TWI496543B - 儲藏穩定之烹調輔助劑及其製備方法 - Google Patents
儲藏穩定之烹調輔助劑及其製備方法 Download PDFInfo
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- TWI496543B TWI496543B TW094130207A TW94130207A TWI496543B TW I496543 B TWI496543 B TW I496543B TW 094130207 A TW094130207 A TW 094130207A TW 94130207 A TW94130207 A TW 94130207A TW I496543 B TWI496543 B TW I496543B
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Landscapes
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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Description
本發明係關於儲藏穩定之烹調輔助劑及其製備方法。
在傳統之烹飪及烹調中，廣泛使用高風味及美味之高湯。此高湯或清湯可以是以魚、肉或蔬菜為底而作為燉菜、燜菜、醬汁、湯及其他高品質及雅緻菜餚之基礎。另外，其亦可加入菜餚中以給予及/或加強美味。
高品質之高湯及清湯是餐館中廚師及家中餐食準備者根據傳統食譜製備。此高湯係在長時間製備後所得，其包含選擇之美味材料如肉、蔬菜、骨頭、香料等之切、烹調、煮及煨。此製備時間長且麻煩，而終究，此製得之產物並非儲存穩定且需於短時間內使用。然而此為廚師及消費者獲得濃郁(full bodyness)、好口感及好風味衝擊之高品質高湯及清湯之唯一方法。
此外，已發展出許多風味及味道加強劑且其可以購得。食品工業已發展出許多種用於各種烹飪應用之即用風味加強劑。這些可以是呈膏狀、粉狀、壓縮方塊或顆粒型式之濃縮清湯。此廣泛之烹飪基底不管是呈粉狀或膏狀型式，通常是由精確混合美味成分如鹽、糖、麩胺酸鈉、香料及選擇之調味料與載劑混合而得。
加入這些烹飪添加物幫助提供被添加食品美味及具有誘人之滋味。的確，在世界上，肯定地認為美味是高品質餐食的主要特性。美味是主觀的特性，且通常基於文化背景及烹調及烹飪習慣在不同的國家以不同之文字描述。然而美味可以被描述為讓餐食滋味及味道因不同之感官特性如快速味道衝擊、因口感而濃郁、因味道可口協調而味道延續及使唾液分泌之特性。例如，根據亞洲喜好，美味及附加之感官特性已被形容為第五味，稱為鮮味(Umami)。麩胺酸單鈉(MSG)被形容結合交互作用成分如核苷酸及NaCl為鮮味之主要成分。然而，鮮味有時可能不完整或有些太化學，在口中亦不舒服。鮮味主要在日本及日本菜被描述。另一方面，中國菜，世界上最複雜的烹飪之一，亦包括美味之味道描述。在中國菜及中國的思維中，鮮(XIAN)的表示係對應及描述美味之極致，因與鮮味(Umami)比較，其合併其他特點及其他感覺。在中國菜此謂鮮之表示被充分理解及經常使用，但因其似乎超越鮮味層面，故主觀敘述及特徵仍不清楚。
風味加強劑常使用於烹飪應用。添加這些風味加強劑，或者部分烹飪產品如湯、醬汁及餐食，藉由供給消費者要求之美味使其有更誘人之滋味。美味係關於整體食物產品感覺之烹飪意義。在世界任何區域，從西方至東方，皆知味道及風味的加強，且其約略對應於相同的感官分佈、味道豐富、濃郁等。
味道加強劑目前係與亞洲菜中的鮮味及/或覺有關。另一方面，即使西方的高湯亦為熟知其感官特性而利用於許多烹飪應用，在西方菜中鮮的概念並沒有直接的表示法。
雖然鮮味為廣知且被長時間研究，但鮮仍然未被充分定義，尤其是在分子層級上。然而，鮮為味道描述詞，在中國烹飪飲食文化中廣為了解並經常使用，其難以直接翻譯為西方語言。鮮字造字的兩個書寫文字直接翻譯為魚及羊，其指示味覺經驗的複雜。如同麩胺酸鹽及鮮味，鮮元素亦增強其他風味。加入許多不同地方菜中以增強風味的傳統中國高湯鮮度非常高。比較鮮與麩胺酸鹽或鮮味味覺，鮮遠遠更加複雜、全面及"豐富(comfortable)"，即，美味、愉悅、宜人。其非單方向的。
