Process for the preparation of acid soluble polypeptides and carbonated beverages containing same

Claim 2

IN THE PREPARATION OF AN ACID-SOLUBLE POLYPEPTIDE PRODUCT FOR USE AS A BASE IN PREPARING ACIDIC, SOFT DRINK, PROTEIN BEVERAGES, BY A PROCESS COMPRISING THE STEPS OF

Claim 3

HEATING AN AQUEOUS SLURRY OF DEFATTED PROTEIN DERIVED FROM SOYA, COTTON OR CORN SEEDS, UNDER SUBSTANTIALLY NEUTRAL PH CONDITIONS, AT A TEMPERATURE OF ABOUT 150* TO 375*F. FOR A TIME SUFFICIENT TO INCREASE THE YIELD OF A SOLUBLE, NITRITIONAL, POLYPEPTIDE PRODUCT WHICH IS PRODUCED WHEN THE HEATED SLURRY IS SUBSEQUENTLY SUBJECTED TO ENZYMATIC HYDROLYSIS, BUT INSUFFICIENT TO DELETERIOUSLY AFFECT THE FLAVOR OF SAID POLYPEPTIDE PRODUCT,

Claim 4

HEATING AN AQUEOUS SLURRY OF DEFATTED PROTEIN DERIVED FROM SOYA, COTTON OR CORN SEEDS, UNDER SUBSTANTIALLY NEUTRAL PH CONDITIONS, AT A TEMPERATURE OF ABOUT 150* TO 375*F. FOR A TIME SUFFICIENT TO INCREASE THE YIELD OF A SOLUBLE, NITRITIONAL, POLYPEPTIDE PRODUCT WHICH IS PRODUCED WHEN THE HEATED SLURRY IS SUBSEQUENTLY SUBJECTED TO ENZYMATIC HYDROLYSIS, BUT INSUFFICIENT TO DELETERIOUSLY AFFECT THE FLAVOR OF SAID POLYPEPTIDE PRODUCT,

Claim 5

CONTROLLING THE TEMPERATURE OF THE HEAT-TREATED SLURRY TO PROVIDE TEMERATURE CONDITIONS SUTABLE FOR ENZYMATIC HYDROLYSIS,

Claim 6

CONTROLLING THE TEMPERATURE OF THE HEAT-TREATED SLURRY TO PROVIDE TEMERATURE CONDITIONS SUTABLE FOR ENZYMATIC HYDROLYSIS,

Claim 7

In the preparation of an acid-soluble polypeptide product for use as a base in preparing acidic, soft drink, protein beverages, by a process comprising the steps of 1. heating an aqueous slurry of defatted protein derived from soya, cotton or corn seeds, under substantially netural pH conditions, at a temperature of about 150.degree. to 375.degree.F. for a time sufficient to increase the yield of a soluble, nutritional, polypeptide product which is produced when the heated slurry is subsequently subjected to enzymatic hydrolysis, but insufficient to deleteriously affect the flavor of said polypeptide product, 2. controlling the temperature of the heattreated slurry to provide temperature conditions suitable for enzymatic hydrolysis, 3. subjecting the resulting slurry to enzymatic hydrolysis conditions, including the action of a proteolytic enzyme having activity at a pH from about 6.0 to 14.0, to hydrolyze a predominant amount of heat-treated protein and produce water-soluble polypeptides, 4. adjusting the pH of the resulting slurry to about 3.0 to 4.3 to provide acidic conditions comparable to the pH desired for the protein beverage and to inactivate the enzyme, and

