‘
`{19)
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`(t 2)
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`Patent; mt
`Europaisches
`Eumpean
`Patent offlae
`Offize eumpéen
`
`des brevets (tti
`
`I
`
`Ep 2 486 8G3 A1
`
`EURGPEAN PATENT APPLECATEQN
`
`(43) Date of pubiieetioh:
`15.68.2012 Buiietin 2012i33
`
`(21) Appiica‘tieh number: 121551385
`
`(22) Date of fiiing: 13.02.2612
`
`(51) int CL:
`Asst: 1/29 {2006-01)
`A230 1/00”“5-9’}
`A210 13/00 (2005-01)
`
`A23] 3153812905“)
`A235 13/14 {2005-07)
`
`(84) Designated Contracting States:
`At. AT EE 8G CH CY CZ DE DK EE E3 FE FR GB
`GR HR HU SE i3 iT Li LT LU LV MC MK MT NL NC)
`PL P'T RO RS SE SE SK SM TR
`
`Designated Extension States:
`BA ME
`
`(3(3) Priarity: 11.922011 NE. 2006182
`
`(71) Appticant: Friesiand Brands 83V.
`3818 LE Amersfnm‘t (NL)
`
`(72) inventor: Heuveiman, Lamber‘tus
`7462 DR Rijssen (ML)
`
`(74) Representative: Jansen, Corneiis Mai‘iI‘EUS ei: ai
`VEREENEGQE
`Jehen tie Wittiaen 7
`
`2517 JR Den Haag (ML)
`
`
`
`(54)
`
`Liquid, heat geiiabie food
`
`This invention reiates to a Eiquid, heat geiiabie
`(57)
`teed, te a method for the preparetien of this; iiquitn‘ fee ,
`and to the use thereof in pastry; desserts, and the iike.
`The iiquid; heat geiiabie toe-ti at the inventien cem-
`prises a denatured, hen-coaguiated whey protein and an
`edibie base, and is especietiy suitable as a pie tiiiing.
`
`When the Eiquid, heat geiiabie feed is heated during the
`
`end apt ..
`Lion‘ such as baking in the even, the s .atzture
`(at the iiquitj teed becemes firm due te getting and stays
`firm when cecied dawn and stored. Furthermc-re, the feed
`at the invention has a tong shelf—Ute,
`
`EP2486863A?
`
`
` o1 PARIS (FR;
`
`

`

`Description
`
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`[£30013 This invention relates to a liquid, heat gellable food, to a method for the preparation ofthls food, and to the use
`thereof in pastry, desserts, and the like.
`[0002}
`In the food industry, products exist that are constituted from separate components which are heated together
`during the preparation, such as, for example, some sorts of Dutch pie ("vlaai"). During the preparation of such products,
`a pastry base or dough is filled in a form, followed by the addition of a pie filling. The pastry base and the filling are then
`baked together. On an industrial scale, such products are often prepared in a continuous process, where the filling is
`dosed ln—line in or on the unbaked pastry base. Subsequently, these products go continuously through an oven where
`they are baked, whereupon they are ready to be processed further.
`roads} The above mentioned pie filling should meet several requirements. First, the viscosity during the application
`to a pastry base may not be high, so that the product easily flows and spreads out by imelf. At the same time, the product
`should preferably be shelf—stable, which often means UHT treated or similar. The product should, therefore, stay liquid
`and not gel at a (first) Lil-iT treatment.
`{coco}
`Second, during the end use, such as baking in the oven, the product should obtain a firm, gelled structure
`directly after leaving the oven, and preferably, already during heating. The gelled structure should be firm enough so
`that the product can be directly processed further, also stay firm upon cooling. it the structure is too soft or too thin after
`baking, the pie r’illing will run out of the form during further processing, which is undesired.
