CN1527725A - 用于预熟化食品的快速崩解性增味膜 - Google Patents
用于预熟化食品的快速崩解性增味膜 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- 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
- A23L29/00—Foods or foodstuffs containing additives; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
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- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Preparation And Processing Of Foods (AREA)
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Abstract
一种改进型快速崩解性增味膜,其在食物制品包括预熟化的食物制品,如汉堡包、鸡肉和比萨饼上即快速且完全崩解,该增味膜含有羟丙基纤维素、改性淀粉和风味成分。本发明的增味膜在预熟化的食物制品上于短于1分钟内即完全崩解,并且经常是在短于30秒内,而先前已知的增味膜在预熟化的食物制品上一般情况下不能完全淀解。本发明的增味膜可以有利地用于均匀和再现性地给食物制品增味合意的量。
Description
技术领域
本发明总的来说涉及食品添加剂领域,并且特别涉及用在食品上的增味膜。
背景技术
给食品增味的常规方法包括将粉状增味成分如香辛料或液体增味成分如风味油直接撒在食品上。这项技术具有若干缺陷,特别是当在快餐工业中使用时。一个缺陷是很难使增味成分均匀分布在食品的表面。当将液体或粉状增味成分撒布在食物制品上时,常常不可能不使食物制品(例如,汉堡包肉饼或肉块)的一个区域增味过度,同时食物制品的另一个区域增味不足。
将粉状或液体增味成分撒布在食物制品上的另一个缺陷是,增味给一个食物制品的量与增味给下一个食物制品的量有所不同。这在快餐工业中是特别不期望的,因为消费者期望的是产品的统一性。消费者期望一种特定的菜品在属于全国性或地区性连锁店范围内的每个餐馆中每次都具有相同的味道。这种一致性是通过让食品制备者仅仅按照食品制备者自己的感觉、经验和技巧,将增味成分撒在食物制品上所无法实现的。
将风味成分撒布在食物制品上的另一个缺陷是,这种方式是极其费时的,特别是当注重对单个食物制品提供均匀风味分布和/或对每种食物制品提供一致量增味时。
还可以将增味成分配制成酱状,然后使用类似于粉化枪的装置或刮铲、刮刀或类似工具,涂敷给食品。这就允许食品制备者更容易看到风味成分是否均匀分布在食物制品的表面。然而,使用增味酱不能确保将预定量的风味成分添加至食物制品中,因而不能确保产品的统一性。此外,涂敷增味酱恐怕也是费时的,甚至比将粉状或液体风味成分撒在食品上更费时。
快餐店(QSRs)希望通过将它们产品的风味固定化来达到品牌的鉴别。一般来说,消费者不能单独通过底物食品(例如,汉堡包肉饼,鸡肉)的味道来区分不同的餐馆或连锁店。因此,给食品赋予区别性、用于品牌鉴别的风味的优选方式是用区别性风味成分添加或补充食品底物。然而,以一致性为基础,给每种食品底物赋予合适量的补充性风味,需要极其小心。由于制备食品必须要快速,特别是在QSR的高峰期间,因而使用常规的增味技术给食品底物传递精确量的补充性风味是非常困难的,而这些食品底物是需要被赋予合意的区别性、用于品牌鉴别的风味的。因此,需要一种增味装置和方法,特别是在QSR企业中,可以容易且便宜地给预熟化的食物底物传递精确、预定数量的补充性风味(s)。
US专利申请系列号09/306,262中描述了一种增味的聚合物膜,该膜可以放置在食物制品上,来赋予合意的风味。这种增味膜优选具有与食物制品的形状和大小相适应的预成型形状和大小,由此确保预定量的增味成分在食物制品表面上均匀分布。而且,这种预定量的、预成型的增味用膜可以方便地设置在具有剥离性涂层的底物上,从而有助于将增味用膜容易且快速覆盖在食物制品上。
