JPH0435134B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD OF THE INVENTION The present invention relates to a novel heat-gelled protein isolate suitable as an egg white substitute or bulking agent. Prior Art U.S. Application No. filed February 16, 1982
No. 348,875 describes a heat-set gel having the consistency of a heat-set gel formed from an aqueous egg white dispersion of at least the same concentration. Such heat-solidified gels, known as protein micelles or PMMs, contain at least about 90% by weight
of vegetable protein (calculated by Kieurdal N x 6.25)
It is formed from a dispersion of certain native plant protein isolates containing . The protein dispersion is at least about 0.2
to have an ionic strength of molar, and a pH of about 6.0
It is processed as follows. A heat-set gel made from a 20% by weight egg white dispersion is a typical gel exhibiting a hardness of about 35-40 texturometer units (TU). Hardness is measured by GF Texturometer. GF Texturometer and its operation by HHFriedman
et al. J. of Food Science, Vol. 28, p130 (1963)
“The Texturometer-A New Instrument”
SUMMARY OF THE INVENTION It is now surprising that by replacing the protein micelle mass, the dispersion in which the heat-set gel is formed, with a small amount of gelling starch, At the same dispersion concentration,
It has been found that heating and coagulating the dispersion increases the hardness of the gel formed. By increasing the amount of starch that replaces the protein micelle mass, the stiffness of the gel will increase until it reaches a certain maximum value, and further increases in starch will actually decrease the stiffness of the gel. Replacement of protein micelles with starch in the dispersion up to about 30% is effective without appreciably affecting gel hardness. Due to the amazing synergistic effect of the protein Mrs. mass and starch mixture, hard egg white gels can be obtained using low concentrations of protein isolate. A cheaper raw material can be used to replace the more expensive protein mass, thereby reducing costs and at the same time providing a material that can be used as a protein substitute or bulking agent in food systems that use egg whites to cause gelation. do. DESCRIPTION OF THE INVENTION The present invention provides an aqueous protein suitable for forming a gel by thermal gelation, comprising a composition dispersed in an aqueous phase having an ionic strength of about 0.2 to 1.5 molar and a pH of about 3.5 to 6.0. In the dispersion, the composition comprises at least 70% by weight of a substantially undenatured plant protein isolate and at most 30% by weight of starch, the plant protein isolate being a protein consisting of homogeneous amphipathic protein portions. It is formed by precipitating an aqueous dispersion of micelles, is substantially free of lipids and lysinoalanine, and contains substantially the same amount of lysine as the lysine of the protein in the protein source material. The content thereof is an aqueous protein dispersion characterized by containing approximately 90% by weight or more of plant protein (calculated by Kjeldahl nitrogen x 6.25). The invention is based on the synergistic effect of starch and protein micelles through a combination of pH and ionic strength adjustment. U.S. Patent No. 4169090, 4208323, assigned to the assignee of this application;
No. 4296026 and No. 4307014 (which are incorporated herein by reference), protein source materials are
by contacting and dissolving the protein solution with a saline solution under conditions of ionic strength and diluting the protein solution with water.
A method for separating proteins from protein source materials is described in which a lower ionic strength is adjusted to cause the formation of protein micelles in the aqueous phase that are precipitated and collected as amorphous protein micelle masses. The protein solution may be subjected to ultrafiltration before the dilution step,
Precipitation can also be promoted by centrifugation. The protein micelle mass produced by this method is a novel protein isolate, and refers to a vegetable protein isolate that is mixed with starch to form a heat-gelatable isolate. The novel protein isolate is described in detail in commonly assigned U.S. Pat. No. 4,825,862,
This document is incorporated herein by reference. More specifically, the novel protein isolate contains at least about 90% by weight of plant protein (Kjeldahl N
x 6.25) is a substantially undenatured protein separation product. This separation product is then formed by precipitating an aqueous dispersion of protein micelles consisting of homogeneous amphiphilic protein moieties, and is formed from at least one plant protein source material, whereby amorphous protein It is a substantially undenatured protein separation product in the form of protein micelle masses obtained by aggregation. The protein separation product is essentially lipid-free;
It is substantially free of lysine and alanine, and contains the same amount of lysine as the protein contained in the protein source material. The separated product can also be provided in dry form by drying the amorphous protein mass. The aqueous dispersion of protein micelles from which the isolate is precipitated is prepared according to the method of U.S. Pat. No. 4,169,090, using protein from a plant protein source material at a temperature of 15-35°C and an ionic strength of at least 0.2 molar; pH 5.5-6.3. The dispersion is formed by dissolving the protein solution in a food grade salt solution and diluting the protein solution to an ionic strength of 0.1 molar or less to form a dispersion. Aqueous dispersions of protein micelles are also described in U.S. Pat.
