PROCEDES PERFECTIONNES DE FABRICATION DE PRODUITS PROTEIQUES VEGETAUX DE SAVEUR NEUTRE

摘要

1348336 Bland vegetable protein MEIJI SEIKA KAISHA Ltd 23 April 1971 [2 May 1970 26 Dec 1970] 10995/71 Heading C3H Bland vegetable protein is produced by inoculating with edible lactic-acid bacteria, propionic-acid bacteria or yeast (specified) a sterile aqueous solution or slurry containing soluble and (optionally) insoluble protein fractions of vegetable protein material, incubating the inoculated solution or slurry at a temperature of from 15‹ to 40‹ C. for a period of from 12 hours to 120 hours under specified conditions of pH, heating the resultant culture broth to pasteurize the micro-organism, separating the pasteurized culture broth into a solid phase and a liquid phase, washing the solid phase (if proteinaceous) with aqueous non-ionic surfaceactive agent and/or water-containing organic solvent (methanol, ethanol or acetone), and subjecting the liquid phase to an adsorption process using active carbon, a weak cationexchange resin or adsorbent type ion-exchange resin and/or a gel filtration process and/or a dialysis process using semi-permeable membrane and/or an electric dialysis process using cationexchange and anion-exchange resin membranes. The treated proteinaceous phases freed from the characteristic flavour and odour of the vegetable material may be dried, e.g. by freeze drying or spray drying. Proteinaceous materials-soybeans, mung beans, peanuts, cotton seeds, safflower seeds and rape seeds in the form of pulses, seeds or compressed flakes, defatted meal or flour.