VEGETABLE-BASED CONDENSED MILK

摘要

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.