| US 7,608,292 B2 | ||
| Method of processing soy protein | ||
| Bill L. Miller, Fort Dodge, Iowa (US); and Madhu Kakade, Roseville, Minn. (US) | ||
| Assigned to Land O'Lakes Purina Feed LLC, Shoreview, Minn. (US) | ||
| Filed on Oct. 14, 2003, as Appl. No. 10/684,748. | ||
| Prior Publication US 2005/0079271 A1, Apr. 14, 2005 | ||
| Int. Cl. A23J 1/00 (2006.01) | ||
| U.S. Cl. 426—656 [426/634; 426/635] | 33 Claims |
| 1. A method of processing a proteinaceous material the method comprising:
blending the proteinaceous material with alcohol and a reducing agent to form a mixture wherein the percentage of alcohol
in the mixture is in the range of between about 5 to about 20 percent by weight;
maintaining the mixture at a temperature greater than 90° C. and a pressure greater than 10 psig for a holding period at least
about five minutes to form a proteinaceous product; and
removing all or essentially all of the alcohol by venting the pressure on the proteinaceous product, the proteinaceous product
with enhanced solubility and preserved color characteristics.
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