CN113423287A - 脂肪混合物、其乳液和相关用途 - Google Patents
脂肪混合物、其乳液和相关用途 Download PDFInfo
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- CN113423287A CN113423287A CN202080014056.6A CN202080014056A CN113423287A CN 113423287 A CN113423287 A CN 113423287A CN 202080014056 A CN202080014056 A CN 202080014056A CN 113423287 A CN113423287 A CN 113423287A
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Abstract
本公开总体而言涉及脂肪混合物、脂肪混合物的乳液(例如油包水脂肪混合物)及其用途。在某些实施方案中,本文公开的某些油包水乳液可适当地用于改善各种食物、宠物食品或饲料产品,例如肉类似物产品的感官特性、所感知的质感、所感知的多汁性或口感。在某些形态中,本公开还涉及本文公开的油包水乳液在各种食物、宠物食品或饲料产品中作为动物的部分或全部替代品的用途。在某些形态中,本公开还涉及制备油包水乳液和包含这种油包水乳液的各种食物产品的方法。
Description
对相关申请的交叉引用
本申请要求于2019年6月28日提交的欧洲专利申请第19183261.7号的优先权,该申请通过引用并入于此,如同在此完整阐述一样。
技术领域
本公开总体而言涉及脂肪混合物、脂肪混合物的乳液(例如油包水脂肪混合物)及其用途。在某些实施方案中,本文公开的某些油包水乳液可适当地用于改善各种食物、宠物食品或饲料产品,例如肉类似物(meat analogue)产品的感官特性、所感知的质感(texture)、所感知的多汁性或口感。在某些形态中,本公开还涉及本文公开的油包水乳液在各种食物、宠物食品或饲料产品中作为动物的部分或全部替代品的用途。在某些形态中,本公开还涉及制备油包水乳液和包含这种油包水乳液的各种食物产品的方法。
背景技术
肉类产品被人类和其他动物广泛食用,并且在全世界人类热量摄入中的比例不断增加。即便如此,肉类生产的效率远低于以每土地面积卡路里计的植物生产。因此,肉类消费量的增加对将森林(如雨林)转变为耕地提出了更高的要求,并随之增加了温室气体排放。此外,肉类通常含有大量长链饱和脂肪,这往往对人类健康和身体状态产生有害影响。但人类往往喜欢食用肉类产品,因为肉类产品的美味和饱腹感通常很难从植物性来源中获得。
近年来,人们努力开发能展示肉类食物产品的许多理想特征的植物性材料。这种基于植物的材料可称为“肉类似物”。尽管为开发此类肉类似物技术做出了巨大努力,但所得产品仅在表面上类似于天然肉。肉类产品含有多种天然风味化合物,并且在烹饪过程中会产生其他类似的此类化合物。此类化合物包括脂肪酸以及某些芳香化合物。此类化合物通常在肉类似物中缺乏,或者以一种为消费者创造非常不同的口味体验的方式包含在内。这种肉类似物的主要成分通常是植物蛋白和水。相比之下,许多使肉类具有理想味道的风味化合物本质上是疏水的。因此,即使存在于肉类似物中,也不会以相同的方式被递送到口腔中。因此,持续需要开发改善肉类似物产品的方法,以便食用此类产品的体验更接近地模拟食用真正肉类产品的体验。
发明内容
本公开涉及某些组合物的发现,这些组合物在植物蛋白的存在下有益地递送某些香味化合物,其允许更真实地模拟实际肉类产品的味道特征。例如,发现导致肉类似物风味失衡的一个因素是某些香气化合物与植物蛋白的选择性结合,这可能会为产品造成扭曲的、非烹饪的、非正宗的风味特征。为了提供对该问题的部分解决方案,本公开提供了脂肪组合物及其乳液,其能够适当地减少亲脂性风味化合物例如芳香化合物的结合,其通常具有较高的log P值(例如,log P>1.5),以及其他化合物如硫醇、二硫化物等与食物产品、宠物食品或饲料产品(更特别地,肉类似物)的植物蛋白基质的结合。请注意,本文中的“logP”是指水和1-辛醇之间分配系数的以10为底的log。
通过在肉类似物产品中使用本文公开的组合物,可以改善肉类似物的香气特征、味道特征、感官感知和质感感知中的一种或多种,从而在食用和制备(例如,在家烹饪)肉类似物产品期间更真实地匹配真实肉类产品的这些特征。
当在某些油包水乳液中使用时,本文公开的组合物可以降低亲水性和亲脂性化合物与肉类似物产品的植物蛋白基质的结合。在一些情况下,通过以乳化形式应用风味化合物,本公开的某些已调味油包水乳液可以提供比真实肉类产品中发现的更真实的风味特征,并且在一些情况下,在所得肉类似物产品中不使用浓度很高的风味化合物。
在第一形态中,本公开提供包含固体脂肪颗粒和液体油的脂肪组合物,其中固体脂肪颗粒分散在液体(食用)油中。在其一些实施方案中,脂肪组合物包含乳化剂。在其一些实施方案中,脂肪组合物包含一种或多种脂溶性风味化合物、脂溶性芳香化合物、或它们的组合。在一些实施方案中,液体(食用)油与固体脂肪颗粒的重量/重量比在30:70至99:1的范围内。在存在乳化剂的一些实施方案中,基于脂肪组合物的总重量,乳化剂以0.2重量%至35重量%范围内的浓度存在。
在第二形态中,本公开提供包含连续相和分散相的乳液,其中连续相或分散相中的一者包含第一形态的脂肪组合物,并且连续相或分散相中的另一者包含水性介质。在一些实施方案中,水性介质包含水和可选使用的一种或多种水溶性风味化合物。在其一些实施方案中,连续相包含脂肪组合物而分散相包含水性介质。在一些进一步的这样的实施方案中,连续相构成乳液的30重量%至99重量%,而分散相构成乳液的0.1重量%至50重量%。
在第三形态中,本公开提供了第一形态的脂肪组合物或第二形态的乳液用于改良(modify)可食用物品的风味的用途。在一些实施方案中,可食用物品是食物产品、宠物食品或饲料产品。在一些进一步的实施方案中,可食用物品是肉类似物产品。在一些实施方案中,可食用物品包含一种或多种植物蛋白,例如豌豆蛋白、大豆蛋白、坚果蛋白等。在一些进一步的实施方案中,可食用物品包含一种或多种植物纤维,例如竹纤维、洋车前草(psyllium)纤维等。在一些实施方案中,基于可食用物品的总重量,脂肪组合物或乳液以范围为0.1重量%至10重量%的浓度用于可食用物品中。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的多汁性。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口感。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口腔包覆感(mouthcoating)。在一些实施方案中,改良可食用物品的风味包括增加可食用物品内流体的稠度。在一些实施方案中,当可食用物品是肉类似物时,肉类似物是牛肉类似物、家禽类似物、鱼类似物、猪肉类似物或贝类类似物,例如蟹肉类似物、扇贝类似物或虾类似物。
在第四形态中,本公开提供了改良可食用物品的风味的方法,该方法包括将第一形态的脂肪组合物或第二形态的乳液引入到可食用物品中。在一些实施方案中,可食用物品是食物产品、宠物食品或饲料产品。在一些进一步的实施方案中,可食用物品是肉类似物产品。在一些实施方案中,可食用物品包含一种或多种植物蛋白,例如豌豆蛋白、大豆蛋白、坚果蛋白等。在一些进一步的实施方案中,可食用物品包含一种或多种植物纤维,例如竹纤维、洋车前草纤维等。在一些实施方案中,基于可食用物品的总重量,将脂肪组合物或乳液以范围为0.1重量%至10重量%的浓度引入到可食用物品中。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的多汁性。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口感。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口腔包覆感。在一些实施方案中,改良可食用物品的风味包括增加食物制品内流体的稠度。在一些实施方案中,当可食用物品是肉类似物时,肉类似物是牛肉类似物、家禽类似物、鱼类似物、猪肉类似物或贝类类似物,例如蟹肉类似物、扇贝类似物或虾类似物。
