Toasted soybean flakes and method of making same
The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and/or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se.
1. A method of making toasted soybean flakes from soybean flakes, which have been prepared from full fat, enzyme active, mechanically dehulled soybeans, comprising the steps of:
(1) feeding full fat, enzyme active soybean flakes, made from dehulled soybeans, into one end of a toaster-drier,
(2) contacting the soybean flakes in the toaster-drier with a heated gas at a temperature and time sufficient to toast the flakes, whereby the beany and/or off-flavors are substantially eliminated without significant denaturing of the proteins in the flakes wherein said soybean flakes are subjected in said toaster-drier to a temperature between 350 and 420 F. from dry heated gas fro a relatively short time; and,
(3) passing the toasted flakes from the toaster-drier to a cooler, whereby the toasted flakes are cooled to ambient temperature.
2. The method of claim 1 wherein the toasting time is between 3 and 5 minutes.
3. The method of claim 1 wherein the soybean flakes are subjected in the toaster-drier to fluidizing hot dry gas.
4. The method of claim 1 wherein the soybean flakes are subjected in the toaster-drier to vibration.
5. The method of claim 4 wherein the soybean flakes are subjected in the toaster-drier to a vibration of from 750 to 1100 Hertz.
6. The method of claim 1 wherein the toasted soybean flakes are subjected during cooling to fluidizing cooling gas.
7. The method of claim 1 wherein the toasted soybean flakes are subjected during cooling to vibration.
8. The method of claim 7 wherein the vibration during cooling is from 40 to 58 Hertz.
9. The method of claim 1 wherein gases and fines are removed during toasting and during cooling.
10. The method of claim 9 wherein the gases and fines removed during toasting and cooling are separated in a cyclone separator.
11. The method of claim 1 wherein the product depth of flakes in the toaster-drier is between 1 and 3.0 inches.
12. The method of claim 1 wherein the input flow rate of soybean flakes to the toaster-drier is between 4.5 and 6.5 lbs./min.