CN1770984A - 制备胶态食品的方法 - Google Patents
制备胶态食品的方法 Download PDFInfo
- Publication number
- CN1770984A CN1770984A CNA2003801103221A CN200380110322A CN1770984A CN 1770984 A CN1770984 A CN 1770984A CN A2003801103221 A CNA2003801103221 A CN A2003801103221A CN 200380110322 A CN200380110322 A CN 200380110322A CN 1770984 A CN1770984 A CN 1770984A
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- cream
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Classifications
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- A—HUMAN NECESSITIES
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- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
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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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- A—HUMAN NECESSITIES
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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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- A23L19/115—Konjak; Konntaku
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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Abstract
打开基于多糖胶凝剂的热可逆凝胶(A)的密闭容器;将凝胶(A)加热至至少60℃的温度;在加热之前、期间或之后,将凝胶(A)和至少一种给予口味或风味的食品成分混合,来提供含有至少1wt%蛋白质的混合凝胶组合物(B),使得凝胶(A)构成组合物(B)的50-98wt%,并使混合凝胶组合物(B)在模子中凝固来制得胶态食品。
Description
本发明涉及制备胶态食品的方法。胶态食品如干酪饼、胶质甜点、美味的派和乳蛋饼,需要长时间的制备且需要相当的技术来获得良好的产品。这样的产品通常由明胶制得。例如为了制得干酪饼,根据常规配方,厨师必须溶解明胶,确保没有形成团块和/或小心避免过热,溶解或分散乳脂干酪等。将所得到的温热混合物倒在饼干基上,并将产品放入凉的地方来使明胶凝固。制备时间长为45分钟。凝胶凝固来获得适于食用产品的所需时间通常为4或5小时。因为这,例如小卖部、饭馆和咖啡馆为了使用,通常在前一天制得这样的产品。这使得计划困难并导致产品不足或高浪费。
GB2128871描述了以含水凝胶的形式销售的多糖胶,在使用前需要进一步稀释并将其它组分如调味料、糖等等加入果馅饼和蛋糕以及其它焙烤商品中。然后将这温热来熔化凝胶并运用例如倾倒或拂刷且冷冻凝固。GB2128871还描述了含有假塑性组合物并具有高糖含量的烤炉凝胶。该产品加热至80℃时为流动的液体,冷冻时凝固成结实的凝胶。GB2128871中所述的可输送的凝胶可以例如用于装饰蛋糕等等。原料还可用作例如果馅饼凝胶。
QimiQ是由脱脂奶、乳奶油和明胶制得的胶质产品。其可以用于制备例如奶油、慕思、gateaux陷料、涂抹料和蘸料。搅打QimiQ并和其它成分混合。其避免了使用明胶粉并因此缩短了制备时间。WO02/069726描述了避免使用明胶的QimiQ替代品。产品设计成具有和QimiQ相同的功能性,即结构可逆,其意味着奶制品具有重新构成的凝胶结构,如果该凝胶结构通过剪切例如通过搅拌已经扰乱了。当使用QimiQ或描述于WO02/069726中的替代品时,将组分混合在一起并将组合物在静止状态放置于室温或冰箱中后,结构只是缓慢地变得更结实。
