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Lupine protein-containing emulsion

A technology of lupin and protein, applied in the field of emulsion containing lupin protein

Active Publication Date: 2017-05-24
PROLUPIN GMBH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, complex emulsions such as milk, pudding, yoghurt and cheese cannot be produced stably with heat pretreated lupine protein

Method used

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  • Lupine protein-containing emulsion
  • Lupine protein-containing emulsion
  • Lupine protein-containing emulsion

Examples

Experimental program
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Embodiment Construction

[0028] In regard to the production of emulsions according to the invention figure 1 In an example, a first lupine protein extracted from lupine seeds and then spray dried is mixed with maltodextrin, dipotassium hydrogen phosphate and water. The mixing is carried out with a dispersing unit, for example, with It was carried out at a temperature of T=50° C. for t=10 minutes at V=6000 u / min. Subsequently, liquid sugar and potassium dihydrogen phosphate were added to the mixture and stirred at T=50° C. for t=10 minutes. In the next step, the molten fat is added, also stirred at T=50°C for t=10 minutes, and mixed homogeneously with the existing mixture by means of the dispersing unit. After this at T=50°C and p=250 / 50*10 3 The homogenization step is carried out at a pressure p of hPa (250 / 50 bar). Finally, the emulsion was ultra-heated to a temperature of T = 140°C for t = 10 seconds.

[0029] In regard to the production of emulsions according to the invention figure 2 In th...

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Abstract

The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass fraction of < 3% in the emulsion. The rheological properties, color, and smell and taste of the emulsion are comparable to those of cow milk and can be processed to various neutral substitute dairy products.

Description

technical field [0001] The present invention relates to an emulsion comprising at least vegetable fat and Lupine protein emulsified in water, and a method for producing said emulsion. Such emulsions can be further processed into food products such as lupine pudding, lupine yoghurt or lupine fresh cheese. Background technique [0002] It is known, for example, that emulsions such as soya milk or oat milk are produced from whole seeds or raw materials. For this purpose, for example, soybeans are ground in water and the fat contained is emulsified together with the protein. Subsequently, insoluble components were separated by centrifugation. The resulting emulsion can be used as a milk substitute product. [0003] A similar method for lupine seeds is described in EP 0449396 A1. Here, lupine seeds are pre-swelled and the resulting "slurry" (possibly with additional water added) pressed out at room temperature to obtain an emulsion of lupine protein and fat. Due to the secon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A23L9/00A23C11/10A23C20/02
CPCA23C11/106A23C20/025A23L9/12A23L33/185A23L29/10A23L11/60A23C23/00A23V2002/00
Inventor 彼得·艾斯纳雷吉娜·菲施尔斯特凡妮·米特迈尔克里斯蒂安·扎歇尔西蒙娜·图尔施特德多萝特·雅各布斯克劳斯·施赖伯安德烈亚·希基施
Owner PROLUPIN GMBH
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