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US 12,144,361 B2Granted
Heat stable milk protein product and method for its manufacturing
AssigneeValio Ltd.
InventorsNiko Nurmi, Päivi Myllärinen
Life of this patent
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Abstract
The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable milk protein products.
Claims17
A meat substitute produced from a composition consisting essentially of:
- cheese in crumbled form,
- a native casein concentrate,
- a protein crosslinking enzyme,
- a hydrocolloid in an amount of 0.5% to 10% (w/w),
- optionally fat, and
- optionally lactose,
- wherein the meat substitute has a milk protein content of about of about 10% to about 55%, a fat content of about 0% to about 20%, a lactose content of about 0% to about 5%, and a pH of about 5.2 to about 5.9, and
- wherein the meat substitute is heat stable which does not melt when fried and/or does not scorch onto frying ware when fried, and the meat substitute has a fibrous microstructure of crosslinked casein proteins having a size of about 100 to 300 kDa.
5 more elements
A meat substitute produced from a composition consisting essentially of:
- cheese in crumbled form,
- a native casein concentrate powder,
- a protein crosslinking enzyme,
- a hydrocolloid in an amount of 0.5% to 10% (w/w),
- optionally fat, and
- optionally lactose,
- wherein the meat substitute has a milk protein content of about 10% to about 55%, a fat content of about 0% to about 20%, a lactose content of about 0% to about 5%, a pH of about 5.2 to about 5.9, and
- wherein the ratio of the conventional cheese in crumbled form to the native casein concentrate powder is in the range of 10:1-14:1 (w/w), and
- wherein the meat substitute is heat stable which does not melt when fried and/or does not scorch onto frying ware when fried, and the meat substitute has a fibrous microstructure of crosslinked casein proteins having a size of about 100 to 300 kDa.
6 more elements
A composition comprising:
- cheese in crumbled form,
- a native casein concentrate,
- a protein crosslinking enzyme,
- a hydrocolloid in an amount of 0.5% to 10% (w/w),
- optionally fat, and
- optionally lactose,
- wherein the composition is heated to provide a meat substitute having a milk protein content of about of about 10% to about 55%, a fat content of about 0% to about 20%, a lactose content of about 0% to about 5%, and a pH of about 5.2 to about 5.9, and
- wherein the meat substitute is heat stable which does not melt when fried and/or does not scorch onto frying ware when fried, and the meat substitute has a fibrous microstructure of crosslinked casein proteins having a size of about 100 to 300 kDa.
5 more elements
A composition comprising:
- cheese in crumbled form,
- a native casein concentrate powder,
- a protein crosslinking enzyme,
- a hydrocolloid in an amount of 0.5% to 10% (w/w),
- optionally fat, and
- optionally lactose,
- wherein the ratio of the cheese in crumbled form to the native casein concentrate powder is in the range of 10:1-14:1 (w/w), and
- wherein the composition is heated to provide a meat substitute having a milk protein content of about 10% to about 55%, a fat content of about 0% to about 20%, a lactose content of about 0% to about 5%, a pH of about 5.2 to about 5.9, and
- wherein the meat substitute is heat stable which does not melt when fried and/or does not scorch onto frying ware when fried, and the meat substitute has a fibrous microstructure of crosslinked casein proteins having a size of about 100 to 300 kDa.
6 more elements
Dependencies are inferred from the claim text.