Title:
熱安定性濃縮豆乳の形成方法
Document Type and Number:
Japanese Patent JP5232800
Kind Code:
B2
Abstract:
Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
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Inventors:
Ahmad Akache
Wen-Shang Chen
Daniel Elizabeth Perkins
Mark Richard Thomas Norton
Wen-Shang Chen
Daniel Elizabeth Perkins
Mark Richard Thomas Norton
Application Number:
JP2009545636A
Publication Date:
July 10, 2013
Filing Date:
January 08, 2008
Export Citation:
Assignee:
Craft Foods Global Brands Limited Liability Company
International Classes:
A23L11/00; A23C11/10; A23L35/00
Domestic Patent References:
| JP5030932A | ||||
| JP59192055A | ||||
| JP2006191860A | ||||
| JP2006204208A | ||||
| JP11169123A | ||||
| JP2006246795A | ||||
| JP2005080668A |
Attorney, Agent or Firm:
Yoshikazu Tani
Kazuo Abe
Kazuo Abe