RU2358436C2 - Soya protein concentrate with high durability of gel and method for its realisation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to separated protein materials. Protein material with high durability of gel can be protein concentrate possessing gel durability with fat addition at least 560.0 gram and having protein content at least 65.0 wt % in reliance to dry weight. Protein concentrate with high durability of gel is obtained by removal of soluble components from soya protein concentrate washed with alcohol after bringing pH to the value less than 6.0, then by bringing pH to the value over 7.0 and exposing the obtained concentrate to heat treatment.

EFFECT: proposed invention allows for obtaining protein concentrate with improved processing properties.

30 cl, 13 tbl, 16 ex

Description

References to patents / applications related to this application.

The priority of this application, according to chapter 35, §119 (e) of the US Code of Laws (USC), is established by provisional application for US patent No. 60 / 431,873, entitled "SOY PROTEIN CONCENTRATE WITH HIGH GEL STRENGTH AND THE PROCESS FOR MAKING THE SAME" ( “Soy protein concentrate with high gel strength and method of its manufacture”), the date of submission is December 9, 2002.

The field of technology.

This invention relates to a plant protein product having high gel strength and high strength emulsion, as well as to a method for producing such a product.

Description of the prior art.

Plant-based protein materials are used as functional food ingredients and have many different uses for improving the desired characteristics of food products. Widely used as functional food ingredients are, in particular, soy protein materials. Soy protein materials are used as emulsifiers to bind meat and give the meat a good texture and bite strength in meat products such as sausages, sausages, Bologna sausage, minced and minced meat products and meat pies. Other typical uses of soy protein materials as functional food ingredients are mashed soups, gravy (sauces) and yoghurts, in which soy protein material acts as a thickener and provides the cream with a viscosity. Soy protein materials are also used as functional food ingredients in many other foods, such as sauces, dairy products, tuna products, baked goods, pastries and cakes, pasta, pastries (sweets and other sweets), whipped side dishes and gravy , pastries and many other products.

Soy protein concentrates and soy protein isolates containing sufficiently high protein concentrations are particularly effective functional food ingredients due to the versatility of soy protein. Soy protein provides the ability to gel (thicken) and is used to change the texture of chopped (crushed) and emulsified meat products. The texture-changing gel structure provides spatial stability to heat-treated meat emulsions, resulting in a strong texture and desirable chewing properties. In addition, the gel structure creates a matrix (matrix) for retaining moisture and fat.

Soy protein also acts as an emulsifier in various foods, as soy proteins are surface-active and collect on the oil-water interface, inhibiting the coalescence of drops of oil and fat. The emulsifying properties of soy proteins allow the use of materials containing soy proteins to thicken foods such as soups and gravy. In addition, the emulsifying properties of soy protein materials allow the use of these materials to absorb fat and, thus, they contribute to the binding of fat in heat-treated (cooked) foods, so fat loss during cooking can be limited. Soy protein materials also contribute to the absorption of water and its preservation in finished foods due to the hydrophilic nature of the numerous polar side chains along the main peptide chain of soy proteins. The ability of soy protein material to retain moisture can be used to reduce moisture loss during the preparation of a meat product, providing an increase in the yield by weight of a meat product that has undergone heat treatment (preparation). The water remaining in the finished food products is also important to give the product a milder flavor.

Analogues of meat products or gelled (thick) food products based on soy protein, such as cheese and yogurt, are very useful for the health of consumers. Consumer recognition of these products is directly related to organoleptic properties such as texture, smell, taste and appearance. An advantage is that protein sources for gel-based foods, such as meat product analogs, have good gelling properties at relatively low cooking temperatures and good ability to bind water and fat.

In determining the usefulness of using a gel, the strength of the gel and how the gel affects the final product into which it is to be introduced are equally important. An important characteristic is the emulsifying ability of the material, which should be taken into account when introducing the material into the food product. As previously noted, the functional properties of soy protein gels in foods, as well as the emulsifying properties of soy protein materials in foods are well known.

The strength of the gels of soy protein materials such as soy protein concentrates and soy protein isolates is different, and there is always a need to increase the strength of the gels of soy protein concentrates and isolates. The emulsifying ability of soy protein materials such as soy protein concentrates and soy protein isolates is also different, and there is always a need to improve the emulsifying ability of soy protein materials such as soy protein concentrates and soy protein isolates. Particularly desirable, in particular for use in emulsified meat products, are soy protein materials such as soy protein concentrates and soy protein isolates, which have both strong gelling properties and strong emulsifying ability.

Information disclosing the essence of the invention.

The present invention claims a composition of soy protein material, characterized in that it has a gel strength with fat additives of at least 560.0 grams. In a preferred embodiment, the soy protein concentrate composition has a gel strength with fat additives of more than about 575.0 grams. In one embodiment, the soy protein material composition is a soy protein concentrate composition having a gel strength with fat additives of at least 560.0 grams and has a protein content of from about 65.0 wt.% To 85.0 wt.% With respect to total weight calculated on dry weight. In another embodiment, the soy protein material composition is a soy protein isolate composition having a gel strength with fat additives of at least 560.0 grams and having a protein content of at least 90 wt.% Based on total weight based on dry weight.

In addition, the present invention claims a composition of soy protein material having an emulsion strength of at least 190 grams that has not undergone heat treatment. In a preferred embodiment, the composition of the soy protein material has an emulsion strength of at least 225 grams that has not undergone the heat treatment. In one embodiment of the invention, the soy protein material is a soy protein concentrate composition having an emulsion heat treatment strength of at least 190 grams and having a protein content of 65.0 wt.% To 85.0 wt.% Based on the total weight based on dry weight. In another embodiment, the soy protein material is a soy protein isolate composition having a heat-resistant emulsion of at least 190 grams and a protein content of at least 90 wt.% Based on total dry weight the weight.

In addition, the present invention claims a composition of soy protein material having a heat-treated emulsion strength of at least 275 grams. In a preferred embodiment, the composition of the soy protein material has a heat-treated emulsion strength of at least 300 grams. In one embodiment, the soy protein material is a soy protein concentrate composition having a heat-treated emulsion strength of at least 275 grams and having a protein content of 65.0 wt.% To 85.0 wt.% Based on the total weight based on dry weight. In another embodiment, the soy protein material is a soy protein isolate composition having a heat-treated emulsion strength of at least 275 grams and having a protein content of at least 90 wt.% Based on total dry weight the weight.

According to another aspect, the invention is a food material containing soy protein material having a gel strength with fat additives of at least 560.0 grams, or an emulsion that has not undergone heat treatment of at least 190.0 grams, or an emulsion that has undergone heat treatment, at least 275 grams. The composition of the soy protein material obtained according to this invention can be incorporated into various food products, including, but not limited to, meat and meat products, fish products, mashed soups, gravy, yoghurts, sauces, dairy products, tuna products , pastries and cakes, pasta, confectionery, whipped side dishes and gravy, pastries and many other products.

This invention also relates to a method for producing a composition of soy protein material having a high gel strength with additives of fat and high strength of the emulsion, both not past, and past heat treatment. In the method, the alcohol-washed soy protein concentrate is mixed or suspended with water, the pH of the suspension is adjusted to a pH of less than 6.0, the soluble components are removed from the suspension, the pH is re-adjusted to at least 7.0, the resulting suspension is subjected to heat treatment, such as by steam treatment, and also, as an optional step, they are ground (by cutting) to change the structure of the protein, after which the resulting product is dried as an optional step.

The implementation of the invention.

Definitions

The term “soy material” means material isolated from whole soybeans that does not contain additives of any other origin (not derived from soy). Such additives can undoubtedly be added to the soy material to impart additional functional properties to either the soy material or the food product in which the soy material is used as a food ingredient. The term “soybeans” refers to the species Glycine max, Glycine soja or any other species compatible by crossbreeding with Glycine max.

The term “soy protein material” refers to a material containing soy protein, wherein the soy protein content is at least 40% by weight based on dry weight.

The term “soy protein concentrate” refers to a material containing soy protein, wherein the soy protein content is from 65% to 90% by weight based on dry weight.

The term “soy protein isolate” refers to a material containing soy protein, wherein the soy protein content is at least 90% by weight based on dry weight.

The term “gel strength with fat additives” refers to the gel strength of soy protein material in a mixture of water and fat. The strength of the gel of soy protein material with fat additives can be determined in the following way. First, a gel is prepared from a sample of soy protein material as follows. 634.0 grams of water having a temperature of 0 ° C (32 ° F) is placed in a vertical cutter / mixer Stephan Vertical Cutter / Mixer (model No. UM-5, Stephan Machinery Corporation, Columbus, Ohio). A sample of soy protein material weighing 141.0 grams is added to the cutter / mixer. Vacuum is connected to the cutter / mixer and the chopper is turned on slowly to prevent spatter. A sample of protein material is crushed in vacuum for 2 minutes at 900 rpm, the rotary handle is moved every 30 seconds in both directions. After that, the vacuum is removed and the lid and side surfaces of the container are cleaned with a scraper. Together with 20.0 grams of salt and 5.0 grams of sodium tripolyphosphate, 200.0 grams of fat at room temperature is added to the cutter / blender tank. Then the cutter / blender is again connected to a vacuum and the contents are ground for 1 minute at 1200 rpm, the rotary handle being continuously moved in both directions. Vacuum temporarily shut off and clean the lid and the side surfaces of the container with a scraper. Then the vacuum is reconnected and the contents of the container are ground for an additional 2 minutes at 1200 rpm, the rotary knob being moved every 30 seconds in both directions. The required temperature for measuring the strength of the gel according to this method is approximately 16 ° C-18 ° C (60 ° F-65 ° F).

