WO2002043504A1 - Producto liquido de origen vegetal como sustitutivo de la leche - Google Patents
Producto liquido de origen vegetal como sustitutivo de la leche Download PDFInfo
- Publication number
- WO2002043504A1 WO2002043504A1 PCT/ES2001/000467 ES0100467W WO0243504A1 WO 2002043504 A1 WO2002043504 A1 WO 2002043504A1 ES 0100467 W ES0100467 W ES 0100467W WO 0243504 A1 WO0243504 A1 WO 0243504A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- liquid product
- quinoa
- chufa
- plant origin
- extract
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
Definitions
- the present invention relates to a liquid product of plant origin that can be used as an alternative to liquid milk of animal origin.
- the horchata is made from a tuber known as "chufa” ⁇ Cyperus esculentus) that grew spontaneously in the Nile Valley and currently grows in different parts of Africa and is grown on a large scale in Spain in the Valencian Community, particularly in the area of Alboraya and bordering.
- the origin of the use of this tuber for the preparation of horchata is exclusive to the Valencian Community, where it was possibly introduced by the Arabs.
- horufata de chufa it starts from a selection of the tubers and subsequently they are washed, hydrated and ground with drinking water; The crushing is sieved, sweetened with sugar and cooled to 3-4 ° C.
- horchata Approximately 6 liters of water and 140 grams of sugar are used per kilogram of chufas and 5 to 6 liters of horchata are obtained. Occasionally, horchata can be flavored with small amounts of cinnamon and lemon. The resulting horchata is a nutritious and refreshing drink, milky white, with a characteristic, soft and pleasant flavor and aroma. The horchata is consumed very cold and even partially frozen, in the form of slush.
- the nutritional value of horchata comes from the chufa's own composition.
- the chemical composition of the chufa is as follows:
- Linoleic acid is an essential fatty acid and its recommended daily intake is 15 to 20 grams per day. Stresses its intervention in the synthesis of prostaglandins (modulators of all cellular activities, control the contraction of smooth muscles, glandular secretions, water and electrolyte reabsorption, neurotransmission, platelet aggregation, fever induction and of the inflammatory responses).
- the percentage of protein in the chufa constitutes approximately 10% of the dry substance. Thus, proteins share with the fiber the third place in importance of the components of the tuber.
- the most abundant amino acid in chufa is Arginine, also providing a high content of Phenylalanine and Tyrosine and lower percentages of other amino acids such as Leucine, Isoleucine, Lysine, Methionine, Cysteine, Threonine, Valine and Tryptophan. In total, it provides 41 grams of essential amino acids / 100 grams of total protein.
- Chufa provides an important contribution in minerals, in particular potassium, phosphorus, calcium, magnesium, zinc and iron.
- Potassium is the macroelement found in the highest proportion (543.70 mg / 100g of chufa-substance soluble). Potassium plays an important role in most vital functions such as cell metabolism, protein synthesis, carbohydrate synthesis and neuromuscular excitability. Its main functions are the regulation of the water content of the cell, the activating role of enzyme systems and the increase of neuromuscular excitability.
- Chufa also contains a high percentage of phosphorus (285 mg / 100 gr of chufa-s.s.) And calcium (103 mg / 100 gr of chufa-s.s.). Calcium is essential in growth to achieve good bone calcification as well as for adults to prevent decalcification.
- the chufa contains 95.50 mg of magnesium / 100 g of chufa-s.s. Magnesium is found inside the cells, where it acts as activator of several enzymes and also intervenes in the transmission of nerve impulse at the level of the motor plate. It should be noted according to recent data its anti-stress importance.
- the chufa contains a 4.32 mg of zinc / 100 gr of chufa-s.s .. It is a component of important enzymes such as alkaline phosphatase and carbonic anhydrase. 10 to 15 mg daily are considered necessary.
- chufa provides 4.21 mg of iron / 100 g of chufa-ss. Iron is necessary for the formation of hemoglobin. Each molecule of it contains an iron atom. The organism responds to iron deficiency with anemia. Iron deficiency anemia is not only the first among all the different causes of anemia, but also the main nutritional deficiency in the western world. 10 to 15 mg daily are considered necessary. It is important to remember that milk contains a very small amount of iron. D. Carbohydrates
- Starch is the most abundant of the chufa carbohydrates, representing between 30 and 40% of the weight of the tuber. Free sugars continue in importance to starch. Sucrose constitutes almost all of them; It represents about 12.5% of the weight of the tuber.
- Chufa also contains reducing sugars (ocglucose, ⁇ -glucose, fructose and galactose), whose essential function is energy.
