CN103796531B - 含有葡甘露聚糖的调味品 - Google Patents
含有葡甘露聚糖的调味品 Download PDFInfo
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- CN103796531B CN103796531B CN201180062277.1A CN201180062277A CN103796531B CN 103796531 B CN103796531 B CN 103796531B CN 201180062277 A CN201180062277 A CN 201180062277A CN 103796531 B CN103796531 B CN 103796531B
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- salad
- combination
- inclusion
- flavouring
- gum
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Abstract
通过添加葡甘露聚糖源,特别是0.1wt%和更高的葡甘露聚糖,结合沙拉和其他食品可享有减少的分离。葡甘露聚糖可吸收由包含物(例如金枪鱼,土豆,蔬菜等)释放的大量水分,并由此阻止沙拉的“水溢出”。此外,葡甘露聚糖对由包含物(例如胡萝卜,卷心菜,蔬菜,水果等)释放的特定的酶有抗性。在这个方面尤其重要的是淀粉酶。由于其对淀粉酶的抗性,葡甘露聚糖可使轻产品例如轻蛋黄酱(经常包含经受淀粉酶降解的淀粉类)中的调味品增稠,而使其在扩大使用中几乎没有或有最少量的“水溢出”。
Description
发明背景
结合沙拉(bound salads)是很多顾客非常喜爱的一种食物。结合沙拉是用各种包含物(例如肉类,蔬菜,水果和碳水化合物)制成的沙拉。肉类的例子包括金枪鱼,鸡肉和火腿。蔬菜的例子包括卷心菜,洋葱,芹菜,胡萝卜。水果的例子包括芒果,菠萝和苹果。碳水化合物的例子包括面食和土豆。结合沙拉通常用粘性蛋黄酱和/或类蛋黄酱调味品结合在一起。一旦装盘,结合沙拉通常会保持其形状。结合沙拉的例子包括金枪鱼沙拉,面食沙拉,鸡 肉沙拉,鸡蛋沙拉,水果沙拉和土豆沙拉。
可惜的是,对于制备以用于餐馆和其他商业食物配售机构的结合沙拉,在使用过程中失去其稠度的现象是普遍存在的。这个问题的弥补措施常常是向沙拉里加入更多的蛋黄酱或其他调味品来“增稠”沙拉,以及沥干沙拉以去除由于随时间经过沙拉的水溢出(渗水)而产生的多余液体。然而,结合沙拉在一天的过程中失去稠度是不理想的,因为顾客们可能在不经意间食用了更松散的,口感更差而外观不吸引人的沙拉。此外,精力和成本耗费于随着时间的进展而向沙拉里加入额外的蛋黄酱或其他调味品。的确,一些卖家长达一周都不会完全更换结合沙拉。他们仅仅持续加入更多的蛋黄酱调味品并进行沥干。因此,失去稠度不仅仅需要使用更多的劳力,而且由于结合沙拉随时间经受更多的处理,其降低了微生物稳定性。
专利和科技文献中的许多文献都关注于沙拉调味品和其他含水食物。这些包括WO00/69271,WO 09/01371,KR 2007/0091715,US 5,922,391,US 6,544,573,JP 2000050838,JP 58047463,JP 59224666,JP 58013366,JP 57091172,US 4,278,692,JP 60049763,JP58149657,US 4,269,974,CN 101411416,JP 60237960,WO 04/045311,JP 56008644,RU2379974,RU 2371010,RU 2371011,KR 2009011663,JP 07274893,SU 1708254,EP 271132,JP 59014767,JP 57206360,JP 2006/230330,US 5,721,004,WO 848648,EP 758531,JP9299058,US 5,641,533,WO 98/48638,Kampmann,Zeitschrift,1995,46(10),44和46-47题为“Carrageenans in Dressings,”Muschiolik,Food Hydrocolloids,1989,3(3),225-34题为“Influence of Xanthan Gum or Low Methoxy Pectin on Protein-StabilizedEmulsions,”Benech,Food and Beverage Asia,2005,(10月-11月),45-47,“Gums andFreezers,”LuraLean来自AHD international,LLC宣传册。
