CN101990928A - 中等水分耐储存焙烤食品 - Google Patents
中等水分耐储存焙烤食品 Download PDFInfo
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Abstract
提供了一种具保水性和水分迁移控制的耐储存中等水分焙烤食品及生产方法。在一个实施方案中，用于制成的中等水分食物组合物的延长保存期限的水分控制系统含有保湿剂共混物、亲水胶体共混物和疏水共混物。另一实施方案提供了具有水分活度(Aw)范围约0.5至0.75的制成的食物组合物。生产食物组合物的方法可首先制成保湿剂/亲水胶体基质，然后用疏水油/乳化剂共混物将其涂覆。此种已成形基质上的疏水表面涂层产生所需的水分隔层，而保湿剂/亲水胶体抑制水分迁移。
Description
发明领域
本申请涉及中等水分焙烤食品，且具体涉及为控制保水性和水分迁移及无需抗微生物剂或防腐剂系统而延长保存期限配制和生产的中等水分焙烤食品。
发明背景
中等水分焙烤食品，例如胡桃巧克力饼、金黄蛋糕(blondies)、松蛋糕、脆皮松饼、纸杯蛋糕、薄烤饼、面包等，通常在包装前具有水分活度(Aw)范围约0.5至0.75。水分活度可被描述为用本领域已知的物理和化学技术及设备测量的待测系统中水的逸度与同样温度下纯水逸度的比值。由于多种原因，水分活度的控制可能对于包装的焙烤食品很重要。
为向消费者提供感官可接受的产品，在整个保存期限维持包装食品中特定的水分含量及质地是重要的。保存期限可被描述为食品可以储存并仍适合食用的时间长度。更具体地讲，保存期限可指焙烤后食品基本保持其风味特征(flavor profile)、质地特性、细菌性败坏且无可见霉菌生长的天数。
可能同样重要的是，在保存期限内，控制所要求的含水量不同的食品各组分之间水分的迁移。当焙烤食品具有水分活度差异很大的成分且感官上要求在食品中维持所述差异时，出现了特别的挑战。这可能对于在延长的保存期限内的食品是尤其困难的。另一个问题是近来消费者要求减少将防腐剂或抗微生物剂系统用于食品，包括耐储存食品。
使用吸湿物质例如保湿剂以通过使其保持水分和/或减少水分迁移来提高焙烤食品保存期限的尝试在本领域为已知。保湿剂可以为控制食品中水分迁移的某些种类的亲水胶体(例如，具羟基以与水生成氢键)或亲水胶体的组合物(例如麦芽糖糊精或羟基丙基甲基纤维素)。但已注意到不是所有亲水胶体都为保湿剂。许多可用于结构化水分，例如形成凝胶或增加粘性。同样，结合氨基酸和疏水组分(例如L-半胱氨酸和/或脂质如单酸甘油酯)的亲水胶体在面团性质改进剂中也为已知(见，US.Pub.2007/0020369，Roy et al.)。其他组分也被尝试以降低焙烤食品中水分损失和迁移。例如，Kilibwa的美国专利6,217,930声称在焙烤之前添加相对大量的三甲基甘氨酸(甜菜碱)改善了焙烤食品(例如面包，优选具有水分活度小于0.65)保水性和感官效果。Kilibwa的专利中，脂肪含量，例如可食用甘油三酯，同样介于2至35％干重范围。
虽然本领域中已取得明显进步，但更多的进步是可能且需要的。需要能对消费者的使用保持感官可接受性并维持水分特性，甚至多种水分特性的延长保存期限的中等水分焙烤食品。特别需要开发无需或不使用防腐剂或抗微生物剂系统且焙烤后无需另外加工步骤的这样的产品。
发明概述
因此，本文提供了具有保水性和水分迁移控制的耐储存中等水分焙烤食品及生产方法。一个实施方案可为具有至少6个月保存期限的耐储存中等水分焙烤食品。该食品包含允许水分控制而无需抗微生物剂或防腐剂系统的保湿剂和脂质的组合物。
一个实施方案中，用于制成的中等水分食物组合物的延长保存期限的水分控制系统含有保湿剂共混物、亲水胶体共混物和疏水共混物。保湿剂共混物可为甘油、丙二醇、甘油三乙酸酯、多元醇、木糖醇、麦芽糖醇、聚合多元醇、聚葡萄糖、皂树皮天然提取物、乳酸天然提取物等。亲水胶体共混物可为黄原胶、瓜耳胶、藻酸盐、纤维素胶、麦芽糖糊精和羟基丙基甲基纤维素等。疏水共混物可为任何可食用脂质。
