CN1802099A - 稳定的干酪调味品 - Google Patents
稳定的干酪调味品 Download PDFInfo
- Publication number
- CN1802099A CN1802099A CNA2004800054720A CN200480005472A CN1802099A CN 1802099 A CN1802099 A CN 1802099A CN A2004800054720 A CNA2004800054720 A CN A2004800054720A CN 200480005472 A CN200480005472 A CN 200480005472A CN 1802099 A CN1802099 A CN 1802099A
- Authority
- CN
- China
- Prior art keywords
- cheese
- oil
- condiment
- squeezable
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 116
- 235000013409 condiments Nutrition 0.000 title claims abstract description 67
- 239000000839 emulsion Substances 0.000 claims abstract description 29
- 235000012976 tarts Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 229920002472 Starch Polymers 0.000 claims description 26
- 235000019698 starch Nutrition 0.000 claims description 26
- 239000003921 oil Substances 0.000 claims description 25
- 235000019198 oils Nutrition 0.000 claims description 25
- 239000008107 starch Substances 0.000 claims description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 14
- 239000003995 emulsifying agent Substances 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- -1 glucopyrone Natural products 0.000 claims description 8
- 239000000470 constituent Substances 0.000 claims description 7
- 230000009144 enzymatic modification Effects 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 5
- 239000003778 fat substitute Substances 0.000 claims description 5
- 235000013341 fat substitute Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 230000004048 modification Effects 0.000 claims description 3
- 238000012986 modification Methods 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 240000000560 Citrus x paradisi Species 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019485 Safflower oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000021302 avocado oil Nutrition 0.000 claims description 2
- 239000008163 avocado oil Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 235000021323 fish oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 2
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 2
- 229940113124 polysorbate 60 Drugs 0.000 claims description 2
- 235000005713 safflower oil Nutrition 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 239000007764 o/w emulsion Substances 0.000 abstract 1
- 239000002002 slurry Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 6
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 5
