Protein products and methods for making the same
US-2016192671-A1 · Jul 7, 2016 · US
Soy milk having suppressed grassy smell, and method for producing same
US10779551B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-10779551-B2 |
| Application number | US-201716087425-A |
| Country | US |
| Kind code | B2 |
| Filing date | Mar 22, 2017 |
| Priority date | Mar 23, 2016 |
| Publication date | Sep 22, 2020 |
| Grant date | Sep 22, 2020 |
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- Title
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Abstract
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The present invention relates to a soy milk containing methylpyrazine compounds consisting of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine at a quantity of 40 to 7000 μg per 1 L.
First claim
Opening claim text (preview).
What is claimed is: 1. A method for producing a soy milk containing methylpyrazine compounds which consist of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, at a quantity of 55 to 1500 μg per 1 L, wherein the soy milk does not contain fragrances and has a whiteness of 60 or more, the method comprising: the step of mixing roasted soy beans and unroasted soy beans during the production of the soy milk, in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds which consist of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, in a final product is 55 to 1500 μg per 1 L, wherein the color of the roasted soy beans is from L30 to L70. 2. A method for suppressing a grassy smell of a soy milk, comprising the step of mixing roasted soy beans and unroasted soy beans during the production of the soy milk, in which a roasting level and a blending quantity are controlled so that the content of methylpyrazine compounds which consist of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine in a final product is 55 to 1500 μg per 1 L, wherein the color of the roasted soy beans is from L30 to L70, wherein the soy milk has a whiteness of 60 or more. 3. A method for producing a soy milk, wherein the soy milk has a whiteness of 60 or more, comprising: the step of mixing roasted soy beans and unroasted soy beans during the production of the soy milk, in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in the soy milk is 55 to 1500 μg per 1 L, wherein the color of the roasted soy beans is from L30 to L70. 4. A method for producing a soy milk, wherein the soy milk is a plain soy milk, comprising: the step of mixing roasted soy beans and unroasted soy beans during the production of the soy milk, in which a roasting level and a blending quantity are controlled so that the content of the methylpyrazine compounds in the soy milk is 55 to 1500 μg per 1 L, wherein the color of the roasted soy beans is from L30 to L70.
Assignees
Inventors
Classifications
- A23C11/103Primary
containing only proteins from pulses, oilseeds or nuts, e.g. nut milk · CPC title
Soy drinks · CPC title
combined with heat treatment · CPC title
by heating without chemical treatment, e.g. steam treatment, cooking · CPC title
Flavour masking or reducing agents · CPC title
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Frequently asked questions
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- What does patent US10779551B2 cover?
- The present invention relates to a soy milk containing methylpyrazine compounds consisting of 2-methylpyrazine, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine at a quantity of 40 to 7000 μg per 1 L.
- Who is the assignee on this patent?
- Kikkoman Soyfoods Company, Kikkoman Corp
- What technology area does this patent fall under?
- Primary CPC classification A23C11/103. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Sep 22 2020 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 1 related publication on this page (citations in our corpus or others sharing the same primary CPC).