CN112423602A - 咸鲜液体浓缩物 - Google Patents
咸鲜液体浓缩物 Download PDFInfo
- Publication number
- CN112423602A CN112423602A CN201980047810.3A CN201980047810A CN112423602A CN 112423602 A CN112423602 A CN 112423602A CN 201980047810 A CN201980047810 A CN 201980047810A CN 112423602 A CN112423602 A CN 112423602A
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- Prior art keywords
- starch
- savoury
- weight
- legume
- water
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明涉及包含糊化豆类淀粉的咸鲜液体浓缩物,更具体是可以用作制备肉汤、肉羹、羹汤、酱汁、肉卤等的基质的咸鲜浓缩物。本发明还涉及制备此类浓缩物的方法。
Description
技术领域
本发明涉及咸鲜液体浓缩物,更具体是可以用作制备肉汤、肉羹、羹汤、酱汁、肉卤等的基质的咸鲜浓缩物。本发明还涉及制备此类咸鲜浓缩物的方法。
背景技术
咸鲜浓缩物已长时间使用,传统上是以脱水肉卤或高汤块的形式在食用前溶于水中。消费者越来越意识到过度人工外观的食品,并且干制产品的替代品如凝胶形式的浓缩物一直在被寻求。
在当前消费者的行为中还观察到高度倾向于寻求“清洁标签”食品,其聚焦于更少的成分和更天然的成分。标记为不含添加剂、不含防腐剂、不含化学改性组分、不含消费者认为是非天然的组分(如黄原胶)且不含人工调味剂或色素的产品的特别优选的。然而,食品配方科学家仍然使用化学改性和人工组分以在食品的自我寿命中提供令人满意的物理性质。
WO 2014/053288描述了凝胶形式的咸鲜浓缩物。以总组合物的重量计,凝胶浓缩物包含20-50wt.%的水、10-40wt.%的调味剂、3-15wt.%的盐、0.1-1.5wt.%的卡拉胶和10-40wt.%的非糊化淀粉。
WO 2016/096666也描述了凝胶形式的咸鲜浓缩物,以总水分的重量计,所述浓缩物包含作为凝胶剂的3-15重量%的豆类淀粉,并且以组合物的重量计,包含10-40重量%的非糊化淀粉。用作凝胶剂的豆类淀粉选自豌豆淀粉、鹰嘴豆淀粉、小扁豆淀粉、菜豆(bean)淀粉或其组合。实施例2-4描述了包含豌豆淀粉的凝胶形式的咸鲜浓缩物组合物。
WO 2016/096663描述了凝胶形式的咸鲜浓缩物。实施例2、3、5和7公开了形状保持的浓缩物,基于总水分,其包含4.5-7.1%的糊化豌豆淀粉。
WO 2017/046301描述了包含糊化淀粉和非糊化淀粉的可流动咸鲜浓缩物,其用于制备咸鲜食品如肉羹、调味品、调味料、酱汁、肉卤、炖菜、香煎菜肴(pan-fired dishes)或羹汤。实施例8描述了咸鲜组合物,其包含52.77wt.%的水、15.92wt.%的盐、3.69wt.%的糊化淀粉(物理改性玉米淀粉)、5wt.%的非糊化(豌豆淀粉)、7.38wt.%的脂肪/油、0.79wt.%的糖和14.45wt.%的调味剂。
仍然需要提供符合清洁标签要求和消费者期望的咸鲜浓缩物。此外,还需要提供具有视觉吸引力的咸鲜浓缩物。
发明内容
已令人惊讶地发现糊化豆类淀粉有利地提供液体咸鲜浓缩物,其在环境温度下澄清(不浑浊),并且在施加剪切后仍为液体(即剪切稳定)。
对于消费者来说,本发明的浓缩物由于澄清和呈现低浊度(这类似于自制品质的肉羹)而具有视觉吸引力。液体咸鲜浓缩物可以容易地使用和储存,并且是制备羹汤、酱汁、肉卤、肉羹和膳食的合适基质。此外,豆类淀粉提供预料不到的剪切稳定性,这意味着本发明的浓缩物的加工性得到促进。
因此,提供了咸鲜液体浓缩物,其包含:
i)以总组合物的重量计,至少45wt.%的水;
