Method of making puddings containing soy protein

Claim 1

A PROCESS OF FORMING A PUDDING WHICH HAS A PH LESS THA ABOUT 4.2 CONTAINING ISOLATED SOY PROTEIN COMPRISING THE STEPS OF: (A) PREPARING ISOLATED SOY PROTEIN CONSISTING OF THE STEPS OF EXTRACTING PROTEIN AND SUGARS FROM SOLVENT EXTRACTED SOYBEAN MATERIAL, SEPARATING THE EXTRACTED LIQUOR FROM THE SOLID SOYBEAN MATERIAL, ADJUSTING THE PH OF THE LIQUID TO ABOUT THE ISOELECTRIC POINT OF THE PROTEIN TO PRECIPITATE THE PROTEIN, AND SEPARATIN THE PRECIPITATED PROTEIN FROM THE RESIDUE OF ANY REMAINING SUGARS AND SOLID SOYBEAN MATERIAL TO OBT AIN THE ISOLATED SOY PROTEIN; AND (B) THEREAFTER FORMING AN AQUEOUS SLURRY OF TH ISOLATED SOY PROTEIN HAVING A PH OF ABOUT 2.0 TO ABOUT 4.2 AND A SOLIDS CONTENT WITHIN THE RANGE OF 3-20 PERCENT; PRACTIALLY INSTANTIALLY HEATING SUCCESSIVE PORTIONS OF THE SLURRY TO A TEMPERATURE OF ABOUT 250*-320*F., SUBSEQUENTLY RETAINING THE SLURRY AT SAID TEMPERATURE RANGE UNDER POSITIVE PRESSURE FOR AT LEAST A SUFFICIENT PERIOD OF TIME TO DESTROY THE TRYPSIN INHIBITOR THEREIN AND THEN SUDDENLY RELEASING THE PRESSURE THEREON, SUCH SUDDEN PRESSURE RELEASE CAUSING FLASH OFF VOLATILIZATION AND COOLING OF THE AQUEOUS SLURRY OF ISOLATED SOY PROTEIN; AND (C) BLENDING APPROXIMATELY 1.0-4.5 PERCENT ON A DRY WEIGHT BASIS OF THE ISOLATED SOY PROTEIN WITH A MIXTURE OF PUDDING INGREDIENTS, THE BLENDED MIXTURE HAVING A MOISTURE CONTENT OF APPROXIMATELY 65-70 PERCENT, A PH LESS THE AN ABOUT 4.2 AND A STARCH CONTENT OF APPROXMATELY 3.5-7 PERCENT ON A DRY WEIGHT BASIS, HEATING THE BLENDED MIXTURE TO A TEMPERATURE OF ABOUT 240*F. TO ABOUT 320*F. FOR APPROXIMATELY 45 SECONDS TO 3 SECONDS, AND THEREAFTER COOLING THE BLENDED MIXTURE TO BELOW 100*F. TO FORM A PUDDING.