Soy products having improved odor and flavor and methods related thereto
AssigneeUniversity of Kentucky Research Foundation
InventorWilliam L. Boatright
Life of this patent
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Abstract
The present invention provides improved soy protein products, soy plants and seeds, and methods to produce the soy protein products.
Claims23
A method to produce a improved soy protein product, wherein said improvement is a reduction in offensive odors, comprising genetically modifying a soy plant to produce seed having low production of a compound selected from the group consisting of methanethiol, and dimethyl trisulfide.
A soybean product comprising soybeans and deodorant selected from the group consisting of:
- methanethiol-deodorant and dimethyl trisulfide-deodorant.
A soy protein product having reduced offensive odor, said soy protein product containing 1% to 100% less of the naturally occurring levels of methanethiol and 1% to 100% less of naturally-occurring dimethyl trisulfide.
A soy protein product having reduced offensive odor, said soy protein product containing 10% to 90% less of the naturally occurring levels of methanethiol and 10% to 90% less of naturally-occurring dimethyl trisulfide.
A method of reducing offensive odors in a soy protein product comprising treating the soy protein product with an enzyme, a natural or synthetic extract, or a polyphenolic compound.
A soy protein product having reduced offensive odor, said soy protein product containing less than 0.1 ppm methanethiol and less than approximately 0.05 ppm naturally-occurring dimethyl trisulfide.
Dependencies are inferred from the claim text.