CN108289468A - 用于涂覆并煎炸食物产品的烹饪助剂以及用于制备所述烹饪助剂的方法 - Google Patents

用于涂覆并煎炸食物产品的烹饪助剂以及用于制备所述烹饪助剂的方法 Download PDF

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Publication number
CN108289468A
CN108289468A CN201680067158.8A CN201680067158A CN108289468A CN 108289468 A CN108289468 A CN 108289468A CN 201680067158 A CN201680067158 A CN 201680067158A CN 108289468 A CN108289468 A CN 108289468A
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cooking aid
oil
weight
amount
total composition
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CN108289468B (zh
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R·J·费策尔
C·汗尔
S·加迪帕蒂
D·J·马里茨
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Societe des Produits Nestle SA
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Societe dAssistance Technique pour Produits Nestle SA
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
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    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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    • A23D7/01—Other fatty acid esters, e.g. phosphatides
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    • H04W84/12—WLAN [Wireless Local Area Networks]

Abstract

本发明涉及一种用于例如在加热平底锅中以一个步骤涂覆并煎炸食物产品的货架稳定的烹饪助剂，所述烹饪助剂包含3重量％至28重量％的油、20重量％至60重量％的水、2.3重量％至5.5重量％的改性淀粉、3重量％至15重量％的盐、0.5重量％至30重量％的糖以及0.5重量％至30重量％的调味料，并且其中所述烹饪助剂在25℃、1s‑1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度，并且所述油和水为乳剂形式。本发明的另外的方面是用于制备所述烹饪助剂的方法，以及用于在已加热的平底锅或在已加热的表面上涂覆并煎炸食物产品的方法。

Description

用于涂覆并煎炸食物产品的烹饪助剂以及用于制备所述烹饪 助剂的方法
本发明涉及货架稳定的烹饪助剂，该烹饪助剂用于例如在加热平底锅中一步涂覆并煎炸食物产品。本发明的另外方面是用于制备所述烹饪助剂的方法，以及用于在已加热的平底锅中或在已加热的表面上涂覆并煎炸食物产品的方法。
在油中煎炸肉类和/或蔬菜已为人们所熟知。市场上还存在使用不同油的组合从而在肉的多汁性、油的飞溅和/或香气释放性方面实现有益效果的产品。
