A METHOD FOR THE MANUFACTURE OF A PROCESSED SOY PROTEIN PRODUCT

Abstract

The present invention relates to a method for the manufacture of a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 50:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein is derived has been removed; the method comprises the following steps: 1) providing an initial mixture comprising milled or flaked or otherwise disintegrated soya bean meal (SBM) and water; 2) leaching the initial mixture under conditions where the dry matter amount in the initial mixture is between 8 and 20% by weight, for 0.15 to 6 hours at a temperature of 5 to 65 C. and at neutral pH; 3) separating the leaching mixture in a liquid fraction and a first solid fraction; 4) adjusting the pH of the liquid fraction from the initial leaching mixture with acid to a value of 3.5 to 5.5; 5) conveying the acidified liquid fraction through separation means such as a decanter centrifuge or similar means thereby separating the waste liquid and collecting a further solid fraction; 6) combining the solid fraction from the initial leaching mixture with the solid fraction collected from the separation means; 7) drying the combined solid fraction to a dry matter content of at least about 90%; 8) wherein the total amount of spent water in the method calculated from the initial SBM starting material is about 10 times the amount of SBM or less. It also relates to a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 50:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein is derived has been removed, and the use of such a product.

Claims

1-26. (canceled)

27. A method for manufacturing a processed, solid soya protein product derived from soya bean meal (SBM), comprising: (a) leaching an initial mixture comprising milled or flaked or otherwise disintegrated soya bean meal (SBM) and water for 0.15 to 6 hours at a temperature of 5 to 65 C. and at neutral pH to obtain a leached mixture, wherein the dry matter content in the initial mixture is between 8 and 20% by weight; (b) separating the leached mixture into a liquid fraction and a first solid fraction; (c) acidifying the liquid fraction to a pH of 3.5 to 5.5 to obtain an acidified liquid fraction; (d) separating the acidified liquid fraction into a waste liquid and a second solid fraction; (e) combining the first solid fraction with the second solid fraction to obtain a combined solid fraction; and (f) drying the combined solid fraction to a dry matter content of about 90% by weight or greater to obtain the solid soya protein product, wherein the total amount of spent water in the method calculated from the initial SBM starting material is about 10 times the amount of SBM or less; and wherein the solid soya protein product comprises protein in an amount of 65-75% by weight of dry matter and has a protein to potassium weight ratio of about 50:1 or greater and a dry matter content of about 90% by weight or greater and is substantially free of sodium, and wherein about 65% by weight or greater of the indigestible oligosaccharide content of the SBM has been removed.

28. A method according to claim 27, wherein the initial mixture further comprises biological material from other biomass sources selected from grasses, cereals, seeds, nuts, beans, peas, and mixtures thereof.

29. A method according to claim 27, wherein the leaching is performed under anaerobic and/or aerobic conditions.

30. A method according to claim 27, wherein the leaching is performed in one or more interconnected paddle worm or continuous worm conveyers or a continuous stirred tank reactor comprising inlet means for the SBM and the water and outlet means for the product.

31. A method according to claim 27, wherein the leaching is performed at a temperature of 5 to 50 C.

32. A method according to claim 27, wherein the leaching is performed at pH of 3.5 to 5.

33. A processed, solid soya protein product derived from soya bean meal (SBM), comprising protein in an amount of 65-75% by weight of dry matter, having a protein to potassium weight ratio of about 50:1 or greater and a dry matter content of about 90% by weight or greater, wherein the product is substantially free of sodium, and wherein about 65% by weight or greater of the indigestible oligosaccharide content of the SBM has been removed.

34. A processed, solid soya protein product according to claim 33, further comprising processed biological material from other biomass sources selected from grasses, cereals, seeds, nuts, beans, peas, and mixtures thereof.

35. A processed, solid soya protein product according to claim 33, wherein the protein to potassium ratio is about 55:1 or greater.

