Title:
GELATINOUS FOOD AND ITS PREPARATION
Document Type and Number:
Japanese Patent JP2613837
Kind Code:
B2
Abstract:
PURPOSE: To prepare a gelatinous food having high nutrient value and excellent smoothness and meltability in the palate because of its excellent texture by gelatinizing a complex of a whey protein and gelatin in an acidic region.
CONSTITUTION: A complex of a whey protein (e.g. concentrated whey protein having a protein content of 35-95wt.%) and gelatin (preferably polymer-type gelatin of ≥175 bloom) is gelatinized in an acidic region to obtain the objective food. For example, a concentrated whey is dissolved to form a solution having a protein content of 4.5-11wt.%, the pH of the solution is adjusted to 6-9, the solution is heated at 70-100°C for 5-30min to effect the restricted thermal denaturation of the protein, gelatin is added to and dissolved in the restricted thermally denaturated protein and the pH of the solution is adjusted to ≤6 by adding an acid of pH2.5-4 such as fruit juice.
Inventors:
Nakamura Michiko
Nishitani Shomei
Nishitani Shomei
Application Number:
JP8781993A
Publication Date:
May 28, 1997
Filing Date:
March 24, 1993
Export Citation:
Assignee:
Snow Brand Milk Products Co., Ltd.
International Classes:
A23C21/08; A23J3/00; A23J3/06; A23J3/08; A23L29/20; A23L29/281; (IPC1-7): A23J3/00; A23C21/08; A23J3/06; A23J3/08; A23L1/05
Attorney, Agent or Firm:
Funakashi Eiko