CN1216307A - 食品的水粘合组合物 - Google Patents
食品的水粘合组合物 Download PDFInfo
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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
- 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
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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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
- Adhesives Or Adhesive Processes (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Separation Of Suspended Particles By Flocculating Agents (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cosmetics (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
在熟化高碳水化合物、含淀粉的食品如大米、土豆、面制食品、谷物食品、豆类植物等后,粘合过量液体的水粘合组合物,包括(a)20-60wt%的物理改性的淀粉,(b)35-65wt%化学改性的淀粉和(c)2-15wt%干燥的可食的脂乳剂。
Description
一种在熟化高碳水化合物、含淀粉的食物如大米、土豆、面制食品、谷物食品、豆类植物等之后粘合过量的液体的水粘合组合物。
高碳水化合物、含淀粉的食物如那些上述的一般在水中或含水液体如原汤、肉汁、牛奶等中熟化。本发明涉及在熟化过程中,该类食物吸收水,同时水粘合物质从食物中逃逸出来进入液体并赋予熟化的菜肴一种典型的感官特征。该类典型的菜肴是菜饭。
设定水量是有问题的。需要最少水量以达到所需的食物的水合作用。为了保证充分的水合作用,一般使用过量的水。当该类食物被熟化时,在或大或小程度上发生膨胀和粘度的增加,为此,使用充足的过量液体,以便混合物保持可搅拌和在熟化过程中不烧焦。另一方面,在最终产品中不需要太高的过量的液体,要么必须通过沸腾掉来减少,这可导致食物的过度水合,或必须倒掉,这导致有价值成分的损失,或必须通过加入一般含淀粉的水粘合物质来粘合。但是,这产生通常是非典型的产品和不令人满意的感官特征的粘合,这样由于除去过量液体的困难性,尽管在实践中不可能,但精确设定所需的水量是必要目的手段。测定的部分越大,事先确定所需的液体的量越困难,以这种方式制备大部分实际上是不可能的。
如果能够用过量的液体进行熟化和过量的液体然后以能够保持已知的传统熟化的菜肴的结构和稠度的方式被粘合,制备该类菜肴可被显著地简化。因此需要水粘合组合物,由此沸腾该类食物后,过量的液体可被粘合。
因此本发明的目的是提供一种水粘合组合物,由此该类食物沸腾后,过量的液体可被粘合。
本发明的另一个目的在参照说明书后是显而易见的。
本发明公开了一种在熟化高碳水化合物、含淀粉的食物如大米、土豆、面制食品、谷物食品、豆类植物等之后粘合过量的液体的水粘合组合物,包括(a)20-60wt%的物理改性的淀粉,(b)35-65wt%化学改性的淀粉和(c)2-15wt%干燥的可食的脂乳剂。物理改性的淀粉是发泡的预凝胶化的淀粉产品,德国专利3206751,相应于欧洲专利87847的方法生产,发明名称为“制备发泡凝胶化淀粉产品的方法”。化学改性的淀粉是二磷酸型淀粉的化学改性的土豆淀粉。干燥的可食的脂乳剂是由脂乳剂和载体一起生产的脂粉末。组分a∶b∶c=(1.5-7)∶(3-9)∶1。水粘合组合物可进一步包括选自由盐、香辛料、柠檬酸、西红柿粉、洋葱粉和调味料组成的组的影响口味的添加剂。在熟化高碳水化合物、含淀粉的食物之后,包括使用本发明的水粘合组合物步骤的粘合过量液体的方法亦被公开。
为了达到此目的,本发明公开了由(a)20-60wt%的物理改性的淀粉,(b)35-65wt%化学改性的淀粉和(c)2-15wt%干燥的可食的脂乳剂组成的水粘合组合物。
根据一特别优选的实施方案,组分的重量比a∶b∶c=(1.5-7)∶(3-9)∶1。
物理改性的淀粉(a)优选发泡的凝胶化的淀粉产品,如由德国专利3206751的方法获得的。根据该方法,在挤压机中,在10-30wt%水和形成气体的发泡剂的存在下,将颗粒或粉状的淀粉加热至60-220℃并挤压。在该方法中,通过压力,淀粉原料在挤压机中被加热,如果需要,反应混合物通过提供外部热量,反应混合物被加热至所需温度,当在水存在的条件下,从热凝胶化的淀粉的挤压模排出时,由于在发泡剂添加剂的反应中形成气体,产生凝胶化淀粉混合物的膨胀混和发泡,同时产生固化。从模排出的泡沫淀粉挤出物在熟化后被粉碎,如果适当的话,被细粉碎。
