Method of removing objectionable flavors and odors from textured

Details Method of removing objectionable flavors and odors from textured Method of removing objectionable flavors and odors from textured

1977-07-01

1979-05-01

Schor, Kenneth M.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426472, 426486, 426802, A23J 300, A23J 114

Patent

active

041524659

ABSTRACT:
Green beany flavors and odors characteristic of soybean can be removed to a satisfactory extent from a textured soy protein by a method comprising (i) the first step of treatment wherein the soy protein is retained at a temperature of from 80.degree. to 145.degree. C. for a suitable period of time while the water content of said soy protein is maintained at a predetermined value, and (ii) the second step of treatment wherein said moistened soy protein treated in the first step is kept in contact with a flow of superheated steam at a temperature of from 105.degree. to 160.degree. C.

REFERENCES:
patent: 1194495 (1916-08-01), Friedman
patent: 1509076 (1924-09-01), Berczeller
patent: 3912824 (1975-10-01), Spiel
Smith et al., Soybean Chemistry and Technology, vol. 1, Proteins; The AVI Pub. Co., Inc., Westport Conn. (1972), p. 312.
Bender; Dictionary of Nutrition & Food Technology, Archon Books, London, Butterworths (3rd Ed. 1968) p. 203.

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