Method of producing an aqueous soya suspension

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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426582, 426598, 426634, 426520, A23L 120, A23L 200

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active

041940180

ABSTRACT:
An aqueous soya suspension is prepared by grinding soya beans in the presence of water at a temperature of from 90.degree. to 100.degree. C. to form a dispersion of particles of which the majority have dimensions of the order of 100 to 500.mu.; heating the dispersion by the injection of steam to a temperature of from 120.degree. to 160.degree. C. thereby destroying the antitrypsin factor; and grinding the dispersion to form a suspension containing corpuscules of protein and fat with dimensions of the order of 2 to 10.mu. and cell wall debris of which the largest dimension does not exceed substantially 40 to 300.mu.. The soya suspension may be consumed as such or used as a starting material for the production of foods such as cheese or used as a base for the production of beverages such as a cows' milk substitute.

REFERENCES:
patent: 3798339 (1974-03-01), Peng
patent: 3901978 (1975-08-01), Nelson et al.
patent: 3937843 (1976-02-01), Osaka et al.
patent: 3947598 (1976-03-01), Stenne
patent: 3966992 (1976-06-01), Banks et al.
patent: 4041187 (1977-08-01), Nelson et al.

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