GB774444A - Improvements in or relating to food products - Google Patents

Abstract

An aqueous suspension of a vegetable protein, preferably containing at least 15 per cent by weight of protein, is digested with a proteolytic enzyme, e.g. papain, trypsin, and the digestion is arrested when 10-40 per cent by weight of the protein nitrogen is in a form which is watersoluble at the isoelectric point of the protein. 1 per cent or less enzyme by weight of dry protein is preferably used, together with enzyme activators or inhibitors. Preferred conditions for papain are pH 7 and 60-70 DEG C. Oilseed proteins such as soya bean are preferred.ALSO:A food suitable for babies or invalids is prepared by digesting with a proteolytic enzyme, e.g. papain or trypain, an aqueous suspension of precipitated vegetable protein, the digestion being arrested when 10-40 per cent by weight of the protein nitrogen is in a form which is water-soluble at the isoelectric point of the protein. According to an example steam was introduced into a dispersion of soya bean flakes in 0.003 molar solution of calcium hydroxide until a temperature of 60 DEG C. was reached and the heated suspension was pumped through a basket centrifuge; the clarified extract so obtained was heated to 100 DEG C. and adjusted to pH 5 by 3N hydrochloric acid, and the resulting suspension centrifuged; the cake of precipitated protein, of 31 per cent solids, so obtained was suspended in sufficient water to lower the protein concentration to 16 per cent, and the pH was adjusted to 7 with sodium hydroxide, 0.3 per cent papain, calculated on the dry weight of protein, was added, the suspension was held at 60-70 DEG C. for 30 minutes and was then adjusted to pH 6.5 by addition of hydrochloric acid, 22 per cent of the nitrogen in the protein having been converted at this point to a form soluble at the isoelectric point. To enhance the nutritive value of the product, there was added a mixture, amounting to 5 per cent by weight of the suspension, of 22 per cent cottonseed oil, 72 per cent soya bean oil and 6 per cent cotton seed oil stearin hydrogenated to an iodine value of 75, the protein concentration being thus decreased to 15 per cent. The product was made smooth and uniform by milling. Flavouring agents, colouring agents, vitamins and minerals may be incorporated in the product. The product may be sealed in cans or jars.