剪切凝胶,也称为微粒凝胶,已经描述于文献中。EP355908描述了构成热可逆剪切凝胶的制剂及其制备。所得到的产品是流体,其可以以其流动状态长时间保存,但是其可以恢复至正常的更坚固的状态,通过将所述组合物加热通过其转化温度,之后加热的溶液将在静置状态下冷冻时形成正常的凝胶。EP432835描述了化学固定的剪切凝胶制剂。构成剪切凝胶或微粒凝胶的制剂还描述于US5338561、US5508055、US5593716和GB2128871中。例如制剂组成敷料、奶油、调味汁或肉汤或用于这样产品的制备中。
EP1287748描述了比得上黄色面包师奶油的液体糕点陷料,例如在糕点工厂中可以将其填入未焙烤的、成型面团中。然后焙烤填满的面团来获得可食用的糕点。焙烤处理后,陷料具有结实的结构。液体食品是基于形成亲水凝胶的热可逆凝胶、基于纤维素衍生物的亲水凝胶和淀粉的混合物。据说该食品能经受焙烤并在焙烤过程中不会沸溢,因为形成的粘度很高使得没有涉及真正的沸腾。这通过使用在高温增稠的纤维素衍生物来获得。液体食品还可以这样使用,例如在家中通过消费者来使用。然后在微波炉中进行加热。
我们已经发现可以改善胶态食品的制备且可以至少部分解决上述问题。根据我们的方法,可以快速制得胶态食品而不需要多的技巧。很快将食品准备好用于食用,其有助于计划和降低储备情况不足和产品浪费的风险。可以减少或防止脱水收缩问题。产品具有良好的感观质量。本发明方法利于获得稠密的、高质量的胶态食品。该方法可以从相对少量的原料制得多种胶态食品。
因此,本发明提供了制备胶态食品的方法,包括步骤
(a)打开基于多糖胶凝剂的热可逆凝胶(A)的密闭容器,
(b)将凝胶(A)加热至至少60℃的温度,
(c)在步骤(b)中的加热之前、期间或之后,将凝胶(A)和至少一种给予口味或风味的食品成分混合,来提供含有至少1wt%蛋白质的混合凝胶组合物(B),使得凝胶(A)构成组合物(B)的50-98wt%,和
(d)使混合凝胶组合物(B)在模子中凝固。
可以使用包括密闭容器的半成品来实施本发明,密闭容器含有基于多糖胶凝剂和适用于本发明方法中的热可逆凝胶(A),该容器和说明书一起提供给使用者来运用以下的步骤:
(I)将凝胶(A)加热至至少60℃的温度,
(II)在步骤(I)中的加热之前、期间或之后,将凝胶(A)和至少一种给予口味或风味的食品成分混合,来提供含有至少1wt%蛋白质的混合凝胶组合物(B),使得凝胶(A)构成组合物(B)的50-98wt%,和
(III)使混合的凝胶组合物(B)凝固。
更具体地,说明书可以建议使用者将组合物(B)在模子中凝固。
所用的凝胶(A)可以含有例如分散于其中的乳脂干酪及奶油。干酪饼可以如下制得:将凝胶(A)的密闭容器打开,将一些凝胶(A)在微波炉中加热至例如80℃,混入一些草莓泥来提供混合的凝胶组合物(B),将混合物倒入饼干基质中,并使混合凝胶组合物(B)凝固。可以通过将组合物(B)保持于例如室温或冰箱中使其凝固。产品准备好食用需要的时间取决于量。例如,用作单个甜点的小干酪饼在加热后10分钟就准备好可以食用了。优选使混合凝胶组合物(B)在静止状态下凝固。
胶态食品是适于人食用的产品,其中至少大部分具有宏观凝胶结构。这部分称为胶态食品的胶态部分。通常该胶态食品的胶态部分构成产品的至少30vol%,优选至少40vol%,尤其至少50vol%。这样产品的实例包括蛋糕、派、乳蛋饼、糕点以及含有例如糕点、饼干、巧克力或蛋糖霜基和顶端的胶质组合物的巧克力篮。或者,模子可以由植物原料构成,例如半个胡椒椒或成型的葡萄叶等等。胶态食品还可以全部或非常大部分由宏观凝胶结构构成,如可以是例如甜点、幕司、馅饼、pate′s等等情况。它们可以任意地用例如水果、掼打奶油、巧克力薄片和/或调味汁来装饰。表述的胶态食品不包括通常的果馅饼等等。通常的果馅饼只具有小部分宏观凝胶结构。水果和海绵或糕点基质上的凝胶薄层明显地小于食品的30vol%。
热可逆凝胶是基于热可逆胶凝剂的凝胶,热可逆胶凝剂即高于特定温度不形成凝胶结构但在提供的较低温度下并存在足够的胶凝剂即高于临界浓度的浓度下形成凝胶结构的胶凝剂。可以从含有不同浓度胶凝剂的一系列样品的储存模量计算特定组合物中胶凝剂的临界浓度,如Br.Polymer J.17,(1985),164中所述的。
本发明方法中,至少一种给予口味或风味的食品成分和凝胶(A)混合,例如,通过搅拌。这可以在运用加热之前例如使用食品加工机或手动搅拌机在室温下进行。然而,首先加热凝胶(A)是方便的。这将软化凝胶并将其部分或全部熔化。然后更易于将其掺入一种或多种食品成分中,例如,通过用叉或手动搅打器。如果非常需要,可以在使混合凝胶组合物凝固前进一步运用加热。
