Protein hydrolysates and method of making
AssigneeLeprino Foods Company
InventorsMadison Blanton, Richard Merrill, Shannan Guck
Life of this patent
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Abstract
Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.
Claims52
A method of making protein hydrolysates, wherein the method comprises:
- providing a solution comprising protein;
- adjusting a pH of the solution to about 10.4 or more to form a basic protein solution;
- and
- adding a protease enzyme to the basic protein solution, wherein the protease enzyme converts at least a portion of the protein to protein hydrolysates.
A method of making protein hydrolysates, wherein the method comprises:
- providing a solution comprising protein;
- cooling the protein solution to about 50° F. or less;
- adjusting a pH of the solution to about 8 or more;
- and
- adding a protease enzyme to the cooled, basic protein solution, wherein the protease enzyme converts at least a portion of the protein to protein hydrolysates.
A method of making protein hydrolysates, the method comprising:
- providing a solution comprising protein;
- adjusting a pH of the solution to about 8 or more to form a basic protein solution, wherein the basic solution is mixed for about 30 minutes or more;
- and
- adding a protease enzyme to the basic protein solution, wherein the protease enzyme converts at least a portion of the protein to protein hydrolysates.
A method of making protein hydrolysates, wherein the method comprises:
- providing a solution comprising protein;
- adjusting a pH of the solution to about 8 or more;
- and
- adding a non-alkaline protease enzyme to the basic protein solution, wherein the protease enzyme converts at least a portion of the protein to protein hydrolysates.
A method of making whey protein hydrolysate, the method comprising:
- (a) providing a solution comprising about 1% by wt. of whey protein concentrate;
- (b) cooling the solution to about 45° F.;
- (c) adjusting the pH of the solution to about 10.4 by adding a pH adjuster selected from the group consisting of a strong base, a sequestrant, and a mixture of a strong base and a sequestrant;
- (d) mixing the solution at the 45° F. temperature;
- (e) adding a protease enzyme to the solution, wherein the protease enzyme is added in an amount of about 0.5% by weight of the whey protein concentrate;
- (f) mixing the solution either for 24 hours or until the pH drops to about 9.5 or less, and wherein the protease enzyme converts at least a portion of the whey protein to whey protein hydrolysates;
- (g) incubating the solution at about 90° F. to about 140° F. for about 30 to about 300 minutes;
- (h) heating the solution to about 180° F. for about 10 minutes;
- (i) removing water from the solution to form a concentrate;
- and
- (j) drying the concentrate to form a solid composition comprising the whey protein hydrolysate.
A water-soluble food additive comprising:
- a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate, wherein the protein hydrolysates in the mixture have an average molecular weight of about 2000 to about 10,000 Daltons.
A water-soluble food additive comprising:
- a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate, wherein the protein hydrolysates in the mixture have an average Q value of about 1300 or less.
A method of making a protein added confectionary, the method comprising:
- mixing a sweetener and a solid fat into a first mixture;
- heating the first mixture until the solid fat begins to melt;
- adding a compound comprising protein hydrolysates to the melted mixture, wherein the protein hydrolysates have an average molecular weight of about 2000 to about 10000 Daltons;
- adding a liquid dairy product to the melted mixture to form a protein fortified confectionary mixture;
- cooking the confectionary mixture into the confectionary.
A method of making a protein fortified beverage, the method comprising:
- mixing water and protein hydrolysates to the first mixture, wherein the protein hydrolysates have an average molecular weight of about 2000 to about 10000 Daltons adding one or more additional ingredients to the water to form a raw beverage;
- and
- heating the raw beverage to form the protein fortified beverage.
A method of making protein hydrolysates, wherein the method comprises:
- providing a solution comprising protein;
- adjusting a pH of the solution to an alkaline pH to form a basic protein solution;
- and
- adding an acid protease enzyme to the basic protein solution, wherein the acid protease enzyme converts at least a portion of the protein to protein hydrolysates.
A method of making protein hydrolysates, wherein the method comprises:
- providing a solution comprising protein;
- adjusting a pH of the solution to greater than 8 to form a basic protein solution;
- and
- adding a neutral protease enzyme to the basic protein solution, wherein the neutral protease enzyme converts at least a portion of the protein to protein hydrolysates.
A composition comprising protein hydrolysates, wherein the composition is heat stable at a temperature of about 190° F. or more for about 5 minutes or more, and the composition has a bitterness equivalent of about 0.03 mg/ml or less of quinine hydrochloride.
Dependencies are inferred from the claim text.