Preparation of a liquid SOY base using full-fat roasted SOY flour

Abstract

This disclosure provides a method of preparing a liquid soy base, which includes the steps of: roasting whole, dehulled soybeans to a maximum temperature sufficient to inactive lipoxygenase in the soybeans; milling the roasted soybeans to a particle size from about 120 microns to about 180 microns, alternatively from about 130 microns to about 170 microns; adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture; heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and homogenizing the liquid blend. The disclosure also provides liquid soy bases produced by the methods.

Description

PREPARATION OF A LIQUID SOY BASE USING FULL-FATROASTED SOY FLOURCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Application 63 / 631.879 (filed on April 9, 2024), which is incorporated by reference in its entirety.FIELD OF THE INVENTION

[0002] This disclosure relates to the preparation of a liquid soy base from full-fat roasted soy flour (prepared from milled roasted soybeans) as well as such liquid soy bases.BACKGROUND OF THE INVENTION

[0003] 'From the nutritional point of view, soy-based drinks are an excellent source of high-quality protein, vitamin B, unsaturated fatty acids, as well as phytosterols, soy lecithins, and isoflavones.” Olias et al., Foods, 12(14): 2665 (2003).

[0004] The processing of soy-based drinks, such as soybean milk, are typically made from dry or soaked raw soybeans (not roasted) and after grinding with water, the “okara” pulp is removed from the water / soybean slurry, resulting in a liquid extract, containing little or no fiber content. The beany flavor can then be removed by vacuum deodorization of other means of flavor masking. Thus, while soybeans contain many nutritional components, ‘‘during the production of soy milk, certain vital nutritional components such as proteins and isoflavones often end up being lost in the solid residue known as okara. resulting in incomplete incorporation into the soy milk.” Olias et al., Foods, 12(14): 2665 (2003)

[0005] What is needed is an improved method of making soybean beverages or liquid soy bases that allows for using the nutrients found in the okara of soybeans without the downsides of okara.SUMMARY OF THE INVENTION

[0006] One embodiment of the disclosure is a method of preparing a liquid soy base, which includes the following steps: roasting whole, dehulled soybeans to a maximum temperature sufficient to inactive lipoxygenase in the soybeans; milling the roasted soybeans to a desired particle size (such as e.g. equal to or smaller than about 150 microns or ranging from about 120 micron to about 180 microns); adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and watermixture; heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and homogenizing the liquid blend. Accordingly, in one embodiment, the method of preparing a liquid soy base includes the following steps: roasting whole, dehulled soybeans to a maximum temperature sufficient to inactive lipoxygenase in the soybeans; milling the roasted soybeans to a particle size from about 120 microns to about 180 microns; adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture; heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and homogenizing the liquid blend.

[0007] In some embodiments, the maximum temperature is at least from about 235 °F to about 240 °F, alternatively at least from about 220 °F to about 280 °F, alternatively from about 230 °F to about 270 °F. In other embodiments, the method includes milling the roasted soybeans to a particle size equal to or smaller than 130 microns, a particle size equal to or smaller than 120 microns, or a particle size equal to or smaller than 110 microns. In further embodiments, the method includes milling the roasted soybeans to a particle size from about 120 microns to about 180 microns, alternatively from about 130 microns to about 170 microns.

[0008] The desired solids content may vary. In one embodiment, the desired solids content is from about 3 percent to about 15 percent.

[0009] In some embodiments, the method includes heating the milled roasted soybean and water mixture to a temperature sufficient to pasteurize the milled roasted soybean and water mixture and thereby generate the liquid blend. In other embodiments, the method includes heating the milled roasted soybean and water mixture to a temperature sufficient to sterilize the milled roasted soybean and water mixture and thereby generate the liquid blend.

[0010] In one embodiment, the method includes homogenizing the liquid blend at a minimum of about 3500 psi. In another embodiment, the method includes homogenizing the liquid blend at a minimum of about 3000 psi. In a further embodiment, the method includes homogenizing the liquid blend at from about 3000 psi to about 3500 psi. In certain embodiments, the homogenizing of the liquid blend produces a smooth liquid soy base with no beany flavor.

