Method for preparing improved soybean products
View Patent ↗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.
1. A method for preparing an improved whole soybean product for use in food applications, said method comprising:
(1) heating an aqueous solution containing a water soluble salt to provide a heated solution, wherein the water soluble salt is effective for deactivating protease inhibitors and lipoxygenase and removing oligosaccharides from soybeans to a temperature effective to produce said deactivation and removal;
(2) mixing dehulled, whole soybeans with the heated solution to form a mixture;
(3) heating the mixture to a temperature and for a time effective to deactivate protease inhibitors and lipoxygenase and remove oligosaccharides from the dehulled, whole soybeans;
(4) removing the aqueous solution from the mixture after heating step (3) to provide the improved whole soybean product; and
(5) collecting the improved whole soybean product.
2. The method of claim 1 , wherein the improved whole soybean product of step (4) is rinsed with, or soaked in, water.
3. The method of claim 1 , wherein the water soluble salt is selected from the group consisting of calcium sulfate, calcium chloride, calcium carbonate, calcium lactate, calcium gluconate, calcium citrate, and mixtures thereof.
4. The method of claim 3 , wherein the water soluble salt is calcium sulfate.
5. The method of claim 3 , wherein the ratio of the aqueous solution to the dehulled, whole soybeans is at least about 3:1 in the mixture.
6. The method of claim 4 , wherein the ratio of the aqueous solution to the dehulled, whole soybeans is at least about 3:1 in the mixture.
7. The method of claim 5 , wherein the aqueous solution contains about 0.1 to about 1 percent of the water soluble salt.
8. The method of claim 6 , wherein the aqueous solution contains about 0.1 to about 1 percent of the water soluble salt.
9. The method of claim 7 , wherein the heating step (3) is carried out at a temperature of about 90 to about 100° C. for about 30 to about 60 minutes.
10. The method of claim 8 , wherein the heating step (3) is carried out at a temperature of about 90 to about 100° C. for about 30 to about 60 minutes.
11. A method for preparing an improved whole soybean product for use in food applications, said method comprising:
(1) heating an aqueous solution of a water soluble calcium salt to a temperature of at least about 65° C. to provide heated solution, wherein the aqueous solution contains about 0.1 to about 1 percent of the water soluble salt;
(2) mixing dehulled, whole soybeans with the heated solution to form a mixture, wherein the ratio of the aqueous solution to dehulled, whole soybeans is about 4:1 to about 10:1 in the mixture;
(3) heating the mixture at a temperature about 90 to about 100° C. for about 30 to about 60 minutes to deactivate protease inhibitors and lipoxygenase and remove oligosaccharides from the dehulled, whole soybeans;
(4) removing the aqueous solution from the mixture after heating step (3) to provide the improved whole soybean product; and
(5) collecting the improved whole soybean product.
12. The method of claim 11 , wherein the water soluble calcium salt is selected from the group consisting of calcium sulfate, calcium chloride, calcium carbonate, calcium lactate, calcium gluconate, calcium citrate, and mixtures thereof.
13. The method of claim 11 , wherein the improved whole soybean product is further processed using a process selected from the group consisting of micromilling, puffing, drying, roasting, flaking, powdering, and flavoring.
14. The method of claim 12 , wherein the improved whole soybean product is further processed using a process selected from the group consisting of micromilling, puffing, drying, roasting, flaking, powdering, and flavoring.