Publication Date: 2002-May-03
The IP.com Prior Art Database
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.