Title:
全豆乳製造方法とシステム［ＭＥＴＨＯＤＡＮＤＳＹＳＴＥＭＦＯＲＭＡＮＵＦＡＣＴＵＲＩＮＧＷＨＯＬＥＳＯＹＭＩＬＫ］
Document Type and Number:
Japanese Patent JP5686383
Kind Code:
B2
Abstract:
The present invention relates to a method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch of the beans into soluble dextrin, and then grinding the beans into an ultra-fine particle to be manufactured into whole soy milk. When the starch of the beans is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or "stink' of the beans. Also, by using the entire bean including the skin, the problem of waste (i.e. the skin and dregs) generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in the black bean skins.
Inventors:
キム，ジョンヘ
キム，マイケル ジェイ．
キム，マイケル ジェイ．
Application Number:
JP2012528731A
Publication Date:
March 18, 2015
Filing Date:
April 26, 2010
Export Citation:
Assignee:
キム，ジョンヘＫＩＭ，ＪｏｎｇＨａｅ
キム，マイケル ジェイ．ＫＩＭ，Ｍｉｃｈａｅｌ Ｊ．
キム，マイケル ジェイ．ＫＩＭ，Ｍｉｃｈａｅｌ Ｊ．
International Classes:
A23L5/40; A23C11/10; A23L11/00
Attorney, Agent or Firm:
Patent business corporation north Aoyama International