Method of making a modified proteinaceous product and composition thereof
AssigneeCargill, Incorporated
InventorRita M. Delrue
Life of this patent
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Abstract
A process and composition thereof for making a proteinaceous product which comprises preparing an aqueous slurry of soy protein; treating the slurry by adjusting the pH to about 3.5 to about 6 and adding a viscosity reducing agent selected from the group consisting of a proteolytic enzyme and carbohydrase enzyme and an antioxidant, or mixtures thereof to form a pretreated slurry; heating the pretreated slurry, to a temperature not greater than 155.degree. C. such that the pretreated slurry does not contain a substantial amount of proteinaceous antinutritional factors and antigenicity factors; treating the pretreated slurry with a hydrolyzing agent from a source of alpha-galactosidase; and drying the proteinaceous material to form a soy product.
Claims50
A method of making a proteinaceous product by treating sources of vegetable protein and carbohydrates that contain non-starch polysaccharides to improve palatability, digestibility, and minimize proteinaceous antinutritional factors and antigenicity factors, which comprises:
- a) preparing an aqueous slurry of vegetable proteins and carbohydrates;
- b) adjusting the pH of the slurry between about 3.5 and about 6;
- c) pretreating the slurry to reduce the viscosity below about 4000 cps by reacting a viscosity reducing agent with the slurry;
- d) heating the slurry to a temperature between about 85.degree. C. and about 155.degree. C. for a period of time to substantially minimize proteinaceous antinutritional factors and antigenicity factors;
- e) cooling the slurry so that a hydrolyzing agent that is added in step (f) is not inactivated;
- f) hydrolyzing the slurry with a hydrolyzing agent from a source of alpha-galactosidase.
Dependencies are inferred from the claim text.