Soy protein products and methods for producing soy protein products

a technology of soy protein and products, applied in the field of soy products, can solve the problems of reducing the digestibility of other proteins, the increase of the pancreas beyond its normal size, and the dramatic decrease in the ability to digest proteins, so as to maximize the deactivation of trypsin inhibitors, the effect of reducing the molecular weight and being easy to diges

Inactive Publication Date: 2002-07-11
PREVOST JOHN E +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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.

Method used

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  • Soy protein products and methods for producing soy protein products
  • Soy protein products and methods for producing soy protein products
  • Soy protein products and methods for producing soy protein products

Examples

Experimental program
Comparison scheme
Effect test

example # 1

EXAMPLE #1

[0042] The following example shows the effectiveness of the invention. A test was performed to evaluate the effectiveness of the process. Soy meal, defatted according to the method of U.S. Pat. No. 5,707,673 and using propane as the oil-extractant was mixed with water and proteolytic enzyme in the following amounts:

1 Ingredient Amount (grams) Defatted Soy Meal 100.00 Water 200.00 ALCALASE 2.4 enzyme 0.6 Alpha-galactosidase enzyme 1.0 TOTAL 301.6

[0043] The ingredients were mixed into a Hobart 5 quart container and mixed for 5 minutes. The mixture was incubated at 50.degree. C. in an oven. Samples were taken every 30 minutes and tested for Urease activity. When the Urease activity reached a level of less than 0.2 pH increase between measurements, the incubation was stopped, and the samples were frozen and analyzed by Ralston Analytical Laboratories of St. Louis, Mo. As shown in the results, toasted soy meal is soy meal treated with heat to deactivate the trypsin inhibitors. ...

example # 2

EXAMPLE #2

[0044] Soy meal, defatted according to the method of U.S. Pat. No.: 5,707,673 and using propane as the oil-extractant was treated as follows. 5.5 kilograms of soy meal was mixed with 22 liters of water. The pH of the resulting slurry was adjusted to 8.0 using sodium hydroxide. The mixture was then wet-milled using a Fryma wet mill. The soy meal slurry was heated to about 50.degree. C. to 55.degree. C. and diafiltrated for about an hour over an ultra-filtration membrane having a molecular weight cut-off of about 9,000. Approximately 22 grams of PROTAMEX MG enzyme complex was then added to the slurry to deactivate the naturally-occurring trypsin inhibitors. The PROTAMEX MG treatment continued for about 3 hours, during which time the pH of the slurry dropped from 8.0 to about 7.0 and the .degree.Brix increased from 15.6 to about 16.6.

[0045] The pH of the slurry was then decreased to about 5.0 with hydrochloric acid, and 22 grams of ALPHA-GAL 600 AND 11 grams of VISCOZYME L we...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23J1/14A23L11/00A23L11/30
CPCA23J1/14A23L1/2113A23L11/33
Inventor PREVOST, JOHN E.HAMMOND, NEAL A.
Owner PREVOST JOHN E
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