CN1035421A - 成型的颗粒状谷类食品及其生产方法 - Google Patents
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- A—HUMAN NECESSITIES
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- Beans For Foods Or Fodder (AREA)
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Abstract
使凝胶多糖与谷物食品的颗粒混合，将混合物成型并加热已成型的材料以粘结谷粒或颗粒，制得成型食品。如此得到的成型食品具有良好的组织外观。
Description
本发明涉及将凝胶多糖与粒状谷类食品混合、使混合物成形并将成形的材料加热而制成的成形食品。
近年来，以所谓“一次正餐和四次点心”这种方式进餐的人越来越多。这样，以这种方式进餐的人每天只有一次正餐，而其余的则是根据其饥饿感的程度吃四次点心或便餐，并且是在环境允许的情况下不择时间和地点进食的。鉴于这种趋势，各种各样的点心食品相继上市。例如，其中有些所谓薄片或薄膜食品在外形上与通常的点心是完全不同的。
一般说来，点心的特征在于很时兴，并且随时随地都可以吃。目前市场出现的点心正反映了食品业为使之具有上述特征所作的努力。然而，从质量上看却多不尽人意。例如，有的薄片食品吃的时候很容易碎，有的又因太硬而吃起来费劲。再者，这类薄片食品在携带时很容易破碎，因此对产品外观很不利。
这种情况下，本发明人作了广泛的研究，以试图改善某些点心，即使用粒状谷类产品作原料生产的点心的组织和外观等质量特征，结果发现，将凝胶多糖加到粒状谷类食物中以粘结谷粒或颗粒而制成的成形食品，具有点心所应有的良好质量。根据这一发现所进行的深入研究即导致了本发明的完成。
因此，本发明提供了（1）一种通过成形并用凝胶多糖粘结而由粒状谷类食品制成的成形食品;（2）一种制作成形食品的方法，其包括将凝胶多糖加到粒状谷物食物中、使混合物成形并加热该成形了的材料以粘结谷粒或颗粒。
“凝胶多糖”（“Curdlan”）是可以加热形成凝胶的β-1，3-莆聚糖型多糖的总称，是由微生物如产碱杆菌属（Alcaligenes）或土壤杆菌属（Agrobacterium）的菌株产生的。具体地说，可以使用由粪产碱杆菌变种myxogenes 10C3 K[Agricultural and Biological Chemistry，Vol.30，196（1966）]产生的凝胶多糖、由粪产碱杆菌变种myxogenes 10C3 K的突变体NTK-u（IFO13140）（日本专利公开32673/1973，美国专利3，822，250）产生的凝胶多糖，以及由放射极毛土壤杆菌（Agrobaterium radiobacter sp.）（IFO 13127）及其突变体U-19（IFO 13126）（日本专利公开32674/1973，美国专利3，822，250）产生的凝胶多糖。以常规方法培养时，一般在通气条件下，使用碳源、氮源、无机盐等营养源，这些微生物即可产生适用于本发明的凝胶多糖。可使用溶解、过滤、中和、用水洗、脱水和干燥等方法，由培养物中回收如此产生的凝胶多糖。例如，可向含有适用于本发明之凝胶多糖的培养液内添加碱（如氢氧化钠水溶液）、搅拌该混合物以达到充分溶解，离心或使用助滤剂进行加压过滤、然后用酸如盐酸、硫酸或醋酸中和如此得到清彻透明的滤液并离心收集分离出的凝胶样沉淀物、再用水洗并喷雾干燥，即可得到所需的白色或灰白色粉末状凝胶多糖。
本文所说的谷类食品包括由大多如颗粒部分的谷物、种子或果核、或豆类（如豌豆和菜豆）制成的食品。谷物如稻米、大麦、小麦、黍类、小米和玉米等。种子或果核如有芝麻和花生，豆类植物如大豆、赤小豆、豌豆和蚕豆。谷粒或颗粒包括谷物的原有颗粒、其粗碾颗粒及人为加工的谷粒或其颗粒，如人工稻米。颗粒的最适大小为1～15mm。
欲按本发明的方法成形和与凝胶多糖粘结的谷物食品可以是煮熟的或是生的。在后一种情况下，可根据需要于粘结并成形后蒸煮至熟。一般说来，从加工角度看，使用煮熟的谷物是有利的，并可获得质量更好的产品。可按常规方法，如煮、蒸、焙烤或微波炉加热等方法烹制谷物颗粒。如果使用大米，可以是煮过或蒸过的大米、膨化的大米或油炸的大米，另外还可根据需要使用进行调味和加工的大米，如生鱼片冷饭团（Sushi）、Chaofan（加鸡蛋、小虾等拼料油炸的大米）、加调味番茄酱的油炸并调味的大米、gomokumeshi（与鸡、鱼、蔬菜等拼料混合后煮熟的大米）。当大部分大米粒未破坏时才便于使用。
