IP Library Granted Patent US 12,453,361
Granted Patent B2
US 12,453,361 · App. 17/677,982 · Granted Oct 28, 2025

Process for increasing yield in production of plant based products

Inventor: Donkeun Park (Henrico, VA)
Assignee: Steuben Foods, Inc.
A23L7/107A23C11/06A23C11/103A23J1/125A23J3/346A23L7/115A23L11/33A23L11/60A23L33/18A23L33/21
View Patent ↗
Loading inventors, assignments & file history…
Monitor This Case
Get email alerts when status or documents change.
Order Certified Copies
Most orders are placed with the USPTO same day — all within 24 business hours.
Order via The Patent Place →
Pre-filled with this patent's details
Quick Facts
Patent No.
US 12,453,361
App. No.
17/677,982
Granted
Oct 28, 2025
Kind
B2
Abstract

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

Claims (31)

1 . A method comprising:

milling at least one of a grain, nut and seed and producing an aqueous slurry from the milled at least one of a grain, nut and seed;

sifting the aqueous slurry to produce a primary milk and a fibrous slurry;

treating the fibrous slurry with an endoprotease at a suboptimal protease activity temperature to produce a treated fibrous slurry;

sifting the treated fibrous slurry to produce a secondary milk and a clean fiber; and,

combining the secondary milk with the primary milk.

2 . The method of claim 1 , wherein the milling is accomplished by aqueous wet milling the at least one of a grain, nut and seed to produce the aqueous slurry.

3 . The method of claim 1 , wherein the endoprotease is a metalloendoprotease.

4 . The method of claim 1 , wherein the endoprotease is at least one of a fungal, neutral metalloendoprotease and a bacterial, neutral metalloendoprotease.

5 . The method of claim 1 , wherein the endoprotease is an M4 class neutral, metalloendoprotease.

6 . The method of claim 1 , wherein the endoprotease is a thermolysin.

7 . The method of claim 1 , wherein the endoprotease is a metalloendoprotease having a specificity primarily for leucine and phenylalanine.

8 . The method of claim 1 , wherein the endoprotease is a metalloendoprotease having a specificity for binding a divalent metal cation.

9 . The method of claim 1 , wherein the endoprotease is a metalloendoprotease having a specificity for binding a divalent metal cation selected from the group consisting of Zn2+, Mg2+, Cu2+ and Ca2+.

10 . The method of claim 1 , wherein the endoprotease is a bacillolysin.

11 . The method of claim 1 , wherein the endoprotease is a subtilisin.

12 . The method of claim 1 , wherein the endoprotease is selected from the group consisting of a metalloendoprotease derived from Bacillus subtilis and a metalloendoprotease derived from Bacillus amyloliquefaciens.

13 . The method of claim 1 , wherein the at least one of a grain, nut and seed is at least one of an oat grain and a barley grain.

14 . The method of claim 1 , wherein the at least one of a grain, nut and seed is a cereal grain containing beta glucan.

15 . The method of claim 1 , wherein the suboptimal protease activity temperature is below 10° C. and the treated fibrous slurry is treated with the endoprotease for less than 30 minutes.

16 . The method of claim 1 , wherein a concentration of beta glucan in the secondary milk is at least twice the concentration of beta glucan in the primary milk on a dry solids basis.

17 . The method of claim 1 , wherein a combined milk comprised of a combination of the primary milk and the secondary milk contains at least half of all beta glucan contained in the at least one of a grain, nut and seed on a dry solids basis.

18 . The method of claim 1 , wherein a viscosity of the fibrous slurry decreases by at least 30% within a time period of 10 minutes after addition of the endoprotease to the fibrous slurry.

19 . A method comprising:

milling a plant raw material and producing an aqueous slurry from the milled plant raw material;

sifting the aqueous slurry to produce a primary milk and a fibrous slurry;

treating the fibrous slurry with an endoprotease at a suboptimal protease activity temperature to produce a treated fibrous slurry;

sifting the treated fibrous slurry to produce a secondary milk and a clean fiber; and

combining the secondary milk with the primary milk.