According to the method of No. 4208323, protein from a plant protein source material is heated at a temperature of 15 to 35°C and an ionic strength of at least 0.2.
molar, dissolved in a food-grade solution with a pH of 5 to 6.8, increasing the protein solution concentration while maintaining the ionic strength essentially constant, and diluting the concentrated protein solution so that the ionic strength is below 0.2 molar. A dispersion is obtained by forming a dispersion. In the latter process, the ionic strength of the food-grade salt solution
Preferably, the amount is 0.2 to 0.8 mol and the pH is 5.3 to 6.3. In addition, the protein concentration step has a favorable effect on membrane technology with a volume reduction function defined as the ratio of the volume of protein to the volume of concentrated protein solution between 1.1 and 6.0. Additionally, dilution of the concentrated protein solution can be achieved by passing the concentrated protein solution through water having a volume sufficient to reduce the ionic strength to 0.06-0.12 molar at a temperature below about 25°C. A favorable effect is produced. In one embodiment of the latter process, the food grade salt solution is
The pH is 5-5.5, and the phosphorus content of the protein solution decreases before the dilution step. The food grade salt used in the dissolution method described above is usually sodium chloride, although salts such as potassium chloride or calcium chloride may also be used. As shown in US Pat. No. 4,296,026, the purity of the isolate obtained from soybean protein is improved by the presence of millimolar amounts of calcium chloride in an aqueous sodium chloride solution. As stated therein, the protein has an ionic strength of at least 0.2 molar and contains 0.001 to 0.01 molar calcium chloride;
Dissolved by contact with aqueous sodium chloride solution at 15-75°C. Additionally, as shown in U.S. Pat. No. 4,307,014,
The yield of isolate obtained from soybean protein is determined by protein dissolution carried out at a temperature of 15 to 75°C using an aqueous food grade salt solution with an ionic strength of at least 0.2 molar and a pH of 5.6 to 7.0, preferably 6.0 to 6.4. , then the pH of the protein solution is
It is improved by adjusting to 4.8-5.4, preferably 5.1-5.3 before dilution. As shown in our Priority Application No. 348875, cited above, the thermal gelling properties of the protein separation dispersion in water are insufficient to give the dispersion an ionic strength of at least 0.2 molar. Both are improved by adding one food grade salt and at least one food grade acidifying agent sufficient to bring the PH of the dispersion below 6.0. In short, the method is a post-treatment of the product of U.S. Pat. No. 4,285,862 formed by the steps of U.S. Pat. U.S. Patent no.
Improved soybean protein by the processes of 4296026 and 4307014. According to the invention, a portion of the protein isolate in the dispersion is replaced by gelling starch. Replacement of the protein isolate is preferably carried out with sufficient starch to obtain enhanced gel hardness due to gelation of the isolate. It is usually 1 to 20% by weight, preferably 5 to 15% by weight (% by weight of starch relative to the total weight of protein dispersion and starch). In general, the starch content does not exceed 30% by weight. At concentrations within this range, the gel stiffness is not significantly different from that of gels made from the protein isolates described above. Above that concentration, gel hardness decreases rapidly. The hardness of gels made with the present invention is compared to gels made from dispersions with the same dispersion concentration. Usually a 20% by weight dispersion is also included in the comparison. Even if the presence of 30% starch by weight does not provide any benefit in terms of gel properties, reducing the proportion of more expensive protein isolates will give the desired gel stiffness at lower cost, preferably the same A gel having the consistency of a heat-set gel produced from a concentrated aqueous dispersion of egg white is obtained. Furthermore, at lower concentrations of starch, when compared to egg white, enhanced gel firmness is achieved over a lower concentration range than with egg white. Therefore, lower concentrations of dispersions and even lower concentrations of vegetable protein isolates can be used to obtain the same gel hardness as obtained with egg whites, resulting in protein isolates. Economic efficiency is brought about by the use of goods. The starch and vegetable protein isolates are provided as a dispersion in any suitable manner. For example, the vegetable protein isolate and starch can be dispersed separately in the aqueous phase. Alternatively, starch can be mixed with wet or dry PMM and the mixture then dispersed in the aqueous phase. As described above, the PH and ionic strength of the dispersion are adjusted to achieve a dispersion with improved gelling properties. PH adjustment is performed using at least one food grade acidifier. On the other hand, adjustment of ionic strength is performed using at least one food grade salt. If starch is added to the dispersion separately, it is effective to add it before or after adjusting the PH and ionic strength. The ionic strength of the dispersion provided by the at least one food grade salt added varies from 0.2 to 1.5 molar total amount. and preferably 0.3 to 0.75 mole for reasons discussed in detail below. While the ionic strength of the heat-gelling dispersion exhibits a relatively high salt concentration, the total salt concentration in the food ingredients containing the heat-gelling dispersion is necessarily very low and constant within tolerance. You could say that. PH adjusted by food grade acidifier is 3.5-6.0
4.5 for reasons discussed in detail below.
