JP2005287483A - Soybean protein concentrate with high gel strength and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a soybean protein material having high lard gel strength and high emulsification strength. <P>SOLUTION: This soybean protein material having high gel strength comprises a protein concentrate having at least about 560.0 g lard gel strength and at least about 65.0 mass% of protein content on a moisture free basis. The concentrate is obtained by adjusting pH to <6.0, removing soluble components from a soybean protein concentrate washed in alcohol, readjusting pH up to over 7.0, subjecting the obtained concentrate to heat treatment, forming a product through arbitrarily subjecting to shearing treatment, and arbitrarily drying the obtained product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

(Cross-reference of related applications)
The present application is directed to US Pat. No. 60 / 431,873, filed Dec. 9, 2002, entitled “Soy Protein Concentrate Having High Gel Strength and Method for Producing the Same”, Title 35, U.S. Pat. S. C. §119 (e) profit is required.
The present invention relates to a plant protein product having a high gel strength and a high emulsification strength and a method for obtaining the product.

Plant protein materials are used as functional food ingredients and have many uses to enhance the properties required in food. In particular, soy protein materials are expected to have a wide range of uses as functional food ingredients. Soy protein materials are used as emulsifiers in meats such as frankfurters, sausages, bologna, minced meat and meat patties to bind the meat and give the meat good texture and chewy. Other uses of soy protein material as a functional food ingredient include its use in cream soups, gravies and yogurts, where the soy protein material acts as a thickener to give the food a creamy viscosity. Soy protein materials are also used as functional food ingredients in many foods such as dips, dairy products, tuna products, breads, cakes, macaroni, confectionery, whipped toppings, baked goods, and many other applications. .
Soy protein concentrates and soy protein isolates with relatively high protein concentrations are functional food ingredients that are particularly effective due to the versatility of soy protein. Soy protein provides gelling properties and is used to denature the ground and emulsified meat product tissue. The tissue-denatured gel structure provides the cooked meat emulsion with dimensional stability that is chewy and chewy. Furthermore, this gel structure provides a matrix for maintaining moisture and fat.

In addition, soy protein is surface active and collects at the oil-water interface to prevent coalescence of oil droplets, thus acting as an emulsifier in various food applications. The emulsifiability of soy protein can give a stickiness to ingredients such as soup and gravy. Also, the emulsifiability of soy protein allows the soy protein material to absorb fat, promotes fat binding in cooked foods, and can limit fat “fatting out” during cooking. . In addition, soy protein has a function of absorbing water, and retains water in the final food due to the hydrophilicity of many polar side chains along the peptide backbone of soy protein. The moisture retention of the soy protein material may be utilized to reduce moisture loss during cooking of the meat product and provide an increased yield in the cooked mass of the meat product. The water retained in the final product is also useful to give the mouthfeel of the product.
Soy protein-based meat-like products or gelled foods such as cheese and yogurt provide consumers with many health benefits. Consumer acceptance conditions for these products are directly related to sensory properties such as tissue, fragrance, mouthfeel and appearance. Protein sources for gel-based foods such as meat analogues have good gel-forming properties and good water and fat binding at relatively low cooking temperatures. Two things are important considerations in determining the usefulness of a gel, both the strength of the gel and how it affects it in the final product to be introduced. The emulsification strength of the material is also an important property to be considered when introducing the material into food. As described above, the functionality of soy protein gels in foods and the emulsifying properties of soy protein materials in foods are well established.

  The gel strength of soy protein materials such as soy protein concentrates and soy protein isolates varies, and there is always a need for improved gel strength of soy protein concentrates and isolates. The emulsification strength of soy protein materials such as soy protein concentrate and soy protein isolate also fluctuates and there is a need to improve the emulsification strength of soy protein materials such as soy protein concentrate and soy protein isolate. Exists. Particularly needed are soy protein materials such as soy protein concentrates and soy protein isolates that have strong gel performance and strong emulsifying properties, especially for use in emulsified meat products.

The present invention provides a soy protein material composition having a lard gel strength of at least 560.0 g. In a preferred embodiment, the soy protein concentrate composition has a lard gel strength of greater than about 575.0 g. In one embodiment, the soy protein material composition comprises at least 560.0 g of lard gel strength and 65.0% to 85.0% by weight of the total material on a moisture free basis (“mfb”). A soy protein concentrate composition having a protein content. In another embodiment, the soy protein material composition is a soy protein isolate composition having a lard gel strength of at least 560.0 g and a protein content of at least 90.0% by weight of the total material on a dry basis. .
In another aspect, the present invention provides a soy protein material composition having an uncooked emulsification strength of at least 190 g. In a preferred embodiment, the soy protein material composition has an uncooked emulsification strength of at least 225 g. In one embodiment, the soy protein material has a uncooked emulsification strength of at least 190 g and a protein content of 65.0% to 85.0% by weight of total material on an absolutely dry basis (“mfb”). It is a concentrate composition. In another embodiment, the soy protein material is a soy protein isolate composition having an uncooked emulsification strength of at least 190 g and a protein content of at least 90.0% by weight of the total material on a dry basis.

In a further aspect, the present invention provides a soy protein material having a cooked emulsification strength of at least 275 g. In a preferred embodiment, the soy protein material composition has a cooked emulsification strength of at least 300 g. In one embodiment, the soy protein material has a cooked emulsification strength of at least 275 g and a soy protein content of 65.0% to 85.0% by weight of the total composition on an absolutely dry basis (“mfb”). A protein concentrate composition. In another embodiment, the soy protein material is a soy protein isolate composition having a cooked emulsification strength of at least 275 g and a protein content of at least 90.0% by weight of the total composition on a dry basis.
In yet another aspect, the present invention is a food ingredient comprising a soy protein material having a lard gel strength of at least 560.0 g, an uncooked emulsification strength of at least 190.0 g, or a cooked emulsification strength of at least 275 g. The soy protein material composition of the present invention can be used for (but not limited to) fish, cream soup, gravy, yogurt, dip, dairy products, tuna products, cakes, macaroni, confectionery, whipped toppings, baked goods and many others. It can be introduced into many foods, including meats and meat products.

  The present invention also relates to a method for obtaining a soy protein material exhibiting high lard gel strength and high uncooked and cooked emulsification strength. This method mixes or slurries the alcohol-washed soy protein concentrate with water, adjusts the pH of the slurry to less than 6.0, removes soluble components from the slurry, and re-adjusts the pH to at least 7.0. Conditioning and subjecting the resulting slurry to a heat treatment such as jet cooking and optionally shearing to change the protein structure and optionally drying the resulting protein.

Definitions The term “soy material” as used herein is defined as a complete soy-derived material that does not contain non-soy-derived additives. Such an additive may of course be added to the soy material to provide further functionality to the soy material or food in which the soy material is utilized as a food ingredient. The term “soybean” means glycine max, glycine soya species, or a species that can be crossed with glycine max.
As used herein, the term “soy protein material” means a soy protein-containing material comprising at least 40% by weight soy protein on a dry basis.

As used herein, the term “soy protein concentrate” means a soy protein-containing material comprising 65% to 90% by weight soy protein on a dry basis.
As used herein, the term “soy protein isolate” means a soy protein-containing material comprising at least 90% by weight soy protein on a dry basis.
The term “Lard gel strength” as used herein refers to the gel strength of the soy protein material in a mixture of water and lard. The lard gel strength of the soy protein material can be determined by the following method. First, a soy protein gel is made from a soy protein material sample as follows. Add 634 g of 0 ° C. (32 ° F.) water to a Stefan Vertical-Cutter / Mixer (Model No. UM-5, Stephan Machinery Corporation, Columbus, Ohio). 141 grams of soy protein material sample is added to the cutter / mixer. Apply vacuum to this cutter / mixer and move the chopper slowly to prevent splashing. The sample protein material is vacuum cut for 2 minutes at 900 rpm while moving the stirring arm in two directions every 30 seconds. The vacuum is then stopped and the bowl lid and sides are scraped off. 200.0 g of room temperature lard is added to the cutter / mixer bowl along with 20.0 g of salt and 5.0 g of sodium tripolyphosphate. Vacuum is again applied to the cutter / mixer and the contents are cut for 1 minute at 1200 rpm while moving the stirring arm constantly in two directions. Remove vacuum temporarily and scrape bowl lid and sides. The vacuum is reapplied and the contents of the bowl are cut for an additional 2 minutes at 1200 rpm while moving the stirring arm every 30 in two directions. The target temperature for gel strength measurement by this method is about 16 ° C to 18 ° C (60 ° F to 65 ° F).

