GB551692A - Improvements relating to the manufacture of edible products from soya beans - Google Patents
Improvements relating to the manufacture of edible products from soya beansInfo
- Publication number
- GB551692A GB551692A GB11065/41A GB1106541A GB551692A GB 551692 A GB551692 A GB 551692A GB 11065/41 A GB11065/41 A GB 11065/41A GB 1106541 A GB1106541 A GB 1106541A GB 551692 A GB551692 A GB 551692A
- Authority
- GB
- United Kingdom
- Prior art keywords
- soya
- acid
- salt
- water
- agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 244000068988 Glycine max Species 0.000 title abstract 9
- 235000010469 Glycine max Nutrition 0.000 title abstract 9
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000002253 acid Substances 0.000 abstract 8
- 150000003839 salts Chemical class 0.000 abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 4
- 239000003795 chemical substances by application Substances 0.000 abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 239000000701 coagulant Substances 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 3
- 108090000623 proteins and genes Proteins 0.000 abstract 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 2
- 239000011575 calcium Substances 0.000 abstract 2
- 229910052791 calcium Inorganic materials 0.000 abstract 2
- 229910052742 iron Inorganic materials 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000011734 sodium Substances 0.000 abstract 2
- 229910052708 sodium Inorganic materials 0.000 abstract 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 abstract 1
- 239000003513 alkali Substances 0.000 abstract 1
- 150000003863 ammonium salts Chemical class 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 239000007900 aqueous suspension Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- -1 cream of tartar Chemical class 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000002198 insoluble material Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000011777 magnesium Substances 0.000 abstract 1
- 229910052749 magnesium Inorganic materials 0.000 abstract 1
- 235000016337 monopotassium tartrate Nutrition 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 239000011591 potassium Substances 0.000 abstract 1
- 229910052700 potassium Inorganic materials 0.000 abstract 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 229910021653 sulphate ion Inorganic materials 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
551,692. Food preparations. BRITISH ARKADY CO., Ltd., FORD, W. P., EGERTON, W. E., and MAIDEN, A. M. Aug. 29, 1941, No. 11065. [Class 49] An edible product is obtained by treating comminuted soya beans with water at 100‹C. or thereabout and with a soya protein coagulating agent between 50‹ and 100‹C. or thereabout and separating, as by filtration, the insoluble material constituting the edible product from the liquid. The coagulating agent may be an innocuous water soluble acid, e.g. hydrochloric or citric acid, an acid salt, e.g. cream of tartar, or calcium or sodium acid sulphate or an iron, calcium, magnesium, sodium, potassium or ammonium salt or a mixture of any of these. The soya flour and agent may be mixed with water and boiled or mixed and treated with boiling water; or the soya may be treated with a boiling aqueous solution of the agent; or a mixture of soya and water may be boiled and treated, if necessary after cooling, with the agent between 50‹C. and 100‹C. The pH value should be brought between 3.5 and 6 when an acid or acid salt is used and may be as high as 7.5 when a neutral salt, with or without an acid salt, is employed. The quantity of iron &c. salt. may vary from 1 per cent to 15 per cent of the soya. If the solubility of the protein has been reduced by a previous treatment of the soya, the protein should first be dissolved by treating the soya in aqueous suspension with alkali at a pH not above 11, the pH being then adjusted between 6.5 and 7. In this case, when an acid or acid salt is used as a coagulant, the pH should be between 2 and 5.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB11065/41A GB551692A (en) | 1941-08-29 | 1941-08-29 | Improvements relating to the manufacture of edible products from soya beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB11065/41A GB551692A (en) | 1941-08-29 | 1941-08-29 | Improvements relating to the manufacture of edible products from soya beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB551692A true GB551692A (en) | 1943-03-05 |
Family
ID=9979349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB11065/41A Expired GB551692A (en) | 1941-08-29 | 1941-08-29 | Improvements relating to the manufacture of edible products from soya beans |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB551692A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE951970C (en) * | 1952-08-16 | 1956-11-08 | Unilever Nv | Process for the production of a protein-containing food |
| US3126286A (en) * | 1964-03-24 | Process for treating soybean flour | ||
| US3168406A (en) * | 1964-02-03 | 1965-02-02 | Gen Foods Corp | Process for treating soybean flour to improve its flavor |
| US3642494A (en) * | 1968-10-23 | 1972-02-15 | Us Agriculture | Method of comminuting legumes |
| US4147811A (en) * | 1976-02-17 | 1979-04-03 | Tokyokikaikakogyo Kabushikikaisha | Method of, and apparatus for, manufacturing coarse-grained bean curd |
| GB2119218A (en) * | 1982-04-30 | 1983-11-16 | Coca Cola Co | Process for the preparation of soymilk |
-
1941
- 1941-08-29 GB GB11065/41A patent/GB551692A/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3126286A (en) * | 1964-03-24 | Process for treating soybean flour | ||
| DE951970C (en) * | 1952-08-16 | 1956-11-08 | Unilever Nv | Process for the production of a protein-containing food |
| US3168406A (en) * | 1964-02-03 | 1965-02-02 | Gen Foods Corp | Process for treating soybean flour to improve its flavor |
| US3642494A (en) * | 1968-10-23 | 1972-02-15 | Us Agriculture | Method of comminuting legumes |
| US4147811A (en) * | 1976-02-17 | 1979-04-03 | Tokyokikaikakogyo Kabushikikaisha | Method of, and apparatus for, manufacturing coarse-grained bean curd |
| GB2119218A (en) * | 1982-04-30 | 1983-11-16 | Coca Cola Co | Process for the preparation of soymilk |
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