GB1400470A - Process for preparing a soybean beverage - Google Patents
Process for preparing a soybean beverageInfo
- Publication number
- GB1400470A GB1400470A GB4358072A GB4358072A GB1400470A GB 1400470 A GB1400470 A GB 1400470A GB 4358072 A GB4358072 A GB 4358072A GB 4358072 A GB4358072 A GB 4358072A GB 1400470 A GB1400470 A GB 1400470A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flour
- mins
- mixture
- carbohydrates
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000010469 Glycine max Nutrition 0.000 title abstract 4
- 235000013361 beverage Nutrition 0.000 title abstract 4
- 244000068988 Glycine max Species 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013312 flour Nutrition 0.000 abstract 5
- 150000001720 carbohydrates Chemical class 0.000 abstract 4
- 235000014633 carbohydrates Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 4
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000009991 scouring Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
1400470 Soya flour; beverages KWEESEONG LO 20 Sept 1972 [28 July 1972] 43580/ 72 Headings A2B and A2Q [Also in Division C6] A beverage is made by soaking in water a full fat soy enzyme-active flour having the approximate composition: Protein 42%, Fat 21%, Ash 5%, Fibre 3%, other carbohydrates 24%, moisture 5%, cooking the flour, adding flavourings, and homogenising under pressure to reduce particle size to under 10 microns. The flour is made by milling and scouring, the soy beans to de-hull them, compressing them into flakes in a hammer mill, grinding them to a fine powder, and classifying to a particle size of 270-300 U.S. mesh. The flour is soaked in about 8 times its weight of water for 3 mins. at 70F, and cooked for 30 mins. at boiling point. If insoluble carbohydrates are to be removed the mixture is centrifuged. If insoluble carbohydrates are not removed, or only partially removed, a stabiliser, e.g. carrageenin, is added after adding flavourings, e.g. sucrose, NaHCO 3 , salt and vegetable oil, and vitamins. If some or all of the insoluble carbohydrates are removed the mixture is cooked for a second time at 205F for about 15 mins. The mixture is homogenised at 2,500- 8000 p.s.i. to achieve a stable suspension. The beverage is then bottled and sterilised.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US27622272A | 1972-07-28 | 1972-07-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1400470A true GB1400470A (en) | 1975-07-16 |
Family
ID=23055713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB4358072A Expired GB1400470A (en) | 1972-07-28 | 1972-09-20 | Process for preparing a soybean beverage |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5634256B2 (en) |
| GB (1) | GB1400470A (en) |
| HK (1) | HK66676A (en) |
| KE (1) | KE2733A (en) |
| MY (1) | MY7700285A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0165451A3 (en) * | 1984-05-22 | 1987-05-13 | Gebruder Buhler Ag | Process for preparing a soya product |
| WO1987006800A1 (en) * | 1986-05-12 | 1987-11-19 | Thomas John Rowland | Treatment of soybeans |
| RU2138186C1 (en) * | 1998-04-21 | 1999-09-27 | Ким Сергей Георгиевич | Method of preparing nonalcoholic refreshing beverage "gamdju" |
| WO2004002231A1 (en) * | 2002-07-01 | 2004-01-08 | Kagome Labio Co., Ltd. | Method of manufacturing raw material beans drinks and solid fermented food |
| WO2004091314A3 (en) * | 2003-04-01 | 2005-03-24 | Archer Daniels Midland Co | Soya or grain fiber particulates and methods of preparation |
| EP1215970A4 (en) * | 1999-10-01 | 2006-02-01 | Jeneil Biotech Inc | Soy milk compositions and methods of preparation |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS574384B2 (en) * | 1974-04-23 | 1982-01-26 |
-
1972
- 1972-09-20 GB GB4358072A patent/GB1400470A/en not_active Expired
- 1972-10-21 JP JP10576372A patent/JPS5634256B2/ja not_active Expired
-
1976
- 1976-10-28 HK HK666/76*UA patent/HK66676A/en unknown
-
1977
- 1977-05-09 KE KE2733A patent/KE2733A/en unknown
- 1977-12-30 MY MY285/77A patent/MY7700285A/en unknown
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0165451A3 (en) * | 1984-05-22 | 1987-05-13 | Gebruder Buhler Ag | Process for preparing a soya product |
| US4859482A (en) * | 1984-05-22 | 1989-08-22 | Gebruder Buhler Ag | Method for producing a product from oil seed |
| WO1987006800A1 (en) * | 1986-05-12 | 1987-11-19 | Thomas John Rowland | Treatment of soybeans |
| RU2138186C1 (en) * | 1998-04-21 | 1999-09-27 | Ким Сергей Георгиевич | Method of preparing nonalcoholic refreshing beverage "gamdju" |
| EP1215970A4 (en) * | 1999-10-01 | 2006-02-01 | Jeneil Biotech Inc | Soy milk compositions and methods of preparation |
| WO2004002231A1 (en) * | 2002-07-01 | 2004-01-08 | Kagome Labio Co., Ltd. | Method of manufacturing raw material beans drinks and solid fermented food |
| WO2004091314A3 (en) * | 2003-04-01 | 2005-03-24 | Archer Daniels Midland Co | Soya or grain fiber particulates and methods of preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS4942853A (en) | 1974-04-22 |
| KE2733A (en) | 1977-10-28 |
| MY7700285A (en) | 1977-12-31 |
| JPS5634256B2 (en) | 1981-08-08 |
| HK66676A (en) | 1976-11-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed [section 19, patents act 1949] | ||
| PE20 | Patent expired after termination of 20 years |