- 239000004334 sorbic acid Substances 0.000 description 5
- 235000010199 sorbic acid Nutrition 0.000 description 5
- 229940075582 sorbic acid Drugs 0.000 description 5
- 229920001285 xanthan gum Polymers 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 235000011054 acetic acid Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000002738 chelating agent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000019692 hotdogs Nutrition 0.000 description 2
- 235000011167 hydrochloric acid Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000003996 polyglycerol polyricinoleate Substances 0.000 description 2
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 102000015439 Phospholipases Human genes 0.000 description 1
- 108010064785 Phospholipases Proteins 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013011 aqueous formulation Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 229960004365 benzoic acid Drugs 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 229920001983 poloxamer Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- 239000004300 potassium benzoate Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000010235 potassium benzoate Nutrition 0.000 description 1
- 229940103091 potassium benzoate Drugs 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000011890 sandwich Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000010913 used oil Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
描述了可挤压干酪调味品。该干酪调味品是环境稳定的，并在低于3.75的pH下没有酸味。干酪调味品含有水包油乳液、酸化剂和在乳液形成之前加入的干酪成分。
Description
发明领域
本发明涉及稳定的干酪调味品。更特别地，本发明涉及可挤压干酪调味品，其在环境温度下稳定，从含有至少一种是水包油相成分的乳液制得，甚至在低于约3.75的pH下也没有酸味。
发明背景
许多销售的常规干酪产品用于如三明治、热狗、饼干、蔬菜和通心粉的食品项中。这样的常规干酪产品通常是冷藏的或融化的，前者通常粉碎并混合而无乳化剂，后者含有乳化剂并加热至巴氏杀菌温度。
和这样常规干酪产品相关的缺点包括产品费用、冷冻需要、食品使用应用中大量包装的困难，需要通常导致干酪产品香味特性差的灭菌。
这增强了对发展环境温度下稳定的良好口味干酪调味品的兴趣。因此，本发明涉及可挤压调味品，其在环境温度下是稳定的，从含有至少一种水包油相成分的乳液制得，甚至在低于约3.75的pH下也没有酸味。本发明的可挤压干酪调味品是制造能够负担的，容易包装，在环境温度下意想不到的稳定并由于调味品不需要巴氏杀菌或其它形式的热处理而富含香味。
附加信息
公开了制造可挤压调味品的工作。美国专利6,013,303，描述了含有胶状微晶纤维素的低脂肪可挤压酱。
公开了制造调味品的其它工作。美国专利6,153,238，描述了饰花机干酪产品。
仍然公开了制造调味品的其它工作。美国专利6,506,426，使用发酵培养基和酸乳来制造无脂或低脂干酪。
上述附加信息中没有描述环境稳定的干酪调味品，其从含有至少一种水包油相的乳液制得，即使在低于约3.75的pH下也没有酸味。
发明概述
第一方面，本发明涉及可挤压干酪调味品，包括：
(a)含有至少一种是水包油相成分的乳液；
(b)酸化剂；和
(c)干酪成分。
其中可挤压干酪调味品在环境温度下稳定，在低于约3.75的pH下没有酸味，并在形成乳液之前将至少约50.0％重量干酪调味剂加入油、水，或油和水两者中。
第二方面，本发明涉及和本发明第一方面的可挤压干酪调味品组合的食品。
第三方面，本发明涉及制造本发明第一方面的可挤压干酪调味品的方法。
