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Published by: anon-934049 on Aug 23, 2008
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Process for preparation of soybean protein
Document Type and Number:United States Patent 6051265Link to this page:http://www.freepatentsonline.com/6051265.htmlAbstract:A process for preparing a separated soybean protein, by the steps of preparing an aqueousslurry of defatted soybeans, removing water-insoluble components from the slurry andcollecting a protein component from the obtained soybean milk, wherein in preparing anaqueous slurry of defatted soybeans, an antioxidant and a chelating agent are added, or atleast one member selected from the group consisting of ascorbic acid, erythorbic acid andtheir salts is added in an amount of at least 0.1 part by weight per 100 parts by dry weightof the defatted soybeans. The process gives a soybean protein which shows improvedresistance to discoloration when heat-treated at a high temperature.
Soy milk 
(also called
soya milk 
soybean milk 
) andsometimes referred to as
soy drink/beverage
is abeverage made fromsoy beansoriginating fromChina. Contrary to common belief in Western Culture, inAsia,the "drink" is not common among the generalpopulation and is never served as a complete meal, butrather as a complement to the main dish, usuallyconsisting of rice, meat and vegetables. In the West, ithas gained popularity as a milk substitute for those who
practiceveganismor who arelactose intolerant Origins
Soy milk may have originated inChina,
a region wheresoybean was native and used as food long before the existence of written records, earliest written record comes fromLiuAnusing it as a medicine, later record of the drink as a medicine could be found inBencao Gangmu.
Later on, the soybean and soybean foods were transplanted toJapan.Soybean milk is reputed to have been discovered and developed by Liu An of theHan Dynastyin China about 164 BC. Liu An is also credited with the development of "Doufu" (soybean curd) inChinawhich 900 years later spread toJapanwhere it is known as "tofu".Traditional soy milk, a stableemulsionof oil, water and protein, is simply an aqueous  extract of whole soybeans. The liquid is produced by soaking dry soybeans, and grindingthem with water. Soy milk contains about the same proportion of   proteinas cow's milk~ around 3.5%; also 2%fat, 2.9%carbohydrate and 0.5%ash. Soy milk can be made at home with traditional kitchen tools or with a soy milk machine.
[edit] Nomenclature
TheChinese term for soy milk is "
" (Pinyin:
dòu jiāng 
; lit.
a thick liquid 
). InWestern nations, soy milk products packaged for Chinese-speaking consumers may belabeled "
" (Pinyin:
dòu nǎi
; lit. "
bean milk 
"). However, there are products in Chinathat is called
dòu nǎi
) made from a mix of both cow milk powder and groundeddried soybean.
 TheJapanese term for soy milk is
; "
bean milk 
"), in whichcontains no cow milk at all.Soy milk is commonly available invanilla andchocolateflavors as well as its original unflavored form. Plain soy milk is also commonly sweetened, though unsweetenedvarieties are available.In many countries, this product may not be sold under the name
since it is not adairy product, hence the name
 soy drink 
[edit] Prevalence
Soy milk has developed a cachet in premium coffee blends from Westernrestaurantchainssuch asStarbucks. InJapan soy milk is much less popular than cow's milk, and the consumption of soy milk   per capita is far less than that in the U.S. However, the consumption of cow's milk begandecreasing around 1995 and that of soy milk began to grow
. It is, however,almost always available at Japanese tofu shops and supermarkets
.Soy milk has increased in popularity in the West as a substitute for cow's milk. In someWestern nations where veganism has made inroads, it is available upon request at somecafésandcoffeefranchises as a cow's milk substitute, sometimes at an extra cost.
[edit] Health
[edit] Claims of health benefits
 Soy milk is nutritionally close to cow'smilk , though most soy milk commerciallyavailable today is enriched with addedvitaminssuch as vitamin B12.It naturally has about the same amount of  protein(but not the same proteins) as cow milk. Natural soymilk contains little digestiblecalciumas it is bound to the bean's pulp, which is insoluble in a human. To counter this, many manufacturers enrich their products with calciumcarbonate available to human digestion. Unlike cow's milk it has little saturated fat andno cholesterol, which many consider to be a benefit. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn'tcontain galactose, a product of lactose breakdown, it can safely replace breast milk inchildren withGalactosemia.Soy milk is promoted as a healthy alternative to cow's milk for reasons including:
Source of lecithinandvitamin E 
It is safe for people withlactose intoleranceor  milk allergy 
Polyunsaturatedandmonounsaturated fats are good for the heart.
Containsisoflavones, organic chemicalsthat may possibly be beneficial to health. In 1995 the New England Journal of Medicine (Vol.333, No. 5) published a report fromthe University of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intakeon Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St.Louis. This meta-analysis concluded that soy protein is correlated with significantdecreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), andtriglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol),did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto

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