【発明の名称】ヨ-グルト風味をもつ豆乳食品の製造法

Japanese Patent JPS604697

B2

PURPOSE:To prepare the titled food, by adding a hot paste solution to a hot soya milk, stirring the mixture, adding an organic acid thereto, homogenizing the composition, optionally adding fruit juice and other additives, putting in a container, and cooling the product. CONSTITUTION:Sugar is added to a soya milk liquid such as raw soya milk, conditioned soya milk, etc., and heated. Separately, a solution of one or more kinds of pastes such as agar, carrageenan, pectin, locust bean gum, etc. is heated, added to the above soya milk liquid, and stirred thoroughly. An organic acid such as lactic acid, citric acid, etc. is added to the mixture, and the mixture is further homogenized with a high-pressure homogenizer, if necessary mixed with fruit juice, fruit pulp, or flavor, filled into a container at a temperature higher than the solidification temperature of the paste, sealed, and cooled to obtain a soya milk food having the taste and flavor of yogurt.

FUNYU YOSHIO
KATO TERUO
TSUCHIDA SHIGERU

JP19457082A

February 06, 1985

November 08, 1982

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SENBA TOKA KOGYO KK

A23C11/10; A23L11/00; (IPC1-7): A23C11/10; A23L1/20

Toyama Shunichi

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