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Publication numberCN1351472 A
Publication typeApplication
Application numberCN 00807870
PCT numberPCT/US2000/011649
Publication date29 May 2002
Filing date28 Apr 2000
Priority date30 Apr 1999
Also published asCA2365878A1, CA2365878C, EP1176879A1, US6403144, US6544574, US20020045001, WO2000065933A1
Publication number00807870.X, CN 00807870, CN 1351472 A, CN 1351472A, CN-A-1351472, CN00807870, CN00807870.X, CN1351472 A, CN1351472A, PCT/2000/11649, PCT/US/0/011649, PCT/US/0/11649, PCT/US/2000/011649, PCT/US/2000/11649, PCT/US0/011649, PCT/US0/11649, PCT/US0011649, PCT/US011649, PCT/US2000/011649, PCT/US2000/11649, PCT/US2000011649, PCT/US200011649
InventorsN艾尔-赫瑞, RL小司瓦尼, JL杉迪, PY-T林, DA沃尔克, JK豪维, DV兹扎克, AL拉尔
Applicant宝洁公司
Export CitationBiBTeX, EndNote, RefMan
External Links: SIPO, Espacenet
Food preparation compositions
CN 1351472 A
Abstract  translated from Chinese
本发明公开了油炸食物制备用组合物。 The present invention discloses a composition for the preparation of fried foods. 该组合物可以含有防粘剂、风味增强剂和消泡剂。 The composition may contain anti-blocking agent, flavor enhancer, and defoaming agent. 该组合物当制备食物时可以少量使用,与使用较多量常规食物制备用组合物所达到的结果相比,仍能够提供改进的风味、质地和香味。 When the composition can be used in small amounts when preparing food, with the use of a relatively large amount of conventional food preparation composition compared with the results achieved, still capable of providing improved flavor, texture and aroma.
Claims(14)  translated from Chinese
1.一种食物制备用组合物,含有:a)至少一种防粘剂,优选其中所说的防粘剂选自卵磷脂、二氧化硅化合物或其混合物;b)至少一种风味增强剂,优选其中所说的风味增强剂是核苷酸风味增强剂,选自鸟苷酸二钠、肌苷酸二钠及其混合物;c)至少一种消泡剂,优选其中所说的消泡剂选自有机硅聚合物、二氧化硅化合物或其混合物;和d)优选,但选择性地,至少一种食用油。 A food preparation composition, comprising: a) at least one anti-blocking agent, preferably wherein said release agent is selected from lecithin, silica compounds, or mixtures thereof; b) at least one flavor enhancer , preferably wherein said flavor enhancer is a nucleotide flavor enhancer selected from disodium guanylate, disodium inosinate, and mixtures thereof; c) at least one defoaming agent, preferably wherein said defoaming agent is selected from silicone polymers, silica compounds, or mixtures thereof; and d) preferably but optionally, at least one edible oil.
2.权利要求1的组合物,其中所说的组合物含有至少50wt%所说的食用油。 The composition of claim 1, wherein said composition comprises at least 50wt% of said oil.
3.上述权利要求任一项的组合物,其中所说的组合物是以稳定凝胶的形式。 3. The composition according to any one of the preceding claims, wherein said composition is a stable gel.
4.上述权利要求任一项的组合物,还含有二酸甘油酯。 4. The composition according to any one of the preceding claims, further comprising diglycerides.
5.上述权利要求任一项的组合物,还含有含氧酸,优选其中所说的含氧酸包括氧丙酸、氧丁酸、氧戊酸、氧己酸、氧庚酸或其混合物。 5. The preceding composition of any one of claims, further comprising an oxygen-containing acid, preferably wherein said oxygen-containing acids include oxygen acid, oxygen acid, oxygen acid, oxygen acid, oxygen heptanoic acid or mixtures thereof.
6.权利要求1、2、3或4的组合物,其中所说的含氧酸选自以下的含氧酸:乙醛酸,2-氧丙酸,2-氧丁酸,3-甲基-2-氧丁酸,3-甲基-2-氧-戊酸,4-甲基-2-氧-戊酸,3-羟基-2-氧丙酸,3-羟基-2-氧丁酸,氧乳酸,2-氧-戊二酸,2-氧-3苯基丙酸,3-(4-羟基苯基)-2-氧丙酸,2-氧-1H-吲哚-3-丙酸,4-(甲硫基)-2-氧-戊酸,6-氨基-2-氧-己酸,3-巯基-2-氧-丙酸,3-甲基-2-氧-己酸,3-甲基-2-氧-庚酸及其混合物。 2, 3 or composition of claim 4, wherein said oxygen-containing acids selected from oxyacids: glyoxylic acid, 2-oxo-propionic acid, 2-oxo-butyric acid, 3-methyl oxo-butyric acid, 3-methyl-2-oxo - pentanoic acid, 4-methyl-2-oxo - pentanoic acid, 3-hydroxy-2-oxo-propionic acid, 3-hydroxy-2-oxo-butyric acid , oxygen acid, 2-oxo - glutaric acid, 2-oxo-3-phenylpropionic acid, 3- (4-hydroxyphenyl) -2-oxo-propionic acid, 2-oxo -1H- indole-3-propionic acid, 4- (methylthio) -2-oxo - valeric acid, 6-amino-2-oxo - caproic acid, 3-mercapto-2-oxo - propionic acid, 3-methyl-2-oxo - hexanoic acid , 3-methyl-2-oxo - heptanoic acid and mixtures thereof.
7.一种食物制备用组合物,其褐变性评分为约5-约23。 A composition for preparing food, which browning of rates is from about 5 to about 23.
8.上述权利要求任一项的组合物,其飞溅性评分对鸡肉来说为小于约4,更优选小于约2。 8. A composition according to any one of the preceding claims, spatter Ratings for chicken is less than about 4, more preferably less than about 2.
9.上述权利要求任一项的组合物,其面包脱离性评分为小于约4,优选小于约2。 9. A composition according to any one of the preceding claims, bread cleavable score of less than about 4, preferably less than about 2.
10.上述权利要求任一项的组合物,其起泡评分为小于约30,优选约5-约30。 10. A composition according to any one of the preceding claims, blistering score of less than about 30, preferably from about 5 to about 30.
11.上述权利要求任一项的组合物,其鸡蛋粘性评分为大于约7,优选大于约8。 11. The composition of any one of the preceding claims, egg viscosity ratings of greater than about 7, preferably greater than about 8.
12.上述权利要求任一项的组合物,其中所说的组合物可以食谱中要求的食物制备用组合物的量的最多约3/4或更少、优选最多1/2或更少的量使用。 Maximum amount of a composition according to any one of the preceding claims 12., wherein said composition can be prepared using recipes require the food composition of about 3/4 or less, preferably at most 1/2 or less of the amount of use.
13.一种稳定凝胶形式的食物制备用组合物的制备方法,包括以下步骤:(a)提供一种油基料;(b)向油基料添加约1.5%-约2.2%的二氧化硅;(c)将二氧化硅与油基料混合,形成混合物;(d)将混合物均质,优选在至少约2000psi压力下;(e)将混合物冷却,优选冷却至约70F-约80F;并且(f)将至少一种附加成分充分混合到混合物中,形成所说的食物制备用组合物,优选其中所说的附加成分包括风味增强剂、卵磷脂、有机硅聚合物或其混合物。 13. A food preparation in the form of a stable gel composition preparation method, comprising the steps of: (a) providing an oil-based material; (b) adding from about 1.5% to oil-based material - about 2.2% of the silica silicon; (c) mixing the silica with the oil-based material, to form a mixture; (d) The mixture was homogenized, preferably at a pressure of at least about 2000psi; (e) The mixture was cooled, preferably to about 70 F- about 80 F; and (f) at least one additional ingredients are thoroughly blended into the mixture, to form said food preparation composition, preferably wherein said additional component comprises a flavor enhancer, lecithin, silicone polymer or mixtures thereof.
14.权利要求1的方法,其中所说的风味增强剂的平均颗粒粒度小于约30微米,优选小于约10微米。 14. The method of claim 1, wherein an average particle size of said flavor enhancer is less than about 30 microns, preferably less than about 10 microns.
Description  translated from Chinese
食物制备用组合物 Food composition prepared

发明领域本发明涉及食物制备用组合物,如烹调油、烹调喷剂和起酥油组合物,本发明还涉及这些组合物在制备食物中的用途。 Field of the Invention The present invention relates to the preparation of food compositions, such as cooking oils, shortenings and cooking spray compositions, the present invention also relates to the preparation of these compositions in food uses.

食物制备用的食谱经常要求烹调每份食物所需量的烹调油。 Recipes used in food preparation often require the desired amount of cooking of each food cooking oil. 为达到合意的风味和不粘性,通常需要多用量的烹调油。 To achieve the desirable flavor and not sticky, usually requires more amount of cooking oil. 由于油转移到被烹调的食物中,多用量的烹调油导致摄取高热量。 Because the oil is transferred to the food being cooked, the more the amount of cooking oil led to high calorie intake. 此外,多用量的油可以导致食物制备时油的飞溅和混乱。 In addition, more than the amount of oil can lead to the preparation of the food oil splash and confusion.

带味的食物制备用组合物,如加香烹调油和烹调喷剂,是可商购获得的。 Food composition prepared with flavor, such as flavored cooking oil and cooking sprays, are commercially available. 这种烹调喷剂通常在转移风味和给烹调食物提供所需质地方面是效果不好的;这种烹调喷剂还会引起烹调食物的过度褐变。 This cooking sprays usually transferred to the flavor and texture of cooked food to provide the required aspect is the bad effects; this will cause excessive browning cooking spray, cook the food. 烹调油尽管在将风味转移给烹调食物方面有些效果,但一般给食物增加了不期望的热量值。 Although the cooking oil in the cooking food for flavor transfer to some effect, but generally give the food undesirable calorific value.

″密实油″(compactoil)可以在烹调用途中以少量使用。 "Dense oil" (compactoil) can be used in small amounts in cooking applications. 由于烹调所需的密实油较少,烹熟的食物中比用传统油烹调的食物含有较少的热量。 Because oil is less dense required cooking, cooked foods contain fewer calories than traditional oil cooking food. 密实油中还可以含有防粘剂,防止食物在烹调过程中粘附在用具上。 Dense oil may further contain a release agent to prevent adhesion of the food during the cooking process on the appliance. 然而,密实油当用于浅锅油炸和深锅油炸时会产生不期望程度的起泡性。 However, dense oil when used in shallow pan frying and deep-frying pan will produce the desired degree of foaming.

因此,人们期望提供一种食物制备用组合物,其相对于常规食物制备用组合物所提供的味道和质地可提供改进的味道和质地,而且相对于常规食物制备用组合物可以较少量使用(由此提供较少的热量和脂肪),例如小于食谱中所要求的烹调油的量。 Therefore, it is desirable to provide a composition for preparing food, with respect to taste and texture of conventional food preparation with the provided compositions may provide improved taste and texture, but also with respect to a conventional food preparation composition may use a relatively small amount (thereby providing fewer calories and fat), such as less than the amount required in the recipe of cooking oil.

此外,人们期望提供一种密实油,其可用于浅锅油炸和深锅油炸而不产生不期望程度的起泡性。 In addition, it is desirable to provide a dense oil, which can be used for shallow frying and deep pan frying pan without producing undesirable levels of foaming property.

此外,人们期望拥有一种食物制备用组合物,其可以用作将食物从用具中脱离的喷剂,用作烹调和焙烤的配料并且可以用来增强未烹调食物的风味。 In addition, it is desirable that a food preparation has a composition, which can be used as food utensils departing from the spray, is used as cooking and baking ingredients and may be used to enhance the flavor of uncooked food.

人们还期望提供一种食物制备用组合物,其可最大程度地减少烹调过程中的飞溅性,使烹熟物料从用具中容易脱离以易于清洁,并且可以增强烹熟食物的风味和质地而不给烹熟的食物增加过量的热量。 It is also desirable to provide a composition for the preparation of food, which may minimize splashing of the cooking process, so that a cooked material easily removed from the appliance in an easy to clean, and can enhance the cooked food flavor and texture without cooked food to increase the excess heat.

人们还期望提供一种食物制备用组合物,其可以使食物褐变至合意的程度,但不像某些烹调喷剂那样使食物褐变过度。 It is also desirable to provide a composition for preparing food, which allows food to a desired degree of browning, but unlike some of the food as cooking sprays excessive browning.

此外,人们期望提供一种食物制备用组合物,其当用于浅锅油炸或深锅油炸时不会表现出不可接受程度的起泡性。 In addition, it is desirable to provide a composition for preparing food, which when used in shallow frying or deep pan frying pan does not exhibit an unacceptable degree of foaming.

本发明的食物制备用组合物含有:(a)至少一种防粘剂;(b)至少一种风味增强剂;和(c)至少一种消泡剂。 The food preparation composition of the present invention comprises: (a) at least one anti-blocking agent; (b) at least one flavor enhancer; and (c) at least one defoaming agent. 优选,食物制备用组合物还含有至少一种食用油并且还可以含有口感剂,如含氧酸和/或二酸甘油酯。 Preferably, food preparation composition further contains at least one edible oil and may also contain mouthfeel agent, such as an oxygen-containing acid and / or diglycerides. 优选的防粘剂包括卵磷脂、二氧化硅化合物或其混合物。 A preferred release agent comprises lecithin, silica compounds, or mixtures thereof. 核苷酸风味增强剂是优选的风味增强剂,特别优选鸟苷酸二钠,肌苷酸二钠及其混合物。 The nucleotide flavor enhancer is preferred flavor enhancer, particularly preferably disodium guanylate, disodium inosinate, and mixtures thereof. 优选的消泡剂包括二氧化硅化合物、有机硅聚合物,特别是聚二甲基硅氧烷或其混合物。 Preferred defoamers include silica compounds, silicone polymer, particularly polydimethylsiloxanes or mixtures thereof.

本发明的食用油可包括含有三酸甘油酯的油基料,如植物油。 Edible oil of the invention may include an oil comprising a triglyceride base material, such as vegetable oils. 油基料还可以含有二酸甘油酯或者二酸甘油酯和三酸甘油酯的混合物。 Oil-based material may also contain di-glycerides or a mixture of diglycerides and triglycerides. 或者,组合物可以含有包含脂肪代用品的基料,所说的脂肪代用品如多元醇多酯(例如蔗糖多酯,如olestra),或三酸甘油酯油和多元醇多酯的组合。 Alternatively, the composition may contain a fat substitute comprising a base material, said fat substitute such as polyol polyesters (e.g. sucrose polyesters, such as olestra), or triglyceride oil and a polyol ester composition. 组合物可以含有小于约60%、更特别是小于约35%的水,并且在一些实施方案含有小于约10%的水。 The composition may contain less than about 60%, more particularly less than about 35% water, and in some embodiments contain less than about 10% water. 可以加入水使一些风味剂和相对少量的风味产物母体如α-氨基酸、还原化合物和维生素可溶解。 Water may be added so that some relatively small amount of flavor and flavor precursors such as α- amino acids, and vitamins soluble reducing compound.

食物制备用组合物还可以含有风味剂或风味增强剂。 Preparation of food composition may also contain flavoring or flavor enhancer. 优选的风味增强剂包括核苷酸风味增强剂,如鸟苷酸二钠、肌苷酸二钠及其混合物。 Preferred flavor enhancers include nucleotide flavor enhancers, such as disodium guanylate, disodium inosinate and mixtures thereof. 也可以使用其它适宜的风味剂或风味增强剂。 Also possible to use other suitable flavor or flavor enhancer.

本发明的食物制备用组合物可以增强食物的天然、固有风味而不必添加优势性的风味,所说的添加优势性风味可以是常规的带奶油风味的喷剂和带香辛料风味的烹调油的情形。 Food preparation composition of the present invention can enhance the natural, inherent flavor of foods without adding the advantage of flavor, said flavor can be added advantage of the situation with conventional spray cream flavored with spices and cooking oil for flavor . 因此,本发明的食物制备用组合物可以优选被用来突出食物的天然风味。 Accordingly, the present invention is the preparation of food composition may preferably be used to highlight the natural flavor of the food. 然而,在一些实施方案中,可以将它们与其它风味成分一起使用来提供特定所需的风味(例如,奶油味,橄榄油味,油炸风味感,香辛味,烟熏味,柠檬味,蒜味,草药味)。 However, in some embodiments, they can be used together with other flavor ingredients required to provide specific flavor (for example, butter flavor, the taste of olive oil, fried flavor sensation, smell pungent, smoky flavor, lemon, garlic taste, herbal flavor).

