Method for preparing soy milk with a blender and the blender
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Solution Overview
Problem
Conventional soy milk preparation methods using blenders lack an overflow sensor, leading to potential soy milk overflow and inadequate inactivation of anti-nutrients, which can reduce the nutritional value and pose health risks due to incomplete cooking.
Innovation Solution
A method involving heating soybeans and water to a first predetermined temperature, followed by cooking at a slightly lower second temperature to ensure thorough cooking without overflowing, and then grinding the well-cooked beans to prevent nutrient loss and anti-nutrient inactivation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cooking is performed before grinding in soy milk preparation using a blender, then soy milk overflow is prevented, but the preparation time is increased due to the extended cooking duration required
Solution Approach 1:
The patent applies preliminary action by cooking the soybeans before grinding them. The cooking process is performed in advance to expand the beans and reduce their volume, which prevents overflow during subsequent heating. This pre-cooking step ensures that the beans are properly prepared before the grinding and final heating stages, thereby preventing overflow while maintaining a reasonable preparation time through optimized cooking duration control.
2Device complexity
If the blender is used without an overflow sensor, then the device complexity is reduced, but the risk of soy milk overflow increases
Solution Approach 1:
The patent eliminates the need for an overflow sensor by performing preliminary cooking of the soybeans before grinding. This pre-cooking expands the beans and reduces their volume, preventing overflow during the final heating stage. The method replaces the need for complex sensing equipment with a process-based solution that inherently prevents overflow through proper cooking timing and temperature control.
Solution Approach 2:
The patent changes the physical parameters of the soybeans through pre-cooking, transforming them from a raw state to a cooked, expanded state. This parameter change in the bean's volume and density prevents overflow during subsequent processing without requiring additional sensors or control systems. The method uses temperature and time parameters to achieve the desired bean transformation.
3Quantity of substance
If grinding is performed before cooking, then the nutritional value is better preserved, but anti-nutrients are not adequately inactivated leading to health risks
Solution Approach 1:
The patent applies preliminary cooking before grinding to achieve a balance between nutritional preservation and anti-nutrient inactivation. By cooking the beans first, the anti-nutrients are partially deactivated, and then the grinding process extracts nutrients efficiently. This sequence optimizes both safety and nutritional value compared to traditional grinding-first methods.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach effectively prevents soy milk overflow and ensures complete inactivation of anti-nutrients, preserving the nutritional value and safety of the soy milk by cooking the beans in an intact form before grinding.
Implementation Method 1
heating beans and water in a predetermined proportion to a first predetermined temperature; cooking the beans at a second predetermined temperature
Data Source
AI summary
A method of preparing soy milk using a blender and the blender includes heating beans and water in a predetermined proportion to a first predetermined temperature, cooking the beans at a second predetermined temperature such that the beans are well-cooked, and grinding the well-cooked beans. The method of preparing soy milk can solve the overflow problem that occurs in the preparation of the soy milk and provides delicious and nutritious soy milk.