CN109788779A - 蛋白质强化食品 - Google Patents
蛋白质强化食品 Download PDFInfo
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- CN109788779A CN109788779A CN201780046489.8A CN201780046489A CN109788779A CN 109788779 A CN109788779 A CN 109788779A CN 201780046489 A CN201780046489 A CN 201780046489A CN 109788779 A CN109788779 A CN 109788779A
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- food
- protein
- starch
- gelling agent
- protein fortification
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Abstract
本发明涉及蛋白质强化食品,其包含水、淀粉热可逆性胶凝剂和至少2重量%的蛋白质。本发明还提供一种包装,其包括至少一种食物部分作为单一食物部分,以及用于食物供应的方法。
Description
本发明涉及食品和食品补充剂领域。
绪论
蛋白质是三种常量营养素之一,还有脂肪和碳水化合物。重要的是我们的饮食提供足够的蛋白质,因为蛋白质提供氨基酸,其在活体内转化为多种类型的功能性蛋白质。
当今社会中的许多人将从增加蛋白质摄入量中受益。例如,运动员经常受益于蛋白质摄入量的增加,因为较高的蛋白质摄入量会增加肌肉塑造。
此外,老年人的胃内容往往减少。对于这些人来说,需要提供足够蛋白质的常规食物的数量通常太多。这导致蛋白质摄入量低于理想值,对整体健康产生负面影响。老年人的另一个问题是他们经常吃得比较慢。由于存在大量蛋白质而不稳定的膳食在冷却或以其他方式失去其供应状态时可能变得不那么有吸引力。
此外,存在多种与蛋白质需求增加相关的疾病。对于患有这些疾病的患者,非常需要增加蛋白质摄入量,但是这可能由于缺乏食欲或者不能够进食而具有挑战性。
目前,存在多种高蛋白质食物来解决这些问题。例如,存在蛋白质棒和蛋白质奶昔,其用于增加蛋白质摄入。然而,蛋白质的问题在于它可以传递显著的异味和砂质口感,特别是在较高浓度下。这在蛋白质棒和奶昔中都是令人不快的。因此,特别是对于应该以相对较小的体积提供大量蛋白质的食品和食品补充剂,这种异味和砂质口感会阻止许多人增加其蛋白质摄入量。
奶昔的另一个问题是蛋白质以悬浮液存在。这种悬浮液固有地不稳定,并且在食用前需要搅拌或摇动,因为悬浮的蛋白质可能相对较快地沉降。
人们希望有一种食品能够以小体积提供大量蛋白质,没有异味和砂质口感,可以以常规膳食的形式热或冷使用,并且从供应时间到是食用时间保持稳定的同质产品。
WO 2016/01940描述了基于任何胶凝剂的凝胶,其包含4-98%的蛋白质或4-98%的膳食纤维。据说这种凝胶可增加饱腹感并减少总食物摄入量。然而,这些凝胶不一定基于淀粉胶凝剂,而且不一定是热可逆的。
WO 2016/014912描述了高蛋白质凝胶化食品,其包含藻类蛋白质和凝胶形成材料,例如明胶或果胶。这些凝胶不一定是热可逆的,并且不是基于淀粉胶凝剂。
WO 03/015538描述了基于任何类型的胶凝剂的粘度受控的食品调味系统,该胶凝剂尤其可以是淀粉。此外,凝胶可以是热可逆的,但在许多实施方案中,不需要热可逆胶凝。
WO 2001/1078526描述了用于食品中的可逆胶凝剂,其包含降解的根或块茎淀粉,该淀粉包含至少95重量%的支链淀粉。然而,该文献未提到蛋白质的存在。
附图说明
图1:在冷却过程中包含淀粉热可逆性胶凝剂的食品的粘度。
图2:在冷却期间包含琼脂的食品的粘度。
图3:在冷却过程中包含果胶的食品的粘度。
图4:在冷却过程中包含明胶的食品的粘度。
图5:含有和不含胶凝剂的食品中的蛋白质沉降(25℃,5分钟)。
图6:在唾液影响下包含琼脂的食品的降解。
图7:在唾液影响下包含果胶的食品的降解。
图8:在唾液影响下包含明胶的食品的降解。
图9:在唾液的影响下包含淀粉热可逆性胶凝剂的食品的降解。
图10:各种食品的感官评价结果。
图11a-f:如实施例5中所述的即食面食的酱汁。
图12a-c:基于不同的热可逆性胶凝剂的凝胶化蛋白质强化食品的凝胶化性能的比较。
发明详述
