METHOD TO PRODUCE SOY-BASED FOOD PRODUCTS WITH IMPROVED TASTE CHARACTERISTICS USING HIGH-PROTEIN SOYBEANS

摘要

In one embodiment, a method (300) comprises adding a plurality of soybeans (10) to an extractor (20), the soybeans (10) having an average protein:oil ratio of greater than 2.3, heating the soybeans (10), removing hulls from the plurality of soybeans (10), and grinding (320) the plurality of soybeans (10) with water at a temperature between 180°F (82°C) and 190°F (88°C) to yield a soy extract having hexanal levels of less than 50 parts per billion (ppb)