LuraLean宣传册描述了一种无热量饱腹纤维产品,该产品据说有着优良的质地和更少的热量。该宣传册公开了来自亚洲魔芋植物的纤维用于减肥,降低胆固醇,改善消化以及控制血糖的用途。据说是一种高纯度的魔芋胶,其是97-99%纤维。与Benefiber的×3和Metamucil的×10相比,水分吸收据说是×200。LuraLean的益处据说包括成本减少,产量(损耗降低)和质地以及口感的改善。可溶性纤维的食物功能性据说包括可用作增稠剂,填充剂,稳定剂,成膜剂,边界粘合和结构形成来改善口感并代替脂肪/存储物。在调味品,蘸料,酱汁和卤料中,该产品的功能据说是调节热量吸收,改善质地以及使风味优良。
一篇标题为“LuraLean Advantage”的论文表明,虽然其他葡甘露聚糖由于痕量水解酶(其最终会将纤维分解)而在溶液中失去其粘度,但LuraLean的特征在于其是一种坚固而有弹性的凝胶。一些品级的LuraLean据说是商购可得的,包括那些适用于焙烤,调味品,酸奶,肉类,面食,乳制品以及在饮料中使用的延迟纤维化的纤维。LuraLean据说没有味觉影响并且能在水中保持达200倍的重量。该热稳定凝胶据说可替代脂肪。在食物功能性方面,LuraLean纤维据说可用作粘合剂,脂肪替代物,水分稳定剂,质构剂,磷酸消除剂,乳化稳定剂以及甚至可防止多层食品中的颜色流失。
发明概述
本发明关注一个发现:通过添加葡甘露聚糖源,特别是0.1wt%和更高的葡甘露聚糖,结合沙拉和其他食品可享有减少的分离。葡甘露聚糖吸收大量水分,并由此阻止沙拉的“水溢出(watering out)”。此外,葡甘露聚糖对由包含物(例如卷心菜,洋葱,胡萝卜,和水果如苹果和木瓜等)释放的特定的酶有抗性。在这个方面尤其重要的是淀粉酶。由于其对淀粉酶的抗性,葡甘露聚糖可使轻产品例如轻蛋黄酱(经常包括经受淀粉酶降解的淀粉类)中的调味品增稠,而使其在扩大使用中几乎没有或有最少量的“水溢出”。因此,葡甘露聚糖并不会像许多其他用来增稠或为产品提供稳定性的原料一样遭受相同的缺陷。
葡甘露聚糖的一个优选来源是魔芋植物。魔芋可以以许多形式利用,包括魔芋粉,魔芋胶,和魔芋葡甘露聚糖。
优选地,调味品或其他产品(不包括其他包含物)中的葡甘露聚糖的含量为0.1wt%到10wt%。特别优选0.3wt%到8wt%的葡甘露聚糖。最优选0.5到1.5wt%。
结合沙拉通常由10wt%-60wt%的调味品和40wt%-90wt%(总计)的包含物(包含物被定义为每种和任何加入到调味品中的物质,所述调味品在含油调味品的情况下是乳化的油和水,或在无脂调味品的情况下仅仅是水)组成。结合沙拉(制得的调味品+包含物)含有优选0.01wt%-6wt%的葡甘露聚糖。特别优选0.3wt%到4.8wt%的葡甘露聚糖。最优选0.5到1.5wt%的葡甘露聚糖。
该食品优选是包含油和水的乳剂,并且优选是水包油的乳剂。通常油量为0.5-90wt%及水量为5-90wt%。
本发明的沙拉随时间经过看起来更新鲜。其具有改善的质地和光泽并且没有分离现象。
本发明的沙拉具有改进的水分吸收。水分可例如通过原料的酶降解或通过结合沙拉中所含的原料自身(例如金枪鱼,面食,土豆等)来分散。
有利的是,该产品是环境稳定的。环境稳定性的目的是易于沙拉调味品的运输和存储。
本发明的调味品避免了随时间经过的水分流失,而这在结合沙拉中存在含淀粉酶原料时可能发生。除了通过避免调味品的表面变干和其他变干来改善随时间经过的视觉外观,以及降低操作员通过搅拌和/或加入更多的调味品以保持结合沙拉所需的工作时间外,依照本发明的水分控制还使得产品产量提高。
特别优选的是结合沙拉含有10-60wt%的沙拉调味品,并且在4℃下储存两天后有3g或更少的水分离量。
该沙拉调味品的制备方法可包括以下步骤:(a)制备乳化剂水溶液,(b)添加油相,及(c)向得到的乳剂中添加醋酸和任何其他的酸。
