Composition out of soybean milk (variants) and method for its manufacturing (variants). RU patent 2248723.

FIELD: food industry.

SUBSTANCE: the present innovation deals with the composition of soybean milk soybean beverages and, also, with the method for its manufacturing. Composition should be obtained by applying water and particles of untreated bean being of micron sizes. The liquid obtained could be treated with pressure. One should add either acid or its salts to the particles. This innovation enables to obtain the composition out of soybean milk being similar by its taste and consistence to cow's milk at keeping soybean nutritive value.

EFFECT: higher efficiency of application and manufacturing.

35 cl, 19 ex

THE SCOPE OF THE INVENTION

The present invention relates to the field of compositions of soy milk in General and, in particular, to soy milk, beverages, soybean and appropriate methods for their manufacture. According to the present invention compositions maintain natural ingredients, nutritional and health value of soybean, being similar in taste and texture to cow's milk.

DESCRIPTION OF PRIOR ART

Substitutes for dairy products based on vegetable crops known for many years. Mostly for the production of substitutes for dairy products were used such plant material as soy beans. Of the most well-known substitutes for dairy products made from soybeans, can you give an example of two types: soy milk and tofu. Soy milk is an aqueous extract of soybeans, which in most aspects of nutrient sphere was considered comparable to cow's milk. Currently, people suffering from intolerance to lactose or a diet with a limited consumption of cholesterol, was able to consume the product, similar to milk, but without its negative side effects. Add that soy milk is much cheaper and is a more affordable source of protein for developing ethnic groups. For these reasons, it is important to find solutions to the problems associated with the production and storage of soy milk.

Unfortunately, modern ways of making soy milk is bound to receive less than optimal substitute for cow's milk. Soy milk generally has a clear, recognizable and fatal smell and compositional defects, giving him unpleasant “bean” flavor. The latter is a consequence of the presence of cellulose, protein and carbohydrate components of soybean. Specialists in this field of technology, these components are known as “Okara”.

Additionally, it is noted that the appearance of soy milk produced by traditional methods, loosely resembles the usual milk both color and transparency. Using plant food crops appearance of milk as a suspension, was not able to adequately reproduce, partly due to the high dispersion of the solid components of milk and low dispersion of the solid components of vegetable crops in water (in this case, the dispersion refers to the possibility of partial dissolution and partial suspending in the form of small non-stationary particles), and partly due to light yellow, light brown or light green liquid, plant-based materials.

To overcome these disadvantages associated with obtaining substitutes for cow's milk, attempts were made to improve the extraction of milk substitutes from soybeans.

The most common way to avoid the negative properties of milk substitutes was the destruction of Okara during extraction. Overall, the share Akari in soy bean is about 35%. But when you remove okari this method effectively” destroyed 35% of the nutritional value of soybeans. In addition, the removal process Akari has led to the need to create repositories for the collection and storage of waste Akari. Numerous disadvantages of this method are the exorbitant cost of ongoing removal Akari from soy extract and its utilization.

Have been made various attempts to eliminate the drawbacks of soy milk compared with cow's milk. Thus, in U.S. patent No. 3,941,890 (Drachenberg and others) describes a method of making soy milk, combined with try to use only soy. The method involves the need, firstly, a microwave heating of soybeans and then use enzymes and colloid mill to obtain a consistency similar to cow's milk. This method has at least three distinct disadvantage. First, it requires heating the soy beans in a microwave apparatus for the destruction of the enzymes contained in the whole soy bean. Secondly, the method involves only the use of enzymes to influence soy, known as Okara, and liquefaction. It is well known that enzymes are very unstable substances, and any thermal fluctuations or inadequate conditions of dissolution can lead to change and reduce the efficiency of these enzymes. Because of this sensitivity of the enzymes specified method for the production of soy milk products is unreliable.

Finally, the method described in this patent requires the use of a colloid mill to obtain a grease of milk replacer. The colloid mill, as a rule, work slowly, only process small amounts and do not provide consistent education particles of the desired size that is set to get a taste similar to the taste of cow's milk.

In addition, due to the appreciation of the dairy and food shortages in some regions of the world emerged clearly expressed the need for cheap, nutritious food that could easily replace cow's milk. Such needs are satisfied without the need of consumers ' addiction to the new taste and appearance of the drink. In addition, the results must be achieved while preserving the nutritional value of soybean and eliminate waste by-product resulting from the removal okari of soy milk extract.

BRIEF DESCRIPTION OF THE INVENTION

Thus, starting from the prior art and methods of production, we know a significant number of problems and disadvantages associated with obtaining compositions of soy milk. At the same time demonstrated the need to obtain a tasty beverage that satisfies consumers, as well as in the development of its manufacturing process, which would ensure the best use of health and nutritional benefits of soy foods.

Therefore, the main purpose of the present invention is a composition of soy milk with the same taste as cow's milk.

Another aim of the invention is a composition of soy milk from whole soy beans whole (including okar)that the taste would be similar to cow's milk. The object of the invention is to achieve the identified results using conventional mechanisms and inexpensive additives used by professionals in the dairy industry or industry replacers.

The next objective of the present invention is to provide a method of producing the composition of soy milk with nutritional value of whole soy bean and taste similar to the taste of cow's milk.

Another aim of the invention is to provide a method of manufacturing a composition of soy milk without waste Akari in soy milk extracts. The result is expressed in the production of soy milk with nutritional value, about 35 percent higher than the results achieved by removing an equal volume of by-products.

Another objective of the present invention is a composition of soy milk, equivalent fractions of cow's milk and also retains the same taste and compositional characteristics as cow's milk.

Thus, the present invention is to obtain various compositions of soy milk and/or soy beverages while simultaneously overcoming many of the disadvantages and defects of the prior art, including the above. The average person skilled in the art will understand that one or more aspects of the present invention can meet as one, and other specific purposes. These goals may not identically match each of the aspects at all stages. At the same time, these and other objectives can be considered as an alternative with regard to any aspect of the present invention.

Other purposes, features, advantageous features and advantages of the present invention will become apparent from the brief descriptions and the preferred options of the embodiment of the invention will become obvious to the average expert in the field of soy food industry and the food industry. The mentioned objectives, features, advantageous features and advantages of the invention will be obvious for the reasons mentioned above, and they should be read in conjunction with the accompanying examples, information and all relevant links.

In a certain part of the invention is a method of brewing soy. The method can include the following steps:

1) providing particles of a dry ground soybean, 2) adding an organic or inorganic acids or their salts, 3) adding water in an amount sufficient to obtain a liquid consistency, and 4) handling the specified fluid at a pressure greater than about 2,000 PSI (pound-force per square inch=41 368 542 PA=421,4 kg/cm 2 )* (* - note of translator).

In preferred embodiments, the salt of organic acid may be an alkali metal salt of citric acid, alkali earth metal salt of citric acid and/or a combination of these salts. A favorable result can be achieved if the original soy material is milled to form particles with sizes less than about 10-100 microns. For processing the resulting liquid used not used earlier in the technique of the pressure measurement. Although it can be used and pressures in excess of 22,000 PSI, satisfactory results are achieved with lower indices. In particular, the pressure of the processing in the range of from about 7000 PSI to 12000 PSI is preferred. In the most preferred embodiments, when using such indicators pressure in combination with particle sizes less than 100 microns can be obtained composition of the drink, having a mild pleasant taste.

According to the present invention the soy material may serve various sources of soy, known from the prior art, such as whole soybeans, soy foods or grains, powder from whole soybean, defatted soybean powder, whole soy flakes, whole soy flour, exfoliated soy flour, defatted soy flour.

Each of these source materials can be used in partially and completely fried the state.

However, as indicated earlier, a significant cost saving is achieved by getting rid of the necessity of emission or other disposal Akari. Accordingly, the absolute advantages of the present invention are expressed using only soy bean as a whole, i.e. all or almost all proteintech and/or cellulose components of soy, despite the nature of the source of the soy material.

Although it can be used and soybean particles with sizes greater than 100 microns, the best result is achieved when the particle size below 100 microns. For many variants of the invention, the optimum size range of approximately 20-50 microns. However, to obtain the most mild to the taste of the composition of soybean drink particle source soybean material must have size less than 10 microns. In particular (but not limited to), such material can be presented in the form of low-fat soy flakes and/or oil-free soya flour, milled as described in the present invention.

Methods, processes and/or compositions disclosed in the present invention, may include (but are not necessarily imply the effects of acid and/or salts of acid on the particle milled soy. Such acids may be edible organic or inorganic acid is used, either by itself or in combination with corresponding acceptable salt. Similarly, as noted in connection with the preferred option, the salt of the acid can be used by itself to achieve comparable results. In preferred embodiments, by themselves or in combination with citric acid can be used: sodium citrate, citrate of potash, and/or combinations of such salts. Similarly, as a separate option can only be used citric acid.

In accordance with the present invention alternatively may be implemented other salts of monobasic and/or polybasic acids. As a special variant, the invention may involve the use of dietary inorganic acids, their respective salts and/or combinations specified. For example, can be effectively applied to various phosphate and/or bicarbonate salt. However, the final composition obtained by using such inorganic acids and/or salts, heavily optimized, if made according to the method described in the present invention, is particularly worth mentioning the conditions of high pressure, described in this description.

Without limitation to any theory or functional mode can be assumed that these components provide some kind of buffer in a water phase. Alternatively (but not limited to) such acid and/or salt components can be considered as having a gelling effect in relation to various components of the soybean, in particular pectin. This assumption may explain the improvement of composite properties observed when using the citrate component that has the advantage, for example, before the phosphate component. Despite this, similar components, when applied as described earlier, provide a soy-based, which can be used without removing the existing or natural proteinsthe and/or cellulosic material.

The concentration of these acids, salts of acids and/or buffer components may vary depending on the number, identification and/or particle sizes of soy. A useful concentration is usually observed in the range of 0.1-3.0%, while preferred variant of the invention provides for the range of approximately 0.3-0.5%.

A preferred variant of the present invention may include the introduction or use of calcium ion. Again, without limitation, any theory or functional mode, it is believed that the presence of calcium ion gives the viscosity, texture and more texture resulting milk or beverage composition. The average person skilled in the art that explores the present invention, commonly known various sources of dietary calcium. However, (but not limited to) give a good effect as calcium sulfate, and phosphate.

The method or process described in this invention can be used to control the fat or oil produced milk or beverage composition. As mentioned previously, various soy products can be used both partially and completely free of grease. Alternatively, the fat/oil component obtained milk or beverage composition can be increased by proper selection of the vegetable oil, vegetable fat, animal fat and/or composition. As is well known in the prior art, can be any commercially available oils, fats or combinations thereof. Corn oil and canola oil are preferred for some songs, while milk fat, such as cream or butter, for others.

The fat/oil component may also be obtained by mixing the obtained compositions with an adequate number of animal and/or cereal milk. For example, numerous compositions, including those described above, can be mixed with cow, goat and/or rice milk. Even so, the content of fat/oil component in the original soy material may be sufficient without needing an additional source of fat or oil.

External source of protein can be used as an additive or other means to strengthen the compositions of the present invention. As described in the various examples and is widely known from the prior art, the isolates soy protein can be added to molotow soy material or used in any other acceptable manner during the preparation of the drink. Can be used and other food proteins, including casein, whey and other milk protein concentrates. Recent Federal regulations provide the minimum requirements according to the standard “healthy heart” in relation to soy milk or drinks from soybeans. These compositions are characterized by a minimum concentration of protein - 6.25 g per 8 ounces of drink; are part of the present invention and can be prepared by methods described in the present description.

Compositions useful for heart health, should also have a maximum fat content of 1.2%. The problem is that the content of fat/oil component of the whole soybean is about 1.8%. Can be used less soy, but only at the expense of nutritional value. The methods described in the present invention, facilitate the possibility of using degreased soybean, as well as external protein sources for the purposes of compliance and, in addition, provide the production of the drink with predetermined optimal characteristics in taste and texture.

