TWI593351B - 酸酪乳配料 - Google Patents
酸酪乳配料 Download PDFInfo
- Publication number
- TWI593351B TWI593351B TW099144601A TW99144601A TWI593351B TW I593351 B TWI593351 B TW I593351B TW 099144601 A TW099144601 A TW 099144601A TW 99144601 A TW99144601 A TW 99144601A TW I593351 B TWI593351 B TW I593351B
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- Taiwan
- Prior art keywords
- whipped
- whipping
- emulsion
- fat
- protein
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
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- A23C9/137—Thickening substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/343—Products for covering, coating, finishing, decorating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
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Landscapes
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
Description
本申請案主張2009年12月17日申請之美國臨時申請案第61/287,319號之優先權,其揭示內容以引用的方式併入本文中。
可攪打食品通常用作蛋糕及其他甜點之配料、糖衣、填料及其類似物。已使用不同方法獲得具有所需質地、感官性質、存放期、可攪打性及其類似性質之調配物。
酸酪乳為與可攪打配料及糖衣具有完全不同的稠度之產品。其亦具有基本不同的味道。酸酪乳通常不用作配料且不可攪打。因此,當前可攪打配料及糖衣中不能獲得由酸酪乳提供之營養效益。
本發明提供以酸酪乳為基礎之組合物,其可用作蛋糕及其他甜點上之配料。該等調配物可攪打且具有平滑質地及所需稠度。本發明係基於如下的驚人觀測結果:可藉由兩步驟方法製備以酸酪乳為基礎之配料調配物,在該方法中分別製備酸酪乳及攪打配料乳液且接著合併使得保持酸酪乳之微生物群。在一實施例中,保持大於90%之微生物群。在各種實施例中,保持大於95%、96%、97%、98%或99%之微生物群。使用具有少量蛋白質或不含蛋白質之攪打配料乳液調配物很重要,使得避免蛋白質在酸酪乳存在下之凝固。在本發明方法中,在低溫下(3℃至15℃之任何溫度)摻合攪打配料乳液與酸酪乳。攪打配料乳液包含脂肪、甜味劑、乳化劑、穩定劑、水及視情況選用之蛋白質及其他添加劑,諸如著色劑及調味劑。
經摻合酸酪乳配料調配物可經冷凍以獲得較長存放期(至少長達1年)且在解凍後可經攪打以用作經攪打配料。亦可在攪打後冷凍調配物。
除非另外指示,否則本文中所有百分比均為重量百分比。
本發明提供以酸酪乳為基礎之組合物。該等組合物包含酸酪乳及攪打配料乳液。組合物可用作甜點及其他食品(諸如蛋糕及其類似物)上之配料。
