CN1093747C - 一种用控制胶凝作用来调配食品块的方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
本发明涉及一种用控制胶凝来调配食品块的方法，其中藻朊酸盐-钙含水相与泥状的食品相混合，在混合之前，块状食品相用含醋酸的盐水调理，然后分离盐水并将食品相做成泥状，所述的食品相的pH值不低于3.4。
Description
本发明涉及一种用控制胶凝作用来调配食品的方法，其中一种藻朊酸钙水相与果泥状的食物相混合。
某些烹调食品中的蔬菜块变得太软而不具备良好的组织，这是由于烹调食品中处于液态相的蔬菜的渗透脱水所致。这个问题的解决办法是对蔬菜进行调配，该解决办法具有可设计调配蔬菜的组织的优点。
有许多专利介绍利用藻朊酸盐-钙胶凝反应来调制食品的方法。钙离子只有在酸性PH条件下才能参与胶凝反应，所以必须添加某种化合物来降低PH值。DE 3028371已公开了一种用钙盐与藻朊酸盐混合来胶凝蔬菜产品的方法。为了延长胶凝时间，将不同的糖(如呋喃糖或吡喃糖环系)和醇(如乙醇、异丙醇、乙二醇)加入配方中。这种溶液的缺点是胶凝反应时不能完全充分控制PH值，因此不可能准确地知道胶凝时间。其次添加醇和糖会给烹调产品中的调配蔬菜带来不令人满意的味道。
本发明的目的在于获得一种调配食品的方法，这种方法可以定量控制PH值，从而能较好地调节胶凝时间，但又不给获得的调配食品的味道带来任何不良影响。
本发明涉及一种用控制凝胶作用来调配食品的方法，其中一种藻朊酸盐-钙水相与一种果泥状的食物相混合，在混合之前，块状食物相用含醋酸的盐水调节，然后分离盐水并将食物相做成泥状，所述的食物相的PH值不低于3.4。
食品相的类型无关紧要，食品相可以是蔬菜相、水果相或肉相。如果是蔬菜相，其应用已在前面介绍过；如果是水果，调配食品可用作甜食或用于酸奶中；如果是肉，调配相可用于猫狗食品。
盐水用于调理将被调配的食品，本发明的方法有如下优点：盐水可以产生一种微酸的味道，这种味道是用于烹调食品的蔬菜块所需要的。其次，醋酸是一种大量应用于烹调食品领域的化合物，决不会受到食品法规的限制。最后，本发明的方法可减少螯合剂用量或完全不使用螯合剂，如柠檬酸钠、磷酸钠。
准确知道胶凝时间是个十分重要的因素，因为用生产线生产时，根据生产线的特征，必须知道有多少时间可用于胶凝反应，并按照本发明的要求相应地实施加工过程。
如果只将醋酸加入盐水，与食品相的混合物的PH值接近3.7-3.9。根据本发明也可通过添加醋酸钠来提高PH值，通过添加醋酸钠仍有钙离子参与胶凝反应，含有醋酸钠的醋酸体系可较好控制胶凝反应动力学。
盐水中醋酸和醋酸钠的浓度是关键。按照影响胶凝反应动力学的理想PH值，盐水中含醋酸优选0.5-4％，含醋酸钠优选0-3％。通过调整醋酸浓度和醋酸钠浓度之比，可以根好地控制PH值，从而控制体系中的钙离子浓度。例如，高PH值造成低钙离子浓度和较长的胶凝时间，低PH值造成高钙离子浓度和较短的胶凝时间。当醋酸浓度与醋酸钠浓度的比较低时，可得到高PH值。整个说明书中所有百分数均以重量表示。
加工蔬菜的种类可以是所有蔬菜，更具体地说是黄瓜、豌豆、胡萝卜、西红柿、土豆。
用来调配处理的食物块是用如下方法制备的：将食物(蔬菜、水果或肉)切成块，对块的大小的要求不高，但一般为3-7mm，然后按照所需要的PH值与含有醋(0.5-4％醋酸)和醋酸钠的盐水混合。
将醋酸钠加到含醋的盐水中可以在将食物切成块时进行或在制备用来调配的食品相之前进行，或直接加入食品相中。食品相与盐水的比例为2∶1-5∶1，优选3∶1。
蔬菜相的调理时间为4小时至1周。这种制备方法的另一优点是在与藻朊酸盐相混合之前食品可在盐水保存较长时间。
食品相的PH值为3.7-6.0，正如对实施例的详细介绍中所述的那样，如果PH值提高，胶凝时间也增加。
用盐水处理后，将食物块脱水或最后洗涤。在蔬菜相调理过程中吸收的醋通过快速洗涤可保留下来，然后用食品粉碎机将食品相做成泥状。
也可将粘合剂，如糖(单糖、双糖或多糖)或吨胶加入食品相中，然后混合。如果添加多糖，通过用较低量的如0-30％的所述的多糖可避免混合物出现太高的粘性。
藻朊酸盐相是通过下述方法制得的：将固体藻朊酸钠、磷酸钙、磷酸钠和糖(单糖、双糖、或多糖)或吨胶完全干燥混合在一起，然后分散在水中。搅拌混合物，直至干组分溶解。当藻朊酸盐相是用含钙离子的自来水制备时，磷酸钠的使用则很重要。自来水中的钙离子可使藻朊酸盐相提前胶凝。所用的钙源优选磷酸钙。中性PH条件下，没有钙离子参与胶凝反应。
藻朊酸盐相含1.5-2.5％的藻朊酸钠和1-2％的磷酸钙。糖含量为5-15％。
在快速搅拌下将食品相加入藻朊酸盐相，然后在无剪切条件下让混合物胶凝。按所需要的凝胶强度，藻朊酸盐-钙相与蔬菜相的比为1∶1-2∶1。
