JP6898102B2 - ルピナスタンパク質を含むエマルション - Google Patents
ルピナスタンパク質を含むエマルション Download PDFInfo
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- JP6898102B2 JP6898102B2 JP2016576051A JP2016576051A JP6898102B2 JP 6898102 B2 JP6898102 B2 JP 6898102B2 JP 2016576051 A JP2016576051 A JP 2016576051A JP 2016576051 A JP2016576051 A JP 2016576051A JP 6898102 B2 JP6898102 B2 JP 6898102B2
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- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 2
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- 244000299461 Theobroma cacao Species 0.000 description 1
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- 235000020191 long-life milk Nutrition 0.000 description 1
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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Classifications
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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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- 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
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23C23/00—Other dairy products
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
-
- 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
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
本発明のエマルションは、ヨーグルト様製品の製造に使用することができる。ルピナスミルク中の糖類、油脂およびタンパク質の含量(乾燥物量:10〜18%)は、適宜調整することができる。さらなる材料を加える際、その成分の溶解性が熱によって増加するのであれば、ルピナスミルクを再度加熱してもよい。次の工程で、ルピナスミルク(20〜45℃)に乳酸菌を播種し、pHが4.3±0.2に達するまで30〜40℃で発酵させる。次いで、1〜4℃で24時間冷却する。発酵中および冷却中は、ヨーグルトをできる限り静かに保管する。しっかりと固まったヨーグルト、滑らかなヨーグルトのいずれをも作製することが可能である。滑らかなヨーグルトは、冷却工程の後にさらに撹拌することによって得られ、これに果実加工品または香味料を加えてもよい。
本発明のエマルションは、フレッシュチーズ様製品の製造に使用することもできる。ルピナスミルク中の乾燥物量は、油脂またはタンパク質の添加によって好適に増加させることができる。さらに、増粘剤または粘度増強物質(たとえば柑橘類の繊維)および無機質を添加して、フレッシュチーズの口当たりおよび風味を向上させることができる。フレッシュチーズを製造するには、本発明のルピナスミルクに20〜45℃で乳酸菌培養物を播種し、pHが4.5未満に達するまで30〜40℃で発酵させる。次いで、生じたホエーをいわゆるカード(凝固したエマルション)から分離する。得られたフレッシュチーズ様製品を容器に入れる。香味料、香辛料またはさらなる安定化剤を加えてもよく、必要に応じて再度熱処理した後に、1〜6℃で保存する。
Claims (17)
- ルピナスタンパク質を含むエマルションであって、
ルピナスタンパク質と水中に乳化された植物性油脂とを少なくとも含み、
L*a*b*色空間における色値L*が88以上である色を有し、
該エマルション中の該ルピナスタンパク質の質量分率が1.8%以下であり、
該ルピナスタンパク質中のα−コングルチンとβ−コングルチンとを合わせた質量分率が80%以上であり、γ−コングルチンの質量分率が2.5%以下であり、
該エマルション中のルピナス油脂の質量分率が0.2%未満であり、
該エマルション中の植物性油脂の粒子径D90が5μm未満であることを特徴とするエマルション。 - 前記エマルション中の前記植物性油脂の質量分率が3%を超えることを特徴とする、請求項1に記載のエマルション。
- 前記エマルション中の前記ルピナスタンパク質に対する前記植物性油脂の質量比が2を超えることを特徴とする、請求項1又は2に記載のエマルション。
- 前記植物性油脂が、精製油脂であり、具体的にはパーム油脂および/またはココナッツ油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エマルション。
- 20℃における粘度が1mPa・s〜10mPa・s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エマルション。
- pHが6.5を超え、特に好ましくはpHが7.5を超えることを特徴とする、請求項1〜5のいずれか一項に記載のエマルション。
- 前記エマルション中の水の質量分率が87%を超えることを特徴とする、請求項1〜6のいずれか一項に記載のエマルション。
- 糖類、香味料、粘度に影響を及ぼす炭水化物、酸性度を調節するリン酸塩、無機質、および/またはビタミン類をさらに含むことを特徴とする、請求項1〜7のいずれか一項に記載のエマルション。
- 請求項1〜8のいずれか一項に記載のエマルションから製造される食品。
- 請求項1〜8のいずれか一項に記載のエマルションの製造方法であって、
ルピナスタンパク質を水および植物性油脂と混合すること、ならびに
力学的エネルギーを利用した混合過程により前記植物性油脂の粒子の大きさを小さくしてエマルションを形成することを含み、
前記エマルション中の前記ルピナスタンパク質の質量分率が1.8%以下であり、
エマルションの製造に使用するルピナスタンパク質中のα−コングルチンとβ−コングルチンとを合わせた質量分率が80%以上であり、γ−コングルチンの質量分率が2.5%以下であることを特徴とする方法。 - 前記ルピナスタンパク質、水及び植物性油脂の混合に使用される水が、30℃を超える温度、好ましくは45℃を超える温度に加熱されていることを特徴とする、請求項10に記載の方法。
- 前記混合過程が、ホモジナイザーを使用して、200×103hPaを超える圧力、好ましくは300×103hPaを超える圧力で行われることを特徴とする、請求項10または11に記載の方法。
- 前記混合過程を行った後に、前記エマルションを加熱して95℃を超える温度とし、次いで冷却することを特徴とする、請求項10〜12のいずれか一項に記載の方法。
- 前記混合過程を行った後に、前記エマルションを加熱して119℃を超える温度、好ましくは120℃を超える温度とし、次いで冷却することを特徴とする、請求項10〜12のいずれか一項に記載の方法。
- γ−コングルチンの質量分率が2.5%以下であり、かつα−コングルチンとβ−コングルチンとを合わせた質量分率が80%以上であるルピナスタンパク質を前記エマルションの製造に使用することを特徴とする、請求項10〜14のいずれか一項に記載の方法。
- ルピナス種子由来の油脂を含まない植物性油脂を前記エマルションの製造に使用することを特徴とする、請求項10〜15のいずれか一項に記載の方法。
- ルピナスタンパク質の分離を行う前にルピナス種子を超臨界CO2またはエタノールで処理し、そのルピナス種子から抽出されたルピナスタンパク質を前記エマルションの製造に使用することを特徴とする、請求項10〜16のいずれか一項に記載の方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102014009676.9 | 2014-06-30 | ||
DE102014009676 | 2014-06-30 | ||
PCT/EP2015/063273 WO2016000939A1 (de) | 2014-06-30 | 2015-06-15 | Emulsion mit lupinenprotein |
Publications (2)
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DE348755C (de) * | 1919-05-31 | 1922-02-14 | Julius Pohl Dr | Verfahren zur Gewinnung von Eiweisskoerpern aus Leguminosensamen |
DE4013894A1 (de) | 1990-02-26 | 1991-08-29 | Eckhard Bremer | Verfahren zur herstellung einer proteinhaltigen lupinenmilch, danach herstellbares produkt, verfahren zu dessen weiterverarbeitung sowie danach herstellbares tofuaehnliches lebensmittel |
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GB9718520D0 (en) * | 1997-09-01 | 1997-11-05 | Dalgety Plc | Functional protein concentrates and isolates |
EP1405572A1 (en) * | 2002-10-04 | 2004-04-07 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Modified lupin proteins for the preparation of water dispersible product forms of fat soluble compounds |
EP1410719A1 (de) | 2002-10-16 | 2004-04-21 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Biotechnologisch erzeugbares proteinhaltiges Präparat, Verfahren zu seiner Herstellung und seine Verwendung als Lebensmittelzutat |
ITMI20030237A1 (it) * | 2003-02-11 | 2004-08-12 | Indena Spa | Uso della conglutina di lupino per il trattamento del |
AU2003901942A0 (en) * | 2003-04-24 | 2003-05-15 | The State Of Western Australia Through Its Department Of Agriculture | Lupin protein-based dairy substitute production |
ITMI20041308A1 (it) * | 2004-06-29 | 2004-09-29 | Fraunhofer Ges Zur Foerderung... | Processo per la purificazione da seme di lupiom di frazioni proteiche attive sul metabolismo lipidico |
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US20080241343A1 (en) | 2007-03-28 | 2008-10-02 | California Natural Products | Lupin food product base and processes |
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CA2953644A1 (en) | 2016-01-07 |
US20170105441A1 (en) | 2017-04-20 |
EP3160246A1 (de) | 2017-05-03 |
US11730182B2 (en) | 2023-08-22 |
US20230337709A1 (en) | 2023-10-26 |
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