NO20073346L - Fremgangsmate for fremstilling av en vegetabilsk proteintilsetning for iskrem og iskrem med denne proteintilsetningen - Google Patents

Fremgangsmate for fremstilling av en vegetabilsk proteintilsetning for iskrem og iskrem med denne proteintilsetningen

Info

Publication number
NO20073346L
NO20073346L NO20073346A NO20073346A NO20073346L NO 20073346 L NO20073346 L NO 20073346L NO 20073346 A NO20073346 A NO 20073346A NO 20073346 A NO20073346 A NO 20073346A NO 20073346 L NO20073346 L NO 20073346L
Authority
NO
Norway
Prior art keywords
ice cream
protein
aqueous phase
protein addition
preparing
Prior art date
Application number
NO20073346A
Other languages
English (en)
Inventor
Peter Eisner
Klaus Mueller
Udo Knauf
Gerhard Kloth
Original Assignee
Fraunhofer Ges Forschung
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 Fraunhofer Ges Forschung filed Critical Fraunhofer Ges Forschung
Publication of NO20073346L publication Critical patent/NO20073346L/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Confectionery (AREA)
  • Peptides Or Proteins (AREA)

Abstract

Oppfinnelsen angår en fremgangsmåte for å fremstille en vegetabilsk proteiningrediens for iskrem. I henhold til fremgangsmåten, blir i et proteinekstraheringstrinn en del av lupinproteinet som befinner seg i knuste lupinfrø, oppløst eller i det minste dispergert i en vandig fase, hvor eventuelle fibre som befinner seg i den vandige fasen, blir separert og lupinproteinet blir separert fra den vandige fasen for å tilveiebringe proteiningrediensen. Oppfinnelsen er kjennetegnet ved at for proteinekstraherings- trinnet blir en pH-verdi på 6 < pH < 7 fastsatt for den vandige fasen. Oppfinnelsen angår også en foretrukket ren vegetabilsk iskrem som inneholder det proteinet som er den ingrediensen som ble oppnådd fra lupiner. Iskremen har en tekstur i munnen som kan sammenlignes med den for konvensjonell iskrem, og som delvis overgår kvalitetskriteriene til sistnevnte uttrykt ved følsomheten av kulde og kremaktig konsistens og tekstur.
NO20073346A 2005-01-18 2007-06-29 Fremgangsmate for fremstilling av en vegetabilsk proteintilsetning for iskrem og iskrem med denne proteintilsetningen NO20073346L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005002429 2005-01-18
PCT/DE2006/000054 WO2006076889A2 (de) 2005-01-18 2006-01-17 Verfahren zur herstellung einer pflanzlichen proteinzutat für ein speiseeis sowie speiseeis mit dieser proteinzutat

Publications (1)

Publication Number Publication Date
NO20073346L true NO20073346L (no) 2007-08-17

Family

ID=36293665

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20073346A NO20073346L (no) 2005-01-18 2007-06-29 Fremgangsmate for fremstilling av en vegetabilsk proteintilsetning for iskrem og iskrem med denne proteintilsetningen

Country Status (11)

