CN108200996A - 织构化乳蛋白在富含碳水化合物的食品中作为碳水化合物替代物的用途 - Google Patents
织构化乳蛋白在富含碳水化合物的食品中作为碳水化合物替代物的用途 Download PDFInfo
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- CN108200996A CN108200996A CN201711325964.3A CN201711325964A CN108200996A CN 108200996 A CN108200996 A CN 108200996A CN 201711325964 A CN201711325964 A CN 201711325964A CN 108200996 A CN108200996 A CN 108200996A
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Classifications
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Abstract
提出了织构化乳蛋白在食品中作为碳水化合物替代物和蛋白质来源的用途,其可通过或通过以下步骤得到(a)提供一种混合物,含有或由以下成分组成(a1)约25至约75重量%的乳蛋白,和(a2)约75至约25重量%的植物蛋白和/或纤维材料,前提是含量加至100重量%,(b)施加约20至约200℃的温度梯度和1至约200bar的压力,在水或乳清的存在下挤出混合物,以及(c)随后使挤出物膨胀。
Description
技术领域
本发明属于食品领域并且涉及基于奶的蛋白产品,其特征在于其特殊质地,在通常具有特别高含量碳水化合物的食品中作为碳水化合物替代物的用途。
背景技术
根据WTO于2012年作出的研究在下一个25年中全球食品需求将至少翻番。这一挑战只能通过可持续发展的农业以及发现新的食品来源才能应对。奶,其特征特别在于高的蛋白质含量,有很大的潜质用于创造非常基本的营养成分。目前,例如,奶和乳清蛋白已经在婴儿和儿童营养品中扮演重要角色,并且与植物蛋白相比,其特征在于它们含有含量足以供给营养的所有必需氨基酸。
充分供给蛋白质对于人类营养极为重要。德国营养协会(Deutsche Gesellschaftfür )推荐成年人每天摄入0.8g每kg体重的蛋白质。儿童、青少年,特别是婴儿的需求显著更高。老年人通常没有充分的蛋白质供给。过低的蛋白质摄入会导致人体自身蛋白质的分解,从而扰乱所有由蛋白质控制的身体功能。
与通常无法保证充足蛋白质供给的提高替代食物形式(例如素食主义或素食营养)数量的背景不同-都涉及消化量以及质量(即必需氨基酸的摄入),摄入蛋白质的替代形式已经受到重视。
到目前为止,市场上已经出售高蛋白质含量并且仅仅是蛋白质来源被替代的食物。通常,用其他蛋白,主要是植物蛋白,替代肉蛋白。目前对于典型的基于植物蛋白质或鸡蛋蛋白质(例如炸素肉排)的肉替代产品有很大需求。这些产品完全复制了肉源的感官特征。
此外,目前各种食品组合物越来越富含蛋白质,从而实现健康的好处,而以前这仅限于特定目标群体的营养(例如运动员)。
长期以来,除了在营养物中减少肉量的趋势,另一个碳水化合物更少(低碳水化合物)的营养物的趋势逐渐明显:摄入碳水化合物增多与许多富贵病相关,如肥胖症、糖尿病、脂肪代谢紊乱和心血管疾病。低碳水化合物营养物着眼于减少碳水化合物。与之相反,为了摄取能量可以几乎无限量的食用富含蛋白质和脂肪的食物。
已经向着用蛋白质原料替代典型的基于碳水化合物的食物中的碳水化合物跨出了第一步(例如蛋白质意大利面条,蛋白面包)。能够令人想到典型的基于碳水化合物的食物的新的蛋白质产品可以额外的有利于更好的蛋白质供给并提高供应食物的种类。具备充足的蛋白质含量,因此可以将这类食物标记为“蛋白质来源”或“高蛋白质含量”。根据目前适用的食品法(欧洲议会和2006年12月20日会议对食品营养和健康的规定(EC)No.1924/2006-所谓的“健康要求规定”)对蛋白质含量的要求如下:
●如果食品的蛋白质含量至少为食品总能量值的12%,该食品可以被标记为“蛋白质来源”。
