CN110461170A - 用于肉类似物产品的风味改良剂 - Google Patents
用于肉类似物产品的风味改良剂 Download PDFInfo
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- CN110461170A CN110461170A CN201880021795.0A CN201880021795A CN110461170A CN 110461170 A CN110461170 A CN 110461170A CN 201880021795 A CN201880021795 A CN 201880021795A CN 110461170 A CN110461170 A CN 110461170A
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- Prior art keywords
- acid
- improving agent
- meat analog
- flavor improving
- meat
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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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
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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
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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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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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
- A23V2250/00—Food ingredients
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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
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
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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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/55—Peptide, protein hydrolysate
Abstract
提供了用于肉类似物的风味改良剂组合物。该风味改良剂组合物包含酵母提取物;脂肪酸;具有约300至约10,000道尔顿分子量的肽材料;和至少两种游离氨基酸,其中至少一种游离氨基酸为含硫的氨基酸。
Description
发明领域
本公开涉及用于由非动物来源的蛋白质生产的肉类似物产品的风味改良剂和用于生产肉类似物产品的方法。更具体地,本公开涉及具有某些酵母提取物,脂肪酸,肽化合物和游离氨基酸的风味改良剂,其改善肉类似物产品的感官特性。
发明背景
蛋白质是人体营养的必需要素。动物肉和鱼类形式的肉是高蛋白食物的最常见来源。然而,通常肉类产品的高成本禁止人们购买它们,因此使得世界上许多人无法使用它们。肉制品也可能易于变质。此外,有些人出于健康或宗教原因要么不吃肉,要么少吃肉。因此,由于饮食中蛋白质的益处,在食品中使用非动物蛋白变得越来越重要。尽管消费者期望他们的食品具有多功能的益处,但消费者仍然高度期望这些产品在健康益处方面可以递送良好的味道和功效。因为每种类型的蛋白质都有其固有的味道,所以将蛋白质配制成食品可能产生被感觉为不吸引人的独特的味道和质地。例如,由豆科植物例如大豆或豌豆制成的产品显示出被描述为草味,豆腥味,青香,泥土味,坚果味和/或苦味的风味特征。此外,消费者对可以在口感,质地,味道,颜色和气味方面复制肉的基于植物的产品感兴趣。
食品科学家花费很多时间研发由各种非动物蛋白质制备可接受的肉样食品应用的方法,例如牛肉,猪肉,家禽,鱼类和贝类类似物。一种这样的方法是例如通过挤出加工织构化(texturization)成纤维肉类似物。由此产生的肉类似物产品表现出改善的肉样视觉外观和改善的质地。
然而,仍然需要一种肉类似物产品,其更接近地模拟动物肉的纤维结构并且具有更类似于肉的水分、质地、口感、风味和颜色。
发明概述
在一个实施方案中,用于肉类似物的风味改良剂组合物包括酵母提取物;脂肪酸;具有约300至约10,000道尔顿分子量的肽材料;和至少两种游离氨基酸,其中至少一种游离氨基酸为含硫的氨基酸。
在另一个实施方案中,肉类似物包括非动物蛋白;碳水化合物;可食用脂质;和风味改良剂组合物,该风味改良剂组合物包含酵母提取物;具有约300至约10,000道尔顿分子量的肽材料;和至少两种游离氨基酸,其中至少一种游离氨基酸为含硫的氨基酸。
在另一个实施方案中,生产肉类似物的方法包括下列步骤:生产风味改良剂,该风味改良剂包含酵母提取物;脂肪酸;具有约300至约10,000道尔顿分子量的肽材料;和至少两种游离氨基酸,其中至少一种游离氨基酸为含硫的氨基酸;混合所述风味改良剂与非动物蛋白;和将该混合物织构化成具有约50%至约65%含水量的肉类似物形式。
通过阅读本公开,具体实施方案的这些和其他特征、方面和优点对于本领域技术人员将显而易见。
发明详述
以下文本阐述了本公开的许多不同实施方案的广泛描述。该描述仅被解释为示例性的,并未描述每个可能的实施方案,因为描述每个可能的实施方案即使不是不可能也是不切实际的。应当理解,本文所述的任何特征,特性,成分,组成,组分,产品,步骤或方法可以全部或部分地删除、组合或本文所述的替代任何其他特征,特性,成分,组成,组分,产品,步骤或方法。使用当前技术或在本专利申请日之后开发的技术可以实现许多替代实施方案,其仍然落入权利要求的范围内。本文引用的所有出版物和专利均通过引用并入本文。
本公开涉及用于由非动物来源的蛋白质生产的肉类似物产品的风味改良剂和用于生产肉类似物产品的方法。本公开的风味改良剂包括某些酵母提取物,脂肪酸,植物衍生的肽化合物和游离氨基酸的组合,其可以添加到肉类似物产品中以提供肉味特征和增强的多汁性、织体和口感。
“肉类似物”是一种近似于某些类型肉类的美学品质和/或化学特性的食品。
消费者接受食物的最重要标准之一是风味。蛋白质本身几乎没有风味,但是通过食用香料的结合和/或吸附来影响风味感知。蛋白质成分既可以将不希望的异常特征(off-notes)传递给食物,又可以降低所期望食用香料的感知效果。作为回应,申请人已经开发了一种用于肉类似物产品的风味改良剂,其使得能够提供含有非动物蛋白的产品,该产品具有改善的风味特征并具有减少的异常特征。
风味改良剂组合物
