Process for the preparation of packaged heat-preserved aqueous drink comprising casein micelles and tryptophan-rich peptides, and product so obtained

摘要

A process to prepare packaged pasteurized or sterilized aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires a heat preservation at a specific pH.

主权项

1. A process for preparing a packaged, aqueous liquid composition comprising 0.5-4%, based on dry weight, on total liquid composition, of casein micelles and 0.1-5% based on dry weight, on total liquid composition, of a tryptophan-containing peptide composition, wherein the tryptophan-containing peptide composition comprises 1-10% by dry weight of tryptophan based on total dry weight of tryptophan-containing peptides in the tryptophan-containing peptide composition, wherein the process comprises the steps of:
(a) obtaining an aqueous liquid composition comprising an aqueous mixture of (i) 50-97% by weight of water based on total composition weight, (ii) 0.5-4% based on dry weight of casein micelles, (iii) 0.1-5% based on dry weight of a tryptophan-containing peptide composition, wherein the tryptophan-containing composition comprises 1-10% by dry weight of tryptophan based on total dry weight of tryptophan-containing peptides in the tryptophan-containing composition, and (iv) 0.5-5% by weight based on total composition of a starch component which is at least one selected from the group consisting of starch derivatives and starch hydrolysates, (b) subjecting the aqueous mixture of step (a) to a heat preservation treatment at a temperature of 80-150° C. to obtain an aqueous liquid product, and (c) packaging the aqueous liquid product obtained in step (b) by aseptic packaging, wherein the aqueous mixture of step (a) which is subjected to the heat preservation treatment according to step (b) has a pH of below 8.1 and above Uthell a pH given by the relationship:
pH>0.02*T(° C.)+0.23*(casein micelles in dry weight %)+3.8 wherein casein micelles in the relationship are expressed as weight % on total dry weight of the formulation.