Process for preparing soy protein concentrate
AssigneeArcher Daniels Midland Company
InventorRasik D. Daftary
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Abstract
Process for preparing a full-fat soy protein concentrate having a bland taste and light color and substantially all of its original protein and fat by subjecting dehulled, cracked soybeans to water at 180.degree.F to 212.degree.F, removing the beans from the water, washing the beans in fresh water, and drying to 8-15% moisture. The product is useful as a human or animal food or it may be subjected to further processing to remove the oil to produce a defatted soy protein concentrate useful in preparing a variety of foods.
Claims5
A process for preparing a full-fat soy protein concentrate which is very bland in taste and very light in color and contains substantially all of the original protein content, which comprises the sequential steps of:
- 1. adding dehulled, cracked soybeans to water at 180.degree.-212.degree.F and maintaining the soybeans in the water at that temperature for 10-50 minutes,
- 2. removing the soybeans from the water,
- 3. washing the soybeans in fresh hot water, and
- 4. drying the washed soybeans to 8-15% moisture.
Dependencies are inferred from the claim text.