应参考以下对优选实施方案的详述来对以上内容及本发明的其他特征和优势进行更全面的理解。
发明详述
本发明涉及多种类型的含水食品,尤其是持续含水产品,例如调味品。这可包括产品例如沙拉调味品,塔塔酱,调料和蛋黄酱。本发明特别涉及蛋黄酱和结合沙拉。本发明中可能用到的其他产品包括持续含水的涂抹物(water-continuous spreads)。
魔芋主要以三种形式可得:作为魔芋粉(生的、干燥过的和研磨过的),作为部分加工过的魔芋胶,以及魔芋葡甘露聚糖。魔芋葡甘露聚糖可以以 RS从AHDinternational,LLC of Atlanta,Georgia获得以及由Shimizu Chemical Company ofHiroshima,Japan生产,作为纯化产品含有葡甘露聚糖量超过95%以及水结合能力高达200%。 TUS包括几乎95%的葡甘露聚糖(93%-94.5%)。
其中本发明可以采用的结合沙拉的例子包括凉拌卷心菜,金枪鱼沙拉,土豆沙拉和鸡肉沙拉。本发明由于其水分持有能力和其淀粉酶抗性而改进了结合沙拉。因此,可用于沙拉并提供水分、淀粉酶或二者的包含物包括:卷心菜、金枪鱼、其他鱼、土豆、鸡肉,其他肉类,例如类似火腿的肉和培根块或培根粒,蔬菜片或蔬菜粒,例如洋葱,卷心菜,胡萝卜或黄瓜,水果块或水果粒,蛋,面食,水果,茄子,番茄,糖,盐,醋,水,香料(spices),草本植物,香料(flavor),果汁,调料和奶酪。本发明的结合沙拉中提供水分,淀粉酶或二者的包含物的量通常为1-90wt%,优选5-85wt%,最优选10-80wt%。该结合沙拉通常包含10-60wt%的沙拉调味品(即不包含包含物),特别是15-50wt%,最优选20-40wt%的沙拉调味品。
本发明的沙拉调味品组合物的一个组分通常是油相。用于本发明的沙拉调味品组合物的油和/或脂肪相的适宜的油和脂肪的例子包括:葵花籽油,菜籽油,大豆油,橄榄油,鳄梨油,芥末油,椰子油,棉籽油,鱼油,亚麻籽油,葡萄籽油,棕榈油,棕榈仁油,花生油,芥花油(canola oil),红花油,芝麻籽油,牛油果油(shea),鲸油,猪油,牛油和它们的一种或多种的混合物。一种或多种油的使用量通常为调味品(不包括任何包含物的重量)的0.5-90wt%,优选5-80wt%,更优选15-50wt%,特别是20-40wt%。在某些组合物中,油可被略去或以很低的量(0.05-0.5wt%)包含在内。
需要注意的是,可使用脂肪替代品代替油或与油结合。本发明中可采用的优选脂肪替代品包括脂肪酸酯化烷氧基化甘油组合物以及蔗糖脂肪酸聚酯(蔗糖聚酯)。前者和后者分别描述于U.S.Pat.Nos.5,516,544和6,447,824,其公开内容并入本文作为参考。脂肪也可被菊粉替代。当被采用时,这些常规的脂肪替代品优选占乳剂中所用油的总重量(不包括任何包含物)的至少约30%,更优选至少约75%。
可以使用部分氢化的脂肪,但并不优选,因为形成反式脂肪酸。除了部分氢化,如果需要的话,可使用经受完全氢化,酯交换,分馏和/或精炼的油/脂肪。术语脂肪和油在本文可互换使用,前提是通常优选所述油在72°F下可倾倒。
水的用量通常为本发明食物组合物(不计入包含物的重量)的5-90wt%,特别是20-70wt%,优选30-60wt%。可使用任何一种或多种可引用的水源,例如,纯净水(即反渗透水),自来水,瓶装水,去离子水,泉水或其混合物。
为了以可接受的沙拉调味品的形式而受人喜爱,组合物一般含有醋酸,其量为水相重量的0.1-8%。
可用于本发明的酸化剂的种类包括但不限于:醋酸(例如,源于醋),柠檬酸(例如,源于柠檬汁),盐酸,乳酸,苹果酸,磷酸,葡糖酸-δ-内酯,抗坏血酸,反丁烯二酸,酒石酸,葡糖酸,琥珀酸,己二酸及其混合物等。在各种类型的醋中,可包括红酒醋,蒸馏白醋,香醋和玉米糖苹果醋中的一种或多种。可用的果汁包括柠檬汁,酸橙汁,柚子汁,洋葱汁,洋葱泥,蒜汁,蒜泥,杏泥,番茄汁,及其一种或多种的混合物。采用的酸化剂的总量为0.1-60wt%,特别是0.5-20wt%,以调味品组合物(不包括任何包含物)的总重量计。
根据本发明,食物组合物的整体pH值优选为2.5-8.5。根据本发明,沙拉调味品组合物的整体pH值优选为2.5-5.0。特别优选3.0-4.3。
