CN102170794B - 通过处理食品产品降低丙烯酰胺的方法 - Google Patents
通过处理食品产品降低丙烯酰胺的方法 Download PDFInfo
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- CN102170794B CN102170794B CN2009801385070A CN200980138507A CN102170794B CN 102170794 B CN102170794 B CN 102170794B CN 2009801385070 A CN2009801385070 A CN 2009801385070A CN 200980138507 A CN200980138507 A CN 200980138507A CN 102170794 B CN102170794 B CN 102170794B
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- potato
- blanching
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- water content
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Abstract
本发明公开了一种制作低丙烯酰胺的马铃薯薄片的方法。当使用由本发明制作的经处理的马铃薯薄片制作低水分,耐储存的食品产品时,与使用未经处理的薄片相比,丙烯酰胺的含量将较低。本发明涉及在捣碎步骤前在酸性溶液中处理马铃薯切片。可选地,在滚筒干燥马铃薯泥并将经干燥的马铃薯泥研磨至马铃薯薄片前,可以将丙烯酰胺还原剂添加至经烹制且经捣碎的马铃薯中。
Description
发明背景
交叉引用的相关申请
本申请是第11/624,496号共同待定的美国专利申请的部分继续申请,第11/624,496号申请是于2005年1月11日提交的第11/033,364号共同待定的美国专利申请的部分继续申请,第11/033,364号申请是于2004年8月30日提交的第10/929,922号共同待定的美国专利申请的部分继续申请和于2004年8月31日提交的第10/931,021号共同待定的美国专利申请的部分继续申请,它们是均于2003年2月21日提交的第10/372,738号美国专利申请和第10/372,154号美国专利申请的部分继续申请。第10/372,154号美国专利申请是于2002年9月19日提交的第10/247,504号美国专利申请的部分继续申请。
技术领域
本发明涉及一种生产脱水的食品产品的方法,并且更具体地,本发明涉及一种制作具有降低含量的丙烯酰胺的脱水的马铃薯产品的方法。
相关技术的说明
在食品工业中,以马铃薯为基料的产品通常由面团混合物制作,这些面团混合物包括例如马铃薯薄片,马铃薯颗粒,马铃薯面粉和马铃薯淀粉的马铃薯衍生物。这些以马铃薯为基料的产品的例子包括马铃薯片和马铃薯条。
马铃薯薄片和马铃薯颗粒是最常见类型的脱水的马铃薯产品。马铃薯薄片和马铃薯颗粒包括被干燥至6%至8%的含水量的马铃薯块茎的脱水的单细胞或细胞聚集体。这意味着,马铃薯薄片具有晶体状形状,而马铃薯颗粒具有颗粒形状。马铃薯薄片和马铃薯颗粒可以被再水合(即再造)以制作经捣碎的马铃薯产品和经合成的零食产品。
制作马铃薯薄片和马铃薯颗粒的各种方法在现有技术中是已知的。大多数现有技术的方法的一个目的是提供可以被再水合以制作具有新鲜的经烹制的马铃薯的风味和质地的马铃薯产品的薄片或颗粒。
图1显示了在传统的现有技术的制作马铃薯薄片的方法中的工艺步骤。首先,新鲜的马铃薯被清洗,去皮,切片至0.5英寸的切片并可选地被漂洗。随后,生马铃薯切片被预先烹制,通常是在水温160°F至165°F(71.1℃至73.9℃)的水中浸泡15至20分钟。在此使用的术语“预先烹制”和“烫漂”是同义的。在预先烹制步骤中,水的pH值通常是6.25至6.50。预先烹制步骤使马铃薯细胞中的淀粉成胶状,优选使马铃薯细胞的溶胀和破裂最小化,使得凝沉(retrogradat ion)可以在随后的冷却步骤中发生。在马铃薯细胞之间形成的键将在随后的烹制和干燥步骤中被保留,并且再造的最终薄片将具有降低的粘性。
