KR20130126540A - The method for making soybean milk, and soybean milk made by the same method - Google Patents

Abstract

The present invention relates to a soybean milk manufacturing method including a step of peeling beans after roasting the beans; a step of steaming the peeled beans; a step of producing soybean solution by grinding the steamed beans; a step of producing a soybean mixed solution by adding additives into the soybean solution; and a step of homogenizing the soybean mixed solution. The present invention is provided to remove a taste somewhat fishy by roasting the soybean enough even though bean-curd dregs are not removed; to have a nice chewy texture by facilitating the miniature of fibers of an edible portion. The manufacturing method of the present invention is provided to obtain a grain size below a predetermined size by facilitating a mechanical multi-stage miniature and homogenization process by roasting soybeans enough otherwise a normal soybean milk manufacturing method and to manufacture soybean milk with improved chewy texture while including bean-curd dregs. [Reference numerals] (AA) Stone picking, selecting;(BB) Roasting, peeling;(CC) Steaming;(DD) Coarse-grinding (optional);(EE) Fine-grinding;(FF) Mixing;(GG) Fine-grinding (optional);(HH) Homogenization;(II) Sterilization, packaging

Description

Soymilk production method and soymilk manufactured by the same method {The method for making soybean milk, and soybean milk made by the same method}

The present invention relates to a soymilk, and more particularly to a soymilk manufacturing method for producing a high-quality soybean milk without removing the fat in the soymilk production process and a soymilk produced by the method.

Soy milk is a liquid soybean product, also known as soy milk, which is a water extract of soybeans. In addition, the filtered soybean extract itself produced in the middle process of producing tofu, soybean milk, and soybean cheese is called soy milk.

The general composition of soy milk is 88 ~ 89% of water, 3.0 ~ 3.5% of protein, 3.0 ~ 3.5% of fat, 4.5% ~ 5.4% of sugar. The composition is similar to that of milk, so infants who are allergic to milk or lactose digestion It is also an excellent alternative to milk for adults who have difficulty with it. Soy milk is extracted from soybeans with water, so the protein contained in soy milk is a water-soluble protein, and about 85% of these are glycine and conglycinin.

As a method of preparing soy milk, it is conventionally a method of obtaining soybeans by soaking in water or heating and juice with raw soybean or soy flour. In mass production facilities, soy milk is dried by steaming, steaming and squeezing soybeans to remove soybeans, and dietary fiber, peptides, lipids and minerals, which are useful to us when removing them, are inevitably removed and processed as feed or waste. Will be.

In order to overcome the problem of loss of nutrients, soymilk manufacturing method that does not remove soybean is a wet manufacturing method, and soybean milk is made by grinding soybean milk in whole water or soybean milk manufacturing method using soy flour. .

However, the whole soybean milk that has not been removed is produced by using enzymes or manufacturing methods using high pressure homogenizers. However, there is a problem in the hassle, taste, and economics due to enzymatic degradation, and soaked or dried peeled soybeans. Silver has a limit in mechanical grinding, so it has a limit in particle size even when finished with high pressure homogeneity. In addition, the soybean shell has a disadvantage in that it improves the fishy smell of soybeans, increases the viscosity of soy milk as well as decreases the texture as a result of increasing the particle size.

Therefore, in order to solve these problems, techniques for manufacturing soybean milk including bean curd have been developed, but there are still problems in grain size, rancidity, taste, and so on, as well as the soy fish described above. This is necessary.

Korean Unexamined Patent Publication No. 2007-0015983 Korean Patent Registration No. 822165 Korean Patent Registration No. 836755

The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for producing soy milk without a fishy taste and excellent texture without removing sesame seeds and a soy milk produced by the method.

The present invention was created to achieve the object of the present invention as described above, the present invention, the step of roasting after roasting soybeans; Steaming the stripped beans; Pulverizing the steamed beans to make soymilk; Formulating an additive to the soymilk to make a soymilk blend; And homogenizing the soy milk mixture.

The step of peeling after roasting the beans may be stripped after roasting for 3 minutes or more and 20 minutes or less at a temperature of 150 ° C. to 280 ° C.

