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Method for preparing improved soybean products

a technology of soybeans and products, applied in the field of soybean preparation, can solve the problems of undesirable off-flavors, significantly lower yields of oligosaccharides, and undesirable greyish color of soybeans, and achieve the effect of improving the overall nutritional profile of the treated soybeans, low cost, and simplified method

Inactive Publication Date: 2006-06-01
KRAFT FOODS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

"The present invention provides a simplified and cost-effective method for preparing soybeans for use in food applications. The method involves heating an aqueous solution of a water soluble calcium salt to deactivate enzymes and remove oligosaccharides from the soybeans without causing off-flavors or losing desirable solids. The method also results in the deactivation of at least about 80% of the enzymes and the removal of at least about 70% of the oligosaccharides. The method is efficient, effective, and can be used with whole soybeans, broken or fractured soybeans, or soybean grits. The heated soybeans retain their natural color and can be used without further processing. The method is particularly useful for preparing soybeans for food applications where the enzyme trypsin inhibitor needs to be deactivated and oligosaccharides need to be removed."

Problems solved by technology

Traditional processes which require crushing soybeans to deactivate enzymes and remove oligosaccharides have a significantly lower yield, as substantial levels of desirable soy solids are lost during processing.
In traditional soy processing where the soybeans are soaked in water prior to heating, water activates the enzymes and causes undesirable off-flavors such as “beany,”“cooked cereal,” and oxidized notes.
Additionally, the traditional process generally provides soybeans having an undesirable greyish color.

Method used

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  • Method for preparing improved soybean products
  • Method for preparing improved soybean products

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0027] In a steam-jacketed kettle, 50 g of natural gypsum (calcium sulfate dihydrate from US Gypsum, Ill.) and 10 liters of water were heated to a vigorous boil at about 100° C. Cleaned, dehulled soybeans (2 Kg) were added all at once to heated gypsum solution with gently mixing. The mixture was quickly brought back to boiling within about 2 minutes and kept at 100° C. for 1 hour. The mixture was poured onto a strainer in order to separate the free liquid. The heated soybeans were briefly rinsed with hot tap water and soaked in hot water at about 60 to about 80° C. for about 1 hour. The yield loss was about 12.5 percent. After cooling, treated beans were analyzed for gross chemical composition and enzyme activity (i.e., trypsin inhibitor and lipoxygenase) and compared with untreated starting material (i.e., control). The following results were obtained:

ControlInventiveProtein (%)4350Fat (%)2327Total Dietary Fiber (%)2421Soluble Dietary Fiber (%)1.4  1.7Insoluble Dietary Fiber (%)2...

example 2

[0029] Dehulled, whole soybeans were treated as in Example 1 except that after the treated soybeans were separated from the free liquid, they were briefly rinsed with cold tap water and then soaked in 20° C. water for about 2 hours. No lipoxygenase activity was found in the treated beans. After adding water to the treated beans (ratio of about 3.7:1), the mixture was ground to form a coarse slurry using a lab blender (Champ HP3, K-Tek, Utah) and then micromilled to form a smooth paste using a Dyno mill (2-pass). The micromilled soybeans was added to Ranch-type salad dressing up to 20 percent without any off-flavor. Improved flavor and tartness were also observed. The micromilled soybean product can be used as a fat mimetic,

example 3

[0030] A crunchy soy product similar to granola and free from undesirable soy oligosaccharides and beany off-flavor was prepared using dry, treated soybeans from Example 1. A binder syrup was prepared by mixing at 60° C. brown sugar (53%), water (28%), corn syrup (5%), fructose (6%), 10DE maltodextrin (5%), and sweet whey (3%). 1 part of the dry, treated soybeans were mixed with 0.18 part of melted vegetable shortening, followed by further mixing in 0.53 part of warm (60° C.) binder syrup. The resulting mixture can be spread and compacted on a baking sheet and dried at 121° C. in a convection oven for about 40 minutes followed by cooling to 20° C. to form a crunchy soy granola-type bar. Each 40 g bar will contain more than 10 g soy protein and, therefor, can be regarded as excellent source of protein.

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PUM

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Abstract

A method is provided for producing an improved soybean product for use in food applications. The process enables the efficient denaturation of undesirable soy enzymes and removal of oligosaccharides from soybeans, preferably whole soybeans, without the development of off-flavors. The general method comprises: (1) heating an aqueous solution of a water soluble calcium salt to at least about 65° C. to provide a heated salt solution; (2) mixing soybeans with the heated salt solution to form a mixture; (3) heating the mixture for a time and at a temperature effective for deactivating protease inhibitors and lipoxygenase and removing oligosaccharides from the soybeans; (4) removing the aqueous solution from the mixture after the heating step; and (5) collecting the improved soybean product. The improved soybean product may be further processed for use in various food applications.

Description

FIELD OF THE INVENTION [0001] The present invention relates generally to a method of preparing soybeans for use in food applications. The process enables the rapid and efficient deactivation of soy enzymes without the development of off-flavors and the rapid and efficient removal of undesirable oligosaccharides from whole soybeans to provide a soybean material having an improved nutritional profile. After initial processing, soybeans may be further processed for use in various food applications. BACKGROUND OF THE INVENTION [0002] The health benefits of soybeans have been known for some time. For centuries, soybeans have been the primary source of protein in Asian countries, and in recent years the popularity of soy-based products has increased in the United States. Along with a tendency to lower cholesterol levels, soybeans have recently been linked with, or suggested as having, a possible role in inhibiting cancerous or tumor cells. Additionally, soy protein contains an amino acid ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/20A23L11/00A23L11/30
CPCA23L1/2003A23L1/2006A23L1/2116A23L11/03A23L11/07A23L11/35
Inventor LOH, JIM BAY
Owner KRAFT FOODS INC
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