US3885052A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of producing a soy product having improved sorption
Assignee: Nestle Purina PetCare Co
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Filing: 1973-11-09
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Granted: 1975-05-20
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Expires: 1993-11-09
Abstract
Abstract The process of preparing a bland, free-flowing, non-hydroscopic soy product with improved liquid sorption and fat binding properties is disclosed; the process involving treatment of substantially dehulled, defatted and desolventized soy meal or flakes with an aqueous-alkaline solution, such as an aqueous calcium hydroxide solution, to solubilize and remove at least about 60% of the aqueous-alkaline soluble substances such as protein and carbohydrate materials from the flakes, separating the extracted soy meal product from the extract and thereafter drying the extracted product under controlled conditions. The resulting soy product is lighter in color, bland in taste and displays significantly improved liquid sorption and emulsifying properties which render it useful as a thickening agent, emulsifying agent, carrier, humectant, bulking agent, or sorbent in industrial or edible applications. The product is particularly useful as an emulsifying agent for a wide variety of food uses and has been found to produce food products having improved emulsion properties when used at the proper levels. An improved food product containing the soy product is also disclosed.
Inventors
- 👤 Robert P Starr
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 10:44
CPC Classifications
A; A23; A23J; A23J1/00; A23J1/14; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/426
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
199 words
A METHOD OF PREPARING AN IMPROVED FOOD PRODUCT WHICH EXHIBITS A SHORTENED TINME OF PREPARATION, INCREASED RETENTION OF FAT AND AQUEOUS JUICES ON COOKING,AND WHICH DOES NOT CRUMBLE AND LOSE SHAPE ON COOKING, COMPRISING MIXING A MEAT PORTION CONTAINING FAT AND AS AN EMULSIFIER A DEHYLLED, DEFATTED, DESOLVENTIZED SOY MEAL PROTEIN PRODUCT CONTAINING LESS THAN ABOUT 40 PERCENT OF THE AQUEOUS-ALKALIME SOLUBLE SUBSTANCES ORIGINALLY PRESENT IN THE SOY MEAL AND FURTHER CONTAINING BETWEEN ABOUT 20 TO 45 PERCENT BY WEIGHT OF PROTEIN ON A DRY BASIS WHICH HAS BEEN DRIED AT A TEMPERATURE SUCH THAT THE TEMPERATURE OF THE EMULSIFIER IS ABOUT 140*F.-250*F. FOR A PERIOD OF APPROXIMATELY 180-60 MINUTES, THE MEAT PORTION CONTAINING AT LEAST ABOUT 20% BY WEIGHT FAT BASED ON THE WEIGHT OF THE MEAT PORTION, BINDING THE MIXED PORTIONS TOGETHER WITH 5-30 PERCENT BY WEIGHT OF THE NON-MEAT PORTON OF THE MIXTURE WITH A BINDER SLECTED FROM THE GROUP CONSISTING OF ALBUMEN AND ISOLATED SOY PROTEIN, AND FORMING THE MIXED BOUND PORTIONS INTO A SHAPE WHICH DOES NOT CRUMBLE AND BREAK APART UNDER NORMAL HANDLING AND PREPARATION, COOKING THE FORMED MIXTURE AND RETAINING THE FAT AND AQUEOUS JUICES WITH THE PROTEIN EMULSIFIER IN THE MIXTURE.