根据本公开,风味组合物可以包括酵母提取物、脂肪酸、具有约300至约10,000道尔顿分子量的肽材料和至少两种游离氨基酸,所述游离氨基酸选自半胱氨酸、甲硫氨酸、赖氨酸、精氨酸、组氨酸、牛磺酸、天冬氨酸、丙氨酸、亮氨酸、异亮氨酸、谷氨酰胺、苯丙氨酸、脯氨酸、缬氨酸、甘氨酸、丝氨酸和苏氨酸。在一个实施方案中,至少一种游离氨基酸为含硫的氨基酸。所述风味组合物还可以包含用于特定应用的其他任选的组分。
在一个实施方案中,本公开的风味组合物可以包含酵母提取物。酵母提取物为通过提取细胞内容物(除去细胞壁)制备的加工酵母产品的不同形式的常用名。酵母提取物为有助于平衡和恢复素食中丢失的肉质特征的天然组分,其提供美味味道。酵母提取物作为一种组分对于食品生产来说非常通用。它用于调味酱汁,肉汤,汤,美味小吃和即食食品。它不仅补充了肉类和鱼类菜肴的美味味道,还非常优选用于准备素食菜肴,因为它不含动物组分,但仍然提供肉味。此外,酵母提取物有助于抵消通常在菜肴的盐含量降低时发生的味道丧失,因此,它通常用于盐含量低的产品中。
适合的酵母提取物包括,例如,酵母提取粉Bionis YE 3、酵母提取粉Aromild UH-15和酵母提取粉Plantex BST71。
所述风味组合物可以包括占该组合物重量的约1%至约40%用量的酵母提取物,在另一个实施方案中,为约5%至约30%,在另一个实施方案中,为约10%至约20%,或该范围内的任意各个数值。
在一个实施方案中,本公开的风味组合物可以包含脂肪酸。所使用的脂肪酸可以为饱和或不饱和的,可以包含6-30个碳原子,在另一个实施方案中,可以包含10-27个碳原子,且在另一个实施方案中,可以包含16-24个碳原子。例如,它们可以通过酶促、化学或高温度/压力水解得自任意可食用的甘油三酯脂肪或油。脂肪酸可以从其得到的适合的油的实例包括天然富含亚油酸(64-78%)的向日葵油、红花油、亚麻籽油、黑醋栗籽油和葡萄籽油;和天然富含油酸的橄榄油、低芥酸菜籽油和高油酸红花油。适用于本发明的脂肪酸包括,例如,月桂酸,月桂烯酸,肉豆蔻酸,肉豆蔻脑酸,十五烷酸,棕榈酸,硬脂酸,油酸,亚油酸,棕榈油酸,十七烷酸,二羟基硬脂酸,蓖麻油酸,反油酸,α-亚麻酸,二高γ-亚麻酸,桐酸,十八碳三烯-4-酮酸,花生四烯酸,花生酸,二十碳烯酸,山萮酸,芥酸,二十四烷酸,其酯,其甘油酯,它们可以单独或作为混合物使用。
在一个典型的实施方案中,所述组合物包含占该组合物重量约0.25%至约10%的脂肪酸材料,并且取决于所期望的特定实施方案。在一个实施方案中,所述组合物包含占该组合物重量约0.75%至约5%的脂肪酸材料。在另一个实施方案中,所述组合物可以包含占该组合物重量约1%至约3%或该范围内的任意各个数值的脂肪酸材料。
在一个实施方案中,本公开的风味组合物可以包含肽材料。所述肽材料可以来源于非动物蛋白。出于本公开的目的,“非动物蛋白”是指由粗材料制备的蛋白质制品,所述粗材料包括、但不限于谷物(稻米,小米,玉米,大麦,小麦,燕麦,高粱,黑麦,苔麸,黑小麦,苋菜,荞麦,藜麦);豆科植物或豆类(pulses)(大豆,芝麻,绿豆,鹰嘴豆(chickpeas),埃及豆(garbanzo),豌豆,蚕豆,小扁豆,利马豆,羽扇豆,花生,木豆,红花菜豆,菜豆,海军豆(navybeans),斑豆,赤豆,豇豆;黑眼豆);种子和油料种子(黑芥;印度芥末;油菜籽;油菜(canola);红花;向日葵籽;亚麻籽;大麻籽;罂粟籽;南瓜;芡欧鼠尾草;芝麻);坚果(杏仁;胡桃;巴西坚果(Brazil);澳洲坚果;腰果;栗子;榛子;松;美洲山核桃;阿月浑子;银杏);藻(海带;裙带菜;螺旋藻;小球藻);和菌蛋白或真菌蛋白;昆虫和叶蛋白。
在一个实施方案中,术语“肽材料”应理解为表示蛋白水解物,并且可包含长度可变的所有类型的肽以及由水解产生的一定量的游离氨基酸。蛋白质原料被一种或多种水解酶水解。在一个实例中,使用酶制剂,其具有低的外肽酶活性,以最小化游离氨基酸的释放并改善蛋白水解物的味道特征。在一个实施方案中,肽材料具有约300至约10,000道尔顿的分子量,并且在另一个实施方案中,为约300至约5,000道尔顿。此外,肽材料可以以占组合物重量约0.5%至约5%的量存在,在另一个实施方案中,为约1%至约2%,或在该范围内的任意各个数值。
在一个实施方案中,本公开的风味组合物可以包含至少两种另外的游离氨基酸。适合的氨基酸包括,例如,半胱氨酸、甲硫氨酸、赖氨酸、精氨酸、组氨酸、牛磺酸、天冬氨酸、异亮氨酸、亮氨酸、丙氨酸和甘氨酸。在一个实施方案中,另外的游离氨基酸的至少一种为含硫的氨基酸。
在一个典型的实施方案中,所述组合物可以包含占该组合物重量约2%至约25%的每一种另外的游离氨基酸,并且取决于所期望的特定实施方案。在一个实施方案中,所述组合物可以包含占该组合物重量约5%至约20%的每一种另外的游离氨基酸。在另一个实施方案中,所述组合物可以包含占该组合物重量约10%至约15%或该范围内任意各个数值的每一种另外的游离氨基酸。
所述风味改良剂组合物可以任选地包含另外的组分,所述另外的组分包括、但不限于调味剂、稳定剂、乳化剂、防腐剂、树胶、淀粉、糊精、维生素和矿物质、功能性成分、有机酸例如琥珀酸和乳酸、鲜味化合物、核苷酸、植物油、盐、抗氧化剂和甜味剂(罗汉果、覆盆子甙(rubusoside)、卡哈苡苷、糖基化甜叶菊提取物、甜菊双糖苷(A、C、D、M、X)。
所谓“调味剂”是指由调味师使用本领域技术人员已知的方法产生的组合物,其为促味剂、芳香化合物和感觉剂的混合物。适合的调味剂的实例包括天然香精,人造香精,调味品,调味料等。示例性的调味剂包括合成或天然香味油和调味芳香剂和/或油,油树脂,精油和蒸馏物,以及包含前述物质至少一种的组合。
通常,可以使用任意调味剂或食品添加剂,例如National Academy of Sciences的"Chemicals Used in Food Processing",Publication No 1274,63-258页中所述的那些。该出版物通过引用并入本文。
在一个实施方案中,稳定剂通过赋予可增加消费者吸引力的粘度或口感特性来增强含有植物蛋白的消费品的物理性质。稳定剂可以是天然的或人造的,并且可以通过稳定和或悬浮不溶性物质并防止组分分离或沉降而有助于产品的均匀外观。稳定剂的实例可包括但不限于乳化剂,淀粉,树胶和各种水胶体,例如瓜尔胶,阿拉伯胶,刺槐豆胶,黄原胶,胶凝糖,角叉菜胶,纤维素和果胶。根据所期望的产品性质和稳定剂的功能的不同,稳定剂的近似范围可在0.02-5%之间变化。
在另一个实施方案中,可以添加维生素和矿物质以强化肉类似物。作为实例,在一些实施方案中,可以使用如碳酸盐(CaCO3)和/或钾和磷酸盐的钙源用钙强化产品。
在另一个实施方案中,可以将功能性成分如纤维,植物甾醇等添加到肉类似物中以增强产品的功能。在另一个实施方案中,各种类型的盐也可用于改善味道,并用作缓冲剂以增强蛋白质稳定性。这类盐包括柠檬酸钠,氯化钠,柠檬酸钾,磷酸钾和磷酸氢二钾。
在另一个实施方案中,抗氧化剂可以防止和/或减少氧化,并且可以在冷藏和/或非冷藏储存期间保持产品的调味剂和外观。抗氧化剂可通过捕获产品中的自由基来减少氧化。
在另一个实施方案中,甜味剂可以是天然的,人造的和/或高强度的,并且可以起到使产品味道更有吸引力的作用。根据它们的增甜能力的不同,甜味剂可以占风味系统或组合物的0.1%-20%。天然的高强度甜味剂、例如甜叶菊或甜叶菊衍生物可以用作低热量替代物或与其他甜味剂组合,例如其他天然的高强度甜味剂,糖(例如,液体糖,结晶糖,蜂蜜,龙舌兰,甘蔗汁等)和/或人造甜味剂(例如,三氯蔗糖,阿斯巴坦,糖精等)。在一些实施方案中,可以选择与天然高强度甜味剂组合的糖的量以产生选定的甜味水平和选定数量的卡路里量,同时最小化可能与单独的天然高强度甜味剂相关的金属或苦味。
