DE3440734A1 - Milk-like beverages - Google Patents

Milk-like beverages

Info

Publication number
DE3440734A1
DE3440734A1 DE19843440734 DE3440734A DE3440734A1 DE 3440734 A1 DE3440734 A1 DE 3440734A1 DE 19843440734 DE19843440734 DE 19843440734 DE 3440734 A DE3440734 A DE 3440734A DE 3440734 A1 DE3440734 A1 DE 3440734A1
Authority
DE
Germany
Prior art keywords
milk
protein
drinks
protein hydrolyzate
beverages
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
DE19843440734
Other languages
German (de)
Inventor
Hans Mathias Dr. 6238 Hofheim Deger
Ulrich 6233 Kelkheim Fricke
Beate 4570 Quakenbrück Mill
Erol 4600 Dortmund Oezkan
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hoechst AG
Original Assignee
Hoechst AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hoechst AG filed Critical Hoechst AG
Priority to DE19843440734 priority Critical patent/DE3440734A1/en
Publication of DE3440734A1 publication Critical patent/DE3440734A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Abstract

A protein hydrolysate, which was obtained by extraction of a microbial protein to reduce its nucleic acid and lipid contents, subsequent enzymatic hydrolysis by one or more endoproteases and isolation of the water-soluble portion in a membrane separation process, is suitable for the production of milk-type beverages, preferably lactose-free beverages.

Description

Milchähnliche GetränkeMilk-like drinks

Aus der deutschen Offenlegungsschrift 3 314 428 sind Protein-angereicherte Getränke bekannt, die durch einen Gehalt an einem Protein-Hydrolysat gekennzeichnet sind, das durch Extraktionsbehandlung eines mikrobiellen Eiweißstoffs zur Verminderung seines Nucleinsäure- und Lipidgehalts, anschließende enzymatische Hydrolyse durch eine oder mehrere Endoproteasen und Isolierung des wasserlöslichen Anteils in einem Membrantrennverfahren erhalten wurde. Bevorzugte Protein-Hydrolysate in solchen Getränken sind in einem pH-Bereich von 3 bis 7 löslich. Diese GetrMnke lassen sich auch vorteilhaft in Form von Instant-Getränkepulvern verarbeiten.From the German Offenlegungsschrift 3 314 428 are protein-enriched Drinks known that are characterized by a content of a protein hydrolyzate are obtained by extraction treatment of a microbial protein to reduce it its nucleic acid and lipid content, followed by enzymatic hydrolysis one or more endoproteases and isolation of the water-soluble part in one Membrane separation process was obtained. Preferred protein hydrolysates in such Beverages are soluble in a pH range of 3 to 7. These drinks can be can also be used advantageously in the form of instant beverage powders.

Es wurde nun gefunden, daß diese Protein-Hydrolysate auch zur Herstellung von milchähnlichen Getränken dienen können.It has now been found that these protein hydrolysates can also be used for production of milk-like drinks can serve.

Erfindungsgemäß können so milchartige Getränke hergestellt werden, die frei von Lactose sind. Solche Getränke werden damit auch von Menschen vertragen, die unter Lactose-Intoleranz leiden. Da die erfindungsgemäß eingesetzten Protein-Hydrolysate kohlenhydratfrei sind, können auch unerwünschte Erscheinungen wie Flatulenz, die beim Einsatz handelsüblicher, kohlenhydrathaltiger Sojaprodukte auftreten können, vermieden werden. Die erfindungsgemäßen Getränke sind deshalb vorzugsweise frei von Lactose und Lactose enthaltenden Milchprodukten und/oder kohlenhydrathaltigen Sojaproteinen.According to the invention, milk-like beverages can be produced in this way which are free from lactose. Such drinks are therefore also tolerated by people, who suffer from lactose intolerance. Since the protein hydrolysates used according to the invention Carbohydrate free can also cause undesirable phenomena such as flatulence, the can occur when using commercially available, carbohydrate-containing soy products, be avoided. The beverages according to the invention are therefore preferably free of milk products containing lactose and lactose and / or containing carbohydrates Soy proteins.

