Low fat or fat free air bubble containing emulsion 机翻标题: 暂无翻译,请尝试点击翻译按钮。

公开号/公开日
IN603DEN2015 A 2015-06-26 [IN2015DN00603] / 2015-06-26
申请号/申请日
2015IN-DN00603 / 2015-01-23
发明人
KASHIWAGI KAZUNORI;TSUCHIE YOSHIKAZU;OHKUBO KOUZOU;KANAYA YUKA;ICHIBA TOMOKO;
申请人
MEIJI;
主分类号
IPC分类号
A23C-001/14A23G-009/04A23G-009/32A23L-035/00
摘要
(IN2015DN00603) The present invention relates to a low fat or fat free air bubble containing emulsion which contains a whey protein aggregate and method for producing the same.  By means of the present invention it is possible to provide a low fat or fat free air bubble containing emulsion that substantially does not require the use of a stabilizer or emulsifier is guaranteed to have high overrun and has good flavor and texture.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2012JP-0164013 2012-07-24 2013WO-JP70014 2013-07-24
主权利要求
(IN2015DN00603)  1. A low-fat or fat-free air bubble-containing emulsion comprising a whey protein aggregate as an alternative to fat, wherein the whey protein aggregate is produced by simultaneously subjecting a whey protein solution to heat treatment and mechanical shearing treatment, and wherein the whey protein aggregate contains particles having a 50% mean particle diameter of 2 to 10 pm. 2. The low-fat or fat-free air bubble-containing emulsion according to claim 1, wherein the heat treatment is carried out at 75 to 85.deg.C for 5 to 10 minute. 3. The air bubble-containing emulsion according to claim 1 or 2, wherein the whey protein solution has a solid content concentration of 5 to 20% by weight. 4. The air bubble-containing emulsion according to any one of claims 1 to 3, which is a food. 5. The air bubble-containing emulsion according to claim 4, wherein the food is one selected from the group consisting of ice creams, ice confectoineries, frozen yogurts, whip creams, margarines, spreads, and whip-type soft cheeses. 6. A process for producing a low-fat or fat-free air bubble-containing emulsion, the process comprising: mixing a whey protein aggregate that is produced by simultaneously subjecting a whey protein solution to heat treatment and mechanical shearing treatment and contains particles having a 50% mean particle diameter of 2 to 10 LLm, into water and stirring the mixture to form air bubbles. 7. A process for producing a low-fat or fat-free ice cream, ice confectionery, or frozen yogurt, the process comprising: mixing a whey protein aggregate that is produced by simultaneously subjecting a whey protein solution to heat treatment and mechanical shearing treatment and contains particles having a 50% mean particle diameter of 2 to 10 pm, into water and stirring and freezing the mixture to form air bubbles. 8. The process according to claim 7, wherein the air bubbles are formed at a temperature of -2.5.deg.C or below. 9. The process according to any one of.claims 6 to 8, wherein the whey protein aggregate is used as an alternative to fat without drying.
法律状态
(IN2015DN00603) LEGAL DETAILS FOR IN603DEN2015  Actual or expected expiration date=2033-07-24    Legal state=ALIVE    Status=PENDING     Event publication date=2015-01-23  Event code=IN/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=IN IN603DEN2015  Application date=2015-01-23  Standardized application number=2015IN-DN00603     Event publication date=2015-06-26  Event code=IN/A  Event indicator=Pos  Event type=Examination events  Application laid open  Publication country=IN  Publication number=IN603DEN2015  Publication stage Code=A  Publication date=2015-06-26  Standardized publication number=IN2015DN00603
专利类型码
A
国别省市代码
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