SOYMILK CONTAINING SOYBEAN HYPOCOTYL IN HIGH PROPORTION AND SOYBEAN CURD THEREFROM

WIPO Patent Application WO/2005/087019

A1

Stable production at low cost of a soymilk, soybean curd, etc. that without increasing of soymilk viscosity, are smooth and delicious, containing natural soybean isoflavon in a concentration as high as 90 to 325 mg/100 g. There is produced a special soymilk containing soybean hypocotyls more than in ordinary soymilks. In particular, there is produced a smooth soymilk containing soybean isoflavon in a high concentration through a process comprising triturating soybean hypocotyls or processed soybean hypocotyls containing soybean isoflavons whose total contents amount to a concentration as high as 1050 to 2800 mg/100 g so as to result in a content of 4 to 10 wt.% with the use of soymilk in place of branch water and further applying a wet levigation technology involving high-pressure homogenization without separating of bean curd refuse. Moreover, there is produced a smooth delicious soybean curd by simultaneous use of a coagulating agent and a crosslinking enzyme.

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Omura, Minoru (Castle-heights HigashiuraIV 403, 5-1 Hieda, Ogawa, Higashiura-ch, Chita-gun Aichi 02, 47021, JP)

PCT/JP2005/003618

September 22, 2005

March 03, 2005

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MITSUKAN GROUP CORPORATION (6 Nakamura-cho 2-chome, Handa-shi Aichi, 85, 47585, JP)
Omura, Minoru (Castle-heights HigashiuraIV 403, 5-1 Hieda, Ogawa, Higashiura-ch, Chita-gun Aichi 02, 47021, JP)

A23C11/10; A23C20/02; A23L1/20; A23L1/30; (IPC1-7): A23L1/20; A23C11/10

Hiraki, Yusuke (Kamiya-cho MT Bldg. 19F, 3-20 Toranomon 4-chom, Minato-ku Tokyo 01, 10500, JP)

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