| 摘要 |
A novel functional food ingredient is provided. The functional food ingredie nt contains an unrefined plant protein material. In one embodiment, the unrefin ed 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 5 00 centipoise at a temperature of 15.degree.C to 25.degree.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.degree.C t o about 25.degree.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 materi al 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. |