Claim 8

In the preparation of an acid-soluble polypeptide product for use as a base in preparing acidic, soft drink, protein beverages, by a process comprising the steps of 1. heating an aqueous slurry of defatted protein derived from soya, cotton or corn seeds, under substantially netural pH conditions, at a temperature of about 150.degree. to 375.degree.F. for a time sufficient to increase the yield of a soluble, nutritional, polypeptide product which is produced when the heated slurry is subsequently subjected to enzymatic hydrolysis, but insufficient to deleteriously affect the flavor of said polypeptide product, 2. controlling the temperature of the heattreated slurry to provide temperature conditions suitable for enzymatic hydrolysis, 3. subjecting the resulting slurry to enzymatic hydrolysis conditions, including the action of a proteolytic enzyme having activity at a pH from about 6.0 to 14.0, to hydrolyze a predominant amount of heat-treated protein and produce water-soluble polypeptides, 4. adjusting the pH of the resulting slurry to about 3.0 to 4.3 to provide acidic conditions comparable to the pH desired for the protein beverage and to inactivate the enzyme, and

Claim 9

SUBJECTING THE RESULTING SLURRY TO ENZYMATIC HYDROLYSIS CONDITIONS, INCLUDING THE ACTION OF A PROTEOLYTIC ENZYME, TO HYDROLYZE A PREDOMINANT AMOUNT OF HEAT-TREATED PROTEIN AND PRODUCE WATER-SOLUBLE POLYPEPTIDES,

Claim 10

SUBJECTING THE RESULTING SLURRY TO ENZYMATIC HYDROLYSIS CONDITIONS, INCLUDING THE ACTION OF A PROTEOLYTIC ENZYME, TO HYDROLYZE A PREDOMINANT AMOUNT OF HEAT-TREATED PROTEIN AND PRODUCE WATER-SOLUBLE POLYPEPTIDES,

Claim 11

The process of claim 2 wherein a proteolytic enzyme employed in step (3) is one having activity at a pH from about 6.0 to 7.5.

Claim 12

subjecting the resulting slurry to enzymatic hydrolysis conditions, including the action of neutral protease at a temperature of about 105.degree. to 150.degree.F. for a residence time of about 30 to 150 minutes, to produce water-soluble polypeptides, 4. adjusting the pH of the resulting slurry to about 3.0 to 4.0 to provide acidic conditions comparable to the pH desired for the protein beverage and to inactivate the enzyme, and 5. removing undissolved solids from the slurry to leave an acidic, polypeptide-containing mother liquor containing about 4 to 8 weight percent of dissolved solids; the improvement comprising 6. evaporating from said mother liquor having a pH from about 3.0 to 4.0 substantially all of those off-flavor ingredients in the polypeptide product which boil below the boiling point of water, said evaporation being effected at a temperature sufficient to separate the ingredients from the mother liquor and over a period of time sufficient to evaporate the ingredients but insufficient to effect substantial degradation of the polypeptide matter in the mother liquor, and

Claim 13

subjecting the resulting slurry to enzymatic hydrolysis conditions, including the action of neutral protease at a temperature of about 105.degree. to 150.degree.F. for a residence time of about 30 to 150 minutes, to produce water-soluble polypeptides, 4. adjusting the pH of the resulting slurry to about 3.0 to 4.0 to provide acidic conditions comparable to the pH desired for the protein beverage and to inactivate the enzyme, and 5. removing undissolved solids from the slurry to leave an acidic, polypeptide-containing mother liquor containing about 4 to 8 weight percent of dissolved solids; the improvement comprising 6. evaporating from said mother liquor having a pH from about 3.0 to 4.0 substantially all of those off-flavor ingredients in the polypeptide product which boil below the boiling point of water, said evaporation being effected at a temperature sufficient to separate the ingredients from the mother liquor and over a period of time sufficient to evaporate the ingredients but insufficient to effect substantial degradation of the polypeptide matter in the mother liquor, and

Claim 14

The process of claim 3 wherein the enzyme is a mixture of neutral protease and alkaline protease.