本公开的风味改良剂组合物还可以包含某些羧酸-氨基酸缀合物。例如,可以包含式(I)的且由下式表示的化合物
其可食用盐及其在可食用组合物中的用途,
其中
R1为包含6-20个碳原子的烷基残基或包含9-25个碳原子与1-6个双键的烯残基,R1与所连接的羰基一起为羧酸残基,且
m为0或1。
根据一个实施方案中,可以将式(I)的化合物以1ppb至10ppm的水平掺入肉类似物产品。
对于本领域技术人员显而易见的是,当m为1时,与羰基碳原子连接的氨基酸残基为γ氨基丁酸(GABA)的残基,而当m为0时,氨基酸残基为β-丙氨酸(βAla)的残基。式(I)的化合物,其中m为1且氨基酸残基为GABA残基;和式(I)的化合物,其中m为0且氨基酸残基为β-丙氨酸残基,其可食用盐,以及它们在可食用组合物中的用途均为本公开的实施方案。
可食用盐包括典型地用于食品和饮料工业的那些,包括氯化物,硫酸盐,磷酸盐,葡糖酸盐,钠,柠檬酸盐,碳酸盐,乙酸盐和乳酸盐。
羧酸同样可以用缩写表示。下文中,羧酸残基可以用缩写Cn表示,其中“n”表示残基中的碳原子数。例如,18碳酸的残基可缩写为C18。更进一步,如果18碳酸为饱和的,例如,硬脂酸,则它可以缩写为C18:0(因为它含有零双键),而具有一个双键的18碳酸─例如油酸─可缩写为C18:1。此外,如果C18酸以顺式构型具有单个双键,则其可缩写为C18:1c。类似地,如果双键是反式构型,则缩写变为C18:1t。
式(I)的化合物也可以用这些缩写表示。例如,由C18羧酸的残基和氨基酸β丙氨酸的残基组成的式(I)的化合物可以用缩写C18-βAla来表示。为简单起见,式(I)的化合物在下文中可以用这种缩写形式表示。
从上式(I)可明显看出,氨基酸残基上的氨基氮原子与羧酸残基的羰基碳原子结合形成酰胺键。因此,缩写形式C18-βAla表示式(I)的化合物,其中β丙氨酸的残基通过其氮原子与C18羧酸的羰基碳原子连接。
在一个实施方案中,羧酸残基是脂肪酸的残基。脂肪酸残基可以是C8-C22脂肪酸的残基。脂肪酸可以是哺乳动物或非哺乳动物的。哺乳动物脂肪酸是天然或合成的脂肪酸,其结构与哺乳动物中天然产生的脂肪酸相同,包括但不限于肉豆蔻酸,棕榈酸,硬脂酸,油酸,亚油酸,亚麻酸,二十碳三烯酸,花生四烯酸,二十碳五烯酸和二十二碳四烯酸。非哺乳动物脂肪酸是通常不由哺乳动物产生的天然或合成脂肪酸,包括但不限于十五烷酸;十七烷酸;十九烷酸;二十一烷酸;9-反式-十四碳烯酸;10-反式-十五碳烯酸;9-反式-十六碳烯酸;10-反式-十七碳烯酸;10-反式-十七碳烯酸;7-反式-十九碳烯酸;10,13-十九碳二烯酸;11-反式-二十碳烯酸;和12-反式-二十二碳烯酸。
脂肪酸残基可以是饱和的或不饱和的。如果它们是不饱和的,则它们可以具有1、2或3个双键,其可以是顺式或反式构型。更特别地,脂肪酸残基是C16-C18,并且可以是饱和的或不饱和的。
然而,本领域技术人员将理解这些脂肪酸的天然来源,例如杏仁油,鳄梨油,蓖麻油,椰子油,玉米油,棉籽油,橄榄油,花生油,米糠油,红花油,芝麻油,大豆油,向日葵油,棕榈油和低芥酸菜籽油(canola oil),各自由复杂的脂肪酸混合物组成。例如,红花油主要是C18:2亚油酸的来源,尽管它可以含有其他脂肪酸,例如亚麻酸(C18:3)和棕榈酸(C16:0)等。因此,本文涉及含有特定脂肪酸残基的化合物,例如C18脂肪酸的残基,其可以是指纯的或基本上纯的C18脂肪酸残基,或者它可以涉及脂肪酸残基的混合物,其中主要残基是C18残基。在一个实施方案中,脂肪酸残基为C16-C18。
所述化合物包括C8-GABA、C9-GABA、C10-GABA、C12-GABA、C14-GABA、C16-GABA、C18-GABA、C20-GABA和C22-GABA。所述化合物包括C8-GABA、C9-GABA、C10-GABA、C12-GABA、C14-GABA、C16-GABA、C18-GABA、C20-GABA和C22-GABA,其中羧酸残基为饱和的。所述化合物包括C8-GABA、C9-GABA、C10-GABA、C12-GABA、C14-GABA、C16-GABA、C18-GABA、C20-GABA和C22-GABA,其中羧酸残基为不饱和的且包含1、2或3个双键。双键可以为顺式-构型、反式-构型或顺式-构型和反式-构型的混合物。在一个实施方案中,化合物包括C10-GABA,C12-GABA,更具体地C12:1-GABA,C14-GABA,C16-GABA,更具体地C16:1-GABA,C18-GABA,更具体地C18:1-GABA,仍然更具体地C18:1c-GABA和C18:1t-GABA。在另一个实施方案中,所述化合物为C18:2-GABA。
所述化合物包括C8-βAla、C9-βAla、C10-βAla、C12-βAla、C14-βAla、C16-βAla、C18-βAla、C20-βAla和C22-βAla。在一个实施方案中,所述化合物包括C8-βAla、C9-βAla、C10-βAla、C12-βAla、C14-βAla、C16-βAla、C18-βAla、C20-βAla和C22-βAla,其中羧酸残基为饱和的。在另一个实施方案中,所述化合物包括C8-βAla、C9-βAla、C10-βAla、C12-βAla、C14-βAla、C16-βAla、C18-βAla、C20-βAla和C22-βAla,其中羧酸残基为不饱和的且包含1、2或3个双键。双键可以为顺式-构型、反式-构型或顺式-构型和反式-构型的混合物。在另一个实施方案中,所述化合物包括C18:2-βAla和C18:2-gaba。
在另一个实施方案中,本公开的风味改良剂组合物还可以包含式(II)的且由下式表示的化合物
其可食用盐及其在可食用组合物中的用途,
其中
R1为包含6-20个碳原子的烷基残基或包含9-25个碳原子与1-6个双键的烯残基,R1与所连接的羰基一起为羧酸残基,且
根据一个实施方案中,可以将式(II)的化合物以1ppb至10ppm的水平掺入肉类似物产品。
本领域技术人员将要理解,上述化合物中的氨基酸残基为甲硫氨酸残基(Met)。
从上式(II)可明显看出,氨基酸残基上的氨基氮原子与羧酸残基的羰基碳原子结合形成酰胺键。因此,缩写形式C18-Met表示式(I)的化合物,其中甲硫氨酸的残基通过其氮原子与C18羧酸的羰基碳原子连接。
在一个实施方案中,所述化合物包括C8-Met、C9-Met、C10-Met、C12-Met、C14-Met、C16-Met、C18-Met、C20-Met和C22-Met。在另一个实施方案中,所述化合物包括C8-Met、C9-Met、C10-Met、C12-Met、C14-Met、C16-Met、C18-Met、C20-Met和C22-Met,其中羧酸残基为饱和的。在另一个实施方案中,所述化合物包括C8-Met、C9-Met、C10-Met、C12-Met、C14-Met、C16-Met、C18-Met、C20-Met和C22-Met,其中羧酸为不饱和的且包含1、2或3个双键。双键可以为顺式-构型、反式-构型或顺式-构型和反式-构型的混合物。