The contents of the container are transferred to a 10 x 16 inch vacuum tank. Before thermal tight closing of the tank, a vacuum is connected to it for 30 seconds. Using a vacuum tank, the test sample is placed in a sausage syringe and stuffed into four metal cans No. 202. The concave surface is scraped with a spatula and the material is placed on the surface of the test samples in banks, after which the banks are covered with lids. The jars are sealed with lids and steamed for 20 minutes at 60 ° C (140 ° F), 20 minutes at 71 ° C (160 ° F) and 20 minutes at 79 ° C (175 ° F) to a temperature of 73 ° C (165 ° F). Prior to texture testing, the banks are allowed to cool at room temperature overnight.

The texture quality of the gel is evaluated visually and instrumentally using a TA-XT2 Texture Analyzer (Texture Technologies Corporation, Scarsdale, NY). The texture analyzer is equipped with a 12.5 mm spherical probe. All test samples were incubated at room temperature prior to texture testing. To test samples, the bottom of the cans is opened, but the samples, however, are not removed from the cans. The spherical probe of the texture analyzer is introduced into the gel sample until a peak in the force applied to push the probe into the gel is reached. For each jar, four measurements are taken at different places located between the center of the jar and its perimeter. In the center, banks of measurements are not carried out. Measurements are repeated with another can filled with the same cutter / blender sample, giving a total of eight measurement results for two cans.

According to this invention, the strength of the gel with fat additives is the maximum force, expressed in grams, measured by introducing the probe into gel samples placed in jars. The maximum force is determined from the dependence obtained using the texture analyzer (Texture Analyzer), and the strength of the gel with the addition of fat is determined by the point of gel destruction by the probe (the first large peak in the graph, where the time is plotted along the X axis and the force in grams ) For greater accuracy, the data on gel strength with fat additives presented in the application are the average value obtained from eight measurements.

The term “strength of an emulsion that has not undergone heat treatment” refers to the strength of an emulsion formed by soy protein material in a mixture of soybean oil and water, and the emulsion is not subjected to heat treatment before being tested for strength (not prepared). The strength of such an emulsion can be determined in the following way. First, an emulsion is prepared from a sample of soy protein material. To do this, 880 grams of soybean oil having a temperature of 17 ° C to 23 ° C (63-73 ° F) is weighed into a measuring beaker. After that, the oil is poured into the grinding bowl of the Hobart Food Cutter (model 84142 or 84145, shaft speed 1725 rpm). Then, 220 grams of a sample of soy protein material is distributed over the surface of soybean oil in the grinding bowl of the food cutter, after which the cutter and timer are turned on. Immediately after the cutter is included in the mixture of soybean oil and soybean protein material in the cutter tank, 1100 ml of deionized water is added, after adding water, the cutter lid is closed. After one minute, the cutter and timer are stopped, the lid of the cutter is opened, the inside of the lid is carefully scraped with a rubber spatula. Then the lid is closed again and the cutter and timer are turned on again. Four minutes after re-incorporating the food cutter, 44 grams of salt are added to the mixture in the cutter tank. After 5.5 minutes of the total grinding time, the cutter and timer are stopped, the lid is cleaned again as described above, after which the cutter and timer are turned on again. After 7 minutes of the total grinding time, the food cutter is stopped and the emulsion samples of 5 fluid ounces are removed from the container of the food cutter and placed in sample jars with a capacity of 5 fluid ounces. The sample cans are then turned onto a flat tray made of non-absorbent material coated with a plastic film and cooled to a temperature of 2 ° C to 7 ° C (36-45 ° F). After 24-30 hours of cooling in the refrigerator, the cans are carefully removed from each cooled sample of the emulsion.

Emulsion strength for chilled emulsions is measured immediately using a TA-XT2I Texture Analyzer with a gel probe (manufactured by Texture Technologies Corp., Scarsdale, NY) equipped with a Chatillion Dietary Scale (No. R026, 500 gram capacity). The texture analyzer is calibrated by force using a weight of 5 kg, and the gel probe is calibrated by a return distance of 75 millimeters and a pressure force of 1 gram. The strength of the emulsion for each sample of the cooled emulsion is measured by pressing a texture analyzer gel probe into the cooled emulsion at a point equidistant from the center of the emulsion and from the edge of the emulsion at a speed of 0.8 mm / s and a force of 10 grams until the probe breaks through the emulsion. For each emulsion sample, three measurements are performed at points equidistant from each other (no emulsion is measured at the center of the sample), and measurements are made with respect to three emulsion samples, obtaining a total of nine measurement results.

The strength of a non-heat treated emulsion (in grams of force) is the measured maximum force in grams of a probe pressed into an emulsion that has not undergone heat treatment. The measured maximum force is determined from the dependence (graph) obtained using a texture analyzer, and the strength of the emulsion that has not undergone heat treatment is determined by the point of destruction of the emulsion by the probe (the first large peak in the graph where time is plotted along the X axis and force in grams). For greater accuracy, the data on the strength of an emulsion that has not undergone heat treatment presented in the application are the average value obtained from nine measurements.

The term “heat-treated emulsion strength” refers to the strength of an emulsion formed by soy protein material in a mixture of soybean oil and water, and the emulsion is subjected to heat treatment before being tested for strength (prepared). The strength of such an emulsion can be determined by first obtaining an emulsion of soy protein material, soybean oil, and deionized water, as described above to measure the strength of an emulsion that has not undergone heat treatment, until grinding is complete in a food cutter. The inner part of three cans of size 307 × 109 is sprayed with a non-stick food spray, after which the cans are filled with an emulsion extracted from the container of the food cutter. Excess emulsion is scraped from the top of the can with a stainless steel spatula, leaving a flat, flat surface of the emulsion on top of the can. After this, the jars are hermetically sealed with lids treated with a non-stick food spray using a seaming machine.

Closed cans are heat treated in a boiling water bath for 30 minutes. Then the cans are removed from the boiling water bath and cooled in the ice water bath for 15 minutes. Then, the cooled cans are kept in the refrigerator at a temperature of from 2 ° C to 7 ° C (36-45 ° F) for 20 to 32 hours. After this, the lids from the cans are removed, revealing the cooled, heat-treated emulsion.

The strength of the emulsion of the samples of the cooled heat-treated emulsion is measured immediately using a TA-XT2I Texture Analyzer with a gel probe (manufactured by Texture Technologies Corp., Scarsdale, NY) equipped with a Chatillion Dietary Scale (No. R026, 500 gram capacity) ) The texture analyzer is calibrated by force using a weight of 5 kg, and the gel probe is calibrated by a return distance of 45 millimeters and a pressure force of 1 gram. The strength of the emulsion for each sample of the cooled emulsion is measured by pressing a texture analyzer gel probe into the cooled emulsion at a point equidistant from the center of the emulsion and from the edge of the emulsion at a speed of 0.8 mm / s and a force of 10 grams until the probe breaks through the emulsion. For each sample of the emulsion, three measurements are performed at points equidistant from each other, and the measurements are carried out for three samples of the emulsion, obtaining a total of nine measurement results.

The strength of the heat-treated emulsion (in grams of force) is the measured maximum force in grams of the probe pressed into the heat-treated emulsion. The measured maximum force is determined from the dependence (graph) obtained using the Texture Analyzer texture analyzer, and the strength of the thermally processed emulsion is determined by the point of destruction of the emulsion with a probe (the first large peak in the graph where time is plotted on the X axis and force on the Y axis in grams). For greater accuracy, the data on the strength of the heat-treated emulsion presented in the application are the average value obtained from nine measurements.

The term “protein content” refers to the relative protein content in soy material in accordance with official methods Sun 4-91 (1997), AA 5-91 (1997) or BA 4d-90 (1997) (each of which is incorporated into the invention by reference ) approved by AOCS (American Chemical Society of Edible Oil Manufacturers), which allows determining the total nitrogen content in the form of ammonia in the sample of soy material, and the protein content exceeds the total nitrogen content in the sample by 6.25 times. The determination of the protein content in the sample of soy material by the Kjeldahl method (determination of protein by ammonium nitrogen) in accordance with the modified methods Bc4-91 (1997), Aa 5-91 (1997) and Ba 4d-90 (1997), approved by AOCS, can be carried out in the following way. 0.0250-1.750 grams of soy material is weighed into a standard Kjeldahl flask. A commercially available catalytic mixture consisting of 16.7 grams of potassium sulfate, 0.6 grams of titanium dioxide, 0.01 grams of copper sulfate and 0.3 grams of pumice is added to the flask, after which 30 milliliters of concentrated sulfuric acid are added. Boilers are placed in a flask and the sample is decomposed by heating it in a boiling water bath for about 45 minutes. During decomposition, the flask should be rotated at least three times. Then 300 milliliters of water are added to the sample and the sample is cooled to room temperature. A standardized 0.5N hydrochloric acid solution and distilled water are poured into the distillate collection flask in an amount sufficient to close the tip of the distillation bypass tube located at the bottom of the receiving flask. A sufficient amount of sodium hydroxide solution is added to the reaction flask in which the sample was decomposed so that the sample solution after decomposition becomes very alkaline. The reaction flask is then immediately connected to the distillation bypass tube, the contents of the reaction flask are thoroughly mixed with agitation and the reaction flask is heated at a rate of approximately 7.5 times the minimum intensity required for boiling until at least 150 milliliters of distillate. After that, the contents of the receiver flask are titrated with a 0.25 N sodium hydroxide solution using 3 or 4 drops of a 0.1% solution of methyl red indicator in ethyl alcohol. Simultaneously with the sample and absolutely the same as for the sample, a control measurement is carried out with the same reagents, and a correction is introduced for the control measurement. Determination of the moisture content in the initial sample is carried out by the method described below (Official method Ba 2a-38, approved by A.O.C.S.). The nitrogen content in the sample is calculated by the formula: Nitrogen (%) = 1400.67 × [[(normality of the standard solution of acid) × (volume of the standard solution of acid used for the sample (ml))] - [(volume of the standard solution of alkali used for titration 1 ml of a standard acid solution minus the volume of a standard alkali solution, which was used for titration of a control sample obtained by the indicated method and distilled in 1 ml of a standard acid solution (ml)) × (normality of a standard alkali solution)] - [(volume of a standard alkali solution, isp used for the sample (ml)) × (normality of the standard alkali solution)]] / (mass of the sample in milligrams). The protein content is 6.25 times the nitrogen content in the sample.

