Title:
METHODS FOR PRODUCING SOYBEAN BEVERAGE AND SOYBEAN BEVERAGE FERMENTATION PRODUCT
Document Type and Number:
Japanese Patent JP2018121604
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide methods for producing a soybean beverage and a soybean beverage fermentation product free from a heat odor while containing bean curd lees components.SOLUTION: A method for producing a soybean beverage has the crushing step of wet crushing soybeans at a pressure of 160 MPa or more.SELECTED DRAWING: None
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Inventors:
TSUCHIMOTO NORIHIKO
Application Number:
JP2017018731A
Publication Date:
August 09, 2018
Filing Date:
February 03, 2017
Export Citation:
Assignee:
SAPPORO HOLDINGS LTD
International Classes:
A23L11/00; A23C11/10
Domestic Patent References:
| JP2000102357A | 2000-04-11 | |||
| JP2009514522A | 2009-04-09 | |||
| JP2011135832A | 2011-07-14 | |||
| JP2012249578A | 2012-12-20 | |||
| JP2014147369A | 2014-08-21 |
Foreign References:
| CN102028039A | 2011-04-27 |
Other References:
食品と開発, 1983, VOL.18, NO.6, P.16-21, JPN6021030601, ISSN: 0004566284
"Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage", BEVERAGES, 2016, 2, 15; DOI:10.3390/BEVERAGES2020015, JPN6022000687, ISSN: 0004677514
"Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural", FOOD RESEARCH INTERNATIONAL, 2007, VOL.40, P.725-732, JPN6022000689, ISSN: 0004677515
"Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage", BEVERAGES, 2016, 2, 15; DOI:10.3390/BEVERAGES2020015, JPN6022000687, ISSN: 0004677514
"Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural", FOOD RESEARCH INTERNATIONAL, 2007, VOL.40, P.725-732, JPN6022000689, ISSN: 0004677515
Attorney, Agent or Firm:
Yoshiki Hasegawa
Yoshinori Shimizu
Toshiaki Sakanishi
Eita Emori
Yoshinori Shimizu
Toshiaki Sakanishi
Eita Emori