Soy-based food products and methods

Abstract

Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in the product in greater amounts by weight than the cereal grain. The defatted soy flakes may be pre-toasted to reduce the bittery, beany off-flavors of the soybean. Methods of producing the soy-based, flaked food products are also provided.

What is claimed is:  
     
         1 . A method for producing a food product, comprising: 
 (a) providing defatted soy flakes;    (b) combining said defatted soy flakes with a cereal grain, an exogenous source of protein and isolated starch to form a mixture, said defatted soy flakes present in said product in greater amount by weight than said cereal grain;    (c) processing said mixture into a flaked food product    
     
     
         2 . The method of  claim 1 , wherein said defatted soy flakes are present in said food product in an amount of about 30% by weight to about 70% by weight.  
     
     
         3 . The method of  claim 1 , wherein said cereal grain is selected from the group consisting of corn, oats, wheat, sorghum, rye, rice, and combinations thereof.  
     
     
         4 . The method of  claim 1 , wherein said method further comprises coating said flaked food product with a flavoring agent.  
     
     
         5 . The method of  claim 4 , wherein said flavoring agent is selected from the group consisting of corn syrup, honey and combinations thereof.  
     
     
         6 . The method of  claim 1 , wherein said flaked food product is further coated with a composition comprising vitamins and minerals.  
     
     
         7 . The method of  claim 1 , said method further comprising combining sodium bicarbonate with said defatted soy flakes, said cereal grain, said exogenous source of protein and said isolated starch to form said mixture.  
     
     
         8 . The method of  claim 1 , further comprising providing pre-toasted, defatted soy flakes prior to combining said defatted soy flakes.  
     
     
         9 . The method of  claim 8 , wherein said pre-toasted soy flakes are produced by exposing defatted soy flakes to a temperature of about 150° C. to about 300° C. for a period of about 3 minutes to about 10 minutes.  
     
     
         10 . A method of forming a flaked food product, comprising pre-toasting defatted soy flakes and incorporating said pre-toasted, defatted soy flakes into said flaked food product.