CN112236042A - 用于调节食品和饮料的感官特性的乳液 - Google Patents
用于调节食品和饮料的感官特性的乳液 Download PDFInfo
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- RYGCHSSZXHQCEJ-UHFFFAOYSA-N stearyl tartrate Chemical compound CCCCCCCCCCCCCCCCCCOC(=O)C(O)C(O)C(=O)OCCCCCCCCCCCCCCCCCC RYGCHSSZXHQCEJ-UHFFFAOYSA-N 0.000 description 1
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L27/80—Emulsions
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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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及调味料工业。更具体而言,本发明涉及能够调节食品和饮料的感官特性的食品级乳液。本发明乳液的显著特征在于在其分散相中存在至少一种酶促改性的脂质组分。本发明的乳液构成稳定有效的风味递送系统,因此可以原样掺入到食品组合物或饮料组合物中。
Description
技术领域
本发明涉及调味料(食用香精)工业。更具体而言,本发明涉及能够调节食品和饮料的感官特性的食品级乳液。
本发明乳液的显著特征在于在其分散相中存在至少一种酶促改性的脂质组分。
本发明的乳液构成稳定有效的风味递送系统,因此可以原样掺入到食品组合物或饮料组合物中。
背景技术
水包油乳液已被广泛用作食品工业中的风味递送系统,尤其是在软饮料(soft-drinks)和饮料(beverages)领域。然而,它们有限的热力学稳定性(这意味着它们在静置时总是倾向于分离成它们的两个原始液相)代表了应用中的最大缺点,并导致必须不断改进这种递送系统。
此外,已知水的存在既存在微生物不稳定的风险又存在敏感化合物水解的风险。现有技术中公开的一种解决方案是使用化学防腐剂。然而,与包含“洁净标识”(“cleanlabel”)或最少加工成分的调味料递送系统相比,如今在许多食品应用中,这种化学产生的成分不那么受欢迎,并且对消费者的吸引力也较小。
最后但并非最不重要的一点是,消费者对低热量营养食品和饮料的需求增加,正推动着新的递送系统的发展,这些递送系统能够调节食品和饮料的感官特性,无论是正面的(例如口感、乳脂感、甜味)或/和负面的感官刺激(例如苦味、涩味、酸味),这取决于目标。
因此,需要一种稳定的乳液,该乳液可以防止微生物变质的任何风险并且可以调节食品和饮料的感官特性。
发明内容
本发明通过提供一种稳定的乳液解决了上述问题,该乳液能够调节添加了该乳液的不同食品/饮料组合物中特别是在无脂和低脂食品和饮料的某些感官特性(例如口感增强)。
特别地,与传统的水包油乳液相比,在分散相中使用至少一种酶促改性的脂质组分和在连续相中使用甘油出乎意料地改善了包含该乳液的食品和饮料的感官特性以及该乳液的总体物理化学稳定性。
因此,本发明的第一个目的是一种乳液,其包含:
-连续相,该连续相包含甘油和第一乳化剂,
-分散相,该分散相包含第二乳化剂和至少一种酶促改性的脂质组分。
本发明的第二个目的是制备上述乳液的方法,所述方法包括以下步骤:
i)将第一乳化剂溶解在甘油中以形成连续相;
ii)将第二乳化剂溶解在至少一种液态的酶促改性的脂质组分中以形成分散相;
iii)将分散相加入到连续相中以形成液体混合物;
