CN114340397A - 组合物中的口感和涩味调节以及调节组合物中的口感和涩味的方法 - Google Patents
组合物中的口感和涩味调节以及调节组合物中的口感和涩味的方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
改善口感和掩盖由消费品组合物或添加剂赋予的感知的涩味和不希望的异味的方法,包括向所述消费品或添加剂中添加掩蔽涩味量的透明质酸和/或其盐的步骤,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。还公开了食品或饮料添加剂,其包含至少一种涩味组分和掩蔽涩味量的透明质酸和/或其盐。还公开了消费品组合物,其包含消费品基质、至少一种涩味组分和掩蔽涩味量的透明质酸和/或其盐。
Description
技术领域
本公开涉及具有改善的口感特性和减少或消除的涩味感觉的组合物,以及在组合物例如食品和饮料中改善口感和减少或消除涩味感觉的方法。
背景
对于食品和饮料工业而言,涩味是一个常见且代价高昂的问题。美国材料与试验协会(American Society for Testing and Materials)(ASTM,2004)将涩味定义为由于暴露于例如明矾和单宁这样物质而导致上皮收缩、拉伸或褶皱的感觉复合体。人们认为,涩味分子与唾液蛋白反应,尤其是富含脯氨酸的蛋白质和糖蛋白,这些蛋白质和糖蛋白充当天然润滑剂,例如粘蛋白,导致它们沉淀和聚集,且由此产生的润滑性缺失导致粗糙、“砂纸”或与口腔涩味相关的干燥感。
涩味可以固有地存在于消费品中。最常见的实例为某些消费品(例如茶、葡萄酒、酸奶)和植物蛋白(例如大豆和豌豆蛋白)中的涩味。存在许多天然存在的生物活性化合物虽然会引起涩味,但它们对健康有积极的影响。这些化合物包括例如类黄酮、多酚、肽、矿物质或萜烯。由于添加了某些成分,例如维生素、矿物质、氨基酸、蛋白质、肽或抗氧化剂,所以涩味也可能被引入消费品。所有这些成分均可以用作添加剂,以改善食品的健康和安全性或出于营养的原因,但它们也可能带有涩味、不希望的口感和/或异味的感觉。
目前避免消费品中的涩味或异味的解决方案限于添加糖、盐、调味剂、辛香料等。这类尝试基本上提供了对涩味或异味的干扰,并隐藏或压倒了消费品中存在的所需的香料组分。出于与健康和身心健康相关的原因,相对近期的趋势在于减少或消除食物中的如盐或糖基本成分,以及增加使用功能性成分和营养保健食品,这也增加了对新的掩味或口感调节技术的需求。还希望通过添加本身不是标准香料成分的材料来减少或消除涩味和异味,并改善口感特性,也就是说,它们不具有所需的味道,如果有的话,适合作为香料成分,但在低浓度下使用时可以减少或消除涩味和异味,并改善口感特性。
口感(或“口腔感觉”)是指由食品和饮料或添加到食品或饮料中的组合物在口中体验或感受到的物理感觉。口感可以指与舌头、口腔顶部、牙齿、牙龈或喉咙接触的质地。口感被视为与味道/香味不同,但被视为对一个人相对于其他食品对某些食品的享受或偏好具有同等乃至更大的影响。用于描述感知的感觉的典型口感描述符包括酸度(金属味、柑橘味、嫩感)、密度(紧密、通气)、干度(干燥、焦糊)、颗粒感(颗粒状、粉状、尘状、粒状、白垩味)、胶粘度(耐嚼、坚韧)、硬度(松脆、柔软)、厚重感(饱满、沉重)、刺激性(刺痛感、蛰刺感)、口腔涂覆感(油腻、黄油状)、粗糙度(磨砂、有纹理)、滑爽(粘糊、粘稠)、平滑度(光滑感、天鹅绒感)、均匀度(均匀、不均匀)和粘度(浓郁、轻薄)。
因此,需要改善口感并减少由消费品或添加到消费品中的某些成分或组合物引起的涩味感,同时保持或增强这类消费品的所需的口感和感官特性。
概述
公开了掩蔽由消费品组合物或所述消费品的添加剂赋予的感知的涩味和不希望的异味的方法,所述方法包括向所述消费品或添加剂中添加掩蔽涩味量的透明质酸和/或其盐的步骤,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。
公开了改善消费品组合物或所述消费品的添加剂的口感的方法,所述方法包括向所述消费品或添加剂中添加掩蔽涩味量的透明质酸和/或其盐的步骤,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。
还公开了食品或饮料添加剂,其包含赋予不希望的异味或涩味的至少一种组分和掩蔽涩味量的透明质酸和/或其盐,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。
还公开了消费品组合物,其包含赋予不希望的异味或涩味的至少一种组分和掩蔽涩味量的透明质酸和/或其盐,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。
通过阅读本公开,特定实施方案的这些和其他特征、方面和优点对于本领域技术人员将变得显而易见。
详细描述
下文阐述了本公开的许多不同实施方案的广泛描述。该描述仅被解释为示例性的并且没有描述每个可能的实施方案,因为描述每个可能的实施方案即使不是不可能的也是不切实际的。应当理解,本文所述的任何特征、特征、组分、组合物、成分、产品、步骤或方法可以全部或部分地删除、组合或取代本文所述的任何其他特征、特征、组分、组合物、成分、产品、步骤或方法。可以使用当前技术或在本申请的提交日期之后开发的技术来实施许多替代实施方案,这仍将落入权利要求的范围内。本文引用的所有出版物和专利均通过引用并入本文。
不希望的口感可能对原本合意地加香的组合物造成严重不利。如本文所用,“口感”是指由食品、饮料或成分在口腔中产生的物理感觉,包括但不限于厚重、稠度、粘度、湿度、平滑度、薄膜性、干燥度和口腔涂覆感。目前已经令人意外地发现,不希望的口感特性、包括但不限于涩味可以通过将掩蔽涩味量的透明质酸和/或其盐掺入到组合物中而得到改善,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。
公开了掩蔽由消费品组合物或所述消费品的添加剂赋予的感知的涩味和不希望的异味的方法,所述方法包括向所述消费品或添加剂中添加掩蔽涩味量的透明质酸和/或其盐的步骤,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。令人惊奇地,已经发现包含具有一定平均分子量并以一定浓度存在的透明质酸和/或其盐减少或消除涩味的感觉并改善含有赋予涩味的至少一种组分的消费品或添加剂的整体口感。如本文所用,术语“涩味”是指受试者口腔中的干燥、紧绷和/或起皱的感觉。
还发现,具有一定平均分子量并以一定浓度存在的透明质酸和/或其盐还可以增强其他口感特征,例如薄膜性。如本文所用,术语“薄膜性”是指物质以薄层覆盖口腔的能力,从而产生令人愉快的整体感觉。薄膜性也可以被视为类似于口腔涂层,但会产生更薄、更令人愉快的层。
