Preparation of yogurt from soybean meal

Details Preparation of yogurt from soybean meal Preparation of yogurt from soybean meal

1974-01-18

1976-04-13

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

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

426 34, 426 43, 426431, 426583, 426656, A23L 120, A23C 912, A23C 1100

Patent

active

039505448

ABSTRACT:
A non-Dairy yogurt is prepared by leaching soybean meal with an aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar-free cake with an aqueous solution having a pH above 7 to dissolve protein material, adjusting the pH of a resulting protein-containing filtrate to 6.5 to 7.0, adding sugar to the filtrate and homogenizing to produce a soymilk, sterilizing the soymilk at about 116.degree.C, and fermenting the sterile soymilk with a lactic culture to produce yogurt.

REFERENCES:
patent: 2881076 (1959-04-01), Sair
patent: 3025165 (1962-03-01), Metzger
patent: 3096177 (1963-07-01), Ariyama et al.
patent: 3642490 (1972-02-01), Hawley et al.

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