Claims
- 1. A process for the production of a vegetable-based sweetened condensed milk, which comprises subjecting a vegetable protein in the form of an aqueous solution or suspension to proteolytic enzymatic hydrolysis for a period of from about 4 to 24 hours at a temperature in the range of about 25.degree. to 65.degree. C. at a pH of about 2 to 9, the amount of proteolytic enzyme added to the solution or suspension being in the range of about 0.176 to 2% in weight of the dry matter of the solution or suspension, and preparing a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of said enzymatically hydrolyzed 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.
- 2. A process according to claim 1, in which said enzymatically hydrolyzed protein is subjected to an acetylation treatment before said mixture is prepared.
- 3. A process according to claim 1, in which said mixture is pasteurised and homogenised.
- 4. A process according to claim 1, in which said enzyme is selected from the group consisting of microbial proteases.
- 5. A process according to claim 1, in which said protein is selected from the group consisting of the proteins of Leguminosae and yeast proteins.
- 6. A process according to claim 5, in which said protein is a soya protein.
- 7. The vegetable-based sweetened condensed milk prepared by the process of claim 1.
- 8. A process for the production of a vegetable-based sweetened condensed milk, which comprises subjecting a vegetable protein in the form of an aqueous solution or suspension to proteolytic enzymatic hydrolysis for a period of from about 4 to 24 hours at a temperature in the range of about 25.degree. to 65.degree. C. at a pH of about 2 to 9 to render said protein non-gelling, and preparing a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of said enzymatically hydrolyzed 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.
Priority Claims (1)
Number |
Date |
Country |
Kind |
14787/75 |
Nov 1975 |
CHX |
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Parent Case Info
This is a continuation, of application Ser. No. 738,877, filed Nov. 4, 1976, now abandoned.
US Referenced Citations (7)
Non-Patent Literature Citations (1)
Entry |
L. M. Lampert, "Modern Dairy Products", Chemical Publ. Co., Inc., N.Y. 1965, pp. 241-242. |
Continuations (1)
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Number |
Date |
Country |
Parent |
738877 |
Nov 1976 |
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