Soy protein isolate and process for its manufacture
AssigneeSolae, LLC
InventorsMyong Cho, Richard Shen, Robert Mooshegian
Life of this patent
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Abstract
A soy protein isolate and method for preparing the same are disclosed. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy protein isolate can be used in acidic beverage formulations.
Claims24
A soy protein isolate comprising soy protein material having an average molecular weight of from about 12,000 Daltons to about 18,000 Daltons and a degree of hydrolysis of from about 50 STNBS to about 70 STNBS, wherein the soy protein isolate has a soluble solids index of from about 80% to about 100% at a pH of from about 7.0 to about 7.8, an average particle size of from about 15 μM to about 60 μM, and greater than 99% homogeneity in water at a pH of from about 7.0 to about 7.8 after 30 minutes, and wherein the soy protein isolate has greater than 90% homogeneity in water at a pH of from about 7.0 to about 7.8 after 2 hours.
A ready-to-drink acidic beverage comprising a soy protein isolate comprising a soy protein material having an average molecular weight of from about 12,000 Daltons to about 18,000 Daltons, and a degree of hydrolysis of from about 50 STNBS to about 70 STNBS, and wherein the soy protein isolate has an average particle size of from about 15 μM to about 60 μM.
A process for producing a soy protein isolate, the process comprising:
- dispersing white flakes produced from soybeans in a liquid to produce a soy protein extract;
- separating insoluble material from the soy protein extract to form a soluble soy protein extract;
- adjusting the pH of the soluble soy protein extract to about the isoelectric point of soy protein with an acid to form a precipitated soy protein mixture;
- centrifuging the precipitated soy protein mixture and decanting the supernatant to form a soy protein curd;
- diluting the soy protein curd with water to form a soy protein slurry;
- adjusting the pH of the soy protein slurry to a pH of from about 9.5 to about 10.5 with a base to form a pH-adjusted soy protein slurry;
- heating and reacting the pH-adjusted soy protein slurry with an enzyme without maintaining the pH level to form an enzyme hydrolyzed soy protein mixture;
- and
- adjusting the pH of the enzyme hydrolyzed soy protein mixture with an acid to a pH of from about 7.0 to about 7.6;
- wherein the enzyme hydrolyzed soy protein mixture is the soy protein isolate.
Dependencies are inferred from the claim text.