JP2010110326A - 発泡成分及び該成分を含む製品 - Google Patents
発泡成分及び該成分を含む製品 Download PDFInfo
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- JP2010110326A JP2010110326A JP2009281846A JP2009281846A JP2010110326A JP 2010110326 A JP2010110326 A JP 2010110326A JP 2009281846 A JP2009281846 A JP 2009281846A JP 2009281846 A JP2009281846 A JP 2009281846A JP 2010110326 A JP2010110326 A JP 2010110326A
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- 238000005187 foaming Methods 0.000 title claims abstract description 45
- 239000004615 ingredient Substances 0.000 title abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 26
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 26
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- 239000004014 plasticizer Substances 0.000 claims abstract description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 15
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 4
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- 230000000996 additive effect Effects 0.000 claims description 3
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 3
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 2
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
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- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 235000020344 instant tea Nutrition 0.000 claims description 2
- 239000000832 lactitol Substances 0.000 claims description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 2
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- 235000021239 milk protein Nutrition 0.000 claims description 2
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- 150000003904 phospholipids Chemical class 0.000 claims description 2
- 229940108461 rennet Drugs 0.000 claims description 2
- 108010058314 rennet Proteins 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 235000010356 sorbitol Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 229940001941 soy protein Drugs 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 230000002087 whitening effect Effects 0.000 claims description 2
- 230000003313 weakening effect Effects 0.000 claims 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical group OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims 1
- 239000007789 gas Substances 0.000 description 22
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- 244000299461 Theobroma cacao Species 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
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- 239000003765 sweetening agent Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 125000000570 L-alpha-aspartyl group Chemical group [H]OC(=O)C([H])([H])[C@]([H])(N([H])[H])C(*)=O 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
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- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
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- 238000001471 micro-filtration Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- 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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/20—Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted
-
- 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
- A23G2200/10—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 amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
- Manufacture Of Porous Articles, And Recovery And Treatment Of Waste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
【解決手段】該発泡成分は、一以上のタンパク質及び任意に一以上の可塑剤から本質的に成り、閉じ込められたガスを含む空胞の壁を形成する。前記タンパク質の量は、少なくとも88重量%が好ましく、前記可塑剤の量は、0〜10%の間である。他の微量添加物も存在してよい。前記タンパク質は、カゼイン塩が好ましく、前記可塑剤は、グリセロール又はマンニトールが好ましい。前記成分は、インスタントカプチーノ及びミルクシェークのような飲料に使用される発泡剤又はクリーマーに含まれることができる。
【選択図】なし
Description
