CN110312429A - 维持蔬菜片新鲜度的方法 - Google Patents
维持蔬菜片新鲜度的方法 Download PDFInfo
- Publication number
- CN110312429A CN110312429A CN201780086516.4A CN201780086516A CN110312429A CN 110312429 A CN110312429 A CN 110312429A CN 201780086516 A CN201780086516 A CN 201780086516A CN 110312429 A CN110312429 A CN 110312429A
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- Prior art keywords
- vegetable tablets
- blanching
- vegetable
- tablets
- inch
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
一种包装食品及其制备和使用方法。在一些实施方式中,包装食品可包括一个杯,其中含有在密封小袋中的多种原料,所述原料适用于制备煎蛋卷或其他基于蛋的主菜,该杯适用于微波炉烹饪基于蛋的主菜。原料可包括蔬菜成分,其在一段延长的时间后提供与新鲜蔬菜类似的感官特性。理想地,经过加工、运输、储藏等所需的时间(可以是例如几周)而没有味觉、质地、口感、风味、香气、色泽、营养含量或其他重要质量的不可接受的下降。在一些实施方式中,原料还可以包括其他成分,例如一种或多种肉类,和/或一种或多种奶酪。
Description
技术领域
本申请一般涉及食品,更具体的是包括蔬菜成分的可微波的食品,以及用于维持蔬菜成分新鲜度的方法。
背景技术
包含肉类和蔬菜的煎蛋卷(omelet)和炒蛋菜品通常通过手工切割肉类原料和新鲜蔬菜制备。这样的过程常常耗费人工,而且常常导致剩余部分的各种原料需要储藏以备以后使用或者被浪费。含有适用于制备一个或多个煎蛋卷或其他基于蛋的主菜的成分的包装食品被认为是有用的。然而,开发高质量有营养的,适合大规模商业生产和销售的产品已被证明具有挑战性。除了克服一般在包装食品的开发和生产中会发生的问题,例如成本控制、质量控制、储藏稳定性、避免不需要的大质量或体积的包装材料等,提供适合包装在这样的产品中的蔬菜类必须克服特别具有挑战性的感官问题。
发明内容
本文公开了一种包装食品及其制备和使用方法。在一些实施方式中,包装食品包含一个杯,其含有密封小袋中的多种原料,适用于制备基于蛋(鸡蛋)的食项(food item)或与煎蛋卷、早餐炒蛋类似的主菜,或其他基于蛋(鸡蛋)的主菜,该杯适用于微波炉烹饪基于蛋的食项。在一些实施方式中,原料包括蔬菜成分,其在一段延长的时间后提供与新鲜蔬菜类似的感官特性。优选的,可经过加工、运输、储藏等所需的时间(可以是例如几周)而没有味觉、质地、口感、风味、香气、色泽、营养含量或其他重要质量的不可接受的下降。在一些实施方式中,原料还可以包括其他成分,例如一种或多种肉类,例如火腿、香肠、腌肉、加拿大腌肉等;一种或多种奶酪;和/或蘑菇。可提供含有或不含液态蛋成分的包装食品。
在一些实施方式中,包装食品可包括让消费者以以下所列顺序或不同顺序进行一些或全部下列步骤的说明:
1.除去或以其他方式开启杯盖
2.从杯中取出小袋
3.在杯中加入一个蛋,例如打碎一个鲜蛋(在包装食品中未提供),将液态蛋成分加到杯中
4.在杯中混合或搅拌蛋(在步骤5之前或之后)
5.打开小袋,将一些或所有小袋内容物加到杯中
6.加热或烹调杯中的内容物,例如通过将杯置于微波炉中。
7.在微波加热时和/或之后,从小袋之一或从其他来源加入诸如粉碎的奶酪的成分。
在一些实施方式中,蔬菜成分通过以下过程制备:
在有效抑制对感官特性不利的酶活性的温度下,漂烫蔬菜片/块(piece)预定时间段,并获得抗微生物效果;
在酸性介质中酸化蔬菜片足够时间,以获得进一步的抗微生物效果而不会不可接受地影响感官性质;
用IQF技术将蔬菜片冷冻到5°F以下的温度;
将冷冻蔬菜片密封在容器中;
储藏蔬菜片;
融化蔬菜片;和
对蔬菜进行HPP处理;
其中该处理能够使得蔬菜片在密封容器中在冷藏温度下维持新鲜度75-90天。
在一些实施方式中,蔬菜片在漂烫期间或之后被酸化。在一些实施方式中,酸化蔬菜片包括将蔬菜片浸在酸性介质中。在一些实施方式中,蔬菜片包含切碎的蔬菜片,每片具有大于约1/8英寸的最小尺寸,和小于7/8英寸的最大尺寸。在一些实施方式中,蔬菜片包括切碎的马铃薯片,其具有约1/4英寸×3/8英寸×3/8英寸的尺寸,而其他蔬菜片具有约3/8英寸×3/8英寸×3/8英寸的尺寸。在一些实施方式中,蔬菜在酸化期间吸收酸性介质后,重量增加了约1%-12%。在一些实施例中,蔬菜片的重量可增加约5%-6%,或约5.6%。