●如果食品的蛋白质含量至少为食品总能量值的20%,该食品可以被标记为“高蛋白质含量”。
现有技术已经已知各种使用乳清蛋白模仿类肉质地的产品。
EP 1059040B1(BONGRAIN)记载了一种通过挤出奶或奶酪得到的织构化产品。具体记载了将含有乳清蛋白和水的原料混合物加入挤压机,随后以带式加热的方式先加热至130℃,随后至200℃,压力由0增加至最大50bar。随后将挤出物定型并冷却。特别地,也可以是含有乳清蛋白与豌豆蛋白和酪蛋白结合的混合物。这种织构化产品特征性地形成由具备定义直径的长纤维构成的网络,而纤维构成了仅为其直径十分之一的分支。
例如,国际专利申请WO 2006 130025 A1(FONTERRA)报道了用于生产挤出的乳蛋白的方法,所述乳蛋白用于小吃食品,其中乳蛋白和淀粉用作初始材料。
国际专利申请WO 2012 036910 A1(FRITO LAY)也公开了在碳酸钙存在下加压条件下加工乳蛋白并随后以可控方式使其膨胀得到的小吃食品。
专利US 6,607,777 B1(UNIV UTAH)的主题是具备类肉质地的乳蛋白,其通过压力下挤出和随后的膨胀得到。
US 8,642,109 B2(SOLAE)要求大豆蛋白块,其通过联合挤出大豆蛋白和碳水化合物得到。
US 2004 161 519 A1(WALSH)的主题是用作肉类似物的织构化乳清蛋白,其通过联合挤出乳清蛋白和碳水化合物得到。参考实施例1,实施例9至11记载了WPC80和大豆蛋白与加入的玉米淀粉及水在双螺杆挤出机中织构化。挤出机出口温度线性升高至150℃,并且该过程在50至500psi范围内进行。随后,干燥挤出材料并研磨成粉末。
US 2004 253 363 A1(NAKANO)的主题是肉类似物,其通过挤出植物和乳清蛋白的混合物得到。实施例1记载了一种大豆粉末和WPC80混合物与水加入挤出机的方法。蛋白质与水的混合比例是20kg/h:8至9l/h。离开挤出机后,切割产品并干燥至残余水含量为10重量%。
US 2009 263 553 A1(LICKER)公开了织构化乳蛋白,其通过在28-34重量%含水量下挤出35重量%酪蛋白酸盐、5重量%纤维和34重量%土豆淀粉以及24.25重量%木薯淀粉的混合物得到。该过程在23-43℃至65-163℃的温度梯度以及68-96bar的压力下进行。随后,膨胀挤出物并切割。
US 2009 263 565 A1(RYDER)的主题是生产主要基于植物蛋白和谷蛋白的织构化蛋白质。在无压力不加水以及40至150℃的温度梯度下挤出混合物。
然而不利的是这些方法一次只能允许一种质地,这与尽可能能够模仿许多不同结构从而灵活的响应消费者的需求相违背。另一个显著的缺陷是现有技术的方法无法免除使用添加剂,特别是淀粉,否则无法生产稳定的质地。与之相反,在本发明中希望使织构化产品中的碳水化合物含量尽可能低,因为织构化蛋白质在典型的碳水化合物食品中用作碳水化合物替代物。为此,味道和口感模仿已知的富含碳水化合物的食品。
本发明的任务因此是提供乳制品,特别是乳清蛋白和/或酪蛋白基础上的质地,其适用作碳水化合物替代物,使用后能够模仿大部分不同食品的质地和口感,从而品尝起来尽可能接近原始食品。
发明内容
本发明的主题是织构化乳蛋白(TDP)在食品中作为碳水化合物替代物和蛋白质来源的用途,其可通过或通过以下步骤得到
(a)提供一种混合物,含有或由以下成分组成
(a1)约25至约75重量%的乳蛋白,和
(a2)约75至约25重量%的植物蛋白和/或纤维材料,
前提是含量加至100重量%,
(b)施加约20至约200℃的温度梯度和1至约200bar的压力,在水和/或乳清的存在下挤出混合物,以及
(c)随后使挤出物膨胀。
令人惊讶地是发现典型的富含碳水化合物的食品中的碳水化合物可以通过使用通过挤出的方式制得的织构化乳蛋白替代。得到的食品具备高蛋白质含量并且在品尝时几乎无法与富含碳水化合物的原始食品相区分。由此可见具备类肉质地的织构化产品适用于替代典型的富含碳水化合物的食品中的碳水化合物。
初始材料
适用于生产织构化乳蛋白的主要初始材料在下文记载。在任何情况下,优选的初始材料或初始材料的比例产生根据本发明同样优选的质地,其用途根据本发明无须引用前文同样是优选的。适当的用于TDP的主要初始材料(成分a1)是乳蛋白,具体而言,是乳清蛋白(浓缩物、分离物、水解物)和酪蛋白。
