CN111787812A - 包含用于食物组合物的薄片的仿肉制品 - Google Patents
包含用于食物组合物的薄片的仿肉制品 Download PDFInfo
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- CN111787812A CN111787812A CN201980016204.5A CN201980016204A CN111787812A CN 111787812 A CN111787812 A CN 111787812A CN 201980016204 A CN201980016204 A CN 201980016204A CN 111787812 A CN111787812 A CN 111787812A
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- meat
- plasma
- meat analog
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Abstract
本发明公开了制备食物产品的方法,该方法包括形成包含肉和紧实剂的肉糜,该紧实剂为血浆、全蛋粉、瓜尔胶、豌豆纤维、豌豆蛋白质、羧甲基纤维素(CMC)或改性谷物淀粉中的一种或多种;引导肉糜通过模具以形成仿肉制品;用蒸汽烹煮该仿肉制品;以及将该仿肉制品切割成薄片。该方法可包括在切割之前冷却该仿肉制品。该方法可包括将仿肉制品的薄片与胶状物或肉汁混合以形成共混的食物组合物,该共混的食物组合物中薄片与胶状物或肉汁的比率为约30∶70至约70∶30。该食物产品可为宠物食物产品,其包含仿肉制品,该仿肉制品包含薄片。该仿肉制品包含肉(30重量%至90重量%)和紧实剂(6重量%至9重量%)。
Description
相关申请的交叉引用
本申请要求提交于2018年3月6日的美国临时申请序列号62/639,276的优先权,该文献的公开内容全文以引用方式并入本文。
背景技术
为了降低消费者在某些食物产品上的花费,近些年,对肉糜产品有存在这样的需求,即在外观、质地和物理结构方面与天然肉块或片相似。此类产品被用作食物产品中更昂贵的天然肉块的部分或完全的替代品,所述食物产品诸如炖肉、肉馅饼、砂锅菜、罐装食物和宠物食物产品。出于美观质量和消费者吸引力,大块肉产品对人类食物和宠物食物来说是非常理想的。这些大块产品提供了更加经济的产品,其试图在形状、外观和质地方面模仿天然肉块。非常期望的是,当这些产品经过商业装罐和蒸煮工序时,仍保持其形状、外观和质地。
“肉汁中的块”是一种特别流行的宠物食物形式,这是由于其能够呈现人类食物砂锅菜的美观性。为了制备这种宠物食物,可将仿肉制品混合到可能为透明的或不透明的可流动肉汁中。此类产品的美观性在很大程度上取决于仿肉制品的外观,例如其尺寸、形状和质地。
由蒸汽烘箱制成并且与肉汁一起使用的现有仿肉制品块通常是基于谷物的。就这一点而言,基于谷物的块很好地吸收肉汁,从而提供在蒸煮后看起来不太像水的光滑外观。然而,基于谷物的仿肉制品可能降低适口性,并且可能对形成视觉上类似真肉的片所需的切割和切片工艺提出挑战。另外,基于谷物的仿肉制品通常具有带孔的不美观的类似面包的质地,并且趋于在其包装中结块在一起。
因此,需要在视觉上和质地上模拟真肉片而没有现有产品所见缺点的食物。
发明内容
本公开的组合物和方法能够通过在蒸汽烘箱中烹饪来制备薄而紧实的全肉块,这继而能够在离开蒸汽烘箱之后有力地切片。可制备可在包含胶状物或肉汁的产品中使用的薄且光滑的薄片。在一个实施方案中,本公开的仿肉制品可作为绳状物离开蒸汽烘箱,然后可将其切成薄片。在切片之前冷却绳状物可使绳状物更紧实并减少细料的产生。
因此,在一般实施方案中,本公开提供了制备食物产品的方法。该方法包括:形成包含肉和紧实剂(firming agent)的肉糜,紧实剂选自血浆、全蛋粉、瓜尔胶、豌豆纤维、豌豆蛋白质、羧甲基纤维素(CMC)、改性谷物淀粉及其混合物;引导肉糜通过模具以形成仿肉制品;用蒸汽加热仿肉制品以形成烹熟的仿肉制品,以及将仿肉制品切成薄片,其中薄片具有约0.5mm至约2.5mm的厚度。
在一个实施方案中,紧实剂选自(i)单独的血浆而无另一种紧实剂,(ii)血浆和豌豆蛋白质的组合,(iii)血浆和豌豆纤维的组合,以及(iv)血浆和CMC的组合。
在一个实施方案中,紧实剂为仿肉制品的约6重量%至约9重量%。
在一个实施方案中,紧实剂占血浆的至少50重量%。
在一个实施方案中,仿肉制品的加热包括使仿肉制品经受通过量为约250kg/小时至约300kg/小时的蒸汽烘箱。
在一个实施方案中,烹熟的仿肉制品具有约50℃至约70℃的温度。
在一个实施方案中,该方法包括在切割之前冷却仿肉制品。冷却的仿肉制品可具有约20℃至约40℃的温度。
