CN102325456A - 用于改善食品和饮品的感官特性和对微生物的抗性的方法 - Google Patents
用于改善食品和饮品的感官特性和对微生物的抗性的方法 Download PDFInfo
- Publication number
- CN102325456A CN102325456A CN201080008596XA CN201080008596A CN102325456A CN 102325456 A CN102325456 A CN 102325456A CN 201080008596X A CN201080008596X A CN 201080008596XA CN 201080008596 A CN201080008596 A CN 201080008596A CN 102325456 A CN102325456 A CN 102325456A
- Authority
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- Prior art keywords
- propionate
- food
- acetate
- lactate
- potassium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 42
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 37
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- 235000012055 fruits and vegetables Nutrition 0.000 description 1
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- 239000001963 growth medium Substances 0.000 description 1
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- 235000019514 herring Nutrition 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- BWILYWWHXDGKQA-UHFFFAOYSA-M potassium propanoate Chemical compound [K+].CCC([O-])=O BWILYWWHXDGKQA-UHFFFAOYSA-M 0.000 description 1
- 239000004331 potassium propionate Substances 0.000 description 1
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- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
本发明涉及改善食品和饮品、尤其是未腌制的肉制品的感官特性和对各种类型的微生物且特别是食物酸败和食物中毒细菌的抗性的方法,其中使所述产品接触一种组合物,该组合物包含具有作为阴离子的丙酸根和选自乳酸根、乙酸根及其组合的共阴离子和作为阳离子的钾和氢的碱金属盐,其中基于重量的乳酸根/丙酸根之比在0-20的范围内且基于重量的乙酸根/丙酸根之比在0.05-3.5的范围内。
Description
本发明涉及改善食品和饮品、尤其是肉制品的感官特性和对各种类型微生物且特别是食物酸败和食物中毒细菌例如单核细胞增生利斯特菌(Listeria Monocytogenes)的抗性的方法。
