Functional food ingredient
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United States of America Patent
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Mar 12, 2002
Grant Date -
N/A
app pub date -
Feb 28, 2001
filing date -
Feb 28, 2001
priority date (Note) -
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Abstract
A novel functional food ingredient is provided. The functional food ingredient contains an unrefined plant protein material. In one embodiment, the unrefined plant protein material of the functional food ingredient has a nitrogen solubility index of from about 30% to about 80% and at least one of the following properties: a salt tolerance index of from about 30% to about 80%; a water hydration capacity of at least 3.75 times the weight of the unrefined plant protein material; or a viscosity of at least 500 centipoise at a temperature of 15.degree. C. to 25.degree. C. In another embodiment, the unrefined plant protein material of the functional food ingredient has at least one of the following properties: a gel weight of at least 30 grams at a temperature of from about 15.degree. C. to about 25.degree. C. in a 5 fluid ounce aqueous slurry containing 5 parts water per 1 part of unrefined plant protein material, by weight; or a refrigerated gel strength of at least 50 grams when combined with 5 parts of water per part of soy material, by weight. In a particularly preferred embodiment the unrefined plant protein material is an unrefined soy protein material, most preferably soy flour, soy grits, soy meal, or soy flakes.
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