CN108244619A - 松露食品添加剂 - Google Patents
松露食品添加剂 Download PDFInfo
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- CN108244619A CN108244619A CN201810198697.6A CN201810198697A CN108244619A CN 108244619 A CN108244619 A CN 108244619A CN 201810198697 A CN201810198697 A CN 201810198697A CN 108244619 A CN108244619 A CN 108244619A
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- truffle
- food
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- food additives
- curing
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Classifications
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种食品添加剂,其特征在于包含一个由松露块菌制成的粉末,并以此为主料;一个以酱油、料酒、白胡椒粉及红酒、橄榄油等作为其辅料的一种松露食品添加剂。由此可制成如松露香肠制品、火腿制品、腌腊制品、酱卤制品、熏烧烤制品、调理肉制品、罐藏制品及其他松露肉制品;还包括松露水产类腌制品,如海水产品和淡水产品;以及松露禽蛋类或蔬菜腌制品等。本发明的松露食品添加剂的目的在于,使更多的人在品尝这种奇特美味的同时,能以消化吸收松露中含有的丰富的营养物质。
Description
本发明涉及一种食品添加剂,特别是涉及一种松露食品添加剂。
食品添加剂,是为改善食品色、香、味等品质,以及为防腐和加工工艺的需要而加入食品中的人工合成或天然物质。目前我国食品添加剂有23个类别,其中包括酸度调节剂、抗结剂、消泡剂、抗氧化剂、漂白剂、膨松剂、着色剂、护色剂、酶制剂、增味剂、营养强化剂、防腐剂、甜味剂、增稠剂、香料等。按照我国《食品安全国家标准·食品添加剂使用标准》,对食品添加剂定义为“为改善食品品质和色、香、味,以及为防腐、保鲜和加工工艺的需要而加入食品中的人工合成或天然物质。营养强化剂、食品用香料、胶基糖果中基础剂物质、食品工业用加工助剂也包括在内”。本说明书涉及的的松露,是纯天然物质,而松露食品添加剂中的其他辅助成分也基本为天然物质。松露不仅符合我国添加剂的定义,并且它类属于增味剂和营养强化剂。作为食品添加剂,应当具有以下三个特征:一是为加入到食品中的物质,因此,它一般不单独作为食品来食用;二是既包括人工合成的物质,也包括天然物质;三是将其加入到食品中的目的是为改善食品品质和色、香、味以及为防腐、保鲜和加工工艺的需要。在如上三个特征中,有关第一个特征,松露具有其独特的双重性质,松露既可单独作为食品来食用,同时也具有一种添加剂的属性。涉及它的另外两个特征,也同样完全吻合。实际上,松露食品添加剂,还类属于复合食品添加剂。所谓复合食品添加剂,是指将几种乃至十几种食品添加剂按照一定比例复合而成的食品添加剂产品。除此之外,松露既然是添加剂,它最终还是要用于腌制品。有关腌制品的分类,其中包括肉制品,例如香肠制品、火腿制品、腌腊制品、酱卤制品、熏烧烤制品、调理肉制品、罐藏制品以及其他肉类腌制品;还包括水产类腌制品,如海水产品和淡水产品;以及禽蛋类腌制品和蔬菜腌制品等。这一类食品的共同特征,都是经过腌制而成为产品。腌制品依食品的腌制方法划分,又有干腌法、湿腌法、混合法及注射法等。食品腌制过程中常加入一定量的食盐,无论采用湿腌或干腌,腌制剂形成溶液后,扩散渗入食品组织内,因此降低了水分活度,提高了渗透压,从而抑制了微生物和酶的活动。本说明书涉及如上肉类、水产类等各种腌制品。谈到松露,在欧洲诸国也用作调味品,或者说是利用了它的调味品功能。在我国基本上不把松露作为调味料来使用,更不用说是食品添加剂。