Process for preparing palatable soya proteins and product thus obtained
OwnerAldo Ferreroinventor
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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.
Claims9
A process for preparing palatable soya protein consisting essentially of baking extruded, textured soya protein, which has been previously dried so as to contain up to 10% of moisture, at a temperature of 40.degree. C. to 120.degree. C. for 3 to 14 hours thereby obtaining a product which is per se palatable.
Dependencies are inferred from the claim text.