| 摘要 |
<p>The process for preparing a high protein whey-soybean product comprising cooking previously uncooked dry soybeans until they are cooked to firm texture, comminuting the cooked soybeans in finely ground form in the presence of water to form a soy paste without evidence of free water in which constituents of the cooked soybeans released upon comminution of the cooked soybeans are uniformly dispersed in comminuted form in the soy paste, mixing said soy paste with whey solids to inter-react the whey constituents with the released constituents in the soy paste without evidence ofintermixed and inter-reacted constituents of the soy paste EPAB- EP-152657 B The process for preparing a high protein whey-soybean product comprising cooking previously uncooked dry soybeans until they are cooked to firm texture, comminuting the cooked soybeans in finely ground form in the presence of water to form a soy paste without evidence of free water in which constituents of the cooked soybeans released upon comminution of the cooked soybeans are uniformly dispersed in comminuted form in the soy paste, mixing said soy paste with whey solids to inter-react the whey constituents with the released constituents in the soy paste without evidence of intermixed and inter-reacted constituents of the soy paste USAB- US4432999 A Prod. is prepd. as follows: (a) dry, uncooked soybeans (I) are cooked to a firm texture; (b) cooked (I) are comminuted in enough H2O to give a soy paste contg. no free H2O (so released constits. are uniformly dispersed in the paste); and (c) the paste is mixed with enough whey solids to afford a paste which contains no free H2O (from mixed and reacted constituents of soy paste and whey solids). - The method gives an inexpensive prod. which although contg. a relatively high whey content has excellent flavour, body and texture. The prod. has excellent palatability and high nutritional value. (0/0)</p> |