本发明的调味品优选包含一种或多种乳化剂,尽管乳化剂可被略去或以微量存在(例如,0-0.05wt%,特别是0.01-0.05wt%),特别是如果油被略去或以低量存在时。用于制备本发明的调味品组合物的乳化剂通常的HLB值大于约8,优选大于约11.0,最优选约12.0至约18.0,包括其中所有被纳入的范围。适宜乳化剂的一些例子包括甘油单酯,甘油二酯,磷脂(例如,卵磷脂),二乙酰酒石酸单双甘油酯(即DATEM)以及聚甘油酯。适宜用于本发明的这种乳化剂的说明性的例子包括但不限于:PEG20三硬脂酸酯,PEG20三油酸酯,PEG20单硬脂酸酯,PEG20单油酸酯,PEG20单棕榈酸酯,PEG20脱水山梨糖醇单月桂酸酯,及其衍生物,其混合物等,它们可以是例如以ICI表面活性剂以Tween或Span的名称可得的。
可用于本发明的其他乳化剂是蛋白质,如水果,蔬菜(例如,豌豆蛋白),牛奶(例如,乳清)或大豆蛋白,或其混合物。适宜用于本发明的其他类型的蛋白质是磷脂蛋白(例如,在蛋黄,全蛋或酶改性蛋中存在的磷脂蛋白),特别是如U.S.Pat.No.5,028,447(其公开内容并入本文作为参考)中讨论的用磷脂酶A修饰的来源于蛋黄的磷脂蛋白。然而在一个最优选的实施方案中,本发明中所用的乳化剂是未改性的全蛋(即,蛋清与蛋黄的混合)。另一类型的乳化剂是芥末或芥末油。
通常,调味品组合物中所用乳化剂的量为约0.05%到约20%,优选为约0.1%到约15%,最优选约0.2%到约8wt%,特别优选0.24wt%,更优选约3wt%,以调味品或其他食物组合物(不计入包含物)的重量计并且包括纳入其中的所有范围。
特别优选的组合物不含淀粉,实质上(essentially)不含淀粉(小于0.05wt%的淀粉)或基本上(substantially)不含淀粉,即含有小于0.1wt%的淀粉,因为淀粉酶可将淀粉降解。
任选地,除了其他包含物,食物组合物(优选是乳剂)中掺有例如以下一种或多种的调味原料:盐,胡椒,芥末,味精,草本植物和香料,例如红柿子椒浆,烤红柿子椒浆,大蒜,红柿子椒粒,切碎的蒜,切碎的洋葱,及辣椒。该调味品或其他产品(不包括其他包含物)中其他调味原料的总量优选为0.01-4wt%。其他任选的添加剂包括巧克力,果仁糊,维生素,天然和/或人工香料,着色剂(例如β-胡萝卜素),果泥,抗氧化剂,缓冲剂如醋酸钠,醋酸钾,柠檬酸钠,柠檬酸钾,磷酸氢二钠,磷酸氢二钾及其混合物,番茄糊,蔬菜块或蔬菜粒,水果块或水果粒,奶酪,及其混合物等。使用时,这样的任选添加剂总共且通常占该调味品或其他食物组合物(不包括任何分泌淀粉酶或释放水分的包含物)的总重量的不大于约40wt%。使用时,其通常占本发明的调味品或其他食物组合物的至少0.1wt%,特别是至少0.5%,更普遍的是至少1wt%。
当任何存在的油相未立即与水相混合时,向油相里添加至少一部分任选原料是方便的。优选地,所述任选原料与酸性水相混合,其随后与油相乳化而产生本发明的乳剂。
除了葡甘露聚糖,如果需要的话,可掺入任何水相稳定剂或质构剂来稳定水相。适宜的稳定剂是,例如以下的一种或多种:明胶,树胶,例如纤维素胶,刺槐豆胶,罗望子胶,黄原胶,角叉菜胶,例如λ-角叉菜胶,κ-角叉菜胶,μ-角叉菜胶,θ-角叉菜胶,π-角叉菜胶,β-角叉菜胶,ι-角叉菜胶,v-角叉菜胶,或ξ-角叉菜胶,瓜尔豆胶,印度树胶(gum ghatti),黄蓍胶,红藻胶(furcellaran),凝胶多糖(curdlan),结冷胶,琼脂,微晶纤维素,羧甲基纤维素,藻酸盐,例如藻酸丙二醇酯,果胶,变性淀粉和蛋白质。除魔芋胶或葡甘露聚糖源之外的树胶可以基本上不存在(例如,0-0.05wt%)或存在量为调味品组合物(不包括任何其他包含物)的总重量的0.05-1wt%,优选0.1-1%,特别是0.1-0.3%。如果除葡甘露聚糖外还存在一种树胶,优选黄原胶。酸奶(全脂、低脂或无脂)也可以包含在内,其量为调味品(不包含任何其他包含物)的0.5-60wt%,特别是10-40wt%。
适宜用于本发明的优选防腐剂(0.001wt%-0.5wt%)包括苯甲酸钠,苯甲酸钾,山梨酸钾,山梨酸,苯甲酸及其混合物等。适宜用于本发明的抗氧化剂(0.001wt%-0.2wt%)包括生育酚,抗坏血酸,抗坏血酸棕榈酸酯,叔丁基氢醌及其混合物等。适宜用于本发明的螯合剂(0.001wt%-0.3wt%,不考虑任何其他包含物)包括EDTA及其盐类,三聚磷酸钠,碳酸钠,碳酸钾及其混合物等。
