Enzyme modified protein process
Abstract
Abstract A METHOD OF PREPARING A VEGETABLE PROTEIN PRODUCT HAVING EXCELLENT WETTABILITY IN AQUEOUS SOLUTIONS AND IMPROVED DROP IN AND STIR IN CHARACTERISTICS IS DISCLOSED. THE PRODUCT EXHIBITS A GREATLY IMPROVED TEXTURE, MOUTHFEEL, AND WETTABILITY OVER KNOWN MATERIALS AND CAN BE INCORPORATED IN A WIDE VARIETY OF FOOD MATERIALS TO FORM SUPERIOR PROTEIN FORTIFIED FOODS. THE PROCESS INVOLVES SUBJECTING AQUEOUS PROTEIN MATERIAL TO A RAPID HEATING AND PHYSICAL WORKING STEP, SUCH AS BY STEAM INJECTION, REACTING THE PROTEIN IN THE PRESENCE OF A PROTEOLYTIC ENZYME FOR A SHORT TIME TO HYDROLYZE AND MODIFY THE PROTEIN, AND HEATING THE PROTEIN TO INACTIVATE THE ENZYME AND STOP THE REACTION. THE AQUEOUS PROTEIN CAN BE DRIED AND A DRY, POWDERED PROTEIN PRODUCT IS RECOVERED WHICH IS HIGHLY DISPERSIBLE IN WATER, HAS HIGH DROP IN AND STIR IN CHARACTERISTICS, AND WHICH HAS EXCELLENT SMOOTH TEXTURE AND MOUTHFEEL.
Inventors
- 👤 Ralph A Hoer
- 👤 Christopher W Frederiksen
- 👤 Robert L Hawley
Bibliographic Details
Claims Analysis
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