Process for Preparing heat resistant milk protein having good processability and/or acid - and base-resistance, and a food product containing such protein.

摘要

A process for preparing a milk protein resistent to acids and bases is provided which comprises subjecting an aqueous solution or dispersion containing casein and 0.5 - 30 parts of an acidic polysaccharide per 100 parts of casein at pH of 7.3 - 10.5 and at a temperature of 70 DEG C or higher for 3 mintues or more. In addition by inter alia adjusting the aforesaid conditions a process for preparing a heat resistant milk protein having excellent processability may be provided, which process comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at pH of 7.5-10.5 to a temperature of 70 DEG C or higher for 5 minutes or more, forming the resultant material into a desired shape, and soaking in an aqueous solution containing a multivalent metallic compound in an amount of 10mM or more as multivalent metal.