本发明涉及蛋白质强化食品,其包含水、淀粉热可逆性胶凝剂和至少2重量%的蛋白质。蛋白质强化食品是一种营养递送系统(NutriDeliS),用于提供具有增加的蛋白质含量的营养。优选地,食品是熔化的食品,即液化食品,其是处于熔融状态的食品。在通过加热熔化凝胶后,熔化的食品也可称为液化凝胶。熔化的食品可以例如通过任何已知的方法,例如通过烘箱,在锅中或通过微波加热处于凝胶化状态的食品来获得。至少出于实用目的,微波是优选的。本发明成分的组合使食品在凝胶化状态和熔融状态下均具有可口的味道和口感。在本文中,熔化应解释为在加热热可逆凝胶时观察到的液化。
蛋白质强化食品的优点在于淀粉热可逆性胶凝剂通过在蛋白质周围形成光滑的掩蔽层而具有掩盖蛋白质味道和口感的功能。当食品处于其凝胶化状态时,以及当食品被加热以便获得处于熔融液态的食品时,都会发生这种效果。这确保了可以避免通常与高浓度蛋白质相关的砂质口感和强烈的异味。同时,在食用过程中光滑层的降解提供了奶油般的口感,这进一步改善了食品的表观味道和口感。
另一个优点是本发明的组合物在熔化后保持其液态很长时间,即使在冷却时也是如此。这确保了蛋白质强化食品可以在食用前通过加热熔化(“液化”),并且在室温(18-25℃,优选20℃)下保持其液态最长达4小时。对于难以食用大量食物的人来说,这是一个优点,因为他们的食物在食用过程中往往会降温。基于本发明的熔化的凝胶的食品在这些条件下也保持其液体可食用状态。
在8重量%浓度下,典型的淀粉热可逆性胶凝剂在0-7℃下凝胶化液化食品需要约4小时。相比之下,其他水胶体热可逆性胶凝剂在相同温度下在数分钟内凝胶化。
蛋白质强化食品包含淀粉热可逆性胶凝剂。这是一种使液体或半液体食品凝胶化的试剂,它是由淀粉衍生而成的,提供了一种热可逆的凝胶。换句话说,它是淀粉基(或淀粉衍生的)热可逆性胶凝剂。
胶凝剂是一种能够使原本为液体或至多略微粘稠的产品凝胶化的试剂。这可以通过将胶凝剂以一定的已知浓度溶解在组合物中来实现,该浓度随胶凝剂的类型而变化。还可以以较低浓度包含胶凝剂,在这种情况下,它们可以提供液体产品的凝固或增稠。已知许多胶凝剂,其中包括果胶、淀粉、琼脂、瓜尔胶、蛋白质基胶凝剂、藻酸盐、角叉菜胶、结冷胶、魔芋、刺槐豆胶和黄原胶的组合以及明胶。大多数胶凝剂不可逆地形成凝胶;在这种情况下,加热形成的凝胶会破坏凝胶,但冷却加热的凝胶不会导致凝胶化状态的逆转。
热可逆性胶凝剂是一种允许在熔化凝胶后返回凝胶化状态的胶凝剂。因此,通过交互的加热和冷却可以实现多个熔化和凝胶化循环。热可逆性胶凝剂可以包含在液体产品中,例如在升高的温度下,随后的冷却导致形成凝胶。加热该凝胶导致凝胶熔化,这使产品返回液体或熔融形式。随后的冷却使凝胶重新形成。
通常,当冷却基于常规热可逆性胶凝剂的凝胶时,冷却伴随着返回到产品的凝胶化状态。已知的热可逆性胶凝剂是例如明胶、琼脂、果胶、淀粉、结冷胶、以及刺槐豆胶或瓜尔胶与黄原胶的组合。因此,这种胶凝剂在热状态下是液体,在冷态下是凝胶。没有明显的中间状态,即其中产品是冷的但仍然是液体。
目前已发现淀粉热可逆性胶凝剂具有在冷却后长时间保持其熔融形式的性质,保持的时间比其它热可逆性胶凝剂长得多。基于淀粉的热可逆性胶凝剂的特征在于低凝胶凝固速率,在4℃和8重量%浓度下,该凝胶凝固速率为至少2小时,优选至少4小时。然而,在熔融状态和凝胶化状态下,淀粉热可逆性胶凝剂的多糖链对蛋白质味道和口感发挥掩蔽作用。此外,在熔融和凝胶化状态下,本发明的食品都能防止蛋白质的沉降。
淀粉可以是任何类型,例如豆类、谷类、根或块茎淀粉,但优选是根或块茎淀粉。可用于获得淀粉热可逆性胶凝剂的淀粉类型是例如大米、小麦、玉米、马铃薯、甘薯、木薯淀粉或山药淀粉,优选根或块茎淀粉,优选马铃薯和木薯淀粉,最优选马铃薯淀粉。与其他类型的淀粉相比,使用根或块茎淀粉,特别是马铃薯淀粉的优点是可以以比其他淀粉更纯的形式获得根或块茎淀粉。此外,它们具有更高的透明度,并且具有较浅的颜色、较小的气味和异味。
在各种淀粉类型中,可以使用直链淀粉与支链淀粉的任何比例。常规淀粉通常包含约20重量%的直链淀粉和80重量%的支链淀粉。富含直链淀粉的淀粉具有较高的直链淀粉含量,并且所谓的“蜡质”淀粉具有增加的支链淀粉含量,基于淀粉的重量,优选高于95重量%,更优选高于98重量%。在本发明中,淀粉热可逆性胶凝剂优选为蜡质淀粉,例如蜡质玉米或小麦淀粉,或支链淀粉型马铃薯淀粉(amylopectin potato starch)。在一个更优选的实施方案中,淀粉是支链淀粉型马铃薯淀粉。
淀粉热可逆性胶凝剂可以是改性淀粉,包括通过降解改性,其中通过酸降解,通过氧化或通过酶或机械方法或组合方法降解。优选通过氧化降解,例如过氧化物或次氯酸盐氧化,或通过酸降解,最优选通过酸降解。合适的酸是本领域已知的,并且包括例如HCl、H2SO4和HNO3。优选HCl用于食物目的。
更优选的淀粉热可逆性胶凝剂是例如酸降解的蜡质淀粉,优选酸降解的支链淀粉型马铃薯淀粉。
淀粉热可逆性胶凝剂也可以(另外)通过轻微稳定化来改性,例如通过淀粉的醚化,酯化或酰胺化。因此,淀粉热可逆性胶凝剂也可以是稳定化的淀粉。合适的稳定化的淀粉是例如乙酰化或羟丙基化淀粉。