当今仍然存在对食品和饲料防腐的改进方法的需求;食物腐败细菌、霉菌和酵母的长出使得每年有数百万磅的食物不适于食用且问题在冷藏不充分的国家尤其严重。甚至存在对控制食物致病菌活性的溶液的更大需求,这些致病菌可以导致每年食物传染疾病,从而造成大量患者住院,它们中的许多是致命性的。细菌性病原体例如来自弯曲杆菌属(Campylobacter)、肠杆菌属(Enterobacter)、利斯特菌属(Listeria)、沙门菌属(Salmonella)、埃希氏菌属(Escherichia)、梭菌属(clostridium)和葡萄球菌属(Staphylococcus)家族的细菌是最常鉴定的食物传染疾病的来源。
单核细胞增生利斯特菌是一般制备食品且特别是肉制品中特别关注的微生物。单核细胞增生利斯特菌具有最高死亡率的食物传播致病菌之一。它在环境中广泛被发现且可以通过原料、空气和人进入加工厂。这种微生物的另一个危险方面在于单核细胞增生利斯特菌可以在比其他食品安全所关注的滋养型细菌在不良环境条件下存活更长的时间。除能够在冷藏温度下存活和生长外,单核细胞增生利斯特菌还耐受高盐浓度(例如在未经氯化消毒的盐水冷却剂溶液中)和冷藏贮存存活延长期限。它比许多其他食物传播病原体更能抵抗亚硝酸盐和酸度。它还比许多其他非孢子形成的食物传播病原体更能耐热,不过,它能够被加热方法例如用于巴士消毒奶的方法杀灭。
这些因素综合起来意味着应采取措施以预防利斯特菌属和其他微生物在食品中生长,例如,通过将降低所述微生物生长速率的化合物加入到食品中来预防。然而,添加这些化合物不应对食品的味道和其他感官特性产生有害影响。已知肉制品对味道、质地、颜色和其他感官特性特别敏感。肉制品还对污染食物腐败和/或食物中毒细菌尤其敏感。
已知有机酸和/或其盐例如乳酸、乙酸、柠檬酸、丙酸、苯甲酸、山梨酸、抗坏血酸等的混合物用作控制微生物例如食物腐败和食物中毒细菌活性的抗菌剂。它们通常与一种或多种其他抗菌剂例如WO 03/005963或US 5217250中所述的抗菌剂联合施用。
然而,描述上述酸和/或其盐的混合物的大部分文献涉及这种混合物的抗菌效果及其与其他抗菌剂联用改善食品和饮品对霉菌、酵母和/或细菌的抗性的能力。大部分文献未涉及这种混合物对味道、质地和其他感官特性的影响,但这是确定这种抗菌混合物是否适合施用于食品和饮品的最重要决定因素或标准之一。
目前已经发现特定比例的丙酸钾和乙酸钾、乳酸钾的特定组合或后两种成分的混合物提供对微生物例如霉菌、酵母和食物腐败或食物中毒细菌且特别是单核细胞增生利斯特菌具有提高的抗性的和食品和饮品,同时该食品和饮品的味道不会受到有害影响且甚至在一些方面得到改善。后面的特征特别令人意外,因为本领域中已知丙酸根和钾自身确实对食品和饮品的味道具有不利影响。
因此,本发明涉及改善食品和饮品、特别是肉制品的感官特性和对微生物的抗性的方法,其中使所述产品接触一种组合物,该组合物包含作为阴离子的丙酸根和选自乳酸根、乙酸根及其组合的共阴离子和作为阳离子的钾和氢,其中基于重量的乳酸根/丙酸根之比在0-20的范围内且基于重量的乙酸根/丙酸根之比在0.05-3.5的范围内。
该组合物优选具有5-8的pH(基于10wt%的水溶液)和6-9的直接pH。
在优选的实施方案中,乙酸根/丙酸根之比在0.05-2的范围内且甚至更优选在0.5-1.5的范围内,而最优选的范围在0.6-1.2,且乳酸根/丙酸根之比在3-15的范围内且更优选在3-12的范围内,而最优选在3.5-10的范围内。
