Patent GB-901110-A (GB)
Title: Improvements in baked goods, and methods and compositions for producing the same
IPC: A21D2/24
Filed: 1960-01-20
Abstract: The Specification discloses the following preparation of a dry, finely-particulate organoleptically bland vegetable protein material having a molecular weight at least on the order of 150,000 and a reactively available sulphhydryl content in an amount from zero to 7 X 10-6 moles per gram, which protein material may be employed in the production of high-protein baked goods (see Group VI).  Dehulled soya beans, tempered to a moisture content of 8-12%, are flaked and dried at 45 DEG C. to reduce their moisture content to 3-4%.  Oil is then extracted from the beans in a continuous counter-current extractor, using a solvent consisting of 20% hexane and 80% ethanol, a retention time of 30-35 minutes and an extraction temperature of 55 DEG C.  The oil-free soybean material is recovered by centrifuging, is de-solventised at a low temperature and then is extracted with water for one hour, employing a water-to-soya bean material ratio of 8:1, a pH of 7.2 and a temperature of 28 DEG -30 DEG C.  After a rough separation on shaker screens, the extract was polished in a centrifuge.  Protein was precipitated as a glutenous, rubber-like curd of 48-50% solids content by adjusting the pH to 5.1 with 8:1 acetic acid while maintaining a temperature of 25 DEG C.  The curd was extruded e.g. p  through a metal plate having a multiplicity of fine orifices, and dried in a rotary drier at 60 DEG C.; the dried protein material was then ground in an attrition mill to such a fineness that the major proportion of the particles passed through the openings of a 200-mesh screen.  In addition to the properties mentioned above, the protein material produced is light tan in colour, has an equivalent protein content on a dry basis as high as 102% (N X 6.25) and is readily dispersible in water even on the acid side, with stable 20% dispersions being possible at a pH of 2.5 with sulphurous acid.  The same subject-matter is included also in Specification 901,109 [Group VI].ALSO:High-protein baked goods are made by preparing a dough from cereal flour, conventional dough-forming ingredients and a dry, finely particulate organoleptically-bland vegetable protein material containing a major proportion of protein having a molecular weight at least in the order of 150,000 and a reactively available sulph-hydryl content in an amount from zero to 7 X 10-6 moles per gram, and baking the dough so formed.  A preferred protein material consists essentially of substantially undenatured protein of the globulin type isolated from soya beans, the particles of the protein material are of such fineness that substantially all will pass the openings of a 100-mesh screen and a major proportion will pass through a 200-mesh screen, the protein material has a sulph-hydryl content of from zero to 3-4 X 10-6 moles per gram, and the protein has a molecular weight distribution as follows: only 20-30% less than about 150,000, at least 40% 300,000 or greater and 10-20% 600,000 or greater.  Suitable proportions of the protein material for incorporation in the dough are 6-15% by weight of the flour in the dough, though proportions up to 50% may be utilized; lysine in a proportion not exceeding 1% by weight of the flour may be uniformly mixed with the protein material before incorporating it in the other dough ingredients.  The extraction of the protein material from soya beans is described (see Group IV (b)). Examples are directed to making bread.  Reference is made to the continuous process of making bread from a dough containing an organolepticallybland, finely particulate, vegetable protein material, at least 40% of the protein material having a molecular weight of 150,000 or greater, disclosed in Specification 901,109 [Group VI].