Soy beverage substantially free of isoflavones and method of production
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United States of America Patent
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Dec 3, 2013
Grant Date -
Mar 31, 2011
app pub date -
Sep 27, 2010
filing date -
Sep 28, 2009
priority date (Note) -
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Abstract
A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase.
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International Classification(s)
- B02B:PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRU....
- C07H:SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTI....
- A61K:PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOS....
- A23L:FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT....
- A23J:PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PR....
- C07K:PEPTIDES
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