本发明的组合物,当用作常规烹调油的代用品时,其使用量可以是典型烹调油用量的最多约3/4(重量或体积)每单位重量亟待烹调的食物,并且更优选典型烹调油用量的最多约2/3,更优选典型烹调油用量的约1/2。 Compositions of the present invention, when used as a substitute for conventional cooking oils, which may be used in an amount typically up to about 3/4 of the amount of cooking oil (weight or volume) per unit weight needs to be cooked, and more preferably typical cooking Up to about 2/3 of the amount of oil, the typical amount of cooking oil and more preferably about 1/2. 在一个实施方案中,本发明的组合物的使用量可以是典型烹调油用量的约1/4-约1/2。 In one embodiment, the amount of use of the composition of the present invention may be a typical amount of cooking oil to about 1/4 to about 1/2. 另外,在这样少的用量下,组合物可以提供烹调时无粘性的好处,提供较好的食物褐变和食物制备用组合物的控制褐变,较少的烹调时的飞溅,表现可接受程度的起泡,增强食物风味并且提供合意的烹调香味,但提供较少的热量。 Further, in such a small amount, the composition can provide the benefits of non-sticky when cooked, to provide good food browning and browning composition for food preparation, cooking less spatter, the acceptability of performance foaming, enhance the flavor of food and cooking provide desirable flavor, but provides less heat. 因此,本发明的组合物一方面避免了常规食物制备用组合物制作中风味与质地的不能兼得,另一方面提供了低热量保健益处。 Thus, the composition aspect of the invention to avoid the conventional food composition produced in the preparation of the flavor and texture can not have both, on the other hand provides a low-calorie health benefits. 另外,用较少量的本发明组合物烹调的食物,相对于用较多量的常规食物制备用组合物烹调的相同食物,具有增强的风味和质地。 In addition, with a smaller amount of a composition of the present invention for cooking food, with a relatively large amount with respect to a conventional food preparation by cooking the same food composition, having enhanced flavor and texture.

因此,在本发明的一个实施方案中,一种市售制品包括食物制备用组合物、包含组合物的容器以及一套容器连带的使用说明。 Thus, in one embodiment of the invention, a commercially available product comprising the food composition prepared, the composition comprising a container and a container associated instructions for use. 该使用说明告诉使用者食物制备用组合物的使用量,其小于食谱中要求的食物制备用组合物的量或常规使用量。 The instructions tell the user the amount of food prepared using the composition, which is used in an amount less than the amount or conventional food recipes require the preparation of the composition. 该使用说明可以告诉使用者使用食谱中要求的食物制备用组合物的量或常规使用量的最多约3/4,更特别是最多约2/3,更特别是最多约1/2,并且在一个实施方案中,使用食谱中要求的食物制备用组合物的量或常规使用量的约1/4-约1/2。 The instructions tell the user can use a maximum amount, or an amount of use of conventional recipes for preparing the required compositions of the food about 3/4, more particularly up to about 2/3, more particularly up to about 1/2, and one embodiment, usage or usage of conventional food recipes require preparation composition is about 1/4 to about 1/2. 该使用说明可以是直接或间接附在容器上的打印材料或者,可以是容器连带的印刷、电子或广播使用说明。 The instructions may be directly or indirectly attached to the printed material on the container or the associated container can be printed, electronic or broadcast instructions.

当组合物中使用有机硅聚合物作为消泡剂时,使用说明还可以告诉消费者食物制备用组合物的使用量,以致最终食品中存在的有机硅聚合物的量不超过10ppm的FDA指标(参见21 CFR173.340)。 When the composition is a silicone polymer as a defoamer, instructions can also tell consumer use of the composition for the preparation of food, so that the amount of silicone polymer present in the final food does not exceed the FDA indicators 10ppm ( See 21 CFR173.340).

本发明的食物制备用组合物适合减少饮食中的脂肪,因为它的使用量是消化三酸甘油酯脂肪常用量的约一半或更小。 The food preparation composition of the present invention is suitable for reducing the fat in the diet, because it is used in an amount digest about half the amount used triglyceride fat or less. 食物制备用组合物的起泡性评分为小于约30;鸡蛋粘性(egg stick)评分为约7-约10;面包脱离性评分为小于约4;飞溅性评分为小于约4;并且褐变性评分为小于约30,优选约5-约23。 Food composition prepared foamability score of less than about 30; egg viscous (egg stick) score of about 7 to about 10; bread cleavable score of less than about 4; spatter score of less than about 4; and browning of Rating less than about 30, preferably from about 5 to about 23.

该食物制备用组合物可用于需要色拉和烹调油的所有用途,如炉顶烹调(浅锅油炸,嫩煎,翻炒等),焙烤,并且可以用作无需烹调的食谱配料(色拉调料,蛋黄酱)。 The food was prepared with the composition can be used for all applications requiring salad and cooking oils, such as roof cooking (shallow pan fried, sauteed, stir fry, etc.), baking and cooking recipes can be used without the ingredients (salad dressings, mayonnaise).

该食物制备用组合物不仅可用作色拉和烹调油的代用品,还可以用于配制其它食用脂肪,如(但不限于此)起酥油,花生酱,花生涂抹料,蛋黄酱,酱油,卤汁,人造奶油,保健长条形食品(health bars),小吃,饮料,冰淇凌,酸奶,蛋糕调合粉,糖霜,糖纳子(donuts),焙烤食品(例如,面包和松饼),奶酪和奶酪涂抹料。 The composition of the food preparation not only as a substitute salad and cooking oils can also be used in the preparation of other edible fats, such as (but not limited to) shortening, peanut butter, peanut spreads, mayonnaise, soy sauce, marinade , margarine, health elongated food (health bars), snacks, drinks, ice cream, yogurt, cake blending flour, icing sugar, sugar satisfied that the child (donuts), baked goods (eg, bread and muffins), cheese and cheese spreads.

本发明的组合物还可以起酥油的形式提供。 The compositions of the invention can also be provided in the form of butter play. 典型的起酥油中含有液体三酸甘油酯油、中间熔点部分三酸甘油酯(IMF)、少量硬料三酸甘油酯和乳化剂如单酸甘油酯。 Typical starting triglycerides and emulsifiers containing liquid butter triglyceride oil, the middle part of the melting point of triglycerides (IMF), a small amount of hard materials such as monoglycerides. 本发明的组合物可以替换所有或一部分液体三酸甘油酯油以及一些中间熔点部分三酸甘油酯和硬料三酸甘油酯。 The compositions of the invention can replace all or part of the liquid triglyceride oil as well as some parts of the middle melting triglycerides and triglycerides hard materials. 相比常规起酥油,本发明的起酥油在所有典型使用起酥油的用途中都可以较少的量使用。 Compared to conventional shortening, the shortening of the present invention is used in all the typical applications of shortening can be used in an amount less. 食物不粘在浅锅上并且在油炸操作中不过量起泡。 Food in shallow pans and non-stick frying operation but the amount of foam. 由于本发明可以比常规起酥油以较少的量使用,因而本发明比常规起酥油提供了可降低热量/降低脂肪的附加效果。 As this invention may shortenings with less than conventional amount, and therefore the present invention provides a reduced calorie / reduced fat shortening additional effect than conventional.

在优选的实施方案中,食物制备用组合物以稳定凝胶的形式提供,所说的凝胶由油基料形成。 In a preferred embodiment, the food composition is prepared in a stable gel form, said gel-forming base material by the oil. 首先,将约1.5%-约2.2%、优选约1.8%-约2%的二氧化硅添加到油基料中。 First, about 1.5% - about 2.2%, preferably from about 1.8% - about 2% of the silica added to the oil-based compound. 优选,使用含水量小于约3.5%的二氧化硅;含水量较高的二氧化硅会使生产的最终产品在室温下太稠。 Preferably, a moisture content of less than about 3.5% silica; higher water content of the silica will increase production of the final product at room temperature is too thick. 将二氧化硅与油基料充分混合,同时搅拌混合物直至二氧化硅完全分散。 The silica base material thoroughly mixed with the oil, while stirring the mixture until completely dispersed silica. 接下来,使用高剪切混合机,如Gaulin混合机,将混合物均质,优选在至少约2000psi的压力下。 Next, using a high shear mixer, such as Gaulin mixer, and the mixture was homogenized under, preferably at a pressure of at least about 2000psi. 然后将混合物冷却至约70F-约80F,以最大程度降低氧化作用。 The mixture was then cooled to about 70 F- to about 80 F, to minimize oxidation. 然后,可以加入其它配料,如风味增强剂、卵磷脂和有机硅聚合物并且充分混合直至均匀。 Then, other ingredients may be added, such as flavor enhancers, lecithin and silicone polymer and mixed until homogeneous. 优选,将风味增强剂磨碎成相对小的颗粒粒度,以便增强颗粒在油载体中的悬浮。 Preferably, the flavor enhancer ground to a relatively small particle size, in order to enhance the particles are suspended in an oil carrier. 可以将风味增强剂颗粒磨碎至平均颗粒粒度为小于约30微米,更特别是小于约20微米,并且在一个实施方案中是小于约10微米,便于悬浮在基质中。 Flavor enhancers particles may be milled to an average particle size of less than about 30 microns, more particularly less than about 20 microns, and in one embodiment is less than about 10 microns, to facilitate the suspension in the matrix. 从二氧化硅和基料油开始混合到添加其它配料的整个过程优选在惰性气氛下进行,如在氮气气氛下,以便防止氧化。 From silica and base oil begins to add other ingredients to mix the whole process is preferably carried out under an inert atmosphere, such as under a nitrogen atmosphere, in order to prevent oxidation.

本发明食物制备用组合物的飞溅性评分,当根据本文试验方法部分中的飞溅性试验方法分析,对鸡肉进行试验,可以是小于约4g,优选小于约2g,更优选小于约0.5g。 The present invention is a composition for the preparation of food spatter score, when analyzed according to Test Methods section herein splash test method of chicken tested, may be less than about 4g, preferably less than about 2g, more preferably less than about 0.5g. 当根据本文的飞溅性试验方法分析,对蘑菇进行试验,飞溅性评分为小于约2g,优选小于约1g,更优选小于约0.3g,更优选小于约0.15g。 When analyzed according to test method herein splash of mushrooms tested spatter score of less than about 2g, preferably less than about 1g, more preferably less than about 0.3g, more preferably less than about 0.15g. 当根据本文的飞溅性试验方法分析,对马铃薯进行试验,飞溅性评分为小于约1g,优选小于约0.5g,首选小于0.1g,更优选小于约0.08g。 When analyzed according to test method herein splash of potatoes tested spatter score of less than about 1g, preferably less than about 0.5g, preferred less than 0.1g, more preferably less than about 0.08g.

本发明食物制备用组合物的鸡蛋防粘性评分,根据本文试验方法部分中的鸡蛋粘性测定方法分析,大于约7,优选大于约8,更优选大于约9,首选大于约9.5。 The present invention is the preparation of the food composition of the egg release rates, determined according to the methods described herein eggs viscous Test Methods section analysis, greater than about 7, preferably greater than about 8, more preferably greater than about 9, greater than about 9.5 preferred.

本发明食物制备用组合物的面包脱离性评分,根据试验方法部分中的面包脱离性试验分析,小于约4g,优选小于约2g,更优选小于约1g,首选小于0.5g。 The present invention is the food prepared from the composition of bread score, according to the Test Methods section of bread out test analysis, less than about 4g, preferably less than about 2g, more preferably less than about 1g, preferred less than 0.5g.

本发明食物制备用组合物的起泡评分,根据本文试验方法部分中的浅锅起泡性试验方法分析,优选小于约30mm,更优选约5mm-约30mm,更优选约0mm-约5mm,首选约0。 The present invention is a composition for the preparation of food foaming score, according to the Test Methods section herein shallow pan foamability Test Methods, preferably less than about 30mm, more preferably from about 5mm- about 30mm, more preferably from about 0mm- about 5mm, the preferred about 0.

用本发明食物制备用组合物烹调的食物的褐变和/或食物制备用组合物本身的褐变是合意的,因为它产生了诱人的颜色并且给食物的感受增加了褐色感。 The present invention was prepared using the composition for food cooking food browning and / or prepared food browning composition itself is desirable, because it produces an attractive color and to feel the sense of brown food increases. 然而,不期望食物或食物制备用组合物本身的过度褐变,因为太黑的食物从美观方面来看是不令人喜爱的并且可以导致食物制作者制作的食物欠熟。 However, undesirable food or food composition itself prepared by excessive browning, because too dark food from the aesthetic point of view is not pleasing and can result in the production of food producers less cooked food. 用各种食物和试验用烹调组合物进行试验的消费者更喜欢根据本文试验方法部分中褐变性试验方法分析可以产生褐变性评分为约5-约23的烹调组合物。 Tests with a variety of food and cooking test consumers prefer composition analysis can produce browning score was about 5 to about 23 cooking compositions according to the test method portion of this article browning test methods. 发明详述定义本文中,除非另有说明,所有百分比(%)均以重量计。 DETAILED DESCRIPTION OF THE INVENTION Definitions herein, unless otherwise indicated, all percentages (%) are by weight.

本文中,术语″食物制备用组合物″指可用于制备熟化和未熟化食物的组合物,包括(但不限于此)烹调油,烹调喷剂,起酥油,酱油,人造奶油和涂抹料,调味组合物,色拉调料和腌泡汁。 Herein, the term "food preparation composition" refers to a composition useful in the preparation and curing uncured food, including (but not limited to) the cooking oil, cooking sprays, shortenings, sauces, margarine and spreads, seasonings compositions, salad dressings and marinades.

本文中,参考容器″连带的使用说明″或″相关的使用说明″指使用说明或者印刷在容器本身上,或者贴标签标注在容器上或附在容器上,或者以别的方式出现(但不限于此)小册子、印刷广告、电子广告、广播或互连网广告或其它广告,以便将使用说明传达给食用容器中的组合物的消费者。 Herein, reference container "associated instructions" or "instructions associated" refers to the use instructions or printed on the container itself, or attached to the label attached to the container or the container, or otherwise appears (but not limited to this) brochure, print advertisement, electronic advertisement, broadcast or internet advertisements or other advertisement, so as to instructions communicated to the consumer containers edible composition.

本文中,术语″油″总体上指得自动物或植物的可倾倒的(室温下)食用油,包括(但不限于此)鱼油,液化的动物脂肪和植物油,所说的植物油包括(但不限于此)玉米油,椰子油,大豆油,橄榄油,棉籽油,红花油,向日葵油,低芥酸菜籽油,花生油,米糠油,玉米纤维油,葡萄籽油及其组合(氢化,未氢化和部分氢化的油)。 Herein, the term "oil" refers generally obtained from animal or plant pourable (at room temperature) edible oil, including (but not limited to) fish oil, liquefied animal fat and vegetable oil, said vegetable oils include (but are not limited) corn oil, coconut oil, soybean oil, olive oil, cottonseed oil, safflower oil, sunflower oil, canola oil, peanut oil, rice bran oil, corn fiber oil, grape seed oil, and combinations thereof (hydrogenated, not hydrogenated and partially hydrogenated oils). 油可以含有液体、或液体和固体微粒(例如,液体基料中的脂肪微粒)的组合。 The oil may contain liquid, or liquid and solid particles (e.g., liquid binder fat particles) in combination. 其它油可以包括二酸甘油酯,其可以是甘油的第一个和第二个羟基被脂肪酸酯化的1,2-二酰基甘油酯,或甘油的第一个和第三个羟基被脂肪酸酯化的1,3-二酰基甘油酯。 Other oils may include diglycerides, glycerol which can be the first and the second hydroxyl groups are esterified with fatty acids of 1,2-diacyl-glycerides, glycerin or the first and third hydroxyl group is fat esters of 1,3-diacyl glycerides. 首选1,3-二酰基甘油酯。 The preferred 1,3-diacyl glycerides. 含二酸甘油酯的适宜的油载体在US专利4,76,984和6,004,611以及EP 378,833 A2和EP 836,805 A1中有所公开,所有均引入本文作为参考。 Suitable carrier oil containing diglycerides in US Patent No. 4,76,984 and 6,004,611, and EP 378,833 A2 and EP 836,805 A1 are disclosed in, all of which are incorporated herein by reference. 此外,术语″油″包括脂肪代用品,其与动物和/或植物油可以择一使用或者联合使用。 In addition, the term "oil" includes fat mimetic animal and / or vegetable oil can be used alternatively or in combination. 适宜的脂肪代用品是是蔗糖多酯,如可从宝洁公司以商标名称OLEAN商购获得。 Suitable fat substitute is a sucrose polyester, as may be the trademark name OLEAN commercially available from Procter & Gamble. 以下US专利公开了脂肪代用品并且引入本文作为参考:US 4,880,657(1989.11.14授权);US 4,960,602(1990.10.2授权);US 4,835,001(1989.5.30授权);US 5,422,131(1996.1.2授权)。 The following US patents disclose a fat substitute and is incorporated herein by reference: US 4,880,657 (1989.11.14 authorization); US 4,960,602 (1990.10.2 authorization); US 4,835,001 (1989.5.30 authorization); US 5,422,131 (1996.1.2 authorization). 其它适宜的脂肪代用品包括Nabisco出品的SALATRIM牌产品和各种烷氧基化的多元醇,如以下US专利中描述的物质并且引入本文作为参考:4,983,329;5,175,323;5,288,884;5,298,637;5,362,894;5,387,429;5,446,843;5,589,217;5,597,605;5,603,978和5,641,534。 Other suitable fat substitute produced SALATRIM include Nabisco brand products and a variety of alkoxylated polyols, such as substance described in the following US patents and is incorporated herein by reference: 4,983,329; 5,175,323; 5,288,884; 5,298,637; 5,362,894; 5,387,429 ; 5,446,843; 5,589,217; 5,597,605; 5,603,978 and 5,641,534.