有关烹饪助剂和食物制备组合物的文献诸如US6403144描述了包含抗粘剂、风味增强剂和抗发泡剂的食物制备组合物，这些组合物可用于制备食物，还提供改善的风味、质地和香气。WO 04/016090描述了一种不在油中煎炸而生产类似煎炸食物的涂覆脂肪组合物。该脂肪组合物通过向脂肪中添加能够降低常温下测得的接触角的试剂而获得。然而，这些文献都没有公开用于在煎炸食物产品的同时在涂覆产品的方法。因此，这类最终的烹制食物在煎炸之后不具有涂层。
因此，获得认可的现有技术描述的油组合物适于煎炸但不用于涂覆食物产品。似乎没有现有技术描述过以单一步骤合并涂覆并煎炸的多合一烹饪助剂的关键有益效果，这种烹饪助剂易于消费者例如在其家庭厨房内方便地使用，还提供具有涂层的平底锅煎炸产品。
因此，本领域和食品行业一直需要提供一种更好的解决方案，使消费者能够例如在其厨房内直接涂覆并煎炸食物产品，该解决方案不仅比市场上现有的解决方案更易于使用，还能防止例如油在煎炸步骤中不熔化和/或不必要的飞溅和/或在平底锅中形成膜和/或在不向平底锅中添加额外油的情况下烧糊/冒烟。
发明内容
本发明的目的是改善现有技术的状态并提供一种更便捷且干净的解决方案，用于通过用户例如在加热平底锅中优选地仅以单一操作步骤来涂覆并煎炸食物产品。
具体地讲，目的是提供具有为乳剂形式的水和油的组合物：i)在已加热的平底锅或在已加热的表面上易于熔化；ii)不飞溅；iii)不使用消费者可能不会顺利地认可的添加剂，诸如乳化剂、非淀粉多糖、或它们的组合；iv)不因与已加热的平底锅直接接触而形成膜/烧糊物；v)被消费者认为是健康/天然的；ix)对消费者而言具有自然的外观；xi)在平底锅煎炸产品制备后为各成分提供涂层；xii)可均匀分布在最终菜肴的各成分上；ix)易于从包装中取出；x)无需额外向平底锅添加油和/或脂肪；
本发明的目的可通过独立权利要求的主题实现。从属权利要求进一步拓展本发明的构想。
因此，本发明在第一方面提供了一种用于涂覆并煎炸食物产品的货架稳定的烹饪助剂，该烹饪助剂包含：
i)2％至28％的量的油(按总组合物的重量计)；
ii)20％至60％的量的水(按总组合物的重量计)；
iii)2.3％至5.5％的量的改性淀粉(按总组合物的重量计)；
iv)3％至15％的量的盐(按总组合物的重量计)；
v)0.5％至30％的量的糖(按总组合物的重量计)；
vi)0.5％至30％的量的调味料(按总组合物的重量计)；
并且其中烹饪助剂在25℃、1s-1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度并且油和水为乳剂形式。
在第二方面，本发明涉及一种用于制备本发明的货架稳定的烹饪助剂的方法，包括以下步骤：
a)以在1500rpm至2500rpm的范围内的混合速度混合非热敏性和/或需要巴氏灭菌步骤的成分以形成乳液；
b)将来自步骤a)的混合物加热至介于70℃至98℃的温度；
c)在至少72℃的温度下以在100rpm至200rpm的范围内的混合速度对步骤b)的混合物进行巴氏灭菌；
d)任选地将来自步骤c)的混合物冷却至低于50℃的温度和以在100rpm至200rpm的范围内的混合速度进一步混合热敏性和/或不需要巴氏灭菌步骤的成分；
e)将来自步骤c)或步骤d)的所得烹饪助剂填充到包装容器中；
其中，来自不同的方法步骤的水的总量合计达烹饪助剂的20重量％至60重量％；并且其中来自不同的方法步骤的油的总量合计达烹饪助剂的2重量％至28重量％，并且其中烹饪助剂在25℃、1s-1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度并且其中油和水为乳剂形式。
本发明的第三方面涉及用于以单一步骤涂覆并煎炸食物产品的方法，其中本发明的烹饪助剂在已加热的平底锅中或在已加热的表面上熔化并且在没有添加任何额外的脂肪或油的情况下，将食物产品在本发明的烹饪助剂中直接煎炸。
本发明的又一方面有关用于以单一步骤涂覆并煎炸食物产品的本发明的烹饪助剂的用途，其中本发明的烹饪助剂在已加热的平底锅中或在已加热的表面上熔化并且在没有添加任何额外的脂肪或油的情况下，将食物产品在本发明的烹饪助剂中直接煎炸。
