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  • 专利说明
  • 权利要求
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    • 专利摘要:
    whey protein product and a method for its preparation. The present invention relates to a whey protein product which has a whey protein to casein ratio in the range of about 90:10 about 50:50 and total protein content of at least 20% based on dry matter, and a method for its preparation. The product has a favorable amino acid composition and is especially suitable for athletes.
    公开号:BR112012009744B1
    申请号:R112012009744-0
    申请日:2010-10-25
    公开日:2018-04-03
    发明作者:Harju Matti；Heino Antti；Tikanmäki Reetta；Tossavainen Olli
    申请人:Valio Ltd；
    IPC主号:
    专利说明:

    (54) Title: MILK SERUM PROTEIN PRODUCT AND A METHOD FOR ITS
    PREPARATION (51) Int.CI .: A23J 1/20; A23C 9/142; A23C 9/15; A23C 21/06; A23L 33/19 (52) CPC: A23J 1/20, A23C 9/1422, A23C 9/1427, A23C 9/1512, A23C 21/06, A23L 33/19, A23C 2210/202, A23C 2210/206, A23V 2002/00 (30) Unionist Priority: 10/28/2009 Fl 20096114, 10/28/2009 US 12 / 607,367 (73) Holder (s): VALIO LTD (72) Inventor (s): MATTI HARJU; ANTTI HEINO; REETTA TIKANMÀKI; OLLI TOSSAVAINEN
    1/15 “MILK SERUM PROTEIN PRODUCT AND A METHOD FOR ITS PREPARATION”.
    Field of the Invention
    The invention relates to a milk-based product enriched with whey protein and a method for its preparation.
    Background of the Invention
    It has been shown that whey proteins are excellent sources of protein, among others, in the nutrition of athletes, in the increase and maintenance of muscle mass. Therefore, there are several whey proteins in powder, and beverages produced from them on the market. In general, as a raw material for said whey protein products, a whey protein powder concentrate is used which is prepared by ultrafiltration of cheese, quark type cheese, or casein whey and the subsequent drying of the concentrate received from ultrafiltration. These products have the problem of unpleasant taste resulting from proteolysis caused by appetizers, such as cheese and curd appetizers, oxidation of residual fat, and other taste defects. Also, the removal of minerals during the production process of whey products gives rise to a taste that is more watery than the taste of normal milk. Attempts have been made to eliminate the problems associated with taste, and with that whey products have been flavored with various food additives, flavoring substances, flavoring preparations and processing additives.
    In addition to the taste problems of current whey protein products, there is the problem that not all whey proteins are equal in nutritional value. For example, the nutritional value of the glycomacropeptide released from casein into the serum during cheese production is lower than that of cFlactalbomine and / - lactoglobulin. Glycomacropeptide is a significant portion of total cheese whey proteins.
    Another problem stems from the high lactose content included in known whey products. As is common knowledge, lactose
    2/15 causes symptoms of intolerance in a large portion of the world's adult population.
    It is also well known that the heat treatment of the product based on whey protein causes structural defects in the product. These products are typically described as flaky, rough, lumpy, or sandy.
    In view of the above problems, the price-quality ratio of the known whey protein products is not attractive. Consequently, the products are not commonly available on a large scale, but are provided to consumers as special products that can be obtained in restricted establishments, such as sports academies.
    Whey protein-based milk products are generally widely known. In addition, several membrane techniques and combinations of these techniques to separate milk components into individual fractions are widely described in the literature. For example, WO 94/13148 discloses a process for producing a denatured whey protein concentrate by means of microfiltration and ultrafiltration of skimmed milk. Casein is retained in the microfiltration retentate while σ-lactalbumin and βlactoglobulin penetrate the microfiltration membrane, which easily has a pore size of about 0.1 microns.
    WO 96/08155 discloses a separation of casein and whey proteins from a skimmed milk starting material using microfiltration and ultrafiltration. For example, a milk drink with a low whey protein content can be produced through the process.
