A procedure for the preparation of a food material of high content in protein and low in fats (Machine-translation by Google Translate, not legally binding)

摘要

Procedure for the preparation of a food material of high content in proteins and low in fats. Proteins are removed from a soiled seed material, such as seeds of soybean seeds degraded with water. After the aqueous protein extract, which contains at least 2% in protein weight, is separated from the residual soybean seed material, the protein is coagulated from the aqueous extract to produce a quiltered product of protein and a serum. The coagulation is carried out by adjusting the ph within the interval of 5''4 to 8''0. The aqueous protein extract is heated at 80-170 deg c, separating the quaked product from serum protein, washing and preparing for consumption. (Machine-translation by Google Translate, not legally binding)