20 . The method of claim 19 , wherein the endoprotease is a bacillolysin.

21 . The method of claim 19 , wherein the endoprotease is a metalloendoprotease.

Assignments (2)
SECURITY INTEREST Recorded Dec 19, 2023
From: STEUBEN FOODS, INCORPORATED
To: BMO HARRIS BANK N.A., AS AGENT
Reel/Frame 065913/0001 →
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded May 19, 2022
From: PARK, DONKEUN
To: STEUBEN FOODS, INC.
Reel/Frame 059964/0714 →
Continuity (2)
Provisional Application 63151321 · Feb 19, 2021
Related Publication 20220264916A1 · Aug 25, 2022
References Cited (45)
US 4377602A · Conrad · 1983 [cited by applicant]
US 5716801A · Nielsen et al. · 1998 [cited by applicant]
US 5846590A · Milkki et al. · 1998 [cited by applicant]
US 6171640B1 · Bringe · 2001 [cited by applicant]
US 6835558B2 · van Lengerich et al. · 2004 [cited by applicant]
US 7566470B2 · Vasanthan et al. · 2009 [cited by applicant]
US 8101377B2 · Blanton et al. · 2012 [cited by applicant]
US 8575310B2 · Hettiarachchy · 2013 [cited by applicant]
US 20040058051A1 · Yunusov et al. · 2004 [cited by applicant]
US 20060134308A1 · Inglett · 2006 [cited by examiner]
US 20080311243A1 · Vasanthan et al. · 2008 [cited by applicant]
US 20100267613A1 · Fritsche · 2010 [cited by examiner]
US 20130266688A1 · Ortega et al. · 2013 [cited by applicant]
US 20150257411A1 · Janse et al. · 2015 [cited by applicant]
CN 100393750C · 2008 [cited by applicant]
CN 110477373A · 2019 [cited by examiner]
WO WO2008132238A1 · 2008 [cited by applicant]
WO WO2015094714A1 · 2015 [cited by applicant]
WO WO2017042826A1 · 2017 [cited by applicant]
WO WO2017139362A1 · 2017 [cited by applicant]
CN_107668509_A (Clarivate Machine Translation) (Year: 2018). [cited by examiner]
Novozymes® Brewing Handbook Version 1 (2013). Novozymes A/S. https://www.occrp.org/images/documents/bioteching-poor-beer-for-poor-countries-P19.pdf Accessed in 2021. Relevant pages: p. 19, 25, 33, and 100-103. [cited by applicant]
Novozymes Neutrase® pH and temperature curves. Protein ingredients. Information sheet. Dec. 2, 2017 ⋅ Luna No. 2017-18336-01. Relevant pp. 1-2. [cited by applicant]
Bio-Cat. Neutral Protease L Product Information Sheet. 6/19. www.bio-cat.com. Relevant p. 1. [cited by applicant]
Lamsal BP, Jung S, Johnson LA. Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis. 2007. LWT—Food Science and Technology. vol. 40, pp. 1215-1223. [cited by applicant]
Rackis JJ, Sessa DJ, Honig DH. Flavor problems of vegetable food proteins. Journal of the American Oil Chemists' Society. 1979. Vol. 56, pp. 262-271. [cited by applicant]
Guigoz Y, Solms J. Bitter peptides, occurrence and structure. Chemical Senses. 1976.vol. 2, pp. 71-84. [cited by applicant]
Maehashi K, Huang L. Bitter peptides and bitter taste receptors. Cellular and Molecular Life Sciences. May 2009;66(10):1661-71. doi: 10.1007/s00018-009-8755-9. PMID: 19153652. [cited by applicant]
Orts A, Revilla E, Rodriguez-Morgado B, Castaño A, Tejada M, Parrado J, García-Quintanilla A. Protease technology for obtaining a soy pulp extract enriched in bioactive compounds: isoflavones and peptides. Heliyon. 2019… [cited by applicant]
Yusoff M, Gordon M, Niranjan K. Aqueous enzyme assisted oil extraction from oilseeds and emulsion deemulsifying methods: a review. Trends in Food Science and Technology. 2014. 41(1): 60-82. (Accepted Version.) Relevant … [cited by applicant]
