Process for the production of a casein substitute

Details Process for the production of a casein substitute Process for the production of a casein substitute

1976-05-13

1978-08-08

Penland, R. B.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 46, 426 49, 426 52, 426 60, 426254, A23J 300, A23L 136

Patent

active

041057996

ABSTRACT:
A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, drying the neutralized slurry, and then blending the dried modified proteinaceous slurry with an unmodified proteinaceous material. The process produces a product which is improved in odor, taste and color.

REFERENCES:
patent: 3420811 (1969-01-01), Wieren et al.
patent: 3642490 (1972-02-01), Hawley et al.
patent: 3912819 (1975-10-01), Chandler et al.
patent: 3912820 (1975-10-01), Chandler et al.

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