丙酸、乙酸和/或乳酸的钾盐的组合的应用尤其合并了对新鲜肉制品中的食物腐败细菌和对煮熟和新鲜肉制品中的食物致病菌例如单核细胞增生利斯特菌的高活性与得到的肉制品的良好味道。用于本发明方法中的钾盐的特定组合展示出了意想不到的令人满意的味觉。用本发明方法处理的食品和饮品且尤其是肉制品(包括鱼和家禽)在甜度、含盐性和酸度方面和肉制品的肉/肉味显示味觉上的显著差异。用本发明方法处理的肉制品显示改善的红色稳定性和保水性。较高的保水性可能与较高的多汁性和柔软性相关联且由此可以导致味道改善。还发现用于本发明方法中的组合物非常适合于操作和应用于各种食品和饮品中,因为可以使用较高浓度而不会遇上与粘度相关的问题。较高的浓度也因运输成本降低而是有利的。
在本发明的一个实施方案中,组合物还包含作为阳离子的钠。在该实施方案中,钠/钾比一般在0.01-低于1的范围内,且更具体地说在0.01-0.5的范围内,最优选的范围是0.01-0.3。
在一些食品和饮品应用中,一定的钠是期望的,因为它产生成味。可以将钠加入到用于本发明方法中的组合物中,以进一步调整所述食品和饮品应用中的味道分布,但钠/钾比应保持低于1。发现具有高于1的钠/钾比的水溶液存在在所述溶液中发生沉淀的问题。通过将钠加入到用于本发明方法中的组合物中并维持低于1的钠/钾比,咸味仍然可以得到,同时保持如上所述的钾盐的有利特性(即不遇上与粘度和沉淀相关的问题)。
本发明还涉及如下优选的包含钾和钠的组合物。第一种优选的组合物包含基于重量的约5-10的乳酸根/丙酸根之比的乳酸根和丙酸根、约0.6-1.2的乙酸根/丙酸根之比的乙酸根和丙酸根和约0.1-0.25的钠/钾比的钠和钾。第二种优选的组合物包含基于重量的约3-9的乳酸根/丙酸根之比的乳酸根和丙酸根、约0.8-1的乙酸根/丙酸根之比的乙酸根和丙酸根和约0.1-0.35的钠/钾比的钠和钾。
这些溶液当用于本发明时提供具有有利味道分布的食品和饮品且特别是肉制品。
用于本发明方法中的组合物可以通过掺合或混合其盐或酸形式的单独的成分与任选的碱例如氢氧化钾或氢氧化钠制得。例如(但不限于),可以通过掺合水、乳酸钾、丙酸、乙酸和任选的氢氧化钾或通过掺合乳酸钾、丙酸钠、二乙酸钠和氢氧化钾制得掺合物。进一步的选择在于掺合乳酸、氢氧化钾和氢氧化钠与丙酸钠。
在本发明的一个优选的实施方案中,通过发酵方法得到丙酸和乙酸的钾和/或钠盐。可以将乳酸或乳酸根(钾和/或钠形式)在后期阶段加入到发酵产物中,以便得到用于本发明方法中的包含丙酸根、乙酸根和乳酸根的组合物。类似地,可以将额外量的乙酸以乙酸、醋或中和醋、乙酸根(钠/钾)或二乙酸钠的形式在后期阶段加入到发酵产物中。
在该实施方案中,可以通过下列特定方法制备丙酸根、乙酸根和乳酸根的组合物,所述方法包括下列步骤:
●提供包含丙酸根和乙酸根的发酵产物;和
●将乳酸加入到发酵产物中,得到具有2.5-8以下范围pH的酸化发酵产物(下文也称作酸化步骤)。
作为本发明方法中原料使用的发酵产物中的丙酸根的量一般在0.5-10wt%(基于重量的百分比)的范围内,更具体地在1-5%wt%的范围内。乙酸根在发酵产物中的量一般在0.1-5wt%的范围内,更具体地在0.5-2wt%的范围内。作为原料使用的发酵产物的直接pH(无需稀释发酵产物至例如10wt%溶液直接测定)一般在6-9的范围内,更具体地在6.5-8.5的范围内。所述发酵产物可以任选地通过从发酵产物中部分或完全除去生物质纯化。所述发酵产物可以任选地进一步浓缩至得到具有最大30wt%丙酸根浓度的发酵产物。
