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CN107279454B - A novel viscous food composition and its preparation method - Google Patents

A novel viscous food composition and its preparation method Download PDF

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Publication number
CN107279454B
CN107279454B CN201710471162.7A CN201710471162A CN107279454B CN 107279454 B CN107279454 B CN 107279454B CN 201710471162 A CN201710471162 A CN 201710471162A CN 107279454 B CN107279454 B CN 107279454B
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parts
food composition
weight
viscous food
food
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CN107279454A (en
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牛宇戈
李娜
夏琪
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Shanghai Jiaotong University
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Shanghai Jiaotong University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention provides a novel viscous food composition and a method for preparing the same. Specifically, the invention adopts a compound formula of the plantain seed husk and edible animal and vegetable protein in a specific proportion to prepare the food composition which is soft and easy to chew, rich in dietary fiber and low in sugar content and has a similar mouthfeel to viscous food, and is suitable for various crowds, particularly the old, children, white-collar workers with a fast working rhythm, and special crowds such as diabetes mellitus, constipation and the like.

Description

A novel viscous food composition and its preparation method
Technical Field
The invention belongs to the field of food manufacturing. In particular, the present invention relates to a viscous food product having high dietary fiber, low sugar characteristics.
Background
Sticky food: such as glutinous rice, which is made into food with larger viscosity. The sticky food has smooth mouthfeel, softness, fineness and fragrant and sweet taste, is deeply loved by consumers and is easy to generate satiety. However, sticky food is generally made of glutinous rice, and is digested and decomposed to form a large amount of sugar after entering a human body, so that the sticky food is easily fatigued and is not suitable for diabetics. With the improvement of living standard, the development of a non-glutinous rice food with low sugar, nutrition and sticky food taste becomes an urgent need for the development of the food.
Disclosure of Invention
In a first aspect of the invention, a food composition is provided, which comprises the following components in parts by weight:
Figure BDA0001327141600000011
in another preferred embodiment, the edible animal and vegetable protein comprises whey protein, bovine bone protein, soy protein, peanut protein, rice protein, or wheat protein.
In another preferred embodiment, the parts by weight of the psyllium husk are 5 to 20, more preferably 8 to 15, most preferably 10 to 12; the edible animal and vegetable protein is whey protein, and the weight part of the whey protein is 2-8, preferably 2-5; and optionally water in an amount of 10 to 150 parts by weight.
In another preferred embodiment, the psyllium husk and/or the whey protein is in powder form.
In another preferred embodiment, the food composition further comprises one or more food additives selected from the group consisting of:
Figure BDA0001327141600000012
Figure BDA0001327141600000021
in another preferred embodiment, the flavoring agent comprises salt, sucrose, sodium cyclamate, aspartame, citric acid monohydrate, and sodium citrate.
In another preferred embodiment, the preservative comprises potassium sorbate, ascorbic acid, sodium benzoate.
In another preferred example, the water is drinkable water, such as mineral water or purified water.
In another preferred embodiment, the food composition comprises the following components in parts by weight:
Figure BDA0001327141600000022
in another preferred embodiment, the food composition has one or more of the following characteristics:
Figure BDA0001327141600000023
in another preferred embodiment, the food composition has a viscosity of-15-0 g sec, a hardness of 200-: 0.95-1.0
In a second aspect of the invention, there is provided a method of preparing a food composition comprising the steps of:
(a) providing raw materials, wherein the raw materials comprise the following components in parts by weight:
the components are in parts by weight
Firstly, 2 to 50 parts of plantain seed husk; and
② 1-10 edible animal and plant protein;
(b) uniformly dissolving the component II in water, adding 1/2 parts by weight of the component I, and uniformly stirring to obtain a mixture;
(c) 1/2 parts by weight of component (r) was added to the mixture obtained in (b) and stirred uniformly, thereby obtaining the food composition.
In another preferred embodiment, the method further comprises the following steps:
(d) cooking and/or molding the food composition of step (c).
In another preferred embodiment, said step (d) comprises post-cooking molding, or post-molding cooking, of the food composition of step (c).
In another preferred embodiment, the method further comprises the step of adding food additives.
It is to be understood that within the scope of the present invention, the above-described features of the present invention and those specifically described below (e.g., in the examples) may be combined with each other to form new or preferred embodiments. Not to be reiterated herein, but to the extent of space.