36. A processed, solid soya protein product according to claim 33, having a potassium content of about 1.5% or less by weight of dry matter.

37. A processed, solid soya protein product according to claim 33, having a potassium content of about 1.0% or less by weight of dry matter.

38. A processed, solid soya protein product according to claim 33, having a magnesium content of about 0.3% or less by weight of dry matter.

39. A processed, solid soya protein product according to claim 33, wherein the content of indigestible oligosaccharides is 3.0% or less by weight of dry matter.

40. A processed, solid soya protein product according to claim 33, wherein the content of indigestible oligosaccharides is 2.0% or less by weight of dry matter.

41. A processed, solid soya protein product according to claim 33, wherein: about 35% by weight or greater of the original potassium content of the SBM has been removed; and/or about 30% by weight or greater of the original magnesium content of the SBM has been removed; and/or the amounts of calcium and copper are substantially unchanged in comparison with the SBM.

42. A processed, solid soya protein product according to claim 33, further comprising, on a dry matter basis, about 20 mg/kg (ppm) or more zinc; and/or about 15 mg/kg (ppm) or more manganese.

43. A processed, solid soya protein product according to claim 33, having an isoflavone content of about 0.1% or greater by weight of dry matter.

44. A processed, solid soya protein product according to claim 33, wherein the amount of iron is increased by about 5% by weight or greater, in comparison with the iron content in the SBM, and/or wherein the product comprises about 110 mg/kg or greater iron by weight of dry matter.

45. A processed, solid soya protein product derived from soya bean meal (SBM), obtained by a method according to claim 1, comprising protein in an amount of 65-75% by weight of dry matter, having a protein to potassium weight ratio of about 50:1 or greater and a dry matter content of about 90% by weight or greater, wherein the product is substantially free of sodium, and wherein about 65% by weight or greater of the indigestible oligosaccharide content of the SBM has been removed.

46. A processed solid soya protein product according to claim 33, having a water holding capacity of less than 10 mL/g.

47. A method of preparing a processed food product, feed product, or nutritional supplement, comprising adding a processed, solid soya protein product according to claim 33 as an ingredient.

48. A feed, food product, or nutritional supplement, comprising from 1 to 99% by weight of a processed, solid soya protein product according to claim 33.

Description

DETAILED DESCRIPTION OF THE INVENTION

The Method for the Manufacture of a Processed, Solid Product in the First Aspect of the Invention:

[0052] The soya bean meal can be of any origin and it can be GMO or non-GMO.

[0053] The processed, solid soya protein product manufactured by the method of the invention comprises about 65-75% protein by weight of dry matter, such as 65.5%, 66%, 66.5%, 67%, 67.5%, 68%, 68.5%, 69%, 69.5%, 70%, 71%, 72%, 73%, 74%, or 75%.

[0054] The protein to potassium ratio in the product manufactured by the method of the invention is at least about 50:1, e.g. at least 55:1, at least 60:1, at least 65:1, at least 70:1, at least 72:1, at least 75:1, at least 80:1, at least 85:1, or even at least 90:1.

[0055] The dry matter percentage in the product manufactured by the method of the invention is at least about 90%, such as at least 92%, at least 94%, at least 95%, at least 96%, at least 97%, or at least 98%.

[0056] The product manufactured by the method of the invention is substantially free of sodium, which means that it comprises less than about 0.2%, such as less than 0.01% or less than 0.005% or less than 0.001%.

[0057] The original soya bean indigestible oligosaccharides the content of which is removed in the product manufactured by the method of the invention are primarily raffinose, stachyose, and verbascose. At least about 65% by weight of the original indigestible oligosaccharide content of the soy bean meal wherefrom the protein is derived has been removed, such as at least 70%, 75%, 80%, 85%, 90 or 95%. The content of indigestible oligosaccharides in SBM varies with the source of SBM and the cultivation soil, and it is typically 6-9%, of which at least 65% has been removed in the processed, solid soya product of the invention. Thus, the content of the indigestible oligosaccharides in the product is typically 2-3% or less.