已知的增味膜中含有一种或多种水溶性聚合物,一种或多种水不溶性、水溶胀性聚合物,一种或多种表面活性剂和天然或人造风味剂。当放置在食品的表面上时,增味膜以预定的速率崩解,由此将风味成分释放至食品中。然而,如果食品不是新鲜或冷冻的,而是预熟化的,则膜可以不快速崩解。在快餐店中常用的熟化过程条件下(例如,火焰烧烤,蛤壳熟化等),当熟化或烤炙过程完成后,食物制品的表面可能会部分烧焦。这样会改变膜对食物制品的亲合性,并且膜不能像顺应新鲜、未熟化食物制品那样容易地顺应预熟化食物制品的表面。取决于熟化过程中食物制品的温度,水分会蒸发,使食物制品的表面变干。食物制品的表面缺乏水分将会不利影响增味膜的初始水合性。由此,取决于底物表面残留的可用于膜水合的水分,以及熟化过程中肉被烧焦的程度,会使膜的水合和随后膜的崩解变慢、甚至不完全,在这种情形中,未溶解或未崩解的膜的残留物会残留在食物制品上。增味膜的不完全崩解是非常不期望的,因为它会导致食物制品具有令消费者非常不满意的质地。
因此,需要一种可更快速、特别是在预熟化食品上快速崩解的增味膜。
发明内容
据发现,通过用羟丙基纤维素和改性淀粉代替已知增味膜中使用的聚合物,可以获得比先前已知增味膜更快崩解的增味膜。更具体说,本发明的增味膜,当放置在预熟化的食品,如鸡肉、比萨饼或汉堡包上时,可以在短于1分钟的时间内即完全崩解,并且经常在短于30秒的时间内即完全崩解,而先前已知的增味膜通常含有聚乙烯基吡咯烷酮(聚维酮)和羟丙基甲基纤维素,当放置在这些同样预熟化的食品上时,常常不能完全崩解。
本发明提供增味膜,该增味膜含有预定量的一种或多种增味成分。该产品有助于将精确、预定数量的补充性风味成分容易和便宜地传递给预熟化的食品底物,由此使所得的食物制品始终具有预先确定的、能够鉴别品牌的味道。
通过参考以下具体说明和权利要求书,本领域技术人员将能够进一步理解和领会本发明的这些和其它特点、优点和目的。
优选实施方案描述
本发明涉及快速崩解性增味膜,该增味膜当放置在食品底物(例如,汉堡包肉饼、鸡肉块或比萨饼)上时,在热量和水分的影响下崩解,由此将风味释放到食品底物中。当底物是未熟化的鸡肉、比萨饼或汉堡包时,用已知的增味膜是可以实现上述情形的。然而,如果底物是预熟化的汉堡包,而不是新鲜或冷冻的食物制品,则膜不能崩解完全。反而,在食品底物上留下膜的残留物。
意想不到地发现,用羟丙基纤维素和改性淀粉的组合来代替聚乙烯醇和/或羟丙基甲基纤维素和聚乙烯基吡咯烷酮,可改进膜放置在预熟化食品上时的溶解性能,即使淀粉在水中的溶解性不会或者至少不完全溶于水。本发明增味膜的这种得到改进的快速崩解性,特别是在预熟化食品上的快速崩解性,据信可归因于(至少部分地)淀粉具有作为崩解剂的卓越性能。而且,与聚乙烯基吡咯烷酮和羟丙基甲基纤维素的组合相比,羟丙基纤维素的改进的水溶解动力学,预计也改进了膜的快速崩解性能。
根据本发明的一个方面,可用于给预熟化食物制品,如汉堡包、鸡肉、比萨饼等等增味的改进型快速崩解性增味膜含有聚合物基料、成膜剂和风味成分,其中所说的聚合物基料是由羟丙基纤维素和改性淀粉的混合物所组成。
羟丙基纤维素是取代有羟丙基的纤维素醚。羟丙基纤维素还是非离子型、水溶性成膜用聚合物。膜中的聚合物基料的浓度应当足以能够容纳用于特定应用所需量的风味油或风味乳液。涂布用溶液中固体的总浓度应当在5-50%范围之间。涂布用溶液的粘度随固体的浓度而增加。方便地,羟丙基纤维素可以是以各种分子量的产品商购获得的,这些可商购获得的羟丙基纤维素可以与水和其它成分共混,达到使水分蒸发形成所需增味膜之前有利于对溶液进行加工和维护的合意粘度。可在制备本发明增味膜中使用的可商购获得的羟丙基纤维素材料的实例包括KlucelEF和KlucelGF,其由Hercules Incorporated的Aqualon Company市售。KlucelEF羟丙基纤维素的重均分子量为约80,000并且KlucelGF的重均分子量为约300,000。