Es wurde gefunden, daß das vorstehend definierte Proteinhydrolysat nicht nur ein proteinreiches Getränk mit wertvollen physiologischen Eigenschaften ergibt, sondern auch dem Aussehen nach milchähnliche Produkte, die eine stabile bl-in-Wasser-Emulsion darstellen. Die erfindungsgemäßen Getränke zeigen also den Vorteil, auch für Lactose-intolerante Personen verträglich zu sein. Sie sind außerdem auf Grund des hohen Eiweißgehaltes pnysiologisch wertvoll und zeigen auch in technologischer Hinsicht uli.lchEhnliche Eigenschaften.It has been found that the protein hydrolyzate defined above not just a protein-rich drink with valuable physiological properties but also milk-like products that are stable in appearance represent bl-in-water emulsion. The beverages according to the invention thus show the Advantage of being well tolerated by people who are lactose intolerant. They are also Physiologically valuable due to the high protein content and also show in technological terms Respect uli.lch similar properties.

Im Vergleich zu analogen Getränkezubereitungen, die anstelle des Protein-Hydrolysats ein Sojaisolat oder Natriumcaseinat enthalten, zeichnen sich die erfindungsgemäßen Getränke durch eine homogene, leicht viskose, sämige Konsistenz aus, während die analogen Produkte dickflüssig bis fast gelartig sind und außerdem noch einen deutlichen Beigeschmack aufweisen.Compared to similar drink preparations that use instead of the protein hydrolyzate contain a soy isolate or sodium caseinate, those according to the invention are distinguished Drinks are characterized by a homogeneous, slightly viscous, creamy consistency, while the analogue products are thick to almost gel-like and also have a distinct Have an aftertaste.

In den folgenden Beispielen wird die Erfindung näher erläutert. Als 11Protein-Hydrolysat11 dient jeweils ein Produkt nach Beispiel 1 der deutschen Offenlegungsschrift 3 314 428 (Herstellung gemäß Beispiel 4 oder 5 der EP-A2 0 079 023, jeweils Permeat).The invention is explained in more detail in the following examples. as 11 Protein hydrolyzate 11 is used in each case a product according to Example 1 of the German Offenlegungsschrift 3,314,428 (preparation according to example 4 or 5 of EP-A2 0 079 023, in each case permeate).

Beispiel 1: Kakao-Mixge t ränk 879,9 g Wasser 48,3 g Protein-Hydrolysat 29,0 g Kakao, schwach entölt 1,4 ml Karamel-Sahne-Essenz und 0,79 g Süßstoff (Gemisch aus Cyclamat und Saccharin im Gewichtsverhältnis 10 : 1) werden verrührt, bis das Protein-Hydrolysat in Lösung gegangen ist und die übrigen Bestandteile suspendiert sind.Example 1: Cocoa mixed drink 879.9 g water 48.3 g protein hydrolyzate 29.0 g cocoa, slightly de-oiled, 1.4 ml caramel-cream essence and 0.79 g sweetener (mixture of cyclamate and saccharin in a weight ratio of 10: 1) are stirred until the Protein hydrolyzate has gone into solution and the remaining ingredients are suspended are.

Anschließend gibt man langsam 4,35 g Guar-Gum zu und rührt weiter, bis die Masse gequollen ist. Die Mischung wird dann unter Rühren auf 600C erwärmt und unter weiterem Rühren werden vorsichtig 29 g Sonnenblumenöl zugegeben. Diese Mischung wird dann im Hochdruckhomogenisator bei 300 bis 350 bar homogenisiert. Durch Gefriertrocknen erhält man ein leicht rehydratisierbares, lagerstabiles Trockenprodukt, das nach Verrühren mit mehr oder weniger Wasser (nach Geschmack) ein angenehm schmeckendes Kakaogetränk ergibt.Then 4.35 g of guar gum are slowly added and stirring continues, until the mass is swollen. The mixture is then heated to 60 ° C. with stirring and with further stirring, 29 g of sunflower oil are carefully added. These The mixture is then homogenized in a high-pressure homogenizer at 300 to 350 bar. Freeze-drying gives an easily rehydratable, storage-stable dry product, that after mixing with more or less water (according to taste) a pleasant tasting one Cocoa drink results.

