Method for producing cooking cream and creamer

Abstract

The present invention relates to a method for preparing emulsified micellized casein (3) comprising the steps of taking a first amount of compound (15) from a group comprising milk cream, liquid vegetable fat and water, taking a second amount of milk (5) comprising casein, subjecting the second amount of skim milk to a chemical treatment (11) in order to dissolve mineral elements in the casein, and carrying out a membrane filtration (8, 9) in order to obtain emulsified micellized casein (3), the compound (15) is then mixed (4) with the emulsified micellized casein (3) to obtain a cooking cream or creamer.

Description

Technical Field

[0001] The present invention relates to the field of cooking creams and coffee whiteners. Background Art

[0002] Cooking cream refers to animal cream, dairy cream, vegetable cream obtained from vegetable fats and vegetable oils, a mixture of milk fat and vegetable fat, especially whipped cream. A coffee whitener refers to a mixture of fat, protein and exogenous additives, in powder or liquid form, such as an oil-in-water emulsion mixed with an emulsifying protein additive.

[0003] Taking cream as an example, it includes fat, which is one of the main components of whole milk, and is obtained by degreasing in a cream separation centrifuge, and sometimes also by decantation.

[0004] More specifically, dairy cream, i.e., sterilized cream, is different from acid cream or ripened cream obtained after lactic acid fermentation. The latter is viscous and thick and can remain stable without adding emulsifying protein. These acid creams have specific uses.

[0005] It should be noted that if the fat content is usually 30% during the fermentation of ripened cream, while the fat content during the fermentation of yogurt products is only 1.5% to 3.5%.

[0006] Dairy cream, i.e., sterilized cream, requires emulsifying protein to remain stable.

[0007] These products with neutral pH values are unstable. Therefore, they must be used in combination with emulsifying protein.

[0008] There are different types of dairy cream. In addition to fresh cream, there are also pasteurized cream, ultra-high temperature sterilized cream, liquid cream, high-fat cream, whipping cream, whipped cream, cream with Protected Designation of Origin (PDO) label, sour cream, etc.

[0009] Dairy cream has diverse uses:

[0010] - Such as gasification processing to make whipped cream;

[0011] - Making sauces or used for cooking food;

[0012] - Preparing cooked food;

[0013] - And others.

[0014] All these creams must be stable. For those creams that need to be inflated or whipped, they must maintain a lasting and sufficient whipping level. For other creams, they need to be able to meet any cooking requirements.

[0015] Until today, caseinates, especially sodium caseinate, are still used for this purpose due to their strong emulsifying ability.

[0016] Caseinates are produced through two special chemical steps.

[0017] The first step is to suddenly acidify the hot skimmed milk, such as using hydrochloric acid (HCL), so that the proteins precipitate, especially casein.

[0018] The second step is to neutralize the acid casein after separating and washing the precipitate, usually using liquid sodium hydroxide (NaOH). When adopting the rare dry neutralization process, the extruded casein with poor quality will be obtained.

[0019] Remind that the emulsifying ability is based on amphiphilic molecules, whose hydrophilic ends are located at the interface between the emulsion and the aqueous phase, and the hydrophobic ends are located at the interface between the emulsion and the fat.

[0020] The reason for the imperfect emulsion lies in the discontinuous layer covering the fat, leaving uncovered areas, which will cause the emulsion to stratify. That is to say, due to the low density of fat (0.9 kg / L), the fat will float to the surface.

[0021] On the contrary, a nearly perfect emulsion corresponds to 100% or almost 100% fat coverage rate, as well as an extremely reduced fat globule size. In addition, this improves the long-term stability for about up to six months, and the effect is more significant when the covering layer is very thin.

[0022] Due to the significant chemical properties of the production process of caseinates, their non-natural components have been criticized, which has led to a decrease in consumers' trust in them. Summary of the Invention

[0023] Therefore, the applicant has raised the issue of replacing caseinates with other additives with high emulsifying power, which are not only applicable to dairy cream, but also widely applicable to all cooking creams and coffee whiteners.