在一个具体实施方案中，保湿剂共混物含有约0.001至14％重量甘油和约0.51至3％重量聚葡萄糖；亲水胶体共混物含有约0.001至0.1％重量黄原胶、约0.001至0.3％重量藻酸钠和约0.001至0.50％重量甲基纤维素；且疏水共混物含有约0.24至1.9％重量非氢化起酥油、约1.69至13.5％大豆油+TBHQ(叔丁基氢醌)、约0.36至2.85％重量乳化剂和约0.36至2.85％重量浆液(liquor)。
另一实施方案提供了用于含有食品配料和水的制成的中等水分食品组合物的延长保存期限的水分控制系统。该食品组合物可含有约94.7至26.9％重量食品配料；约2.5至35％重量水；约0.52至17％重量保湿剂共混物；约0.003至0.9％重量亲水胶体共混物；约2.3至20.2％重量疏水共混物；且其中该组合物具有水分活度(Aw)范围约0.5至0.75。
生产食品组合物的方法可先制备保湿剂/亲水胶体基质，然后用疏水油/乳化剂共混物对其涂覆。已成形的基质上的疏水表面涂层生成所需的水分隔层，而保湿剂/亲水胶体抑制水分迁移。
其他特点在如下描述及权利要求中对于本领域普通技术人员将变得更加明显。
附图的简要描述
前述特点，及其他特点，将随着以下描述和附图变得明显，描述和附图中同样的数字代表同样的成分，且其中该附图为耐储存中等水分焙烤食品的实施方案的例证。
详细描述
以下描述的实施方案提供了在耐储存中等水分焙烤食品中具有保水性和水分迁移控制的耐储存中等水分焙烤食品及生产方法。该食品可为允许水分控制而无需抗微生物剂或防腐剂系统的保湿剂和脂质的组合物，且该产品可具有至少六个月的保存期限。
如本文所述，术语“焙烤食品”被按照21C.F.R.170.3的定义理解为包括即食焙烤食品且通常可包括蛋糕(cake)、薄脆饼干(cracker)、曲奇饼(cookie)、胡桃巧克力饼(brownies)、脆皮松饼(muffin)、小白面包(roll)、百吉圈(bagels)、果馅酥饼(strudels)、发面点心(pastries)、法式牛角面包(croissants)、饼干(biscuit)、面包(bread)和面包食品(如比萨饼(pizza))、奶油小圆甜面包(buns)等。中等水分焙烤食品通常可包括包装前具有水分活度范围约0.5至0.75的食品，例如胡桃巧克力饼、金黄蛋糕(blondies)、松蛋糕(sponge cake)、脆皮松饼、纸杯蛋糕(cupcake)、薄烤饼(pan cake)、面包等。
通常，本文描述的产品和生产方法将保湿剂共混物及疏水共混物与食品配料组合，它们按照特定顺序添加到一起，以达到具有需要的感官特征(包括维持多种成分的水分活度水平)的延长保存期限。附图显示此产品的一个实施方案且总体上以10显示。
产品10显示了仅作为中等水分焙烤食品实施例的胡桃巧克力饼食品。胡桃巧克力饼产品10具有含碎脆曲奇片(ground crunchy cookie piece)14和糖滴(confectionary droplet)16分散其中的胡桃巧克力饼成分12。备选实施方案中，碎脆曲奇片14可仅置于胡桃巧克力饼成分12顶部。该实施例中，胡桃巧克力饼成分12可具有水分活度水平为0.5至0.75，且碎脆曲奇片14可具有水分活度范围0.2至0.3。以下所述的该食品的配方和生产方法使胡桃巧克力饼成分12能在其整个保存期限内维持其水分含量。所述配方和生产方法也使曲奇片14能够保持坚硬质地，无论甚至六个月后它们是否具有明显更低的水分活度。这是由于胡桃巧克力饼成分12的降低的水分迁移特征。胡桃巧克力饼产品10提供感官上令人愉快的食品，这在于它提供了与胡桃巧克力饼的湿/软(fudgy)质地相比的脆曲奇质地和胡桃巧克力饼、曲奇和糖滴之间的对比口味。糖滴可被加甜和加香，例如用香子兰香精。
