Method of making puddings containing soy protein专利检索-植物挥发植物修复生物修复整治环境工程环境工程专利检索查询-专利查询网

Method of making puddings containing soy protein

阅读：163发布：2022-12-02

专利汇可以提供Method of making puddings containing soy protein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 making puddings containing soy protein专利的具体信息内容。

权利要求

1. A PROCESS OF FORMING A PUDDING WHICH HAS A PH LESS THA ABOUT 4.2 CONTAINING ISOLATED SOY PROTEIN COMPRISING THE STEPS OF: (A) PREPARING ISOLATED SOY PROTEIN 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 LIQUID TO ABOUT THE ISOELECTRIC POINT OF THE PROTEIN TO PRECIPITATE THE PROTEIN, AND SEPARATIN THE PRECIPITATED PROTEIN FROM THE RESIDUE OF ANY REMAINING SUGARS AND SOLID SOYBEAN MATERIAL TO OBT AIN THE ISOLATED SOY PROTEIN; AND (B) THEREAFTER FORMING AN AQUEOUS SLURRY OF TH ISOLATED SOY PROTEIN HAVING A PH OF ABOUT 2.0 TO ABOUT 4.2 AND A SOLIDS CONTENT WITHIN THE RANGE OF 3-20 PERCENT; PRACTIALLY INSTANTIALLY HEATING SUCCESSIVE PORTIONS OF THE SLURRY TO A TEMPERATURE OF ABOUT 250*-320*F., SUBSEQUENTLY RETAINING THE SLURRY AT SAID TEMPERATURE RANGE UNDER POSITIVE PRESSURE FOR AT LEAST A SUFFICIENT PERIOD OF TIME TO DESTROY THE TRYPSIN INHIBITOR THEREIN AND THEN SUDDENLY RELEASING THE PRESSURE THEREON, SUCH SUDDEN PRESSURE RELEASE CAUSING FLASH OFF VOLATILIZATION AND COOLING OF THE AQUEOUS SLURRY OF ISOLATED SOY PROTEIN; AND (C) BLENDING APPROXIMATELY 1.0-4.5 PERCENT ON A DRY WEIGHT BASIS OF THE ISOLATED SOY PROTEIN WITH A MIXTURE OF PUDDING INGREDIENTS, THE BLENDED MIXTURE HAVING A MOISTURE CONTENT OF APPROXIMATELY 65-70 PERCENT, A PH LESS THE AN ABOUT 4.2 AND A STARCH CONTENT OF APPROXMATELY 3.5-7 PERCENT ON A DRY WEIGHT BASIS, HEATING THE BLENDED MIXTURE TO A TEMPERATURE OF ABOUT 240*F. TO ABOUT 320*F. FOR APPROXIMATELY 45 SECONDS TO 3 SECONDS, AND THEREAFTER COOLING THE BLENDED MIXTURE TO BELOW 100*F. TO FORM A PUDDING.

2. The process according to step (c) of claim 1 wherein the isolated soy protein is present in the amount of approximately 1.7 - 2 percent on a dry weight basis in the blended mixture of pudding ingredients.

3. The process according to step (c) of claim 1 wherein the blended mixture of pudding ingredients has a moisture content of approximately 65 - 70 percent and is heated to approximately 285* F. for 17 seconds.

4. The process according to step (c) of claim 1 wherein the pH of the blended mixture of pudding ingredients is maintained between approximately 2.8 - 4.2.

5. The process according to step (b) of claim 1 wherein the pH of the slurry of isolated soy protein during the heat treatment is maintained between approximately 3.0 and 3.5 and the slurry has a solids content in the range of 10 - 15 percent.

6. The process according to claim 5 wherein the slurry of isolated soy protein is heated to a temperature of about 285* -310* F. and is held at that temperature under pressure for about 10 seconds to about 30 seconds prior to the pressure release and separation of vapors from the slurry during the flash-off volatilization and cooling of the slurry.

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Method of making puddings containing soy protein

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