根据本发明，在水的存在下将所说的食粮与凝胶多糖混合、按需要成形该混合物并加热，以完成谷物食品的粘结和成形。一般凝胶多糖是以其在水、液体调料等中所成之分散体的形式加入的。如果存在于谷物颗粒表面上的水的量足以润湿凝胶多糖，即可将其以粉末形式加入。在这种情况下，凝胶多糖应约占含水分散体的2～14%，最好是2～10%。凝胶多糖的最适用量应根据它将加入的食品而定，一般占成品重量的0.1～25%，较好是0.2～10%，最好是0.3～5%。为此目的，通常是将10～100%份（重量）所说的凝胶多糖水分散体与100份（重量）谷物食品的颗粒混合。如果所加凝胶多糖的量低于上述范围，则食品很难结成一体，并且很容易破碎。如果加入量高于上述范围，则在大多数情况下表现加工性很差。通过调整加入量，即可根据要求调整产品的硬度或稠度，同时使谷物颗粒易于分离开。
充分混合以使凝胶多糖在谷粒表面尽可能地分布均匀，然后将混合物成形。在这种情况下，任何适于制作点心的成形形状均可选择。其厚度最好约在2-60mm。例如可以是片状或板状、长条形或棒形、三角形或园形等，但不仅限这些形状。为使成形的操作方便起见，可制备有一定形状大小的模子，并用上述混合物来充填所说的模子。另外，也可以将混合物成形为中间产品，经过下文所述的加热处理后再将该中间产品切成所需的形状和大小。例如可将混合物一次成形的宽大的片状，将其加热以使谷粒或颗粒粘结，然后将该片切至预期的大小和形状。
成形后加热以粘结谷粒或颗粒。该加热过程可按适当方法进行，如直接加热，水浴加热、油浴加热或加压加热，以便将成形制品加热到大约55℃以上，较好是70℃以上，最好是80℃以上，从而通过凝胶多糖的中介作用使谷粒或颗粒粘结在一起。使用微波炉加热也是一种较好的方法。应根据成形制品的大小来适当选择加热时间。一般选择0.5～30分钟。以这种方法，通过凝胶多糖的粘结作用使谷粒或颗粒结合在一起，以制得本发明的有一定形状和大小的成形食品。
本发明的成形食品可单独或与一种或几种其它食品材料结合用作便餐点心。例如，可以将油炸的大米粘结并成形为片状，用作一种易吃的米饭团，或者通过在两片板样成形制品间夹入肉馅、蔬菜等用于制作“大米三明治”。
下例实施例将更为详细地阐述本发明。各实施例中所说的凝胶多糖的喷干粉末是由粪产碱杆菌变种myxogenes 10C3 K的突变体NTK-U（IFO 13140）产生的。
实施例1
使0.5g凝胶多糖粉末分散于13ml水中，并使该含水分散体与100g煮过的精白米（以常规方法在电灶具中蒸煮）混合均匀。然后将混合物均匀地充填到直径为9cm、厚度为1.5cm的抗热塑料模中成形。混合物在模子中用微波炉（Matsushita Electric Industial，model NE-6330，600 W）加热2分钟，使大米粒粘结在一起，得到具有上述形状和大小的以大米为基础的成形食品。
然后在两片按上述方法制得的同样的成形大米食品之间夹进肉馅和蔬菜，即得到“大米三明治”。因为大米粒已在一起粘结达到适当的程度，所以当拿在手里吃的时候该产品即显示有足够的稠度，而当咬开时大米粒便在一定程度上解除粘结，并分离了大米本身的固有组织。
另一方面，使用蒸煮的大米但不加凝胶多糖制成的大米三明治则很容易破裂成碎片，并且不易吃。
实施例2
将1g凝胶多糖在15ml水中所成均匀分散体加到100g用常规方法蒸煮的chaofan米饭（含青豌豆）中。均匀混合后，按实施例1所述的同样方法将混合物成形，然后在微波炉中加热。成形便得到片形chaofan米饭，其没有使用大米粒破坏，而使米粒彼此有力地粘结在一起。
实施例3
方法基本同实施例2，不同的是将chaofan米饭制成直径为2cm的长条形。米粒未破坏，但坚实地粘结在一起，得到chaofan成形米饭。
实施例4
Sushi大米团（100g）中添加足够量的青豌豆（5g）和橙汁囊（5g），再加入1g凝胶多糖在13ml水中所成的均一分散体，然后混合均匀。将如此得到的混合物成形并按实施例1的方法在微波炉中加热。经加工后的米粒、青豌豆和橙汁囊均未破坏，而且有力但松软地粘结在一起，从而得到一种多颜色的Sushi大米片。
实施例5
加工方法与实施例2相似，不同的是使用了按常规方法蒸煮的大麦-大米，从而得到一种其中大麦-大米粒已坚实而又松软地粘结在一起的大麦-大米片。
实施例6
将Sushi大米（200g）加到1.5g凝胶多糖在25ml水中所成的均一分散体中，然后混合均匀。将如此得到的混合物成形为厚度5mm的方形片。在微波炉中加热2分钟，得到其中大米粒已坚实而松软地粘结在一起的Sushi大米片。可用该Sushi大米片绕着金枪鱼和香菇片等卷起来制成手卷制的生鱼片冷饭团。
实施例7
将5g凝胶多糖在40ml水中所成的均一分散体加至100g煮过的豌豆中。混合后，将此均一混合物成形为厚5mm的片并在微波炉中加热2分钟。从而得到豌豆已有力地粘结在一起的豌豆片。
根据本发明的成形的谷物食品特征在于，它具有某些预期的形状和大小，同时借助凝胶多糖使谷粒或颗粒粘结在一起。因为谷粒或颗粒之间的粘结适度，所以当运输或拿在手里吃的时候，该成形食品不会破碎或变形。此外，它保留了谷物食品样组织，并能用作点心食品或其材料。这些特殊效果是因使用凝胶多糖而产生的;然而这些效果却不能使用其它多糖如淀粉获得。
