WO2025050193A1 - Industrial process for producing a translucent carbonated drink enriched with whey protein isolate - Google Patents
Industrial process for producing a translucent carbonated drink enriched with whey protein isolate Download PDFInfo
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- WO2025050193A1 WO2025050193A1 PCT/BR2024/050397 BR2024050397W WO2025050193A1 WO 2025050193 A1 WO2025050193 A1 WO 2025050193A1 BR 2024050397 W BR2024050397 W BR 2024050397W WO 2025050193 A1 WO2025050193 A1 WO 2025050193A1
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- whey protein
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- 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 OR TREATMENT THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
Definitions
- the present invention relates to the field of production of carbonated beverages enriched with whey protein isolate, as well as to the enzymatic and acid hydrolysis process to maintain the clarity of the protein solution. More specifically, the present invention encompasses an improved method for adding nutrients, compounds and sweetener to a carbonated beverage based on whey protein isolate, ensuring the quality and clarity of the protein solution during the production process, as well as controlling protein denaturation and the formation of undesirable aggregates, maintaining the clarity of the protein solution through heat treatment.
- Proteins are an extremely important part of our diet, being an essential element in muscle building and the formation of hormones and enzymes. Proteins also provide not only a source of energy, but also amino acids, which are useful for cell growth and repair in general.
- One of the objectives of the present Invention Patent is to overcome the limitations existing in the state of the art, proposing an improved process to produce a carbonated drink enriched with isolated whey protein as well as an enzymatic hydrolysis process with adjusted pH, capable of providing clarity to the protein solution and preserving its translucency by controlling the temperature throughout its production process.
- Figure 1 graphically illustrates the distribution ratio between the main components of the beverage formulation
- Figure 2 illustrates the tables of components of the lemon-flavored beverage, as well as their respective production quality parameters
- Figure 3 illustrates the tables of components of the mate tea and lemon-flavored beverage, as well as their respective production quality parameters
- Figure 4 illustrates the tables of components of the pineapple-mint-flavored beverage, as well as their respective production quality parameters
- Figure 5 illustrates the tables of components of the strawberry-acerola-flavored beverage, as well as their respective production quality parameters.
- the “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED DRINK ENRICHED WITH ISOLATED WHEY PROTEIN”, which is the object of this Invention Patent, consists of a process composed of the following steps:
- Whey protein isolate together with demineralized water, is subjected to an enzymatic hydrolysis process, adjusting the pH to the range between 6.5 and 8.0, using the enzymes Aspergillus Niger endopeptidase, Bacillus Licheniformis protease (BLP) and trypsin-like protease (TP), breaking the proteins into smaller peptides.
- BLP Bacillus Licheniformis protease
- TP trypsin-like protease breaking the proteins into smaller peptides.
- the endopeptidase enzyme acts specifically on the internal peptide bonds of the proteins, promoting enzymatic hydrolysis, which occurs at a controlled temperature between 35°C and 65°C, for a period of 1 to 10 minutes, ensuring the production of soluble protein aggregates;
- the filtered liquid is transferred to a preparation tank where a mixture of food acidulants (such as citric acid, malic acid or phosphoric acid, for example) is added to adjust the pH of the solution between 2.9 and 3.2, giving microbiological stability and a translucent appearance to the drink;
- a mixture of food acidulants such as citric acid, malic acid or phosphoric acid, for example
- B vitamins, other vitamins, mineral salts (such as calcium, magnesium, zinc and potassium, for example), amino acids, coenzyme Q10 and the steviol glycoside sweetener are added, which gives the drink sweetness and has a low calorie content, enriching the protein solution with ingredients that are beneficial to the consumer's health;
- V-) Heat Treatment In this stage, the liquid enriched with nutrients and compounds is subjected to heat treatment, at a controlled temperature of 80°C, for 5 to 10 minutes, maintaining precise control of the temperature and heating time, minimizing protein denaturation and the formation of unwanted aggregates, maintaining the translucency of the protein solution produced.
- the production process of the carbonated drink with whey protein isolate involves acid hydrolysis, followed by enzymatic hydrolysis, filtration and, subsequently, the transfer of the liquid to a tank where a mix of food acidulants is added to adjust the pH of the solution between 2.9 and 3.2, resulting in a translucent carbonated drink.
- the production process of the carbonated beverage with translucent whey protein isolate includes the addition of vitamins, mineral salts, amino acids, coenzyme Q10 and the sweetener steviol glycosides. These nutrients and compounds are added with the aim of enriching the beverage and providing additional health benefits to the consumer.