还设想了改性的组合。然而重要的是,改性不影响热可逆性胶凝剂的热可逆性。此外,改性不应妨碍淀粉在食用过程中的降解,因为这是本发明食品改善口感的重要方面。
淀粉热可逆性胶凝剂通常具有峰值粘度,这通过45%淀粉(db)在脱矿质水中由RVA(快速粘度分析仪(Rapid Visco Analyzer),纽波特科学集团有限公司(NewportScientific Pty Ltd))测定。粘度可以通过以下过程测量:以12℃/分钟将温度从35℃升高至95℃,桨速为160rpm。然后在95℃保持3分钟,然后以12℃/分钟降至35℃,粘度范围为100cp至13000cp。
淀粉热可逆性胶凝剂通常具有分子量,这通过F4方法(场流分级)测定,样品浓度为1.180mg/ml,注射体积为50.0μl。平均分子量为0.01×106至50×106g/mol。
在一个更优选的实施方案中,淀粉热可逆性胶凝剂是酸降解的支链淀粉型马铃薯淀粉,优选分子量为0.05×106至0.5×106g/mol,和/或45%淀粉(db)在脱矿质水中通过RVA(快速粘度分析仪,纽波特科学集团有限公司)测定,粘度为200至1000cp。该粘度通过以下过程测量:以12℃/分钟的速度将温度从35℃升高至95℃,桨速为160rpm。然后在95℃保持3分钟,然后以12℃/分钟降至35℃。
如本领域已知的,淀粉热可逆性胶凝剂可通过适当改性淀粉获得。更优选的淀粉热可逆性胶凝剂是WO 2001/1078526中公开的淀粉,其可以如其中所述获得。
淀粉热可逆性胶凝剂以足以掩盖蛋白质的量存在于本发明的食品中。优选地,该量使得其允许食品获得凝胶化状态。根据食品的类型,基于食品的总重量,食品中可以存在3重量%或更多的淀粉热可逆性胶凝剂。一般而言,基于食品的总重量,需要更高的量,例如大于5重量%,优选大于8重量%的量。淀粉热可逆性胶凝剂的含量可最高达35重量%,优选最高达40重量%,更优选最高达45重量%。本发明的另一个优点是淀粉热可逆性胶凝剂形成相对较软的凝胶,直至相当高的浓度。这意味着可以获得固体含量相对较高的凝胶,其提供高碳水化合物能量的存在,并且同时可以增加肠运动的频率。
基于组合物的总重量,蛋白质强化食品还包含至少2重量%的蛋白质。本发明的一个优点是淀粉热可逆性胶凝剂的存在通过将蛋白质包含在多糖链网络中来掩盖蛋白质的味道和口感。不希望受理论束缚,似乎淀粉热可逆性胶凝剂在蛋白质周围形成薄的流体动力学外壳。在凝胶化状态下,这意味着蛋白质被吸收在凝胶网络中,从而掩盖了味道和口感。
令人惊讶的是,这也在凝胶的液态中起作用。在通过加热熔化凝胶后,蛋白质显然仍然与形成凝胶网络的多糖缔合,即使凝胶网络本身已被熔化干扰。因此,在熔化的食品中也掩盖了蛋白质味道和口感。
本发明的食品可以是凝胶化状态。因此,在优选的实施方案中,本发明涉及一种食品,其是固体凝胶,所述固体凝胶定义为在没有支撑或模具的情况下,在重力作用下至少一天不会改变形状的凝胶。在室温下,这相当于粘度大于105cP的凝胶。
在其他优选的实施方案中,食品是熔化的食品,其粘度为100-45000,优选100-35000cP,更优选500-30000cP,或甚至更优选100-25000cP。熔化后的食品的粘度通过快速粘度分析仪(RVA)在37℃下以19rpm的桨速度测定。技术人员知道如何调节淀粉热可逆性胶凝剂的浓度以获得具有一定粘度的凝胶或熔化的凝胶。
在较高的蛋白质浓度下,与富含蛋白质的食物相关的负面影响变得更加明显。本发明的另一个优点是,当蛋白质以大量存在时,蛋白质异味和砂质口感同样被掩盖。因此,在特别优选的实施方案中,基于食品的总重量,根据本发明的食品的蛋白质含量为至少2重量%的蛋白质,更优选至少8重量%的蛋白质,更优选至少12重量%的蛋白质,甚至更优选至少15重量%的蛋白质。本发明食品中的蛋白质含量甚至可高达45重量%。或者,基于食品的总重量,蛋白质含量可以高达35重量%。
本发明食品中的蛋白质可以具有任何形式。它可以是天然蛋白质,但也可以是完全或部分变性或水解的蛋白质。优选地,蛋白质是完全或部分变性的蛋白质,因为这种蛋白质是最便宜的。一种替代性优选类型的蛋白质是完全或部分水解的蛋白质。这种蛋白质易于消化和吸收。在更优选的替代实施方案中,水解蛋白质是部分水解的蛋白质。此外,蛋白质可以是上述形式的任何混合物。
该蛋白质可以是任何食品级类型,例如豌豆蛋白、大豆蛋白、乳蛋白、乳清蛋白、大米、小麦、藻类蛋白、酪蛋白、肉蛋白、鱼蛋白、燕麦蛋白、卡诺拉蛋白或马铃薯蛋白。优选的蛋白质类型是大豆蛋白、乳蛋白、酪蛋白、乳清蛋白、豌豆蛋白和马铃薯蛋白,最优选马铃薯蛋白。技术人员可以基于组成的氨基酸谱容易地调节蛋白质类型,并调整蛋白质类型以匹配特定的氨基酸需求。
