CN114052221A - 奶油干酪 - Google Patents
奶油干酪 Download PDFInfo
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- CN114052221A CN114052221A CN202110874528.1A CN202110874528A CN114052221A CN 114052221 A CN114052221 A CN 114052221A CN 202110874528 A CN202110874528 A CN 202110874528A CN 114052221 A CN114052221 A CN 114052221A
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Abstract
本发明提供了一种奶油干酪。本发明涉及类似于奶油干酪的植物奶油干酪,也就是说由植物原材料制成的、在质地和感官特性上重现乳制品奶油干酪产品。此外,本发明还涉及制备植物奶油干酪的方法。
Description
技术领域
本发明涉及食品工业领域;更具体地旨在制备由植物成分组成并具有类似于乳制品的感官特性的食品产品。
背景技术
无论是出于道德原因还是出于营养原因,对素食甚至严格素食品产品的需求都在不断增长。然而,有些食品产品的制造显然需要使用动物来源的成分,比如用于制备乳制品(诸如干酪)的哺乳动物的奶。
申请人的目的是从植物原材料开发出类似于乳制品的食品产品,以生产与严格素饮食相容,同时在外观、口感和味道方面保持在乳制品,诸如涂抹干酪或奶油干酪的感官体系中的产品。
干酪是由液态奶获得的一类新鲜乳制品,一种由亚微米级蛋白质、脂肪球、糖类和矿物盐组成的胶体介质。奶潜在地富含奶油或其他乳制品衍生物,然后经受热处理(热杀菌或巴氏杀菌)和/或物理处理(微滤),以便通过酶促(凝乳酶)和/或微生物(尤其是乳酸菌)方法来凝固。然后将凝乳机械破碎、沥干和/或挤压并最终成熟以生产各种干酪,诸如软干酪、压制干酪等。凝乳也可以与其他成分(乳蛋白、奶油、香料、香草等),然后使其经受热机械处理(例如均质化和巴氏杀菌)以获得具有新鲜干酪味道(或新鲜干酪)、白色、光滑外观和可涂抹质地的干酪特制品。
干酪类似物被定义为通过混合不同的成分(诸如乳制品或非乳制品来源的蛋白质和脂肪)获得且经配制以满足特定的功能需求(Bachman,H.P.,2001,“Cheese analogues:areview”,International Dairy Journal,Volume 11,505-515)的产品。从历史上看,配制这些制品是为了降低成本,尤其是对于披萨干酪。最近,旨在重现不同干酪的外观和味道特征的植物类似物部分已经历了强劲的商业扩张,并且在市场上可购得具有各种配制策略的不同产品。
例如,通过将脂肪在含有淀粉的水性相中乳化而获得的植物奶油干酪是已知的,例如品牌产品Violife,Nature&Moi和Green Vie。这些产品具有低蛋白质含量(在0%至1%之间),它们的质地化通过脂肪(流体和/或有形的)、淀粉(天然的和/或改性的)和水胶体(黄原胶、瓜尔胶、角豆胶、塔拉胶等)的联合使用来确保。此外,使用了酸(乳酸E270、柠檬酸E330、山梨酸E200)。
以类似的方式,一些植物奶油干酪是通过将脂肪在含有蛋白质,例如葵花蛋白分离物(Coop Yolo)或羽扇豆(Made with Luve-Prolupin)的连续相中乳化而形成。蛋白质含量较高(5%至6%),并且通过使用大量固体脂肪(concrete fat)(两种情况下均为27%椰干)来确保质地化。此外,添加了质地化淀粉或植物纤维。
上述产品具有光滑的质地,这是因为它们使用了水合后用脂肪乳化的细粒度粉末。椰干(或椰子油),一种富含饱和脂肪酸的固体脂肪,以及各种添加剂,诸如水胶体(改性淀粉、黄原胶、瓜尔胶、角豆胶、塔拉胶)和酸(山梨酸、乳酸、柠檬酸、苹果酸)被广泛使用。这些产品营养成分有限,并且通常含有若干种添加剂。
另一种类型的操作包括使用整粒种子,这些种子通常经过准备处理(脱壳,任选地漂白,热处理或发酵)并研磨它们:如此,某些植物奶油干酪由大豆(Sojasun、Soyananda、Valsoia品牌产品)获得并含有介于2%至4%的蛋白质,和介于20%至31%的脂肪,大部分为饱和脂肪酸(18%至23%),以及任选地质地化添加剂。
类似的方法可用于谷物,诸如燕麦(Oatly产品)或大米,其经过加工(通过脱壳、热处理和任选地发芽)和破碎,然后与脂肪、调质剂(texturisers)、淀粉和具有添加剂地位的酸化剂混合。脂肪含量约为20%,其中饱和脂肪酸含量在7%至17%之间。