在第五形态中,本公开提供了第一形态的脂肪组合物或第二形态的乳液在可食用物品中替代动物脂肪的用途。在一些实施方案中,可食用物品是食物产品、宠物食品或饲料产品。在一些进一步的实施方案中,可食用物品是肉类似物产品。在一些实施方案中,可食用物品包含一种或多种植物蛋白,例如豌豆蛋白、大豆蛋白、坚果蛋白等。在一些进一步的实施方案中,可食用物品包含一种或多种植物纤维,例如竹纤维、洋车前草纤维等。在一些实施方案中,基于可食用物品的总重量,脂肪组合物或乳液以范围为0.1重量%至10重量%的浓度用于可食用物品中。在一些实施方案中,当可食用物品是肉类似物时,肉类似物是牛肉类似物、家禽类似物、鱼类似物、猪肉类似物或贝类类似物,例如蟹肉类似物、扇贝类似物或虾类似物。
在第六形态中,本公开提供了减少或消除可食用物品中动物脂肪的方法,该方法包括将第一形态的脂肪组合物或第二形态的乳液引入到可食用物品中。在一些实施方案中,可食用物品是食物产品、宠物食品或饲料产品。在一些进一步的实施方案中,可食用物品是肉类似物产品。在一些实施方案中,可食用物品包含一种或多种植物蛋白,例如豌豆蛋白、大豆蛋白、坚果蛋白等。在一些进一步的实施方案中,可食用物品包含一种或多种植物纤维,例如竹纤维、洋车前草纤维等。在一些实施方案中,基于可食用物品的总重量,将脂肪组合物或乳液以范围为0.1重量%至10重量%的浓度引入到可食用物品中。在一些实施方案中,当可食用物品是肉类似物时,肉类似物是牛肉类似物、家禽类似物、鱼类似物、猪肉类似物或贝类类似物,例如蟹肉类似物、扇贝类似物或虾类似物。
在第七形态中,本公开提供可食用物品,其包含第一形态的脂肪组合物或第二形态的乳液。在一些实施方案中,可食用物品是食物产品、宠物食品或饲料产品。在一些进一步的实施方案中,可食用物品是肉类似物产品。在一些实施方案中,可食用物品包含一种或多种植物蛋白,例如豌豆蛋白、大豆蛋白、坚果蛋白等。在一些进一步的实施方案中,可食用物品包含一种或多种植物纤维,例如竹纤维、洋车前草纤维等。在一些实施方案中,基于可食用物品的总重量,脂肪组合物或乳液以范围为0.1重量%至10重量%的浓度存在于可食用物品中。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的多汁性。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口感。在一些实施方案中,当可食用物品是肉类似物时,肉类似物是牛肉类似物、家禽类似物、鱼类似物、猪肉类似物或贝类类似物,例如蟹肉类似物、扇贝类似物或虾类似物。
在第八形态中,本公开提供制备第二形态的乳液的方法,该方法包括:(a)提供第一形态的脂肪组合物;(b)在高于连续相的相变温度的温度下将作为分散相的水性介质乳化到作为连续相的脂肪组合物中以形成已乳化的组合物,其中该脂肪组合物可选地包含乳化剂;(c)将已乳化的组合物冷却至低于连续相的相变温度的温度。
本公开的其他形态和实施方案在下面的详细描述中阐述。
附图说明
提供以下附图是为了说明本文公开的组合物和方法的各种实施方案。提供附图仅用于说明目的,而无意于描述任何优选的组合物或优选的方法,也不作为对所要求保护的发明的范围的任何限制的来源。
图1显示了非挤出和挤出豌豆蛋白分离样品的总离子强度。
图2显示了油包水反应调味料挤出和非挤出样品的总离子强度。
图3显示了油反应调味料挤出和非挤出样品的总离子强度。
图4显示了在加热的肉豆蔻酸异丙酯(疏水性溶剂)中稀释并通过光学显微镜测量的实施例2中制备的乳液的液滴尺寸分布。
图5显示了在熔化根据本公开的某些实施方案制备的材料时粘弹特性的测量。G’代表弹性剪切模量,G”代表粘性剪切模量。以恒定振幅和振荡频率(应变振幅:0.3%,频率:0.5Hz)进行测量。
图6显示了应变振幅扫描实验的结果,其中在37℃下连续脂肪相的熔化温度以上测量粘弹特性。G’代表弹性剪切模量,G”代表粘性剪切模量。测量是在0.5Hz的恒定频率下进行的,同时将振荡剪切应变的幅度从低增加到高。
具体实施方式
以下详细描述阐述了本文提供的各个形态和实施方案。该描述将从相关领域的普通技术人员的角度来阅读。因此,不一定包括这些普通技术人员众所周知的信息。
脂肪组合物
在至少一个形态中,本公开提供包含固体脂肪颗粒和液体(食用)油的脂肪组合物,其中固体脂肪颗粒分散在液体(食用)油中。
固体脂肪颗粒可由在室温下例如在22℃下通常为固体的任何合适的脂肪或脂肪混合物组成。脂肪颗粒中的脂肪可以来自任何合适的来源,例如动物或植物来源。
在一些实施方案中,脂肪颗粒包含植物来源的脂肪。合适的此类植物来源的脂肪包括可可脂、棕榈脂肪(即固体棕榈油)、椰子脂肪(即固体椰子油)、棕榈仁脂肪(即固体棕榈仁油)、氢化植物油或它们的任何组合。在一些实施方案中,植物来源的脂肪包括可可脂。在一些此类实施方案中,基于脂肪组合物中固体脂肪颗粒的总重量,脂肪颗粒包含至少75重量%,或至少80重量%,或至少85重量%,或至少90重量%,或至少95重量%,或至少97重量%或至少99重量%的植物来源的脂肪。
在一些其他实施方案中,脂肪颗粒包含动物来源的脂肪。合适的此类动物来源的脂肪包括黄油、猪油、牛脂、或它们的任何组合。在一些这样的实施方案中,基于脂肪组合物中固体脂肪颗粒的总重量,脂肪颗粒包含不超过25重量%,或不超过20重量%,或不超过15重量%,或不超过10重量%,或不超过5重量%,或不超过3重量%,或不超过1重量%的动物来源的脂肪。
通常,构成固体脂肪颗粒的脂肪是甘油三酯,但可能包括一定量的甘油二酯或甘油单酯。注意,如本文所用,术语“脂肪”是指脂肪酸甘油酯,其在给定温度例如室温(22℃)下呈固态。基于固体脂肪颗粒中脂肪酸甘油酯的总重量,构成固体脂肪颗粒的脂肪包含至少75重量%,或至少80重量%,或至少85重量%,或至少90重量%,或至少95重量%,或至少97重量%的甘油三酯。构成固体脂肪颗粒中脂肪酸甘油酯的脂肪酸可以是饱和和不饱和脂肪酸的任何合适的混合物。在一些实施方案中,构成固体脂肪颗粒的脂肪具有范围为1至75、或2至65、或5至55的碘值。
固体脂肪颗粒可具有任何合适的熔点。在一些实施方案中,固体脂肪颗粒具有至少30℃、或至少35℃、或至少40℃的熔点。在一些进一步的实施方案中,固体脂肪颗粒具有不超过80℃的熔点。
在一些实施方案中,固体脂肪颗粒包含食用蜡。食用蜡的非限制性例子包括氢化大豆脂肪、棕榈脂肪、椰子脂肪、可可脂、巴西棕榈蜡、米糠蜡、乳木果油(shea butter)、以及它们的混合物。在一些实施方案中,食用蜡是一种动物脂肪,其具有较高熔点脂肪部分,例如棕榈油或乳木果液态油(Shea olein)以及它们的混合物。
如上所述,脂肪组合物还包含液体(食用)油,固体脂肪颗粒分散在其中。可以使用任何合适的油,只要该油在室温(例如22℃)下通常是液体,例如动物油、鱼油、植物油、藻油、或它们的任何组合。在一些实施方案中,液体油是植物来源的油。在一些其他实施方案中,油不是植物来源的油。液体油的例子包括向日葵油、菜籽油或低芥酸菜子(canola)油、大豆油、棕榈油、椰子油、落花生(花生)油、棕榈仁油、橄榄油、棉籽油、芝麻油、亚麻籽油、藻油、鱼油、鳄梨油、摩洛哥坚果油(argan oil)、以及它们的任何混合物。在一些实施方案中,液体油包括中链甘油三酯油(MCT)油、大豆油、棉籽油、花生油、芝麻油、玉米油、向日葵油、低芥酸菜子油、红花油、鳄梨油、橄榄油、摩洛哥坚果油、或它们的任何混合物。
一般来说,液态油和固态脂肪颗粒的熔点会有差异。一般来说,液态油的熔点不超过25℃,或不超过20℃,或不超过15℃,或不超过10℃,或不超过8℃,或不超过5℃。
在一些实施方案中,固体脂肪颗粒的较高熔点和液体油的较低熔点之间的熔点差在5℃至105℃,或8℃至90℃,或10℃至80℃,或12℃至70℃,或15℃至60℃的范围内。
固体脂肪颗粒和液体油可以任何合适的相对量存在于脂肪组合物中,只要有足够的液体油在室温附近分散固体脂肪颗粒即可。在一些实施方案中,脂肪组合物中液体油与固体脂肪颗粒的重量比范围为30:70至99:1,或40:60至98:2,或55:45至97:3,或60:40至95:5,或70:30至93:7,或72:28至92:8。
在一些实施方案中,可能需要脂肪组合物基本上不含动物脂肪或油。因此,在一些实施方案中,基于脂肪组合物的总重量,脂肪组合物包含不超过5重量%、或不超过3重量%、或不超过1重量%、或不超过0.5重量%、或不超过0.3重量%、或不超过0.1重量%的动物来源的脂肪或油。
