Process for producing modified protein

Claim 2

A PROCESS FOR PRODUCING A MODIFIED VEGETABLE PROTEIN HAVING PROPERTIES SIMILAR TO CASEIN CASEINATE SALTS, SAID PROCESS COMPRISING: A. MAKING AN AQUEOUS SLURRY OF A CARBOHYDRATE CONTAINING VEGETABLE PROTEIN MATERIAL, SAID VEGETABLE PROTEIN MATERIAL CONTAINING AT LEAST ABOUT 30 PERCENT BY WEIGHT PROTEIN, B. FERMENTING THE SLURRY WITH YEARS TO GENERATE CARBON DIOXIDE, SAID FERMENTATION BEING CONDUCTED AT A TEMPERATURE OF FROM 33*F TO 90*F. FOR FROM 4 HOURS TO 96 HOURS, AND SAID YEARS COMPRISING A MEMBER SELECTED FROM THE GROUP OF YEAST SACCHAROMYCES CEREVISIAE AND SACCHAROMYCES CARLSBERGENIS, C. REACTING THE CARBON DIOXIDE WITH AN ALKALI MATAL HYDROXIDE OR AMMONIUM HYDROXIDE TO FORM A CARBONATE, SAID HYDROXIDE BEING ADDED IN AN AMOUNT SUFFICIENT TO ADJUST THE PH OF THE CARBONATE CONTAINING SLURRY TO FROM ABOUT 7.0 TO ABOUT 10.5 SAID HYDROXIDE BEING REACTED WITH THE CARBON DIOXIDE WHILE IN SLURRY, D. HEATING THE AQUEOUS SLURRY TO REACT THE CARBONATE WITH THE PROTEIN SAID REACTING OCCURRING AFTER THE CARBONATE IS CREATED IN SITU, E. NEUTRALIZING THE SLURRY TO A PH OF FROM ABOUT 6.6 TO 7.0 BY ADDITION THERETO OF AN EDIBLE ACID OR EDIBLE ALKALI, AND F. DRYING THE NEUTRALIZED SLURRY TO REMOVE A SUBSTANTIAL PORTION OF THE WATER THEREIN.

Claim 3

A process as in claim 1 wherein the protein material is a solvent extracted oil seed vegetable protein.

Claim 4

A process as in claim 1 wherein the aqueous slurry has a solids content of from about 3 percent to 20 percent by weight.

Claim 5

A process as in claim 1 wherein the aqueous slurry has a protein content of up to about 12 percent by weight.

Claim 6

A process as in claim 1 wherein the hydroxide is a member selected from the group sodium hydroxide, potassium hydroxide, and ammonium hydroxide.

Claim 7

A process as in claim 1 wherein the heating step comprises heating the mixture to a temperature of from 260*F. to 370*F. in a closed vessel for from 2 to 5 minutes.

Claim 8

A process as in claim 1 wherein the vegetable protein material is soy flour.

Claim 9

A process as in claim 1 wherein the vegetable protein material is oat protein.

Claim 10

A process for producing a modified vegetable protein having properties similar to casein and caseinate salts, said process comprising: A. making an aqueous slurry of a carbohydrate containing vegetable protein material, said vegetable protein material containing at least about 30 percent by weight protein; B. fermenting the slurry with yeast to generate carbon dioxide, said fermentation being conducted at a temperature of from 33*F. to 90*F. for from 4 hours to 96 hours, and said yeast comprising a member selected from the group of yeast Saccharomyces cerevisiae and Saccharomyces carlsbergensis; C. reacting the carbon dioxide with an alkali metal hydroxide or ammonium hydroxide to form a carbonate, said hydroxide being added in an amount sufficient to adjust the pH of the carbonate containing slurry to from about 7.0 to about 10.5 said hydroxide being reacted with the carbon dioxide while in slurry; D. heating the aqueous slurry to react the carbonate with the protein said reacting occurring after the carbonate is created in situ; E. cooling the reacted protein slurry to a temperature below about 130*F; F. neutralizing the slurry to a pH of from about 6.6 to 7.0 by addition thereto of an edible acid; and G. drying the neutralized slurry to remove a substantial portion of the water therein.

