Sterile Soybean Fermentation Texture Control
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Solution Overview
Problem
Fermented dairy products made using sterile full fat soy flour experience separation issues during fermentation, resulting in an undesirable rough texture and incomplete fermentation, which affects the taste and nutritional value.
Innovation Solution
A production method involving the separation of whole soybeans into cotyledons, germs, and hulls to produce sterile full fat soy flour, followed by pulverization to a specific grain size, sterilization of powdered soy juice, homogenization, and inoculation with lactic acid bacteria for fermentation, ensuring a smooth and high-nutritional fermented dairy product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sterile full fat soy flour is used as raw material for fermented dairy product, then nutritional value is improved, but separation occurs during fermentation resulting in rough texture
Solution Approach 1:
The soybeans are separated into distinct components (cotyledons, germs, and hulls) before processing. This segmentation allows selective removal of the hulls which contain anti-nutritional factors and cause separation, while retaining the nutritious cotyledons and germs in the final product.
Solution Approach 2:
The hulls are extracted and removed from the soybean structure. This extraction eliminates the problematic component responsible for separation and rough texture while preserving the beneficial nutritional components in the cotyledons and germs.
2Ease of manufacture
If whole soybeans are pulverized without separation, then production process is simplified, but separation occurs during fermentation
Solution Approach 1:
The separation of soybeans into cotyledons, germs, and hulls is performed as a preliminary action before pulverization and fermentation. This pre-separation prevents fermentation instability and separation issues that would occur if whole soybeans were processed without prior separation.
3Object-affected harmful factors
If dehulled soybeans are used, then grassy smell is removed, but bacterial count increases affecting fermentation
Solution Approach 1:
The soybeans are segmented into cotyledons, germs, and hulls, allowing selective removal of hulls that cause grassy smell while maintaining controlled bacterial counts through proper handling and sterilization of the remaining components.
Solution Approach 2:
The hulls containing the grassy smell are extracted and removed. The remaining cotyledons and germs are then properly sterilized to control bacterial counts, achieving both odor improvement and fermentation stability.
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
The method produces a fermented dairy product with improved taste and texture, high nutritional value, and increased plant fiber content, capable of forming whole-grain soybean fermented milk products with desired consistency and flavor.
Implementation Method 1
adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk
Implementation Method 2
sterilizing the powdered soy juice by heating
Data Source
AI summary
A production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.