Soy protein products and methods for producing soy protein products

Abstract

A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.

Description

[0001] 1. Field of the Invention[0002] This invention relates to new and useful soy products and methods for producing the products.[0003] 2. Prior Art[0004] The increasing evidence that a proper diet is linked to good health and the prevention of diseases has led consumers to demand products that help develop healthy diets with more nutrients and less fat, cholesterol, and calories. Food processors interested in satisfying consumer demand are looking at healthy ingredients to develop such food products. One source for healthy ingredients is the soybean. The increasing evidence that soybeans may help prevent and treat certain diseases, such as heart disease and cancer, has renewed consumer and processor interest in soybeans as a source for foods and ingredients. Food processors are familiar with many uses of soybeans because of their multifunctional value, natural ingredients, and reasonable prices.[0005] Many processors prefer to use soybeans because of their high protein content a...

AI Technical Summary

Benefits of technology

[0009] As enzyme technology and enzyme availability has grown, enzymatic treatments have become feasible. The enzyme combinations and unit operations are combined in his invention to produce an integrated process for all protein products. In the integrated process of this invention, the use of heat and the resulting decrease in PDI is avoided. It is now possible to achieve up to and grater than 99% protein yield for soy protein concentrate, greater than 8-% yield for soy protein isolated, a PDI of greater than 50%, and products without the expected beany flavor found in most soy meals.

Problems solved by technology

Food processors have been careful and reluctant to use soybeans as ingredients in their finished products because soybeans have several negative factors.

Third, because the protein solubility is reduced and the trypsin-inhibitors have not been completely deactivated, the body absorbs less protein.

Unfortunately, the trypsin does not cleave the amino acid bonds within the trypsin inhibitor proteins in soy meal.

The trypsin inhibitor protein-trypsin enzyme interaction causes the pancreas to produce excessive amounts of trypsin enzymes and thereby causes the pancreas to increase beyond its normal size.

Furthermore, the interaction also causes the body's ability to digest proteins to decrease dramatically.

Although the heat eliminates the trypsin inhibition problems, it decreases the digestibility of the other proteins because it denatures the other proteins present in the soy meal.

Thus, the use of heat results in denatured proteins, causing the NSI of the resulting product to decrease significantly.

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