Empty the contents of the bowl into a vacuum bag measuring 25.4 cm x 40.64 cm (10 "x 16"). A vacuum is applied to the bag for 30 seconds before the bag is heat sealed. Using this vacuum bag, test samples are placed in a sausage filling machine and packed into four # 202 metal cans. The dent surface is scraped off with a spatula onto the surface of the test sample in the can and a lid is placed on the can. The can is sealed with a lid and steam heated at 60 ° C. (140 ° F.) for 20 minutes, 71 ° C. (160 ° F.) for 20 minutes, and 79 ° C. (175 ° F.) for 20 minutes to bring the internal temperature to 73 ° C. 165 ° F.). Allow the can to cool to room temperature overnight before performing tissue analysis.
The tissue properties of the gel are assessed visually and indirectly using a TA-XT2 texture analyzer (Texture Technology Corporation, Skullsdale, NY). The texture analyzer is equipped with a 12.5 mm spherical probe. All samples to be tested are equilibrated at room temperature prior to tissue analysis. Open the bottom of the can to test the sample. However, the sample is not removed from the can. The texture analyzer's spherical probe is allowed to penetrate the gel sample until the maximum force applied to the probe to push the probe into the gel sample is achieved. Four measurements per can are made at a position between the center and the periphery of the can. No measurements are made at the center of the can. The measurement is repeated with another can of the same sample from the cutter / mixer, preparing a total of 8 measurements with two cans.

The lard gel strength of the present invention is the maximum force measured in grams of probe as the probe is pushed into a canned gel sample. The highest force measured is a texture analyzer where the lard gel strength is measured at the point when the gel is broken by the probe (first big peak in the graph, graph X axis is time and graph Y axis is force in grams) It is decided from the graph made by. For the sake of accuracy, the lard gel strength is reported here as an average of 8 measurements.
As used herein, the term “uncooked emulsification strength” refers to the strength of the emulsion formed by the soy protein material in a mixture of soy oil and water before the emulsion is tested for its emulsification strength. Not cooked. The emulsification strength of such an emulsion may be determined by the following method. First, an emulsion of a soy protein material sample is prepared. 880 g of soybean oil having a temperature of 17 ° C. to 23 ° C. (63 ° F. to 73 ° F.) is weighed in a beaker with a container weight. The soybean oil is then placed in the chopper bowl of a Hobart food cutter (model 84142 or 84145, 1725 rpm shaft speed). A 220 g soy protein material sample is then dispersed throughout the surface of soybean oil in the chopper bowl of the food cutter and the food cutter and timer are started. Immediately after starting the food cutter, 1100 ml of deionized water is added to the mixture of soy oil and soy protein material in the chopper bowl of the cutter, and when the water has been added, the lid of the food cutter is closed. After 1 minute, stop the food cutter and timer, open the lid of the food cutter, and scrape the inside of the lid thoroughly with a rubber spatula. The lid is then closed again and the food cutter and timer are restarted. Four minutes after restarting the food cutter, 44 g of salt is added to the mixture in the chopper bowl of the food cutter. After a total chop time of 5.5 minutes, stop the cutter and timer, scrape the lid again as described above, and then restart the food cutter and timer. Seven minutes after the total chop time, the food cutter is stopped and a 5 fluid ounce sample of the emulsion is collected from the food cutter emulsion ring into a 5 fluid ounce sample cup. The sample cup is then turned over on a flat tray made of non-absorbent material covered with plastic film and stored frozen at 2 ° C-7 ° C (36 ° F-45 ° F). After freezing for 24-30 hours, carefully remove the sample cup from the cooled emulsion in each sample cup.

The emulsification strength of the cooled emulsion immediately uses a TA-XT21 texture analyzer with a gel tester probe (Texture Technology, Skullsdale, NY) (equipped with Chatillion Dietary Scale (# R026), 500 g capacity). Measured. The texture analyzer force is calibrated using a 5 kg weight, and the gel probe is calibrated to a return distance of 75 mm and a contact force of 1 g. The emulsification strength of each cooled emulsion is obtained by probing the texture analyzer gel probe into the cooled emulsion at the same distance between the center of the emulsion and the edge of the emulsion at a speed of 0.8 mm / sec and a force of 10 g. Is measured by punching until the emulsion is pierced. For the emulsification strength, three measurements are taken for each sample at the same distance from each other (no measurement at the center of the emulsion sample), and a total of nine measurements are performed on the three emulsion samples. Is called.
Uncooked emulsification strength (g force) is the maximum force measured in grams of the probe when the probe is pressed into the uncooked emulsion. The maximum force measured is the uncooked emulsification strength measured at the point when the emulsion is broken by the probe (first large peak in the graph, graph X axis is time and graph Y axis is force in grams) It is determined from the graph created by the texture analyzer. For the sake of accuracy, the uncooked emulsification strength used here is reported as an average of 9 measurements.

As used herein, the term “cooked emulsification strength” refers to the strength of the emulsion formed by the soy protein material in a mixture of soy oil and water before the emulsion is tested for its emulsification strength. Have been cooked. The emulsification strength of such an emulsion is determined by first measuring the emulsion of soy protein material, soy oil and deionized water as described above with respect to measuring the uncooked emulsification strength until the chopping with the food cutter is complete. It may be determined by forming. The inside of three 307x109 cans is sprayed with a non-stick cooking spray and the cans are filled with the emulsion recovered from the emulsion ring of the food cutter. Scrape off excess emulsion at the top of the can. The can is then sealed with a can lid sprayed with a non-stick cooking spray using a can seamer.
Sealed cans are cooked in boiling water for 30 minutes. The can is then removed from the boiling water bath and cooled in an ice water bath for 15 minutes. The cooled can is then frozen at 2-7 ° C. (36 ° -45 ° F.) for 20-32 hours. The can lid is then removed to expose the cooked and cooled emulsion.

The emulsification strength of the cooked cooled emulsion is immediately determined by TA-XT21 texture analyzer with a gel tester probe (Texture Technology, Skullsdal, NY) (equipped with Chatillion Dietary Scale (# R026), 500 g capacity). Measured using. The texture analyzer force is calibrated using a 5 kg weight, and the gel probe is calibrated to a return distance of 45 mm and a contact force of 1 g. The emulsification strength of each cooled emulsion is obtained by probing the texture analyzer gel probe into the cooled emulsion at the same distance between the center of the emulsion and the edge of the emulsion at a speed of 0.8 mm / sec and a force of 10 g. Is measured by punching until the emulsion is pierced. For the emulsification strength, three measurements are taken for each emulsion can at equidistant points, and a total of nine measurements are taken for three emulsion samples.
The cooked emulsification strength (g force) is the maximum force measured in grams of the probe when the probe is pressed into the cooked emulsion. The maximum force measured is the cooked emulsification strength measured at the point when the emulsion is broken by the probe (first large peak in the graph, graph X axis is time and graph Y axis is force in grams) It is determined from the graph created by the texture analyzer. For the sake of accuracy, the cooked emulsification strength used here is reported as an average of 9 measurements.

