Taste characteristics in soy-based food products using high-protein soybeans
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United States of America Patent
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Mar 23, 2021
Grant Date -
May 18, 2017
app pub date -
Nov 16, 2015
filing date -
Nov 16, 2015
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Abstract
In one embodiment, a method comprises adding a plurality of soybeans to an extractor, the soybeans having an average protein:oil ratio of greater than 2.3, heating the soybeans, removing hulls from the plurality of soybeans, and grinding the plurality of soybeans with water at a temperature between 180° F. and 190° F. to yield a soy extract having hexanal levels of less than 50 parts per billion (ppb).
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