31 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°.

Provided is a milk substitute composition for protein supplementation, which reduces characteristic flavors (taste, sourness) originating from yeast materials.　More specifically, provided are: a milk substitute composition containing a yeast extract fungal residue or a cell-wall lysing enzyme decomposition product of said residue, and characterized in that the total content of free amino acids (especially glutamic acid) in the residue or the decomposition product is less than a prescribed amount; and milk substitute food and drinks containing the composition. Since the characteristic flavors of the yeast are remarkably reduced, the composition of the present invention can be included in various foods and drinks as a milk substitute composition, at concentrations higher than that of conventional products.

The invention relates to the technical field of experimental animal culture, and discloses an immunodeficient nude mouse culture method, which comprises a genotype early-stage identification step based on the morphological characteristics of newborn suckling mouse beards, and specifically comprises the following steps: observing the beards in the mandibular and perinasal areas of a suckling mouse within 12 hours after the suckling mouse is born; if the number of the beards is less than 10, the length is less than 0.5 mm, the beards are curled and hair follicles are sparsely distributed, judging that the beards are homozygotes (nu / nu); if the number is larger than 20, the length is larger than or equal to 1.2 mm, and the seeds grow vertically and are arranged tightly, the seeds are judged to be heterozygotes (n < u / + >). According to the culture method of the immunodeficient nude mice, early-stage accurate screening and efficient culture of the homozygous nude mice can be realized through fine identification of beard forms of newborn suckling mice and milk replacement management of heterozygous breeding mice.

A method is proposed for assessing the stability and quality of dairy products, primary and primary milk-based products (including cheese) or plant-based milk substitutes during storage under specified conditions by aging dairy products, primary and primary milk-based products (including cheese) or plant-based milk substitutes, regularly sampling and analyzing using different parameters. The data set is analyzed using principal component analysis (PCA) and partial least squares (PLS) calibration methods. The calculated age is compared to an actual sample age and a calibration line is provided that can be used to determine an unknown sample age.

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.

The present invention relates to pea proteins having milk flavor characteristics, to a method for producing said pea proteins and to the use of said proteins for the production of food or beverage products, in particular plant-based milk substitutes.

A steam distributor for a coffee machine and a coffee machine are described. The steam distributor includes a rod-like distributor body and an outlet area for discharging steam and / or air from an interior of the distributor body into a surrounding of the distributor body. The outlet area is arranged on an outer surface of the distributor body and is configured to discharge the steam and / or the air in such a way that the steam and / or the air forms a flow which has a tangential flow direction with respect to the distributor body and flows tangentially out of the distributor body. This structure of the distributor body allows milk or a milk substitute liquid to be foamed advantageously, because a circular flow is produced in the milk or the milk substitute liquid.

To provide an emulsified composition that preserves its quality even after frozen storage.SOLUTION: An emulsified composition comprises water, oil or fat, and a protein, wherein the protein is present at the interface between the water and the oil or fat, and wherein the median diameter of the protein particles in a water dispersion of the protein is 1000 nm or less.SELECTED DRAWING: None

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.

A method for producing a tablet configured to be combined with water to produce a milk substitute beverage, the method comprising: pressing plant parts of real nuts, kernels, cereals, and / or other seeds into a shape of the tablet, wherein a major portion of the plant parts is provided as lumps with a lump size exceeding 1 mm; and drying the tablet, so that vitamins and nutrients are preserved in the plant parts

The present invention relates to pea proteins having milk flavor characteristics, to a method for producing said pea proteins and to the use of said proteins for the production of food or beverage products, in particular plant-based milk substitutes.

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.

To provide a plant extract for the production of milk substitutes, which has a smooth mouthfeel and as neutral an odor profile as possible, the invention provides a method comprising the following steps: a) Heat treatment of the plant material obtained from at least one seed selected from the group comprising cereals, pseudocereals and mixtures of these seeds, and b) First enzymatic treatment of the starting material from step a) to obtain a slurry in which starch is almost completely or completely, preferably completely, hydrolyzed, c) Second enzymatic treatment of the slurry from step b) using at least one enzyme selected from the group containing xylanase, beta-glucanase or mixtures thereof, to obtain an extract, and d) optionally concentrating the extract to a final dry mass of 30 to 70 wt.%, preferably 50 wt.%, based on the total weight of the extract, to obtain a concentrated vegetable extract which may also be referred to as a syrup.

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 utility model discloses a double-milk-tank foaming system for a coffee machine. The double-milk-tank foaming system comprises a milk box, wherein the interior of the milk box is divided into two independent milk bins; the box cover covers the opening in the top of the milk box, and the interior of the box cover is hollow to form a containing cavity; the mixing pipe is mounted in the accommodating cavity, and the mixing pipe is connected with a steam pipe which is connected with a steam generator; a discharge pipe and a milk inlet pipe are connected; the mixing pipe is hollow, a steam nozzle is installed in the hollow portion of the mixing pipe, and the air inlet end of the steam nozzle is communicated with the steam pipe. The double-milk-tank foaming system has the advantages that the double-milk-tank foaming system comprises the two independent milk bins, so that a user is allowed to load two different types of milk at the same time, such as whole milk and skim milk, or plant-based milk substitutes such as soymilk and almond milk. By means of the design, the flexibility and practicability of the coffee machine are remarkably improved, and a user can rapidly switch different kinds of milk according to personal taste or specific beverage requirements.

