CN1118225A - 具有葡糖酸-δ-内酯防腐剂系统的蛋黄酱和调味品组合物 - Google Patents
具有葡糖酸-δ-内酯防腐剂系统的蛋黄酱和调味品组合物 Download PDFInfo
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- CN1118225A CN1118225A CN95108585A CN95108585A CN1118225A CN 1118225 A CN1118225 A CN 1118225A CN 95108585 A CN95108585 A CN 95108585A CN 95108585 A CN95108585 A CN 95108585A CN 1118225 A CN1118225 A CN 1118225A
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Abstract
蛋黄酱和调味品产品,包括低卡、低脂蛋黄酱和低卡、低脂、可舀取或可倒注的调味品组合物,它们具有作为防腐剂系统的足量的以降低pH值至约3.5或更低,最好约3.3或更低的葡糖酸-δ-内酯和可有可无的乙酸。该组合物与现行市场上的产品相比具有对微生物腐败增加的抗性,因而具有延长的货架陈列期限,没有与现行可购得产品相同的酸“刺激性”。
Description
本发明涉及蛋黄酱和可舀取或可倒注的调味品组合物,包括具有延长的货架陈列期限和对微生物生长高抵抗力的低热低脂蛋黄酱和低热低脂、可舀取或可倒注的调味品组合物。本发明的组合物也具有合意的感观性质和最小的令人讨厌的酸刺激性。更具体地说,本发明涉及其中使用葡糖酸-δ-内酯(本文有时称作“GDL”),使用或不使用乙酸降低pH值至低于约3.5以阻止微生物生长的蛋黄酱和调味品产品。
陈列架上稳定的能阻止多种形式的食品腐败的蛋黄酱和拌色拉的调味汁是普遍可购得的。例如,食品生产商已经懂得使用被称作协同性防腐技术来控制广谱的细菌、酵母和真菌,以及用来降低与某些病原体如沙门氏菌、金黄色葡萄球菌、单核球增多性李氏杆菌的存在相关的危害健康的危险性。
协同防腐基于配方组分的相互作用的抗微生物作用。这些作用由用于配方中的酸和盐的类型的百分比,以及配方的pH值和水活性(aw)确定。许多可倒注的颗粒化的调味品也包括抗真菌防腐剂例如山梨酸、苯甲酸钠、苯甲酸钾和/或山梨酸钾以延长货架陈列期。此外,冷冻具有已知的抗低温敏感性微生物的制菌作用。
US4,927,657公开了被认为具低酸的拌色拉调味品,该调味品具有由至少两种食用酸组成的防腐剂系统,以标准的或高的酸总水平作为习用酸稳定系统(例如100%乙酸或乳酸)的完全替代品。食用酸用一种或多种食用盐缓冲增高的pH值以降低酸度。糖也被说成是对加强酸度降低有用。
按照US4,756,919,富马酸在化学防腐剂缺少或低水平情况下可单独或与食物酸化剂结合使用保护包含食物产品(包括拌色拉调味料和蛋黄酱)的酸性物免受乳酸菌微生物腐败。在通常使用乙酸作组分的食物产品中,减少乙酸的量,并用使可滴定酸的总酸量与仅使用乙酸时的相同的富马酸量取代乙酸。
按照美国专利US4,145,451,据说蛋黄酱和拌色拉调味品类组合物可在无化学防腐剂下用乙酸和磷酸的组合物保存。所用的乙酸的量和磷酸的量的选择,首先是选择乙酸的量使其提供所需的酸味和辛辣味,选择磷酸的量基于水份份、糖度和乙酸存在量。
近年来,低卡“轻”蛋黄酱和调味品产品被引入市场,并得到普遍接受。从微生物学的角度说,这些低卡配方比传统的全卡产品造成更大的腐败危险性。尽管低热值调味品可以具有与全卡调味品类似的组成,但其热值含量因用水替代包含在全卡配方中的全部或部分的油成份而降低。然而,用水替代油也可以改变调味品的口味,并且常影响菌学稳定性。即使抗真菌防腐剂掺入到低卡蛋黄酱和可舀取和可倒注的调味品配方中降低酵母和/或霉菌腐败,但对抗乳酸菌和某些病原体有很小的作用或者是完全没有作用。
因为低卡配方中增加的湿度水平提高了微生物活性的可能性,所以对用在这种配方中的微生物学稳定系统的需求也有增加。然而,提高配方的酸含量以适应这种需求产生了其它问题,因为这些辅助剂明显影响配方的刺激性和口味。因此,尽管低卡配方问世已过30年(参见,例如US2,916,383 Nasarevich etal.和US2,916,384 Bondi et al.),但食品生产商一直在寻找同时能延长该产品货架陈列期限和改善该产品风味的方法。
GDL用于食用产品已知有一些时间了。例如,Baur在US3,211,558中公开了使用GDL抑制全卡色拉油中高熔点固体(“clouding”)析出。GLD在所形成的宠物食物产品中用作防腐剂(参见US4,011,346 Ernst),并且降低低酸、热敏食料(特别是某些蔬菜)所需的热处理量,以保持营养学和感观性质(参见US4,741,911McIntyre)。Malyniak等在US4,931,297中公开了使用GDL与己二酸和柠檬酸的必要结合以保存食品材料而不造成大量的酸味。
