MILK SUBSTITUTE

Abstract

The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt. % of emulsifying agent (modified starch and optionally native protein), at least 0.2 wt. % denatured protein, at least 1.0 wt. % of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention el allows for more control of the final composition and organoleptic properties of the milk substitute.

Claims

1. A method of preparing a root-, tuber-, cereal-, nut- or legume-based milk substitute, comprising the steps of preparing an emulsifying agent by a) isolating starch from a root, tuber, cereal, nut or legume to obtain an isolated starch, and modifying at least a portion of said isolated starch to obtain an emulsifying starch, and b) optionally isolating a native protein from a root, tuber cereal, nut or legume to obtain an emulsifying protein; and; isolating denatured protein from a root, tuber, cereal, nut or legume; and providing a plant-based or microbial lipid; and preparing an emulsion comprising at least 0.3 wt. % of said emulsifying agent, at least 0.2 wt. % denatured protein, and at least 1.0 wt. % of said lipid; and wherein the combined amount of said denatured protein and said emulsifying protein, if any, in the emulsion is at least 0.5 wt. %.

2. A method according to claim 1, further comprising the step of preparing a viscosifying starch by isolating starch from a root, tuber, cereal, nut or legume to obtain an isolated starch, and optionally modifying at least a portion of said isolated starch to obtain a viscosifying starch which is different from said emulsifying starch; and preparing the emulsion so that the emulsion comprises said viscosifying starch.

3. A method according to claim 2, wherein said viscosifying starch is a starch selected from an acid-degraded starch, a hydroxypropylated crosslinked starch, an acetylated crosslinked starch, a native starch and a combination of two or more of these starches, which starch is preferably waxy.

4. A method according to claim 1, further comprising the step of preparing an emulsifying protein by isolating a native protein from a root, tuber cereal, nut or legume to obtain an emulsifying protein, and combining the emulsifying starch with the emulsifying protein to obtain the emulsifying agent, wherein the combined amount of said emulsifying protein and said denatured protein in the emulsion is at least 0.5 wt. %, preferably 1-7 wt. %.

5. A method according to claim 4, wherein said emulsifying protein comprises native protease inhibitor.

6. A method according to claim 1, wherein said emulsifying starch is a starch octenyl succinate, preferably a starch octenyl succinate having a degree of substitution of 0.01-0.05, which starch is preferably waxy.

7. A method according to claim 1, wherein said isolated starch, said denatured protein and said emulsifying protein, if present, have been derived from the same species of root, tuber, cereal, nut or legume, preferably from pea, cassava, wheat, sweet potato, yam, sago, taro, corn, pearl millet, maize, soy, rice, oat, almond, cashew, or potato, most preferably potato.

8. A method according to claim 1, wherein the emulsion is prepared by suspending the plant-based or microbial lipid in water to obtain a lipid suspension, and homogenizing at a pressure of at least 25 bar, preferably at least 40 bar, the lipid suspension with the emulsifying agent, denatured protein, and, if present, the viscosifying starch.

9. A method according to claim 1, wherein the emulsion further comprises a sweetener, a calcium salt, a phosphate salt, an organic acid, a mineral acid, one or more vitamins, one or more free amino acids, one or more types of fiber, one or more types of flavonoids, and/or one or more types of minerals, preferably sodium, potassium or magnesium, such as for example sodium or potassium chloride.

10. A root-, tuber-, cereal-, nut- or legume-based milk substitute, comprising at least 1.0 wt. % of a plant-based or microbial lipid; and at least 0.5 wt. % of root-, tuber-, cereal-, nut- or legume-derived protein; and at least 0.3 wt. % of a root-, tuber-, cereal-, nut- or legume-derived emulsifying starch, preferably an OSA-modified starch; wherein at least 40 wt. % of said protein is denatured protein.

11. A milk substitute according to claim 10, wherein said emulsifying starch comprises a starch octenyl succinate, and preferably further comprises a viscosifying starch comprising an acid-degraded starch, a hydroxypropylated crosslinked starch, an acetylated crosslinked starch, native starch or a combination of two or more of these starches, which starch is preferably waxy.

