Soy milk having suppressed grassy smell, and method for producing same
AssigneeKikkoman Corporation
InventorsChie Satoh, Yuki Nishibori, Ryu Sugawara
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Abstract
The present invention relates to a soy milk containing methylpyrazine compounds consisting of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine at a quantity of 40 to 7000 μg per 1 L.
Claims4
A method for producing a soy milk containing methylpyrazine compounds which consist of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, at a quantity of 55 to 1500 μg per 1 L, wherein the soy milk does not contain fragrances and has a whiteness of 60 or more, the method comprising:
- the step of mixing roasted soy beans and unroasted soy beans during the production of the soy milk, in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds which consist of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, in a final product is 55 to 1500 μg per 1 L, wherein the color of the roasted soy beans is from L30 to L70.
A method for suppressing a grassy smell of a soy milk, comprising the step of mixing roasted soy beans and unroasted soy beans during the production of the soy milk, in which a roasting level and a blending quantity are controlled so that the content of methylpyrazine compounds which consist of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine in a final product is 55 to 1500 μg per 1 L, wherein the color of the roasted soy beans is from L30 to L70, wherein the soy milk has a whiteness of 60 or more.
A method for producing a soy milk, wherein the soy milk has a whiteness of 60 or more, comprising:
- the step of mixing roasted soy beans and unroasted soy beans during the production of the soy milk, in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in the soy milk is 55 to 1500 μg per 1 L, wherein the color of the roasted soy beans is from L30 to L70.
A method for producing a soy milk, wherein the soy milk is a plain soy milk, comprising:
- the step of mixing roasted soy beans and unroasted soy beans during the production of the soy milk, in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in the soy milk is 55 to 1500 μg per 1 L, wherein the color of the roasted soy beans is from L30 to L70.
Dependencies are inferred from the claim text.