Beispiel 2: Bananen-Mixgetränk 686,5 g Wasser 22,1 g Protein-Hydrolysat 0,4 ml Milcharoma (Firma Riedel-arom) 0,4 ml Sahnearoma (Firma Riedel-arom) 0,4 ml Bananenaroma (Firma Riedel-arom) und 0,79 g des in Beispiel 1 genannten Süßstoffs werden bei Raumtemperatur intensiv verrrührt. Anschließend gibt man langsam 3,5 g Guar-Gum zu und emulgiert unter starkem Rühren 29,5 g Sonnenblumenöl ein. Diese Voremulsion wird bei 300 bis 350 bar im Hochdruckhomogenisator homogenisiert. In einem Haushaltsmixer werden 184,5 g Bananenfruchtfleisch mit 3 g Zitronensäure fein püriert und mit der homogenisierten Emulsion verrührt. Nach Gefriertrocknung erhält man ein leicht rehydratisierbares und lagerstabiles cremefarbenes Trockenprodukt, das nach Verrühren mit mehr oder weniger Wasser (nach Geschmack) ein milchartiges Getränk mit einem reinen Bananengeschmack ergibt.Example 2: Banana mixed drink 686.5 g water 22.1 g protein hydrolyzate 0.4 ml milk aroma (Riedel-arom company) 0.4 ml cream aroma (Riedel-arom company) 0.4 ml of banana flavor (Riedel-arom) and 0.79 g of the sweetener mentioned in Example 1 are stirred vigorously at room temperature. Then slowly give 3.5 g of guar gum and emulsifies in 29.5 g of sunflower oil while stirring vigorously. These The pre-emulsion is homogenized at 300 to 350 bar in a high-pressure homogenizer. In A household mixer finishes 184.5 g of banana pulp with 3 g of citric acid pureed and mixed with the homogenized emulsion. Obtained after freeze-drying a cream-colored dry product that is easy to rehydrate and has a long shelf life, after stirring with more or less water (to taste) a milk-like Makes a drink with a pure banana flavor.

Ersetzt man in der vorstehend aufgeführten Rezeptur das Protein-Hydrolysat durch ein handelsübliches Sojaprotein, so erhält man ein "flach und leicht mehlig schmeckendes, dickflüssiges, fast gelartiges Getränk.Replace the protein hydrolyzate in the recipe listed above with a commercially available soy protein, you get a "flat and slightly floury" Tasty, thick, almost gel-like drink.

Ersetzt man das Protein-Hydrolysat durch ein handelsübliches Natriumcaseinat, so erhält man ebenfalls ein dickflüssiges, fast gelartiges Getränk mit einem unangenehmen Beigeschmack.If the protein hydrolyzate is replaced by a commercially available sodium caseinate, in this way you also get a thick, almost gel-like drink with an unpleasant one Aftertaste.

Claims (3)

Patentansprüche: 1. Milchartiges Getränk, gekennzeichnet durch einen Gehalt an einem Protein-Hydrolysat, das erhalten wurde durch Extraktionsbehandlung eines mikrobiellen Eiweiß stoffs zur Verminderung seines Nucleinsäure- und Lipidgehaltes, anschließende enzymatische Hydrolyse durch eine oder mehrere Endoproteasen und Isolierung des wasserlöslichen Anteils in einem Membran-Trennverfahren.Claims: 1. Milk-like drink, characterized by a Content of a protein hydrolyzate obtained by extraction treatment a microbial protein to reduce its nucleic acid and lipid content, subsequent enzymatic hydrolysis by one or more endoproteases and isolation the water-soluble fraction in a membrane separation process. 2. Verwendung eines Protein-Hydrolysats, das erhalten wurde durch Extraktionsbehandlung eines mikrobiellen Eiweiß stoffs zur Verminderung seines Nucleinsäure- und Lipidgehaltes, anschließende enzymatische Hydrolyse durch eine oder mehrere Endoproteasen und Isolierung des wasserlöslichen Anteils in einem Membran-Trennverfahren, in milchartigen Getränken.2. Use of a protein hydrolyzate obtained by Extraction treatment of a microbial protein to reduce its nucleic acid content and lipid content, subsequent enzymatic hydrolysis by one or more Endoproteases and isolation of the water-soluble part in a membrane separation process, in milk-like drinks. 3. Verwendung des Protein-Hydrolysats nach Anspruch 2 in lactosefreien milchartigen Getränken.3. Use of the protein hydrolyzate according to claim 2 in lactose-free milk-like drinks. h. Verwendung des Protein-Hydrolysats nach Anspruch 2 oder 3 in sojaproteinfreien, milchartigen Getränken.H. Use of the protein hydrolyzate according to claim 2 or 3 in soy protein-free, milk-like drinks.
DE19843440734 1984-11-08 1984-11-08 Milk-like beverages Withdrawn DE3440734A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19843440734 DE3440734A1 (en) 1984-11-08 1984-11-08 Milk-like beverages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19843440734 DE3440734A1 (en) 1984-11-08 1984-11-08 Milk-like beverages

