CN1078614A

CN1078614A - A kind of method of producing soya drink

Info

Publication number: CN1078614A
Application number: CN 93101718
Authority: CN
Inventors: I·弗里堡; K·E·林
Original assignee: Tetra Alfa Holdings SA
Current assignee: Tetra Laval Holdings and Finance SA
Priority date: 1992-01-23
Filing date: 1993-01-23
Publication date: 1993-11-24
Anticipated expiration: 2013-01-23
Also published as: CN1065728C; GB2263857A; GB9301193D0; GEP19991503B; ZA93439B; RU2101979C1; SE508748C2; SE9200189L; GB2263857B; SE9200189D0

Abstract

The present invention relates to a kind ofly by mixing soya beans and water, produce and prepare the method for the soya drink of distribution, this beverage has excellent local flavor and shelf characteric.In the method, raw material is by peeling, and the soybean of pulverizing constitutes.

Description

A kind of method of producing soya drink

The present invention relates to a kind of soya drink of being convenient to drink by mixing soya beans and aquatic product and preparation distribution.

Soya drink or title soya-bean milk are considered to a kind of soybean product that contains high protein, and traditional approach (and now also with commercial scale) is produced, and are soybean to be mixed with water and this finished product of extrusion from this mixture.Residue (so-called " bean dregs) (ochara) mainly as the high protein animal feed.

Except protein, soybean also comprises a kind of trypsin inhibitor, and this inhibitor loses activity the phthalein key disassociation enzyme (trypsase) of human body, thereby makes human body be difficult to maybe can not absorb and be benefited from the contained protein of soya drink.Yet people know that trypsin inhibitor is very responsive to heat.Thereby, by in the heat treatment that is raised under the sufficiently high temperature, be easy to make its destruction or lose activity.For fear of taking in active trypsin inhibitor and making the deactivated respective risk of trypsase, the method synthesis of traditional production soya drink is with the heat treatment that inhibitor is destroyed.For example, in hot water, mix or before consumption is drunk, whenever can heat this final mixture.

The conventional production methods complexity is difficult to adapt to industrial production, also needs the equipment of complicated costliness, is directed at high cost of investment.The shortcoming that exists in the prior art method is that also these goods are perishable.For itself, soybean is very inresponsive to storing, in case but defilming soybean or crushedly will produce surprising variation.And soybean comprises some material, if can not correctly handle, its end article will produce peculiar smell.

In prior art, possess the technical measures that reduce this peculiar smell, yet, need the high money cost of establishing, need more complicated flow process on the whole.

Therefore, formerly have in the technical field, need a kind of commercial run of producing soya drink, this method does not exist conventional production methods to have various deficiencies and shortcoming.

An object of the present invention is to satisfy these requirements, according to commercial scale, propose a kind of method that is easy to produce soya drink, this method need not high cost of investment and complicated process equipment, and meanwhile, these goods have excellent local flavor and storage performance.

By adopting following place of matchmakers disclosed method, utilize soybean peeling, that pulverize, adopt the present invention, this purpose and other purpose all can reach.Owing to after peeling, utilize whole grain soybean, except having above-mentioned advantage, will obtain higher protein content.Compare with 70% maximum that the method for above-mentioned removal bean dregs can reach, approximately 90% of total protein content be extracted.

Below, with reference to the accompanying drawings, introduce the present invention more in detail.In the accompanying drawing;

Fig. 1 is on the basis of soybean powder, the flow chart of production soya drink of the present invention;

Fig. 2 is the flow chart that is prepared the soybean powder by soybean.

Fig. 1 represents 6 the different consecutive steps (10-15) in the inventive method.These steps can merge each other, but take to represent respectively and explain at this paper.

In step 10, soybean powder and water mix.Be intended that and make the expansion of soybean powder, to be convenient to making its order levigate.The ratio of water and soybean powder is variable, but in this example, is made as 1/3rd soy meals, 2/3rds water.This ratio is calculated according to weight.Incorporation time is decided by temperature, and the temperature optimum range is between 60～70 ℃, and is the highest 90 ℃.In this state, incorporation time 10～15 minutes is enough.

This mixture imports a grinding mechanism (preferably colloid mill) then.In this purpose be guarantee thoroughly to mix and with the soybean powder be milled to into suitable particle size size so that further levigate in homogenate.

In step 12, mixture is heated to and remains on 85-90 ℃, continues 30 fen second month in a season.Mixture can be diluted so that with pump operated or the like.Heat treatment has 3 purposes, promptly destroys heat sensitive trypsin inhibitor or it is lost activity, the purpose that reduces peculiar smell and be used for the microorganism aspect.Before heat treatment,, make when temperature reduces that they begin to sprout by the spore that raw soybeans generates.The spore of these sproutings is thereafter in the UHT(superhigh temperature) eliminated in the process handled.

In step 13, mixture is cooled to 10-15 ℃ and interpolation serum or other batching.This mixture must remain under this low temperature, continues minimum 2 hours.In retention time, the growth of above-mentioned spore takes place at this section.

In step 14, homogenize and the UHT processing.This homogenizes to the final levigate of even distribution that makes raw material and soybean powder all is necessary.UHT handles the spore that kills all bacteriums and sprouting.

The goods that UHT handled are in charging into by the consumer packages of making through the encapsulating material of sterilization at last under the aseptic state.

