Food grade processing method and products obtained therefrom
US5690987A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 11, 1996 |
| Grant date | Nov 25, 1997 |
| Priority date | — |
| Expiry date | Mar 11, 2016 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11B1/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 and 9 percent by weight are blanched, quickly heated for sterilization to about 71.degree.-99.degree. C., and pressed in a screw press expelling device preheated to about 107.degree.-132.degree. C. The heating of the oil seeds can be done by flash sterilization in a hot oil bath, which can be oil seed oil, including oils obtained as a byproduct of the process. Dry heating is also possible. The process produces an essentially sterile concentrated protein cake having an oil content of about 10% or less and a protein dispersibility index of about 86% or higher, which makes it suitable for most food grade requirements without roasting. The solid cake material which is at least 50% protein is sufficiently clean for use in products that receive only minimum heat during processing, and can also be roasted to any desired degree of browning to enhance flavor. The protein product cake can be ground to produce a high-quality, low fat protein flour that can be used in a variety of…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.