乳清蛋白和酪蛋白代表哺乳动物奶水的两种最重要蛋白质成分。在这种情况下,约3.3%的牛奶蛋白质成分由约2.7%的酪蛋白和约0.6%的乳清蛋白构成。乳清蛋白这一名称源自这一情况:这类蛋白质是乳清中发现的蛋白质的主要成分。乳清蛋白是各种白蛋白和球蛋白。具体来说,是
·α-乳白蛋白约20%(在奶中0.1%)
·β-乳球蛋白约45%(在奶中0.25%)
·免疫球蛋白约10%
·月示蛋白胨约20%
·血清白蛋白约5%
乳清蛋白是热敏感的。当加热奶时,特别是β-乳球蛋白负责在表面形成奶皮。乳清蛋白也具有高含量的支链氨基酸,如约大部分食物蛋白的20-25%。从营养生理学的观点来看乳清蛋白被列为高质量(高生物值)。因此它们是用于肌肉增生的基于乳清的健美补品的主要成分。
乳清蛋白的最简单形式是乳清蛋白浓缩物。其主要通过超滤制得。其具备约70至80%的较高蛋白浓度。由于乳品业中原料加工简单其通常比乳清蛋白分离物和乳清蛋白水解物更廉价。因此营养保健品的供应商在生产产品时将其视为第一选择。由于碳水化合物含量约6至8重量%,脂肪含量约4至7重量%,蛋白质含量稍低于分离物。
在制备乳清蛋白分离物中使用两种不同方法。在离子交换过程中,在离子交换器中吸附和洗脱乳清蛋白,因此蛋白质制剂含有更多盐类。通过微滤过程制备乳清蛋白分离物不使用盐类。因此可以实现蛋白含量为约90至96%和少于一个百分点的低脂肪和乳糖含量的特别高的纯度。此外,乳清蛋白分离物特别适用于乳糖不耐人群,因为其实际不含乳糖。
在制备乳清蛋白水解物中使用水解方法。通过蛋白质链水解(分裂)为最小的片段(肽),身体能够更快的吸收乳清蛋白水解物。水解程度越高,蛋白质越有价值并且越贵。值得提及的一个缺点是苦味。因此乳清蛋白水解物主要用于氨基酸片剂和胶囊,其中苦味仅起到次要作用。将少量乳清蛋白水解物加入各种高价值蛋白混合物(多元蛋白质)。
酪蛋白也是各种蛋白质(αS1-、αS2-、β-、κ-酪蛋白)的混合物并且用于储存并向新生儿运输蛋白质、钙和磷酸盐。在奶中,酪蛋白与磷酸钙和其他成分形成胶束。适当酪蛋白的典型实例包括通过酸处理得到的酪蛋白(也称为酪蛋白酸盐)和通过微滤脱脂乳的胶束酪蛋白。
在本发明中观察到为了产品织构化重要的是与植物蛋白一起进行挤出,所述植物蛋白向产品提供感官上典型的家禽、鱼、蘑菇、豆腐或花生酥的质地。此外,为了产品质地可以有利的加入植物纤维。这类纤维材料可以是植物基蛋白质浓缩物的一部分。或者纤维可以作为原料单独加入(例如使用植物蛋白质分离物时)。此外,这些植物基蛋白质的蛋白质结构卷迭在向产品提供质地时也被证明非常有利。
通常,成分(a2)的用量为约25至约75重量%,优选约30至约60重量%,并且特别是约40至约50重量%,基于成分(a1)和(a2)的总量计。
挤出和成型
下文记载了织构化乳蛋白的生产。在任何情况下,产生织构化的优选过程条件,其使用-无须再次引用-根据本发明也是优选的。当挤出蛋白质/纤维混合物,必须使用水和/或乳清。
不同质地的形成取决于挤出机的操作条件。优选地,在约40℃至约170℃的温度梯度下,调节为1bar至约120bar的压力梯度下,挤出(a1)乳蛋白和(a2)植物基蛋白质或纤维的混合物。
挤出过程中的液体量对于形成不同质地同样重要。更特别地,分为所谓的“低水分”和“高水分”过程。
低水分过程
在第一种情况下,在约10至约50重量%,特别地约20至约40重量%的水和/或乳清—基于使用的原料总量计,即成分(a1+a2)和水或乳清的量—的存在下,挤出混合物。在源自发动机速度和温度参数的压力下,其被调节为约30至120bar,特别是约50至110bar,进行挤出。优选在具备平行剪切强力螺杆的双螺杆挤出机中进行挤出。
此外,在约20至约200℃,特别是约40至约170℃的温度梯度下进行挤出。这意味着挤出机,其配有外部加热/冷却罩以及许多单独可控的温度区,在前部具备比后部更低的温度。挤出机内部和环境之间大的压力和温度差有助于离开挤出机后得到的挤出物的膨胀。
根据设备,发动机速度被设置为约200至约2000rpm。酪蛋白和酪蛋白酸盐是成分(a1)乳蛋白的优选原料。
