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CN1156541A - 褐变组合物 - Google Patents

褐变组合物 Download PDF

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Publication number
CN1156541A
CN1156541A CN96121083A CN96121083A CN1156541A CN 1156541 A CN1156541 A CN 1156541A CN 96121083 A CN96121083 A CN 96121083A CN 96121083 A CN96121083 A CN 96121083A CN 1156541 A CN1156541 A CN 1156541A
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composition
browning composition
browning
crust
thickener
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H·W·金
E·R·韦德雷
D·V·瓦迪雷
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Societe des Produits Nestle SA
Nestle SA
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    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • 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
    • 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
    • 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
    • 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
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • 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
    • A23V2250/54—Proteins
    • A23V2250/55—Peptide, protein hydrolysate

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  • Polymers & Plastics (AREA)
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  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
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Abstract

一种具有面外皮食品的褐变组合物，含有焦糖色和增稠剂，在微波炉或普通烤炉中加热时，该组合物进行褐变反应。

Description

褐变组合物
本发明涉及具有面外皮食品的褐变组合物。更具体地说，本发明涉及具有面点外皮的食品的涂覆组合物，在微波加热或一般加热时该组合物进行褐变反应，得到具有所需的褐变外皮的熟制品。
近年来，家庭使用微波炉已有明显地增长并还在继续增长。虽然微波烹调食品比普通的对流传热炉烹调要节省很多时间，但微波烹调具有这样的缺点，即通过微波能烹调的食物缺乏在普通炉中烹调时食物具有的人们所需要的表面褐变程度，特别是对那些具有面外皮的食物，如肉馅饼和水果派。
在烹调具有面外皮制品的过程中，有关表面褐变最共同的反应是已知的还原糖和含氨基化合物如氨基酸、肽和蛋白质之间自然发生的美拉德反应(非酶褐变)，该反应导致形成有颜色的类黑精等。形成着色色素的美拉德反应速率随温度而显著增长。当含有面外皮的食物，如冷冻馅饼在普通炉上加热时，外皮被加热至比馅饼的内部温度高得多的温度，而这样高的表面温度足以达到褐变。但用微波加热时，热能在食品内部释放使得表面和内部保持相对均衡的温度。结果在焙烤馅饼所需时间内没有达到褐变所必需要达到的表面高温。
在本申请之前，已有许多组合物提出，可以通过微波能加热在食品上产生褐变的表面。但是，由于香味因素、费用、无效果性、使用困难和其它问题，这些现有的组合物没有一个完全令人满意。
本发明提供一种含有焦糖色和增稠剂的褐变组合物。
褐变组合物的pH优选小于7，例如pH3-5。
焦糖色可以是常用的焦糖色，有利地也可以是焦糖色取代物。焦糖色取代物的例子是褐色化合物，基于在有机溶剂和含水溶剂中有限的溶解度，这些褐色化合物似乎是平均分子量为1-10千道尔顿的未知结构的传统的类黑精。类黑精可以通过还原糖与含有游离氨基的化合物如氨基酸、肽或蛋白质的反应而制备。糖可以是现时可用的原料如葡萄糖、果糖、半乳糖、乳糖、右旋糖(例如玉米浆中得到的)或麦芽糖。例如，含有游离氨基的化合物可以是氨、水解植物蛋白、酵母衍生物如酵母自溶物或酵母膏、花生或大豆的油饼、谷蛋白、酪蛋白或微生物蛋白。
增稠剂可以是改性淀粉、多糖或亲水胶体例如卡拉胶、角豆荚胶、藻朊酸盐或瓜耳胶。优选地，增稠剂亦是在低pH保存时特别是在冷冻室保存时用的稳定剂，并且提高冷冻-解冻的稳定性。增稠剂在使用时有助于将褐变组合物保持在面外皮的表面上。
焦糖色与增稠剂的比可以是5∶100-100∶100，优选10∶100-50∶100(重量比)。
褐变组合物可以使用的形式是含水乳液或者干粉，例如通过喷雾干燥或冷冻干燥乳液得到的干粉。
当使用含水乳液形式的褐变组合物时，焦糖色的量适宜为1-25wt％，优选2.5-20wt％，最优选5-15wt％(基于褐变乳液的总重量)。乳液中水的量可以是50-90wt％(基于褐变组合物的总重量)。
食用油存在于褐变组合物中有益于帮助传热。这些油的例子是玉米油、大豆油、红花油、棉籽油和癸花籽油。存在于组合物中的油量适宜是焦糖色量的5-50倍。褐变剂的乳液中可含有5-50wt％的食用油(基于乳液的总重量)。食用油的存在可使微波加热时面皮的褐变增强。
可存在于组合物中的其它组分包括食用级酸，以便提供酸度并带来较长的货架保存期，还有加糖蛋黄、风调料如辣椒粉，或水解的植物蛋白。
本发明亦提供一种处理具有面外皮食物的方法，使得外皮在普通炉或微波炉中加热时能够褐变。该方法包括将适量的含焦糖色和增稠剂的褐变组合物施用于面外皮表面，当在普通炉或微波炉中加热时有效增大外皮上的褐变表面。可以在要烤制食物的预先制成的面外皮表面上适当地涂敷褐变组合物，如通过涂刷喷涂等类似方式涂敷在如肉馅或水果派的面外皮表面上。当组合物涂覆到面外皮表面上的量约0.008-0.02gm/cm2，获得的结果令人满意。外皮可由任何已知的常规用于制备冷冻馅饼外皮的面团原料制作，例如面粉、水、脂肪或起酥油，以及用来改进风味和/或组织的常规添加剂。在制作馅饼的同时可将该涂覆组合物施用于面外皮上，然后将得到的产品冷冻并保持冷冻状态直至焙烤。也可以在馅饼冷冻之后，再将该涂覆组合的施用于面团表面。
可以利用常规的时间一温度关系将具有涂过本发明组合物的面外皮的食品在微波炉中进行焙烤，该时间-温度关系随产品特性和大小而变化。微波加热过程中，面外皮的表面进行褐变反应，得到具有所希望的金黄褐色外观的焙烤外皮，基本上与在普通对流炉中焙烤食品所获得的外皮相似。
下面的实施例进一步阐述本发明。份数以重量给出。实施例1-3
通过剪切混合，充分混合列于下表1中的组分，制出好的pH为4.3的褐变剂的好乳液。表1
组分        实施例1        实施例2        实施例3
水             550           550            550
大豆油         250           250            250
加糖蛋黄        10            10             10
醋酸          0.86          0.86           0.86
改性淀粉*      23            23             23
焦糖色        6.25           9.0           10.4
水树脂辣椒粉   0.6           0.6           0.73(Aqua Resin Pablika)*Mira Thik 468，Staley
每2g乳液喷在300g冷冻的鸡肉馅饼上，当在微波炉或普通炉中加热时，其外皮形成诱人的褐色，用褐变剂涂覆的冷冻鸡肉馅饼具有良好的货架期。实施例4-6
重复实施例1-3的步骤，但用焦糖色取代物代替焦糖色，该取代物的组成示于下面表2：
表II
组分                       份数
葡萄糖                     10
蛋白质                     10
NH4Cl                     5.5
NaCl                       2.5
类黑精素                   30
水                         至100
*由葡萄糖和氨反应形成的化合物，分子量分布为2-5千道尔顿(～5％)和1-2千道尔顿(～5％)，根据凝胶过滤色谱法测得。
将每2g乳液刷在300g冷冻的鸡肉馅饼上。将一些鸡肉馅饼在205℃的普通炉子中加热35分钟，其外皮形成非常诱人的金黄褐色。剩余的鸡肉馅饼在700瓦高功率下的微波炉中加热10分钟，外皮形成非常诱人的金黄褐色，甚至比在普通的炉子中加热的鸡肉馅饼的外皮颜色更深。