iv)将步骤iii)的液体混合物乳化以获得乳液。
本发明的第三个目的是包含如上定义的乳液的水性饮料组合物或食品。
本发明的第四个目的是如上定义的乳液在调味消费品中用于递送感官调节的用途。
具体实施方式
除非另有说明,百分比(%)是指组合物的重量百分比。
应该理解的是,组合物或乳液中成分的总量为100%。
术语“乳液”是指分散相到连续相中的两相液体混合物。
术语“乳液”可以涵盖“粗滴乳液(macroemulsions)”和/或“纳米乳液”(热力学上不稳定的混合物)和/或微乳液(热力学上稳定的混合物)。
根据一个特定的实施方案,乳液是“粗滴乳液”和/或“纳米乳液”(热力学上不稳定的混合物)。换句话说,根据该特定的实施方案,乳液不是微乳液(热力学上稳定的混合物)。
根据一个实施方案,酶促改性的脂质组分从由至少一种酶促改性的脂肪和/或至少一种酶促改性的油构成的群组中选出。
本发明中使用的术语“脂肪”是指在室温下为固体或糊剂形式的脂质组分,而本发明中使用的术语“油”是指在室温下为液体的脂质组分。
“天然脂质组分”是指未经任何改性(通过化学、酶、物理或微生物手段)的脂质组分,其基本上含有脂肪酸的甘油三酸酯。术语“天然脂质组分”或“未改性的脂质组分”在本发明中无差别地使用。
“酶促改性的脂质组分”是指通过使用至少一种脂肪酶,优选在受控反应条件下进行部分脂解的脂质组分,优选脂肪或油。
在这样的酶促改性之后,酶促改性的脂质组分,优选脂肪或油通常是甘油三酸酯、甘油二酸酯、甘油单酸酯和释放的游离脂肪酸以各种比例的复杂混合物,其取决于酶促反应的参数。。
本领域技术人员将能够根据目标酶促改性的脂质组分来选择合适的反应参数,例如脂肪酶的性质或脂肪酶的浓度。
通常,此类酶促改性的脂质组分(优选脂肪或油)的特征在于测量“酸度指数”(通过碱性滴定法),该指数反映了脂解后最终混合物中游离脂肪酸的量。
确定这种酸度指数的标准方法在“IUPAC-Standard Methods for the Analysisof Oils,Fats and Derivatives.Pergamon Press,第五版(1979)”第52页及其后中描述。
乳液
本发明的第一个目的是一种乳液,其包含:
-连续相,该连续相包含甘油和第一乳化剂,
-分散相,该分散相包含第二乳化剂和至少一种酶促改性的脂质组分。
连续相
乳液的连续相包含甘油和第一乳化剂。
用于本发明的甘油用作乳液中水的至少一部分或全部的取代。此外,在不受任何理论约束的情况下,发明人认为,当将乳液添加到消费品中时,它也有助于调节感官感觉。
基于乳液的总重量,甘油的优选用量为50至99重量%,优选为60至90重量%。
第一乳化剂对于在乳液形成期间降低连续相与分散相之间的界面张力是必不可少的,并且对于一旦形成乳液就使乳液稳定化也是必不可少的。
作为乳化剂的非限制性例子,可以列举卵磷脂(E 322),聚氧乙烯(40)硬脂酸酯(E431),聚山梨醇酯20脱水山梨糖醇衍生物(聚山梨醇酯20E 432;聚山梨醇酯80E 433;聚山梨醇酯40E 434;聚山梨醇酯60E 435;聚山梨醇酯65E 436),磷酸甘油酯的混合铵盐(E442),酶促水解的羧甲基纤维素(E 469);脂肪酸的甘油单酸酯和甘油二酸酯(E 471);脂肪酸的甘油单酸酯和甘油二酸酯的酯,例如乙酸酯(E472a),乳酸酯(E472b),柠檬酸酯(E472c),酒石酸酯(E472d),单和二乙酰酒石酸酯(E472e或DATEM),乙酸和酒石酸混合酯(E472f),琥珀酰甘油单酸酯(E472g),脂肪酸的蔗糖酯(E473),蔗糖甘油酯(E474),脂肪酸的聚甘油酯(E475),聚甘油聚蓖麻醇酸酯(E476或PGPR),脂肪酸的丙烷-1,2-二醇酯,脂肪酸的丙二醇酯(E477),甘油和丙烷1的乳酸化脂肪酸酯(E478),热氧化的大豆油与脂肪酸的甘油单酸酯和甘油二酸酯相互作用产物(E479b),硬脂酰乳酸钠(E 