凝胶的熔化和凝固不会瞬间发生,而是需要一些时间。如果非常需要,可以使用这来加速冷却:在凝胶(A)加热后,将例如室温的食品成分拌入其中,并此后将其转移进模子中。如果这进行得相对快,食品成分可以导致组合物(B)的温度降低至低于凝固温度而仍然获得完全凝固的凝胶。
组成凝胶(A)的组合物构成胶态食品胶态部分的50-98wt%。更优选构成胶态食品胶态部分的70-95wt%。在凝胶(A)加热之前、期间或之后,但是在混合凝胶组合物(B)凝固之前,将一种或多种给予口味或风味的食品成分和凝胶(A)混合。还可以掺入其它食品成分。为了制备乳蛋饼,例如,可以将肉汤浓缩物或肉片或蔬菜片和凝胶(A)混合,或可以拌入细砂糖、奶油、果脯、巧克力薄片等。然而,本发明方法中优选凝胶(A)包括构成待制备胶态食品胶态部分的所有原料,除了对食品口味或风味特征具有显著影响的食品成分。这样特征性食品成分的掺入使得可以从单一的凝胶(A)产品制得各种显著不同的胶态食品。给予口味或风味的食品成分实例是新鲜或罐装水果片、菠菜叶、种子片、切碎的坚果、巧克力粉或碎片、鱼、糖或甜味剂等等。然而,和凝胶(A)混合的这样的食品成分的量应当不超过食品胶态部分的50wt%,更优选为胶态食品胶态部分的5-30wt%。
优选实施方案中,本发明方法中的凝胶(A)是剪切凝胶,例如,如EP355908或EP432835中所述的。如果将热可逆凝胶,无论其是“通常的”凝胶还是剪切凝胶,加热至高于转化温度,然后冷却至例如室温或冰箱温度,在静止状态下获得固体凝胶。静止状态意思是不存在任何搅动。搅动包括如剪切、搅拌和振荡的动作。
例如凝胶(A)可以为胶质块或切碎的凝胶。本发明一实施方案中,凝胶(A)具有“模糊”结构,例如为弱胶化块。例如这可以通过使用相对低含量的胶凝剂来获得。或者,优选实施方案中,通过将组合物加热并随后在初始的冷却阶段但不是在整个冷却阶段运用剪切来获得。例如可以运用剪切直至温度降低至25℃而导致在静止状态下进行进一步的冷却。所得到的产品宏观上为具有内部剪切凝胶型结构的弱胶质块结构。这样的产品因为易于运用、令人愉悦的外观和/或良好的感观特性是有吸引力的。
热可逆凝胶的转变温度是这样温度,在该温度缓慢升高温度时,微观或宏观大小的有序形式,已经完全消失。通过差示扫描量热法来测量转变温度。
热可逆凝胶(A)基于多糖胶凝剂,优选非淀粉多糖胶凝剂。为蛋白质的明胶,不适于作为本发明方法中的主要胶凝剂。明胶凝胶凝固太慢。然而,可以接受凝胶(A)和混合凝胶组合物(B)中存在少量明胶。
如上所述,优选,混合凝胶组合物(B)大部分由组成凝胶(A)的组合物构成,且组合物(B)的性质主要由凝胶(A)来决定。如果,如优选的,只有少量给予口味或风味的食品成分和凝胶(A)混合,则易于通过包含凝胶(A)中的适量蛋白质来确保组合物(B)含有至少1wt%蛋白质。优选凝胶(A)包括至少1wt%蛋白质,更优选至少1.5wt%蛋白质。
本发明方法给予了许多组合的益处。凝胶(A)易于使用。避免了粉状胶凝剂麻烦的溶解。不需要搅打组合物来防止在胶态食品中出现团块。而凝胶(A)在升高的温度,通常相对为流体且掺入的任何食品成分可以容易地均匀分散于凝胶组合物中。混合凝胶组合物(B)可以很快凝固,因此使得胶态食品很快可以食用,其有助于计划。我们还发现容易获得良好的感观质量。产品在口中的质感以及胶态食品的口味和风味是良好的。通常发现现有技术中的产品口感不如期望的好,尤其是快速凝固的产品。
我们不希望受到理论的限制,但是我们相信多糖胶凝剂和运用至少60℃的热处理的组合,而不是例如在剪切破坏后的重建,使凝胶快速凝固,而蛋白质的存在防止了产生差的口感,这是快速凝固凝胶通常观察到的现象。特别优选的实施方案中,蛋白质是球蛋白。球蛋白优选是乳蛋白、植物蛋白或其混合物。优选的植物球蛋白是大豆蛋白和豌豆蛋白或其混合物。最优选球蛋白是乳蛋白,白色干酪的蛋白,例如尤其优选乳脂干酪或乳脂干酪的替代品。更多关于球蛋白的信息提供于Food Science,Nutrition and Health第5版,Brian Fox和AllanCameron,(1989),出版商Edward Arnold。混合凝胶(B)中的蛋白质含量优选为1.5-12wt%,更优选为2-6wt%。合适部分或全部蛋白质由存在于凝胶(A)中的蛋白质来提供。凝胶(A)中蛋白质的含量优选为2-12wt%,更优选为3-8wt%。
优选凝胶(A)基本上不含κ和ι卡拉胶;尤其是如果凝胶(A)不是剪切凝胶。“基本上不含”的意思是优选不存在等于或超过其临界浓度的量的κ和ι卡拉胶。更优选凝胶(A)根本不含有κ和ι卡拉胶,除非凝胶(A)是剪切凝胶。同样地,组合物(B)优选基本上不含,优选完全不含κ和ι卡拉胶。