GDL已用作未消毒的部分制备的水果、面团、蔬菜、肉类、禽蛋或鱼类食料冷冻贮藏的防腐剂(参见WO91/02465 Weiss et al.)和用于保存含有发酵剂的糊状物来源的食品。例如,烙饼和奶蛋饼(参见G.B.2,036,533 Burton et al.)。有趣的是,GDL也用来提供用于发酵过程的乳杆菌生长的最适环境以保存蛋白食品(参见W088/04527 Aaltonen et al.)。
生产商也试图使用食用酸的各种混合物降低pH值减少拌色拌调味品的刺激性,以向消费者提供味道可接受的产品(参见US4,927,657前文讨论过)。然而,用GDL完成低卡配方中的这一任务,在本发明之前是未知的。
本发明的目的之一是提供蛋黄酱和可舀取或可倒注的调味品组合物,包括低卡低脂蛋黄酱或低卡、低脂、可舀取或可倒注的调味品组合物,它以具有比现有可购得的类似产品更长的货架陈列期限。
本发明的另一个目的是提供蛋黄酱和可舀取或可倒注的调味品组合物,包括低卡、低脂蛋黄酱或低卡、低脂、可舀取或可倒注的调味品组合物,它们具有所期望的感观性质和最小的讨厌的酸刺激性。
本发明再一个目的是提供一种改善抗微生物生长从而延长该组合物货架陈列期限的方法,该方法包括加入足够量的葡糖酸-δ-内酯,可加入可不加入乙酸,来降低pH值至约3.5或更低。
本发明另一个目的是提供一种改善抗微生物生长从而延长组合物货架陈列期限的方法,所述组合物以蛋黄酱或调味品组合物为基础,包括低卡、低脂蛋黄酱或低卡、低脂、可舀取或可倒注的调味品组合物,该方法包括向这种组合物中加入含有足量葡糖酸-δ-内酯和可有可无的乙酸(以降低所述组合物的pH值至约3.5或更低)的组分蛋黄酱或可舀取或可倒注的调味品组合物。
本发明的蛋黄酱和调味品组合物具有对微生物生长的较高抗性、合意的感觉性质和最低的讨厌的酸刺激性。特别是,向蛋黄酱和可舀取或可倒注调味品组合物(包括低卡低脂蛋黄酱和低卡、低脂、可舀取或可倒注调味品组合物)中掺入足量的葡糖酸-δ-内酯和可有可无的乙酸,以降低pH值至约3.5或更低,最好是3.3或更低。按照本发明,葡糖酸-δ-内酯在不存在其它酸味剂时可用作防腐剂,它可在无其它酸味剂存在下与抗真菌剂结合使用,或者它可在无其它酸味剂存在下与乙酸,与或不与抗真菌剂结合使用。蛋黄酱和调味品组合物的货架稳定性由本发明的防腐剂系统在保持合意口味特征的同时而延长。
本发明涉及使用GDL减少由蛋黄酱和可舀取和可倒注调味组合物中乳杆菌、酵母和其它微生物引起的腐败的危险性。
本发明的组合物包含约0-60%(重量)食用油,10-99%(重量)水份、约0-30%(重量)甜味剂,余量是食物固体和防腐系统,该系统含有低于约1%(重量)的葡糖酸-δ-内酯,优选地是与抗真菌剂(例如,山梨酸、苯甲酸、苯甲酸钠、苯甲酸钾,和/或山梨酸钾)结合,可与可不与乙酸结合,以提供广谱的协同防腐剂。本发明的组合物具有低于3.5的pH值,最好是约3.3或更低。
用于本发明的合适的食用油是通常用于制造蛋黄酱和调味品产品的,包括但不限于源于油籽例如棉籽、大豆、玉米、芝麻或红花的甘油三酸酯油类或其混合物。其它常用于食品中的油例如橄榄油、菜油、花生油和其它蔬菜油是合适的。
任何通常用于食品中的天然或人工甜味剂可用于本发明的组合物中。合适的甜味剂包括但不限于蔗糖、果糖、葡萄糖、玉米浆固体、糖精和天冬酰苯丙氨酸甲酯。
能用于制造本发明的组合物的其它组分包括但不限于西红柿果肉、牛肉提取物、微晶纤维素、芥末粉、桔子皮、果胶、钙、蔬菜和/或水果泥、脱脂乳、酪乳、蛋黄、脱水酸奶油、无脂干乳、食物颗粒(例如,成肉、奶酪和碎蔬菜)、盐、胡椒、胶(例如黄原胶和褐藻胶衍生物)、乳化剂、淀粉、营养纤维、香料和调味料等。
葡糖酸-δ-内酯(Merck Index ref.4317(10th Ed.(1983))是葡糖酸的自身酯(内酯)。Merk lndex将其味道描述为“甜的”,而葡糖酸被描述为具有“中等酸味”。GDL被水水解(例如,1%水溶液开始pH值为3.6,两个小时内变为2.5),并存在于溶液中,如下列平衡式所示:
第二种内酯,葡糖酸-γ-内酯(GGL),也存在这一水溶液中,该内酯中,第三个,即远离羧基的γ碳也被酯化。
在水溶液中时,形成大部分葡糖酸,少数以葡糖酸-δ-内酯和葡糖酸-γ-内酯的混合物保留下来。
GDL被描述为“时间释放”酸味剂,在低脂或无脂产品(其中脂肪/油组分已由水取代)中,由典型抗菌酸味剂例如柠檬酸、苹果酸或酒石酸的存在较由GDL的存在对其产品的味道产生更多的不利影响。
GDL已用于保存低酸、热敏的罐头食品(US4,741,911McIntyre et al.)和保存水果、面团、蔬菜、肉类、禽蛋和鱼类(WO91/02465 Weiss et al.)。然而,上述两种出版物告知对产品所产生的平衡pH值低于4.6,较好的是4.3-4.6,该pH值不足够低以阻止乳酸菌的生长。