不受理论限制,认为唾液蛋白例如粘蛋白通过具有一定平均分子量并以一定浓度存在的透明质酸和/或其盐来防止沉淀和聚集,由此维持唾液蛋白对口腔组织的润滑性和水分。还认为,涩味分子通常与粘蛋白形成聚集体,从而导致涩味感觉。涩味化合物与透明质酸之间可形成类似的聚集体。认为透明质酸与涩味物质强烈相互作用(例如,偶极、酸碱、非共价相互作用),从而屏蔽了大量的相互作用位点。这种相互作用会降低涩味物质沉淀粘蛋白的能力,导致涩味感觉降低。
还发现本公开的组合物可以用于实现增加的咸味、甜味和/或鲜味感觉,即使在消费品中的盐含量或糖含量降低的情况下也是如此。
将透明质酸(也称作HA或透明质酸(hyaluronan))归类为糖胺聚糖(GAG)。GAG为由葡糖醛酸和葡糖胺组成的重复二糖组成的长、线性(无支链)多糖。发现透明质酸遍及全身,并且直接或间接牵涉身体的各项生理机能。发现透明质酸在软骨、滑液、皮肤、椎间盘、骨、泌尿道、心瓣膜、眼和各种其他软组织中浓度很高。
透明质酸的一级结构由通过β(1-3)键结合的葡糖醛酸钠和N-乙酰葡糖胺的重复二糖单元组成。这些单元通过β(1-4)键连接。透明质酸的一级结构复制如下:
透明质酸可以从包括脊椎动物的结缔组织在内的天然组织、人的脐带和鸡冠中提取。它还通过微生物方法制备,以最大程度地降低传染性病原体转移的潜在风险,并提高产品的均匀性、质量和可用性。它具有很宽的分子量谱,根据其生产方法的不同,可以达到15,000kDa及以上。已知透明质酸在人体疗法和化妆品中用作钠盐或钾盐:透明质酸的外源性应用具有有利于结缔组织化的有益作用,并且还有效减少或消除由产生透明质酸酶的病菌诱导的炎症过程,减少过度的毛细血管通透性,并加速组织修复过程。
根据某些实施方案,透明质酸和/或其盐由微生物发酵产生,例如链球菌(streptococcal)发酵。微生物发酵的透明质酸和/或其盐可以由兽疫链球菌(Streptococcus zooepidemicus)产生。通过微生物发酵产生透明质酸或其盐可以导致更一致性的分子分布、分子量和窄的多分散性。根据某些实施方案,乳酸菌用于生产透明质酸和/或其盐。
根据某些实施方案,可以使用重组透明质酸和/或其盐。革兰氏阳性菌和革兰氏阴性菌可以用作宿主,包括芽孢杆菌属(Bacillus sp.)、乳酸乳球菌(Lactococcos lactis)、农杆菌属(Agrobacterium sp.)和大肠杆菌(Escherichia coli),以产生重组透明质酸和/或其盐。任何和所有已知的方法均可以用于生产透明质酸和/或其盐。
根据某些实施方案,生物发酵的透明质酸钠通过下列步骤产生:发酵选定的兽疫链球菌菌株;选择得自发酵的透明质酸钠粗产品;通过过滤纯化粗产物;用有机溶剂沉淀透明质酸钠;和干燥。
根据某些实施方案,透明质酸或其盐通过小麦秸秆的天然生物发酵过程得到,并使用生物来源的纯化溶剂例如乙醇进行纯化。
培养条件,例如pH、温度、搅拌速度、通气速率、剪切应力、溶解氧和生物反应器类型显著影响微生物透明质酸的产生。由兽疫链霉菌产生透明质酸的pH和温度典型地分别为约7.0和37℃。可以使用各种发酵模式,例如分批、重复分批、补料分批和连续培养来生产透明质酸和/或盐。
透明质酸和/或其盐可以为乳液、乳液或粉末形式。根据某些实施方案,透明质酸和/或其盐为粉末形式。如果透明质酸和/或其盐以粉末形式使用,则该粉末形式可以通过分散蒸发方法、例如喷雾干燥方法生产。根据某些实施方案,透明质酸和/或其盐为喷雾干燥的粉末的形式。
透明质酸可以为游离酸形式或可以为与碱金属(钠、钾、锂)或碱土金属(钙、钡、锶)的盐。根据某些实施方案,透明质酸盐为透明质酸钠。
根据某些实施方案,透明质酸和/或其盐具有至少500kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有至少500kDa至约5,000kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有至少500kDa至约2,000kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有至少500kDa至约1,500kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有大于500kDa至约1,000kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有大于750kDa至约1,500kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有大于750kDa至约1,000kDa的平均分子量。根据某些实施方案,透明质酸盐为包含约1,000至约1,400kDa的平均分子量的透明质酸钠。
根据某些实施方案,透明质酸和/或其盐具有至少500kDa至约750kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有至少750kDa至约1,250kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有至少1,000kDa至约1,500kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有至少1,000kDa至约1,400kDa的平均分子量。根据某些实施方案,透明质酸和/或其盐具有至少1,100kDa至约1,300kDa的平均分子量。如本文所用,措词“平均分子量”的含义是指重均分子量,另有注释的除外。
可以添加到消费品或添加剂中的透明质酸和/或其盐的量可以在很宽的范围内变化,并且尤其取决于消费品或添加剂的性质、具体所需的口感或涩味调节效果,以及消费品或添加剂中导致必须消除、抑制或减少的涩味的一种或多种成分的性质和浓度。取决于最终用途和所需的效果的不同,决定掺入消费品或添加剂中的适量的透明质酸和/或其盐完全在本领域技术人员的能力范围内。
根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为至少约1ppm至约10,000ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约50ppm至约1,000ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约50ppm至约1000ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约100ppm至约800ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约200ppm至约600ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约200ppm至约500ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约200ppm至约400ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约225ppm至约325ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约50ppm至约500ppm的浓度。