这些或许是由于它又丑又难闻、气味十分怪异的缘故。松露约有30余种不同品种,是一年生的真菌,一般生长在松树、栎树、橡树等树下。尽管松露的食用气味格外特殊,但是含有丰富的蛋白质、氨基酸等营养物质及药用成分。因松露对生长环境的要求极其苛刻,且无法人工培育,产量稀少,由此而导致了它的珍稀昂贵。于是,欧洲人将松露与鱼子酱、鹅肝并列称之为“世界三大珍肴”。人类食用松露已有2000多年的历史,其中尤以法国、意大利、西班牙最为盛行。在欧洲,白松露可直接生食。人们在食用黑松露时,先用特殊的切片器把新鲜黑松露切成极薄的薄片,与黄油、意大利干奶酪一起撒在宽面条或意大利空心粉上,据说其味道无与伦比。而法国传统的食用方法是黑松露煎蛋。先将鲜黑松露切成小丁块放入鸡蛋中搅拌均匀,放置过夜使黑松露的味道充分进入鸡蛋液中,然后一般常规煎炒即可。它还可做成黑松露汤等。此外,松露作为一种名菜,在法国及意大利的高级餐厅里用新鲜黑松露做成汁配牛排是非常有名的。还有人常把松露盐用于食品。目前市场上松露类的产品有松露巧克力、可可脂松露及松露酱等。但至今尚未出现松露的食品添加剂。本发明的松露食品添加剂,是根据中国人的饮食习惯,以松露为主料,并辅以酿造酱油、味精、料酒、白胡椒粉以及红酒、橄榄油等制成的一种食品添加剂。简而言之,所谓松露食品添加剂,是把白松露粉或黑松露粉溶于中国其他传统调料中的一种食品添加剂。
本发明的目的在于创造一种松露食品添加剂,它不仅能提高腌制品的特殊香气,而且还具有丰富的营养价值和药用价值,可使人们在品尝松露之美味的同时,还可消化吸收其丰富的营养物质及药用成分。
为达到上述目的,本发明的松露食品添加剂,包含一个由松露块菌制成的粉末,并以此为主料;一个以酿造酱油、味精、料酒、白胡椒粉及红酒、橄榄油等作为辅料的一种食品添加剂。它是松露与中国其他一些传统调味品料溶于一体的食品添加剂。由此可制成如松露香肠制品、松露火腿制品、腌腊制品、酱卤制品、熏烧烤制品、调理肉制品、罐藏制品,乃至其他松露肉类腌制品;还包括松露水产类腌制品,如海水产品和淡水产品;以及松露禽蛋类腌制品和蔬菜腌制品等。
松露(Truffle)是一种蕈类的总称,被分类为子囊菌门西洋松露科西洋松露属。它主要产于意大利、法国、西班牙、中国以及新西兰等国。因它的外形呈块状,故又被称为块菌,属于块菌科块菌属,在亲缘上与羊肚菌最为接近。松露特别喜欢在松树、橡树、白杨树、柳树、榛树和椴树下生长。松露的颜色和气味因树种而不同,通常散布于树底方圆120~150厘米的范围,块状的主体藏于40厘米到1米的泥土下,因此,它的香气较其他菌类更加完好地得以保存,吸收的养分也更加复杂,从而造成松露气味或味道的千变万化。在众多种类中,法国产的黑松露与意大利产的白松露受到人们很高的评价。白松露一般为生食,磨碎后撒在意大利面或煎蛋上,也可切成薄片加在肉里一同烤制,或把它用来烤鹅肝等。有些奶酪中也添加松露。黑松露的味道没有白松露那么浓烈。松露还可制成松露盐或松露蜂蜜。以往在烹调时要先去皮,而现在多采用研磨松露以避免浪费。可以说,松露是一种具有特殊“魅力”的一种蕈类植物。在法国,人们习惯把母猪当作收获黑松露的得力助手。母猪的嗅觉极其灵敏,它们可在大约6米远的地方就能闻到埋在25厘米至30厘米深的地下的松露。这是因为松露的气味与诱发母猪性冲动的雄甾烯醇类似,所以母猪对松露格外情有独钟。正因此母猪有贪吃松露的毛病。当找到松露时,如果松露猎人没能及时拦住,母猪就会疯狂地把它拱出来吃掉。在意大利,人们更喜欢用经过训练的雌性猎犬来寻找白松露。科学研究数据显示,松露中含有丰富的蛋白质、18种氨基酸(包括人体不能合成的8种必需氨基酸)、不饱和脂肪酸、多种维生素、锌、锰、铁、钙、磷、硒等必需微量元素,以及鞘脂类、脑苷脂、神经酰胺、三萜、雄性酮、腺苷、松露酸、甾醇、松露多糖及松露多肽等大量的代谢产物。松露的这些成分具有极高的营养保健价值。其中雄性酮有助阳、调理内分泌的显著功效;鞘脂类化合物在防止老年痴呆、动脉粥样硬化以及抗肿瘤细胞毒性方面具有明显活性;多糖、多肽、三萜等具有增强人体免疫力、抗衰老、抗疲劳等作用,可用于保健养身。至于松露的外观,它的色泽介于深棕色与黑色之间,呈小凸起状,遍及灰色或浅黑色与白色的纹理。