CN1146291A - 凝胶体 - Google Patents
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
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- Life Sciences & Earth Sciences (AREA)
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Abstract
通过高静水压处理含至少一种多糖和抗乳血清蛋白的溶胶得到一种凝胶体。
Description
本发明涉及含有至少一种多糖的凝胶体和其制备方法。
高静水压技术在处理食品方面的各种应用是已知的。
例如EP-A-0429966(KK MEIDI-YA-SHOKUHINKOJO)叙述了利用高静水压技术去处理以水果为主的产品，如果酱，果子冻，水果糖浆或果泥，以保持进入组合物中各水果的颜色和味道，使其不必经受热处理。
FR-A-2703566(OVI S.A.and SOCIETE FALTERE FO IES GRAS)叙述了一种在冰冻的条件下利用高静水压技术处理鹅肥肝的方法，避免了以保存为目的的由传统加热处理所导致的脂类熔化。
欧洲专利申请No.94102349.1叙述了一种在制造已烹调的低脂肪猪肉如frankfurters的方法，该方法包括在高静水压下的中间处理。
US-A5291877叙述了一种制造食物凝胶体的方法，其中制备含有欲进入该凝胶体组合物的所有成份的含水混合物，包括一种分散乳化剂和一种富含直链淀粉的淀粉，该淀粉在可使其释放适宜量直链淀粉的条件下胶化，该直链淀粉在加热条件下与所述乳化剂复合，且该混合物冻后便凝固。
本发明的目的是提供一种不需在相对高温下加热的步骤的制备食物的方法及通过此方法获得的凝胶体，所述凝胶体具有适当的弹性和粘性。
因此，在本发明的制备凝胶体的方法中，先制备一种含欲进入该凝胶体组合物的所有成份的溶胶，包括至少一种多糖和抗乳血清蛋白；然后使该溶胶经受200-800MPa的静水压力而凝固。
根据本发明制备的凝胶体含有至少一种多糖和抗乳血清蛋白，并且具有2-105Pa的潜能模量G’和1-104pa的损耗模量G”。
已令人惊奇地观察到，通过使含至少一种多糖[尤其是卡帕角叉胶(Kappa-carrageenan)]和抗乳血清蛋白的溶胶经高静水压处理后便能凝固成凝胶体，虽然已知这样的处理对含多糖如卡帕角叉胶的溶胶的影响是相反的。实际上，由K.Gekko and K.Kasuya，Int.J.Biol.Macromol.7,299(1985)已知，高静水压处理能降低卡帕角叉胶凝胶体的熔点，而这种降低的程度与所加的压力成正比。
还观察到：本发明方法能制造一种弹性和粘性的凝胶体，其弹性和粘性作为溶胶中多糖和蛋白的浓度、处理期间、所加的压力和温度的函数是广范可变化的。据观察，这些变量的值愈高，凝胶体的硬度便愈高。
在现有的资料中，凝胶体的硬度决定于两个参数：表征其弹性的储能模量G’，和表征其粘性的损耗模量G”。这些参数由谐振程序测定。样本在测定的频率接受正弦形变或应力。测定相应的剪切应力，它本身是正弦的，但在零(全弹性组织)和π/2(全粘性组织)之间有相位移动。中间的相位移动则具有弹性成分(即储能模量G’)和粘性成分(即损耗模量G”)。
现时所谓的强凝胶体是它的储能模量和损耗模量皆处于上述定义的各自范围的顶点，尤其是当G’为100-105Pa时和当G”为10-104Pa时。同样，所谓的弱凝胶体是当它的储能模量G’介于2至小于100Pa之间，而损耗模量G”则介于1至小于10Pa之间。
强凝胶体例如可具有约12-15％(重量)抗乳血清蛋白和约0.1-0.25％(重量)的多糖。
弱胶体例如可具有约5-12％(重量)抗乳血清蛋白和约0.05至0.1％(重量)的多糖。
抗乳血清蛋白，尤其是由牛奶制造乳酪中的那些抗乳血清副产品，具有或大或小的不同纯度。由于从抗乳血清中回收或分离的方法不同，如沉淀、过滤、超滤和/或渗滤，因此优选具有至少50％纯度。
多糖可选自例如卡帕角叉胶(Kappa-carrageenan)、黄原胶(xanthan)和/或果胶。高静水压处理时的温度，作为多糖选择的函数可或多或少地改变。
在本发明的优选实例中，凝胶体除了含抗乳血清蛋白和多糖外，还包括例如在果酱饼或布丁型甜食制备中，或在肉冻型或肉类替代品的胶状物制备中使用的各种传统成分，例如其它如牛奶固体、多达10％(重量)的蔗糖、肉类提取物、各种基料和/或食用香料和/或颜料。
为了实施本发明方法，于是制备一种溶胶，它含有欲进入本发明凝胶体组合物的所有成分，即至少一种多糖、抗乳血清蛋白和其他任选的辅料成分，如以上布丁型具体实例中所述的那些成分。
为了制备所述的溶胶，将所述的多糖、抗乳血清蛋白和可能的任选成分同时或分别溶于水溶液中，而且可搅拌该溶液。
在搅拌前，该溶液的pH值优选是中性，也就是说，例如6.0-7.5。
为了进行高静水压处理，该溶胶可放在小袋中或胶杯中，尤其是放于铝箔密封的壶里，例如在将其放在欲进行高静水压处理的商售机器的处理室之前，将该溶胶于期望的温度预处理期望的时间。
于是，该溶胶可在例如5-75℃下经受200-800MPa的静水压力1-20分钟。
为了获得强凝胶体，该溶胶优选在50-75℃下经受400-800Mpa的静水压力。
为了获得弱凝胶体，该溶胶优选在5℃至50℃以下经受200至400Mpa以下的静水压力。
以下的实施例只是解释本发明凝胶体及其制备方法。除了特别指明外，所有的百分数和份数均以重量为单位给出。
在这些实施例中，处理各种溶胶经受静水压所用的机器是National ForgeEurope压力机(Belgium)，压力在200至小于400MPa之间；和具有1.41l使用容量的ABB压力机，压力在400至800Mpa之间。
