Milk substitute
AssigneeCoöperatie Koninklijke Avebe U.A.
InventorsMariya Alexeevna TARAZANOVA, Remco Maria VAN ES
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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.
Claims20
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. %.
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.
Dependencies are inferred from the claim text.