JP4906061B2 - Method for producing soy bean juice and soy bean juice obtained by the method - Google Patents

Description

  The present invention relates to a method for producing soy bean juice and a soy bean juice obtained by the production method, and more specifically, a production process in which all the nutrients of soybean are available and no waste is discharged. And a soy bean juice useful for the production of soy protein food and drink.

  Soybean is a food with high nutritional value, so-called “field beef”, and it contains abundant high-quality proteins and health-retaining functional ingredients useful for the human body. According to the Japanese Food Standard Composition Table (4th revision), the general components of soybean are shown in the table below, and these nutrients are contained throughout the seed.

  Soybean seeds are composed of seed coats (total weight 8%) and embryos, and embryos are composed of cotyledons (90%), radicles, shoots and hypocotyls (1% to 3%). In particular, proteins contained in soybean cotyledons and hypocotyls reach 35% to 50% of dry seeds, and inorganic components such as Mg, Ca, and K are also accumulated in the cotyledons and hypocotyls. In addition, soybean contains saponins and isoflavones as glycosides as trace components. Among these components, isoflavones such as genistin, glycine, daidzin, genistein, daidzein and β-glucosides thereof are antitumor. It is known that it is an active substance, and food materials that utilize physiological activity, in particular, estrogen action, antioxidant action, and carcinogenesis-inhibiting action have been studied. These substances are accumulated in the hypocotyl, but among the isoflavones, daidzin is also present in the seed coat.

  As described above, soybean contains nutrients in each part, and if all tissues can be used without separation of components, all soybean nutrients will be used. It is an important and indispensable matter from the viewpoint of the use of nutritional value.

  By the way, soybeans have long been used as fermented foods such as miso, soy sauce, natto, soy milk drinks, tofu, yuba, etc. as a food material indispensable for the Japanese diet. In recent years, health foods have become more and more popular, and Japanese food has attracted attention. Foods made from soybeans that contain a large amount of vegetable protein have been evaluated. In particular, the US Food and Drug Administration (FDA) in October 1999 took a prescribed amount of soy protein. For example, the benefits of low-saturated fatty acids and low-cholesterol diets have been gained and the indication that they can reduce the risk of heart disease has been re-recognized for soy milk drinks and tofu, and the demand has increased significantly.

  However, soy milk itself has a peculiar green bean odor because the unsaturated fatty acids in soybean come into contact with the enzyme lipoxynase contained in soybean during the grinding of soybean and undergo oxidation to form hydroperoxide. However, this is mutated into carbonyl compounds such as hexenal and hexanol, and is strongly bound to protein to produce an odorous substance. In addition, there are also unpleasant taste components such as astringent taste and bitter taste, and as described above, these are mainly caused by saponin A, isoflavone and the like contained in trace amounts in hypocotyl in soybean.

  Therefore, conventionally, molting treatment and molting / dehulling axis treatment have been carried out to remove these components as a countermeasure for eliminating green odor and unpleasant taste that are bad for soybean protein foods.

  For example, in prior art 1 (Japanese Patent Laid-Open No. 2004-357621) (hereinafter referred to as “Patent Document 1”), a microwave is used as a method for producing soy milk having no blue odor and good soybean flavor. It is described that, after irradiation and raising the internal temperature of whole soybeans to 65 ° C to 110 ° C, the soybeans that have been moulted or moulted and dehulled are immersed in hot water at 80 ° C to 100 ° C for use. Yes. The seed coat containing isoflavones is removed by mechanical means using a peeling machine, etc., and the hypocotyl containing a large amount of saponin etc. is peeled off from the cotyledon and seed coat with a crushing roller, and then removed by a wind separator etc. Yes.

  Prior art 2 (Japanese Patent Laid-Open No. 2005-46118) (hereinafter referred to as “Patent Document 2”) describes soybean as a method for producing soy milk that does not have green odor or throat irritation at 65 ° C. to 78 ° C. A method is described in which the ground product (Kure) obtained by grinding is heated to a temperature of 80 ° C. or higher, for example, 90 ° C. to 120 ° C. for about 10 seconds to 3 minutes, and this is solid-liquid separated. There is no disclosure of molting and decotylation, and the action of lipoxynase and unsaturated fatty acids cannot be completely avoided, although it is heated during the initial grinding process, and convergence Since components such as taste cannot be removed, elimination of these unpleasant components is not sufficient. The method for producing soymilk described in Patent Document 2 also has a problem of processing okara accompanying solid-liquid separation.