Hanmoungjai P. Pyle DL, Niranjan K. Enzymatic process for extracting oil and protein from rice bran. Journal of the American Oil Chemists' Society. 2001. vol. 78, pp. 817-821.Relevant pages: p. 818; pp. 817-821. [cited by applicant]
Arte E, Katina K, Holopainen-Mantila U, Nordlund E. Effect of hydrolyzing enzymes on wheat bran cell wall integrity and protein solubility. Cereal Chemistry. 2016. vol. 93(2), pp. 162-171. [cited by applicant]
Domingo CS, Soria M, Rojas AM, Fissore EN, Gerschenson LN. Protease and hemicellulase assisted extraction of dietary fiber from wastes of cynara cardunculus. International Journal of Molecular Sciences. 2015. vol.16(3),… [cited by applicant]
Abdulkarim SM, Lai OM, Muhammad SKS, Long K, Ghazali HM. Use of enzymes to enhance oil recovery during aqueous extraction of moringa oleifera seed oil. Journal of Food Lipids. 2006. vol. 13(2), pp. 113-130.Portion which… [cited by applicant]
Mwaurah PW, Kumar S, Kumar N, Attkan AK, Panghal A, Singh VK, Garg MK. Novel oil extraction technologies: Process conditions, quality parameters, and optimization. Compr Rev Food Sci Food Saf. 2020. vol. 19(1), pp. 3-20… [cited by applicant]
Dermiki, Maria; Fitzgerald, Richard J. Physicochemical and gelling properties of whey protein hydrolysates generated at 5 and 50 using Alcalase® and Neutrase®, effect of total solids and incubation time. International D… [cited by applicant]
Otte, J., Schumacher, E., Ipsen, R., Ju, Z. Y., & Qvist, K. B. Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein, enzyme and salts. International D… [cited by applicant]
Xu W, Kong B-H, Zhaox-H. Optimization of some conditions of Neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase. J Food Sci Technol. 2014. vol. 51(… [cited by applicant]
Forrest I.S., Wainright T. The Mode of Binding β-Glucans and Pentosans in Barley Endosperm Cell Walls. Journal of the Institute of Brewing. Sep. 1977; 83(5): 279-286. DOI:10.1002/j.2050-0416.1977.tb03809. Relevant parag… [cited by applicant]
Treimo J, Aspmo SI, Eijsink VG, Horn SJ. Enzymatic solubilization of proteins in brewer's spent grain. J Agric Food Chem. Jul. 9, 2008;56(13):5359-65. doi: 10.1021/jf073317s. Epub Jun. 14, 2008. PMID: 18553975. Relevant… [cited by applicant]
Mäkinen OE, Wanhalinna V, Zannini E, Arendt Ek. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products. Critical Reviews in Food Science and Nutrition. 2016; 56(3); 339… [cited by applicant]
Cai, G., Li, X., Zhang, C., Zhang M., Lu, J. Dextrin as the main turbidity components in wort produced from major malting barley cultivars of Jiangsu province in China. Journal of the Institute of Brewing. July (2016). … [cited by applicant]
Balcerek, M., Pielech-Przybylska, K. Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation. Europe… [cited by applicant]
Patent Cooperation Treaty (PCT). The International Search Report (ISR) for PCT Appl. Ser. No. PCT/US2022/017389. Dated: May 13, 2022. No Examiner listed. ISR is 8 pages but a total of 42 pages with non-patent publicatio… [cited by applicant]
European Patent Office (EPO). The Supplementary European Search Report for EPO App. Serial No. 22 757 139.5. Dated Sep. 30, 2024. Total 8 pages. [cited by applicant]