[0058] The water content in the initial reaction mixture of the method for the manufacture of the processed, solid soya protein product does not exceed about 92% by weight, which implies that the dry matter content in the mixture is at least 8%. More specifically, it is between about 8 and 20%, such as between 8 and 15%, such as between 10 and 15%, such as between 10 and 12%.

[0059] The reaction time is 0.15-6 hours at a temperature of 5-65 C. The temperature may e.g. vary from 7-60 C., from 10-55 C., from 15-50 C., 20-45 C., or from 30 to 40 C.; and at the same time the reaction time may vary e.g. from 10 minutes to 6 hours, from 20 minutes to 6 hours, from 1 to 6 hours, from 2 to 5 hours, from 2 to 4 hours, from 3 to 5 hours, or from 3 to 4 hours. The method can be conducted at low temperature by use of tap water or water at room temperature, thus production costs are reduced because heat application is not required. The leaching can be performed by stirring or similar means.

Further Embodiments of the Manufacture Method of the Invention

[0060] In any of the embodiments of the method of the invention, the initial mixture comprising milled or flakes or otherwise disintegrated SBM may further comprise biological material from other biomass sources, such as grasses, cereals, seeds, nuts, beans or peas, or mixtures thereof, and/or in amounts up to e.g. 5%, 10%, 15%, 20%, or 25%.

[0061] In any of the embodiments of the method, the leaching step may be performed under anaerobic and/or aerobic conditions.

[0062] In any of the above embodiments of the method, the leached mixture is separated in a liquid fraction and a semi-solid fraction by any separation means, such as transfer through a cloth, sieve or screw press or by means of a decanter centrifuge.

[0063] In any embodiments of the method, pH in the liquid fraction, separated after leaching, is adjusted to about 3.5-5.5, e.g. at pH about 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, or 5.5. The pH can be adjusted by any organic or inorganic acid, such as formic acid, acetic acid, hydrochloride acid, sulfuric acid or phosphoric acid.

[0064] In any of the above embodiments of the method the liquid fraction can be conveyed through means for further separation of solids, such as decanter centrifuging, ultrafiltration and/or reverse osmosis, and the water is collected and recirculated to the initial leaching mixture and/or to a further leaching mixture.

[0065] De-watering of the solid fraction or the combined solid fractions, if applied, is conducted by squeezing or similar means. Drying to a dry matter of at least 90% is performed by well-known means, such as by fluid bed dryer, ring dryer, KIX dehydrator or spin-flash dryer.

[0066] In any of the above embodiments of the method the leaching may be performed in any type of container with mixing/stirring and sufficient holding time, such as one or more non-vertical, interconnected paddle worm or continuous worm conveyers or a continuous stirred tank reactor with inlet means for the reaction mixture and additives and outlet means for the product, and it may include control means for rotation speed, temperature and pH. The continuous worm conveyer can be an optionally modified type of a single bladed or multi bladed screw or intersected screw conveyer designed to transport the reacting mixture and at the same time lifting the material so that it is transported and agitated without compacting it.

[0067] In any one of the above embodiments the leaching step can be performed as a batch, fed-batch, continuous process or counter flow process.

[0068] In any of the above embodiments of the method it may comprise a further step of de-watering the combined solid fractions to a dry matter content of at least 30% before drying.

[0069] The Processed, Solid Products of the Invention in the Second Aspect of the Invention:

[0070] The soya bean meal can be of any origin and it can be GMO or non-GMO.

[0071] The processed, solid soya protein products of the invention comprises about 65-75% protein by weight of dry matter, such as 65.5%, 66%, 66.5%, 67%, 67.5%, 68%, 68.5%, 69%, 69.5%, 70%, 71%, 72%, 73%, 74%, or 75%.

