JP2022526730A - フィールドビーンタンパク質組成物 - Google Patents
フィールドビーンタンパク質組成物 Download PDFInfo
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- JP2022526730A JP2022526730A JP2021556332A JP2021556332A JP2022526730A JP 2022526730 A JP2022526730 A JP 2022526730A JP 2021556332 A JP2021556332 A JP 2021556332A JP 2021556332 A JP2021556332 A JP 2021556332A JP 2022526730 A JP2022526730 A JP 2022526730A
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Images
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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- 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
- A23J3/14—Vegetable 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
- 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
- A23L33/185—Vegetable proteins
Abstract
Description
- 最初に試料を秤量して、質量m1をグラム単位で測定する。
- 水が完全に蒸発して試料の質量が安定するまで、試料を加熱チャンバ内に置いて水を蒸発させる。好ましくは、温度は、大気圧で105℃である。
- 最終試料を秤量して、質量m2をグラム単位で測定する。
- 固形分含有量=(m2/m1)*100である。
- 本出願で請求される生成物の必要な処理の後に得られる凝固タンパク質のフロックと、
- とりわけ可溶性タンパク質(アルブミン)、塩及び糖を含有する残留可溶物を得ることができる。
第2の画分は、典型的に、発酵及び/又は動物栄養産業において再利用することができる。この目的のためには、細菌学的に安定化させるためにそれを濃縮しなければならない。この目的のために、減圧下での蒸発による濃縮操作は従来どおりであり、フロックを凝固させるものとは異なる第2の加熱工程によって行われる。この操作の間、及びフロック/可溶物の分離中の単純な等電点沈殿の場合、凝固したタンパク質の沈積物がエバポレーター内に堆積する。
- 飲料、特に具体的には食餌性栄養摂取(スポーツ、痩身)のための粉末混合物から再構成される飲料、食事又は臨床の栄養摂取のためのレディ・トゥ・ドリンク飲料、臨床の栄養摂取のための液体(経腸飲料又は輸液)、植物性飲料、
- ヨーグルト(ブレンドヨーグルト、ギリシャヨーグルト、飲むヨーグルトなど)などの発酵乳、
- 植物クリーム(コーヒークリーマー又はホワイトナーなど)、デザートクリーム、冷凍デザート、又はシャーベット、
- ビスケット、マフィン、パンケーキ、栄養バー(痩身又はアスリート用の特定の栄養摂取を目的とした)、パン、特に高タンパク質グルテンフリーのパン、押出し調理によって得られる高タンパク質シリアル(朝食シリアル、スナックを含む「クリスプ」)、
- チーズ、
- 代替肉、代替魚、ソース、特にマヨネーズ。
背景技術の方法では、割合は1.7%である。本発明の方法では、この割合が0.9%に低減される。
1.水と単離物を混合して水性懸濁液を調製して、最終的にpH7での乾燥物の懸濁濃度を15%とする;
2.同軸シリンダモデルDHR2(ティー・エイ・インスツルメント)を備えた応力が加えられたレオメーターに懸濁液を入れる;
3.以下の温度プロファイルを適用して、弾性率G’及び粘性弾性率G”を測定する:
a.フェーズ1:20℃の温度から80℃の温度に10分間で加熱
b.フェーズ2:80℃の温度で110分間安定化
c.フェーズ3:80℃から20℃の温度に30分間で冷却。
- 水と砕いた氷を混合する。
- Kenwood Electronic(英国)のKM231を使用して、60%の水/氷混合物の中にメチルセルロースを分散させる。最大速度で5分間。
- 試験するタンパク質を加えて、Kenwood Electronic(英国)のKM231で混合する。最大速度で10分間。
- 最大の撹拌を行いながら、油を加えて、混合物を更に10分間均質化させる。
- 残りの粉末成分及び残りの40%の水/氷混合物を加える。最大速度で5分間最終撹拌する。
- 2メートルの人工の剥離可能なセルロース系ケーシングであるViscofan(DATSchaub社(ティエ、フランス))に充填する。
-業務用オーブン(Bourgeois oven S2ON1、シリアル番号S2476057)中、湿度をレベル4に制御して100℃で1時間加熱する。
- ソーセージをオーブンから取り出し、室温で安定化させる。
- 人工の剥離可能なセルロース系ケーシングを手で取り除く。
- 分析の前に、ソーセージを塩を加えずに沸騰した飲用水中で5分間加熱し、室温に30分間置く。
- HOTMIX Pro Gastro(製造業者:MATFER FLO、モデル:212502)中、速度3で1分間、フェーズ1の成分を混合する。
- 第2フェーズ及び第3フェーズの成分を低脂肪の場合は速度4及び7で1:30分で加え、高脂肪の場合は第2フェーズの成分を速度3で2分で加える。
- 高脂肪の場合は速度3で1分で第3フェーズの成分を加える。
- 高脂肪の場合は速度3で1分で第4フェーズの成分を加える。
- 低脂肪の場合は速度8で、高脂肪の場合は速度3でエマルションを1分間仕上げる。
- 水を70℃に加熱し、2,000rpmのSylversonで15分間タンパク質単離物を水和させる
- 油以外の他の成分を加えて10分間混合する
- 油を65℃に加熱し、6,000rpmで撹拌しながら加える
- 142℃で5秒間UHT滅菌する
- 75℃で2段階(270バール及び30バール)で均質化する
- 4℃まで冷却する
Claims (13)
- 色がL*a*b測定において70を超える、好ましくは75を超える、更により好ましくは80を超える成分Lによって特徴付けられ、最低pH7での試験Aによる溶解度が総重量の25%未満である、フィールドビーンタンパク質組成物。
