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Патент USA US2135592

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2,135,592
Patented Nov. 8, 1938
UNITED STATES PATENT OFFICE
2,135-592
SOY BEAN NUTS
Rollin H. Moulton, Western Springs, 111., assignor
to Soy Bean Products (30., Chicago, 111., a cor
poration of Illinois
No Drawing. Application January 27, 1937,
Serial No. 122,570
13 Claims. (CI. 99-98)
This invention pertains to soy bean nuts, and
more particularly to a method for processing soy
beans to produce palatable nuts or nut products.
There have been numerous attempts heretofore
to make nuts from soy beans, but the products
thus made have not been palatable and have
retained the bitter taste characteristic of soy
beans. Other attempts have been made to pro
duce a proper soy bean flour, and to produce
satisfactory, and the ?avor and color are intro
duced in this soaking process. Where a nut is
to be made where the salt ?avor is imperceptible,
that is, where a so-called unsalted nut is to
be produced, a 5% solution is used.
The temperature of the added brine is sub
stantially room temperature, that is, substan
tially 71° F. and the beans are soaked a sum
beans in the process of making soy bean nuts.
cient time to absorb 120% brine by weight. The
time necessary for this absorption is substan
tially from 15 hrs. to 24 hrs. This time could
be decreased or increased by utilizing a hotter
or colder solution. 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 in
creased, nor is it desirable to increase the cost
by providing means for heating the solution. In
Yet another object is to provide an inexpensive
process for producing a nut delicacy from soy
beans having a high food value and a high
boiling point or below freezing.
'After the beans have been soaked in the brine 20
soy bean nuts for other uses, but with no uni
formity of result.
It is therefore an object of this invention to
provide a process which will produce a uniformly
palatable nut or nut product.
1
Another object is to provide a process for
wholly removing the disagreeable tastes from soy
vitamin content.
A further object is to provide a salted soy
bean nut which may be processed to any desired
nut ?avor.
A still further object is to provide a soy been
out which may be used either alone or in com
bination with other food products, such as in
bread or in candy ?llings.
A yet further object is to provide a soy bean
nut in which the freshness of the nut and the
?avor thereof are retained inde?nitely, even
after the container has been opened.
With these and various other objects in view,
the invention may consist of certain novel fea
tures as will be more fully described and particu
larly pointed out in the specification and claims
appended hereto.
In practicing the invention contemplated here
in of producing a desirable soy bean nut, a suit
able quantity of soy beans is placed in large
vessels, preferably non-metallic
crooks and
enough brine is added so that the beans will
swell to substantially twice their normal size.
The brine, or sodium chloride solution, is pref
erably one of from 5% to 20%, depending upon
the use for which the nuts are intended. It has
been found that where the nuts are to be eaten
as nuts or a confection, a solution of about 20%
is used. For use with other products, however,
particularly where it is not known where the nut
is to be ultimately used, or where the nut is to
be used in bread making, or where a nut ?avor
or color is to be imparted to the soy bean nut,
such as pistachio, etc., to be used in ice cream,
etc., it has been found that a. 10% solution is
no case should a solution be used which is above
a su?icient time, the beans are drained until
they are thoroughly dry, and are then placed in
a deep fat fryer containing cocoanut oil, or other
suitable oil such as a nut oil. The temperature
of the cocoanut oil at the time that the beans 25
are immersed is from 400° F. to 410° F. Where
other oils are used, such as peanut oil, that is,
a lower ?ash point oil, the temperature must be
reduced. This, however, is not desirable, as it
is found that the quicker the moisture is driven
out of the beans at this time, the better the
ultimate product, so cocoanut oil is preferable.
After the introduction of the beans in the oil,
the temperature oi.’ the oil drops quickly to a
rather low one, depending upon- the amount of
beans to be processed.
The temperature of the oil is then raised to
such a point that the beans contain only between
2% and 3% moisture. If more than 3% moisture
is present, the product is tough. Ii.’ less than 40
2%, the product is burned. It has been found
that the temperature to which the beans should
be raised is substantially 350° F., where a com
mercial quantity of beans such as 100 lbs. is
handled. It is appreciated that if only a small 46
quantity of beans is placed in the oil at 410° F.
there would be substantially no decrease in the
temperature. Therefore, in general it may be
said that the important consideration is that
the amount of moisture in the beans be reduced 60
from 120% to between 2% and 3%.