在一些实施方案中,可能理想的是脂肪组合物基本上不含源自转基因植物的脂肪或油(GMO衍生的脂肪或油)。因此,在一些实施方案中,基于脂肪组合物的总重量,脂肪组合物包含不超过5重量%、或不超过3重量%、或不超过1重量%、或不超过0.5重量%、或不超过0.3重量%、或不超过0.1重量%的GMO衍生的脂肪或油。
在一些实施方案中,脂肪组合物包含乳化剂。当存在时,乳化剂可以任何合适的浓度存在。在一些实施方案中,基于脂肪组合物的总重量,脂肪组合物中乳化剂的浓度范围为0.2重量%至35重量%,或0.3重量%至20重量%,或0.4重量%至15重量%,或0.5重量%至10重量%,或0.6重量%至8重量%的乳化剂。
通常,乳化剂是两性分子,它们集中在两相之间的界面并改变该界面的性质。乳化剂的合适的非限制性例子描述于MCCUTCHEON'S EMULSIFIERS&DETERGENTS OR THEINDUSTRIAL SURFACTANTS HANDBOOK。乳化剂的一些具体的非限制性例子包括卵磷脂,聚氧乙烯,硬脂酸酯,聚山梨醇酯20,脱水山梨糖醇衍生物(聚山梨醇酯20、聚山梨醇酯80、聚山梨醇酯40、聚山梨醇酯60和聚山梨醇酯65),磷酸化甘油酯的混合铵盐,酶促水解的羧甲基纤维素,脂肪酸的单和二甘油酯,脂肪酸的单和二甘油酯的酯(例如乙酸酯、乳酸酯、柠檬酸酯、酒石酸酯、单和二乙酰酒石酸酯、混合乙酸和酒石酸酯),琥珀酰单甘油酯,脂肪酸蔗糖酯,蔗糖甘油酯,脂肪酸聚甘油酯,聚甘油聚蓖麻油酸酯,脂肪酸丙烷-1,2-二醇酯,脂肪酸丙二醇酯,甘油和丙醇的乳酸化脂肪酸酯,与脂肪酸的甘油单酯和甘油二酯相互作用的热氧化大豆油,硬脂酰乳酸钠,硬脂酰乳酸钙,硬脂酰酒石酸、硬脂酰柠檬酸、硬脂酰富马酸钠、硬脂酰富马酸钙、十二烷基硫酸钠、乙氧基化单和二甘油酯、甲基葡萄糖苷-椰子油酯、脱水山梨糖醇单硬脂酸酯、脱水山梨糖醇三硬脂酸酯、脱水山梨糖醇单月桂酸酯、脱水山梨糖醇单油酸酯,脱水山梨糖醇单棕榈酸酯,脱水山梨糖醇三油酸酯,以及它们的组合。
在一些实施方案中,乳化剂包含具有不同甘油三酯含量(纯卵磷脂或脱油卵磷脂,不同比例的PC-比-PE-比-PI)的卵磷脂(例如甘油磷脂的混合物,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)。这种卵磷脂可以任何合适的形式使用,包括油性糊剂或粉末的形式。卵磷脂可从许多供应商处商购获得,包括Cargill(品牌EMELPUR、EMULTOP、LECIMULTHIN、EPIKURON),Archer Daniels Midland(品牌ULTRALEC、ADLEC),Solae(品牌SOLEC)和Bunge(品牌BUNGEMAXX)。
合适的乳化剂可以根据它们的亲水-亲油平衡(HLB)来表征,用Griffin,J.COSMET.CHEM.,vol.1,p.311(1949)中提出的经验等级量度。该等级范围从0到20,其中0表示完全亲脂性分子,20表示完全亲水性分子。表面活性剂的功能一般可以用它们的HLB值来描述。消泡表面活性剂的HLB范围为1~3。油包水乳化剂的HLB范围为3~6。润湿剂的HLB范围为7~9。水包油型乳化剂的HLB范围为8~18。洗涤剂的HLB范围为13~15。增溶剂的HLB范围为15~18。
在一些实施方案中,脂肪组合物中存在的乳化剂具有不超过10、不超过9、或不超过8、或不超过7、或不超过6的HLB值。在一个实施方案中,脂肪组合物中存在的乳化剂的HLB值范围为3至9,或4至9,或5至9,或6至9,或7至9,或3至8,或3至7,或3至6。此类乳化剂可称为低HLB乳化剂。
适合形成油包水乳液的低HLB乳化剂的非限制性例子包括醇烷氧基化物、烷基胺烷氧基化物、聚醚胺烷氧基化物、环氧乙烷/环氧丙烷嵌段聚合物、磷酸酯、烷基硫酸盐、烷基醚硫酸盐、烷基和烷基苯磺酸盐、脂肪酸酯、脂肪油烷氧基化物、糖类衍生物、脱水山梨糖醇衍生物、烷基酚烷氧基化物、芳基酚烷氧基化物、磺基琥珀酸盐、磺基琥珀酰胺酸盐、以及它们的任何组合。乳化剂可以是非离子的、阴离子的、阳离子的或两性离子的。在一些实施方案中,乳化剂适用于食物产品、宠物食品或饲料产品,包括但不限于脂肪酸酯、糖类衍生物、脱水山梨糖醇衍生物,尤其是脱水山梨糖醇酯、甘油单/二酯、柠檬酸酯、卵磷脂和其他磷脂,以及它们的组合。此类低HLB乳化剂的商业例子包括但不限于可从DuPont-Danisco获得的DIMODAN乳化剂(蒸馏甘油单酯)、可从Paalsgard获得的CITREM(甘油单酯和甘油二酯的柠檬酸酯)、可从DuPont Nutrition获得的SOLEC(大豆卵磷脂),或者也可从DuPontNutrition获得的GRINSTED STS/SMS(脱水山梨糖醇酯)。
在其一些实施方案中,脂肪组合物包含脂溶性风味化合物,例如脂溶性芳香化合物。这种脂溶性风味化合物可以任何合适的量存在于脂肪组合物中。例如,在一些实施方案中,基于脂肪组合物的总重量,脂溶性风味化合物构成脂肪组合物的0.1重量%至80重量%,或1重量%或60重量%。
根据相关领域已知的那些,可以使用任何合适的脂溶性风味化合物。下面将更详细地讨论风味化合物。
脂肪组合物的乳液
在另一形态中,本公开提供了包含连续相和分散相的乳液,其中连续相或分散相中的一者包含前述形态及其任何实施方案的脂肪组合物,而连续相或分散相中的另一者包含水性介质。
在一些实施方案中,连续相包含脂肪组合物且分散相包含水性介质。根据本公开前面部分中阐述的实施方案,脂肪组合物可以具有任何合适的特征。水性介质包含水。例如,在一些实施方案中,基于水性介质的总重量,水构成水性介质的至少75重量%,或至少80重量%,或至少85重量%,或至少90重量%,或至少95重量%,或至少97重量%,或至少99重量%。在一些进一步的实施方案中,水性介质包含水溶性风味化合物。
如本文所用,术语“乳液”是指通常不混溶(即,不可混合)的两种或更多种液体的混合物。在乳液中,一种液体(分散相)分散在另一种(连续相)中。在某些情况下,一相是疏水相或亲脂相,而另一相是亲水相。在本文公开的某些实施方案中,乳液是油包水乳液,其包含其中分散有亲水相的连续疏水(即亲脂)相。
乳液可以是任何类型的乳液。例如,在一些实施方案中,乳液是粗乳液、微乳液或纳米乳液。
本文公开的乳液可以通过任何合适的程序制备。例如,在一些实施方案中,通过施加机械力来乳化分散相液滴来制备乳液,例如通过用高剪切混合器、胶体磨、叶轮混合器进行机械混合,或通过使用高压均质机。在一些实施方案中,此类乳液通过超声处理、通过相转化乳化、通过膜乳化或通过使用微流体通道的乳化来制备。
乳液在连续相和分散相之间可以具有任何合适的重量比。例如,在一些实施方案中,基于乳液的总重量,连续相构成乳液的30重量%至99重量%,或35重量%至98重量%;或38重量%至97重量%,或40重量%至95重量%,或45重量%至93重量%。在某些相关实施例中,基于乳液的总重量,分散相构成乳液的0.1重量%至50重量%,或3重量%至45重量%,或5重量%至40重量%,或8重量%至30重量%。
在一些实施方案中,水性介质包含可溶性纤维。在此类实施方案中,可溶性纤维可以任何合适的浓度存在。例如,在一些实施方案中,基于水性介质的总重量,可溶性纤维以0.1重量%至5重量%、或1重量%至2重量%的浓度存在于水性介质中。在一些实施方案中,当乳液被加热到高于室温,例如烹饪肉类的标准温度时,可溶性纤维以适合于形成水凝胶的浓度存在。
如本文所用,术语“可溶性纤维”是指可溶于水的多糖,例如根据Prosky等人J.ASSOC.ANAL.CHEM.,vol.70(5),p.1017(1988)描述的方法。这种纤维可以包括来自多种来源的纤维。合适纤维的一些非限制性例子包括水果纤维、谷物纤维、天然可溶性纤维和合成可溶性纤维。天然可溶性纤维包括可溶性玉米纤维、麦芽糊精、阿拉伯胶和水解瓜尔胶。合成可溶性纤维包括聚葡萄糖、改性食品淀粉等。可用于本公开的实施方案的食品级可溶性纤维来源包括菊粉、玉米纤维、大麦、玉米胚芽、磨碎的燕麦壳、碾碎的玉米麸、麦麸糊粉层的衍生物、亚麻粉、全亚麻籽麸、冬大麦薄片、磨碎的燕麦碎粒、玉米、豌豆纤维(例如加拿大黄豌豆)、丹麦马铃薯纤维、魔芋植物纤维、洋车前草纤维(例如,来自洋车前草(planagoovata)的种子壳)、洋车前草壳纤维、液体龙舌兰纤维、米糠纤维、燕麦芽纤维、苋米(amaranth)芽纤维、小扁豆粉纤维、葡萄籽纤维、苹果纤维、蓝莓纤维、蔓越莓纤维、无花果纤维、山核桃(ciranda)粉纤维、角豆粉纤维、碾碎的梅干纤维、芒果纤维、橙纤维、橙浆、草莓纤维、角叉菜胶水胶体、耳突麒麟菜海藻衍生物、棉籽纤维、大豆纤维、猕猴桃纤维、金合欢胶纤维、竹纤维、奇亚籽纤维、马铃薯纤维、马铃薯淀粉、果胶(碳水化合物)纤维、水解瓜尔胶、胡萝卜纤维、大豆纤维、菊苣根纤维、燕麦纤维、小麦纤维、番茄纤维、聚葡萄糖纤维、精制玉米淀粉糖浆、异麦芽低聚糖混合物、可溶性糊精、柑橘生物类黄酮混合物、细胞壁破裂营养酵母、亲脂性纤维、西梅汁、落叶松衍生物、寡糖纤维、苷蔗糖(cane sugar)衍生物、短链低聚果糖、葡萄糖的合成聚合物、聚葡萄糖、果胶、聚阴离子(polanion)化合物、纤维素纤维、来自硬木植物的纤维素纤维和羧甲基纤维素。
