EP0204699A1 - Produit de soja aromatise - Google Patents

Produit de soja aromatise

Info

Publication number
EP0204699A1
EP0204699A1 EP85900411A EP85900411A EP0204699A1 EP 0204699 A1 EP0204699 A1 EP 0204699A1 EP 85900411 A EP85900411 A EP 85900411A EP 85900411 A EP85900411 A EP 85900411A EP 0204699 A1 EP0204699 A1 EP 0204699A1
Authority
EP
European Patent Office
Prior art keywords
approximately
weight
solution
amount
stabilizer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP85900411A
Other languages
German (de)
English (en)
Other versions
EP0204699A4 (fr
Inventor
Jack K. Mizono
William I. Mizono
Diane J. Hirasuna
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AZUMAYA Inc
Original Assignee
AZUMAYA Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by AZUMAYA Inc filed Critical AZUMAYA Inc
Publication of EP0204699A1 publication Critical patent/EP0204699A1/fr
Publication of EP0204699A4 publication Critical patent/EP0204699A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Definitions

  • the present invention deals with a process and product having a yogurt-like consistency made by that process using soy milk as a principal ingredient.
  • the final product contains no cow's milk nor is the product subjected to the inoculation of yogurt-like cultures or enzymes.
  • tofu is a high protein, low calorie food which has no cholesterol or lactose, it is normally manufactured as a white block of bean curd, which is rather hard and grainy. Such a product does not readily lend itself as an ingredient for a food product having a creamy or yogurt-like consistency. It is thus an object of the present invention to provide a novel food product made from soy which is non-dairy, has no cholesterol or lactose.
  • soybeans are first washed until clean and then soaked in water until they swell to about twice their normal size.
  • the soybeans are ground then heated in steam to about 200 ⁇ F or in a pressure cooker to approximately 230 ⁇ F for a length of time to deactivate the trypsin inhibitor and to destroy the lipoxgenase enzyme.
  • the juice is then separated from the beans and the shells and fibers discarded.
  • soy milk should possess a Brix level between approximately 4 to 14 and, more preferably, between 7 and 11. Brix levels directly affect the taste and texture of the finished product.
  • soymilk is employed on a fruit free basis.
  • a stabilizer which is intended to perform a number of functions in the practice of the present invention.
  • the present product be acidified for reasons which will be more fully explained hereinafter.
  • the stabilizers of the present invention interact with the soy protein and prevent such results when acids are added to the soy milk. Either a single stabilizer or a system of stabilizers can be employed herein.
  • the quantity of the stabilizer employed will be determined by the type of stabilizer and the intended consistency of the final product. For a yogurt-like consistency, it is generally recommended that 0.12%- 0.48% by weight gums, such as guar gum, locust bean gum or agar, be employed. The preferred concentration of these gums is 0.20 to 0.35% by weight. When gelatin, having a bloom in the range of 225 to 275, high methoxy pectin, such as Hercules Genu JM or other stabilizers of this type are employed, generally recommended concentrations range from 0.35 to 0.90% by weight. Concentrations of 0.60 to 0.80% by weight are preferred.
  • Food grade starches such as Purity D and Firmtex produced by National Starch and Chemical, are employed at concentrations of 1.0 to 3.0% by weight, preferably at 1.25 to 2.00% by weight. All percentages are calculated on a fruit-free basis.
  • the preferred process is one which employs a combination of stabilizers such as gelatin and locust bean gum; gelatin and starch; agar and starch; agar and gelatin; gelatin, locust bean gum and starch; and gelatin, starch and high methoxyl pectin. It is possible to reduce the concentration of individual stabilizers when combinations of stabilizers are employed. Alternatively, higher concentrations of total stabilizer, providing greater stability, are possible without adversely affecting product consistency.
  • the preferred combinations are 0.50 to 0.60% by weight gelatin and 0.3 to 0.4% by weight locust bean gum; 0.6 to 0.8% by weight gelatin and 0.80 to 1.50% by weight starch; or 0.5 to 0.6% by weight gelatin, 0.2 to 0.3% by weight locust bean gum and 0.80 to 1.50% by weight starch.
  • an acid be added to the food product to reduce the pH thereof, preferably below approximately 4.5. In doing so, the flavor of the product is improved, particularly when fruits or fruit flavors are blended with the acidified soy milk blend. Although most acids appear satisfactory, citric acid has been found to be more complimentary to many fruit flavors.
  • the solution be heated in a step akin to the pasteurization of traditional dairy products.
  • a secondary purpose for the heating of the solution is to hydrate stabilizing agents.
  • prolonged heating at high temperatures, for example, above 185 ⁇ F can adversely affect the flavor and texture of the final product.