481或SSL),硬脂酰乳酸钙(E 482),酒石酸硬脂酯(E 483),柠檬酸硬脂酯(E 484),硬脂酰富马酸钠(E 485),硬脂酰富马酸钙(E 486),十二烷基硫酸钠(E 487或SDS),乙氧基化的甘油单酸酯和甘油二酸酯(E488),甲基葡萄糖苷-椰油酯(E 489),脱水山梨糖醇又称“Span”,如脱水山梨糖醇单硬脂酸酯(E 491),脱水山梨糖醇三硬脂酸酯(E 492),脱水山梨糖醇单月桂酸酯(E 492),脱水山梨糖醇单油酸酯(又称E 493),脱水山梨糖醇单棕榈酸酯(E 494),脱水山梨糖醇三油酸酯(E 496)以及它们的混合物。
第一乳化剂的含量优选为乳液总重量的0.01重量%至20重量%,更优选为乳液总重量的0.05重量%至10重量%,甚至更优选为基于乳液总重量的0.10重量%至5重量%。
分散相
分散相与连续相之间的重量比优选为5:95至50:50。
分散相中酶促改性的脂质组分的存在对于本发明是必不可少的,因为它可以调节味道(例如酸味、甜味、苦味),触觉(touch)和/或三叉神经水平(例如口感增强、涩味)的感官特性,特别是在添加了乳液的无脂、低脂食品和/或饮料中。
当酶促改性的脂质是酶促改性的脂肪时,其优选从由酶促改性的动物脂肪,酶促改性的植物脂肪,通过发酵或生物技术获得的酶促改性的脂肪以及它们的混合物构成的群组中选出。
当酶促改性的脂质是酶促改性的油时,其优选从由酶促改性的动物油,酶促改性的植物油,通过发酵或生物技术获得的酶促改性的油以及它们的混合物构成的群组中选出。
根据一个特定的实施方案,分散相还包含天然脂质组分(即非酶促改性的脂质组分),优选天然脂肪和/或天然油。
天然脂肪优选从由天然动物脂肪,天然植物脂肪,通过发酵或生物技术获得的天然脂肪以及它们的混合物构成的群组中选出。
天然油优选从由天然动物油,天然植物油,通过发酵或生物技术获得的天然油以及它们的混合物构成的群组中选出。
当除了酶促改性的脂质组分之外还存在天然脂质组分时,脂质组分的性质可以相同或可以不同。
当除了酶促改性的油之外还存在天然油时,油的性质可以相同或可以不同。
当除了酶促改性的脂肪外还存在天然脂肪时,脂肪的性质可以相同或可以不同。
例如,分散相可包含酶促黄油脂肪和相应的天然黄油脂肪(相同的脂肪性质)。
然而,分散相可以包含酶促黄油脂肪和相应的天然牛脂脂肪(不同的脂肪性质)。
根据一个实施方案,分散相包含酶促改性的脂肪和天然植物油。
根据一个实施方案,分散相由酶促改性的脂肪和天然脂肪组成,其中脂肪的性质相同。
根据另一个实施方案,分散相由酶促改性的油和天然油组成,其中油的性质相同。
根据另一个实施方案,分散相包含酶促改性的脂肪,天然脂肪,酶促改性的油,天然脂肪,其中油的性质相同并且其中脂肪的性质相同。
根据一个实施方案,动物脂肪从由黄油,黄油馏分,牛脂,猪油以及它们的混合物构成的群组中选出。
根据一个实施方案,植物油从由植物来源产生的油构成的群组中选出,所述植物来源例如向日葵,油菜籽/低芥酸菜籽(芥花籽),大豆,棕榈,椰子,落花生(花生),棕榈仁,橄榄,棉籽,芝麻,亚麻籽和它们的混合物。
基于乳化剂的总重量,第二乳化剂可以以0.01重量%至10重量%,更优选0.05重量%至5重量%,甚至更优选0.10重量%至0.5重量%的量使用。
本发明的分散相可包含卵磷脂作为连续相中存在的第一乳化剂的互补乳化剂(第二乳化剂)。
不受任何理论的束缚,发明人认为卵磷脂有助于降低乳液本身中的平均液滴大小,这有利于乳液的长期物理化学稳定性。其次,在将乳液加入到低粘度酸性混合物中后卵磷脂可以保持乳液的稳定性。因此,本发明的乳液在低粘度的酸性混合物(例如酸味乳饮料;酸奶饮料;果汁饮料;酸性饮料;咸味调味酱(dressings))中是稳定的。
