Soy protein concentrate having high isoflavone content and process for its manufacture
AssigneeSolae, LLC
InventorNavpreet Singh
Life of this patent
Estimating the term…
Abstract
A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-digestible oligosaccharides from protein, while retaining isoflavones and saponins with protein. The soy protein concentrate with a low non-digestible oligosaccharide and high isoflavone and saponin content is useful as a milk substitute and in drink mixes as well as an ingredient in other nutrition and health products.
Claims33
A method for manufacturing a soy protein concentrate comprising the steps of:
- (a) providing a substantially defatted soybean material;
- (b) adding water to said material to form a slurry;
- (c) removing fiber from said slurry to produce a suspension;
- and
- (d) ultrafiltering said suspension using a membrane having a molecular weight cutoff of up to 30,000 to reduce the amount of oligosaccharides and to produce a product having a protein content of at least 70 wt. % of total dry matter and an isoflavone content of at least 2 mg/g of total dry matter.
A method for manufacturing a soy protein concentrate comprising the steps of
- (a) providing a defatted soybean material;
- (b) adding water to said material to form a slurry having about 5 and 15% solids;
- (c) adjusting the pH of said slurry to about 7 to 7.5 with sodium hydroxide;
- (d) removing fiber from said slurry by centrifugation to produce a suspension;
- (e) pasteurizing said suspension;
- (f) ultrafiltering said suspension using a membrane having a molecular weight cutoff of up to 30,000 to produce a retentate;
- (h) pasteurizing said retentate by jet cooking at a temperature above about 93° C.;
- (i) spray drying said retentate to form a product;
- and
- (j) recovering said product having a protein content of at least 70 wt. % of total dry matter and at least 2 mg of isoflavones per g of total dry matter.
A soy protein concentrate comprising a protein content of at least 70 wt. % of total dry matter, at least 2 mg of isoflavones per g of total dry matter, and less than 3 wt. % crude fiber of total dry matter.
A method for manufacturing a soy protein concentrate comprising the steps of:
- (a) providing a defatted soybean material;
- (b) adding water to said material to form a slurry;
- (c) removing fiber from said slurry to produce a suspension;
- and
- (d) ultrafiltering said suspension using a membrane having a molecular weight cutoff of 1,000,000 to remove non-digestible oligosaccharides and to produce a product having a protein content of at least 70 wt. % of total dry matter and an isoflavone content of at least 2 mg/g of total dry matter.
Dependencies are inferred from the claim text.