GDL也已与己二酸和柠檬酸结合用于存储大范围的食品包括高酸食品(US4,931,297,Malyniak et al.)以提供肝酱的抗菌保护(Robert H.Madden 52 J.Food Prolection,881(Dec.1989));延长色拉的货架陈列期(Food Eng.,Sep.1989),防止含不饱和脂肪的油的氧化(US3,211,558Baur)。
各种其它参考资料还进一步表明了GDL的用途:用于饲料组合物中(JP 79-27885 Toyo Jozo);与无水乙酸钠结合作为防腐剂(JP 75-21531 Toyo Brewing);用作豆酱防腐剂(JP 74-34821Okumo Seiyaku);用作食品防腐剂(例如EP-A-335896,1989Cultor 0Y);与抗真菌剂结合作为宠物食品(US4,011,346Ernst);和作为“半湿”产品(GB2,036,533 Burton etal.)。
本发明的防腐系统在pH约3.5或更低,优选地在约3.3或更低下有效地起作用。该系统必需并最好含有葡糖酸-δ-内酯,可有可无乙酸和/或抗真菌剂。葡糖酸-δ-内酯使用的浓度达基于被保存的蛋黄酱的调味品组合物总重量的约1%。
按照本发明的一个具体实施方案,提供了蛋黄酱和可舀取或可倒注调味品组合物,包括低卡、低脂蛋黄酱和低卡、低脂、可舀取或可倒注调味品组合物,它们包括足量葡糖酸-δ-内酯和可有可无的乙酸,以降低pH值至约3.5或更低,最好是约3.3或更低。
按照本发明的另一个具体实施方案,提供了改善对微生物生长的抗性从而延长这种蛋黄酱和调味品组合物的货架陈列期的方法。该方法实质上包括加入足量的葡糖酸-δ-内酯和可有可无的乙酸以降低pH至约3.5或更低,优选地约3.3或更低,在一个优选的实施方案中,加入抗真菌剂。
按照本发明,也提供了改善对微生物生长的抗性从而延长组合物的货架陈列期限的方法,所述组合物是以蛋黄酱和可舀取的或可倒注的调味品组合物(包括低卡低脂蛋黄酱或低卡低脂、可舀取或可倒注调味品组合物)为基础。该方法实质上包括向所述组合物中加入含有足量葡糖酸-δ-内酯和可有可无的乙酸(以降低所述组合物的pH值至约3.5或更低,最好是约3.3或更低)的组分蛋黄酱或可舀取或可倒注的调味品组合物,包括低卡、低脂蛋黄酱或低卡、低脂、可舀取或可倒注调味品组合物。
在下列实施例中,除非其它的特别限定,所有的百分比均为重量百分比,所有的醋均是120格令(grain)。
实施例1低卡、低脂蛋黄酱货架稳定性
为了估介GDL在延长低卡、低脂蛋黄酱货架陈列期上的作用,按表1所示配方制备了三个样品。
表1淀粉糊状物 M-1 M-2 M-3成分1水 80.2971 80.2971 79.1366淀粉(Dress′n 400) 8.2128 8.2128 8.2128蔗糖 3.7941 3.7941 3.7941水(添加) 1.5468 1.5468 1.5468醋(120格令) -0- 2.7622 5.5244山梨酸钾 0.1785 0.1785 0.1785黄原胶 0.1785 0.1785 0.1785芥末粉 0.1785 0.1785 0.1785柠檬汁(浓缩) 0.0893 0.0893 0.0893调节水 4.3639 1.6017 -0-GDL 1.1605 1.1605 1.1605配方成分1淀粉糊状物 56.0099 56.0099 56.0099混和色拉油 32.4955 32.4955 32.4955Spicol 0.2342 0.2342 0.2342蛋黄(10%盐) 4.924 4.924 4.924水 4.8077 4.8077 4.8077盐 1.5 1.5 1.5EDTA2 0.0077 0.0077 0.0077β-胡萝卜素 0.021 0.021 0.0211.所有组分量以重量份数表示2.乙二胺四乙酸
样品配方M-1含有0.0%醋,样品配方M-2含有0.1856%醋和样品配方M-3含有0.3712%醋。所有三个配方均含有0.65%GDL。
在装入半品脱罐后,以高(10,000/g)和低(100/g)乳杆菌和酵母攻击水平接种样品。所使用的试验微生物列在表2中,已知它们是调味品腐败微生物。接种物样品在平板上培养2个月,所有样品贮存在室温下。
表2攻击研究试验微生物
乳杆菌 酵母(Saccharomyces)L.brevis(ATCC#8287) S.bailii(ATCC#36947)L.buchneri(ATCC#4005) S.acidiaciens(ATCC#36946)L.fermentum(ATCC#14931) S.rosei(ATCC#10744)L.fructivorans(NRRL-4000, S.bailii-raw ingredient
4002) isolatesL.plantarum(ATCC#14917)L.bulgaricus(ATCC#11842)L.casei(ATCC#393)
