The soy component of the soy and corn dough mass can be hydrated soy or non-hydrated soy.

The soy based component can be soy flour or soy protein.

The soy based components can include, for example, soy flour and soy protein.

The present invention relates to a method for preparing germinated soy germ by germinating soy germ separated from soybeans.

It is preferred that the soybean saponin be a soybean saponin aglycon.

In one embodiment, both non-hydrated and hydrated soy can be part of the soy and corn dough mass.

There is produced a special soymilk containing soybean hypocotyls more than in ordinary soymilks.

After cooling, the deodorized soybeans are dehulled and then the dehulled soybeans are ground to give a deodorized soybean meal.

Soy molasses is an aggregate of various soybean phytochemical nutraceuticals as well as soybean oligosugars.

The nutritive bean curd is prepared from the following raw materials (parts by weight): soybean 100-300 and soybean oil 60-70.

A breeding stack of soybean event 9582.814.19.1 and soybean event pDAB4468.04.16.1 resulted in the novel soybean event pDAB9582.814.19.1 :: pDAB4468.04.16.1.

Preferred hydrolyzed vegetable proteins include hydrolyzed soy protein obtained from soy meal.

The defatted soybean material may be defatted soybean flakes or flour.

Soya beans, whether or not broken

By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment.