Abstract: The invention relates to method of preparing spongy soy protein and soy oil containing flakes from full fat, enzyme active soy flakes. The inventive method comprises preparing a hot coagulating solution, such as a Nigari salt solution; mixing the full fat, enzyme active soy flakes with the hot coagulating solution, at a temperature and for a time sufficient to deactivate enzymes and other beany- or off-flavor causing constituents, and to precipitate the soy protein in the soy flakes in situ in and on the flakes to form spongy coagulated soy protein and soy oil containing flakes; separating the spongy coagulated soy protein and soy oil containing flakes from the coagulation whey solution; and, washing the separated spongy flakes to remove residual whey solution and any excess salt. Washing can result in white, fluffy, bland tasting spongy flakes. The inventive spongy flakes are excellent as meat extenders and replacers.

Abstract: The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properties. Additionally, the invention relates to method for making said soy protein enriched and soy oil containing mashed potato product from said composition; and to said soy protein enriched and soy oil containing mashed potato product.

Abstract: The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The toasted soybean flakes are made from full fat, enzyme active, dehulled soybean flakes. Additionally, the invention relates to methods for making said highly soy protein enriched and soy oil containing mashed potato products from said compositions; and to said highly soy protein enriched and soy oil containing mashed potato products per se.

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.

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.

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.

Abstract: The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The toasted soybean flakes are made from full fat, enzyme active, dehulled soybean flakes. Additionally, the invention relates to methods for making said highly soy protein enriched and soy oil containing mashed potato products from said compositions; and to said highly soy protein enriched and soy oil containing mashed potato products per se.

Abstract: The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properties. Additionally, the invention relates to method for making said soy protein enriched and soy oil containing mashed potato product from said composition; and to said soy protein enriched and soy oil containing mashed potato product.