CN107809917A - 脆性食品 - Google Patents
脆性食品 Download PDFInfo
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- CN107809917A CN107809917A CN201580078193.5A CN201580078193A CN107809917A CN 107809917 A CN107809917 A CN 107809917A CN 201580078193 A CN201580078193 A CN 201580078193A CN 107809917 A CN107809917 A CN 107809917A
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Classifications
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种用于加工食品的方法，将所述加工食品暴露于微波炉中之后，即可获得酥脆、松脆或脆皮食品。本发明还涉及可用于本发明所述方法的颗粒及其通过本发明所述方法获得的酥脆、松脆或脆皮食品。具体地，本发明涉及一种用于加工食品的方法，包括步骤：a)提供一种食品；b)用含有5wt％‑50wt％的糊精的干粉或颗粒涂覆所述食品；c)将被颗粒涂覆的食品暴露于水或水蒸气中0.1‑10秒；和d)烘焙、油炸或煮沸在水或水蒸气中暴露的所述食品。
Description
技术领域
本发明涉及一种用于加工食品的方法，将所述加工食品暴露于微波炉或烘箱中加热之后，即可获得酥脆、松脆或脆皮食品。
本发明还涉及可用于本发明所述方法的颗粒及其通过本发明所述方法获得的酥脆、松脆或脆皮食品。
背景技术
在(微波炉)烤箱中加热食品时，无线电波穿透该食品，并均匀地激发整个食品中的水和脂肪分子。
与热量从食品外部迁移到内部的传统的加热技术如烘焙、油炸或蒸煮相比，采用这种食品均匀加热方法，使得微波制备的食品表面没有被充分加热，以形成酥脆、松脆或脆皮的外层或外壳。
由于微波炉周围的空气处于室温，这也阻碍了微波制备的食品形成酥脆、松脆或脆皮的外层或外壳。
由于许多消费者喜欢具有酥脆、松脆或脆皮的外层或外壳的食品，所以限制了微波炉在食品制备方面的应用。
马铃薯或马铃薯基制品如薯条或薯片，以及肉类产品如汉堡包、碎肉热狗或炸丸子，这些食品都不太适用于微波制备。
在本领域中，已经提出了几种方法来解决上述无脆性外壳形成的问题。
例如，可以将箔和纸板制成的小套筒插入食品中。
这些套筒会对微波能量做出反应，变得非常热，从而形成酥脆的外壳。
也可以将食品包装在特殊的容器或袋子中以获得类似的效果。
尽管如此，在本领域中仍需要提供一种替代解决方案，以解决在微波炉中制备食品时无法形成酥脆外壳的问题。
发明内容
本发明的目的是满足本领域的上述需要。
根据第一方面，除其他目的之外，本发明的该目的是通过本发明所附权利要求中所限定的方法来实现的。
具体地，除了其他目的之外，本发明的该目的还通过本发明所述用于加工食品的方法来实现，所述方法包括以下步骤：
a)提供一种食品；
b)用干粉或颗粒涂覆所述食品，其中颗粒的平均直径或尺寸优选为0.1-5mm，并且含有5wt％-50wt％的糊精；
c)将被涂覆的食品暴露于水或水蒸气中0.1-10秒；和
d)烘焙、油炸或煮沸在水或水蒸气中暴露的所述食品。
不希望局限于任何理论，相信本方法可提供一种食品，其外表面具有隔热特性的薄层。
在微波加热加工食品时，隔热环绕层与食品外表面之间的温度充分升高，从而形成一种外壳，进而获得酥脆、松脆或脆皮的食品。
糊精在本领域中是公知的，是指一组无色无味的低分子量碳水化合物。
糊精由α-(1→4)或α-(1→6)糖苷键连接的D-葡萄糖单元的聚合物组成，该聚合物通式为(C6H10O5)n。
糊精可以通过例如利用酶，如淀粉酶水解淀粉或糖原来制备，或通过在酸性条件下施加干热水解淀粉或糖原来制备。
糊精通常在食品工业中用作粘合剂。
其它用途包括在纺织工业中的硬化剂，胶水中的黏结剂和制药工业中的粘合剂。
根据本发明的一个优选实施例，糊精是一种麦芽糖糊精，是通过酶解富淀粉的明胶而产生的短链淀粉糖。
根据本发明，本发明的颗粒含有5wt％至50wt％(相对于颗粒总重量的重量百分数)的糊精，如10wt％、15wt％、20wt％、25wt％、30wt％、35wt％、40wt％、或45wt％，其剩余重量百分比由一种或多种食品级可接受的填料如淀粉和/或面粉组成。
根据本发明，本发明的颗粒的平均直径或尺寸为0.1-5mm，例如0.2mm，0.3mm，0.4mm，0.5mm，0.6mm，0.7mm，0.8mm，0.9mm，1mm，1.5mm,2mm,2.5mm,3mm,3.5mm,4mm或4.5mm。根据本发明的一个优选实施例，本发明的食品选自马铃薯，马铃薯制品，肉类，水果，加工肉类，肉馅，蔬菜，糕点，面团及其组合。
根据本发明的另一个优选实施例，在用所述颗粒涂覆食品之前，先向食品涂覆疏水性预涂层。该疏水性预涂层有助于将所述颗粒粘附到食品上，特别是对于含水量高的食品如马铃薯，至少可以部分地保持颗粒的完整性，例如通过防止颗粒与食品接触时发生部分溶解。
疏水性食品级预涂层的一个合适实例是淀粉。
根据本发明的另一个优选实施例，所述食品是在热水浴中经过预处理的冷冻食品。
根据本发明第一方面的一个特别优选的实施例，被颗粒涂覆的食品与蒸汽接触0.1至10秒。使用蒸汽可以使食品与水均匀可控地接触。
考虑到本发明加工的食品在微波炉中制备时可形成脆性外壳，根据第二方面，本发明涉及通过本发明方法获得的加工食品，根据第三方面，本发明涉及一种制备脆性食品的方法，其中该方法包括在微波炉中制备本发明的加工食品。
根据第四方面，本发明还涉及由5wt％-50wt％的糊精、面粉和淀粉组成的平均直径为0.1-5mm的颗粒。
根据第五方面，本发明涉及上述干粉或颗粒在用微波制备脆性食品方面的用途。
将在以下特别优选实施例中进一步详细描述本发明。
具体实施方式
实施例
将马铃薯清洗、去皮、切片。用淀粉对薄片进行预涂覆后，再用颗粒对其进行涂覆(平均直径为0.5mm，由30wt％的糊精以及面粉和淀粉组成)。然后，将被颗粒涂覆的薄片与蒸汽接触2.5秒，随后立即浸入油中油炸3分钟。将所得薄片在-20℃的温度中储存。
将该冷冻薄片置于微波炉中旋转圆盘上，于900瓦加热7分钟。7分钟后，即得具有脆皮的薄片，该薄片可与炸薯片相媲美。
Claims (11)
1.一种用于加工食品的方法，其特征在于，所述方法包括以下步骤：
a)提供一种食品；
b)用含有5wt％-50wt％的糊精的干粉或颗粒涂覆所述食品；
c)将被涂覆的所述食品暴露于水或水蒸气中0.1-10秒；和