発泡成分の調製
1.乾燥方法
95部(w/w)のカゼイン酸ナトリウム(EM-7、DMV インターナショナル)及び5部(w/w)のグリセロールの混合物を調製した。この混合物を水に溶解して固体含量を約15重量%にした。この混合物が完全に溶解した後、スプレードライヤー(型:ノズルドライヤー)に供した。窒素ガスを、ノズルの供給管に注入し、その混合物を、スプレードライヤーでスプレー乾燥し、流動床でさらに乾燥させて水分含量3%にした。
続いて、この粉末を、約3 MPaの圧力及び95℃の温度で、窒素ガス雰囲気に約20分間供した。次いで、この粉末を30℃より低くまで冷却し、その後、圧力をゆっくり放出した。
発泡成分粉末を、可溶性カプチーノ発泡剤ベース(DP 387、DMV インターナショナル)、粉末化砂糖及び可溶性コーヒー粉末と、重量比率が2.0:4.0:2.0:2.0で混合し、可溶性コーヒー飲料粉末を用意した。得られた粉末を10gの量で、直径約0.05mのビーカーに入れ、100mlの熱水(約85℃)を加えた。この飲料を二回攪拌した。この飲料は、約0.035mの高さで、魅力的な軽くてふわふわした泡を有した。泡の容量は約70mlであった。
本発明の発泡成分粉末を、インスタント化(例えばレシチナイズ化(lecithinized))したココア粉末、スキムミルク粉末及び砂糖と、1.0:1.0:4.0:4.0の割合で混合し、可溶性のアイスチョコレート飲料粉末を用意した。得られた粉末を20gの量で、直径約0.05mのビーカーに入れ、120mlの冷水を加えた。この飲料を15秒間攪拌した。この飲料は、約0.02mの高さの軽くてふわふわで安定した泡を有し、約1時間安定であった。この泡の容量は約40mlであった。
コーヒーへの適用
実施例1の可溶性ホットコーヒー飲料粉末(A)を、欧州特許出願EP-1 074 181の実施例2に従ってその発泡成分を調製した可溶性ホット飲料粉末(B)と比較した。サンプルBは、サンプル(A)と同量の発泡成分、DP387、粉末化された砂糖及び可溶性コーヒー粉末(重量比2.0:4.0:2.0:2.0)を含有する。
アイスチョコレート飲料への適用
実施例1の可溶性のアイス飲料の粉末(A)を、欧州特許出願EP-1 074 181の実施例2に従ってその発泡成分を調製した可溶性のアイス飲料の粉末(B)と比較した。両方のサンプル(A及びB)は、同量の発泡成分、粉末化砂糖、ココア粉末及びスキムミルク粉末(重量比1.0:1.0:4.0:4.0)を含有する。
Claims (23)
- 一以上のタンパク質及び任意に一以上の可塑剤から本質的に成り、閉じ込められたガスを含む空胞の壁を形成する発泡成分。
- 前記タンパク質の量が、少なくとも85重量%である、請求項1に記載の発泡成分。
- 前記タンパク質の量が、少なくとも88重量%である、請求項1及び2の何れか一項に記載の発泡成分。
- 前記タンパク質の量が、少なくとも90重量%である、請求項1〜3の何れか一項に記載の発泡成分。
- 前記タンパク質の量が、少なくとも92重量%である、請求項1〜4の何れか一項に記載の発泡成分。
- 前記タンパク質の量が、少なくとも94重量%である、請求項1〜5の何れか一項に記載の発泡成分。
- 糖が添加されないことを特徴とする、請求項1〜6の何れか一項に記載の発泡成分。
- 前記一以上の可塑剤は、ポリオール又は糖アルコール及び/又は脂質である、請求項1〜7の何れか一項に記載の発泡成分。
- 前記ポリオール又は糖アルコールは、グリセロール、マンニトール、ソルビトール、ラクチトール、エリチリトール、トレハロースからなる群から選択される、請求項8に記載の発泡成分。
- 前記脂質は、脂肪酸、モノグリセリド、リン脂質から成る群から選択される、請求項8に記載の発泡成分。
- 前記一以上の可塑剤は、0〜10重量%の量で、好ましくは3〜7重量%の量で、さらに好ましくは4〜6重量%の量で、最も好ましくは5重量%の量で存在する、請求項1〜10の何れか一項に記載の発泡成分。
- 微量の添加物をさらに含む、請求項1〜11の何れか一項に記載の発泡成分。
- 前記添加物は、一以上の乳化剤である、請求項12に記載の発泡成分。
- 前記乳化剤は、モノグリセリド又はジグリセリド又はそれらの組合せである、請求項13に記載の発泡成分。
- 前記タンパク質は、乳タンパク質、例えばカゼイン塩、酸又はレンネットカゼイン、天然ミセルカゼイン、乳清タンパク質単離(isolate);卵タンパク質;エンドウマメタンパク質;コムギタンパク質;大豆タンパク質;それらの混合物又はそれらの加水分解形態から成る群から選択される、請求項1〜14の何れか一項に記載の発泡成分。
- 前記タンパク質はカゼイン塩である、請求項15に記載の発泡成分。
- 請求項1〜16の何れか一項に記載の発泡成分であって、任意に可塑剤を含むタンパク質溶液をスプレー乾燥して粉末を得、該粉末を加圧下、上昇温度でガスに供して、該粉末粒子中に存在する空胞の壁を弱くさせ、該空胞に加圧下でガスを摂取させ、該粉末を冷却して、空胞の壁を硬化させ、圧力を開放することによって得ることができる発泡成分。
- カプチーノ型飲料、ミルクシェーク、インスタントチョコレート飲料、インスタントティー、スープ、ソース、デザートのための発泡剤又はクリーマーにおける使用のための、請求項1〜17の何れか一項に記載の発泡成分。
- 請求項1〜18に記載された発泡成分を含む発泡剤。
- 白色化剤及び請求項1〜18で記載された発泡成分を含むクリーマー。
- 可溶性コーヒー粉末及び可溶性クリーマーを含み、該クリーマーが請求項1〜18に記載の発泡成分を含む、インスタントカプチーノ。
- 可溶性ミルクシェーク粉末及び可溶性発泡剤を含み、該発泡剤が請求項1〜18に記載の発泡成分を含む、インスタントミルクシェーク。
- 請求項1〜18に記載の発泡成分を調製する方法であって、以下の工程を具備する方法:
a)任意に可塑剤を含むタンパク質溶液をスプレー乾燥して、粉末を得る;
b)加圧下、上昇する温度で、前記粉末をガスに供し、前記粉末粒子中に存在する空胞の壁を弱くし、加圧下で、前記空胞に前記ガスを摂取させる;
c)前記粉末を冷却し、空胞の壁を硬化させる;及び、
d)前記圧力を開放する。
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JP2002501733A (ja) * | 1998-01-30 | 2002-01-22 | ザ プロクター アンド ギャンブル カンパニー | 低用量の固形物で食感およびフレーバ感の改良された飲料 |
JP2001292695A (ja) * | 2000-04-07 | 2001-10-23 | Asahi Denka Kogyo Kk | 水中油型乳化組成物 |
JP2005536223A (ja) * | 2002-08-30 | 2005-12-02 | キャンピナ・ビーブイ | 発泡成分及び該成分を含む製品 |
Also Published As
Publication number | Publication date |
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DE60316576D1 (de) | 2007-11-08 |
DK1538924T3 (da) | 2008-02-04 |
EP1538924A1 (en) | 2005-06-15 |
ATE373963T1 (de) | 2007-10-15 |
EA009076B1 (ru) | 2007-10-26 |
JP2005536223A (ja) | 2005-12-02 |
EP1538924B1 (en) | 2007-09-26 |
ES2294356T3 (es) | 2008-04-01 |
US20060110516A1 (en) | 2006-05-25 |
JP2013230149A (ja) | 2013-11-14 |
SI1538924T1 (sl) | 2008-02-29 |
DE60316576T2 (de) | 2008-01-31 |
EA200500423A1 (ru) | 2005-08-25 |
AU2003251715A1 (en) | 2004-03-19 |
PL208669B1 (pl) | 2011-05-31 |
WO2004019699A1 (en) | 2004-03-11 |
PL375710A1 (en) | 2005-12-12 |
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