ii)以总组合物的重量计,10-40wt.%的选自氯化钠、氯化钾及其组合的食用盐;
iii)以总组合物的重量计,1-40wt.%的选自谷氨酸盐、5′-核糖核苷酸、蔗糖、葡萄糖、果糖、乳酸、柠檬酸及其组合的咸鲜味道赋予成分;
iv)以水的重量计,2-5wt.%的糊化豆类淀粉,基于干豆类淀粉,其优选具有至少25wt.%的直链淀粉含量,
其中基于组合物的总重量,所述浓缩物包含少于0.2wt.%的黄原胶,并且其中糊化淀粉:总淀粉含量的比为至少0.5。
本发明还涉及用于制备液体浓缩物的方法,所述方法包括合并:
a)将基于干豆类淀粉,优选具有至少25wt.%的直链淀粉含量的非糊化豆类淀粉与水,选自氯化钠、氯化钾及其组合的食用盐,及选自谷氨酸盐、5′-核糖核苷酸、蔗糖、葡萄糖、果糖、乳酸、柠檬酸及其组合的咸鲜味道赋予成分合并,
b)在至少70℃的温度下加热步骤a)的混合物。
本发明还提供制备膳食的方法,所述方法包括以下步骤:将10重量份的本发明的咸鲜浓缩物或通过本发明的方法获得的咸鲜浓缩物与10-500重量份的其他膳食组分混合。
具体实施方式
在第一方面,本发明涉及咸鲜液体浓缩物,其包含:
i)以总组合物的重量计,至少45wt.%的水;
ii)以总组合物的重量计,10-40wt.%的选自氯化钠、氯化钾及其组合的食用盐;
iii)以总组合物的重量计,1-40wt.%的选自谷氨酸盐、5′-核糖核苷酸、蔗糖、葡萄糖、果糖、乳酸、柠檬酸及其组合的咸鲜味道赋予成分;
iv)以水的重量计,2-5wt.%的糊化豆类淀粉,基于干豆类淀粉,其优选具有至少25wt.%的直链淀粉含量,
其中基于组合物的总重量,所述浓缩物包含少于0.2wt.%的黄原胶,并且其中糊化淀粉:总淀粉含量的比为至少0.5。
除非另有说明,否则在本文中提及含水量时,所述含水量包括未结合(游离)水及结合水。
本文所使用的词语“包含(comprising)”是指“包括(including)”,但不一定是“由......组成”或“由…...构成”。换句话说,所列出的步骤或选项不必是详尽的。
除非另有说明,否则以“x至y”或“x-y”格式表达的数值范围应理解为包括x和y。当对于特定特征,以“x至y”或“x-y”的格式描述多个优选范围时,要理解也涵盖组合不同终点的所有范围。为本发明的目的,环境温度定义为约20℃的温度。
除非另有说明,否则重量百分比(wt.%)是基于浓缩物的总重量。
除非另有说明,否则本文所使用的术语“淀粉”是指天然、非化学改性的淀粉。淀粉由两种类型的分子组成:线性和螺旋的直链淀粉及分支的支链淀粉。
本文所使用的术语“糊化淀粉”是指经过热处理导致结晶淀粉结构变为无定形结构的淀粉。在淀粉糊化过程中,淀粉分子的分子间键在水和热存在下断裂,使氢键结合位点与更多的水结合。这不可逆地溶解淀粉颗粒。水的渗透增加一般淀粉颗粒结构的随机性并减少结晶区域的数量和大小。在偏振光显微镜下,淀粉在糊化过程中失去其双折射及其十字消光(extinction cross)。可以通过十字偏光显微镜(cross polarised lightmicroscopy)适当测定淀粉具有无定形结构的程度。糊化温度取决于支链淀粉的交联程度。同样,如本文所使用,“天然淀粉”是指未经过任何化学改性的淀粉(即化学改性淀粉)。在产品标签上,天然淀粉通常被简单地称为淀粉。
通过XRT(X射线微型计算机断层显像,也称为micro-CT)或SEM(扫描电子显微镜)可以适当区分和显示糊化淀粉的无定形结构。与天然(结晶)淀粉相比,可以适当识别糊化淀粉颗粒缺乏双折射的破碎、无定形不规则结构。可以通过AACC 76-31.01法酶法测定糊化淀粉的量。
本文所使用的术语“总淀粉含量”是指天然淀粉+受损/糊化+抗性淀粉的总和。可以根据ISO 15914:2004测量总淀粉含量。
本文所使用的术语“液体”具有本领域中通常的含义,例如,一旦从包装中取出,液体就无法保持形状。也就是说,液体制剂不是一般技术人员理解的固体或半固体。本文所使用的术语“液体”是指粘度小于2Pa.s的浓缩物,所述粘度在25℃下以30/s的剪切速率测量。
本文所使用的术语“以水的重量计”是指咸鲜浓缩物的总水(水分)含量。
咸鲜浓缩物