~5.5 is preferred. Many effective methods are possible for adding food grade salts and food grade acidifying agents into protein dispersions. One method is to dissolve food grade salt and food grade acidifying agent directly into an aqueous dispersion of vegetable protein isolate that also contains starch. Alternatively, the food-grade salt and food-grade acidifying agent, in the required proportions, together with the starch, can be separated from the remaining aqueous phase and then mixed homogeneously with the precipitated protein mass resulting from the separation operation; was dried to form a dispersion from the dry mixture. A dry mixture can also be obtained by dry mixing food grade salt, food grade acidifying agent, dry isolate and starch. The relative proportions of the dry ingredients protein, starch, food-grade salt, and food-grade acidifying agent to be mixed, the desired protein concentration of the aqueous heat-gelling dispersion, the proportion of starch to be replaced by protein, and the acidity. It depends on many factors including the type of curing agent and the source of the food grade salt. For example, the food grade acidifying agent may be such that it becomes part of the food grade salt. It can also be taken into account that the total concentration of food grade salts is partially sourced from the food system in which the protein dispersion is used. Generally, 0.5 to 4.0 parts (by weight) of food-grade acidifying agent and up to about 2.5 parts (by weight) of food-grade salt can be mixed per 100 parts (by weight) of the mixture of dried vegetable protein isolate and starch. . This ingredient has a protein concentration of 10
It can be dispersed in water to give a ~30% by weight dispersion, so that the isolate and starch are dispersed in an aqueous phase with an ionic strength of at least 0.2 molar and a pH of up to 6.0. The food salt used in this invention to provide the necessary ionic strength is usually common salt, although other food grade salts such as potassium chloride or calcium chloride may also be used. The food grade acidifying agent used in the present invention can be any desired food grade acid, but is typically hydrochloric acid. However, phosphoric, citric, malic, and tartaric acids can also be used. Food grade acidifying agents are not of the nature of imparting ionic strength to the dispersion, such as, for example, sodium tartrate or sodium citrate. The ionic strength of the dispersion is
When increasing to 0.2 mol or more, the hardness of the heat-solidified gel reaches a maximum value at a given pH of 6.0 or less. The hardness of the gel then decreases again. Furthermore, as the PH decreases, the gel stiffness increases at ionic strengths up to a peak that is above 0.2M;
Gel strength decreases due to decrease in PH value. As the ionic strength of the dispersion increases, the gel hardness peak appears at lower PH values. Gel strength does not change significantly over a fairly wide range of ionic strength and pH. Gel strength usually requires at least 35 T.U., preferably 40 T.U.
It is. Therefore, to obtain a gel similar to egg white with a gel strength of 35-40 T.U., the gel is prepared from a 20% by weight dispersion. For example, soybeans with a pH of 4.5 to 7.5 and no added salt
For PMM gels, the gel is generally soft and 4~
It merely indicates 8T.U. On the other hand, the gel with pH 6.5 and salt added has a gel hardness of 21 T.U. (20% by weight dispersion). These values are the hardness of the egg white gel formed at the same dispersion concentration (35 to 40 T.U.)
comparable to As the salt concentration increases, the gel hardness increases.
At pH 5.0 and 0.5 M NaCl, egg white gels reach a maximum of 40 TU (20 wt% dispersion) and isolates 10-20
When replacing with % starch, the maximum value increases significantly up to 50T.U. or more. salt concentration
When increasing in the range of 0.75 to 1.0 molar, there is a slight decrease in gel hardness from this maximum value at that PH. High gel hardness was observed at a salt concentration of 0.3M or higher, and a gel with a hardness of 40 T.U. or higher was obtained from a 20% dispersion at pH 4.5 to 5.5. As the salt concentration increases, the pH at which the gel hardness reaches its maximum value is 6.5 when no salt is added, 5.0 with 0.5 molar salt, and 6.5 when no salt is added.
