SOY-BASED FOOD, PREPARATION PROCESS AND USE

SOY-BASED FOOD, PREPARATION PROCESS AND USE

The present invention relates to a process for the preparation of a soy-based food with increased isoflavone level and good taste and flavor, comprising the steps of preparing an aqueous soy dispersion, optionally heating the soy dispersion, subjecting the soy dispersion to a deglycosylation treatme...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Schaefer, Thomas, Looft, Dr. Jan, Zenner, Laura
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
HYGIENE
MEDICAL OR VETERINARY SCIENCE
PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
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:The present invention relates to a process for the preparation of a soy-based food with increased isoflavone level and good taste and flavor, comprising the steps of preparing an aqueous soy dispersion, optionally heating the soy dispersion, subjecting the soy dispersion to a deglycosylation treatment and adding a flavor system for reducing the off-flavor caused by the deglycosylation treatment. Other aspects of the invention relate to a thus-obtained soy-based food, and to the use of the flavor system for reducing the off-flavor of soy-based food subjected to a deglycosylation treatment.