如表3所列试验结果可以看出,所有3种样品配方表现出抗乳杆菌的极大的稳定性。没有加入醋的样品配方M-1即使在高的接种水平下也表现出抗乳杆菌和腐败酵母的极大的稳定性,加入正常量一半乙酸的样品配方M-2和正常量乙酸的样品配方M-3也表现出抗乳杆菌和腐败酵母的极大的稳定性。
表3
含有GDL的低卡蛋黄酱的微生物稳定性研究
微生物/克配方 类型a 接种 2周 4周 6周 8周
水平M-1 L 1.9×104 <102 1.8×102 <101 <101
L 1.0×102 1.0×102 <101 <101 <101(pH=3.3) Y 6.6×104 <102 <101 <0.1 <0.1
Y 3.0×102 <102 <101 <0.1 <0.1M-2 L 2.9×104 1.6×103 <101 <0.1 <0.1
L 1.0×102 <102 <101 <0.1 <0.1(pH=3.22) Y 6.1×104 1.5×103 <101 <0.1 <0.1
Y 3.0×102 <102 <101 <0.1 <0.1M-3 L 2.5×104 6.1×103 <101 <0.1 <0.1
L 3.0×102 <102 <0.1 <0.1 <0.1(pH=3.15) Y 4.1×104 <102 <101 <0.1 <0.1
Y 4.0×102 <102 <101 <0.1 <0.1
a.微生物类型指定为L代表乳杆菌,Y代表酵母。
<0.1=阴性10g浓缩分析(Negative 10g EnrichmentAnalysis)(意指在用常规浓缩肉汤回收方法测试的各个10g产品样品中未检测出存活的微生物)。
实施例2可舀取的低卡、低脂千岛(Thousand Island)型调味品的货架稳定性
为了估价GDL在延长低卡、低脂可舀取调味品组合物货架陈列期限上的作用,使用实施例1的低卡、低脂蛋黄酱配方制备了千岛型调味品配方。实施例1配方M-1、M-2和M-3每一种分别与占每种调味品配方总重量的24.184%和11.971%的西红柿酱和泡菜调味品组合。千岛配方中,使用蛋黄酱配方M-1的被命名为TI-1,使用M-2的被命名为TI-2,使用M-3的被命名为TII-3。
样品配方TI-1含有0.0%醋(组分醋存在于所使用的酱和调味品中)。样品TII-2含有1.547%醋,样品配方TI-3含有3.0942%醋。所有三个样品含有0.6%GDL。
在装入半品脱罐后,样品以高(10,000/g)和(100/g)乳杆菌和酵母攻击水平接种。所使用的试验微生物列在表2中,已知它们是调味品腐败微生物。接种物样品在平板上培养2个月,所有样品贮存在室温下。
如表4所列试验结果可以看出,所有三种样品配方表现出抗乳杆菌的极大的稳定性。没有加入醋的样品配方TI-1的pH值约3.3,这一配方即使在高的接种水平下也表现出抗乳杆菌的极大的稳定性。由于存在于低卡、低脂蛋黄酱基质中的山梨酸钾,它也表现出抗腐败酵母的可接受的稳定性。加入正常量一半醋的样品配方TI-2和正常量醋的样品配方TI-3分别具有pH值为3.1至约3.3。两者对抗乳杆菌和腐败酵母都具有极大的稳定性。
表4
含有GDL的可舀取的低卡低脂
千岛型调味品的微生物稳定性研究
微生物/克
接种水平 2周 4周 6周 8周 3月 评论配方 类型aTI-1 L 4.7×104 6.9×103 1×103 4×101 1×101 <0.1 稳定
L 4×102 5×101 <101 <101 <0.1 <0.1 稳定0% Y 6.1×104 6.8×102 6.1×102 6.4×102 2.1×105 - 可见腐败醋)
Y 5.3×102 1×101 <101 <101 <101 <101 稳定TI-2 L 1.1×104 3.6×103 3×102 1×101 <0.1 <0.1 稳定5% L 9.2×102 1×101 1×101 <0.1 <0.1 <0.1 稳定
Y 1×104 4×101 1×101 <101 <0.1 <0.1 稳定醋) Y 3.7×102 <101 <101 <0.1 <0.1 <0.1 稳定TI-3 L 2.5×104 1.7×103 3×102 <0.1 <0.1 <0.1 稳定
L 4.1×102 3×102 <101 <0.1 <0.1 <0.1 稳定.09% Y 2.9×104 5×101 <101 <101 <0.1 <0.1 稳定醋) Y 2.7×102 <101 <101 <0.1 <0.1 <0.1 稳定a微生物类型指定L代表乳杆菌,Y代表酵母。为高的酵母攻击水平所覆盖。<0.1:=阴性10g浓缩分析。
实施例3可倒注低卡低脂Ranch型调味品货架稳定性
为了估价GDL在延长低卡、低脂可倒注调味品组合物货架存放期限上的作用,使用含有一盎司Hidden Valley RanchOriginal Ranch拌色拉调味料混合物、一杯牛奶和一杯低卡、低脂如实施例1制备的蛋黄酱基质的ranch型调味品配方重复实施2的方法。