在一个实施方案中,该方法包括将薄片与胶状物或肉汁混合以形成共混的食物组合物,该共混的食物组合物中薄片与胶状物或肉汁的比率为约30∶70至约70∶30。共混的食物组合物可包含约75重量%至约90重量%的水分、约5重量%至约15重量%的蛋白质、约1重量%至约10重量%的脂肪以及约1重量%至约5重量%的灰分。该方法可包括将胶状物或肉汁以及薄片填充到随后被真空密封并蒸煮的容器中。
在一个实施方案中,肉糜是全肉肉糜。在另一个实施方案中,肉糜包含谷物、淀粉或其组合。
在一个实施方案中,食物产品是宠物食物产品。
在一个实施方案中,本公开提供了通过包括以下步骤的方法制备的食物产品:形成包含肉和紧实剂的肉糜,该紧实剂选自血浆、全蛋粉、瓜尔胶、豌豆纤维、豌豆蛋白质、羧甲基纤维素(CMC)、改性谷物淀粉及其混合物;引导肉糜通过模具以形成仿肉制品;用蒸汽加热仿肉制品以形成烹熟的仿肉制品;以及将烹熟的仿肉制品切割成薄片,其中薄片具有约0.5mm至约2.5mm的厚度。
在另一个实施方案中,本公开提供了包含仿肉制品的食物产品。该仿肉制品包含厚度为约0.5mm至约2.5mm的薄片、量为约30重量%至约90重量%的肉、以及量为约6重量%至约9重量%的紧实剂,其中紧实剂选自血浆、全蛋粉、瓜尔胶、豌豆纤维、豌豆蛋白质、羧甲基纤维素(CMC)、改性谷物淀粉及其混合物。
在一个实施方案中,紧实剂占血浆的至少50重量%。
在一个实施方案中,仿肉制品的薄片为不规则形状的。
在一个实施方案中,薄片由天然成分组成。
在一个实施方案中,食物产品还包含胶状物或肉汁。
在一个实施方案中,薄片中的每一个薄片为全肉组合物。
在一个实施方案中,薄片中的每一个薄片基本上由肉、紧实剂、水以及动物脂肪、维生素、矿物质、防腐剂、着色剂或增味剂中的一种或多种组成。
在一个实施方案中,食物产品是宠物食物产品。
本公开提供的一个或多个实施方案的优点是对于制造仿肉制品而言具有更大的配方灵活性。
本公开提供的一个或多个实施方案的另一个优点是改善现有仿肉制品生产工艺。
本公开提供的一个或多个实施方案的另一个优点是建立仿肉制品配方的新概念。
本公开提供的一个或多个实施方案的又一个优点是制造具有较少谷物蛋白质或不含谷物蛋白质的仿肉制品产品。
本公开提供的一个或多个实施方案的另一个优点是全天然的无谷粒仿肉制品块。
本公开提供的一个或多个实施方案的又一个优点是生产具有更自然的视觉外观而不是立方体和人工外观块的仿肉制品薄片。
本公开提供的一个或多个实施方案的又一个优点是最小化或防止仿肉制品薄片在包装中粘在一起。
本公开提供的一个或多个实施方案的另一个优点是通过物理处理进行食物产品质地改性,例如用于伴侣动物的湿食物。
本文描述了附加的特征和优点,并且根据以下具体实施方式和附图,这些特征和优点将显而易见。
附图说明
图1是如本公开的实施例1中那样经受不规则切割的仿肉制品块的非限制性示例的照片。薄片约0.5mm至1mm厚并且为薄而柔性的,具有带状的且非刚性质地。
图2是来自实施例1的薄片的照片,该薄片为薄而柔性的,具有带状的且非刚性质地。
具体实施方式
定义
下文提供了一些定义。然而,定义可位于下文的“实施方案”部分,并且以上标题“定义”并不表示“实施方案”部分中的此类公开不是定义。
如在本公开和所附权利要求中所用,单数形式“a,”“an”和“the”(“一个”、“一种”和“所述(该)”)包括复数指代物,除非上下文另外明确规定。因此,例如,提及组合物的“一片”或组合物的“该片”包括两片或更多片。在“X和/或Y”的上下文中使用的术语“和/或”应被解释为“X”或“Y”或“X和Y”。类似地,在“X或Y中的至少一者”的上下文中使用的术语“至少一者”应被解释为“X”或“Y”或“X和Y”。当在本文中使用时,尤其是后跟一列术语时,术语“示例”仅是示例性和例示性的,并且不应被视为排他性或全面性的。
如本文所用,“约”、“基本上”和“大约”应理解为是指某一数值范围内的数字,例如该所提及数字的-5%至+5%的范围内的数字,优选该所提及数字的-1%至+1%内的数字,更优选该所提及数字的-0.5%至+0.5%的范围内的数字,最优选该所提及数字的-0.1%至+0.1%的范围内的数字。
“规则”形状的薄片具有彼此基本上相同的形状和尺寸。“不规则”形状的薄片不具有彼此基本上相同的形状和尺寸。在一个优选的实施方案中,不规则形状的薄片各自具有不约等于其他薄片的对应尺寸的至少一个尺寸,优选不约等于其他薄片的对应尺寸的至少两个尺寸,更优选不约等于其他薄片的对应尺寸的至少三个尺寸。在一些实施方案中,不规则形状的薄片具有大约相同的厚度,但具有不约等于其他薄片的对应尺寸(例如,长度、宽度、对角线)的至少一个尺寸(例如,至少两个尺寸)。
如本文所用,关于薄片厚度的“薄”意指约0.5mm至约2.5mm的厚度。在一个实施方案中,薄片具有小于约1.7mm的厚度。在一个实施方案中,厚度为约0.5mm至约1.7mm。在其他实施方案中,厚度为约0.5mm至约1.5mm、约0.5mm至约1.3mm、约1mm至约1.7mm、或约1mm至约1.5mm。