- Vitamins may include, for example, B vitamins, among others.
- Mineral salts may include calcium, magnesium, zinc and potassium, for example. Amino acids are added to complement the amino acid profile present in the whey protein isolate, providing a better nutritional balance.
- coenzyme Q10 a natural antioxidant, may be added to contribute with its beneficial properties for health.
- Coenzyme Q10 has antioxidant activity and plays an important role in cellular energy metabolism.
- the sweetener steviol glycoside is added to provide sweetness to the beverage, replacing sugar.
- Steviol glycosides are derived from a plant called Stevia rebaudiana and are considered a natural, low-calorie alternative to conventional sweeteners. The addition of these nutrients, compounds and sweetener to the carbonated beverage with whey protein.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
“PROCESSO INDUSTRIAL PARA PRODUÇÃO DE BEBIDA GASEIFICADA TRANSLÚCIDA ENRIQUECIDA COM PROTEÍNA ISOLADA DE SORO DE LEITE” “INDUSTRIAL PROCESS FOR PRODUCTION OF TRANSLUCENT CARBONATED DRINK ENRICHED WITH ISOLATED WHEY PROTEIN”
Campo da Invenção Field of Invention
[001] A presente invenção refere-se ao campo de produção de bebidas gaseificadas e enriquecidas com proteína isolada de soro de leite (whey protein), bem como ao processo de hidrólise enzimática e ácida para manter a clareza da solução proteica. Mais especificamente, a presente invenção abrange um método aprimorado para adicionar nutrientes, compostos e edulcorante em uma bebida gaseificada à base de proteína de soro isolada, garantindo a qualidade e a clareza da solução proteica durante o processo de produção bem como o controle da desnaturação das proteínas e a formação de agregados indesejados, mantendo a clareza da solução proteica através de um tratamento térmico. [001] The present invention relates to the field of production of carbonated beverages enriched with whey protein isolate, as well as to the enzymatic and acid hydrolysis process to maintain the clarity of the protein solution. More specifically, the present invention encompasses an improved method for adding nutrients, compounds and sweetener to a carbonated beverage based on whey protein isolate, ensuring the quality and clarity of the protein solution during the production process, as well as controlling protein denaturation and the formation of undesirable aggregates, maintaining the clarity of the protein solution through heat treatment.
Histórico da Invenção History of the Invention
[002] Sabemos que as proteínas constituem uma parte de extrema importância alimentar, sendo elemento indispensável na construção muscular, formação de hormônios e enzimas. As proteínas também fornecem não apenas uma fonte de energia, mas também aminoácidos, que são úteis para o crescimento e reparo celular em geral. [002] We know that proteins are an extremely important part of our diet, being an essential element in muscle building and the formation of hormones and enzymes. Proteins also provide not only a source of energy, but also amino acids, which are useful for cell growth and repair in general.
[003] Sendo assim, muitas têm sido as iniciativas visando adicionar vários tipos de proteínas às bebidas, a fim de aumentar o seu valor nutricional. A Patente americana US 3.843.802 (Puski, 22 de outubro de 1974) afirma que a proteína de soja, caseína, produz produtos solúveis em ácido para incorporação em bebidas, tais como refrigerantes carbonatados e não carbonatados. Outra Patente americana US 3.645.745, de 29 de fevereiro de 1972, descreve o processo de processamento de sódio, glúten de trigo, concentrado de proteína de peixe ou proteína microbiana (Magnino et al.), afirmando que, ao submeter uma molécula de proteína a um estado fortemente ácido ou básico, altera a estrutura física da molécula de proteína. A patente americana US 5.641.531 , concedida em 24 de junho de 1997, e a patente japonesa JP 6.918.188, de 11 de agosto de 2021 descrevem processos para incluir proteína em bebidas, focando no aumento de concentração proteico em uma bebida simples, à base de água e não gaseificada. [003] Therefore, there have been many initiatives aimed at adding various types of proteins to beverages in order to increase their nutritional value. US Patent 3,843,802 (Puski, October 22, 1974) states that soy protein, casein, produces acid-soluble products for incorporation into beverages, such as carbonated and non-carbonated soft drinks. Another US Patent US 3,645,745, of February 29, 1972, describes the processing process of sodium, wheat gluten, fish protein concentrate or microbial protein (Magnino et al.), stating that by subjecting a protein molecule to a strongly acidic or basic state, it alters the physical structure of the protein molecule. American patent US 5,641,531, granted on June 24, 1997, and Japanese patent JP 6,918,188, of August 11, 2021 describe processes for including protein in beverages, focusing on increasing the protein concentration in a simple, water-based, non-carbonated beverage.
