CN105491897B - 肉汤浓缩物的铁补充 - Google Patents
肉汤浓缩物的铁补充 Download PDFInfo
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- CN105491897B CN105491897B CN201480047052.2A CN201480047052A CN105491897B CN 105491897 B CN105491897 B CN 105491897B CN 201480047052 A CN201480047052 A CN 201480047052A CN 105491897 B CN105491897 B CN 105491897B
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- meat soup
- soup concentrate
- citric acid
- citrate buffer
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- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims abstract description 38
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Abstract
本发明涉及铁强化的肉汤浓缩物，其包含脂肪、氯化钠、谷氨酸一钠、焦磷酸铁和柠檬酸盐缓冲剂。本发明涉及制备铁强化的肉汤浓缩物的方法。这种肉汤浓缩物允许以低成本进行容易的铁补充，且在溶解和烹饪之后不会影响肉汤的原始味道或颜色；它在肉汤浓缩物的保质期内不会褪色；且它向包含所述肉汤浓缩物的食品的消费者提供生物可利用铁的最佳来源。
Description
本发明涉及铁强化的肉汤浓缩物，其包含脂肪、氯化钠、谷氨酸一钠、焦磷酸铁和柠檬酸盐缓冲剂。本发明涉及制备铁强化的肉汤浓缩物的方法。这种肉汤浓缩物允许以低成本进行容易的铁补充，且在溶解和烹饪之后不会影响肉汤的原始味道或颜色；它在肉汤浓缩物的保质期内不会褪色；且它向包含所述肉汤浓缩物的食品的消费者提供生物可利用铁的最佳来源而不会影响食品的味道。
食物强化项目(food fortification programmes)通常被认为是应对铁(Fe)缺乏的最具成本效益且可持续的方法。然而，铁强化项目的成功很大程度上取决于铁化合物和食品基质的仔细选择。不引起感官变化的便宜的且高度生物可利用的Fe化合物将是理想的强化化合物。不幸的是，最具生物可利用性的含水溶性铁的化合物(例如硫酸亚铁)常引起食物载体不可接受的颜色或风味变化，因此不被使用。另一方面，在中性pH下的焦磷酸铁是已知的几乎不溶于水的铁化合物，其常用于食品工业中用于强化婴儿谷物和巧克力饮料粉末。其主要优点是它不会引起对食物载体不良的颜色变化且仅引起有限的风味变化。然而，它本身的生物可利用性较差。
包含浓缩肉汤的肉汤块在世界范围内被用作基本的烹饪成分，在由于平常饮食而有必要强化铁的发展中国家和对于素食人群尤其如此。所述肉汤块通常包含食盐、谷氨酸一钠、和任选地脂肪和淀粉。
