CN109310120A - 蛋白质饮料以及其制备方法 - Google Patents

蛋白质饮料以及其制备方法 Download PDF

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CN109310120A
CN109310120A CN201780036208.0A CN201780036208A CN109310120A CN 109310120 A CN109310120 A CN 109310120A CN 201780036208 A CN201780036208 A CN 201780036208A CN 109310120 A CN109310120 A CN 109310120A
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meat
protein
protein beverage
soup
weight
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彼得·克拉森
飞利浦·克拉森
斯蒂芬·基米尔
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Abstract

本发明涉及蛋白质饮料，其包含各自基于饮料的总重量计，3至20重量％的蛋白质，0.5至5重量％的脂肪，70至95重量％的水和0.5至15重量％的碳水化合物，其中0.5至10重量％的糖。根据本发明，蛋白质饮料的80‑100重量％由肉汤组成。其采用以下方法步骤制备：将肉类切碎，制备肉汤，烹煮包含全部切碎的肉的肉汤，制细肉糜，将蛋白质饮料灌装在瓶或罐中，以及将蛋白质饮料灭菌。

Description

蛋白质饮料以及其制备方法
技术领域
本发明涉及根据权利要求1前序部分的蛋白质饮料，尤其是基于肉汤的蛋白质饮料，以及具有权利要求8或者12的特征的用于其制备的工业混合机的用途和方法，如由GB1490144A或WO2013/004778A1部分地已知那样。
背景技术
蛋白质，也俗称蛋白，是由氨基酸形成的生物大分子，其存在于人类身体的所有细胞中。人类的肌肉、脑、皮肤和毛发主要由蛋白质组成。在此，蛋白质在人类有机体中具有各种各样的功能，例如作为抵抗感染的抗体，作为用于构建皮肤、结缔组织和骨的胶原蛋白，作为新陈代谢中的酶或还作为能量供应的储备物质。蛋白质缺乏导致脱发、肌肉无力、发育不良或脂肪肝。对于人类而言作为蛋白质源的重要食物是蛋、鱼、肉类、豆类、乳制品和坚果。
肉类作为每日所需蛋白质的基础的有利之处在于，在肉类中除了蛋白质以外还含有脂肪、维生素和矿物质，它们对身体可以另外用做能量来源和用于增强免疫系统。因此例如100g牛肉含有约20g至约30g蛋白质和约2g至约15g脂肪，其中剩余的份额主要是水。然而，其次还存在少量但是有效量的矿物质，其中尤其提及钠、钾、镁、钙、铁和磷。作为维生素，在肉类中此外尤其含有维生素A1(视黄醇)、维生素B1(硫胺素)、维生素B2(核黄素)、维生素B6(吡哆辛)、维生素C(抗坏血酸)和维生素B3(烟酸)。
因此，经过良好调味的牛肉汤除了出色的味道之外，还为消费者提供了许多健康益处。因此例如近年来，牛骨汤已经发展成为一种新的潮流食物，它在带有塑料盖的纸杯中提供携带和途中饮用，其中汤给予力量和能量，增强免疫系统并且应当为结缔组织和关节提供重要的组成成分。
除了牛肉汤以外，鸡汤尤其在消费者中特别流行。
含蛋白质的饮料例如描述于WO2007/118610A1中。该专利申请的主题是含碳水化合物的功能饮料，其包含至少一种溶于流体介质中的蛋白质水解物和至少一种选自白菌二糖(Leukrose)和异麦芽酮糖的蔗糖异构体。
在DE60024438T2中描述了运动饮料，其包含与常规添加物组合的微量元素，其中所述微量元素选自抗坏血酸、维生素E、β-胡萝卜素、吡哆辛、核黄素、硫胺素、烟酸、钴胺素、叶酸、Q10、铜、镁、锰、硒、锌和铬。所述微量元素应该与活的乳酸杆菌一起对人体肠粘膜产生积极影响。
DE10105689A1描述了一种速溶粉末，其用于平衡用于制备含蛋白质的速溶饮料的低肉和无肉的食品，其中速溶粉末特别优选含有在80至92重量％范围内的量的大豆蛋白质，基于速溶粉末的重量计。
此外提及文献GB1490144A和WO2013/004778A1。
根据现有技术的蛋白质饮料的不利之处尤其在于，它们大多具有人造味道，使得它们对消费者而言的接纳仅带来很少益处。此外，根据现有技术的蛋白质饮料主要由人造成分构成，因而其对于身体而言经常缺乏重要的微量元素，这些微量元素存在于天然蛋白质源，如肉、骨和骨髓中。
发明内容
本发明的目的在于，提供可长久保存的蛋白质饮料，其具有真正的汤的出色味道并且在这种情况下适合作为食物补充、作为中间的能量饮料或还作为运动饮料，以恢复身体消耗的能量。所述目的通过根据权利要求1的包括其特征的蛋白质饮料或者根据权利要求8或12的包括所有方法特征的工业混合机用于制备蛋白质饮料的方法和用途得以解决。
有利的实施方案是各项从属权利要求的主题。