本文中,术语″密实油″指与传统烹调油比较可以减少量使用来用于烹调的油。 Herein, the term "dense oil" means a comparison with conventional cooking oil can be used to reduce the amount of cooking oil. 通常来说,密实油所需要的量可以是传统烹调油烹调用所需量的约3/4或或更少。 In general, the amount of oil required compacting may be a conventional cooking oil for cooking or the required amount of about 3/4 or less.

本文中,术语″二酸甘油酯″指甘油和脂肪酸的酯,其中甘油的任何两个羟基被脂肪酸酯化。 Herein, the term "diglyceride" refers to glycerol and fatty acids, wherein any two hydroxyl groups of glycerol are esterified with fatty acids. 脂肪酸可以相同或不同。 Fatty acids may be the same or different.

本文中,术语″乳制二酸甘油酯″指通过酶或化学水解乳制品获得的二酸甘油酯分提部分,所说的乳制品如奶、稀奶油、奶油或奶酪。 Herein, the term "dairy diglycerides" refers diglycerides by enzymatic or chemical hydrolysis of dairy products obtained fractionation section, said dairy such as milk, cream, butter or cheese.

本文中,术语″含氧酸″和″α酮酸″指具有以下通式结构的化合物: Herein, the term "oxo acid" and "α-keto acid" refers to compounds having the following general structure: 其中R可以表示氢或各种烷基,饱和或不饱和、直链或支链、任选地取代有羟基、氨基、苯基、羟基-苯基、羧基、巯基、甲硫基、胍基和其它基团。 Wherein R may represent hydrogen or various alkyl, saturated or unsaturated, linear or branched, optionally substituted with hydroxy, amino, phenyl, hydroxy - phenyl, carboxyl, mercapto, methylthio, guanidino, and other groups. 例如,R可以是烃链,包括直链或支链,优选约3-约10碳原子的烃链。 For example, R may be a hydrocarbon chain, including straight-chain or branched-chain, preferably from about 3 to about 10 carbon atoms in the hydrocarbon chain.

本文中,术语″卵磷脂″是一类磷脂类化合物的统称,其是多元醇(通常但不总是甘油)的混合酯,所说的多元醇被脂肪酸和磷酸所酯化。 Herein, the term "lecithin" is referred to a class of phospholipids, which is a polyol (glycerol normally but not always) a mixed ester, said polyol is esterified with fatty acids and phosphoric acid. 而磷酸又与基本含氮化合物如胆碱、丝氨酸或乙醇胺或者与不含氮的化合物如肌醇相结合。 The phosphoric acid compound and the basic nitrogen-containing compound such as choline, serine or ethanolamine or inositol and does not contain nitrogen as combined. 术语″卵磷脂″包括常规卵磷脂、酰化(包括乙酰化)卵磷脂及其它适宜的卵磷脂或卵磷脂-类化合物如脱油卵磷脂、溶血卵磷脂、磷脂酰甘油、双磷脂酰甘油、缩醛磷脂、磷脂酸及其盐、溶血磷脂酸及其盐以及化学和/或热重排卵磷脂如缩醛磷脂酰胆碱(其中季氮上的一个甲基转变成了磷酸酯基团,形成磷酸甲基酯)及它们的混合物。 The term "lecithin" includes conventional lecithins, acylation (including acetylation) lecithins and other suitable lecithin or lecithin - compounds such as de-oiled lecithin, lysolecithin, phosphatidyl glycerol, phosphatidyl glycerol double, plasmalogen, phosphatidic acid and its salts, lysophosphatidic acid and its salts as well as chemical and / or thermal rearrangement of lecithin as phosphatidylcholine (one methyl group on the quaternary nitrogen has become transformed phosphate group, forming phosphoric acid methyl ester) and mixtures thereof.

本文中,术语″核苷酸风味增强剂″包括5'-核糖核苷酸及其相应的衍生物,如其盐。 Herein, the term "nucleotide flavor enhancer" includes 5'-ribonucleotide and the corresponding derivatives, such as its salt. 食物制备用组合物本发明的食物制备用组合物,当相比于常规烹调油以较少的量使用时,可以在烹调的食物中提供与常规烹调油所提供的同样好或者更好的味道和质地(可口的食物风味,较少的油性/油腻口感,湿润和松脆性)。 Food composition prepared food preparation composition of the present invention, when the amount of oil compared to conventional cooking with less use, may be provided with a conventional cooking oil provided equally good or better taste in cooking foods and texture (delicious food flavor, less oily / greasy texture, moist and crispness). 此外,本发明的食物制备用组合物可以减少食物对用具的粘附性,便于容易清理。 In addition, food preparation composition of the present invention can reduce the adhesion of food to appliances, to facilitate easy cleaning. 本发明的食物制备用组合物提供的防粘性比常规烹调油所提供的更好,并且可与常规浅锅喷剂所提供的防粘性不相上下(使用下面提供的鸡蛋粘性和面包脱离方法测定的粘性)。 The food preparation composition of the present invention provide anti-sticking than conventional cooking oil provided better, and with conventional shallow pan sprays provided release properties comparable (using egg method for determining viscosity, and bread departing provided below viscosity). 本发明的食物制备用组合物还可以提供可接受程度的起泡性。 The food preparation composition of the present invention may also provide an acceptable level of foaming property. 起泡性太大的组合物会发起过多的泡沫,并且让油起泡冒过烹调容器的侧边,如油炸浅锅或深锅油炸锅。 Foaming compositions will be launched too much foam, and let the oil bubbling to take over the side of the cooking vessel, such as a shallow frying pan or deep fryer pot. 本发明的食物制备用组合物还可以在烹调期间提供比常规油所提供的更好的褐变,但不会发生常规烹调喷剂有时出现的任何褐变过度,并且相比常规烹调油所典型显现的飞溅性,本发明的食物制备用组合物表现出更少的飞溅性。 The food preparation composition of the present invention may also provide more than a conventional oil provided better browning during cooking, but no browning conventional cooking sprays sometimes over does not occur, and compared to conventional cooking oils typical appearing spatter, food prepared using the present invention compositions exhibit less spatter. 本发明的食物制备用组合物可以用于各种类型的食物,包括(但不限于此)鸡蛋、马铃薯、鸡肉、牛肉、猪肉、蘑菇、蛋糕、饼干、色拉调料和松饼。 Food prepared by the inventive composition can be used for various types of food, including (but not limited to) the eggs, potatoes, chicken, beef, pork, mushrooms, cakes, biscuits, salad dressings and muffins. 此外,由于本发明可以比常规烹调油以较低的量的使用,本发明比常规烹调油附加提供了降低热量/降低脂肪的益处。 Further, since the present invention can be lower than conventional amount of cooking oil used, the present invention than conventional cooking oil provides an additional reducing calorie / fat reducing benefits. A.防粘剂本发明的食物制备用组合物中可以含有防粘剂,如卵磷脂或改性卵磷脂(如乙酰化卵磷脂),以便降低食物粘附烹饪用具的倾向并且提供褐变。 A. Preparation of food release agent composition of the present invention may contain anti-blocking agent, such as lecithin or modified lecithin (e.g., acetylated lecithin), tends to reduce the adhesion of food and cooking utensils provided browning. 组合物中可以含有最多约20%的卵磷脂,更特别是最多约15%卵磷脂,更特别是最多约10%卵磷脂,并且在一个实施方案中含有约0.5%-约7%的卵磷脂,更优选约0.5%-约4%卵磷脂。 The composition may contain up to about 20% lecithin, more particularly up to about 15% lecithin, more particularly up to about 10% of the lecithin, and contains about 0.5% in one embodiment - about 7% of lecithin , more preferably from about 0.5% - about 4% lecithin. 一种适宜的卵磷脂是Central Soya公司出品的CENTROPHASE152牌卵磷脂。 Lecithin is a suitable company produced CENTROPHASE152 Central Soya lecithin cards. 一种适宜的酰化卵磷脂是Central Soya公司出品的CENTROPHASEHR牌乙酰化卵磷脂。 A suitable acylating company Central Soya Lecithin is produced CENTROPHASEHR cards acetylated lecithin. 可以使用其它适宜的卵磷脂或卵磷脂-类化合物,包括脱油卵磷脂、溶血卵磷脂、磷脂酸及其盐和溶血磷脂酸及其盐。 You can use other suitable lecithin or lecithin - class of compounds, including de-oiled lecithin, lysolecithin, phospholipids acid and its salts and lysophosphatidic acid and its salts. 适宜的卵磷脂包括包括US专利4,849,019和5,362,892以及EP 287,281 A1和EP 495,510 A3中公开的卵磷脂,引入本文作为参考。 Suitable lecithins include include US Patent No. 4,849,019 and 5,362,892 and EP 287,281 A1 lecithin and disclosed in EP 495,510 A3, incorporated herein by reference. 一种优选的磷脂酸盐组合物描述于US专利5,183,750以及EP 399,544 A1中,这两篇专利均引入本文作为参考。 A preferred phospholipid salt compositions are described in US Patent No. 5,183,750 and EP 399,544 A1, which two patents are incorporated herein by reference. 磷脂酸盐通过将卵磷脂酶水解制得,并且在本发明的食物制备用组合物中可以按1%的低浓度使用,优选小于0.6%。 Phospholipid salt by enzymatic hydrolysis of lecithin, and 1% can be used in low concentrations in food preparation composition of the present invention, preferably less than 0.6%.

使用二氧化硅化合物,如二氧化硅,也可以给食物制备用组合物带来防粘特性。 Silica compounds such as silica, may also be prepared using the composition to bring food release characteristics. 特别优选联合使用卵磷脂与二氧化硅来产生合意的防粘效果。 Lecithin is particularly preferred in combination with the silica to produce desirable results release. 煅制二氧化硅是二氧化硅的优选形式。 Fumed silica is a preferred form of silica. 一种适宜的煅制二氧化硅是Degussa有限公司出品的Aerosil380。 A suitable fumed silica is produced Degussa Co. Aerosil380. 组合物中可以含有最多约10%、优选最多约5%、更优选最多约3%、首选最多约2%的二氧化硅化合物或其混合物。 The composition may contain up to about 10%, preferably up to about 5%, more preferably at most about 3%, preferred up to about 2% of silica compounds, or mixtures thereof.

无需理论支持,据信适当量的卵磷脂可以与含氧酸和风味增强剂协同作用给熟化的食物提供改进的褐色/油炸颜色和风味。 Without theoretical support, it is believed that a suitable amount of lecithin and flavor enhancer with oxyacid provide improved synergy brown / fried color and flavor to the cooked food. B.口感剂本发明的食物制备用组合物中可以含有口感剂,以增加用该组合物烹调的食物的真实或可感觉的润滑感。 B. Preparation of food composition mouthfeel agent of the present invention may contain mouthfeel agent, in order to increase the sense of the lubricating composition cooking food real or perceived. 在本发明的一个实施方案中,组合物含有二酸甘油酯、含氧酸或其组合,以提供润滑口感。 In one embodiment of the present invention, the composition contains diglycerides, oxyacid or a combination thereof, to provide lubrication mouthfeel.

组合物中可以含有约0.0005%-约2%的二酸甘油酯。 The composition may contain from about 0.0005% to - about 2% of diglycerides. 适宜的二酸甘油酯包括得自可食用植物或动物产物前体的二酸甘油酯。 Suitable acid esters include those derived from edible plant or animal product before diglycerides body. 优选的二酸甘油酯包括乳制二酸甘油酯。 Preferred diglycerides include dairy diglycerides. 这些二酸甘油酯口感剂是除可用作本发明食物制备用组合物之基料油(油载体)的二酸甘油酯以外的。 These diglycerides are mouthfeel agent of the present invention may be used in addition to the base composition of the preparation of food material oil (carrier oil) of the acid glycerides.

组合物中可以含有约0.05ppm-约50ppm重量的含氧酸。 The composition may contain from about 0.05ppm- about 50ppm by weight of oxygen-containing acids. 含氧酸可以包括氧丙酸,氧丁酸,氧戊酸,氧己酸,氧庚酸或其混合物。 Oxyacids may include oxygen acid, oxygen acid, oxygen acid, oxygen acid, oxygen heptanoic acid or mixtures thereof. 含氧酸还可以包括选自以下的含氧酸:乙醛酸(glyoxilic acid),2-氧丙酸,2-氧丁酸,3-甲基-2-氧丁酸,3-甲基-2-氧-戊酸,4-甲基-2-氧-戊酸,3-羟基-2-氧丙酸,3-羟基-2-氧丁酸,氧乳酸,2-氧-戊二酸,2-氧-3苯基丙酸,3-(4-羟基苯基)-2-氧丙酸,2-氧-1H-吲哚-3-丙酸,4-(甲硫基)-2-氧-戊酸,6-氨基-2-氧-己酸,3-巯基-2-氧-丙酸,3-甲基-2-氧-己酸,3-甲基-2-氧-庚酸及其混合物。 Oxyacids may further comprise selected from oxyacids: glyoxylate (glyoxilic acid), 2- oxygen acid, 2-oxo-butyric acid, 3-methyl-2-oxo-butyric acid, 3-methyl - 2-oxo - pentanoic acid, 4-methyl-2-oxo - valeric acid, 3-hydroxy-2-oxo-propanoic acid, 3-hydroxy-2-oxo-butyric acid, oxygen acid, 2-oxo - glutaric acid, 2- oxo-3-phenylpropionic acid, 3- (4-hydroxyphenyl) -2-oxo-propionic acid, 2-oxo -1H- indole-3-propionic acid, 4- (methylthio) -2- oxygen - pentanoic acid, 6-amino-2-oxo - caproic acid, 3-mercapto-2-oxo - propionic acid, 3-methyl-2-oxo - caproic acid, 3-methyl-2-oxo - heptanoic acid and mixtures thereof.

一种适宜的具有奶油风味的乳制二酸甘油酯和含氧酸的组合可商购自瑞士日内瓦的Firmenich公司。 Combination dairy diglycerides and oxyacids cream flavor with a suitable commercially available from Firmenich Company, Geneva, Switzerland. C.风味增强剂食物制备用组合物中可以含有风味增强剂,以强化用烹调组合物制备的食物的烹调风味。 C. Preparation of flavor enhancer food composition may contain flavor enhancers, in order to strengthen the composition prepared by cooking food cooking flavor. 风味增强剂可以选自核苷酸风味增强剂,如5'-IMP(5'-肌苷酸)和5'-GMP(5'-鸟苷酸)或其相应的盐,如鸟苷酸二钠,肌苷酸二钠,鸟苷酸二钾,肌苷酸盐二钾及其混合物。 Flavor enhancers can be selected from the nucleotide flavor enhancer, such as 5'-IMP (5'- inosinic acid) and 5'-GMP (5'- guanylate) or its corresponding salt, such as di-guanosine sodium, inosine monophosphate disodium guanylate Dipotassium inosine two potassium permanganate, and mixtures thereof. 特别优选鸟苷酸二钠与肌苷酸二钠之比为约1∶0-约0∶1的混合物,更优选约1∶0-约0.5∶0.5。 Particularly preferred than disodium guanylate and disodium inosine is from about about 0:1 mixture of 1:0-, more preferably about 1:0- about 0.5:0.5. 适宜的鸟苷酸二钠和肌苷酸二钠0.5∶0.5混合物可从Takeda公司以Ribotide牌名称商购获得。 Suitable disodium guanylate and disodium inosinate 0.5:0.5 mixture from Takeda company Ribotide commercially available brand name.

其它适宜的风味增强剂包括氨基酸风味增强剂,如谷氨酸一钠(MSG),谷氨酸一钾及其混合物。 Other suitable flavor enhancers include the amino acid flavor enhancers, such as monosodium glutamate (MSG), potassium glutamate, and mixtures thereof. 其它适宜的风味增强剂包括(但不限于此)麦芽酚,乙基麦芽酚,得自香菇或其它适宜菇类的含核苷酸组合物,琥珀酸二钠(SSA),适宜的培养乳清蛋白如风味乳清(可获得自PTX公司)及其混合物。 Other suitable flavor enhancers include (but not limited to) maltol, ethyl maltol, obtained from compositions containing nucleotides, disodium succinate (SSA), mushrooms, or other suitable culture suitable mushrooms whey proteins such as whey flavor (obtainable from PTX Company), and mixtures thereof.

