Manufacturing method of soymilk and apparatus therefor

Abstract

The invention relates to a manufacturing method of soymilk, which has the minimum damage to the nutrient composition and enables to improve the flavor and the mouthfeel when maintaining the compact tissues and elasticity. An apparatus therefore is also disclosed. The soymilk manufacturing method comprises the following steps of preparing soymilk materials including water and beans, heating the soymilk materials to a first temperature, keeping the first temperature, cooling the soymilk to a second temperature lower than the first temperature, keeping the second temperature, crushing the soymilk materials and cooling the crushed soymilk materials. The soymilk manufacturing method further comprises the steps of preparing the soymilk materials, heating the soymilk materials to a first temperature, keeping a first temperature, crushing the soymilk materials, heating the crushed soymilk materials to a second temperature high than the first temperature and cooling the soymilk materials.

Description

technical field [0001] The present invention relates to a method for producing soybean milk, in particular to a method for producing soybean milk that minimizes the destruction of nutritional components and can improve taste and mouthfeel while having dense tissue and elasticity. Furthermore, this invention relates to the soybean milk manufacturing apparatus which implements the said soybean milk manufacturing method. Background technique [0002] Soymilk made from beans (or soybeans) contains a large amount of high-quality vegetable protein and does not contain cholesterol, so it has attracted attention as a health food in recent years. This soymilk is a jelly-like beverage ground from soybeans, usually formed in the middle of the tofu manufacturing process. [0003] Existing soybean milk manufacture method is as follows: [0004] First, for easy crushing, the washed soybeans are soaked in water, swollen and crushed with a mill or a blender, and the crushed soybean juice ...

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Problems solved by technology

[0005] However, this manufacturing method has the following problems: because each process is carried out separately, it is cumbersome and complicated, and the recovery rate of the soymilk extract is low, and in the process of heating the crushed soymilk, foam will inevitably be generated and the container will overflow. As a result, the heating temperature cannot be accurately controlled, the taste and mouthfeel of the soy milk are reduced, and the difficulty of making the soy milk becomes greater, etc.

However, for the method of producing soymilk using a soymilk manufacturing machine, there is no disclosure of an effective method for achieving a good taste and texture of soymilk while suppressing the reproduction of soil microorganisms, etc., by properly controlling the above-mentioned pulverization and heating processes, etc.

Moreover, when using this existing tofu manufacturing device to extract soymilk and heat it, it is generally directly raised to about 100°C for heating and crushing, so not only the nutrients in the beans are lost, but also the texture of the tofu formed afterwards is not dense enough , poor elasticity, difficult to apply to a variety of foods

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