Hydrolyzed soy protein and process for preparing soy protein

Details Hydrolyzed soy protein and process for preparing soy protein Hydrolyzed soy protein and process for preparing soy protein

1990-05-03

1991-12-31

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426 63, 426656, 426 72, 426650, A23L 120, A23L 122

Patent

active

050770624

ABSTRACT:
A low sodium, low monosodium glutamate soy hydrolysate is prepared from a soy material, as for instance, soy flour, soy meal or soy grits by hydrolyzing the soy material with a protease enzyme in water. The hydrolysis is conducted in the absence of the addition of either acid or base at a temperature of about 90.degree. for 2 hours. After deactivating the enzyme and dewatering the mixture the resulting hydrolysate contains from about 45 to about 55 weight percent of enzymatic hydrolyzed soy based protein, from about 1 to about 3 weight percent fat, from about 5 to about 9 weight percent ash, from about 2 to about 8 weight percent water, from about 32 to about 36 weight percent carbohydrate, and less than 0.1 weight percent sodium.

REFERENCES:
patent: 4363820 (1982-12-01), Ernster
patent: 4545933 (1985-10-01), Ernster
patent: 4871575 (1989-10-01), Callahan

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