在一些实施方案中,水性介质包含水溶性风味化合物。根据相关领域已知的那些,可以使用任何合适的水溶性风味化合物。下面将更详细地讨论风味化合物。
在某些情况下,可能需要根据特定的物理特性来描述所得乳液。例如,在一些实施方案中,乳液是弹性剪切模量G’(0.3%,0.5Hz)高于其粘性剪切模量G”(0.3%,0.5Hz)的油包水乳液。使用此符号,括号中提供的数字是指以百分比值给出的应变幅度和振荡剪切的频率,这意味着给出的值是指使用在0.5Hz频率和0.3%应变幅度下执行的剪切振荡测量的剪切模量。弹性剪切模量表示材料在给定频率和应变幅度下的弹性行为,通常记为G’并以帕斯卡(Pa)为单位量度。粘性剪切模量表示材料在给定频率和应变幅度下的粘性行为,通常计为G”,也以帕斯卡(Pa)为单位量度。这些特征值例如定义于R.G.Larson,THESTRUCTURE AND RHEOLOGY COMPLEX FLUIDS(1998)或F.A.Morrison,UNDERSTANDINGRHEOLOGY(2001)。
这些粘弹性是在恒定温度或温度范围(例如4℃至80℃的温度)和恒定频率(即0.5Hz)下进行的振荡剪切应变(小变形)下的动态测试期间测量的,或在流变仪(例如,DHR-2型,TA Instruments)上在扭转/剪切应变(即,应变幅度为0.3%且频率为0.5Hz的正弦变化剪切应变)下的频率范围,或一系列扭转/剪切应变,例如测试振幅范围从0.1%到100%的一系列振荡剪切应变,例如,在锥板几何形状中(例如具有40mm直径的锥/板几何形状和2度锥角)。此类方法进一步描述于P.Fischer等人的“Rheology of Food Materials”,CURRENT OPINION IN COLLOID&INTERFACE SCIENCE,vol.16(1),pp.36-40(2011)。例如,G’(0.3%,0.5Hz)是材料的弹性剪切模量,在0.5Hz的频率和0.3%的扭转/剪切应力下,对于5℃至80℃的温度测量。G’(18℃,0.5Hz)是材料的弹性剪切模量,在0.5Hz的频率和18℃的温度下,对于从0.1%到100%的任何扭转/剪切应力测量。G”(0.3%,0.5Hz)是材料的粘性剪切模量,在0.5Hz的频率和0.3%的扭转/剪切应力下,对于5℃至80℃的任何温度测量。
在一些实施方案中,本文公开的乳液在低于8%或低于7%或低于5%的剪切应变下具有高于粘性剪切模量G”(0.5Hz,37℃)的弹性剪切模量G’(0.5Hz,37℃)。在一些实施方案中,本文公开的乳液具有不超过20、或不超过15、或不超过10、或不超过5、或不超过3、或不超过2、或不超过1、或不超过0.5的G’(0.3%,0.5Hz)/G’(0.3%,0.5Hz)之比。在一些实施方案中,本文公开的乳液具有至少0.001、或至少0.01、或至少0.05的G’(0.3%,0.5Hz)/G’(0.3%,0.5Hz)之比。在一些实施方案中,本文公开的乳液的比例G’/G”(0.5Hz,18℃)不超过1。在一些实施方案中,本文公开的乳液的比例G’/G”(0.5Hz,18℃)为至少0.01。
分散相通常在乳液中形成液滴。取决于各种因素,液滴尺寸可以是任何合适的尺寸。在一些实施方案中,乳液具有平均直径为0.1μm至30μm、或0.8μm至20μm、或2μm至10μm的液滴尺寸。液滴尺寸可以通过任何已确立的方法测量,该方法允许在最多5%优选低于1%的实验误差内准确测量。合适的已确立方法使用光学显微镜(例如,R.J.Hunter,INTRODUCTION TO MODERN COLLOID SCIENCE(1994))。在一些情况下,可以使用光学显微镜软件(Nikon Eclipse Software)对在加热的肉豆蔻酸异丙酯中稀释的样品通过图像分析来测量液滴尺寸分布。术语“平均值”是指算术平均值。
在某些实施方案中,本文公开的乳液可包含通常包含在食物产品、宠物食品和饲料产品中的其他添加剂、佐剂等。例如,在某些实施方案中,本文公开的乳液可包含常用于可食用物品中的任何附加成分或多种成分的组合,包括但不限于:
酸,包括例如柠檬酸,磷酸,抗坏血酸,硫酸氢钠,乳酸或酒石酸;
苦味成分,包括例如咖啡因,奎宁,绿茶,儿茶素,多酚,罗布斯塔咖啡生豆提取物,咖啡生豆提取物,氯化钾,薄荷醇或蛋白质(例如来自植物、藻类或真菌的蛋白质和蛋白质分离物);
着色剂,包括例如焦糖色,红色#40,黄色#5,黄色#6,蓝色#1,红色#3,紫色胡萝卜,黑色胡萝卜汁,紫色地瓜,蔬菜汁,果汁,β-胡萝卜素,姜黄姜黄素或二氧化钛;
防腐剂,包括例如苯甲酸钠,苯甲酸钾,山梨酸钾,偏亚硫酸氢钠,山梨酸或苯甲酸;
抗氧化剂包括,例如抗坏血酸,EDTA钙二钠,α-生育酚,混合生育酚,迷迭香提取物,葡萄籽提取物,白藜芦醇或六偏磷酸钠;
维生素或功能成分,包括例如白藜芦醇,Co-Q10,ω3脂肪酸,茶氨酸,氯化胆碱(胞磷胆碱(Citocoline)),纤维醇,菊粉(菊苣根),牛磺酸,人参提取物,瓜拉那提取物,生姜提取物,L-苯丙氨酸,L-肉碱,L-酒石酸盐,D-葡萄糖醛酸内酯,肌醇,生物类黄酮,紫锥菊,银杏(Ginkgo Biloba),马黛茶(yerba mate),亚麻籽油,藤黄果(Garcinia cambogia)皮提取物,白茶提取物,核糖,奶蓟草(milk thistle)提取物,葡萄籽提取物,盐酸吡多醇(维生素B6),氰钴胺(维生素B12),烟酰胺(维生素B3),生物素,乳酸钙,泛酸钙(泛酸),磷酸钙,碳酸钙,氯化铬,多烟酸铬,硫酸铜,叶酸,焦磷酸铁,铁,乳酸镁,碳酸镁,硫酸镁,磷酸一钾,磷酸一钠,磷,碘化钾,磷酸钾,核黄素,硫酸钠,葡萄糖酸钠,聚磷酸钠,碳酸氢钠,硫胺素单硝酸盐,维生素D3,维生素A棕榈酸酯,葡萄糖酸锌,乳酸锌或硫酸锌;
起云剂,包括例如酯胶,溴化植物油(BVO)或蔗糖乙酸异丁酸酯(SAIB);
缓冲液,包括例如柠檬酸钠,柠檬酸钾或盐;
调味料,包括例如丙二醇,乙醇,甘油,阿拉伯胶(金合欢胶),麦芽糊精,改性玉米淀粉,右旋糖,天然调味料,具有其他天然调味料的天然调味料(天然调味料WONF),天然和人工调味料,人工调味料,二氧化硅,碳酸镁或磷酸三钙;或者
淀粉和稳定剂,包括例如果胶,黄原胶,羧甲基纤维素(CMC),聚山梨醇酯60,聚山梨醇酯80,中链甘油三酸酯,纤维素凝胶,纤维素胶,酪蛋白酸钠,改性食品淀粉,阿拉伯胶(金合欢胶),菊粉或角叉菜胶。
附加成分的一个例子包括游离脂肪酸。合适的例子包括硬脂酸、棕榈酸、肉豆蔻酸、月桂酸、癸酸、辛酸等。这些游离脂肪酸可以任何合适的浓度存在。例如,在一些实施方案中,基于乳液的总重量,游离脂肪酸在乳液中以3重量%20重量%、或5重量%至18重量%、或7重量%至16重量%的范围内的浓度存在。
也可以存在其他酸,例如,以帮助调节最终产品的pH值。用于此目的的合适的酸包括可食用酸,例如乳酸、柠檬酸及其组合。这种酸可以任何浓度存在。例如,在一些实施方案中,基于乳液的总重量,游离脂肪酸在乳液中以0.2重量%至3.0重量%、或0.5重量%至2.0重量%、或0.7重量%至1.8重量%的范围内的浓度存在。
风味化合物
如上所述,在某些实施方案中,脂肪组合物和水性介质可分别包含脂溶性和水溶性风味化合物。如本文所用,“风味”或“风味化合物”单独或与其他此类化合物组合添加到可食用组合物中以赋予、改善或改良其感官特性,特别是其风味、味道或香气。这种化合物可以是天然的或合成的。许多此类风味化合物列在参考文本中,例如S.Arctander,PERFUMEAND FLAVOR CHEMICALS(1969),或其更新的版本,或在其他著作中,如FENAROLI'SHANDBOOK OF FLAVOR INGREDIENTS(1975)或M.B.Jacobs,SYNTHETIC FOOD ADJUNCTS(1947)。目前用于制备调味制剂的溶剂和助剂在工业中也是众所周知的。这些物质是食品和消费品调味或增香领域的技术人员所熟知的。风味添加剂的合适例子包括化合物如甲基呋喃硫醇,即2-甲基-3-呋喃硫醇。
