Method of deflavoring soy-derived materials

A soybean flavor technology, applied in the preparation of alcoholic beverages, vitamin-containing food ingredients, food ion exchange membrane method, etc., to achieve high water solubility and water retention effect

Inactive Publication Date: 2005-03-23
KRAFT FOODS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Nothing in these patents teaches or suggests anything about controlling pH during the ultrafiltration process

Method used

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  • Method of deflavoring soy-derived materials
  • Method of deflavoring soy-derived materials
  • Method of deflavoring soy-derived materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1. Soy protein isolate (Protein technology International (PTI); St. Louis, MO) was hydrated with tap water to make the concentration 10%. The aqueous composition is mixed with a magnetic stirrer until all the soy protein isolate is completely dispersed. The pH of the mixture was adjusted to 11.0 with sodium hydroxide. Then, the pH-adjusted composition was placed in a dialysis tube (Spectrum, Inc) with a molecular weight pore size of 3500, and tap water was allowed to continuously flow through the outside of the dialysis tube for about 4 hours; the pH value remained greater than 9 during the dialysis process. The composition retained in the dialysis tube was poured into a glass beaker, neutralized, and the smell and taste were evaluated. The composition after dialysis was compared with a sample treated by the same method but with a pH of 6.7 and another sample with neither dialysis nor pH adjustment. A blind evaluation conducted by several people showed that only the...

Embodiment 2

[0056] Example 2. Using soybean milk (Devansoy Farms, Carrol, Iowa) to make a 10% aqueous composition, perform a similar test, and then adjust the pH as in Example 1 and dialyze overnight. After treatment, the pH value of the sample was 8.8 and the smell and taste were significantly improved.

Embodiment 3

[0057] Example 3. Example 2 was repeated using fresh soybean milk prepared by soaking, bleaching and then grinding the soybeans and separating the soybean milk from the powder residue. As mentioned above, after adjusting the pH value and dialysis, it was found that the taste and smell of soy milk were significantly improved.

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Abstract

Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

Description

Technical field [0001] The present invention generally relates to a method of processing soybean-derived material for use in a variety of foods. Furthermore, the present invention relates to a method for deodorizing soybean material so that the soybean material can be accepted in a wide range in the food industry. Background technique [0002] In recent years, soy protein has been widely used in the food industry due to the health benefits obtained after its application. In some applications, the taste of soy material is not offensive. However, in some applications, such as milk substitutes, beverages and similar products, the flavor present in soy materials prevents them from being easily accepted by consumers. Therefore, in order to expand the application range of soybean materials, the inventors of the present application tried to find a way to reduce the amount of flavor components in soybean materials. However, the methods currently used to separate flavor compounds from oth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A23C11/10A23G1/00A23G1/44A23G1/48A23G1/56A23G3/00A23G3/34A23G3/44A23G3/48A23J1/14A23J3/16A23L1/305A23L5/49A23L11/00A23L11/30A23L13/60C12G3/02
CPCA23L1/211A23G2200/14A21D13/064A23G3/48A23L1/2006A23L1/3056A23L1/2115A23J3/16A23V2300/34A23J1/14A23V2002/00A23G1/56A23G2200/10A23C11/103A23G1/44A23L1/3175A23G3/346A23G3/44A23G1/48A23L1/3055A23L11/07A23L11/30A23L11/34A23L33/185A23L33/19A23L13/65A23L11/65A23V2250/70A23V2250/156A23V2250/54246A23V2250/54252A23V2250/5432A23V2250/5488A23V2250/6416A23V2250/5114A23V2250/5118A23V2250/1842A23V2200/21A23V2200/15
Inventor A·阿卡舍R·L·梅巴赫
Owner KRAFT FOODS INC
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