Camel-milk products with plant-based protein additive
AssigneeUnited Arab Emirates University
InventorMutamed Mohammad Ayyash
Life of this patent
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Abstract
The camel-milk products with plant-based protein additives include camel milk in the form of plant-based milk, plant-based milk powder and/or derivatives thereof and have enhanced gel strength. The plant-based protein additives may be derived from soybeans; oats; almonds; lupin chickpeas or navy beans. The camel-milk products include fermented and non-fermented camel-milk products, such as: set and stir yogurt; all cheese varieties; cultured camel milks; and custard-based products. The camel-milk products are prepared by mixing camel milk with plant-based protein additives to form a mixture and coagulating the mixture by acid or enzyme treatment.
Claims17
Camel-milk gel products with plant-based protein additive, consisting of coagulated products of a mixture consisting of:
- camel milk;
- and
- a non-hydrolysate plant-based protein additive mixed with the camel milk, wherein the non-hydrolysate plant-based protein consists of a non-hydrolysate plant protein made from a plant selected from the group consisting of lupin, quinoa, chickpea, and navy beans and consists of between 3-6% wt./vol of the mixture and the mixture was incubated at 40-43° C. and attained a pH of 4.6.
A method of preparing a camel-milk gel product, consisting of the steps of:
- mixing camel milk with a non-hydrolysate plant-based protein additive to form a liquid mixture, wherein the non-hydrolysate plant-based protein is selected from the group consisting of lupin protein, quinoa protein, chickpea protein, or navy bean protein and consists of between 3-6% wt./vol of the mixture;
- adding a coagulant to the mixture to obtain the camel-milk product;
- and
- incubating the mixture at 40-43° C. to attain a pH of 4.6.
Dependencies are inferred from the claim text.