例如,为了提供能够改善肌肉塑造的食品,可以使用富含支链氨基酸的蛋白质,例如乳清蛋白、酪蛋白或马铃薯蛋白。
所有类型的蛋白质都可从许多来源商购获得。
本发明的食品可另外包含其他成分,从而增加产品的营养价值和/或味道。因此,食品还可包含一种或多种食品级组分,其选自:脂肪、油、碳水化合物、纤维、矿物质、盐、糖、酸、微量营养素、维生素、抗氧化剂、类黄酮、着色剂、调味化合物、增稠剂和防腐剂。
合适的脂肪包括例如黄油、猪油、鸭脂和椰子油。
合适的油包括例如植物油以及微生物油和鱼油,植物油例如向日葵油、橄榄油、红花油、杏仁油、核桃油、棕榈油、大豆油、芥花籽油、椰子油、菜籽油、花生油。多不饱和脂肪酸含量高的微生物油和鱼油是优选的。替代性优选的油是橄榄油、向日葵油和棕榈油。
合适的碳水化合物包括例如多糖,例如淀粉,其中尤其是如上定义的改性和/或稳定化的淀粉,并且淀粉热可逆性胶凝剂除外,以及低聚糖如麦芽糖糊精、棉子糖、水苏糖和低聚果糖。
合适的纤维包括例如可溶性和不溶性膳食纤维,例如β-葡聚糖、菊粉、果胶、木质素和海藻酸,以及半纤维素、甲壳质、黄原胶、抗性淀粉、果聚糖和麦芽糖糊精。
合适的矿物质包括例如钙、磷、钾、钠和镁。
合适的盐包括例如氯化钠、氯化钾或碘化钾。
合适的糖包括单糖和二糖,例如葡萄糖、果糖、半乳糖、蔗糖、葡萄糖浆、麦芽糖、乳糖。在一些实施方案中,本发明的食品不含乳糖。
合适的酸包括例如乙酸、柠檬酸、酒石酸、苹果酸、富马酸和乳酸。
合适的微量营养素包括例如铁、钴、铬、铜、碘、锰、硒、锌、硼和钼,以及碘、氟和磷。
合适的维生素包括例如维生素A、C、D、E、K、B1、B2、B3、B5、B6、B7、B8、B9、B11和B12。
合适的抗氧化剂包括例如多酚、花色素苷、抗坏血酸、生育酚、类胡萝卜素、没食子酸丙酯、叔丁基氢醌、丁基化羟基苯甲醚和丁基化羟基甲苯。
合适的类黄酮包括例如芦丁(rutin)和山奈酚(kaempferol)。
合适的着色剂包括例如人造和天然食用色素,其中尤其是人造色素喹啉黄、酸性红(carmoisine)、丽春红(ponceau)4R、专利蓝V、绿S,或者亮蓝FCF、靛蓝、固绿FCF、赤藓红、诱惑红(Allura Red)AC、柠檬黄、日落黄FCF。天然色素包括类胡萝卜素、叶绿酸、花色素苷和甜菜苷。
合适的调味化合物包括人造和天然甜味剂,例如阿斯巴甜、甜蜜素、糖精、甜叶菊、三氯蔗糖、乙酰磺胺酸钾和罗汉果苷,以及例如香草醛或谷氨酸盐。
合适的增稠剂包括例如瓜尔胶、琼脂、各种基于淀粉的非热可逆性胶凝剂、果胶、明胶、海藻酸和角叉菜胶。
合适的防腐剂包括例如苯甲酸或其盐、羟基苯甲酸酯、乳酸、硝酸盐、亚硝酸盐、丙酸及其盐、二氧化硫和山梨酸。
或者或此外,食品可包含一种或多种另外的成分——水果、蔬菜、肉、鱼、乳制品。
合适的水果包括例如苹果、梨、浆果、菠萝、芒果、椰子、桃或香蕉。
合适的蔬菜包括例如胡萝卜、洋葱、大蒜、卷心菜、豆类、扁豆、西兰花和番茄。
合适的肉类包括例如猪肉、牛肉、鸡肉、火鸡肉或马肉。
合适的鱼包括例如鳕鱼(cod)、鲈鱼、青鳕(pollock)、鲑鱼、鳟鱼和罗非鱼,以及贝类、虾和鱿鱼。
合适的乳制品包括例如奶、奶油、酸奶、奶酪或酸奶油。
在优选的实施方案中,在食品中存在切碎或精细切割,或甚至捣碎或混合的另外的成分。
或者或此外,食品可包含一种或多种药物化合物,例如抗高血压药物,镇痛药或质子泵抑制剂。
本发明的一个明显优点是本发明的食品可以是凝胶形式,随后可以通过加热食品来熔化。在熔化之后,食品保持其液态至少4小时,从而本发明提供了一种食品,其具有凝胶在蛋白质掩蔽中的有利效果,同时允许以液态食用。因此,本发明优选涉及液体或半液体食品,其中液体或半液体定义为具有100-45000cP,优选100-35000cP,更优选500-30000cP,或甚至更优选100-25000cP的粘度。熔化后的食品的粘度通过快速粘度分析仪(RVA)在37℃下以19rpm的桨速度测定。
因此,本发明可以涉及酱汁(sauce),例如意面酱汁,其通过添加如上定义的蛋白质来补充而富含蛋白质,但是其还包含意面酱汁的常规成分。
可以通过将淀粉热可逆性胶凝剂添加到食品中,并通过同时或以任何顺序依次添加另外的蛋白质来制备食品。随后,可冷却食品并静置以获得凝胶化食品。凝胶化食品可以原样食用,但优选地,利用食品的凝胶状态将食品分配到其将被消费的位置。在消费位置对凝胶化食品进行简单加热,例如通过微波加热,然后将食品转化为熔化的食品,该熔化的食品甚至可以在冷却至室温后非常缓慢地食用,而不会返回到凝胶化状态。
在一些实施方案中,本发明的食品可以以块状提供,其可以在加热之前切成可供应的部分,或者可以如此加热以提供许多熔化的食品的部分。然而,在优选的实施方案中,本发明的食品作为单一食物部分提供。单一食物部分优选地具有三维形状,优选地选自块、切片、圆盘、碎片、球形或椭圆形。将本发明的食品作为单一食物部分提供的优点在于,食品的组成可以根据个体蛋白质需求,药物化合物的个体需求和个人饮食愿望(如素食、纯素食、犹太食品或清真食品)定制成个人需求或口味。
