Modified milk protein concentrate and their use in the manufacture GELS AND DAIRY PRODUCTS

摘要

1. method u043fu043eu043bu0443u0447u0435u043du0438u00a0 modified milk protein concentrate (u043au043cu0431) fit u0434u043bu00a0 u043fu043eu043bu0443u0447u0435u043du0438u00a0 u0433u0435u043bu00a0 consisting of:;exposure to aqueous solution u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043du043eu0433u043e u043au043cu0431 u043au0430u0442u0438u043eu043du043du043eu043cu0443 exchange of an authorized u0434u043bu00a0 food u043fu0440u0438u043cu0435u043du0435u043du0438u00a0 u043au0430u0442u0438u043eu043du043eu043eu0431u043cu0435u043du043du0438u043au0430 containing ud u043du043eu0432u0430u043bu0435u043du0442u043du044bu0435 u043au0430u0442u0438u043eu043du044b, to u0434u043eu0441u0442u0438u0436u0435u043du0438u00a0 the u0443u0440u043eu0432u043du00a0 u0437u0430u043cu0435u0449u0435u043du0438u00a0 u043eu0434u043du043eu0432u0430u043bu0435u043du0442u043du044bu043cu0438 u043au0430u0442u0438u043eu043du0430u043cu0438 u0434u0432u0443u0445u0432u0430u043bu0435u043du0442u043du044bu0445 cations, u0441u043eu0441u0442u0430u0432u043bu00a0u044eu0449u0435u0433u043e not more than 80%, in the u043cu043eu0434u0438u0444 u0438u0446u0438u0440u043eu0432u0430u043du043du043eu043c u043au043cu0431 and u0432u043eu0441u0441u0442u0430u043du043eu0432u043bu0435u043du0438u00a0 the modified u043au043cu0431.;2. method for stage 1, which further includes u043eu0431u0435u0437u0432u043eu0436u0438u0432u0430u043du0438u00a0 and drying the modified u043au043cu0431 to u043fu043eu043bu0443u0447u0435u043du0438u00a0 powder.;3. method for 1 or 2, in which the aqueous solution of u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043du043eu0433u043e u043au043cu0431 u0440u0430u0437u0434u0435u043bu00a0u044eu0442 two u043fu0440u043eu0446u0435u0441u0441u043eu0432u044bu0445 flow, the first of which are the u043au0430u0442u0438u043eu043d exchange board, the first and second u043eu0431u044au0435u0434u0438u043du00a0u044eu0442 flow after the first stream was subjected to the u0438u043eu043du043du043eu043cu0443 exchange to obtain flow at u043au0430u0437u0430u043du043du043eu0433u043e modified u043au043cu0431.;4. way on any previous item, in which the content of the modified u043au0430u043bu044cu0446u0438u00a0 u043au043cu0431 u0441u043du0438u0436u0430u0435u0442u0441u00a0 to 20 - 85% of the u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u043au0430u043bu044cu0446u0438u00a0 in u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043d om u043au043cu0431.;5. way on any previous item, in which the content of the modified u043au0430u043bu044cu0446u0438u00a0 u043au043cu0431 u0441u043du0438u0436u0430u0435u0442u0441u00a0 to 40 to 60% of the u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u043au0430u043bu044cu0446u0438u00a0 in specified nome;u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043du043eu043c u043au043cu0431.;6. method for paragraph 4, in which the content of the modified u043au0430u043bu044cu0446u0438u00a0 u043au043cu0431 u0441u043du0438u0436u0430u0435u0442u0441u00a0 to 25 to 45% of the u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u043au0430u043bu044cu0446u0438u00a0 in the u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043du043eu043c u043au043cu0431.;7. way to clause 5, in which the content of the modified u043au0430u043bu044cu0446u0438u00a0 u043au043cu0431 u0441u043du0438u0436u0430u0435u0442u0441u00a0 to 50% of the u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u043au0430u043bu044cu0446u0438u00a0 in the u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043du043eu043c u043au043cu0431.;8. way on any previous item, which includes the additional step of the modified u043du0430u0433u0440u0435u0432u0430u043du0438u00a0 u043au043cu0431 temperatures 25 95u0441 and u043fu043eu0434u0434u0435u0440u0436u0430u043du0438u00a0 at