TW201641024A - Method of controlling beany flavor of soybean milk - Google Patents

Abstract

The present invention provides a method of controlling beany flavor of soybean milk, which comprising following steps performed in an enclosed space: placing the soybean into the enclosed space, grinding soybeans while controlling an amount of air that flow into the enclosed space through an air pore, placing broken beans into a holding tube to perform a bean flavor reaction, and exhausting the amount of air out of the enclosed space by depressurizing.

Description

Method for preparing soybean milk capable of controlling bean flavor

The present invention relates to a method for preparing soy milk, and more particularly to a method for preparing soy milk which can control the degree of bean flavor.

Soymilk (Soybean Milk) is a drinkable liquid made from soybeans. It is rich in nutrients and health benefits. It has several minerals such as protein, calcium, phosphorus, iron and zinc, as well as vitamins such as vitamin A and vitamin B. In addition, chemical components such as isoflavones and lecithin have been reported in many studies to improve bodily functions and improve health. Because soy milk does not contain lactose, although its calcium content is lower than milk, it is still a good milk substitute for people with lactose intolerance, and it is also a cheap and good source of protein. Many studies have pointed out that proper intake of soy milk can improve health and have an auxiliary effect on preventing coronary heart disease, stroke, constipation, obesity and other diseases. In general, soy milk has the advantages of high nutritional value and easy access, and is a favorite drink that is commonly used by the general public.

Conventionally, there are many feasible solutions for the preparation of soy milk. Basically, the process of soaking beans softening, grinding beans (refining), boiling pulp, and slag removal is the main process, supplemented by adding seasoning according to individual needs in the process. Steps, and adjust the time required for each step, to make a variety of soy milk that meets the needs of the public. For example, according to the difference in the preparation process, the bean flavor of the soy milk product is strong and weak. Soymilk with weak bean flavor can be used to replace milk drinks as a protein substitute for people with lactose intolerance. At present, according to different product demand characteristics, the soy milk process can be divided into two processes: bean-free soy milk and bean-flavored soy milk (traditional soy milk). However, the preparation process of bean-free soymilk and bean-flavored soymilk is not the same, and the required manufacturing environment and equipment are also different. Therefore, two sets of special equipment are needed to separately produce bean-flavored soy milk and bean-containing flavor. Soy milk. In this way, the general soy milk production process can not simultaneously meet the needs of various products while producing a variety of flavors of soy milk, in addition to the inability to accurately adjust the flavor of soy milk products, but also increase production costs.

In view of this, the inventors have considered the preparation process of the original soy milk and the need to simultaneously prepare different soy milk flavors, and have proposed the present invention. It is an object of the present invention to provide a method for preparing soy milk which can control the degree of bean flavor. The present invention is directed to the insufficiency of the above-described soy milk process to control the strength of the bean flavor at one time, to precisely adjust the flavor of the desired product, and to improve production efficiency and cost.

According to an object of the present invention, there is provided a method for preparing soybean milk which can control the degree of bean flavor, comprising the steps of: placing a soybean raw material in the sealed space in a confined space; and grinding the bean, and by using the sealed space The air injection hole controls the amount of air injected in the sealed space; the raw bean material generated after grinding the beans is placed in a holding tube to carry out the bean flavor reaction; and the degassing is performed under reduced pressure to control the strength of the bean.

Preferably, the above method may further comprise the steps of: boiling the ground bean material after the bean flavor reaction; and defrosting the boiled bean juice to complete the soy milk product.

Preferably, the above method may further comprise washing the beans and soaking the beans before the beans are ground, wherein the beans and the beans may be immersed for 1 to 8 hours.

Preferably, the air injection amount in the above method may be 6 to 20 NL/min.

Preferably, the pressure of degassing under reduced pressure in the above method may be from 0 to -0.3 bar.

Preferably, the bean flavor reaction in the above method may be from 20 to 50 ° C for 4 to 10 minutes.