根据本发明,可以使用具有不同甘油三酸酯含量(纯卵磷脂或脱油卵磷脂,不同比例的PC比PE比PI)、油性糊剂或粉末形式的卵磷脂(包括磷脂酰胆碱PC,磷脂酰乙醇胺PE,磷脂酰肌醇PI和磷脂酸PA的甘油磷脂的混合物)。卵磷脂可从许多供应商处商购获得,包括Cargill(品牌EmulpurTM,EmultopTM,LecimulthinTM,EpikuronTM),Archer Daniels Midland(品牌AdlecTM),Solae(品牌),Bunge(品牌BungeMaxxTM)。
卵磷脂的含量优选为乳液总重量的0.01重量%至10重量%,更优选0.05重量%至5重量%,甚至更优选0.10重量%至0.5重量%。
根据一个实施方案,本发明的乳液不含化学防腐剂。作为化学防腐剂的非限制性例子,可以列举山梨酸盐(例如山梨酸钠E 201),苯甲酸盐(例如山梨酸钾E212),亚硫酸盐(例如亚硫酸氢钠E222),酚(例如邻苯基苯酚E231),甲酸盐(例如甲酸钠E237),乙酸盐(例如乙酸钠E262)或丙酸盐(例如丙酸钾E283)。
本发明中描述的乳液分散相的液滴尺寸在0.1至1000微米的范围内,平均液滴尺寸优选在0.2至500微米的范围内。
可选成分
助溶剂:连续相可包含一种或几种助溶剂以调节乳液的粘度,优选从由水、丙二醇以及它们的混合物构成的群组中选出。已经发现,少量的水或丙二醇(在5至20%的范围内)能够将最终乳液的粘度降低至2000mPa.s以下,优选1000mPa.s,仍然保持非常低的水活度(aw<0.50),因此,可以确保乳液的总体微生物稳定性。
当存在时,基于乳液的总重量,丙二醇优选添加至多20重量%,优选5重量%至20重量%。
当存在时,基于乳液的总重量,水优选添加至多20重量%,优选添加至多15重量%,优选5重量%至20重量%。
根据一个特定的实施方案,该乳液不含水。
调味料组合物:根据调味料(食用香精)的极性,本发明的乳液可在连续相和/或分散相中包含调味料组合物。优选地,调味料的存在量基于乳液的总重量为0.05至10重量%,优选为0.5至5重量%。
通过“调味料或调味组合物”,这里指的是调味成分,或多种调味成分、用于制备调味配方的溶剂或佐剂的混合物,即旨在加入到可食用组合物(包括但不限于饮料)或咀嚼产品中以赋予、改善或改变其感官特性,特别是其风味和/或味道的成分的特定混合物。调味成分是本领域技术人员熟知的,其性质不保证在这里详细描述,无论如何它们都是无法穷尽的,熟练的调味师能够根据其一般知识并根据预期的用途或应用以及希望实现的感官效果对它们进行选择。许多这些调味成分列在参考文献中,例如S.Arctander的书籍Perfumeand Flavor Chemicals,1969,Montclair,N.J.,USA或其最新版本,或其他类似性质的作品,如Fenaroli's Handbook of Flavor Ingredients,1975,CRC Press或M.B.Jacobs的Synthetic Food Adjuncts,1947,van Nostrand Co.,Inc.。当前用于制备调味配方的溶剂和佐剂也是本领域熟知的。
制备乳液的方法
本发明的另一个目的是制备上述乳液的方法,所述方法包括以下步骤:
i)将第一乳化剂溶解在甘油中以形成连续相;
ii)将第二乳化剂溶解在至少一种液态的酶促改性的脂质组分中以形成分散相;
iii)将分散相加入到连续相中以形成液体混合物;和
iv)将步骤iii)的液体混合物乳化以获得乳液。
乳液的所有组分如上文所定义。
