1. A machine readable medium containing executable computer program instructions which when executed by a digital processing system cause said system to perform a method for circuit design, the method comprising:
determining a temperature solution and a power dissipation solution for a first design of a circuit, the power dissipation solution and the temperature solution being interdependent and consistent with each other; and
performing timing optimization using the temperature solution to generate a second design of the circuit.
2. The medium of claim 1, wherein the method further comprises:
evaluating a temperature dependent delay from an input of an element to an output of the element.
3. The medium of claim 1, wherein the method further comprises:
evaluating a temperature dependent transition time of an element at an output of the element.
4. The medium of claim 2, wherein the element is one of:
a standard cell;
a custom block; and
a custom macro.
5. The medium of claim 1, wherein the first design of the circuit comprises a technology dependent netlist.
6. The medium of claim 5, wherein the first design of the circuit is in a Hardware Description Language (HDL).
7. The medium of claim 1, wherein the timing optimization is performed together with power optimization.
8. The medium of claim 1, wherein the timing optimization comprises netlist changes.
9. The medium of claim 8, wherein the netlist changes comprise changing a transistor threshold value for a cell instance or a block.
10. The medium of claim 1, further comprising:
determining sensitivities of delay to temperature change at a plurality of locations in the circuit; and
based on the sensitivities of delay to temperature change, determining the timing optimization.
11. A machine readable medium containing executable computer program instructions which when executed by a digital processing system cause said system to perform a method for circuit design, the method comprising:
selectively changing transistor threshold value for at least a portion of a design of a circuit to optimize power usage under timing constraint.
12. The medium of claim 11, wherein the transistor threshold value is selectively changed for individual cell instances.
13. The medium of claim 11, wherein the transistor threshold value is selectively changed for blocks of a chip.
14. The medium of claim 11, wherein selection of the portion of the design is at least partially dependent on a temperature solution for the design of the circuit.
15. The medium of claim 14, wherein the temperature solution is based on heat transfer according to a temperature dependent power dissipation solution for the design of the circuit.
16. The medium of claim 15, wherein the method further comprises:
determining the temperature solution and the temperature dependent power dissipation solution, which are interdependent and consistent with each other.
17. A method implemented on a data processing system for circuit design, the method comprising:
determining for a first design of a circuit a first temperature solution and a first power dissipation solution, the first power dissipation solution and the first temperature solution being interdependent; and
transforming the first design of the circuit into a second design of the circuit using the first temperature solution to reduce leakage power of the circuit under one or more design constraints.
18. The method of claim 17, wherein the one or more design constraints comprises a timing constraint.
19. The method of claim 17, wherein said transforming comprises:
replacing a first element of the first design of the circuit with a second element of the second design of the circuit;
wherein the first and second elements are functionally equivalent; and
wherein the second element has power dissipation lower than the first element at a same temperature.
20. The method of claim 19, wherein the first element has a first transistor threshold voltage; the second element has a second transistor threshold voltage; and the first transistor threshold voltage is lower than the second transistor threshold voltage.
21. The method of claim 19, wherein said transforming further comprises:
replacing a third element of the first design of the circuit with a fourth element of the second design of the circuit to meet a timing requirement on a path passing through the first and third elements;
wherein the third and fourth elements are functionally equivalent; and
wherein the fourth element has power dissipation higher than the third element at a same temperature.
22. The method of claim 21, wherein the third element has a third transistor threshold voltage; the fourth element has a fourth transistor threshold voltage; and the fourth transistor threshold voltage is lower than the third transistor threshold voltage.
23. The method of claim 17, further comprising:
determining a timing critical path; and
selecting a first element from a low temperature portion of the timing critical path based on at least the first temperature solution;
wherein said transforming comprises replacing the first element with a second element to improve timing on the timing critical path; and
wherein the second element has a transistor threshold voltage lower than the first element.
24. The method of claim 17, further comprising:
determining sensitivities of leakage for a plurality of transformations; and
based on the sensitivities of leakage, selecting one from the plurality of transformations to transform the first design of the circuit to the second design of the circuit.
25. A method implemented on a data processing system for circuit design, the method comprising:
determining a temperature solution and a power dissipation solution for a first design of a circuit, the power dissipation solution and the temperature solution interdependent, the power dissipation solution and the temperature solution consistent with each other; and
transforming the first design of the circuit into a second design of the circuit using the temperature solution to improve performance of first design of the circuit.
