WO2001087086A1 - A soy-based dough and products made from the dough - Google Patents
A soy-based dough and products made from the dough Download PDFInfo
- Publication number
- WO2001087086A1 WO2001087086A1 PCT/US2000/023640 US0023640W WO0187086A1 WO 2001087086 A1 WO2001087086 A1 WO 2001087086A1 US 0023640 W US0023640 W US 0023640W WO 0187086 A1 WO0187086 A1 WO 0187086A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- soy
- dough
- gelatinized
- starch
- weight
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
Definitions
- Soybeans supply outstanding nutritional and nutraceutical benefits, and products containing a high percentage of soy are an excellent source of protein, iron, vitamin-B, calcium and isoflavones. Soy isoflavones are now considered helpful in reducing risks for cancer, heart disease, and osteoporosis. In addition, since soybeans do not contain particular glutens, products made from soy offer an alternative for people suffering from celiac disease or gluten allergies.
- soy flours in dough products can range from unpleasantly chalky to bland, bitter, and mealy. Further, due to soy dough's soft texture, soy products intended to be crisp are fragile and easily damaged during shipping to market.
- soy-based dough having the highest possible soy content, that can be processed using standard food processing equipment, and that can be used to produce products having an appealing taste and texture.
- a soy-based dough having the highest possible soy content, that can be processed using standard food processing equipment, and that can be used to produce products having an appealing taste and texture.
- such products offering improved nutrition and having greater strength for handling prior to sale.
- products produced using standard food processing equipment which can optionally contain conventional, natural, or certified organic ingredients.
- a cohesive soy-based machineable dough comprises dry ingredients including a soy component and a pre-gelatinized starch component and wet ingredients including water.
- the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients
- the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients
- the wet ingredients comprise from about 25% to about 45%, by weight, of the total dough.
- Other optional ingredients may be ⁇ sed to modify taste and/or texture and include non-soy flours, leavening agents, oils, and milk or milk substitutes.
- a soy-based product comprises a baked sheeted dough prepared by mixing dry ingredients including a soy component and a pre-gelatinized starch with water at a temperature above the gelatinization temperature of the starch.
- the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients
- the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients
- the water comprises from about 25% to about 45%, by weight, of the total dough.
- the product may comprise flatbreads such as pitas and soft tortillas, crackers, snack chips, and other snack and bread products of various cuisines prepared from dough according to the invention.
- a method of producing a soy-based product comprises preparing a dough by mixing dry ingredients including a soy component and a pre-gelatinized starch with wet ingredients, sheeting the dough, cutting a dough piece from the dough, and baking the dough piece.
- the soy component comprises from about 60% to about 90%, by weight, of the dry ingredients
- the starch comprises from about 10% to about 40%, by weight, of the dry ingredients
- the wet ingredients comprise from about 25% to about 45%, by weight, of the total dough.
- the dough piece may also be fried after baking.
- a cohesive soy-based machineable dough comprises dry ingredients including a soy component and a pre-gelatinized starch component, and wet ingredients, including water.
- the soy component is selected from the group consisting of soy flour, soy meal, soy grits, soy chips, soy protein concentrates, soy protein isolates, and mixtures thereof.
- Soy flours, meals, grits, and chips comprise roasted soybeans that have been ground to varying degrees.
- Soy protein concentrates and soy protein isolates are produced from soybeans that have been subjected to extraction and separation processes that increase their protein content.
- the soy component preferably comprises from about 60% to about 90%, by weight, of the dry ingredients.
- Soy flours are available in enzyme active, full-fat, lecithinated, roasted, and reduced fat versions.
- full-fat soy flour comprises from about 70% to about 90%, by weight, of the soy component of a dough according to the invention.
- full-fat roasted soy flour comprises from about 70% to 90%, by weight, of the soy component of a dough according to the invention.
- full- fat soy flours provide reduction of fat absorption when products are fried, which gives a less greasy end product.
- oils in full-fat flours are considered to be stabilized giving longer shelf life to the end product. Attractive golden and browned colors can be achieved using full-fat soy flour.
- Soy grits, soy chips, and soy meals can be used to modify texture and taste while maintaining a high soy content in the final product.
- soy grits Preferably in crisp products, such as crackers or chips, soy grits comprise from about 10% to 30%, by weight, of the soy component.
- the pre-gelatinized starch is preferably selected from the group consisting of grain or cereal starch, tuber starch, root starch, vegetable starch, legume starch, hybrid starch, and mixtures thereof.
- these may include pre-gelatinized cornstarch, rice starch, arrowroot starch, pea starch, tapioca starch, and potato starch.