制备了两种产品样品,样品配方R-1含有0.0%醋,样品配方R-2含有1.5471%醋,两种样品均含有0.6%GDL。
在装入半品脱罐后,样品以高(10,000/g)和低(100/g)乳杆菌和酵母水平接种,使用实施例1中相同的试验菌体。接种物样品在平板上培养2个月,所有样品在室温下贮存。
由表5所列的结果可以看出,样品配方R-1(pH3.4)表现出乳杆菌腐败。然而在未接种的对照样品中没有观察到腐败。表明这一配方可在良好的生产实践(GMPs)中和高的卫生标准下商业性生产。
样品配方R-2(pH3.2)表现出抗乳杆菌和腐败酵母极大的稳定性。这一配方的微生物学稳定性状况可与实施例1中的样品配方TI-2和TI-3的相比。
表5
含有GDL的可舀取的低卡、低脂
千岛型调味品的微生物
稳定性研究
微生物/g配方 类型a 接种 2周 4周 6 8周 3月 评论
水平R-1 L 3.9×104 >106 >106 - - - 腐败(pH=3.4) L 3.3×102 5.2×102 1×102 >105 >106 - 腐败
Y 4.8×102 101 <0.1 <0.1 <0.1 <0.1 稳定R-2 L 2.0×104 5.8×101 <101 <101 <0.1 <0.1 稳定
L 2.2×102 <101 <101 3×101 <0.1 <0.1 稳定(pH=3.22)Y 3.4×104 5×101 <101 <101 <0.1 <0.1 稳定
Y 3.1×102 <101 <0.1 <0.1 <0.1 <0.1 稳定a微生物类型指定L代表乳杆菌,Y代表酵母,<0.1=阴性10g浓缩分析。
实施例4可舀取低卡、低脂千岛型调味品的微生物学安全性
包装食品生产商的另一个关心的问题是产物的安全性。为了估价GDL在控制低卡、低脂肪、可舀取调味品组合物中普通食品病原菌上的作用,制备了如实施例2的千岛型调味配方。
该配方含有1.5471%的醋和0.6%GDL。在装入半品脱罐后,样品用沙门氏菌(Salmonella)和单核球增多性李氏杆菌(Listeriamonocytogenes)接种。使用下列标准方案制备试验病原菌:
十三株沙门氏菌菌株和五株单核球增多性李氏杆菌菌株用典型的黄豆-酵母提取物培养基在35℃培养18到24小时。然后,在离心后收集病原菌于生理盐水中,靶样品用106/g沙门氏菌和单核球增多性李氏杆菌两种菌接种,并在22-25℃下保存七天的研究期。
病原体致死性残存检测是经周期性直接接种在非选择性琼脂(沙门氏菌的需氧平板计数(Sal.-APC))和肝牛肉-酵母提取物琼脂(LVA-YE)(对单核球增多性李氏杆菌),并且10g或100g浓缩物在非选择性培养基(乳糖培养基或肝牛肉培养基)中培养18-24小时,接着分别在0.1ml MacConkey′s(沙门氏菌)或Moxalactam(MOX)(李氏杆菌)琼脂上进行直接的平板培养。MacConkey′s和MOX琼脂是分别检测/记数沙门氏菌和单核球增多性李氏杆菌的选择性平板培养基。直接平板培养是在计数前在35℃下培养72-96小时。
如表6所列的结果可以看出,这些配方对沙门氏菌和单核球增多性李氏杆菌有极大的致死作用。沙门氏菌到试验的第三天降低了六个对数因子(factor of six logarithms),单核球增多性李氏杆菌到第五天类似地被降低。这样,它表明,在相对低的乙酸含量下pH值降低至3.3或更低在这一类型的产品中显示出明显的杀菌作用。
表6
含有GDL的可舀取的低卡、低脂
千岛型调味品的微生物安全性研究配方 贮存时间 沙门氏菌/g 单核球增岛性李氏杆菌/g千岛 接种水平 7.5×106 6.5×106(1.5471% 3天 <101 3.9×103醋)
5天 <0.1 <0.1
7天 <0.01 <0.01<0.1=阴性10g浓缩物分析<0.01=阴性100g浓缩物分析(意指在用常规浓缩肉汤回收方法测试的单个100g产品样品中来检出存活的微生物。)
实施例5可倒注低卡、低脂Ranch-型调味品微生物学安全性
为了估价GDL在控制在低卡,低脂、可倒注调味品产品中普通食品病原菌的作用,如实施例3制备了pH值为3.4的ranch-型调味品配方。
所根据的实施方案是在实施例4中提出的。
由表7所列出的结果可以看出,这些配方也对沙门氏菌和单核球增多性李氏杆菌有极大的致死作用。沙门氏菌到试验的第三天降低了六个对数因子,单核球增多性李氏杆菌到第五天类似地被降低。这样,它表明pH值降低至3.3或更低在这一类型的产品中显示出明显的杀菌作用。冷冻很可能通过降低这些病原菌的生长速度提高了配方的安全性。
表7
含有GDL的可倒注的低卡、低脂
RANCH-型调味品的微生物学安全性研究配方 贮存时间 沙门氏菌/g 单核球增多性李氏杆菌/gRanch 接种水平 1×105 4.1×105(pH=3.4) 3天 <101 <101
