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US 2004/0170744 A1Published application
Method of preparation of high quality soy cultured products
AssigneeKraft Foods Holdings, Inc.
InventorsAhmad Akashe, Katie Das, Meredith Lane
Life of this patent
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Abstract
Soy-containing fermented products, especially soy-containing yogurts, beverage, as well as methods for producing such products, are provided. The soy-containing fermented products are prepared using deflavored soy protein material, preferably deflavored soy milk.
Claims20
A soy-containing fermented product comprising fermented soy milk prepared by fermenting deflavored soy milk, wherein the deflavored soy milk is prepared by a method comprising:
- (a) obtaining a soy milk composition containing soluble soy proteins, flavoring compounds, and insoluble materials;
- (b) solubilizing the soy proteins by adjusting the soy milk composition of (a) to a pH in the range of about 9 to about 12 and releasing the flavoring compounds;
- (c) passing the pH-adjusted soy milk composition of (b) adjacent an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons, while maintaining the pH in the range of about 9 to about 12, under suitable ultrafiltration conditions wherein the flavor compounds pass through the membrane, thereby deflavoring the soy milk composition and retaining substantially all of the solubilized soy proteins;
- and
- (d) recovering the solubilized soy proteins retained by the ultrafiltration membrane, wherein the recovered solubilized soy proteins is the deflavored soy milk.
2 more elements
A method of preparing a soy-containing fermented product, said method comprising
- (1) preparing a mixture of deflavored soy milk material and an effective amount of a starter culture;
- and
- (2) fermenting the mixture to form the soy-containing fermented product;
- wherein the deflavored soy milk material is prepared by a method comprising:
- (a) obtaining a soy milk composition containing soluble soy proteins, flavoring compounds, and insoluble materials;
- (b) solubilizing the soy proteins by adjusting the soy milk composition of (a) to a pH in the range of about 9 to about 12 and releasing the flavoring compounds;
- (c) passing the pH-adjusted soy milk composition of (b) adjacent an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons, while maintaining the pH in the range of about 9 to about 12, under suitable ultrafiltration conditions wherein the flavor compounds pass through the membrane, thereby deflavoring the soy milk composition and retaining substantially all of the solubilized soy proteins;
- and
- (d) recovering the solubilized soy proteins retained by the ultrafiltration membrane, wherein the recovered solubilized soy proteins is the deflavored soy milk material.
6 more elements
Dependencies are inferred from the claim text.