Method for flavor improvement of soy protein

Details Method for flavor improvement of soy protein Method for flavor improvement of soy protein

1980-02-15

1981-03-31

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426431, 426802, A23J 300

Patent

active

042593646

ABSTRACT:
Disclosed is a method for improving the flavor quality of textured soy protein which involves treating the soy protein with an aqueous solution of a bromate or iodate salt to oxidize the soy flavor precursors present in the soy protein being treated and inhibit them from interacting with other organic components in the soy protein in the course of thermal processing. After bromate or iodate treatment, the treated soy protein is rinsed with water to remove oxidized flavor precursors and any residual salt. The treated product is bland and generates little reversion flavor even after retorting.

REFERENCES:
patent: 3177079 (1965-04-01), Kuramoto et al.
patent: 3361574 (1968-01-01), Paulsen
patent: 3361575 (1968-01-01), Paulsen
patent: 3420811 (1969-01-01), Van Wieren et al.
patent: 4137339 (1979-01-01), Kudo et al.
patent: 4154726 (1979-05-01), Kajinami

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