Preparation of milk substitute
AssigneeNovo Industri A/S
InventorHans A. S. Olsen
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Abstract
Preparation of a proteinaceous material suited for use in milk substitutes by treatment of crude vegetable proteins such as soy flour, faba bean flour and the like with an SPS-ase preparation. In addition to conversion of the vegetable protein, the treatment hydrolyzes the soluble polysaccharide content in the crude vegetable protein into predominantly mono- and di-saccharides, including dissolving +hydrolyzing previously insoluble polysaccharides.
Claims3
A method for converting crude forms of vegetable protein into a water-soluble proteinaceous and carbohydrate material characterized by water solubility and dispersibility at pH 4-5 and by a preponderance of mono- and di-saccharides for the carbohydrate content which comprises treating the crude vegetable protein suspended in aqueous medium with an SPS-ase preparation said SPS-ase being characterized as capable of degrading the water-soluble polysaccharide which binds to soy protein.
Dependencies are inferred from the claim text.