本發明中使用之酸酪乳可由脫脂、低脂或全脂乳製得,從而產生含有4%至35%及其間所有整數及4%至35%之間精確至小數第一位的所有百分比之脂肪的酸酪乳配料。在一實施例中,脂肪小於5.5%且因此配料可被稱為脫脂配料(在該名稱可接受之情況下)。在一實施例中,脂肪為4%至5.5%。在一實施例中,脂肪為10%至15%,且在另一實施例中,脂肪為15%至20%,或20%至25%。在另一實施例中,脂肪為25%至30%。在一實施例中,乳品為來自奶牛、山羊或水牛乳之脫脂乳、1%脂肪乳、2%脂肪乳或正常全脂乳(3.25%到7.5%脂肪)。乳品可為新鮮的或復原為10%至20%總固體。
在一實施例中,用於與酸酪乳混合之攪打配料乳液為包含脂肪、甜味劑、乳化劑、糖漿固體(例如玉米糖漿固體)、穩定劑、水及視情況選用之蛋白質、鹽、著色劑及香料之乳液。
脂肪組份為乳製品型或非乳製品型。脂肪應能夠使成品攪打為所需稠度,其在處理、儲存及分配期間質地穩固且保持作為甜點裝飾而不崩潰。當脂肪(例如三酸甘油酯)組份為非乳製品脂肪時,其包含一或多種植物脂肪,包括棕櫚仁油、椰子油、棕櫚油、玉米油、葵花籽油、紅花油或其他植物油或其餾分,包括硬脂(stearine)餾分。脂肪組份可為氫化的或非氫化的。儘管可用氫化脂肪製備產品,但仍需要使用非氫化脂肪,因為其消除反式脂肪。脂肪組份可為8%至40%及其間所有整數。在一實施例中,低脂攪打配料乳液之脂肪為8%至14%及其間所有整數值,且正常攪打配料乳液之脂肪為35%至40%及其間所有整數值。
攪打配料乳液中之乳化劑為0.3%至1.0%及其間所有精確至小數第一位之值。適合的乳化劑包括卵磷酯、水解卵磷酯;脂肪酸之單甘油酯、二甘油酯或聚甘油酯,諸如硬脂及棕櫚精(palmitin)單甘油酯及二甘油酯;多元醇之脂肪酯之聚氧乙烯醚,諸如脫水山梨醇單硬脂酸酯(聚山梨醇酯60)之聚氧乙烯醚或脫水山梨醇單油酸酯(聚山梨醇酯80)之聚氧乙烯醚;多元醇之脂肪酯,諸如脫水山梨醇單硬脂酸酯或三硬酯酸酯;單甘油酯及二甘油酯之聚甘油酯,諸如二硬脂酸六甘油酯;二醇之單酯及/或二酯,諸如單硬脂酸丙二醇酯及單棕櫚酸丙二醇酯、琥珀醯化單甘油酯;及諸如乳酸、檸檬酸及酒石酸之羧酸與脂肪酸之單甘油酯及二甘油酯形成之酯,諸如乳酸棕櫚酸甘油酯及乳酸硬脂酸甘油酯,及硬脂醯乳酸鈣或硬脂醯乳酸鈉及其蔗糖酯家族之所有成員、脂肪酸之二乙醯酒石酸酯之所有變種、「DATEMS」及其類似物,及其混合物。
適用於本發明之甜味劑包括糖、單醣、雙醣、多醣及其類似物。糖可為還原糖或非還原糖。糖組份可包含一或多種糖,諸如蔗糖、果糖、右旋糖或海藻糖。若需要低糖或無糖產品,則可使用不含卡路里或低卡路里之代糖用品或高甜度甜味劑,諸如乙醯磺胺酸(acesulfame)、祝馬丁(thaumatin)、阿斯巴甜糖(aspartame)、阿力甜(alitame)、糖精、賽克拉美(cyclamate)及三氯蔗糖。在此情況下,通常亦使用增積劑,包括麥芽糊精及多元醇,諸如聚葡萄糖(polydextrose)、麥芽糖醇、赤藻糖醇、木糖醇、甘露糖醇、異麥芽糖醇、乳糖醇、甘油、丙二醇及山梨醇。本發明組合物中所用甜味劑為10%至20%及其間所有整數。
本發明攪打配料乳液亦具有糖漿固體(例如玉米糖漿固體)。糖漿固體為10%至20%及其間所有整數。亦可使用其他糖漿固體,諸如糙米糖漿、楓糖漿、大麥芽、蒸發甘蔗糖漿(轉化糖)、蜂蜜、濃縮水果甜味劑粒化蔗糖及其類似物。認為此等固體構成主體固體,其幫助建構質地及向成品提供甜味及風味。
適用於本發明攪打配料乳液之穩定劑包括例如各種膠。此等膠可為天然膠,諸如植物膠或動物膠。適用於本發明之膠包括明膠、果膠、褐藻酸鹽、瓊脂、角叉菜膠、剌槐豆膠、瓜耳樹膠、三仙膠、結冷膠及蒟蒻膠(konjac gum)。在一實施例中,膠可為三仙膠及/或纖維素親水膠體,諸如纖維素膠或凝膠,及/或碳水化合物膠。纖維素膠包括甲基纖維素、羧基-甲基纖維素、羥基-丙基纖維素、羥基-丙基甲基纖維素及微晶纖維素。如FDA準則所許可,膠及穩定劑之量可在0.3%至1.0%及其間所有精確至小數第一位的值之範圍內。
