GB460811A - Improvements in or relating to processes of preparing soya beans for consumption, and the products resulting therefrom - Google Patents

Improvements in or relating to processes of preparing soya beans for consumption, and the products resulting therefrom

Info

Publication number
GB460811A
GB460811A GB35590/35A GB3559035A GB460811A GB 460811 A GB460811 A GB 460811A GB 35590/35 A GB35590/35 A GB 35590/35A GB 3559035 A GB3559035 A GB 3559035A GB 460811 A GB460811 A GB 460811A
Authority
GB
United Kingdom
Prior art keywords
beans
water
temperature
per cent
consumption
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB35590/35A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Primary Products Ingredients Americas LLC
Original Assignee
Tate and Lyle Ingredients Americas LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tate and Lyle Ingredients Americas LLC filed Critical Tate and Lyle Ingredients Americas LLC
Priority to GB35590/35A priority Critical patent/GB460811A/en
Publication of GB460811A publication Critical patent/GB460811A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

To prepare soya beans for consumption they are soaked in water to bring their moisture content up to and preferably above 20 per cent of the dry material and are then subjected to a temperature above the boiling point of water, but below 400 DEG F., preferably 325 DEG F. for a short time: the temperature is then reduced and the drying continued, preferably at a temperature below the boiling point of water. The soaking of the beans may conveniently be for about 15 minutes, the water being at a temperature of 100 DEG F. The water used may be drawn off and re-used in treating subsequent quantities of beans, thus keeping the loss of the soluble constituents of the beans low. The beans may be whole, broken or pulverized. In a modified treatment, the beans after soaking and heating are dried till they retain 4-6 per cent of moisture; they are then ground, heated to 200-220 DEG F. and then treated to expel the oil down to 7-8 per cent, the ground beans being kept at relatively low temperatures during the extraction of the oil. The ground beans are then cooled by spreading out so as to expose a large surface to the air.
GB35590/35A 1935-12-23 1935-12-23 Improvements in or relating to processes of preparing soya beans for consumption, and the products resulting therefrom Expired GB460811A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB35590/35A GB460811A (en) 1935-12-23 1935-12-23 Improvements in or relating to processes of preparing soya beans for consumption, and the products resulting therefrom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB35590/35A GB460811A (en) 1935-12-23 1935-12-23 Improvements in or relating to processes of preparing soya beans for consumption, and the products resulting therefrom

Publications (1)

Publication Number Publication Date
GB460811A true GB460811A (en) 1937-02-04

Family

ID=10379427

Family Applications (1)

Application Number Title Priority Date Filing Date
GB35590/35A Expired GB460811A (en) 1935-12-23 1935-12-23 Improvements in or relating to processes of preparing soya beans for consumption, and the products resulting therefrom

Country Status (1)

Country Link
GB (1) GB460811A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE970264C (en) * 1940-10-20 1958-09-04 Dr Richard Hempel Process for processing legumes, cereals and other seeds
DE976613C (en) * 1949-04-01 1964-01-02 Henselwerk Process for debittering soybeans
EP0289060A1 (en) * 1987-04-29 1988-11-02 Solnuts B.V. Method for the preparation of a roasted nut-like product
GB2320883A (en) * 1996-01-05 1998-07-08 Hyprotech Treatment of soya beans

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE970264C (en) * 1940-10-20 1958-09-04 Dr Richard Hempel Process for processing legumes, cereals and other seeds
DE976613C (en) * 1949-04-01 1964-01-02 Henselwerk Process for debittering soybeans
EP0289060A1 (en) * 1987-04-29 1988-11-02 Solnuts B.V. Method for the preparation of a roasted nut-like product
US4923710A (en) * 1987-04-29 1990-05-08 Solnuts B. V. Method for the preparation of a roasted nut-like product
GB2320883A (en) * 1996-01-05 1998-07-08 Hyprotech Treatment of soya beans

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