Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean

An ultra-high pressure and homogenization technology, applied in ultra-high pressure food processing, food homogenization, food preparation, etc., can solve the problems of low production volume, unsatisfactory tofu taste, insufficient homogenization and refinement of soybean milk particles, etc.

Inactive Publication Date: 2006-10-11
HANMI IT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, these methods also have the problems of insufficient homogeneity and refinement of soybean milk particles, unsatisfactory mouthfeel of tofu and low production capacity.

Method used

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  • Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean
  • Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean
  • Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean

Examples

Experimental program
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Effect test

example 1

[0047] Choose whole bean soybeans, which are dried and dehulled by the grinding method. 100 kg of peeled beans are soaked in water at 75°C for 5 minutes. Drain the soaking water to remove impurities. The soaked soybeans are conveyed to a grinder and ground with stirring while adding 770 kg of water at 25°C. The obtained soybean juice was heated at 98° C. for 5 minutes in a sterilizing chamber, and then cooled to 90° C. The ground soybean juice is thinned using an ultra-high pressure thinning process including five thinning steps. Specifically, the refining pressure applied to the milled juice was 600 bar in the first step, 700 bar in the second step, and 800 bar in the third step, and then the juice was cooled to 85° C. in a cooler. Subsequently, a refining pressure of 800 bar is applied to the juice in the fourth step, and a pressure of 800 bar is applied in the fifth step to obtain whole bean soymilk. The average particle size of soybean particles of this whole bean soymi...

example 2

[0051] 120 kg of whole beans are soaked in water at 85°C for 10 minutes. Drain the soaking water to remove impurities. The soaked soybeans were sent to a grinder and ground with stirring, while adding 786 kg of water at 98°C and 230 g of sodium bicarbonate. The resulting soy milk is cooled to 60°C in a cooling chamber and then thinned using an ultra-high pressure thinning process consisting of four thinning steps: a pressure of 500 bar is applied in the first step and a pressure of 800 bar is applied in the second step , the third step applies a pressure of 800 bars, and the fourth step applies a pressure of 800 bars, and then obtains whole bean soy milk, the average particle size of soybean particles of this whole bean soy milk is 33 μm, the viscosity is 50 cps, and the solid content is 11% .

[0052] 0.05% of fatty acid sugar ester as an emulsifier and additives such as sugars and flavors were added to the whole soybean milk thus obtained. The resulting mixture was steril...

example 3

[0054] Whole beans are selected, dried and dehulled by grinding. 80 kg of peeled beans were soaked in water at 75°C for 5 minutes. Drain the soaking water to remove impurities. The soaked soybeans are conveyed to a grinder and ground with stirring while adding 790 kg of water at 96°C. The obtained soybean juice was kept for 7 minutes to remove soybean odor generated by lipoxygenase. The resulting soybean milk was thinned using an ultra-high pressure thinning process comprising five thinning steps: applying a pressure of 500 bar in the first step, 600 bar in the second step, 800 bar in the third step, and 800 bar in the fourth step. 800 bar, 800 bar in the fifth step, so as to obtain whole soy milk, the average particle size of soybean particles in this whole soy milk is 32 μm, the viscosity is 120 cps, and the solid content is 8.2%.

[0055] The whole bean soymilk obtained in this way is immediately sent to the tofu production line and packed into a coagulation tank at 82°C...

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Abstract

A process for preparing whole soybean milk or curd comprising, milling soybean and homogenizing the milled soybean by repeating at least two times the step of ultra-high pressure micronization, wherein the pressure applied at each ultra-high pressure micronization step is more than 500 bar, the cumulative sum of the pressure applied during repeating the micronization step is more than 2,000 bar, and no solid residue, 'okara', is generated during the process.

Description

technical field [0001] The present invention relates to a method for processing nutritious whole soybean milk and tofu without generating any tofu waste. Background technique [0002] Traditionally, the method of processing soybean milk and tofu includes the steps of heating boiled soybeans and grinding them, soaking raw soybeans or soybean powder with water, and then squeezing the resulting juice to obtain soybean milk. In this traditional method, about one-third of the weight of input soybeans is discarded as solid residue, wasting a large amount of soybean nutrients such as soybean fiber, soybean fat and inorganic components. [0003] At present, people have carried out a variety of attempts to avoid the loss of nutrients during the processing of soy milk and tofu, such as re-obtaining nutrients from tofu waste by enzymes (Korea Laid-Open Patent Document No.1994-002528); utilizing mixed enzymes to decompose tofu waste (Korean Laid-Open Patent Document No. 2001-41120); hy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00A23C11/10A23C20/02
CPCA23L1/2006A23C11/103A23C20/025A23L11/07A23L11/65A23L11/45A23V2300/46A23V2300/26
Inventor 赵相均吴承勋
Owner HANMI IT
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