CN107846950A - 不含蛋的、热稳定的蛋黄酱型调味料 - Google Patents
不含蛋的、热稳定的蛋黄酱型调味料 Download PDFInfo
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- CN107846950A CN107846950A CN201680026402.6A CN201680026402A CN107846950A CN 107846950 A CN107846950 A CN 107846950A CN 201680026402 A CN201680026402 A CN 201680026402A CN 107846950 A CN107846950 A CN 107846950A
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- quillaja
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- cheese
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Classifications
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- A—HUMAN NECESSITIES
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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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
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- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
- C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids
Abstract
提供了一种不含蛋的蛋黄酱,所述不含蛋的蛋黄酱是热稳定的或者热稳定的且冻融稳定的,并且是全天然的。此外,提供了一种蛋黄酱组合物,所述蛋黄酱组合物具有增加的热稳定性和冻融稳定性。提供了低盐类型的不含蛋的蛋黄酱以及具有增强的热稳定性和冻融稳定性的用于多种黄油和奶油的组合物。
Description
相关申请的交叉引用
根据35U.S.C.§119(e),本申请要求于2015年3月4日提交的申请号为62/128,344的美国临时申请的权益,通过引用将其全部内容并入本文并且用于所有目的。
背景
技术领域
本公开涉及一种食品组合物,更具体地涉及热稳定的酱汁、坚果黄油和全天然调味料型食品,包括具有常规蛋黄酱的味道和稠度的、不含蛋的、热稳定的和冻融稳定的并且具有延长的保质期的食品。
背景技术
许多酱汁为乳液形式,为两种或多种不相溶的液体的共混物或混合物。这些类型的食品的一个问题是当受热时它们倾向于反乳化。
蛋黄酱是公知的由在蛋黄中存在的分子卵磷脂来稳定的柠檬汁包油的乳液。其用作食品的酱汁,并且是用于三明治、沙拉和其他预制食品所优选的调味料以及各种食品的许多食谱中的成分。众所周知,在进行加热或冷冻时蛋黄酱会发生反乳化,引起成分分离,形成粘腻的糊状(mess)。制备蛋黄酱的关键是避免乳液的组分分离恢复成它们各自的组分。这称作“变质的(turned)”或“分层的(broken)”蛋黄酱。无论油和柠檬汁混合在一起多长时间,它们往往会分离为粘腻的糊状,除非添加蛋黄作为稳定剂。
蛋黄酱的保质期可以根据成分和储存条件而变化。通常,一旦打开,需要将蛋黄酱冷藏以避免快速变坏。热可以引起乳液分解,导致成分分离,特别是油和柠檬汁分离。
食品和药品管理局已颁布关于蛋黄酱成分的条例21C.F.R.§169.140。关于蛋的使用,该条例在子节(c)中规定“(c)包含蛋黄的成分。液体蛋黄、冷冻蛋黄、干蛋黄、液体全蛋、冷冻全蛋、干全蛋或者该条中列出的具有液体蛋白或冷冻蛋白的任何一种或多种前述成分”。