[0011] In some embodiments, the method does not include removing soybean okara from the milled roasted soybean and water mixture. In other embodiments, the method does not include vacuum deodorization and / or flavor masking.

[0012] In some embodiments, the method includes further steps. For example, the method can include enzymatic treatment of the milled roasted soybean and water mixture prior to heating the milled roasted soybean and water mixture to further improve the texture of the milled roasted soybean and water mixture and thereby generate a liquid blend. Alternatively, the method includes adding soybean okara to the roasted soybeans after the milling. In further embodiments, the method includes dehulling the soybeans prior to the roasting.

[0013] In some embodiments, the method also includes packaging the homogenized liquid blend. For example, the packaging may include placing the homogenized liquid blend into a container and closing the container.

[0014] The certain steps of the method may include aseptic conditions. For example, in one embodiment, the method after pasteurization or sterilization is in aseptic conditions. In other embodiments, the method includes sterile packaging.

[0015] Another aspect of the disclosure is directed to a liquid soy base prepared by a method as described herein. One embodiment of the disclosure is a liquid soy base prepared by roasting whole, dehulled soybeans to a maximum temperature of from about 235 °F to about 240 °F without removing soybean okara. Another embodiment of the disclosure is a liquid soy base prepared by roasting whole, dehulled soybeans to a maximum temperature of from about 230 °F to about 270 °F without removing soybean okara.

[0016] Other features and advantages of the invention will be apparent from the detailed description and examples that follow.BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The foregoing summary, as well as the following detailed description of the invention, will be better understood when read in conjunction with the appended figures. For the purpose of illustrating the invention, the figures demonstrate embodiments of the present invention. It should be understood, however, that the invention is not limited to the precise arrangements, examples, and instrumentalities shown.

[0018] FIG. 1 shows a general diagram for making soymilk beverages using conventional methods. See Olias et al., Foods, 12(14): 2665 (2003).

[0019] FIG. 2 shows a general diagram from a preparing liquid soy base according to embodiments of the disclosure. Compared to the general diagram, the process in FIG. 2 is much simpler.DETAILED DESCRIPTION

[0020] This disclosure provides for methods of preparing liquid soy bases as well as liquid soy bases prepared by these methods. Specifically, this disclosure is based on the discovery of a unique process of preparing liquid soy bases that allow for incorporation of the whole soybean, including the “okara” in the soymilk, and thereby improving the nutritional profile of the plant based beverage (such as e.g. the plant based beverage containing the soy base) by increasing the content of both protein and dietary fiber.Without being bound by theory, it is thought that the methods of the disclosure improve the output (yield) by approximately 25 to 30 percent when compared to conventional processes.

[0021] The methods of the disclosure provide liquid soy base with an improved flavor from the complete inactivation of the lipoxygenase enzyme responsible for the ‘‘beany” flavor by the controlled roasting process, and improved nutrition by leaving the dietary fiber and all of the protein bodies naturally found in the soybean in the final liquid soymilk.

[0022] In certain embodiments, the methods include: (a) roasting whole, dehulled soybeans a temperature sufficient to inactivate the naturally occurring lipoxygenase enzy me in the soybean (such as e.g. a maximum temperature of from about 235 °F to about 240 °F, alternatively from about 220 °F to about 280 °F. alternatively from about 230 °F to about 270 °F); (b) milling the roasted soybeans to a desired particle size (such as e.g., equal to or smaller than 150 microns, from about 120 microns to about 180 microns, or from about 130 microns to about 170 microns); (c) adding the milled roasted soybeans to water to reach a solids content of 3 percent to 15 percent, depending on the desired final product protein level; (d) heating the resultant mixture to adequately pasteurize or sterilize the product; and, (e) homogenizing the liquid blend at a minimum of 3500 psi, alternatively from about 3000 psi to about 3500 psi to produce a smooth liquid soy base with an enhanced nutty' flavor and no beany flavor.