根据低水分方法制备产品的典型方法包括在产品离开挤出机后将其在一步中膨胀至常规压力,并将得到的物质转化为厚片。在离开挤出机时,产品仍然具备约120至约140℃的温度,这导致水分或乳清的水分几乎完全蒸发。产品膨胀并且具备与花生酥可比拟的质地。可以通过塑形喷嘴,随后通过切割设备加工物质。与基于淀粉的挤出物相比,产品特征在于在将它们放入水中以后仍然保持其形状。任选地,根据所述方法可以通过后干燥对制备的产品进行后处理。
高水分方法
在第二种情况下,在约50至约75重量%,特别地约55至约60重量%的水和/或乳清—基于使用的原料总量计,即成分(a1+a2)和水或乳清的量—的存在下,挤出混合物。在源自发动机速度和温度参数的压力下,其被调节为约5至50bar,特别是约10至30bar,进行挤出。优选在具备平行剪切强力螺杆的双螺杆挤出机中进行挤出。
此外,在约20至约200℃,特别是约40至约170℃的温度梯度下进行挤出。在这种情况下温度变程不是线性的,而必须在挤出机前段和中段之间升高至最高点,随后在其后端再次降低。例如,这一特征具备以下变程:由20-40℃升高至160-200℃(在挤出机中部)并降低(在挤出机出口)至100-140℃。这种特征提供了特别稳定和均匀的质地。
由于产品具备更多水量,加工过程中的粘度比低水分方法低。根据设备,发动机速度被设置为约200至约2000rpm。在这种情况下,可以使用乳清或水和乳清的混合物替代水进行挤出。乳清蛋白是成分(a1)乳蛋白的优选原料。
冷却、膨胀和进一步加工对质地也有影响。在最简单的情况下,离开挤出机后产品在空气中或在冷水浴中膨胀。
然而,优选地,在离开挤出机后混合物保持其压力,被导入冷却管道,从而根据这种方式冷却的物质以常压排出。冷却管道是指一种简单元件,其例如由具备冷却外罩的管组成。由一端加入挤出物质,并在另一端离开冷却管道,在此挤出物恢复到环境压力。通常冷却管道在其整个长度上具备恒定直径。冷却管道的长度和直径取决于挤出机的尺寸以及得到产物的产率。使用冷却管道是建立一些质地的影响因素,因为当挤出物质通过管道运输时,由物质外侧向内侧发生冷却,在该过程中得到特定的纤维结构。
冷却物质在出口仍然具备约50至80℃的温度,并且随后被转化为厚片,例如通过用刀将织构化产品股分份。为了进一步织构化推荐对物质进行以下两种方法:
(I)深度冷冻和融化,和/或,
(Ii)在高汤中煮沸。
两种方法用于松弛结构。
工业应用
织构化乳蛋白在食品中的含量并不关键,并且理论上可以在1至99重量%之间。取决于食品中可以被全部或部分替代的碳水化合物的典型含量。根据低水分方法或高水分方法的本发明的两种织构化乳蛋白都适用于在此类食品中使用:由于其营养值特别地含有大量碳水化合物。根据食品制备方法和质地,优选使用根据两种方法中任一种生产的织构化产品。
通常具备高碳水化合物含量并且本发明的产品可以在其中使用的食品制剂的典型实例包括面包产品、意大利面条产品、蔬菜菜肴,特别是土豆菜肴、大米,以及甜食如蛋糕、布丁、砂锅等。
具体实施方式
实施例1
将72重量%的干燥混合物,其由32重量%的酪蛋白(酸性酪蛋白,干物质中至少含有95%的蛋白质)和68重量%的大豆蛋白浓缩物(干物质中至少67%蛋白质)组成,与28重量%的水加入双螺杆挤出机,其由10个独立舱室单元(1区:非加热区;2-10区:单独控温区)构成,施以由40至170℃的温度梯度。在300rpm发动机速度下运送混合物,在该过程中在挤出机建立了约50bar的压力。仍然约130℃热并且塑性的物质被连续输出挤出机并被立刻通过多孔板(直径为4mm的孔)和旋转刀片导向并转化为厚片。在该过程中,产品膨胀至环境压力,水分蒸发至低残余水分,强烈喷出得到的物质。产率为约50kg/h。得到与花生酥类似的蛋白质质地,其特征在于在水中尺寸和质地的稳定性。
实施例2
将45重量%的干燥混合物,其由72重量%的乳清蛋白浓缩物(干物质中至少含有80%的蛋白质)和14重量%的大豆蛋白浓缩物(干物质中至少67%蛋白质)以及14重量%的豌豆蛋白分离物(干物质中至少84%蛋白质)组成,与55重量%的水加入双螺杆挤出机,其由10个独立舱室单元(1区:非加热区;2-10区:单独控温区)构成,施以由20至200℃的温度梯度。在600rpm发动机速度下运送混合物,在该过程中在挤出机建立了约20至30bar的压力。未经膨胀,将产品输送至被冷却罩包覆的冷却通道。冷却通道是具备矩形截面的约1米长的部件(高:1.3m,宽4.9cm)。通过独立的冷却设备将冷却罩的温度调至30℃。挤出的物质以14kg/h的产率由冷却通道运送并膨胀至环境压力。用刀将70℃热压缩的股分份,冷却后将这些份料深度冷冻至-18℃。
