| 摘要 |
A salt of an organic acid and/or polyphosphate is dissolved in a quantity given by the formula (I): 10log y = 0.0384 x +(0.70 plus-or-minus 0.25) where y = number mg. salt/g casein protein; x = mg Ca-ion/g. casein protein. Dissolving takes place in a casein soln. obtained by dissolving acid casein in an alkaline soln. and adding enough Ca-salt to give 20-40 mg Ca-ion/g casein protein at below 50 degrees C. After adjusting the pH to 6.2-6.8, an emulsifying agent is added and the soln. is gradually warmed to 65 degrees C while stirring to form a casein mycel which is pasteurised, concentrated and dried to a powder. Salts used as the Na-, or K-salts, or lactic-, tartaric-, succinic or citric acid, or of pyro-, polypro-, meta-, polymeta-, or tetra-poly-phosphate. Between 0.5-5% of a glycerin-, sucrose-, sorbitan-, propeneglycol-fatty acid ester of soyabean lecithin is used as emulsifying agent. The powder obtained is very easily soluble in water, giving a product comparable to cow milk, skimmed milk or other liquid fat-, or milk protein-contg. products. |