可任选用于本发明的调味品或其他食物组合物的其他添加剂包括蛋白质源和甜味剂,例如一种或多种糖。前者优选0.2-50wt%,特别是0.5-25wt%,其包括酪蛋白,酪蛋白酸盐,脱脂奶粉和乳清,及其混合物,后者包括糖浆,蔗糖,葡萄糖,糖精,阿斯巴甜,三氯蔗糖,安赛蜜,右旋糖,麦芽糊精,乳糖,果糖,麦芽糖,蜂蜜,高果糖玉米糖浆,及其混合物等,重量百分比不考虑其他包含物。天然甜味剂优选存在量为0.01-20wt%,特别是0.1-10wt%(不考虑其他包含物)。人工甜味剂优选存在量为0.001-20wt%,特别是0.01-10wt%(不考虑其他包含物)。可包括0.001-2wt%(不考虑其他包含物)的β-胡萝卜素用于着色。
如果需要的话,可包含0.01-1wt%(不考虑其他包含物)的消泡剂。
本发明的食品优选可舀取或可倾倒的。本发明的食物的粘度通常为30000-220000cps,特别是50000-200000cps。在Bookfield Heliopath粘度计中以轴“d”在5rpm,25C及添加包含物之前测量粘度。
通过在10-40℃,优选在室温下,在高剪切条件下,优选在高对流效果下,将油相搅拌入水相来制备乳剂或其他食品。通常用于调味品生产类型的适宜的高剪切,高速混合机用于该目的。持续搅拌直到油相完全分散入水相。
如若没有其他说明,整个说明书和权利要求书中使用的所有wt%都是在包含物加入组合物前计算的。结合沙拉的量是所有包含物加入后计算的。
本文所述的所有范围包括其中纳入的所有范围。
实施例1
一种类蛋黄酱产品,用以下原料制备:
脱臭大豆油R&B | 35.000% |
香料 | 0.200% |
水 | 54.179% |
醋 | 1.800% |
山梨酸 | 0.080% |
EDTA二钠钙 | 0.008% |
全蛋5%盐 | 1.400% |
蛋黄10%盐 | 3.000% |
Nat香料 | 0.005% |
Nat香料 | 0.017% |
香料 | 0.060% |
盐 | 1.800% |
松脂辣椒 | 0.001% |
魔芋粉 | 0.500% |
黄原胶 | 0.050% |
柠檬汁浓缩物400GPL | 0.100% |
糖 | 1.800% |
100.000% |
实施例2
一种类蛋黄酱产品,用以下原料制备:
实施例3
结合沙拉性能测试
粘合沙拉/凉拌卷心菜沙拉
食谱:凉拌卷心菜:
240g卷心菜
120g胡萝卜
60g洋葱
200g蛋黄酱或类蛋黄酱产品
步骤:
清洗原料并用1.4mm切割机=nr.7Berkel切割。
将原料一起混合。
使原料冷却72小时。
检查颜色。
72小时后用筛子将沙拉沥干5分钟,并测量液体量。
观察水分脱水收缩。
结果:72小时
结果显示在含魔芋的组合物中水的结合是极佳的。与商业轻蛋黄酱(其包括黄原胶,柠檬和酸橙皮纤维以及变性玉米淀粉)相比,尤其是这样。卷心菜,胡萝卜和洋葱包含物中的淀粉酶会将轻蛋黄酱中的变性玉米淀粉降解,而造成其黏性降低,结构松弛,因此不能吸收水分。所述含魔芋的组合物,尽管也含“少”量的油,却有着极佳的水结合力,因为魔芋不会被淀粉酶降解。商业蛋黄酱2含大量的全蛋。比较实施例1和实施例2的结果,可以看出增长魔芋量显著地改善了结合性能。
实施例4
一种类蛋黄酱产品,用以下原料制备:
大豆 | 35.000% |
水 | 54.218% |
醋 | 2.600% |
山梨酸 | 0.100% |
EDTA二钠钙 | 0.007% |
全蛋5%盐 | 1.400% |
蛋黄10%盐 | 3.000% |
盐 | 1.300% |
松脂辣椒 | 0.005% |
魔芋粉 | 0.800% |
黄原胶 | 0.050% |
柠檬汁浓缩物400GPL | 0.070% |
糖 | 1.450% |
100.0000% |
实施例5
一种类蛋黄酱产品,用以下原料制备:
大豆油 | 35.000% |
水 | 54.009% |
醋 | 2.600% |
山梨酸 | 0.100% |
EDTA二钠钙 | 0.008% |
全蛋5%盐 | 1.400% |
蛋黄10%盐 | 3.000% |
香料 | 0.250% |
盐 | 0.800% |
松脂辣椒 | 0.003% |
魔芋粉 | 0.560% |