在酸化步骤中,将乳酸加入到发酵产物中,得到2.5-8以下范围的pH。特别地,3-7且更具体地3-约6.6或6.8范围的pH。乳酸的终浓度一般在发酵产物的0.1-60wt%的范围内,更具体地在10-50wt%的范围内且最优选25-50wt%的范围内。所述酸化步骤可以任选地与上述浓缩步骤同时进行。此外,可以引入加热步骤以便在添加所述乳酸前或过程中升高发酵产物的温度。本发明方法的下一步可以包括将碱加入到得到的(浓缩或未浓缩的)包含丙酸根和乙酸根的酸化产物中以得到具有至少5的直接pH的产物(下文也称作碱添加步骤或中和步骤)。更具体地说,添加所述碱后的pH可以至少为6且优选至少为6.5。而该pH的上限并不关键,pH一般至多为8且更具体地至多为7.5。可以任选地浓缩添加碱后得到的组合物。
发现当应用本发明的包含通过上述实施方案中上述方法制备的丙酸根和乙酸根和任选的乳酸根的组合物时,得到甚至比包含单独制备的丙酸根和乙酸根和任选乳酸根成分的掺合物的组合物更令人满意的感官特性例如味道的食品。发酵法制备的组合物显然包含其他成分或杂质,它们对食品的味道和其他感官特性具有积极的促进作用。当本发明方法与使用发酵法制备的组合物应用于肉制品(包括鱼和家禽)时,得到特别令人满意的效果。
还可以通过使用本领域技术人员公知的常规生产方法的发酵得到加入到发酵产物中的乳酸或乳酸根。在本发明的一个优选的实施方案中,通过包括下列步骤的单独发酵法得到乳酸或乳酸根:发酵基于糖的物质以形成包含乳酸根的发酵产物;部分或完全除去生物质的步骤;酸化步骤以形成乳酸;任选地碱化步骤(也称作中和步骤)以形成期望的乳酸的钠或钾盐和任选的可以在酸化前后和/或碱化步骤前后进行的浓缩步骤。
另一种可能的选择在于通过或以相同发酵方法得到乳酸根,所述方法生成包含丙酸根和乙酸根的发酵产物。因此,发酵反应培养基包含产生丙酸根/乙酸根的微生物和产生乳酸根的微生物。产生丙酸根的微生物的实例是选自以下科的细菌:丙酸杆菌科(Propionibacteriaceae)(例如Propionibacterium acidi-propionici、费氏丙酸杆菌(Propionibacterium freudenreichii)、特氏丙酸杆菌(Propionibacterium thoeni)和/或詹森丙酸杆菌(Propionibacteriumjensenii))或月形单胞菌属(Selemonas)。优选应用弗氏丙酸杆菌谢氏亚种(Propionibacterium freudenreichii subsp.Shermanii)。产生乳酸的微生物的实例是真菌、酵母且更优选乳酸杆菌(lactobacilli)例如德氏乳杆菌(Lactobacillus delbrueckii)、嗜酸乳杆菌(Lactobacillusacidophilus)或类干酪乳杆菌(Lactobacillus paracasei)或适度耐热杆菌例如凝结芽孢杆菌(Bacillus coagulans)、嗜热淀粉芽孢杆菌(Bacillus thermoamylovorans)、Geobacillus stearothermophylus和史氏芽芽胞杆菌(Bacillus smithii)。
另一种可能性在于使用乳酸根作为发酵底物并且在能够将乳酸根转换成丙酸根的例如US 4814273或WO 85/04901和US 4794080中提到的发酵中使用产乳酸根的微生物,将这些文献的内容引入本文。
这些上述的实施方案(其中通过发酵制备乳酸根成分)产生包含丙酸根、乙酸根和乳酸根和富含其他未知成分和杂质的组合物,所述的未知成分和杂质进一步使用根据本发明方法的所述富含组合物处理的食品且尤其是肉制品产生令人意外的感官特性改变。
本发明适合于改善食品和饮品的感官特性和对细菌的抗性。发现本发明特别适合应用于肉(包括鱼和家禽)制品且尤其是适合应用于未腌制的肉制品。正如本领域技术人员众所周知的,肉制品对例如脱色、色泽改变和‘咬和味觉’改变敏感,它们一般与例如质地、多汁性、保水性和味道这样的属性相关联并且可以因存在于肉制品中的许多成分,例如各种脂肪、蛋白质、盐、磷酸盐和本领域技术人员众所周知的其他成分的敏感性及其相互作用所导致。
