JP6426699B2 - 油の代替物としてオレオソームを含む液体クリーマー組成物及びこれを作製する方法 - Google Patents
油の代替物としてオレオソームを含む液体クリーマー組成物及びこれを作製する方法 Download PDFInfo
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- JP6426699B2 JP6426699B2 JP2016504666A JP2016504666A JP6426699B2 JP 6426699 B2 JP6426699 B2 JP 6426699B2 JP 2016504666 A JP2016504666 A JP 2016504666A JP 2016504666 A JP2016504666 A JP 2016504666A JP 6426699 B2 JP6426699 B2 JP 6426699B2
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Images
Classifications
-
- 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
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- 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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
Description
カラギーナンとスクロースとの乾燥ブレンドを、一緒に混合して調製した(スクロース1250gとカラギーナン3.5g)。この乾燥ブレンドを、熱水(約75℃)2500gに高速で撹拌しながら添加した。次いで、リン酸二カリウム20g及びカゼインナトリウム15gを、継続して撹拌しながらタンクに添加した。
オレオソーム130gを使用したほかは、コーヒー白色料を実施例1のように調製した。
タンパク質2.5g及びオレオソーム750gを使用したほかは、コーヒー白色料を実施例2のように調製した。
タンパク質200g及びオレオソーム25gを使用したほかは、コーヒー白色料を実施例1のように調製した。
クリーマーの、及び液体クリーマーを添加したコーヒー飲料の物理化学的な安定性並びに官能を、専門パネルが判定した。液体クリーマー中に高レベルの沈降物が観察された。
κ−カラギーナン及びι−カラギーナンと、スクロースとの乾燥ブレンドを、一緒に混合して調製した(スクロース1250gとカラギーナン3.5g)。乾燥ブレンドを、熱水(約75℃)2500gに高速で撹拌しながら添加した。次いで、リン酸二カリウム20g及びカゼインナトリウム15gを、継続して撹拌しながらタンクに添加した。
オレオソーム90g及び植物油66gを使用したほかは、コーヒー白色料を実施例5のように調製した。
オレオソーム0.02gを使用したほかは、コーヒー白色料を実施例5のように調製した。
Claims (8)
- 油、タンパク質及び0.005重量%〜0.5重量%のオレオソームを含み、分子量が1500g/モル未満の低分子量乳化剤を含まない、液体クリーマー組成物。
- 1重量%〜15重量%の油を含む、請求項1に記載の液体クリーマー組成物。
- 前記オレオソームが、ダイズ種子、キャノーラ種子、ヒマワリ種子、アマナズナ種子、ベニバナ種子、アマニ種子、トウモロコシ胚芽、又はこれらの組合せからなる群から選択される種子又は胚芽から抽出されている、請求項1又は2に記載の液体クリーマー組成物。
- 請求項1〜3のいずれか一項に記載の液体クリーマー組成物を含む飲料組成物。
- コーヒー飲料組成物、茶飲料組成物、麦芽飲料組成物、シリアル飲料組成物、又はココア飲料組成物である、請求項4に記載の飲料組成物。
- a)水、油、タンパク質及び0.005重量%〜0.5重量%のオレオソームを含み、分子量が1500g/モル未満の低分子量乳化剤を含まない組成物を用意するステップと、
b)前記組成物を均質化して、クリーマー組成物を製造するステップと、
c)UHT処理をするステップと、
d)パッケージに充填するステップと
を含む、液体クリーマー組成物を製造する方法。 - a)飲料組成物ベースを用意するステップと、
b)請求項1〜3のいずれか一項に記載の液体クリーマー組成物を、前記飲料組成物ベースに添加するステップと
を含む、飲料組成物を調製する方法。 - 前記飲料組成物が、コーヒー飲料、茶飲料、麦芽飲料、シリアル飲料、又はココア飲料である、請求項7に記載の方法。
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
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US201361806183P | 2013-03-28 | 2013-03-28 | |
US201361806181P | 2013-03-28 | 2013-03-28 | |
US61/806,181 | 2013-03-28 | ||
US61/806,183 | 2013-03-28 | ||
PCT/EP2014/056110 WO2014154780A1 (en) | 2013-03-28 | 2014-03-27 | Liquid creamer composition comprising oleosomes as replacement for oil and method of making the same |
Publications (2)
Publication Number | Publication Date |
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JP2016514469A JP2016514469A (ja) | 2016-05-23 |
JP6426699B2 true JP6426699B2 (ja) | 2018-11-21 |
Family
ID=50382461
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2016504666A Active JP6426699B2 (ja) | 2013-03-28 | 2014-03-27 | 油の代替物としてオレオソームを含む液体クリーマー組成物及びこれを作製する方法 |
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---|---|
