Patent SG-11201903564U-A (SG)
Title: A method for the manufacture of a processed soy protein product
Inventor: ELLEGÅRD KATRINE HVID
IPC: A23J1/14
Filed: 2017-11-08
Abstract: INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property :::` , 111111111111111111111010111 011111010011111111011H110111111111101111111111111111111 Organization International Bureau (10) International Publication Number 03 (43) International Publication Date .....•\"\" WO 2018/087168 Al 17 May 2018 (17.05.2018) WIPO I PCT (51) International Patent Classification: SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, A23J 1/00 (2006.01) A23L 11/30 (2016.01) TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. A23J 1/14 (2006.01) A23L 33/185 (2016.01) A23J 3/16 (2006.01) A23K 20/147 (2016.01) (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (21) International Application Number: GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, PCT/EP2017/078644 UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, (22) International Filing Date: TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, 08 November 2017 (08.11.2017) EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, (25) Filing Language: English TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG). (26) Publication Language: English (30) Priority Data: Published: 16198119.6 10 November 2016 (10.11.2016) EP — with international search report (Art. 21(3)) (71) Applicant: HAMLET PROTEIN A/S [DK/DK]; Saturn- vej 51, 8700 Horsens (DK). (72) Inventors: ELLEGARD, Katrine Hvid; Ahornvej 54A, 8680 Ry (DK). THOMSEN, Karl Kristian; Askevej _ 29, 8700 Horsens (DK). DICKOW, Jonatan Ahrens; Hostrupvej 8, 7140 Stouby (DK). — = Agent: ZACCO DENMARK A/S; Arne Jacobsens All& (74) 15, 2300 Kobenhavn S (DK). = Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, (81) = — CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, = = = _ Title: A METHOD FOR THE MANUFACTURE OF A PROCESSED SOY PROTEIN PRODUCT (54) — = = : The present invention relates to a method for the manufacture of a processed, solid soya protein product derived from (57) soya bean meal (SBM) which protein product comprises 65-75 % protein by weight of dry matter, has a protein to potassium weight of at least about 50:1 and a dry matter content of at least about 90 %, which product is substantially free of sodium, and wherein at = ratio = about 65 % by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein is derived has been removed; least the = method comprises the following steps: 1) providing an initial mixture comprising milled or flaked or otherwise disintegrated soya — bean meal (SBM) and water; 2) leaching the initial mixture under conditions where the dry matter amount in the initial mixture is = between 8 and 20 % by weight, for 0.15 to 6 hours at a temperature of 5 to 65°C and at neutral pH,; 3) separating the leaching mixture in a liquid fraction and a first solid fraction; 4) adjusting the pH of the liquid fraction from the initial leaching mixture with acid to a value 3.5 to 5.5; 5) conveying the acidified liquid fraction through separation means such as a decanter centrifuge or similar means thereby — of , 1 separating the waste liquid and collecting a further solid fraction; 6) combining the solid fraction from the initial leaching mixture with the solid fraction collected from the separation means; 7) drying the combined solid fraction to a dry matter content of at least about 90 GC %; 8) wherein the total amount of spent water in the method calculated from the initial SBM starting material is about 10 times the ,t: amount of SBM or less. It also relates to a processed, solid soya protein product derived from soya bean meal (SBM) which protein 1 -1 product comprises 65-75 % protein by weight of dry matter, has a protein to potassium weight ratio of at least about 50:1 and a dry IN matter content of at least about 90 %, which product is substantially free of sodium, and wherein at least about 65 % by weight of the GC © indigestible oligosaccharide content of the SBM wherefrom the protein is derived has been removed,and the use of such a product. --.... GC 1-1 0 ei C