Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1997-09-09
1999-01-12
Bhat, Nina
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426634, 426629, 426443, 426431, A23J 100
Patent
active
058584498
DESCRIPTION:
BRIEF SUMMARY
This application is a 371 of PCT/US97/05724 filed Apr. 8, 1997 which claims benefit of Provisional application 60/015,052 filed Apr. 9, 1996.
FIELD OF THE INVENTION
This invention relates to a novel soy protein product and the method used for its manufacture and, in particular, to a novel isoflavone-enriched soy protein product having desirable flavor and functional properties in which the isoflavone content is substantially increased compared to traditional soy protein concentrates and isolates. In addition, the method for the manufacture of the novel soy protein product results in improved yield and reduced waste products compared to methods used to manufacture traditional soy protein concentrates and isolates. The novel soy protein product displays desirable flavor, composition, and performance as an ingredient in the production of dairy or meat based food products such as infant formula, nutritional beverage, milk replacer, soy extended bologna, imitation processed cheese spread, water-injected ham, yogurt and frozen dessert.
BACKGROUND OF THE INVENTION
Soy protein concentrates and soy protein isolates are important derivatives of soybeans which are used primarily as food and feed ingredients. Conditions typically used to prepare soy protein isolates have been al, (1978) U.S. Pat. No. 4,072,670!. Soy protein concentrates are produced by three basic processes: acid leaching (at about pH 4.5), extraction with alcohol (about 55-80%), and denaturing the protein with moist heat prior to extraction with water. Conditions typically used to prepare soy protein Campbell et al., (1985) in New Protein Foods, ed. by Altschul and Wilcke, Academic Press, Vol. 5, Chapter 10, Seed Storage Proteins, pp 302-338!. In the production of soy protein isolates and soy protein concentrates, the soluble sugars present in the dehulled, defatted soybean meal contain in Green Plants, Academic Press, London, pp 53-129!. Stachyose and raffinose are not digested directly by humans and animals but, rather, by microflora in the lower gut. These microflora are able to ferment these sugars thus resulting in an acidification of the gut and production of Agricultural Food Chemicals 20 pp 813-817, Cristofaro 91974) Sugars in Nutrition Chapter 20, pp 313-335, Reddy (1980) Journal of Food Science 45 pp 1161-1164!. The resulting flatulence can severely limit the use of soybeans in human and animal diets. These sugars are removed in the production of soy protein isolates and soy protein concentrates and treated as a waste product of the manufacturing process. This waste represents a minimum of 25% loss of the original dehulled, defatted soy flake raw material. Additionally, the treatment of these wasted sugars is a considerable manufacturing cost factor in the production of soy isolates and concentrates, and the waste processing is an important factor that can limit the location of a factory to produce such products. The incorporation of these sugars into soy isolates or concentrates would significantly reduce production costs, reduce the amount of equipment necessary, and by eliminating waste treatment options the opportunities in site selections for such factories would be improved.
Isoflavones are naturally occurring components of soybeans which are present in soy foods and soy protein isolates and concentrates. It has been suggested that such isoflavones in soy products may have a potential role in the prevention of cancer, Messina and Barnes (1991) Journal of the American Cancer Institute, Vol. 83, No. 8 pages 542-545. It has been suggested that the isoflavone genistein may have some role as a chemopreventive agent against breast and prostate cancer in humans, Peterson and Barnes, 1991, Biochemical and Biophysical Research Communications 179, pp 661-667 and Peterson and Barnes (1993), Prostate 22, pp 335-345. The concentration of isoflavones present in defatted soybean meal is significantly reduced in the production of soy protein isolates and concentrates, and such reduction is significantly dependent Agricultural and Food Chemistry
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Crank Donald Lee
Kerr Phillip Scott
Bhat Nina
Crank Donald Lee
E. I. Du Pont de Nemours and Company
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