JP2022536774A - パルスタンパク質乳化剤 - Google Patents
パルスタンパク質乳化剤 Download PDFInfo
- Publication number
- JP2022536774A JP2022536774A JP2021574166A JP2021574166A JP2022536774A JP 2022536774 A JP2022536774 A JP 2022536774A JP 2021574166 A JP2021574166 A JP 2021574166A JP 2021574166 A JP2021574166 A JP 2021574166A JP 2022536774 A JP2022536774 A JP 2022536774A
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- JP
- Japan
- Prior art keywords
- emulsifier
- plant
- concentrated
- composition
- starch
- 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.)
- Pending
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- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 205
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 55
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 55
- 239000000203 mixture Substances 0.000 claims abstract description 148
- 229920002472 Starch Polymers 0.000 claims abstract description 63
- 235000019698 starch Nutrition 0.000 claims abstract description 63
- 239000008107 starch Substances 0.000 claims abstract description 60
- 239000000839 emulsion Substances 0.000 claims abstract description 49
- 235000013311 vegetables Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 241000196324 Embryophyta Species 0.000 claims description 108
- 235000018102 proteins Nutrition 0.000 claims description 53
- 238000000034 method Methods 0.000 claims description 51
- 235000021251 pulses Nutrition 0.000 claims description 41
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- 238000003860 storage Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 239000007790 solid phase Substances 0.000 claims description 10
- 240000004713 Pisum sativum Species 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
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- 230000000717 retained effect Effects 0.000 claims description 4
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- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical group CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
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- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical group CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
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- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
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- 239000002960 lipid emulsion Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 239000007764 o/w emulsion Substances 0.000 description 1
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- RLOWWWKZYUNIDI-UHFFFAOYSA-N phosphinic chloride Chemical compound ClP=O RLOWWWKZYUNIDI-UHFFFAOYSA-N 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
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- 235000019832 sodium triphosphate Nutrition 0.000 description 1
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- 230000006641 stabilisation Effects 0.000 description 1
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- 230000008961 swelling Effects 0.000 description 1
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Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Agronomy & Crop Science (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- General Preparation And Processing Of Foods (AREA)
- Edible Oils And Fats (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
Description
本出願は、2019年6月18日出願の米国特許仮出願第62/863147号の優先権を主張するものであり、出願の全体を本明細書に組み込む。
本発明は、乳化組成物、より具体的には、植物タンパク質を使用する乳化組成物に関する。
配合物
手順
実施例1-希釈植物系乳化剤を使用する食用組成物
Claims (25)
- 植物系乳化剤であって、水及びパルスタンパク質を含み、前記パルスタンパク質が、任意選択的にエンドウタンパク質、ヒヨコマメタンパク質、又はそれらの混合物であり、前記乳化剤が、少なくとも5°、又は少なくとも約30°、又は少なくとも約35°、又は約30°~約60°、又は約30°~約50°、又は約30°~約40°、又は約35°~約40°、又は約36°~約38°ブリックスを有する、植物系乳化剤。