因此,本发明还涉及一种包装,其包括至少一种单一食物部分形式的食品。优选地,所述包装包括多个单一食物部分,例如根据不同个体需求定制的多个部分,或者根据单个个体需求定制的多个食物部分,同时允许至少在食品的味道和组成上的多样化饮食。这些食物部分的一个优点是它们可以以凝胶化状态分配,这使得分配更容易,因为当食品转移到餐盘上时没有滴落或溢出,并且允许明确限定的食物部分而不需要测量数量。
这些实施方案还具有为个体提供食物部分的优点,其可以在一个位置大规模生产,同时根据个体需要定制,以便在特定位置消费。用于消费本发明食品的优选位置是老年人家庭、医院以及其他地方,在该地方,不同饮食需求和愿望可以与个体居民联系、但是大规模的食物分配要求使得满足个体需求和愿望变得复杂。本发明提供了可以有效生产和分配的个性化食物部分。
本发明还提供了一种供应蛋白质强化食品的方法,包括:
1)提供上文限定的食品;
2)加热食品以获得粘度为100-45000cP,优选35000cP的熔化的食品;
3)供应所述食品。
在优选的实施方案中,该食品可以与其他食品组合,例如选自意面、面条、米饭、面包、马铃薯、甜点或冰淇淋的餐食或餐食基质的可供应部分。
这些实施方案允许基于本发明的食品满足个体食品需求,例如意面酱汁,其可在供应地点施用于制备的意面上。或者,食品可以是辣椒,与在供应地点制备或在其他地方获得的米饭或面包一起食用。食品也可以涂抹或施用于面包上。在其凝胶化状态下加热涂抹物使熔化的涂抹物具有规则的涂抹粘度,其可以冷却并施加到面包上并随后供应,而食品不会返回其凝胶化状态。
在更优选的实施方案中,食品可以是用于例如冰淇淋或其他类型甜点的酱汁。在这样的实施方案中,食品长时间保持其液态的优点是特别明显的,因为即使在冰淇淋上,熔化的和随后冷却的凝胶也不会在4小时内恢复其凝胶化状态。这个时间足以消费食品,即使对于最慢食用者也是如此。
因此,本发明进一步提供了一种在健康对象中进行蛋白质强化的方法,包括以凝胶化或熔融形式供应如上定义的蛋白质强化食品。优选地,以熔融形式供应。优选的健康对象包括例如运动员和老年人。
本发明还提供在患有蛋白质缺乏或需要大量蛋白质的对象中用于蛋白质强化的食品,以及向患有蛋白质缺乏或需要大量蛋白质的患者补充蛋白质的方法。设想用于本发明的这种用途的对象包括患病和/或营养不良的对象。
本发明还提供一种制备如上定义的凝胶化食品的方法,包括将水、淀粉热可逆性胶凝剂和至少2重量%的蛋白质混合,加热该混合物以使淀粉完全凝胶化,并将混合物冷却至少5小时,优选至少10小时,以获得凝胶化食品。在优选的实施方案中,随后可以通过加热使凝胶化食品熔化,以获得熔融状态的食品。加热温度优选为至少70℃,优选至少80℃,更优选至少90℃。优选地,将食品倒入包装中以在冷却之前提供单一食品部分。
出于清楚和简洁的目的,各特征在本发明中被描述为相同或单独的实施方案的一部分,然而,应理解本发明的范围可包括具有所有或一些所述特征的组合的实施方式。
现在通过以下非限制性实施例进一步说明本发明。
实施例
在实施例1-4中,通过将各成分混合在一起并使淀粉完全凝胶化来制备熔化的食品。该混合物可在例如室温或甚至冷却器下冷却过夜,以使食品处于凝胶化状态。然后加热该凝胶化食品将产生熔化的食品。由此获得的熔化的食品与在将各成分混合并使淀粉凝胶化后直接获得的混合物在化学上完全相同,因为淀粉是淀粉热可逆性胶凝剂,其凝胶化不会对食品产生除了质地改变以外的其他变化。因此,出于效率原因,在将各成分混合并使淀粉凝胶化后获得的混合物用于显示本发明的优点,而没有冷却、胶凝和熔化的中间步骤。在实施例5和6中,还显示了中间步骤。
实施例1:温度对具有不同胶凝剂的酱汁的粘度的影响
材料:
1.胶凝剂:
Eliane Gel 100:由荷兰AVEBE生产的酸降解的支链淀粉型马铃薯淀粉;
明胶:由中国新川化学有限公司(Suntran Chemical Co.Ltd)生产的食品级明胶(200勃鲁姆);
琼脂:由中国新川化学有限公司生产的食品级琼脂;
果胶:由中国枫晴化工国际公司(Foodchem International Corporation)生产的柑橘果胶粉(LM);
2.蛋白质:
豌豆蛋白分离物:由比利时科索克拉公司(Cosucra)生产;
3.糖:由荷兰Suiker Unie生产的糖(蔗糖);
4.盐:由荷兰阿克苏诺贝尔功能化学品公司(Akzo Nobel Functional ChemicalsB.V.)生产的盐;
方法:
样品根据以下配方制备:
表1:温度变化期间用于粘度测量的样品配方
测试方法:
将Eliane Gel 100、琼脂、果胶和明胶分别加入带有自来水的烧杯中。然后将样品在100℃的水浴中烹饪直至Eliane Gel 100完全凝胶化,并且琼脂、果胶和明胶完全溶解。将蛋白质以干燥形式与糖和盐混合,然后在温和搅拌下加入上述溶液中。然后将混合物在90℃的水浴中烹饪5分钟。
将25g每种样品转移到RVA(快速粘度分析仪,纽波特科学集团有限公司)杯中,然后使用RVA测量。在50℃下测量样品并在该温度下保持5分钟,然后以19rpm的桨速将溶液以4℃/分钟的速率冷却至10℃。记录样品的粘度。
结果和结论:
从图1中可以看出,当温度从50℃降至10℃时,用淀粉热可逆性胶凝剂制备的样品的粘度非常稳定。这表明熔化后的凝胶长时间保持其熔融状态,即使冷却至10℃也是如此。淀粉热可逆性胶凝剂的这种性质确保食品在室温下甚至在更低温度下易于食用,同时冷却的液体产品保持了外观和口感,并且同时掩盖蛋白质味道。
图2、3和4分别显示了用琼脂、果胶和明胶制备的样品的粘度。在降低温度的几分钟内粘度增加。图2显示当温度降至35℃时,用琼脂制备的样品在几分钟内变得更加粘稠(粘度增加)。在温度低于30℃后,粘度急剧增加。与琼脂一样,用明胶制备的样品的粘度(见图4)在冷却至30℃时开始增加,然后在温度低于15℃后进一步显著增加。恢复到凝胶化状态的过程在达到甚至高于正常室温(18-25℃,优选20℃)的温度后的几分钟内发生。用果胶制备的样品(图3)从35℃开始粘度增加,然后随着温度的降低稳定增加。同样对于果胶,样品在达到室温的几分钟内恢复到凝胶化状态。这表明用琼脂、果胶和明胶的胶凝剂制备的样品在冷却至室温后最多几分钟的时间内恢复凝胶化状态,这意味着基于这种凝胶的食品必须冷却至室温或更低温度后,将以凝胶化状态而不是液态食用。
实施例2:含和不含淀粉热可逆性胶凝剂的食品的蛋白质沉降的比较
材料:
1.胶凝剂:
Eliane Gel 100:由荷兰AVEBE生产的酸降解的蜡质马铃薯淀粉;
2.蛋白质:
马铃薯蛋白(Solanic 100),由荷兰AVEBE生产;
3.糖:由荷兰Suiker Unie生产的糖(蔗糖);
4.盐:由荷兰阿克苏诺贝尔功能化学品公司生产的盐;
方法:
根据以下配方制备样品:
表2:用于分离测量的样品配方
将Eliane Gel 100加入带有自来水的烧杯中,然后在100℃的水浴中在温和搅拌下烹饪直至Eliane Gel 100完全凝胶化。根据配方(表2)分别将蛋白质、糖和盐加入烧杯中,然后在90℃下烹饪5分钟。将混合物冷却至25℃并转移至100ml量筒中(图5)。将混合物在25℃保持5分钟,然后用移液管收集上清液。称量上清液,根据下式计算蛋白质沉降:
分离%=100*上清液(g)/总样品(g)
结果和讨论:
样品 | Eliane Gel 100 | 空白 |
蛋白质沉降(%) | 5.6 | 21.8 |
表3:使用和不使用Eliane Gel 100制备的样品的沉降
表3显示当应用淀粉热可逆性胶凝剂时,食品中的蛋白质沉降显著降低。这表明淀粉热可逆性胶凝剂可以使蛋白质强化食品的结构在食用过程中保持均匀。
实施例3:淀粉热可逆性胶凝剂在食用过程中的降解
材料:
1.胶凝剂:
Eliane Gel 100:由荷兰AVEBE生产的酸降解的蜡质马铃薯淀粉;
明胶:由中国新川化学有限公司生产的食品级明胶(200勃鲁姆);
琼脂:由中国新川化学有限公司生产的食品级琼脂;
果胶:由中国枫晴化工国际公司生产的柑橘果胶粉(LM);
2.α-淀粉酶:由诺维信(Novozymes)获得的α-淀粉酶(BAN 480)。
方法:
用自来水制备包含45重量%Eliane Gel 100、5重量%琼脂、12重量%果胶和22重量%明胶的溶液。通过在100℃的水浴中烹饪5分钟使Eliane Gel100凝胶化。通过在温和搅拌下在90℃的水浴中加热,将琼脂、果胶和明胶完全溶解在水中。这提供了四种具有高度相似粘度的样品溶液。
然后将所有样品保持在37℃的水浴中以进一步测量。将25g样品转移到RVA杯中,并使用RVA在37℃,桨速为19rpm下测量粘度10分钟。测量后,加入15μgα-淀粉酶作为唾液模型并重复测量。记录含有和不含α-淀粉酶的样品的粘度。
结果和讨论:
所有其他热可逆性胶凝剂(琼脂、果胶和明胶)的粘度在添加α-淀粉酶之前和之后的测量期间均未显示任何变化(参见图6、7和8)。只有ElianeGel 100(图9)显示加入淀粉酶后胶凝剂显著降解,这可以通过粘度的降低来看出。这表明一种淀粉热可逆性胶凝剂在唾液的影响下在食用期间可以快速降解。在唾液的影响下食品的降解提供了奶油感,导致奶油般的口感。
实施例4:用不同的热可逆胶凝剂制备的食品的感官评价
材料:
1.胶凝剂:
Eliane Gel 100:由荷兰AVEBE生产的酸降解的蜡质马铃薯淀粉;
