Soy protein concentrate with low non-digestible oligosaccharides and process for its production
OwnerNavpreet Singhinventor
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Abstract
A soy protein concentrate having desirable flavor and functional properties, which is low in non-digestible oligosaccharides. The soy protein concentrate is substantially free of galactinol, a component which is present in soybeans which are developed to have a low non-digestible oligosaccharide content. The soy protein concentrate is also rich in isoflavones and also has a high Chymotrypsin Inhibitor (“CI”) content. The method for manufacturing the soy protein concentrate uses an enzyme such as a glycosidase enzyme, and retains the natural level of isoflavones occurring in soybeans.
Claims30
A soy protein concentrate, comprising:
- a protein content of at least 65.0 wt. % of total dry matter;
- a combined raffinose and stachyose content of less than about 4.0 wt. % of total dry matter;
- a crude fiber content of less than about 2.0 wt. % of total dry matter;
- and
- being substantially free of galactinol.
A method for producing a soy protein concentrate, comprising the steps of:
- (a) providing a substantially defatted soybean material;
- (b) mixing the material with water to form a slurry;
- (c) treating the slurry with an enzyme;
- (d) removing fiber from the slurry to provide a liquor;
- (e) inactivating the enzyme;
- and
- (f) removing carbohydrates and minerals by subjecting the liquor to ultrafiltration to provide a retentate.
Dependencies are inferred from the claim text.