The term “moisture content” refers to the amount of moisture in a material. The moisture content in the soy material can be determined according to the method according to the method of Ba 2a-38 (1997), approved by A.O.C.S., incorporated into this invention in its entirety by reference. According to this method, the moisture content of the soy material can be measured by passing 1000 grams of a sample of soy material through a 6x6 groove divider manufactured by Seedboro Equipment Co., Chicago, Illinois, and reducing the sample to 100 grams. A 100 gram sample is then immediately placed in a hermetically sealed container and weighed. 5 grams of the sample is weighed in a pre-weighed container (manufactured by Sargent-Welch Co., minimum 30 sizes, approximately 50 × 20 millimeters, with a tightly fitting sliding cover). The sample container is placed in a forced draft thermostat and dried at 130 ± 3 ° C (261-271 ° F) for 2 hours. Then the container is removed from the thermostat, immediately closed and cooled in a desiccator to room temperature. After that, the capacity is weighed. The moisture content is calculated by the formula:

Moisture content (%) = 100 × [(weight loss (grams) / sample weight (grams]].

The term “soy flour” means soy protein material obtained from peeled soybeans, which is loose, has a soy protein content by weight of less than 65% based on dry weight and has an average particle size of 150 microns or less. Soy flour may contain natural fat or may be low fat.

The term “soy groats” means soy protein material obtained from peeled soybeans, which is loose, has a soy protein content by weight of less than 65% based on dry weight and has an average particle size of from 150 microns to 1000 microns. Soy groats may contain natural fat or may be fat free.

The term “soya powder” means soya protein material obtained from soybeans, peeled, loose, has a soya protein content by weight of less than 65% based on dry weight and does not fall within the definition of soya flour or soya grits. The term “soya powder” is used as a general term to define bulk soya protein materials with a protein content of less than 65% based on dry weight, which are not suitable for the definition of soya flour or soya grits. Soybean powder may contain natural fat or may be fat free.

The term “soybean flakes” means flocculent soy protein material containing less than 65% soy protein by weight based on dry weight obtained by flattening peeled soybeans. Soy flakes may contain natural fat or may be fat free.

The term “by weight based on dry weight” refers to the weight of the material after it is dried to completely remove moisture, that is, to a state where the moisture content in the material is 0%. In particular, weight based on the dry weight of soy material can be determined by weighing the soy material after keeping the soy material in a thermostat at 45 ° C (113 ° F) to a constant weight.

The term “nitrogen solubility index” is defined as follows: (% water-soluble nitrogen in a sample containing protein /% total nitrogen in a sample containing protein) × 100. Nitrogen solubility index is a measure of the percentage of water-soluble protein relative to the total protein content of the material containing the protein. The nitrogen solubility index of the soy material is determined by standard analytical methods, in particular by the method of Ba 11-65, approved by A.O.C.S., incorporated herein by reference in its entirety. According to the method according to the method of Ba 11-65, a sample of soy material weighing 5 grams is ground finely enough so that at least 95% of the sample passes through a No. 100 sieve according to the US standard (average particle size less than about 150 microns) and suspended at 30 ° C (86 ° F) in 200 milliliters of distilled water with stirring at a speed of 120 rpm for two hours, after which it is diluted to 250 milliliters with an additional amount of distilled water. In the event that the soy material contains all natural fats to the full extent, the sample should be crushed only to such an extent that at least 80% of the material passes through a No. 80 sieve according to the US standard (approximately 175 microns), and 90% passes through through a US No. 60 sieve (approximately 205 microns). To prevent denaturation of the sample during grinding, dry ice should be added to the sample of soy material. 40 milliliters of sample extract is decanted and centrifuged at 1500 rpm for 10 minutes, an aliquot of the supernatant is analyzed for Kjeldahl protein (PRKR) in order to determine the percentage of water-soluble nitrogen in the sample of soy material according to the methods described above using methods Sun 4-91 (1997 ), Ва 4d-90 or Аа 5-91, approved by AOCS A separate portion of the sample of soy material is analyzed for total protein content by the Kjeldahl method (PRKR) in order to determine the total nitrogen content in the sample. The obtained data on the percentage of water-soluble nitrogen and the percentage of total nitrogen are used according to the above formula to calculate the nitrogen solubility index.

The way.

The composition of the soy protein material according to this invention is obtained by a method that typically includes the steps of producing soy protein material washed with alcohol, preferably alcohol-washed soy protein concentrate, mixing with water or suspending some amount of the alcohol washed soy protein concentrate in order to obtain aqueous a suspension containing from 1.0 to 15.0 wt.% solids, adjusting the pH of the suspension to less than 6.0, removing soluble components, while white and remain in suspension, adjusting the pH of the suspension to pH 7.0 or higher, the step of heat treating the suspension at pH 75 ° C to 180 ° C (156-356 ° F), such as high temperature steaming, optional step grinding the heat-treated suspension and an optional step for drying the suspension.

The starting material according to this method is an alcohol-washed soy protein concentrate. Alcohol-washed soy protein concentrates, sometimes referred to in the literature as “traditional” soy protein concentrates, can be obtained from many sources. One alcohol washed soy protein concentrates that can be used as a starting material according to the present invention is Procon ^® 2000 manufactured by The Solae Company (St. Louis, MO). Another suitable commercially available alcohol washed soy protein concentrate is Danpro H ^®, also production The Solae Company.

It should be understood that, instead of the commercially available alcohol-washed soy protein concentrate according to this invention, soy flour, soy groats, soy powder or soy flakes can also be used as starting material, from which you can obtain an alcohol-washed soy protein concentrate using a washing of soy flour, soya groats, soya powder or soya flakes with an aqueous solution of low molecular weight alcohol, preferably aqueous ethanol, followed by removal of the solvent from the washed alcohol om soy protein material. Soya flour, soya groats, soya powder or soya flakes are commercially available or, alternatively, can be obtained from soybeans by methods well known in the art. The alcohol-washed soybean concentrate obtained in this way can then be used in the method disclosed in the application.

The soy protein concentrate washed with alcohol is first suspended in water at a solids content of from 1.0 wt.% To 15.0 wt.%. Preferably, the alcohol-washed soy protein concentrate is suspended in water at a solids content of from 1.0 wt.% To 10.0 wt.%. The water used to suspend the soy protein concentrate is preferably heated to a temperature of from 27 ° C to 82 ° C (80-180 ° F). It has been found that a temperature of 49 ° C (120 ° F) is particularly preferred for the purposes of this invention.

The pH of the suspension is adjusted to less than 6.0 in order to dissolve the inorganic compounds contained in the suspension, while minimizing the solubility of the protein, which helps to remove inorganic and other soluble compounds during the subsequent separation step described below. In a preferred embodiment, the pH is adjusted to a value from 4.3 to 5.3, preferably from 5.0 to 5.2, or to about the isoelectric point of the soy protein, which is between pH 4.4 and pH 4.6. The pH of the suspension can be adjusted to the desired one by adding hydrochloric acid or other suitable edible organic or inorganic acid.

After adjusting the pH to the desired, the suspension 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 step of removing soluble substances is especially important for obtaining high strength gel with fat additives and high strength emulsion of soy protein material according to this invention. Moreover, it unexpectedly turned out that the stage of removal of soluble substances has a significant effect on the characteristics of alcohol-washed soy protein concentrate. At the washing stage with alcohol to obtain soy protein washed with alcohol, a large amount of soluble substances contained in the soy is removed. Essentially, it unexpectedly turned out that the additional removal of soluble substances affects the characteristics of the soy protein material already washed with alcohol, since it was assumed that most of such soluble substances are removed already at the stage of washing with alcohol.

According to one embodiment of the invention, the suspension is subjected to ultrafiltration separation using a membrane with a molecular weight exclusion limit (MWCO) of between 10,000 and 1,000,000, and preferably a molecular weight exclusion limit of about 50,000. It has been found to be particularly suitable for preparing soy protein concentrate according to this invention is a tubular membrane. Tubular membranes with various molecular weight exclusion limits are commercially available. Some of the suppliers are Koch Membrane Systems, Wilmington, Mass., PTI Advanced Filtration, Oxnard, California, and PCI Membrane Systems, Milford, Ohio. Soluble components pass through the membrane as through permeable material, and the proteins are retained on the membrane as a membrane concentrate (not passing through the membrane components).

