Process for manufacturing a soy protein concentrate having high isoflavone content
View Patent ↗A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-digestible oligosaccharides from protein, while retaining isoflavones and saponins with protein. The soy protein concentrate with a low non-digestible oligosaccharide and high isoflavone and saponin content is useful as a milk substitute and in drink mixes as well as an ingredient in other nutrition and health products.
1. A method for producing a soy protein concentrate, comprising the steps of:
(a) providing a substantially defatted soybean material;
(b) mixing the material with water and extracting proteins from the material;
(c) removing insoluble materials to produce a liquor;
(d) heat treating the liquor at a temperature above 93° C.; and
(e) subjecting the liquor to ultrafiltration using an ultrafiltration membrane having a molecular weight cutoff of up to 30,000 to provide a retentate;
(f) optionally pasteurizing the retentate; and
(g) drying the retentate to provide a soy protein concentrate.
2. The method of claim 1 , wherein the ultrafiltration of said step (e) is conducted at a temperature of between about 25° C. and about 50° C.
3. The method of claim 1 , wherein the soy protein concentrate includes a protein content of between about 70.0 wt. % and about 85.0 wt. % of total dry matter; an isoflavones content of at least about 2.0 mg/g of total dry matter; and a crude fiber content of less than about 3.0 wt. % of total dry matter.
4. The method of claim 1 , wherein the soy protein concentrate includes a protein content of between about 70.0 wt. % and about 85.0 wt. % of total dry matter; a soyasapogenols content of at least about 2.0 mg/g of total dry matter; and a crude fiber content of less than about 3.0 wt. % of total dry matter.
5. The method of claim 1 , wherein the ultrafiltration of said step (d) is conducted using an ultrafiltration membrane having a molecular weight cutoff of between about 10,000 and about 30,000.
6. The method of claim 1 , wherein said step (b) further comprises adjusting the pH of the mixture to at least about 7.0.
7. The method of claim 1 , wherein said step (b) further comprises adjusting the pH of the mixture to between about 7.0 and about 7.5.
8. The method of claim 1 , wherein at least one of said steps (d) and (f) is conducted by jet cooking at a temperature above about 93° C.
9. The method of claim 1 , wherein the mixture in said step (b) contains from about 5.0 wt. % to about 15.0 wt. % solids.
10. The method of claim 1 , wherein the soy protein concentrate contains a combined raffinose and stachyose content of less than about 50.0 mg/g of total dry matter.
11. The method of claim 1 , wherein the substantially defatted soybean material contains less than about 1.0 wt. % fat, and has a Protein Dispersibility Index (“PDI”) of about 90.
12. The method of claim 1 , wherein the substantially defatted soybean material contains about 30.0 wt. % to about 40.0 wt. % carbohydrates and about 5.0 wt. % to about 10.0 wt. % moisture.
13. A method for producing a soy protein concentrate, comprising the steps of:
(a) providing a substantially defatted soybean material;
(b) mixing the material with water and extracting proteins from the material;
(c) removing insoluble materials to produce a liquor;
(d) subjecting the liquor to ultrafiltration using an ultrafiltration membrane having a molecular weight cutoff of up to 30,000 at a temperature of between about 25° C. and about 5° C. to provide a retentate;
(e) optionally pasteurizing the retentate; and
(f) drying the retentate to provide a soy protein concentrate.
14. The method of claim 13 , further comprising the additional step, prior to said step (d), of:
heat treating the liquor at a temperature above about 93° C.
15. The method of claim 14 , wherein at least one of said step (d) and said heat treatment step is conducted by jet cooking at a temperature above about 93° C.
16. The method of claim 13 , wherein the soy protein concentrate includes a protein content of between about 70.0 wt. % and about 85.0 wt. % of total dry matter; an isoflavones content of at least about 2.0 mg/g of total dry matter; and a crude fiber content of less than about 3.0 wt. % of total dry matter.
17. The method of claim 13 , wherein the soy protein concentrate includes a protein content of between about 70.0 wt. % and about 85.0 wt. % of total dry matter; a soyasapogenols content of at least about 2.0 mg/g of total dry matter; and a crude fiber content of less than about 3.0 wt. % of total dry matter.
18. The method of claim 13 , wherein the ultrafiltration of said step (d) is conducted using an ultrafiltration membrane having a molecular weight cutoff of between about 10,000 and about 30,000.
19. The method of claim 13 , wherein said step (b) further comprises adjusting the pH of the mixture to at least about 7.0.
20. The method of claim 13 , wherein said step (b) further comprises adjusting the pH of the mixture to between about 7.0 and about 7.5.
21. The method of claim 13 , wherein the mixture in said step (b) contains from about 5.0 wt. % to about 15.0 wt. % solids.
22. The method of claim 13 , wherein the soy protein concentrate contains a combined raffinose and stachyose content of less than about 50.0 mg/g of total dry matter.
23. The method of claim 13 , wherein the substantially defatted soybean material contains less than about 1.0 wt. % fat, and has a Protein Dispersibility Index (“PDI”) of about 90.
24. The method of claim 13 , wherein the substantially defatted soybean material contains about 30.0 wt. % to about 40.0 wt. % carbohydrates and about 5.0 wt. % to about 10.0 wt. % moisture.