如在此所用的，干酪成分意思是直接来自干酪粉末、酶改性干酪、熔化干酪、切碎干酪、天然干酪调料或其混合物的调料。稳定意思是微生物稳定(即，没有产生细菌、酵母和/或霉菌)和至少约五(5)周优选至少约八(8)周没有失去香味。稳定还意味着在环境温度下调味品中的水包油相至少十(10)周没有分离(即，没有形成乳状液)。没有酸味的意思是不比巴氏杀菌的干酪酸味更强。如在此所用的乳化剂，意思是减少油和含水配料之间界面张力的表面活性成分或成分混合物。可挤压意味着通过人手的挤压能从带口的塑料(例如，聚丙烯)瓶中倒出。
优选实施方案的详述
除了乳液要适于人食用，对于可用于本发明的乳液类型没有限制。优选，本发明所用的乳液包括至少一种水包油相成分。本发明可以和水相(即水)混合的油(例如脂肪)的说明性实例包括鳄梨油、可可油、玉米油、棉籽油、鱼油、亚麻籽油、葡萄油、橄榄油、棕榈油、花生油、菜籽油、红花油、芝麻油、大豆油、向日葵油，及其混合物等等。优选实施方案中，本发明所用的油在环境温度是液体的，最优选，大豆油。
本发明乳液中所用的乳化剂通常具有大于9.0的HLB，优选大于11.0，最优选，约12.0至约18.0，包括其中包含的所有范围。使用本发明的乳化剂实例包括PEG20三硬脂酸酯、PEG20三油酸酯、PEG20单硬脂酸酯、PEG20单油酸酯、PEG20单棕榈酸酯、PEG20单月桂酸酯脱水山梨醇，及其衍生物，及其混合物等等，所有在吐温和司盘的名称下从ICI Surfactants可购得。
用于本发明的其它乳化剂包括环氧乙烷和氧化丙烯的非离子共聚物，在普卢兰尼克的名称下从BASF AG可获得。用于本发明的更多其它乳化剂包括卵磷脂和甘油一酯和甘油二酯，以及聚甘油聚蓖麻油酸酯(PGPR)。然而，本发明可用的优选乳化剂是聚山梨酸酯60，或磷脂，尤其是用磷酸脂酶修饰的蛋黄衍生的磷脂(例如，来自Novo Nordisk的lecitase)，如公开于美国专利5,028,447，6,277,430中，其所公开的在此引入作为参考。例如，这些磷脂的供应商是M.G.Waldbaum Company和Inovo Food Ingridents。
本发明乳液中所用乳化剂的量通常约0.05至约8.0％，优选约0.5％至约6.0％，最优选约1.0至约4.0％重量乳化剂，基于调味品的总重，包括其中包含的所有范围。油通常占调味品重量的约5.0％至约65.0％，优选约15.0％至约55.0％，最优选约20.0％至约40.0％，基于调味品的总重，包括其中包含的所有范围。
注意到可以使用常规脂肪替代品来代替油或和油组合。本发明可用的优选脂肪替代品包括脂肪酸酯化的烷氧基化甘油酯组合物以及蔗糖脂肪酸酯。前者和后者分别描述于美国专利5,516,544和6,447,824中，其所公开的在此引入作为参考。当使用时，这样的常规脂肪替代品优选构成乳液中油总重的至少约30.0％，最优选至少约75.0％。
用于本发明的酸化剂仅限制于可以用于适于人食用的产品范围内。用于本发明的酸化剂种类的实例是醋酸、盐酸、乳酸、苹果酸、葡糖酸-δ-内酯、磷酸，及其混合物等等。本发明所用酸化剂的加入量优选使可挤压干酪调味品的pH低于约3.75，优选pH低于约3.6，最优选pH约2.75至约3.45，包括其中包含的所有范围。因此，通常，酸化剂的加入量约0.1至约1.0％重量酸，(即，未稀释形式的酸)，基于可挤压干酪调味品的总重。优选实施方案中，本发明所用的酸化剂是盐酸或磷酸和乳酸的混合物，乳酸占酸化剂混合物总重的不超过约40.0％重量。另一优选实施方案中，可挤压干酪调味品基本上没有醋(醋酸)，因此基本上没有的意思是低于约0.1％重量，基于调味品的总重。最优选实施方案中，本发明的可挤压调味品不含有醋酸。
食品级淀粉(即，改性的、非改性的、速溶的或蒸煮过的(cook-up))可以用于本发明，特别地，当可挤压干酪调味品低于约55.0％重量油时。这样的淀粉(例如，玉米、含蜡玉米、土豆、稻米、木薯、小麦或其混合物)是已知的增稠剂，通常从供应商如NationalStarch and Chemical Company和E.W.Staley ManufacturingCompany购得。速溶淀粉通常是用于本发明可挤压干酪调味品中的优选淀粉，尤其优选从National Starch and Chemical Company获得的Ultraspersee。本发明可挤压干酪调味品中所用的淀粉量通常为约1.0至约6.0％重量淀粉，基于调味品的总重，包括其中包含的所有范围。
本发明可挤压干酪调味品的粘度通常为约60,000cps至约300,000cps，优选75,000cps至约225,000cps，最优选90,000cps至约150,000cps，包括其中含有的所有范围。如在此所用的粘度意思是用布氏粘度计在T-D轴RPM设定为5约环境温度下进行30-60秒获得的值。
甜味剂可以用于本发明，包括例如糖浆、蔗糖、葡萄糖、糖精、阿斯巴甜、右旋糖、乳糖、levelose、麦芽糖、果糖，及其混合物等等。当使用时，这样的甜味剂通常占可挤压干酪制品总重的低于约25.0％重量。
蛋白质可以用于本发明。使用的优选蛋白质源是乳清、大豆、酪蛋白酸盐或其混合物。用于可挤压干酪调味品中的蛋白质量仅限制于加入量在不会影响调味品所期望风味的范围内。通常蛋白质的使用量低于约5.0％调味品重量。
可以用于本发明可挤压干酪调味品的优选任意添加剂包括盐(和其它佐料和调料)、维生素、人造香料和色素、果酱、胶质、防腐剂、抗氧化剂、螯合剂、肉如火腿和培根片或颗粒、缓冲剂、蔬菜片或颗粒、水果片或颗粒，及其混合物等等。当使用时，这样的任意添加剂总的构成不高于干酪调味品总重的约20.0％重量。水补足可挤压干酪调味品的平衡量。
适用于本发明的优选胶质说明性实施例包括纤维素、角豆荚、黄原胶、卡拉胶、瓜尔豆胶，及其混合物等等。适用于本发明的优选防腐剂包括苯甲酸钠、苯甲酸钾、山梨酸钾、山梨酸、苯甲酸，及其混合物等等。
适用于本发明的抗氧化剂包括维生素E、维生素C、抗坏血酸棕榈酸酯、叔丁基对苯二酚，及其混合物等等。适用于本发明的螯合剂包括EDTA及其盐、柠檬酸、三聚磷酸钠、碳酸钠、碳酸钾，及其混合物等等。