为了降低甘油的粘度并更容易地溶解乳化剂,优选将甘油在30至80℃,优选40至70℃的温度下加热。
当存在一种或多种先前定义的助溶剂时,它们在步骤i)中与甘油一起加入。
在步骤ii)中,为了制备分散相,工作温度需要高于脂质组分(脂肪或油性组分)的最终熔融温度,以确保液包液(liquid-in-liquid)的预乳化。根据脂肪和/或油的性质,本领域技术人员将能够选择用于进行步骤ii)的合适的温度以获得液态混合物。
当存在如上定义的调味料组合物时,将其添加到分散相中或连续相中,或者在乳化步骤中添加。
可以使用任何已知的乳化方法,例如高剪切混合、超声处理或均质化以及它们的混合形式来形成乳液。这样的乳化方法是本领域技术人员众所周知的。
消费品
本发明的乳液可用于多种可食用的最终产品中。消费品可以包括食品组合物或饮料组合物。例如可以使用本发明的粉末状微胶囊的食品基质包括:
·烘焙食品(例如面包,干饼干(dry biscuits),蛋糕,其他烘焙食品),
·非酒精饮料(例如碳酸软饮料,瓶装水,运动/能量饮料,果汁饮料,蔬菜汁,蔬菜汁制剂),
·酒精饮料(例如啤酒和麦芽饮料,烈性饮料),
·速溶饮料(例如速溶蔬菜饮料,软饮料粉,速溶咖啡和茶),
·谷物产品(例如早餐谷物,预烹饪的现成大米产品,米粉产品,小米和高粱产品,生的或预烹饪的面条和意大利面(pasta)产品),
·奶制品(例如新鲜奶酪,软奶酪,硬奶酪,奶饮料,乳清,黄油,部分或全部水解的含乳蛋白的产品,发酵奶制品,炼乳和类似物),
·乳类制品(例如水果或调味酸奶、冰淇淋、水果冰,冷冻甜品),
·包含非乳成分(植物性蛋白质、植物脂肪)的乳制品类似物(仿制乳产品),
·糖果产品(例如,口香糖,硬糖和软糖),
·巧克力和复合糖衣
·基于脂肪和油或其乳液的产品(例如蛋黄酱,涂抹酱,人造黄油,起酥油,加调味汁的蛋黄酱(remoulade),调味酱(dressings),加香料的制剂),
·加香料的、腌制的或经加工的鱼制品(例如鱼肠,鱼糜),
·鸡蛋或蛋类产品(干鸡蛋,蛋清,蛋黄,蛋奶冻(custards)),
·甜点(例如明胶和布丁)
·由大豆蛋白或其他大豆成分制成的产品(例如豆浆及由其制成的产品,含大豆卵磷脂的制剂,发酵产品如豆腐或豆豉或由其制成的产品,酱油),
·蔬菜制品(例如,番茄酱,调味汁,经加工和复原的蔬菜,干蔬菜,深冷冻蔬菜,预烹饪的蔬菜,醋腌制的蔬菜,蔬菜浓缩物或糊状物,已烹饪的蔬菜,马铃薯制品),
·素食肉类似物或肉替代品,素食汉堡
·香料(spices)或香料调制品(例如芥末调制品,辣根调制品),香料混合物,以及尤其是用于例如零食(snacks)领域的调味料。
·零食制品(例如,烘烤或油炸的马铃薯薯片或马铃薯面团产品,面包面团产品,基于玉米、大米或花生碎的挤出物),
·肉产品(例如,经加工的肉,禽肉,牛肉,猪肉,火腿,新鲜香肠或生肉制品,加香料的或腌制的新鲜肉或熏制的(cured)肉产品,拼制(reformed)肉),
·即食菜肴(例如方便面,米饭,意大利面,比萨饼,玉米饼,卷饼)以及汤和高汤(broth)(例如浓汤底(stock)、块状汤料(savory cube),干汤,速溶汤,预烹饪汤,蒸馏汤),酱汁(速溶酱汁、干酱汁、准备好的酱汁、肉汁、甜酱汁),
优选地,根据本发明的乳液应以0.01重量%至10重量%的量用于从由以下构成的群组中选出的产品:烘焙食品,速溶饮料,谷物产品,奶制品,乳类制品,基于脂肪和油或其乳液的产品,甜点,蔬菜制品,素食肉替代品,香料和调味料,零食,肉产品,即食菜肴,汤和高汤和酱汁。
本发明中定义的乳液能够调节某些感官特性,尤其是在添加了该乳液的无脂和低脂食品和饮料中。
因此,根据一个特定的实施方案,消费品是无脂和低脂的食品和饮料。
本发明的最后一个目的是如上所定义的乳液在调味消费品中用于递送感官调节的用途。