12. A milk substitute according to claim 10, further comprising emulsifying protein.

13. A milk substitute according to claim 10, comprising (a) at least 1.0 wt. %, preferably 1.5-7.5 wt. %, preferably 3-5 wt. %, of the plant-based or microbial lipid; (b) at least 0.3 wt. %, preferably at least 0.5 wt. %, preferably 1.5-7 wt. %, preferably 2-5 wt. % of root-, tuber-, cereal-, nut- or legume-derived protein, which protein is denatured protein; (c) at least 0.3 wt. %, preferably 0.5-7 wt. %, preferably 1-4 wt. % of a root-, tuber-, cereal-, nut- or legume-derived emulsifying starch; and (d) optionally 0-7 wt. %, preferably 1-6 wt. % of a root-, tuber-, cereal-, nut- or legume-derived viscosifying starch; and (e) optionally also at least 0.3 wt. %, preferably at least 0.7 wt. %, more preferably 1.0-7.0 wt. % of root-, tuber-, cereal-, nut- or legume-derived emulsifying protein, preferably comprising protease inhibitor.

14. A milk substitute according to claim 10, further comprising a calcium salt, a phosphate salt, an organic acid, a mineral acid, one or more vitamins, one or more free amino acids, one or more types of fiber, one or more types of flavonoids, and/or one or more types of minerals, preferably sodium, potassium or magnesium, such as for example sodium or potassium chloride.

15. A powder composition for the preparation of a milk substitute according to claim 10, comprising 25-80 wt. % of a root-, tuber-, cereal-, nut- or legume-derived protein, and 20-75 wt. % of a root-, tuber-, cereal-, nut- or legume-derived starch, wherein (i) said starch comprises an emulsifying starch, preferably at least 8 wt. % emulsifying starch, and optionally a viscosifying starch, wherein the emulsifying starch is preferably a starch octenyl succinate, wherein the viscosifying starch comprises an acid-degraded starch, a hydroxypropylated crosslinked starch, an acetylated crosslinked starch, a native starch or a combination of two or more of these starches, wherein the viscosifying starch is preferably a waxy starch, and wherein the emulsifying starch is preferably a waxy starch; and (ii) said protein comprises emulsifying protein, or denatured protein, or both, wherein the emulsifying protein preferably comprises native protease inhibitor.

16. A powder composition according to claim 15, wherein at least 10 wt. % of said protein is native protein comprising protease inhibitor, and at least 25 wt. % of said protein is denatured protein, preferably coagulated protein.

17. A powder composition according to claim 15, wherein the root-, tuber-, cereal-, nut- or legume-derived protein, and the root-, tuber-, cereal-, nut- or legume-derived modified starch have been derived from the same species of root, tuber, cereal, nut or legume, preferably from pea, cassava, wheat, sweet potato, yam, sago, taro, corn, pearl millet, maize, soy, rice, oat, almond, cashew, or potato, most preferably potato.

18. A method of preparing a milk substitute, comprising suspending at least 1.0 wt. % of a plant-based or microbial lipid in water to obtain a lipid suspension, combining said lipid suspension with a powder composition according to claim 15, and homogenizing at a pressure of at least 25 bar, preferably at least 40 bar, the lipid suspension with the powder composition.

Description

EXAMPLE 1: MILK SUBSTITUTE COMPRISING DIFFERENT EMULSIFYING STARCHES

[0157] A potato-based milk substitute was prepared by first isolating starch and coagulated protein from a potato, subsequently modifying the isolated starch to obtain emulsifying starch. The plant-based lipid was suspended in water in Thermomix and the temperature raised until the lipid melted, while stirring. The denatured protein and emulsifying starch and optionally viscosifying starch were added to the mixture and after at least 10 minutes hydration, the temperature was increased to 85° C. while stirring. The suspension is subjected to homogenization to form the milk substitute. The two stage homogenization pressure was 150/50 bar at 65-70° C. performed using TwinPANDA 600 according to standard homogenizer user manual. The emulsion was pasteurized at a temperature of 80° C. for 30 s.

[0158] Coagulated potato protein was isolated according to the method described in WO 2017/142406. The coagulated potato protein is commercially available as Solanic 100 from Avebe, the Netherlands.

