Patent US3925569A successfully refreshed from Google Patents.
US3925569A
Expired / Lapsed
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Wet process for making blander high-protein soybean products
Assignee: Archer Daniels Midland Co
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Filing: 1973-04-02
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Granted: 1975-12-09
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Expires: 1993-04-02
Abstract
Abstract Soybeans are soaked in alcohol-water mixtures (a) to arrest the formation of undesirable off-flavors, (b) to minimize the losses of proteins, and (c) when compared to similar products available today, to provide soybeans and their derivative products which are more bland, which are higher in protein content, which are lower in flatulence, and which have improved functional properties.
Inventors
- 👤 Rasik D Daftary
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 11:41
CPC Classifications
A; A23; A23J; A23J1/00; A23J1/14; A23J1/142; A23L; A23L11/00; A23L11/05; A23L11/07; A23L11/30; A23L11/32; A23L13/00; A23L13/40; A23L13/42; A23L13/426
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
109 words
THE PROCESS OF PRODUCING A SOYBEAN MATERIAL HAVING THE COMBINED PROPERTIES OF BLAND FLAVOR, HIGH PROTEIN ONTENT WITH HIGH PROTEIN DISPERSIBILITY INDES, HIGH FAT CONTENT, AND LOW FLATULENCE, COMPRISING SOAKING A FULL-FAT SOYBEAN MATERIAL IN A LIQUID MIXTURE OF AT LEAST ONE ALIPHATIC ALCOHOL OF 1-4 CARBON ATOMS AND WATER IN A VOLUME RATIO OF NOT MORE THAN 2:1 ALCOHO.: WATER AT A TEMPERATURE OF 0*-70*C AND FOR A TIME AT LEAST SUFFICIENT FOR SAID LIQUID MIXTURE TO PENETRATE ALL OF THE SOYBEAN MATERIAL, AND RECOVERING A SOYBEAN MATERIAL CONTAINING BEAN MATERIAL, AND RECOVERING A SOBYNEAN MATERIAL CONTAINING SUBSTANTIALLY ALL OF THE FAT IN THE ORIGINAL UNTREATED SOYBEAN MATERIAL.
Claim 2
Dependent Claim
109 words
THE PROCESS OF PRODUCING A SOYBEAN MATERIAL HAVING THE COMBINED PROPERTIES OF BLAND FLAVOR, HIGH PROTEIN ONTENT WITH HIGH PROTEIN DISPERSIBILITY INDES, HIGH FAT CONTENT, AND LOW FLATULENCE, COMPRISING SOAKING A FULL-FAT SOYBEAN MATERIAL IN A LIQUID MIXTURE OF AT LEAST ONE ALIPHATIC ALCOHOL OF 1-4 CARBON ATOMS AND WATER IN A VOLUME RATIO OF NOT MORE THAN 2:1 ALCOHO.: WATER AT A TEMPERATURE OF 0*-70*C AND FOR A TIME AT LEAST SUFFICIENT FOR SAID LIQUID MIXTURE TO PENETRATE ALL OF THE SOYBEAN MATERIAL, AND RECOVERING A SOYBEAN MATERIAL CONTAINING BEAN MATERIAL, AND RECOVERING A SOBYNEAN MATERIAL CONTAINING SUBSTANTIALLY ALL OF THE FAT IN THE ORIGINAL UNTREATED SOYBEAN MATERIAL.
Claim 3
Dependent Claim
18 words
The process of claim 1 wherein the soybean material is a soybean which is dehulled prior to soaking.
Claim 4
Dependent Claim
19 words
The process of claim 1 wherein the soybean material is a whole soybean which is dehulled subsequent to soaking.
Claim 5
Dependent Claim
15 words
The process of claim 1 wherein the soybean material is a full-fat dehulled cracked soybean.
Claim 6
Dependent Claim
17 words
The process of claim 1 wherein the soaking process is carried on in a plurality of steps.
Claim 7
Dependent Claim
19 words
The process of claim 5 wherein the later steps in the process involve increasingly higher water to alcohol proportions.
Claim 8
Dependent Claim
21 words
The process of claim 6 wherein the final step or steps in the process involve soaking in water containing no alcohol.
Claim 9
Dependent Claim
27 words
The process of claim 1 wherein the soaking is continued for a time equivalent to 2-4 times the length of time necessary to penetrate the entire bean.
Claim 10
Dependent Claim
16 words
The process of claim 1 wherein the full-fat product is subsequently defatted to any desired degree.
Claim 11
Dependent Claim
28 words
The process of claim 1 wherein the liquid is a mixture of water with at least one alcohol selected from the group consisting of methanol, ethanol and isopropanol.
Claim 12
Dependent Claim
55 words
As a new composition of matter a whole full-fat soybean which is free from enzymes capable of producing off-flavors and which exhibits a protein dispersibility index of at least 50% and has at least 48% protein, 23.7% oil, a bland flavor, and not more than 34% of the flatulence of the original untreated soybean material.
Claim 13
Dependent Claim
55 words
As a new composition of matter a whole full-fat soybean which is free from enzymes capable of producing off-flavors and which exhibits a protein dispersibility index of at least 50% and has at least 48% protein, 23.7% oil, a bland flavor, and not more than 34% of the flatulence of the original untreated soybean material.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-12-08 | 1979-06-09 | 1979-12-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-12-08 | 1983-06-09 | 1983-12-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-12-08 | 1987-06-09 | 1987-12-09 | $7700.00 | Window Closed / Lapsed |