JP2019511251A - タンパク質飲料およびその製造方法 - Google Patents
タンパク質飲料およびその製造方法 Download PDFInfo
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- JP2019511251A JP2019511251A JP2019505111A JP2019505111A JP2019511251A JP 2019511251 A JP2019511251 A JP 2019511251A JP 2019505111 A JP2019505111 A JP 2019505111A JP 2019505111 A JP2019505111 A JP 2019505111A JP 2019511251 A JP2019511251 A JP 2019511251A
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- meat
- protein
- weight
- broth
- beverage
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Abstract
本発明によれば、このタンパク質飲料は、その80〜100重量%がミートブロスからなる。このタンパク質飲料は、以下の製造工程、すなわち肉を挽く工程、ミートブロスを製造する工程、挽肉全体を含むミートブロスを沸騰させる工程、なめらかなピューレ状にすり潰す工程、該タンパク質飲料をボトルまたは缶に注ぐ工程、および該タンパク質飲料を殺菌する工程によって製造される。
Description
タンパク質含有飲料は、例えばWO 2007/118610 A1に記載されている。この特許出願の主題は、炭水化物を含む機能性飲料であり、液体媒質に溶解させた少なくとも1種のタンパク質加水分解物と、ロイクロースおよびイソマルツロースからなる群から選択される少なくとも1種のスクロース異性体とを含む。
− 冷却または解凍された肉を、肉挽き器によって挽く工程、
− 得られた挽肉から、粉体などを除去することなく、任意の割合の液体を任意で加えた後にミートブロスを製造する工程、
− ミートブロスを沸騰させる工程、
− 加えた挽肉がすべて含まれているミートブロスを、産業ミキサーなどによってなめらかなピューレ状にすり潰す工程、
− 加えた挽肉がすべて含まれているタンパク質飲料を、ボトルおよび缶に注ぐ工程、ならびに
− 該タンパク質飲料を、115℃を超える温度、好ましくは121℃で殺菌する工程
を含み、前記各工程は順次行われ、工程同士が重複してもよい。
熱量262kJ/62kcal,脂質3.6g,うち飽和脂肪酸1.4g,炭水化物4.0g,うち糖類4.0g,タンパク質3.5g,食塩0.2g。
Claims (12)
- タンパク質飲料であって、該飲料の全重量に対して、3〜20重量%のタンパク質、0.5〜5重量%の脂質、70〜95重量%の水および0.5〜15重量%の炭水化物を含み、炭水化物のうち0.5〜10重量%が糖であり、該飲料の80〜100重量%がミートブロスからなり、加えた挽肉がすべて該タンパク飲料中に保持されている、タンパク質飲料。
- ビタミンおよびミネラルを含み、該ビタミンが、ビタミンA(レチノール)、ビタミンB1(チアミン)、ビタミンB2(リボフラビン)、ビタミンB6(ピリドキシン)、ビタミンC(アスコルビン酸)およびビタミンB3(ナイアシン)からなる群から選択され、該ミネラルが、ナトリウム、カリウム、マグネシウム、カルシウム、鉄およびリンからなる群から選択される、請求項1に記載のタンパク質飲料。
- レシチンおよび少なくとも1種の香味剤をさらに含む、請求項1または2に記載のタンパク質飲料。
- 炭水化物源として、マルトデキストリン、イヌリン、脱脂粉乳およびグアーガムを含む、請求項1〜3のいずれか1項に記載のタンパク質飲料。
- タンパク質源としてミートブロスおよび大豆タンパク質分離物を含む、請求項1〜4のいずれか1項に記載のタンパク質飲料。
- 糖源として蜂蜜を含む、請求項1〜5のいずれか1項に記載のタンパク質飲料。
- 香味剤としてココアパウダーおよびアーモンド香料を含む、請求項1〜6のいずれか1項に記載のタンパク質飲料。
- タンパク質飲料を製造する方法であって、
− 冷却または解凍された肉を、肉挽き器またはその他のすり潰し装置によって挽く工程、
− 得られた挽肉から、粉体などを除去することなく、任意の割合の液体を任意で加えた後にミートブロスを製造する工程、
− ミートブロスを沸騰させる工程、
− 加えた挽肉がすべて含まれているミートブロスを、産業ミキサーなどによってなめらかなピューレ状にすり潰す工程、
− 加えた挽肉がすべて含まれているタンパク質飲料を、ボトルまたは缶に注ぐ工程、および
− 該タンパク質飲料を殺菌する工程
を含み、前記各工程が順次行われ、工程同士が重複してもよい、方法。 - ミートブロスを沸騰させた後に、加熱下の該ブロスと、炭水化物、タンパク質、レシチンおよびアスコルビン酸を含む粉末基材とを混合し、蜂蜜、ココアパウダーおよび香味剤を添加することを含む、請求項8に記載の方法。
- ミートブロスを製造するために、牛肉、特に雄牛の首を使用し、該牛肉を最初に肉挽き器で挽き、塩とコショウとで調味し、スープ用香草とともに水に入れて沸騰させ、成分を最適に浸出させかつ脂質の分離を防止するために約3時間沸騰温度に保ち、その後直ちに前記ピューレ状にすり潰すことが行われる、請求項8または9に記載の方法。
- 前記細かく挽かれた肉を含むミートブロスを、該肉が柔らかくなるまで沸騰させ、その後、補給チューブ内を通過できるようなピューレ状になるまですり潰しを行う、請求項8〜10のいずれか1項に記載の方法。
- 細かく挽かれて柔らかくなるまで加熱された肉を含むミートブロスをピューレ状にすり潰すための、産業ミキサーの使用。
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