Optionally, can also be used in a variety of destructive enzymes, as required according to the specific type used soy. Such enzymes may include (but not limited to): pectinase, amylase, cellulase and polycellulose. Similarly can be used in a variety of proteolytic enzymes, either by itself or in combination with these materials. The concentration of any of these enzymes will be different depending on the texture, consistency and/or the desired level of enzymatic destruction, but can be determined directly depending on the amount present in the soy material.

In General, when using non-enzymatic methods provided by the present invention, the temperature reaches about 100°but in the preferred embodiment, is 90-95°C. By processing soy component at these temperatures there is a destruction of trypsin inhibitor responsible for “bean” flavor of most soy products. However, when carrying out the enzymatic destruction, as described above, requires a lower processing temperature. Depending on the specific enzyme is satisfactory for temperatures below 60°C. In this case, after receiving the specified characteristics of the level of destruction and textures for deactivation of the enzyme (enzymes) the temperature can adequately increase.

In a certain part of the present invention describes the composition of soy beverage. This composition includes: a component of the whole soy bean with sizes less than approximately 10-20 microns, and water in amount sufficient to obtain a liquid consistency. Micron sizes soy component provide the best consistency; they are significantly smaller than particles produced in the traditional way of colloidal milling, resulting in a solution that best taste and texture that simultaneously surprising and unexpected when compared with the prior art.

In a preferred embodiment, the particle size is less than 4 microns, which may be due to the proper selection and processing of the soy material. Dry soy material is milled to obtain particles, in this form, mixed with water, and then homogenized under conditions given in this description of the quantities of high pressure.

In the most preferred embodiments, the composition can also be given food buffer component. As such a buffer can be used (but not limited to) salts of organic acids, are described in more detail above. Average expert in the art it will be obvious that the drink is made according to the present invention, depending on the national legal regulation, the wording contained in the law, as well as the presence and/or concentration of any additives or components, can be defined as “soy milk” or “soy drink”.

In accordance with the present invention the soy drink or any of the variations in its composition can degidrirovaniya for subsequent recovery in the water. Such a stable variant embodiment of the invention is characterized by light weight, compact and leads to a reduction in transport costs. Can be applied and traditional clothes-spray installation because the methods and technical means, well known to the average person skilled in the art can provide the same or similar result.

In addition to describing the preferred compositional variation can also be noted that the method of drying-spray can effectively contribute to the reduction of particle size and texture improvement. For example, as described in another embodiment, it is possible to prepare the liquefied soy-based, and then to carry out drying and spraying without pressure treatment. A drying method is spray also reduces the particle size of the original soybean material. Restored the composition can then be gomogeniziruetsya in conditions of lower pressure, under prior art. Characteristics of texture and consistency along with tasting characteristics will be compared with compositions prepared otherwise in the conditions of high pressure, as described above.

EXAMPLES OF EMBODIMENT OF THE INVENTION

Subsequent examples, not limiting the subject invention, illustrating the various aspects and properties of the compositions, and methods provided by the present invention. These aspects and properties find surprising and unexpected results obtained when using particles of dry milled soybeans, in particular soft taste and superior organoleptic characteristics achieved through the use of components and/or processing parameters, previously not intended or considered as invalid. It should, of course, keep in mind that examples play an illustrative role, and the invention itself is not limited to the individual following combinations of materials, conditions, characteristics, etc. Comparable indicators of usefulness and advantages can be achieved through other methods and/or compositional variation, consistent with the scope of the claims of the present invention.

The equipment used to implement the present invention, it is known from the prior art. However, the best results are achieved with the use of micromelic manufactured by Buehler Ltd. (Uzwil, Switzerland). Similarly, in accordance with the present invention can be applied are available in the commercial turnover of single-stage and two-stage homogenizers, high pressure produced by the division Rannie or subdivision Gaulian firm “APV” (Wilmington, pieces Massachusetts).