藻朊酸盐可利用钙的速度主要取决于PH值。根据PH值的不同，30秒-5分钟内可得到良好的凝胶强度。
PH值是通过调整醋酸钠浓度与醋浓度之比来进行控制的。PH值是根据***中所期望的自由钙离子浓度而选择的，这样在建立无剪切条件之前，不发生明显的凝胶。实际上，这意味着设计含有确定PH值的配方是为了提供一个选定了的最终胶凝时间，如少于1分钟或5分钟和选定的混合设备中的停留时间，以便在胶凝作用发生之前完成混合。
在调配蔬菜的胶凝之后，成胶部分被切成所需要的形状和大小，然后以所需的比例混入如蛋黄酱、调味蛋黄酱这样的烹调食品中。
下面的实施例吏为详细地介绍本发明的方法。实施例1
藻朊酸盐相是由下表化合物混合制得的。
| 化合物 | 克 | 百分数 |
| 藻朊酸钠 | 5 | 2.2 |
| CaHPO4 | 2.5 | 1.10 |
| Na2HPO4 | 0.14 | 0.06 |
| 蔗糖 | 12.5 | 5.52 |
| 葡萄糖 | 12.5 | 5.52 |
| 水 | 194 | 85.6 |
为了制备蔬菜相，将长宽高均为6mm的黄瓜块在含2％醋酸的盐水中调节。黄瓜块与盐水的用量比为3∶1。清洗黄瓜块，然后通过食品粉碎机将黄瓜块做成瓜泥。黄瓜泥的PH值为3.8。
然后根据下表混合黄瓜泥以得到蔬菜相。
| 化合物 | 克 | 百分数 |
| 黄瓜泥 | 167.6 | 69.08 |
| 蔗糖 | 50 | 20.61 |
| 葡萄糖 | 25 | 10.30 |
| 醋酸钠 | 0.03 | 0.01 |
藻朊酸盐和蔬菜相以1∶1混合，然后体系在无剪切条件下进行凝胶。凝胶时间约为5秒，并可以根据生产厂家的需要通过提高或降低PH值来调整凝胶时间。
最终的凝胶具有如下组分：
实施例2-7
| 化合物 | 百分数 |
| 藻朊酸钠 | 1,103 |
| CaHPO4 | 0.552 |
| Na2HPO4 | 0.03 |
| 水 | 42.81 |
| 黄瓜泥 | 34.5 |
| 蔗糖 | 13.1 |
| 葡萄糖 | 7.9 |
| 醋酸钠 | 0.005 |
藻朊酸盐相是由下表化合物混合制得的：
| 化合物 | 克 | 百分数 |
| 藻朊酸钠 | 4.66 | 1.85 |
| CaHPO4 | 3.55 | 1.41 |
| Na2HPO4 | 0.22 | 0.09 |
| 蔗糖 | 25.00 | 9.90 |
| 葡萄糖 | 25.00 | 9.90 |
| 水 | 194 | 76.85 |
调理的蔬菜相是按照前述实施例的方法由以下组分制备的：
| 化合物 | 克 | 百分数 |
| 黄瓜泥 | 512 | 69.38 |
| 蔗糖 | 151 | 20.46 |
| 葡萄糖 | 75 | 10.16 |
由这种黄瓜相，可通过添加醋酸钠来制备数份不同PH值的黄瓜泥。藻朊酸盐相与蔬菜相以1.3∶1的比例混合，每份混合物可在无剪切条件下凝胶。经观测，不同混合物的不同凝胶时间如下表所示。
实施例8-12
| 实施例 | 泥/g | 醋酸钠/g | PH | 凝胶时间/秒 |
| 2 | 59.2 | 0 | 3.74 | 5 |
| 3 | 62.6 | 0.13 | 4.29 | 10 |
| 4 | 61.5 | 0.30 | 4.63 | 20 |
| 5 | 63.0 | 0.60 | 4.87 | 25 |
| 6 | 60.2 | 1.05 | 5.12 | 30 |
| 7 | 60.5 | 3.00 | 5.70 | 120 |
藻朊酸盐相按前面实施例中所述的方法制备，不同之处在于Na2HPO4的用量不是0.22g而是0.50g。
黄瓜相和数份不同PH值的黄瓜泥如前面实施例中所述的方法制备。藻朊酸盐相与蔬菜相以1.3∶1的比例混合，然后在无剪切条件下每份混合物凝胶。经观测，不同黄瓜泥的凝胶时间和PH值如下表所示：
实施例13
| 实施例 | 泥/g | 醋酸钠/g | PH | 凝胶时间/秒 |
| 8 | 59.2 | 0 | 3.74 | 20 |
| 9 | 62.6 | 0.13 | 4.29 | 25 |
| 10 | 61.5 | 0.30 | 4.63 | 35 |
| 11 | 63.0 | 0.60 | 4.87 | 55 |
| 12 | 60.2 | 1.05 | 5.12 | 70 |
藻朊酸盐相是如实施例2-7中的方法制备的，黄瓜相也是如实施例2-7中的方法制备的，不同之处在于没有使用糖。黄瓜泥与藻朊酸盐相以1.3∶1的比例混合，然后在无剪切条件下体系凝胶。凝胶时间约20秒。本实施例中没有使用醋酸钠。
如上所述的每个实施例都达到了高强度的胶。在PH大于5的条件下制备凝胶，大约1小时后可达到最大凝胶强度，在PH小于5的条件下，几分钟内便可达到最大凝胶强度。
Claims (13)
