Method of producing an egg white substitute material
AssigneeNovo Industri A/S
InventorHans A. S. Olsen
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Abstract
Method of producing an egg white substitute material from soy protein. The method comprises extraction of a defatted soy bean material at a pH between about 6.0 and 10.5, separation, subjection of the supernatant to one or more ultrafiltrations and proteolytic hydrolysis of the supernatant or some fraction thereof to a DH between 1 and 8. The hydrolyzed soy material exhibits both a superior whipping or emulsifying ability and a good nutritional value, and it has no bitter taste.
Claims17
In a method for producing an egg white substitute by water extracting defatted soybean material at a pH in the range of about 6-10.5, then subjecting the resulting extract to a hydrolyzing agent to effect proteolytic hydrolysis, with or without removal of the solid materials therefrom, and inactivating the hydrolyzing agent, the improvements which comprise:
- hydrolyzing said extract to a degree of hydrolysis in the range of from 1 to 8 thereafter inactivating the hydrolyzing agent;
- and
- removing solid materials from the extract, if not previously done, to produce therefrom a supernatant;
- then
- subjecting the hydrolyzed supernatant to ultrafiltration, and thereafter recovering the egg white substitute from the retentate.
Dependencies are inferred from the claim text.