以这种方式制备的,本发明优选使用的物理改性淀粉是由Sudstarke得到的淀粉产品Aero-Myl。Aero-Myl是松散的淀粉产品,其松散密度大约100g/l,对疏水物质有大的吸收能力。它产生低粘度的水溶液,并被推荐为即食制品如汤、调味汁、婴儿食品等的稳定剂。
亦可使用用连续喷雾干燥预凝胶作用产生的其它的物理改性淀粉。
适合作为本发明目的的化学改性淀粉(b)的淀粉是,例如磷酸酯(盐)双淀粉、乙酰化的磷酸酯(盐)双淀粉、羟丙基磷酸酯(盐)双淀粉等,特别是化学改性的土豆淀粉,例如一种二磷酸酯(盐)型淀粉,特别是最大磷酸酯(盐)含量为0.14wt%的二磷酸酯(盐)型淀粉。该类型的商业产品是由AVEBE得到的Perfectamyl 1412产品,其在粘度最大值中,Rheomat值是594Pas,Brabender值是2700BU。其它产品是Selectamyl产品,例如由AVEBE得到的1442,它代表土豆淀粉,由AVEBE得到的Farinex产品,它是木薯淀粉,由Remy得到的Remygel 1414产品,它是糯米淀粉。
另一种适合于本发明的化学改性淀粉是被建议在调味汁、牛奶甜品和汤,由Cerestar得到的C奶油06719制品中作为粘合剂和增稠剂的产品。该化学改性的淀粉是羟丙基化的磷酸酯(盐)双淀粉,通过化学改性糯性玉米淀粉来生产。
对于可食的脂乳剂,原则上所有常规的脂粉末都可使用。但是,含有动物和植物蛋白质、磷酸酯(盐)、载体、植物油和脂的脂粉末组合物对于本发明的的水粘合组合物的以后特性是重要的。因此,在选择脂粉末时,必须注意制备的菜肴是否在中性或酸性pH值范围中。
本发明的水粘合组合物可进一步含有影响口味的添加剂,例如特别是盐和香辛料,还有柠檬酸、西红柿粉、洋葱粉、调味料等。既然一些这些添加剂本身影响粘度,他们可影响水粘合组合物的用量。
给予本发明水粘合组合物的必须成分a、b、和c的百分数是基于仅这三种成分的混合物。
一般地,水粘合组合物的使用量是4-10wt%,优选6-9wt%,以使用的水量计。尽管需要一些水膨胀大米颗粒,但不需要在熟化终点被粘合,由于实际性的原因,当使用常规过量液体时,基于使用水的总量确定水粘合组合物的用量是便利的。
本发明的水粘合组合物以显著的流动性和脂吸收能力为特征,具有比已知的粘合剂好的热分散性,使用它制备的菜饭具有改善的透明性。
通过下面的实施例更详细地说明本发明,但不意味着以任何方式限制本发明。实施例中的百分数是重量百分数。实施例1
500g预熟化的煮成半熟的大米加至500ml的沸水中,重新煮沸并从蒸煮锅中取出。
在靠近熟化区域,热混合物与62g由下列组分组成的水粘合组合物混合:20g Aero-Myl18g Perfectamyl3g脂粉末21g盐、洋葱粉和调味剂的混合物。
以这种方式,获得具有传统制备的菜饭的典型特性的大米饭,例如淡奶油稠度、乳状透明度和香辛口味。实施例2
如实施例1所述的大米和水的混合物与80g由下列组分组成的水粘合组合物混合:10g Aero-Myl22g Perfectamyl5g脂粉末43g盐、香辛料、西红柿粉、洋葱粉和干西红柿片的混合物。
搅拌后,获得的大米菜饭具有上述菜饭的特性和水果西红柿的风味。实施例3
如实施例1所述的大米和水的混合物与105g由下列组分组成的水粘合组合物混合:20g Aero-Myl20g Perfectamyl3g脂粉末62g盐、香辛料、豌豆粉和洋葱粉的混合物。
这样得到具有上述特性和强豌豆风味的菜饭。实施例4
500g预熟化的大米加至500ml的沸水中,重新煮沸并从蒸煮锅中取出。
该混合物与下列混合物混合:20g Aero-Myl20g Perfectamyl3g脂粉末并搅拌。
得到的菜肴具有菜饭的典型特性。对比实施例A
如实施例4所述的大米和水的混合物与下列混合物混合:20g Perfectamyl3g脂粉末并搅拌。
尽管得到的菜肴粘和白,但没有熟化淀粉的感官效果。对比实施例B
如实施例4所述的大米和水的混合物与下列混合物混合:20g Aero-Myl20g Perfectamyl并搅拌。
尽管混合物粘和具有熟化淀粉的感官特征,但没有稍白的外观。对比实施例C
如实施例4所述的大米和水的混合物与下列混合物混合:20g Aero-Myl3g脂粉末并搅拌。
得到的混合物没有粘性。
尽管已参照优选实施方案对本发明进行了描述,但在不背离由下面的权利要求所限定的本发明的范围条件下,可对本发明做某些改变和改进,这对本领域技术人员来说是显而易见的。
Claims (9)
1.在熟化高碳水化合物、含淀粉的食品后,粘合过量液体的水粘合组合物,包括:a)20-60wt%物理改性的淀粉,b)35-65wt%化学改性的淀粉,和c)2-15wt%干的可食的脂乳剂。
2.权利要求1的水粘合组合物,其中所述物理改性的淀粉是由德国专利3206751的方法生产的发泡的预凝胶化的淀粉产品。
3.权利要求1的水粘合组合物,其中所述化学改性的淀粉是二磷酸型淀粉的化学改性的土豆淀粉。
4.权利要求1的水粘合组合物,其中所述的干的可食的脂乳剂是由脂乳剂和载体生产的脂粉末。
5.权利要求1的水粘合组合物,其中所述的组分的比是a∶b∶c=(1.5-7)∶(3-9)∶1
6.权利要求1的水粘合组合物,进一步包括选自由盐、香辛料、柠檬酸、西红柿粉、洋葱粉和调味剂组成的组的影响口味的添加剂。
