A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/20 (2006.01) A21D 2/26 (2006.01) A23C 11/10 (2006.01) A23G 3/00 (2006.01) A23G 3/34 (2006.01) A23G 9/32 (2006.01) A23G 9/52 (2006.01) A23J 1/12 (2006.01) A23J 1/14 (2006.01) A23J 3/14 (2006.01) A23J 3/16 (2006.01) A23J 3/18 (2006.01) A23L 1/00 (2006.01) A23L 1/0524 (2006.01) A23L 1/16 (2006.01) A23L 1/164 (2006.01) A23P 1/04 (2006.01)
Patent
CA 2480620
Disclosed is a method for improving flavor quality and reducing water absorption of protein isolates, particularly soy protein concentrates. The method involves a surface treatment of the protein isolates with an aqueous solution containing a polysaccharide, in order to coat the protein isolates and block off the flavor of the protein molecule as well as serving as a moisture barrier. The treated protein isolates are then dried to a powder form. The resulting protein isolates are bland in taste, have a reduced water adsorption ratio as compared to the untreated protein isolate and can be used in a wide range of food products without flavor reversion.
L'invention concerne un procédé d'amélioration de la qualité gustative et de réduction de l'absorption d'eau des isolats protéiques, en particulier, les concentrés protéiques de soja. Ce procédé consiste à traiter la surface des isolats protéiques avec une solution aqueuse contenant un polysaccharide, de manière à enrober les isolats protéiques, neutraliser le goût de la molécule protéique et former une barrière contre l'humidité. Les isolats protéiques traités sont ensuite séchés pour obtenir une poudre. Les isolats protéiques résultants ont un goût neutre, présentent un taux d'adsorption d'eau réduit par rapport aux isolats protéiques non traités et peuvent être utilisés dans de nombreux produits alimentaires sans subir de réversion de goût.
Mikaelian Garegin
Teissier Pierre
Bon Coeur Inc.
Goudreau Gage Dubuc
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