All of the components and/or ingredients used for the purposes of the present invention, are available in commercial traffic from sources well known to the average person skilled in the art. Similarly, the various parameters of the methods described in the present invention, can be successfully modified by the specialist for varying the identity or concentration of such components and ingredients, and apply as needed to achieve the results provided by the present invention.

Example 1.

One hundred twenty grams of sifted soy flour finely ground whole soybeans were mixed with 10 grams of sodium citrate. The obtained powder mixture was mixed with 1870 ml of hot water at a temperature of 95°C. Within 15 minutes, the powder was mixed with water, the temperature of which was maintained at 90-95°C. after 15 minutes the liquid was mixed with chocolate flavouring/flavouring additive (1%). The resulting mixture was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at approximately 10,000 PSI, and the second is 1500 PSI. Soy beverage, obtained in accordance with this variant, when the tasting was not found “powder”, “grainy” or “sandy” taste.

In accordance with this example, the flour can be premalatha in particles with sizes less than 10 microns, and the first stage can be applied pressure of 20,000 PSI.

Example 2.

One hundred twenty grams of sifted soy flour finely ground whole soybeans were mixed with 5 grams of sodium citrate and 5 grams of citrate of potash, and then this combination is mixed with 1870 ml of hot water at a temperature of 95°C. Within 15 minutes, the powder was mixed with water, and the water temperature was maintained at 90-95°C. after 15 minutes the liquid was mixed with fruit flavouring/flavouring additive. The resulting mixture was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at approximately 10,000 PSI, and the second is 1500 PSI.

Again, high pressure reduces the size of the particles. The result is a soy milk that does not have “powder”, “grainy” or “sandy” taste.

In accordance with this example soy flour can be replaced free of grease soybean flakes. In a preferred embodiment, the flakes are ground to particle sizes less than about 5 microns. Alternatively can be used single-stage homogenizer operating at pressures indicated in the present invention.

Example 3.

One hundred and sixty grams sifted soy flour finely ground whole soybeans were mixed with 10 grams of sodium citrate, and then this combination is mixed with 1870 ml of hot water at a temperature of 95°C. the mixing Parameters were the same as described in Example 2. After 15 minutes the liquid was mixed with flavouring/flavouring additive (1%). The resulting mixture was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at approximately 10,000 PSI, and the second is 1500 PSI.

Alternatively, in the process described in this and other examples, pressure values can be used in the reverse direction, for example 1500 PSI in the first stage. In the second stage, as already described, the pressure may be about 20,000 PSI.

Example 4.

Two hundred twenty-five grams of sifted soy flour finely ground whole soybeans were mixed with 15 grams of sodium citrate, and then this combination is mixed with 2760 ml of hot water at a temperature of 95°C. After the specified mixing the liquid was mixed with vanilla flavouring/flavouring additive. The resulting mixture was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at about 8000 PSI, and the second is 1500 PSI. (The choice can be entered and other aromatic and flavoring used in dairy products). Formed as a result soy drink mixed with cow's milk 2% fat in the following ratio:

Soy milk 250 g 300 g 350 g 400 g 450 g of Cow's milk 250 g 200 g 150 g 100 g 50 g

The method described in this example may vary: citrate component can be used in aqueous solution or be entered in the form of a solid substance directly in the aqueous mixture and/or may be a mixture of citric acid and derivative salts.

Example 5.

One hundred twenty-five grams of sifted soy flour finely ground whole soybeans were mixed with 100 grams of fat-free soy flour and 15 grams of sodium citrate. This soy powder mixed with 2760 ml of hot water at a temperature of 95°C. After stirring at the same temperature, the liquid was divided into three equal portions. Each portion was mixed with vegetable oil (canola oil) in the following proportions:

Soy milk 1000 g 990 g 985 canola Oil - 10 g 15 g

After mixing with oil to the liquid was added flavouring/flavouring additive (1%). The resulting mixture was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at approximately 10,000 PSI, and the second is 1500 PSI.

