公开(公告)号：CA2774017A1

公开(公告)日：2011-03-17

申请号：CA2774017

申请日：2010-04-26

Applicant: KIM JONGHAE ,  KIM MICHAEL J

Inventor： KIM JONGHAE ,  KIM MICHAEL J

IPC: A23C11/10 ,  A23L5/40 ,  A23L11/00

Abstract: The present invention relates to a method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch of the beans into soluble dextrin, and then grinding the beans into an ultra-fine powder to be manufactured into whole soy milk. When the starch of the beans is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or ?stink? of the bean. Also, by using the entire bean including the skin, the problem of waste (i.e. the skin and dregs) generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in black bean skins.

公开(公告)号：MX2012002837A

公开(公告)日：2012-06-28

申请号：MX2012002837

申请日：2010-04-26

Applicant: KIM JONGHAE

Inventor： KIM JONGHAE ,  KIM MICHAEL J

IPC: A23C11/10 ,  A23L5/40 ,  A23L11/00

Abstract: La presente invención se refiere a un método para producir leche de soya entera al esterilizar las semillas naturales con las cascarillas de las semillas mediante calentamiento en una cámara térmica, transformando el almidón de las semillas en dextrina soluble y después triturando las semillas en partículas ultra-finas para producirse como una leche de soya entera. Cuando el almidón de las semillas se transforma en dextrina por medio del método antes descrito, puede producirse la leche de soya entera que es tan suave como la leche bovina, siendo dicha leche de soya entera más fácil de digerir y teniendo un excelente gusto y sabor debido al retiro del inherente sabor a pescado y sabor grasoso o "maloliente" de las semillas. También al utilizar la semilla entera incluyendo la cascarilla, se resuelve el problema de desecho, (es decir la cascarilla y los sedimentos) generado en los procesos tradicionales de producción de leche de soya, y la leche de soya producida se mejora grandemente. Además se proporciona un método para producir leche de semilla de soya negra entera utilizando los ingredientes anti-cáncer de calidad, encontrados en las cascarillas de la semilla negra.

公开(公告)号：EP2471374A4

公开(公告)日：2015-04-01

申请号：EP10815533

申请日：2010-04-26

Applicant: KIM JONGHAE ,  KIM MICHAEL J

Inventor： KIM JONGHAE ,  KIM MICHAEL J

IPC: A23C11/10 ,  A23L5/40 ,  A23L11/00

CPC classification number: A23C11/103

Abstract: The present invention relates to a method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch of the beans into soluble dextrin, and then grinding the beans into an ultra-fine particle to be manufactured into whole soy milk. When the starch of the beans is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or "stink' of the beans. Also, by using the entire bean including the skin, the problem of waste (i.e. the skin and dregs) generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in the black bean skins.