WO2017025950A1 - Procédés de préparation de boissons - Google Patents

Procédés de préparation de boissons Download PDF

Info

Publication number
WO2017025950A1
WO2017025950A1 PCT/IL2016/050840 IL2016050840W WO2017025950A1 WO 2017025950 A1 WO2017025950 A1 WO 2017025950A1 IL 2016050840 W IL2016050840 W IL 2016050840W WO 2017025950 A1 WO2017025950 A1 WO 2017025950A1
Authority
WO
WIPO (PCT)
Prior art keywords
mixture
coffee
composition
chocolate
homogenization
Prior art date
Application number
PCT/IL2016/050840
Other languages
English (en)
Inventor
Assaf BASHAN
Ayelet OFEK
David Nini
Original Assignee
Strauss Coffee Israel Ltd.
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 Strauss Coffee Israel Ltd. filed Critical Strauss Coffee Israel Ltd.
Publication of WO2017025950A1 publication Critical patent/WO2017025950A1/fr

Links

Classifications

    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil

Definitions

  • the present disclosure relates to for preparation of beverages, specifically beverages combining coffee and chocolate compositions, by utilizing a high-pressure homogenization method.
  • Coffee and chocolate are well known for their beneficiary properties, inter alia for stimulating, modifying blood pressure and affecting the central nervous system.
  • Recent researches have also recommended the consumption of defined amounts of caffeine and other methylated xanthines (such as theobromine and theophylline found in cocoa solids and cocoa butter) prior to physical exercise, allowing increase of heart rate and improve fat/glycogen burning ratio [1-4].
  • chocolate-flavored coffee beverages are known [5-6]. Such beverages are typically based on adding cocoa solids, cocoa butter, or synthetic chocolate flavoring to coffee-based beverages. Other chocolate-flavored coffee beverages are based on addition of chocolate liquor or syrup, cocoa solids, coffee solids, coffee extracts or combinations thereof to milk or light cream, followed by homogenization and pasteurization processes [7-8]. However, most of the beverages produced by processes known to date are either prepared immediately before consumption or have relatively low stability and short shelf-life, typically between a few days and up to 1- month. Such beverages often require storage under refrigeration conditions, which limits their marketing and consumer consumption.
  • the present disclosure provides a new process for preparing coffee and chocolate containing beverages, which are stable for a period of several months, typically about 4 months, without losing their homogeneity, taste and mouth-feel, even when stored at room temperature. This extremely long period of stability is obtained by a unique high pressure homogenization process, as will be described herein.
  • the present disclosure provides a process for preparing a beverage, comprising:
  • water is first mixed with a chocolate composition and a coffee composition to obtain a homogenous mixture.
  • the main liquid comprising the beverage is water.
  • beverages produced in a process of the invention are substantially dairy-free, meaning the beverages are free of liquid milk or liquid dairy components.
  • the beverage may comprise a limited amount of solid dairy components, such originate from the chocolate composition rather than from added dairy ingredients.
  • the term chocolate composition is meant to encompass compositions of matter comprising at least 10 wt% cocoa solids and at least 10 wt% of cocoa butter.
  • the chocolate composition may further comprise up to 70 wt% sweetener (i.e. sugar, sucrose or any other sweetener) and optionally up to 40 wt% milk solids.
  • the chocolate composition may be provided at a solid form, namely, as blocks, tables, buttons, discs, drops, chips, flakes, shavings, or powdered form.
  • the mixture may require mixing at elevated temperatures until sufficient, at time substantially full, melting of the chocolate composition is obtained.
  • the chocolate composition may be provided in liquid form, i.e. molten chocolate, chocolate extract, chocolate flavor, chocolate liquor and others.
  • the chocolate composition may be unsweetened chocolate, dark or extra dark chocolate (typically containing at least 40% cocoa solids, devoid of milk solids), semi- sweet or bittersweet chocolate (typically containing at least 30% cocoa solids and up to 14 wt% milk solids), or milk chocolate (containing at least 12 wt% milk solids).
  • the chocolate may further contain flavoring agents, such as aromatic oils, flavoring extracts, etc.
  • the mixture comprises between about 10 and about 20 wt% chocolate composition.
