U.S. patent application number 10/810857 was filed with the patent office on 2004-10-07 for soya fiber particulates and methods of preparation.
This patent application is currently assigned to Archer-Daniels-Midland Company. Invention is credited to Gottemoller, Thomas.
Application Number | 20040197463 10/810857 |
Document ID | / |
Family ID | 33303006 |
Filed Date | 2004-10-07 |
United States Patent
Application |
20040197463 |
Kind Code |
A1 |
Gottemoller, Thomas |
October 7, 2004 |
Soya fiber particulates and methods of preparation
Abstract
The present invention belongs to the field of processing
techniques used in the manufacturer of soyfoods. The invention
relates to methods for preparing a soya fiber particulate from
dehulled soybeans of a superior smooth texture, nutritional quality
and flavor. The invention can be used to obtain a soya fiber
particulate having a particle size in a range of about 0.01 microns
to about 100 microns, wherein at least about 50% to about 100% of
the soya fiber particulate has a size in a range of about 0.01
microns to about 35 microns. The invention furthermore is concerned
with the use in the manufacture of food products which include but
are not limited to beverages, dry mixes, yogurts, sour cream, and
cream cheese.
Inventors: |
Gottemoller, Thomas; (Mt.
Zion, IL) |
Correspondence
Address: |
KIRKPATRICK & LOCKHART LLP
HENRY W. OLIVER BUILDING
535 SMITHFIELD STREET
PITTSBURG
PA
15222
US
|
Assignee: |
Archer-Daniels-Midland
Company
Decatur
IL
|
Family ID: |
33303006 |
Appl. No.: |
10/810857 |
Filed: |
March 26, 2004 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60458943 |
Apr 1, 2003 |
|
|
|
60519795 |
Nov 14, 2003 |
|
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Current U.S.
Class: |
426/629 |
Current CPC
Class: |
A23C 11/103 20130101;
A23L 7/115 20160801; A23L 11/07 20160801; A23P 10/40 20160801; A23V
2002/00 20130101; A23C 11/06 20130101; A23L 33/22 20160801; A23L
25/30 20160801; A23L 7/198 20160801; A23L 11/05 20160801; A23V
2002/00 20130101; A23V 2250/5488 20130101 |
Class at
Publication: |
426/629 |
International
Class: |
A23L 001/36 |
Claims
What is claimed is:
1. A soya fiber particulate having a particle size in a range of
about 0.01 microns to about 100 microns, wherein at least about 50%
to about 100% of said soya fiber particulate has a size in a range
of about 0.01 microns to about 35 microns.
2. The soya fiber particulate of claim 1, wherein at least about
90% of said soya fiber particulate has a particle size in a range
of about 0.01 microns to about 75 microns.
3. The soya fiber particulate of claim 2, wherein at least about
80% of said soya fiber particulate has a particle size in a range
of about 0.01 microns to about 65 microns.
4. The soya fiber particulate of claim 3, wherein at least about
70% of said soya fiber particulate has a particle size in a range
of about 0.01 microns to about 55 microns.
5. The soya fiber particulate of claim 4, wherein at least about
60% of said soya fiber particulate has a particle size in a range
of about 0.01 microns to about 45 microns.
6. The soya fiber particulate of claim 1, wherein at least about
40% of said soya fiber particulate has a particle size in a range
of about 0.01 microns to about 25 microns.
7. The soya fiber particulate of claim 6, wherein at least about
30% of said soya fiber particulate has a particle size in a range
of about 0.01 microns to about 15 microns.
8. The soya fiber particulate of claim 7, wherein at least about
20% of said soya fiber particulate has a particle size in a range
of about 0.01 microns to about 10 microns.
9. The soya fiber particulate of claim 8, wherein at least about
10% of said soya fiber particulate has a particle size in a range
of about 0.01 microns to about 5 microns.
10. The soya fiber particulate of claim 1, wherein said soya fiber
particulate has a median particle size in a range of about 10
microns to about 20 microns.
11. The soya fiber particulate of claim 1, wherein said soya fiber
particulate remains stable for at least 6 months.
12. The soya fiber particulate of claim 11, wherein said soya fiber
particulate remains stable for at least 7 months.
13. The soya fiber particulate of claim 12, wherein said soya fiber
particulate remains stable for at least 8 months.
14. The soya fiber particulate of claim 13, wherein said soya fiber
particulate remains stable for at least 9 months.
15. The soya fiber particulate of claim 14, wherein said soya fiber
particulate remains stable for at least 10 months.
16. The soya fiber particulate of claim 15, wherein said soya fiber
particulate remains stable for at least 11 months.
17. The soya fiber particulate of claim 16, wherein said soya fiber
particulate remains stable for at least 1 year.
18. The soya fiber particulate of claim 1, wherein said soya fiber
particulate has a sedimentation of less than about 5% by volume
when centrifuged at a centrifugal force of at least 50 times the
force due to the earth's gravity for 5 minutes.
19. The soya fiber particulate of claim 18, wherein said soya fiber
particulate has a sedimentation of less than about 4% by volume
when centrifuged at a centrifugal force of at least 50 times the
force due to the earth's gravity for 5 minutes.
20. The soya fiber particulate of claim 19, wherein said soya fiber
particulate has a sedimentation of less than about 3% by volume
when centrifuged at a centrifugal force of at least 50 times the
force due to the earth's gravity for 5 minutes.
21. The soya fiber particulate of claim 20, wherein said soya fiber
particulate has a sedimentation of less than about 2% by volume
when centrifuged at a centrifugal force of at least 50 times the
force due to the earth's gravity for 5 minutes.
22. The soya fiber particulate of claim 21, wherein said soya fiber
particulate has a sedimentation of less than about 1% by volume
when centrifuged at a centrifugal force of at least 50 times the
force due to the earth's gravity for 5 minutes.
23. The soya fiber particulate of claim 22, wherein said soya fiber
particulate has a sedimentation of about 0% by volume when
centrifuged at a centrifugal force of a least 50 times the force
due to the earth's gravity for 5 minutes.
24. The soya fiber particulate of claim 1, wherein said soya is
selected from the group consisting of whole soybeans, full fat soy
flour, full fat soy flakes, partially defatted soy flour, partially
defatted soy flakes, defatted soy flour, defatted soy flakes,
refatted soy flour, refatted soy flakes, soy protein concentrate
and mixtures thereof.
25. A product comprising the soya fiber particulate of claim 1,
wherein said product is selected from the group consisting of: (a)
beverage; (b) dry mix; (c) milk product; (d) simulated milk
product; (e) tofu; (f) miso; (g) topping; (h) infant food; (i)
dessert; (j) snack; (k) flour product; (l) meat food product; (m)
simulated meat food product; and (n) pet food product.
26. A product comprising the soya fiber particulate of claim 1,
wherein said product is soymilk.
27. A product comprising the soya fiber particulate of claim 1,
wherein said product is a simulated milk product combined with a
milk product.
28. A product comprising the soya fiber particulate of claim 1,
wherein said product is a simulated meat food product combined with
a meat food product.
29. The product of claim 25, wherein said product remains stable
for at least 6 months.
30. The product of claim 29, wherein said product remains stable
for at least 7 months.
31. The product of claim 30, wherein said product remains stable
for at least 8 months.
32. The product of claim 31, wherein said product remains stable
for at least 9 months.
33. The product of claim 32, wherein said product remains stable
for at least 10 months.
34. The product of claim 33, wherein said product remains stable
for at least 11 months.
35. The product of claim 34, wherein said product remains stable
for at least 1 year.