还可以使用适宜的酵母提取物,如自溶酵母提取物(AYE)。 You can also use a suitable yeast extract, such as autolyzed yeast extract (AYE). 优选的酵母提取物天然富含5'-核苷酸并且包括BioSpringer公司的酵母提取物2006以及Red Star BioProducts的Flavor Mate 950、FlavorMate 960和Flavor Mate 945。 Preferred yeast extract rich in 5'-nucleotides and comprise natural BioSpringer yeast extract company 2006 and Red Star BioProducts of Flavor Mate 950, FlavorMate 960 and Flavor Mate 945. 还可以使用适宜的碳水化合物分解产物,如Firmenich公司出品的Furaneol。 You can also use a suitable carbohydrate decomposition products, such as Firmenich company produced Furaneol.

一种特别优选的风味增强剂含有MSG与核苷酸风味增强剂如鸟苷酸二钠、肌苷酸二钠或其混合物的组合。 A particularly preferred flavor enhancer containing flavor enhancers such as MSG and nucleotide composition disodium guanylate, disodium inosinate, or mixtures thereof.

组合物可以含有最多约20%的风味增强剂,更特别是最多约15%,更特别是最多约10%,在一个实施方案中,含有约0.01%-约7%、更优选约0.01%-约4%的风味增强剂,并且更优选含有约0.01%-约2%的风味增强剂。 The composition may contain up to about 20% of flavor enhancer, more specifically up to about 15%, more particularly up to about 10%, in one embodiment, contain from about 0.01% - about 7%, more preferably from about 0.01% - about 4% of flavor enhancer, and more preferably from about 0.01% - about 2% of the flavor enhancer. D.油载体本发明的一个实施方案中,烹调组合物可以含有食用油作为油的基料(载体)。 D. an embodiment of the present invention the oil carrier, the composition may contain edible cooking oil as a binder (carrier). 食用油可以占食物制备用组合物的约35%-约99%,并且优选至少约50%。 Edible oil may comprise about 35% of the food composition prepared - about 99%, and preferably at least about 50%. 优选的食用油含有三酸甘油酯、二酸甘油酯及其混合物。 Preferred edible oil comprising triglycerides, diglycerides, and mixtures thereof.

主要含1,3-二酰基甘油酯的适宜的油载体公开于US专利4,976,984和6,004,611以及EP 378,893 A2和EP 836,805 A1中,所有引入本文作为参考。 Suitable oil carrier consisting essentially of 1,3-diacyl glycerides is disclosed in US Patent No. 4,976,984 and 6,004,611 and EP 378,893 A2 and EP 836,805 A1 in, all incorporated herein by reference.

或者,在基料中可以使用油与脂肪代用品的组合。 Alternatively, you can use a combination of oil binder and fat substitute. 适宜的脂肪代用品是蔗糖多酯,如可从宝洁公司以商标名称OLEAN商购获得的蔗糖多酯。 Suitable fat substitute is sucrose polyester, sucrose as available from Procter & Gamble Company under the trademark name OLEAN commercially available polyester. 以下US专利公开了脂肪代用品并且引入本文作为参考:US4,880,657(1989.11.14授权);US 4,960,602(1990.10.2授权);US4,835,001(1989.5.30授权);US 5,422,131(1996.1.2授权)。 The following US patents disclose a fat substitute and is incorporated herein by reference: US4,880,657 (1989.11.14 authorization); US 4,960,602 (1990.10.2 authorization); US4,835,001 (1989.5.30 authorization); US 5,422,131 (1996.1.2 authorization ). 其它适宜的脂肪代用品包括Nabisco出品的SALATRIM牌产品和各种烷氧基化的多元醇,如以下US专利中描述的物质并且引入本文作为参考:4,983,329;5,175,323;5,288,884;5,298,637;5,362,894;5,387,429;5,446,843;5,589,217;5,597,605;5,603,978和5,641,534。 Other suitable fat substitute produced SALATRIM include Nabisco brand products and a variety of alkoxylated polyols, such as substance described in the following US patents and is incorporated herein by reference: 4,983,329; 5,175,323; 5,288,884; 5,298,637; 5,362,894; 5,387,429 ; 5,446,843; 5,589,217; 5,597,605; 5,603,978 and 5,641,534.

使用脂肪代用品作为本发明的基料油有很多好处。 Use fat substitute oil as the base material of the present invention has many advantages. 首先,它明显减少了总热量和脂肪所提供的热量。 First, it significantly reduces the total calories and fat calories provided. 当使用蔗糖多酯如Olean作为基料油时,产品中基本上不含热量或不含脂肪所提供的热量和零克反式脂肪。 When using e.g. Olean sucrose polyester as a base oil, the product is substantially free or free of calories provided by fat calories and zero grams of trans fat. 产品仍然可以常规脂肪正常使用量的一半来使用。 Products can still use half the normal amount of fat routine use. 使用一半的量明显降低了每份卖给消费者的价格。 The amount of each half of the significantly reduced price sold to consumers.

一个优选的实施方案使用液体蔗糖多酯和结构化三酸甘油酯的共混物,其中所说的结构化三酸甘油酯可溶于液体蔗糖多酯,如US5,419,925(Seiden,1995.5.5授权)中描述的(相当于EP专利390,410B1)含两个液体脂肪酸链(C2-C10饱和脂肪酸链或C16-C22单-或多不饱和酸链长度)和一个固体脂肪酸链(C18-C24饱和脂肪酸链长度)的三酸甘油酯,并且引入本文作为参考。 A preferred embodiment uses a liquid sucrose polyester and structured triglyceride blend, wherein said structured triglycerides may be soluble in the liquid sucrose polyester, e.g. US5,419,925 (Seiden, 1995.5.5 Authorization) below (corresponding to EP Patent No. 390,410B1) containing two liquid fatty acid chain (C2-C10 saturated fatty acid chain or C16-C22 single - or polyunsaturated acids chain length) and a solid fatty acid chain (C18-C24 saturated fatty acid chain length) of the triglyceride, and incorporated herein by reference. 还优选Salatrim,一种平均含两个短饱和脂肪酸链长(C2-C6)和一个长饱和脂肪链长(C18-C22)的结构化三酸甘油酯。 It is also preferred Salatrim, containing two short having an average chain length of saturated fatty acids (C2-C6) and a saturated aliphatic long chain length (C18-C22) of the structured triglyceride. 在结构化三酸甘油酯的体内脂解中,从三酸甘油酯的第1位和第3位水解脂肪酸部分,留下2-单酸甘油酯。 In structured triglyceride lipolysis in vivo, from the first one and the first three parts of the hydrolysis of the fatty acid triglyceride, leaving 2- monoglycerides. 所得的二十二烷酸、二十二烷酸的钙盐和2-一二十二烷酸甘油酯(monobehenin)被较差地吸收并且起液态非消化性蔗糖多酯的体内油增稠剂和控制油损失的作用。 The resulting behenic acid, behenic acid, calcium salt and 2- twelve glyceryl behenate (monobehenin) and poorly absorbed from the liquid non-digestible sucrose polyester oil thickener vivo and control oil loss effect. 当由这种基料油制造本发明的食物制备用组合物时,最终产品具有全脂肪产品的视觉外观和美观,但仅释放总热量和脂肪热量的约15-25%。 When the present invention is manufactured by such a base oil composition for food preparation, the final product has the visual appearance and aesthetics of full fat products, but only releases about 15-25% of total calories and fat calories.

风味增强剂,如鸟苷酸二钠和肌苷酸二钠,通常不溶于食用油。 Flavor enhancers, such as disodium guanylate and disodium inosine, generally insoluble in edible oil. 为将这些风味增强剂悬浮于油基料中,可以将油基料胶凝或稠化,以形成防止风味增强剂沉积的基质。 These flavor enhancing agent for suspended in oil-based compound, an oil-based material can be gelled or thickened to form a flavor enhancing agent to prevent the deposition of the matrix. 可以用来形成这种基质的物质包括二氧化硅,食用级蜡,或脂肪物质如饱和三酸甘油酯的基质,蔗糖多酯固体,油不溶性纤维或油溶性聚合物。 Substance may be used to form such substrates include silica, food grade waxes, or fatty substances such as triglycerides of saturated matrix, sucrose polyester solid, oil-insoluble fibers or oil-soluble polymer.

在一个优选的实施方案中,使用二氧化硅形成稳定凝胶形式的油基料。 In a preferred embodiment, the silica gel in the form of an oil to form a stable base. 在此稳定凝胶的形成方法中,加工步骤和添加二氧化硅的顺序是获得稳定成品(其中固体不会从液体相中分离出来)的关键。 In this method of forming a stable gel, the sequence of processing steps, and the silica is added to obtain a stable finished product (in which the solid phase is not separated from the liquid out of) key. 首先,将约1.5%-约2.2%、优选约1.8%-约2%的二氧化硅(优选煅制二氧化硅)添加到油基料中。 First, about 1.5% - about 2.2%, preferably from about 1.8% - about 2% of silica (preferably fumed silica) was added to the oil-based compound. 优选,使用含小于约3.5%水分的二氧化硅;含水量较高的二氧化硅可以产生室温下太稠的最终产品。 Preferably, containing less than about 3.5% moisture silica; higher water content of the silica at room temperature may be too thick to produce the final product. 将二氧化硅与油基料充分混合,同时对混合物进行搅拌直至二氧化硅完全分散。 The silica base material thoroughly mixed with the oil, while the mixture was stirred until complete dispersion of silica. 接下来,使用高剪切混合机,如Gaulin混合机,将混合物均质,优选在至少约2000psi的压力下。 Next, using a high shear mixer, such as Gaulin mixer, and the mixture was homogenized under, preferably at a pressure of at least about 2000psi. 然后将混合物冷却至约70F-约80F,以降低氧化作用。 The mixture was then cooled to about 70 F- to about 80 F, in order to reduce oxidation.

然后,可以加入其它配料,如风味增强剂、卵磷脂和有机硅聚合物,并且充分混合直至均匀。 Then, other ingredients may be added, such as flavor enhancers, lecithin, and silicone polymers, and mixed well until homogeneous. 优选,将风味增强剂磨碎成相对小的颗粒粒度,以便增强颗粒在油载体中的悬浮。 Preferably, the flavor enhancer ground to a relatively small particle size, in order to enhance the particles are suspended in an oil carrier. 可以将风味增强剂颗粒磨碎至平均颗粒粒度为小于约30微米,更特别是小于约20微米,并且在一个实施方案中是小于约10微米,便于悬浮在基质中。 Flavor enhancers particles may be milled to an average particle size of less than about 30 microns, more particularly less than about 20 microns, and in one embodiment is less than about 10 microns, to facilitate the suspension in the matrix.

本发明还可以是起酥油的形式。 The present invention can also be played in the form of butter. 典型的起酥油中含有液体三酸甘油酯油、中间熔点部分三酸甘油酯(IMF)、少量硬料三酸甘油酯和乳化剂如单酸甘油酯。 Typical starting triglycerides and emulsifiers containing liquid butter triglyceride oil, the middle part of the melting point of triglycerides (IMF), a small amount of hard materials such as monoglycerides. 本发明的组合物可以替换所有或一部分液体三酸甘油酯油和一些中间熔点部分三酸甘油酯以及硬料三酸甘油酯。 The compositions of the invention can replace all or part of the liquid triglyceride oil and some intermediate melting part of triglycerides and triglyceride hard materials. 本发明的食物制备用组合物,当相比于常规起酥油以较少的量使用时,可以在烹调的食物中提供与常规起酥油所提供的同样好或者更好的味道和质地(可口的食物风味,较少的油性/油腻口感,湿润和松脆性)。 The food preparation composition of the present invention, when compared to conventional shortening used in smaller amounts, can be provided in the cooked food with conventional shortenings provided equally good or better taste and texture (delicious food flavor, less oily / greasy texture, moist and crispness). 本发明的食物制备用组合物还可以在烹调期间提供比常规起酥油所提供的更快的褐变,并且相比常规起酥油所典型显现的飞溅性,表现出更少的飞溅性。 The food preparation composition of the present invention may also provide during play faster than conventional cooking butter browning provided, and are compared to conventional shortenings typically appearing spatter, exhibit less spatter. 本组合物的起酥油可以在典型使用起酥油的所有用途中以比常规起酥油少的量使用。 The shortening composition can be used in a typical shortening all purposes to less than the conventional amount of shortening. 食物不会粘附在浅锅上并且在油炸操作中不会过度起泡。 Food does not adhere to the griddle and not excessive foaming during frying operation. 由于本发明可以比常规起酥油以较少的量使用,因而本发明比常规起酥油提供了降低热量/降低脂肪的附加效果。 As this invention may shortenings with less than conventional amount, and therefore the present invention provides a shortening than conventional reduced calorie / reduced fat additional effect.

该食物制备用组合物可用于需要色拉和烹调油的所有用途,如炉顶烹调(浅锅油炸,嫩煎,翻炒等),焙烤,并且可以用作无需熟化的食谱配料(色拉调料,蛋黄酱)。 The food was prepared with the composition can be used for all applications requiring salad and cooking oils, such as roof cooking (shallow pan fried, sauteed, stir fry, etc.), baking, and can be used without curing recipe ingredients (salad dressings, mayonnaise).

该食物制备用组合物不仅可用作色拉和烹调油的代用品,还可以用于配制其它食用脂肪产品,如(但不限于此)起酥油,花生酱,花生涂抹料,蛋黄酱,酱油,卤汁,人造奶油,保健长条形食品,小吃,饮料,冰淇凌,酸奶,蛋糕调合粉,糖霜,糖纳子,焙烤食品(例如,面包和松饼),奶酪和奶酪涂抹料。 The food composition was prepared not only as a substitute for salad and cooking oil, can also be used to formulate other edible fat products, such as (but not limited to) shortening, peanut butter, peanut spreads, mayonnaise, soy sauce, halogen juice, margarine, a long strip of health food, snacks, drinks, ice cream, yogurt, cake blending flour, icing sugar, sugar satisfied that the child, baked goods (eg, bread and muffins), cheese and cheese spreads. E.消泡剂食物制备用组合物中可以含有用来降低烹调期间组合物起泡的有机硅聚合物。 E. Food preparation defoamer composition may contain a silicone polymer is used to reduce the cooking composition during foaming. 该有机硅聚合物的存在量应当致使组合物没有其的可察觉的味道或香味或风味。 Present in an amount of the silicone polymer composition should not cause perceptible its taste or aroma or flavor. 食物制备用组合物中可以含有约1ppm-约1000ppm、优选约4ppm-约200ppm、更优选约10ppm的有机硅聚合物。 Preparing food composition may contain from about 1ppm- about 1000ppm, preferably from about 4ppm- about 200ppm, more preferably from about 10ppm silicone polymer.

优选的有机硅聚合物是聚二甲基硅氧烷。 The preferred silicone polymer is polydimethylsiloxane. 优选,聚二甲基硅氧烷的粘度为25℃下约200-约1200厘沲,更优选25℃下约300-约1,050厘沲,并且首选25℃下约350厘沲。 Preferably, the polydimethylsiloxane has a viscosity at 25 ℃ about 200 to about 1200 centistokes, more preferably 25 ℃ about 300 to about 1,050 centistokes, and is preferred at 25 ℃ about 350 centistokes. 一种特别适宜的可商购获得的聚二甲基硅氧烷是Dow化学公司出品的Dow200 Fluid牌产品。 One particularly suitable commercially available polydimethylsiloxane is Dow Chemical Company produced Dow200 Fluid brand products.

使用二氧化硅化合物,如二氧化硅,也可以给食物制备用组合物带来消泡特性。 Silica compounds such as silica, defoaming properties can also bring to food preparation composition. 特别优选的是使用有机硅聚合物与二氧化硅的组合来产生所需的消泡效果。 Particularly preferred is to produce the desired antifoaming effect using a combination of silicone polymer with silica. 煅制二氧化硅是二氧化硅的优选形式。 Fumed silica is a preferred form of silica. 一种适宜的煅制二氧化硅是Degussa有限公司出品的Aerosil380。 A suitable fumed silica is produced Degussa Co. Aerosil380. 组合物中可以含有最多约10%、优选最多约5%、更优选最多约3%、首选最多约2%的二氧化硅化合物或其混合物。 The composition may contain up to about 10%, preferably up to about 5%, more preferably at most about 3%, preferred up to about 2% of silica compounds, or mixtures thereof. F.其它成分食物制备用组合物中还可以含有其它风味成分和遮掩剂。 F. Other ingredients prepared food composition may also contain other ingredients and flavors cover agent. 所说的其它风味成分和遮掩剂包括(但不限于此)萜烯烃和向日葵油。 Other flavor component and said cover include (but not limited to) terpene hydrocarbons and sunflower oil. 萜烯烃可以是主要为纯的化合物,如d-柠檬烯;或柑橘属水果加工工业的副产品,如冷榨柑橘属水果油(例如,柠檬,酸橙,橙,葡萄柚,桔),柑橘属水果精油或相油(phase oil);或者可以是从果皮或精油中通过蒸馏或萃取分离的萜烯混合物。 Terpene olefins may be predominantly pure compounds, such as d- limonene; citrus fruit processing industry or by-products, such as cold-pressed citrus fruit oils (e.g., lemon, lime, orange, grapefruit, tangerine), citrus fruit oil or oil phase (phase oil); or it may be the essential oil from the peel or terpene mixture by distillation or extraction separation. 也可以使用天然和人造的肉风味剂。 You can also use natural and artificial meat flavors.