可用于本文公开的脂肪组合物或乳液中的风味化合物的非限制性例子包括有机盐、无机盐、有机酸、糖、氨基酸及它们的盐(例如谷氨酸盐或天冬氨酸盐)、核糖核苷酸及其来源,以及上述的任何组合。
甜味剂是风味化合物的常见例子。因此,在一些实施方案中,本文公开的脂肪组合物或乳液包含额外的甜味剂,例如有热量的糖,例如蔗糖、葡萄糖、果糖(例如,以高果糖玉米糖浆的形式)、或它们的任何组合。在一些实施方案中,甜味组合物包含一种或多种莱鲍迪苷。在一些实施方案中,本文公开的脂肪组合物或乳液包含一种或多种高强度人工甜味剂,例如乙酰磺胺酸钾、三氯蔗糖、阿斯巴甜、环己氨磺酸盐(cyclamate)、纽甜等。在一些其他实施方案中,本文公开的脂肪组合物或乳液包含一种或多种低热量碳水化合物或糖醇,例如稀少糖(allulose)、木糖醇、赤藓糖醇等。在一些其他实施方案中,本文公开的脂肪组合物或乳剂包含罗汉果苷,例如作为僧果果汁或提取物,或作为罗汉果苷III、罗汉果苷IV、罗汉果苷V、赛门苷I、异罗汉果苷V、罗汉果苷IVE、异罗汉果苷IVE、异罗汉果苷IV、罗汉果苷IIIE、11-氧代罗汉果苷V、赛门苷I的1,6-α异构体、以及它们的任何组合中的一种或多种。在美国专利申请公开号2017/0119032中描述了可以适当地包含在增甜组合物中的其他罗汉果苷化合物。
各种其他甜味剂也可包含在本文公开的脂肪组合物或乳液中。非限制性例子包括D-阿洛酮糖、L-核糖、D-塔格糖、L-葡萄糖、L-岩藻糖、L-阿拉伯糖、D-松二糖、D-白菌二糖、异麦芽酮糖醇、乳糖醇、甘露糖醇、山梨糖醇、麦芽糊精、糖精、阿力甜、环己氨基磺酸、塔格糖、麦芽糖、半乳糖、甘露糖、乳糖、D-色氨酸、甘氨酸、麦芽糖醇、乳糖醇、异麦芽酮糖醇、氢化淀粉水解产物(HSH)、化学改性的罗汉果苷(如葡糖基化罗汉果苷)、胍甜味剂(carrelame)和其他胍基甜味剂、蜂蜜、菊芋(Jerusalem artichoke)糖浆、甘草根、罗汉果(果实、粉末或提取物)、蛋黄果(lucuma)(果实、粉末或提取物)、枫树树液(包括例如从糖枫(Acer saccharum)、黑枫(Acer nigrum)、美国红枫(Acer rubrum)、银枫(Acersaccharinum)、挪威枫(Acer platanoides)、梣叶槭(Acer negundo)、大叶枫(Acermacrophyllum)、粗齿枫(Acer grandidentatum)、落基山枫(Acer glabrum)、色木槭(Acermono)提取的树液),枫树糖浆,枫糖,胡桃树液(包括例如从白胡桃(Juglans cinerea)、黑胡桃(Juglans nigra)、鬼胡桃(Juglans ailatifolia)、胡桃(Juglans regia)提取的树液),桦树树液(包括例如从纸桦(Betula papyrifera)、加拿大黄桦(Betulaalleghaniensis)、山桦(Betula lenta)、河桦(Betula nigra)、灰色桦木(Betulapopulifolia)、垂枝桦(Betula pendula)提取的树液),美国梧桐(sycamore)树液(例如从一球悬铃木(Platanus occidentalis)提取的树液),铁木树液(例如从美洲铁木(Ostryavirginiana)提取的树液),未精制蔗糖(mascobado),糖蜜(molasses)(举例而言例如黑糖蜜(blackstrap molasses)),糖蜜糖,莫纳甜,莫奈林(monellin),甘蔗糖(cane sugar)(也称为天然糖,未精制苷蔗糖或蔗糖(sucrose)),棕榈糖,墨西哥粗糖(panocha),墨西哥粗糖条(piloncillo),红糖砖(rapadura),原糖,大米糖浆,高粱,高粱糖浆,木薯糖浆(也称为木薯淀粉糖浆),奇异果甜蛋白(thaumatin),雪莲果(yacon root),麦芽糖浆,大麦麦芽糖浆,大麦麦芽粉,甜菜糖,甘蔗糖(cane sugar),结晶果汁结晶,焦糖,卡必醇,角豆(carob)糖浆,蓖麻糖,氢化淀粉水纯露(hydrolates),水解的罐装果汁,水解淀粉,转化糖,茴香脑,阿拉伯半乳聚糖,浓缩葡萄汁(arrope),糖浆,P-4000,乙酰磺胺酸钾(也称为乙酰舒泛钾或ace-K),阿力甜(也称为阿力糖(aclame)),爱德万甜,阿斯巴甜,白云参苷(baiyunosdie),纽甜,苯甲酰胺衍生物,bernadame,阿斯巴甜别名(canderel),胍甜味剂(carrelame)和其他胍基甜味剂,植物纤维,玉米糖,偶联糖,仙茅甜蛋白,环己氨基磺酸酯(cyclamates),青钱柳苷I(cyclocaryoside I),德梅拉拉糖(demerara),葡聚糖,糊精,糖化麦芽(diastaticmalt),甘素(dulcin),甜精(sucrol),乙氧基苯脲(valzin),杜尔可苷A,杜尔可苷B,艾木林(emulin),甘草次酸(enoxolone),麦芽糊精,糖精,草蒿脑(estragole),乙基麦芽酚,羟苯基甘胺酸(glucin),葡萄糖酸,葡萄糖酸内酯,葡糖胺,葡萄糖醛酸,甘油,甘氨酸,glycyphillin,甘草甜素,甘草次酸单葡糖醛酸化物,金黄糖,黄糖,金黄糖浆,砂糖,绞股蓝,贺兰甜精(hernandulcin),异构化液体糖,jallab汁,菊苣根膳食纤维,犬尿氨酸衍生物(包括N'-甲酰基-犬尿氨酸,N'-乙酰基-犬尿氨酸,6-氯-犬尿氨酸),半乳糖醇,利体素(litesse),健美原蔗金砂糖(ligicane),利卡新(lycasin),N-(4-氰苯基)-N-(2,3-亚甲二氧苄基)胍乙酸(lugduname),胍,法勒南糖浆(falernum),马槟榔甜蛋白I,马槟榔甜蛋白II,麦芽酚,结晶麦芽糖醇(maltisorb),麦芽糊精,麦芽三糖醇(maltotriol),甘露糖胺,神秘果蛋白(micraculin),水饴(mizuame),罗汉果苷(包括例如罗汉果苷IV,罗汉果苷V和新罗汉果苷),无患子倍半萜苷(mukurozioside),纳米糖(nano sugar),柚皮苷二氢查尔酮,新橙皮苷二氢查尔酮,粗糖(nib sugar),黑寡糖,诺布糖(norbu),杏仁糖浆,欧亚水龙骨甜素(osladin),派克梅兹(pekmez),潘塔亭(pentadin),巴西甘草甜素I(periandrin I),紫苏醛,紫苏葶(perillartine),petphyllum,苯丙氨酸,假秦艽苷I(phloisosideside I),phlorodizin,叶甜素(phyllodulcin),氢化葡萄糖浆(polyglycitol syrup),多足蕨苷A(polypodoside A),蝶卡苷A(pterocaryoside A),蝶卡苷B,润贝安娜(rebiana),精制糖浆,摩擦糖浆(rub syrup),甜叶悬钩子苷(rubusoside),蓨蕨素A(selligueain A),舒格糖(shugr),赛门苷I,罗汉果(siraitia grosvenorii),大豆低聚糖,善品糖(Splenda),SRIoxime V,甜菊糖苷,甜菊双糖苷,甜菊苷,叉柱花素(strogins)1、2和4,蔗糖酸(sucronicacid),sucrononate,糖,对硝基苯基脲基丙酸钠(suosan),根皮苷(phloridzin),超级阿斯巴甜,四糖,苏糖醇,糖蜜(treacle),三叶苷(trilobtain),色氨酸及衍生物(6-三氟甲基-色氨酸,6-氯-D-色氨酸),香草糖,庚七醇,桦树糖浆,阿斯巴甜-乙酰磺胺酸,艾苏格(assugrin),以及它们任意两种或更多种的组合或共混物。
根据前述实施方案中任一项所述的脂肪组合物或乳液,在某些实施方案中还包括一种或多种额外的风味改良化合物,例如增强甜味的化合物(例如橙皮素、柚皮素、根皮素、野漆树苷等)、阻断或掩蔽苦味的化合物、增强鲜味的化合物、减少酸味或甘草味的化合物、增强咸味的化合物、增强清凉效果的化合物、增强口感的化合物、或前述的任何组合。