根据某些实施方案,存在于消费品或添加剂中的透明质酸和/或其盐的量可以为约50ppm至约600ppm,或约125ppm至约550ppm,或约150ppm至约500ppm,或约250ppm至约400ppm,或约200ppm至约350ppm,或约225ppm至约300ppm,或约230ppm至约270ppm的浓度。
当表示为“ppm”时,根据情况,浓度为基于消费品或添加剂总重的百万分之几。应当理解,当在本公开中描述数值范围时,预期将该范围内的任何和每个值,包括端点均被视为公开。例如,透明质酸和/或其盐的“100ppm至1000ppm的范围”应被解读为指示在100至1000之间的连续数值中的每个可能的数字。应当理解,本明人知晓并且理解该范围内的任何和所有值都均视为已指定的,并且本发明人拥有整个范围和该范围内的所有值。
在本公开中,与数值结合使用的术语“约”包括所述值并且具有上下文所规定的含义。例如,它至少包括与特定值的测量相关的误差程度。本领域普通技术人员会理解,如本文使用的术语“约”是指所列举数值的“约”的量在本公开的组合物和/或方法中产生所需程度的有效性。本领域普通技术人员将进一步理解,在一个实施方案中,“约”相对于任何成分的百分比、量或数量的值的界限和边界可以通过改变该值来确定、确定该值对组合物或方法的有效性并且确定产生本公开具有的所需有效性程度的组合物或方法的数值范围来确定。
还提供了食品或饮料添加剂,其包含赋予不希望的口感或异味或涩味的至少一种组分和掩蔽涩味量的透明质酸和/或其盐,其中所述透明质酸和/或其盐具有至少500kDa的重均分子量。
如本文所用,冠词“一种(a)”、“一个(an)”和“所述(the)”是指文章的语法对象中的一个或多个(即至少一个)。作为实例,“一种化合物”是指一种化合物或一种以上的化合物。
消费品或添加剂可以包括基质。如本文所用,术语“基质”是指消费品或添加剂所必需的所有成分,除外透明质酸和/或其盐。根据消费品或添加剂的性质和用途的不同,它们的性质和比例自然会有所不同,但它们都是本领域众所周知的并且可以以本领域公认的比例使用。因此,为每一种可以设想的目的,这种基质的制品在本领域的普通技术人员的范围内。
不受限制,且仅作为示例,适合的基质可以包括消结块剂、消泡剂、抗氧化剂、粘合剂、着色剂、稀释剂、崩解剂、乳化剂、包封剂或制品、酶、脂肪、香味-增强剂、矫味剂、树胶、多糖、防腐剂、蛋白质、增溶剂、溶剂、稳定剂、糖衍生物、表面活性剂、甜味剂、维生素、蜡等。可以使用的溶剂为本领域技术人员已知的并且包括,例如水、乙醇、乙二醇、丙二醇、甘油和三醋精。包封剂和树胶包括麦芽糖糊精、阿拉伯树胶、藻酸盐、明胶、改性淀粉、其他多糖和蛋白质。
香料化合物的赋形剂、载体、稀释剂或溶剂的实例可以在如下文献中找到,例如:“Perfume and Flavour Materials of Natural Origin”,S.Arctander,Ed.,Elizabeth,N.J.,1960;“Perfume and Flavour Chemicals”,S.Arctander,Ed.,第I&II卷,AlluredPublishing Corporation,Carol Stream,USA,1994;“Flavourings”,E.Ziegler和H.Ziegler(ed.),Wiley-VCH Weinheim,1998,和“CTFA Cosmetic Ingredient Handbook”,J.M.Nikitakis(ed.),第1版,The Cosmetic,Toiletry and Fragrance Association,Inc.,Washington,1988。
根据某些实施方案,可以将透明质酸和/或其盐添加至消费品中作为添加剂的组成部分,其中所述添加剂包含至少一种提供香味的成分。可以将透明质酸和/或其盐直接添加至消费品中或与消费品的某些成分预混合。例如,可以将透明质酸和/或其盐与赋予涩味的物质混合,形成添加剂,此后可以将其添加至消费品的其余成分中。
适合的提供香料成分的非限制性实例包括天然香料、人造香料、辛香料、调味品等。这些包括合成香料油和调味芳香剂和/或油、油树脂、精油和馏出物及其组合。
香料油包括留兰香油、肉桂油(cinnamon oil)、冬青油(水杨酸甲酯)、胡椒薄荷油、日本薄荷油、丁香油、月桂油、茴香油、桉叶油、百里香油、柏叶油、肉豆蔻油、多香果、鼠尾草油、肉豆蔻衣、苦杏仁油和肉桂皮油(cassia oil);有用的增香剂包括人造、天然和合成水果香精,例如香荚兰,和柑橘油,包括柠檬、橙子、酸橙、葡萄柚、日本柚子(yuzu)、酢橘(sudachi),以及水果精油,包括苹果、梨、桃子、葡萄、覆盆子、黑莓、醋栗、蓝莓、草莓、樱桃、李子、李子干(prune)、葡萄干(raisin)、可乐(cola)、瓜拉那(guarana)、橙花、菠萝、杏子、香蕉、甜瓜、杏子、樱桃、热带水果、芒果、山竹果、石榴、番木瓜等。
产生香味的成分赋予的另外的示例性香精包括牛奶香精、黄油香精、干酪香精、奶油香精和酸奶香精;香荚兰香精;茶或咖啡香精,例如绿茶香精、乌龙茶香精、茶香精、可可香精、巧克力香精和咖啡香精;薄荷香精,例如胡椒薄荷香精、留兰香香精和日本薄荷香精;辛香精,例如阿魏香精、香旱芹(ajowan)香精、茴香(anise)香精、当归属香精、小茴香(fennel)香精、多香果香精、肉桂香精、黄春菊香精、芥茉香精、小豆蔻香精、葛缕子(caraway)香精、枯茗(cumin)香精、丁香香精、胡椒香精、芫荽子香精、黄樟香精、香薄荷(savory)香精、川花椒香精、紫苏香精、杜松子香精、姜香精、八角茴香香精、辣根香精、百里香香精、龙蒿(tarragon)香精、莳萝(dill)香精、辣椒香精、肉豆蔻香精、罗勒香精、欧芹香精、马郁兰(marjoram)香精、迷迭香香精、月桂叶香精和山葵(wasabi)(日本辣根)香精;坚果香精,例如杏仁香精、榛子香精、澳洲坚果香精、花生香精、美洲山核桃香精、开心果(pistachio)香精和胡桃香精;花香精;和蔬菜香精,例如洋葱香精、大蒜香精、甘蓝香精、胡萝卜香精、芹菜香精、蘑菇香精和蕃茄香精。
通常,可以使用任何产生香味的成分或食品添加剂,例如在National Academy ofSciences的“Chemicals Used in Food Processing”,出版号1274,63-258页中所述的那些。