許多滋味及風味增強劑係為可獲得的，且主要基於以MSG及其他美味及芳香化合物為基礎之化學混合物。然而，這些混合物在優質的應用上並非總是令人滿意，因為整體感覺仍是化學的且沒有反映高湯的真實性及其為自家製造(home－made)之配製，不管其來源為何，不管是亞洲或西方。在另一方面，消費者不願意花長時間烹調烹飪高湯以獲得餐食應用之豐富基底，而仍對於作為成分或風味加強劑之烹調基料有需求，其係為儲存穩定且方便立即可用，亦為儲存穩定。
因此本發明之目的係為提供儲存穩定之食物組合物，其有用於容易及方便地提供食物製品美味，沒有既有產品之化學餘味的不便。支持本發明之基本構想係為提供任何儲存穩定及/或濃縮形式之食物組合物，其可以用於調味餐食及任何形式之可口餐食。上述簡單之調味動作，根據本發明之食物組成物亦應有用於加強第五味之味道特點，不管其被稱為鮮、美味、濃郁或其他任何文字。
本發明係關於儲藏穩定之烹調輔助劑，其包含－減量之MSG、IMP(肌苷單磷酸鹽(Inosine Monophosphate))及GMP(鳥嘌呤苷單磷酸鹽(Guanosine Monophosphate))，－10及20%之間重量之食物衍生酸及糖，及－20及45%之間之巨分子。
在一具體實施例，烹調輔助劑的所有成份可以為非自然來源，例如該烹調輔助劑可以由乾燥混合製備。
根據本發明之一較佳具體實施例，所有上述成份(MSG、IMP、GMP、食物衍生酸、糖及巨分子)為自然來源，因為方法中所使用之生產品而存在。
根據本發明有可能有肉類形式，素食之形式或其組合。所有以下之百分比對所有三種形式均為有效，除非有相反標示。其為基於乾燥物之重量。
所謂減量之MSG、IMP及GMP，吾人可了解，與既有產品比較，其含量至少低兩倍。在巨分子，吾人了解為多醣類、蛋白質及脂肪。
本發明之另一項重要特徵為MSG、IMP及GMP為自然來源。為確認組合物中這些不同成份之自然來源，不同之技術是為可能。最常用之步驟為基於同位素的13C/12C比率。例如由產品分離而來之麩胺酸單鈉鹽可以用結合至Europa 20－20同位素比率質譜分析儀之Roboprep分析儀分析，其可化學分解MSG及測定CO2 13C/12C同位素比率。在非自然MSG的情況，13C/12C同位素比率將低於自然者。此類型測量之細節為此領域技藝人士所知：參見例如Food Chemistry,Belitz－Grosch,Second Edition,pages 797－799,Abundance Ratios of Isotopes之某些細節。
減量之MSG為本發明產品之特徵，以及高量之食物衍生酸。食物衍生酸由有機酸、胺基酸及雙肽所組成之群取得。所有本說明書中之百分比均為重量百分比。
胺基酸及雙肽主要為離胺酸、肌肽、天冬醯胺酸、丙胺酸、麩醯胺酸、苯丙胺酸、天冬胺酸、具有最少量麩胺酸之鳥胺酸。有機酸主要為乳酸、檸檬酸、乙酸及蘋果酸。對於素食形式，沒有肌肽。
如前所述，MSG減量並且存在量為1及2%之間。此外，MSG並非添加之MSG，而為自然MSG，存在於獲得烹調輔助劑方法之基料。所包括之IMP及GMP的量為0.05及0.1%之間。
根據本發明NaCl亦存在於烹調輔助劑中。鹽可以是自然存在或添加者，視方法類型及所關注形式而定。鹽的量非常廣。
烹調輔助劑進一步包括8至20%之間之多醣類。這些多醣類由衍生之纖維素、果膠、刺槐豆膠、澱粉，單獨或組合所組成之群而得。對於素食形式，多醣類含量高於肉類形式。
儲藏穩定之烹調輔助劑進一步包含8至20%之蛋白質。這些蛋白質由膠原蛋白、明膠、肌凝蛋白、肌動蛋白，單獨或組合所組成之群而得。明膠、肌凝蛋白、及肌動蛋白在肉類形式更為特定。
最後，烹調輔助劑進一步含有至少一種選自由葡萄糖、果糖、甘露糖、山梨糖醇、甘油，單獨或結合所組成之群的碳水化合物。對於素食形式，糖的含量一般較肉類形式為高。