5天 <0.1 <0.1
7天 <0.01 <0.01<0.1=阴性10g浓缩分析<0.01=阴性100g浓缩分析。
实施例6目的:
确定产品配方参数,包括葡糖酸-δ-内酯、乙酸和山梨酸钾,它们将提供低卡调味品,所述调味品在关于乳杆菌和酵母方面具有微生物学稳定性。
数据描述:
按照三种可变的Box-Behnken设计产生14种低卡调味品样品,以确定葡酸-δ-内酯、乙酸和山梨酸钾在关于乳杆菌和酵母对样品的微生物学稳定性的作用水平。表8显示了用于产生样品的实验设计。表中提出的乙酸和GDL的量指总调味品配方的重量百分数。
每一产品配方的以酸百分数、pH值和盐百分数表示的分析数据,来自每一种配方的样品用低(100微生物/g)或高(10,000微生物/g)两种水平的乳杆菌和酵母接种。每一被接种的样品在开始两个月每二周取出平板,以确定死亡、存活或生长的微生物数量。然后将被接种样品在3个月和4个月取出平板。统计方法
进行应答表面分析(response surface analyses),建立酸百分数,pH值和盐百分数作为GDL、乙酸和山梨酸钾存在量的函数模型。使用外型标绘图图示说明从回归分析获得的结果。
表8
乳酸菌稳定性区域
乙酸 GDL 预定pH
0.00 0.65 3.26
0.00 0.70 3.13
0.00 0.75 2.99
0.00 0.80 2.86
0.02 0.65 3.26
0.02 0.70 3.13
0.02 0.75 3.00
0.02 0.80 2.87
0.04 0.65 3.26
0.04 0.70 3.13
0.04 0.75 3.01
0.04 0.80 2.88
0.06 0.65 3.25
0.06 0.70 3.13
0.06 0.75 3.01
0.06 0.80 2.89
0.08 0.65 3.25
0.08 0.70 3.14
0.08 0.75 3.02
0.08 0.80 2.91
0.10 0.65 3.25
0.10 0.70 3.14
0.10 0.75 3.03
0.10 0.80 2.92
0.12 0.65 3.24
0.12 0.70 3.14
0.12 0.75 3.04
0.12 0.80 2.93
0.24 0.65 3.24
0.14 0.70 3.14
0.34 0.75 3.04
0.14 0.80 2.94
0.16 0.65 3.24
0.16 0.70 3.14
0.16 0.75 3.05
0.16 0.80 2.96
0.18 0.65 3.23
0.18 0.70 3.14
0.18 0.75 3.06
0.18 0.80 2.97
0.20 0.65 3.23
0.20 0.70 3.15
0.20 0.75 3.05
0.20 0.80 2.98
0.22 0.65 3.22
0.22 0.70 3.15
表8(续)
乳酸菌稳定性区域
乙酸 GDL 预定pH
0.22 0.75 3.07
0.22 0.80 2.99
0.24 0.60 3.29
0.24 0.65 3.22
0.24 0.70 3.15
0.24 0.75 3.08
0.24 0.80 3.01
0.25 0.60 3.28
0.26 0.65 3.22
0.26 0.70 3.15
0.26 0.75 3.09
0.26 0.80 3.02
0.28 0.60 3.27
0.28 0.65 3.21
0.28 0.70 3.15
0.28 0.75 3.09
0.28 0.80 3.03
0.30 0.60 3.27
0.30 0.65 3.21
0.30 0.70 3.15
0.30 0.75 3.10
0.30 0.80 3.04
0.32 0.60 3.26
0.32 0.65 3.21
0.32 0.70 3.16
0.32 0.75 3.11
0.32 0.30 3.06
0.34 0.55 3.29
0.34 0.60 3.25
0.34 0.55 3.20
0.34 0.70 3.16
0.34 0.75 3.11
0.34 0.80 3.07
0.36 0.55 3.28
0.36 0.50 3.24
0.36 0.55 3.20
0.36 0.70 3.16
0.36 0.75 3.12
0.36 0.80 3.08
0.34 0.50 3.30
0.38 0.55 3.26
0.38 0.60 3.23
0.38 0.65 3.20
0.38 0.70 3.16
0.38 0.75 3.13
0.33 0.80 3.09
在不违背本发明精神和范围的情况下可进行本文所提出的具体方案的各种变化和修饰。
Claims (19)
1.一种蛋黄酱或调味品组合物,具有含浓度达约1%(重量)的葡糖酸-δ-内酯的防腐剂系统和约3.5或更低的pH值。
2.权利要求1的组合物,还包括抗真菌剂。