26. The method of claim 25, further comprising:
selecting an element of the first design from a location with an elevated temperature according to the temperature solution:
wherein the first design is transformed into a second design through replacing a first implementation of the element with a second implementation to reduce leakage power; and
wherein the first implementation has a transistor threshold voltage lower than the second implementation.
27. The method of claim 25, further comprising:
selecting an element of the first design from a location with a low temperature according to the temperature solution;
wherein the first design is transformed into a second design through replacing a first implementation of the element with a second implementation to improve timing on a path while limiting an increase in leakage power; and
wherein the second implementation has a transistor threshold voltage lower than the first implementation.
28. The method of claim 25, further comprising:
determining sensitivities of leakage and delay for a plurality of transformations; and
based on the sensitivities of leakage and delay, selecting one from the plurality of transformations to transform the first design of the circuit to the second design of the circuit.
29. A method implemented on a data processing system for circuit design, the method comprising:
determining a temperature solution and a power dissipation solution for a first design of a circuit, the power dissipation solution and the temperature solution being interdependent and consistent with each other; and
performing timing optimization using the temperature solution to generate a second design of the circuit.
30. The method of claim 29, further comprising:
evaluating at least one of:
a temperature dependent delay from an input of an element to an output of the element; and
a temperature dependent transition time of an element at an output of the element.
31. The method of claim 29, wherein the first design of the circuit comprises a technology dependent netlist in a Hardware Description Language (HDL).
32. The method of claim 29, wherein the timing optimization is performed together with power optimization.
33. The method of claim 29, further comprising:
determining sensitivities of delay for a plurality of transformations; and
based on the sensitivities of delay, determining the timing optimization from the plurality of transformations.
34. A method implemented on a data processing system for circuit design, the method comprising:
selectively changing transistor threshold value for at least a portion of a design of a circuit to optimize power usage under timing constraint.
35. The method of claim 34, wherein the transistor threshold value is selectively changed for one of:
individual cell instances; and
blocks of a chip.
36. The method of claim 34, wherein selection of the portion of the design is at least partially dependent on a temperature solution for the design of the circuit; the temperature solution is based on heat transfer according to a temperature dependent power dissipation solution for the design of the circuit.
37. A data processing system for circuit design, the data processing system comprising:
means for determining a temperature solution and a power dissipation solution for a first design of a circuit, the power dissipation solution and the temperature solution interdependent, the power dissipation solution and the temperature solution consistent with each other; and
means for transforming the first design of the circuit into a second design of the circuit using the temperature solution to improve performance of first design of the circuit.
38. The data processing system of claim 37, further comprising:
means for selecting an element of the first design from a location with an elevated temperature according to the temperature solution;
wherein the first design is transformed into a second design through replacing a first implementation of the element with a second implementation to reduce leakage power.
39. The data processing system of claim 37, further comprising:
means for selecting an element of the first design from a location with a low temperature according to the temperature solution;
wherein the first design is transformed into a second design through replacing a first implementation of the element with a second implementation to improve timing on a path while limiting an increase in leakage power.
40. A data processing system for circuit design, the data processing system comprising:
means for determining a temperature solution and a power dissipation solution for a first design of a circuit, the power dissipation solution and the temperature solution being interdependent and consistent with each other; and
means for performing timing optimization using the temperature solution to generate a second design of the circuit.
41. The data processing system of claim 40, further comprising:
means for evaluating one of:
a temperature dependent delay from an input of an element to an output of the element; and
a temperature dependent transition time of an element at an output of the element.
42. The data processing system of claim 40, wherein the first design of the circuit comprises a technology dependent netlist.
43. The data processing system of claim 40, wherein the timing optimization is performed together with power optimization.
44. A data processing system for circuit design, the data processing system comprising:
means for selectively changing transistor threshold value for at least a portion of a design of a circuit to optimize power usage under timing constraint.
45. The data processing system of claim 44, wherein the transistor threshold value is selectively changed for one of:
individual cell instances; and
blocks of a chip.
46. The data processing system of claim 44, wherein selection of the portion of the design is at least partially dependent on a temperature solution for the design of the circuit; and wherein the temperature solution is based on heat transfer according to a temperature dependent power dissipation solution for the design of the circuit.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
The invention claimed is:
1. A method for deactivating naturally occurring trypsin inhibitor in soy meal comprising:
(a) preparing a soy meal slurry from a full fatted soy meal; and
(b) adding a sufficient amount of trypsin inhibitor deactivating enzyme to said soy meal slurry to substantially deactivate said trypsin inhibitor; and
(c) waiting a sufficient period of time for said trypsin inhibitor deactivation enzyme to deactivate said trypsin inhibitor.