According to an object of the present invention, there is provided a method for preparing soybean milk which can control the degree of bean flavor, which can comprise the following steps of: placing a soybean raw material in the closed space; and grinding the bean by the sealing in the confined space; The air injection hole in the space controls the amount of air injected in the sealed space; the raw material of the broken bean formed after grinding the bean is placed in the holding tube to carry out the bean flavor reaction; and the degassing is performed under reduced pressure to control the strength of the bean.

Preferably, the above method may further comprise the steps of: boiling the ground bean material after the bean flavor reaction; and defrosting the boiled bean juice to complete the soy milk product.

Preferably, the above method may further comprise degumming the soybean raw material before grinding the beans.

Preferably, the amount of air injected in the above method may be from 0 to 5 NL/min.

Preferably, the pressure for degassing under reduced pressure in the above method may be from -0.4 to -0.9 bar.

Preferably, the bean flavor reaction in the above method may be from 55 to 90 ° C for from 0 to 4 minutes.

As described above, the present invention provides a method for preparing soy milk which can control the degree of bean flavor, and has one or more of the following advantages:

(1) The method of the present invention can precisely control the process of bean-flavored soy milk in a set of equipment to obtain the stability of the product.

(2) The method of the present invention can simultaneously produce bean-flavored soy milk and bean-flavored soy milk to reduce production costs.

(3) The method of the present invention can adjust the flavor of the desired product according to the needs of the user to achieve the user's expectation.

The invention will now be further described in detail by the preferred embodiments set forth herein below. It should be noted that the experimental data disclosed in the following embodiments are for explaining the technical features of the present invention, and are not intended to limit the manner in which they can be implemented.

According to an object of the present invention, embodiments are provided as follows. The invention provides a method for preparing soybean milk capable of controlling the degree of bean flavor, comprising the steps of: placing a soybean raw material in the sealed space in a confined space; and then grinding the bean, and by using the sealed space The air injection hole controls the amount of air injected in the sealed space; the raw bean material generated after grinding the beans is placed in a holding tube to carry out the bean flavor reaction; and finally, the degassing is performed under reduced pressure.

In view of the above, the present invention provides an exemplary embodiment 1, and reference is made to FIG. 1 , which is a flow chart of a method for preparing soybean milk which can control the degree of bean flavor according to an embodiment of the present invention. Embodiment 1 of the present invention comprises the steps of: washing a soybean raw material with soybean beans and soaking beans (S11); moving the soybean raw material into a sealed space 100 (S12); grinding the beans, and using a closed space The air injection hole 101 in the 100 controls the amount of air injected in the sealed space 100 (S13); the raw material of the broken bean formed after grinding the bean is placed in a holding tube to carry out a bean-flavor reaction (S14); Thereafter, the slurry is boiled (S15); degassing under reduced pressure (S16); and the bean juice is subjected to slag removal to complete the soy milk product (S17).

According to the above, the soybean raw materials can be used to soak the soybeans through the washing and bean sowing process, and promote the ripening of the soybeans, which can promote the conversion of the proteins into amino acids and increase the content of nutrients such as vitamin E and γ-aminobutyric acid. Improve the body's absorption rate. In addition, after standing still in the water, the saponified alkali component which is unfavorable to the human body can be dialyzed. Then, after grinding the beans, the cell tissue of the soybean is destroyed, and an enzyme, Lipoxygenase (Lox), is released. When this enzyme is combined with air, it can easily catalyze the oxidation of the soybean oil itself, which in turn leads to the production of volatile compounds. These compounds can be perceived by the human body (taste or smell) and referred to as bean flavor. The term "bean taste reaction" as used in the present invention refers to a reaction process in which a bean material is produced by itself by fermentation without adding an additional reactant, an enzyme or the like. The preparation method of the present invention is carried out in a confined space, and the purpose thereof is to directly control the amount of air injected into the sealed space by using an air injection hole provided in the sealed space; and the method of the present invention can be maintained in the holding tube The amount of air injected, and control the reaction time of the soybean fat peroxidase enzyme and air, thereby adjusting the degree of oxidation of the oil. Therefore, the present invention is adjusted for a combination of conditions such as the amount of air injected and the reaction time of the bean flavor, and can form a soy milk product having various degrees of bean flavor.