According to another embodiment of the invention, the suspension is subjected to separation by centrifugation. A preferred centrifuge is a decantation centrifuge. Soluble components are removed with the liquid fraction, and insoluble materials, such as soy protein, remain after centrifugation as part of an insoluble centrifuge precipitate. If desired, the centrifugation process can be repeated one or more times, while the precipitate obtained after the first centrifugation is diluted with water, and then centrifuged again.

In a preferred embodiment of the centrifugal separation process, the liquid (soluble fraction) obtained after centrifugation can then be further processed using a spiral wound membrane to extract insoluble proteins in the membrane concentrate and to remove soluble substances in the permeate. The liquid is ultrafiltered using a membrane with a molecular weight exclusion limit of from 1000 to 30,000, and preferably a molecular weight exclusion limit of about 10,000. It has been found that a helically twisted membrane is particularly suitable for isolating proteins from a liquid. Spiral twisted membranes with various molecular weight exclusion limits are commercially available. Suppliers are, in particular, Koch Membrane Systems, Wilminggon, Mass., GE Osmonics, Minneton, Minnesota, PTI Advanced Filtration, Oxnard, California, and Synder Filtration, Vacaville, California.

The suspension remaining after the removal of soluble components using the separation methods listed above has a high protein content and a reduced slag content due to the removal of mineral substances. This suspension remains on the membrane (i.e. it is a membrane concentrate) if membrane separation is used, and it is a centrifuge precipitate using centrifugation, or it can be a mixture of a centrifuge precipitate and membrane concentrate if a membrane is used after centrifugation process for isolating proteins. In the case where centrifugation is used, a centrifugal precipitate or a mixture of a centrifuge precipitate and a membrane concentrate is diluted to obtain a suspension with a solids content of from 7.0 wt.% To 20 wt.%, Preferably from 10.0 wt.% To 15.0 wt.% Of dry matter, and most preferably from 12 wt.% to 13 wt.% solids.

After removal of soluble substances, the pH of the suspension is adjusted to 7.0 or more to neutralize the suspension, thereby increasing the solubility of the protein in the suspension. In one embodiment, the pH is adjusted to between 7.0 and 7.5, and it has been found that a pH of 7.2 is particularly suitable. The pH of the suspension can be adjusted to the desired one by adding any suitable organic or inorganic base, preferably sodium hydroxide.

In order to obtain a soy protein concentrate composition according to this invention, the pH-adjusted suspension is subjected to a heat treatment or preparation process and, as an optional step, a grinding process to change the structure of the protein and obtain a final product that can be dried as an optional step.

The processes of heat treatment or preparation, and optional grinding, change the structure of the protein to improve the functional properties of the protein, resulting in a product with high gel strength. Any cooking process or apparatus may be used, but the resulting soy protein material is exposed to a sufficient amount of heat for a time sufficient to change the structure of the soy protein material. Especially suitable for the commercial production of soy protein concentrate according to this invention recognized by the treatment of steam. Preferably, the neutralized suspension of soy protein material is treated at a temperature of from about 75 ° C to about 180 ° C (167-356 ° F) for a time of from about 2 seconds to about 2 hours in order to change the structure of soy protein in the soy protein material, the suspension soy protein material at lower temperatures is heated longer to change the structure of soy protein in soy protein material. Preferably, the neutralized suspension is heat treated at a temperature of from about 135 ° C to 180 ° C (275-356 ° F) for a time of 5 seconds to 30 seconds, and most preferably at a temperature of from 145 ° C to 155 ° C (293- 311 ° F) for 5 seconds to 15 seconds. Most preferably, the suspension of soy protein material is treated at elevated temperature and above atmospheric pressure.

As already mentioned above, the preferred method of heat treating a suspension of soy protein material is by steam treatment, which involves injecting pressurized steam into the suspension to heat the suspension to the desired temperature. The following is a description of a preferred method for treating a suspension of soy protein material with direct steam, however, the invention is not limited to the method described and includes any obvious changes that may be made by a person skilled in the art.

A suspension of soy protein material is placed in a working tank for steaming, where the soy protein material is kept in suspension using an agitator that agitates the suspension of soy protein material. The suspension is sent from the working tank to the pump, which drives the suspension through the reactor tube. Steam under pressure is supplied (injected) into the suspension of soy protein material when the suspension enters the reactor tube, instantly heating the suspension to the desired temperature. The temperature is controlled by adjusting the pressure of the injected steam. Preferably, it is from about 75 ° C to about 180 ° C (167-356 ° F), more preferably from about 135 ° C to 180 ° C (275-356 ° F).

After treatment with hot steam, the suspension is kept at high temperature for a time from 5 seconds to 240 seconds. For the purposes of this invention, a total holding time of from 30 seconds to 180 seconds is most suitable.

After heat treatment, preferably before keeping the suspension at high temperature, the suspension is optionally subjected to a grinding process to further change the structure of the proteins. Any suitable grinding equipment may be used, such as grinding pumps, grinding mixers, or cutting mixers. One suitable grinding pump is the Dispax Reactor Dispersion Pump, which has three stages of grinding (IKA Works, Wilmington, North Carolina). Such pumps can be equipped with coarse, medium, thin and superthin generators (grinders). Each generator consists of a stator and a rotor. The preferred option is to use two thin and super-thin generators at three stages of pump operation. Another suitable pump is a high pressure homogenizer. Other grinding pumps are available from Fristam Pumps Inc., Middleton, Wisconsin and Waukesha Cherry-Burrell, Delawan, Wisconsin.

After heat treatment, an optional stage of grinding the soy protein material and keeping the heated suspension at high temperature, the suspension is cooled. Preferably, the suspension is rapidly cooled to a temperature of from 60 ° C to 93 ° C (140 ° F-200 ° F), and most preferably, it is rapidly cooled to a temperature of from 80 ° C to 90 ° C (176-194 ° F). The suspension is rapidly cooled by placing the heated suspension in a vacuum chamber having a temperature inside below the temperature to which the suspension of soy protein material has been heated and the pressure is much lower than atmospheric. Preferably, the vacuum chamber has an internal temperature of from 15 ° C to 85 ° C (59-185 ° F) and a pressure of from about 25 mm Hg. Art. up to about 100 mmHg. Art. and more preferably a pressure of about 25 mmHg. Art. up to about 30 mmHg. Art. When a heated suspension of soy protein material is introduced into the vacuum chamber, the pressure around the soy protein material instantly drops, causing the evaporation of part of the water from the suspension and, thus, cooling the suspension.

Quick cooling is the preferred cooling method, although it can be replaced by any other suitable cooling method, making it possible to lower the temperature to about 140-200 ° F (60-93 ° C) in a short period of time.

The cooled suspension of soy protein material can then be dried to obtain a powder composition of soy protein concentrate according to this invention. The cooled suspension is preferably spray-dried to form the soy protein material composition of this invention. Spray drying conditions should be moderate to avoid further denaturation of the soy protein in the soy protein material. Preferably, the spray drying is a direct-flow drying in which the hot incoming air and a suspension of soy protein material, sprayed by injection into the drying chamber under pressure through a nozzle, pass through the drying chamber in a direct-flow mode. Soy protein in the soy protein material does not undergo further denaturation, since the evaporation of water from the soy protein material cools the material as it dries.

In a preferred embodiment of the invention, a cooled suspension of soy protein material is injected into the dryer through a spray nozzle. Although a spray nozzle is preferred, other spray drying spray guns, such as a rotary spray gun, can be used. The suspension is injected into the dryer under sufficient pressure to spray the suspension. Preferably, the suspension is sprayed at a pressure of from about 3,000 pounds per square inch (psig) to about 4,000 pounds per square inch and most preferably about 3,500 pounds per square inch.

Although spray drying soy protein material is the preferred drying method, drying can be carried out using any other suitable method. Tunnel drying, for example, is another suitable method of drying soy protein material.

Alternatively, a soy protein isolate composition according to the invention can be prepared. Preferably, the soy protein isolate is prepared by separating soluble soy protein materials from insoluble materials (such as soy fiber) in a cooled suspension before drying the suspension. The cooled suspension is mixed in a mixer to maximize the solubility of soy protein in the liquid portion of the suspension. The liquid portion of the suspension is then separated from the insoluble portion of the suspension to obtain an extract containing soy protein material. The liquid portion of the suspension can be separated from the insoluble portion of the suspension by conventional separation methods, such as centrifugation, filtration and ultrafiltration. Most preferably, the extract containing soy protein is separated from the insoluble components by centrifugation. After the extract containing soy protein is separated from the insoluble components, the extract is dried, as described above, to obtain the composition of the soy protein isolate according to this invention.

The composition of the soy protein isolate can also be obtained by separating the extract containing soy protein from insoluble components in a neutralized suspension after separation of the soluble components at an acidic pH and before heat treatment of the material. The neutralized suspension is mixed to maximize the solubility of soy protein in the liquid portion of the suspension. Then, the liquid part of the suspension containing soy protein is separated from the insoluble part of the suspension to obtain an extract containing soy protein material. The liquid portion of the suspension can be separated from the insoluble portion of the suspension by conventional separation methods, such as centrifugation, filtration and ultrafiltration. Most preferably, the extract containing soy protein material is separated from the insoluble components by centrifugation. After the extract containing soy protein material is separated from the insoluble components, the extract is subjected to heat treatment, optionally crushed, kept at elevated temperatures, cooled and dried, as described above, to obtain a soy protein isolate composition according to this invention.