“介于”两个值之间的范围包括这两个值。此外,本文中的所有数值范围都应理解为包含该范围内的所有整数或分数。另外,这些数值范围应理解为对涉及该范围内任何数字或数字子集的权利要求提供支持。例如,1至10的公开应理解为支持1至8、3至7、1至9、3.6至4.6、3.5至9.9等的范围。
本文中表示的所有百分比均以仿肉制品和/或对应肉糜的总重量的重量计,除非另有表述。提及pH时,其值对应于利用标准设备在25℃处测量的pH。
术语“食物”、“食物产品”和“食物组合物”意指旨在供动物(包括人类)摄食并且向动物提供至少一种营养物质的产品或组合物。术语“宠物食物”意指旨在供宠物食用的任何食物组合物。术语“宠物”意指可得益于或享用本公开所提供组合物的任何动物。例如,宠物可以是鸟类动物、牛科动物、犬科动物、马类动物、猫科动物、山羊类动物、狼类动物、鼠科动物、绵羊类动物或猪类动物,但宠物也可以是任何合适的动物。术语“伴侣动物”意指狗或猫。
“共混的”组合物仅具有至少两种组分,这些组分相对于彼此具有至少一种不同的特性,优选本公开的上下文中的至少水分含量和水活度。就这一点而言,将组合物描述为“共混的”并不意味着该共混的组合物已经受有时候称为“共混”的处理(即混合各组分以使得它们彼此不可区分),并且优选在将仿肉制品与另一种可食用组合物(例如,肉汁或肉汤)混合以形成本文所公开的共混的组合物时避免这种处理。
“干燥”食物组合物具有小于10重量%的水分和/或小于0.64的水活度,或在一些情况下两者兼有。“半湿”食物组合物具有约11重量%至约20重量%的水分和/或约0.64至约0.75的水活度,在一些情况下两者兼有。“湿”食物组合物具有超过约20重量%的水分和/或高于约0.75的水活度,或在一些情况下两者兼有。
“仿肉制品”是外观、质地和物理结构类似于天然肉片的肉糜产品。“全肉”组合物意指组合物中的所有宏量营养物质(即脂肪、蛋白质、碳水化合物)来自肉,并且在一些实施方案中,仿肉制品为全肉组合物。例如,全肉组合物不包含任何大豆、谷物(例如小麦、玉米、燕麦、大米、苋菜、大麦、荞麦、福尼奥米、小米、黑麦、高粱、黑小麦或藜麦)或来源于大豆或谷物的成分(例如谷蛋白、谷物淀粉)。由于微量营养物质(例如,维生素和矿物质)的存在,“全肉”组合物不一定包含100%的肉并且可能不包含100%的肉。在一些实施方案中,仿肉制品不是全肉组合物(例如,包含豌豆蛋白质、豌豆纤维或改性谷物淀粉诸如玉米淀粉)。
本文所用的“天然”符合美国饲料控制官员协会(AAFCO)的定义。具体地讲,天然食物产品或成分是仅来源于植物、动物或开采来源的饲料或饲料成分,其处于未加工状态或已经过物理处理、热处理、提炼、纯化、提取、水解、酶解或发酵,但是不通过化学合成方法产生或经受化学合成方法,并且不包含任何化学合成的添加剂或加工助剂,除了在良好制造实践中可能出现的量之外。
术语“薄片”、“块”和“切片”在本文中同义使用,并且所有术语意指优选地通过将本文所公开的肉糜切成单独的片而制成的多个单独的食物体。在一些实施方案中,薄片、块或切片为湿润或半湿的宠物食物片。
本文所公开的组合物可不含本文未具体公开的任何要素。因此,使用术语“包括/包含”的实施方案的公开内容包括“基本上由所指明的组分组成”的实施方案和“由所指明的组分组成”的实施方案的公开内容。类似地,本文所公开的方法可不含本文未具体公开的任何步骤。因此,使用术语“包括/包含”的实施方案的公开内容包括“基本上由所指明的步骤组成”的实施方案和“由所指明的步骤组成”的实施方案的公开内容。本文所公开的任何实施方案可与本文所公开的任何其它实施方案组合,除非另有明确和直接的说明。
“基本上由...组成”意指该实施方案包含超过50%的所识别组分,优选至少75%的所识别组分,更优选至少85%的所识别组分,最优选至少95%的所识别组分,例如至少99%的所识别组分。
实施方案
本发明人认识到,由于肉片在行进通过蒸汽烘箱时以及在蒸煮之后再次膨胀,仿肉制品薄片的挤出具有挑战性。由于蒸汽烘箱出口处蒸气的释放,表面变得非常凹凸不平,此外,这些“片材”的挤出将工艺限制在非常低的通过量。此外,由于骨和纤维积聚,肉糜造成模具小开口的潜在阻塞。
因此,本公开的一个方面是制备仿肉制品的方法,该方法包括:形成肉糜,通过模具形成肉糜以形成仿肉制品,并且用蒸汽加热所述仿肉制品(例如,通过使肉糜经受蒸汽烘箱),并且然后将烹熟的仿肉制品切割成薄片。薄片具有约0.5mm至约2.5mm的厚度。薄片在视觉上和质地上类似于真肉。
蒸汽烘箱可为将蒸汽施加到仿肉制品以加热仿肉制品的任何装置,例如通过将来自贮存器或水管线的水转换成蒸汽,并且本公开不限于蒸汽烘箱的具体实施方案。在一个实施方案中,蒸汽烘箱以介于约250kg/小时和约300kg/小时之间、优选介于约258kg/小时和约277kg/小时之间的通过量工作。在一个实施方案中,模具开口的尺寸为约10mm×5mm或10mm×10mm。