It decreased to 4.5 at 1.0 mol. The presence of added salt substantially increases the dispersibility of the protein. At low ionic strengths, 0-0.1 molar, protein dispersibility is low, 10-30%, and the gels obtained under these conditions are extremely soft. At 0.2 mol and above,
Dispersibility increases significantly by an abnormally large 70%, is relatively independent of salt concentration, and changes with pH. However, the hardness of heat-solidified gels is independent of the dispersibility of about 30% or more, and both hard and soft gels are achieved under conditions where the protein dispersibility is greater than 70%. Adjustment of the dispersion formed from the protein isolate and starch by adding salt and adjusting the pH can provide a heat-gelatable gel with a hardness equal to or higher than that of egg white gel produced at the same concentration. These results demonstrate that dispersions or isolates, dispersions or dry mixtures of starch, food-grade salts, and acidifying agents are more effective than unmodified isolates as egg white replacements or bulking agents that take advantage of their gelling properties. This makes it easy to use in various food products. Food systems in which the compositions of the present invention may find particular utility include various meat analogs, including bacon analogs, as described in U.S. Pat. No. 3,840,677, assigned to General Foods Corporation. include. High gel hardness is maintained over a wide range of pH and salt concentrations, making it highly flexible from a processability standpoint. The presence of starch reduces the amount of protein isolate required. Egg whites have many functions over a wide range of conditions and are often utilized in meat analogues for both their gelling and emulsifying properties. However, PMM isolates exhibit functionality that is more sensitive to ambient conditions. For example, as mentioned above, conditions that are favorable for optimal gelling properties are not necessarily conditions suitable for emulsifying properties, and furthermore, the composition of the present invention can be directly applied to the composition that has been considered optimal for the multifunctional properties of egg white. Cannot be replaced. The protein source material from which the protein isolate is formed may be any salt-extractable vegetable protein source.
Usually oilseeds, preferably soybeans, or legumes, preferably faba beans and field peas. The properties of isolates obtained from different protein sources are similar, and differences in gelling behavior are due to specific properties, such as differences in amino acid composition between the protein sources. The starch material used can be any gelling starch material including corn starch, tapioca and peas. Starch is cheap and readily available;
When mixed with PMM, it exhibits a synergistic effect to create a gel that rivals or exceeds the hardness of egg white gel. Example 1 This example demonstrates the effect of starch on the hardness of gels made from dispersions of soybean PMM. A protein isolate is formed from soybeans according to the method of US Pat. No. 4,208,323. Soybean concentrate (approximately 50% protein by weight) was mixed with 50 gallons of 0.35 molar salt to 15% by weight at approximately 25°C. The mixture is about 30
minutes, and stirred at a pH of approximately 5.8. A water-soluble protein extract was separated from the extraction residue. The extract is sufficient to achieve a 4-fold volume reduction function at one time.
ROMICON™ type XM50 and a ROMICON type PM50 cartridge.
Company). The concentrate was diluted with cold water at 7° C. with an ionic strength of 0.1 molar so that a cloudy protein isolate was formed in the dilution system. The protein dispersion is a highly viscous amorphous gelatinous precipitate (wet
PMM). Wet PMM was separated from the supernatant liquid phase. Samples of the dry isolate were mixed with varying amounts of corn starch and
% by weight formed into an aqueous dispersion. The ionic strength of this dispersion was adjusted to 0.5 molar using common salt;
The pH was adjusted to various pH values with hydrochloric acid. Outside temperature (20~
25°C) for 30 minutes. The protein dispersion was poured into a stainless steel gel tube (2 1/2 inches high x 3 1/4 inches inside diameter) with a removable stainless steel cap, which was greased to facilitate removal of the gel. It was. The geltube was heated in a boiling bath for 45 minutes and then cooled at 20°C for a minimum of 20 minutes. The gel was immediately removed from the tube in a manner that minimized water loss from the surface.