本发明的咸鲜液体浓缩物为食用产品。换句话说,在本申请上下文中的“咸鲜液体浓缩物”是指用于制备羹汤、酱汁、肉卤、肉羹和膳食的食用产品。因此,咸鲜浓缩物的成分也都是食用成分。
本发明的咸鲜液体食物浓缩物被设计以用水相和任选的其他成分适当稀释和适当时加热后提供食用产品,其为即食产品。在这一方面,术语“稀释”旨在包括溶解和分散,因为它们同时发生。即食产品(食用产品)优选为羹汤、酱汁、肉卤、肉羹和/或膳食。酱汁可以为像炖菜或意式调味饭的菜肴的一部分。本发明的浓缩物的稀释度通常为10g/L至500g/L,更优选15g/L至350g/L,甚至更优选20g/L至250g/L。术语“咸鲜液体浓缩物”和“浓缩物”可互换使用。
优选地,本发明的液体咸鲜浓缩物的粘度小于2Pa.s,优选小于1Pa.s。更优选为200-600mPa.s,其在25℃下以30/s的剪切速率测量。优选地,咸鲜液体浓缩物的粘度小于15Pa.s,优选小于14Pa.s,更优选小于12Pa.s,其在25℃下以1/s的剪切速率测量。
根据特别优选的实施方案,本发明的咸鲜浓缩物是澄清溶液的形式。“澄清溶液”是指通过眼(即视觉)评估的样品的透明度。看起来透明的液体如此是因为它不散射或几乎不散射可见光。在本发明的上下文中,可以使用例如用分光光度计(例如分光光度计CM5,Konica Minolta)测量的白度指数来确定“澄清度”。还可以使用比色计,使用ASTM E313-15e1,根据仪器测量的颜色坐标计算黄度和白度指数的标准规范(ASTM International,West Conshohocken,PA,2015)评估澄清度。过滤本发明的液体浓缩物以除去分散在咸鲜浓缩物中的直径小于3000微米的颗粒(例如草药、香料等)后,适当测定咸鲜浓缩物的澄清度。白度指数(WI)值越高,溶液越澄清;值越低,溶液越白。因此,在优选的实施方案中,本发明的咸鲜液体浓缩物为澄清溶液,即优选具有大于40,更优选大于50,甚至更优选大于60的WI(E313-96/(D65))。
本发明的咸鲜浓缩物为剪切稳定的。如本文所使用,剪切稳定性是指用Bostwick稠度计在25℃下10s距离值测量时,剪切后产品不变得更为液态。
以浓缩物的重量计,咸鲜液体浓缩物优选包含至少50wt.%的水,更优选至少55wt.%的水,甚至更优选至少65wt.%的水。
优选地,以本发明的浓缩物的水的重量计,咸鲜浓缩物包含2.5-4.5wt.%的糊化淀粉,更优选3-4wt.%的糊化淀粉。
优选地,基于干豆类淀粉,糊化豆类淀粉具有25-65wt.%,更优选30-60wt.%,甚至更优选35-55wt.%的直链淀粉含量。
有利地,基于干豆类淀粉,直链淀粉含量优选大于28wt.%,优选大于30wt.%,甚至更优选大于35wt.%。
直链淀粉含量可以根据以下公开的方法测定:W.Banks,C.T.Greenwood,D.D.Muir.The characterization of starch and its components.Part 3:Thetechnique of semi-micro,differential,potentiometric,iodine titration andfactors affecting it.Starch/23(4),1971,118-124。
在一个实施方案中,基于总淀粉含量,至少75wt.%由糊化豆类淀粉提供,优选至少90wt.%,甚至更优选至少95wt.%由糊化豆类淀粉提供。换句话说,存在的总淀粉的至少75wt.%,优选至少90wt.%,更优选至少95wt.%由糊化豆类淀粉提供。
在另一优选的实施方案中,糊化淀粉为天然豆类淀粉。优选地,浓缩物基本上不含化学改性淀粉。换句话说,咸鲜浓缩物包含少于1wt.%的化学改性淀粉。
适宜的(天然)豆类淀粉可以来源于豆科果实种子。合适的豆类淀粉来源选自以下豆类:大豆(Glycine max)、菜豆(Phaseolus)、豌豆(Pisum sativum)、鹰嘴豆(Cicerarietinum)、花生(Arachis hypogaea)、角豆(Ceratonia 8ilique)、木豆(Cajanuscajan)、小扁豆(Lens culinaris)、豇豆(Vigna unguiculate),或其组合。优选地,豆类选自豌豆、木豆、鹰嘴豆、小扁豆和豇豆,或其组合。