在一个实施方案中,将仿肉制品加热至约50℃至约70℃例如约60℃的温度。作为一个非限制性示例,蒸汽烘箱可使仿肉制品经受约60℃至约80℃(例如约70℃)的温度约150秒至约170秒(例如约160秒),并且可使用具有两个刀的装置将烹熟的仿肉制品切片。作为另一个非限制性示例,蒸汽烘箱可使仿肉制品经受约60℃至约80℃(例如约70℃)的温度约110秒至约130秒(例如约120秒),并且可使用具有四个刀的装置将烹熟的仿肉制品切片。
该方法可任选包括在切割前将烹熟的仿肉制品冷却至例如约20℃至约40℃例如约30℃的温度。任选地,烹熟的仿肉制品在切割之前不冷却。
薄片可与胶状物(即,凝胶形式的调味料)和/或肉汁(即,溶胶形式的调味料)混合以形成共混的食物组合物。胶状物或肉汁可为包含水和增稠剂的组合物,增稠剂为淀粉或树胶中的至少一种。薄片与胶状物或肉汁的比率可为约30∶70至约70∶30,例如约40∶60、约45∶55或约50∶50。
合适的树胶的示例包括结冷胶、黄原胶、瓜尔胶、槐树豆胶、果胶、角叉菜胶(如k-角叉菜胶、1-角叉菜胶和/或λ-角叉菜胶)、纤维素胶、阿拉伯树胶等,及其混合物。合适的淀粉包括天然淀粉、淀粉酯、淀粉醚和改性淀粉,诸如用异抗坏血酸改性的淀粉,及其混合物。淀粉来源可包括例如小麦、大麦、水稻、木薯、马铃薯和玉米。胶状物或肉汁还可包含右旋糖和/或甘氨酸,并且还可根据需要包括着色剂。还可根据需要包括为胶状物或肉汁添加风味和/或香味的成分。合适的肉汁的非限制性示例包括水、甘氨酸、黄原胶、右旋糖、木糖和氯化胆碱。
所得的共混的食物组合物可具有约75重量%至约90重量%的水分,例如约82%的水分;约5重量%至约15重量%的蛋白质,例如约9重量%的蛋白质;约1重量%至约10重量%的脂肪,例如约5重量%的脂肪;以及约1重量%至约5重量%的灰分,例如约2重量%的灰分。
可将仿肉制品薄片和胶状物或肉汁以所需比例填充到容器中以形成共混的食物(例如宠物食物),并且可将容器真空密封,并且然后在足以实现商业灭菌的时间-温度条件下蒸煮。可使用蒸煮工序,例如在约118℃至121℃的蒸煮温度下进行大约40分钟至90分钟,以产生适于商业生产的无菌产品。
例如,可将薄片与另一种可食用组合物,另一种可食用组合物诸如肉汁(例如,水中的淀粉和/或树胶)、其中炖入了另一种可食用组合物的肉汤、蔬菜(例如马铃薯、南瓜、西葫芦、菠菜、萝卜、芦笋、番茄、卷心菜、豌豆、胡萝卜、菠菜、玉米、青豆、利马豆、西兰花、芽甘蓝、花椰菜、芹菜、黄瓜、大头菜、山药及其混合物)、调味品(例如欧芹、牛至和/或菠菜薄片)或粗磨食物(例如干燥宠物食物的粒料)。
一般来讲,肉糜包含肉。在一些实施方案中,肉糜是如本文所定义的全肉肉糜。
在本公开中,术语“肉”意指处于新鲜状态或通过适当处理(例如冷冻)保存的肉和肉副产品,包括胴体、骨头、皮肤、内脏和肌肉,特别是适合宠物的那些类型的肉。肉包括粗粉,诸如肉粉、骨粉、鱼粉和家禽粉。在本公开中,鱼和鱼副产品分别被认为是肉和肉副产品。鱼和鱼副产品应理解为是指处于新鲜状态或通过适当处理保存的鱼或鱼部分,以及它们加工的副产品。鲑鱼或沙丁鱼可用作鱼,并且鱼粉可用作肉副产品。
合适的肉的非限制性示例包括家禽肉(例如鸡肉、火鸡肉、鸭肉和鹅肉);猪肉;牛肉,包括奶牛肉、小牛肉和犊牛肉;羊肉,包括羊羔肉和绵羊肉;鱼肉(例如金枪鱼肉、鲑鱼肉、鳟鱼肉和鳕鱼肉);以及得自此类肉的副产物。合适的肉副产品的非限制性示例包括被批准用于动物食物中的任何肉副产品,诸如机械去骨牛肉、鸡肉或鱼肉;牛肝和猪肝;肺;以及肾脏。
在一个实施方案中,肉类为不同类型的肉的组合。
在一个实施方案中,肉可包括从任何合适的来源获得的内脏。通常,内脏包括身体的柔软内部器官,例如肺、脾脏、肾脏、脑、肝脏、部分脱脂的低温脂肪组织,以及胃和肠,不含其内容物;特别是容纳在腹腔和胸腔内的那些器官。另外或替代柔软内部器官,内脏可包括血液和/或骨。内脏定义的一个实施例由美国饲料控制官员协会(AAFCO)给出。AAFCO通常将内脏定义为身体的三个大腔(腹部、胸部和骨盆)中的所有器官,但将鱼的内脏定义为身体大腔中的所有器官,包括鳃、心脏、肝脏、脾脏、胃和肠。类似地,AAFCO将哺乳动物的内脏定义为身体大腔中的所有器官,包括食道、心脏、肝脏、脾脏、胃和肠,但不包括肠道的内容物,并且将家禽的内脏定义为身体大腔中的所有器官,包括食道、心脏、肝脏、脾脏、胃、嗉囊、砂囊、未发育的卵和肠。在各种实施方案中,可如本领域技术人员已知的那样预处理内脏,例如通过搅拌、均质化、乳化等。肉糜的一些实施方案包括鸡内脏。
肉糜还包含紧实剂,例如血浆、全蛋粉、瓜尔胶、豌豆纤维、豌豆蛋白质、羧甲基纤维素(CMC)或改性谷物淀粉诸如改性玉米淀粉中的一者或多者。改性淀粉是已经受物理处理、酶处理或化学处理中的一者或多者的淀粉。
