DE102007015219A1 - Preparation of a soy milk or a drink based on soy, useful to prepare e.g. tofu, comprises soaking the soy beans, grinding the soybeans to a puree, separating the soy puree into soy milk and okara, and deodorizing the soy milk - Google Patents

Abstract

Preparation of a soy milk or a drink based on soy, comprises (a) soaking the soy beans; (b) grinding the soybeans to a puree; (c) separating the soy puree into soy milk and okara in a centrifugal field; (d) implementing the steps (a) and (b) and preferably (c) at 0-40[deg]C, which is suitable for the extraction of native proteins; and (e) deodorizing the soy milk, in order to reduce the bean flavor.

Description

The The invention relates to a process for producing a soymilk.

The The invention relates in particular to a process for the preparation of a Soy milk, in which, from a qualitative organoleptic point of view a better product is produced and / or a product that has an improved one Yield in terms of protein content of soybeans. Furthermore, this method can be native Proteins are obtained, which in the further processing to Tofu and other proteinaceous Positively impact products.

To the The technological background is first on the following literature referenced: tofu & soymilk Production, 2nd edition, Shurtleff & Aoyagi, ISBN 0-933332-14-9 (C) (1984); Handbook of Dairy and Dairy Technology, 2nd edition, Herrmann et al. ISBN 3-7862-9071-8 (2000); Food- and bioprocessing dairy technology, Kessler H.G., Verlag A. Kessler, PO Box 1538, D-8050 Freising (1988) and industrial project GEA Wiegand GmbH, D-76275 Ettlingen, evaporation technology (2005).

One generic method is from SHURTLEFF W. et al .: The Book Of Tofu (1984) Chapter 5: Principles of Tofu & Soymilk Production, pp. 115-131 known. In this process, soybeans are first used for some Hours - preferably more than six hours - with Water, preferably about the temperature of the ambient air has (or slightly cooler in summer and warmer in winter is) soaked and ground. The scored by cold extraction Soybean is separated into soymilk and okara. After this separation the soymilk is heated. The script also describes when using water with a higher temperature of e.g. 55 ° C the soaking time can only be 1 to 2 hours.

The FR 2 578 396 suggests soybeans soaking in water at a temperature of 15 ° C to 30 ° C for 6 to 12 hours, grinding them and separating them into two phases.

The US 2006/0062890 A1 suggests Soak soybeans in degassed water at 4 ° C, grind them and then by filtration a separation of the pulp in Okara and water make.

In the U.S. 3,728,327 The soybeans are soaked, homogenized and then separated in a centrifuge in soy milk and okara. The protein contained in the soymilk is further concentrated by reverse osmosis.

The prior art is further the EP 0 883 997 A1 in which soybeans are soaked in 5 ° C warm water for 20 hours to obtain native protein and then subjected to a separation step for separating the soymilk. The soymilk is not intended for consumption but for further processing to obtain various value products.

Out The Asian region also produces soybean milk for the production of a drinkable product (soymilk) and for processing the soymilk to tofu, concentrates, isolates and the like Known products using the following process routes: The soybeans be over a period of 16-24 Hours with cold water, soaked at temperatures around 25-20 ° C. Then the soaking water is discarded and then under Grind the addition of water very finely. This sojamaische is on temperatures from 90 to 95 ° C heated, kept hot for different lengths at this temperature and over a sieve surface separated into soy milk and a solid mass (okara). The soymilk is for the human nutrition as a drink or used for further processing to tofu. Okara is a waste product for animal nutrition.

It Methods are also known in which after the cold soak The beans are ground for up to 24 hours at 20-30 ° C become. This is followed by heating to about 95 ° C to the enzyme Inactivate lipoxydase. This enzyme is undesirable for the training Bean taste responsible. Furthermore, a heating for the inactivation the trypsin inhibitors required.

In Lately, methods have been developed which are continuous Enable and process a higher one protein yield than the traditional methods involve. In particular, here are the procedures "Vita Soy, Buhler and Cornell "too mention.

A process description adapted to the current state of the art can look like this:
Soybeans are treated with water at about 90 ° C to 95 ° C for 5-15 minutes, taking on this soaking time can also be partially waived. Thereafter, a hot grinding takes place. After a two-stage grinding process, heating is carried out to inactivate the enzymes (lipoxydase and trypsin inhibitors) and then separation by means of a decanter at temperatures between 80 and 90 ° C. The resulting Okara is again mixed with hot water. This is followed by a second decantation at these temperatures to improve the yield. Thereafter, the soya milk produced after the second decantation is mixed with the soya milk obtained from the first decanter and fed to a deodorization. This deodorization involves heating to temperatures of 95-145 ° C followed by a sudden release in vacuum tanks. This eliminates unwanted flavors, which are responsible for the formation of the lipoxydase, while also the trypsin inhibitors can be partially inactivated. This heating can also be done before decanting. Thereafter, the product is pre-stacked hot or cold, then sterile to fill it via a UHT heating system or to use for tofu production.

Basically to note in these methods that in the known methods for the production of a soymilk, a denaturation of the native proteins (Protein) done and over the said deodorization step is not an optimal reduction of the bean flavor is achieved.

to Yield improvement is here during the milling process of pH of the solution above pH 7.0 - predominantly with sodium bicarbonate - raised, whereby the solubility the protein is improved. Mainly, for health reasons subsequently in the storage tank a pH value adjustment under pH 7.0 with an organic acid, due to the addition of acid a local acidification of the Product resulting in partial precipitation of proteins.

In front In this background, it is the object of the invention, the generic method continue to develop so that while maintaining a continuous Process in the simplest way, an optimal soymilk - or a drink made from soya or soya - received which is also for the further processing to soy products improved properties having.

The Invention solves this object by the subject of claim 1.

advantageous Embodiments that also solve other subtasks are the dependent claims and the sibling claims refer to.

• a) Einweichen der Sojabohnen und
• b) Vermahlen der Sojabohnen zu einem Brei,
• c) Trennung des Sojabreis in Sojamilch und Okara im Zentrifugalfeld,
• d) Durchführung der Schritte a) und b) und vorzugsweise c) bei Temperaturen von 0°C bis 40°C, die zur Gewinnung nativer Proteine geeignet sind;
• e) woraufhin die Sojamilch einer Desodorierung unterzogen wird, um den Bohnengeschmack zu verringern.