变性土豆淀粉 | 1.500% |
柠檬汁浓缩物400GPL | 0.070% |
糖 | 0.700% |
100.0000% |
实施例6
一种类蛋黄酱产品,用以下原料制备:
大豆油 | 35.000% |
水 | 55.219% |
醋 | 2.600% |
山梨酸 | 0.100% |
EDTA二钠钙 | 0.008% |
全蛋5%盐 | 1.400% |
蛋黄10%盐 | 3.000% |
香料 | 0.250% |
盐 | 0.800% |
松脂辣椒 | 0.003% |
魔芋粉 | 0.800% |
黄原胶 | 0.050% |
柠檬浓缩汁400GPL | 0.070% |
糖 | 0.700% |
100.0000% |
实施例7
所描述的蛋黄酱凉拌卷心菜的沥干测试在所示的制剂下进行。
凉拌卷心菜沥干测试,方法与实施例3相同
金枪鱼沙拉沥干测试
样本 | 两天之后的液体(克) | 两天之后的液体(克) |
测试2-1 | 测试2-2 | |
商业轻蛋黄酱 | 0.17 | 0 |
商业蛋黄酱1 | 15.5 | 8.92 |
商业蛋黄酱2 | 8.02 | 7.55 |
商业蛋黄酱3 | 13.71 | 6.67 |
实施例7 | 0 | - |
实施例5 | - | 0 |
商店品牌商业蛋黄酱1 | 2.15 | 1.65 |
商店品牌商业蛋黄酱2 | 21.57 | 23.94 |
实施例5显示,尽管所述蛋黄酱含魔芋,但凉拌卷心菜中的淀粉酶降解增加蛋黄酱粘性的淀粉部分。这种淀粉的降解导致了整个蛋黄酱结构的不稳定,并导致了沥干测试中的大量的液体。
在凉拌卷心菜测试中,蔬菜中天然存在的大量淀粉酶降解“轻”蛋黄酱中的淀粉增稠剂,导致结构破坏并导致大量的沥干液体。实施例6中含有魔芋且不含淀粉的粘合蛋黄酱在高度淀粉酶和低度淀粉酶结合的沙拉酱中都显示出优秀的性能。任何大于0.1g的沥干液都会被认为是产品质量的降低。
实施例8(预测)低脂,高水分含量,备选乳化剂
水 | 77.692% |
糖 | 8.000% |
大豆油 | 8.000% |
柠檬酸 | 1.000% |
EDTA二钠钙 | 0.007% |
聚山梨醇酯60 | 0.300% |
Nat香料 | 0.100% |
盐 | 2.000% |
纤维素 | 0.150% |
着色剂 | 0.201% |
黄原胶 | 0.150% |
魔芋粉 | 2.000% |
苯甲酸钠 | 0.100% |
乳酸 | 0.200% |
磷酸 | 0.100% |
100.0000% |
实施例9(预测)高脂,低水分含量
大豆油 | 78.0000% |
市政用水 | 7.9490% |
蛋黄 | 7.0000% |
高果糖玉米糖浆 | 3.0000% |
醋 | 3.0000% |
盐 | 0.6300% |
魔芋粉 | 0.3000% |
香料 | 0.0500% |
浓缩柠檬汁 | 0.0500% |
洋葱和蒜粉 | 0.0070% |
EDTA二钠钙 | 0.0070% |
天然香料 | 0.0070% |
100.0000% |
当然,应该理解的是,这里所举例并描述的本发明的具体形式的目的仅是代表性的,在不脱离本公开的明显教导的情况下,其中可做出某种变化。相应地,应参考下列所附权利要求来判定本发明的全部范围。
Claims (30)
1.结合沙拉,含有10到60wt%的沙拉调味品,并且在4℃下储存两天后有3g或更少的水分离量,所述沙拉调味品包含:
a)5-90wt%的水,和
b)0.5到10wt%的葡甘露聚糖,和
c)5-90wt%的油,和
e)额外的水相稳定剂,选自以下的一种或多种:明胶,纤维素胶,刺槐豆胶,罗望子胶,黄原胶,角叉菜胶,瓜尔豆胶,印度树胶,黄蓍胶,红藻胶,凝胶多糖,结冷胶,琼脂,藻酸盐,果胶,改性淀粉和蛋白质,并且
所述沙拉调味品不包含淀粉。
2.根据权利要求1的结合沙拉,其中所述沙拉调味品是环境稳定的。
3.根据权利要求1的结合沙拉,其中所述沙拉调味品包含5-80wt%的油和20-75wt%的水。
4.根据权利要求1的结合沙拉,其中葡甘露聚糖的来源包括魔芋胶。
5.根据权利要求1的结合沙拉,其中所述沙拉调味品对淀粉酶有抗性。
6.根据权利要求1的结合沙拉,其中所述纤维素胶为微晶纤维素或羧甲基纤维素。