在一些实施方案中,本文公开的脂肪组合物或乳液包含一种或多种甜味增强化合物。此类甜味增强化合物包括但不限于天然衍生的化合物,例如橙皮素、柚皮素、野漆树苷、根皮素、葡糖基化的天然甜菊醇糖苷、甘草衍生的葡萄糖醛酸、香橙素(aromadendrin)-3-O-乙酸酯或其他类似黄酮醇,或类黄酮,或合成的化合物,例如美国专利号8,541,421;8,815,956;9,834,544;8,592,592;8,877,922;9,000,054;和9,000,051,以及美国专利申请公开号2017/0119032中所述的任何化合物。一些合适的例子包括:3-((4-氨基-2,2-二氧代-1H-苯并[c][1,2,6]噻二嗪-5-基)氧基)-2,2-二甲基-N-丙基-丙酰胺,N-(1-((4-氨基-2,2-二氧代-1H-苯并[c][1,2,6]噻二嗪-5-基)氧基)-2-甲基-丙-2-基)异烟酰胺,或它们的任何组合。
在一些进一步的实施方案中,本文公开的脂肪组合物或乳液包含一种或多种鲜味或浓厚味增强化合物。此类鲜味增强化合物包括但不限于天然衍生的化合物,例如(E)-3-(3,4-二甲氧基苯基)-N-(4-甲氧基苯乙基)丙烯酰胺(ericamide),或合成的化合物,例如美国专利号8,735,081;8,124,121;和8,968,708中所述的任何化合物。
在一些进一步的实施方案中,本文公开的脂肪组合物或乳液包含一种或多种清凉增强化合物。此类清凉增强化合物包括但不限于天然衍生的化合物,例如薄荷醇或其类似物,或合成的化合物,例如美国专利号9,394,287和10,421,727中所述的任何化合物。
在一些进一步的实施方案中,本文公开的脂肪组合物或乳液包含一种或多种苦味阻断化合物。此类苦味阻断化合物包括但不限于天然衍生的化合物,例如薄荷醇或其类似物,或合成的化合物,例如美国专利号8,076,491;8,445,692;和9,247,759中以及PCT公开号WO 2020/033669中所述的任何化合物。
在一些进一步的实施方案中,本文公开的脂肪组合物或乳液包含一种或多种口感改良化合物。此类口感改良化合物包括但不限于单宁、纤维素材料、竹粉等。
在一些进一步的实施方案中,本文公开的脂肪组合物或乳液包含一种或多种风味掩蔽化合物。此类风味掩蔽化合物包括但不限于纤维素材料、从真菌中提取的材料、从植物中提取的材料、柠檬酸、碳酸(或碳酸盐)等。
风味组合物可以是水溶性的或油溶性的。取决于其溶解度,风味组合物可以在分散相和/或连续相中。风味组合物的溶解度可以根据在水或油中的溶解度,特别是使用分配系数(P)(LogP值)来评估。
在一些情况下,调味化合物可以是模拟血液风味特性的化合物,例如通常在红肉产品中发现的血液,例如牛肉、羊肉、猪肉等。这种风味化合物或多种风味化合物的组合可用于仿汉堡(imitation burgers)等。此类风味化合物通常是基于植物的金属蛋白,其由蛋白质和铁形成以模拟血红素。
制备方法
在另一形态中,本公开提供制备前述形态(及其任何实施方案)的乳液的方法,该方法包括:(a)提供(如前述任一实施方案所述的)脂肪组合物;(b)在高于连续相的相变温度的温度下将作为分散相的水性介质(根据前述任一实施方案)乳化到作为连续相的脂肪组合物中以形成已乳化的组合物,其中所述脂肪组合物可选地包含乳化剂;(c)将已乳化的组合物冷却至低于连续相的相变温度的温度。
术语“相变温度”在指熔化温度或熔点时意味着介质(或连续相)例如从固体变为液体的温度。
在一些实施方案中,该方法包括将脂肪组合物加热至80℃至150℃范围内的温度,或加热至95℃至120℃范围内的温度的预热步骤。
在一些实施方案中,该方法包括将水性介质加热至60℃至100℃范围内的温度,或加热至70℃至90℃范围内的温度的预热步骤。
在一些实施方案中,冷却步骤(c)通过以5℃/小时至30℃/小时范围内的速率或以10℃/小时至25℃/小时范围内的速率或以12℃/小时至15℃/小时范围内的速率降低乳液的温度来进行。
用途、方法、可食用物品
在另一形态中,本公开提供了(如前述任一实施方案所述的)脂肪组合物或(如前述任一实施方案所述的)乳液改良可食用物品风味的用途。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的多汁性。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口感。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口腔包覆感。在一些实施方案中,改良可食用物品的风味包括增加可食用物品内流体的稠度。注意,表述“增强多汁性”是指改善可食用物品中多汁性的感官属性。
在相关形态中,本公开提供了改良可食用物品风味的方法,该方法包括将(如前述任一实施方案所述的)脂肪组合物或(如前述任一实施方案所述的)乳液引入到可食用物品中。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的多汁性。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口感。在一些实施方案中,改良可食用物品的风味包括增强可食用物品的口腔包覆感。在一些实施方案中,改良可食用物品的风味包括增加可食用物品内流体的稠度。注意,表述“增强多汁性”是指改善可食用物品中多汁性的感官属性。
在另一个相关形态中,本公开提供了(如前述任一实施方案所述的)脂肪组合物或(如前述任一实施方案所述的)乳液在可食用物品中替代动物脂肪的用途。
在另一个相关形态中,本公开提供减少或消除可食用物品中动物脂肪的方法,该方法包括将(如前述任一实施方案所述的)脂肪组合物或(如前述任一实施方案所述的)乳液引入到可食用物品中。
在另一个相关形态中,本公开提供了可食用物品,其包含(如前述任一实施方案所述的)脂肪组合物或(如前述任一实施方案所述的)乳液。
上述形态特别针对可食用物品或针对涉及可食用物品的用途或方法。这种可食用物品可以是任何可食用产品,例如食物产品、宠物食品或饲料产品。
在一些进一步的实施方案中,可食用物品是肉类似物产品。肉类似物是一种非肉类产品,在食用时旨在模拟吃肉的感官体验。在一些实施方案中,肉类似物产品是牛肉类似物产品、家禽类似物产品、鱼类似物产品、猪肉类似物产品或贝类类似物产品,例如蟹肉类似物产品、扇贝类似物产品或虾类似物产品。非限制性例子包括素食汉堡、香肠、仿鸡块、仿熟食肉(deli meat)、仿家禽、仿牛肉、仿猪肉、仿火腿、仿新鲜香肠或仿生肉制品、仿腌肉类产品和仿再成形(reformed)肉。
(前述任一实施方案的)脂肪组合物或(前述任一实施方案的)乳液可以任何合适的浓度存在于可食用物品中。在一些实施方案中,基于可食用物品的总重量,脂肪组合物或乳液以0.01重量%至10重量%、或0.1重量%至10重量%、或0.5重量%至5重量%的浓度存在于可食用物品中。
可以以任何合适的方式将脂肪组合物或乳液引入到可食用物品中。在一些实施方案中,将脂肪组合物或乳液例如通过注射、真空翻滚(可选地与载体材料)添加到可食用物品中,或在其制备之前(例如,在其烘焙、其挤出等之前)与食物混合。
如上所述,使用本文所述的脂肪组合物或乳液的一个目标是允许人们减少可食用物品中动物产品例如动物脂肪的量。在一些实施方案中,可食用物品包含不超过1重量%、或不超过0.5重量%、或不超过0.1重量%、或不超过0.05重量%、或不超过0.01重量%的动物来源的脂肪酸甘油酯。
请注意,肉类似物产品可能包含在其他非肉类产品中或与其他非肉类产品混合。因此,目前公开的已调味产品(例如肉类似物)可包含在意大利面酱、汤、腌泡汁或糊状物中,特别是用于鱼类或肉类产品、糖果产品和乳制品中。
在一些实施方案中,可食用物品包含一种或多种植物蛋白,例如豌豆蛋白、大豆蛋白、坚果蛋白等。在一些进一步的实施方案中,可食用物品包含一种或多种植物纤维,例如竹纤维、洋车前草纤维等。在一些实施方案中,基于可食用物品的总重量,脂肪组合物或乳液以范围为0.1重量%至10重量%的浓度用于可食用物品中。
在一些实施方案中,已调味产品还包含蛋白质,例如源自植物、动物、蛋、乳制品等的蛋白质。在一些实施方案中,基于可食用物品中蛋白质的总重量,蛋白质包含至少75重量%,或至少80重量%,或至少85重量%,或至少90重量%,或至少95重量%,或至少97重量%,或至少99重量%的植物来源的蛋白质。可以使用任何合适的植物蛋白或多种植物蛋白的掺混物。非限制性例子包括大豆蛋白、玉米蛋白、豌豆蛋白、低芥酸菜子(canola)蛋白、向日葵蛋白、高粱蛋白、大米蛋白、苋米(amaranth)蛋白、马铃薯蛋白、木薯蛋白、竹芋(arrowroot)蛋白、鸡心豆(chickpeas)蛋白、羽扇豆蛋白、小麦蛋白、燕麦蛋白、黑麦蛋白、大麦蛋白、豆或小扁豆(lentil)蛋白、发酵豆制品蛋白(如豆腐、豆豉等)、花生蛋白、腰果蛋白、坚果蛋白(如杏仁蛋白、核桃蛋白等)、藜麦蛋白质、菌蛋白(mycoprotein)、奇亚籽蛋白、火麻(hemp)蛋白、南瓜籽蛋白、螺旋藻蛋白、西兰花蛋白、羽衣甘蓝蛋白、抱子甘蓝蛋白、以及它们的任何混合物。在一些实施方案中,蛋白质包含豌豆蛋白。