2. The method according to claim 1 wherein said soy meal has not been heated above about 65 degrees C. prior to preparation of said slurry.
3. The method according to claim 1 wherein said soy meal slurry is not heated above about 65 degrees C. during deactivation of said trypsin inhibitors.
4. The method according to claim 1 wherein said soy meal slurry is adjusted to have a pH of at least about 7.0 before the addition of said trypsin inhibitor deactivation enzyme.
5. The method according to claim 1 wherein said soy meal in said slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
6. The method according to claim 1 wherein the said soy meal in said slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
7. The method according to claim 1 wherein said soy meal in said soy slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
8. The method according to claim 1 further comprising the steps of:
(a) adding a sufficient amount of a hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
(b) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.
9. A method for enzymatically deactivating naturally occurring trypsin inhibitor in soy meal comprising the steps of:
(a) preparing a soy meal slurry at a temperature between 10 C. and 65 C. from a soy meal defatted by a cold extraction process; and
(b) adding a sufficient amount of trypsin inhibitor deactivating enzyme to said soy meal slurry to substantially deactivate said trypsin inhibitor; and
(c) waiting a sufficient period of time for said trypsin inhibitor deactivation enzyme to deactivate said trypsin inhibitor while maintaining said temperature.
10. The method according to claim 9 wherein said soy meal has not been heated above about 65 degrees C. prior to preparation of said slurry.
11. The method according to claim 9 wherein said soy meal slurry has not been heated above about 65 degrees C.
12. The method according to claim 9 wherein said soy meal slurry is adjusted to have a pH of at least about 7.0 before the addition of said trypsin inhibitor deactivation enzyme.
13. The method according to claim 9 wherein said soy meal in said soy meal slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
14. The method according to claim 9 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
15. The method according to claim 9 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
16. The method according to claim 9 further comprising the steps of:
(c) adding a sufficient amount of a hydrolyzing agent to said soy meal slurry to convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
(d) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.
17. A method for enzymatically deactivating naturally occurring trypsin inhibitor in soy meal comprising the steps of:
(a) preparing a soy meal slurry having a basic pH; and
(b) adding a sufficient amount of trypsin inhibitor deactivation enzyme to said soy meal slurry to substantially deactivate said trypsin inhibitor; and
(c) waiting a sufficient period of time for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor.
18. The method according to claim 17 wherein said soy meal has not been heated above about 65 degrees C. prior to preparation of said slurry.
19. The method according to claim 17 wherein said soy meal slurry is not heated above about 65 degrees C. during deactivation of said trypsin inhibitors.
20. The method according to claim 17 wherein the temperature of said soy meal slurry is maintained between about 20 degrees C. and about 60 degrees C. during deactivation of said trypsin inhibitor.
21. The method according to claim 17 wherein said soy meal slurry is adjusted to have a pH between 3.0 and 10.0 before the addition of said trypsin inhibitor deactivation enzyme.
22. The method according to claim 17 wherein said soy meal slurry is adjusted to have a pH of about 8.5 before the addition of said trypsin inhibitor deactivating enzyme.
23. The method according to claim 17 wherein said trypsin inhibitor deactivating enzyme is a protease enzyme selected from the group of plant protease enzymes, fungal protease enzymes, bacterial protease enzymes, animal protease enzymes, and combinations thereof.
24. The method according to claim 17 wherein said trypsin inhibitor deactivating enzyme is derived from a Bacillus bacteria.
25. The method according to claim 17 wherein said trypsin inhibitor deactivating enzyme is a Bacillus protease complex consisting of ectoproteases and endoproteases.
26. The method according to claim 17 wherein said trypsin inhibitor deactivating enzyme is a Bacillus protease complex having an activity of at least about 1.5 Anson Units per gram.
27. The method according to claim 17 wherein said protease enzyme has an activity of about 2.4 Anson Units per gram.
28. The method according to claim 17 wherein said trypsin inhibitor deactivating enzyme is added in an amount between about 0.001 and about 5 parts enzyme per 100 parts soy meal by dry weight.