According to claim 1, the invention provides a process for the preparation of a soya milk or beverage based on soya, this product being obtained by the following process steps:

• a) soybean soaking and
• b) grinding the soybeans into a pulp,
• c) Separation of soy milk in soymilk and okara in centrifugal field,
• d) carrying out steps a) and b) and preferably c) at temperatures of 0 ° C to 40 ° C, which are suitable for obtaining native proteins;
• e) whereupon the soymilk is deodorised to reduce the bean flavor.

To Claims 2 and 3, the soybeans in steps a) and b) preferably soaked at temperatures of 2 ° C to 40 ° C, especially 2 to 20 ° C. and ground.

It is appropriate that the soybeans in step a) a continuous process can be soaked.

Preferably the soybeans in steps a) and b) are degassed with water and / or ice water soaked and ground.

It is also appropriate if the soybeans over a period of less than 60 minutes, preferably one Period of less than 30 min, to be soaked.

The won Okara can be mixed with water and / or soymilk become. The okara mixed with water and or with soy milk can be further subjected to a further intensive mixing.

Preferably intensive mixing with a colloid mill or an emulsifier.

It is particularly beneficial when separating the soybean into soymilk and Okara in the centrifugal field, in particular with a separator and / or a solid bowl centrifuge he follows.

Prefers be used in the entire process to deodorization for the production a soymilk temperatures below 90 ° C, especially below 70 ° C, preferably below 40 ° C respected.

Especially Preferably, the deodorization takes place by means of a thermal process, in particular such that the bean taste is reduced, wherein under atmospheric Pressure temperatures of 98 ° C up to 103 ° C be respected.

Especially Preferably, the deodorization is further carried out by means of an evaporation process.

Further Preferably, the deodorization is carried out by means of a de-aromatizing plant.

To In a further preferred variant, heating takes place before Deodorization by direct steam, especially with food grade Direct steam.

To Another preferred variant is carried out before heating with Direct steam over a preheat a heat exchanger.

Especially Preferably, the preheating is carried out up to 45 ° C, preferably up to 50 ° C.

To In another variant, the heating of the soymilk with Direct steam over a period of less than 180 seconds, preferably less than 120 sec and most preferably less than 60 sec.

Especially Preferably, the heating of the soymilk with direct steam until to a temperature of max. 110 ° to 140 ° C, preferably up to 110 ° C up to 130 ° C and most preferably up to 120 ° C to 125 ° C.

Prefers the deodorization also takes place by means of an evaporation process, in which the steam volumes amount to at least 1.5 kg of steam / kg of product.

It is appropriate that in the deodorization first heating according to claim 22 and then cooling to preferably 85 ° C.

It is also advantageous if in the deodorization a relaxation in the evaporator system up to 45 ° C, preferably up to 40 ° C he follows.

To a further variant, the relaxation is carried out in a falling-film evaporator.

To Another variant takes place during the relaxation of the higher temperature to the low temperature a nebulization by a shower-like Entry head in a vacuum container, wherein the gas to be degassed Product preferably not or substantially not with contact surfaces in Touch comes.

It is also appropriate if subjected the soymilk to UHT (ultra-high temperature) heating, during which not homogenized aseptic area.

Preferably is activated during UHT (ultra-high temperature) heating by pressing more than 200bar and with a subsequent direct UHT heating achieved a cavitation effect, which is a crushing of fat globules leads.

It It is conceivable that a one- or two-stage homogenization takes place.

It is also advantageous if the obtained soymilk by means of a spray tower at product temperatures below the denaturation of soy proteins is dried.

Preferably found during spray drying Product temperatures below 80 ° C Application.

Although a soaking or deodorizing are known per se. But it has not been recognized so far the particularly advantageous combination of soaking with cold water of the specified temperature range, preferably over a short period of time, the subsequent separation in soymilk and okara and deodorization, preferably under the boundary conditions of the dependent claims, whereby at the same time a significant reduction of the bean flavor as well as a good Protein content in the soymilk is achieved. Soymilk is a soy-based drink commonly referred to in the English-speaking world as "soymilk".

About one special Entaromatisierungsverfahren, preferably by means of a Falldown evaporator, become unwanted odors and flavors eliminated.

It are also chosen by the Process steps / temperatures native proteins obtainable, the during processing to tofu and other protein-containing Products are suitable. additional is to be noted as positive that the inventively produced Soy milk has a significantly reduced bean flavor (which in some Regions unwanted is).

To a variant of the method according to the invention it is possible about ultrafiltration or other separation methods to produce native protein, wherein a optimized technology for the production of soy protein concentrates and / or isolates and other protein products is possible.

With The method can also be a soybean powder with a high proportion of not denatured protein become. Here, for example, in a spray drying in the temperature range of 180-200 ° C drying temperature a product temperature of 70 to 80 ° C achieved in which the present native proteins do not denature become. about this way can be a low heat soybean powder or a medium heat soybean powder with specific functional properties are obtained. Dependent on the product heating takes place a little (low-heat) or a mean denaturation of the proteins of 40-60% (medium-heat) For the shelf life extension the soymilk can thermally treat them with a direct UHT heating process become. Preferably, this is a direct UHT heating system used in the on the basis of crushing the fat globules a homogenization in the aseptic area takes place.

These Plant design was sterilized by the dairy industry taken from drinking milk. This process step is achieved in addition to sterilization, that a creaming of the milk fat occurs with a time delay. In this shredding, the milk fat globules are of a medium Diameter of approx. 20 μm crushed to a mean diameter of 1-3 microns. Another Shredding is not done, otherwise the oil oiled out what an oily one Layer on the cow - drinking milk would result. In this process pressures are used up to 200 bar, with a two-stage homogenization in the dairy industry, first at about 200 bar and afterwards at 1/3 to 1/4 of the aforementioned main pressure.

These two-stage homogenization is advantageous because in a single-stage Homogenization at e.g. 200 bar in the thus treated and bottled drinking milk an agglomeration of the milk fat globules takes place. These agglomerates can an order of magnitude up to 400 μm to reach. At this magnitude that would be Grease the milk very strongly and add a layer of fat in the milk Make up drinking milk. In a two-stage homogenization in the Dairy industry at a downstream Homogenisierstufe of About 70 bar will smash these agglomerates, so this diminished creaming is achieved. An oiling of the product is here not given.

at A sterilized soymilk is the problem with the fat globules also in that these during of storage tend to cream. This is obvious, that in dependence from storage time to the surface of the filled, sterilized Soymilk show fat flakes (fat protein agglomerates) that are undesirable.