Preferably, the soy protein isolate composition is prepared from an alcohol-washed soy protein material that is not dried before use in the method of the invention. Instead of using a commercially available dried alcohol-washed soy protein concentrate powder, it is preferable to wash the soy flour, soy flakes, soy cereal or soy powder with alcohol in order to obtain an alcohol-washed soy protein concentrate as a first step in preparing the soy protein isolate composition of the present invention. Alcohol-washed soy protein concentrates, dried after washing with alcohol, have a lower solubility of soy protein in aqueous solutions compared to alcohol-washed soy protein concentrates, which are subjected to further processing without drying. In the process of separating soy protein from insoluble fiber to obtain a protein extract in the process of obtaining soy protein isolate, it is desirable that the solubility of soy protein is maximized in order to reduce the amount of protein lost with the insoluble fraction.

Compositions.

The composition of the soy protein material according to this invention has a high gel strength with additives of fat, high strength not undergoing heat treatment of the emulsion and high strength of the emulsion, past heat treatment. The composition of soy protein material also has a very low slag content. The soy protein material of this invention has a gel strength with fat additives of at least 560 grams and more preferably has a gel strength with fat additives of at least 575 grams. In a most preferred embodiment of the invention, the composition of the soy protein material of this invention has a gel strength with fat additives of at least 600 grams. The composition of the soy protein material according to this invention also has a durability which has not undergone the heat treatment of the emulsion of at least 190 grams and more preferably at least 225 grams. In addition, the composition of the soy protein material of this invention has a heat-treated emulsion strength of at least 275 grams, and more preferably at least 300 grams. The slag content in the composition of the soy protein material of this invention is a maximum of 4.5 wt.% Based on dry weight, more preferably a maximum of 3.5 wt.% Based on dry weight and most preferably a maximum of 3.0 wt.% Based on dry weight.

The composition of the soy protein concentrate has the same properties as described above, the strength of the gel with additives of fat, the strength of the emulsion that has not undergone heat treatment, the strength of the emulsion that has been heat treated and the slag content, and, in addition, the protein content in it is from 65% to 90% by weight based on dry weight, and more preferably, the protein content therein is from 75% to 85% by weight based on dry weight.

The composition of the soy protein isolate has the same properties as described above, the strength of the gel with additives of fat, the strength of the emulsion that has not undergone heat treatment, the strength of the emulsion that has been heat treated and the slag content, and, in addition, the protein content in it is at least 90% by weight based on dry weight.

Food products containing a functional food ingredient.

The composition of the soy protein material according to this invention is suitable for use in numerous food products with the aim of giving food products density (density), the ability to form emulsions and structural properties. The composition of soy protein material can be used in meat products, in particular in emulsified meat products, soups, gravy (sauces), yoghurts, dairy products and bakery products.

To use the composition of the soy protein material in food products, the composition of the soy protein material having at least one physical property selected from the group including the strength of the gel with fat additives of at least 560.0 grams, the strength of the emulsion that has not undergone heat treatment at least 190.0 grams and the strength of the cooked emulsion of at least 275.0 grams are combined and mixed with at least one food ingredient. The food ingredient (s) are selected based on the desired food product. Food ingredients that can be used in conjunction with the soy protein material composition of this invention include emulsified meat products, processed foods for soups, dairy ingredients, including processed dairy products, and bread ingredients.

Particularly preferred products using the soy protein material composition of this invention are emulsified meat products. The composition of the soy protein material can be used in emulsified meat products to impart a structure to the emulsified meat product, which provides the meat product with bite strength and meat texture. The composition of the soy protein material also reduces moisture loss in the preparation of the emulsified meat product due to the easy adsorption of water and prevents fat loss from the meat product, so that the heat-treated meat product is more juicy.

The meat material used to produce the meat emulsion with the composition of the soy protein material of the present invention is preferably meat used to make sausages, sausages or other meat products obtained by filling the shells with meat material, or may be meat suitable for the production of minced meat products such as hamburgers, meat bread (sausage) and minced meat products. Particularly preferred meat materials used in conjunction with the composition of soy protein material include mechanically boneless chicken meat, boneless beef and pork, as well as pork trimmings, beef trimmings and pork back fat.

The meat emulsion contains meat material and a composition of soy protein material in amounts selected in such a way as to give the meat emulsion the required characteristics that resemble meat, especially its dense texture and bite strength. Preferably, the composition of the soy protein material is contained in the meat emulsion in an amount of from about 1% to about 30% by weight, more preferably from about 3% to about 20% by weight. Preferably, the meat material is contained in the meat emulsion in an amount of from about 35% to about 70% by weight, more preferably from about 40% to about 60% by weight. The meat emulsion also contains water, which is preferably present in an amount of from about 25% to about 55% by weight and more preferably from about 30% to about 40% by weight.

The meat emulsion may also contain other ingredients (preservation), giving the meat emulsion a taste, aroma or color. For example, a meat emulsion may contain a salt, preferably from about 1% to about 4% by weight, spices, preferably from about 0.01% to about 3% by weight, and preservatives, such as nitrates, preferably from about 0.01 to about 0.5% by weight weight.

The following examples do not limit the scope of the invention, but merely illustrate various features and characteristics of the present invention.

EXAMPLE 1

The composition of this invention is prepared by washing with water an alcohol-washed soy protein concentrate, the water having a pH slightly higher than the isoelectric point of the soy protein, using a combination of centrifugation and ultrafiltration, then heat-treating and grinding the washed protein material at pH 7.2. Approximately 50.0 pounds of Procon ^® 2000 (commercially available conventional alcohol washed soy protein concentrate) is mixed with 70.0 gallons of water that is preheated to 120 ° F (49 ° C). The pH of the mixture was adjusted to about 5.1 using hydrochloric acid, and stirring was continued for another 20 minutes. The suspension is centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The centrifuge precipitate is diluted to a solids content of about 8.0 wt.%, Using water preheated to 120 ° F (49 ° C). The suspension is again centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The supernatant (liquid phase) after the first and second centrifugation is mixed and transferred to the working tank of the membrane system. The liquid is ultrafiltered using a spirally twisted membrane with a molecular weight exclusion limit of 10,000 to remove about 90.0 wt.% Of the original volume in the form of permeate (solution passed through the membrane). The membrane concentrate, which did not pass through the membrane, and the precipitate after the second centrifugation are mixed, additional water is added to dilute the suspension to a solids content of about 13.0 wt.%. The pH of the suspension was adjusted to approximately 7.2 using sodium hydroxide. The slurry is then heated with hot steam to a temperature of about 300 ° F (149 ° C), passed through a grinding pump (Dispax Reactor, model DR 3-6 / 6A, equipped with sequentially thin, thin and superthin generators operating at 8000 rpm, produced IKA Works, Wilmington, North Carolina) was incubated for 3 minutes and then instantly cooled in a rapid cooling chamber under a 15 inch vacuum. Quickly cooled suspension is dried by spray drying. The dried product is analyzed to determine the content of slag in it, as well as to determine the strength of the gel with additives of fat, protein content and nitrogen solubility index as previously described. The test results are shown in Table 1.

TABLE 1
The composition of the product obtained according to the method described in EXAMPLE 1 The strength of the gel with fat additives, g 595.0 Protein (wt.%, Calculated on dry weight) 76.32 Slag (wt.%, Calculated on dry weight) 3.04 Calcium (wt.%, Calculated on dry weight) 0.37 Potassium (wt.%, Calculated on dry weight) 0.33 Magnesium (wt.%, Calculated on dry weight) 0.12 Sodium (wt.%, Calculated on dry weight) 0.75 Nitrogen Solubility Index (NSI) (%) 55.7

EXAMPLE 2

The composition of this invention is obtained by washing with water having a pH slightly higher than the isoelectric point of soy protein, an alcohol-washed soy protein concentrate using only centrifugation, then heat-treating and grinding the washed protein material at pH 7.2. Approximately 50.0 pounds of Procon ^® 2000 (commercially available conventional alcohol washed soy protein concentrate) is mixed with 70.0 gallons of water preheated to 120 ° F (49 ° C). The pH of the mixture was adjusted to about 5.1 using hydrochloric acid, and stirring was continued for another 20 minutes. The suspension is centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The precipitate obtained after centrifugation is diluted to a dry matter content of about 8.0 wt.% Using water preheated to 120 ° F (49 ° C). The suspension is again centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The supernatant (liquid phase) is discarded after the first and second centrifugation. The precipitate obtained after the second centrifugation is diluted with water to a solids content of about 13.0 wt.%. The pH of the suspension was adjusted to about 7.2 using sodium hydroxide. The slurry is then heated with hot steam to a temperature of about 300 ° F (149 ° C), passed through a grinding pump (Dispax Reactor, model DR 3-6 / 6A, equipped with sequentially thin, thin and superthin generators operating at 8000 rpm, produced IKA Works, Wilmington, North Carolina) was incubated for 3 minutes and then instantly cooled in a flash chamber under vacuum of 15 inches. The instantly cooled suspension is spray dried. The dried product is analyzed to determine the content of slag in it, as well as to determine the strength of the gel with additives of fat, protein content and nitrogen solubility index as previously described. The results of the analyzes are shown in Table 2.

