Process for soybean flavor control

Details Process for soybean flavor control Process for soybean flavor control

A - Human Necessities

23

L

99/172

A23L 1/211 (2006.01) A23J 1/14 (2006.01) A23J 3/16 (2006.01) A23L 1/015 (2006.01)

Patent

CA 2028921

16 PROCESS FOR SOYBEAN FLAVOR CONTROL ABSTRACT OF THE DISCLOSURE The natural beany flavor of soybeans, which is generally considered unpleasant and hence detrimental to the success of soybeans as a versatile foodstuff and source of nutrition, is removed by boiling the dehulled soybeans in an aqueous solution of the juice of guava, papaya, pineapple, apple, orange, or a combination of these. Once the beany flavor is removed, the soybeans may be packaged and sold for consumption or processed into soybean-based food products such as soymilk or soy-based tofu. A non-soybean flavor may be imparted to the soybeans or to food products derived therefrom by the use of flavoring agents at any stage subsequent to the soybean flavor removal. This includes soaking the soybeans in a marinade of the desired flavor, or adding the flavoring directly to the soymilk or to a coagulant solution in the preparation of tofu. The strong beany flavor characteristic of the soybean may thus be replaced with delicate flavors and essentially any flavor.

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