本发明的组合物还可以含有以下成分,包括(但不限于此)抗氧化剂,螯合剂,氨基酸(例如,α-氨基酸如半胱氨酸、蛋氨酸、赖氨酸和甘氨酸),人造和天然甜味剂,包括糖(例如,蔗糖,果糖,木糖),维生素(例如,油溶性维生素A、D、E和K,类胡萝卜素和水溶性维生素C和B)以及其它营养素和矿物质。 The compositions of the invention may also contain the following ingredients, including (but not limited to) anti-oxidants, chelating agents, amino acids (e.g., α- amino acids such as cysteine, methionine, lysine, and glycine), artificial and natural sweet flavoring agents, including sugars (e.g., sucrose, fructose, xylose), vitamins (e.g., oil-soluble vitamins A, D, E and K, carotenoids and the water-soluble vitamin C and B) as well as other nutrients and minerals. 例如,本发明的组合物中可以含有风味产物前体,如α-氨基酸,蛋白质水解物,还原化合物,及其混合物。 For example, the compositions of the present invention may contain the flavor before the product precursor, such as α- amino acids, protein hydrolysates, reducing compound, and mixtures thereof.

本发明的组合物可以含有一种或多种乳化剂,包括(但不限于此)单酸甘油酯,油酸二甘油酯,亚油酸二甘油酯和/或辅助乳化剂和助溶剂(例如,乙醇)。 The compositions of the invention may contain one or more emulsifying agents, including (but not limited to) monoglyceride, oleic acid diglyceride, linoleic acid glycerides and / or auxiliary emulsifier and co-solvent (e.g. , ethanol). 组合物还可以含有诸如水包油型乳液中使用的酶改性蛋黄的成分。 The composition may also contain oil-in-water emulsions, such as used in enzyme-modified egg yolk ingredients.

根据一个实施方案,本发明食物制备用组合物的pH为约4-约7,更特别是约5-约6。 According to one embodiment, pH of the present invention is the preparation of the food composition is from about 4 to about 7, more particularly from about 5 to about 6. 无需理论支持,据信这种pH范围对控制用本发明食物制备用组合物制备的食物的褐变是合意的。 Without theoretical support, it is believed that this pH range for the present invention is the control of food prepared food browning composition prepared is desirable. 食物制备用组合物的pH可以通过添加适宜的食用酸来控制,如柠檬酸。 PH food composition prepared using a suitable edible acid may be controlled by adding, such as citric acid. 添加油不溶性碳酸氢盐如碳酸氢钠或碳酸氢钾也可以降低不期望的褐变。 Add oil-insoluble bicarbonates such as sodium or potassium bicarbonate may also reduce undesirable browning. 性能特征A.飞溅性评分本发明食物制备用组合物的飞溅性评分,当根据本文试验方法部分中的飞溅性试验方法分析,对鸡肉进行试验,可以是小于约4g,优选小于约2g,更优选小于约0.5g。 Performance characteristics of the present invention A. spatter rates food composition prepared spatter score, when analyzed according to Test Methods section herein splash test method, the test chicken, may be less than about 4g, preferably less than about 2g, more preferably less than about 0.5g. 当根据本文的飞溅性试验方法分析,对蘑菇进行试验,飞溅性评分为小于约2g,优选小于约1g,更优选小于约0.3g,更优选小于约0.15g。 When analyzed according to test method herein splash of mushrooms tested spatter score of less than about 2g, preferably less than about 1g, more preferably less than about 0.3g, more preferably less than about 0.15g. 当根据本文的飞溅性试验方法分析,对马铃薯进行试验,飞溅性评分为小于约1g,优选小于约0.5g,首选小于0.1g,更优选小于约0.08g。 When analyzed according to test method herein splash of potatoes tested spatter score of less than about 1g, preferably less than about 0.5g, preferred less than 0.1g, more preferably less than about 0.08g. B.鸡蛋防粘性评分本发明食物制备用组合物的鸡蛋防粘性评分,根据本文试验方法部分中的鸡蛋粘性测定方法分析,大于约7,优选大于约8,更优选大于约9,首选大于约9.5。 B. Egg release rates of the present invention is the preparation of the food composition of the egg release rates, determined according to the methods described herein eggs viscous Test Methods section analysis, greater than about 7, preferably greater than about 8, more preferably greater than about 9, preferred greater than about 9.5.

本发明食物制备用组合物的面包脱离性评分,根据试验方法部分中的面包脱离性试验分析,小于约4g,优选小于约2g,更优选小于约1g,首选小于0.5g。 The present invention is the food prepared from the composition of bread score, according to the Test Methods section of bread out test analysis, less than about 4g, preferably less than about 2g, more preferably less than about 1g, preferred less than 0.5g. C.起泡性评分油炸过程中的起泡是不期望的。 C. foamability rates foaming during frying is not desirable. 过度起泡会导致油从烹调容器如油炸浅锅中溢出,从而产生安全性隐患。 Will cause excessive foaming as frying oil spill from the cooking pot shallow container, resulting in security risks. 本发明食物制备用组合物的起泡评分,根据本文试验方法部分中的浅锅起泡性试验方法分析,优选小于约30mm,更优选约5mm-约30mm,更优选约0mm-约5mm,首选约0。 The present invention is a composition for the preparation of food foaming score, according to the Test Methods section herein shallow pan foamability Test Methods, preferably less than about 30mm, more preferably from about 5mm- about 30mm, more preferably from about 0mm- about 5mm, the preferred about 0. D.褐变用本发明食物制备用组合物烹调的食物的褐变和/或食物制备用组合物本身的褐变是合意的,因为它产生了诱人的颜色并且给食物的感受增加了褐色感。 D. browning food preparation with the present invention the composition for browning food cooked and / or food and to feel an increase of brown food composition itself prepared by browning is desirable because it produces an attractive color feeling. 然而,不期望食物或食物制备用组合物本身的过度褐变,因为太黑的食物从美观方面来看是不令人喜爱的并且可以导致食物制作者制作的食物欠熟。 However, undesirable food or food composition itself prepared by excessive browning, because too dark food from the aesthetic point of view is not pleasing and can result in the production of food producers less cooked food. 用各种食物和试验用烹调组合物进行试验的消费者更喜欢根据本文试验方法部分中褐变性试验方法分析可以产生褐变性评分为约5-约23的烹调组合物。 Tests with a variety of food and cooking test consumers prefer composition analysis can produce browning score was about 5 to about 23 cooking compositions according to the test method portion of this article browning test methods. 市售制品本发明的一个实施方案中,一种市售制品包括盛放在容器内的食物制备用组合物和一套使用说明。 One embodiment of the present invention, a commercially available product, a commercially available product comprising the food placed within the container and for preparing a composition for use instructions. 通常来说,可以从中分配(如通过倾倒、喷出或涂抹)食物制备用组合物的任何容器是适宜的。 Generally, from which distribution (e.g., by pouring, or discharge smear) any container of food preparation composition is suitable. 适宜的容器包括(但不限于此)如本领域已知的具有玻璃、塑料或多层构件的容器,所说的构件包括可挤压的构件,以及具有螺旋盖、易拉盖、喷雾盖和/或倾倒口的容器。 Suitable containers include (but not limited to) as is known in the art with a container of glass, plastic or multi-layer member, said member comprises a squeezable member, and having a screw cap, easy-open lid, the lid and spray / or pour spout of the container.

因此,根据本发明的一个实施方案,食物制备用组合物可以放在容器内,并且使用说明可以是与容器连带的。 Thus, according to one embodiment of the invention, the food preparation composition may be placed in a container, and instructions for use may be associated with the container. 使用说明告诉使用者食物制备用组合物的使用量,其小于食谱中要求的食物制备用组合物的量或常规使用量。 Instructions tell the user the amount of food prepared using the composition, which is used in an amount less than the amount or conventional food recipes require the preparation of the composition. 该使用说明可以告诉使用者使用食谱中要求的食物制备用组合物的量或常规使用量的最多约3/4,更特别是最多约2/3,更特别是最多约1/2,并且在一个实施方案中,使用食谱中要求的食物制备用组合物的量或常规使用量的约1/4-约1/2。 The instructions tell the user can use a maximum amount, or an amount of use of conventional recipes for preparing the required compositions of the food about 3/4, more particularly up to about 2/3, more particularly up to about 1/2, and one embodiment, usage or usage of conventional food recipes require preparation composition is about 1/4 to about 1/2. 该使用说明可以是直接或间接附在容器上的打印材料,或者可以是容器连带的印刷、电子或广播使用说明。 The instructions may be directly or indirectly attached to the printing material container, the container can be associated or printed, electronic or broadcast instructions.

当组合物中使用有机硅聚合物作为消泡剂时,使用说明还可以告诉消费者该食物制备用组合物的使用量,以致最终食品中存在的有机硅聚合物的量不超过10ppm的FDA指标(参见21 CFR173.340)。 When the composition is a silicone polymer as a defoamer, instructions can also tell the consumer the amount of the composition of the food preparation, so that the final amount of the silicone polymer is present in the food does not exceed the FDA indicators 10ppm (See 21 CFR173.340). 试验方法1.鸡蛋粘性测定本方法可以用来评价食物制备用组合物的不粘性。 Test Method 1. Determination of the method sticky eggs can be used to evaluate the preparation of food composition is not sticky. 设备:天平-可测定到百分之一克铜底不锈钢浅锅(7英寸直径)电炉,带有4英寸燃烧器温度指示器冷鸡蛋(大个的)浅锅清洁方法:1.用Comet牌清洁器或等效器具通过擦洗垫擦洗至少30秒,将长柄浅锅彻底清洁。 Equipment: The balance - can be measured to a hundredth gram stainless steel copper bottom shallow pan (7 inches in diameter) stove, griddle cleaning methods with 4 inches burner temperature indicator cold eggs (a big one): 1 with Comet. brand cleaner or equivalent instruments by scrubbing pad to scrub at least 30 seconds, thoroughly clean the skillet.

2.清水冲洗约30秒。 2. Rinse for about 30 seconds.

3.将长柄浅锅转动90度10秒,评价浅锅是否干净了。 3. Place the skillet rotated 90 degrees 10 seconds to evaluate whether a shallow pan clean. 如果水能够完全润湿浅锅表面,说明其干净了;转入步骤5。 If the water is shallow pan fully wetted surface, indicating that clean; go to Step 5. 如果形成水珠并且在某些区域不能润湿表面,转入步骤4。 If the formation of water droplets and can not wet the surface in some areas, go to Step 4.

4.重复步骤1-3,直至表面干净。 4. Repeat steps 1-3 until the surface is clean.

5.用纸巾擦干。 5. Wipe dry with a paper towel. 烹调:将电燃烧器旋转到中高位置(旋钮设定范围的中温和高温之间1/2位置)并且让加热元件达到平衡温度。 Cooking: electric burner to medium high rotation position (1/2 position between medium and high temperature knob set range) and let the equilibrium temperature of the heating element. 将一个鸡蛋磕到100ml烧杯中并且放置到一边。 Will knock an egg 100ml beaker and placed to the side. 将食物制备用组合物按环形方式洒到长柄浅锅中(或者,用纸巾或糊刷或等效用具均匀涂敷食物制备用组合物),直至在干净的长柄浅锅中具有0.55g-0.65g食物制备用组合物,并且在炉上加热直至温度指示器达到365F。 The food composition prepared by an annular manner spilled skillet pot (or, with a brush or equivalent tissue or paste food preparation utensils uniformly coated composition) until a clean skillet pot having 0.55g -0.65g food composition was prepared, and the furnace was heated until the temperature indicator reaches 365 F. 将鸡蛋从烧杯轻轻倾倒到浅锅中央。 Gently pour the eggs from the beaker to the central shallow pan. 将鸡蛋烹调70秒,然后将浅锅撤火,并且将浅锅旋转90度,按下表所述评价粘附性。 Cooking the eggs for 70 seconds and then withdraw shallow pan fire, and the shallow pan rotated 90 degrees, the evaluation of the adhesion of the table. 视觉估计粘附有鸡蛋的表面相对于旋转浅锅前烹调鸡蛋所占据的表面积的%。 Visual estimate egg surface adhesion% surface area relative to the rotating shallow pan before cooking eggs occupied. 每种食物制备用组合物重复试验10次,并且将结果平均,确定平均鸡蛋粘性等级分。 Preparation of the composition for each food test is repeated 10 times, and the results are averaged to determine the average egg viscosity rating. 此为鸡蛋粘性评分。 This is a sticky egg score. 粘性评价: Viscosity rating:

*轻微颠动定义为:用手抓住把柄并且将浅锅旋转180度并且手臂伸直,向上弯曲手腕直至浅锅的顶部边缘提升6英寸。 * Fixed minor Britain is defined as: Hold the handle and the shallow pan and rotate 180 degrees arm straight, bend your wrist upward until the top edge of the shallow pan upgrade six inches. 在0.2-0.4秒内将浅锅降回到起始位置。 Within 0.2-0.4 seconds griddle drop back to the starting position.

**按轻微颠动所述,移动相同程度,但在小于0.1秒内将将浅锅降回到起始位置。 ** By slight movement of the top, moving the same degree, but less than 0.1 seconds in the shallow pan will drop back to the starting position.

根据上述衡量,本发明组合物的鸡蛋粘性评分为至少7,优选为至少8,更优选为至少9,首选大于9.5。 According to the above measure, the compositions of the present invention is egg viscosity ratings of at least 7, preferably at least 8, more preferably at least 9, preferred greater than 9.5. 例如,当使用实施例13的食物制备用组合物时,实施例17的组合物在上述鸡蛋粘性测定试验中的等级分为约9.6。2.面包脱离性试验方法本方法可以用来评价食物制备用组合物的不粘性。 For example, when food was prepared in Example 13 using the composition when the composition of Example 17 in the above-mentioned viscosity measurement test of egg class is divided into about 9.6.2. Test method bread departing from the present process can be used to evaluate the food preparation with nonstick composition. 设备:带有温度控制器和转盘的烤箱可测定到百分之一位的天平带有适宜尺寸混合钵和叶片的电动混合机,SunbeamModel 2360或等效装置枕形面包浅盘(7 1/2″3 1/2″2 1/2″)*不衬垫防粘涂料如Teflon用于从烤箱中取出样品的烤箱手套或热垫Pillsburg牌香蕉快速(不经发酵的)面包混合料制备混合料用的水和鸡蛋Crisco植物油,或其它100%大豆油或等效物亟待测试的食物制备用组合物清洁浅盘用的Comet清洁器/Scotch Brite清洗垫过程1.烤箱预热至350F2.使用396g Pillsbury牌香蕉快速面包混合料,加入240g水、42g油和102g预混合的鸡蛋(共混机中的预混合鸡蛋)。为保证一致性,可以将每批的量加倍。 Equipment: oven with a temperature controller and a turntable can be measured to one percent of the balance of electric mixer with a suitable size mixing bowl and blades, SunbeamModel 2360 or equivalent pincushion bread platter (71 / 2 " 3 1/2" 2 1/2 ") * does not paint such a release liner Teflon for oven mitts or hot sample taken from the oven banana quick pad Pillsburg cards (not fermented) Preparation of bread mixes with water and mix eggs Crisco vegetable oil, or other 100% soybean oil or equivalent tests urgent food preparation composition clean platter with Comet cleaner / Scotch Brite cleaning pad Procedure 1 Preheat oven to 350 F2. Use 396g Pillsbury brand banana quick bread mix, add 240g of water, 42g and 102g premixed oil eggs (pre-mix blender eggs). In order to ensure consistency, you can each doubling the amount awarded.

3.使用电动混合机将配料混合在一起。 3. The use of electric mixer ingredients together. 在1速下混合30秒然后在6速下混合2分钟,不断刮擦钵壁。 In the first speed mixed for 30 seconds and then mixed at speed 6 for 2 minutes, scraping bowl constantly wall.

4.将枕形面包浅盘称重并且记录重量。 4. Place the bread platter pincushion weighed and the weight recorded.