    WO 00/30461 reveals that microfiltration can be used in the preparation of infant formula to elaborate the composition of ^ minõaCidó “similar to human milk”
    WO 03/094623 A1 discloses that several membrane techniques, i.e. ultrafiltration, nanofiltration and reverse osmosis, are used to prepare a lactose-free dairy drink.
    3/15
    It is desirable to supply whey protein products that do not have the disadvantages of known products, but have a pleasant taste and favorable nutritional composition.
    Brief Description of the Invention
    We found unexpectedly that problems associated with known whey products can be avoided by including casein in the fraction of whey protein based on milk prepared with membrane techniques and enriched with σ-lactalbumin and / Mactoglobulin. It is surprising that even a small amount of casein is sufficient to improve the organoleptic properties of the product, such as keeping the flavor smooth and velvety. Surprisingly, also the structure and stability of the whey protein product of the invention are satisfactory, without any sand, flake, deposition or gel formation, etc. In addition, the nutritional value of the product is improved.
    In an embodiment of the invention, it is possible to prepare a whey protein drink with a similar appearance and taste to milk, but with a composition that is more favorable to athletes and other exercise enthusiasts.
    Brief Description of Drawings
    Figure 1 illustrates an embodiment of the method of the invention for producing a whey protein product.
    Detailed Description of the Invention
    An object of the present invention is to provide a whey protein product that has a ratio of whey protein to casein in the range of about 90:10 to about 50:50 and the total protein content of at least 20% based on dry matter. In one embodiment of the invention, the ratio of whey protein to casein ranges from about 80:20 to about 60:40. In a modestly unusual fashion, the ratio is about 80:20.
    In a further embodiment of the invention, the total protein content of the product ranges from 30% to 60% based on dry matter. In a modality
    4/15 specific to the invention, the total protein content is 40% to 60% based on dry matter.
    The whey protein product of the invention has good organoleptic properties and, specifically, it is free of off-flavors caused by glyco-macropeptides and unpleasant metabolites present in conventional cheese, curd and casein whey. In addition, the whey protein product of the invention has favorable nutritional characteristics and beneficial health effects. In addition, the stability of the whey protein product of the invention is satisfactory, as no flocculation, sedimentation, gelation or other phenomena causing undesirable changes in structure are observed.
    In the context of the present invention, the whey protein product means a milk-based protein product that contains whey protein and casein. The whey protein product can be prepared from one or more of the various components obtained from the milk raw material by various membrane techniques or a combination of them. The whey protein product may also comprise minerals of milk origin. The raw material of the milk can be the milk itself or as a concentrate or pre-treated in the desired form. The raw material of milk can be supplemented with ingredients commonly used in the preparation of dairy products, such as fractions of fat, protein or sugar, or other similar products. The raw material of milk can be, for example, whole milk, cream, low fat milk or skimmed milk, ultrafiltered milk, diafiltered milk, microfiltered milk, lactose free or low lactose milk, protease treated milk , recombinant milk from powdered milk, organic milk or a combination thereof, or a dilution of any of them. Milk can originate from a cow, sheep, goat, camel, horse or any other animal that produces milk suitable for nutrition. Milk is preferably low-fat or skim milk. In a more preferred embodiment of the invention, the whey protein product is prepared from skimmed milk.
    5/15
    The whey protein product of the invention can be supplied in liquid form, as a drink, a concentrate or a powder. In a specific embodiment of the invention, the whey protein product is a beverage. The drink has a typical total protein content of 2.5% to 8% by weight based on the weight of the drink, preferably from 3.5% to 6%. Casein constitutes 5% to 50%, preferably 15% to 25% of the total protein content, while whey protein enriched with σ-lactalbumin and / Mactoglobulin constitutes 50% to 95%, preferably 75% to 85% .
    A characteristic of the whey protein product of the invention is that it does not contain sugar, sweeteners or flavorings, however without being limited to this modality. In a specific embodiment of the invention, when the whey protein product is a ready-to-use drink, sugar, sweetener or flavoring is not included in the drink.
