CN107427050A - 包含油酸和油酸钠的局部调味组合物 - Google Patents
包含油酸和油酸钠的局部调味组合物 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/188—Oleic acid
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fats And Perfumes (AREA)
Abstract
向可食用产品的表面涂布固体调味剂的方法，该方法包括在油酸和油酸钠的存在下将固体调味剂分散在非水连续介质中，并将其局部涂布于所述产品，油酸和油酸钠的相对重量比例为80:20‑54:46。该方法在所述产品的表面上产生极为均匀的调味剂分布。
Description
本公开涉及提供在油中的香料。
许多香料被局部应用于可食用产品，例如食品、烘焙食品等。尽管许多作为溶液被应用，但是有许多必须作为固体被应用。这些固体调味剂可以内在地是固体，例如盐，或者它们可以是粉末调味剂，例如喷雾干燥的粉末(包封在可食用聚合物介质例如淀粉中的香味化合物)。通常期望将它们悬浮在非水介质例如食用油中，然后在进一步处理例如烘烤之前通过涂覆或喷雾将其涂布于可食用产品。当分散体是新鲜制备的时候，不存在问题。然而，在生产线上使用的大量制备产生了固体可能沉降的问题，并且分散体分离成两个不同的层，使得它们不可能涂布于产品。
现在已经发现，能够将这类固体调味剂长时间保持在悬浮液中，使得不会浪费产品，并且可以使生产保持长时间运行而不需要停止维护。因此，提供了一种在可食用产品的表面上涂布固体调味剂的方法，所述方法包括在油酸和油酸钠的存在下在非水性连续介质中分散所述固体调味剂，并且将其局部涂布于所述产品，油酸和油酸钠以相对重量比例80:20-54:46存在。
另外提供了一种局部调味产品，其包含分散在非水连续介质中的固体调味剂，其还包含相对重量比例为80:20-54:46的油酸和油酸钠。
固体调味剂可以是在可食用产品的表面上期望它存在的任意固体调味剂。典型的实例包括但不限于盐、喷雾干燥的香料糖、人造甜味剂(粉末)、麦芽糖糊精、蔬菜浆料、水果浆料、柠檬酸、苹果酸、乳酸、谷氨酸一钠和增味剂。可以使用多于一种的这类固体调味剂。
非水性连续介质可以是任意适合于通过任意便利的方法例如喷涂、涂覆或浸渍涂布于可食用产品上的这类可食用介质。典型实例为食用油，这类油的非限制性实例包括向日葵油、棕榈油、橄榄油、菜籽油、低芥酸菜子油、芝麻油、核桃油、榛子油、花生油、玉米油、椰子油、黄油、米糠油、大豆油、葡萄籽油、鱼油、松子油、腰果油、澳洲坚果油、mongongooil、杏仁油、山毛榉油、美洲山核桃油、阿月浑子油、棉籽油、红花油、南瓜子油、瓜子油(egusi seed oil)、旱地瓜籽油(buffalo gourd oil)、苦葫芦油、葫芦油、冬南瓜油(butternut squash oil)、巴西莓油(acai oil)、黑籽油(black seed oil)、黑醋栗种子油、琉璃苣籽油、月见草油(evening prime rose oil)、亚麻籽油、苋菜红油、杏子油、苹果籽油、阿甘油(argan oil)、鳄梨油、巴巴苏油、山萮油、婆罗洲牛油果油、角掌栗子油、角豆树豆荚油、可可油、东方苍耳油、羽叶棕裯同油、胡荽子油、枣椰子油、地咖油(dika oil)、假亚麻油、大麻油、木棉花籽油、kenef seed oil、lallemantia seed oil、mafura oil、白芒花籽油、马鲁拉果仁油(marula oil)、芥菜籽油、niger seed oil、肉豆蔻脂、秋葵籽油、番木瓜籽油、parilla seed oil、柿子油、pequi oil、pilli nut oil、pomegrate seed oil、罂粟子油、洋李仁油、昆诺阿藜籽油、黑芝麻油、米糠油、royle oil、sascha inchi oil、山榄果油、seje oil、牛油树脂、taramira oil、茶籽油、蓟油、洋地栗油、烟草子油、番茄子油、麦胚油、中链甘油酯(MCT)、饱和脂肪酸、不饱和脂肪酸(两者的混合物)和所有可食用动物脂肪酸。
油酸和油酸钠是众所周知的商业物品。油酸与油酸钠的重量比例可以为80:20-54:46。具体实施方案为70:30-56:44，更具体地为62:38-58:42。