蛋白质饮料包含3至20重量％的蛋白质，0.5至5重量％的脂肪，70至95重量％的水和0.5至15重量％的碳水化合物，其中0.5至10重量％为糖。在这种情况下，各个重量份额基于蛋白质饮料的总重量计。根据肉类饮料的新的制备的理念，添加的肉类与其所有成分完全包含在成品饮料中。
此外，根据本发明的蛋白质饮料有利地另外含有维生素和矿物质，其中所述维生素选自维生素A1(视黄醇)、维生素B1(硫胺素)、维生素B2(核黄素)、维生素B6(吡哆辛)、维生素C(抗坏血酸)和维生素B3(烟酸)，并且矿物质尤其选自钠、钾、镁、钙、铁和磷。
作为蛋白质源，首先使用肉汤，其中所述蛋白质饮料的80至100重量％基于肉汤。用于使蛋白质饮料富集的另外的蛋白质有利地以大豆分离蛋白的形式添加，其中优选以粉末形式进行添加。
在本发明的一个优选的实施方案中，另外将麦芽糊精、菊粉、脱脂奶粉和瓜尔胶形式的碳水化合物同样各自作为粉末添加至蛋白质饮料。
为了改进味道，根据本发明的蛋白质饮料优选含有蜂蜜,可可粉并且有利地含有至少一种芳香剂。在这种情况下，将蜂蜜用作能量源和用于使蛋白质饮料变甜。可可粉除了香味以外还提供脂肪和蛋白。优选的芳香剂是杏仁香料，其中几滴杏仁香料就已经足以对蛋白质饮料赋予期望的味道。
用于制备蛋白质饮料的方法包括彼此相继的并且任选交叉的以下步骤：
-借助绞肉机切碎冷冻的或解冻的肉类，
-由切碎的肉制备肉汤，任选地在添加液体之后，无论如何不除去细小物质等，
-烹煮肉汤，
-借助于工业混合机等将完全包含添加的切碎的肉的汤制细肉糜，
-将完全包含添加的切碎的肉的蛋白质饮料灌装在瓶或罐中，以及
-将蛋白质饮料在高于115℃，优选在121℃灭菌。
可以以这样的方式制备肉类饮料，所述肉类饮料完全包含多达总饮料重量的三分之一的肉类，其中按照根据本发明的方法实现充分的液化，肉类饮料是可饮用的，在特殊的程序的情况下甚至是胃管可流过的。特别优选地，将工业混合机用于饮料制备，然后将预先切碎的肉在其汤中煮软。
根据制备方法的一个有利的实施方案，在烹煮下向汤掺入基础粉末，所述基础粉末包含碳水化合物、蛋白质和抗坏血酸。特别优选地，添加蜂蜜、可可粉和/或芳香剂。
优选地，将牛肉汤用作所述肉汤。然而，其它肉汤，尤其是鸡肉汤也良好地适合于制备根据本发明的蛋白质饮料。
在下文以牛肉汤的实例更详细地解释用于制备蛋白质饮料的实施例。
为了制备牛肉汤，将介于2kg至5kg之间的牛肉，尤其是牛脖在绞肉机中切碎并且与牛骨，尤其是髓骨一起，以及汤用药草和/或汤用蔬菜，例如月桂叶、迷迭香、鼠尾草、百里香、独活草、欧芹、韭菜、芹菜、大蒜、洋葱和杜松子，在约10升水中烹煮约1小时，并且在沸腾温度烹煮另外3小时，以达到内容物的最佳浸出并且防止脂肪的分离。将整体用盐和胡椒或其他香料调味，如芫荽和肉豆蔻。在这种情况下，优选还在烹煮之后用盐调味，由此促进渗透过程以从骨中浸出矿物质。除了或代替新鲜的汤用药草，当然也可以使用干汤用药草。
然后根据有利的方法变型，可以粗略过滤所述汤，将剩余的固体级分挤压，单独制细肉糜并且重新添加，然后使汤脱脂，然后精细过滤，以除去不期望的固体和浑浊物，然后重新制细肉糜并且再添加。替代地，如下进行所述方法，以获得好的饮料：在烹煮过程之后，将汤脱脂，以除去不期望的固体和浑浊物。现在可以碾碎具有所有固体级分的汤，以存在可饮用的液体。
将5升以这样的方式获得的汤在新的锅中烹煮并且在烹煮下掺入约100g至约350g基础粉末，所述基础粉末除了碳水化合物(多糖)、蛋白质和抗坏血酸以外还包含卵磷脂。将混合物烹煮如此久，直至已形成稳定的乳液。然后在搅拌下向乳液掺入液体蜂蜜、可可粉和杏仁香料。现在可以将制成的蛋白质饮料灌装在瓶中并且优选在121℃进行灭菌。
在这种情况下，在分析中测定每100g的平均营养价值：热值262kJ/62kcal，脂肪3.6g，其中饱和脂肪酸1.4g，碳水化合物4.0g，其中糖4.0g，蛋白质3.5g和盐0.2g。
在本发明的一个优选设计方案中，基础粉末由麦芽糊精、菊粉、大豆卵磷脂、大豆分离蛋白、脱脂奶粉、瓜尔胶和抗坏血酸组成。单个成分的量在此可以在相对宽的范围内变化并且基本上取决于制成的蛋白质饮料应当含有多少蛋白质或碳水化合物。已发现，有利的基础粉末具有30-55重量％的蛋白质，20至40重量％的碳水化合物，5至20重量％的多糖，5至20重量％的乳糖，5至20重量％的卵磷脂和0.5至5重量％的抗坏血酸的份额。
所使用的液体蜂蜜和可可粉的量同样可以变化并且取决于蛋白质饮料应当呈现何种味道。有利地，对5升汤使用约50至300g液体蜂蜜和10至60g纯可可粉。据称修饰蛋白质饮料的味道的优选的芳香剂是烤杏仁香料，其以几毫升使用，其中使用的量当然也在此再次取决于力争达到的味道。
上文示出的实施例并不意味着限制。相反地可以指出，其它肉品种，尤其是来自家禽的肉，以及小牛肉和其它品种也适合于制备用于蛋白质饮料的起始汤料。此外，在制备起始汤料时提供了许多可能性，通过添加不同的香料，汤用药草和汤用蔬菜来影响肉汤的味道。因此可以例如还将汤用蔬菜与骨头一起烤，然后添加至汤中以增强味道。
此外，碳水化合物和蛋白质的份额可以通过所添加的基础粉末的量和变化而改变并且适应各自的特定目的。尤其是，赋予香味的物质，如可可粉、蜂蜜和纯芳香剂当然也可以同样地定量改变或被其它物质替换，那么以此可以使蛋白质饮料的味道根据消费者的意愿而改变。

