Title:
【発明の名称】等電pHにおいて凝集可能な蛋白、例えばカゼインのアルカリ金属イオン含量の加減による即時熱的凝集法、かくして得られる凝塊およびその使用、特に食料品の製造のための使用
Document Type and Number:
Japanese Patent JPH05506156
Kind Code:
A
Abstract:
PCT No. PCT/FR92/00113 Sec. 371 Date Dec. 7, 1992 Sec. 102(e) Date Dec. 7, 1992 PCT Filed Feb. 10, 1992 PCT Pub. No. WO92/14367 PCT Pub. Date Sep. 3, 1992.Method for instantaneous gelling or coagulation, in the absence of coagulant agent, at a pH higher than its isoelectric pH, of a coagulable protein at said isoelectric pH, characterized in that an aqueous solution is used as starting product, wherein the aqueous solution is in a nondenatured status, and contains at least one such coagulable protein, the alkaline ion content of said solution is adjusted to a predetermined value, and is brought to a concentration at least equal to 1.5% at a temperature selected as desired between 20 DEG and 100 DEG C. The predetermined value is such that the protein coagulates instantaneously, at the above concentration and pH, and temperature; to obtain the coagulum. Application of such coagulums to obtain semi-solid or solid food products containing animal proteins such as milk proteins or vegetable proteins such as soya proteins.
Inventors:
Dam Caigne, Michele
Murre, Pascal
Frein, Andre
Odidier, Ives
Murre, Pascal
Frein, Andre
Odidier, Ives
Application Number:
JP50554292A
Publication Date:
September 16, 1993
Filing Date:
February 10, 1992
Export Citation:
Assignee:
Bongren Society Anonym
International Classes:
A23C9/142; A23C19/028; A23C20/02; A23J3/00; A23J3/04; A23J3/16; (IPC1-7): A23C19/028; A23C20/02; A23J3/04
Attorney, Agent or Firm:
Mitsuo Matsui