Toasted soybean flakes

Abstract

The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and/or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se. The invention also relates to use of the inventive toasted soybean flakes in cereal compositions containing toasted flakes and rolled oats, shake and bake type compositions, granola and power bar type compositions, hot beverage type compositions similar to malted milk type mixes, and meat analogue veggie-burger type compositions. The invention also includes these compositions, per se.

1 - 14 . (canceled)  
   
   
       15 . Toasted full fat, enzyme active soybean flakes, which flakes have been prepared from dehulled soybeans.  
   
   
       16 . The toasted full fat, enzyme active soybean flakes of  claim 15 , wherein the flakes have been toasted for a sufficient time and at a sufficient temperature to substantially reduce beany and off-flavors, without significant denaturing of the proteins in the flakes.  
   
   
       17 . Toasted full fat, enzyme active soybean flakes produced by the following steps: 
 (1) feeding full fat, enzyme active soybean flakes, made from dehulled soybeans, into one end of a toaster-drier,    (2) contacting the soybean flakes in the toaster-dried with heated gas, wherein said soybean flakes are subjected in said toaster-drier to a temperature between 350 and 420° F. for a relatively short time, whereby the beany and/or off-flavors are substantially eliminated without significant denaturing of the proteins in the flakes; and,    (3) passing the toasted flakes from the toaster-drier to a cooler, whereby the toasted flakes are cooled to ambient temperature.    
   
   
       18 . A cereal composition comprising: 
 (i) toasted full fat, enzyme active, dehulled soybean flakes, wherein the flakes have been toasted for a sufficient time and at a sufficient temperature to substantially reduce beany and off-flavors without significant denaturing of the proteins in the flakes; and,    (ii) oats.    
   
   
       19 . The composition of  claim 18  wherein the oats are rolled oats and the toasted soybean flakes have a thickness of about 0.6 mm.  
   
   
       20 . The composition of  claim 18  wherein the toasted soybean flakes are present in the composition in amounts of 10% or greater.  
   
   
       21 . The composition of  claim 18  wherein the ratio of toasted soybean flakes-to-rolled oats is about 20-80.  
   
   
       22 . The composition of  claim 18  wherein the ratio of toasted soybean flakes-to-rolled oats is about 30-70.  
   
   
       23 . The composition of  claim 18  wherein the ratio of toasted soybean flakes-to-rolled oats approaches 50-50.  
   
   
       24 . A soy enriched power bar type composition comprising toasted full fat, enzyme active soybean flakes, which flakes have been prepared from dehulled soybeans, and which flakes have a thickness of about 1.2 mm.  
   
   
       25 . A soy enriched granola bar type composition comprising toasted soybean flakes, which flakes have a thickness of about 1.2 mm.  
   
   
       26 . A hot beverage mix composition comprising toasted soybean flakes.  
   
   
       27 . The composition of  claim 26  wherein the toasted soybean flakes have been reduced in size.  
   
   
       28 . A meat analogue composition of the veggie burger type comprising toasted soybean flakes.