JPS58193667A - Production of soymilk - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for making soybean beverages that eliminates the need for fiber removal.

Soybeans have long been recognized as an excellent source of protein with a 1L capacity. Soybeans are a promising viable plant resource that accounts for a large proportion of the world's protein needs. Wide-scale use of soybeans in beverage applications, where the dramatic increase in the world's population has placed emphasis on the supply of large quantities of high-quality protein, has been hampered by two fundamental problems: 1. Undesirable aromas and aromas, said to be bean or paint smells, caused by enzymes that catalyze the saponification of polyunsaturated fats. When the tooth structure is molted, enzymes and fats come into contact and an unpleasant odor suddenly develops.

20. A feeling of sticking or sticking in the throat when swallowing. This is reported to result from the presence of fibers or the action of b-cricosidase, which produces polyphenols.

The conventional method for making soy milk is to soak the beans in water for 5 to 6 hours, and then grind the soybeans in water to extract the protein. The resulting slurry is then filtered and the aqueous protein containing liquid is recovered, which may or may not be heat treated. Although this method is simple, the resulting beverage is not organoleptic and - a significant proportion of protein is lost during the process.

Several methods exist in the prior art for removing fiber and improving flavor and protein yield. This has been minimized by reducing the

IIA contaminants are generally removed by protein precipitation and centrifugation of the curds to remove fiber. The protein curds are then resuspended by neutralization for the soymilk formulation.

Miller U.S. Patent No. 2,078,962
A method of soaking and grinding soybeans with water to produce a slurry is disclosed. Bring the slurry to a boil, add the desired food ingredients, and then homogenize the slurry.

Miles U.S. Patent No. 3,288,614
Dehull the soybeans to produce a slurry of dehulled soybeans and water, and pressurize the slurry at 104.44°C to 121.11°C for a period of time ranging from a moment to up to 110 minutes.
This article concerns the process of making soy milk, which involves the process of preparing soy milk. Various food ingredients are then added to the slurry to obtain the desired final composition, the slurry is homogenized, and the slurry is then spray dried. In particular, see Example 1 from column 2, line 28 to column 3, line 39.

Mustakas et al. U.S. Patent 36
39129 disperses fat-rich soybean flour in water to produce a slurry, mills the slurry, 10- reduces the particle size of the flour particles in the slurry, and homogenizes the milled slurry; A method of subsequent spray drying is disclosed.

Moustakas et al., US Pat. No. 3,809,771, suspends fatty cottonseed oil and water, activates lipoxygenase, and precipitates lipid-proteins.

Relates to the production of a fat-enriched cottonseed oil beverage by settling and resuspending water at a pH of about 9, heating and cooling the suspension, adjusting IIH to about 7, and clarifying. .

Small Dell (1-10681) et al. US Pat. No. 4,194,018
produced a dispersion of particles such that the majority of the particles had dimensions on the order of 100 to 500 μm by grinding soybeans in the presence of water at a concentration of 90” to 100°C, and by injection of water vapor, the dispersion was dissolved. to a temperature of 120° to 160°C and grind the dispersion to form protein and fat globules with dimensions on the order of 2 to 10μ and the largest dimension substantially 40=
Discloses the production of an aqueous soybean suspension by producing a suspension containing no more than 300 microns of capsule wall remnants.

Hand ()-1and) Other literature papers soak soybeans,
Soybean milk comprising the steps of dehulling, passing the beans through a mill in the presence of a sufficient amount of water to produce a slurry containing 16% solids, homogenizing the slurry, and then spray drying. Discloses a manufacturing method.

Johnson (Jolson) and others have reported that boiling traditional soymilk at 99°C and pH 6,7 for about 60 minutes reduces trypsin inhibitor (TI> activity by more than 90% and improves Sakae*m). discloses a method for producing soymilk by steam-injection cooking such that the design is continuous and the concentration is higher than that traditionally used for cooking soymilk by direct steam-injection cooking. (99℃～
154°C). At concentrations higher than about 120°C in steam-injection cooking, a constant temperature-dependent pattern in soymilk, solids and protein yields is characterized by an initial decrease, followed by a rise to a maximum tally and an R-axis decrease. was observed to be attached. 154℃
, pH 6,7, maximum recovery occurred at the same point as excessive inactivation of TI.

