JPS5542543A - Preparation of soybean milk - Google Patents

Preparation of soybean milk

Info

Publication number
JPS5542543A
JPS5542543A JP11566278A JP11566278A JPS5542543A JP S5542543 A JPS5542543 A JP S5542543A JP 11566278 A JP11566278 A JP 11566278A JP 11566278 A JP11566278 A JP 11566278A JP S5542543 A JPS5542543 A JP S5542543A
Authority
JP
Japan
Prior art keywords
soybean milk
soybean
calcium carbonate
mixture
shell
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.)
Granted
Application number
JP11566278A
Other languages
Japanese (ja)
Other versions
JPS6214249B2 (en
Inventor
Awafumi Fukuura
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
Priority to JP11566278A priority Critical patent/JPS5542543A/en
Publication of JPS5542543A publication Critical patent/JPS5542543A/en
Publication of JPS6214249B2 publication Critical patent/JPS6214249B2/ja
Granted legal-status Critical Current

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  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

PURPOSE: To prepare soybean milk having refreshing and fruity flavor and free from soybean smell, by adding vegetable juice and a large amount of calcium carbonate to soybean milk, and subjecting the mixture to the slow lactic fermentation at a relarively low temperature.
CONSTITUTION: Soybean milk prepared by conventional process from soybean, is added with 5W30wt% of an extract or ground product of at least one colored vegetable selected from carot, tomato, pumpkin and celery, and 100W300mg% (as Ca atom) of calcium carbonate or a fine powder composed mainly of calcium carbonate such as shell, egg shell, etc. The mixture is adjusted to pH 7.5W8.5, heat-sterilized by conventional means, and cooled. Lactobacilli are inoculated in the liquid thus obtained, and fermented at 25W35°C for 18W30 hours until the pH of the liquid reaches 5.0W6.5, when the culturing is terminated.
COPYRIGHT: (C)1980,JPO&Japio
JP11566278A 1978-09-19 1978-09-19 Preparation of soybean milk Granted JPS5542543A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11566278A JPS5542543A (en) 1978-09-19 1978-09-19 Preparation of soybean milk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11566278A JPS5542543A (en) 1978-09-19 1978-09-19 Preparation of soybean milk

Publications (2)

Publication Number Publication Date
JPS5542543A true JPS5542543A (en) 1980-03-25
JPS6214249B2 JPS6214249B2 (en) 1987-04-01

Family

ID=14668190

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11566278A Granted JPS5542543A (en) 1978-09-19 1978-09-19 Preparation of soybean milk

Country Status (1)

Country Link
JP (1) JPS5542543A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0988793A1 (en) * 1998-09-21 2000-03-29 Fuji Oil Company, Limited Process for producing lactic acid-fermented soybean milk
WO2000021384A1 (en) * 1998-10-12 2000-04-20 Kitii Corporation Ltd. Fermented organic acid that changes cell and protein functions
JP2006296387A (en) * 2005-04-18 2006-11-02 Hatsuji Hori Fermented food comprising soybean milk as main component and method for producing the same
JP2006320269A (en) * 2005-05-20 2006-11-30 Fuji Oil Co Ltd Pasty food
JP2012223144A (en) * 2011-04-20 2012-11-15 Ito En Ltd Deacidified tomato juice, method for producing the same, tomato-containing beverage and method for suppressing acidity of tomato-containing beverage
CN103283840A (en) * 2013-04-23 2013-09-11 蚌埠市福淋乳业有限公司 Balsam pear fermented mung bean milk with hypoglycemic effect
JP5588047B1 (en) * 2013-06-07 2014-09-10 健三 金井 Tofu-like food

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0988793A1 (en) * 1998-09-21 2000-03-29 Fuji Oil Company, Limited Process for producing lactic acid-fermented soybean milk
WO2000021384A1 (en) * 1998-10-12 2000-04-20 Kitii Corporation Ltd. Fermented organic acid that changes cell and protein functions
US6316035B1 (en) 1998-10-12 2001-11-13 Kitii Corporation Ltd. Fermented organic acid that changes cell and protein functions and method of making
JP2006296387A (en) * 2005-04-18 2006-11-02 Hatsuji Hori Fermented food comprising soybean milk as main component and method for producing the same
JP2006320269A (en) * 2005-05-20 2006-11-30 Fuji Oil Co Ltd Pasty food
JP2012223144A (en) * 2011-04-20 2012-11-15 Ito En Ltd Deacidified tomato juice, method for producing the same, tomato-containing beverage and method for suppressing acidity of tomato-containing beverage
CN103283840A (en) * 2013-04-23 2013-09-11 蚌埠市福淋乳业有限公司 Balsam pear fermented mung bean milk with hypoglycemic effect
JP5588047B1 (en) * 2013-06-07 2014-09-10 健三 金井 Tofu-like food

Also Published As

Publication number Publication date
JPS6214249B2 (en) 1987-04-01

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