由于考虑胆固醇和适应素食,已经开发出具有与蛋黄酱相似的味道的、不含蛋类型的调味料。蛋的流行的替代品是椰子油。因为成分中省去了蛋,根据联邦法规,该调味料不可以再称作“蛋黄酱”。
发明内容
本发明公开的实施例涉及一种全天然的调味料型食品。
根据本公开的一个方面,提供一种热稳定的坚果黄油(nut butter),例如花生黄油,包含不含蛋的乳化提取物或调味剂。
根据本公开的另一个方面,提供一种食品组合物,所述食品组合物具有常规蛋黄酱的味道和稠度,并且是不含蛋的、热稳定的,而且具有延长的保质期。理想地,所述组合物是全天然的,这是指它不具有大多数蛋黄酱中存在的EDTA。提供一种提取物,所述提取物是不含蛋的、全天然的,并且用作乳化剂。根据本公开的一个方面,将提取物Quillaja添加至常规蛋黄酱中以增加热稳定性。
根据本公开的另一个方面,提供一种食品组合物,包含水10%-25%、天然调味剂0.1%-8%、白醋0.01%-12%、柠檬汁0.05%-12%、葡萄糖酸0.1%-20%、盐0.1%-2.5%、糖0.1%-5%和芥末粉0.05%-2.0%。所述组合物还包含以下成分的预混物:天然蛋香精F14752 0.01%-1.0%、高油酸葵花籽油60%-85%和RGT12Plus Dry 0.01%-0.3%。在高剪切混合器中混合水、Quillaja和干成分。然后非常缓慢地添加预混的油成分,优选以高速混合,以得到乳液。
根据本公开的另一个方面,提供一种全天然的蛋黄酱,例如热稳定的蛋黄酱,包含水11.781%-13.781%、Quillaja 1.0%、白醋(50格令)0.069%、柠檬汁0.092%、盐0.825%、糖1.468%、芥末粉0.119%和葡萄糖酸0.917%。还提供油调味剂和天然抗氧化剂的预混物,所述预混物包含天然蛋香精(F14752)0.037%、高油酸葵花籽油79.5%、MTD-10(油的0.015%)0.092%、RGT12Plus Dry(产物的0.2%)0.1%、CaEDTA 0.1%-0.3%和全蛋4.0%。可替代地,蛋黄2.0%可以取代全蛋。“MTD-10”包含混合生育酚,生育酚是植物基提取物,可以购自凯明公司(Kemin Industries Inc.,美国爱荷华州第蒙)的系列。市售生育酚可以是稀释形式,例如,在油中的浓度为0.015%。“RGT12”或“RGT12PlusDry”包含迷迭香和绿茶提取物,也可以购自凯明公司的系列。
方法包括在混合器(例如,具有叶片的混合器)中混合水、Quillaja和干成分。非常缓慢地添加油以得到乳液。然后将该混合物置于具有叶片的中并高速运行以使乳液平滑。
根据上述公开的另一个方面,通过将水变为15.781%并且除去蛋和CaEDTA0.1%-0.3%,可以提供不含蛋的蛋黄酱。
根据本公开的另一个方面,通过添加这些天然胶的组合:阿拉伯胶、瓜尔胶和黄原胶,可以使上述蛋黄酱组合物经历冻融不变成液体。所得的蛋黄酱组合物表现出很好的冻融稳定性并保持其质地。当作为成分添加到食品中时,所述组合使粘度少量增加。优选地,以混合物的0.3%添加所述组合:阿拉伯胶50%、瓜尔胶30%和黄原胶20%。范围可以为0.01%-1.0%。
根据本公开的另一个方面,提供一种全天然的、不分离的坚果黄油,包含1重量%的Quillaja和坚果黄油,所述坚果黄油包含油49.5%、碳水化合物18.56%、蛋白质21.65%以及水和矿物质9.29%。将坚果黄油加热至120°F并将Quillaja混入,然后冷却至环境温度。可替代地,将Quillaja(基于油)添加至准备研磨的坚果或种子,然后将这些成分混合至均匀分布,然后研磨并冷却。
根据本公开的另一个方面,提供一种热稳定的、奶油状的包含脂肪或油的酱汁,包含水38.8%、Quillaja 1.2%和油60%,所述油例如为高稳定的海藻油、植物油、坚果和种子油以及动物来源的脂肪和油。将水和Quillaja混合,然后缓慢添加油,同时在高剪切混合器中混合以得到乳液。这种稳定的奶油状混合物可以用于添加至目标基物,例如奶油汤、奶油酱汁、奶油甜点、奶油布丁等。完成的制品可以热灌装、蒸煮、冷藏或冷冻。
