Centre for Industrial Research (cir) Ltd.

Centre for Industrial Research Ltd.

Eliahu Fridman

Amior Dolev

A non-Dairy yogurt is prepared by leaching soybean meal with an aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar-free cake with an aqueous solution having a pH above 7 to dissolve protein material, adjusting the pH of a resulting protein-containing filtrate to 6.5 to 7.0, adding sugar to the filtrate and homogenizing to produce a soymilk, sterilizing the soymilk at about 116.degree.C, and fermenting the sterile soymilk with a lactic culture to produce yogurt.

Preparation of yogurt from soybean meal

A process for the manufacture of soybean products from soybean meals is described. The process comprises in combination the steps of (1) leaching the soybean meal by an aqueous solution and separating the solid residue from the extract; (2) adjusting the pH of the soybean extract to a range of 6.5-7.0; (3) sterilizing the thus-obtained soybean milk; (4) fermenting the soybean milk with a lactic culture selected from Streptococcus thermophilus, Lactobacillus arabinosus, Lactobacillus casei and mixtures thereof and (5) separating the resultant soybean curd. The process also describes the use of the soy protein curd as an additive to foodstuff products.

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Haifa, Israel

Eliahu Fridman