冷却步骤通过将经预先烹制的马铃薯切片在水温处于或低于75°F(23.9℃)的水中浸泡20至60分钟进行。在冷却后,马铃薯切片通常使用190°F至250°F(87.8℃至121℃)温度的蒸汽被烹制15至60分钟。蒸制器的一种类型包括将马铃薯切片移动经过含有直接蒸汽(live steam)的蒸汽腔的螺杆传送器。
烹制后,经烹制的马铃薯切片被粉碎形成马铃薯泥。粉碎马铃薯切片的典型方式包括切削(ricing),捣碎和切碎。随后,将添加剂添加至马铃薯泥以改进风味,质地,稳定性和马铃薯泥的干燥。典型的添加剂包括延缓非酶褐变的亚硫酸氢钠溶液,和甘油一酸酯乳化剂的乳化液,抗氧化剂和各种螯合剂。在添加添加剂的步骤后,对马铃薯泥进行干燥步骤,通常使用滚筒式干燥机。滚筒式干燥机将马铃薯泥干燥至具有6%至10%含水量的马铃薯片。在干燥后,马铃薯片可以使用例如锤磨机的粉碎设备被粉碎至马铃薯薄片。
图2显示了在传统的现有技术的制作马铃薯颗粒的方法中的工艺步骤。首先,基本如前面描述的,生马铃薯被清洗,去皮,切片,预先烹制,冷却,烹制,粉碎并添加添加剂。在捣碎混合步骤中,热的经烹制的马铃薯与干燥的加回(add back)颗粒进行混合直到获得均匀的潮湿混合物。捣碎混合后,调节步骤使混合物中的水分均衡,随后将其通过细网孔振动筛,以去除大的成块物和擦伤部分的马铃薯组织。随后,产品被进一步混合,并使用例如气动干燥机或流化床干燥机的干燥设备进行干燥。干燥至12%至13%的含水量后,一部分材料被去除用于加回,并且随后再次使用干燥设备将剩余物最终干燥至6%至10%的含水量。
上面描述的制作马铃薯薄片和马铃薯颗粒的两种工艺自1950年起在现有技术中使用。这些年来各种工艺已经被提出,其中上述制作工艺已经被改进。典型的工艺在Beck等的第5,707,671号和第5,292,542号美国专利;Lewi s的第3,574,643号美国专利和Rainwater等的第3,764,716号美国专利中被描述。
马铃薯薄片作为成分用于包括合成零食片的许多食品产品中。虽然马铃薯薄片或马铃薯颗粒的特定化学成分基于各种因素,例如马铃薯品种,马铃薯生长的土壤类型和地理位置,以及储存环境,大多数马铃薯天然具有例如天冬酰胺酸的氨基酸和例如果糖和葡萄糖的还原糖,当受到足够的热量时,它们可以生成丙烯酰胺。在马铃薯薄片中生成较少的丙烯酰胺,可能是因为马铃薯薄片和颗粒通常具有重量比6%至15%之间的含水量。例如,薄片的分析已经揭示了薄片中非常低的丙烯酰胺含量(低于100ppb)。然而,当这些薄片用于随后在高于120℃的温度热加工的面团中来制作低水分食品产品(例如,低于重量比3%的含水量)时,这种食品产品具有稍高于100ppb的丙烯酰胺含量。因此,需要制作可以作为食品产品中成分的例如马铃薯薄片或马铃薯颗粒的食品成分,其使得食品产品具有降低的丙烯酰胺含量。还需要提供降低由切片或切碎的马铃薯制作的食品产品中的丙烯酰胺含量的有效的处理方法。
发明内容
一方面,本发明涉及制作低丙烯酰胺食品成分的方法。一方面,具有天冬酰胺酸的生食品被去皮并切片并在酸性溶液中进行处理。在一个实施例中,食品块在烫漂步骤中用酸进行处理。一方面,经处理的食品块被蒸制。经处理的马铃薯切片随后被捣碎并被干燥至重量比6%至15%的含水量。一方面,本发明提供了可以作为面团中成分的低丙烯酰胺的马铃薯薄片,其中面团在高于120℃的温度被热加工至重量比3%的含水量。一方面,本发明涉及在酸性溶液中天然烹制(native cooking)食品块以制作经处理的食品块,捣碎并干燥经处理的食品块。一方面,本发明涉及在酸性溶液中烫漂食品块,并干燥食品块。本发明的上述以及此外的特征及优点在以下的描述中将更加明显。
附图说明
被认为是本发明特有的新颖性特征将在本发明所附的权利要求中提出。但是,通过参考下面说明性的实施例的详细描述并结合附图将更好地理解本发明本身以及其优选的实施方式,进一步的目的和其优点,其中:
图1显示了在现有技术中的制作马铃薯薄片的方法中的工艺步骤的流程图;
图2显示了在现有技术中的制作马铃薯颗粒的方法中的工艺步骤的流程图;
图3显示了根据本发明的一个实施例制作经处理的马铃薯薄片的方法中的流程图。
详细描述
图3显示了根据本发明的一个实施例制作经处理的马铃薯薄片的方法中的流程图。图3仅仅显示了本发明的一个实施例。各种步骤和成分可以被插入或从所示的实施例中去除,并仍在本发明的范围内。
