#$%^&*AU2012202643A120120524.pdf#####Abstract A method of production of a soymilk or a soy-based beverage, wherein said product is obtained by the following processing steps: a) soaking and b) grinding the soybeans to form a slurry, c) separation of the soy slurry into soymilk and okara, carrying out the steps a) and b) and preferably c) at temperatures from OC to 40 0 C, suitable for obtaining native proteins； and then the soymilk is submitted to deodorization, in particular by an evaporation process, in order to reduce the beany taste. In this way, from the qualitative organoleptic standpoint, a product is obtained that achieves an improved yield with respect to the protein content of the soymilk and has a reduced beany taste. Moreover, a method of production of a soymilk is proposed in which the soybeans are ground by means of extruder technology to obtain native proteins and to improve the taste (Fig. 2). 3313394_1 (GHMatters) P78923.AU.1- 3/6 soybeans 102 cold, soybase demineralized, degassed wate homogenization 103 decanter10 soybase I water109 pH adjustment 110 decanter 10 alte 'natively11 105 ---- -. hot water 106 cold water ~107 108 pH adjustment Fi storagee +-- Addition of water Fig. 2 tank for protein adjustment UHT heating and filling 3313394. (GHMatter) P78923AU.1