在一些实施方案中,紧实剂可为仿肉制品的约6.0重量%至约9.0重量%。在一些实施方案中,紧实剂为单独的血浆或与另一种紧实剂的组合。例如,紧实剂可选自:(i)为仿肉制品的约6.0重量%至约9.0重量%的血浆,例如为仿肉制品的约8.0重量%至8.75重量%的血浆,(ii)为仿肉制品的约6.0重量%至约9.0重量%的血浆(例如为仿肉制品的约6.0重量%至约8.0重量%的血浆)与约0.5重量%至约5.0重量%的豌豆蛋白质(例如约1.0重量%至约2.0重量%的豌豆蛋白质)的组合,(iii)为仿肉制品的约6.0重量%至约9.0重量%的血浆(例如为仿肉制品的约6.0重量%至约8.0重量%的血浆)与约0.5重量%至约5.0重量%的豌豆纤维(例如约1.0重量%至约2.0重量%的豌豆纤维)的组合,以及(iv)为仿肉制品的约6.0重量%至约9.0重量%的血浆(例如为仿肉制品的约6.0重量%至约8.0重量%的血浆)与约0.01重量%至约0.10重量%的CMC(例如约0.03重量%至约0.05重量%的CMC)的组合。
仿肉制品(即,加热的肉糜)可具有约5.0重量%至约15重量%的水,例如约8.0重量%至约9.0重量%的水。水的至少一部分可由加热仿肉制品的蒸汽提供。
除肉、紧实剂和水以外,仿肉制品还可包含其他组分,例如动物脂肪、维生素、矿物质、防腐剂、着色剂或增味剂中的一种或多种。
合适的动物脂肪的非限制性示例包括鸡肉脂肪、猪肉脂肪、牛脂或油脂。合适的维生素的非限制性示例包括维生素A,维生素B(例如氯化胆碱)、维生素C、维生素D、维生素E和维生素K中的任一种,包括前述物质的各种盐、酯或其他衍生物。合适矿物质的非限制性示例包括钙(例如碳酸钙)、磷、钾、钠、铁、氯、硼、铜、锌、镁、锰、碘、硒等。
合适的防腐剂的非限制性示例包括三聚磷酸钠、山梨酸钾、山梨酸、对羟基苯甲酸甲酯钠、丙酸钙、丙酸及其组合。合适的着色剂的非限制性示例包括FD&C色素,诸如蓝色1号、蓝色2号、绿色3号、红色3号、红色40号、黄色5号、黄色6号等;天然色素,诸如烤麦芽粉、焦糖色素、胭脂树红、叶绿酸、胭脂虫红、甜菜苷、姜黄、藏红花、辣椒粉、番茄红素、接骨木汁、班兰、蝶豆花等;二氧化钛;以及技术人员已知的任何合适的食物着色剂。合适的增味剂的非限制性示例包括酵母、牛脂、提炼的骨粉(例如,家禽肉、牛肉、羊羔肉和猪肉)、风味提取物或共混物(例如,烤牛肉)、动物消化物等。
在一些实施方案中,可将增塑剂或水控制剂添加到肉糜中以促进保留可用水中的至少一些,从而软化最终成品的质地。可使用任何合适的增塑剂或水控制剂。非限制性示例包括氢化玉米糖浆、甘油、丙二醇、丁二醇、多元醇诸如甘油和山梨醇、糖诸如转化糖和蔗糖、以及盐诸如氯化钠和焦磷酸钠。
实旋例
以下非限制性实施例是本公开提供的实施方案的说明。
实施例1
中试试验测试了作为肉紧实剂的多种成分,特别是血浆、全蛋粉、豌豆纤维、豌豆蛋白质、纤维素、羧甲基纤维素(CMC)、改性玉米淀粉和瓜尔胶。血浆是获得允许薄切割的紧实块的最佳紧实剂。全蛋粉对紧实度具有良好影响。豌豆蛋白质和豌豆纤维可用于代替血浆粉末的一部分。血浆粉末的一部分用CMC代替。例如,在配制物中使用0.04重量%的CMC和1.96重量%的水来代替2%的血浆粉末。CMC样品具有较低质量的块。改性玉米淀粉允许略微更顺滑的切割,但排除薄片为“全肉”。
下表1中提供了能够制备薄片的配制物的示例。将薄片与肉汁混合以制备肉汁∶薄片比率为40∶60的薄片和肉汁组合物。所得的营养分布为82重量%的水分、9重量%的蛋白质、5重量%的脂肪和2重量%的灰分。
表1
成分 | 基于仿肉制品的重量% |
器官/无骨肉和肉副产品(包括骨粉) | 50%至65% |
带骨肉和肉副产品(包括骨粉) | 0%至30% |
紧实剂 | 6%至9% |
维生素/矿物质 | 0.5%至3% |
水 | 0至10% |
执行切割测试。将切片切成约2mm的厚度,并且即使在切割前不冷却仿肉制品的情况下,也能获得具有良好质地的薄片。用具有几乎相同最终产品的10mm×10mm模具或10mm×5mm模具挤出肉糜。在每次试验期间根据肉糜粘度、烹饪期间产生的气泡量和切割质量对参数进行调整。对于使用8重量%血浆的配方,通过量介于258kg/小时和277kg/小时之间,这可用新模具例如15mm×15mm模具进行改善。
然后在切割过程中测试两个不同的切片机。首先,将通常用于人类食物如香肠或蔬菜的具有二十四个刀的切片机用于中试试验。使用不同的参数设置(即,调节带速和刀速)以及两个不同的条温来检查切割之前的冷却是否具有显著影响。
一些仿肉条被冷却到30℃,而热的仿肉条处于60℃。对于所测试的配方,未观察到切割质量方面的差异。如图1所示,获得非常好的薄片,带速为15Hz,刀速为45Hz,同时使用5至20个仿肉条,靠近切割。
对于不规则薄片,带速增大至20Hz,刀速降低至30Hz至40Hz,同时具有15至20个仿肉条。然后制备厚度小于1mm的薄片,使用12Hz的带速和66Hz的刀速(图2)。