  The term “protein content” as used herein refers to A.I. O. C. S. (American Oil Chemists Society) means the relative protein content of soy material as determined by Bc4-91 (1997) or Ba4d-90 (1997) in the official method (each by reference in its entirety) Introduced here), the total nitrogen content of the soybean material sample as ammonia and the protein content 6.25 times the total nitrogen content of the sample are determined. A. used in the determination of protein content O. C. S. The nitrogen-ammonia-protein modified Kjeldahl method of the methods Bc4-91 (1997), Aa5-91 (1997) and Ba4d-90 (1997) uses a soy material sample as follows: You can do it. Weigh 0.0250 to 1.750 g of soy material into a standard Kjeldahl flask. A commercial catalyst mixture of 16.7 g potassium sulfate, 0.6 g titanium dioxide, 0.01 g copper sulfate and 0.3 g pumice is added to the flask, and then 30 ml concentrated sulfuric acid is added to the flask. Boiling stone is added to the mixture and the sample is digested by heating in a boiling water bath for approximately 45 minutes. Rotate the flask at least 3 times during this digestion. 300 ml of water is added to the sample and the sample is cooled to room temperature. Add normal 0.5N hydrochloric acid and distilled water to the distillate receiving flask sufficient to cover the end of the distillation outlet tube at the bottom of the receiving flask. Sodium hydroxide solution is added to the digestion flask in an amount sufficient to make the digestion flask strong alkali. The digestion flask is then immediately connected to the distillation outlet tube, and the contents of the digestion flask are mixed thoroughly with shaking, digesting at a boiling rate of about 7.5-min until at least 150 ml of distillate is collected. Heat the flask. The contents of the receiving flask are then titrated with 0.25N sodium hydroxide solution using 3-4 drops of 0.1% ethyl alcohol methyl red indicator solution. Blank tests for all reagents are performed simultaneously on this sample and all similar aspects, and corrections are made to the blanks determined for this reagent. The water content of the ground sample is determined by the procedure described below (A.O.C.S. official method Ba2a-38). The nitrogen content of the sample is given by the formula: nitrogen (%) = 14000.67x [[(standard acid normality) × (volume of standard acid used for sample (ml))] − [(standard acid Volume of standard base required to titrate 1 ml-volume of standard base required to titrate reagent blank carried through the method and distilled into 1 ml of standard acid) x (standard base definition) Degree)]-[(volume of standard base used for sample (ml)) × (normality of standard base)]] / (mg of sample). The protein content is 6.25 times the nitrogen content of the sample.

As used herein, the term “moisture content” refers to the amount of moisture in a material. The moisture content of the soy material is O. C. S. (American Oil Chemists Society) method Ba2a-38 (1997), which is hereby incorporated by reference in its entirety. By this method, the moisture content of the soy material is reduced by passing a sample of 1000 g of soy material through a 6 × 6 ruffle splitting machine (commercially available from Seedboroloyment Corporation, Chicago, Illinois) to reduce the sample size to 100 g. May be measured. The 100 g sample is then immediately placed in an airtight container and weighed. Weigh a 5 g sample on a weighed pan (up to 30 gauge, approximately 50 x 20 mm, with a tight slip cover, commercially available from Sargent-Berg). The dish containing the sample is placed in a forced evacuation oven and dried at 130 ± 3 ° C. (261 ° F. to 271 ° F.) for 2 hours. The dish is then removed from the oven, immediately covered and cooled to room temperature in a desiccator. The dish is then weighed. The moisture content is calculated by the formula: moisture content (%) = 100 × [(mass loss (g) / sample mass (g)].
As used herein, the term “soy flour” is a soy protein material that is granular and contains a soy protein content of less than 65% by weight on a dry basis, and not more than 150 μm formed from peeled soy Having an average particle size of Soy flour may contain the original fat of soybeans or may be defatted.

As used herein, the term “soy grit” is a soy protein material that is granular and contains a soy protein content of less than 65% by weight on a dry basis, from 150 μm to 50 μm formed from peeled soy. Meaning an average particle size of 1000μ. Soy grit may contain the original fat of soybeans or may be defatted.
The term “soybean meal” as used herein is a soy protein material formed from peeled soy that is granular and contains a soy protein content of less than 65% by weight on a dry basis, Means that do not fall within the definition of flour or soy grit. The term “soybean meal” is used herein as a generic term for granular soy protein that includes material having less than 65% protein by weight on a dry basis and does not fall within the definition of soy flour or soy grit. The soybean meal may contain the original fat of soybean or may be defatted.
As used herein, the term “soy flake” is a flaky soy material formed by flaking peeled soy that contains a soy protein content of less than 65% by weight on a dry basis. Means soy protein material.
As used herein, the term “mass on an absolutely dry basis” refers to the mass of a material after it has been dried, for example, until the moisture content of the material is 0% in order to completely remove all moisture. Means. In particular, the mass of the soy material on the dry basis can be obtained by placing the soy material in a 45 ° C. (113 ° F.) oven and weighing the soy material after the soy material has reached a certain mass. it can.

  As used herein, the term “nitrogen solubility index” is defined as (% water-soluble nitrogen in protein-containing sample /% total nitrogen in protein-containing sample) × 100. The nitrogen solubility index gives a measure of the ratio of water soluble protein to total protein in the protein-containing material. The nitrogen solubility index of soy material is determined by standard analytical methods, particularly A. O. C. S. Measured by the method Ba11-65, which is hereby incorporated by reference in its entirety. According to the method of Ba11-65, at least 95% of the samples are S. A 5 g sample of soy material (average particle size of less than about 150 microns) finely ground enough to pass through a grade 100 mesh screen was stirred at 120 rpm for 2 hours at 30 ° C. (86 ° F.) with 200 ml Suspended in distilled water and then diluted with a further 250 ml distilled water. If the soy material is a full fat material, the sample should contain at least 80% of the material S. It passes through a grade 80 mesh screen (approximately 175μ) and 90% is U.S. S. It must be finely pulverized enough to pass through a grade 60 mesh screen (approximately 205μ). Dry ice must be added to the soy material sample being ground to prevent sample denaturation. 40 ml of the sample extract was decanted, centrifuged at 1500 rpm for 10 minutes, an aliquot of the supernatant was subjected to analysis of Kjjeldahl protein (PRKR), and A. O. C. S. The percentage of soluble nitrogen in soy material samples is determined by the official method of Bc4-91 (1997), Ba4d-90 or Aa5-91. Separate portions of the soy material sample are subjected to analysis for total protein by the PRKR method to determine the total nitrogen in the sample. The values obtained for% water soluble nitrogen and% total nitrogen are used to calculate the nitrogen solubility index in the above equation.

Method The soy protein material composition of the present invention comprises a step of preparing an alcohol-washed soy protein material, preferably an alcohol-washed soy protein concentrate, and the alcohol-washed soy protein concentrate is mixed or slurried with water. A step of obtaining an aqueous slurry containing a solid content of 1.0 to 15.0% by mass, a step of adjusting the pH of the slurry to less than 6.0, a step of removing soluble components while retaining protein in the slurry, a step of adjusting the pH to 7.0 or higher, and a step of subjecting the adjusted slurry to a heat treatment such as jet cooking at a temperature of 75 ° C. to 180 ° C. (156 ° F. to 356 ° F.), for example. ,
Optionally, it is obtained by a process that generally includes subjecting the heated slurry to shear, and optionally drying the slurry.
The starting material of the process of the present invention is an alcohol washed soy protein concentrate. Alcohol-washed soy protein is known in the industry as a conventional soy protein concentrate, and many are commercially available. One alcohol-washed soy protein suitable as a starting material for the present invention is Procon 2000, which is commercially available from Solae Co. of St. Louis, Missouri. Another suitable commercial alcohol-washed soy protein concentrate is Dampro H, which is also commercially available from Solae.

It is understood that soy flour, soy grit, soy meal or soy flakes can be the starting material, rather than the use of a commercially available alcohol washed soy protein concentrate as a starting material of the present invention. The alcohol-washed soy protein concentrate is obtained by washing soy flour, soy grit, soy meal or soy flakes with a low molecular weight aqueous alcohol, preferably aqueous ethanol, and then desolvating the alcohol-washed soy protein material. Can be manufactured. Soy flour, soy grit, soy meal or soy flakes are commercially available or may be produced from soy beans by methods known in the art. The alcohol washed soy concentrate produced in this way can then be used in the methods disclosed herein.
The alcohol washed soy protein concentrate is first slurried with water at a solids content of 1.0% to 15.0% by weight. Preferably, the alcohol washed soy protein concentrate is slurried with water at a solids content of 1.0% to 10.0% by weight. The water used to slurry the soy protein concentrate is preferably heated to a temperature of 27 ° C to 82 ° C (80 ° F to 180 ° F). It has been found that a temperature of 49 ° C. (120 ° F.) is particularly suitable for the purposes of the present invention.

The pH of the slurry is less than 6.0 to solubilize the inorganics in the slurry while minimizing protein solubility and facilitate removal of the inorganics and other soluble components in the subsequent separation methods described below. Adjusted. In a preferred embodiment, the pH is adjusted near 4.3 to 5.3, preferably 5.0 to 5.2, or near the isoelectric point of soy protein between pH 4.4 to 4.6. The pH of the slurry can be adjusted by the addition of hydrochloric acid or other suitable edible organic or inorganic acids.
After pH adjustment, the slurry is subjected to a separation process to remove soluble components. Suitable methods for removing soluble components include centrifugation, ultrafiltration and other conventional separation methods. The separation process of the soluble component is particularly important for producing the soy protein material having high gel strength and high emulsification strength of the present invention, and is particularly expected to significantly affect the properties of the alcohol-washed soy protein concentrate. Outside. Alcohol washing to produce alcohol washed soy protein removes large amounts of “soy soluble components”. As such, further removal of soluble components can affect the properties of soy protein material that has already been washed with alcohol, as alcohol washing is expected to remove most of such soluble components. The effect is unexpected.

