Process for producing liquid modified protein

Details Process for producing liquid modified protein Process for producing liquid modified protein

1976-05-13

1979-02-27

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

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

426 46, 426 49, 426 52, 426 60, A23J 300

Patent

active

041419960

ABSTRACT:
A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, and then removing steam volatile flavor components. The process produces a liquid product which is improved in odor, taste and color.

REFERENCES:
patent: 2930700 (1960-03-01), Bradof
patent: 3100709 (1963-08-01), Paulsen
patent: 3592662 (1971-07-01), Gooding
patent: 3810997 (1974-05-01), Chien
patent: 3912818 (1975-10-01), Chandler et al.
patent: 3912819 (1975-10-01), Chandler et al.
patent: 3912820 (1975-10-01), Chandler et al.
patent: 3912821 (1975-10-01), Chandler et al.
patent: 4073948 (1978-02-01), Chandler et al.

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