Whole Soybean Milk Viscosity Stability via Segmented Grinding
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Solution Overview
Problem
Conventional methods for preparing soybean milk result in the loss of nutritious components and fail to maintain storage stability due to viscosity increases over time, leading to an unfavorable texture and short shelf life.
Innovation Solution
A method involving roasting and dehulling soybeans, followed by coarse and fine grinding using a mechanical cutting device, and micro homogenization to produce whole soybean milk with small particle diameters, ensuring no significant viscosity change over long storage periods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional grinding methods are used to prepare soybean milk, then the production process is simple, but the particle size is large resulting in coarse texture and precipitation
Solution Approach 1:
The grinding process is divided into multiple stages: coarse grinding followed by fine grinding. This segmentation allows each stage to optimize for its specific function, achieving small particle sizes without requiring a single complex grinding device
Solution Approach 2:
The patent introduces ultra-high pressure homogenization as an additional processing dimension after grinding. This transforms the particle size reduction from a purely mechanical grinding process to a combined mechanical-pressurization process, achieving finer particle sizes that cannot be obtained by grinding alone
2Quantity of substance
If whole soybean milk is prepared without residue removal, then nutritious components are retained, but viscosity increases over time causing thickening and short shelf life
Solution Approach 1:
The patent applies ultra-high pressure homogenization to dramatically reduce particle size and change the physical state of the soybean particles. This parameter change in particle dimensions prevents the hydration and aggregation that would otherwise cause viscosity increase over time, achieving both high nutrient retention and long-term stability
Solution Approach 2:
The coarse and fine grinding processes are performed in advance to pre-reduce particle size before homogenization. This preliminary action prepares the particles for the subsequent ultra-high pressure treatment, ensuring optimal results in preventing viscosity increase during storage
3Quantity of substance
If enzyme decomposition is used to treat soybean milk residue, then nutritious components are recovered, but the process becomes non-economical due to expensive enzymes
Solution Approach 1:
The patent replaces the enzymatic chemical process with a purely mechanical approach using coarse grinding, fine grinding, and ultra-high pressure homogenization. This mechanical substitution eliminates the need for expensive enzymes while achieving the same goal of recovering nutritious components from what would otherwise be residue
Solution Approach 2:
The patent uses conventional, inexpensive mechanical grinding devices and ultra-high pressure homogenization equipment instead of expensive enzymatic treatments. These mechanical systems provide a cost-effective alternative that recovers nutrients without the high operational costs of enzyme procurement and management
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 soybean milk with extended shelf life and stable viscosity, maintaining a desirable texture by reducing particle size and preventing hydration-related viscosity increases, thus enhancing storage stability.
Implementation Method 1
finely grinding particles of the coarsely ground soybean liquid in a cutting manner by using a mechanical grinding device
Implementation Method 2
micro homogenizing the whole soybean liquid
Data Source
AI summary
The present invention relates to a method for preparing a whole soybean milk with superior storage stability which shows almost no change in viscosity when stored for a long time, and a whole soybean milk prepared thereby. As a method of the present invention provides a whole soybean milk having small particle sizes based on a procedure simpler than pre-existing methods, time for preparing a whole soybean milk can be shortened. Further, as the whole soybean milk obtained by this method shows almost no change in viscosity when stored for a long time, its shelf life can be extended dramatically as compared to pre-existing whole soybean milk containing both soybean milk residue and soybean liquid, which shows viscosity increase over time.