US3970520A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Nutritionally improved foodstuffs
Assignee: General Foods Corp
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Filing: 1975-07-28
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Granted: 1976-07-20
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Expires: 1995-07-28
Abstract
Abstract Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.
Inventors
- 👤 Jacob Richard Feldman
- 👤 Gerhard Julius Haas
- 👤 Joaquin Castro Lugay
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 17:42
CPC Classifications
C; C12; C12C; C12C7/00; C12C7/28; A; A23; A23J; A23J3/00; A23J3/30; A23J3/32; A23J3/34; A23L; A23L2/00; A23L2/52; A23L2/66; A23L33/00; A23L33/10; A23L33/17; A23L33/18; C12C5/00; C12C5/02; C12H; C12H1/00; C12H1/12; C12H1/14
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
152 words
An improved process for preparing a bland, enzymatically hydrolyzed, soluble, nutritious, proteinaceous material comprising: a. obtaining a protein isolate; b. washing the isolate sufficiently to substantially remove off flavors and odors; c. preparing a slurry of the protein isolate and water; d. adjusting the slurry pH to between about 6 to 7; e. adding to the slurry a proteolytic enzyme mixture of ficin, papain, and neutral protease from B. Subtilis; f. incubating the resulting mixture for a period of time to hydrolyze the protein and solubilize from 50 to 90 percent of the protein to provide a soluble fraction having a molecular weight of from 200 to 2900; g. terminating the incubation by heating the mixture to a temperature sufficient to inactivate the enzymes and precipitate heat-insoluble fractions of the isolate; h. recovering the soluble protein fraction having a molecular weight from 200 to 2900; and i. drying the soluble protein fraction.
Claim 2
Dependent Claim
152 words
An improved process for preparing a bland, enzymatically hydrolyzed, soluble, nutritious, proteinaceous material comprising: a. obtaining a protein isolate; b. washing the isolate sufficiently to substantially remove off flavors and odors; c. preparing a slurry of the protein isolate and water; d. adjusting the slurry pH to between about 6 to 7; e. adding to the slurry a proteolytic enzyme mixture of ficin, papain, and neutral protease from B. Subtilis; f. incubating the resulting mixture for a period of time to hydrolyze the protein and solubilize from 50 to 90 percent of the protein to provide a soluble fraction having a molecular weight of from 200 to 2900; g. terminating the incubation by heating the mixture to a temperature sufficient to inactivate the enzymes and precipitate heat-insoluble fractions of the isolate; h. recovering the soluble protein fraction having a molecular weight from 200 to 2900; and i. drying the soluble protein fraction.
Claim 3
Dependent Claim
47 words
The process of claim 1, wherein the protein isolate is prepared from egg albumen and wherein the hydrolysis is begun at about 40°C in the presence of a mixture of ficin and papain, and completed at about 50° after the addition of neutral protease from B. Subtilis.
Claim 4
Dependent Claim
21 words
The process of claim 2 wherein the egg white protein isolate is prepared by heating egg white to coagulate the protein.
Claim 5
Dependent Claim
67 words
The process of claim 1, wherein the protein isolate is prepared from milk whey, and wherein the hydrolysis is begun at about 40°C in the presence of a mixture of ficin and papain, and completed at about 50°C after the addition of neutral protease from B. Subtilis, all three enzymes being present at the same time for from 25 to 50 percent of the total reaction time.
Claim 6
Dependent Claim
54 words
The process of claim 4, wherein the milk whey protein isolate is prepared by: preparing a slurry of whey powder in water, adjusting the pH of the slurry to about 5.3 to 5.5, then heating the slurry to precipitate the protein and washing the precipitated milk whey protein in a dilutely acid aqueous solution.
Claim 7
Dependent Claim
22 words
The process of claim 1, wherein the protein isolate is prepared from soy, and wherein the hydrolysis is conducted at about 50°C.
Claim 8
Dependent Claim
27 words
The process of claim 6 which additionally comprises the step of treating the isolate to destroy protease inhibitors before hydrolysis of the protein with the enzyme mixture.
Claim 9
Dependent Claim
150 words
An improved process for preparing a bland, enzymatically hydrolyzed, soluble, non-gelatin, proteinaceous material comprising: a. obtaining a soy protein isolate; b. washing the isolate sufficiently to substantially remove off flavors and odors; c. preparing a slurry of the soy isolate in water; d. adjusting the slurry pH to between 6-7; e. adding to the slurry a proteolytic enzyme mixture of ficin and neutral protease from B. Subtilis; f. incubating the resulting mixture for a period of time to hydrolyze the protein and solubilize from 50 to 90 percent of the protein to provide a soluble fraction having a molecular weight of from 200 to 2900; g. terminating the incubation by heating the mixture to a temperature sufficient to inactivate the enzymes and precipitate heat insoluble fractions of the isolate; h. recovering the soluble protein fraction having a molecular weight from 200 to 2900; and i. drying the soluble protein fraction.
Claim 10
Dependent Claim
150 words
An improved process for preparing a bland, enzymatically hydrolyzed, soluble, non-gelatin, proteinaceous material comprising: a. obtaining a soy protein isolate; b. washing the isolate sufficiently to substantially remove off flavors and odors; c. preparing a slurry of the soy isolate in water; d. adjusting the slurry pH to between 6-7; e. adding to the slurry a proteolytic enzyme mixture of ficin and neutral protease from B. Subtilis; f. incubating the resulting mixture for a period of time to hydrolyze the protein and solubilize from 50 to 90 percent of the protein to provide a soluble fraction having a molecular weight of from 200 to 2900; g. terminating the incubation by heating the mixture to a temperature sufficient to inactivate the enzymes and precipitate heat insoluble fractions of the isolate; h. recovering the soluble protein fraction having a molecular weight from 200 to 2900; and i. drying the soluble protein fraction.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-07-20 | 1980-01-19 | 1980-07-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-07-20 | 1984-01-19 | 1984-07-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-07-20 | 1988-01-19 | 1988-07-20 | $7700.00 | Window Closed / Lapsed |