US3937843A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Bean-odor-free soy bean product and its production
Assignee: Esteve Pharmaceuticals SA
•
Filing: 1973-12-04
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Granted: 1976-02-10
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Expires: 1993-12-04
Abstract
Abstract A process for preparing a bean odor-free soy bean product which comprises subjecting a soy milk to lactic fermentation in the presence of a lactic acid bacterium as a starter and subjecting the resultant fermented soy milk to distillation under reduced pressure, the soy bean product being suitable for the manufacture of a nutritional drink or beverage product free from a bean odor due to its high protein concentration and excellent palatability.
Inventors
- 👤 Motomi Osaka
- 👤 Yukio Hashimoto
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-29 21:26
CPC Classifications
A; A23; A23C; A23C11/00; A23C11/02; A23C11/10; A23C11/103; A23C11/106; A23L; A23L11/00; A23L11/30; A23L11/37; A23L11/60; A23L11/65
Claims Analysis
Total Claims: 28
Claim 1
Independent Claim
57 words
A method for elimination of a bean odor from a soy milk which comprises subjecting the soy milk containing added saccharide to lactic fermentation until the acidity thereof is not more than 4 and then distilling the resulting fermented soy milk at a temperature of 10° to 85°C. under a pressure of not more than 500 mmHg.
Claim 2
Independent Claim
57 words
A method for elimination of a bean odor from a soy milk which comprises subjecting the soy milk containing added saccharide to lactic fermentation until the acidity thereof is not more than 4 and then distilling the resulting fermented soy milk at a temperature of 10° to 85°C. under a pressure of not more than 500 mmHg.
Claim 3
Dependent Claim
20 words
The method according to claim 1, wherein the soy milk is obtained by extraction of defatted soy beans with water.
Claim 4
Dependent Claim
17 words
The method according to claim 2, wherein the soy milk is adjusted to pH 6.0 to 7.5.
Claim 5
Dependent Claim
22 words
The method according to claim 3, wherein the soy milk contains said saccharide in a concentration of 0.01 to 5% by weight.
Claim 6
Dependent Claim
13 words
The method according to claim 4, wherein the saccharide is lactose or glucose.
Claim 7
Dependent Claim
33 words
The method according to claim 1, wherein the lactic fermentation is effected in the presence of a lactic acid bacterium as a starter at a concentration of 2 to 4 % by weight.
Claim 8
Dependent Claim
19 words
The method according to claim 6, wherein the lactic acid bacterium is Lactobacillus acidophilus, Lactobacillus helveticus or Streptococcus thermophilus.
Claim 9
Dependent Claim
18 words
The method according to claim 1, wherein the lactic fermentation is effected until the soy milk is coagulated.
Claim 10
Dependent Claim
14 words
The method according to claim 8, wherein the coagulated soy milk is then homogenized.
Claim 11
Dependent Claim
29 words
The method according to claim 1, wherein the distillation under reduced pressure is effected at a temperature of 40° to 70°C under a pressure of 55 to 250 mmHg.
Claim 12
Dependent Claim
22 words
The method according to claim 1, wherein the soy milk after the lactic fermentation is neutralized at any stage of the procedure.
Claim 13
Dependent Claim
55 words
A process for preparing a bean odor-free soy milk product which comprises subjecting a soy milk to lactic fermentation until the acidity thereof is about 0.5 to 0.9 and then subjecting the resulting fermented soy milk to distillation at a temperature of 10° to 85°C. under a reduced pressure of not more than 500 mmHg.
Claim 14
Dependent Claim
55 words
A process for preparing a bean odor-free soy milk product which comprises subjecting a soy milk to lactic fermentation until the acidity thereof is about 0.5 to 0.9 and then subjecting the resulting fermented soy milk to distillation at a temperature of 10° to 85°C. under a reduced pressure of not more than 500 mmHg.
Claim 15
Dependent Claim
23 words
The process according to claim 12, wherein the soy milk is treated with a protease simultaneously with or prior to the lactic fermentation.
Claim 16
Dependent Claim
26 words
The process according to claim 13, wherein the soy milk after the lactic fermentation is adjusted to a pH of not more than the isoelectric point.
Claim 17
Dependent Claim
16 words
The process according to claim 14, wherein the pH is adjusted to not more than 4.
Claim 18
Dependent Claim
15 words
The process according to claim 15, wherein the pH is adjusted to 3.0 to 3.8.
Claim 19
Dependent Claim
81 words
A process for preparing a drink product which comprises subjecting a soy milk to protease treatment and lactic fermentation, and fermentation being carried out until the acidity of the fermented soy milk is not more than 4, homogenizing the resulting soy milk, adjusting the pH of the resultant soy milk to not more than 4 and subjecting the thus obtained soy milk to distillation at a temperature of 10° to 85°C. under a reduced pressure of not more than 500 mmHg.
Claim 20
Dependent Claim
81 words
A process for preparing a drink product which comprises subjecting a soy milk to protease treatment and lactic fermentation, and fermentation being carried out until the acidity of the fermented soy milk is not more than 4, homogenizing the resulting soy milk, adjusting the pH of the resultant soy milk to not more than 4 and subjecting the thus obtained soy milk to distillation at a temperature of 10° to 85°C. under a reduced pressure of not more than 500 mmHg.
Claim 21
Dependent Claim
17 words
The process according to claim 17, wherein the protease treatment is effected prior to the lactic fermentation.
Claim 22
Dependent Claim
19 words
The process according to claim 18, wherein the protease treatment is effected in the presence of a neutral protease.
Claim 23
Dependent Claim
17 words
The process according to claim 17, wherein the protease treatment is effected simultaneously with the lactic fermentation.
Claim 24
Dependent Claim
19 words
The process according to claim 20, wherein the protease treatment is effected in the presence of an acidic protease.
Claim 25
Dependent Claim
26 words
The method according to claim 6, wherein the lactic acid bacterium belongs to a genus selected from the group consisting of Lactobacillus, Streptococcus, Leuconostoc and Pediococcus.
Claim 26
Dependent Claim
29 words
The process according to claim 12, wherein the distillation under reduced pressure is effected at a temperature of 40° to 70°C. under a pressure of 55 to 250 mmHg.
Claim 27
Dependent Claim
29 words
The process according to claim 17, wherein the distillation under reduced pressure is effected at a temperature of 40° to 70°C. under a pressure of 55 to 250 mmHg.
Claim 28
Dependent Claim
20 words
The process according to claim 12, wherein a saccharide is added to the soy milk prior to the lactic fermentation.
References Cited (Backward Citations)
SU269861A1
Cited
US3364034A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-02-09 | 1979-08-11 | 1980-02-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-02-09 | 1983-08-11 | 1984-02-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-02-09 | 1987-08-11 | 1988-02-10 | $7700.00 | Window Closed / Lapsed |