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US 7,118,776 B2Granted
Phytase-treated acid stable soy protein products
AssigneeSolae, LLC
InventorsTheodore M. Wong, Shaowen Wu, Cheng Shen
Life of this patent
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Abstract
This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 μmol/g, with (B) a hydrated protein stabilizing agent and (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid, wherein the acidic beverage composition has a pH of from 3.0 to 4.5.
Claims45
An acidic beverage composition, comprising;
- (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 μmol/g protein material prior to hydration, wherein the protein material, prior to hydration, is prepared by a process comprising:
- preparing an aqueous extract from a protein containing plant material,
- adjusting the pH of the extract to a value of from about 4 to about 5 to precipitate the protein material,
- separating the precipitated protein material and forming a suspension of the precipitated protein material in water,
- adjusting the pH of the suspension to a value of from about 3.5 to about 6 to form a partially solubilized protein material in water,
- adding a phytase to the partially solubilized protein material in water to form a phytase treated protein material,
- pasteurizing the phytase treated protein material at a temperature of 305° F.;
- and
- drying the protein material;
- and
- (B) a hydrated protein stabilizing agent comprising a polysaccharide hydrolysate and
- (C) at least one flavoring material comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid,
- wherein the acidic beverage composition has a pH of from 3.0 to 4.5.
10 more elements
An acidic beverage composition, comprising;
- (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 μmol/g protein material prior to hydration, wherein the protein material, prior to hydration, is prepared by a process comprising:
- preparing an aqueous extract from a protein containing plant material,
- adding a phytase to the aqueous extract to form a phytase extract,
- adjusting the pH of the phytase extract to a value of from about 4 to about 5.5 to precipitate the protein material,
- separating the precipitated protein material and forming a suspension of the precipitated protein material in water,
- adjusting the pH of the suspension to a value of from about 6.7 to about 7.4 to form a solubilized protein material in water,
- pasteurizing the phytase treated protein material at a temperature of 305° F.;
- and
- drying the protein material;
- and
- (B) a hydrated protein stabilizing agent comprising a polysaccharide hydrolysate and
- (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid,
- wherein the acidic beverage composition has a pH of from 3.0 to 4.5.
10 more elements
An acidic beverage composition, comprising;
- (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 μmol/g protein material prior to hydration, wherein the protein material, prior to hydration, is prepared by a process comprising:
- preparing an aqueous extract from a protein containing plant material,
- adjusting the pH of the extract to a value of from about 4 to about 5 to precipitate the protein material,
- separating the precipitated protein material and forming a suspension of the precipitated protein material in water,
- adjusting the pH of the suspension to a value of from about 6.7 to about 7.4 to form a solubilized protein material in water,
- adding a phytase to the solubilized protein material in water to form a phytase treated solubilized protein material,
- pasteurizing the phytase treated protein material at 305° F.;
- and
- drying the protein material;
- and
- (B) a hydrated protein stabilizing agent comprising a polysaccharide hydrolysate and
- (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid,
- wherein the acidic beverage composition has a pH of from 3.0 to 4.5.
10 more elements
Dependencies are inferred from the claim text.