Insolubilisation and gelation of heat-frozen soymilk

✍ Scribed by Shimoyamada, Makoto; T�matsu, Kayoko; Watanabe, Kenji

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 215 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199902)79:2<253::aid-jsfa182>3.0.co;2-z

✦ Synopsis

Soymilk prepared from soybean seed was heated and frozen. After thawing, precipitation was shown to occur in soymilk. Precipitation from heated and frozen soymilk increased with increase in heating time. Precooling treatment (Ô5ÄC) before freeze-storage of heated soymilk resulted in gellike solidiücation of soymilk. The gel strength of the freeze-gel formed from soymilk was related to the heating time and the viscosity of the soymilk before freezing.