| 摘要 |
1440655 Soy product UNIVERSITY OF ILLINOIS FOUNDATION 20 July 1973 [21 Aug 1972 6 July 1973] 34739/73 Heading A2B A blend stable aqueous dispersion of a phospholipid-soybean protein complex in which a major part of the phospholipids in the dispersion is unextractable by hexane is prepared by tenderising intact soybean cotyledons until they exhibit a degree of tenderisation as measured by equivalent tenderometer values on a whole bean basis of 16-300 pounds per 100 grams soybeans (wet basis) for example by the action of moisture and heat, or soaking and blanching with water or aqueous NaHCO 3 , with simultaneous of following healing of the intact cotyledons sufficient to inactivate lipoxidase enzyme, forming an aqueous slurry of the solids, and homogenising until a major amount of the oil is complexed with the protein of the beans. The product may be used as a milk substitute, soy milk, coffee whitener, and in the manufacture of desserts, spreads and dips, butter and margarine, custard, yoghurt and toffee. |
