METHOD OF DEFLAVORING SOY-DERIVED MATERIALS

摘要

Soy derived materials such as soy milk, soy flour, soy concentrates and s oy protein isolates, are deflavored by adjusting the pH of an aqueous compositi on of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.