Bean-odor-free soy bean product and its production
AssigneeLaboratorios Del Dr. Esteve, S.A.
InventorsMotomi Osaka, Yukio Hashimoto
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Abstract
A process for preparing a bean odor-free soy bean product which comprises subjecting a soy milk to lactic fermentation in the presence of a lactic acid bacterium as a starter and subjecting the resultant fermented soy milk to distillation under reduced pressure, the soy bean product being suitable for the manufacture of a nutritional drink or beverage product free from a bean odor due to its high protein concentration and excellent palatability.
Claims25
A method for elimination of a bean odor from a soy milk which comprises subjecting the soy milk containing added saccharide to lactic fermentation until the acidity thereof is not more than 4 and then distilling the resulting fermented soy milk at a temperature of 10.degree. to 85.degree.C. under a pressure of not more than 500 mmHg.
A process for preparing a bean odor-free soy milk product which comprises subjecting a soy milk to lactic fermentation until the acidity thereof is about 0.5 to 0.9 and then subjecting the resulting fermented soy milk to distillation at a temperature of 10.degree. to 85.degree.C. under a reduced pressure of not more than 500 mmHg.
A process for preparing a drink product which comprises subjecting a soy milk to protease treatment and lactic fermentation, and fermentation being carried out until the acidity of the fermented soy milk is not more than 4, homogenizing the resulting soy milk, adjusting the pH of the resultant soy milk to not more than 4 and subjecting the thus obtained soy milk to distillation at a temperature of 10.degree. to 85.degree.C. under a reduced pressure of not more than 500 mmHg.
Dependencies are inferred from the claim text.