实施例3
织构化蛋白质的“蛋白质汤团”(根据低水分方法制备织构化产品)
变体1:辛辣的。将实施例1的60g TDP在充足的水中(比例至少为1:5)浸润约20小时。通过筛子使织构化产品脱水并在多孔布中挤干。将TDP在Thermomix食品加工机(5档,5秒)中碾碎。用手动搅拌器将碾碎的TDP,1个鸡蛋,1.5g即食蔬菜浓汤和0.5g盐揉成块体。将该块体装入适当的蒸煮袋(每个蒸煮袋约50-75g块体),压缩,并将袋密封。用针将填充的袋轻轻扎孔。使汤团在沸腾的盐水中煮约12-15分钟(核心温度80℃)到熟。将汤团快速地置于冷水流下并将它们从袋中移出。可以与例如烤肉和肉汁一起供应汤团作为面包或土豆汤团的替代品。
变体2:甜味。将实施例1的60g TDP在充足的水中(比例至少为1:5)浸润约20小时。通过筛子使织构化产品脱水并在多孔布中挤干。将TDP在Thermomix食品加工机(5档,5秒)中碾碎。用手动搅拌器将碾碎的TDP,1个鸡蛋,30g糖,7g香草糖和一撮肉桂粉揉成块体。将该块体装入适当的蒸煮袋(每个蒸煮袋约50-75g块体),压缩,并将袋密封。用针将填充的袋轻轻扎孔。使汤团在沸腾的盐水中煮约12-15分钟(核心温度80℃)到熟。将汤团快速地置于冷水流下并将它们从袋中移出。可以与杏汤团类似食用该汤团作为甜点或甜味餐食。
实施例4
含有织构化蛋白质的“蛋白质粥”(根据低水分方法制备织构化产品)
将实施例1的45g TDP在充足的水中(比例至少为1:5)浸润约20小时。通过筛子使织构化产品脱水并在多孔布中挤干。将TDP在Thermomix食品加工机(5档,3秒)中碾碎。在Thermomix食品加工机3档下将碾碎的TDP,100g奶和15g可可饮料粉于80℃温度下加工3分钟得到蛋白质粥。
实施例5
含有织构化蛋白质的蔬菜馅饼(根据低水分方法或高水分方法制备织构化产品)
将根据实施例1(在水中浸润约20小时,脱水和挤干,随后碾碎)或实施例2(在高汤中煮沸,随后碾碎)的30gTDP,2根大葱,70g绿豆芽(沥干净重,罐装食品),50g搓碎奶酪(例如高达Gouda),1个鸡蛋,0.7g盐,0.7g新鲜研磨的黑胡椒,0.7g研磨的牛至捏合成块体。由该块体形成类似碎肉馅饼的馅饼。在平底锅中用菜籽油双面油炸该馅饼。
实施例6
含有织构化蛋白质的“蛋白质薯片或薯条”(根据低水分方法制备织构化产品)
将实施例1的TDP在充足的液体中(比例至少为1:5)浸润约20小时。适当的液体是例如果汁、冷冻咖啡或水。随后,在筛中使TDP充分脱水。为了添加味道,将TDP轻轻蘸入调味品或调味混合物(例如为薯条调味,柿子椒、肉桂)。将TDP置于衬上烤纸的烤盘并在200℃预热的烤箱中以上下加热的方式烤5分钟。蛋白质“薯条”可以和甜味或辣味蘸料一起提供。
实施例7
含有织构化蛋白质的甜块(根据低水分方法或高水分方法制备织构化产品)
制备蛋白质淀粉制剂:准备50g乳清蛋白浓缩物,12g预胶化小麦粉,12g脱脂奶粉,9g糖,15g香草糖和12g土豆淀粉(冷膨胀)的干混合物。在115g水中搅拌干混合物。
变体1(根据实施例1制备织构化产品—低水分方法):将实施例1的60g TDP在充足的水或果汁中(比例至少为1:5)浸润约20小时。随后通过筛子使织构化产品脱水并在多孔布中挤干。混合织构化产品和蛋白质淀粉并蘸上面包屑。形成块体。随后,在深槽炸锅的热油中预炸块体50s。食用前在热油中再次炸该块体50s。或者,在平底锅中制备。为此,在菜籽油中两面油炸块体至金黄色。
变体2(根据实施例2制备织构化产品—高水分方法):将实施例2的200gTDP在沸水中(加少量盐)煮7至10分钟。由股冲出相应的块体形状(工业模式:通过成型机成型)。将它们短暂地蘸入淀粉溶液并随后蘸入面包屑(工业模式:干拌粉设备)。随后在深槽炸锅的热油中预炸块体50s。食用前在热油中再次炸该块体50s。或者,也可以将织构化产品碾碎(例如,通过厨房机)并用蛋白质淀粉勾芡。随后如上所述进行加工。作为油炸的替代,也可以在平底锅中制备块体。为此,在菜籽油中两面油炸块体至金黄色。