明胶:由中国新川化学有限公司生产的食品级明胶(200勃鲁姆);
琼脂:由中国新川化学有限公司生产的食品级琼脂;
果胶:由中国枫晴化工国际公司生产的柑橘果胶粉(LM);
2.蛋白质:豌豆蛋白分离物:由比利时科索克拉公司生产;
3.糖:由荷兰Suiker Unie生产的糖(蔗糖);
4.盐:由荷兰阿克苏诺贝尔功能化学品公司生产的盐;
5.番茄酱:荷兰Sligro B.V.生产的番茄酱(Grand Gerard);
6.乳制奶油:由荷兰Campina生产的Verse Slagroom(40%脂肪)。
方法:
食品通过以下配方制备(参见表4)。使用前述方法用自来水制备所有胶凝剂(Eliane Gel 100和琼脂)溶液,然后加入乳制奶油。将蛋白质粉末、糖和盐预混合,然后分别加入上述溶液中。然后将番茄酱分别加入混合物中。将酱汁在100℃的水浴中烹饪5分钟,随后冷却至30℃并转移到20ml感官杯中进行感官小组测试。
感官小组由10名训练有素的人组成。通过以下属性评估食品的感官指标,并通过强度评分(参见表5)。每个小组成员以1到10的分数标记属性定义,其中1代表最低强度,10代表最高强度。标记的属性是口感(光滑度)、奶油感、异味和总体偏好。
表4用于感官评价的蛋白酱汁的配方
结果和结论:
收集感官评价表,并使用不同样品的每个属性的平均值进行比较。这得到显示在表5中的结果。
可以看出,用胶凝剂(Eliane Gel 100和琼脂)制备的蛋白酱汁具有更好的口感和更强的奶油感且异味更少。总之,小组成员更喜欢用胶凝剂制备的酱汁。与琼脂相比,用Eliane Gel 100制备的酱汁显示出更强的奶油感和更好的口感,这与α-淀粉酶降解结果一致。小组成员更优选用Eliane Gel 100制备的酱汁,并且其异味低于用琼脂制备的酱汁。该结果表明,Eliane Gel 100可以显著掩盖蛋白质的异味,并且可以改善蛋白质强化食品的口感、奶油感和总体偏好(参见图10)。
表5:感官评价的结果
实施例5:用于即食意面的热可逆性高蛋白凝胶化酱汁的意面制备准备和用途
材料:
1.胶凝剂:
Eliane Gel 100:由荷兰AVEBE生产的酸降解的蜡质马铃薯淀粉;
2.蛋白质:
马铃薯蛋白(Solanic 100),由荷兰AVEBE生产;
3.糖:由荷兰Suiker Unie生产的糖(蔗糖);
4.盐:由荷兰阿克苏诺贝尔功能化学品公司生产的盐;
5.番茄酱:荷兰Sligro B.V.生产的番茄酱(Grand Gerard);
6.乳制奶油:由荷兰Campina生产的Verse Slagroom(40%脂肪)。
方法:
根据以下配方制备热可逆性高蛋白凝胶化酱汁(参见表6)。
表6:热可逆性高蛋白凝胶化酱汁的配方
成分 | % |
Solanic 100(马铃薯蛋白) | 15 |
Eliane Gel 100 | 8 |
番茄酱 | 10 |
糖 | 5 |
盐 | 0.8 |
乳制奶油 | 10 |
水 | 51.2 |
制备:
将Eliane Gel 100分散在水中并在100℃下隔水加热(au bain marie)烹饪,直到Eliane凝胶100完全凝胶化(变成透明)。然后加入其余成分并充分混合,然后在100℃下再隔水加热烹饪5分钟。将混合物冷却至室温,然后装入杯子或盒子中(见图11a和b)。
将酱汁覆盖并在0~4℃下储存过夜以形成凝胶。凝胶化的酱汁可以脱模或切成所需的形状。意面将凝胶化的酱汁放在预先烹饪的意面的顶部。将准备好食用的即食意面冷藏(参见图11c和d)。
将即食意面在微波炉中加热约2分钟,直到凝胶化的酱汁融化。将融化的酱汁与意面混合并准备好食用(参见图11e)。
酱汁可以在室温下保持液态至少2小时(参见图11f)。
实施例6:具有不同胶凝剂的高蛋白凝胶的熔融性质的比较
如实施例1中所述制备凝胶。将液体混合物置于透明塑料杯中,并在冰箱中冷却至7℃直至完全达到凝胶化状态(图12a)。随后,将凝胶在90℃的水浴中或在微波中(900瓦,1至2分钟)加热,以获得液体形式的熔化的凝胶。微波或水浴加热功能相同。图12b中显示了具有各种胶凝剂的熔化的凝胶的照片。
将熔化的凝胶保持在25℃。在几分钟内,基于果胶、明胶和琼脂的凝胶恢复到凝胶化状态。图12c显示了20分钟后基于果胶、明胶和琼脂的再次完全凝胶化产品的照片。
相反,基于淀粉热可逆性胶凝剂Eliane Gel 100的凝胶在25℃下保持其液态数小时。在图12c中还显示了在25℃下1小时后基于淀粉热可逆性胶凝剂的熔融凝胶的照片。
从这些图片中可以看出,基于淀粉热可逆性胶凝剂的食品在冷却至室温后很长时间仍能以液态食用,而基于非淀粉基热可逆性胶凝剂的食品只能在仍然热的状态下以液态食用,因此必须在熔化后迅速食用。
实施例7:与现有技术产品的比较
