Method for producing a vegetable protein ingredient for ice...

Details Method for producing a vegetable protein ingredient for ice... Method for producing a vegetable protein ingredient for ice...

A - Human Necessities

23

G

A23G 9/38 (2006.01) A23C 11/10 (2006.01)

Patent

CA 2593370

The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dispersed in an aqueous phase, any fibres contained in the aqueous phase are separated and the lupin protein is isolated from the aqueous phase in order to obtain the protein ingredient. The invention is characterised in that for the protein extraction step a pH value of 6 < pH < 7 is set for the aqueous phase. The invention also relates to a preferably pure vegetable ice cream containing the protein ingredient obtained from lupins. The ice cream has a texture in the mouth that is comparable to that of conventional ice cream and that in part surpasses the quality criteria of the latter in terms of sensitivity to cold and creamy texture.

L'invention concerne un procédé de production d'un complément protéique végétal d'une glace. Dans une étape d'extraction de protéine de lupin, une fraction d'une protéine de lupin contenue dans des noyaux de lupin broyés est dissoute ou au moins dispersée dans une phase aqueuse, des fibres présentes dans une phase sont séparées et la protéine de lupin est séparée de la phase aqueuse pour obtenir le complément protéique. Ce procédé est caractérisé en ce que, pour l'étape d'extraction de protéine, on règle une valeur pH de la phase aqueuse de 6 = pH < 7. L'invention concerne également une glace, de préférence, purement végétale contenant le complément protéique de lupins. Cette glace a une sensation en bouche qui est comparable à celle de la crème glacée classique et qui a des paramètres de qualité partiellement supérieurs en termes de sensation de froid et d'onctuosité.

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