Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1976-11-04
1978-05-23
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426587, 426658, A23C 1100, A23L 120
Patent
active
040911187
ABSTRACT:
A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. The proteins in suspension are subjected to a partial precipitation and the precipitated fraction is eliminated after the enzymatic hydrolysis step. A basic salt may be added to the mixture which may or may not have been subjected to the partial precipitation step. Partial precipitation is preferably brought about by addition of a calcium salt in a concentration of up to 0.001 to 0.1 M or by adjustment of the pH of the hydrolysed suspension to a value of from 4.5 to 7.
REFERENCES:
patent: RE28810 (1976-05-01), Tsumura et al.
patent: 1175467 (1916-03-01), Melhuish
patent: 3220851 (1965-11-01), Rambaud
patent: 3585047 (1971-06-01), Fujimaki et al.
patent: 3830942 (1974-08-01), Hawley
patent: 3846560 (1974-11-01), Hempenius et al.
patent: 3941890 (1976-03-01), Drachenberg et al.
L. M. Lampert, "Modern Dairy Products", Chemical Publ. Co., N. Y., 1965, pp. 241-242.
Societe d'Assistance Technique pour Produits Nestle S.A.
Yoncoskie Robert A.
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