本發明之攪打配料乳液中視情況選用蛋白質。較佳保持蛋白質為1%或更低。在一實施例中,非乳製品脂肪乳液不含蛋白質。在另一實施例中,蛋白質小於0.5%。在另一實施例中,蛋白質在0.1%至1.0%之間及其間所有精確至小數第一位的值。當使用時,適用的蛋白質源包括大豆及乳製品,諸如分離酪蛋白鈉、酪蛋白鉀或酪蛋白鈣;乳蛋白濃縮物或分離物;乳清蛋白濃縮物或分離物;及大豆蛋白。
適用於本發明之鹽為不妨礙其他成份或不引起不當味道之任何可食用鹽。認為鹽通常充當緩衝劑及錯隔劑。適用鹽之實例為食鹽(氯化鈉),及鈉、鈣及鉀之單磷酸鹽、二磷酸鹽、聚磷酸鹽、檸檬酸鹽、氯化物及其類似物。鹽通常以0.1%至0.5%及其間所有精確至小數第一位的值使用。
其他適用於攪打配料乳液之成份包括調味劑、著色劑、維生素、礦物質等。可使用適合調味劑以賦予香草、奶油、巧克力、咖啡、楓糖、香辛料、薄荷、黃油、焦糖、水果及其他風味。適合量包括0.1%至0.6%及其間所有精確至小數第一位之值。著色劑可以0.001%至0.05%及其間所有精確至千分之一之值添加。
本發明之方法涉及獲得或製造酸酪乳。酸酪乳較佳具有大於10%總固體。在一實施例中,酸酪乳中之總固體在10%至20%之間及其間所有整數。在各種實施例中,總固體為11%、12%、13%、14%、15%、16%、17%、18%、19%及20%。在一實施例中,酸酪乳具有15%至18%總固體。在一實施例中,酸酪乳不含或具有小於0.1%膠或其他穩定劑(包括果膠)。酸酪乳中存在較高含量之此等成份會賦予成品黏性、黏著或膠黏質地,此可能在成品中不合需要。
舉例而言,在一實施例中,乳品經巴氏殺菌(諸如在180℉至185℉之溫度下)5分鐘且接著冷卻至105℉-110℉。向批料添加活益生菌酸酪乳培養物(例如0.01%至0.02%)並在105℉下培育經培養之乳品3至4小時以用於製備酸酪乳。最終酸酪乳pH為4.4至4.6。冷藏酸酪乳隔夜以冷卻至40℉至45℉。可由脫脂乳、1%或2%脂肪乳或正常脂肪乳製備酸酪乳。
另外,混合各種成份,獨立製備攪打配料乳液。舉例而言,使用標準程序加熱及混合脂肪、水、糖、乳化劑、穩定劑、視情況選用之蛋白質、鹽、香料及著色劑,製備攪打配料乳液。將經加熱混合物適當均質化及冷卻(諸如經由板式熱交換器)至低於45℉,以獲得穩定乳液,其可在42℉至47℉之冷卻溫度下儲存於儲料槽中。
依各種比率摻合攪打配料乳液及酸酪乳,獲得具有所需稠度且可攪打之酸酪乳配料。舉例而言,使用2.5至1.0份攪打配料乳液對1至2.5份酸酪乳之比率(包括其間所有比率)在低溫下(45℉-50℉)獲得正常脂肪、低脂及脫脂酸酪乳配料。在一實施例中,對於正常脂肪酸酪乳配料(20%-25%脂肪)使用1.4:1至2.5:1之攪打配料乳液對酸酪乳之比率;對於低脂酸酪乳配料(10%-15%脂肪)使用1:1.35至1:2.5之比率;且對於脫脂酸酪乳配料使用1:1.4之比率。較佳在低溫下(3℃至15℃或其間任何整數)摻合攪打配料乳液與酸酪乳。在一實施例中,在3℃至7℃下摻合攪打配料乳液與酸酪乳,獲得酸酪乳配料。較佳不使用高於15℃之溫度,因為其可能影響攪打配料乳液之晶體形態,從而不利地影響其攪打起泡性及效能。因為該方法在低溫下執行,所以避免益生菌培養物之失活,否則可能在145℉或更高之分批巴氏殺菌溫度下發生失活。在一實施例中,在生理溫度(37℃)下培育10至12小時後,酸酪乳配料能夠保持每公克至少2×106 cfu。
冷卻經摻合混合物至例如3℃至10℃之溫度,且可冷凍混合物長達1年之存放期。可用混合器攪打冷凍及解凍產品,獲得脂肪含量為4%至35%之酸酪乳配料。酸酪乳配料之脂肪含量可為小於5%、5%至10%、10%至15%、15%至20%、20%至25%、25%至30%及30%至35%。酸酪乳配料具有所需稠度及平滑質地,及250-350%膨脹度(overrun)且可用作食品之配料。調配物具有平滑光亮外觀且其質地內具有極少或無氣泡聚結。其具有穩固質地及稠度,使得若在裝飾蛋糕時變為花瓣狀、花朵狀或動物形狀時其可自我保持形狀。另一酸酪乳產品:酸酪乳冰淇淋沒有彼等特徵,因此可用於在冷藏或環境溫度下裝飾蛋糕。
