METHOD FOR PRODUCING A SOLID INGREDIENT, SOLID INGREDIENT WHICH CAN BE OBTAINED BY IMPLEMENTING SAID PRODUCTION METHOD, AND USES OF SAID INGREDIENT

METHOD FOR PRODUCING A SOLID INGREDIENT, SOLID INGREDIENT WHICH CAN BE OBTAINED BY IMPLEMENTING SAID PRODUCTION METHOD, AND USES OF SAID INGREDIENT

The present invention relates to a method for producing a solid food ingredient, comprising the steps:i) providing a liquid dairy composition comprising at least 50 wt % caseins relative to its total dry mass, and comprising at most 20 wt % fat(s) relative to its total dry mass;ii) adding at least o...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: LAGARDE, Franck, LESUR, Céline, ROMELARD, Audrey, BELKESSAM, Nassima, SNAPPE, Jean-Jacques
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:The present invention relates to a method for producing a solid food ingredient, comprising the steps:i) providing a liquid dairy composition comprising at least 50 wt % caseins relative to its total dry mass, and comprising at most 20 wt % fat(s) relative to its total dry mass;ii) adding at least one transglutaminase to the composition of step i), at a dose less than or equal to 3 units per gram of total nitrogenous matter (TNM);iii) at least partially cross-linking the caseins of the liquid composition comprising said at least one transglutaminase;iv) inactivating said at least one transglutaminase;v) transforming the liquid composition obtained after step iv) into a solid ingredient.