[004] Na produção de bebidas gaseificadas contendo proteína isolada de soro de leite (whey protein), diversos desafios técnicos têm sido enfrentados. Um dos principais desafios técnicos reside em preservar a clareza da solução proteica. A exposição ao calor e as variações de pH podem resultar na desnaturação das proteínas, podendo gerar a formação de agregados proteicos insolúveis e a consequente turvação da solução. Além disso, a adição de nutrientes, compostos e edulcorantes também pode afetar a clareza da solução proteica. [004] In the production of carbonated beverages containing whey protein isolate, several technical challenges have been faced. One of the main technical challenges lies in preserving the clarity of the protein solution. Exposure to heat and pH variations can result in the denaturation of proteins, which can generate the formation of insoluble protein aggregates and the consequent cloudiness of the solution. In addition, the addition of nutrients, compounds and sweeteners can also affect the clarity of the protein solution.
[005] Um dos objetivos da presente Patente de Invenção reside em superar as limitações existentes no estado da técnica, propondo um processo aprimorado para produzir uma bebida gaseificada enriquecida com whey protein isolado bem como um processo de hidrólise enzimática com pH ajustado, capaz de conferir clareza à solução proteica e preservar sua translucidez controlando a temperatura ao longo de seu processo de produção. [005] One of the objectives of the present Invention Patent is to overcome the limitations existing in the state of the art, proposing an improved process to produce a carbonated drink enriched with isolated whey protein as well as an enzymatic hydrolysis process with adjusted pH, capable of providing clarity to the protein solution and preserving its translucency by controlling the temperature throughout its production process.
[006] Assim sendo, a fim de permitir a melhor elucidação do objeto em questão, proceder-se-á à sua descrição com referência às figuras a seguir, onde: a figura 1 ilustra graficamente a razão de distribuição entre os principais componentes da formulação da bebida; a figura 2 ilustra as tabelas de componentes da bebida com sabor de limão, bem como seus respectivos parâmetros de qualidade de produção; a figura 3 ilustra as tabelas de componentes da bebida com sabor de chá mate e limão, bem como seus respectivos parâmetros de qualidade de produção; a figura 4 ilustra as tabelas de componentes da bebida com sabor de abacaxi com hortelã, bem como seus respectivos parâmetros de qualidade de produção; a figura 5 ilustra as tabelas de componentes da bebida com sabor de morango e acerola, bem como seus respectivos parâmetros de qualidade de produção. [006] Therefore, in order to allow for better elucidation of the object in question, it will be described with reference to the following figures, where: Figure 1 graphically illustrates the distribution ratio between the main components of the beverage formulation; Figure 2 illustrates the tables of components of the lemon-flavored beverage, as well as their respective production quality parameters; Figure 3 illustrates the tables of components of the mate tea and lemon-flavored beverage, as well as their respective production quality parameters; Figure 4 illustrates the tables of components of the pineapple-mint-flavored beverage, as well as their respective production quality parameters; Figure 5 illustrates the tables of components of the strawberry-acerola-flavored beverage, as well as their respective production quality parameters.