根据本公开的另一个方面,提供一种全天然的、不熔化的奶酪,包含奶酪(例如,美国Swiss,切达奶酪(cheddar))97.0%-99.9%和Quillaja 0.1-3.0%。方法包括切碎奶酪,添加Quillaja,混合,然后加热至约140°F,同时偶尔搅拌直至奶酪完全熔化和混合,然后冷却至凝固。
根据本公开的另一个方面,提供一种奶酪酱,包含奶酪25%-85%(优选量为64%)、Quillaja 0.1%-3.0%(优选为2.0%)、奶油0-35%(30%乳脂)(优选为12%)、无盐黄油0-20%(优选为12%)和水0-35%(优选为10.0%)。将奶酪切碎,添加Quillaja和水,并且混合。将混合物加热至约140°F,同时不断搅拌,然后添加奶油和黄油,冷却至凝固。
根据本公开的另一个方面,提供一种全天然的、不熔化的巧克力,包含0.1%-3.0%的且优选为2.0%的Quillaja,和99.9%-97%的且优选为98%的巧克力,例如糖、可可豆、可可脂、卵磷脂、香草、添加或不添加牛奶。方法包括将半甜巧克力片和Quillaja混合,加热至105°F-110°F,同时不断搅拌直至充分混合。立即冷却至40°F-70°F以凝固巧克力。
附图说明
结合附图,通过以下详细描述会更容易地且更好地理解本公开的前述和其他特征和优点,其中:
图1A和图1B示出4种不含蛋的蛋黄酱组合物和黄油涂抹物组合物(butter spreadcomposition)的表;
图2是4种蛋黄酱组合物的表,所述蛋黄酱组合物是热稳定的且全天然的,以及是热稳定的且冻融稳定的;
图3是2种不含蛋的蛋黄酱组合物的表,所述不含蛋蛋黄酱组合物是图1的组合物的替代物;
图4是2种钠减少50%的、热稳定的且全天然的、不含蛋的蛋黄酱的组合物的表;
图5是全天然的、不熔化的奶酪、奶酪酱以及全天然的、不熔化的巧克力的表;
图6是全天然的、不分离的坚果和种子黄油的表;和
图7是热稳定的、奶油状的包含脂肪或油的酱汁的表。
具体实施方式
在以下描述中列出了某些具体细节以提供本公开的多种实施例的透彻理解。然而,本领域技术人员会理解,本公开可以在不具有这些具体细节中的一个或多个具体细节的情况下实施。在其他情况下,没有详细地描述食品和食品生产方法的公知方面,所述食品例如为馅饼、卷饼(wrap)、玉米煎饼、玉米软饼(soft-shell tacos)、糕点壳等,以避免不必要地使本公开的实施例的描述难以理解。
除非上下文需要,在整个说明书和所附权利要求中,词语“包含”及其变体(“comprise”或“comprising”)解释为开放式的囊括,即“包括但不限于”。
本说明书中作为“范围”而列举的值旨在包括所述范围的两端点值。当值描述为在两端点值“之间”时,除非另有说明,在这种情况下应包括两端点值。
除非另有说明,本文所述的给定食品中的给定组分的百分比或百分比范围以重量计。
提供一种全天然的蛋黄酱,包含水10%-25%、天然调味剂或Quillaja调味剂0.1%-8%、白醋0.01%-12%、柠檬汁0.05%-12%、葡萄糖酸0.1%-20%、盐0.1%-2.5%、糖0.1%-5%和芥末粉0.05%-2.0%。所述组合物还包含天然蛋香精F14752 0.01%-1.0%、高油酸葵花籽油60%-85%和RGT12Plus Dry 0.01%-0.3%的预混物。将水、Quillaja和干成分在高剪切混合器中混合。然后非常缓慢地添加预混的油成分,优选高速混合,以得到乳液。
应当理解,在整个说明书中,虽然优选高油酸葵花籽油,但是可以使用任何植物或动物来源的油。蛋黄酱中最常用的油有大豆油、芥花油、红花油、花生油、玉米油、橄榄油,但是也有许多其他油(鳄梨、海藻)可以用于本公开的组合物。更具体地,油分为若干类:植物(油菜、大豆、玉米、鳄梨等)油、坚果(花生、椰子、核桃、杏仁、榛子等)油、种子(南瓜籽、葵花籽、棉籽、芝麻等)油、动物(乳脂、猪油、牛脂等)油、海藻油和鱼油。
还应当理解可以用任何甜味剂,例如本文进一步描述的龙舌兰花蜜、以及蜂蜜、高果糖玉米糖浆和水果浓缩物来取代糖。
理想地,天然调味剂为Quillaja,由FDA批准用于人食用。它可以从位于美国加利福尼亚州圣迭戈的Desert King国际公司得到。