在进行或不进行事先冷却的情况下测试切割步骤。未观察到外观差异,并且块在未冷却的情况下的紧实度足以经受切片。
将第二切片机与冷冻的仿肉条一起使用。移除内部带以获得更不规则的块。
执行传送测试。就这一点而言,蒸汽烘箱和切片机带的不同速度需要特定的传送过程。切片机带速通常快于蒸汽烘箱速度并且不能同时切割40个仿肉条,因此必须管理从烘箱带到切片机的10至20个50cm至100cm的仿肉条的传送。测试在50cm仿肉条上的标准传送,没有观察到劣化和细粒,其中由旋转阀切割非常少的仿肉条。
执行进一步的试验以测试样品的适口性。例如,使用具有肉、8重量%血浆和一些调味品(即,菠菜和胡萝卜)的配方。适口性结果是8%排除率/128g平均食用,这表明适口性非常好。
关于块尺寸,将标准尺寸(10mm×10mm×7mm)的适口性与具有相同配方(8重量%血浆)和相同肉汁:块或肉汁:薄片比率的薄片尺寸(10mm×10mm×2mm)进行比较。关于配制物,将具有8重量%血浆的全肉与具有3重量%小麦粉的全肉进行比较,并且将具有8重量%血浆的全肉与具有2重量%改性玉米淀粉的全肉进行比较。在这些试验中未观察到对适口性的影响。然而,将具有8重量%血浆且无内脏的全肉与具有8重量%血浆及鸡内脏的全肉进行比较,观察到包含鸡内脏对适口性的积极影响。
概括地讲,块尺寸对适口性没有影响,可添加改性淀粉以实现更顺滑的切割而不使适口性劣化,并且鸡内脏优选包含在配方中。
总之,对于具有全肉和8重量%血浆粉末的配方,以及具有6重量%血浆粉末和2重量%改性玉米淀粉的组合的全肉的配方,在适口性和薄片产生能力方面获得良好结果。任选地,可包括内脏。
实施例2
测试了基于肉的蒸汽烘箱块的不同配方,以便实现将承受快速切片和后续混合的顺滑切片。下表2示出了包含血浆的全肉肉糜的配方(“标准”)。该标准配制物使用的紧实剂诸如血浆的量为仿肉制品的约2重量%至5.5重量%(例如约5重量%)。将标准配制物用作使用较大量的紧实剂(具体地讲6重量%至9重量%的仿肉制品)的配制物的比较对照。
表2
成分 | 基于仿肉制品的重量% |
器官/无骨肉和肉副产品(包括骨粉) | 55%至75% |
带骨肉和肉副产品(包括骨粉) | 10%至30% |
紧实剂 | 2%至5.5% |
水 | 0至10% |
维生素/矿物质 | 0.5%至3% |
可使用10mm×5mm的模具,但使用10mm×10mm的模具,使得切片更大。这些中试试验涉及使用具有四个刀的切片机将仿肉制品切片。烹制时间从约160秒减少至约120秒。槽温度为约70℃。
在将肉糜挤出通过模具并在蒸汽烘箱中烹制之后,将条(不是块)从带上取下到实验室进行质地分析。进行质地测量以示出断裂前的最大力。条为10mm×10mm±2mm,取决于配方在蒸汽烘箱中的膨胀。在大多数试验中,所用的模具为10mm×10mm。使用以下设置进行质地分析:
探头:6mm直径
测试速度:2mm/秒
距离:条高度的70%
10次重复
以克为单位测量的断裂力
除非另外指明,否则测量均在室温(23℃)处进行。
初始试验测试了以下配方:(i)“标准”全肉配制物和基于标准配制物的配制物,特别是使用以机械方式回收的火鸡肉(MRM火鸡肉)代替胴体的无骨配方;(ii)“高血浆”配方,其中8.75重量%的血浆和含肾脏的肉一起使用;(iii)“瓜尔胶+血浆”配方,其中5重量%的血浆和1.1重量%的瓜尔胶与含肾脏的肉一起使用;以及(iv)“蛋+血浆”配方,其中5重量%的血浆和6.6重量%的全蛋粉与含肾脏的肉一起使用。
质地分析结果显示,“高血浆”样品(ii)得到最紧实的块,并且“蛋+血浆”样品(iv)在外观上类似。“瓜尔胶+血浆”样品(iii)不太光滑,但仍然不具有许多细粒。
第二个试验进一步研究了,其中一小部分血浆被另选来源替代的高血浆概念。评估了三种配方:(i)“高血浆(-)水”样品使用未添加水(被3重量%胴体替代)的8.75重量%血浆,(ii)“豌豆蛋白质”样品使用6.5重量%的血浆和2重量%的豌豆蛋白质,(iii)“改性淀粉”样品使用6.5重量%的血浆和2重量%的改性玉米淀粉。
质地分析结果显示,全部三种配方具有类似的最大力,并且样品也显示它们在外观上接近。主要区别在于改性淀粉配方(iii)产生略微更淡黄色的肉汁,但肉汁仍然相当澄清。一个月后打开的样品看上去甚至更光滑。
第三个试验进一步研究了改变肉使其包括油渣以得到更干的肉糜,从而防止烹熟的条粘在一起的效果。评估了三种不同的配方:(i)“高血浆+油渣”样品使用8重量%的血浆与3.5重量%的猪油渣(无内脏);(ii)“7%的血浆+1%的豌豆蛋白质”样品使用7重量%的血浆和1重量%的豌豆蛋白质以及3.5重量%的猪油渣(无内脏);以及(iii)“6%的血浆+2%的豌豆蛋白质”样品使用6重量%的血浆和2重量%的豌豆蛋白质以及3.5重量%的猪油渣(无内脏)。