If the composition obtained in accordance with the present example, has a good taste and texture, making perfumes, flavoring or oil additives are not required. Otherwise, you can enter the corresponding fruit flavouring/flavouring additive on the basis of whole fruit, fruit juice, powder, concentrate, puree, or combinations thereof.

Example 6.

One hundred grams of sifted soy flour finely ground whole soybeans and 55 grams of soy protein isolate was mixed with 5 grams of sodium citrate and 5 grams of citrate of potash. Such powdered soy mixture was mixed with 1885 ml of hot water at a temperature of 95°C. After 15 minutes the liquid was mixed with flavouring/flavouring additive (1%). The resulting liquid was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at about 8000 PSI, and the second is 1500 PSI.

This soy milk has a higher protein content and lower fat than regular soy milk, and refers to the type, comparable to that described in relation to the standard of “heart health”. Further reduction of the fat content can be achieved by using fat-free soy flour.

Example 7.

One hundred grams of sifted soy flour finely ground whole soybeans and 55 grams of soy protein isolate was mixed with 5 grams of sodium citrate, 5 grams of citrate of potash, and 0.5 grams of stabilizer Carragenan. Such powdered soy mixture was mixed with 1885 ml of hot water at a temperature of 95°S. had Been stirring for 15 minutes with maintaining the temperature within 90-95°C. After 15 minutes, the liquid was mixed with flavouring/flavouring additive (1%). The resulting liquid was gomogenizirovannykh in a two-stage homogenizer with application of pressure according to the present invention.

Like soy milk also has a higher protein content and lower fat than regular soy milk. Can be used Carragenan and other stabilizers, suspension agents and emulsifiers, known from the technical field, although the present invention does not impose mandatory requirements of their application in order to ensure good taste, texture and consistency.

Example 8.

One hundred grams of sifted soy flour finely ground whole soybeans and 55 grams of soy protein isolate was mixed with 5 grams of sodium citrate, 5 grams of citrate of potash, and 2 grams of stabilizer is Xanthan gum. Such powdered soy mixture was mixed with 1885 ml of hot water at a temperature of 95°C. Mixing was carried out for 15 minutes with maintaining the temperature within 90-95°C. After 15 minutes, the liquid was mixed with flavouring/flavouring additive (1%). The resulting liquid was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at about 8000 PSI, and the second is 1500 PSI.

This soy milk also has a higher protein content and lower fat than regular soy milk. With appropriate dimensions soy and sample processing pressure, the composition made in accordance with this example, contains particles with a size less than 20 microns, preferably less than 4 microns.

Example 9.

One hundred grams of sifted soy flour finely ground whole soybeans and 55 grams of soy protein isolate was mixed with 5 grams of sodium citrate, 5 grams of citrate of potash, 0.5 grams of the stabilizer Carragenan and 5 grams of tricalcium phosphate. Such powdered soy mixture was mixed with 1885 ml of hot water at a temperature of 95°C. Mixing was carried out for 15 minutes with maintaining the temperature within 90-95°C. After 15 minutes, the liquid was mixed with flavouring/flavouring additive (1%). The resulting liquid was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at about 8000 PSI, and the second is 1500 PSI.

Described soy milk also has a higher protein content and lower fat than regular soy milk. May also be entered calcium ion in combination with other edible salts, such as calcium sulfate.

Example 10.

One hundred twenty grams of sifted soy flour finely ground whole soybeans were mixed with 10 grams of sodium citrate. Such powdered soy mixture was mixed with 1885 ml of hot water at a temperature of 50°C. Mixing was carried out for 15 minutes with maintaining the temperature within the 50-55°C. After mixing, the mixture was processed in about an hour using a combination of enzymes, including cellulase, polycellulose and pectinase. After 1 hour, the liquid was mixed with flavouring/flavouring additive (1%). The resulting liquid was gomogenizirovannykh in a two-stage homogenizer. In the first stage the pressure was maintained at about 6000 PSI, and the second is 1500 PSI.

As shown in the above example, the implementation of the method and resulting composition, reduced processing temperatures facilitate the action of enzymes. Rising temperatures can deactivate the enzymes and regulate the level of enzymatic destruction and the corresponding texture of the composition.