然而,人们对松露的气味往往褒贬不一。它使人感到气味特殊,以至于令人难以形容。有人形容松露的气味像蕈菇、或者像蒜头的味道、像腐叶、湿地、发酵的玉米、腌泡菜味、蜂蜜、瓦斯的气味、湿稻草的气味、干酪、肉桂、麋香。还有说是像经年未洗的床单,更有甚者竟有人形容它的气味像精液。另有一些人评论说,松露的气味像蘑菇、蒜头、湿泥、玉米、像臭虫、腐烂树叶的味道等等。这些都曾被用来形容松露的香味。也有人经常说它们散发着麝香、精液和经年未洗的床单味。甚至有专业闻香师这样描述:汽油味中夹杂着一些蒜味和臭鸡蛋的味道。如此等等众说纷纭、莫衷一是。客观地讲,松露生长于堆满无数层腐烂树叶的树林中,自然它会有一些树林湿地中落叶堆积发酵的气息,再有,所谓蜂蜜,是各种转化酶发生生化反应的产物,因此松露也难免会夹杂着一丝酵母或蜂蜜味。除此之外,雄甾烯醇(又被称为“猪烯醇”是猪的性激素,有麝香味)类的存在也是同理。另一方面,因每个人的嗅觉和味觉的感知力不同,所以得出的结论也各不相同。然而无论怎样议论,松露毕竟被极端挑剔的欧洲人称之为“餐桌上的钻石”,并于2015年黑松露(黑松露野蘑菇汤)荣登美国国宴;同年,黑松露(松露酱)荣登英国国宴大雅之堂。说来,所谓烹调的境界就在于趋利避害而创造出一种人间美味。在此,本专利的松露食品添加剂的目的在于,使更多的人们在品尝这种奇特美味的同时,能以消化吸收松露中含有的丰富的营养物质。
Claims (2)
1.一种食品添加剂,其特征在于,包含一个由松露块菌制成的粉末,并以此为添加剂的主料;一个以酿造酱油、味精、料酒、白胡椒粉及红酒、橄榄油等作为辅料的一种松露食品添加剂。
2.根据权利要求书1所述的添加剂,其特征是将松露菌块的粉末溶于中国其他传统调味品料中,由此可制成如松露香肠制品、松露火腿制品、腌腊制品、酱卤制品、熏烧烤制品、调理肉制品、罐藏制品以及其他松露肉类腌制品;还包括松露水产类腌制品,如海水产品和淡水产品;以及松露禽蛋类腌制品和蔬菜腌制品等。
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110024971A (zh) * | 2019-04-18 | 2019-07-19 | 重庆信美金进出口有限公司 | 一种黑松露香肠及其制备方法 |
CN111165784A (zh) * | 2020-01-21 | 2020-05-19 | 云南能投野生菌农业发展有限公司 | 一种松露盐及其制备方法 |
CN111165783A (zh) * | 2020-01-21 | 2020-05-19 | 云南能投野生菌农业发展有限公司 | 一种松露盐及其制备方法 |
CN111165785A (zh) * | 2020-01-21 | 2020-05-19 | 云南能投野生菌农业发展有限公司 | 一种松露盐及其制备方法 |
CN112690311A (zh) * | 2020-12-28 | 2021-04-23 | 广州市锦华食品有限公司 | 一种黑松露多糖爆浆曲奇饼干及其制作方法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110024971A (zh) * | 2019-04-18 | 2019-07-19 | 重庆信美金进出口有限公司 | 一种黑松露香肠及其制备方法 |
CN111165784A (zh) * | 2020-01-21 | 2020-05-19 | 云南能投野生菌农业发展有限公司 | 一种松露盐及其制备方法 |
CN111165783A (zh) * | 2020-01-21 | 2020-05-19 | 云南能投野生菌农业发展有限公司 | 一种松露盐及其制备方法 |
CN111165785A (zh) * | 2020-01-21 | 2020-05-19 | 云南能投野生菌农业发展有限公司 | 一种松露盐及其制备方法 |
CN112690311A (zh) * | 2020-12-28 | 2021-04-23 | 广州市锦华食品有限公司 | 一种黑松露多糖爆浆曲奇饼干及其制作方法 |
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