在一實施例中,攪打混合物至250%至400%之膨脹度。
在另一實施例中,攪打混合物至250%至300%之膨脹度。
在另一實施例中,攪打混合物至270%至400%之膨脹度。
必要時可冷凍(例如在冷凍器中)經摻合之酸酪乳及攪打配料乳液以用於長期儲存。在混合器中攪打以獲得酸酪乳配料前在冰箱中(諸如40℉-45℉下)使冷凍酸酪乳配料解凍(例如經12-24小時)。成品攪打產品在冷藏溫度下在裝飾蛋糕上及碗中可保持穩定長達5天。可冷凍用配料製得之成品甜點(諸如蛋糕)以獲得較長存放期。
在一替代性實施例中,酸酪乳配料經成熟一段時間(例如在低溫5℃-7℃下4-8小時),接著經冷凍或攪打(諸如用分批或連續混合器進行攪打)以製備經預攪打之酸酪乳配料。預攪打產品可裝入糕點袋或碗中且接著冷凍長達1年。
在一實施例中,本發明提供包含本文中所描述之酸酪乳與攪打配料乳液之混合物的組合物。在另一實施例中,本發明提供藉由本文中所描述之方法製備之組合物。
藉由摻合一部分蛋白質較少之非乳製品配料(含有35%-40%脂肪)與酸酪乳來製備正常脂肪及低脂酸酪乳配料。因此,在一實施例中,以下表中展示之比率混合蛋白質較少之攪打配料乳液。在各種實驗中,用脫脂、2%脂肪或正常乳製備酸酪乳,使得最終成品分別含有21%-24%脂肪及13%-16%脂肪。在一實例中,吾人對於正常脂肪及低脂配料使用蛋白質較少之35%脂肪配料。用於正常脂肪之2:1比率(440 g配料+220 g正常酸酪乳)產生23%-24%脂肪。摻合260 g配料與400 g正常酸酪乳得到14.5%脂肪(低脂)配料。表1:各種脂肪百分比酸酪乳配料中攪打配料乳液與酸酪乳之比率
*在25%、20%及10%脂肪配料中,在摻合物中使用35%攪打配料乳液,且在5%脂肪配料中,吾人在摻合物中使用12%攪打配料乳液
鹽、著色劑及香料為視情況選用的且當使用時可分別以0.1%至0.5%、0.001%至0.05%及0.1%至0.6%之範圍使用。在一實施例中,鹽、著色劑及香料分別在0.2%至0.4%、0.01%至0.03%及0.1%至0.6%之範圍內。
對於製備脫脂酸酪乳配料(4%至5%脂肪),較佳使用完全氫化植物油製備低脂攪打配料乳液。然而,成品中配料可含有或可不含有一些蛋白質。舉例而言,在一實施例中,使用具有特殊硬脂分餾棕櫚仁油(含有12%脂肪及0.6%蛋白質)之配料。以42%配料與58%酸酪乳(275 g配料+385 g酸酪乳)之比率摻合引起最終產物中具有5%脂肪。
表2中展示用於製備脫脂酸酪乳配料之低脂配料之組成。
在一實施例中,酸酪乳製備過程如下:
1.加熱正常脂肪、2%脂肪、脫脂乳(9%,總固體)或復原脫脂乳(15%總固體)至80℃至85℃且保持5分鐘。
2.冷卻經加熱乳品至41℃至45℃。
3.用0.01%經冷凍乾燥之酸酪乳培養物(Danisco Yo Mix-511)接種該乳品且充分混合。
4.在41℃至43℃下培育乳品4至5小時以用於酸酪乳醱酵。一旦經醱酵酸酪乳乳品pH跌至4.4至4.6,則在冷藏溫度(5℃至8℃)下儲存產物直至進一步用於製備酸酪乳配料。
以表3中所示之各種比率摻合攪打配料乳液與醱酵酸酪乳以製備正常脂肪、低脂及脫脂酸酪乳配料。如本文中使用之脫脂酸酪乳配料意謂配料具有5%或更少脂肪(可低至1%)。因此,為獲得低脂酸酪乳配料,可調整酸酪乳及非乳製品配料之量以保持總脂肪為5%或更少。
在此調配物之變體中,藉由添加甾烷醇酯(stanol ester)及固醇酯(Corowise,SEC 101)以得到每9 g份量0.6 g固醇酯來製備酸酪乳配料。含有甾烷醇/固醇酯之配料幫助降低膽固醇且被視為對健康有益。另一情況中,使用非氫化植物油製備非乳製品配料且因此成品不具有反式脂肪。
