Protein Technologies International, Inc.

James L Holbrook

Doyle H Waggle

Phillip Scott Kerr

Luping L Ning

The present invention provides a breakfast cereal for human consumption that contains at least one cereal grain and a soy material selected from soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose. A process for producing such a breakfast cereal is also provided in which at least one cereal grain and a soy material selected from a soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof are blended, cooked to form a cereal dough, and a ready-to-eat cereal is formed from the cereal dough. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose. A process of reducing coronary heart disease risk in a human is also provided in which a cereal containing a soy material containing at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose is administered to a human.

Soy containing breakfast cereal

The present invention is a vegetable protein composition. The vegetable protein composition contains an isoflavone depleted vegetable protein material and an isoflavone containing material which is dispersed in the isoflavone depleted vegetable protein material. The composition may be used in foods to provide the nutritional benefits of the isoflavone depleted vegetable protein material while providing the health benefits of the isoflavone containing material. The invention also includes processes for forming such vegetable protein compositions.

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Troy, IL, United States of America

James L Holbrook