Soy protein products and methods for producing soy protein products

US 7,300,680 B2
Filed: 06/10/2003
Issued: 11/27/2007
Est. Priority Date: 01/13/1999
Status: Expired due to Fees

First Claim

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1. A method for deactivating naturally occurring trypsin inhibitor in soy meal comprising:

a) preparing a soy meal slurry from a full fatted soy meal; and

b) adding a sufficient amount of trypsin inhibitor deactivating enzyme to said soy meal slurry to substantially deactivate said trypsin inhibitor; and

,c) waiting a sufficient period of time for said trypsin inhibitor deactivation enzyme to deactivate said trypsin inhibitor wherein said soil meal slurry has not been heated above about 65°

C.

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Abstract

A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.

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126 Claims

1. A method for deactivating naturally occurring trypsin inhibitor in soy meal comprising:
- a) preparing a soy meal slurry from a full fatted soy meal; and
  
  b) adding a sufficient amount of trypsin inhibitor deactivating enzyme to said soy meal slurry to substantially deactivate said trypsin inhibitor; and
  
  ,c) waiting a sufficient period of time for said trypsin inhibitor deactivation enzyme to deactivate said trypsin inhibitor wherein said soil meal slurry has not been heated above about 65°
  
  C.
- View Dependent Claims (2, 3, 4, 5, 6, 7, 8)
- - 2. The method according to claim 1 wherein said soy meal has not been heated above about 65°
    - C. prior to preparation of said slurry.
  - 3. The method according to claim 1 wherein said soy meal slurry is not heated over about 65°
    - C. during deactivation of said trypsin inhibitors.
  - 4. The method according to claim 1 wherein said soy meal slurry is adjusted to have a pH of at least about 7.0 before the addition of said trypsin inhibitor deactivation enzyme.
  - 5. The method according to claim 1 wherein said soy meal in said slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
  - 6. The method according to claim 1 wherein the said soy meal in said slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
  - 7. The method according to claim 1 wherein said soy meal in said soy slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
  - 8. The method according to claim 1 further comprising the steps of:
    - a) adding a sufficient amount of a hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
      
      b) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.

9. A method of enzymatically deactivating naturally occurring trypsin inhibitor in soy meal comprising the steps of:
- a) preparing a soy meal slurry from a soy meal defatted by a cold extraction process wherein said soil meal slurry has not been heated above about 65°
  
  C.; and
  
  b) adding a sufficient amount of trypsin inhibitor deactivating enzyme to said soy meal slurry to substantially deactivate said trypsin inhibitor; and
  
  c) waiting a sufficient period of time for said trypsin inhibitor deactivation enzyme to deactivate said trypsin inhibitor while maintaining said temperature.
- View Dependent Claims (10, 11, 12, 13, 14, 15)
- - 10. The method according to claim 9 where in said soy meal has not been heated above about 65°
    - C. prior to preparation of said slurry.
  - 11. The method according to claim 9 wherein said soy meal slurry is adjusted to have a pH of at least about 7.0 before the addition of said trypsin inhibitor deactivation enzyme.
  - 12. The method according to claim 9 wherein said soy meal in said soy meal slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
  - 13. The method according to claim 9 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
  - 14. The method according to claim 9 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
  - 15. The method according to claim 9 further comprising the steps of:
    - a) adding a sufficient amount of hydrolyzing agents to said soy meal slurry to convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
      
      b) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.

16. A method for enzymatically deactivating naturally occurring trypsin inhibitor in soy meal comprising the steps of:
- a) preparing a soy meal slurry at a temperature between 10° and
  
  65°
  
  ; and
  
  b) adding a sufficient amount of trypsin inhibitor deactivation enzyme to said soy meal slurry to substantially deactivate said trypsin inhibitor; and
  
  c) waiting a sufficient period of time for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor while maintaining said temperature wherein said soil meal slurry has not been heated above about 65°
  