在一个实施方案中,带有Met残基的化合物包括N-香叶酰基-Met、N-棕榈酰基-Met、N-棕榈烯酰基-Met、N-硬脂酰基-Met、N-油酰基-Met、N-亚油酰基-Met和N-亚麻酰基-Met。
在另一个实施方案中,本公开的风味改良剂组合物还可以包含式(III)的且由下式表示的化合物
其可食用盐及其在可食用组合物中的用途,
其中
R1为包含6-20个碳原子的烷基残基或包含9-25个碳原子与1-6个双键的烯残基,R1与所连接的羰基一起为羧酸残基。
根据一个实施方案中,可以将式(III)的化合物以1ppb至10ppm的水平掺入肉类似物产品。
本领域技术人员将要理解,上述化合物中的氨基酸残基为脯氨酸残基(Pro)。
从上式(III)可明显看出,氨基酸残基上的氨基氮原子与羧酸残基的羰基碳原子结合形成酰胺键。因此,缩写形式C18-Pro表示式(III)的化合物,其中脯氨酸的残基通过其氮原子与C18羧酸的羰基碳原子连接。
在一个实施方案中,所述化合物包括C8-Pro、C9-Pro、C10-Pro、C12-Pro、C14-Pro、C16-Pro、C18-Pro、C20-Pro和C22-Pro。在另一个实施方案中,所述化合物包括C8-Pro、C9-Pro、C10-Pro、C12-Pro、C14-Pro、C16-Pro、C18-Pro、C20-Pro和C22-Pro,其中羧酸残基为饱和的。在另一个实施方案中,所述化合物包括C8-Pro、C9-Pro、C10-Pro、C12-Pro、C14-Pro、C16-Pro、C18-Pro、C20-Pro和C22-Pro,其中羧酸残基为不饱和的且包含1、2或3个双键。双键可以为顺式-构型、反式-构型或顺式-构型和反式-构型的混合物。
在一个实施方案中,带有Pro残基的化合物包括N-香叶酰基-Pro、N-棕榈酰基-Pro、N-棕榈烯酰基-Pro、N-硬脂酰基-Pro、N-油酰基-Pro、N-亚油酰基-Pro和N-亚麻酰基-Pro。
在另一个实施方案中,本公开的风味改良剂组合物还可以包含式(IV)的且由下式表示的化合物
(IV)CH2OH-(CHOH)4-CO-NH-CH2-CH2-X
其中X表示-OH、-O(CO)R、-OPO3H2、-PO3H2、-OSO3H或-SO3H,且R表示包含至少一个羧酸基团的C2-C10基团;及其可食用盐。
根据一个实施方案中,可以将式(IV)的化合物以1ppb至100ppm的水平掺入肉类似物产品。
在一个实施方案中,X表示羟基、磷酸酯基、膦酸酯基、硫酸酯基或磺酸酯基。在另一个实施方案中,X表示羟基、磷酸酯基或膦酸酯基。在另一个实施方案中,X表示羟基或磷酸酯基。
在式(IV)中,CH2OH-(CHOH)4-CO-部分可以表示选自阿洛糖酸、阿卓糖酸、葡糖酸、甘露糖酸、古洛糖酸、艾杜糖酸、半乳糖酸和塔罗糖酸的醛糖酸残基。在另一个实施方案中,该部分表示葡糖酸或甘露糖酸残基。
本公开的另一个方面涉及上述式(IV)的物质,其中X表示-O(CO)R、-OPO3H2、-PO3H2、-OSO3H或-SO3H,且R表示包含至少一个羧酸基团的C2-C10基团,更优选包含一个羧酸基团的C2-C7基团;及其可食用盐。
在一个实施方案中,式(IV)的物质,其中X表示羟基且CH2OH-(CHOH)4-CO-部分表示醛糖酸残基,所述醛糖酸残基选自阿洛糖酸、阿卓糖酸、甘露糖酸、古洛糖酸、艾杜糖酸、半乳糖酸和塔罗糖酸。在另一个实施方案中,X表示磷酸酯基、膦酸酯基、硫酸酯基或磺酸酯基,CH2OH-(CHOH)4-CO-部分表示选自葡糖酸和甘露糖酸的醛糖酸残基。
在另一个实施方案中,式(IV)的物质为乙醇胺磷酸酯的葡糖酸衍生物(根据IUPAC的命名规则,其应称作N-葡糖酰基乙醇胺磷酸酯)或其可食用盐。
在另一个实施方案中,本公开的风味改良剂组合物还可以包含式(V)的且由下式的表示化合物
R1-CR7(OR4)-CO-NR2-CR8R3-X-OR5 (V)
其中:
X表示共价键;C1-C5烷基或C2-C5烯基,它们各自任选地被选自羟基、C1-C3烷基和C1-C3烯基的1-4个取代基取代;
R1表示氢;或任选地被1-5个选自羟基和氧代的取代基取代的C1-C4烷基;或被3-5个羟基取代的C3-C5烷基;
R2表示氢或被1-3个羟基取代的C1-C4烷基;
R3和R8独立地表示氢;羟基;或C1-C3烷基;
R4表示氢、C1-C3酰基或C1-C3烷基;
R5表示氢、C1-C3酰基、C1-C3烷基或选自单-、二-和三磷酸酯的磷酸酯基;且
R7表示氢或任选地被1-5个选自羟基和氧代的取代基取代的C1-C4烷基;
条件是R1-CR7(OR4)-CO-不表示包含超过4个羟基的己糖或庚糖酸残基。
根据一个实施方案中,可以将式(V)的化合物以1ppb至100ppm的水平掺入肉类似物产品。
在一个实施方案中,式(V)的物质,其中X表示C1-C4烷基或C2-C4烯基链,它们各自任选地被1-2个选自羟基和C1-C2烷基的取代基取代。在另一个实施方案中,X表示C1-C3烷基链,其任选地被羟基或甲基取代。在另一个实施方案中,X表示C1-C2烷基链,例如,它表示亚甲基。
根据另一个实施方案,R1表示C2-C8烷基或C4-C6环烷基,它们各自被1-6个羟基和/或1-3个羧基取代。在另一个实施方案中,R1表示被2-6个羟基取代的C2-C6烷基。在另一个实施方案中,R1表示被3-5个羟基取代的C3-C5烷基。在另一个实施方案中,R1表示C3-C5烷基,其中每个碳原子被羟基取代,且R7表示氢。
或者,R1和R7独立地表示氢或任选地被1-5个选自羟基和氧代的取代基取代的C1-C4烷基,在另一个实施方案中,R1表示氢、甲基、-CH2-COOH或-CHOH-COOH,且R7表示氢或-CH2-COOH。在另一个实施方案中,R1表示C1-C4烷基,例如甲基。
在上述式(V)中,R2可以表示氢或C1-C4烷基。同样,R3可以表示氢或C1-C3烷基。或者,R2可以表示被1-3个羟基取代的C1-C4烷基,例如R2表示2-羟基乙基。在另一个实施方案中,R2表示2-羟基乙基,X表示甲基,且R3和R8表示氢,使得该物质包括一个或多个二乙醇胺的α-羟基羧酸衍生物。
根据另一个实施方案,X表示亚甲基、-CHOH-CH2或亚乙基,且R3和R8独立地表示甲基、羟基甲基或氢。在另一个实施方案中,R3、R8和X一起包含2个碳原子,使得该物质包含氨基丙醇和氨基丙二醇的α-羟基羧酸衍生物。
发现其中R5表示在水性介质中易于脱质子化的取代基提供了特别令人满意的结果。因此,根据另一个实施方案,R5表示C2-C5羧酰基,其任选地进一步被选自羟基、氧代、C1-C3羧基的1-3个取代基取代,使得提供二羧酸和三羧酸的单酯,优选二-或三羧酸,其选自富马酸,酒石酸,苹果酸,柠檬酸和乌头酸。
在另一个实施方案中,式(V)的物质选自N-乳酰基乙醇胺,N-乳酰基乙醇胺磷酸酯,N-α-羟基-丁酰基乙醇胺,N-α-羟基-丁酰基乙醇胺磷酸酯,N-乳酰基二乙醇胺,N-乳酰基-2-氨基-1,3-丙二醇,N-乳酰基-3-氨基-1,2-丙二醇,N-乳酰基-3-氨基-1-丙醇,N-葡糖酰基-2-氨基-1,3-丙二醇,N-葡糖酰基-3-氨基-1,2-丙二醇,N-甘露醇基乙醇胺,N-羟乙酰基乙醇胺,2-羟基乙基-N-乙醇胺,2-羟基乙基-N-酒石酰胺,2-羟基乙基-N-马来酰胺和2-羟基乙基-N-柠檬酰胺。
在另一个实施方案中,本公开的风味改良剂组合物还可以包含式(VI)的且由下式表示的化合物
R1-CR2(OR3)-CO-X (VI)
其中:
