IL40566A

IL40566A - Process for preparing protein beverage

Info

Publication number: IL40566A
Application number: IL40566A
Authority: IL
Original assignee: Quaker Oats Co
Priority date: 1971-10-14
Filing date: 1972-10-12
Publication date: 1976-02-29
Also published as: GB1363950A; IT975254B; ES407640A1; AR202381A1; FR2202652A2; CA974397A; IL40566A0

Claims

1. CLAIMS: I . A preeesa of making a pa¾yp§p¾ide product for use as a base in preparing protein-containing beverages, comprising the steps of (1) heating an aqueous slurry of defatted protein derived from soya, cotton or corn seeds at a temperature of about 150 to 375°P. for a time sufficient to increase the yield of a soluble, nutritional, polypeptide product which is produced when the heated slurry is subsequently subjected to enzymatic hydrolysis, but insufficient to deleteriously affect the flavor of said polypeptide product, (2) subjecting the resulting slurry to enzymatic hydrolysis conditions, including the action of a proteolytic enzyme, to produce water-soluble polypeptides , (3) adjusting the pH of the resulting slurry to about 2.5 to 6, thereby yielding dissolved polypeptide-containing product, (Ί) removing undissolved solids from the product to leave an acidic mother liquor, and (5) evaporating from said mother liquor substantially all of those ingredients therein which boil below the boiling point of water, said evaporation being effected at a low enough temperature and over a nhort enough period of time not to effect substantial degradation of the polypeptide in the mother liquor, thus yielding an evaporation residue that is suitable for uoe as a base in preparing protein-containing beverages.

2. The process of claim 1 wherein the step (5) evaporation is performed by boiling the mother liquor at a temperature of about 70 to 16 °Ρ.

3. The process of claim 1 wherein the step (5) evaporation is performed by boiling the mother liquor at a temperature of about 85 to 125°F. Ί.

4. The process of claim 1 wherein the step (5) evaporation is performed by heating the mother liquor to a temperature of about 120 to 250°P. and then subjecting the heated mother liquor to flash distillation, thereby effecting evaporation of said ingredients.

5. The process of claim 1 wherein the protein used is defatted soya protein.

6. The process of claim 5 wherein the pro-toin la supplied by soya flour or aoya grits,

7. The process of claim 2 wherein neutral protease is used as the proteolytic enzyme.

8. The process of claim 2 wherein the step (1) heating is conducted for about 0.01 to 120 seconds.

9. The process of claim 8 wherein the step (2) hydrolysis is conducted at about 105 to 150°F. for a residence time of about 30 to 150 minutes.

10. The process of claim 2 wherein the residue from the step (5) evaporation Is a polypeptide solution having a solids content. of about 0 to 65 weight percent.

11. A process of preparing an acidic, carbonated, protein beverage from defatted soya protein, comprising the steps of (1) heating an aqueous slurry of defatted soya protein in the form of flour or grits at a temperature of about 150 to 375°P. for about 0.01 to 120 seconds , (2) subjecting the resulting slurry to enzymatic hydrolysis conditions, including the action of neutral protease at a temperature of about 105 to 150°P. for a residence time of about 30 to 150 minutes, to produce water-soluble polypeptides, (3) adjusting the pH of the resulting slurry to about 3 to Ί, thereby yielding dissolved polypeptide containing product, (Ί) removing undissolved solids from the product to leave a mother liquor containing about Ί to 8 weight percent of dissolved solids, (5) evaporating from said mother liquor substantially all of those ingredients therein which boil below the boiling point of water, said evaporation being effected at a low enough temperature and over a short enough period of time not to effect substantial degradation of the polypeptide matter in the mother liquor, and 4056G/2 formulating the evaporation residue into an acidic, carbonated beverage.

12. The process of claim 11 wherein the step (5) evaporation is effected by boiling the mother liquor at a temperature of about 85 to 125°P. to raise the solids content of the liquor to about ¾0 to 65 weiRht percent.

13. The process of claim 11 wherein the step (5) evaporation is effected by heating the mother liquor to a temperature of about 120 to 250°P. and then subjecting the heated mother liquor to flash distillation. 1Ί. The process of claim 11 wherein the step (1) heating is conducted at a temperature of about 215 to 255°P. for about 0.2 to 20 seconds.