A METHOD FOR THE MANUFACTURE OF A PROCESSED SOY PROTEIN PRODUCT

The present invention relates to a method for the manufacture of a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 50:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein is derived has been removed; the method comprises the following steps: 1) providing an initial mixture comprising milled or flaked or otherwise disintegrated soya bean meal (SBM) and water; 2) leaching the initial mixture under conditions where the dry matter amount in the initial mixture is between 8 and 20% by weight, for 0.15 to 6 hours at a temperature of 5 to 65° C. and at neutral pH; 3) separating the leaching mixture in a liquid fraction and a first solid fraction; 4) adjusting the pH of the liquid fraction from the initial leaching mixture with acid to a value of 3.5 to 5.5; 5) conveying the acidified liquid fraction through separation means such as a decanter centrifuge or similar means thereby separating the waste liquid and collecting a further solid fraction; 6) combining the solid fraction from the initial leaching mixture with the solid fraction collected from the separation means; 7) drying the combined solid fraction to a dry matter content of at least about 90%; 8) wherein the total amount of spent water in the method calculated from the initial SBM starting material is about 10 times the amount of SBM or less. It also relates to a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 50:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein is derived has been removed, and the use of such a product.