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Патент USA US2135591

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2,135,591
Patented Nov. 8_, 1938
‘ha_,
UNITED STATES PATENT ’ OFFICE
,
’
‘
2,135,591
SOY BEAN FLOUR
Rollin H. Moulton, Western Springs, lll., assignor
to Soy Bean Products 00., Chicago, 111., a cor
poration of Illinois
No Drawing. Application January 27, 1937,
Serial N0. 122,569
15 Claims.
' This invention pertains to processing soy bean
(CI. 99-99)
water.
In no case should water be used which is
nuts andymore particularly to a method of pro
ducing soy bean ?our.
There have been numerous attempts heretofore
5 to produce soy bean ?our, but the ?our so pro
duced has been of a delicate nature, that is, it
becomes rancid very quickly and great care must
be exercised in providing suitable containers‘ for
above the boiling’ point, or below freezing.
After the soaking operation the beans are
placed upon racks and allowed to drain. The
beans after draining are put in large kettles, and
maintaining this flour so that little or no air can
boiled in this brine from about 11/2 hrs. to 2 hrs.,
the length of boiling time depending upon the
10 reach it.
Also, this ?our has a vegetable, weedy,
over the beans is poured a heavy solution of
sodium chloride, the same being preferably from
a 5% solution to one of 7%.
The beans are
or so-called “alfalfa” taste which is highly ob
variety of bean used. For example, in the case i
jectionable, and thus in using this flour in the I of Manchu and Dun?eld beans, they must cook
production of bread or bread products, only about ‘in the brine 11/2 hrs. and 2 hrs. respectively,
3% soy bean flour can be used or the. bread be
while in the case of Illini beans, it has been found '
15 comes bitter and spoils very quickly.
necessary to cook this type of bean 21/2 hrs. or
It is therefore an object of this invention to
provide a process for producing soy bean flour,
which flour so produced is sweet, remains fresh
for a long period of time, and is inexpensive to
more. Thus this latter type of bean is less de
sirable than either of the other two.
'
The beans are boiled slowly and the tempera
ture of the brine is raised slowly from 70° F. to
20 produce.
Another object is to provide a soy bean ?our
which is of'such character that it may be used
perature being that taken at the center of the
brine. While the beans are boiling the outer
with other flours in the production of bread, rolls
or bread products, to .the extent of 50% if de
the top of the vessel, together with a frothy,
25
sired.
'
Still another object is to provide a soy bean
flour in which the freshness and ?avor thereof are
retained inde?nitely even after the container
therefor has been opened.
30
Withthese and various ,other objects in view,
the invention may consist of certain novel fea
tures as will be more fully described and. par
ticularly pointed out in the speci?cation and
claims appended hereto.
35
In practicing the invention contemplated here
boiling temperature, that is, 220° F., this tem
20
shell or skin of the bean comes off and ?oats to
white material, forming a rather thick layer on
the surface. This thick layer of material is re
moved from time to time during the boiling op
eration. 'It is necessary that this material be
entirely removed, otherwise the resulting product
will be bitter in taste.
30
The beans are boiled until they become of a soft,
mealy consistency and after the boiling and skim
-ming steps the beans are placed in a dehydrating
device until they are thoroughly dry, that is,
until from between 7% to 15% of the moisture -
in of producing a desirable soy bean ?our, a suit
able quantity of soy beans is placed in large
remains. If the bean is tested after the dehy
vessels, preferably non-metallic crocks, and
pleasant taste has entirely disappeared.
enough Water is added so that the beans will
After the beans have been thoroughly dried,
they are ground and milled, and the flour result 40
ing therefrom is of a sweet, full, ?avor, and may
40 swell to substantially twice their normal size, that
is, the large diameter of the soaked bean will be
substantially twice that of the unsoaked bean,
and the length of the soaked bean will be sub—
stantially twice that of the unsoaked bean. The
45 temperture 'of the added water is substantially
room temperature, that is, 70°'F., and the beans
drating step, it is found that the bitter or un
be kept inde?nitely without spoiling and will not
become wormy, rancid or moldy.' -
It is to be understood that I do not wish to be
limited by the process described, which is merely
_ are soaked a su?icient time to absorb about 120%
by way of illustration and not limitation, as
variations of the process will of course be ap
water by weight, the time necessary for this
~absorption being substantially from 15 hrs. to
parent to those skilled in the art without depart
50 24 hrs.
This time could be decreased or increased
by utilizing hotter or colder water. However, it
is not desirable to soak the beans for too long
a period of time, as the cost of the ?nal product
would be increased, nor is it desirable to increase
55 the cost by providing means for» heating the
ing from the spirit of the invention or the scope
of the claims.
What is claimed is:
1. The method of processing soy beans to pro
duce soy bean ?our which includes, soaking the
beans in water at substantially 70° F. until said
beans have absorbed water in an amount of sub 55
2,135,591
stantially 120% by weight, draining said beans,
duce soy bean ?our which includes, vsoaking the
boiling said beans in brine until they become
soft and mealy, skimming the boiling liquid from
time to time to remove froth and skins, dehy
drating said beans, and grinding and milling said
beans in water until said beans have absorbed
water in an amount of substantially 120% by
beans.