According to one embodiment of the present invention, the slurry comprises a membrane having a molecular weight cut off (“MWCO”) of 10,000 to 1,000,000, preferably about 50,000. Subject to the ultrafiltration separation method used. Tubular membranes have been determined to be particularly suitable for the production of the soy protein concentrate of the present invention. Different MWCO tubular membranes are commercially available and readily available. Manufacturers include Koch Membrane Systems (Wilmington, Mass.), PTI Advanced Filtration (Oxnard, CA), and PCI Membrane Systems (Milford, Ohio). Soluble components are permeated through the membrane as a permeate and proteins are retained by the membrane as a residue.
According to another embodiment, the slurry is subjected to a centrifugation method. A preferred centrifuge is a decant centrifuge. Soluble components are removed in the liquid fraction (Liquor fraction), while insoluble materials such as soy protein are retained in the insoluble cake of the centrifuge. Optionally, the centrifugation method may be repeated one or more times, in which case the centrifugation cake of the first centrifugation is diluted with water and then centrifuged again.
In a preferred embodiment of the centrifuging method, the centrifuging solution (soluble fraction) is further used using a spiral membrane to recover insoluble protein in the residue while removing soluble components in the permeate. May be processed. This solution is subjected to ultrafiltration using a membrane having a molecular weight cut-off (“MWCO”) of 1,000 to 30,000, preferably about 10,000 MWCO. A spiral membrane has been determined to be particularly suitable for recovering proteins from this solution. Different MWCO spiral membranes are commercially available and readily available. Manufacturers include Koch Membrane Systems (Wilmington, MA), GE Osmonics, Minnetonka, MN, PTI Advanced Filtration (PTI Advanced Filtration, Oxnard, CA), and Cinder Filtration ( Synder Filtration, Vacaville, CA).

The slurry retained after removing the soluble components by the separation method described above increases the protein content and reduces the ash content by removing inorganic substances. This slurry is a residue when the membrane method is used, and is a centrifuge cake when centrifugation is used, or the membrane method is used to recover proteins following the centrifugation method. When used, it is a complex of centrifuge cake and membrane residue. When a centrifuge method is used, the centrifuge cake or centrifuge cake and membrane residue complex has a solids content of 7.0% to 20% by weight, preferably 10.0% to 15.0%. It is diluted to make a slurry with a solids content of mass%, most preferably between 12% and 13% by mass.
After removal of soluble components, the pH of the slurry is adjusted to 7.0 or higher to neutralize the slurry, thereby increasing protein solubility in the slurry. In one embodiment, the pH is adjusted to a pH of 7.0-7.5, and pH 7.2 has been found to be particularly suitable. The pH of the slurry can be adjusted by the addition of a suitable organic or inorganic base, preferably sodium hydroxide.
In order to produce the soy protein concentrate composition according to the present invention, the pH adjusted slurry is subjected to a heat treatment or cooking treatment to obtain a final product that changes the protein structure and can optionally be dried, optionally sheared. To be processed.
Heat treatment or cooking treatment and optional shearing treatment change the structure of the protein to improve protein functionality and create a product with high gel strength. Any cooking process or apparatus can be used, but in order to change the structure of the soy protein material by subjecting the soy protein material to sufficient heating for a sufficient amount of time, jet cooking may be used for the soy protein concentrate of the present invention. It appears to be particularly suitable for commercial production. Preferably, the neutralized slurry of the soy protein material is about 75 ° C. to about 180 ° C. (167 ° F. to 356 ° F.) at a temperature of about 75 ° C. to about 180 ° C. to change the structure of the soy protein in the soy protein material. Treated for 2 seconds to about 2 hours, where the soy protein material slurry is heated at low temperatures for extended periods of time to change the structure of the soy protein in the soy protein. Preferably, the neutralized slurry is heat treated at a temperature of 135 ° C. to about 180 ° C. (275 ° F. to 356 ° F.) for 5 seconds to 30 seconds, most preferably the slurry is 145 ° C. to about 155 ° C. ( 293 ° F to 311 ° F) for 5 to 15 seconds. Most preferably, the soy protein material slurry is treated at elevated temperatures and pressures greater than atmospheric pressure.

As indicated above, the preferred method for heat treating the soy protein material slurry is jet cooking comprising injecting pressurized steam into the slurry to heat the slurry to the desired temperature. The following description is a preferred method for jet cooking soy protein material slurries, but the present invention is not limited to this described method and includes obvious modifications that may be made by those skilled in the art. It is a waste.
The soy protein material slurry is placed in a jet cooker supply tank where the soy protein material is kept in suspension in a mixer that agitates the soy protein material slurry. This slurry is sent from a supply tank to a pump that pumps the slurry through a reaction tube. Water vapor is injected into the soy protein material slurry while applying pressure so that the slurry enters the reaction tube, and the slurry is immediately heated to the desired temperature. The temperature is adjusted by adjusting the pressure of the injected steam, preferably from about 75 ° C to about 180 ° C (167 ° F to 356 ° F), more preferably from about 135 ° C to 180 ° C (275 ° F to 356 ° F). ).
After jet cooking, the slurry is held at an elevated temperature for 5-240 seconds. A total holding period of 30 seconds to 180 seconds is particularly suitable for the purposes of the present invention.
After cooking, preferably before holding the slurry at an elevated temperature, the slurry is optionally subjected to a shearing treatment to further change the structure of the protein. Any suitable shearing device such as a shear pump or shear mixer or cutting mixer can be used. One suitable shear pump is a three-stage dispack reactor dispersing pump (IKA Works, Wilmington, NC). These pumps may include coarse, medium, fine and ultra fine generators. Each generator consists of a starter and a rotor. A preferred embodiment is to use two fine generators and an ultrafine generator in three stages of the pump. Another suitable pump is a high pressure homogenizer. Other shear pumps are commercially available from Fristam Pumps Inc., Middleton, Wis. And Waukesha Cherry-Burrell, Delavan, Wis.

After cooking, optionally, after shearing the soy protein material and holding the heat-treated slurry at an elevated temperature, the slurry is cooled. Preferably, the slurry is flash cooled to a temperature of 60 ° C. to 93 ° C. (140 ° F. to 200 ° F.), most preferably 80 ° C. to 90 ° C. (176 ° F. to 194 ° F.). The The slurry is flash cooled by introducing the heat treated slurry into a vacuum chamber at an internal temperature that is cooler than the temperature used to heat the soy protein material slurry and a pressure that is significantly lower than atmospheric pressure. Preferably, the vacuum chamber has an internal temperature of 15 ° C. to 85 ° C. (59 ° F. to 185 ° F.) and a pressure of about 25 mm to about 100 mm Hg, more preferably about 25 mm Hg to about 30 mm Hg. Introducing the heat treated soy protein material slurry into the vacuum chamber immediately lowers the pressure around the soy protein material slurry by the evaporation of a portion of the water from the slurry to cool the slurry.
Flash cooling is the preferred cooling method, although it can be replaced by other suitable cooling methods that can reduce the temperature from 60 ° C. to 93 ° C. (about 140 ° F. to 200 ° F.) in a short time.
The cooled slurry of soy protein material may then be dried to produce the powdered soy protein concentrate of the present invention. The cooled slurry is preferably spray dried to produce the powdered soy protein concentrate of the present invention. Spray drying conditions should be mild to avoid further modification of soy protein in the soy protein material. Preferably, the spray dryer is a co-current dryer, wherein the hot intake air and the atomized soy protein material slurry injected into the dryer under pressure by an atomizer are in a co-current state. Pass through the dryer. The soy protein in the soy protein material does not undergo further denaturation because evaporation of water from the soy protein material cools the material in a dry manner.

