Method of producing whole soybean milk having improved storage stability
US10045548B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 11, 2013 |
| Grant date | Aug 14, 2018 |
| Priority date | — |
| Expiry date | Feb 17, 2034 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2200/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method for preparing a whole soybean milk with superior storage stability which shows almost no change in viscosity when stored for a long time, and a whole soybean milk prepared thereby. As a method of the present invention provides a whole soybean milk having small particle sizes based on a procedure simpler than pre-existing methods, time for preparing a whole soybean milk can be shortened. Further, as the whole soybean milk obtained by this method shows almost no change in viscosity when stored for a long time, its shelf life can be extended dramatically as compared to pre-existing whole soybean milk containing both soybean milk residue and soybean liquid, which shows viscosity increase over time.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.