Soybean-cheese whey food product

Claim 1

A method for producing a bland nutritional food product from soybeans and sweet cheese whey consisting essentially of the steps of: comminuting soybeans in the presence of water to provide an aqueous dispersion thereof in water exhibiting a soybean material weight to water volume ratio selected between about 0.05 and 0.15; heating said aqueous dispersion at a temperature and over an interval selected for deactivating trypsin inhibitor; filtering said aqueous dispersion to remove non-suspended particulate matter; providing an aqueous dispersion of proteinaceous sweet cheese whey material in water exhibiting a whey material weight-to-water volume ratio selected between about 0.05 and 0.15; mixing said sweet cheese whey aqueous dispersion with said soybean aqueous dispersion following said trypsin inhibitor deactivation in about 1:1 ratio to provide an aqueous soybean-cheese whey mixture; heating said aqueous mixture to a temperature less than about 110° C; and precipitating a soybean-whey curd from said aqueous mixture by the addition thereto of a precipitant including as its principal ingredient, glucono-delta-lactone.

Claim 2

A method for producing a bland nutritional food product from soybeans and sweet cheese whey consisting essentially of the steps of: comminuting soybeans in the presence of water to provide an aqueous dispersion thereof in water exhibiting a soybean material weight to water volume ratio selected between about 0.05 and 0.15; heating said aqueous dispersion at a temperature and over an interval selected for deactivating trypsin inhibitor; filtering said aqueous dispersion to remove non-suspended particulate matter; providing an aqueous dispersion of proteinaceous sweet cheese whey material in water exhibiting a whey material weight-to-water volume ratio selected between about 0.05 and 0.15; mixing said sweet cheese whey aqueous dispersion with said soybean aqueous dispersion following said trypsin inhibitor deactivation in about 1:1 ratio to provide an aqueous soybean-cheese whey mixture; heating said aqueous mixture to a temperature less than about 110° C; and precipitating a soybean-whey curd from said aqueous mixture by the addition thereto of a precipitant including as its principal ingredient, glucono-delta-lactone.

Claim 12

A method for producing a bland, nutritional semi-soft, pudding like food product having a penetration characteristic essentially as shown in FIG. 3 from soybeans and sweet cheese whey, consisting essentially of the steps of: providing an aqueous mixture of about equal amounts by solids weight of proteinaceous sweet cheese whey and proteinaceous soybean milk, said soybean milk having been heated in isolation from said sweet cheese whey over an interval selected for deactivating trypsin inhibitor, the protein content of said sweet cheese whey remaining in a substantially non-heat-denatured condition; coprecipitating a soybean-whey curd from said aqueous mixture by the addition thereto in an amount representing a percentage ratio of less than about 1 percent, weight-to-volume, a precipitant selected from the group consisting of: glucono-delta-lactone, glucono-delta-lactone and calcium sulfate, and glucono-delta-lactone and magnesium chloride; and separating said soybean-whey curd from the remainder of said aqueous mixture.

Claim 13

A method for producing a bland, nutritional semi-soft, pudding like food product having a penetration characteristic essentially as shown in FIG. 3 from soybeans and sweet cheese whey, consisting essentially of the steps of: providing an aqueous mixture of about equal amounts by solids weight of proteinaceous sweet cheese whey and proteinaceous soybean milk, said soybean milk having been heated in isolation from said sweet cheese whey over an interval selected for deactivating trypsin inhibitor, the protein content of said sweet cheese whey remaining in a substantially non-heat-denatured condition; coprecipitating a soybean-whey curd from said aqueous mixture by the addition thereto in an amount representing a percentage ratio of less than about 1 percent, weight-to-volume, a precipitant selected from the group consisting of: glucono-delta-lactone, glucono-delta-lactone and calcium sulfate, and glucono-delta-lactone and magnesium chloride; and separating said soybean-whey curd from the remainder of said aqueous mixture.