u043au0430u0437u0430u043du043du043eu0439 temperature to u043eu0431u0440u0430u0437u043eu0432u0430u043du0438u00a0 u0433u0435u043bu00a0 and u0438u0437u0432u043bu0435u0447u0435u043du0438u00a0 the u0433u0435u043bu00a0.;9. method for point 9, in which the modified u043au043cu0431 heated to the temperature of 50 to 90u0441.;10. method for point 9 or 9, in which the ingredients u0434u043bu00a0 u0438u0437u0433u043eu0442u043eu0432u043bu0435u043du0438u00a0 dairy product u0434u043eu0431u0430u0432u043bu00a0u044eu0442 to the u0433u0435u043bu044e after his u043eu0431u0440u0430u0437u043eu0432u0430u043du0438u00a0.;11. method for point 9 or 9, in which the ingredients u0434u043bu00a0 u0438u0437u0433u043eu0442u043eu0432u043bu0435u043du0438u00a0 dairy product u0434u043eu0431u0430u0432u043bu00a0u044eu0442 to the modified u043au043cu0431 to u043eu0431u0440u0430u0437u043eu0432u0430u043du0438u00a0 u0433u0435u043bu00a0.;12. way on any previous item, in which the u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043du044bu0439 u043au043cu0431 derived from u0440u0435u0442u0435u043du0442u0430u0442u0430 obtained with ultra low fat u043cu043eu043bu043eu043a as well.;13. method for u0443u043bu044cu0442u0440u0430u0444u0438u043bu044cu0442u0440u0430u0446u0438u044e p.12, which continued until the u043au043cu0431 total dry matter content reaches 14 - 45%.;14. way on any of the u043fu043f.1 - 11, in which the u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043du044bu0439 u043au043cu0431 derived from u0440u0435u0442u0435u043du0442u0430u0442u0430 obtained with ultra solid milk.;15. a way to question 14, in which u0443u043bu044cu0442u0440u0430u0444u0438u043bu044cu0442u0440u0430u0446u0438u044e continued until, in the u043au043cu0431 total dry matter content reaches 20 to 65%.;16. way on any previous item, in which the ion exchange u043fu0440u043eu0432u043eu0434u00a0u0442 at ph from 4.5 to 8.0.;17. way on any previous item, in which the ion exchange column and the u043fu0440u043eu0432u043eu0434u00a0u0442 in u0438u043eu043du043eu043eu0431u043cu0435u043du043du043eu0439 permitted u0434u043bu00a0 food u043fu0440u0438u043cu0435u043du0435u043du0438u00a0 u043au0430u0442u0438u043eu043d u043eu043eu0431u043cu0435u043du043du0438u043a u0437u0430u0440u00a0u0436u0430u044eu0442 ions u043au0430u043bu0438u00a0 or u043du0430u0442u0440u0438u00a0.;18. way to p.17, in which the exchanger u0437u0430u0440u00a0u0436u0430u044eu0442 ions u043du0430u0442u0440u0438u00a0.;19. method for the p.11, in which the ingredients u0434u043bu00a0 u0438u0437u0433u043eu0442u043eu0432u043bu0435u043du0438u00a0 cheese u0434u043eu0431u0430u0432u043bu00a0u044eu0442 to the modified u043au043cu0431 before heating u0434u043bu00a0 u043eu0431u0440u0430u0437u043eu0432u0430u043du0438u00a0 the u0433u0435u043bu00a0.;20. way on any previous item, in which the modified u043au043cu0431 concentrate mebran u0444u0438u043bu044cu0442u0440u043eu0432u0430u043du0438u0435u043c after this stage ion exchange.;21. way on any previous item, in which the solution containing u043du0435u043cu043eu0434u0438u0444u0438u0446u0438u0440u043eu0432u0430u043du043du044bu0439 u043au043cu0431, are u0431u0435u043bu043au043eu0432u043eu043cu0443 u0438u043eu043du043du043eu043cu0443 exchange before u043eu0441u0443u0449u0435u0441u0442u0432u043bu0435u043du0438 eat u043au0430u0442u0438u043eu043du043du043eu0433u043e exchange.;22. the product obtained way on any of the u043fu043f.1 - 7.;23. the product obtained way on any of the u043fu043f.8 - 21.;24. the product on the p.23, the way to u043fu043f.8 or 9, in which the gel u00a0u0432u043bu00a0u0435u0442u0441u00a0 staple food, which can serve as the ingredient of another food product.;25. the product on the p.24, in which the gel is;the chemical and physical characteristics of the cheese.;26. product on p.25, in which the gel can be further developed as a processed cheese or cheese product type fused.