[0072] The protein to potassium ratio in the processed, solid soya protein products of the invention is at least about 50:1, e.g. at least 55:1, at least 60:1, at least 65:1, at least 70:1, at least 72:1, at least 75:1, at least 80:1, at least 85:1, or even at least 90:1.

[0073] The dry matter percentage in the processed, solid soya protein products of the invention is at least about 90%, such as at least 92%, at least 94%, at least 95%, at least 96%, at least 97%, or at least 98%.

[0074] The processed, solid soya protein products of the invention is substantially free of sodium, which means that it comprises less than about 0.2%, such as less than 0.01%, or less than 0.005%, or less than 0.001%.

[0075] The original soya bean indigestible oligosaccharides the content of which is removed in the processed, solid soya protein products of the invention are primarily raffinose, stachyose, and verbascose. At least about 65% by weight of the original indigestible oligosaccharide content of soy bean meal wherefrom the protein is derived has been removed, such as at least 70%, 75%, 80%, 85%, 90, or 95%. The content of indigestible oligosaccharides in SBM varies with the source of SBM and the cultivation soil, and it is typically 6-9%, of which at least 65% has been removed in the processed, solid soya product of the invention. Thus, the content of the indigestible oligosaccharides in the product is typically 2-3% or less.

The Processed, Solid Product of the Invention in its Third Aspect:

[0076] In its third aspect the invention related to a processed, solid soya protein product obtainable by a method according to the invention.

[0077] The soya bean meal can be of any origin and it can be GMO or non-GMO.

[0078] The processed, solid soya protein product of the invention comprises about 65-75% protein by weight of dry matter, such as 65.5%, 66%, 66.5%, 67%, 67.5%, 68%, 68.5%, 69%, 69.5%, 70%, 71%, 72%, 73%, 74% or 75%.

[0079] The protein to potassium ratio in the processed, solid soya protein products of the invention is at least about 50:1, e.g. at least 55:1, at least 60:1, at least 65:1, at least 70:1, at least 72:1, at least 75:1, at least 80:1, at least 85:1 or even at least 90:1.

[0080] The dry matter percentage in the processed, solid soya protein product of the invention is at least about 90%, such as at least 92%, at least 94%, at least 95%, at least 96%, at least 97% or at least 98%.

[0081] The processed, solid soya protein product of the invention is substantially free of sodium, which means that it comprises less than about 0.2%, such as less than 0.01% or less than 0.005% or less than 0.001%.

[0082] The original soya bean indigestible oligosaccharides the content of which is removed in the processed, solid soya protein products of the invention are primarily raffinose, stachyose, and verbascose. At least about 65% by weight of the original indigestible oligosaccharide content of soy bean meal wherefrom the protein is derived has been removed, such as at least 70%, 75%, 80%, 85%, 90 or 95%. The content of indigestible oligosaccharides in SBM varies with the source of SBM and the cultivation soil, and it is typically 6-9%, of which at least 65% has been removed in the processed, solid soya product of the invention. Thus, the content of the indigestible oligosaccharides in the product is 2-3% or less.

Further Embodiments of the Products of the Invention in its Second and Third Aspect

[0083] In any of the embodiments of the processed, solid soya protein products of the invention, it may further comprise biological material from other biomass sources, such as grasses, cereals, seeds, nuts, beans or peas, or mixtures thereof, in amounts up to e.g. 5%, 10%, 15%, 20%, or 25%.

[0084] In any of the embodiments of the processed, solid soya protein products of the invention, at least about 35% by weight of the original potassium content in the SBM wherefrom the protein is derived can be removed by the method of the invention. This would typically provide a processed, solid soya protein product which comprises about 1.5% potassium or less measured on the dry matter.

[0085] The amount of potassium in the soya bean meal (SBM) depends on the cultivating soil and may typically vary from 1.8 to 2.7%. In further embodiments of the processes, solid soya products of the invention, at least 40%, at least 45%, at least 50%, at least 55%, at least 58%, at least 60%, at least 65%, at least 70%, at least 75%, or at least 80% by weight of the original potassium may have been removed in the product. In such embodiments, or in alternative embodiments, the solid soya protein product typically comprises 1.5% potassium or less than 1.5%, e.g. 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, or 0.1% or less.