`[9005}
`Forthis application many products seem to be available on the market, however, none of them combines both
`characteristics. Ditferent bakery creams are known, tor example, ready-to~use creme patissiere (pastry cream) and
`creme patissieres that are reconstituted from powderjust before the application. These products are meant as a filling’
`topping for pastry and should have a firm structure during application. When such products are applied to a pastry base,
`they do not spread out easily due to the high viscosity and, thus, should be additionally spread, for example, by using
`a spatula, which is undesired during continuous production. During the baking stage, on the contrary, the structure of
`such pastry creams will become too thin and run. For example, products based on gelling thickening agents such as
`polysaccharides, become liquid at the melting temperature of these agents, while the gelling will only take place at
`cooling to the setting temperature ot the gelling agent used, which often lies around 35°C for polysaccharides.
`{00%}
`EP 1 287 748 Bi describes a pastry filling, based on a starch and cellulose derivatives and a heat—reversible
`
`hydrocolloid. This liquid filling obtains a firm structure atter baking upon cooling. Due to the use at gelling polysaccharides,
`this product would he too viscous when applied to a pastry base and, thus, . would not automatically spread. ln addition,
`the gelled structure obtained upon heating would be not firm enough immediately afterthe heat treatment, which makes
`it not suitable tor continuous processing.
`{000:7}
`it is an aim of the present invention to provide a liquid, heat geiiabie tood such as a pastry iiiiing, which gels
`during the intended use such as baking to the desired tirm structure, which tlrm structure is retained after cooling.
`[(30083
`in orderto be ter address the foregoing desires, the invention, in one aspect, resides in using a product based
`on whey protein.
`{000:9} Heat treatment of whey protein is known in the literature. Generally, it relates to a heat treatment where the
`protein denaturizes and forms aggregates. When the aggregates become larger, usually a homogenization treatment
`is applied to obtain the desired particle size. This type of heat-treated protein will not gel again during a second heat
`treatment and is only suitable to be used as a filler, for example, to amplify creamy taste.
`[9010} US 6,548,098 describes a food composition for making a pudding, containing whey protein, rnilk, egg, cream
`and sugar,
`lhlch gels after heating. To prevent gelling of the whey protein during sterilization of the ingredients, the
`whey protein is separately heat-treated at a low pl-l. When the food composition is heated in the oven, a pudding is
`
`obtained wt
`:h gels upon cooling in a refrigerator. One disadvantage of this corriposition is that it contains an acidic
`phase, which influences; the organoleptic properties of the food pro-:1" ct and limits its applications, for example, in sweet
`pastry products. Moreover. the gelling of the product happens i
`a refrig-rator upon cooling and not immediately alter
`the leaving the oven, therefore, making it unsuitable for continuous processing.
`[(30113
`Surprisingly. it has now been found that it is possible to heat whey protein at a neutral pI-l and at temperatures
`higherthan 'l 10°C, thereby obtaining a denatured, non—coagulated whey protein, the gelling ability of which is preserved
`The drawbacks of the heating of a whey protein at a low pl-l as mentioned above, are thereby totally obviated.
`[9012} Accordingly, the subject of the present invention, in one aspect, is a liquid, heat geiiabie food, suitable as a pie
`filling, comprising a denatured, non~coagulated whey protein.
`root 3}
`In another aspect, the invention relates to a food with a gelled structure, obtainable by a heat treatment ot the
`liquid, heat gellable food of the invention.
`[0914} The invention further relates to a method of preparing a liquid, heat gellable food, which method comprises the
`steps of:
`
`(i) providing a denatured, non—eoagulated Whey protein,
`
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`EP‘ 2 486 803 A1
`
`(ii) providing an edibie base, and optionally steriiizing of the base,
`and
`
`(iii) combining the whe\' protein and the edible base to obtain a Eiquid, heat gellable food.
`
`[0015} The invention, in another aspect, relates to a pie, a cake, or another pastry or dessert product, comprising the
`iiquid, heat gellaloie tood oi the invention, or a heated product thereof, or a product obtainabie by the method of the
`invention.
`
`[SM 633 The invention, in yet another aspect. provides a method to bake a pie, a cake or another pastry product, wherein
`the tiquid, heat geliable food of the invention is applied to an unbaked pastry base and wherein the food and the pastry
`base are then baked together.