在添加和不添加改性蜡质玉米淀粉的情况下重复WO 03/015538的实验1。必须指出的是WO 03/015538中的改性蜡质玉米淀粉没有任何关于改性类型和程度的定义,其不能认为是热可逆性胶凝淀粉。这可以在以下比较中看出。
按照表7中的配方A和B制备两种黄油大蒜。
表7:含和不含改性蜡质玉米淀粉的黄油大蒜组合物。
结果显示在表8中。结果表明改性蜡质玉米淀粉不会显著改变大蒜黄油的凝胶化性质。热可逆性胶凝性质不是由于改性蜡质玉米淀粉的存在所致。此外,结果表明WO 03/015538的大蒜黄油在冷却至室温后不能长时间保持其液体形式。因此,来自WO 03/015538的大蒜黄油不包含热可逆性胶凝淀粉,因此,不显示与本发明的蛋白质强化食品相关的有利的长的熔融时间。
表8:含和不含改性蜡质玉米淀粉的WO 03/015538的大蒜黄油的凝胶性质
Claims (15)
1.一种蛋白质强化食品(NutriDeliS),其包含水、淀粉热可逆性胶凝剂和至少2重量%的蛋白质。
2.如权利要求1所述的蛋白质强化食品,其包含至少12重量%的蛋白质。
3.如权利要求1或2所述的蛋白质强化食品,其中,所述蛋白质强化食品包含3-45重量%的淀粉热可逆性胶凝剂。
4.如权利要求1-3中任一项所述的蛋白质强化食品,其中,所述淀粉热可逆性胶凝剂是酸降解的支链淀粉型马铃薯淀粉。
5.如权利要求1-4中任一项所述的蛋白质强化食品,其中,所述蛋白质是完全或部分变性或水解的蛋白质,或天然蛋白质,或其任何混合物。
6.如权利要求1-5中任一项所述的蛋白质强化食品,还包含一种或多种选自脂肪、油、碳水化合物、纤维、矿物质、盐、糖、酸、微量营养素、维生素、抗氧化剂、类黄酮、着色剂、调味化合物、增稠剂和防腐剂的食品级组分;和/或一种或多种食品成分——水果、蔬菜、肉类、鱼类、乳制品;并且还任选地包含一种或多种药物化合物。
7.如权利要求1-6中任一项所述的蛋白质强化食品,其是固体凝胶,该固体凝胶定义为在没有支撑或模具的情况下在重力作用下至少一天不会改变形状的凝胶。
8.如权利要求1-6中任一项所述的蛋白质强化食品,其是熔融形式,具有100-45000cP的粘度。
9.一种包装,包括至少一种如权利要求1-7中任一项所述的蛋白质强化食品,所述蛋白质强化食品为单一食物部分的形式。
10.如权利要求9所述的包装,其中,所述单一食物部分具有三维形状,所述三维形状优选选自:块、切片、圆盘、碎片、球形或椭圆形。
11.一种供应蛋白质强化食品的方法,包括
1)提供如权利要求1-7中任一项所述的蛋白质强化食品;
2)加热所述蛋白质强化食品以获得粘度为100-45000cP的熔化的蛋白质强化食品;
3)供应所述食品。
12.如权利要求11所述的方法,其中,所述蛋白质强化食品与另一种食品组合,所述另一种食品优选的是选自意面、面条、米饭、面包、马铃薯、甜点或冰淇淋的餐食或餐食基质的可供应部分。
13.一种用于健康对象中蛋白质强化的方法,包括供应如权利要求1-8中限定的蛋白质强化食品。
14.如权利要求1-8中任一项所述的蛋白质强化食品,用于患有蛋白质缺乏的对象中的蛋白质强化。
15.一种制备凝胶化食品的方法,包括将水、淀粉热可逆性胶凝剂和至少2重量%蛋白质混合,加热所述混合物以使淀粉完全凝胶化,并将所述混合物冷却至少5小时,以获得凝胶化食品。
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AU2016291546B2 (en) * | 2015-09-18 | 2017-05-25 | Stadia Turf Technology Pte. Ltd. | Hybrid turf surface and support therefor |
CA3138287A1 (en) * | 2019-05-17 | 2020-11-26 | Michelle Wolf | Simulated shellfish product of improved texture |
KR102269129B1 (ko) * | 2019-07-12 | 2021-06-23 | 건국대학교 산학협력단 | 오리유를 포함하는 스프레드 제조용 조성물 및 이의 용도 |
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BR112019001780A2 (pt) | 2019-05-07 |
AU2017302381B2 (en) | 2020-03-05 |
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WO2018021914A1 (en) | 2018-02-01 |
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