Method for preparing a beanless-flavor soymilk and/or okara...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

Reexamination Certificate

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C426S474000, C426S475000

Reexamination Certificate

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10944877

ABSTRACT:
A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for a time and a temperature effective to allow said soybeans to soak and swell; washing said soaked and swollen soybeans with water to remove oligosaccharides and ripening enzymes; grinding said washed soybeans under an at atmosphere of carbon dioxide by bubbling in carbon dioxide in a sublimated state to form a slurry; and filtering the slurry to produce raw okara and soymilk.

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Che Man Y.B. et al.: “Acid Inactivation of Soybean Lipoxygenase With Retention of Protein Solubility” Journal of Food Science, Institute of Food Technologists, Chicago, IL, US, vol. 54, No. 4, Jul. 1, 1989, pp. 963-967, XP000048766 ISSN: 0022-1147 the whole document.
Partial International Search Report.

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