JP2006521788A - タンパク質粉末組成物 - Google Patents
タンパク質粉末組成物 Download PDFInfo
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- JP2006521788A JP2006521788A JP2006500344A JP2006500344A JP2006521788A JP 2006521788 A JP2006521788 A JP 2006521788A JP 2006500344 A JP2006500344 A JP 2006500344A JP 2006500344 A JP2006500344 A JP 2006500344A JP 2006521788 A JP2006521788 A JP 2006521788A
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- Prior art keywords
- protein
- powder composition
- pectin
- protein powder
- weight
- 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.)
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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
- 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
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- 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
- A23C9/137—Thickening 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/06—Pectin; Derivatives thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
Description
本発明は、改善されたタンパク質粉末組成物に関する(前記タンパク質粉末組成物は、再構成されて、増加した安定性を有するタンパク質含有液体を形成し得る)。前記タンパク質含有液体は、飲料であってもよい。前記タンパク質ベースは任意の適切なタンパク質ベースでよく、これはタンパク質含有液体中での後のタンパク質の沈殿を最小化するために、安定化される必要がある。このことは、タンパク質ベース内のタンパク質に対するペクチンの吸着によって達成できる(以下に記載される方法などの適切な方法により)。改善されたタンパク質粉末組成物は、特定のpHを有しており、これは7未満である(例えば、約3.0〜約7.0)又は5.0未満のpHを有している(例えば、約3.0〜4.8、例えば、3.5〜約4.5)。
pHの測定は、水中で粉末の10%(重量)溶液で実施される。
前記ペクチンは、エステル化の程度≧50%(例えば≧60%または例えば≧70%)を有している。前記ペクチンは、任意の適切なペクチン(例えば、高エステル ペクチン)であってもよい。Grindsted(登録商標) AMD 700 ranges(例えば、AMD783)は、DaniscoA/S(DK-8220 Brabrand, デンマーク)から入手された。特定の態様において、スクロースを使用して、組成物中のペクチンの分散を援助することができる。
また、本発明は、タンパク質粉末組成物の調製方法に関する。前記タンパク質粉末組成物は、上記に記載されている。
102gの高エステル Grindsted(登録商標) AMD 783を、510gのスクロースと共に乾燥ブレンド(dry-blended)し、1500gの水(80゜C)に添加した。20kgの非脂肪ヨーグルトベース(14.5%固形分)を、この調製物と共に高い撹拌条件下でブレンドした。前記ヨーグルトベースは、Lactobacillus bulgaricumおよびStreptococcus thermophilusの株を含有しているヨーグルト培養物を用いて、4.3のpHまで濃縮ミルクを発酵させることにより調製した。ペクチン含有ヨーグルトベースを、2-工程 ホモジナイザーで、72barおよび36barで均質化した。均質化したペクチン含有ヨーグルトベースを、次に従来の噴霧乾燥機(該噴霧乾燥機は、235゜Cの入口温度および85〜90゜Cの出口温度を有する)で、90%の全体固形分(a total solid content)にまで噴霧乾燥した。
1. 検査サンプル
909gのヨーグルトベース(実施例1で調製した)を、800gスクロースと乾燥ブレンドし、次に8291gの水に45〜50゜Cで分散させ、pHを4.0にクエン酸の添加により調整し、調製物をSilverston(登録商標)ブレンダーモデルL4Rを用いて回転速度3000rpmで混合した。
879gの参照ヨーグルト粉末(ペクチンの添加を除き、実施例1における条件と同一の条件下で調製された)を、28gの高エステル Grindsted(登録商標) AMD783および800gスクロースと乾燥ブレンドし、次に8291gの水に45〜50゜Cで分散させ、pHを4.0にクエン酸の添加により調整し、調製物をSilverston(登録商標)ブレンダーモデルL4Rを用いて回転速度3000rpmで混合した。
