초록 ▼

Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates pr

Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.

대표청구항 ▼

What is claimed is: 1. A method of preparing a heat stable soy milk concentrate comprising:removing a portion of soluble carbohydrates from a soy milk using an ultrafiltration membrane to form an intermediate soy milk;concentrating the intermediate soy milk to form a heat stable soy milk concentrate

What is claimed is: 1. A method of preparing a heat stable soy milk concentrate comprising:removing a portion of soluble carbohydrates from a soy milk using an ultrafiltration membrane to form an intermediate soy milk;concentrating the intermediate soy milk to form a heat stable soy milk concentrate;wherein the heat stable soy milk concentrate has greater than about 9.5 percent to about 10.5 percent soy protein; andwherein the heat stable soy milk concentrate is stable upon experiencing heat treatment sufficient to achieve an Fo of at least about 5.