接下来参考图1,其中示出了根据本公开形成的添加提取物的全天然蛋黄酱和全天然不含蛋的蛋黄酱的表。本文公开的产品还可以用一种或多种酸化剂制备。除醋或乙酸外,还可以使用葡萄糖酸、柠檬汁、柠檬酸以及乳酸或苹果酸。
参考A列,提供了一种不含蛋类型的、热稳定的制品或组合物,包含15.781%的水,所述水是蒸馏的,不含矿物质;1.0%的Quillaja天然调味剂;0.069%的白醋(50格令);0.092%的柠檬汁,天然浓度(strength)并且全天然的;0.825%的盐;1.468%的糖;0.119%的芥末粉;0.917%的葡萄糖酸(50%);以及油、胶、调味剂和抗氧化剂的预混物,所述预混物包含天然蛋香精F14752 0.037%、高油酸葵花籽油79.5%、MTD-10(油的0.015%)0.092%和RGT12Plus Dry(产物的0.2%)0.10%。理想地,充入氮气以提高可铺展性。将水、Quillaja和干成分在高剪切混合器中混合。然后非常缓慢地添加预混的油成分以得到乳液。
利用以下组成,可以如B列所示对该不含蛋的类型进行改进以保持为全天然的且热稳定的和冻融稳定的:14.556%的水,所述水是蒸馏的,不含矿物质;0.300%的Ticaloid1155(阿拉伯胶/瓜尔胶/黄原胶0.2%-0.4%);1.0%的Quillaja天然调味剂;0.069%的白醋(50格令);0.092%的柠檬汁,天然浓度并且全天然的;0.825%的盐;0.825%的海盐#68;1.468%的糖;0.119%的芥末粉;0.917%的葡萄糖酸(50%);干醋以及油、胶、调味剂和抗氧化剂的预混物,所述预混物包含天然蛋香精F14752 0.037%、高油酸葵花籽油79.5%、MTD-10(油的0.015%)0.092%和RGT12Plus Dry(产物的0.2%)0.10%。理想地,充入氮气以提高铺展性。将水、Quillaja和干成分在高剪切混合器中混合。然后非常缓慢地添加预混的油成分,优选以高速混合,以得到乳液。
C列示出改进的不含蛋的蛋黄酱的另一种组成,其中改变B列的前述组成,将水减少至13.864%,除去糖,并且使用2.160%的优质龙舌兰糖浆(南非),非常清淡–70白利度(Brix)。
图1的最后2列标记为“黄油涂抹物”,包含与C列非常相似的成分,除了用79.5%的澄清黄油/酥油(新鲜的巴氏杀菌的奶油)代替高油酸葵花籽油。
接下来转至图2,MA列和MB列提供了热稳定的、全天然的蛋黄酱组合物。MA列和MB列中的热稳定的蛋黄酱(含蛋)具有以下成分:蒸馏水(无矿物质)11.781%-13.781%、Quillaja 1.0%、白醋(50格令)0.069%、柠檬汁0.092%、盐0.825%、糖1.468%、芥末粉0.119%和葡萄糖酸0.917%。还提供油调味剂和天然抗氧化剂的预混物,所述预混物包含天然蛋香精(F14752)0.037%、高油酸葵花籽油79.5%、MTD-10(油的0.015%)0.092%、RGT12Plus Dry(产物的0.2%)0.1%。MA列包含全蛋4.0%和CaEDTA(75ppm)0.007%。可替代地,如MB列所示,蛋黄2.0%可以取代全蛋。方法包括在混合器(例如,高速操作的具有叶片的混合器)中混合水、Quillaja和干成分。非常缓慢地添加油以得到乳液。将该混合物以高速运行以使乳液平滑。
通过将水变为15.781%,并除去蛋和CaEDTA 0.007%,可以提供不含蛋的蛋黄酱,类似于图1中的“不含蛋的A类型”。
通过添加如图2中MAF列和MBF列所示的这些天然胶的组合,可以使得上述蛋黄酱组合物经历冻融而不变为液体。特别地,添加阿拉伯胶、瓜尔胶和黄原胶以得到保持其质地的冻融稳定的产物。添加所述组合时,粘度少量增加。优选地,以混合物的0.3%添加所述组合:阿拉伯胶50%、瓜尔胶30%和黄原胶20%。范围可以为0.01%-1.0%,并且更优选为0.2%-0.4%。在MAF列中,水为11.481%,使用全蛋。在MBF列中,水为13.481%,使用2.0%的蛋黄。
