SIGALL Kevin I. (CA),СИГАЛЛ Кевин И. (CA),SHVAJTSER Martin (CA),ШВАЙЦЕР Мартин (CA),SIGALL Kevin I.,СИГАЛЛ Кевин И.,SHVAJTSER Martin,ШВАЙЦЕР Мартин
申请号：
RU2015104068
公开号：
RU0002635375C2
申请日:
2013.07.09
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to a protein product from legumes with the protein content equal to at least about 60 wt % (N×6.25) per dry weight, with natural pH in aqueous medium at a pH of less than about 4.4, thermostable in this solution pH range of about 6 to about 8 and characterized by the pure taste. One version of the method comprises providing aqueous solution of the protein product from legumes with protein content equal to at least 60 wt % (N×6.25) per dry mass, that is soluble in aqueous medium at a pH of less than 4.4 and is thermally stable in this pH range. The solution pH is adjusted from the value of 6 to 8. The solution with the adjusted pH is subjected to drying or extracting and drying of any precipitated protein substance from legumes, or to heat treatment and then drying, or to heat treatment, then extracting and drying of any precipitated substance. Another version of the method provides extracting the source of legume crop protein with aqueous solution of calcium salt, in particular the solution of calcium chloride, to form aqueous solution of legume protein. Thereinafter, the aqueous solution of the above protein is separated from the residues of protein source. The pH of aqueous solution of the legume protein is adjusted to a pH of 1.5 to 4.4 to produce acidified clear solution of the above protein.EFFECT: legume protein product having neutral pH of 6 to 8 can be used in food compositions having neutral or close to neutral pH.20 cl, 4 tbl, 10 exИзобретение относится к пищевой промышленности, а именно к белковому продукту из зернобобовых культур с содержанием белка, равным, по меньшей мере, примерно 60 мас.% (N×6,25) на сухую массу, с природным рН в водном среде при pH менее чем примерно 4,4, термостабильному в этом диапазоне pH раствора от примерно 6 до примерно 8 и характеризующемуся чистым вкусом. Изобретение относится к пищевой композиции, включающей белковый продукт из зернобобовых культур и способам получения вышеу
