Taste characteristics in soy-based food products using high-protein soybeans
In one embodiment, a method comprises adding a plurality of soybeans to an extractor, the soybeans having an average protein:oil ratio of greater than 2.3, heating the soybeans, removing hulls from the plurality of soybeans, and grinding the plurality of soybeans with water at a temperature between 180° F. and 190° F. to yield a soy extract having hexanal levels of less than 50 parts per billion (ppb).
1. A method, comprising:
adding a plurality of soybeans to an extractor, the soybeans having an average protein:oil ratio of greater than 2.3;
heating the soybeans;
removing hulls from the plurality of soybeans; and
grinding the plurality of soybeans with water at a temperature between 180° F. and 190° F. to yield an aqueous soy extract having hexanal levels of less than 50 parts per billion (ppb).
2. The method of claim 1 , wherein the plurality of soybeans comprises:
a first set of soybeans having a protein:oil ratio of less than 2.3; and
a second set of soybeans having a protein:oil ratio of greater than 2.5.
3. The method of claim 1 , wherein the plurality of soybeans comprises:
a first set of soybeans having a protein:oil ratio of less than 2.2; and
a second set of soybeans having a protein:oil ratio of greater than 2.6.
4. The method of claim 1 , wherein the soybeans have an average protein:oil ratio of greater than 2.4.
5. The method of claim 1 , wherein the soybeans have an average protein:oil ratio of greater than 2.5.
6. The method of claim 1 , wherein the soy extract has hexanal levels of less than 30 ppb.
7. The method of claim 1 , further comprising extruding the de-hulled soybeans to remove oil.
8. The method of claim 1 , further comprising:
adding the soy extract to a mixer;
adding ingredients to the mixer, the ingredients including at least one of the following: stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, or sugar; and
mixing the ingredients, using the mixer, to yield a mixture having the soy extract and the ingredients dispersed substantially evenly throughout.
9. The method of claim 1 , further comprising:
mixing the soy extract and one or more ingredients to yield a mixture, wherein the one or more ingredients comprise at least one of calcium carbonate or ascorbic acid, and
the method further comprises heating the mixture to a temperature in the range of 285° F. to 300° F. for a period of 2 seconds to 6 seconds.
10. The method of claim 8 , further comprising pasteurizing the mixture.