CN115915960A - 用于保持和/或改善肉制品品质的组合物 - Google Patents
用于保持和/或改善肉制品品质的组合物 Download PDFInfo
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- CN115915960A CN115915960A CN202180051411.1A CN202180051411A CN115915960A CN 115915960 A CN115915960 A CN 115915960A CN 202180051411 A CN202180051411 A CN 202180051411A CN 115915960 A CN115915960 A CN 115915960A
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/65—Sausages
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了用于保持或改善肉制品和肉类似物的品质的组合物,所述组合物以干物质计包含:(a)30%至80%(w/w)酸当量的选自乙酸/盐、乳酸/盐、丙酸/盐及它们的组合的有机酸组分;(b)0.04%至2.5%(w/w)的花青素;和(c)0.3至10mg/kg的类胡萝卜素。本发明还涉及一种用于制备前述组合物的方法,所述方法包括:‑提供选自醋产品、乳酸发酵产品、丙酸发酵产品及它们的组合的有机酸产品;‑提供以干重计至少含有0.1%(w/w)花青素的花青素源;‑提供以干重计至少含有10mg/kg类胡萝卜素的类胡萝卜素源;以及‑混合所述有机酸产品、花青素源和类胡萝卜素源。本发明还涉及制备肉制品或肉类似物的方法,所述方法包括以0.5%至15%(w/w)干物质的量添加根据本发明的组合物。
Description
技术领域
本发明涉及用于保持和/或改善肉制品或肉类似物的品质的组合物,其包含(i)选自乙酸/盐、乳酸/盐、丙酸/盐及它们的组合的有机酸组分;(ii)花青素;和(iii)类胡萝卜素。本发明还涉及制备这些组合物的方法和制备肉制品的方法。
背景技术
已知对肉制品如鲜肉和加工肉进行处理以改善其味道和/或延长其保质期。这样的处理的实例包括例如盐腌、腌制、发酵和烟熏。加工肉制品的实例有培根、火腿、香肠、萨拉米香肠、咸牛肉、牛肉干、肉罐头和肉酱。
为了获得具有所需特性的肉制品或肉类似物,通常使用各种添加成分。这些添加剂可能有助于微生物和化学方面的保质期、产品的质地、风味和颜色以及有助于制备方法的产率。常规添加剂有例如盐、磷酸盐、苯甲酸盐、酸、硝酸盐或亚硝酸盐(来自化学来源)、酪蛋白酸盐。这样的添加剂可能不被消费者所喜欢,因为它们被认为是“化学的”或“人造的”等。需要被认为更“天然”或“负责”或“可识别”的添加剂。
作为使用这些“化学的”添加剂的替代品,使用更具吸引力的“标签友好的”添加剂通常受到阻碍,因为前者添加剂的复杂多功能性。例如,已知磷酸盐不仅会影响pH稳定性,还会影响从肉中提取的蛋白质、保水能力和肉的水合作用。已知硝酸盐和亚硝酸盐不仅会影响肉的颜色和风味而且还具有抗菌作用。由于不同添加剂之间在它们的效果方面通常也存在复杂的相互作用,因此很难找到传统“化学的”添加剂的替代品。
US 2005/02872841描述了加工肉,其包含膳食纤维凝胶和至少一种选自以下的功能性食品:高欧米伽三油、中链甘油三酯、荞麦苷(fagopyritrol)、番茄红素、植物来源的多酚抗氧化剂、叶黄素、β-胡萝卜素、硬脂酸钙、维生素E、生物类黄酮。
EP-A 3 106 041描述了包含一种或多种乙酸盐和一种或多种多糖材料的肉处理组合物,其在减少肉烹饪期间的水分损失方面特别有效。由于在这些组合物的一些实施方案中,其成分可以基于天然醋和植物来源的纤维材料,因此从“标签友好的”添加剂的角度来看,这些组合物可能也是有吸引力的。
EP-A 3 170 403描述了一种防腐剂系统,该系统包含:
肉桂酸/盐组分,其选自肉桂酸、肉桂酸盐及它们的组合;
链烷酸/盐组分,其选自乙酸、丙酸、乙酸盐、丙酸盐及它们的组合。
荷兰Luiten生产的商品″Beefsteak Tatar mit Kapemsauce″,根据配料表含有瘦牛肉、植物油、水、洋葱、泡菜、酸化剂(乙酸钠、乳酸钾、柠檬酸、醋)、盐、蛋黄、刺山柑、香料、糖、蘑菇、增稠剂、橄榄、面包屑、防腐剂(山梨酸钾和亚硝酸钠)、松露、香草、调味剂和抗氧化剂(抗坏血酸、萝卜提取物和胡萝卜提取物)。
