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Soymilk Process., Lawrence A. Johnson, Charles W. Deyoe, William J. Hoover
Soymilk Process., Lawrence A. Johnson, Charles W. Deyoe, William J. Hoover
Lawrence A. Johnson
Process for making a soybeanbased milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein; confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value; cooling the slurry; and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, …
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Lawrence A. Johnson
Process for making a soybean-based milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein; confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value; cooling the slurry; and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, …
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Soymilk Process, Charles W. Deyoe, William J. Hoover, Lawrence A. Johnson
Lawrence A. Johnson
Process for making a soybeanbased milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein; confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value; cooling the slurry; and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, …
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources, Lawrence A. Johnson, Hwei-Mei Wen
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources, Lawrence A. Johnson, Hwei-Mei Wen
Lawrence A. Johnson
Protein isolates are recovered from vegetable protein sources, such as sunflower meal, by extracting the meal with an alkali solution in the presence of an alkali metal borohydride, and then acid precipitating the resulting aqueous protein extract phase to produce a protein isolate. Typically, the alkali metal borohydride is employed in an amount of at least about 20 ppm, based on the combined weight of vegetable meal and alkali solution. Protein isolates produced by this process exhibit improved color, palatability and/or nutritional value, and comprise highly desirable additives for food products, animal foods, etc.
Soymilk Process, Lawrence A. Johnson, William J. Hoover, Charles W. Deyoe
Soymilk Process, Lawrence A. Johnson, William J. Hoover, Charles W. Deyoe
Lawrence A. Johnson
This invention relates to a process for making a soybean-based milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon, forming a slurry of the comminuted soybeans, simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein, confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value, cooling the slurry, and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal …
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources Using Alkali Metal Borohydrides, Lawrence A. Johnson, Hwei-Mei Wen
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources Using Alkali Metal Borohydrides, Lawrence A. Johnson, Hwei-Mei Wen
Lawrence A. Johnson
Protein isolates are recovered from vegetable protein sources, such as for example sunflower meal, by extracting the meal with an alkali solution in the presence of an alkali metal borohydride, and then acid precipitating the resulting aqueous protein extract phase to produce a protein isolate. Typically, the alkali metal borohydride is employed in an amount of at least about 20 ppm, based on the combined weight of vegetable meal and alkali solution. Protein isolates produced by this process exhibit improved color, palatability and/or nutritional value, and comprise highly desirable additives for food products, animal foods, etc
Modeling The Kinetics Of Heat Inactivation Of Trypsin Inhibitors During Steam-Infusion Cooking Of Soymilk, Lawrence A. Johnson, W. J. Hoover, C. W. Deyoe, L. E. Erickson, W. H. Johnson, J. R. Schwenke
Modeling The Kinetics Of Heat Inactivation Of Trypsin Inhibitors During Steam-Infusion Cooking Of Soymilk, Lawrence A. Johnson, W. J. Hoover, C. W. Deyoe, L. E. Erickson, W. H. Johnson, J. R. Schwenke
Lawrence A. Johnson
Theeffect of heat on trypsin inhibitor (TI) activity during steam-infusion cooking of soymilk was studied. At 154°C only 40 s process time reduced TI to the same level as conventional cooking at 99°C for 60 min. Between 99 and 154°C the kinetics of TI inactivation followed behavior exemplified by the summation of two first-order reactions. Spline fitting functions effectively modeled the data with r2 ranging from 0.984 to 0.999. The heat-labile reaction was attributed to Kunitz inhibitor and the heat-stable reaction, to Bowman-Birk inhibitor. The former accounted for approximately 85 percent of the iriginal TI activity. Arrhenius equation kinetic constants …
Removal Of Raw Peanut Flavor And Odor In Peanut Flour Processed By Direct Solvent Extraction1, Lawrence A. Johnson, J. T. Farnsworth, R. J. Garland, E. W. Lusas
Removal Of Raw Peanut Flavor And Odor In Peanut Flour Processed By Direct Solvent Extraction1, Lawrence A. Johnson, J. T. Farnsworth, R. J. Garland, E. W. Lusas
Lawrence A. Johnson
Peanut slices can be directly extracted with hexane yielding more soluble protein and better color than pre-press solvent extraction; however, flavor and odor are characterized as raw and “green beany”. The utilization of secondary extraction with hexane: ethanol azeotrope, hexane: methanol azeotrope and absolute ethanol subsequent to hexane extraction significantly improved flavor and odor characteristics of peanut flour. Hexane: propanol azeotrope did not significantly improve sensory evaluations. Hexane: ethanol azeotrope did not reduce soluble protein, yielding an NSI value of 95%. Hexane: methanol azeotrope and absolute ethanol slightly reduced NSI to 88% and 92% respectively. Color of peanut flour was …
Clouding Control Agent For Beverages, Lawrence A. Johnson
Clouding Control Agent For Beverages, Lawrence A. Johnson
Lawrence A. Johnson
A cloud control agent for use in aqueous beverages such as soft drinks comprising ethoxylated monoglyceride in combination with essential oils wherein the ratio of ethoxylated monoglyceride to essential oil is between about 0.01 to 2. The cloud for beverages and similar food products can be effectively controlled by varying the ratio from about 0.01 to 0.75 to obtain an opaque solution whereas a ratio of 0.75 to 0 provides a clear solution.
Condiment Encapsulation By Spray Drying, Lawrence A. Johnson
Condiment Encapsulation By Spray Drying, Lawrence A. Johnson
Lawrence A. Johnson
An improvement in process for producing encapsulated condiment particles by spray drying wherein a special surface-coating step is done while subjecting such particles to spray drying.
Encapsulation Of Sugar And Its Use In Sweetened Coconut, Lawrence A. Johnson, Larry A. Walters
Encapsulation Of Sugar And Its Use In Sweetened Coconut, Lawrence A. Johnson, Larry A. Walters
Lawrence A. Johnson
Improved sweetened coconut products coated with powdered sugar can be made by substituting for a fraction of said powdered sugar, particles of sugar encapsulated in edible fat.
Condiment-Treating Process And Product, Lawrence A. Johnson, Edgar J. Beyn
Condiment-Treating Process And Product, Lawrence A. Johnson, Edgar J. Beyn
Lawrence A. Johnson
Condiments such as flavorings, seasonings, colorants, flavor enhancers and the like are coated by readily-congealable lipoidal material such as fat by the instant improved spray chilling process to give unique composite products.
Spray Drying Process For Encapsulation Of Condiment Particles, Lawrence A. Johnson, Edgar J. Beyn
Spray Drying Process For Encapsulation Of Condiment Particles, Lawrence A. Johnson, Edgar J. Beyn
Lawrence A. Johnson
An improvement in process for producing encapsulated condiment particles by spray drying wherein said spray-dried particles are cooled while they are maintained in gas-suspended condition in order to prevent them from agglomerating upon collection. The process involves contacting a first spray of particles with cold air to assist in atomizing it; then spraying a second particle stream which contacts the first. The particle stream which is formed, is then discharged through a heating zone, after which it is cooled while being maintained in a gas suspended condition. Finally, the resulting coated particles are separated from the gas.