| 摘要 |
Process for preparing a full-fat soy protein concentrate having a bland taste and light color and substantially all of its original protein and fat by subjecting dehulled, cracked soybeans to water at 180 DEG F to 212 DEG F, removing the beans from the water, washing the beans in fresh water, and drying to 8-15% moisture. The product is useful as a human or animal food or it may be subjected to further processing to remove the oil to produce a defatted soy protein concentrate useful in preparing a variety of foods. |
