JPS6345781B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soymilk.

Traditionally, soybean milk is produced by first dehulling the raw soybeans, heating them with dry heat, steam, or hot water to deactivate the enzymes, grinding them while immersed in water, and centrifuging them. Soybean milk is separated from soybean milk to obtain soymilk as a product, but the mutually related conditions between the dehulling process and the enzyme deactivation process are difficult, and the dehulling process is not carried out sufficiently, and the enzyme is deactivated. remain unaffected,
Due to the presence of skin, enzymes, trypsin inhibitors, etc., it emits strange odors during the manufacturing process, affects taste such as bitterness and astringency, sometimes causes digestive and physiological disorders, and generates toxic decomposition products. In order to eliminate these problems and sufficiently deactivate the enzyme, heat treatment using dry heat, steam, hot water, etc. is performed after the dehulling process, but a dry dehulling machine during the dehulling process also improves yield. In addition, in the dry heat method, a burning odor is likely to occur when sufficient heating is performed, and in the combined water treatment methods such as steaming and hot water, the odor generated during shedding occurs before the desired temperature rise is achieved. The heat dissipated water that enters from the damaged parts of the soybean contents promotes contact between the fats and oils released between the destroyed tissues and enzymes, producing an oil decomposition odor, and the parts of the soybean contents that are not accompanied by tissue destruction. If the heating effect is not improved, such as by heating in a dispersed manner, the result is that the bean odor similar to the partial soaking method may occur, and furthermore, heating in a co-water environment may result. The browning process is rapid due to the elution of carbohydrates, making it difficult to deactivate enzymes through sufficient heating, which causes raw and unpleasant odors in soybeans.Furthermore, the sterilizing effect cannot be achieved sufficiently. It was hot.

In this invention, soybeans with their skins on are heated in edible oil to perform enzyme deactivation treatment, and then the soybeans are removed from the skins to produce soymilk, thereby completely deactivating the enzyme. The purpose of the present invention is to provide a method for producing soymilk that can be processed and sterilized, completely prevent off-flavors, and minimize leakage and loss of soybean protein.

To explain an embodiment of this invention, first, raw soybeans are put into heated edible fats and oils stored in a courier in advance with their skins on, and heat-treated at a temperature of about 80°C to 140°C for about 3 to 30 minutes. Then, the soybeans are taken out from the oil, the oil and fat adhering to the surface are removed, the soybean surface is dehulled by pressing, and then the soybeans are washed with hot water.
By adding water, heating, swelling and grinding, sufficiently extracting water-soluble components, and centrifuging, okara and extracted soymilk are separated. It performs processing such as cooling, packaging, and preservation.

Edible fats and oils include soybean oil, other animal oils, and vegetable oils.

When soybeans are introduced into edible fats and oils, it is sufficient that the surface of the soybeans comes into contact with the fats and oils, and spraying or coating of the fats and oils may be used. In this case, the environmental gas phase is changed to an inert gas environment such as N gas. It is preferable to retain it.

When soybeans are heated to a certain level of water retention using edible fats and oils in a kutsuker, they are heat treated under pressure. , heat treatment is carried out under reduced pressure, and the key to maintaining this pressure is to reduce the moisture content of the soybean's outer skin and increase the moisture content of the internal tissue, and to maintain the moisture content of the soybean milk during the molting process and the subsequent process. This is necessary for the process to run smoothly.

When rapid depressurization treatment is performed after high-pressure treatment, water in the tissue rapidly evaporates, causing tissue expansion and destruction of cell membranes. can.

The heating temperature range is approximately 80°C or higher for the purpose of enzyme deactivation, and approximately 120°C to 140°C for the purpose of trypsin inhibitor deactivation and sterilization of thermophilic bacteria.
℃, and the temperature and time are set according to the shape of the raw beans and the purpose of heating.

With the configuration described above, the present invention has the following effects.

Raw soybeans are placed in edible oil with their skin on,
Since it is heat-treated, the outer skin can prevent the penetration of heated edible fats and oils, and can prevent fat oxidation and reduction as much as possible.

Because the soybean tissue is heated indirectly through the outer skin, compared to directly heating the soybean contents, it prevents discoloration and flavor changes due to heat in the soybean tissue, and reduces oxygen deactivation and trypsin inhibitor deactivation. It can be done satisfactorily.

Oxygen deactivation is performed by heating while the soybean is in the skin, so there is no damage to the outer skin of the soybean, soybean raw materials can be retained, and soybean water-soluble protein can be prevented from leaking out.
In particular, heating with edible fats and oils has not been able to provide the sufficient heating required to deactivate oxygen when the skin is on, but even when the skin is on, it is sufficient to deactivate oxygen and trypsin inhibitors and heat-resistant bacteria. The heat treatment necessary for sterilization can be performed, and the sterilization effect can also be sufficiently achieved.

When soybeans are heat-treated at a certain level of water retention using edible fats and oils in a kutsuker, they are heat-treated under pressure. , heat treatment is performed under reduced pressure, which reduces the moisture content of the soybean skin and increases the moisture content of the internal structure, making it easier to dehull the soybean milk and making subsequent processes smoother. can be done.

Claims (1)

[Claims] 1. (a) Raw soybeans are put into heated edible fats and oils which have been stored in a cooker in advance with their skins still on, and (b) Raw soybeans are heated at a temperature of about 80°C to 140°C for about 30 minutes. ~30
At this time, when soybeans are required to retain a certain amount of water, they are heat-treated under pressure, and when soybeans have a high moisture content and require dehydration, they are heat-treated under reduced pressure. (c) After the above heat treatment, the raw soybeans are taken out of the oil and fat that adheres to the surface of the raw soybeans, and (c) ) Remove the skin by pressing the soybean surface, (e) Wash with hot water, swell with water and heat, and grind.
A method for producing soymilk comprising the above steps, in which water-soluble components are extracted, centrifuged to separate okara and extracted soymilk, and soymilk is produced from the extracted soymilk.