质地分析结果显示,5%血浆配方不太紧实,这反映在最终产品中。具有5%血浆的标准配方是不含所定义的块的糊状的,并且豌豆蛋白质/油渣得到更浑浊的肉汁(油渣中未添加着色剂)。
第四次试验测试了内部豌豆纤维作为高血浆(8%)配方中的一部分血浆的替代物的功效。评估了四种不同的配方:(i)“高血浆+油渣”样品使用8重量%的血浆与3.5重量%的猪油渣(无内脏);(ii)“7%血浆+1%内部豌豆纤维”样品使用7重量%的血浆和1重量%的豌豆纤维以及3.5重量%的猪油渣(无内脏);(iii)“6%血浆+2%内部豌豆纤维”样品使用6重量%的血浆和2重量%的豌豆纤维以及3.5重量%的猪油渣(无内脏);以及(iv)“6%血浆+1%内部豌豆纤维”样品使用6重量%的血浆和1重量%的豌豆纤维以及3.5重量的%猪油渣(无内脏)。
质地分析结果显示,相对于标准物具有更多血浆的样品均呈现良好的薄片状;它们吸收更多肉汁并且周围的肉汁看上去有点暗。同样,具有5%血浆的标准配方产生具有大量细粒的较低质量薄片。
怀疑第四次试验中所用的油渣是产生浑浊肉汁和“砂砾”质地的原因,因此在第五次试验中将其排除。相反,包括火鸡皮,并且将内脏和肾脏的量替换为胴体,以达到相同的水分含量而无油渣。脂肪水平随猪肉脂肪而增加。
具体地讲,第五次试验评估了以下样品:(i)“8%血浆”样品,含8重量%的血浆,具有火鸡皮,不含油渣;(ii)“6%血浆+2%纤维素”样品,含6重量%的血浆和2重量%的纤维素,具有火鸡皮,不含油渣;(iii)“8%血浆+猪肉脂肪”样品,含8重量%的血浆,具有猪肉脂肪,无油渣或火鸡皮;以及(iv)“6%血浆+CMC 0.04%”样品,含6重量%的血浆、0.04重量%的CMC和水。
质地分析结果显示,CMC样品在统计学上不太紧实,但仍获得视觉上良好的薄片。所有样品均产生明确的块。肉汁仍比先前样品有点浑浊。
用装配到切片机的另外的刀进行第六次试验,使得切片机具有四个刀,而不是两个刀。相应地调节蒸汽烘箱参数以满足标准通过量并获得薄片。测试的配方为“标准”配制物和“高血浆”和“改性淀粉”配方,这些配制物和配方先前得到所有测试选项的最佳外观结果。
质地分析结果显示,高血浆配方的紧实度显著高于其他两种配方。改性淀粉配方得到比5%血浆配方好得多的薄片。与先前的试验相比,对于标准5%血浆配方,更多的刀得到略好的薄片。但是,与其他两个样品相比,“标准”配方仍能得到更粗糙的切片和更多的细粒。就条自身而言,20℃处的断裂力目标应为约700g。
总之,试验表明,血浆为6重量%或用其他粉末作为替代物,并且用具有两个刀的切片机及进行切割,产生薄(例如,0.5mm至2.5mm)的切片。对于较少血浆和不添加其他紧实剂的情况,增加切片机中刀的数量提供了一些改善。还在肉糜中用8重量%至8.75重量%的血浆制得薄片。如果血浆以1∶1比率降至6.5重量%以下,则豌豆纤维、改性玉米淀粉、纤维素和豌豆蛋白质可用于帮助提供紧实度和看起来更光滑的块。与血浆不同,这些其他紧实剂可使得肉糜在带上更好地“直立”,并且还可通过从肉汁中吸收更多水来帮助提供光滑度。CMC是有效的,并且0.04%的CMC可有效地替代2重量%的血浆。蛋粉也是部分血浆替代的良好替代物,并且可潜在地用于完全替代血浆。
应当理解,对本文所述的目前优选的实施方案作出的各种变化和修改对于本领域的技术人员将为显而易见的。可在不脱离本发明主题的实质和范围且不减弱其预期优点的前提下作出这些变化和修改。因此,此类变化和修改旨在由所附权利要求书涵盖。
Claims (20)
1.制备食物产品的方法,所述方法包括:
形成包含肉和紧实剂的肉糜,所述紧实剂选自血浆、全蛋粉、瓜尔胶、豌豆纤维、豌豆蛋白质、羧甲基纤维素(CMC)、改性谷物淀粉及其混合物;
引导所述肉糜通过模具以形成仿肉制品;
用蒸汽加热所述仿肉制品以形成烹熟的仿肉制品;以及
将所述烹熟的仿肉制品切割成薄片,其中所述薄片具有约0.5mm至约2.5mm的厚度。
2.根据权利要求1所述的方法,其中所述紧实剂选自(i)单独的血浆而无另一种紧实剂,(ii)血浆和豌豆蛋白质的组合,(iii)血浆和豌豆纤维的组合,以及(iv)血浆和CMC的组合。
3.根据权利要求2所述的方法,其中所述紧实剂为所述仿肉制品的约6重量%至约9重量%。
4.根据权利要求1所述的方法,其中所述紧实剂占血浆的至少50重量%。
5.根据权利要求1所述的方法,其中所述仿肉制品的所述加热包括使所述仿肉制品经受通过量为约250kg/小时至约300kg/小时的蒸汽烘箱。
6.根据权利要求1所述的方法,其中所述烹熟的仿肉制品具有约50℃至约70℃的温度。
7.根据权利要求1所述的方法,所述方法包括在所述切割之前冷却所述烹熟的仿肉制品以形成冷却的仿肉制品,使得所述冷却的仿肉制品具有约20℃至约40℃的温度。
8.根据权利要求1所述的方法,所述方法包括将所述薄片与胶状物或肉汁混合以形成共混的食物组合物,所述共混的食物组合物中所述薄片与所述胶状物或肉汁的比率为约30∶70至约70∶30。