- Vegetable fiber is the non-digestible or absorbable part of many plant-based foods. It consists of substances of different chemical composition, although most of them are polysaccharides. It is also called dietary fiber and food fiber. Although its component could be considered unhelpful, since it is eliminated with feces, in recent years its properties have been studied with interest after having been published that there is most likely a relationship between low intake of plant fiber and certain diseases.
- composition of the horchata per 100 ce approximately is:
- horchata is a food and refreshing product, which has a high content of unsaturated fatty acids and especially linoleic acid without providing cholesterol, which makes it a suitable food for diets of both older people and children's. Also noteworthy is its high energy value, which reinforces its use by children and athletes and its high content of minerals, especially potassium, which, as mentioned above, plays an important role in the nervous system. Also its high fiber content makes it advisable as a regulator of intestinal transit and prevents diseases such as colon cancer, its astringent capacity is also known in cases of intestinal disorders.
- Horchata outperforms milk in terms of iron intake, since milk is deficient in this mineral. However, the nutritional value of horchata is insufficient, given that the protein intake is low.
- the present invention relates to a liquid product of plant origin, characterized in that it essentially contains a chufa extract, a quinoa extract and a mixture of enzymes of the ⁇ -amylase type.
- Said mixture of enzymes of the ⁇ -amylase type comprises ⁇ -amylases of different optimum starch hydrolysis temperatures in order to avoid gelation of the starch in the thermal conservation treatments, while providing maltodextrins and glucose.
- the liquid vegetable product according to the invention comprises between 5% and 20%, preferably between 8% and 16% of chufa extract and between 5% and 20%, preferably between 7% and 10% of quinoa extract
- Quinoa (Chenopodium quinoa Willdenow) is a dicot plant, considered a pseudo-cereal that is grown in the Andean highlands of South America and that requires very specific climatic conditions for growth, mainly heights above 3,000 m above the sea level.
- Kancolla and sweets such as Sajama, Cheweca or Blanca Juli which have the following chemical physical composition: Humidity 9.5-12.5
- the proteins that quinea provides are of high biological value, rich in Lysine, Methionine, Cystine, Arginine and Histidine.
- the carbohydrates that make up quinoa are mostly starch and about 5% sugars. Approximately 50% of the quinoa fat content is linoleic acid, essential for the human diet.
- quinoa contains a high level of calcium and phosphorus.
- the addition of a quinoa extract to a chufa extract in a liquid product according to the invention allows to increase the protein value of the final product with respect to the chufa horchata.
- the presence of high percentages of starch in the composition of chufa and quinoa extracts gives them the property of gelation when thermal sterilization treatments are applied, so that the product completely changes its rheological behavior so that it loses the characteristic quality of drinking liquid .
- This gelation can be avoided by the addition of ⁇ -amylase-like enzymes that degrade starch producing malto-dextrins, compounds of great nutritional value, and glucose.
- the present invention also relates to a process for preparing a liquid product of plant origin according to any of the preceding claims, characterized in that it comprises: (a) Hydration and milling of the chufa and filtering of the resulting liquid;
- liquid product of plant origin of the present invention can be used as a substitute for milk of animal origin and other plant products of high nutritional value (for example, soy derivatives).
- liquid vegetable product according to the invention offers a number of advantages:
- Example I Process of making a liquid vegetable product of high nutritional value and pleasant taste
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2002221962A AU2002221962A1 (en) | 2000-11-30 | 2001-11-29 | Liquid product of vegetable origin as milk substitute |
EP01998232A EP1338206A1 (en) | 2000-11-30 | 2001-11-29 | Liquid product of vegetable origin as milk substitute |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200002859A ES2168227B1 (es) | 2000-11-30 | 2000-11-30 | Producto liquido de origen vegetal como sustitutivo de la leche. |