  • it is recommended in practicing the present invention that the solution be heated to approximately 180° to 185 ⁇ F and held at that elevated temperature for only approximately 25 to 30 seconds. At lower temperatures, such as from 155" to 160 * F the pasturization times would be increased upwards of approximately 30 minutes.
  • the present composition be chilled, which has the effect of promoting the gelation of the solution.
  • the solution be brought to a temperature no greater than approximately 70 ⁇ F.
  • Long term storage of the product should be maintained at refrigeration temperatures. Speed in the temperature reduction step will minimize the growth of bacteria in the final product and will thus enhance its shelf life.
  • Sugar, corn syrups, fructose or other nutritive and non-nutritive sweeteners can be employed as flavor enhancers to improve the overall palatability of the product.
  • a product with sweetness equivalent to that obtained with approximately 9% to 12% sugar is preferred.
  • An acceptable but less sweet product can be produced with from approximately 5% to 9% sucrose or appropriate concentrations of other sweeteners.
  • Other ingredients such as salt employed in concentrations from approximately 0.1 to 0.5%, vanilla at concentrations of approximately between 0.05 to 0.5%, lemon oil or juice at concentrations of 0.01 to 2.5% and natural or artificial flavoring systems, commonly referred to as protein masking agents, can be added to modify, and depending upon the desired final flavor, improve the overall acceptance of the product. It has particularly been found that lemon oil is quite effective in substantially eliminating any of the residual bean-like taste which traditionally accompanies a soy-based product.
  • Fruit flavors in an amount less than approximately 3.0% and frozen or heat processed fruit can be added to produce, again, a more appealing product.
  • Heat processed fruit is preferred at concentrations ranging from approximately between 2% to 15% of the product as the heating process destroys microorganisms and enzymes which might otherwise shorten its shelf life.
  • Fruit pieces, as opposed to fruit flavors add to the visual appeal of the product and give added natural flavor impact.
  • the product can further be homogenized before the addition of fruit to insure even distribution of ingredients. Any commercial homogenzation apparatus can be employed herein and, as stated previously, the use of homogenization is clearly an optional expedient.
  • Product A contained 76% soy milk, 6% sugar, 0.6% 250 bloom gelatin and 1.0% modified tapioca starch.
  • Product B contained 76% soy milk, 6% sugar, 0.56% 250 bloom gelatin and 0.37% locust bean gum.
  • Product C contained 76% soy milk and 6% sugar with no stabilizers. All products were heated to 190 ⁇ F, homogenized and cooled to varying degrees before citric acid was added to reduce the pH of the product to approximately 4.3. Upon addition of the acid to sample C, the proteins coagulated, separated from the aqueous portion of the sample and produced a chalky, grain texture. This typical phenomonen occurred even when the sample was cooled to 45 ⁇ F before adding the acid.
  • products A and B showed no signs of protein coagulation except when the product temperature equalled or exceeded 145 ⁇ F at the time the acid was added. Stabilized samples A and B developed a slightly chalky texture when acid was added, while the product temperature was 145 ⁇ F or 175 ⁇ F.
  • the stabilizer thus appears to do more than a simple binding of water and prevention of separation due to the viscosity of the product.
  • a dry blend was prepared containing 5.0 grams gelatin, 60.0 grams sugar, 250 milligrams salt, 1.6 grams starch and 1.5 grams citric acid (dry weight basis). After blending 497.6 grams soy milk was added while constantly mixing at which time the solution was slowly heated to approximately 180 * F. After maintaining the temperature for approximately 30 seconds, the solution was quickly cooled and 8.1 grams of flavoring was added. The resultant product was homogenized, 3 to 4% fruit pieces added and the final product put in cups and refrigerated.
  • the various stabilizers operate in one of two fundamental ways—each to protect the coagulated protein found in the acidified soy milk.
  • the first process relies upon the addition of sufficient thickeners to the soy milk to develop a high enough viscosity to prevent separation of the coagulated protein.
  • the viscosity which is required is typical of that produced when 2% by weight starch is added to soy milk and the product heated to permit hydration and gelation of the starch. Any of the typical starches or most gums, if present in adequate concentration, will produce sufficient viscosity.
  • the required viscosity will depend upon the density and size of the coagulated protein particles.
  • the temperature of solu- tion should generally be kept below approximately 120 ⁇ F and preferably below approximately 60°F during acid addition. It has been noted, as presented above, that stabilizers such as gelatin at a concentration of approximately 0.8% by weight, high methoxy pectin at a concentration of approximately 0.8% by weight, guar gum at a concentration of approximately 0.15% by weight and locust bean gum at a concentration of approximately 0.2% by weight have been found to be effective in pre ⁇ venting coagulation of the soy protein.

