Industrial process for producing a translucent carbonated drink enriched with whey protein isolate

Abstract

The subject matter of this patent of invention is characterised in that it includes the following steps: I) acid hydrolysis and enzymatic hydrolysis of the whey protein isolate: the whey protein isolate, together with demineralised water, is subjected to an enzymatic hydrolysis process, the pH being adjusted to between 6.5 and 8.0, the endopeptidase enzyme from Aspergillus niger being used in this step of the process, promoting enzymatic hydrolysis, which takes place at a controlled temperature of between 35°C and 65°C; II) filtering: the liquid resulting from the enzymatic hydrolysis goes through a filtering process, using a 5 micron filter to remove impurities and unwanted particles; III) pH adjustment: the filtered liquid is transferred to a preparation tank where a mixture of food acidulants is added to adjust the pH of the solution to between 2.9 and 3.2; IV) addition of nutrients, compounds and sweetener: in this step B-complex vitamins, other vitamins, mineral salts, amino acids, coenzyme Q10 and the sweetener steviol glycoside are added; V) heat treatment: In this step, the liquid enriched with nutrients and compounds is subjected to a heat treatment at a controlled temperature of 80°C for 5 to 10 minutes, maintaining precise control of the temperature and heating time while maintaining the translucency of the protein solution produced.

Description

“INDUSTRIAL PROCESS FOR PRODUCTION OF TRANSLUCENT CARBONATED BEVERAGE ENRICHED WITH ISOLATED WHEY PROTEIN” Field of Invention

[0001] The present invention relates to the production of carbonated beverages enriched with whey protein isolate, as well as the enzymatic and acid hydrolysis process to maintain the clarity of the protein solution. More specifically, the present invention encompasses an improved method for adding nutrients, compounds, and sweeteners to a carbonated beverage based on whey protein isolate, ensuring the quality and clarity of the protein solution during the production process, as well as controlling protein denaturation and the formation of undesirable aggregates, while maintaining the clarity of the protein solution through heat treatment. History of the Invention

[0002] We know that proteins are an extremely important part of our diet, being an indispensable element in muscle building and the formation of hormones and enzymes. Proteins also provide not only a source of energy but also amino acids, which are useful for overall cellular growth and repair.

[0003] Therefore, many initiatives have been aimed at adding various types of proteins to beverages in order to increase their nutritional value. U.S. Patent 3,843,802 (Puski, October 22, 1974) states that soy protein, casein, produces acid-soluble products for incorporation into beverages such as carbonated and non-carbonated soft drinks. Another U.S. Patent 3,645,745, dated February 29, 1972, describes the a process for processing sodium, wheat gluten, fish protein concentrate, or microbial protein (Magnino et al.), stating that subjecting a protein molecule to a strongly acidic or basic state alters its physical structure. U.S. Patent 5,641,531, granted June 24, 1997, and Japanese Patent JP 6,918,188, issued August 11, 2021, describe processes for including protein in beverages, focusing on increasing the protein concentration of a simple, water-based, non-carbonated beverage.

[0004] Several technical challenges have been faced in the production of carbonated beverages containing whey protein isolate. One of the main technical challenges is preserving the clarity of the protein solution. Exposure to heat and pH fluctuations can result in protein denaturation, potentially leading to the formation of insoluble protein aggregates and consequent cloudiness of the solution. Furthermore, the addition of nutrients, compounds, and sweeteners can also affect the clarity of the protein solution.

[0005] One of the objectives of this Invention Patent is to overcome the limitations existing in the state of the art, proposing an improved process to produce a carbonated drink enriched with whey protein isolate as well as an enzymatic hydrolysis process with adjusted pH, capable of providing clarity to the protein solution and preserving its translucency by controlling the temperature throughout its production process.

[0006] Therefore, in order to allow for better elucidation of the object in question, it will be described with reference to the following figures, where: Figure 1 graphically illustrates the distribution ratio between the main components of the beverage formulation; Figure 2 illustrates the component tables of the lemon-flavored beverage, as well as their respective production quality parameters; Figure 3 illustrates the component tables of the mate tea and lemon-flavored beverage, as well as their respective production quality parameters; Figure 4 illustrates the component tables of the pineapple-mint-flavored beverage, as well as their respective production quality parameters; Figure 5 illustrates the component tables of the strawberry-acerola-flavored beverage, as well as their respective production quality parameters.