现有技术中已描述了铁强化的肉汤块(WO 2009/068378)。WO 2009/068378所述的肉汤块包含30-70重量％的食盐、10-45重量％的谷氨酸一钠和至少一种铁化合物，所述铁化合物选自EDTA铁钠、还原铁、乳酸亚铁、柠檬酸铁、焦磷酸铁、一水硫酸亚铁和柠檬酸铁铵粽的组。特别地，这个文件中显示：焦磷酸铁、EDTA铁钠、柠檬酸铁提供良好的与肉汤颜色相关的性能，该性能与不利用铁补充产生的肉汤的性能相同；还提供良好的与味道相关的性能，该性能相较于对照的性能未改变。因此，包含焦磷酸铁的现有技术的铁补充肉汤块导致无显著褪色且无显著异味的肉汤。
然而，WO 2009/068378的肉汤块在高温(高于30℃)和高湿度(高于60％的相对湿度)条件下在长期保质期(多于9个月)下不稳定，其中所述条件是将使用这些肉汤块的国家典型的日常条件。人们认为：这种不稳定性(贮存后褪色)是由于铁催化的脂肪氧化。此外，焦磷酸铁在水性溶液(最终的肉汤)中的溶解性极差，从而产生的肉汤含不溶形式的铁，因此向需要铁补充的群体提供非常有限的生物可利用铁的供应。
最近，已经开发了用于食物强化的可微粒化分散的焦磷酸铁(US6616955)。它是基于用乳化剂专门配制的焦磷酸铁纳米颗粒。该产品可分散于水中，但尽管如此，由于颗粒不是真正地溶解，所以该产品的生物可利用性仍然有限。此外，补充成本不允许食品行业开发适合发展中国家或针对低收入人群的补充生物可利用铁的食品。
WO 2010/086192中也公开了铁强化的肉汤块。所述肉汤块包含5-30重量％的脂肪、30-70重量％的氯化钠、10-45重量％的谷氨酸一钠和0.35-7重量％的酸，所述酸可以是柠檬酸。这种肉汤块的问题是：在于水性液体中溶解和烹饪肉汤浓缩物之后，它仅释放非常有限部分的生物可利用铁。
工业中仍然需要提供铁强化的肉汤浓缩物，所述铁强化的肉汤浓缩物
(i)在高温和高湿度(如上文所限定)下在保质期内不展示褪色，
(ii)在于水性液体中稀释和烹饪肉汤浓缩物之后，不导致食品(肉汤)和烹饪容器褪色，
(iii)相较于未强化的肉汤浓缩物，不显著增加铁补充的成本，
(iv)和最重要的，在于水性液体中稀释和烹饪肉汤浓缩物之后，允许向所产生肉汤的消费者递送至少40重量％、更优选地至少80重量％的生物可利用铁，当用于制备肉汤的水的水硬度为0-3000ppm且pH高于5.2时，抑制肉汤味道发生任何变化。
目前，本申请的发明人出乎意料地发现了用于肉汤浓缩物的铁强化的新组合物，其需要在水性介质中加热。这些铁补充肉汤浓缩物便宜、稳定(即，在上文所限定的高温和高湿度条件下在产品的保质期内不褪色)，且加热之后，铁变得可溶和高度生物可利用，同时不影响最终肉汤的颜色或味道，无论何种硬度的水被用于产生水性液体(0-3000ppm)均是如此。此外，这种组合物仅包含在世界上大部分国家容易授权食品消费的组分。因此，这种新的组合物通过向需要它的群体供应可靠量的生物可利用铁来提供非常坚实的预防贫血的方式。
因此，本发明提供一种肉汤浓缩物，基于所述肉汤浓缩物的总重量，其包含以下量的以下成分：
5-30重量％的脂肪，
30-70重量％的氯化钠，
10-45重量％的谷氨酸一钠，
0.015-10重量％的焦磷酸铁，
7.1-40重量％的柠檬酸盐缓冲剂，所述柠檬酸盐缓冲剂是柠檬酸相对于柠檬酸三钾的重量比为0.2-0.4的柠檬酸和柠檬酸三钾，
其中肉汤浓缩物中所述成分的总重量为90-100重量％，且
其中焦磷酸铁相对于所述柠檬酸盐缓冲剂的重量比在0.005-1.5的范围内。
在本说明书中，除非另有说明，所有在肉汤浓缩组合物中的百分比均基于肉汤浓缩物的总重量。
