Title:
A manufacturing method of all the soy milk in which preservation stability has been improved
Document Type and Number:
Japanese Patent JP6105734
Kind Code:
B2
Abstract:
The present invention relates to a method for preparing a whole soybean milk with superior storage stability which shows almost no change in viscosity when stored for a long time, and a whole soybean milk prepared thereby. As a method of the present invention provides a whole soybean milk having small particle sizes based on a procedure simpler than pre-existing methods, time for preparing a whole soybean milk can be shortened. Further, as the whole soybean milk obtained by this method shows almost no change in viscosity when stored for a long time, its shelf life can be extended dramatically as compared to pre-existing whole soybean milk containing both soybean milk residue and soybean liquid, which shows viscosity increase over time.
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Inventors:
Lim Jung Hoon
Chebyung
Chebyung
Application Number:
JP2015532949A
Publication Date:
March 29, 2017
Filing Date:
September 11, 2013
Export Citation:
Assignee:
Hammi Medicare Incorporated
International Classes:
A23C11/10; A23L11/00
Domestic Patent References:
| JP2000201640A | ||||
| JP60078552A | ||||
| JP53115856A | ||||
| JP10295308A |
Attorney, Agent or Firm:
Iseki Katsumori