CN1674797A - 包胶结晶乳酸 - Google Patents
包胶结晶乳酸 Download PDFInfo
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- CN1674797A CN1674797A CNA038185539A CN03818553A CN1674797A CN 1674797 A CN1674797 A CN 1674797A CN A038185539 A CNA038185539 A CN A038185539A CN 03818553 A CN03818553 A CN 03818553A CN 1674797 A CN1674797 A CN 1674797A
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- lactic acid
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- encapsulated
- crystalline lactic
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 212
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 106
- 239000004310 lactic acid Substances 0.000 title claims abstract description 106
- 239000002245 particle Substances 0.000 claims abstract description 58
- 238000000576 coating method Methods 0.000 claims description 35
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- 239000002253 acid Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical group O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 8
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000080 wetting agent Substances 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000000377 silicon dioxide Substances 0.000 claims description 4
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- 238000005984 hydrogenation reaction Methods 0.000 claims description 3
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
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Classifications
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Biophysics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Manufacturing Of Micro-Capsules (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Confectionery (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
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Abstract
本发明涉及包胶乳酸，其中乳酸是固态纯的结晶形态。食用酸的包胶是一般惯例。许多公司生产包胶的柠檬酸、酒石酸和山梨酸或GDL。但是，乳酸，一种用于调味和防腐作用的主要食用酸，不能获得纯固体结晶的包胶形态。因为对于所述涂敷的固体乳酸颗粒不需要底物，所以所述颗粒的乳酸含量可以非常高，并且乳酸的活性不受底物的损害。此外，根据本发明的包胶固体乳酸颗粒容易处理并且比包胶液体乳酸价格低廉。
Description
技术领域
本发明涉及包胶食品产品的领域，具体地涉及包胶的食用级酸，并且更具体地涉及包胶的食用级结晶乳酸、其制备方法，以及包含所述包胶结晶乳酸的食品。
背景技术
