Soy-containing nutrition supplement and process

Details Soy-containing nutrition supplement and process Soy-containing nutrition supplement and process

2000-05-30

2002-07-02

Witz, Jean C. (Department: 1651)

Drug, bio-affecting and body treating compositions

Plant material or plant extract of undetermined constitution...

Containing or obtained from leguminosae

C426S634000, C426S507000, C426S508000, C426S656000

Reexamination Certificate

active

06413557

ABSTRACT:

BACKGROUND OF THE INVENTION
The present invention relates to a texturized soy beverage base which includes the soybean hulls and phytonutrients, and to processes for the preparation thereof.
For several decades, particularly in the 1960's and 1970's, numerous studies were conducted to discover the chemistry of the formation of beany flavor during the preparation of soy products. It was found that the characteristic flavor of soy milk in particular, and soy products, in general, results mainly from peroxidation of polyunsaturated fatty acids or esters catalyzed by an enzyme known as lipooxygenase (Wilkens et al. 1967; Wilkens and Lin 1970; Nelson et al. 1971, 1976).
The reaction produces many volatile compounds that can be identified by gas chromatography. Most of these volatile compounds are reported to be ketones, aldehydes, and alcohols, and many of them impart undesirable flavor.
Soymilk is a water extract, so, in some processing steps, water must be incorporated into beans. There are several ways to do so. Most commercial as well as traditional methods involve soaking beans overnight until fully hydrated and then grinding the soaked beans with additional fresh water. The benefits of soaking include reducing the power input required for grinding, causing much less wear on the millstones or blades, leaching out some oligosaccharides, enabling better dispersion and suspension of the solids during extraction, decreasing cooking time, and increasing yields.
The disadvantages of soaking include losses of water soluble solids and induction of biological changes. Lo et al. (1968) studied the effects of soaking soybeans before extraction on the chemical composition of leached solids and soymilk made from soaked beans. They found that as the soaking time increased, larger quantities of water soluble solids leached into the soaking water, including nonprotein nitrogen compounds, soluble sugars, and minerals. On the average, soaking beans for 24 hr resulted in a 5% loss, whereas 72-hr soaking led to a 10% loss of solids. They also observed mild metabolic changes as a result of soaking. Regardless of these changes, they found no measurable difference in the gross composition of the soymilks made from beans soaked for 16 hr (overnight) and 72 hr, although they did not compare these milks with that from unsoaked beans. Soaking also induces hydrolysis of isoflavone aglucones to their glucoside forms, resulting in development of objectionable aftertaste of soymilk (Matsuura et al. 1989).
There are methods for bypassing the soaking stage. Some, such as the hot grinding method, accomplish hydration and grinding in one step. Others make soymilk by first grinding dry soybeans and then blending the flour with water. For example, Hand et al. (1964) reported a method involving dehulling and grinding of dried soybeans followed by slurrying the powder with water. The resultant milk contained about 90% of the total solids. Some commercial processors, such as one in Hong Kong which mass-produces Vitasoy and Taishi Foods Ltd. of Japan, follow Hand et al. by using dry-ground soy flour. In addition, Mustakas et al. (1964) developed a process in which dehulled soybean flakes, properly conditioned with moisture, are fed into an extruder cooker, which provides short-time, high-temperature, high-pressure conditions. The cooked, puffed, and dried material is then finely ground and slurred with water to form soymilk.
The water temperature used for soymilk production is another subject of consideration, because it affects the rate of bean hydration, the rate and type of solids leakage, the rate of metabolic changes, and more importantly, the quality of soymilk. The traditional method calls for room temperature soaking followed by cold grinding. In many new methods, however, particularly those bypassing the soaking step, hot water is normally used in conjunction with blanching or grinding. Wilkens and Hackler (1969) studied the effects of soaking temperature and time on rates of water absorption, nutrient losses, and soymilk yields. They found that the higher the temperature, the faster the rate of soybean hydration. Dehulled soybeans reached fall hydration much faster than whole beans, requiring 2 to 3 hr at 30° C. or 1 hr at 50° C. as compared with 7 hr at 30° C. at 50° C. for the whole beans. At soaking temperatures above 45° C., there was a large decrease in the total solids and carbohydrates recovered in the soymilk and a small decrease in the recovery of protein and fats. The longer the soaking time, the greater the losses. Increasing the temperature of soaking water from 45° to 65° C. followed by hot grinding resulted in a decrease of about 6% in the volume of soymilk obtained from the dehulled soybeans.
Adding alkaline salts such as sodium bicarbonate (baking soda), sodium carbonate, sodium citrate, or sodium hydroxide to the water has also been shown to affect soymilk quality. Soymilk made from water alone has a pH near neutral (6.5-6.8). When added to water during soaking, blanching, or grinding, alkaline salts raise the pH of, and add ions to, the soybean water extract. As a result, soy protein becomes more soluble in the extract. Protein and solid recovery increase. In addition, alkaline salts have been shown to decrease the beany flavor, help inactivate trypsin inhibitors, reduce oligosaccharides, and tenderize the soybean, which makes such processing steps as grinding, heating, and homogenizing faster and easier. However, there are some disadvantages associated with the use of alkali salts. The addition of salts increases costs and salts may not be available in many rural areas. Because alkaline salts raise the pH of soymilk, the addition of an acid for neutralization may be necessary. More importantly, alkaline salts help destroy some key nutrients during processing, including sulfur-containing amino acids and some vitamins, and thus reduce nutritional quality of soymilk. Alkaline salts also slightly darken soymilk and may impart “soapy” flavor (Badenhop and Hackler, 1970, Bourne et al. 1976, Johnson and Snyder (1978).
Although heat treatment has many benefits, extended heating should be avoided, because overheating leads to destruction of such nutrients as essential amino acids and vitamins. Extended heating also alters the functional properties of soy protein to such an extent that they become less coagulated when made into tofu.
In addition to heating temperature and time, the moisture condition prior to and during heat treatment has a significant effect on the effectiveness of TI (trypsin inhibitor) destruction by heat. For example, cooking whole soybeans reduces trypsin inhibitor activity to about 15% of that in raw beans. However, for complete removal of trypsin inhibitors, soaking prior to cooking is necessary, even though soaking has no effects on TI activity (Liu and Markakis 1987).
Based on the activity loss of the purified inhibitors, the Kunitz inhibitor was thought to be more heat labile than the BB inhibitor (Birk 1961). However, DiPietro and Liener (1989) demonstrated that an in situ BB inhibitor is inactivated at a faster rate than the Kunitz inhibitor upon heating.
Heat treatment reduces not only TI activities, but also solubility of the whole seed protein (Anderson 1992). More importantly, excessive heat treatment can cause loss of essential amino acids in soy protein (Rios-Iriarte and Barnes 1966, Skrede and Krogdahl 1985). Therefore, in applying heat to soy products, it is essential to use an optimum condition (temperature, time, moisture, and pressure) to maximize destruction of TI and at the same time to minimize reduction of soy protein solubility as well as loss of essential amino acids. However, this is easier to say than do. In fact, the amount of heat required to eliminate growth inhibitors in raw soybeans is sufficient to destroy cystine. (Rios-Iriarte and Barnes 1966). In actual situations, heat treatments do not completely inactivate all inhibitor activity. The possible adverse effects of residual inhibitors in soy products are largely unknown.
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