Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1996-02-22
1998-09-15
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426518, 426519, 426521, 426634, A23L 120
Patent
active
058076026
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention provides a process for the preparation of a finely divided hydrated soya product incorporating all the components of dehulled soya beans, intended to be used as a nutritional ingredient in food products such as nutritional milk substitute beverages or as a functional ingredient, for example in ice cream.
BACKGROUND ART
U.S. Pat. No. 4,409,256 describes a process for obtaining a soya milk in which whole non-dehulled beans are subjected to dry milling, water is added to form a slurry, this slurry is heat treated with steam to inactivate the anti-trypsin factors, and cooling is carried out with (flash) evaporation of water if the process is put into operation discontinuously, or by means of a heat exchanger if it is put into operation continuously. The suspension is then centrifuged to separate the hulls and the product obtained is dried.
U.S. Pat. No. 4,194,018 describes a process for obtaining an aqueous soya suspension in which dehulled soya beans are subjected to an initial coarse milling in the presence of water, to heat treatment with steam to inactivate the anti-trypsin factors, to cooling with (flash) evaporation and to a second fine milling. A finely divided aqueous soya suspension is then obtained without the necessity for separating a residue incorporating insolubles.
Compared with existing processes for preparing soya milk in which there is always a stage where insolubles are separated, the two aforementioned processes enable all the soya bean to be used, without the non-solubilized residue being rejected, which enables an appreciable nutritional and economic gain to be achieved. However, in the process according to U.S. Pat. No. 4,409,256, the fact of operating with non-dehulled whole beans makes it essential to remove the hulls after heat treatment, which leads to a substantial loss of other components during this operation. Moreover, the process according to U.S. Pat. No. 4,194,018 calls for a second milling with a ball mill after heat treatment, which is very onerous.
As has been seen, obtaining these finely divided soya products of the soya milk type presents a problem that has not yet been resolved by the prior art. It is desirable to be able to use all the soya bean, with the exception of the hull, whilst however attempting to minimize losses of valuable nutritional fractions and reduce production costs, at the same time preserving a perfectly smooth texture and an agreeable non-oxidized taste.
SUMMARY OF THE INVENTION
The object of the present invention is to solve this problem and describes a process for the continuous preparation of a finely divided hydrated soya product incorporating all the components of the dehulled soya bean, wherein:
a) soya beans are dehulled dry,
b) the said beans are milled continuously for a short period in the presence of hot water,
c) this milled material is heat treated at a temperature above 148.degree. C., the minimum residence time at 148.degree. C. being 30 sec and the minimum residence time at higher temperatures being shorter and d) this suspension is immediately passed through a back-pressure valve.
It is of course understood that according to the invention, heat treatment is carried out at a temperature and for a period that do not have adverse consequences for the organoleptic properties. At 148.degree. C., it is preferable to operate between 30 sec and 3 min.
As regards the upper temperature limit, this is not critical and is only limited by the organoleptic consequences.
It is preferable to operate at a temperature of up to 170.degree. C., in which case the minimum treatment time is about 5 sec.
DETAILED DESCRIPTION OF THE INVENTION
The dry dehulling operation is important and should be carried out with the minimum damage to the two cotyledons, since it is essential for obtaining a smooth suspension that is not rasping to the tongue.
In a second stage, the raw material, comprising dehulled soya beans, is milled in the presence of water. This milling is carried out at a temperature of 60.degree.-100.de
REFERENCES:
patent: 3640723 (1972-02-01), Uhlig et al.
patent: 3640725 (1972-02-01), Sherba et al.
patent: 3941890 (1976-03-01), Drachenberg
patent: 3958015 (1976-05-01), Gay
patent: 4119733 (1978-10-01), Hsieh et al.
patent: 4194018 (1980-03-01), Hodel et al.
patent: 4362759 (1982-12-01), Harris
patent: 4409256 (1983-10-01), Johnson et al.
Patent Abstracts of Japan, vol. 186, No. 62 (C-1287), 14 Dec. 1994, 06 261706, 20 Sep. 1994.
Beutler Ernst
Bodenstab Stefan
Gredt-Vogel Brigitte
Groux Michel John Arthur
Kuslys Martinas
Nestec S.A.
Pratt Helen
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