- 最低pH7、最高pH8での試験Aによる溶解度が、総重量の25%未満であることを特徴とする、請求項1に記載のタンパク質組成物。
- pH3での試験Aによる溶解度が、総重量の25%未満であることを特徴とする、請求項1又は2に記載のタンパク質組成物。
- タンパク質含有量が、乾燥物に対するタンパク質の重量パーセントとして表して70重量%超、好ましくは80重量%超、更により好ましくは90重量%超であることを特徴とする、請求項1~3のいずれか一項に記載のタンパク質組成物。
- 乾燥物含有量が、80重量%超、好ましくは85重量%超、更により好ましくは90重量%超であることを特徴とする、請求項1~4のいずれか一項に記載のタンパク質組成物。
- 請求項1~5のいずれか一項に記載のタンパク質組成物の製造方法であって、
1)フィールドビーンの種子を使用する工程;
2)前記フィールドビーンの種子をストーンミルによって粉砕し、続いて、得られた前記粉砕物を上昇空気流によって軽質及び重質と呼ばれる2つの画分に分離し、その後、ナイフミルで前記重質画分の2回目の粉砕を行う工程;
3)ローラーミルによって前記重質画分を最後に粉砕して粉を得る工程;
4)pHが6~8、好ましくは7である水性溶媒中に前記粉を懸濁する工程;
5)遠心分離により前記懸濁液から前記固体画分を除去して、液体画分を得る工程;
6)前記液体画分中に含まれる前記フィールドビーンタンパク質の等電点pHで加熱して沈殿させて単離する工程;
7)先に得られた前記フィールドビーンタンパク質を乾燥物重量で15~20%に希釈して、5.5~6.5のpH、好ましくは6.5に中和して、フィールドビーンタンパク質組成物を得る工程;
8)前記フィールドビーンタンパク質組成物を乾燥させる工程、を含むことを特徴とする、方法。 - 工程3で得られた前記粉の平均粒径が、200~400ミクロン、好ましくは300ミクロンであることを特徴とする、請求項6に記載の方法。
- 工程4の前記水性溶媒の温度が、2℃~30℃、好ましくは10℃~30℃、好ましくは15℃~25℃、更により好ましくは20℃に調整されることを特徴とする、請求項6又は7に記載の方法。
- 工程6中の前記液体画分の酸性化が、4~5、好ましくは4.5のpHで行われることを特徴とする、請求項6~8のいずれか一項に記載の方法。
- 工程6中の前記液体画分のpHが、アスコルビン酸によって調整されることを特徴とする、請求項6~9のいずれか一項に記載の方法。
- 工程6の前記加熱温度が、45℃~75℃、好ましくは50℃~70℃、更により好ましくは55℃~65℃、最も好ましくは60℃であり、工程6の前記加熱時間が、5分~25分、好ましくは10~20分、最も好ましくは10分であることを特徴とする、請求項6~10のいずれか一項に記載の方法。
- 工程7がまた、好ましくは135℃の温度でのノズルを介した直接蒸気注入による熱処理、及び65℃へのフラッシュ真空冷却を含むことを特徴とする、請求項6~11のいずれか一項に記載の方法。
- 請求項1~5のいずれか一項に記載の、又は請求項6~12のいずれか一項に記載の方法によって得られるフィールドビーンタンパク質組成物の、特にヒト及び動物の栄養、化粧品、調剤における産業的使用。
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FR1903100A FR3094181B1 (fr) | 2019-03-25 | 2019-03-25 | Composition proteique de feverole |
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PCT/EP2020/058441 WO2020193668A1 (fr) | 2019-03-25 | 2020-03-25 | Composition proteique de feverole |
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FI130330B (en) * | 2020-12-01 | 2023-06-21 | Valio Ltd | Method for making a non-milk-based protein preparation and protein preparation |
FI130327B (en) * | 2020-12-01 | 2023-06-20 | Valio Ltd | Non-dairy edible protein product and method for its preparation |
WO2022265504A1 (en) * | 2021-06-15 | 2022-12-22 | Biorefinery Royalties B.V. | Multiple products from biomaterial |
WO2022263074A1 (en) * | 2021-06-18 | 2022-12-22 | Unilever Ip Holdings B.V. | Oil in water emulsified food composition comprising aquafaba and process for manufacturing the same |
FR3124359A1 (fr) | 2021-06-28 | 2022-12-30 | Roquette Freres | Proteines de legumineuses texturees ayant une fermete amelioree |
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FR2997267B1 (fr) | 2012-10-29 | 2014-11-28 | Roquette Freres | Procede de fabrication de compositions proteiques a faible solubilite, compositions obtenues et leur utilisation dans les produits de panification |
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FR3094181A1 (fr) | 2020-10-02 |
WO2020193668A1 (fr) | 2020-10-01 |
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CA3133430A1 (fr) | 2020-10-01 |
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