1. 検査サンプル
17.6gのヨーグルトベース(実施例1で調製した)を、16gスクロースと乾燥ブレンドし、250mlの透明ボトルに注いだ。166gの水道水(20゜C)を、前記ボトルに添加した(これを30秒間正確に手で激しく振盪した)。
実施例2で言及した参照ヨーグルト粉末の17g、0.56gの高エステル Grindsted(登録商標) AMD783ペクチン、および16gのスクロースを乾燥ブレンドすること、前記ブレンドを250ml透明ボトルに注ぐこと、および次に166mlの水道水(20゜C)を添加し、振盪することにより、同じ手順を反復した。
Claims (25)
- 約3〜約30%ペクチン(重量/タンパク質内容物の重量)を含み、前記ペクチンは≧50%のエステル化の程度を有しているタンパク質粉末組成物。
- 約3〜約30%ペクチン(重量/タンパク質内容物の重量)がタンパク質ベースに吸着される、請求項1記載のタンパク質粉末組成物。
- 約5〜約15%ペクチン(重量/タンパク質内容物の重量)がタンパク質ベースに吸着される、請求項2記載のタンパク質粉末組成物。
- 前記タンパク質粉末組成物が7未満のpHを有する、請求項1〜3の何れか1項に記載のタンパク質粉末組成物。
- 前記タンパク質粉末組成物は、再構成されて、増加した安定性を有するタンパク質液体を形成し得る、請求項1〜4の何れか1項に記載のタンパク質粉末組成物。
- 上記の再構成されたタンパク質液体が、3%タンパク質濃度で50mPAs未満の粘性を有する均質な状態に維持される、請求項5記載のタンパク質粉末組成物。
- 上記の再構成されたタンパク質液体が、3%タンパク質濃度で25mPAs未満の粘性を有する均質な状態に維持される、請求項6記載のタンパク質粉末組成物。
- ペクチンのエステル化程度が≧60%である、請求項1〜7の何れか1項に記載のタンパク質粉末組成物。
- ペクチンのエステル化程度が≧70%である、請求項8項記載のタンパク質粉末組成物。
- 請求項1〜9の何れか1項に記載のタンパク質粉末組成物であって、前記タンパク質ベースが、肉、ミルク、ジュース、大豆、カラスムギ、乳清、米、クルミ、ピーナッツ、ココナツ、ヨーグルト、又はその組み合わせからなる群から選択されるタンパク質粉末組成物。
- 請求項1〜10の何れか1項に記載のタンパク質粉末組成物から再構成されたタンパク質液体であって、前記タンパク質液体は、スープ、ドレッシング、ミルク飲料、ミルクジュース飲料、バターミルク飲料、サワークリーム飲料、乳清ジュース飲料、カラスムギ飲料、ジュース飲料、および大豆飲料又はその組み合わせからなる群から選択されるタンパク質液体。
- 再構成されてタンパク質液体を形成するタンパク質粉末組成物を調製する方法であって;
a)少なくとも1つのペクチン供給源を提供することと、
b)少なくとも1つのタンパク質ベースを提供することと、
c)前記ペクチン供給源と前記タンパク質ベースとを混合して、タンパク質粉末組成物を生産することと、
d)前記タンパク質粉末組成物を均質化することと、および
e)前記タンパク質粉末組成物を乾燥することと、
を含む方法。 - 請求項12記載の方法であって、均質化および乾燥の工程が、1工程で実施される方法。
- 請求項12〜13の何れか1項に記載の方法であって、前記ペクチン供給源が、別の成分(例えば、スクロース)とブレンドされる方法。
- 請求項12〜14の何れか1項に記載の方法であって、前記ペクチン供給源を水性媒体(an aqueous media)に工程c)の前に溶解させる更なる工程が使用される方法。
- 請求項15記載の方法であって、前記水性媒体が、水およびミルクからなる群から選択される方法。
- 請求項16記載の方法であって、b)におけるペクチン供給源が、タンパク質内容物の約3〜約30%(重量/重量)の含有量で提供される方法。
- 請求項17記載の方法であって、b)におけるペクチン供給源が、タンパク質内容物の約5〜約15%(重量/重量)の含有量で提供される方法。
- 請求項12〜18の何れか1項に記載の方法であって、a)におけるペクチン供給源が、≧50%のエステル化の程度を有する方法。
- 請求項19記載の方法であって、a)におけるペクチン供給源が、≧60%のエステル化の程度を有する方法。
- 請求項20記載の方法であって、b)におけるペクチン供給源が、≧70%のエステル化の程度を有する方法。
- 請求項12〜21の何れか1項に記載の方法であって、乾燥することが、流動床乾燥、凍結乾燥、噴霧乾燥、またはドラム乾燥或いはその組み合わせからなる群から選択される方法。
- 請求項12〜22の何れか1項に記載の方法であって、前記タンパク質ベースが、肉、ミルク、ジュース、大豆、カラスムギ、乳清、ヨーグルト、又はその組み合わせからなる群から選択される方法。
- 請求項12〜23の何れか1項に記載の方法により生産されたタンパク質粉末組成物。
- 請求項1〜10および24の何れか1項に記載のタンパク質粉末組成物または請求項11記載のタンパク質液体の使用。
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SE0300949A SE0300949D0 (sv) | 2003-04-01 | 2003-04-01 | Instant powder composition |
PCT/IB2004/001067 WO2004086879A1 (en) | 2003-04-01 | 2004-03-26 | Protein powder composition |