首先,可以选择并将生马铃薯一起混合以实现需要的组合物。例如,具有例如重量比0.8%的相对低还原糖含量的马铃薯可以与具有例如重量比2%的较高还原糖含量的马铃薯混合以在马铃薯泥中实现需要的还原糖含量。如前面提到的,马铃薯的特定化学组合物,包括还原糖浓度取决于多种因素,例如马铃薯品种,马铃薯生长的土壤类型和地理位置,和储存环境。因此,可能需要混合生马铃薯原料以产生具有需要化学组合物曲线的马铃薯泥。可以使用任何商业可获得的马铃薯以制备传统的马铃薯薄片。例如,可以使用的马铃薯切削品种包括但不限于Aurora,Agria,Atlantic,Erntestolz,IdahoRusset,Kinnebec,Kennebec,Lady Rosetta,Lady Clair,Hermes,Maris Piper,Mentor,Monona,Norgold,Norchip,Norkota,Oneida,Sebago,Saturna,Snowden,和Tobique。
还可以使用的非切削马铃薯品种包括但不限于Marfona,King Edward,Yukon Gold,Desiree,Karlena和Estima。类似地,还可以使用例如Russet Burbank和Bintje的法国炸品种。虽然切削马铃薯通常用于制作具有相对低含量的还原糖的马铃薯脆片,并且通常不用于制作法国炸或烘焙马铃薯,根据本发明可以使用任何马铃薯,并且本发明不限于生理学或生物学构成的马铃薯。
经混合或未经混合的马铃薯随后可以通过现有技术中已知的方法进行清洗。随后,马铃薯优选被去皮,使得至少80%的果皮被去除,且优选至少85%的果皮被去除,且还要优选85%至95%的果皮被去除,并且在一个实施例中,高达100%的果皮被去除。由于马铃薯通常是椭圆形的并且由于外周马铃薯表面通常包括凹入部分,特别在马铃薯的芽眼区域,将果皮去除率增加至高于88%且甚至高于95%将导致经去皮的马铃薯形状从椭圆形变成圆形,并导致实质上较高含量的果肉损失。当由完全去皮的马铃薯制作的薄片作为成分用于热加工食品中时将比未去皮或部分去皮的马铃薯制作的马铃薯薄片产生较低含量的丙烯酰胺。
随后,经清洗且去皮的马铃薯可以被分割至较小的尺寸。分割可以包括切片,切割,切削,切小等。事实上,降低马铃薯尺寸的任何方法可用于分割步骤。在一个实施例中,被分割至马铃薯切片的马铃薯优选被切割至0.1英寸至0.5英寸之间的厚度,且优选0.3125英寸至0.50英寸。申请人已经发现由这些切片厚度制作的薄片作为成分用于热加工食品将比由较厚切片的马铃薯制作的薄片产生较低含量的丙烯酰胺。据信这一结果是因为增加的表面积与体积比为下面描述的酸烫漂步骤提供了额外的暴露。还可以通过进一步的切割切片提高表面积与体积比,例如通过将经切片的厚片切割至具有与经切片的厚片具有相同厚度的较小尺寸的块,和/或通过将厚片切割至山脊形状。应该指出的是可以使用比上面公开的稍薄的切片(例如0.053英寸),然而,切片较薄可能产生不希望的马铃薯物质的损失。
随后,在一个实施例中,切片马铃薯,也被称为厚片,在切片步骤后并在捣碎步骤前在酸性溶液中进行处理以制作多个经处理的食品块。在此使用的“经处理的食品块”指如图3中所示的,在天然水分烹制步骤(通常是蒸制步骤)前已经在浸泡步骤,烫漂步骤,清洗步骤和/或冷却步骤中在具有pH值3.0至6.0的酸性溶液中进行接触的食品,在一个实施例中在具有pH值3.5至5.0的酸性溶液中进行接触的食品。在此使用的“天然水分烹制”指烹制步骤,在此食品被烹制但在天然水分烹制步骤后且在捣碎步骤前将含水量保持在5%的其天然含水量中。因此,通过烹制步骤的脱水由不存在至最少化。
具有高于pH值6.0的酸性溶液不能有效地处理厚片。低于pH值3.5可能损坏细胞壁,引起马铃薯切片的表面脱落,使得它难于进行切片的天然水分烹制。在一个实施例中,pH值在单元操作的出口或接近单元操作的出口进行测定。例如,烫漂液的pH值在接近烫漂器的出口或在烫漂器的出口处进行测定。
在一个实施例中,酸性溶液具有70°F至212°F,优选150°F至180°F,且最优选160°F至175°F之间的温度。较高的温度需要较少的酸(例如,可以使用pH值范围接近5.0的酸)以实现相同的理想结果。在一个实施例中,切片被浸泡15至30分钟。虽然由于上述时间范围是在现有的薄片制作操作中在烫漂器中耗费的典型的时间段,所以这一范围是优选的,但是也可以使用其它的适合的时间。在酸烫漂的实施例中,足量的酸被注入以在烫漂器中保持3.5至6.0的pH值。烫漂器可以具有循环泵以将水从烫漂器的下游末端循环回到烫漂器的上游末端。由于它可能需要将烫漂器中的游离淀粉清洗掉,其它的补充水可能是必要的并且可以使用连续补充酸的注入系统,从而可以测定烫漂器出口处或出口附近的酸含量,并且可以必要的添加酸以确保烫漂器中的烫漂水保持在需要的pH值范围。