改性淀粉包括得自淀粉(例如,玉米淀粉,马铃薯淀粉,木薯淀粉)的任何一些水溶性聚合物,如通过乙酰化、卤化、水解(例如,如酸解)或酶作用。通常来说,可以使用任何类型的水溶性改性淀粉,包括但不限于氧化、乙氧基化、阳离子化,亲液化(lypophilic)和颗粒化淀粉。麦芽糖糊精是通过水解获得的优选类型的改性淀粉。可在制备本发明增味膜中使用的可商购获得的麦芽糖糊精包括MaltrinM100、MaltrinM180、MaltrinQD M550和MaltrinQD M600,由GrainProcessing Corporation市售。在制备本发明可快速崩解性增味膜中可有利使用的另一种可商购获得的改性淀粉是Pure-CoteB792改性玉米淀粉,其也获得自Grain Processing Corporation。
以不含水分为基础,本发明的增味膜中一般含有,以重量计,约20%-约70%羟丙基纤维素、约5%-约70%改性淀粉和最多约60%风味成分。增味膜中可以含有其它成分,包括表面活性剂、润湿剂、其它成膜用聚合物和其它成分。
经测定,当放置在预熟化的食物制品,如汉堡包肉饼、鸡肉、比萨饼等上时,膜的崩解时间,可以通过增加膜的润湿性和曲折度(tortuosity)来进一步缩短。膜的润湿性可以通过向膜的组成中添加表面活性剂来增加。表面活性剂可引起水分在膜上的接触角降低。可以使用的可食用非离子型表面活性剂的实例包括聚氧乙烯脱水山梨醇脂肪酸酯、聚氧乙烯烷基醚和聚氧乙烯蓖麻油衍生物。可以使用的适宜的可商购获得的表面活性剂的实例是polysorbate 80多乙氧基醚,其是与大约20摩尔环氧乙烷缩合的山梨醇和山梨醇酐的油酸酯(主要由单酯组成)的混合物。Polysorbate 80由ICI Surfactants以吐温80出售。聚氧乙烯脱水山梨醇脂肪酸酯的HLB值应当大于10,但应当不超过20。含有表面活性剂据证明是是非常有益的。在很多情形中,含有改性淀粉、羟丙基纤维素和表面活性剂的增味膜在预熟化汉堡包肉上的崩解时间短于15秒。
虽然淀粉为膜提供了一定的初始曲折度,但通过添加水溶性组分,如山梨醇;凝胶形成剂,如二氧化硅;或可与水溶混的液体,如丙二醇、甘油、聚乙二醇脱水山梨醇油酸酯等等,可以进一步增加增味膜的曲折度并且调整至合意的程度。
通过添加成膜用聚合物或这种成膜用聚合物的混合物,可以增强增味膜的拉伸强度。适宜的成膜剂包括可改进聚合物基质三维网络内聚力(如通过氢键键合)的各种天然或合成聚合物。为与聚合物基料溶液相容,成膜剂必须是可溶于水或可在水中溶胀的。可溶于水或可在水中溶胀的适宜的成膜剂的实例包括聚乙烯醇,天然和合成树胶,如瓜耳胶、黄原胶、阿拉伯树胶、羧甲基纤维素、金合欢树胶、黄耆胶,藻酸钠,羧甲基纤维素钠,羟乙基纤维素,明胶,聚卡波非(polycarbophil),丙烯酸酯基的水分散性树脂,如甲基丙烯酸甲酯共聚物或者其它适宜的水溶性或水溶胀性聚合物。因为这些成膜剂的水溶性通常都较差,因而应当选择最佳的成膜剂的浓度,以便提供快速崩解性(当接触预熟化食物制品时)和良好拉伸强度(允许增味膜从载体底物上容易取下,同时不破裂)的良好平衡。
将聚合物基料中的淀粉完全用诸如羧甲基纤维素或明胶的成膜剂来代替,以便达到更好的膜性能,没有得到成功。所得的膜的性能较差,说明淀粉在膜中的存在对达到所需的膜性能是必需的。
聚合物基料溶液: PB1 PB2
重量 (g)% 重量 (g)%
水 750.0 87.9 150.0 88.1
预混物1:
聚乙烯吡咯烷酮 29.5 3.5 5.9 3.5
(Kollidon)30
羧甲基纤维素 29.5 3.5 - -
明胶 - - 5.9 3.5
预混物2:
HPC GF 21.0 2.5 4.2 2.5
HPC EF 23.0 2.7 4.2 2.5
853.0 100.0 170.2 100.0
用PB1获得的膜太软,由PB2所得的膜太脆。
本发明增味膜中所用的风味成分可以包括各种天然和/或人造风味组分的任何。其实例包括焙烤用风味料,蒜风味料,比萨饼风味料,天然或人造水果风味料或者食品中常用的其它人造或天然风味料或香辛料。天然熏制用风味料和天然焙烤用风味料是可商购获得的,(例如,商购自Red Arrow Products Company LLC)。