36. The product of claim 25, wherein said product has a
sedimentation of less than about 5% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
37. The product of claim 36, wherein said product has a
sedimentation of less than about 4% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
38. The product of claim 37, wherein said product has a
sedimentation of less than about 3% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
39. The product of claim 38, wherein said product has a
sedimentation of less than about 2% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
40. The product of claim 39, wherein said product has a
sedimentation of less than about 1% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
41. The product of claim 40, wherein said product has a
sedimentation of about 0% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
42. The product of claim 25, wherein said soya is selected from the
group consisting of whole soybeans, full fat soy flour, full fat
soy flakes, partially defatted soy flour, partially defatted soy
flakes, defatted soy flour, defatted soy flakes, refatted soy
flour, refatted soy flakes, soy protein concentrate and mixtures
thereof.
43. A process for preparing the soya fiber particulate of claim 1,
wherein said process comprises: (a) grinding a dehulled soya to
yield a soya fiber particulate having a particle size in a range of
about 0.01 microns to about 100 microns, wherein at least about 50%
to about 100% of said soya fiber particulate has a size in a range
of about 0.01 microns to about 35 microns; (b) pasteurizing and/or
sterilizing said soya fiber particulate; and (c) homogenizing said
soya fiber particulate to yield a soya fiber particulate.
44. The process of claim 43, wherein said soya is selected from the
group consisting of whole soybeans, full fat soy flour, full fat
soy flakes, partially defatted soy flour, partially defatted soy
flakes, defatted soy flour, defatted soy flakes, refatted soy
flour, refatted soy flakes, soy protein concentrate and mixtures
thereof.
45. The process of claim 43, wherein said grinding comprises wet
grinding.
46. The process of claim 43, wherein said grinding comprises dry
grinding.
47. The process of claim 43, wherein said pasteurizing and/or
sterilizing comprises heating said soya fiber particulate to a
temperature in a range of about 50.degree. C. to about 175.degree.
C. for at least 4 seconds.
48. The process of claim 47, wherein said pasteurizing and/or
sterilizing comprises heating said soya fiber particulate to a
temperature in a range of about 65.degree. C. to about 155.degree.
C. for at least 4 seconds.
49. The process of claim 43, wherein said grinding yields soya
fiber particulate of a median particle size in a range of about 10
microns to about 20 microns.
50. The process of claim 43, wherein said grinding yields soya
fiber particulate wherein at least about 40% of said soya fiber
particulate has a particle size in a range of about 0.01 microns to
about 25 microns.
51. The process of claim 50, wherein said grinding yields soya
fiber particulate wherein at least about 30% of said soya fiber
particulate has a particle size in a range of about 0.01 microns to
about 15 microns.
52. The process of claim 51, wherein said grinding yields soya
fiber particulate wherein at least about 20% of said soya fiber
particulate has a particle size in a range of about 0.01 microns to
about 10 microns.
53. The process of claim 52, wherein said grinding yields soya
fiber particulate wherein at least about 10% of said soya fiber
particulate has a particle size in a range of about 0.01 microns to
about 5 microns.
54. The process of claim 43, wherein said grinding is performed by
a bead mill or a ball mill.
55. The process of claim 43, wherein said fiber particulate is
dehydrated.
56. The process of claim 55, wherein said fiber particulate is
spray-dried.
57. The soya fiber particulate made by the process of any of claims
43-56.
58. A product comprising the soya fiber particulate of claim 57,
wherein said product is selected from the group consisting of: (a)
beverage; (b) dry mix; (c) milk product; (d) simulated milk
product; (e) tofu; (f) miso; (g) topping; (h) infant food; (i)
dessert; (j) snack; (k) flour product; (l) meat food product; (m)
simulated meat food product; and (n) pet food product.
59. A product comprising the soya fiber particulate of claim 57,
wherein said product is soymilk.
60. A product comprising the soya fiber particulate of claim 57,
wherein said product is a simulated milk product combined with a
milk product.
61. A product comprising the soya fiber particulate of claim 57,
wherein said product is a simulated meat food product combined with
a meat food product.
62. The product of claim 58, wherein said product remains stable
for at least 6 months.
63. The product of claim 62, wherein said product remains stable
for at least 7 months.
64. The product of claim 63, wherein said product remains stable
for at least 8 months.
65. The product of claim 64, wherein said product remains stable
for at least 9 months.
66. The product of claim 65, wherein said product remains stable
for at least 10 months.
67. The product of claim 66, wherein said product remains stable
for at least 11 months.
68. The product of claim 67, wherein said product remains stable
for at least 1 year.
69. The product of claim 58, wherein said product has a
sedimentation of less than about 5% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
70. The product of claim 69, wherein said product has a
sedimentation of less than about 4% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
71. The product of claim 70, wherein said product has a
sedimentation of less than about 3% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
72. The product of claim 71, wherein said product has a
sedimentation of less than 2% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
73. The product of claim 72, wherein said product has a
sedimentation of less than about 1% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
74. The product of claim 73, wherein said product has a
sedimentation of about 0% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
75. The product of claim 58, wherein said soya is selected from the
group consisting of whole soybeans, full fat soy flour, full fat
soy flakes, partially defatted soy flour, partially defatted soy
flakes, defatted soy flour, defatted soy flakes, refatted soy
flour, refatted soy flakes, soy protein concentrated and mixtures
thereof.
76. A grain fiber particulate having a particle size in a range of
about 0.01 microns to about 100 microns, wherein at least about 50%
to about 100% of said grain fiber particulate has a size in a range
of about 0.01 microns to about 35 microns.
77. The grain fiber particulate of claim 76, wherein said grain is
selected from the group consisting of flax, sunflower, rice,
canola, corn, wheat, rapeseed, and lupin.
78. The grain fiber particulate of claim 76, wherein said grain is
selected from the group consisting of full fat grains, full fat
grain flour, full fat grain flakes, partially defatted grain flour,
partially defatted grain flakes, defatted grain flour, defatted
grain flakes, refatted grain flour, refatted grain flakes, grain
protein concentrate and mixtures thereof.
79. The grain fiber particulate of claim 76, wherein said grain
fiber particulate has a median particle size in a range of about 10
microns to about 20 microns.
80. The grain fiber particulate of claim 76, wherein said grain
fiber particulate remains stable for at least 6 months.
81. The grain fiber particulate of claim 80, wherein said grain
fiber particulate remains stable for at least 1 year.
82. The grain fiber particulate of claim 76, wherein said grain
fiber particulate has a sedimentation of less than about 5% by
volume when centrifuged at a centrifugal force of at least 50 times
the force due to the earth's gravity for 5 minutes.
83. The grain fiber particulate of claim 82, wherein said grain
fiber particulate has a sedimentation of about 0% by volume when
centrifuged at a centrifugal force of at least 50 times the force
due to the earth's gravity for 5 minutes.
84. A product comprising the grain fiber particulate of claim 76,
wherein said product is selected from the group consisting of: (a)
beverage; (b) dry mix; (e) milk product; (f) simulated milk
product; (e) tofu; (f) miso; (g) topping; (h) infant food; (i)
dessert; (j) snack; (k) flour product; (l) meat food product; (m)
simulated meat food product; and (n) pet food product.
85. The product of claim 84, wherein said grain is selected from
the group consisting of flax, sunflower, rice, canola, corn, wheat,
rapeseed, and lupin.
86. The product of claim 84, wherein said grain is selected from
the group consisting of full fat grains, full fat grain flour, full
fat grain flakes, partially defatted grain flour, partially
defatted grain flakes, defatted grain flour, defatted grain flakes,
refatted grain flour, refatted grain flakes, grain protein
concentrate and mixtures thereof.
87. The product of claim 84, wherein said product remains stable
for at least 6 months.