7.根据权利要求1-6中任一项的结合沙拉,包含包含物,所述包含物是淀粉酶和/或水分的来源,并选自水果,蔬菜,奶酪,蛋,鱼类和肉类。
8.根据权利要求7的结合沙拉,其中所述包含物在所述结合沙拉中的存在量为1到90wt%。
9.根据权利要求7的结合沙拉,其中所述包含物在所述结合沙拉中的存在量为5到90wt%。
10.根据权利要求1的结合沙拉,其中所述额外的水相稳定剂包括黄原胶,角叉菜胶和藻酸丙二醇酯中的一种或多种。
11.根据权利要求10的结合沙拉,其中所述额外的水相稳定剂包括黄原胶或角叉菜胶,浓度为0.05-1wt%。
12.根据权利要求1的结合沙拉,其中所述沙拉调味品包含15-50wt%的油。
13.根据权利要求12的结合沙拉,其中所述沙拉调味品包含20-40wt%的油。
14.根据权利要求1的结合沙拉,包含淀粉酶和/或纤维素酶的来源。
15.根据权利要求1的结合沙拉,其中提供水分,淀粉酶或二者的包含物在所述结合沙拉中的量为5到90wt%,并且葡甘露聚糖的量为0.01wt%到6wt%,基于制得的沙拉调味品+包含物。
16.根据权利要求15的结合沙拉,其中葡甘露聚糖的量为0.3wt%到4.8wt%,基于制得的沙拉调味品+包含物。
17.根据权利要求15的结合沙拉,其中葡甘露聚糖的量为0.5wt%到1.5wt%,基于制得的沙拉调味品+包含物。
18.根据权利要求15的结合沙拉,包含包含物,所述包含物是淀粉酶和/或水分的来源,并选自水果,蔬菜,奶酪,鱼类和肉类。
19.沙拉调味品,包含:
a)5-90wt%的水,和
b)大于0.5且小于等于10wt%的葡甘露聚糖,和
c)5-90wt%的油,和
e)额外的水相稳定剂,选自以下的一种或多种:明胶,纤维素胶,刺槐豆胶,罗望子胶,黄原胶,角叉菜胶,瓜尔豆胶,印度树胶,黄蓍胶,红藻胶,凝胶多糖,结冷胶,琼脂,藻酸盐,果胶,改性淀粉和蛋白质,并且
所述沙拉调味品不包含淀粉。
20.根据权利要求19的沙拉调味品,其中所述纤维素胶为微晶纤维素或羧甲基纤维素。
21.结合沙拉,含有10到60wt%的根据权利要求19或20的沙拉调味品,并且在4℃下储存两天后有3g或更少的水分离量。
22.根据权利要求1的结合沙拉,包含释放酶的包含物。
23.根据权利要求21的结合沙拉,包含包含物,所述包含物是淀粉酶和/或水分的来源,并选自水果,蔬菜,奶酪,蛋,鱼类和肉类。
24.根据权利要求21的结合沙拉,包含淀粉酶和/或纤维素酶的来源。
25.根据权利要求21的结合沙拉,包含释放酶的包含物。
26.根据权利要求23的结合沙拉,其中所述包含物选自卷心菜,洋葱,胡萝卜和水果。
27.根据权利要求26的结合沙拉,其中所述水果选自苹果和木瓜。
28.根据权利要求26的结合沙拉,其中所述结合沙拉是凉拌卷心菜,并且所述包含物包含卷心菜。
29.根据权利要求23的结合沙拉,其中提供水分,淀粉酶或二者的包含物是淀粉酶和/或水分的来源,并且选自金枪鱼,水果,蔬菜,奶酪和肉类。
30.根据权利要求29的结合沙拉,其中所述蔬菜包括卷心菜。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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US12/976,527 US20120164276A1 (en) | 2010-12-22 | 2010-12-22 | Dressing |
US12/976527 | 2010-12-22 | ||
PCT/EP2011/073175 WO2012084771A1 (en) | 2010-12-22 | 2011-12-19 | Dressing comprising glucomannan |
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CN103796531A CN103796531A (zh) | 2014-05-14 |
CN103796531B true CN103796531B (zh) | 2017-10-13 |
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US (1) | US20120164276A1 (zh) |
