Abstract: A method of eliminating the off-flavor of soy beans, wherein the off-flavor of the soy beans is not related to geosmin, the method comprising: providing soy beans in a vacuum tumbler equipped with lifting ribs; tumbling the soy beans in a temperature range from about 0.5° C. to about 27° C. in an alternating environment of a vacuum and an acidic solution that is not hypotonic and does not comprise sodium, wherein the lifting of the ribs lift the soy beans completely out of the acidic solution when the soy beans are in the vacuum environment; and removing at least a portion of the moisture from the soy beans; wherein said process produces soy beans that have no-off flavor are free of trans fats and retain good flavor is described along with related products.

Abstract: A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves the container so that the rib brings the food products into and out of contact with the liquid, and a vacuum source creates a partial vacuum within the chamber.