88. The product of claim 87, wherein said product remains stable
for at least 1 year.
89. The product of claim 84, wherein said product has a
sedimentation of less than about 5% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
90. The product of claim 89, wherein said product has a
sedimentation of about 0% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
91. A process for preparing the grain fiber particulate of claim
76, wherein said process comprises: (a) grinding grain seeds to
yield a grain fiber particulate having a particle size in a range
of about 0.01 microns to about 100 microns, wherein at least about
50% to about 100% of said grain fiber particulate has a size in a
range of about 0.01 to about 35 microns; (b) pasteurizing and/or
sterilizing said grain fiber particulate; and (c) homogenizing said
grain fiber particulate to yield a grain fiber particulate.
92. The process of claim 91, wherein said grain is selected from
the group consisting of flax, sunflower, rice, canola, corn, wheat,
rapeseed, and lupin.
93. The process of claim 91, wherein said grain is selected from
the group consisting of full fat grains, full fat grain flour, full
fat grain flakes, partially defatted grain flour, partially
defatted grain flakes, defatted grain flour, defatted grain flakes,
refatted grain flour, refatted grain flakes, grain protein
concentrate and mixtures thereof.
94. The grain fiber particulate made by the process of any of
claims 91-93.
95. A product comprising the grain fiber particulate of claim 94,
wherein said product is selected from the group consisting of: (a)
beverage; (b) dry mix; (e) milk product; (f) simulated milk
product; (d) tofu; (e) miso; (f) topping; (g) infant food; (h)
dessert; (i) snack; (j) flour product; (k) meat food product; (l)
simulated meat food product; and (m) pet food product.
96. The product of claim 95, wherein said grain is selected from
the group consisting of flax, sunflower, rice, canola, corn, wheat,
rapeseed, and lupin.
97. The product of claim 95, wherein said grain is selected from
the group consisting of full fat grains, full fat grain flour, full
fat grain flakes, partially defatted grain flour, partially
defatted grain flakes, defatted grain flour, defatted grain flakes,
refatted grain flour, refatted grain flakes, grain protein
concentrate and mixtures thereof.
98. The product of claim 95, wherein said product remains stable
for at least 6 months.
99. The product of claim 98, wherein said product remains stable
for at least 1 year.
100. The product of claim 95, wherein said product has a
sedimentation of less than about 5% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
101. The product of claim 100, wherein said product has a
sedimentation of about 0% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority under 35 U.S.C.
.sctn.119(e) to U.S. Provisional Patent Application No. 60/458,943,
filed Apr. 1, 2003, incorporated herein by reference in its
entirety, and to U.S. Provisional Patent Application No.
60/519,795, filed Nov. 14, 2003, incorporated herein by reference
in its entirety.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention is related to the field of processing
techniques used in the manufacture of soyfoods. The invention
provides methods for preparing a soya fiber particulate from
dehulled soybeans. The invention can be used to obtain a soya fiber
particulate having a particle size in a range of about 0.01 microns
to about 100 microns, wherein at least about 50% to about 100% of
the soya fiber particulate has a size in a range of about 0.01
microns to about 35 microns. The soya fiber particulate may be used
alone or as an ingredient in food products.
[0004] 2. Related Art
[0005] The soybean is the one of the few plant protein sources that
provides all eight essential amino acids. Soy protein is of the
highest quality, equal to that of meat and dairy products, but
without the cholesterol and high levels of saturated fat. In
addition, the soybean has a higher amount of protein than other
beans. Research has revealed many possible health benefits that may
be achieved from the consumption of food products containing soy
protein. The bioactive molecules occurring naturally in soy protein
have antioxidant activities, which enhance the immune system, the
body's defense against a wide range of diseases. For example, soy
protein may play a role in the reduction of the risk of developing
cardiovascular disease, including preventing heart attack, stroke,
and high blood pressure. Soy protein, which is contained within
soya fiber particulates, may also play a role in the reduction of
the risk of developing kidney disease, various cancers and
diabetes. Soy protein may also help protect against the development
of osteoporosis and promote weight management. Because of these and
other potential health effects, the commercial demand for soya
fiber particulates is expected to rise rapidly.
[0006] Soymilk, an aqueous extraction of soybeans, is used as a
base in a wide variety of products. There are already a few
reported processing techniques used in the manufacture of soymilk.
A traditional method for soymilk production involves cleaning and
then soaking whole, undehulled soybeans in cold water, rinsing the
soaked soybeans, grinding the rinsed soybeans with additional fresh
water into a coarse slurry, heating and then centrifuging the
slurry, retaining the soluble soymilk fraction and disposing of the
okara residue, also described as soymilk pulp or cell wall
debris.
[0007] One disadvantage of traditional methods for soymilk
production is the presence of an undesirable beany flavor, odor,
and color. In order to improve the flavor of soymilk, alternate
methods include heating and/or blanching for the inactivation of
the enzymes that are responsible for the undesirable beany flavor
and subsequent extraction of soluble constituents. For example,
U.S. Pat. No. 4,039,696 describes a process for preparing a
milk-like product from whole soybeans by hot aqueous alkaline
blanching and centrifugation. U.S. Pat. No. 4, 971,825 describes a
process for producing soybean milk which involves crushing, rather
than grinding, soybeans in aqueous hot medium followed by soy
protein extraction. U.S. Pat. No. 4,992,294 discloses a method of
producing soybean milk by boiling soybeans and straining the boiled
solution. U.S. Pat. No. 5,945,151 describes a process for producing
a soymilk which involves heating a soybean paste. U.S. Pat. No.
4,186,218 describes a process of improving denatured soy protein by
superheating and/or alcohol extraction.
[0008] Other methods for eliminating undesirable odors from soymilk
include fermentation. For example, U.S. Pat. No. 3,971,843
describes a process for eliminating a bean odor from a soymilk by
fermentation and distillation under reduced pressure. U.S. Pat. No.
4,664,919 describes a process for producing a liquid-like lactic
acid soymilk drinks by inoculating filtered pulverized soybeans
with Streptococus sojalactis bacterium.
[0009] Soymilk produced according to traditional methods has a
grainy texture. Occasionally, this grainy texture is desirable. For
example, U.S. Pat. No. 6,413,557 describes a process for preparing
a textured soya beverage which includes blending soaked, rinsed,
and cooked soybeans with loose soybean hulls. However, a soymilk
composition with a smooth texture and pleasant mouthfeel is usually
preferable. In order to obtain a soymilk with a smooth texture,
alternate methods include the addition of enzymes to soybeans to
degrade proteinaceous, carbohydrate, and cellulosic constituents,
preventing sedimentation. For example, U.S. Pat. No. 3,941,890
describes a process for preparing soymilk from dehulled soybeans by
microwaving and adding suitable enzymatic material. U.S. Pat. No.
4,378,376 describes a process for producing a simulated milk
protein product by forming a neutralized aqueous slurry of a soya
protein material and dairy whey and then reacting the slurry with a
proteolytic enzyme. Other methods for obtaining a soymilk with a
smooth texture include multiple or extensive grinding steps. For
example, U.S. Pat. No. 5,807,602 describes a process for making a
finely divided soya product based on continuous milling,
superheating and flash evaporation. This method obtains soya
particles wherein 90% have a diameter of less than 85 microns and
50% have a diameter of less than 40 microns. U.S. Pat. No.
4,194,018 describes a process of preparing a soya composition from
soybeans yielding particulate in which the largest dimension does
not exceed 40 to 300 microns.
