Method for processing protein from nonbinding oilseed by ultrafiltration and solubilization

Claim 1

A method of processing nonbinding oilseeds comprising the steps of: solubilizing at least a portion of the protein contained in the oilseed to produce a filterable protein feed stream; and passing the protein feed stream through an ultrafiltration membrane system with a molecular weight cutoff of about 70,000 daltons to separate out proteins, while controlling the concentration of the feed to limit self filtering and produce a permeate and a retentate, the retentate having a substantially bland taste and colorless appearance when dried.

Claim 2

A method of processing nonbinding oilseeds comprising the steps of: solubilizing at least a portion of the protein contained in the oilseed to produce a filterable protein feed stream; and passing the protein feed stream through an ultrafiltration membrane system with a molecular weight cutoff of about 70,000 daltons to separate out proteins, while controlling the concentration of the feed to limit self filtering and produce a permeate and a retentate, the retentate having a substantially bland taste and colorless appearance when dried.

Claim 4

A method according to claims 1 or 2 wherein the filterable protein feed stream is produced by extracting oilseeds in an alkaline environment to produce a solubilized protein solution.

Claim 5

A method according to claims 1 or 2 wherein the filterable protein feed stream is produced by extracting oilseeds in an acidic environment to produce a dispersed protein slurry.

Claim 8

The method of claims 1 or 2 further comprising the step of passing the permeate through a reverse osmosis membrane.

Claim 12

A method of processing nonbinding oilseed protein comprising the steps of: extracting oilseeds in an alkaline environment to produce a solubilized protein solution; removing at least a portion of any insoluble residue from the protein solution; and passing the protein solution over an ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 to separate out color causing and taste causing components and to produce permeate and a retentate, the retentate having a substantially bland taste and a colorless appearance when dry.

Claim 13

A method of processing nonbinding oilseed protein comprising the steps of: extracting oilseeds in an alkaline environment to produce a solubilized protein solution; removing at least a portion of any insoluble residue from the protein solution; and passing the protein solution over an ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 to separate out color causing and taste causing components and to produce permeate and a retentate, the retentate having a substantially bland taste and a colorless appearance when dry.

Claim 28

A method of processing nonbinding oilseed protein having a substantially bland taste and colorless appearance comprising the steps of: mixing oilseeds in water to produce a mixture; regulating the pH of the mixture while controlling the temperature and concentration of the oilseeds in the mixture in order to dissolve oilseed protein and and produce a solubilized protein slurry comprising a protein solution; separating out insolubilized solids from the protein slurry; prefiltering the protein slurry to remove a sufficient amount of suspended matter in preparation for the ultrafiltration of the protein solution; and passing the protein solution over at least one ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 daltons to produce a permeate and a retentate while essentially maintaining the original volume of the protein solution in a supply zone as the solution is being ultrafiltered by adding water at a rate sufficient to compensate for the permeate being removed from the ultrafiltration membrane and any retentate not recycled to the supply zone.

Claim 29

A method of processing nonbinding oilseed protein having a substantially bland taste and colorless appearance comprising the steps of: mixing oilseeds in water to produce a mixture; regulating the pH of the mixture while controlling the temperature and concentration of the oilseeds in the mixture in order to dissolve oilseed protein and and produce a solubilized protein slurry comprising a protein solution; separating out insolubilized solids from the protein slurry; prefiltering the protein slurry to remove a sufficient amount of suspended matter in preparation for the ultrafiltration of the protein solution; and passing the protein solution over at least one ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 daltons to produce a permeate and a retentate while essentially maintaining the original volume of the protein solution in a supply zone as the solution is being ultrafiltered by adding water at a rate sufficient to compensate for the permeate being removed from the ultrafiltration membrane and any retentate not recycled to the supply zone.

Claim 33

A method of processing soy protein having a substantially bland taste and colorless appearance comprising the steps of: mixing defatted soy flour in water to produce a mixture wherein the ratio of soy to water by weight is between about 40 to 1 and about 10 to 1 and the temperature of the mixture is between about 50 and about 60° C.; setting the pH of the mixture between about 7 and about 8 in order to dissolve soy protein and produce a solubilized protein slurry comprising a protein solution; separating out insolubilized solids from the protein slurry; prefiltering the protein slurry to remove a sufficient amount of suspended matter in preparation for the ultrafiltration of the protein solution; passing the protein solution over at least one ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 to produce a permeate and a retentate while substantially maintaining the original volume of the protein solution in a feed tank as the solution is being ultrafiltered by adding water to make up for permeate removed from the ultrafiltration membrane and any retentate not recycled to the feed tank while recycling at least a portion of the retentate to the feed tank and collecting the permeate; allowing the volume of the protein solution in the feed tank to decrease once a volume of permeate equal to at least about 1.2 times the volume of the protein solution in the feed tank is collected; and thereafter mixing any unrecycled retentate with the protein solution.

