DIERBACH, LISA A.,HIGH, RYAN M.,KIMMEL, JENNIFER L.,LAUDANO, RAY,ORTIZ, INMACULADA ANDUJAR
申请号：
CA3017509
公开号：
CA3017509A1
申请日:
2017.03.13
申请国别(地区):
CA
年份:
2017
代理人:
摘要：
A protein product, such as a beverage or the like, includes a mixture of water, a paste comprising protein, pH buffers, and a stabilizer. In particular, the protein product includes from about 40.00 wt.% to about 98.00 wt.% water, from about 0.50 wt.% to about 35.00 wt.% protein paste, from about 0.10 wt.% to about 0.50 wt.% sodium bicarbonate, from about 0.30 wt.% to about 0.80 wt.% calcium carbonate, and from about 0.10 wt.% to about 0.80 wt.% stabilizer. The pH of the protein product is from about 7.60 to about 8.40. The protein paste may be derived from peanuts processed at a heat load of greater than 3 and less than or equal to 2000. Three aspects for improvement are described: Control of the heat load controls formation of off flavours due medium chain aldehydes (e.g. hexanal, 2-hexenal, octanal, 2-heptenal) giving a grassy/beany flavour and pyrazines giving a roasted/burnt flavour. Sterilisation conditions (indirect vs. direct) controls formation of protein aggregates thereby influencing mouthfeel and texture.Finally, selection of as suitable buffer system (best: NaHCO3, CaCO3 at pH 7.6-8.4) prevents flocculation if the protein product is added to acidic environment such as coffee or tea.
