초록 ▼

A fabricated food product is prepared by shaping a blend of edible textured protein particles, including single cell protein, bound together with a whey protein concentrate composition having more than 30% protein which is capable of forming a gel at 15% solids within 30 minutes when heated at 85°C.

A fabricated food product is prepared by shaping a blend of edible textured protein particles, including single cell protein, bound together with a whey protein concentrate composition having more than 30% protein which is capable of forming a gel at 15% solids within 30 minutes when heated at 85°C., wherein at least 50% of the protein in the whey protein concentrate is whey protein prepared by physical separation techniques.

대표청구항 ▼

A process for preparing a shaped fabricated food product comprising (a) blending a major proportion of edible protein particles with a bonding agent, said bonding agent comprising a whey protein concentrate composition having 40-60% protein, said whey protein concentrate composition having a lowered

A process for preparing a shaped fabricated food product comprising (a) blending a major proportion of edible protein particles with a bonding agent, said bonding agent comprising a whey protein concentrate composition having 40-60% protein, said whey protein concentrate composition having a lowered gelation temperature and being prepared by a process comprising (i) adjusting the pH of an aqueous solution of a whey protein concentrate having a temperature less than about 30°C. to a pH ranging from about 8 to about 10, said whey protein concentrate comprising a whey protein concentrate derived by ultrafiltration and having from about 40 to about 60 percent, by weight, on a dry basis of whey protein, (ii) heating the pH adjusted solution of step (i) to a temperature ranging from about 50°C. to about 80°C., and (iii) cooling said heated solution to a temperature below 30°C. and above 2°C. within at least 30 minutes after the said heated solution reaches its maximum temperature level, said cooling being conducted at a rate sufficient to prevent gelation of the whey protein containing solution, and (b) forming said blend into a shaped fabricated food product.