`[0017}
`Finally, the invention relates to the use ct a denatured, non-coaguiated whey protein and the tiquid, heat gellabie
`t‘ood of the invention in baking of pies, cakes and other pastry products.
`[0018} Where it says “non-coagulated" this does not preclude an insubstantial coagulation to have occurred, e.g. up
`to 5 wt.% of the whey protein couid be characterized as coaguiated, preferabiy up to 1 wt.%, and more preferably up to
`
`5%0 by weight The nonx-ooagulated whey protein is partieulariy characterized with reference to particie sizes. Particle
`
`
`sizes of non heat-treated whey protein are generally 'l to 3 nm (monomers and dimers). Pa. .oes couid comprise some
`
`degree of aggregation, but this wilt generatiy not be at a level above .verall (aggrega e) particle sizes of 1 micron
`Preferably, the denatured, non-coagulated whey protein has overall particie sizes below 0.8 micron, more preferably
`below 0.6 micron, still more preferabiy beiow 0.5 micron, and most preferabiy beiow 0.4 micron. The particle size can
`be determined by Eight—scattering methods weii~known in the art. A solution of tte denatured, non-coagulated whey
`protein in water, particulariy in the concentrations generaliy used according to the invention, will be transparent (i.e.
`visibie light will pass through it). A solution that is non~transparent
`considered to comprise coaguiated whey protein.
`[0019} The denatured, non~coagulated whey protein is preterably obtainabie by subjecting a whey protein to a dena~
`turing heat treatment at a nearly neutral pH, that is, pH 5-8 and, most preferably actually so obtained. The denaturing
`can aisc be effectuated in other manners, such as pressure—induced denaturing (ref. Fiadernacheret at, Reaction kinetics
`of uitra~high pressure treatrnent ct milk, in Advances in High Pressure and Biotechnoiogy. Berlin: Springer 1999, S. 449
`— 452). Eg, at 700 iv‘: Pa a dena‘turation of whey protein of 50% is obtained in 20 minutes.
`[(3020]
`Preferably, the denatured whey protein is obtained by heating a whey protein solution to a temperature higher
`than the heat—denaturing temperature of the whey protein, eg. 55°C or higher. Preferably, the heating is conducted at
`a highertemperature, e.g. 100°C to 150°C, preferabiy “i 10°C to 145°C, with a holding time 0.560 see. More pret-rably
`
`
`
`the he
`hg is oonduc. :d at a temperature between 120 to 14(3"C with a hoiding ti
`.e 420 sec. The person skiiled
`the
`art is well aware thatthe duration of the denat iring heating will generally be adaptabie to the temperature, i.e. the higher
`
`the temperature, the shorter the duration. To obtain a product with a long shelf to, the heating should be preferably
`conducted at temperatures above 't 10°C. Typically, the preferred temperature/time combinations are: 4—8 seconds at
`128°C, 4 seconds at 140%) After heating, the whey protein solution is cooled down to a temperature under 25°C, for
`example, to 20°G.
`[£3021]
`ltwili be understood thattheterm ”denatured" does notimplythat ail ofthe whey protein is necessariiy denatured,
`as the presence of non—denatured whey protein in addition to the denatured, non-coaguiated whey protein does not
`substantially affect the geiiing properties. Preferably, at least 50 Wt.% of ail whey protein used is denatured, non-coag-
`uiateo' whey protein, more preferably at least 75 wt.%, and most preferably 80-35 wt.%. The degree of protein denaturation
`can be determined byteohnidues known in the art. Such techniques are, for example, fast protein iiquid chromatography,
`eiectrophoresis, get permeation chromatography, fluorescence spectrophotometry.
