Simulated casein from proteinaceous mixtures

Claim 2

A PROCESS FOR PRODUCING A PROTEINACEOUS MIXTURE OF MODIFIED VEGETABLE AND UNMODIFIED PROTEIN, SAID MIXTURE HAVING THERMOPLASTIC AND FORMING PROPERTIES SIMILAR TO CASEIN AND CASE NATE SALTS, SAID PROCESS COMPRISING: A. MAKING AN AQUEOUS SLURRY OF A VEGETABLE PROTEIN MATERIAL CONTAINING AT LEAST ABOUT 50 PERCENT BY WEIGHT PROTEIN SELECTED FROM THE GROUP CONSISTING OF OAT PROTEIN AND OIL SEED VEGETABLE PROTEIN, SAID SLURRY HAVING A SOLIDS CONTENTT OF FROM ABOUT 3 PERCENT TO ABOUT 16 PERCENT BY WEIGHT, B. ADJUSTING THE PH OF THE AQUEOUS SLURRY TO A PH OF FROM ABOVE 7.0 TO ABOUT 10.5 BY ADDITION THERETO OF AN ALKALI METAL CARBONATES, C. HEATING THE AQUEOUS SLURRY TO A TEMPERATURE OF FROM 280*F. TO 370*F. FOR FROM 2 1/2 TO 5 MINUTESTO REACT THE ALKALI METAL CARBONATE WITH THE PROTEIN, D. NUETRALIZING THE SLURRY TO A PH FROM 6.6 TO 7.0 BY ADDITION THERETO OF AN EDIBLE ACID, E. DRYING THE NUETRALIZED SLURRY TO REMOVE A SUBSTANTIAL PORTION OF THE WATER THEREIN, AND F. ADMIXING FROM 1-15 PARTS BY WEIGHT OF THE SUBSTANTIALLY DRIED NUETRALIZED SLURRY WITH FROM 1-30 PARTS BY WEIGHT PROTEINACEOUS MATERIAL NOT HAVING BEEN MODIFIED BY REACTION WITH AN ALKALI METAL CARBONATE.

Claim 3

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

Claim 4

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

Claim 5

A process as in claim 1 wherein the alkali metal carbonate is a member selected from the group consisting of sodium carbonate, sodium bicarbonate, potassium carbonate, and potassium bicarbonate.

Claim 6

A process as in claim 1 wherein the heating step comprises heating the mixture to a temperature of from 295*F. to 310*F. in a closed vessel for from 3- 1/2 to 5 minutes.

Claim 7

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

Claim 8

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

Claim 9

A process for producing a proteinaceous mixture of modified vegetable protein and unmodified protein, said mixture having theremoplastic and forming properties similar to casein and caseinate salts, said process comprising: A. making an aqueous slurry of a vegetable protein material containing at least about 50 percent by weight protein selected from the group consiting of oat protein and oil seed vegetable protein, said slurry having a solids content of from about 3 percent to about 16 percent by weight; B. adjusting the pH of the aqueous slurry to a pH of from above 7.0 to about 10.5 by addition thereto of an alkali metal carbonate; C. heating the aqueous slurry to a temperature of from 280*F. to 370*F. for from 2 1/2 to 5 minutes to react the alkali metal carbonate with the protein; D. cooling the reacted protein slurry to a temperature below about 130*F.; E. neutralizing the slurry to a pH of from 6.6 to 7.0 by addition thereto of an edible acid; F. drying the neutralized slurry to remove a substantial portion of the water therein; and G. admixing from 1-15 parts by weight of the substantially dried neutralized slurry with from 1-30 parts by weight proteinaceous material not having been modified by reaction with an alkali metal carbonate.

Claim 10

A process for producing a proteinaceous mixture of modified vegetable protein and unmodified protein, said mixture having theremoplastic and forming properties similar to casein and caseinate salts, said process comprising: A. making an aqueous slurry of a vegetable protein material containing at least about 50 percent by weight protein selected from the group consiting of oat protein and oil seed vegetable protein, said slurry having a solids content of from about 3 percent to about 16 percent by weight; B. adjusting the pH of the aqueous slurry to a pH of from above 7.0 to about 10.5 by addition thereto of an alkali metal carbonate; C. heating the aqueous slurry to a temperature of from 280*F. to 370*F. for from 2 1/2 to 5 minutes to react the alkali metal carbonate with the protein; D. cooling the reacted protein slurry to a temperature below about 130*F.; E. neutralizing the slurry to a pH of from 6.6 to 7.0 by addition thereto of an edible acid; F. drying the neutralized slurry to remove a substantial portion of the water therein; and G. admixing from 1-15 parts by weight of the substantially dried neutralized slurry with from 1-30 parts by weight proteinaceous material not having been modified by reaction with an alkali metal carbonate.