CN108697132A - 调味产品 - Google Patents
调味产品 Download PDFInfo
- Publication number
- CN108697132A CN108697132A CN201780015534.3A CN201780015534A CN108697132A CN 108697132 A CN108697132 A CN 108697132A CN 201780015534 A CN201780015534 A CN 201780015534A CN 108697132 A CN108697132 A CN 108697132A
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- CN
- China
- Prior art keywords
- weight
- fat
- flavoring products
- oil
- meter based
- 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.)
- Pending
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- 239000002253 acid Substances 0.000 claims description 22
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- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 11
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- 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 claims description 3
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- 150000003432 sterols Chemical class 0.000 claims description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 6
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/10—Securing foodstuffs on a non-edible supporting member
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/79—Fixation, conservation, or encapsulation of flavouring agents in the form of films
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/19—Coating with non-edible coatings
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- 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
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
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Abstract
本发明涉及一种调味产品以及涉及所述调味产品用于烹饪食物的用途。该调味产品是柔性抗燃材料片材诸如烘焙纸与具有三个层的组合物的组合体,所述组合物包含第一脂肪层、第二调味料层和第三层调味料的油涂层。
Description
技术领域
本发明涉及一种调味产品以及涉及所述调味产品用于烹饪食物的用途。该调味产品是柔性抗燃材料片材(诸如烘焙纸)与具有三个层的组合物的组合体,该组合物包含第一脂肪层、第二调味料层和第三层调味料的油涂层。
背景技术
在传统上肉和许多其它食物在烤箱或平底锅中烹饪,并且通常与各种调味品和风味增强剂一起烹饪,以提供美味诱人的味道丰富的烹饪菜肴。众所周知,烹饪肉会导致烤箱或平底锅和周围表面有一定程度的脏乱。根据所烹饪食物的性质、烹饪温度及其它因素,需要在烹饪后清理的脏乱程度可能会显著不同。烤箱壁或打开的烹锅的周围表面通常会溅到脂肪和油以及烹饪酱汁等并被其玷污。烹饪肉通常需要在烹饪过程之后进行大量的表面清洁。
对在家庭中快速且便捷地准备食物,并且烹饪后需要最少的清理的需求日益增加。
能够用调味料(香草、香料和其它风味剂)对正在烹饪的食物进行调味也很重要。可以在烹饪之前或烹饪过程中添加这些成分。它们可以单独添加或作为混合物添加,但必须注意添加适量的每一者以产生烹饪食物的所需风味。有时在将香料添加至正在烹饪或即将烹饪的肉上(如通过撒在肉上)时,很容易添加过多或过少,或者在某些地方添加过多而在其它地方没有添加。
多年来,为了满足这些需求,已经开发出简单的烹饪技术,并取得了一些成功。但是,典型的家庭厨师继续寻找简单方便的方法来干净地并且在添加调味料和配菜的情况下烹饪肉和蔬菜。
EP1683734描述了一种调味产品,用于通过接触从抗燃材料的涂层材料向食材提供调味料。根据该专利申请,单独使用部分氢化的大豆油或氢化大豆油或将其与棉籽油和/或大豆油组合使用。所用的这种脂肪或脂肪/油组合的缺点是香草、香料和风味剂对纸材的粘附性以及消费者使用部分氢化脂肪或氢化脂肪的健康方面。在使用脂肪/油组合的情况下,需要额外的脂肪和油的预先混合步骤。
WO2012/016768也描述了一种调味产品,其用于通过接触从抗燃材料的涂层材料向食材提供香草、香料和风味物。根据该专利申请,使用熔点低于20℃的植物油或动物油和熔点高于20℃的植物油或动物油作为脂肪层。熔点低于20℃的植物油或动物油是葵花油,熔点高于20℃的植物油或动物油是棕榈脂肪。所用的这种脂肪/油组合的缺点是:额外的脂肪和油的预先混合步骤;香草、香料和风味剂对纸材的粘附性;以及消费者使用棕榈脂肪的健康方面。
因此,本领域和食品行业中的现有需求是为通过接触从抗燃材料的涂层材料向食材提供调味料的调味产品提供更好的解决方案,该解决方案具有简化的方法步骤且调味料对纸材的粘附性更好,并且所使用的脂肪对于消费者而言感觉更健康。
发明内容
本发明的目的是改善现有技术或者至少为通过接触从抗燃材料的涂层材料向食材提供调味料的调味产品提供替代品:i)一种简单而有效的方法来对准备烹饪的食物进行调味并对该食物进行烹饪,使得烹饪酱汁在壁上和其它表面上的泼洒和飞溅最少,不会烧灼调味料或任何烹饪材料,并且其中避免厨师添加油或脂肪来烹饪食物;ii)简化制造这种调味产品的方法;iii)避免抗燃材料上作为脂肪层的脂肪-油共混物的预混;iv)避免使用氢化的油和脂肪或部分氢化的油和脂肪;v)避免使用棕榈脂肪;vi)提供消费者感觉更健康的脂肪;vii)调味料更好地粘附至抗燃材料。
本发明的目的可通过独立权利要求的主题实现。从属权利要求进一步拓展本发明的构想。
因此,本发明在第一方面提供了一种调味产品,其具有柔性抗燃材料片材和设置在该片材的一个面上的具有三个层的组合物,该组合物包含:
a)脂肪;
b)设置在该脂肪上的调味料;
c)该调味料的油涂层;
其特征在于,该脂肪具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,该脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0和范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0。
在本发明的第二方面,提供了一种制备调味产品的方法,该调味产品具有柔性抗燃材料片材和设置在该片材的一个面上的具有三个层的组合物,该方法包括:
a)在平坦表面上展开柔性抗燃材料片材;
b)在该片材上涂抹脂肪;
c)使调味料散布在该脂肪上;
d)用油涂覆该调味料;
其特征在于,该脂肪具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,该脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0和范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0。
本发明的第三方面涉及调味产品用于烹饪食物的用途,其中将食物的块放在该调味产品上与所述组合物直接接触并进行烹饪。优选地,食物是肉,诸如牛肉、羔羊肉、鸡肉或鱼。或者,食物可以是蔬菜或蔬菜块,诸如西葫芦、茄子、西红柿或适于以这种方式烹饪的任何其它肉质蔬菜。
发明人出乎意料地发现,通过使用以下脂肪可提供有利的调味产品:脂肪具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0和范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0。制造这种调味产品的方法得以简化,因为没有在将脂肪-油共混物涂抹在柔性抗燃材料片材上之前提前预先混合脂肪-油共混物。避免这种预先混合脂肪-油可以节省时间和能量。此外,通过使用本发明的脂肪,可实现调味料更好地粘附在片材上。
具体实施方式
本发明涉及一种调味产品,其具有柔性抗燃材料片材和设置在该片材的一个面上的具有三个层的组合物,该组合物包含:
a)脂肪;
b)设置在该脂肪上的调味料;
c)该调味料的油涂层;
其特征在于,该脂肪具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,该脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0和范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0。
在一个优选的实施方案中,本发明涉及一种调味产品,其具有柔性抗燃材料片材和设置在该片材的一个面上的具有三个层的组合物,该组合物包含:
a)脂肪;
b)设置在该脂肪上的调味料;
c)该调味料的油涂层;
其特征在于,该脂肪具有55重量%至67重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为27重量%至40重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,该脂肪包含下列关键脂肪酸:范围为2重量%至10重量%(基于总脂肪的重量计)的C16:0和范围为40重量%至65重量%(基于总脂肪的重量计)的C18:0。
在另一个优选的实施方案中,本发明涉及一种调味产品,其具有柔性抗燃材料片材和设置在该片材的一个面上的具有三个层的组合物,该组合物包含:
a)脂肪;
b)设置在该脂肪上的调味料;
c)该调味料的油涂层;
其特征在于,该脂肪具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,该脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0、范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0、范围为26重量%至36重量%(基于总脂肪的重量计)的C18:1和范围为0.8重量%至6重量%(基于总脂肪的重量计)的C18:2。
在另一个优选的实施方案中,本发明涉及一种调味产品,其具有柔性抗燃材料片材和设置在该片材的一个面上的具有三个层的组合物,该组合物包含:
a)脂肪;
b)设置在该脂肪上的调味料;
c)该调味料的油涂层;
其特征在于,该脂肪具有55重量%至67重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为27重量%至40重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,该脂肪包含下列关键脂肪酸:范围为2重量%至10重量%(基于总脂肪的重量计)的C16:0、范围为40重量%至65重量%(基于总脂肪的重量计)的C18:0、范围为26重量%至36重量%(基于总脂肪的重量计)的C18:1和范围为0.8重量%至6重量%(基于总脂肪的重量计)的C18:2。
“柔性抗燃材料片材”可以是任何薄膜、箔或层压材料,或者这些材料的任何组合,包括例如纸材、或感受器材料,并且甚至是天然叶子,诸如香蕉叶和藻类叶子。优选的片材材料是烘焙纸,其为商业上通常用于烘焙目的的纸材。这种纸材通常是涂覆有硅的纤维素纸材。虽然这种纸材更常用于烤箱烹饪,但其适用于本发明用于在平底锅中或烤箱中烹饪。
根据本发明的“脂肪”具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,该脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0和范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0,为牛油树脂或主要使用牛油树脂的脂肪共混物,更优选所使用的脂肪为单独的牛油树脂。在一个优选的实施方案中,本发明的调味产品不包含氢化脂肪和/或部分氢化的脂肪。在另一个实施方案中,该组合物以范围为15%至30%(按总组合物的重量计)、优选介于15%至25%之间、优选介于17%至23%(按总组合物的重量计)之间的量包含脂肪。在一个实施方案中,C16:0是棕榈酸;C18:0是硬脂酸;C18:1是油酸或异油酸或它们的组合;C18:2是亚油酸。在另一个实施方案中,C16:0在2重量%至10重量%的范围内(基于总脂肪的重量计)。在另一个实施方案中,C18:0在40重量%至65重量%的范围内(基于总脂肪的重量计)。在一个实施方案中,脂肪的熔点介于45℃至60℃之间,优选介于54℃至60℃之间,更优选介于55℃至60℃之间。在一个实施方案中,脂肪是100%非氢化脂肪。在一个实施方案中,脂肪不包括棕榈脂肪。
在所述组合物的上下文中,术语“调味料”意指调味剂、味道增强成分、香草、香料、蔬菜、肉和鱼组分(润湿形式或粉末形式)。味道增强成分可以由谷氨酸一钠(MSG)、核苷酸二钠、植物蛋白水解产物或酵母提取物或它们的组合等提供。调味剂可包括盐、欧芹、迷迭香、马郁兰、莳萝、龙蒿、芫荽、姜(ingwer)、柠檬草、姜黄、辣椒、生姜、红辣椒、芥末、蒜、洋葱、姜黄根粉、番茄、椰奶、奶酪、牛至、百里香、罗勒、辣椒、红辣椒、番茄、甜椒、墨西哥胡椒、白胡椒粉和黑胡椒。盐是指任何合适的碱金属盐或它们的混合物。在一个实施方案中,组合物中所用的盐通常是但不限于氯化钠。例如,可使用氯化钾,或者可使用任何具有氯化钠味道印象的低钠产品,只要最终配制物的味道是可接受的。在另一个实施方案中,该组合物以范围为50%至75%(按组合物的重量计)、优选介于55%至75%之间、优选介于60%至75%之间、优选介于65%至72%(按组合物的重量计)之间的量包含调味料。