In a preferred embodiment, the cooled slurry of soy protein material is injected into the dryer through a nozzle atomizer. A nozzle atomizer is preferred, but other spray-drying atomizers such as, for example, a rotary atomizer can be used. The slurry is injected into the dryer under sufficient pressure to atomize the slurry. Preferably, the slurry is atomized under a pressure of 20 MPa to 27 MPa (about 3000 psig to about 4000 psig), most preferably 24 MPa (about 3500 psig).
Spray drying the soy protein material is the preferred drying method, but drying can be done by any suitable method. For example, tunnel drying is another suitable method for drying soy protein material.
For another, soy protein isolate compositions can be produced according to the present invention. Preferably, the soy protein isolate is made by separating soluble soy protein material from insoluble material (eg, soy fiber) from the cooled slurry prior to drying the slurry. The cooled slurry is stirred in a mixer to maximize soy protein solubility in the liquid portion of the slurry. The liquid portion of the slurry is then separated from the insoluble portion of the slurry to form an extract containing soy protein material. The liquid portion of the slurry may be separated from the insoluble portion of the slurry by conventional separation means such as centrifugation, filtration and ultrafiltration. Most preferably, the soy protein extract is separated from the insoluble components using centrifugation. After the soy protein-containing extract is separated from insoluble components, the extract is dried as described above to produce a soy protein isolate composition according to the present invention.

The soy protein isolate composition also separates the soy protein-containing extract from the soy insoluble components in the neutralized slurry after separating the soluble components at an acidic pH and before heat treating the material. It may be manufactured by things. The neutralized slurry is agitated to maximize the solubility of soy protein in the liquid portion of the slurry. The soy protein-containing liquid portion of the slurry is then separated from the insoluble portion of the slurry to form a soy protein-containing extract. The liquid portion of the slurry may be separated from the insoluble components of the slurry by conventional separation means such as centrifugation, filtration and ultrafiltration. Most preferably, the soy protein material-containing extract is separated from insoluble components by centrifugation. After the soy protein material-containing extract is separated from the insoluble components, the extract is heat treated, optionally sheared, kept at an elevated temperature, cooled and dried as described above to produce the soy according to the present invention. A protein isolate composition is produced.
It is preferred to produce a soy protein isolate composition from an alcohol washed soy protein material that has been dried prior to use in the method of the present invention. In particular, instead of using a commercially available alcohol-washed soy protein concentrate powder that has been dried, as a first step in the production of the soy protein isolate composition of the present invention, soy flour, soy flakes, soy Preferably, the grit or soy meal is alcohol washed to form an alcohol washed soy protein concentrate. Alcohol-washed soy protein concentrates that have been washed with alcohol and then dried have a higher solubility of soy protein in aqueous solution than alcohol-washed soy protein concentrates that are further treated without drying. Decreased. In the production of soy protein isolate, soy protein is separated from insoluble fiber to form a protein extract, so that soy protein solubility is maximized to reduce the amount of soy protein loss associated with the insoluble fraction. It is desirable to keep

Composition The soy protein material composition of the present invention has high lard gel strength, high uncooked emulsification strength and high cooked emulsification strength. The soy protein material composition also has a very low ash content. The soy protein material of the present invention has a lard gel strength of at least 560 g, more preferably at least 575 g. In the most preferred embodiment, the soy protein material composition of the present invention has a lard gel strength of at least 600 g. Also, the soy protein material composition of the present invention has an uncooked emulsification strength of at least 190 g, more preferably at least 225 g. The soy protein material composition of the present invention further has a cooked emulsification strength of at least 275 g, more preferably at least 300 g. The ash content of the soy protein material composition of the present invention is at most 4.5% by mass on an absolute dry basis, more preferably at most 3.5% by mass on an absolute dry basis, most preferably at most on an absolute dry basis. 3.0% by mass.
The soy protein concentrate composition has the above-mentioned lard gel strength, uncooked emulsification strength, cooked emulsification strength and ash content characteristics, and further has a protein content of 65% by mass to 90% by mass on an absolutely dry basis. More preferably, it has a protein content of 75% by mass to 85% by mass on an absolutely dry basis.
The soy protein isolate composition has the lard gel strength, uncooked emulsification strength, cooked emulsification strength and ash content characteristics as described above, and further has a protein content of at least 90% by weight on an absolutely dry basis.

Foods Containing Functional Food Components The soy protein material composition of the present invention is useful in many food applications for imparting thickening, emulsification and structural properties to foods. The soy protein material composition may be used in meat applications, particularly in emulsified meat, soup, gravy, yogurt, dairy products and breads.
At least one selected from the group consisting of at least 560.0 g lard gel strength, at least 190.0 g uncooked emulsification strength and at least 275.0 g cooked emulsification strength for use in a soy protein material composition in food applications. The soy protein material composition having physical properties is combined and blended with at least one food ingredient. The food ingredient is selected based on the desired food product. Food ingredients that may be used with the soy protein material composition of the present invention include emulsified meat, soup stock for making soups, milk ingredients including fermented dairy products, and bread ingredients.
A particularly preferred use for the soy protein material composition of the present invention is in an emulsifying meat. The soy protein material composition may be used in an emulsified meat to impart an emulsified meat structure that provides a meat-like tissue that is chewy to the emulsified meat. The soy protein material composition also absorbs water easily to reduce water loss during cooking from emulsified meat, prevent fat “fating out” in the meat, and reduce the cooked meat. Make it juicy.

The meat material used to form a meat emulsion in combination with the soy protein material composition of the present invention is preferably in sausage, flank filter or other meat products formed by filling the casing with meat material. It can be a useful meat or a meat that is useful in minced meat applications such as hamburgers, meat loaf and minced meat products. Particularly preferred meat materials for use in combination with the soy protein material composition include meat, beef and pork, pork trimming, beef trimming and pork back fat that have been mechanically deboned from chickens.
The meat emulsion comprising the meat material and the soy protein material composition includes a respective amount selected to provide a meat emulsion having the desired meaty properties, particularly the firm tissue and chewy properties. Preferably, the soy protein material composition is present in the meat emulsion in an amount of from about 35% to about 70%, more preferably from about 40% to about 60% by weight. The meat emulsion also includes water present in an amount from about 25% to about 55%, more preferably from about 30% to about 40% by weight.
The meat emulsion may also contain other components that impart storage stability, fragrance, or colorability to the meat emulsion. For example, the meat emulsion is preferably about 1% to about 4% salt, preferably about 0.01% to about 3% spice, and about 0.01% to about 0.5% by weight. Other preservatives, such as nitrates.
The following non-limiting examples are illustrative of various features and characteristics of the present invention and are not intended to be limiting.

Example 1

Using a combination of centrifugation and ultrafiltration, the alcohol washed soy protein concentrate is washed with an aqueous wash having a pH slightly above the isoelectric point of the soy protein, then cooked and washed. The present protein material was sheared at a pH of 7.2 to prepare a composition of the present invention. 22.7 kg (about 50 lb) of Procon 2000 (commercial conventional alcohol washed soy protein concentrate) was mixed with 259 liters of water (70.0 gallons) preheated to 49 ° C. (120 ° F.). The pH of the mixture was adjusted to about 5.1 using hydrochloric acid and mixing continued for an additional 20 minutes. The slurry was centrifuged in a decant centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The centrifuge cake was diluted to about 8 wt% solids using water preheated to 49 ° C (120 ° F). The slurry was again centrifuged in a decant centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The supernatant (Liquor) from the two centrifuges was mixed and transferred to the membrane system feed tank. The liquor was subjected to ultrafiltration using a 10,000 molecular weight cut-off (MWCO) spiral membrane to remove about 90% by weight of the feed volume as permeate. The residue from the membrane system and the cake from the second centrifugation were mixed and more water was added to dilute the slurry to about 13 wt% solids. The pH of the slurry was adjusted to about 7.2 using sodium hydroxide. This slurry is then jet cooked to a temperature of 149 ° C. (about 300 ° F.) and shear pump (Dispack Reactor, model DR3-6 / 6A, equipped with continuous fine, fine and ultrafine generator at 8000 rpm) Run, IKA Works, Wilmington, NC), hold for 3 minutes, then flush into a 381 mm (15 ") vacuum flash cooler. The flash cooled slurry was spray dried. Analyzes of the dried product The ash content, lard gel strength, and protein content were determined, and the NSI was determined by the procedure disclosed herein, with the results shown in Table 1.