Detailed Description
The inventor of the invention has conducted extensive and intensive research and surprisingly found for the first time that after plantain seed husk and whey protein are compounded in a certain proportion and processed into food, the sticky food similar to glutinous rice and the like can be produced in taste, the sticky food has unique soft and fine eating experience with smooth taste, has lower hardness and chewiness than conventional sticky food such as glutinous rice and the like, contains rich dietary fiber, does not need to additionally add pigment, and is very suitable for old people, children, white-collar workers with fast work rhythm, and special people such as diabetes, constipation and the like. On the basis of this, the present invention has been completed.
Plantain seed shell
The psyllium husk contains about 86% of dietary fiber, and is rich in soluble dietary fiber, and has a certain control effect on obesity. Plantago ovata seed husk also has intestine smoothing effect, and can be used for treating common gastrointestinal problems such as constipation and ulcer. The Plantain seed husk powder has high medicinal value, and can reduce serum cholesterol value of human.
The psyllium husk that can be used in the present invention is not particularly limited and may be a conventional commercially available psyllium husk product. When used in the food compositions of the present invention, raw milled psyllium husk or milled powdered psyllium husk, preferably powdered psyllium husk, may be used.
Further, when used in a food composition, it is preferable to subject the psyllium husk to a processing step suitable for food consumption, such as washing.
Edible animal and plant protein
Edible animal and vegetable proteins useful in the present invention refer to plant proteins and animal proteins that may be used in food processing within the food approval range specified in the country. Wherein the animal protein is mainly derived from meat, egg and milk of fowl, livestock and fish. The protein composition mainly contains casein (78-85%), and can be well absorbed and utilized by adults. More importantly, the essential amino acids of the animal protein are complete in types and reasonable in proportion, so that the protein is easier to digest, absorb and utilize than common plant proteins, and has relatively high nutritional value.
Edible animal proteins useful in the present invention include whey proteins and bovine bone proteins.
The whey protein is protein dissolved and dispersed in whey, accounts for about 18-20% of milk protein, belongs to complete protein, has all 20 amino acids forming protein, is rich in nutrition, and is commonly used for improving the nutritional value and the texture of food. In addition, the whey protein is easy to digest and absorb by human bodies, contains a plurality of active ingredients, and is recognized as high-quality protein of human bodies. The whey protein has colloid forming property, and micro pores are formed inside the colloid forming property, so that water and the like can be compacted in the whey protein.
The whey protein usable in the present invention is not particularly limited, and may be a whey protein conventionally isolated and extracted from an animal milk product, or may be a commercially available whey protein. Preferably, the whey protein used in the food composition of the present invention may be powdered whey protein, whey protein solution.
In addition, vegetable proteins such as soy protein, peanut protein, rice protein, or wheat protein may also be used in the present invention.
Food composition
The food composition of the present invention contains the specific parts by weight of psyllium husk and animal proteins (particularly whey proteins) in the following amounts:
the components are in parts by weight
2-50 parts of plantain seed husk;
1-10 parts of animal protein;
preferably, the parts by weight of the psyllium husk are 5 to 20, more preferably 8 to 15, most preferably 10 to 12; the weight portion of the animal protein is 2-8, preferably 3-5. The food composition of the present invention containing no water may also be referred to as a raw material for food composition.
In addition, the food composition of the present invention may further contain water, and preferably, the water that can be used in the composition of the present invention is not particularly limited, and may be any water suitable for food, for facilitating dissolution, dispersion and agitation of the raw materials of the food composition. The water may be used in the food composition of the invention in a weight proportion of 80 to 200, preferably 90 to 150, more preferably 100 to 120.
In addition, the food composition of the present invention may additionally contain food additives.
Figure BDA0001327141600000051
The food composition of the present invention has characteristics of having viscosity comparable to that of commercially available viscous foods, but having low hardness and chewiness, and is rich in dietary fiber and nutrients. Preferably, the food composition of the invention has one or more of the following characteristics:
Figure BDA0001327141600000052
food additive
The food additive which can be used in the food composition of the present invention is not particularly limited, and can be any food additive which meets food eating standards and improves the properties or mouthfeel of the food composition of the present invention, and the type and the parts by weight of the food additive are conventionally known by those skilled in the art, and are not described herein again.
Preferably, the food additive contained in the food composition of the present invention may be a taste enhancer such as common salt, sweetener, sodium glutamate, etc.; and may also be antiseptic, defoaming agent, antioxidant, colorant, nutrition enhancer, perfume, etc. Among them, preservatives such as potassium sorbate, ascorbic acid, and sodium benzoate are preferably added.
