METHOD OF PRODUCING PROTEIN MILK Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: lentil seeds are steeped in aqueous solution containing 0.5-0.9% of sodium hydrocarbonate in ratio 1:5-1:7 at temperature of 38-42 C for 3.0-3.5 h. Then seeds are ground, protein is extracted in whey at pH 7.5-8.0 for 8-10 min at temperature of 35-40 C in the following ratio: lentil seeds : whey 1:5-1:6, and aged in it for 30 min. Protein base is separated by filtration, and introduced in it are 1.5% of glucose and 0.3% of stabilizer which is a mixture of pectin and modified starch. Heat treatment is conducted at temperature of 85 C for 10 min. Protein milk, prepared according to the invention, is enriched with whey proteins, has no flavor of legumes, and possesses pleasant taste. EFFECT: simplified technology of producing protein milk from lentil beans; increased product stability and biological value; broadened assortment; reduced energy consumption. 2 tbl