Wenderoth, Lind & Ponack
Preparation of foaming soybean products and the products therefrom
 Foaming soybean products useful in food industries can be prepared through series of steps (1) subjecting soybean materials to enzymatic partial hydrolysis without application of any treatment for removing soybean whey component, (2) heating the hydrolyzed product for a short time to inactivate the enzyme, (3) cooling the heated product at neutral or weakly acid pH, (4) removing the precipitates formed, and (5) concentrating the resultant solution followed by pulverization. The product is producible in a high yield from soybean meal with less industrial wastes to be disposed, and has good foaming property. 
Takeda Chemical Industries, Ltd.
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Masahiro Koshichi Koichi
Kajikawa Sawada Kotani