可以存在辅助成分以提供其他益处,例如增强稳定性、易于掺入消费品或添加剂以及增强营养价值。这类辅助成分的非限制性典型实例包括稳定剂、乳化剂、防腐剂、树胶、淀粉、糊精、维生素和矿物质、功能性成分、盐、抗氧化剂和多不饱和脂肪酸。具体实例为可用于喷雾干燥过程的乳化剂和载体。这些的非限制性实例为改性淀粉,例如Capsul.TM和麦芽糖糊精。
添加剂可以为单一成分或成分的共混物,或者其可以被包封在任意何适合的包封剂中,例如上述举出的那些。添加剂可以通过任意适合的方法制备,例如喷雾干燥、挤出和流化床干燥。
透明质酸和/或其盐可以用于广泛的消费品或用品中,但不限于任何特定的物理形式或产品形式。根据本公开,术语“消费品”是指供受试者消费的产品,典型地通过口腔(不过,消费可能通过非口服方式进行,例如吸入),出于为享受、营养或健康和保健益处的目的至少一种。消费品可以以任何形式存在,包括、但不限于液体、固体、半固体、片剂、胶囊、锭剂、条、粉末、凝胶、树胶、糊剂、浆液、溶液、混悬液、糖浆、气雾剂和喷雾剂。该术语还指,例如,膳食和营养以及健康和保健补充剂。消费品包括在丢弃但不吞咽之前放置在口腔内一段时间的组合物。它可以在食用前放入口中,也可以在口中放置一段时间期限后丢弃。已经发现,与茶、乳制品、蛋白质、茶、咖啡和增甜组合物结合使用时,透明质酸和/含盐的涩味掩蔽效果尤其得到增强。
广义上,消费品包括、但不限于各种食品、糖果产品、烘焙产品、甜品、咸味产品、发酵产品、乳制品、非乳制品、饮料、营养保健食品和药品。
消费品的非限制性实例包括:无论浓度或容器如何,湿/液体汤,包括冷冻汤。就本定义而言,汤是指由肉、家禽、鱼、蔬菜、谷物、水果和其他成分制成的食品,在液体中烹制,其中可以包括这些成分的一些或全部可见碎片。它可以是透明的(作为肉汤)或浓稠的(作为杂烩)、光滑的、泥状的或厚实的、即食的、半浓缩的或浓缩的,并且可以作为第一道菜或作为膳食的主菜提供热食或冷食餐食或作为餐间小吃(像饮料一样啜饮),汤可异用作制备其他膳食成分的成分,且范围可以从肉汤(清汤)到酱汁(奶油或基于干酪的汤);脱水和烹饪食品,包括烹饪助剂产品,例如:粉末、颗粒、糊状物、浓缩液体产品,包括浓缩肉汤、肉汤和肉汤类产品,其为压制的立方体、片剂或粉末或颗粒形式,它们作为成品单独出售或作为产品、酱汁和配方混合物中的一种成分(无论技术如何);膳食溶液产品,例如:脱水和冻干汤,包括脱水混合汤、脱水速溶汤、脱水即食汤、即食菜肴的脱水或常温制品、膳食和单份主菜,包括意大利面、土豆和米饭菜肴;膳食点缀产品,例如:调味品、腌料、沙拉酱、沙拉配料、蘸酱、拌粉、面糊混合物、贮存稳定的糊状食品、烧烤酱、液体配方混合物、浓缩物、酱汁或酱汁混合物,包括沙拉配方混合物,作为成品或作为产品中的成分销售,无论是脱水的、液体的还是冷冻的;饮料,包括饮料混合物和浓缩物,包括但不限于酒精和非酒精即饮和干粉饮料、碳酸和非碳酸饮料,例如苏打水、果汁或蔬菜汁、酒精和非酒精饮料、茶例如绿茶和红茶、葡萄酒例如红葡萄酒;糖果产品,例如蛋糕、饼干、派、糖果、口香糖、明胶剂、冰淇淋、冰冻果子露、布丁、果酱、果冻、沙拉酱和其他调味品、谷类食品和其他早餐食品、罐装水果和水果酱等。
在一个具体的实施方案中,透明质酸和/或其盐可以减少或除去某些含糖量减少或不含糖的消费品或添加剂所赋予的涩味。在某些实施方案中,消费品或添加剂可以包括非营养性甜味剂。在某些实施方案中,非营养性甜味剂选自甜菊醇糖苷、罗汉果甜味剂、甜茶苷、赛门苷I、莫纳廷(monatin)、仙茅甜蛋白(curculin)、甘草酸、新橙皮苷、二氢查耳酮、甘草甜素、菝葜苷、根皮苷、三叶苷、叶甜素(phyllodulcin)、甜味蛋白(brazzein)、赫南度星(hernandulcin)、奥斯拉丁(osladin)、polypodoside A、白元参苷、蝶卡苷A和B、无患子苷(mukurozioside)、索马汀(thaumatin)、莫内甜蛋白、马槟榔甜蛋白I和II、糙苏苷I、巴西甘草甜素I、阿布鲁索苷A(abrusoside A)和环加勒比苷I(cyclocarioside I)、罗汉果苷IV、罗汉果苷V或其组合。在一些实施方案中,无营养甜味剂为甜菊醇糖苷。在具体的实施方案中,甜菊醇糖苷选自甜菊苷、莱鲍迪苷A、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷F、莱鲍迪苷G、莱鲍迪苷H、莱鲍迪苷I、莱鲍迪苷J、莱鲍迪苷K、莱鲍迪苷L、莱鲍迪苷M、莱鲍迪苷N、莱鲍迪苷O、莱鲍迪苷P、莱鲍迪苷Q、甜菊双糖苷(steviolbioside)、杜克苷A及其组合。
由于一种或多种成分被添加到或存在于食品或饮料产品中,所以可能会形成涩味。涩味物质存在于各种消费品中,包括但不限于饮料,例如茶和葡萄酒、乳制品、甜点产品、咸味产品、沙拉酱、酱汁、调味品、酒精饮料、糖果、口香糖和药物。涩味可以通过多价金属阳离子(铝、铬、锌、铅、钙、镁等)的盐、植物单宁(例如,鞣酸)、脱水剂(例如,乙醇、丙酮、甘油)、蛋白质以及多种有机化合物和无机酸来赋予。
提供涩味印象的物质的典型实例为绿茶,其包含几种多酚,称作儿茶素,众所周知其为涩的,即儿茶素、表没食子儿茶素没食子酸酯、表没食子儿茶素、表儿茶素没食子酸酯、表儿茶素及其相应的立体异构体和衍生物。赋予涩味的物质的其他实例为蛋白质,例如豌豆蛋白、大豆蛋白和乳清蛋白。赋予涩味的物质的另外实例为红茶的茶黄素,即茶黄素、茶黄素-3-没食子酸酯、茶黄素-3'-没食子酸酯、茶黄素-3,3'-二没食子酸酯和茶黄酸。赋予涩味的物质的另外实例为葡萄酒中的单宁(或单宁类(tannoids))。一些物质的味道可能被感觉为苦味和涩味的混合物。因此,例如,绿茶、某些蛋白质和葡萄酒的涩味有时被感觉为苦味/涩味的混合物。
根据某些实施方案,所公开的组合物和方法用于减少或消除由饮料赋予的涩味。示例性饮料包括、但不限于加香水、软饮料、果汁饮料、基于咖啡的饮料、基于茶的饮料、基于果汁的饮料(包括水果和蔬菜)、基于牛奶的饮料、酸奶饮料、胶冻饮料、碳酸或非碳酸饮料、矿泉水饮料、冷冻饮料、可乐饮料、运动饮料、能量饮料、加强/强化饮料、发酵饮料、奶昔(smoothie drink)、粉状饮料、酒精或非酒精饮料,以及这些饮料的即饮液体配方。
根据某些实施方案,所公开的组合物和方法用于减少或消除由茶赋予的涩味。根据某些实施方案,所公开的组合物和方法用于减少或消除单独的红茶或红茶与其他香料/提取物组合赋予的涩味。根据某些实施方案,所公开的组合物和方法用于减少或消除葡萄酒赋予的涩味。根据某些实施方案,所公开的组合物和方法用于减少或消除红葡萄酒赋予的涩味。根据某些实施方案,所公开的组合物和方法用于减少或消除蛋白质赋予的涩味。根据某些实施方案,所公开的组合物和方法用于减少或消除大豆蛋白和/或豌豆蛋白赋予的涩味。
