Process for the production of a vegetable-based sweetened conden

Details Process for the production of a vegetable-based sweetened conden Process for the production of a vegetable-based sweetened conden

1978-02-09

1978-12-12

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

426 46, 426 52, 426587, 426598, 426656, 426658, A23C 1100, A23L 120

Patent

active

041296648

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. Preferably the protein is subjected to an acetylation treatment before the mixture is prepared. The enzyme may be a microbial protease and the enzyme treatment is preferably carried out over a period of from about 1 to 24 hours at a temperature from about 25.degree. to 65.degree. C and at a pH of about 2 to 9. The protein is preferably a protein of Leguminosae, especially soya, or a yeast protein.

REFERENCES:
patent: RE28810 (1976-05-01), Tsumura et al.
patent: 1175467 (1916-03-01), Melhuish
patent: 2728759 (1955-12-01), Kiel
patent: 3220851 (1965-11-01), Rambaud
patent: 3585047 (1971-06-01), Fujimaki et al.
patent: 3764711 (1973-10-01), Melnychyn et al.
patent: 3941890 (1976-03-01), Drachenberg et al.
L. M. Lampert, "Modern Dairy Products", Chemical Publ. Co., Inc., N.Y. 1965, pp. 241-242.

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