本发明人惊喜地发现，当将以非常特定比例的水和油形成的乳液与特定预定量的改性淀粉混合时，可获得在25℃下、1s-1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度的组合物。该组合物在直接在加热平底锅中或在加热表面上时充分熔化。此外，其粘结至食物产品并且处于在加热平底锅中或在加热表面上时直接煎炸所述食物产品时为食物产品提供诱人的涂层。不必向食物产品额外添加油或脂肪用于煎炸，原因是该组合物(即本发明的烹饪助剂)已包含足量的油用于该煎炸步骤。由于事实上油嵌入在水和改性淀粉的糊状乳液中，所以煎炸过程中飞溅的油进一步显著减少，同时不形成膜和/或不冒烟和烧糊。对于消费者来说，这是非常简单的单个操作步骤，不但十分方便、干净，还向消费者提供良好而令人满意的带涂层的并煎炸的食物产品。
具体实施方式
本发明有关一种用于涂覆并煎炸食物产品的货架稳定的烹饪助剂，该烹饪助剂包含：
i)2％至28％的量的油(按总组合物的重量计)；
ii)20％至60％的量的水(按总组合物的重量计)；
iii)2.3％至5.5％的量的改性淀粉(按总组合物的重量计)；
iv)3％至15％的量的盐(按总组合物的重量计)；
v)0.5％至30％的量的糖(按总组合物的重量计)；
vi)0.5％至30％的量的调味料(按总组合物的重量计)；
并且其中烹饪助剂在25℃、1s-1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度并且油和水为乳剂形式。
本发明的一个优选的实施方案有关一种用于涂覆并煎炸食物产品的货架稳定的烹饪助剂，该烹饪助剂包含：
i)3％至18％的量的油(按总组合物的重量计)；
ii)40％至58％的量的水(按总组合物的重量计)；
iii)3％至5％的量的改性淀粉(按总组合物的重量计)；
iv)3％至9％的量的盐(按总组合物的重量计)；
v)3％至28％的量的糖(按总组合物的重量计)；
vi)5％至25％的量的调味料(按总组合物的重量计)；
并且其中烹饪助剂在25℃、1s-1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度并且油和水为乳剂形式。
该货架稳定的烹饪助剂适用于例如在烹饪平底锅中涂覆并煎炸食物产品，并且该操作优选地由厨师或消费者以单一操作步骤完成。
所谓“货架稳定的”是指所述烹饪助剂可在室温下安全地储存于密封包装中。具体地讲，烹饪助剂可在25℃的室温下安全地存储至少6个月，优选地至少9个月，更优选地至少12个月。在所述货架稳定期间内，烹饪助剂维持其感官稳定性以及其微生物安全性。在此期间，烹饪助剂始终是糊剂，以发挥其所述功能。
在本发明的一个优选的实施方案中，烹饪助剂包含2％至28％(按总组合物的重量计)、优选地3％至25％、优选地3％至20％、优选地3％至18％、更优选地5％至18％、甚至更优选地7％至15％(按总组合物的重量计)的量的油。
在一个实施方案中，本发明所述烹饪助剂中的油在25℃的室温下、优选地在22℃的室温下为液体。
在一个优选的实施方案中，油是植物油。优选地，油选自棕榈油、棕榈油精、橄榄油、玉米油、葵花油、米糠油、大豆油和低芥酸菜籽油、或它们的组合。在本发明的烹饪助剂中包含植物油的优势为，这类植物油相比源自许多其他来源(诸如乳脂、牛脂或猪脂)的油更健康、更受消费者青睐。
本发明的烹饪助剂包含20％至60％(按总组合物的重量计)、优选地30％至60％、优选地35％至60％、更优选地40％至58％、甚至更优选地45％至58％(按总组合物的重量计)的量的水(存在的总水分量)。
在本发明的另一个优选的实施方案中，烹饪助剂包含2.3％至5.5％(按总组合物的重量计)、优选地2.5％至5.5％、更优选地3％至5％、甚至更优选地3.5％至4.5％(按总组合物的重量计)的量的改性淀粉。
术语“改性淀粉”是指物理改性的淀粉或化学改性的淀粉，优选地对热和剪切或它们的组合具有高度抗性的物理改性的淀粉。改性淀粉可来自任何源，诸如玉米、糯玉米、蜡质种玉米、木薯、谷物、小麦、马铃薯和大米和/或它们的组合，并且改性淀粉可为化学改性的、物理改性的、或它们的组合。优选地，物理改性的淀粉为经过热湿性处理的以改善淀粉颗粒的稳定性。
在一个实施方案中，本烹饪助剂的改性淀粉为糊化形式。“糊化”是指改性淀粉分子的分子间氢键在水和热的存在下分解，导致颗粒结构破坏以及双折射丧失。