R1表示氢;C1-C8烷基、C2-C8烯基、C3-C8环烷基或C3-C8环烯基,或各自被1-8个取代基取代的C1-C8烷基、C2-C8烯基、C3-C8环烷基或C3-C8环烯基,所述取代基选自羟基、C1-C3烷基、C2-C3烯基和C1-C3羧基;
R2表示氢;C1-C8烷基、C2-C8烯基、C3-C8环烷基或C3-C8环烯基,或各自被1-8个取代基取代的C1-C8烷基、C2-C8烯基、C3-C8环烷基或C3-C8环烯基,所述取代基选自羟基、C1-C3烷基、C2-C3烯基和C1-C3羧基;
R3表示氢;或C1-C3酰基或C1-C3烷基,或各自被1-3个羟基取代的C1-C3酰基或C1-C3烷基;
且其中X表示(i)包含至少两个氮原子的六元杂环,或包含至少两个氮原子的六元杂环,其进一步被一个或多个选自如下的取代基取代:氨基;羟基;氧代;烷基;和单糖单元;或包含至少两个氮原子的6-元杂环,其进一步被一个或多个选自如下的取代基取代:氨基;羟基;氧代;烷基和单糖单元,所述单糖单元被一个或多个单-、二-和/或三磷酸酯基团酯化;或(ii)包含五元杂环和六元杂环的双环环系,每个环包含至少两个氮原子,或包含五元杂环和六元杂环的双环环系,每个环包含至少两个氮原子,并且每个环进一步被一个或多个选自如下的取代基取代:氨基;羟基;氧代;烷基;和单糖单元;或包含五元杂环和六元杂环的双环环系,每个环包含至少两个氮原子,并且每个环进一步被一个或多个选自如下的取代基取代:氨基;羟基;氧代;烷基;和单糖单元;或包含五元杂环和六元杂环的双环环系,每个环包含至少两个氮原子,且每个环进一步被一个或多个选自如下的取代基取代:氨基;羟基;氧代;烷基;和单糖单元,所述单糖单元被一个或多个单-、二-和/或三磷酸酯基团酯化。
根据一个实施方案中,可以将式(VI)的化合物以1ppb至100ppm的水平掺入肉类似物产品。
根据一个实施方案中,X表示任选取代的嘌呤或嘧啶基,所述嘌呤或嘧啶基选自尿嘧啶,胸腺嘧啶,胞嘧啶,鸟嘌呤,腺嘌呤,次黄嘌呤,黄嘌呤,茶碱和可可碱,甚至更优选自鸟嘌呤,胞嘧啶和腺嘌呤。
在另一个实施方案中,X表示鸟苷一磷酸(monophosphate)(GMP),腺苷一磷酸(AMP),胞苷一磷酸(CMP)或肌苷一磷酸(IMP)。本文的术语“一磷酸(monophosphate)”还包括环状一磷酸。
根据另一个实施方案,R1表示C2-C8烷基或C4-C6环烷基,所述烷基或环烷基被1-6个羟基和/或1-3个羧基取代,在另一个实施方案中,R1表示C2-C6烷基,其被2-6个羟基取代;在另一个实施方案中,R1表示C3-C5烷基,其被3-5个羟基取代;且在另一个实施方案中,R1表示氢或C1-C4烷基,例如甲基。
在上述式(VI)中,R2表示氢或C1-C4烷基,最优选氢。同样,R3优选表示氢;或者,任选被1-3个羟基取代的C1-C3酰基,更优选它表示氢或被2-3个羟基取代的C1-C3酰基或C2-C3酰基,最优选R3表示氢。
根据另一个实施方案,X表示杂环或环系,其至少被戊糖单糖单元取代,并且式(I)中的CO-X键表示酯键。更具体地,它代表将R1-CR2(OR3)-CO-部分连接到在杂环或环系上取代的戊糖单糖单元的氧原子上的酯键。
在另一个优选的实施方案中,CO-X键代表酰胺键,特别是如上所述将酰基与在杂环或环系上取代的氨基连接或与杂环或环系中的氮原子连接的酰胺键。最优选地,酰胺键将酰基与在杂环或环系上取代的氮原子连接。
因此,一些非限制性实例包括N-乳酰基GMP、N-乳酰基AMP、N-乳酰基CMP、N-乳酰基IMP、N-葡糖酰基GMP、N-葡糖酰基AMP、N-葡糖酰基CMP和N-葡糖酰基IMP。根据另一个实施方案,非限制性实例包括O-乳酰基-GMP、O-乳酰基AMP、O-乳酰基CMP、O-乳酰基IMP、O-葡糖酰基GMP、O-葡糖酰基AMP、O-葡糖酰基CMP和O-葡糖酰基IMP。
肉类似物组合物和挤出方法
本公开进一步涉及肉类似物产品和制备肉类似物产品的方法,其包含本文所述的风味改良剂组合物。生产具有高含水量的肉类似物产品,并提供模拟动物肉的纤维结构并且具有理想的类似于肉的水分、质地、口感、风味和颜色的产品。
蛋白质的织构化是通过涉及加热和/或剪切和添加水的过程来形成质地或结构。质地或结构将由蛋白质纤维形成,其在食用时将提供肉样外观和感知。蛋白质织构化的机制始于给定蛋白质的水合和解折叠,其通过热和/或剪切破坏分子内结合力来进行。未折叠的蛋白质分子通过剪切排列并结合,形成肉样产品的特征性纤维。在一个实施方案中,来自氨基酸的极性侧链与线性蛋白质分子形成键,并且该键将使蛋白质分子排列,形成肉样产品的特征性纤维。
为了使非动物蛋白适口,例如通过挤出加工织构化成纤维肉类似物是一种可接受的方法。由于其多功能性,高生产率,高效能和低成本,挤出加工广泛用于现代食品工业中。挤出加工是多步骤和多功能操作,其导致混合,水合,剪切,均质化,压缩,脱气,巴氏杀菌或灭菌,整流,成形,膨胀和/或纤维形成。最后,加工典型地以干共混物形式导入挤出机的非动物蛋白以形成纤维材料。
挤出技术的最新发展集中于在高水分(40-80%)条件下使用双螺杆挤出机将非动物蛋白织构化成纤维肉替代品。在高水分双螺杆工艺(也称为“湿挤出”)中,将原料(主要是非动物蛋白,如大豆和/或豌豆蛋白)混合并送入双螺杆挤出机中,其中适量的加入水并将所有组分进一步共混,然后通过螺杆的热机械作用熔化。大蛋白质分子的重新排列、层流以及挤出机的长缝冷却模头中的强烈分层趋势有助于形成纤维结构。得到的湿挤出产品倾向于表现出改善的整体肌肉肉样视觉外观和改善的适口性。因此,这种挤出技术显示出对非动物蛋白进行织构化的前景,以满足消费者对健康和美味食品日益增长的需求。
织构化过程还可以包括旋转、简单剪切流以及库埃特槽(Couette Cell)中的简单剪切流和加热(“库埃特槽”技术)。旋转过程由在高碱性pH溶液中解折叠蛋白质分子并通过将蛋白质碱性溶液喷雾到酸浴中来凝固未折叠的蛋白质分子组成。喷雾由具有许多细孔的板形成。蛋白质一旦与酸性介质接触就凝固形成纤维。然后洗涤纤维以除去在该过程中形成的剩余酸和/或盐。库埃特槽是一种基于圆筒的装置,其中内圆筒旋转而外圆筒是静止的,从而易于按比例放大。库埃特槽在通过使蛋白质在固定圆筒与旋转圆筒之间的空间中受热和剪切来形成蛋白质纤维的相同的原理下运转。
关于库埃特槽中的简单剪切流和加热,该过程可以在温和的工艺条件下诱导纤维结构模式成为非动物蛋白的颗粒混合物。该方法描述于“On the use of the CouetteCell technology for large scale production of textured soy-based meatreplacers”,Journal of Food Engineering 169(2016)205-213中,其通过引用并入本文。
具有与全肌肉动物肉相似的品质(例如,质地,水分,口感,风味和颜色)的肉类似物产品可以使用在相对高水分的条件下使用挤出形成的非动物蛋白来生产。在一个实施方案中,肉类似物产品可以包括非动物蛋白,面粉的一种或多种,淀粉和可食用纤维,可食用脂质材料和如上所述的风味改良剂组合物。
在一个实施方案中,待挤出的混合物中包含的非动物蛋白质的量包括不超过干组分重量的约90%。例如,用于制备本公开的肉类似物产品的组分中存在的非动物蛋白的量可以为干组分重量的约3%至约90%。在另一个实施方案中,用于制备本公开的肉类似物产品的组分中存在的非动物蛋白的量可以为干组分重量的约10%至约80%。在另一个实施方案中,用于制备本公开的肉类似物产品的干组分中存在的非动物蛋白的量可以为约25%至约50%重量。在另一个实施方案中,用于制备本公开的肉类似物产品的干组分中存在的非动物蛋白的量可以为约40%。