Claim 34

A method of processing soy protein having a substantially bland taste and colorless appearance comprising the steps of: mixing defatted soy flour in water to produce a mixture wherein the ratio of soy to water by weight is between about 40 to 1 and about 10 to 1 and the temperature of the mixture is between about 50 and about 60° C.; setting the pH of the mixture between about 7 and about 8 in order to dissolve soy protein and produce a solubilized protein slurry comprising a protein solution; separating out insolubilized solids from the protein slurry; prefiltering the protein slurry to remove a sufficient amount of suspended matter in preparation for the ultrafiltration of the protein solution; passing the protein solution over at least one ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 to produce a permeate and a retentate while substantially maintaining the original volume of the protein solution in a feed tank as the solution is being ultrafiltered by adding water to make up for permeate removed from the ultrafiltration membrane and any retentate not recycled to the feed tank while recycling at least a portion of the retentate to the feed tank and collecting the permeate; allowing the volume of the protein solution in the feed tank to decrease once a volume of permeate equal to at least about 1.2 times the volume of the protein solution in the feed tank is collected; and thereafter mixing any unrecycled retentate with the protein solution.

Claim 37

A method of producing nonbinding oilseed protein comprising the steps of: extracting oilseeds in an acidic environment to produce a dispersed protein slurry; and passing the protein slurry over an ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 to separate out color causing and taste causing components and to produce a permeate and a retentate, the retentate having a substantially bland taste and a colorless appearance when dry.

Claim 38

A method of producing nonbinding oilseed protein comprising the steps of: extracting oilseeds in an acidic environment to produce a dispersed protein slurry; and passing the protein slurry over an ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 to separate out color causing and taste causing components and to produce a permeate and a retentate, the retentate having a substantially bland taste and a colorless appearance when dry.

Claim 43

A method of producing a soy protein concentrate having a substantially bland taste and colorless appearance comprising the steps of: mixing defatted soy flour in water to produce a mixture wherein the ratio of soy to water by weight is between about 40 to 1 and about 10 to 1 and the temperature of the mixture is between about 50 and about 60° C.; controlling the pH of the mixture to dissolve nonprotein constituents including sugars and salts and a portion of the protein and to produce a dispersed protein slurry comprising undissolved protein; and passing the protein slurry over at least one ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 to produce a permeate and a retentate while substantially maintaining the original volume of the protein slurry in a feed tank as the slurry is being ultrafiltered by adding water to make up for permeate removed from the ultrafiltration membrane and any retentate not recycled to the feed tank while recycling at least a portion of the retentate to the feed tank and collecting the permeate.

Claim 44

A method of producing a soy protein concentrate having a substantially bland taste and colorless appearance comprising the steps of: mixing defatted soy flour in water to produce a mixture wherein the ratio of soy to water by weight is between about 40 to 1 and about 10 to 1 and the temperature of the mixture is between about 50 and about 60° C.; controlling the pH of the mixture to dissolve nonprotein constituents including sugars and salts and a portion of the protein and to produce a dispersed protein slurry comprising undissolved protein; and passing the protein slurry over at least one ultrafiltration membrane with a molecular weight cutoff of at least about 100,000 to produce a permeate and a retentate while substantially maintaining the original volume of the protein slurry in a feed tank as the slurry is being ultrafiltered by adding water to make up for permeate removed from the ultrafiltration membrane and any retentate not recycled to the feed tank while recycling at least a portion of the retentate to the feed tank and collecting the permeate.

Claim 51

A method of processing nonbinding oilseeds comprising the steps of: extracting a first portion of the oilseeds in an alkaline environment to produce a solubilized protein solution; extracting a second portion of the oilseeds in an acidic environment to produce a dispersed protein slurry; mixing the solubilized protein solution and dispersed protein slurry; and passing the mixture over an ultrafiltration membrane having a molecular weight cutoff of at least about 100,000 to separate out color causing and taste causing components and to produce a permeate and a retentate, the retentate having a substantially bland taste and a colorless appearance when dry.

Claim 52

A method of processing nonbinding oilseeds comprising the steps of: extracting a first portion of the oilseeds in an alkaline environment to produce a solubilized protein solution; extracting a second portion of the oilseeds in an acidic environment to produce a dispersed protein slurry; mixing the solubilized protein solution and dispersed protein slurry; and passing the mixture over an ultrafiltration membrane having a molecular weight cutoff of at least about 100,000 to separate out color causing and taste causing components and to produce a permeate and a retentate, the retentate having a substantially bland taste and a colorless appearance when dry.