Preparation of food products
AssigneeAgricultural Production and Vegetable Products, Ltd.
InventorIain F. Duthie
Life of this patent
Estimating the term…
Abstract
An aqueous slurry of legume seeds is subjected to amylolytic enzyme treatment, preferably by .alpha.-amylase followed by amyloglucosidase. The dry starting material or the slurry may be divided into protein-enhanced and protein-depleted fractions to facilitate treatment. Lipid and/or methionine derivatives may also be added, and the resultant product optionally treated with aldehyde. The products find application as milk-replacers, food ingredients and foods for human and non-human mammals.
Claims29
A process for preparing food product containing readily-assimilable nutrients in the form of protein and low molecular weight carbohydrates comprising,
- treating an aqueous liquid slurry, having a pH of 8 or less, of comminuted vegetable tissue selected from the group consisting of ground legume material and flaked legume material, the weight ratio of said legume material to said aqueous liquid being from 1:1 to 1:15 on a dry matter basis, said legume material being derived from edible seeds of leguminous plants belonging to the family Leguminosae and having a protein content of from 15 to 48% and a starch content of from 35 to 75% and having a lipid content of 0.5 to 5.0% on a dry matter basis or being derived from legumes of the genus Lupinus having a protein content of from 40 to 50%,
- with from 0.25 to 5.0 grams, per kilogram of dry legume material, of an amylolytic enzyme preparation having from 1000 to 1500 SKB units of .alpha.-amylase activity per gram at a temperature of 40.degree. to 100.degree. C. and for a period of from 2 to 120 minutes to liquefy and hydrolyse starch contained in said legume material to dextrins, adjusting the pH of the slurry to a value of from the natural value to 10, stirring for a period sufficient to solubilise protein contained in said legume material and adding lipid material in the presence of an emulsifying agent and in a manner such as to form a stable dispersion of lipid globules coated with solubilised protein, said natural value being the pH of the mixture obtained when whole or hulled legume materials is slurried with aqueous liquid of about neutral pH, adding to the amylolytic enzyme-treated legume material an aldehyde under conditions such as to form a reaction product of the aldehyde and protein derived from said legume material around the particles or globules of lipid material, said aldehyde/protein reaction product being substantially insoluble at a pH greater than 5 and substantially soluble at a pH less than 4.
A process for preparing food product containing readily-assimilable nutrients in the form of protein and low molecular weight carbohydrates comprising,
- treating an aqueous liquid slurry, having a pH of 8 or less, of comminuted vegetable tissue selected from the group consisting of ground legume material and flaked legume material, the weight ratio of said legume material to said aqueous liquid being from 1:1 to 1:15 on a dry matter basis, said legume material being derived from edible seeds of leguminous plants belonging to the family Leguminosae and having a protein content of from 15 to 48% and a starch content of from 35 to 75% and having a lipid content of 0.5 to 5.0% on a dry matter basis or being derived from legumes of the genus Lupinus having a protein content of from 40 to 50%, with from 0.25 to 5.0 grams, per kilogram of dry legume material, of an amylolytic enzyme preparation having from 1000 to 1500 SKB units of .alpha.-amylase activity per gram at a temperature of 40.degree. to 100.degree. C. and for a period of from 2 to 120 minutes to liquefy and hydrolyse starch contained in said legume material to dextrins, incorporating a nutrient methionine compound into the amylolytic enzyme-treated legume material and adding an aldehyde to the amylolytic enzyme-treated legume material under conditions such as to form a reaction product of the aldehyde and protein derived from said legume material around the particles or globules of methionine derivative, said aldehyde/protein reaction product being substantially insoluble at a pH greater than 5 and substantially soluble at a pH less than 4.
A process for preparing a food product comprising raising the temperature of an .alpha.-amylase-containing aqueous liquid slurry of legume material selected from the group consisting of ground legume material and flaked legume material, said legume material being derived from edible seeds of leguminous plants belonging to the family Leguminosae and having a protein content of from 15 to 48% and a starch content of from 35 to 75% and having a lipid content of from 0.5 to 5.0% on a dry matter basis or being derived from legumes of the genus Lupinus having a protein content of from 40 to 50%, the slurry having a pH of from 5.0 to 8.0, said slurry from 0.25 to 5.0 grams per kilogram of dry legume materials, of .alpha.-amylase preparation having from 1000 to 1500 SKB units .alpha.-amylase activity per gram, the weight ratio of said legume material to said aqueous liquid being from 1:1 to 1:15, on a dry matter basis, to a temperature of from 40.degree. to 100.degree. C. and maintaining the temperature so attained for a period of from 2 to 120 minutes, incorporating a nutrient methionine compound into the .alpha.-amylase-treated legume material and adding to the .alpha.-amylase-treated legume material an aldehyde under conditions such as to form a reaction product of the aldehyde and protein derived from said legume material around the particles or globules of nutrient methionine compound, said aldehyde/protein reaction product being substantially insoluble at a pH greater than 5 and substantially soluble at a pH less than 4.
A process for preparing food product comprising raising the temperature of an .alpha.-amylase containing aqueous liquid slurry of hulled and ground or flaked legume material, said legume material being derived from edible seeds of leguminous plants belonging to the family Leguminosae and having a protein content of from 15 to 48% and a starch content of from 35 to 75% and having a lipid content of from 0.5 to 5.0% on a dry matter basis or being derived from legumes of the genus Lupinus having a protein content of from 40 to 50% with aqueous liquid having a pH of from 5.0 to 8.0, said slurry containing from 0.25 to 5.0 grams per kilogram of dry legume material, of .alpha.-amylase preparation having from 1000 to 1500 SKB units .alpha.-amylase activity per gram, the weight ratio of said legume material to said aqueous liquid being from 1:1 to 1:15, on a dry matter basis, to a temperature of from 40.degree. to 100.degree. C., maintaining the temperature for a period of from 2 to 120 minutes, lowering the slurry temperature to 40.degree. to 75.degree. C. and adjusting the slurry pH to from 3.0 to 7.0 and treating the slurry with from 0.25 to 6.25 grams per kilogram of dry legume material of an amyloglucosidase activity per gram for a period of up to 10 hours to hdrolyse the starch and dextrins to dextrose and di- and tri-saccharides and elevating the temperature of the resultant slurry to a temperature of from 40.degree. to 80.degree. C. and its pH to a value of from 5.0 to 9 after starch and dextrin hydrolysis, incorporating a nutrient methionine compound into the amyloglucosidase-treated material and adding to the amyloglucosidase-treated legume material, an aldehyde under conditions such as to form a reaction product of the aldehyde and protein derived from said legume material around the particles or globules of nutrient methionine compound, said aldehyde/protein reaction product being substantially insoluble at a pH greater than 5 and substantially soluble at a pH less than 4.
Dependencies are inferred from the claim text.