Process for producing a novel soy functional food ingredient
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Oct 15, 2002
Grant Date -
N/A
app pub date -
Feb 29, 2000
filing date -
Feb 29, 2000
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Processes for producing a novel soy functional food ingredient are provided. A soy material containing less than 65% soy protein by weight on a moisture-free basis is hydrated. In one aspect of the invention the soy material is hydrated with at least 2 parts of water per 1 part of soy material, by weight. At least a portion of soy protein in the hydrated soy material is then partially denatured. In one aspect of the invention, a hydrated soy material containing at least 2 parts of water per 1 part of soy material, by weight, is denatured by treating the hydrated soy material at a temperature of from about 75.degree. C. to about 160.degree. C. In another aspect of the invention, a hydrated soy material is denatured by subjecting the hydrated soy material to shear at a temperature of at least 40.degree. C. The partially-denatured hydrated soy material is then dried so the dried soy material has a nitrogen solubility index of from about 30% to about 80% and a protein content of less than 65% by weight on a moisture-free basis.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully