Patent ID: 7175869

Claim:
A method for preparing deflavored soy protein material, said method comprising: (a) preparing an aqueous composition of a soy material containing soy proteins, flavoring compounds, and insoluble materials; (b) solubilizing the soy proteins by adjusting the aqueous composition of (a) with electrodialysis to a pH in the range of about 9 to about 12 and releasing the flavoring compounds; (c) removing the insoluble materials from the pH-adjusted aqueous composition of (b) to obtain a treated aqueous composition; (d) passing the treated aqueous composition of (c) adjacent an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons, while maintaining the pH in the range of about 9 to about 12, under suitable ultrafiltration conditions wherein the flavor compounds pass through the membrane, thereby deflavoring the soy material and retaining substantially all of the solubilized soy proteins; (e) recovering the solubilized soy proteins retained by the ultrafiltration membrane to obtain the deflavored soy protein material; and (f) adjusting the pH of the deflavored soy protein material of (e) with electrodialysis to a pH of less than about 9.