對於肉類形式，本發明一項重要特徵為產品於水相之結構，其完全不同於市場上既有產品之結構，其更可以被認為與下列所含之圖片有關。如上述已提者，根據本發明產品之第二重要特徵為感官特徵。
本發明在肉類形式之另一項特徵為低量之脂肪，其組成在0.2及15%之間。更特定者，烹調輔助劑具有自由脂肪酸含量在1.9及3.2%之間。
根據本發明之儲藏穩定之烹調輔助劑可以考慮不同之呈現形式。其可能是任何物理形式之組成，如方塊、粉末、膏狀、濃縮物、顆粒或液體。
本發明進一步關於如上所述儲藏穩定濃縮之烹調輔助劑之用途，其中輔助劑在取自由清湯、醬汁、脫水之湯、液體調味料、點心、製備餐食(冷藏或冷凍)組成之群之烹飪產品中的含量為基於該產品總重量之0.001及50%之間。
本發明進一步關於製備上述儲藏穩定之烹調輔助劑之方法，包含以下步驟：－將蔬菜及/或肉類混合或分開磨成粉，－將蔬菜以水燙過，－將蔬菜及/或肉類混合或分開水解，－停止水解，及－濃縮。
－體積減少於習知裝置中切或絞碎蔬菜及肉類。
－以水燙過蔬菜以水或蒸氣燙過。
－水解方法肉類及蔬菜分開地以酶水解。水解方法係依照技術。所使用之酶在肉類之情況例如為蛋白酶，在蔬菜之情況為碳水化合酶，例如為纖維素酶。
－停止水解以增加溫度去活化酶停止水解。
－濃縮所得之蔬菜或肉水解物以蒸發濃縮。
根據本發明，其係可能以只有蔬菜、或只有肉類或蔬菜及肉類兩者進行。在最後之例，以肉類及蔬菜分開地執行該方法：完成濃縮，最終將乾燥粉末一起混合。
關於所使用之肉類型態，並不重要：可使用豬肉、小牛肉、牛肉、羊肉、雞肉、鴨肉及任何其他類型之肉。其亦可能使用魚：在此情況，每種類型之魚均為可能。海鮮亦包含於魚之定義中。
關於蔬菜，其亦不具重要性：每種類型之蔬菜均可使用，如歐洲類型之蔬菜或中國類型之蔬菜。例如，吾人可使用胡蘿蔔、蕃茄、竹、菇類、蘿蔔、芹菜、蘆筍、包心菜、洋蔥、黃豆芽。
根據此方法之第一個具體實施例，水解結束之後，濃縮混合物以形成方塊或膏狀。根據第二個具體實施例，水解結束之後，濃縮混合物並乾燥成粉末或顆粒。
根據受訓小組對於美味的典型之鮮感官描述詞已鑑別出並列於下：－快速擴散：相當於消費者感覺遍及全口之第一感覺，－濃郁：相當於導致美味、完全、口感感覺之平衡的、所有味道的適當程度，－順口：相當於舌頭上之平滑覆蓋，－分泌唾液：此相當於剛攝食過後產品產生分泌唾液的強度，－餘味：此為攝食後產品留在口中之感覺。
已鑑別出這五個描述詞，並用於描繪特徵及分級使用以不同濃度之不同成份製得之不同產品。
可注意到許多關於感官特徵的描述詞不只與任何味道有關，而是與質地效果有關。例如餘味係指高湯成份與口中黏膜及舌頭上皮(此為味蕾所在處)可能的長時間交互作用。所以可以注意到感覺上的美味係於本發明文中理解指為超出味道本身之靈敏感覺。美味可以是具備條件為因為味道與口腔內部充滿重要或至少不可忽略之質感效果之交互作用。
根據本發明有不同使用烹調輔助劑之方法。在方塊、膏狀或粉末之例子，可將烹調輔助劑加在餐食上或餐食中，量則是視消費者想要的味道而定。一般，烹調輔助劑係以基於餐食總重量之0.001至10%之量加入或混合於餐食中。
根據另一項特徵，本發明係關於藉包括以下成分之天然立即可用烹調輔助劑方便地提供食物鮮特徵之方法：－減量之天然MSG、IMP及GMP－10及20%之間重量之天然食物衍生酸及糖，及－20及45%之間之天然衍生巨分子。
附圖說明肉類形式之本發明之烹調輔助劑結構，其中圖1表示既有產品之顯微鏡視圖，圖2表示肉類形式之本發明之烹調輔助劑之顯微鏡視圖，顯微鏡作用之目的係為比較市面產品(圖1)與根據本發明烹調輔助劑(圖2)之結構。將標本儲存於50℃，且以廣角落色螢光(epi－fluorescence)顯微鏡在以尼羅河紅(Nile red)水溶液染色脂肪相後於35℃檢測。將50微升之經染色標本置於經加熱於35℃之載玻片上，並覆蓋22公厘直徑玻璃之蓋玻片並觀察之。圖中之刻度為150微米。