- 約5%~約20%(w/w)、又は約10%~約20%、又は約13%~約20%、又は約13%~約17%(w/w)の総固形分を有し、任意選択的に、約1重量%~約10重量%、又は約3重量%~約7重量%、又は約4重量%~約6重量%の総可溶性固形分を有する、請求項1に記載の植物系乳化剤。
- 約5°~約10°、又は約5°~約9°、又は約5°~約8°、又は約5°~約7°、又は約6°~約8°、又は約6°~約9°、又は約6°~約8°ブリックスを有する、請求項1又は2に記載の植物系乳化剤。
- サポニンを更に含む、請求項1~3のいずれか一項に記載の植物系乳化剤。
- 粉砕又は未粉砕パルスを水に浸漬して液相及び固相を形成することと、前記固相から前記液相を分離することと、前記液相を保持することと、任意選択的に、液相から液体を除去して、少なくとも約30°、又は少なくとも約35°、又は約30°~約60°、又は約30°~約50°、又は約30°~約40°、又は約35°~約40°、又は約36°~約38°ブリックスを有する溶液を得ることと、を含むプロセスから得られる、請求項1~4のいずれか一項に記載の植物系乳化剤。
- 0.05%未満、又は約0.01%未満、又は本質的に0%のデンプンを有する、請求項1~5のいずれか一項に記載の植物系乳化剤。
- 乳化剤組成物であって、請求項1~6のいずれか一項に記載の植物系乳化剤と、任意選択的に抑制若しくは熱抑制デンプンであり、任意選択的にトウモロコシデンプン、タピオカデンプン、エンドウデンプン、低アミローストウモロコシデンプン又は低アミロースタピオカデンプン、及びそれらの混合物からなる群から選択される、変性又は未変性のデンプンと、を含む、乳化剤組成物。
- 約0.05重量%~約60重量%、又は約0.5重量%~約5重量%、又は約0.5重量%~約2.5重量%、又は約0.5重量%~約2.0重量%、又は約0.5重量%~約1.5重量%、又は約0.5重量%~約1.25重量%、又は約0.5重量%~約1重量%、又は約0.75重量%~約1.2重量%のデンプン分を有する、請求項7に記載の乳化剤組成物。
- 前記デンプンが、前記植物系乳化剤における前記タンパク質と異なる植物源からのものである、請求項7又は8に記載の乳化剤組成物。
- 請求項1~6のいずれか一項に記載の植物系乳化剤又は請求項7~9のいずれか一項に記載の乳化剤組成物と、第2の食用成分と、任意選択的に、約0.5%~約5%、又は約0.5%~約2.5%、又は約0.5%~約2%、又は約0.5%~約1.5%、又は約0.5%~約1.25%、又は約0.5%~約1%、又は約0.75%~約1.2からなる群から選択される量のデンプン分と、を含む食用組成物。
- 油と水のエマルジョンを更に含み、任意選択的に、使用される前記油が、前記組成物の(a)約65重量%~約80重量%、又は約70重量%~約80重量%、又は約71重量%~約80重量%、又は約73重量%~80重量%、又は約75重量%~約80重量%、又は約70重量%~約75重量%、又は73重量%~約75重量%、及び
(b)約20重量%~約40重量%、又は約25重量%~約35重量%、又は約27重量%~約33重量%、からなる群から選択される量である、請求項10に記載の食用組成物。 - 前記植物系乳化剤が、前記組成物の約1重量%~約20重量%、又は1重量%~約10重量%、又は約1重量%~約5重量%、又は約1重量%~約3重量%、又は約3重量%~約5重量%、又は約15重量%~約20重量%の量で使用される、請求項10又は11に記載の食用組成物。
- 5未満又は約3~約5のpHを有する、請求項10~12のいずれか一項に記載の食用組成物。
- 4℃で、1日、1ヶ月、又は3ヶ月の保存後に、約1,000~約50,000cP、又は約15,000~約30,000cP、又は約15,000~約25,000の粘度を有する、請求項10~13のいずれか一項に記載の食用組成物。
- (a)約5%~約10%、又は約8%~約10%、又は約8%~約12%、又は約8%~約15%の液滴が、約20~約22マイクロメートルである液滴サイズ分布、又は
(b)約15~約25マイクロメートル、又は約17~約22マイクロメートル、又は約20~約22マイクロメートルの平均液滴サイズ、
のうちの1つ以上からなる群によって説明される液滴を有し、
及び任意選択的に、前記液滴サイズの説明が、4℃で、1日、1ヶ月、又は3ヶ月のうちの1つ以上の保存後に得られる、請求項10~13のいずれか一項に記載の食用組成物。 - 植物系乳化剤を作製する方法であって、(a)パルス材料を水に浸漬して固相及び液相を得ることと、(b)前記固相を前記液相から分離することと、(c)前記液相を保持することと、を含み、任意選択的に、前記液相が約5°、又は約10°、又は約5°~約9°、又は約5°~約8°、又は約5°~約7°、又は約6°~約8°、又は約6°~約9°、又は約6°~約8°ブリックスを有する、方法。
- 前記ブリックスを維持しながら、保持された前記液相を加熱することを更に含む、請求項16に記載の方法。
- 前記液相が、パルスタンパク質単離物を回収するプロセスの一部として得られる、請求項16又は17に記載の方法。
- 保持された前記液相を濃縮して、少なくとも5°、又は少なくとも約30°、又は少なくとも約35°、又は約30°~約60°、又は約30°~約50°、又は約30°~約40°、又は約35°~約40°、又は約36°~約38°ブリックスを有する液体を得ることを更に含む、請求項16又は18に記載の方法。
- 前述の請求項のいずれか一項に記載の食用組成物を作製する方法であって、前記食用組成物が油と水のエマルジョンと、植物系乳化剤と、を含み、前記方法が、前述の請求項のいずれか一項に記載の前記植物系乳化剤の少なくとも一部を濃縮植物系乳化剤と置き換えることを含み、前記濃縮植物系乳化剤が前記植物系乳化剤に対してブリックスを上昇させている、方法。
- 前記濃縮植物系乳化剤が、前記植物系乳化剤の約1%~約100%、又は少なくとも約10%、又は少なくとも約20%、又は少なくとも約25%、又は少なくとも約30%、又は少なくとも約33%、又は少なくとも約40%、又は少なくとも約50%、又は少なくとも約60%、又は少なくとも約67%、又は少なくとも約70%、又は少なくとも約75%、又は少なくとも約80%、又は少なくとも約90%、又は少なくとも約95%、又は約100%の量で前記植物系乳化剤と置き換わっている、請求項20に記載の方法。
- 前記濃縮植物系乳化剤が、前記希釈植物系乳化剤のブリックスにほぼ等しい、又は前記希釈植物系乳化剤のブリックスよりも約10%、又は約15%、又は約20%、又は約25%、又は約30%低いブリックスを有するように、前記濃縮植物系乳化剤が、前記植物系乳化剤と置き換わっている、請求項20又は21に記載の方法。
- 前記濃縮植物系乳化剤を含む前記食用組成物の水分が、前記希釈植物系乳化剤を含む前記食用組成物の水分とほぼ等しくなるように、前記濃縮植物系乳化剤が、前記希釈植物系乳化剤と置き換わっている、請求項20~22のいずれか一項に記載の方法。
- 前記濃縮植物系乳化剤を含む前記食用組成物の油分が、前記希釈植物系乳化剤を含む前記食用組成物の油分とほぼ等しくなるように、前記濃縮植物系乳化剤が、前記希釈植物系乳化剤と置き換わっている、請求項20~23のいずれか一項に記載の方法。
- 前記濃縮植物系エマルジョンを含む前記組成物が、前記植物系エマルジョンを含む食用組成物とは異なり、前記差異が、(a)前記濃縮植物系エマルジョンを含む前記組成物が、増大した粘度を有する、(b)前記濃縮植物系エマルジョンを含む前記組成物が、平均粒径を減少させる、(c)それらの混合、からなる群から選択される、請求項20~24のいずれか一項に記載の方法。
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US4144087A (en) | 1976-10-22 | 1979-03-13 | Cpc International Inc. | System for separating mill starch to obtain a protein-rich product and a starch-rich product |
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