Process for obtaining full-fat oilseed-protein beverages using water and initial acid pH

Claim 1

A METHOD OF PRODUCING FULL-FAT OILSEED-PROTEIN BEVERAGES COMPRISING THE FOLLOWING STEPS: A. SUSPENDING FULL-FAT OILSEED FLOUR IN FROM 8 TO 10 TIMES ITS OWN WEIGHT OF WATER, WHICH HAS BEEN ADJUSTED TO A TEMPERATURE OF FROM ABOUT 150* TO 212*F. AND A PH OF FROM ABOUT 3.5 TO ABOUT 4.5, FOR A TIME SUFFICIENT TO INACTIVATE LIPOXYGENASE ENZYME PRESENT IN THE FULL-FAT OILSEED FLUOR; B. COOLING THE SUSPENSION TO AND HOLDING AT A TEMPERATURE OF FROM ABOUT 50* TO 75*F. FOR A TIME SUFFICIENT TO PRECIPITATE LIPID-PROTEIN PRESENT IN THE FULL-FAT OILSEED FLUOR; C. SEPARATING THE PRECIPITATED LIPID-PROTEIN FROM THE RESULTING LIQUID WHEY; D. RESUSPENDING THE PRECIPITATED LIPID-PROTEIN IN WATER AT A PH OF ABOUT 9, THE AMOUNT OF SAID WATER EQUALING FROM ABOUT 7 TO 10 TIMES THE WEIGHT OF THE OILSEED FLOUR OF STEP (A); E. HEATING THE SUSPENSION OF STEP (D) AT FROM ABOUT 205* TO 212*F. FOR FROM ABOUT 1 TO 5 MINUTES; F. COOLING THE SUSPENSION OF STEP (E) TO ABOUT 70* TO 75*F. AND ADJUSTING THE PH TO ABOUT 7; G. EXTRACTING THE FAT CONTAINED IN THE NEUTRALIZED SUSPENSION OF STEP (F) WITH A SUITABLE SOLVENT; AND H. REMOVING THE WATER FROM THE DEFATTED SUSPENSION OF STEP (G).

Claim 2

A METHOD OF PRODUCING FULL-FAT OILSEED-PROTEIN BEVERAGES COMPRISING THE FOLLOWING STEPS: A. SUSPENDING FULL-FAT OILSEED FLOUR IN FROM 8 TO 10 TIMES ITS OWN WEIGHT OF WATER, WHICH HAS BEEN ADJUSTED TO A TEMPERATURE OF FROM ABOUT 150* TO 212*F. AND A PH OF FROM ABOUT 3.5 TO ABOUT 4.5, FOR A TIME SUFFICIENT TO INACTIVATE LIPOXYGENASE ENZYME PRESENT IN THE FULL-FAT OILSEED FLUOR; B. COOLING THE SUSPENSION TO AND HOLDING AT A TEMPERATURE OF FROM ABOUT 50* TO 75*F. FOR A TIME SUFFICIENT TO PRECIPITATE LIPID-PROTEIN PRESENT IN THE FULL-FAT OILSEED FLUOR; C. SEPARATING THE PRECIPITATED LIPID-PROTEIN FROM THE RESULTING LIQUID WHEY; D. RESUSPENDING THE PRECIPITATED LIPID-PROTEIN IN WATER AT A PH OF ABOUT 9, THE AMOUNT OF SAID WATER EQUALING FROM ABOUT 7 TO 10 TIMES THE WEIGHT OF THE OILSEED FLOUR OF STEP (A); E. HEATING THE SUSPENSION OF STEP (D) AT FROM ABOUT 205* TO 212*F. FOR FROM ABOUT 1 TO 5 MINUTES; F. COOLING THE SUSPENSION OF STEP (E) TO ABOUT 70* TO 75*F. AND ADJUSTING THE PH TO ABOUT 7; G. EXTRACTING THE FAT CONTAINED IN THE NEUTRALIZED SUSPENSION OF STEP (F) WITH A SUITABLE SOLVENT; AND H. REMOVING THE WATER FROM THE DEFATTED SUSPENSION OF STEP (G).

Claim 3

A method of producing full-fat oilseed-protein beverages comprising the following steps: a. suspending full-fat oilseed flour in from 8 to 10 times its own weight of water, which has been adjusted to a temperature of from about 150* to 212* F. and a pH of from about 3.5 to about 4.5, for a time sufficient to inactivate lipoxygenase enzyme present in the full-fat oilseed flour; b. cooling the suspension to and holding at a temperature of from about 50* to 75* F. for a time sufficient to precipitate lipid-protein present in the full-fat oilseed flour; c. separating the precipitated lipid-protein from the resulting liquid whey; d. resuspending the precipitated lipid-protein in water at a pH of about 9, the amount of said water equaling from about 7 to 10 times the weight of the oilseed flour of step (a); e. heating the suspension of step (d) at from about 205* to 212* F. for from about 1 to 5 minutes; f. cooling the suspension of step (e) to about 70* to 75* F. and adjusting the pH to about 7; g. removing the water from the neutralized suspension of step (f); and h. extracting the fat from the dried material resulting from step (g) with a suitable solvent.

Claim 4

A method of producing full-fat oilseed-protein beverages comprising the following steps: a. suspending full-fat oilseed flour in from 8 to 10 times its own weight of water, which has been adjusted to a temperature of from about 150* to 212* F. and a pH of from about 3.5 to about 4.5, for a time sufficient to inactivate lipoxygenase enzyme present in the full-fat oilseed flour; b. cooling the suspension to and holding at a temperature of from about 50* to 75* F. for a time sufficient to precipitate lipid-protein present in the full-fat oilseed flour; c. separating the precipitated lipid-protein from the resulting liquid whey; d. resuspending the precipitated lipid-protein in water at a pH of about 9, the amount of said water equaling from about 7 to 10 times the weight of the oilseed flour of step (a); e. heating the suspension of step (d) at from about 205* to 212* F. for from about 1 to 5 minutes; f. cooling the suspension of step (e) to about 70* to 75* F. and adjusting the pH to about 7; g. removing the water from the neutralized suspension of step (f); and h. extracting the fat from the dried material resulting from step (g) with a suitable solvent.