凝胶(A)的pH优选低于6,更优选pH为4-5.5。同样,组合物(B)的pH优选低于6,更优选为4-5.5。
凝胶系统通常遇到脱水收缩问题。尤其是在含有酪蛋白的凝胶系统的情况中。凝胶(A)和制得的胶态食品会发生脱水收缩问题。我们发现使用我们的发明可以减少或甚至可以完全避免脱水收缩问题。尤其是,当使用剪切作为凝胶(A)时,当基本上避免凝胶(A)和/或组合物(B)中存在κ和ι卡拉胶时和当运用pH低于6尤其是pH4-5.5的凝胶(A)和/或组合物(B)时,我们发现了脱水收缩的益处。尤其是,当组合运用这些措施中的两种或多种时可以获得有益的结果。
优选用热可逆非淀粉多糖胶凝剂制得凝胶(A),这样的胶凝剂选自琼脂、吉兰胶、琼脂糖、红藻胶(furcelleran)、黄原胶和槐豆胶的组合、黄原胶和魔芋粉的组合,及其两种或多种的混合物。最优选的胶凝剂为琼脂。
如果凝胶(A)是基于阳离子敏感性胶凝剂,例如通过包括钠、钾和/或钙盐来将阳离子掺入凝胶(A)中,例如来提高凝胶强度或使得凝胶更快凝固。然而,盐可以作为给予口味或风味的食品成分放入。在那种方法中,可以导致混合凝胶组合物(B)作为相对强的凝胶相当快地凝固,即使凝胶(A)可能是较弱的凝胶。
凝胶(A)中多糖胶凝剂的含量通常为0.1至5wt%,优选为0.2至3wt%。最佳量取决于所用胶凝剂的组成和类型。含量应当高于临界浓度。
我们发现混合凝胶组合物(B)中的主要部分应当优选由水和脂肪组成。组合物(B)中混合水和脂肪的含量优选为60-99wt%,更优选为70-98wt%。组合物(B)中的水含量优选为45-98wt%,更优选50-90wt%。同样,凝胶(A)中水和脂肪的混合量优选为60-99wt%,更优选70-98wt%。凝胶(A)的水含量优选为45-98wt%,更优选为50-90wt%。因而可以将水掺入凝胶(A)中。然而,凝胶(A)中的部分或全部水是原始的,例如来自已包括于凝胶(A)中的奶油、牛奶、乳脂干酪和/或其替代品。同样地,本发明方法中可以将这样的成分和凝胶(A)混合,由此给组合物(B)提供水分含量。然而,将这样的成分掺入组合物(B)中而不是通过凝胶(A)是不优选的。
可以以本身已知的方法制备凝胶(A)。例如如EP355908中所述的使用Votator制得剪切凝胶。制备后,将凝胶(A)装入容器中来获得半成品。通常,将凝胶(A)装入容器中后,将容器密闭使得其适于运输、防止污染并确保产品的货架期。给使用者的说明书例如可以作为和容器一起的小册子、粘贴于容器上的打印标签上或直接打印在制成容器的原料上来提供给使用者。给使用者的说明书可以指导使用者怎样根据本发明方法使用半成品来制备胶态食品。
为了制备胶态食品,将凝胶(A)的密闭容器打开,并将容器中至少部分凝胶(A)加热至至少60℃的温度。凝胶(A)密闭容器的打开可以包括例如将盖子戳穿或例如通过倾倒或通过旋塞将凝胶(A)转移进另一个容器中,例如,厨房碗中。因为最小打开容器能确保凝胶(A)安全加热而没有产生不可接受压力的风险。例如可以电炉上进行加热。优选选择的加热方法是以相对均匀的方式加热凝胶(A)。优选的加热方式是在微波炉中。也可以使用其它方法。如果加热没有相对均匀地遍及组合物,然后可以合适地将组合物搅拌或混合来避免局部过热。
我们发现凝胶组合物优选加热不超过95℃。这还可以防止组合物的沸溢,其另外影响了所期望的容易而快速地制备胶态食品。
优选将凝胶(A)加热至60-95℃的温度。如上所述,凝胶熔化和凝胶凝固不是瞬间的过程并优选组合物(B)的性质主要由凝胶(A)来决定。我们发现,不需要全部熔化凝胶(A),即,全部微观和宏观凝胶结构已经消失。相应地,当混合凝胶组合物(B)凝固时不需要全部潜在可获得的凝胶分子来参与构建的宏观凝胶结构。通常如果所得到的结构失去了其流动性并可以切割而没有显示出流动就足够了。
在实践中,通过试验和误差可以容易地决定适于所给量特定凝胶(A)的合适热处理,凝胶(A)与所给量和类型的食品成分混合,使用特定的加热装置。如果发现获得的凝固凝胶组合物(B)在口中相对硬而凝胶(A)在加热过程中大部分熔化,或如果组合物在加热过程中开始沸溢,然后可以尝试较短的热处理或在较低的热容量或较低的温度下来处理。如果发现凝胶凝固需要太长的时间或根本没有发生凝固,然后运用较长时间的热处理或较高的热容量处理或较高的温度。如果在完成热处理之前将食品成分和凝胶(A)混合通常最易于发现合适的热处理。然而该方法的不利之处在于通常这不是获得最短可能凝胶固定时间的方法。
