Preparation of a simulated milk product |
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| 申请号 | US22561172 | 申请日 | 1972-02-11 | 公开(公告)号 | US3873751A | 公开(公告)日 | 1975-03-25 |
| 申请人 | RALSTON PURINA CO; | 发明人 | ARNDT ROBERT H; | ||||
| 摘要 | A simulated milk product is prepared by forming a mixture of sweet whey and vegetable protein, controlling the pH of the mixture within the range of 5.8 to 7.5, heating the mixture to 220*F to 400*F and subjecting the mixture to a vapor flash treatment to remove objectionable flavors and odors. The product is preferably flash dried to a powder and may be used as a substitute for dry skim milk. | ||||||
| 权利要求 | 1. A METHOD OF PREPARING A SIMULATED MILK PRODUCT COMPRISING THE STEPS OF: PREPARING A NEUTRALIZED AQUEOUS SUSPENSION OF AN ISOLATED VEGETABLE PROTEIN INGREDIENT AND SWEET DAIRY WHEY, HAVING A SOLIDS CONTENT WITHIN THE RANGE OF 3 - 50%, THE ISOLATED VEGETABLE PROTEIN INGREDIENT BEING PRESENT IN AN AMOUNT FROM ABOUT 6 - 52% BY WEIGHT AND THE SWEET DAIRY WHEY BEING PRESENT IN AN AMOUNT FROM ABOUT 94 - 48% BY WEIGHT, 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 LADEN WITH SUBSTANCES THAT POSSESS UNDESIRABLE FLAVOR AND ODOR CHARACTERISTICS, AND SEPARATING THE VAPORS FROM THE TREATED SUSPENSION TO FORM A SIMULATED MILK PRODUCT. 2. The method of claim 1 including the step of drying the product to a powder. 3. The method of claimi 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% and said heating is to a temperature in 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. 5. The method of claim 4 wherein the isolated soy protein is present in an amount from about 11 - 25% and the sweet dairy whey being present in an amount from about 89 - 75%. 6. A method of preparing a simulated milk 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 isolated soy protein being present in an amount from about 6 - 52% by weight and the sweet dairy whey being present in an amount from 94 - 48% by weight, controlling the pH of the suspension within the range of 5.8 to 7.5, heating the suspension in a heater to a temperature of about 220* 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 slurry to sufficient flavor and odor characteristics, subjecting the slurry to sufficient atomization during the pressure release to obtain sufficient exposure of the particles of the suspension to effect the flash off vaporization, and separating the vapors from the treated slurry to form a simulated milk product. 7. The method of a claim 6 including the step of drying the product to a powder. 8. The method of claim 7 wherein the pH of the suspension is adjusted to 6.2 - 6.9 by adding one of the food grade alkaline reagents selected from the group consisting of sodium hydroxide, calcium hydroxide, potassium hydroxide, magnesium hydroxide, and mixtures thereof following the separation of the vapors from the suspension. 9. The method of claim 6 wherein the solids content of the suspension is within the range of 5 - 45%, and the heating is to a temperature in 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. 10. The method of claim 9 wherein the isolated soy protein is present in an amount from about 11 - 25% and the sweet dairy whey being present in an amount from about 89 - 75%. |
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