对应的面粉也可用作淀粉的来源。与淀粉类似，对应的改性面粉可来自相同植物起源和品种。本领域技术人员基于改性淀粉的量来计算要使用的落入本发明范围内的改性面粉用量。
“盐”是指任何合适的碱金属盐或它们的混合物。在一个实施方案中，组合物中所用的盐通常是但不限于氯化钠。例如，可使用氯化钾，或者可使用任何具有氯化钠味道印象的低钠产品，只要最终配制物的味道是可接受的。在另一个实施方案中，组合物包含在3％至15％(按总组合物的重量计)、优选地3％至13％、优选地3％至12％、优选地4％至10％、更优选地5％至7％(按总组合物的重量计)的范围内的盐。
“糖”是指适合用在食物产品或食物浓缩产品中的任何甜味赋予成分。在一个实施方案中，组合物中所用的糖通常是但不限于蔗糖。糖可为任何单糖(葡萄糖、果糖、半乳糖)、二糖(蔗糖、麦芽糖、乳糖)或低聚糖和/或任何人造甜味剂(甜菊糖、阿斯巴甜、三氯蔗糖、纽甜、安赛蜜、糖精、爱德万甜)或它们的任何组合。优选地，糖为蜂蜜、白糖、红糖或它们的任何组合。在另一个实施方案中，组合物包含在0.5％至30％(按总组合物的重量计)、优选地3％至25％、更优选地6％至20％(按总组合物的重量计)的范围内的糖。
本发明的烹饪助剂在25℃、1s-1的剪切速率下具有8Pa.s至60Pa.s的粘度，该粘度使用模块化紧凑型流变仪(Physica MCR 300；测量系统ST24/1D-2V CC27)在25℃、1s-1的剪切速率下测量。优选地，烹饪助剂在25℃、1s-1的剪切速率下具有8Pa.s至55Pa.s的粘度，更具体地，在25℃、1s-1的剪切速率下具有8Pa.s至50Pa.s的粘度。具有较高粘度(即高于60Pa.s的粘度)的烹饪助剂对于本发明的烹饪助剂不是优选的。具有粘度比ca.8Pa.s低的烹饪助剂流动性过强并且不再充分呈现糊状，对于本发明也不是优选的。
可自由流动的组合物的粘度通过使用模块化紧凑型流变仪(Physica MCR 300；测量系统ST24/1D-2V CC27)在25℃、1s-1的剪切速率下测量。
本发明的烹饪助剂的组合物还可包含合适的有机酸，所述有机酸可帮助改善烹饪助剂的货架稳定性并使烹饪助剂的货架稳定性长效。食物保存技术(诸如巴氏灭菌、提高酸度以及降低可变水量)可限制食物中微生物的生长，这是本领域已知的。可添加到本发明所述烹饪助剂中的合适有机酸的示例为柠檬酸、乳酸和/或醋酸。本发明的烹饪助剂具有5.0至3.0，优选地为4.8至3.5的pH值。
产品的水分活度优选地低于0.92，优选地低于0.89，优选地介于0.6和0.92之间，优选地介于0.7和0.92之间，更优选地介于0.75和0.92之间。
本发明烹饪助剂的组合物还可包含调味料。在所述组合物的上下文中，术语“调味料”意指调味剂、味道增强成分、草本植物、香料、蔬菜、肉和鱼组分(润湿形式或粉末形式)、酸性组分、焦糖。味道增强成分可由谷氨酸一钠(MSG)、核糖核苷酸二钠、植物蛋白水解产物或酵母提取物或它们的组合等提供。酸性组分可例如由柠檬酸、柠檬汁(提取物)或醋(提取物)或它们的组合提供。调味剂可包括芫荽、姜、柠檬草、姜黄、辣椒、辣椒粉、芥末、大蒜、洋葱、姜黄根粉末、番茄、椰汁、奶酪、牛至、百里香、墨西哥辣椒、湿或干形式的白胡椒粉和黑胡椒。在另一个实施方案中，组合物包含在0.5％至30％(按总组合物的重量计)、优选地介于5％至25％之间、优选地介于10％至25％之间(按总组合物的重量计)的范围内的量的调味料。
在一个优选的实施方案中，本发明的烹饪助剂不包含任何乳化剂、非淀粉多糖、或它们的组合。
术语“非淀粉多糖”选自黄原胶、瓜尔胶、刺槐豆胶、羧甲基纤维素、藻酸盐、果胶、琼脂、角叉菜胶和明胶、或它们的组合。作为淀粉源的对应面粉不被视为非淀粉多糖。
术语“乳化剂”选自蛋黄、卵磷脂、芥末、大豆卵磷脂、磷酸钠、硬脂酰乳酸钠、单甘油酯的二乙酰酒石酸酯(DATEM)、聚甘油聚蓖麻油酸酯(PGPR)、单甘油酯和单-双甘油酯或它们的组合。
在一般方面，本发明的烹饪助剂可通过下列方式制备：将所有成分混合在一起，对混合物进行巴氏灭菌，并且然后将经巴氏灭菌的糊剂填充到包装容器中。
然而，本发明的一个优选的方面有关一种用于制备本发明的货架稳定的烹饪助剂的方法，包括以下步骤：
a)以在1500rpm至2500rpm的范围内的混合速度混合非热敏性或需要巴氏灭菌步骤的所有成分以形成乳液；