WO 2018/106109描述了一种肉处理组合物,其包含部分或完全中和的乙酸形式的缓冲食品酸成分和培养植物提取物形式的亚硝酸盐源的组合。
本发明的目的是提供用于肉制品和肉类似物的添加剂组合物,其具有多种功能并且被认为比常规添加剂对消费者更具吸引力。
发明内容
发明人已经开发了一种用于保持和/或改善肉制品和肉类似物品质的组合物。该组合物提供多种功能且可由“标签友好的”成分制备。
基于干物质,本发明的用于保持或改善肉制品和肉类似物品质的组合物包含:
(a)30%(w/w)至80%(w/w)酸当量的选自乙酸/盐、乳酸/盐、丙酸/盐及它们的组合的有机酸组分;
(b)0.04%(w/w)至2.5%(w/w)的花青素;
(c)0.3mg/kg至10mg/kg的类胡萝卜素。
已发现这种各成分的组合可以适当地替代常规防腐剂、稳定剂、酸调节剂和抗氧化剂。
本发明还涉及制备用于保持和/或改善肉制品和肉类似物品质的组合物的方法,所述方法包括
-提供选自醋产品、乳酸发酵产品、丙酸发酵产品及它们的组合的有机酸产品,基于干重量,所述有机酸产品包含至少50%(w/w)酸当量的乙酸/盐和/或乳酸/盐和/或丙酸/盐,其中乙酸/盐选自乙酸钠、乙酸钾、乙酸钙、乙酸及它们的组合,其中乳酸/盐选自乳酸钠、乳酸钾、乳酸钙、乳酸及它们的组合,以及其中丙酸/盐选自丙酸钠、丙酸钾、丙酸钙、丙酸及它们的组合;
-提供花青素源,基于干重量,所述花青素源包含至少0.1%(w/w)的花青素;
-提供类胡萝卜素源,基于干重量,所述类胡萝卜素源包含至少10mg/kg的类胡萝卜素;以及
-将所述有机酸产品、所述花青素源和所述类胡萝卜素源混合。
本发明还涉及制备肉制品或肉类似物的方法,所述方法包括以0.5%(w/w)至15%(w/w)干物质的量添加根据本发明的组合物。
具体实施方式
本发明的第一个方面涉及一种用于保持或改善肉制品或肉类似物品质的组合物,基于干物质,所述组合物包含:
(a)30%(w/w)至80%(w/w)酸当量的选自乙酸/盐、乳酸/盐、丙酸/盐及它们的组合的有机酸组分;
(b)0.04%(w/w)至2.5%(w/w)的花青素;
(c)0.3mg/kg至10mg/kg的类胡萝卜素。
除非另有说明,本文所用的术语“乙酸/盐”包括乙酸、乙酸的盐、游离乙酸盐及它们的组合。
除非另有说明,本文所用的术语“乳酸/盐”包括乳酸、乳酸的盐、游离乳酸盐及它们的组合。
除非另有说明,本文所用的术语“丙酸/盐”包括丙酸、丙酸的盐、游离丙酸盐及它们的组合。
以“%(w/w)酸当量”表示的乙酸/盐浓度是指假定所有乙酸/盐均以乙酸形式存在的乙酸/盐总浓度。
以“%(w/w)酸当量”表示的乳酸/盐浓度是指假定所有乳酸/盐均以乳酸形式存在的乳酸/盐总浓度。
以“%(w/w)酸当量”表示的丙酸/盐浓度是指假定所有丙酸/盐均以丙酸形式存在的丙酸/盐总浓度。
本文所用的术语“花青素”是指由以下化学结构表示的物质
其中R3、R5、R6、R7、R3′、R4′和R5′独立地选自H、OH和OCH3。术语“花青素”还包括花青素的糖苷(“花色苷”)。
本文所用的术语“类胡萝卜素”是指包含由9-11个共轭双键组成的多烯链的物质,例如胡萝卜素和叶黄素。类胡萝卜素的实例包括胡萝卜素番茄红素、α-胡萝卜素、β-胡萝卜素和以下叶黄素(xyantophylls):叶黄素(1utein)、玉米黄质、新黄质、紫黄质、黄黄质和α-隐黄质和β-隐黄质。
本文所用的术语“番茄红素”是指具有以下IUPAC名称的亮红色类胡萝卜素烃:(6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E)-2,6,10,14,19,23,27,31-八甲基三十二烷-2,6,8,10,12,14,16,18,20,22,24,26,30-十三烯。
除非另有说明,本文所用的术语“抗坏血酸/盐”包括抗坏血酸、抗坏血酸盐、游离的抗坏血酸盐及它们的组合。术语“抗坏血酸/盐”还包括异抗坏血酸(iso-ascorbic)(异抗坏血酸(erythorbic acid))、异抗坏血酸盐、游离的异抗坏血酸盐及它们的组合。
表示为“%w/w酸当量”的抗坏血酸/盐浓度是指假定所有抗坏血酸/盐均以抗坏血酸形式存在的抗坏血酸/盐总浓度。除非另有说明,本文中关于颗粒使用的术语“直径”是指所述颗粒的平均当量球直径。