  • the mixture (and subsequently the beverage) may comprise 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 wt% of chocolate composition.
  • the mixture may comprise between about 14-18 wt%, or even between about 15-17 wt% chocolate composition.
  • the other main component of the mixture is coffee.
  • coffee composition refers to a dairy-free composition comprising coffee and/or caffeine, such as a coffee extract.
  • the composition consists of coffee, i.e. coffee beans in a form allowing their dissolution or dispersion in water.
  • the term also encompasses finely ground roasted coffee, freeze-dried coffee granules, coffee extract, instant coffee powder, liquid coffee, including espresso or any other dairy-free coffee beverage prepared from any kind of coffee or artificial coffee flavors.
  • the coffee composition is provided in solid (e.g. granulated), liquid or powdered form.
  • the coffee composition is added to the mixture in an amount permitting to obtain a caffeine concentration of at least 90 mg of caffeine per 100 ml of beverage. In other embodiments, the coffee composition may be added to the mixture in an amount permitting to obtain a caffeine concentration of between about 90 and about 100 mg of caffeine per 100 ml of the beverage.
  • the term coffee composition includes mixtures of low-caffeine compositions and caffeine at various ratios. Thus, in some other embodiments, low-caffeine compositions may be used instead of the coffee composition, and caffeine may be added to the mixture in order to achieve the required stimulating effect of the beverage.
  • the water/chocolate/coffee mixture is prepared by mixing the components at an elevated temperature.
  • elevated temperature refers to a temperature enabling at least partial melting and/or dissolution of the chocolate and coffee solids in the water. In some embodiments, the elevated temperature is between about 30 and about 100°C.
  • mixing may be carried out in any suitable container or vessel, open or closed, equipped with a temperature control unit, such as a heating/cooling unit or a heat exchanger, along with means for controlling said unit in response to auto-thermic or the absence of auto-thermic conditions within the vessel; internal temperature gauges for monitoring the mixture's temperature, and mixing means (such as static mixers, propellers and baffles of various geometries, etc.).
  • a temperature control unit such as a heating/cooling unit or a heat exchanger
  • means for controlling said unit in response to auto-thermic or the absence of auto-thermic conditions within the vessel internal temperature gauges for monitoring the mixture's temperature
  • mixing means such as static mixers, propellers and baffles of various geometries, etc.
  • the mixture is mixed at a rate of 1 rpm to 50,000 rpm.
  • the addition of the components to the water may be carried out in a single batch, i.e. adding all of the components together to the water.
  • the components are added to the water in several smaller batches or by a slow flow of components into the water, allowing the formation of a sufficiently homogenous mixture.
  • the sequence of addition of components into the water may be varied; i.e. the chocolate composition may be added first, followed by the coffee composition, or vice versa.
  • the coffee composition may also be added to the water concomitantly with the chocolate composition.
  • the components may be fed into the mixing vessel by any appropriate means known in the art.
  • Solid components may be, for example, added from silos or storage containers, optionally via a dosing unit, may be fed by a spiral auger or a conveyor belt, etc.
  • Components in liquid form may be added by liquid feeding units, capable of transferring liquid component from a reservoir to the mixing vessel.
  • Such feeding units may be connected to the mixing vessel by appropriate tubing system, and may have metering means for measuring exact amount of liquid transferred to the vessel.
  • the mixture is transferred to a unique homogenization process.
  • the homogenization process is carried out at a pressure of at least 800 bars.
  • Homogenization refers to the process of homogenizing the mixture, being the formation of a uniform liquid.
  • the process of homogenization allows to obtain a uniform liquid composition out of non-miscible components, such as a fatty phase and an aqueous phase.
  • the homogenization process breaks down the chocolate-containing fatty phase into small droplets or globules within the coffee- containing aqueous phase.