我们发现在实践中,如果将凝胶(A)加热至65-90℃,最优选为70-85℃,并一达到目标温度就停止热处理,通常可以获得良好的结果。这尤其是在以下的情况中:如果在达到确定的加热温度之前将一种或多种食品成分和凝胶(A)混合,即如果将混合凝胶组合物(B)加热至该温度并一达到目标温度就停止处理。
优选实施方案中,在加热前,将凝胶(A)中包装中取出,并在加热之前、期间或之后,将凝胶(A)和一种或多种食品成分混合,将混合凝胶组合物(B)放入模子中。然后使凝胶凝固,优选在静止状态下。与凝胶(A)是否在其原始包装中或在例如厨房碗中加热无关,优选,在加热后将混合凝胶组合物(B)转移进模子中。这种方法中,避免了模子的加热并因此凝胶的凝固更快发生。模子例如可以是焙烤罐或焙烤铁板上的果馅饼环。模子还可以是可食模子,例如由糕点、焙烤的面团、奶油水果蛋白饼、蛋糖霜等等制得。模子还可以是部分可食的,例如,通过保持装置如焙烤铁板上的果馅饼环和可食基料例如底部的饼干基构成。可以在加热之前或之后将混合凝胶组合物倒入模子中。如果需要,可以将凝胶(A)倒入烧杯或其它容器中,并在其中加热并和一种或多种食品成分混合,此后倒入或另外转移至模子中。优选实施方案中,使其中的凝胶组合物(B)凝固的模子是可食模子或包括可食基料的保持装置。
本发明方法还非常适于制备含有两层或多层胶质层的胶态食品,胶质层具有不同的组成。优选制得易于相互辨认的胶质层。例如,分开的碗中装有的凝胶(A)可以和具有不同颜色的给予口味或风味的食品成分混合,例如,香草/糖、巧克力和草莓,并加热来提供具有不同口味、风味和颜色的多种混合凝胶组合物(B)。为了制备多于一层胶质层的胶态食品,将这样加热过的组合物(B)放入模子中并使其在静止状态下凝固。随后,将下一种加热过的组合物(B)倒在第一层上并使其在静止状态下凝固。如果非常需要,可以以相应的方式加上更多层。
糖可以存在于凝胶(A)中或在加热的组合物(B)在模子中凝固之前与之混合,优选在静止状态下。然而,本发明方法中优选避免使用大量的糖,因此在半成品中也优选避免了大量的糖。我们发现糖会影响凝胶的凝固。因此,凝胶(A)和混合凝胶组合物(B)优选不含有高于35wt%的单糖和双糖。更优选凝胶(A)和混合凝胶组合物(B)中的单糖和双糖含量低于25wt%,尤其低于15wt%。
加热后,如果可以,将组合物转移至模子中,使凝胶凝固,优选在静止状态下。这可以通过将产品放于室温下冷却来进行,但是优选运用冷却技术,例如通过将产品放入冰箱或冷却柜或例如通过通风机使产品周围的空气快速流动。通常不需要使凝胶凝固成已经获得平衡的程度,提供的产品胶态部分凝固成失去其流动性的程度。通过所需的食用温度和提供可快速食用产品的希望来决定是否使凝胶进一步凝固,或改为预先制备使得当需要时产品立即可以食用。
凝胶(A)可以包括组分如脂肪、奶油、牛奶和/或糖。在凝胶(A)的制备中,通常优选在凝胶(A)开始在其容器中凝固之前的过程中早期混合所有的组分。这有助于获得良好的货架期,例如通过在使剪切凝胶凝固之前将组合物巴氏杀菌或灭菌来实现。
优选实施方案中,混合凝胶组合物(B)包括来提供适于制备如干酪饼或干酪饼样产品的组合物的食品组分。该实施方案中,混合凝胶组合物(B)优选包括奶油、奶油替代品、乳脂干酪、乳脂干酪替代品或其两种或多种的混合物。这优选通过将奶油、奶油替代品、乳脂干酪、乳脂干酪替代品或其两种或多种的混合物放入凝胶(A)中来获得。
为了提供良好的口味和风味,混合凝胶组合物(B)优选包括1-50wt%,更优选5-40wt%,尤其是10-35wt%的脂肪。脂肪为主要由甘油三酯构成的组合物。它们在室温可以是液体、固体或半固体。适于用作本发明方法中脂肪的原料包括乳脂肪、椰子脂、向日葵油、大豆油、Canola油和具有低芥酸含量的源自油菜变种的相似的油、橄榄油、棕榈油、其馏分及其两种或多种的混合物。优选实施方案中,组合物(B)中的部分或全部脂肪由凝胶(A)中的脂肪来提供。如此容易使脂肪以分散的颗粒或液体的形式存在。凝胶(A)的脂肪含量优选为1-50wt%,更优选5-40wt%,尤其是10-35wt%。通过将例如奶油、乳脂干酪、奶油替代品、乳脂干酪替代品或其混合物各自放入凝胶(A)或组合物(B)中来适当地将部分或全部脂肪掺入凝胶(A)或组合物(B)中。优选这样的原料包括于凝胶(A)中。
凝胶(A)可以进一步包括次要成分例如食品酸,例如柠檬酸,和防腐剂,例如山梨酸钾等等。凝胶(A)还可以包括例如少量的增稠剂,例如瓜尔豆胶。然而,优选凝胶(A)或组合物(B)不包括大量的增稠剂如淀粉,天然淀粉或改性淀粉。更优选,凝胶(A)和组合物(B)含有0-0.5wt%的淀粉。最优选根本不含有淀粉。相似地,优选避免使用在高温提高粘度的增稠剂。例如,优选实施方案中,加热后将凝胶(A)转移至模子中,在拌入一种或多种食品成分后,使凝胶凝固。如果凝胶(A)在加热时变得非常粘,这可能更困难。因此,凝胶(A)优选不含有基本量的羟丙甲基纤维素或甲基纤维素。更优选,凝胶(A)中这些纤维素衍生物的含量为0-0.1wt%。最优选,凝胶(A)根本不含有这些纤维素衍生物。同样,优选组合物(B)中不含有这些原料。