Device (1) for producing a milk substitute, comprising a container (2) with an inner shell (26) defining a cavity (31) and an upper opening (2b) for receiving the ingredients required to produce the milk substitute product and an outlet (3) for removing the ready-to-eat milk product, a lid (14) which is arranged on the opening of the container (2), a stirring device (29) for stirring and dispersing the ingredients received in the container (2), wherein the stirring device (29) comprises at least one driven rotatable stirring element (35) which is arranged in the cavity (31), a cleaning device (60) for the automated cleaning of at least the inner shell (26) of the container (2), and a heating device (28) for heating the inner shell (26) of the container (2), wherein the lid (14) comprises at least one first inlet (41) through which a mixture of ingredients can preferably be fed into the cavity (31) of the container (2), and wherein the lid (14) comprises a closure device (25) with a closure element (24) for selectively opening and closing the first inlet (41), characterized by that the closure element (24) is adjustable via a drive motor (M3) between a closed position in which the closure element (24) closes the inlet (41) and an open position in which the closure element (24) opens the inlet (41).

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.

To provide a milk substitute composition for protein supplementation, which reduces characteristic flavors (taste, sourness) originating from yeast materials.SOLUTION: There are provided: a milk substitute composition containing a yeast extract fungal residue or a cell-wall lysing enzyme decomposition product of the residue, where a total content of free amino acids (especially glutamic acid) in the residue or the decomposition product is less than a prescribed amount; and milk substitute foods and drinks containing the composition. Since characteristic flavors of the yeast are remarkably reduced, the composition of the present invention can be blended in various foods and drinks as the milk substitute composition, at concentrations higher than those of conventional products.SELECTED DRAWING: Figure 1

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 pulse protein, preferably a pea protein or a broad bean protein, having milk flavor properties, to a method for producing said pulse protein, preferably a pea protein or a broad bean protein, and to the use of said protein for the production of a food or beverage product, in particular a plant-based milk substitute.

The invention relates to a method for determining the lactose content # imgabs0 #, the protein content # imgabs1 # and the fat content # imgabs2 #, in particular in a continuous manner, of a flowable medium, in particular milk, milk replacer and / or milk product, comprising the following method steps: ascertaining the frequency-dependent relative permittivity of the medium in the frequency range of the frequency spectrum, the upper limit of the spectrum is 50 GHz, in particular 25 GHz, preferably 14 GHz, and the lower limit of the spectrum is 10 MHz, in particular 50 MHz, preferably 85 MHz; and-calculating a lactose content # imgabs3 #, a protein content # imgabs4 # and a fat content # imgabs5 # on the basis of the ascertained relative permittivity and on the basis of a lactose reference, a protein reference and a fat reference. The invention further relates to a measuring assembly.

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 provides a directly drinkable, yeast-containing beverage that improves the milk-like taste, mellowness, thickness, and lingering of aftertaste of a milk substitute beverage using a yeast material.　Provided is a yeast-containing beverage including a yeast extract residue or a cell wall lytic enzyme decomposition product thereof, said beverage containing 0.1-10 mass% of a sugar and 0.005-0.5 mass% of a salt. This beverage improves the milk-like taste, mellowness, thickness, and lingering of aftertaste of a milk substitute beverage using a yeast material. Therefore, as a yeast-containing beverage, this beverage is more suitable for direct drinking than conventional products.

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 %.

To provide a milk substitute composition for protein supplementation, which reduces characteristic flavors (taste, sourness) originating from yeast materials.SOLUTION: There are provided: a milk substitute composition containing a yeast extract fungal residue or a cell-wall lysing enzyme decomposition product of the residue, where a total content of free amino acids (especially glutamic acid) in the residue or the decomposition product is less than a prescribed amount; and milk substitute foods and drinks containing the composition. Since characteristic flavors of the yeast are remarkably reduced, the composition of the present invention can be blended in various foods and drinks as the milk substitute composition, at concentrations higher than those of conventional products.SELECTED DRAWING: Figure 1

Provided is a milk substitute composition for protein supplementation, which reduces characteristic odors (yeast smell, oil and fat degradation smell, green smell, etc.) derived from yeast materials.　More specifically, provided are: a milk substitute composition containing yeast extract fungal residue or a decomposition product of a cell wall-lysing enzyme of said residue, and characterized in that the total content of straight-chain saturated aliphatic aldehydes having 7 to 9 carbon atoms in the residue is equal to or less than a prescribed amount; and a method for improving the odors of various yeast materials such as yeast extract fungal residue or a cell wall-lysing enzyme decomposition product of said residue. Since the characteristic yeasty odors are remarkably reduced, the composition according to the present invention can be included in various foods and drinks as a milk substitute composition, at concentrations higher than that of conventional products.