HEAT-TREATMENT OF SOYA MILK

PURPOSE:To obtain a soya milk having excellent taste and flavor while suppressing the generation of heating smell, by heat-treating soya milk in the presence of fumaric acid or its salt. CONSTITUTION:Fumaric acid or its salt is added to soya milk in an amount of preferably 0.05-0.15% and the soya mi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	OBATA AKIO, KITAKURA YOSHIHISA, FUJII NORIKAZU
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:To obtain a soya milk having excellent taste and flavor while suppressing the generation of heating smell, by heat-treating soya milk in the presence of fumaric acid or its salt. CONSTITUTION:Fumaric acid or its salt is added to soya milk in an amount of preferably 0.05-0.15% and the soya milk is heat-treated. The fumaric acid (salt) is preferably dissolved in a small amount of water beforehand and optionally adjusted to pH 6.5-7.0 with sodium bicarbonate, etc., before added to the soya milk.