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1. WO2005094603 - PHYTATE REDUCED FOOD

Publication Number WO/2005/094603
Publication Date 13.10.2005
International Application No. PCT/US2005/010407
International Filing Date 29.03.2005
IPC
A23J 1/12 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
12from cereals, wheat, bran, or molasses
A23J 1/14 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
14from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
A23J 3/14 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
14Vegetable proteins
A23J 3/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
14Vegetable proteins
16from soybean
A23L 1/211 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
20Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
211Removing bitter or other undesirable substances
CPC
A23J 1/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
12from cereals, wheat, bran, or molasses
A23J 1/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
14from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
A23J 3/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
14Vegetable proteins
A23J 3/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
14Vegetable proteins
16from soybean
Applicants
  • CARGILL, INCORPORATED [US]/[US] (AllExceptUS)
  • PURTLE, Ian [US]/[US] (UsOnly)
  • EYAL, Aharon [IL]/[IL] (UsOnly)
  • VITNER, Asher [IL]/[IL] (UsOnly)
Inventors
  • PURTLE, Ian
  • EYAL, Aharon
  • VITNER, Asher
Agents
  • CHALETSKY, Lawrence A.
Priority Data
60/557,19729.03.2004US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) PHYTATE REDUCED FOOD
(FR) ALIMENT A TENEUR REDUITE EN PHYTATE
Abstract
(EN)
An industrial method for the production of a protein-containing food is disclosed. The method includes providing a plant proteinous starting material comprising at least one protein, at least one sugar and at least one phytate. The method also includes extracting with about a neutral or an alkaline aqueous solution at least a fraction of the protein, at least a fraction of the sugar and at least a fraction of the phytate from the starting material to form at least one protein-containing extract and at least one residual plant material. The method also includes separating the extract from the residual plant material to form at least one separated extract containing extracted protein, extracted sugar and extracted phytate. The method also includes purifying the extracted protein in the separated extract by separating it from extracted sugar and extracted phytate by means of an ultrafiltration membrane with a MWCO of at least about 25,000 Dalton to form a purified protein-containing retentate and sugar- and phytate-containing permeate. The method also includes further purifying the protein of the purified protein-containing retentate by washing with an aqueous solution to form a further purified protein-containing stream and a wash solution. The method also includesincorporating the further purified protein-containing stream in a food. The food is characterized by at least one of: at least one of the extract during the separating and the aqueous solution is maintained at pH of between about pI+0.5 and about pI + 2.5, wherein pI is the isoelectric point of the protein and at least one of the extract during the and the aqueous solution comprises a complexant of calcium cation. A food derived from a proteinous starting material comprising at least one protein, at least one sugar and at least one phytate, the food further comprising at least about 70 percent of the protein of the starting material and less than about 60 percent of the phytate of the starting material is also disclosed.
(FR)
La présente invention se rapporte à un procédé industriel de production d'un aliment contenant des protéines. Ce procédé consiste à se doter d'une matière première protéique végétale comportant au moins une protéine, au moins un sucre et au moins un phytate. Ce procédé consiste également à extraire de ladite matière première, au moyen d'une solution aqueuse sensiblement neutre ou alcaline, au moins une faction de la protéine, au moins une fraction du sucre et au moins une fraction du phytate de manière à former au moins un extrait contenant des protéines et au moins une matière végétale résiduelle. Le procédé consiste également à séparer l'extrait de la matière végétale résiduelle de manière à former au moins un extrait séparé contenant la protéine extraite, le sucre extrait et le phytate extrait. Ce procédé consiste en outre à purifier la protéine extraite présente dans l'extrait séparé par séparation de cette protéine du sucre extrait et du phytate extrait au moyen d'une membrane d'ultrafiltration ayant un MWCO (seuil de rétention des molécules) d'au moins 25000 Dalton environ dans le but de former un rétentat contenant la protéine purifiée et un perméat contenant le sucre et le phytate. Ce procédé consiste également à purifier la protéine du rétentat contenant la protéine purifiée par lavage avec une solution aqueuse aux fins de la formation d'un autre courant contenant la protéine purifiée et d'une solution de lavage. Ce procédé consiste également à introduire le courant contenant la protéine purifiée dans un aliment. Cet aliment est caractérisé par au moins l'une des caractéristiques suivantes: au moins l'une des deux parties que sont l'extrait en cours de séparation et la solution aqueuse est maintenue à un pH compris entre environ pl+0,5 et environ pl + 2,5, où pl est le point isoélectrique de la protéine, et au moins l'une des parties que sont l'extrait en cours de séparation et la solution aqueuse comprend un agent complexant du cation calcium. L'invention se rapporte à également à un aliment dérivé d'une matière première protéique comportant au moins une protéine, au moins un sucre et au moins un phytate, ledit aliment comportant par ailleurs au moins 70 % environ de la protéine de la matière première et moins de 60 % environ du phytate de la matière première.
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