TABLE 2
The composition of the product obtained according to the method described in EXAMPLE 2 The strength of the gel with fat additives, g 607.0 Protein (wt.%, Calculated on dry weight) 79.81 Slag (wt.%, Calculated on dry weight) 3.27 Calcium (wt.%, Calculated on dry weight) 0.27 Potassium (wt.%, Calculated on dry weight) 0.40 Magnesium (wt.%, Calculated on dry weight) 0.08 Sodium (wt.%, Calculated on dry weight) 0.74 Nitrogen Solubility Index (NSI) (%) 46.7

EXAMPLE 3

The composition of this invention is prepared by washing with water having a pH slightly higher than the isoelectric point of soy protein, an alcohol-washed soy protein concentrate using only centrifugation, then heat-treating and grinding the washed protein material at pH 7.5. Approximately 50.0 pounds (22.7 kg) of Procon ^® 2000 (a commercially available conventional alcohol-washed soy protein concentrate) is mixed with 70.0 gallons of water preheated to 120 ° F (49 ° C). The pH of the mixture was adjusted to about 5.0 using hydrochloric acid, and stirring was continued for another 20 minutes. The suspension is again centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The precipitate obtained after centrifugation is diluted to a dry matter content of about 8.0 wt.% Using water preheated to 120 ° F (49 ° C). The suspension is again centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The supernatant (liquid phase) is discarded after the first and second centrifugation. The precipitate obtained after the second centrifugation is diluted with water to a solids content of about 12.5 wt.%. The pH of the suspension was adjusted to approximately 7.5 using sodium hydroxide. The slurry is then heated with hot steam to a temperature of about 300 ° F (149 ° C), passed through a grinding pump (Dispax Reactor, model DR 3-6 / 6A, equipped with sequentially thin, thin and superthin generators operating at 8000 rpm, produced IKA Works, Wilmington, North Carolina) was incubated for 3 minutes and then instantly cooled in a flash chamber under vacuum of 15 inches. The instantly cooled suspension is spray dried. The dried product is analyzed to determine the content of slag in it, as well as to determine the strength of the gel with additives of fat, protein content and nitrogen solubility index as previously described. The analysis results are shown in Table 3.

TABLE 3
The composition of the product obtained according to the method described in EXAMPLE 3 The strength of the gel with fat additives, g 571.0 Protein (wt.%, Calculated on dry weight) 79.06 Slag (wt.%, Calculated on dry weight) 3.87 Calcium (wt.%, Calculated on dry weight) 0.28 Potassium (wt.%, Calculated on dry weight) 0.16 Magnesium (wt.%, Calculated on dry weight) 0.08 Sodium (wt.%, Calculated on dry weight) 1.14 Nitrogen Solubility Index (NSI) (%) 66.3

EXAMPLE 4

The composition of this invention is prepared by washing with water having a pH corresponding to the isoelectric point of soy protein, an alcohol-washed soy protein concentrate using only centrifugation, then heat-washing the washed protein material at pH 7.5 without grinding the washed protein material. About 50.0 pounds (22.7 kg) Procon ^® 2000 (commercially available conventional alcohol washed soy protein concentrate) is mixed with 70.0 gallons of water preheated to 133 ° F (56 ° C). The pH of the mixture was adjusted to about 4.5 using hydrochloric acid, and stirring was continued for another 20 minutes. The suspension is centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The precipitate obtained after centrifugation is diluted to a solids content of about 8.0 wt.%, Using water pre-heated to 133 ° F (56 ° C). The suspension is again centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The supernatant (liquid phase) is discarded after the first and second centrifugation. The precipitate obtained after the second centrifugation is diluted with water to a solids content of about 12.5 wt.%. The pH of the suspension was adjusted to about 7.5 using sodium hydroxide. The suspension is then heated with hot steam to a temperature of about 300 ° F (149 ° C), held for 3 minutes, and then instantly cooled in a flash chamber under vacuum of 15 inches. The instantly cooled suspension is spray dried. The dried product is analyzed to determine the content of slag in it, as well as to determine the strength of the gel with additives of fat, protein content and nitrogen solubility index as previously described. The test results are shown in Table 4.

TABLE 4
The composition of the product obtained according to the method described in EXAMPLE 4 The strength of the gel with fat additives, g 591.0 Protein (wt.%, Calculated on dry weight) 77.75 Slag (wt.%, Calculated on dry weight) 4.02 Calcium (wt.%, Calculated on dry weight) 0.29 Potassium (wt.%, Calculated on dry weight) 0.17 Magnesium (wt.%, Calculated on dry weight) 0.09 Sodium (wt.%, Calculated on dry weight) 1.34 Nitrogen Solubility Index (NSI) (%) 58.7

EXAMPLE 5

The composition of this invention is prepared by washing with water having a pH corresponding to the isoelectric point of soy protein, an alcohol-washed soy protein concentrate using only centrifugation, then heat-treating and grinding the washed protein material at pH 7.5. About 50.0 pounds (22.7 kg) Procon ^® 2000 (commercially available conventional alcohol washed soy protein concentrate) is mixed with 70.P gallons of water preheated to 133 ° F (56 ° C). The pH of the mixture was adjusted to about 4.5 using hydrochloric acid, and stirring was continued for another 20 minutes. The suspension is centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The centrifugal precipitate is diluted to a solids content of about 8.0 wt.% Using water preheated to 133 ° F (56 ° C). The suspension is again centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The supernatant (liquid phase) is discarded after the first and second centrifugation. The precipitate obtained after the second centrifugation is diluted with water to a solids content of about 12.5 wt.%. The pH of the suspension was adjusted to about 7.5 using sodium hydroxide. The slurry is then heated with hot steam to a temperature of approximately 300 ° F (149 ° C), passed through a grinding pump (Dispax Reactor, model DR 3-6 / 6A, equipped with sequentially thin, thin and superthin generators operating at 8000 rpm, produced IKA Works, Wilmington, North Carolina) was incubated for 3 minutes and then instantly cooled in a flash chamber under vacuum of 15 inches. The instantly cooled suspension is spray dried. The dried product is analyzed to determine the content of slag in it, as well as to determine the strength of the gel with additives of fat, protein content and nitrogen solubility index as previously described. The test results are shown in Table 5.

TABLE 5
The composition of the product obtained according to the method described in EXAMPLE 5 The strength of the gel with fat additives, g 666.0 Protein (wt.%, Calculated on dry weight) 77.56 Slag (wt.%, Calculated on dry weight) 4.44 Calcium (wt.%, Calculated on dry weight) 0.30 Potassium (wt.%, Calculated on dry weight) 0.12 Magnesium (wt.%, Calculated on dry weight) 0.09 Sodium (wt.%, Calculated on dry weight) 1.46 Nitrogen Solubility Index (NSI) (%) 59.8

EXAMPLE 6

The composition of this invention is obtained by washing with water having a pH slightly higher than the isoelectric point of soy protein, an alcohol-washed soy protein concentrate using only centrifugation, then by heat treatment and grinding the washed protein material at pH 7.5. About 50.0 pounds (22.7 kg) Procon ^® 2000 (commercially available conventional alcohol washed soy protein concentrate) is mixed with 70.0 gallons of water preheated to 133 ° F (56 ° C). The pH of the mixture was adjusted to about 5.0 using hydrochloric acid, and stirring was continued for another 20 minutes. The suspension is centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The precipitate obtained after centrifugation was diluted to a solids content of about 8.0 wt.% Using water preheated to 133 ° F (56 ° C). The suspension is again centrifuged in a centrifuge with decantation at a feed rate of 2 gallons per minute. The supernatant (liquid phase) is discarded after the first and second centrifugation. The precipitate obtained after the second centrifugation is diluted with water to a solids content of about 12.5 wt.%. The pH of the suspension was adjusted to about 7.5 using sodium hydroxide. The slurry is then heated with hot steam to a temperature of approximately 300 ° F (149 ° C), passed through a grinding pump (Dispax Reactor, model DR 3-6 / 6A, equipped with sequentially thin, thin and superthin generators operating at 8000 rpm, produced IKA Works, Wilmington, North Carolina) was incubated for 3 minutes and then instantly cooled in a flash chamber under vacuum of 15 inches. The instantly cooled suspension is spray dried. The dried product is analyzed to determine the content of slag in it, as well as to determine the strength of the gel with additives of fat, protein content and nitrogen solubility index as previously described. The analysis results are shown in Table 6.