可以用于本发明的水果和蔬菜片通常足够小来适于通过常规挤压瓶上的开口。蔬菜片通常包括胡椒、胡萝卜、卷心菜、洋葱、花椰菜，及其混合物等等。水果片通常包括梨、苹果、葡萄、番茄，及其混合物等等。
当制造本发明可挤压干酪调味品时，通常将用于可挤压干酪调味品总量水的约80.0至约90.0％重量和淀粉混合来制得淀粉和水组合物。将该组合物搅拌来制得淀粉浆，其中可以加入任意添加剂。然后浆该淀粉浆和乳化剂、干酪香料和油混合并搅拌形成均质干酪调味品。优选实施方案中，通常最后加入用水稀释的酸化剂。最优选实施方案中，首先在制得和形成乳液之前将干酪香料和淀粉浆混合。如果需要，首先将干酪香料和用于调味品的总量为约10.0％至约20.0％重量的水混合来产生干酪混合物，然后可以将其加入淀粉浆、油或两者中。与怎样加入干酪香料无关，再次，本发明最优选的是在制得乳液之前将干酪香料(至少50.0％，和优选至少约75.0％，最优选全部)溶解和悬浮于水、油或两者中。制造乳液时，可以将配料(即，水、油和干酪香料)全部混合以致获得平滑和均质的调味品。
可挤压干酪调味品中所用的干酪成分量通常约3.0％至约25.0％，最优选约5.0％至约15.0％调味品重量(基于调味品总重)，如果干酪成分是直接来自熔化或切碎干酪的香料。如果干酪成分直接来自干酪粉末，所用的干酪粉末量通常为约2.0％至约10.0％，优选约2.5％至约8.0％调味品重量(基于调味品总重)。如果，另一方面，干酪成分是天然干酪香料，干酪成分通常构成调味品总重的约0.5至约5.0％，优选约1.0至约3.5％重量。
对于可以和本发明可挤压干酪调味品一起使用的食品种类没有限制。然而，通常，可挤压干酪调味品可以和蔬菜如土豆和花椰菜，含有小麦的产品如饼干、皮萨、面包、面包卷、百吉圈、薄片、咸饼干，尤其是和通心粉一起使用。这样的可挤压干酪调味品还可以和肉制品如热狗尤其是牛排一起使用。因此，在本发明处理中在热应用中使用本发明调味品，因此本发明的调味品可以加热约60℃至约70℃而没有破坏乳液。
本发明可挤压干酪调味品的包装通常是玻璃罐、食品级小袋或可挤压玻璃瓶。小袋优选用于食用应用，和可挤压塑料瓶优选用于装饰用途。
提供了以下实施例来帮助理解本发明，实施例并不意欲限制权利要求的范围。
实施例
首先将水和速溶淀粉混合制得淀粉浆，然后将其和油混合来制得稳定的干酪调味品(pH约为3.2)。还制得乳化剂和干酪成分的混合物并在将任何油加入淀粉浆之前将混合物加入淀粉浆中。在大气压和环境温度下在常规搅拌机的适度剪切下获得混合。在混合中加入所有的其它添加剂。
| 组分 | ％重量 |
| 水 | 39.0-42.0 |
| 大豆油 | 39.0-42.0 |
| 速溶淀粉 | 4.0-4.5 |
| 蔗糖 | 2.8-3.2 |
| 乳化剂(酶改性蛋黄) | 2.8-3.2 |
| 盐 | 1.2-1.4 |
| 磷酸(90％水) | 2.8-3.2 |
| 山梨酸 | 0.08-0.11 |
| 黄原胶 | 0.08-0.11 |
| CaNa2EDTA | 0.007-0.008 |
| 酶改性的干酪香料 | 1.8-2.4 |
| 天然干酪香料 | 0.7-0.8 |
| 乳清蛋白 | 0.7-0.8 |
| 食品色素 | 0.10-0.13 |
| 乳酸(50％水) | 0.15-0.25 |
| 组分 | ％重量 |
| 水 | 29.0-34.0 |
| 大豆油 | 29-32 |
| 切德干酪 | 2.0-4.0 |
| Cheeztang，无色 | 1.4-1.8 |
| 酶改性蛋黄 | 2.4-2.8 |
| 淀粉，Ultrasperse M | 1.8-2.2 |
| 磷酸，85％水 | 0.5-0.7 |
| 乳酸，50％ | 0.15-0.25 |
| 盐，粒状 | 1.8-2.0 |
| 淀粉糖浆 | 18.0-21.0 |
| 黄原胶 | 0.25-0.4 |
| 山梨酸 | 0.08-0.13 |
| FD&C黄#5：稀释的(10％色素，90％水) | 0.045-0.055 |
| FD&C黄#6：稀释的(10％色素，90％水) | 0.045-0.055 |
| CaNa2EDTA | 0.007-0.009 |
| 脱水甜乳清 | 3.8-4.2 |
| 组分 | ％重量 |
| 水 | 29.0-34.0 |
| 大豆油 | 35.0-39.0 |
| 切德干酪 | 9.0-11.0 |
| 酶改性蛋黄 | 2.4-2.8 |
| 淀粉，Ultrasperse M | 4.2-4.6 |
| 磷酸，85％水 | 0.5-0.7 |
| 盐，粒状 | 1.0-1.4 |
| 蔗糖，精制，粒状 | 2.8-3.2 |
| 黄原胶 | 0.08-1.2 |
| 山梨酸 | 0.08-1.2 |
| CaNa2EDTA | 0.007-0.009 | |
| 乳清蛋白浓缩物，55％ | 0.6-0.8 | |
| 配料 | ％重量 | |
| 水 | 29.0-33.0 | |
| 大豆油 | 27.0-29.0 | |
| 切德干酪 | 9.0-11.0 | |
| 酶改性蛋黄 | 2.5-2.7 | |
| 淀粉，Ultrasperse M | 1.8-2.2 | |
| 盐酸 | 0.45-0.65 | |
| 乳酸，50％ | 0.18-0.22 | |
| 盐，粒状 | 1.7-1.9 | |
| 淀粉糖浆 | 18.0-22.0 | |
| 黄原胶 | 0.23-0.27 | |
| 山梨酸 | 0.08-0.13 | |
| CaNa2EDTA | 0.007-0.009 | |
| 脱水甜乳清122050 | 2.8-3.0 | |
