Improved soy milk and method for producing same
AssigneeThe Nisshin OilliO Group, Ltd.
InventorsTetsuo TAKAGI, Susumu HIKICHI
Life of this patent
Estimating the term…
Abstract
An object of the present invention is to provide: a soy milk having a pleasant flavor and suppressed soybean odor, raw smell, astringency, and so forth; and a method for producing the soy milk. Specifically, provided are: the soy milk; a soy-milk flavor improver containing, as an active ingredient, a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid; an improved soy milk containing a soy milk and the soy-milk flavor improver; and a food and a drink containing the improved soy milk. A method for producing the improved soy milk is also provided.
Claims14
A soy-milk flavor improver comprising, as an active ingredient, a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid.
A method for producing an improved soy milk, comprising the step of mixing a soy milk with a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid in such a manner that the content of the triacylglycerol having the medium-chain fatty acid is 5 to 15 mass % relative to a mass of the soy milk.
A method for improving a soy milk flavor, the method comprising the step of mixing a soy milk with a triacylglycerol having a medium-chain fatty acid with 6 to 12 carbon atoms as a constituent fatty acid in such a manner that the content of the triacylglycerol having the medium-chain fatty acid is 5 to 15 mass % relative to a mass of the soy milk.
Dependencies are inferred from the claim text.