Soy protein product and process for its manufacture

This invention describes a soy protein product that tastes better and is easier to digest than standard soy. It's made by taking regular soybeans and treating them with a specific enzyme to break down undesirable sugars like raffinose and stachyose, while increasing sweeter sugars like sucrose and monosaccharides. The resulting product is high in protein and beneficial isoflavones, without the galactinol found in some specially bred soybeans.