Method of forming protein food product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 forming protein food product

阅读：190发布：2022-12-02

专利汇可以提供Method of forming protein food product专利检索，专利查询，专利分析的服务。并且The preparation of an improved acid stable isolated vegetable protein food product, preferably an isolated soy protein food product, having excellent solubility in an acid media is disclosed. The method of preparing this product includes forming a slurry of the isolated protein in water, the slurry having a pH of between 2.0 and 4.2, heating the slurried material practically instantaneously to elevated temperatures preferably by ejecting the slurry material from a nozzle while injecting steam into it. The slurried material is retained at the elevated temperatures and under an elevated positive pressure for a brief, controlled time interval to inactivate the trypsin inhibitor therein, destroy spore forming bacteria and render the protein more soluble in an acid pH range. Then suddenly releasing the pressure to cause flash off volatilization of the vapor for cooling to thereby leave a slurry of sterilized, acid soluble isolated protein material, which is heat stable in a low pH range, and then preferably drying the slurry to a powder. The prepared acid soluble isolated vegetable protein product may then be utilized in preparing acidic products such as pudding, sour cream, candy etc.，下面是Method of forming protein food product专利的具体信息内容。

权利要求

1. A PROCESS OF TREATING SOY PROTEIN OF FROM AN ISOLATED SOY PROTEIN MATERIAL WHICH IS USEFUL IN THE LOW ACID PH RANGE OF ABOUT 2.0 TO 4.2 COMPRISING THE STEPS OF: (A) PREPARING AN ISOLATED SOY PROTEIN MATERIAL CONSISTING OF THE STEPS OF EXTRACTING PROTEIN AND SUGARS FROM SOLVENT EXTRACTED SOYBEAN FLAKE MATERIAL, SEPARATING THE EXTRACTED LIQUOR FROM THE SOLID SOYBEAN FLAKE MATERIAL, ADJUSTING THE PH OF THE LIQUOR TO ABOUT THE ISOELECTRIC POINT OF THE PROTEIN TO PRECIPITATE THE PROTEIN, SEPARATING THE PRECIPITATED PROTEIN FROM THE RESIDUE TO OBTAIN THE ISOLATED SOY PROTEIN MATERIAL; AND (B) THEREAFTER FORMING AN AQUEOUS SLURRY OF THE ISOLATED SOY PROTEIN HAVING A PH OF ABOUT 2.0 TO ABOUT 4.2 AND A SOLIDS CONTENT WITHIN THE RANGE OF 10-15%, PRACTICALLY INSTANTLY HEATING SUCCESSIVE PORTIONS OF THE SLURRY TO A TEMPERATURE OF ABOUT 250* -320*F, ON A CONTINUOUS BASIS, SUBSEQUENTLY RETAINING THE SLURRY IN THE HEATED CONDITION UNDER POSITIVE PRESSURE FOR A PERIOD OF TIME AT LEAST SUFFICIENT TO DESTROY THE TRYPSIN INHIBITORS THEREIN AND THEN SUDDENLY RELEASING THE PRESSURE ON SUCCESSIVELY ADVANCED PORTIONS THEREOF, SUCH SUDDEN PRESSURE RELEASE CAUSING FLASH OFF VOLATILIZATION AND REMOVAL OF WATER VAPOR THEREFROM AND SEPARATING THE VAPORS FROM THE SLURRY TO THEREBY PRODUCE THE ISOLATED SOY PROTEIN PRODUCT.

2. The process of claim 1 wherein said temperature is about 285* F. - 310* F. and said retaining step includes holding the slurry under pressure for about 10 seconds to about 30 seconds prior to pressure release.

3. A process of treating soy protein to form an isolated soy protein material which is useful in a low acid pH range comprising the steps of: (a) preparing an isolated soy protein material consisting of the steps of extracting protein and sugars from solvent extracted soybean material, separating the extracted liquor from the solid soybean material, adjusting the pH of the liquor to about the isoelectric point of the protein to precipitate the protein, separating the precipitated protein from the residue to obtain the isolated soy protein material; and (b) thereafter forming an aqueous slurry of the isolated soy protein having a pH of between 2.0 and 4.2 and a solids content within the range of 3 - 20%; heating the slurry to elevated temperatures sufficient to inactivate the trypsin inhibitor therein and lower than the temperature to scorch the product, retaining the slurry for a period of time under a positive pressure sufficiently high to inactivate the trypsin inhibitor and to prevent volatilization of heated water vapor from the heated slurry; and suddenly releasing the pressure to cause flash off volatilization of the vapor for cooling, to form an the acid isolated soy protein product.

4. The process according to claim 3 wherein said heaTing is to a temperature of about 250* F. - 320* 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 4 wherein said temperature is about 285* F. - 310* F. and said retaining step includes holding the slurry under pressure for about 10 seconds to about 30 seconds prior to pressure release and separating the vapors from the slurry to form the acid stable isolated soy protein product.

6. The process according to claim 3 wherein said aqueous slurry has a solids content of 10% - 15% by weight and wherein the acid stable isolated soy protein product is spray dried.

7. The process according to claim 3 wherein the temperature of the slurry is heated to a temperature of about 285* F. - 310* F. in a fraction of a second, and held at that temperature for several seconds before pressure release, and then is 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 3.0 to about 3.5.

9. The process according to claim 8 wherein the slurry has a solids content of 10 - 15% and said heating is to a temperature of about 285* F. - 310* 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 285* F. -310* F. and said retaining step includes holding the slurry under pressure for about 10 seconds to about 30 seconds prior to pressure release and then separating the vapors from the slurry to thereby form the acid stable isolated soy protein product.

说明书全文

标题	发布/更新时间	阅读量
一种柑橘木虱植物源杀虫剂及其制备方法	2020-05-11	608
一种加香风味油及其制备方法	2020-05-11	878
一种环保聚氨酯防水材料及其制备方法	2020-05-08	325
一种无火烟花及其防控大规模流行性疾病的方法	2020-05-08	920
用于增强屏障功能的局部组合物	2020-05-11	521
用于抗衰老益处的局部组合物	2020-05-11	476
一种发酵魔芋面条及其制备方法	2020-05-11	697
一种包膜型缓释化肥及其制备方法	2020-05-11	64
一种提高虾酱品质的发酵方法	2020-05-11	366
一种微量生物组织简易快速研磨方法	2020-05-12	490

Method of forming protein food product

该功能需要专业版企业版VIP权限，您可以：