[0007] In accordance with what is illustrated in the figures mentioned above, the “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED BEVERAGE ENRICHED WITH ISOLATED WHEY PROTEIN”, which is the subject of this Invention Patent, consists of a process composed of the following steps: I-) Acid hydrolysis and enzymatic hydrolysis of whey protein isolate: Whey protein isolate, along with demineralized water, undergoes an enzymatic hydrolysis process, adjusting the pH to a range between 6.5 and 8.0, using the enzymes Aspergillus niger endopeptidase, Bacillus licheniformis protease (BLP), and trypsin-like protease (TP), breaking the proteins into smaller peptides. The endopeptidase enzyme acts specifically on the internal peptide bonds of the proteins, promoting enzymatic hydrolysis, which occurs at a controlled temperature between 35°C and 65°C, for a period of 1 to 10 minutes, ensuring the production of soluble protein aggregates; II-) Filtration: The liquid resulting from enzymatic hydrolysis undergoes a filtration process using a 5 micron filter to remove impurities and unwanted particles; III-) pH adjustment: The filtered liquid is transferred to a preparation tank where a mixture of food acidulants (such as citric acid, malic acid or phosphoric acid, for example) is added to adjust the pH of the solution between 2.9 and 3.2, giving microbiological stability and a translucent appearance to the drink; IV-) Addition of nutrients, compounds and sweetener: At this stage, B vitamins, other vitamins, mineral salts (such as calcium, magnesium, zinc and potassium, for example), amino acids, coenzyme Q10 and the sweetener steviol glycoside are added, which gives sweetness to the drink and has a low calorie content, enriching the protein solution with ingredients that are beneficial to the consumer's health; V-) Heat Treatment: In this stage, the liquid enriched with nutrients and compounds is subjected to heat treatment, at a controlled temperature of 80°C, for 5 to 10 minutes, maintaining precise control of the temperature and heating time, minimizing protein denaturation and the formation of unwanted aggregates, maintaining the translucency of the protein solution produced.

[0008] Thus, the production process of the carbonated drink with whey protein isolate involves acid hydrolysis, followed by enzymatic hydrolysis, filtration and, subsequently, the transfer of the liquid to a tank where a mix of food acidulants is added to adjust the pH of the solution between 2.9 and 3.2, resulting in a translucent carbonated drink.

[0009] After adjusting the pH of the solution in the preparation tank, the production process for the translucent carbonated beverage with whey protein isolate includes the addition of vitamins, minerals, amino acids, coenzyme Q10, and the sweetener steviol glycosides. These nutrients and compounds are added to enrich the beverage and provide additional health benefits to the consumer. Vitamins may include, for example, B vitamins, among others. Minerals may include calcium, magnesium, zinc, and potassium, for example. Amino acids are added to complement the amino acid profile present in whey protein isolate, providing a better nutritional balance. Additionally, coenzyme Q10, a natural antioxidant, can be added to contribute its beneficial health properties. Coenzyme Q10 has antioxidant activity and plays an important role in cellular energy metabolism.

[0010] Finally, the sweetener steviol glycoside is added to add sweetness to the beverage, replacing sugar. Steviol glycosides are derived from a plant called Stevia rebaudiana and are considered a natural, low-calorie alternative to conventional sweeteners. The addition of these nutrients, compounds, and sweetener to the carbonated beverage with whey protein.

[0011] This descriptive report deals with a new “INDUSTRIAL PROCESS FOR PRODUCTION OF TRANSLUCENT CARBONATED BEVERAGE ENRICHED WITH ISOLATED WHEY PROTEIN”, presenting, as can be seen from the description and figures presented, some advantages and different applications in relation to existing conventional methods.

[0012] Therefore, having described and illustrated the best embodiment currently contemplated for the implementation of this Invention Patent, numerous modifications and variations in its embodiment may be readily introduced by technicians and experts in the field. However, it is understood that the present invention is not limited to the practical aspects illustrated and described in this report, encompassing within its scope all obvious variations and modifications that may not be described.

[0013] Due to the advantages it offers and also because it is Novel, has Industrial Application and Inventive Activity, it meets all the requirements and meets the necessary conditions to obtain an Invention Patent.

