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  • 专利说明
  • 权利要求
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    • 专利摘要:
    Whey Protein Product, Method of Production and Use The invention relates to a whey protein product comprising a whey protein to casein ratio in the range of about 25:75 to about minus 50:50, a total protein content of at least about 20% on dry matter, and a protein content of about 2.5% to about 8% by weight based on that of the product. the product having a favorable amino acid composition and especially suitable for athletes. The invention relates to a method of producing a whey protein product using microfiltration and ultrafiltration. the whey protein product is comprised of the retained ultrafiltration and a casein-containing material in a whey protein to casein ratio of from about 20:80 to about less than 50:50 and a total protein content of at least about 20% on a dry matter basis.
    公开号:BR112013020940B1
    申请号:R112013020940-2
    申请日:2012-02-16
    公开日:2019-10-08
    发明作者:Reetta Tikanmäki；Olli Tossavainen；Matti Harju；Antti Heino
    申请人:Valio Ltd；
    IPC主号:
    专利说明:

    It has been shown that whey proteins are excellent sources of protein, among other things, nutrition for athletes, increase and maintenance of muscle mass. Thus, there are several whey protein powders, and beverages produced with this one on the market. In general, as a raw material for said whey protein products, a whey protein concentrate as a powder is used, which is prepared by ultrafiltration of cheese, fresh quark type cheese or whey casein with subsequent drying of the concentrate received from ultrafiltration. These products have a problem with the bad taste resulting from proteolysis caused by starters such as cheese and curd starters, oxidation of residual fat, and other bad flavors. The removal of mineral salts during the production process of whey products also gives rise to the taste that is waterier than that of normal milk. Attempts have been made to eliminate taste-related problems, in which whey products have been flavored with various food additives, flavoring substances, flavoring preparations and processing aids.
    In addition to the taste problems of today's whey protein products, there is the problem that not all whey proteins have the same nutritional value. For example, the nutritional value of the glycomacropeptide obtained from casein in whey during cheese production is less than that of alactalbumin and β-lactoglobulin. Glycomacropeptide constitutes a significant part of the total proteins in whey cheese.
    Still other problems arise due to the high lactose content included in the known whey products. As you already know, lactose causes symptoms of intolerance to a large number of adults worldwide.
    It is also common knowledge that the heat treatment of products to be
    2/16 whey protein base causes structural product failures. These products are typically described as flaky, thick, lumpy or sandy.
    In view of the above problems, the price-quality ratio of known whey protein products is not attractive. Consequently, the products are not normally available on a large scale, but are provided to consumers as specialty products obtained in restricted locations, such as fitness centers.
    Whey protein products based on milk are generally widely known. Various membrane techniques and combinations of these to separate milk components into individual fractions are widely described in the literature. For example, WO94 / 13148 discloses a process for the production of a denatured whey protein concentrate by means of microfiltration and ultrafiltration of skimmed milk. Casein is retained in microfiltration, while a-lactalburnin and β-lactoglobulin easily penetrate the microfiltration membrane, which has a pore size of about 0.1 microns.
    WO96 / 08155 discloses a separation of casein and skim milk whey proteins as starting material using microfiltration and ultrafiltration. For example, a milk drink with a low whey protein content can be produced by the process.
    WO00 / 30461 discloses that microfiltration can be used in the preparation of infant formula to make an amino acid composition similar to that of human milk.
    WO03 / 094623 A1 discloses that various membrane techniques, i.e., ultrafiltration, nanofiltration and reverse osmosis, are used to prepare a lactose-free dairy drink.
    It is desirable to provide whey protein products that do not have the problems of known products, but that have a pleasant taste and favorable nutritional composition.
    Brief Description of the Invention
    It was surprisingly found that the problems associated with
    3/16 whey products can be avoided by including casein in the whey protein fraction prepared by membrane techniques and enriched with α-lactalbumin and β-lactoglobulin. It is surprising that even a small amount of casein is sufficient to improve the organoleptic properties of the product, such as keeping the taste smooth and velvety. Surprisingly, the structure and stability of the whey protein product of the invention is also good without any sand, flake, deposition or gel formation etc. The nutritional value of the product is also increased.