    Like the mineral composition of cow's milk, the mineral composition of the whey protein product of the invention is highly physiological. For example, a whey protein drink of the invention can typically contain 0.5% to 1.5%, preferably 0.6% to 0.8%, of minerals. However, the calcium content of the whey protein product of the invention is lower than that of normal milk. The whey protein product can then be supplied with supplemental calcium and other milk minerals, for example, a nanofiltration permeate received from the process of the invention described below. Supplemental calcium can then be supplied as any source of calcium, such as milk calcium, calcium gluconate, calcium citrate, calcium lactate etc., or mixtures of these substances.
    Fat can also be included in the whey protein of the invention. The fat content of the product typically ranges from about 0% to 3.5%.
    In one embodiment of the invention, the whey protein product in milk is low in lactose or contains no lactose. The product with a low lactose content or lactose free can be obtained by membrane techniques used for the preparation of the product. Furthermore, any lactose residue in the product
    6/15 whey protein can be hydrolyzed by means of an enzyme. In the context of the invention, "low lactose content" means a lactose content of less than 1% in the whey protein product. “Lactose free” means that the lactose content of the whey protein product is 0.5 g / serving (for example, for liquid milk 0.5 g / 244 g, the lactose content being at most 0.21%), however not more than 0.5%. According to the invention, whey protein drinks containing little carbohydrate and which have perfect organoleptic characteristics can also be produced.
    The whey protein product of the invention can be used as a raw material in the preparation of all types of sour dairy products and / or acidified fresh products, typically yogurt, fermented milk, yogurt of the type viili and fermented cream, cream sour milk, quark cheese, buttermilk, kefir, dairy drinks in a single dose, and other sour dairy products. We found surprisingly that the organoleptic properties of sour milk products prepared from the whey protein product of the invention are similar to those of conventional sour milk products.
    The products of the invention can be selected from, but are not limited to, the group formed by food products, animal food, nutritional products, food supplements, food ingredients, healthy food and pharmaceutical products. In one embodiment of the invention, the product is a food or food product. In another embodiment of the invention, the product is a functional food, that is, food with any properties that mitigate and / or prevent diseases and / or promote health. The shape of each food product, food material, and / or pharmaceutical products, and animal food is not particularly limited.
    As stated above, due to its favorable nutritional composition, the “whey protein procycline of the invention is suitable for athletes and other exercise enthusiasts in its own form or as a part of a regular diet. The present invention provides a composition comprising whey protein to support and enhance nutrition
    7/15 healthy. The product may also be useful especially in association with the attenuation and / or prevention of diabetes in adults, metabolic syndrome and sarcopenia.
    Another objective of the invention is to provide a use of the whey protein product as a food product, animal food, nutritional product, food supplement, food ingredient, healthy food or pharmaceutical product. In one embodiment of the invention, the product is provided as a functional food and / or nutritional product. In another embodiment, the product is supplied as a pharmaceutical substance.
    The whey protein product is produced from one or more fractions obtained through membrane techniques. Two or more techniques can be combined, including microfiltration, ultrafiltration, nanofiltration, and reverse osmosis, as appropriate. A further object of the invention, therefore, is to provide a method for producing a whey protein product that comprises:
    - subjecting a milk-based raw material to microfiltration to separate a whey protein as a microfiltration permeate and a casein concentrate as a microfiltration retentate,
    - subjecting at least a portion of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as an ultrafiltration retentate,
    - compose a whey protein product from the ultrafiltration retentate and a material containing casein in order to provide a ratio of whey protein to casein in the range of about 90:10 to about 50: 50 and a total protein content of at least 20% based on dry matter, and if desired, from other ingredients.
    The milk-based raw material is preferably skimmed milk.