将每个制得的可挤压干酪调味品放置于约十(10)个密封的十四(14)盎司聚丙烯瓶中并保存于环境温度下。约八(8)周后，没有观察到细菌、酵母和/或霉菌生长，没有观察到乳状液。
还有，约十(10)名专家小组从制得的可挤压干酪调味品取样并评价调味品保留了所有香味和没有酸味，甚至在环境温度下放置约十(10)周后。
上述获得的结果表明了当保存于环境温度甚至延长的时间段时，本发明可挤压干酪调味品是出乎意料的稳定和口味良好。结果还表明了在制得乳液之前首先加入干酪成分可以获得稳定的干酪调味品。
Claims (20)
1.可挤压干酪调味品，包括：
(a)含有至少一种是水包油相成分的乳液；
(b)酸化剂；和
(c)干酪成分
其中可挤压干酪调味品在环境温度下是稳定的，在低于约3.75的pH下没有酸味，并在乳液形成之前将至少约50.0％重量的干酪香料加入油、水或油和水两者中。
2.根据权利要求1的可挤压干酪调味品，其中油占调味品的约5.0至约65.0％重量。
3.根据权利要求1的可挤压干酪调味品，其中油是鳄梨油、可可油、玉米油、棉籽油、鱼油、亚麻籽油、葡萄油、橄榄油、棕榈油、花生油、菜籽油、红花油、芝麻油、大豆油、向日葵油，或其混合物。
4.根据权利要求1的可挤压干酪调味品，其中乳液含有HLB高于约11.0的乳化剂。
5.根据权利要求1的可挤压干酪调味品，其中乳液含有选自聚山梨酸酯60和蛋黄衍生磷脂的乳化剂。
6.根据权利要求1的可挤压干酪调味品，其中乳液含有除油以外的脂肪替代品或替代油的脂肪替代品。
7.根据权利要求1的可挤压干酪调味品，其中可挤压干酪调味品的pH为约2.75至约3.45。
8.根据权利要求1的可挤压干酪调味品，其中酸化剂是醋酸、盐酸、苹果酸、葡糖酸-δ-内酯、乳酸、磷酸或其混合物。
9.根据权利要求1的可挤压干酪调味品，其中酸化剂是盐酸或磷酸和乳酸的混合物，其中混合物基本上没有醋酸并含有不高于约40.0％重量的乳酸。
10.根据权利要求1的可挤压干酪调味品，其中可挤压干酪调味品还含有改性的、未改性的、速溶或蒸煮过的淀粉，或其混合物。
11.根据权利要求1的可挤压干酪调味品，其中可挤压干酪调味品粘度为约60,000cps至约300,000cps。
12.根据权利要求1的可挤压干酪调味品，其中可挤压干酪调味品还含有肉、蔬菜、水果或其组合的颗粒。
13.根据权利要求1的可挤压干酪调味品，其中干酪成分是天然干酪香味干酪粉末、酶改性干酪、熔化干酪、切碎干酪、天然干酪香料或其混合物。
14.和可挤压干酪调味品组合的食品，其中可挤压干酪调味品包括：
(a)含有至少一种是水包油相成分的乳液；
(b)酸化剂；和
(c)干酪成分
其中可挤压干酪调味品在环境温度下是稳定的，在低于约3.75的pH下没有酸味，并在乳液形成之前将至少约50.0％重量的干酪香料加入油、水或油和水两者中。
15.根据权利要求14的和可挤压干酪调味品组合的食品，其中食品是蔬菜、肉，或水果。
16.根据权利要求14的食品，其中可挤压干酪调味品可以加热至约60℃至约70℃而没有破坏乳液。
17.制造在环境温度下稳定的可挤压干酪调味品的方法，包括以下步骤：
(a)制得淀粉和水组合物；
(b)将干酪成分加入组合物、加入油或加入组合物和油两者中；和
(c)在加入干酪成分后将组合物和油混合。
18.根据权利要求17的方法，其中在制得乳液前加入至少约50.0％重量的干酪成分。
19.根据权利要求17的方法，其中在制得乳液前加入约全部的干酪成分。
20.根据权利要求17的方法，其中还包括将酸化剂加入可挤压干酪调味品的步骤，其中可挤压干酪调味品没有酸味并具有低于约3.75的pH。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/376,778 | 2003-02-28 | ||
| US10/376,778 US7309510B2 (en) | 2003-02-28 | 2003-02-28 | Stable cheese condiment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1802099A true CN1802099A (zh) | 2006-07-12 |
| CN100577034C CN100577034C (zh) | 2010-01-06 |
Family
ID=32907995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200480005472A Expired - Fee Related CN100577034C (zh) | 2003-02-28 | 2004-02-06 | 稳定的干酪调味品 |
Country Status (11)
| Country | Link |
|---|---|
| US (1) | US7309510B2 (zh) |
| EP (1) | EP1596669B1 (zh) |
| CN (1) | CN100577034C (zh) |
| AR (1) | AR043401A1 (zh) |
| AU (1) | AU2004216502B2 (zh) |
| BR (1) | BRPI0408045B1 (zh) |
| CA (1) | CA2516030C (zh) |
| MX (1) | MXPA05009006A (zh) |
| PL (1) | PL212323B1 (zh) |
| WO (1) | WO2004075662A1 (zh) |
| ZA (1) | ZA200505999B (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108000B (zh) * | 2007-08-20 | 2012-07-18 | 杨林伟 | 一种功能性植脂食品配料的添加应用方法 |
