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GB1525526A - Process for preparing a condensed milk - Google Patents

Process for preparing a condensed milk

Info

Publication number
GB1525526A
GB1525526A GB44603/76A GB4460376A GB1525526A GB 1525526 A GB1525526 A GB 1525526A GB 44603/76 A GB44603/76 A GB 44603/76A GB 4460376 A GB4460376 A GB 4460376A GB 1525526 A GB1525526 A GB 1525526A
Authority
GB
United Kingdom
Prior art keywords
parts
protein
enzyme
condensed
milk substitute
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB44603/76A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestle SA
Original Assignee
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CH1478775A external-priority patent/CH604547A5/xx
Priority claimed from CH1224476A external-priority patent/CH610187A5/xx
Application filed by Nestle SA filed Critical Nestle SA
Publication of GB1525526A publication Critical patent/GB1525526A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21014—Microbial serine proteases (3.4.21.14)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/24—Metalloendopeptidases (3.4.24)
    • C12Y304/24004—Microbial metalloproteinases (3.4.24.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/24—Metalloendopeptidases (3.4.24)
    • C12Y304/24028—Bacillolysin (3.4.24.28)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Cell Biology (AREA)
  • Microbiology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)

Abstract

1525526 Condensed milk substitute SOC DES PRODUITS NESTLE SA 27 Oct 1976 [14 Nov 1975 28 Sept 1976] 44603/76 Heading A2B A condensed-milk substitute comprises 8- 18 parts by weight of protein which has been partially hydrolysed by an enzyme in aqueous solution or suspension, 4-9 parts fat, 40-55 parts sucrose, 25-32 parts water and 0.14 parts lactose. The protein may be acetylated. The product may be pasteurised and homogenised. The enzyme may be a microbial protease from e.g. Streptococcus griseus, Bacillus cereus or Bacillus subtilis and hydrolysis may be carried out for 1-24 hours at 25-65‹C and pH 2-9. The protein may be derived from soy or yeast e.g. by isoelectric precipitation. To eliminate bitter tastes the protein may be partially precipitated by adding CaCl 2 at 0.001-0.1M and/or adjusting the pH to 4.5-7. 0.05-1% of Na or K carbonate or bicarbonate or Na 2 HPO 4 may be added to increase temperature stability. 0-3% CaCO 3 may also be included.
GB44603/76A 1975-11-14 1976-10-27 Process for preparing a condensed milk Expired GB1525526A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH1478775A CH604547A5 (en) 1975-11-14 1975-11-14
CH1224476A CH610187A5 (en) 1976-09-28 1976-09-28

Publications (1)

Publication Number Publication Date
GB1525526A true GB1525526A (en) 1978-09-20

Family

ID=25709898

Family Applications (1)

Application Number Title Priority Date Filing Date
GB44603/76A Expired GB1525526A (en) 1975-11-14 1976-10-27 Process for preparing a condensed milk

Country Status (7)

Country Link
AR (1) AR213104A1 (en)
AU (1) AU502284B2 (en)
ES (1) ES453643A1 (en)
FR (1) FR2331288A1 (en)
GB (1) GB1525526A (en)
MX (1) MX3887E (en)
MY (1) MY8000097A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112515107A (en) * 2019-09-03 2021-03-19 丰益(上海)生物技术研发中心有限公司 Bean product and preparation method thereof

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LU83441A1 (en) * 1981-06-19 1983-04-06 Tirtiaux Sa PROCESS FOR TREATING OILS AND FATS AND PRODUCTS THUS OBTAINED
DE3313644A1 (en) * 1983-04-15 1984-10-18 Hoechst Ag, 6230 Frankfurt COFFEE WHITENER
GB8629050D0 (en) * 1986-12-04 1987-01-14 Ici Plc Non-dairy product
EP0830820B1 (en) * 1996-09-23 2002-05-15 Societe Des Produits Nestle S.A. Preparation of a vegetable milk powder

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1208489A (en) * 1958-06-13 1960-02-24 Geigy S P A Mash replacing milk in feed for young animals, and method of preparing it
US3897570A (en) * 1968-09-17 1975-07-29 Kikkoman Shoyn Co Ltd Preparation of an acidic beverage
US3698912A (en) * 1969-07-01 1972-10-17 Morton Norwich Products Inc Process for making nutrient composition
FR2092782A1 (en) * 1970-06-18 1972-01-28 Maillols Michel Reconstituted milk type product - contg degraded proteins
FR2124087A3 (en) * 1971-02-04 1972-09-22 Kouroutzeff Kir Mothers' milk substitute - contg easily digestible degraded proteins,lipids and glucides
US3846560A (en) * 1971-07-22 1974-11-05 Quaker Oats Co Process of making a base for protein beverages
US3941890A (en) * 1974-10-23 1976-03-02 Drachenberg Frederick G Method of making soy milk

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112515107A (en) * 2019-09-03 2021-03-19 丰益(上海)生物技术研发中心有限公司 Bean product and preparation method thereof
CN112515107B (en) * 2019-09-03 2024-01-19 丰益(上海)生物技术研发中心有限公司 Bean product and preparation method thereof

Also Published As

Publication number Publication date
AU502284B2 (en) 1979-07-19
MY8000097A (en) 1980-12-31
FR2331288B1 (en) 1981-07-10
ES453643A1 (en) 1978-03-16
AU1939076A (en) 1978-05-18
FR2331288A1 (en) 1977-06-10
AR213104A1 (en) 1978-12-15
MX3887E (en) 1981-09-02

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Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee

Effective date: 19951027