PRODUCTION OF POWDERY SOYBEAN MILK

PURPOSE:To obtain a powdery soybean milk capable of producing bean curd good in taste even by reducing the amount of a coagulant. CONSTITUTION:This method for producing a powdery soybean milk is to add and mix a protein hydrolyzate extract enzymically hydrolyzed with an autolytic enzyme and/or a pro...

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Bibliographische Detailangaben
1. Verfasser:	IWAMOTO MITSUNORI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain a powdery soybean milk capable of producing bean curd good in taste even by reducing the amount of a coagulant. CONSTITUTION:This method for producing a powdery soybean milk is to add and mix a protein hydrolyzate extract enzymically hydrolyzed with an autolytic enzyme and/or a proteolytic enzyme (preferably having 500-100000 molecular weight) to a soybean milk and a protein so as to provide 0.01-0.5wt.% thereof based on the whole and then carry out the spray-drying at a temperature as low as 60-150 deg.C and for a time as short as 20-50sec. Furthermore, the protein hydrolyzate extract is preferably prepared from an animal protein such as fishes and shellfishes or edible animals and has 500-10000 molecular weight.