在另一优选的实施方案中,糊化淀粉为天然豆类淀粉,其中豆类属于豌豆属。
在一个优选的实施方案中,基于总糊化淀粉,至少50wt.%由豌豆淀粉提供,更优选至少75wt.%来自豌豆淀粉,甚至更优选至少90wt.%来自豌豆淀粉,基于总糊化淀粉,最优选100wt.%豌豆淀粉。
通常,糊化豆类淀粉由豆类淀粉组分提供,基于淀粉组分的干物质,所述豆类淀粉组分包含至少50wt.%的淀粉,更优选至少60wt.%的淀粉,甚至更优选至少70wt.%的淀粉,仍更优选至少80wt.%的淀粉,最优选至少90wt.%的淀粉,它们均基于淀粉组分的干物质。
优选地,咸鲜浓缩物基本上不含豆类粉。优选地,咸鲜浓缩物包含少于5wt.%,更优选少于2wt.%,甚至更优选少于1wt.%,最优选少于1wt.%的豆类粉。
咸鲜浓缩物基本上不含黄原胶,即以总组合物的重量计,咸鲜浓缩物包含少于0.2wt.%的黄原胶。优选地,以总组合物的重量计,咸鲜浓缩物包含少于0.1wt.%的黄原胶。
基于总淀粉含量,糊化淀粉的相对量为至少0.5,优选至少0.6,更优选至少0.7,并且最优选至少0.8。总淀粉含量(天然+受损/糊化+抗性)可以根据ISO 15914:2004测量,并且糊化淀粉含量可以根据AACC 76-31.01(Determination of Damaged Starch–Spectrophotometric Method)测量。
在本发明的一个实施方案中,以水的重量计,浓缩物包含至多2.5wt.%的非糊化淀粉,以水重量计,更优选至多2.0wt.%,甚至更优选至多1.0wt.%。如果使用,非糊化淀粉选自玉米淀粉、马铃薯淀粉、蜡质马铃薯淀粉、木薯淀粉、大米淀粉或糯米淀粉。根据一个实施方案,咸鲜浓缩物基本上不含非糊化淀粉。“基本上不含”是指以水的重量计,组合物包含少于5wt.%的非糊化淀粉,以水的重量计,更优选少于3wt.%,甚至更优选少于1.5wt.%,仍更优选少于1.0wt.%,最优选少于0.5wt.%的非糊化淀粉。
根据实施方案,以水重量计,食用盐的量为15-35wt.%,优选20-30wt.%。
本发明的咸鲜液体浓缩物可包含脂肪和/或油。因此,在优选的实施方案中,以总组合物的重量计,脂肪和/或油的量为1-10wt.%,更优选2-8wt.%,甚至更优选3-6wt.%。
除非另有说明,否则术语“脂肪”或“油”可互换使用。本文所使用的术语“脂肪”和“油”是指选自甘油三酯、甘油二酯、甘油单酯、磷酸甘油酯、游离脂肪酸及其组合的甘油酯。
优选地,在20℃(N20)下,本发明的浓缩物中使用的脂肪和/或油的固体脂肪含量小于40%,优选小于20%。使用Animal and vegetable fats and oils–Determination ofsolid fat content by pulsed NMR–Part 1:Direct method-ISO 8292-1:2008中描述的方法,可以适当测定固体脂肪含量。
优选地,以脂肪和/或油的总重量计,咸鲜液体浓缩物包含至少50wt.%的液体油,更优选至少75-95wt.%,甚至更优选85-90wt.%。本文所使用的术语“液体油”是指在20℃下为液体的脂肪。适宜的液体油包括但不限于向日葵油、大豆油、菜籽油、玉米油、橄榄油、棉籽油、红花油、棕榈油及其组合。
优选地,咸鲜液体浓缩物包含:
i)以总组合物的重量计,至少50wt.%的水;
ii)以总组合物的重量计,20-40wt.%的选自氯化钠、氯化钾及其组合的食用盐;
iii)以总组合物的重量计,1-20wt.%的选自谷氨酸盐、5′-核糖核苷酸、蔗糖、葡萄糖、果糖、乳酸、柠檬酸及其组合的咸鲜味道赋予成分;
iv)以水的重量计,2-4wt.%的糊化天然豌豆淀粉,基于干淀粉,其优选具有至少25wt.%的直链淀粉含量,
其中基于组合物的总重量,所述浓缩物包含少于0.2wt.%的黄原胶,并且其中糊化淀粉:总淀粉含量的比为至少0.5。