| CN103392817A (zh) * | 2013-07-02 | 2013-11-20 | 黑龙江八一农垦大学 | 一种促熟切达干酪制备方法 |
| CN103783168A (zh) * | 2012-11-05 | 2014-05-14 | 内蒙古伊利实业集团股份有限公司 | 一种含牛油果的再制干酪及其制备方法 |
| CN105076461A (zh) * | 2015-08-31 | 2015-11-25 | 朱爱群 | 一种助于消化的奶酪 |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050186311A1 (en) * | 2004-02-23 | 2005-08-25 | Loh Jimbay P. | Method for acidifying and preserving food compositions using electrodialyzed compositions |
| US20050186312A1 (en) * | 2004-02-23 | 2005-08-25 | Kraft Foods Holdings, Inc. | Shelf-stable foodstuffs and methods for their preparation |
| US7887867B2 (en) * | 2004-02-23 | 2011-02-15 | Kraft Foods Global Brands Llc | Stabilized non-sour dairy base materials and methods for preparation |
| US20050220969A1 (en) * | 2004-02-23 | 2005-10-06 | Kraft Foods Holdings, Inc. | Shelf-stable cold-processed food compositions and methods for their preparation |
| ITTO20040263A1 (it) * | 2004-04-28 | 2004-07-28 | Abele Bertozzi Spa | Composizione di condimento a base di formaggio grattugiato |
| US20080050494A1 (en) * | 2006-08-25 | 2008-02-28 | Meyer Richard S | Low pH, shelf-stable, milk-based food product |
| US20080152759A1 (en) * | 2006-12-22 | 2008-06-26 | Yeong-Ching Albert Hong | Fresh Dairy Products with Improved Microbial Stability |
| US20100239740A1 (en) * | 2009-03-17 | 2010-09-23 | Meyer Richard S | Low sodium salt substitute compositions |
| AU2011218667B2 (en) | 2010-09-01 | 2014-06-26 | Lactalis Heritage Dairy, Inc. | Cheese products with enhanced melt and methods |
| US10258057B2 (en) * | 2011-08-26 | 2019-04-16 | Kraft Foods Group Brands Llc | Cheese with enhanced organoleptic and melting properties |
| US8999425B2 (en) | 2012-01-04 | 2015-04-07 | Jcr Technologies Llc | Low sodium salt substitute compositions |
| JP2016515813A (ja) * | 2013-03-15 | 2016-06-02 | ジェニール バイオテック，インコーポレーティッド | 再構成天然プロテイン・マトリクス |
| EP2983513B1 (en) * | 2013-03-15 | 2019-12-18 | PepsiCo, Inc. | Tailoring the wetting and lubrication properties of edible fat with low hlb emulsifiers or lecithins |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2882168A (en) * | 1955-12-20 | 1959-04-14 | Anthony J Rossi | Method of making a cheese flavored salad dressing |
| US3836683A (en) * | 1971-05-10 | 1974-09-17 | Nabisco Inc | Method of preparing shelf-stable pates |
| US4568555A (en) * | 1985-05-02 | 1986-02-04 | Nabisco Brands, Inc. | Cheese sauce |