Claim 15

ADJUSTING THE PH OF THE RESULTING SLURRY TO ABOUT 3.0 TO 4.3 AND INACTIVATING THE ENZYMES, AND

Claim 16

ADJUSTING THE PH OF THE RESULTING SLURRY TO ABOUT 3.0 TO 4.3 AND INACTIVATING THE ENZYMES, AND

Claim 17

REMOVING UNDISSOLVED SOLIDS FROM THE SLURRY TO LEAVE AN ACIDIC MOTHER LIQUOR CONTAINING DISSOLVED POLYPEPTIDES, THE IMPROVEMENT COMPRISING

Claim 18

REMOVING UNDISSOLVED SOLIDS FROM THE SLURRY TO LEAVE AN ACIDIC MOTHER LIQUOR CONTAINING DISSOLVED POLYPEPTIDES, THE IMPROVEMENT COMPRISING

Claim 19

removing undissolved solids from the slurry to leave an acidic mother liquor containing dissolved polypeptides; the improvement comprising 6. evaporating from said mother liquor having a pH from about 3.0 to 4.3 substantially all of those off-flavor ingredients in the polypeptide-containing product which boil below the boiling point of water, said evaporation being effected at a temperature sufficient to separate the ingredients from the mother liquor and over a period of time sufficient to evaporate the ingredients but insufficient to effect substantial degradation of the polypeptide in the mother liquor, thus yielding a residue that is suitable for use as a base in preparing acidic, soft drink, protein beverages.

Claim 20

removing undissolved solids from the slurry to leave an acidic mother liquor containing dissolved polypeptides; the improvement comprising 6. evaporating from said mother liquor having a pH from about 3.0 to 4.3 substantially all of those off-flavor ingredients in the polypeptide-containing product which boil below the boiling point of water, said evaporation being effected at a temperature sufficient to separate the ingredients from the mother liquor and over a period of time sufficient to evaporate the ingredients but insufficient to effect substantial degradation of the polypeptide in the mother liquor, thus yielding a residue that is suitable for use as a base in preparing acidic, soft drink, protein beverages.

Claim 21

The process of claim 2 wherein the step (6) evaporation is performed by boiling the mother liquor at a temperature of about 70.degree. to 160.degree.F.

Claim 22

The process of claim 5 wherein the step (1) heating is conducted for about 0.01 to 120 seconds.

Claim 23

EVAPORATING FROM SAID MOTHER LIQUOR HAVING A PH FROM ABOUT 3.0 TO 4.3 SUBSTANTIALLY AL OF THOSE OFF-FLAVOR INGREDIENTS IN THE POLYPEPTIDE-CONTAINING PRODUCT WHICH BOIL BELOW THE BOILING POINT OF WATER, SAID EVAPORATION BEING EFFECTED AT A TEMPERATURE SUFFICIENT TO SEPARATE THE INGREDIENTS FROM THE MOTHER LIQUOR AND OVER A PERIOD OF TIME SUFFICIENT TO EVAPORATE THE INGREDIENTS BUT INSUFFICIENT TO EFFECT SUBSTANTIAL DEGRADATION OF THE POLYPEPTIDE IN THE MOTHER LIQUOR, THUS YIELDING A RESIDUE THAT IS SUITABLE FOR USE AS A BASE IN PREPARING ACIDIC, SOFT DRINK, PROTEIN BEVERAGE.

Claim 24

EVAPORATING FROM SAID MOTHER LIQUOR HAVING A PH FROM ABOUT 3.0 TO 4.3 SUBSTANTIALLY AL OF THOSE OFF-FLAVOR INGREDIENTS IN THE POLYPEPTIDE-CONTAINING PRODUCT WHICH BOIL BELOW THE BOILING POINT OF WATER, SAID EVAPORATION BEING EFFECTED AT A TEMPERATURE SUFFICIENT TO SEPARATE THE INGREDIENTS FROM THE MOTHER LIQUOR AND OVER A PERIOD OF TIME SUFFICIENT TO EVAPORATE THE INGREDIENTS BUT INSUFFICIENT TO EFFECT SUBSTANTIAL DEGRADATION OF THE POLYPEPTIDE IN THE MOTHER LIQUOR, THUS YIELDING A RESIDUE THAT IS SUITABLE FOR USE AS A BASE IN PREPARING ACIDIC, SOFT DRINK, PROTEIN BEVERAGE.