It should be noted in this process that steam is injected into the product during direct heating. As a result, a cavitation effect is achieved, which corresponds to a homogenization of about 70 bar. The process of direct UHT heating in the dairy industry involves first steam injection followed by relaxation followed by two-stage homogenization at the above pressures. If, during the direct UHT treatment of milk, homogenisation takes place before heating, overuse of the fat globules would result, with the result of oiling out. It should be noted that the homogenization after the UHT treatment in the cow's drinking milk must be done in the sterile area. As a result, an aseptic designed homogenizer is required, their sterile operation always be guaranteed.

at The treatment of soy milk has been shown in our experiments that crushing the fat globules before a direct UHT heating by a two-stage homogenization is advantageous. As a result, the already crushed fat globules due to the cavitation effect of direct UHT heating even further crushed, but in contrast to cow drinking milk no Ausöleffekt was apparent and the aforementioned Fettflockenbildung not observed could be.

Of the Another advantage of this method is that a sterile designed homogenizer is not required, resulting in cost advantages not just on the investment side.

at We have found no extermination phenomena here can.

The Soy milk or soya base can be excellent for making tofu, Protein concentrates, Isolates and similar Products are used, including for the production of low-heat and medium-heat soybean powder.

The Process for the preparation of a soymilk with an improved protein yield includes a part or all the method steps specified in claim 1 and the subclaims, where the temperatures used are below the denaturation temperature the soya proteins lie. Native proteins can be obtained here be that for further processing into tofu, protein concentrates, isolates and the like Products as well as soya powder due to their functional properties are of interest. The combination of different process steps, in which the resulting soybean is at temperatures below the Denaturierungstemperatur not from soy protein only for taste reasons treated an improved yield while improving the color.

Of the Use of a deodorizing concentration system using allowed by direct steam continue to improve the taste of the final product.

following the inventions are based on embodiments with reference closer to the enclosed drawing described. It shows:

1a , b is a subdivided flowchart of a method according to the invention;

2 a flowchart of another method according to the invention;

3 . 4 schematic representations of sections of an extruder for use in a method according to the type 2 ;

5 a table for the procedure of 2 ,

At the page break the 1a and 1b the process steps are labeled A, B and C. Here, the individual process steps have been provided with numbers, so that this process flow diagram is easier to understand.

The delivered soybeans ( 01 ) are cleaned in a mechanical system and undesirable adhering particles such as clods and stones or other foreign substances removed. ( 02 ) The soybeans are treated in a continuous process with cold water ( 03 ) to optimize the milling process. After soaking, the soybeans are washed. ( 04 Soaking and washing are already eliminating unwanted flavor from soybeans and reducing activation of lipoxydase (bean flavor). The washing water is discarded.

Such cleaned and soaked beans are mixed with cold and advantageously softened water ( 05 ) fed to two grinding stages. At the same time, the pH in this bean / water mixture is adjusted above 7.0 in order to improve the protein yield. At the same time, an already treated soymilk is preferably added to the water / bean mixture in order to achieve an optimum liquid / bean mixture for the milling. ( 05 )

This water / soy milk / bean mixture with a temperature of about 15 ° C is a perforated disc ( 06 ) and colloid mill ( 07 ) and decanted at this temperature. ( 08 ) Obtained here we have two components: a soymilk I (B) and Okara I (soybean residues, C).

The Further treatment of this Okaras I will be explained later.

The of the decanter ( 08 ) soy milk I is preheated to 45 ° C for energetic reasons ( 09 ) and with direct steam ( 10 ) Was heated at 125 ° C. for 2 minutes and kept at this temperature for 2 minutes. ( 11 ).

This heating is done to inactivate the lipoxydase whose activity is responsible for the negatively perceived bean taste. Subsequently, the product of a special Entaromatisierungsanlage ( 12 ), in which, however, similar to an evaporation system in this case unwanted odors and flavors are removed from the soymilk. This vacuum treatment takes place up to temperatures of 50 ° C. Thereafter, the product with ice water ( 13 ) cooled to 4 ° C and in a tank container ( 14 ) pre-stacked. In this storage tank, the appropriate protein content adjustment is made to the desired final protein content of the final product and a pH correction for organoleptic reasons. In this stacking tank may continue to aromatize in the direction of vanilla or cocoa, before this product passes through a heating for filling.

The resulting Okara from the first decanter ( 08 ) is used for a protein yield improvement as follows.

The Okara is filled with water ( 15 ) and, if appropriate, again adjusted to a desired pH, heated to 45 ° C. ( 16 ) and in a further process step - eg in the further grinding stage ( 17 ) - homogeneously mixed. In this case, the heating can also take place before the grinding. In this way, we achieve a further dissolution of native protein from the cell structure of the already grinding soybeans of steps 06 and 07. Subsequently, this product is mixed with direct steam ( 18 ) is heated to 125 ° C, for example, over a heat holding time of 2 minutes ( 19 ) to achieve sufficient inactivation of the lipoxydase. This heating continues, therefore, to avoid in this process microorganism propagation.

The thus heated product is cooled to a temperature of about 40-95 ° C ( 20 ) and optionally further tempered; if necessary via a heat exchanger 21 ; operated with cold or warm water, depending on the pre-treatment temperature, in order to reach a second decanter stage ( 22 ) in soy milk 2 and Okara I to be disconnected.

This okara can be cooled ( 23 ) and further processing / use. The soymilk 2 is cooled ( 24 ) and as a partial stream predominantly when grinding the cleaned and pre-soaked beans ( 05 ) used.

This soymilk 2 but also directly to the Okara of the first decanter stage ( 15 ). Here, a protein yield increase is achieved for the known reasons.

at It is still of interest to process soybeans, native Proteins for the production of tofu and other products such as Soy protein concentrates and similar To win products. It is desirable here, the interesting functional properties of the soy proteins to be used at native proteins as opposed to denatured proteins are. In order to gain native proteins, a heating must be done over the Denaturation temperature of the proteins are excluded. This takes place in the process of single-stage decantation, but where only one protein yield in the order of magnitude of 60%.