在一个优选的实施方案中,油是植物油。优选地,油选自葵花油、菜籽油、棉籽油、花生油、大豆油、橄榄油、椰子油或它们的组合,更优选葵花油。在本发明的调味产品中具有植物油的优点是,相比源自许多其它来源的油(诸如乳脂、牛脂或猪脂)消费者觉得这类植物油更健康,更受消费者青睐。在另一个实施方案中,该组合物以范围为8%至20%(按组合物的重量计)、优选介于10%至17%之间、优选介于11%至15%(按组合物的重量计)之间的量包含油。
本发明调味产品的油在25℃的室温下是液体,优选在22℃的室温下。本发明调味产品的脂肪在25℃的室温下是固体,优选在22℃的室温下。在一个实施方案中,具有三个层的组合物必须在22℃的室温下是固体。
该组合物还可包含0.01重量%至5重量%的甘油单酯、甾醇或卵磷脂。可以将甘油单酯、甾醇或卵磷脂包括在内作为稳定剂和乳化剂,以控制和改善产品在生产和在不同气候条件下使用后对温度波动的稳定性。
本发明提供了一种简单有效的烹饪食物的方法,其中烹饪酱汁在壁上和其它表面上的泼洒和飞溅最少,并且具有调味料的涂层而不会燃烧它们或任何烹饪材料。
消费者可以使用涂覆有脂肪、调味料和调味料的油涂层的常规烘焙纸进行平底锅煎炸或烤箱烹饪。一个重要的优点是不需要向平底锅或烤箱盘中添加额外的脂肪或油。换句话说,用于涂覆具有调味料的烘焙纸的脂肪具有双重目的,即:使调味料粘附至烘焙纸以及提供烹饪所需的脂肪或油。
本发明提供若干额外的好处:
·调味料粘附至片材上直至开始烹饪
·在烹饪过程中调味料不会燃烧
·食物(尤其是牛肉、羔羊肉、鸡肉或鱼肉)将保持其天然的多汁性,因为片材覆盖会显著减少水分的损失
·避免在平底锅或烤箱盘中产生多余的脂肪,使得大大减少或完全避免烹饪酱汁飞溅到壁和烹饪表面上,并最大限度地减少烹饪后的清洁
施加至片材上的脂肪具有两个重要的功能。第一个功能是维持片材的柔韧性,并确保在处理、运输、准备和烹饪过程中调味料粘附在片材上。第二个功能是提供用于烹饪的脂肪,使得不需要厨师添加额外的脂肪或油。
片材可具有适合于烹饪操作的任何尺寸,并且可以适于当地常用的各种尺寸的肉,肉的尺寸在大多数国家通常为100g至300g。
本发明还涉及调味产品的方法,该调味产品具有柔性抗燃材料片材和设置在该片材的一个面上的具有三个层的组合物,该方法可以是工业环境中的连续方法,其中:
·在平坦表面上展开所述片材,
·将脂肪涂抹在所述片材上,
·使调味料散布在所述脂肪涂覆的片材上,
·用油涂覆所述调味料,该油任选含有分散或溶解在其中的调味物质,
其特征在于,该脂肪具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,该不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,该脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0和范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0。
在典型的方法中,在平坦表面上展开片材,并在高于脂肪熔点的温度下将脂肪涂抹在片材上。在液态脂肪就要冷却至低于其熔融温度之前,将调味料的预混物均匀地施加在片材的表面上。用油涂覆调味料以增强它们对片材的粘附性。可以对片材施加温和的压力以实现粘性脂肪与任何干燥预混组分之间的紧密接触。可以将片材切成较小的区段以适合典型消费者肉部分的尺寸。
本发明还涉及调味产品在平底锅或烤箱中烹饪食物的用途。食物优选是肉,其可以是牛肉、羔羊肉、鸡肉或鱼,或任何其它适于以这种方式烹饪的食物。将肉块放在调味产品上与组合物直接接触,然后在平底锅或烤箱或任何其它合适的烹饪装置中烹饪。消费者将肉部分放在片材的涂覆表面上。可将片材折叠以覆盖肉部分的大部分或基本上全部。将覆盖的肉放置在烹饪装置上或烹饪装置中,诸如以中火预热的平底锅或预热的常规烤箱(介于150℃和220℃之间)。烹饪过程通常在每侧进行5至7分钟,具体取决于肉的类型和切制。通过取出片材就可以食用食物。
也可以使用本发明的调味产品烹饪蔬菜。示例包括西葫芦和茄子。水活度小于0.7的任何蛋白质/淀粉食物基质可能是合适的,例如豆腐和奶酪。
一种产品可能性是包括4单位片材的包装。每个片材的尺寸可取决于肉部分的尺寸,通常会在15cm至20cm的范围内。每个片材通常会具有5g至8g的脂肪、调味料和油涂层总重量。
实施例
参考以下实施例进一步描述本发明。应当理解,这些实施例不以任何方式限制本发明。
实施例1-7:
已经测试了不同类型的脂肪。因此,在平坦表面上展开烘焙纸,并在高于脂肪熔点的温度下将脂肪涂抹在该片材上。在液态脂肪就要冷却至低于其熔融温度之前,将调味料的预混物均匀地施加在片材的表面上。可用油涂覆调味料以增强它们对片材的粘附性。在试验之后,将片材称重并在将所有松散的调味料从片材上抖落之后再次称重。平均重量测量为5张片材的平均值。我们试验中使用的脂肪和油的量总是相同的。在下面提到的所有试验中,纸的重量为1.40g,并且总脂肪/油的用量为1.90g。因此总体上,在没有任何调味料的情况下具有纸材和脂肪/油的片材重量为3.30g。下表示出了在将调味料抖落后片材的平均重量。