Claim 25

The process of claim 5 wherein the residue from the step (6) evaporation is a polypeptide solution having a solids content of about 40 to 65 weight percent.

Claim 26

formulating the evaporation residue into an acidic, carbonated beverage.

Claim 27

formulating the evaporation residue into an acidic, carbonated beverage.

Claim 28

The process of claim 2 wherein the step (6) evaporation is performed by boiling the mother liquor at a temperature of about 85.degree. to 125.degree.F.

Claim 29

The process of claim 2 wherein the step (6) evaporation is performed by heating the mother liquor to a temperature of about 120.degree. to 250.degree.F. and then subjecting the heated mother liquor to flash distillation, thereby effecting evaporation of said off-flavor ingredients.

Claim 30

The process of claim 2 wherein the protein used is defatted soya protein.

Claim 31

The process of claim 10 wherein the protein is supplied by soya flour, soya grits or soya protein isolate.

Claim 32

The process of claim 9 wherein the protein is supplied by soya protein isolate.

Claim 33

The process of claim 2 wherein the acidified slurry is at a temperature of about 50.degree.F. or lower when the undissolved solids are removed from it in step (5) to leave a mother liquor containing dissolved polypeptides.

Claim 34

The process of claim 13 wherein the step (3) hydrolysis is conducted at about 105.degree. to 150.degree.F. for a residence time of about 30 to 150 minutes.

Claim 35

The process of claim 2 wherein the step (1) heating is conducted for about 0.01 to 120 seconds.

Claim 36

The process of claim 15 wherein the step (3) hydrolysis is conducted at about 105.degree. to 150.degree.F. for a residence time of about 30 to 150 minutes.

Claim 37

The process of claim 2 wherein the residue from step (6) evaporation is a polypeptide solution having a solids content of about 40 to 65 weight percent.

Claim 38

In the preparation of an acidic, carbonated, protein beverage by a process comprising the steps of 1. heating an aqueous slurry of defatted protein derived from soya, cotton or corn seeds under substantially neutral pH conditions at a temperature of about 150.degree. to 375.degree.F. for a time sufficient to increase the yield of a soluble, nutritional, polypeptide product which is produced when the heated slurry is subsequently subjected to enzymatic hydrolysis, but insufficient to deleteriously affect the flavor of said polypeptide product, 2. controlling the temperature of the heattreated slurry to provide a slurry having a temperature from about 105.degree. to about 140.degree.F. for enzymatic hydrolysis, 3. subjecting the resulting slurry to enzymatic hydrolysis conditions, including the action of a proteolytic enzyme having activity at a pH from about 6.0 to 7.5, to hydrolyze at least 65 wt. percent of the protein and produce water-soluble polypeptides, 4. adjusting the pH of the resulting slurry to about 3.0 to 4.3 to provide acidic conditions comparable to the pH desired for the protein beverage and to inactivate the enzyme, and 5. removing undissolved solids from the slurry to leave an acidic mother liquor containing dissolved polypeptides; the improvement comprising 6. evaporating from said mother liquor having a pH from about 3.0 to 4.3 substantially all of those off-flavor ingredients in the polypeptide-containing product which boil below the boiling point of water, said evaporation being effected at a temperature sufficient to separate the ingredients from the mother liquor and over a period of time sufficient to evaporate the ingredients but insufficient to effect substantial degradation of the polypeptide in the mother liquor, and 7. formulating the evaporation residue into an acidic, carbonated beverage.