贯穿该说明书的所有部分,百分比和比例是依据重量的,除非另外指出。除了在操作和比较实施例中,或其中另外明确指出,该说明书中的所有数量应当理解为通过词语“约”来改变。
术语“包含”意思是不限制任何随后所描述的要素,而是包括主要或次要功能重要性的非特定要素。换句话说,所列的要素或选项不需要穷举。不管何时使用词语“包括”或“具有”,这些术语意味着等于如上所定义的“包含”。
实施例1
专业厨师使用他的常规配方和如下的制备方法来制备迷你咖啡干酪饼。
将饼干基混合物在烤炉中加热5分钟。然后将基料放入8个小模子中。
8个迷你干酪饼胶态部分的配方:
15g明胶
2茶匙液体咖啡浓缩物
150g软红糖
450g Philadelphia乳脂干酪
300ml掼打奶油
300ml水
将糖和部分水放入盘中。将明胶粉撒在冷水上并拌入水中。将混合物煮沸并将剩余的水也煮沸并加入。将这连续搅拌。溶解明胶需要11分钟。将该混合物放在旁边凝固并使其冷却数分钟。
将乳脂干酪和咖啡浓缩物放入食品加工机中并简短搅拌。然后将其转移至碗中。在KenwoodTM搅拌机中搅打奶油。将明胶混合物拌入乳脂干酪混合物中。然后将搅打的奶油拌入混合物中。将所得到的组合物倒在模子中的饼干基上。将产品放入冰箱中凝固。
总的制备时间为30分钟。获得可以食用产品的最短凝固时间为1小时45分钟。厨师说明他通常将产品放置过夜来确保在食用时产品已经充分凝固。
使用以下的组合物来制备用作凝胶(A)的剪切凝胶:
54重量份(pbw)Philadelphia乳脂干酪,来自卡夫食品(KraftFoods),UK
1pbw琼脂
19pbw Elmleasingle(奶油替代品,来自Van den Bergh Foods LtdUK,包括酪乳和植物油的混合物。脂肪含量为13%)
26pbw水。
如下制得剪切凝胶。将奶油和水放入烧杯中并搅拌。将琼脂冷分散于混合物中并搅拌约5分钟。将混合物和乳脂干酪放入装备有搅拌器并和热水供应连接的夹套容器中。将盖关闭。以低速运行搅拌器并启动加热。将温度升至90℃并将搅拌器速度提高至350rpm。然后将容器的夹套连接至冷水供应。继续搅拌直至组合物的温度降低至15℃。然后将组合物倒入500ml的无菌塑料瓶中。将盖子旋上并将瓶子保存于冰箱中直至进一步的使用。
剪切凝胶含有4wt%乳蛋白。单糖和双糖含量为3wt%。脂肪含量为15wt%。水含量为76wt%。剪切凝胶中存在的水和脂肪的混合含量为91wt%。储存数天后,剪切凝胶仍然是流动的。其具有粘稠的、容易用勺子舀动的稠度。
将剪切凝胶用作凝胶(A)来制得具有以下配方的咖啡干酪饼:
500g剪切凝胶
50g软红糖
2茶匙咖啡浓缩物
如上制得含有饼干基混合物的模子。将糖、咖啡浓缩物和剪切凝胶放入陶瓷碗中并简短搅拌。将混合物在650瓦特的微波炉中加热5分钟。在加热过程中简短搅拌两次。5分钟后,混合凝胶组合物(B)已经达到81℃的温度。用手动搅拌器简短搅打。将混合物倒在模子中的饼干基上并将干酪饼放入冰箱中。制备时间仅为8分钟。在冰箱中10分钟后,凝胶已经凝固且干酪饼可以食用。
厨师判断从剪切凝胶制得的干酪饼具有非常好的结构、口味和风味。它们和由他的传统配方制得的干酪饼一样好。对于基于剪切凝胶的配方,制备时间、凝固时间、工作量和所用的且其后待清洗的器具量全部显著减少。
实施例2
从以下组合物制得剪切凝胶:
54pbw“美式全脂软乳酪”,来自Yoplait,UK。(这是一种乳脂干酪替代品,适于素食者)
0.5pbw琼脂
19pbw由脱脂奶和植物脂肪混合物构成的低脂肪替代品。脂肪含量为10%。
25pbw水
1pbw山梨酸钾溶液(10%溶液)
0.11pbw柠檬酸
如下制得剪切凝胶。将脱脂奶/植物油混合物和乳脂干酪替代品和水、山梨酸盐以及柠檬酸放入搅拌机中。打开搅拌机。将琼脂分散于混合物中。将所得到的混合物放入刮擦表面热交换器(SSHE)中并预热至85℃。从这将产品放入500psi的单级均质机中。接着将其在另一110℃的SSHE中巴氏杀菌12秒。处理的流速是120升/小时。用水将产品在SSHE中冷却至45℃,然后通过乙二醇冷却的SSHE冷却至14℃。在使用Metal box SL1无菌罐滤器无菌包装之前将其保存于密封的无菌罐中。将产品装入用锡箔盖密封的150ml塑料罐中并粘上产品名称和生产日期。
剪切凝胶含有3wt%蛋白质,4wt%碳水化合物,17wt%脂肪和74wt%水。