组合物的花青素含量可适当地通过液相色谱-紫外(LC-UV)测定。花色苷应在分析前通过水解转化为花青素。
组合物的类胡萝卜素含量可适当地通过高效液相色谱法(HPLC)测定,例如使用C30色谱柱。
本发明的组合物可以是水含量小于15%(w/w)的粉末或干物质含量为10%(w/w)至80%(w/w)的水性液体。
如果组合物是粉末,则乙酸/盐优选选自乙酸钠、乙酸钾、乙酸钙、乙酸及它们的组合。同样地,乳酸/盐优选选自乳酸钠、乳酸钾、乳酸钙、乳酸及它们的组合,并且丙酸/盐优选选自丙酸钠、丙酸钾、丙酸钙、丙酸及它们的组合。
在优选的实施方案中,所述组合物是具有小于15%(w/w)的水含量的粉末;其中乙酸/盐(如果存在)选自乙酸钠、乙酸钾、乙酸钙、乙酸及它们的组合;其中乳酸/盐(如果存在)选自乳酸钠、乳酸钾、乳酸钙、乳酸及它们的组合;其中丙酸/盐(如果存在)选自丙酸钠、丙酸钾、丙酸钙、丙酸及它们的组合。更优选地,粉末的水含量小于10%(w/w),甚至更优选小于7%(w/w)。
根据另一个优选的实施方案,所述组合物是干物质含量为10%(w/w)至80%(w/w)的水性液体。更优选地,所述水性液体的干物质含量为20%(w/w)至75%(w/w),甚至更优选为30%(w/w)至70%(w/w)。
在液体形式的组合物中,乙酸/盐优选选自乙酸盐(以其游离形式)、乙酸及它们的组合。乳酸/盐优选选自乳酸盐(以其游离形式)、乳酸及它们的组合。丙酸/盐优选选自丙酸盐(以其游离形式)、丙酸及它们的组合。
在本发明的一个优选实施方案中,基于干物质,所述组合物包含35%(w/w)至75%(w/w)、更优选40%(w/w)至70%(w/w)酸当量的选自以下的有机酸组分:乙酸/盐、乳酸/盐及它们的组合。
在本发明的另一个优选实施方案中,基于干物质,所述组合物包含35%(w/w)至75%(w/w),优选40%(w/w)至70%(w/w)酸当量的所述有机酸组分。
基于干物质,本发明的组合物优选包含35%(w/w)至75%(w/w)、优选40%(w/w)至70%(w/w)酸当量的乙酸/盐、乳酸/盐及它们的组合。
根据一个特别优选的实施方案,所述组合物包含乙酸/盐和乳酸/盐,更具体地乙酸/盐∶乳酸/盐的摩尔比为3∶1至1∶8,最优选乙酸/盐∶乳酸/盐的摩尔比为2∶1至1∶5。与单独使用个别的组分相比,组合使用乙酸/盐和乳酸/盐的优点在于其提供了改善的产品的微生物稳定性。
在一个特别优选的实施方案中,本发明的组合物是水含量小于15%(w/w)的粉末,并且以有机酸组分的重量计算,所述有机酸组分包含10-65%(w/w)酸当量的乙酸/盐和15-90%(w/w)酸当量的乳酸/盐。最优选地,以有机酸组分的重量计算,所述有机酸组分包含10-60%(w/w)的乙酸钠、乙酸钾和它们的组合以及40-90%(w/w)的选自乳酸钠、乳酸钙及它们的组合的乳酸/盐。
在本发明的一个优选的实施方案中,当所述组合物分散到20℃的蒸馏水中以提供每升水30克干物质时,产生pH在4至9范围内的水性组合物,更优选在5至7.5范围内。
基于干物质,用于保持或改善肉制品和肉类似物品质的本发明的组合物优选包含0.08%(w/w)和1.2%(w/w)、更优选0.10%(w/w)和0.8%(w/w)、最优选0.12%(w/w)和0.5%(w/w)的花青素。
根据一个特别优选的实施方案,基于干物质,本发明的组合物包含至少0.04%(w/w)、更优选至少0.08%(w/w)并且最优选至少0.10%(w/w)的糖化花青素,即花色苷。已发现,当应用于肉制品或肉类似物时,花色苷趋向于比其非糖化对应物更稳定。
根据一个特别优选的实施方案,至少30%(w/w)、更优选至少50%(w/w)、甚至更优选至少70%(w/w)的花青素是天竺葵素。已发现天竺葵素为肉制品和肉类似物提供的颜色与天然肉的颜色非常相似。
基于干重量,本发明的组合物的类胡萝卜素含量优选在0.5mg/kg至8mg/kg的范围内,更优选在0.6mg/kg至6mg/kg的范围内,最优选在0.7mg/kg至5mg/kg的范围内。
优选地,基于干重量,所述组合物包含0.5mg/kg至8mg/kg、更优选0.6mg/kg至6mg/kg的范围内、且最优选0.7mg/kg至5mg/kg的范围内的选自番茄红素、α-胡萝卜素、β-胡萝卜素及它们的组合的胡萝卜素。
根据一个特别优选的实施方案,基于干重量,所述组合物包含0.5mg/kg至8mg/kg、更优选在0.6mg/kg至6mg/kg范围内且最优选在0.7mg/kg至5mg/kg范围内的番茄红素。