在圖1，脂肪球為明顯。相反地，在圖2本發明之產品，有脂肪、蛋白質及多醣顆粒組成之膠粒堆積物。
以下實例更詳細例示本發明。
根據本發明，將1公斤菇類及1公斤火腿分開地分別切碎及絞碎。將菇類以水燙過，加入9公斤水、10公克纖維素酶及10公克蛋白酶至這些菇類，於50－60℃水解4至6小時。絞碎之肉亦以9公斤水及5公克蛋白酶於60℃之溫度水解24小時。水解結束時，提高肉及菇類水解物溫度以去活化該酶。兩者水解物均以蒸發及真空乾燥濃縮至溼度小於5%：將兩粉末混合在一起。
根據本發明，將1公斤菇類及1公斤竹筍分開切碎。菇類及竹筍分開以水燙過。然後，加入9公斤水、10公克纖維素酶及10公克蛋白酶至這些菇類，於50－60℃水解4至6小時。竹筍亦以9公斤水、10公克纖維素酶及10公克蛋白酶於相同於菇類之溫度及期間水解。水解結束時，提高菇類及竹筍水解物溫度以去活化該酶。兩者水解物均以蒸發及真空乾燥濃縮至溼度小於5%：將兩粉末混合在一起。
將根據實例1之產品以10%之量加入脫水雞清湯。於熱水中重組後，消費者有五個上述鮮描述詞之感知。
圖1表示既有產品之顯微鏡視圖。
圖2表示肉類形式之本發明之烹調輔助劑之顯微鏡視圖。
Claims (15)
- 一種儲藏穩定之濃縮烹調輔助劑，其包括以重量計1.0%至2.0%含量之MSG；0.05%至0.1%含量之IMP；0.05%至0.1%含量之GMP；以重量計10至20%之間之食物衍生酸及碳水化合物，其中該食物衍生酸係選自由有機酸、胺基酸及雙肽所組成之群；及以重量計20至45%之間之巨分子，其係選自由多醣類、蛋白質、脂肪及其組合所組成之群，其中多醣類係以8%至20%之量存在及蛋白質係以8%至20%之量存在。
- 如請求項1之儲藏穩定之烹調輔助劑，其中MSG、IMP、GMP、該食物衍生酸、碳水化合物及巨分子為天然來源。
- 如請求項1之儲藏穩定之烹調輔助劑，其中該胺基酸及雙肽係選自由離胺酸、肌肽、天冬醯胺酸、丙胺酸、麩醯胺酸、苯丙胺酸、天門冬胺酸、鳥胺酸及麩胺酸所組成之群。
- 如請求項1之儲藏穩定之烹調輔助劑，其中該有機酸係選自由乳酸、檸檬酸、乙酸及蘋果酸所組成之群。
- 如請求項1之儲藏穩定之烹調輔助劑，其中該多醣係選自由衍生之纖維素、果膠、刺槐豆膠、澱粉及其組合所組成之群。
- 如請求項1之儲藏穩定之烹調輔助劑，其中該蛋白質係選自由膠原蛋白、明膠、肌凝蛋白、肌動蛋白及其組合 所組成之群。
- 如請求項1之儲藏穩定之烹調輔助劑，其中該碳水化合物係選自由葡萄糖、果糖、甘露糖、山梨糖醇、甘油及其組合所組成之群。
- 如請求項1之儲藏穩定之烹調輔助劑，其中該烹調輔助劑具有在水相中之分子凝集物結構，其包括由具有水相包含物之多醣、蛋白質及脂肪形成之膠粒堆積物。
- 如請求項1之儲藏穩定之烹調輔助劑，其中該脂肪之量在0.2至15%之間。
- 如請求項1之儲藏穩定之烹調輔助劑，其為選自由方塊、粉末、膏狀、顆粒及液體所組成之群之物理形式。
- 一種如請求項1之儲藏穩定之濃縮烹調輔助劑之用途，其係用於添加至由清湯、醬汁、脫水之湯及液體調味料所組成之群之烹飪產品中，其添加量為基於該產品總重量之0.001及50%之間。
- 一種製備儲藏穩定之烹調輔助劑之方法，其中該儲藏穩定之烹調輔助劑包含以重量計1.0%至2.0%含量之MSG，0.05%至0.1%含量之IMP，0.05%至0.1%含量之GMP，以重量計10至20%之間之食物衍生酸及碳水化合物，其中該食物衍生酸係選自由有機酸、胺基酸及雙肽所組成之群，及以重量計20至45%之間之巨分子，該巨分子係選自由多醣類、蛋白質、脂肪及其組合所組成之群，其中多醣類係以8%至20%之量存在及蛋白質係以8%至20%之量存在， 該方法包括下列步驟：- 將選自由蔬菜及肉類所組成之群之至少一組份混合或分開研磨，- 將蔬菜以水燙過，- 將蔬菜及肉類混合或分開以酶水解，- 停止水解，及- 濃縮。
- 如請求項12之方法，其中該蔬菜及肉類係混合水解，及在水解結束之後，將混合物乾燥成任何物理形式。