`[9022} The whey protein used in the invention can be ofvarious sources. Preferably, undenatu red whey protein powder
`is used, t‘or exampie, whey protein powder with 3”% whey protein obtained by uitrafiltration of a cheese whey. Other
`whey protein preparations are aiso suitable, for example, whey protein concentrate (W PC) and whey protein isolate
`(WPI). Particulariy preferred are whey protein preparations that are additionally demineralized. Such demineraiization
`can be of a low extent, e. 9 up to 20% (notabty if the origins! minerai content is aiready low), and preferably is done up
`to 40% deniiheraiiza’tion, preferably up to 60% demineraiizalion. and more preferably up to 80%. demineraiization or
`above, preferably as high as practicaliy possible. The result of the demineraiization is preferably a demineraiized whey
`protein preparation having a so—oalled "ash" content of below 5 % by weight (based on dry matter), preferably beiow
`4%, more preterabiy below 2% and most preferably beiow 1%, all of these percentages being by weight and on the
`basis of dry matter. it is fu rtherpret'erred to empioy a WPG preparation having a low content of bivalent cations, particuiarly
`a low content of calcium and magnesium. This refers to a content of below 2500 ppm, preferabiy below 1000 ppm, more
`preferably beiow 750 ppm, and most preferabiy beiow 500 ppm (all ppm’s being on the basis of dry WPG weight).
`[0023} A suitable whey protein soiution is prepared, for example, by dissoiving a whey protein powder in water.
`Preferably, the solution comprises between 2 and 15 Wt.%, more preferably, between 4 and 12 wt.% of whey protein.
`Lower concentrations of the whey protein, such as less than 2 wt. %, would not provide for a sufficient gelling during a
`second heat treatment, it higher concentrations are used, othertechnical measures ‘an be taken to avoid coaguia‘tion,
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`but this is generally more complicated, hence less desired, than staying within the aforementioned concentration range.
`The aqueous whey protein solution is then subjected to a denaturing heat treatment.
`[0024} The heating is preferably conducted at a pH sett a neutral vatue, tor example, to a value between 8 and 8.
`A higher pH, whilst technically feasible, is not desired in view of the resutting taste characteristics of the whey protein.
`For optimal taste characteristics (i.e. the avoidance of a bad taste), the pH is preterably not higher than 7.25.
`: ’lost
`preferably, a pH of 5.6 to 7.5 is emptoyed.
`[£30253 To obtain the tiduid, heat geliable food according to the invention a heat—treated whey protein solution comprising
`denatured. non—coagulated whey protein is mixed with an edible base.
`[(3026] The edible base preferably includes att desired ingredients oithe end product, for example, forcreme patissiere
`
`these are typically milk, sugar or sugar substitutes. modi.
`d starch, gelling hydrocolloid, taste and flavour ingredients.
`cotoring agents, etc. Other compositions for the edible base are conceivable as well, depending on the type of end
`product. For example, for non—dairy products such as fruit-pies, the edibte base will typically be a fruit puree or fruit
`compote, or another generally aqueous—based liquid composition comprising fruit and sugars.
`it is preferred that the
`edibie base comprises a gelling hydrocolioid (eg. a gelling polysaccharide such as gellan gon’l, agar agar, carrageen,
`etc). This contributes to retaining a gelled structure, capable of being out after cooiing, in addition to the advantageous
`gelling properties upon heating (baking) provided for by the denatured, non-coagulated whey protein.
`[(30273 The edible base can be based on milk or milk-derived products such as soiutiorts of rnilir powder and solutions
`derived from miiK, where, for example, certain milk components are removed or, on the contrary, increased in concen-
`tration. The fat content 01‘ the milK can lie, for example, between 0 and 20%. it skimmed miiK is used, the tat content can
`be set with vegetable oils, such as (hard) coconut~oil,
`to.
`[0028} The edible base is typically prepared by mixing all the ingredients with a liquid component, such as niiiK. The
`edible base can atso be obtained by mixing the desired ingredients in a powder form with water. This mixture can
`optionally be sterilized, normally by UH'i‘ treatment. Depending on the application, the edible base can have differs it
`physical properties, such as viscosity. For preparing a pie tlllino, the consistency of the edible base can range from a
`pourabie fluid to a thick‘iiowing paste. When the edible base is sterilized it may get thch or even get. However, alterthe
`addition of the heat—treated whey protein sotutlon, the resulting liquid food product will have a desired pourable consist~
`ency.