If the 2nd decantation without the treated heating, a yield increase on the protein side by another 15% is realistic. Here, the procedure of ( 08 ) above 15 . 16 . 17 . 18 . 19 . 20 and 21 used without temperature increase or it eliminates the process steps 17 . 18 . 19 . 20 and 21 ,

For microbiological reasons, it may still be of interest to follow the process steps 16 . 17 . 18 . 19 , and 20 to use, since it is in this cycle 05 . 06 . 07 . 08 . 15 . 16 . 17 . 18 . 19 . 20 . 21 . 22 and 24 an accumulation of microorganisms and increased lipoxydase activity can give. With a short-term heating below the denaturation temperature of the soy protein to 100 ° C by means of the components 16 . 18 . 19 and 20 This problem can be solved.

It makes sense to use the heat exchanger ( 21 ) to temper the product appropriately depending on the destination. For example, it is decanted at 10-30 ° C. Furthermore, it is with the heat exchanger ( 21 ) possible to carry out a decantation in the temperature range between 10 and 30 ° C and in the range between 70 and 95 ° C.

The The problem of lipoxydase is in the production of a soymilk for the production of e.g. Tofu and other products where whey accrues, as secondary consider. In the precipitation go of the soy protein In this case, the resulting by means of the substance reactions of lipoxydase undesirable Odors and flavors in the whey over and remain largely not in the final product.

Out microbiological reasons In this product group, preferably a short-term heating takes place, especially at temperatures between 71 and 80 ° C over a period of preferably 45 to 12 seconds, the denaturation of soy protein almost excludes.

• – kalt einweichen, (Eiswasser, möglichst enthärtet)
• – kalt vermahlen,
• – kalt dekantieren

ersichtlich, wobei eine Temperatur vorzugsweise unter 70°C, insbesondere unter 40°C eingehalten werden kann (gekennzeichnet im Verfahrensdiagramm mit „1").In the process according to the invention, neither a thermal treatment nor a pH correction for the provision of soy milk to tofu and other products. This is from the process sequence

• - soak cold, (ice water, preferably softened)
• - cold milled,
• - decant cold

it can be seen, wherein a temperature can be maintained preferably below 70 ° C, in particular below 40 ° C (marked in the process diagram with "1").

To in the prior art, the beans are soaked at 15 to 25 ° C, until they absorb a water in the ratio of beans / water 1 to 2.2 and 1 to 2.5, respectively. This soaking process includes a discontinuous procedure, since this time from 8 to 24 hours needed become.

For a continuous Working method would be a much shorter one Soaking time required or a waiver of the soaking process.

The inventive method includes a soaking time of up to 30 minutes, which in contrast can be designed continuously to the known methods. It is known that soaking a reduction of Dry matter due to the transition carbohydrates into the wash water. This process is desirable, because of this, a slight taste improvement of soy milk results.

Further becomes protein solubility that enhances a valuable condition of the functional property of proteins.

Farther is of procedural parameters of interest, a water absorption to achieve the beans in a cold grinding, since this is the Grinding process with a perforated disc and colloid mill allows or is relieved.

Experiments showed that even a slight water absorption of the beans has a beneficial effect. This water absorption is evident from the following experiment: beans wetted with water Residence time in a water bath at 25 ° C Weight of beans in kg 0 min 100 10 min 128 20 min 138 30 min 142 60 min 156 7 hours 186 24 hours 233 Residence time in a water bath at 8 ° C Weight of beans in kg 0 min 100 10 min 123 20 min 127 30 min 130 60 min 143 7 hours 187 24 hours 221

The this water absorption in the period of 5 to 40 minutes, preferably 10 to 30 min is sufficient to a perfect grinding over a Perforated disc mill and a colloid mill to enable.

Without Soaking would the mills are too heavily loaded, with a clogging of the mills occur can.

Further In the process, the temperature of the soaking water was set to 2 up to 5 ° C reduced. In this case, the activity of lipase is largely switched off. In the following process steps we have the temperature is also reduced to the stated range in addition to native proteins a product with almost no bean taste to obtain. The water absorption achieved is sufficient consider.

The inventive method let yourself further optimize by optional process steps.

In the method according to the invention so far, due to the one-time decantation in the cold state, there is no optimization of the protein yield. It was therefore the resulting Okara after the first decanter ( 08 ) are added with water and adjusted to the known pH to over 7.0 to improve the yield, whereby this pH value adjustment can be dispensed with.

The product obtained was decanted in a test at temperatures of 2 to 30 ° C with a decanter - a solid bowl screw centrifuge. In a further experiment, this rediluted okara is heated over a further heating stage and at high temperatures a second downstream decanter ( 22 ). (see attached)

at These experiments were a soybean (mash) on the protein yield studied at different process steps.

• a. bei Temperaturen um 20°C
• b. bei Temperaturen um 90°C

vermahlen. Diese Sojamaische wurde bei Temperaturen „kalt„ (25–30°C) und „heiß„ bei Temperaturen um 90°C dekantiert. Das dabei anfallende Okara, Versuche IV, V, VI, VII und VIII wurde mit

• – Wasser bzw.
• – Wasser + Sojamilch

vermischt und wiederum „heiß" bzw. „kalt" in einer zweiten Stufe dekantiert.As a starting material we used a soybean, in which the soybeans had a protein content of 39.9%. These were

• a. at temperatures around 20 ° C
• b. at temperatures around 90 ° C

ground. This soyama was decanted at temperatures "cold" (25-30 ° C) and "hot" at temperatures around 90 ° C. The resulting Okara, Experiments IV, V, VI, VII and VIII was with

• - water or
• - water + soy milk

mixed and again decanted "hot" or "cold" in a second stage.

The Use of a soy milk from the first decanter should show whether for procedural reasons This makes sense without any significant yield reduction is available.

The experimental arrangements were as follows:
Experiment I: cold grinding - cold decanting
Experiment II: cold grinding - hot decanting
Trial III: Hot Milling - Hot Decanting
Trial IV; Okara from trial I
Experiment IVa: Dilute Okara only with water and decant cold
Experiment IVb: Dilute Okara with soy milk I and water and decant cold
Attempt V; Okara from trial II
Trial Via: Dilute Okara only with water and decant hot
Experiment Vb: Dilute Okara with soy milk II and water and decant hot
Trial VI; Okara from the trial III
Experiment VIa: Dilute Okara only with water and decant hot
Trial VIb: Dilute Okara with soy milk III and water and heat
decant

The Evaluation of these experiments gave the following yields, once with the determined protein content in the soymilk and on the other hand with the protein content in the achieved okara were calculated. It should be noted that the determined Yields of the "Okara" afflicted with errors are. It was very difficult, the accumulating amounts of Okara at the exit from the decanter, so that the experiments on the Calculation "soy milk" relevant are. The completeness but half the results with the "Okara" are also listed.

