Process for preparing foods by lactic fermentation

Details Process for preparing foods by lactic fermentation Process for preparing foods by lactic fermentation

1982-07-20

1986-02-11

Jones, Raymond

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 41, 426 43, 426 46, 426582, 426602, A23C 912

Patent

active

045698465

ABSTRACT:
A new food by lactic fermentation which has a good shape-maintaining property when squeezed from a squeezing tube at normal and lower temperatures is prepared by emulsifying an aqueous solution of non-fat milk solids and/or soybean proteins and fats to form an O/W type emulsion and subjecting said emulsion to lactic fermentation, the protein content of said O/W type emulsion is between 2 and 10% by weight, the fat content is between 20 and 40% by weight and the solid fat index of said fat is characterized as follows:
6.about.30 at 5.degree. C., 3.about.20 at 15.degree. C., 1.about.10 at 25.degree. C. and difference between 5.degree. and 15.degree.0 C. being not more than 10, and difference between 15.degree. and 25.degree. C. being not more than 10.

REFERENCES:
patent: 3443960 (1969-05-01), Noznick et al.
patent: 3743516 (1973-07-01), Lundstedt et al.
patent: 4107343 (1978-08-01), Petricca
patent: 4273790 (1981-06-01), Bosco et al.
patent: 4279941 (1981-07-01), Bosco et al.

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