在一个实施例中,可以使用的酸选自食品化学新指南中的食品级酸和通常公认为安全的酸。应该指出的是,食品级酸可以是强酸,弱酸,或有机酸和它们的混合物。食品级酸的例子包括但不限于选自柠檬酸,磷酸和盐酸中的一种或多种酸。
在一个实施例中,经烫漂的马铃薯随后通过将经预先烹制/经烫漂的马铃薯切片在保持于75°F(23.9℃)或低于75°F(23.9℃)的水中20至60分钟中进行冷却。在另一个实施例中,如果由马铃薯薄片制作的具有较大内聚力的面团,冷却步骤可以省略并且切片可以用热水(例如120°F至212°F,且优选160°F至170°F)清洗。
在一个实施例中,在冷却步骤后,马铃薯块在天然烹制步骤中用蒸汽或在水中浸没一段足够的时间和温度以完成烹制,淀粉的凝胶程度,降低酶活性和软化马铃薯至它们可以被捣碎的点。在一个实施例中,天然水分烹制步骤用190°F至250°F(87.8℃至121℃)的蒸汽温度进行15至60分钟。在浸泡,烫漂和/或冷却步骤中添加至马铃薯块中的任何的酸基本在天然水分烹制步骤中被去除。
在一个实施例中,制作低滤的马铃薯薄片。低滤的马铃薯薄片是指由未经烫漂或预先烹制并随后在烹制前进行冷却的马铃薯切片制作的马铃薯薄片。此外,低滤的马铃薯薄片通过蒸制(例如天然水分烹制步骤)马铃薯切片并随后将那些经烹制的马铃薯切片捣碎而制作。因此,在一个实施例中,将酸添加至蒸制步骤,并且马铃薯薄片不经烫漂/预先烹制步骤进行制作。可以使用任何的清洗步骤以去除在烹制步骤中添加至食品块中的酸。然而,来自天然水分烹制步骤的冷凝物可以从切片中去除适量的酸。
在另一个实施例中,混合的经处理的薄片比标准薄片更加粘着,但比低滤的马铃薯薄片少些粘性,混合的经处理的薄片通过去除薄片处理工艺中的冷却步骤,但在酸烫漂和在蒸制前添加热水(160°F至165°F)的清洗步骤以去除来自经烫漂的厚片的过多的酸。这种热水将不会冷却经酸烫漂的厚片,使得它们糊化的淀粉逆向变质(ret rograde)。因此,在这一实施例中,由于水的接触,仍然存在还原糖的浸提损失,所以据信由这种类型的薄片制作的热加工的零食将具有与由传统薄片制作的零食相似的风味。在酸烫漂后通过使用热水步骤,表面酸的清洗被保持,但是冷却步骤促进的薄片厚度的损失应该被降低。由以这种可选实施例处理的薄片制作的零食面团应该比由传统薄片制作的面团具有更好的粘结性。这样的薄片可能有益于在低面团水分需要较大粘结性的面团,并且降低零食褐变并可能通过存在于薄片中的还原糖的降低而降低了丙烯酰胺含量。
参看图3,在一个实施例中,天然水分烹制步骤后,经烹制的马铃薯切片被粉碎形成马铃薯泥。用于粉碎马铃薯切片的典型方式包括切削,捣碎和切碎。随后,在一个实施例中,可以将丙烯酰胺还原剂和优选高达占马铃薯重量比0.9%的氯化钙添加至马铃薯泥。
应该注意的是,在捣碎步骤后,过多添加的酸可能使得经捣碎的马铃薯难于混合,这是因为当将酸添加至经捣碎的马铃薯时,酸将使葡萄糖单元之间的糖苷键断裂并使得马铃薯表面更加易溶解。可溶性淀粉的增加含量可能使得面团较粘并因此使得它更加难于混合并进行滚筒干燥。
可以添加至马铃薯泥中的丙烯酰胺还原剂包括但不限于例如天冬酰胺酶的酶,一种或多种还原丙烯酰胺的氨基酸,还原丙烯酰胺的二价或三价阳离子,优选所述盐具有pKa小于4的阴离子,酸和它们的混合物。在一个实施例中,丙烯酰胺还原剂包括钙盐。还原丙烯酰胺的氨基酸可以选自半胱氨酸,赖氨酸,氨基乙酸,组氨酸,丙胺酸,蛋氨酸,谷氨酸,天门冬氨酸,脯氨酸,苯基丙氨酸,缬氨酸,精氨酸和它们的混合物。具有pKa小于4的阴离子的盐可以选自氯化钙,乳酸钙,苹果酸钙,葡萄糖酸钙,磷酸二氢钙,醋酸钙,乳糖酸钙,丙酸钙,硬脂酰乳酸钙,氯化镁,柠檬酸镁,乳酸镁,苹果酸镁,葡萄糖酸镁,磷酸镁,硫酸镁,六水合氯化铝,氯化铝,铵明矾,钾明矾,钠明矾,硫酸铝,三氯化铁,葡萄糖酸亚铁,富马酸亚铁,乳酸亚铁,硫酸亚铁,氯化铜,葡萄糖酸铜,硫酸铜,葡萄糖酸锌和硫酸锌。
