Functional food ingredient and food product comprising...

Details Functional food ingredient and food product comprising... Functional food ingredient and food product comprising...

A - Human Necessities

23

J

A23J 3/16 (2006.01) A23C 9/123 (2006.01) A23J 3/14 (2006.01) A23L 1/20 (2006.01) A23L 1/211 (2006.01) A23L 1/314 (2006.01) A23L 1/317 (2006.01) A23L 1/39 (2006.01)

Patent

CA 2338525

A novel functional food ingredient is provided. The functional food ingredient contains an unrefined plant protein material. In one embodiment, the unrefined plant protein material of the functional food ingredient has a nitrogen solubility index of from about 30% to about 80% and at least one of the following properties: a salt tolerance index of from about 30% to about 80%; a water hydration capacity of at least 4 times the weight of the unrefined plant protein material; or a viscosity of at least 500 centipoise at a temperature of 15°C to 25°C. In another embodiment, the unrefined plant protein material of the functional food ingredient has at least one of the following properties: a gel weight of at least 30 grams at a temperature of from about 15°C to about 25°C in a 5 ounce aqueous slurry containing 5 parts water per part of unrefined plant protein material, by weight; or a refrigerated gel strength of at least 50 grams when combined with 5 parts of water per part of soy material, by weight. The novel functional food ingredient may be obtained by hydrating a particulate or flaked unrefined plant protein material with at least 2 parts of water per part of unrefined plant protein material, by weight, partially denaturing the hydrated unrefined plant protein material, and drying the hydrated partially-denatured unrefined plant protein material. In a particularly preferred embodiment the unrefined plant protein material is an unrefined soy protein material, most preferably soy flour, soy grits, soy meal, or soy flakes.

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