在一些实施方式中,酸化蔬菜片包括使蔬菜片接触柠檬酸性介质。在一些实施方式中,酸性介质具有2.0-3.0之间的pH,或更具体的可具有约2.1-2.2的pH。在一些实施方式中,酸性介质可包含蒸馏水中的约2%的柠檬酸和约3%的糖,时长为1-20分钟。
在一些实施方式中,酸化蔬菜片包括使马铃薯片接触pH在2.0-3.0之间的酸性介质约8分钟的时间,所述酸性介质包含蒸馏水介质中的约2%的柠檬酸和约3%的糖,和使其他蔬菜片接触pH在2.0-3.0之间的酸性介质约4.5分钟的时间,所述酸性介质包含蒸馏水中的约2%的柠檬酸和约3%的糖。酸化蔬菜片可包括将蔬菜片的pH减到小于5,在一些实施方式中,小于4。在一些实施方式中,酸化将蔬菜片的pH减到约3.6-3.8,或更具体的到约3.68。
在一些实施方式中,冷冻蔬菜片包括将蔬菜片温度降到约0℉。
在一些实施方式中,当蔬菜片包括马铃薯片时,可能需要注意在漂烫之前避免马铃薯片接触环境空气超过5-10分钟,以避免马铃薯片变褐。
在一些实施方式中,该处理包括以下顺序的步骤:
提供生的洗过和切碎的马铃薯片,其具有约1/4英寸×3/8英寸×3/8英寸的尺寸,和其他生的洗过和切碎的蔬菜片,其具有约3/8英寸×3/8英寸×3/8英寸的尺寸,包括:
通过使生的洗过和切碎的马铃薯片接触200-212℉温度的蒸汽4-6分钟对其进行蒸汽漂烫,生马铃薯片的蒸汽漂烫能有效抑制对感官特性不利的酶作用,且蒸汽漂烫还有抗微生物效果;
通过使其他生的洗过和切碎的蔬菜片接触约210℉温度的蒸汽40-50秒钟对其进行蒸汽漂烫,其他蔬菜片的蒸汽漂烫能有效抑制对感官特性不利的酶作用,且也有抗微生物效果;
然后,用柠檬酸介质酸化漂烫的马铃薯片,将漂烫的马铃薯片的pH降到小于约5;和用柠檬酸介质酸化其他漂烫的蔬菜片,将其他蔬菜片的pH降至小于约5;
用IQF法将漂烫、酸化的蔬菜片的温度降至约0℉,以保存它们以备后用;
然后在真空下的氮气氛中将漂烫、酸化、冷冻的蔬菜片气密密封在柔性小袋中;
然后在小袋中融化漂烫、酸化的蔬菜片;和
然后在HPP过程中,在约41℉的温度下将融化的蔬菜片加压至约86,500psi约3分钟。
本文还描述了一种包装食品,其包括包装的蔬菜片,其中该产品具有至少75天的冷藏保质期,其中蔬菜片通过以下制备:
通过使生的马铃薯片接触蒸汽对生的洗过的马铃薯片进行蒸汽漂烫,生马铃薯片的蒸汽漂烫有效抑制对感官特性不利的酶作用,且蒸汽漂烫具有抗微生物效果;
通过使其他生的洗过的蔬菜片接触蒸汽对其他蔬菜片进行蒸汽漂烫,其他蔬菜片的蒸汽漂烫有效抑制对感官特性不利的酶作用,且蒸汽漂烫也具有抗微生物效果;
然后,用柠檬酸介质酸化漂烫的马铃薯片,将漂烫的马铃薯片的pH降到小于约5;和用柠檬酸介质酸化其他漂烫的蔬菜片,将其他蔬菜片的pH降至小于约5;
用IQF法将漂烫、酸化的蔬菜片的温度降至约0℉,以保存它们以备后用;
然后在真空下的氮气氛中将漂烫、酸化、冷冻的蔬菜片气密密封在弹性小袋中;
然后在小袋中融化漂烫、酸化的蔬菜片;和
然后在HPP过程中,在约41℉的温度下将融化的蔬菜片加压至约86,500psi约3分钟。
其他蔬菜片可包括例如一种或多种青灯笼椒、洋葱、和红灯笼椒。包装的食品还可包括一个杯,其包含包装的蔬菜片以及另外独立包装的食项。另外独立包装的食项可包括例如一种或多种肉类、奶酪和蘑菇。肉类可以包括一种或多种火腿、腌肉、加拿大腌肉、香肠和/或其他肉类。奶酪可包括一种或多种超陈(extra sharp)车达奶酪、陈年车达奶酪、淡车达奶酪、美国奶酪、瑞士奶酪和/或其他种类的奶酪。
上述的杯可具有足够的大小来容纳一个蛋的液体内容物以及上述的蔬菜片和其他独立包装的食项,并具有足够的额外空间以容许鸡蛋和其他食项在微波炉烹饪过程中的膨胀,且其中包装的食品还包括在杯上的可除去的盖或膜,在杯上的收缩标签,和如下制备基于蛋的主菜的说明书:将蛋的液体内容物加到杯中,在杯中将蔬菜成分和其他独立包装的食项与蛋混合,并在微波炉内加热混合物。盖可在其中具有微孔,以适应压力改变。
在一些实施方式中,包装食品可包括可微波的刚性杯,其具有限定通往杯内部的基本环形开口的边缘,底部和在边缘和底部之间延伸的侧壁。在杯内可置有第一柔性小袋。第一柔性小袋可包含奶酪片。在杯内还可置有第二柔性小袋。第二柔性小袋可包含一种或多种蔬菜,例如具有3.5-5.0之间的pH的酸化蔬菜。柔性膜密封杯边缘以在膜被至少部分除去以前封闭开口,杯中置有第一和第二小袋。
