Soybean beverage and process

Claim 2

Process for preparing a bland, stable aqueous dispersion of soybeans comprising: i. heating soybean cotyledons sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons, ii. further tenderizing said soybean cotyledons unitl the soybeans exhibit a tenderometer value of between about 16 and about 300 pounds/100 grams of soybeans; and iii. homogenizing an aqueous slurry of said tenderized soybeans, said slurry having a soybean concentration of less than about 20% by weight, in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi. at a temperature between about 32° F. and the boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable aqueous dispersion of soybeans.

Claim 3

Process as defined in claim 1 wherein the aqueous slurry is formed after lipoxidase inactivation but prior to further tenderization.

Claim 4

Process as defined in claim 1 wherein the aqueous slurry is formed after tenderization but before homogenization.

Claim 5

Process as defined in claim 1 wherein the soybean material is dehulled before lipoxidase inactivation.

Claim 6

Process as defined in claim 1 wherein the lipoxidase inactivated soybean material is dehulled after lipoxidase inactivation.

Claim 7

Process as defined in claim 1 wherein tenderization is effected on whole hull-containing soybeans.

Claim 8

A process for preparing a bland, stable, aqueous dispersion of soybeans comprising: i. heating lipoxidase enzyme active soybean cotyledons having a moisture content of 20% by weight or less, sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons; ii. further tenderizing said soybean cotyledons until the soybeans exhibit a tenderometer value of between about 16 and about 300 pounds per 100 grams of soybeans; and iii. homogenizing an aqueous slurry of said tenderized soybeans, said slurry having a soybean concentration of less than about 20% by weight, in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi. at a temperature between about 32° F. and a boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable soybean dispersion.

Claim 9

A process for preparing a bland, stable, aqueous dispersion of soybeans comprising: i. heating lipoxidase enzyme active soybean cotyledons having a moisture content of 20% by weight or less, sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons; ii. further tenderizing said soybean cotyledons until the soybeans exhibit a tenderometer value of between about 16 and about 300 pounds per 100 grams of soybeans; and iii. homogenizing an aqueous slurry of said tenderized soybeans, said slurry having a soybean concentration of less than about 20% by weight, in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi. at a temperature between about 32° F. and a boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable soybean dispersion.

Claim 10

The process as defined in claim 7 wherein the lipoxidase enzyme active soybean cotyledons exhibit a moisture content of from about 10 to 13% by weight.

Claim 11

The process as defined in claim 7 wherein the enzyme active soybean cotyledons have been stored in the enzyme active state less than about 48 hours prior to heating to inactivate said lipoxidase enzyme.

Claim 12

The process as defined in claim 9 wherein said enzyme actve soybean cotyledons have been stored for a period of less than about 24 hours.

Claim 13

The process as defined in claim 7 wherein heating is effected by blanching the soybeans in water at about the boiling temperature for at least about 5 minutes.

Claim 14

The process as defined in claim 11 wherein the soybeans are blanched in water for about 20 to 40 minutes.

Claim 15

The process as defined in claim 1 wherein tenderization is effected by soaking the soybeans in water until the beans are saturated therewith.

Claim 16

The process as defined in claim 13 wherein the soybeans are soaked in an alkaline aqueous solution having a pH of from about 7.5 to 8.5.

Claim 17

The process as defined in claim 14 wherein the alkaline solution is an aqueous solution of sodium bicarbonate.

Claim 18

The process as defined in claim 14 wherein the beans are soaked at room temperature for a period of about 4 to 10 hours.

Claim 19

The process as defined in claim 14 wherein the soybeans are soaked at temperatures ranging from about 77° F. to about 212° F.

Claim 20

The process as defined in claim 7 wherein heating of the beans is continued for a sufficient period of time to both inactivate the lipoxidase enzyme and to tenderize the beans to a tenderometer value of from about 16 to about 300 pounds per 100 grams of soybeans on an equivalent whole bean basis.

Claim 21

The process as defined in claim 7 wherein live steam is employed to blanket the beans during slurry formation and/or homogenization.

Claim 22

The process as defined in claim 7 wherein after lipoxidase inactivation, the soybeans are subdivided prior to completion of tenderization.

Claim 23

The process as defined in claim 13 wherein the aqueous solution in which the beans are soaked is retained to provide a portion of the aqueous medium employed in forming the soybean slurry.

Claim 24

The process as defined in claim 11 wherein the aqueous solution employed to blanch the soybeans is retained and employed to form a portion of the aqueous medium used in formation of the soybean slurry.

