Liquid dietary product containing soy protein membrane isolate

• US 4,091,120 A
• Filed: 11/15/1976
• Issued: 05/23/1978
• Est. Priority Date: 11/15/1976
• 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., Goodnight, Kenneth C. Jr., Marquardt, Robert F.
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Yoncoskie, R. A.
• Application Number:
  US05/741,811
• Time in Patent Office: 554 Days
• Field of Search: 426/598, 426/655, 426/656, 260/123.5
• US Class Current: 426/598
• CPC Class Codes: A23C 11/103 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
• CPC Class Codes: A23J 1/14 from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• CPC Class Codes: A23L 11/65 Soy drinks
• CPC Class Codes: A23L 33/185 Vegetable proteins

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.

Claims

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.

2. The process of claim 1 wherein said filtration employing a semi-permeable membrane in step (c) includes diafiltration.

3. The process of claim 2 wherein diafiltration is continued until said retentate has a protein coefficient of at least about 0.8.

4. The process of claim 2 wherein diafiltration is continued until said retentate has a protein coefficient of at least about 0.9.

5. The process of claim 1 wherein said clarified extract and said retentate in step (c) are maintained at a temperature of within the range of about 45°

C to 75°

C. during membrane filtration.

6. The process of claim 1 wherein forming said solution of soy protein in step (a) comprises aqueous extraction of defatted particulate soybean at pH 7-9.

7. The process of claim 1 wherein said filtration employing a semi-permeable membrane in step (c) is conducted in the range of pH 6.5 to pH 7.5.

8. The process of claim 1 wherein step (b) includes 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 said protein solution produced in step (c),

(ii) improve the functionality of said soy protein solution produced in step (c) as measured by sedimentation index, nitrogen solubility index, or emulsion stability index,

(iii) increase the ultrafiltration flux rate in step (c), or

(iv) reduce the microbial population of said extract and said retentate sufficiently to substantially eliminate spoilage thereof during filtration employing a semi-permeable membrane in step (c), said clarified extract having a pH in excess of the isoelectric value of said protein but less than pH 10 during said heating.

9. The process of claim 8 wherein said period is from 1 sec. to 30 min.

10. The process of claim 8 wherein said heating is at a temperature in the range of from 60°

C. to 130°

C. for a period of from 45 sec. to 30 min.

11. The process of claim 1 wherein said retentate produced in step (c) is heated 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 said retentate, or

(ii) improve the functionality of said retentate as measured by sedimentation index, nitrogen solubility index, or emulsion stability index.

12. The process of claim 11 wherein said retentate is combined with additional nutritional ingredients before heating.

13. The process of claim 11 wherein said period is from 1 sec. to 30 min.

14. The process of claim 11 wherein said temperature is in the range of from 60°

C. to 130°

C. and said period is from 45 sec. to 30 min.

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

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

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

18. The product produced by the process of claim 6.

19. The product produced by the process of claim 8.

20. The product produced by the process of claim 11.

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.

22. The process of claim 21 wherein said heat treatment period is from 1 sec. to 30 min.

23. The process of claim 21 wherein said heat treatment is at a temperature in the range of from 60°

C. to 130°

C. for a period of from 45 sec. to 30 min.

24. The process of claim 21 wherein said soy protein isolate is dried.

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

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

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.

26. The process of claim 25 wherein said period is from 1 sec. to 30 min.

27. The process of claim 25 wherein said temperature is in the range of from 60°

C. to 130°

C. and said period is from 45 sec. to 30 min.

28. The process of claim 25 wherein said soy protein isolate solution is dried.

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

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