Preparation of a simulated milk product |
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| 申请号 | US22560472 | 申请日 | 1972-02-11 | 公开(公告)号 | US3843828A | 公开(公告)日 | 1974-10-22 |
| 申请人 | RALSTON PURINA CO; | 发明人 | ARNDT R; | ||||
| 摘要 | A simulated milk product is prepared by a process involving forming a mixture of sweet whey and isolated vegetable protein, adjusting the pH of the mixture and subjecting the mixture to heating and vapor flash treatment to remove objectionable flavors and odors. A special vegetable oil or fat is added before or after the vapor flash treatment. After the vapor flash treatment and after fat addition, the pH is adjusted and the mixture is subjected to severe homogenization. | ||||||
| 权利要求 | 1. A METHOD OF PREPARING A SIMULATED MILK TYPE PRODUCT COMPRISING THE STEPS OF: PREPARING A NUETRALIZED AQUEOUS SUSPENSION OF AN ISOLATED VEGETABLE PROTEIN INGREDIENT AND SWEET DAIRY WHEY, HAVING A SOLIDS CONTENT WITHIN THE RANGE OF 3 50%, WITH THE PROTEIN CONTENT BEING IN THE RANGE OF ABOUT 7 50%, CONTROLLING THE PH OF THE SUSPENSION WITHIN THE RANGE OF ABOUT 5.8 - 7.5, HEATING THE SUSPENSION RAPIDLY TO TEMPERATURES OF ABOUT 220* F. TO ABOUT 400* F., AND SUBJECTING IT TO DYNAMIC PHYSICAL WORKING, RETAINING THE SUSPENSION FOR A BRIEF PERIOD OF TIME UNDER A POSITIVE PRESSURE SUFFICIENTLY HIGH TO PREVENT VOLATILIZATION OF HEATED WATER VAPOR FROM THE HEATED SUSPENSION, SUDDENLY RELEASING THE PRESSURE TO CAUSE FLASH OFF VOLATILIZATION OF VAPOR LADE WITH SUBSTANCES THAT POSSESS UNDESIRABLE FLAVOR AND ODOR CHARACTERISTICS, SEPARATING THE VAPORS FROM THE TREATED SUSPENSION, BLENDING SAID TREATED SUSPENSION WITH FROM ABOUT 8 - 65% VEGETABLE FAT HAVING A MELTING POINT GENERALLY OF ABOUT 77 - 104* F., TO CAUSE SAID VEGETABLE PROTEIN TO ACT AS A FAT AND WAER BINDER, CONTROLLING THE PH OF THE MIXTURE WITHIN THE RANGE OF ABOUT 6.0 - 7.5 AND SUBJECTING THE MIXTURE TO SEVERE HOMOGENIZATION FOR EFFECTING PROPER FLAVOR AS WELL AS EXCELLENT DISPERSION. 2. The method of claim 1 including the step of drying the product to a powder. 3. The method of claim 1 wherein the isolated vegetable protein ingredient is isolated soy protein. 4. The method of claim 3 wherein the solids content of the suspension is within the range of 5 - 45% the protein content is 15 - 45% and said heating is to a temperature in the range of 285* F. -320* F. with said suspension being retained under pressure for about 7 seconds to about 100 seconds prior the the pressure release. 5. The method of claim 4 wherein the isolated soy protein is present in an amount from about 6 - 53% and the sweet dairy whey being present in an amount from about 94 - 47% of the non-fat portion of the product and the vegetable fat being present in an amount from about 15 - 45% by weight of the product. 6. The method in claim 5 wherein at least a portion of said vegetable fat is hydrogenated sufficiently to effect a combined melting point of the entire vegetable fat ingredient of about 84* - 97* F. 7. A method of preparing a simulated milk type product comprising the steps of: preparing a suspension of isolated soy protein and sweet dairy whey, having a solids content within the range of 3 - 50%, the protein content of the suspension being about 7% - 50%, controlling the pH of the suspension within the range of about 5.8 - 7.5, heating the suspension in a heater to a temperature of about 220* F. to about 400* F., retaining the suspension at that temperature for a brief period of time under a positive pressure sufficiently high to prevent volatilization of heated water vapor from the heated suspension, suddenly releasing the pressure to cause flash off volatilization of vapor laden with substances that possess undesirable flavor and odor characteristics, subjecting the suspension to sufficient atomization during the pressure release to obtain sufficient exposure of the surfaces of the particles of the suspension to effect the flash off vaporization, separating the vapors from the treated suspension, blending said treated suspension with from about 8 - 65% vegetable fat having a melting point generally of about 77 - 104* F., to cause said soy protein to act as a fat and water binder, controlling the pH of the mixture within the range of about 6.0 - 7.5, and subjecting the mixture to severe homogenization for effecting proper flavor as well as excellent dispersion. 8. The method of claim 7 including the step of drying the product to a powder. 9. The method in claim 8 wherein the pH of the suspension is adjusted to 6.2 - 6.9 by adding one of the food grade alkaline reagents consisting of sodium hydroxide, calcium hydroxide, potassium hydroxide, magnesium hydroxide, and mixtures thereof following the separation of the vapors from the suspension. 10. The method of claim 7 wherein the solids content of the suspension is within the range of 5 - 45%, and the heating of the suspension is to a temperature within the range of 285* - 320* F., with said suspension being retained under pressure for about 7 seconds to about 100 seconds prior to the pressure release. 11. The method of claim 10 wherein the isolated soy protein is present in an amount from about 6 - 53% and the sweet dairy whey being present in an amount from about 94 - 47% of the non-fat portion of the product, and the vegetable fat being present in an amount from about 15 - 45% by weight of the product. 12. A method of preparing a simulated milk type product comprising the steps of: preparing a suspension of isolated soy protein, sweet dairy whey and vegetable fat, the vegetable fat being present in the suspension within the range of about 8 - 65% and having a melting point generally about 77* - 104* F., the non-fat portion of the suspension containing soy protein isolated and sweet dairy whey in an amount to form a product having a protein content in the range of about 7 - 50%, controlling the pH of the suspension witHin the range of about 5.8 - 7.5, heating the suspension rapidly to a temperature of about 220* F. to about 400* F. and subjecting it to dynamic physical working, retaining the suspension under pressure for about 7 seconds to 100 seconds under a positive pressure sufficiently high to prevent volatilization of heated water vapor from the heated suspension, suddenly releasing the pressure to cause flash off volatilization of vapor laden with substances that possess undesirable flavor and odor characteristics, separating the vapors from the treated suspension, controlling the pH of the suspension within the range of 6.0 - 7.5 and subjecting the suspension to severe homogenization for effecting proper flavor as well as excellent dispersion of the product. Favorable reconsideration of the application is respectfully requested. 13. The method of claim 12 including the step of drying the product to a powder. 14. The method of claim 13 wherein the isolated soy protein is present in an amount from about 6 - 53%, and the sweet dairy whey being present in an amount from about 94 - 47% of the non-fat portion of the product, and the vegetable fat being present in an amount from about 15 - 45% by weight of the product. |
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