根据某些实施方案,掩蔽涩味的化合物用于减少或消除由乳制品例如牛奶或酸奶赋予的涩味。
示例性乳制品包括但不限于干酪、干酪调味汁、基于干酪的产品、冰淇淋、冲动冰淇淋、单份牛奶冰淇淋、单份水冰淇淋、一包多件包装的牛奶冰淇淋、一包多件包装的水冰淇淋、带回家的冰淇淋、带回家的牛奶冰淇淋、冰淇淋甜品、散装冰淇淋、带回家的水冰淇淋、冷冻酸奶、手工冰淇淋、乳制品、牛奶、新鲜/巴氏杀菌牛奶、全脂新鲜/巴氏杀菌牛奶、半脱脂新鲜/巴氏杀菌牛奶、保存期较长的/超高温牛奶、全脂保存期较长的/uht牛奶、半脱脂保存期较长的/uht牛奶、无脂保存期较长的/uht牛奶、山羊奶、炼乳/淡炼乳、原味炼乳/淡炼乳、加香的、功能性和其它炼乳、加香的牛奶饮料、纯乳制品加香的牛奶饮料、含果汁的加香的牛奶饮料、豆奶、酸牛奶饮料、发酵奶饮料、咖啡调白剂、奶粉、加香的奶粉饮料、奶油、酸奶、原味/天然酸奶、加香的酸奶、加水果的酸奶、益生菌酸奶、饮用型酸奶、定期饮用型酸奶、益生菌饮用型酸奶、冷藏甜品和耐储藏甜品、基于乳制品的甜品、基于大豆的甜品。
根据某些实施方案,所公开的方法用于减少或消除由非动物来源的蛋白质例如植物蛋白赋予的涩味。示例性植物蛋白包括大豆蛋白和豌豆蛋白。如本文所用,大豆包括包含任意形式的大豆的所有消费品,包括单独使用组合使用的大豆油,例如植物营养保健食品或作为药物、豆腐、豆乳、大豆黄油、酱油。植物蛋白可以包含藻类(例如螺旋藻)、豆类(例如黑豆、卡内利尼豆、芸豆、扁豆、利马豆、斑豆、大豆、白豆)、绿花椰菜、毛豆、真菌蛋白、坚果(例如杏仁、巴西坚果、腰果、花生、美洲山核桃、榛子、松子、核桃)、豌豆(例如黑眼豌豆,鹰嘴豆,青豆)、马铃薯、燕麦粉、种子(例如奇亚籽、亚麻、大麻、南瓜、芝麻、向日葵)、面筋(即基于小麦谷蛋白)、印尼豆、豆腐及其混合物。根据某些实施方案,植物蛋白未马铃薯来源的蛋白质。
根据另一个实施方案,该方法可以用于改善或放大消费品的味觉和香气特征,并在盐含量或糖含量降低的情况下提供足够的咸味或甜味。特别地,透明质酸和/或其盐可以产生改善或增加的咸味、甜味和/或鲜味的感觉,这是本领域已知的任何其他组合物无法实现的。咸味是当将例如氯化钠这样的咸味物质引入口中时感觉到的味道。甜味是当将例如糖、蜂蜜、枫糖浆、赤藓糖醇、海藻糖或阿司帕坦这样的甜味物质引入口中时感受到的味道。鲜味是当将例如谷氨酸或肌苷酸这样的物质引入口中时感受到的味道,类似于美味、肉汤味或肉味的感觉。
根据某些实施方案,该方法可以用于减少或消除包含非动物蛋白的人造肉产品的涩味感觉。“人造肉”是一种近似某些肉类的美学品质和/或化学特性的食品。术语人造肉包括用组织化植物蛋白(TVP)、高水分人造肉(HMMA)和低水分人造肉(LMMA)产品制备的那些。
食品科学家投入大量时间开发从各种非动物蛋白质制备可接受的类肉食品应用的方法,例如牛肉、猪肉、家禽、鱼和贝类类似物。一种这样的方法是例如通过挤压加工将其制成纤维人造肉。所得人造肉产品表现出改善的肉样视觉外观和改善的质地。
人造肉组合物和挤出方法
人造肉产品以高含水量生产,并提供模拟动物肉的纤维结构并具有所需的肉样水分、质地、口感、香味和颜色的产品。
蛋白质的质地化是通过涉及加热和/或剪切和添加水的过程形成质地或结构。质地或结构由蛋白质纤维形成,在食用时会提供类似肉的外观和感觉。蛋白质质地化的机制始于通过加热和/或剪切破坏分子内结合力使给定蛋白质的水化和解折叠。解折叠的蛋白质分子通过剪切排列和结合,形成肉样产品的特征纤维。在一个实施方案中,来自氨基酸的极性侧链与线性蛋白质分子形成键,并且该键将排列蛋白质分子,形成肉样产品的特征纤维。
为了使非动物蛋白质变得适口,例如,通过挤压加工将其组织化成纤维人造肉已成为一种公认的方法。由于其多功能性、高生产率、能源效率和低成本,挤压加工在现代食品工业中得到广泛应用。挤出加工为多步骤和多功能的操作,它导致混合、水化、剪切、均化、压缩、脱气、巴氏杀菌或灭菌、流对齐、成型、膨胀和/或纤维形成。最终,典型地以干共混物形式导入挤出机的非动物蛋白被加工形成纤维材料。
挤出技术的最新发展集中在使用双螺杆挤出机在高水分(40-80%)条件下将非动物蛋白质组织化成纤维肉替代品。在高水分双螺杆工艺(也称作“湿法挤出”)中,将主要是非动物蛋白(例如大豆和/或豌豆蛋白)的原材料混合并进料入双螺杆挤出机,其中加入适量的水,且将所有成分进一步共混,然后通过螺杆的热机械作用熔化。大蛋白质分子的重新排列、层流和挤出机长缝冷却模具内的强烈分层趋势有助于形成纤维结构。所得湿挤出的产品趋向于表现出改善的完整肌肉肉样视觉外观和改善的适口性。因此,这种挤出技术显示出富有希望地使非动物蛋白组织化,以满足消费者对健康和美味食品日益增长的需求。
组织化过程还可以包括在Couette Cell中的纺丝、简单剪切流和简单剪切流和加热(“Couette Cell”技术)。纺丝过程由在高碱性pH溶液中使蛋白质分子解折叠并通过蛋白质碱性溶液喷入酸浴中来凝结解折叠的蛋白质分子组成。喷射由带有许多细孔的板形成。一旦与酸性介质接触,则蛋白质就会凝结形成纤维。然后洗涤纤维以去除在该过程中形成的剩余酸和/或盐。Couette Cell为一种基于圆柱体的装置,其中内圆柱体旋转,而外圆柱体静止,这易于放大。Couette Cell的工作原理与蛋白质纤维的形成原理相同,即通过蛋白质在固定圆柱体与旋转圆柱体之间的空间中受到加热和剪切来进行。
关于Couette Cell中的简单剪切流和加热,该方法可以在适度的工艺条件下将纤维结构模式诱导为非动物蛋白的颗粒混合物。该方法描述在“On the use of the CouetteCell technology for large scale production of textured soy-based meatreplacers”,Journal of Food Engineering 169(2016)205-213中,其通过引用并入本文。
具有与完整肌肉动物肉相似的品质(例如,质地、水分、口感、香味和颜色)的人造肉产品可以使用在相对高水分条件下通过挤出形成的非动物蛋白质来生产。在一个实施方案中,人造肉产品可以包括非动物蛋白、面粉、淀粉和可食用纤维中的一种或多种、可食用脂质材料。
在某些组合物中,包括在待挤出的混合物中的非动物蛋白的量包括不超过干成分重量的约90%。例如,存在于用于制造本公开人造肉产品的成分中的非动物蛋白的量可以占干成分重量的约3%至约90%。在另一个实施方案中,存在于用于制造本公开的人造肉产品的成分中的非动物蛋白的量可以占干成分重量的约10%至约80%。在进一步的实施方案中,存在于用于制造本公开的人造肉产品中使用的干成分中的非动物蛋白的量可以为约25%至约50%重量。在另一个进一步的实施方案中,存在于用于制造本公开的人造肉产品中使用的干成分中的非动物蛋白的量可以为约40%。