According to the first embodiment of the present invention, a preferred embodiment is provided as follows: 1000 kg of soybean raw material is placed in the sealed space 100 after the washing and soaking process for 1 to 8 hours. The sealed space 100 is provided with an air injection hole for injecting the compressed air into the sealed space 100 at a specific pressure after filtering out impurities. The step of connecting in the confined space 100: grinding the beans at a temperature of 20 to 50 ° C, and the air injection amount is 6 to 20 NL / min; placing the ground bean material after grinding the beans in a holding tube to carry out the beans Taste reaction, the reaction temperature is 20~50 °C, lasting 4~10 minutes; the raw bean material is boiled at a temperature of 110-140 ° C after the bean flavor reaction; the degassing under reduced pressure is performed at a pressure of 0~-0.3 bar The soybean juice is subjected to slag removal and then cooled to obtain a soy milk product.

According to the above embodiment, a specific preferred embodiment is provided as follows: 1000 kg of soybean raw material is placed in the confined space 100 after 6 hours through the bean washing and soaking process. The airtight space 100 is provided with an air injection hole 101, and the compressed air can be injected into the sealed space 100 with a specific pressure after filtering and removing impurities. The step of splicing in the confined space 100: grinding the beans at a temperature of 45 ° C while the air injection amount is 18 NL / min, and placing the ground bean material after grinding the beans in a holding tube to carry out the bean-like reaction, the reaction The temperature is 45 ° C, which lasts for 4 minutes; the raw bean material after the reaction is boiled at a temperature of 125 ° C for 3 minutes; the pressure is degassed and discharged at a pressure of -0.28 bar; the bean juice is slag-removed and then cooled. Get a first soy milk product.

In view of the above, the first soy milk product obtained in the preferred embodiment of the first embodiment of the present invention has a Brix of 10.5 brix and a pH of pH 6.8.

According to the above embodiment, another specific preferred embodiment is further provided as follows: 1000 kg of the soybean raw material is placed in the sealed space 100 after the rinsing and soaking process for 6 hours. The airtight space 100 is provided with an air injection hole 101, and the compressed air can be injected into the sealed space 100 with a specific pressure after filtering and removing impurities. The step of splicing in the confined space 100: grinding the beans at a temperature of 45 ° C while the air injection amount is 11 NL / min; placing the ground bean material after grinding the beans in a holding tube to carry out the bean-like reaction, the reaction The temperature was 30 ° C for 10 minutes; the raw soybean material after the reaction was boiled at a temperature of 125 ° C for 3 minutes; no degassing under reduced pressure (ie, the pressure was 0 bar); after the mash was removed A second soy milk product can be obtained by cooling.

In view of the above, the second soy milk product obtained in another preferred embodiment of the first embodiment of the present invention has a Brix of 10.7 brix and a pH of pH 6.9.

In addition, the first soy milk product and the second soy milk product both have a bean flavor, a relatively thick whole, and a good flavor, and are widely accepted as a traditional bean-flavored soy milk product.

In view of the above, as a whole, the method for preparing soybean milk capable of controlling the degree of bean flavor provided by the present invention can prepare soybean milk having a strong bean flavor and a strong flavor.

The present invention further provides a second embodiment, and referring to FIG. 2, it is a flow chart of a method for preparing soybean milk which can control the degree of bean flavor according to another embodiment of the present invention. Embodiment 2 of the present invention comprises the steps of: dehulling a soybean raw material (S21); transferring the unshelled soybeans into a confined space 200 (S22); grinding the beans, and using the confined space 200 The air injection hole therein controls the amount of air injected in the sealed space 200 (S23); the raw bean material generated after grinding the beans is placed in a holding tube to perform a bean flavor reaction (S24); the raw bean material is used in the bean After the taste reaction, the slurry is boiled (S25); degassing under reduced pressure (S26); and the bean juice is subjected to slag removal to complete the soy milk product (S27).