通过“感官调节”,其涵盖了不同种类的感觉,例如触觉感觉(口感增强;口腔覆盖增强)和/或味道感觉(酸味/酸度)和/或香味感觉。
实施例
现在将通过以下实施例更详细地描述本发明。
实施例1
乳液的制备
制备酶促改性的脂肪和/或油的方法
在500毫升烧瓶中,混合100克脂肪或油,50克软化水和1克Lipomod.RTM 29型酶(脂肪酶;来源:英国Biocatalysts Ltd.)。将混合物充分均质化并在40°~45°下搅拌17小时。将温度升至90~95℃,并将混合物搅拌15分钟。然后通过离心分离油层和水层。将油相用1份Neobee M 5(癸酸/辛酸的甘油三酸酯;来源:美国纽约PVO Int.Inc.)稀释,并通过用Leybold型蒸馏装置在60℃和80℃下以及13Pa的压力下蒸馏(“闪蒸”)两次,将溶液进行部分除臭。
如此获得的酶促改性的油用于进一步描述的乳液中。
制备本发明乳液的方法
1-分散相的制备:在玻璃小杯中称量脂肪/油性化合物。分别熔化脂肪/油性化合物(水浴40℃)。将熔化的脂肪/油性化合物混合在一起。添加卵磷脂和维生素E。在预乳化(水浴40℃)之前,将油相混合物保持在熔融液态(约40℃)。
2-连续相的制备:在玻璃小杯中称量甘油,并在40℃(加热板,IKA螺旋式搅拌桨,速度7)下预热甘油。溶解甘油单酸酯和甘油二酸酯的柠檬酸酯(加热板-IKA式搅拌桨-速度5以最大程度地减少泡沫形成-15分钟)。将助溶剂(丙二醇)添加到溶剂相中并充分混合,直到获得均匀的溶液为止。
3-乳液的制备:
3.1在40℃下进行预乳化:在有效搅拌下(实验室规模条件:Ultra-Turax T50,乳液工具S50N-G40S,速度3,5分钟)将分散相(40℃)添加并混合到连续相(40℃)中
3.2均质高压:40℃-均质器APV Lab 1000:1次通过300bar(第一阶段250bar/第二阶段50bar)
表1:乳液的组成
1-分散相的制备:分别熔化脂肪物质(水浴50℃)。乳化前将熔化的脂肪物质混合在一起并保持在熔融液态(约45~50℃)
2-连续相的制备:在70℃下预混合甘油(加热板,IKA螺旋式搅拌桨,速度7)并溶解蔗糖酯(加热板-IKA螺旋式搅拌桨-速度5以最大程度地减少泡沫形成-15分钟)
3-甘油包油乳液的制备:
3.1在60℃下进行预乳化:在有效搅拌下(实验室规模条件:Ultra-Turax T50,Emulsion工具S50N-G40S,速度3,5分钟)将分散相(45~50℃)添加并混合到连续相(65~70℃)中。避免泡沫/空气形成
对于样品D:在预乳化过程中添加液体调味料(Ultra-Turrax-乳液工具S50N-G40S-速度1-5分钟)
3.2均质高压:实验室规模条件:50℃-均质器APV Lab 1000:1次通过300bar(第一阶段250bar/第二阶段50bar)
表2:乳液的组成
实施例2
本发明的乳液在乳制品中的性能
要求八至十二名受过训练的专家小组成员使用0至5的结构化等级(从0“不可感知”到5“浓的强度”)对酸奶或牛奶(对照)和包含本发明乳液的酸奶中各种感官描述符的强度进行评分。选择感官描述符来评估味觉、触觉(tactile)和芳香刺激,其中(1)两种味道描述符(“甜味”、“酸味”),三种口感描述符(“浓厚”、“口腔覆盖”、“脂肪感(fatty)”)和两种芳香感描述符(“乳脂感(creamy)”、“酸奶”)。产品展示是盲测的和随机的。数据处理使用XLSTAT软件运行。
表3:无脂经搅拌的甜酸奶(添加5%的蔗糖)的强度等级评分和统计参数
对照 | 样品D | F计算值 | 概率(Proba.) | |
甜味 | 2.81 | 2.69 | 0.18 | 0.6845 |
酸味 | 3.19A | 2.56B | 5.65 | 0.0492* |
