Aqueous purified soy protein and beverage

• US 3,995,071 A
• Filed: 06/23/1975
• Issued: 11/30/1976
• Est. Priority Date: 06/23/1975
• Status: Expired due to Term

• Current Assignee: Mead Johnson & Company (Reckitt Benckiser Group PLC)
• Original Assignee: Mead Johnson & Company (Reckitt Benckiser Group PLC)
• Inventors: Hartman, Grant H. Jr., Marquardt, Robert F., Goodnight, Kenneth C. Jr.
• Primary Examiner(s): Hunter, Jeanette M.
• Application Number:
  US05/589,299
• Time in Patent Office: 526 Days
• Field of Search: 426/598, 426/655, 426/656, 260/123.5
• US Class Current: 426/598
• CPC Class Codes: A23J 1/14 from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• CPC Class Codes: B01D 61/145 Ultrafiltration
• CPC Class Codes: B01D 61/18 Apparatus therefor
• CPC Class Codes: B01D 63/02 Hollow fibre modules

Abstract

Soy protein having greatly reduced phytic acid and phytate complexes is prepared by aqueous extraction of defatted soy flakes, basification to a pH in excess of 10.1, and removal of insolubles. The clarified extract may be reduced in mineral and carbohydrates content by ultrafiltration. The purified aqueous extract may be advantageously used directly in the preparation of liquid dietary products without drying.

Claims

1. The process for preparing an aqueous purified soy protein solution which comprises

a. preparing an aqueous extract of particulate defatted soybean with water or at neutral or alkaline pH containing about 2.5 to 20% by weight of solids;

b. adding sufficient of a water soluble base to said extract to adjust the pH thereof within the range of pH 10.1-14;

c. separating insoluble material from said extract to yield a clarified extract containing about 1 to 12% by weight of protein, about 1 to 10% by weight of carbohydrate, about 0.3 to 3% by weight of mineral constituents reported as ash, and about 0 to 1% by weight of fat;

d. neutralizing said clarified extract to a pH in the range of from 6 to 10;

e. separating carbohydrate and mineral constituents from said clarified extract by ultrafiltration employing a semi-permeable membrane which has the capability to retain proteins to provide said aqueous soy protein solution as retentate containing from 1 to 12% by weight of protein, a protein coefficient of at least 0.8, and up to about 0.1% by weight of fat.

2. The process of claim 1 wherein steps (b) and (c) are carried out at a temperature of at least about 10°

C.

3. The process of claim 1 wherein steps (b) and (c) are carried out at a temperature in the range of about 20°

to about 50°

C.

4. The process of claim 1 wherein steps (b) and (c) are carried out at a temperature in the range of about 25°

to about 35°

C.

5. The process of claim 2 wherein said clarified extract after neutralization in step (d) is heated at a temperature in the range of from 60°

to 175°

C. for a period of from 30 minutes to 1 second prior to ultrafiltration in step (e).

6. The process of claim 5 wherein a temperature in the range of from 100-130°

C. for a period of about 10 minutes to 1 minute is employed.

7. The process of claim 5 wherein a temperature of about 130°

C. for a period of about 1 minute is employed.

8. The process of claim 2 wherein said ultrafiltration in step (e) includes continuous recycling of retentate to said semi-permeable membrane until sufficient filtrate, including a portion of the carbohydrate and mineral constituents, has been removed to yield a retentate having desired protein concentration, and thereafter removing additional carbohydrate and mineral constituents by diafiltration while maintaining the volume of said retentate substantially constant to provide a retentate having the composition specified in step (e).

9. The process of claim 8 wherein diafiltration is continued until said retentate has a protein coefficient of at least about 0.9.

10. The process of claim 8 wherein said purification by diafiltration employs from 0.5 to 2.5 parts by volume of water per part by volume of said neutralized clarified supernatant liquid produced in step (d).

11. The process of claim 8 wherein said neutralized clarified extract produced in step (d) contains about 3.5% by weight of protein, about 2% by weight of carbohydrate, and no more than about 1% by weight of mineral constituents reported as ash and is concentrated by ultrafiltration in step (e) to provide a retentate having about one-half the volume of said neutralized clarified supernatant liquid produced in step (d) and is thereafter purified by diafiltration with from 1 to 2 parts by volume of water per part by volume of clarified extract produced in step (d) to afford said aqueous soy protein solution as retentate containing about 7% by weight of protein, up to about 0.1% by weight of carbohydrate, and up to about 0.1% by weight of fat.

12. The process of claim 2 wherein said neutralized clarified extract produced in step (d) is maintained at a temperature of about 45°

C. during ultrafiltration in step (e).

13. The process of claim 2 wherein said aqueous extract in step (a) is prepared at pH 7-9.

14. The process of claim 2 wherein said base in step (b) is an alkali metal hydroxide.

15. The process of claim 2 wherein said pH in step (b) is pH 11-12.

16. The process of claim 2 wherein said clarified supernatant liquid neutralized in step (d) is pH 6.5-7.5.

17. The process of claim 2 wherein said aqueous soy protein solution is dried.

18. The process of preparing a liquid dietary product containing soy protein as principal protein ingredient having improved nutritional value, and physical stability as compared to a similar product produced from dried soy protein isolate which comprises combining said aqueous soy protein concentrate produced by the process of claim 1 with other nutritional ingredients and thereafter heat sterilizing said composition.

19. The product produced by the process of claim 1.

20. The product produced by the process of claim 2.

21. The product produced by the process of claim 3.

22. The product produced by the process of claim 4.

23. The product produced by the process of claim 5.

24. The product produced by the process of claim 15.

25. The product produced by the process of claim 17.

26. The product produced by the process of claim 18.

27. The process of preparing a liquid dietary product containing soy protein as principal protein ingredient having improved nutritional value, and physical stability as compared to a similar product produced from dried soy protein isolate which comprises combining said aqueous soy protein concentrate produced by the process of claim 1 with other nutritional ingredients.

28. The product produced by the process of claim 27.