  • high homogenization pressures allows for obtaining extremely fine and uniform droplets; in other words, the high homogenization pressure permits to obtain a highly-stable emulsion of the fatty chocolate and the aqueous coffee phases, such that the resulting beverage is stable for prolonged periods of time, as well as preserves it's texture and mouth-feel over time.
  • the median size (i.e. Do s) of the droplets or globules is up to 15 ⁇ . Namely, at least 50% of the fat globules formed in the beverage due to the homogenization process have a diameter lower than 15 ⁇ (i.e. ⁇ .5 ⁇ 15 ⁇ ). In other embodiment, the Do s value is between about 5 and 15 ⁇ ; at times between about 6 and 11 ⁇ . In some additional embodiments, at least 90% of the fat globules have a diameter of less than 30 ⁇ (Do.9 ⁇ 30 ⁇ ).
  • the high pressure homogenization process is the elimination of microorganisms which may be present in the mixture.
  • the high homogenization pressure destroys the integrity of the microorganisms' cells, thereby resulting in a beverage which is less prone to development of microbial/fungal contaminations.
  • the homogenization is carried out at significantly high pressures, at times about 3-folds higher than pressures known and typically used in the food industry.
  • the term high (homogenization) pressure generally refers to pressures of at least 800 bars.
  • the homogenization pressure in step (b) is at least 1500 bars. In other embodiments, the homogenization pressure in step (b) is at a range of between 800 and 2000 bars.
  • the high homogenization pressure in some embodiments, is applied for a sufficient period of time to obtain the desired droplet size.
  • the flow of the mixture into the homogenizer may be calibrated to allow obtaining the desired droplets size under constant flow conditions.
  • the high homogenization pressure is applied for between about 1 microsecond and about 1 minute.
  • the beverage may be cooled down to a storage temperature.
  • the process may comprise a step (c) for cooling the mixture to a storage temperature, which may, in some embodiments, be between about 4 and about 25°C.
  • the process may further comprise a step (b') carried out after step (b) (or between steps (b) and (c), where applicable), step (b') comprising homogenizing the mixture at a homogenization pressure lower than 800 bars.
  • the pressure in step (b') is typically lower by an order of magnitude from the high homogenization pressure of step (b).
  • the homogenization pressure in step (b') is at least 100 bars. In other embodiments, the homogenization pressure in step (b') may be at a range of between 150 and 350 bars.
  • the homogenization pressure is applied in step (b'), is applied for a sufficient period of time to obtain the desired droplet size. In such embodiments, the homogenization pressure is applied step (b') for between about 1 microsecond and about 1 minute.
  • the process of the invention comprises the following steps:
  • Both homogenization stages may be carried out in the same homogenization vessel. Alternatively, homogenization may be carried out in separate homogenization units, each suitable for application of the desired homogenization pressure.
  • the beverage may be stored in bulk quantities or divided into individual servings of a desired volume.
  • the beverage is packed in containers of about 60 to 200 ml serving sizes, thereby enabling the consumer to consume a desired and controlled chocolate and caffeine quantities.
  • Dividing, dosing, dispensing and packaging of the prepared beverage may be carried out in aseptic or non-aseptic conditions, and by any means known to a person of skill in the art.
  • the process may further comprise a step (b") of pasteurizing the mixture.
  • Pasteurization of step (b") may be applied after step (b), and where applicable it may be applied after step (b').
  • pasteurization may be carried out at between about 60 and about 95°C and by any means known to a person of skill in the art.
  • the process of the invention may comprise the following steps:
  • the mixture may comprise at least one additive, typically selected from emulsifiers, stabilizers, pH adjusting agents, and combinations thereof.
  • the additives are non-diary additives.
  • the additives may be added at any time during preparation of the mixture.
  • the at least one additive is added to the water at step (a) prior to addition of the chocolate composition and the coffee composition. Nevertheless, the additives may also be added concomitantly with the chocolate compositions and/or the coffee composition, or even before transferring the mixture to the homogenization stage.