3.权利要求1的组合物,还包括乙酸。
4.权利要求2的组合物,还包括乙酸。
5.一种低卡、低脂蛋黄酱或可舀取或可倒注的调味品组合物,具有含浓度达约1%的葡糖酸-δ-内酯的防腐组合物和约3.5或更低的pH值。
6.权利要求5的组合物,还包括抗真菌剂。
7.权利要求5的组合物,还包括乙酸。
8.权利要求6的组合物,还包括乙酸。
9.权利要求1的组合物,其中防腐剂系统必须含有葡糖酸-δ-内酯。
10.权利要求1的组合物,其中防腐剂系统含有葡糖酸-δ-内酯。
11.权利要求2的组合物,其中抗真菌剂选自山梨酸、苯甲酸、苯甲酸钠、苯甲酸钾和/或山梨酸钾。
12.权利要求6的组合物,其中抗真菌剂选自山梨酸、苯甲酸、苯甲酸钾、苯甲酸钠和/或山梨酸钾。
13.一种生产蛋黄酱或可舀取或可倒注调味品组合物的方法,该方法包括加入足量的葡糖酸-δ-内酯和可有可无的乙酸,使pH值降至3.5或更低。
14.权利要求13的方法,其中必须包括在无其它酸味剂存在下加入葡糖酸-δ-内酯。
15.权利要求13的方法,其中加入抗真菌剂,抗真菌剂选自山梨酸、苯甲酸、苯甲酸钠、苯甲酸钾和/或山梨酸钾。
16.一种生产由低卡、低脂蛋黄酱或可舀取或可倒注调味品制成的组合物的方法,该方法包括使用低卡、低脂蛋黄酱或可舀取或可倒注调味品组合物,其中已加入足量的葡糖酸-δ-内酯和可有可无的乙酸以降低pH至3.5或更低。
17.权利要求16的方法,包括在无其它酸味剂存在下加入葡糖酸-δ-内酯。
18.权利要求16的方法,还包括加入抗真菌剂,其中的抗真菌剂选自山梨酸,苯甲酸、苯甲酸钠、苯甲酸钾和/或山梨酸钾。
19.权利要求17的方法,还包括加入抗真菌剂,其中的抗真菌剂选自山梨酸、苯甲酸、苯甲酸钠,苯甲酸钾和/或山梨酸钾。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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US251,437 | 1981-04-06 | ||
US25143794A | 1994-05-31 | 1994-05-31 |
Publications (1)
Publication Number | Publication Date |
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CN1118225A true CN1118225A (zh) | 1996-03-13 |
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CN95108585A Pending CN1118225A (zh) | 1994-05-31 | 1995-05-31 | 具有葡糖酸-δ-内酯防腐剂系统的蛋黄酱和调味品组合物 |
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US (1) | US5683737A (zh) |
EP (1) | EP0689773B1 (zh) |
JP (1) | JPH08154625A (zh) |
KR (2) | KR0150676B1 (zh) |
CN (1) | CN1118225A (zh) |
AT (1) | ATE197379T1 (zh) |
BR (1) | BR9502615A (zh) |
CA (1) | CA2150338C (zh) |
CO (1) | CO4410292A1 (zh) |
DE (1) | DE69519336T2 (zh) |
DK (1) | DK0689773T3 (zh) |
ES (1) | ES2151577T3 (zh) |
GR (1) | GR3034825T3 (zh) |
MY (1) | MY113069A (zh) |
PT (1) | PT689773E (zh) |
TW (1) | TW282395B (zh) |
UY (1) | UY23969A1 (zh) |
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CN102077982A (zh) * | 2010-07-13 | 2011-06-01 | 上海松江宝立食品有限公司 | 低脂蛋黄酱及其制备方法 |
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1995
- 1995-05-25 CO CO95022740A patent/CO4410292A1/es unknown
- 1995-05-26 CA CA002150338A patent/CA2150338C/en not_active Expired - Fee Related