如上所述，产品10可在耐储存、中等水分焙烤食品中控制保水性和水分迁移。该水分控制系统含有保湿剂共混物和疏水共混物。该水分控制系统包括具有不同水亲和性的食品配料(例如不同的糖、糖浆、可可、脂类、甘油、亲水胶体等)的独特组合。该食品优选能够在至少六个月保存期限维持软且湿的焙烤食品的水分含量，及所需的感官特性。该食品的一种可能的疏水成分为油/乳化剂共混物，该共混物的功能性通过添加和混合程序的顺序来优化。感官结果表明该二组分系统在具有水分活度范围0.5至0.75的中等水分食品中有效且不必使用防腐剂或抗微生物剂系统。
产品10的示例性组分描述于下表1。
表1
表1显示本发明组合物的一个具体实施方案且可被分成保湿剂共混物、亲水胶体共混物、疏水共混物和食品配料。食品配料的组合仅受食品开发者想象的限制，所以是无限的。然而，这些实施方案的水分控制系统在中等水分食品中为保湿剂共混物、亲水胶体和疏水共混物的组合物。保湿剂成分可包含甘油和聚葡萄糖。其他可能的保湿剂可包括其他变化形式的甘油、丙二醇、甘油三乙酸酯、多元醇(例如山梨醇、木糖醇和麦芽糖醇)、其他聚合多元醇如聚葡萄糖、或天然提取物(如皂树皮、乳酸)。表1还显示了黄原胶、藻酸钠和甲基纤维素的亲水胶体组分。其他可能的亲水胶体可包括瓜耳胶、其他藻酸盐、纤维素胶、麦芽糖糊精或羟基丙基甲基纤维素。表1还显示了疏水组分如多种脂质，包括非氢化起酥油、大豆油+TBHQ(叔丁基氢醌)、乳化剂(例如单-、二-、三-甘油酯)、巧克力浆。已注意到任何可食用的脂质可用于该组分(例如向日葵子油、低芥酸菜子油(canola oil)等)。
具体示例性组分描述于下表2。
表2
表2的胡桃巧克力饼食品可通过改善保湿性并减少水分迁移的具体方法来制备。表2的实施方案中，组3含黄原胶、藻酸钠、甲基纤维素和水的亲水胶体组分为预混合的。类似地，非氢化起酥油、大豆油+TBQH、乳化剂和巧克力浆的疏水脂质组分也是预混合的。
该产品的总混合可包括先低速(low)混合组1再加工胡桃巧克力饼、碎曲奇和水的组分约2分钟。组2的组分和组3预混物可都加入组1共混物并低速共混约2分钟。最终，在本实例中，糖滴可加入组1、2和3共混物并低速混合约1分钟。这产生了具有约0.69的水分活度比值和12至15％湿度的组合物。该产品可与46摄氏度的水用高剪切搅拌器混合，产生(leaving)约30摄氏度的面团温度。在本方法中，保湿剂/亲水胶体基质先制成，然后用疏水油/乳化剂共混物对其涂覆。已成形的基质上的疏水表面涂层生成所需的水分隔层。保湿剂/亲水胶体抑制水的迁移。
焙烤、切割和包装表2组合物的示例性方法如下表3所述。产品10可用平锅焙烤方法焙烤，以模仿“家庭烤制的”胡桃巧克力饼(即，外观和质地)。该产品还可被切割并用高防湿透明膜独立包装。
表3
使用本方法，许多其他实施方案也可采用，例如没有再加工组分的表4所述一例。
表4
在该实施方案中，所有组分可被低速混合2分钟。可通过先添加黄原胶、藻酸盐和甲基纤维素在水中的亲水胶体预混物，再添加起酥油、油、乳化剂和浆液的脂质预混物，从而加入组2预混物。最后，任选糖滴可被添加。其他实施方案可包括添加改性淀粉或除去藻酸钠。事实上，有几乎无限多的中等水分焙烤食品配料组合可从该水分控制系统获益。
虽然产品和方法与具体实施方案一起被描述，但显然依照上文描述的许多可选的、改良的和变化的方案对于本领域技术人员是明显的。
Claims (15)
1.一种用于制成的中等水分食物组合物的延长保存期限的水分控制系统，该控制系统包含：
保湿剂共混物；
亲水胶体共混物；和
疏水共混物。
2.权利要求1的水分控制系统，其中所述保湿剂共混物选自：甘油、丙二醇、甘油三乙酸酯、多元醇、木糖醇、麦芽糖醇、聚合多元醇、聚葡萄糖、皂树皮天然提取物和乳酸天然提取物。
3.权利要求2的水分控制系统，其中所述保湿剂共混物包含甘油和聚葡萄糖。
4.权利要求3的水分控制系统，其中所述保湿剂共混物包含约0.001至14％重量甘油和约0.51至3％重量聚葡萄糖。
5.权利要求1的水分控制系统，其中所述亲水胶体共混物选自：黄原胶、瓜耳胶、藻酸盐、纤维素胶、麦芽糖糊精和羟基丙基甲基纤维素。