For another Yield improvement, we have the mixed with water Okara with a colloid mill dispersed to further leach the protein from the destroyed cell to reach.

This resulted in the following experimental arrangement:
Experiment VII: cold grinding - cold decanting
Dilute Okara from Trial I with water
Dispersing - decanting, second stage "cold"
Experiment VIII: Hot Milling - Hot Decanting
Dilute Okara from Trial III with water
Dispersing - decanting "hot"

The the results obtained are summarized in the table below caught.

• – bei einer einstufigen Dekantierung von einer Sojamaische Proteinausbeuten von 62 bis 72 % erzielt worden sind. Hierbei wurde die angelieferte Sojamaische (kalt und heiß vermahlen) kalt und heiß dekantiert,.
• – bei dem Verdünnen des Okara mit Wasser und Sojamilch Proteinausbeuten von 69 bis 80 %
• – und bei dem Verdünnen des Okara nur mit Wasser Proteinausbeuten von 79 bis 84% erreicht wurden.

The experiments showed that

• - have been achieved in a one-step decantation of a soybean protein yields of 62 to 72%. Here, the delivered soyama (cold and hot milled) was cold and hot decanted ,.
• - when diluting the okara with water and soymilk protein yields from 69 to 80%
• - and in the dilution of the Okara only with water protein yields of 79 to 84% were achieved.

The best results - too considering the color of the obtained soymilk - were in the trials Achieved VII, IVa, VIa and VIII. This includes when cold grinding the beans a two-fold decantation with a re-dilution of the Okara with water, a cold or hot decantation at the 2nd stage with an additional Treatment by means of a colloid mill of the re-diluted Okara.

To the assessment of the color of the obtained soymilk should be noted that the assessment according to the "Karlsruher Test scheme "took place (Grade 9 best color, grade 1 very bad color with the corresponding gradations).

The Method can also be designed such that the heating for protein yield on the one hand and on the other hand for inactivation the trypsin inhibitors are made. About this heating stage is achieved a protein yield / optimization, which combined Procedural steps - native Protein / denatured protein - im Context must be seen. The second heating can by means of a plate / tube heat exchanger respectively. However, heating via a direct steam injection is advantageous, since this results in an effective inactivation of the lipoxase.

The Steam injection can be from thermal engineering establish also a preheating up to 50 ° C via heat exchanger include.

at In the previous process, the heating takes place with direct steam preferably 140 ° C. The thus heated milk is fed to a simply designed evacuation vessel, wherein in the negative pressure an immediate cooling up to 90 ° C he follows. This vacuum treatment includes a desired partial Dearomatization.

at the method according to the invention the resulting soymilk of decanter A or B is preferably in the plate heat exchanger preheated and with direct steam e.g. heated up to 125 ° C or up to 140 ° C, wherein for inactivation of the lipoxase time / temperature correlation analogous to an F-value calculation of up to Fo value = 30 should. The Fo value is an index of heating to kill Microorganisms. For a Fo value of 10, it can be assumed Be sure that all the relevant germs have been killed in the product are.

These Heating can be done in a nozzle system with a direct steam injection in a pipe system, their surface from the outside chilled becomes.

After that takes a very gentle Entaromatisierung with a cooling at 90 ° C to 40 ° C over a Downdraft evaporator (system for obtaining a large surface area) with the result, that over the Downdraft evaporator a much larger surface with extended Life. Here, for example, to be dearomatized liquid abandoned on heating pipes to afterward as a thin film on the interior walls to get downstairs.

By an external heating the liquid film starts from the tubes to boil while partially evaporating, with a continuous slow evaporation process takes place. This undesirable odor and eliminates flavors, i. is an unwanted bean taste in the final product hardly or no longer perceptible, that to a qualitative Advantage regarding the taste against the previously known method leads. Here you can However, other Entaromatisierungsanlagen be used.

at The known method described so far is a direct UHT Heating system used with a homogenization in the sterile field. As the amount of emulsifier in soymilk much higher than, for example, in consumer cow's milk is, can waive the homogenization in the aseptic area become. In the method according to the invention Homogenization takes place in the non-sterile area before the actual UHT - heating. Here, a cost advantage plant is given, since the homogenizer does not have to be designed sterile.

Especially Also advantageous is the process which is itself inventive according to claim 32 or 33 and according to the subsequent subclaims.

above became a first method according to the invention described. An important consideration in this process the deodorization. In the crushing of soybeans is the Lipoxydase activated, the inactivation temperature is above 80 ° C. To be considered is that the reactions due to the enzyme activity at higher temperatures increase and it results in a bean flavor. This as negative perceived taste consists partly of volatile components, which by a Deodorization mostly can be removed from the soymilk.

The inventive task the other, also independent In turn, the invention to be considered is the formation In any case, to largely avoid this bean flavor.

The Invention solves This object is achieved by the subject matter of claims 32 and 33.

advantageous Embodiments of this invention are the further subclaims 33 ff.

claim 33 provides a method for producing a soymilk, thereby characterized in that the soybeans by means of extruder technology for the recovery of native proteins and flavor enhancement be ground, so that the crushing of soybeans already done in the extruder.

claim 34 also provides a process for making a soymilk, in the soaked soybeans directly using the extruder technology be ground.

Preferably The soybeans ground with extruder technology Water are mixed, forming a pulp.

It is also appropriate if the extruded milled soybeans mixed with water whereupon this mixture is separated into soymilk and okara becomes.

Especially Preferably, the extruder treatment is such that only a slight denaturation of Proteins are given.

With the extruder technology can reduce the bean taste.

in the Extruders are preferably adjusted to temperatures that at least result in inactivation of 90% of the lipoxydase.

Preferably Further, at temperatures in the extruder of 100 ° C to 150 ° C u.a. Used conveyor elements which are a reclaiming Influence regarding a longer one Allow residence time in the extruder.

Preferably the comminution of the beans takes place by means of extrusion in the extruder at over 90 ° C.

Preferably the treatment is carried out in the extruder at 90 ° C-140 ° C to obtain one high proportion of undenatured proteins.

It is appropriate if by reclaiming One of the screw elements as possible high inactivation of lipoxydase while maintaining a high level Proportion of native proteins takes place.

One leaching the proteins are preferably carried out by the process steps soaking, Mixing, homogenizing.

The Comminution by means of homogenization can be one-stage and two-stage respectively.

It It is also conceivable that the comminution of the extruded product done by cavitation.