肉汤浓缩物是脱水肉汤(法语中的肉汤)或高汤(stock)(在一些说英语的国家)。其通常由脱水蔬菜，肉类高汤，少部分脂肪、盐和调味品制成。还制造了素食者和严格素食者类型。肉汤浓缩物被干燥并且以颗粒形式(清炖肉汤)被提供或者被塑造为各种尺寸的小块但宽度通常约为15mm。
根据本发明的肉汤浓缩物包含5-30重量％的脂肪。脂肪被用作粘合剂，且脂肪的量取决于用来生产肉汤浓缩物的方法。优选地，在本发明的所有实施方式中，肉汤浓缩物包含10-25重量％的脂肪，更优选地15-20重量％的脂肪。脂肪可选自任何食品级脂肪，其可以是固体或液态包括油。优选地，脂肪选自由猪脂肪、鸡脂肪、牛脂肪、橄榄油、棕榈油和菜籽油或其混合物组成的组。
根据本发明的肉汤浓缩物包含30-70重量％的氯化钠盐，优选地40-60重量％、更优选地45-55重量％的氯化钠盐。任选地，氯化钠盐也可部分被选自氯化钾或氯化铵的另一种食品级盐代替。
根据本发明的肉汤浓缩物包含10-45重量％的谷氨酸一钠作为风味增强添加剂。优选地，对于本发明的所有实施方式，谷氨酸一钠的量在20-35重量％的范围内，甚至更优选地25-30重量％的范围内。
在根据本发明的肉汤浓缩物中，焦磷酸铁的量在0.015-10重量％的范围内，优选地在0.02-5重量％的范围内，更优选地在0.05-2重量％的范围内。焦磷酸铁也被称为二磷酸铁(III)盐(CAS：10058-44-3)，其可购自Spectrum Chemical或Dr.Paul Lohmann。焦磷酸铁的颗粒尺寸将影响借助于柠檬酸盐缓冲剂使焦磷酸铁完全溶解所需的肉汤浓缩物在水性介质中的加热时间。颗粒尺寸越大，所需加热时间越长。因此，可用于根据本发明的组合物中的优选的焦磷酸铁颗粒的平均颗粒尺寸为1-60μm。甚至更优选的焦磷酸铁是通过本领域已知的激光衍射法测量的平均颗粒尺寸为1-5μm的微粒化焦磷酸铁。
根据本发明的肉汤浓缩物包含7.1-40重量％、优选地7.5-20重量％的柠檬酸盐缓冲剂。无论何时用在本发明的语境中，柠檬酸盐缓冲剂均表示柠檬酸和柠檬酸三钾的混合物。
根据在水硬度为0-3000ppm的水的存在下，加热肉汤浓缩物时，柠檬酸盐缓冲剂使焦磷酸铁溶解的能力来选择适用于根据本发明的组合物的柠檬酸盐缓冲剂。所述柠檬酸盐缓冲剂被限制为：柠檬酸相对于柠檬酸三钾的重量比为0.2-0.4的柠檬酸和柠檬酸三钾。
在本发明的所有实施方式中，所述柠檬酸盐缓冲剂优选地是：柠檬酸相对于柠檬酸三钾的重量比为0.2-0.4，更优选为0.25-0.35的的柠檬酸和柠檬酸三钾。
在根据本发明的肉汤浓缩物中，焦磷酸铁相对于所述柠檬酸盐缓冲剂的重量比也是确保肉汤中铁溶解化的关键参数。考虑到在水存在下，加热肉汤浓缩物后使焦磷酸铁溶解所需的最佳比率，焦磷酸铁相对于所述柠檬酸盐缓冲剂的重量比必须在0.005-1.5的范围内，优选地在0.01-1的范围内，更优选地在0.05-0.7的范围内。
根据本发明的肉汤浓缩物还可包含1-20重量％的淀粉，其中所述淀粉是天然淀粉(例如土豆淀粉或玉米淀粉)或改性淀粉(例如麦芽糖糊精)。此外，也可以使用面粉代替淀粉。
因此，根据本发明的最优选的肉汤浓缩物包含10-25重量％的脂肪、40-60重量％的氯化钠、20-35重量％的谷氨酸一钠、0.02-5重量％的焦磷酸铁、7.1-20重量％的柠檬酸盐缓冲剂，所述柠檬酸盐缓冲剂是柠檬酸相对于柠檬酸三钾的重量比为0.25-0.35的柠檬酸和柠檬酸三钾，其中焦磷酸铁相对于所述柠檬酸盐缓冲剂的重量比在0.05-0.7的范围内。