- Pre-gelatinized starches comprise modified or natural raw starches that have been cooked to gelatinize varying portions of the starch followed by dehydration and pulverization. While raw or uncooked starch granules usually require the application of heat to swell, pre-gelatinized starches may begin swelling in cold water. However, elevated liquid temperatures produce more intense swelling at a faster rate in pre-gelatinized starches. The temperature at which gelatinization intensity increases varies depending on the starch. For many starches, the gelatinization temperature is between 110° and 160 °F, i.e. 45 °C to about 70 °C. However, the manufacturer's recommendation regarding mixing and hydration temperatures to achieve gelatinization should be followed as a good starting point for a particular starch used in the invention.
- the intensified swelling, i.e., gelatinization of the starch provides viscosity, binding and expansion properties to the soy dough. Since the soy component of the dough contains no proper gluten proteins or suitable starch for binding and expansion, and comprises from about 60% to about 90%, by weight, of the dry ingredients of the dough, the pre- gelatinized starch imparts the cohesiveness necessary for dough machinability. Insufficient gelatinization causes the dough to adhere to the processing equipment and prevents achieving a uniform dough sheet of desired thickness. Therefore, preferably, the pre-gelatinized starch comprises from about 10% to about 40%, by weight, of the dry ingredients.
- the wet ingredients include water and may also include an animal milk or milk substitute.
- Milk substitutes include, but are not limited to soy beverages, soymilk, rice milk, and oat milk.
- the wet ingredients may be at an elevated temperature.
- optional dry ingredients may be used to modify taste and/or texture, or to develop taste, crispness, or pliability of a dough according to the present invention.
- Taste, texture, and crispness can be modified by the addition of non-soy flours including raw or preferably pre-gelatinized grain, vegetable, plant or legume flours.
- Exemplary non-soy flours include raw or pre-gelatinized potato, corn, rice, tapioca, and arrowroot flour.
- Raw starches may also be used to modify pliability and texture.
- raw starches include potato, corn, rice, and arrowroot starch and mixtures thereof.
- Conventional flavorings and seasonings may also be blended into the dough composition or topically applied upon the dough composition or applied to the product after baking.
- leavening agents may be included in dough to produce products, which require a rising, such as crackers and breads.
- exemplary leavening agents include yeast, baking powder, eggs, and other commercially available leavening agents.
- leavening agents will comprise less than about 5%, by weight, of the dry ingredients.
- Dough in accordance with embodiments of the invention may also include gums such as xanthum, guar, agar, and other commercially available hydrocolloids typically used for dough binding and conditioning.
- gums such as xanthum, guar, agar, and other commercially available hydrocolloids typically used for dough binding and conditioning.
- food grade oils can be used to improve sheeting, texture, browning, and taste.
- Exemplary oils include soybean oil, canola oil, corn oil, and other commercially available oils.
- Lecithin may also be added to improve emulsification, water binding, and dough release.
- a method of producing a soy-based product includes forming a cohesive dough by measuring and mixing the dry ingredients using standard mixing equipment. Wet ingredients are then added at the appropriate elevated temperature, i.e. from about 110 °F to about 160 op. Mixing is carried out preferably for about 3 to 10 minutes. The dough is then formed by sheeting, rolling, or flattening prior to cutting or die cutting using standard food processing equipment. The cut or formed dough pieces are then baked using conventional baking equipment as used for the production of breads, crackers, and chips, such as a Reading Bakery System convection oven comprising a cooker, two oven zones, and one kiln zone.
- a Reading Bakery System convection oven comprising a cooker, two oven zones, and one kiln zone.
- cooker temperatures preferably may be set between 150 °F and 190 °F, zone one oven temperatures may be maintained at approximately 560 °F, zone two temperatures may range from about 480 °F and 520 °F, and kiln temperatures may maintained at approximately 245 °F.
- Proof time may be from about 0-9.4 minutes
- cook time may preferably be from about 0-12.5 minutes
- oven bake time may preferably be from about 1 to 2 minutes
- kiln time may be from about 3.5 to 8.0 minutes.
- Oven temperatures and total baking and cooking times will vary depending on oven type, dough composition, and resonance time. In some embodiments, the dough may also be fried after baking.
- Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a tortilla-chip like appearance, flavor, and texture, are:
- Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a soft-tortilla like appearance, flavor, and texture, are:
- Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a leavened pita-bread like appearance, flavor, and texture, are:
- Ingredients, and their relative amounts, which may be used to prepare a cohesive soy-based machineable dough for producing a snack having a leavened cracker like appearance, flavor, and texture are:
- ingredients, and their relative amounts and the method, which may be used to produce a soy-based product having a tortilla-chip like appearance, flavor, and texture are:
- the dry ingredients were measured and then mixed using a 600 lb. Peerless Paddle Mixer. Water at 120 °F was added in stages to determine the proper point of hydration, for example until about 30.3% by weight of the total dough was reached. After mixing for approximately 7 minutes, the dough was fed to a Casa Herrera single- stage sheeter having an 8-row cutter, and operating at a rate of 32 turns/minute. The sheeted and cut dough was conveyed through a Casa Herrera 2000 BTU radiant heat oven with temperatures maintained from about 460 °F to about 540 °F. Following baking, the dough pieces were directed to a Casa Herrera fryer system having a temperature from about 350 °F to 360 O F, and fried until crisp.