ESP0002859 | 2000-11-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2002043504A1 true WO2002043504A1 (es) | 2002-06-06 |
Family
ID=8495815
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/ES2001/000467 WO2002043504A1 (es) | 2000-11-30 | 2001-11-29 | Producto liquido de origen vegetal como sustitutivo de la leche |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP1338206A1 (es) |
AU (1) | AU2002221962A1 (es) |
ES (1) | ES2168227B1 (es) |
WO (1) | WO2002043504A1 (es) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101999469A (zh) * | 2010-09-11 | 2011-04-06 | 黄有贤 | 速溶豆粉固体饮料及其制备方法 |
WO2012105977A1 (en) * | 2011-02-03 | 2012-08-09 | Kamelgard Joseph I | Quinoa-based beverages and method of creating quinoa-based beverages |
CN109892183A (zh) * | 2019-04-09 | 2019-06-18 | 山东省农业科学院生物技术研究中心 | 一种盐碱地油莎豆-藜麦间作的种植方法 |
CN110438183A (zh) * | 2019-07-25 | 2019-11-12 | 哈尔滨商业大学 | 复合酶法改性淀粉制备低de值麦芽糊精的方法及低de值麦芽糊精在食品中的应用 |
CN113080449A (zh) * | 2021-05-14 | 2021-07-09 | 刘爱华 | 一种降糖、降脂、降血粘的纯天然植物固体代餐包 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2233196B1 (es) * | 2003-11-19 | 2006-04-16 | Costa Concentrados Levantinos, S.A. | Procedimiento para la fabricacion de horchata de chufas envasada esteril. |
WO2019149361A1 (en) * | 2018-02-01 | 2019-08-08 | Swebol Biotech Ab | Food product |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES8704717A1 (es) * | 1985-10-28 | 1987-05-01 | Ind Lacteas Cervera S A | Nuevo procedimiento de elaboracion de horchata |
JPS6434264A (en) * | 1987-07-30 | 1989-02-03 | Yakurigaku Chuo Kenkyusho Kk | Feeds and drinks incorporated with digestive enzyme-inhibiting substance separated from grains and beans |
FR2628298A1 (fr) * | 1988-03-09 | 1989-09-15 | Giacometti Serge | Lait de quinoa |
ES2123447A1 (es) * | 1997-02-27 | 1999-01-01 | Coret Monros Salvador | Una nueva composicion alimenticia a base de chufa y cereales y/o cacao-chocolate. |
-
2000
- 2000-11-30 ES ES200002859A patent/ES2168227B1/es not_active Expired - Fee Related
-
2001
- 2001-11-29 AU AU2002221962A patent/AU2002221962A1/en not_active Abandoned
- 2001-11-29 WO PCT/ES2001/000467 patent/WO2002043504A1/es not_active Application Discontinuation
- 2001-11-29 EP EP01998232A patent/EP1338206A1/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES8704717A1 (es) * | 1985-10-28 | 1987-05-01 | Ind Lacteas Cervera S A | Nuevo procedimiento de elaboracion de horchata |
JPS6434264A (en) * | 1987-07-30 | 1989-02-03 | Yakurigaku Chuo Kenkyusho Kk | Feeds and drinks incorporated with digestive enzyme-inhibiting substance separated from grains and beans |
FR2628298A1 (fr) * | 1988-03-09 | 1989-09-15 | Giacometti Serge | Lait de quinoa |
ES2123447A1 (es) * | 1997-02-27 | 1999-01-01 | Coret Monros Salvador | Una nueva composicion alimenticia a base de chufa y cereales y/o cacao-chocolate. |
Non-Patent Citations (4)
Title |
---|
MORENO, J.A. ET AL.: "La Maltrodextrina como coadyuvante en el secado por atomizaciõn de la horcacha de chufas (Cyperus esculentus, L.)", REV. AGROQUIMI. TECNOL. ALIMENT., vol. 26, no. 2, 1986, pages 263 - 268, XP002192615 * |
PATENT ABSTRACTS OF JAPAN vol. 013, no. 221 (C - 598) 23 May 1989 (1989-05-23) * |
RANHOTRA, G.S. ET AL.: "Composition and Protein Nutritional Quality of Quinoa", CERCAL CHEM., vol. 70, no. 3, 1993, pages 303 - 305, XP002192616 * |
SCHWARTZ, M. ET AL: "Efecto de los tratamientos de estabilizaciõn de la horchata de chufa (Cyperus esculentus, L.) sobre su color y su viscosidad", REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, vol. 24, no. 2, 1984, pages 271 - 277, XP002192614 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101999469A (zh) * | 2010-09-11 | 2011-04-06 | 黄有贤 | 速溶豆粉固体饮料及其制备方法 |
WO2012105977A1 (en) * | 2011-02-03 | 2012-08-09 | Kamelgard Joseph I | Quinoa-based beverages and method of creating quinoa-based beverages |
CN109892183A (zh) * | 2019-04-09 | 2019-06-18 | 山东省农业科学院生物技术研究中心 | 一种盐碱地油莎豆-藜麦间作的种植方法 |
CN110438183A (zh) * | 2019-07-25 | 2019-11-12 | 哈尔滨商业大学 | 复合酶法改性淀粉制备低de值麦芽糊精的方法及低de值麦芽糊精在食品中的应用 |
CN113080449A (zh) * | 2021-05-14 | 2021-07-09 | 刘爱华 | 一种降糖、降脂、降血粘的纯天然植物固体代餐包 |
Also Published As
Publication number | Publication date |
---|---|
ES2168227A1 (es) | 2002-06-01 |
EP1338206A1 (en) | 2003-08-27 |
ES2168227B1 (es) | 2003-04-01 |
AU2002221962A1 (en) | 2002-06-11 |
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