d)将在所述水或水蒸气中暴露过的所述食品烘焙、油炸或煮沸。
2.如权利要求1所述的方法，其特征在于，所述颗粒的平均直径为0.1-5mm。
3.如权利要求1或2所述的方法，其特征在于，所述颗粒或干粉还包含淀粉和/或面粉。
4.如权利要求1-3任一项所述的方法，其特征在于，所述食品选自马铃薯，马铃薯制品，肉类，水果，加工肉类，肉馅，蔬菜，糕点，面团及其组合。
5.如权利要求1-4任一项所述的方法，其特征在于，步骤a)中的提供一种食品包括提供一种含疏水性预涂层的食品。
6.如权利要求1-5任一项所述的方法，其特征在于，所述食品是在热水浴中经过预处理的冷冻食品。
7.如权利要求1-6任一项所述的方法，其特征在于，所述水蒸气为蒸汽。
8.一种根据权利要求1至7中任一项所述的方法获得的加工食品。
9.一种制备脆性食品的方法，其特征在于，所述方法包括在烤箱或微波炉中制备如权利要求8所述的加工食品。
10.一种颗粒，其特征在于，所述颗粒的平均直径为0.1-5mm，所述颗粒由5wt％-50wt％的糊精，面粉和淀粉组成。
11.平均直径为0.1-5mm且包含5wt％-50wt％的糊精的颗粒或干粉，或权利要求10所述的颗粒在提供微波炉或烤箱制备的脆性食品方面的用途。
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2015/056065 WO2016150476A1 (en) | 2015-03-23 | 2015-03-23 | Crispy foodstuff |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107809917A true CN107809917A (zh) | 2018-03-16 |
| CN107809917B CN107809917B (zh) | 2020-11-06 |
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| EP (1) | EP3273803B1 (zh) |
| JP (1) | JP6729867B2 (zh) |
| CN (1) | CN107809917B (zh) |
| AU (1) | AU2015387371B2 (zh) |
| BR (1) | BR112017020531B1 (zh) |
| CA (1) | CA2979433C (zh) |
| DK (1) | DK3273803T3 (zh) |
| ES (1) | ES2907283T3 (zh) |
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| LT (1) | LT3273803T (zh) |
| PL (1) | PL3273803T3 (zh) |
| PT (1) | PT3273803T (zh) |
| RS (1) | RS62985B1 (zh) |
| SI (1) | SI3273803T1 (zh) |
| WO (1) | WO2016150476A1 (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810772A (zh) * | 2019-10-21 | 2020-02-21 | 贵州省生物技术研究所 | 一种低油脂甘薯脆片的制备方法及甘薯脆片 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| FR3102911B1 (fr) | 2019-11-08 | 2023-05-05 | Epi Ingredients | Marquant croustillant laitier riche en proteines |
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| US4208442A (en) * | 1978-10-23 | 1980-06-17 | General Foods Corporation | Composition for use in preparing a baked coated comestible |
| WO1990001881A1 (en) * | 1988-08-16 | 1990-03-08 | Griffith Laboratories U.S.A., Inc. | Improved process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby |
| CN1350438A (zh) * | 1999-05-12 | 2002-05-22 | 安万特作物科学有限责任公司 | 面糊涂敷的食品 |
| US7998512B1 (en) * | 2005-01-14 | 2011-08-16 | Advanced Food Technologies, Inc. | Dough-enrobed foodstuff |
| US20120288598A1 (en) * | 2005-06-17 | 2012-11-15 | Steve Leusner | Fiber fortified cereals, cereal bars and snacks and methods for making |
| CN103188950A (zh) * | 2011-09-12 | 2013-07-03 | 日清富滋株式会社 | 颗粒粉 |
| CN103369971A (zh) * | 2011-01-27 | 2013-10-23 | 松脆感控股公司 | 可微波烹调的已裹涂的食物制品的制造 |
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| JP3316055B2 (ja) * | 1993-09-30 | 2002-08-19 | 雪印乳業株式会社 | 油ちょう済フライ食品およびその製造方法 |
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| US20090258123A1 (en) * | 2008-04-14 | 2009-10-15 | J. R. Simplot Company | Process for preparing parfried potatoes for microwave heating |
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2015