1.一种用控制胶凝作用来调配食品的方法，其中一种藻朊酸盐-钙含水相与泥状的食物相混合，其特征在于混合之前将块状食物相用含醋酸的盐水调理，分离盐水并将食物相做成泥状，所述的食物相的pH值不低于3.4。
2.一种如权利要求1所述的方法，其特征在于食品相选自蔬菜相、水果相和肉相。
3.一种如权利要求1或2所述的方法，其特征在于盐水还含有醋酸钠。
4.一种如权利要求1或2所述的方法，其特征在于盐水中含有0.5-4％的醋酸和0-3％的醋酸钠。
5.一种如权利要求2所述的方法，其特征在于蔬菜相与盐水的比例为2∶1-5∶1。
6.一种如权利要求2所述的方法，其特征在于藻朊酸盐-钙与蔬菜相的比例为1∶1-2∶1。
7.一种如权利要求2、5和6中任一权利要求所述的方法，其特征在于蔬菜相的调理时间为4小时至一周。
8.一种如权利要求1或2所述的方法，其特征在于藻朊酸盐-钙相含有1.5-2.5％的藻朊酸钠和1-2％的磷酸钙。
9.一种如权利要求2所述的方法，其特征在于蔬菜选自黄瓜、豌豆、胡萝卜、西红柿、土豆。
10.一种如权利要求2所述的方法，其特征在于调理的蔬菜相的pH值为3.7-6.0。
11.一种如权利要求2所述的方法，其特征在于蔬菜相和藻朊酸盐-钙相含有粘合剂。
12.一种如权利要求11所述的方法，其特征在于所述粘合剂为糖或吨胶。
13.一种如权利要求2所述的方法，其特征在于蔬菜相含有0-30％的糖，藻朊酸盐-钙相含有5-15％的糖。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP95202190.5 | 1995-08-11 | ||
| EP95202190A EP0758529B1 (en) | 1995-08-11 | 1995-08-11 | A process for recombining food with controlled gelation |
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| CN1149412A CN1149412A (zh) | 1997-05-14 |
| CN1093747C true CN1093747C (zh) | 2002-11-06 |
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| EP (1) | EP0758529B1 (zh) |
| JP (1) | JPH09103262A (zh) |
| CN (1) | CN1093747C (zh) |
| AT (1) | ATE200610T1 (zh) |
| AU (1) | AU701184B2 (zh) |
| BR (1) | BR9603373A (zh) |
| CA (1) | CA2183091A1 (zh) |
| CZ (1) | CZ290357B6 (zh) |
| DE (1) | DE69520737T2 (zh) |
| DK (1) | DK0758529T3 (zh) |
| ES (1) | ES2156920T3 (zh) |
| GR (1) | GR3036114T3 (zh) |
| NO (1) | NO963326L (zh) |
| NZ (1) | NZ299100A (zh) |
| PL (1) | PL182843B1 (zh) |
| PT (1) | PT758529E (zh) |
| ZA (1) | ZA966723B (zh) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2000022941A1 (fr) * | 1998-10-16 | 2000-04-27 | Sunstar Inc. | Purees de legumes verts, procede de fabrication et aliments a base de ces purees |
| US6685978B1 (en) | 2000-04-04 | 2004-02-03 | Cp Kelco Aps | Gelled and gellable compositions for food products |
| FR2821245B1 (fr) * | 2001-02-23 | 2004-12-17 | Protial Sa | Procede et composition de liaison pour la construction de produits alimentaires et produits restructures obtenus |
