Patent ID: 8828462

Claim:
A method of preparing hydrolyzed vegetable protein, comprising the steps of: (a) providing a first aqueous system comprising a vegetable material; (b) treating the first aqueous system with a first protease comprising a combination of a fungal protease/aminopeptidase preparation from Aspergillus oryzae and a bacterial endoprotease preparation from Bacillus licheniformis and maintaining the first aqueous system at a temperature ranging from about 60° C. to about 75° C. for a period of time ranging from about 3 hours to about 6 hours to generate a second aqueous system; (c) treating the second aqueous system with fresh baker's yeast having a moisture content of about 66-70% wherein the ratio of the yeast to the vegetable protein ranges from about 0.075:1 to about 0.5:1; and, (d) maintaining the second aqueous system at a temperature ranging from about 50° C. to about 60° C. for a period of time ranging from about 48 hours to about 96 hours, wherein the monosodium glutamate yield of the resulting solubilized and pasteurized proteinaceous vegetable material is from about 3% to about 10%.