Process for Preparation of Packaged Heat-Preserved Aqueous Drink Comprising Casein Micelles and Tryptophan-Rich Peptides, and Products so obtained

Abstract

A process to prepare packaged pasteurized or sterilized aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires a heat preservation at a specific pH.

1 . A process for preparing a packaged, aqueous liquid composition comprising 0.5-4%, based on dry weight, on total liquid composition, of casein micelles and 0.1-5% based on dry weight, on total liquid composition, of tryptophan-containing peptide composition having a level of tryptophan of 1-10% by weight, on the tryptophan-containing peptides, which process involves the steps of:
 obtaining mixture comprising water, in an amount of 50-97% by weight based on the total composition, 0.5-4% based on dry weight casein micelles, and 0.1-5% based on dry weight tryptophan-containing peptide composition having a level of tryptophan of 1-10% by weight, on the tryptophan-containing peptides,   subjecting said mixture to a heat preservation treatment at a temperature of 120-150° C.,   packaging the so-obtained liquid product by aseptic packaging, wherein the mixture subjected to a heat preservation treatment has a pH of below 8.1 and above the pH given by the relationship, in which formula casein micelles is expressed as weight % on total formulation:
   pH>0.02* T (° C.)+0.23*(casein micelles in dry weight %)+3.8. 
   
   
   
       2 . The process according to  claim 1 , wherein, prior to the heat preservation treatment, the pH of the matter which is to be subjected to the heat preservation is adjusted to:
   pH>0.02* T (° C.)+0.23*(casein micelles in dry weight %)+3.8.   
   
   
       3 . The process according to  claim 1 , wherein prior to the heat preservation treatment an alkaline or buffering agent is added to one or more of the components of the mixture. 
   
   
       4 . The process according to  claim 1 , wherein the mixture subjected to the heat preservation treatment has a pH of 6.5 to 7. 
   
   
       5 . The process according to  claim 1 , wherein the heat preservation treatment comprises pasteurization by heat, sterilization by heat, or UHT sterilization treatment. 
   
   
       6 . The process according to  claim 1 , wherein the composition comprises 0.5-3% in weight, on total liquid composition, casein micelles. 
   
   
       7 . The process according to  claim 1 , wherein the casein micelles are in the form of dairy protein, concentrated milk, milk, milk powder, skimmed milk powder, butter milk, butter milk powder, milk protein concentrate, or mixtures thereof. 
   
   
       8 . The process according to  claim 1 , wherein the composition is packaged in a Tetrapak, pouch, bottle, bag, or can. 
   
   
       9 . The process according to  claim 1 , wherein the composition further comprises 0.01-0.1% of a thickening gum selected from the group consisting of: carrageenan, locust bean gum, guar gum, tara gum, and mixtures thereof. 
   
   
       10 . The process according to  claim 1 , wherein the composition further comprises 0.5-5% of a starch or starch derivative or starch hydrolysate. 
   
   
       11 . The process according to  claim 1 , wherein the tryptophan-containing peptide composition comprises a peptide composition having a tryptophan to LNAA (weight) ratio of 0.15-1.8. 
   
   
       12 . The process according to  claim 11 , wherein the tryptophan-containing peptide composition is obtained by a process which comprises hydrolyzing hen eggs lysozyme. 
   
   
       13 . The process according to  claim 12 , wherein the lysozyme is hydrolyzed to a DH of 10-40. 
   
   
       14 . The process according to  claim 11 , wherein, after hydrolysis, part of the arginine or lysine containing peptides is removed. 
   
   
       15 . The process according to  claim 1 , wherein the tryptophan-containing peptide composition comprises at least two different di- or tripeptides, whereby two peptides selected from di- or tripeptides are present in an amount of at least 5 mol % of the total amount of di- and tripeptides, and in which tryptophan-comprising peptide composition more than 40 mol % of the peptide-bound tryptophan is present in the form of a di- or a tripeptide. 
   
   
       16 . The process according to  claim 11 , wherein the composition comprises peptides containing the amino acid sequence AW and GNW. 
   
   
       17 . A packaged heat-pasteurized or heat-sterilized composition comprising:
 50-97% by weight based on the total composition, water,   0.54% by dry weight, on total liquid composition, of casein micelles,   0.1-5% by dry weight, on total liquid composition, of tryptophan-containing peptide composition having a level of tryptophan of 1-10% by weight, on the tryptophan-containing peptides,   which composition has a pH of 6.5 to 7.   
   
   
       18 . The packaged composition according to  claim 17 , wherein the amount of casein micelles is 0.5-3% by dry weight, on total liquid composition. 
   
   
       19 . The packaged composition according to  claim 17 , wherein the casein micelles are in the form of concentrated milk, milk, milk powder, skimmed milk powder, butter milk, butter milk powder, milk protein concentrate, milk protein isolate, or mixtures thereof. 
   
   
       20 . The packaged composition according to  claim 17 , wherein the composition further comprises 0.01-0.1% of a thickening gum selected from the group consisting of: carrageenan, locust bean gum, guar gum, tara gum, or mixtures thereof. 
   
   
       21 . The packaged composition according to  claim 17 , wherein the composition further comprises 0.5-5% of a starch or starch derivative or starch hydrolysate. 
   
   
       22 . The packaged composition according to  claim 17 , wherein said tryptophan-containing peptide composition comprises a peptide composition having a tryptophan to LNAA weight ratio of at least 0.15-1.8. 
   
   
       23 . The packaged composition according to  claims 17 , wherein the tryptophan-containing peptide is obtained by hydrolyzing hen eggs lysozyme. 
   
   
       24 . The packaged composition according to  claim 23 , wherein the tryptophan-containing peptide has a DH of between 10 and 40. 
   
   
       25 . A packaged composition according to  claim 17 , wherein the tryptophan-containing peptide composition comprise at least two different di- or tripeptides, whereby two peptides selected from di- or tripeptides are present in an amount of at least 5 mol % of the total amount of di- and tripeptides, and in which tryptophan-comprising peptide composition more than 40 mol % of the peptide-bound tryptophan is present in the form of a di- or a tripeptide. 
   
   
       26 . A packaged composition according to  claim 17 , wherein said tryptophan-containing peptide composition comprises a peptide composition which comprises the amino acid sequences AW and GNW. 
   
   
       27 . A packaged composition according to  claim 26 , wherein the molar ratio of AW to GNW is between 1 to 2 and 5 to 1.