本发明的咸鲜液体浓缩物可包含可见的并分散在整个浓缩物中的未溶解的成分。因此,在实施方案中,咸鲜浓缩物包含1-35wt.%的选自草药、香料、蔬菜及其组合的颗粒植物材料。咸鲜浓缩物优选含有5-30wt.%,更优选10-25wt.%的选自草药、香料、蔬菜及其组合的颗粒植物材料。
包含高水平的细颗粒植物材料可能对咸鲜浓缩物的性质如浊度产生不利影响。因此,咸鲜浓缩物优选含有不超过20wt.%,优选不超过15wt.%,更优选不超过10wt.%,甚至更优选不超过5wt.%的直径小于1000微米,更优选小于500微米,甚至更优选小于100微米的颗粒植物材料。
优选地,组合物的组分i)至iv)代表至少70wt.%,更优选至少80wt.%,甚至更优选至少90wt.%的咸鲜浓缩物。
方法
在第二方面,本发明涉及制备本文定义的液体浓缩物的方法,所述方法包括合并:
a)将基于干淀粉,优选具有至少25wt.%的直链淀粉含量的非糊化豆类淀粉与水,选自氯化钠、氯化钾及其组合的食用盐,及选自谷氨酸盐、5′-核糖核苷酸、蔗糖、葡萄糖、果糖、乳酸、柠檬酸及其组合的咸鲜味道赋予成分合并,
b)在至少70℃的温度下加热步骤a)的混合物。
优选地,非糊化淀粉为天然豆类淀粉。通常,如通过X射线衍射测定,天然豆类淀粉表现出“C”多晶型。“C”型多晶型介于“A”型多晶型和“B”型多晶型之间。优选地,天然豆类淀粉表现出“C”多晶型,并且包含10-50%的B多晶型。豆类淀粉的X射线衍射是技术人员已知的,并且可以使用已知方法进行,例如如P.Colonna,A.Buleon,C Mercier,Pisum sativumand Vicia faba Carbohydrates:Structural Studies of Starches,Journal of FoodScience,46(1):88 93August 2006所述。
优选地,豆类淀粉的结晶度为至少10%。优选地,结晶度为至少15%,优选至少20%。通常,天然豆类淀粉的结晶度为10-50%,更优选15-45%。
在另一优选的实施方案中,基于干淀粉,非糊化淀粉包含至多2wt.%,优选至多1wt.%的蛋白质。
在特别优选的实施方案中,基于干淀粉,非糊化淀粉包含至多2wt.%,优选至多1wt.%的豆类蛋白质。
优选地,将混合物在70-85℃的温度下加热至少5分钟,更优选至少8分钟,甚至更优选10至25分钟。
或者,将混合物在至少90℃,更优选至少95℃的温度下加热少于5分钟,更优选少于3分钟,甚至更优选少于2分钟。
优选地,豆类淀粉的体积加权平均直径为2至40微米,更优选为5至30微米。
通常,淀粉以粉末形式添加,其中至多20%,优选至多15%,更优选至多10%的颗粒被孔径为200微米的筛保留。
咸鲜浓缩物组分的描述加以必要修正而适用于如本文所定义的用于制备咸鲜浓缩物的方法中所使用的组分。
在第三方面,本发明涉及咸鲜液体浓缩物,其中所述浓缩物为调味品、调味料、酱汁、羹汤、肉羹、高汤或肉卤。
本发明的另一方面涉及制备膳食的方法,所述方法包括以下步骤:将1重量份根据权利要求1-13中任一项所述的咸鲜浓缩物与1-50重量份的其他膳食组分混合。
优选地,将1重量份的咸鲜浓缩物与1-40重量份的含水液体混合。可以通过这种方式制备的即食产品的实例包括羹汤、酱汁、肉卤、肉羹和膳食。
根据一个实施方案,将咸鲜浓缩物与温度为至少50℃,优选至少70℃的热含水液体混合。
根据另一实施方案,将咸鲜浓缩物与温度低于30℃的冷水混合,随后将所得混合物加热至超过70℃的温度。
优选地,本发明的方法包括将1重量份的咸鲜浓缩物与4-20重量份的含水液体混合。
与咸鲜浓缩物混合的含水液体通常含有至少70wt.%,更优选至少80wt.%的水。
本发明通过以下非限制性实施例进一步说明。
实施例
实施例1
通过向水中加入淀粉组分和NaCl(如使用),并使用Thermomix TM31在30℃和剪切水平3下混合,然后在剪切水平3下将混合物加热至85℃并保持温度3min,最后在剪切水平3下加热至98℃并保持温度1min,来制备样品1-5。将样品冷却至室温,然后评价样品的目视外观。