    In one embodiment of the invention, the casein-containing material is the microfiltration retentate obtained in the method of the invention. In another embodiment, the material containing casein is milk. As used in this document, the term milk means any normal secretion obtained from the mammary glands of
    8/15 mammals, such as cow, goat, camel, horse or sheep milk, or any other animal that produces milk suitable for nutrition. Milk can be supplemented with ingredients commonly used in the preparation of dairy products, such as fractions of fat, protein or sugar, or the like. Milk therefore includes, for example, whole milk, low fat milk or skimmed milk, cream, ultrafiltered milk (UF retentate), diafiltered milk, microfiltered milk (MF permeate), milk recombined from milk in powder, organic milk or a combination or dilution of any of these.
    In one embodiment, milk is skimmed milk. In another embodiment, milk is low-lactose or lactose-free milk.
    After constituting the whey protein product, the product can be heat treated in an intrinsically known manner, if appropriate.
    In one embodiment of the invention, at least a portion of the ultrafiltration permeate that includes most minerals and sugars, including lactose, can further be subjected to nanofiltration (NF) to separate the minerals in an NF permeate and the sugars in the retentate of NF. In another embodiment, at least a portion of the NF permeate can be additionally subjected to reverse osmosis (RO) to concentrate the minerals in an RO retentate. These fractions obtained from said additional membrane filtrations can be used to constitute a product of the whey protein of the invention. In one embodiment of the invention, a microfiltration retentate, ultrafiltration retentate and nanofiltration permeate are used in the preparation of the whey protein product of the invention. In another embodiment of the invention, a microfiltration retentate, ultrafiltration retentate and reverse osmosis retentate are used in the preparation of the whey protein product of the invention.
    In a further embodiment of the invention, microfiltration (MF), ultrafiltration (UE) and / or nanofiltration (NC) are enhanced by diafiltration using water or a suitable fraction obtained from membrane filtrations. When diafiltration is associated with microfiltration, a UF permeate obtained by ultrafiltration of the MF permeate is suitably used as drinking water.
    9/15 diafiltration. When UF permeate is additionally subjected to nanofiltration, an NF permeate is suitably used as diafiltration water in ultrafiltration. When the NF permeate is, moreover, subjected to reverse osmosis (RO), an RO permeate is suitably used as diafiltration water in nanofiltration. One or more of said diafiltration steps can be used in the process of the invention.
    The method of the invention provides a whey protein product that has good organoleptic properties, such as taste and mouthfeel, with satisfactory stability. It is possible, with the use of the method, to prevent the release of glyco-macropeptides and metabolites to the whey protein product, which cause strange and unpleasant flavors. It is therefore possible to reduce, eliminate or mask the strange flavors of the whey protein product by carrying out the method of the invention.
    Previous studies show that there are differences in the nutritional quality of whey proteins. More particularly, alactalbumin has been found to have a more beneficial nutritional value than / Mactoglobulin. Based on this knowledge, the composition of the whey protein product of the invention can be adjusted accordingly according to the various uses. In the present invention, adjustment of the whey protein composition is achieved by heat treatment of the milk raw material, or by selecting a membrane. The process of the invention employs an intrinsically known technique in the heat treatment of dairy products. Examples of heat treatments to be used in the process of the invention are pasteurization, high pasteurization, or heating at a temperature below the pasteurization temperature for a sufficiently long period of time. Specifically, the UHT treatment (for example, milk at 138 ° C, 2 to 4 s), the ESL treatment (for example, milk at T30 ° C71 at 2 s), pasteurization (for example, milk at 72 ° C, 15 s), or high pasteurization (95 ° C, 5 min) can be cited. The heat treatment can be direct (steam in milk, steamed milk) or indirect (tube heat exchanger, plate heat exchanger, scraped surface heat exchanger).
    10/15
    In one embodiment of the invention, the milk is subjected to a heat treatment in a temperature range of 65 ° C to 95 ° C, for 15 seconds to 10 minutes before microfiltration to selectively separate the whey protein ingredients. As a result of the heat treatment, / Mactoglobulin is denatured and associated with casein, while σ-lactalbumin passes through a membrane. In this way the σ-lactalbumin content can be increased in the microfiltration permeate.