According to the above, the soybean seed coat contains purine, which is not suitable for gout patients. In addition, the soy bean seed coat is prone to astringency during high temperature and high pressure preparation, which will reduce the overall flavor of the soy milk product. Therefore, the present invention utilizes the shelled soybean raw material to prepare the soybean milk, and can be adjusted by combining the air injection amount and the bean flavor reaction time in the air injection hole and the holding tube in the sealed space. Bean-flavored soy milk products.

According to the second embodiment of the present invention, a preferred embodiment is provided as follows: 1000 kg of soybean raw material is completely removed from the soybean seed coat by shelling, and then placed in a sealed space 200. The airtight space 200 is provided with an air injection hole 201, and the compressed air can be injected into the sealed space 200 with a specific pressure after filtering and removing impurities. The step of connecting in the confined space 200: grinding the beans at a temperature of 50 to 90 ° C, and the air injection amount is 0 to 5 NL / min, and placing the ground bean material after grinding the beans in a holding tube to carry out the beans Taste reaction, the reaction temperature is 55~90 °C, lasting 0~4 minutes; boiling at 50~100 °C; degassing under reduced pressure, pressure is -0.4~-0.9 bar; and cooling the bean juice after slag removal Another soy milk product is available.

According to the above embodiment, a specific preferred embodiment is provided as follows: 1000 kg of soybean raw material is placed in a confined space 200 after shelling the soybean seed coat. The airtight space 200 is provided with an air injection hole 201, and the compressed air can be injected into the sealed space 200 with a specific pressure after filtering and removing impurities. The step of splicing in the confined space 200: grinding the beans at a temperature of 70 ° C without injecting air (0 NL / min); placing the ground bean material after grinding the beans in a holding tube for 30 seconds for a short period of time Bean-flavor reaction, the reaction temperature is 85 ° C; then the slurry is boiled at a temperature of 90 ° C for 5 minutes; the pressure is degassed and discharged at a pressure of -0.8 bar; finally, the bean juice is defrosted and then cooled to obtain a third soy milk. product.

In view of the above, the third soy milk product obtained in Example 2 of the present invention has a Brix of 10.2 brix and a pH of pH 6.9.

According to the above embodiment, another specific preferred embodiment is further provided as follows: 1000 kg of the soybean raw material is placed in a sealed space 200 after the soybean seed coat is removed by shelling. The airtight space 200 is provided with an air injection hole 201, and the compressed air can be injected into the sealed space 200 with a specific pressure after filtering and removing impurities. The step of splicing in the confined space 200: grinding the beans at a temperature of 52 ° C while the air injection amount is 2 NL / min, and placing the ground bean material after grinding the beans in a holding tube to carry out the bean-like reaction, the reaction The temperature is 65 ° C, which lasts for 3 minutes; the slurry is boiled at a temperature of 100 ° C for 5 minutes; the degassing under reduced pressure is carried out at a pressure of -0.4 bar; finally, the bean juice is subjected to slag removal and then cooled to obtain a fourth soy milk product.

In view of the above, the fourth soy milk product obtained in Example 2 of the present invention has a Brix of 10.7 brix and a pH of pH 6.9.

Moreover, the third soy milk product and the fourth soy milk product have no bean flavor, the overall flavor is relatively thin, and still contain the nutrients of the soy milk product, and can be further applied to the preparation of the low bean flavor product, for example, replacing the dairy product. Raw milk in order to meet the needs of users who are not suitable for drinking milk drinks. In general, the method for preparing soy milk which can control the degree of bean flavor provided by the invention can prepare soy milk which is not suitable for bean flavor and is suitable for use in low bean flavor products.

In order to specifically present the method provided by the present invention, the effect of synchronizing the preparation of soy milk products containing both bean flavor and bean-free flavor can be achieved, and the present invention further provides a sensory evaluation test.