[0159] Coagulated protein Pisane C9 and Oryzaten SG-BIN were purchased from ex. Cosucra, Belgium and ex. Axiom Foods, LA, USA, respectively, and used as such.

[0160] A hydroxypropylated cross-linked potato starch was obtained as described in WO00/54607. Such starches are commercially available as Eliane VE580, Farinex VA15 or Farinex VA70 from Avebe, the Netherlands. Acetylated crosslinked waxy potato starch (acetylated distarch adipate) is commercially available as Eliane SE460 from Avebe, the Netherlands.

[0161] Selectamyl D20 is a fine fraction of native potato starch obtained by sieving and commercially available from Avebe, the Netherlands.

[0162] A second modified starch was prepared by subjecting isolated waxy potato starch to acid degradation. This starch is also available as Eliane gel 100 from Avebe.

[0163] An emulsifying starch was prepared by subjecting isolated waxy potato starch to an OSA (octenyl succinic hydride) modification. The OSA modification was conducted to obtain a degree of substitution of 0.016-0.019 mol/mol. The degree of substitution of the starch by OSA was 0.024 mol/mol. Waxy potato starch octenyl succinate is commercially available as Eliane MC160 from Avebe, the Netherlands.

[0164] A second emulsifying starch was prepared according to the procedure as described in Example 3 of WO2007/008066. Instead of high amylose potato starch, regular native potato starch was used as starting material for the preparation of the emulsifying starch TS1. Thus, TS1 is an OSA-modified, amylomaltase-treated regular potato starch.

[0165] Further, water, glucose, CaCl.sub.2) and K.sub.2HPO.sub.4 were added.

[0166] Potato-based milk substitutes were prepared according to the compositions of Table 1.

TABLE-US-00002 TABLE 1 Influence type and amount of emulsifying agent on stability using the standard homogenization parameters. Ingredient (wt. %) I H L E G2 Coconut fat 40 40 40 40 40 Solanic 100 40 40 40 40 40 Eliane MC160 0 3 7 10 0 TS1 0 0 0 0 10 Eliane VE580 10 10 10 10 10 Eliane gel 100 5 5 5 5 5 Sugar 40 40 40 40 40 K2HO4P × 3 H2O 1 1 1 1 1 CaCl2 1.2 1.2 1.2 1.2 1.2 Water 853 859 853 853 853 Pasteurization 80° C., 30 s 80° C., 30 s 80° C., 30 s 70° C., 20 s 80° C., 30 s temp. Homogenisation 150/50 150/50 150/50 150/50 150/50 pressure (bar) Suitability 0 + ++ +++ ++ After 2-3 wks Unstable, Stable, no Slight stable Slight creaming creaming, phase phase some settling separation separation

[0167] After homogenization, all samples resulted in a milk-like liquid. In sample I, without emulsifying agent fast phase separation and creaming of the lipid occurred. By increasing the quantity of emulsifying starch (Eliane MC160), stable milk substitutes according to the invention were obtained. H shows that 0.3 wt. % emulsifying starch provides stabilization. Increasing the quantity of emulsifying starch to 0.7% (sample L) results in a suitable emulsion which is stable for up to 2-3 weeks. With 1% emulsifying starch (E), a very stable emulsion was obtained. It was also demonstrated that different types of emulsifying starches were suitable for preparing a stable milk type emulsion. Table 1, G2, shows that when 1% TS1 was added, a similar emulsion was obtained as when 0.7% Eliane MC160 was employed (see sample L).

EXAMPLE 2: MILK SUBSTITUTE COMPRISING DIFFERENT VISCOFYING STARCHES

[0168] A milk substitute was prepared using a similar method as Example 1. However, instead different viscofying starches were used.

