DE202020003645U1 - Instant beverage powder made from vegetable raw materials - Google Patents

Abstract

Instant beverage powder, characterized in that the powder is made from a suspension of colloidally ground amaranth, quinoa and chia.

Description

The present invention for the production of a vegetable instant powder from amaranth, quinoa and chia relates to the conversion of the valuable ingredients contained therein into a stable suspension, as well as the gentle spray drying of this. The instant vegetable powder produced can then be dissolved in an aqueous medium and consumed.

More and more people are completely or partially doing without animal products for health, ethical, moral, religious, ecological and / or taste reasons. In the range of food retailers there are a large number of alternative products to foods of animal origin. Various alternatives to drinking milk, for example made from soy, rice or almond, are available in many supermarkets. There are also alternatives to instant milk powders to the same extent, although these are only available in special specialist shops or online shops. The raw materials amaranth, quinoa and chia seeds are ideal for the development of substitute milk beverages due to their respective nutrient and vital substance density as well as due to the absence of gluten and lactose. For example, the calcium content of the three raw materials exceeds that of the cow's milk many times over, the biological value of the proteins is higher, and the fat composition can be assessed as more advantageous. Alternative products to milk and above all instant milk powders made from the pseudo-grains mentioned have enormous marketing potential in a growing niche market.

There are currently no known patents describing the production of instant vegetable powders from the raw materials amaranth, quinoa and chia. In addition, the patent search is made more difficult by the fact that the term “milk” is only legally permitted in German for animal udder secretions. Herbal equivalents to dairy products are therefore called drinks or something similar. Colloquially and in English usage, however, these products are also referred to as "milk" or "milk products". Due to the legal situation, there are some product names for the plant-based milk equivalents such as B. Replacement dairy products or plant-based dairy products.

Some patents of milk alternatives and milk alternative powders already available on the market are shown below.

There are some herbal alternatives to drinking milk known. Here are e.g. B. Process for the production of soy milk ( EP0287081 , EP0334057 or DE12007015219 ) or almond milk ( US4639374 and EP0776165 ) to call. There are also some powdered herbal products on the market. In CN1513382 A describes a process which produces an instant powder from fresh soy milk by freeze-drying. This patent stands out clearly from the project described for the production of a plant-based instant milk substitute powder from amaranth, quinoa and chia. Freeze drying is an expensive way of drying products.

in the CN1297705 A an instant almond powder is described, which consists of almond flour and added sugar, calcium, starch and trace elements. In the CN1043614 A describes a method for producing an instant almond powder. These existing patents stand out from the present patent specification in that, in addition to the raw material almond, other raw materials are also present in the powder and, on the other hand, through the process described. In the present patent, only the raw materials amaranth, quinoa and chia are used, which are treated by grinding and heating.

The DE10348539 B4 describes a method for producing a protein powder. The invention relates to at least one protein source from cow, sheep, goat, mare's milk, whey, oat, soy or rice milk and a stabilizer. In addition, the process for production and drying is described therein. The protein powder produced is to be used, among other things, in beverages with an acidic pH range. This powder is in the foreground as a protein source and also has a different area of application than the instant vegetable powder made from amaranth, quinoa and chia. This is also vegan and gluten and lactose free.

These patents shown do not hinder the process development of a gluten-free, vegetable instant powder based on amaranth, quinoa and chia for the reasons given.

Recently a number of patents from China have been published which deal with a quinoa ( CN000109007503A , CN000108770932A , CN000108142556A , CN000105211306A and CN000108835264A ) or chia seed drink ( CN000107912667A and CN000105767819A ) to have. These include the manufacturing process and the enrichment with valuable substances. The combination of chia seeds and quinoa ( CN000107821597A ) was published in a patent for a flavored, fermented milk described. However, since these are already finished beverages, this is not only different from the manufacturing process but also from the targeted product, an instant powder.

All of these patents are therefore not in conflict with the present new development; there is a clear distinction with regard to the product composition and the method of manufacture.

For the present invention, a selection of raw materials from amaranth, quinoa and chia is first established. In addition to the valuable ingredients, it is primarily about the color. This should also be as light as possible for the aim of achieving a powder that is as light as possible. In addition to the raw materials amaranth, quinoa and chia, variants and combinations of buckwheat, millet, flaxseed or other grain and grain-like raw materials are also possible. In the further course of the utility model specification, reference is only made to the raw materials amaranth, quinoa and chia, but does not exclude the implementation of other grain and grain-like raw materials.

Amaranth, quinoa and chia have a high taste preference with a very beneficial vitality and nutrient density. The high calcium content, the high protein content and the advantageous fat composition should be emphasized here. In contrast to the existing competing products based on other raw materials, unique selling points can be formulated with regard to a typical taste, an advantageous fat composition (high proportion of polyunsaturated fatty acids), a high protein content and calcium content.

In order not to damage valuable and thermally unstable components and to break down as many ingredients as possible, the raw materials are furthermore gently crushed. The type of size reduction depends on the pretreatment of the raw materials. These can be used in untreated, malted or de-oiled versions or used for comminution.