b)将来自步骤a)的混合物加热至介于70℃至98℃的温度；
c)在至少72℃的温度下以在100rpm至200rpm的范围内的混合速度对步骤b)的混合物进行巴氏灭菌；
d)任选地将来自步骤c)的混合物冷却至低于50℃的温度和以在100rpm至200rpm的范围内的混合速度进一步混合热敏性或不需要巴氏灭菌步骤的成分；
e)将来自步骤c)或步骤d)的所得烹饪助剂填充到包装容器中；
并且其中烹饪助剂在25℃、1s-1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度并且油和水为乳剂形式。
还可在步骤a)的混合过程中和/或在巴氏灭菌步骤d)之后添加选自有机酸的另外的成分。
本发明的另一方面涉及用于以单一步骤涂覆并煎炸食物产品的方法，其中本发明的烹饪助剂在已加热的平底锅中或在已加热的表面上熔化并且在没有添加任何额外的脂肪或油的情况下，将食物产品在本发明的烹饪助剂中直接煎炸。
优选地，食物产品为肉类或蔬菜产品或它们的组合。
术语“已加热的平底锅或在已加热的表面上”是指平底锅或表面具有适合煎炸肉类和/或蔬菜的温度。介于100℃和170℃之间的温度是优选的。
本发明的又一方面有关用于以单一步骤涂覆并煎炸食物产品的本发明的烹饪助剂的通途，其中本发明的烹饪助剂在已加热的平底锅中或在已加热的表面上熔化并且在没有添加任何额外的脂肪或油的情况下，将食物产品在本发明的烹饪助剂中直接煎炸。
本领域的技术人员将理解，他们可自由地组合本文所公开的本发明的所有特征。具体地讲，针对本发明的产品描述的特征可与本发明的方法组合，反之亦然。此外，可组合针对本发明的不同实施方案所描述的特征。
根据实施例，本发明的其它优点和特征将显而易见。
实施例
现参考以下实施例进一步描述本发明。应当理解，受权利要求书保护的本发明并非旨在以任何方式限制于这些实施例。
实施例1：
制备本发明的货架稳定的烹饪助剂的一般工序如下：
-以2000rpm的速度混合所有成分以形成乳液；
-将混合物加热至至少70℃的温度持续至少2分钟；
-在至少72℃的温度下以150rpm的混合速度对混合物进行巴氏灭菌持续至少5分钟；
-将该组合物填充到容器中。
制备本发明的货架稳定的烹饪助剂的另选一般工序如下：
-以2000rpm的速度混合除调味剂和新鲜香料糊剂之外的所有成分以形成乳液，不混合调味剂和新鲜香料糊剂是为了防止风味和颜色损失；
-将混合物加热至至少85℃的温度持续至少2分钟；
-在至少75℃的温度下以150rpm的混合速度对混合物进行巴氏灭菌持续至少5分钟；
-在150rpm的混合速度下将混合物冷却至50℃或更低温度；
-以1000rpm的速度混合调味剂和新鲜香料糊剂以避免结块；
-将该组合物填充到容器中。
实施例2：平底锅煎炸方法
-以高火(平底锅的温度高于100℃)预热平底锅1分钟；
-添加109g货架稳定的烹饪助剂；
-等待30秒直至开始发出咝咝声；
-添加400g切片鸡胸肉并于高火下搅拌5分钟；
-添加500g切片蔬菜(100g大葱、200g灯笼椒、200g包白菜)并于高火下搅拌5分钟；
实施例3至20：
根据实施例1中所述的一般方法，使用下表中的成分量制备根据本发明的组合物，然后如实施例2中所述进行烹饪，评估下列特性。选择8位经验丰富的内部专门小组成员对实施例3至20的功能性能和最终食物产品评级。
(1)物理改性的玉米淀粉(Novation 2300)
(2)物理改性的木薯淀粉(Novation 3300)
(3)化学改性的糯玉米淀粉(ColFlo 67Vbl)
(4)物理改性的糯玉米淀粉(Claria Plus)
(5)化学改性的糯玉米淀粉(CTex 06209INS1422)
(6)化学改性的木薯淀粉(National 104Ingredion)
(7)马铃薯淀粉
(8)米淀粉
(9)玉米淀粉
(10)糯玉米(ingredion Amioca TF)
(11)木薯淀粉
实施例3是所有其它测试实施例4至20的参考实施例。如果实施例4至20中的一个示出组合物在已加热的平底锅中具有-2的较差熔化值和/或2的高飞溅值和/或2的膜形成值和/或-2的肉上汁值和/或2的烧糊/冒烟值，则其不是本发明的范围所需要的。已加热的平底锅中的组合物的性能与组合物的粘度相关。只有在25℃、剪切速率为1s-1下粘度在8Pa.s至60Pa.s的范围内的改性淀粉满足以下性能需求：优良/适度的熔化、无/适度的飞溅、无/适度的膜形成、优良的肉上汁和/或无/或适度的烧糊/冒烟。
