Soy protein products and methods for producing soy protein products
First Claim
Patent Images
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.
0 Assignments
0 Petitions
Accused Products
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.
-
Citations
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)
-
-
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.; andb) 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)
-
-
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°
; andb) 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)
-
-
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)
-
Specification