根据本发明的肉汤浓缩物还可包含1-20重量％的草药、香料和其它调味品。草药和香料优选地选自荷兰芹、牛至、大蒜粉、洋葱粉、辣椒粉、白胡椒、咖喱。
在另一个实施方式中，根据本发明的肉汤浓缩物还可包含通常添加到这类产品中的维生素和矿物质。含量为每份中推荐日摄取量(RDA)的10-40％。优选的附加矿物质是锌，优选的附加维生素是维生素A、维生素B2、维生素B6、叶酸、维生素B12、维生素E、维生素B1、泛酸钙、生物素和烟酸。
根据本发明的肉汤浓缩物还可包含水平为0.1-5ppm的天然色素以向肉汤浓缩物提供吸引人的颜色，所述天然色素选自干燥姜黄粉，和/或类胡萝卜素，优选β-胡萝卜素和/或叶黄素。
根据本发明的肉汤浓缩物优选地为干燥形式。在本文中，“干燥”表示水活性(water activity)低于0.65。浓缩物可通过常规干燥技术被干燥为颗粒，或者被塑造为块状形式。“块”不限于形状为典型的立方体形式，还旨在包括肉汤块的任何形状。优选地，本发明涉及立方体状或片状形式的肉汤块。根据本发明的肉汤块的重量可以为约2-15g，优选地3-10g。
根据本发明的肉汤浓缩物在贮存于高温和高湿度下时极其稳定。此外，在柠檬酸盐缓冲剂的帮助下，焦磷酸铁在与水混合并加热之后完全溶解。加热需要通过在80-120℃的温度下加热水性食品组合物中的肉汤浓缩物5-120分钟来进行。优选地，加热步骤是通过利用柠檬酸盐缓冲剂，在大气压力下煮沸约100℃直至焦磷酸铁完全溶解来进行的。这通常在20-60分钟内完成。加热步骤可以任选地在压力下进行。在这种情况下，本领域技术人员当然会根据所施加的压强和温度来减少加热时间。
在另一个实施方式中，本发明提供根据本发明的肉汤浓缩物，其中当利用硬度为0-3000ppm的水制备时，所述肉汤浓缩物在溶解于沸水中之后产生的肉汤含有多于40重量％、优选地多于80重量％的溶解的生物可利用形式的铁。
在另一个实施方式中，本发明提供pH范围为5.2-8的即食型食品组合物，其包含根据本发明的肉汤浓缩物，其中所述肉汤浓缩物已通过在80-120℃的温度下加热5-120分钟而溶解在食品中。优选地，加热步骤是通过利用柠檬酸盐缓冲剂，在大气压力下煮沸约100℃直至焦磷酸铁完全溶解来进行的。这通常在20-60分钟内完成。
根据本领域技术人员已知的任何方法来制备肉汤浓缩物。在优选的实施方式中，通过包括以下步骤的方法来制备根据本发明的肉汤浓缩物：
a)制备如下混合物，所述混合物包含5-30重量％的脂肪，30-70重量％的氯化钠，10-45重量％的谷氨酸一钠，0.015-10重量％的焦磷酸铁，和7.1-40重量％的柠檬酸盐缓冲剂，
其中所述柠檬酸盐缓冲剂是柠檬酸相对于柠檬酸三钾的重量比为0.2-0.4的柠檬酸和柠檬酸三钾，
其中焦磷酸铁相对于所述柠檬酸盐缓冲剂的重量比在0.005-1.5的范围内，
其中肉汤浓缩物中所述成分的总重量为90-100重量％
b)使来自步骤a)的混合物粒化或成形。
优选地，通过挤压使肉汤浓缩物颗粒化或成形。
通过下述实施例进一步阐释本发明。
实施例
实施例1：一份(250ml)使用4g肉汤块
| 植物脂肪 | 7重量％ |
| 氯化钠 | 47重量％ |
| 谷氨酸一钠 | 15重量％ |
| 糖 | 5.24重量％ |
| 香料(包含水解的植物蛋白) | 14重量％ |
| 焦磷酸铁微粒 | 0.3重量％ |