Claim 39

In the preparation of an acidic, carbonated, protein beverage by a process comprising the steps of 1. heating an aqueous slurry of defatted protein derived from soya, cotton or corn seeds under substantially neutral pH conditions at a temperature of about 150.degree. to 375.degree.F. for a time sufficient to increase the yield of a soluble, nutritional, polypeptide product which is produced when the heated slurry is subsequently subjected to enzymatic hydrolysis, but insufficient to deleteriously affect the flavor of said polypeptide product, 2. controlling the temperature of the heattreated slurry to provide a slurry having a temperature from about 105.degree. to about 140.degree.F. for enzymatic hydrolysis, 3. subjecting the resulting slurry to enzymatic hydrolysis conditions, including the action of a proteolytic enzyme having activity at a pH from about 6.0 to 7.5, to hydrolyze at least 65 wt. percent of the protein and produce water-soluble polypeptides, 4. adjusting the pH of the resulting slurry to about 3.0 to 4.3 to provide acidic conditions comparable to the pH desired for the protein beverage and to inactivate the enzyme, and 5. removing undissolved solids from the slurry to leave an acidic mother liquor containing dissolved polypeptides; the improvement comprising 6. evaporating from said mother liquor having a pH from about 3.0 to 4.3 substantially all of those off-flavor ingredients in the polypeptide-containing product which boil below the boiling point of water, said evaporation being effected at a temperature sufficient to separate the ingredients from the mother liquor and over a period of time sufficient to evaporate the ingredients but insufficient to effect substantial degradation of the polypeptide in the mother liquor, and 7. formulating the evaporation residue into an acidic, carbonated beverage.

Claim 40

The process of claim 18 wherein the step (6) evaporation is performed by boiling the mother liquor at a temperature of about 70.degree. to 160.degree.F.

Claim 41

The process of claim 18 wherein the step (6) evaporation is performed by boiling the mother liquor at a temperature of about 85.degree. to 125.degree.F.

Claim 42

The process of claim 18 wherein the step (6) evaporation is performed by heating the mother liquor to a temperature of about 120.degree. to 250.degree.F. and then subjecting the heated mother liquor to flash distillation, thereby effecting evaporation of said ingredients.

Claim 43

The process of claim 18 wherein the protein used is defatted soya protein.

Claim 44

The process of claim 22 wherein the protein is supplied by soya flour, soya grits or soya protein isolate.

Claim 45

The process of claim 23 wherein the protein is supplied by soya protein isolate.

Claim 46

The process of claim 23 wherein the enzyme used in step (2) is neutral protease and the pH of the slurry is adjusted in step (4) to within the range of 3.0 to 4.0.

Claim 47

The process of claim 23 wherein the acidified slurry is at a temperature of about 50.degree.F. or lower when the undissolved solids are removed from it in step (5) to leave a mother liquor containing dissolved polypeptides.

Claim 48

In the preparation of an acidic, carbonated, protein beverage from an aqueous slurry of defatted soya protein, by a process comprising the steps of 1. heating an aqueous slurry of defatted soya protein in the form of flour or grits under substantially neutral pH conditions at a temperature of about 150.degree. to 375.degree.F. for about 0.01 to 120 seconds, 2. controlling the temperature of the heattreated slurry to provide a slurry having a temperature from about 105.degree. to about 140.degree.F. for enzymatic hydrolysis,

Claim 49

In the preparation of an acidic, carbonated, protein beverage from an aqueous slurry of defatted soya protein, by a process comprising the steps of 1. heating an aqueous slurry of defatted soya protein in the form of flour or grits under substantially neutral pH conditions at a temperature of about 150.degree. to 375.degree.F. for about 0.01 to 120 seconds, 2. controlling the temperature of the heattreated slurry to provide a slurry having a temperature from about 105.degree. to about 140.degree.F. for enzymatic hydrolysis,

Claim 50

The process of claim 27 wherein the step (6) evaporation is effected by boiling the mother liquor at a temperature of about 85.degree. to 125.degree.F. to raise the solids content of the liquor to about 40 to 65 weight percent.

Claim 51

The process of claim 27 wherein the step (6) evaporation is effected by heating the mother liquor to a temperature of about 120.degree. to 250.degree.F. and then subjecting the heated mother liquor to flash distillation.

Claim 52

The process of claim 27 wherein the step (1) heating is conducted at a temperature of about 215.degree. to 255.degree.F. for about 0.2 to 20 seconds.