Claims

CLAIMS 1 “INDUSTRIAL PROCESS FOR PRODUCING TRANSLUCENT CARBONATED BEVERAGE ENRICHED WITH ISOLATED WHEY PROTEIN”, characterized by including the following steps: I-) Acid hydrolysis and enzymatic hydrolysis of whey protein isolate: Whey protein isolate, together with demineralized water, is subjected to an enzymatic hydrolysis process, adjusting the pH to the range between 6.5 and 8.0, using in this stage of the process the enzymes Bacillus Licheniformis protease (BLP), trypsin-like protease (TP) and the enzyme endopeptidase from Aspergillus Niger, which acts specifically on the internal peptide bonds of the proteins, breaking the proteins into smaller peptides and promoting enzymatic hydrolysis, which occurs at a controlled temperature between 35°C and 65°C, for a time of 1 to 10 minutes, ensuring the obtaining of soluble protein aggregates; II-) Filtration: The liquid resulting from enzymatic hydrolysis undergoes a filtration process, using a 5 micron filter to remove impurities and unwanted particles; III-) pH adjustment: The filtered liquid is transferred to a preparation tank where a mixture of food acidulants (such as citric acid, malic acid or phosphoric acid, for example) is added to adjust the pH of the solution between 2.9 and 3.2, giving microbiological stability and a translucent appearance to the drink; IV-) Addition of nutrients, compounds and sweetener: In this step, B vitamins, other vitamins, mineral salts (such as calcium, magnesium, zinc and potassium, for example), amino acids, coenzyme Q10 and the sweetener steviol glycoside, which gives the drink sweetness and has a low calorie content, enriching the protein solution with ingredients that are beneficial to the consumer's health. V-) Heat Treatment: In this stage, the liquid enriched with nutrients and compounds is subjected to heat treatment, at a controlled temperature of 80°C, for 5 to 10 minutes, maintaining precise control of the temperature and heating time, minimizing protein denaturation and the formation of unwanted aggregates, maintaining the translucency of the protein solution produced. 2.- “INDUSTRIAL PROCESS FOR PRODUCTION OF CARBONATED DRINK TRANSLUCENT ENRICHED WITH WHEY PROTEIN ISOLATE”, according to Claim 1, characterized by including the following proportion of ingredients in the beverage formulation: Water (excipient QSP), WPI LACPRODAN DL-9213 Protein (49.370g), Citric Acid (5g), L-Leucine (3.55g), Malic Acid (1g), L-Valine (0.925g), L-Isoleucine (0.925g), Emulvit 8973 Vitamin Mix (0.925g), Phosphoric Acid (0.7g), Potassium Sorbate (0.5g), Magnesium Chloride (0.2g), Sodium Benzoate (0.2g), TRIBASIC POTASSIUM PHOSPHATE (0.106g), COENZYME Q10- UBIDECARENONE (0.008g), SODIUM CITRATE (2g). 3.- “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED BEVERAGE ENRICHED WITH ISOLATED WHEY PROTEIN”, according to Claim 1, characterized by including the following parameters for controlling the quality of the beverage produced: i-) °BRIX (%plp) - between 6.0 and 8.2; ii-) ACIDITY (g acid / L) between 7.0 and 8.33; iii-) pH between 2.9 and 3.4; iv-) Co2 (v / v) between 1.0 and 2.5; V-) BENZOIC ACID (mg / 100 ml) - between 16.0 and 17.5; vi-) SORBIC ACID (mg / 100 ml) - between 37.0 and 38.5; vii-) VALIDITY IN THE TANK 12 HOURS. 4.- “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED DRINK ENRICHED WITH ISOLATED WHEY PROTEIN”, according to Claims 1 and 2, characterized by including the following ingredients in the formulation of the lemon-flavored drink: Natural Lemon Flavor HS 25446 (1.5g) and Steviol Glycosides (0.4g). 5.- “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED BEVERAGE ENRICHED WITH ISOLATED WHEY PROTEIN”, according to Claims 1 and 2, characterized by including the following ingredients in the formulation of the drink with mate tea and lemon flavor: Natural Lemon Flavor HS 25446 (1.5g), Aqueous Extract of Yerba Mate (40g) and Steviol Glycosides (0.5g). 6.- “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED BEVERAGE ENRICHED WITH ISOLATED WHEY PROTEIN”, according to Claims 1 and 2, characterized by including the following ingredients in the formulation of the pineapple and mint flavored drink: Natural Pineapple Flavor UP-693-265-3 (2.5g), Mint Flavor IN 34822 (0.050g), and Steviol Glycosides (0.5g). 7.- “INDUSTRIAL PROCESS FOR PRODUCTION OF TRANSLUCENT CARBONATED DRINK ENRICHED WITH ISOLATED WHEY PROTEIN” MILK”, according to Claims 3 and 6, characterized by altering the following quality control parameter of the beverage produced: iii-) pH - between 3.0 and 3.

4. 8.- “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED BEVERAGE ENRICHED WITH ISOLATED WHEY PROTEIN”, according to Claims 1 and 2, characterized by including the following ingredients in the formulation of the strawberry and acerola flavored drink: Natural Strawberry Flavor XF-075-161-6 (2.5g), Acerola Flavor IN LIH 04210198 (1.0g), Red Dye 40 (0.020) and Steviol Glycosides (0.5g).

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