DK3076800T3 - Proteinrig drik med frugtsmag og relateret fremgangsmåde - Google Patents

Proteinrig drik med frugtsmag og relateret fremgangsmåde Download PDF

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Publication number
DK3076800T3
DK3076800T3 DK14789259.0T DK14789259T DK3076800T3 DK 3076800 T3 DK3076800 T3 DK 3076800T3 DK 14789259 T DK14789259 T DK 14789259T DK 3076800 T3 DK3076800 T3 DK 3076800T3
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protein
fruit
whey protein
composition
beverage
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DK14789259.0T
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English (en)
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Morten Tingleff
Henrik Pedersen
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Arla Foods Amba
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    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/60—Sweeteners
    • 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
    • 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
    • A23L2/68—Acidifying substances
    • 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
    • A23L33/19—Dairy 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biophysics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Claims (16)

  1. PROTEINRIG DRIK MED FRGGTSMAG OG RELATERET FREMGANGSMÅDE Patenfck ra v 1„ Proteinrig drik rned frugtsmag indeholdende: - vand, - et sødemiddel ~ en samlet proteinmængde på mindst 4 % (w/w) - en semiet mængde af faststoffer af en denatureret valleproteinsammen-sætning på mindst 2 % (w/w) i forhold til den samlede vægt af drikken, hvor den denaturerede vaiieproteinsamrnensætning indeholder: - en samlet proteinmængde på mindst 60 % (w/w) på lørvægfhasis I forhold fil den samlede vægt af den denaturerede vaiieproteinsamrnensætning, - uoploseiige valieprot.einpart.ikler, som har en partikelstørrelse i området på 1-10 mikrometer, hvor mængden af de uopløsesige valleproteinpartikler er i området på 50-100 % (w/w) i forhold til den samlede proteinmængde af den denaturerede vaiieproteinsamrnensætning, - et frugtsmagsmiddel og - en fødevarosyre, hvor drikken har en pH i området på 3,0-4,8,
  2. 2, Proteinrig drik med frugtsmag ifølge krav 1, hvor den denaturerede valle-prateinsanvrmsætning er ; - et pulver eller - en vandig suspension.
  3. 3. Proteinrig drik med frugtsmag ifølge krav 1 eller 2, hvor vægtforholdet mellem det samlede protein- og aske indhold af den denaturerede valleproteln-sammensætning er mindst 15, foretrukket mindst 20 og endnu mere foretrukket. mindst 30 såsom mindst 40 eller mindst 50.
  4. 4, Proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregående krav, hvor den samlede proteinmængde af den denaturerede valleprotein· sammensætning er mindst 70 % (w/w) på tørstofbasis, foretrukket mindst 75 % (w/w) og endnu mere foretrukket mindst 80 % (w/w) på tørvægtbasis.
  5. 5, Proteinrig drik med fmgtsmag ifølge et hvilket som helst af de foregående krav, hvor den samlede proteinmængde er mindst 5% (w/w). foretrukket mindst 6 % (w/w) og endnu mere foretrukket mindst. 8 % (w/w).
  6. 6, Proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregående krav, hvor den samlede mængde øf faststofferne af den denaturerede vaile-protelnsarnmensætning er mindst 4 % (w/w) i forhold tli den samlede vægt af dnkken,
  7. 7, Proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregående krav, hvor drikken er blevet varmebehandlet.
  8. 8, Proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregående krav, hvor sødemidlet omfatter et sukker, en sukkeralkohol og/eller et sødemiddel med høj intensitet,
  9. 9, Proteinrig drik med frugtsmag ifølge ef hvilket som helst af de foregående krav, hvor frugtsmagsmidlet er udvalgt blandt appelsinsmag, Semons mag, limesmag. ananassmag, æbiesmag, pæresmag, jordbærsmag, kirsebærsmag, tranebærsmag, grapefrugtsmag.
  10. 10, Proteinrig drik med frugtsmag ifølge ef hvilket som helst af de foregående krav, hvor frugtsmagsmidlet også indeholder fødevaresyre.
  11. 11, Proteinrig drik med frugtsmag ifølge el hvilket som helst af de foregående krav, hvor frugtsmagsmidlet omfatter eller sågar består af en frugtjuloe eller et frugtj u icekøneentrat
  12. 12, Proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregå ende krav, indeholdende mindre end 5 % kasein i forhold til den samlede protem- mængde.
  13. 13. Proteinrig dok med frugtsmag ifølge et hvilket som helst af de foregående krav« indeholdende højst 1Cfi levedygtige bakterier pr, mL.
  14. 14. Proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregående krav, hvor drikken er kommercielt steril·
  15. 15. Proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregående krav, som har en viskositet i området på 0,003-0,4 Pa*s (3-400 cP).
  16. 16. Proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregående krav, som har et samlet askeindhold på hejst 2 % (w/w), 17x Fremgangsmåde til fremstilling af en proteinrig drik med frugtsmag ifølge et hvilket som helst af de foregående krav, hvilken fremgangsmåde omfatter; a) dannelse af en blanding, der omfatter. - vand, - sødemiddel, · en samlet proteinmængde på mindst 4 % (w/w) - en sandet mængde af faststoffer af en denatureret valieproteinsammen-sætning på mindst 2 % (w/w) i forhold til den samlede vægf af drikken., hvor den denaturerede valleprotelnsammensætning Indeholder: - en samlet proteinmængde på mmdst 60 % (w/w) i forhold til den samlede vægt af den delvist denaturerede valleprotelnsammensætning, ·· uepføseiige valleproteinpartikler, som har en partikelsførrelse i området på 1-10 mikrometer, hvor mængden af de uopleselige valleproteinpartikler er i området på 50-100 % (w/w) I forhold til den samlede mængde af den denaturerede valleprotelnsammensætning, - et frugtsmagsmiddel og - en fødevaresyre b) eventuel reduktion af pH'en i blandingen til en pH i området på 3,0-4,8 ved tilsætning, af en fødevaresyre, hvis pH'en i blandingen er hsjere end pH 4,8, »g c) emballenng af blandingen, hvor; O blandingen varmebehandles fer, under eller efter emballering, eller //} blandingen fremstilles af en eller flere varmebebandlede bestanddele.
DK14789259.0T 2013-10-23 2014-10-23 Proteinrig drik med frugtsmag og relateret fremgangsmåde DK3076800T3 (da)