Steaming the shelled beans may be steamed for 30 seconds or more and 8 minutes or less at a temperature of 75 ℃ to 130 ℃ in the shelled beans.

The step of making the soymilk by grinding the steamed soybeans may be pulverized into 40μm ~ 80μm by a cutting method (blade), and the grinding liquid may be mixed.

The water used in the steaming step may be utilized as the grinding liquid.

Formulating an additive to the soy milk solution to form a soy milk mixture, the additive is preferably any one or a mixture of two or more of sugars, vegetable oils, emulsifiers, stabilizers, thickeners.

Homogenizing the soy milk mixture may be homogenized by applying a pressure of 200bar ~ 600bar soybean.

The homogeneous soy milk solution may further comprise sterilizing at a temperature of 130 ° C ~ 160 ° C for at least 2 seconds 5 minutes or less.

The sterilized soy milk solution may further include sterilizing the pressurized retort at a temperature of 120 ° C. to 140 ° C. for 3 minutes to 30 minutes.

The step of mixing the additives to the soy milk solution to make a soy milk mixture, the coarse grinding step of grinding the soybean milk steamed soybeans to a first average particle size, and the first average particle size after the coarse grinding step It may be carried out by a fine grinding step of grinding to a smaller second average particle size.

The invention also comprises the steps of roasting beans; Steaming the beans; Pulverizing the steamed beans to make soymilk; Formulating an additive to the soymilk to make a soymilk blend; It discloses a soymilk production method comprising the; and homogenizing the soymilk blend.

The step of mixing the additives to the soy milk solution to make a soy milk mixture, the coarse grinding step of grinding the soybean milk steamed soybeans to a first average particle size, and the first average particle size after the coarse grinding step It may be carried out by a fine grinding step of grinding to a smaller second average particle size.

The present invention also discloses soymilk prepared by the above production method.

The present invention can sufficiently roast soybeans to change the fishy taste of soybeans to a savory taste, and improve palatability for soymilk.

Also, peeling the beans can improve the coarse taste and high viscosity coming from the skin.

Also, by sufficiently roasting the beans, it is easy to refine the fiber of the edible part, which improves the texture, and even though the bean is contained by performing mechanical grinding several times, the flavor, viscosity, texture of taste, and most of the nutrients of the beans can be consumed. .

Furthermore, by including most of the nutrients of soybeans, which are useful for preventing adult diseases, such as dietary fiber, peptides, lipids, minerals, soymilk can be produced more balanced and maximized nutrients of soybeans.

In addition, by eliminating the busy process, the cost can be reduced by approximately 30% compared to the normal busy process soymilk, and moreover, it is eco-friendly and can simplify the process without generating waste.

In addition, if the busy paper is not removed, the foaming occurs relatively more in the grinding process. In the present invention, the soymilk can be made without using a defoaming agent by sufficiently roasting the beans.

In addition, the manufacturing method of the present invention, unlike the conventional soymilk production method is sufficiently roasted soybean through a multi-step mechanical grinding process and homogeneous process to ensure a particle size below a certain amount, soybean milk containing soybeans and improved texture. can do.

1 is a manufacturing process of soymilk according to the method of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

Hereinafter, a method of manufacturing soymilk according to an embodiment of the present invention will be described with reference to the accompanying drawings.

Referring to Figure 1, soymilk production method according to an embodiment of the present invention, the step of roasting after roasting soybeans, steaming the stripped soybeans, grinding the steamed soybeans to make soymilk solution, Formulating an additive to soymilk to form a soymilk blend and homogenizing the blend.

1) Preparation stage of beans

Before the beans are roasted and stripped, the beans may be subjected to the steps of precipitation (removal of stones), selection, washing and drying.

And the step of drying the soybean is to select and select soybeans as the raw material of soy milk can be classified according to the type, size and condition of the soybeans, it becomes the basic work to produce high quality soy milk.

Washing of beans is generally repeated several times with clean water.