[0010] Finally, another disadvantage of traditional methods for
soymilk production is that the full nutritional quality of the
soybean is not maximized. In order to improve the nutritional
quality of soymilk, alternate methods include the use of acid or
acid salt to process soybeans; specifically to chelate various
soybean components. For example, U.S. Pat. No. 6,322,846 describes
a process for preparing soymilk and beverage compositions from
whole soybeans which involves the addition of at least one of an
acid and/or an acid salt. U.S. Pat. No. 4,389,425 describes a
process for preparing a bovine milk substitute which includes
grinding soybeans in the presence of an acidified water solution
followed by homogenization, desludging, and extraction.
[0011] Other methods for improving the nutritional quality of
soymilk involve extraction and/or filtration. For example, U.S.
Pat. No. 3,995,071 describes a process based on the aqueous
extraction of defatted soy flakes, basefication, and the removal of
insolubles. U.S. Pat. No. 4,091,120 describes a process for
preparing soya protein beverages by ultrafiltration purification
and precipitation.
[0012] All of these reported processes are unable to produce a soya
fiber particulate that has, simultaneously, a very smooth texture,
a high nutritional value and lacks a beany flavor. For example,
while the process disclosed in U.S. Pat. No. 4,194,018 produces a
soya composition of a somewhat improved texture, the largest
dimension of the product does not exceed 50 to 300 microns, meaning
that the composition still has a grainy mouthfeel and lacks the
stability for the prevention of sedimentation of the soy fiber
particulate during storage. Therefore, there is a great need for
improved, economical processes that provide very smooth soya fiber
particulates.
SUMMARY OF THE INVENTION
[0013] The invention is based on the surprising fact that soybeans
can be processed such that a soya fiber particulate having a
particulate size in a range of about 0.01 microns to about 100
microns is obtained. The soya fiber particulate of the invention
has a very smooth texture, because about 50% to about 100% of the
soya fiber particulate has a particle size in a range of about 0.01
microns to about 35 microns. The invention utilizes, rather than
disposes of, the okara, which contains high levels of fiber and
also comprises iron, calcium, protein, carbohydrate, thiamin,
riboflavin, and niacin. Therefore, in addition to its smooth
texture, the soya fiber particulate of the present invention is of
high nutritional quality. This utilization of the okara by the
processes of the present invention is highly economical, due to the
high disposal costs of okara incurred by other processes. Finally,
the soya fiber particulate of the present invention lacks a beany
flavor and has a high stability. The technology allows for the use
of this soya fiber particulate alone or as an ingredient in food
products.
[0014] It is to be understood that both the foregoing general
description and the following detailed description are exemplary
and explanatory only and are intended to provide further
explanation of the invention as claimed.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0015] Unless defined otherwise, all technical and scientific terms
used herein have the same meanings as commonly understood by one of
ordinary skill in the art to which this invention belongs. Although
any methods and materials similar or equivalent to those described
herein can be used in the practice or testing of the present
invention, the preferred methods and materials are hereinafter
described.
1. Definitions
[0016] Each of the foregoing definitions is illustrative, and is
not intended to be limiting.
[0017] Beverage: As used herein, the term "beverage" is taken to
include, for example, energy drink, sports drink, coffee, beverage
powder, liquid soymilk, powdered soymilk, soymilk and milk
replacer.
[0018] Cotyledon: As used herein, the term "cotyledon" means the
usable meat of the soybean. The complex carbohydrate component of
the soybean is contained in the cell walls of the cotyledon.
[0019] Dehulled: As used herein, the term "dehulled" means the
hulls of the soybeans, which are the outer layer of cells which
coat the cotyledons, have been removed. The hulls, which are highly
cellulosic and make up about 8% of the bean's total weight, may be
removed from soybeans by mechanical means, for example, by cracking
or crushing. The hulls, which have been removed from dry cracked
soybeans, may be separated from cotyledons by blowing.
Alternatively, hulls may be removed from cracked soybeans by
exposure to heat, for example, to boiling water. The hulls, which
have been removed from boiled soybeans, may be washed away from the
cotyledons by a stream of water and/or action of a stationary or a
moving object, for example, a brush.
[0020] Dehydrated: As used herein, the term "dehydrated" means to
remove water from or to make anhydrous.
[0021] Dessert: As used herein, the term "dessert" is taken to
include, for example, cakes, sponge cakes, wafers, confections,
pudding, cookies, sweet pastries, fillings, muffins, biscuits and
frozen desserts.
[0022] Dry mix: As used herein, the term "dry mix" is taken to
include, for example, flakes, breakfast cereal, soup mix, falafel
mix, pancake mix and cake mix.
[0023] Flour product: As used herein, the term "flour product" is
taken to include, for example, soy flour, breads, for example,
white bread and multigrain brain, buns, rolls, waffles, pancakes
and pasta products.
[0024] Grind: As used herein, the term "grind" is taken to include,
for example, chop, crumble, crush, disintegrate, granulate, grate,
mill, pestle, pound, powder and pulverize.
[0025] Infant food: As used herein, the term "infant food" is taken
to include, for example, infant formula.
[0026] Meat food product: As used herein, the term "meat food
product" is taken to include, for example, bologna, frankfurters,
burgers, sausage, luncheon, loaves, bacon, and meatballs. A meat
food product may be combined with a simulated meat food
product.
[0027] Milk product: As used herein, the term "milk product" is
taken to include, for example, a soymilk product, sour cream, ice
cream, whipped cream, yogurt, cheese, coffee whitener, coffee
creamer and cream cheese. A milk product may be combined with a
simulated milk product.
[0028] One, a or an: When the terms "one," "a," or "an" are used in
this disclosure, they mean "at least one" or "one or more," unless
otherwise indicated.
[0029] Simulated meat food product: As used herein, the term
"simulated meat food product" is taken to include, for example, a
meat alternative, meat analog, soy burger, soy bologna, soy
frankfurter, soy sausage, soy luncheon loaves, soy bacon and soy
meatball. A simulated meat food product may be combined with a meat
food product.
[0030] Simulated milk product: As used herein, the term "simulated
milk product" is taken to include, for example, a milk alternative,
milk analog, soymilk product, soy sour cream, soy ice cream, soy
whipped cream, soy yogurt, soy cheese, soy coffee whitener, soy
coffee creamer and soy cream cheese. A simulated milk product may
be combined with a milk product.
[0031] Snack: As used herein, the term "snack" is taken to include,
for example, energy bar, nutrition bar, protein bar, crackers,
doughnuts and chips. The term "snack" is also taken to include
extruded snacks, for example, cheese balls, cheese curls, and rice
pieces.
[0032] Soya fiber particulate: As used herein, the term "soya fiber
particulate" is taken to mean a suspension of ground soya. Suitable
soya include but is not limited to whole soybeans, full fat soy
flour, full fat soy flakes, partially defatted soy flour, partially
defatted soy flakes, defatted soy flour, defatted soy flakes,
refatted soy flour, refatted soy flakes, soy protein concentrate
and mixtures thereof. The ground soya may be suspended in water or
a water-based product. The soya fiber particulate may include, for
example, finely ground okara and cell wall debris. The soya fiber
particulate may be concentrated into a powder form by evaporation
or by dehydration. Alternatively, the soya fiber particulate may
remain in a liquid form.
[0033] Spray drying: As used herein, the term "spray drying" means
transforming a fluid medium into a dry-powdered or particulate
form. This is achieved by atomizing the fluid into a drying
chamber, where the liquid droplets are passed through a hot-air
stream. The objective is to produce a spray of high surface-to-mass
ratio droplets, and then to uniformly and quickly evaporate the
water. Evaporation keeps product temperature to a minimum, so
little high-temperature deterioration occurs.