US (1) | US9980500B2 (ja) |
EP (1) | EP2978320B1 (ja) |
JP (1) | JP6426699B2 (ja) |
CN (1) | CN105188387A (ja) |
CA (1) | CA2903584C (ja) |
MX (1) | MX358562B (ja) |
PH (1) | PH12015502215B1 (ja) |
RU (1) | RU2015146307A (ja) |
WO (1) | WO2014154780A1 (ja) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA3001124C (en) | 2015-10-15 | 2023-09-19 | Cargill, Incorporated | Composition containing oleosomes of different size distribution |
WO2017098022A1 (en) * | 2015-12-11 | 2017-06-15 | Nestec S.A. | Aseptic rtd peanut milk and method of making thereof |
US20190069583A1 (en) * | 2016-03-22 | 2019-03-07 | Nestec S.A. | Liquid plant-based creamers with natural hydrocolloids |
AU2017238318A1 (en) * | 2016-03-22 | 2018-08-02 | Nestec S.A. | Nut based liquid creamers and method of making thereof |
AU2018291827A1 (en) * | 2017-06-30 | 2019-10-03 | Societe Des Produits Nestle S.A. | Creamers with improved texture/mouthfeel and method of making thereof |
RU2020112617A (ru) * | 2017-09-14 | 2021-09-27 | Сосьете Де Продюи Нестле С.А. | Композиции забеливателей с маслами, имеющими сверхвысокое содержание олеиновой кислоты |
US20200367521A1 (en) * | 2017-12-01 | 2020-11-26 | Societe Des Produits Nestle S.A. | Creamers with improved texture/mouthfeel and method of making thereof |
EP3727325A1 (en) * | 2017-12-22 | 2020-10-28 | Wageningen Universiteit | Method for the preparation of dried oleosomes |
EP3879990B1 (en) * | 2018-11-14 | 2024-02-28 | Société des Produits Nestlé S.A. | Liquid creamer |
EP3879987A1 (en) * | 2018-11-14 | 2021-09-22 | Société des Produits Nestlé S.A. | Liquid creamer |
EP3879992B1 (en) * | 2018-11-14 | 2024-02-28 | Société des Produits Nestlé S.A. | Liquid creamer and method for its production |
CN109393054B (zh) * | 2018-11-28 | 2021-08-24 | 江南大学 | 一种咖啡和奶茶专用大豆稀奶油制备方法及其产品和应用 |
WO2024115644A1 (en) * | 2022-11-30 | 2024-06-06 | Time-Travelling Milkman B.V. | Sunflower-based cooking cream |
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US4415600A (en) * | 1981-07-27 | 1983-11-15 | Scm Corporation | Spray dried coffee whiteners with reduced milk protein |
JP2797897B2 (ja) | 1993-04-21 | 1998-09-17 | 不二製油株式会社 | コーヒーホワイトナー |
EP0986309B1 (en) | 1997-05-27 | 2008-02-20 | SemBioSys Genetics Inc. | Uses of oil bodies |
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2014
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CA2903584A1 (en) | 2014-10-02 |
CA2903584C (en) | 2021-06-08 |
MX2015013720A (es) | 2016-02-26 |
PH12015502215A1 (en) | 2016-02-01 |
PH12015502215B1 (en) | 2016-02-01 |
RU2015146307A (ru) | 2017-05-03 |
JP2016514469A (ja) | 2016-05-23 |
US20160015049A1 (en) | 2016-01-21 |
CN105188387A (zh) | 2015-12-23 |
WO2014154780A1 (en) | 2014-10-02 |
EP2978320B1 (en) | 2018-05-02 |
EP2978320A1 (en) | 2016-02-03 |
MX358562B (es) | 2018-08-24 |
US9980500B2 (en) | 2018-05-29 |
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