IT1167459B - Soya protein curd for use in foods - Google Patents
Soya protein curd for use in foodsInfo
- Publication number
- IT1167459B IT1167459B IT22520/81A IT2252081A IT1167459B IT 1167459 B IT1167459 B IT 1167459B IT 22520/81 A IT22520/81 A IT 22520/81A IT 2252081 A IT2252081 A IT 2252081A IT 1167459 B IT1167459 B IT 1167459B
- Authority
- IT
- Italy
- Prior art keywords
- protein
- foods
- addn
- water
- obtd
- Prior art date
Links
- 102000004169 proteins and genes Human genes 0.000 title abstract 4
- 108090000623 proteins and genes Proteins 0.000 title abstract 4
- 235000010469 Glycine max Nutrition 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 title abstract 3
- 244000068988 Glycine max Species 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- 239000002253 acid Substances 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- -1 cation salt Chemical class 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 229940116540 protein supplement Drugs 0.000 abstract 1
- 235000005974 protein supplement Nutrition 0.000 abstract 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Defatted soybean material is extracted with water to obtain an aq. soln. contg. at least 2 wt.% protein. The pH of the extract is adjusted to 5.4-8.0, and it is heated to 80-170 deg. C to cause cogulation of protein. The curd is sepd. and washed with water. The soy material pref. has NSI 40-65%. The extract obtd. will typically contain 3.5-9.0 wt.% protein. The pH may be adjusted by fermentation, by addn. of an edible acid, or by addn. of a divalent cation salt, possibly accompanied by a food grade acid or base. The cure obtd. should have an interstitial water content of 72-85% The prod. is useful as a protein supplement in foods. It has a bland flavour, light colour and smooth tender elastic texture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT22520/81A IT1167459B (en) | 1981-06-23 | 1981-06-23 | Soya protein curd for use in foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT22520/81A IT1167459B (en) | 1981-06-23 | 1981-06-23 | Soya protein curd for use in foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IT8122520A0 IT8122520A0 (en) | 1981-06-23 |
| IT1167459B true IT1167459B (en) | 1987-05-13 |
Family
ID=11197366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT22520/81A IT1167459B (en) | 1981-06-23 | 1981-06-23 | Soya protein curd for use in foods |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT1167459B (en) |
-
1981
- 1981-06-23 IT IT22520/81A patent/IT1167459B/en active
Also Published As
| Publication number | Publication date |
|---|---|
| IT8122520A0 (en) | 1981-06-23 |
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