Publications (1)

Publication Number Publication Date
DE3440734A1 true DE3440734A1 (en) 1986-05-07

Family

ID=6249745

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19843440734 Withdrawn DE3440734A1 (en) 1984-11-08 1984-11-08 Milk-like beverages

Country Status (1)

Country Link
DE (1) DE3440734A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2634104A1 (en) * 1988-07-18 1990-01-19 Union Coop Agricole PARTIAL HYDROLYSAT OF WHEY PROTEINS, ENZYMATIC PROCESS FOR THE PREPARATION THEREOF, AND HYPOALLERGENIC DIETETIC LACT FOOD CONTAINING THE SAME
FR2865900A1 (en) * 2004-02-06 2005-08-12 United Pharmaceuticals Sa Hypoallergenic powdered milk formula for babies and very young children has low dose of artificial sweetener(s) to cover bitter taste

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2634104A1 (en) * 1988-07-18 1990-01-19 Union Coop Agricole PARTIAL HYDROLYSAT OF WHEY PROTEINS, ENZYMATIC PROCESS FOR THE PREPARATION THEREOF, AND HYPOALLERGENIC DIETETIC LACT FOOD CONTAINING THE SAME
EP0353122A1 (en) * 1988-07-18 1990-01-31 Union des Coopératives Laitières d'ISIGNY-SUR-MER et de SAINTE-MERE-EGLISE (Union de Coopératives Agricoles) Partial protein hydrolysate of lactoserum, enzymatic process for preparing this hydrolysate and dietetic hypoallergenic milk food containing it
US4981704A (en) * 1988-07-18 1991-01-01 Union Des Cooperatives Laitieres D'isigny-Sur-Mer Et De Sainte-Mer-Eglise Partial hydrolysate of whey proteins, enzymatic process for the preparation of this hydrolysate, and hypoallergenic dietetic milk food containing it
FR2865900A1 (en) * 2004-02-06 2005-08-12 United Pharmaceuticals Sa Hypoallergenic powdered milk formula for babies and very young children has low dose of artificial sweetener(s) to cover bitter taste

Similar Documents

Publication Publication Date Title
DE2745954C2 (en) Modified protein, process for its preparation and foods containing it
EP0079023B1 (en) Functional protein hydrolysates, process for their preparation, use of these protein hydrolysates as food additives, and foodstuffs containing these protein hydrolysates
US4325977A (en) Bland whey product and process of preparation
CH632395A5 (en) DIET TABLE PRODUCT IN LIQUID FORM CONTAINING SOY PROTEIN MEMBRANE ISOLATE.
DE2741670A1 (en) Foamy, whippable mix containing modified whey protein
WO1999008541B1 (en) Acidic drink
DE3142093A1 (en) Low-cariogenic sweeteners
DE2741003A1 (en) PEPTIDE MIXTURES OBTAINED FROM MATERIAL CONTAINING COLLAGEN OR GELATIN, METHOD FOR MANUFACTURING THEREOF AND USES
DE2651464A1 (en) FOOD CONTAINING MICROBIAL PROTEIN
DE2952059C2 (en)
DE2434112A1 (en) PROCESS FOR THE MANUFACTURING OF A DRY FOOD POWDER CONTAINING FATS, PROTEINS AND CARBOHYDRATES
DE3440734A1 (en) Milk-like beverages
US4418084A (en) Neutral protein beverage
DE2348023A1 (en) Cream desserts and puddings - contg. thickened soured skim milk, whipped cream and additives
JPS5991845A (en) Preparation of modified coffee or cocoa drink
EP0190371B1 (en) Dry-spreadable and easily soluble sweetening composition, and process to prepare it
JP2561069B2 (en) Method for producing alcoholic beverage containing milk protein
JPS56151479A (en) O/w type emulsified composition having acidity
DE148419C (en)
DE2829036A1 (en) Liq. feed mixt. contg. protein and carbohydrate components - sterilised separately to avoid formation of colour and off flavour
DE3440732A1 (en) Low-nutritive value desserts
DE2135540A1 (en) Dietary product suitable for the physiological improvement of cow's milk
DD247835A1 (en) PROCESS FOR THE PRODUCTION AND STABILIZATION OF FOOD EMULSIONS AND DISHES
RU2192763C2 (en) Food emulsion and method of its preparation
KR940006971B1 (en) Process for making yoghurt

Legal Events

Date Code Title Description
8130 Withdrawal