Process for debittering soybean grit
OwnerLois Yoderinventor
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Abstract
A method of and products resulting from treating soy grits to remove bitter flavor therefrom and to provide an instantaneously edible fluffy and neutral soy food product, by the use of a special combination of controlled scalding, soaking, heating and rinsing using only water treatment are disclosed. The debittered soy food product can be used immediately in recipes, or can be dried by heating followed by grinding to obtain a dry, debittered edible soy product of sandy or flour texture, depending upon the desired final use of the product. By adding water to the dried, debittered product, the reconstituted moist, fluffy soy product is ready for immediate use in a variety of recipes to provide a high protein, nutritious, soy food.
Claims13
A method of debittering soybean grit to form a useable and edible, moist and fluffy soybean food product comprising the steps of:
- initially preheating a water bath consisting essentially of water to about boiling temperature;
- scalding and soaking a predetermined quantity of soybean grit by immersion in said water bath for a sufficient time interval to obtain absorption of approximately 25 to 50 percent of the water by the grit thereby initiating removal of bitter flavor constituents and causing swelling of the soybean grit without further heating of said water bath during said predetermined time interval after said initial preheating occurs;
- thoroughly straining the grit from the soak water and rinsing the wet grit with fresh water;
- rapidly heating the wet grit in a second water bath consisting essentially of water at temperatures at least equal to boiling temperature for a sufficient time period to substantially entirely remove bitter flavor constituents from the grit;
- and then removing the grit from the second water bath to rinse and drain the same.
Dependencies are inferred from the claim text.