The composition described in this example, it may be produced using inorganic acids, salts, or combinations thereof, for example a phosphate buffer system - separately or in combination with appropriate citrate system.

Example 11.

Particles of dry soy beans in the form of sifted soy flour fine grinding with a weight in the dry state 125 grams was mixed with 10 grams of sodium citrate (dry weight). Soybean basis was mixed with 1.87 liters of water at a temperature of 95°C. Next, the soy mixture was mixed for at least 15 minutes at a temperature maintained in the range of 90-95°and then gomogenizirovannykh in one stage under a pressure of about 10000-20000 PSI. The resulting soy beverage contained particles with sizes less than 10 microns, showing a soft texture without the “grainy”, “sandy” or “powdered” flavor when tasting.

Example 12.

Soy mixture described in example 1, homogenized in a two-stage homogenizer. At various multiples stages soy mixture may in the first stage to gomogeniziruetsya at a pressure of 6000-12000 PSI. In the second stage is supported by the pressure of 1500 PSI. Alternative such composition may be produced in one stage, the pressure at this stage - 6000-12000 PSI.

Example 13.

Implemented examples 11 or 12. Add the canola oil, and provides the following percentages relative to gross amount before homogenization: 1% and 1.5% canola oil.

Example 14.

Implemented the example 13, but canola oil is replaced by the following oil/fat components: coconut oil, oil of safflower, palm oil, cocoa butter or combinations thereof, have received relevant hydrogenation.

Example 15.

Can be any of the examples given here. However, soy drink or soy milk is added dietary calcium, which ensures the increase of the viscosity and texture of these drinks, as well as a pleasant taste. In applying to any of the previously described variants of this composition can be produced by substitution of soy flour and/or grains adequate modification parameters corresponding processing.

Example 16.

Implemented examples 1-11. After stirring the soy base with water and homogenizing the resulting soy drink or soy milk pasteurized known from the prior art method, including ultra-high temperature pasteurization - about 150°C for 1-2 seconds.

Example 17.

Soy drink, made according to any of the previous examples, is mixed with the liquid components constituting from 10 to 50% of the gross amount of soy beverage, namely with cow's milk, milk cereals and their combinations.

Example 18.

The source material is dry sifted soy flour fine grinding to particle sizes less than 100 microns. Are the stages described in example 2, except that the temperature is maintained for 30 minutes. Before homogenization to soy mixture is added 1% milk flavouring/flavouring agents. Then the soy mixture is homogenized in two stages. At first the pressure is maintained at about 8000 PSI, and the second - about 1500 PSI. Then the resulting homogenization soy drink pasteurized way known from the prior art. As flavouring/flavouring additive may be any additive commonly used in the animal or vegetable milk/beverages, including (without limitation) chocolate, vanilla and other fruit aroma/flavour. The flavor/aroma components can be purchased from the company Genel Biotec, Inc., (Saukville, items of Wisconsin).

Example 19.

Use soy flour from whole bean. Using previously described methods produced consistent drink, which is then examined under phase-contrast microscope of Faces with 1000-fold magnification. Characterized by a large percentage in the composition of particles with sizes less than approximately 1.0 micron. In accordance with the present invention can be applied and other soy material, and provided comparable results that can be confirmed as in the study under the microscope, and tasting.

Although the principles of the present invention is described with reference to specific variants of embodiment, it should be clear that these descriptions, along with the illustrative manner, compositions and methods, supporting information, are merely examples and are in no way intended to limit the scope of the stated claims of the present invention. In particular, soy compositions of the present invention is not limited solely to the definition of milk or drink. Other advantages and characteristic differences of the present invention will be clearly follow from the further claims from the scope of the claimed claims, with appropriate equivalents, and will be understandable to the average person skilled in the art.

1. A method of manufacturing a soy beverage, in which the particles of dry ground soybean add the acid or acid salt and then adding water in an amount sufficient to obtain a liquid consistency, and process the specified fluid at a pressure in excess of 6,000 PSI.