Country Link
US (1) US20080089990A1 (no)
EP (1) EP1838161B1 (no)
JP (1) JP4824702B2 (no)
KR (1) KR20070095346A (no)
CN (1) CN101111158B (no)
BR (1) BRPI0606635A2 (no)
CA (1) CA2593370A1 (no)
DE (1) DE112006000679A5 (no)
MX (1) MX2007008669A (no)
NO (1) NO20073346L (no)
WO (1) WO2006076889A2 (no)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102006002249B4 (de) * 2006-01-17 2010-12-09 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur Gewinnung einer pflanzlichen Proteinfraktion, insbesondere zur Herstellung von pflanzlichem Speiseeis
DK2112888T3 (en) 2007-01-23 2016-09-26 Prolupin Gmbh Aqueous PLANT PROTEIN PREPARATION AND METHOD OF MAKING SAME
BR112015000381A2 (pt) * 2012-07-09 2017-06-27 Burcon Nutrascience Mb Corp mistura de sobremesa congelada usando produtos de proteína de leguminosas
DE102015201069A1 (de) * 2014-02-14 2015-08-20 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Instantmischung, insbesondere für Softeis, und Verfahren zur Herstellung
DE102015206426A1 (de) * 2014-06-06 2015-12-10 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Faserpräparat aus Lupinensamen
WO2016000939A1 (de) * 2014-06-30 2016-01-07 Fraunhofer-Gesellschaft Zur Foerderung Der Angewanden Forschung E.V. Emulsion mit lupinenprotein
EP3316707A1 (en) * 2015-06-30 2018-05-09 Unilever PLC Vegetable protein-based frozen confection
CN107846955A (zh) 2015-06-30 2018-03-27 荷兰联合利华有限公司 冷冻甜食
CN105533114A (zh) * 2016-01-13 2016-05-04 齐齐哈尔大学 一种豆粉雪糕的配方及制备方法
KR101981133B1 (ko) 2017-07-05 2019-05-22 김아준 단백질 아이스크림 및 이의 제조 방법
CN113907174B (zh) * 2021-10-20 2024-04-12 河南唐玺亲水胶体技术有限公司 一种纯植物亚麻籽冰淇淋及制备方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3649293A (en) * 1968-05-03 1972-03-14 Ralston Purina Co A method for producing a bay protein product
JPS603812B2 (ja) * 1979-05-16 1985-01-30 不二製油株式会社 大豆蛋白の製造法
JPH0499448A (ja) * 1990-08-14 1992-03-31 Kao Corp 油糧種子由来蛋白質
DE69535721T2 (de) * 1994-04-22 2009-03-19 Novozymes A/S Verfahren zur Verbesserung von der Löslichkeit von pflanzlichen Proteinen
GB9718520D0 (en) * 1997-09-01 1997-11-05 Dalgety Plc Functional protein concentrates and isolates
DE19813207C1 (de) * 1997-10-08 1999-06-24 Fraunhofer Ges Forschung Verfahren zur Behandlung und Verarbeitung alkaloid-, öl- und proteinhaltiger Lupinensamen
US6132795A (en) * 1998-03-15 2000-10-17 Protein Technologies International, Inc. Vegetable protein composition containing an isoflavone depleted vegetable protein material with an isoflavone containing material
GB9807256D0 (en) * 1998-04-03 1998-06-03 Du Pont Uk Functional protein compositions,emulsions based thereon and processes for their preparation
DE10101326A1 (de) * 2001-01-13 2002-07-25 Fraunhofer Ges Forschung Verfahren zur Herstellung von emulgierfähigen Proteinprodukten aus einer Ölsaat
IL164282A0 (en) * 2002-03-29 2005-12-18 Bon Coeur Inc Protein isolates, compositions comprising protein isolates and methods of use
EP1405572A1 (en) * 2002-10-04 2004-04-07 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Modified lupin proteins for the preparation of water dispersible product forms of fat soluble compounds
AU2003901942A0 (en) * 2003-04-24 2003-05-15 The State Of Western Australia Through Its Department Of Agriculture Lupin protein-based dairy substitute production
US20050003061A1 (en) * 2003-07-01 2005-01-06 George Weston Foods Limited Process for the production of plant ingredients

Also Published As

Publication number Publication date
MX2007008669A (es) 2007-07-25
JP4824702B2 (ja) 2011-11-30
CN101111158A (zh) 2008-01-23
CN101111158B (zh) 2014-09-03
KR20070095346A (ko) 2007-09-28
JP2008526240A (ja) 2008-07-24
CA2593370A1 (en) 2006-07-27
DE112006000679A5 (de) 2007-12-27
WO2006076889A2 (de) 2006-07-27
WO2006076889A3 (de) 2007-03-22
EP1838161B1 (de) 2015-05-27
BRPI0606635A2 (pt) 2017-06-27
EP1838161A2 (de) 2007-10-03
US20080089990A1 (en) 2008-04-17

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