Modified oilseed material

• US 7,429,399 B2
• Filed: 11/20/2001
• Issued: 09/30/2008
• Est. Priority Date: 06/18/2001
• Status: Expired due to Fees

• Current Assignee: Cargill, Inc. (Agricultural Services Division)
• Original Assignee: Solae LLC (International Flavors & Fragrances Incorporated)
• Inventors: Muralidhara, Harapanahalli S., Satyavolu, Jagannadh V., Sperber, William H., Purtle, Ian C., Johnson, Scott D., Porter, Michael A., Stark, Ann M., Friedrich, Jane E., Karleskind, Daniele
• Primary Examiner(s): WEIER, ANTHONY J
• Application Number:
  US10/432,094
• Publication Number:
  US 20040131747A1
• Time in Patent Office: 2,506 Days
• Field of Search: 426/656, 426/634, 426/632
• US Class Current: 426/632
• CPC Class Codes: A23G 1/305 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 2200/00 containing organic compounds, e.g. synthetic flavouring agents
• CPC Class Codes: A23G 2200/08 containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
• CPC Class Codes: A23G 2200/10 containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
• CPC Class Codes: A23G 3/343 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23G 3/40 characterised by the fats used containing dairy products A23G3/46
• CPC Class Codes: A23G 3/54 Composite products, e.g. layered, coated, filled
• CPC Class Codes: A23G 9/322 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 9/327 characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides butter, dairy cream or milkfat A23G9/40
• CPC Class Codes: A23G 9/48 Composite products, e.g. layered , laminated, coated, filled
• CPC Class Codes: A23G 9/52 Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• CPC Class Codes: A23J 1/14 from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• CPC Class Codes: A23L 11/07 Soya beans, e.g. oil-extracted soya bean flakes A23L11/30 takes precedence
• CPC Class Codes: A23L 13/426 Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols A23L13/422 takes precedence
• CPC Class Codes: A23L 2/66 Proteins
• CPC Class Codes: A23L 33/185 Vegetable proteins
• CPC Class Codes: A23L 7/126 Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/032 Citric acid
• CPC Class Codes: A23V 2250/5062 : Inulin
• CPC Class Codes: A23V 2250/5072 : Pectine, pectinate
• CPC Class Codes: A23V 2250/5488 : Soybean protein
• CPC Class Codes: A23V 2250/606 : Fructose
• CPC Class Codes: A23V 2250/636 : Trehalose
• CPC Class Codes: A23V 2250/702 : Vitamin A
• CPC Class Codes: A23V 2250/708 : Vitamin C
• CPC Class Codes: A23V 2300/34 : Membrane process

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 wt % of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has 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 NSI of at least about 80;

an MW₅₀ of at least about 400 kDa;

a flavor component which includes no more than about 2500 ppb 2-pentyl furan, 450 ppb 2-heptanone, 150 ppb E,E-2,4-decadienal, 350 ppb benzaldehyde, and/or 50 ppb E,E-2,4-nonadienal; and

an EOR of no more than about 0.75 mL, wherein the FOR is determined by suspending 10 mg of said oilseed material in 13 ml of 50 mM sodium phosphate having a pH of 7.0, adding 7 ml of corn oil to the suspension to form an emulsion, transferring 12 ml of the emulsion to a centrifuge tube, and centrifuging for 30 minutes.

2. 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.

3. The modified oilseed material of claim 1 having a viscosity slope of at least about 20 cP/min.

4. The modified oilseed material of claim 1 having a melting temperature of at least about 87°

C. and a bacteria load of no more than about 50,000 cfu/g.

5. The modified oilseed material of claim 1 having a turbidity factor of no more than about 0.95.

6. The modified oilseed material of claim 1 having a dry Gardner L value of at least about 85.

7. The modified oilseed material of claim 1 including at least about 1.4 wt. % cysteine as a percentage of total protein.

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

9. The modified oilseed material of claim 1 having no more than about 7000 mg/kg (dsb) sodium ions.

10. The modified oilseed material of claim 1 wherein the modified oilseed material is a modified soybean material including at least about 90 wt. % (dsb) protein.

11. The modified oilseed material of claim 1 having a substantially bland taste.

12. A protein supplemented food composition comprising a modified soybean material which comprises at least 85 wt. % protein on a dry solids basis;

wherein the modified soybean material has an MW₅₀ of at least about 400 kDa;

a melting temperature of at least 87°

C.; and

an EOR of no more than about 0.75 mL, wherein the FOR is determined by suspending 10 mg of said oilseed material in 13 ml of 50 mM sodium phosphate having a pH of 7.0, adding 7 ml of corn oil to the suspension to form an emulsion, transferring 12 ml of the emulsion to a centrifuge tube, and centrifuging for 30 minutes.

13. The food composition of claim 12 wherein the modified oilseed material includes at least about 90 wt. % (dsb) protein.

14. The food composition of claim 13 wherein said composition is a processed meat composition.

15. The food composition of claim 13 wherein said composition is a beverage composition.

16. The food composition of claim 13 wherein said composition is a confectionery composition.

17. The food composition of claim 13 wherein said composition is a frozen dessert composition.

18. The food composition of claim 13 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.

19. A modified soybean material comprising at least about 90 wt. % (dsb) protein;

wherein the modified soybean material has a MW₅₀ of at least about 400 kDa;

an NSI of at least about 80; and

an EOR of no more than about 0.75 mL, wherein the FOR is determined by suspending 10 mg of said oilseed material in 13 ml of 50 mM sodium phosphate having a pH of 7.0, adding 7 ml of corn oil to the suspension to form an emulsion, transferring 12 ml of the emulsion to a centrifuge tube, and centrifuging for 30 minutes.

20. The modified soybean material of claim 19 having a ratio of sodium ions to a total amount of sodium, calcium and potassium ions of no more than about 0.5.

21. The modified soybean material of claim 19 having a dry Gardner L value of at least about 85.

22. The modified soybean material of claim 19 having a viscosity slope of at least about 20 cP/min.

23. The modified soybean material of claim 19 having no more than about 7000 mg/kg (dsb) sodium ions.

24. The modified soybean material of claim 19 having a melting temperature of at least about 870C and a bacteria load of no more than about 50,000 cfu/g.

25. A protein supplemented food composition comprising a modified oilseed material which comprises at least about 85 wt. % (dsb) protein;

wherein the modified oilseed material has an MW₅₀ of at least about 400 kDa; and

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

C.; and

the modified oilseed material has an EOR of no more than about 0.75 mL, wherein the FOR is determined by suspending 10 mg of said oilseed material in 13 ml of 50 mM sodium phosphate having a pH of 7.0, adding 7 ml of corn oil to the suspension to form an emulsion, transferring 12 ml of the emulsion to a centrifuge tube, and centrifuging for 30 minutes.

26. The food composition of claim 25 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.

27. The food composition of claim 25 wherein the modified oilseed material has a viscosity slope of at least about 20 cP/min.

28. The food composition of claim 25 wherein the modified oilseed material has a melting temperature of at least about 87°

C. and has a bacterial load of no more than about 50,000 cfu/g.

29. The food composition of claim 25 wherein the modified oilseed material has a turbidity factor of no more than about 0.95.

30. The food composition of claim 25 wherein the modified oilseed material has a dry Gardner L value of at least about 85.

31. The food composition of claim 25 wherein the modified oilseed material has an NSI of at least about 80.

32. The food composition of claim 25 wherein the modified oilseed material comprises modified soybean material.

33. The food composition of claim 25 wherein the modified oilseed material includes at least about 90 wt. % (dsb) protein.