Method and system for manufacturing whole soy milk
US8518464B2 · kind B2 · utility
Inventors
Key dates
| Filing date | Apr 26, 2010 |
| Grant date | Aug 27, 2013 |
| Priority date | — |
| Expiry date | Apr 26, 2030 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/65
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch into soluble dextrin, and then grinding the beans into an ultra-fine particle to be manufactured into whole soy milk. When the starch is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or “stink’ of the beans. By using the entire bean the problem of waste generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in the black bean skins.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.