Title:
PRODUCTION OF FOOD MATERIAL
Document Type and Number:
Japanese Patent JPS63265
Kind Code:
A
Abstract:
PURPOSE: To obtain a food material useful as an additive for ice cream, paste product, etc., having good flavor and smooth taste, by treating soybean milk with protease in a pH range not to cause acid coagulation in the presence of a magnesium salt in an amount not to effect coagulation to aggregate the soybean milk.
CONSTITUTION: Soybean milk is adjusted to pH ≥5.8 and mixed with 0.1W15mM magnesium salt (e.g. magnesium chloride, etc.). Then the soybean milk is incorporated with preferably 0.002W0.2wt% protease, subjected to protein aggregation reaction preferably at 45W80°C and aggregated protein is separated by centrifugal separation, filtration, etc.
Inventors:
KIUCHI YUTAKA
MURATA KATSUMI
MURAKAMI KAZUO
KUSAKABE ISAO
KOBAYASHI HIDEYUKI
MURATA KATSUMI
MURAKAMI KAZUO
KUSAKABE ISAO
KOBAYASHI HIDEYUKI
Application Number:
JP14276586A
Publication Date:
January 05, 1988
Filing Date:
June 20, 1986
Export Citation:
Assignee:
KIBUN KK
KIBUN FOOD CHEMIFA
KIBUN FOOD CHEMIFA
International Classes:
A23L11/00; A23C20/02; A23J3/16; A23J3/34; (IPC1-7): A23J3/00; A23L1/20
Attorney, Agent or Firm:
Toda parent man
Next Patent: METHOD FOR IMPROVING ANIMAL SMELL