实施例8
将1g凝胶多糖分散于19ml水中，并使所得含水分散体与100g蒸煮过的精白米（用常规方法在电灶具上蒸煮）均匀混合。然后将100g混合物充入直径为130mm的塑料容器内，并压到7mm厚以成形。成形的混合物在微波炉（Hitachi Heat，Hitachi Toaster Range MR-T500，500W）中加热4分钟，再于加热铁板上180℃加热4分钟，使大米粒粘结在一起，得到有上述形状和大小的大米成形食品。
实施例9
将蒸煮过的玉米粒切成2～3mm大小。使凝胶多糖（4g）与20g水、4g马铃薯淀粉和2.5g调味料均匀混合。将混合物（80g）充填到抗热塑料模（130mm×110mm×5mm）中使之成形。将此成形材料在蒸锅中于85℃加热10分钟，冷却后由模中取出即得到成形的玉米食品。该产品具有良好的组织，且玉米粒已适当地粘结在一起。
Claims (11)
1、一种成形食品，其包括成形并用凝胶多糖粘结谷物食品的颗粒。
2、根据权利要求1的成形食品，其中颗粒是由谷物、种子或果核，或豆类制成的食物。
3、根据权利要求1的成形食品，其中谷物是大米、大麦、小麦、黍、小米和玉米。
4、根据权利要求2的成形食品，其中豆类是大豆、赤小豆、豌豆和蚕豆。
5、根据权利要求1的成形食品，其中成品中凝胶多糖含量为成品重量的0.2～10%。
6、一种生产成形食品的方法，其中包括使凝胶多糖与谷物食品的颗粒混合、成形该混合物并加热已成形的材料，从而使谷粒或颗粒相粘结。
7、根据权利要求6的方法，其中凝胶多糖是与约占含水分散体重量的2～14%之形式混入的。
8、根据权利要求6的方法，其中凝胶多糖是以占成品重量的0.2至10%的量混入的。
9、根据权利要求6的方法，其中混合物被成形的厚度约2至60mm。
10、根据权利要求6的方法，其中成形材料被加热到大约55℃以上。
11、根据权利要求6的方法，其中加热是使用微波炉进行的。
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| Application Number | Priority Date | Filing Date | Title |
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| JP1315488 | 1988-01-22 | ||
| JP13154/1988 | 1988-01-22 |
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| EP (1) | EP0325479A3 (zh) |
| JP (1) | JPH022322A (zh) |
| KR (1) | KR890011541A (zh) |
| CN (1) | CN1035421A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077911C (zh) * | 1999-04-02 | 2002-01-16 | 孟宪昴 | 一种粘结剂的制备方法 |
| CN108260804A (zh) * | 2018-01-19 | 2018-07-10 | 全武 | 营养食品、混合物以及营养食品的制备方法 |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US5275830A (en) * | 1992-06-19 | 1994-01-04 | The Quaker Oats Company | Reduced-fat, ready-to-eat food item |
| CA2101096A1 (en) * | 1992-07-23 | 1994-01-24 | Toshio Tawada | Processed foods containing thermo-gelable .beta.-1,3-glucan and their production |
| FR2724821B1 (fr) * | 1994-09-28 | 1997-01-17 | Soreal Sa | Composition alimentaire granulaire et procede de preparation d'une telle composition |
| FR2724820A1 (fr) * | 1994-09-28 | 1996-03-29 | Soreal Sa | Composition alimentaire granulaire et procede de preparation d'une telle composition |
