Title:
MANUFACTURE OF FOOD COMPOSITION, COMPOSITION INCLUDING DISPERSING BODY OF DENATURED PROTEIN PARTICLES, DRY COMPOSITION, FOOD AND LOCAL COMPOSITION
Document Type and Number:
Japanese Patent JPH0387148
Kind Code:
A
Abstract:
PURPOSE: To obtain a compsn. showing fat-like taste which is useful for the production of mayonnaise and the like by using a thermally denaturing protein comprising a whey protein and incorporating colloid particles of modified protein into the compsn. CONSTITUTION: A water-based compsn. having <15wt.% water content prepared from a thermally denaturing protein which at least partially consists of a whey protein is heated and successively concentrated so as to at least partially denature the protein to increase the density of denatured protein in the water- based compsn. The residual denatured protein remaining in the compsn. is removed to obtain the compsn. of the purpose. The obtd. compsn. has >=5wt.% thermally denatured protein in nonaggregated fine colloid particle state having 0.1 to 10μm average particle size and contains α,β-lactalbumin from the protein in the whey. The weight ratio of the α-lactalbumin to β-lactalbumin is >=0.43.
Inventors:
MAASERINUSU YAKOBUSU YOHANESU
ANSONII KUNSUTO
EDEISU REKURERUKU
ANSONII KUNSUTO
EDEISU REKURERUKU
Application Number:
JP21359990A
Publication Date:
April 11, 1991
Filing Date:
August 10, 1990
Export Citation:
Assignee:
QUEST INT
International Classes:
A23C21/00; A23G9/32; A23G9/44; A23G9/52; A23J1/20; A23J3/08; A23L9/20; A23L27/60; (IPC1-7): A23C21/00; A23G9/02; A23J3/08; A23L1/19; A23L1/24
Attorney, Agent or Firm:
Yuzo Yamazaki (2 outside)
Next Patent: WHEAT GLUTEN COMPOSITION