Method of treating vegetable protein专利检索-植物挥发植物修复生物修复环境工程专利检索查询-专利查询网

Method of treating vegetable protein

阅读：929发布：2022-12-01

专利汇可以提供Method of treating vegetable protein专利检索，专利查询，专利分析的服务。并且The preparation of a bland flavored, vegetable protein food product, preferably a soy protein food product, having excellent and controlled water dispersibility, by forming a slurry of the protein in water, preferably after separating the carbohydrates, sugars, and other nonproteins from the material, heating the slurried material practically instantaneously to elevated temperatures and severely physically working it, preferably by ejecting the slurry material from a nozzle while injecting steam into it, retaining the slurried material at elevated temperatures and under an elevated positive pressure for a brief, controlled time interval, and then suddenly releasing the pressure, volatilizing some moisture along with entrained, objectionable flavor and odor substances, and thereby causing partial cooling, removing the volatilized products and leaving a slurry of sterilized, bland flavored, highly water dispersible protein material, and then preferably drying the slurry to a bland tasting powder which is highly redispersible.，下面是Method of treating vegetable protein专利的具体信息内容。

权利要求

2. The process in claim 1 wherein said temperature is about 285* - 320* F. and said retaining step includes holding the slurry under pressure for about 7 seconds to about 100 seconds prior to pressure release.

3. A process of treating isolated soy protein to obtain a bland flavored food product comprising the steps of: preparing an aqueous slurry of the isolated soy protein having a pH of less than 8 and a solids content within the range of 3- 30 percent; heating the slurry rapidly and dynamically to elevated temperatures above about 220* F., and momentarily subjecting it to dynamic physical working; retaining the slurry for a brief period of time under a positive pressure sufficiently high to prevent volatilization of heated water vapor from the heated slurry; suddenly releasing the pressure to cause flash off volatilization of vapor laden with substances that possess undesired flavor and odor characteristics, and separating the vapors from the slurry to thereby leave a bland flavored isolated soy protein product.

4. The process according to claim 3 wherein said heating is to a temperature of about 220*-400* F. and is achieved by injecting steam into said slurry under pressure on a continuous flow basis, as said slurry is ejected under pressure at a high velocity from a restricted passage.

5. The process according to claim 3 wherein said temperature is about 285*-320* F. and said retaining step includes holding the slurry under pressure for about 7 seconds to about 100 seconds prior to pressure release.

6. The process according to claim 3 wherein said aqueous slurry has a solids content of 5- 17 percent by weight and wherein the bland flavored isolated soy protein product is dried

7. The process according to claim 3 wherein the temperature of the slurry is practically instantly heated to a temperature of about 285* - 320* F. in a fraction of a second, and held at that temperature for several seconds before pressure release, and then is instantly lowered to below 212* F. with said pressure release.

8. The process according to claim 3 wherein the pH of the aqueous slurry is within The range of about 5.7 to about 7.5.

9. The process according to claim 8 wherein the slurry has a solids content of 5-- 17 percent and said heating is to a temperature of about 220* - 400* F. and is achieved by injecting steam into said slurry under pressure on a continuous flow basis as said slurry is ejected under pressure at a high velocity from a restricted passage.

10. The process according to claim 8 wherein said heating step includes heating the slurry to a temperature of about 220* -400* F. and said retaining step includes holding the slurry under pressure for about 7 seconds to about 100 seconds prior to pressure release.

11. The process according to claim 10 wherein said temperature is about 285* - 320* F.

12. The process according to claim 8 wherein said pH range is 6.5 - 7.1.

13. The process according to claim 8 wherein the pressure on said heated slurry is released into a subatmospheric enclosure on which a negative pressure is drawn for optimum volatilization and for withdrawing the volatilized water vapor with entrained noxious components.

14. The process according to claim 8 including the steps of flash-drying the slurry to form an isolated soy protein powder and forming a fresh aqueous slurry from the powder prior to adjusting the pH of said fresh aqueous slurry to a range between about 5.7 and 7.5.

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