Preferably to increase the yield on the protein side, a pH increase up to a range of pH 9.

Especially is done for organoleptic reasons a neutralization to a pH of 6.5.

It is also conceivable that before crushing an inactivation of the Soybeans in the non-shredded state by a steam peeling process he follows.

By The use of extruder technology will be a shredding of Beans achieved due to their low thermal load the possibility for obtaining native proteins without bean flavor.

With the extruder treatment is in the extraction of predominantly native Proteins given a taste and color improvement.

through The extruder technology is also a simple way sufficient Inactivation of lipoxydase for the preparation of powdery substances with a high native protein content reached.

By In addition, the use of extruder technology can reduce shredding be designed so that in a preferably very short-term Heating in the seconds range a product is achieved, whereby at a further processing by the process steps according to the invention also a nearly native protein with an increased yield and a reduced bean taste is achieved.

Further Experiments to improve the taste of a soymilk have shown that inactivation of lipoxydase already at the time of treatment soybeans can be achieved.

In this case, beans with a water content of 10% at 140 to 150 ° C in the second range in extruded a twin-screw extruder, wherein a reheating was carried out in the extruder head. In our experiments, we heated the product in the extruder to temperatures around 130 ° C and set a temperature of 150 ° C before exiting the extruder. The product obtained from the extruder had a slightly floury to floury-grained structure after coarse crushing.

The Particle size was here between 10 to 100 μm (Microns) at a relative frequency of 23% in the range between 37 and 45 μm. The distribution curve leaves However, assume that in the larger area up to 100 microns ev Agglomerates acted.

The bulk weight was 500-740 g / l in dependence from the treatment in the extruder. The differences achieved at the bulk density are based on the different amount of addition in the process, wherein at the same time the graininess this intermediate could be adjusted. This product can either further ground and / or mixed with water and bsp. with a colloid mill to be processed further.

at the further processing of this product showed that without further Milling an insufficient protein yield was present. The Coarse shredded product was added with hot water and under pressure 110 ° C in relationship 100 g with 1 liter of water and immediately cooled.

at The organoleptic examination showed that no bean taste occurred in the samples which were cooled immediately after the hot water / steam treatment. A bean taste was clearly noticeable when these samples slowly cooled were. This shows that in the thermal treatment with a Extruder, the enzyme lipoxydase is not sufficiently inactivated although a Fo value was at 150 ° C with a holding time from 1 sec. = 16 already existed.

The further treatment was carried out with the outlined method of cold grinding, in which deodorization was partially omitted since the with the extruder treatment - Lipoxydaseproblematik - scored Soybean had almost no noticeable bean flavor more.

To the decantation was obtained in the "cold treatment" a soybean milk, which due to their low thermal load (Q10 value) one protein denaturation has not experienced in this short temperature effect as is relevant to designate. This product proved to be particularly suitable for tofu production suitable, since in this case a good strength of the final product with a corresponding bright color and a good protein yield resulted.

starting point the further invention is thus the use of the extruder. in this connection is it possible at the same time shredding the beans and heating the beans like that to shape that a substantial inactivation of lipoxydase he follows.

For further We used a co-rotating twin-screw extruder of the Company Berstorff with the denomination ZE 40AX37,5DHT with a Screw diameter of 43 mm and a screw length of 1500 mm, a drive motor of 18 KW with a variable speed of 15 to 300 rpm. The configuration of the screw was under the Aspects of shear action selected with promotional kneading blocks.

in this connection It has been shown that the temperatures in the extruder are significant.

tries in a temperature range of 15-50 ° C in the extruder showed that in the soymilk made therefrom a pronounced bean flavor was present.

tries at 100 ° C, 120 ° C and 140 ° C in Extruders showed that this resulted in a significant reduction of the bean flavor in the soy milk produced from each of the test persons was determined. Here were temperatures around 120 ° C in the extruder of special interest.

at The experiments showed that when using backwater kneading blocks in the extruder at a temperature around 120 ° C in the produced therefrom Soymilk no bean flavor was detectable. But was added nearly same temperature on the backflowing kneading blocks was omitted, the bean made from soy milk produced a bean flavor sensory determined. A certain residence time in the extruder for inactivation lipoxidase elimination of bean flavor - (time / temperature Correlation) is therefore required. At temperatures around 140 ° C could this problem can not be observed.

tries at higher Temperatures, i. above 140 ° C resulted in the soymilk produced therefrom yield losses. Purely optically considered the extruded product was brownish discolored. It could be closed be that a significant protein denaturation took place, which a dissolution of protein the damaged one Cell only conditionally possible was. This was also evident from the soymilk made from it. This showed no typical white Colour. This soymilk was yellowish, brownish and slightly transparent. Alone from this optical perspective can be concluded that an economic dissolution of the protein from the extruded product did not occur.

In the further treatment of the protein yield improvement, the extruded product in water in the ratio of beans to water 1: 9 in other experiments 1: 7 intensively treated mechanically. Here we used a mixing turbine (Ultra Turrax) over a time of 5 to 15 minutes. The "water-extruded bean mixture" was then homogenized at different pressures in several stages and then decanted into beakers by means of a centrifuge The supernatant, the soymilk, was examined for protein content and the protein yield was determined based on the protein content of the beans The organoleptic test in terms of taste, according to the Karlsruhe test scheme. (Best rating = 9, worst rating = 0) The following procedure was used:

at the evaluation of the o.g. Results must be taken into account that centrifugation with a laboratory centrifuge does not give the separation by means of an industrial decanter can be achieved.

Other Experiments showed that compared laboratory centrifuge - decanter a much lower residue is achieved with an industrially used decanter, since the separated residue a higher dry matter having. This reduces the water-soluble protein content in the sediment leading to a higher protein yield in the supernatant leads. Experience has shown that Statement to be made that when using for separation with an industrial decanter, the protein yield in our experiments 20 to 30% higher would lie. Furthermore, it has to be considered that u.a. above the feed rate of a decanter or a centrifuge the Separation phase can be influenced and thus also the separated portion

Further showed in these experiments that triggering the protein from the extruded product should preferably be done with cold water. Especially in the experiments at 120 ° C resulted in this test series a flawless taste. Was the triggering at temperatures around 40 ° C with subsequent homogenization at the same temperature, a bean taste was detectable. Here shows that at the temperature and the selected screw configuration still a residual activity the lipoxydase is present, the negative effects of the use of cold water can be eliminated.