可以煮熟或不煮熟肉制品(也称作‘新鲜的’)且可以腌制或不腌制煮熟的肉制品。注意本说明书中的措词还包括家禽和鱼制品。鱼肉可以包含未处理和处理的肉,其含义是该肉已经被处理且因此可以包含添加剂。
适合的未煮熟的/新鲜的真正肉制品的实例是牛肉、绞牛肉、牛排、牛尾、颈骨、牛肋条肉、牛第七肋骨前的烤肋条肉、焖肉、牛前胸、猪肉、带骨猪排、猪排、炸肉排、烤猪肉、羔羊、小牛肉、野山羊、filetamericain、鞑靼牛排、小馅饼或生牛肉片。新鲜家禽的实例包括小鸡、火鸡、鸭和其他家禽例如康尼希鸡雌禽、鸽子、鹌鹑和雉鸡。鲜鱼的实例包括有鳍鱼类(鱼片、鲚鱼、梭鱼类、鲤鱼、鲶鱼、鳕、石首鱼、鳗鱼、川鲽、黑线鳕、鲱、鲐鱼、鲻鱼、鲈鲉、白斑狗鱼、鲳森、棘鬣鱼、鳐鱼、鲑鱼、沙丁鱼、鲈科海鱼、鲨鱼、胡瓜鱼、鳝鱼、旗鱼、鳟鱼、鲔鱼、牙鳕)、甲壳类(鲍鱼、蛤类、cronch、螃蟹、螯虾、龙虾、蚌、牡蛎、扇贝类、虾和蜗牛)和其他海产食品例如海蜇、章鱼、鱼卵、乌贼、海龟、青蛙腿。
适合的熟肉制品的实例是烤牛肉、烤羔羊肉、烤猪肉、火腿、意大利腊肠、法兰克福香肠和其他香肠。适合的腌制肉制品的实例是醃制猪肉火腿、法兰克福香肠和其他腌制香肠。适合的未腌制的肉制品的实例是熟化鸡肉、火鸡肉和烤牛肉或烤羔羊肉。
因为未腌制的肉制品对微生物生长比腌制的肉制品对微生物生长更敏感,所以本发明对应用于未腌制肉制品和家禽产品特别具有吸引力。
本发明可以用于抗各种微生物例如酵母、霉菌和细菌。优选本发明用于改善食品和饮品且特别是肉制品对食物腐败和食物中毒细菌的抗性,所述的细菌例如利斯特菌属(特别是单核细胞增生利斯特菌的种类)、大肠埃希氏杆菌(Escherichia coli)(特别是大大肠埃希氏杆菌0157:H7的种类)、沙门菌属(特别是鼠伤寒沙门菌(Salmonella typhimurium)的种类、肠炎沙门氏菌(Salmonella enteriditis)的种类)、假单胞菌属的种类、肠杆菌属(特别是阪崎肠杆菌(Enterobacter Sakazaki)的种类)、梭菌属(特别是肉毒梭菌和产气荚膜梭菌)和弯曲杆菌属(特别是空肠弯曲杆菌的种类)。
当将本发明的方法用于抗新鲜肉制品中的食物腐败细菌和肉制品(煮熟和未煮熟/新鲜)中的单核细胞增生利斯特菌时发现了特别良好的效果。
在上述的食品和饮品且尤其是肉制品中,用于本发明方法中的组合物作为最终食品、饮品或肉制品中的成分提供。抗菌组合物的成分可以存在于所述产品表面或该产品内部。可以在食品加工过程中的一个或多个不同阶段施用本发明的方法,包括所述食品或肉制品制备中的生产、操作、贮存阶段。不仅可以将其施用于终产品阶段,而且可以在洗涤步骤过程中例如施用于水果和蔬菜加工过程中。可以通过不同方式例如喷雾、冲洗或洗涤溶液或作为浸渍不同食品的溶液施用或导入用于本发明方法中的组合物。还可以通过注入食品和肉制品导入组合物的成分。此外,本发明的方法和组合物可以用于在包装食品和肉制品之前、与之同时或之后处理容器。
根据应用类型和本发明方法中使用的组合物是否用终产品中的活性成分或用作例如洗涤溶液或喷雾溶液的成分的不同,组合物的成分可以在浓度和内部比例方面改变,这对本领域技术人员而言是显而易见的。
可以单独或以组合方式加入丙酸根、乙酸根和/或乳酸根。可以以固体颗粒或以溶于水溶液的形式加入它们。可以优选以水溶液形式添加,因为这使得更易于将酸均匀地分布在肉制品中。