实施例8
提拉米苏(根据低水分方法制备织构化产品)
用手动搅拌器将500g马斯卡彭奶酪(mascarpone),150ml奶,70g糖,8g香草糖,40ml意大利苦杏酒混合为光滑体。将实施例1的60g TDP在450ml冷咖啡中浸润过夜(约15至20小时)。第二天,使织构化产品脱水并将一半织构化产品放入一个深碗中。将一半的马斯卡彭奶酪涂在上面。再次重复这一分层。将提拉米苏在冰箱中至少放置3小时。提供前撒上可可粉。
实施例9
非烘烤蛋糕/糕饼底(根据低水分方法制备织构化产品)
将实施例1的100g TDP在充足的水中或其他液体(约3l)中浸润过夜(约15至20小时)。第二天,使织构化产品脱水并在多孔布中挤干。在Thermomix食品加工机中(7档,5秒)碾碎TDP。随后加入70g软黄油并与TDP混合(3档,1分钟)。在圆形扣模锅中(直径:26-28cm)铺上烤纸。将加黄油的生面团铺在底部,紧紧压实在底部。将蛋糕/糕饼底在冰箱中冷却至少1小时。随后向底部加入想要的奶油和/或水果层。冷藏蛋糕直到供应。
实施例10
蛋白质意大利面条(根据高水分方法制备织构化产品)
用低废削皮器将实施例2的200gTDP切成细条。将蛋白质条在足量的加盐沸水里煮5分钟。与酱一起供应意大利面条
实施例11
奶薄煎饼(根据低水分方法或高水分方法制备织构化产品)
将实施例1的85g TDP在500g苹果汁中浸润(至少5小时)。使TDP脱水并与实施例2的TDP(厚片)在Thermomix食品加工机(7档,6s)碾碎。将TDP与250g低脂夸克,40g糖,1个鸡蛋,45g乳清蛋白浓缩物和一撮盐混合并搅拌好。由该物质制得小圆薄煎饼。将薄煎饼在菜籽油中两面炸。
实施例12
甜味砂锅(根据低水分方法制备织构化产品)
将实施例1的85g TDP在500g苹果汁中浸润(至少5小时)。使TDP脱水,在Thermomix食品加工机(7档,4s)碾碎。将TDP与250g低脂夸克,30g糖,1个鸡蛋和一撮盐混合。将该物质装入小的耐火砂锅并在200℃预热的烤箱中上下加热15分钟。
Claims (15)
1.织构化乳蛋白在食品中作为碳水化合物替代物和蛋白质来源的用途,其可通过或通过以下步骤得到
(a)提供一种混合物,含有或由以下成分组成
(a1)约25至约75重量%的乳蛋白,和
(a2)约75至约25重量%的植物蛋白和/或纤维材料,前提是含量加至100重量%,
(b)施加约20至约200℃的温度梯度和1至约200bar的压力,在水或乳清的存在下挤出混合物,以及
(c)随后使挤出物膨胀。
2.根据权利要求1所述的用途,其特征在于使用织构化乳蛋白,其中成分(a1)是乳蛋白、乳清蛋白和/或酪蛋白或酪蛋白酸盐。
3.根据权利要求1或2所述的用途,其特征在于使用织构化乳蛋白,其中成分(a2)是植物基蛋白质和/或植物纤维。
4.根据权利要求1至3至少一项所述的用途,其特征在于使用织构化乳蛋白,其中将(a1)乳蛋白和(a2)植物蛋白质或纤维的混合物在约10至约50重量%的水和/或乳清—基于使用原料的总量,即成分(a1+a2)和水和/或乳清的量计—存在下挤出。
5.根据权利要求4所述的用途,其特征在于使用酪蛋白和/或酪蛋白酸盐作为成分(a1)。
6.根据权利要求1至3至少一项所述的用途,其特征在于使用织构化乳蛋白,其中将(a1)乳蛋白和(a2)植物蛋白质或纤维的混合物在约50至约75重量%的水和/或乳清—基于使用原料的总量,即成分(a1+a2)和水和/或乳清的量计—存在下挤出。
7.根据权利要求6所述的用途,其特征在于使用乳清蛋白作为成分(a1)。
8.根据权利要求1至7至少一项所述的用途,其特征在于使用织构化乳蛋白,其中施加约40℃至约180℃的温度梯度挤出(a1)乳蛋白和(a2)植物蛋白质或纤维的混合物。
9.根据权利要求1至8至少一项所述的用途,其特征在于使用织构化乳蛋白,其中施加如下非线性温度梯度,在挤出机入口处从约20至40℃开始通过中部的约160至200℃的峰值温度,在出口处下降至约100至140℃,挤出(a1)乳蛋白和(a2)植物蛋白质或纤维的混合物。
10.根据权利要求1至9至少一项所述的用途,其特征在于使用织构化乳蛋白,其中根据方法和设备施加约1bar至约5至200bar的压力梯度挤出(a1)乳蛋白和(a2)植物蛋白质或纤维的混合物。
