PROTEIN PRODUCTS, ESPECIALLY PEANUT MILK AND METHODS FOR MAKING THE SAME

摘要

According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt.% to about 8.0 wt.% total protein by weight of the mixture. In addition, the mixture may include from about 40 wt.% to about 98 wt.% water by weight of the mixture and less than or equal to about 4.0 wt.% oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 f.lm. Most preferably, the protein product is prepared from peanuts, which are dry heated at 114-154°C for 10-120min in order to reduce medium chain aldehydes giving green, beany flavour and not to increase pyrazine content too much which would result in a strong, burnt flavour. Subsequently, the peanuts are ground to particles sizes less or equal to 50 mym. Fat is separated (separator). Homogenisation is carried out at elevated temperatures. Indirect sterilisation is carried out since this results in favourable protein aggregate formation giving higher viscosity (in comparison to direct heating with e.g. steam).