Abstract

Procédé de fabrication d'un produit alimentaire à base de soja riche en protéines et produit du type yogourt obtenu par ce procédé. Selon ce procédé, on ajoute à une certaine quantité de lait de soja un stabilisant pour former une solution. La solution est ensuite pasteurisée, refroidie et acidifiée pour former un produit ayant la consistance d'un yogourt. Dans ce procédé, l'on n'utilise aucune culture ni aucun enzyme du type yogourt.
EP19850900411 1984-12-07 1984-12-13 Produit de soja aromatise. Withdrawn EP0204699A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US67927884A 1984-12-07 1984-12-07
US679278 1984-12-07

Publications (2)

Publication Number Publication Date
EP0204699A1 true EP0204699A1 (fr) 1986-12-17
EP0204699A4 EP0204699A4 (fr) 1987-09-21

Family

ID=24726271

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19850900411 Withdrawn EP0204699A4 (fr) 1984-12-07 1984-12-13 Produit de soja aromatise.

Country Status (4)

Country Link
EP (1) EP0204699A4 (fr)
JP (1) JPS62500909A (fr)
AU (1) AU3744185A (fr)
WO (1) WO1986003377A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ZA935729B (en) * 1992-08-21 1995-02-06 Unilever Plc Bakery custard
NL1023537C2 (nl) * 2003-05-26 2004-11-29 Friesland Brands Bv Gelatine en zetmeel bevattend voedingsmiddel.
EP1595462A1 (fr) * 2004-05-14 2005-11-16 Compagnie Gervais Danone Procédé de préparation d 'une préparation à base de protéines de soja
NL1026539C2 (nl) * 2004-07-01 2006-01-03 Friesland Brands Bv Schenkbare zure producten.

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57208965A (en) * 1981-06-18 1982-12-22 Kibun Kk Preparation of acidic soybean milk beverage
JPS5813358A (ja) * 1981-07-15 1983-01-25 Kibun Kk 酸性豆乳飲料の製造法
JPS596840A (ja) * 1982-07-03 1984-01-13 Taiyo Yushi Kk クリ−ムチ−ズ様食品の製法
JPS5985253A (ja) * 1982-11-08 1984-05-17 Senba Touka Kogyo Kk ヨ−グルト風味をもつ豆乳食品の製造法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3096177A (en) * 1959-09-07 1963-07-02 Ariyama Hisashi Process for the manufacture of a synthetic yoghurt from soybean
US3378375A (en) * 1965-06-03 1968-04-16 Battelle Development Corp Method of preparing acidified dairy products
US3269842A (en) * 1965-09-20 1966-08-30 Knudsen Creamery Company Of Ca Method for producing soft plastic yogurt
US3585047A (en) * 1968-10-30 1971-06-15 Us Agriculture Enzymatic improvement of soybean flavor and stability
US3718479A (en) * 1970-06-02 1973-02-27 Shawa Sangyo Kk Method for manufacture of processed foods from soybeans
IL41570A (en) * 1973-02-19 1976-02-29 For Ind Res Ltd Centre A method for manufacture of non-dairy yoghurt product
US3996390A (en) * 1975-10-08 1976-12-07 Merck & Co., Inc. Acidified milk gel and method of producing the same
US4066792A (en) * 1976-09-22 1978-01-03 The United States Of America As Represented By The Secretary Of Agriculture Method of producing soybean milk yoghurt
US4110476A (en) * 1977-01-10 1978-08-29 Johnson/Rhodes Cultured Foods, Inc. Preparation of liquid and frozen yogurt products
JPS5394047A (en) * 1977-01-25 1978-08-17 Asahimatsu Koridofu Kk Production of soybean process food material
US4169854A (en) * 1977-05-12 1979-10-02 Merck & Co., Inc. Direct acidified yogurt
US4235937A (en) * 1978-08-14 1980-11-25 Hull-Smith Chemicals, Inc. Bland protein product and process
JPS6053589B2 (ja) * 1979-08-08 1985-11-26 森永乳業株式会社 容器入り豆腐の製造法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57208965A (en) * 1981-06-18 1982-12-22 Kibun Kk Preparation of acidic soybean milk beverage
JPS5813358A (ja) * 1981-07-15 1983-01-25 Kibun Kk 酸性豆乳飲料の製造法
JPS596840A (ja) * 1982-07-03 1984-01-13 Taiyo Yushi Kk クリ−ムチ−ズ様食品の製法
JPS5985253A (ja) * 1982-11-08 1984-05-17 Senba Touka Kogyo Kk ヨ−グルト風味をもつ豆乳食品の製造法

