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Soy protein concentrate having high isoflavone content and process for its manufacture

一种大豆蛋白、浓缩物的技术，应用在蔬菜种籽的蛋白质组成、植物蛋白质加工、蛋白质食品成分等方向，能够解决没有教导大豆蛋白等问题

Inactive Publication Date: 2007-03-21
SOLAE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prior art also does not teach how to prepare soy protein with high saponin content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Disperse 23kg of soybean flour with a PDI of 86 into 236kg of water to form a slurry. The pH was adjusted to 7.5 with NaOH. The suspension was stirred at 60°C for 30 minutes and then centrifuged in a decanter centrifuge. The insoluble centrifuge cake was discarded, and the supernatant was heat-treated with a steam heater at 121° C. for 15 seconds. It was then cooled to 48.8°C in a jacketed tank. The suspension was filtered through a spiral membrane with a molecular weight cut off (MWCO) of 10,000, allowing 75 wt.% of the feed volume to permeate. The resulting retentate was steam heated at 93°C for 15 seconds. The retentate was then cooled to 60°C in a jacketed tank and spray dried. Analyze the product to determine its content.

[0078] The results of the two batches (Table 1) showed that the protein content in the product was 79.79 wt.% and 82.97 wt.% of the total dry matter. The total isoflavones are at least 2 mg / g total dry matter, and the total content of raff...

Embodiment 2

[0083] About 227 g of water is added to the mixing tank and heated to a temperature of about 60°C. Then, add about 45kg soybean cake in mixing tank, become slurry. The pH of the slurry was adjusted to about 7.1 using about 1400 ml of 4.5% NaOH solution. The slurry was mixed for 10 minutes at a temperature of 55-58°C and then transferred to the feed tank of the centrifuge containing about 303 liters of water preheated to about 60°C. The diluted slurry was mixed for 20 minutes at a temperature of 55-58°C and then fed to a Sharples bowl centrifuge at a feed rate of 7.6 liters / minute. The supernatant was steam heated to a temperature of about 127°C. The steam-heated supernatant is transferred to the membrane feed tank through a 100-mesh filter. Add about 10 g of sodium metabisulfite to the membrane feed tank. The supernatant was fed to an ultrafiltration membrane system containing a spiral membrane with MWCO of 10,000. During the membrane process, the temperature of the super...

Embodiment 3

[0086] About 227 g of water is added to the mixing tank and heated to a temperature of about 60°C. Then, add about 45kg soybean cake in mixing tank, become slurry. The pH of the slurry was adjusted to about 7.08 using about 1400 ml of 4.5% NaOH solution. The slurry was mixed for 10 minutes at a temperature of 55-58°C and then transferred to the feed tank of the centrifuge containing about 303 liters of water preheated to about 60°C. The diluted slurry was mixed for 20 minutes at a temperature of 55-58°C and then fed to a Sharples bowl centrifuge at a feed rate of 7.6 liters / minute. The supernatant was steam heated to a temperature of about 127°C. The steam-heated supernatant is transferred to the membrane feed tank through a 100-mesh filter. Add about 10 g of sodium metabisulfite to the membrane feed tank. The supernatant was fed to an ultrafiltration membrane system containing a spiral membrane with MWCO of 10,000. During the membrane process, the temperature of the supe...

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Abstract

A soy protein composition having a low non-digestible oligosaccharides and a high isoflavone and saponin content is made by a method that utilizes a membrane in an ultrafiltration process.

Description

technical field [0001] The present invention relates to soy protein concentrates having desirable flavor, functional and nutritional attributes. Background technique [0002] Many soy protein benefits have been reported. In the world of industrial products, cholesterol is an aspect that consumers are very concerned about. Plant products are known to contain no cholesterol. For decades, nutritional research has shown that foods containing soy protein can reduce serum cholesterol levels in people at risk. The higher the cholesterol content, the more effective soy protein is at reducing its levels. [0003] Soy has the highest protein content of all grains and legumes. In particular, soybeans contain about 40% protein, while other legumes contain 20-30%, and cereals contain about 8-15% protein. Soybeans also contain about 20% oil, while the remaining dry matter is mainly carbohydrates (35%). On a raw wet weight basis, soybeans contain about 35% protein, 17% oil, 31% carbo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16A23L1/305A23J1/14A23J3/00A23L11/00
CPCA23V2002/00A23J3/16A23L1/3055A23L33/185A23V2250/2116
Inventor 娜武普芮特·斯恩
Owner SOLAE LLC