图3示出了热稳定的、全天然的不含蛋的蛋黄酱,其为图1中的组合物的替代物。在C-2列中,成分包含13.014%的水,所述水是蒸馏的、不含矿物质;0.300%的Ticaloid1155(阿拉伯胶/瓜尔胶/黄原胶0.2-0.4%);1.0%的Quillaja天然调味剂;2.569%的白醋(50格令);0.092%的柠檬汁,天然浓度的并且全天然的;0.625%的盐;0.625%的海盐#68;2.160%的优质龙舌兰糖浆(南非),非常清淡;0.119%的芥末粉;0.717%的葡萄糖酸(50%);0.10%的RGT12Plus Dry(产物的0.2%);0.050%的干醋;以及油、胶、调味剂和抗氧化剂的预混物,所述预混物包含天然蛋香精F14752 0.037%;高油酸葵花籽油78.5%;和MTD-10(油的0.015%)0.092%。通过这样来加工:在高速操作的具有叶片的混合器中混合水、醋、柠檬汁、Quillaja和干成分,然后缓慢地添加油以产生平滑的、奶油状的乳液。
E批次是C-2列的低盐类型,其中水为13.714%,Ticaloid为0.200%,盐为0.325%,并且海盐为0.325%。
图4是改进的全天然的且热稳定的不含蛋的蛋黄酱。这里,成分为15.156%的水,所述水是蒸馏的、不含矿物质;0.300%的Ticaloid 1155(阿拉伯胶/瓜尔胶/黄原胶0.2-0.4%);1.0%的Quillaja天然调味剂;0.069%的白醋(50格令);0.092%的柠檬汁,天然浓度,并且全天然;0.625%的盐;0.625%的海盐#68;1.468%的糖;0.119%的芥末粉;0.717%的葡萄糖酸(50%);0.100%的干醋;以及油、胶、调味剂和抗氧化剂的预混物,所述预混物包含天然蛋香精F14752 0.037%、高油酸葵花籽油79.5%、MTD-10(油的0.015%)0.092%和RGT12Plus Dry(产物的0.2%)0.10%。通过这样来加工:在高速操作的具有叶片的混合器中混合水、醋、柠檬汁、Quillaja、干成分,然后缓慢地添加油以产生平滑的、奶油状的乳液。
C列与B列相似,除了将水减少至14.464%,并且使用2.160%的优质龙舌兰糖浆代替糖。图4中的组成得到热稳定、冻融稳定的全天然产物,钠减少50%。
接下来转至图5,示出全天然的、不熔化的奶酪(固体或半软)的表,其包含奶酪(例如,美国Swiss,切达奶酪)97.0%-99.9%以及Quillaja 0.1-3.0%。方法包括切碎奶酪,添加Quillaja,混合,然后加热至约140°F,同时偶尔搅拌直至奶酪完全熔化且混合,然后冷却至凝固。
图5还示出了一种奶酪酱,所述奶酪酱包含25%-85%的且优选量为64%的奶酪、0.1%-3.0%的且优选为2.0%的Quillaja、0-35%的且优选为12%的奶油(30%乳脂)、0-20%的且优选为12%的无盐黄油以及0-35%的且优选为10.0%的水。将奶酪切碎,添加Quillaja与水,并且混合。将混合物加热至约140°F,同时不断搅拌,然后添加奶油和黄油。冷却至凝固。
图5示出了用于一种全天然的、不熔化的巧克力的成分和方法,所述全天然的、不熔化的巧克力包含0.1%-3.0%的且优选为2.0%的Quillaja,以及99.9%-97%的且优选为98%的巧克力,如糖、可可豆、可可脂、卵磷脂、香草,添加或无添加牛奶。方法包括混合半甜巧克力片与Quillaja,加热至105°F-110°F,同时不断搅拌直至充分混合。立即冷却至40°F-70°F以凝固巧克力。
接下来转至图6,提供一种全天然的、不分离的坚果黄油,包含1重量%的Quillaja和坚果黄油,所述坚果黄油包含油49.5%、碳水化合物18.56%、蛋白质21.65%以及水和矿物质9.29%。将坚果黄油加热至120°F并将Quillaja混入,然后冷却至环境温度。可替代地,将Quillaja(基于油)添加至准备研磨的坚果或种子,然后将这些成分混合至均匀分布,然后研磨并冷却。
图7是一种热稳定的、奶油状的包含脂肪或油的酱汁的表,其包含水38.8%、Quillaja 1.2%和油60%,例如高稳定性的海藻油、植物油、坚果和种子油以及动物来源的脂肪和油。将水和Quillaja混合,然后缓慢添加油,同时在高剪切混合器中混合以得到乳液。这种稳定的奶油状混合物可以用于添加至目标基物,例如奶油汤、奶油酱汁、奶油甜点、奶油布丁等。完成的制品可以热灌装、蒸煮、冷藏或冷冻。