[0086] In any of the above embodiments of the processed solid soya protein products may further comprise processed biological material from other biomass sources, such as grasses, cereals, seeds, nuts, beans or peas, or mixtures thereof, in amounts up to e.g. 5%, 10%, 15%, 20%, 25%, 30% or 40%.

[0087] The amount of magnesium in soya bean meal (SBM) depends on the cultivating soil and may typically vary from 0.3 to 0.4%. In any of the above embodiments at least about 30% of the original magnesium content of the SBM source may have been removed in the processed, solid soya protein product, e.g. at least 35%, at least 40%, at least 45%, or at least 50% has been removed. In such embodiments, or in alternative embodiments, the processed, solid soya protein product measured on the dry matter content may comprise about 0.3% magnesium or less, such as 0.25% or less, e.g. 0.2% or less, 0.15% or less, or 0.1% or less.

[0088] In any of the above embodiments of the method of the invention or the products of the invention the amounts of calcium and copper will be substantially unchanged in comparison with soy bean meal, thus the amount of calcium is about 0.2-0.5%, e.g. about 0.3-0.4%, and the amount of cupper is about 10-25 mg/kg, e.g. about 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22 m or 25 mg/kg, both depending of the cultivating soil for the soya bean. The amount of calcium and copper in soya bean meal (SBM) depends on the cultivating soil and may typically vary from 13-25 mg/kg copper and 0.2-0.5% calcium.

[0089] In any of the above embodiments of the products of the invention the amount of iron may be increased by at least about 10%, e.g. at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45% or even at least 50%. At the same time or in the alternative, the amount may be at least about 100 mg/kg, e.g. from about 100-200 mg/kg, e.g. 110, 120, 130, 140, 150, 160, 170, 180 or 190 mg/kg, depending of the cultivating soil for the soya bean. The amount of iron in soya bean meal (SBM) depends on the cultivating soil and may typically vary from 80-300 mg/kg.

[0090] In any of the above embodiments of the products of the invention the solid soya protein products comprises on a dry matter basis at least about 20 mg/kg zinc, e.g. at least 30 mg/kg, at least 35 mg/kg, at least 40 mg/kg, at least 45 mg/kg, at least 50 mg/kg or at least 60 mg/kg zinc.

[0091] In any of the above embodiments of the products of the invention the solid soya protein product comprises on a dry matter basis at least about 15 mg/kg manganese, e.g. at least 20 mg/kg, at least 25 mg/kg, at least 30 mg/kg, at least 35 mg/kg, at least 40 mg/kg or at least 50 mg/kg.

[0092] In any of the above embodiments of the products of the invention the solid soya protein product comprises on a dry matter basis about 0.1% isoflavone, e.g. at least 0.12%, at least 0.14%, at least 0.15%, at least 0.18%, at least 0.2%, at least 0.22%, at least 0.25%, at least 0.27% or at least 0.30%. Examples of isoflavones are Daidzein, Daidzin, Genistein, Genistin, Glycetein and Glycetin.

[0093] In any of the above embodiments of the products of the invention the water holding capacity may be low or high, depending of the intended final application. In one of such embodiments the capacity is low, e.g. less than 5 ml/g or less than 4 ml/g or less than 3 ml/g or less than 2 ml/g or less than 1 ml/g.

[0094] The invention in its 4.sup.th aspect also relates to the use of a processed solid soya product according to the invention in a processed food product or as an ingredient to be used in a feed product for animal consumption or as an ingredient in a nutritional supplement.

[0095] Finally, the invention in its 5.sup.th aspect relates to a food or feed product or a nutritional supplement containing from 1 to 99% by weight of a processed, solid soya protein product according to the invention.