Is maintained in this process, the corresponding temperature of, for example, 120 ° C in the extruder with appropriate screw configuration and for the release of protein from the crushed Cells used cold water, can be dispensed with for reasons of taste on a deodorization.

A further yield improvement in this method can be achieved be that the product to be decanted / separated on pH values adjusted to pH 9.0. As a result, but in the final product a soapy taste is a subsequent neutralization to pH values of 6.8-7.5 is recommended.

The production of a soymilk by the extruder method is described by way of example below:
Soybeans (step 100 ) are directly subjected to an extruder treatment (step 101 ).

Thereafter, a mixing with water and an intensive mechanical treatment by stirring or a stirring phase with a mixing turbine (step 102 ) Homogenization at pressures of 200 bar (step 103 ) This is followed by decanting into a solid and a liquid phase by means of a decanter or separator (step 104 ).

Further treatment of the liquid phase = soymilk or soymilk base in other - in itself per se known - process steps (eg heating 105 ; Cool 106 ; Intermediate storage in a storage tank 107 ; if applicable: pH adjustment and / or addition of water for protein adjustment); if necessary UHT heating and filling (step 108 ).

Further attempts to improve the yield were thus to the effect that the residue (Okara I) were dissolved with water in the ratio 1: 4 parts and centrifuged again (step 109 . 110 ). The total protein yield could be significantly increased.

From the Okara can thus, if necessary, after the addition of water, a mixing and a Ph value adjustment (step 109 ) in another decanter 110 another soybean milk to be separated.

It is advisable to recycle some of the soymilk and shredded beans from the extruder 101 to mix or soy milk directly to the next steps 105 to 108 supply.

This is from the process flow diagram the system can be seen.

at a large-scale We added extruded beans with water. The whole amount here was 400 kg.

For this purpose we used the aforementioned extruder from Berstorff with a temperature profile of max. 140 ° C and the following data:
Throughput: 37.5 Kg / h
Speed: 150 min-1
Specific fill level: 0.375 Kg · min / h
Product quantity: 150 Kg

A preferred configuration of the extruder screw is off 3 seen. The associated temperature profile may be off 4 be removed.

The soybeans were extruded, frozen at -24 ° C and processed after one day, with the product before processing 12 Was stored at a temperature of 5 ° C for hours.

The extruded soybeans were processed as follows:
60 kg beans were mixed with 340 kg water, temperature 12.7 ° C
Mixing in the tank container with a turbine mixer, 15 min (see Analysis Slurry I)
Homogenize at 200 bar, increase in temperature to 18.7 ° C (see Analysis Slurry I)
Decanting in 75 kg of Okara I and 299.5 kg of soya milk base I or soymilk I (see analysis)
Mix 75 kg Okara I with 210 kg water, temp. 13 ° C (see Analysis Slurry II)
Homogenize at 200 bar
Decant in 26 kg of Okara II and 229 kg of soya milk base II (see analysis).
Temperature Okara II 25 ° C

This Attempt resulted in a seizure of Okara at the first decantation I of 75 kg and a soymilk base amount of 299.5 kg.

The second decantation, in which 75 kg of 210 kg of water were added resulted in an attack of Okara I of 26 kg and a soy milk base amount II of 229 kg, the initial amount of Okara I with 210 kg of cold Water was added.

The cont. Performance determination in the second decantation resulted here an output of 110.5 kg soya milk base II and 9.5 kg Okara II in 6 min, calculated on the initial amount of 285 kg this gives one Okara portion of 22.56 kg.

The analyzed samples on dry substance and protein gave the values of the table of the 5 ,

There in such experiments, the losses are relatively high, therefore in terms of the protein yield only an approximate one Value can be specified. Considering the incurred quantities and the sole achievement determination for the accrued Okara II based on the initial amount of 60 Kg values of 23 kg and 30 kg.

With a used soybean amount of 60 kg and a accrued Okaraanteil II of 23 kg was a protein yield of 94% and from 30 kg was a protein yield of 92% achieved.

Taking into account losses that may not have been recorded, a safety margin of 10% should be included. Based on the assumption that this would result in an Okara II share of 33 kg, the protein yield 91%.

Interesting Here was that in the soymilk base no pronounced bean flavor was present. Furthermore, the obtained color of the soymilk base as very whitish to call.

there is taken into account, that the first decanter had a capacity of 600-1200 l / h. The case scored residue by 23%, which was determined with a laboratory centrifuge, could in In the direction of yield improvement, they are still to be optimized.

Farther It should be noted that the performance of the homogenizing plant in the Shredding the slurry went back. If this was 340 l / h in the homogenization of water, this was the power of the homogenizer in the slurry I at 200 Kg / h and at the slurry II at 300 Kg / h. As the homogenizer for crushing the extruded product, due to the occurring cavitation, was used, this result is understandable.

at The present invention is a method in the inactivation of lipoxydase before the actual Process technology is done. This is done via an extruder during comminution the beans have chosen a temperature in the extruder, in which an almost complete inactivation of the Lipoydase takes place. In this case, temperatures are preferably in the extruder from 100 to 140 ° C used. The usual Deodorization for the production of a soymilk, caused by the activity lipoxase Bean flavor is therefore no longer necessary. The same effect can also over a steam peeler carried out with the beans under pressure abruptly to temperatures be heated to inactivate the lipoxydase. A pH adjustment with subsequent neutralization can thereby improve the yield make sense.

Claims (52)

