METHOD OF PRODUCING LOW-FAT SOYA-BEAN PROTEIN FOOD

摘要

The raw grassy and bitter principles in soybeans are reduced to acceptable levels for purposes of human consumption without significant degradation of the nutritional properties. This result is achieved by a lipid extraction process in which raw soybean material is treated with carbon dioxide under carefully controlled supercritical conditions. Of particular importance are the moisture content of the bean material as well as the pressure, temperature, and contact time of the carbon dioxide extractant.