29. The method according to claim 17 wherein said trypsin inhibitor deactivating enzyme is added in an amount between about 0.6 parts enzyme per 100 parts soy meal by dry weight.
30. The method according to claim 17 wherein the waiting period for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor is at least 1 hour.
31. The method according to claim 17 wherein the waiting period for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor is no more 5 hours.
32. The method according to claim 17 wherein at least about 85% of said trypsin inhibitors are deactivated.
33. The method according to claim 17 wherein at least about 90% of said trypsin inhibitors are deactivated.
34. The method according to claim 17 wherein at least about 99% of said trypsin inhibitors are deactivated.
35. The method according to claim 17 wherein said method further comprises the step of pasteurizing said soy meal slurry after deactivating said trypsin inhibitor enzyme.
36. The method according to claim 17 wherein said method further comprises the step of drying said soy meal slurry after pasteurizing said soy meal slurry.
37. The method according to claim 17 wherein said soy meal in said soy meal slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
38. The method according to claim 17 wherein the wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
39. The method according to claim 17 wherein the wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
40. The method according to claim 17 further comprising the steps of:
(e) adding a sufficient amount of a hydrolyzing agent to said soy meal slurry convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
(f) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.
41. The method according to claim 40 wherein the temperature does not exceed 65 degrees C.
42. The method according to claim 40 further comprising the step of maintaining the temperature of said soy meal slurry between about 20 degrees C. and about 60 degrees C. during hydrolysis of said soy meal slurry.
43. The method according to claim 40 further comprising the step of maintaining the temperature of said soy meal slurry between about 50 degrees C. and about 55 degrees C. during hydrolysis of said soy meal slurry.
44. The method according to claim 40 wherein said hydrolyzing agent is added in an amount between about 0.001 to about 5 parts enzyme per 100 parts soy meal by dry weight.
45. The method according to claim 40 wherein said hydrolyzing agent is added in an amount of about 1 part enzyme per 100 parts soy meal by dry weight.
46. The method according to claim 40 wherein the waiting period for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides is between at least 1 hour.
47. The method according to claim 40 wherein the waiting period for said hydrolyzing agent to co convert substantially all oligosaccharides present in said soy meal to monosaccharides is no more than 5 hours.
48. The method according to claim 40 wherein said hydrolyzing agent converts at least about 95% of the oligosaccharides present in said soy meal to monosaccharides.
49. The method according to claim 40 wherein said hydrolyzing agent converts at least about 99% of the oligosaccharides present in said soy meal to monosaccharides.
50. The method according to claim 40 wherein said hydrolyzing agent contains at least one carbohydrase enzyme.
51. The method according to claim 40 wherein said hydrolyzing agent is selected from the group consisting of fungal or bacterial alpha-galactosidases or mixtures thereof.
52. The method according to claim 40 wherein said hydrolyzing agent has an alpha-galactosidase activity of about 600 GALUg.
53. The method according to claim 40 wherein said hydrolyzing enzyme is obtained from a fungi from the Aspergillus niger strain.
54. The method according to claim 40 wherein said hydrolyzing agent further comprises a beta-galactosidase enzyme.
55. The method according to claim 40 wherein the pH of said slurry is maintained at a pH of 3.5-9.0 during hydrolysis.
56. The method according to claim 40 further comprising the step of separating substantially all of said monosaccharides from said soy meal slurry thereby forming a substantially monosaccharide free slurry and a monosaccharide solution.
57. The method according to claim 40 further comprising the step of separating at least about 90% of said monosaccharides from said soy meal slurry to produce a substantially monosaccharide free slurry and a monosaccharide solution.
58. The method according to claim 57 further comprising the step of pasteurizing said monosacchride free slurry.
59. The method according to claim 57 further comprising the step of drying said monosaccharide free slurry.
60. The method according to claim 57 wherein said monosaccharide solution contains isoflavones and monosaccharides and further comprising the step of separating said monosaccharides from said isoflavones.
61. The method according to claim 40 further comprising the step of pasteurizing said soy meal slurry.
62. The method according to claim 40 further comprising the step of drying said soy meal slurry.
63. The method according to claim 40 wherein said soy meal in said soy meal slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
64. The method according to claim 40 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
65. The method according to claim 40 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
66. The method according to claim 40 wherein said soy in said slurry has the following analysis:
(1) Dispersibility Index above about 65%;
(2) Percent Stachyose by weight less than about 0.2%; and
(3) Percent Raffinose by weight less than about 0.2%.
67. The method according to claim 17 wherein the soy meal slurry is prepared with a full fatted soy meal.
68. The method according to claim 67 wherein said soy meal has not been heated above about 65 degrees C. prior to preparation of said slurry.
69. The method according to claim 67 wherein said soy meal slurry is not heated above about 65 degrees C. during deactivation of said trypsin inhibitors.
70. The method according to claim 67 wherein the temperature of said soy meal slurry is maintained between about 20 degrees C. and about 60 degrees C. during deactivation of said trypsin inhibitors.
71. The method according to claim 67 wherein said soy meal slurry is adjusted to have a pH of 3.0-10.0 before the addition of said trypsin inhibitor deactivation enzyme.
72. The method according to claim 67 wherein said soy meal slurry is adjusted to have a pH of 8.5 before the addition of said trypsin inhibitor deactivating enzyme.
73. The method according to claim 67 wherein said soy meal slurry is adjusted to have a basic pH before the addition of said trypsin inhibitor deactivating enzyme.
74. The method according to claim 67 wherein said trypsin inhibitor deactivating enzyme is a protease enzyme selected from the group of plant protease enzymes, fungal protease enzymes, bacterial protease enzymes, animal protease enzymes, and combinations thereof.
75. The method according to claim 67 wherein said trypsin inhibitor deactivating enzyme is derived from a Bacillus bacteria.
76. The method according to claim 67 wherein said trypsin inhibitor deactivating enzyme is a Bacillus protease complex consisting of ectoproteases and endoproteases.
77. The method according to claim 67 wherein said trypsin inhibitor deactivating enzyme is a Bacillus protease complex having an activity of at least about 1.5 Anson Units per gram.
78. The method according to claim 67 wherein said protease enzyme has an activity of at about 2.4 Anson Units per gram.
79. The method according to claim 67 wherein said trypsin inhibitor deactivating enzyme is added in an amount between about 0.001 and about 5 parts enzyme per 100 parts soy meal by dry weight.
80. The method according to claim 67 wherein said trypsin inhibitor deactivating enzyme is added in an amount of about 0.6 parts enzyme per 100 parts soy meal by dry weight.
81. The method according to claim 67 wherein the waiting period for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor is at least about 1 hour.
82. The method according to claim 67 wherein the waiting period for said trypsin inhibitor deactivating enzyme is no more than 5 hours.
83. The method according to claim 67 wherein at least about 85% of said trypsin inhibitors are deactivated.
84. The method according to claim 67 wherein at least about 90% of said trypsin inhibitors are deactivated.
85. The method according to claim 67 wherein at least about 99% of said trypsin inhibitors are deactivated.
86. The method according to claim 67 wherein said method further comprises the step of pasteurizing said soy meal slurry after deactivating said trypsin inhibitor enzyme.
87. The method according to claim 67 wherein said method further comprises the step of drying said soy meal slurry after pasteurizing said soy meal slurry.
88. The method according to claim 67 wherein said soy meal in said slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
89. The method according to claim 67 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
90. The method according to claim 67 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
91. The method according to claim 67 further comprising the steps of:
(g) adding a sufficient amount of a hydrolyzing agent to said soy meal slurry to convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
(h) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.
92. The method according to claim 91 wherein the temperature does not exceed 65 degrees C.
93. The method according to claim 91 further comprising the step of maintaining the temperature of said soy meal slurry between about 20 degrees C. and about 60 degrees C. during hydrolysis of said soy meal slurry.
94. The method according to claim 91 further comprising the step of maintaining the temperature of said soy meal slurry between about 50 degrees C. and about 55 degrees C. during hydrolysis of said soy meal slurry.
95. The method according to claim 91 wherein said hydrolyzing agent is added in an amount between about 0.001 to about 5 parts enzyme per 100 parts soy meal by dry weight.
96. The method according to claim 95 wherein said hydrolyzing agent is added in an amount of about 1 part enzyme per 100 parts soy meal by dry weight.
97. The method according to claim 91 wherein the waiting period for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides is at least 1 hour.
98. The method according to claim 91 wherein the waiting period for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides is no more than 5 hours.
99. The method according to claim 91 wherein said hydrolyzing agent converts at least about 95% of the oligosaccharides present in said soy meal to monosaccharides.
100. The method according to claim 91 wherein said hydrolyzing agent converts at least 99% of the oligosaccharides present in said soy meal to monosaccharides.
