JP2002345425A - Method for producing soya milk and method for producing bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing soya milk or bean curd enabling the production of soya milk or bean curd having high quality in high yield in a short time while producing little or no bean curd refuse as a by-product. SOLUTION: Raw soybean flour produced by finely pulverizing whole or peeled soybean grains is forcibly emulsified with an emulsifying machine by mixing, dispersing and emulsifying with water. The emulsification is carried out by using a high-speed agitator to rotate the soybean flour and water at a rotational speed of >=800 rpm or a pressurizing apparatus to keep the soybean flour and water under uniform pressure of >=10 MPa. An alkaline water or water added with an alkaline additive is used as the water to be mixed with the soybean flour. The liquid obtained by the forced emulsification is heated to obtain soya milk, the milk is forcibly cooled with a plate cooler, or the like, and a coagulating agent is added in the solidification stage to obtain bean curd.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing soymilk for use in beverages or for producing tofu, and to a method for producing tofu from soymilk produced by this method. More specifically, the present invention relates to a method for producing soymilk and soymilk from raw soybean powder obtained by pulverizing whole or peeled soybeans.

[0002]

2. Description of the Related Art Okara produced in the production of soymilk and tofu is treated as industrial waste. Therefore, a production method in which only a small amount of okara is generated and a production method in which okara is not generated at all are desired. I have.

[0003] As a method for solving such a problem, a method of producing soymilk or tofu using raw soybean powder obtained by pulverizing whole soybeans or peeled soybeans has been proposed, and a patent application has been filed. I have.

[0004] As a method for producing soymilk or tofu from raw soybean powder, conventionally, soybean powder and room temperature water are mixed, followed by stirring at a low speed in consideration of foaming, and then 10 minutes. A method of producing soymilk by leaving the above, or mixing and stirring, and then immediately heating it has been performed.

[0005]

However, the soymilk or tofu produced by the conventional method has a problem that it is unpalatable and has a bulky and heavy flavor. In addition, there is also a problem that the yield is poor due to poor elution of the water-soluble protein and unstable coagulation. Therefore, the method of producing soymilk and tofu from raw soybean powder has not yet been widely used.

[0006] In view of the above problems, an object of the present invention is to provide:
It is an object of the present invention to provide a method for producing soymilk and a method for producing tofu, which can produce high-quality soymilk and tofu in a short time with high yield without generating a small amount or no okara.

[0007]

In order to solve the above-mentioned problems, in the present invention, raw soybean powder obtained by finely pulverizing whole soybeans or peeled soybeans is mixed with water, and this mixed liquid is heated. In the method for producing soymilk in which heating is performed in a step to produce soymilk, before the heating step, or at least one of after the heating step, performing a forced emulsification step of emulsifying the mixture using an emulsification machine. Features.

More specifically, a forced emulsification step of mixing, dispersing and emulsifying raw soybean powder obtained by finely pulverizing whole soybeans or peeled soybeans with water using an emulsification machine is performed, followed by the forced emulsification step. A heating step of heating the liquid obtained in the above is performed to produce soymilk.

Alternatively, after performing a heating step of mixing and heating raw soybean powder obtained by finely pulverizing whole soybeans or peeled soybeans with water, the soybean powder is dispersed in water using an emulsifying machine.
A forced emulsification step for emulsification is performed to produce soy milk.

According to the present invention, since soybean milk and tofu are produced using raw soybean flour, only a small amount of okara is generated.
Not at all. In producing soymilk and tofu in this manner, a forced emulsification step of forcibly dispersing and emulsifying with an emulsifying machine is performed, so that the dispersibility of soybean powder in water is high. For this reason, a lump called so-called lump (mama flour) does not occur. Further, even if it appears that the soy flour and soy flour are hardened in a tuft even if they appear to be uniformly dispersed visually, it is only possible to confirm with a microscope that the soy flour and the soy flour are solidified. In the applied method for producing soymilk, the forced emulsification step is performed, so that such tufted lumps are not generated. Therefore, according to the present invention, the powderiness of soymilk and tofu produced from soybean powder can be eliminated.