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN, vol. 193 (C-241)[1630], 5th September 1984; & JP-A-59 085 253 (SENBA TOUKA KOGYO K.K.) 17-05-1984 *
PATENT ABSTRACTS OF JAPAN, vol. 7, no. 61 (C-156)[1206], 15th March 1983; & JP-A-57 208 965 (KIBUN K.K.) *
PATENT ABSTRACTS OF JAPAN, vol. 7, no. 83 (C-160)[1228], 7th April 1983; & JP-A-58 013 358 (KIBUN K.K.) 25-01-1983 *
PATENT ABSTRACTS OF JAPAN, vol. 8, no. 85 (C-219)[1522], 18th April 1984; & JP-A-59 006 840 (TAIYOU YUSHI K.K.) 13-01-1984 *
See also references of WO8603377A1 *

Also Published As

Publication number Publication date
JPS62500909A (ja) 1987-04-16
AU3744185A (en) 1986-07-01
WO1986003377A1 (fr) 1986-06-19
EP0204699A4 (fr) 1987-09-21

Similar Documents

Publication Publication Date Title
US4110476A (en) Preparation of liquid and frozen yogurt products
US4837036A (en) Low fat thin-bodied yogurt product and method
US4430349A (en) Artificially sweetened gelled yogurt
US4410549A (en) Preparation of a low calorie, low fat fruit-containing yogurt
US6316043B1 (en) Process for producing soy milk
US9968108B2 (en) Milk-based alternative product and method for producing the same
EP1472931B1 (fr) Agent de texture à base de lactosérum acide
US4547385A (en) Process for the production of beatable cream of low fat content
EP0988793B1 (fr) Procédé de préparation de lait de soja de fermentation lactique
KR101180971B1 (ko) 고추장 치즈의 제조방법
JP2019170326A (ja) ゲル状食品およびその製造方法
US4288459A (en) Low fat imitation sour cream
WO2008148895A1 (fr) Fromage naturel à faible teneur en matière grasse et son procédé de préparation
EP0204699A1 (fr) Produit de soja aromatise
JPH11113485A (ja) 冷凍豆乳ヨーグルトの製造方法
CN105532905A (zh) 一种谷物奶酪及其制备方法
CA1238228A (fr) Produit de soja aromatise
KR100527450B1 (ko) 저장안정성이 확보된 동결 건조 전두부 및 그 제조방법
KR930003037B1 (ko) 두유를 주원료로 하는 아이스크림 제조방법
US5017387A (en) Novel natural yoghurt compositions and method of preparation
JP2841227B2 (ja) タンパク質凍結ゲルを用いたヨーグルトとその製造方法
Satpute et al. Paneer-Unripe Variety of Soft Cheese-A Review
Liu et al. The second generation of soyfoods
JP2005151943A (ja) レアチーズケーキタイプの菓子の製造方法
JPS6163260A (ja) 乳化安定性に優れた乳化物の製造法

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19860728

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE FR GB LI LU NL SE

A4 Supplementary search report drawn up and despatched

Effective date: 19870921

17Q First examination report despatched

Effective date: 19880929

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 19890210

RIN1 Information on inventor provided before grant (corrected)

Inventor name: MIZONO, JACK, K.

Inventor name: HIRASUNA, DIANE, J.

Inventor name: MIZONO, WILLIAM, I.