CN101951788A - 制备调料混合物的方法以及这种调料混合物的用途 - Google Patents
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Abstract
本发明描述了制备基于荞麦的调料混合物的方法,所述方法包括以下步骤:提供脱壳的荞麦仁并以烘烤的方式加热荞麦仁以获得预烘烤荞麦仁,在继续烘烤的同时,向预烘烤荞麦仁中添加食用油,使得加入预烘烤荞麦仁中的食用油的量可完全润湿荞麦仁表面,并继续烘烤直至通过吸收油和烘烤使荞麦仁形成金黄色,在油渍和烘烤的荞麦仁中加入含盐、糖或至少一种调味料的溶液,以便通过喷射施加使油渍和烘烤的荞麦仁的表面被含盐、糖或调味料的溶液润湿,并继续烘烤直至获得无溶剂的含盐、糖或调味料的烘烤荞麦仁形式的调料混合物。
Description
技术领域
本发明涉及制备基于荞麦的调料混合物(würzigen Mischung)的方法以及这种调料混合物的用途。
背景技术
荞麦在文献中被称为假谷物,因为尽管荞麦可通过与谷物颗粒类似的方式被食用,但是在植物学中,荞麦属于蓼科植物(蓼属)。荞麦的命名来源于它与小麦的成分类似,外部形态类似于山毛榉坚果。从营养生理学的角度来看,荞麦比常规品种的小麦更有价值,特别是因为荞麦具有更高的必需氨基酸含量,因而具有非常高的生物值。此外,荞麦是不含面筋的,因此它也适宜于患有乳糜泻即口炎性腹泻的患者。
以其天然和脱壳或去壳形式,荞麦可通过多种已知方式与燕麦、汤、肉片、薄煎饼和果馅饼组合使用,而且烘烤形式的荞麦仁还可用于牛奶什锦早餐和格兰诺拉麦片制品。被烘烤时,荞麦就会产生一种坚果口味,经粉碎后它可用作薄煎饼、华夫饼干和其他糕点和焙烤商品的添加剂。
无论是天然形式或预烘烤形式,目前所用的荞麦仁是硬的仁,也称为kascha,它是一种可通过例如研磨等进一步加工形成食料的原材料,或荞麦仁通常进行膨化并加水制备食品。在本文中,介绍了许多将荞麦仁用作制备食品菜肴的成分的烹饪法。
例如JP55015784A公开了将脱壳并碾碎的荞麦仁进行烘烤加工用于制备食品的方法。
奥地利专利AT163512描述了通过烘烤、干燥和研磨荞麦然后任选地在所得粉末中加入可可来制备可可状食品的配制品。
发明内容
本发明的目的在于使荞麦获得更广更宽的应用,以满足日常食品需求,因为如上所述,从营养生理学角度看荞麦具有积极的特性。特别是对于有关生态产品的需求,希望创造一种基于荞麦的产品,其不使用任何防腐剂却仍具有尽可能最长的保存期。而且,考虑的另一方面是基于荞麦的产品满足了消费中的高口味需求和触觉相关需求,即在消费中生理性感觉应该是愉悦且尽可能新鲜的。
在权利要求1中描述了本发明中解决问题的方案。权利要求16和17的主题是由本发明所述方法制备的产品的有利用途。
基于本发明构想的产品是调料混合物、调料品混合物(würzige Mischung)和/或调料制品,它们是基于脱壳并烘烤的荞麦仁,通过适当使用和/或加入调料获得其独有口味。通过本发明所述的制备方法,可以提供具有触觉特性的荞麦仁,这决定了在食用产品时的生理性感觉,以便荞麦仁具有干脆和易碎的感觉,由此除了它主要的使用范围之外,产品可以作为沙司的调料混合物或调料制品或作为独立的小吃直接食用。
本发明所述的制备这种基于荞麦的调料混合物的方法包括以下步骤:
第一步是提供脱壳荞麦仁,除实际的脱壳操作之外不需要任何的进一步预处理。通过烘烤方式加热脱壳荞麦仁,其中优选将荞麦仁置于烘烤容器中,例如烘烤盘,并且无任何其他添加剂,尽可能快速有效地加热。该烘烤过程所要求的烘烤温度应该不高于200℃,重要的是确保脱壳荞麦仁在烘烤容器内进行持续混合,以防止劣化现象,例如由于烘烤过程而烧焦。根据量和设定的烘烤温度,该第一烘烤过程会进行几分钟,以便荞麦仁呈现预烘烤状态,在该状态中将样品握在手中时它们能够传递热至非常热的温度感觉。