术语“干成分”包括除外添加的水和随添加的水一起添加的成分(即“湿成分”)之外待挤出的混合物中的所有成分。
在一个实施方案中,非动物蛋白成分分离自大豆。适合的包含大豆衍生的蛋白质的成分包括大豆分离蛋白、大豆浓缩蛋白、大豆粉及其混合物。根据本领域一般公知的方法,大豆蛋白材料可以来源于完整的大豆。在另一个示例性实施方案中,非动物蛋白成分分离自如本文所述的谷物、豆科植物或豆类、种子和油料种子、坚果、藻类、菌蛋白或真菌蛋白、昆虫、叶蛋白及其组合。
除了上述之外,人造肉产品还包括相对大量的水。在一个实施方案中,控制挤出以制造人造肉产品的混合物的总水分水平,使得人造肉产品具有至少约50%重量的含水量。为了达到如此高的含水量,典型地将水添加到所述成分中。尽管相对高的含水量是所需的,但人造肉产品具有远大于约65%的含水量可能不是所需的。因此,在一个实施方案中,控制添加到所述成分中的水量和挤出工艺参数,使得人造肉产品(挤出后)具有约40%至约65%重量的含水量。
在所述方法的实施过程中有用的适合的挤出设备为商购双机筒、双螺杆挤出机设备,例如由Wenger(Sabetha,Kansas)制造的Wenger TX 52型号。
双螺杆挤出机的螺杆可以在机筒内以相同或相反的方向旋转。螺杆沿相同方向的旋转称作单流或同向旋转,而螺杆沿相反方向的旋转称作双流或反向旋转。挤出机的一个或多个螺杆的速度可以根据特定的设备的不同而变化;然而,典型地为每分钟约100至约450转(rpm)。一般而言,随着螺杆转速的增加,挤出物的密度会降低。挤出设备包含由轴和蜗杆段组装而成的螺杆,以及挤出设备制造商推荐的用于挤出非动物蛋白材料的混合叶片和环形剪切元件。
挤出设备通常包括多个加热区,蛋白质混合物在通过挤出模具离开挤出设备之前在机械压力下传送通过这些加热区。每个连续加热区的温度通常比前一个加热区的温度高约10℃至约70℃。在一个实施方案中,干燥的预混物与蛋白质混合物一起通过挤出设备内的多个加热区转移至加热到约25℃至约170℃的温度,使得熔化挤出团块进入约170℃的挤出模具。在一个实施方案中,在相应的加热区域将蛋白质混合物加热至约25℃、约40℃、约95℃、约150℃和约170℃的温度。
挤出机机筒内的压力典型地为约30psig至约500psig,或更具体地为约50psig至约300psig。通常,最后两个加热区域内的压力为约50psig至约500psig,甚至更具体地为约50psig至约300psig。机筒压力取决于许多因素,包括,例如,挤出机螺杆速度、混合物到机筒的进料速度、水到机筒的进料速度以及机筒内熔化物质团的粘度。
将水与额外的“湿成分”一起注入挤出机机筒中,以水化非动物蛋白质混合物并促进蛋白质的质地化。作为形成熔化挤出物质的助剂,水可以充当增塑剂。水可以通过一个或多个注射射流导入挤出机机筒。通常控制将水导入机筒的速率以促进具有上述举出的所需的的特性的挤出物的生产,例如具有如上所述的含水量的挤出物。
组织化植物蛋白(TVP)/低水份人造肉(LMMA)
可以将组织化植物蛋白(TVP)定义为由可食用的蛋白质来源制成的食品,且其特征在于具有结构完整性和可识别的质地,使得每个单位都可以承受烹饪过程中的水化作用以及用于制备食用食品的其他程序。当今生产的大部分TVP均通过挤出技术生产。这些TVP通常用60-65%的水分再水化,并与其他成分共混,包括但不限于粘合剂、肉类、其他TVP、香料、赋形剂、脂肪、油或调味品。
低水分人造肉(LMMA)产品最常在挤出机模头处被挤出机刀切割以形成成品尺寸和形状。挤出后干燥,以去除水分,改善储存、处理和贮存稳定性。这些LMMA通常用60-70%的水分进行再水化。此外,可以添加其他食品成分以改善成品的功能性和外观,包括但不限于油、其他蛋白质、盐、调味品、香料、掩蔽剂、强化剂或粘合剂。通常,再水化的LMMA包含40-80%的水分、0-5%的油、25-60%的蛋白质。
LMMA的典型制品包含水、大豆浓缩物、大豆分离物、油、粘合剂(例如纤维素、重要的小麦谷蛋白)和矫味剂、掩蔽剂、调味品等,它们提供更接近动物肉制品的味道和质地。
参照下列非限制性实施例进一步描述本公开。
实施例
以下实施例仅出于示例的目的而给出并且不应被解释为对本发明的限制,因为在不背离本公开的精神和范围的情况下本发明的许多变化形式是可能的。
实施例1-绿茶提取物饮料
通过在水中混合5%蔗糖、0.05%柠檬酸和0.02%的包含40%表没食子儿茶素没食子酸酯(“EGCG”)-干重的绿茶提取物制备第一种绿茶提取物饮料。
用与第一种绿茶提取物饮料相同的成分制备第二种绿茶提取物饮料,除外还包含浓度为250ppm的平均分子量为1000至1,400kDa的透明质酸钠。
十一(11)位熟悉成对比较的感官训练专家小组成员评估了两种饮料组合物。感官测试的结论是,与不含透明质酸或其盐的第一种饮料相比,包含透明质酸钠的第二种饮料的苦味和涩味具有可感知的显著减少,并且口感显著改善,特别是薄膜性。
如下制备和品尝另外的绿茶提取物饮料。通过在柠檬加香的绿茶饮料(0.02%绿茶提取物、0.05%柠檬酸、5%蔗糖、0.05%天然柠檬水香精和水)中以50ppm和100ppm的浓度混合平均分子量为1000至1,400kDa的透明质酸钠来制备饮料。评估由六(6)位专家品尝师重复进行。将包含透明质酸的样品与参比对照柠檬加香的绿茶饮料进行比较。品尝者发现,包含50ppm和100ppm两种水平的透明质酸的样品的涩味略低。
在另一项评估中,通过在柠檬加香的绿茶饮料(0.02%绿茶提取物、0.05%柠檬酸、5%蔗糖、0.05%天然柠檬水香精和水)中以250ppm的浓度混合平均分子量为1000至1,400kDa的透明质酸钠来制备饮料。评估由二十(20)位专家品尝师重复进行。将包含透明质酸的样品与参比对照柠檬加香的绿茶饮料进行比较。品尝者发现包含透明质酸的样品的涩味明显降低。此外,大部分品尝者报告产品的圆润度和平滑度增加。
在另一项评估中,通过在柠檬加香的绿茶饮料(0.02%绿茶提取物、0.05%柠檬酸、5%蔗糖、0.05%天然柠檬水香精和水)中以400ppm的浓度混合平均分子量为1000至1,400kDa的透明质酸钠来制备饮料。评估由20位专家品尝师重复进行。将包含透明质酸的样品与参比对照柠檬加香的绿茶饮料进行比较。品尝者发现包含透明质酸的样品的涩味明显降低。此外,大部分品尝者报告产品的圆润度和平滑度增加。
在另一项评估中,通过在柠檬加香的绿茶饮料(0.02%绿茶提取物、0.05%柠檬酸、5%蔗糖、0.05%天然柠檬水香精和水)中以1000ppm的浓度混合平均分子量为1000至1,400kDa的透明质酸钠来制备饮料。评估由6位专家品尝师重复进行。将包含透明质酸的样品与参比对照柠檬加香的绿茶饮料进行比较。品尝者发现包含透明质酸的样品的涩味明显降低。此外,大部分品尝者报告产品的圆润度和平滑度增加。
实施例2-原味低脂酸奶