Also, the method of producing soy milk from raw soy flour is different from the general method of soaking whole soybeans to separate it from okara, because there is no soaking step of soaking soybeans in water for a long time. However, the problem that the swelling is insufficient and soy milk or tofu tends to occur, or the elution of the water-soluble protein is insufficient, so the yield is low, and if a large amount of powder is used to increase the yield, However, there is a problem that it causes powderiness and unpleasantness. However, in the present invention, since the step of forcibly emulsifying soybean powder (forced emulsification step) is performed, soymilk and tofu can be produced in a sufficiently swelled state without performing the immersion step for swelling. Further, if the soybean powder is immersed in water for a long time of, for example, 10 minutes or more, the powderiness and the unpleasantness can be improved to some extent, but it is still insufficient. On the other hand, if the immersion is carried out at room temperature for a long time, hexanal which causes a green odor is transferred to the soy milk due to an enzymatic reaction by lipoxygenase, and there is a problem that the blue odor is not released even if heated later. However, in the present invention, since the forced emulsification step is performed instead of performing the immersion step for swelling, the time during which the soybean powder comes into contact with water is short.

Further, in the present invention, since the forced emulsification step is performed, the elution of the water-soluble protein occurs smoothly. For this reason, since the yield is high, it is not necessary to increase the amount of soybean powder for the purpose of increasing the yield. Therefore, according to the present invention, it is possible to improve the yield without causing the powderiness and the bad touch. In addition, when the present invention is applied, the water-soluble protein is eluted in a short time only by emulsifying the soybean powder for a short time such as 2 minutes to 10 minutes, and the concentration increases. The reason is that the subunit of the raw protein molecule is provided with a hydrophilic region on the outside that is compatible with water, while a hydrophobic region that is compatible with oil is thought to be inside.
It is considered that when forced emulsification is performed, the subunits of the protein molecule are loosened, and the inner hydrophobic region is exposed to the outside.

Furthermore, in a general method for producing soy milk or tofu, 80-90%
Whereas, when raw soybean powder is used, 100% of lipids are extracted into soymilk, so that the lipid content is as high as 10 to 20%. Therefore, when raw soybean powder is used, a large amount of lipids tend to be present in protein particles of soymilk or tofu without being homogenized, which tends to give a heavy, flavourous flavor. However, in the present invention, the fat is homogenized in the protein particles of soy milk and tofu by the forced emulsification step, so that a heavy and heavy flavor can be avoided. In other words, by forcibly emulsifying, the oil contained in soybeans is combined with the protein through the dipolarity (having a hydrophilic region and a hydrophobic region) of phospholipids such as lecithin to form an emulsion. As a result of being homogenized and scattered in the coagulated and coagulated tofu, it is possible to produce soy milk and tofu having a thick and refreshing flavor.

Furthermore, when raw soybean flour is used and okara is not separated, it is impossible to avoid mixing fibers having a small wire diameter but a long epidermis. Although it makes the touch worse, as in the present invention,
When emulsification is forcibly performed by high-speed stirring or the like, fibrous or relatively large cotyledon particles are sheared and refined, so that the texture can be smoothened. In addition, when the surface area is increased by atomization, the swelling time (forced emulsification time) can be shortened, so that soymilk and tofu can be prevented from turning blue.

In the present invention, in the forced emulsification step,
As the emulsification machine, it is preferable to use a high-speed stirrer that mixes, disperses, and emulsifies the soybean powder and the water by stirring the mixed liquid of the soybean powder and the water at a high-speed rotation of 800 rpm or more. When such high-speed stirring is used, fibrous material and relatively large cotyledon particles are effectively sheared and refined, so that the texture can be further smoothed. Also, when the surface area increases due to atomization,
Since the swelling time (forced emulsification time) can be further reduced, it is possible to reliably prevent soy milk and tofu from becoming a blue odor.

In the present invention, in the forced emulsification step,
As the emulsifying machine, a pressurizing machine that mixes, disperses, and emulsifies the soybean powder and the water while maintaining a mixed liquid of the soybean powder and the water under a uniform pressure of 10 Mpa or more, or a separate supply system May be used to mix, disperse, and emulsify the soybean flour and the water by merging the processing objects supplied from.