[0023] In other embodiments, the methods include: (a) roasting whole, dehulled soybeans a temperature sufficient to inactivate the naturally occurring lipoxygenase enzyme in the soybean (from about 230 °F to about 270 °F); (b) milling the roasted soybeans to a particle size from about 120 microns to about 180 microns, or from about 130 microns to about 170 microns; (c) adding the milled roasted soybeans to water to reach a solids content of 3 percent to 15 percent, depending on the desired final product protein level; (d) heating the resultant mixture to adequately7pasteurize or sterilize the product; and, (e) homogenizingthe liquid blend from about 3000 psi to about 3500 psi to produce a smooth liquid soy base with an enhanced nutty flavor and no beany flavor.

[0024] The general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as defined in the appended claims. Other aspects of the present invention will be apparent to those skilled in the art in view of the detailed description of the invention as provided herein.

[0025] For clarity of disclosure, and not by way of limitation, the detailed description of the invention is divided into subsections that describe or illustrate certain features, embodiments, or applications of the present invention.Definitions

[0026] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can also be used in the practice or testing of the present invention, representative illustrative methods, and materials are now described.

[0027] As used herein, the term “soybean okara” refers to the fiber and protein solids as well as macronutrients contained in the soybean pulp that remains after making soy milk using conventional methods.

[0028] All publications and patents cited in this specification are herein incorporated by reference as if each individual publication or patent were specifically and individually indicated to be incorporated by reference and are incorporated herein by reference to disclose and describe the methods and / or materials in connection with which the publications are cited. The citation of any publication is for its disclosure prior to the filing date and should not be construed as an admission that the present invention is not entitled to antedate such publication by virtue of prior invention. Further, the dates of publication provided may be different from the actual publication dates, which may need to be independently confirmed.

[0029] It is noted that, as used herein and in the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. It is further noted that the claims may be drafted to exclude any optional element. As such, this statement is intended to serve as antecedent basis for use of such exclusive terminology as “solely.” “only” and the like in connection with the recitation of claim elements, or use of a “negative” limitation.

[0030] Each of the individual embodiments described and illustrated herein has discrete components and features which may be readily separated from or combined with the features of any of the other several embodiments without departing from the scope or spirit of the present invention. Any recited method can be carried out in the order of events recited or in any other order which is logically possible.

[0031] As used herein, the term "‘about’' when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of ± 20% or ± 10%, more preferably ± 5%, even more preferably ± 1%, and still more preferably ± 0.1% from the specified value, as such variations are appropriate to perform the disclosed methods.

[0032] It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting.

[0033] As used herein, the terms “comprising,” “including,” “containing” and “characterized by” are exchangeable, inclusive, open-ended and do not exclude additional, unrecited elements or method steps. Any recitation herein of the term “comprising,” particularly in a description of components of a composition or in a description of elements of a device, is understood to encompass those compositions and methods consisting essentially of and consisting of the recited components or elements.

[0034] Throughout this specification, unless the context requires otherwise, the word “comprise” or variations such as “comprises” or “comprising.” will be understood to imply the inclusion of a stated integer or group of integers but not the exclusion of any other integer or group of integers.

[0035] As used herein, the term “consisting of’ excludes any element, step, or ingredient not specified in the claim element.

[0036] Before certain embodiments are described in greater detail, it is to be understood that this invention is not limited to certain embodiments described, as such may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing certain embodiments only, and is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0037] Where a range of values is provided, it is understood that each intervening value, to the tenth of the unit of the lower limit unless the context clearly dictates otherwise, between the upper and lower limit of that range and any other stated or intervening value in that stated range, is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included in the smaller ranges and are alsoencompassed within the invention, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the invention.

[0038] It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting.

[0039] Ranges: throughout this disclosure, various aspects of the invention can be presented in a range format. It should be understood that the description in range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, and 6. This applies regardless of the breadth of the range.Methods of Preparing Liquid Soy Bases

[0040] One aspect of the disclosure is directed to methods of preparing liquid soy bases that rely on roasted whole, dehulled beans to at least a maximum temperature sufficient to inactivate the naturally occurring lipoxygenase enzyme in the soybeans (such as e.g. at least from about 235 °F to about 240 °F, alternatively from about 220 °F to about 280 °F, alternatively from about 230 °F to about 270 °F). The maximum temperature may vary' depending on operating conditions for the method.