On the other hand, the beans are intended to be dried to an appropriate level so that the step of roasting the beans, which is the next process, can be efficiently performed by drying the beans using natural or hot air.

2) Stir-fry, stripping step

Roasting the beans may be variously performed as a step of roasting the beans.

For example, in the step of roasting the beans, the beans may be roasted at a temperature of 150 ° C. to 280 ° C. for 3 minutes to 20 minutes.

For example, 20kg of beans were put in a stir-fryer (weaving machine) and roasted soybeans by separating seven stages from roasting at 140 ° C. for 1 minute to roasting at 230 ° C. for 15 minutes.

And as a result of roasting the beans under the same conditions as above and comparing the particle size and viscosity, it was confirmed that the grain size and viscosity were relatively decreased under the same conditions (crusher) as the degree of roasting is stronger. However, when roasted excessively than the above conditions, a negative taste such as a burnt taste appeared rather than a savory taste.

Therefore, the texture of the soy milk may be deteriorated if it is out of the above range, and if the beans are excessively roasted, it may be desirable to fry the beans in the above ranges, as the result may be excessive grain size when the beans are crushed later. .

In addition, roasted by hot air drying and roasted by far-infrared roaster, roasted for 10 minutes at 230 ° C. for 10 minutes, and then peeled stepwise to 4 mm, 0.2 mm, and 0.15 mm, and homogenized twice at a pressure of 300 bar. As shown by 50μm and 40μm respectively, using far-infrared roaster rather than hot air drying, the effect is sufficiently roasted to the inside of the beans, which can be confirmed that the grain size after grinding the roasted beans is lowered.

Therefore, by sufficiently roasting the beans as described above to facilitate the peeling of the bean skin which is the cause of the fishy taste, simplify the process, save energy, minimize the fishy taste of soy milk, it is possible to increase the savory taste.

In addition, it is easy to pulverize in the subsequent grinding process by sufficiently roasting the beans, the particle size of the particles can be further refined after grinding, and the texture can be improved by miniaturizing the particle size.

It is also possible to prepare soy milk without using enzymes such as pectinase, cellulase, hemicellulase for physical properties and tissue breakdown by sufficiently roasting the beans.

The step of stripping the roasted beans is to remove the shells of the roasted beans, and the shells of the beans are peeled by cracking the shells of the beans by rubbing the shells of the roasted beans by the roasting process.

The stripping process of soybean is intended to shorten the steaming time in the next step of steaming soybean by removing soybean hulls and to improve the astringent taste or high viscosity coming from soybean hull.

Meanwhile, the stripping process of beans after roasting may be omitted as an option.

3) steaming stage

Steaming the stripped beans may be characterized in that the beans are steamed for at least 30 seconds or more and 8 minutes at a temperature of 75 ℃ ~ 130 ℃. The amount of water added during the steaming step may be appropriately selected.

Steaming of the soybean can be carried out by a variety of methods, such as the passage of steam, hot water, steam is preferably steamed by passing the hot water for 30 seconds or more, 8 minutes or less at a temperature of 75 ℃ ~ 130 ℃.

On the other hand, the moisture content of the beans after roasting is 15% to 5% of the total weight of the beans, the content of water added after steaming is 150% to 200% of the weight of the beans.

As a specific example of the steaming step of the soybean, 100 parts by weight of imported soybeans (87% solids) of US soybeans were removed and selected to remove stones and contaminants, and to obtain 85.3 parts by weight of roasted soybeans, steamed at 95 ° C. for 5 minutes. As a result, 150 parts by weight was obtained, and 1,000 parts by weight of crushed water was added. As a result, 1,100 parts by weight of soymilk was obtained, which was 11 times more than soybeans and 12.8 times more than molten beans, based on 7% solids, excluding mechanical loss.

4) grinding step

The steamed soybean may be pulverized to make soymilk, and may be performed by various methods.

In particular, the grinding step may be performed by a coarse grinding step of grinding the beans subjected to steaming step to a first average particle size, and a fine grinding step of grinding the second average particle size smaller than the first average particle size after the coarse grinding step.