术语“干组分”包括待挤出的混合物中的所有组分,除了添加的水和与水一起添加的组分(即,“湿组分”)之外,例如如下所述的蛋白质粘合剂和一种或多种异常特征阻断化合物。因此,干组分包括非动物蛋白成分、碳水化合物成分、可食用脂质成分(尽管可食用脂质成分可以是液体油)和风味改良剂组合物。
在一个实施方案中,非动物蛋白组分从大豆中分离。包含适合的大豆衍生的蛋白的组分包括大豆蛋白分离物、大豆蛋白浓缩物、大豆粉及其混合物。大豆蛋白材料可以根据本领域公知的方法衍生自整粒大豆。在另一个示例性实施方案中,非动物蛋白组分分离自本文所述的谷物,豆科植物或豆类,种子和油料种子,坚果,藻,菌蛋白或真菌蛋白,昆虫,叶蛋白及其组合。
除动物蛋白组分之外,本文所述的肉类似物产品还包含碳水化合物成分。多种组分可以用作碳水化合物成分的全部或部分。也就是说,这类组分典型地被分类为淀粉、面粉或可食用纤维,并且碳水化合物成分可以包含一种或多种类型的淀粉、面粉、食用纤维及其组合。淀粉的实例包括小麦淀粉,玉米淀粉,稻米淀粉,燕麦淀粉,马铃薯淀粉及其组合。面粉的实例包括小麦面粉,稻米面粉,白玉米面粉,燕麦面粉,高粱面粉,黑麦面粉,苋菜面粉,藜麦面粉及其组合。
可食用纤维是包括在挤出混合物中的特别有利的碳水化合物,因为当挤出混合物时纤维倾向于结合水。任何适当类型的可食用纤维均可以适量用于本发明。可食用纤维的示例性来源包括可溶性和不溶性膳食纤维,木浆纤维素,改性纤维素,种子壳,燕麦壳,柑橘纤维,胡萝卜纤维,豌豆纤维,玉米麸,大豆多糖,燕麦麸,小麦麸,大麦麸和米糠。纤维在干燥预混物中的存在量可以为约0.1%至约10%重量。在一个实施方案中,纤维占干组分重量的约2%至约8%。在另一个实施方案中,纤维占干组分重量的约5%。特别期望的纤维类型是当挤出非动物蛋白和纤维的混合物时有效结合水的纤维。
在一个实施方案中,肉类似物产品包含非动物蛋白,淀粉,谷蛋白和可食用纤维(例如胡萝卜纤维)。在另一个实施方案中,肉类似物产品包含衍生自大豆的非动物蛋白和一种或多种选自淀粉、面粉、谷蛋白、可食用纤维及其混合物的组分。在另一个实施方案中,肉类似物产品包含衍生自豌豆的蛋白质和一种或多种选自淀粉、面粉、谷蛋白、可食用纤维及其混合物的组分。
除上述之外,用于制备肉类似物产品的组分还可以包含含有一种或多种可食用脂质的可食用脂质成分。
根据本公开,可以使用几乎任何可食用脂质材料,包括天然和合成油类,例如油菜籽,油菜,大豆,棉籽,花生,棕榈和玉米油,并且可以是非氢化或部分氢化的形式。在一个实施方案中,可食用脂质材料是可食用植物油,例如低芥酸菜籽油,棉籽油,花生油和橄榄油。
在一个实施方案中,总可食用脂质含量不超过制备肉类似物产品的干组分重量的约5%。因此,在一个实施方案中,总可食用脂质含量为干组分重量的约0.1%至约1%。在另一个实施方案中,总可食用脂质含量为干组分重量的约0.2%至约0.5%。
除上述之外,肉类似物产品还包括相对高含量的水。在一个实施方案中,控制挤出以制备肉类似物产品的混合物的总水分含量,使得肉类似物产品具有至少约50%重量的含水量。为了获得如此高的含水量,典型地将水添加到组分中。尽管需要相对高的含水量,但并不期望肉类似物产品具有大于约65%的含水量。因此,在一个实施方案中,控制添加到组分中的水量和挤出工艺参数,使得肉类似物产品(在挤出之后)具有约40%至约65%重量的含水量。
在一个实施方案中,与水一起加入另外的“湿组分”,包括例如蛋白质粘合剂和一种或多种异常特征阻断化合物。根据一个实施方案,本公开的蛋白质粘合剂可以包括至少一种萜烯和至少一种羰基化合物的混合物。在另一个实施方案中,蛋白质粘合剂可以包括萜烯和两种或更多种羰基化合物的混合物。
在一个实施方案中,适合的萜烯(类异戊二烯和四萜类化合物)包括但不限于胡萝卜素(例如,α-胡萝卜素,β-胡萝卜素,γ-胡萝卜素,δ-胡萝卜素,番茄红素,链孢红素,六氢番茄红素,八氢番茄红素)和叶黄质(xanthophyll)(例如,角黄素,隐黄质,玉米黄质(aeaxanthin),虾青素,叶黄素(lutein),玉红黄质);单萜(例如,柠檬烯,紫苏子醇);倍半萜(例如,石竹烯,β-石竹烯,姜烯);皂苷;脂质,包括:植物甾醇,菜油甾醇,β谷甾醇,γ谷甾醇,豆甾醇),生育酚(维生素E),ω-3、ω-6和ω-9脂肪酸(例如γ-亚麻酸);三萜(例如,齐墩果酸,熊果酸,桦木酸,模绕酮酸(moronic acid));α-蒎烯、顺式-β-罗勒烯和没药烯(如α-没药烯和γ-没药烯;和萜醇(如,例如,(2E,6Z)-法尼醇和α-萜品醇)。
适合的羰基化合物包括酮和醛,包括但不限于丙酮,乙酰甲基甲醇,苯乙酮,2-丁酮,L-香芹酮,D-香芹酮,二乙酰,2-庚酮,β-紫罗兰酮,L-薄荷酮,茴香基丙酮(anisylacetaone),甲基环戊烯酮,甲基壬基酮,甲基庚烯酮,2-壬酮,2-辛酮,2-戊酮,2-十一烷酮,4-羟基-2,5-二甲基-3(2H)-呋喃酮,诺卡酮,十三酮,十四内酯,癸内酯,丁内酯,2-十三酮,苯甲醛,正丁醛,异丁醛,肉桂醛,香茅醛,癸醛,癸烯醛,己醛,C-12醛,C-8醛,乙醛,反式-2-己烯醛,茴香醛,反式2-癸烯醛,顺式-3-己烯醛和顺式-4-庚烯醛。
肉类似物产品可以包括蛋白质粘合剂,其量为约0.1%至约1%,在另一个实施方案中,为约0.15%至约0.8%,在又一个实施方案中,为约0.2%至约0.5%,或在该范围内的任意各个数值,按产品的重量计。
基于其阻断、掩蔽或改变特定非动物来源蛋白质中的不期望的异常特征的能力来选择异常特征阻断化合物。多年来,在食品和饮料开发中已经实施掩蔽或阻挡不期望的风味特征。在历史上,这涉及使用更多的糖或脂肪来掩盖苦味并调节香味感觉。调味师只是“过度调味”他们的产品,以掩盖令人讨厌的味道。这些传统方法完全不能令人满意,特别是对于注重健康的消费者而言,减少脂肪和糖含量是共同的目标。
各种非动物蛋白提供不期望的异常特征。特别地,不期望的异常特征是豆腥,苦,草,涩,泥土,白垩和腐臭的异常特征。术语“异常特征”是指在消耗消费品后随时间出现的令人不快的余味。添加异常特征阻滞剂可以阻断、掩盖或改变异常特征,并且使其不太明显或无法注意到。因此,非动物蛋白将失去其豆腥/苦/草/涩/泥土/白垩/腐臭味道。
可以将异常特征阻滞剂添加到肉类似物产品中以阻断所述产品中存在的非动物蛋白的不期望的异常特征。例如,在大豆产品中,可以加入异常特征阻滞剂以抑制与所述产品中存在的肽和异黄酮(例如染料木黄酮和黄豆苷元)相关的苦味和豆类异常特征。在HVP(水解植物蛋白)产品中,可加入异常特征阻断剂以抑制与所述产品中存在的苦味肽相关的苦味。
根据一个实施方案中,用于本公开的适合的异常特征阻断化合物包括脂肪酸,包括但不限于壬酸,癸酸,十二烷酸,十四烷酸,十六烷酸,油酸,辛酸,9-癸烯酸和己酸。
在另一个实施方案中,适合的异常特征阻断化合物包括羰基化合物,包括但不限于乙偶姻,乙酰丙酰,2-庚酮,2-壬酮,2-十一烷酮和顺式-4-庚烯醛。在另一个实施方案中,适合的异常特征阻挡化合物包含硫,包括但不限于二甲硫,二甲基三硫化物和所有蒜样成分的提取物。
在另一个实施方案中,适合的异常特征阻断化合物包括甜蜜布朗酱(sweetbrowns),包括但不限于麦芽酚,香草醛,环戊烯醇酮,呋喃酮,香草提取物,香草衍生物,焦糖提取物和炼乳衍生物。