5.使用左右运动方式将食物制备用组合物喷洒在每个枕形面包浅盘中(一开始喷洒枕形面包浅盘的侧面;然后喷洒枕形面包浅盘的底部),或者用纸巾或糊刷将食物制备用组合物涂刷到枕形面包浅盘的侧面和底部,以便产品均匀分布。 5. Use the left and right movement food composition prepared in each of the sprayed pincushion bread trays (start spraying side pincushion bread platter; then sprayed bottom pincushion bread trays), or with a paper towel or paste Brush the food preparation composition brushing the sides and bottom of the pillow-shaped bread platter so that the product evenly distributed.

6.用于浅盘的总产品为1.35g0.05g7.将748.0-752.0g面糊填充到枕形面包浅盘中。 6. platter for a total product of 1.35g 0.05g7. 748.0-752.0g batter will fill the pincushion bread trays. 记录枕形面包浅盘+面糊的重量。 Record pincushion bread platter + batter weight.

8.在350F2F下焙烤60分钟1分钟。 8. baked at 350 F 2 F 60 分钟 1 minutes.

9.从烤箱中取出并且冷却15分钟。 9. Remove from the oven and cool for 15 minutes.

10.称重并且记录枕形面包浅盘+面包的重量。 10. Weigh and record the pincushion bread platter + weight of bread.

11.将枕形面包浅盘倒置并且颠动以便使面包脱离(纵向把持浅盘),记录所需的颠动情况。 11. The pillow-shaped bread platter upside down and move in order to make bread out of Britain (vertical grip platter), Britain needed to move the case record.

12.面包脱离后将浅盘称重并且记录浅盘+残余物的重量。 12. After the bread from the platter weighed and the weight recorded platter + residue.

13.对总共4个浅盘重复步骤2-14。 13. A total of four shallow pan, repeat steps 2-14.

14.用Comet和清洗垫清洁浅盘(之后用于另一个面包脱离试验)。 14. Comet and cleaning pad with a clean platter (after the bread out for another test).

15.测定并记录每个枕形面包浅盘的%残余率,其如下定义。 15% residual rate is measured and recorded for each pincushion bread trays, which are defined as follows. 此便是面包脱离性评分。 This is the bread out of the score.

%残余率=(残余物重量/面包重量)100当根据上述面包脱离性试验方法分析,本发明食物制备用组合物的面包脱离性评分为小于约4g,优选小于约2g,更优选小于约1g,并且首选小于0.5g。 Residual ratio% = (weight of residue / weight of bread) 100 When the test according to the above method Bread departing from the analysis, the present invention is the food prepared from the composition of bread score of less than about 4g, preferably less than about 2g, more preferably less than about 1g, and preferred less than 0.5g. 本发明的组合物,当使用上述面包脱离性试验时,其%残余率为小于1%。 Compositions of the present invention, when the above test from the bread, which% residual rate was less than 1%. 例如,下述实施例1的组合物的%残余率为约0.23%并且实施例3的组合物的%残余率为约0.24%。 For example, the following examples of the composition% residual rate of about 0.23% in Example 1 and the composition of Example 3% residual rate of about 0.24%. 3.飞溅性试验方法设备:1.铝箔(24英寸39英寸) 3. Test Method equipment spatter: 1. aluminum foil (24 inches 39 inches)

2. 12英寸12英寸正方形电动长柄浅锅(West Bend)。 2.12 inches 12. Square electric skillet (West Bend). 过程:I.称重并且记录铝箔的重量,精确至0.01g。 Process: I weighed and the weight recorded aluminum foil, to the nearest 0.01g..

2.将长柄浅锅放在铝箔中央3.将测试油添加到长柄浅锅中(常规油21.0g,本发明的密实油10.5)并且将油加热至350F。 2. Place the skillet in foil test center 3. Add oil to skillet pot (conventional oil 21.0g, dense oil 10.5 of the invention) and the oil is heated to 350 F. 使用表面温度计测定温度。 Temperature measured using a surface thermometer.

4.按试验方法部分之第6部分的技术烹调试验方法中所述,将一定量的食物烹调一定的时间。 4. The test methods of cooking techniques in Section 6 of the said section, the amount of food cooking some time.

5.当烹熟时将食物从长柄浅锅中取出并且将长柄浅锅从铝箔上取下6.称重并且记录铝箔的重量。 The food is removed from the skillet pan when cooked and 5. When the skillet is removed from the foil 6. Weigh and record the weight of the aluminum foil. 计算:1.从铝箔的最终重量(过程1的步骤6)中减去铝箔的初始重量(过程1的步骤1)。 Calculation: 1. From the final weight of the aluminum foil (Step Procedure 1 6) subtracting the initial weight of the aluminum foil (Step 1 of Process 1). 差值为飞溅出浅锅的油的重量。 Light weight difference is splashing out of the oil pan. 此为飞溅性评分。 This is the splash of the score.

2.用飞溅出浅锅的油的重量除以烹调食物用的油的重量并且剩以100。 2. Use a shallow pan splatter divided by the weight of the oil used in cooking oil and residual weight at 100. 此百分比为飞溅出浅锅的油的百分比。 This percentage is the percentage of oil splashing out of a shallow pan.

当根据上述飞溅性试验方法分析时,本发明食物制备用组合物的飞溅性评分,对鸡肉进行试验,可以是小于约4g,优选小于约2g,更优选小于约0.5g。 When analyzed according to the above-described splash test method, the present invention is the preparation of the food composition of spatter score of chicken tested, may be less than about 4g, preferably less than about 2g, more preferably less than about 0.5g. 当根据上述飞溅性试验方法分析,对蘑菇进行试验,飞溅性评分为小于约2g,优选小于约1g,更优选小于约0.3g,更优选小于约0.15g。 When analyzed according to the above test method spatter, mushrooms test, spatter resistance score of less than about 2g, preferably less than about 1g, more preferably less than about 0.3g, more preferably less than about 0.15g. 当根据上述的飞溅性试验方法分析,对马铃薯进行试验,飞溅性评分为小于约1g,优选小于约0.5g,首选小于0.1g,更优选小于约0.08g。 When analyzed according to the Test Methods described above spatter, potato test, spatter resistance score of less than about 1g, preferably less than about 0.5g, preferred less than 0.1g, more preferably less than about 0.08g. 例如,当上述上述的飞溅性试验时,实施例14的组合物的飞溅性评分,对鸡肉、蘑菇和马铃薯来说分别为小于0.2g、小于0.15g和小于0.05g。 For example, when said splash test above, the composition of Example 14 of spatter score, chicken meat, mushrooms and potatoes is respectively less than 0.2g, 0.15g, and less than less than 0.05g. 4.浅锅起泡性试验方法本方法用于定量测定本发明的食物制备用组合物或常规烹调油当用于用大量油进行浅锅油炸时所产生的油泡。 The griddle sudsing test method of the present method for the quantitative determination of the present invention is prepared Youpao food composition or a conventional cooking oil when the oil is used with a large number of shallow frying pan produced. 设备:10″Revereware不锈钢浅锅330+/-5克产品158+/-克Oreida,冷冻家用两面黄(hashbrown)(马铃薯)毫米刻度的金属尺热电偶电子家用范围方法:1.将大燃烧器(7.5英寸直径)之一的温度刻度盘调节至最大加热。将油加热至360F,同时每30秒搅拌2.当油达到360F后,加入冷冻马铃薯并且开动计时器(整个试验过程中保持最大加热)。注意当马铃薯刚被加入时,含表面活性剂但不含有效消泡组分的食物会起泡溢出长柄浅锅。准备如果出现严重起泡的话立刻将长柄浅锅从燃烧器上取下。 Equipment: 10 "Revereware stainless steel griddle 330 +/- 158 +/- 5 g product g Oreida, frozen yellow home on both sides (hashbrown) (potato) mm scale metal ruler thermocouple electronic home range of the method: a large burn is (7.5 inches in diameter) the temperature was adjusted to dial one of the maximum heating. The oil was heated to 360 F, with stirring every 30 seconds 2. When the oil reaches 360 F, was added frozen potato and start timer (entire test process to maintain maximum heating). Note that when the potato has just been added, including surfactant but the food does not contain an effective anti-foaming ingredients will blister overflow skillet. ready if severe blistering, then immediately skillet the pot is removed from the burner.

3. 30秒时使用金属尺测定并记录泡沫与长柄浅锅顶部之间的距离。 3.30 seconds using a metal ruler and measured and recorded distance skillet on top of foam between shallow pan. 该距离定义为D1。 This distance is defined as D1. 在此温度下加入水分时所有油都将起泡。 All oils are foaming when added to water at this temperature. 只有油的整个避免被泡沫所覆盖时才认为是起泡。 Only when the entire oil to avoid being considered a foaming foam covered.

4.继续两放置并且在此期限结束时测定起泡量。 4. Continue to put two and determined the amount of foaming at the end of this period.

5.让油冷却。 5. Let the oil cool. 测定油和长柄浅锅顶部之间的距离。 Measured distance between the top oil and skillet between. 该距离定义为D2。 This distance is defined as D2. 将用过的油放置在废水桶。 The used oil is placed in the water bucket. 用Dawn和水洗涤浅锅并且用纸巾擦干。 And dry with a paper towel and wash water with Dawn shallow pan.

6.起泡性评分等于D2-D1。 6. foaming score equal to D2-D1.

当根据上述浅锅起泡性试验方法分析,本发明食物制备用组合物的起泡性评分优选为小于约30mm。 When foaming property according to the above Test Method griddle analysis, the present invention is a composition for preparing food foaming score is preferably less than about 30mm. 更优选约5mm-约30mm,更优选约0mm-约5mm,首选约0。 More preferably from about 5mm- about 30mm, more preferably from about 0mm- to about 5mm, preferably about 0. 例如,当使用上述起泡性试验时,实施例16的组合物,当由煅制二氧化硅和硅氧烷构成消泡剂时,其起泡性评分为0。5.褐变性试验方法本方法用于定量测定本发明的食物制备用组合物或常规烹调喷剂当加热时出现的褐变的量。 For example, when the above foaming test, browning test method of the present composition of Example 16, when the fumed silica and silicone antifoam constituted, its foamability rated 0.5. The method for quantitatively the amount of food present invention is prepared by conventional cooking sprays or compositions occur when heating browning measured. 将样品在控制条件下(355F 10分钟)于油浴加热,从油浴中取出并且骤冷,使它们快速回到室温,然后放入分光光度计这并且按FAC标度读取色度,所说的FAC标度描述于AOCS分析方法CC-13a-43。 The sample at (355 F 10 min) was heated in an oil bath controlled conditions, removed from the oil bath and quenched, so that they quickly return to room temperature and then placed in a spectrophotometer and by FAC this scale reading chromaticity said FAC analysis scale is described in AOCS Method CC-13a-43. 试验所需材料和设备:1.植物油2.配方中包含的其它组分3.带铜线挂钩和盖子的试管4.试管挂阵5.带温度控制器的循环油浴(如Curten Matheson型9110RH)。 Materials and equipment required for the test: 1. 2. Other components of vegetable oil formulations contained 3 hooks and cover with copper tubes hanging tube 4. 5. array controller with temperature circulating oil bath (eg Curten Matheson type 9110RH ).

6. 600mL烧杯,装有300mL冷水。 6. 600mL beaker, equipped with 300mL of cold water.

7. Tintometer型PFX990比色计或等效装置。 7. Tintometer type PFX990 colorimeter or equivalent.

8.丙酮。 8. acetone. 加热:1.打开油浴并且设定至355F。 Heating: 1. Open the oil bath and set to 355 F. 让油浴达到此温度并且使温度稳定。 Let the oil bath to reach this temperature and the temperature stability.

2.制备待测制剂,并且记录制剂中每种配料的重量3.用制剂代码和加热时间标注试管和试管盖。 2. Preparation of test preparation, and record the weight of each ingredient in the formulation of the test tube and the test tube cap 3. The label preparation code and the heating time.

4.给试管精确填充5mL制剂5.试管从架上取下挂在油浴中以便样品淹没在油浴中。 4. Give accurate test tube filled with 5mL formulation 5. Remove the tube hanging from a rack in an oil bath to sample submerged in an oil bath.

6.加热过程中监视样品。 6. Monitoring the sample heating process. 如果出现起泡,在泡沫达到试管顶部之前取出样品。 If foaming occurs, before the bubble reaches the top of the tube sample was removed. 本试验方法不适合起泡性很差的食物制备用组合物。 This test method is not suitable for preparing food poor foaming composition.

7.精确到10分钟之后,从油浴中取出试管并且放入600mL烧杯中冷却。 7. accurate to 10 minutes, the tubes were removed from the oil bath and placed in 600mL beaker cooled. 颜色测定:1.打开PFX990比色计并且预热30分钟。 Colour measurement: 1. Open PFX990 colorimeter and warm up for 30 minutes.

2.检查比色皿槽长度是否设定为1.00cm。 2. Check whether the cuvette slot length is 1.00cm. 如果没有,根据用户手册改变槽长度。 If not, change the length of the slot according to the user manual.

3.校准色度计*检查比色室是空的*关闭比色室盖子*按清洁路径按钮*按读数按钮*检查FAC色度读数为0.0*记录成功校准的仪器入册4.检查玻璃皿是否干净。 3. Calibration colorimeter * Check colorimetric room is empty * Close colorimetric room clean path cover * Press the button * Press the button * Check FAC color readings readings of 0.0 * log successful calibration of the instrument into the book 4. Check the glass dish is clean. 如果需要根据下述进行清洁。 If you need to be cleaned according to the following. 注:仅能手持玻璃皿模糊的那一侧。 NOTE: Only hand side obscure glass dish.

5.在10mm玻璃皿中填充约2mL样品6.将样品放入比色室内并且按读数按钮7.根据FAC色度标度记录色度读数。 5. fill approximately 10mm 2mL sample 6. Place the sample in a glass dish and press the reading colorimetric interior button 7. The FAC record chroma color scale readings. 此为褐变性评分。 This is a browning of the score.

8.将样品倒入废油容器中并且准备下一个样品。 8. Pour the sample into the waste oil container and ready for the next sample. 如果需要清洁玻璃皿。 If you need to clean the glass dish. 清洁玻璃皿:1.将任何油排放到废油容器中2.在玻璃皿中装入少量丙酮3.使用Q-梢洗壁4.将丙酮倒入废溶剂罐中。 Clean the glass dish: 1. any discharge of oil into the oil container 2. Insert a small amount of acetone in a glass dish 3. Q- tip wash wall 4. Pour the acetone solvent waste tank. 检查玻璃皿是否清洁。 Check the glass dish is clean. 如果需要使用肥皂和温水去除污垢。 If you need to use soap and warm water to remove dirt.

当根据上述褐变性试验方法分析时,本发明食物制备用组合物的褐变性评分优选为约5-约23。 When analyzing the above browning test methods, the present invention is prepared by browning of the food composition score is preferably from about 5 to about 23. 例如,根据上述褐变性试验,实施例18的组合物,当使用实施例9和13的食物制备用组合物时其褐变性评分分别为21和19。 For example, according to the browning test, the composition of Example 18, when the food prepared in Example 9 and 13 with the composition of browning of its scores were 21 and 19.

本发明食物制备用组合物的性能试验方法评分具有一定的最低标准。 Performance test method of the invention for preparing food compositions having a certain minimum score standard. 这些最低标准是鸡蛋粘性评分大于约7,面包脱离性评分小于约4,起泡评分小于约30,飞溅性评分小于约4并且褐变性评分小于约30。 These minimum standards are sticky score greater than about 7 eggs, bread out of scores of less than about 4, blistering score of less than about 30, spatter score of less than about 4 and browning score of less than about 30. 某些除本发明以外的其它食物制备用组合物可能同时具有最多三个属于所规定最低范围内的性能试验方法评分,但仅仅本发明的食物制备用组合物可以同时具有四个或五个属于最低可接受范围的试验评分。 Some other food preparation composition of the invention may in addition to having up to three simultaneous performance test method specified below to the lowest category ratings, but only food preparation composition of the present invention can have four or five belong minimum acceptable test score ranges. 6.技术烹调试验方法可以将本发明的食物制备用组合物与常规烹调油(例如CriscoNatural Blend牌,或其它88%低芥酸菜籽油/6%大豆油/6%向日葵油等)比较,以不同的使用量。 6. Technical Test Method for cooking food of the invention may be prepared by conventional cooking oil composition (e.g. CriscoNatural Blend cards, or other low erucic acid rapeseed oil 88% / 6% soybean oil / sunflower oil 6%) comparing, in different amounts. 可以将不同的四种类型的食物(马铃薯,鸡蛋,蘑菇和鸡肉)用本发明的食物制备用组合物和常规烹调油进行烹调,按下述量的本发明的食物制备用组合物和常规烹调油:1)全量-21g;2)少24%-16g;3)少43%-12g;4)少62%-8g;5)少81%-4g。 Can be four different types of food (potatoes, eggs, chicken and mushroom) with food prepared using the present invention and conventional cooking oil compositions for cooking, food preparation composition according to the following amounts of the present invention and the conventional cooking Oil: 1) the total amount -21g; 2) at least 24% -16g; 3) at least 43% -12g; 4) at least 62% -8g; 5) less 81% -4g.