花青素和类胡萝卜素优选以300∶1至6,000∶1、更优选500∶1至3,000∶1的花青素与类胡萝卜素的重量比存在于所述组合物中。
根据另一个优选的实施方案,基于干物质,本发明的组合物包含200-10,000mg/kg、更优选500-5000mg/kg的选自酚类二萜、多酚及它们的组合的复合酚。
组合物中复合酚的浓度可适当地通过高效液相色谱法(HPLC)(例如使用ZorbaxSB-C18(50nm x 2.1mm ID x 1.8μm)色谱柱)确定。
根据本发明的组合物优选还包含抗坏血酸/盐。抗坏血酸/盐被批准作为食物产品中的抗氧化剂,可用于例如延缓颜色和脂质氧化并增强固化过程。除了抗氧化剂,它也被称为维生素,即维生素C。抗坏血酸/盐包括异抗坏血酸/盐,也称为异抗坏血酸/盐。
如果本发明的组合物是粉末,则抗坏血酸/盐优选选自抗坏血酸钠、抗坏血酸钾、抗坏血酸钙、抗坏血酸及它们的组合。在液体形式的组合物中,抗坏血酸/盐优选选自抗坏血酸盐(以其游离形式)、抗坏血酸及它们的组合。
基于干物质,根据本发明的组合物优选包含0.5%w/w至5%w/w酸当量的抗坏血酸/盐,更优选1.0%w/w至4%w/w酸当量的抗坏血酸/盐,最优选1.2%w/w至3.5%w/w酸当量的抗坏血酸/盐。
抗坏血酸/盐可以通过化学合成、发酵或两种技术的结合来生产,但其也可以从水果产品等天然资源中提取。抗坏血酸/盐含量相对较高的水果产品的实例有西印度樱桃(acerola)、卡姆卡姆、沙棘、印度醋栗、玫瑰果、卡卡杜李、番石榴、黑加仑、橙子和柠檬。这些水果的提取物可作为抗坏血酸/盐来源商购,例如来自Naturex的Acerola Cherry 36。在本发明的优选的实施方案中,抗坏血酸/盐由水果提取物提供。在甚至更优选的实施方案中,水果提取物是西印度樱桃提取物。
用于保持或改善肉制品和肉类似物品质的本发明的组合物通常可以通过组合各种(优选基于植物)来源的功能原料来生产。粉末形式的组合物可以通过提供粉末形式的各种组分并通过粉末共混制备组合物来获得。液体形式的组合物可以通过提供至少一种液体形式的组分并将其他成分混合到液体中来获得。在优选的实施方案中,乙酸/盐和/或乳酸/盐以液体形式提供。也可以随后干燥由此获得的液体组合物,以制备根据本发明的粉末形式的组合物。
本发明的另一个方面涉及制备用于保持或改善如本文所述的肉制品和肉类似物品质的组合物的方法,所述方法包括以下步骤:
-提供选自醋产品、乳酸发酵产品、丙酸发酵产品及它们的组合的有机酸产品,基于干重量,其包含至少50%(w/w)酸当量的乙酸/盐和/或乳酸/盐和/或丙酸/盐,其中乙酸/盐选自乙酸钠、乙酸钾、乙酸钙、乙酸及它们的组合,其中乳酸/盐选自乳酸钠、乳酸钾、乳酸钙、乳酸及它们的组合,以及其中丙酸/盐选自丙酸钠、丙酸钾、丙酸钙、丙酸及它们的组合;
-提供花青素源,基于干重量,所述花青素源包含至少0.1%(w/w)的花青素;
-提供类胡萝卜素源,基于干重量,所述类胡萝卜素源包含至少10mg/kg的类胡萝卜素;以及
-混合所述有机酸产品、所述花青素源和所述类胡萝卜素源。
本发明的方法中使用的醋产品来源于醋,即乙酸的水溶液,其另外含有在生产过程中(例如通过发酵生物体)产生的少量组分。
醋优选通过使稀释的含乙醇的底物发酵而获得,优选使用乙酸菌。这种含乙醇的底物优选通过植物产品的酵母发酵获得。醋可以选自白醋、白兰地醋、酒精醋、香醋、酒醋、麦芽醋、啤酒醋、马铃薯醋、米醋、苹果醋、樱桃醋和甘蔗醋。在本发明的一个特别优选的实施方案中,醋是甘蔗醋。
在本发明的方法中使用的醋产品优选包含至少5%(w/w)、更优选至少7.5%(w/w)、甚至更优选至少10%(w/w)酸当量的乙酸/盐。也可以使用浓缩或干燥的醋产品。在本发明的一个优选的实施方案中,醋产品包含至少20%(w/w)、更优选至少40%(w/w)且最优选至少50%(w/w)酸当量的乙酸/盐。
中和醋可以通过向醋中添加碱化剂来制备,优选碱化金属盐,例如金属碳酸盐或金属氢氧化物。金属碳酸盐优选选自碳酸钠、碳酸氢钠及它们的组合。金属氢氧化物优选选自氢氧化钠、氢氧化钾、氢氧化钙及它们的组合。最优选地,所述金属氢氧化物为氢氧化钠。中和醋可以适当地通过除水浓缩,例如通过蒸发和/或干燥(例如通过喷雾干燥)。
优选地,当用20℃的蒸馏水稀释至干物质含量为10%(w/w)时,中和醋产品优选具有至少6的pH值,更优选至少6.5,甚至更优选至少6.8,最优选至少7.0。