可食用物品还可包含纤维或者纤维的掺混物。通常,这种纤维来源于植物材料。一般来说,植物类纤维主要由非淀粉多糖和其他植物成分,如纤维素、抗性淀粉、抗性糊精、菊粉、木质素、壳聚糖(在真菌中)、果胶、β-葡聚糖和各种低聚糖构成。纤维的合适植物来源的非限制性例子包括豆类(豌豆、大豆、羽扇豆和其他豆类)、燕麦、黑麦、奇亚籽、大麦、水果(无花果、鳄梨、李子、西梅、浆果、香蕉、苹果、榅桲、猕猴桃、葡萄、西红柿和梨)、蔬菜(西兰花、胡萝卜、青豆、花椰菜、西葫芦、芹菜、仙人掌(nopal)和朝鲜蓟(artickokes))、块根块茎/蔬菜(红薯和洋葱)、洋车前草壳、亚麻籽、坚果(杏仁)、全谷物、麦麸、玉米麸、种子、马铃薯皮、木脂素(lignans),以及它们的任何组合。
由于其对本文公开的乳液的剪切和温度的高稳定性,本发明的已调味乳液特别适用于挤出和/或烘焙的食物产品、宠物食品或饲料产品,更特别地包含动物和/或植物蛋白。在一些情况下,挤出和/或烘焙的食物产品、宠物食品或饲料产品可选自基于肉类和/或鱼类的食物或其类似物和混合物(换言之,基于肉类的食物和/或基于鱼类的食物或肉类似物或鱼类似物以及它们的混合物);挤出和/或烘焙的食物、肉类似物或挤出和/或烘焙的食用鱼类似物是优选的。挤出和/或烘焙的食物产品、宠物食品或饲料产品的非限制性例子是零食产品或挤出的植物蛋白,其目的是使制备肉类似物(例如汉堡)的蛋白质具有质感。已调味乳液可在挤出前或挤出后添加到非挤出植物蛋白分离物/浓缩物或可形成汉堡包或肉块(等)的已质感化的植物蛋白中。
本文公开的脂肪组合物或乳液可用于多种可食用的最终产品。最终产品更具体地是食物、宠物食品或饲料产品。本文公开的脂肪组合物或乳液特别有利于素食肉类似物或肉类替代品、素食汉堡、香肠、肉饼、仿鸡块等。为了本公开的目的,肉包括红肉(例如牛肉、猪肉、羊肉、羔羊肉和鹿肉)和家禽(例如鸡肉、火鸡、鹅和鸭),以及鱼和贝类。在一些实施方案中,可食用物品是牛肉类似物、家禽类似物或猪肉类似物。
由于抗剪切和耐高温,本文公开的乳液在以下产品例子中也可能是特别令人感兴趣的:
·烘焙食品(例如面包,干饼干(dry biscuits),蛋糕,其他烘焙食品),
·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),
·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),
·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),
·扩展的肉类产品(例如肉饼、香肠、墨西哥辣肉酱(chili)、索尔兹伯里牛排、比萨配料、肉丸、碎肉、博洛尼亚肉酱(bolognas)、鸡块、法兰克福香肠、牛肉)
定义和解释性说明
除非另有说明,百分比(%)是指组合物的重量百分比。
应当理解,组合物或乳液中成分的总量为100%。
除非另有说明,以“x至y”格式表示的数值范围应理解为包括x和y。当针对特定特征以“x至y”的格式描述多个优选范围时,应当理解,还考虑了组合不同端点的所有范围。
出于本发明的目的,术语“包含”或“含有”旨在表示“包括”。它并不意味着“仅由……组成”。
实施例
实施例1
在分散相中包含风味组合物的油包水乳液的制备
将143g食用油(MCT油,见表1)在置于热水浴中的反应容器中加热至100℃的温度。将14.2g固体脂肪颗粒F(氢化大豆油)加入到加热的油相中,从而使颗粒熔化。
将9.6g 50:50w/w的Dimodan HP和Citrem Liq K的乳化剂掺混物加入到该加热的油混合物相O(连续相)中。所有这些步骤在用叶轮搅拌器以100rpm的慢搅拌速度搅拌的同时进行。
将水滴相A(脂肪多汁调味料(水溶性调味料))单独预热至80℃的温度,避免沸腾。然后将叶轮搅拌器的搅拌速度提高到3000转/分,以大约每秒2毫升的添加速度加入33.4g水相A,从而将水滴相A乳化到加热的油相O中。将乳液以升高的搅拌速度搅拌两分钟。
然后在30分钟的过程中将水浴的温度降低至10℃,同时搅拌器以200rpm的较慢速度混合以获得最终的油包水乳液。
所获得的乳液呈现出浓稠的奶油状可涂抹质感,并保持稳定,不会使液滴沉淀和相分离。
用于获得油包水乳液的成分的量如表1所示。
表1:成分
实施例2
在分散相和连续相中包含风味组合物的乳液调味料成分的制备
将乳化剂(Citrem和卵磷脂,见下表2)与等量的向日葵油(一种食用油)混合,加热至65~70℃使其熔化和溶解。将剩余的连续向日葵油和可可脂(固体脂肪颗粒F)在100rpm的Thermomix中以55℃加热以熔化并结合。然后将溶解的乳化剂加入到大量油中。
然后加入两种油溶性调味料(Firmenich的猪肉脂肪型热反应调味料和Firmenich的猪肉香肠型液体调味料)并分散在油连续相中。
将Thermomix设置为300rpm,将水溶性调味料(脂肪多汁调味料水相)以连续流(约每分钟100g)逐渐添加到油相中,以实现精细分散和乳化。
然后将乳液转移到冷却容器中,并在冰浴中快速冷却至5~12摄氏℃,以每分钟约1.5℃的速度冷却,同时以1500rpm的速度连续搅拌,以获得奶油般的质感。
表2:挤出食物产品模型中使用的1.5%的天然纯素脂肪多汁猪肉型乳液调味料成
分
实施例3
实施例3的配方用于挤出食物产品模型:
猪肉脂肪型热反应调味料(油溶性调味料)(Firmenich)0.2%消耗量。
实施例4
挤出食物产品模型中的风味保护和释放
为了通过挤出过程检查本发明的调味料(风味/食用香精)递送系统的性能,通过使用分析技术测量在浆料上方的顶部空间中释放的挥发物的总浓度来进行挤出和非挤出已调味豌豆分离蛋白样品之间的比较。
将含有猪肉调味料(猪肉脂肪型热反应调味料(油溶性调味料)Firmenich)(实施例2)的油包水乳液调味料与豌豆分离蛋白(PPI)(Nutralys F85M,来自Roquette frères)以1.5%的量混合并在不同温度下挤出。将油反应调味料(猪肉脂肪型热反应调味料(油溶性调味料)Firmenich)(实施例3)与豌豆分离蛋白(PPI)(Nutralys F85M)以0.2%的量混合并在不同温度下挤出。
所有已调味系统均使用AFFIRM(实时风味和香味分析)在同种蛋白浓度负载下进行评估。
将20克的每种挤出系统与80克水混合1分钟,然后转移到500mL的Schott瓶中。在500mL的Schott瓶中将8克非挤出已调味PPI粉末与92克水混合。
将Schott瓶密封、搅拌并使其平衡1小时。顶空取样1分钟。顶空释放的所有分子的信号强度是通过从未调味样品信号中减去背景信号来确定的。
图1显示了在同种蛋白浓度下未调味非挤出豌豆分离蛋白和未调味挤出豌豆分离蛋白样品的总离子信号强度。与挤出PPI相比,观察到的非挤出PPI的总信号强度更高。因此,PPI的处理导致顶部空间释放的挥发物量减少。
已调味挤出油包水乳液豌豆蛋白分离物和已调味挤出油反应豌豆蛋白分离物样品的总离子信号强度如图2和图3所示。
对于油包水乳液已调味样品(见图2),在不同的挤出条件下,总信号强度保持相对恒定。已调味挤出样品(见图3)的总信号强度高于已调味非挤出样品(已调味非挤出PPI粉末为1亿,而已调味挤出PPI粉末为2.90至3.60亿)并且与挤出条件无关地保持相对稳定。这表明本发明中描述的方法确保在加工食品应用中更好的风味保护和释放。
实施例5
根据本发明的已调味乳液的结构和流变特性
乳液类型和液滴尺寸分布
为了确认实施例1和实施例2中制备的材料的乳液类型,使用加热的疏水性溶剂与亲水性溶剂进行稀释测试:将0.1g材料样品混合到3g热水中(加热至80℃),然后将0.1g材料的第二个样品混合到同样加热的肉豆蔻酸异丙酯(一种疏水性溶剂)中。然后通过光学显微镜观察两个样品。
在混合到加热的肉豆蔻酸异丙酯中的样品中,加热的乳液与加热的疏水性溶剂充分混合并稀释,通过显微镜可以观察到具有明确尺寸分布的分散的乳液液滴。相反,对于混入到热水中的加热的乳液样品,不可能混合并稀释,并且根据本发明制备的材料在热水中表现为无定形油状块。