其他植物奶油干酪由碎的坚果,尤其是腰果获得。已知使用大量碎的腰果,加入水,然后用乳酸细菌发酵悬浮液。来自New Roots、Nuttin Ordinary、Spread’em KitchenCo、Treeline或Palace Culture品牌的产品对应于这种生产方法。这些产品具有高蛋白(在6%至14%之间)和脂肪(在23%至32%之间),并且不含质地化或酸化添加剂。热量值较高,通常在250至400千卡/100克之间。这些产品的质地通常是粉状到粒状;这与乳制品参照物的质地不同,乳制品参照物具有光滑的外观,且除了肉眼有意可见的香草或大蒜颗粒外,在口中没有可检测到的颗粒。
还已知由杏仁汁制备植物奶油干酪,杏仁汁本身通过彻底破碎杏仁获得均匀的无水泥状物来获得。这种彻底的破碎使得能够从杏仁粉特有的粉状固体结构转变为低粘度的液体泥,同时保持无水。这种杏仁泥不含任何在口中可以检测到的颗粒,因此使得能够恢复乳制奶油干酪的光滑特性。然而,它的稠度流动性太强,以至于不能用于必须是可涂抹的奶油干酪。已知有若干种解决方案可以将杏仁泥增稠至乳制奶油干酪的稠度。Kite Hill品牌产品使用质地化添加剂(黄原胶、瓜尔胶和刺槐豆胶)和木薯淀粉的组合来达到所期望的质地。Simply V品牌产品使用添加的固体脂肪(椰干)和质地化添加剂(角豆胶)的组合。专利US20180242622A1(Hochland)还描述了使用结合热处理和机械处理,特别是均质化的特定方法,以获得具有白色的光滑植物奶油干酪。根据该作者,这种方法能够获得由捕获脂肪的微凝胶组成的高度聚集的微观结构,并且制成品具有特定的粒度分布。
总之,现有技术的基于杏仁的植物奶油干酪通过以使产品结构化所需的数量和品质添加固体脂肪,和/或质地化添加剂,诸如角豆胶、瓜尔胶、黄原胶等来稳定。
发明内容
申请人的目的是由碎的坚果获得质地光滑的植物奶油干酪,该植物奶油干酪具有良好的营养成分,特别是有限含量的饱和脂肪酸,而不需要添加诸如树胶和改性淀粉的质地化添加剂。
植物奶油干酪是指用植物原材料配制的在质地和感官特性方面尽可能接近乳制奶油干酪的产品。在本文件的其余部分,术语奶油干酪将用于描述该类产品。
获得乳制品的植物类似物存在许多技术问题。与液体的奶不同,植物材料是具有有特定生物学功能的分化良好的组织(例如谷物中的胚芽和胚乳)的通常以复杂的方式组织的粘性固体。因此,由大于厘米且往往会产生糊状和/或颗粒状产品的植物颗粒获得光滑、油滑和均质的产品(小于毫米的规模)是困难的。
从植物原材料中获得具有乳制品或干酪般的特征(尤其是让人想起干酪领域的白颜色)的产品也是困难的。
另一个问题是完全不含动物原材料,诸如乳蛋白或蛋,可以使质地、粘合、胶凝、稳定、乳化、膨大等功能得到很好的利用。
一个类似的技术问题是使制成品不含添加剂,诸如乳化剂、树胶和其他水胶体(瓜尔胶、黄原胶、角豆胶、角叉菜胶),这些成分通常在纯素干酪中用于质地化和稳定化功能:质地化剂改变奶油干酪的流变行为,使其或多或少坚固、可涂抹、脆化、流变流化等。它们还由于其结合自由水的能力而具有稳定作用,从而限制了制成品脱水收缩(水渗出)的风险,制成品脱水收缩是一种被认为是有品质缺陷的现象。它们还通过限制的蛋白质和脂肪之间的相互作用来最大限度地降低获得“粉状”质地(颗粒状或粒状结构)的风险,蛋白质和脂肪之间的相互作用可能导致形成在口中可感觉的大小的聚集体。水胶体通常以0.2g至0.5g/100g的剂量单独地或混合地使用,这使得配方设计师能够调节奶油干酪的质地水平,同时保证这种质地随时间的稳定性(Guinee,T.&Hickey,M.,“Cream Cheese and RelatedProducts”,2009,in Dairy Fats and Related Products,Chapter 8,195-256)。
另一个技术问题是大多使用流体油类而不是固体脂肪,固体脂肪在低温下是固体并且使奶油干酪具有滑腻、融化的质地。诸如椰子油、棕榈油或可可脂的固体脂肪的使用在植物干酪类似物的领域中很普遍:例如,产品Creamy Original(Violife)、Simply V(Hochland)和Frischcreme(Bedda)含有20%至30%的椰干、含总脂肪酸的90%以上的饱和脂肪酸(SFA)的脂肪。这种数量和品质的脂肪(非常固结)在10℃或更低的温度下储存后,会产生高水平的质地:在该温度下使用流体油类代替会导致显著的质地缺陷,必须加以弥补。市场上没有任何商业产品能满足使用杏仁泥且不使用添加剂(水胶体和/或酸化剂)或固体脂肪来形成和稳定奶油干酪的限制条件。
获得具有乳制品的感官特征,尤其是特征性的黄油-奶油味的奶油干酪也是困难的。风味特征通常包括可检测的植物味,并且可能不适合寻求类似于乳制品的感官体验的某些消费者。
由于对植物原材料的特定选择,再加上对允许产生奶油干酪的方法的掌握,申请人成功地制备了如下的食品产品,该食品产品由植物原材料组成,并且在不含有添加剂的情况下能表现出重现可涂抹奶油干酪的感官品质,同时与乳制品参照物和其他植物类似物相比,具有改进的营养成分。