在食品工业中使用酸是公知的。例如在制造干燥或半干香肠中，为了改善产品的滋味和保存已经长期使用产生乳酸的细菌。最经常包胶的酸用来在食品组合物中控制酸的释放。控制释放机理随应用而变化。一些应用需要温度释放(当产品置于给定温度下时，释放出酸；脂肪/油涂料)、水释放(当产品遇到水时，发生释放；水溶性涂料)、pH释放等……。目标是保护包胶的核避免环境影响，直至其需要时。不同的应用需要不同水平的包胶。典型地，对于需要温度释放的应用，由室温下在水中分散的产品释放百分数来判断包胶的量。90％包胶指在给定时间后，室温下产品在水中释放10％的核组分。相似地，通过不同的分析方法，可以在其应用中直接测量食品组分的释放。在六十年代早期，首先报道了包胶的食用酸在肉中的使用。在US 2 992 116中描述首次将葡糖酸δ内酯(GDL)用于固化目的。随后不久，在US 3359 120和US 3 560 222中报道包胶的食用酸具有相似的作用。在相同时期，递交了对所述包胶食用酸生产的专利申请。所使用的方法是非常不同的：从顶部喷雾流态床涂布到凝聚，或者从同轴挤出到喷雾干燥技术。
乳酸已经被广泛地用于食品工业，例如乳品加工业、肉类加工业、焙烤食品工业以及糖果工业，还经常报道其以涂敷的形式在食品组合物中使用。
例如参阅EP 527 570、US 4 262 027和US 4 576 825。但是，因为乳酸通常是液体形态，所以为了获得固体组合物需要使之与固态底物结合。在EP 527 570中，它与葡萄糖结合；在US 4 497 845中与固体载体结合；在US 4 511 584中与微纤维素或乳酸钙结合；并且在US4 511 592、US 4 772 477和US 6153236中，乳酸被制在乳酸钙上。在US 4 576 825中，使用同轴挤出方法包胶液态乳酸。在所有报道使用涂敷的乳酸以及为了成为固体乳酸与另一种组分混合的专利中，另一种组分并没有带来任何特殊的优点。其作用限制于通过吸收(葡萄糖、淀粉、微纤维素)或者通过反应(乳酸钙)来固化乳酸。这些产品中乳酸的含量通常不超过60％。因此，在这些专利中终产品的乳酸含量不超过50％，并且通常不超过30％。另外，与乳酸结合使之成固体的产品对应用具有不利的影响。例如，与乳酸结合的乳酸钙对乳酸具有缓冲作用。包胶液态乳酸需要昂贵的设备并且所得包胶的液态乳酸是昂贵且难处理的。
具体实施方式
本发明提供了包胶的固态乳酸颗粒。因为对所述涂敷的固态乳酸颗粒不需要底物，所以所述颗粒的乳酸含量可以非常高并且乳酸的活性不会受底物的损害。此外，根据本发明的包胶固态乳酸颗粒容易处理并且比包胶的液态乳酸价格低廉。
本发明涉及包胶结晶乳酸。结晶的乳酸在Low temperature crystalstructure and molecular conformation of(L(+)lactic acid，J.of Molecularstructure 323(1994)，p.165-168 by A.Schouten等中描述。即便结晶的乳酸已经公知，但是由于晶体的不稳定性，其具有非常高的吸湿性，难于结晶乳酸。包胶结晶乳酸是新颖的，并且其在食品中的使用之前没有报道。用于包胶的结晶乳酸通过冷却(L+)乳酸的水溶液来获得。
因此，包胶后可以获得包胶的(L+)结晶乳酸颗粒。具有(L+)乳酸是可取的，因为它是可以被人体吸收并且在人体中天然存在的乳酸类型。
可以使用任何食品中传统使用的涂敷材料来包胶，但是当使用可熔化的涂敷材料时，乳酸晶体的熔点(56℃)对材料的选择带来了一些限制：假定使用适当的涂敷条件，可以使用熔点达到66℃的可熔化涂敷材料。适当的涂敷材料的实例包括油和脂肪、蜡(蜂蜡、石蜡)、碳水化合物(糖，例如多糖、葡萄糖浆、麦芽糖糊精、淀粉、树胶)、蛋白质(动物和植物蛋白质)、聚合物(聚乳酸)或者它们的混合物。通常食品的涂敷材料可分成三类：加热时熔化的类型、在食品中存在的湿气中可溶解的类型以及通过pH变化诱导释放的类型。当然，也有基于这些功能组合的涂敷材料。根据本发明，结晶的乳酸可以通过水溶性涂敷材料、可熔化的涂敷材料和pH诱导释放涂敷材料来包胶。结晶的乳酸颗粒还可以与其它的活性组分结合，从而制备所谓的多核或洋葱皮状包胶颗粒。各种活性组分可以被相同或不同的涂敷材料层分开。其它活性组分的实例是维他命、调料、香料、类胡萝卜素附加物。
对于包胶根据本发明的结晶乳酸，(部分)可熔化的涂敷材料是尤其适合的。优选食用级涂敷材料具有介于35至90℃之间的熔点，因为这是大多数食品，例如香肠和其它含肉食品的制备温度。在该温度范围内制备的食品的实例是肉馅，例如熟香肠(Frankfurters，Bologni，Mortadella)、pate、肝香肠(lever sausages)。
如上所述，在食品中存在的湿气中能(部分)溶解的涂敷材料也是适合的。该类涂敷材料可以用于在较低温度下制备的食品中，例如烟熏香肠(summer sausage)、pepperoni、猪肉卷，以及诸如熏香肠的萨拉米腊肠类产品。适当的水溶性涂敷材料的实例是甘油酯，例如乙酰甘油单酯和甘油二酯以及甘油酯和氢化植物油的混合物。适当的氢化植物油是甘油三酸酯，例如氢化棉子、玉米、preanot、大豆、棕榈、种仁(kernel)、巴西棕榈、向日葵和红花油。
上述结晶乳酸颗粒是非常吸湿性的。由于乳酸晶体的吸湿性，以及由于经典结晶方法中使用的分离方法，晶体的表面存在液相。由于所述晶体表面上的液相，所以阻碍了包胶，因为乳酸不能被涂敷材料适当地润湿。此外，因为如果晶体与空气接触，它将吸收水，从而增加了晶体表面上存在的液相的量，所以晶体的涂敷处理是困难的。