    In an embodiment of the invention, it is possible to prepare a whey protein drink that looks and tastes like milk, but with a composition that is more favorable for 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 whey protein to casein ratio in the range of about 25:75 to about less than 50:50, a total protein content of at least about 20% dry weight, and a protein content of about 2.5% to about 8% by weight, based on the weight of the product. In an embodiment of the invention, the ratio of whey protein to casein is in the range of about 25:75 to about 40:60. In a specific embodiment of the invention, said ratio is about 30:70. In other embodiments of the invention, the said ratio is about 49:51, 48:52, 47:53, 46:54, and 45:55. In yet other embodiments of the invention, the said ratio is about 26:74, 27:73, 28:72 and 29:71.
    In an embodiment of the invention, the total protein content of the product ranges from about 30% to about 60% on a dry mass basis. In another embodiment, the total protein content is about 40% to about 60% on a dry mass basis. In yet another embodiment, the total protein content is 40% to 60% on a dry mass basis. In yet another embodiment, the total protein content of the whey protein product is 20% on a dry mass basis.
    The whey protein product of the invention has good properties
    4/16 organoleptic and, specifically, it is free of unpleasant flavors caused by glycomarcropeptides and the unpleasant metabolites present in conventional cheese, curd and whey casein. In addition, the whey protein product of the invention has favorable nutritional characteristics and health-promoting effect. Also, the stability of the whey protein product of the invention is good where no flaking, deposition, gelation or other phenomenon causing undesirable changes in structure is observed.
    In the context of the present invention, the term "milk-based" means a product of dairy origin, containing whey protein and casein.
    The whey protein product can be prepared from one or more components obtained from the milk raw material by various membrane techniques or a combination of these. The whey protein product may further comprise mineral salts of milk origin. The dairy raw material can be milk as or as a concentrate or pretreated as desired. The dairy raw material can be supplemented with ingredients commonly used in the preparation of dairy products, such as fractions of fat, protein or sugar, or the like. The dairy raw material can thus be, for example, whole milk, cream, low fat milk, skim milk, low lactose milk, protease treated milk, milk reconstituted from powdered milk, organic milk or a combination thereof, or a dilution of any of these. The milk can originate from cow, sheep, goat, camel, cabal or any other milk-producing animal suitable for nutrition. The milk is preferably low fat or skim milk. In a preferred embodiment of the invention, the whey protein product is prepared from skimmed milk.
    The whey protein product of the invention can be provided as a liquid, such as a drink, a concentrate or a powder. In a specific embodiment of the invention, a total protein content of the drink is from about 2.5% to about 8%, based on the weight of the drink. In another embodiment, the total protein content of the drink is 2.5% to 8%, based on the weight of the drink. In another embodiment, the total protein content of the drink is about 3.5% to about 7%. In yet another embodiment, the total protein content of the drink is 3.5% to 7%. Casein constitutes 75% to 50%, preferably 70% to 50% of the
    5/16 total protein content, while whey protein enriched with a-lactalbumin and β-lactoglobulin constitutes 25% to 50%, preferably 30% to 50%.
    A characteristic of the whey protein product of the invention is that it does not contain sugar, sweeteners or flavorings, however without limiting this realization. In a specific embodiment of the invention, where the whey protein product is a ready-to-use drink, without sugar, sweetener or flavor, to be 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% minerals. However, the calcium content of whey protein product can thus be provided with supplemental calcium and other milk mineral salts, for example, a nanofiltration permeate received from the method of the invention described below, in order to bring the content of calcium to the level present in normal or higher milk. Supplementary calcium can thus be provided as any source of calcium, such as milk calcium, calcium gluconate, calcium citrate, calcium lactate etc., or mixtures thereof.
