METHOD FOR PRODUCING COMBINED STOCK-IMPROVING PROTEIN CONCENTRATE OF HIGH BIOLOGIC VALUE

• Main Authors: KOVACS,LASZLO,HU, NEMETH,PAL,HU, HORVATH,LAJOS,HU, MAROTI,JOZSEF,HU, PAJZS,GYOERGY,HU, KARPATI,TAMAS,HU, SZIRTESY,FERENCNE,HU, DOBORJAN,KAROLYNE,HU
• Format: Patent
• Language: English
• Published: 28.06.1990
• Edition: 5
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

Combined protein concentrate of increased biological value to improve livestock, contains coagulated milk solids of reqd. physical parameters suspended in water, with added soya flour and/or soya protein and opt. blood plasma. - The mixt. is homogenised and lecithin is added. The mixt. is kept at 80-90 deg.C for 5-10 mins. Firstly it is powdered at this raised temp. by application of a temp. couple of 170/96 deg.C. The prepn. contains 40-60 % milk, 40-60 % soya, 0.4-4% lecithin and in this case 3-10% of blood protein.