质氧化的可能性。
通过测定脂肪的游离脂肪酸(FFA)含量测量脂质水解(脂解)。脂解导致水解性酸败。
所有化学分析均进行两次。对于样品F和B,在化学分析之前进行脂肪萃取。使用以下方法:
分析 | 方法描述 |
P.O. | 滴定法 |
FFA | 滴定法 |
p-AV | 分光光度法 |
3.结果
使用以不同化学分析参数作为因变量(FFA、P.O.、p-AV)以及使用油炸基质类型(M、F、0、B)、温度(165℃或200℃)和(是或否)添加牛肉液体作为固定因素的一般线性模型(SPSS)分析数据。
首先,检查不同的影响变量(基质、温度、牛肉液体)之间是否有显著的(双向)相互作用。例如基质和温度之间的这种相互作用意指基质的影响取决于温度并且温度的影响取决于基质。三向相互作用不考虑。如果存在相互作用,数据被分离。
为了评价哪些均值具有显著性差异,进行Duncan post hoc检验。
为了比较的目的,给出油炸之前的化学分析数值,但不计入统计学分析。
游离脂肪酸组分(脂解产物)的改变
表1给出煎炸之前四种基质的游离脂肪酸值。
表1
基质 | 煎炸之前的FFA |
M | 1.50±0.00 |
F | 0.08±0.001 |
O | 0.23±0.01 |
B | 0.20±0.002 |
对于M获得较高的游离脂肪酸值。这可能由不同油炸基质的精制处理的差异所引起。实际上,一些精制处理在非常高的温度下进行,其使FFA含量降低,低于0.1%。
关于煎炸后的值,一个二乘相互作用(牛肉X基质)是显著的。这意味着添加牛肉液体的影响取决于基质并且基质的影响取决于添加牛肉液体。为了研究基质和添加牛肉液体的影响,将数据分离。温度无显著性影响。
研究添加或不添加牛肉液体基质的影响。
不添加牛肉液体
基质对游离脂肪酸值具有显著性影响。所有基质的值具有显著性差异:M的值最高,F的值最低。结果概括于表2中。
表2
a,b表示哪些均值具有显著性差异,相同字母的均值无显著性差异
由于煎炸,M和O中游离脂肪酸量不增加,但是似乎F和B中游离脂肪酸量增加(无法进行统计学分析)。
添加牛肉液体
基质对游离脂肪酸量具有显著性影响。所有基质的值具有显著性差异:M的值最高,F的值最低。结果概括于表3中。
表3
基质 | 煎炸之后的游离脂肪酸(添加牛肉液体) |
M | 1.54±0.05a |
F | 0.23±0.03b |
O | 0.27±0.02c |
B | 0.36±0.03d |
a,b表示哪些均值具有显著性差异,相同字母表示的均值无显著性差异可以作出与不添加牛肉液体相同的评论。
可以单独研究对每种基质而言添加牛肉液体的影响。仅对于B添加牛肉液体具有显著性影响:添加牛肉液体的游离脂肪酸值比不添加牛肉液体的值低。
过氧化值(初级氧化产物)
表4给出了煎炸之前四种基质的过氧化值。
表4
基质 | 煎炸之前的P.O. |
M | 0 |
F | 0.33±0.04 |
O | 5.38±0.01 |
B | 1.04±0.1 |
煎炸之后,无显著的二乘相互作用。因此,可以整体研究基质、温度和添加牛肉液体的影响。温度与添加牛肉液体对过氧化值均无显著性影响。由此,仅仅基质对过氧化值具有显著性影响。O的过氧化值显著高于其它的过氧化值。数据概括于表5中。
表5
基质 | 煎炸之后的P.O. |
M | 1.73±1.17a |
F | 0.32±0.19a |
O | 9.08±4.74b |
B | 0.41±0.27a |
a,b表示哪些均值具有显著性差异,相同字母表示的均值无显著性差异
当看表5时,似乎M的过氧化值高于F和B的过氧化值。然而该差异不具有显著性(参见误差界限)。关于F和B,过氧化物已经进一步反应成为次级氧化产物,导致较高的p-茴香胺值(参见以下)但较低的过氧化值。
p-茴香胺值(次级氧化产物)
表6给出了煎炸之前四种基质的p-茴香胺值。
表6
基质 | 煎炸之前的p-AV |
M | 0 |
F | * |
O | 5.38±0.01 |
B | 0 |
*未进行分析
煎炸之后,所有的二乘相互作用均具有显著性。因此将数据分离。
研究基质对温度和添加牛肉液体的每种组合的影响。