[0034] The feed can be a solution, a suspension or a paste in the
simplest form. The dried product can be powdered, granulated or
agglomerated. The dry product form can be varied depending on the
feed, dryer design and process conditions. Spray drying delivers a
powder of specific particle size and moisture content regardless of
the dryer capacity or product heat sensitivity. In a continuous
operation, the spray-dryer delivers a highly controlled powder
quality with relatively easy control.
[0035] Topping: As used herein, the term "toppings" is taken to
include, for example, salad dressing, whipped toppings, sauce, soy
sauce and gravy.
[0036] Stability: As used herein, the term "stability" refers to
the ability of the fiber particulate to resist sedimentation and/or
stratification which occurs due to separation of the fiber
particles from the main liquid suspension. Thus, a fiber
particulate or a product comprising the fiber particulate that is
characterized as "stable" is one in which the fiber particles
remain suspended in the main liquid suspension for the shelf life
of the product.
2. Processes for Preparing a Soya Fiber Particulate
[0037] Various sources of soya fiber may be used to obtain the soya
fiber particulate of the present invention. Suitable soya include
but is not limited to whole soybeans, full fat soy flour, full fat
soy flakes, partially defatted soy flour, partially defatted soy
flakes, defatted soy flour, defatted soy flakes, refatted soy
flour, refatted soy flakes, soy protein concentrate and mixtures
thereof.
[0038] The disclosed invention provides a soya fiber particulate
having a particle size in a range of about 0.01 microns to about
100 microns, wherein at least about 50% to about 100% of said soya
fiber particulate has a size in a range of about 0.01 microns to
about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.01 microns to about 90 microns, wherein at least about 50% to
about 100% of said soya fiber particulate has a size in a range of
about 0.01 microns to about 35 microns. Another embodiment of the
invention provides a soya fiber particulate having a particle size
in a range of about 0.01 microns to about 85 microns, wherein at
least about 50% to about 100% of said soya fiber particulate has a
size in a range of about 0.01 microns to about 35 microns. Another
embodiment of the invention provides a soya fiber particulate
having a particle size in a range of about 0.01 microns to about 80
microns, wherein at least about 50% to about 100% of said soya
fiber particulate has a size in a range of about 0.01 microns to
about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.01 microns to about 75 microns, wherein at least about 50% to
about 100% of said soya fiber particulate has a size in a range of
about 0.01 microns to about 35 microns. Another embodiment of the
invention provides a soya fiber particulate having a particle size
in a range of about 0.01 microns to about 70 microns, wherein at
least about 50% to about 100% of said soya fiber particulate has a
size in a range of about 0.01 microns to about 35 microns. Another
embodiment of the invention provides a soya fiber particulate
having a particle size in a range of about 0.01 microns to about 65
microns, wherein at least about 50% to about 100% of said soya
fiber particulate has a size in a range of about 0.01 microns to
about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.01 microns to about 60 microns, wherein at least about 50% to
about 100% of said soya fiber particulate has a size in a range of
about 0.01 microns to about 35 microns. Another embodiment of the
invention provides a soya fiber particulate having a particle size
in a range of about 0.01 microns to about 55 microns, wherein at
least 50% to about 100% of said soya fiber particulate has a size
in a range of about 0.01 microns to about 35 microns. Another
embodiment of the invention provides a soya fiber particulate
having a particle size in a range of about 0.01 microns to about 50
microns, wherein at least about 50% to about 100% of said soya
fiber particulate has a size in a range of about 0.01 microns to
about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.01 microns to about 45 microns, wherein at least about 50% to
about 100% of said soya fiber particulate has a size in a range of
about 0.01 microns to about 35 microns. Another embodiment of the
invention provides a soya fiber particulate having a particle size
in a range of about 0.01 microns to about 40 microns, wherein at
least about 50% to about 100% of said soya fiber particulate has a
size in a range of about 0.01 microns to about 35 microns. Another
embodiment of the invention provides a soya fiber particulate
having a particle size in a range of about 0.01 microns to about 35
microns.
[0039] In one embodiment of the invention there is provided a soya
fiber particulate having a particle size in a range of about 0.01
microns to about 100 microns, wherein at least 50% to about 100% of
said soya fiber particulate has a size in a range of about 0.01
microns to about 35 microns. Another embodiment of the invention
provides a soya fiber particulate having a particle size in a range
of about 0.01 microns to about 100 microns, wherein at least about
90% of said soya fiber particulate has a size in a range of about
0.01 microns to about 75 microns. Another embodiment of the
invention provides a soya fiber particulate having a particle size
in a range of about 0.01 microns to about 100 microns, wherein at
least about 80% of said soya fiber particulate has a size in a
range of about 0.01 microns to about 65 microns. Another embodiment
of the invention provides a soya fiber particulate having a
particle size in a range of about 0.01 microns to about 100
microns, wherein at least about 70% of said soya fiber particulate
has a size in a range of about 0.01 microns to about 55 microns.
Another embodiment of the invention provides a soya fiber
particulate having a particle size in a range of about 0.01 microns
to about 100 microns, wherein at least about 60% of said soya fiber
particulate has a size in a range of about 0.01 microns to about 45
microns. Another embodiment of the invention provides a soya fiber
particulate having a particle size in a range of about 0.01 microns
to about 100 microns, wherein at least about 40% of said soya fiber
particulate has a size in a range of about 0.01 microns to about 25
microns. Another embodiment of the invention provides a soya fiber
particulate having a particle size in a range of about 0.01 microns
to about 100 microns, wherein at least about 30% of said soya fiber
particulate has a size in a range of about 0.01 microns to about 15
microns. Another embodiment of the invention provides a soya fiber
particulate having a particle size in a range of about 0.01 microns
to about 100 microns, wherein at least about 20% of said soya fiber
particulate has a size in a range of about 0.01 microns to about 10
microns. Another embodiment of the invention provides a soya fiber
particulate having a particle size in a range of about 0.01 microns
to about 100 microns, wherein at least about 10% of said soya fiber
particulate has a size in a range of about 0.01 microns to about 5
microns.
[0040] The disclosed invention also provides a soya fiber
particulate having a particle size in a range of about 0.04 microns
to about 100 microns, wherein at least 75% to about 90% of said
soya fiber particulate has a size in a range of about 0.04 to about
35 microns. The disclosed invention also provides processes for
preparing a soya fiber particulate. Furthermore, the invention
conveniently enables the practitioner to prepare products
comprising the soya fiber particulate of a very smooth texture and
of a high nutritional quality.
[0041] In one embodiment of the invention there is provided a soya
fiber particulate having a particle size in a range of about 0.04
microns to about 100 microns, wherein at least 75% to about 90% of
said soya fiber particulate has a size in a range of about 0.04 to
about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 90 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 85 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 80 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 75 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 70 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in range of about
0.04 microns to about 65 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 60 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 55 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 50 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 45 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 40 microns, wherein at least 75% to about 90%
of said soya fiber particulate has a size in a range of about 0.04
to about 35 microns. Another embodiment of the invention provides a
soya fiber particulate having a particle size in a range of about
0.04 microns to about 35 microns.
[0042] In another aspect of the invention, there is provided
products comprising the soya fiber particulate which include but
are not limited to beverages, dry mixes, milk products, tofu, miso,
toppings, infant food, desserts, snacks, flour products, meat food
products, simulated meat food products and pet food products.