根据本发明的一个实施方案,醋产品以自由流动的粉末形式提供。本领域中已经描述了使用常规干燥技术如喷雾干燥从液体醋生产自由流动的粉末。例如国际专利申请号WO/2014/021719描述了从碱化的液体醋生产自由流动粉末的过程。
本发明的方法中使用的乳酸发酵产品优选通过用能够将糖转化为乳酸的微生物使含糖培养基发酵获得。此类微生物是本领域技术人员熟知的并且包括乳酸菌。可以使用的糖通常是单糖和双糖形式的C6糖,例如葡萄糖、蔗糖和乳糖。优选地,使用来自甘蔗、玉米或甜菜的蔗糖。发酵通常可以在有或没有pH控制的情况下进行。如果没有pH控制,由于乳酸的产生,pH值会随着发酵的进行而降低。有了pH控制,将碱化剂添加到发酵液中,以将pH值保持在所需水平,例如中性或接近中性pH。通常使用的碱化剂有氢氧化钠、氢氧化钾、氢氧化钙等。发酵后,乳酸发酵产品通常通过例如离心、过滤、膜过滤、蒸馏、萃取、蒸发和干燥等下游工艺进一步加工,以纯化和浓缩产品。
在本发明的方法中使用的乳酸发酵产品优选包含至少5%(w/w)、更优选至少7.5%(w/w)、甚至更优选至少10%(w/w)酸当量的乳酸/盐。也可以利用经过浓缩或干燥的乳酸发酵产品。在本发明的优选的实施方案中,乳酸发酵产品包含至少20%(w/w)、更优选至少40%(w/w)并且最优选至少50%(w/w)酸当量的乳酸。
优选地,乳酸发酵产品是通过乳酸发酵和添加碱化剂获得的中和的乳酸发酵产品。最优选地,乳酸发酵产品包含选自乳酸钠、乳酸钙及它们的组合的中和的乳酸。
中和的乳酸发酵产品可以适当地通过除水浓缩,例如通过蒸发和/或干燥(例如通过喷雾干燥)。
当用20℃的蒸馏水稀释至10%(w/w)的干物质含量时,中和的乳酸发酵产品的pH优选至少6,更优选至少6.5,甚至更优选至少6.8,最优选至少7.0。
根据本发明的一个实施方案,中和的乳酸发酵产品以自由流动的粉末形式提供。本领域中已经描述了使用常规干燥技术(例如喷雾干燥)从液体中和的乳酸发酵产品生产自由流动的粉末。例如欧洲专利第EP 2879524B1号描述了从包含钠和钙的中和的乳酸发酵产品生产自由流动的粉末的方法。此外,自由流动粉末形式的中和乳酸发酵产品可商购获得。
本发明的方法中使用的丙酸发酵产品优选通过用能够将底物转化为丙酸的微生物使含糖培养基或含乳酸培养基发酵而获得,此类微生物是本领域技术人员所熟知的,并且包括丙酸杆菌。通常可以使用的糖是单糖和二糖形式的C6糖,例如葡萄糖、蔗糖和乳糖。可以将碱化剂添加到发酵液中以将pH值维持在所需水平,例如中性或接近中性的pH值。通常使用的碱化剂有氢氧化钠、氢氧化钾、氢氧化钙等。发酵后,丙酸发酵产物通常通过下游工艺(例如离心、过滤、膜过滤、蒸馏、萃取、蒸发和干燥)进一步加工以纯化和浓缩产品。
本发明的方法中使用的丙酸发酵产品优选包含至少5%(w/w)、更优选至少7.5%(w/w)、甚至更优选至少10%(w/w)酸当量的丙酸/盐。也可以使用浓缩或干燥的丙酸发酵产品。在本发明的优选的实施方案中,丙酸发酵产品包含至少20%(w/w)、更优选至少40%(w/w)且最优选至少50%(w/w)酸当量的丙酸/盐。
优选地,本发明的方法采用的丙酸发酵产品是通过丙酸发酵和添加碱化剂获得的中和的丙酸发酵产品。最优选地,丙酸发酵产物包含选自丙酸钠、丙酸钾、丙酸钙及它们的组合的中和的丙酸。
在中和之前或之后,丙酸发酵产品可以适当地通过移除水(例如通过蒸发和/或干燥例如通过喷雾干燥)来浓缩。
当用20℃的蒸馏水将中和的丙酸发酵产品稀释至10%(w/w)的干物质含量时,优选其具有至少6、更优选至少6.5、甚至更优选至少6.8、最优选至少7.0的pH。
根据本发明的一个实施方案,中和的丙酸发酵产品以自由流动的粉末形式提供。本领域中已经描述了使用常规干燥技术如喷雾干燥从液体丙酸发酵产品生产自由流动的粉末。
根据特别优选的实施方案,本发明的方法采用醋产品和乳酸发酵产品两者,最优选采用中和的醋产品和中和的乳酸发酵产品两者。
本发明的方法中采用的花青素源优选获自一种或多种植物,所述植物选自红萝卜、浆果、葡萄、巴西莓、甜紫薯、苹果、梨、紫甘蓝、胡萝卜和大豆。花青素源可以通过植物材料的提取或干燥来从这些植物中获得。更优选地,花青素源选自红萝卜提取物、甜紫薯提取物及它们的组合。最优选地,花青素源是红萝卜提取物。
优选地,基于干物质,花青素源包含至少0.3%(w/w)、更优选0.5-10%(w/w)且最优选1.0-8.0%(w/w)的花青素。