The coarse grinding step is a step of grinding to a first average particle size, the first average particle size is preferably 70㎛ ~ 4㎜. Here, the average particle size is defined as the numerical value of the particle size corresponding to 50% region in the particle distribution graph obtained by particle analysis.

On the other hand, according to the degree of roasting of beans in the embodiment, when passing through a grinder to grind so that the average particle size is 1.2mm, it was confirmed that the first average particle size is lowered to 115㎛ ~ 200㎛ (viscosity is 15cP ~ 30cP).

Meanwhile, the coarse grinding step may be performed by repeating the same first average particle size several times, or by grinding in multiple stages with the first average particle size decreasing sequentially.

The fine grinding step is a step of grinding to a second average particle size smaller than the first average particle size, the second average particle size is preferably 20㎛ ~ 80㎛.

The pulverization step may be performed by repeating the same second average particle size several times or by grinding in multiple stages with the second average particle size decreasing sequentially.

On the other hand, when the result of the experiment, the beans were roasted with a far-infrared stir-fryer and coarsely pulverized, and compared with the sample ground by the millstone method and the knife-cutted sample in the first grinding step, the particle size was 48.3㎛ and 38.5㎛, respectively. On the contrary, it can be seen that 52cP and 65cP.

In the microscopic observation of the pulverized results, the samples pulverized by the method of milling showed that the tissues were torn, whereas the cut-type samples showed smaller and independent pieces. As a result, it can be seen that the cutting method than the grinding method has a greater effect on lowering the grain size of the soybeans due to the fiber properties of the soybeans, thereby maintaining the texture of soy milk more smoothly.

In addition, the fine grinding step may further include one to four times, and the number of blades in the fine grinding (cutting) is 210, 212, 214, 216, 218, 220, and 222, respectively, using microcut heads. Can be refined.

Meanwhile, the grinding step may be performed alone without undergoing the coarse grinding step.

In addition, the grinding liquid used when grinding the soybean can proceed to the environment-friendly process does not generate waste by utilizing the water used in the steaming process.

On the other hand, the grinding liquid to be added is preferably determined by the content ratio of the solid content of the soymilk to be finally prepared.

For example, when the solid content of soy milk is 5%, an appropriate amount may be added such that the grinding liquid is 5% solid content of soy milk in consideration of the water content (150% to 200% of soybean) after steaming.

On the other hand, after the grinding step may be mixed with a grinding liquid such as water. Here, the grinding liquid may be used in a state in which water is mixed with water or beans that have undergone grinding.

5) Mixing step

The pulverized soymilk solution is made into a soymilk blend through the step of compounding the additives. Sugars (monosaccharides, disaccharides, small sugars, polysaccharides, sugar alcohols, artificial sweeteners, honey, brown rice syrup, wheat syrup), vegetable oils (oil oil, olive oil, grapeseed oil, canola oil, peanut oil, rice bran oil, soybean oil), Soybean Extract (Black Beans, Root Beans, Soybeans), Sesame Paste (Sesame, Black Sesame), Grain Powder (Barley, Crude, Sorghum, Soybeans, Sesame, Brown Rice, Rice, Black Rice, Millet, Oats, Wheat, Jelly, Buckwheat), Nut pastes (walnuts, pine nuts, peanuts, almonds, pistachios, cashew nuts), emulsifiers (soybean lecithin, sugar esters, monocoppers), stabilizers (carrageenan, xanthan gum, gum arabic, guar gum, gellan gum), thickeners ( Soymilk formulation can be prepared by adding an appropriate amount of pectin, agar, gelatin, cellulose, flavorings, pH adjusters, vitamins, tocopherols, salts, calcium and mixtures.

After adding the additive to the soy milk solution to make the soy milk mixture may optionally include the step of pulverizing the soy milk mixture once more before going to the homogenization step.

On the other hand, as a specific mixing step, soymilk (corrected to 7% or more solids) obtained in the steaming step 1.5 parts by weight of jade oil, 100 parts by weight of xanthan gum, 0.02 parts by weight of salt, 0.12 parts by weight of salt, 0.15 parts by weight of soybean lecithin, When 5.54 parts by weight of liquid fructose and 0.1 parts by weight of sodium citrate were added, soymilk having excellent taste could be obtained.