11.根据权利要求1至10至少一项所述的用途,其特征在于使用织构化乳蛋白,其在离开挤出机后在一步中膨胀为常压并转化为厚片。
12.根据权利要求1至11至少一项所述的用途,其特征在于使用织构化乳蛋白,其在离开挤出机后在冷水浴中膨胀。
13.根据权利要求1至12至少一项所述的用途,其特征在于使用织构化乳蛋白,其在离开挤出机后在压力下进入冷却通道并在常压下卸载。
14.根据权利要求1至13至少一项所述的用途,其特征在于使用织构化乳蛋白,其在冷却和膨胀后或者
(a)转化为厚片,深度冷冻并随后再次解冻,或者
(b)转化为厚片并随后在高汤中煮沸。
15.根据权利要求1至14至少一项所述的用途,其特征在于织构化乳蛋白的使用量为1至99重量%,基于食物产品计。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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EP15201234 | 2015-12-18 | ||
EP16204903.5A EP3180988B1 (de) | 2015-12-18 | 2016-12-17 | Verwendung von texturierten milchproteinen als kohlenhydratersatz in kohlenhydrat-reichen nahrungsmitteln |
EPEP16204903.5 | 2016-12-17 |
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CN108200996A true CN108200996A (zh) | 2018-06-26 |
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CN202210946667.5A Pending CN115399400A (zh) | 2015-12-18 | 2016-12-16 | 质地乳蛋白 |
CN201680077281.8A Active CN108471763B (zh) | 2015-12-18 | 2016-12-16 | 质地乳蛋白 |
CN201711325964.3A Pending CN108200996A (zh) | 2015-12-18 | 2017-12-12 | 织构化乳蛋白在富含碳水化合物的食品中作为碳水化合物替代物的用途 |
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CN202210946667.5A Pending CN115399400A (zh) | 2015-12-18 | 2016-12-16 | 质地乳蛋白 |
CN201680077281.8A Active CN108471763B (zh) | 2015-12-18 | 2016-12-16 | 质地乳蛋白 |
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US (2) | US10813373B2 (zh) |
EP (3) | EP3180987A1 (zh) |
CN (3) | CN115399400A (zh) |
DK (1) | DK3180988T3 (zh) |
WO (1) | WO2017103213A1 (zh) |
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EP3180987A1 (de) * | 2015-12-18 | 2017-06-21 | DMK Deutsches Milchkontor GmbH | Texturierte milchproteine |
US11737476B2 (en) * | 2018-01-17 | 2023-08-29 | The Hershey Company | Formulations and methods of preparing products with meat-like texture with plant-based protein sources |