    In one embodiment of the invention, the lactose in the whey protein product of the invention in the milk raw material is hydrolyzed to monosaccharides, as is known in the field. This can be accomplished with the commercially available lactase enzymes in an intrinsically known manner. In an embodiment of the invention, lactose hydrolysis is carried out after membrane filtration on the constituted whey protein product. In another embodiment of the invention, the lactose hydrolysis step and the microfiltration step are started simultaneously with each other. In another embodiment of the invention, lactose hydrolysis of the milk raw material is initiated prior to the membrane filtration step.
    Hydrolysis of lactose can proceed, provided that the enzyme lactase is inactivated, for example, by heat treatment of a whey protein product constituted at a later stage of the various fractions received in the method of the invention (UF retentate and retentate MF).
    The following examples are presented for further illustration of the invention without limiting it.
    Example 1
    Skimmed milk (1000 L) is microfiltered by polymeric filtration membranes (Synder FR) which have a pore size of 800 kDa. The concentration factor of 95 is used, including a diafiltration step. The concentration factor is calculated by Equation 1. The amount of microfiltration retentate formed is 190 L, with a dry matter content of 20.0%.
    11/15 concentration factor (-) = f Retentated Food (L) (L) (Diafiltration food (L)
    Diafiltration retentate (L) (1)
    The permeate formed in microfiltration (1890 L) is additionally filtered through membranes (Koch HFK-3) of polymeric ultrafiltration (UF) that have a pore size of 10 kDa. The permeate obtained by ultrafiltration is additionally subjected to nanofiltration (NF) to produce a permeate and retentate of NF (130 L).
    Ultrafiltration is performed by means of diafiltration using 130 L of the NF permeate above as diafiltration water. The total concentration factor for ultrafiltration is 24 (Equation 1). In ultrafiltration, 100 L of ultrafiltration retentate and 1920 L of ultrafiltration permeate are formed, of which 1080 L are used for microfiltration diafiltration. The permeate of the remaining ultrafiltration (840 L) is nanofiltered by filtration membranes (Desal 5-DK) that have a cutoff value of 200 Da. The nanofiltration concentration factor is 4.25 (Equation 1), and with that 197 L of the nanofiltration retentate and 644 L of the nanofiltration permeate are formed, 130 L of the latter being used as diafiltration water in the microfiltration permeate ultrafiltration diafiltration, as described above.
    The remaining nanofiltration permeate not used as diafiltration water in the microfiltration permeate ultrafiltration diafiltration is used for other purposes or concentrated by reverse osmosis membranes (Koch HR) using a concentration factor of 10 (Equation 1). The amount formed of the reverse osmosis permeate of the nanofiltration permeate is 500 L, of which 44 L are used as diafiltration water in the nanofiltration diafiltration. The amount of the nanofiltrate permeate reverse osmosis retentate is 55 L.
    - --- Example 2 ----- -
    Skimmed milk (1000 L) is subjected to a heat treatment in a temperature range of 65 ° C to 95 ° C, for 15 seconds to 10 minutes in a heat treatment device to selectively separate the ingredients from the
    12/15 whey protein. The heat treatment of skimmed milk influences the permeation of whey proteins in microfiltration, so that the microfiltration permeate is enriched with σ-lactalbumin, which is less thermolabile, having a degree of denaturation from 0 to 26%, while β5 lactoglobulin is denatured to a degree of 1 to 90%. After heat treatment of skimmed milk, the milk is subjected to the filtration procedures as described in Example 1.
    As an example, the proportion of σ-lactalbumin from the total amount of σ-lactalbumin and // - lactoglobulin (% by weight) in the microfiltration permeate was 38% (heat treatment at 75 ° C for 30 seconds) at 45% ( heat treatment of 90 ° C for 30 seconds).
    Example 3
    A whey protein product according to the invention consisted of the microfiltration retentate and the ultrafiltration retentate of the
    Example 1, as shown in Table 1. The ratio of whey protein to product casein was 80:20 and the protein content was 58% based on dry matter. The product was a low-lactose dairy drink, in which the lactose was hydrolyzed enzymatically after composition.