除风味成分外,还可以向增味膜中添加其它食品强化成分,如天然褐变剂。可商购获得的天然褐变剂由Red Arrow Products CompanyLLC出售(例如,MailloseTM天然褐变剂)。
本发明增味膜的制备可以通过将羟丙基纤维素、改性淀粉、增味和其它成分在水中混合,形成溶液,将此溶液涂布至适宜的载体底物上并且干燥形成增味膜。载体底物必须具有剥离特性,确保干燥时膜良好地去除。适宜的载体底物包括硅氧烷化或聚乙烯-浸渍过的牛皮纸,硅氧烷化的聚对苯二甲酸乙二酯膜,聚乙烯膜等等
本发明增味膜的使用是当制品仍然是热的时候,将膜直接铺在预熟化的食物制品上,如铺在汉堡包肉饼、鸡肉肉饼或比萨饼上。可以在熟化的过程中或在熟化完成之后立即将膜放置在食物制品上。为更容易地维护膜、特别是为更好地防护餐厅厨房中可能存在的湿气和污染物,可以将膜保存在密闭分配器中,当需要时可以从中取出。本发明的增味膜一般在短于1分钟内崩解,并且优选在短于30秒内崩解,并且在一些实施方案中是短于15秒,同时不留下任何看得见的残留物。由此,本发明有助于以经济的方式快速、均匀且一致地给食物制品增味。
下面将针对以下实施例,进一步详细描述本发明的特定实施方案。
实施例
聚合物基料溶液:
根据如下显示的新的组成和方法,制备聚合物基料溶液的一个典型实例:
组成:
% g
水 81.3 750.0
预混物1:
Purecote B792 9.3 85.5
Maltrin QD600 3.1 28.5
预混物2:
HPC GF 3.1 28.5
HPC EF 3.2 29.9
100.0 922.4制备:将350ml水加热至60℃并且缓慢添加预混物1。使用高剪切混合器混合,直至形成澄清溶液。冷却至室温(1)。向300ml水中,在搅拌条件下(高剪切混合器)缓慢添加预混物2,直至形成澄清溶液(2)。合并(1)和(2)。
最终涂布用溶液:
风味料 | %风味料乳液 | %吐温80 | %聚合物基料溶液 |
蒜 | 25 | 3.5 | 71.5 |
Montreal | 22 | 4 | 74 |
Carribean | 17 | 4 | 79 |
培根肉 | 25 | 3.5 | 71.5 |
柠檬胡椒 | 17 | 3 | 80 |
Woodfired Smoke | 7 | 3 | 90 |
制备:
按照表B的量向聚合物基料溶液中添加表面活性剂。混合后,使用搅拌棒在搅拌条件下缓慢添加风味料乳液。
涂布:
在实验室条件下,使用适宜的涂布装置,将最终涂布用溶液涂布至适宜的底物上,如使用Meyer棒或辊衬刮刀式辊涂机。在生产条件下,使用辊衬刮刀式、凹版式、反辊式、缝隙式辊或其它适宜的涂布装置进行涂布。使用热空气将膜干燥。使用红外线辐射器进行预干燥可以是适宜的。
转换:
在离开干燥箱后,将干燥的膜切开并且卷起。如果需要进行进一步加工的话,在卷起之前在膜上撒一薄层玉米淀粉或任何其它适宜的吸收剂以便防止粘附在一起。
制备具有下表所示组成的溶液A-D。将这些溶液涂布至适宜的载体底物上并且干燥形成膜。之后,将膜放置在经过熟化的汉堡包上,并且记录崩解的时间。而且,将膜的拉伸强度和内聚性按1-10的等级进行评分,1分表示拉伸强度和内聚性差,其中在进行拉伸试验时膜立即撕裂,并且10分表示拉伸强度和内聚性良好,其中即使在强拉伸条件下,膜也没有破裂。
重量% | ||||||
化合物 | A | B | C | D | E | |
Klucel EF | 5.0 | 4.9 | 4.9 | 4.9 | 4.6 | |
Klucel GF | 5.0 | 4.9 | 4.9 | 4.9 | 4.6 | |
Purecote B792 | 0.9 | 1.7 | 1.1 | 1.1 | 1.9 | |
Maltrin M100 | 1.4 | 0.0 | 0.0 | 0.0 | 0.0 | |
Maltrin M180 | 0.0 | 0.0 | 2.1 | 0.0 | 0.0 | |
Maltrin QD M550 | 0.0 | 0.0 | 0.0 | 1.1 | 0.0 | |
Maltrin QD M600 | 0.0 | 0.0 | 0.0 | 0.0 | 1.9 | |