- 一種製備包含儲藏穩定之濃縮烹調輔助劑之產品之方法，該方法包含：將下列成分混合以形成儲存穩定之濃縮烹調輔助劑：以重量計1.0%至2.0%含量之MSG，0.05%至0.1%含量之IMP，0.05%至0.1%含量之GMP，以重量計10至20%之間之食物衍生酸及碳水化合物，其中該食物衍生酸係選自由有機酸、胺基酸及雙肽所組成之群，及以重量計20至45%之間之巨分子，該巨分子係選自由多醣類、蛋白質、脂肪及其組合所組成之群，其中多醣類係以8%至20%之量存在及蛋白質係以8%至20%之量存在；及將該儲存穩定之濃縮烹調輔助劑與另外之成份混合以製得一產品。
- 一種賦予及/或加強餐食美味之方法，其包含添加天然烹調輔助劑於該餐食中之步驟，其添加量為基於餐食總重量之0.001至10%之間，其中該天然烹調輔助劑包含以重 量計1.0%至2.0%含量之MSG，0.05%至0.1%含量之IMP，0.05%至0.1%含量之GMP，以重量計10至20%之間之食物衍生酸及碳水化合物，其中該食物衍生酸係選自由有機酸、胺基酸及雙肽所組成之群，及以重量計20至45%之間之巨分子，該巨分子係選自由多醣類、蛋白質、脂肪及其組合所組成之群，其中多醣類係以8%至20%之量存在及蛋白質係以8%至20%之量存在。
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| Application Number | Priority Date | Filing Date | Title |
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| EP2004009846 | 2004-09-03 |
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| US (2) | US20080095887A1 (zh) |
| EP (2) | EP2208423B1 (zh) |
| CN (1) | CN101010012B (zh) |
| AT (2) | ATE515196T1 (zh) |
| AU (1) | AU2005279397B2 (zh) |
| BR (1) | BRPI0514875B1 (zh) |
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| DE (1) | DE602005020035D1 (zh) |
| ES (2) | ES2370382T3 (zh) |
| HK (1) | HK1112160A1 (zh) |
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| RU (1) | RU2381719C2 (zh) |
| TW (1) | TWI496543B (zh) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US8795755B2 (en) | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| EP1900293A1 (en) * | 2006-08-31 | 2008-03-19 | Nestec S.A. | A cooking aid composition obtained through thermal processing |
| PL2091359T3 (pl) * | 2006-12-08 | 2012-02-29 | Unilever Nv | Koncentrat bulionu albo przyprawy i sposób jego wytwarzania |
| EP2042043A1 (en) | 2007-09-26 | 2009-04-01 | Nestec S.A. | A shelf-stable taste enhancing cultured savoury base and a process for its preparation |