在一些实施方式中,包装食品中杯底的直径小于开口的直径。例如,杯底的直径可以比开口的直径小约55%-75%。
在一些实施方式中,开口的直径可以是杯高度的约120%-140%。该范围可以促进微波加热,如下文进一步所述。
在一些实施方式中,包装食品还可包括第三柔性小袋,其包含多片一种或多种肉类产品。
在一些实施方式中,两个或多个小袋可任选地彼此连接。
在一些实施方式中,用本文所述的包装食品制备经微波食品的方法可包括:至少部分除去膜,以能到达杯内部;从杯内通过开口取出第一和第二小袋;将蛋(可任选地由消费者提供)通过开口加到杯内;打开第一和第二小袋(和如存在,第三小袋);将小袋内容物通过开口加入杯内;和微波含有蛋和小袋内容物的杯。蛋可以在加入小袋内容物前或后加入,或在仅加入几个或一个小袋之后和加入其他或另一个小袋前加入。
在一些实施方式中,微波包含蛋和小袋内容物的步骤还包括微波第一段时间,然后搅拌蛋和小袋内容物,然后微波第二段时间。第一段时间可以是30-50秒,可以是约40秒。第二段时间可以是30-50秒,可以是约40-45秒。第二段时间可以比第一段时间短。第一段时间和第二段时间可以累积比90秒短。
在一些实施方式中,装配本文所述的包装食品的方法可包括将第一小袋通过开口放置到杯内;将第二小袋通过开口放置到杯内,和用膜封闭杯口。装配的方法可任选地包括用另一个或其他小袋抬高小袋之一。优选地但并非必要地,含有蔬菜的小袋置于最靠近杯口。
附图说明
图1是包装食品的侧视图,显示杯和密封杯口的膜。
图2是图1的包装食品沿中心线的截面图,显示置于杯内的三个小袋,每个小袋含有不同的食品(出于说明目的示意性显示);
图3是图1的包装食品的俯视平面图,其顺时针旋转了九十度,显示具有突出部的膜。
图4是图1的包装食品仅杯和膜的截面图,出于说明目的省略了三个小袋;
图5是第一小袋的俯视平面图;
图6是第二和第三小袋的俯视平面图,显示任选鞍部连接的小袋;
图7是图1的包装食品的装配步骤图;
图8是图1的包装食品的制备步骤图;
图9和10是本文所述方法步骤的流程图;
图11-16说明了酸化对浸在100克量的柠檬酸介质和抗坏血酸介质中的100克批次的蔬菜片的pH和重量的作用;
图17-23说明了酸化对浸在1600克量的柠檬酸介质和抗坏血酸介质中的1015克批次的蔬菜片的pH和重量的作用;
图24-28说明了酸化对浸在1000克量的不同浓度的柠檬酸介质中的不同批次的蔬菜片的pH和重量的作用;和
图29-31说明了本文所述的蔬菜小袋的实施方式。
具体实施方式
本文公开了一种包装食品及其制备和使用方法。在一些实施方式中,包装食品包括一个杯,其中含有在密封小袋中的多种原料,适用于制备一个煎蛋卷或其他基于蛋的主菜,该杯适用于微波炉烹饪基于蛋的主菜。小袋可以是透明的和柔性的,热形成的小袋。在一些实施方式中,原料包括蔬菜片,例如切碎的蔬菜,其在一段延长的时间后提供与新鲜蔬菜片类似的感官特性。在一些实施方式中,在如本文所述制备和处理后,蔬菜可维持在冷藏状态,例如在约40℉或45℉下一段处理、运输和储藏等必需的时间,其可以是例如75-90天,而没有味觉、质地、口感、风味、香气、色泽、营养含量或其他重要质量的不可接受的下降。在一些实施方式中,除了上述蔬菜片,原料还可以包括成分例如一种或多种肉类,例如火腿、香肠、腌肉、加拿大腌肉等;一种或多种奶酪;和/或蘑菇。可提供含有或不含液态蛋成分的包装食品。
包装食品10如本文所述并如图1-6所示例。包装食品10包括可微波的刚性杯20,置于杯20内的多个小袋38、42、46,每个含有一种或多种食品40、44、48,封闭内含有小袋38、42和46的杯20的膜34。包装食品10配置成加入一个或多个蛋来制备用微波炉加热的食项。一般来说,可打开包装食品10,从杯20中取出小袋38、42、46,在杯20中加入小袋40、44、48的内容物以及一个或多个蛋来形成混合物,然后加热混合物制备食项。可任选的,可直接从杯20食用该食项。
在一些实施方式中,包装食品可包括让消费者以以下所列顺序或不同顺序进行一些或全部下列步骤和/或图8所示的步骤的说明:
1.除去或以其他方式开启杯盖以到达杯内部
2.从杯中取出小袋
3.在杯中加入一个蛋,例如打碎一个鲜蛋(未包括),或通过使用内含的液态蛋产品的袋,将液态蛋成分加到杯中
4.在步骤5之前,期间,或之后,在杯中混合或搅拌鸡蛋
5.打开小袋,将一些或所有小袋内容物加到杯中
6.加热或烹调杯中的内容物,例如通过将杯置于微波炉中。
7.在微波加热时或之后,从小袋之一或从其他来源加入诸如粉碎的奶酪的成分。
在一些实施方式中,用以下方法如图9和10所示制备蔬菜成分:
在有效抑制对感官特性不利的酶活性的温度下,漂烫102,104蔬菜片预定时间段,以及获得抗微生物效果;在酸性介质中酸化106,107,108,109蔬菜片足够时间,以获得进一步的抗微生物效果而不会不可接受地影响感官性质;用IQF技术将蔬菜片冷冻110,112到5°F以下的温度;将冷冻蔬菜片密封114在容器中;储藏蔬菜片;融化116蔬菜片;和
对蔬菜进行HPP处理118。
在一些实施方式中,该过程能够使得蔬菜片在密封容器中在冷藏温度下维持新鲜度75-90天。
图29-31说明了包含如上处理后的蔬菜片134的气密密封小袋。说明性的小袋132包含热成形的后壁124,其中具有用于蔬菜片的腔126,可基本平坦的前壁128,以及前后壁彼此密封处的周围密封区域130。
制备蔬菜成分的方法优选是适合大规模生产营养和高质量的食品的商用方法。在一些实施方式中,蔬菜片在漂烫期间或之后立刻被酸化。在一些实施方式中,漂烫和酸化可在高于5000lbs/小时或更具体地高于10,000lbs/小时的速率下进行。在一些实施方式中,漂烫和酸化马铃薯的速率可以是约15,000lbs/小时,而漂烫其他蔬菜,例如辣椒和洋葱的速率可以是约12,000lbs/小时。
在一些实施方式中,蔬菜片包含切碎的蔬菜片,其形状大致是块状,每边长度大于约1/8英寸,小于7/8英寸。在一些实施方式中,蔬菜片包括切碎的马铃薯片,其具有约1/4英寸×3/8英寸×3/8英寸的尺寸,而其他蔬菜片具有约3/8英寸×3/8英寸×3/8英寸的尺寸。在一些实施方式中,蔬菜在酸化期间吸收酸性介质后,重量增加了约1%-约12%。在一些实施例中,蔬菜片的重量可增加约5%-6%,或约5.6%。
在一些实施方式中,酸化蔬菜片包括使蔬菜片接触柠檬酸介质。在一些实施方式中,酸性介质具有2.0-3.0之间的pH,或更具体的可具有约2.1-2.2的pH。在一些实施方式中,酸性介质可包含蒸馏水中的约2%的柠檬酸和约3%的糖,时长为1-20分钟。
在一些实施方式中,酸化蔬菜片包括使马铃薯片接触pH在2.0-3.0之间的酸性介质约8分钟的时间,所述酸性介质包含蒸馏水中的约2%的柠檬酸和约3%的糖,和使其他蔬菜片接触pH在2.0-3.0之间的酸性介质约4.5分钟的时间,所述酸性介质包含蒸馏水中的约2%的柠檬酸和约3%的糖。酸化蔬菜片可包括将蔬菜片的pH减到小于5,在一些实施方式中,小于4。在一些实施方式中,酸化将蔬菜片的pH减到约3.6-3.8,或更具体的到约3.68。
在一些实施方式中,冷冻蔬菜片包括将蔬菜片温度降到约0℉。
在一些实施方式中,当蔬菜片包括马铃薯片时,可能需要注意在漂烫之前避免马铃薯片接触环境空气大于10分钟,以避免马铃薯片变褐。
在一些实施方式中,该处理包括以下顺序的步骤:
提供生的洗过和切碎的马铃薯片,其具有约1/4英寸×3/8英寸×3/8英寸的尺寸,和其他生的洗过和切碎的蔬菜片,其具有约3/8英寸×3/8英寸×3/8英寸的尺寸,包括:
通过使生的洗过和切碎的马铃薯片接触200-212℉温度的蒸汽4-6分钟对其进行蒸汽漂烫,生马铃薯片的蒸汽漂烫能有效抑制对感官特性不利的酶作用,且蒸汽漂烫还有抗微生物效果;
通过使其他生的洗过和切碎的蔬菜片接触约210℉温度的蒸汽40-50秒钟对其进行蒸汽漂烫,其他蔬菜片的蒸汽漂烫能有效抑制对感官特性不利的酶作用,且也有抗微生物效果;
然后,用柠檬酸介质酸化漂烫的马铃薯片,将漂烫的马铃薯片的pH降到小于约5;和用柠檬酸介质酸化其他漂烫的蔬菜片,将其他蔬菜片的pH降至小于约5;
用IQF法将漂烫、酸化的蔬菜片的温度降至约0℉,以保存它们以备后用;
然后在真空下的氮气氛中将漂烫、酸化、冷冻的蔬菜片气密密封在柔性小袋中;
然后在小袋中融化漂烫、酸化的蔬菜片;和
然后在HPP过程中,在约41℉的温度下将融化的蔬菜片加压至约86,500psi约3分钟。
本文还描述了一种包装食品,其包括包装的蔬菜片,其中该产品具有至少75天的冷藏保质期,其中蔬菜片通过以下制备:
通过使生马铃薯片接触蒸汽来蒸汽漂烫生的洗过的马铃薯片,生马铃薯片的蒸汽漂烫有效抑制对感官特性不利的酶作用,且蒸汽漂烫具有抗微生物效果;
通过使其他生的洗过的蔬菜片接触蒸汽,蒸汽漂烫其他蔬菜片,其他蔬菜片的蒸汽漂烫有效抑制对感官特性不利的酶作用,且蒸汽漂烫也具有抗微生物效果;
然后,用柠檬酸介质酸化漂烫的马铃薯片,将漂烫的马铃薯片的pH降到小于约5;和用柠檬酸介质酸化其他漂烫的蔬菜片,将其他蔬菜片的pH降至小于约5;
用IQF法将漂烫、酸化的蔬菜片的温度降至约0℉,以保存它们以备后用;
然后在真空下的氮气氛中将漂烫、酸化、冷冻的蔬菜片气密密封在柔性小袋中;
然后在小袋中融化漂烫、酸化的蔬菜片;和