水 | 82.9 | 83.8 | 83.2 | 84.1 | 83.0 | |
风味料(熏制用) | 3.8 | 3.8 | 3.8 | 3.8 | 3.8 | |
甘油 | 1.0 | 1.0 | 0.0 | 0.0 | 0.0 | |
总计 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | |
崩解 | 30秒 | 30秒 | 30秒 | 30秒 | 35秒 | |
拉伸强度 | 4.0 | 6.0 | 4.0 | 3.0 | 7.0 |
重量% | ||||||
化合物 | F | G | H | |||
Klucel EF | 4.6 | 4.9 | 5.1 | |||
Klucel GF | 4.2 | 4.4 | 4.7 | |||
Purecote B792 | 2.0 | 1.7 | 1.5 | |||
Maltrin QD M550 | 2.0 | 1.7 | 1.5 | |||
Maltrin QD M600 | 2.0 | 1.7 | 1.5 | |||
水 | 85.2 | 85.5 | 85.8 | |||
总计 | 100.0 | 100.0 | 100.0 | |||
崩解 | 22秒 | 22秒 | 25秒 | |||
拉伸强度 | 5.0 | 6.0 | 7.0 |
重量% | ||||||
化合物 | I | J | ||||
Klucel EF | 3.2 | 3.0 | ||||
Klucel GF | 2.7 | 2.5 | ||||
Purecote B792 | 5.4 | 4.9 | ||||
Maltrin QD M600 | 5.4 | 4.9 | ||||
水 | 72.9 | 66.7 | ||||
风味料 | 7.6 | 14.8 | ||||
甘油 | 2.7 | 3.3 | ||||
总计 | 100.0 | 100.0 | ||||
崩解 | 40秒 | 50秒 | ||||
拉伸强度 | 7.0 | 8.0 |
重量% | ||||||
化合物 | K | L | M | N | ||
Klucel EF | 3.3 | 3.3 | 3.2 | 3.1 | ||
Klucel GF | 2.7 | 2.7 | 2.7 | 2.6 | ||
Purecote B792 | 5.5 | 5.5 | 5.4 | 5.1 | ||
Maltrin QD M600 | 5.5 | 5.5 | 5.4 | 5.1 | ||
水 | 73.6 | 73.6 | 72.3 | 69.5 | ||
吐温80 | 1.8 | 0.0 | 1.8 | 1.7 | ||
Maillose | 0.0 | 1.8 | 1.8 | 0.0 | ||
风味料 | 7.7 | 7.7 | 7.6 | 12.8 | ||
总计 | 100.0 | 100.0 | 100.0 | 100.0 | ||
崩解 | 35秒 | 65秒 | 45秒 | >60秒 | ||
拉伸强度 | 6.0 | 6.0 | 5.0 | 8.0 |
重量% | ||||||||||||||||||
O | P | Q | R | S | T | U | V | W | X | Y | Z | |||||||
化合物 | 蒜 | Montr | Woodf | 培根肉 | 干酪 | 柠檬P. | 蒜 | Montr | Woodf | 培根肉 | 干酪 | 柠檬P. | ||||||
Klucel EF | 3.17 | 3.04 | 3.35 | 3.17 | 3.17 | 3.22 | 3.22 | 3.09 | 3.41 | 3.22 | 3.22 | 3.22 | ||||||
Klucel GF | 3.03 | 2.91 | 3.20 | 3.03 | 3.03 | 3.08 | 3.08 | 2.96 | 3.26 | 3.08 | 3.08 | 3.08 | ||||||
Purecote B792 | 4.13 | 3.97 | 4.37 | 4.13 | 4.13 | 4.20 | 4.20 | 4.03 | 4.45 | 4 20 | 4.20 | 4.20 | ||||||