抗乳血清蛋白是一种分离物，纯度为90％，由Le Seur Isolates(GB)公司销售。卡帕角叉胶(Kappa-carrageenan)是一种由Fluka(CH)公司销售的产品。黄原胶(Xanthan)是一种由Xanthan Jungbunzlauer(DE)公司销售的产品。果胶是一种由柠檬提取的产品，以商标名HM-pectin由Fluke(CH)公司销售。
为了制备溶胶在室温下将蛋白溶于蒸馏水中，通过加入0.1M HCl或0.1MKOH调pH值至7.0。在室温下将多糖分散于水中，并搅拌一个小时后，然后在90℃加热搅拌30分钟使多糖溶解。将蛋白溶液在室温下以要求的比例与多糖溶液混合，搅拌30分钟。如有需要，可再调pH值至7.0。
用恒力流变仪(Carri-Med CS-100)使用一种测量装置测定储能模量G’和损耗模量G”，该测量装置由在一板上旋转的一个锥体组成，锥体和板具有直径6cm，该锥体和该板间的角度是4°。在25℃温度下，在该锥体绕其轴振动的选自频率0.1-10Hz的几个频率，在具有振幅为0.1Nm(这是在线性粘性范围内选择的一个数值)的力偶下进行测定。
实施例1：
制备一种含12％抗乳血清蛋白和0.1％卡帕角叉胶的溶胶，将其分成几等份，各份在室温下经受200至400MPa的不同的静水压力和在6至12分钟的不同的时间。
这些试验的条件和所得凝胶体的硬度测试结果(由储能模量G’和损耗模量G”定义的弹性和粘性)示于下表1中。其中未加压的凝胶体的G’和G”值也给出供比较。
表1
| 试验号 | 时间(分) | 压力(MPa) | G′(Pa) | G″(Pa) |
| 对照 | 0 | 0 | 5 | 3.0 |
| 1.01 | 6 | 200 | 18 | 3.0 |
| 1.02 | 6 | 250 | 27 | 2.8 |
| 1.03 | 6 | 300 | 17 | 5.0 |
| 1.04 | 6 | 350 | 19 | 3.3 |
| 1.05 | 6 | 380 | 25 | 3.2 |
| 1.06 | 9 | 200 | 18 | 4.5 |
| 1.07 | 9 | 250 | 23 | 5.5 |
| 1.08 | 9 | 300 | 17 | 5.0 |
| 1.09 | 9 | 350 | 26 | 4.0 |
| 1.10 | 9 | 380 | 27 | 3.8 |
| 1.11 | 12 | 200 | 18 | 2.0 |
| 1.12 | 12 | 250 | 24 | 5.0 |
| 1.13 | 12 | 300 | 25 | 5.2 |
| 1.14 | 12 | 350 | 27 | 3.0 |
| 1.15 | 12 | 380 | 26 | 3.2 |
从表1中可看出，由含12％抗乳血清蛋白和0.1％卡帕角叉胶的溶胶在室温下经高压处理得到的弱凝胶体的储能模量G’值，通常随200至380Mpa的压力逐渐增加；而耗能模量G”在压力为250至350MPa时，有最佳值。这种现象在6至12分钟不同的处理中均是相同的。
这些结构细软的凝胶体能用于制备果酱或布丁型甜品。
实施例2-4
制备了三种溶胶，每一种含12％抗乳血清蛋白和0.1％选自卡帕角叉胶、黄原胶和果胶三种中的一种多糖。所述溶胶分成数等份，在50℃温度下，分别经受由400至800MPa的不同的静水压力10分钟。
这些试验的条件和所得凝胶体的硬度测试结果(弹性和粘性，由储能模量G和损耗模量G”定义)示于下表2中。
表2
| 试验号 | 多糖 | 压力(MPa) | G′(Pa) | G″(Pa) |
| 2.1 | 卡帕角叉胶 | 400 | 100 | 20 |
| 2.2 | 卡帕角叉胶 | 600 | 250 | 60 |
| 2.3 | 卡帕角叉胶 | 800 | 470 | 110 |
| 3.1 | 黄原胶 | 600 | 150 | 35 |
| 3.2 | 黄原胶 | 800 | 300 | 65 |
| 4.1 | 果胶 | 600 | 250 | 40 |
| 4.2 | 果胶 | 800 | 300 | 50 |
从表中可以看出，由含12％抗乳血清蛋白和0.1％卡帕角叉胶、黄原胶或果胶的溶胶在50℃经高压处理得到的凝胶体，在压力为400至800MPa之间，其储能模量G’值和损耗模量G”值随压力增加而逐渐增加。
这特别坚硬的凝胶体能用于制备各种肉冻和肉类替代品。
实施例5
制备一种含以下成份(％)的溶胶：
抗乳血清蛋白 120
卡帕角叉胶 0.1
蔗糖 6.0
香兰酶化庶糖 2.0
可可粉 4.0
脱脂奶粉 3.0
水加至 100
该溶胶在室温下经受250MPa的压力9分钟。具有35Pa储能模量G’和8Pa的损耗模量G”的朱古力果酱或布丁便可获得。其在口中具有明显的使人愉快的特征，即它是软滑的，奶油般的和易碎的。
实施例6：
制备了一种含以下成分(％)的溶胶：
抗乳血清蛋白 12.0
果胶 0.1
肉提取物 3.0
盐 2.0
水：加至 100
该溶胶在50℃温度下经受800MPa的压力10分钟。于是得到一种具有250Pa储能模量G’和60Pa损耗模量G”的肉类代替精品。它在口中具有明显的坚硬而易碎的特征，尤其是以细分的形式。
Claims (8)
1.一种凝胶体，它含至少一种多糖和抗乳血清蛋白，且具有2-105Pa的储能模量G’和1-104Pa的损耗模量G”。
2.按权利要求1的凝胶体，它含5至15％(重量)的抗乳血清蛋白和0.05-0.25％(重量)的多糖。
3.按权利要求1的凝胶体多糖，其中所述的多糖是卡帕角叉胶(Kappa-Carageenan)、黄原胶(xanthan)和/或果胶。
4.按权利要求1的凝胶体，其中还含有其它添加成份，包括其它奶固体、多至10％(重量)的蔗糖、和/或食用香料和/或颜料。
5.一种制备权利要求1-4中任一权利要求的凝胶体的方法，其中先制备一种含有欲进入所述凝胶体组合物中的所有成份，包括至少一种多糖和抗乳血清蛋白的溶胶；然后使该溶胶经受200-800Mpa的静水压力，使其凝固。