  C.
- View Dependent Claims (17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117)
- - 17. The method according to claim 16 wherein said soy meal has not been heated above about 65°
    - C. prior to preparation of said slurry.
  - 18. The method according to claim 16 wherein said soy meal slurry is not heated above about 65°
    - C. during deactivation of said trypsin inhibitors.
  - 19. The method according to claim 16 wherein the temperature of said soy meal slurry is maintained between about 20°
    - C. and about 60°
      
      C. during deactivation of said trypsin inhibitor.
  - 20. The method according to claim 16 wherein said soy meal slurry is adjusted to have a pH between 3.0 and 10.0 before the addition of said trypsin inhibitor deactivation enzyme.
  - 21. The method according to claim 16 wherein said soy meal slurry is adjusted to have a pH of about 8.5 before the addition of said trypsin inhibitor deactivating enzyme.
  - 22. The method according to claim 16 wherein said trypsin inhibitor deactivating enzyme is a protease enzyme selected from the group of plant protease enzymes, fungal protease enzymes, bacterial protease enzymes, animal protease enzymes, and combinations thereof.
  - 23. The method according to claim 16 wherein said trypsin inhibitor deactivating enzyme is derived from Bacillus bacteria.
  - 24. The method according to claim 16 wherein said trypsin inhibitor deactivating enzyme is a Bacillus protease complex consisting of ectoproteases and endoproteases.
  - 25. The method according to claim 16 wherein said trypsin inhibitor deactivating enzyme is a Bacillus protease complex having an activity of at least about 1.5 Anson Units per gram.
  - 26. The method according to claim 16 wherein said protease enzyme has an activity of about 2.4 Anson Units per gram.
  - 27. The method according to claim 16 wherein said trypsin inhibitor deactivating enzyme is added in an amount between about 0.001 and about 5 parts enzyme per 100 parts soy meal dry weight.
  - 28. The method according to claim 16 wherein said trypsin inhibitor deactivating enzyme is added in an amount between about 0.6 parts enzyme per 100 parts soy meal by dry weight.
  - 29. The method according to claim 16 wherein the waiting period for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor is at least 1 hour.
  - 30. The method according to claim 16 wherein the waiting period for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor is no more 5 hours.
  - 31. The method according to claim 16 wherein at least about 85% of said trypsin inhibitors are deactivated.
  - 32. The method according to claim 16 wherein at least about 90% of said trypsin inhibitors are deactivated.
  - 33. The method according to claim 16 wherein at least about 99% of said trypsin inhibitors are deactivated.
  - 34. The method according to claim 16 wherein said method further comprises the step of pasteurizing said soy meal slurry after deactivating said trypsin inhibitor enzyme.
  - 35. The method according to claim 16 wherein said method further comprises the step of drying said soy meal slurry after pasteurizing said soy meal slurry.
  - 36. The method according to claim 16 wherein said soy meal in said soy meal slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
  - 37. The method according to claim 16 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
  - 38. The method according to claim 16 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
  - 39. The method according to claim 16 further comprising the steps of:
    - a) adding a sufficient amount of a hydrolyzing agent to said soy meal slurry to convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
      
      b) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.
  - 40. The method according to claim 39 wherein the temperature does not exceed 65°
    - C.
  - 41. The method according to claim 39 further comprising the step of maintaining the temperature of said soy meal slurry between about 20°
    - C. and about 60°
      
      C. during hydrolysis of said soy meal slurry.
  - 42. The method according to claim 39 further comprising the stop of maintaining the temperature of said soy meal slurry between about 50°
    - C. and about 55°
      
