IMPROVED TASTE CHARACTERISTICS IN SOY-BASED FOOD PRODUCTS USING HIGH-PROTEIN SOYBEANS

摘要

In one embodiment, a method comprises adding a plurality of soybeans to anextractor, the soybeans having an average protein:oil ratio of greater than2.3, heatingthe soybeans, removing hulls from the plurality of soybeans, and grinding theplurality of soybeans with water at a temperature between 180 °F and190 °F to yield asoy extract having hexanal levels of less than 50 parts per billion (ppb).