Each gel was cut into cylinders 3/4 inch long. The hardness was then tested using a GF texturer meter using a disc-shaped plunger with a diameter of 2 inches. Each sample was hardened twice and the peak height was measured, hardness was determined by Friedman
It was calculated according to the method of et al (supra) from the following equation: Hardness (in textural units TU) = Height of the peak of the first bite x mV x 1/2/Measurement voltage The hardness obtained for the various gels is shown in the following table.

[Table] As is known from the results in Table 1, the hardness of the gel is significantly increased when starch is added to the egg white.
Achieved when replacing 10% by weight. On the other hand, 30
There was no significant decrease in gel hardness even when the weight percent was replaced. Example 2 This example demonstrates the effect of starch on the firmness of gels formed from egg white dispersions. The gel hardness measurement method of Example 1 was used here as well, and
A 20% by weight dispersion of PMM was substituted for egg white and its hardness was measured. PH is 6.0, salt concentration is table salt.
Each was adjusted to 0.5 mol. The results obtained are shown in the following table. The results in the table show that results similar to those obtained with soybean PMM are also obtained with egg white.

Table: Example 3 This example shows the effect of starch on the hardness of gels made from other PMM dispersions. PMM was made from fababean as described in Example 1, and the gel hardness was measured according to the method of Example 1. The ionic strength of the sample was adjusted to 0.3 molar using common salt, and the pH was adjusted to 6.0. The results are shown in Table 1.

[Table] Huaba Bean PMM as known from the table
showed similar behavior when the starch used to replace the protein was at a low concentration. However, the effect is soybean
This cannot be said to be the same effect as observed with PMM. Example 4 This example demonstrates the effect of added starch on protein gelation. Using the method for measuring gel hardness in Example 1, various protein materials were used as samples, and 10 g of this sample was
The amount of starch added was increased, and the hardness of the gel made from the resulting dispersion was measured. PH is
5.5, the ionic strength was adjusted to 0.5 mol with common salt, and the results are shown in Table 5.5.

[Table] Measured.
The results in Table 1 show that the addition of starch for a given concentration of protein isolate significantly increases the stiffness of the gel. Example 5 This example demonstrates the hardness of gels with different types of starch used during gel formation. The hardness of gels made from dispersions of different starch materials at pH 5.5 and ionic strength adjusted to 0.5 molar with common salt was measured by the method of Example 1. The results are shown in Table 1.

[Table] From the results in the table above, it was found that the effect of Hylon was similar to that seen with corn starch. Tapioca also improves gelation when added in low amounts. Bakasu Snack slightly improved gel hardness at low concentrations, but when 15% or more was added, gel hardness decreased rapidly. To summarize the invention, the combination of protein isolate and starch provides a gel with improved hardness.

Claims (1)

[Claims] 1. Ionic strength of about 0.2 to 1.5 molar and about 3.5 to
In an aqueous protein dispersion suitable for forming a gel by thermal gelation, comprising a composition dispersed in an aqueous phase having a pH of 6.0, the composition comprises at least 70% by weight of a substantially unmodified consisting of a plant protein isolate and not more than 30% by weight of starch, the plant protein isolate being formed by precipitating an aqueous dispersion of protein micelles consisting of equal amphipathic protein moieties; Substantially does not contain lipids or lysinoalanine, contains substantially the same amount of lysine as the protein possessed in the protein source material, and is approximately 90% by weight or more of plant protein (calculated by Kjeldahl nitrogen x 6.25) An aqueous protein dispersion characterized by containing. 2. The dispersion of claim 1, wherein the starch comprises about 1-20% by weight of the composition. 3. The dispersion of claim 2, wherein the starch comprises about 5-15% by weight of the composition. 4. The dispersion of claim 1, wherein the composition is about 10-30% by weight of the dispersion. 5. The dispersion according to claim 4, further comprising a food-grade salt and a food-grade acidifying agent. 6. The dispersion according to claim 5, wherein the food grade salt is common salt and the food grade acidifying agent is hydrochloric acid. 7. The dispersion of claim 1, wherein the starch comprises about 1-20% by weight of the composition and the composition comprises about 10-30% by weight of the dispersion. 8. The dispersion of claim 7, wherein the starch comprises about 5-15% by weight of the composition. 9 (a) Precipitating an aqueous dispersion of protein micelles consisting of amphipathic protein moieties and formed from at least one vegetable protein source to produce non-denatured protein isolates containing substantially native protein isolates. providing a plant protein isolate that is a crystalline protein mass;