[0024] For this purpose, the invention of the present application first relates to a method for manufacturing elements included in the group of cooking creams and coffee whiteners, wherein

[0025] - Select a first dosage of compounds from the group consisting of cow milk cream, liquid vegetable fat, and water,

[0026] Mix the first dosage of compounds with an emulsifying additive,

[0027] - Obtain the elements,

[0028] The What is remarkable is :

[0029] Take a second dosage of milk, which has been skimmed and contains casein,

[0030] Chemically treat the second amount of skim milk to dissolve the mineral elements in casein and perform membrane filtration to obtain micellized casein with emulsifying function.

[0031] Mix the first amount of the compound with the emulsifying micellized casein in the second amount of milk that has been treated and filtered to obtain the element.

[0032] The method of the present invention preferably uses milk, so it only includes natural steps. The membrane protein concentrate obtained by membrane filtration has the same emulsifying properties as caseinate.

[0033] The chemical treatment of the second amount of milk includes: acidifying the milk through natural acids such as carbon dioxide (CO2), and possibly also using phosphoric acid and other organic acids, or using a calcium chelator to extract calcium from the casein micelles. Thereby, the milk salts originally present in the micelles are dissolved. The milk undergoes a demineralization process, and the salts are separated from the protein, ultimately obtaining a new protein concentrate, and most of the calcium will permeate and be discharged through the filter membrane.

[0034] Due to the functionalization of casein, the quality of the cooking cream obtained by the method of the present invention is far superior to that of unmodified casein products.

[0035] Preferably, through chemical treatment, the casein in the second amount of milk can be decomposed into micelles with a diameter of less than 200 nm, and its molecular structure can be changed to be more flexible, thereby showing a stronger covering ability.

[0036] Although it is called chemical treatment, it has little to do with the aforementioned chemical treatment for manufacturing caseinate.

[0037] The chemical treatment step of this application may only require adding a small amount of acid because the structure of the protein remains basically intact so that it can be precisely filtered on the membrane.

[0038] Thereafter, even slight neutralization can be carried out without changing the natural properties of the obtained cooking cream.

[0039] Another advantage of the invention of this application is that due to the retention of the protein structure, milk can be restored from the obtained cream again, which is impossible for caseinate with an irreversibly changed protein structure.

[0040] In a preferred implementation of the method of the present invention, the membrane filtration is microfiltration. This is a low-pressure filtration technology, and its membrane structure allows components dissolved in the aqueous phase of milk such as mineral elements, lactose, and soluble proteins to pass through.

[0041] In a specific implementation of the method of the present invention, the second amount of milk is ultrafiltered to concentrate the protein to a target concentration.

[0042] This ultrafiltration step can be implemented at any stage of the entire process of processing the second amount of milk, but is preferably implemented before microfiltration.

[0043] In a specific embodiment of the method of the present invention for making cooking dairy cream,

[0044] Take a first amount of milk that has been skimmed and cream has been obtained,

[0045] Mix the cream with an emulsifying additive,

[0046] Obtain cooking dairy cream,

[0047] The remarkable feature of the method is that:

[0048] - Provide a second amount of milk that has been skimmed and contains casein,

[0049] Chemically treat the second amount of skimmed milk to dissolve the mineral elements in the casein, and then obtain emulsified micellar casein through membrane filtration,

[0050] Mix the cream of the first amount of milk with the emulsified micellar casein in the second amount of milk that has been treated and filtered to obtain the cooking dairy cream.

[0051] In another specific embodiment of the method of the present invention for making cooking vegetable cream,

[0052] Take a first amount of liquid vegetable fat and water,

[0053] Mix the first amount of liquid vegetable fat and water with an emulsifying additive,

[0054] Emulsify, and thus obtain the cooking vegetable cream,

[0055] The remarkable feature of the method is that:

[0056] Take a second amount of milk that has been skimmed and contains casein,

[0057] Chemically treat the second amount of skimmed milk to dissolve the mineral elements in the casein, and perform membrane filtration to obtain emulsified micellar casein, and then

[0058] Mix the first amount of liquid vegetable fat and water with the emulsified micellar casein in the second amount of milk that has been treated and filtered to obtain the cooking vegetable cream.

