Soya fiber particulates and methods of preparation

a technology of soya fiber and particulates, which is applied in the field of processing techniques, can solve the problems of inability to produce soya fiber parts, inability to maximize the nutritional quality of soybeans, and undesirable beany flavor, and achieve the effects of enhancing the high stability of soya fiber parts, and high viscosity

Inactive Publication Date: 2006-03-23
ARCHER DANIELS MIDLAND CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention relates to a method for producing a stable soya fiber particulate and products containing it. The method involves grinding soya seeds to a small particle size and opening up the fiber particles by disrupting them. This results in a high stability of the soya fiber particulate. The small particle size and the grinding process also enhance the stability of the soya fiber particulate. The soya fiber particulate and products made from it remain stable for at least 6 months and can be stored for at least 1 year. The soya fiber particulate has a sedimentation of less than about 5% when centrifuged at a centrifugal force of at least 50 times the force due to the earth's gravity for 5 minutes. The invention also provides various grain fiber particulate, such as flax, sunflower, rice, canola, corn, wheat, rapeseed, lupin, and others, which can also be used to produce stable products.

Problems solved by technology

The technical problem addressed in this patent text is the need for improved methods of producing soymilk with a smooth texture, high nutritional value, and a lack of beany flavor. The current methods for soymilk production involve heating and blending soybeans, which can result in a grainy texture and unstable soy fiber particulate. This patent text describes the need for economical processes that provide very smooth soya fiber particulates.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Wet Milling Bean Cracks

[0066] 3500 grams of organic white hylum soybeans were cleaned.

[0067] The beans were cracked and dehulled yielding about 3250 grams of bean cracks.

[0068] The bean cracks were added to 18,000 grams of 95° C. water.

[0069] The slurry was run through a Boston Shearpump Model BSP 37-3.

[0070] The resulting slurry was then run through two times a Premier Supermill SM 15. at 5.0 gallons per hour with 1.2-1.7 Zirconox beads at a mill speed of 2700 feet per minute.

[0071] The product was then jet cooked at 115° C. for 60 seconds, flash cooled under a pressure of 380 mm of mercury to a temperature of 82° C.

[0072] The product was then homogenized at 510 bar on the first stage and 34 bar on the second stage to a total of 544 bar of an APV Rannie 10.38 homogenizer.

[0073] The product was then spray dried on a tall form dryer with an air inlet temperature of 232° C. and an air outlet temperature of 82° C.

[0074] Results gave a soymilk product after standard dairy proce...

example 2

Dry Milling Bean Cracks

[0076] The beans are cracked and dehulled yielding about 3250 grams of bean cracks.

[0077] The bean cracks are dry ground with a Bauermeister universal mill and the resulting powder is added to 18,000 grams of 95° C.

[0078] The resulting slurry is then run through two times a Premier Supermill SM 1.5 at 5.0 gallons per hour with 1.2-1.7 Zirconox beads at a mill speed of 2700 feet per minute.

[0079] The product was then jet cooked at 115° C. for 60 seconds, flash cooled under a pressure of 380 mm of mercury to a temperature of 82° C.

[0080] The product was then homogenized at 510 bar on the first stage and 34 bar on the second stage to a total of 544 bar of an APV Rannie 10.38 homogenizer.

[0081] The product was then sprayed dried on a tall form dryer with an air inlet temperature of 232° C. and an air outlet temperature of 82° C.

[0082] Results gave a soymilk product after standard dairy processing that was smooth and without off beany, grassy, or oxidized fl...

example 3

Soya Fiber Particulate Particle Sizes

[0084] Soymild was made with the soya fiber particulate produced in Example 1. The size of particles in the soymilk was determined, as shown in Table 1.

TABLE 1Soymilk particle size% Soya Fiber ParticulateParticle Diameter (microns)103.4258.35017.67531.39046.49557100105

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PUM

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Abstract

The present invention belongs to the field of processing techniques used in the manufacturer of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutritional quality and flavor. The invention can be used to obtain a soya fiber particulate having a particle size in a range of about 0.01 microns to about 100 microns, wherein at least about 50% to about 100% of the soya fiber particulate has a size in a range of about 0.01 microns to about 35 microns. The invention furthermore is concerned with the use in the manufacture of food products which include but are not limited to beverages, dry mixes, yogurts, sour cream, and cream cheese.

Description

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Claims

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Application Information

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Owner ARCHER DANIELS MIDLAND CO
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