'10
15
20
25
.
‘
weight, draining said beans, boiling said beans in
brine until they become soft .and mealy, dehy
drating and drying said beans until only 7% to
u
2.‘ The method of processing soy beans to pro ' 15% moisture remains in said beans, and grind
duce soy bean ?our which includes; soaking the ing and milling said beans.
beans in water until said beans have absorbedv .
10.v The method of processing soy beans to pro
water in an amount of substantially 120% by duce soy bean flour which includes, soaking the O
weight, draining said beans, boiling said beans .beans in water for from about 15 to 24 hours,
in brine until they become soft and mealy, de
draining said beans, boiling said beans in brine
hydrating and drying said beans, and grinding‘ until they become soft ‘and mealy, dehydrating
and milling said beans.
said beans until only 7% to 15% moisture re
3. The method of processing soy beans to pro
mains in said beans, and grinding and milling
‘
duce soy bean flour which includes, soaking the said beans.
11. The method of processing soy beans to pro
beans in water for from about 15 to 24 hours,
draining said beans, boiling said beans in brine duce soy bean ?our which includes, soaking the
until they become soft and mealy, dehydrating beans in water at substantially 70° F. for from
said beans, and grinding and milling saidi beans. between 15 to 24 hours, ‘draining said beans, 20
boiling said beans in brine until they become soft
4. The method of processing soy beans to pro
duce soy bean ?our which. includes, soaking the and mealy,. removing the frothy material from
beans in water at substantially 70° F. for from the boiling beans, dehydrating said beans until
only 7% to 15% moisture'remains in said beans,
between 15 to 24 hours, draining said beans, boil
ing said beans in brine until they become soft and and grinding and milling said beans.
25
mealy, removing the frothy material from the - ‘ 12. The method of processing soy beans to pro
boiling beans, dehydrating, grinding and milling
said beans.
'
5, The method of processing soy beans to pro
'30 duce soy bean ?our which includes, soaking the
beans in water until they have absorbed a sub
duce soy bean ?our which includes, soaking the
beans in water until they have absorbed a sub
stantial amount of water,v draining said beans,
boiling said beans in brine until they become soft 30
and mealy, said brine including a sodium chlo
stantial amount of water, draining said beans, ' ride solution of from between 5% and 7%, de
boiling said beans in brine until they become soft hydrating said beans until only 7%. to 15% mois
and mealy, said brine including a sodium chlo
ture remains in said beans, and grinding and
milling said beans.
v
ride solution of from between 5% and 7%, de
hydrating, grinding and milling said beans.
’ 13. The method of processing soy beans which
includes soaking the beans in water at 70° F.
6. The method of processing soy beans to pro
duce ?our, which includes soaking the beans in until the beans have absorbed water in an amount
water until they are substantially twicé as long of substantially 120%‘ by weight, boiling said
as the unsoaked beans and have a large diameter beans in brine until they become soft and mealy, 40
of substantially twice the size of the large diam
said brine including a sodium chloride solution
etetr of the unsoaked beans, boiling the beans ‘of from between 5% to 7%, skimming the liquid
in brine until the skins are removed and the
45
dehydrating said beans until only 7% to 15%
boiling beans, dehydrating, grinding and milling
moisture remains in said beans, and grinding and 45
said beans.
7. The method of processing-soy beans which
includes soaking the beans in water at 70° F.
milling said beans.
until the 'beans have absorbed water in an
'50 amount of substantially 120% by weight, boiling
said beans in brine until they become soft and
mealy, said brine including a sodium chloride
solution of from between 5% to 7%, skimming
the liquid from. time to time to remove froth and
~ 55
from time to time to remove froth and skins,
frothy material is wholly removed, skimming the
tsikins, dehydrating, ‘grinding and milling said
eans.
\
-
14. The method of processing soy beans to
produce soy bean flour which includes soaking the
beans in water whereby the size of the beans
is increased materially over that of the unsoaked 50
beans in that the large diameter of the soaked
beans is substantially twice that of the unsoaked
beans and the length of the soaked beans is sub
stantially twice that of the unsoaked beans, boil
ing said beans in brine until they become sof 55
tened, dehydrating, and ‘reducing the dehydrated
8. The method of processing soy beans to pro ‘ beans to flour.
15. The method of processing soy beans to pro
‘duce soy bean ?our which includes, soaking the
beans in water at substantially 70° F. until said duce soy bean ?our which includes soaking the
60 beans have absorbed water in an amount of sub
beans in water whereby the size of the beans is 60
. stantially 120% by weight, draining said beans, increased materially over that of the unsoaked
boiling said beans in brine until they become soft beans in that the large diameter of the soaked
and mealy, skimming the boiling liquid from beans is substantially twice that of the unsoaked
time to time to remove froth and skins, dehydrat
beans and the length of the soaked beans is sub
65
ing said beans until vonly 7% to 15% moisture
remains in said beans, and grinding and milling
said beans.
9. The method of processing soy beans to pro
stantially twice that of the unsoaked beans, boil
ing said beans in brine until they become softened,
and reducing to substantially dehydrated flour.
RQLLIN H. MOULTQN.
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