Claims (13)

1.一种包含焦糖色和增稠剂的褐变组合物。
2.根据权利要求1的褐变组合物，其pH小于7。
3.根据权利要求1的褐变组合物，其中的焦糖色由类黑精素提供。
4.根据权利要求1的褐变组合物，其中的增稠剂是改性淀粉。
5.根据权利要求1的褐变组合物，其中的增稠剂亦是在低pH贮存时的稳定剂。
6.根据权利要求1的褐变组合物，其中焦糖色与增稠剂的是10∶100-100∶100。
7.根据权利要求1的褐变组合物，其中的褐色组合物是含水乳液形式。
8.根据权利要求7的褐变组合物，其中焦糖色的量基于乳液的总重量为1-25wt％。
9.根据权利要求1的褐变组合物，其中含有食用油。
10.根据权利要求9的褐变组合物，其中食用油的量是焦糖色量的5-50倍。
11.根据权利要求1的褐变组合物，其中含有水解植物蛋白。
12.一种处理具有面外皮食物产品的方法，使得外皮在普通炉或微波炉中加热时能够褐变，包括将适量的含有焦糖色和增稠剂的褐变组合物施用于面外皮的表面，当在普通炉或微波炉中加热时有效增大外皮上的褐变表面。
13.根据权利要求12的方法，其中褐变组合物以0.008-0.02g/cm2的量涂于面外皮的表面上。
CN96121083A 1995-10-19 1996-10-18 褐变组合物 Pending CN1156541A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113729199A (zh) * 2021-08-19 2021-12-03 广州市顺航食品有限责任公司 一种黑糖风味美拉德反应物及其制备方法与应用
CN113729199B (zh) * 2021-08-19 2023-11-17 广州市果美味食品有限公司 一种黑糖风味美拉德反应物及其制备方法与应用

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EP0769245A1 (en) 1997-04-23
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IL119441A (en) 2000-08-13
JPH09107867A (ja) 1997-04-28
US6627238B1 (en) 2003-09-30
AU728454B2 (en) 2001-01-11
CA2188309A1 (en) 1997-04-20
FI964179A (fi) 1997-04-20
SG84501A1 (en) 2001-11-20
FI964179A0 (fi) 1996-10-18
IL119441A0 (en) 1997-01-10
NZ299599A (en) 1997-10-24
AU7025096A (en) 1997-04-24

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