Preferably, the food additive which can be used in the food composition of the present invention is added in the following weight portions:
Figure BDA0001327141600000061
preferably, the food composition of the present invention comprises the following components in parts by weight:
preparation method
The present invention also provides a method of preparing a food composition, wherein said method comprises the steps of:
(a) providing raw materials, wherein the raw materials comprise the following components in parts by weight:
the components are in parts by weight
Firstly, 2 to 50 parts of plantain seed husk; and
1-10 parts of whey protein powder;
(b) uniformly dissolving the component II in water, adding 1/2 parts by weight of the component I, and uniformly stirring to obtain a mixture;
(c) 1/2 parts by weight of component (r) was added to the mixture obtained in (b) and stirred uniformly, thereby obtaining the food composition.
Furthermore, the process may comprise additional steps of adding food additives and/or cooking and/or moulding the food composition, as well as steps of basic treatment of the food material, such as sieving, drying, sterilization, etc., all by means of techniques well known to the person skilled in the art.
The step of adding the food additive is not limited in the order of the steps (a) to (c), and the food additive may be added after the food additive is mixed with the raw materials or the food composition in (c) is obtained.
The additional step of subjecting the food composition to cooking and/or moulding is typically carried out after the food composition has been prepared for sale and/or consumption.
The invention has the beneficial effects
The sticky food prepared by compounding the plantain seed husk powder and the whey protein powder reaches the soft and fine taste and sweet taste of sticky foods such as glutinous rice cakes and glutinous rice balls in the aspect of mouthfeel, and the plantain seed husk powder and the whey protein powder can generate attractive reddish brown color by compounding, and meanwhile, the unique flavor can be endowed by the strong fragrance of the plantain seed husk powder and the milk fragrance of the whey protein powder. The rich dietary fiber of the plantain seed husk powder and various amino acids contained in the whey protein can improve the nutritional quality of the viscous food. The invention can also adopt sodium cyclamate to replace part of cane sugar, thus inventing a low-sugar viscous food compounded by dietary fiber and whey protein on the basis of ensuring proper sweetness.
Example 1 preparation of food composition 1
1) Weighing: preparing raw materials according to a mass ratio, wherein the raw materials comprise plantain seed shell powder, whey protein powder, citric acid monohydrate, sodium cyclamate, white granulated sugar and potassium sorbate; sieving semen plantaginis powder (60 mesh); the whey protein powder was sieved (60 mesh).
2) Dissolving: firstly, respectively pouring citric acid monohydrate, sodium cyclamate, sucrose and potassium sorbate into a container, and continuously stirring until the citric acid monohydrate, the sodium cyclamate, the sucrose and the potassium sorbate are completely dissolved; pouring the whey protein into a container and continuously stirring to obtain a uniform solution; adding the plantain seed husk powder for 2 times, wherein the adding time of the plantain seed husk powder for 2 times is as follows: (first stage) continuously beating the whey protein to form a solution state, floating a small amount of irregular bubbles on the surface, adding 1/2 Plantain seed husk powder, and continuously beating; (second stage) the plantain seed husk powder is stirred, the mixture begins to become thick, becomes uniform fluid and has no obvious agglomeration, the residual 1/2 plantain seed husk is added, the mixture is continuously and rapidly stirred until no obvious block exists in the container and the mixture becomes uniform sticky paste, and the container is inverted, so that the content in the container can not be poured out.
3) And (3) cooking: adding appropriate amount of water into the water bath kettle, sealing the container, placing on a support, and steaming in water bath at 60 deg.C for 20 min.
4) And (3) cooling: the cooked viscous food product was removed from the water bath and poured out on a cooling pan until cooled.
5) Molding: coating a thin layer of vegetable oil on the inner surface layers of different plastic moulds, pressing the viscous food into different moulds, and trowelling to form products with different shapes.
6) And (3) sealing: and finally, sealing the viscous food in the plastic mould to form a final product.
Example 2 preparation of food composition 2
Food composition 2 was prepared according to the method of example 1, except that the amounts of the raw materials were adjusted as follows:
the psyllium husk: 8g
Whey protein: 2g
Citric acid monohydrate: 0.2g
Sodium cyclamate: 0.1g
Sucrose: 4g
Potassium sorbate: 0.01
Example 3 preparation of food composition 3
Food composition 3 was prepared according to the method of example 1, except that the amounts of the raw materials were adjusted as follows:
the psyllium husk: 12g of
Whey protein: 3g
Citric acid monohydrate 0.3g
Sodium cyclamate: 0.3g
Sucrose: 10g
Potassium sorbate: 0.1g
Example 4 preparation of food compositions 4-8
Food compositions 4-8 were prepared according to the method of example 1, except that the amounts of the raw materials were adjusted as follows
The psyllium husk: 10g of a mixture of the above-mentioned components,
the whey protein is respectively replaced by soybean protein, peanut protein, rice protein, wheat protein and bovine bone protein 2.5g,
citric acid monohydrate: 0.26g
Sodium cyclamate: 0.2g
Sucrose: 6g of the total weight of the mixture is obtained,
potassium sorbate: 0.03g
Example 4 the food compositions of examples 1-3 were tested
This example compares the food compositions of examples 1-3 with commercially available sticky food:
sticky glutinous rice food, purchased from the commercial company of Jiaxing Runxi, Luxidou Qingyuan, 20170513, was purchased on the market, compared with the sensory evaluation of the sticky food of the present invention, and compared with the properties using a texture analyzer.