有利地,这种植物原材料的选择使得能够提供具有高蛋白质(大于或等于3%)和膳食纤维(大于或等于3%)含量、适中的脂肪(小于20%)和饱和脂肪酸(低于8%)含量,以及“清洁标签(Clean Label)”配方,即不含食品添加剂的产品,在借助于Nutri-Score A至B评价的情况下,该产品具有优于干酪等价物的营养成分。Nutri-Score是于2016年在法国作为国家营养与健康计划的一部分推出的一款营养质量评估工具。根据其营养特性,食品产品获得范围为从A(营养上最有利的产品)至E(最不利的产品,应限制其消费)的Nutri-Score评分。
在提供在不含添加剂(即,特别是不含增稠剂或稳定剂)的情况下具有Nutri-Score A/B的产品时,出现了真正的技术难题。实际上,获得这些Nutri-Score评分取决于液体油类的使用(低的饱和脂肪酸含量),在没有稳定剂的情况下,液体油的使用会使材料的混合物变得不稳定(相移、沉淀)。本发明基于对特定原材料的选择再加上混合和剪切的方法,以保持A/B Nutri-Scores而避免使用添加剂。
配方中质地化添加剂(琼脂、角豆胶、黄原胶、角叉菜胶、果胶等)的缺乏也必须通过诸如淀粉和/或面粉的成分来补偿。这种补偿并非没有影响,并且已导致了两个新的技术问题:
-产品的感官恶化,不良的植物味道和气味增加,并且白度降低。实际上,除了在诸如面粉或淀粉的成分中植物味和色素典型地比在质地化添加剂中更明显外,为了产生类似的质地效果而加入的含量要高得多,这使得味道和颜色的感官缺陷更糟。因此,必须选择限制/消除这些缺陷的成分。
-在产品的生命周期内质地发生较大的演变,特别是观察到的淀粉的老化现象,这等同于在于4℃至6℃下保存期间坚硬度增加。
本发明还能够解决大多数植物“干酪”的组成问题,它们含有很少(小于1%)蛋白质。根据本发明的产品典型地包含3wt%至10wt%的蛋白质,而无需添加蛋白质浓缩物或分离物,因此与现有技术的严格素食干酪相比,具有改善的营养成分,其中Nutri-Score评分优选值为A至C。
最后,本发明使得能够避免在植物干酪类似物中经常发现的味道、颜色和质地缺陷的问题。与目前市场上的产品相反,由本发明生产的产品在这3个标准上非常接近于乳制品等价物。
使植物蛋白含量超过3%且不存在质地化剂或稳定剂的严格素食产品获得光滑和可口的质地仍然是一个主要的技术难题。因此,本发明通过实施产生没有粉状缺陷的质地的配方和方法使得能够应对这个问题。
类似地,具有高蛋白质含量的纯素产品的白色外观是一个真正的难题,但仍然是重现干酪等价物的基本要素。市场上有许多具有白色外观的严格素食产品,但由于它们基于诸如水+油+质地化剂配方,因此不含蛋白质。再次,为了克服这一技术难题,配方(选择正确的原材料)和方法(混合和均质化步骤)已经允许实现与乳制奶油干酪相同的外观。
因此,本发明涉及一种类似于奶油干酪的植物食品产品,包括:
-碎的坚果,优选泥状物形式,并且优选杏仁泥;
再加上:
-至少一种植物脂肪;
-至少一种淀粉源;
-至少一种植物膳食纤维源;以及
-水;
其特征在于,它不包含添加的添加剂,并且它具有小于50微米、优选小于40微米、更优选小于30微米的中值粒度D50。
更具体地,本发明涉及一种植物食品产品,包括(以相对于产品的总重量的重量百分比表示):
-5%至40%,优选介于10%至30%,更优选约15%的优选泥状物形式的碎的坚果,所述泥状物的颗粒通过激光粒度测定法测量,具有小于或等于50微米的中值粒度;
-5%至35%,优选5%至30%,甚至更优选5%至20%的植物脂肪;
-至多8%,优选至多5%,更优选至多3%的饱和脂肪酸;
-0.5%至20%,优选1%至15%,甚至更优选3%至10%,特别是约3%的淀粉源,诸如植物面粉(vegetable flour)或淀粉;
-至多30%的其他原材料,优选蔬菜,诸如蔬菜或水果泥或碎片、种子或香草(herbs)、调味剂;
-至多8%的植物膳食纤维;
-任选地添加天然钙源,诸如Lithothamnium;根据所用Lithothamnium粉的钙含量,该成分可添加至0.5%至1%的含量;
-至多3.5%的浓缩柠檬汁型酸化剂;根据未使用天然钙源的具体实施方式,酸化剂可以以可至多为1.2%的较低含量使用;
-至多1.5%,优选少于1%的食用盐;
-任选地,至多1%的发酵物;如果使用发酵物来发酵全部或部分碎的坚果,发酵物的含量可减至0.2%;
-在50%至75%之间,优选约65%的水。
该产品的特征是:
-在20%至50%之间,优选在30%至45%之间的干提取物含量;
-在4.0至5.2之间的pH;
-新鲜乳制品的特征,特别是白色、光滑的外观、可涂抹的流变性、低颗粒质地和新鲜到发酵/酸化的味道。
可涂抹是指一种称为“弹塑性”的流变行为,即最初在低变形时具有弹性,然后在超过称为流动阈值的阈值应力后变为塑性。这种流变行为在人造黄油、花生酱、蛋黄酱、奶油干酪等中很常见,并且使得消费者能够用刀毫不费力地将它们涂抹在表面上。
