Production method for processed soybean food products and...

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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C426S518000, C426S486000, C426S507000

Reexamination Certificate

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07147886

ABSTRACT:
The aim is to effectively remove the unpleasant raw odor that is characteristic of soybeans and provide a high quality processed soybean food product. In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans are ground to obtain a soybean slurry and a heating step (B) in which the obtained soybean slurry is heated and thermally denatured, a deaeration step (C) for removing air bubbles mixed in with the soybean slurry is performed partway through the heating step (B). It is preferable that the heating step (B) and the deaeration step (C) are performed continuously.

REFERENCES:
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Translation for JP 02-049556 published Feb. 1990. Conducted at PTO in May 13, 2005.
Japanese Utility Model Application No. 10805/1987 (Laid-open No. 119384/1988) (Toshihiko OBA), Aug. 2, 1988.
Tsuchiya, Kanji, “Soymilk”, Food Research Institute (1980) (with English translation).

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