`[9023?] The edible base can also contain starch. Preferabty, modified starch is used more preferably, the starch having
` r-s
`modification H or modification R {food additive codes E 1422 and E t442, respe . ely), or a combination of different
`
`modifications. Further. starches; resistant: to high shear and high temperatures; are so
`his.
`{0931)} The edible base can further inciude fat, saccharose, other sugars, sugar substitutes, sweeteners, no.
`[9031}
`Preferably, the edible base contains one or more gelling polysaccharides such as carrageen, getlan gum, agar
`agar, and also gel forming combinations of polysaccharides, e.g. locust bean gum and xanthan gum. Less desired but
`also suitable are chemicaliy gelling polysaccharides such as aiginate and Lid-pectin.
`[0932} Other generally used ingredients known to a skilled person can also be included in the edibte base, such as
`salts, emulsifiers, coloring agents, flavors, etc. The edible base can also comprise parts or pieces of other foodstuffs,
`such as irult, vegetables, spices, meat, etc.
`[0033} The heat-treated whey protein solution comprising denatured, non~coagulated whey protein is mixed in a desired
`proportion with the edible base, while stirring. The proportion is usually chosen such as to achieve a desired {poura'oie}
`consistency otthe resulting liquid product and atthe same time to provide for a desired degree of gelling afterthe heating
`of the resulting product. Preferably, the whey protein solution is added in such an amount that the whey protein concen-
`tration in the liquid, heat gellable food is 0.5—6 wt.%, more preferably, 1—3 wt.%. Less than 0.5 wt.% is not desired due
`
`to an insufficient gelling, while higher concentra .ons are usually less desired in pie fillings, However, for use in other
`
`heat g liable produc 5;, higher concentrations are also possible.
`[0034} The edible base and the whey protein solution are then mixed in a usual way, known to a skilled person.
`Normally the mixture is stirred until it becomes homogeneous. For example. the edibie base can be stored in a tanK and
`stirred while the whey protein solution is added to it. Also a continuous flow of the edible base can be appiied, whereto
`a whey protein solution is continuously added in-iine in a desired amount, for example, by using a static mixer wherein
`two flows are mixed. The mixing is preferably done under aseptic conditions.
`[0035}
`Preferably, the liquid prodt ct as dellveredtothe customershoutd have a long shelf-life, both at cooiing conditions
`and without cooling. The terms "long shelf-tits", as well as “shelf~stable", generally refer to a stable storage for at least
`6 months and preferably 12 months and longer. The tiouid tood of the invention preferably is stable for 6 months and
`longer at 20°C and more preterabty 12 months and longer at SUCC. The preferred minimum storage life of the liquid food
`of the invention is 2 weeks at 5‘6.
`
`[0036} The preferred shelf stability is obtained by separately pasteurizing or sterilizing the edible base, and mixing
`and packagi 1g this with the above-mentioned pro—heated whe\ protein under aseptic conditions. The temperature and
`duration of these treatments depend on the type at edible base, and on the desired shelf—lite and storage temperature.
`The appropriate conditions are known to the sKiited person, and do not require elucidation here.
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`[0037} The liquid, heat gellable food of the invention is characterized by the storage modulus G‘ and tan 3, the latter
`being the ratio of the loss modulus G“ to the storage modulus G’. 'i'he food or the invention is characterized by a low 6'.
`For a liquid pie filling G’ should be less than 500 Pa, preferably, less than 300 Pa, typically, in the range of 30—200 PC,
`as measured at 20°C, and tan 3 should be more than 0.20 and, preferably, more than 0.30. T te storage modulus G’
`and the ratio tan 8 can be determined by well-known methods in the art. Typically, the storage modulus G” of the product
`is measured during heating and cooling using a rheorneter. For this the product is placed in a rheometer measuring
`cell. A parallel plate with a diameter of 50 mm is used. Typically, the storage rnoduius is continuously measured during
`a heat treatment at a strain of 0.1% and a frequency of ll-lz.