在另一个实施方案中,适合的异常特征阻断化合物包括酯,包括但不限于癸酸乙酯,十二烷酸乙酯,肉豆蔻酸乙酯,棕榈酸乙酯和油酸乙酯。在另一个实施方案中,适合的异常特征阻断化合物包括甜味剂,包括但不限于斯替维醇糖苷,例如甜菊双糖苷甙;甜茶苷(rebusodide),罗汉果(swingle)提取物,罗汉果苷V,赤藓糖醇,葡萄糖基化斯替维醇糖苷,蜂蜜蒸馏物和糖蒸馏物。
在另一个实施方案中,适合的异常特征阻断化合物包括内酯,包括但不限于γ癸内酯,δ癸内酯,δ十二内酯,γ十一内酯和迷爽香(massoia)内酯。在另一个实施方案中,异常特征阻断化合物包括果汁衍生物,包括但不限于草莓,黄瓜,苹果,樱桃,猕猴桃和杏。
所述肉类似物产品可以包括异常特征阻断化合物,其量为约0.1%至约1%,在另一个实施方案中,为约0.15%至约0.8%,在另一个实施方案中,为约0.2%至约0.5%,或该范围内的任意各个数值,按产品的重量计。
根据另一个实施方案,所述肉类似物产品可以包括多种异常特征阻断化合物,包括例如,5、6、7、8、9、10、11、12、13、14、15、16、17、18、19、20、21、22、23、24、25、26、27、28、29、30或30种以上的异常特征阻断化合物。
本公开进一步涉及制备包含风味改良剂组合物的肉类似物产品的方法。用于制备肉类似物产品的适合的挤出方法包括将非动物蛋白成分、碳水化合物成分、风味改良剂组合物和其他组分如可食用脂质导入混合罐(即,组分搅拌机,例如带状物搅拌机或等效搅拌器)),以便合并所述组分并形成干燥共混的预混合物。然后将干混的预混合物转移到料斗中,从其中将干燥的共混组分送入挤出机,在该挤出机中将干组分和注入的水混合并在由挤出机的螺杆产生的机械压力下加热以形成熔融挤出物料。熔融挤出物料通过挤出模头离开挤出机。
在本公开的另一个实施方案中,可以在挤出后将风味改良剂组合物和任何其他组分(例如调味剂)添加到肉类似物产品中。在一个实例中,可以如上所述形成肉类似物产品,例如大豆汉堡肉饼,不同之处在于在挤出之前不添加风味改良剂组合物和任何调味剂。相反,可以将非动物蛋白的挤出物质切碎成片并与风味改良剂组合物和任何调味剂共混。在一个实施方案中,然后可以使共混的混合物成形为汉堡肉饼,煮熟,冷却,冷冻和包装。
挤出设备和工艺条件
在用于实施所述方法的适合的挤出设备中有市售的双筒双螺杆挤出机设备,例如由Wenger(Sabetha,Kansas)制造的Wenger TX 52型。
双螺杆挤出机的螺杆可以在桶内以相同或相反的方向旋转。螺杆在相同方向上的旋转被称为单流或同向旋转,而螺杆在相反方向上的旋转被称为双流或反向旋转。挤出机的螺杆或螺杆的速度可根据具体设备的不同而变化。然而,它典型地为约100至约450转/分钟(rpm)。通常,随着螺杆速度的增加,挤出物的密度将降低。挤出设备包含由轴和蜗杆段组装的螺杆,以及挤出设备制造商推荐的用于挤出非动物蛋白材料的混合叶片和环形剪切元件。
挤出设备通常包含多个加热区,在通过挤出模头离开挤出设备之前,蛋白质混合物在机械压力下通过该加热区输送。每个连续加热区中的温度通常超过先前加热区的温度约10℃至约70℃。在一个实施方案中,干燥预混物通过挤出设备内的多个加热区转移,与蛋白质一起将混合物加热至约25℃至约170℃的温度,使得熔融的挤出物料在约170℃的温度下进入挤出模头。在一个实施方案中,蛋白质混合物在相应的加热区被加热至约25℃,约40℃,约95℃,约150℃和约170℃的温度。
挤出机机筒内的压力典型地在约30psig至约500psig之间,或更具体地在约50psig至约300psig之间。通常,最后两个加热区内的压力在约50psig至约500psig之间,甚至更具体地在约50psig至约300psig之间。机筒压力取决于许多因素,包括例如挤出机螺杆速度,混合物到机筒的进料速率,水进入机筒的进料速率,以及机筒内熔融物料的粘度。
将水与另外的“湿组分”一起注入挤出机机筒中以水合非动物蛋白混合物并促进蛋白质的织构化。作为形成熔融挤出物质的辅助,水可以用作增塑剂。可以通过一个或多个注射喷嘴将水导入挤出机机筒。通常控制向桶中导入水的速率以促进具有上述期望特性的挤出物的生产,例如具有如上所述含水量的挤出物。
实施例
给出以下实施例仅用于示例的目的,而不应解释为对本发明的限制,因为在不脱离本公开的精神和范围的情况下,本公开的许多变化形式是可能的。
大豆蛋白分离物(974,Archer Daniels Midland Company,Decatur,IL)、稻米面粉(Ingredients,Inc.,Buffalo Grove,IL)、胡萝卜纤维(Ingredients,Inc.,Buffalo Grove,IL)和低芥酸菜籽油用作组分,并且共混15-20分钟以形成基料,即对照,干燥进料制品。
使用中试规模,共旋转,交互重叠,双螺杆食品挤出机(Wenger(Sabetha,Kansas)制造的Wenger TX 52型)进行挤出。使用连续干燥进料设备将原料进料到挤出机中。在操作时,通过正排量泵将水通过入口注入挤出机。对泵进行预校准和调节,使挤出物含水量为61%。将螺杆速度设定为250rpm。在挤出机的末端,连接长冷却模头,尺寸为3英寸×1/2英寸×48英寸(W×H×L)。
如下表1所示,通过挤出制备四种不同的肉类似物产品(实施例1-4)。实施例1为对照;实施例2为对照加异常特征阻断化合物;实施例3为对照加异常特征阻断化合物和本公开的风味改良剂组合物;且实施例4为对照加蛋白质粘合剂。使用台式品尝小组(由8名小组成员组成),要求小组成员记录对照与实施例样品之间的感官属性差异,特别注重异常特征(减少或差异)和美味特征。
表1
肉类似物组合物
实施例1(对照) | 实施例2 | 实施例3 | 实施例4 | |
干组分(39wt%) | ||||
大豆蛋白分离物 | 30.81 | 30.63 | 29.85 | 30.65 |
稻米面粉 | 5.85 | 5.82 | 5.67 | 5.82 |
胡萝卜纤维 | 1.95 | 1.94 | 1.89 | 1.94 |
低芥酸菜籽油 | 0.39 | 0.39 | 0.38 | 0.39 |
风味改良剂 | 0.99 | |||
蛋白质粘合剂 | 0.20 | |||
异常特征阻断化合物 | 0.23 | 0.23 | ||
湿组分(61wt%) | ||||
水(含水量) | 61.00 | 61.00 | 61.00 | 61.00 |
总计 | 100 | 100 | 100 | 100 |
与实施例1(对照,无添加),实施例2(单独的异常特征阻断化合物)和实施例4(单独的蛋白质粘合剂)相比,小组成员偏好实施例3并且在实施例3中检测到较少的异常特征和改善的美味特征。
如下表2所示,通过挤出制备四种不同的肉类似物产品(实施例5-8)。实施例5为对照;实施例6为对照加异常特征阻断化合物和本公开的风味改良剂组合物;实施例7为对照加异常特征阻断化合物和蛋白质粘合剂;且实施例8为对照加异常特征阻断化合物、蛋白质粘合剂和本公开的风味改良剂组合物。使用台式品尝小组(由8名小组成员组成),要求小组成员记录对照与实施例样品之间的感官属性差异,特别注重异常特征(减少或差异)。
表2
肉类似物组合物
实施例5(对照) | 实施例6 | 实施例7 | 实施例8 | |
干组分(39wt%) | ||||
大豆蛋白分离物 | 30.81 | 29.85 | 30.47 | 29.67 |
