Patent US4054679A successfully refreshed from Google Patents.
US4054679A
Expired / Lapsed
US
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Steam injection and flash heat treatment of isoelectric soy slurries
Assignee: Griffith Laboratories Inc
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Filing: 1975-10-15
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Granted: 1977-10-18
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Expires: 1995-10-15
Abstract
Abstract A process for preparing a soy protein product having a high concentration of both solubilized carbohydrates and soluble protein, and being characterized by substantial freedom from bacterial activity, absence of objectionable beany flavor, light color, suitability for use in food preparations for human consumption, and enhanced palatability, wherein soybean material in the form of an aqueous slurry is first adjusted to an acid pH in the isoelectric range for the protein content of the material treated, or from about pH 3.5 to about pH 5.5, then subjected to steam injection to bring the temperature of the treated mass to the range of from about 225 DEG to about 400 DEG F, maintaining such temperature for a short time period, preferably from about 3 to about 30 seconds, to destroy viable bacteria and to solubilize carbohydrates. Residual steam is flashed, together with volatile constituents including objectionable flavor elements present in the soybean material. Thereafter, the pH of the hot steam-treated material is promptly adjusted upwardly to a value in the range of about pH 6 to about pH 10.5 to deter and to minimize protein denaturation. The end product, consisting of a viscous or semi-viscous dispersible fluid of milky appearance, may then be dried, as by spray drying, to provide a readily redispersible powder.
Inventors
- 👤 Irving Melcer
- 👤 Louis Sair
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 16:18
CPC Classifications
A; A23; A23L; A23L11/00; A23L11/30; A23L11/34; A23L11/35
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
260 words
In the method of treating a soybean material to provide a soy product, said method including the steps of forming an aqueous slurry of soybean material and processing said slurry under controlled conditions of time, temperature and pH to destroy bacteria, to mofify the physical and the chemical properties of the slurry and to improve the flavor properties thereof, the improvement wherein the processing of said slurry comprises the steps of: adjusting the pH of an aqueous slurry of soybean material to an isoelectric pH value characteristic of the protein being treated, said value being in the range of from about pH 3.5 to about pH 5.5, injecting pressurized steam into said slurry to provide a rapid rise in temperature of from about 225° to about 400° F while said slurry is contained in a confining vessel, maintaining a short dweel time of contact of said slurry with said pressurized steam in said vessel, said time being preferable of from about 3 seconds to about 3 minutes, duration, and, while the steam-treated slurry is at a temperature of at least 160° F; promptly elevating the pH of the slurry to a value in the range of from about 6 to about 10.5 to minimize denaturation of proteins contained in the slurry, and recovering a homogeneous, readily dispersible water miscible fluid product containing both solubilized carbohydrates and soluble protein, said fluid product being further characterized by absence of bacterial activity, substantial freedom from objectionable beany flavor and ordor, particular suitability for use in food products for human consumption, and enhanced palatability.
Claim 2
Dependent Claim
260 words
In the method of treating a soybean material to provide a soy product, said method including the steps of forming an aqueous slurry of soybean material and processing said slurry under controlled conditions of time, temperature and pH to destroy bacteria, to mofify the physical and the chemical properties of the slurry and to improve the flavor properties thereof, the improvement wherein the processing of said slurry comprises the steps of: adjusting the pH of an aqueous slurry of soybean material to an isoelectric pH value characteristic of the protein being treated, said value being in the range of from about pH 3.5 to about pH 5.5, injecting pressurized steam into said slurry to provide a rapid rise in temperature of from about 225° to about 400° F while said slurry is contained in a confining vessel, maintaining a short dweel time of contact of said slurry with said pressurized steam in said vessel, said time being preferable of from about 3 seconds to about 3 minutes, duration, and, while the steam-treated slurry is at a temperature of at least 160° F; promptly elevating the pH of the slurry to a value in the range of from about 6 to about 10.5 to minimize denaturation of proteins contained in the slurry, and recovering a homogeneous, readily dispersible water miscible fluid product containing both solubilized carbohydrates and soluble protein, said fluid product being further characterized by absence of bacterial activity, substantial freedom from objectionable beany flavor and ordor, particular suitability for use in food products for human consumption, and enhanced palatability.
Claim 3
Dependent Claim
44 words
The method as set forth in claim 1 and further comprising the step of drying the fluid product derived from the steam processed and neutralized slurry to provide an essentially dry soy protein powder, light in color, of bland flavor, and having excellent redispersibility.
Claim 4
Dependent Claim
25 words
The method as set forth in claim 2 wherein the drying step is carried out by spray drying the steam treated and neutralized fluid product.
Claim 5
Dependent Claim
25 words
A dry soy protein powder produced in accordance with the method of claim 2, and characterized by a high degree of redispersibility in aqueous systems.
Claim 6
Dependent Claim
40 words
A soy flour produced in accordance with the method of claim 2 and characterized by a nitrogen solubility index (NSI) in excess of about 50, and soluble carbohydrates in excess of about 67% by weight of the total carbohydrates present.
Claim 7
Dependent Claim
27 words
The method as set forth in claim 1 wherein steam is injected into said slurry to provide a temperature of from about 300° to about 350° F.
Claim 8
Dependent Claim
34 words
The method as set forth in claim 1 wherein the aqueous slurry of soy material is formulated with a solids concentration of from about 15 to about 25% by weight prior to steam treatment.
Claim 9
Dependent Claim
30 words
The method as set forth in claim 1 wherein the slurry is adjusted to a pH in the range of about 4.2 to 4.5 prior to injection of stream thereinto.
Claim 10
Dependent Claim
26 words
The method as set forth in claim 1 wherein the steam treated material is neutralized to a pH in the range of from 6.5 to 7.5.
Claim 11
Dependent Claim
31 words
The method as set forth in claim 1, wherein injection of steam into the slurry is carried out through a restricted passage while said slurry is contained in a confining vessel.
Claim 12
Dependent Claim
15 words
The method as set forth in claim 1 wherein the soybean material is soy curd.
Claim 13
Dependent Claim
15 words
The method as set forth in claim 1 wherein the soybean material is soy flour.
Claim 14
Dependent Claim
12 words
A fluid product produced in accordance with the method of claim 1.
Claim 15
Dependent Claim
69 words
The method as set forth in claim 1 and further comprising the steps of maintaining said slurry at an elevated temperature after steam treatment and prior to elevating the pH thereof, centrifuging and washing said slurry while hot, thereby to remove soluble constituents of said slurry to provide a high protein product having a protein concentration in excess of about 75% by weight as calculated on a dry basis.
Claim 16
Dependent Claim
42 words
A dry soy protein concentrate produced in accordance with the method of claim 14 and characterized by a nitrogen solubility index (NSI) in excess of about 50, and soluble carbohydrates in excess of about 50% by weight of the total carbohydrates present.
Claim 17
Dependent Claim
29 words
A soy protein concentrate produced in accordance with claim 14 from which a slurry is prepared having 8% solids and having a viscosity in excess of about 500 cps.
Claim 18
Dependent Claim
28 words
A soy protein concentrate produced in accordance with claim 14 from which a slurry is prepared 8% solids and having a viscosity in excess of about 1000 cps.
Claim 19
Dependent Claim
13 words
A soy protein product made in accordance with the method of claim 14.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-10-17 | 1981-04-18 | 1981-10-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-10-17 | 1985-04-18 | 1985-10-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-10-17 | 1989-04-18 | 1989-10-18 | $7700.00 | Window Closed / Lapsed |