6.权利要求5的水分控制系统，其中所述亲水胶体共混物包含：黄原胶、藻酸钠和甲基纤维素。
7.权利要求6的水分控制系统，其中所述亲水胶体共混物包含约0.001至0.1％重量黄原胶、约0.001至0.3％重量藻酸钠和约0.001至0.50％重量甲基纤维素。
8.权利要求1的水分控制系统，其中所述疏水共混物包含可食用脂质。
9.权利要求7的水分控制系统，其中所述疏水共混物包含：非氢化起酥油、大豆油+TBHQ(叔丁基氢醌)、乳化剂和浆液。
10.权利要求9的水分控制系统，其中所述疏水共混物包含约0.24至1.9％重量非氢化起酥油、约1.69至13.5％大豆油+TBHQ(叔丁基氢醌)、约0.36至2.85％重量乳化剂和约0.36至2.85％重量浆液。
11.一种制成的中等水分食物组合物，该食物组合物包含：
食品配料；
水；和
用于制成的中等水分食物组合物的延长保存期限的水分控制系统，该控制系统含有保湿剂共混物、亲水胶体共混物和疏水共混物。
12.权利要求11的食物组合物，该食物组合物包含：
约94.7至26.9％重量食品配料；
约2.5至35％重量水；
约0.52至17％重量保湿剂共混物；
约0.003至0.9％重量亲水胶体共混物；
约2.3至20.2％重量疏水共混物；且
其中该组合物具有水分活度(Aw)范围约0.5至0.75。
13.一种制备含有延长保存期限的水分控制系统的中等水分食物组合物的方法，该方法包括以下步骤：
预混合保湿剂共混物；
预混合亲水胶体共混物；和
将食品配料与保湿剂共混物和亲水胶体共混物混合以形成基质；和
将该基质用疏水共混物涂覆。
14.权利要求13的方法，该方法还包括以下步骤：
生成所述组合物；
焙烤该组合物；
后冷却；
切割；和
用气密的包装包装该组合物。
15.权利要求13的方法，其中所述保湿剂共混物为权利要求3的共混物，所述亲水胶体共混物为权利要求6的共混物，且所述疏水共混物为权利要求9的共混物。
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| CN103547160A (zh) * | 2011-05-17 | 2014-01-29 | 巴尔森有限责任两合公司 | 用于生产糕点的方法 |
| CN102972469A (zh) * | 2011-09-05 | 2013-03-20 | 中国人民解放军总后勤部军需装备研究所 | 耐贮蛋糕及其制备方法 |
| CN104411183A (zh) * | 2012-07-02 | 2015-03-11 | 洲际大品牌有限责任公司 | 具有松软嫩润质构的烘焙食品 |
| CN113261589A (zh) * | 2016-11-07 | 2021-08-17 | 聚合物天然控股股份公司 | 涂覆组合物及其使用方法 |
| CN111149906A (zh) * | 2018-11-08 | 2020-05-15 | 内蒙古伊利实业集团股份有限公司 | 保质期延长的冰糖葫芦及其制备方法 |
| CN114222500A (zh) * | 2019-08-14 | 2022-03-22 | 奇华顿股份有限公司 | 延长面包保质期的方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| AR077860A1 (es) | 2011-09-28 |
| US20110038995A1 (en) | 2011-02-17 |
| BRPI1002736A2 (pt) | 2012-05-29 |
| MX2010008935A (es) | 2011-02-18 |
| AU2010206106A1 (en) | 2011-03-03 |
| CA2712650A1 (en) | 2011-02-12 |
| KR20110016831A (ko) | 2011-02-18 |
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