Claims (12)

1.蛋白质饮料，其包含各自基于所述饮料的总重量计，3至20重量％的蛋白质，0.5至5重量％的脂肪，70至95重量％的水和0.5至15重量％的碳水化合物，其中0.5至10重量％的糖，其特征在于，
所述蛋白质饮料的80-100重量％由肉汤组成，其中添加的切碎的肉全部包含于蛋白质饮料中。
2.根据权利要求1所述的蛋白质饮料，
其特征在于，
所述蛋白质饮料包含维生素和矿物质，其中所述维生素选自维生素A(视黄醇)、维生素B1(硫胺素)、维生素B2(核黄素)、维生素B6(吡哆辛)、维生素C(抗坏血酸)和维生素B3(烟酸)，并且其中所述矿物质选自钠、钾、镁、钙、铁和磷。
3.根据权利要求1或2所述的蛋白质饮料，
其特征在于，
所述蛋白质饮料另外包含卵磷脂和至少一种芳香剂。
4.根据权利要求1至3任一项所述的蛋白质饮料，
其特征在于，
所述蛋白质饮料包含作为碳水化合物源的麦芽糊精、菊粉、脱脂奶粉和瓜尔胶。
5.根据权利要求1至4任一项所述的蛋白质饮料，
其特征在于，
所述蛋白质饮料包含作为蛋白质源的肉汤和大豆分离蛋白。
6.根据权利要求1至5任一项所述的蛋白质饮料，
其特征在于，
所述蛋白质饮料包含作为糖源的蜂蜜。
7.根据权利要求1至6任一项所述的蛋白质饮料，
其特征在于，
所述蛋白质饮料包含可可粉和杏仁香料作为芳香剂。
8.用于制备蛋白质饮料的方法，其中所述方法包括彼此相继的并且任选交叉的以下方法步骤：
-借助绞肉机或另外的搅拌机切碎冷冻的或解冻的肉类，
-由切碎的肉制备肉汤，任选地在添加液体之后，无论如何不除去细小物质等，
-烹煮肉汤，
-借助于工业混合机等将完全包含添加的切碎的肉的汤制细肉糜，
-将完全包含添加的切碎的肉的蛋白质饮料灌装在瓶或罐中，以及
-将蛋白质饮料灭菌。
9.根据权利要求8所述的方法，
其特征在于，
在烹煮肉汤之后：在烹煮下向汤掺入包含碳水化合物、蛋白质、卵磷脂和抗坏血酸的基础粉末，添加蜂蜜、可可粉和芳香剂。
10.根据权利要求8或9所述的方法，
其特征在于，
为了制备肉汤，使用牛肉，尤其是牛脖，其中将牛肉首先在绞肉机中切碎，用盐和胡椒调味并且与汤用药草一起在水中烹煮并且在沸腾温度保持约3小时，以达到内容物的最佳浸出并且防止脂肪的分离，紧接着制细肉糜。
11.根据权利要求8至10任一项所述的方法，
其特征在于，
所述肉汤与精细切碎的肉烹煮，直至所述肉变得松软的，然后开始制肉糜，直至实现胃管可流过性。
12.工业混合机用于从肉汤制肉糜的用途，所述肉汤包含精细切碎的、煮软的肉类。
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RS62389B1 (sr) 2021-10-29
EP3442353A1 (de) 2019-02-20
SI3442353T1 (sl) 2021-11-30

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