JPWO2020112009A5 - potato emulsion - Google Patents

potato emulsion Download PDF

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Publication number
JPWO2020112009A5
JPWO2020112009A5 JP2021528463A JP2021528463A JPWO2020112009A5 JP WO2020112009 A5 JPWO2020112009 A5 JP WO2020112009A5 JP 2021528463 A JP2021528463 A JP 2021528463A JP 2021528463 A JP2021528463 A JP 2021528463A JP WO2020112009 A5 JPWO2020112009 A5 JP WO2020112009A5
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Prior art keywords
potato
oil
potato emulsion
weight
amount
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Pending
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JP2021528463A
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JP2022509796A (en
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Priority claimed from SE1851457A external-priority patent/SE542817C2/en
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Publication of JP2022509796A publication Critical patent/JP2022509796A/en
Publication of JPWO2020112009A5 publication Critical patent/JPWO2020112009A5/en
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Claims (18)

０．５～２０重量％の量の加熱処理されたジャガイモと、
０～５重量％の量の少なくとも１つの糖類と、
０．０９～１．０重量％の量の少なくとも１つの植物性乳化剤と、
０．５０～６重量％の量の少なくとも１つの油と、
０．２０～３重量％の量の少なくとも１つの添加植物性タンパク質と、
１００重量％まで加える水と、を備えているジャガイモ製エマルションであって、
前記ジャガイモ製エマルションは油滴径Ｄ［３，２］が０．１～１０μｍである、ジャガイモ製エマルション。 heat-treated potatoes in an amount of 0.5 to 20% by weight;
at least one saccharide in an amount of 0-5% by weight;
at least one vegetable emulsifier in an amount of 0.09 to 1.0% by weight;
at least one oil in an amount of 0.50 to 6% by weight;
at least one added vegetable protein in an amount of 0.20-3% by weight;
water added up to 100% by weight ; and
The potato emulsion has an oil droplet diameter D[3,2] of 0.1 to 10 μm. 前記少なくとも１つの糖類は、単糖、二糖、及びポリオールからなる群から選択される、請求項１記載のジャガイモ製エマルション。 2. The potato emulsion of Claim 1, wherein said at least one saccharide is selected from the group consisting of monosaccharides, disaccharides, and polyols. 前記少なくとも１つの植物性乳化剤は植物レシチンから選択される、請求項１または２に記載のジャガイモ製エマルション。 3. Potato emulsion according to claim 1 or 2, wherein said at least one vegetable emulsifier is selected from vegetable lecithins. 前記植物レシチンは、ナタネレシチン、ヒマワリレシチン、及び大豆レシチンからなる群から選択される、請求項３記載のジャガイモ製エマルション。 4. The potato emulsion of Claim 3, wherein the plant lecithin is selected from the group consisting of rapeseed lecithin, sunflower lecithin, and soy lecithin. 前記少なくとも１つの油は、ナタネ油、オリーブ油、トウモロコシ油、ヒマワリ油、大豆油、ヤシ油、ラッカセイ油、ゴマ油、アマニ油、アボカド油、クルミ油、ピスタチオ油、及びヘーゼルナッツ油からなる群から選択される、請求項１から４のいずれか１項に記載のジャガイモ製エマルション。 The at least one oil is selected from the group consisting of rapeseed oil, olive oil, corn oil, sunflower oil, soybean oil, coconut oil, peanut oil, sesame oil, linseed oil, avocado oil, walnut oil, pistachio oil, and hazelnut oil. Potato emulsion according to any one of claims 1 to 4, wherein the potato emulsion is 前記少なくとも１つの添加植物性タンパク質はジャガイモタンパク質、エンドウ豆タンパク質または大豆タンパク質である、請求項１から５のいずれか１項に記載のジャガイモ製エマルション。 6. A potato emulsion according to any one of the preceding claims, wherein said at least one added vegetable protein is potato protein, pea protein or soy protein. 前記加熱処理されたジャガイモは、少なくとも１００℃に加熱された状態であるジャガイモフレーク、または、少なくとも９８℃で殺菌された状態であるか、もしくは約１１５～１２１℃で高圧蒸気滅菌された状態である丸ごとのジャガイモ及び／またはジャガイモの角切りから選択される、請求項１から６のいずれか１項に記載のジャガイモ製エマルション。 