7.一种在熟化高碳水化合物、含淀粉的食品后,粘合过量液体的方法,包括使用权利要求1的水粘合组合物的步骤,该组合物的用量以使用的水的量计,为4-10wt%。
8.一种在熟化高碳水化合物、含淀粉的食品后,粘合过量液体的方法,包括使用权利要求1的水粘合组合物的步骤,该组合物的用量以使用的水的量计,为6-9wt%。
9.权利要求1的水粘合组合物,其中所述的含淀粉的食品是选自由大米、土豆、面制食品、谷物食品、豆类植物组成的组。
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DE19744949.2 | 1997-10-10 | ||
DE19744949A DE19744949C1 (de) | 1997-10-10 | 1997-10-10 | Wasserbindendes Mittel für Lebensmittel |
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EP (1) | EP0910957B1 (zh) |
JP (1) | JPH11206327A (zh) |
KR (1) | KR19990036944A (zh) |
CN (1) | CN1216307A (zh) |
AR (1) | AR015958A1 (zh) |
AT (1) | ATE295689T1 (zh) |
BG (1) | BG102826A (zh) |
BR (1) | BR9803850A (zh) |
CA (1) | CA2249783A1 (zh) |
CZ (1) | CZ323298A3 (zh) |
DE (2) | DE19744949C1 (zh) |
ES (1) | ES2241088T3 (zh) |
IL (1) | IL126464A (zh) |
MA (1) | MA24675A1 (zh) |
SK (1) | SK138398A3 (zh) |
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TR (1) | TR199802015A2 (zh) |
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EP1214890A1 (en) * | 2000-12-13 | 2002-06-19 | Etablissementen Joseph Soubry, in het kort "Etabl. J. Soubry" | Process for the production of rice pasta |
KR100924158B1 (ko) * | 2007-11-15 | 2009-10-28 | (주)초록에프앤비 | 자동판매기용 으깬감자 조성물 |
CN113226060A (zh) * | 2018-12-20 | 2021-08-06 | 联合利华知识产权控股有限公司 | 包含食用固体微粒组分和马铃薯淀粉的团聚组合物 |
GB2606585B (en) * | 2021-03-31 | 2024-02-14 | Tate & Lyle Solutions Usa Llc | Pregelatinized inhibited hollow starch products and methods of making and using them |
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GB2026837A (en) * | 1978-07-31 | 1980-02-13 | Cpc International Inc | Starch containing food products |
JPH01191651A (ja) * | 1988-01-27 | 1989-08-01 | Isao Inabe | うるち米による成型用炊飯方法とその成型飯 |
DE3905680A1 (de) * | 1989-02-24 | 1990-08-30 | Kampffmeyer Muehlen | Verfahren zur herstellung eines staerkehaltigen, granulaeren instant-produktes |
US5439697A (en) * | 1993-09-09 | 1995-08-08 | The Pillsbury Company | Low-fat spreadable compositions |
US5576043A (en) * | 1995-06-07 | 1996-11-19 | American Maize-Products Company | Shortening substitute |
DE69715067T2 (de) * | 1996-03-22 | 2003-06-05 | Nat Starch Chem Invest | Stabilisierte oder stabilisierte, vernetzte wachsartige Kartoffelstärke |
-
1997
