Process for preparing palatable soya proteins and product thus o

Details Process for preparing palatable soya proteins and product thus o Process for preparing palatable soya proteins and product thus o

1981-04-29

1983-07-05

Lieberman, Allan

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

426656, 260112R, A23J 114

Patent

active

043917488

ABSTRACT:
A process for preparing palatable soya protein in granular or powdered form for direct human consumption, from defatted and scoured, textured or not textured, and extruded soya flour or soya protein comprises dry baking the soya starting material at a temperature in the range of 40.degree. C. to 120.degree. C. for a time of 3 to 14 hours and optionally, adding soya lecithin thereto. The product obtained by this process surprisingly has a taste greatly improved over that of the unbaked soya starting material.

REFERENCES:
patent: 2632705 (1949-06-01), Scharf
patent: 3203862 (1965-08-01), Jones
patent: 3845228 (1974-10-01), Atkinson
patent: 4061784 (1977-12-01), Youngquist
patent: 4205094 (1980-05-01), Baird

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