      C. during hydrolysis of said soy meal slurry.
  - 43. The method according to claim 39 wherein said hydrolyzing agent is added in an amount between about 0.001 to about 5 parts enzyme per 100 parts soy meal by dry weight.
  - 44. The method according to claim 39 wherein said hydrolyzing agent is added in an amount of about 1 part enzyme per 100 parts soy meal by dry weight.
  - 45. The method according to claim 39 wherein the waiting period for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides is between at least 1 hour.
  - 46. The method according to claim 39 wherein the waiting period for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides is no more than 5 hours.
  - 47. The method according to claim 39 wherein said hydrolyzing agent converts at least about 95% of the oligosaccharides present in said soy meal to monosaccharides.
  - 48. The method according to claim 39 wherein said hydrolyzing agent converts at least about 99% of the oligosaccharides present in said soy meal to monosaccharides.
  - 49. The method according to claim 39 wherein said hydrolyzing agent is contains at least one carbohydrase enzyme.
  - 50. The method according to claim 39 wherein said hydrolyzing agent is selected from the group consisting of fungal or bacterial alpha-galactosidases or mixtures thereof.
  - 51. The method according to claim 39 wherein said hydrolyzing agent has an alpha-galactosidases activity of about 600 GALU/g.
  - 52. The method according to claim 39 wherein said hydrolyzing enzyme is obtained from fungi from the Asperigillus niger strain.
  - 53. The method according to claim 39 wherein said hydrolyzing agent further comprises a beta-galactosidase enzyme.
  - 54. The method according to claim 39 wherein the pH of said slurry is maintained at a pH of 3.5-9.0 during hydrolysis.
  - 55. The method according to claim 39 further comprising the step of separating substantially all of said monosaccharides from said soy meal slurry thereby forming a substantially monosaccharide free slurry and a monosaccharide solution.
  - 56. The method according to claim 39 further comprising the step of separating at least about 90% of said monosaccharides from said soy meal slurry to produce a substantially monosaccharide free slurry.
  - 57. The method according to claim 56 further comprising the step of pasteurizing said monosaccharide free slurry.
  - 58. The method according to claim 56 further comprising the step of dying said monosaccharide free slurry.
  - 59. The method according to claim 56 wherein said monosaccharide solution contains isoflavones and monosaccharides and further comprising the step of separating said monosaccharides from said isoflavones.
  - 60. The method according to claim 39 further comprising the step pasteurizing said soy meal slurry.
  - 61. The method according to claim 39 further comprising the step of drying said soy meal slurry.
  - 62. The method according to claim 39 wherein said soy meal in said soy meal slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
  - 63. The method according to claim 39 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
  - 64. The method according to claim 39 where said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
  - 65. The method according to claim 39 wherein said soy in said slurry has the following analysis:
    - 1) Dispersibility Index above about 65%;
      
      2) Percent Stachyose by weight less then about 0.2%; and
      
      3) Percent Raffinose by eight less than about 0.2%.
  - 66. The method according to claim 16 wherein the soy meal slurry is prepared with a full fatted soy meal.
  - 67. The method according to claim 66 wherein said soy meal has not been heated above about 65°
    - C. prior to preparation of said slurry.
  - 68. The method according to claim 66 wherein said soy meal slurry is not heated above about 65°
    - C. during deactivation of said trypsin inhibitors.
  - 69. The method according to claim 66 wherein the temperature of said soy meal slurry is maintained between about 20°
    - C. and about 60°
      
