Manufacturing method of soybean milk-like beverage and tofu, and jet milling device used in the manufacturing method

Abstract

The present invention provides a method for producing soymilk-like beverages and tofu, and a jet milling device used in the production method, which can produce health-rich functional ingredients, flavor and Soymilk-like drink and tofu with good taste. It has the following steps: the hypocotyl powder preparation process, after drying the raw soybeans, performing peeling treatment, taking out the hypocotyls, heat-treating the hypocotyls, and performing jet milling on the hypocotyls below 55°C to finely pulverize the hypocotyls. Hypocotyl powder with a diameter (d50) of 20 to 40 μm and a particle size of 100 μm or less in the proportion of 90% or more; soybean powder preparation process, the soybeans from which the hypocotyls have been taken out are jet milled at 55°C or less, and finely pulverized into Hypocotyl powder having a median diameter (d50) of 20 to 40 μm and having a particle diameter of 100 μm or less in a proportion of 90% or more; a raw material blending process comprising 0.05 to 2% by mass of the above hypocotyl powder, 2 to 22% by mass of the above Soybean powder, made into soymilk-like beverages.

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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