Process for the production of hydrolyzed vegetable proteins using gaseous hydrochloric acid and the product therefrom
AssigneeCPC International Inc.
InventorDonald J. Hamm
Life of this patent
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Abstract
A process for the production of hydrolyzed vegetable proteins containing no detectable level of monocholorodihydroxypropanol and substantial flavor enhancement characteristics by using enzymatic hydrolysis of the protein followed by mild acid hydrolysis with gaseous hydrochloric acid and the product therefrom.
Claims26
A process for the production of hydrolyzed vegetable proteins containing no detectable level of monochlorodihydroxypropanol, which comprises:
- (a) hydrolyzing a protein by adding it to an aqueous solution of at least one protease;
- (b) separating the hydrolyzed soluble protein from any insoluble mass;
- (c) concentrating the hydrolyzed soluble protein to a low moisture content;
- (d) contacting the hydrolyzed soluble protein with gaseous hydrochloric acid for a period of not more than four (4) hours to substantially deamidate the hydrolyzate;
- and
- (e) neutralizing the deamidated hydrolyzate.
A process for the production of hydrolyzed proteins containing no detectable level of monochlorodihydroxypropanol, which comprises:
- (a) hydrolyzing a protein by adding to an aqueous solution of at least one protease;
- (b) adding an acid to the aqueous solution of step (a) to stop the enzymatic reaction;
- (c) separating the hydrolyzed soluble protein from any soluble mass;
- (d) concentrating the hydrolyzed protein from step (c) to a lower moisture content;
- (e) contacting the hydrolyzed soluble protein with gaseous hydrochloric acid for a period of not more than four (4) hours to provide a deamidated hydrolyzate;
- (f) neutralizing the deamidated hydrolyzate;
- (g) decolorizing and deodorizing the hydrolyzate from step (f);
- and
- (h) concentrating the hydrolyzate from step (g).
A hydrolyzed vegetable protein which has no detectable level of monochlorodihydroxypropanol which is clean and bland in flavor and which exhibits substantial flavor enhancement characteristics.
Dependencies are inferred from the claim text.