In the most preferred embodiments of the embodiments provided by the present invention, first to fourth soy milk products are separately prepared. The first, second, third and fourth soy milk products are numbered 1, 2, 3 and 4 respectively. A total of 30 testers with discernibility were randomly selected, including 12 males and 18 females. Each of the soy milk products of the tester Nos. 1 to 4 was given 20 c. c. as a test sample, and any amount of water. In a constant environment, the tester was asked to evaluate the test samples No. 1 to No. 4 in order, and to drink water to avoid taste disturbance when starting to taste different numbers of test samples. Thirty testers gave a score of 1 to 5 points on the degree of bean flavor, thickness, and astringency. The higher the score, the higher the feeling of the taste.

Please refer to Table 1 below for the results of sensory evaluation tests (n=30) for the four groups of soy milk products provided by the present invention. As can be seen from the table, the four groups of soy milk products provided by the present invention have different degrees of appraisal in the evaluation of the degree of bean flavor, the thick feeling and the astringency. In terms of the degree of bean flavor, it can be seen that the first and second soymilk products have a higher bean flavor than the third and fourth soymilk products. In terms of the degree of richness and astringency, the soy milk product prepared according to the embodiment provided by the present invention has a better thick feeling and does not have a distinct astringency. Therefore, the soy milk prepared by the preparation method provided by the present invention can have different degrees of bean flavor and a similar degree of richness, respectively, and at the same time have no astringency. Table 1. Sensory evaluation results of the preferred embodiment of the present invention

Combining the above examples and the evaluation results, as a whole, the preparation method of the soybean milk provided by the invention can adjust the preparation conditions in the preparation process, and can obviously achieve the effect of controlling the bean flavor. Further, the method for preparing soybean milk capable of controlling the degree of bean flavor provided by the present invention can prepare a soy milk product having a bean flavor and a bean flavor.

The method for preparing soybean milk capable of controlling the degree of bean flavor of the invention can accurately control the process of bean-flavored soy milk in a set of equipment to obtain the stability of the product.

The method for preparing soybean milk capable of controlling the degree of bean flavor of the invention can simultaneously produce bean-free soy milk and bean-flavored soy milk in the same confined space to reduce production cost.

The method for preparing soybean milk capable of controlling the degree of bean flavor of the invention can adjust the flavor of the desired product according to the needs of the user to achieve the expectation of the user.

S11~S17, S21~S27‧‧‧ steps
100, 200‧‧‧ confined spaces
101, 201‧‧‧ air injection hole

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart showing a method for preparing soy milk which can control the degree of bean flavor according to an embodiment of the present invention.

Fig. 2 is a flow chart showing a method for preparing soybean milk which can control the degree of bean flavor according to another embodiment of the present invention.

S11~S17‧‧‧Steps

100‧‧‧Confined space

101‧‧‧Air injection hole

Claims (10)

A method for preparing soybean milk capable of controlling the degree of bean flavor comprises the steps of: placing a soybean raw material in the closed space; performing grinding of the beans, and controlling by one of the air injection holes in the sealed space An amount of air injected in the confined space; a raw bean material produced after grinding the beans is placed in a holding tube to perform a bean-like reaction; and degassing under reduced pressure. The method of claim 1, further comprising the steps of: boiling the ground bean material after the bean flavor reaction; and de-slurrying one of the soy sauce to complete a soy milk product. The method of claim 2, further comprising the step of washing the beans and soaking the beans prior to grinding the beans, wherein the beans are washed and the beans are immersed for 1 to 8 hours. The method of claim 3, wherein the air injection amount is 6 to 20 NL/min. The method of claim 4, wherein the pressure of the degassing under pressure is from 0 to -0.3 bar. The method of claim 3, wherein the bean flavor reaction is 20 to 50 ° C for 4 to 10 minutes. The method of claim 2, further comprising uncoating the soybean raw material prior to grinding the beans. The method of claim 7, wherein the air injection amount is from 0 to 5 NL/min. The method of claim 8, wherein the other gas pressure for deaeration under reduced pressure is from -0.4 to -0.9 bar. The method of claim 7, wherein the bean flavor reaction is 55 to 90 ° C for 0 to 4 minutes.