| 柠檬酸 | 3.11重量％ |
| 柠檬酸三钾 | 8.35重量％ |
加入约250ml水并煮沸约20分钟。然后食用。
实施例2：一份(250ml)使用4g肉汤块
| 稳定化的牛脂肪 | 10重量％ |
| 植物脂肪 | 10重量％ |
| 氯化钠 | 35重量％ |
| 谷氨酸一钠 | 10重量％ |
| 干草药 | 1重量％ |
| 香料(包含水解的植物蛋白) | 3重量％ |
| 焦磷酸铁微粒 | 0.3重量％ |
| 柠檬酸 | 1.58重量％ |
| 柠檬酸三钾 | 5.97重量％ |
| 麦芽糖糊精 | 23.15重量％ |
加入约250ml水并煮沸约20分钟。然后食用。
实施例3：柠檬酸盐缓冲剂对铁释放的影响
测量在肉汤制备期间释放的铁
为了检测在肉汤制备期间作为游离Fe2+和Fe3+释放的铁，开发出了专用的方法(通过改变已存在的用于饮用水中的铁检测的方法，Manual，2008)。该方法利用亚铁离子和1，10-邻二氮杂菲之间以形成红色复合物的反应。在508-510nm下，复合物的摩尔吸收率为11100。在pH为2-9的范围内，颜色强度不依赖于pH，此外，复合物在长时间内非常稳定且颜色强度不发生可察觉的变化。遵守Beer定律。
因为铁必须处于亚铁状态，所以要在颜色形成之前加入还原剂。选择盐酸羟胺作为还原剂。
试剂和程序
乙酸盐缓冲剂：称量10g乙酸钠三水合物(Sigma，美国)并倒入容量瓶中。然后加入超纯(nanopure)水至1000mL(溶液pH＝8.1)，随后通过滴加乙酸(10％的溶液)直至pH达到6.8(使用Methrom pH计来连续监测pH值)来调节期望的pH。
还原剂溶液：称量1g盐酸羟胺(Sigma，美国)并倒入容量瓶中，随后加入超纯水至100mL。
染料溶液：称量100g 1，10-邻二氮杂菲(Sigma，美国)并倒入容量瓶中，随后加入超纯水至100mL。以磁力搅拌溶液直至1，10-邻二氮杂菲完全溶解。
程序：
-用移液器吸取3ml滤过的(注射器，250μm一次性滤器)肉汤加入10ml塑料管(Coming 430791或Falcon 352097)中
-加入5ml乙酸钠缓冲剂(pH＝6.8)
-加入1ml盐酸羟胺溶液
-加入1ml 1，10-邻二氮杂菲溶液
-用手晃动管并静置10分钟，偶尔晃动
-然后，利用分光光度计(Perkin Elmer Lambda 35)通过扫描从390nm到700nm的波长来测量样品的分光光度吸收(最大吸收～508nm)
-使用不含铁的单纯(plain)肉汤来制备空白(参考溶液)
校准曲线
利用每种类型的所分析和制备的肉汤来建立校准曲线(为了避免基质效应的差异)。通过掺入标准的1000ppm铁溶液(Sigma Aldrich，Saint Louis，美国)将期望量的铁离子加入到所分析的肉汤中。
每种校准曲线(在510nm的吸光度，作为Fe3+浓度的函数)是在不同日期进行且每次制备新鲜样品和新鲜试剂进行的3次重复的最终插值。此外，通过重复(2次)每种离子浓度测量来进行每次重复。
烹饪条件期间的铁释放
(基于铁离子存在下1，10-邻二氮杂菲的颜色变化的分光光度试验)
通过将3.5g肉汤粉(表1)与包含70mg柠檬酸和290mg柠檬酸三钾的柠檬酸缓冲剂成分以及12mg焦磷酸铁(每肉汤块/每份250mL中3.3mg铁)混合来制备4g肉汤块。为了达到最终4g的肉汤块，使用土豆淀粉作为“填料”。
