Novel foodstuff from soymilk and method for production thereof
US4996064A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 22, 1989 |
| Grant date | Feb 26, 1991 |
| Priority date | — |
| Expiry date | Aug 22, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/50
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.