Also, it
has been found that the moisture should be re
moved from the beans as quickly as possible with
out burning them. The time required for the
temperature to build up again to a point where
2,186,698
the moisture is removed to decrease it to the
required amount, varies with the quantity of
beans, and is substantially 8 min. and 18 min.
where 50 lbs. and 100 lbs. of beans are used.
The beans are not‘ removed until the moisture is
reduced the required amount, that is, to between
2% and 3%.
A suitable ?avoring material may be added
while the beans are being fried. Such a ?avor
10 must of course be oil soluble.
In the process,
regardless of whether another nut ?avor is used,
a butter ?avor is preferably used in the cocoanut
oil, and where this butter ?avor is used, sub
stantialiy 1 oz. of butter ?avor is used for every
15 800 lbs. of oil.
When the product is removed from the two
lator it is 01' light brown color, and after the
beans are removed from the cocoanut oil they
are dried in any suitable manner such as being
20 supported in racks, and the oil is allowed to drain
back to the fryolator or irying vessel, or the
beans may be placed in revolving bins or centri
iuges for quickly drying them, and as before, the
oil is permitted to drain back to the i'ryolator.
25
The beans are then removed from the racks and
placed- in a rotating screen cylinder or other
agitating device and are tumbled or agitated
therein to remove the skins from the bean or
nut. In the cylinder 2. large mesh screen is em
30 ployed which permits the thin skins from the
nuts to fall through the screen and into a receiv
ing bin. After the skins are removed by the
rotating cylinder, the nuts may be removed from
the cylinder and packaged.
35
It is understood that I do not wish to be limited
by the process described, which is merely by way
of illustration and not limitation, as variations
of the process will of course be apparent to those
skilled in the art without departing from the
spirit of the invention or the scope of the
claims.
I claim:
brine, draining said beans, immersing said beans
in cocoanut oil having a temperature before said
immersion of substantialiy 410“ Ft, raising the
temperature of said cocoanut oil until but 2% or
3% oi‘ the moisture of the beans remains, drying
said dehydrated beans and removing the skins
therefrom.
5. The method of processing soy beans which
includes soaking the beans in brine until said
beans have absorbed a substantial amount of 10
brine, draining said beans, immersing said beans
in hot oil, raising the temperature of said 011
until but 2% or 3% of the moisture of the beans
remains, drying said dehydrated beans and re
moving the skins therefrom.
6. The method 01' processing soy beans which
includes soaking the beans in brine until said
beans have absorbed brine in an amount substan
tially 120% by weight, said b.ine including a
sodium chloride solution of from 5% to 20%, im 20
mersing said beans in cocoanut oil having a
temperature before said immersion oi’ substan
tially 410° F., raising the temperature of said
cocoanut oil until but 2% or 3% of the moisture
of the beans remains, drying said dehydrated 25
beans and agitating the dried beans to remove
the skins.
7. The method of processing soy beans which
includes soaking the beans in brine having butter
?avor therein and immersing said beans in cocoa
nut oil having a temperature before said im
30
mersion of substantially 410° F., raising the tem
perature of said cocoanut oil until but 2% or 3%
of the moisture of the beans remains, and drying
said dehydrated beans.
8. The method of processing soy beans which
includes soaking the beans in a brine at sub
stantially 70° F. until said beans have absorbed
brine in an amount substantially 120% by weight,
said brine containing coloring and ?avoring for
absorption by said beans, draining said beans,
immersing said beans in cocoanut oil having a
1. The method of processing soy beans which‘ temperature before said immersion of substan
includes soaking the beans in a brine at substan
45 tially ‘70° F. until said beans have absorbed brine tially 410° F., raising the temperature of said
cocoanut oil until but 2% or 3% of the moisture
in an amount substantially 120% by weight, of
the beans remains, drying said dehydrated
draining said beans, immersing said beans in beans
and agitating the dried beans to remove
cocoanut oil having a temperature before said the
skins.
immersion oi’ substantially 410° F., raising the
9. The method of processing soy beans which
50 temperature of said cocoanut oil until but 2% or
includes
soaking the beans in brine until said
3% of the moisture of the beans remains, drying beans have
absorbed brine in an amount sub
said dehydrated beans and agitating the dried stantially
120% by weight, said brine containing
beans to remove the skins.