然后在HPP过程中,在约41℉的温度下将融化的蔬菜片加压至约86,500psi约3分钟。
其他蔬菜片可包括例如一种或多种青灯笼椒、红灯笼椒、洋葱、蘑菇、西红柿、香菜、大蒜和青葱。包装的食品还可包括一个杯,其包含包装的蔬菜片以及另外独立包装的食项。另外独立包装的食项可包括例如一种或多种肉类和/或奶酪。肉可包含一种或多种火腿(例如苹果木熏制火腿或其他风味的火腿)、腌肉、加拿大腌肉、香肠(例如猪肉、火鸡或西班牙辣香肠)、和/或其他肉品。根据肉的种类,可以切碎、破碎、切块或其他方式处理肉类,以减到适合大小的块。奶酪可包括一种或多种超陈车达奶酪、陈年车达奶酪、淡车达奶酪、美国奶酪、瑞士奶酪、马苏雷拉奶酪、胡椒杰克奶酪和/或其他种类的奶酪。
可以以下非限制性的示范性组合提供食品和各种调味料,编号为1-5:
上述的杯可具有足够的大小来容纳一个蛋的液体内容物以及上述的蔬菜片和其他独立包装的食项,且具有足够的额外空间以容许蛋和其他食项在微波炉烹饪过程中的膨胀而不溢出,其中包装的食品还包括在杯上的可除去的盖,在杯上的收缩标签,和如下制备基于蛋的主菜的说明书:将蛋的液体内容物加到杯中,在杯中将蔬菜成分和其他独立包装的食项与蛋混合,并在微波炉内加热混合物。盖可在其中具有微孔,以适应压力改变。
漂烫
在一些实施方式中,上述漂烫过程是蒸汽漂烫,其中蔬菜片在连续运输带上接触蒸汽。在其他实施方式中,漂烫过程可包括将蔬菜片浸在沸水中、化学漂烫或其他漂烫方法。
在一些实施方式中,马铃薯片的漂烫方法可包括使生的洗过和切碎的马铃薯片接触200-212℉温度的蒸汽4-6分钟,或约5分钟。生马铃薯片的蒸汽漂烫据信有效抑制对感官特性不利的酶作用,且该蒸汽漂烫还据信有抗微生物效果,其联合其他本文所述的步骤确保了不需要再出于抗微生物目的加热马铃薯片。
在一些实施方式中,除了马铃薯片以外的其他蔬菜片,例如灯笼椒和洋葱片的漂烫方法包括使生的洗过和切碎的蔬菜片接触约210℉温度的蒸汽40-50秒钟,或约45秒钟,蒸汽漂烫能有效抑制对感官特性不利的酶作用,且也有抗微生物效果。据信对蔬菜片的这种蒸汽漂烫有足够的抗微生物效果,其联合其他本文所述的步骤确保了不需要再出于抗微生物目的加热蔬菜片。这帮助提供在一段延长的冷藏时间后提供与新鲜蔬菜片类似的感官特性的蔬菜片。
当漂烫涉及加热蔬菜片时,加热后可通过强对流或其他冷却法冷却。强对流可包括,使蔬菜片通过环境气流或其他形式的强对流例如5秒到约5分钟,5秒到30秒,或约15秒。
酸化
在一些实施方式中,酸化在漂烫后进行。据信漂烫可通过打开蔬菜片的细胞结构促进随后的酸化,和/或提高蔬菜片吸收酸性介质的速率。在一些实施方式中,酸化可在漂烫后立即,例如在漂烫后5-10分钟内,作为整体在线过程的一部分进行。
酸化过程可包括使蔬菜片接触酸性介质。在一些实施方式中,可连续或分批用液体酸性介质对蔬菜片进行喷雾、洗涤、浸渍和/或其他接触。在一些实施方式中,该过程除了将蔬菜片浸在酸性介质中,还涉及用酸性介质喷雾或洗涤蔬菜片。酸化过程可涉及使全部或几乎全部蔬菜片的表面接触酸性介质一段足够时间以使得酸性介质渗透或基本渗透每片蔬菜。在一些实施方式中,酸化过程可在环境温度或接近环境温度下,例如70-80℉进行。在其他实施方式中,酸化过程可在升高或比环境温度低的温度下进行。特别是,由于漂烫后紧接酸化过程,蔬菜片可在升高的温度下开始酸化过程,酸性介质在70-80℉的环境温度下开始该过程。
在一个实施例中,酸化过程包括将蔬菜片浸在含有1%-20%柠檬酸、抗坏血酸或pHaseTM食品级硫酸钠水溶液(Jones-Hamilton公司出售的产品)的酸性介质中。更具体的,酸性介质可包括例如0.1%到5%,0.5%到2.5%,0.5%到1.5%,约1%,约2%,或约3%或约2%柠檬酸、抗坏血酸、或pHaseTM食品级硫酸钠水溶液。在一些实施方式中,酸性介质可包括其量为例如0.1%-20%,1%-10%,2%-5%,2.5%-3.5%,或3%的糖。水可以是蒸馏水。本文所指的全部百分比都是重量百分比。
在一些实施方式中,酸性介质的pH可以是1-6.5。在一些实施例中,酸性介质可包括pH为2.5-3的抗坏血酸介质。在一些实施方式中,酸性介质可包含pH在2-2.5之间的柠檬酸,或pH在1.1-1.6之间的pHase酸性介质。在一些实施例中,酸性介质可包含酸和其他上述成分的组合,和/或可包含上文未提到的其他酸和其他成分,例如醋、乙酸、苹果酸、酒石酸、乳酸、苯甲酸或山梨酸。
据信柠檬酸具有一些优点。例如在图11-15中所示,据信对于每镑来说,柠檬酸比起抗坏血酸降低pH更有效。而且,据信柠檬酸介质酸化的蔬菜片的味道对于消费者来说,比起用一些其他介质处理的蔬菜味道是优选的。特别是,据信使用一些酸性介质可导致蔬菜具有不合意的余味。柠檬酸的一个额外的优点是其帮助马铃薯片变白,或者至少防止马铃薯片随着时间变灰。