- 1997-10-10 DE DE19744949A patent/DE19744949C1/de not_active Expired - Fee Related
-
1998
- 1998-10-05 SK SK1383-98A patent/SK138398A3/sk unknown
- 1998-10-06 DE DE69830220T patent/DE69830220T2/de not_active Expired - Fee Related
- 1998-10-06 EP EP98118828A patent/EP0910957B1/en not_active Expired - Lifetime
- 1998-10-06 AT AT98118828T patent/ATE295689T1/de not_active IP Right Cessation
- 1998-10-06 ES ES98118828T patent/ES2241088T3/es not_active Expired - Lifetime
- 1998-10-06 IL IL12646498A patent/IL126464A/xx not_active IP Right Cessation
- 1998-10-06 ZA ZA989107A patent/ZA989107B/xx unknown
- 1998-10-07 CZ CZ983232A patent/CZ323298A3/cs unknown
- 1998-10-07 YU YU43898A patent/YU43898A/sh unknown
- 1998-10-08 MA MA25287A patent/MA24675A1/fr unknown
- 1998-10-08 BG BG102826A patent/BG102826A/xx unknown
- 1998-10-08 KR KR1019980042023A patent/KR19990036944A/ko not_active Application Discontinuation
- 1998-10-08 BR BR9803850-8A patent/BR9803850A/pt not_active Application Discontinuation
- 1998-10-08 TN TNTNSN98181A patent/TNSN98181A1/fr unknown
- 1998-10-08 CA CA002249783A patent/CA2249783A1/en not_active Abandoned
- 1998-10-09 TR TR1998/02015A patent/TR199802015A2/xx unknown
- 1998-10-09 JP JP10288247A patent/JPH11206327A/ja not_active Withdrawn
- 1998-10-09 AR ARP980105060A patent/AR015958A1/es active IP Right Grant
- 1998-10-10 CN CN98124358A patent/CN1216307A/zh active Pending
Also Published As
Publication number | Publication date |
---|---|
EP0910957B1 (en) | 2005-05-18 |
IL126464A (en) | 2001-01-28 |
BG102826A (en) | 1999-08-31 |
EP0910957A3 (en) | 2000-03-15 |
BR9803850A (pt) | 2000-04-04 |
DE69830220D1 (de) | 2005-06-23 |
IL126464A0 (en) | 1999-08-17 |
CZ323298A3 (cs) | 1999-04-14 |
DE19744949C1 (de) | 1999-01-21 |
TNSN98181A1 (fr) | 2000-12-29 |
EP0910957A2 (en) | 1999-04-28 |
CA2249783A1 (en) | 1999-04-10 |
YU43898A (sh) | 1999-12-27 |
ES2241088T3 (es) | 2005-10-16 |
DE69830220T2 (de) | 2005-10-27 |
JPH11206327A (ja) | 1999-08-03 |
ZA989107B (en) | 1999-04-12 |
ATE295689T1 (de) | 2005-06-15 |
KR19990036944A (ko) | 1999-05-25 |
AR015958A1 (es) | 2001-05-30 |
SK138398A3 (en) | 1999-07-12 |
TR199802015A2 (xx) | 1999-04-21 |
MA24675A1 (fr) | 1999-07-01 |
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