165℃,不添加牛肉液体
M的p-AV值显著低于其它三种基质的p-AV值。其它三种基质之间未检测到显著性差异。结果概括于表7中。
表7
基质 | 煎炸之后的p-AV(165℃,不添加牛肉液体) |
M | 4.12±0.83a |
F | 26.00±4.03b |
O | 19.69±5.81b |
B | 20.78±3.24b |
a,b表示哪些均值具有显著性差异,相同字母表示的均值无显著性差异
200℃,不添加牛肉液体
M的p-AV值显著低于其它三种基质的p-AV值。F的p-AV显著高于其它基质的p-AV。结果概括于表8中。
表8
基质 | 煎炸之后的p-AV(200℃,不添加牛肉液体) |
M | 7.13±2.61a |
F | 38.92±1.82c |
O | 24.73±1.21b |
B | 25.69±3.41b |
a,b表示哪些均值具有显著性差异,相同字母表示的均值无显著性差异
165℃,添加牛肉液体:
M的p-AV值显著低于其它三种基质的p-AV值。B的p-AV也显著低于F和O的p-AV。结果概括于表9中。
表9
基质 | 煎炸之后的p-AV(165℃,添加牛肉液体) |
M | 4.42±2.70a |
F | 14.47±0.56c |
O | 15.12±2.12c |
B | 10.23±1.61b |
a,b表示哪些均值具有显著性差异,相同字母表示的均值无显著性差异
200℃,添加牛肉液体:
M的p-AV值显著低于其它三种基质的p-AV值。所有其它基质相互之间也具有显著性差异。M之后,B的值最低,然后是F。O的值最高。结果概括于表10中。
表10
基质 | 煎炸之后的p-AV(200℃,添加牛肉液体) |
M | 3.43±1.59a |
F | 18.59±0.76c |
O | 22.02±1.26d |
B | 13.15±0.67b |
a,b表示哪些均值具有显著性差异,相同字母表示的均值无显著性差异
此外,可以研究温度的影响。由于相互作用,需要对每种基质单独进行,以及对不添加或添加牛肉单独进行。对于所有的,除了一种(添加牛肉液体的M),200℃的值显著地高于(α=0.1)165℃的值。这是意料之中的,因为温度越高,氧化发生越多。无法解释为什么添加牛肉液体的M不是这种情况(无显著性差异)。
此外,可以研究添加牛肉液体的影响。对于所有的,除了一种(165℃下M),添加牛肉液体的值低于不添加牛肉液体的值。在几乎所有的情况(除200℃下M以及165℃下O)下,该差异是显著的(α=0.1)。这两种情况下差异不显著的事实可能是由于较差的重复性。然而均值的趋势是相同的。预计添加牛肉液体可能促进氧化,但是情况并非如此。一种可能的解释是热优先用于其它反应,例如牛肉液体中蛋白质的变性。
结论
使用M进行煎炸时,与B、F和O相比形成更少的降解产物,并且与所用温度以及是否向煎炸基质中添加牛肉液体无关。这对指示次级氧化产物的量的p-茴香胺值大体是清楚的,次级氧化产物也是引起变味和异味的组分。与O相比,M的初级氧化产物的量显著低,所述初级氧化产物的量通过过氧化值测定。由于过氧化物进一步反应为次级氧化产物,M的值比B和F的值稍高。这表示M的整体氧化仍不太明显。煎炸期间M不再发生进一步脂解。
实施例3:粉末状可可脂和复水率测定
a)将冷水引入在50℃下熔化的粉末状可可脂中
b)将热水引入50g粉末状可可脂中
实施例4:烹饪
A.嫩煎,炸
a)上光料的胡萝卜
将胡萝卜纵向切为薄片,然后直接投入有可可脂和所选的香料(脱水小牛肉或鸡肉原料)的热煎锅中。用干白葡萄酒和少量柠檬或橙汁去糖衣。
b)鳕鱼
切鱼块,撒布可可脂和香料。低温(80℃)下在托盘上于烤箱中烹饪20分钟。由于可可脂因而阻挡了蒸发,鱼保持鲜嫩。
c)密生西葫芦(多孔蔬菜)
e)白肉:100g薄鸡肉片
f)红肉:100g牛排
B.油炸
a)芹菜和马铃薯
170℃下油炸,烟点190-200℃。
油炸的芹菜是容易吸收脂肪物质及它们的味道的食品。
象“pont neuf”马铃薯样切块根芹菜,并且在170℃下炸。
结果:口中无脂肪印象,着色并且外面为硬皮外观。包括脆炸马铃薯片。