In the present invention, the water has a pH of 7.
It is preferable to use five or more alkaline waters or to add an alkali additive to the water. Mixing, dispersing, and emulsifying soybean powder and water by such a method can promote the elution of water-soluble protein from soybean powder, thereby improving the yield. In addition, when the pH is high, the fibers and relatively large cotyledon grains are loosened softly and finely divided in the forced emulsification step, so that the texture can be improved. Further, the taste is improved. Furthermore, since the coagulation speed is reduced, when producing tofu produced from raw soybean powder, it is possible to coagulate uniformly and to prevent the occurrence of uneven coagulation. That is, when tofu is produced from raw soy flour, it contains a relatively large amount of fiber,
Because it is finely pulverized, it is easily denatured during the manufacturing process, so there is a problem that stable coagulation is difficult to produce when manufacturing tofu due to the fact that the quality tends to fluctuate. If it is increased, a delay effect on coagulation acts to reduce the coagulation speed, so that stable coagulation can be easily performed. There is also an advantage that a large amount of a natural quick-acting coagulant such as bittern can be added.

In the present invention, the forced emulsification step is performed before the heating step or after the heating step.
In the former case, when producing soymilk for tofu production, it is preferable to set the temperature of the water to 60 ° C. or lower in the forced emulsification step so that the soymilk solidifies smoothly in a solidification step performed later. In the case of producing soy milk for a beverage, it is preferable that the temperature of the water is set to 60 ° C. or more in the forced emulsification step. In the present invention, since the finely ground soybean powder is used, the contact area (heat transfer area) with hot water is large because the surface area is large. Therefore, the enzyme (lipoxygenase) that causes blue odor can be instantly inactivated,
It is only necessary to mix the soybean raw material in the half-split or four-split soybeans, and it is not necessary to heat the soybean material in advance. Further, it is also possible to avoid the adverse effects caused by uneven heating when preheating the raw material.

With respect to the soymilk produced by the method according to the present invention, a tofu can be produced by performing a solidification step in which a coagulant is added and solidified.

In the present invention, a plate-type cooling device,
Alternatively, it is preferable that the soymilk is forcibly cooled to a predetermined temperature by a multi-tube cooling device, and then the solidification step is performed.

In a general method of obtaining soymilk by separating okara from whole soybeans, the temperature of soymilk during the separation of okara is
Although it drops to a temperature suitable for coagulation, when producing tofu from raw soy flour, there is no okara separation step, because even if it is said to separate okara, it only removes a small amount of okara, Particularly when the heating step is performed after the forced emulsification step, the soymilk is at a temperature suitable for coagulation, for example, 60 ° C.
It is discharged in the heating step at a temperature considerably higher than -85 ° C, for example, at a temperature of 90 ° C or more. As a result, when producing tofu, the coagulation temperature is too high and the coagulation reaction occurs rapidly. As a result, uneven coagulation is likely to occur, and stable coagulation cannot be performed. Therefore, a method is adopted in which cooling is performed slowly until the temperature reaches an appropriate value in a tank with a natural condition or a jacket. However, such a method requires too much work time. In addition, when slow cooling is performed, thermal denaturation proceeds and solidification deteriorates. Furthermore, yuba is produced on the surface of soymilk. However, in the present invention, a plate-type cooling device or a multi-tube cooling device performs rapid cooling to an appropriate temperature,
Uneven solidification and the formation of yuba can be prevented.

In the present invention, particularly when the low-temperature coagulation method is performed, the soymilk is forcibly cooled by a plate-type cooling device or a multi-tube cooling device, and then, in the solidification step, the cooled soymilk is added to the cooled soymilk. On the other hand, it is preferable that the coagulant is added, and the soymilk is energized to solidify while heating the soymilk by Joule heat. When coagulated by such a method, smooth tofu can be produced.

[0023]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing soymilk and tofu to which the present invention is applied will be described.

[Embodiment 1] In this embodiment, a forced emulsification step of mixing, dispersing and emulsifying raw soybean powder obtained by pulverizing whole soybeans or peeled soybeans with water using an emulsifying machine is used. After that, a heating step of heating the liquid obtained in the forced emulsification step is performed to produce soy milk.

First, after drying the soybeans, the soybeans are peeled by a predetermined method.

Next, the soybeans are finely pulverized in a dry system to obtain soybean powder of 200 mesh or less, preferably 600 mesh or less.

Next, the raw soybean powder and water are mixed, dispersed and emulsified using an emulsifying machine (forced emulsification step). In general, emulsification methods include a forced emulsification method using an emulsifying machine, a phase inversion emulsification method using a phase inversion while adding water little by little, and a natural emulsification method using a self-emulsifying dispersibility in a large amount of water. However, in this embodiment, a forced emulsification method using an emulsification machine is performed.