在一些实施方式中,酸化前的蔬菜片的pH可以是例如约5-约8,约5-约7,约5-约6,或5.2-5.3。酸化可以对味道和/或其他感官特性造成不良影响。虽然并未发现这对马铃薯片造成问题,已发现在酸性介质中包括甜味剂可有助于避免其他蔬菜片例如甜椒和洋葱片,以及蘑菇片获得过于浓烈(tangy)的味道。在一些实施方式中,对于该目的可能适用的糖,例如右旋糖的浓度是例如1%-5%,2%-4%,或约3%的浓度。提供与酸性介质中加入3%右旋糖相似或相同效果的其他天然和人工甜味剂(单独或联合其他甜味剂)可包括例如蔗糖、果糖、玉米糖浆、高果糖玉米糖胶、乙酰磺胺酸K和三氯蔗糖。
酸性介质中降低的酸浓度也可帮助避免蔬菜片获得过于浓烈的味道,只要能用较低的酸浓度实现所需的pH。在一些实施方式中,可使用图11-28提供的一种或多种酸性介质配方。在一些实施方式中,漂烫、酸化的马铃薯片除了马铃薯片本身还包括柠檬酸和水,但基本无其他原料。在一些实施方式中,其他蔬菜片除了蔬菜片还包括柠檬酸、糖和水,但基本不含其他原料,意味着任何其他原料的量足够小到不需要在美国标签要求下列出。在一些实施方式中,酸化后的蔬菜片的pH可以是例如约2-约5.0,2.5-5.0,2.5-4.8,3.0-5.0,3.5-5.0,4.0-5.0,4.0-4.8,4.4-4.6或约4.5。本文的蔬菜片的pH值可以通过将蔬菜片混合物中的一个代表性样本制成泥状来测定。
如上所述,图11-16说明了酸化对浸在100克量的柠檬酸介质和抗坏血酸介质中的100克批次的蔬菜片的pH和重量的作用。图17-23说明了酸化对浸在1600克量的柠檬酸介质和抗坏血酸介质中的1015克批次的蔬菜片的pH和重量的作用。图24-28说明了酸化对浸在1000克量的不同浓度的柠檬酸介质中的不同批次的蔬菜片的pH和重量的作用。
在一些实施方式中,酸化马铃薯片和其他蔬菜片包括,在每种情况下,以两步连续过程在酸性介质中浸渍蔬菜片,其中对蔬菜片进行第一酸化步骤106,108,其中蔬菜片由传送带携带通过酸化容器,然后进行第二酸化步骤107,109,其中蔬菜片浸在酸性介质中,并被携带通过酸化槽或管运载到传递位点。容器中的停留时间可以是对于马铃薯片约5-7分钟,或如图9所示的约6分钟;和对于其他蔬菜片4分钟,或如图9所示约2.5分钟。对于马铃薯和其他蔬菜片两者,酸化槽运输步骤107和109可以进行例如1-3分钟,或如图9所示进行约2分钟。可使用共同的酸或酸性介质来源,例如储酸罐(如图9中的136)实现经济节约地对马铃薯片和其他蔬菜片提供独立的平行酸化操作。当对于马铃薯片和其他蔬菜片用不同的酸性介质同时酸化时,可使用独立的酸性介质来源,或使用酸溶液的共同来源,独立添加一种或多种添加剂以定制平行的同时酸化过程。例如,可对于马铃薯和其他蔬菜加工均使用1%柠檬酸溶液的共同来源,而在其他蔬菜的加工中加入右旋糖。
槽或管将蔬菜片排到常规的运输带摇床上,其可在IQF冷冻前除去过量的酸性介质。可将过量的酸介质归还到储酸罐、酸化槽或其他位置重复使用,或再循环以备后用。
冷冻:
本文的IQF冷冻过程能储藏蔬菜片、蘑菇片和/或其他食物成分以备后用。这对于IQF过程下游处理的通过速率和时间框架提供了灵活性,例如批量装载包装,大规模装载运输,马铃薯片和其他蔬菜片等的混合122等。
杯:
杯20优选是圆形的,具有底部或基底24,包围开口26并包括向外延伸的凸缘的上缘28,在边缘28和底部24之间延伸的侧壁22。底部24的直径比开口26的直径小,使得侧壁22在开口26和底部24之间的至少一部分区段间向内朝底部24倾斜。在一个实施方式中,如图1-4所示,杯20的底部24的直径比开口26的直径小约55%-75%,而开口26的直径在杯20高度的约120%-140%之间。如果开口26的直径小于杯20高度的约120%,则在一些实施方式中混合物的中间部分可能比起开口26直径为杯20高度的约120%的情况下需要更长的加热足够量的时间。当然,开口26的直径越小于杯20的高度的120%,加热足够量的混合物中间部分的所需时间就越长。同样,图1-4中所示的优选实施方式中,杯20的开口26具有约3.7英寸的直径,而杯20高度为约2.8英寸。这些尺寸使杯20的大小能包含混合物而在微波加热时不会泼溅,包括在使用一个蛋或两个蛋时。杯20用适合微波炉加热的材料,例如聚丙烯制造,可用热成形工艺制造。