      C. during deactivation of said trypsin inhibitors.
  - 70. The method according to claim 66 wherein said soy meal slurry is adjusted to have a pH of 3.0-10.0 before the addition of said trypsin inhibitor deactivation enzyme.
  - 71. The method according to claim 66 wherein said soy meal slurry is adjusted to have a pH of 8.5 before the addition of said trypsin inhibitor deactivating enzyme.
  - 72. The method according to claim 66 wherein said soy meal slurry is adjusted to have a pH of about 8.5 before the addition of said trypsin inhibitor deactivating enzyme.
  - 73. The method according to claim 66 wherein said trypsin inhibitor deactivating enzyme is a protease enzyme selected from the group of plant protease enzymes, fungal protease enzymes, bacterial protease enzymes, animal protease enzymes, and combinations thereof.
  - 74. The method according to claim 66 wherein said trypsin inhibitor deactivating enzyme is derived from Bacillus bacteria.
  - 75. The method according to claim 66 wherein said trypsin inhibitor deactivating enzyme is a Bacillus protease complex consisting of ectoproteases and endoproteases.
  - 76. The method according to claim 66 wherein said trypsin inhibitor deactivating enzyme is Bacillus protease complex having an activity of at least about 1.5 Anson Units per gram.
  - 77. The method according to claim 66 wherein said protease enzyme has an activity of at about 2.4 Anson units per gram.
  - 78. The method according to claim 66 wherein said trypsin inhibitor deactivating enzyme is added in an amount between about 0.01 and about 5 parts enzyme per 100 parts soy meal by dry weight.
  - 79. The method according to claim 66 wherein said trypsin inhibitor deactivating enzyme is added in an amount of about 0.6 parts enzyme per 100 parts soy meal by dry weight.
  - 80. The method according to claim 66 wherein the waiting period for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor is at least about 1 hour.
  - 81. The method according to claim 66 wherein the waiting period for said trypsin inhibitor deactivating enzyme is no more than 5 hours.
  - 82. The method according to claim 66 wherein at least 85% of said trypsin inhibitors are deactivated.
  - 83. The method according to claim 66 wherein at least about 90% of said trypsin inhibitors are deactivated.
  - 84. The method according to claim 66 wherein at least about 99% of said trypsin inhibitors are deactivated.
  - 85. The method according to claim 66 wherein said method further comprises the step of pasteurizing said soy meal slurry after deactivating said trypsin inhibitor enzyme.
  - 86. The method according to claim 66 wherein said method further comprises the step of drying said soy meal slurry after pasteurizing said soy meal slurry.
  - 87. The method according to claim 66 wherein said soy meal in said slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
  - 88. The method according to claim 66 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
  - 89. The method according to claim 66 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
  - 90. The method according to claim 66 further comprising the steps of:
    - a) adding a sufficient amount of a hydrolyzing agent to said soy meal slurry to convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
      
      b) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.
  - 91. The method according to claim 90 wherein the temperature does not exceed 65°
    - C.
  - 92. The method according to claim 90 further comprising the step of maintaining the temperature of said soy meal slurry between about 20°
    - C. and about 60°
      
      C. during hydrolysis of said soy meal slurry.
  - 93. The method according to claim 90 further comprising the step of maintaining the temperature of said soy meal slurry between about 50°
    - C. and about 55°
      
      C. during hydrolysis of said soy meal slurry.
  - 94. The method according to claim 90 wherein said hydrolyzing agent is added in an amount between about 0.001 to about 5 parts enzyme per 100 parts soy meal by dry weight.
  - 95. The method according to claim 94 wherein said hydrolyzing agent is added in an amount of about 1 part enzyme per 100 parts soy meal by dry weight.
  - 96. The method according to claim 90 wherein the waiting period for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides is at least 1 hour.
  - 97. The method according to claim 90 wherein the waiting period for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides is no more than 5 hours.
  - 98. The method according to claim 90 wherein said hydrolyzing agents converts at least about 95% of the oligosaccharides present in said soy meal to monosaccharides is no more than 5 hours.
  - 99. The method according to claim 90 wherein said hydrolyzing agent converts at least 99% of the oligosaccharides present in said soy meal to monosaccharides.
  - 100. The method according to claim 90 wherein said hydrolyzing agent contains at least one carbohydrase enzyme.
  - 101. The method according to claim 90 wherein said hydrolyzing agent is selected from the group consisting of flingal or bacterial alpha-galactosidases or mixtures thereof.
  - 102. The method according to claim 90 wherein said hydrolyzing agent has an alpha-galactosidase activity of about 600 GALU/g.
  - 103. The method according to claim 90 wherein said hydrolyzing enzyme is obtained from fungi from the Aspergillus niger strain.
  - 104. The method according to claim 90 wherein said hydrolyzing agent further comprises a beta-galactosidase enzyme.
  - 105. The method according to claim 90 wherein pH of said slurry is maintained at a pH of about 3.5-9.0 during hydrolysis.
  - 106. The method according to claim 90 wherein the pH of said slurry is maintained at a pH of about 8.5 during hydrolysis.
  - 107. The method according to claim 90 further comprising the step of separating substantially all of said monosaccharides from said soy meal slurry thereby forming a substantially monosaccharide free slurry and a monosaccharide solution.
  - 108. The method according to claim 90 further comprising the step of separating at least about 90% of said monosaccharides from said soy meal slurry to produce a substantially monosaccharide free slurry and a monosaccharide solution.
  - 109. The method according to claim 107 further comprising the step of pasteurizing said monosaccharide free slurry.
  - 110. The method according to claim 107 further comprising the step of drying said monosaccharide free slurry.
  - 111. The method according to claim 107 wherein said monosaccharide solution contains isoflavones and monosaccharides and further comprising the step of separating said monosaccharides from said isoflavones.
  - 112. The method according to claim 90 further comprising the step of pasteurizing said soy meal slurry.
  - 113. The method according to claim 90 further comprising the step of drying said soy meal slurry.
  - 114. The method according to claim 90 wherein said soy meal is said soy meal slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
  - 115. The method according to claim 90 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
  - 116. The method according to claim 90 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
  - 117. The method according to claim 90 wherein said soy in said slurry has the following analysis:
    - a) Protein Dispersibility Index above about 65%;
      
