RU2104650C1 - Soya milk production method - Google Patents

Abstract

FIELD: agriculture, in particular, preparing soya beans for animal feeding and growing. SUBSTANCE: method involves moistening soya beans in water; draining water; mixing soya beans with fresh water portion having temperature of 95-97 C; grinding and heating mixture to 95-97 C for 3-5 min. The processes of mixing soya beans with fresh water portion, grinding to emulsified state and heating of mixture are conducted simultaneously. Preliminary soaking of soya beans in water is performed for 6-7.5 hours at 15-20 C at soya beans: water ratio of 1:4-1:5. Soya milk is drained and cooled. EFFECT: increased efficiency and improved quality of product. 3 cl, 1 tbl

Description

 The invention relates to the field of agriculture and can be used in the preparation of soybeans for feeding, in the cultivation and fattening of animals.

A known method of producing soy milk, including soaking soy in 2 to 3 times the volume of water for 8 to 10 hours, then the water is drained and the soy is ground, passing twice through a grid. The crushed soybeans are poured with water at a temperature of 38 - 42 ^o C at the rate of 8 - 10 liters of water per 1 kg of dry soybean grain and mix 3-4 times. After settling, the liquid fraction is boiled / I.V. Kirilenko. Soy milk. Livestock, 1982, N 46, p. 42 /.

The disadvantages of this method of production of soy milk are the duration of the process, sticking the grid when grinding soy / twice / into a paste, a decrease in the quality of milk due to the length of the heating process / twice to 42 ^o C / and boiling, since the most valuable ones are destroyed and deaminated for feeding amino acids / lysine, arginine, leucine, glutamic acid and others /, low productivity of the process.

Closest to the proposed invention and adopted by the author for the prototype is a method for the production of soybean milk replacer, comprising soaking soybeans in water, mixing swollen soybeans with a new portion of water, soaking soybeans in water for 6 to 7.5 hours, mixing swollen soybeans with another portion of water before crushing is conducted in a ratio soybean: water 1: 10 - 1:11 with simultaneous application of bone fat, lactose, phosphatides, and heating the mixture to 95 - 97 ^o C and its fragmentation by sonication, followed by addition of vitamin-mineral premix /a.s. N 1386144, cl. A 23 C 11/00 /.

 The disadvantages of this method are the complexity and duration of the process, loss of quality during the long process of heating soy milk due to the loss of valuable amino acids and low productivity of the process, high cost.

 The aim of the invention is to improve the quality of milk and accelerate the process of its preparation, cheaper.

This goal is achieved in that the method for the production of soy milk includes the process of soaking soy in water, draining water, mixing soy with a new portion of water, grinding and heating the mixture to 95 - 97 ^o C, while mixing soy with a new portion of water, grinding to a state emulsification and heating of the mixture is carried out simultaneously, and a new portion of water is supplied at 95 - 97 ^o C, and heating is carried out briefly for 3 - 5 minutes, while pre-soaking soy in water is carried out for 6 - 7.5 hours at 15 - 20 ^o C in the ratio of soybean: water 1 : 4 - 1: 5, and soy milk is drained with simultaneous cooling.

The essence of the method of production of soy milk consists of the following operations:
soaking soy in water for 6 - 7.5 hours at a temperature of 15 - 20 ^o C in the ratio of soy: water 1: 4 - 1: 5;
draining excess water after locking;
feeding soaked soybeans to the grinding zone;
supply of hot water at a temperature of 95 - 97 ^o C in the zone of grinding soybeans;
grinding soybeans while emulsifying grinding products with hot water and forcing the resulting emulsion through a sieve;
release of finished soy milk into the tank with its simultaneous cooling.

 Examples of specific performance of the method of production of soy milk are given in the table.

Example 6. 50 kg of purified soybeans are placed in a lock container where 180 - 200 L of water is supplied, the temperature of which is 20 ^o C. Soaking is carried out for 7 hours. Non-absorbed water is drained from the container. Swollen soybeans are fed to a grinder-emulsifier / blade rotation speed of 4000 rpm /, where hot water enters the double grinding zone at a temperature of 95 - 97 ^o C. The grinding process and thermal moisture treatment are carried out for 3-5 minutes. The finished product in an amount of 505 kg is passed through a cooler. Chilled soy milk is transported and distributed to young pigs in rearing and fattening in the amount of 0.8 - 1.6 kg per head per day / depending on age /. Accordingly, example 5 is carried out, examples 1 to 4 are carried out by a known method.

 Soy contains a number of anti-nutritional factors, reaching 6% of the amount of protein. These are the enzymes urease, lipoxidase; trypsin inhibitors; saponins and others. These substances inhibit the action of proteolytic pancreatic enzymes, cause digestive upset in young animals, poor use of feed.

It was established by experiments that the active decomposition of anti-nutritional substances occurs at a temperature of 83 ^o C and above, and the active denaturation of soy protein occurs at a temperature of 95 ^o C and above. Therefore, the longer the process of processing soybeans with high temperature, the greater the loss of nutritional value of beans.

The most effective way of heat treatment is the process of heat exposure to finely ground soy particles at a temperature of 83 - 95 ^o C for 3 to 5 minutes. During this time, the protein is slightly denatured, as evidenced by the emulsion resistance index / up to 54 hours /. The urease activity is reduced to 0.013 - 0.015 units. pH that meets the requirements of GOST / 0.1 - 0.3 units. pH /. The supply of hot water to the soybean grinding zone contributes to the creation of a washing regime in the grinding organs / knife - mesh /. Since soybeans contain up to 20% or more fat, grinding it produces a viscous paste that covers the net, knives, and the entire grinding zone. The supply of hot water to the grinding zone contributes to the erosion of the fat paste, the formation of a finely dispersed emulsion / soy milk /, which easily passes through the smallest holes / ⌀ 0.1 - 0.5 mm /, increasing the productivity of the process and reducing the exposure time of the high temperature to the crushed product soybeans.

The impact of hot water / up to 95 - 97 ^o C / from the experiments carried out is sufficient for finely divided particles of soybeans to maximize the neutralization of anti-nutritional substances of soybeans with the complete preservation of amino acids.

The present invention compared with the prototype has the following advantages: this process allows for a short-term exposure to water at a temperature of 95 - 97 ^o C on finely ground soy particles to completely inactivate toxic substances contained in soy grain. Heat treatment of crushed particles of soybeans occurs briefly, avoiding decomposition / deamination / of amino acids valuable for animal nutrition, which is obtained by prolonged heating or by exposure to high temperatures, which improves the quality of milk, speeds up the process of its preparation, and reduces the cost.

Claims (3)

1. A method for the production of soy milk, including the process of soaking soy in water, draining water, mixing soy with a new portion of water, grinding and heating the mixture to 95 97 ^o C, characterized in that mixing soy with a new portion of water, grinding to an emulsion state and heating the mixture is carried out simultaneously, and a new portion of water is supplied at 95 97 ^o C, and heating is carried out briefly for 3 5 minutes 2. The method according to claim 1, characterized in that the soaking of soybeans in water is carried out for 6.0 7.5 hours at 15 20 ^o In the ratio of soybean water 1 4 1 5.  3. The method according to claim 1, characterized in that the soy milk is drained with simultaneous cooling.

Images