Furthermore, in prior art 3 (Japanese Patent Laid-Open No. 2003-93008) (hereinafter referred to as “Patent Document 3”), as a method for producing soy milk having no unpleasant taste such as a blue odor, soybeans are crushed and washed, A method is described in which water absorption treatment is performed at 50 ° C. to 90 ° C., followed by high temperature treatment at 150 ° C. to 200 ° C. in superheated steam.
However, since the temperature of the high temperature treatment is a high temperature of 150 ° C. to 200 ° C., there is a possibility that useful soy protein may be altered.

Under such circumstances, in the process of producing soymilk as described above, molting treatment is performed for the purpose of eliminating the green bean odor, and molting / deembryonic axis processing is performed for the purpose of eliminating astringency, bitterness, and the like. As a result, the seed coat and hypocotyl are removed, but as a result, nutrients such as useful proteins and isoflavones contained in the seed coat and hypocotyl are removed, resulting in a significant loss of these nutrients.
On the other hand, the solution of the processing of separated okara has been a long-awaited problem.
JP 2004-357621 A JP 2005-46118 A JP 2003-93008 A

  Therefore, the first of the problems of the present invention is that all the nutrients contained in soybean can be used, and there is no green bean smell, astringent taste, bitterness, etc. without performing molting, molting / dehulling, and disposal. It is providing the manufacturing method of the soybean soy bean liquid which does not generate | occur | produce a thing.

  The second of the problems of the present invention is to provide a method for producing a soybean soy juice having a good flavor and throat, without providing the fiber separation step required in the conventional soymilk production process. There is.

  Furthermore, the third object of the present invention is to provide a soy bean juice that is useful for the production of soy protein foods and beverages, with a high content of solid components containing a large amount of fiber.

  Therefore, the present inventor, as a result of intensive studies to solve the above-mentioned problems of the present invention, after subjecting the raw soybeans to immersion treatment, subjected to heat treatment, by subjecting the heat-treated soybeans to crushing treatment, Paying attention to the subject of the present invention, that is, using all the nutrients that soybean has, producing no waste, yet having a green bean odor, astringent taste, etc. Based on this knowledge, the present invention has been completed.

Thus, according to the present invention,
1) wet polishing by bringing raw soybeans into contact with washing water;
2) a step of immersing the wet-polished soybean obtained in the step;
3) a step of heat-treating the water-absorbed swollen soybean obtained by the immersion treatment under heating and pressure conditions;
4) A method for producing a soybean soy liquor, comprising a step of pulverizing while adding water to the softened soybean obtained by the heat treatment step.

Moreover, according to the present invention,
A soy bean juice liquid obtained by the method for producing a soy bean juice liquid comprising the steps 1) to 4) and having a solid component content of 20% by weight or more is provided.

  As described above, the present invention provides a method for producing soybean soy juice including a soybean washing and polishing step, a soaking treatment step, a heat treatment step and a crushing treatment step, and a soybean bean juice having a high concentration of solid components obtained by the production method. However, further preferred embodiments include the following 1) to 5).

1) The manufacturing method of the said soybean soy liquor which makes washing water weight used for a contact with soybean 3 times or more of soybean weight as conditions of the said washing grinding | polishing.
2) The manufacturing method of the said soybean soy bean liquid whose temperature of the said immersion process is 5 to 30 degreeC, and immersion time is 3 to 20 hours.
3) The temperature in the heat treatment zone of the heat treatment step is 110 ° C to 130 ° C,
A method for producing a soy bean juice, wherein the pressure in the same zone is 0.5 kg / cm ² or more.
4) In the said crushing process process, the weight of the water added to the softened soybean obtained by heat processing is 20 to 100% with respect to the said softened soybean weight, The manufacturing method of the said soybean soup.
5) The soy bean juice liquid having a solid content of 25% by weight or more.

  According to the present invention, since the molting treatment is not performed, nutrients such as proteins contained in the seed coat discarded by the molting treatment can be effectively used. At the same time, no waste is generated by the molting treatment, and the treatment is not required. Therefore, it is possible to achieve the effect of two birds with one stone that prevents the loss of the contained components and solves the treatment of the fiber corresponding to okara.

In addition, since heat treatment is performed at a relatively high temperature of 90 ° C. or more, preferably 110 ° C. or more in the initial stage of the production process, lipoxynase is decomposed and there is no opportunity to come into contact with unsaturated fatty acids in soybean, and hexenal and hexanal Therefore, it is not necessary to selectively use lipoxynase-deficient soybean or the like.
In addition, astringency, bitterness, and the like due to unpleasant taste components such as saponin and isoflavone disappear even without molting and de-embryonic treatment.