Quillaja可以用于使得天然油溶性调味剂、油溶性香辛料提取物(精油和油性树脂)溶于水而易于分散,并且使得这些调味剂添加物是全天然的。目前利用聚山梨酯80使得这些调味剂溶于水。Quillaja使用水平为0.1%-50.0%,因为FDA限制这些制品中的乳化剂使用量在50%以内。天然油调味剂提取物、天然香辛料提取物(精油、油性树脂)的水平为:99.9%-50.00%。
可以将上述各种实施例组合以提供进一步的实施例。本说明书中所引用和/或申请数据表中所列的全部美国专利、美国专利申请公开、美国专利申请、外国专利、外国专利申请及非专利出版物均通过引用将其全部内容并入本文。如果需要,可以修改实施例的方面以采用各种专利、申请和公开的概念,以便提供进一步的实施例。
Claims (22)
1.一种食品,按重量计包含:水10%-25%、天然调味剂0.1%-8%、白醋0.01%-12%、柠檬汁0.05%-12%、葡萄糖酸0.1%-20%、盐0.1%-2.5%、糖0.1%-5%和芥末粉0.05%-2.0%;以及包含以下成分的预混物:天然蛋香精0.01%-1.0%、高油酸葵花籽油60%-85%和RGT12Plus Dry 0.01%-0.3%。
2.一种制备食品的方法,所述食品具有水10%-25%、天然调味剂0.1%-8%、白醋0.01%-12%、柠檬汁0.05%-12%、葡萄糖酸0.1%-20%、盐0.1%-2.5%、糖0.1%-5%和0.05%-2.0%芥末粉;以及预混物,所述预混物包含天然蛋香精0.01%-1.0%、高油酸葵花籽油60%-85%和RGT12Plus Dry 0.01%-0.3%,所述方法包括:
在高剪切混合器中混合所述水、诸如Quillaja的天然调味剂和干成分;和非常缓慢地添加预混的成分以得到乳液。
3.根据权利要求2所述的方法制得的食品,其特征在于,按重量计还包含0.01%-1.0%的胶或胶混合物,所述胶或胶混合物包括选自由阿拉伯胶、瓜尔胶和黄原胶组成的组中的一种或多种天然胶。
4.根据权利要求3所述的食品,其特征在于,所述胶混合物包含阿拉伯胶50%、瓜尔胶30%和黄原胶20%。
5.一种食品,按重量计包含:水11.00%-14.00%、Quillaja 1.0%、白醋0.07%、柠檬汁0.09%-0.10%、盐0.80%-0.90%、糖1.40%-1.50%、芥末粉0.10%-0.12%、葡萄糖酸0.90%-1.00%;以及预混物,所述预混物包含:天然蛋香精0.03%-0.04%、高油酸葵花籽油79.0%-80.0%、生育酚(在油中稀释至0.015%)0.09%-0.10%、迷迭香提取物和绿茶提取物的共混物0.10%、蛋2%-4%和CaEDTA 0.1%-0.3%。
6.根据权利要求5所述的食品,其特征在于,按重量计包含:水11.781%-13.781%、Quillaja 1.0%、白醋0.069%、柠檬汁0.092%、盐0.825%、糖1.468%、芥末粉0.119%、葡萄糖酸0.917%;以及预混物,所述预混物包含:天然蛋香精0.037%、高油酸葵花籽油79.5%、MTD-10 0.092%、RGT12Plus Dry 0.1%、蛋2%-4%和CaEDTA 0.1%-0.3%。
7.根据权利要求5或6所述的食品,其特征在于,所述蛋包括全蛋4%或蛋黄2.0%。
8.根据权利要求5或6所述的食品,其特征在于,按重量计还包含0.01%-1.0%的胶或胶混合物,所述胶或胶混合物包括选自由阿拉伯胶、瓜尔胶和黄原胶组成的组中的一种或多种天然胶。
9.根据权利要求8所述的食品,其特征在于,所述胶混合物按重量计包含阿拉伯胶50%、瓜尔胶30%和黄原胶20%。
10.一种食品,按重量计包含:水15.781%、Quillaja 1.0%、白醋0.069%、柠檬汁0.092%、盐0.825%、糖1.468%、芥末粉0.119%、葡萄糖酸0.917%;以及预混物,所述预混物包含:天然蛋香精0.037%、高油酸葵花籽油79.5%、MTD-10 0.092%,和RGT12 Plus Dry0.1%。
