Process for producing soy milk

A production method and technology for soymilk, which can be applied to dairy products, milk substitutes, confectionery, etc., can solve the problems of the influence of soymilk flavor and the like

Inactive Publication Date: 2001-03-14
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] As mentioned above, the conventional method of adding a coagulant to soymilk has many disadvantages, including the unavoidable influence on the flavor of soymilk due to the coagulant itself, the reagents used in combination, or pH changes and the complexity of operation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Add 10 parts of water to 1 part of soybeans except the bean coat and hypocotyl, and then soak the soybeans at 30-50°C for 60 minutes or longer. Add 3 parts of hot water (90°C) to 1 part of soybeans excluding bean coat and hypocotyl, said soybeans have absorbed sufficient moisture (moisture content 40-55%), and then process using a grinder (Masukou Sangyou) the mixture. Sodium bicarbonate solution was added to the mixture to adjust the pH to 7.4-8.0. Provide the mixture to the homogenizer (APV) at 170kg / cm 2 Homogenize under pressure. The ground and homogenized mixture was centrifuged at 3000G for 5 minutes to obtain soymilk and tofu residues. Soy milk is used as raw soy milk. The raw soymilk contained 9.0% solids and 4.5% protein, and had a pH of 7.5.

[0031] To study the effect of coagulants on flavor, bittern bittern (Akou Kasei, magnesium chloride hexahydrate, 92% purity), magnesium chloride (Kishida Kagaku, as a food additive, 95% purity) or calcium sulfate di...

Embodiment 2

[0044] The influence of heating conditions of direct high-temperature instant heating with steam on viscosity, particle size and coagulation after reheating (85°C, 5 minutes) was studied.

[0045] After obtaining soymilk as described in Example 1, it was heated to 80°C. Magnesium chloride hexahydrate (Kishida Kagaku, for food additives, purity 95%) dissolved in water was added to a concentration of 2.0% or 3.5% based on soymilk solids (about 4% and about 7%, respectively, based on soymilk crude protein content) , and mix. Use a homogenizer at 100kg / cm 2 The mixture was homogenized under pressure. Use steam at 142°C to heat the homogeneous mixture directly at high temperature for 2 or 4 seconds to sterilize, and use a homogenizer at 100kg / cm 2 Homogenize under pressure, then evaluate. When the coagulant was added at a concentration of 2.0% based on soymilk solids, there was no difference between the 2 second treatment time and the 4 second treatment time. At this time, coa...

Embodiment 3

[0050] The influence of heating conditions of direct high-temperature instant heating with steam on viscosity, particle size and coagulation after reheating (85°C, 5 minutes) was studied.

[0051] After obtaining soymilk as described in Example 1, it was heated to 80°C. Magnesium chloride hexahydrate (Kishida Kagaku, for food additives, purity 95%) dissolved in water was added to a concentration of 3.5% based on soy milk solids, and mixed. Use a homogenizer at 100kg / cm 2 The mixture was homogenized under pressure. Use steam to sterilize the homogeneous mixture by direct high-temperature instantaneous heating (120°C, 6 seconds), or use flat plate heating for indirect heating (120°C, 6 seconds), use a homogenizer at 100kg / cm 2 Homogenize under pressure, then evaluate. Viscosity and particle size achieved by indirect heating using flat plate heating did not decrease to the extent achieved by high temperature transient heating with steam, even after subsequent homogenization. ...

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PUM

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Abstract

This invention relates to a process for producing a soy milk which comprises adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneouly with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.

Description

technical field [0001] The present invention relates to a method for producing soybean milk with improved flavor. Background technique [0002] Recently, people pay more attention to improving and maintaining health by means of food, and more and more realize the importance of plant food, so that soybean milk is expected to serve as this plant food. In response to this expectation, improved techniques for producing soybean milk have been developed independently of tofu. As a result, bean taste, raw taste, bitterness and astringency in soymilk are eliminated for easy drinking, making it a commercially available product. Various improved techniques include removal of seed coats and hypocotyls, heating to inactivate enzymes, treatment during crushing and grinding, treatment during separation of tofu waste, sterilization and deodorization steps. [0003] This modified soy milk is significantly easier to drink than regular soy milk. However, if they are used as raw materials f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23G3/00A23G3/48A23G9/32A23G9/40A23G9/42A23L9/10A23L11/00
CPCA23G9/42A23C11/103A23G3/48A23L1/1875A23C11/106A23G9/40A23L9/12A23L11/65A23V2300/24A23V2300/26A23V2200/218
Inventor 津村治男西村隆司
Owner FUJI OIL CO LTD
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