CS210506B1 - A method of producing milk protein - Google Patents

Abstract

The purpose of the invention is a method for producing milk protein suitable as a partial replacement for other animal protein /especially meat/ in various food products. The stated purpose is achieved by adding 0.10 to 0.20% calcium chloride to sweet skimmed milk at a temperature of 80 to 100 C, whereby all milk proteins are precipitated. After their separation and rinsing with water, 1 to 3% citrate or polyphosphate salts are added to bind free calcium and 1 to 3% table salt is added. After mixing the mass and adjusting the pH to 6.4 to 6.8, a homogeneous gel-like mass with good technological and nutritional properties is obtained.

Description

1 210506

BACKGROUND OF THE INVENTION The present invention relates to a process for the production of a milk protein suitable as a partial substitute for animal protein (meat), especially in food products, in which milk processing technology is solved and a product is obtained having suitable bio-nutritional and consistency properties. It uses milk protein, such as dried casein, domas products, especially to improve water binding in small quantities. So far known protein substitutes for milk substitutes are technologically very demanding, considering using acids, special cultures and demanding equipment. In the first place, milk proteins are added in the dried state, which increases the cost of drying. Further developed textured milk proteins are quite complicated and serve to assimilate the meat.

The use of the meat protein itself in various canning and meat products, with its volume and quality. There is also a problem with the fat which is not always desirable from the smoothing agent. The soy protein used so far also does not switch all the technological bio-nutritional properties.

The above-mentioned drawbacks are solved by the invention, which is based on a process for producing a milk protein in the form of a homogeneous gel-like mass. In this case, the addition of 0.10 to 0.20 of calcium chloride at 80 to 100 ° C is added to the milk, with the precipitation of all milk proteins. After separation and rinsing with water, 1 to 3 of the calcium citrate or polyphosphate salts and 1 to 3 of the common salt are added.

After mixing and adjusting the pH of the mixture to 6.4 to 6.8 and subsequent gelification of the milk protein, it is shaped and cooled until dispensed. In this way, suitable consistency and bio-nutritional values of the resulting nutrient composition are obtained in the food products.

According to the aforementioned method of production, also from sweet milk without the use of acids and the related problems, the protein precipitation by adding calcium salts and a higher temperature is up to 96% of the milk protein, which is up to 20% higher protein utilization than in the case of the production of cocoa.

Removal of excess calcium in the mass by washing and subsequent binding of citrate or polyphosphate solar to complex compounds yields a product that has good technological properties for further use in the food industry. At the same time, the food salt will improve the taste and consistency of the product.

By precipitating casein and whey proteins in the above manner, a nutritionally valuable product is also obtained which, by its properties, is suitable to partially replace animal protein. In particular, good free water binding, good emulsifying properties, and a suitable fine gel-like structure capable of being blended with other additives. The color of the protein is slightly yellowish and can be easily covered after mixing. The taste of this modified milk protein is pure, bland and odorless. Another advantage of the proposed milk protein is that it can be easily produced without the need for specially designed equipment and also without energy demands, e.g. From a social point of view, milk protein is of great importance in that it can substitute up to 40% of poor lean meat in various products, and it is cheaper to obtain and have similar nutritional values. Example

Centrifuged, the milk is heated to 90 ° C and 1.5 kg of calcium chloride is added to

Claims (1)

OBJECT OF THE INVENTION Process for producing a milk protein suitable as a partial replacement of another animal protein in the form of a homogeneous gel-like mass, characterized in that it is added to the milk by adding 0.10 to 0.20 from calcium chloride at a temperature of 80 to 100 ° C to precipitate all milk proteins, to which, after separation * and rinsing with water, 1 to 3 of sodium or potassium citrate or polyphosphate salts binding calcium and 1 to 3 of common salt and after mixing at pH 6.4 to 6.8 are added and shaped and cooled. .