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Acid-stable soy protein and fortified food or beverage

A soybean protein and acid beverage technology, applied in the field of soybean protein, can solve the problems of low protein, meal replacement, unsatisfaction, etc.

Inactive Publication Date: 2007-01-24
KERRY GRP SERVICES INT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Basically, beverages are too high in carbohydrates and too low in protein to replace meals with beverages, or to meet the high protein content of meals in common meal plans such as Atkins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This example illustrates the preparation of water soluble acid stabilized soy protein. In this example, soy protein was prepared by a high shear heating method.

[0031] Composition mass percentage

[0032] 3 isomerized soy protein powder 10.00

[0033] (80% protein)

[0034] Phosphoric acid (25%) 0.03

[0035] Potassium hydroxide (25%) 0.01

[0036] water 89.97

[0037] The 3-isomerized soybean protein powder used in this example was obtained from Nutriant Company (a branch of Kerry Corporation), and the phosphoric acid and potassium hydroxide were obtained from TAB Chemical Company.

[0038] 3 Isomerized soy protein powder was mixed with water at 70°F in a No. 11 Stephan mixer to achieve reconstitution in water. Record the pH and adjust to pH 7.1 if necessary (dilute potassium hydroxide to raise pH and dilute phosphoric acid to lower pH). The solution was heated to 130°F and then pumped into a high shear agitator using a Triclover PR 310M-U-UC6-S-T positive fee...

Embodiment 2

[0042] This example illustrates the preparation of water soluble acid stabilized soy protein. In this example, soy protein was prepared using a UHT direct steam process.

[0043] Composition mass percentage

[0044] Soy Curd - pH 4.5 (30% 30.00

[0045] TS)

[0046] Phosphoric acid (25%) 0.03

[0047] Potassium hydroxide (25%) 0.01

[0048] water 69.97

[0049] The soybean curd used in this example was obtained from the soybean protein preparation process of Nutriant Company, and the phosphoric acid and potassium hydroxide were obtained from TAB Chemical Company.

[0050] Acidified soybean curds were reconstituted in water by mixing with water at 70°F in an APV type CLV-25 multivertor. The curd is neutralized to pH 7.1 with dilute potassium hydroxide solution. The temperature of the solution was adjusted to 130°F and it was pumped through a Cherry Burell Model XLV UHT Steam Injection Sterilizer. The product temperature was adjusted to 285F using a back pressure of 60 p...

Embodiment 3

[0055] This example illustrates a beverage fortified with water soluble acid stabilized soy protein.

[0056] Composition mass percentage

[0057] White grape juice of Brix 67 8.00

[0058] concentrate

[0059] Apple Juice Concentrate 70 Brix 4.00

[0060] Shrinkage

[0061] Peach Juice Concentrate Brix 70 2.00

[0062] thing

[0063] Acid stabilized soybean flour (spray dried 3.50

[0064] dry, pH 3.8)

[0065] Sucralose 0.08

[0066] Peach Spice 0.80

[0067] Vanilla Spice 0.40

[0068] 10% aqueous solution of turmeric root 0.40

[0069] Sodium dihydrogen phosphate 0.10

[0070] 10% rouge aqueous solution 0.04

[0071] water 80.78

[0072] In this example, fruit juice concentrate was purchased from Treetop Company, sucralose was purchased from Splenda Company, peach flavor was purchased from Sunpure Company, vanilla flavor was purchased from Virginia Dare, sodium dihydrogen phosphate was purchased from FMC, and pigments (turmeric root and annatto) were purchased...

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PUM

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Abstract

A water-soluble acid stable soy protein, methods for making same and acidic food or acidic beverage fortified therewith. Particularly, this invention is useful in the pH range of 3.5 to 4.1 where other soy protein fortification methods do not work. The invention is comprised of a soy protein, a thermal treatment method to solubilize at least 90 % of the protein, an acidification of the protein to a point preferably significantly below the iso-electric value, and a partial neutralization to bring the product proximal to the intended pH of the application it will be used in.

Description

Background of the invention [0001] The present invention relates to soybean protein, in particular to water-soluble acid-stabilized soybean protein, to a method for preparing water-soluble acid-stabilized protein, and to food or beverage fortified with water-soluble acid-stabilized soybean protein. [0002] In a variety of applications, protein-fortified foods or beverages help to balance the nutrition of the product. Basically, beverages are too high in carbohydrates and too low in protein to replace meals with beverages, or to meet the high-protein component of meals in common meal plans such as Atkins. Some foods on the nutraceuticals market, such as yoghurt, also contain less than necessary protein. Because soy protein is rich in amino acids and has a high solubility at neutral pH, it is very feasible to use soy protein to fortify protein. Soy protein is poorly soluble in acidic foods or beverages (eg, pH below 4.5), forming tiny aggregate precipitates that make the prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23CA23J3/16A23L1/30A23L11/00
CPCA23J3/16
Inventor 丹尼尔·埃内斯托·贝尼特斯杰克·威廉·马格利达斯坦·西奥多·道德霍默·纳博·肖曼
Owner KERRY GRP SERVICES INT
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