六(6)位专家品尝师评估了一种不含透明质酸或其盐的商购原味低脂酸奶组合物,并将其与向其中以250ppm的浓度加入平均分子量为1000至1,400kDa的250ppm的透明质酸钠的相同的酸奶组合物进行比较。感官测试的结论是,与不含透明质酸或其盐的酸奶相比,包含透明质酸钠的酸奶具有可感知的涩味减少、口感改善和令人愉快的奶油样感觉。
实施例3-加香的增甜低脂酸奶
六(6)位专家品尝师评估了一种商购的加香的增甜低脂(1%脂肪)草莓酸奶组合物,该组合物不含透明质酸或其盐,并将其与向其中加入平均分子量为1000至1,400kDa的250ppm透明质酸钠的相同酸奶组合物进行比较。感官测试的结论是,与不含透明质酸或其盐的酸奶相比,包含透明质酸钠的酸奶具有可感知的涩味减少、口感改善和令人愉快的奶油样感觉。对于向其中添加100ppm的平均分子量为1000至1,400kDa的透明质酸钠的类似酸奶组合物(添加2.6%的糖,草莓香精),观察到类似的结果。
还评估了添加透明质酸对豌豆蛋白饮料赋予的涩味的影响。
豌豆蛋白饮料样品制备
通过干混豌豆分离蛋白、蔗糖和稳定剂制备豌豆蛋白饮料。将冷的过滤水加入到共混的干成分中。将样品在Silverson高剪切混合器中以7500RPM混合15分钟。允许在高剪切混合过程中产生的任何泡沫沉降1小时,然后从样品中撇去。将样品的pH调节至6.8-7.0的范围内。将天然香草香精添加到豌豆蛋白饮料基础样品中并混合至少1小时或直至完全掺入样品中。对于包含测试涩味掩蔽剂的样品,将天然香草香精和涩味掩蔽剂添加到样品中,并混合至少1小时或直至完全掺入样品中。将样品通过2-阶段均化过程均化并转移到洁净的玻璃饮料瓶中。使用Miele Hotpack在90℃下对样品进行热处理60秒。然后将样品冷却并储存在冷藏温度(4-6℃)下。上餐前1小时将样品从冷藏温度中取出。
测试方法
十(10)位经过感官训练的专家小组成员比较了不含透明质酸或其盐的基础豌豆蛋白饮料(实施例4)和向其中加入50ppm(实施例5)和250ppm(实施例6)的平均分子量为1000至1,400kDa的透明质酸钠的相同豌豆蛋白饮料组合物。
该小组生成了与样品之间的差异相关的芳香、味道和口感描述符列表。感官小组成员被训练以识别这些描述符。在常规的多标准配对比较测试之后,每位专家小组成员评估了两(2)对样品。对于每对样本和每个描述符,小组成员确定了具有最高强度的样本。小组成员在白光下以盲式进行每个测试九(9)次,以确保数据的可靠性。根据完全平衡的设计将样品呈现给小组成员。对两(2)对样品中的每一对均评估了90次。
实施例4
实施例5
按照实施例4制备豌豆蛋白饮料。将0.005%(50ppm)的平均分子量为1000至1,400kDa的透明质酸钠作为测试涩味掩蔽剂添加到豌豆蛋白饮料中。小组成员根据本文所述的测试方法品尝样品。感官测试的结论是,与不含透明质酸盐的豌豆蛋白饮料相比,包含低浓度(50ppm)Crystalhyal的样品的添加香精的香草味具有可感知的显著增加,且口干感显著降低。感官测试还得出结论,低浓度的Crystalhyal倾向于增加豌豆蛋白饮料的稠度。
实施例6
按照实施例4制备豌豆蛋白饮料。将0.025%(250ppm)的平均分子量为1000至1,400kDa的透明质酸钠作为测试涩味掩蔽剂添加到豌豆蛋白饮料中。小组成员根据本文所述的测试方法品尝样品。感官测试的结论是,与不含透明质酸盐的豌豆蛋白饮料相比,包含高浓度(250ppm)Crystalhyal的样品的浓稠口感和芳香特性(豌豆/壤香/青香/青香可可)显著增加。感官测试还得出结论,高浓度的Crystalhyal倾向于增加豌豆蛋白饮料带来的薄膜样口感并降低口干感觉。
实施例7-鹰嘴豆酸奶
通过添加100ppm的平均分子量为1000至1,400kDa的透明质酸钠测试在无加香鹰嘴豆蛋白酸奶中的透明质酸。由4位专家品尝师进行评估。将包含透明质酸的样品与参比对照鹰嘴豆酸奶样品进行比较。品尝师发现,包含透明质酸的样品的涩味和苦味稍低,口腔涂覆感较高,甜味稍高,而酸味和可感知的酸度略低。
实施例8—豌豆/大豆人造肉
通过添加平均分子量为1000至1,400kDa的透明质酸钠,在挤出的人造肉条(豌豆和大豆蛋白共混物、5%豌豆纤维、1%盐、1.5%红花油)中测试了100和500ppm的透明质酸。由5位专业品尝师进行评估。将包含透明质酸的样品与参比对照人造肉条进行比较。品尝师发现,包含100ppm和500ppm两种水平的透明质酸样品的涩味都略低。
实施例9—牛肉汤
通过添加平均分子量为1000至1,400kDa的透明质酸钠,在商购加香的牛肉汤中测试了50、100、200和400ppm的透明质酸。评估由4位专家品尝师进行。将包含透明质酸的样品与参比对照牛肉汤进行比较。品尝师发现,包含50ppm透明质酸的样品具有更浓郁和更饱满的口感。在100ppm时,样品的口感和织体感更丰富、更丰厚。在200ppm时,样品的口感和织体感更强。在400ppm时,感觉口感、织体感和丰厚感更高。
实施例10—马铃薯片
通过添加平均分子量为1000至1,400kDa的透明质酸钠,在商购加香的马铃薯片中测试了50、100和200的透明质酸。评估由6位专家品尝师进行。将包含透明质酸的样品与参比马铃薯片进行比较。品尝师发现,包含50ppm透明质酸的样品具有更多逗留不去的鲜味和咸味。在100ppm时,发现透明质酸样品提供一定程度适度增加的咸味和更丰满的丰厚感。与对照样品相比,包含200ppm透明质酸的样品的脂肪感略高,并且具有增强的圆润特性。
实施例11—红葡萄酒
通过添加平均分子量为1000至1,400kDa的透明质酸钠,在商购红葡萄酒(13.7%酒精)中测试了250ppm的透明质酸。评估由5位专业品尝师进行。将包含透明质酸的红葡萄酒与参比红葡萄酒进行比较。品尝师发现,包含250ppm的透明质酸的样品的酸味略低,口腔涂覆感稍高,且涩味口感略低。
实施例12—白葡萄酒
通过添加平均分子量为1000至1,400kDa的透明质酸钠,在商购白葡萄酒(13.7%酒精)中测试了250ppm的透明质酸。评估由6位专业品尝师进行。将包含透明质酸的白葡萄酒与参比白葡萄酒进行比较。品尝师发现,包含250ppm的透明质酸的样品的整体甜味和酸味略高,而感知的酸度稍高。
实施例13—冷萃咖啡
通过添加平均分子量为1000至1,400kDa的透明质酸钠,在商购的不增甜的冷萃咖啡饮料中测试了250ppm的透明质酸。评估由6位专家品尝师进行。将包含透明质酸的饮料与参比饮料进行比较。品尝师发现,包含250ppm的透明质酸的样品的苦味略低,口腔涂覆感略高,而涩味口感略低。在半增甜的冷萃咖啡饮料中观察到了相同的结果。
实施例14—碳酸软饮料
通过添加平均分子量为1000至1,400kDa的透明质酸钠,在商购的柠檬/酸橙碳酸软饮料中测试了250ppm的透明质酸。评估由5位专家品尝师进行。将包含透明质酸的软饮料与参比软饮料进行比较。品尝师发现,包含250ppm的透明质酸的样品的涩味略低,且口腔涂覆感略高,而酸味略低。