由经过培训的小组成员在室温下检测供试淀粉溶液的肉眼可见的澄清度。淀粉溶液包含天然糊化淀粉、水和盐,浓度(以wt.%计)如表1中定义:
表1
1玉米淀粉
2豌豆淀粉Roquette Freres
3天然马铃薯淀粉
使用以分光光度计(例如分光光度计CM5,Konica Minolta(透射率,测量孔径:30mm LAV))测量的白度指数测量天然豌豆淀粉和天然马铃薯淀粉在高盐溶液中的澄清度。设备:分光光度计CM5,Konica Minolta:
·测量:透射率(已激活浊度)
·测量孔径:30mm(LAV=大孔径视图)
在设备校准后测量样品。在填入比色皿前,将样品轻轻倒置两次。对白色和黑色进行测量。以白度指数对白色进行评价。浓度和结果在表2中给出。
表2
两种溶液均令人满意地澄清。随后,测量了不同淀粉浓度和盐浓度下的天然豌豆淀粉咸鲜溶液的澄清度。结果在表3中呈现(重量%,基于水分):
表3
*无水柠檬酸足量至100
WI值越高,溶液越澄清。包含糊化天然豌豆淀粉的溶液在盐存在下呈现良好的澄清度。
实施例2
比较了包含糊化天然马铃薯淀粉和糊化天然豌豆淀粉的液体咸鲜溶液的剪切效应和透明度。
如实施例1中所述测量透明度。溶液的pH为5。
剪切和未剪切样品如下制备:
1.容器中装水;
2.使用Thermomix TM31在30℃下在剪切水平3下混合干燥成分的预混物;
3.将混合物在剪切水平3下加热至85℃,并保持温度3min;
4.在相同剪切水平3下加热至98℃,并保持温度1min;
5.在剪切水平5(约2000rpm)下施加剪切2min;
6.将混合物转移至HotmixPRO设备的容器中进行冷却;
7.巴氏灭菌步骤后开始冷却;
8.用连接的搅拌器工具在剪切水平1F下冷却,温度设置为30℃;以确保充分剪切搅拌,使冷却速率为约1℃-1.7℃/min;
9.在30℃下将填充样品填充至适当容器中。
未剪切样品(即“剪切前”)在相同条件下生产,但无步骤5。
使用Bostwick稠度计、50g填充重量、25℃下10s后的距离值测定剪切效应。Bostwick值的单位是毫米。
结果在表4中示出。
表4
样品14和15在20wt.%的NaCl下均令人满意地澄清。施加剪切后,样品14的稠度是可接受的,因为施加剪切后样品14没有变得更为液态,而样品15(马铃薯淀粉)不可接受地变稀。
实施例3
对包含液体油的天然糊化豌豆淀粉溶液的透明度和剪切效应进行了测试。测试的组合物如表5中所示。
表5
*Roquette Freres
使用Thermomix TM 31制备咸鲜浓缩物,用于冷却:HotmixPRO,批量为2000g,制备使用以下步骤:
1.向容器中加水并开始加热
2.在30℃和剪切水平3下加入干燥成分的预混物
3.在剪切水平3下将混合物加热至85℃
4.在剪切水平3下加入油
5.加热至85℃,并在85℃下保持温度3min
6.在剪切水平3下进一步加热至98℃,并保持温度1min
7.将用于冷却的产品转移至Hotmix设备的容器中
8.冷却步骤,将温度设置为30℃,在剪切水平1F下,将搅拌器工具连接到刀上,以确保足够的剪切搅拌,取决于配方,所得冷却速率为约1℃-1.7℃/min
9.在目标温度(例如30℃)下将样品填充至适当容器中并密闭/密封。
制备后1天进行评价:如实施例1进行颜色测量(白度)评估。如实施例2进行剪切效应(Bostwick值)。
结果在表6中示出。
表6
*剪切前
^1天后
实施例4
制备本发明的液体咸鲜浓缩物,其具有根据表7的组成:
表7
wt.% | |
水 | 66.53 |
盐 | 16.63 |
豌豆淀粉* | 2.77 |
糖 | 2.83 |
谷氨酸单钠 | 6.65 |
肌苷酸二钠和鸟苷酸二钠的50:50混合物 | 0.67 |
酵母提取液 | 2.08 |
鸡肉提取物 | 1.75 |
柠檬酸 | 0.08 |
*Roquette Freres
使用Thermomix TM 31制备咸鲜浓缩物,用于冷却:HotmixPRO,批量为200 0g,制备使用以下步骤:
1.向容器中加水并开始加热
2.在30℃下在剪切水平3下加入干燥成分的预混物
3.在剪切水平3下将混合物加热至85℃,并保持温度3min