紧接边缘28下方的是侧壁22的上部30,其相对于底部24稍向外倾斜。侧壁22的上部30在边缘28和向内延伸的阶32之间延伸,其中侧壁22变为朝底部24向内倾斜的下部。当两个杯套叠在一起时,一个杯20的阶32和上部30与另一个杯20的相似部分在包装食品装配时帮助脱离。
膜:
柔性盖或膜34可以是多层膜,其可任选地包括聚乙烯、乙烯-乙酸乙烯酯和聚丙烯层。柔性膜34可与杯20边缘28的凸缘可任选地以气密密封形式热密封。如上所述,膜34可具有微孔,以适应密封杯内的压力变化,例如可能在运输过程中升高的压力。膜34可任选地具有突出部36,如图3所示,其可由消费者握住以开始从杯20除去膜34。
小袋:
柔性小袋38、42、46可任选地由透明薄膜形成,具有围绕包含有食品40、44和48的内部空间的密封周缘。小袋38、42、46可任选包括在薄膜底层中形成的热成形口袋,其然后被填充并用第二片薄膜覆盖。然后将两片薄膜环绕热成形口袋互相接合,例如通过热封。两片薄膜之间在密封周缘之外的未密封区域提供方便打开的特性,由其开始拉开两片薄膜以打开小袋。作为热成形小袋的替代,两片薄膜可围绕食品40接合(或一片薄膜折起来并密封)形成小袋38,如图5所示,其具有顶部和底部密封39以及未密封的起始部分41。
根据图29-31,小袋132可含有置于底部薄膜126的热成形口袋124内的食品片/块134。密封件130可以在从口袋124开始向外的底部薄膜126的一部分和顶部薄膜128之间形成。顶部薄膜128和底部薄膜126之间未密封的区域和密封件130向外的区域可用于帮助薄膜126、128分离,以打开小袋132。
两个小袋42、46可用鞍部50彼此连接,形成鞍袋,如图6所示。更具体的,薄膜底部片层可具有两个彼此隔开的热成形口袋,第二片薄膜可围绕小袋的每一个以密封边缘52密封,从而使得两个小袋44’和48互相分开,但小袋42和46彼此相连。密封边缘52向外的未密封区域54、56可用于帮助打开各小袋42、46。这样的鞍袋可有利减少包装食品的装配步骤数。特别是,除了能将两个独立小袋置于杯内,也可使用一个鞍袋。当然,除了鞍袋以外,还可将其他小袋置于杯20内。
除了食品成分,小袋可以包括氮或氮气和二氧化碳的混合物,例如75%氮气、25%二氧化碳的混合物。
包装食品的装配:
为了装配包装食品(例如以图7所示的步骤),将杯和其他杯(例如从一叠杯中)脱开,将奶酪原料小袋和肉类原料小袋通过开口置于杯内。然后,将蔬菜原料小袋通过开口置于杯内。虽然插入小袋的次序可以切换,优选在奶酪和肉类原料小袋以后放入蔬菜原料小袋,从而使前两者可以将后者从杯底抬高,并在打开膜后将蔬菜原料小袋呈现给消费者。小袋置于杯内后,将膜密封到杯的凸缘(通过例如热密封)。
Claims (20)
1.一种制备、保护和包装蔬菜片的方法,包括:
在有效抑制对感官特性不利的酶活性的温度下,漂烫蔬菜片预定的时间段,并获得抗微生物效果;
在酸性介质中酸化蔬菜片足够时间,以获得进一步的抗微生物效果而不会不可接受地影响感官性质;
用IQF技术将蔬菜片冷冻到5℉以下的温度;
将冷冻蔬菜片密封在容器中;
融化蔬菜片;和
对蔬菜进行HPP处理;
其中该处理能够使得蔬菜片在密封容器中在冷藏温度下维持新鲜度75-90天。
2.如权利要求1所述的方法,其中所述蔬菜片在漂烫期间或之后酸化。
3.如权利要求2所述的方法,其中酸化蔬菜片包括将蔬菜片浸在酸性介质中。
4.如权利要求3所述的方法,其中蔬菜片包含切碎的蔬菜片,每片具有大于约1/8英寸的最小尺寸,和小于7/8英寸的最大尺寸。
5.如权利要求3所述的方法,其中蔬菜片包括切碎的马铃薯片,其具有约1/4英寸×3/8英寸×3/8英寸的尺寸,而其他蔬菜片具有约3/8英寸×3/8英寸×3/8英寸的尺寸,和其中蔬菜在酸化期间吸收酸性介质后,重量增加了约1%-约12%。
6.如权利要求5所述的方法,其中酸化蔬菜片包括使蔬菜片接触pH在2.0-3.0之间的酸性介质1-20分钟的时间,所述酸性介质包含蒸馏水中的约2%的柠檬酸和约3%的糖。
7.如权利要求6所述的方法,其中酸化蔬菜片包括使马铃薯片接触pH在2.0-3.0之间的酸性介质约8分钟的时间,所述酸性介质包含蒸馏水中的约2%的柠檬酸和约3%的糖,和使其他蔬菜片接触pH在2.0-3.0之间的酸性介质约4.5分钟的时间,所述酸性介质包含蒸馏水中的约2%的柠檬酸和约3%的糖。
8.如权利要求1所述的方法,其中酸化蔬菜片包括将蔬菜片的pH降到小于5。
9.如权利要求1所述的方法,其中冷冻蔬菜片包括将蔬菜片的温度降到约0℉。
10.如权利要求1所述的方法,其中蔬菜片包括马铃薯片,所述马铃薯片在漂烫前未接触环境空气超过10分钟。
11.一种制备和包装具有约1/4英寸×3/8英寸×3/8英寸尺寸的切碎马铃薯片和具有约3/8英寸×3/8英寸×3/8英寸尺寸的其他切碎的蔬菜片的方法,包括:
