Patent US3853839A successfully refreshed from Google Patents.
US3853839A
Expired / Lapsed
US
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Method of forming protein food product
Assignee: Nestle Purina PetCare Co
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Filing: 1972-01-19
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Granted: 1974-12-10
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Expires: 1992-01-19
Abstract
Abstract The preparation of an improved acid stable isolated vegetable protein food product, preferably an isolated soy protein food product, having excellent solubility in an acid media is disclosed. The method of preparing this product includes forming a slurry of the isolated protein in water, the slurry having a pH of between 2.0 and 4.2, heating the slurried material practically instantaneously to elevated temperatures preferably by ejecting the slurry material from a nozzle while injecting steam into it. The slurried material is retained at the elevated temperatures and under an elevated positive pressure for a brief, controlled time interval to inactivate the trypsin inhibitor therein, destroy spore forming bacteria and render the protein more soluble in an acid pH range. Then suddenly releasing the pressure to cause flash off volatilization of the vapor for cooling to thereby leave a slurry of sterilized, acid soluble isolated protein material, which is heat stable in a low pH range, and then preferably drying the slurry to a powder. The prepared acid soluble isolated vegetable protein product may then be utilized in preparing acidic products such as pudding, sour cream, candy etc.
Inventors
- 👤 R Hahn
- 👤 P Magnino
- 👤 R Hoer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 11:15
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/14; A23J3/16
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
209 words
A PROCESS OF TREATING SOY PROTEIN OF FROM AN ISOLATED SOY PROTEIN MATERIAL WHICH IS USEFUL IN THE LOW ACID PH RANGE OF ABOUT 2.0 TO 4.2 COMPRISING THE STEPS OF: (A) PREPARING AN ISOLATED SOY PROTEIN MATERIAL CONSISTING OF THE STEPS OF EXTRACTING PROTEIN AND SUGARS FROM SOLVENT EXTRACTED SOYBEAN FLAKE MATERIAL, SEPARATING THE EXTRACTED LIQUOR FROM THE SOLID SOYBEAN FLAKE MATERIAL, ADJUSTING THE PH OF THE LIQUOR TO ABOUT THE ISOELECTRIC POINT OF THE PROTEIN TO PRECIPITATE THE PROTEIN, SEPARATING THE PRECIPITATED PROTEIN FROM THE RESIDUE TO OBTAIN THE ISOLATED SOY PROTEIN MATERIAL; AND (B) THEREAFTER FORMING AN AQUEOUS SLURRY OF THE ISOLATED SOY PROTEIN HAVING A PH OF ABOUT 2.0 TO ABOUT 4.2 AND A SOLIDS CONTENT WITHIN THE RANGE OF 10-15%, PRACTICALLY INSTANTLY HEATING SUCCESSIVE PORTIONS OF THE SLURRY TO A TEMPERATURE OF ABOUT 250* -320*F, ON A CONTINUOUS BASIS, SUBSEQUENTLY RETAINING THE SLURRY IN THE HEATED CONDITION UNDER POSITIVE PRESSURE FOR A PERIOD OF TIME AT LEAST SUFFICIENT TO DESTROY THE TRYPSIN INHIBITORS THEREIN AND THEN SUDDENLY RELEASING THE PRESSURE ON SUCCESSIVELY ADVANCED PORTIONS THEREOF, SUCH SUDDEN PRESSURE RELEASE CAUSING FLASH OFF VOLATILIZATION AND REMOVAL OF WATER VAPOR THEREFROM AND SEPARATING THE VAPORS FROM THE SLURRY TO THEREBY PRODUCE THE ISOLATED SOY PROTEIN PRODUCT.
Claim 2
Dependent Claim
209 words
A PROCESS OF TREATING SOY PROTEIN OF FROM AN ISOLATED SOY PROTEIN MATERIAL WHICH IS USEFUL IN THE LOW ACID PH RANGE OF ABOUT 2.0 TO 4.2 COMPRISING THE STEPS OF: (A) PREPARING AN ISOLATED SOY PROTEIN MATERIAL CONSISTING OF THE STEPS OF EXTRACTING PROTEIN AND SUGARS FROM SOLVENT EXTRACTED SOYBEAN FLAKE MATERIAL, SEPARATING THE EXTRACTED LIQUOR FROM THE SOLID SOYBEAN FLAKE MATERIAL, ADJUSTING THE PH OF THE LIQUOR TO ABOUT THE ISOELECTRIC POINT OF THE PROTEIN TO PRECIPITATE THE PROTEIN, SEPARATING THE PRECIPITATED PROTEIN FROM THE RESIDUE TO OBTAIN THE ISOLATED SOY PROTEIN MATERIAL; AND (B) THEREAFTER FORMING AN AQUEOUS SLURRY OF THE ISOLATED SOY PROTEIN HAVING A PH OF ABOUT 2.0 TO ABOUT 4.2 AND A SOLIDS CONTENT WITHIN THE RANGE OF 10-15%, PRACTICALLY INSTANTLY HEATING SUCCESSIVE PORTIONS OF THE SLURRY TO A TEMPERATURE OF ABOUT 250* -320*F, ON A CONTINUOUS BASIS, SUBSEQUENTLY RETAINING THE SLURRY IN THE HEATED CONDITION UNDER POSITIVE PRESSURE FOR A PERIOD OF TIME AT LEAST SUFFICIENT TO DESTROY THE TRYPSIN INHIBITORS THEREIN AND THEN SUDDENLY RELEASING THE PRESSURE ON SUCCESSIVELY ADVANCED PORTIONS THEREOF, SUCH SUDDEN PRESSURE RELEASE CAUSING FLASH OFF VOLATILIZATION AND REMOVAL OF WATER VAPOR THEREFROM AND SEPARATING THE VAPORS FROM THE SLURRY TO THEREBY PRODUCE THE ISOLATED SOY PROTEIN PRODUCT.