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JP2009261149A Pending JP2010115199A (ja) | 2003-04-01 | 2009-11-16 | タンパク質粉末組成物 |
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GB0329833D0 (en) * | 2003-12-23 | 2004-01-28 | Unilever Plc | Beverages and their preparation |
GB0329832D0 (en) † | 2003-12-23 | 2004-01-28 | Unilever Plc | Beverages and their preparation |
ATE395836T1 (de) * | 2005-05-09 | 2008-06-15 | Gervais Danone Sa | Verfahren zur herstellung eines auf soja und milchprotein basierenden produktes mit hohem gesamtproteingehalt |
US20090022853A1 (en) * | 2007-07-16 | 2009-01-22 | Conopco, Inc., D/B/A Unilever | Beverage |
US10689678B2 (en) | 2008-11-04 | 2020-06-23 | The Quaker Oats Company | Method and composition comprising hydrolyzed starch |
US9504272B2 (en) | 2008-11-04 | 2016-11-29 | The Quaker Oats Company | Method of processing oats to achieve oats with an increased avenanthramide content |
US9622500B2 (en) | 2008-11-04 | 2017-04-18 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
US10980244B2 (en) | 2008-11-04 | 2021-04-20 | The Quaker Oats Company | Whole grain composition comprising hydrolyzed starch |
US9510614B2 (en) | 2008-11-04 | 2016-12-06 | The Quaker Oats Company | Food products prepared with soluble whole grain oat flour |
MX2012005905A (es) | 2010-01-22 | 2012-06-13 | Unilever Nv | Composicion de particulas que contienen proteina de soya reconstituible y preparacion de las mismas. |
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CN103584111A (zh) * | 2013-10-17 | 2014-02-19 | 宿州市皖神面制品有限公司 | 一种益智蛋白质粉的加工方法 |
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CN104188022A (zh) * | 2014-07-25 | 2014-12-10 | 安徽汇佳生物科技有限公司 | 一种鲫鱼补气蛋白粉饮品及制备方法 |
BR112018000521B1 (pt) * | 2015-07-10 | 2022-08-09 | Royal Agrifirm Group B.V. | Pectinas que melhoram a redistribuição da energia em animais |
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DK1613175T3 (da) | 2011-09-05 |
NZ542252A (en) | 2008-11-28 |
MXPA05010562A (es) | 2005-11-23 |
AU2004226599A1 (en) | 2004-10-14 |
SE0300949D0 (sv) | 2003-04-01 |
WO2004086879A1 (en) | 2004-10-14 |
US20060257548A1 (en) | 2006-11-16 |
BRPI0408631A (pt) | 2006-03-28 |
AU2004226599B2 (en) | 2007-03-08 |
JP2010115199A (ja) | 2010-05-27 |
EP1613175B1 (en) | 2011-05-11 |
NZ571747A (en) | 2010-02-26 |
EP1613175A1 (en) | 2006-01-11 |
ATE508646T1 (de) | 2011-05-15 |
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