9.根据权利要求8所述的方法,所述方法还包括用所述共混的食物组合物填充容器,其中所述容器被真空密封并蒸煮。
10.根据权利要求1所述的方法,其中所述肉糜是全肉肉糜。
11.根据权利要求1所述的方法,其中所述食物产品是宠物食物产品。
12.包含仿肉制品的食物产品,其中所述仿肉制品包含厚度为约0.5mm至约2.5mm的薄片,并且其中所述仿肉制品包含量为约30重量%至约90重量%的肉和量为约6重量%至约9重量%的紧实剂,其中所述紧实剂选自血浆、全蛋粉、瓜尔胶、豌豆纤维、豌豆蛋白质、羧甲基纤维素(CMC)、改性谷物淀粉及其混合物。
13.根据权利要求12所述的食物产品,其中所述紧实剂占血浆的至少50重量%。
14.根据权利要求12所述的食物产品,其中所述薄片为不规则形状的。
15.根据权利要求12所述的食物产品,其中所述薄片由天然成分组成。
16.根据权利要求12所述的食物产品,所述食物产品还包含胶状物或肉汁。
17.根据权利要求12所述的食物产品,其中所述薄片中的每一个薄片为全肉组合物。
18.根据权利要求12所述的食物产品,其中所述薄片中的每一个薄片为半湿食物组合物或湿食物组合物。
19.权利要求12所述的食物产品,其中所述薄片中的每一个薄片基本上由所述肉、所述紧实剂、水、以及动物脂肪、维生素、矿物质、防腐剂、着色剂或增味剂中的一种或多种组成。
20.根据权利要求12所述的食物产品,其中所述食物产品是宠物食物产品。
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- 2019-03-06 WO PCT/IB2019/051818 patent/WO2019171298A1/en unknown
- 2019-03-06 EP EP19715989.0A patent/EP3761805A1/en active Pending
- 2019-03-06 EP EP23211602.0A patent/EP4305970A2/en active Pending
- 2019-03-06 MX MX2020009139A patent/MX2020009139A/es unknown
- 2019-03-06 BR BR112020017423-8A patent/BR112020017423A2/pt unknown
- 2019-03-06 AU AU2019229838A patent/AU2019229838B2/en active Active
- 2019-03-06 US US16/294,148 patent/US11291229B2/en active Active
- 2019-03-06 CA CA3092763A patent/CA3092763A1/en active Pending
- 2019-03-06 JP JP2020545650A patent/JP7263375B2/ja active Active
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CN1423529A (zh) * | 1999-11-16 | 2003-06-11 | 雀巢制品公司 | 肉糜制品 |
CN102264247A (zh) * | 2009-01-02 | 2011-11-30 | 雀巢产品技术援助有限公司 | 具有真实肉样外观、感觉和纹理的食物组合物 |
CN104883898A (zh) * | 2012-12-04 | 2015-09-02 | 雀巢产品技术援助有限公司 | 假肉糕食品组合物 |
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RU2020132104A (ru) | 2022-03-29 |
US20190274340A1 (en) | 2019-09-12 |
JP2021516546A (ja) | 2021-07-08 |
WO2019171298A1 (en) | 2019-09-12 |
EP3761805A1 (en) | 2021-01-13 |
AU2019229838A1 (en) | 2020-09-03 |
AU2019229838B2 (en) | 2023-11-02 |
JP7263375B2 (ja) | 2023-04-24 |
MX2020009139A (es) | 2020-09-25 |
EP4305970A2 (en) | 2024-01-17 |
US11291229B2 (en) | 2022-04-05 |
BR112020017423A2 (pt) | 2020-12-22 |
CA3092763A1 (en) | 2019-09-12 |
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