*正常脂肪及低脂配料中,在摻合物中使用35%脂肪配料
**脫脂配料中,吾人在摻合物中使用12%脂肪配料
上表中,包括所指示值之範圍內的所有值。因此,舉例而言,當提供55%-70%之範圍時,則包括55至70的所有值(整數以及小數第一位)。
冷藏或冷凍經摻合酸酪乳產品。產品可在-18℃下冷凍長達365天。用Hobart或Kitchen Aid混合器攪打經冷藏產品。冷凍產品在攪打前在冷藏溫度下(5℃至7℃)解凍至多24小時以獲得最佳結果。當體積較大時亦可用連續混合器攪打產品。可在冷凍前攪打酸酪乳配料。
評估經攪打產品之攪打時間、膨脹度百分比、花環時間(rosette time)或裝袋時間(bag time)。將產品用於裝飾蛋糕且根據破裂、膨脹及鼓泡現象評估其穩定性。一些產品儲存於冷藏碗中且評估其氣泡聚結之變化、漿液分離(脫水收縮)及破裂。酸酪乳配料評估結果之概述展示於表6中。
結果如下:
●酸酪乳配料(正常脂肪、低脂及脫脂)具有良好的味道、質地及乳製品酸酪乳風味。所有樣品均具有良好的膨脹度百分比(270-400%)且經攪打樣品在碗中穩定長達24-48小時。用經攪打酸酪乳配料裝飾之蛋糕具有優良穩定性,存放期長達5-7天。
●含有固醇酯之酸酪乳亦具有良好的膨脹度百分比、味道及風味以及稍軟質地。
●具有非氫化植物油之酸酪乳配料亦具有平滑質地、良好味道及風味以及可接受之攪打效能。
儘管已藉由特定實施例及實例描述本發明,但熟習此項技術者將顯而易知此等實施例之常規修改且該等修改意欲包括在本發明之範疇中。
Claims (32)
- 一種製備以酸酪乳為基礎之食品之方法,該食品可經攪打至形成具250%至400%之膨脹度之產品,且於冷藏溫度下可維持穩定長達至少24小時,該方法包含以下步驟:a)提供攪打配料乳液,該攪打配料乳液包含8%至40%脂肪、0.3%至1%乳化劑、10%至20%甜味劑、10%至25%糖漿固體、0.3%至1%穩定劑及40%至60%水,該攪打配料乳液包括0%至1%蛋白質;b)提供酸酪乳,該酸酪乳包含微生物群;c)該攪打配料乳液與該酸酪乳以2.5至1份攪打配料乳液對1至2.5份酸酪乳之比率組合以形成預攪打摻合食品,如此,該經攪打配料乳液具有40-70%之重量含量,且該酸酪乳具有30-60%之重量含量;及d)共同攪打該預攪打摻合食品,該預攪打摻合食品經共同攪打以形成具至少250%之膨脹度之經攪打的以酸酪乳為基礎之食品;其中該預攪打摻合食品中的酸酪乳之微生物群超過90%未被破壞,該經攪打的以酸酪乳為基礎之食品於該至少250%之膨脹度下、於不低於5℃之溫度下可維持穩定長達至少24小時。
- 如請求項1之方法,其中該經攪打配料乳液具有55-70%之重量含量,且該酸酪乳具有30-45%之重量含量,該攪打配料乳液與該酸酪乳係以1.35:1至1:1.35之比率摻合。
- 如請求項1之方法,其中該脂肪係非乳製品脂肪,該脂 肪包含一或多種選自由棕櫚仁油、椰子油、棕櫚油、玉米油、葵花籽油、紅花油及植物油組成之群之油。
- 如請求項2之方法,其中該脂肪係非乳製品脂肪,該脂肪包含一或多種選自由棕櫚仁油、椰子油、棕櫚油、玉米油、葵花籽油、紅花油及植物油組成之群之油。
- 如請求項1之方法,其中該攪打配料乳液包含蛋白質,該蛋白質含量係0.1%至1%,該蛋白質包含一或多種選自由酪蛋白鈉、酪蛋白鉀、酪蛋白鈣、乳蛋白濃縮物、乳蛋白分離物、乳清蛋白濃縮物、乳清蛋白分離物及大豆蛋白組成之群之化合物。
- 如請求項4之方法,其中該攪打配料乳液包含蛋白質,該蛋白質含量係0.1%至1%,該蛋白質包含一或多種選自由酪蛋白鈉、酪蛋白鉀、酪蛋白鈣、乳蛋白濃縮物、乳蛋白分離物、乳清蛋白濃縮物、乳清蛋白分離物及大豆蛋白組成之群之化合物。
- 如請求項1之方法,其中該經攪打摻合食品之膨脹度係270-400%。
- 如請求項6之方法,其中該經攪打摻合食品之膨脹度係270-400%。
