Liquid dietary product containing soy protein membrane isolate
First Claim
1. The process for preparing a liquid dietary product containing soy protein as principle protein ingredient which comprises(a) forming an aqueous solution of soy protein at a pH in excess of the isoelectric value of said soy protein but less than pH 10, said soy protein being obtained by aqueous extraction of defatted particulate soybean at a pH in excess of the isoelectric value of the soy protein;
- (b) separating insoluble material from said solution to yield a clarified extract containing dissolved protein and dissolved carbohydrate;
(c) separating carbohydrate from said clarified extract by filtration employing a semi-permeable membrane which has the capability to retain dissolved protein as retentate and to pass dissolved carbohydrate as permeate; and
(d) combining said retentate containing dissolved protein with additional nutritional ingredients to form a liquid dietary product, said liquid dietary product having improved nutritional value and physical stability relative to a similar product prepared from dried or precipitated soy protein isolate.
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Accused Products
Abstract
Superior soy protein beverages are prepared by formulation of carbohydrate, fat, or other nutritional ingredients with the liquid retentate of a soy protein ultrafiltration purification process without first recovering the soy protein by precipitation or drying of the retentate. Short-time high-temperature heat treatment of soy protein solution purified by ultrafiltration improves functional and nutritional qualities thereof.
79 Citations
32 Claims
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1. The process for preparing a liquid dietary product containing soy protein as principle protein ingredient which comprises
(a) forming an aqueous solution of soy protein at a pH in excess of the isoelectric value of said soy protein but less than pH 10, said soy protein being obtained by aqueous extraction of defatted particulate soybean at a pH in excess of the isoelectric value of the soy protein; -
(b) separating insoluble material from said solution to yield a clarified extract containing dissolved protein and dissolved carbohydrate; (c) separating carbohydrate from said clarified extract by filtration employing a semi-permeable membrane which has the capability to retain dissolved protein as retentate and to pass dissolved carbohydrate as permeate; and (d) combining said retentate containing dissolved protein with additional nutritional ingredients to form a liquid dietary product, said liquid dietary product having improved nutritional value and physical stability relative to a similar product prepared from dried or precipitated soy protein isolate. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20)
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21. A process for preparing an aqueous soy protein isolate solution which comprises
(a) forming an aqueous solution of soy protein at a pH in excess of the isoelectric value of said soy protein but less than pH 10, said soy protein being obtained by aqueous extraction of defatted particulate soybean at a pH in excess of the isoelectric value of of the soy protein; -
(b) separating insoluble material from said solution to yield a clarified extract containing dissolved protein and dissolved carbohydrate; (c) heating said clarified extract at a temperature of from 60°
C. to 150°
C. for a period sufficient to(i) improve the protein efficiency ratio of resulting soy protein isolate solution, (ii) improve the functionality of resulting soy protein isolate solution as measured by sedimentation index, nitrogen solubility index, or emulsion stability index; (iii) increase the flux rate in subsequent filtration of said clarified extract employing a semi-permeable membrane, or (iv) reduce the microbial population of said clarified extract sufficiently to substantially eliminate spoilage thereof during subsequent filtration employing a semi-permeable membrane; (d) separating carbohydrate from said clarified extract by filtration employing a semi-permeable membrane which has the capability to retain dissolved protein as retentate and to pass dissolved carbohydrate as permeate. - View Dependent Claims (22, 23, 24, 29, 30)
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25. The process for preparing an aqueous soy protein isolate solution which comprises
(a) forming an aqueous solution of soy protein at a pH in excess of the isoelectric value of said soy protein but less than pH 10, said soy protein being obtained by aqueous extraction of defatted particulate soybean at a pH in excess of the isoelectric value of the soy protein; -
(b) separating insoluble material from said solution to yield a clarified extract containing dissolved protein and dissolved carbohydrate; (c) separating carbohydrate from said clarified extract by filtration employing a semi-permeable membrane which has the capability to retain dissolved protein as retentate and to pass dissolved carbohydrate as permeate; and (d) heating said retentate at a temperature in the range of from 60°
C. to 150°
C. for a period sufficient to(i) improve the protein efficiency ratio of resulting soy protein isolate solution, or (ii) improve the functionality of resulting soy protein isolate solution as measured by sedimentation index, nitrogen solubility index, or emulsion stability index. - View Dependent Claims (26, 27, 28, 31, 32)
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Specification