| WO2009068378A1 (en) * | 2007-11-27 | 2009-06-04 | Unilever Nv | Fortified bouillon cube |
| JP5565625B2 (ja) * | 2010-08-27 | 2014-08-06 | 学校法人武庫川学院 | ウスターソース類の製法およびそれにより得られたウスターソース類 |
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- 2005-08-26 BR BRPI0514875-8A patent/BRPI0514875B1/pt active IP Right Grant
- 2005-08-26 CA CA2577796A patent/CA2577796C/en active Active
- 2005-08-26 ES ES10155137T patent/ES2370382T3/es active Active
- 2005-08-26 ES ES05776311T patent/ES2339467T3/es active Active
- 2005-08-26 UA UAA200703613A patent/UA97228C2/ru unknown
- 2005-08-26 PL PL05776311T patent/PL1793689T3/pl unknown
- 2005-08-26 RU RU2007112099/13A patent/RU2381719C2/ru active
- 2005-08-26 AU AU2005279397A patent/AU2005279397B2/en active Active
- 2005-08-26 PL PL382518A patent/PL382518A1/pl not_active Application Discontinuation
- 2005-08-26 PL PL10155137T patent/PL2208423T3/pl unknown
- 2005-08-26 AT AT10155137T patent/ATE515196T1/de active
- 2005-08-26 US US11/574,377 patent/US20080095887A1/en not_active Abandoned
- 2005-08-26 EP EP20100155137 patent/EP2208423B1/en not_active Revoked
- 2005-08-26 PT PT10155137T patent/PT2208423E/pt unknown
- 2005-08-26 PT PT05776311T patent/PT1793689E/pt unknown
- 2005-08-26 AT AT05776311T patent/ATE460847T1/de active
- 2005-08-26 EP EP05776311A patent/EP1793689B1/en active Active
- 2005-08-26 WO PCT/EP2005/009242 patent/WO2006024464A1/en active Application Filing
- 2005-08-26 CN CN200580029487.5A patent/CN101010012B/zh active Active
- 2005-08-26 DE DE602005020035T patent/DE602005020035D1/de active Active
- 2005-09-02 TW TW094130207A patent/TWI496543B/zh active
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