Modified oilseed material

• US 6,841,184 B2
• Filed: 06/18/2001
• Issued: 01/11/2005
• Est. Priority Date: 11/21/2000
• Status: Expired due to Fees

• Current Assignee: Cargill Incorporated
• Original Assignee: Cargill Incorporated
• Inventors: Karleskind, Danièle, Muralidhara, Harapanahalli S., Satyavolu, Jagannadh V., Sperber, William H., Porter, Michael A., Stark, Ann M., Purtle, Ian
• Primary Examiner(s): WEIER, ANTHONY J
• Application Number:
  US09/883,552
• Publication Number:
  US 20020098276A1
• Time in Patent Office: 1,303 Days
• Field of Search: 426/589, 426/583, 426/656, 426/634, 426/629, 426/632, 530/377, 530/378
• US Class Current: 426/589
• CPC Class Codes: A23C 19/093 Addition of non-milk fats or non-milk proteins
• CPC Class Codes: A23C 9/1234 characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
• CPC Class Codes: A23C 9/1307 Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• CPC Class Codes: A23C 9/1315 Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• CPC Class Codes: A23J 1/14 from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• CPC Class Codes: A23J 3/16 from soybean
• CPC Class Codes: A23L 23/00 Soups; Sauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60; Preparation or treatment thereof
• CPC Class Codes: A23L 33/185 Vegetable proteins
• CPC Class Codes: Y10S 426/802 Simulated animal flesh

Abstract

A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa, and/or a MW₅₀ of at least about 200 kDa.

Claims

1. A modified oilseed material comprising at least about 85 wt. % (dsb) protein;

wherein the modified oilseed material has an MW₅₀ of at least about 200 kDa; and

at least about 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°

C.

2. The modified oilseed material of claim 1 wherein the modified oilseed material has an EOR of no more than about 0.75 mL.

3. The modified oilseed material of claim 1 wherein a 13.5% aqueous solution of the modified oilseed material forms a gel having a breaking strength of no more than about 25 g.

4. The modified oilseed material of claim 1 wherein the modified oilseed material has a viscosity slope of at least about 20 cP/min.

5. The modified oilseed material of claim 1 wherein the modified oilseed material has a melting temperature of at least about 87°

C.

6. The modified oilseed material of claim 1 wherein at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa.

7. The modified oilseed material of claim 1 wherein the modified oilseed material has a turbidity factor of no more than about 0.95.

8. The modified oilseed material of claim 1 wherein the modified oilseed material has a dry Gardner L value of at least about 85.

9. The modified oilseed material of claim 1 wherein the modified oilseed material has an NSI of at least about 80.

10. The modified oilseed material of claim 1 wherein the modified oilseed material includes at least about 1.4 wt. % cysteine as a percentage of total protein.

11. The modified oilseed material of claim 1 wherein the modified oilseed material has a latent heat of at least about 5 joules/g.

12. The modified oilseed material of claim 1 wherein the modified oilseed material has a ratio of sodium ions to a total amount of sodium, calcium and potassium ions of no more than about 0.5.

13. The modified oilseed material of claim 1 wherein the modified oilseed material has no more than about 7000 mg/kg (dsb) sodium ions.

14. The modified oilseed material of claim 1 wherein the modified oilseed material has a substantially bland taste.

15. The modified oilseed material of claim 1 wherein the modified oilseed material comprises modified soybean material.

16. The modified oilseed material of claim 1 wherein the modified oilseed material comprises at least about 90 wt. % (dsb) protein.

17. The modified oilseed material of claim 1 wherein the modified oilseed material has a bacteria load of no more than about 50,000 cfu/g.

18. A modified oilseed material comprising at least about 85 wt. % (dsb) protein;

wherein at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa; and

at least about 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°

C.

19. A modified oilseed material comprising at least 85 wt. % protein on a dry solids basis wherein at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa;

and the modified oilseed material has a viscosity slope of at least about 20.

20. A modified oilseed material comprising at least 85 wt. % (dsb) protein;

wherein at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa; and

at least 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°

C.

21. A modified oilseed material comprising at least 90 wt. % (dsb) protein;

wherein at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa; and

a melting temperature of at least 87°

C.

22. A modified oilseed material comprising at least 90 wt. % (dsb) protein;

wherein at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa; and

the modified oilseed material has an EOR of no more than about 0.75 mL.

23. A modified oilseed material comprising at least 90 wt. % (dsb) protein;

wherein at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa; and

the modified oilseed material has an turbidity factor of no more than about 0.95 at 500 nm.

24. A protein supplemented dairy-type food composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;

at least about 40 wt. % of the modified oilseed material has an apparent molecular weight of at least 300 kDa; and

at least 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°

C.

25. The dairy-type food composition of claim 24 wherein said dairy-type food composition is a pasteurized dairy-type food composition.

26. The dairy-type food composition of claim 24 wherein said dairy-type food composition is a protein supplemented yogurt composition.

27. A protein supplemented sauce composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;

and the modified oilseed material has an MW₅₀ of at least about 200 kDa and at least about 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°

C.

28. The sauce composition of claim 27 wherein said sauce composition is a pizza sauce.

29. The sauce composition of claim 27 further comprising a suspending agent.