PROCESS FOR PRODUCTION OF SOY-CONTAINING BREAKFAST CEREALS

Process for making ready-to-eat breakfast cereal containing soy protein. Soy protein is made more palatable by subjecting it to a partial hydrolysis reaction in the presence of a specific mixture of proteolytic enzymes. A mixture of proteolytic enzyme papain and at least one other proteolytic enzyme...

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Bibliographische Detailangaben
Hauptverfasser:	O CONNOR D,US, BEDENK W,US, COUNTY H,US
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Process for making ready-to-eat breakfast cereal containing soy protein. Soy protein is made more palatable by subjecting it to a partial hydrolysis reaction in the presence of a specific mixture of proteolytic enzymes. A mixture of proteolytic enzyme papain and at least one other proteolytic enzyme has the effect of more efficiently causing the partial hydrolysis of soy protein than does a single enzyme at the same addition level.