添加添加剂步骤后,通常用滚筒式干燥机对马铃薯泥进行干燥步骤。滚筒式干燥机将马铃薯泥干燥至具有6%至15%含水量的马铃薯片。滚筒式干燥机不使用热油进行干燥。干燥后,使用例如锤磨机的粉碎设备将马铃薯片粉碎至马铃薯薄片。
在一个实施例中,本发明可以用于处理脱水冷冻的食品产品。例如,在一个实施例中,脱水冷冻的马铃薯通过将生马铃薯切割成立方体制作。可以使用任何适当的立方体尺寸,包括每边具有1/4英寸或3/8英寸的尺寸至具有1/2″x1″x1″尺寸的立方体。随后,立方体可以在150至180°F的温度,pH值3.5至6.0之间的溶液中进行酸烫漂,并且随后在烤箱中被部分干燥至重量比10%至65%的含水量,优选重量比52%至62%的含水量。部分干燥的立方体随后可以被冷冻用于后续使用。
例子
提供下面的例子更加全面地说明本发明并不是为了限制本发明的目的。
例1-酸处理的厚片和酸处理的泥的对照试验
为了确定各种处理对马铃薯同时对制作的马铃薯薄片的影响,对照组将对照根据本发明的各种实施例制作的马铃薯薄片的其它五组样品。
设计一系列试验以评估在制作用于制作低丙烯酰胺的油炸或烘焙产品的经处理的薄片的马铃薯切片的各种处理的相对效果。对照薄片由与图1讨论的相似的现有技术的方法进行制作,而不使用任何添加的酸或氯化钙。试验薄片由切片马铃薯制作,其放置于各种溶液中处理15分钟。例如,在下表中显示的试验1至3和5中,在图3显示的捣碎步骤后,将不同量的添加剂添加到马铃薯泥。添加至马铃薯泥中的添加剂酸的量基于捣碎器/烫漂器中的马铃薯的重量比。在试验4和5中,在图3中显示的烫漂步骤中将酸添加至马铃薯厚片。马铃薯厚片在160°F进行酸烫漂15分钟。马铃薯薄片被滚筒干燥至7.5%至11%的含水量。
来自每个薄片样品的多个薄片与预凝胶淀粉,糖,化学发酵剂,卵磷脂,油和水混合以制作马铃薯脆片面团。马铃薯薄片具有80%的面团成分(即没有添加的水)。面团被压片并切割至片形状并在具有初始550°F和终结270°F温度曲线的烤箱中被烘焙至低于2%的含水量。经烘焙的马铃薯脆片由GC-MS进行丙烯酰胺试验。随后,经烘焙的马铃薯脆片由试验室的专家小组(expert laboratory panel)进行品尝。试验结果在下面显示。
表1:批次试验
*烫漂中30gal的水用于2001b的马铃薯
**对于经烘焙的产品,与同时制作的对照样品进行对照
***烫漂器中的酸和捣碎器中的CaCl2
****由试验室的专家小组获得的最终产品评估
这些试验证实在烹制步骤前在酸中处理马铃薯厚片,当制作马铃薯薄片时可以有效地使得薄片具有低丙烯酰胺,添加至泥中较少的氯化钙没有异味。据信没有异味是由于任何在烫漂步骤中添加的酸在冷却和天然水分烹制步骤中与冷却水,蒸汽,冷凝物和/或热水接触而被清洗掉的结果。另一方面,添加至泥中的酸,在滚筒干燥前不被去除,随着烘焙的脆片运送,并因此产生异味。此外,由于酸被混合至泥中,这些酸的去除将非常困难。
例2-氯化钙处理的厚片的试验
进行另一项试验以分析在烫漂步骤添加氯化钙的影响。在马铃薯薄片制作的任何加工步骤中,对照批次不添加氯化钙。制作一批马铃薯薄片,其中占生马铃薯重量比0.92%的氯化钙在烫漂步骤被添加至马铃薯厚片,如图3所示。
来自每个薄片样品的多个薄片与预凝胶淀粉,糖,化学发酵剂,卵磷脂,油和水混合以制作马铃薯脆片面团。马铃薯薄片具有80%的面团成分(即没有添加的水)。面团被压片并切割至片形状并在具有初始550°F和终结270°F的温度曲线的烤箱中被烘焙至低于重量比2%的含水量。经烘焙的马铃薯脆片由GC-MS进行丙烯酰胺试验。随后,经烘焙的马铃薯脆片由试验室的专家小组进行品尝。试验结果在下面显示。
表2:批次试验-501b马铃薯/hr
处理 | 量 | 处理 | AA,%降低* | 评论*** |
氯化钙 | 0.92% | 厚片 | 0.00% | 无异味 |
***由试验室的专家小组获得的最终产品评估
如上面试验所揭示的,与酸不同,在烫漂步骤添加氯化钙对由薄片制作的食品产品的丙烯酰胺含量没有影响。
例3-烫漂中对马铃薯薄片的酸处理
基于上述试验结果,设计接下来的一系列试验以评估用于制作低丙烯酰胺薄片的各种马铃薯厚片处理的相对效果,并对照由对照薄片和经处理的薄片或低丙烯酰胺薄片制作的最终产品的味道和质地。具体地,在烫漂器中用酸处理进行其它的试验。
为了确定各种处理对马铃薯同时对制作的马铃薯薄片的影响,对照样品将对照根据本发明的各种实施例制作的马铃薯薄片的其它十二组样品。