这种涂抹性质可以有利地使用所谓的剪式测量法(叶轮法)来表征。该方法的原理是将翅片式几何形状(由细的圆柱形轴组成,在该细的圆柱形轴上,相对于该轴以规则且对称的方式布置有4至8个矩形叶片)压入待研究的产品中,然后将其以较低的恒定速度旋转(Daubert,C.,Tkachuk,J.A and Truong,V.D.,1998,“Quantitative measurement offood spreadability using the Vane method”,Journal of Texture Studies,29,427-435)。应力首先随时间线性地增加(因此变形,对应于弹性行为),然后通过最大值(对应于流动阈值),并再次减小(指示塑性行为,其特征在于超过阈值的大且不可逆变形)。因此,这种类型提供了这种弹塑性行为的两个指标:流动阈值(与应力同质,因此以帕斯卡表示,标记为Pa)和观察到阈值时的变形(可以用不同的方式表示)。
根据本发明的奶油干酪的特征在于0.4kPa至5kPa之间的流动应力和0.1弧度至0.4弧度之间的角变形。
低粒度质地是指具有小于50微米的中值直径的粒度分布,这是在口中感官上可感觉的颗粒的数量级。
杏仁泥和奶油干酪中存在的粒度分布使用诸如Malvern 3000和Horiba LA960的商业设备,通过激光粒度测量来确定。激光粒度测量的原理是测量由样品在不同角度散射的光强度并通过计算得出能散射相同散射强度分布的理想粒度分布。该方法的良好实践性在ISO 13320:2020(粒度分析-激光衍射方法)中进行了详细描述,并已被遵循,也结合了技术人员的建议。
一旦已计算出粒度分布,就可以确定颗粒的中值尺寸,其标记为D50,它对应于按体积平均的分布的中值直径。根据定义,50%分布的尺寸小于D50,并且50%的值大于D50。
为了测定坚果泥的粒度,将坚果泥以10%的比例分散在葵花籽油中,在搅拌下30分钟,然后将其加入粒度仪的测量池中。由于缺乏坚果脂肪和连续相之间的对比,使得只能检测到坚果壁颗粒。由于它们十分地不透明,因此使用夫朗和费近似(Fraunhoferapproximation)来建立尺寸分布。
为了测定奶油干酪中的粒度,首先将样品在蒸馏水中稀释至10%并置于搅拌下30分钟,然后将其注入测量池中,进行一系列至少5次重复,然后取平均值。使用Mie模型进行分析,水的折射率值为1.33,颗粒折射率的实部和虚部的值分别为1.47和0.001。
优选地,该食品产品不含除了以上所列和以下详述的成分以外的任何其他成分;特别是,它不含任何动物来源的产品,尤其是蛋白质、乳糖和食品添加剂。
食品添加剂是指为了以下技术上的目的而添加到食品中的物质:改善其保存、减少氧化现象、给食物着色、增强其味道等。它可能是着色剂(包括漂白剂)、防腐剂、抗氧化剂、酸化剂/酸度校正剂和质地剂(稳定剂、乳化剂、增稠剂、胶凝剂)。食品添加剂的使用受法规(EC)No 1333/2008的约束,并且这些物质由后面跟着数字的“E”格式的编码标识。
根据本发明的食品产品也不含任何基于大豆的成分。此外,根据本发明的食品产品不包含任何动物或植物来源的蛋白质分离物或浓缩物,也不包含任何谷物或豆类奶。
坚果:根据本发明的食品产品由例如选自以下的一种或更多种坚果的基质(base)单独地或混合地组成:杏仁、榛子、核桃、腰果、山核桃、Brazil nuts、Macadamia nuts;优选地,该坚果是坚果泥,优选白杏仁的坚果泥。泥状物是一种没有任何添加成分的细碎坚果的制备物,优选通过非常精细的研磨方法(中值粒径小于50μm)得到,并在经修剪、漂白和未经烘烤的坚果上进行。
根据优选的实施方式,根据本发明的植物食品产品用具有小于50微米的粒度的漂白的杏仁泥来制备,并且使得能够获得光滑和白色的质地。这种原材料的选择还结合了混合和剪切方法,能够提供在口中非常光滑,而没有任何粉状缺陷的质地。
根据制成品所需的坚硬度,可以调节杏仁泥含量以减少或增加干提取物,尤其是脂肪和蛋白质的含量。
植物脂肪:可以使用不同来源的植物脂肪:油类,诸如油菜籽油、葵花籽油、橄榄油、葡萄籽油、亚麻籽油、大麻籽油等;以及固体脂肪,诸如椰干、可可脂、乳木果油等。可以使用不同植物脂肪的混合物。
植物脂肪的选择取决于它们的饱和脂肪酸含量,其会影响制成品的营养成分,以及它们的颜色和感官特征。
因此,脂肪被选择成使得相对于制成品的总重量,奶油干酪的饱和脂肪酸含量不超过8wt%,优选5wt%,甚至更优选3wt%。
根据优选的实施方式,本发明的上下文中使用的植物脂肪是流体植物油类,即在室温(约20℃)下为液体,并因此具有非常低的饱和脂肪酸含量(低于15%,优选10%)的脂肪。例如,饱和脂肪酸含量,油菜籽油小于10%,亚麻籽油小于12%,葵花籽油小于15%;有利地并且尽管已知油类对氧化很敏感,并且在产品制备期间进行了各种热处理(混合物的巴氏杀菌,和热装入),但在其包装中的制成品随着时间是稳定的,并且在保存的最后没有感觉到变味;优选地,植物油选自油菜籽油、葵花籽油和橄榄油,或它们的混合物。
