SOYA BEAN FOOD PRODUCT AND COMPOSITIONS COMPRISING THEREOF

A soya bean product with improved effect, wherein stachyose content is smaller than 7.0 mg/g dry matter and vitamin E (tocopherols, tocotrienols) content is higher than 3.0 mg/g dry matter. A method of producing the soya bean product is described.

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Bibliographische Detailangaben
Hauptverfasser:	SZILBEREKY, JENÖ, BARLA SZABÓ, GÁBORNÉ, SALGÓ, ANDRÁS, JEDNÁKOVITS, ANDREA, BARLA SZABÓ, GÁBOR
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A soya bean product with improved effect, wherein stachyose content is smaller than 7.0 mg/g dry matter and vitamin E (tocopherols, tocotrienols) content is higher than 3.0 mg/g dry matter. A method of producing the soya bean product is described.