    A panel of educated experts evaluated the product organoleptically. The organoleptic properties were "very good". Flavor defects or structural defects that affected the oral sensation were not observed.
    Table 1
    Retentate of MF Retentate of MF Product with low lactose content 80:20 Portion (%) 9 91 100 Protein (%) 15.3 5.8 6.6 Whey protein from 0.05 5.8 5.3 milk (%) Casein (%) 15.2 0 1.4 Lactose (%) 4.2 3.9 <1 Ashes (%) 3.6 0.5 0.8
    Example 4
    13/15
    A whey protein product according to the invention consisted of the microfiltration retentate, ultrafiltration retentate and the nanofiltration retentate of Example 1, and water, as shown in Table 2. The ratio of whey protein to the casein product was 80:20 and the protein content was 43% based on dry matter.
    A panel of educated experts evaluated the product organoleptically. The organoleptic properties were "very good". Flavor defects or structural defects that affected the oral sensation were not observed.
    Table 2
    Retentate of MF UF retentate Retentado de NF Mineral powdered milk Water Product80:20 Portion (%) 5.2 55 12 0.2 27 100 Protein (%) 15.3 5.8 0 0 0 4.0 Proteinwhey (%) 0.05 5.8 0 0 0 3.2 Casein (%) 15.2 0 0 0 0 0.8 Lactose (%) 4.2 3.9 17.5 45 0 4.7 Ashes (%) 3.6 0.5 1.1 41 0.08 0.7
    Example 5
    A whey protein product according to the invention consisted of microfiltration retentate, ultrafiltration retentate, nanofiltration retentate and the nanofiltration permeate of Example 1, as shown in Table 3. The whey protein ratio in The product's casein ratio was 60:40 and the protein content was 38% based on dry matter.
    A panel of educated experts evaluated the product organoleptically. The organoleptic properties were "very good". Flavor defects or structural defects that affected the oral sensation were not observed .________ _____ ____ ____ ____
    Table 3
    Retentate of MF UF retentate Retentado de NF NF permeate Product60:40 Portion (%) 8.7 34 17 40 100 Protein (%) 15.3 5.8 0 0 3.3
    14/15
    Proteinwhey (%) 0.05 5.8 0 0 2.0 Casein (%) 15.2 0 0 0 1.3 Lactose (%) 4.2 3.9 17.5 0.08 4.7 Ashes (%) 3.6 0.5 1.1 0.2 0.8
    Example 6
    A whey protein product according to the invention consisted of microfiltration retentate, ultrafiltration retentate, Example 1 nanofiltration retentate, powdered mineral milk and water, as shown in Table 4.
    The ratio of whey protein to casein was 50:50 and the protein content was 48% based on dry matter. The product was a lactose-free dairy beverage in which the lactose was hydrolyzed enzymatically to a level of less than 0.1% after composition.
    A panel of educated experts evaluated the product organoleptically. The organoleptic properties were "very good". Flavor defects or structural defects that affected the oral sensation were not observed.
    Table 4
    Retentate of MF UF retentate Retentado de NF Mineral powdered milk Water Productwithoutlactose50:50 Portion (%) 11 28 7.2 0.1 53 100 Protein (%) 15.3 5.8 0 0 0 3.3 Proteinwhey 1%) 0.05 5.8 0 0 0 1.6 Casein (%) 15.2 0 0 0 0 1.6 Lactose (%) 4.2 3.9 17.5 45 0 <0.1 Ashes (%) 3.6 0.5 1.1 41 0.08 0.7
    Example 7
    Was a whey protein product according to the invention constituted by the microfiltration retentate retentate from ultrafiltration, retentate from nanofiltration and retentate from reverse osmosis in Example 1, and water, as shown in Table 5. The ratio of whey protein to product casein was 70:30 and its protein content was 51%) based on dry matter.
