Process for the manufacture of soybean protein products
AssigneeCentre for Industrial Research (CIR) Ltd
InventorsEliahu Fridman, Amior Dolev
Life of this patent
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Abstract
A process for the manufacture of soybean products from soybean meals is described. The process comprises in combination the steps of (1) leaching the soybean meal by an aqueous solution and separating the solid residue from the extract; (2) adjusting the pH of the soybean extract to a range of 6.5-7.0; (3) sterilizing the thus-obtained soybean milk; (4) fermenting the soybean milk with a lactic culture selected from Streptococcus thermophilus, Lactobacillus arabinosus, Lactobacillus casei and mixtures thereof and (5) separating the resultant soybean curd. The process also describes the use of the soy protein curd as an additive to foodstuff products.
Claims13
A process for the manufacture of soybean products from soybean meal which comprises in combination the steps of:
- (a) leaching the soybean meal with an aqueous solution and separating the solid residue to obtain a soybean extract;
- (b) adjusting the pH of the soybean extract to a value between 6.5 - 7.0 to give a soybean milk;
- (c) sterilizing the soybean milk in order to destroy the antidigestive factors present in said soybean meal and to reduce the beany flavor of said meal;
- (d) fermenting said thus-obtained soybean milk after said sterilization with a lactic culture under conditions suitable to utilize natural sugar present in said soybean milk as a source of carbohydrates in order to produce a soybean curd;
- (e) separating the soybean curd and (f) transforming said curd into soybean products.
Dependencies are inferred from the claim text.