HUT47409A - Method for producing preserved soya milk and soya produce free from by-flavour - Google Patents
Method for producing preserved soya milk and soya produce free from by-flavourInfo
- Publication number
- HUT47409A HUT47409A HU871827A HU182787A HUT47409A HU T47409 A HUT47409 A HU T47409A HU 871827 A HU871827 A HU 871827A HU 182787 A HU182787 A HU 182787A HU T47409 A HUT47409 A HU T47409A
- Authority
- HU
- Hungary
- Prior art keywords
- soya
- milk
- agents
- flavoured
- freed
- Prior art date
Links
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 235000013322 soy milk Nutrition 0.000 title abstract 3
- 244000068988 Glycine max Species 0.000 title abstract 2
- 235000010469 Glycine max Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013336 milk Nutrition 0.000 abstract 3
- 239000008267 milk Substances 0.000 abstract 3
- 210000004080 milk Anatomy 0.000 abstract 3
- 239000000654 additive Substances 0.000 abstract 2
- 238000013019 agitation Methods 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 239000003349 gelling agent Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
During prepn. of taint-free long life soya-milk and soya-milk products which are also freed from agents hindering assimilation soya-beans are husked so that the cotyledons should remain completely intact. Huck free beans are soaked and ground following preheating in water, cooked and freed from fibrous matter. - A basic milk is obtd. which is homogenised with additives, placed in containers and sterilised at temps. over 100 deg.C or is flavoured and stabilised. - Basic milk is mixed with gelling agents flavoured with fruit juices and heat treated. Using another method, emulsifying and flavouring agents are added under intensive agitation to cooled milk. Finally additives and flavourings agents are dosed under intensive agitation into filtered out dewatered mixt..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU871827A HUT47409A (en) | 1987-04-27 | 1987-04-27 | Method for producing preserved soya milk and soya produce free from by-flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU871827A HUT47409A (en) | 1987-04-27 | 1987-04-27 | Method for producing preserved soya milk and soya produce free from by-flavour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HUT47409A true HUT47409A (en) | 1989-03-28 |
Family
ID=10956390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HU871827A HUT47409A (en) | 1987-04-27 | 1987-04-27 | Method for producing preserved soya milk and soya produce free from by-flavour |
Country Status (1)
| Country | Link |
|---|---|
| HU (1) | HUT47409A (en) |
-
1987
- 1987-04-27 HU HU871827A patent/HUT47409A/en unknown
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DFC9 | Refusal of application |