  Therefore, according to the present invention, the molting treatment and the embryo removal treatment step are not required, and further, the step of removing lipoxynase is not required, and therefore, in addition to the technical effect, there is a remarkable effect in terms of economy.

  Furthermore, the soybean soy liquor according to the present invention has a high concentration of solid components, and a large amount of fiber contained in the solid components is fine. Therefore, there is an effect that soybean has a good scent and is easy to drink as a beverage.

  Further, as will be described later, it is suitable as a material for yogurt-like bean juice fermented using lactic acid bacteria, etc., bean juice drinks using miso, miso soup, soups and the like.

Hereinafter, the present invention will be described in detail.
The flowchart of the manufacturing process in the manufacturing method of the soy bean juice liquid concerning this invention is shown in FIG.
The manufacturing process in the method for manufacturing soybean soy juice according to the present invention will be described with reference to FIG.
The manufacturing process according to the present invention includes a cleaning and polishing process 100, a dipping process 101, a heat treatment process 102, and a crushing process 103.
The raw material soybean 1 is first subjected to a cleaning and polishing step 100, and in the polishing step, foreign substances are removed using a polishing machine.

Next, the polished soybean is subjected to an immersion treatment process 101. In this step, three times as much water as soybean is added, and the soaking process is continued until the soybean is absorbed and the soybean weight is about twice. Usually, an immersion time of about 10 to 12 hours is required. The water-swelled soybean is supplied to the heat treatment step 102 and simmered by blowing superheated steam under a pressure / heat treatment zone, for example, a pressure of 0.5 kg / cm ² or more in a pressure cooker.
The boiled and softened soybeans are supplied to the crushing treatment step 103, added in a semi-solid state, extruded from a crushing device (chopper), crushed into a predetermined refined product, and a bean juice containing the crushed product is obtained. can get.

  The soy juice obtained here has a high concentration and a solid content of 20% or more. In the specification according to the present invention, the “solid content” refers to a residue obtained by removing water from the soy bean juice, and is a sum of protein and other soybean-derived components in addition to fibers.

  A feature of the production process in the method for producing soybean soy juice according to the present invention is that a heat treatment process 102 is provided next to the cleaning and polishing process 100 and the immersion treatment process 101, and then a crushing treatment process 103 is provided. As will be described later, the soymilk manufacturing process conventionally employed as shown in FIG. 2, that is, the molting process 11 → the soaking process 12 → the grinding process 13 → the heating process 14 → the filtering process 16 is performed in this order. It is in the manufacturing method of soybean bean juice different from a manufacturing process.

  According to the conventional method, after the molting treatment, the soybeans that have been sucked into water by 2.2 to 2.3 times by immersing in water overnight are pulverized while being poured with a grinder. After adding water to the ground product and heating it in a steaming pot, soy milk and okara are obtained by filtering the ground product.

  Okara has a problem that it is prone to deterioration, and it is necessary to lower the pH and maintain the preservability. The ratio used for food is small, and it is considered as livestock feed or fertilizer, or incinerated or discarded, and future effective use is required.

  That is, the present invention proposes a completely new soybean soy juice manufacturing method and soybean soy juice that are different from the soy milk and soy milk manufacturing methods that have already been produced and sold.

  In other words, soy milk is usually “a milk-like beverage obtained by soaking soybeans in water, heating and filtering, and according to the Japanese Agricultural Standards (JAS), proteins and other components from soybeans with hot water, etc. Is a milky beverage obtained by removing fiber, and has a soybean solid content of 8% or more (Japanese Agricultural Standard for Soymilk).

  That is, conventionally known soy milk is a milky beverage obtained by removing fiber, and has a soybean solid content of 8% or more, whereas the soybean soy juice according to the present invention contains fiber. There is no need to compare the composition of other components in terms of the content and the solid component is 20% by weight or more, and it is different.

  Such a soy bean juice liquid can be realized for the first time by the method for producing a soy bean juice according to the present invention as described above.

Hereinafter, raw material soybeans used in the method for producing soybean soup according to the present invention and each production process will be described in detail.
Raw material soybean The raw material soybean used in the method for producing the soybean soup according to the present invention is not particularly limited and can be used either domestically or foreignly, or a mixture thereof. . As domestic products, for example, Suzuyutaka, Kitahomare, Toyomasari, Toyokomachi, Tsurunoko, Murayutaka and the like can be used. Examples of foreign products include those from the United States, China, Canada and Brazil.