  • emulsifier denotes an agent which assists in the formation and stabilization of emulsions, typically by reducing the surface tension difference between the emulsion's components.
  • emulsifiers may be used to reduce the surface tension mismatch between the chocolate fatty phase and the coffee aqueous phase, thereby assisting in stabilizing the emulsion formed during the homogenization stage.
  • the emulsifiers may also assist in forming of an electrically charged layer or a steric hindrance layer at the surface of the droplet/globule, thereby preventing fatty droplets coalescence and maintaining the fine droplets' size over a prolonged period of time without observable phase separation.
  • the emulsifier may be selected from mono- and di- glycerides, lecithins, carrageenan, sucrose esters of fatty acids, citric acid esters of mono- and diglycerides of fatty acids, polyglycerol esters of fatty acids, gellan gum, and others.
  • pH adjusting agent which serves as a buffering agent for maintaining the mixture's (and subsequently the beverages) acidity at a desired level.
  • the pH adjusting agent typically maintains the acidity level at pH values of about 5.3-6.1.
  • the pH adjusting agent may be selected from potassium citrates, calcium citrates, sodium citrates, citric acid, calcium phosphates, sodium phosphates, sodium carbonates, calcium lactate, and others.
  • a sweetener may be added to the mixture.
  • the sweetener may be selected from sugar, saccharine, aspartame, stevia extract, agave syrup, acesulfame, sucralose, mogroside extract, xylitol and mixtures thereof.
  • the sweetener if used, is added to the mixture in an amount such that the beverage is characterized by a Degrees Brix value of between about 18 and 25 °Bx.
  • the term Brix refers to an index indicating the sugar content of a solution, i.e. the mixture or the beverage in the context of the present invention.
  • One (1) degree Brix is equal to 1 gram of sucrose in 100 grams of tested liquid. Namely, the Brix value is equivalent to the content of sugar in 100 grams of product.
  • typical Brix values for beverages prepared from dark chocolate are, for example, in the range of 18-22 °Bx, while typical Brix values for beverages prepared from milk chocolate will be in the range of 20-24 °Bx.
  • the mixture may further comprise at least one preservative, which may be selected from sorbates (such as potassium sorbate and sodium sorbate), sorbic acid, benzoic acid, sodium benzoate, potassium benzoate, and others.
  • sorbates such as potassium sorbate and sodium sorbate
  • sorbic acid such as potassium sorbate and sodium sorbate
  • benzoic acid such as sodium benzoate
  • potassium benzoate such as potassium benzoate
  • others such as sodium benzoate, potassium benzoate, and others.
  • the process of this disclosure may be operated, partially on in-full, by a control unit, equipped with suitable software, enabling controlling various parameters of the process, as well as optional data gathering for statistical and quality control purposes.
  • the term "about” is meant to encompass deviation of +10% from the specifically mentioned value of a parameter, such as temperature, pressure, concentration, etc.
  • Figs. 1A and IB show exemplary fat globules size distributions for beverage produced in a process according to an embodiment of this disclosure: (1A) beverage comprising coffee and a bittersweet chocolate composition, and (IB) beverage comprising coffee and a milk chocolate composition.
  • Fig. 2 shows exemplary fat globules size distributions for beverage comprising coffee and a bittersweet chocolate composition produced in a process according to an embodiment of this disclosure: as produced (gray line), and after 4 months (black line).
  • Fig. 3 shows exemplary fat globules size distributions for beverage comprising coffee and a milk chocolate composition produced in a process according to an embodiment of this disclosure: as produced (black line), and after 4 months (gray line).
  • a substantially dairy-free beverage containing chocolate and coffee compositions comprising the components as detailed in Table 1, was prepared according to the process of the invention as follows.
  • Chocolate bars cut into suitable chunks sizes was added to the production tank and mixed until melting (e.g. at least 30 minutes) to obtain a homogenous mixture.
  • the liquid was transferred into a high-pressure homogenizer and homogenized in two stages: (a) at 1500 bar - and (b) at 300 bar. Homogenization was carried out at a flow rate of about 400 L/hr.