将说明书制成给使用者的产品操作指南。教导使用者将产品加热至至少75℃1分钟,来激活凝固过程。可以在加热过程之前或之后加入组分。对于冷食产品,建议在食用前冷冻15分钟。还可以将热食产品凝固15分钟并可以保持是热的。
实施例3
从以下配方制得基于烟熏鱼的胶态食品。
25g QimiQ(QimiQ含有1wt%明胶,另外只含有乳奶油和脱脂奶。QimiQ从Hama Foodservice,Austria获得)
125g烟熏鲭鱼
125g乳奶油
1/2茶匙细碎的莳萝尖
柠檬汁
白胡椒
盐
芥末
将QimiQ搅打直至流畅。将烟熏鱼切碎并和调味料以及莳萝尖一起加入。搅打奶油并拌入混合物中。然后将混合物装入模子中并放入冰箱中。制备时间为10分钟(不包括切鱼和莳萝尖的时间)。
使用实施例1中所述的作为凝胶(A)的剪切凝胶用本发明方法制得相似的产品。配方中,使用375g剪切凝胶替代QimiQ和奶油。剪切凝胶不需要搅打。在碗中混合全部成分后,将碗放入微波炉中并在全容量加热3分钟。温度达到72℃。然后将组合物倒入模子中并放入冰箱中。制备时间是5分钟(不包括切鱼和莳萝尖的时间)。
使产品凝固60分钟后,将它们从冰箱中取出。基于剪切凝胶的产品完全凝固。可以容易地脱模并保持模子的形状。可以切割且质地是光滑的和奶油般的。
用QimiQ制得的产品还没有凝固且不能脱模。从相同重量的配方获得的产品体积较小,表明在制备过程中保留了较少的空气。
实施例4
从以下配方制得基于巧克力的胶质产品:
560g如实施例1中所述的剪切凝胶(用作凝胶(A))
100g巧克力碎片
3甜点心匙砂糖
1茶匙浪姆酒
将成分混合、简短搅拌并在微波炉中全力加热5分钟。组合物达到80℃的温度。将巧克力碎片熔化。然后将组合物完全简单搅拌并倒入4个小模子中并放入冰箱中60分钟。
为了比较,由相同配方除了剪切凝胶由250g QimiQ、62g牛奶和250g乳奶油替代制得产品。所用的制备方法是:
-搅打QimiQ至流畅
-熔化巧克力碎片。加入牛奶、砂糖和浪姆酒并充分搅拌
-搅打奶油并将其拌入
-将混合物放入4个小模子中并使组合物在冰箱中变得坚硬。
制备基于剪切凝胶(A)的组合物需要的时间显著比参照产品的短。对于基于剪切凝胶的产品,所用的且随后待清洗的用具比较少。在冰箱中20分钟后,基于剪切凝胶的产品完全凝固了。可以容易地脱模并保持容器的形状。可以切割且质地是光滑的和奶油般的。参照产品是不均一的和多块状的。有一块还没有凝固且不能脱模。甚至在冰箱中再放置2小时后,还是不能脱模。
实施例5
将含有如实施例2所述制得的剪切凝胶的容器的锡箔盖的2个地方戳穿,并将容器在微波炉中650瓦特加热1分钟20秒。除去锡箔。剪切凝胶的温度达到了约90℃。将加热的凝胶组合物转移至厨房碗中,并拌进约50g烟熏三文鱼片和3g切碎的莳萝。用勺子将混合物转移进小的泡芙糕点壳中。将壳放入冰箱中25分钟。将所得到的胶态食品作为点心食用。
胶态部分构成全部胶态食品的约一半体积,泡芙糕点壳构成另一半。剪切凝胶组合物构成胶态食品胶态部分的约70wt%,三文鱼和莳萝构成另外的30wt%。
实施例6
将含有如实施例2所述制得的剪切凝胶的容器的锡箔盖的2个地方戳穿,并将容器在微波炉中650瓦特加热1分钟10秒。除去密闭的锡箔。将两匙Tia Maria咖啡利口酒拌入加热的凝胶混合物中。用铝锡箔将容器盖上并放入冰箱中3小时。然后作为甜点使用。
胶态食品全部由胶态部分构成。剪切凝胶组合物构成胶态食品胶态部分的约80wt%。
实施例7
使用不同类型和含量的胶凝剂和盐来进行试验。
剪切凝胶的组成
53.7pbw如实施例2中所述的全脂软干酪(28%脂肪)
18.8pbw Elmleasingle(参见实施例1)
25.82pbw水
0.01pbw柠檬酸
0.1pbw山梨酸钾(10%溶液)
胶凝剂
盐
胶凝剂和盐的类型和含量如下
实施例7a:0.5pbw κ卡拉胶
0.3pbw NaCl(10%的水溶液)
实施例7b:0.6pbw ι卡拉胶
0.5pbw CaCl2.2H2O(10%的溶液)
实施例7c:0.6pbw吉兰胶
0.5pbw CaCl2.2H2O(10%的溶液)
实施例7d:0.6pbw κ卡拉胶和25%红藻胶
0.6pbw CaCl2.2H2O(10%的溶液)
剪切凝胶的制备
将山梨酸钾、水、Elmlea和柠檬酸放入夹套的加热容器中。边搅拌边缓慢加入胶凝剂并将搅拌持续5分钟。将软干酪加入并将混合物加热至50℃。然后将盐加入。将混合物加热至90℃,在该温度保持10分钟,然后在2小时内冷却至低于15℃。在整个制备过程中持续搅拌。将剪切凝胶保存于5℃。
树莓慕思的制备