通过使生的洗过的马铃薯片接触200-212℉的蒸汽来蒸汽漂烫生的洗过的马铃薯片4-6分钟,生马铃薯片的蒸汽漂烫有效抑制对感官特性不利的酶作用,且具有抗微生物效果;
通过使其他生的洗过的蔬菜片接触约210℉温度的蒸汽40-50秒钟来对其进行蒸汽漂烫,其他蔬菜片的蒸汽漂烫能有效抑制对感官特性不利的酶作用,且有抗微生物效果;
其后,用在水中包含约1%柠檬酸的酸性介质酸化漂烫的马铃薯片5-11分钟,将漂烫的马铃薯片的pH降到小于约5,用包含约1%柠檬酸和3%右旋糖水溶液的酸性介质酸化其他漂烫的蔬菜片1-8分钟,以将其他蔬菜片的pH降到小于约5;
用IQF法将漂烫、酸化的蔬菜片的温度降至约0℉,以保存它们以备后用;
然后在真空下的氮气氛中将漂烫酸化冷冻的蔬菜片气密密封在弹性小袋中;
然后在小袋中融化漂烫、酸化的蔬菜片;
然后在HPP过程中,在约41℉的温度下将融化的蔬菜片加压到约86,500psi约3分钟;
然后将含有融化蔬菜片的各小袋插入杯中;和
然后在杯上提供盖,对含有融合蔬菜片的小袋提供密闭环境。
12.如权利要求11所述的方法,其中漂烫的蔬菜片在酸化前具有约5和6的pH,在酸化后具有4.4-4.6的pH。
13.一种包装食品,其包括包装的蔬菜片,其中该产品具有至少75天的冷藏保质期,其中蔬菜片通过以下制备:
通过使生的洗过的马铃薯片接触蒸汽来蒸汽漂烫生的洗过的马铃薯片,生马铃薯片的蒸汽漂烫有效抑制对感官特性不利的酶作用,且蒸汽漂烫具有抗微生物效果;
通过使其他生的洗过的蔬菜片接触蒸汽来蒸汽漂烫其他蔬菜片,其他蔬菜片的蒸汽漂烫有效抑制对感官特性不利的酶作用,且蒸汽漂烫也具有抗微生物效果;
然后,用柠檬酸介质酸化漂烫的马铃薯片,将漂烫的马铃薯片的pH降到小于约5;和用柠檬酸介质酸化其他漂烫的蔬菜片,将其他蔬菜片的pH降至小于约5;
用IQF法将漂烫、酸化的蔬菜片的温度降至约0℉,以保存它们以备后用;
然后在真空下的氮气氛中将漂烫酸化冷冻的蔬菜片气密密封在弹性小袋中;
然后在小袋中融化漂烫、酸化的蔬菜片;和
然后在HPP过程中,在约41℉的温度下将融化的蔬菜片加压至约86,500psi约3分钟。
14.如权利要求13所述的包装食品,其中其他蔬菜片包括青灯笼椒、洋葱和红灯笼椒中的一种或多种。
15.如权利要求14所述的包装食品,其中包装食品还包括含有包装的蔬菜片和额外的独立包装的食物种类的杯。
16.如权利要求15所述的包装食品,其中额外的独立包装的食物种类包括一种或多种肉类、奶酪和蘑菇。
17.如权利要求16所述的包装食品,其中肉类包含一种或多种火腿、腌肉和香肠,其中奶酪包括一种或多种陈年车达奶酪和瑞士奶酪。
18.如权利要求17所述的包装食品,其中杯具有足够的大小来容纳一个蛋的液体内容物,和其中包装食品还包括在杯上可除去的盖,杯上的收缩标签,和如下制备基于蛋的主菜的说明书:将鸡蛋的液体成分加到杯中,在杯中将蔬菜成分和额外的独立包装的食物种类与蛋混合,并在微波炉内加热混合物。
19.如权利要求18所述的包装食品,其中蔬菜片包括切碎的马铃薯片,其具有约1/4英寸××3/8英寸×3/8英寸的尺寸,且包括切碎的甜椒和洋葱片,其具有约3/8英寸×3/8英寸×3/8英寸的尺寸。
20.如权利要求13所述的包装食品,其中漂烫的酸化蔬菜片除了蔬菜片以外还包括柠檬酸、糖和水,但基本无其他原料。
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AU2017399722A1 (en) | 2019-08-22 |
CA3052804A1 (en) | 2018-08-23 |
JP2020507325A (ja) | 2020-03-12 |
US20180289049A1 (en) | 2018-10-11 |
JP2022133269A (ja) | 2022-09-13 |
KR20190113959A (ko) | 2019-10-08 |
US20180228189A1 (en) | 2018-08-16 |
US11930833B2 (en) | 2024-03-19 |
EP3582621A1 (en) | 2019-12-25 |
MX2019009668A (es) | 2019-10-09 |
BR112019016772A2 (pt) | 2020-03-31 |
WO2018151794A1 (en) | 2018-08-23 |
US20240180215A1 (en) | 2024-06-06 |
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