Nutritionally improved foodstuffs
AssigneeGeneral Foods Corporation
InventorsJacob Richard Feldman, Gerhard Julius Haas, Joaquin Castro Lugay
Life of this patent
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Abstract
Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.
Claims8
An improved process for preparing a bland, enzymatically hydrolyzed, soluble, nutritious, proteinaceous material comprising:
- a. obtaining a protein isolate;
- b. washing the isolate sufficiently to substantially remove off flavors and odors;
- c. preparing a slurry of the protein isolate and water;
- d. adjusting the slurry pH to between about 6 to 7;
- e. adding to the slurry a proteolytic enzyme mixture of ficin, papain, and neutral protease from B. Subtilis;
- f. incubating the resulting mixture for a period of time to hydrolyze the protein and solubilize from 50 to 90 percent of the protein to provide a soluble fraction having a molecular weight of from 200 to 2900;
- g. terminating the incubation by heating the mixture to a temperature sufficient to inactivate the enzymes and precipitate heat-insoluble fractions of the isolate;
- h. recovering the soluble protein fraction having a molecular weight from 200 to 2900;
- and
- i. drying the soluble protein fraction.
An improved process for preparing a bland, enzymatically hydrolyzed, soluble, non-gelatin, proteinaceous material comprising:
- a. obtaining a soy protein isolate;
- b. washing the isolate sufficiently to substantially remove off flavors and odors;
- c. preparing a slurry of the soy isolate in water;
- d. adjusting the slurry pH to between 6-7;
- e. adding to the slurry a proteolytic enzyme mixture of ficin and neutral protease from B. Subtilis;
- f. incubating the resulting mixture for a period of time to hydrolyze the protein and solubilize from 50 to 90 percent of the protein to provide a soluble fraction having a molecular weight of from 200 to 2900;
- g. terminating the incubation by heating the mixture to a temperature sufficient to inactivate the enzymes and precipitate heat insoluble fractions of the isolate;
- h. recovering the soluble protein fraction having a molecular weight from 200 to 2900;
- and
- i. drying the soluble protein fraction.
Dependencies are inferred from the claim text.