The consumer packages of sterilization is preferably made by the packaging material of layering, this class material has the outer paper bearing bed, the waterproof cladding layer of thermoplasticity (ideal material is a polyethylene) and be clipped in aluminium foil between plastics cladding and the bearing bed makes the packaging part high-seal, light tight and oxygen.Even when soybean product the time has some peculiar smell in encapsulation, through after the short relatively waiting time (ten days), this peculiar smell can reduce in the packaging part of being made by this encapsulating material.Therefore, this packaging part does not have peculiar smell and soybean product very favourable with excellent shelf characteric to what adopt that method of the present invention produces.

Prepare soybean powder (soybean peeling, that pulverize) according to mode shown in Figure 2.In step 20, to the raw soybeans sorting, be not inconsistent the soybean of standard, sandstone is disallowable.After sorting, soybean is heated in hot-air, so that its moisture is reduced to 5-7%.

In step 23, defilming soybean and dry grinding.

In step 24, soy meal is encapsulated in the polybag and before producing soya drink and is stored in the polybag always.

In some cases, making soya drink add calcium strengthens and may suit.Once thought in the past that it was impossible or in other words making soya-bean milk add that calcium strengthens, and is only possible when having only pH value between 4～4.5 before heat treatment.In test, consequently because short grained precipitation makes this soybean product deposition occur, this precipitation is the solids shape, and bad sensation (oroganoleptic) is arranged.A kind of stable in order to obtain, the calcium that adds of homogeneous is strengthened soya-bean milk, also must further use the big high dense stabilizing agent of cost, and this just raises cost and therefore makes this goods lack attraction at economic aspect.

According to the present invention, soya-bean milk can add the calcium reinforcement and can not produce the problems referred to above, and this is will realize with the salt that soy meal mixes by adding in water.A certain amount of trisodium citrate and tripotassium phosphate add in the water.This ratio is decided by the concentration of soybean protein and Creta Preparata, also is decided by heat treatment.For a kind of beverage of being made up of about 50% serum, 1.5% soybean protein and 3.0-3.5% Creta Preparata, the concentration of trisodium citrate should be 1.5%, tripotassium phosphate (K ₃PO ₄) concentration should be 1% (when all the other compositions such as serum and vitamin also will add) before the encapsulation, add calcium lactate.

Adopt this method, the mixture of about 50% plain chocolate and 50% soybean protein (or soybean and other vegetable protein), the concentration of calcium is approximately approaching or surpass every liter of 1000 milligrams of calcium, and it can be compared with milk.

Therefore, by above-mentioned introduction clearly, the present invention has solved problem relevant with conventional art, preexist and shortcoming effectively.Particularly, the present invention makes it to have the calcium fortified soya drink of excellent local flavor and shelf characteric according to industrial-scale production, does not use expensive, complicated process equipment and have, and need not expensive additive, and this all is necessary in the past.

Not will be understood that the present invention only is limited to content represented on above-mentioned introduction and the accompanying drawing, a lot of changes that may make do not break away from the spirit and the scope of claim.

Claims

1, a kind of production and preparation are distributed, and have the method for the soya drink of excellent local flavor and shelf characteric, and soybean is mixed with water, it is characterized in that, soybean peeling, that pulverize is as raw material.

2, the method for claim 1 is characterized in that, mixing with water is to carry out under 60-70 ℃ or higher temperature, but the highest under 90 ℃.

3, method as claimed in claim 1 or 2 is characterized in that step is as follows:

A) mixture of soybean levigate water and peeling, that pulverize;

B) under 85-90 ℃, soybean peeling, that pulverize mixed with water heat-treat;

C) mixture is cooled to 10-15 ℃ of also interpolation batching and is used to produce the selected batching of soya drink with other;

D) mixture of cooling is homogenized;

E), make mixture carry out last heat treatment in order to sterilize;

F) will homogenize, the suspension through sterilizing is encapsulated in the consumption packaging part, and this packaging part is through sterilizing or making by the encapsulating material of sterilizing.

4, the described method of any one claim as mentioned above, it is characterized in that: this soya drink is encapsulated in the consumption packaging part of being made by the layering encapsulating material, it is by outer paper or cardboard bearing bed, and thermoplastic liquid-tight cladding and the aluminium foil that is clipped between interior thermoplasticity cladding and the bearing bed are formed.

5, as the described production method of above-mentioned any one claim, soybean peeling, that pulverize is as raw material, and it is characterized in that: step is as follows:

A) in the raw material by undressed whole grain soybean, sorting is also rejected soybean, sandstone or other impurity that is not inconsistent standard;

B) dry qualified whole grain soybean makes moisture reach 5-7%.

C) make drying defilming soybean and

C) the whole grain soybean of the levigate peeling of usefulness dry grind process.

6, method as claimed in claim 5 is characterized in that, before the described method of any one claim was used as raw material in according to claim 1-5, soybean encapsulation this peeling, that pulverize also was stored in the plastic packages.

7, as the described method of any one claim among the claim 1-5, produce calcium fortified soya drink, it is characterized in that, with before soybean peeling, that pulverize mixes, water is supplemented with trisodium citrate and tripotassium phosphate; This mixture is supplemented with calcium lactate in the operating procedure of order.