Purified plant protein concentrate

Claim 2

A process for treating plant material containing both proteins and carbohydrates to obtain a food product intended for humans or animals and which has a higher protein content and a lower carbohydrate content than the starting plant material, which comprises the steps of macerating a liquid aqueous suspension of sub-divided plant material with enzymes acting preferentially on the carbohydrates of the said plant material for a time sufficient to modify the carbohydrates contained therein, in such a manner that these modified carbohydrates are able to be metabolized by alimentary yeasts, and then further macerating said suspension with such yeasts (fam. Saccharomycetaceae) which metabolize said modified carbohydrates for a sufficient time to metabolize the same, the products of said metabolism enriching the protein content of the plant material.

Claim 3

The process according to claim 1, wherein the sub-divided plant material containing both proteins and carbohydrates is subjected, prior to said enzymatic action, to heat.

Claim 4

The process according to claim 2 wherein the plant material is soya bean.

Claim 5

Process according to claim 1, wherein the enzymes acting preferentially on the carbohydrates include at least one enzyme selected from the group consisting of amylases, cellulases, pectinases, invertases and beta-glucanases.

Claim 6

The process according to claim 1 which comprises a. suspending 1,000 parts of toasted deoiled fine soya meal in 4,000 parts of pure water at about 40°-45°C; b. adjusting the pH of the suspension in the range 4.3 - 5.2; c. adding to the heated suspension 1.5 parts of a pectanase preparation measuring about 800 units/gm PG activity of polygalacturonase, 20 units/gm PG activity of pectin-methylesterase, a considerable activity of pectin-transelminase, and 11400 units/gm CMC activity (Cx) of hemicellulase; together with 0.5 parts of invertase having an inversion power of 560 IP; d. macerating the suspension with continued agitation for 3 hours until the carbohydrates of the suspension are modified to reducing sugars assimilable by yeasts; e. inactivating the enzymes by inceasing the temperature to about 70°C until said enzymes are inactivated; f. reducing the temperature of the enzyme-inactivated mixture to 30°C and adding 4000 parts of a 1% suspension of Saccharomyces Cerevisiae (brewer's yeast) to initiate fermentation; g. maintaining the yeast fermentation with continuous agitation for about 6 hrs until said reducing sugars are substantially eliminated while continuously adding nitrogen as about 2 parts of ammonium phosphate; h. pasteurizing the yeast-fermented suspension; i. concentrating the pasteurized suspension by evaporation under vacuum; and then; k. drying the concentrate by spray drying.

Claim 7

The process according to claim 1, which comprises a. suspending 1,000 parts of a fine flour of dehulled field beans (vicia fava minor) in 4,000 parts of pure water at about 40° - 45°C: b. adjusting the pH of the suspension in the range 4.3 - 6.5; c. adding to the heated suspension 1.5 parts of a commercial alpha-amylase measuring 100,000 units PS 40 raising the temperature of the suspension to about 95°C at which temperature of the suspension is stirring for 30 minutes and then the suspension is cooled by adding 1,000 parts of cold water and further cooled to about 52°C and adding to the cooled suspension 1.5 parts of a commercial amyloglucidase measuring 200 units AG together with 1.5 parts of a commercial invertase having an inversion power of 560 PI: d. macerating, the suspension with continued agitation, until the carbohydrates of the suspension are modified to reducing sugars metabolizable by yeasts; e. inactivating the enzymes by heating to a temperature of at least 70°C until said enzymes are inactivated; f. reducing the temperature of the enzyme-inactivated mixture to 30°C and adding 200 parts of a 20% dry matter suspension of Brewer's Yeast, (Saccharomyces Carlsbergensis); g, maintaining the yeast fermentation with continuous agitation at a temperature in the range 28° - 35°C until substantially all the reducing sugars are metabolized, while continuously adding nitrogen as 2 parts of ammonium phosphate; h. pasteurizing the yeast fermented suspension; i. concentrating the pasteurized suspension by evaporation under vacuum; and then k. drying the concentrated suspension.

Claim 8

The food product resulting from the process according to claim 1.

Claim 9

The protein food product, prepared by the concentration of the product resulting from the process according to claim 1.

Claim 10

The process according to claim 1, wherein said plant material containing both proteins and carbohydrates is selected from the group consisting of seeds, legumes, grains and cereals, and roots and tubers of high starch content and mixtures thereof.

Claim 11

The process according to claim 9 wherein said legumes are selected from the group consisting of soya beans, field beans, broad beans, white beans, peas, chick peas, haricot beans, and lentiles; said grains and cereals are selected from the group consisting of wheat, rice and corn; and said roots and tubers are selected from the group consisting of potatoes and cassava.