实施例3至7使用不同的改性淀粉。实施例8至9是使用少量糖的两种不同配方，不同之处可从粘度看出。实施例10是油量为25重量％的配方。实施例11至20是比较实施例。实施例11示出淀粉量为2重量％的配方。实施例12示出淀粉量为6重量％的配方。实施例13至18使用不同的淀粉。实施例19至20示出使用大量油的比较实施例。实施例21描述了仅使用油来煎炸肉类和蔬菜的传统制备方法。除有油飞溅之外，最终制成的肉与所有实施例3至10相比非常干。

Claims (13)

1.一种用于涂覆并煎炸食物产品的货架稳定的烹饪助剂，所述烹饪助剂包含：
i)2％至28％的量的油(按总组合物的重量计)；
ii)20％至60％的量的水(按所述总组合物的重量计)；
iii)2.3％至5.5％的量的改性淀粉(按所述总组合物的重量计)；
iv)3％至15％的量的盐(按所述总组合物的重量计)；
v)0.5％至30％的量的糖(按所述总组合物的重量计)；
vi)0.5％至30％的量的调味料(按所述总组合物的重量计)；
并且其中所述烹饪助剂在25℃、1s-1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度，并且所述油和水为乳剂形式。
2.根据权利要求1所述的烹饪助剂，其中所述改性淀粉为化学和/或物理改性的淀粉。
3.根据权利要求1所述的烹饪助剂，其中所述改性淀粉为物理改性的淀粉。
4.根据权利要求1至3中任一项所述的烹饪助剂，其中所述改性淀粉为糊化形式。
5.根据权利要求1至4中任一项所述的烹饪助剂，其中所述烹饪助剂在25℃、1s-1的剪切速率下具有在8Pa.s至50Pa.s的范围内的粘度。
6.根据权利要求1至5中任一项所述的烹饪助剂，其中所述烹饪助剂包含3％至18％的量的油、40％至58％的量的水、3％至5％的量的淀粉、3％至9％的量的盐、3％至28％的量的糖以及5％至25％的量的调味剂(按所述总组合物的重量计)。
7.根据权利要求1至6中一项所述的烹饪助剂，其中所述油为植物油，优选地选自棕榈油、棕榈油精、橄榄油、玉米油、葵花油、米糠油、大豆油和低芥酸菜籽油、或它们的组合。
8.根据权利要求1至7中任一项所述的烹饪助剂，其中所述烹饪助剂不包含任何乳化剂、非淀粉多糖、或它们的组合。
9.用于制备根据权利要求1至8中的一项所述的货架稳定的烹饪助剂的方法，包括以下步骤：
f)以在1500rpm至2500rpm的范围内的混合速度混合非热敏性和/或需要巴氏灭菌步骤的成分以形成乳液；
g)将来自步骤a)的混合物加热至介于70℃至98℃的温度；
h)在至少72℃、优选地至少80℃的温度下以在100rpm至200rpm的范围内的混合速度对步骤b)的混合物进行巴氏灭菌；
i)任选地将来自步骤c)的混合物冷却至低于50℃的温度和以在100rpm至200rpm的范围内的混合速度进一步混合热敏性和/或不需要巴氏灭菌步骤的成分；
j)将来自步骤c)或步骤d)的所得烹饪助剂填充到包装容器中；
并且其中所述烹饪助剂在25℃、1s-1的剪切速率下具有在8Pa.s至60Pa.s的范围内的粘度并且所述油和水为乳剂形式。
10.根据权利要求9所述的方法，其中在步骤a)和/或步骤d)的混合过程中添加选自有机酸的另外的成分。
11.用于以单一操作步骤涂覆并煎炸食物产品的方法，其中在已加热的平底锅中或在已加热的表面上在没有添加任何另外的脂肪或油的情况下，使所述食物产品与根据权利要求1至8中的一项所述的烹饪助剂接触并与所述烹饪助剂一起被加热。
12.根据权利要求11所述的方法，其中所述食物产品为肉类和/或蔬菜产品。
13.根据权利要求1至8中的一项所述的烹饪助剂的用途，用于通过在已加热的平底锅中或在已加热的表面上在没有添加任何另外的脂肪或油的情况下使食物产品与烹饪助剂接触并与所述烹饪助剂一起加热来以单一操作步骤涂覆并煎炸所述食物产品。
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