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Title:
SOYBEAN MILK BEVERAGE CONTAINING ACIDIC COW MILK WHEY AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JPS62111632
Kind Code:
A
Abstract:

PURPOSE: Acidic cow milk whey resultant from lactic fermentation is mixed with soybean milk to produce a soybean milk which has improved bitter and puckery taste and soybean smell, thus shows good taste and further high storage stability.

CONSTITUTION: Preferably, cow milk whey or a solution of whey powder in which more than 50% of lactose has been decomposed by lactase is subjected to lactic fermentation to prepare acidic whey. The resultant whey is combined with pectin or xanthane gum as a stabilizer so that the amount of the stabilizer reaches 0.1W0.6% based on the final product, and added to soybean milk at a ratio of (1W5)/1.


Inventors:
KAGAWA IKUKO
KANAZAWA YOSHINOBU
YOSHIKAWA MASAAKI
Application Number:
JP25205385A
Publication Date:
May 22, 1987
Filing Date:
November 12, 1985
Export Citation:
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Assignee:
GODO SHUSEI KK
International Classes:
A23C11/10; A23C21/02; A23L2/38; A23L11/00; A23L11/30; (IPC1-7): A23C11/10; A23C21/02; A23L1/20; A23L1/211; A23L2/38
Domestic Patent References:
JPS5628130A1981-03-19
JPS59179033A1984-10-11
JPS4877060A1973-10-17
JPS5898040A1983-06-10