JP2020532998A - マメ類タンパク質ベースの組成物を調製する方法 - Google Patents
マメ類タンパク質ベースの組成物を調製する方法 Download PDFInfo
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- JP2020532998A JP2020532998A JP2020514500A JP2020514500A JP2020532998A JP 2020532998 A JP2020532998 A JP 2020532998A JP 2020514500 A JP2020514500 A JP 2020514500A JP 2020514500 A JP2020514500 A JP 2020514500A JP 2020532998 A JP2020532998 A JP 2020532998A
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- legume
- protein
- aqueous solution
- sodium citrate
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
- A23L11/35—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption combined with heat treatment
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
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Abstract
Description
− マメ科植物タンパク質及びクエン酸ナトリウムの両方を含む水溶液又は懸濁液を調製するステップ、
− マメ科植物タンパク質及びクエン酸ナトリウムを含む前記水溶液又は懸濁液を、125℃〜134℃の温度にて90〜300秒間、又は135℃〜144℃の温度にて90〜210秒間、又は145℃〜155℃の温度にて20〜90秒間加熱殺菌するステップ。
− マメ科植物タンパク質及びクエン酸ナトリウムを含む水溶液又は懸濁液を調製するステップ、
− マメ科植物タンパク質及びクエン酸ナトリウムを含む前記水溶液又は懸濁液を、125℃〜134℃の温度にて90〜300秒間、又は135℃〜144℃の温度にて90〜210秒間、又は145℃〜155℃の温度にて20〜90秒間加熱殺菌するステップ。
れていたことに反して実施されるため、この発見はいっそう驚くべきことである。実際、超高温(UHT)殺菌であって、滅菌されるタンパク質を劣化させないように高温、すなわち135℃〜150℃の温度にて15秒を超えない時間実施される殺菌(すなわち2250℃.sの殺菌スケジュール)を使用することは、現在まで一般的であった。
− 「滑らかなエンドウマメ」及び「しわが寄ったエンドウマメ」の全ての品種並びに
− 「滑らかなエンドウマメ」及び「しわが寄ったエンドウマメ」の全ての突然変異品種であって、
概して意図される用途(ヒトによる消費のための食品、飼料及び/又はその他の用途)を問わない品種。
of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society,1996,pp.77−87の論文に記載された「r変異体」、「rb変異体」、「rug 3変異体」、「rug 4変異体」、「
rug 5変異体」及び「lam変異体」として知られるものである。
ンから得られ、全繊維の最高85%に相当する。
又は135℃〜144℃の温度にて90〜210秒間、又は145℃〜155℃の温度にて20〜90秒間実施される。
ル化剤、可溶性植物繊維、糖、植物油、多糖類、塩化ナトリウム、及び乳化剤から選択される。
− 食餌栄養を目的とする飲料、
− スポーツマン及びスポーツウーマンの栄養を目的とする飲料、
− 乳児栄養を目的とする飲料、
− 臨床栄養を目的とし、且つ/又は栄養不良に罹患している個体を対象とする飲料、
− 高齢者の栄養を目的とする飲料。
エンドウマメタンパク質分離物:NUTRALYS(登録商標)S85F、Roquette Freres(Lestrem、France)
可溶性繊維:NUTRIOSE(登録商標)FM06、Roquette Freres(Lestrem France)
ジェランガム:Kelco gel HM、CP Kelco(Atlanta、Georgia、USA)
グアーガム:VIDOGUM GHK 175、Unipektin Ingredients AG(Eschenz、Switzerland)
