Soybean Mixed Powder Agglomeration Prevention
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Solution Overview
Problem
Existing methods for preparing soybean-based foods like TOFU and beverages face challenges with storage stability, protein denaturation, and agglomeration issues, leading to poor texture and taste, particularly when using liquid soybean milk or powdered soybeans.
Innovation Solution
A soybean mixed powder product is developed by blending pulverized dried soybeans with dextrin and magnesium carbonate, which prevents agglomeration and improves solubility, allowing for the preparation of high-quality, stable soybean foods and beverages with good texture and taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If liquid soybean milk is used for preparing TOFU, then the preparation process is simple, but the storage stability is poor and taste changes occur during storage
Solution Approach 1:
The patent applies preliminary action by pre-drying and pulverizing soybeans into powder form before storage. This preliminary processing eliminates the moisture-related taste changes and spoilage issues of liquid soybean milk while maintaining the ability to prepare TOFU at home. The dried soybean powder can be stored long-term without quality degradation.
Solution Approach 2:
The patent changes the physical state parameter of soybean from liquid to solid (dried powder form). This parameter change fundamentally alters the storage properties, eliminating the taste change and spoilage problems associated with liquid soybean milk while preserving the functional properties needed for TOFU preparation.
2Stability of the object's composition
If soybean milk is subjected to cruel heating and sterilization treatments to improve storage stability, then storage stability improves, but protein components undergo denaturation and coagulation ability is reduced
Solution Approach 1:
The patent applies preliminary action by preparing dried soybean powder before storage, avoiding the need for cruel heating and sterilization treatments. This preliminary drying process preserves protein integrity and coagulation ability while achieving long-term storage stability without denaturation.
Solution Approach 2:
The patent converts the potential harm of heat treatment into a benefit by using controlled drying instead of cruel heating and sterilization. The drying process achieves storage stability while preserving protein functionality, turning what would be a harmful process into a beneficial preservation method.
3Duration of action of stationary object
If powdered soybean milk is prepared by spray-drying to improve storability, then storability improves, but protein components undergo denaturation through heat-treatment and coagulation ability is reduced
Solution Approach 1:
The patent changes the processing method parameter from spray-drying (high temperature) to simple drying. This parameter change reduces thermal stress on proteins, preventing denaturation while maintaining long-term storability. The lower temperature drying process preserves coagulation ability unlike spray-drying.
Solution Approach 2:
The patent converts the potential harm of high-temperature spray-drying into a benefit by using mild drying instead. This approach achieves storability while preserving protein integrity and coagulation ability, turning a harmful high-temperature process into a beneficial low-temperature preservation method.
4Stability of the object's composition
If pulverized dried soybeans are used for preparing TOFU, then storage stability improves, but agglomeration occurs when blending with water and solubility is poor
Solution Approach 1:
The patent introduces an intermediary substance (dextrin) that facilitates the blending of dried soybean powder with water. This intermediary agent prevents agglomeration and improves solubility by acting as a bridge between the hydrophobic soybean powder and hydrophilic water, allowing uniform dispersion without clumping.
Solution Approach 2:
The patent creates a composite material by combining dried soybean powder with dextrin. This composite structure improves both storage stability and solubility, as the dextrin component prevents agglomeration while the soybean powder provides nutritional value and coagulation ability for TOFU preparation.
5Ease of manufacture
If dextrin is added to soybean powder to prevent agglomeration, then solubility improves, but the cost of production increases
Solution Approach 1:
The patent optimizes the parameter of dextrin addition amount to the minimum effective level. By carefully controlling the quantity of dextrin added, the patent achieves sufficient solubility and prevents agglomeration while minimizing production costs. The optimized parameter balance ensures economic viability.
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 soybean mixed powder effectively dissolves in water without forming agglomerates, resulting in soybean foods and beverages that are smooth, pleasant to the palate, and have improved storage stability, free from bitter or unpleasant tastes and textures.
Implementation Method 1
blending pulverized dried soybeans with dextrin and magnesium carbonate, which prevents agglomeration and improves solubility
Implementation Method 2
The soybean mixed powder effectively dissolves in water without forming agglomerates
Data Source
AI summary
A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring to dissolve the powder.