[0041] The methods of the disclosure do not require removal of soybean okara. The methods of the disclosure also generate liquid soy bases that do not have the typical beany flavor commonly associated with soymilk and that have an enhanced nutty flavor. In addition, the methods of the disclosure generate liquid soy bases that have an increased dietary fiber of the final product.

[0042] Since the methods of the disclosure do not require removal of soybean okara, the methods provide for improved nutrition by leaving the dietary7fiber naturally found in the soybean in the final liquid soymilk. Furthermore, the methods of the disclosure provide for improved yield. In certain embodiments, the methods of the disclosure increase product output by about 25 to about 30 percent.

[0043] In certain embodiments, the methods of preparing a liquid soy base generally include the following steps: (a) roasting whole, dehulled soybeans to a maximum temperature sufficient to inactivate lipoxygenase in the soybeans; (b) milling the roasted soybeans to a particle size equal to or smaller than about 150 microns; (c) adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture; (d) heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and (e) homogenizing the liquid blend.

[0044] In other embodiments, the methods of preparing a liquid soy base generally include the following steps: (a) roasting whole, dehulled soybeans to a maximum temperature sufficient to inactivate lipoxygenase in the soybeans; (b) milling the roasted soybeans to a particle size from about 120 microns to about 180 microns, or from about 130 microns to about 170 microns; (c) adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture; (d) heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and (e) homogenizing the liquid blend.

[0045] In one embodiment, the method includes roasting whole, dehulled soybeans to a maximum temperature of at least about 235 °F to but no higher than about 240 °F, such as e.g.. from about 235 °F to no higher than about 240 °F. In another embodiment, the method includes roasting whole, dehulled soybeans to a maximum temperature of at least about 220 °F to but no higher than about 280 °F, such as e.g., from about 230 °F to no higher than about 270 °F.

[0046] In certain embodiments, the methods include milling the particle to a particle size less than about 150 microns. Depending on the desired properties of the product, the particles can be milled to a different particle size. For example, in other embodiments, the methods include milling the particle to a particle size less than about 180 microns, alternatively less than about 175 microns, alternatively, less than about 170 microns.

[0047] The methods of the disclosure may also include further steps as desired. For example, in some embodiments, the method includes milling the roasted soybeans to a particle size equal to or smaller than 130 microns, alternatively a particle size equal to or smaller than 120 microns, alternatively a particle size equal to or smaller than 110 microns. In other embodiments, the method includes milling the roasted soybeans to a particle size ranging from about from about 120 microns to about 180 microns, alternatively from about 130 microns to about 170 microns.

[0048] The desired solids content obtained in the step of adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture may vary. In certain embodiments, the desired solids content is from about 3 percent to about 15 percent, alternatively from about 2 percent to about 18 percent, alternatively from about 5 percent to about 20 percent.

[0049] The heat treatment step may include pasteurization. In other embodiments, the heat treatment step includes ultra-high temperature treatment (UHT). In one embodiment, the methods include heating the milled roasted soybean and water mixture to a temperature sufficient to pasteurize the milled roasted soybean and water mixture and thereby generate the liquid blend. In another embodiment, the methods include heating the milled roasted soybean and water mixture to a temperature sufficient to sterilize the milled roasted soybean and water mixture and thereby generate the liquid blend.

[0050] Various conditions may be used for homogenizing the liquid blend. In certain embodiments, the methods include homogenizing the liquid blend at a minimum of about 3500 psi, alternatively at a minimum of about 4000 psi, alternatively at a minimum of about 3000 psi. In other embodiments, the methods include homogenizing the liquid blend at a pressure from about 3000 psi to about 3500 psi.

[0051] In certain embodiments, the homogenizing of the liquid blend produces a smooth liquid soy base with no beany flavor. In other embodiments, the homogenizing of the liquid blend produces a smooth liquid soy base with no beany flavor and / or an enhanced nutty flavor.

[0052] In other embodiments, the methods of the disclosure exclude vacuum deodorization and / or flavor masking.

[0053] In certain embodiments of the disclosure, certain steps of the methods may be omitted. For example, in one embodiment of the disclosure, the homogenization step after heat treatment may be omitted.

[0054] In other embodiments, the method includes further steps. For example, the methods can include enzymatic treatment of the milled roasted soybean and water mixture prior to the heat treatment.

[0055] The methods can also include packaging of the homogenized liquid blend. The packaging can include placing the homogenized liquid in a suitable container and closing (e.g, sealing) the container. In some embodiments, the packaging is under aseptic (sterile) conditions. In other embodiments, the methods after pasteurization or sterilization are under aseptic conditions.

[0056] In certain embodiments, the methods can also include dehulling the soybeans prior to roasting. In other embodiments, the method may utilize soybeans that are not dehulled.Liquid Soy Bases

[0057] The disclosure also provides for liquid soy bases. One embodiment of the disclosure is directed to a liquid soy base prepared by roasting whole, dehulled soybeans to a maximum temperature of from about 235 °F to about 240 °F without removing soybean okara. Another embodiment of the disclosure is directed to a liquid soy base prepared by any of the methods described herein. Another embodiment of the disclosure is directed to a liquid soy base prepared by roasting whole, dehulled soybeans to a maximum temperature of from about 220 °F to about 280 °F, alternatively from about 230 °F to about 270 °F without removing soybean okara.

[0058] In certain embodiments, the disclosure also includes a liquid soy base packaged into a container.

[0059] Without further description, it is believed that one of ordinary skill in the art can, using the preceding description and the following illustrative examples, make and utilize the present invention and practice the claimed methods. The following working examples, therefore, specifically point out the preferred embodiments of the present invention and are not to be construed as limiting in any way the remainder of the disclosure.Example

[0060] While the invention has been described and illustrated herein by references to various specific materials, procedures, and examples, it is understood that the invention is not restricted to the particular combinations of material and procedures selected for that purpose. Numerous variations of such details can be implied as will be appreciated by those skilled in the art. It is intended that the specification and examples be considered as exemplary', only, with the true scope and spirit of the invention being indicated by the following claims. All references, patents, and patent applications referred to in this application are herein incorporated by reference in their entirety.Comparison between Conventional Processes and Processes of the Disclosure

[0061] This example shows a comparison between the conventional general process for making soymilk based beverages and a process for making soy base according to embodiments of the disclosure.

[0062] The general process for making soymilk beverages involves soaking dehulled soybeans, which are wet milled after several processing steps (see FIG. 1). The methods also require filtration to remove the okara and then subsequent processing. In contrast, the methods of the disclosure for making soy base require fewer processing steps and allow use of the dehulled soybeans without removing the okara (see FIG. 2). The method in FIG. 2 includes roasting at a temperature of from about 230 °F to about 270 °F, milling to a particle size of from about 130 microns to about 170 microns, and homogenizing at from about 3000 psi to about 3500 psi.EMBODIMENTS

[0063] The invention provides also the following non-limiting embodiments.

[0064] Embodiment 1 is a method of preparing a liquid soy base comprising: roasting whole, dehulled soybeans to a maximum temperature sufficient to inactivate lipoxygenase in the soybeans; milling the roasted soybeans to a particle size from about 120 microns to about 180 microns; adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture; heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and homogenizing the liquid blend.

[0065] Embodiment 2 is the method of embodiment 1, wherein the maximum temperature is about 220 °F to about 280 °F.

[0066] Embodiment 3 is the method of embodiments 1 or 2, wherein the maximum temperature is from about 230 °F to about 270 °F.

[0067] Embodiment 4 is the method of any one of embodiments 1 to 3, wherein the method comprises milling the roasted soybeans to from about 130 microns to about 170 microns.

[0068] Embodiment 5 is the method of any one of embodiments 1 to 5, wherein the desired solids content is from about 3 percent to about 15 percent.

[0069] Embodiment 6 is the method of any one of embodiments 1 to 5, wherein the method comprises heating the milled roasted soybean and water mixture to a temperature sufficient to pasteurize the milled roasted soybean and water mixture and thereby generate the liquid blend.

[0070] Embodiment 7 is the method of any one of embodiments 1 to 6, wherein the method comprises heating the milled roasted soybean and water mixture to a temperaturesufficient to sterilize the milled roasted soybean and water mixture and thereby generate the liquid blend.

[0071] Embodiment 8 is the method of any one of embodiments 1 to 7, wherein method comprises homogenizing the liquid blend at a minimum of about 3000 psi.

[0072] Embodiment 9 is the method any one of embodiments 1 to 7, wherein method comprises homogenizing the liquid blend at from about 3000 psi to about 3500 psi.

[0073] Embodiment 10 is the method of any one of embodiments 1 to 9, wherein the homogenizing of the liquid blend produces a smooth liquid soy base with no beany flavor.

[0074] Embodiment 11 is the method of any one of embodiments 1 to 10, wherein the method does not comprise removing soybean okara from the milled roasted soybean and water mixture.

[0075] Embodiment 12 is the method of any one of embodiments 1 to 11, wherein the method does not comprise vacuum deodorization and / or flavor masking.

[0076] Embodiment 13 is the method of any one of embodiments 1 to 12, further comprising enzymatic treatment of the milled roasted soybean and water mixture prior to heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend.

[0077] Embodiment 14 is the method of any one of embodiments 1 to 13 further comprising adding soybean okara to the roasted soybeans after the milling.

[0078] Embodiment 15 is the method of any one of embodiments 1 to 14 further comprising packaging the homogenized liquid blend.

[0079] Embodiment 16 is the method of embodiment 15, wherein the packaging comprises placing the homogenized liquid blend into a container and closing the container.

[0080] Embodiment 17 is the method of any one of embodiments 1 to 16. wherein the method after pasteurization or sterilization is comprises aseptic conditions.

[0081] Embodiment 18 is the method of any one of embodiments 1 to 17 further comprising dehulling the soybeans prior to the roasting.

[0082] Embodiment 19 is a liquid soy base prepared by the method of any one of embodiments 1 to 18.

[0083] Embodiment 20 is a liquid soy base prepared by roasting whole, dehulled soybeans to a maximum temperature of about 220 °F to about 280 °F, or from about 230 °F to about 270 °F without removing soybean okara.

[0084] The invention further provides the following non-limiting alternate embodiments.

[0085] Alternate embodiment 1 is a method of preparing a liquid soy base comprising: (a) roasting whole, dehulled soybeans to a maximum temperature sufficient to inactive lipoxygenase in the soybeans: (b) milling the roasted soybeans to a particle size equal to or smaller than about 150 microns; (c) adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture; (d) heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and (e) homogenizing the liquid blend.

[0086] Alternate embodiment 2 is the method of alternate embodiment 1 , wherein the maximum temperature is at least from about 235 °F to about 240 °F.

[0087] Alternate embodiment 3 is the method of alternate embodiment 1 or 2, wherein the method comprises milling the roasted soybeans to a particles a particle size equal to or smaller than 130 microns, a particle size equal to or smaller than 120 microns, or a particle size equal to or smaller than 110 microns.

[0088] Alternate embodiment 4 is the method of any one of alternate embodiments 1 to 3, wherein the desired solids content is from about 3 percent to about 15 percent.

[0089] Alternate embodiment 5 is the method of any one of alternate embodiments 1 to 4, wherein the method comprises heating the milled roasted soybean and water mixture to a temperature sufficient to pasteurize the milled roasted soybean and water mixture and thereby generate the liquid blend.

[0090] Alternate embodiment 6 is the method of any one of alternate embodiments 1 to 4, wherein the method comprises heating the milled roasted soybean and water mixture to a temperature sufficient to sterilize the milled roasted soybean and water mixture and thereby generate the liquid blend.

[0091] Alternate embodiment 7 is the method of any one of alternate embodiments 1 to 6, wherein method comprises homogenizing the liquid blend at a minimum of about 3500 psi.

[0092] Alternate embodiment 8 is the method of any one of alternate embodiments 1 to 7, wherein the homogenizing of the liquid blend produces a smooth liquid soy base with no beany flavor.

[0093] Alternate embodiment 9 is the method of any one of alternate embodiments 1 to 7, wherein the method does not comprise removing soybean okara from the milled roasted soybean and water mixture.

[0094] Alternate embodiment 10 is the method of any one of alternate embodiments 1 to 9. wherein the method does not comprise vacuum deodorization and / or flavor masking.

[0095] Alternate embodiment 11 is the method of any one of alternate embodiments 1 to 9. further comprising enzymatic treatment of the milled roasted soybean and water mixture prior to heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend.

[0096] Alternate embodiment 12 is the method of any one of alternate embodiments 1 to11 further comprising adding soybean okara to the roasted soybeans after the milling.

[0097] Alternate embodiment 13 is the method of any one of alternate embodiments 1 to12 further comprising packaging the homogenized liquid blend.

[0098] Alternate embodiment 14 is the method of alternate embodiment 13, wherein the packaging comprises placing the homogenized liquid blend into a container and closing the container.

[0099] Alternate embodiment 15 is the method of any one of alternate embodiments 1 to 14, wherein the method after pasteurization or sterilization comprises aseptic conditions.

[0100] Alternate embodiment 16 is the method of any one of alternate embodiments 1 to 15 further comprising dehulling the soybeans prior to the roasting.

[0101] Alternate embodiment 17 is a liquid soy base prepared by the method of any one of alternate embodiments 1 to 16.

[0102] Alternate embodiment 18 is a liquid soy base prepared by roasting whole, dehulled soybeans to a maximum temperature of from about 235 °F to about 240 °F without removing soybean okara.

Claims

CLAIMSWhat is claimed is:

1. A method of preparing a liquid soy base comprising:(a) roasting whole, dehulled soybeans to a maximum temperature sufficient to inactivate lipoxygenase in the soybeans;(b) milling the roasted soybeans to a particle size from about 120 microns to about 180 microns;(c) adding the milled roasted soybeans to water to reach a desired solids content to create a milled soybean and water mixture;(d) heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend; and(e) homogenizing the liquid blend.

2. The method of claim 1, wherein the maximum temperature is about 220 °F to about 280 °F.

3. The method of claim 2, wherein the maximum temperature is from about 230 °F to about 270 °F.

4. The method of claim 1. wherein the method comprises milling the roasted soybeans to from about 130 microns to about 170 microns.

5. The method of claim 1, wherein the desired solids content is from about 3 percent to about 15 percent.

6. The method of claim 1 , wherein the method comprises heating the milled roasted soybean and water mixture to a temperature sufficient to pasteurize the milled roasted soybean and water mixture and thereby generate the liquid blend.

7. The method of claim 1, wherein the method comprises heating the milled roasted soybean and water mixture to a temperature sufficient to sterilize the milled roasted soybean and water mixture and thereby generate the liquid blend.

8. The method of claim 6, wherein method comprises homogenizing the liquid blend at a minimum of about 3000 psi.

9. The method of claim 6, wherein method comprises homogenizing the liquid blend at from about 3000 psi to about 3500 psi.

10. The method of claim 1, wherein the homogenizing of the liquid blend produces a smooth liquid soy base with no beany flavor.

11. The method of claim 1 , wherein the method does not comprise removing soybean okara from the milled roasted soybean and water mixture.

12. The method of claim 1. wherein the method does not comprise vacuum deodorization and / or flavor masking.

13. The method of claim 1, further comprising enzymatic treatment of the milled roasted soybean and water mixture prior to heating the milled roasted soybean and water mixture to pasteurize or sterilize the milled roasted soybean and water mixture and thereby generate a liquid blend.

14. The method of claim 1 further comprising adding soybean okara to the roasted soybeans after the milling.

15. The method of claim 1 further comprising packaging the homogenized liquid blend.

16. The method of claim 15, wherein the packaging comprises placing the homogenized liquid blend into a container and closing the container.

17. The method of claim 1. wherein the method after pasteurization or sterilization is comprises aseptic conditions.

18. The method of claim 1 further comprising dehulling the soybeans prior to the roasting.

19. A liquid soy base prepared by the method of any one of claims 1 to 18.

20. A liquid soy base prepared by roasting whole, dehulled soybeans to a maximum temperature of about 220 °F to about 280 °F, or from about 230 °F to about 270 °F without removing soybean okara.

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