与坚果泥一样,所用脂肪的百分比直接影响制成品的质地/坚硬度。
发酵物:这些可用于增加混合物的味道和/或酸度,替代全部或部分酸化剂。各种发酵物可以加入到配制物中并且是本领域技术人员已知的。具体地,它可以是嗜常温乳酸发酵物(乳酸乳球菌乳酸亚种和/或乳酸乳球菌乳脂亚种(Lactococcus lactis ssplactis和/或cremoris)、乳酸乳球菌乳酸亚种丁二酮变种(Lactococcus lactis ssplactis biovar diactylactis)乳酸明串珠菌(Leuconostoc lactis)和/或肠系膜明串珠菌(Leuconostoc mesenteroides)),或嗜热发酵物(嗜热链球菌(Streptococcusthermophilus)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii sspbulgaricus)和/或干酪乳杆菌(Lacticaseibacillus casei)和/或短乳杆菌(Levilactobacillus brevis)和/或鼠李糖乳杆菌(Lacticaseibacillus rhamnosus)和/或副干酪乳杆菌(Lacticaseibacillus paracasei)),白地霉(Geotrichum candidum)或卡门柏青霉(Penicillium camemberti)类型或戊糖片球菌(Pediococcus pentosaceus)、乳酸片球菌(Pediococcus acidilactici)、植物乳杆菌(Lactiplantibacillus plantarum),或酵母菌(yeasts)的发酵物,单独的或混合的。
可以在该方法的不同步骤中以由发酵的植物原材料组成的发酵剂(leaven)形式添加发酵物。还可以在装入前将浓缩的发酵物直接添加到冷却的产品中。
可以使用各种乳酸发酵物,包括如下的商业产品,诸如VEGE培养物(IFF-DuPont N&B)、YM VEGE(IFF-DuPont N&B)、(Chr Hansen)单独地或与(Chr Hansen)或(Chr Hansen)组合地。
向根据本发明的产品添加发酵物不具有例如通过凝固现象使产品质地化的效果。
在初步制备发酵的植物基体(也称为发酵剂)的情况下,这可以通过以下方式获得:向破碎或泥状物产品形式的坚果或坚果混合物,优选杏仁泥加入水以获得含有5%至30%坚果的混合物,然后进行热处理以消除土著菌群。然后将该混合物发酵以获得酵头,如实施例5中所述。将该基质接种一种或更多种微生物,优选乳酸细菌,本领域技术人员已知乳酸细菌能够通过发酵给发酵的产品带来乳制品味,包括“新鲜”和/或“奶油”和/或“黄油”和/或山羊味。这些菌株的掺和物可以由一种或更多种菌株或以下物种中的一种或更多种物种组成:乳酸乳球菌乳酸亚种和/或乳酸乳球菌乳脂亚种、乳酸乳球菌乳酸亚种丁二酮变种、乳酸明串珠菌和/或肠系膜明串珠菌、嗜热链球菌、德氏乳杆菌保加利亚亚种、干酪乳杆菌、短乳杆菌、鼠李糖乳杆菌、副干酪乳杆菌、戊糖片球菌、乳酸片球菌、植物乳杆菌,或酵母菌单独地或混合地。
然后在20℃至45℃的温度范围内的有利于接种的微生物生长的温度下温育混合物。温育时间在15小时至48小时之间。
然后,例如在混合用于制备奶油干酪的植物材料时,以最终混合物的5%至60%的量加入发酵剂。
淀粉源:该成分可选自大米面粉、鹰嘴豆面粉、豌豆面粉、豆面粉、羽扇豆面粉、扁豆面粉、栗子面粉、大米淀粉、小麦淀粉、玉米淀粉、木薯淀粉(tapioca starch)、马铃薯淀粉等。优选地,使用大米面粉,或马铃薯淀粉或木薯淀粉(manioc starch)。
由于其富含淀粉的组成(80%),大米面粉是一种可提供无添加剂的清洁标签产品的令人感兴趣的成分。与其他面粉相比,它的白色外观和相对中性的味道能够获得在外观和味道上与奶油干酪非常相似的产品。最后,不含麸质及其非过敏性是令人感兴趣的特性。
出于同样的原因,马铃薯淀粉或木薯淀粉是一种可提供光滑和融化的质地,而又不会对颜色和味道造成强烈影响的令人感兴趣的成分。
除了热粘度和感官特性,考虑选择大米面粉和/或淀粉参考物的另一个判据是观察到的老化差异。老化是淀粉(由支链淀粉和直链淀粉链组成)在保存期间重结晶的现象,其会导致产品逐渐硬化,其质地变得不那么柔软且更脆,这并不总是期望的且可能不受消费者喜爱。
已经对面粉和淀粉的若干种参考物进行了测试,并且清楚地显示出在产品老化期间行为的显著差异。这种差异可能由于产品的来源、其组成或供应商使用的制备方法带来。淀粉源的类型、来源和参考物的选择会对技术人员将根据其与产品的期望保质期和使用模式相关的目标和偏好能够进行调整的产品的质地和味道带来影响。
