Method of making a modified proteinaceous product and composition thereof

A process and composition thereof for making a proteinaceous product which comprises preparing an aqueous slurry of soy protein; treating the slurry by adjusting the pH to about 3.5 to about 6 and adding a viscosity reducing agent selected from the group consisting of a proteolytic enzyme and carboh...

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Bibliographische Detailangaben
1. Verfasser:	DELRUE, RITA MARIA
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A process and composition thereof for making a proteinaceous product which comprises preparing an aqueous slurry of soy protein; treating the slurry by adjusting the pH to about 3.5 to about 6 and adding a viscosity reducing agent selected from the group consisting of a proteolytic enzyme and carbohydrase enzyme and an antioxidant, or mixtures thereof to form a pretreated slurry; heating the pretreated slurry, to a temperature not greater than 155 DEG C such that the pretreated slurry does not contain a substantial amount of proteinaceous antinutritional factors and antigenicity factors; treating the pretreated slurry with a hydrolyzing agent from a source of alpha-galactosidase; and drying the proteinaceous material to form a soy product.