Process for reducing the level of objectionable flavors in veget

Details Process for reducing the level of objectionable flavors in veget Process for reducing the level of objectionable flavors in veget

1985-04-04

1987-02-10

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 46, 426 52, 426656, 426486, A23J 300, A23L 1015, A23L 1211

Patent

active

046422366

ABSTRACT:
A process for the reduction of undesirable flavor components contained in a vegetable protein material such as a soy isolate, is described. An aqueous slurry of the vegetable protein material is formed and contacted with a mold of the genus Rhizopus or Aspergillus under conditions that are sufficient to reduce the level of undesirable flavor components in the protein material, yet insufficient to result in substantial replication or growth of the mold.

REFERENCES:
patent: 3917851 (1975-11-01), Arnaud et al.

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