TABLE 6
The composition of the product obtained according to the method described in EXAMPLE 6 The strength of the gel with fat additives, g 633.0 Protein (wt.%, Calculated on dry weight) 79.81 Slag (wt.%, Calculated on dry weight) 3.27 Calcium (wt.%, Calculated on dry weight) 0.31 Potassium (wt.%, Calculated on dry weight) 0.24 Magnesium (wt.%, Calculated on dry weight) 0.09 Sodium (wt.%, Calculated on dry weight) 1.07 Nitrogen Solubility Index (NSI) (%) 65.1

EXAMPLE 7

The composition of this invention is obtained by washing with water at a pH corresponding to the isoelectric point of soy protein, an alcohol-washed soy protein concentrate using only ultrafiltration, then by heat treatment and grinding the washed protein material at pH 7.5. About 50.0 pounds (22.7 kg) Procon ^® 2000 (commercially available conventional alcohol washed soy protein concentrate) is mixed with 240.0 gallons of water preheated to 120 ° FP (49 ° C). The pH of the mixture was adjusted to about 4.5 using hydrochloric acid, and stirring was continued for another 20 minutes. The suspension is transferred to a filter vessel through a membrane, passing through a 20 mesh strainer. The suspension is transferred to a membrane ultrafiltration system containing two tubular membranes, each of which has a molecular weight exclusion limit of 50,000. The temperature of the suspension during passage through the membrane is maintained at about 48.9 ° C (120 ° F). About 85.0 wt.% Of the initial volume added to the working vessel is removed as permeate (solution passing through the membrane), the pH of the membrane concentrate is adjusted to about 7.5 using sodium hydroxide. The slurry is then heated with hot steam to a temperature of about 300 ° F (149 ° C), passed through a grinding pump (Dispax Reactor, model DR 3-6 / 6A, equipped with sequentially thin, thin and superthin generators operating at 8000 rpm, produced IKA Works, Wilmington, North Carolina), held for 60 seconds and then instantly cooled in a flash chamber under vacuum of 15 inches. The instantly cooled suspension is spray dried. The dried product is analyzed to determine the content of slag in it, as well as to determine the strength of the gel with additives of fat, protein content and nitrogen solubility index as previously described. The test results are shown in Table 7.

TABLE 7
The composition of the product obtained according to the method described in EXAMPLE 7 The strength of the gel with fat additives, g 579.0 Protein (wt.%, Calculated on dry weight) 77.75 Slag (wt.%, Calculated on dry weight) 3.08 Calcium (wt.%, Calculated on dry weight) 0.29 Potassium (wt.%, Calculated on dry weight) 0.38 Magnesium (wt.%, Calculated on dry weight) 0.11 Sodium (wt.%, Calculated on dry weight) 1.35 Nitrogen Solubility Index (NSI) (%) 54.3

EXAMPLE 8

The composition of this invention is obtained by washing with water, the pH of which is slightly higher than the isoelectric point of soy protein, an alcohol-washed soy protein concentrate using only ultrafiltration, then by heat treatment and grinding the washed protein material at pH 7.5. About 50.0 pounds (22.7 kg) Procon ^® 2000 (commercially available conventional alcohol washed soy protein concentrate) is mixed with 240.0 gallons of water preheated to 120 ° F (49 ° C). The pH of the mixture was adjusted to about 5.0 using hydrochloric acid, and stirring was continued for another 20 minutes. The suspension is transferred to a filter vessel through a membrane, passing through a 20 mesh strainer. The suspension is transferred to a membrane ultrafiltration system containing two tubular membranes, each of which has a molecular weight exclusion limit of 50,000. The temperature of the suspension during passage through the membrane is maintained at about 48.9 ° C (120 ° F). Approximately 80.0 wt.% Of the initial volume added to the working tank is removed as permeate (solution passing through the membrane). The pH of the membrane concentrate was adjusted to about 7.5 using sodium hydroxide. The suspension is then heated with hot steam to a temperature of about 300 ° F (149 ° C), passed through a grinding pump (Dispax Reactor, model DR 3-6 / 6A, equipped with sequentially thin, thin and superthin generators operating at 8000 rpm, produced IKA Works, Wilmington, North Carolina), held for 60 seconds and then instantly cooled in a flash chamber under vacuum of 15 inches. The instantly cooled suspension is spray dried. The dried product is analyzed to determine the content of slag in it, as well as to determine the strength of the gel with additives of fat, protein content and nitrogen solubility index as previously described. The test results are shown in Table 8.

TABLE 8
The composition of the product obtained according to the method described in EXAMPLE 8 The strength of the gel with fat additives, g 677.0 Protein (wt.%, Calculated on dry weight) 78.13 Slag (wt.%, Calculated on dry weight) 2.48 Calcium (wt.%, Calculated on dry weight) 0.31 Potassium (wt.%, Calculated on dry weight) 0.44 Magnesium (wt.%, Calculated on dry weight) 0.12 Sodium (wt.%, Calculated on dry weight) 1.07 Nitrogen Solubility Index (NSI) (%) 63.9

EXAMPLE 9

In a continuous process test, Danpro H (a commercially available conventional alcohol-washed soy protein concentrate) is hydrated and mixed with hot water to obtain a solids content of 9%, the temperature being maintained at 185 ° F (85 ° C). The pH of the mixture was adjusted to about 5.2 using sulfuric acid with continuous stirring. The suspension is centrifuged in countercurrent mode using two separation stages using decantation centrifuges. The precipitate obtained after centrifugation was diluted to obtain a solids content of about 12.0 wt.%, Then the pH of the suspension was adjusted to about 7.5 using sodium hydroxide. Thereafter, the suspension is heated with hot steam to a temperature of about 300 ° F. (149 ° C.), held for 15 seconds, and then instantly cooled to a temperature of 185 ° F. (85 ° C.) in an instant cooling chamber. The instantly cooled suspension is spray dried. Spray-dried powder is used to inject lecithin in the form of a 0.6% lecithin-oil mixture (1: 1 ratio) to increase the flowability of the powder. The strength of an emulsion that has not undergone heat treatment and has undergone heat treatment is measured by the methods described above. The analysis results (average of 14 samples obtained during the test, as well as the maximum and minimum values for the samples) are given in TABLE 9.

TABLE 9
The composition of the product obtained according to the method described in EXAMPLE 9 Average Maximum Minimum The strength of the emulsion, not subjected to heat treatment (g) 225.9 260 190 The strength of the emulsion, heat-treated (g) 294.4 391 252

EXAMPLE 10

In a continuous process test, the Procon 2000 (a commercially available conventional alcohol-washed soy protein concentrate) is first hydrated and mixed with hot water to obtain a solids content of 9%. The pH of the mixture was adjusted to about 4.5 using hydrochloric acid with continuous stirring. The suspension is centrifuged at 135 ° F (57 ° C) at a flow rate of 105 pounds per minute in countercurrent mode using two separation stages using centrifuges with decantation P-3400. The centrifuge precipitate obtained after the first separation is diluted with water having a temperature of 90 ° F (32 ° C), and the rate of addition of water is 9.6 times higher than the weight of Procon 2000. The supernatant (liquid phase) is discarded after the first centrifugation. The supernatant (liquid phase) after the second centrifugation is reused (recycled) to hydrate the Procon 2000 in a continuous process. The precipitate after a second centrifugation is diluted with water to a solids content of about 13.0 wt.%. The pH of the suspension was adjusted to about 7.2 using sodium hydroxide. This slurry is then heated with hot steam to a temperature of about 300 ° F (149 ° C), held for 15 seconds, and then instantly cooled in a flash chamber to a temperature of about 180 ° F (82 ° C). The instantly cooled suspension is spray dried. The powder obtained by spray drying is used to determine the strength of the gel with additives of fat, the strength of the emulsion that has not undergone heat treatment, and the strength of the emulsion that has undergone heat treatment as described above.

The powder obtained by spray drying had a gel strength with fat additives of 622 g, a strength that did not pass the temperature treatment of the emulsion 260 g, and a strength that passed the heat treatment of the emulsion 391 g.

EXAMPLE 11

The test according to Example 10 is repeated, except that the suspension is treated with hot steam at a temperature of about 275 ° F (135 ° C).

The powder obtained by spray drying had a gel strength of 617 g of fat additives, 213 g of strength that did not pass the heat treatment of the emulsion, and 287 g of strength of the heat-treated emulsion.

EXAMPLE 12

The test according to Example 10 is repeated, except that the slurry treated with hot steam is allowed to stand for 30 seconds before being subjected to instant cooling.

The powder obtained by spray drying had a gel strength of 606 g of fat, a strength of 196 g that did not pass the heat treatment of the emulsion, and a strength of 300 g of the heat-treated emulsion.

EXAMPLE 13

The presented new soy protein material is used in the preparation of minced meat products having a reduced content of meat protein compared to traditional minced meat products. The pasteurized minced meat product is obtained from the ingredients listed in TABLE 10.

TABLE 10
Ingredients for a new meat product according to Example 13 Ingredients Content (wt.%) Mechanically separated turkey meat (20% fat) 51.000 Pork Dorsal Fat (85% Fat) 11.500 Water / ice 27.665 New Soy Protein Concentrate 7.000 Salt 1.960 Sodium Tripolyphosphate 0.500 Preservative Salt (6.25% Sodium Nitrite) 0.320 Sodium erythorbate 0.055 Total 100,000

The composition is calculated so that the final chopped meat product contains 7.0 wt.% Meat protein, a total of 12.0 wt.% Protein, a total of 20.0 wt.% Fat and 62.0 wt.% Moisture. The controlled composition of the composition of these components is designed to confirm the ability of the new soy protein concentrate to bind fat and moisture, as well as contribute to the texture of the final cooked meat product.

