TWI706725B - Method for preparing fiber soybean milk of micronized soybean dregs - Google Patents

Abstract

The present invention relates to a method for preparing fiber soybean milk of micronized soybean dregs, which includes: grinding a soybean at a temperature of 60°C to 90°C to form a whole soybean juice; boiling the raw soybean juice to obtain a soybean juice; The pressure uses a mechanical method to refine the bean dregs to produce a soy milk product with a particle size of 10 μm to 100 μm; in addition, a fiber soybean milk product of micronized bean dregs prepared by the above-mentioned method is provided. Compared with the traditional soymilk preparation method or product, the preparation method of the micronized soybean dregs fiber soybean milk and its products have finer soybean dregs particles and higher fiber content.

Description

Method for preparing fiber soybean milk of micronized soybean dregs

The present invention relates to a method for preparing soybean milk and its products, in particular to a method for preparing fiber soybean milk from micronized soybean dregs and its products.

The traditional soymilk preparation method is to first wash, soak and grind the soy beans to form a whole-life soy juice, and then subject the raw soy juice to the step of boiling, and finally make a soy milk product. However, the soy milk product prepared by the above steps is more Rough, because the bean dregs particles in the raw soybean juice are relatively large, the taste of the soybean milk products is less smooth, which reduces the acceptance of users.

Therefore, in order to improve the taste of soy milk, another step of deslagging can be used after boiling, such as centrifugation or the use of a sieve to remove the large grains of soymilk that will affect the taste of soymilk, so as to obtain a fine-tasting soymilk. Also because of the deslagging step, most of the fiber in the soybeans is also removed, causing the loss of nutrients, and increasing the cost and problems of processing okara.

In order to make soybean milk products have the characteristics of delicate taste and fiber content, the prior art provides a method for adding enzyme preparations to refine okara, but this method needs to provide the enzyme reaction time, so that the step of refining okara must be carried out in batches , It causes inconvenience to the overall process and may lead to a decrease in production efficiency; in addition, the enzyme preparation that needs to be added to refine the bean dregs with enzymes is a complex composed of enzymes, excipients and additives, which is more likely to be challenged in food safety Or it may cause consumers to worry about eating.

In view of the above problems, the object of the present invention is to provide a method for preparing micronized soybean dregs fiber soybean milk and its products, which can have the advantages of smooth mouthfeel and rich fiber content.

In order to achieve the above-mentioned purpose, the preparation method of the fiber soybean milk of micronized soybean dregs of the present invention includes: grinding a soybean at a temperature of 60°C to 90°C to form a whole soybean juice; boiling the raw soybean juice to obtain a soybean juice; bar) to 1000 bar in a mechanical way to refine the bean dregs to produce a soy milk product, the soy milk product has a particle size of 10 micrometers (μm) to 100 μm.

With the above technical means, the method for preparing fiber soybean milk with micronized soybean dregs of the present invention can omit the steps of soaking soybeans and then centrifuging the dregs in the traditional production of soybean milk products, which not only saves the cost of processing soybean dregs, but also retains various nutrients in the soybeans Ingredients, such as cellulose, can achieve the effect of enhancing consumers' purchasing intention; in addition, the bean dregs particles in the soybean milk product of the present invention are smaller, which can enhance the fineness, thickness and smoothness of the soybean milk product, and maintain consumers’ Requirements for the taste of soy milk products.

In addition, the present invention controls the temperature during grinding, and achieves the effect of inhibiting the activity of lipoxygenase in soybeans by controlling the temperature; if the temperature is less than 60°C, the activity of lipoxygenase cannot be effectively inhibited, which will cause the soybean juice produced by grinding to produce astringency. Taste or raw bean flavor; on the contrary, if the temperature is greater than 90°C, the raw soybean juice will boil during the grinding step and affect the normal operation of the machine.

The particle size of the raw soybean juice formed by grinding soybeans is 300 μm to 600 μm.

Refining the bean dregs mechanically can retain the nutrients in the bean dregs, such as fiber content. Preferably, the fiber content of the soybean milk product is 1 g/100 ml (g/100 ml) to 2 g/100 ml.

The aforementioned mechanical method is homogeneous.

In addition, the step of grinding a soybean at a temperature of 60°C to 90°C to form a whole-life soybean juice further includes: dehulling or peeling a soybean, and then removing the hulled or peeled soybean Soybeans are ground at a temperature of 60°C to 90°C to form a lifetime of soybean juice. In this way, the particle size in the raw soybean juice can be reduced, and the taste of the soybean milk product can be more delicate.

