Method for preparing food grade coagulated potato protein concentrate

A technology of concentrated protein and potatoes, which is applied in dairy products, milk preparations, plant protein processing, etc., and can solve the problems of grit, insolubility, and bad taste

Pending Publication Date: 2018-01-02
艾维贝皇家合作公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coagulated potato protein concentrates produced according to the methods disclosed in literature and referenced patent publications have the disadvantage that they are insoluble and also have the ability to produce grittiness or bad mouthfeel

Method used

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  • Method for preparing food grade coagulated potato protein concentrate
  • Method for preparing food grade coagulated potato protein concentrate
  • Method for preparing food grade coagulated potato protein concentrate

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0060] 10 000 g of potato juice collected from a conventional starch manufacturing process was centrifuged at 3000 x G for 3 min to remove residual starch and fiber particles. Adjust the pH to 3.5. The juice was further heated with steam in a steam autoclave to 130° C. for 3 minutes. The obtained protein slurry was cooled to 40°C. The protein slurry was further centrifuged at 3000 xG for 3 minutes, the supernatant discarded and the resulting pellet mixed with 6 000 g of fresh water. The protein slurry was then mixed for 10 min before centrifugation at 3000 x G for 3 min. The supernatant was again discarded and the pellets were mixed with 6000 g of fresh water during 10 minutes. The protein slurry was centrifuged at 3000 x G for 3 minutes and the supernatant discarded. The pellets were then diluted with fresh water to a content of 10-15% on a dry matter (DM) basis to achieve a viscosity suitable for homogenization in a homogenizer. The slurry was homogenized at 800 bar and...

example 2

[0062] Potato juice from a conventional starch manufacturing process was pumped through a cyclone tank to remove residual fibers and starch granules, then the pH was adjusted to 5.3. The juice was further heated with steam in a steam autoclave to 130° C. for 3 minutes and then dehydrated in a decanter. The protein cake obtained after dehydration was mixed with fresh water to form a slurry with a protein content of 13% on dry matter (DM), and the pH was adjusted to 3.5 with acid. The slurry was heated to 50°C, after which the protein was washed with fresh water through a hydrocyclone. Use equal volumes of protein slurry and fresh water for hydrocyclone washes. The concentrate from the hydrocyclone was diluted with fresh water to a concentration of 3% and dehydrated in a decanter to a content of 40% based on dry matter (DM). The protein cake was further dried in a spin flash dryer to a moisture content of less than 10%. The dry powder is then milled in a conventional classifi...

example 3

[0064] Potato juice from a conventional starch manufacturing process was pumped through a cyclone tank to remove residual fibers and starch granules, then the pH was adjusted to 5.3. The juice was further heated with steam in a steam autoclave to 130° C. for 3 minutes and then dehydrated in a decanter. The protein cake obtained after dehydration was mixed with fresh water to form a slurry with a protein content of 13% on dry matter basis and the pH value was adjusted to 3.5 with acid. The slurry was heated to 50°C, after which the protein concentrate was washed with fresh water through a hydrocyclone. Use equal volumes of protein slurry and fresh water for hydrocyclone washes. The concentrate from the hydrocyclone was diluted with fresh water to a content of 13% on dry matter before performing the second hydrocyclone wash. The concentrate obtained after the second wash was then dewatered on a rotating vacuum drum to a content of 35% on dry matter. The protein cake was furth...

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Abstract

A method for the preparation of a food grade coagulated potato protein concentrate is disclosed. The method comprises the steps of a) separating fibers and starch from a potato pulp, wherein a potatofruit juice containing potato protein is obtained, b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained, c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg / kg protein concentrate,and d) actively reducing the particle size of the of potato protein particles by physical means in the way that a coagulated potato protein concentrate is obtained in which 90 % of the particles havea particle size of less than 55 [mu]m. A food grade coagulated potato protein concentrate produced with the method, use of the food grade coagulated potato protein concentrate in a food product, and afood product for human use comprising the food grade coagulated potato protein product are also disclosed.

Description

technical field [0001] The present invention relates to a process for the preparation of a food-grade coagulated potato protein concentrate, to such a food-grade coagulated potato protein concentrate, to its use as an ingredient in a food product, and to such a food-grade coagulated potato concentrate comprising said food-grade coagulated potato protein concentrate protein food product. Background technique [0002] Native potato starch is an important ingredient in the food industry. The manufacturing process begins with grinding the potatoes to release the fiber, starch and juice into the potato pulp. The potato pulp is further processed to separate and purify the starch and fibers, which are used as food ingredients. Juice separated from starch and fiber is considered a protein-rich side stream and has been used as a low-value fertilizer in the past. Juice contains nutrients like compounds containing potassium, phosphorus and nitrogen, as well as potato protein. To ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/16A23J3/14
CPCA23J1/16A23J3/14A23L33/105A23C9/152A23V2002/00
Inventor 卡勒·约翰逊马蒂亚斯·萨缪尔森
Owner 艾维贝皇家合作公司
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