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 (native protein and optionally emulsifying starch), at least 0.2 wt. % denatured protein, and 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 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 a native protein from a root, tuber cereal, nut or legume to obtain an emulsifying protein; and b) optionally isolating starch from a root, tuber, cereal, nut or legume to obtain an isolated starch, modifying at least a portion of said isolated starch to obtain an emulsifying starch; 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. %, preferably of said lipid; and wherein the combined amount of said emulsifying protein and said denatured protein 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, wherein said emulsifying protein comprises native protease inhibitor.

5. 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.

6. A method according to claim 1, wherein said isolated starch and said protein 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.

7. 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.

8. 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.

9. 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; wherein said protein comprises an emulsifying protein and wherein at least 40 wt. % of said protein is denatured protein.

10. A milk substitute according to claim 9, wherein said emulsifying protein comprises native protease inhibitor.

11. A milk substitute according to claim 9, further comprising a viscosifying starch comprising 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.

12. A milk substitute according to claim 9, further comprising an emulsifying starch, preferably a starch octenyl succinate.

13. A milk substitute according to claim 9, comprising (a) at least 1.0 wt. %, preferably 1.5-7.5 wt. %, more preferably 3.0-5.0 wt. %, of the plant-based or microbial lipid; (b) 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; (c) at least 0.3 wt. %, preferably 0.5 wt. %, more preferably 1.0-7.0 wt. % of root-, tuber-, cereal-, nut- or legume-derived denatured protein, which denatured protein is preferably coagulated protein; (d) optionally at least 0.5 wt. %, preferably 0.5-7.0 wt. % more preferably 1.0-6.0 wt. % of a root-, tuber-, cereal-, nut- or legume-derived viscosifying starch; and (e) optionally also at least 0.3 wt. %, preferably 0.5-7.0 wt. %, more preferably 1.0-4.0 wt. % of a root-, tuber-, cereal-, nut- or legume-derived emulsifying starch.

14. A milk substitute according to claim 9, 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 9, comprising 25-80 wt. % of a root-, tuber-, cereal-, nut- or legume-derived protein, wherein said protein comprises emulsifying protein and denatured protein, wherein the emulsifying protein preferably comprises protease inhibitor.

16. A powder composition according to claim 15, further comprising 20-75 wt. % of a root-, tuber-, cereal-, nut- or legume-derived starch, wherein said starch comprises a viscosifying starch, preferably comprising 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, and wherein the viscosifying starch is preferably a waxy starch.

17. A powder composition according to claim 15, further comprising an emulsifying starch, preferably a starch octenyl succinate, wherein the emulsifying starch is preferably a waxy starch.

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

19. 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 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.

20. 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 AN EMULSIFYING PROTEIN

[0160] A potato-based milk substitute was prepared by first isolating starch, native protein and coagulated protein from a potato. The plant-based lipid was suspended in water in a Thermomix and the temperature was raised until the lipid melted, while stirring. The denatured protein and emulsifying protein and optionally the emulsifying starch and the viscosifying starch, if any, were added and after at least 10 minutes hydration the temperature was increased to 70-75° C. while stirring. The suspension was then subjected to homogenization to form the milk substitute. The two stage homogenization pressure was 150/50 bar at 65-70° C. performed by using TwinPANDA 600 according to standard homogenizer user manual. Emulsions comprising native protein were pasteurized at a temperature of 70° C. for 20 s. In the presence of native protein, the emulsion was pasteurized at a temperature of 70° C. for 20 s. Emulsions which did not comprise native protein were pasteurized at a temperature of 80° C. for 30 s.

[0161] Coagulated protein was isolated from potato according to the method described in WO 2017/142406. The coagulated potato protein is commercially available as Solanic 100 from Avebe, the Netherlands.

[0162] Coagulated protein Pisane C9 and Oryzaten SG-B/N were purchased from ex. Cosucra, Belgium and ex. Axiom Foods, LA, USA, respectively.

[0163] 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. 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.

[0164] Selectamyl D20 is a fine fraction of native potato starch obtained by sieving and commercially available from Avebe, the Netherlands.

[0165] Varying amounts of emulsifying protein were used and the emulsions were pasteurized at a temperature of 70° C. for 20 s. The compositions of the sample are shown in Table 1.

[0166] The emulsifying protein was prepared by isolating a native protease inhibitor protein isolate from potato according to the method described in WO2008069650. The native protease inhibitor protein isolate is commercially available as Solanic 300 from Avebe, the Netherlands.