モノグリセリド:TYPE P(V)、C16/C18=45:55、Riken Vitamin Co.Ltd.(東京、日本)。
この実施例は、組成物の官能品質の改善に対するエンドウマメタンパク質重量/クエン酸ナトリウム重量比の影響を記載する。
− エンドウマメタンパク質、クエン酸ナトリウム及び添加剤の水溶液の調製、
− 20MPaでの前記溶液の均質化、
− 150℃にて60秒間のこの溶液の殺菌。
− 苦味:1=苦い、5=苦くない;
− 甘味:1=甘くない、5=良好な甘味;
− クリーム性:1=クリーム性がなく、且つ口当たりが悪い、5=クリーム性があり、且つ口当たりが良い。
この実施例の目的は、本組成物の官能品質に対するUHT殺菌条件の影響を記載することである。従って、殺菌条件を変化させることの影響を分析するために、実施例1に記載の組成物1、3及び5を使用した。様々な化合物の量を、表3に示す。
− 苦味:1=苦い、5=苦くない;
− 甘味:1=甘くない、5=良好な甘味;
− クリーム性:1=クリーム性がなく、且つ口当たりが悪い、5=クリーム性があり、且つ口当たりが良い。
− 120〜240秒間の130℃、
− 120〜180秒間の140℃、
− 30〜120秒間の150℃。
Claims (9)
- マメ科植物タンパク質ベースの苦さが低減された組成物を調製するプロセスであって、以下のステップ:
− マメ科植物タンパク質及びクエン酸ナトリウムを含む水溶液又は懸濁液を調製するステップ、及び
− 前記水溶液又は懸濁液を、125℃〜134℃の温度にて90〜300秒間、又は135℃〜144℃の温度にて90〜210秒間、又は145℃〜155℃の温度にて20〜90秒間加熱殺菌するステップ
を含むプロセス。 - マメ科植物タンパク質ベースの苦さが低減された組成物を調製するプロセスであって、以下のステップ:
− マメ科植物タンパク質及びクエン酸ナトリウムを含む水溶液又は懸濁液を調製するステップ、及び
− 125℃〜155℃の温度が適用されるという条件で、8500〜26000℃.sの殺菌スケジュールを適用することによって前記水溶液又は懸濁液を加熱殺菌するステップ
を含むプロセス。 - 前記水溶液又は懸濁液の前記調製が、5〜2500、優先的には20〜1100のマメ科植物タンパク質重量/クエン酸ナトリウム重量(乾燥重量/乾燥重量)比を得るような方法で実施されることを特徴とする、請求項1又は2に記載のプロセス。
- 前記殺菌ステップの前にマメ科植物タンパク質及びクエン酸ナトリウムを含む前記水溶液又は懸濁液を均質化するステップも含むことを特徴とする、請求項1〜3のいずれか一項に記載のプロセス。
- 前記均質化ステップが高圧下で実施されることを特徴とする、請求項4に記載のプロセス。
- 請求項1〜5のいずれか一項に記載のプロセスによって得ることができる、マメ科植物タンパク質ベースの苦さが低減された組成物。
- 1種以上の添加剤も含むことを特徴とする、請求項6に記載の組成物。
- 食品製剤を調製するための請求項6又は7に記載の組成物の使用。
- 前記食品製剤が、以下:
− 食餌栄養を目的とする飲料、
− スポーツマン及びスポーツウーマンの栄養を目的とする飲料、
− 乳児栄養を目的とする飲料、
− 臨床栄養を目的とし、且つ/又は栄養不良に罹患している個体を対象とする飲料、
− 高齢者の栄養を目的とする飲料
からなる群から選択される「レディ・トゥ・ドリンク」飲料であることを特徴とする、請求項8に記載の使用。
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PCT/FR2018/052208 WO2019048804A1 (fr) | 2017-09-11 | 2018-09-10 | Procédé de préparation d'une composition à base de protéines de légumineuses |
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EP3975742A1 (fr) | 2019-05-29 | 2022-04-06 | Roquette Freres | Proteine de legumineuse co-atomisee a flaveur reduite |
FR3127370A1 (fr) | 2021-09-24 | 2023-03-31 | Roquette Freres | Methode de reduction de l’amertume d’une proteine de legumineuse |
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