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Method of making protein food products resembling cheese

阅读:217发布:2023-09-29

专利汇可以提供Method of making protein food products resembling cheese专利检索,专利查询,专利分析的服务。并且This invention relates to novel protein food products specifically spreadable protein food products and methods of producing these products from a vegetable proteinaceous material. The food products which may be produced may be of a smooth, spreadable texture resembling a process-type cheese spread as well as other dairy products which are spreadable in nature such as for example, a butter or margarine. The method of producing these food products with a vegetable proteinaceous material as the major ingredient generally comprises acidifying an aqueous slurry of the vegetable proteinaceous material to yield the damp, viscous curd of the proteinaceous material followed by treatment of the curd in combination with various flavorings and ingredients such as fats, salts, and starches including heat setting in order that a highly desirable, smooth, spreadable texture may be imparted to the food product and make it closely resemble a natural dairy spread.,下面是Method of making protein food products resembling cheese专利的具体信息内容。

1. A PROCESS FOR FORMING A SMOOTH, TEXTURED FOOD PRODUCT FROM SOYBEAM PROTEIN COMPRISING: FORMING A DISPERSION OF DEFATTED SOYBEAN MEAL AND WATER AT AN ELEVATED PH ABOVE THE ISO-ELECTRIC POINT OF THE SOY PROTEIN THEREBY EXTRACTING THE PROTEIN FROM THE SOYBEAM MEAL, REMOVING THE SUSPENDED SOLIDS FROM THE AQUEOUS PROTEIN EXTRACT, ADJUSTING THE PH OF THE SEPARATED AQUEOUS EXTRACTED PORTEIN DISPERSION TO BETWEEN ABOUT 8 TO 11 AND HEATING THE DISPERSION TO BETWEEN ABOUT 160* TO 310*F, FOR BETWEEN ABOUT 5 SECONDS TO 30 MINUTES TO PRODUCE A VISCOUS HYDRATED HEAT-TREATED AQUEOUS PROTEIN SOLUTION, PRECIPITATING THE PROTEIN BY ADJUSTING THE PH OF THE SOLUTION TO ABOUT THE ISOELECTRIC POINT OF THE PROTEIN, SEPARATING THE PRECIPITATED PROTEIN FROM THE SOLUTION TO RECOVER A VISCOUS, HYDRATED, HEAT-TREATED AQUEOUS PROTEIN, HOMOGENIZING THE VISCOUS HYDRATED HEAT-TREATED AQUEOUS PROTEIN TO FORM A UNIFORM SLURRY. COMPRISING THE UNIFORM SLURRY TO HOLD THE PROTEINACEOUS MATERIAL TOGETHER AND HEAT SETTING THE PROTEIN TO IMPART A SMOOTH TEXTURE TO THE PRODUCT.
2. The process of claim 1 wherein the separated aqueous extracted soy protein is heated to between about 210* to 250* F. for between about 10 to 30 seconds.
3. The process of claim 1 wherein the viscous hydrated heat treated aqueous protein is adjusted to a pH of between about 4.8 to 7.0 prior to heat setting the protein.
4. The process of claim 3 wherein the pH is adjusted to between about 5.4 to 6.0.
5. The process of claim 1 wherein the heat treated aqueous protein is heat set at a temperature above about 160* F.
6. The process of claim 5 wherein the heat treated aqueoUs protein is heat set at a temperature between about 160*to 300* F.
7. The process of claim 1 wherein additional flavorings and food materials are added to the heat treated aqueous protein prior to homogenizing.
8. The process of claim 1 wherein the compressing step comprises removing air from the uniform slurry to substantially hold the proteinaceous material together and impart a smooth texture to the product.
9. The process of claim 8 wherein removing the air from the slurry is carried out under a vacuum of at least about 27 inches of mercury.
10. The process of claim 1 wherein the compressing step comprises subjecting the uniform slurry to an external pressure sufficient to hold the proteinaceous material together and the heat set protein slurry is subsequently cooled.
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