[0059] More specifically, when manufacturing cooking cream according to the method of the present invention,

[0060] Take a first dosage of liquid vegetable fat and water,

[0061] Take a second dosage of milk that has been skimmed and cream has been obtained,

[0062] Mix the first dosage of vegetable fat and water and the cream with an emulsifying additive,

[0063] Obtain cooking cream,

[0064] The remarkable point of the method lies in :

[0065] Take a third dosage of milk that has been skimmed and contains casein,

[0066] Chemically treat the third dosage of skimmed milk to dissolve the mineral elements in the casein, and perform membrane filtration to obtain emulsified micellar casein, and then

[0067] Mix the first dosage of liquid vegetable fat, water and the cream with the emulsified micellar casein in the third dosage of milk that has been treated and filtered to obtain the cooking cream.

[0068] Finally, when manufacturing creamer according to the implementation manner of the general method of the present invention,

[0069] Take a first dosage of liquid vegetable fat and water,

[0070] Mix the first dosage of liquid vegetable fat and water with an emulsifying protein additive,

[0071] Obtain the creamer,

[0072] The remarkable point of the method lies in :

[0073] Take a second dosage of milk that has been skimmed and contains casein,

[0074] Chemically treat the second dosage of skimmed milk to dissolve the mineral elements in the casein, and perform membrane filtration to obtain emulsified micellar casein, and then

[0075] Mix the first dosage of the liquid vegetable fat and water with the emulsified micellar casein in the second dosage of milk that has been treated and filtered to obtain the creamer.

[0076] It should be noted that the chemical treatment can be carried out using an acid and / or a chelating agent, or any other food chemical method (such as phosphate, citrate or glucono-delta-lactone).

[0077] Similarly, the transformed milk in the stated amount can be chemically treated before, during, or after the membrane filtration of the transformed volume of milk.

[0078] According to the present invention, skim milk can be pasteurized.

[0079] The casein concentrate obtained after filtration can be subjected to evaporation to obtain a casein concentrate with a high dry matter content, and then dried to obtain micellar casein powder.

[0080] The cooking cream obtained by the method of the present invention can be pasteurized or sterilized.

[0081] The invention of the present application also includes cooking cream and creamer obtained by the manufacturing method of the present invention. Description of the Drawings

[0082] The present invention can be better understood by the following description and with reference to the drawings, in which

[0083] Figure 1 is a table of proteins measured before preparing the cooking cream of the present invention;

[0084] Figure 2 is a table of the proteins analyzed;

[0085] Figure 3 is a table of the hydration rate of the proteins analyzed, and

[0086] Figure 4 is a block diagram of the manufacturing method of the cooking cream of the present invention. Detailed Description of the Invention

[0087] The original intention of the invention of the present application is to replace caseinates with other proteins. The above description of the present specification has relatively deeply introduced the methods for manufacturing cooking cream and creamer. The following description part of the specification will focus on the performance tests of the control proteins to understand the characteristics of these proteins and compare them with the characteristics of caseinates. These tests will be carried out first in a water-protein matrix, then in cooking cream, and finally a brief discussion of these tests carried out in a complex matrix will be given.

[0088] To fully understand the characteristics of proteins, we will carry out research on protein structure through methods such as mid-infrared (MIR) spectroscopy and fluorescence spectroscopy, starting from the research on the emulsification and foaming characteristics of proteins in a water-protein matrix, which are necessary for cooking cream.

[0089] A) Protein sampling

[0090] The proteins of the applicant (Inleit) and other manufacturers were tested, and these proteins, as Figure 1 shown in the table, are powders prepared by spray drying or freeze drying.

[0091] Only the proteins Figure 2 shown in the table were analyzed.

[0092] To ensure their functionality, the proteins were properly dissolved according to the following preparation method.

[0093] Weigh out protein powder containing 5 g of protein per portion.

[0094] Heat 100 ml of distilled water to 50 °C. After reaching 50 °C, stir in the protein powder. During dissolution, the formation of foam should be avoided.

[0095] Stir the mixture at a constant temperature of 50 °C for 1 hour. After the protein dissolution stage, cool for 1 hour after stirring for 1 hour.

[0096] The protein hydration rate was determined according to the following protocol:

[0097] Weigh out approximately 20 g of the protein solution into a centrifuge tube at room temperature without adjusting the pH value.