TABLE-US-00002 TABLE 1 Milk Substitutes comprising varying amounts of emulsifying protein (wt. %) I O P2 Q R E4 coconut fat 4.0 4.0 2.0 4.0 4.0 4.0 denatured protein 4.0 4.0 4.0 4.0 4.0 4.0 (Solanic 100) sugar (sucrose) 4.0 4.0 4.0 4.0 4.0 4.0 emulsifying protein 0 0.2 0.3 0.5 0.7 1.0 (Solanice 300N) Hydroxypropylated 1.0 1.0 1.0 1.0 1.0 1.0 cross-linked starch (Eliane VE580) Viscosifying starch 0.5 0.5 0.5 0.5 0.5 0.5 (acid-degraded starch, Eliane gel 100) NaCl 0 0.08 0.08 0.08 0.08 0.08 CaCl.sub.2 0.12 0.12 0.12 0.12 0.12 0.12 K.sub.2HPO.sub.4 × 0.1 0.1 0.1 0.1 0.1 0.1 3 H.sub.2O water 85.3 85.1 85.0 84.8 84.6 84.3 stability 0 0 + + ++ +++

[0167] The emulsion of sample O was found not to be stable enough. The 0.2 wt. % is considered to be insufficient. Sample P2 had acceptable stability, but showed sedimentation after 2 days. Samples Q and R were considered to have a good stability. Sample E4 showed the best stability. Consequently, at least 0.3 wt. % emulsifying protein is required.

EXAMPLE 2: MILK SUBSTITUTE COMPRISING DIFFERENT VISCOSIFYING STARCHES

[0168] A milk substitute was prepared using a similar method as Example 1. However, instead different viscosifying starches were used. Further viscosifying starches that were tested are: [0169] Farinex VA70, which is a hydroxypropylated cross-linked potato starch. [0170] Selectamyl D20 which is native potato starch.
The compositions of the samples are shown in Table 2.

TABLE-US-00003 TABLE 2 Influence viscosifying starch on stability of milk substitutes (wt. %) Influence viscofyer ES E4 709 12 TS Coconut fat 40 40 20 40 40 Solanic 100 40 40 20 30 40 Solanic 300 10 10 10 10 10 Eliane VE580 0 10 0 0 0 Selectamyl D20 0 0 10 0 0 Farinex VA70 0 0 0 10 15 Eliane gel 100 0 5 5 0 0 Sugar 40 40 5 30 40 K2HO4P × 3 H2O 1 1 1 1 1 CaCl2 1.2 1.2 1.2 1.2 1.2 NaCl 0.8 0.8 0.8 1 1 water 867 843 928 876.8 853 Pasteurization 70° C., 20 s 70° C., 20 s 70° C., 20 s 70° C., 20 s 70° C., 20 s temp. Homogenisation 150/50 150/50 150/50 150/50 150/50 pressure (bar) Suitability + +++ +++ + +++ After 2-3 wks Stable Stable Stable Stable Stable but emulsion, thick, with some sediment
Table 2 shows that in absence of a viscosifying starch sedimentation of protein particles occurs despite the fact that the emulsion is stable (recipe ES). Due to the presence of different types of viscosifiers or combinations thereof (recipes E4, 709, 12 and TS), stable emulsions were obtained.

EXAMPLE 3: EFFECT OF TYPE OF PROTEIN

[0171] Milk substitutes with different types of protein were prepared according to Example 2 using native protein as emulsifying agent. The sample comprising only native protein as protein (SVA) source was pasteurized at 50° C. The results are shown in Table 3.

[0172] Table 3 shows that stable emulsions can be obtained using different protein sources. Similar to the recipe I in table 1, Example 3, recipe 3 shows that denatured pea protein is not able to stabilize a milk type emulsion comprising fat. Example 3, recipes E4, E5, 711, 712 and 713 show that a composition comprising denatured proteins from different plant sources in combination with a native protein can be used to produce milk type emulsions. Table 3, recipes SVA, IV and 904 show excellent milk type emulsions were obtained using native potato protein as emulsifying protein. 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 (wt. %) Ingredient 3 E4 E5 711 713 715 SVA IV 904 Combi Coconut fat 40 40 40 20 20 20 40 40 20 40 Solanic 300 0 10 10 10 10 10 40 40 20 5 Solanic 100 0 40 0 10 0 0 0 0 0 40 Pisane C9 40 0 40 0 10 0 0 0 0 0 (pea protein) Oryzatein 0 0 0 0 0 10 0 0 0 0 SG-B/N (rice protein) Eliane MC160 0 0 0 0 0 0 0 0 0 5 Eliane VE580 0 10 10 10 10 10 0 10 10 10 Farinex VA70 0 0 0 0 0 0 15 0 0 0 Eliane gel 100 0 5 5 5 5 5 0 5 5 5 Sugar 40 40 40 5 5 5 40 40 5 40 K2HO4P × 1 1 1 1 1 1 1 1 1 1 3 H2O CaCl2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 NaCl 0 0.8 0.8 0.8 0.8 0.8 2 2 0 0.8 water 878 843 853 938 938 938 853 863 938 852 Pasteurization 80° C., 70° C., 70° C., 70° C., 70° C., 70° C., 50° C., 70° C., 70° C., 70° C., temp. 30 s 20 s 20 s 20 s 20 s 20 s 30 s 30 s 20 s 30 s Homogenisation 150/50 150/50 150/50 150/50 150/50 150/50 150/50 150/50 150/50 150/50 pressure (bar) Suitability 0 ++ ++ ++ ++ ++ +++ +++ +++ ++ After 2-3 wks Unstable Stable Stable Stable Stable Stable Stable Stable Stable Stable