- 1995-05-27 TW TW084105377A patent/TW282395B/zh not_active IP Right Cessation
- 1995-05-30 DK DK95303679T patent/DK0689773T3/da active
- 1995-05-30 EP EP95303679A patent/EP0689773B1/en not_active Expired - Lifetime
- 1995-05-30 ES ES95303679T patent/ES2151577T3/es not_active Expired - Lifetime
- 1995-05-30 JP JP7132298A patent/JPH08154625A/ja active Pending
- 1995-05-30 AT AT95303679T patent/ATE197379T1/de not_active IP Right Cessation
- 1995-05-30 KR KR1019950014490A patent/KR100312109B1/ko not_active IP Right Cessation
- 1995-05-30 DE DE69519336T patent/DE69519336T2/de not_active Expired - Fee Related
- 1995-05-30 UY UY23969A patent/UY23969A1/es unknown
- 1995-05-30 MY MYPI95001426A patent/MY113069A/en unknown
- 1995-05-30 PT PT95303679T patent/PT689773E/pt unknown
- 1995-05-31 CN CN95108585A patent/CN1118225A/zh active Pending
- 1995-05-31 BR BR9502615A patent/BR9502615A/pt not_active Application Discontinuation
-
1996
- 1996-04-03 US US08/626,097 patent/US5683737A/en not_active Expired - Lifetime
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- 2000-11-10 GR GR20000402512T patent/GR3034825T3/el not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101181090B (zh) * | 2007-09-25 | 2010-11-10 | 东莞市广益食品添加剂实业有限公司 | 一种含有葡萄糖酸内酯的保鲜剂 |
CN102077982A (zh) * | 2010-07-13 | 2011-06-01 | 上海松江宝立食品有限公司 | 低脂蛋黄酱及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
ATE197379T1 (de) | 2000-11-11 |
GR3034825T3 (en) | 2001-02-28 |
CA2150338C (en) | 2006-03-21 |
US5683737A (en) | 1997-11-04 |
KR950030863A (ko) | 1995-12-18 |
JPH08154625A (ja) | 1996-06-18 |
EP0689773B1 (en) | 2000-11-08 |
ES2151577T3 (es) | 2001-01-01 |
CO4410292A1 (es) | 1997-01-09 |
KR0150676B1 (ko) | 1998-10-01 |
DE69519336T2 (de) | 2001-05-31 |
KR100312109B1 (ko) | 2001-12-28 |
EP0689773A1 (en) | 1996-01-03 |
TW282395B (zh) | 1996-08-01 |
CA2150338A1 (en) | 1995-12-01 |
PT689773E (pt) | 2001-04-30 |
BR9502615A (pt) | 1996-03-05 |
UY23969A1 (es) | 1995-12-01 |
DE69519336D1 (de) | 2000-12-14 |
DK0689773T3 (da) | 2000-11-27 |
MY113069A (en) | 2001-11-30 |
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