In performing this forced emulsification step, in the present embodiment,
When producing soymilk for tofu production, the water temperature is set to 60 ° C. or lower so that the soymilk is easily coagulated in a solidification step performed later. Here, warm water of 20 ° C to 60 ° C may be used from the viewpoint of smooth emulsification.

On the other hand, when producing soymilk for a beverage, the water temperature is set to 60 ° C. or higher, as opposed to producing tofu. In the conventional method for producing a soy milk beverage, the half-split or four-split dehulled soybeans are heated in advance and mixed with hot water, so that it is necessary to heat the raw materials in advance. In addition, it takes time to preheat the half-cut or four-cut dehulled soybeans in advance, and it is difficult to uniformly heat a raw material containing a mixture of these soybeans having different particle sizes. While the roasted flavor has a roasted flavor, when the heating is insufficient, the enzyme (lipoxygenase) cannot be deactivated, and a blue odor is generated. However, in the present invention, since the finely ground soybean powder is used, the contact area (heat transfer area) with hot water is large due to the large surface area, so that the enzyme can be instantly deactivated. Therefore, in the present invention, since it is only necessary to mix the raw material with warm water of 60 ° C. or higher, the step of preheating the raw material can be omitted, and the fluctuation of flavor due to uneven heating of the raw material can be prevented.

In performing the forced emulsification step, in the present embodiment, water having a pH of 7.5 or more is used as water to be used. Alternatively, an alkali additive such as calcium carbonate or magnesium carbonate is added to water to slightly raise the pH, and then the mixture is mixed, dispersed, and emulsified.

Further, in performing the forced emulsification step, in the present embodiment, for the purpose of enhancing the taste and texture of soy milk and tofu, for example, as an emulsifying machine, soybean powder and water are mixed for 800 r.
mix with soy flour and water by stirring at a high speed
Use a high-speed stirrer for dispersion and emulsification. When such high-speed stirring is used, fibrous and relatively large cotyledon grains are effectively sheared and refined.

Further, in the forced emulsification step, as a emulsifying machine, a press machine for mixing, dispersing, and emulsifying soy flour and water while maintaining the soy flour and water under a uniform pressure of 10 MPa or more, or a separate machine for each. You may use the static mixer which mixes, disperses, and emulsifies soybean powder and water by making soybean powder and water supplied from a supply system flow together.

Next, the emulsion obtained in the forced emulsification step is heated until boiling, and boiled for about 2 minutes to about 10 minutes,
Produce soy milk (heating step).

The soymilk produced in this manner is:
After high-temperature sterilization, it can be filled into paper packs and sold for beverages.

On the other hand, when producing tofu from the produced soymilk, a coagulant is added to the soymilk and solidified (solidification step).

The solidification method performed here is that the temperature is 60
A high-temperature coagulation method in which a coagulant is added to soy milk at a temperature of from 85 ° C. to 85 ° C., and a coagulant is added to soy milk having a temperature of 25 ° C. or less, and then a low-temperature coagulation is performed by heating with hot water or steam, or by performing Joule heating. There is a coagulation method, but according to the low-temperature coagulation method, the coagulation reaction is slow, so it is suitable for producing filled tofu to be heated and coagulated in a container, and uses a fast-acting coagulant such as bittern There is an advantage that it is easy to do.

In the case where the high-temperature coagulation method is performed, the soymilk is cooled to 60 ° C. to 8 ° C. by a plate cooling device or a multi-tube cooling device during the period from the heating step to the solidification step.
Forcibly cooling to an appropriate coagulation temperature of 5 ° C., and thereafter, in a solidification step, a coagulant is added to the cooled soy milk to solidify the soy milk.

When the low-temperature coagulation method is performed, soy milk is forcibly cooled to preferably about 20 ° C. by a plate-type cooling device or a multi-tube cooling device during the period from the heating step to the solidification step. Then, in the solidifying step, an emulsifying bittern (coagulant) is added to the cooled soy milk, and the soy milk is energized to heat the soy milk by the Joule heat. The soymilk is solidified under temperature conditions to produce tofu. When tofu is produced under such conditions, smooth tofu can be produced.

