Soy protein product and process for its manufacture

A method for manufacturing a protein product comprising:

• (a) providing a substantially defatted soybean material;
• (b) treating said material with an enzyme at an effective temperature and pH for an effective time to achieve a combined monosaccharide and sucrose content of at least 10% of total dry matter in said product and a combined raffinose and stachyose content of less than 5% of total dry matter in said product;
• (c) removing fiber from said material before or after said treatment to achieve at least 60% protein of total dry matter in said product;
• (d) inactivating said enzyme after said treatment.

A method for manufacturing an enzyme treated, soy protein product comprising:

• (a) providing a soybean material having at least 50% protein (N×6.25);
• about 30-40% carbohydrates;
• about 5-10% moisture;
• less than about 1% fat and a protein dispersibility index of about 90 and being substantially free of galactinol;
• (b) slurrying said material with water, such that said slurry is about 10-20% solids;
• hydrochloric acid, such that the pH of said slurry is about 6-6.5, and an effective amount of a α-galactosidase enzyme;
• (c) reacting said slurry for about 1-4 hours at about 125-140 degrees Fahrenheit;
• (d) adjusting the pH of said reacted slurry to about 7-7.5 with sodium hydroxide;
• (e) centrifuging said pH adjusted, reacted slurry to form a cake and a liquor;
• (f) pasteurizing said liquor to inactive said enzyme;
• (g) concentrating said pasteurized liquor by means of evaporation or membrane filtration;
• (h) spray drying said concentrated liquor to form said product having at least 60% protein of total dry matter;
• a combined monosaccharide and sucrose content of at least 10% of total dry matter;
• a combined raffinose and stachyose content of less than 5% of total dry matter and less than 2% crude fiber of total dry matter.