METHOD FOR PRODUCING PROTEIN CONCENTRATE FROM HORSE BEAN

Musk-free broad beans are comminuted to 180-300 microm size and a 10-15 wt.% aq. suspn. is prepd. at 30-40 deg.C; 0.5-1% acetic or 04 hydrochloric acid is used to set the pH of the suspn. to 5.0-5.5; 1-2 pts/1000 of thermally stable alpha-amylase (based on broad beam) is added. The suspn. is heat tr...

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Hauptverfasser:	POCSAY,KAROLY,HU, BOLFAN,CSABA,HU, NOSTICZIUS,ARPADNE,HU, SCHMIDT,JANOS,HU, ARADI,EMIL,HU, BAINTER,FERENC,HU, HENDE,TAMAS,HU, SZITAR,JOZSEFNE,HU, NEPP,GYULA,HU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Zusammenfassung:	Musk-free broad beans are comminuted to 180-300 microm size and a 10-15 wt.% aq. suspn. is prepd. at 30-40 deg.C; 0.5-1% acetic or 04 hydrochloric acid is used to set the pH of the suspn. to 5.0-5.5; 1-2 pts/1000 of thermally stable alpha-amylase (based on broad beam) is added. The suspn. is heat treated at 50-90 deg.C and the pH is set to 4.0-4.5. The protein conc. is sepd. dried or stored wet in hermetically sealed containers. Drying takes palce pref. in an inest gas atmos. by spraying. To remaining aq. phase, contg. viciue, conviciene and carbohydrates, 1-2 pts/1000 amyloglucosidose is added and sugars are obtd. at 60-65 deg.C is 2-4 ways. Sugars are fermented to alcohol.