Soybean Processing Method
A new method describing the preparation of protein concentrates from oilseeds particularly soybeans and soybean meal is disclosed. The method differs from current methods in that the method uses a combination of novel retention times and temperatures. Further, the method can be employed to refrain from the use of solvents such as hexane and ethanol.
1 . A method for processing soybean seed, wherein said method comprises the following sequential steps:
a. Soaking cracked, dehulled soybeans in water that is approximately 158 degrees Fahrenheit for thirty minutes;
b. Transferring the dehulled beans from step a. to water that is approximately 158 degrees Fahrenheit and soaking for ten minutes;
c. Increasing the temperature of said water to approximately 176 degrees Fahrenheit and soaking for ten minutes;
d. Increasing the temperature of said water to approximately 185 degrees Fahrenheit and soaking for ten minutes;
e. Removing the dehulled soybeans from said water; and
f. Drying the dehulled soybeans from step e. at an air temperature not to exceed 185 degrees Fahrenheit to a moisture content of 5% to 21%.
2 . Step a. of the method of claim 1 , wherein the ratio of water to soybeans is 4:1.
3 . Step b. of the method of claim 1 , wherein the ratio of water to soybeans is 3:1.
4 . A method for processing soybean seed, wherein said method comprises the following sequential steps:
a. Soaking cracked, dehulled soybeans in water that is approximately 158 degrees Fahrenheit for thirty minutes;
b. Draining the water from step a. and adding fresh water that is approximately 158 degrees Fahrenheit to the dehulled beans and soaking for ten minutes;
c. Increasing the temperature of said water to approximately 176 degrees Fahrenheit and soaking for ten minutes;
d. Increasing the temperature of said water to approximately 185 degrees Fahrenheit and soaking for ten minutes;
e. Removing the dehulled soybeans from said water; and
f. Drying the dehulled soybeans from step e. at an air temperature not to exceed 185 degrees Fahrenheit to a moisture content of 5% to 21%.
5 . Step a. of the method of claim 4 , wherein the ratio of water to soybeans is 4:1.
6 . Step b. of the method of claim 4 , wherein the ratio of water to soybeans is 3:1.
7 . The soybean product produced by the method of claim 1 , wherein said soybean product has a protein content of 16% or greater when compared to unprocessed soybeans.
8 . The soybean product produced by the method of claim 4 , wherein said soybean product has a protein content of 16% or greater when compared to unprocessed soybeans.
9 . The soybean product produced by the method of claim 1 , wherein said soybean product has an ash content of at least 34% less when compared to unprocessed soybeans.
10 . The soybean product produced by the method of claim 4 , wherein said soybean product has an ash content of at least 34% less when compared to unprocessed soybeans.
11 . The method of claim 1 , wherein the steps consisting of a, b, c, d, and e can further comprise agitation, stirring, or mixing.
12 . The method of claim 4 , wherein the steps consisting of a, b, c, d, and e can further comprise agitation, stirring, or mixing.
13 . The soybean product produced by the method of claim 1 , wherein said soybean product has a total amino acid content of 19% or greater when compared to unprocessed soybeans on a dry weight basis.
14 . The soybean product produced by the method of claim 4 , wherein said soybean product has a total amino acid content of 19% or greater when compared to unprocessed soybeans on a dry weight basis.
15 . The soybean product produced by the method of claim 1 , wherein said soybean product has a 23% or greater total amino acid content when compared to unprocessed soybeans on a moist weight basis.
16 . The soybean product produced by the method of claim 4 , wherein said soybean product has a 23% or greater total amino acid content when compared to unprocessed soybeans on a moist weight basis.
17 . The soybean product produced by the method of claim 1 , wherein said soybean product has at least a 54% reduction in the Potassium content when compared to unprocessed soybeans.
18 . The soybean product produced by the method of claim 4 , wherein said soybean product has at least a 54% reduction in the Potassium content when compared to unprocessed soybeans.