SOY MILLING AND FRACTIONATION
The present disclosure relates generally to methods of processing soy, and more specifically to methods of processing soy comprising air classification.
1 . A method of processing soy, comprising:
providing high protein soy white flakes;
milling the high protein soy white flakes to provide milled high protein soy white flakes; and
processing the milled high protein soy white flakes using air classification to directly provide a soy product comprising at least about 60 wt. % protein on a dry weight basis.
2 . The method of claim 1 , wherein the high protein soy white flakes comprise at least about 55 wt. % protein on a dry weight basis.
3 . The method of claim 1 , wherein the soy product comprises between about 60 wt. % and about 70 wt. % protein on a dry weight basis.
4 . The method of claim 1 , wherein providing the high protein soy white flakes comprises providing high protein soybeans and processing the high protein soybeans to provide high protein soy white flakes.
5 . The method of claim 4 , wherein the high protein soybeans comprise at least about 48 wt. % protein on a dry weight basis.
6 . The method of claim 1 , wherein the soy product comprises less than 35 wt. % carbohydrates.
7 . The method of claim 1 , wherein processing the milled high protein soy white flakes using air classification does not comprise the use of a solvent wash.
8 . A method of making a soy product, the method comprising:
coarsely milling soy flakes to produce a milled soy powder; and
fractionating the milled soy powder to produce the soy product comprising:
from about 60.0 wt. % to about 70.0 wt. % protein on a dry weight basis;
less than 35.0 wt. % carbohydrates; and
an increased amount of protein in a dispersible fraction of the soy product, compared to the amount of protein in a dispersible fraction of a defatted soy flake having the same starting protein dispersibility index.
9 . A soy product prepared according to the method of claim 1 .