Method of treating soybean material

Details Method of treating soybean material Method of treating soybean material

A - Human Necessities

23

L

99/172, 99/49.2

A23L 1/20 (2006.01) A23K 1/14 (2006.01) A23L 1/211 (2006.01)

Patent

CA 1200415

- 20 - ABSTRACT OF THE DISCLOSURE A bland and nutritive soybean food product is produced by a process involving the steps of heating a proteinaceous soybean material with steam to preferably 220°F (104°C) and subjecting the proteinaceous soybean material to lower alcohol vapors. Initially, the soybean material is placed in a closed vessel and the alcohol is added to the soybean material in a preferred weight ratio of approximately 9 pounds (4.1 kilograms) alcohol to 60 pounds (27.2 kilograms) soybean material along with a small quantity of water. The vessel has agitators that agitate the soybean material sufficiently to "fluidize" the material within the vessel. Steam is injected into the vessel and when the temperature of the soybean material preferably reaches 220°F (104°C), the steam is stopped and the proteinaceous soybean material is kept at that temperature in the closed vessel for at least thirty minutes. The vessel is then vented at subatmospheric pressure, removing substantially all of the alcohol from the proteinaceous soybean material along with the undesirable flavor constituents.

434290

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