Example 2

Using only centrifugation, the alcohol-washed soy protein concentrate is washed with an aqueous wash having a pH slightly above the isoelectric point of the soy protein, then cooked and the washed protein material 7 A composition of the invention was prepared by shearing at a pH of .2. 22.7 kg (about 50 lb) of Procon 2000 (commercial conventional alcohol washed soy protein concentrate) was mixed with 259 liters of water (70.0 gallons) preheated to 49 ° C. (120 ° F.). The pH of the mixture was adjusted to about 5.1 using hydrochloric acid and mixing continued for an additional 20 minutes. The slurry was centrifuged in a decant centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The centrifuge cake was diluted to about 8 wt% solids using water preheated to 49 ° C (120 ° F). The slurry was again centrifuged in a decant centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The supernatant (Liquor) from the two centrifuges was discharged. The cake from the second centrifugation was diluted with water to a solids content of about 13% by weight. The pH of the slurry was adjusted to about 7.2 using sodium hydroxide. This slurry is then jet cooked to a temperature of 149 ° C. (about 300 ° F.) and shear pump (Dispack Reactor, model DR3-6 / 6A, equipped with continuous fine, fine and ultrafine generator at 8000 rpm) Run, IKA Works, Wilmington, NC), hold for 3 minutes, then flush into a 381 mm (15 ") vacuum flash cooler. The flash cooled slurry was spray dried. Analyzes of the dried product The ash content, lard gel strength, and protein content were determined, and the NSI was determined by the procedure disclosed herein, with the results shown in Table 2.

Example 3

Using only centrifugation, the alcohol-washed soy protein concentrate is washed with an aqueous wash having a pH slightly above the isoelectric point of the soy protein, then cooked and the washed protein material 7 A composition of the present invention was prepared by shearing at a pH of .5. 22.7 kg (about 50 lb) of Procon 2000 (commercial conventional alcohol washed soy protein concentrate) was mixed with 259 liters of water (70.0 gallons) preheated to 49 ° C. (120 ° F.). The pH of the mixture was adjusted to about 5.0 using hydrochloric acid and mixing continued for an additional 20 minutes. The slurry was centrifuged again by decanting centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The centrifuge cake was diluted to about 8 wt% solids using water preheated to 49 ° C (120 ° F). The slurry was centrifuged in a decant centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The supernatant (Liquor) from the two centrifuges was discharged. The cake from the second centrifugation was diluted with water to a solids content of about 12.5% by weight. The pH of the slurry was adjusted to about 7.5 using sodium hydroxide. This slurry is then jet cooked to a temperature of 149 ° C. (about 300 ° F.) and shear pump (Dispack Reactor, model DR3-6 / 6A, equipped with continuous fine, fine and ultrafine generator at 8000 rpm) Run, IKA Works, Wilmington, NC), hold for 3 minutes, then flush into a 381 mm (15 ") vacuum flash cooler. The flash cooled slurry was spray dried. Analyzes of the dried product The ash content, lard gel strength, and protein content were determined, and the NSI was determined by the procedure disclosed herein, with the results shown in Table 3.

Example 4

Using only centrifugation, the alcohol washed soy protein concentrate is washed with an aqueous wash having an isoelectric point pH of soy protein, and then the washed protein material is subjected to 7.5 without shearing. A protein material washed at a pH of was prepared. 22.7 kg (about 50 lb) of Procon 2000 (commercial conventional alcohol washed soy protein concentrate) was mixed with 259 liters of water (70.0 gallons) preheated to 56 ° C (133 ° F). The pH of the mixture was adjusted to about 4.5 using hydrochloric acid and mixing continued for an additional 20 minutes. The slurry was centrifuged in a decant centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The centrifuge cake was diluted to about 8 wt% solids using water preheated to 56 ° C (133 ° F). The slurry was centrifuged again by decanting centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The supernatant (Liquor) from the two centrifuges was discharged. The cake from the second centrifugation was diluted with water to a solids content of about 12.5% by weight. The pH of the slurry was adjusted to about 7.5 using sodium hydroxide. The slurry was then jet cooked to a temperature of 149 ° C. (about 300 ° F.), held for 3 minutes, and then flushed into a 381 mm (15 ″) vacuum flash cooler. Flash cooled slurry The dried product was analyzed to determine its ash content and lard gel strength, protein content, and the NSI was determined by the procedure disclosed herein, the results of which are shown in Table 4.

Example 5

Using only centrifugation, the alcohol-washed soy protein concentrate is washed with an aqueous wash having an isoelectric point pH of soy protein, then cooked and the washed protein material at a pH of 7.5. The composition of the present invention was prepared by shearing at 22.7 kg (about 50 lb) of Procon 2000 (commercial conventional alcohol washed soy protein concentrate) was mixed with 259 liters of water (70.0 gallons) preheated to 56 ° C (133 ° F). The pH of the mixture was adjusted to about 4.5 using hydrochloric acid and mixing continued for an additional 20 minutes. The slurry was centrifuged in a decant centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The centrifuge cake was diluted to about 8 wt% solids using water preheated to 56 ° C (133 ° F). The slurry was centrifuged again by decanting centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The supernatant (Liquor) from the two centrifuges was discharged. The cake from the second centrifugation was diluted with water to a solids content of about 12.5% by weight. The pH of the slurry was adjusted to about 7.5 using sodium hydroxide. This slurry is then jet cooked to a temperature of 149 ° C. (about 300 ° F.) and shear pump (Dispack Reactor, model DR3-6 / 6A, equipped with continuous fine, fine and ultrafine generator at 8000 rpm) Run, IKA Works, Wilmington, NC), hold for 3 minutes, then flush into a 381 mm (15 ") vacuum flash cooler. The flash cooled slurry was spray dried. Analyzes of the dried product The ash content, lard gel strength, and protein content were determined, and the NSI was determined by the procedure disclosed herein, with the results shown in Table 5.

Example 6

Using only centrifugation, the alcohol-washed soy protein concentrate is washed with an aqueous wash having a pH slightly above the isoelectric point of the soy protein, then cooked and the washed protein material 7 A composition of the present invention was prepared by shearing at a pH of .5. 22.7 kg (about 50 lb) of Procon 2000 (commercial conventional alcohol washed soy protein concentrate) was mixed with 259 liters of water (70.0 gallons) preheated to 56 ° C (133 ° F). The pH of the mixture was adjusted to about 5.0 using hydrochloric acid and mixing continued for an additional 20 minutes. The slurry was centrifuged in a decant centrifuge at a feed rate of 7.4 l (2 gallons) per minute. The centrifuge cake was diluted to about 8 wt% solids using water preheated to 56 ° C (133 ° F). The slurry was centrifuged again in a decant centrifuge at a feed rate of 7.4 (2 gallons) per minute. The supernatant (Liquor) from the two centrifuges was discharged. The cake from the second centrifugation was diluted with water to a solids content of about 12.5% by weight. The pH of the slurry was adjusted to about 7.5 using sodium hydroxide. This slurry is then jet cooked to a temperature of 149 ° C. (about 300 ° F.) and shear pump (Dispack Reactor, model DR3-6 / 6A, equipped with continuous fine, fine and ultrafine generator at 8000 rpm) Run, IKA Works, Wilmington, NC), hold for 3 minutes, then flush into a 381 mm (15 ") vacuum flash cooler. The flash cooled slurry was spray dried. Analyzes of the dried product The ash content, lard gel strength, and protein content were determined, and the NSI was determined by the procedure disclosed herein, and the analysis results are shown in Table 6.

Example 7

Using only ultrafiltration, the alcohol-washed soy protein concentrate is washed with an aqueous wash having an isoelectric point pH of soy protein, then cooked and the washed protein material is 7.5. The composition of the present invention was prepared by shearing at pH. 22.7 kg (about 50 lb) of Procon 2000 (commercially available conventional alcohol washed soy protein concentrate) was mixed with 888 liters of water (240.0 gallons) preheated to 49 ° C. (120 ° F.). The pH of the mixture was adjusted to about 4.5 using hydrochloric acid and mixing continued for an additional 20 minutes. The slurry was transferred to the membrane feed tank through a 20 mesh strainer. The slurry was fed to an ultrafiltration membrane system containing two tubular membranes, both 50,000 MWCO. During the membrane treatment, the temperature of the suspension was maintained at about 48.9 ° C. (120 ° F.). About 85.0% by weight of the original feed volume added to the membrane feed tank was removed as permeate. The pH of the residue from the membrane system was adjusted to about 7.5 using sodium hydroxide. This slurry is then jet cooked to a temperature of 149 ° C. (about 300 ° F.) and shear pump (Dispack Reactor, model DR3-6 / 6A, equipped with continuous fine, fine and ultrafine generator at 8000 rpm) Run, IKA Works, Wilmington, NC) and hold for 60 seconds, then flushed into a 381 mm (15 ") vacuum flash cooler. The flash cooled slurry was spray dried. Analyze the dried product The ash content, lard gel strength, and protein content were determined, and the NSI was determined by the procedure disclosed herein, with the results shown in Table 7.

