MX336320B - Composicion de bebida no lactea mejorada. - Google Patents

Composicion de bebida no lactea mejorada.

Info

Publication number
MX336320B
MX336320B MX2012014100A MX2012014100A MX336320B MX 336320 B MX336320 B MX 336320B MX 2012014100 A MX2012014100 A MX 2012014100A MX 2012014100 A MX2012014100 A MX 2012014100A MX 336320 B MX336320 B MX 336320B
Authority
MX
Mexico
Prior art keywords
ingredients
dairy beverage
dairy
beverage composition
yield
Prior art date
Application number
MX2012014100A
Other languages
English (en)
Other versions
MX2012014100A (es
Inventor
Neal Allan Bringe
James Casey Waksmonski
Original Assignee
Whitewave Services Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Whitewave Services Inc filed Critical Whitewave Services Inc
Publication of MX2012014100A publication Critical patent/MX2012014100A/es
Publication of MX336320B publication Critical patent/MX336320B/es

Links

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
    • A23C11/10—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
    • 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
    • A23L11/65—Soy drinks

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Agronomy & Crop Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La presente invención se refiere a un método caracterizado porque comprende: adicionar ingredientes a una cámara de mezclado, los ingredientes que comprende; uno o más de primeros ingredientes no lácteos que comprenden proteína; uno o más de segundos ingredientes funcionables para facilitar las reacciones de pardeamiento de Maillard que comprende: un ingrediente que forma azúcares reductores cuando se calientan a una temperatura dentro del intervalo de 79.4°C a 90.5°C (175°F a 195°F) durante un periodo de 1 segundo a 20 segundos, los ingredientes que forman un azúcar reductor, ascorbato de sodio, ascorbato de calcio y ascorbato de potasio; y un ingrediente aumentador de pH, que cuando se procesa, incrementa el pH de una mezcla a dentro del intervalo de 8.0 a 9.0; y uno o más de terceros ingredientes seleccionados del grupo que consiste de estabilizadores, vitaminas, minerales, sabores, sales, antioxidantes, azúcar y agua; mezclar para producir una mezcla que tiene los ingredientes dispersos sustancialmente de manera uniforme por todas partes; calentar la mezcla a una temperatura dentro del intervalo de 79.4°C a 90.5°C (175°F to 195°F) durante un periodo de 1 segundo a 20 segundos; y procesar la mezcla después de calentar la mezcla para producir una bebida no láctea, en donde procesar la mezcla incluye pasteurizar la mezcla.
MX2012014100A 2011-12-06 2012-12-03 Composicion de bebida no lactea mejorada. MX336320B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US13/312,311 US8940353B2 (en) 2011-12-06 2011-12-06 Non-dairy beverage composition

Publications (2)

Publication Number Publication Date
MX2012014100A MX2012014100A (es) 2013-06-18
MX336320B true MX336320B (es) 2016-01-14

Family

ID=47278093

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012014100A MX336320B (es) 2011-12-06 2012-12-03 Composicion de bebida no lactea mejorada.

Country Status (4)

Country Link
US (1) US8940353B2 (es)
EP (1) EP2601843A1 (es)
CA (1) CA2794883C (es)
MX (1) MX336320B (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104509588B (zh) * 2013-09-30 2018-03-06 内蒙古伊利实业集团股份有限公司 一种天然稳定的酸奶及其制备方法
CN105361699A (zh) * 2014-08-21 2016-03-02 重庆瀛淞机械设备制造有限责任公司 快速结皮豆浆锅
ES2603436B1 (es) * 2015-08-24 2017-12-18 Marcos BARRANCO SORINAS Producto alimenticio de alto contenido en hidratos de carbono
US10952457B2 (en) 2015-11-16 2021-03-23 Whitewave Services, Inc. Taste characteristics in soy-based food products using high-protein soybeans
US10736342B2 (en) 2016-03-03 2020-08-11 General Mills, Inc. Aseptic protein beverage and method of preparation
US9615596B2 (en) 2016-03-14 2017-04-11 Kraft Foods Group Brands Llc Protein products and methods for making the same
US11284634B2 (en) 2018-05-08 2022-03-29 Epc Natural Products Co., Ltd. Sweetener and flavor compositions, methods of making and methods of use thereof
US10729274B2 (en) 2018-06-11 2020-08-04 Todd Ewing Cold brew compositions and methods
EP3893655A4 (en) * 2018-12-14 2022-09-14 WhiteWave Services, Inc. METHOD OF PREPARING A PLANT PROTEIN COMPOSITION

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5753295A (en) 1994-04-05 1998-05-19 Goldman; Marc S. Non-dairy composition containing fiber and method for making same
US20050074535A1 (en) 2000-12-20 2005-04-07 Dulebohn Joel I. Soy milk juice beverage
US20080206406A1 (en) * 2004-12-15 2008-08-28 Csm Nederland B.V. Modified Proteins With Altered Aggregation Properties
US8101218B2 (en) 2007-04-02 2012-01-24 Minus Leslie J Nutritional beverage formulation
AU2008257720A1 (en) 2007-05-30 2008-12-04 Amadori Pty Limited Foods and beverages lacking glycation products
US20110070337A1 (en) * 2009-09-21 2011-03-24 Whitewave Services, Inc. Reduced Calorie Soy Beverage

Also Published As

Publication number Publication date
MX2012014100A (es) 2013-06-18
EP2601843A1 (en) 2013-06-12
US8940353B2 (en) 2015-01-27
US20130142933A1 (en) 2013-06-06
CA2794883C (en) 2017-08-15
CA2794883A1 (en) 2013-06-06

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