EP (1) | EP2654459B1 (zh) |
CN (1) | CN103796531B (zh) |
BR (1) | BR112013015336B1 (zh) |
CA (1) | CA2822494C (zh) |
EA (1) | EA028592B1 (zh) |
ES (1) | ES2623357T3 (zh) |
MX (1) | MX345244B (zh) |
MY (1) | MY173885A (zh) |
WO (1) | WO2012084771A1 (zh) |
ZA (1) | ZA201304278B (zh) |
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JP6021037B1 (ja) * | 2015-12-28 | 2016-11-02 | ユニ・チャーム株式会社 | ペットフード用組成物、ペットフード用フード粒、ペットフード、およびペットフード包装体 |
AU2018269540B2 (en) * | 2017-05-18 | 2024-05-30 | Mccormick & Company, Incorporated | Culinary processes and products |
CN108902363A (zh) * | 2018-07-08 | 2018-11-30 | 汉寿县益百姓食品有限公司 | 一种辣椒香油及其加工工艺 |
CN110506926A (zh) * | 2019-09-18 | 2019-11-29 | 福建农林大学 | 一种魔芋葡甘聚糖番茄酱及其制备方法 |
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- 2011-12-19 BR BR112013015336-9A patent/BR112013015336B1/pt not_active IP Right Cessation
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- 2011-12-19 MY MYPI2013701073A patent/MY173885A/en unknown
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- 2011-12-19 ES ES11804543.4T patent/ES2623357T3/es active Active
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- 2011-12-19 CA CA2822494A patent/CA2822494C/en active Active
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EP2654459B1 (en) | 2017-02-08 |
MY173885A (en) | 2020-02-26 |
ES2623357T3 (es) | 2017-07-11 |
US20120164276A1 (en) | 2012-06-28 |
WO2012084771A1 (en) | 2012-06-28 |
MX345244B (es) | 2017-01-23 |
CA2822494C (en) | 2019-01-22 |
BR112013015336A2 (pt) | 2016-09-20 |
BR112013015336B1 (pt) | 2022-01-18 |
MX2013007047A (es) | 2013-07-29 |
EA028592B1 (ru) | 2017-12-29 |
CA2822494A1 (en) | 2012-06-28 |
ZA201304278B (en) | 2016-08-31 |
CN103796531A (zh) | 2014-05-14 |
EP2654459A1 (en) | 2013-10-30 |
EA201390904A1 (ru) | 2013-12-30 |
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