[0098] Place the tube in a centrifuge and enter the centrifugation parameters.

[0099] After centrifugation, recover the supernatant from each tube and weigh it. The supernatant is collected by a one-time continuous operation to avoid result deviation, that is, quickly pour the supernatant into a pre-weighed empty beaker after centrifuging the centrifuge tube to weigh the mass of the supernatant.

[0100] The calculation of the hydration rate was determined according to the following formula:

[0101]

[0102] If the average hydration rate measured according to the standard method is equal to 96%, the sample is well hydrated.

[0103] The results were recorded in the Figure 3 shown table. Thus, it can be seen that all the tested proteins have good water solubility.

[0104] The ability of the protein to be adsorbed at the air-water or oil-water interface and form a rigid film with adhesiveness to stabilize the foam or emulsion formed over time determines its foaming ability / emulsifying ability. This ability is crucial for avoiding the adsorption of unwanted molecules.

[0105] For this purpose, in order to determine the foaming ability of the tested proteins, the following method was adopted:

[0106] - Prepare a 5% protein solution according to the solubility protocol;

[0107] - Stick a piece of graph paper on a 250 ml beaker;

[0108] - Weigh 50 g of the prepared 5% solution and pour it into a 250 mL beaker;

[0109] - Mark the liquid level of the solution on the graph paper with a thread = Iligh (initial liquid level height);

[0110] - Place the stirrer bar of the ultraturrax homogenizer in the middle of the beaker, taking care not to touch the bottom of the beaker;

[0111] - Start the ultraturrax homogenizer at position 1 and immediately start the stopwatch;

[0112] - Gradually increase the speed until it reaches 16th gear (16000 rpm);

[0113] - After 6 minutes, turn off the ultraturrax homogenizer;

[0114] - Start the stopwatch to monitor the subsequent situation of the foam;

[0115] - Mark on the graph paper on the beaker the height reached by the foam (Fht = 0 = foam height at t = 0) and the height of the liquid (Hliqt = 0);

[0116] - Monitor the different heights reached by the foam and the liquid every 15 minutes for 1 hour.

[0117] The foaming capacity and stability are calculated according to the following formula:

[0118]

[0119] It has been found that the proteins mpstd, mc25a, wpi90 have the best foaming capacity, as their performance is equal to or better than that of sodium caseinate CaNaC.

[0120] To determine the emulsifying capacity of the tested proteins, the following method is implemented:

[0121] - Prepare a 1% protein solution;

[0122] - Add 80% of the protein solution and 20% of the oil to the beaker;

[0123] - Place the beaker so that one-third of the stirrer bar of the ultraturrax homogenizer is immersed in the liquid;

[0124] - Homogenize at a speed of 15,000 rpm for 5 minutes;

[0125] - Use an automatic pipette to take 50 μl of the emulsion and gently pour it into a test tube containing 5 ml of 0.1% sodium dodecyl sulfate (SDS). SDS acts as a dispersant / stabilizer to prevent flocculation;

[0126] - Using the SDS solution as a blank control, measure the absorbance at t = 0 and t = 10 minutes at a wavelength of 500 nm with a spectrophotometer. The emulsifying ability and stability are calculated using the following formula:

[0127]

[0128] where ε = (2.303N*Ao) / L

[0129] N: Dilution factor (100)

[0130] Rho: Volume ratio of oil before emulsification

[0131] L: Optical path length

[0132] C: Concentration of the protein solution

[0133] ΔT: 10 minutes = Time difference between Ao and At

[0134] The results of the mc10o, mp20o, and mc4c2 samples are the best.

[0135] Structural studies help to understand the emulsifying and foaming properties of protein samples.

[0136] B) Infrared medium (IRM) research

[0137] This is a non-destructive, non-invasive technique that relies on the absorption of light by molecules in the infrared region and converts this absorption into molecular vibrations. This absorption corresponds specifically to the bonds present in the molecule. Using a spectrometer, the absorption of the sample material to infrared radiation can be measured as a function of wavelength (wavelength in the medium is 3,000 - 900 cm-1).