Preferably, the step of grinding a soybean at a temperature of 60°C to 90°C to form a whole soybean juice further includes: soaking and softening a soybean, and then grinding the soaked and softened soybean at a temperature of 60°C to 90°C to form Soybean juice for a lifetime. In this step, the step of soaking the soybeans is beneficial to soften the soybeans, so that the starch and protein particles in the soybeans swell due to the preliminary absorption of water, which can reduce the particle size in the raw soybean juice and make the taste of the soybean milk product more delicate.

Preferably, the step of grinding a soybean at a temperature of 60°C to 90°C to form a whole-life soybean juice further includes: adding a soybean to hot water at 60°C to 90°C and grinding at a temperature of 60°C to 90°C Form a lifetime of soy juice. Controlling the water temperature during grinding can help soften soybeans and improve grinding efficiency.

Preferably, the step of grinding soybeans to form raw soybean juice may include a coarse grinding step and a fine grinding step; the particle size of the raw soybean juice after coarse grinding is 380 μm to 600 μm, and the particle size of the raw soybean juice after fine grinding is 300 μm to 380 μm. With the two-stage grinding, not only the wear of the grinder can be reduced, but also the fine-grained raw soybean juice can be produced more efficiently.

Preferably, the raw soybean juice is boiled at a temperature of 105°C to 120°C to obtain the soybean juice.

The aforementioned step of mechanically refining the soybean dregs at a pressure of 400 bar to 1000 bar includes: mechanically refining the soybean dregs at a pressure of 400 bar to 1000 bar for 1 to 4 times. The particle size of the soybean juice is between 10 μm and 100 μm.

The present invention also provides a fiber soybean milk product of micronized soybean dregs, which is made of a machine A soybean milk product prepared by mechanically refining the bean dregs, and the particle size of the fiber soy milk product of the refined bean dregs is 10 μm to 100 μm.

Compared with traditional soybean milk products, the fiber soybean milk product of micronized soybean dregs has finer soybean dregs particles and a higher fiber content, and can simultaneously have a smooth and thick taste and higher nutritional value.

Preferably, the fiber content of the micronized soybean dregs fiber soybean milk product is 1g/100ml to 2g/100ml.

Preferably, the degree of brix (degree brix, °Bx) to 12 °Bx of the fiber soy milk product of the micronized soybean dregs is.

Preferably, the pH value of the fiber soybean milk product of the micronized soybean dregs is 6.0 to 7.0.

The fiber soybean milk product of the micronized soybean dregs can be prepared by the aforementioned method for preparing the fiber soybean milk of micronized soybean dregs.

Fig. 1 shows the steps of an embodiment of the present invention for preparing the fiber soybean milk of micronized soybean dregs.

Figure 2 shows the steps of traditional preparation of soy milk products.

In order to verify that the preparation method of the fiber soybean milk of the micronized soybean dregs and the products thereof of the present invention can take into account the advantages of fine soybean dregs and rich fiber content, several operation modes are provided below to illustrate the implementation of the present invention; those who are familiar with this technique can follow this manual The content can easily understand the advantages and effects of the present invention, and various modifications and changes can be made without departing from the spirit of the present invention to implement or apply the content of the present invention.

Examples 1 to 8: Preparation of fiber soy milk of micronized soybean dregs

Please refer to Figure 1 for the steps of preparing micronized soybean dregs fiber soybean milk according to the present invention. First, prepare 1,000 kg of soybeans and wash them.

Add the washed soybeans to hot water, and use a grinder to perform two-stage grinding to form raw soybean juice, and control the grinding temperature to be between 60°C and 90°C. The specific grinding temperatures in each embodiment are listed in Table 1; Controlling the temperature between 60°C and 90°C can inhibit the activity of fat oxidase in soybeans and prevent fat oxidase from catalyzing unsaturated fatty acids to produce hydrogen peroxide and other volatile substances, thereby reducing the production of beany flavor and bitterness. To ensure the good flavor of subsequent soy milk products.

In order to ensure that the soybeans have been initially ground to a certain level, the average particle size in the raw soybean juice is measured with a particle size distribution meter (HORIBA Scientific LA-960S) after the second stage of grinding, to obtain the particle size after coarse grinding and the particle size after fine grinding In order to control the particle size of the raw soybean juice, the measurement result shows that the average particle size of the raw soybean juice after the two-stage grinding is 300μm to 380μm. The average particle size of each embodiment after coarse grinding and fine grinding is listed in in FIG. 1.

Next, the raw soybean juice was boiled at a temperature of 110°C to obtain soybean juice.