Claim 11

A process for producing a modified vegetable protein having properties similar to casein and caseinate salts, said process comprising: A. making an aqueous slurry of a carbohydrate containing vegetable protein material, said vegetable protein material containing at least about 30 percent by weight protein; B. fermenting the slurry with yeast to generate carbon dioxide, said fermentation being conducted at a temperature of from 33*F. to 90*F. for from 4 hours to 96 hours, and said yeast comprising a member selected from the group of yeast Saccharomyces cerevisiae and Saccharomyces carlsbergensis; C. reacting the carbon dioxide with an alkali metal hydroxide or ammonium hydroxide to form a carbonate, said hydroxide being added in an amount sufficient to adjust the pH of the carbonate containing slurry to from about 7.0 to about 10.5 said hydroxide being reacted with the carbon dioxide while in slurry; D. heating the aqueous slurry to react the carbonate with the protein said reacting occurring after the carbonate is created in situ; E. cooling the reacted protein slurry to a temperature below about 130*F; F. neutralizing the slurry to a pH of from about 6.6 to 7.0 by addition thereto of an edible acid; and G. drying the neutralized slurry to remove a substantial portion of the water therein.

Claim 12

A process for producing a modified vegetable protein having properties similar to casein and caseinate salts, said process comprising: A. making an aqueous slurry of a carbohydrate containing vegetable protein material; said vegetable protein material containing at least about 30 percent by weight protein; and said slurry containing from about 8-20 percent by weight solids; B. pasteurizing the slurry by raising the temperature to about 290*F. for at least about 6 seconds and then cooling to a temperature below 65*F; C. adding to the cooled, pasteurized slurry from 0.1 to 5.0 percent by weight yeast, said yeast comprising a member selected from the group of yeasts Saccharomyces cerevisiae and Saccharomyces carlsbergensis; D. allowing the innoculated slurry to ferment until a substantial portion of the soluble carbohydrates have been converted thereby forming carbon dioxide; said fermenting being conducted at a temperature of from 33*F. to 90*F. for a time period of from 4 to 96 hours; E. reacting the carbon dioxide with an alkali metal hydroxide of ammonium hydroxide to form a carbonate; said alkali metal hydroxide or ammonium hydroxide being added in an amount sufficient to adjust the pH of the carbonate containing slurry to from about 7.0 to about 10.5; F. heating the slurry to a temperature of from 300* to 360*F. for a time period of from 1 to 10 minutes; G. cooling the slurry to a temperature of from 50* to 90*F; H. neutralizing the slurry to a pH of from about 6.6 to 7.0 by addition thereto of an edible acid or edible alkali; and I. drying the neutralized slurry to remove a suubstantial portion of water therein.

Claim 13

A process for producing a modified vegetable protein having properties similar to casein and caseinate salts, said process comprising: A. making an aqueous slurry of a carbohydrate containing vegetable protein material; said vegetable protein material containing at least about 30 percent by weight protein; and said slurry containing from about 8-20 percent by weight solids; B. pasteurizing the slurry by raising the temperature to about 290*F. for at least about 6 seconds and then cooling to a temperature below 65*F; C. adding to the cooled, pasteurized slurry from 0.1 to 5.0 percent by weight yeast, said yeast comprising a member selected from the group of yeasts Saccharomyces cerevisiae and Saccharomyces carlsbergensis; D. allowing the innoculated slurry to ferment until a substantial portion of the soluble carbohydrates have been converted thereby forming carbon dioxide; said fermenting being conducted at a temperature of from 33*F. to 90*F. for a time period of from 4 to 96 hours; E. reacting the carbon dioxide with an alkali metal hydroxide of ammonium hydroxide to form a carbonate; said alkali metal hydroxide or ammonium hydroxide being added in an amount sufficient to adjust the pH of the carbonate containing slurry to from about 7.0 to about 10.5; F. heating the slurry to a temperature of from 300* to 360*F. for a time period of from 1 to 10 minutes; G. cooling the slurry to a temperature of from 50* to 90*F; H. neutralizing the slurry to a pH of from about 6.6 to 7.0 by addition thereto of an edible acid or edible alkali; and I. drying the neutralized slurry to remove a suubstantial portion of water therein.