Method of preparing a fermented soybean milk and fermented soybean milk
US5972394A · kind A · utility
3Cited by
3References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 30, 1998 |
| Grant date | Oct 26, 1999 |
| Priority date | — |
| Expiry date | Jul 30, 2018 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12G3/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of preparing a fermented soybean milk comprising subjecting a soybean milk to fermentations with yeast and lactic acid bacteria, and subjecting the resulting fermented soybean milk to a deactivation treatment to deactivate the yeast and bacteria by heating and a removal treatment to remove alcohol and carbon dioxide gas contained therein. As a result, a fermented soybean milk which is a beverage suiting everybody's taste, and a packed product thereof which is not subject to expansion or deformation during storage, are obtained.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.