      b) Percent Stachyose by weight less than about 0.2%; and
      
      percent Raffinose by weight less than about 0.2%.

118. A method for enzymatically deactivating naturally occurring trypsin inhibitor in soy meal comprising the steps of:
- a) preparing a soy meal slurry at a temperature between 10°
  
  C. and 65°
  
  C.; and
  
  ,b) adding a sufficient amount of trypsin inhibitor deactivation enzyme to said soy meal slurry to deactivate said trypsin inhibitor; and
  
  c) waiting a sufficient period of time for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor while maintaining said temperature wherein said soy meal in said slurry has a Protein Dispersibility Index of at least about 60% upon completion of said deactivation of said trypsin inhibitors wherein said soil meal slurry has not been heated above about 65°
  
  C.
- View Dependent Claims (119, 120, 121, 122, 123, 124, 125, 126)
- - 119. The method according to claim 118 wherein said soy meal has not been heated above about 65°
    - C. prior to preparation of said slurry.
  - 120. The method according to claim 118 wherein said soy meal slurry is not heated above about 65°
    - C. during deactivation of said trypsin inhibitors.
  - 121. The method of according to claim 118 said soy meal slurry is adjusted to have a pH between 3.0 and 10.0 before the addition of said trypsin inhibitor deactivation enzyme.
  - 122. The method according to claim 118 wherein said soy meal slurry is adjusted to have a pH of 8.5 before the addition of said trypsin inhibitor deactivating enzyme.
  - 123. The method according to claim 118 wherein said soy meal in said soy meal slurry has a PDI of at least about 70% after said trypsin inhibitors have been substantially deactivated.
  - 124. The method according to claim 118 wherein said soy meal in said soy meal slurry has a PDI of at least about 80% after said trypsin inhibitors have been substantially deactivated.
  - 125. The method according to claim 118 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
  - 126. The method according to claim 118 further comprising the steps ofa) adding a sufficient amount of a hydrolyzing agent to said soy meal slurry to convert substantially all oligosaccharides present in said soy meal to monosaccharides;
    - andb) waiting a sufficient time for said hydrolyzing agent to convert substantially all oligosaccarides present in said soy meal to monosaccharides.

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Current Assignee
John E. Prevost, Neal A. Hammond
Original Assignee
John E. Prevost, Neal A. Hammond
Inventors
Prevost, John E., Hammond, Neal A.
Primary Examiner(s)
HENDRICKS, KEITH D

Application Number

US10/458,480
Publication Number

US 20040028774A1
Time in Patent Office

1,631 Days
Field of Search

426/52, 426/634, 426/46
US Class Current

426/46
CPC Class Codes

A23J 1/14 from leguminous or other ve...

A23L 11/33 using enzymes; Enzymatic tr...

Soy protein products and methods for producing soy protein products

First Claim

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Abstract

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126 Claims

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Soy protein products and methods for producing soy protein products

First Claim

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Abstract

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126 Claims

Specification

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