RU2019143151A - Порошкообразный напиток, содержащий пористые частицы и частично агрегированный белок - Google Patents

Порошкообразный напиток, содержащий пористые частицы и частично агрегированный белок Download PDF

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RU2019143151A
RU2019143151A RU2019143151A RU2019143151A RU2019143151A RU 2019143151 A RU2019143151 A RU 2019143151A RU 2019143151 A RU2019143151 A RU 2019143151A RU 2019143151 A RU2019143151 A RU 2019143151A RU 2019143151 A RU2019143151 A RU 2019143151A
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proteins
protein
porous particles
composition
partially aggregated
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RU2019143151A
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RU2019143151A3 (ru
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Марина ДЮПА-ЛАНГЛЕ
Анн-Жюльет ДЕДИС
Сесиль ЖЕЭН-ДЕЛЬВАЛЬ
Маркус КРОЙСС
Венсан Даниель Морис МЁНЬЕ
Сели ПЮК-РЮЛЬЕР
Кристоф Жозеф Этьен ШМИТТ
Мадансинх Натхусинх ВАГХЕЛА
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Сосьете Де Продюи Нестле С.А.
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Priority claimed from PCT/EP2018/064874 external-priority patent/WO2018224537A1/en
Publication of RU2019143151A publication Critical patent/RU2019143151A/ru
Publication of RU2019143151A3 publication Critical patent/RU2019143151A3/ru

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
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    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
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    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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    • A23L2/66—Proteins
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    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23L33/17—Amino acids, peptides or proteins
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    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
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    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
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Claims (22)

1. Порошкообразный напиток, содержащий пористые частицы и частично агрегированные белки, причем пористые частицы имеют аморфную дисперсионную фазу, содержащую подсластитель, растворимый наполнитель и необязательно поверхностно-активное вещество, при этом пористые частицы имеют закрытую пористость от 10 до 80%.
2. Порошкообразный напиток по п. 1, в котором частично агрегированные белки диспергированы в аморфной дисперсионной фазе пористых частиц.
3. Порошкообразный напиток по п. 1 или 2, в котором частично агрегированные белки выбраны из группы, состоящей из соевых белков, яичных белков, рисовых белков, миндальных белков, овсяных белков, гороховых белков, белков картофеля, пшеничных белков, молочных белков и их комбинаций.
4. Порошкообразный напиток по любому из пп. 1-3, в котором частично агрегированные белки имеют размер частиц D4,3 от 1 до 30 мкм.
5. Порошкообразный напиток по любому из пп. 1-4, в котором подсластитель представляет собой сахарозу.
6. Порошкообразный напиток по любому из пп. 1-5, в котором аморфная дисперсионная фаза пористых частиц содержит сахарозу и обезжиренное молоко.
7. Порошкообразный напиток по любому из пп. 1-6, в котором аморфная дисперсионная фаза пористых частиц содержит сахарозу, лактозу, частично агрегированный молочный белок и необязательно молочный жир.
8. Порошкообразный напиток по любому из пп. 1-7, в котором аморфная дисперсионная фаза пористых частиц содержит сахарозу, мальтодекстрин и частично агрегированный белок, причем белок получен из источника, выбранного из группы, состоящей из яйца, риса, миндаля, пшеницы и их комбинаций.
9. Способ производства порошкообразного напитка, включающий стадии:
a) обеспечения водной белковой композиции;
b) доведения pH белковой композиции до значений от 5,5 до 7,1;
c) нагревания композиции со стадии b) до температуры от 65°C до 100°C в течение периода времени от 15 секунд до 90 минут с образованием частично агрегированного белка;
d) получения смеси, содержащей подсластитель, растворимый наполнитель и частично агрегированный белок со стадии c);
е) воздействия на смесь, полученную на стадии d), высоким давлением, например от 50 до 300 бар;
f) добавления газа к смеси; и
g) высушивания смеси с образованием пористых частиц, имеющих аморфную дисперсионную фазу.
10. Способ по п. 9, в котором водная белковая композиция со стадии a) содержит сывороточный белок и казеин; на стадии b) pH доводят до значения от 5,8 до 6,2; и на стадии c) композицию нагревают до температуры от 85°C до 100°C в течение периода времени от 1 минуты до 10 минут.
11. Способ по п. 9 или 10, в котором водная белковая композиция со стадии a) содержит обезжиренное молоко или цельное молоко; на стадии b) pH доводят до значения от 6,0 до 6,2; на стадии c) композицию нагревают до температуры от 90°C до 100°C в течение периода времени от 3 минут до 8 минут; и смесь со стадии d) получают добавлением сахарозы в качестве подсластителя.
12. Способ по п. 9, в котором водная белковая композиция со стадии a) имеет концентрацию от 1 до 15 мас.% белка, содержит мицеллярный казеин и сывороточные белки с соотношением казеина и сывороточного белка в диапазоне от 90/10 до 60/40; pH доводят до значения от 6,1 до 7,1 на этапе b) и добавляют двухвалентные катионы для получения концентрации свободных двухвалентных катионов от 3 до 8 ммоль; и на стадии c) композицию нагревают до температуры от 85°C до 100°C в течение периода времени от 30 секунд до 3 минут.
13. Способ по п. 9, в котором водная белковая композиция со стадии a) содержит немолочный белок, выбранный из группы, состоящей из сои, яйца, риса, миндаля, пшеницы и их комбинаций; на стадии b) pH доводят до значения от 5,8 до 6,1; и на стадии c) композицию нагревают до температуры от 65°C до 95°C в течение периода времени от 15 секунд до 90 минут.
14. Способ по любому из пп. 9-13, в котором pH смеси доводят до значения от 6,5 до 7,0 перед распылением и сушкой на стадии g).
15. Способ по любому из пп. 9-14, в котором газ со стадии f) выбран из группы, состоящей из азота, диоксида углерода, аргона, воздуха и оксида азота, а распыление и сушка на стадии g) представляют собой распылительную сушку.
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