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00959531A EP1351583A4 (en) | 2000-05-16 | 2000-08-29 | A soy-based dough and products made from the dough |
AU2000270839A AU2000270839A1 (en) | 2000-05-16 | 2000-08-29 | A soy-based dough and products made from the dough |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/571,925 | 2000-05-16 | ||
US09/571,925 US6291009B1 (en) | 2000-05-16 | 2000-05-16 | Method of producing a soy-based dough and products made from the dough |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001087086A1 true WO2001087086A1 (en) | 2001-11-22 |
Family
ID=24285616
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2000/023640 WO2001087086A1 (en) | 2000-05-16 | 2000-08-29 | A soy-based dough and products made from the dough |
Country Status (4)
Country | Link |
---|---|
US (3) | US6291009B1 (en) |
EP (1) | EP1351583A4 (en) |
AU (1) | AU2000270839A1 (en) |
WO (1) | WO2001087086A1 (en) |
Cited By (1)
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AU2011319045B2 (en) * | 2010-10-19 | 2015-02-12 | Otsuka Pharmaceutical Co., Ltd. | Hollow confectionery and method for producing the same |
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US20050053705A1 (en) * | 2003-09-04 | 2005-03-10 | Kraft Foods Holdings, Inc. | Soluble soy protein with superior functional properties |
US20040170743A1 (en) * | 2000-11-30 | 2004-09-02 | Kraft Foods Holdings, Inc. | Method of deflavoring soy-derived materials confectionary type products |
US7094439B2 (en) * | 2000-11-30 | 2006-08-22 | Kraft Foods Holdings, Inc. | Method of deflavoring whey protein |
US20040175474A1 (en) * | 2000-11-30 | 2004-09-09 | Kraft Foods Holdings, Inc. | Method of preparation of high quality soy-containing cheese products |
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US20040161512A1 (en) * | 2000-11-30 | 2004-08-19 | Kraft Foods Holdings, Inc. | Method of deflavoring soy-derived materials for use in dough-based and baked products |
US20040161513A1 (en) * | 2000-11-30 | 2004-08-19 | Kraft Foods Holdings, Inc. | Method of preparation of high quality soy-containing meat and meat analog products |
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US20060228455A1 (en) * | 2005-04-06 | 2006-10-12 | Garza-Lopez Jose A | Procedure for obtaining foodstuffs based on nopal and/or other vegetables |
CN102696973B (en) * | 2005-06-07 | 2014-08-13 | 普林格斯有限公司 | Compositions with rice flur and rice starch |
US20070031542A1 (en) * | 2005-08-09 | 2007-02-08 | Harry Chu | Encased food product and process for producing the same |
US20080305233A1 (en) * | 2007-06-07 | 2008-12-11 | Yoshihiko Akimoto | Soy based bread product and method of preparation |
US20090068335A1 (en) * | 2007-09-10 | 2009-03-12 | Richard Ogg | Cracker and method of making same |
WO2010006778A1 (en) * | 2008-07-17 | 2010-01-21 | Cargill, Incorporated | Composition for preparing improved gluten-free or gluten-reduced bakery products |
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2000
- 2000-05-16 US US09/571,925 patent/US6291009B1/en not_active Ceased
- 2000-08-29 AU AU2000270839A patent/AU2000270839A1/en not_active Abandoned
- 2000-08-29 WO PCT/US2000/023640 patent/WO2001087086A1/en active Application Filing
- 2000-08-29 EP EP00959531A patent/EP1351583A4/en not_active Withdrawn
-
2001
- 2001-07-19 US US09/907,698 patent/US6479089B2/en not_active Expired - Fee Related
-
2003
- 2003-09-17 US US10/667,245 patent/USRE42749E1/en not_active Expired - Lifetime
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU2011319045B2 (en) * | 2010-10-19 | 2015-02-12 | Otsuka Pharmaceutical Co., Ltd. | Hollow confectionery and method for producing the same |
Also Published As
Publication number | Publication date |
---|---|
US6291009B1 (en) | 2001-09-18 |
AU2000270839A1 (en) | 2001-11-26 |
US20010055642A1 (en) | 2001-12-27 |
US6479089B2 (en) | 2002-11-12 |
EP1351583A4 (en) | 2004-06-16 |
USRE42749E1 (en) | 2011-09-27 |
EP1351583A1 (en) | 2003-10-15 |
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