| FR2836013B1 (fr) * | 2002-02-18 | 2004-07-09 | Soussana Sa | Composition pour la fabrication de saucisses ou autres charcuteries sous boyau vegetal |
| AU2003266170A1 (en) * | 2002-07-23 | 2004-02-09 | Rex Food Technologies (Pty Ltd.) | Treatment of food pieces |
| DE10256398B4 (de) | 2002-12-02 | 2006-01-26 | Lucullus Backen & Genießen GmbH & Co. KG | Tortengusspulver und Verfahren zur Zubereitung von Tortenguss |
| US20040208980A1 (en) * | 2003-04-16 | 2004-10-21 | Unilever Bestfoods North America | Ambient stable starch product |
| US20070087038A1 (en) * | 2005-10-05 | 2007-04-19 | Fmc Biopolymer As | Gelling compositions and methods |
| JP2015023861A (ja) * | 2013-06-19 | 2015-02-05 | 三栄源エフ・エフ・アイ株式会社 | 可食性被膜の形成方法及び被膜食品の製造方法 |
| JP6284264B2 (ja) * | 2013-11-06 | 2018-02-28 | ユニテックフーズ株式会社 | 新規なゲル化剤 |
| CN105982038A (zh) * | 2015-02-09 | 2016-10-05 | 可口可乐公司 | 用于再造粒的组合物和方法 |
| DE102017100641A1 (de) * | 2017-01-13 | 2018-07-19 | Amir Foroutan | Kalorienarme Lebensmittelzusammensetzung enthaltend Alginat |
| JP7418679B2 (ja) * | 2018-10-23 | 2024-01-22 | 大蔵製薬株式会社 | 遅延性ゲル化組成物 |
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|---|---|---|---|---|
| US4082857A (en) * | 1975-10-21 | 1978-04-04 | P. Leiner & Sons Limited | Gelatin composition |
| US4348418A (en) * | 1979-08-01 | 1982-09-07 | Quaker Oats Limited | Simulated food product and method of manufacture therefor |
| US4784862A (en) * | 1985-01-29 | 1988-11-15 | Spillers Limited | Continuous production of gelled chunks of foodstuffs |
| CN1035608A (zh) * | 1989-03-01 | 1989-09-20 | 陈立群 | 海藻混合食品系列生产工艺 |
| US5112639A (en) * | 1990-05-11 | 1992-05-12 | Sewon Pentti K | Reusable brine for conserving cucumber |
| CN1074345A (zh) * | 1992-01-15 | 1993-07-21 | 陈立群 | 海藻、蛋白质及蔬菜混合食品系列生产工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2441729A (en) * | 1943-12-08 | 1948-05-18 | Kelco Co | Algin gel-forming compositions |
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- 1995-08-11 DE DE69520737T patent/DE69520737T2/de not_active Expired - Fee Related
