Stable soy protein beverage composition

Abstract

In a first embodiment, the invention is directed to a neutral beverage of an alkaline earth metal fortified soy protein composition dispersed in an aqueous medium, comprising; an aqueous slurry of a soy protein material and a hydrated gel of an alkaline earth metal phosphate salt, wherein the soy protein material has a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%, and wherein the alkaline earth metal content of the alkaline earth metal fortified soy protein composition is from about 1.5% to about 12% by weight, on a dry basis and wherein the alkaline earth metal fortified soy protein composition forms a stable suspension in the aqueous medium.

Description

Claims

1. An alkaline earth metal fortified soy protein composition dispersed in an aqueous medium, comprising; an aqueous slurry of a soy protein material and a hydrated gel of an alkaline earth metal phosphate salt, wherein the soy protein material has a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%, and wherein the alkaline earth metal content of the alkaline earth metal fortified soy protein composition is from about 1.5% to about 12% by weight, on a dry basis and wherein the alkaline earth metal fortified soy protein composition forms a stable suspension in the aqueous medium.

2. The composition of claim 1 wherein the alkaline earth metal of the alkaline earth metal salt is a magnesium or calcium.

3. The composition of claim 1 wherein the alkaline earth metal salt is tricalcium phosphate.

4. The composition of claim 1 wherein the hydrated gel is formed by reaction between an alkaline earth metal hydroxide and a mineral acid at a pH above about 7.

5. The composition of claim 1 wherein the soy protein material is hydrolyzed with a protease enzyme at from about 0.1% to about 10% enzyme by weight of the protein material.

6. The composition of claim 1 wherein the soy protein material is treated with a phytate degrading enzyme.

7. The composition of claim 6 wherein the phytate degrading enzyme includes at least one of phytase and acid phosphatase.

8. A soy beverage composition prepared by a process of combining soybeans and water, wherein the soybeans have a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%.

9. The beverage of claim 8 wherein the soybeans are ground while in the water to produce a go.

10. The beverage of claim 9 wherein the go is heated at from about 45° C. up to about 65° C. for about 10 seconds up to about 20 minutes.

11. The beverage of claim 10 wherein the heated go is separated into okara and soy milk.

12. The beverage of claim 10 wherein the soy milk is spray dried.

13. The beverage of claim 10 wherein the soy milk is treated with a phytate-degrading enzyme.

14. The beverage of claim 13 wherein the phytate degrading enzyme includes at least one of phytase and acid phosphatase.