`[(3038] When the liquid, heat geliable tood of‘the invention is subjected to a second heat treatment in the and application,
`it geis during the heating. thereby obtaining a stable firm structure which remains firm atter cooling down. Firrn means
`here, for example, that directly after a heat treatment at Q5°C for 5 min and cooling down to 70°C, the gelled food has
`a storage modulus G‘ higher than 300 Pa, preferably, higher than 500 Pa and typically in the range of 500—1000 Pa.
`When the food c the invention is heated at 95°C for 5 min, cooled down to 20°C and held tor2 min at 20°C, the storage
`modulus G’ is higherthan loco Pa, preferably, higherthah 2000 Pa and is typically in the range of 3000-1000(3 Pa, as
`measured at 20"C
`
`[0039} When the iiquid, heat g :ita'ple food of the invention is a pie filling, a second heat treatment usuaiiy means
`baking in the oven. The baking conditions such as the temperature and the duration time, can be found in coolt books
`and are well known to those skilled in the art.
`ln general, the baking temperat 're and the time are dependent on the
`size and type of the product to be baked. Typically, oven temperatures between 160 and 200°C are used in combination
`ith duration times between 10 and 70 min, for example, 35 min at 170°C. At the same time, the temperature of the
`filling can lie below these temperatures. When the temperature of the filling is about 90‘70 and tigher, the filling gels.
`[0040} The iiquid, heat gellable food according to the invention has preferably a neutral pH, that is, between 6 and 8
`and, preferably, between 6.5 and 7.5. Pretera'oiy, the pH of the liquid, heat gettable food is not lower than 6 for several
`reasons. First, the piesence ot phosphoric acid, a generally used acid ingredient, is not appreciated by consumers
`nowadays. Second, precautions should be taken when mixing acidic ingredients with ptt neutral components of the
`edible base, such as miilt wherein local curdling can occur. Furthermore, if the low pl-l of the food cornpositicn has to
`be further neutralized with a base, the end product would contain too much salt and, therefore, be less suitable for sweet
`applications. it will be understood that the neutral pH under which, according to the invention, a whey protein can be
`
`
`treated so as to b- capable of providing the de. lred geit
`.g properties, constitutes a considerable advantage in respect
`of the foregoing preferred embodiment: of a pH neutral liquid, heat gellahle tood.
`[0941} The liquid food according to the invention is particularly suitable for sweet applications, such as cakes, pies,
`pastry. However, other applications, such as salty and/or spicy products, are possible as well.
`[0042} The present invention also relates to the use ot' denatured, non-ooagulated whey protein as a means to gel a
`pie filling during heating.
`[(30433 The whey protein solution comprising denatured, non-coagulated whey protein can also be used in combination
`with ready-to-use products, for example, with commercially available powder mixes tor a pie filling. When added to such
`a mix, tte whey protein solution as described in the present invention wilt provide for heat gelling properties of the pie
`tilting.
`ln generai, any recipe of a pie, cake or another bake or dessert product can be modified by the addition of the
`whey protein solution as described in the present invention, so that the pie filling orthe dessert becomes heat gellable.
`Forthat, the liquid components according to the recipe can be (partially) replaced by an aqueous solution of a denatured,
`non-coagulated whey protein.
`[(36443 The gelled product according to the invention is suitable as a pie filling in baking of pies, cakes and other pastry
`products. in general, the liquid tood according to the invention is applied on or in a suitable starting product, eg a (partly)
`unhalted caite or pastry base, or other form of pastry which is stili to undergo a final baking step. l-lowever, it is also
`possible to use the liquid tood itself as a starting product, that is, without first applying to a pastry base. Typical examples
`ofthis application are creme brulée and cooking cream (Dutch “koltsroom"), the latter being usuallythickened by heating
`and used as a basis for sauces.