As described above, in the present embodiment, raw soybean powder is used to produce soymilk or tofu. Therefore, only a small amount of okara which is difficult to dispose of is generated or is not generated at all. Conversely, according to the production method of this embodiment, many nutrients contained in okara will also be contained in soy milk and tofu,
In addition, there is an advantage that the yield is high. In other words, in the conventional production method, half of the cracked soybean or cracked soybean was heated in advance, then hot water was added thereto, and the okara was separated immediately after being atomized by wet pulverization. In this case, the okara was separated without extracting the water-soluble protein sufficiently into the soymilk, but in the present embodiment, the extraction rate of the water-soluble protein is improved and the yield is improved. In addition, if the mesh of the screen to be separated is changed, soymilk or tofu containing an appropriate amount of dietary fiber can be produced.

When raw soybean powder is mixed with water, a forced emulsification step of forcibly dispersing and emulsifying is performed, so that the dispersibility of soybean powder in water is high. For this reason, a lump called so-called lumps does not occur. Here, even if it seems that the particles are uniformly dispersed visually, whether or not the soy flour and the soy flour are hardened into tufts can be confirmed only by enlarging with a microscope. In the method for producing soymilk to which is applied, since the forced emulsification step is performed, such a tufted lump does not occur. For this reason, the powderiness of soymilk or tofu produced from soybean powder can be eliminated.

In the present embodiment, the soaking step of soaking soybeans in water for a long time is not performed, but soybean powder is forcibly emulsified, so that soymilk and tofu can be produced in a state of sufficient swelling. In addition, since the time for which the soybean powder comes into contact with water is short, the green odor of soymilk can be eliminated.

Further, since the water-soluble protein is eluted smoothly by the forced emulsification step, the yield is high. Therefore, it is not necessary to increase the amount of soybean flour for the purpose of increasing the yield, so that the yield can be improved without causing powderiness and unpleasant touch.

Furthermore, since the forced emulsification step is performed, lipids can be present in a homogenized state in protein particles of soy milk or tofu. Therefore, it is possible to avoid a heavy heavy flavor.

Furthermore, if emulsification is forcibly performed by high-speed stirring or the like, fibrous or relatively large cotyledon particles are sheared and refined, so that the texture can be smoothened. Also, when the surface area increases due to atomization,
Since the swelling time (forcible emulsification time) can be shortened, it is possible to prevent soymilk and tofu from becoming greenish.

In this embodiment, in order to slightly increase the pH,
Fiber and relatively large cotyledon grains are softened and loosened,
Since the fine particles are formed in the forced emulsification step, the texture can be improved. Furthermore, since the coagulation speed is reduced, when producing tofu produced from raw soybean flour, it is possible to coagulate uniformly and to prevent the occurrence of uneven coagulation.

In addition, since rapid cooling is performed after the heating step, it is possible to avoid the problem that heat denaturation progresses before cooling to deteriorate coagulation and the problem that yuba is formed on the surface of soymilk. . Furthermore, since joule heating is performed when performing the low-temperature coagulation method, it is possible to produce tofu having a good texture.

[Embodiment 2] In this embodiment, a heating step of mixing and heating raw soybean powder obtained by finely pulverizing whole soybeans or peeled soybeans with water is performed, and then using an emulsifying machine. Then, a forced emulsification step of dispersing and emulsifying soybean powder in water is performed to produce soymilk.

First, after drying soybeans, the soybeans are peeled by a predetermined method.

Next, the soybeans are finely pulverized by a dry method to obtain soybean powder of 200 mesh or less, preferably 600 mesh or less.

Next, after mixing the soybean powder with water, the mixture is heated with stirring and boiled (heating step). In this embodiment, water having a pH of 7.5 or more is used as the water used here. Alternatively, the pH is set slightly higher by adding an alkali additive such as calcium carbonate or magnesium carbonate to water.

Next, the mixed liquid of soybean powder and water is further dispersed and emulsified using an emulsifying machine to obtain soymilk (forced emulsification step). In performing this forced emulsification step, in the present embodiment, for the purpose of enhancing the taste and texture of soymilk and tofu, for example, as an emulsifying machine, soybean powder and water are stirred at a high speed of 800 rpm or more soybean powder. And a high-speed stirrer for emulsifying water with water. With such high-speed stirring, fibrous and relatively large cotyledon grains are also effectively sheared,
It is miniaturized. Further, in the forced emulsification step, as a emulsifying machine, a pressurizing machine for emulsifying soybean powder and water while maintaining soybean powder and water under a uniform pressure of 10 Mpa or more, or soybeans supplied from separate supply systems, respectively. You may use the static mixer which makes a powder and water flow together, and emulsifies soybean powder and water.