TABLE-US-00003 TABLE 2 Influence viscosifying starch on stability of milk substitutes (wt. %) Influence viscofyer II F D E A X T SE 709 Coconut fat 40 40 40 40 40 40 40 40 20 Solanic 100 40 40 40 40 40 40 40 40 20 Eliane MC160 10 10 10 10 10 10 10 10 10 Eliane SE460 0 0 0 0 0 0 0 15 0 Eliane VE580 0 0 10 10 15 0 0 0 0 Farinex VA15 0 0 0 0 0 15 0 0 0 Farinex VA70 0 0 0 0 0 0 15 0 0 Selectamyl D20 0 0 0 0 0 0 0 0 10 Eliane gel 100 0 15 0 5 0 0 0 0 5 Sugar 40 40 40 40 40 40 40 40 5 K2HO4P × 3 H2O 1 1 1 1 0 1 1 1 1 CaCl2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 water 853 853 858 853 854 853 853 853 928 Pasteurization 80° C., 30 s 80° C., 30 s 72° C., 30 s 70° C., 20 s 90° C., 20 s 80° C., 30 s 80° C., 30 s 60° C., 30 s 85° C., 30 s temp. Homogenisation 150/50 150/50 150/50 150/50 150/50 150/50 150/50 150/50 150/50 pressure (bar) bar Suitability 0 [DD1]+ ++ +++ ++ + +++ + +++ After 2-3 wks Stable, unstable stable stable stable stable, some stable stable stable sedimenta- sediment tion
Further Modified Starches that were Tested are:

[0169] Farinex VA70 and Farinex VA15, which are hydroxypropylated cross-linked potato starches. The VA70 version is more cross-linked than VA15.

[0170] Eliane SE460, which is a cross-linked acetylated potato amylopectin starch. The compositions of the samples are shown in Table 2.

[0171] Selectamyl D20 which is native potato starch.

Table 2, Experiment II, shows that although the emulsion is stable, sedimentation of denatured protein particles occurs. In the presence of different viscosifying starches, stable emulsions without or with reduced sedimentation were obtained (recipes D, E, A, X, T, SE, 709).

EXAMPLE 3: EFFECT OF TYPE OF DENATURED PROTEIN

[0172] Milk substitutes with different types of protein were prepared according to Example 1 when using an emulsifying starch, The results are shown in Table 3.

[0173] Table 3 shows that stable emulsions can be obtained using different denatured protein sources. Milk type emulsions with different amounts of denatured protein can be prepared (compare Experiments E and 507). Experiment 3 shows that denatured pea protein is not able to stabilize a milk type emulsion comprising fat in the absence of an emulsifying starch. Experiment 4, III and idem III show that also when using denatured protein from other sources than potato such as denatured pea protein (Experiment III) and rice protein (Experiment Idem III) or a combination thereof (Experiment 514), stable emulsions are obtained when using an emulsifying starch (Eliane MC160) in combination with a viscosifying starch. Further, the Example “Combi” shows that a combination emulsifying protein (Solanic 300) and emulsifying starch (Eliane MC160) can be used to prepare a stable milk type emulsion.

TABLE-US-00004 TABLE 3 Effect of different denatured protein sources (quantities in gram) ingredient 3 E 507 4 III Idem III 514 Combi Coconut fat 40 40 20 40 40 40 20 40 Solanic 100 0 40 20 0 0 0 15 40 Pisane C9 40 0 0 40 40 0 10.8 0 (pea protein) Oryzaten SG-B/N 0 0 0 0 0 40 5.8 0 (rice protein) Solanic 300 0 0 0 0 0 0 0 5 Eliane MC160 0 10 10 10 10 10 10 5 Eliane VE580 0 10 15 0 10 10 10 10 Farinex VA70 0 0 0 10 0 0 0 0 Eliane gel 100 0 5 5 0 5 5 5 5 Sugar 40 40 5 40 40 40 5 40 K2HO4P × 3 H2O 1 1 1 1 1 1 1 1 CaCl2 1.2 1.2 1.2 1.2 1.2 1.2 1.3 1.2 NaCl 0 0 0 0 0 0 0 0.8 water 853 853 923 853 853 853 916 852 Pasteurization 80° C., 30 s 70° C., 20 s 85° C., 20 s 80° C., 30 s 80° C., 30 s 80° C., 30 s 80° C., 30 s 70° C., 30 s temp. Homogenisation 150/50 150/50 150/50 150/50 150/50 150/50 150/50 150/50 pressure (bar) bar Suitability 0 +++ +++ ++ +++ ++ +++ ++ After 2-3 wks unstable stable stable stable stable stable stable stable