| JP2001017065A (ja) * | 1999-07-09 | 2001-01-23 | Enseki Aojiru Kk | 穀物菓子の製造装置 |
| US6592915B1 (en) | 1999-09-30 | 2003-07-15 | General Mills, Inc. | Layered cereal bars and their methods of manufacture |
| US7097870B2 (en) | 1999-09-30 | 2006-08-29 | General Mills, Inc. | Layered cereal bars and their methods of manufacture |
| US6685976B2 (en) | 2000-01-19 | 2004-02-03 | The Quaker Oats Company | Modified oat and corn grit products and method |
| KR100390707B1 (ko) * | 2000-01-26 | 2003-07-10 | 김병수 | 성형화된 고형 생식의 제조방법 |
| KR100388668B1 (ko) * | 2000-04-25 | 2003-06-25 | 박동기 | 고형 기능성 식품의 제조 방법 |
| JP4876989B2 (ja) * | 2007-03-14 | 2012-02-15 | ブラザー工業株式会社 | インクカートリッジ |
| KR101130680B1 (ko) * | 2010-08-20 | 2012-04-02 | 한국식품연구원 | 누룽지형 현미 핫씨리얼의 제조방법 |
| CN104473013A (zh) * | 2014-12-05 | 2015-04-01 | 王晓蕊 | 一种便携即食汤圆的加工方法 |
| EP4040983A4 (en) | 2019-10-04 | 2023-10-25 | Torr Bar Ltd. | SNACK BAR |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| FR1246119A (fr) * | 1957-01-11 | 1960-11-18 | Procédé de préparation de produits alimentaires congelés et produits en résultant | |
| US3385715A (en) * | 1964-08-31 | 1968-05-28 | Tronchemics Res Inc | Process for producing compressed, dehydrated cellular foods |
| US3754925A (en) * | 1970-03-24 | 1973-08-28 | Takeda Chemical Industries Ltd | New thermo gelable polysaccharide containing foodstuffs |
-
1989
- 1989-01-20 EP EP89300552A patent/EP0325479A3/en not_active Withdrawn
- 1989-01-20 JP JP1012241A patent/JPH022322A/ja active Pending
- 1989-01-21 KR KR1019890000647A patent/KR890011541A/ko not_active Application Discontinuation
- 1989-01-22 CN CN89100360A patent/CN1035421A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077911C (zh) * | 1999-04-02 | 2002-01-16 | 孟宪昴 | 一种粘结剂的制备方法 |
| CN108260804A (zh) * | 2018-01-19 | 2018-07-10 | 全武 | 营养食品、混合物以及营养食品的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH022322A (ja) | 1990-01-08 |
| EP0325479A2 (en) | 1989-07-26 |
| KR890011541A (ko) | 1989-08-21 |
| EP0325479A3 (en) | 1990-08-16 |
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