Back to results
US 4,066,792 AGranted
Method of producing soybean milk yoghurt
AssigneeThe United States of America as represented by the Secretary of Agriculture
InventorsHiroshi Kanda, Hwa L. Wang, Clifford W. Hesseltine
Life of this patent
Estimating the term…
Abstract
An improved soybean milk yoghurt is prepared by first extracting a milk from soybeans. The milk is mixed with milk whey solids and sucrose and then sterilized. The hot milk is mixed with a dilute aqueous gelatin solution and rapidly cooled. A mixture, in approximately equal proportions, of two strains of L. acidophilus, namely, NRRL B-1910 and B-2092, is added to the milk, which is subsequently fermented to produce a yoghurt.
Claims7
A process for preparing yoghurt from soybeans, comprising the steps of
- a. extracting a soybean milk ultrasonically from soybeans that have been treated by soaking in water and hot aqueous sodium bicarbonate,
- b. mixing the soybean milk with milk whey solids in an effective amount up to about 3% and sucrose in an amount sufficient to sweeten the soybean milk,
- c. heating the soybean milk at a temperature of about 90.degree.-121.degree. C. for a period of 10- 20 minutes,
- d. mixing the hot soybean milk with a sterilized solution of a stabilizer in an amount sufficient to stabilize the soybean milk,
- e. cooling said hot stabilized milk rapidly to a temperature of about 30.degree.-35.degree. C.,
- f. inoculating said cooled milk with a mixture of L. acidophilus NRRL B-1910 and L. acidophilus NRRL B-2092 in approximately equal proportions, and
- g. fermenting the so-inoculated milk to produce a yoghurt therefrom.
4 more elements
Dependencies are inferred from the claim text.