    15/15
    The product was a lactose-free dairy drink in which the lactose was hydrolyzed enzymatically to a level of less than 0.1% after composition.
    A panel of educated experts evaluated the product organoleptically. The organoleptic properties were "very good". Flavor defects or structural defects that affected the oral sensation were not observed.
    Table 5
    Retentate of MF UF retentate Retentado de NF Retentado of RO Water Productwithoutlactose70:30 Portion (%) 7.9 48 4.4 4.4 53 100 Protein (%) 15.3 5.8 0 0 0 4.0 Proteinwhey (%) 0.05 5.8 0 0 0 2.8 Casein (%) 15.2 0 0 0 0 1.2 Lactose (%) 4.2 3.9 17.5 0.8 0 <0.1 Ashes (%) 3.6 0.5 1.1 2.3 0.08 0.7
    Example 8
    A whey protein product according to the invention was made up of milk and the ultrafiltration retentate of Example 1, as shown in Table 6. The ratio of whey protein to the product's casein was 70 : 30 and the protein content of 48% based on dry matter.
    A panel of educated experts evaluated the product organoleptically. The organoleptic properties were "very good". Flavor defects or structural defects that affected the oral sensation were not observed.
    Table 6
    milk UF retentate Product 70:30 Portion (%) 50 50 Protein (%) 3.4 5.8 4.6 Whey protein (%) 0.6 5.8 3.2 Casein (%) 2.8 0 1.4 Lactose (%) 4.7 3.9 4.3 Ashes (%) 0.8 0.5 0.6
    1/4
    权利要求:
    Claims (21)
    [1]
    1. Whey protein product FEATURED by the fact that it has a ratio of whey protein to casein in the range of about 90:10 to about 50:50, and the total protein content of hair minus 20% based on dry matter and a protein content of 2.5 to 8% by weight based on the weight of the product, where the whey protein product is a drink.
    [2]
    2. Whey protein product according to claim 1, CHARACTERIZED by the fact that the ratio of whey protein to casein is in the range of about 80:20 to about 60:40, preferably about 80:20.
    [3]
    3. Whey protein product, according to claim 1 or 2, CHARACTERIZED by the fact that the total protein content varies from 30% to 60% based on dry matter, preferably from 40% to 60% with based on dry matter.
    [4]
    4. Whey protein product according to any one of claims 1 to 3, CHARACTERIZED by the fact that the product additionally comprises supplemental milk minerals.
    [5]
    5. Method for producing a whey protein product CHARACTERIZED by the fact that it comprises:
    - subjecting a milk-based raw material to microfiltration to separate a whey protein as a microfiltration permeate and a casein concentrate as a microfiltration retentate,
    - subjecting at least a portion of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as an ultrafiltration retentate,
    - compose a whey protein product from the ultrafiltration retentate and a material containing casein in order to
    Petition 870170067479, of 9/11/2017, p. 5/18
    2/4 provide a whey protein to casein ratio of about 90.10 to about 50:50 and a total protein content of at least 20% based on dry matter, if desired , from other ingredients.
    [6]
    6. Method, according to claim 5, CHARACTERIZED by the fact that the material containing casein is the microfiltration retentate.
    [7]
    7. Method, according to claim 5, CHARACTERIZED by the fact that the material containing casein is milk.
    [8]
    8. Method according to any one of claims 5 to
    7, CHARACTERIZED by the fact that the raw material based on milk is skimmed milk.
    [9]
    9. Method according to any one of claims 5 to
    8, CHARACTERIZED by the fact that the ultrafiltration permeate is subjected to nanofiltration to provide a retentate and permeate of the nanofiltration.
    [10]
    10. Method according to claim 9, CHARACTERIZED by the fact that the nanofiltration permeate is subjected to reverse osmosis to provide a retentate and permeate of reverse osmosis.
    [11]
    11. Method according to any one of claims 5 to 10, CHARACTERIZED by the fact that diafiltration is used together with microfiltration, ultrafiltration and nanofiltration.