11.一种制备食品的方法,所述食品按重量计包含水11.781%-13.781%、Quillaja1.0%、白醋(50格令)0.069%、柠檬汁0.092%、盐0.825%、糖1.468%、芥末粉0.119%和葡萄糖酸0.917%以及油调味剂和天然抗氧化剂的预混物,所述预混物包含天然蛋香精(F14752)0.037%、高油酸葵花籽油79.5%、MTD-10(油的0.015%)0.092%、RGT12 PlusDry(产物的0.2%)0.1%和蛋,所述方法包括:
在具有打蛋器的混合器中混合所述水、Quillaja和干成分;
非常缓慢地添加油以得到乳液混合物;和
用叶片以高速混合所述乳液混合物以得到平滑的乳液。
12.一种全天然的、不分离的黄油,包含:
1重量%的Quillaja,
以及坚果黄油,所述坚果黄油按重量计包含油49.5%、碳水化合物18.56%、蛋白质21.65%以及水和矿物质9.29%。
13.一种制备坚果黄油的方法,所述坚果黄油具有1重量%的Quillaja以及坚果黄油,所述坚果黄油按重量计包含油49.5%、碳水化合物18.56%、蛋白质21.65%以及水和矿物质9.29%,所述方法包括:
将所述坚果黄油加热至120°F;和
混入所述Quillaja以形成混合物;和
使所述混合物冷却至环境温度。
14.一种热稳定的、奶油状的包含脂肪或油的酱汁,按重量计包含:水38.8%、Quillaja1.2%和油60%。
15.根据权利要求14所述的酱汁,其特征在于,所述油包含高稳定性的海藻油、植物油、坚果和种子油以及动物来源的脂肪和油。
16.一种制备按重量计包含水38.8%、Quillaja 1.2%和油60%的酱汁的方法,所述方法包括:
在高剪切混合器中混合所述水和Quillaja;和
将油缓慢地添加至水和Quillaja的混合物中以得到乳液。
17.一种全天然的、不熔化的奶酪,按重量计包含:奶酪97.0%-99.9%,和Quillaja0.1-3.0%。
18.一种制备全天然的、不熔化的奶酪的方法,所述奶酪按重量计具有奶酪97.0%-99.9%和Quillaja 0.1-3.0%,所述方法包括:
切碎所述奶酪,
混合所述奶酪与Quillaja,
将混合的奶酪和Quillaja加热至约140°F,同时偶尔搅拌直至所述奶酪完全熔化且混合,和
冷却至凝固。
19.一种奶酪酱,按重量计包含:
25%-85%的且优选量为64%的奶酪、
0.1%-3.0%的且优选为2.0%的Quillaja、
0%-35%的且优选为12%的奶油(30%乳脂)、
0%-20%的且优选为12%的无盐黄油、以及
0%-35%的且优选为10.0%的水。
20.一种制备奶酪酱的方法,所述奶酪酱按重量计具有25%-85%且优选量为64%的奶酪、0.1%-3.0%的且优选为2.0%的Quillaja、0%-35%的且优选为12%的奶油(30%乳脂)、0%-20%的且优选为12%的无盐黄油以及0%-35%的且优选为10.0%的水,所述方法包括:
切碎所述奶酪;
混合切碎的奶酪与Quillaja和水;
加热混合的奶酪、Quillaja和水至约140°F,同时不断搅拌;
添加所述奶油和黄油,和
冷却至凝固。
21.一种全天然的、不熔化的巧克力,按重量计包含:
0.1%-3.0%的且优选为2.0%的Quillaja,以及
99.9%-97%的且优选为98%的巧克力。
22.一种制备全天然的、不熔化的巧克力的方法,所述巧克力按重量计具有0.1%-3.0%的且优选为2.0%的Quillaja以及99.9%-97%的且优选为98%的巧克力,所述方法包括:
混合半甜巧克力片形式的巧克力与Quillaja,
将混合的巧克力和Quillaja加热至105°F-110°F,同时不断搅拌直至充分混合;和
立即冷却至40°F-70°F以凝固所述巧克力。
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US11357247B2 (en) | 2022-06-14 |
WO2016141164A1 (en) | 2016-09-09 |
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