Method for processing soy protein and composition of matter
US4172828A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 27, 1978 |
| Grant date | Oct 30, 1979 |
| Priority date | — |
| Expiry date | Apr 27, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J1/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for processing soy protein from defatted soybean flakes. Flakes are mixed with water and heated to an elevated temperature of from about 55.degree. C. to about 70.degree. C. to extract solubles therefrom. The extract liquor is cooled over a period of time of from at least one to three hours to a temperature of from about 5.degree. C. to about 10.degree. C. resulting in curd and whey. The curd is separated from the whey and is preserved preferably by either freeze-drying or spray-drying. The curd can be redissolved in water, precipitated by addition of acid, followed by washing of the curd precipitate, adjustment of pH of the washed curd precipitate and drying thereof. The whey from which the curd of the initial extract was separated may be processed by a series of steps generally involving precipitation of additional curd, washing or redissolution of the curd, adjustment of pH, and drying the curd. Four distinct protein fractions result, each having differing and unique physical and/or functional properties.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.