Cleaning and Polishing Process The cleaning and polishing process of the raw material soybean in the method for producing soybean soy juice according to the present invention is important for removing microorganisms and the like because the molting process and the embryo removal process are not performed in the present invention.
The cleaning and polishing step according to the present invention uses raw soybeans to a polishing apparatus, continuously supplies washing water of 3 times weight or more, stirs the soybean layer, performs wet polishing, and removes foreign matters including microorganisms attached to the soybeans. It is a process of removing.
The more preferable use amount of the washing water is 5 to 8 times the weight of the raw soybean.
Further, the polishing means is not particularly limited, but the stirring operation is reversed by connecting a washing machine, and a high-pressure shower is used in the final stage, or hot water, ozone water, or the like is used. preferable. The polishing treatment may be performed at room temperature in water.

Immersion treatment step The immersion treatment step in the present invention is a step in which the washed and polished soybean obtained in the washing and polishing step is immersed in clean water to absorb water and swell.
Although the immersion temperature is not particularly limited, 5 ° C. to 30 ° C. is suitable. Under such temperature conditions, an immersion time of 3 hours to 20 hours is usually employed. Further, the immersion treatment is performed by allowing soybean to stand in a predetermined amount of water shown below, but the soybean may be stirred. By stirring, the effect of immersion can be quickly obtained.
The immersion water used for the immersion treatment is used in a range of 3 times or more by weight, preferably 5 to 10 with respect to the soybean, and if the weight of the immersion water is less than 3 times, the water absorption swelling of the soybean There is a risk that it will not be sufficient. The soaking treatment continues until the soybean absorbs water and its weight is about twice that at the start of the soaking treatment.

Heat treatment step In the heat treatment step of the present invention, after removing the immersion water adhering the water-absorbing swollen soybean obtained in the previous immersion treatment step, pressurizing with or without adding water in the heat treatment zone It is carried out by heat treatment under conditions.
Such heat treatment includes cooking, steaming or steaming of soybean, and any heat treatment form may be used. For example, water can be further added to the water-swelled soybean so that it can be subjected to a treatment under heating conditions in the presence of additional water, or can be used as it is in a heating treatment zone under heating conditions without adding water.
In the heat treatment step according to the present invention, the above-mentioned ripening is a so-called “boil” operation, in which water is swollen and heated in the heat treatment zone, and the steaming is “steaming”. It is an operation that heats without adding water. On the other hand, steaming includes an operation in which a so-called “boil” operation and “steaming” operation are continuously performed on the water-swelled soybean in the heat treatment zone.
In the present invention, any of the above operations can be selected or combined depending on the state of the water-swelled soybean and other conditions.

The heat treatment zone comprises a zone that can be maintained under pressurized conditions, specifically, a pressure cooker such as an autoclave or a steaming kettle, and a means for blowing pressurized steam provided in the kettle. Pressure condition of the heat treatment ^{zone, 0.5kg / cm 2 ~2kg / cm} 2, ^{preferably, 0.7kg / cm 2 ~1kg / cm} 2. The temperature condition is 90 ° C to 130 ° C, preferably 110 ° C to 120 ° C. The heat treatment time is adjusted according to the temperature and pressure conditions, and is preferably set in the range of 0.3 hours to 5 hours. Specifically, the water-swollen soybeans are put into the pressure kettle and newly added. Water twice the weight of soybean is injected and superheated steam is blown into the pressure cooker. The vessel pressure within a ^{0.5kg / cm 2 ~1kg / cm 2} , heat treatment of 0.3 to 5 hours and then poured soy.

By adjusting the heat treatment temperature to 90 ° C. and the heat treatment time to 5 hours and 130 ° C. to 0.3 hours, soybeans that have been uniformly softened by the heat treatment can be obtained.
Since the enzyme lipoxinase present in soybean can be decomposed by such heat treatment, the occurrence of green soybean odor in the soy juice solution is eliminated.
Superheated steam is obtained by heating saturated steam without increasing the pressure, and is used for heat treatment at a high temperature exceeding 100 ° C.

