GB1400470A - Process for preparing a soybean beverage - Google Patents

Process for preparing a soybean beverage

Info

Publication number
GB1400470A
GB1400470A GB4358072A GB4358072A GB1400470A GB 1400470 A GB1400470 A GB 1400470A GB 4358072 A GB4358072 A GB 4358072A GB 4358072 A GB4358072 A GB 4358072A GB 1400470 A GB1400470 A GB 1400470A
Authority
GB
United Kingdom
Prior art keywords
flour
mins
mixture
carbohydrates
beverage
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
Application number
GB4358072A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB1400470A publication Critical patent/GB1400470A/en
Expired 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

1400470 Soya flour; beverages KWEESEONG LO 20 Sept 1972 [28 July 1972] 43580/ 72 Headings A2B and A2Q [Also in Division C6] A beverage is made by soaking in water a full fat soy enzyme-active flour having the approximate composition: Protein 42%, Fat 21%, Ash 5%, Fibre 3%, other carbohydrates 24%, moisture 5%, cooking the flour, adding flavourings, and homogenising under pressure to reduce particle size to under 10 microns. The flour is made by milling and scouring, the soy beans to de-hull them, compressing them into flakes in a hammer mill, grinding them to a fine powder, and classifying to a particle size of 270-300 U.S. mesh. The flour is soaked in about 8 times its weight of water for 3 mins. at 70‹F, and cooked for 30 mins. at boiling point. If insoluble carbohydrates are to be removed the mixture is centrifuged. If insoluble carbohydrates are not removed, or only partially removed, a stabiliser, e.g. carrageenin, is added after adding flavourings, e.g. sucrose, NaHCO 3 , salt and vegetable oil, and vitamins. If some or all of the insoluble carbohydrates are removed the mixture is cooked for a second time at 205‹F for about 15 mins. The mixture is homogenised at 2,500- 8000 p.s.i. to achieve a stable suspension. The beverage is then bottled and sterilised.
GB4358072A 1972-07-28 1972-09-20 Process for preparing a soybean beverage Expired GB1400470A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US27622272A 1972-07-28 1972-07-28

Publications (1)

Publication Number Publication Date
GB1400470A true GB1400470A (en) 1975-07-16

Family

ID=23055713

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4358072A Expired GB1400470A (en) 1972-07-28 1972-09-20 Process for preparing a soybean beverage

Country Status (5)

Country Link
JP (1) JPS5634256B2 (en)
GB (1) GB1400470A (en)
HK (1) HK66676A (en)
KE (1) KE2733A (en)
MY (1) MY7700285A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0165451A2 (en) * 1984-05-22 1985-12-27 Gebrueder Buehler Ag Maschinenfabrik Process for preparing a soya product
WO1987006800A1 (en) * 1986-05-12 1987-11-19 Thomas John Rowland Treatment of soybeans
WO2004002231A1 (en) * 2002-07-01 2004-01-08 Kagome Labio Co., Ltd. Method of manufacturing raw material beans drinks and solid fermented food
WO2004091314A2 (en) * 2003-04-01 2004-10-28 Archer-Daniels-Midland Company Soya or grain fiber particulates and methods of preparation
EP1215970A4 (en) * 1999-10-01 2006-02-01 Jeneil Biotech Inc Soy milk compositions and methods of preparation

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS574384B2 (en) * 1974-04-23 1982-01-26

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0165451A2 (en) * 1984-05-22 1985-12-27 Gebrueder Buehler Ag Maschinenfabrik Process for preparing a soya product
EP0165451A3 (en) * 1984-05-22 1987-05-13 Gebruder Buhler Ag Process for preparing a soya product
US4859482A (en) * 1984-05-22 1989-08-22 Gebruder Buhler Ag Method for producing a product from oil seed
WO1987006800A1 (en) * 1986-05-12 1987-11-19 Thomas John Rowland Treatment of soybeans
EP1215970A4 (en) * 1999-10-01 2006-02-01 Jeneil Biotech Inc Soy milk compositions and methods of preparation
WO2004002231A1 (en) * 2002-07-01 2004-01-08 Kagome Labio Co., Ltd. Method of manufacturing raw material beans drinks and solid fermented food
WO2004091314A2 (en) * 2003-04-01 2004-10-28 Archer-Daniels-Midland Company Soya or grain fiber particulates and methods of preparation
WO2004091314A3 (en) * 2003-04-01 2005-03-24 Archer Daniels Midland Co Soya or grain fiber particulates and methods of preparation

Also Published As

Publication number Publication date
KE2733A (en) 1977-10-28
JPS4942853A (en) 1974-04-22
HK66676A (en) 1976-11-05
JPS5634256B2 (en) 1981-08-08
MY7700285A (en) 1977-12-31

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Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PE20 Patent expired after termination of 20 years