Maltrin QDM600 | 1.38 | 1.32 | 1.46 | 1.38 | 1.38 | 1.40 | 1.40 | 1.34 | 1.48 | 1.40 | 1.40 | 1.40 | ||||||
水 | 71.63 | 68.76 | 75.73 | 71.63 | 71.63 | 72.84 | 72.84 | 69.88 | 77.09 | 72.84 | 72.84 | 72.84 | ||||||
吐温80 | 4.17 | 4.00 | 4.41 | 4.17 | 4.17 | 2.54 | 2.54 | 2.44 | 2.69 | 2.54 | 2.54 | 2.54 | ||||||
风味料 | 12.50 | 16.00 | 7.49 | 12.50 | 12.50 | 12.71 | 12.71 | 16.26 | 7.62 | 12.71 | 12.71 | 12.71 | ||||||
总计 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | ||||||
崩解 | 15秒 | 15秒 | 20秒 | 15秒 | 15秒 | 15秒 | 25秒 | 25秒 | 35秒 | 28秒 | 29秒 | 25秒 | ||||||
拉伸强度 | 6.0 | 6.0 | 7.0 | 6.0 | 5.0 | 6.0 | 7.0 | 7.0 | 7.5 | 7.0 | 6.0 | 7.0 | ||||||
崩解: | 在熟汉堡包上的时间,秒 | |||||||||||||||||
拉伸强度; | 1-10级 | |||||||||||||||||
1=膜的拉伸强度和内聚性差,在拉伸时立即撕裂 | ||||||||||||||||||
10=膜的拉伸强度和内聚性良好,其中即使在强拉伸条件下,网也没有破裂 |
本发明的增味膜一般在短于60秒内崩解,而大部分膜在约30秒内或更短时间内崩解并且很多膜在约15秒内崩解。
以上描述仅是优选实施方案的描述。本发明的改进对本领域技术人员和制作或使用本发明的人来说是显而易见的。因此,应当理解,上述的实施方案仅是举例说明性的,并且不限制本发明的范围,本发明的范围由以下权利要求书来定义,所说的权利要求应当按照专利法的宗旨来解释,包括其同等的原则。
Claims (21)
1、一种当放置在预熟化的食物制品上时即快速崩解的增味膜,含有:
羟丙基纤维素;
改性淀粉;和
风味成分。
2、权利要求1的增味膜,其中改性淀粉是麦芽糖糊精。
3、权利要求1的增味膜,其中以无水分的重量计,所说的膜含有约20%-约70%羟丙基纤维素、约5%-约70%改性淀粉和最多约60%风味成分。
4、权利要求3的增味膜,还含有表面活性剂。
5、权利要求4的增味膜,其中表面活性剂是聚氧乙烯脱水山梨醇脂肪酸酯。
6、权利要求5的增味膜,其中表面活性剂是polysorbate 80多乙氧基醚。
7、权利要求4的增味膜,其中表面活性剂的HLB为约10-约20。
8、权利要求1的增味膜,还含有成膜用聚合物。
9、权利要求8的增味膜,其中成膜用聚合物选自瓜耳胶,黄原胶,阿拉伯树胶,羧甲基纤维素,金合欢树胶,黄耆胶,羟乙基纤维素,明胶,聚卡波非,甲基丙烯酸甲酯共聚物或其它丙烯酸酯基的水分散性树脂,聚乙烯醇,藻酸钠和羧甲基纤维素钠。
10、一种增味食品,含有:
预熟化的食物制品;和
崩解的膜,其含有羟丙基纤维素、改性淀粉和风味成分。
11、权利要求10的增味食品,还含有成膜用聚合物。
12、权利要求11的增味食品,其中成膜用聚合物选自瓜耳胶,黄原胶,阿拉伯树胶,羧甲基纤维素,金合欢树胶,黄耆胶,羟乙基纤维素,明胶,聚卡波非,甲基丙烯酸甲酯共聚物或其它丙烯酸酯基的水分散性树脂,聚乙烯醇,藻酸钠和羧甲基纤维素钠。
13、一种给食品增味的方法,包括:
在食物制品上放置含有羟丙基纤维素、改性淀粉和风味成分的膜。
14、权利要求13的方法,还含有成膜用聚合物。
15、权利要求14的方法,其中成膜用聚合物选自瓜耳胶,黄原胶,阿拉伯树胶,羧甲基纤维素,金合欢树胶,黄耆胶,羟乙基纤维素,明胶,聚卡波非,甲基丙烯酸甲酯共聚物或其它丙烯酸酯基的水分散性树脂,聚乙烯醇,藻酸钠和羧甲基纤维素钠。