Applications Claiming Priority (2)

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DKPA201370612 2013-10-23
PCT/EP2014/072791 WO2015059246A1 (en) 2013-10-23 2014-10-23 High protein, fruit flavoured beverage; high protein, fruit and vegetable preparation; and related methods and food products

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DK18177069.4T DK3395178T3 (da) 2013-10-23 2014-10-23 Frugt- og grøntsagstilberedning med højt proteinindhold og relaterede fremgangsmåder og fødevareprodukter

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US (1) US10729150B2 (da)
EP (2) EP3395178B1 (da)
JP (1) JP6830813B2 (da)
KR (1) KR102372984B1 (da)
CN (2) CN112137000A (da)
AR (1) AR098182A1 (da)
AU (2) AU2014338981B2 (da)
BR (1) BR112016009050B1 (da)
CA (1) CA2927685C (da)
DK (2) DK3076800T3 (da)
EA (1) EA033333B1 (da)
ES (2) ES2686684T3 (da)
HR (1) HRP20181327T1 (da)
HU (1) HUE039365T2 (da)
LT (1) LT3076800T (da)
MX (1) MX2016005204A (da)
NZ (2) NZ758408A (da)
PL (2) PL3076800T3 (da)
PT (1) PT3076800T (da)
RS (1) RS57631B1 (da)
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WO (1) WO2015059246A1 (da)

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