Verfahren zur Herstellung einer pflanzlichen Proteinzutat für ein Speiseeis sowie Speiseeis mit dieser Proteinzutat

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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	EISNER, PETER, MUELLER, KLAUS, KNAUF, UDO, KLOTH, GERHARD
Format:	Patent
Sprache:	ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	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 separated 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