Method of manufacturing an aerated carbonhydrate containing food product

• US 20030175407A1
• Filed: 12/04/2002
• Published: 09/18/2003
• Est. Priority Date: 12/04/2001
• Status: Active Grant

• Current Assignee: Quest International Services B.V.
• Original Assignee: Quest International B.V.. (Givaudan SA)
• Inventors: Blom, Wilhelmus Reinerus, Diederen, Johannes Wilhelmus Harmanus Elizabeth, Dekker, Rob, Kunst, Anthonie
• Granted Patent: US 7,214,401 B2
• Time in Patent Office: Days
• US Class Current: 426/665
• CPC Class Codes: A23G 2200/10 containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
• CPC Class Codes: A23G 2220/02 Foamed, gas-expanded or cellular products
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23G 3/44 containing peptides or proteins containing dairy products A23G3/46
• CPC Class Codes: A23G 3/52 Aerated, foamed, cellular or porous products
• CPC Class Codes: A23G 9/38 containing peptides or proteins characterised by the dairy products used A23G9/40
• CPC Class Codes: A23G 9/46 Aerated, foamed, cellular or porous products
• CPC Class Codes: A23J 3/14 Vegetable proteins
• CPC Class Codes: A23J 3/30 by hydrolysis
• CPC Class Codes: A23P 30/40 Foaming or whipping
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/226 Foaming agent
• CPC Class Codes: A23V 2250/548 Vegetable protein

Abstract

This invention provides a method to aerate a carbohydrate containing food product. The method is characterised by the use of a, vegetable protein that is hydrolysed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterised in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.

Claims

1. A method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterised in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH4 of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.

2. A method according to claim 1, characterised in that die hydrolysis is carried out at a temperature in the range of 40-90°

C.

3. A method according to claim 1, characterised in that the hydrolysis is carried out at a temperature in the range of 55-75°

C.

4. A method according to claim 1-3, characterised in that the hydrolysing agent is selected from the group consisting of alkaline and alkaline earth oxides, hydroxides and carbonates.

5. A method according to claim 1-4, characterised in that the hydrolysing agent is composed of a combination of at least one alkaline and at least one alkaline earth hydroxide.

6. A method according to claim 1-5, characterised in that the hydrolysing agent is composed of a combination of at least NaOH or KOH and at least Ca(OH)₂ or Mg(OH)₂.

7. A method according to any of the claims 1-6, characterised in that the average chain length of the peptides is in the range of 6-18 amino acids.

8. A method according to any of the claims 1-6, characterised in that the average chain length of the peptides is in the range of 7-15 amino acids.

9. A method according to any of the claims 1-8, characterised in that the free amino acid level is less than 10 wt. % of the total protein derived material.

10. A method according to any of the claims 1-9, characterised in that the free amino acid level is less than 5 wt,% of the total protein derived material.

11. A method according to any of the claims 1-10, characterised in that the vegetable protein is a pea protein.

12. A method according to any of die claims 1-10, characterised in that the vegetable protein is a rice protein.

13. A method according to any of the claims 1-10, characterised in that the vegetable protein is a potato protein.

14. A method according to any of the claims claim 1-13, characterised in that the carbohydrate is selected from the group consisting of mono-saccharides, di-saccharides, oligosacchadides, glucose syrup, maltodextrin and invert sugar.

15. A method according to any of the claims 1-14, characterised in that the carbohydrate level of the product as percentage of the total dry matter weight is at least 10%.

16. A method according to any of the claims 1-15, characterised in that die carbohydrate level of the product as percentage of the total dry matter weight is at least 20%.

17. A method according to any of the claims claim 1-16, characterised in that the aeration is carried out in a closed container at a higher than atmospheric pressure up to 5 ata.

18. A method according to any of the claims claim 1-17, characterised in that a hydrocolloid is added prior to aeration in order to modify the texture of the aerated product.

19. A method according to any of the claims claim 1-18, characterised in that the hydrocolloid is selected from the group consisting of guar gum, locust bean gum, xanthan, carrageenan, pectin, starch, agar, gum arabic, gellan and alginate.

20. Aerated carbohydrate containing food product, obtainable by the method according to claims 1-19.

21. Vegetable protein hydrolysate obtained by the method defined in any of the claims 1-13.