The softened soybean obtained in the heat treatment step before the crushing treatment step is subjected to a crushing treatment. In the milling treatment step, by adding water having a weight in the range of 50 to 100%, preferably 50 to 100% of the weight of the softened soybean to the softened soybean, the hydrolyzed soybean is passed through a fine mesh. Crushed. Specifically, the softened soybeans supplied to the crushing apparatus are extruded and refined by a cutting blade that slides and rotates immediately after passing through the mesh.
In the crushing process in the present invention, the mesh size is less than 2 mm in diameter, preferably 1.5 mm or less, more preferably 1 mm or less. When the mesh size is 2 mm or more in diameter, the softened soybeans cannot be sufficiently pulverized, and in particular, the seed coat portion becomes unclear, so that the desired soy juice solution cannot be obtained.

Ingredients of soy bean juice As an example of a typical composition of soy bean juice obtained through the above-mentioned production process, 5 to 15 g of protein derived from raw material soybeans, 3 to 8 g of lipids as main components in 100 g of soy bean juice, Mention may be made of those containing 4 to 9 g of carbohydrates and 18 to 25% of solid components. However, the composition of the soy bean juice according to the present invention is not limited to such a composition.

Food and drink using soy bean juice The soy bean juice according to the present invention contains all the components of soy and is a concentrated solution. Therefore, by diluting according to the use and adding other components, It can be used as a material for food and drink.
1. Fermented bean soup is a yogurt-like beverage obtained by adding lactic acid bacteria to the soy bean soup according to the present invention and performing lactic acid fermentation. The lactic acid bacterium is not particularly limited, and for example, Lactobacillus brucalica streptococcus thermophilus and others can be selected.
2. 2. Bean soup beverage using rice cake 3. Miso soup and soup using bean soup Tofu soup

FIG. 2 is a flowchart showing each process of a soymilk manufacturing method conventionally employed.
The manufacturing process includes a selection process 10, a molting process 11, an immersion process 12, a grinding process 13, a heating (cooking) process 14, a cooling process 15, and a filtration process 16.
In such a production process, the raw soybean 1 is subjected to the selection process, and then the seed coat and hypocotyl are removed in the molting process 11, and the soaked soybeans are immersed in water for 16 hours or all day in the soaking process 12, absorbed, and swollen. In the grinding step 13, it is usually pulverized while pouring water. In the heating (boiled) step 14 of the ground product, water is added and heated (boiled) to a temperature of 100 ° C. or lower to prepare a bean juice solution.
Next, after cooling to room temperature or higher in the cooling step 15, the solid (liquid) 4 is separated by squeezing and solidifying the bean juice in the filtration step 16, whereby the soymilk 3 is obtained.
The disadvantages of this conventional method are as described above.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples. However, the present invention is not limited to the examples.

Example 1
10 kg of raw soybean (domestic product) was placed in a container, washed with water and washed with a wet polish and washed with water to remove the deposits.

This soybean is put into a cylindrical container of 5 times or more of the soybean weight, and water of 3 or more times the soybean weight is injected. After 2 hours, the water is changed, all suspended matters and precipitates are removed, fresh water is poured, and soybeans are immersed in water for 14 hours (16 hours from the beginning). Soybeans that had sufficiently absorbed water were put in a basket and the water adhering to the soybeans was removed for 1 hour (draining operation). The soybean after this operation became 2.2 times the original weight.
The water-absorbed soybean is stored in an autoclave (pressurizing device for steaming soybean) and steamed. The condition at this time was that pressure treatment was performed for 30 minutes after the pressure in the autoclave showed 0.75 kg / cm ² .
After depressurization, the whole koji was taken out, added to hot steamed soybeans, put into a kneader (chopper) and ground. The diameter of the mesh of the grinder was 0.9 mm, the hot water to be added was 40 ° C., and the amount was 20 kg, the same amount as 20 kg of steamed soybeans. The yield of the soy juice was 40 kg, which was four times that of the raw soybean.
The obtained bean juice liquid did not feel the astringent taste and bitterness peculiar to green beans odor, had a light and rough feel containing 20% or more of the solid content derived from soybean, and a thick liquid with a good touch was obtained. .

Example 2
About each process of wet polishing, immersion, and heat treatment, while adding 40 ° C. hot water equivalent to 30% by weight of soybean weight to the steamed soybean obtained by the same operation and conditions as in Example 1, The paste was crushed with a chopper having a mesh diameter of 0.9 mm to obtain a paste-like soybean crushed material.
To this paste-like ground material, 40% hot water equivalent to 70% by weight and 100% by weight of the steamed soybean weight was added to prepare each soy juice solution.
Each of the soy juice liquids had no green bean odor, no astringent taste, no bitter taste, and was a thick liquid with a thin and smooth texture, and showed the same properties as the soy juice liquid obtained in Example 1.
As a result, it was found that a paste-like ground product with a reduced amount of water was prepared at the time of grinding steamed soybeans, and an arbitrary amount of water was added thereto to produce the required bean juice.