在本发明的上下文中,显示出随时间推移老化最少的参考物是优选的,因为它们确保在4℃至10℃保存期间奶油干酪质地的稳定性。
因此,当使用大米面粉时,优选选择预胶化大米。
为了制备膨大型的根据本发明的食品产品,使用马铃薯淀粉或木薯淀粉(maniocstarch)作为淀粉源是有利的(参见实施例4)。
其他优选的植物原材料:这些原材料与配方中的其他植物成分(坚果泥、油类、面粉或淀粉、纤维)不同;它们对列出的其他植物成分进行补充,并且可以选自大蒜、香草、普罗旺斯香草、香料、种子、蔬菜、钙(诸如lithothamnium提取物)、水果和谷物,夹杂物、糊状物或泥状物形式的,调味剂(如赋予典型的奶油、黄油、山羊、埃曼塔、切达、绵羊味)等。
植物膳食纤维:可用于本发明的上下文中的食物纤维是:
-具有低质地化特性的可溶性纤维,诸如菊苣纤维(菊粉和低聚果糖)、抗性糊精,或具有低摩尔质量、中性味道、在水中的高溶解度和有限的重结晶倾向的任何其他植物来源的难消化低聚糖;和/或
-不可溶或部分可溶的纤维,前提是它们具有使其在口中不可检测到的粒度和形状,以及低的保水能力;优选地,使用非质地化(non-texturing)的可溶纤维。
可以使用若干种植物膳食纤维的混合物。
使用植物纤维有利地能够配制具有A的Nutri-Score评分的产品。
特别是,可以将菊粉(菊苣纤维)添加到需要融化质地和奶油质地的产品中。
参考物和纤维来源的选择可对质地和味道造成影响,本领域技术人员根据其目标和偏好能够进行调整。
酸化剂:优选浓缩柠檬汁或浓缩葡萄柚汁或其他柑橘类水果,更优选浓缩柠檬汁。这种成分能够使产品的最终pH在4.0至5.2之间,这对应于奶油干酪界中乳制品的pH。
根据本发明的奶油干酪的营养组成:
表1
本发明的奶油干酪具有以下特点:
-颜色尽可能为白色,以匹配干酪编码;
-质地光滑、融化,没有任何粉状缺陷;这特别是由于奶油干酪的粒度的中值粒度D50小于50微米,优选小于40微米,更优选小于30微米而获得;
-味道尽可能为乳制品,没有任何不期望的植物味道。
当然可以设想超出已知的干酪编码的带有明显颜色的经调味版本,例如添加来自胡萝卜、甜菜根、青豆等的植物原料。
也可以设想添加香草或植物以提供例如大蒜和精细香草型的经调味版本。
用于制备根据本发明的产品的方法包括以下步骤:
A)任选地,在接种发酵物之前,发酵一些或全部碎的坚果,该碎的坚果是复水化和经热处理的形式的;
该步骤的目的是通过提供干酪/乳制品的典型性来改善制成品的感官特性。坚果优选杏仁。
如此获得的发酵产物可以在步骤B),或步骤D)和G)之间加入。
B)通过剧烈剪切和任选地预热,例如通过蒸汽注入或双壁装置来混合原材料;
该步骤使得成分,特别是粉末能够水合,直到获得通常为液体且均质的悬浮液;该步骤优选在炊具或搅拌罐中在中度至高度搅拌下,于介于20℃至65℃的温度下进行1分钟至30分钟;优选地,该步骤在炊具中在中度搅拌下,于大约50℃下进行5分钟。
C)例如通过蒸汽注入或双壁将混合物在剧烈剪切下,于介于75℃至90℃的温度进行热处理1分钟至10分钟;
该步骤允许成分的功能化并对原材料进行巴氏杀菌;该步骤优选在82℃下进行2分钟。
然后可以任选地将混合物转移到缓冲罐中并保持在70℃至85℃之间的温度下。
D)任选地脱气和均质化;
该步骤优选在50巴至600巴之间,优选300巴至500巴下进行。
该步骤此外还允许将糊状物更白地着色和获得稳定的乳液,以及减小颗粒尺寸以使质地光滑。
E)任选地,膨大以产生充气质地;
该步骤允许产生充气质地以增加饱食感;它可以在连续膨大装置上通过注入氮气来进行,其中膨大率在0%至30%之间。
给定体积的膨大率定义为未膨大产品的固体体积(mass)与膨大产品的固体体积(mass)之差,该值与未膨大产品的固体体积相关并以%表示。
F)任选地,添加其他原材料,优选植物的(香草、调味成分、标记物(markers)、发酵的植物原材料等)的;
取决于膨大技术,步骤E)和F)可以颠倒。
G)将制成品热装入其包装或过渡容器(桶/山羊皮容器/小袋等)中;在高于70℃,优选在74℃至80℃之间的温度下进行热装入;
H)冷却至4℃至10℃之间;
I)任选地,在装入过渡容器中的情况下,添加其他原材料,优选植物的(调味剂)和/或发酵物,然后将产品冷装入其最终包装中。
可以在4℃至20℃之间,优选在10℃下添加这些成分。该实施方式需要选择具有低微生物负载的调味成分以确保在产品保存期间微生物的稳定性。添加发酵物使得能够改善产品的感官特性和/或制成品的微生物稳定性。选择合适的发酵物是技术人员已知的。
下表示出了可以在根据本发明的方法中实施并在以下实施例中指出的单元操作:
表2
附图说明
图1为实施例1的产品的照片,该产品为未膨大的植物奶油干酪;
图2是实施例5的奶油干酪的感官评价的图示。
具体实施方式
实施例
实施例1(图1):奶油干酪产品由60%的水、15%的杏仁泥、10%的油菜籽油、10%的大米面粉、2.5%的菊粉、1%的NaCl、1.5%的浓缩柠檬汁组成。
