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US 4,079,154 AGranted
Preparation of acidified foods containing milk protein
OwnerMutsuo Yasumatsuinventor
Life of this patent
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Abstract
A process for preparing a food material with a pH lower than the isoelectric point containing milk protein without stabilizer which is stable and free of precipitation of protein and can be utilized for making various foods such as desserts and drinks, by feeding simultaneously a solution of a protein and a solution of an acid continuously and proportionally and mixing them substantially promptly.
Claims7
A process for the preparation of acidified food materials containing milk protein, with a pH lower than the isoelectric point, in which the protein does not precipitate, without the use of a stabilizer, comprising:
- simultaneously and continuously combining starting materials consisting essentially of a solution of a protein and a solution of an acid, at a constant ratio selected from within the proportions of 1 part by weight of protein solution having a protein concentration not higher than 8 w/w % and 3-9 parts by weight of acid solution having an acid concentration of 0.08 to 0.6 w/w %, said proportion being selected such that the protein concentration in the resulting food material is not higher than 0.8 w/w %, to produce a combined solution with a pH lower than the isoelectric point;
- and
- mixing the combined solutions substantially promptly while maintaining said constant ratio.
Dependencies are inferred from the claim text.