首先，将250mL水加热至96℃，然后在搅拌条件下加入肉汤块。当所有肉汤块溶解时将时间设置为0，1小时后取出1份(3mL)。
表1显示了根据本发明的组合物，其包含由柠檬酸和柠檬酸三钾制成的柠檬酸盐缓冲剂(C：TPC)。
| 成分 | (Fe；C-TPC) |
| 氯化钠 | 54 |
| 谷氨酸一钠 | 17 |
| 水解的植物蛋白 | 16 |
| 糖 | 6.2 |
| 棕榈脂肪 | 6.8 |
| 总计 | 100 |
然后，如上所述，在不同硬度的水中烹饪以上肉汤块，并将铁释放计算为理论铁含量的百分比(参见表2)。
如以下所示(表2)，1小时的烹饪程序之后，水的类型(硬度)和柠檬酸缓冲液来源会明显影响(由焦磷酸铁)释放的铁离子的百分比。
| 水的硬度 | 肉汤的pH | 铁释放％ |
| 90ppm | 5.8 | 100 |
| 250ppm | 6.5 | 35 |
| 550ppm | 5.9 | 14 |
Claims (10)
1.一种肉汤浓缩物，基于所述肉汤浓缩物的总重量，其包含以下量的以下成分：
5-30重量%的脂肪，
30-70重量%的氯化钠，
10-45重量%的谷氨酸一钠，
0.015-10重量%的焦磷酸铁，
7.1-40重量%的柠檬酸盐缓冲剂，所述柠檬酸盐缓冲剂是柠檬酸相对于柠檬酸三钾的重量比为0.2-0.4的柠檬酸和柠檬酸三钾，
其中所述肉汤浓缩物中所述成分的总重量为90-100重量%，且
其中焦磷酸铁相对于所述柠檬酸盐缓冲剂的重量比在0.005-1.5的范围内，所述肉汤浓缩物是干燥形式。
2.根据权利要求1所述的肉汤浓缩物，其中所述脂肪选自由猪脂肪、鸡脂肪、牛脂肪、橄榄油、棕榈油和菜籽油或其混合物组成的组。
3.根据权利要求1或2所述的肉汤浓缩物，其中焦磷酸铁相对于所述柠檬酸盐缓冲剂的重量比在0.05-0.7的范围内。
4.根据权利要求1或2所述的肉汤浓缩物，其中所述柠檬酸盐缓冲剂是柠檬酸相对于柠檬酸三钾的重量比为0.25-0.35的柠檬酸和柠檬酸三钾。
5.根据权利要求1或2所述的肉汤浓缩物，其中焦磷酸铁是通过激光衍射测量的平均颗粒尺寸为1-5 μm的颗粒的形式。
6.根据权利要求1或2所述的肉汤浓缩物，其中当利用硬度为0-3000 ppm的水制备时，所述肉汤浓缩物在溶解于沸水中之后产生的肉汤含有多于40重量%的溶解的生物可利用形式的铁。
7.制备根据权利要求1-6中任一项所述的肉汤浓缩物的方法，其中所述方法包括以下步骤：
a）制备如下混合物，所述混合物包含5-30重量%的脂肪，30-70重量%的氯化钠，10-45重量%的谷氨酸一钠，0.015-10重量%的焦磷酸铁，和7.1-40重量%的柠檬酸盐缓冲剂，
其中所述柠檬酸盐缓冲剂是柠檬酸相对于柠檬酸三钾的重量比为0.2-0.4的柠檬酸和柠檬酸三钾，
其中焦磷酸铁相对于所述柠檬酸盐缓冲剂的重量比在0.005-1.5的范围内，
其中所述肉汤浓缩物中所述成分的总重量为90-100重量%
b）使来自步骤a）的混合物成形。
8.根据权利要求7所述的方法，其中所述成形是粒化。
9.根据权利要求7所述的方法，其中通过挤压进行所述成形。
10.pH范围为5.2-8的即食型食品组合物，其包含根据权利要求1-6中任一项所述的肉汤浓缩物，其中所述肉汤浓缩物已通过在80-120℃的温度下加热5-120分钟而溶解在所述食品中。
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