该方法包括来自上述表2的以下步骤,即
B-C-D-G-H
获得了具有新鲜乳糊状物的外观,以及光滑的白色可涂抹质地的制成品(见图1)。该产品具有4.7的pH,并且在开封前,于4℃至10℃的温度下可保存数周(70天),而不会显示出任何明显的质地或味道变化。
下面给出了实施例1的产品的营养值:
表3
添加注入香草、大蒜或香料的成分是这种天然配方的变型,这些成分在步骤F中添加。
步骤B)和C)可以用Stephan或Karl-Schnell型炊具,使用技术人员已知的剪切参数进行。在这种特定情况下,两个混合步骤在1500rpm下进行。
实施例2:奶油干酪产品由61.6%的水、13%的杏仁泥、8%的油菜籽油、3%的椰干、11%的大米面粉、1%的菊粉、1.2%的NaCl、1%的浓缩柠檬汁、0.2%的天然调味剂组成。
该方法包括来自上述表2中的以下步骤,即:
B-C-D-G-H。
与实施例1一样,添加香草、大蒜、香料或其他调味成分(蔬菜、水果)是该天然配方的变型,这些成分在步骤F中添加。
实施例3:该产品由58.9%的水、15%的杏仁泥、10%的油菜籽油、10%的大米面粉、2.5%的菊粉、1.5%的马铃薯淀粉、0.7%的NaCl、0.9%的浓缩柠檬汁和0.5%的市售Lithothamnium粉组成。
添加香草、大蒜或香料是该配方的变型。
该方法然后包括来自上述表2的以下步骤:B-C-D-F-G-H或甚至B-C-D-G-H-I。
实施例4-奶油干酪膨大:产品由65.1%的水、19%的杏仁泥、8%的油菜籽油、4.5%的马铃薯淀粉、3.5%的菊粉、0.8%的NaCl、1.3%的浓缩柠檬汁组成。
添加诸如香草、大蒜或香料的成分是该配方的变型。
该实施例中使用的方法是与上述表2中的优选值对应的方法,即:B-C-D-E-G-H,或(如果添加成分):B-C-D-E-F-G-H,或如果增加了发酵步骤:A-B-C-D-E-F-G-H。
实施例5:
在以下实施例中,将添加水的杏仁泥接种乳酸乳球菌乳酸亚种丁二酮变种物种的菌株并进行发酵。将所得混合物在30℃下发酵24小时以获得所谓的发酵剂。
然后在步骤B)中将发酵剂以30%的比率掺入最终混合物中。
还制作了未经发酵剂处理的产品用于比较。两种产品的组成相当,并且总结在下表:
表4
使用的方法是实施例1的方法。
两种产品都是在同一天制作的。
在该实施例中,根据“双盲”协议,即评判员不知道该项目、问题的性质和样品的性质,通过10名评判员小组进行的感官评价对奶油干酪酵母提供的风味和口味兴趣物的性质进行了评价和验证。品尝的顺序也不同,并且随机分配给每位评判员。在该次评价中比较了两种奶油干酪产品:含有30%发酵剂的奶油干酪产品(图2的图表中的“30%”)和不含发酵剂的奶油干酪产品(图2中的“对照”)。通过闻嗅和品尝,根据以下三个标准来对它们进行评价:整体风味强度、乳制品强度和植物强度。评判员被要求描述闻嗅和品尝中感知到的风味和味道的性质。
根据图2中的图表数据,评判员认为有发酵剂的产品在气味和味道上明显比不加发酵剂的产品更具乳制性。他们还认为,有发酵剂的产品明显比不加酵母的产品的植物性更少。
评判员将有发酵剂的产品描述为在气味上具有“黄油”、“奶油”和“杏仁”味且在味道上为“乳制品”、“酸奶油”、“淡杏仁”。未经发酵剂处理的产品被描述为在气味上为“植物”、“杏仁”、“熟”且在口中为“杏仁”。
这些数据使我们能够验证酵母为产品带来的风味增益:添加了乳制品成分。在口中也感觉到植物和杏仁味的减少。
实施例6:根据本发明的产品的流变性的表征
若干个出版物可用在对采用该方法的乳制奶油干酪进行流变学表征上,并已在表5中进行了比较。
所有这些测量均在5℃的温度下和0.05rd/s(出版物(1)和本申请)或0.06rd/s(出版物(2))的转速下进行:
表5
产品 | 流动阈值(kPa) | 角变形(rd) | 源 |
Kraft Philadelphia Regular | 4.4 | 0.24 | (1) |
Kraft Philadelphia Neufchatel | 2.7 | 0.43 | (1) |
Kraft Philadelphia Whipped | 1.3 | 0.63 | (1) |
Kraft Philadelphia | 2.2 | 0.23 | (2) |
根据本发明实施例1的产品 | 2.0±0.5 | 0.28±0.06 | |
根据本发明实施例4的产品(膨大) | 1.2±0.3 | 0.18±0.03 |
(1)Breidinger,S.L.and Steffe,J.F.,2001,“Texture Map of Cream Cheese”,Journal of Food Science,66,n°3,453-456。