After centrifugation at 1050XG for 5 minutes, approximately 90% of the slurry, 86% of soybean solids and 90% of protein
was recovered. Under optimal conditions for steam-injection cooking,
The soymilk also possessed less than 8% residual TI activity and relatively little chemical browning. Using traditional cooking methods, approximately 72% of the slurry, 61% of the soy solids and 73% of the protein are recovered.

The method according to the invention utilizes deacidified shaved soybeans, which are soaked, rinsed and ground (wet grinding).

11 Process and blending process. The milk is then pasteurized, homogenized and finally aseptically packaged. The soymilk produced by this method has a pleasant aroma and a smooth texture1.
have The taste and sensory characteristics are equal to or ``superior to'' those of soymilk produced by other existing methods.

According to the invention, the improvement comprises: a) soaking the soybeans in 3 to 5 times their own weight in water; b> rinsing and dehulling the soybeans; and C) reducing the bean size of the dehulled soybeans by grinding. d)
producing an aqueous soybean slurry containing 5-15% total solids; e) adjusting the alkalinity of the soybean slurry to 1) H of 8.5-9°5 by adding an alkaline reagent thereto; f) Cough soybean slurry at a temperature of 95°C to 98°C for 30 to 40 minutes.
II for 5 minutes, during which time the slurry IJI-il, 1
Q) Adjust the soybean slurry to a pH of 7.0-7.4 using strong mineral acids and then add the desired ingredients to the soybean slurry. h) homogenizing the soy milk in two stages under a homogenizing pressure, where the homogenizing pressure in the first stage is 25
00-13- A method for producing soymilk from soybeans is now described, comprising 3500 p,s, iog, and a second stage homogenization pressure of 500 p,s,t,g. I found it.

Further according to the invention, the soaking step is optional.

Therefore, the improvement involves a) dehulling the soybeans, b) reducing the bean size of the dehulled soybeans by grinding, and C)
producing an aqueous soybean slurry containing 5-15% total solids; d) raising the alkalinity of the soybean slurry to a p)-1 of 8.5-9.5 by adding an alkaline reagent thereto; e) heating the soybean slurry at a temperature of 95°C to 98°C to 30°C to 4°C;
Cook for 5 minutes, during which time the pH of the slurry should be between 7.5 and 8.
r) Adjust the soybean slurry to a pH of 7.0-7.4 using strong mineral acids, and then add the desired ingredients to the soybean slurry to form a soymilk beverage. 14- Q) homogenize the soymilk in two stages under homogenizing pressure, where the homogenizing pressure in the first stage is 2500-3500 p;
A method for producing soymilk from soybeans has also been identified, consisting in that the pressure for homogenization in the second stage is 500 p,s,i,g.

The method of the invention further includes the step of aseptically packaging the soymilk or spray drying the homogenized soymilk to provide a soymilk beverage powder.

According to the invention, the soybean slurry is preferably made of HCl, H
It is neutralized with a strong mineral acid selected from the group consisting of 2SO4 and tH3PO47')', with HCI being particularly preferred.

Also in accordance with the present invention, the alkalinity of the soybean slurry is preferably adjusted to a pH of 9.0 using an alkaline reagent selected from the group consisting of NaOH, KOH and Ca(OH)t.
To! One verse is said.

In carrying out the preferred method of the invention, the soybeans are submerged in 5 times their own weight in water and optionally, for example, Na HCO
In the presence of an alkaline reagent such as 3.

Soak.

One object of the present invention is to provide a simple method for producing a soy milk beverage without affecting the properties of the protein. Therefore, it is the main objective of the present invention to utilize more than 95% of the protein in raw soybeans.