发现通过向乳酸晶体添加湿润剂可以确保适当的润湿。适当的湿润剂是二氧化硅、马铃薯淀粉、乳酸钙、甲基纤维素以及其它类型具有适当粒径的食用级材料。通常使用基于晶体总重量0.5至5重量％的湿润剂。使用湿润剂的另一个优点是已经改善对乳酸晶体的处理。还可以向涂敷材料中添加表面活性剂或者真空干燥乳酸来提高涂敷材料的润湿。
特别优选的包胶结晶乳酸颗粒包含二氧化硅粉末和在61℃熔化的棕榈油部分氢化馏分。
乳酸晶体的粒径通常在200至800微米之间。通过控制结晶条件可以容易地设置所述粒径分布。
使用根据本发明的包胶结晶乳酸颗粒，可以在颗粒中获得高的乳酸含量。可以获得包含达到95重量％乳酸的颗粒。通常，基于颗粒的总重量，涂敷材料代表了5-70重量％颗粒，优选10-70重量％，更优选30-60重量％，并且最优选40-30重量％。这意味着已经获得具有相当高活性的颗粒，使得为了获得相同的作用而必须向食品中添加包胶颗粒的量较低。在本发明的优选实施方案中，使用结合了少量二氧化硅的氢化棕榈油作为涂敷材料，并且产品中的固体结晶乳酸等于或高于50重量％。
如前所述，在许多工业(焙烤食品、肉、糖果、化妆品、乳制品……)中使用包胶的食用酸。本发明优选的实施方案旨向肉类加工业，更具体地在肉馅如香肠中使用食用酸作为防腐和调味添加剂。在这种应用中，包胶乳酸在烹调前不在肉基质中释放是非常重要的。在肉基质中早期释放乳酸会导致蛋白质的变性和破坏的终产物结构。这些产品的技术规范是室温下1小时后酸在水分散体中的释放小于10重量％。
本发明提供的包胶颗粒，在室温下水中分散60分钟后，乳酸的释放小于10重量％。
根据本发明的包胶结晶乳酸颗粒可以通过在食品工业中传统使用的涂敷方法来制备，例如在晶体乳酸颗粒上喷雾流化的涂敷材料，在液体涂敷材料中悬浮结晶乳酸颗粒并且将悬浮液喷入冷冻室等。适当的包胶方法在下列专利中描述：US 4 511 584、US 4511 592、US 4537 784、US 3 819 838、US 3341 466、US 3 279 994、US 3 159 874、US 3 110 626、US 3 015 128、US 2 799 241和US 2 648 609，所有专利引入本文作参考。优选在顶部喷雾流化床涂布机上生产包胶的结晶乳酸颗粒。用于这种生产的方法遵循在Multiparticle Oral Drug delivery，Marcel Dekker Inc，(1994)：Coating ofMultiparticulates Using Moltenmaterials Formulation and process Consideration(D.Jones & P.Percel)的第6章中给出的这些过程指导。也就是说，入口空气温度大约比涂料的熔点低10至15℃，并且雾化空气和喷雾液体的温度比涂料熔点高40至60℃。具体来说使用固体结晶乳酸，必须干燥入口空气，确保空气的低含水量。可选地，使用氮气。
本发明进一步旨向制备其中添加了根据本发明的包胶结晶乳酸颗粒的肉馅的方法。通常根据所需的pH，在肉馅中使用0.01至2重量％，优选0.3-0.6重量％的乳酸。包胶的结晶乳酸颗粒可以用于着色和/或防腐和/或调味。本发明还旨向包含根据本发明的包胶结晶乳酸颗粒的肉馅。
因为颗粒比包胶液态乳酸更容易处理，并且基于底物具有比包胶液态乳酸更高量的乳酸，所以使用根据本发明的包胶结晶乳酸颗粒可以容易地酸褁(acid sanded)糖果。
出于相同原因，包胶结晶乳酸的颗粒非常适合于在焙烤食品工业中调味和防腐。本发明还旨向包含包胶结晶乳酸颗粒的焙烤食品。
本发明通过仅用于举例说明而非限制性的实施例来进一步阐释。
实施例
实施例1
分析室温下在水分散体中1小时后不同产品的酸释放。结果总结于表1中。
表1：包胶乳酸的释放试验
| 产物1 | 产物2 | |
| 乳酸重量％ | 50％ | 70％ |
| 二氧化硅重量％ | 1％ | 1％ |
| 棕榈油重量％ | 49％ | 29％ |
| 酸释放重量％ | ||
| 10分钟 | 0.9％ | 8.3％ |
| 20分钟 | 1.3％ | 13.1％ |
| 30分钟 | 3.3％ | 23.8％ |
| 60分钟 | 6.1％ | -* |
*：未测定
实施例2
还在香肠中应用中试验包胶乳酸。试验如下：在切割器中制备带有添加剂的肉糜。向该肉糜中加入0.8重量％量的包胶乳酸并且在肉糜中分散。制备包含包胶结晶乳酸的熟香肠以及未添加酸的对照香肠。烹调后测量pH值。两种香肠的初始pH约为5.6。2.5小时后，包含包胶乳酸的熟香肠pH降低至允5.2，而不含乳酸的熟香肠pH值增加至约6.0。
实施例3
研究包胶结晶乳酸对接种在熟香肠中的单核细胞增多性李氏菌(Listeria monocytogenes bacteria)的作用。熟香肠包含0.6重量％包胶的结晶乳酸，对照熟香肠不含乳酸。表明在7℃下25天后，在包含乳酸的香肠中测定出单核细胞增多性李氏菌基本上没有生长，而在对照香肠中测定出单核细胞增多性李氏菌显著生长。
Claims (19)
1、一种包胶结晶乳酸颗粒。
2、一种包胶(L+)结晶乳酸颗粒。
3、根据权利要求1或2的包胶结晶乳酸颗粒，其是使用食用级涂敷材料来包胶，所述食用级涂敷材料包括油或脂肪、蜡、碳水化合物、蛋白质、聚合物或者它们的混合物。