(2)Coutouly,A.,Riaublanc,A.,Axelos,M.,Gaucher,I.,2014,“Effect of heattreatment,final pH of acidification and homogenization pressure on thetexture properties of Cream Cheese”,Dairy Science&Technology,94,125-144。
根据本发明的产品给出了接近Kraft食品的Philadelphia产品的值,Philadelphia产品被认为是奶油干酪类别的基准,这证实了根据本发明的产品的可涂抹性质。
Claims (11)
1.一种类似于奶油干酪的植物食品产品,包括:
-碎的坚果,优选泥状物形式的;
再加上:
-至少一种植物脂肪;
-至少一种淀粉源;
-至少一种植物膳食纤维源;
-天然酸化成分;和
-水;
其特征在于,所述植物食品产品不包含添加的添加剂,并且具有小于50微米的中值粒度D50。
2.根据权利要求1所述的植物食品产品,其特征在于,所述植物食品产品包括(以相对于产品的总重量的重量百分比表示):
-5%至40%的碎的坚果的泥;
-5%至30%的植物脂肪;
-至多8%的饱和脂肪酸;
-至多1.5%的食盐;
-任选地,至多1%的发酵物;
-0.5%至20%的淀粉源;
-至多30%的其他原材料,诸如蔬菜或水果泥或碎片、谷物、种子、调味剂、Lithothamnium粉或香草;
-至多8%的植物膳食纤维;
-至多3.5%的酸化剂,诸如浓缩柠檬汁;
-在50%至75%之间的水。
3.根据权利要求1或权利要求2所述的植物食品产品,其特征在于,所述植物食品产品包括(以相对于产品的总重量的重量百分比表示):
-10%至30%的碎的坚果的泥;
-5%至20%的植物脂肪;
-至多3%的饱和脂肪酸;
-至多1%的食盐;
-任选地,至多1%的发酵物;
-1%至15%的淀粉源;
-至多30%的其他原材料,诸如蔬菜或水果泥或碎片、谷物、种子、调味剂、Lithothamnium粉或香草;
-至多8%的植物膳食纤维;
-至多1.2%的酸化剂,诸如浓缩柠檬汁;
-在50%至75%之间的水。
4.根据前述权利要求中任一项所述的植物食品产品,特征是:
-在20%至50%之间的干提取物含量;
-白色、光滑的外观、可涂抹的流变性、顺滑的口感和新鲜至发酵/酸化的味道。
5.根据前述权利要求中任一项所述的植物食品产品,其特征在于,所述坚果是杏仁。
6.根据前述权利要求中任一项所述的植物食品产品,其特征在于,所述植物脂肪是液体植物油。
7.根据权利要求6所述的植物食品产品,其特征在于,所述液体植物油选自油菜籽油、葵花籽油或橄榄油,或它们的混合物。
8.根据前述权利要求中任一项所述的植物食品产品,其特征在于,所述淀粉源是大米面粉,和/或马铃薯淀粉或木薯淀粉。
9.根据权利要求8所述的植物食品产品,其特征在于,所述大米面粉是预胶化的。
10.根据前述权利要求中任一项所述的植物食品产品,其特征在于,所述植物膳食纤维选自非质地化的可溶性纤维,诸如菊粉、低聚果糖和抗性糊精,和/或低摩尔质量的、可溶的且具有中性味道的任何其他低聚糖。
11.一种用于制备根据权利要求1至10任一项所述的产品的方法,包括以下步骤:
A)任选地,在接种发酵物之前,通过发酵复水化和经热处理的形式的碎的坚果的部分或全部来制备经发酵的植物原材料;
B)通过剧烈剪切和任选地预热来混合原材料,所述原材料可包括在步骤A)中获得的经发酵的植物原材料;
C)在剧烈剪切下,将混合物于介于75℃至90℃的温度热处理1分钟至10分钟;
D)任选地,进行脱气和均质化;
E)任选地,进行膨大;
F)任选地,添加原材料,优选植物的;
步骤E)和F)能够颠倒;
G)将制成品在高于70℃的温度下热装入其包装或过渡容器中;
H)冷却至4℃至10℃之间;
I)任选地,在装入过渡容器中的情况下,添加其他原材料,优选植物调味剂和/或发酵物,然后将产品冷装入其最终包装中。
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GB2612011B (en) * | 2021-07-30 | 2023-12-27 | Intercontinental Great Brands Llc | A vegan cream-cheese-like spread and method for the manufacture thereof |
GB2623202A (en) * | 2021-07-30 | 2024-04-10 | Intercontinental Great Brands Llc | A vegan cream-cheese-like spread and method for the manufacture thereof |
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