Furthermore, another object of the present invention is to provide a method for producing a soy milk beverage that is flexible in that the Idemitsu substance can be raw soybean, fat-rich flour or defatted.

It is also an object of the present invention to provide a finished organoleptic soymilk in liquid form that can be easily reconstituted from a single product or powder.

Furthermore, it is an object of the present invention to provide a low cost soymilk that has a taste and mouthfeel comparable to commercially available products made from soybean isolate or other processes;
The soymilk is produced on a commercial scale from whole soybeans.

More particularly, it is therefore an object of the present invention to (1) hydrate whole or dehulled soybeans, (2) grind the hydrated soybeans in hot water, and (3) prepare a soybean slurry. Diluting and cooking to an alkaline pH, then (4) blending the resulting soy milk product, homogenizing, and aseptic packaging to produce a pleasant tasting soy milk beverage that is essentially free from choking sensation. It is to provide.

Finally, it is an object of the present invention to provide a method for producing soymilk that uses simple process technology and requires relatively low capital investment.

Other objects and advantages of the invention will become apparent upon reading the following detailed description and referring to the drawings.

Although the invention will be described with respect to a preferred process, it will be understood that it is not intended to limit the invention to that process. On the other hand, it is intended to embrace all alterations, modifications and equivalents provided they fall within the nature and scope of the invention as defined in the claims.

All types of soybeans, such as Korosoi, Clark, Alasoge,
Ansoi et al., can be used in the practice of the present invention.

Preferably, the soybeans are air washed to remove large defects and foreign materials.

Referring first to FIG. 1, there is shown a schematic diagram of a preferred method of the invention. The purpose of the soaking step is to fully hydrate the soybeans to make the subsequent grinding step more effective and to leach out some of the oligosaccharides and sugars involved in the production of flatulence in humans. Bean hydration requires a bean to water ratio of 3-5:1. Typical composition of soaking solution to be discarded is 0.75%
of protein, 3.9% carbohydrates (2.6% soluble I!
(sugars, raffinase, stachyose) and 1.4%
It is the ashes of Fast! J[J] Because of the inactivation of the 1 Novoxychenase enzyme, which is accompanied by an unpleasant odor,
For hydration of beans, a rapid method is preferred, and a 1° soaking step is optional, such as with thorium bicarbonate)' 11/18
− It can also be carried out in the presence of potash test mulch.

The hydrated soybeans must then be rinsed with water before grinding. Although it is preferred to start with clean dehulled soybeans, whole soybeans can also be soaked and used using a suitable wet dehulling method.

The hydrated soybeans are then passed through an Alvin D Brex mill along with water to produce a slurry of 5-15% total solids. It is preferable that the water temperature is 90G. If it is desired to produce a soymilk with a raw bean flavor, the temperature of the water used for draining and grinding the beans must be V-concentrated to avoid inactivating the boxygenase enzyme.

The slurry is then allowed to stand until the desired aroma develops. The remaining steps apply to both pleasant and soymilk.

The soybean slurry is then adjusted to pH 9 using an alkaline base such as NaOH, KO (or Ca(OH)2).
,0+'0.5, and then (205C~98℃
ml for 30-45 minutes. 97 over 45 minutes
One degree of cooking in °C is shown. Due to the combination of alkaline 11H and high temperature, the soybean slurry has a state similar to that after homogenization, and the soybean slurry does not have a sticky feeling or crumbly appearance.

It is important to keep the cooking temperature of the slurry below the rolling boiling point to minimize foaming. Furthermore, this step is also sufficient to inactivate the trypsin inhibitor. During the cooking stage, the pH drops from an initial 9.0 to a final 7.5 to 8.2.

It can be hypothesized that the decrease in 11H is due to the evolution of certain protein globulins and/or the release of bound salts which act synergistically as buffering aids. The alkaline base used in the cooking step can also influence the final viscosity of the soymilk, provided the other processing steps and ratios are the same.