coloring and ?avoring for absorption by said
2. The method of processing soy beans which
beans, draining said beans, immersing said beans
55 includes soaking‘ the beans in brine until said
in cocoanut oil having a temperature before said 55
beans have absorbed brine in an amount sub
of substantially 410° F., raising the
stantially 120% by weight, draining said beans, immersion
immersing said beans in cocoanut oil having a temperature of said cocoanut oil until but 2%
or 3% of the moisture of the beans remains, dry
temperature before said immersion oi’ substan
ing said dehydrated beans and removing the
60 tially 410° F., raising the temperature of said
skins therefrom.
cocoanut oil until but 2% or 3% of the moisture
10. The method of processing soy beans which
of the beans remains, drying said dehydrated includes
soaking the beans in brine until said
beans and removing the skins therefrom.
beans
have
absorbed brine in an amount sub
3. The method of processing soy beans which stantially 120%
by weight, said brine containing
includes soaking the beans in brine until said coloring
and ?avoring for absorption by said 65
beans have absorbed brine in an amount sub
beans, draining said beans, immersing said beans
stantially 120% by weight, draining said beans, in
hot oil, raising the temperature of said oil until
immersing said beans in hot oil, raising the tem
but 2% or 3% of the moisture of the beans re
perature of said oil until but 2% or 3% 01' the mains,
drying said dehydrated beans and remov
70 moisture of the beans remains, drying said de
ing the skins therefrom.
70
hydrated beans and removing the skins there
11. The method of processing soy beans which
from.
includes soaking the beans in brine and coloring
4, The method of processing soy beans which
until
said beans have absorbed a substantial
includes soaking the beans in brine until said
75 beans have absorbed a substantial amount of amount of brine and coloring, draining said beans,
immersing said beans in hot oil, raising the tem
3
$185,598
perature of said oil until but 2% or 8% o! the
moisture oi‘ the beans remains, drying said de
hydrated beans and removing the skins there
from.
-
12. The method of processing soy beans which
includes soaking the beans in brine and ?avoring
until said beans have absorbed a substantial
amount of brine and ?avoring, draining said
o! the moisture of the beans remains, drying said
dehydrated beans and removing the skins there
from.
13. The method oi‘ proceslng soy beans which
includes soaking the beans in brine having ?avor
ing and coloring therein, and frying the beans
in hot oil until but 2% or 3% of moisture re
mains in the beans.
beans, immersing said beans in hot oil, raising
10 the temperature otsaid oil until but 2% or 3%
ROILIN H. MOULTON.
DISCLAIMER
2;'>1‘35,592.—R0llin H. Moulton, Western Springs, I11. SOY BEAN NU'rs. Patent
.
dated November 8, 1938. Disclaimer ?led October 8, 1942, by the assignee,
Soy Bean Products 00.; the mventor approving and consenting.
Hereby enters this disclaimer to claims 3, 5, 10, 11, 12, and 13.
[Q?’icial Gazette November 8, 1942.]
10
3
$185,598
perature of said oil until but 2% or 8% o! the
moisture oi‘ the beans remains, drying said de
hydrated beans and removing the skins there
from.
-
12. The method of processing soy beans which
includes soaking the beans in brine and ?avoring
until said beans have absorbed a substantial
amount of brine and ?avoring, draining said
o! the moisture of the beans remains, drying said
dehydrated beans and removing the skins there
from.
13. The method oi‘ proceslng soy beans which
includes soaking the beans in brine having ?avor
ing and coloring therein, and frying the beans
in hot oil until but 2% or 3% of moisture re
mains in the beans.
beans, immersing said beans in hot oil, raising
10 the temperature otsaid oil until but 2% or 3%
ROILIN H. MOULTON.
DISCLAIMER
2;'>1‘35,592.—R0llin H. Moulton, Western Springs, I11. SOY BEAN NU'rs. Patent
.
dated November 8, 1938. Disclaimer ?led October 8, 1942, by the assignee,
Soy Bean Products 00.; the mventor approving and consenting.
Hereby enters this disclaimer to claims 3, 5, 10, 11, 12, and 13.
[Q?’icial Gazette November 8, 1942.]
10
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