FOOD PROTEIN INGREDIENT AND METHODS FOR PRODUCING SAME Russian patent published in 2018 - IPC C12P21/06 A23J3/34 

FIELD: food industry.

SUBSTANCE: group of inventions relates to versions of a method for producing a food protein ingredient, as well as a food protein ingredient obtained by the method. Method for producing a food protein ingredient is provided, comprising treating a protein-containing material with a reducing agent, a chaotropic agent, detergent, or mixtures thereof. Additionally, the protein-containing material can be brought into contact with water. Said contacted protein-containing material is heated with highly saturated steam to produce a protein mixture until the contacted protein-containing material reaches 85-95°C. Solution of the proteolytic enzyme is obtained by mixing the proteolytic enzyme in an aqueous solution. Protein mixture is brought into contact with the solution of a proteolytic enzyme to produce a protein-enzyme mixture with further size reduction to produce a mixture of a size-reduced protein with the enzyme. Mixture of a size-reduced protein with the enzyme is incubated for a time sufficient to produce a food protein ingredient, wherein pH is 6.0-8.0 in the temperature range from 55 to 80°C. Versions of the method are also provided, in which the protein-enzyme mixture is not subjected to a size reduction process to obtain a mixture of a size-reduced protein with the enzyme. Also disclosed is a food protein ingredient having a protein digestibility of at least about 85% or from 90% to about 100%, based on the results of a 2-step Boisen method.

EFFECT: group of inventions makes it possible to obtain a protein food product with high digestibility.

17 cl, 4 ex