Upon completion of the alkaline cooking stage, the bean slurry is neutralized to pH 7.0-7.4 using a strong mineral acid such as HCI, HE 804 or l-13PO4. The soybean slurry is then blended into the final soymilk by adding sugar, flour, emulsifiers, coloring agents, and flavors as desired. The soymilk is then preferably boiled in a two-stage apparatus for 3
Homogenize at 000-4000p, s, i, Ll,:. The homogenized liquid beans FL can then be packaged as desired or it can be spray dried to give a soy milk beverage powder.

The alkaline cooking process may also involve a loss of sulfur-containing amino acids and the production of ricinoalanine, resulting in a substantially reduced protein profile. Soymilk samples were prepared according to the method outlined, freeze-dried after an alkaline cooking step, and the protein properties were evaluated. corrected P,
E, R, was 1°78, indicating that the properties of the protein were comparable to those of soybean monoIII and that no adverse reactions with amino acids occurred. In scope, Figure 1 is substantially similar to Figure 2. These two hammers differ primarily in that in Figure 12, the soaking and tinting stages are removed.

Example 1 Deshelled cologne, soybean pieces <34.
25 kg> was added to 13 γ kg of water at 90-95°C.

When the beans were left to hydrate in water for 75 minutes, they absorbed approximately 1.2 times their weight in water. The hydrated beans were then rinsed with water to remove any remaining surface dirt and drained with the soaking solution. Next, the soybeans are immediately
Choroplex Bin Mill (Alvin American)
Company: Nateik, Massachusetts) with hot water. The milled soybean slurry was diluted in a jacketed kettle to the desired 2% protein v4 content, and one portion was diluted to 9.0 liters with N'aOH.
I did one verse. The temperature was increased to 97°C and the slurry was cooked for 45 minutes with good stirring.

At the end of cooking, the pH dropped to about 7.8, which was then further adjusted to 7.2 with l-10I.
&j J, (J) CL agent was added and the water was replaced with H to give a 2% protein Ω milk drink. This drink was administered at 3000 psi and 500 p for stages 18 and 2, respectively.
The L3 homogenized soymilk was passed through a two-stage Manton-Calarin homogenizer using a LI HT and pasteurized using a Subirareme indirect tubular heat exchanger at 1400 for 5 seconds and 2501 Tetra 7 Lysoc (p 'Packaged aseptically in a pan cage.

This soymilk did not have the soybean aroma or odor that is generally associated with soymilk. There was no choking sensation or powdery feeling associated with excess fiber. Storage in Tetrabrik(R) at air and cold temperatures showed excellent colloidal stability, with precipitation of grout only being seen after 3 months. This beverage was rated as organoleptic and was found to have good weight and mouthfeel.

fi This invention will be better understood as it describes its commercial operation.

Soak and Rinse The desired amount of dehulled and split soybeans was weighed and dumped into a soaking tank stand using a forklift.

Two soak tanks could be used on a rotating schedule. The soybeans were filled into one side of the soaking tank and rinsed twice with potable water. The soaking tank is preferably equipped with a removable perforated plate at the bottom to facilitate drainage of the soot water. After rinsing, hot water was filled into the tank and the beans were soaked for 75 minutes or until they were fully hydrated. During the soak time, fresh water vapor was injected into the tank and the concentration was maintained at approximately 90° C. using an automatic concentration control valve.

The steam injection also provided gentle agitation to the bean bath.

The soaking process softens the bean fiber, removes bitter components from the bean, and effectively inhibits enzyme-catalyzed rancidity.
1 lj yielded a good tasting product.

This 29-heat treatment also degraded the biologically active components of soybean, trypsin inhibitors 11J and hemagglutinin.

Fully hydrated! - When the amount of beans increased to about 2.7 times its original amount and had a bulk density of 623 g per 11. After fully hydrating the beans, the soaking water was drained and the beans were rinsed twice again with drinking water.

