A method for producing a bay protein product

Claim 1

A method for producing a protein product from defatted soybean materials comprising the steps of: forming an aqueous first slurry with the defatted soybean material in the pH range selected from one of the ranges of about 6.5-9 and about 1.2-2.5, agitating the first slurry to simultaneously extract carbohydrate anD protein materials from the solid cellular material portion of the soybean material without substantially denaturing the protein material, adjusting the pH of the first slurry to from about 4-5 to precipitate the protein on and into the surfaces of the solid cellular material present in the first slurry, separating the protein coated cellular material from the liquid portion of the first slurry containing the protein coated cellular material and adjusting the pH of the second slurry to a value selected from one of the ranges of about 2.5-3.5 and about 5.5-7.5, controlling the solids content of the second slurry from about 12 to about 18 percent, subjecting the second slurry to dynamic, instantaneous heating at a temperature of from about 220* to about 400* F. under pressure and releasing the pressure on said slurry to flash off the undesirable flavor components, and drying the protein coated cellular material.

Claim 2

A method for producing a protein product which comprises the steps of forming an aqueous first slurry containing water and defatted soybean flakes in a ratio of from about 2:1 to about 100:1 by weight, controlling the pH of the slurry from about 1.2 to about 2.5 and at a temperature of from about 50* F. to about 180* F., agitating the first slurry to simultaneously dissolve carbohydrate and protein materials from the solid portion containing solid cellular materials without substantially denaturing the protein, adjusting the pH of the slurry from about 4 to about 5 to precipitate the dissolved protein on and into the surfaces of the solid cellular material present in the slurry, separating the protein coated cellular material from the liquid portion of the first slurry, forming an aqueous second slurry containing the protein coated cellular material, adjusting the pH of the second slurry to a selected value in one of the ranges of about 2.5 to about 3.5 and about 5.5 to 7.5, controlling the solids content of the second slurry from about 12 to about 18 percent, subjecting the second slurry to dynamic, instantaneous heating at a temperature of from about 220* to about 400* F. under pressure and releasing the pressure on said slurry to flash off the undesirable flavor components, and subsequently converting the slurry to a dried product.

Claim 3

A method for producing a protein product which comprises the steps of forming an aqueous first slurry containing water and defatted soybean flakes in a ratio of from about 2:2 to about 100:1 by weight, controlling the pH of the slurry from about 6.5 to about 9 and at a temperature of from about 50* to about 180* F., agitating the first slurry to simultaneously dissolve carbohydrate and protein materials from the solid portion containing solid cellular materials without substantially denaturing the protein, adjusting the pH of the slurry from about 4 to about 5 to precipitate the dissolved protein on and into the surfaces of the solid cellular material present in the slurry, separating the protein coated cellular material, adjusting the pH of the second slurry to a selected value in one of the ranges of about 2.5 to about 3.5 and about 5.5 to about 7.5, controlling the solids content of the second slurry from about 12 to about 18 percent, subjecting the second slurry to dynamic, instantaneous heating at a temperature of from about 220* to about 400* F. under pressure and releasing the pressure on said slurry to flash off the undesirable flavor components, and subsequently converting the slurry to a dried product.