The soymilk produced in this way is
After high-temperature sterilization, it can be filled into paper packs and sold for beverages.

On the other hand, when producing tofu from the produced soymilk, a coagulant is added to the soymilk and solidified (solidification step).

As a solidification method performed here, a temperature of 60
A high-temperature coagulation method in which a coagulant is added to soy milk at a temperature of from 85 ° C. to 85 ° C. and a coagulant is added to soy milk having a temperature of 25 ° C. or lower, followed by heating with hot water or steam, or joule heating to coagulate by low temperature There is a coagulation method, but according to the low-temperature coagulation method, the coagulation reaction is slow, so it is suitable for producing filled tofu to be heated and coagulated in a container, and uses a fast-acting coagulant such as bittern There is an advantage that it is easy to do.

In order to perform the high-temperature coagulation method when the soymilk is supplied at a high temperature, the soymilk is cooled to 60 ° C. by a plate cooling device or a multi-tube cooling device during the period from the forced emulsification step to the solidification step. After forcibly cooling to an appropriate coagulation temperature of ~ 85 ° C, a coagulant is then added to the cooled soy milk to solidify the soy milk in a solidification step.

In order to perform the low-temperature coagulation method when the soymilk is supplied at a high temperature, the soymilk is cooled by a plate-type cooling device or a multi-tube cooling device during the period from the forced emulsification step to the solidification step. Preferably, the soy milk is forcibly cooled to about 20 ° C., and thereafter, in the solidification step, an emulsifying bittern (coagulant) is added to the cooled soy milk, and the soy milk is heated and heated with Joule heat. And about 60
The soymilk is solidified at a temperature of from about 80C to about 80C to produce tofu. When tofu is produced under such conditions, smooth tofu can be produced.

As described above, in the present embodiment, raw soybean powder is used to produce soymilk or tofu. Therefore, only a small amount of okara which is troublesome to dispose of or no karakara is generated. Conversely, according to the production method of this embodiment, many nutrients contained in okara will also be included in soy milk and tofu,
In addition, there is an advantage that the yield is high. In other words, in the conventional production method, the hulls were insufficiently swelled because the peeled soybeans that had been half-split or split into four pieces were heated in advance, then hot water was added, and the okara was separated immediately after being atomized by wet pulverization. In this case, the okara was separated without extracting the water-soluble protein sufficiently into the soymilk, but in the present embodiment, the extraction rate of the water-soluble protein is improved and the yield is improved. In addition, if the mesh of the screen to be separated is changed, soymilk or tofu containing an appropriate amount of dietary fiber can be produced.

Further, since the raw soybean powder is heated with water and then subjected to a forced emulsification step of forcibly dispersing and emulsifying them, the dispersibility of the soybean powder in water is high. That is, even if it appears that the particles are uniformly dispersed visually, whether or not the soy flour and the soy flour are solidified in a tuft can be confirmed only by enlarging with a microscope. In the applied method for producing soymilk, the forced emulsification step is performed, so that such tufted lumps are not generated. For this reason, the powderiness of soymilk or tofu produced from soybean powder can be eliminated.

In the present embodiment, the soaking step of soaking soybeans in water for a long time is not performed. However, since soybean powder is heated with water and forcibly emulsified, soybean milk or tofu is sufficiently swelled. Can be manufactured. In addition, since the time for which the soybean powder comes into contact with water is short, the green odor of soymilk can be eliminated.

Further, since the elution of the water-soluble protein occurs smoothly in the forced emulsification step, the yield is high. Therefore, it is not necessary to increase the amount of soybean flour for the purpose of increasing the yield, so that the yield can be improved without causing powderiness and unpleasant touch.

Furthermore, since the forced emulsification step is performed, lipids can be present in protein particles of soy milk or tofu in a homogenized state. Therefore, it is possible to avoid a heavy heavy flavor.

