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    DRIED VEGETABLE PROTEIN ISOLATE AND PRODUCTION THEREOF AND FOOD COMPOSITION CONTAINING SAME
    22.
    发明专利
    DRIED VEGETABLE PROTEIN ISOLATE AND PRODUCTION THEREOF AND FOOD COMPOSITION CONTAINING SAME 失效

    公开(公告)号：JPS57132844A

    公开(公告)日：1982-08-17

    申请号：JP21600381

    申请日：1981-12-25

    Applicant: STALEY MFG CO A E

    Inventor： FURANKU TEODOORU OOSOEFUAA ,  RIN PAARU OOGUDEN

    IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00

    Abstract: The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

    PRODUCTION OF BLAND VEGETABLE PROTEIN PRODUCT
    24.
    发明专利
    PRODUCTION OF BLAND VEGETABLE PROTEIN PRODUCT 失效

    公开(公告)号：JPS5414548A

    公开(公告)日：1979-02-02

    申请号：JP4879978

    申请日：1978-04-26

    Applicant: STALEY MFG CO A E

    Inventor： MAIKERU FUROIDO KIYANBERU ,  RICHIYAADO JIEEMUZU FUIARA ,  JIEEMUZU DEIBITSUDO WAIDOMAN ,  JIYON FUREDERITSUKU RATSUSHIYU

    IPC: A23J3/00 ,  A23J3/14 ,  A23L5/20 ,  A23L13/40

    Abstract: A method of preparing a vegetable protein concentrate, soft, defatted, essentially odorless and odor-free from a vegetable protein moist and extracted with solvent, containing an organoleptically detectable amount of solvent, which method consists of: ( a) continuously introducing the moist vegetable protein material, extracted with solvent, into a desolventizer apparatus with a gas inlet and outlet; (b) continuously passing a moist inert gas through the protein material, at a sufficient rate to fluidize it and move it as in a fluidized bed; (c) moving the fluidized protein material in the inert gas stream through a tortuous path, whereby all the particles of vegetable protein material are subjected to a constant fluidizing action; (d) maintain the temperature of the inert gas below 180º f. (82.2º c) and its speed and pressure sufficient to maintain the intimate mixture with the vegetable protein material so that the latter is in a fluidized state and to separate the residual solvent therefrom during the tortuous path; (e) maintain the dew point at the gas inlet in the desolventizer apparatus between 100 and 130º f (37.8-54.4º c) and the dew point at the gas outlet of the desolventization apparatus between 130 and 155º f (54.4-68.3º c); (f) controlling the flow rate of vegetable protein material along the tortuous path so that the average time of permanence of the particles of vegetable protein material in contact with the humid inert gas is from 1 to 6 hours, with which the plant protein material is effective and continuously desolventized to a level below which the remaining solvent. It can not be organoleptically detected and below about 2000 ppm measured by gas-liquid chromatography and (g) continuously separating the desolventized vegetable protein material. (Machine-translation by Google Translate, not legally binding)

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