| EP0319064B1 (en) * | 1987-12-03 | 1992-05-13 | Unilever N.V. | Process for the preparation of a water and oil emulsion |
| US5320860A (en) * | 1991-04-25 | 1994-06-14 | Recot, Inc. | Retort-stable low solid cheese base composition |
| US5427815A (en) * | 1993-12-10 | 1995-06-27 | Arco Chemical Technology, L.P. | Linked esterified alkoxylated polyols useful as reduced calorie fat substitutes |
| ES2160231T3 (es) * | 1995-02-22 | 2001-11-01 | Unilever Nv | Salsa que se puede cocinar a altas temperaturas. |
| US5895671A (en) * | 1996-05-02 | 1999-04-20 | Conagra, Inc. | Cheese culture medium and method for preparing no fat and low fat cheese products |
| US5731026A (en) | 1996-09-20 | 1998-03-24 | Nestec S.A. | Homogenized starch-based cheese product and methods of making same |
| US6013303A (en) * | 1997-01-09 | 2000-01-11 | Lipton | Low fat squeezable spread |
| US6227430B1 (en) * | 1998-04-30 | 2001-05-08 | The Boeing Company | FSW tool design for thick weld joints |
| AU4609599A (en) | 1998-08-12 | 2000-03-06 | Societe Des Produits Nestle S.A. | Texture base for a food product |
| US6153238A (en) * | 1999-04-22 | 2000-11-28 | Schreiber Foods, Inc. | Packaged decorator cheese product with cap |
| JP4211217B2 (ja) * | 1999-12-01 | 2009-01-21 | 味の素株式会社 | 食用油脂代替物 |
-
2003
- 2003-02-28 US US10/376,778 patent/US7309510B2/en not_active Expired - Fee Related
-
2004
- 2004-02-06 BR BRPI0408045-9A patent/BRPI0408045B1/pt not_active IP Right Cessation
- 2004-02-06 PL PL381131A patent/PL212323B1/pl not_active IP Right Cessation
- 2004-02-06 WO PCT/EP2004/001183 patent/WO2004075662A1/en active Application Filing
- 2004-02-06 ZA ZA200505999A patent/ZA200505999B/en unknown
- 2004-02-06 CN CN200480005472A patent/CN100577034C/zh not_active Expired - Fee Related
- 2004-02-06 CA CA2516030A patent/CA2516030C/en not_active Expired - Fee Related
- 2004-02-06 EP EP04708755.6A patent/EP1596669B1/en not_active Expired - Lifetime
- 2004-02-06 MX MXPA05009006A patent/MXPA05009006A/es active IP Right Grant
- 2004-02-06 AU AU2004216502A patent/AU2004216502B2/en not_active Ceased
- 2004-02-26 AR ARP040100601A patent/AR043401A1/es active IP Right Grant
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108000B (zh) * | 2007-08-20 | 2012-07-18 | 杨林伟 | 一种功能性植脂食品配料的添加应用方法 |
| CN103783168A (zh) * | 2012-11-05 | 2014-05-14 | 内蒙古伊利实业集团股份有限公司 | 一种含牛油果的再制干酪及其制备方法 |
| CN103783168B (zh) * | 2012-11-05 | 2016-01-20 | 内蒙古伊利实业集团股份有限公司 | 一种含牛油果的再制干酪及其制备方法 |