Claim 25

The process as defined in claim 7 wherein the enzyme active soybeans are dehulled raw soybeans.

Claim 26

A process as defined in claim 7 wherein the lipoxidase enzyme active soybean cotyledons are subdivided soybean cotyledons.

Claim 27

The process for preparing a bland, stable aqueous dispersion of soybeans comprising: i. heating dehulled raw soybeans having a moisture content of 20% by weight or less in boiling water for about 15 to 20 minutes; ii. forming an aqueous slurry of said soybeans, said slurry having a soybean concentration of less than about 20% by weight, the water employed in said slurry comprising the water employed for heating said beans plus additional water containing 0.05% sodium bicarbonate; iii. heating said slurry for about 20 minutes at about 180° F. to impart a tenderometer value thereto of between about 16 and about 300 pounds per 100 grams of soybeans; and iv. homogenizing said slurry in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi. at a temperature between about 32° F. and a boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable soybean dispersion.

Claim 28

The process for preparing a bland, stable aqueous dispersion of soybeans comprising: i. heating dehulled raw soybeans having a moisture content of 20% by weight or less in boiling water for about 15 to 20 minutes; ii. forming an aqueous slurry of said soybeans, said slurry having a soybean concentration of less than about 20% by weight, the water employed in said slurry comprising the water employed for heating said beans plus additional water containing 0.05% sodium bicarbonate; iii. heating said slurry for about 20 minutes at about 180° F. to impart a tenderometer value thereto of between about 16 and about 300 pounds per 100 grams of soybeans; and iv. homogenizing said slurry in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi. at a temperature between about 32° F. and a boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable soybean dispersion.

Claim 29

The process as defined in claim 7 wherein the enzyme inactivated soybeans are formed into a slurry before completion of tenderization.

Claim 30

The process as defined in claim 7 wherein the enzyme inactivated soybeans are formed into a slurry after completion of tenderization but before homogenization.

Claim 31

The process as defined in claim 7 wherein the slurry contains from about 10 to 15% by weight of soybean solids.

Claim 32

The process as defined in claim 7 wherein the soybeans are tenderized to a tenderometer value of from about 16 to less than about 185 pounds per 100 grams soybeans (wet weight).

Claim 33

Process for preparing a bland, stable aqueous dispersion of soybeans comprising: i. heating whole raw soybeans at a temperature and for a time sufficient to substantially breakdown the gelatinous fiber that partially binds the hull to the cotyledons of the soybean and to impart a plastic texture to the cotyledons; ii. dehulling sid soybeans and recovering enzyme active soybean cotyledons; iii. heating the soybean cotyledons sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons; iv. further tenderizing said soybean cotyledons until the soybeans exhibit a tenderometer value between about 16 and about 300 pounds/100 grams of soybeans; and v. homogenizing an aqueous slurry of said tenderized soybeans, said slurry having a soybean concentration of less than about 20% by weight, in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi. at a temperature between about 32° F. and the boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable aqueous dispersion of soybeans.

Claim 34

Process for preparing a bland, stable aqueous dispersion of soybeans comprising: i. heating whole raw soybeans at a temperature and for a time sufficient to substantially breakdown the gelatinous fiber that partially binds the hull to the cotyledons of the soybean and to impart a plastic texture to the cotyledons; ii. dehulling sid soybeans and recovering enzyme active soybean cotyledons; iii. heating the soybean cotyledons sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons; iv. further tenderizing said soybean cotyledons until the soybeans exhibit a tenderometer value between about 16 and about 300 pounds/100 grams of soybeans; and v. homogenizing an aqueous slurry of said tenderized soybeans, said slurry having a soybean concentration of less than about 20% by weight, in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi. at a temperature between about 32° F. and the boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable aqueous dispersion of soybeans.

Claim 35

A bland, stable aqueous dispersion of whole soybeans prepared by the process of claim 1.

Claim 36

A bland, stable aqueous dispersion of whole soybeans prepared by the process of claim 4.

Claim 37

A bland, stable aqueous dispersion of whole soybeans prepared by the process of claim 5.

Claim 38

A bland, stable aqueous dispersion of whole soybeans prepared by the process of claim 6.

Claim 39

A bland, stable aqueous dispersion of whole soybeans prepared by the process of claim 7.

Claim 40

A bland, stable aqueous dispersion of whole soybeans prepared by the process of claim 22.

Claim 41

A bland, stable aqueous dispersion of whole soybeans prepared by the process of claim 30.