PREPARATION OF GELATINOUS FOOD

PURPOSE:To obtain an excellent gelatinous food even by remarkably reducing the amount of lactoalbumin in the thermal coagulation of milk with lactoalbumin, by adding glucono-delta-lactone in combination with lactoalbumin. CONSTITUTION:Milk (e.g. fresh milk, defatted milk, condensed milk, skim milk,...

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Bibliographische Detailangaben
Hauptverfasser:	FUJIKI MASARU, HIRATA KAN
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain an excellent gelatinous food even by remarkably reducing the amount of lactoalbumin in the thermal coagulation of milk with lactoalbumin, by adding glucono-delta-lactone in combination with lactoalbumin. CONSTITUTION:Milk (e.g. fresh milk, defatted milk, condensed milk, skim milk, etc.) is added with concentrated lactoalbumin liquid or its powder and glucono- delta-lactone. The amount of protein in the total solid content of the lactoalbumin is >=60wt%, and that of the undenaturated protein is >=50wt% of the total protein content.