When malting, the ingredients of the raw materials are changed. Secondary ingredients and carbohydrates are particularly affected. This can have a positive effect on the next processing steps, but above all on the taste. Amaranth and quinoa have an earthy and bitter flavor profile. This profile can be positively influenced by malting the raw materials. In addition, a sweeter taste can be achieved through the splitting of long-chain carbohydrates.

De-oiling makes sense to the effect that the raw materials amaranth and chia in particular have a high proportion of fats. If they are crushed in the untreated state, this can lead to agglomeration of the flours. To prevent this, it might be advisable to de-oil the raw materials beforehand.

Both dry and wet grinding of the raw materials are possible. The comminution can take place, for example, between 0.1 and 4 minutes in an electric mill. In general, temperatures above 60 ° C should be avoided during shredding so as not to damage valuable ingredients.

The ground raw materials are then transferred to an aqueous suspension (e.g. with drinking water). The solids content of amaranth and quinoa should be between 5 - 30% and the proportion of chia between 0.5 - 10%. The suspension is produced in a colloid mill with a grinding gap between 0.05-0.2 mm. The suspension produced should enable as many of the valuable ingredients as possible to be transferred from the raw materials. In addition, a gelatinization of the starch components in the suspension, especially quinoa and amaranth, is essential for a nutty and creamy aroma.

• • eine angenehme, milchähnliche Cremigkeit zu erreichen,
• • eine optische Farbanpassung durch eine Änderung der Lichtbrechung zu erhalten und
• • ein breites Fettsäurespektrum mit ungesättigten Fettsäuren zu erzielen.

For the gentle product spray drying to produce powder, it is necessary to add oil to the resulting suspension and to homogenize it. Here, the suspension should ideally be enriched with the raw material's own oils or alternatively with 0.5 - 5% non-raw material oils, in order to make the final instant powder stirred in by the consumer

• • to achieve a pleasant, milk-like creaminess,
• • to obtain an optical color adjustment by changing the refraction of light and
• • to achieve a wide range of fatty acids with unsaturated fatty acids.

• • Auswahl eines geeigneten Öles:
  • Das Öl sollte ein wertvolles Fettsäurespektrum aufweisen und nicht oxidationsanfällig sein.
• • Einstellung des Fettgehaltes:
  • Der Fettgehalt muss so eingestellt werden, dass eine angenehme Cremigkeit beim Verzehr des eingerührten Instantpulvers sensorisch festzustellen ist.
• • Einstellung der Größe der Fetttröpfchen:
  • Die Fetttröpfchen sind auf eine möglichst gleichmäßige und kleine Größe zu homogenisieren, so dass zum einen eine stabile und homogene Suspension hergestellt werden, zum anderen die Sprühtrocknung durchgeführt werden kann, ohne dass es zu einer Verstopfung der Düse kommt. Die Einstellung der Fetttröpfchengröße erfolgt im Homogenisator durch die Festlegung der Spaltbreite der Austrittsdüse und die Anzahl der Behandlungszyklen.

The homogenization can also take place in a colloid mill or a high-pressure homogenizer. High speeds of 24,000 rpm are necessary for this. To get a homogeneous suspension in which raw material particles and fat droplets are distributed evenly to ensure uniform drying to a powder. The following parameters are important:

• • Selection of a suitable oil:
  • The oil should have a valuable fatty acid spectrum and not be susceptible to oxidation.
• • Adjustment of the fat content:
  • The fat content must be set so that a pleasant creaminess can be sensed when consuming the instant powder that has been stirred in.
• • Adjustment of the size of the fat droplets:
  • The fat droplets are to be homogenized to a size that is as uniform and small as possible so that, on the one hand, a stable and homogeneous suspension is produced and, on the other hand, spray drying can be carried out without the nozzle becoming clogged. The size of the fat droplets is set in the homogenizer by defining the gap width of the outlet nozzle and the number of treatment cycles.

By adding sensory masking fats and oils, there is also the possibility of masking unpleasant tastes and aromas. These are primarily the earthy and slightly bitter aromas of amaranth and quinoa. In addition, some vitamins and nutrients can be better absorbed and utilized in the human body through fats. These include B. Omega-3 fatty acids, which are high in chia seeds. Both neutral oils such. B. sunflower or rapeseed oils as well as high-quality oils such as linseed oil are used, which lead to an additional upgrade of the instant vegetable powder and make a further positive contribution to health.

The suspension produced from amaranth, quinoa and chia can be pasteurized or sterilized with regard to the setting of the best-before date. Pasteurization serves to inactivate enzymes and microorganisms that have a decisive influence on shelf life. This process must be carried out as gently as possible, with the parameters temperature, temperature regime, pressure and duration set and adjusted. A sterilization (e.g. 140 ° C, 4 sec) or thermization (at least 15 sec, 57 - 68 ° C) represents a treatment at higher temperatures but also a shorter exposure time, which results in the removal or destruction of all microorganisms contained should have.