[007] De conformidade com o quanto ilustram as figuras acima mencionadas, o “PROCESSO INDUSTRIAL PARA PRODUÇÃO DE BEBIDA GASEIFICADA TRANSLÚCIDA ENRIQUECIDA COM PROTEÍNA ISOLADA DE SORO DE LEITE”, objeto desta Patente de Invenção, constitui-se por um processo composto pelas etapas a seguir: [007] In accordance with what is illustrated in the figures mentioned above, the “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED DRINK ENRICHED WITH ISOLATED WHEY PROTEIN”, which is the object of this Invention Patent, consists of a process composed of the following steps:
I-) Hidrólise ácida e hidrólise enzimática da proteína de soro isolada: O whey protein isolado, juntamente com água desmineralizada, é submetido a um processo de hidrólise enzimática, ajustando-se o pH para a faixa entre 6,5 e 8,0, utilizando as enzimas endopeptidase de Aspergillus Niger, Bacillus Licheniformis protease (BLP) e protease tipo tripsina (TP), quebrando as proteínas em peptídeos menores. A enzima endopeptidase age especificamente nas ligações peptídicas internas das proteínas, promovendo a hidrólise enzimática, que ocorre em uma temperatura controlada entre 35°C e 65°C, durante um tempo de 1 a 10 minutos, garantindo a obtenção de agregados proteicos solúveis; I-) Acid hydrolysis and enzymatic hydrolysis of whey protein isolate: Whey protein isolate, together with demineralized water, is subjected to an enzymatic hydrolysis process, adjusting the pH to the range between 6.5 and 8.0, using the enzymes Aspergillus Niger endopeptidase, Bacillus Licheniformis protease (BLP) and trypsin-like protease (TP), breaking the proteins into smaller peptides. The endopeptidase enzyme acts specifically on the internal peptide bonds of the proteins, promoting enzymatic hydrolysis, which occurs at a controlled temperature between 35°C and 65°C, for a period of 1 to 10 minutes, ensuring the production of soluble protein aggregates;
II-) Filtragem: O líquido resultante da hidrólise enzimática passa por um processo de filtragem utilizando um filtro de 5 micras para a remoção de impurezas e partículas indesejadas; II-) Filtration: The liquid resulting from enzymatic hydrolysis undergoes a filtration process using a 5 micron filter to remove impurities and unwanted particles;
III-) Ajuste de pH: O líquido filtrado é transferido para um tanque de preparação onde é adicionada uma mistura de acidulantes alimentares (tais como ácido cítrico, ácido málico ou ácido fosfórico, por exemplo) para ajustar o pH da solução entre 2,9 e 3,2, conferindo estabilidade microbiológica e aspecto translúcido à bebida; III-) pH adjustment: The filtered liquid is transferred to a preparation tank where a mixture of food acidulants (such as citric acid, malic acid or phosphoric acid, for example) is added to adjust the pH of the solution between 2.9 and 3.2, giving microbiological stability and a translucent appearance to the drink;
IV-) Adição de nutrientes, compostos e edulcorante: Nesta etapa são adicionadas vitaminas do complexo B, outras vitaminas, sais minerais (tais como cálcio, magnésio, zinco e potássio, por exemplo), aminoácidos, coenzima Q10 e o edulcorante glicosídeo de esteviol, que confere doçura à bebida e possui baixo teor calórico, enriquecendo a solução proteica com ingredientes benéficos à saúde do consumidor; IV-) Addition of nutrients, compounds and sweetener: At this stage, B vitamins, other vitamins, mineral salts (such as calcium, magnesium, zinc and potassium, for example), amino acids, coenzyme Q10 and the steviol glycoside sweetener are added, which gives the drink sweetness and has a low calorie content, enriching the protein solution with ingredients that are beneficial to the consumer's health;
V-) Tratamento Térmico: Nesta etapa, o líquido enriquecido com nutrientes e compostos é submetido a um tratamento térmico, a uma temperatura controlada de 80°C, por 5 a 10 minutos, mantendo um controle preciso da temperatura e do tempo de aquecimento, minimizando a desnaturação das proteínas e a formação de agregados indesejados, mantendo a translucidez da solução proteica produzida. V-) Heat Treatment: In this stage, the liquid enriched with nutrients and compounds is subjected to heat treatment, at a controlled temperature of 80°C, for 5 to 10 minutes, maintaining precise control of the temperature and heating time, minimizing protein denaturation and the formation of unwanted aggregates, maintaining the translucency of the protein solution produced.
[008] Dessa forma, o processo de produção da bebida gaseificada com whey protein isolado envolve a hidrólise ácida, seguida da hidrólise enzimática, filtragem e, posteriormente, a transferência do líquido para um tanque onde é adicionado um mix de acidulantes alimentares para ajustar o pH da solução entre 2,9 e 3,2, resultando em uma bebida gaseificada translúcida. [008] Thus, the production process of the carbonated drink with whey protein isolate involves acid hydrolysis, followed by enzymatic hydrolysis, filtration and, subsequently, the transfer of the liquid to a tank where a mix of food acidulants is added to adjust the pH of the solution between 2.9 and 3.2, resulting in a translucent carbonated drink.