6) Homogeneous Step

The blended soymilk mixture is finely refined soymilk particles through a homogeneous step. The soymilk blend may be characterized in that homogenized one to three times (once to several times) by applying a pressure of 200bar ~ 600bar.

Soy milk, which has undergone a homogenization step, not only reduces the generation of particles with a large particle size, but also reduces the average particle size of the particles, thereby maintaining the uniform quality of the soy milk and the taste of the soybean.

7) Sterilization, Packing Step

Soy milk after the homogenization step is subjected to sterilization by a variety of methods.

Specifically, in order to enable the homogenous soy milk liquid to be distributed at room temperature in a liquid state, at a temperature of 130 ° C. to 160 ° C., it may be sterilized for 2 seconds to 5 minutes.

Alternatively, after the pressure retort sterilization process for 3 minutes or more and 30 minutes or less at a temperature of 120 ℃ ~ 140 ℃ may be filled by filling the glass bottle, Pet bottle, pouch, Carton Pack form.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Of course it is possible. Accordingly, the scope of the present invention should not be construed as being limited to the above-described embodiments, but should be determined by equivalents to the appended claims, as well as the following claims.

Claims (13)

Roasting the beans and then peeling them;
Steaming the stripped beans;
Pulverizing the steamed beans to make soymilk;
Formulating an additive to the soymilk to make a soymilk blend; And
Soymilk manufacturing method comprising the; homogenizing the soymilk blend. The method of claim 1,
The step of peeling after roasting the soybeans is soymilk production method characterized in that the stripping after roasting for 3 minutes or more, 20 minutes or less at a temperature of 150 ℃ ~ 280 ℃. The method of claim 1,
Steaming the shelled soybean is a soymilk production method characterized in that steamed for 30 seconds or more and 8 minutes or less at a temperature of 75 ℃ to 130 ℃ in the shelled soybeans. The method of claim 1,
The step of making the soy milk solution by pulverizing the steamed soybeans is a grinding method (blade) by grinding 40μm ~ 80μm, soymilk production method characterized in that the grinding fluid is mixed. 5. The method of claim 4,
Soymilk production method characterized in that to use the water used in the steaming step as a grinding liquid. The method of claim 1,
A method of producing soymilk, comprising the step of combining an additive to the soymilk solution to form a soymilk blend, wherein the additive is any one or a mixture of sugars, vegetable oils, emulsifiers, stabilizers, thickeners. The method of claim 1,
Wherein the step of homogenizing the soy milk mixture is a soymilk production method characterized in that the homogeneous by applying a pressure of 200bar ~ 600bar soybean. The method of claim 1,
The homogenized soy milk solution further comprises the step of sterilizing at a temperature of 130 ° C ~ 160 ° C for at least 2 seconds 5 minutes or less. The method of claim 8,
Soymilk production method further comprises the step of sterilizing the pressurized retort for 3 minutes to 30 minutes at the temperature of 120 ℃ ~ 140 ℃ sterilized soy milk. The method of claim 1,
Formulating the additive to the soy milk solution to make a soy milk mixture,
Coarse grinding step of grinding the beans subjected to steaming the peeled soybeans to a first average particle size, and after the coarse grinding step is milled to a second average particle size smaller than the first average particle size Soymilk production method characterized in that. Roasting beans;
Steaming the beans;
Pulverizing the steamed beans to make soymilk;
Formulating an additive to the soymilk to make a soymilk blend; And
Soymilk manufacturing method comprising the; homogenizing the soymilk blend. 12. The method of claim 11,
Formulating the additive to the soy milk solution to make a soy milk mixture,
Coarse grinding step of grinding the beans subjected to steaming the peeled soybeans to a first average particle size, and after the coarse grinding step is milled to a second average particle size smaller than the first average particle size Soymilk production method characterized in that. Soymilk prepared according to any one of claims 1 to 12.

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