    Fat can also be included in the whey protein product of the invention. The fat content of the product is typically in the range of about 0% to 3.5%.
    In an embodiment of the invention, the whey protein product is low lactose or lactose free. The low lactose or lactose-free product can be achieved by membrane techniques used in the preparation of the product. Also, any residual lactose in the whey protein product can be hydrolyzed by means of an enzyme. In the context of the invention, "low lactose" 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 0.5g / serving (for example, for liquid milks 0.5g / 244g, the lactose content being more than 0.21%) , however not more than 0.5%. According to the invention, whey protein drinks containing little carbohydrate and having impeccable organoleptic characteristics can also be produced.
    6/16
    The whey protein product of the invention can be used as a raw material in the preparation of all types of sour milk products and / or acidified fresh products, typically yogurt, fermented milk, viili cream and fermented cream, sour cream, fresh quark cheese, milk butter, kefir, drinks such as shot-drink and other 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 consisting of food products, animal feed, nutritional products, food supplements, food ingredients, healthy foods and pharmaceuticals. In an embodiment of the invention, the product is a food or food product, that is, food that has any health promoting and / or disease prevention or relief property. The shape of each food product, food material, and / or pharmaceutical products, and animal feed is not particularly limited.
    As mentioned above, due to its favorable nutritional composition, the whey protein product of the invention is suitable for athletes and other exercise enthusiasts as part of a regular diet. The present invention provides the composition comprising whey protein to support and improve healthy eating. The product can also be useful, especially in connection with the relief and prevention of early adult diabetes, metabolic syndrome and sarcopenia.
    Another objective of the invention is to provide a use of the whey protein product as a food product, animal feed, nutritional product, food supplement, food ingredient, healthy food and pharmaceutical product. In an embodiment of the invention, the product is provided as a functional food and / or a nutritional product. In another embodiment, the product is provided as a pharmaceutical product.
    The whey protein product can be produced from one or more fractions obtained using membrane techniques. Two or more techniques can be combined, including microfiltration, ultrafiltration, nanofiltration, and reverse osmosis, in an appropriate manner.
    7/16
    Another objective of the invention is thus to provide a method of producing a whey protein product which comprises
    - subjecting a milk raw material to microfiltration in order to separate an ideal whey as a microfiltration permeate and a casein concentrate as a microfiltration retainer,
    - subjecting at least a part of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and whey protein concentrate as an ultrafiltration retainer,
    - compose a whey protein product from an ultrafiltration retentate and a casein-containing material in order to provide a ratio of whey protein to casein in the range of about 20:80 to about less than 50 : 50 and a total protein content of at least about 20% on a dry matter basis, and if desired, from other ingredients.
    The milk-based raw material is preferably skimmed milk.
    Any casein-containing material can be used as casein-containing material in the present invention. In an embodiment of the invention, the casein-containing material is selected from the group consisting of the retained microfiltration of the method of the invention, milk, a sour milk product, an acidified milk product, a fermented milk product and any combination thereof. The acidified milk product can be, for example, sour milk or yogurt, or a combination thereof. As used herein, the term "milk" means any normal secretion obtained from mammalian mammary glands, such as cow's milk, goat, camel, horse or sheep, or any other milk product 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 thus includes, for example, whole milk, low-fat milk, skimmed milk, cream, ultrafiltered milk (UF retained), difiltrated milk, microfiltered milk (permeate MF), reconstituted milk powder, organic milk or a combination or dilution of any of these. In one embodiment, the milk is skimmed milk. In another embodiment, the milk is low-lactose or lactose-free milk.
    8/16
    In an embodiment of the invention, a whey protein product is produced having a whey protein to casein ratio of about 25:75 to about less than 50:50. In another embodiment, the ratio is about 25:75 to about 40:60. In another embodiment, the ratio is about 30:70.
