US2023337709A1PendingUtilityA1

Emulsion with lupine protein

62
Assignee: PROLUPIN GMBHPriority: Jun 30, 2014Filed: Jun 27, 2023Published: Oct 26, 2023
Est. expiryJun 30, 2034(~7.9 yrs left)· nominal 20-yr term from priority
Inventors:Peter EisnerRegina FischlStephanie MittermaierChristian ZacherlSimone ToelstedeDorothee JacobsKlaus SchreiberAndrea Hickisch
A23L 29/10A23L 9/12A23L 33/185A23C 20/025A23C 11/106A23L 11/60A23C 23/00A23V 2002/00A23L 11/50
62
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Claims

Abstract

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Claims

exact text as granted — not AI-modified
1 - 29 . (canceled) 
     
     
         30 . A food product comprising a lupine protein emulsion which contains at least lupine protein and plant fat emulsified in water,
 wherein   the lupine protein comprises a mass fraction in the emulsion which is <3%.   
     
     
         31 . The food product of  claim 30 ,
 wherein   the mass fraction of the lupine protein in the emulsion is <2.5%.   
     
     
         32 . The food product of  claim 30 ,
 wherein   the mass fraction of the lupine protein in the emulsion is ≤1.8%.   
     
     
         33 . The food product of  claim 30 ,
 wherein   the plant fat comprises a mass fraction in the emulsion which is >3%.   
     
     
         34 . The food product of  claim 30 ,
 wherein   a ratio of fat mass to protein mass in the emulsion is >2.   
     
     
         35 . The food product of  claim 30 ,
 wherein   the emulsion has a color with a color value of L*≥88 in the L*a*b* color space.   
     
     
         36 . The food product of  claim 30 ,
 wherein   a mass fraction in the lupine protein of alpha and beta conglutine is ≥80% and a mass fraction of gamma conglutine is between 1 and 10%.   
     
     
         37 . The food product of  claim 30 ,
 wherein   a mass fraction in the lupine protein of gamma conglutine is ≤2.5%.   
     
     
         38 . The food product of  claim 30 ,
 wherein   the emulsion comprises no lupine fat or a mass fraction of lupine fat in the emulsion is less than 0.2%.   
     
     
         39 . The food product of  claim 30 ,
 wherein   the plant fat is a refined fat.   
     
     
         40 . The food product of  claim 39 ,
 wherein   the refined fat is at least one of palm fat and coconut oil.   
     
     
         41 . The food product of  claim 30 ,
 wherein   the emulsion comprises a viscosity of between 1 mPas and 10 mPas at a temperature of 20° C.   
     
     
         42 . The food product of  claim 30 ,
 wherein   the emulsion comprises a pH value of >6.5.   
     
     
         43 . The food product of  claim 30 ,
 wherein   the emulsion comprises a pH value of >7.5.   
     
     
         44 . The food product of  claim 30 ,
 wherein   the plant fat is present in the emulsion with a D90 particle size of <5 μm.   
     
     
         45 . The food product of  claim 30 ,
 wherein   the emulsion comprises a mass fraction of water which is >87%.   
     
     
         46 . The food product of  claim 30 ,
 further comprising   one or more ingredients selected from the group consisting of sugars, flavors, viscosity-influencing carbohydrates, acid-regulating phosphates, minerals, and vitamins.   
     
     
         47 . A method for producing a lupine protein emulsion, comprising
 mixing a lupine protein with water and plant fat,   wherein the plant fat is reduced in size in the mixing process by mechanical energy to form the emulsion, and   wherein a mass fraction of the lupine protein in the emulsion is <3%.   
     
     
         48 . The method of  claim 47 ,
 wherein   the water for the mixing process is heated to a temperature of >30° C.   
     
     
         49 . The method of  claim 47 ,
 wherein   the water for the mixing process is heated to a temperature of >45° C.   
     
     
         50 . The method of  claim 47 ,
 wherein   the mixing process is carried out in a homogenizer at pressures of >200*10 3  hPa.   
     
     
         51 . The method of  claim 47 ,
 wherein   the mixing process is carried out in a homogenizer at pressures of >300*10 3  hPa   
     
     
         52 . The method of  claim 47 ,
 wherein   after the mixing process, the emulsion is heated to a temperature of >95° C. and then cooled down.   
     
     
         53 . The method of  claim 47 ,
 wherein   after the mixing process, the emulsion is heated to a temperature of >119° C. and then cooled down.   
     
     
         54 . The method of  claim 47 ,
 wherein   after the mixing process, the emulsion is heated to a temperature of >120° C. and then cooled down.   
     
     
         55 . The method of  claim 47 ,
 wherein   the lupine protein has a mass fraction of gamma conglutine of ≤2.5%, and a mass fraction of alpha and beta conglutine of ≥80%.   
     
     
         56 . The method of  claim 47 ,
 wherein   the plant fat comprises no fat from lupine seeds.   
     
     
         57 . The method of  claim 47 ,
 wherein   the lupine protein was extracted from lupine seeds which were treated with supercritical CO 2  or with ethanol prior to separation of the protein.

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