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SOY MILK

IP.com Disclosure Number: IPCOM000007903D
Publication Date: 2002-May-03
Document File: 1 page(s) / 20K

Publishing Venue

The IP.com Prior Art Database

Related People

Mira Sch├╝tz Hansen: SUBMITTER

Abstract

A smooth, non-bitter soy milk can be produced by first slurrying soy flour in water at up to 25% solids, heating to 55 C (130 F), adding either Viscozyme, a non-starch carbohydrase, or Neu-trase, a protease, and mixing until the reaction is complete. The material is then passed through a Hydrothermal Hydroheater at temperatures up to 150 C (300 F) and than a high-pressure homogenizer. The process sequentially reduces the viscosity and the grittiness that is typical of many soy milk products.

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Soy Milk

A smooth, non-bitter soy milk can be produced by first slurrying soy flour in water at up to 25% solids, heating to 55 C (130 F), adding either Viscozyme, a non-starch carbohydrase, or Neutrase, a protease, and mixing until the reaction is complete. The material is then passed through a Hydrothermal Hydroheater at temperatures up to 150 C (300 F) and than a high-pressure homogenizer. The process sequentially reduces the viscosity and the grittiness that is typical of many soy milk products.