  • Example 2 The homogenized product was pasteurized at 85 °C for at least 3 seconds and then chilled to room temperature to obtain the final product.
  • Example 2 The homogenized product was pasteurized at 85 °C for at least 3 seconds and then chilled to room temperature to obtain the final product.
  • a dairy-free beverage containing chocolate and coffee compositions comprising the components as detailed in Table 2, was prepared according to the process of the invention, as follows.
  • the liquid was transferred into a high-pressure homogenizer and homogenized at 1800 bar.
  • the homogenized product was pasteurized at 85 °C for at least 3 seconds and then chilled to room temperature to obtain the final product.
  • the high pressure homogenization processes of the invention provide for emulsification of the fatty phase (i.e. cocoa butter and other fatty components originating from the chocolate composition) and the aqueous phase containing, inter alia, the dissolved coffee. Due to the process of the invention, the oil-in-water (O/W) emulsion comprises fat globules having a median size of up to 15 ⁇ .
  • Typical globules size distributions are provided in Figs. 1A and IB.
  • the globule size was measured by using a Malvern Mastersizer (Mastersizer 3000, Malvern Instruments, Worcestershire, UK) with the Hydro MV dispersion unit (Hydro MV, Malvern Instruments, Worcestershire, UK). Samples were dispersed in distilled water, sonicated for 30 seconds and stirred at 1500 rpm. Samples measurements duration was 30 seconds per measurement, at 5-12% obscuration.
  • the mean particle sizes (D0.5) for beverages comprising bittersweet chocolate and milk chocolate compositions are 11.7 and 6.74 ⁇ , respectively.
  • the D0.9 was 25.6 and 23.8 ⁇ , respectively.
  • the beverages produced according to processes of the invention are organoleptically experienced by consumers as having a smooth texture and mouth-feel, predominantly due to the small fat globules size.
  • Processes of the invention result in a thermodynamically relatively stable O/W emulsion due to the fine globules size, which did not exhibit visible phase separation in samples stored at ambient (room) temperatures for about 4 months.
  • Globules size was measured for beverages produced according to a process of the invention. Samples stored for about 4 months at room temperature were compared to "just produced” samples of the same production batch in a protocol similar to that described in Example 3 above. Globules size distributions are shown in Figs. 2-3. As can be clearly seen, the fat globules size distribution did not change significantly at the end of 4 months storage, as compared to "just produced” samples of the same production batch. No visible phase separation was observed.
  • One of the advantages of the process of the invention is obtaining a fine O/W emulsion that does not promote bacterial growth.
  • Microorganism growth was assessed for Staphylococcus aureus, Salmonella, yeast and mould according to Israeli Standards 885/6, 885/7 and 885/8, respectively. Test results (number of colony forming unites per gram sample) are provided in Table 3 below.
  • Beverages produced in a process of the invention demonstrated very low microbial counts over time, attesting to the effectiveness of high pressure homogenization to reduce the globule size below a value that supports microbial growth.
  • samples produced in a high-pressure homogenization process of the invention showed significantly improved stability over samples produced at lower pressures. It is of note that pressures commonly used in the dairy industry (sample 1), resulted in a highly unstable product, demonstrating almost immediate phase separation. Sensory assessment showed that the samples produced according to a process of the invention were reported by tasters as having a smooth and silky mouth-feel, without having an overly-rich fatty sensation; while samples produced in lower homogenization pressures were reported as gritty and unpleasant. Samples of high-pressure homogenization were also reported to taste "sweeter" than those produced in lower homogenization processes, though the content of sugar/sweeteners was similar in all samples.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne des procédés pour préparer des boissons, en particulier, des boissons combinant des compositions de café et de chocolat, par homogénéisation à haute pression.
PCT/IL2016/050840 2015-08-09 2016-08-01 Procédés de préparation de boissons WO2017025950A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL240425A IL240425A (en) 2015-08-09 2015-08-09 Beverage preparation processes
IL240425 2015-08-09