The heat-treated potato is potato flakes that have been heated to at least 100°C, or pasteurized at at least 98°C, or autoclaved at about 115-121°C. 7. Potato emulsion according to any one of the preceding claims, selected from whole potatoes and/or diced potatoes. 前記加熱処理されたジャガイモは、少なくとも１００℃に加熱された状態であるジャガイモフレークである、請求項７記載のジャガイモ製エマルション。 8. The potato emulsion of claim 7, wherein the heat treated potato is potato flakes that have been heated to at least 100<0>C. 前記少なくとも１つの植物性乳化剤は、前記少なくとも１つの油を介して前記ジャガイモ製エマルションに添加される、請求項１から８のいずれか１項に記載のジャガイモ製エマルション。 9. The potato emulsion of any one of claims 1-8, wherein the at least one vegetable emulsifier is added to the potato emulsion via the at least one oil. 前記ジャガイモ製エマルションはさらにｐＨ調整剤を備えている、請求項１から９のいずれか１項に記載のジャガイモ製エマルション。 10. The potato emulsion of any one of claims 1-9, wherein the potato emulsion further comprises a pH adjuster. 前記加熱処理されたジャガイモは０．５～１０重量％の量で存在している、請求項１から１０のいずれか１項に記載のジャガイモ製エマルション。 Potato emulsion according to any one of the preceding claims, wherein the heat-treated potato is present in an amount of 0.5-10% by weight. 前記少なくとも１つの糖類は０～３重量％の量で存在している、請求項１から１１のいずれか１項に記載のジャガイモ製エマルション。 Potato emulsion according to any one of the preceding claims, wherein said at least one sugar is present in an amount of 0-3% by weight. 前記少なくとも１つの植物性乳化剤は０．０９～０．５重量％の量で存在している、請求項１から１２のいずれか１項に記載のジャガイモ製エマルション。 Potato emulsion according to any one of the preceding claims, wherein said at least one vegetable emulsifier is present in an amount of 0.09-0.5% by weight. 前記少なくとも１つの油は０．５～３重量％の量で存在している、請求項１から１３のいずれか１項に記載のジャガイモ製エマルション。 Potato emulsion according to any one of the preceding claims, wherein said at least one oil is present in an amount of 0.5-3% by weight. 前記少なくとも１つの添加植物性タンパク質は０．２～１重量％の量で存在している、請求項１から１４のいずれか１項に記載のジャガイモ製エマルション。 Potato emulsion according to any one of the preceding claims, wherein said at least one added vegetable protein is present in an amount of 0.2-1% by weight. 前記ジャガイモ製エマルションはＤ［３，２］の油滴径が０．２～５μｍである、請求項１から１５のいずれか１項に記載のジャガイモ製エマルション。 16. The potato emulsion according to any one of claims 1 to 15, wherein the potato emulsion has a D[3,2] oil droplet size of 0.2-5 μm. 前記ジャガイモ製エマルションは白系色及び／または泡立て可能である、請求項１から１６のいずれか１項に記載のジャガイモ製エマルション。 17. The potato emulsion according to any one of the preceding claims, wherein said potato emulsion is whitish and/or whippable. 前記ジャガイモ製エマルションは、飲料に加えられる、請求項１７記載のジャガイモ製エマルション。 18. The potato emulsion of Claim 17, wherein said potato emulsion is added to a beverage .
JP2021528463A 2018-11-26 2019-11-25 Emulsion made of potatoes for vegans Pending JP2022509796A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
SE1851457-0 2018-11-26
SE1851457A SE542817C2 (en) 2018-11-26 2018-11-26 Vegan potato emulsion
PCT/SE2019/051192 WO2020112009A1 (en) 2018-11-26 2019-11-25 Vegan potato emulsion

Publications (2)

Publication Number Publication Date
JP2022509796A JP2022509796A (en) 2022-01-24
JPWO2020112009A5 true JPWO2020112009A5 (en) 2022-11-25

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US (1) US11839222B2 (en)
EP (1) EP3687298B1 (en)
JP (1) JP2022509796A (en)
KR (1) KR20210094602A (en)
CN (1) CN113038838A (en)
AU (1) AU2019386569B2 (en)
CA (1) CA3121145C (en)
ES (1) ES2955686T3 (en)
SE (1) SE542817C2 (en)
WO (1) WO2020112009A1 (en)

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