Patent DE969154C successfully refreshed from Google Patents.
Patent US3630753A successfully refreshed from Google Patents.
US3630753A
Expired / Lapsed
US
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Method of producing an edible soy protein having reduced viscosity
Assignee: Carnation Co
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Filing: 1968-07-02
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Granted: 1971-12-28
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Expires: 1988-07-02
Abstract
Abstract The present invention relates to a method of controllably decreasing the viscosity of soy protein in aqueous dispersion. The method includes treating soy protein in the dispersion with a selected treating agent at selected temperature and for a time sufficient to effect a desired viscosity reduction without substantial hydrolysis of the soy protein. Thereafter, the protein is separated from the treating agent. Such treating agent may comprise any one or more of such agents as halogens, inorganic salts containing both halogen and oxygen atoms, soluble inorganic persulfates, azodiamides, thiol-containing reducing agents. As one embodiment of the invention, soy protein after treatment with the treating agent is contacted with an odor-andflavor-improving agent selected from the group consisting of aliphatic mono- and polyhydroxy alcohols, ethers and ketones and mixtures thereof for a time and at a temperature and concentration sufficient to improve substantially the odor and flavor thereof. Such contact is effected by first precipitating the soy protein at about its isoelectric point, i.e., about pH 4.5 and then washing the precipitate with the improving agent. In another embodiment an aqueous dispersion containing the treated soy protein is mixed with the improving agent.
Inventors
- 👤 Paul Melnychyn
- 👤 John M Wolcott
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 21:27
CPC Classifications
A; A23; A23J; A23J1/00; A23J1/14; A23J3/00; A23J3/14; A23J3/16
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
30 words
The method defined in claim 1 in which the aqueous medium is at a temperature of between about 160* - 180* F. and a pH of not above about 10.5.
Claim 2
Dependent Claim
33 words
The method defined in claim 1 in which the treating agent is in contact with the soy protein in said aqueous medium for a period of time of up to about 10 minutes.
Claim 3
Dependent Claim
23 words
The method defined in claim 1 in which said concentration of treating agent is no more than about 1.4 X 10 3 M.
Claim 4
Dependent Claim
34 words
The method defined in claim 1 in which the treating agent is chlorine and is present in the aqueous medium in an amount of between 0.1- 0.3 percent by weight of said soy protein.
Claim 5
Dependent Claim
50 words
The method defined in claim 1 in which a source of defatted soy protein is introduced into an aqueous alkaline medium containing said treating agent whereby said reduction in viscosity of said soy protein is effected substantially simultaneously with extraction of protein in the aqueous medium from said protein source.
Claim 6
Dependent Claim
38 words
The method defined in claim 6 in which the aqueous medium is at a temperature of between about 160* - 180* F. and a pH of not more than about 10.5 when said soy protein source is introduced.
Claim 7
Dependent Claim
27 words
The method defined in claim 6 in which the concentration of treating agent in said aqueous medium is no more than about 1.4 X 10 3 M.
Claim 8
Dependent Claim
43 words
The method defined in claim 1 in which a source of defatted soy protein is dispersed in an aqueous alkaline medium for a period of time sufficieNt to extract protein from said protein source prior to contacting said protein with said treating agent.
Claim 9
Dependent Claim
28 words
The method defined in claim 9 in which said aqueous alkaline medium is at a pH of between 9.5- 12.5 and a temperature of below about 100* F.
Claim 10
Dependent Claim
116 words
The method of claim 1 wherein after said contacting, said soy protein is contacted with a flavor-and-odor-improving agent selected from the group consisting of water-soluble aliphatic monohydroxy alcohol, aliphatic polyhydroxy alcohol, aliphatic ether, aliphatic ketone and mixtures thereof, in a concentration and for a time sufficient to substantially reduce the characteristic beany odor and flavor of said soy protein but insufficient to increase the viscosity of said soy protein to a level substantially in excess of said soy protein before said contacting with said viscosity-decreasing treating agent, and thereafter said soy protein and said improving agent are separated and said soy protein is recovered, said recovered soy protein having a high degree of solubility in water.
Claim 11
Dependent Claim
11 words
The method of claim 11 wherein said improving agent comprises ethanol.
Claim 12
Dependent Claim
11 words
The method of claim 11 wherein said improving agent comprises isopropanol.
Claim 13
Dependent Claim
11 words
The method of claim 11 wherein said improving agent comprises glycerol.
Claim 14
Dependent Claim
13 words
The method of claim 11 wherein said improving agent comprises methyl ethyl ether.
Claim 15
Dependent Claim
12 words
The method of claim 11 wherein said improving agent comprises diethyl ketone.
Claim 16
Dependent Claim
11 words
The edible soy protein produced by the process of claim 1.
Claim 17
Dependent Claim
11 words
The edible soy protein produced by the process of claim 11.
Claim 18
Independent Claim
150 words
A method of improving the characteristics of soy protein, which method comprises contacting soy protein dispersed in an aqueous medium at about pH 8.5 and 170* F. with about 1.4 X 10 3 M of chlorine for about 5 minutes, thereafter adjusting the pH to about 4.5 with hydrochloric acid, and centrifuging to separate the soy protein as precipitate, decanting the resulting supernatant and dispersing said soy protein precipitate in ethanol at about 70* - 75* F., the ethanol being present in a concentration of about 25- 90 percent, by volume, maintaining contact between the ethanol and soy protein for about 10 minutes and thereafter separately recovering the soy protein as a precipitate, whereby a soy protein isolate is provided having substantially reduced flavor and odor and a viscosity less than that of soy protein treated only by alkaline extraction, said soy protein isolate having substantially complete solubility in water.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1974-12-27 | 1975-06-28 | 1975-12-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1978-12-27 | 1979-06-28 | 1979-12-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1982-12-27 | 1983-06-28 | 1983-12-28 | $7700.00 | Window Closed / Lapsed |