浓厚 | 2.81 | 3.38 | 3.40 | 0.1079 |
口腔覆盖 | 2.88 | 3 | 0.08 | 0.7895 |
脂肪感 | 2.44 | 2.81 | 0.76 | 0.4125 |
乳脂感 | 2.62 | 3.25 | 2.97 | 0.1287 |
酸奶 | 3.5 | 3.62 | 0.18 | 0.6845 |
从这些结果可以得出以下结论:
·在无脂经搅拌的酸奶中添加本发明的乳液(样品D)(0.08%)导致显著的“酸味/酸度”降低
·描述符“浓厚”和“乳脂感”有方向地增加(统计显著性接近10%)以及“脂肪感”和“酸奶”特征。
表4:极低脂经搅拌的酸奶(0.5%脂肪,添加5%的蔗糖)的强度等级评分和统计参数
对照 | 样品D | F计算值 | 概率 | |
甜味 | 2.71 | 3 | 2.40 | 0.1723 |
酸味 | 2.64 | 2.07 | 2.40 | 0.1723 |
浓厚 | 3.21 | 3.5 | 1.00 | 0.3559 |
口腔覆盖 | 3.14 | 3.5 | 0.84 | 0.3940 |
脂肪感 | 3.21 | 3.5 | 1.17 | 0.3208 |
乳脂感 | 2.79B | 3.57A | 6.60 | 0.0424* |
酸奶 | 3.57 | 3.5 | 1.00 | 0.3559 |
从这些结果可以得出以下结论:
·添加本发明的乳液(样品D)(0.08%)导致明显的“乳脂感”增强
·味道描述符“甜味”和“酸味”分别有方向地增加和减少(接近统计意义):“酸味”感知的减少证实了无脂酸奶中的观察结果相同
·三种触觉属性“浓厚”、“口腔覆盖”、“脂肪感”有方向地增加。
表5:无脂经稀释的甜味UHT牛奶(20%水,添加5%的蔗糖)的感官等级评分和统计参数
对照 | 样品D | F计算值 | 概率 | |
甜味 | 3.81 | 3.56 | 1.00 | 0.3506 |
口腔覆盖 | 2.37B | 2.94A | 10.31 | 0.0148* |
浓厚 | 2.38 | 2.5 | 0.18 | 0.6845 |
脂肪感 | 2.56 | 2.81 | 1.00 | 0.3506 |
乳脂感 | 2.37 | 2.94 | 2.30 | 0.1735 |
奶味 | 2.81 | 2.69 | 1.00 | 0.3506 |
从这些结果可以得出以下结论:
·添加本发明的乳液(样品D)(0.08%)导致明显的“口腔覆盖”增强
·添加样本D(0.08%)后,其他两种触觉属性“浓厚”和“脂肪感”以及“乳脂感”有方向地增加。
以下是三种乳制品基质中乳液样品D的感官评估的要点:
·对于两种无脂的乳制品基质(经搅拌的酸奶和UHT牛奶),添加无水已调味乳液(样品D-剂量为0.08%)可以触发明显的偏好。
·在三种测试基质中“口腔覆盖”增加,在低粘度基质(无脂经稀释的甜味UTH牛奶)中具有统计学意义
·两种类型的酸奶中的“酸度/酸味”都降低了(无脂中显著),因此暗示了“酸味掩蔽”特性。
Claims (15)
1.一种乳液,其包含:
-连续相,该连续相包含甘油和第一乳化剂,和
-分散相,该分散相包含第二乳化剂和至少一种酶促改性的脂质组分。
2.根据权利要求1所述的乳液,其中该酶促改性的脂质组分从由至少一种酶促改性的脂肪和/或至少一种酶促改性的油构成的群组中选出。
3.根据权利要求1或2所述的乳液,其中甘油的用量占乳液总重量的50至99重量%。
4.根据前述权利要求中任一项所述的乳液,其中分散相与连续相之间的重量比为5:95至50:50。
5.根据前述权利要求中任一项所述的乳液,其中该连续相包含从由水、丙二醇以及它们的混合物构成的群组中选出的助溶剂。
