Ultra-High-Protein Soybean Processing with Fewer Steps
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Solution Overview
Problem
Existing methods for producing high-protein soy compositions are costly, time-consuming, and adversely affect the functional properties of the resulting products due to the need for multiple processing steps to remove unwanted components like oligosaccharides and increase protein content.
Innovation Solution
Utilizing soybeans with an initial protein content of at least 48% on a dry weight basis, the process involves solvent extraction followed by desolventization to directly produce protein-enriched white flakes and flours, minimizing processing steps and maintaining desirable functional properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If multiple processing steps are used to remove unwanted components and increase protein content, then the protein content of the resulting product is improved, but the processing cost and time increase significantly
Solution Approach 1:
The patent extracts and removes unwanted components (oligosaccharides, stachyose, raffinose) from soybeans through selective processing steps, isolating the desired high-protein fraction while discarding the harmful carbohydrates that cause digestive issues
Solution Approach 2:
The processing method segments the soybean composition into distinct fractions - separating proteins from carbohydrates through controlled precipitation and filtration steps, allowing independent optimization of each component's concentration
2Quantity of substance
If multiple processing steps are used to remove unwanted components and increase protein content, then the protein content of the resulting product is improved, but the processing complexity and cost increase
Solution Approach 1:
The patent combines multiple separation and purification operations into an integrated processing sequence where precipitation, filtration, and concentration steps work together in a unified flow, reducing the need for separate equipment and operations
Solution Approach 2:
The processing method utilizes controlled changes in pH, temperature, and solvent concentration to selectively precipitate and separate proteins from carbohydrates, using parameter modulation rather than multiple physical separation devices
3Quantity of substance
If traditional processing methods are used to increase protein content, then the protein concentration is improved, but the functional properties of the resulting product deteriorate
Solution Approach 1:
The patent performs preliminary protection of protein functional groups before the concentration process, using controlled pH adjustment and gentle mixing to prevent denaturation that would otherwise occur during high-concentration processing
Solution Approach 2:
The method carefully controls processing parameters (pH, temperature, shear stress) throughout concentration to maintain protein structure and functionality, using mild conditions that preserve functional properties while achieving high protein content
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method results in high-protein soy compositions with improved functional properties and reduced environmental impact, requiring fewer resources and lower carbon emissions compared to traditional methods.
Implementation Method 1
defatting the soybeans by solvent extraction to produce a defatted soybean composition
Implementation Method 2
desolventizing the defatted soybean composition to directly produce protein-enriched white flakes
Data Source
AI summary
The present disclosure relates generally to soybean products derived from high protein soybeans, and more specifically to soybean compositions having high protein content and methods of preparing and using such soybean compositions. The present disclosure also relates to uses of the soybean compositions in food products.