加入食用油(优选芝麻油或芥花油)之后,进一步烘烤按上述方式预烘烤的荞麦仁,并降低烘烤温度以防止加入的食用油燃烧。食用油的加入量要保证完全润湿所有荞麦仁的表面。根据目前的理解,在略低的烘烤温度下对油渍荞麦仁实施温和烘烤会使荞麦仁吸收所加的食用油从其表面进入荞麦仁内部。再次进行烘烤过程并在烘烤容器内持续搅拌和混合荞麦仁,以计量方式向荞麦仁中加入食用油,直至荞麦仁不再通过相应荞麦仁表面吸收更多的油。如果在烘烤过程中荞麦仁达到金黄色,即在烘烤时间大约十分钟之后形成的状态,如上所述,时间取决于待加工的荞麦仁的量,然后在另一加工步骤中,烘烤温度再次提高至最高200℃,将含盐和/或糖的溶液加入荞麦仁同时不间断地持续混合。也可设想加入至少一种含有调味料的溶液。
如果要制备咸味和调料混合物,例如,优选使用梅醋(Ume-Essig)作为含盐溶液,优选在烘烤容器内以喷射的形式施加到油渍和烘烤荞麦仁上,尽可能地均匀和全面。梅醋是从梅子干(Ume Aprikosen)和所谓的紫苏叶获得的提取物;这种醋含有梅子干的所有营养并刺激肠道活性,特别是同时有助于消化。由于喷射施加梅醋,在烘烤容器中的所有油渍和烘烤荞麦仁表面都被润湿,然后由于主要的烘烤温度,梅醋中的液体成分被蒸发,而至少梅醋中的非挥发性残留成分保持粘附在荞麦仁上。基于进行的大量烘烤操作所获得的结果,目前假定梅醋的含盐组分类似于之前烘烤过程中的油,会渗入荞麦仁的表面进入内部,通过这种方式赋予荞麦仁咸味。对在烘烤容器中的荞麦仁喷射施加梅醋同时,持续混合的加工优选连续实施几次,即一旦梅醋的液相被蒸发,就再用梅醋处理荞麦仁。在烘烤实验中已发现,对烘烤荞麦仁重复喷射梅醋三到五次足以获得可接受的荞麦仁成味口味。
和只添加梅醋以获得咸味荞麦仁的情况一样,也可以通过进一步添加含糖溶液(例如米浆(Reissirup)、斯佩耳特小麦浆(Dinkelsirup)、枫糖浆(Ahornsirup)、全蔗糖或类似的天然糖产品)来制备甜味荞麦仁,所述含糖溶液优选用适宜溶剂进一步稀释后添加。
尤其是如果当使用含糖溶液时,通过在主要的烘烤温度下开始加入的糖的焦糖化方式在单个荞麦仁的表面包覆糖层,以便荞麦仁相互粘附形成团。加入糖的量优选可使粘附在荞麦仁表面上的糖层较薄,优选在几十微米至几百微米的范围内,以便在所述团中接触的荞麦仁优选仅是点接触。通过这种方式,形成在内部空间存在高空气含量的荞麦团。
在一个特别优选的方式中,可将干制水果或干制浆果例如腺肋花楸(Aronia-)、酸樱桃(Sauerkirsch-)或酸果蔓(Cranberry-Beeren)以及越桔(Heidelbeeren)、红豆(Preiselbeeren)或小檗果(Berberizen)加入到荞麦团中同样作为附加成分整合至荞麦团。
最后,继续剩余的烘烤过程直至相应溶剂的所有液体成分都被蒸发,将以上述方式处理的荞麦仁送去最终包装。根据要赋予的口感,咸味荞麦仁可与其他调料添加剂(例如海苔、芦荟植物或辣椒的成分)组合。在这种形式中,香料荞麦仁可送去最终的密封包装。当然其他品种的添加剂替换以上所述实例或与其组合也是可以的。例如,建议添加其他品种的水果蔬菜成分。
由于上述的荞麦仁的烘烤处理,可以一方面赋予荞麦仁优选的咸味或甜味口味(也可设想苦或酸口味,取决于对风味溶液的选择)而对荞麦仁的天然形式无任何负面影响,同时也形成了对单个荞麦仁的精制,其具有长期稳定性,因此当食用时,荞麦仁获得干脆易碎的感官特性。这种特性也开拓了直接消费以这种方式制备的荞麦仁的可能性,例如以小吃的形式。甚至当将上述的调料混合物添加到例如沙拉调料、沙司或基于酸奶酪的蘸料、甜奶油或酸奶油或类似乳制品中时,荞麦仁可长时间地保持其干脆性。在经历液体基质的软化处理之前它们长时间保持这种特性。