[0138] The results obtained are spectra with unique "chemical fingerprints" that can be used to observe and identify organic and inorganic samples.

[0139] The IRM is the most information-rich part of the spectrum.

[0140] The absorption bands observed in the IRM provide structural information about molecules such as proteins.

[0141] From this, it can be verified that Figure 3 most of the proteins in

[0142] C) Fluorescence research

[0143] Fluorescence is the light emission caused by the excitation of electrons in a molecule (usually by absorption of photons).

[0144] Fluorescent molecules (fluorophores) have the property of absorbing light energy (excitation light) and rapidly releasing it in the form of fluorescence (emission light). Once the photon energy is absorbed, the molecule is in an electronically excited state (labeled S1). Then, the molecule can return to the ground state (labeled S0) through fluorescence. The light re-emitted by the molecule excited during fluorescence can have the same wavelength (resonance fluorescence), or a longer wavelength, and sometimes even a shorter wavelength (two-photon absorption).

[0145] Not all molecules have fluorescent properties, so there are also some exogenous fluorophores that have an affinity for certain molecules.

[0146] For proteins, tryptophan (Trp) is an aromatic amino acid and an endogenous fluorophore, characterized by an emission spectrum between 305 - 490 nm and an excitation wavelength of 290 nm. The obtained fluorescence spectrum enables the estimation of the hydrophobicity of the environment where Trp residues are located in the molecule. ANS is an exogenous fluorophore with a strong affinity for proteins and can provide information about the surface hydrophobicity of the molecule. It is 8-anilino-1-naphthalenesulfonic acid.

[0147] The study found that the mc75a protein with the lowest surface hydrophobicity is closest to caseinate and thus has the same hydrophobicity as caseinate.

[0148] Next, the testing of proteins in a complex matrix, namely cooking cream, will be discussed. Proteins perform well in emulsification and swelling.

[0149] First, cream was made. Using 979.6 g of 35% fat (F) cream as the raw material, carrageenan and protein were added according to the standard of adding 0.4 g of carrageenan and 20 g of protein per kg.

[0150] Cream with 35% fat was prepared in a blender. Protein was added when heated to 50 °C, and carrageenan was added when heated to 80 °C.

[0151] The whole cream was pasteurized at 80 °C for 10 minutes. Then, the cream was homogenized at pressures of 180 bars and 30 bars, and then cooled to 10 °C. After conditioning, it was aged at 4 °C for 24 hours.

[0152] To verify whether the cream itself can maintain stability and swelling ability, a control cream without protein was also prepared for the experiment.

[0153] The selection of proteins was based on good foaming and emulsifying abilities.

[0154] After the cream is produced, its hardness before expansion is first determined, and then its degree of expansion after expansion is determined.

[0155] The study found that the sample with the best effect in cooking cream is the sample close to caseinate at the end of the IRM study.

[0156] In all studies, the mc75a protein seems to be the closest to caseinate in terms of hydrophobicity and secondary structure, and its expansion rate is second only to that of caseinate.

[0157] Among the proteins tested, the most stable ones are mp25a, mc60c, mc20p (which can be stable for 24 hours without exudate), and mc25a, mc60p, and mc4c2.

[0158] Therefore, based on the research results carried out above and the research results just presented, the applicant proposes a method for producing dairy cream, and the various steps of this method have been discussed in the preamble above and will be reviewed below, although not all steps are necessary.

[0159] Reference Figure 4 , which shows a flowchart of the method steps of the present invention. This figure contains two branches. One is branch 1, that is, the branch of milk 5, which is more detailed than the other branch 2. Branch 2 starts from one compound in the group 15 including milk, oil, and water. Regardless of the starting compound of branch 2, branch 1 starting with milk and including the characteristic steps of the method of the present invention is applicable.

[0160] The milk branch 1 can finally produce emulsified micellar casein 3, and this emulsified micellar casein is mixed (4) with the first dosage of the starting compound of branch 2 as an emulsifying additive to obtain cooking cream or creamer.

[0161] Milk branch 1 of the method for manufacturing cooking cream or creamer

[0162] Therefore, we start with whole milk (such as milk) in tank 5, and take out a second dosage of milk, and the first dosage is the dosage of the starting compound of branch 2.

