US4239784A
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US
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Method for preparing food products from a suspension of milk proteins with texturization
Assignee: Unibel SA
•
Filing: 1978-07-06
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Granted: 1980-12-16
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Expires: 1998-07-06
Abstract
Abstract The method for preparing food products from a hydrous paste comprises the preparation of a suspension on basis of milk proteins followed by texturization: A homogenous mixture prepared from an aqueous casein suspension is formed, with or without serum proteins, with or without at least another ingredient selected from the group conprising glucides, lipids and proteins other than milk proteins. The content of milk proteins of the paste is about 10% to about 45%, the water content about 35% to about 85% and the dry material content at least equal to about 15%. In at least one state of the process including preparation of the suspension, texturization and post-texturization, a thermal treatment is applied at a temperature between about 50° C. and about 150° C. for a time up to about 3 hours, optionally in the presence of added divalent ions.
Inventors
- 👤 Richard J. Guiraud
- 👤 Michel R. Arnaud
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 19:33
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/22; A23J3/26; A23J3/04; A23J3/08; A23J3/222; A23J3/28; A23J3/285; Y; Y10; Y10S; Y10S426/00; Y10S426/802
Claims Analysis
Total Claims: 27
Claim 1
Independent Claim
143 words
A method for preparing food products from a hydrated paste based on milk proteins, comprising the steps of (1) providing a hydrated paste of milk proteins comprising a homogeneous mixture prepared from an aqueous casein suspension wherein the content of milk proteins with respect to the paste is about 10% to about 45%, the water content is about 35 to about 85% and the dry material content is at least equal to about 15% wherein said milk proteins further contain phosphorous in amount effective to produce phosphocaseinate bridges; (2) molding said paste to prepare a texturized product in the form of ribbons, fibers, granules or bits, and (3) subjecting the paste to a thermal treatment at a temperature between about 50° C. and about 150° C., for a time sufficient and up to about 3 hours to produce phosphocaseinate bridges between casein molecules.
Claim 2
Independent Claim
143 words
A method for preparing food products from a hydrated paste based on milk proteins, comprising the steps of (1) providing a hydrated paste of milk proteins comprising a homogeneous mixture prepared from an aqueous casein suspension wherein the content of milk proteins with respect to the paste is about 10% to about 45%, the water content is about 35 to about 85% and the dry material content is at least equal to about 15% wherein said milk proteins further contain phosphorous in amount effective to produce phosphocaseinate bridges; (2) molding said paste to prepare a texturized product in the form of ribbons, fibers, granules or bits, and (3) subjecting the paste to a thermal treatment at a temperature between about 50° C. and about 150° C., for a time sufficient and up to about 3 hours to produce phosphocaseinate bridges between casein molecules.
Claim 3
Dependent Claim
26 words
The method of claim 1, wherein said paste further includes serum proteins wherein the ratio of said serum proteins to casein is up to about 6.
Claim 4
Dependent Claim
28 words
The method of claim 2, wherein Serum proteins are present at a level sufficient for disulfide bridges to form between proteins contained in said paste during step (3).
Claim 5
Dependent Claim
13 words
The method of claim 1 wherein said milk proteins are subjected to ultrafiltration.
Claim 6
Dependent Claim
30 words
The method of claim 1, wherein said milk proteins include a carbohydrate which is present in an amount ranging up to 70%, based on the amount of said dry material.
Claim 7
Dependent Claim
10 words
The method of claim 5 wherein said carbohydrate is lactose.
Claim 8
Dependent Claim
29 words
The method of claim 1, wherein said paste includes fatty material which is present in an amount ranging up to 50% based on the amount of said dry material.
Claim 9
Dependent Claim
27 words
The method of claim 1, wherein said paste contains protein other than said milk proteins in an amount ranging up to 30% based on said milk proteins.
Claim 10
Dependent Claim
27 words
The method of claim 1, wherein said paste contains divalent ions in an amount ranging from 0.25 to 6% based on the amount of said milk proteins.
Claim 11
Dependent Claim
12 words
The method of claim 9, wherein said divalent ions are calcium ions.
Claim 12
Dependent Claim
16 words
The method of claim 10, wherein said calcium ions are added before or during step (2).
Claim 13
Dependent Claim
25 words
The method of claim 10, wherein said calcium ions are added after molding by immersing the molded paste into an aqueous solution containing calcium ions.
Claim 14
Dependent Claim
14 words
The method of claim 11, wherein the source of calcium ions is calcium chloride.
Claim 15
Dependent Claim
12 words
The method of claim 12, wherein said aqueous solution contains calcium chloride.
Claim 16
Dependent Claim
30 words
The method of claim 1, wherein said paste contains less than about 30% dry material and wherein said hydrated paste is subjected to said thermal treatment prior to step (2).
Claim 17
Dependent Claim
26 words
The method of claim 1, wherein said paste contains more than about 35% dry materials and wherein said thermal treatment is undertaken during said step (2).
Claim 18
Dependent Claim
25 words
The method of claim 1, wherein said paste contains more than about 35% dry materials and wherein said thermal treatment is undertaken after step (2).
Claim 19
Dependent Claim
23 words
The method of claim 1, wherein said heat treatment is effected by employing gases heated to temperatures sufficient to produce said phosphocaseinate bridges.
Claim 20
Dependent Claim
23 words
The method of claim 1, wherein said heat treatment is effected with liquids heated to a temperature sufficient to produce said phosphocaseinate bridges.
Claim 21
Dependent Claim
22 words
The method of claim 19, wherein said liquid is water which contains calcium chloride in amounts ranging up to the saturation point.
Claim 22
Dependent Claim
20 words
The method of claim 20 wherein said water further includes sodium chloride in amounts sufficient to stabilize said molded structure.
Claim 23
Dependent Claim
17 words
The method of claim 20, wherein the pH of the water is between about 4.5 and 7.5.
Claim 24
Dependent Claim
31 words
The method of claim 1, wherein said homogeneous mixture includes supplemental amounts of at least one material selected from the group consisting of glucides, lipids and proteins other than milk proteins.
Claim 25
Dependent Claim
22 words
The method of producing food products from a hydrated paste based on milk products consisting essentially of the steps of claim 1.
Claim 26
Dependent Claim
9 words
A product produced by the method of claim 1.
Claim 27
Dependent Claim
9 words
The product produced by the method of claim 3.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-12-16 | 1984-06-16 | 1984-12-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-12-16 | 1988-06-16 | 1988-12-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-12-16 | 1992-06-16 | 1992-12-16 | $7700.00 | Window Closed / Lapsed |