4.在剪切水平3下进一步加热至98℃,并保持温度1min
5.将用于冷却的产品转移至Hotmix设备的容器中
6.冷却,将温度设置为30℃,在剪切水平1F下,将搅拌器工具连接到刀上,以确保足够的剪切搅拌,取决于配方,所得冷却速率为约1℃-1.7℃/min
7.在目标温度(例如30℃)下将样品填充至适当容器中并密闭/密封
制备后1天进行评价:如实施例1进行颜色测量(白度)评估。如实施例2进行剪切效应(Bostwick值)。
结果如表8中所示。
表8
*剪切前
^1天后
咸鲜浓缩物呈浅褐色,且外观澄清。
实施例5
WO 2017/046301的实施例8的咸鲜浓缩物已作为比较例复制。该浓缩物的组成如表4中给出的:
表4
1:A:物理改性玉米淀粉-Novation 2300;B-物理改性玉米淀粉-Novation300
2:来自供应商Roquette的非糊化豌豆淀粉
使用WO 2017/046301的实施例8中所述的以下方法制备浓缩物:
-在约50℃混合下将第一淀粉(物理改性玉米淀粉-Novation 2300)加入水中;
-将混合物加热至至少90℃的温度,持续至少2分钟;
-向混合物中加入盐,在至少72℃的温度下巴氏灭菌至少5分钟;
-将混合物冷却至约40℃后,在进一步混合下加入第二淀粉(豌豆淀粉);
-将组合物填充至容器(试管和烧杯)中。
所得咸鲜浓缩物A为白色不透明(不澄清)团块,当储存和从试管中取出时,其保持形状。
如浓缩物A一样制备咸鲜浓缩物B。通过对浓缩物进行剪切(按照上文实施例2,在Thermomix TM31中在剪切水平5下,2min)来评价剪切稳定性。结果在表5中呈现:
表5
Bostwick值(mm) | |
B剪切前 | 73 |
B剪切后 | 130 |
Claims (15)
1.咸鲜液体浓缩物,其包含:
i)以总组合物的重量计,至少45wt.%的水;
ii)以总组合物的重量计,10-40wt.%的选自氯化钠、氯化钾及其组合的食用盐;
iii)以总组合物的重量计,0.1-40wt.%的选自谷氨酸盐、5'-核糖核苷酸、蔗糖、葡萄糖、果糖、乳酸、柠檬酸及其组合的咸鲜味道赋予成分;
iv)以水的重量计,2-5wt.%的糊化豆类淀粉,基于干豆类淀粉,其优选具有至少25wt.%的直链淀粉含量,
其中基于组合物的总重量,所述浓缩物包含少于0.2wt.%的黄原胶,并且其中糊化淀粉:总淀粉含量的比为至少0.5。
2.根据权利要求1所述的咸鲜液体浓缩物,其中糊化淀粉:总淀粉含量的比为至少0.75,更优选糊化淀粉:总淀粉含量的比为至少0.8。
3.根据权利要求1或2所述的咸鲜液体浓缩物,其中以水的重量计,糊化淀粉的量为2.5-4.5wt.%,更优选3-4wt.%。
4.根据前述权利要求中任一项或多项所述的咸鲜液体浓缩物,其中所述糊化豆类淀粉为天然豆类淀粉,优选其中基于干豆类淀粉,所述糊化豆类淀粉具有25-65wt.%,更优选30-60wt.%,甚至更优选35-55wt.%的直链淀粉含量。
5.根据前述权利要求中任一项或多项所述的咸鲜液体浓缩物,其中所述豆类属于选自以下的属:豌豆(Pisum sativum)、木豆(Cajanus cajan)、鹰嘴豆(Cicer arietinum)、小扁豆(L.culinaris)和豇豆(Vigna unguiculate),或其组合,优选所述豆类属于豌豆属。
6.根据前述权利要求中任一项或多项所述的咸鲜液体浓缩物,其中以水的重量计,所述食用盐的量为15-35wt.%,优选20-30wt.%。
7.根据前述权利要求中任一项或多项所述的咸鲜液体浓缩物,其中所述组合物包含脂肪和/或油,优选其中以总组合物的重量计,脂肪和/或油的量为1-10wt.%。
8.根据前述权利要求中任一项或多项所述的咸鲜液体浓缩物,其包含:
i)以总组合物的重量计,至少55wt.%的水;
ii)以总组合物的重量计,20-40wt.%的选自氯化钠、氯化钾及其组合的食用盐;
iii)以总组合物的重量计,1-20wt.%的选自谷氨酸盐、5'-核糖核苷酸、蔗糖、葡萄糖、果糖、乳酸、柠檬酸及其组合的咸鲜味道赋予成分;
