| abstract |
A method of making a soy protein product by reducing the amounts of methanethiol or dimethyl trisulfide in the soy product compared to the orginal soy product which can be used in various soy products such as flour, meal, paste, milk or isolate. The amounts can be reduced by genetically modifying a soy plant, or by chemically treating a soy protein. Also, disclosed is a soy bean product containing soybeans and a deodorant which can be a phenolic compound or an acid of a trihydroxyphenolic compound. |