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Title:
遊離二価カチオンタンパク質凝集体を有する乳製品濃縮物の製造方法
Document Type and Number:
Japanese Patent JP7349515
Kind Code:
B2
Abstract:
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0-7.1, a concentration of 6-55 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 3-50 microns mean diameter D(4,3) as measured by laser diffraction.

Inventors:
Schmidt, Christoph, Joseph, Etienne
Bobett, Lionel, Jean, Rene
Serve, accelerator
Kronos, Marx
Vagera, Madan Singh, Nasa Singh
Koujiatic, Eric, Stanislas
Application Number:
JP2022000050A
Publication Date:
September 22, 2023
Filing Date:
January 04, 2022
Export Citation:
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Assignee:
Societe de Produy Nestle S.A.
International Classes:
A23C21/06; A23C1/16; A23C9/00; A23C9/15; A23C11/00; A23J3/08; A23J3/10
Foreign References:
WO2016102503A1
WO2016174651A2
Attorney, Agent or Firm:
Yoshiki Hasegawa
Ikeda Adult
Junichiro Sakamaki
Yosuke Tozu
Yuko Ando