将125g剪切凝胶在微波炉中加热至80℃。加热后,拌入20g树莓泥和15g糖。将混合物倒入小碗中并放置于5℃的冰箱中使其凝固。
获得的剪切凝胶相对稠。树莓慕思有点成。总体上,剪切凝胶不如基于琼脂的剪切凝胶使用起来那么方便。获得的胶态食品的口味和质地没有用基于琼脂的剪切凝胶获得的那些食品那样好。
实施例8
用2种不同类型的软新鲜干酪进行一系列的试验。它们的组成如下
软新鲜干酪 | Milklink* | Blackmore Vale** |
组成(wt%)水脂肪蛋白质碳水化合物 | 54316.46.0 | 60318.6痕量 |
*Milklink全脂软干酪,一种软新鲜干酪,可从Milklink Ltd,Staplemead Creamery,Frome,Somerset UK获得
**Blackmore Vale美式全脂软干酪,一种软新鲜干酪,可从Blackmore Vale Farm Cream Ltd,Shaftesbury,Dorset,UK获得使用以下的配方制得剪切凝胶,以pbw表示
实施例 | 8A | 8B | 8C | 8D | 8E |
Milklink | 51-18.9- | 51-18.92.44 | 48-18.9- | 54-18.9- | -5118.92.44 |
Blackmore Vale | |||||
脱脂奶 | |||||
乳奶油(48%脂肪) | |||||
水 | 29.50.50.085 | 27.050.50.11 | 32.50.50.085 | 26.50.50.09 | 27.050.50.14 |
琼脂 | |||||
柠檬酸 |
如实施例7中所述的制备剪切凝胶,加以必要的变更。获得的所有产品具有良好的稠度。它们使用方便。它们的组成如下,以wt%来表示。
实施例 | 8A | 8B | 8C | 8D | 8E |
水 | 743.9164.5 | 733.9174.5 | 763.7154.3 | 734.1174.6 | 765.0171.5 |
蛋白质 | |||||
脂肪 | |||||
碳水化合物 |
使用实施例7中所述的配方和制备方法,这些剪切凝胶可以合适地用于制备胶态食品,例如树莓幕思。
Claims (16)
1.制备胶态食品的方法,所述方法包括以下步骤:
(a)打开基于多糖胶凝剂的热可逆凝胶(A)的密闭容器,
(b)将凝胶(A)加热至至少60℃的温度,
(c)在步骤(b)中的加热之前、期间或之后,将凝胶(A)和至少一种给予口味或风味的食品成分混合,来提供含有至少1wt%蛋白质的混合凝胶组合物(B),使得凝胶(A)构成组合物(B)的50-98wt%,和
(d)使混合凝胶组合物(B)在模子中凝固。
2.根据权利要求1的方法,其中凝胶(A)具有低于6的pH。
3.根据权利要求1或权利要求2的方法,其中凝胶(A)基本上不含κ和ι卡拉胶。
4.根据权利要求1-3任一项的方法,其中将凝胶(A)加热至60-95℃的温度。
5.根据权利要求1-4任一项的方法,其中混合凝胶组合物(B)含有混合量为60-99wt%的脂肪和水。
6.根据权利要求1-5任一项的方法,其中模子是可食模子或含有可食基料的保持装置。
7.根据权利要求1-6任一项的方法,其中在混合凝胶组合物(B)的凝固过程中,运用冷却。
8.根据权利要求1-7任一项的方法,其中凝胶(A)含有选自琼脂、吉兰胶、琼脂糖、红藻胶、黄原胶和槐豆胶的组合、黄原胶和魔芋粉的组合,及其两种或多种组合的热可逆多糖胶凝剂。
9.根据权利要求1-8任一项的方法,其中凝胶(A)含有至少1wt%蛋白质。
10.根据权利要求1-9任一项的方法,其中蛋白质是球蛋白。
11.根据权利要求10的方法,其中球蛋白是乳蛋白、植物蛋白或其组合。
12.根据权利要求1-11任一项的方法,其中混合凝胶组合物(B)包含1-50wt%脂肪。
13.根据权利要求1-12任一项的方法,其中混合凝胶组合物(B)含有奶油、奶油替代品、乳脂干酪、乳脂干酪替代品或其两种或多种的组合。
14.根据权利要求13的方法,其中凝胶(A)含有奶油、奶油替代品、乳脂干酪、乳脂干酪替代品或其两种或多种的组合。
15.根据权利要求1-14任一项的方法,其中凝胶(A)含有混合量为60-99wt%的脂肪和水。
16.根据权利要求1-15任一项的方法,其中凝胶(A)含有1-50wt%脂肪。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110536606A (zh) * | 2017-04-25 | 2019-12-03 | 梅德勒有限公司 | 半固体食物替代品 |
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