Claim 3
Dependent Claim
37 words
The process of claim 1 wherein said temperature is about 285* F. - 310* F. and said retaining step includes holding the slurry under pressure for about 10 seconds to about 30 seconds prior to pressure release.
Claim 4
Dependent Claim
196 words
A process of treating soy protein to form an isolated soy protein material which is useful in a low acid pH range comprising the steps of: (a) preparing an isolated soy protein material consisting of the steps of extracting protein and sugars from solvent extracted soybean material, separating the extracted liquor from the solid soybean material, adjusting the pH of the liquor to about the isoelectric point of the protein to precipitate the protein, separating the precipitated protein from the residue to obtain the isolated soy protein material; and (b) thereafter forming an aqueous slurry of the isolated soy protein having a pH of between 2.0 and 4.2 and a solids content within the range of 3 - 20%; heating the slurry to elevated temperatures sufficient to inactivate the trypsin inhibitor therein and lower than the temperature to scorch the product, retaining the slurry for a period of time under a positive pressure sufficiently high to inactivate the trypsin inhibitor and to prevent volatilization of heated water vapor from the heated slurry; and suddenly releasing the pressure to cause flash off volatilization of the vapor for cooling, to form an the acid isolated soy protein product.
Claim 5
Dependent Claim
196 words
A process of treating soy protein to form an isolated soy protein material which is useful in a low acid pH range comprising the steps of: (a) preparing an isolated soy protein material consisting of the steps of extracting protein and sugars from solvent extracted soybean material, separating the extracted liquor from the solid soybean material, adjusting the pH of the liquor to about the isoelectric point of the protein to precipitate the protein, separating the precipitated protein from the residue to obtain the isolated soy protein material; and (b) thereafter forming an aqueous slurry of the isolated soy protein having a pH of between 2.0 and 4.2 and a solids content within the range of 3 - 20%; heating the slurry to elevated temperatures sufficient to inactivate the trypsin inhibitor therein and lower than the temperature to scorch the product, retaining the slurry for a period of time under a positive pressure sufficiently high to inactivate the trypsin inhibitor and to prevent volatilization of heated water vapor from the heated slurry; and suddenly releasing the pressure to cause flash off volatilization of the vapor for cooling, to form an the acid isolated soy protein product.
Claim 6
Dependent Claim
51 words
The process according to claim 3 wherein said heaTing is to a temperature of about 250* F. - 320* F. and is achieved by injecting steam into said slurry under pressure on a continuous flow basis, as said slurry is ejected under pressure at a high velocity from a restricted passage.
Claim 7
Dependent Claim
54 words
The process according to claim 4 wherein said temperature is about 285* F. - 310* F. and said retaining step includes holding the slurry under pressure for about 10 seconds to about 30 seconds prior to pressure release and separating the vapors from the slurry to form the acid stable isolated soy protein product.
Claim 8
Dependent Claim
32 words
The process according to claim 3 wherein said aqueous slurry has a solids content of 10% - 15% by weight and wherein the acid stable isolated soy protein product is spray dried.
Claim 9
Dependent Claim
53 words
The process according to claim 3 wherein the temperature of the slurry is heated to a temperature of about 285* F. - 310* F. in a fraction of a second, and held at that temperature for several seconds before pressure release, and then is lowered to below 212* F. with said pressure release.
Claim 10
Dependent Claim
23 words
The process according to claim 3 wherein the pH of the aqueous slurry is within the range of about 3.0 to about 3.5.
Claim 11
Dependent Claim
62 words
The process according to claim 8 wherein the slurry has a solids content of 10 - 15% and said heating is to a temperature of about 285* F. - 310* F. and is achieved by injecting steam into said slurry under pressure on a continuous flow basis as said slurry is ejected under pressure at a high velocity from a restricted passage.
Claim 12
Dependent Claim
63 words
The process according to claim 8 wherein said heating step includes heating the slurry to a temperature of about 285* F. -310* F. and said retaining step includes holding the slurry under pressure for about 10 seconds to about 30 seconds prior to pressure release and then separating the vapors from the slurry to thereby form the acid stable isolated soy protein product.
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) | 1977-12-09 | 1978-06-10 | 1978-12-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-12-09 | 1982-06-10 | 1982-12-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-12-09 | 1986-06-10 | 1986-12-10 | $7700.00 | Window Closed / Lapsed |