再次,在将甜味赋予上述调料混合物中的情况下,也可使用附加调料例如肉桂、丁香、姜、波旁香草等,将它们添加到荞麦仁中。甜味类型的调料混合物尤其可以用于焙烤商品、曲奇和其他糖果产品中,而且可添加到谷物、格兰诺拉麦片棒等中。通过加工用糖层包覆的荞麦仁可获得特别令人感兴趣的产品,然后形成团,并向所述团中添加优选干制浆果形式的添加剂成分。这种产品可供应作为格兰诺拉麦片棒或小吃,取决于团的性质和大小,并可不添加任何其他成分或进行任何进一步加工而直接食用。
Claims (17)
1.制备基于荞麦的调料混合物的方法,其包括以下步骤:
-提供脱壳的荞麦仁并以烘烤的方式加热荞麦仁以获得预烘烤荞麦仁,
-在继续烘烤的同时,向预烘烤荞麦仁中添加食用油,使得加入预烘烤荞麦仁中的食用油的量可完全润湿荞麦仁表面,并继续烘烤直至通过吸收油和烘烤使荞麦仁形成金黄色,
-在油渍和烘烤的荞麦仁中加入含盐、糖或至少一种调味料的溶液,以便通过喷射施加使油渍和烘烤的荞麦仁的表面被含盐、糖或调味料的溶液润湿,并
-继续烘烤直至获得无溶剂的含盐、糖或调味料的烘烤荞麦仁形式的调料混合物。
2.根据权利要求1所述的方法,其特征在于在烘烤容器中进行脱壳荞麦仁的烘烤,且不添加添加剂,所述烘烤容器特别是烘烤盘的方式,直至脱壳荞麦仁经过加热,在加热的过程中荞麦仁几乎不显示可见的劣化迹象。
3.根据权利要求2所述的方法,其特征在于在最高200℃的烘烤温度下进行所述烘烤过程。
4.根据权利要求1-3任一项所述的方法,其特征在于在向预烘烤荞麦仁中添加植物油之前和/或期间,烘烤温度降低至食用油可耐受的温度,在此温度下食用油未显示出任何燃烧迹象。
5.根据权利要求1-4任一项所述的方法,其特征在于使用芝麻油或芥花油作为所述食用油。
6.根据权利要求1-5任一项所述的方法,其特征在于在最高200℃的烘烤温度下将含盐、糖或调味料的溶液添加至油渍荞麦仁中。
7.根据权利要求1-6任一项所述的方法,其特征在于多次重复喷射施加;一旦通过之前喷射施加沉积在荞麦仁表面上的溶剂被完全蒸发,立刻实施另一次喷射。
8.根据权利要求1-7任一项所述的方法,其特征在于在降低的烘烤温度下继续烘烤直至获得香料制品,含盐、糖或调味料的烘烤荞麦仁实质上不会由于在此温度下烘烤发生劣化,而溶剂成分完全蒸发。
9.根据权利要求1-8任一项所述的方法,其特征在于在烘烤期间对荞麦仁进行彻底混合,包括添加食用油和添加含盐、糖或至少一种调味料的溶液,所述添加是通过喷射施加的。
10.根据权利要求1-9任一项所述的方法,其特征在于将梅醋用作含盐溶液。
11.根据权利要求1-10任一项所述的方法,其特征在于将米浆或斯佩耳特小麦浆或含有米浆或斯佩耳特小麦浆的溶液用作含糖溶液。
12.根据权利要求1-11任一项所述的方法,其特征在于当使用含糖溶液时,选择糖的添加量,以便在荞麦仁表面上包覆糖层,由于主要的烘烤温度使溶液中所含的糖通过焦糖化方式形成该糖层,从而形成团,通过表面焦糖化糖层,各个团提供许多相互粘附的荞麦仁。
13.根据权利要求1-12任一项所述的方法,其特征在于在烘烤期结束之后将无溶剂的含盐、糖或调味料的烘烤荞麦仁置于封闭容器中冷却。
14.根据权利要求1-13任一项所述的方法,其特征在于在烘烤期间和/或烘烤结束之后向无溶剂的含盐、糖或调味料的烘烤荞麦仁中添加其他添加剂,特别是海苔、芦荟成分、辣椒或浆果。
15.根据权利要求14所述的方法,其特征在于所用的浆果是腺肋花楸浆果、酸樱桃或酸果蔓、越桔、红豆和小檗果。
16.根据权利要求1-15任一项所述的方法制备的调料混合物作为蘸料、沙司、汤的调料添加剂或单独食用的独立小吃形式的沙拉的用途。
17.根据权利要求1-15任一项所述的方法制备的调料混合物作为食品、焙烤商品、餐后甜点、混合饮料、谷物或谷物混合物的调料添加剂的用途,所述调料添加剂特别是添加了干制水果和/或坚果。
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HK1153099A1 (en) | 2012-03-23 |
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