Example 8

Using only ultrafiltration, the alcohol washed soy protein concentrate is washed with an aqueous wash having a pH slightly above the isoelectric point of the soy protein, then cooked and the washed protein material is A composition of the invention was prepared by shearing at a pH of 7.5. 22.7 kg (about 50 lb) of Procon 2000 (commercially available conventional alcohol washed soy protein concentrate) was mixed with 888 liters of water (240.0 gallons) preheated to 49 ° C. (120 ° F.). The pH of the mixture was adjusted to about 5.0 using hydrochloric acid and mixing continued for an additional 20 minutes. The slurry was transferred to the membrane feed tank through a 20 mesh strainer. The slurry was fed to an ultrafiltration membrane system containing two tubular membranes, both 50,000 MWCO. During the membrane treatment, the temperature of the suspension was maintained at about 48.9 ° C. (120 ° F.). Approximately 80.0% by weight of the original feed volume added to the membrane feed tank was removed as permeate. The pH of the residue from the membrane system was adjusted to about 7.5 using sodium hydroxide. This slurry is then jet cooked to a temperature of 149 ° C. (about 300 ° F.) and shear pump (Dispack Reactor, model DR3-6 / 6A, equipped with continuous fine, fine and ultrafine generator at 8000 rpm) Run, IKA Works, Wilmington, NC) and hold for 60 seconds, then flushed into a 381 mm (15 ") vacuum flash cooler. The flash cooled slurry was spray dried. Analyze the dried product The ash content, lard gel strength, and protein content were determined, and the NSI was determined by the procedure disclosed herein, and the results are shown in Table 8.

Example 9

In a continuous process test, Danpro H (commercial conventional alcohol washed soy protein concentrate) is hydrated and mixed with warm water while maintaining a temperature of 85 ° C (185 ° F). The solid content was 9%. While continuing to mix, the pH of the mixture was adjusted to about 5.2 using sulfuric acid. The slurry was centrifuged in countercurrent using a decant centrifuge using two separation steps. The centrifuge cake was diluted to about 12.0 wt% solids and the pH of the slurry was adjusted to about 7.5 using sodium hydroxide. The slurry was then jet cooked to a temperature of 149 ° C. (about 300 ° F.), held for 15 seconds, and then flushed into a flash chiller to a temperature of 85 ° C. (185 ° F.). The flash cooled slurry was spray dried. The spray dried powder was lecithinized with 0.6% of the lecithin-oil mixture (1: 1 ratio) to increase the flowability of the powder. The uncooked and cooked emulsification strength of the spray-dried powder was measured according to the procedure disclosed herein. The results of the analysis (average of 14 samples used in this test, and maximum and minimum values for that sample) are shown in Table 9.

Example 10

In a continuous process test, Procon 2000 (commercially available conventional alcohol washed soy protein concentrate) was first hydrated and mixed with warm water to 9% solids. While continuing to mix, the pH of the mixture was adjusted to about 4.5 using hydrochloric acid. The slurry was centrifuged at 57 ° C. (135 ° F.) at a flow rate of 47.2 kg (105 lb) per minute using P-3400 decant centrifugation in countercurrent using two separation steps. . The centrifuge cake from the initial separation was diluted using water at 32 ° C. (90 ° F.) (water addition flow rate is 9.6 times the mass of Procon 2000). The supernatant (Liquor) from the first centrifugation was released. In order to hydrate Procon 2000 in this continuous manner, the supernatant from the second centrifugation was recirculated. The cake from the second centrifugation was diluted with water to a solids content of about 13% by weight. The pH of the slurry was adjusted to about 7.2 using sodium hydroxide. The slurry was then jet cooked to a temperature of 149 ° C. (about 300 ° F.), held for 15 seconds, and then flushed into a flash chiller to a temperature of 82 ° C. (about 180 ° F.). The flash cooled slurry was spray dried. This spray dried powder was used in the procedure disclosed herein to determine lard gel strength, uncooked emulsified strength and cooked emulsified strength.
The spray-dried powder had a 622 g lard gel strength, 260 g uncooked emulsification strength and 391 g cooked emulsification strength.

Example 11

The test of Example 10 was repeated except that the slurry was jet cooked at a temperature of 135 ° C. (about 275 °).
The spray-dried powder had a 617 g lard gel strength, 213 g uncooked emulsification strength and 287 g cooked emulsification strength.

Example 12

The test of Example 10 was repeated except that the jet cooked slurry was held for 30 seconds before flash cooling.
The spray-dried powder had 606 g lard gel strength, 196 g uncooked emulsification strength and 300 g cooked emulsification strength.

Example 13

The soy protein material of the present invention was utilized in the preparation of a minced meat product with a lower meat protein content compared to conventional minced meat products. The pasteurized minced meat product is composed of the ingredients listed in Table 10.

This composition is such that the final minced meat product is 7.0% by weight meat protein, 12.0% by weight total protein, 20.0% by weight total fat, and 62.0% by weight moisture. And so on. These controlled values compositions are designed to combine the fat and moisture and to validate the performance of the soy protein concentrate of the present invention that contributes to the final cooked meat product structure. It was.
The meat ingredients were ground into 1.27 cm (1/2 ") pieces prior to processing. Mechanically separated turkey, salt, storage salt, and sodium tripolyphosphate were used to facilitate the extraction of meat protein. And chopped in a vacuum bowl chopper (Meissner 35L, RMF, Kansa City, MO) for 2 minutes at 1500 rpm The water / ice mixture is added along with the soy protein concentrate of the present invention to give a dry protein concentrate. Finely chopped at 2000 rpm for 2 minutes to ensure complete hydration, then add pork backfat and erythorbate and rotate the bowl 4 times to evenly distribute these final ingredients. Once uniform dispersion was achieved, vacuum was applied to the bowl (25 mmHg) and further pulverized for 4 minutes at 3850 rpm, the final mixture temperature ranging from 13 ° C. to 1 ° C. (55 ° -60 ° F.) The mixture was then removed from the bowl chopper and vacuum packed into a 55 mm moisture impervious casing sealed at the ends with clip-like stops. The mixture was heat treated to 74 ° C. (165 ° F.) The cooked meat product was then cooled to room temperature.

This meat composition can be further denatured with some meat protein, which contributes to the optimal tissue development for further application development and may be desirable for special applications in the processed meat industry. It can also be changed to a new protein content level to determine the replacement.

Comparative Example 1

US Pat. No. 44,234,620 discloses subjecting an alcohol-washed protein concentrate to a shear treatment with an aqueous acidic detergent without first removing soluble components from the alcohol-washed protein concentrate. Soy protein material was prepared by the described method. 11.2 kg (about 25 lb) of Procon 2000 (commercially available conventional alcohol washed soy protein concentrate) was mixed with 78.7 kg (175 lb) of water. 0.135 kg (about 0.30 lb) of 50% sodium hydroxide was added to the slurry. The resulting aqueous slurry has 1000 parts by weight Procon 2000, 7000 parts by weight water and 6 parts by weight sodium hydroxide (all expressed on a dry solid basis). This slurry was mixed for 20 minutes. The slurry was then jet cooked and passed through a shear pump to provide the shearing action necessary for protein material reconstruction. The shear pump was a Dispack Reactor, model DR3-6 / 6A, equipped with continuous fine, fine and ultrafine generators and operated at 8000 rpm (IKA Works, Wilmington, NC). The heat treated and sheared slurry was held at an elevated temperature for 19 seconds and then placed in a tank at a temperature of 104 ° C. (about 220 ° F.). The pH of the jet cooked slurry was adjusted to about 6.4 using hydrochloric acid and then the slurry was spray dried. The dryer inlet temperature was 232 ° C. (about 450 ° F.) and the outlet temperature was 93 ° C. (about 200 ° F.). The dried product was analyzed to determine protein and ash content and its lard gel strength and NSI. The analysis results are shown in Table 11.