    In one embodiment, the whey protein product is produced having a total protein content of at least 20% in dry matter. In another embodiment, the total protein content is in the range of about 30% to about 60% on a dry matter basis. In another embodiment, the total protein content is about 40% to about 60% in dry matter.
    In one embodiment, the whey protein product prepared according to the method of the invention is a beverage having a total protein content of about 2.5 to about 8% by weight, preferably about 3.5 % to about 7%, based on the weight of the product.
    After composition of the whey protein product, it can be heat treated as in a manner known per se, if appropriate.
    According to the invention, the milk-based raw material is subjected to microfiltration. At least part of the microfiltration permeate is then subjected to ultrafiltration. In an embodiment of the invention, at least a part of the ultrafiltration permeate that includes most of the mineral salts and sugars including lactose can further be subjected to nanofiltration (NF) to separate the minerals in an NF permeate and sugars in the NF retentate. In another embodiment, at least a part of the NF permeate can be further subjected to reverse osmosis (OR) to concentrate the minerals in the retained OR. These fractions obtained from said additional membrane filtrations can be used to compose a whey protein product of the invention. In one embodiment of the invention, a microfiltration retainer, ultrafiltration retainer and nanofiltration retainer is used in the preparation of the whey protein product of the invention. In another embodiment, a utrafiltration and nanofiltration retention are used in the preparation of the whey protein product of the invention. In yet another embodiment of the invention, a microfiltration trap, utrafiltration trap and reverse osmosis trap are used in the preparation of the whey protein product from
    9/16 invention. In an embodiment of the invention, the whey protein product is composed of milk, retained from utrafiltration, retained from nanofiltration and water.
    In another embodiment of the invention, microfiltration (MF), ultrafiltration (UF) 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 from the ultrafiltration of the MF permeate is suitably used as the diafiltration water. When UF permeate is still subjected to nanofiltration, an NF permeate is properly used as the diafiltration water in ultrafiltration. When the NF permeate is still subjected to reverse osmosis (OR), an OR permeate is appropriately used as the diafiltration water in nanofiltration. One or more of said diafiltration steps can be used in the method of the invention. Said fractions, and a combination of these can originate from a single process, or separate processes.
    The method of the invention is illustrated in general terms in figure 1. The milk is sequentially subjected to microfiltration, ultrafiltration, nanofiltration and reverse osmosis. Optional measurements are indicated by a dashed line in the figure. Microfiltration, ultrafiltration and nanofiltration can be performed by the diafiltration technique using at least part of the ultrafiltration permeate, nanofiltration permeate and reverse osmosis (OR) permeate as diafiltration water, respectively. The whey protein product of the invention is composed of UF retained and a material containing casein. If desired, the NF retained and the OR retained can be introduced into the whey protein product. The casein-containing material may include the MF retained obtained from microfiltration. Also, the casein-containing material can be composed entirely or partially of the retained MF.
    The method of the invention provides a whey protein product that has good organoleptic properties, such as taste and mouthfeel, with good stability. Through the method it is possible to prevent the release of glycomacropeptides and metabolites that cause unpleasant flavors in whey protein products by carrying out the method of the invention.
    Previous studies show that there are differences in nutritional quality between
    10/16 the whey proteins. More particularly, it has been observed that α-lactalbumin has a more favorable nutritional value than β-lactoglobulin. Based on this knowledge, the composition of the whey protein product of the invention can be adjusted to various uses in an appropriate manner. In the present invention, adjustment of the whey protein composition is achieved by heat treatment of the milk brute matter, or by selecting a membrane. The method of the invention uses a technique known per se in the heat treatment of dairy products. Examples of hot treatments to be used in the method of the invention are pasteurization temperature, high pasteurization, or heating at a temperature lower than the pasteurization temperature for a sufficiently long time. Specifically, UHT treatment (for example, milk at 138 ° C, 2 to 4 s), ESL treatment (for example, milk at 130 ° C, 1 to 2 s), pasteurization (for example, milk at 72 ° C, 2 to 15 s), or high pasteurization (95 ° C, 5 min) can be mentioned. The heat treatment can be either direct (steam for milk, milk for steam) or indirect (heat exchanger tube, heat exchanger plate, sheared heat exchanger surface).