EXAMPLES

Materials and Methods:

[0096] Soya bean meal (SBM) was obtained from different sources, including Non-GMO batch from Brazil (SBM395), GMO batch from Brazil (SBM466) and GMO batch from Paraguay (SBM478).

[0097] The content of indigestible oligosaccharides in the watery extracts of the biomass/Solid protein product can be analysed by thin layer chromatography on TLC silica gel 60 plates (Merck). The different components were quantified by comparison to standards of known concentration. Soluble carbohydrate was determined by the Phenol-sulphuric assay as described in: Carbohydrate analysisA practical approach; IRL Press, Oxford. Ed. M. F. Chaplan & J. F. Kennedy, 1986 p 2.

Example 1

[0098] Leaching in a Batch Process at Room Temperature Followed by Adjustment of Liquid Fraction to pH 4.5 of SBM from SBM 395

[0099] 100 g of soya bean meal was suspended in water at room temperature to a total volume of 1000 ml to create a 10% dry matter suspension at neutral pH, and the suspension was stirred for 30 minutes at room temperature.

[0100] The leached mixture was transferred to a cloth, and the liquid and solid fractions were collected separately. The solid fraction was kept for later mixture with the solid fraction below.

[0101] The pH in the liquid fraction was adjusted to about 4.5 with sulfuric acid, whereby a solid product comprising protein precipitates.

[0102] The fraction was centrifuged at 3000g for 10 minutes, and the solid fraction comprising the precipitated protein was collected and combined with the first solid fraction from the first separation, and the combined fractions were dried in a fluid bed dryer to a dry matter content of approx. 95%.

[0103] The product was analysed for content of protein, minerals, trace elements and dry matter.

[0104] The results are shown in table 1.

Examples 2 and 3

[0105] Leaching in a Batch Process at Room Temperature Followed by Adjustment of Liquid Fraction to pH 4.5 of a SBM from SBM466 or SBM478

[0106] The process of example 1 was repeated with soy bean meal from other sources. The product was analysed for content of protein, minerals, trace elements and dry matter.

[0107] The results are shown in table 1.

TABLE-US-00001 TABLE 1 SBM - Example 1 Example 2 Example 3 reference* M395 M466 M478 Dry matter % 95.5 93.2 94.0 Protein of dry 56 69.5 67.3 69.1 matter % Sodium (Na) % <0.01 <0.01 <0.01 Potassium (K) % 2.3 1.13 1.18 1.01 Protein:K - ratio 24 62 57 68 Magnesium (Mg) % 0.3-0.4 0.2 0.2 0.2 Calcium (Ca) % 0.2-0.5 0.3 0.3 0.4 Copper (Cu) 13-25 9 9 11 mg/kg Iron (Fe) mg/kg 80-300 123 108 141 Zinc (Zn) mg/kg 55 59 49 53 Manganese (Mn) 30-60 32 32 62 mg/kg *The composition is the composition of a typical SBM

[0108] From the results it can be seen that a product of the invention obtained after extraction at neutral pH followed by precipitation from the thus obtained separated liquid fraction has a protein content of 67-69% by weight of dry matter and a modified mineral profile. In particular, the content of potassium is reduced to about half of the content in SBM. The protein to potassium weight ratio is from 62-93. Magnesium is reduced to about two thirds of the original content while calcium is unaffected. The content of zinc and manganese is only moderately affected by the leaching.

Example 4

[0109] Determination of Removal of Oligosaccharides in Each of the Protein Products Obtained in Examples 1 to 3, Wherein the Protein is Derived from SBM from Three Different Sources [SBM395, SBM466, SBM478]

[0110] 10% watery slurries of each of the resulting products from example 1, 2, and 3 above, and a reference raw SBM, were made. The slurries were left with stirring for 30 minutes at room temperature. The liquid fraction in each slurry was collected by centrifugation 3000g for 10 minutes, and its oligosaccharide content was determined by TLC analysis. The results are shown in table 2.

