12 results about "Milk substitute" patented technology

A machine (10) for inhibiting pathogenic agents during the preparation of beverages based on breast-milk substitutes and / or powdered products or the like is described, comprising: a water line starting from a water tank (3) and ending with at least one water outlet; at least one tank (1) for the powdered preparation, adapted to contain a powdered preparation or the like; said tank (1) being refillable; a compartment (4) adapted to at least partially accommodate said at least one tank (1); at least one hopper element (6) comprising a first inlet (12) adapted to receive the water coming out of said water tank (3) and the powdered preparation delivered by said at least one tank (1) for the powdered preparation and a delivery mouth (13) for delivering the water and preparation mixed, characterized in that: said at least one tank (1) for the powdered preparation can be removably inserted in said machine (10) for preparing a beverage; and in that said hopper element (6) can be coupled with and decoupled from the machine (10); said hopper element (6) comprising a closing element (17) operated to slide between a working position, wherein it does not allow to deliver the water and preparation mixed from said hopper element (6), and an open position, wherein the delivery of the water and preparation mixed from said hopper element (6) is allowed; said closing element (17) being connected to a control unit configured to make said closing element (17) switch from the working position to the opening position once the inner temperature of the liquid inside the hopper element (6) has exceeded a first threshold value and has dropped back down below a second threshold value, said first threshold value being equal to 70°, said second threshold value being equal to 35°.

The application discloses high-content soluble protein and gamma-aminobutyric acid quinoa milk and a preparation method thereof, and belongs to the technical field of plant milk. The preparation method of the quinoa milk is as follows: quinoa seeds are subjected to cold plasma treatment, and then subjected to germination treatment to obtain germinated quinoa; the germinated quinoa is dried and crushed to obtain germinated quinoa powder; Bacillus subtilis fermentation liquor is added to the germinated quinoa powder for fermentation to obtain quinoa powder fermentation liquor; the quinoa powder fermentation liquor is dried to obtain fermented quinoa powder; then water is added and uniformly mixed to obtain quinoa mixed slurry. The quinoa mixed slurry is subjected to enzymolysis to obtain an enzymolysis liquor; coconut oil and a stabilizer are added to the enzymolysis liquor, and high-pressure microjet treatment is performed to obtain the quinoa milk. The prepared quinoa milk has high contents of soluble protein and gamma-aminobutyric acid, can be used as a milk substitute, and can solve the problems of lactose intolerance and unbalanced nutrition of plant milk, so that the quinoa milk has a good application prospect and value in the technical field of plant milk.

Provided are a method for producing a yeast-enzyme-treated product for a milk substitute food having exceptional dispersibility, a treated product obtained thereby, and a milk substitute food / beverage containing said treated product.　The present invention provides: a method for producing a yeast-enzyme-treated product for a milk substitute food / beverage, the method being characterized by comprising (a) treating a yeast extract residue with glucanase and (b) recovering the treated product obtained in (a), and furthermore being characterized in that the glucanase is of at least two kinds, i.e., endo-acting glucanase and exo-acting glucanase; a treated product obtained thereby; and a milk substitute food / beverage containing said treated product. The yeast-enzyme-treated product according to the present invention has better dispersibility than prior-art products and is suitable for blending into a milk substitute food / beverage.

The present invention relates to a method of producing a plant-based milk substitute having a solids content in the range of 30-70%, based on the total weight of the plant-based milk substitute, comprising the steps of dry grinding of a plant-based starting material; production of an aqueous suspension of the dry-ground material in water with stirring at a temperature in the range from 20 to 60°C in the presence of an enzyme; and wet grinding of the suspension obtained at a temperature below 60°C and a pressure of less than 3 bar. The present invention further relates to a plant-based milk substitute having a solids content in the range of 30-70% which is obtainable by this method.

Provided is an emulsion composition exhibiting excellent emulsion stability. An oil-in-water emulsion composition according to one example of the present invention comprises water, oil, and solid particles, wherein the solid particles are present at the interface between the water and the oil, at least a part of the solid particles are plant proteins, and the content ratio of the amphipathic substance to the plant proteins is less than 0.021.

The present invention relates to pea proteins having a milky aromatic profile, to a process for manufacturing these pea proteins, and to the use of said proteins for the manufacture of food or beverage products, in particular plant-based alternatives to milk.

The invention provides a method for preparing human milk substitute fat through multi-step enzyme catalysis transesterification reaction. The method comprises the following steps: catalyzing grease rich in palmitic acid with ethyl oleate and ethyl linoleate by adopting an enzyme to carry out transesterification reaction, after the reaction is finished, crystallizing and separating materials under different low-temperature conditions, and separating out a liquid phase rich in OPO / OPL; the separated solid phase is continuously subjected to an enzyme catalysis reaction until the yield of the product OPO / OPL reaches 90% or above. Compared with a one-step method, the method for preparing human milk substitute fat OPO / OPL based on molecular distillation or acid-base neutralization or adopting a surfactant and solvent fractionation and other traditional two-step or multi-step enzyme method technologies, the method for preparing human milk substitute fat OPO / OPL through multi-step enzyme catalysis transesterification reaction has the advantages of being low in raw material price, mild in reaction condition, free of acid-base use, free of organic solvent introduction, low in carbon and environment-friendly in the whole process, low in cost, easy to operate and the like. And the method has the advantages of simple process operation, easy industrial amplification and the like, and has good industrial application prospects.

The present invention relates to pea proteins having a milky aromatic profile, to a process for manufacturing these pea proteins, and to the use of said proteins for the manufacture of food or beverage products, in particular plant-based alternatives to milk.

The present invention relates to a plant-based alternative milk and a method for manufacturing same, the milk comprising a processed legume product, a processed cereal product, a processed nut product, a processed coconut product, and one or more flavor ingredients selected from the group consisting of butanoic acid, 2-pentanone, octanal, benzaldehyde and δ-undecalactone.

The present invention relates to an oil-in-water emulsion composition which contains solid particles, water, an oil and fat, and at least one component selected from the group consisting of alkali metal salts and polysaccharides, wherein the solid particles are present at the interface between the water and the oil and fat, the solid particles contain gramineous plant-derived proteins, and the content of the gramineous plant-derived proteins relative to the total mass of the solid particles is 50-100 mass %.