    In an embodiment of the invention, the milk is subjected to a hot treatment at a temperature in the range of 65 ° C to 95 ° C, for 15 seconds to 10 minutes before microfiltration to selectively separate the protein ingredients from the whey. As a result of the hot treatment, β-lactoglobulin is denatured and associated with casein, while α-lactalbumin may have a reduced amount in the microfiltration permeate.
    In an embodiment of the invention, the lactose of the whey protein product of the invention is hydrolyzed to monosaccharides as is well known in the art. This treatment with commercially available lactase enzyme is carried out in a manner known per se. In an embodiment of the invention, lactose hydrolysis is carried out after membrane filtrations on the compound whey protein product. In another embodiment of the invention, the steps of lactose hydrolysis and microfiltration are started simultaneously. In yet another embodiment of the invention, the lactose hydrolysis of the raw milk matter is initiated prior to the membrane filtration step.
    The cancellation of lactose hydrolysis follows according to the enzyme the enzyme
    11/16 lactase is inactivated, for example, by heat treatment of the whey protein product composed in a last stage of several fractions received in the method of the invention (UF retained and MF retained).
    The following examples are presented for further illustration of the invention without limiting the invention to them.
    Example 1
    Whole milk (1000 L) is microfiltered by polymeric filtration membranes (Synder FR) which has 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 retained formed is 190L having a dry mass content of 20.0%.
    Concentration factor (-) = feed (L) <
    diafiltration feed (L) retained (L) retained from diafiltration (L) (1)
    The permeate formed in microfiltration (1890L) is further filtered through polymeric ultrafiltration (UF) membranes (Koch IIFK-131) having a pore size of 10KDa). The permeate obtained in ultrafiltration is further subjected to nanofiltration (NF) to result in a retained and permeate NF (130L).
    Ultrafiltration is performed by means of diafiltration using 130L of the permeate NF above as diafiltration water. The total concentration factor for ultrafiltration is 24 (Equation 1). In ultrafiltration, 100L of ultrafiltration retained and 1920L of ultrafiltration permeate are formed, of which 1080L is used in microfiltration diafiltration. The remaining ultrafiltration permeate (840L) is nanofiltered by filtration membranes (Desal 5-DK) having a cutoff value of 200 Da. The nanofiltration concentration factor is 4.25 (Equation 1), where 197L of the nanofiltration retained and 644L of the nanofiltration permeate are formed, 130L of the latter being used as diafiltration water in the microfiltration permeate ultrafiltration diafiltration, as described above.
    Residual nanofiltration permeate not used as diafiltration water in the diafiltration of the ultrafiltration of the microfiltration permeate is used for other purposes or concentrated by reverse osmosis membranes (Koch HR) by the use of a concentration factor of 10 (Equation 1). The amount of reverse osmosis retained from the
    12/16 permeate of the formed nanofiltration is 55L.
    Example 2
    Whole milk (1000 L) is subjected to a hot treatment in a temperature range of 65 ° C to 95 ° C, for 15 seconds to 10 minutes in a hot treatment device to selectively separate the ingredients from the whey protein. The hot treatment of whole milk influences the permeation of whey proteins in microfiltration, such that the microfiltration permeate is enriched with a-lactalbumin which is less thermolabile, having a degree of denaturation from 0 to 26%, while βlactoglobulin it is denatured to a degree of 1 to 90%. After hot treatment of whole milk, the milk is subjected to the filtration processes as described in example 1.
    As an example, the percentage of α-lactalbumin from the total amount of α-lactalbumin and β-lactoglobulin (% by weight) in the microfiltration permeate was 38% (75 ° C hot treatment for 30 seconds) at 45% (treatment 90 ° C for 30 seconds).
