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Soy protein products having reduced off-flavor and processes for making the same

a technology of soy protein and off-flavor, which is applied in the field of protein products, can solve the problems of affecting the quality affecting the taste of soy protein products,

Inactive Publication Date: 2008-06-19
SOLAE LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The process significantly reduces off-flavor precursors and lipid content, improving the taste and shelf life of soy protein products, while minimizing environmental impact by using a non-polluting solvent, and reducing microbial growth, thus enhancing operational efficiency.

Problems solved by technology

Despite all of the above advantages, it is well known that by supplementing foods with increased levels of dietary fiber and protein, taste can be seriously compromised.
More particularly, protein sources, such as soy protein, can produce objectionable off-flavors in the finished products.
For example, many consumers complain that high protein foods, like those supplemented with soy protein, taste grassy, beany, and bitter.
Traditional processing methods have not been completely successful in reducing the level of off-flavors and off-flavor precursors to an acceptable level in finished soy isolate or in foods to which it is added.
These processes are unsuccessful in producing a soy protein with an acceptable flavor because the hexane is inefficient at removing all of the phospholipids and triglycerides that contain polyunsaturated fatty acids.
The extraction with hydrocarbon solvents, such as hexane, has the additional disadvantage of creating air pollution due to the inevitable leakage of solvent into the atmosphere.
Firstly, very high temperatures (84-100° C.) were used during the extraction in order to maximize oil recovery, and these high temperatures may have induced off-flavor formation.
Secondly, supercritical CO2 is a poor solvent for phospholipids, and the high phospholipids levels present in the full fat flake would be little changed after extraction.
It may also be possible that CO2 is simply not a strong enough solvent to remove the off-flavored aldehydes and ketones that are known to bind tightly to the soy protein.
While the prior art has demonstrated that supercritical CO2 extraction may have an impact on the intensity of soy beany flavors, processes used to date have not been entirely satisfactory because they leave behind significant quantities of off-flavor precursors.
These precursors quickly regenerate the beany off-flavors which a majority of consumers find to be unacceptable.
This phenomenon increases the intensity of the off-flavor and makes the isolate less and less acceptable to consumers as it ages.
Additionally, as a wet process conducted at benign temperatures and at pHs ranging from 4 to 9, soy isolate manufacturing is prone to microbial growth.
The small but acceptable levels of non-pathogenic organisms usually present in the defatted flakes / flour inevitably lead to growth during the soy isolate manufacturing process.
Both of these conditions restrict the flexibility of the manufacturing facility and increase the costs of its operation.

Method used

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  • Soy protein products having reduced off-flavor and processes for making the same
  • Soy protein products having reduced off-flavor and processes for making the same
  • Soy protein products having reduced off-flavor and processes for making the same

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0065]In this example, full fat soy flour is subjected to a three-step extraction process to produce soy protein isolates with minimized off-flavors and off-flavor precursors.

[0066]Full fat soy flour (100 mesh full fat soy flour) is obtained from Natural Products Inc., Grinell, Iowa. Prior to any extraction, the full fat soy flour is determined to have 23.3 wt % acid hydrolyzable lipids present on a dry basis. The full fat soy flour (3.58 kg) is loaded into a 10 L extraction chamber of a supercritical fluid extraction system similar to that set forth in FIG. 2. The extraction chamber is heated to a temperature of 60° C. and the temperature is maintained. Carbon dioxide (CO2) is then fed into the suction side of the compressor of the system and the system is compressed to 5,000 psi. The inlet valve and the pressure reduction valve are opened and a CO2 flow rate of 160 g / min is established. The extraction process is continued for 11 hours, at which time it is determined that nearly al...

example 1a

[0072]The extraction procedure described in Example 1 was used to extract full fat soy flour using supercritical carbon dioxide (Neat SC CO2), a mixture of supercritical carbon dioxide and ethanol (simultaneous SC CO2 / EtOH), and a sequential extraction using supercritical carbon dioxide followed by a mixture of supercritical carbon dioxide and ethanol (sequential SC CO2 / EtOH). The full fat soy flour charge, extraction temperature, extraction pressure, carbon dioxide used, ethanol charge, percent ethanol, and the fat by acid hydrolysis on a dry basis (FAH (% DB)) of the defatted soy flour are detailed in Table 1 below.

TABLE 1Full FatChargeTestTemp.PressureSoy FlourCO2TotalEtOHFAHDescription(° C.)(psi)Charge (g)Used (g)S / F(g)% EtOH(% DB)Neat SC CO240°5000100.48648064.5N / AN / A5.8Simultaneous60°4100100.33376545.580320.0%1.6SC CO2 / EtOHSequential SC40°5000110.27702063.7N / AN / A1.7CO2 / EtOH60°4100180020.344120.0%

example 1b

[0073]The extraction process described in Example 1 was performed to extract 11.07 kg of a full fat soy flour to produce 7.70 kg of defatted soy flour having 1.3 wt. % fat by acid hydrolysis on a dry basis. This defatted soy flour (450 g) was then converted to 263 g of soy protein isolate by the procedure described in Example 1. The soy protein isolate produced had 1.6 wt. % fat by acid hydrolysis on a dry basis.

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PUM

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Abstract

Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture comprising supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.

Description

BACKGROUND OF THE INVENTION[0001]The present invention generally relates to protein products, such as plant protein and specific animal protein having reduced off-flavor and processes for making these protein products with reduced off-flavor. In particular, the present invention relates to extraction processes for removing off-flavor precursors utilizing either supercritical carbon dioxide or supercritical carbon dioxide and an organic solvent in order to achieve the protein products with reduced off-flavor. The produced protein products are suitable for use in a number of food products.[0002]In response to the results of recent research showing the negative effects of certain foods on health and nutrition, consumers are becoming more health conscious and monitoring their food intake more carefully. In particular, since animal products are the main dietary source of cholesterol and may contain high levels of saturated fats, health professionals have recommended that consumers signif...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23J3/16A23J3/18A23J3/14A23J3/04A23L11/00A23L11/30
CPCA23J3/16A23J1/142
Inventor IRWIN, ANTHONY J.LEO, KELLY
Owner SOLAE LLC