2. The method according to claim 1, characterized in that the salt is a salt of an organic acid selected from the group consisting of salts of alkali and alkaline earth metals citric acid and/or combinations of these metal salts.

3. The method according to claim 1, characterized in that the particle size of ground bean is from 10 to 100 μm.

4. The method according to claim 1, characterized in that the pressure is 7000-12000 PSI.

5. The method according to claim 1, characterized in that the specified liquid is heated.

6. The method according to claim 1, characterized in that impose additional calcium ions.

7. The method according to claim 1, characterized in that add at least either the fat or oil component, the specified component is selected from the group comprising vegetable oils, vegetable fats, animal fats, and combinations thereof.

8. The method according to claim 1, characterized in that the injected flavouring/flavouring additive, and the specified additive selected from the group including fruit puree, juice, fruit powder concentrate, and combinations thereof.

9. Composition of soy beverage made in accordance with the method according to claim 1, the particle sizes which are less than 10 microns, and use the material of the whole soy bean whole.

10. The composition according to claim 9, characterized in that it additionally contains calcium ions.

11. The composition according to claim 9, characterized in that it further contains a component of animal milk or a component of the cereal milk.

12. The composition according to claim 9, characterized in that it is a soy milk and contains flavouring/flavouring additive.

13. The composition according to item 12, characterized in that the flavour/flavoring additive is selected from the group including fruit, fruit puree, juice, fruit powder concentrate, and combinations thereof.

14. The method used is present in soy cellulose and protein material is soy milk, which for the purposes of soy basics add to the particle dry whole ground soy bean or edible organic acid or acid salt, followed by addition of water for dilution soy basics, followed by processing soy basics at a pressure sufficient to homogenize the specified liquefied soy basics.

15. The method according to 14, characterized in that the injected calcium ions.

16. The method according to 14, characterized in that it is administered either the fat or oil component selected from the group including animal fats, vegetable oils, vegetable fats, and combinations thereof.

17. The method according to item 16, wherein the fat component comprises milk fat.

18. The method according to 14, characterized in that the size of the specified particles soybean is less than 100 μm.

19. The method according to 14, characterized in that the particle soy bean is a non-fat soy material with size less than 10 microns.

20. The method according to 14, characterized in that the pressure is less than 22000 PSI.

21. The method according to 14, characterized in that the salt of the organic acid is selected from the group consisting of salts of alkali and alkaline earth metals citric acid and combinations of these metal salts.

22. Composition of soy beverage containing component from a raw soy beans with dimensions less than 10-20 microns and water in amount sufficient to impart a specified soy component liquid consistency.

23. The composition according to item 22, wherein the food contains a buffer component.

24. The composition according to item 23, wherein the buffer component contains either a salt of alkali or alkali earth metal salt of citric acid.

25. The composition according to item 22, characterized in that it contains fat component.

26. The composition according to p. 25, wherein the fatty component is introduced from the outside breast additive, which is selected from the group comprising animal milk, cereal milk, and combinations thereof.

27. The composition according to item 22, wherein the beverage contains flavouring/flavouring additive.

28. The composition according to item 27, wherein the flavouring/flavouring additive is selected from the group including fruit, fruit puree, juice, fruit powder concentrate, and combinations thereof.

29. The composition according to item 22, wherein the soy component has size less than 4 microns.

30. The composition according to item 22, dried and sprayed into the powder.

31. A method of manufacturing a soy beverage, in which the particles of dry ground soybean add or acid, or salts of acid and then adding water in an amount sufficient to obtain a liquid consistency, further adding at least one capable of destroying enzyme and handling the specified fluid at a pressure in excess of 2,000 PSI.

32. The method according to p, characterized in that the salt is a salt of an organic acid selected from the group consisting of salts of alkali and alkaline earth metals citric acid and combinations of these metal salts.

33. The method according to p, characterized in that the pressure is 7000-12000 PSI.

34. The method according to p, characterized in that the liquid is treated twice at a pressure of 7000-12000 PSI.

35. The method according to p, characterized in that it also provides for the heating of this mixture.