基于干物质,花青素源优选包含至少0.3%(w/w)、更优选至少0.5%(w/w)且最优选至少1.0%(w/w)的花色苷。
花青素源的含水量优选不超过20%(w/w),更优选不超过15%(w/w)。
根据一个特别优选的实施方案,花青素源中至少30%(w/w)、更优选至少50%(w/w)、甚至更优选至少70%(w/w)的花青素是天竺葵素。
本发明的方法中使用的类胡萝卜素源优选获自一种或多种植物,所述植物选自番茄、玫瑰果、枸杞、沙棘浆果、红木、胡萝卜、南瓜、甘薯、冬南瓜、木鳖果。不仅是植物,而且还来自北极虾、微藻、细菌和酵母真菌。类胡萝卜素源可以通过植物材料的提取或干燥而从这些植物中获得。
根据一个特别优选的实施方案,类胡萝卜素源富含番茄红素。这种富含番茄红素的类胡萝卜素源可以获自一种或多种选自番茄、玫瑰果、枸杞和沙棘浆果的植物。最优选地,富含番茄红素的类胡萝卜素源选自番茄提取物、番茄粉及它们的组合。
基于干物质,类胡萝卜素源优选包含至少15mg/kg、更优选20-100mg/kg且最优选25-80mg/kg的类胡萝卜素。
在一个特别优选的实施方案中,基于干物质,类胡萝卜素源包含至少15mg/kg、更优选20-100mg/kg和最优选25-80mg/kg的番茄红素。
类胡萝卜素源的含水量优选不超过20%(w/w),更优选不超过15%(w/w)。
根据一个优选的实施方案,本发明的方法包括将有机酸产品、花青素源和类胡萝卜素源与复合酚源混合,基于干重量,所述复合酚源包含至少3%(w/w)的复合酚,该复合酚选自酚类二萜、多酚及它们的组合。
本发明的方法中使用的复合酚源优选获自选自以下的一种或多种植物:葡萄、香草、百里香、迷迭香、丁香、蔓越莓、黑莓、覆盆子、葡萄干、薄荷、洋葱、葡萄柚、苹果、羽衣甘蓝、韭菜、茶(红茶和绿茶)、咖啡以及鼠尾草。复合酚源可以通过植物材料的提取或干燥来从这些植物中获得。最优选地,复合酚源选自葡萄提取物和迷迭香提取物。
基于干物质,复合酚源优选包含至少1%(w/w)、更优选3-30%(w/w)且最优选5-25%(w/w)的选自酚类二萜、多酚及它们的组合的复合酚。
复合酚源的含水量优选不超过20%(w/w),更优选不超过15%(w/w)。
根据另一个优选的实施方案,本发明的方法包括以下步骤:提供水果提取物,基于干重量,所述水果提取物包含至少10%(w/w)的抗坏血酸/盐,并将该水果提取物与有机酸产品、花青素源和类胡萝卜素源混合。优选地,水果提取物是西印度樱桃、卡姆卡姆、沙棘、印度醋栗、玫瑰果、卡卡杜李、番石榴、黑加仑、橙子和/或柠檬的提取物。最优选地,水果提取物是西印度樱桃提取物。
在本发明的一个优选的实施方案中,调节组合物的pH以获得如上文所述的组合物。如果需要增加pH值,这最好通过添加适量的碱金属氢氧化物来完成。如果需要降低组合物的pH值,这可以使用适量的乙酸和/或乳酸来适当地完成。
本发明的其他方面涉及一种制备肉制品或肉类似物的方法,以最终肉制品或最终肉类似物中包含的干物质的重量计算,所述方法包括以提供0.5%(w/w)至15%(w/w)的干物质的量、更优选以提供1%(w/w)至10%(w/w)的干物质的量添加如本文所述的组合物。这里“%(w/w)的干物质”是通过将由组合物提供的干固体的量除以最终产品中包含的干物质的量乘以100%来计算的。
所述组合物可以以液体或干燥形式使用。如果以干燥形式使用,可以在将其添加到肉之前用适量的水(例如自来水)将其重新配制。为此,通常将各成分搅拌足以形成均匀液体的时间段,所述均匀液体可以是分散体或溶液。
根据本发明的方法适用于和有益于处理通常提供给人类消费的大多数常规肉制品和肉类似物,无论其来源和/或形式如何。
优选地,本发明的方法用于制备肉制品。在本发明的优选实施方案中,肉制品是加工过的肉。更优选地,肉是乳化肉。最优选地,肉选自香肠、热狗、博洛尼亚、法兰克福香肠和意式肉肠(mortadella)。
优选地,肉来自肉牛、猪肉、羊肉、家禽和野味,最优选来自肉牛、猪肉、鸡肉和火鸡。
加工肉的制备方法可以使用任何已知的和/或通常用于组合新鲜肉和添加剂组合物的方法。例如,肉可以通过将本发明的组合物分散在整个鲜肉中来处理。合适的方法包括注射、泵送、喷雾、浸泡、浸渍或以其他方式将组合物分散到肉中或肉上。另外,该方法可以包括翻滚、揉捏、按摩或以其他方式操纵肉以进一步将组合物分散在整个肉中。在一些实施方案中,作为自动化商业肉生产步骤的一部分,组合物在压力下注入肉中。可以设置合适的注射器以将特定体积的组合物泵入每块肉中。
