Process for preparing soybean food products

Details Process for preparing soybean food products Process for preparing soybean food products

A - Human Necessities

23

L

99/138

A23L 1/20 (2006.01) A23C 11/10 (2006.01) A23G 9/32 (2006.01) A23L 1/19 (2006.01)

Patent

CA 1237327

Abstract of Disclosure In a process for preparing soybean food products, vegetable whipping cream is obtained by mixing soybean aqueous infusion to which is added soy cellulose, with vegetable oil to which are added alginic acid derivative, sugar ester, sodium polyphosphate, antioxidant and fruit wine, whereafter the mixture of the ingredients is stirred at low temperature to obtain a homogenous emulsion followed by aging at a low temperature. Other soybean food products such as frozen dessert, cooking sauce, vegetable beverage and vegetable dessert are obtained by a similar technique based on the same principle adopted for the production of vegetable whipping cream with slight modification of the conditions or ingredients to be utilized.

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