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- 1995-08-11 AT AT95202190T patent/ATE200610T1/de not_active IP Right Cessation
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- 1996-08-09 BR BR9603373A patent/BR9603373A/pt not_active Application Discontinuation
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- 1996-08-10 CN CN96113244A patent/CN1093747C/zh not_active Expired - Fee Related
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4082857A (en) * | 1975-10-21 | 1978-04-04 | P. Leiner & Sons Limited | Gelatin composition |
| US4348418A (en) * | 1979-08-01 | 1982-09-07 | Quaker Oats Limited | Simulated food product and method of manufacture therefor |
| US4784862A (en) * | 1985-01-29 | 1988-11-15 | Spillers Limited | Continuous production of gelled chunks of foodstuffs |
| CN1035608A (zh) * | 1989-03-01 | 1989-09-20 | 陈立群 | 海藻混合食品系列生产工艺 |
| US5112639A (en) * | 1990-05-11 | 1992-05-12 | Sewon Pentti K | Reusable brine for conserving cucumber |
| CN1074345A (zh) * | 1992-01-15 | 1993-07-21 | 陈立群 | 海藻、蛋白质及蔬菜混合食品系列生产工艺 |
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| Publication number | Publication date |
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| NZ299100A (en) | 1998-09-24 |
| ZA966723B (en) | 1998-02-09 |
| AU701184B2 (en) | 1999-01-21 |
| NO963326L (no) | 1997-02-12 |
| MX9603209A (es) | 1997-07-31 |
| CZ235696A3 (en) | 1997-02-12 |
| DK0758529T3 (da) | 2001-06-18 |
| CZ290357B6 (cs) | 2002-07-17 |
| JPH09103262A (ja) | 1997-04-22 |
| GR3036114T3 (en) | 2001-09-28 |
| AU6200996A (en) | 1997-02-13 |
| CN1149412A (zh) | 1997-05-14 |
| BR9603373A (pt) | 1998-05-12 |
| PT758529E (pt) | 2001-07-31 |
| ES2156920T3 (es) | 2001-08-01 |
| DE69520737D1 (de) | 2001-05-23 |
| PL315616A1 (en) | 1997-02-17 |
| CA2183091A1 (en) | 1997-02-12 |
| NO963326D0 (no) | 1996-08-09 |
| EP0758529A1 (en) | 1997-02-19 |
| DE69520737T2 (de) | 2001-08-02 |
| ATE200610T1 (de) | 2001-05-15 |
| EP0758529B1 (en) | 2001-04-18 |
| PL182843B1 (pl) | 2002-03-29 |
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