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...

Examples

Embodiment 1

[0070] The hypocotyl part obtained by sieving in the final step of dehulling in the soybean powder preparation step was roasted by direct gas fire for 15 minutes until it was colored brown. The product temperature at the end of roasting was 130°C. The roasted hypocotyls were pulverized at 3600 rpm while cooling the pulverization chamber using a dry airflow pulverizer to obtain roasted hypocotyl powder. The roasted hypocotyl powder is light brown, with a median diameter of 19 μm, a proportion of 99.5% with a particle diameter of less than 100 μm, and a soybean isoflavone (glycogen equivalent) content of 670 mg / 100 g.

[0071] Disperse 8 kg of soybean powder obtained in the soybean powder preparation process and 700 g of the roasted hypocotyl powder in 70 L of tap water, and prepare a soymilk-like beverage using a soybean milk plant for soybean powder (manufactured by Minami Sangyo Co., Ltd.: DMP-100) . The soymilk-like beverage obtained by combining this with the moisture con...

Embodiment 2

[0073] The hypocotyl portion obtained by sieving in the final step of dehulling in the soybean powder preparation step was heated for 30 seconds with superheated steam at 180° C. generated by an electromagnetic induction superheated steam generator. The heat-treated hypocotyls were pulverized at 3600 rpm while cooling the pulverization chamber using a dry-type jet mill to obtain heat-treated hypocotyl powder. The heat-treated hypocotyl powder presents a light yellow color slightly thicker than that of soybean powder, the median diameter is 17 μm, the proportion of particle diameters below 100 μm is 99%, and the content of soybean isoflavones (aglycone equivalent) is 630 mg / 100 g.

[0074] Disperse 8 kg of soybean powder obtained in the soybean powder preparation process and 700 g of the roasted hypocotyl powder in 70 L of tap water, and prepare a soymilk-like beverage using a soybean milk plant for soybean powder (manufactured by Minami Sangyo Co., Ltd.: DMP-100) . The soymil...

Embodiment 3

[0076] In the soymilk-like beverage preparation process of Example 2, after dispersing soybean powder and heat-treated hypocotyl powder in tap water, a homogenizer was added to perform a transient homogenization process at 30 MPa, and then, soybean powder was used for soybean milk A complete set of equipment (manufactured by Minami Sangyo Co., Ltd.: DMP-100) prepares soymilk-like beverages. The soymilk-like beverage has a soybean-like beverage-like aroma without astringency or beany smell, has a lower viscosity than the soymilk-like beverage obtained in Example 2, and has a smooth swallowing feeling.

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...

Examples

Embodiment 1

[0070] The hypocotyl part obtained by sieving in the final step of dehulling in the soybean powder preparation step was roasted by direct gas fire for 15 minutes until it was colored brown. The product temperature at the end of roasting was 130°C. The roasted hypocotyls were pulverized at 3600 rpm while cooling the pulverization chamber using a dry airflow pulverizer to obtain roasted hypocotyl powder. The roasted hypocotyl powder is light brown, with a median diameter of 19 μm, a proportion of 99.5% with a particle diameter of less than 100 μm, and a soybean isoflavone (glycogen equivalent) content of 670 mg / 100 g.

[0071] Disperse 8 kg of soybean powder obtained in the soybean powder preparation process and 700 g of the roasted hypocotyl powder in 70 L of tap water, and prepare a soymilk-like beverage using a soybean milk plant for soybean powder (manufactured by Minami Sangyo Co., Ltd.: DMP-100) . The soymilk-like beverage obtained by combining this with the moisture con...

Embodiment 2

[0073] The hypocotyl portion obtained by sieving in the final step of dehulling in the soybean powder preparation step was heated for 30 seconds with superheated steam at 180° C. generated by an electromagnetic induction superheated steam generator. The heat-treated hypocotyls were pulverized at 3600 rpm while cooling the pulverization chamber using a dry-type jet mill to obtain heat-treated hypocotyl powder. The heat-treated hypocotyl powder presents a light yellow color slightly thicker than that of soybean powder, the median diameter is 17 μm, the proportion of particle diameters below 100 μm is 99%, and the content of soybean isoflavones (aglycone equivalent) is 630 mg / 100 g.

[0074] Disperse 8 kg of soybean powder obtained in the soybean powder preparation process and 700 g of the roasted hypocotyl powder in 70 L of tap water, and prepare a soymilk-like beverage using a soybean milk plant for soybean powder (manufactured by Minami Sangyo Co., Ltd.: DMP-100) . The soymil...

Embodiment 3

[0076] In the soymilk-like beverage preparation process of Example 2, after dispersing soybean powder and heat-treated hypocotyl powder in tap water, a homogenizer was added to perform a transient homogenization process at 30 MPa, and then, soybean powder was used for soybean milk A complete set of equipment (manufactured by Minami Sangyo Co., Ltd.: DMP-100) prepares soymilk-like beverages. The soymilk-like beverage has a soybean-like beverage-like aroma without astringency or beany smell, has a lower viscosity than the soymilk-like beverage obtained in Example 2, and has a smooth swallowing feeling.

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