    [12]
    Method according to claim 11, CHARACTERIZED by the fact that microfiltration retentate, ultrafiltration retentate and nanofiltration permeate are used to compose the whey protein product.
    [13]
    13. Method according to claim 11, CHARACTERIZED by the fact that microfiltration retentate, ultrafiltration retentate and reverse osmosis retentate are used to compose the whey protein product.
    Petition 870170067479, of 9/11/2017, p. 6/18
    3/4
    [14]
    14. Method according to any of claims 5 to 13, CHARACTERIZED by the fact that the raw material of the milk is subjected to a heat treatment in a temperature range of 65 ° C to 95 ° C for 5 seconds to 10 minutes before microfiltration.
    [15]
    15. Method according to any one of claims 5 to
    14, CHARACTERIZED by the fact that the release of glycomacropeptides in the whey protein product is prevented.
    [16]
    16. Method according to any one of claims 5 to
    15, CHARACTERIZED by the fact that the generation of unpleasant metabolites in a whey protein product is prevented.
    [17]
    17. Method according to any one of claims 5 to
    16, CHARACTERIZED by the fact that the strange taste of the whey protein product is reduced, eliminated or masked.
    [18]
    18. Whey protein product according to any one of claims 1 to 4, or prepared by a method according to any one of claims 5 to 17, characterized by the fact that it is used as a food product, food animal, nutritional product, food supplement, food ingredient, healthy food or pharmaceutical product.
    [19]
    19. Use of the whey protein product according to any one of claims 1 to 4, or prepared by a method according to any one of claims 5 to 17 CHARACTERIZED by the fact that it is intended for a food product, animal food, nutritional product, food supplement, food ingredient, healthy food or pharmaceutical product.
    [20]
    20. Use according to claim 19, CHARACTERIZED by the fact that the whey protein product is used as a functional food and / or nutritional product, or a pharmaceutical product.
    [21]
    21. Use of the whey protein product according to any one of claims 1 to 4, or prepared by a method of
    Petition 870170067479, of 9/11/2017, p. 7/18
    ΑΙΑ according to any one of claims 5 to 17, CHARACTERIZED by the fact that it is intended for the preparation of sour dairy products and / or acidified fresh products, such as yogurt, fermented milk, viili type yogurt, fermented cream, sour cream, quark cheese, buttermilk, kefir, and dairy drinks in a single serving.
    Petition 870170067479, of 9/11/2017, p. 8/18
    1/1 · *
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    IL219403D0|2012-06-28|
    PL2493325T3|2021-06-28|
    JP6509058B2|2019-05-08|
    JP2015221041A|2015-12-10|
    ES2852749T3|2021-09-14|
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    CA2778360A1|2011-05-05|
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    EP2493325B1|2020-12-02|
    DK2493325T3|2021-02-15|
    MX2012004738A|2012-05-23|
    KR20120098753A|2012-09-05|
    LT2493325T|2021-04-26|
    RU2012121886A|2013-12-10|
    BR112012009744A2|2015-09-01|
    CN102595915A|2012-07-18|
    WO2011051557A1|2011-05-05|
    AU2010311316A1|2012-05-31|
    EP2493325A1|2012-09-05|
    IL219403A|2017-06-29|
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    法律状态:
    2017-06-13| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|
    2017-10-10| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-02-27| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A23J 1/20 (2006.01), A23C 9/142 (2006.01), A23C 9/ |
    2018-04-03| B16A| Patent or certificate of addition of invention granted|
    优先权:
    申请号 | 申请日 | 专利标题
    FI20096114|2009-10-28|
    FI20096114A|FI122675B|2009-10-28|2009-10-28|Whey protein product and process for its preparation|
    US12/607,367|US20110097442A1|2009-10-28|2009-10-28|Whey protein product and a method for its preparation|
    US12/607,367|2009-10-28|
    PCT/FI2010/050843|WO2011051557A1|2009-10-28|2010-10-25|Whey protein product and a method for its preparation|
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