Method of making soy milk

Details Method of making soy milk Method of making soy milk

1974-10-23

1976-03-02

Hoffman, James R.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426243, A23L 120, A23L 238, A23C 1100

Patent

active

039418901

ABSTRACT:
A method of making soy milk from dehulled soy beans in which the beans are first cooked in a microwave oven for a long enough period of time to destroy the trypsin inhibitor present in such beans, but not long enough to roast the beans, and then mashing the microwave-cooked beans in a colloid mill with water at about 50.degree.C to form a slurry. Suitable enzymes are incorporated in the slurry in sufficient quantities to either dissolve or substantially reduce in size particles of certain carbohydrate, proteinaceous and cellulose constituents of the slurry which would otherwise form sediment in the final product. The resulting slurry mixture is allowed to stand for half an hour, and then corn oil, sugar, flavoring agents, lecithin, sodium alginate and salt are added, in suitable amounts, to the slurry, which is then further processed in the colloid mill until it is converted into a relatively stable liquid suspension of emulsified oil and colloidal soy bean particles. This liquid suspension is then diluted with boiling water to the consistency of homogenized natural milk, and brought to a brisk boil. The boiled mixture is homogenized to produce a product having the appearance, taste and mouthfeel of homogenized cow's milk.

REFERENCES:
patent: 2614045 (1952-10-01), Learmonth
patent: 3399997 (1968-09-01), Okumura et al.
patent: 3640725 (1972-02-01), Sherba et al.

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