16、一种增味用产品,含有:
载体底物;和
支撑在载体底物上的增味膜,所说的增味膜含有羟丙基纤维素、改性淀粉和风味成分。
17、权利要求16的增味用产品,还含有成膜用聚合物。
18、权利要求17的增味用产品,其中成膜用聚合物选自瓜耳胶,黄原胶,阿拉伯树胶,羧甲基纤维素,金合欢树胶,黄耆胶,羟乙基纤维素,明胶,聚卡波非,甲基丙烯酸甲酯共聚物或其它丙烯酸酯基的水分散性树脂,聚乙烯醇,藻酸钠和羧甲基纤维素钠。
19、权利要求16的增味用产品,其中载体底物选自硅氧烷化的牛皮纸,聚乙烯-浸渍过的牛皮纸,硅氧烷化的聚乙烯-对苯二甲酸酯膜和硅氧烷化的聚乙烯膜。
20、一种当放置在预熟化的食物制品上时即快速崩解的增味膜,含有:
聚合物共混物,含有羟丙基纤维素和改性淀粉的混合物;
成膜剂;和
风味成分。
21、权利要求20的增味膜,其中成膜用聚合物选自瓜耳胶,黄原胶,阿拉伯树胶,羧甲基纤维素,金合欢树胶,黄耆胶,羟乙基纤维素,明胶,聚卡波非,甲基丙烯酸甲酯共聚物或其它丙烯酸酯基的水分散性树脂,聚乙烯醇,藻酸钠和羧甲基纤维素钠。
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US09/884,112 | 2001-06-19 | ||
US09/884,112 US6660292B2 (en) | 2001-06-19 | 2001-06-19 | Rapidly disintegrating flavored film for precooked foods |
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CN1527725A true CN1527725A (zh) | 2004-09-08 |
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CNA028140818A Pending CN1527725A (zh) | 2001-06-19 | 2002-06-19 | 用于预熟化食品的快速崩解性增味膜 |
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US (2) | US6660292B2 (zh) |
EP (1) | EP1416967A4 (zh) |
JP (1) | JP2004529657A (zh) |
KR (1) | KR20040026666A (zh) |
CN (1) | CN1527725A (zh) |
AU (1) | AU2002320112A1 (zh) |
CA (1) | CA2449862A1 (zh) |
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AU7568394A (en) | 1993-08-19 | 1995-03-14 | Cygnus Therapeutic Systems | Water-soluble pressure-sensitive mucoadhesive and devices provided therewith for emplacement in a mucosa-lined body cavity |
US5955126A (en) * | 1993-09-21 | 1999-09-21 | Viskase Corporation | Self-coloring food casing |
FR2742989B1 (fr) | 1995-12-29 | 1998-01-23 | Adir | Composition pharmaceutique bioadhesive pour la liberation controlee de principes actifs |
