IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
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출원번호 |
US-0891493
(1978-03-29)
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우선권정보 |
PL-0197104 (1977-03-31) |
발명자
/ 주소 |
- Poznanski Stefan (Olsztyn PLX) Smietana Zbigniew (Olsztyn PLX) Stypulkowski Henryk (Olsztyn PLX) Janicki Jan (Olsztyn PLX) Szpendowski Jerzy (Olsztyn PLX) Szewczyk Zenon (Olsztyn PLX)
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출원인 / 주소 |
- Akademia Rolniczo-Techniczna (Olsztyn PLX 03)
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인용정보 |
피인용 횟수 :
3 인용 특허 :
2 |
초록
▼
The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is ch
The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is characterized in that 5-25% by volume of the milk to be processed is cooled and emulsified with animal or vegetable fats, or a mixture thereof, with the addition of emulsifiers permitted for food, the obtained mixture is homogenized and added to the remaining portion amounting to 75-95% by volume of the milk to be processed, cooled down, whereafter the whole is buffered, thus causing a partial decalcification of the particles of calcium phosphocaseinate, so as to maintain a level of calcium bound with the milk protein of 0.35-0.8 millimols per 1 g of protein, and admixed with food colors, whereafter all the casein and milk albumins are coagulated, and the coagulate is disintegrated and granulated together with serum, whereafter a preliminary texturing of the granulated pulp is carried out, followed by the full texturation thereof, by forcing it through a nozzle, and the obtained texturized milk protein are disintegrated in pieces of various sizes or formed into bodies of various shapes, and conditioned in water, repeatedly in a continuous system, and the finished milk protein are frozen or lyophilized, or delivered immediately to storage.
대표청구항
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In the method of production of thermostable textured milk proteins from whole milk, partially skimmed milk, or skimmed milk subject to pasteurization at 72°-78°or at 90°-92°C., for 15-30 seconds, with the addition of calcium salts or calcium and calcium-phosphate salts, the improvement comprising co
In the method of production of thermostable textured milk proteins from whole milk, partially skimmed milk, or skimmed milk subject to pasteurization at 72°-78°or at 90°-92°C., for 15-30 seconds, with the addition of calcium salts or calcium and calcium-phosphate salts, the improvement comprising cooling 5-25% by volume of the milk to be processed to a temperature of 40°-70°C.,; mixing the cooled milk with animal or vegetable fats, or a mixture thereof, and with emulsifiers permitted for food; homogenizing the emulsifier-milk-fat mixture; combining the homogenized mixture with the remaining portion amounting to 75-95% by volume of the milk to be processed; buffering the combined mixture by the addition of an acid selected from the group consisting of lactic, citric, acetic hydrochloric and phosphoric acids thereby causing a partial decalcification of particles of calcium phosphocaseinate, so as to maintain a level of calcium bond with the milk proteins of 0.35-0.8 mmol/l.g of protein, and admixing with food colors; enzymatically coagulating all the casein and milk albumins; disintegrating and reducing the water content of the coagulate to 70-80% by weight to form a pulp granulating the coagulate containing said facts; carrying out a preliminary texturation of the granulated pulp by thermal plasticization at 60°-80°C. in an acidified aqueous solution at a pH of 5.6-6.2 and twisting or vibrating the pulp; followed by the principal texturation thereof at 40°-60°C. by squeezing in a screw extruding press forcing through a nozzle and stretching; and disintegrating the obtained textured milk proteins into pieces of various sizes or forming into bodies of various shapes; conditioning the pieces in water at 14°-20°C. at a pH of 6.5 to 7.0 repeatedly in a continuous cycle; and freezing, lyophilizing or storing the finished textured milk protein whereby a textured protein product having the rheological properties and hydrogen ion concentration of beef is produced.
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