Publications (1)

Publication Number Publication Date
WO2017025950A1 true WO2017025950A1 (fr) 2017-02-16

Family

ID=55646016

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL2016/050840 WO2017025950A1 (fr) 2015-08-09 2016-08-01 Procédés de préparation de boissons

Country Status (2)

Country Link
IL (1) IL240425A (fr)
WO (1) WO2017025950A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1219764A (fr) 1985-02-05 1987-03-31 Guan-Huei Ho Boisson au chocolat non lactee et procede de preparation
US6060105A (en) 1996-10-04 2000-05-09 Nestec S.A. Preparation of a concentrated-milk-base flavoring agent
JP2003180243A (ja) * 2001-12-20 2003-07-02 Mitsubishi Chemicals Corp 乳飲料の製造方法
US6599552B2 (en) 2001-06-22 2003-07-29 Nickolas Kanakaris Grain based dairy beverage
EP1462008A2 (fr) 2003-03-26 2004-09-29 Monica Zanello Boisson, basé sur de la crème, du café et du chocolat aromatisé, et procédé pour sa préparation
US20050233053A1 (en) * 2004-04-15 2005-10-20 Solae, Llc Ultra high pressure homogenization process for making a stable protein based acid beverage
JP2014030395A (ja) * 2012-08-03 2014-02-20 Kirin Beverage Corp 味覚及び風味の改善された還元乳及びその製造方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1219764A (fr) 1985-02-05 1987-03-31 Guan-Huei Ho Boisson au chocolat non lactee et procede de preparation
US6060105A (en) 1996-10-04 2000-05-09 Nestec S.A. Preparation of a concentrated-milk-base flavoring agent
US6599552B2 (en) 2001-06-22 2003-07-29 Nickolas Kanakaris Grain based dairy beverage
JP2003180243A (ja) * 2001-12-20 2003-07-02 Mitsubishi Chemicals Corp 乳飲料の製造方法
EP1462008A2 (fr) 2003-03-26 2004-09-29 Monica Zanello Boisson, basé sur de la crème, du café et du chocolat aromatisé, et procédé pour sa préparation
US20050233053A1 (en) * 2004-04-15 2005-10-20 Solae, Llc Ultra high pressure homogenization process for making a stable protein based acid beverage
JP2014030395A (ja) * 2012-08-03 2014-02-20 Kirin Beverage Corp 味覚及び風味の改善された還元乳及びその製造方法

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
FERNANDEZ-ELIAS ET AL., J SPORT NUTR EXERC METAB, vol. 25, no. 1, 2015, pages 46 - 53
GRAHAM TE, SPORTS MED, vol. 31, no. 11, 2001, pages 785 - 807
MATISSEK R, ZEITSCHRIFT FIIR LEBENSMITTELUNTERSUCHUNG UND FORSCHUNG A, vol. 3, 1997, pages 175 - 187
RASHMI P. DESHPANDE ET AL: "Process development of a chocolate-flavoured peanut-soy beverage", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY., vol. 43, no. 5, May 2008 (2008-05-01), GB, pages 886 - 894, XP055313817, ISSN: 0950-5423, DOI: 10.1111/j.1365-2621.2007.01537.x *
SMITH ET AL., J INTI SOC SPORT NUTR, vol. 7, 2010, pages 10

Also Published As

Publication number Publication date
IL240425A (en) 2016-03-31

Similar Documents

Publication Publication Date Title
EP3599883B1 (fr) Substances alimentaires comprenant des concentrés de protéines de féverole à petits grains traités
US20190110508A1 (en) Nut based liquid creamers and method of making thereof
US20190069583A1 (en) Liquid plant-based creamers with natural hydrocolloids
AU2018344388B2 (en) Natural creamer with high tolerance to acidity and minerals in beverage
US11406112B2 (en) Liquid coconut-based coffee creamer and method of making the same
CN108024553A (zh) 具有低热值的巧克力的生产方法
CN110248558A (zh) 基于天然乳制品的奶精及其制造方法
JP6543741B1 (ja) 冷菓、ソフトクリーム、冷菓原料、及び冷菓の製造方法
WO2017025950A1 (fr) Procédés de préparation de boissons
JP3628638B2 (ja) チョコレート冷菓及びこれに用いるチョコレート冷菓ミックス
RU2142711C1 (ru) Безлактозное молоко (варианты), пищевой продукт (варианты) и способы их получения
JP4523956B2 (ja) 乳製品およびその製造方法
EP1958515B1 (fr) Produit laitier et son procédé de fabrication
JP6774216B2 (ja) 食用起泡性クリーム及び食用ホイップドクリーム
JP7338110B2 (ja) 起泡性水中油型乳化物
JP7385998B2 (ja) 液体飲料及びその製造方法
EP3879990B1 (fr) Crème liquide
JP7160237B2 (ja) 新規ココア飲料およびその製造方法
JP6774215B2 (ja) 食用起泡性クリーム及び食用ホイップドクリーム
CN107105699A (zh) 乳液及其制备方法
JP2020150931A (ja) 冷菓、及び冷菓の製造方法
JP2021108662A (ja) ココア含有顆粒の製造方法
JP2017176048A (ja) チョコレート風味飲食品
JPH05328902A (ja) カカオ脂含有飲料

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16760199

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16760199

Country of ref document: EP

Kind code of ref document: A1