The lard gel strength of the soy protein material of the present invention shown in Examples 1-8 and 10-12 is greater than the lard gel strength of the material produced in Comparative Example 1.

Comparative Example 2

The uncooked emulsified strength and cooked emulsified strength of Alcon S (commercially available soy protein concentrate) were measured. The uncooked and cooked emulsification strength of 14 samples of Alcon S was analyzed by the method described above. The analysis results are shown in Table 12 and the average, maximum and minimum values of the measured uncooked and cooked emulsification strength are reported.

実施例１〜８及び１０〜１２で示される本発明の大豆タンパク質材料のラードゲル強度は、比較例３で製造された材料の強度よりも大きい。

本発明の更なる目的、利点及びその他の新たな特徴は前述の試験によって当業者に明らかとなるであろうし、或いは、本発明を実行する事によって学び取る事ができるかも知れない。本発明の好ましい実施態様についての前述の記述は例示と記述の目的の為に提示されている。それは、完全なものであることを意図するものではなく、或いは、開示されたそのままの形態に本発明を限定しようとするものでもない。自明の変更又は変形は上記の教示に照らして可能である。実施態様は、本発明の原理の最善の例示とその実用的用途を与える為に選択され記述されたものであって、それによって当業者は、考えられる特定の用途に適する様々な実施態様に、そして様々な変更に本発明を利用する事ができる。全てその様な変更及び変形は、公平に、合法的に且つ均等的に付与される特許請求の範囲の広さによって解釈される時に添付の特許請求の範囲によって決められる本発明の範囲内にあるものである。 The uncooked and cooked strength of the soy protein material of the present invention shown in Examples 9-12 is greater than the strength of the material produced in Comparative Example 2.



Comparative Example 3

Lard gel strength of Alcon S (commercially available soy protein concentrate) was measured. The lard gel strength was analyzed for five samples of Alcon S by the method described above. The analysis results are shown in Table 13 and the average, maximum and minimum values of the measured uncooked and cooked emulsification strength are reported.

The lard gel strength of the soy protein material of the present invention shown in Examples 1-8 and 10-12 is greater than the strength of the material produced in Comparative Example 3.

Additional objects, advantages, and other new features of the present invention will become apparent to those skilled in the art from the foregoing tests, or may be learned by practicing the present invention. The foregoing description of the preferred embodiment of the present invention has been presented for purposes of illustration and description. It is not intended to be exhaustive or intended to limit the invention to the precise forms disclosed. Obvious modifications or variations are possible in light of the above teachings. The embodiments have been selected and described in order to provide the best illustration of the principles of the invention and its practical application, so that those skilled in the art will recognize various embodiments suitable for the particular application contemplated. The present invention can be used for various modifications. All such modifications and variations are within the scope of the present invention as determined by the appended claims when interpreted fairly, legally and evenly by the breadth of the claims appended hereto. Is.

Claims (49)

  A composition comprising a soy protein material having a lard gel strength of at least 560.0 g.   The composition of claim 1, wherein the soy protein material has a lard gel strength of at least 575.0 g.   The composition of claim 1, wherein the soy protein material has a lard gel strength of at least 600.0 g.   The composition of claim 1, wherein the soy protein material has a protein content of at least 65.0% by weight on an absolutely dry basis.   The composition of claim 1, wherein the soy protein material has a protein content of 75.0% to 85.0% by weight on an absolutely dry basis.   The composition of claim 1, wherein the soy protein material has a protein content of at least 90.0% by weight on an absolutely dry basis.   The composition of claim 1, wherein the soy protein material is a soy protein concentrate or a soy protein isolate.   8. The composition of claim 7, wherein the soy protein material has an uncooked emulsification strength of at least 190.0 g.   9. The composition of claim 8, wherein the soy protein material has an uncooked emulsification strength of at least 225.0 g.   8. The composition of claim 7, wherein the soy protein material has a cooked emulsification strength of at least 275.0 g.   The composition of claim 10, wherein the soy protein material has a cooked emulsification strength of at least 300.0 g.   A composition comprising a soy protein material having an uncooked emulsification strength of at least 190.0 g.   13. A composition according to claim 12, wherein the soy protein material has an uncooked emulsification strength of at least 225.0 g.   13. A composition according to claim 12, wherein the soy protein material has a protein content of at least 65.0% by weight on an absolutely dry basis.   15. The composition of claim 14, wherein the soy protein material has a protein content of 75.0% to 85.0% by weight on an absolutely dry basis.   13. The composition of claim 12, wherein the soy protein material has a protein content of at least 90.0% by weight on a dry basis.   13. The composition of claim 12, wherein the soy protein material is a soy protein concentrate or a soy protein isolate.   The composition of claim 17, wherein the soy protein material has a lard gel strength of at least 575.0 g.   19. The composition of claim 18, wherein the soy protein material has a lard gel strength of at least 600.0 g.   The composition of claim 17, wherein the soy protein material has a cooked emulsification strength of at least 275.0 g.   21. The composition of claim 20, wherein the soy protein material has a cooked emulsification strength of at least 300.0 g.   A composition wherein the soy protein material has a cooked emulsification strength of at least 275.0 g.   24. The composition of claim 22, wherein the soy protein material has a cooked emulsification strength of at least 300.0 g.   23. The composition of claim 22, wherein the soy protein material has a protein content of at least 65.0% by weight on an absolutely dry basis.   25. The composition of claim 24, wherein the soy protein material has a protein content of 75.0% to 85.0% by weight on an absolutely dry basis.   23. The composition of claim 22, wherein the soy protein material has a protein content of at least 90.0% by weight on a dry basis.   23. The composition of claim 22, wherein the soy protein material is a soy protein concentrate or a soy protein isolate.   28. The composition of claim 27, wherein the soy protein material has a lard gel strength of at least 575.0 g.   30. The composition of claim 28, wherein the soy protein material has a lard gel strength of at least 600.0 g.   28. The composition of claim 27, wherein the soy protein material has an uncooked emulsification strength of at least 225.0 g.   Soy protein material having at least one physical property selected from the group consisting of at least 560.0 g lard gel strength, at least 190.0 g uncooked emulsification strength and at least 275.0 g cooked emulsification strength, and at least one food ingredient A food product characterized by containing a blend with.   32. The food product according to claim 31, wherein the food ingredient is an emulsified meat.   32. The food product of claim 31, wherein the soy protein material is a soy protein concentrate or a soy protein isolate.   34. The food product of claim 33, wherein the soy protein material has a lard gel strength of at least 575.0 g.   35. The food product of claim 34, wherein the soy protein material has a lard gel strength of at least 600.0 g.   34. The food product of claim 33, wherein the soy protein material has an uncooked emulsification strength of at least 225.0 g.   34. The food product of claim 33, wherein the soy protein material has a cooked emulsification strength of at least 300.0g.   32. A food product according to claim 31, wherein the food ingredient is soup stock.   32. The food product according to claim 31, wherein the food ingredient is a dairy product.   32. The food product according to claim 31, wherein the food ingredient is a bread ingredient.   A method for obtaining a novel soy protein material, the step of slurrying the alcohol-washed soy protein material in water, the step of adjusting the pH of the slurry to an acidic pH of less than 6.0, from the acidic pH slurry Removing the soluble components, removing the soluble components from the acidic pH slurry, adjusting the pH of the acidic pH slurry to 7.0 or higher, and preparing a neutralized slurry; The method comprising a step of changing the structure of the soy protein material by subjecting to a heat treatment for a short period of time.   42. The method of claim 41, further comprising subjecting the heat treated slurry to a shear treatment.   42. The method of claim 41, wherein the soluble component is removed from the acidic pH slurry by centrifugation and the soluble component is removed in a centrifuge.   44. The method of claim 43, further comprising the additional step of recovering protein from the centrifuge using an ultrafiltration method.   42. The method of claim 41, wherein the soluble component is removed from the acidic pH slurry by ultrafiltration.   43. The method of claim 42, wherein the shearing treatment comprises subjecting the neutralized slurry to shear with a shear pump.   42. The method of claim 41, further comprising flash cooling the heat treated slurry.   48. The method of claim 47, further comprising drying the soy protein material in the flash cooled slurry.   42. The method of claim 41, wherein the alcohol washed soy protein material is an alcohol washed soy protein concentrate.