6.根据前述权利要求中任一项所述的乳液,其中基于该乳液的总重量,该乳液包含至多15重量%的水。
7.根据前述权利要求中任一项所述的乳液,其中该分散相还至少包含天然脂质组分。
8.根据权利要求2所述的乳液,其中该脂肪从由黄油,黄油馏分,牛脂,猪油以及它们的混合物构成的群组中选出,并且其中该油从由向日葵油,芥花油,大豆油,棕榈油,椰子油以及它们的混合物构成的群组中选出。
9.根据前述权利要求中任一项所述的乳液,其中该分散相包含酶促改性的脂肪和天然脂肪,其中该脂肪的性质相同,和/或包含酶促改性的油和天然油,其中该油的性质相同。
10.根据前述权利要求中任一项所述的乳液,其中该第一乳化剂从由甘油单酸酯和甘油二酸酯的柠檬酸酯,蔗糖酯,皂苷以及它们的混合物构成的群组中选出。
11.根据前述权利要求中任一项所述的乳液,其中该第二乳化剂是卵磷脂,优选以基于该乳液的总重量为0.01至10重量%的量使用。
12.根据前述权利要求中任一项所述的乳液,其中该酶促改性的脂质组分和可选的天然脂质组分以该乳液总重量的1重量%至50重量%,优选乳液总重量的5重量%至40重量%,优选乳液总重量的10重量%至30重量%的量来提供。
13.根据前述权利要求中任一项所述的乳液,其中该乳液包含调味组合物。
14.一种制备乳液的方法,所述方法包括以下步骤:
(i)将第一乳化剂溶解在甘油中以形成连续相;
(ii)将第二乳化剂溶解在至少一种液态的酶促改性的脂质组分中以形成分散相;
(iii)将分散相加入到连续相中以形成液体混合物;和
(iv)将步骤iii)的液体混合物乳化以获得乳液。
15.一种食品或饮料消费品,包含权利要求1至13中任一项所述的乳液,所述消费品从由烘焙食品,速溶饮料,谷物产品,奶制品,乳类制品,基于脂肪和油或其乳液的产品,甜点,蔬菜制品,素食肉替代品,香料和调味料,零食,肉产品,即食菜肴,汤和高汤和酱汁构成的群组中选出。
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WO2007026271A1 (en) * | 2005-09-02 | 2007-03-08 | Firmenich Sa | Clear flavor microemulsions comprising sugar esters of fatty acids |
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WO2007026271A1 (en) * | 2005-09-02 | 2007-03-08 | Firmenich Sa | Clear flavor microemulsions comprising sugar esters of fatty acids |
WO2008055374A1 (en) * | 2006-11-08 | 2008-05-15 | Givaudan Sa | Transparent emulsified composition for use in beverages |
EP2123166A1 (en) * | 2008-05-15 | 2009-11-25 | Unilever N.V. | Edible emulsions with citric acid ester |
EP2359698A1 (en) * | 2010-01-22 | 2011-08-24 | Symrise AG | Compositions with a surfactant system comprising saponins, and lecithin |
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