Before processing, the meat components are crushed to 1/2 inch slices. Mechanically separated turkey meat, salt, preservative salt and sodium tripolyphosphate are chopped together in a vacuum cutter with a bowl at 1500 rpm (Meissner 35L, RMF, Kansas City, Missouri) for 2 minutes to facilitate the extraction of meat protein. A mixture of ice water and new soy protein concentrate are added and chopped for 2 minutes at 2000 rpm to ensure complete hydration of the dry protein concentrate. Then add pork back fat and erythorbate and chop the mixture for 4 turns of the bowl to evenly disperse these last added ingredients. After achieving uniform dispersion, a vacuum (25 mmHg) is connected to the bowl and the mixture is chopped for an additional 4 minutes at 3850 rpm. The temperature of the mixture at the end is between 13 ° C and 16 ° C (55 ° F to 60 ° F). After this, the mixture is removed from the cutter and stuffed under vacuum in 55 mm moisture-proof casing with clamps at the ends for sealing. After that, the enclosed mixture is heat-treated at 74 ° C (165 ° F). The heat-treated meat product is then cooled to room temperature.

The composition of the meat product can be further modified by introducing more or less meat protein and changing the content of the new protein in order to determine the optimal contribution for the texture, as well as the optimal replacement of meat protein for further development of the possibility of use, which may be desirable for special applications in the meat processing industry .

COMPARATIVE EXAMPLE 1.

Soy protein material is obtained by the method described in US patent No. 4,234,620, according to which the alcohol-washed protein concentrate is subjected to grinding without first removing soluble components from the alcohol-washed protein concentrate by washing with acidified water. Approximately 25 pounds Procon ^® 2000 (commercially available conventional alcohol washed soy protein concentrate) is mixed with 175 pounds of water. About 0.30 pounds of 50% sodium hydroxide is added to the suspension. The resulting aqueous slurry has 1000 parts by weight Procon ^® 2000, 7000 parts by weight of water and 6 parts by weight of sodium hydroxide (all based on dry weight). The suspension is stirred for 20 minutes. After that, the suspension is subjected to a sharp steam treatment and passed through a grinding pump to effect the grinding necessary to change the structure of the protein material. The grinding pump is a Dispax Reactor model DR 3-6 / 6A (IKA Works, Wilmington, North Carolina), equipped with sequentially thin, thin and superthin generators, operating at 8000 rpm at a flow rate of 5 gallons per minute. The heated, ground suspension is held at high temperature for 19 seconds, after which it is transferred to a container with a temperature of about 220 ° F (104 ° C). The pH of the steam-treated slurry was adjusted to about 6.4 using hydrochloric acid, after which the suspension was dried by spray drying. In drying, the inlet temperature is approximately 450 ° F, and the outlet temperature is approximately 200 ° F. The dried product is analyzed to determine the protein and slag content, as well as the strength of the gel with additives of fat and nitrogen solubility index. The test results are shown below in Table 11.

TABLE 11
The composition of the product obtained by the method described in Comparative Example 1 The strength of the gel with fat additives, g 401.0 Protein (wt.%, Calculated on dry weight) 72.25 Slag (wt.%, Calculated on dry weight) 7.28 Calcium (wt.%, Calculated on dry weight) 0.50 Potassium (wt.%, Calculated on dry weight) 2.36 Magnesium (wt.%, Calculated on dry weight) 0.39 Sodium (wt.%, Calculated on dry weight) 0.85 Nitrogen Solubility Index (NSI) (%) 56.0

As shown in Examples 1-8 and 10-12, the strength of the gel of soy protein material obtained according to this invention, with the addition of fat is significantly higher than the same parameter for the material obtained according to Comparative Example 1.

COMPARATIVE EXAMPLE 2.

The strength of an emulsion that has not undergone heat treatment and undergone heat treatment is measured for a commercially available Arcon S soy protein concentrate. 14 Arcon S samples are analyzed for the strength of an emulsion that has not undergone heat treatment and undergone heat treatment, using the method described above in the Definitions section. The analysis results are shown below in Table 12, which shows the average values, as well as the maximum and minimum values of the results of measuring the strength of the non-heat-treated emulsion and the strength of the heat-treated emulsion.

TABLE 12
Emulsion Strength Arcon S Arcon s Average Maximum Minimum The strength of the emulsion, not subjected to heat treatment, (g) 122 146 104 The strength of the emulsion, past heat treatment, (g) 239 273 205

As shown in Examples 9-12, the strength of the non-heat-treated and heat-treated emulsion of the soy protein material obtained according to this invention is significantly higher than the same parameters for the material obtained according to Comparative Example 2.

COMPARATIVE EXAMPLE 3.

The strength of the gel with fat additives is measured for a commercially available Arcon S soy protein concentrate. 5 samples of Arcon S are analyzed for the strength of the gel with fat additives as described above in the Definitions section. The analysis results are shown below in Table 13, which shows the average, as well as the maximum and minimum values of the results of measuring the strength of the gels with fat additives.

TABLE 13
Strength of Arcon S Gel with Fat Additives Arcon s Average Maximum Minimum The strength of the gel with fat additives, (g) 438 540 305

As shown in Examples 1-8 and 10-12, the gel strength of the soy protein material obtained according to this invention, with the addition of fat is significantly higher than the same parameter for the material obtained according to Comparative Example 3.

Additional features, advantages and other new features of the invention are obvious to specialists in the study of the above, or you can learn about them in practical use of the invention. The above description of preferred embodiments of the invention is given solely for the purpose of illustration and explanation. The description is not exhaustive and does not limit the invention to precisely described features. In light of the described approaches, obvious modifications or changes are possible. Embodiments of the invention have been selected and described to provide the best illustrations of the principles of the invention and their practical use, thus enabling any person skilled in the art to use this invention in various embodiments and with various modifications appropriate to the particular intended use. All these modifications and changes are within the scope of the invention, the essence of which is set forth in the following claims, which should be interpreted in accordance with the breadth with which it is clearly, legally and clearly formulated.

Claims (30)

1. Soy protein material having a gel strength with fat additives of at least 560.0 g. 2. Soy protein material according to claim 1, characterized in that it has a gel strength with fat additives of at least 600.0 g. 3. Soy protein material according to claim 1, characterized in that the soy protein material has a gel strength with fat additives of at least 575.0 g. 4. Soy protein material according to claim 1, characterized in that it has the strength of an emulsion that has not undergone heat treatment of at least 190.0 g. 5. Soy protein material according to claim 4, characterized in that it has a strength of not having undergone heat treatment of the emulsion, at least 225.0 g. 6. Soy protein material according to claim 1, characterized in that it has the strength of a thermally processed emulsion of at least 275.0 g. 7. Soy protein material according to claim 6, characterized in that it has the strength of a thermally processed emulsion of at least 300.0 g. 8. Soy protein material according to claim 1, characterized in that the soy protein material is a soy concentrate or soy isolate. 9. Soy protein material according to claim 1, characterized in that it has a protein content of at least 65.0 wt.% Based on dry weight. 10. Soy protein material according to any one of claims 1 to 8, characterized in that it has a protein content of from 75.0 to 85.0 wt.% Based on dry weight. 11. Soy protein material according to any one of claims 1 to 9, characterized in that it has a protein content of at least 90.0 wt.% Based on dry weight. 12. A food product containing soy protein material having at least one physical property selected from the group comprising a gel strength with fat additives of at least 560.0 g, an emulsion strength which has not undergone heat treatment, at least , 190.0 g and the strength of the heat-treated emulsion, at least 275.0 g, and at least one food ingredient. 13. The food product according to item 12, wherein the food ingredient is emulsified meat. 14. The food product according to item 13, wherein the soy protein material is a soy protein concentrate or soy protein isolate. 15. The food product according to item 13, wherein the soy protein material has a gel strength with fat additives of at least 575.0 g. 16. The food product of claim 14, wherein the soy protein material has a gel strength with fat additives of at least 600.0 g. 17. The food product according to item 13, wherein the soy protein material has a strength not passed the heat treatment of the emulsion, at least 225,0, 18. The food product according to p. 12, characterized in that the soy protein material has the strength of the heat-treated emulsion, at least 300.0 g. 19. The food product according to item 12, wherein the food ingredient is a semi-finished product for soup. 20. The food product according to item 12, wherein the food ingredient is a dairy product. 21. The food product according to item 12, wherein the food ingredient is a bread ingredient. 22. The method of producing soy protein material according to any one of claims 1 to 7, in which the soy protein material washed with alcohol is suspended in water, the pH of the suspension is adjusted to an acidic pH below 6.0, the soluble components are removed from the suspension having an acidic pH value, adjusted the pH of the suspension having an acidic pH to pH above 7.0 after removing soluble components from the suspension having an acidic pH in order to neutralize the suspension, and the neutralized suspension is subjected to heat treatment at a temperature and for a time sufficient I'm changing the structure of the soy protein material. 23. The method according to p. 22, characterized in that it further comprises the step of grinding the suspension that has undergone heat treatment. 24. The method according to item 22, wherein said soluble components are removed from the suspension having an acidic pH value by centrifugation, said soluble components being removed as a liquid phase obtained by centrifugation. 25. The method according to p. 24, characterized in that it further comprises the step of isolating proteins from the liquid phase obtained by centrifugation using the ultrafiltration process. 26. The method according to item 22, wherein said soluble components are removed from the suspension having an acidic pH value by ultrafiltration. 27. The method according to p. 22, characterized in that the grinding of the neutralized suspension is carried out in a grinding pump. 28. The method according to p. 22, characterized in that it further comprises the step of rapidly cooling the suspension that has undergone heat treatment. 29. The method according to p, characterized in that it further comprises the step of drying a rapidly cooled suspension. 30. The method according to item 22, wherein the alcohol-washed soy protein material is an alcohol-washed soy protein concentrate.