TABLE-US-00002 TABLE 2 Oligo- Stachyose/ saccharides raffinose Raw Raw Stachyose/ SBM Product Oligosaccharides SBM Product raffinose Source % % removed % % removed M395 13.9 4.1 70.5% 7.5 1.8 76.0% M466 16.4 4.9 70.1% 8.8 2.3 73.9% M478 15.5 4.0 74.2% 8.3 1.9 77.1%

[0111] These results indicate that the extraction of oligosaccharides is very effective.

Comparative Example

Leaching in a Process According to WO 03/079806 of Soya Flakes and SBM; Determination of Removal of Oligosaccharides

[0112] 200 g defatted soya flakes were spread over aluminium trays and autoclaved at 110 C. for 15 min. The flakes were soaked in 800 mL water (viz. in a ratio of 1:4 (w/v)) for 2 h and drained through table cloth (by gravitation, no pressure applied) until no further draining occurred.

[0113] The extraction was repeated by soaking the wet flakes soaked in additional 600 mL water (viz. in a ratio of 1:3 (w/v)) for 2 h and drained through table cloth until no further draining.

[0114] Then the wet flakes were dried at 90 C. in fluid bed dryer.

[0115] For comparison, the procedure was repeated for soybean meal M466.

[0116] The raw material and the dried products were analysed for protein, dry matter, minerals and oligosaccharides. The results are shown in tables 3-4.

TABLE-US-00003 TABLE 3 Defatted soya flakes: Defatted SBM Raw soya flakes: SBM M466: M466: material Product Raw material Product Dry matter % 80.7 73.7 Protein of dry 53.1 56.8 48.4 58.1 matter % Sodium (Na) % <0.01 0.03 <0.01 0.03 Potassium (K) % 2.4 2.0 2.4 1.7 Protein:K - ratio 28 34 Magnesium (Mg) % 0.3 0.3 0.3 0.3 Calcium (Ca) % 0.3 0.4 0.3 0.4 Copper (Cu) 17.6 20.3 8.8 17.3 mg/kg Iron (Fe) mg/kg 141 143 92 107 Zinc (Zn) mg/kg 52 60 51 67 Manganese (Mn) 61 63 29 33 mg/kg

[0117] The protein analysis shows that the process illustrated in example 4 of WO03/079806 is not very effective in obtaining a product with high protein content. A product containing only 58% was obtained, whereas the products which can be obtained according to the present process is 65-75% as illustrated by the examples in table 1, where protein amounts of about 67-70% were obtained.

[0118] The process of WO 03/079806 did not either produce a satisfactory reduction in potassium content; the reduction was only 18% with defatted soya flakes and 29% with SBM M466, and the final amount was 1.7-2% of the dry matter content. Consequently, the protein to potassium ratio was 28:1-34:1.

TABLE-US-00004 TABLE 4 Defatted Source soy flakes Soybean meal M466 Oligosaccharides in raw material % 5.8 5.6 Oligosaccharides in product % 3.5 3.1 Reduction of oligosaccharides % 39.7 44.6

[0119] The analysis in table 4 shows that the process illustrated in example 4 of WO03079806 is not very effective in reducing the content of oligosaccharides in the starting, raw material. The process works slightly better with SBM than with defatted soya flakes, but it is not nearly as effective as the present process wherein at least 65% of the oligosaccharides are removed, and the present examples have illustrated that up to 77% can be removed (table 2).

[0120] For completeness, the protein content in the drain liquids was also determined, and the results are shown in table 5.

TABLE-US-00005 TABLE 5 Source Defatted soy flakes Soybean meal M466 Protein of dry matter in first 43.0 23.4 drain liquid % Protein of dry matter in 45.8 28.8 second drain liquid %

[0121] Thus, it is clear that a large part of the protein in the defatted soya flakes and also in the SBM is dissolved by the soaking process leaving a solid product having a lower content of protein.