片材的重量清楚地表明,在使用油涂层的情况下,更多的调味料粘附在片材上。据显示,在本发明中作为实施例7描述的脂肪导致调味料的粘附性最佳。这是重要的,因为通过消费者的运输或处理,应该避免调味料从片材上掉落下来。此外,尽管实施例7显示了调味料对片材的最佳粘附性,但是该方法得以简化,因为不必如实施例2、实施例3和实施例5中那样,在将脂肪施加到片材之前混合脂肪/油共混物,其中至少实施例2和实施例3也显示出良好的调味料粘附性。由于调味产品会发生油析,因此脂肪/油共混物中不能使用高达34%的油比率。
实施例8-配方
根据消费者的偏好,下面的配方可用于烹饪牛肉或鸡肉,或任何其它合适的肉或食物。
实施例9—通用方法
厨师取出一部分食物并将其放在根据实施例8的调味产品上。将食物部分的两个侧面用片材覆盖或将其松散地包裹在该片材中。将包含食物部分的调味产品放置在预热的平底锅上并在适度的温度下烹饪所需的时间段,并且如果合适的话,在对每一侧进行烹饪。低温烹饪可避免快速蛋白质降解,并改善适口性、味知觉和天然的咬感。通过从该片材中取出食物部分即可食用。该组合物的成分为烹饪好的食物提供了风味,并且该片材保护食物免于干燥,从而确保了天然的多汁性。由于天然保存的多汁性和适口性得到增强,因此更好地感受到风味。
烹饪肉的基本方法包括以下步骤:
1.将洁净的平底锅放置在处于例如50%最大热容量的加热台(例如电磁炉、电炉或燃气灶)上。无需添加油或脂肪。
2.打开调味产品片材。
3.将肉放在打开的片材上并围绕肉折叠或包裹。
4.将包好的片材放置在预热的平底锅上。
5.每个侧面烹饪几分钟。
6.从平底锅上移下。
7.在食用之前丢弃该片材。
Claims (14)
1.一种调味产品,所述调味产品具有柔性抗燃材料片材和设置在所述片材的一个面上的具有三个层的组合物,所述组合物包含:
a)脂肪;
b)设置在所述脂肪上的调味料;
c)所述调味料的油涂层;
其特征在于,所述脂肪具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,所述不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,所述脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0和范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0。
2.根据权利要求1所述的调味产品,其中所述片材是烘焙纸。
3.根据权利要求1至2中任一项所述的调味产品,其中所述脂肪是100%非氢化脂肪。
4.根据权利要求1至3中任一项所述的调味产品,其中所述脂肪还包含以下关键脂肪酸:范围为26重量%至36重量%(基于总脂肪的重量计)的C18:1和范围为0.8重量%至6重量%(基于总脂肪的重量计)的C18:2。
5.根据权利要求1至4中任一项所述的调味产品,其中所述油选自葵花油、菜籽油、棉籽油、花生油、大豆油、橄榄油、椰子油或它们的任何组合。
6.根据权利要求1至5中任一项所述的调味产品,其中所述脂肪的量在所述组合物重量的15重量%至30重量%的范围内。
7.根据权利要求1至6中任一项所述的调味产品,其中所述油的量在所述组合物重量的9重量%至20重量%的范围内。
8.根据权利要求1至7中任一项所述的调味产品,其中所述调味料的量在所述组合物重量的50重量%至75重量%的范围内。
9.根据权利要求1至8中任一项所述的调味产品,其中所述调味料选自盐、欧芹、迷迭香、胡椒、细香葱、酵母提取物、牛至、罗勒、番茄粒、番茄片、百里香、黑胡椒、马郁兰、蒜粉、洋葱粉、脱水蒜块、牛至灯笼椒粉或它们的组合。
10.根据权利要求1至9中任一项所述的调味产品,其中所述组合物还包含0.01重量%至5重量%的甘油单酯、甾醇或卵磷脂。
11.根据权利要求1至10中任一项所述的调味产品,所述调味产品不包含棕榈脂肪。
12.一种制备根据权利要求1至11中任一项所述的调味产品的方法,所述方法包括:
a)在平坦表面上展开所述柔性抗燃材料片材;
b)在所述片材的一个面上涂抹脂肪;
c)使调味料散布在所述脂肪上;
d)用油涂覆所述调味料;
其特征在于,所述脂肪具有50重量%至69重量%(基于总脂肪的重量计)的总饱和脂肪含量和范围为26重量%至45重量%(基于总脂肪的重量计)的不饱和脂肪酸,所述不饱和脂肪酸包括多不饱和脂肪酸、反式不饱和脂肪酸和单不饱和脂肪酸,所述脂肪包含下列关键脂肪酸:范围为2重量%至30重量%(基于总脂肪的重量计)的C16:0和范围为26重量%至65重量%(基于总脂肪的重量计)的C18:0。
13.根据权利要求1至11中任一项所述的调味产品用于烹饪肉或蔬菜的用途,其中将所述肉或蔬菜的块放在所述调味产品上与所述组合物直接接触并进行烹饪。
14.一种烹饪肉或蔬菜的方法,其中将所述肉或蔬菜的块放在根据权利要求1至11中任一项所述的调味产品上与所述组合物直接接触并进行烹饪。
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