[0043] In a preferred embodiment of the invention, there is
provided a process for preparing a soya fiber particulate. This
process comprises grinding dehulled soya to yield a soya fiber
particulate having a particle size in a range of about 0.01 microns
to about 100 microns, wherein at least about 50% to about 100% of
said soya fiber particulate has a size in a range of about 0.01
microns to about 35 microns, pasteurizing and/or sterilizing said
soya fiber particulate, and homogenizing said soya fiber
particulate to yield a soya fiber particulate. Preferably,
pasteurizing and/or sterilizing the soy fiber particulate is
accomplished by heating the soya fiber particulate to a temperature
in a range of about 50.degree. C. to about 175.degree. C. for at
least 4 seconds. Also preferably pasteurizing and/or sterilizing
the soy fiber particulate is accomplished by heating the soya fiber
particulate to a temperature in a range of about 65.degree. C. to
about 155.degree. C. for at least 4 seconds. In one embodiment, the
pasteurizing and/or sterilizing of the soya fiber particulate is
accomplished prior to homogenizing said soya fiber particulate. In
another embodiment, the homogenizing of the soya fiber particulate
is accomplished prior to pasteurizing and/or sterilizing said soya
fiber particulate.
[0044] In a preferred embodiment, the grinding step useful to the
process of the present invention yields soya fiber particulate of a
median particle size in a range of about 10 microns to about 20
microns. Preferably, at least about 40% of the soya fiber
particulate yielded by the grinding step of the present invention
has a particle size in a range of about 0.01 microns to about 25
microns. Also preferred, at least about 30% of the soya fiber
particulate yielded by the grinding step of the present invention
has a particle size in a range of about 0.01 microns to about 15
microns. Also preferred, at least about 20% of the soya fiber
particulate yielded by the grinding step of the present invention
has a particle size in a range of about 0.01 microns to about 10
microns. Also preferred, at least about 10% of the soya fiber
particulate yielded by the grinding step of the present invention
has a particle size in a range of about 0.01 microns to about 5
microns.
[0045] In one embodiment, the grinding comprises wet grinding. In
another embodiment, the grinding comprises dry grinding. In a
specific embodiment, the grinding is performed by a bead mill. In
another specific embodiment, the grinding is performed by a ball
mill. In a further embodiment, the soya fiber is ground in an
apparatus selected from, but in no way limited to, the group
consisting of a vibratory mill, an agitator mill, an attrition
mill, a roller ball mill, a planetary mill, a hammer mill, a
toothed disc mill, a cone mill, a sand mill and a shearing wet mill
with a rotor and stator arrangement.
[0046] In another preferred embodiment of the invention, there is
provided a process for preparing a soya fiber particulate. This
process comprises grinding dehulled soybeans to yield a soya fiber
particulate having a particle size in a range of about 0.04 microns
to about 100 microns, wherein at least 75% to about 90% of said
soya fiber particulate has a range of about 0.04 to about 35
microns; heating the soya fiber particulate to a temperature in a
range of about 65.degree. C. to about 155.degree. C. for at least 4
seconds; cooling the processed soya fiber particulate to a
temperature in a range of about 60.degree. C. to about 100.degree.
C.; and homogenizing the cooled soya fiber particulate to yield a
soya fiber particulate.
[0047] In a preferred embodiment, the grinding step useful to the
process of the present invention yields soya fiber particulate of a
median particle size in a range of about 10 microns to about 20
microns. Preferably, at least about 75% to about 90% of the soya
fiber particulate yielded by the grinding step of the present
invention has a particle size in a range of about 0.04 microns to
about 35 microns. Also preferred, at least about 50% to about 75%
of the soya fiber particulate yielded by the grinding step of the
present invention has a particle size in a range of about 0.04
microns to about 25 microns. Also preferred, at least about 25% to
about 50% of the soya fiber particulate yielded by the grinding
step of the present invention has a particle size in a range of
about 0.04 microns to about 15 microns. Also preferred, at least
about 10% to about 25% of the soya fiber particulate yielded by the
grinding step of the present invention has a particle size in a
range of about 0.04 microns to about 5 microns.
[0048] In a specific embodiment, the grinding step is performed by
a bead mill. In another specific embodiment, the grinding step is
performed by a ball mill. In a further embodiment, the soya fiber
ground is an apparatus selected from, but in no way limited to, the
group consisting of a vibratory mill, an agitator mill, an
attrition mill, a roller ball mill, a planetary mill, a hammer
mill, a toothed disc mill, a cone mill, a sand mill and a shearing
wet mill with a rotor and stator arrangement.
[0049] In another preferred aspect of the invention, there is
provided a process for preparing a soya fiber particulate. This
process comprises wet grinding dehulled soybeans to yield a soya
fiber particulate having a particle size in a range of about 0.04
microns to about 100 microns, wherein at least 75% to about 90% of
said soya fiber particulate has a size in a range of about 0.04 to
about 35 microns; heating the soya fiber particulate to a
temperature in a range of about 65.degree. C. to about 155.degree.
C. for at least 4 seconds; cooling the processed soya fiber
particulate to a temperature in a range of about 60.degree. C. to
about 100.degree. C.; and homogenizing the cooled soya fiber
particulate to yield a soya fiber particulate.
[0050] In a preferred embodiment, the wet grinding step useful to
the process of the present invention yields soya fiber particulate
of a median particle size in a range of about 10 microns to about
20 microns. Preferably, at least about 75% to about 90% of the soya
fiber particulate yielded by the wet grinding step of the present
invention has a particle size in a range of about 0.04 microns to
about 35 microns. Also preferred, at least about 50% to about 75%
of the soya fiber particulate yielded by the wet grinding step of
the present invention has a particle size in a range of about 0.04
microns to about 25 microns. Also preferred, at least about 25% to
about 50% of the soya fiber particulate yielded by the wet grinding
step of the present invention has a particle size in a range of
about 0.04 microns to about 15 microns. Also preferred, at least
about 10% to about 25% of the soya fiber particulate yielded by the
wet grinding step of the present invention has a particle size in a
range of about 0.04 microns to about 5 microns.
[0051] In a specific embodiment, the wet grinding step is performed
by a bead mill. In another specific embodiment, the wet grinding
step is performed by a ball mill. In a further embodiment, the soya
fiber is ground in an apparatus selected from, but in no way
limited to, the group consisting of a vibratory mill, an agitator
mill, an attrition mill, a roller ball mill, a planetary mill, a
hammer mill, a toothed disc mill, a cone mill, a sand mill and
shearing wet mill with a rotor and stator arrangement.
[0052] In another preferred aspect of the invention, there is
provided a process for preparing a soya fiber particulate. This
process comprises dry grinding dehulled soybeans to yield a soya
fiber particulate having a particle size in a range of about 100
microns to about 300 microns, wherein at least 75% to about 90% of
said soya fiber particulate has a size in a range of about 100 to
about 200 microns; heating the soya fiber particulate to a
temperature in a range of about 65.degree. C. to about 155.degree.
C. for at least 4 seconds; cooling the processed soya fiber
particulate to a temperature in a range of about 60.degree. C. to
about 100.degree. C.; and homogenizing the cooled soya fiber
particulate to yield a soya fiber particulate.
[0053] In a preferred embodiment, the dry grinding step useful to
the process of the present invention yields soya fiber particulate
of a median particle size in a range of about 10 microns to about
20 microns. Also preferred, at least about 75% to about 90% of the
soya fiber particulate has a particle size in a range of about 0.04
microns to about 35 microns. Also preferred, at least about 50% to
about 75% of the soya fiber particulate has a particle size in a
range of about 0.04 microns to about 25 microns. Also preferred, at
least about 25% to about 50% of the soya fiber particulate has a
particle size in a range of about 0.04 microns to about 15 microns.
Also preferred, at least about 10% to about 25% of the soya fiber
particulate has a particle size in a range of about 0.04 microns to
about 5 microns.