The fully hydrated Daisan was fed to an Alvin-mill equipped with a Star Flora volumetric feeder installed at the outlet of the soak tank. The star=70 volume feeder utilizes variable speed feed vanes with a static flow cone. The vanes sweep material from the periphery into and down the cone toward the center, where it is discarded. Other volumetric feeders are also conceivable, such as vibrating bottles, screw feeders or membrane slurry pumps.

25- Grinding and Wetting The grinding Alvin mill is an impact stud mill with 1111 rotating and one stationary stud disc.

The Alvin Kiloplex model 25oz and model 40oz could be used in one line run and two line runs, respectively. Approximately 1 hour of milling was conducted per batch for both single-line and dual-line operations.

During the milling process, about 4 to 8 parts per minute of water was fed through the spray ball into the soaking tank to facilitate the passage of the beans and to continuously flush out the ground bean base inside the mill. The ground soybean slurry was then pumped into a cooker equipped with a positive exchange pump for further processing.

-1 Cooking was carried out in a steam jacketed cooker. 5%
An amount of water was added to the bean slurry to obtain a soymilk having a total solids content of . Alkalinity was adjusted to pH 9 using 50% caustic solution.

26- Steam was injected into the heating jacket and the temperature was maintained between 95°C and 98°C using an automatic amperage control valve.

Higher cooking temperatures would have caused excessive foaming. Constant stirring is necessary to promote heat exchange and keep the particles in suspension. Process II further reduces the size of the 41M quality after grinding. The cooking process took approximately 45 minutes per batch.

Rainbow UIL After cooking, soy milk was neutralized with a small amount of hydrochloric acid. An electronic +)H meter with degree correction was used for this purpose.

To complete the soymilk formulation, the desired cloudy sugar, salt and emulsifier were added. Next, soy milk is cherry barreled.
It is sent to Unitherm IJHT processing equipment, which is tJHT
It was adjusted by a level probe in the IAH's surge tank.

The UHT (high temperature) treated and homogenized soymilk was heated to 140°C in two stages using a tubular heat exchanger and held at 140°C for 4 seconds inside a support tube.

The product is then cooled to 65°6°C with a cooling base and 30001), S, i, g, ~40001), S,
It was passed through a two-stage homogenization valve at a total homogenization pressure of 1 g. This heat-shocked product was totally sterilized and retained its original taste and aroma. The product was then further cooled to room temperature (26,7°C) and sent to the packaging machine in a closed system.

The operation of the UHTIi station was generally consistent with the Tetrabrik (R1) packaging machine.

[Brief explanation of drawings]

FIG. 1 is a schematic representation of the preferred process of the present invention. Figure 1@2 is a second schematic representation of the preferred process of the invention. Procedural amendments overturned June 14, 1980 Patent section chief'me kan Kazuo Sugi Tono 1 Indication of case Ni, =, 1ltj 58-72320 No. 2 Name of invention n Hole surface force method 3 Famous case for amendment Relationship between t Patent applicant name The Coker-Cola Australia Kannozoni (Name) 4th Director Address: 107 337-

Claims (1)