Further, when emulsification is forcibly performed by high-speed stirring or the like, fibrous or relatively large cotyledon particles are sheared and refined, so that the texture can be smoothened. Also, when the surface area increases due to atomization,
Since the swelling time (forcible emulsification time) can be shortened, it is possible to prevent soymilk and tofu from becoming greenish.

In this embodiment, in order to slightly increase the pH,
Fiber and relatively large cotyledon grains are softened and loosened,
Since the fine particles are formed in the forced emulsification step, the texture can be improved. Furthermore, since the coagulation speed is reduced, when producing tofu produced from raw soybean powder, it is possible to coagulate uniformly and to prevent the occurrence of uneven coagulation.

[0064]

As described above, in the present invention, since soybean milk and tofu are produced using raw soybean powder, okara is
Only a small amount or none at all. In addition, because the forced emulsification step of forcibly dispersing and emulsifying soybean powder with water is performed, the dispersibility of soybean powder in water is high, so it is necessary to eliminate the powderiness of soymilk and tofu produced from soybean powder. Can be.
In addition, since long immersion in water is not performed, hexanal which causes the smell of blue is transferred to the soymilk, so that the smell of the soymilk can be eliminated. Furthermore, since the elution of the water-soluble protein occurs smoothly, it is not necessary to increase the amount of soybean powder, so that the yield can be improved without causing powderiness and unpleasant touch, and raw soybean powder can be improved. High-quality soymilk with excellent taste and texture can be produced in a short time and with high yield.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Tsutomu Minamikawa 3-18 Higashishinmachi, Yokkaichi City, Mie Prefecture Inside Minami Industry Co., Ltd. (72) Inventor Yoshinobu Hanyu 8026 Takagimura, Shimoina-gun, Nagano Prefecture (72) Inventor Tadashi Iwasaki 4F001 AC08 BC02 BC07 BC08 BC12 4B020 LB02 LB18 LC04 LC09 LG01 LG05 LK01 LP03 LP08 LP15 LP19 LR01 LR04

Claims (12)

[Claims] 1. A method for producing soy milk, comprising mixing raw soy flour obtained by pulverizing whole soybeans or peeled soybeans with water, and heating the mixture in a heating step to produce soymilk. A method for producing soy milk, wherein a forced emulsification step of emulsifying the mixture using an emulsifying machine is performed before the heating step or at least after the heating step. 2. The method for producing soy milk according to claim 1, wherein in the forced emulsification step, a high-speed stirrer for stirring and emulsifying the mixed liquid at a high speed of 800 rpm or more is used as the emulsifying machine. 3. The method according to claim 1, wherein in the forced emulsification step, a pressurizer that emulsifies the mixture by holding the mixture under a uniform pressure of 10 Mpa or more is used as the emulsification machine. Method for producing soy milk. 4. The forced emulsification step according to claim 1, wherein, in the forced emulsification step, a static mixer for emulsifying the mixed liquid by merging processing objects supplied from separate supply systems is used. A method for producing soy milk, comprising: 5. The method according to claim 1, wherein
A method for producing soy milk, wherein alkaline water having a pH of 7.5 or more is used as the water, or an alkaline additive is added to the water. 6. The method according to claim 1, wherein
The method for producing soy milk, wherein the forced emulsification step is performed before the heating step. 7. The method for producing soy milk according to claim 6, wherein in the forced emulsification step, the temperature of the water is set to 60 ° C. or lower. 8. The method according to claim 6, wherein in the forced emulsification step, the temperature of the water is set to 60 ° C. or higher. 9. The method according to claim 1, wherein
The method for producing soy milk, wherein the forced emulsification step is performed after the heating step. 10. A method for producing tofu, comprising a step of adding a coagulant to a soymilk produced by the method defined in any one of claims 1 to 10 and solidifying the same to obtain tofu. 11. The method for producing tofu according to claim 10, wherein the soymilk is forcibly cooled to a predetermined temperature by a plate-type cooling device or a multi-tube cooling device, and thereafter, the solidifying step is performed. . 12. The soymilk according to claim 10, wherein the soymilk is forcibly cooled by a plate cooling device or a multi-tube cooling device, and thereafter, in the solidifying step, the coagulant is added to the cooled soymilk. And a method for producing tofu, characterized in that the soy milk is energized and solidified while heating the soy milk by Joule heat.