[0163] The milk in tank 5 is skimmed 6. Incidentally, if you want to make dairy cream, the raw cream produced by skimming can be used as one of the starting compounds in branch 2.

[0164] Subsequently, the skimmed milk is pasteurized 7, and then ultrafiltration 8 is carried out here to obtain milk protein concentrate.

[0165] The two steps of skimming and pasteurization can be reversed or even combined.

[0166] After the protein concentrate is microfiltered9, a casein concentrate is obtained.

[0167] Then, the casein concentrate is subjected to evaporation or concentration10 under vacuum and then to a chemical treatment11 to extract calcium from the casein micelles.

[0168] It should be noted that this chemical treatment can be carried out before or after the filtration step, even during the membrane filtration step, or even at the start of filtration. This chemical treatment aims to obtain a concentrate with a high content of emulsified micellar casein, which, after drying12, will be mixed in powder form with the starting compound of branch2 to finally obtain the desired cooking cream or creamer13 with high emulsifying capacity and free of caseinates.

[0169] It is worth noting that the chemical treatment can be carried out using an acid, a chelating agent, or both, or using reagents such as salts, glucono-delta-lactose, etc.

[0170] After the chemical treatment, the transformed milk can advantageously be slightly neutralized.

[0171] In the second branch2, if starting with cream, powdered emulsified micellar casein is preferably used, as Figure 4 shown; but liquid casein can also be used and mixed with the cream.

[0172] To obtain a plant-based cooking cream, a certain amount of liquid vegetable fat and water are first taken in the second branch2 and then mixed with an emulsifying additive3.

[0173] A solid vegetable fat can be heated to about 50 °C - 60 °C to convert it into a liquid. It can also be palm oil, palm kernel oil, coconut oil.

[0174] Vegetable oils such as rapeseed oil, sunflower oil, etc. can also be used.

[0175] When the second branch2 starts with a liquid vegetable fat such as vegetable oil and cream, the cream used comes from the milk referred to as the second dosage, and at this time the milk dosage in the first branch1 is no longer referred to as the "second dosage" but the milk of the "third dosage".

[0176] After obtaining the cooking cream or creamer, it can be pasteurized or sterilized.

[0177] It should be noted that the chemical treatment of milk can be carried out by glucono-delta-lactose, which is converted into gluconic acid in an aqueous medium. The salts in the casein micelles are thus dissolved.

[0178] The chemical treatment of milk can also be carried out by phosphates, citrates, or a combination thereof.

[0179] By chemically treating milk, the size and bulk density of casein micelles will decrease. More specifically, it shrinks from micelles with a diameter of 200 nm, and the molecular structure of these caseins changes to improve their covering ability. It is even possible to dissociate the micelles into a monomer state and reduce their bulk density to the order of 10 7 g / mol.

[0180] Cream obtained from a separator usually contains about 40% fat. Through standardization, the fat rate can be reduced to 30%. However, processors can also reduce the fat rate of cream to 30%, 25%, 20%, 15% or even 12% by adding skim milk or due to other additions in the formulation (the addition of other compounds will cause dilution).

Claims

1. A method for manufacturing an element (13) in a group comprising cooking cream and creamer, wherein: A first amount of a compound (15) is taken from a group comprising cow's milk cream, liquid vegetable fat, and water, The first amount of the compound (15) is mixed with an emulsifying additive (3) to obtain the element (13), The method is characterized in that: A second amount of milk (5) is taken, the milk having been skimmed (6) and containing casein, The second amount of skimmed milk is chemically treated (11) to dissolve the mineral elements in the casein and subjected to membrane filtration (8, 9) to obtain emulsified micellar casein (3), and then The first amount of the compound (15) is mixed (4) with the emulsified micellar casein (3) in the second amount of milk (5) that has been treated and filtered to obtain the element (13).