[0054] In a specific embodiment, the dry grinding step is performed
by a bead mill. In another specific embodiment, the dry grinding
step is performed by a ball mill. In a further embodiment, the soya
fiber is ground in an apparatus selected from, but in no way
limited to, the group consisting of a vibratory mill, an agitator
mill, an attrition mill, a roller ball mill, a planetary mill, a
roller ball mill, a planetary mill, a hammer mill, a toothed disc
mill, a cone mill, a sand mill and a shearing wet mill with a rotor
and stator arrangement.
[0055] In a specific embodiment of the processes for preparing a
soya fiber particulate, the soya fiber particulate is heated to a
temperature in a range of about 65.degree. C. to about 155.degree.
C. for at least 4 seconds. In another specific embodiment, the soya
fiber particulate is heated to a temperature in a range of about
65.degree. C. to about 155.degree. C. for at least 6 seconds. In
another specific embodiment, the soya fiber particulate is headed
to a temperature in a range of about 65.degree. C. to about
155.degree. C. for at least 10 seconds. In another specific
embodiment, the soya fiber particulate is heated to a temperature
in a range of about 65.degree. C. to about 155.degree. C. for at
least 15 seconds. In another specific embodiment, the soya fiber
particulate is heated to a temperature in a range of about
65.degree. C. to about 155.degree. C. for at least 20 seconds. In
another specific embodiment, the soya fiber particulate is heated
to a temperature in a range of about 65.degree. C. to about
155.degree. C. for at least 30 seconds. In another specific
embodiment, the soya fiber particulate is heated to a temperature
in a range of about 65.degree. C. to about 155.degree. C. for at
least 45 seconds. In another specific embodiment, the soya fiber
particulate is heated to a temperature in a range of about
65.degree. C. to about 155.degree. C. for at least 60 seconds. In
another specific embodiment, the soya fiber particulate is heated
to a temperature in a range of about 65.degree. C. to about
155.degree. C. for at least 5 min. In another specific embodiment,
the soya fiber particulate is heated to a temperature in a range of
about 65.degree. C. to about 155.degree. C. for at least 10 min. In
another specific embodiment, the soya fiber particulate is heated
to a temperature in a range of about 65.degree. C. to about
155.degree. C. for at least 30 min. In another specific embodiment,
the soya fiber particulate is heated to a temperature in a range of
about 65.degree. C. to about 155.degree. C. for at least 1 hr. In
another specific embodiment, the soya fiber particulate is heated
to a temperature in a range of about 65.degree. C. to about
155.degree. C. for at least 3 hr.
[0056] The processes of preparing a soya fiber particulate
according to the invention have the further advantage that they are
carried out continuously. Alternatively, some of the steps in the
processes of preparing a soya fiber particulate according to the
invention may be carried out in batches.
[0057] In a specific embodiment of the invention, the soya fiber
particulate is cooled and packaged. In another specific embodiment,
the soya fiber particulate is dehydrated. In another specific
embodiment, the soya fiber particulate is spray-dried.
[0058] The products comprising the soya fiber particulate of the
present invention include fermented soy products, for example,
tempheh, miso, soy sauces, natto and fermented tofu and other
fermented soymilk products. Additional fermentation steps well
known to one of ordinary skill in the art may be carried out in
addition to the process of the present invention in order to obtain
these fermented products. Alternatively, the products comprising
the soya fiber particulate of the present invention include
nonfermented soy products, for example, whole soy flour, soymilk
and soymilk products, tofu, okara and yuba.
[0059] Another advantage of the present invention is the high
stability of the soya fiber particulate and products comprising the
soya fiber particulate. The small particle size of the soya fiber
particulate as well as the grinding in the process of the present
invention are believed to enhance the stability of the soya fiber
particulate. The grinding involved in the process of the present
invention disrupts and opens up the fiber particles such that water
or a water based liquid is allowed into the intracellular spaces.
This leads to a higher viscosity in the soya fiber particulate,
which, along with the small particle sizes of the fibers, provides
a soya fiber particulate that is very stable. Preferably, the soya
fiber particulate and products comprising the soya fiber
particulate remain stable for at least 6 months. Also preferably,
the soya fiber particulate and products comprising the soya fiber
particulate remain stable for at least 7 months. Also preferably,
the soya fiber particulate and products comprising the soya fiber
particulate remain stable for at least 8 months. Also preferably,
the soya fiber particulate and products comprising the soya fiber
particulate remain stable for at least 9 months. Also preferably,
the soya fiber particulate and products comprising the soya fiber
particulate remain stable for at least 10 months. Also preferably,
the soya fiber particulate and products comprising the soya fiber
particulate remain stable for at least 11 months. Also preferably,
the soya fiber particulate and products comprising the soya fiber
particulate remain stable for at least 1 year.
[0060] In a preferred embodiment, the soya fiber particulate and
products comprising the soya fiber particulate have a sedimentation
of less than about 5% by volume when centrifuged at a centrifugal
force of at least 50 times the force due to the earth's gravity for
5 minutes. Preferably, the soya fiber particulate and products
comprising the soya fiber particulate have a sedimentation of less
than about 4% by volume when centrifuged at a centrifugal force of
at least 50 times the force due to the earth's gravity for 5
minutes. Also preferably, the soya fiber particulate and products
comprising the soya fiber particulate have a sedimentation of less
than about 3% by volume when centrifuged at a centrifugal force of
at least 50 times the force due to the earth's gravity for 5
minutes. Also preferably, the soya fiber particulate and products
comprising the soya fiber particulate have a sedimentation of less
than about 2% by volume when centrifuged at a centrifugal force of
at least 50 times the force due to the earth's gravity for 5
minutes. Also preferably, the soya fiber particulate and products
comprising the soya fiber particulate have a sedimentation of less
than about 1% by volume when centrifuged at a centrifugal force of
at least 50 times the force due to the earth's gravity for 5
minutes. Also preferably, the soya fiber particulate and products
comprising the soya fiber particulate have a sedimentation of about
0% by volume when centrifuged at a centrifugal force of at least 50
times the force due to the earth's gravity for 5 minutes.
[0061] Other grains can also be used to obtain a fiber particulate
similar to the soya fiber particulate in the present invention.
Such grains include but are not limited to flax, sunflower, rice,
canola, corn, wheat, rapeseed, and lupin. Other suitable sources of
grain fiber include but are not limited to full fat grains, full
fat grain flour, full fat grain flakes, partially defatted grain
flour, partially defatted grain flakes, defatted grain flour,
defatted grain flakes, refatted grain flour, refatted grain flakes,
grain protein concentrate and mixtures thereof. The grains can be
used in the method of the present invention to produce grain fiber
particulates having the same advantages as the soya fiber
particulate of the present invention. In one embodiment, the grain
fiber particulate has a particle size in a range of about 0.01
microns to about 100 microns, wherein at least about 50% to about
100% of said grain fiber particulate has a size in a range of about
0.01 microns to about 35 microns. In another embodiment, the grain
fiber particulate has a median particle size in a range of about 10
microns to about 20 microns.
[0062] In another aspect of the invention, there is provided
products comprising the grain fiber particulate which include but
are not limited to beverages, dry mixes, milk products, tofu, miso,
toppings, infant food, desserts, snacks, flour products, meat food
products, simulated meat food products and pet food products.
[0063] Another aspect of the invention also provides a process for
preparing the grain fiber particulate, comprising grinding grain
seeds to yield a grain fiber particulate having a particle size in
a range of about 0.01 microns to about 100 microns, wherein at
least about 50% to about 100% of said grain fiber particulate has a
size in a range of about 0.01 to about 35 microns, pasteurizing
and/or sterilizing said grain fiber particulate, and homogenizing
said grain fiber particulate to yield a grain fiber particulate.
