SPOONABLE, SOURED NON-DAIRY CREAMS

• Main Authors: MORELY, WAYNE G, CAMPBELL, IAIN J, MARTINE, JEAN C
• Format: Patent
• Language: English; French
• Published: 01.05.1993
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: To provide non-lactic soured cream which shows satisfactory stability and satisfactory fluidized motion without containing either calcium carbonate or emulsifier. CONSTITUTION: This non-dairy soured cream which containing triglydceride fat of 15 to 60 wt.% and protein components and having continuous water phases can be produced by a method comprising processes for preparing one or plural kinds of plant fat, one or plural kinds of protein and the premix of lactose and water (1), heating the premix at 40 to 90 deg.C (2), equalizing the premix through one or more stages under pressure (3), cooling the equalized premix at 2 to 30 deg.C (4), adding culture liquid to the premix so as to convert lactose to lactic acid through fermentation (5), fermenting the premix until pH becomes 4.0 to 4.6 (6) and preserving the fermented premix at the temperature lower than 15 deg.C, preferably, at 0 to 10 deg.C (7).