Method of deflavouring soy-derived materials using electrodialysis

Soy derived materials such as soy milk, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring com...

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Bibliographische Detailangaben
1. Verfasser:	BROWN PETER H.,CROWLEY COLIN P.,HAN XIAO-QING
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PERFORMING OPERATIONS PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SEPARATION SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Soy derived materials such as soy milk, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.