Manufacturing method of soybean milk-like drink and soybean curd, and airstream grinding device to use for the manufacturing method

Abstract

The invention provides a manufacturing method of a soybean milk-like drink and a soybean curd, and an airstream grinding device to use for the manufacturing method, wherein the soybean milk-like drink and the soybean which are rich in healthy functional components, flavor and mouth feel can be manufactured through a simple equipment structure in a low-power, low-cost and short-time manner. The manufacturing method comprises the following steps: a blank hypocotyl powder preparing step with the procedures of drying raw soybeans, peeling, taking out the hypocotyls, heating the hypocotyls, performing air current crushing on the hypocotyls at a temperature below 55 DEG C, fine-crushing to hypocotyl powders of which the median diameter (d50) is 20-40 mu m and the proportion of the powders with diameter below 100 mu m is higher than 90%; a soybean powder preparing step of performing air current crushing on the soybeans without hypocotyls, and fine-crushing to soybean powders of which the median diameter (d50) is 20-40 mu m and furthermore the proportion of the powders with diameter below 100 mu m is higher than 90%; and a raw material mixing step of mixing 0.05-2wt% of the hypocotyl powder and 2-22wt% of the soybean powders, thereby preparing the soybean milk-like drink.

Description

technical field [0001] The present invention relates to a method for producing a soymilk-like beverage and tofu rich in healthy functional ingredients, and a jet milling device used in the production method. It should be noted that soymilk refers to a milky beverage obtained by dissolving protein and other components from soybeans (excluding powdered soybeans and defatted soybeans) with hot water, etc., and removing okara, and the soymilk-like beverage in this specification refers to A milky beverage obtained by dissolving protein and other ingredients from soybeans (including powdered soybeans and defatted soybeans) or from soybeans and substances obtained by crushing, defatting, roasting and other primary processing of soybeans with hot water, etc. It is a whole soybean drink obtained without removing okara. Background technique [0002] Usual soymilk and tofu are obtained by soaking soybeans in water, grinding them while adding water, adding an antifoaming agent to the o...

AI Technical Summary

Problems solved by technology

[0006] However, the technique of Patent Document 1 is based on the premise that soymilk is used instead of soymilk to grind the hypocotyl with water, and the soymilk used instead of soymilk with water is produced by separating bean dregs as in the prior art, so there is the following problem: " Soybean milk with a high content of soy isoflavones and good flavor” does not discharge okara during the entire manufacturing process, and the whole soybean cannot be used without waste

[0007] In addition, the technology of Patent Document 1 has the following problems: In addition to a series of equipment for producing soybean milk, in order to grind the hypocotyls, it also requires more than twice the normal amount of grinding machines, heating devices, cooling devices, high-pressure homogenizers, etc. equipment, the cost of equipment, electricity, and energy required to import these machines has also increased, and the manufacturing cost has increased significantly

[0008] In addition, the technique of Patent Document 1 has the following problem: each process ("soybean→soaking→grinding→heating→separation of soybean dregs→separation of soybean dregs→ After cooling → soymilk"), each process ("soymilk+hypocotyl→grinding→heating→cooling→high-pressure homogenization") for producing "soymilk with high soybean isoflavone content and good flavor" is required, because repeated Heating process and cooling process, so the possibility of causing excessive denaturation increases, which is not realistic as a general beverage production method

In addition, there is a problem that a "soaking" process is necessary when producing soymilk used instead of water for soymilk, and the production time is increased.

In addition, since the heating process and the cooling process are repeated, there is also a problem that the coagulation force of the protein is reduced due to excessive denaturation of the protein, and it is difficult to obtain tofu even if a coagulant for tofu is added to the soymilk.

[0009] Furthermore, there is the following problem: according to the technology of Patent Document 1, in order to obtain "soymilk with a smooth taste", multiple (more than 2) high-pressure homogenizers must be arranged in series to achieve homogenization through gradient high pressure, because it is necessary to Large-scale equipment, so it is not preferable from the viewpoint of equipment cost

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