METHOD OF PRODUCING TABLEYA-FLAVORED SOYA MILK BEVERAGE

The present utility model discloses a method of producing the ground roasted cacao beans soya milk beverage involving the following steps: a) sorting and washing the soybeans to remove dirt and impurities; b) extracting milk from soybean; c) adding the sugar and ground roasted cacao beans on the soy...

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Bibliographische Detailangaben
Hauptverfasser:	LAUZON, Roberta D, AVILA, Doryn Jan L, CERNA, Julious B, EMNACE, Ivy C, AGUIRRE, Re¤ier A
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present utility model discloses a method of producing the ground roasted cacao beans soya milk beverage involving the following steps: a) sorting and washing the soybeans to remove dirt and impurities; b) extracting milk from soybean; c) adding the sugar and ground roasted cacao beans on the soya milk; d) mixing; e) straining the mixture to separate undissolved particles; f) pasteurizing the mixture at 70-75§C temperature for 2.8-5 minutes; g) cooling the pasteurized mixture; h) filling the ground roasted cacao beans -flavored beverage into sterilized bottles; and i) sealing the product. The extraction of soya milk was done by soaking the beans in water with 0.5 pcnt sodium bicarbonate and kept under refrigeration temperature at 4-10§C for 18 hours. Three levels of amount of ground roasted cacao beans (5,7.5,10 pcnt ) and sugar (10,15,20 pcnt ) were used in producing the beverage.