Claims
- 1. A method for preparing food products from a hydrated paste based on milk proteins, comprising the steps of
- (1) providing a hydrated paste of milk proteins comprising a homogeneous mixture prepared from an aqueous casein suspension wherein the content of milk proteins with respect to the paste is about 10% to about 45%, the water content is about 35 to about 85% and the dry material content is at least equal to about 15% wherein said milk proteins further contain phosphorous in amount effective to produce phosphocaseinate bridges;
- (2) molding said paste to prepare a texturized product in the form of ribbons, fibers, granules or bits, and
- (3) subjecting the paste to a thermal treatment at a temperature between about 50.degree. C. and about 150.degree. C., for a time sufficient and up to about 3 hours to produce phosphocaseinate bridges between casein molecules.
- 2. The method of claim 1, wherein said paste further includes serum proteins wherein the ratio of said serum proteins to casein is up to about 6.
- 3. The method of claim 2, wherein Serum proteins are present at a level sufficient for disulfide bridges to form between proteins contained in said paste during step (3).
- 4. The method of claim 1 wherein said milk proteins are subjected to ultrafiltration.
- 5. The method of claim 1, wherein said milk proteins include a carbohydrate which is present in an amount ranging up to 70%, based on the amount of said dry material.
- 6. The method of claim 5 wherein said carbohydrate is lactose.
- 7. The method of claim 1, wherein said paste includes fatty material which is present in an amount ranging up to 50% based on the amount of said dry material.
- 8. The method of claim 1, wherein said paste contains protein other than said milk proteins in an amount ranging up to 30% based on said milk proteins.
- 9. The method of claim 1, wherein said paste contains divalent ions in an amount ranging from 0.25 to 6% based on the amount of said milk proteins.
- 10. The method of claim 9, wherein said divalent ions are calcium ions.
- 11. The method of claim 10, wherein said calcium ions are added before or during step (2).
- 12. The method of claim 10, wherein said calcium ions are added after molding by immersing the molded paste into an aqueous solution containing calcium ions.
- 13. The method of claim 11, wherein the source of calcium ions is calcium chloride.
- 14. The method of claim 12, wherein said aqueous solution contains calcium chloride.
- 15. The method of claim 1, wherein said paste contains less than about 30% dry material and wherein said hydrated paste is subjected to said thermal treatment prior to step (2).
- 16. The method of claim 1, wherein said paste contains more than about 35% dry materials and wherein said thermal treatment is undertaken during said step (2).
- 17. The method of claim 1, wherein said paste contains more than about 35% dry materials and wherein said thermal treatment is undertaken after step (2).
- 18. The method of claim 1, wherein said heat treatment is effected by employing gases heated to temperatures sufficient to produce said phosphocaseinate bridges.
- 19. The method of claim 1, wherein said heat treatment is effected with liquids heated to a temperature sufficient to produce said phosphocaseinate bridges.
- 20. The method of claim 19, wherein said liquid is water which contains calcium chloride in amounts ranging up to the saturation point.
- 21. The method of claim 20 wherein said water further includes sodium chloride in amounts sufficient to stabilize said molded structure.
- 22. The method of claim 20, wherein the pH of the water is between about 4.5 and 7.5.
- 23. The method of claim 1, wherein said homogeneous mixture includes supplemental amounts of at least one material selected from the group consisting of glucides, lipids and proteins other than milk proteins.
- 24. The method of producing food products from a hydrated paste based on milk products consisting essentially of the steps of claim 1.
- 25. A product produced by the method of claim 1.
- 26. The product produced by the method of claim 3.
Priority Claims (1)
Number |
Date |
Country |
Kind |
75 37374 |
Dec 1975 |
FRX |
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Parent Case Info
This is a continuation of application Ser. No. 742,911 filed Nov. 17, 1976, now abandoned.
US Referenced Citations (8)
Foreign Referenced Citations (8)
Number |
Date |
Country |
1069458 |
Nov 1959 |
DEX |
2090572 |
Dec 1971 |
FRX |
2133831 |
Dec 1972 |
FRX |
2148217 |
Mar 1973 |
FRX |
2162603 |
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2261712 |
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FRX |
294326 |
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CHX |
1250060 |
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GBX |
Non-Patent Literature Citations (1)
Entry |
Sutermeister, E. et al., "Casein and Ks Industrial Applications," Reinhold Publ. Corp., N.Y., 1939, pp. 12-15. |
Continuations (1)
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Number |
Date |
Country |
Parent |
742911 |
Nov 1976 |
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