Title:
COMPOSITION OF SOY GROUND OIL-CAKE WAKENED SEED, METHOD FOR PRODUCTION THEREOF AND METHOD FOR PRODUCING SOYMILK FROM GROUND OIL-CAKE
Document Type and Number:
WIPO Patent Application WO2001058281
Kind Code:
B1
Abstract:
The invention relates to the food industry and concerns soy products used as food products provided with curative, preventive and dietary properties, and method for producing thereof. The inventive composition of soy ground oil-cake comprises biosupermolecules of polysaccharides and fatty acids existing in the form of biochemical active combination in center of which an exchangeable ion of metal is placed and the protein biosupermolecule is presented in detailed form. The components are taken at the following proportion, % mas.: biochemical combination of 45.5-52.5; protein of 43.5-48.5; water of 4.0-6.0. The soy ground oil-cake is produced by cooking native soy with the aid of a punctual wave energy conductor at a radiation exposure ranging from 200 to 1200 kJ/m<2> and in IR diapason. The cooking is performed in a stationary, stepped or cycle operation. The soymilk is produced by means of hydrating a full fatty soy ground oil-cake at the relation soy ground oil-cake: water ranging from 1/65 to 12/ and the temperature of 100/+2 DEG C and a consecutive division of suspension into liquid and solid phases.
Inventors:
TSYGULEV OLEG VASILIEVICH (UA)
KACHANOVSKAYA LIDIYA DMITRIEVN (UA)
KACHANOVSKAYA LIDIYA DMITRIEVN (UA)
Application Number:
PCT/UA2000/000045
Publication Date:
November 22, 2001
Filing Date:
December 07, 2000
Export Citation:
Assignee:
TSYGULEV OLEG VASILIEVICH (UA)
KACHANOVSKAYA LIDIYA DMITRIEVN (UA)
KACHANOVSKAYA LIDIYA DMITRIEVN (UA)
International Classes:
A23L11/10; A23C11/10; A23J1/14; A23L11/00; (IPC1-7): A23L1/201; A23C11/10; A23J1/14
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