Functional protein products
AssigneePhillips Petroleum Company
InventorLucas K. Shay
Life of this patent
Estimating the term…
Abstract
A comestible whipped protein product produced by treating yeast cells for nucleic acid reduction under basic and acidic conditions followed by treating the nucleic reduced cells with a relatively high temperature short-time heat-shock, and whipping.
Claims31
A functional protein product produced by the steps comprising:
- (a) base-treating nucleic acid-containing microbial yeast cells as an aqueous suspension of about 10 to 25 weight percent cells with ammonium or alkali metal hydroxide at a pH of about 9 to 9.5, a temperature of about 90.degree. to 95.degree. C., for a time of about 20 to 40 minutes,
- (b) water-washing the base-treated cells with water,
- (c) acid-treating the washed base-treated cells as an aqueous suspension of about 10 to 25 weight percent cells with sulfuric acid at a pH of about 3 to 5 for about 20 to 50 minutes at a temperature of about 80.degree. to 95.degree. C.,
- (d) water-washing the acid-treated base-treated cells,
- (e) creaming the acid-treated base-treated microbial yeast cells by admixing with sufficient water to prepare a cream containing about 10 to 25 weight percent cells, and
- (f) heat-shocking said cream under heat-shock conditions at a temperature of about 110.degree. C. to 160.degree. C. for a time of about 40 to 200 seconds.
- thereby preparing a functional protein product.
A functional protein product emulsion comprising said admixture of claim 51 in further admixture with at least one of a gas and an edible oil sufficient to produce a protein product emulsion.
The process of preparing a functional protein product by the steps comprising:
- (a) base-treating nucleic acid-containing microbial yeast cells as an aqueous suspension of about 10 to 25 weight percent cells with ammonium or alkali metal hydroxide at a pH of about 9 to 9.5, a temperature of about 90.degree. to 95.degree. C., for a time of about 20 to 40 minutes,
- (b) water-washing the base-treated cells,
- (c) acid-treating the washed base-treated cells as an aqueous suspension of about 10 to 25 weight percent cells with sulfuric acid at a pH of about 3 to 5 for about 20 to 50 minutes at a temperature of about 80.degree. to 95.degree. C.,
- (d) water-washing the acid-treated base-treated cells,
- (e) creaming the acid-treated base-treated microbial yeast cells by admixing with sufficient water to prepare a cream containing about 10 to 25 weight percent cells, and
- thereby preparing a functional protein product.
The process of claim 64 further incorporating said functional protein product into a foodstuff.
Dependencies are inferred from the claim text.