Claim 2
Independent Claim
199 words
A METHOD OF PREPARING AN IMPROVED FOOD PRODUCT WHICH EXHIBITS A SHORTENED TINME OF PREPARATION, INCREASED RETENTION OF FAT AND AQUEOUS JUICES ON COOKING,AND WHICH DOES NOT CRUMBLE AND LOSE SHAPE ON COOKING, COMPRISING MIXING A MEAT PORTION CONTAINING FAT AND AS AN EMULSIFIER A DEHYLLED, DEFATTED, DESOLVENTIZED SOY MEAL PROTEIN PRODUCT CONTAINING LESS THAN ABOUT 40 PERCENT OF THE AQUEOUS-ALKALIME SOLUBLE SUBSTANCES ORIGINALLY PRESENT IN THE SOY MEAL AND FURTHER CONTAINING BETWEEN ABOUT 20 TO 45 PERCENT BY WEIGHT OF PROTEIN ON A DRY BASIS WHICH HAS BEEN DRIED AT A TEMPERATURE SUCH THAT THE TEMPERATURE OF THE EMULSIFIER IS ABOUT 140*F.-250*F. FOR A PERIOD OF APPROXIMATELY 180-60 MINUTES, THE MEAT PORTION CONTAINING AT LEAST ABOUT 20% BY WEIGHT FAT BASED ON THE WEIGHT OF THE MEAT PORTION, BINDING THE MIXED PORTIONS TOGETHER WITH 5-30 PERCENT BY WEIGHT OF THE NON-MEAT PORTON OF THE MIXTURE WITH A BINDER SLECTED FROM THE GROUP CONSISTING OF ALBUMEN AND ISOLATED SOY PROTEIN, AND FORMING THE MIXED BOUND PORTIONS INTO A SHAPE WHICH DOES NOT CRUMBLE AND BREAK APART UNDER NORMAL HANDLING AND PREPARATION, COOKING THE FORMED MIXTURE AND RETAINING THE FAT AND AQUEOUS JUICES WITH THE PROTEIN EMULSIFIER IN THE MIXTURE.
Claim 3
Dependent Claim
26 words
The method of claim 1 wherein the protein emulsifier is added in proportions of between about 3 1/2 and 10 percent by weight of the mix.
Claim 4
Dependent Claim
21 words
The method of claim 1 wherein the meat portion is selected from the group consisting of flank meat and navel meat.
Claim 5
Dependent Claim
20 words
The method of claim 1 wherein minor proportions of flavoring and coloring are added to the meat and emulsifier mixture.
Claim 6
Dependent Claim
122 words
The process of preparing a substantially bland, free-flowing, non-hygroscopic soy emulsifier product having improved liquid sorption and emulsifying properties comprising the steps of treating substantially dehulled, defatted and desolventized soy meal with an aqueous-alkaline material to solubilize and extract therefrom at least approximately 60 percent of the aqueous-alkaline soluble substances, separating the resulting extracted soy meal product from the extract and drying the extracted soy meal product under controlled drying conditions at a temperature such that the temperature of the extracted soy meal product is about 140*F. - 250*F. for a period of approximately 180 - 60 minutes to substantially avoid appreciable denaturization of the remaining protein in said extracted product and deleterious modification of the cellular structure of said extracted product.
Claim 7
Dependent Claim
122 words
The process of preparing a substantially bland, free-flowing, non-hygroscopic soy emulsifier product having improved liquid sorption and emulsifying properties comprising the steps of treating substantially dehulled, defatted and desolventized soy meal with an aqueous-alkaline material to solubilize and extract therefrom at least approximately 60 percent of the aqueous-alkaline soluble substances, separating the resulting extracted soy meal product from the extract and drying the extracted soy meal product under controlled drying conditions at a temperature such that the temperature of the extracted soy meal product is about 140*F. - 250*F. for a period of approximately 180 - 60 minutes to substantially avoid appreciable denaturization of the remaining protein in said extracted product and deleterious modification of the cellular structure of said extracted product.
Claim 8
Dependent Claim
48 words
The process of preparing a soy product as set forth in claim 5 wherein between approximately 60 percent and approximately 85 percent of the aqueous-alkaline substances are extracted from said soy meal and the resulting soy product has a bulk density of approximately 10-22 pounds per cubic foot.
Claim 9
Dependent Claim
27 words
The process of preparing a soy product as set forth in claim 5 wherein said extracted soy meal product is formed into granules prior to drying thereof.
Claim 10
Dependent Claim
31 words
The method of claim 5 wherein the extracted soy meal product is Dried in a thermal dryer at a temperature of appproximately 180* F. for a period of approximately 60-90 minutes.
Claim 11
Dependent Claim
26 words
The process of preparing a soy product as set forth in claim 5 wherein the resulting soy product is mechanically reduced in size following drying thereof.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-05-19 | 1978-11-18 | 1979-05-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-05-19 | 1982-11-18 | 1983-05-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-05-19 | 1986-11-18 | 1987-05-20 | $7700.00 | Window Closed / Lapsed |