101. The method according to claim 91 wherein said hydrolyzing agent contains at least one carbohydrase enzyme.
102. The method according to claim 91 wherein said hydrolyzing agent is selected from the group consisting of fungal or bacterial alpha-galactosidases or mixtures thereof.
103. The method according to claim 91 wherein said hydrolyzing agent has an alpha-galactosidase activity of about 600 GALUg.
104. The method according to claim 91 wherein said hydrolyzing enzyme is obtained from a fungi from the Aspergillus niger strain.
105. The method according to claim 91 wherein said hydrolyzing agent further comprises a beta-galactosidase enzyme.
106. The method according to claim 91 wherein the pH of said slurry is maintained at a pH that is approximately neutral during hydrolysis.
107. The method according to claim 91 wherein the pH of said slurry is maintained at a pH that is basic during hydrolysis.
108. The method according to claim 91 further comprising the step of separating substantially all of said monosaccharides from said soy meal slurry thereby forming a substantially monosaccharide free slurry and a monosaccharide solution.
109. The method according to claim 91 further comprising the step of separating at least about 90% of said monosaccharides from said soy meal slurry to produce a substantially monosaccharide free slurry and a monosaccharide solution.
110. The method according to claim 180 further comprising the step of pasteurizing said monosacchride free slurry.
111. The method according to claim 180 further comprising the step of drying said monosaccharide free slurry.
112. The method according to claim 180 wherein said monosaccharide solution contains isoflavones and monosacchrides and further comprising the step of separating said monosaccharides from said isoflavones.
113. The method according to claim 91 further comprising the step of pasteurizing said soy meal slurry.
114. The method according to claim 91 further comprising the step of drying said soy meal slurry.
115. The method according to claim 91 wherein said soy meal in said soy meal slurry has a PDI of at least about 50% after said trypsin inhibitors have been substantially deactivated.
116. The method according to claim 91 wherein said soy meal in said soy meal slurry has a PDI of at least about 60% after said trypsin inhibitors have been substantially deactivated.
117. The method according to claim 91 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
118. The method according to claim 91 wherein said soy in said slurry has the following analysis:
(4) Protein Dispersibility Index above about 65%;
(5) Percent Stachyose by weight less than about 0.2%; and Percent Raffinose by weight less than about 0.2%.
119. A method for enzymatically deactivating naturally occurring trypsin inhibitor in soy meal comprising the steps of:
(a) preparing a soy meal slurry at a temperature between 10 C. and 65 C.; and
(b) adding a sufficient amount of trypsin inhibitor deactivation enzyme to said soy meal slurry to substantially deactivate said trypsin inhibitor; and
(c) waiting a sufficient period of time for said trypsin inhibitor deactivating enzyme to deactivate said trypsin inhibitor while maintaining said temperature wherein said soy meal in said slurry has a Protein Dispersibility Index of at least about 60% upon substantial completion of said deactivation of said trypsin inhibitors.
120. The method according to claim 119 wherein said soy meal has not been heated above about 65 degrees C. prior to preparation of said slurry.
121. The method according to claim 119 wherein said soy meal slurry is not heated above about 65 degrees C. during deactivation of said trypsin inhibitors.
122. The method of according to claim 119 wherein said soy meal slurry is adjusted to have a pH between 3.0 and 10.0 before the addition of said trypsin inhibitor deactivation enzyme.
123. The method according to claim 119 wherein said soy meal slurry is adjusted to have a pH of 8.5 before the addition of said trypsin inhibitor deactivating enzyme.
124. The method according to claim 119 wherein said soy meal in said soy meal slurry has a PDI of at least about 70% after said trypsin inhibitors have been substantially deactivated.
125. The method according to claim 119 wherein said soy meal in said soy meal slurry has a PDI of at least about 80% after said trypsin inhibitors have been substantially deactivated.
126. The method according to claim 119 wherein said soy meal in said soy meal slurry has a PDI of at least about 90% after said trypsin inhibitors have been substantially deactivated.
127. The method according to claim 119 further comprising the steps of:
(i) adding a sufficient amount of a hydrolyzing agent to said soy meal slurry to convert substantially all oligosaccharides present in said soy meal to monosaccharides; and
(j) waiting a sufficient amount of time for said hydrolyzing agent to convert substantially all oligosaccharides present in said soy meal to monosaccharides.