b)密生西葫芦
C.烹饪易碎的或裹敷的食物
a)油炸鲜肥肝
将一片肥鸭肝的两面调味(调味品=香料或与粉末状可可脂混合的香料),将鸭肝片裹敷。然后在非常热的煎锅中烤。鸭肝迅速着色。然后将鸭肝片置于全功率微波炉中一分钟。粉末状可可脂首先熔化,而鸭脂肪保存于内部。鸭脂肪损失少,肝非常嫩。
b)具有可可脂的小牛杂碎
使用滤网(筛子)用所择的香料(肉豆蔻、肉豆蔻皮)和可可脂将小牛杂碎调味。像面包屑一样将调味的可可脂撒布在小牛杂碎上,然后在没有脂肪的热煎锅中烹饪。释放香料气味。干烹饪而没有大量的植物脂肪烘烤香料。少量小牛肉原料和水使产生酱汁原汤成为可能。澄清,然后将少量粉末状可可脂添加于其余的烹饪汁液中,以制备澄清汁液。
c)大菱鲆或褐海鲂
将鱼片充分干燥,盐腌并使用刷子涂抹熔化的粉末状可可脂,并且在罂粟中翻转。
在煎锅中加热粉末状可可脂并以裹敷的一侧放置鱼片。
在piano guard上烤并完成较慢的烹饪,其保留鱼的所有品质。
用一滴牛奶在48℃下充分烹饪(一滴胶原的外观显示烹饪很好)。
优点:可可脂代替蛋黄并且避免形成外皮。使用可可脂,罂粟在舌头上滚动。此外,不经修饰恢复味道。
d)“Colbert”型牙鳕和裹敷的小牛杂碎
使用可可脂在煎锅中烹饪以避免吸收脂肪。色泽良好并恢复味道,而无油炸味道。此外,脂肪吸收实际上为零。
小牛杂碎还可以撒布有用盐调味的粉末状可可脂,然后裹敷面包屑并用可可脂炸。
非常精细的面包屑层不是糊状的,没有吸收的感觉或脂肪味道。
注意:可以用药草面包屑代替面包屑。
D.在烤箱中焙烤
果馅饼圈中的马铃薯花冠也是如此。
实施例5:调味品
A.具有可可脂的粉末鲜药草
将鲜药草热烫并且冷却(龙蒿、罗勒、莳萝、细香葱)。将其离心并在(冰淇淋制造器)的碗中冷冻。然后将其在中处理并储存于冷藏库中。在盘中,在药草粉上撒布少量粉末状可可脂。在口中出现结晶,产生非常清凉的味道,在口中开始熔化,继之以清凉的感觉。粉末的质地是不同的。
B.乌榄装饰与可可脂
将乌榄磨碎、干燥并且粗切。向其中添加杏仁粉、红糖和粉末状可可脂。
在口中形成清凉的感觉和甜味。显现橄榄味道但不过强。
C.保藏和上光料的大蒜和葱
加热可可脂至140℃,然后移去火。将大蒜和葱置于加热的可可脂中,并在其中保持约十五天。由此得到上光料大蒜和上光料的葱。
可可脂不使产品变性,并且不产生厚重和脂肪的感觉。
也可以使用大蒜调味的可可脂。
D.保藏和上光料的红辣椒
加热可可脂至140℃,然后移去火。将红辣椒以1∶4的比例置于加热的可可脂中,并且在其中保持至少24h。胡椒可以在该制品中保藏许多月。为了从所述制品中除去胡椒,将所述制品加热至约30-35℃。由此得到保藏的红辣椒。可可脂不使产品变性,并且不产生厚重和脂肪的感觉。
E.芹菜调味的可可脂
加热可可脂至140℃,然后移去火。将芹菜条添加入加热的可可脂中,并且在其中保持约十五天。然后可以使用芹菜调味的可可脂。
F.肉汤
可以通过加热可可脂中的调味品向可可脂转移味道。
例如,可以通过醋渍鸡丁(皮、胴体)、可可脂和食盐2小时来制备鸡汤。然后将全部物质煮沸20-40分钟。将其冷却,然后将汤通过小圆锥过滤器。
实施例6:涂层、糕点皮和choux dough
A.制备“油炸面团”
用可可脂炸的鲜海螯虾
用Tendura产品(泰国)、香料和粉末状可可脂制备油煎面团。海螯虾卷在面团中,然后浸入热油中。它们变得非常松脆,没有油炸味道。煎炸油不进入油煎面团中,因为向油炸面团中添加可可脂使其不渗透。
B.制备覆盖食物的维也纳糕点皮
C.制备用于裹敷食物的维也纳糕点皮
D.制备“油酥糕点皮”
可选配方:
300g奶场制奶油
240g可可脂
5g糖粉
5g液体香草
250g蛋
100g杏仁粉
1000g面粉
20g焙烤粉
E.制备“choux dough”
可选配方:
160g牛奶
160g水
5g盐
15g糖
120g可可脂
180g面粉
330g蛋
可以用可可脂制备全部“choux dough”配方。仅仅一个必须用奶场制奶油量的80重量%的量的可可脂代替奶场制奶油。
实施例7:保藏
A.深冻之前使用粉末状可可脂裹敷食物;和烹饪深冻食物(例如St.