`
`[0045} The invention will hereinafter be further illustrated with reference to the following, non-limiting examples and
`tigures. in these examples, the pans and percentages are by weight unless stated otherwise.
`
`Figure ‘1 shows the rheometer curves (6’ temperature and time) of several creme patissiere available on the market
`as well as of the product of the invention. Closed circles representthe temperature profile. Closed squares represent
`creme patissiere with added whey protein, the product of the invention; open squares represent a UH'~treated
`creme patissiere {'l ‘, available on the market; open triangles represent a LtH'i'-treated creme patlssiere (2), available
`on the market; closed triangles represent an existing instant powderproduct available on the market, after preparation
`{mixing with water).
`
`Figure 2 shows the rheometer curves (G’lternperature and time) of creme patissiere without whey protein and of
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`EP‘ 2 486 803 A1
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`creme patissiere according to the invention with 12.5% and 25% ofthewhey protein soiution. Ginsed eiroies represent
`the temperature profiie. Closed squares represent a cr‘en'xe patissiere (GP) 'oase withoutwhey protein, open squares
`represent a product containing 87.5% G? base and t 2.5% neat—treated whey protein soiution (with 8% whey protein);
`open triangies represent a product containing 75% GP base and 25% heat-treated whey protein solution l[with 8%
`whey protein).
`
`Examoie i.
`
`[0046} A pastry filling for use as iiquid creme patissiere (CF) was prepared as follows.
`[0047} Whey protein solution:
`
`Hiprotal SFSBU
`Water
`
`22.8%
`77.2%
`
`‘ Hiprctai 358i. is a whey
`protein powder
`(WPC)
`with 35% whey protein
`produced by Friesiand
`Foods DOMQ.
`
`[0048} Whey protein powder was dissoived in water at 45°C. The solution was then cooled down and stored cool for
`24h. Further, the pit oi the soiution was set to 7.25 with a base and the solution was heated for 4 sec at 140°C using
`Steriiab. The solution was hereafter cooled down to 20°C.
`
`[0049} The whey protein soiution used in the invention was arraiyzeo' before and after the heat treatment to determine
`the particle size of the particies present in the soiution, using a l‘v’laivern particle analyzer.
`[0050} Resuits:
`Particle size (D50) of the paniciee in the whey protein soiution:
`
`Before heating
`After heating
`
`0.20 micron
`0.“: 7 micron
`
`'J‘l
`
`10
`
`7‘5
`
`:20
`
`25
`
`so
`
`From the measurements, it follows that the particle size was not increased during the heating and remains
`[0051}
`under 1.0 micron. A siight reduction oi the particie size was possibly caused by the dissoiution oi iow soluble powder
`
`35
`
`particles during the heating.
`[0052} The edi'oie base oi creme oatissiere (Ci-j base) was prepared as toilows:
`
`40
`
`45
`
`50
`
`55
`
`ingredients:
`Skimmed miii'
`
`Sugar
`Coconut—cit
`Modified starch
`
`75.8%
`
`14%
`4%
`6%
`
`Geiian gum
`Fiavors and aroma
`
`0.15%
`0.05%
`
`[0053} The ingredients were mixed and then added to skimmed miik white stirred, and subsequentiy emulsified. The
`resulting mixture was heated using Steriiab for 4 sec at more, then cooled down to 20°C and stored in a stirring tank.
`To 75% otthis GP base 25% of the heat-treated whey protein soiution was added under stirring. After 15 min of stirring,
`
`the mixed product was filled.
`[0054} The getting capabiiities oi the creme patissiere were anaiyzed by measuring the storage modulus G’ of the
`product during heating and oooiing using a rheonieter. For this, the creme patissiere was placed in the rheometer
`measuring oeii at 20°C. The storage rnoduius was measured at a strain of 0.1% and a frequency of 1H2. Then, the
`temperature was changed according to the foiiowing heat treatment scheme: 2 min at 20%;, heating from 20 to 95%)
`
`with a speed “LE/min, 5 min at 95%, cooiing down to 20%) with 4°C/min and tinaiiy 2 min at 20“C. G’ was continuousiy
`determined during the whole heat treatment.
