Soy milk compositions and methods of preparation
AssigneeJeneil Biotech, Inc.
InventorsN. R. Gandhi, Harlan R. Hackbarth, Manxiang Chen
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Abstract
Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics.
Claims19
A soy drink composition having particulate matter dimensioned less than about 10 microns, said composition produced by providing whole, dry, ground soybean particulate, incorporating at least one of an acid salt and a buffer system of said salt with said ground particulate, adding water to said particulate in an amount sufficient to provide liquid consistency, and treating said liquid at a pressure greater than about 4,000 psi.
A soy milk composition, comprising:
- a whole soybean component dimensioned less than about 10 microns to about 20 microns;
- a food grade buffer component;
- and
- water in an amount sufficient to provide said soybean component a liquid consistency.
A soy beverage comprising:
- a whole dry ground soybean component dimensioned less than about 10 microns to about 20 microns;
- at least one of an acid and an acid salt, wherein said salt is the salt of an organic acid selected from the group consisting of alkali metal and alkaline earth metal salts of citric acid and combinations of said metal salts;
- and
- water in an amount sufficient to provide said soybean component a liquid consistency.
Dependencies are inferred from the claim text.