在本发明的一个优选的实施方案中,加工肉的制备方法包括添加含有本发明的防腐组合物的含水液体,并且其中所述组合物通过注射翻滚添加。
一旦含水液体分散在整个肉中,然后可以将肉煮熟直至达到所需的内部温度,包装并冷藏或冷冻。或者,一旦含水液体分散在整个肉中,可以将肉包装、烹调,然后冷藏或冷冻。
在一个优选的实施方案中,所述方法包括提供新鲜肉制品,制备其肉糜制品,并将添加剂组合物混合到肉糜制品中。
在另一个优选的实施方案中,用于制备加工肉的方法包括乳化步骤。乳化肉制品的实例包括热狗、博洛尼亚、法兰克福香肠和意式肉肠。
通过本发明的方法可获得的肉制品或肉类似物通常在保湿、颜色、质地、风味和保质期方面具有有利的特性。
以下实施例仅以说明的目的提供,并且无意以任何方式限制本发明的范围。
实施例
实施例1
香肠是根据表1中所示的配方制备的。
表1
1通过用50%NaOH将醋300格令(grain)中和至中性pH,然后蒸发和喷雾干燥获得。
2通过将乳酸钠水溶液喷雾到乳酸钙粉末的流化床上并干燥制备的乳酸钠/乳酸钙粉末(60/40w/w)。
3将红萝卜汁喷雾干燥到麦芽糖糊精(例如植物脂质)上。花色苷含量为2.5-3重量%。
4喷雾干燥冷破碎番茄酱(ex Lycored)。番茄红素含量约为39mg/kg。
香肠的制作方法是将肉和原料混合,直至获得均匀的混合物。然后,将肉面团真空填充到80毫米高阻隔塑料肠衣中,然后在设定为75℃的水浴中烹饪,直到内部温度达到72℃。
制备好后,香肠被真空包装并储存在0℃用于感官研究和4℃用于颜色稳定性研究。
在0℃储存2周后,所有四个样品均由经过培训的专家小组进行评估(n=13)。对于每个样品,6种不同感官属性的强度由小组成员按照1-9(1=非常弱,9=非常强)的等级进行评分。样品的属性分数是通过对小组成员给出的分数进行平均得到的。评价结果(平均分)如表2所示。
表2
发现样品非常相似,除了样品1比对照+样品更咸(Dunnett′s t=0.82(显著性水平p<0.05))。
在0℃下储存2周后,还通过未经训练的小组(n=19)评价样品A和样品1。该小组再次以1-9的等级对总体外观和颜色进行评分(1=非常差以及9=优异)。结果如表3所示。
表3
A | 1 | |
外观 | 5.84 | 6.47 |
颜色 | 5.79 | 6.58 |
在制备后不久和在4℃下储存1周和4周后,通过测量L-a-b颜色值来分析一些样品的颜色。结果如表4a、4b和4c所示。
表4a
表4b
表4c
样品1显示出比对照+样品更深的粉色。两个样品都显示出足够的粉色/红色以被小组接受。
在4℃下在黑暗条件下用MAP包装储存4周后,对照-样品显示不可接受的颜色降解,而对照+样品和样品1的颜色仍然是可接受的。
实施例2
香肠是根据表5中所示的配方制备的。
表5
1通过用50%NaOH将醋300格令中和至中性pH,然后蒸发和喷雾干燥获得。
2通过将乳酸钠水溶液喷雾到乳酸钙粉末的流化床上并干燥制备的乳酸钠/乳酸钙粉末(60/40w/w)。
3将红萝卜汁喷雾干燥到麦芽糖糊精(例如植物脂质)上。花青素含量为2.5-3重量%
4封装的番茄红素(exAlliedbiotech,10%番茄红素)
5胡萝卜粉(ex AARKAY Food)
6喷雾干燥的冷破碎番茄酱(ex Lycored)。番茄红素含量约39mg/kg
通过将磨碎的猪肉(3毫米大小)与盐和一半水(冰和水的混合物)在绞肉机中混合来制备香肠。逐渐加入剩余的成分和剩余的水并混合直至达到乳化的加工肉的稠度。
之后,将肉面团置于肠衣中并烹制直至达到74℃的核心温度。将香肠冷却、切片、包装并在4℃下储存。对于除样品对照-和A之外的所有样品,在5周储存期间测量Hunter L*a*b*值。测量结果如表6所示。
表6
这些结果表明(i)乙酸/盐/乳酸/盐,(ii)花青素(来自红萝卜)和(iii)类胡萝卜素(来自番茄或胡萝卜)的组合赋予香肠粉红色/红色,所述香肠在5周的冷藏储存期间保存。与此相反,对照-样品和仅含有乙酸/盐/乳酸/盐的样品(样品A)两者在制备后不久就已经变色。由于样品1、2和3中存在类胡萝卜素,获得了比仅含有花青素的样品(样品B)更深的红色(更低的L*和a*值)。
实施例3
重复实施例2,不同之处在于这次使用甜紫薯提取物代替红萝卜粉。含有后者提取物的香肠的配方如表7所示。
表7