稻米面粉 | 5.85 | 5.67 | 5.79 | 5.64 |
胡萝卜纤维 | 1.95 | 1.89 | 1.93 | 1.88 |
低芥酸菜籽油 | 0.39 | 0.38 | 0.39 | 0.38 |
风味改良剂 | 0.99 | 0.99 | ||
蛋白质粘合剂 | 0.20 | 0.20 | ||
异常特征阻断化合物 | 0.23 | 0.23 | 0.23 | |
湿组分(61wt%) | ||||
水(含水量) | 61.00 | 61.00 | 61.00 | 61.00 |
总计 | 100 | 100 | 100 | 100 |
与实施例5(对照,无添加),实施例6(异常特征阻断化合物和风味改良剂)和实施例7(异常特征阻断化合物和蛋白质粘合剂)相比,小组成员偏好实施例8并且在实施例8中检测到较少的异常特征和改善的美味特征(异常特征阻断化合物,粘合剂和调味剂)。
本文公开的尺寸和值不应理解为严格限于所述的精确数值。相反,除非另有说明,否则每个这样的尺寸旨在表示所述值和围绕该值的功能等效范围。例如,公开为“40mm”的尺寸旨在表示“约40mm”。
尽管已经示例和描述了本公开的特定实施方案,但是对于本领域技术人员而言显而易见的是,在不脱离本公开的精神和范围的情况下,可以进行各种其他改变和变型。因此,旨在在所附权利要求中覆盖在本公开范围内的所有这类改变和变型。
Claims (20)
1.用于肉类似物的风味改良剂组合物,包含:
酵母提取物;
脂肪酸;
具有约300至约10,000道尔顿分子量的肽材料;和
至少两种游离氨基酸,其中至少一种游离氨基酸为含硫的氨基酸。
2.权利要求1的风味改良剂组合物,其中所述酵母提取物以约5%至约30%的量存在,基于干物质计算。
3.权利要求1的风味改良剂组合物,其中所述脂肪酸选自月桂酸,月桂烯酸,肉豆蔻酸,肉豆蔻脑酸,十五烷酸,棕榈酸,硬脂酸,油酸,亚油酸,棕榈油酸,十七烷酸,二羟基硬脂酸,蓖麻油酸,反油酸,α-亚麻酸,二高γ-亚麻酸,桐酸,十八碳三烯-4-酮酸,花生四烯酸,花生酸,二十碳烯酸,山萮酸,芥酸,二十四烷酸及其混合物。
4.权利要求1的风味改良剂组合物,其中所述脂肪酸以约0.25%至约10%的量存在,基于干物质计算。
5.权利要求1的风味改良剂组合物,其中所述肽材料来源于至少一种非动物蛋白。
6.权利要求1的风味改良剂组合物,其中所述肽材料以约0.5%至约5%的量存在,基于干物质计算。
7.权利要求1的风味改良剂组合物,其中所述至少两种氨基酸选自半胱氨酸、甲硫氨酸、赖氨酸、精氨酸、组氨酸、牛磺酸、天冬氨酸、丙氨酸、亮氨酸、异亮氨酸、谷氨酰胺、苯丙氨酸、脯氨酸、缬氨酸、甘氨酸、丝氨酸和苏氨酸。
8.权利要求1的风味改良剂组合物,其中该组合物还包含选自如下的至少一个成员:调味剂、稳定剂、乳化剂、防腐剂、树胶、淀粉、糊精、维生素和矿物质、功能性成分、有机酸、鲜味化合物、核苷酸、植物油、盐、抗氧化剂和甜味剂。
9.肉类似物,包含权利要求1的风味改良剂组合物。
10.肉类似物,包含:
非动物蛋白;
碳水化合物;
可食用脂质;和
风味改良剂组合物,其包含酵母提取物;具有约300至约10,000道尔顿分子量的肽材料;和至少两种游离氨基酸,其中至少一种游离氨基酸为含硫的氨基酸。
11.权利要求9的肉类似物,其中所述非动物蛋白选自谷物;豆科植物;豆类;种子;油料种子;坚果;藻;菌蛋白;真菌蛋白;昆虫和叶蛋白。
12.权利要求10的肉类似物,其中所述非动物蛋白选自稻米;小米;玉米;大麦;小麦;燕麦;高粱;黑麦;苔麸;黑小麦;苋菜;荞麦;藜麦;大豆;芝麻;绿豆;鹰嘴豆;埃及豆;豌豆;蚕豆;小扁豆;利马豆;羽扇豆;花生;木豆;红花菜豆;菜豆;海军豆;斑豆;赤豆;豇豆;黑眼豆;黑芥;印度芥末;油菜籽;油菜;红花;向日葵籽;亚麻籽;大麻籽;罂粟籽;南瓜;芡欧鼠尾草;芝麻;杏仁;胡桃;巴西坚果;澳洲坚果;腰果;栗子;榛子;松;美洲山核桃;阿月浑子;银杏;海带;裙带菜;螺旋藻;和小球藻。
13.权利要求10的肉类似物,还包含蛋白质粘合剂,所述蛋白质粘合剂包含至少一种萜烯和至少一种羰基化合物和一种或多种异常特征阻断化合物的混合物。
14.权利要求13的肉类似物,其中所述至少一种萜烯选自胡萝卜素;单萜;倍半萜;皂苷;脂质;三萜;α-蒎烯;顺式-β-罗勒烯;没药烯和萜醇。
15.权利要求13的肉类似物,其中所述至少一种羰基化合物选自醛和酮。
16.权利要求10的肉类似物,其中所述肽材料来源于至少一种非动物蛋白。
17.权利要求10的肉类似物,包含约25%至约35%重量的非动物来源的蛋白。
18.权利要求10的肉类似物,其中所述至少两种氨基酸选自半胱氨酸、甲硫氨酸、赖氨酸、精氨酸、组氨酸、牛磺酸、天冬氨酸、丙氨酸、亮氨酸、异亮氨酸、谷氨酰胺、苯丙氨酸、脯氨酸、缬氨酸、甘氨酸、丝氨酸和苏氨酸。
19.生成肉类似物的方法,该方法包括:
生产风味改良剂,该风味改良剂包含酵母提取物;脂肪酸;具有约300至约10,000道尔顿分子量的肽材料;和至少两种游离氨基酸,其中至少一种游离氨基酸为含硫的氨基酸;
混合所述风味改良剂与非动物蛋白;和
使所述混合物织构化成具有约50%至约65%含水量的肉类似物形式。
20.权利要求19的方法,其中织构化步骤选自挤出、旋转、简单剪切流和库埃特槽技术。
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- 2018-04-06 US US16/498,670 patent/US11517036B2/en active Active
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- 2018-04-06 JP JP2019554845A patent/JP2020512821A/ja active Pending
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US11517036B2 (en) | 2022-12-06 |
MX2019010638A (es) | 2019-10-17 |
IL269686B (en) | 2022-12-01 |
WO2018185318A1 (en) | 2018-10-11 |
KR20190133250A (ko) | 2019-12-02 |
AU2018249695A1 (en) | 2019-10-03 |
US20200037646A1 (en) | 2020-02-06 |
SG11201908367TA (en) | 2019-10-30 |
CA3058038A1 (en) | 2018-10-11 |
IL269686A (en) | 2019-11-28 |
IL269686B2 (en) | 2023-04-01 |
AU2018249695B2 (en) | 2024-02-01 |
KR102593233B1 (ko) | 2023-10-23 |
CA3058038C (en) | 2021-09-07 |
US20230091950A1 (en) | 2023-03-23 |
EP3606357A1 (en) | 2020-02-12 |
BR112019019343A2 (pt) | 2020-04-14 |
JP2020512821A (ja) | 2020-04-30 |
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