FIELD: food industry.
SUBSTANCE: the present innovation deals with the composition of soybean milk soybean beverages and, also, with the method for its manufacturing. Composition should be obtained by applying water and particles of untreated bean being of micron sizes. The liquid obtained could be treated with pressure. One should add either acid or its salts to the particles. This innovation enables to obtain the composition out of soybean milk being similar by its taste and consistence to cow's milk at keeping soybean nutritive value.
EFFECT: higher efficiency of application and manufacturing.
35 cl, 19 ex