如果以水溶液形式加入盐,则包含3-10wt%丙酸根、2-8wt%乙酸根和15-60wt%乳酸根和0-0.4且更优选0.05-0.2wt%钠/钾比的水溶液的应用最适合于施用于各种食品和,其中钾浓度在约10-20wt%。就大部分肉制品和应用而言,当稀释至pH 5-8的上述的10wt%的溶液时,该溶液在6-9%优选具有直接pH(即无需进一步稀释直接在溶液中测定)。
本发明还涉及根据本发明的方法,其中使用包含钾和钠的高度浓缩溶液。通过合并基于钾和钠的包含丙酸根、乙酸根和任选的乳酸根的溶液,发现可以得到具有更有利的粘度的更高度浓缩溶液,然后就该溶液而言,仅包含基于钠的丙酸根、乙酸根和任选的乳酸根。在食品和饮品中高浓度和更有利的粘度对运输(例如较低成本)和溶液的操作和施用而言是有利的。高度浓缩的组合物具有约1-最大35wt%、更优选1-27wt%的钾浓度、约1-最大65wt%的丙酸根浓度、约1-最大44wt%的乙酸根浓度和约0-最大62wt%的乳酸根浓度。当用于根据本发明的方法中时,最佳的和提供有利结果的是具有上述的浓度范围的组合物,其进一步满足如本申请的不同实施方案中所述的分别对乳酸根/丙酸根、乙酸根/丙酸根和任选的钠/钾的基于重量之比所设定的标准。
下列非限制性实施例进一步示例本发明。
实施例
实验1
使用煮熟的火鸡肉卷、应用根据本发明的方法进行了味道比较试验,其中使用了基于钾的乙酸根、丙酸根和乳酸根的掺合物的组合物(“钾掺合物”)(15wt%钾与约4wt%丙酸根、乳酸根/丙酸根比约为9、乙酸根/丙酸根比约为0.7、2wt%钠)与基于钠的乙酸根、丙酸根和乳酸根的掺合物的组合物(“钠掺合物”)(该掺合物与上述相同,不同的是包含约15wt%钠且不含钾)比较。
就味道试验而言,制备了800g煮熟火鸡的不同肉卷。用包含氯化钠、三磷酸钠、麦芽糖糊精、角叉菜胶、玉米淀粉、水的盐水和基于钾的组合物或基于钠的组合物盐腌制火鸡肉。盐水注射水平为25%。未使用其他防腐剂。
以批量百分比计的肉类组合物如表1中所示。
表1:三种熟火鸡肉卷的组成
成分 | 1号:对照品 | 2号:钾掺合物 | 3号:钠掺合物 |
肉 | 80.00 | 80.00 | 80.00 |
水 | 12.48 | 8.98 | 8.98 |
三磷酸钠 | 0.42 | 0.42 | 0.42 |
NaCl | 1.90 | 1.90 | 1.90 |
麦芽糖糊精 | 1.50 | 1.50 | 1.50 |
钾掺合物 | 3.50 | - | |
钠掺合物 | - | - | 3.50 |
角叉菜胶ME2251(R) | 0.70 | 0.70 | 0.70 |
改性的玉米淀粉 | 3.00 | 3.00 | 3.00 |
总计 | 100.00 | 100.00 | 100.00 |
下列方法被用于制备熟火鸡肉卷:
将13mm研磨和火鸡肉在0℃贮存1天。
将表1的成分与肉混合。
将火鸡肉包装在袋(无真空)中并且翻滚2次2小时,期间有30分钟休息。
将肉酱在0℃的袋中贮存14小时。
制备具有5-5.5cm平均直径的火鸡肉卷并且在约1.75小时过程中在水浴中在80℃煮熟。
用冷水冷却煮熟未腌制的火鸡胸肉肉卷并且在0℃贮存至少7天。
感官试验
6位味道评价者评估了样品含盐性、酸味、甜度和火鸡味道。在室温下将0.2cm切片给予评价者。他们从0(无感觉)到5(强)将属性分等级。
表2:味道试验结果
味道属性 | 1号:对照品 | 2号:钾掺合物 | 3号:钠掺合物 |
含盐性 | 2.8 | 4.0 | 3.5 |
酸味 | 2.0 | 1.4 | 1.0 |
甜度 | 1.2 | 1.2 | 3.2 |
火鸡味道 | 2.5 | 2.2 | 2.2 |
表2的结果显示味觉的不同差异且特别是因所用基于钾的掺合物与基于钠的掺合物比较而导致的不期望的甜度。