对照薄片由与图1讨论的相似的现有技术的方法进行制作,而不使用任何添加的酸或氯化钙。试验薄片由马铃薯厚片制作,其放置于食品级盐酸的各种溶液中处理15分钟。
来自每个薄片样品的多个薄片与预凝胶淀粉,糖,化学发酵剂,卵磷脂,油和水混合以制作马铃薯脆片面团。马铃薯薄片具有干基80%的面团成分(即没有添加的水)。面团被压片并切割至片形状并在具有初始550°F和终结270°F温度曲线的烤箱中被烘焙至低于重量比2%的含水量。经烘焙的马铃薯脆片由GC-MS进行丙烯酰胺试验。随后,经烘焙的马铃薯脆片由试验室的专家小组进行品尝。
可接受性的特征以九点喜好者评分进行评定。九人显示消费者喜好特定质量的反应被评定为极好;八人显示消费者喜好此质量的反应被评定为非常好;七人的反应显示消费者比较喜欢它;六人的反应显示消费者有些喜欢此质量;五人的反应显示消费者既不喜欢也不讨厌此质量;四人的反应显示消费者有些不喜欢此质量;三人的反应显示消费者不太喜欢它;两人的反应显示消费者不喜欢它;并且一人的反应显示消费者非常不喜欢此质量。试验结果如下所示。
1DEP*100是二甲基-乙基-吡嗪乘以100的值
2ppm指每百万份产品中的物质份数
由上面数据所揭示的,在烫漂中使用酸,随后在捣碎步骤中且在滚筒干燥前添加氯化钙使得经处理的马铃薯薄片可以用于制作低丙烯酰胺的油炸的且烘焙的零食。这一数据进一步支持了这一结论,在天然水分烹制步骤前通过使用酸,同时在捣碎步骤中使用氯化钙制作的经处理的薄片,比如果没有进行酸的预先处理和未添加氯化钙的相比,当随后油炸至低于重量比3%的含水量时使得食品产品具有在最终食品产品中实质较低的丙烯酰胺。
由上面试验所揭示的,在天然水分烹制步骤前且在捣碎步骤前添加酸使得经处理的马铃薯薄片可用于制作低丙烯酰胺的油炸的和烘焙的零食。在此使用的术语“低丙烯酰胺马铃薯薄片”意思是在天然水分烹制步骤前或过程中,且在捣碎步骤前进行酸烫漂的马铃薯薄片,由此生产的马铃薯薄片随着后续的高于120℃的食品温度热加工至低于重量比3%的含水量,使得食品产品比没有在蒸制前进行酸烫漂的热加工的马铃薯薄片相比具有较低的丙烯酰胺。此外,本发明的经处理的马铃薯薄片用作低水分,即食食品产品中的一种成分使得食品产品比如果由捣碎步骤前不经酸处理步骤的现有技术的薄片制作的产品相比具有较低的丙烯酰胺浓度。此外,在一个实施例中,由于在烫漂步骤前或过程中进行了酸处理,酸溶液可以在后续烹制和其它单元操作中被清洗掉。因此,由酸造成的异味将最少并且将不被大多数消费者察觉,并且上表中的消费者可接受性数据暗示着由经处理的薄片制作的食品产品在整体消费者可接受性(质地,味道,风味)和风味可接受性上接近于由未经处理的薄片制作的对照食品产品。
同样由上表显示的数据所揭示的,与涉及丙烯酰胺的生成的麦拉德褐变反应有关的成分的降低。麦拉德反应生成褐色,斯托克醛(例如甲硫基丙醛和苯乙醛),吡嗪(例如二甲基-乙基-吡嗪)和丙烯酰胺。例如二甲基-乙基-吡嗪浓缩物与丙烯酰胺浓度具有相对高的相关性(例如0.85的相关值)。丙烯酰胺和吡嗪很好的相关,因为吡嗪是由天冬酰胺酸中释放的氨生成的并且因为吡嗪生成的活化能与丙烯酰胺生成的活化能相似。
与涉及丙烯酰胺生成的麦拉德褐变作用有关的成分的分析数据进一步支持此数据和趋势,显示了由经处理的薄片制作的食品中的丙烯酰胺含量的降低。
例4-对照的酸烫漂-磷酸和盐酸
为了对照弱酸和强酸的酸烫漂的效果,进行一系列试验以评估用于制作低丙烯酰胺薄片的各种马铃薯切片处理的相对效果并对照对于酸烫漂使用的两种不同的酸的烫漂水的可滴定酸度。
对照薄片由与图1讨论所类似的现有技术方法制作,而不使用任何添加的酸或氯化钙。试验薄片由切片马铃薯制作,切片马铃薯被放置于160°F的用于酸烫漂的两种酸性溶液中的一种15分钟。在浓缩的酸被混合至一罐热水和马铃薯厚片后测定烫漂水的pH值。同时取烫漂水样品并使用0.1N的NaOH用于可滴定酸度的试验。在马铃薯切片在酸中烫漂15分钟后离开烫漂器时再次测定pH值和可滴定酸度。随后冷却马铃薯厚片,并且捣碎后进行天然水分烹制。如图3所示在捣碎步骤后在一些试验样品中添加氯化钙。随后经捣碎的马铃薯进行滚筒干燥以制作马铃薯薄片。