    Example 3
    A whey protein product of the invention was composed from the retained microfiltration, retained from ultrafiltration and retained from the nanofiltration of example 1, whole milk powder and water as shown in table 1. The proportion of whey protein for casein the product was 21:79 and the protein content was 52% on a dry matter basis. The product was a lactose-free milk drink in which the lactose was enzymatically hydrolyzed to a level less than 0.1% after composition.
    An expert panel evaluated the product organoleptically. The organoleptic properties were very good. No flaws or structural flaws affecting the mouth feel were observed.
    Table 1
    Retained MF Retained UF Retained NF Mineral powderof milk Water Product21:79 lactose free Portion 21 14 8 0.5 57 100
    13/16
    (%) Protein(%) 15.3 5.8 0 0 0 4.0 Whey protein (%) 0.05 5.8 0 0 0 0.8 Casein(%) 15.2 0 0 0 0 3.2 Lactose(%) 4.2 3.9 17.5 45 0 <0.1 Ashes(%) 1.5 0.5 1.1 41 0.08 0.7
    The whey protein products of the invention having a whey protein to casein ratio of 22:78, 23:77, 24:76 and 25:75 can be prepared analogously from the same components by varying the amounts of each component accordingly.
    Example 4
    A whey protein product according to the invention was composed from the microfiltration retained, ultrafiltration retained and the nanofiltration retained in example 1, mineral milk powder and water as shown in table 2. The protein ratio of whey for casein of the product was 25:75 and the protein content was 58% on a dry matter basis. The product was a lactose-free milk drink in which the lactose was hydrolyzed enzymatically to a level of less than 0.1% after composition.
    An expert panel evaluated the product organoleptically. The organoleptic properties were very good. No flaws or structural flaws that affect the oral sensation were observed.
    Table 2
    Retained MF
    Retained UF
    Retained NF
    Mineral milk powder
    Water
    Product
    25:75
    14/16
    exempt fromlactose Portion(%) 25 22 5 0.4 47 100 Protein(%) 15.3 5.8 0 0 0 5.1 Whey protein (%) 0.05 5.8 0 0 0 1.3 Casein(%) 15.2 0 0 0 0 3.8 Lactose(%) 4.2 3.9 17.5 45 0 <0.1 Ashes(%) 1.5 0.5 1.1 41 0.08 0.7
    Example 5
    A whey protein product according to the invention was composed from the retained microfiltration, retained ultrafiltration and retained nanofiltration example water as shown in table 3. The protein ratio of 5 whey to casein of the product was 30:70 and the protein content was 56% on a dry matter basis.
    An expert panel evaluated the product organoleptically. The organoleptic properties were very good. No flaws or structural flaws affecting the mouth feel were observed.
    Table 3
    Retained MF Retained UF Retained NF Water Product30:70 exemptlactose Portion (%) 32 36 12 20 100 Protein (%) 15.3 5.8 0 0 7.0
    15/16
    Whey protein (%) 0.05 5.8 0 0 2.1 Casein (%) 15.2 0 0 0 4.9 Lactose (%) 4.2 3.9 17.5 0 4.8 Ashes (%) 1.5 0.5 1.1 0.08 0.8
    Example 6
    A whey protein product according to the invention was composed from the retained ultrafiltration and retained nanofiltration of example 1, milk and water as shown in table 4. The ratio of whey protein to casein of 5 product was 40:60 and the protein content was 25% on a dry matter basis.
    An expert panel evaluated the product organoleptically. The organoleptic properties were very good. No flaws or structural flaws affecting the mouth feel were observed.