[Claims] 1. A method for producing soybean milk from soybeans, comprising: a) soaking the soybeans in 3 to 5 times their own weight of water; b) rinsing and threshing the soybeans; C) Reduce the size of the shelled large beans by crushing, d)
producing an aqueous soybean slurry containing 5-15% total solids; e) adjusting the alkalinity of the soybean slurry to a pH of 8.5-9.5 by adding an alkaline reagent thereto; f) Ili soybean slurry was boiled at 95°C to 98°C for 30 minutes.
Cook for ~45 minutes, during which time the pH of the slurry is ~7.5.
I) H within the range of 8.2, Q) Soybean slurry was treated with strong mineral acid at pHk: 11 of 7.0 = 7°4,
and then adding the desired ingredients to the soybean slurry to formulate a soymilk beverage; h) homogenizing the soymilk in two stages under homogenizing pressure, where the homogenizing pressure in the first stage is between 2500 and
35 o o p, s, +, o, and the homogenizing pressure of the second stage is 500 p, s, i, g,. The method according to claim 1, further comprising the step of 2.1) aseptically packaging the soymilk. 3. The method of claim 1, further comprising the steps of: 3. i) spray drying the homogenized soymilk to provide a soymilk beverage powder. 4. In step (Q), the strong mineral acid is)-1(1, H2
2. A method according to claim 1, wherein the method is selected from the group consisting of SO4 or H3PO4. 5. The method of claim 4, wherein in step (l) the strong mineral acid is ICI. 6. In step (e), the IIH of the soybean slurry is
9. with an alkaline reagent selected from the group consisting of 0H1KOH and Ca(OH)t. Claimed method of adjusting OpH. 1. The method of claim 6, wherein the pH of the soybean slurry is adjusted to a pH of 9.0 using a 50% solution of NaOH. 8. The method of claim 6, wherein in step (f) the pH of the soybean slurry is lowered from 9 to 7.5-8.2 OH. 9. The method of claim 1, wherein in step (f) the cooking temperature of the slurry is kept below the rotary boiling point to minimize foaming. 10. The method of claim 1, wherein in step (a) the soybeans are soaked in 5 times their weight in water. 11. The method according to claim 1, wherein the soybeans are soaked in water at 90°C for 60 to 90 minutes. 12. Step (d>) of producing an aqueous soybean slurry at a temperature of 90°C.
2. The method of claim 1, wherein in a) the soybeans are soaked in the presence of an alkaline reagent. 14. Method 7 according to claim 13, wherein the alkaline reagent is sodium hydrogen carbonate. 15. Soak the soybeans in the presence of water vapor and reduce the temperature to 90
A method according to claim 1, wherein the temperature is maintained at a temperature of .degree. 16. The method according to item 1 of the specific FFM requirements, in which water vapor is injected in step (f) to maintain 'arx at 95°C to 98°C. 17. A method for extracting soymilk from soybeans, comprising: a) dehulling the soybeans, b) reducing the bean size of the dehulled soybeans by crushing, and C)
producing an aqueous soybean slurry containing 5-15% total solids; d) bringing the anolekalinity of the soybean slurry to 8.5-9.5 p}-1 by adding an alkaline reagent thereto; e) The soybean slurry is heated at 95°C to 98°C for 30 to 40 minutes.
5 minutes, during which time the pH of the slurry was 7.5-8.
．． f) soybean slurry using strong mineral acids to lower the pH to within the range of 7.0-7. Q) homogenize the soymilk in two stages under homogenizing pressure, where the first stage homogenization The pressure for conversion is 2500 to 3500 p. s. i. a
．． and the pressure for homogenization in the second stage is 500
1), S. I. A method characterized by being L. 18. The method of claim 17, further comprising the step of: i) aseptically packaging the soymilk. 19. Claim 117, further comprising the step of: i) spray drying the homogenized soy milk to provide a soy milk beverage powder.
The method described in section. 20. In step 1@(f), the strong mineral acid is HCI, H
5 selected from the group consisting of 2SO4 or l-13PO4
- The method according to claim 17, wherein: 21, Step 1! 121. The method of claim 120, wherein in (f), the strong mineral acid is }-ICI. 22. In stage M(d), the pH of the soybean slurry was adjusted to Na
18. The method of claim 17, wherein the l)H is adjusted to 9.0 using an alkaline reagent selected from the group consisting of OH%KOHt'j and Ca(OH)g. 23. Adjusting the pH of the soybean slurry to a pH of 9.0 using a 50% solution of NaOH, Claim 22
The method described in section. 24. The method of claim 17, wherein in step (e) the cooking temperature of the slurry is kept below the rotary boiling point to minimize foaming. 25. The method according to claim 17, wherein the soybeans are soaked in water at 90°C for 60 to 90 minutes. 26, Dan! 18. The method of claim 17, wherein in (c) the aqueous soybean slurry is produced at a temperature of 90<0>C. 6-27.Injecting steam in step (e),
and maintains the concentration at 95°C to 98°C.
The method described in Section 417.