- 如請求項1之方法,其進一步包括以下步驟:i)於該攪打步驟前,冷凍該預攪打摻合食品,ii)解凍該冷凍預攪打摻合食品,且接續攪打該預攪打摻合食品以形成該摻合食品。
- 如請求項8之方法,其進一步包括以下步驟: i)於該攪打步驟前,冷凍該預攪打摻合食品,ii)解凍該冷凍預攪打摻合食品,且接續攪打該預攪打摻合食品以形成該摻合食品。
- 如請求項5之方法,其中該攪打配料乳液具有小於0.8%之蛋白質含量。
- 如請求項10之方法,其中該攪打配料乳液具有小於0.8%之蛋白質含量。
- 如請求項1之方法,其中該攪打配料乳液與該酸酪乳以1.4至1份攪打配料乳液對1至2.5份酸酪乳之比率形成預攪打摻合食品,該攪打配料乳液包含35%至40%脂肪、0.3%至1%乳化劑、10%至20%甜味劑、10%至20%糖漿固體、0.3%至1%穩定劑及40%至55%水。
- 如請求項12之方法,其中該攪打配料乳液與該酸酪乳以1.4至1份攪打配料乳液對1至2.5份酸酪乳之比率形成預攪打摻合食品,該攪打配料乳液包含35%至40%脂肪、0.3%至1%乳化劑、10%至20%甜味劑、10%至20%糖漿固體、0.3%至1%穩定劑及40%至55%水。
- 如請求項14之方法,其中該攪打配料乳液包含至多38%脂肪、至多0.4%乳化劑、12%至18%甜味劑、12%至18%糖漿固體、0.4%至0.8%穩定劑及45%至50%水。
- 如請求項1之方法,其中該攪打配料乳液與該酸酪乳以1.35至1份攪打配料乳液對1至2.5份酸酪乳之比率形成預攪打摻合食品,該攪打配料乳液包含8%至14%脂肪、0.3%至1%乳化劑、10%至20%甜味劑、10%至25%糖漿固 體、0.3%至1%穩定劑及40%至60%水。
- 如請求項12之方法,其中該攪打配料乳液與該酸酪乳以1.35至1份攪打配料乳液對1至2.5份酸酪乳之比率形成預攪打摻合食品,該攪打配料乳液包含8%至14%脂肪、0.3%至1%乳化劑、10%至20%甜味劑、10%至25%糖漿固體、0.3%至1%穩定劑及40%至60%水。
- 如請求項17之方法,其中該攪打配料乳液包含10%至12%脂肪、至多0.4%乳化劑、12%至18%甜味劑、18%至22%糖漿固體、0.4%至0.8%穩定劑、0.6%至0.8%蛋白質及45%至55%水。
- 如請求項1之方法,其中該攪打配料乳液包含0.1%至1.0%蛋白質、0.2%至0.4%乳化劑、12%至18%糖、12%至18%糖漿固體及0.4%至0.8%穩定劑。
- 如請求項12之方法,其中該攪打配料乳液包含0.1%至1.0%蛋白質、0.2%至0.4%乳化劑、12%至18%糖、12%至18%糖漿固體及0.4%至0.8%穩定劑。
- 如請求項1之方法,其中該經攪打配料乳液包含以下重量百分比:
- 如請求項12之方法,其中該經攪打配料乳液包含以下重量百分比:
- 如請求項1之方法,其中該經攪打配料乳液包含以下重量百分比:
- 如請求項12之方法,其中該經攪打配料乳液包含以下重量百分比:
- 如請求項1之方法,其中該經攪打配料乳液包含以下重量百分比:
- 如請求項12之方法,其中該經攪打配料乳液包含以下重量百分比:水 40-60%
- 如請求項1之方法,其中該經攪打配料乳液包含以下重量百分比:
- 如請求項12之方法,其中該經攪打配料乳液包含以下重量百分比:
- 一種經攪打產品,其係由如請求項1所定義之方法製備。
- 一種甜食,其包含如請求項29之經攪打產品。
- 如請求項30之甜食,其中該甜食為甜點。
- 如請求項31之甜食,其中該甜點為蛋糕、小甜餅、糕點、冰淇淋蛋糕、起司蛋糕、長條泡芙(éclair)或奶油泡芙。
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WO2011084570A1 (en) | 2009-12-17 | 2011-07-14 | Rich Products Corporation | Yogurt topping |