Process for the preparation of a soya milk or a beverage based on soya, characterized in that this product is obtained by the following process steps: a) soaking the soybeans; and b) grinding the soybeans into a pulp; c) separating the soybean pulp into soymilk and okara in the centrifugal field . d) carrying out steps a) and b) and preferably c) at temperatures of 0 ° C to 40 ° C, which are suitable for obtaining native proteins; e) whereupon the soymilk is deodorised to reduce the bean flavor. Process for the preparation of a soymilk according to claim 1, characterized in that the soybeans in the steps a) and b) at temperatures of 2 ° C up to 40 ° C soaked and ground. Process for the preparation of a soymilk according to claim 1 or 2, characterized in that the soybeans in the steps a) and b) at temperatures of 2 ° C up to 20 ° C soaked and ground. Process for the preparation of a soymilk after a the claims 1 to 3, characterized in that the soybeans in step a) about a continuous process can be soaked. Process for the preparation of a soymilk after a the preceding claims, characterized in that the soybeans in steps a) and b) soaked and degassed with degassed water and / or ice water become. Method according to one of the preceding claims, characterized characterized that the soybeans over a period of less soaked for 60 minutes. Method according to one of the preceding claims, characterized characterized that the soybeans over a period of less soaked for 30 min. Process for the preparation of a soymilk after a the preceding claims, characterized in that the obtained Okara with water and / or mixed with soy milk. Process for the preparation of a soymilk after a the preceding claims, characterized in that with water and or with soymilk Okara mixed another intensive mixing becomes. Process for the preparation of a soymilk according to claim 9, characterized in that the intensive mixing with a colloid mill or an emulsifier. Method according to one of the preceding claims, characterized characterized in that the separation of the soybean in soy milk and Okara in the centrifugal field, in particular with a separator and / or a solid bowl screw centrifuge takes place. Method according to one of the preceding claims, characterized the whole process until deodorization for producing a soymilk temperatures below 90 ° C, in particular below 70 ° C, preferably below 40 ° C be respected. Method according to one of the preceding claims, characterized characterized in that the deodorization by means of a thermal Procedure takes place. Method according to one of the preceding claims, characterized characterized in that the deodorization by means of a thermal Process whereby the bean taste is reduced, preferably under atmospheric Pressure temperatures of 98 ° C up to 103 ° C be respected. Method according to one of the preceding claims, characterized characterized in that the deodorization by means of a Eindampfverfahrens he follows. Method according to one of the preceding claims, characterized characterized in that the deodorization by means of a Entaromatisierungsanlage he follows. Process for the preparation of a soymilk after a of the preceding claims, characterized in that heating before deodorization done by direct steam. Process for the preparation of a soymilk after a of the preceding claims, characterized in that the heating before deodorization carried out with food-suitable direct steam. Process for the preparation of a soymilk according to claim 18, characterized in that prior to heating with direct steam a preheating over a heat exchanger he follows. Process for the preparation of a soymilk according to claim 19, characterized in that the preheating up to 45 ° C, preferably up to 50 ° C he follows. Method according to one of the preceding claims, characterized characterized in that the heating of the soymilk with direct steam over a Period of less than 180 sec, preferably less than 120 sec and most preferably less than 60 sec takes place. Method according to one of the preceding claims, characterized characterized in that the heating of the soymilk with direct steam up to a temperature of max. 110 ° to 140 ° C, preferably up to 110 ° C to 130 ° C and completely more preferably up to 120 ° C up to 125 ° C he follows. Method according to one of the preceding claims, characterized characterized in that the deodorization by means of a Eindampfverfahrens takes place, wherein the steam volumes at least 1.5 kg of steam / kg of product be. Process for the preparation of a soymilk after a the preceding claims, characterized in that in the deodorization first a Heating according to claim 22 and then cooling to preferably at 85 ° C takes place. Process for the preparation of a soymilk after a the preceding claims, characterized in that in the deodorization a relaxation in the evaporator system up to 45 ° C, preferably up to 40 ° C, he follows. Process for the preparation of a soymilk after a the preceding claims, characterized in that the relaxation in a falling-film evaporator he follows. Method according to one of the preceding claims, characterized characterized in that the soymilk a UHT (ultra-high temperature) heating is subjected. Method according to one of the preceding claims, characterized characterized in that the soymilk a UHT (ultra-high temperature) heating in which they are homogenized in the non-aseptic range becomes. Method according to one of the preceding claims, characterized characterized in that in UHT (ultra-high temperature) heating when pressed of more than 200bar and with a subsequent direct UHT heating a cavitation effect is achieved, which leads to a comminution of fat globules leads. Method according to one of the preceding claims, characterized characterized in that a one- or two-stage homogenization he follows. Process for the preparation of a soymilk after a the preceding claims, characterized in that the obtained soymilk by means of a spray tower at product temperatures below the denaturation of soy proteins is dried. Process for the preparation of a soymilk according to claim 31, characterized in that in the spray drying product temperatures below 80 ° C Find application. Process for the preparation of a soymilk, by characterized in that the soybeans by means of extruder technology for the recovery of native proteins and flavor enhancement be ground. Process for the preparation of a soymilk, by characterized in that soaked soybeans directly by means of the extruder technology are ground. Process for the preparation of a soymilk according to claim 33 or 34, characterized in that the means of extruder technology Milled soybeans are mixed with water, leaving one Porridge is formed. A method according to claim 33, 34 or 35, characterized characterized in that the ground by means of extruder technology Soybeans are mixed with water in soymilk and okara is disconnected. Method according to one of Claims 33 to 36, characterized that the extruder treatment is such that a slight denaturation the proteins is given. Method according to one of Claims 33 to 37, characterized that the comminution of soybeans already takes place in the extruder. Method according to one of Claims 33 to 38, characterized that with the extruder technology the bean taste can be reduced can. Method according to one of Claims 33 to 39, characterized that temperatures are set in the extruder, at least result in inactivation of 90% of the lipoxydase. Method according to one of claims 33 to 40, characterized that at temperatures in the extruder of 100 ° C to 150 ° C u.a. Be used conveyor elements, the one back-promoting Influence regarding a longer one Allow residence time in the extruder. Method according to one of the preceding claims 33 to 41, characterized in that the comminution of the beans by means of the extrusion in the extruder at over 90 ° C takes place. Method according to one of Claims 33 to 42, characterized that the treatment takes place in the extruder at 90-140 ° C to a recovery to achieve a high proportion of undenatured proteins. Method according to one of Claims 33 to 43, characterized that by recirculating screw elements one possible high inactivation of lipoxydase while maintaining a high level Proportion of native proteins takes place. Method according to one of Claims 33 to 44, characterized that dissolving the proteins through the process steps soaking, mixing, Homogenization takes place. Method according to claim 45, characterized in that that comminution by means of homogenization in one stage and can be done in two stages. Method according to one of Claims 33 to 47, characterized that for the crushing of the extruded product also other methods be used. Method according to one of Claims 33 to 47, characterized that the crushing of the extruded product by cavitation he follows. Method according to one of Claims 33 to 48, characterized to increase the yield on the protein side, a pH increase up to a pH of 9. Method according to claim 49, characterized that for organoleptic reasons Neutralization takes place to a pH of 6.5. Method according to one of Claims 33 to 50, characterized that an inactivation of soybeans in the non-crushed state by a steam peeling process he follows. Use of a soymilk made after one the preceding claims, for the production of tofu, protein concentrates and / or protein isolates.