Comparative Example 1
About each process of wet grinding | polishing, immersion, and heat processing, the same operation and conditions as Example 1 are employ | adopted, and the water equivalent to 100 weight% of this steamed soybean weight is added with respect to the steamed soybean obtained. The mixture was passed through a 3 mm diameter mesh. The mesh was large and the steamed soybeans could not be uniformly ground, and the seed coat part was particularly rough and mixed, and there was no rough feel, and a concentrated liquid with good touch was not obtained.

Comparative Example 2
About each process of wet grinding | polishing, immersion, and heat processing, the same operation and conditions as Example 1 are employ | adopted, and the water equivalent to 100 weight% of this steamed soybean weight is added with respect to the steamed soybean obtained. The mixture was passed through a 2 mm diameter mesh. A large liquid with a large mesh, unable to uniformly crush the steamed soybeans, particularly the rough seed coat, lacking the graininess of the present invention, and having a good texture was not obtained.

Comparative Example 3
To 10 kg of raw soybean, clean water having twice the weight of soybean was added and immersed for 10 hours at room temperature. Soybeans swollen with water and became about twice the weight.
Next, after adding water about 4 times the weight of the soybean to the water-swelled soybean, it was ground at 15,000 rpm for 5 minutes with a grinding device, and the ground product was taken into a steaming pot and water was added to 20%. Was added so as to obtain a soy juice liquid containing the solid content of steam, and steam was blown in to heat the temperature in the kettle to 90-100 ° C.
After the heat treatment was completed, a bean juice solution was obtained, but it had a green bean odor, astringent taste, and bitterness, and was low in commercial value as a soy protein food. Moreover, the seed coat part was ejected from the grinder and could not be refined, and was mixed in the bean juice.

Comparative Example 4
After carefully selecting 10 kg of raw soybeans and carrying out the molting and de-embryonic axis treatment, soaking was performed by the same conditions and operation as in Comparative Example 3, grinding treatment, heat treatment and filtration treatment to obtain soy milk. The soy bean odor, astringent taste, etc. disappeared from the soy milk, but the solids concentration dropped to 10%, soy protein contained in soybeans, isoflavones, etc. were less in soy milk, resulting in loss of nutrients. In addition, treatment of waste such as fiber (okara) by molting / dehulling axis treatment and solid-liquid separation was required.

It is a flowchart which shows each process of the manufacturing method of the bean juice liquid which concerns on this invention. It is a flowchart which shows each manufacturing process of the manufacturing method of the conventional soymilk.

Explanation of symbols

1: Soybean (raw material)
2: Soy juice 3: Soy milk 4: Fiber (Okara)
100: Cleaning and polishing step 101: Immersion treatment step 102: Heat treatment step 103: Crushing treatment step 10: Fine selection step 11: Molting / dehulling axis treatment step 12: Dipping step 13: Grinding step 14: Heating (boiled) Process 15: Cooling process 16: Filtration process

Claims (5)

The raw material soybean is supplied to a polishing apparatus, and a process of polishing by continuously supplying 5 to 8 times weight of washing water to the raw material soybean and bringing it into contact with the soybean, and the wet-polished soybean obtained in the above step are immersed a step of processing, in the heated and pressurized conditions of the dipping water swollen soybeans obtained was 90 ° C. at step to 130 DEG ° C. and ^{0.5kg / cm 2 ~2kg / cm 2} , the heat treatment time 90 Heat treatment by adjusting the temperature to 5 hours at 130 ° C. and 0.3 hours at 130 ° C., and 50% to 100% by weight of the softened soybean weight with respect to the softened soybean obtained by the heat treatment step A method for producing a soy bean juice liquid comprising: a step of crushing by adding a mesh having a mesh size of less than 2 mm while adding% water.   The method for producing a soy bean juice liquid according to claim 1, wherein the heat treatment step includes a heat treatment by boiling, steaming or steaming. The heating and pressure conditions of the heat treatment step, the heating temperature is 110 ° C. to 120 ° C., soybean soybean soup according to claim 1 or 2 the pressure is 0.7kg / cm ² ~1kg / cm ² Manufacturing method.   The method for producing a soy bean juice liquid according to claim 1, wherein the mesh size in the grinding treatment step is less than 1.5 mm in diameter. The method for producing a soy bean juice liquid according to claim 1, wherein the mesh size in the grinding treatment step is less than 1 mm in diameter.

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