Soy protein concentrate with low non-digestible oligosaccharides and process for its production

A technology for soybean protein and concentrate, which is applied in biochemical equipment and methods, protein composition of vegetable seeds, and vegetable protein processing, etc., can solve the problems of complex processing of isolates, high cost of isolates, and high sodium content.

Inactive Publication Date: 2005-08-10
SOLAE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Isolates are free of dietary fiber and sometimes high in sodium, properties that may limit their ap...

Method used

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preparation example Construction

[0027] The present invention provides a process for the preparation of a protein concentrate comprising the steps of: providing a substantially defatted soy material; treating the material with an enzyme at an effective temperature and pH for an effective time; removing from the material either before or after the enzyme treatment fiber; inactivating enzymes after this treatment; and reducing the amount of carbohydrates by ultrafiltration so that the non-digestible oligosaccharides in the concentrate are less than 4.0% by weight of the total dry matter and the protein in the concentrate is at least 65.0% by weight of substance. The concentrate is then used in liquid or dry beverages, food or nutritional products.

[0028]In general, the method of the present invention includes: 1) dehulling all soybeans; 2) pressing the dehulled soybeans into flakes; 3) extracting soybean oil from the soybean flakes with a suitable solvent, such as hexane; Removal of solvent from defatted soy...

Embodiment 1

[0061] At 60°C, add 261.7 kg (577 pounds (lbs.)) of water to the mixing tank. Add 22.7 kg (50 lbs.) white soybean flakes. The pH was adjusted to 6.0 with hydrochloric acid. Add 22.7 grams (g) of Validase AGS enzyme. The slurry was mixed for 2 hours at 60°C. The pH of the enzyme-treated slurry was adjusted to 7.0 with 5% sodium hydroxide. The enzyme-treated, pH-adjusted slurry was injected into a Sharpless screw centrifuge at a rate of approximately 7.6 L per minute (2 gallons per minute, GMP). The liquid was jet cooked at 121.0°C. The jet cooked liquid was injected into an ultrafiltration membrane system with a 10000MWCO membrane. 25% of the original injected volume was removed as exudate. The retentate from the membrane system was spray dried with a high pressure pump feeding the nozzles. The spray-dried powder was subjected to sugar analysis by the method of Shukla, Fett Wissenschaft Technoligie, 89(2), pp. 75-79 (1987).

[0062] The soy protein concentrate contained...

Embodiment 2

[0064] At 60°C, 176.9 kg (390 pounds (lbs.)) of water was added to the mixing tank. Add 22.7 kg (50 lbs.) white soybean flakes. The pH was adjusted to 6.0 with hydrochloric acid. Add 22.7 grams (g) of Validase AGS enzyme. The slurry was mixed for 2 hours at 60°C. The pH of the enzyme-treated slurry was adjusted to 7.0 with 5% sodium hydroxide. Add 84.8 kg (187 lbs.) of water preheated to 60°C. The enzyme-treated, pH-adjusted slurry was injected into a Sharpless screw centrifuge at a rate of 2 gallons per minute (GPM). The liquid was jet cooked at 121.0°C. The jet cooked liquid was injected into an ultrafiltration membrane system with a 10000MWCO membrane. 75% of the original injected volume was removed as exudate. The retentate from the membrane system was spray dried with a high pressure pump feeding the nozzles. The dried product was analyzed to determine its content. The analysis results are shown in Table 1. All results are based on results without moisture unles...

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PUM

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Abstract

A soy protein concentrate having desirable flavor and functional properties, which is low in non-digestible oligosaccharides. The soy protein concentrate is substantially free of galactinol, a component which is present in soybeans which are developed to have a low non-digestible oligosaccharide content. The soy protein concentrate is also rich in isoflavones and also has a high Chymotrypsin Inhibitor (''CI'') content. The method for manufacturing the soy protein concentrate uses an enzyme such as a glycosidase enzyme, and retains the natural level of isoflavones occurring in soybeans.

Description

technical field [0001] The present invention relates to soy protein concentrates having an improved sugar profile and methods for their preparation. Background technique [0002] The benefits of soy protein are well documented in the literature. Consumers in developed countries are most concerned about cholesterol. It is well known that vegetable products do not contain cholesterol. For decades, nutritional research has shown that dietary inclusion of soy protein does lower serum cholesterol levels in at-risk populations. The higher the cholesterol, the more effectively soy protein reduces that level. [0003] The protein content of soybean is the highest among all cereals and legumes, about 40% by weight, while other legumes are 20-30% by weight, and cereals are about 8-15% by weight protein. Soybeans also contained 20.0% by weight oil, while the remaining dry matter was mainly carbohydrates (35.0% by weight). In soybeans, the protein and lipid bodies are contained in ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23J1/14A23L11/00A23J3/16A23L2/66
CPCA23V2002/00A23L2/66A23J1/148A23C11/103A23J3/16C12Y302/01022A23L11/65A23V2250/5488A23V2250/622A23V2250/632A23L2/38
Inventor 辛格·奈弗普瑞特
Owner SOLAE LLC
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