4、根据权利要求1、2或3的包胶结晶乳酸颗粒，其中食用级涂敷材料具有介于35至90℃之间的熔点。
5、根据权利要求1-4之一的包胶结晶乳酸颗粒，其中食用级涂料是无GMO植物油。
6、根据权利要求1-5之一的包胶结晶乳酸颗粒，其中结晶乳酸颗粒在包胶前已经用湿润剂处理。
7、根据权利要求6的包胶结晶乳酸颗粒，其中湿润剂是二氧化硅或淀粉。
8、根据权利要求7的包胶结晶乳酸颗粒，其包括二氧化硅粉末和在61℃熔化的棕榈油部分氢化馏分。
9、根据权利要求1-7之一的包胶结晶乳酸颗粒，其中基于颗粒总重量，所述颗粒包含直至95重量％的乳酸。
10、根据权利要求8的包胶结晶乳酸颗粒，其中涂敷材料占颗粒的10-70重量％。
11、根据权利要求8的包胶结晶乳酸颗粒，其中涂敷材料占颗粒的30-60重量％。
12、一种包胶结晶乳酸颗粒，其在室温下于水中分散60分钟后，水中乳酸的释放小于10重量％。
13、一种制备肉馅的方法，其中添加权利要求1-11之一的包胶结晶乳酸颗粒。
14、根据权利要求12的方法，其中添加所述包胶结晶乳酸颗粒来着色或防腐和/或调味。
15、一种包括包胶结晶乳酸颗粒的肉馅。
16、一种用酸掺砂糖果的方法，其中使用权利要求1-11之一的包胶结晶乳酸颗粒。
17、一种包括包胶结晶乳酸颗粒的酸掺砂糖果。
18、包胶结晶乳酸颗粒在焙烤食品中用于调味和防腐的用途。
19、一种包括包胶结晶乳酸颗粒的焙烤食品。
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| JP3583380B2 (ja) * | 2001-04-26 | 2004-11-04 | 高砂香料工業株式会社 | コーティング剤およびコーティング粉末 |
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2003
- 2003-08-01 AU AU2003256154A patent/AU2003256154A1/en not_active Abandoned
- 2003-08-01 BR BRPI0313128-9B1A patent/BR0313128B1/pt active IP Right Grant
- 2003-08-01 ES ES03766783T patent/ES2283829T3/es not_active Expired - Lifetime
- 2003-08-01 JP JP2004525877A patent/JP4393999B2/ja not_active Expired - Lifetime
- 2003-08-01 CN CNB038185539A patent/CN100391374C/zh not_active Expired - Lifetime
- 2003-08-01 AT AT03766783T patent/ATE355758T1/de not_active IP Right Cessation
- 2003-08-01 EP EP03766783A patent/EP1524918B1/en not_active Expired - Lifetime
- 2003-08-01 WO PCT/NL2003/000556 patent/WO2004012534A1/en active IP Right Grant
- 2003-08-01 DE DE60312337T patent/DE60312337T2/de not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101410021B (zh) * | 2006-03-29 | 2011-09-14 | 普拉克生化公司 | 用于酸搀砂糖的部分中和的聚羧酸 |
Also Published As
| Publication number | Publication date |
|---|---|
| EP1524918B1 (en) | 2007-03-07 |
| BR0313128A (pt) | 2005-07-05 |
| CN100391374C (zh) | 2008-06-04 |
| WO2004012534A1 (en) | 2004-02-12 |
| DE60312337D1 (de) | 2007-04-19 |
| JP2005534316A (ja) | 2005-11-17 |
| DE60312337T2 (de) | 2007-11-08 |
| EP1524918A1 (en) | 2005-04-27 |
| ES2283829T3 (es) | 2007-11-01 |
| AU2003256154A1 (en) | 2004-02-23 |
| JP4393999B2 (ja) | 2010-01-06 |
| ATE355758T1 (de) | 2007-03-15 |
| BR0313128B1 (pt) | 2013-07-30 |
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