1甜紫薯浓缩物与葡萄糖和柠檬酸的共混物(Chr.Hansen)。颜色强度7.0-9.0CU/kg。
颜色测量的结果如表8所示。
表8
这些结果证明(i)乙酸/盐/乳酸/盐,(ii)花青素(来自甜紫薯)和(iii)类胡萝卜素(来自番茄或胡萝卜)的组合赋予香肠粉红色/红色,所述香肠在5周的冷藏储存期间保存。由于样品1、2和3中存在类胡萝卜素,获得了比仅含有花青素的样品(样品B)更深的红色。
实施例4
重复实施例2,不同的是这次使用野樱莓粉代替红萝卜粉。香肠的配方如表9所示。
表9
1将野樱莓汁喷雾干燥到麦芽糖糊精(ex Iprona)上。花色苷含量为0.3重量%
这次香肠储存在8℃。对于除样品A之外的所有样品,在4周储存期间测量HunterL*a*b*值。颜色测量的结果如表10所示。
表10
这些结果表明(i)乙酸/盐/乳酸/盐,(ii)花青素(来自野樱莓)和(iii)类胡萝卜素(来自番茄或胡萝卜)的组合赋予香肠粉红色/红色,所述香肠在8℃下储存4周期间保存。由于样品1、2和3中存在类胡萝卜素,获得了比仅含有花青素的样品(样品B)更深的红色。
Claims (15)
1.用于肉制品或肉类似物的组合物,基于干物质,所述组合物包含:
(a)30%(w/w)至80%(w/w)酸当量的选自乙酸/盐、乳酸/盐、丙酸/盐及它们的组合的有机酸组分;
(b)0.04%(w/w)至2.5%(w/w)的花青素;和
(c)0.3mg/kg至10mg/kg的类胡萝卜素。
2.根据权利要求1所述的组合物,其中所述有机酸组分选自乙酸/盐、乳酸/盐及它们的组合。
3.根据权利要求1或2所述的组合物,其中所述乙酸/盐和乳酸/盐以乙酸/盐:乳酸/盐为3:1至1:8的摩尔比包含在所述组合物中。
4.根据前述权利要求中任一项所述的组合物,其中所述组合物包含0.08-1.2%(w/w)的花青素。
5.根据前述权利要求中任一项所述的组合物,其中所述组合物包含0.5-8mg/kg的类胡萝卜素。
6.根据前述权利要求中任一项所述的组合物,其中所述组合物包含花青素与类胡萝卜素的重量比为300:1至6,000:1的花青素和类胡萝卜素。
7.根据前述权利要求中任一项所述的组合物,其中所述类胡萝卜素是番茄红素。
8.根据前述权利要求中任一项所述的组合物,其中所述组合物包含200-10,000mg/kg的选自酚类二萜、多酚以及它们的组合的复合酚。
9.用于制备根据前述权利要求中任一项所述的组合物的方法,所述方法包括:
-提供选自醋产品、乳酸发酵产品、丙酸发酵产品及它们的组合的有机酸产品,基于干重量,该有机酸产品包含至少50%(w/w)酸当量的乙酸/盐和/或乳酸/盐和/或丙酸/盐,其中所述乙酸/盐选自乙酸钠、乙酸钾、乙酸钙、乙酸及它们的组合,其中所述乳酸/盐选自乳酸钠、乳酸钾、乳酸钙、乳酸及它们的组合,且其中所述丙酸/盐选自丙酸钠、丙酸钾、丙酸钙、丙酸及它们的组合;
-提供花青素源,基于干重量,所述花青素源含有至少0.1%(w/w)的花青素;
-提供类胡萝卜素源,基于干重量,所述类胡萝卜素源含有至少10mg/kg的类胡萝卜素;以及
-混合所述有机酸产品、所述花青素源和所述类胡萝卜素源。
10.根据权利要求9所述的方法,其中所述有机酸产品包括醋产品和乳酸发酵产品。
11.根据权利要求9或10所述的方法,其中所述花青素源获自一种或多种选自红萝卜、浆果、葡萄、巴西莓、甜紫薯、苹果、梨、紫甘蓝、胡萝卜、大豆及它们的组合的植物。
12.根据权利要求9-11中任一项所述的方法,其中所述类胡萝卜素源获自一种或多种选自番茄、玫瑰果、枸杞、沙棘浆果、红木、胡萝卜、南瓜、甘薯、冬南瓜和木鳖果的植物。
13.根据权利要求9-12中任一项所述的方法,其中所述方法包括将所述有机酸产品、花青素源和类胡萝卜素源与复合酚源混合,基于干重量,所述复合酚源包含至少3%(w/w)的选自酚类二萜、多酚及它们的组合的复合酚。
14.根据权利要求13所述的方法,其中所述复合酚源获自选自以下的一种或多种植物:葡萄、香草、百里香、迷迭香、丁香、蔓越莓、黑莓、覆盆子、葡萄干、薄荷、洋葱、葡萄柚、苹果、羽衣甘蓝、韭菜、茶、咖啡和鼠尾草。
15.一种制备肉制品或肉类似物的方法,所述方法包括:以最终肉制品或最终肉类似物的重量计算,将根据权利要求1-8中任一项所述的组合物以提供0.5%(w/w)至15%(w/w)干物质的量加入到肉中。
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