`[0055}
`Figure 1 shows the rheometerourves oi creme patissiere according to the invention (Exampie i) and of three
`products avaiiable on the market.
`
`

`

`EP‘ 2 486 803 AM
`
`[(36563 These curves show that due to the addition of the whey protein soiution, the storage modulus G‘ of the product
`ofthe invention was low before the heating. During the heating step, strong getting took piace. During the cooiing down,
`the G’ of the product was also higher than that ot the other products.
`[0057} T'he GP base was also tested in the preparation ot pies. The structure of the creme patissi‘ere containing the
`heat—treated whey protein was very thin before baking, and spread out by itseii in a smooth way. After the baking step,
`directly out of the oven, the structure of the creme patissiere containing the heat~treated whey protein was iirrn.
`[£30583 This example demonstrates the advantageous effect of the heat-treated whey protein addition on the structure
`of creme pétissier'e, both before and after the baking step.
`
`Exampie 2. Effect of dosage
`
`[0059} A GP base and a heat~treateci Whey protein soiution were prepared according to Example
`[0066} The heat-treated whey protein solution was asepticaiiy added in two proportions to the GP base, according to
`the toiiowing Table.
`
`__L
`
`CF“ base Dosage i2.5% Dosage 25%
`
`Figure 2 shows the rheorneter curves (6" against: the temperature T and time t) for the three products. Frorn
`[0051}
`
`these curves it is clear that the heat :reated whey protein solution makes the structure of the product: soti:er and thinner
`before the heating. The extent of this effect depends on the dosage. Both dosages of the whey protein exhibit geiiing of
`the whey protein at 95%) The structure change caused by the whey protein, is preserved, both at a high temperature
`and aiso aft
`r oooiing down.
`[0932} These three products were tested in pies, wherein the creme patissiere according to the invention was baked
`together with a pastry base.
`[0053} Resuits:
`
`oniy OP base: the structure is firm and needs to be spread outwith a spatuia; directiy atter baiting the structure is
`stiii liquid,
`‘15 min iaterthe structure is geiied enough
`CP base + 12.5%: the structure is somewhat iiquid and needs some spreading with a spatula; directiy after baking
`it becomes firm reiatively fast
`CF base + 25%: liquid, spreads out automaticaiiy and smoothly; after baiting the structure becomes firm quickly
`
`[0054} The baking tests show that the dosage of the Whey protei. soiution influences the structure of the iiquid food
`of the invention, and that a desired structure can be obtained by adjusting the dosage. A clear improvement of the
`structure can aiready be seen when a 0? base with 12.5% heat-treated whey protein soiu’tion (with 8% whey protein)
`is used.
`
`Ciairns
`
`1. A iiquid, heat geiiable food, comprising a denatured, non-coaguiated wh .3; protein.
`
`2. The food according to ciain’i 1, comprising 0.5—6 wt.% of the whey protein.
`
`3. The food according to ciaim i or 2, comprising further one or more ingredients selected from l’iiiik, a miik-derived
`product, starch, fat, sugar and a gelling pciysaccharide.
`
`4. A food with a geiied structure, obtainable by a heat treatment of the food of any one of ciaiins HS.
`
`5. Method for preparing a liquid. heat geilabie food, comprising the steps of:
`
`i) providing a denatured, non-coaguiated whey protein,
`ii) providing an edibie base, and optionaily ste iiizing otthe base,
`and
`
`'J‘l
`
`10
`
`N:D
`
`R:(n
`
`3-1)
`
`40
`
`L?!{:1
`
`

`

`EP‘ 2 486 803 A1
`
`iii) combining the whey protein and the edibie base to obtain a iiquio‘, heat gellable food.
`
`Method according to claim 5‘ wherein the denatured, non—coagulated whey protein is obtained by subiecting a whey
`pr