FR3089757B1 (fr) * | 2018-12-12 | 2021-11-19 | Roquette Freres | Composition comprenant des proteines de legumineuses texturees |
US20220279816A1 (en) | 2021-03-02 | 2022-09-08 | Roquette Freres | Plant based meat analog |
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- 2016-02-06 EP EP16154586.8A patent/EP3180987A1/de not_active Withdrawn
- 2016-12-16 EP EP16816663.5A patent/EP3389387A1/de not_active Withdrawn
- 2016-12-16 CN CN202210946667.5A patent/CN115399400A/zh active Pending
- 2016-12-16 CN CN201680077281.8A patent/CN108471763B/zh active Active
- 2016-12-16 WO PCT/EP2016/081588 patent/WO2017103213A1/de active Application Filing
- 2016-12-16 US US16/063,521 patent/US10813373B2/en active Active
- 2016-12-17 EP EP16204903.5A patent/EP3180988B1/de active Active
- 2016-12-17 DK DK16204903.5T patent/DK3180988T3/da active
-
2017
- 2017-11-16 US US15/815,084 patent/US10638776B2/en active Active
- 2017-12-12 CN CN201711325964.3A patent/CN108200996A/zh active Pending
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CN1565226A (zh) * | 2003-06-13 | 2005-01-19 | 不二制油株式会社 | 肉样食料和使用其生产的肉样食品 |
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Also Published As
Publication number | Publication date |
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CN108471763B (zh) | 2022-07-29 |
CN115399400A (zh) | 2022-11-29 |
US20180368442A1 (en) | 2018-12-27 |
EP3180988B1 (de) | 2022-11-30 |
CN108471763A (zh) | 2018-08-31 |
EP3180988A1 (de) | 2017-06-21 |
EP3389387A1 (de) | 2018-10-24 |
EP3180987A1 (de) | 2017-06-21 |
DK3180988T3 (da) | 2023-02-06 |
US10813373B2 (en) | 2020-10-27 |
US20180168189A1 (en) | 2018-06-21 |
US10638776B2 (en) | 2020-05-05 |
WO2017103213A1 (de) | 2017-06-22 |
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