Plant protein containing substantially lipids and lysinoalanine, containing substantially the same amount of lysine as the lysine of the protein in the protein source material, and approximately 90% by weight or more (calculated by Kjeldahl nitrogen x 6.25) (b) mixing this vegetable protein isolate with starch to form a composition comprising not more than 30% starch by weight; (c) subsequently adding to this composition an ionic strength of the dispersion of about 0.2 to 1.5 and a sufficient amount of at least one food grade salt and at least one food grade acidifying agent to bring the pH to below about 3.5 to 6.0. A method for producing an aqueous protein dispersion comprising an undenatured food protein isolate. 10. The method according to claim 9, wherein the ionic strength is 0.3 to 0.75 molar. 11 Claim 9 in which the food grade salt is common salt
The method described in section. 12. The method according to claim 9, wherein the PH is 4.5 to 5.5. 13 Food grade acidifying agents include hydrochloric acid, phosphoric acid, citric acid,
10. The method of claim 9, wherein the acid is selected from the group consisting of malic acid or tartaric acid. 14. The method according to claim 9, wherein the ionic strength is 0.3 to 0.75 and the pH is 4.5 to 5.5. 15. The method according to claim 14, wherein the food grade salt is common salt and the food grade acidifying agent is hydrochloric acid. 16. The method of claim 15, wherein the starch is present in the composition in an amount of 1 to 20% by weight. 17. The method of claim 16, wherein the starch is present in the composition in an amount of 5 to 15% by weight. 18 The aqueous dispersion of protein micelles is at least
A food-grade salt solution with an ionic strength of 0.2 molar and a pH of 5.5 to 6.3 is used to dissolve the protein in at least one vegetable protein source material to form a protein solution, and further dissolve the protein in at least 0.1 molar. 10. The method of claim 9, wherein the protein solution is diluted to an ionic strength of 100% to form a dispersion and precipitate the separated product. 19 The aqueous dispersion of protein micelles contains at least
Forming a protein solution by dissolving the protein in at least one vegetable protein source material using a food grade salt solution having an ionic strength of 0.2 molar and a pH of 5 to 6.8, the protein solution is substantially constant. Increase the protein concentration of the protein solution to maintain the ionic strength of 10. The method of claim 9, wherein the method is formed by precipitating. 20 The food grade salt solution has an ionic strength of 0.2 to 0.8 molar, a pH of 5.3 to 6.2, and the protein concentration step has an ionic strength of 1.1 to 6.0, determined as the ratio of the volume of protein solution to the volume of concentrated protein solution. carried out by membrane technology in a volume decreasing function, then at a temperature below 25 ° C and the ionic strength of the concentrated solution from 0.06 to 0.12
20. The method of claim 19, wherein the dilution of the concentrated protein solution is carried out by passing the concentrated protein solution through water having a volume sufficient to reduce the concentration to . 21. The method of claim 20, wherein the protein source material is soybean, the food grade salt is common salt, and the aqueous food grade salt solution contains calcium chloride at a molar concentration of 0.001 to 0.01. 22 Using a food grade salt solution with a concentration of at least 0.2 molar ionic strength and a pH of 5.6 to 7.0.
Dissolve the soy protein at 15-75°C to form a protein solution, adjust the protein solution to a pH of 4.8-5.4, and then adjust the pH to a low enough ionic strength to cause dispersion formation. 21. A method according to claim 20, wherein a dispersion is formed by diluting the solution obtained to form a dispersion of protein micelles from which the dispersion is precipitated. 23 Dissolution PH is 6.0 to 6.4 and adjusted PH is 5.1
23. The method of claim 22, wherein the method is 5.3. 24 Dry the solid phase precipitated after separation from the aqueous phase, mix the dry isolate and starch homogeneously, and add food grade salt and food grade acidifying agent homogeneously to the mixture obtained from the isolate and starch. by mixing and then forming a dispersion from the homogeneous mixture,
10. The method of claim 9, wherein a food grade salt and a food grade acidifying agent are incorporated into the mixture. 25 by homogeneously mixing starch, food grade salt and food grade acidifying agent with the solid phase precipitated after separation from the aqueous phase, drying the resulting homogeneous mixture and then forming a dispersion from the dry mixture. 10. The method according to claim 9, wherein a food-grade salt and a food-grade acid reagent are added to the dispersion. 26. The method of claim 9, wherein the food grade salt and food grade acidifying agent are added to the dispersion by dissolving the food grade salt and food grade acidifying agent in an aqueous dispersion of the solid mixture.