6.按权利要求5的方法，其中所述溶胶在5-75℃下经受200-800MPa的静水压力1至20分钟。
7.按权利要求5的方法，其中为了制备所述的溶胶，将所述多糖，抗乳血清蛋白和可能的任选成份同时或分别地放于水溶液中，并搅拌该溶液。
8.按权利要求7的方法，其中所述溶液的pH值为6.0至7.5。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP95810451A EP0752211B1 (fr) | 1995-07-07 | 1995-07-07 | Gel de protéines de lactoserum et polysaccharide obtenu par traitement haute pressions |
| EP95810451.5 | 1995-07-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1146291A true CN1146291A (zh) | 1997-04-02 |
Family
ID=8221770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96110823A Pending CN1146291A (zh) | 1995-07-07 | 1996-07-06 | 凝胶体 |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US5932272A (zh) |
| EP (1) | EP0752211B1 (zh) |
| JP (1) | JPH0923829A (zh) |
| CN (1) | CN1146291A (zh) |
| AR (1) | AR002764A1 (zh) |
| AT (1) | ATE206871T1 (zh) |
| BR (1) | BR9602983A (zh) |
| CA (1) | CA2180667A1 (zh) |
| DE (1) | DE69523296T2 (zh) |
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| PT750854E (pt) * | 1995-06-29 | 2002-04-29 | Nestle Sa | Processo para a encapsulacao de um material de nucleo com um polimero por tratamento a alta pressao |
| EP0936878A1 (en) * | 1996-10-29 | 1999-08-25 | Unilever Plc | Method for the preparation of a foodstuff |
| FR2796248B1 (fr) * | 1999-07-12 | 2003-04-04 | Skw Biosystems | Article de confiserie gelifie, non aere, a base de carraghenane |
| JP2001238622A (ja) * | 2000-02-29 | 2001-09-04 | Fuji Oil Co Ltd | 麺類のホグレ改良剤及びその製造法 |
| WO2001095742A1 (fr) * | 2000-06-14 | 2001-12-20 | San-Ei Gen F.F.I., Inc. | Nouvelles compositions de gel et utilisation de celles-ci |
| FR2821244B1 (fr) * | 2001-02-27 | 2004-12-31 | Rhodia Chimie Sa | Composition contenant un melange de polysaccharides et de proteine(s) globulaire(s), son procede de preparation et leurs utilisations |
| JP2003288237A (ja) * | 2002-03-27 | 2003-10-10 | Hitachi Ltd | 制御装置における実行時間測定装置及び実行時間測定方法 |
| US7455869B2 (en) | 2002-12-19 | 2008-11-25 | San-Ei Gen F.F.I., Inc. | Composition for preparing artificial fruit flesh and food product containing the same |
| DE102005062822B4 (de) * | 2005-12-27 | 2013-10-02 | P.F.C. Pro Food Co. Gmbh & Co. Kg | Strukturiertes Lebensmittel mit einer fleischähnlichen Struktur sowie Verfahren zu dessen Herstellung |
| US20100204055A1 (en) * | 2008-12-05 | 2010-08-12 | Bonner-Ferraby Phoebe W | Autoantibody detection systems and methods |
| DE102009042088A1 (de) | 2009-09-18 | 2010-12-02 | Multivac Sepp Haggenmüller Gmbh & Co. Kg | Vorrichtung und Verfahren zur Hochdruckbehandlung von Produkten |