该稀释试验证实乳液类型为油包水;在测试的第二部分中,使用光学显微镜软件(Nikon Eclipse Software)通过图像分析测量在加热的肉豆蔻酸异丙酯中稀释的水性液滴的液滴尺寸分布。得到的液滴尺寸分布以及特征参数的结果如图4所示。基于数量的平均直径约为5微米,标准偏差为2微米。
流变特性
特别是,在两种不同类型的测试中测量了弹性模量(G’)和粘性模量(G”):
(a)温度扫描实验,在此期间,材料经受具有恒定频率和应变幅度的剪切振荡,用于测量一系列温度下的G’和G”。该测试在样品暴露于温度变化时探测粘弹特性,从而允许检测相变,例如熔化或凝固。
(b)在恒定温度和恒定振荡频率下进行的应变振幅扫描实验,在此期间应变振幅逐点增加,从而可以评估小至大剪切振荡下的粘弹特性。
在这两种测试中,弹性(G’)和粘性(G”)模量的相对大小揭示了材料的特性:G’>G”表示材料主要是弹性的(“固体状”并且抗流动),而G”>G’意味着材料主要是“流体状”。同样,材料的整体强度或柔软度反映在模量的整体水平上。
温度扫描实验:在熔化根据本发明制备的材料时粘弹特性的测量
对于在5℃至80℃下进行的温度扫描测试,同时在非常小的振荡剪切应变(恒定剪切应变幅度为0.3%,恒定振荡频率为0.5Hz)下测试样品的实施例2的情况,图5显示了在前面的实施例中制备的材料的温度相关行为。从最低温度到大约18℃,材料保持坚硬和纯固体状;在这种状况下,粘弹特性由低于其熔点的连续脂肪相的固体状性质控制。正如在熔融转变期间所预期的那样,升高温度会导致模量的总体值大幅下降。
然而,令人惊讶的是,即使根据本发明制备的材料熔化,弹性模量仍然优于粘性模量,G’>G”。这种行为是由于在实施例2中配制的材料中存在分散相,并且它防止材料在熔化时直接变成纯液体状。这种行为与经典的简单脂肪材料形成鲜明对比,后者在熔化时单纯变成液体。
这种类型的软固体行为有利于材料的加工应用,例如在挤出加工过程中,因为它为材料在所施加的加工应力下提供了流动屏障,从而避免了脂肪的过度分散,因此避免了脂肪相结构完整性的丧失。
应变振幅扫描实验:连续脂肪相熔化温度以上的粘弹特性
为了进一步评估根据本发明制备的材料的软固体特性,图6显示了材料在增加的施加剪切应变水平下的表现。在前面的实施例中测试的样品使用恒定频率(0.5Hz)的应变振荡进行剪切,但增加振幅,从大约0.1%的非常小的应变开始,直到应变为100%甚至更多。该测试是在37℃的温度下进行的,该温度远高于图5所示的熔融转变。图6清楚地证实,在小剪切应变下,样品主要是弹性的(G’>G”),而粘弹性参数大致恒定。随着剪切应变的增加,流变学转变发生:两个模量首先在幅度上下降,表明样品在剪切时变弱,但仍保持固体状。在更高的应变下,G’和G”交叉,材料最终变成流体状(G”>G’);这种转变发生在3~5%数量级的剪切应变下。因此,这些数据表明,一旦脂肪相熔化,根据实施例2制备的材料在静止和小剪切应变下是软固体,但如果剪切应变为增加到更高的值,其会很容易地流动而变成液体状。用实施例1的乳液获得了类似的结果。这种类型的流变行为有两个优点:
(i)在食品加工中:希望有一种材料可以在制造过程中(例如液体混合或挤出)通过剪切容易地分散成液滴或颗粒,但在剪切结束后仍能保持其形状和完整性。特别地,具有这样的材料允许避免不期望的油从最终或中间食物产品分离,或避免不期望的油渗透通过食物产品。与传统的简单油或熔融脂肪不同,本文所述的乳液具有这些特性。
(ii)对于感官/质感感知,在食用食物产品期间:本实施例中描述的流变特性可以赋予食物产品所需的感官特性,与质感属性相关,例如多汁性、口感、口腔包覆感、稠度(参见例如Le Calvé等,Fat perception:How sensitive are we?,Journal of TextureStudies,46,200,2015)。
实施例6
样品乳液成分
下表3显示了根据本公开的某些实施例的乳液的典型成分。量以基于乳液总重量的重量百分比给出。
表3
成分 | 功能 | 量 |
可可脂 | 脂肪 | 25-31 |
向日葵油高油酸 | 液体油 | 20-26 |
椰子油 | 脂肪 | 9-15 |
棕榈酸 | 脂肪,蜡味味道 | 6-10 |
牛肉脂肪调味料 | 风味和香气 | 2-4 |
油菜籽单/双甘油酯 | 乳化剂 | 1-3 |
卵磷脂 | 乳化剂 | 1-3 |
水 | 基质 | 9-15 |
味道调味料 | 味道 | 3-5 |
蔗糖 | 味道 | 2-4 |
豌豆纤维 | 增稠剂、稳定剂 | 1-4 |
乳酸 | 酸度 | 0.5-2.0 |
盐 | 稳定性,味道 | 0.2-1.0 |
柠檬酸 | 酸度 | 0.1-0.5 |
实施例7
样品牛肉替代成分
下表4显示了包括实施例6的乳液的人造牛肉产品的典型成分。量以基于乳液总重量的重量百分比给出。
表4
成分 | 功能 | 量 |
质感化的豌豆蛋白 | 质感 | 18-25 |
甲基纤维素 | 增稠 | 0-3 |
水 | 水合 | 55-65 |
菜籽油 | 液体油 | 0-10 |
椰子油 | 固体脂肪 | 0-10 |
牛肉脂肪乳液调味料(实施例6) | 香气和味道 | 0.5-4.0 |
小麦面筋 | 质感 | 2-8 |
Super Fiber Plus(Campus) | 保湿 | 0.5-3.0 |
洋葱粉 | 调味料 | 0.2-1.2 |
盐 | 味道 | 0.2-1.2 |
葡萄糖一水合物 | 颜色 | 0.1-0.6 |
研磨的黑胡椒 | 调味料 | 0.05-0.20 |
实施例8
感官测试
根据实施例7制作基于植物的汉堡包,并与用牛脂代替菜籽油、椰子油和调味乳液的可比汉堡包进行比较评价。一组八(8)名专家感官小组成员品尝了这两种汉堡包并评估了它们的味道。感官测试的结果(作为平均值)示于表5中。
表5
<u>感官元素</u> | <u>使用乳液</u> | <u>使用牛脂</u> |
咸度 | 3.4 | 4.0 |
多汁性 | 4.9 | 4.5 |
牛肉风味 | 3.9 | 4.3 |
脂肪鞥为 | 4.8 | 4.5 |
总体喜好度 | 4.3 | 3.8 |
豌豆风味 | 3.1 | 2.4 |
对于这些测量中的每一个,差异在统计上均不显著,这表明专家感官测试员无法在包含牛脂的汉堡包与包含植物脂肪和本公开的调味乳液的汉堡包之间进行明显区分。
Claims (15)
1.一种脂肪组合物,其包含分散在液体油中的固体脂肪颗粒,其中该固体脂肪颗粒包含植物来源的脂肪,并且其中该液体油包含植物来源的油。
2.根据权利要求1所述的脂肪组合物,其中该固体脂肪颗粒包含从由以下构成的群组中选出的植物来源的脂肪:可可脂、棕榈脂肪、棕榈仁脂肪、椰子脂肪、以及它们的任何组合。
3.根据权利要求1或2所述的脂肪组合物,其中该固体脂肪颗粒包含可可脂。
4.根据权利要求1至3中任一项所述的脂肪组合物,其中该固体脂肪颗粒的熔点为至少30℃,或至少35℃,或至少40℃。
5.根据权利要求1至4中任一项所述的脂肪组合物,其中该固体脂肪颗粒的熔点不高于80℃。
6.根据权利要求1至5中任一项所述的脂肪组合物,其中该液体油的熔点不高于15℃,或不高于10℃,或不高于8℃,或不高于5℃。
7.根据权利要求1至6中任一项所述的脂肪组合物,还包含一种或多种脂溶性风味化合物。
8.根据权利要求1至8中任一项所述的脂肪组合物,还包含乳化剂,例如卵磷脂。
9.一种乳液,其包含连续相和分散相,其中该连续相包含权利要求1至8中任一项的脂肪组合物,并且该分散相包含水性介质。
10.根据权利要求9所述的乳液,其中基于该乳液的总重量,该分散相构成乳液的0.1重量%至50重量%,或3重量%至45重量%,或5重量%至40重量%,或8重量%至30重量%。
11.根据权利要求9或10所述的乳液,其中该水性介质包含水溶性纤维。
12.权利要求1至8中任一项的脂肪组合物或权利要求9至11中任一项的乳液用于改良可食用物品的风味的用途。
13.根据权利要求12所述的用途,其中该可食用物品是肉类似物产品。
14.一种可食用物品,其包含植物来源的蛋白质、植物来源的纤维和权利要求9至11中任一项的乳液。
15.根据权利要求14所述的可食用物品,其是肉类似物产品。
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