来自每个薄片样品的多个薄片与预凝胶淀粉,糖,化学发酵剂,卵磷脂,油和水混合以制作马铃薯脆片面团。马铃薯薄片具有80%的面团成分(即没有添加的水)。面团被压片并切割至片形状并在具有初始550°F和终结270°F温度曲线的烤箱中被烘焙至低于重量比2%的含水量。经烘焙的马铃薯脆片由GC-MS进行丙烯酰胺试验。试验结果在下面显示。本领域的技术人员将理解H3PO4对应磷酸,CaCl2对应氯化钙,且HCl对应盐酸。
有趣地,在多个试验中,由用盐酸处理的薄片制作的食品产品产生基本较低或与由磷酸处理的薄片制作的食品产品相似含量的丙烯酰胺,甚至当添加磷酸时产生相似的pH值。因此,趋势说明盐酸比磷酸更加有效。
虽然上述公开说明本发明适用于马铃薯薄片和由马铃薯薄片和马铃薯颗粒制作的食品,本发明还可适用于其它的产品,例如在热加工前,马铃薯面粉可以被烫漂,切割并进行天然水分烹制。例如,通过清洗玉米以去除玉米丝和其它外来物,烫漂玉米以使酶失活,将玉米切割成圆块并将玉米放置于容器中,添加盐水,酸化水或其它适合的溶液,密封容器并在天然水分烹制步骤中加热容器以制作罐装玉米。基于讨论的食品产品,天然水分烹制步骤对于各种时间和温度都可以进行。例如,当干馏罐装玉米时,天然水分烹制步骤可以进行例如升压(例如30psig)和240°F至270°F的温度范围至少5分钟且5分钟至180分钟。随后,罐被冷却并且经处理的玉米可以用作热加工食品产品中的一个成分。
通过结合在此参考的第4,419,375号美国专利公开了一种制作马铃薯馅饼的方法。这一方法由本发明进行了改进以提供具有较低含量丙烯酰胺的马铃薯馅饼。例如,此参考文献的图1公开了提供去皮的马铃薯,将马铃薯切片,烹制马铃薯,并随后在进一步的干燥步骤前捣碎马铃薯。这一方法可以容易地通过在第4,419,375号美国专利的图1公开的烹制步骤前或过程中在酸中浸泡切片被改进。因此,本发明提供了一种制作低丙烯酰胺的马铃薯馅饼和薯饼的方法。类似地,本领域的技术人员根据本发明的公开将可以制作其它干燥的食品产品,包括但不限于马铃薯颗粒,马铃薯面粉。
虽然本发明已经参照优选实施例来进行具体说明和描述的,但是本领域的技术人员应当知道在不会背离本发明的思想和范围的情况下是可以进行形式和细节的各种变化的。
Claims (30)
1.一种制作干燥的马铃薯产品的方法,所述方法包括以下步骤:
a)切割马铃薯产品以制作多个具有天然含水量的马铃薯块;
b)在天然水分烹制所述马铃薯块之前,在保持在低于pH值6.0的酸性溶液中接触所述马铃薯块以制作多个经处理的马铃薯块,其中所述的酸性溶液包括盐酸和磷酸中的一种或两种;
c)天然水分烹制所述的经处理的马铃薯块,使得所述的经处理的马铃薯块具有的含水量在5%的所述的天然含水量内;
d)捣碎所述的经处理的马铃薯块;
e)干燥所述的经处理的马铃薯块至重量比6%至15%的含水量以制作所述的干燥的马铃薯产品。
2.根据权利要求1所述的方法,其中所述切割使得多个切片具有0.10英寸至0.50英寸之间的切片厚度。
3.根据权利要求1所述的方法,其中步骤b)在烫漂步骤前进行。
4.根据权利要求1所述的方法,其中步骤b)还包括同时在150°F至180°F之间的温度烫漂所述的马铃薯块的步骤。
5.根据权利要求4所述的方法,还包括将所述的干燥的马铃薯产品在高于120℃的食品温度热加工至低于重量比3%的含水量的步骤。
6.根据权利要求4所述的方法,还包括在所述的天然烹制步骤后的冷却步骤,其中所述的冷却步骤包括在步骤b)后将所述的经处理的马铃薯块在具有低于75°F(23.9°C)的温度的溶液中进行清洗。
7.根据权利要求6所述的方法,还包括将所述的干燥的马铃薯产品在高于120℃的食品温度热加工至低于重量比3%的含水量的步骤。
8.根据权利要求4所述的方法,还包括在所述的烫漂步骤后和所述的天然烹制步骤前的热水清洗,其中所述的热水清洗包括在步骤b)后在具有120°F至170°F之间温度的溶液中清洗所述的经处理的马铃薯块。
9.根据权利要求8所述的方法,还包括将所述的干燥的马铃薯产品在高于120℃的食品温度热加工至低于重量比3%的含水量的步骤。
10.根据权利要求1所述的方法,其中步骤b)在室温进行。
11.根据权利要求1所述的方法,其中步骤b)在70°F至212°F的温度进行。
12.根据权利要求1所述的方法,其中步骤b)的所述接触在烫漂器中进行。
13.根据权利要求1所述的方法,其中步骤b)的所述酸性溶液包括盐酸。
14.根据权利要求1所述的方法,其中步骤b)的所述的酸性溶液具有至少3.0的pH值。
15.根据权利要求1所述的方法,其中在步骤d)添加丙烯酰胺还原剂。