| DE102009042094B4 (de) | 2009-09-18 | 2012-05-31 | Multivac Sepp Haggenmüller Gmbh & Co. Kg | Transportbehälter |
| DE102009042083B3 (de) | 2009-09-18 | 2011-04-21 | Multivac Sepp Haggenmüller Gmbh & Co. Kg | Maschine und Verfahren zum Verpacken und Hochdruckbehandeln von Produkten |
| PT105422A (pt) | 2010-12-09 | 2012-06-11 | Univ Aveiro | Pastas celulósicas modificadas, método de preparação por processamento por alta pressão e respectivas aplicações |
| EP2556757B1 (de) | 2011-08-09 | 2014-07-30 | Multivac Sepp Haggenmüller GmbH & Co. KG | Behälter zur Aufnahme von Produkten während einer Hochdruckbehandlung |
| US9055755B2 (en) | 2011-08-09 | 2015-06-16 | Multivac Sepp Haggenmueller Gmbh & Co. Kg | Container for accommodating products during a high-pressure treatment |
| CN113598262A (zh) * | 2015-08-21 | 2021-11-05 | 雷姆3Dy 健康有限公司 | 用于制备糖食的包括凝胶的套筒 |
| CA3094361A1 (en) * | 2018-06-26 | 2020-01-02 | General Mills, Inc. | Milk and oat food product as a method of making a packaged food product |
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| DE2627460A1 (de) * | 1975-06-20 | 1977-01-13 | Legrand Charles G G R | Verfahren zur herstellung von milchprodukten in gel-form |
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| US5629037A (en) * | 1995-02-09 | 1997-05-13 | Gaffney; Bernard J. | Process for making cheeses from enzyme curds |
-
1995
- 1995-07-07 AT AT95810451T patent/ATE206871T1/de not_active IP Right Cessation
- 1995-07-07 EP EP95810451A patent/EP0752211B1/fr not_active Expired - Lifetime
- 1995-07-07 DE DE69523296T patent/DE69523296T2/de not_active Expired - Fee Related
-
1996
- 1996-07-03 US US08/675,533 patent/US5932272A/en not_active Expired - Fee Related
- 1996-07-04 BR BR9602983A patent/BR9602983A/pt active Search and Examination
- 1996-07-05 AR ARP960103469A patent/AR002764A1/es unknown
- 1996-07-05 CA CA002180667A patent/CA2180667A1/en not_active Abandoned
- 1996-07-05 JP JP8176800A patent/JPH0923829A/ja not_active Withdrawn
- 1996-07-06 CN CN96110823A patent/CN1146291A/zh active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| DE69523296D1 (de) | 2001-11-22 |
| EP0752211B1 (fr) | 2001-10-17 |
| BR9602983A (pt) | 1998-04-22 |
| DE69523296T2 (de) | 2002-04-18 |
| EP0752211A1 (fr) | 1997-01-08 |
| ATE206871T1 (de) | 2001-11-15 |
| US5932272A (en) | 1999-08-03 |
| JPH0923829A (ja) | 1997-01-28 |
| CA2180667A1 (en) | 1997-01-08 |
| AR002764A1 (es) | 1998-04-29 |
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