2. The method for manufacturing cooking dairy cream according to claim 1, wherein: A first amount of milk is taken, the milk having been skimmed and resulting in raw cream (15), The raw cream (15) is mixed with an emulsifying additive (3) to obtain cooking dairy cream (13), The method is characterized in that: A second amount of milk (5) is taken, the milk having been skimmed (7) and containing casein, The second amount of skimmed milk (5) is chemically treated (11) to dissolve the mineral elements in the casein and subjected to membrane filtration (8, 9) to obtain emulsified micellar casein (3), and then The cream (15) of the first amount of milk is mixed (4) with the emulsified micellar casein (3) in the second amount of milk (5) that has been treated and filtered to obtain the cooking dairy cream (13).

3. The method for manufacturing cooking plant-based cream according to claim 1, wherein: A first amount of liquid vegetable fat and water (15) is taken, The first amount of liquid vegetable fat and water is mixed with an emulsifying additive (3), and then Emulsified to obtain the cooking plant-based cream (13), The method is characterized in that: A second amount of milk (5) is taken, the milk having been skimmed (6) and containing casein, The second amount of skimmed milk (5) is chemically treated (11) to dissolve the mineral elements in the casein and subjected to membrane filtration (8, 9) to obtain emulsified micellar casein (3), and then The first amount of liquid vegetable fat and water (15) is mixed with the emulsified micellar casein (3) in the second amount of milk (5) that has been treated and filtered to obtain the cooking plant-based cream (13).

4. The method for manufacturing cooking cream according to claim 1, wherein: A first amount of liquid vegetable fat and water (15) is taken, A second amount of milk (5) is taken, the milk having been skimmed and resulting in cream, The first amount of vegetable fat and water (15) and the cream (5) are mixed with an emulsifying additive (3), To obtain cooking cream (13), The method is characterized in that: Take a third quantity of milk (5), said milk having been skimmed (6) and containing casein, Chemically treat (11) the third quantity of skimmed milk (5) to dissolve the mineral elements in the casein, and perform membrane filtration (8, 9) to obtain emulsified micellar casein (3), then Mix the first quantity of liquid vegetable fat, water and said cream (15) with the emulsified micellar casein (3) in the third quantity of milk (5) that has been treated and filtered to obtain the cooking cream (13).

5. The method for manufacturing a creamer according to claim 1, wherein: Take a first quantity of liquid vegetable fat and water (15), Mix the first quantity of liquid vegetable fat and water with an emulsifying protein additive (3) (4), Obtain the creamer (13), The method is characterized in that: Take a second quantity of milk (5), said milk having been skimmed (6) and containing casein, Chemically treat (11) the second quantity of skimmed milk (5) to dissolve the mineral elements in the casein, and perform membrane filtration (8, 9) to obtain emulsified micellar casein (3), then Mix the first quantity (15) of liquid vegetable fat and water emulsion with the emulsified micellar casein (3) in the second quantity of milk (5) that has been treated and filtered to obtain the creamer (13).

6. The method according to any one of claims 1 to 5, characterized in that, The chemical treatment (11) is carried out by an acid.

7. The method according to any one of claims 1 to 6, characterized in that, The chemical treatment (11) is carried out by a chelating agent.

8. The method according to any one of claims 1 to 7, characterized in that, The chemical treatment of the quantity of skimmed milk occurs before the membrane filtration.

9. The method according to any one of claims 1 to 8, characterized in that, The chemical treatment of the quantity of skimmed milk occurs during the membrane filtration.

10. The method according to any one of claims 1 to 9, characterized in that, By means of the chemical treatment (11), the casein in the quantity of milk (5) dissociates from micelles with a diameter of 200 nm into smaller particles, and the molecular structure of the casein changes to improve its covering ability.

11. The method according to any one of claims 1 to 10, characterized in that, After the chemical treatment (11), the treated quantity of milk can be slightly neutralized.

12. The method according to any one of claims 1 to 11, characterized in that, The membrane filtration is microfiltration (9).

13. The method according to any one of claims 1 to 12, characterized in that, The filtration carried out on the quantity of milk includes ultrafiltration (10).

14. The method according to claim 13, characterized in that, The ultrafiltration (8) is carried out immediately before the membrane filtration (9).

15. The method according to any one of claims 1 to 14, characterized in that, The treated quantity of milk (5) is dried (12) before mixing.

16. A cooking cream manufactured by the method according to any one of claims 1 to 4, 6 to 15.

17. A creamer manufactured by the method according to any one of claims 5 to 15.

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