对用各种量的本发明食物制备用组合物和常规油分别制备的每种类型的食物进行以下技术观测和相关的评定:1.初期的香味:1=没有变味;2=中度-能够感觉到变味;3=极度-无法忍受的变味2.加热时褐变:1=没有;2=有3.加热时冒烟:1=没有;2=有4.加热时起泡:1=没有起泡;2=轻度起泡并且温度下消失;3=极度起泡并且温度下保留5.烹调时起泡:1=没有起泡;2=轻度起泡并且随烹调消失;3=极度起泡并且随烹调过程保留6.粘性:1=不粘;2=微粘;3=中粘;4=极粘7.飞溅性:1=加工过程中不飞溅;2=轻度-浅锅中和纸上有少量的油(放置褐色纸张来捕捉和目测检验油的飞溅性);3=中度-浅锅中和纸上有中等量的油;4=极度-浅锅中和纸上有大量的油 For each type of food with various amounts of the food prepared using the present invention and conventional oil compositions were prepared by the following observations and related technical classification: 1 initial scent: 1 = no taste; 2 = moderate - can feel the taste; 3 = extreme - unbearable heat sour 2. browning: 1 = no; 2 = 3. There are heated smoke: 1 = no; 2 = 4. There blistering heat: 1 = no blistering; 2 = mild foaming and lower temperature disappear; 3 = extreme blistering and cooking temperature retention 5. blistering: 1 = no blistering; 2 = mild blistering and disappears with cooking; 3 = extreme foaming and viscosity retention 6. With the cooking process: 1 = sticky; 2 = slightly sticky; 3 = medium viscosity; 4 = very sticky 7. spatter: 1 = process does not splash; 2 = mild - shallow pan and paper in a small amount of oil (put brown paper to capture and visual inspection of oil spatter); 3 = moderate - shallow pot and a moderate amount of oil on paper; 4 = extreme - shallow pan and paper There are a lot of oil

8.食物外观:1=油状,油包水,没有褐变;2=中等熟度-油状,油包水型,轻微褐变;3=烧熟-油状,油包水,中度褐变;4=烧焦9.食物的变味:1=没有;2=中度-能够感觉到变味;3=极度-无法忍受的程度10.总体风味:1=乏味;2=可口;3=极佳11.油腻口感:1=没有感觉到;2=中度-能够感觉到的程度;3=极度-无法忍受的程度12.润湿程度:1=低-干;2=中度-多汁;3=高-稀糊感13.质地:1=生硬;2=柔嫩;3=松脆在West Bend12″不粘电动长柄浅锅和12″圆形Farberware电动不锈钢长柄浅锅中进行烹调,并且每份制品中使用1g盐。 8. Food Appearance: 1 = oily, oil-in-water, no browning; 2 = moderate maturity - oil, oil-in-water type, slight browning; 3 = cooked - oil, oil-in-water, moderate browning; 4 = 9. charred taste of food: 1 = no; 2 = moderate - can feel the taste; 3 = extreme - intolerably 10. Overall flavor: 1 = boring; 2 = tasty; 3 = excellent 11 . greasy taste: 1 = not feel; 2 = moderate - the extent of the perceived; 3 = extreme - an intolerable degree of wetting 12. Level: 1 = low - dry; 2 = moderate - juicy; 3 = High - thin paste flu 13. Texture: 1 = stiff; 2 = soft; 3 = crunchy in West Bend12 "non-stick electric skillet and 12" round stainless steel electric skillet pot Farberware conduct cooking, and products used in 1g of salt per serving. 每种类型食物的烹调方法如下并且在烹调过程中进行如上的技术观测。 Each type of food cooking methods are techniques as above and observed during the cooking process. 鸡肉将无骨、脱皮的半扇鸡胸肉清洗,拍干,修整,然后拍打成约3/8″的均匀厚度。然后将鸡胸肉切成1/2″的宽条并且每次操作时称出200g部分。 The boneless chicken, chicken breast peeling semi-fan cleaning, pat dry, trim, and then tapping into about 3/8 "of uniform thickness. Then the chicken breast cut into 1/2" wide strips and called out each operation 200g portions. 将长柄浅锅的温度控制在保持350F(通过放置在长柄浅锅中央的表面温度计测定)。 The temperature was controlled to skillet maintaining 350 F (by placing in the center of the skillet surface thermometer measurement). 将计时器设定为3分钟并且将预称重的烹调产品添加到长柄浅锅中。 The timer is set for 3 minutes and the pre-weighed products have been added to the skillet cooking pot. 倾斜浅锅以覆盖均匀,如果需要用橡胶刮铲散开。 Inclined shallow pan to cover uniformly, if desired with a rubber spatula to disperse. 摇摆并搅动约20秒以均匀覆盖,然后启动计时器。 Swing and stir for about 20 seconds to evenly cover, and then start the timer. 将鸡肉烹调3分钟,时常搅动。 The chicken cook 3 minutes, stirring frequently. 取出鸡肉并且盛到盘上。 Remove the chicken to a plate and hold on. 马铃薯称重3002g Ore Ida牌两面黄马铃薯(Southern Style)。 Potato weighing 300 2g Ore Ida yellow cards on both sides of the potato (Southern Style). 添加21.2g本发明的食物制备用组合物或42.5g常规色拉和烹调油到长柄浅锅中。 Add 21.2g of the invention for preparing food composition or 42.5g regular salad and cooking oil to the skillet pan. 将长柄浅锅的温度控制在保持375F(通过放置在长柄浅锅中央的表面温度计测定)。 The temperature control skillet maintain 375 F (by placing in the center of the skillet surface thermometer measurement). 设定一个计时器为15分钟另一个计时器为8分钟。 Set a timer for 15 minutes another timer for 8 minutes. 将称重的烹调产品添加到加热的长柄浅锅中并且均匀散布在长柄浅锅的整个表面,然后撒1.3g盐在马铃薯的整个表面上,加工成大饼形状并且用铲向下轻拍。 Add the weighed product to the cooking pot heated skillet and uniformly dispersed throughout the surface of the skillet, and then 1.3g of salt sprinkled on the entire surface of the potato, and processed into a pie shape with a shovel down light shoot. 启动计时器,8分钟结束时,用铲将马铃薯分成大约等大小的4块,然后用铲将马铃薯块翻转过来并且轻拍。 Start the timer, when the end of eight minutes, with a shovel will be divided into approximately equal-sized potatoes 4, and then use the shovel and the potato pieces upside down pat. 15分钟结束时,从长柄浅锅中取出马铃薯并且盛到盘中。 At the end of 15 minutes, remove from skillet potatoes to the pot and pan filled. 蘑菇清洗蘑菇,拍干,并且称200g用来烹调。 Mushrooms clean mushrooms, pat dry, and weighed 200g for cooking. 用长柄浅锅中央的表面温度计将长柄浅锅温度控制在保持350F。 With the center of the skillet to skillet surface thermometer temperature control to maintain 350 F. 将计时器设定为3分钟。 The timer is set for 3 minutes. 将称重的烹调产品添加到加热的长柄浅锅中并且倾斜以覆盖均匀,并且如果需要用橡胶刮铲散开。 Add the weighed product to the cooking pot heated skillet and inclined so as to cover uniformly, and if necessary spread with a rubber spatula. 加入蘑菇并且撒盐,搅动约20秒以均匀覆盖,并且启动计时器。 Add the mushrooms and sprinkle salt and stir for about 20 seconds to evenly cover and start the timer. 搅动烹调3分钟。 Stir cook 3 minutes. 取出放盘。 Remove the plate. 鸡蛋(炒鸡蛋)使用大个鸡蛋,在Hamilton Beach共混机中处理鸡蛋(一次一打),脉冲调节并且调节至最低速度直至共混。 Eggs (scrambled eggs) use large eggs, processed eggs (one at a time to play) at Hamilton Beach blender, pulse conditioning and adjust to the lowest speed until blended. 称重200g鸡蛋作为样品。 Weighing 200g egg as a sample. 用长柄浅锅中央的表面温度计将长柄浅锅温度控制在保持310F。 With the center of the skillet to skillet surface thermometer temperature control to maintain 310 F. 将计时器设定为1分钟。 The timer is set to one minute. 将称重的烹调产品添加到加热的长柄浅锅中并且倾斜以覆盖均匀,并且如果需要用橡胶刮铲散开。 Add the weighed product to the cooking pot heated skillet and inclined so as to cover uniformly, and if necessary spread with a rubber spatula. 加入200g共混蛋和1g盐,启动计时器并且将鸡蛋烹调1分钟,同时搅动。 Join 200g total asshole and 1g salt, start the timer and the eggs cook for 1 minute while stirring. 取出放盘。 Remove the plate.

使用上述的技术观测,本发明的食物制备用组合物,对所有用量和食物类型来说,与常规油相比,可以提供同样好或者更好的不粘性。 Observations using the above technique, the present invention is the preparation of the food composition, the amount and type of food to all, compared with the conventional oils, can provide the same good or better non-tackiness. 本发明的食物制备用组合物相对于常规油来说还可以减少相对多水分的食物(鸡肉和蘑菇)在烹调时的飞溅性,与使用量无关。 The food preparation composition of the present invention relative to conventional oil is relatively more water can also reduce food (chicken and mushroom) in the cooking of spatter, regardless of usage.

2.使用装配有2.5英寸、4叶片高螺距螺旋桨的Lightnin系列30混合机,在设定速度40下将组分混合2分钟,直至所有的二氧化硅被润湿。 2. equipped with a 2.5-inch high-pitch propeller blades 4 Lightnin series 30 mixer at speed setting 40 The components were mixed for 2 minutes until all the silica is wetted.

3.将设定速度减至25,以降低表面湍流,并且继续搅拌另外10分钟,以确保所有的二氧化硅块解散并且混合物均匀。 3. The set speed is reduced to 25, to reduce surface turbulence, and stirring was continued for an additional 10 minutes to ensure that all the blocks of the dissolution of the silica and the mixture was homogeneous.

4.接下来,通过Gaulin均质机(型号:15M8TA;S/N 1818551)加工混合物,使用6000psi压力挤压过管口(产品出口温度=115F),将产物收集在不锈钢桶中。 4. Next, through the Gaulin homogenizer (Model: 15M8TA; S / N 1818551) processing the mixture using a pressure of 6000psi extruded spout (product outlet temperature = 115 F), the product was collected in stainless steel tanks. 覆盖上铝箔直至用于以下步骤:然后,使用如下配方制备食物制备用组合物: Covered with aluminum foil until used in the following steps: Then, the following formulation was prepared using the prepared food composition:

过程:天平:Mettler PC 16(SW 13172))1.将胶凝的油(上述产品)转移至配衡的5加仑塑料桶中。 Process: Balance:. Mettler PC 16 (SW 13172)) 1 The gelled oil (these products) transferred to tared 5 gallon plastic bucket. 按上述配方称重卵磷脂、含氧酸和乳制二酸甘油酯以及褐变奶油风味剂。 According to the above formula weighing lecithin, oxygen acid and diglycerides dairy cream flavors and browning. 记录所添加的各组分的实际量。 Record the actual amount of each component added.

2.使用装配有2.5英寸、4叶片高螺距螺旋桨的Lightnin系列30混合机,在设定速度30下将组分混合2分钟,以便将组分共混。 2. equipped with a 2.5-inch high-pitch propeller blades 4 Lightnin series 30 mixer, set at a rate of 30 components were mixed for 2 minutes to blend the components.

3.缓慢加入Ribotide,避免结块,同时在设定速度30下搅拌混合物。 3. Slowly added Ribotide, prevent caking, while stirring the mixture at 30 under the set speed. 添加时间:4.5分钟。 Add Time: 4.5 minutes.

4.将混合机的设定速度减至20,以降低输入胶凝油的功。 4. Set the mixer set speed reduced to 20 to reduce the input power gelled oil. 实施例2:使用蜡作为风味增强剂的悬浮剂的食物制备用组合物按照以下实施例可以作出本发明的第二个实施方案(每批约300g): Example 2: Use of a wax as a flavor enhancer suspending agent composition for preparing food according to the following embodiments of the present invention may be made of the second embodiment (batch approximately 300g):

过程:将合并的配料在250F烤箱中加热30分钟,以使蜡完全融化。 Process: The combined ingredients heated for 30 minutes at 250 F oven, so that the wax is completely melted.

1.使用两位数(two-place)天平将上述四种成分称到1L烧杯中。 1. Use a double-digit (two-place) the balance of the four components referred to 1L beaker.

2.将合并的成分在250F烘箱中加热30分钟,以便使蜡完全融化。 2. The combined ingredients were heated for 30 minutes at 250 F oven, so that the wax is completely melted.

3.用玻璃棒搅拌,以便使四种成分完全混合。 3. The mixture was stirred with a glass rod, so that the four ingredients thoroughly mixed.

4.通过均匀倾倒在32F焙烤板(18″26″1″)上使混合物快速结晶。通过将一个板放在含有水和冰混合物的第二个板上来保持此温度。总共结晶5分钟。 4. uniformly poured 32 F bake plate (18 " 26" 1 ") on the mixture rapidly crystallizing. To maintain this temperature by a plate on the second plate comprising a mixture of water and ice. A total crystalline 5 minutes.

5.使用橡胶刮铲从盘上刮下样品。 5. Use a rubber spatula to scrape samples from the disc.

最终的产品在室温下可倾倒。 The final product can be poured at room temperature. 实施例3:使用硬料三酸甘油酯作为风味增强剂的悬浮剂的食物制备用组合物本实施例举例说明本发明的一个实施方案,其中食物制备用组合物含有液体起酥油基料。 Example 3: Preparation of a composition for food use of hardstock triglycerides as a flavor enhancer of the suspending agent present example illustrates one embodiment of the present invention, wherein the food preparation with a composition containing a liquid shortening base. 配方: Recipe:

过程:1.使用两位数天平将Ribotide除外的上述所有配料称到1L不锈钢烧杯中。 Procedure: 1. Use a double-digit balance above all ingredients except Ribotide said to 1L stainless steel beaker.

2.使用Lightnin系列30混合机,在设定速度30下混合2分钟。 2. Use Lightnin Series 30 mixer, mixing in 30 set speed 2 minutes.

3.使用30秒的时间将Ribotide缓慢添加到混合物中并且在步骤2相同的设定速度下混合另外5分钟。 3. 30 seconds to Ribotide was slowly added to the mixture and mixed under the same set speed in step 2 an additional 5 minutes.

4.将物料倾倒在玻璃样品罐或其它适宜的储藏容器中。 4. The material was poured into a glass sample jar or other suitable storage containers. 实施例4:由水包油型乳液基料组成的食物制备用组合物 Example 4: oil in water type emulsion by binder composition for preparing food composition

过程:1.制备Ribotide(Takeda,批号#PY07A)的10%水溶液(3.0gRibotide+27.0g水)2.制备奶油风味剂在CriscoNatural Blend油的0.26%溶液(0.26g奶油风味剂+99.74g油)。 Process: 1. Preparation Ribotide (Takeda, Lot # PY07A) 10% aqueous solution (3.0gRibotide + 27.0g water) 2 prepared cream flavor 0.26% solution CriscoNatural Blend oil (0.26g cream flavor + 99.74g oil).

3.制备油相-CriscoNatural Blend油(490.0g=97.51%)、二酸甘油酯(2.5g=0.50%)和奶油风味剂的0.26%油溶液(10.0g=1.99%)的共混物4.将冷冻的Emulsa与水合并。 3. Preparation of an oil phase -CriscoNatural Blend oil (490.0g = 97.51%), diglycerides (2.5g = 0.50%) and cream flavor 0.26% in oil (10.0g = 1.99%) of a blend of 4. Frozen Emulsa combined with water. 在一边放置约10分钟,让Emulsa结冻并且分散。 Stand for about 10 minutes on one side, so that Emulsa freezing and dispersed. 加入CentrolexF并且允许水合约10分钟。 Join CentrolexF and allow the water for about 10 minutes.

5.加入Ribotide溶液,盐,山梨酸钾和六偏鳞酸钠。 5. Add Ribotide solution, salt, potassium sorbate and sodium hexametaphosphate scales. 用Janke&Kunkel Ultra Turrax混合机(型号#SD-45)将含水相缓慢混合,并且将剩余固体破碎和溶解。 With Janke & amp; Kunkel Ultra Turrax mixer (Model # SD-45) The aqueous phase was slowly mixed, and the remaining solid was crushed and dissolved.

6.将油相称重并且加到含水相中,同时用Ultra Turrax(自耦变压器设置=100)高剪切混合2分30秒。 6. The oil was added to the aqueous phase and proportionate weight, while using Ultra Turrax (autotransformers setting = 100) high shear mixing for 2 minutes and 30 seconds.