如上所述的调味产品中油酸和油酸钠的总比例自然根据应用和涂布方法的不同而改变，但典型地占连续介质、油酸/油酸钠和固体调味剂总重的01％-20％，不过，通过在该范围外操作可以实现特定的效果。固体调味剂和连续介质的比例也可以在宽的范围内变化。典型的非限制性实例是05％-50％重量的固体调味剂和50％-95％重量的连续介质。这是与准备使用的调味产品相关的范围。还能够制备作为浓缩物的调味产品，其可以通过加入足够的连续介质来稀释备用。典型的浓缩物包含20-60％重量的连续介质与相应地更高比例的固体调味剂和油酸/油酸钠，其相对比例是终产品中期望的那些。
固体调味剂在连续介质中的分散可以通过任意便利的方法进行，典型地在环境温度下搅拌。
所得到的香味分散体可以通过任意便利的方式涂布于可食用产品，例如喷雾、涂覆和浸渍。
可以涂布上香味分散体的可食用产品可以是需要局部调味剂的任意可食用产品。非限制性实例包括焙烤食品，例如饼干、曲奇饼干、蛋糕和面包，快餐食品，例如油煎土豆片和炸土豆片，椒盐脆饼和饼干。
本公开的方法和产品具有的优点在于调味混合物在混合后保持稳定几小时，结果是非常均匀的涂层。这具有额外的优点，即任何喷嘴都不会因沉降固体材料而被阻塞。
参考以下非限制性实施例进一步描述本公开，这些实施例描述具体的实施方案。所有份数均以重量计。
实施例1
油酸和油酸钠的适当比例的测定。
将不同比例的油酸和油酸钠合并在向日葵油中以确定哪些比例是适合的。所期望的是油酸/油酸钠混合物在油中的澄清均匀的溶液。将油酸钠和油酸的所有混合物以4.8％重量加入到油中，并使用Brookfield粘度计62号和63@30rpm转子搅拌。
在80:20与54:46油酸:油酸钠之间，均匀共混是容易的，随着粘度的增加而增加，但粘度可操作。然而，在52:48，形成了团块，在50:50和更低时变恶化。
在60:40发现最佳结果(澄清溶液加上更高、但可操作的粘度)。
实施例2
用于薄脆饼干。
通过共混15份向日葵油、4份西班牙香肠(chorizo)调味粉和1份60:40油酸:油酸钠混合物来制备调味涂层。
通过旋转圆盘喷雾将调味剂涂布于80份薄脆饼干上。检查揭示出调味剂的分布极为均匀，即使调味组合物已经静置几小时也是如此。
相反，除了不存在油酸:油酸钠混合物之外，相同的调味组合物在制备和喷雾的一分钟内开始分成多层，产生非常不均匀的调味剂分布。最终组合物完全无法喷雾。
实施例3
香味浓缩物的制备
通过共混以下成分制备浓缩物：
40份西班牙香肠调味粉
54.7份向日葵油
5.3份60:40油酸/油酸钠混合物
这类浓缩物可以用另一种油适当地稀释，得到用于任意给定应用的任意期望的组合物。
Claims (9)
1.向可食用产品的表面涂布固体调味剂的方法，包括在油酸和油酸钠的存在下将所述固体调味剂分散在非水性连续介质中，并将其局部涂布于所述产品，油酸与油酸钠的重量比为80:20-54:46。
2.权利要求1的方法，其中油酸与油酸钠的重量比为70:30-56:44，更具体地为62:38-58:42。
3.权利要求1的方法，其中调味产品中油酸和油酸钠的总比例占连续介质、油酸/油酸钠和固体调味剂总重量的01％-20％重量。
4.权利要求1的方法，其中固体调味剂和连续介质的比例为05％-50％重量的固体调味剂和50％-95％重量的连续介质。
5.局部调味产品，包含分散在非水性连续介质中的固体调味剂，其还包含相对重量比例为80:20-54:46的油酸和油酸钠。
6.权利要求5的产品，其中油酸与油酸钠的重量比为70:30-56:44，更具体地为62:38-58:42。
7.权利要求5的产品，其中该产品中油酸和油酸钠的总比例占连续介质、油酸/油酸钠和固体调味剂的总重量的01％-20％重量。
8.权利要求5的产品，其中固体调味剂和连续介质的比例为05％-50％重量的固体调味剂和50％-95％重量的连续介质。
9.能够稀释成权利要求5的产品的香味浓缩物，包含20-60％重量的连续介质与相应地更高比例的固体调味剂和油酸/油酸钠，它们的相对比例为成品中期望的那些。
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| PCT/EP2016/055115 WO2016142462A1 (en) | 2015-03-10 | 2016-03-10 | Topical flavouring compositions comprising oleic acid and sodium oleate |
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| US2162904A (en) * | 1934-12-24 | 1939-06-20 | Union Oil Co | Spray oil composition |