KR20140061071A (ko) * | 2012-11-13 | 2014-05-21 | 삼성정밀화학 주식회사 | 셀룰로오스 에테르를 함유한 발효유 조성물 및 그의 제조 방법 |
HUP1500011A2 (en) * | 2015-01-15 | 2016-07-28 | Attila Rakosi | Solid state, fresh yogurt cheese with live and active cultures and chocolate covered yogurt dessert prepared by yogurt cheese, and process for their preparation |
EP3282864B1 (en) * | 2015-04-15 | 2020-06-03 | FrieslandCampina Nederland B.V. | A frozen aerated confectionery product and a method for preparing such a product |
CN106472687A (zh) * | 2015-08-24 | 2017-03-08 | 里奇产品有限公司 | 改进的食品顶料 |
WO2017081305A1 (en) | 2015-11-12 | 2017-05-18 | Nestec S.A. | Foamed dairy beverage |
WO2017081303A1 (en) | 2015-11-12 | 2017-05-18 | Nestec S.A. | Dairy product |
CN109924266B (zh) * | 2017-12-18 | 2022-12-23 | 丰益(上海)生物技术研发中心有限公司 | 酸奶油脂组合物及其制备方法 |
CN110150446A (zh) * | 2019-06-12 | 2019-08-23 | 上海嗲香餐饮管理有限公司 | 一种冰淇淋的制备方法 |
CA3177083A1 (en) * | 2020-05-04 | 2021-11-11 | Conagra Foods Rdm, Inc. | Pastry filling formulation and process |
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BR112012014977B1 (pt) | 2017-12-26 |
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MX2012007049A (es) | 2012-07-30 |
KR101806887B1 (ko) | 2017-12-08 |
WO2011084570A1 (en) | 2011-07-14 |
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US20110151057A1 (en) | 2011-06-23 |
MX340648B (es) | 2016-07-08 |
US9955704B2 (en) | 2018-05-01 |
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US10045547B2 (en) | 2018-08-14 |
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US20130129898A1 (en) | 2013-05-23 |
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