Jacques)
B嫩煎之前使用粉末状可可脂裹敷肥肝薄片;或深冻并嫩煎
如果希望为客户的餐盘提供90g热肥肝:
-传统型10人份菜单应该是:
C.用水合可可脂预涂覆蔬菜
用水对可可脂进行50/50水合。得到奶油糊状物,可以向其中添加任选的调味品:盐、香料、药草等。
然后用该糊状物涂覆蔬菜,然后使用多种技术进行保藏,其中:
-真空下于密封纸板包装箱中,
-18℃下深冻,
-5℃下新鲜的产品。
实施例8:制备具有“香草掼奶油”型质地的奶油
A.覆盆子果肉奶油
500g覆盆子果肉
25g奶油
平均25g粉末状可可脂
充分混合各组分。重要的是制品中无结块。
将制品倒入虹吸管中。向其中引入2个CO2贮气瓶(cartridge)。
(在压力下)放入贮气瓶之后摇动4次。
可以使用该贮气瓶(bomb)。
B.顶部带有冰淇淋球的咖啡
用于糖衣奶油的组分:
-500g烈性液体咖啡
-70g一次分离稀奶油
-10-15g粉末状可可脂
制备奶油:
煮热咖啡,向其中添加粉末状可可脂并且全部混合。
向该制品中添加一次分离稀奶油。
将施用物置于虹吸管中,根据前述配方进行制备。将贮气瓶罐置于冰箱中。
制备顶部带有冰淇淋球的咖啡:
煮咖啡。
使用虹吸管向咖啡表面添加一层奶油。
将冰淇淋球沉积于奶油层上。冰淇淋不熔化并在奶油层表面上悬浮。
实施例9:“果仁糖”果仁糖气味的巧克力:
“果仁糖”是一种含有压碎的焦糖和坚果(通常是杏仁、榛子,任选核桃、花生、...)的组合物的软糖。
混合并轻微加热(30-35℃)低温粉末状可可脂,得到奶油状质地。添加″果仁糖″。混合制品。应将可可脂以1kg“果仁糖”中10-150g可可脂的量引入制品中。
Claims (10)
1.通过味道转移被调味的粉末状可可脂,所述可可脂是通过如下步骤制备的:
-将可可脂加热至100-170℃,
-将其从热中移去,
-加入调味产品,以及
-根据所需的味道强度将其保持在调味产品中5-15天。
2.权利要求1的可可脂,其用香料调味。
3.根据权利要求2的可可脂,其特征在于所引入的香料单独是鲜药草、干药草、坚果、树皮、种子、水果、蔬菜、调味品、脱水沙司基料或是其混合物。
4.根据权利要求3的可可脂,其中所述香料单独是盐、胡椒粒、深冻鲜药草或是其混合物。
5.食物,其是通过撒布粉末状的根据权利要求1的被调味的可可脂,然后在冰箱或冷藏库中储存一段时间而制备的。
6.烹饪食物的方法,其特征在于将所述食物置于与热源接触之前用粉末状的根据权利要求1的被调味的可可脂撒布,然后在冰箱或冷藏库中储存一段时间。
7.烹饪食物的方法,其中所述食物是通过脂肪物质炸的(“poêlé”)或者在烤箱中烹饪,所述脂肪物质由根据权利要求1-4之一的被调味的可可脂组成,其特征在于所述食物选自含水食物和易碎食物。
8.食物保藏方法,其特征在于所述食物在保藏之前用粉末状的根据权利要求1-4之一的被调味的可可脂涂覆。
9.根据权利要求8的方法,其特征在于保藏方式为深冻或真空包装。
10.制备根据权利要求1的粉末状可可脂的方法,其包括如下步骤:
-将可可脂加热至100-170℃,
-将其从热中移去,
-加入调味产品,以及
-根据所需的味道强度,将其保持在调味产品中5-15天。
Applications Claiming Priority (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0410716A FR2876248B1 (fr) | 2004-10-11 | 2004-10-11 | Utilisation du beurre de cacao dans les preparations culinaires |
FR0410716 | 2004-10-11 | ||
FR0501508 | 2005-02-15 | ||
FR0501508A FR2876249A1 (fr) | 2004-10-11 | 2005-02-15 | Utilisation du beurre de cacao dans des preparations culinaires |
US67734305P | 2005-05-04 | 2005-05-04 | |
US60/677,343 | 2005-05-04 |
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CNA2005800346210A Division CN101090634A (zh) | 2004-10-11 | 2005-10-11 | 可可脂在烹调制品中的用途 |
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CN101933578A CN101933578A (zh) | 2011-01-05 |
CN101933578B true CN101933578B (zh) | 2014-02-12 |
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CNA2005800346210A Pending CN101090634A (zh) | 2004-10-11 | 2005-10-11 | 可可脂在烹调制品中的用途 |