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| EP0295509A1 (en) * | 1987-06-17 | 1988-12-21 | Societe Des Produits Nestle S.A. | Production of flavour |
| GB2278554A (en) * | 1993-05-26 | 1994-12-07 | Itw Ltd | Rotary atomiser for a food flavouring system |
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| US4526816A (en) * | 1982-01-07 | 1985-07-02 | Brockway, Inc., (Ny) | Fatty acid emulsion and coating of glassware therewith |
| US5037564A (en) * | 1988-03-09 | 1991-08-06 | Dai-Ichi Kogyo Seiyaku Co., Ltd. | Dispersing agent for nonaqueous systems and a nonaqueous dispersion containing the same |
| KR101327937B1 (ko) * | 2009-12-18 | 2013-11-13 | 대상 주식회사 | 커큐민의 체내흡수성이 우수한 카레맛 향미유 및 이의 제조방법 |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2162904A (en) * | 1934-12-24 | 1939-06-20 | Union Oil Co | Spray oil composition |
| US3507665A (en) * | 1966-05-25 | 1970-04-21 | Quaker Oats Co | Coating emulsions and method of coating foodstuffs |
| EP0295509A1 (en) * | 1987-06-17 | 1988-12-21 | Societe Des Produits Nestle S.A. | Production of flavour |
| GB2278554A (en) * | 1993-05-26 | 1994-12-07 | Itw Ltd | Rotary atomiser for a food flavouring system |
| US5695802A (en) * | 1994-06-16 | 1997-12-09 | Firmenich Sa | Flavoring composition and process |
| KR101194364B1 (ko) * | 2011-07-14 | 2012-10-25 | 광주과학기술원 | 외관 재질 디자인 및 제작 방법 및 시스템 |
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| US10555550B2 (en) | 2020-02-11 |
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| JP6821585B2 (ja) | 2021-01-27 |
| EP3267807A1 (en) | 2018-01-17 |
| BR112017015831A2 (pt) | 2018-03-27 |
| SG11201706282TA (en) | 2017-09-28 |
| EP3267807B1 (en) | 2018-12-12 |
| US11547137B2 (en) | 2023-01-10 |
| JP2018509156A (ja) | 2018-04-05 |
| KR102605781B1 (ko) | 2023-11-27 |
| CN107427050B (zh) | 2021-03-19 |
| US20180042289A1 (en) | 2018-02-15 |
| KR20170118718A (ko) | 2017-10-25 |
| WO2016142462A1 (en) | 2016-09-15 |
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