7.让共混物一次经过8000psi压力下的微流化器(Microfluidics公司,Newton,MA,型号#110T)进行加工。 7. Let the blend once through a microfluidizer at a pressure of 8000psi (Microfluidics Corporation, Newton, MA, model # 110T) for processing. 实施例5:嫩煎鸡肉使用本文试验方法之第6部分中所述的技术烹调试验方法制备嫩煎鸡肉。 Example 5: Sauteed chicken using test methods - Part 6 of the techniques described in this article was prepared cooking test sauteed chicken. 使用两种不同的食物制备用组合物以及两种常规油作为对照来烹调鸡肉。 Was prepared using two different compositions and two types of conventional foods to cooking oil as a control chicken.

A)本发明的食物制备用组合物(实施例3)10.5gB)常规油21.0g(A的量的两倍)C)本发明的食物制备用组合物(实施例1)10.5gD)常规油21.0g(C的量的两倍)在受训于试验方法并根据区别味道和香味的能力筛选出的感官专家小组中进行双盲试验。 A) Preparation of the food composition of the present invention is a conventional oil 21.0g (twice the amount of A) C) Preparation of the present invention food compositions (Example 3) 10.5gB) (Example 1) 10.5gD) conventional oil 21.0g (C twice the amount) of double-blind study in a group of experts trained in sensory test methods and screened according to the capability difference in taste and flavor. 要求每位味道试验专家品尝两种不同嫩煎鸡肉样品。 Requires every taste test experts sauteed chicken tasted two different samples. 每次品尝之前和之后,让专家吃不加盐的饼干并喝水来清洁他们的味觉。 Before and after each tasting, let the experts do not eat salt biscuits and water to clean their palate. 品尝每份嫩煎鸡肉之后,专家可以针对调查表记录下他们的评价。 After tasting each sauteed chicken, experts can evaluate their questionnaire for the next record. 数字越高意味着属性越好。 The higher number means better properties. 在下表中,数字后的字母表示明显的区别性(95%可靠度)。 In the following table, the letter after the number indicates significant difference of (95% reliability). 例如,在试验1中,本发明的A中,总体风味评分6.2后的字母″B″表示本发明的A在总体风味方面与对照产品B相比具有明显的区别分。 For example, in Experiment 1, A of the present invention, the overall flavor score 6.2 after the letter "B" indicates A of the present invention in terms of overall flavor compared to the control product B having a clear distinction points.

上述试验1的结果显示实施例3的食物制备用组合物,其使用量为常规烹调油的一半,与常规油相比提供了明显较浓的总体风味、鸡肉风味、可口风味、回味和明显较高的可接受性评价。 1 show the results of the above test composition of Example 3 was prepared food embodiment, used in an amount of half of a conventional cooking oil, as compared to conventional oil provides significant darker overall flavor, chicken flavor, and delicious flavor, aftertaste, and significantly higher than the high acceptability evaluation.

上述试验2的结果显示实施例1的食物制备用组合物,其使用量为常规烹调油的一半,与常规油相比提供了明显较浓的初期风味感、鸡肉风味、回味、润湿感和明显较高的可接受性评价。 The above test results show 2 Preparation food composition of Example 1, using half the amount of conventional cooking oil, compared to conventional thick oil provides significant initial flavor sensation, chicken flavor, aftertaste, and a sense of wetting significantly higher acceptability evaluation.

比较样品,以便检测两种样品之间的区别。 Comparative sample, in order to detect the difference between the two samples. 使用以下过程制备样品:对每种样品,按以下顺序将配料称重到1夸脱玻璃罐中:白醋(60g)、水(30g)、Good Seasons牌意大利调料包的内容物(19g)。 Samples were prepared using the following procedure: for each sample, in the following order the ingredients were weighed into a 1 quart glass jar: white vinegar (60g), water (30g), Good Seasons card Italian seasoning packet contents (19g). 盖上盖并且充分摇动(加入调料包后倒置10次)。 Cover with lid and shake well (after adding seasoning packet inverted 10 times).

向其中一种样品中加入146g常规烹调油。 One sample was added to 146g of conventional cooking oils. 向另一种样品添加73.5g本发明的食物制备用组合物。 Another sample was added to 73.5g of the invention for preparing food compositions.

剧烈摇动以便使油和水混合(倒置10次)。 Shake vigorously to mix oil and water (inverted 10 times).

油调料的最终外观是典型的意大利式调料,其很快分成两相。 Oil seasoning final appearance is typical Italian-style seasoning, which will soon be divided into two phases. 由本发明食物制备用组合物制作的色拉调料是完全均匀的,没有分成两相,并且具有乳状意大利式调料或Ranch调料的外观。 By making the food composition of the present invention was prepared by using salad dressing is completely uniform, is not divided into two phases, and has a creamy Italian or Ranch seasoning spices appearance.

在测试前将这两种样品按常规方式涂敷到莴苣上。 These two samples prior to testing in a conventional manner applied to the lettuce. 用本发明调料制备的色拉与常规油制备的色拉相比具有明显较浓的风味感,较纯净的风味和较少的油腻口感。 Salad salad prepared with conventional oil with spices prepared by the invention compared with the distinct flavor of doctrinal sense, purer flavor and less greasy taste.

使用Duncan Hies牌黄蛋糕混合料根据盒子上的配方制备蛋糕。 Duncan Hies using yellow cake mix brand cake recipe was prepared according to the box. 蛋糕通过使用1包蛋糕混合料、3个鸡蛋、1又1/3杯水来制作。 By using a packet cake mix cake, 3 eggs, 1 1/3 cups of water to produce again. 其中一种蛋糕用1/3杯常规油来制作,另一种用1/6杯本发明的食物制备用组合物(实施例1和3)来制作。 One conventional cake with 1/3 cup oil to produce, with another 1/6 cup of prepared food composition of the present invention (Examples 1 and 3) to produce. 将配料共混30秒,然后中速搅打2分钟。 The ingredients blended for 30 seconds and then whipped medium speed for 2 minutes. 将面糊倾入8″蛋糕浅盘中并且在350F下焙烤33-36分钟。用本发明组合物制作的成品蛋糕,其味道、质地和颜色属性与常规油制作的程度基本上相同。实施例8:嫩煎蘑菇和两面黄马铃薯本实施例举例说明本发明制备的食物与常规油(CriscoNaturalBlend牌)制作的相同食物相比具有较低的脂肪含量。使用本文试验方法部分之第6部分所述的技术烹调试验方法制备嫩煎蘑菇和两面黄马铃薯。 The batter was poured into a 8 "cake trays and baked at 350 F 33-36 minutes. The composition of the present invention produced the finished cake, taste, texture properties and the degree of color production of conventional oil and substantially the same as embodiment Example 8: sauteed mushrooms and yellow potato on both sides of this embodiment of the present invention illustrating the same food prepared food and conventional oil (CriscoNaturalBlend brand) produced with a lower fat content compared to the use of this part of the sixth test methods. Standard Test Method for preparing technical cooking sauteed mushrooms and yellow potato on both sides section.

下表显示了常规油和本发明食物制备用组合物制作的食物中的脂肪含量。 The following table shows the present invention and conventional oil composition for making food preparation food fat content. 蘑菇和两面黄的脂肪含量可以根据美国谷物化学家协会(American Association of Cereal Chemists)认证的方法#30-10来分析总脂肪的百分比,所说的方法引入本文作为参考。 Mushrooms and yellow on both sides of the fat content may # 30-10 authentication method according to the American Association of Cereal Chemists (American Association of Cereal Chemists) to analyze the percentage of total fat, said method incorporated herein by reference.

本发明制作的嫩煎蘑菇与常规油制作的嫩煎蘑菇相比具有较浓的总体/可口风味和较少的油腻口感以及类似的质地。 The present invention is produced by conventional oil and sauteed mushrooms sauteed mushrooms made thicker compared to the overall / delicious flavor and less greasy taste and similar texture. 本发明制作的两面黄马铃薯与常规油制作的两面黄马铃薯相比具有较少的油腻口感和类似的总体/可口风味。 The present invention is made on both sides of the yellow potato with conventional oil production on both sides of yellow potatoes compared with less greasy taste and similar overall / delicious flavor. 实施例9:使用聚硅氧烷作为消泡剂的食物制备用组合物配方: Example 9: Preparation of the polysiloxane composition as a food formulation defoamer:

过程:1.称重油、煅制二氧化硅和聚硅氧烷到混合容器中。 Procedure: 1, said heavy oil, fumed silica and silicone to the mixing vessel. 将所有配料彻底混合在一起。 All ingredients thoroughly mixed together.

2.将混合物通过Gaulin型15M8TA均质机使用6000psi压力进行加工。 2. The mixture was processed using 6000psi pressure through Gaulin type 15M8TA homogenizer.

3.将物料冷却至70-80F4.在充分搅拌罐中,向加工油加入Ribotide、卵磷脂和奶油风味剂并且充分混合10分钟5.包装物料。 3. The material is cooled to 70-80 F4. In the stir tank, oil is added to the process Ribotide, lecithin and cream flavors and mix 10 minutes 5. packaging material. 实施例10:使用少量卵磷脂和聚硅氢烷作为消泡剂的金物制备用组合物 Example 10: Using a small amount of lecithin and poly-alkyl hydrogen silicone as a defoaming agent was prepared gold composition

过程:同上述实施例9实施例11:联合使用磷脂酸盐和卵磷脂作为防粘剂包部分成分的食物制备用组合物配方: Process: the same above-described Example 9 Example 11: Combined use of salts and lecithins as phospholipids releasing agent component of the food preparation bag part composition formula:

过程:同上述实施例9实施例12:使用少量卵磷脂和聚硅氧烷作为消泡剂的食物制备用组合物配方: Process: the same above-described Example 9 Example 12: Using a small amount of lecithin and food prepared using a polysiloxane as a defoamer composition formula:

*按US 5,813,750描述的方法使用卵磷脂的酶水解制造。 * According to the method described in US 5,813,750 enzymatic hydrolysis using lecithin manufacturing. 过程:1.称重油、煅制二氧化硅和硅氧烷到充分搅拌罐中。 Procedure: 1, said heavy oil, fumed silica and silicone to sufficiently stirred tank. 将所有配料彻底混合在一起。 All ingredients thoroughly mixed together.

2.将混合物通过Gaulin型15M8TA均质机使用6000psi压力进行加工3.将物料冷却至70-80F4.包装物料。 2. Place the mixture through Gaulin type 15M8TA 6000psi pressure homogenizer processing 3. The material is cooled to 70-80 F4. Packaging material. 实施例13.联合使用磷脂酸盐和卵磷脂作为防粘剂包部分成分的食物制备用组合物配方: Example 13. The combination of phospholipids and lecithin as release agent salt packet portion component food preparation composition formula:

过程:同上述实施例12。 Process: 12 with the above-described embodiments. 实施例14:使用本发明的油时飞溅性的减少使用本文试验方法部分之第3部分的飞溅性试验方法制备鸡肉、蘑菇和马铃薯。 Example 14: When using the oil of the invention is to reduce the use of spatter splash test methods described herein Test Methods section of Part 3 of the preparation of chicken, mushrooms and potatoes. 通过在烹调之前和之后称重铝箔,测定飞溅出长柄浅锅并且飞溅到铝箔上的油的量。 By weighing before and after cooking foil, measured splash and spatter the skillet to the amount of oil on the foil. 每种类型油制备的每种食物重复三次并且将结果平均。 Each type of each food oil preparation was repeated three times and the results averaged.

*第一个数是飞溅性评分,第二个数是离开浅锅并且被铝箔回收的起始油的百分比。 * The first number is the splash of the score, and the second number is the percentage of leaving a shallow pan and foil recycled starting oils.

在某些用途中,本发明食物制备用组合物的飞溅性明显减少。 In some applications, the present invention is the preparation of the food composition of spatter significantly reduced. 对于在烹调过程中不吸油的食物,其飞溅性降低最大,如本实验中使用的鸡肉。 For no oil absorption during cooking of food, which reduces the maximum spatter resistance, such as chicken used in this experiment. 实施例15:卵磷脂含量对起泡性的影响基于实施例8的食物制备用组合物的组成制备系列样品,除使HR卵磷脂的含量从2.0%变化至3.5%。 Example 15: Effect of lecithin based on foamability embodiment of preparation of the food composition of the sample prepared using the composition of Example 8, except for making the content of HR lecithin changes from 2.0% to 3.5%. 所有其它组分的浓度保持不变。 All concentrations of the other components remain unchanged. 使用试验方法部分中描述的浅锅起泡性试验方法评价食物制备用组合物的起泡性。 Using the test methods described in the shallow part of the pot bubbling test method to evaluate food composition prepared by foaming. 结果见下表所产生泡沫的毫米 The results generated by the bubble-mm table

结果显示起泡程度与HR卵磷脂的含量成正比。 The results showed that the degree of proportional bubble HR lecithin content. 作为比较,常规烹调油在本试验中全部不起泡。 As a comparison, the conventional cooking oil in this trial, all without blistering. 含2%煅制二氧化硅和10ppm聚二甲基硅氧烷的食物制备用组合物,其配方中HR卵磷脂含量最高达2.25%时不起泡。 No blistering food composition prepared with 2% fumed silica and 10ppm polydimethylsiloxane, which formula HR lecithin content of up to 2.25% at. 实施例16:二氧化硅和聚二甲基硅氧烷对起泡性的影响使用Crisco Natural Blend作为基料油制备以下样品 Example 16: Effect of silica and polydimethylsiloxane to foamability Crisco Natural Blend used as a base oil sample was prepared as follows

*该样品是常规烹调油不加组分。 * This sample is a conventional cooking oil without the components.

结果显示,向常规油添加2%HR卵磷脂会造成起泡程度非常高加入10ppm聚二甲基硅氧烷会一定程度低降低起泡性,但仍非常高并且不安全。 The results indicated that the addition to a conventional oil 2% HR lecithin can cause a very high degree of blistering was added 10ppm polydimethylsiloxane will to some extent reduce low foaming property, but still very high and unsafe. 单独加入二氧化硅比单独加入聚二甲基硅氧烷可产生更有益的效果,并且使起泡程度下降可接受的范围(发明详述部分讨论的范围)。 Than silica added separately added separately polydimethylsiloxane produces a more beneficial effect, and the extent of foaming decrease the acceptable range (the range of the detailed description part of the discussion). 最后,联合使用二氧化硅和聚二甲基硅氧烷使HR配方的起泡性不大于常规烹调油的起泡性。 Finally, the combination of silica and polydimethylsiloxane so sudsing HR formulation is not greater than foamability conventional cooking oils. 实施例17:本发明组合物与常规油和烹调喷剂的不粘性比较使用试验方法部分所述的鸡蛋粘性测定试验和面包脱离性试验方法评价实施例9,10和13的烹调组合物。 Example 17: composition of the present invention with a conventional cooking sprays oil and non-tackiness compared using the portion of the Test Test Method eggs and bread from the viscous resistance test described in Example 9, 10 and 13 of cooking the compositions evaluated embodiment. 作为比较,在同一试验中也对常规油(Crisco Natural Blend)和两种可商购获得的烹调喷剂(Pam和Crisco)进行评价。 For comparison, the same test is also conventional oil (Crisco Natural Blend) and two kinds of commercially available cooking sprays (Pam and Crisco) were evaluated. 结果见下表。 The results in the table below. 不粘性 Not sticky

结果显示,常规油在鸡蛋粘性试验和面包脱离性试验中都表现不好。 The results show that conventional oil viscosity test in eggs and bread from the poor performance in both tests. 然而,本发明的组合物比常规油和两种可商购获得的烹调喷剂在增加防粘性方面表现得要好。 However, cooking spray compositions of the present invention than conventional oil and two commercially available in terms of increase in release performance was better. 实施例18:比较本发明组合物与市售烹调喷剂的褐变性使用试验方法部分中所述的褐变性试验方法评价实施例9的烹调组合物。 Example 18: browning test method to evaluate and compare the compositions of this invention commercial use cooking spray browning of Test Methods section in the Examples cooking composition of Example 9. 作为比较,在同一试验中也对可商购的烹调喷剂Pam进行评价。 For comparison, the same test also commercially available cooking sprays Pam evaluated. 结果见下表:褐变性 The results in the table below: browning of

结果显示,本发明组合物的褐变性小于可商购的烹调喷剂并且属于消费者认可的可接受的范围。 The results show that the compositions of the present invention is less than commercially available browning cooking spray and belong to consumer acceptance of the acceptable range.

Classifications
International ClassificationA23L27/22, A23L27/23, A23D7/005, A23D9/00, A23D9/007
Cooperative ClassificationA23L27/23, A23L27/22, A23L27/235, Y10S426/811, A23V2002/00, A23D7/0053, A23D9/007
European ClassificationA23D7/005N, A23L1/228, A23D9/007, A23L1/229B, A23L1/229
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