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- 2015-03-23 HU HUE15711743A patent/HUE057694T2/hu unknown
- 2015-03-23 EP EP15711743.3A patent/EP3273803B1/en active Active
- 2015-03-23 PL PL15711743T patent/PL3273803T3/pl unknown
- 2015-03-23 ES ES15711743T patent/ES2907283T3/es active Active
- 2015-03-23 DK DK15711743.3T patent/DK3273803T3/da active
- 2015-03-23 US US15/558,621 patent/US20180077957A1/en active Pending
- 2015-03-23 SI SI201531796T patent/SI3273803T1/sl unknown
- 2015-03-23 AU AU2015387371A patent/AU2015387371B2/en active Active
- 2015-03-23 HR HRP20220212TT patent/HRP20220212T1/hr unknown
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- 2015-03-23 CN CN201580078193.5A patent/CN107809917B/zh active Active
- 2015-03-23 JP JP2017550252A patent/JP6729867B2/ja active Active
- 2015-03-23 PT PT157117433T patent/PT3273803T/pt unknown
- 2015-03-23 WO PCT/EP2015/056065 patent/WO2016150476A1/en active Application Filing
- 2015-03-23 CA CA2979433A patent/CA2979433C/en active Active
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Patent Citations (9)
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| GB1367566A (en) * | 1971-12-15 | 1974-09-18 | Gen Foods Corp | Process and dry mix for baking foodstuffs |
| US4208442A (en) * | 1978-10-23 | 1980-06-17 | General Foods Corporation | Composition for use in preparing a baked coated comestible |
| WO1990001881A1 (en) * | 1988-08-16 | 1990-03-08 | Griffith Laboratories U.S.A., Inc. | Improved process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby |
| CN1350438A (zh) * | 1999-05-12 | 2002-05-22 | 安万特作物科学有限责任公司 | 面糊涂敷的食品 |
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| US20120288598A1 (en) * | 2005-06-17 | 2012-11-15 | Steve Leusner | Fiber fortified cereals, cereal bars and snacks and methods for making |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110810772A (zh) * | 2019-10-21 | 2020-02-21 | 贵州省生物技术研究所 | 一种低油脂甘薯脆片的制备方法及甘薯脆片 |
Also Published As
| Publication number | Publication date |
|---|---|
| BR112017020531B1 (pt) | 2022-06-28 |
| RS62985B1 (sr) | 2022-03-31 |
| US20180077957A1 (en) | 2018-03-22 |
| AU2015387371A1 (en) | 2017-10-05 |
| LT3273803T (lt) | 2022-03-25 |
| CA2979433A1 (en) | 2016-09-26 |
| EP3273803B1 (en) | 2021-12-22 |
| JP2018509171A (ja) | 2018-04-05 |
| DK3273803T3 (da) | 2022-02-21 |
| CN107809917B (zh) | 2020-11-06 |
| BR112017020531A2 (pt) | 2018-07-10 |
| AU2015387371B2 (en) | 2020-08-13 |
| SI3273803T1 (sl) | 2022-04-29 |
| PT3273803T (pt) | 2022-03-07 |
| WO2016150476A1 (en) | 2016-09-29 |
| HUE057694T2 (hu) | 2022-05-28 |
| EP3273803A1 (en) | 2018-01-31 |
| HRP20220212T1 (hr) | 2022-04-29 |
| PL3273803T3 (pl) | 2022-04-19 |
| ES2907283T3 (es) | 2022-04-22 |
| CA2979433C (en) | 2022-07-05 |
| JP6729867B2 (ja) | 2020-07-29 |
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