16.根据权利要求15所述的方法,其中所述的丙烯酰胺还原剂进一步包括钙盐。
17.根据权利要求1所述的方法,其中所述的干燥的马铃薯产品进一步包括马铃薯薄片。
18.根据权利要求1所述的方法,其中所述的干燥的马铃薯产品进一步包括马铃薯颗粒。
19.根据权利要求1所述的方法,其中所述的干燥的马铃薯产品进一步包括马铃薯面粉。
20.根据权利要求1所述的方法,其中在步骤a)前进行去皮步骤,其中至少85%的果皮被去除。
21.根据权利要求1所述的方法,其中步骤b)的所述的接触在烫漂器前的处理容器中进行。
22.根据权利要求1所述的方法,其中步骤b)和步骤c)同时进行。
23.一种制作干燥的马铃薯产品的方法,所述方法包括以下步骤:
a)切割马铃薯产品以制作多个具有天然含水量的马铃薯块;
b)在低于pH值6.0的酸性溶液中天然水分烹制所述的马铃薯块以制作多个经处理的马铃薯块,使得所述的经处理的马铃薯块具有的含水量在5%的所述的天然含水量内,其中所述的酸性溶液包括盐酸和磷酸中的一种或两种;
c)捣碎所述的经处理的马铃薯块;
d)干燥所述的经处理的马铃薯块至重量比6%至15%的含水量以制作所述的干燥的马铃薯产品。
24.根据权利要求23所述的方法,还包括在步骤b)后清洗所述的经处理的马铃薯块。
25.根据权利要求23所述的方法,还包括步骤b)前的烫漂步骤。
26.根据权利要求23所述的方法,还包括步骤c)后钙盐的添加。
27.根据权利要求23所述的方法,还包括将所述的干燥的马铃薯产品在高于120℃的食品温度热加工至低于重量比3%的含水量的步骤。
28.一种制作干燥的马铃薯产品的方法,所述方法包括以下步骤:
a)切割马铃薯产品;
b)在具有pH值3.5至6.0且温度150°F至180°F之间的酸性溶液中烫漂所述的马铃薯产品以制作经烫漂的马铃薯产品,其中所述的酸性溶液包括盐酸和磷酸中的一种或两种;
c)干燥所述的经烫漂的马铃薯产品至10%至65%的含水量。
29.根据权利要求28所述的方法,还包括:步骤d)冷冻所述的经烫漂的马铃薯产品。
30.根据权利要求28所述的方法,其中步骤c)的所述干燥将所述的经烫漂的马铃薯产品干燥至重量比50%至65%的含水量。
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- 2009-08-11 AU AU2009282072A patent/AU2009282072A1/en not_active Abandoned
- 2009-08-11 CN CN2009801385070A patent/CN102170794B/zh not_active Expired - Fee Related
- 2009-08-11 EP EP09807185A patent/EP2326188B1/en not_active Not-in-force
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- 2009-08-11 MX MX2011001672A patent/MX2011001672A/es active IP Right Grant
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EP2326188B1 (en) | 2012-10-03 |
CA2734127A1 (en) | 2010-02-18 |
ZA201101102B (en) | 2011-10-26 |
WO2010019602A1 (en) | 2010-02-18 |
EP2326188A4 (en) | 2011-09-07 |
CN102170794A (zh) | 2011-08-31 |
ES2396928T3 (es) | 2013-03-01 |
US20080299273A1 (en) | 2008-12-04 |
AR073021A1 (es) | 2010-10-06 |
MX2011001672A (es) | 2011-05-10 |
EP2326188A1 (en) | 2011-06-01 |
AU2009282072A1 (en) | 2010-02-18 |
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