CN201010255985.4A Expired - Fee Related CN101933578B (zh) | 2004-10-11 | 2005-10-11 | 可可脂在烹调制品中的用途 |
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CNA2005800346210A Pending CN101090634A (zh) | 2004-10-11 | 2005-10-11 | 可可脂在烹调制品中的用途 |
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US (1) | US20080311257A1 (zh) |
EP (1) | EP1799039B1 (zh) |
JP (1) | JP5089393B2 (zh) |
CN (2) | CN101090634A (zh) |
ES (1) | ES2523019T3 (zh) |
FR (1) | FR2876249A1 (zh) |
HK (1) | HK1108326A1 (zh) |
PL (1) | PL1799039T3 (zh) |
WO (1) | WO2006040195A2 (zh) |
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FR2898014B1 (fr) * | 2006-03-03 | 2008-09-12 | Gervais Danone Sa | Procede de fabrication d'un dessert glace et dessert glace ainsi obtenu |
JP5823684B2 (ja) * | 2010-12-13 | 2015-11-25 | 日清オイリオグループ株式会社 | 加熱調理用油脂 |
CN102511638B (zh) * | 2011-12-06 | 2013-10-30 | 内蒙古伊利实业集团股份有限公司 | 一种含孜然颗粒的冷冻饮品蛋筒及其制备方法 |
JP6248003B2 (ja) * | 2014-06-24 | 2017-12-13 | 株式会社テルシタ | オリーブオイル含有粉末組成物及びその製造方法 |
KR101718435B1 (ko) * | 2016-12-08 | 2017-04-05 | (주)미나미 | 와송을 함유하는 타르트 제조방법 및 이로부터 제조된 타르트 |
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- 2005-10-11 US US11/665,140 patent/US20080311257A1/en not_active Abandoned
- 2005-10-11 EP EP05799529.2A patent/EP1799039B1/en active Active
- 2005-10-11 WO PCT/EP2005/011652 patent/WO2006040195A2/en active Application Filing
- 2005-10-11 PL PL05799529T patent/PL1799039T3/pl unknown
- 2005-10-11 CN CNA2005800346210A patent/CN101090634A/zh active Pending
- 2005-10-11 CN CN201010255985.4A patent/CN101933578B/zh not_active Expired - Fee Related
- 2005-10-11 ES ES05799529.2T patent/ES2523019T3/es active Active
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Also Published As
Publication number | Publication date |
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EP1799039A2 (en) | 2007-06-27 |
ES2523019T3 (es) | 2014-11-20 |
US20080311257A1 (en) | 2008-12-18 |
WO2006040195A2 (en) | 2006-04-20 |
HK1108326A1 (zh) | 2008-05-09 |
FR2876249A1 (fr) | 2006-04-14 |
CN101933578A (zh) | 2011-01-05 |
EP1799039B1 (en) | 2014-08-06 |
JP5089393B2 (ja) | 2012-12-05 |
JP2008515448A (ja) | 2008-05-15 |
CN101090634A (zh) | 2007-12-19 |
WO2006040195A3 (en) | 2006-10-12 |
PL1799039T3 (pl) | 2015-04-30 |
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