Novel casein protein product

Abstract

The present invention relates to a process for producing a casein protein product comprising the steps of: providing a casein concentrate starting material; heat-treating the material; cooling the heat-treated material; subjecting the cooled material to a treatment with a crosslinking enzyme; optionally subjecting the cooled material to a treatment with a coagulant; and processing the material into the casein protein product/allowing the casein protein product to form.

1 . A casein protein product, comprising milk proteins 9-50 weight-% wherein 8.5-50 weight-% of the casein protein product are caseins and 0-0.5 weight-% of the casein protein product are whey proteins, and having pH in the range of 5.5 to 6.7. 
     
     
         2 . The casein protein product of  claim 1 , wherein the product comprises milk proteins 15-30 weight-%, wherein 14.5-30 weight-% of the casein protein product are caseins and 0-0.5 weight-% of the casein protein product are whey proteins. 
     
     
         3 . The casein protein product of  claim 1 , wherein the product comprises milk proteins 9-12 weight-% wherein 0-0.5 weight-% of the casein protein product are whey proteins. 
     
     
         4 . The casein protein product of  claim 1 , wherein the product comprises transglutaminase-treated casein. 
     
     
         5 . The casein protein product of  claim 1 , wherein the product further comprises lactose 0-2 weight-%. 
     
     
         6 . The casein protein product of  claim 1 , wherein the product comprises calcium 1300-12500 mg/kg. 
     
     
         7 . The casein protein product of  claim 1 , wherein the product comprises calcium 2500-12500 mg/kg. 
     
     
         8 . The casein protein product of  claim 1 , wherein the product comprises calcium 4000-7000 mg/kg. 
     
     
         9 . The casein protein product of  claim 1 , wherein the product comprises calcium 3000-5000 mg/kg. 
     
     
         10 . The casein protein product of  claim 1 , wherein the product comprises calcium 2500-4000 mg/kg. 
     
     
         11 . The casein protein product of  claim 1 , wherein the product comprises phosphorus 1600-8000 mg/kg. 
     
     
         12 . The casein protein product of  claim 1 , wherein the product comprises phosphorus 3000-5000 mg/kg. 
     
     
         13 . The casein protein product of  claim 1 , wherein the product comprises phosphorus 1600-2000 mg/kg. 
     
     
         14 . The casein protein product of  claim 1 , wherein the product comprises biologically active peptides 20-700 mg/kg. 
     
     
         15 . The casein protein product of  claim 1 , wherein the product comprises fats and/or oils, such as palm oil, rape and rapeseed oil, linseed oil, olive oil, corn oil, sunflower oil, cream, butter oil or combinations or mixtures thereof. 
     
     
         16 . The casein protein product of  claim 1 , wherein the product is a meat substitute. 
     
     
         17 . The casein protein product of  claim 1 , wherein the product is produced by a method comprising the steps of:
 a) providing a casein concentrate starting material, wherein the casein concentrate starting material comprises milk proteins 9-50 weight-%, and wherein 8.5-50 weight-% of the casein concentrate starting material are caseins,   b) optionally concentrating the casein concentrate material,   c) heat-treating the material up to a temperature from 80° C. to 155° C.,   d) cooling the heat-treated material,   e) subjecting the cooled material to a treatment with a crosslinking enzyme,   f) optionally subjecting the cooled material to a treatment with a coagulant,   g) processing the material into the casein protein product having a pH in the range of 5.5 to 6.7, and   h) optionally isolating and/or packing the product.