    Table 4
    milk Retained UF Retained NF Water Product40:60 exemptlactose Portion (%) 56 11 10 23 100 Protein (%) 3.3 5.8 0 0 2.5 Whey protein (%) 0.7 5.8 0 0 1.0 Casein (%) 2.6 0 0 0 1.5 Lactose (%) 4.8 3.9 17.5 0 4.8 Ashes (%) 0.8 0.5 1.1 0.08 0.6 Fat (%) 3.5 θ 0 0 2.0
    Example 7
    A whey protein product of the invention was composed from the retained ultrafiltration and retained nanofiltration of example 1, milk and water as
    16/16 shown in table 5. The ratio of whey protein to casein in the product was 49:51 and the protein content was 38% on a dry matter basis. The product was a low-lactose milk drink in which the lactose was hydrolyzed enzymatically after composition.
    An expert panel evaluated the product organoleptically. The organoleptic properties were very good. No flaws or structural flaws affecting the mouth feel were observed.
    Table 5
    milk Retained UF Retained NF Water Product49:51 low lactose Portion (%) 63 21 6 11 100 Protein (%) 3.3 5.8 0 0 3.3 Protein fromwhey(%) 0.7 5.8 0 0 1.6 Casein (%) 2.6 0 0 0 1.7 Lactose (%) 4.8 3.9 17.5 0 0.8 Ashes (%) 0.8 0.5 1.1 0.08 0.7 I Fat (%) 3.5 0 0 0 2.0
    Whey protein products having a whey protein to casein ratio of 48:52, 47:53, 46:54 and 45:55 can be prepared analogously from the same components by varying the amounts of each component , consequently.
    权利要求:
    Claims (20)
    [1]
    1. Whey protein product FEATURED for being a beverage comprising a ratio of whey protein to casein in the range 25:75 to less than 50:50, a total protein content of at least 20% in matter dry, and a protein content of 2.5% to 8% by weight, based on the weight of the product.
    [2]
    2. Whey protein product according to claim 1, characterized by the ratio of whey protein to casein being in the range of 25:75 to less than 40:60, preferably 30:70.
    [3]
    3. Whey protein product according to claim 1 or 2, CHARACTERIZED by the total protein content being in the range of 30% to 60% on a dry matter basis, preferably from 40% to 60% on a dry basis dry matter.
    [4]
    Whey protein product according to any one of claims 1 to 3, characterized in that it contains a protein content of 3.5% to 7% by weight, based on the weight of the product.
    [5]
    Whey protein product according to any one of claims 1 to 4, characterized in that the product further comprises complementary milk minerals.
    [6]
    6. Whey protein product production method, FEATURED for understanding:
    - subjecting a milk raw material to microfiltration in order to separate an ideal whey as a microfiltration permeate and a casein concentrate as a microfiltration retainer,
    - subjecting at least a part of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and whey protein concentrate as an ultrafiltration retainer,
    - compose a whey protein product from an ultrafiltration retentate and a material containing casein in order to provide a ratio of whey protein to casein in the range of 20:80 to less than 50:50 and a total protein content of at least 20% on a dry matter basis, and if desired, from other ingredients.
    [7]
    7. Method according to claim 6, CHARACTERIZED
    Petition 870190021324, from 03/01/2019, p. 8/10
    2/3 by the ratio of whey protein to casein of whey protein products is 25:75 to less than 50:50, preferably 25:75 to 40:60, more preferably 30:70.
    [8]
    Method, according to claims 6 or 7, CHARACTERIZED in that the total protein content is 30% to 60% on a dry matter basis, preferably 40% to 60% on a dry matter basis.
    [9]
    Method according to any one of claims 6 to 8, CHARACTERIZED that the product is a beverage that has a protein content of 2.5% to 8% by weight, preferably 3.5% to 7% based on product weight.
    [10]
    Method according to any one of claims 6 to 9, CHARACTERIZED that the casein-containing material is selected from the group consisting of retained in microfiltration, milk, a sour milk product, an acidified milk product, a fermented milk product and any combination of these.
    [11]
    11. Method according to any one of claims 6 to 10, CHARACTERIZED by the milk raw material being whole milk.
    [12]
    Method according to any one of claims 6 to 11, CHARACTERIZED that the ultrafiltration permeate is subjected to nanofiltration to provide a retained and permeated nanofiltration.
    [13]
    13. Method according to claim 12, CHARACTERIZED by the nanofiltration permeate being subjected to reverse osmosis to provide a retained and permeate.
    [14]
    14. Method according to any one of claims 6 to 13, CHARACTERIZED by the diafiltration being used with microfiltration, ultrafiltration and nanofiltration.
    [15]
    15. Method, according to claim 14, CHARACTERIZED by the retention of microfiltration, retention of ultrafiltration and retention of nanofiltration to be used to compose the whey protein product.
    [16]
    16. Method according to any one of claims 6 to 15, CHARACTERIZED by the milk raw material being subjected to a heat treatment at a temperature in the range of 65 ° C to 95 ° C for 15 seconds to 10 minutes before
    Petition 870190021324, from 03/01/2019, p. 9/10
    3/3 microfiltration.
    [17]
    17. Method according to any one of claims 6 to 16, CHARACTERIZED by the supplementary milk minerals being added to the whey protein product.
    [18]
    18. Use of a whey protein product as defined in any of claims 1 to 5, or prepared by a method as defined in any of claims 6 to 17, CHARACTERIZED by the fact that it is in the production of a food product , animal feed, nutritional product, food supplement, food ingredient, healthy food.
    [19]
    19. Use, according to claim 18, CHARACTERIZED for being in the production of a functional food and / or nutritional product.
    [20]
    20. Use of a whey protein product as defined in any of claims 1 to 5, or prepared by a method as defined in any of claims 6 to 17, CHARACTERIZED by the fact that it is in the production of milk products sour, fresh acidified products, like yogurt, fermented milk, viili cream, fermented cream, sour cream, fresh quark cheese, milk butter, kefir, and / or drinks such as a shot-drink based on dairy products.
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    同族专利:
    公开号 | 公开日
    US10993454B2|2021-05-04|
    MX2013009437A|2014-05-21|
    ES2536247T3|2015-05-21|
    CN103491790B|2016-08-03|
    CA2827463A1|2012-08-23|
    FI124323B|2014-06-30|
    US20140017332A1|2014-01-16|
    EP2675281B1|2015-04-08|
    WO2012110705A1|2012-08-23|
    FI20115156A|2012-08-19|
    KR102088269B1|2020-05-18|
    JP2017093443A|2017-06-01|
    JP2014511176A|2014-05-15|
    KR20190039832A|2019-04-15|
    KR20140005288A|2014-01-14|
    IL228015A|2018-03-29|
    RU2607382C2|2017-01-10|
    US20180242608A1|2018-08-30|
    RU2013142573A|2015-03-27|
    BR112013020940A2|2016-10-11|
    FI20115156A0|2011-02-18|
    EP2675281A1|2013-12-25|
    AU2012216966B2|2016-04-21|
    JP6513629B2|2019-05-15|
    MX338716B|2016-04-28|
    CN103491790A|2014-01-01|
    PL2675281T3|2015-08-31|
    AU2012216966A1|2013-09-05|
    DK2675281T3|2015-04-27|
    IL228015D0|2013-09-30|
    CA2827463C|2019-04-23|
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    法律状态:
    2018-01-23| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-12-04| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application [chapter 6.1 patent gazette]|
    2019-09-03| B09A| Decision: intention to grant|
    2019-10-08| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 16/02/2012, OBSERVADAS AS CONDICOES LEGAIS. (CO) 20 (VINTE) ANOS CONTADOS A PARTIR DE 16/02/2012, OBSERVADAS AS CONDICOES LEGAIS |
    优先权:
    申请号 | 申请日 | 专利标题
    FI20115156|2011-02-18|
    FI20115156A|FI124323B|2011-02-18|2011-02-18|Milk-based product and process for its preparation|
    PCT/FI2012/050152|WO2012110705A1|2011-02-18|2012-02-16|Milk-based product and a method for its preparation|
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