实验2
制备具有如下表3中所述组成的用于根据本发明方法的溶液。
表3:用于本发明的组合物
组成 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
乳酸钾wt% | 27.2 | 27.0 | 52.6 | 54.5 | 11.3 | 11.6 | 43.4 | 43.1 |
丙酸钠wt% | 24.9 | 24.7 | 4.8 | 4.8 | 10.2 | 10.7 | 4.0 | 3.9 |
乙酸钠wt% | 7.9 | 7.9 | 1.6 | 1.5 | 32.2 | 34 | 12.5 | 12.6 |
钠/钾比 | 0 | 0.74 | 0 | 0.09 | 0 | 1 | 0 | 0.17 |
丙酸根/乙酸根比 | 3.3 | 3.3 | 3.3 | 3.3 | 0.33 | 0.33 | 0.33 | 0.33 |
丙酸根/乳酸根比 | 1 | 1 | 0.1 | 0.1 | 1 | 1 | 0.1 | 0.1 |
pH | 6.73 | 7.90 | 7.93 | 6.83 | 7.88 | 6.67 | 6.79 | 7.95 |
在6和26摄氏度下测定了这些溶液的粘度。结果如表4中所示。具有第6号组成的溶液显示以大结晶的形式沉淀且显示钠/丙酸根之比应低于1。
表4:作为在6和26摄氏度下测定的用于本发明的组合物的粘度(以cP计)
组合物 | 1 | 2 | 3 | 4 | 5 | 7 | 8 |
在6℃ | 19.9 | 73.7 | 27.9 | 31.9 | 20.5 | 24.8 | 42.0 |
在26℃ | 8.8 | 22.5 | 10.5 | 12.4 | 9.0 | 9.7 | 14.4 |
正如组合物2、4和8所示,在存在更多钠时,粘度令人意外地快速增加。因此,有利的是将钠含量降至最低且优选根本不存在钠。
Claims (8)
1.改善食品和饮品的感官特性和对微生物的抗性的方法,其中使所述产品接触一种组合物,该组合物包含具有作为阴离子的丙酸根和选自乳酸根、乙酸根及其组合的共阴离子和作为阳离子的钾和氢的碱金属盐,其中基于重量的乳酸根/丙酸根之比在0-20的范围且基于重量的乙酸根/丙酸根之比在0.05-3.5的范围。
2.上述权利要求的方法,其中基于重量的乙酸根/丙酸根之比在0.5-2的范围且基于重量的乳酸根/丙酸根之比在3-15的范围。
3.上述权利要求任一项的方法,其中所述组合物包含钠作为另一种阳离子,且其中基于重量的钠/钾之比在0-低于1的范围。
4.上述权利要求任一项的方法,其中所述食品是未腌制的肉制品。
5.上述权利要求任一项的方法,其中所述微生物是食物酸败细菌或食物病原体。
6.上述权利要求任一项的方法,其中所述组合物包含3-10wt%丙酸根、2-8wt%乙酸根和15-60wt%乳酸根,且钠/钾之比为0-0.4且更优选0.05-0.2wt%,其中钾浓度为约10-20wt%。
7.水溶液,包含3-10wt%丙酸根、2-8wt%乙酸根和15-60wt%乳酸根,且钠/钾比为0-0.4且更优选0.05-0.2wt%,其中钾浓度为约10-20wt%。
8.权利要求1-7任一项的方法,其中所述组合物通过一种方法制备,该方法包括下列步骤:
a.提供包含丙酸根和乙酸根的发酵产物;
b.将包含乳酸的组合物加入到发酵产物中,以得到具有2.5与8之间的直接pH的酸化发酵产物;
c.如果步骤b中的pH低于5,则将碱加到所得到的包含丙酸根和乙酸根的酸化发酵产物中,以得到具有至少5的直接pH的产物。
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