Soy milk compositions with an improved mouthfeel and methods of preparation using whole soybeans including okara

摘要

A process for preparing a soy beverage comprises providing a dry ground soybean particulate and incorporating a least one of an acid and acid salt into the particulate. Water is added to the particulate in an amount sufficient to provide liquid consistency. The liquid is then treated at a pressure greater than about 6000 psi. A soy drink composition prepared by the processes can have particulate matter less than about 10 microns wherein the composition comprises whole soybean material. Also described is a process of suing substantially all indigenous soybean cellulosic and proteinaceous material to prepare a soy milk. The method comprises incorporating at least one of a food grade organic acid and acid salt with a dry whole ground particulate to forma soybean base. Water is added to the base and then treated at pressure sufficient to homogenize the liquefied soybean base.