Preferably, the grain fiber particulate and products comprising
said grain fiber particulate remain stable for at least 6 months.
Also preferably, the grain fiber particulate and products
comprising said grain fiber particulate remain stable for at least
1 year. Also preferably, the grain fiber particulate and products
comprising said grain fiber particulate have a sedimentation of
less than about 5% by volume when centrifuged at a centrifugal
force of at least 50 times the force due to the earth's gravity for
5 minutes. Also preferably, the grain fiber particulate and
products comprising said grain fiber particulate have a
sedimentation of about 0% by volume when centrifuged at a
centrifugal force of at least 50 times the force due to the earth's
gravity for 5 minutes.
[0064] The following examples are illustrative only and are not
intended to limit the scope of the invention as defined by the
appended claims. It will be apparent to those skilled in the art
that various modifications and variations can be made in the
methods of the present invention without departing from the spirit
and scope of the invention. Thus, it is intended that the present
invention covers the modifications and variations of this invention
provided they come within the scope of the appended claims and
their equivalents.
EXAMPLES
Example 1
Wet Milling Bean Cracks
[0065] 3500 grams of organic white hylum soybeans were cleaned.
[0066] The beans were cracked and dehulled yielding about 3250
grams of bean cracks.
[0067] The bean cracks were added to 18,000 grams of 95.degree. C.
water.
[0068] The slurry was run through a Boston Shearpump Model BSP
37-3.
[0069] The resulting slurry was then run through two times a
Premier Supermill SM 15. at 5.0 gallons per hour with 1.2-1.7
Zirconox beads at a mill speed of 2700 feet per minute.
[0070] The product was then jet cooked at 115.degree. C. for 60
seconds, flash cooled under a pressure of 380 mm of mercury to a
temperature of 82.degree. C.
[0071] The product was then homogenized at 510 bar on the first
stage and 34 bar on the second stage to a total of 544 bar of an
APV Rannie 10.38 homogenizer.
[0072] The product was then spray dried on a tall form dryer with
an air inlet temperature of 232.degree. C. and an air outlet
temperature of 82.degree. C.
[0073] Results gave a soymilk product after standard dairy
processing that was smooth and without off beany, grassy, or
oxidized flavors. The product was smooth in the mouth without being
astringent or gritty.
[0074] The particle sizes of the soya fiber particulates were such
that the mean particle size was about 22 microns and 90% of the
particles were less than 44 microns.
Example 2
Dry Milling Bean Cracks
[0075] The beans are cracked and dehulled yielding about 3250 grams
of bean cracks.
[0076] The bean cracks are dry ground with a Bauermeister universal
mill and the resulting powder is added to 18,000 grams of
95.degree. C.
[0077] The resulting slurry is then run through two times a Premier
Supermill SM 1.5 at 5.0 gallons per hour with 1.2-1.7 Zirconox
beads at a mill speed of 2700 feet per minute.
[0078] The product was then jet cooked at 115.degree. C. for 60
seconds, flash cooled under a pressure of 380 mm of mercury to a
temperature of 82.degree. C.
[0079] The product was then homogenized at 510 bar on the first
stage and 34 bar on the second stage to a total of 544 bar of an
APV Rannie 10.38 homogenizer.
[0080] The product was then sprayed dried on a tall form dryer with
an air inlet temperature of 232.degree. C. and an air outlet
temperature of 82.degree. C.
[0081] Results gave a soymilk product after standard dairy
processing that was smooth and without off beany, grassy, or
oxidized flavors. The product was smooth in the mouth without being
astringent or gritty.
[0082] The particle sizes of the soya fiber particulates were such
that the mean particle size was about 24 microns and 90% of the
particles were less than 45 microns.
Example 3
Soya Fiber Particulate Particle Sizes
[0083] Soymilk was made with the soya fiber particulate produced in
Example 1. The size of particles in the soymilk was determined, as
shown in Table 1.
1TABLE 1 Soymilk particle size % Soya Fiber Particulate Particle
Diameter (microns) 10 3.4 25 8.3 50 17.6 75 31.3 90 46.4 95 57 100
105
Example 4
Whole Bean Soymilk Stability and Soy Fiber Particulate
Stability
[0084] The stability of the soymilk was demonstrated by
centrifuging two soymilks. The first soymilk is produced as in
Example 1, and then reconstituted ultra high temperature pasturized
at 140.degree. C. for 4 seconds, homogenized at 170 bar and cooled
to 4.degree. C. The second soymilk was a commercial product of
similar composition but produced by dry gringing and had a particle
size range between 0.5 microns to 350 microns. It was also
reconstituted and processed as the first soymilk before testing for
stability.
[0085] The stability test was made using an IEC Centra GP8
centrifuge. Samples were measured into 50-milliliter centrifuge
tubes. The samples were placed in the centifuge and centrifuged at
500 rpm for 5 minutes.
[0086] The results show that the product produced by Example 1 (the
first soymilk) does not show a significant amount of sedimentation
whereas the commercial product produced by dry grinding (the second
soymilk) showed 5% by volume sedimentation.
[0087] The products were then examined under a light microscope.
The product produced by Example 1 showed particles that were
smaller and had voids while the dry ground commercial product
showed larger particles that were more crystalline in
structure.
Example 5
Defatted Soy Flakes Soymilk Stability and Soy Fiber Particulate
Stability
[0088] The stability of the soymilk was demonstrated by
centrifuging a soymilk made with defatted soy flakes using the
process described in Example 1. Defatted soy flakes (NUTRISOY 7B
Flakes, commercially available from Archer Daniels Midland Company
of Decatur, Ill.) are processed in the same manner as the bean
cracks according to Example 1. Specifically, 15,000 grams of
defatted soy flakes were mixed with 85,000 grams of 95.degree. C.
water to produce a slurry. The resulting slurry was then run
through two times a Premier Supermill SM 15. at 5.0 gallons per
hour with 1.2-1.7 Zirconox beads at a mill speed of 2700 feet per
minute. The product was jet cooked at 115.degree. C. for 60
seconds, flash cooled under a pressure of 380 mm of mercury to a
temperature of 82.degree. C. The product was then homogenized at
510 bar on the first stage and 34 bar on the second stage to a
total of 544 bar of an APV Rannie 10.38 homogenizer. Next, the
product was spray dried on a tall form dryer with an air inlet
temperature of 232.degree. C. and an air outlet temperature of
82.degree. C. To produce the soymilk product, the dried product was
then reconstituted, ultra high temperature pasteurized at
140.degree. C. for 4 seconds, homogenized at 170 bar and cooled to
4.degree. C.
[0089] Stability of the soymilk product was measured using an IEC
Centra GP8 centrifuge. Samples were deposited into 50-milliliter
centrifuge tubes. The samples were placed in the centrifuge and
centrifuged at 500 rpm for 5 minutes.
[0090] The result show that the product produced by this method
with defatted soy flakes does not show a significant amount of
sedimentation.
[0091] The product was then examined under a light microscope. The
product produced with defatted soy flakes by Example 1 showed
particles that were small and had voids.
Example 6
Flax Fiber Particulate
[0092] Other grains were also run using the procedure of Example 1.
For example, 30 pounds whole flax seed was added to 300 pounds of
95.degree. C. water. The product was then run through a shear pump
which had three grinding heads. A shear pump is a rotor and stator
type system which reduces the particle size to approximately
150-200 microns. The product is then run through the bean mill,
homogenized, pasteurized and spray dried. Upon reconstitution, the
particles' size ranged between 0.04 microns and 95 microns with 80%
of the particles being between 0.04 microns and 35 microns.
[0093] All patents and publications referred to herein are
expressly incorporated by reference in their entirety.
* * * * *