DE19646392A1 (de) * | 1996-11-11 | 1998-05-14 | Lohmann Therapie Syst Lts | Zubereitung zur Anwendung in der Mundhöhle mit einer an der Schleimhaut haftklebenden, Pharmazeutika oder Kosmetika zur dosierten Abgabe enthaltenden Schicht |
US6596298B2 (en) * | 1998-09-25 | 2003-07-22 | Warner-Lambert Company | Fast dissolving orally comsumable films |
EP1034705A3 (de) * | 1999-03-10 | 2001-02-28 | Haarmann & Reimer Gmbh | Einbettungsmittel und Verfahren zur Einbettung von Riech- und/oder Aromastoffen |
US6231957B1 (en) * | 1999-05-06 | 2001-05-15 | Horst G. Zerbe | Rapidly disintegrating flavor wafer for flavor enrichment |
-
2001
- 2001-06-19 US US09/884,112 patent/US6660292B2/en not_active Expired - Lifetime
-
2002
- 2002-04-16 US US10/123,142 patent/US7132113B2/en not_active Expired - Lifetime
- 2002-06-19 AU AU2002320112A patent/AU2002320112A1/en not_active Abandoned
- 2002-06-19 WO PCT/US2002/019461 patent/WO2002102173A2/en not_active Application Discontinuation
- 2002-06-19 JP JP2003504770A patent/JP2004529657A/ja active Pending
- 2002-06-19 CN CNA028140818A patent/CN1527725A/zh active Pending
- 2002-06-19 CA CA002449862A patent/CA2449862A1/en not_active Abandoned
- 2002-06-19 KR KR10-2003-7016518A patent/KR20040026666A/ko not_active Application Discontinuation
- 2002-06-19 EP EP02749612A patent/EP1416967A4/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
EP1416967A4 (en) | 2005-02-09 |
US20030044511A1 (en) | 2003-03-06 |
WO2002102173A3 (en) | 2003-05-08 |
US20030053962A1 (en) | 2003-03-20 |
KR20040026666A (ko) | 2004-03-31 |
EP1416967A2 (en) | 2004-05-12 |
US7132113B2 (en) | 2006-11-07 |
AU2002320112A1 (en) | 2003-01-02 |
WO2002102173A2 (en) | 2002-12-27 |
US6660292B2 (en) | 2003-12-09 |
JP2004529657A (ja) | 2004-09-30 |
CA2449862A1 (en) | 2002-12-27 |
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