尽管已经示例和描述了本发明的特定实施方案,但是对于本领域技术人员而言显而易见的是,在不背离本发明的精神和范围的情况下可以进行各种其他改变和变型。因此,预期在所附权利要求中涵盖在本发明范围内的所有这些改变和变型。
Claims (20)
1.掩蔽由消费品组合物或添加剂赋予的感知的涩味和不希望的异味的方法,包括向所述消费品或添加剂中添加掩蔽涩味量的透明质酸和/或其盐的步骤,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。
2.权利要求1的方法,其中所述消费品或添加剂中透明质酸和/或其盐的量为约50ppm至约1000ppm,或约50ppm至约750ppm,或约50ppm至约500ppm,或约50ppm至约400ppm,或约50ppm至约300ppm。
3.权利要求1的方法,其中所述透明质酸和/或其盐具有大于500kDa至约1,500kDa的平均分子量,或大于500kDa至约1,000kDa的平均分子量,或约750kDa至约1,500kDa的平均分子量,或大于750kDa至约1,000kDa的平均分子量。
4.权利要求1的方法,包括添加掩蔽涩味量的透明质酸。
5.权利要求1的方法,包括添加掩蔽涩味量的透明质酸盐。
6.权利要求1的方法,包括添加掩蔽涩味量的透明质酸及其盐二者。
7.权利要求1的方法,其中所述透明质酸盐包含碱金属或碱土金属。
8.权利要求7的方法,其中所述透明质酸盐包括透明质酸钠。
9.权利要求1的方法,其中所述透明质酸和/或其盐为粉末。
10.权利要求9的方法,其中所述透明质酸和/或其盐为喷雾干燥的粉末。
11.权利要求1的方法,其中所述消费品包括饮料。
12.权利要求11的方法,其中所述饮料包括茶或葡萄酒。
13.权利要求1的方法,其中所述消费品包括酸奶。
14.权利要求1的方法,其中所述消费品包括人造肉、豌豆蛋白和/或大豆蛋白。
15.食品或饮料添加剂,包含赋予不希望的异味或涩味的至少一种组分和掩蔽涩味量的透明质酸和/或其盐,其中所述透明质酸和/或其盐具有至少500kDa的平均分子量。
16.权利要求15的食品或饮料添加剂,其中所述添加剂中存在的透明质酸和/或其盐的量为约50ppm至约1000ppm,或约50ppm至约750ppm,或约50ppm至约500ppm,或约50ppm至约400ppm,或约50ppm至约300ppm。
17.权利要求15的食品或饮料添加剂,其中所述透明质酸或其盐具有大于500kDa至约1,500kDa的重均分子量,或大于500kDa至约1,000kDa的平均分子量,或约750kDa至约1,500kDa的平均分子量,或大于750kDa至约1,000kDa的平均分子量。
18.消费品组合物,包含消费品基质、赋予不希望的异味或涩味的至少一种组分和掩蔽涩味量的透明质酸和/或其盐,其中所述透明质酸和/或其盐具有至少500kDa的重均分子量。
19.权利要求18的消费品,其中掺入所述消费品的透明质酸和/或其盐的量为约50ppm至约1000ppm,或约50ppm至约750ppm,或约50ppm至约500ppm,或约50ppm至约400ppm,或约50ppm至约300ppm。
20.权利要求18的消费品,其中所述透明质酸或其盐具有大于500kDa至约1,500kDa的重均分子量,或大于500kDa至约1,000kDa的平均分子量,或约750kDa至约1,500kDa的平均分子量,或大于750kDa至约1,000kDa的平均分子量。
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US201962898100P | 2019-09-10 | 2019-09-10 | |
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PCT/EP2020/075159 WO2021048179A1 (en) | 2019-09-10 | 2020-09-09 | Mouthfeel and astringency modulation in compositions and methods of modulating mouthfeel and astringency in the same |
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US (1) | US20220211089A1 (zh) |
EP (1) | EP4027808A1 (zh) |
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CN (1) | CN114340397A (zh) |
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CN115299521A (zh) * | 2022-08-15 | 2022-11-08 | 江苏华熙益能生物科技有限公司 | 含透明质酸的冰激凌及其制备方法,以及透明质酸在冰激凌中的用途 |
CN116076689A (zh) * | 2023-02-13 | 2023-05-09 | 江南大学 | 一种调味料、使用调味料制作的预制菜及其制备方法 |
CN116268413A (zh) * | 2023-02-13 | 2023-06-23 | 江南大学 | 一种添加透明质酸的含糖饮品/甜品及其制备方法 |
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WO2024110607A1 (en) * | 2022-11-25 | 2024-05-30 | Société des Produits Nestlé S.A. | Reduction of astringency in plant protein based beverages |
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EP4027808A1 (en) | 2022-07-20 |
WO2021048179A1 (en) | 2021-03-18 |
KR20220061152A (ko) | 2022-05-12 |
MX2022002095A (es) | 2022-03-17 |
JP2022547947A (ja) | 2022-11-16 |
BR112022003178A2 (pt) | 2022-05-17 |
US20220211089A1 (en) | 2022-07-07 |
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