ES8500726A1 - Prepn. of high protein whey-soybean prod. - Google Patents
Prepn. of high protein whey-soybean prod.Info
- Publication number
- ES8500726A1 ES8500726A1 ES529325A ES529325A ES8500726A1 ES 8500726 A1 ES8500726 A1 ES 8500726A1 ES 529325 A ES529325 A ES 529325A ES 529325 A ES529325 A ES 529325A ES 8500726 A1 ES8500726 A1 ES 8500726A1
- Authority
- ES
- Spain
- Prior art keywords
- paste
- cooked
- constituents
- whey
- soybeans
- 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.)
- Expired
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The process for preparing a high protein whey-soybean product comprising cooking previously uncooked dry soybeans until they are cooked to firm texture, comminuting the cooked soybeans in finely ground form in the presence of water to form a soy paste without evidence of free water in which constituents of the cooked soybeans released upon comminution of the cooked soybeans are uniformly dispersed in comminuted form in the soy paste, mixing said soy paste with whey solids to inter-react the whey constituents with the released constituents in the soy paste without evidence ofintermixed and inter-reacted constituents of the soy paste EPAB- EP-152657 B The process for preparing a high protein whey-soybean product comprising cooking previously uncooked dry soybeans until they are cooked to firm texture, comminuting the cooked soybeans in finely ground form in the presence of water to form a soy paste without evidence of free water in which constituents of the cooked soybeans released upon comminution of the cooked soybeans are uniformly dispersed in comminuted form in the soy paste, mixing said soy paste with whey solids to inter-react the whey constituents with the released constituents in the soy paste without evidence of intermixed and inter-reacted constituents of the soy paste USAB- US4432999 A Prod. is prepd. as follows: (a) dry, uncooked soybeans (I) are cooked to a firm texture; (b) cooked (I) are comminuted in enough H2O to give a soy paste contg. no free H2O (so released constits. are uniformly dispersed in the paste); and (c) the paste is mixed with enough whey solids to afford a paste which contains no free H2O (from mixed and reacted constituents of soy paste and whey solids). - The method gives an inexpensive prod. which although contg. a relatively high whey content has excellent flavour, body and texture. The prod. has excellent palatability and high nutritional value. (0/0)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES529325A ES529325A0 (en) | 1984-01-31 | 1984-01-31 | A PROCEDURE FOR THE PREPARATION OF A SOY BEAN AND CHEESE SERUM PRODUCT, HIGH IN PROTEINS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES529325A ES529325A0 (en) | 1984-01-31 | 1984-01-31 | A PROCEDURE FOR THE PREPARATION OF A SOY BEAN AND CHEESE SERUM PRODUCT, HIGH IN PROTEINS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES8500726A1 true ES8500726A1 (en) | 1984-11-01 |
| ES529325A0 ES529325A0 (en) | 1984-11-01 |
Family
ID=8486803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES529325A Granted ES529325A0 (en) | 1984-01-31 | 1984-01-31 | A PROCEDURE FOR THE PREPARATION OF A SOY BEAN AND CHEESE SERUM PRODUCT, HIGH IN PROTEINS |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES529325A0 (en) |
-
1984
- 1984-01-31 ES ES529325A patent/ES529325A0/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| ES529325A0 (en) | 1984-11-01 |
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