iv)以水的重量计,2-4wt.%的糊化天然豌豆淀粉,基于干淀粉,其优选具有至少25wt.%的直链淀粉含量,
其中基于组合物的总重量,所述浓缩物包含少于0.2wt.%的黄原胶,并且其中糊化淀粉:总淀粉含量的比为至少0.5。
9.根据前述权利要求中任一项或多项所述的咸鲜液体浓缩物,其中以水的重量计,所述浓缩物包含至多2.5wt.%的非糊化淀粉,优选至多2.0wt.%的非糊化淀粉,更优选至多1.0wt.%的非糊化淀粉。
10.根据前述权利要求中任一项或多项所述的咸鲜液体浓缩物,其中不溶解的成分是可见的并分散在整个所述浓缩物中。
11.用于制备权利要求1-10中任一项所述的液体浓缩物的方法,所述方法包括合并:
a)将基于干淀粉,优选具有至少25wt.%的直链淀粉含量的非糊化豆类淀粉与水,选自氯化钠、氯化钾及其组合的食用盐,及选自谷氨酸盐、5'-核糖核苷酸、蔗糖、葡萄糖、果糖、乳酸、柠檬酸及其组合的咸鲜味道赋予成分合并,
b)在至少70℃的温度下加热步骤a)的混合物。
12.根据权利要求11所述的方法,其中所述豆类淀粉为天然豆类淀粉,优选所述豆类属于豌豆属。
13.根据权利要求11或12所述的方法,其中基于干淀粉,所述淀粉的蛋白质含量为至多2wt.%。
14.根据权利要求11-13中任一项所述的方法,其中所述豆类淀粉的体积加权平均直径为2至40微米,更优选为5至30微米。
15.根据权利要求1-10所述的咸鲜液体浓缩物或通过权利要求11-14所述的方法制备的咸鲜液体浓缩物,其中所述浓缩物为调味品、调味料、酱汁、羹汤、肉羹、高汤或肉卤。
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2019
- 2019-07-02 PL PL19734411T patent/PL3823468T3/pl unknown
- 2019-07-02 BR BR112021000884-5A patent/BR112021000884A2/pt unknown
- 2019-07-02 MX MX2021000755A patent/MX2021000755A/es unknown
- 2019-07-02 WO PCT/EP2019/067767 patent/WO2020016004A1/en active Application Filing
- 2019-07-02 US US17/253,766 patent/US20210259293A1/en active Pending
- 2019-07-02 EP EP19734411.2A patent/EP3823468B1/en active Active
- 2019-07-02 CN CN201980047810.3A patent/CN112423602A/zh active Pending
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2021
- 2021-01-06 ZA ZA2021/00096A patent/ZA202100096B/en unknown
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Also Published As
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PL3823468T3 (pl) | 2022-06-20 |
MX2021000755A (es) | 2021-06-15 |
ZA202100096B (en) | 2022-08-31 |
US20210259293A1 (en) | 2021-08-26 |
EP3823468B1 (en) | 2022-02-16 |
BR112021000884A2 (pt) | 2021-04-13 |
WO2020016004A1 (en) | 2020-01-23 |
EP3823468A1 (en) | 2021-05-26 |
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