[009] Após o ajuste do pH da solução no tanque de preparação, o processo de produção da bebida gaseificada com whey protein isolado translúcida inclui a adição de vitaminas, sais minerais, aminoácidos, coenzima Q10 e do edulcorante glicosídeos de esteviol. Esses nutrientes e compostos são adicionados com o objetivo de enriquecer a bebida e fornecer benefícios adicionais à saúde do consumidor. As vitaminas podem incluir, por exemplo, vitaminas do complexo B, entre outras. Os sais minerais podem incluir cálcio, magnésio, zinco e potássio, por exemplo. Já os aminoácidos são adicionados para complementar o perfil de aminoácidos presentes no whey protein isolado, proporcionando um melhor equilíbrio nutricional. Além disso, a coenzima Q10, um antioxidante natural, pode ser adicionada para contribuir com suas propriedades benéficas para a saúde. A coenzima Q10 possui atividade antioxidante e desempenha um papel importante no metabolismo energético celular. [009] After adjusting the pH of the solution in the preparation tank, the production process of the carbonated beverage with translucent whey protein isolate includes the addition of vitamins, mineral salts, amino acids, coenzyme Q10 and the sweetener steviol glycosides. These nutrients and compounds are added with the aim of enriching the beverage and providing additional health benefits to the consumer. Vitamins may include, for example, B vitamins, among others. Mineral salts may include calcium, magnesium, zinc and potassium, for example. Amino acids are added to complement the amino acid profile present in the whey protein isolate, providing a better nutritional balance. In addition, coenzyme Q10, a natural antioxidant, may be added to contribute with its beneficial properties for health. Coenzyme Q10 has antioxidant activity and plays an important role in cellular energy metabolism.
[010] Por fim, o edulcorante glicosídeo de esteviol é adicionado para conferir doçura à bebida, substituindo o açúcar. Os glicosídeos de esteviol são derivados de uma planta chamada Stevia rebaudiana, sendo considerados uma alternativa natural e de baixo teor calórico aos adoçantes convencionais. A adição desses nutrientes, compostos e edulcorante à bebida gaseificada com whey protein. [010] Finally, the sweetener steviol glycoside is added to provide sweetness to the beverage, replacing sugar. Steviol glycosides are derived from a plant called Stevia rebaudiana and are considered a natural, low-calorie alternative to conventional sweeteners. The addition of these nutrients, compounds and sweetener to the carbonated beverage with whey protein.
[011] Tratou-se no presente relatório descritivo de uma nova “PROCESSO INDUSTRIAL PARA PRODUÇÃO DE BEBIDA GASEIFICADA TRANSLÚCIDA ENRIQUECIDA COM PROTEÍNA ISOLADA DE SORO DE LEITE”, apresentando, conforme se pode evidenciar pela descrição e pelas figuras apresentadas, algumas vantagens e aplicações diferenciadas com relação aos métodos convencionais existentes. [011] This descriptive report deals with a new “INDUSTRIAL PROCESS FOR PRODUCING A TRANSLUCENT CARBONATED DRINK ENRICHED WITH ISOLATED WHEY PROTEIN”, presenting, as can be seen from the description and figures presented, some advantages and different applications in relation to existing conventional methods.
[012] Havendo, portanto, sido descrita e ilustrada a melhor forma de realização atualmente contemplada para a concretização da presente Patente de Invenção, inúmeras modificações e variações em sua forma de realização poderão ser prontamente introduzidas por técnicos e especialistas no assunto. No entanto, compreende-se que a presente invenção não está limitada aos aspectos práticos ilustrados e descritos no presente relatório, englobando em seu escopo todas as variações e modificações óbvias eventualmente não descritas. [012] Having, therefore, described and illustrated the best embodiment currently contemplated for the realization of the present Invention Patent, numerous modifications and variations in its embodiment may be readily introduced by technicians and experts in the subject. However, it is understood that the present invention is not limited to the practical aspects illustrated and described in this report, encompassing in its scope all obvious variations and modifications that may not be described.
[013] Pelas vantagens que oferece e ainda por revestir-se de Novidade, Aplicação industrial e Atividade Inventiva, preenche todos os requisitos e reúne as condições necessárias para obter uma Patente de Invenção. [013] Due to the advantages it offers and also because it is Novel, has Industrial Application and Inventive Activity, it meets all the requirements and meets the necessary conditions to obtain an Invention Patent.
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| BR102023017970-3A BR102023017970A2 (en) | 2023-09-05 | INDUSTRIAL PROCESS FOR PRODUCTION OF TRANSLUCENT CARBONATED DRINK ENRICHED WITH ISOLATED WHEY PROTEIN | |
| BR1020230179703 | 2023-09-05 |
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