The previously prepared homogeneous suspension of amaranth, quinoa and chia is to be processed into an instant powder by spray drying. The product should be free-flowing. Thanks to this gentle type of drying, the maximum particle temperature is 65 - 75 ° C. Due to these low temperatures and short residence times in the spray dryer, the valuable ingredients of the suspension are not destroyed. The dry substance content of the spray-dried powder is between 5 and 30%, the viscosity of the suspension between 0.1 and 0.9 Pas.

It can be assumed that the spray-dried powder has to be optimized and adapted for the respective areas of application (e.g. particle size adjustment, sensory refinement). The particle size adjustment is of great importance to e.g. B. to set an optimal dissolving behavior in beverages in which the powder is to be integrated. For this purpose, modern spray systems have a product flow return, in which fine particles are able to aggregate with other particles and thus grow by being reintroduced into the drying flow. Further options exist in the use of fluidized bed or extruder technology. With all drying technologies, care must be taken that the drying temperature is below 60 ° C in order to avoid browning reactions of the powder.

The present invention is explained in more detail in the following exemplary embodiment.

Embodiment

In the exemplary embodiment, the native instant beverage powder according to the invention, consisting of the raw materials amaranth, quinoa and chia in variable proportions, is shown in its native form. The idea of the invention can also be applied to powder creations with different taste nuances, preferably in chocolate, strawberry and vanilla.

Work step: pre-shredding of the raw materials

The raw materials (amaranth, quinoa, chia) are roughly comminuted separately with a cutting tool, preferably in the form of an electric mill, for 0.1-4 minutes. The heating of the product should not exceed 50 ° C during this step. The raw materials then have particle sizes between 50 and max. 900 µm.

Work step: suspension of raw materials

The ground raw materials are suspended with drinking water in a mill, preferably a colloid mill with a small grinding gap (0.05-0.2 mm). Concentrations of amaranth and quinoa in each case are set in the range between 3 - 30%, preferably 7%, while chia is added in low concentrations of 0.5-10%, preferably 3%. This process step is carried out until a minimum temperature of 85 ° C is reached, at which the suspension process is terminated.

Work step: homogenization of the raw materials

This is followed by adding a suitable oil (preferably sunflower oil) in an amount of 0.5-5% of the total mass, preferably 1%, for 0.5-5 min, preferably 2 min, at high speed, preferably 24,000 rpm , homogenized.

The composition of the finished suspension is given in Tab. Table 1: Raw material composition of the suspension raw materials Weight in% amaranth 7th Quinoa 7th Chia 3 Sunflower oil 1 tap water 82

Work step: spray drying the suspension

The drying took place in a commercially available spray dryer. The dry matter content should be regulated to 5 - 30%, ideally to 8-15%, in order to ensure efficient drying. In this case, high temperatures of over 100 ° C should be avoided in order to preserve the temperature-sensitive ingredients and to avoid browning reactions. Very fine particles are returned to the product flow in order to generate a particle size that can easily be rehydrated in the liquid medium.

Work step: upgrading the native amaranth / quinoa / chia powder

In order to create different sensory impressions, it is desirable to add different flavorings (preferably chocolate, strawberry and vanilla) and to emphasize the optical impression corresponding colorings (preferably cocoa, vitamin B2 and beetroot) in different concentrations.

QUOTES INCLUDED IN THE DESCRIPTION

This list of the documents listed by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent literature cited

• EP 0287081 [0005]
• EP 0334057 [0005]
• DE 12007015219 [0005]
• US 4639374 [0005]
• EP 0776165 [0005]
• CN 1513382 A [0005]
• CN 1297705 A [0006]
• CN 1043614 A [0006]
• DE 10348539 B4 [0007]
• CN 000109007503 A [0009]
• CN 000108770932 A [0009]
• CN 000108142556 A [0009]
• CN 000105211306 A [0009]
• CN 000108835264 A [0009]
• CN 000107912667 A [0009]
• CN 000105767819 A [0009]
• CN 000107821597 A [0009]

Claims (8)

Instant beverage powder, characterized in that the powder is made from a suspension of colloidally ground amaranth, quinoa and chia. Instant beverage powder after Claim 1 , characterized in that the beverage powder contains the ingredients amaranth, quinoa and chia. Instant beverage powder after Claim 1 and 2 characterized in that the powder is made from a suspension consisting of 3-30% amaranth, 3-30% quinoa, 0.5-10% chia, 0.5-5% sunflower oil and drinking water. Instant beverage powder after Claim 1 to 3 characterized in that the powder is produced from a suspension which is homogenized with an edible oil at high speed. Instant beverage powder after Claim 1 to 4th characterized in that the powder is dried based on spray drying technology. Instant beverage powder after Claim 1 to 5 characterized in that the powder can be rehydrated without residue after drying. Instant beverage powder after Claim 1 to 6th , characterized in that chocolate, strawberry or vanilla are added to the powder as flavorings. Instant beverage powder after Claim 1 to 7th , characterized in that cocoa, vitamin B2 or beetroot are added to the powder as colorants.