| CN103392817A (zh) * | 2013-07-02 | 2013-11-20 | 黑龙江八一农垦大学 | 一种促熟切达干酪制备方法 |
| CN103392817B (zh) * | 2013-07-02 | 2015-02-04 | 黑龙江八一农垦大学 | 一种促熟切达干酪制备方法 |
| CN105076461A (zh) * | 2015-08-31 | 2015-11-25 | 朱爱群 | 一种助于消化的奶酪 |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2516030C (en) | 2012-04-17 |
| US7309510B2 (en) | 2007-12-18 |
| MXPA05009006A (es) | 2005-10-18 |
| WO2004075662A1 (en) | 2004-09-10 |
| BRPI0408045B1 (pt) | 2014-07-01 |
| EP1596669B1 (en) | 2014-07-02 |
| PL381131A1 (pl) | 2007-04-30 |
| PL212323B1 (pl) | 2012-09-28 |
| CN100577034C (zh) | 2010-01-06 |
| BRPI0408045A (pt) | 2006-02-14 |
| EP1596669A1 (en) | 2005-11-23 |
| AU2004216502A1 (en) | 2004-09-10 |
| US20040170747A1 (en) | 2004-09-02 |
| AR043401A1 (es) | 2005-07-27 |
| CA2516030A1 (en) | 2004-09-10 |
| AU2004216502B2 (en) | 2007-10-04 |
| ZA200505999B (en) | 2008-04-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100577034C (zh) | 稳定的干酪调味品 | |
| RU2372783C2 (ru) | Эмульсия с пониженным содержанием масла и эмульгатором, формирующим вязкость | |
| CA1331307C (en) | Food products containing fish oils stabilized with fructose | |
| RU2395210C2 (ru) | Содержащая пищевые волокна эмульсия с низким содержанием углеводов | |
| RU2385642C2 (ru) | Пищевая композиция на фруктовой основе и способ ее приготовления (варианты) | |
| CA2591120A1 (en) | Starch comprising and ready-to-serve ambient stable fruit-based composition | |
| MXPA06004302A (es) | Emulsion que contiene fibra de bajos carbohidratos. | |
| CA2328314C (en) | Long chain alcohols admixed in sterol compounds | |
| US20040208980A1 (en) | Ambient stable starch product | |
| WO1995035035A1 (en) | Preparation and use of heat-treated mesomorphic phases in food products | |
| CA2369946A1 (en) | Food product comprising a variegate composition | |
| RU2366197C2 (ru) | Эмульсия с пониженным содержанием масла и эмульгатором, формирующим вязкость | |
| JP3440388B2 (ja) | サラダ用酸性ペ−スト状水中油型乳化脂 | |
| JP2001178388A (ja) | カスタード風味クリームとその製造法 | |
| JP7009080B2 (ja) | 酸性水中油型乳化組成物 | |
| RU2742619C1 (ru) | Майонезный соус | |
| MXPA06007092A (es) | Composicion alimenticia estable microbiologicamente y de sabor mejorado. | |
| JPH0595757A (ja) | 保存性良好なチーズスプレツド類及びその製造法 | |
| JP3621692B2 (ja) | 卵白様凝固物を具材として用いた水中油型酸性乳化液状食品 | |
| Warthesen et al. | 17 Food Chemistry for Engineers | |
| JPH11235161A (ja) | 無卵黄ドレッシング |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100106 Termination date: 20120206 |