The physical property tester (model number of TA.XTPlus from ultra technical instruments Co., Ltd., test probe P/0.5) has the following test parameters: the speed before measurement is 1mm/sec, the speed during measurement is 5mm/sec, the speed after measurement is 5mm/sec, and 70 percent of strain is measured at three different positions of each product, and each position is measured twice.
The texture data results are as follows:
Figure BDA0001327141600000091
sensory evaluation:
the product and sticky glutinous rice food are subjected to sensory evaluation, and the two have good color and luster, fine and smooth tissue and smooth mouthfeel; compared with sticky; in addition, the product of the invention endows the viscous food with rich protein fragrance, reduces the calorie, improves the nutritional value of the viscous food, and can meet the requirements of consumers on health food with comprehensive nutrition, low sugar and low calorie.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications of the present invention can be made by those skilled in the art after reading the above teachings of the present invention, and these equivalents also fall within the scope of the present invention as defined by the appended claims.

Claims (10)

1. The viscous food composition is characterized by comprising the following components in parts by weight:
the components are in parts by weight
10-12 parts of plantain seed husk;
2-3 parts of edible animal and plant protein; and
80-150 parts of water
Wherein the edible animal and vegetable protein is whey protein:
and said viscous food composition having the following characteristics:
hardness 100-;
viscosity-25-0 g.sec;
elasticity of 0.92-1.0;
the cohesive force is 0.5-1.0;
the chewiness is 90-500 g;
the restoring force is 0.2-0.5.
2. The viscous food composition of claim 1, wherein the water is present in 100 parts by weight.
3. The viscous food composition of claim 1, further comprising one or more food additives selected from the group consisting of:
the components are in parts by weight
Flavoring agent 0.01-0.3
0.01-0.3% of preservative
0.01-0.3 of thickening agent.
4. The viscous food composition of claim 3, wherein the flavoring agent is one or more selected from the group consisting of: table salt, sucrose, sodium cyclamate, aspartame, citric acid monohydrate and sodium citrate.
5. The viscous food composition of claim 3, wherein the preservative is one or more selected from the group consisting of: potassium sorbate, ascorbic acid and sodium benzoate.
6. The viscous food composition according to claim 1, comprising the following components in parts by weight:
the components are in parts by weight
10-12 parts of plantain seed shell powder;
2-3 parts of whey protein powder;
100 parts of water;
0.2-0.3 of citric acid monohydrate;
0.01-0.1 of potassium sorbate;
4-10 parts of cane sugar; and
0.1-0.3 of sodium cyclamate.
7. The viscous food composition of claim 1, wherein the viscous food composition is prepared by:
(a) providing raw materials, wherein the raw materials comprise the following components in parts by weight:
composition of Parts by weight Asiatic plantain seed husk 10-12; and ② edible animal and plant protein 2-3；
Wherein the edible animal and vegetable protein is whey protein;
(b) uniformly dissolving the component II in water, adding 1/2 parts by weight of the component I, and uniformly stirring to obtain a mixture;
(c) adding 1/2 parts by weight of component (r) to the mixture obtained in (b) and stirring homogeneously, thereby obtaining the viscous food composition;
(d) cooking and/or molding the viscous food composition of step (c);
and said cooking comprises steaming.
8. A method of preparing a viscous food composition comprising the steps of:
(a) providing a feedstock comprising the components as defined in claim 1:
(b) uniformly dissolving the component II in water, adding 1/2 parts by weight of the component I, and uniformly stirring to obtain a mixture;
(c) adding 1/2 parts by weight of component (r) to the mixture obtained in (b) and stirring homogeneously, thereby obtaining the viscous food composition; and
(d) cooking and/or molding the viscous food composition of step (c);
wherein the cooking comprises steaming.
9. The method of claim 8,
said step (d) comprises post-cooking molding, or post-molding cooking, of the food composition of step (c).
10. The method of claim 8, further comprising the step of adding a food additive.
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