In order to make the final soy milk product have a smooth taste and retain the fiber components of the soybeans, homogenize the cooked soy juice after cooling, and homogenize 1 to 4 times at a pressure of 400 bar to 1000 bar, and the arithmetic average after homogenization For soy milk products with a diameter of 10 μm to 100 μm, the arithmetic average particle size of the soy milk product after homogenization is also measured by a particle size distribution instrument. The pressure conditions of the homogenization in each embodiment, the number of homogenization and the specific average particle size after the homogenization of the boil are listed In Table 1.

In addition, in order to verify that the soybean milk product of the present invention is richer in fiber content than traditional soybean milk, according to the 985.29 (2003) standard set by the Association of Official Agricultural Chemists (AOAC) in Taiwan, the results of each example The fiber content of the soybean milk product was tested. From the results, it can be seen that the soybean milk product of the present invention has a fiber content of 1g/100ml to 2g/100ml; and the sugar content of the soybean milk product of each embodiment was measured with a tortuosity meter (ATAGO RX), The measurement results show that the sugar content of the soybean milk products in each embodiment is between 8°Bx and 12°Bx; the pH value of the soybean milk products is measured with a pH meter, and the measurement result is between 6.0 and 7.0. Specific fibers of each embodiment The vitamin content, sugar content and pH value are listed in Table 1.

From the results in Table 1, it can be seen that increasing the homogenization pressure or increasing the number of homogenization can reduce the particle size of soybean juice; for example, when the grinding temperature and homogenization pressure are the same, the more homogenization times, the smaller the particle size of the soybean juice. , As shown in the results of Examples 1 and 2; when the grinding temperature and the number of homogenization are the same, if the homogenization pressure is higher, the particle size of the soy juice will be smaller, as in Examples 3 and 4, Examples 5 and 6 Compared with the results shown in Examples 7 and 8; therefore, the present invention can indeed achieve the effect of minimizing okara by controlling the homogenization pressure and the number of homogenizations, and can adjust the homogenization pressure and the number of homogenizations appropriately. Soy milk products have refined okara, with the most The energy-saving combination method is used for homogenization, so that the particle size of soy milk products is between 10μm and 100μm.

In addition, observing the fiber content, sugar content, and pH value in each example, it can be found that the fiber content and pH value between the examples are not much different, but in the sugar content part, it can be seen from the results that when the homogenization pressure is higher or When the homogenization frequency is higher, the sugar content of soy milk products will be slightly higher.

Since the preparation method of the present invention has not undergone a deslagging process compared with the traditional preparation method, the cellulose in the soybeans will not be removed. Therefore, the soybean milk product of the present invention has a higher performance than the soybean milk product prepared by the traditional preparation method. Nutritional value, the fiber content in soy milk products can reach 1g/100ml to 2g/100ml.

Comparative Example 1: Preparation of traditional soy milk products

Please refer to Figure 2 for the preparation method of traditional soy milk. First, prepare 1000 kg of soybeans and wash them, then soak the soybeans at room temperature (25°C to 30°C) for 1 to 8 hours, and then put the soaked soybeans at 80°C. Grind at 85°C to form raw soybean juice.

Next, the raw soybean juice is boiled at a temperature of 105°C to 120°C, and the soybean juice can be obtained. In order to improve the taste and smoothness of the final soybean milk product, after the soybean juice is cooled, the residue is removed by centrifugation. After removing the residue, the traditional soybean milk product can be obtained, and the particle size of the removed soybean residue is 300 μm to 1000 μm.

In addition, in order to compare the differences between the examples and the comparative examples, the fiber content, sugar content and pH value of traditional soy milk products were measured in the same measurement method as in each example. The results show that the fiber content of the traditional soy milk production process It is 0.2g/100ml to 0.4g/100ml; the sugar content is 9°Bx to 11°Bx; the pH value is between 6.0 and 7.0; the specific measurement results are shown in Table 2.

Table 2: Comparative Example 1 (C1) Preparation of traditional soy milk product controlled parameter conditions, particle size, fiber content, sugar content and pH value.

By comparing the results of Table 1 and Table 2 above, it can be found that the preparation methods of Examples 1 to 8 and Comparative Example 1 can make the particle size of soy milk products less than 100 microns, but the present invention can control the operating pressure of the mechanized method more efficiently Even if the soybean dregs are not pre-softened and the soybean dregs are not removed, the bean dregs can still be refined as the traditional method. Therefore, the single step of the mechanized method of controlling pressure in the method of the present invention can replace the first step in the traditional method. The three steps of soaking the soybeans to soften them, grinding the soybeans and removing the dregs, can also make the soybean milk products have a delicate taste.

On the other hand, since the present invention does not carry out the step of removing dregs, it can retain the nutrients in the soybean dregs. From the experimental results, it can be known that in terms of fiber content, the fiber content of the soybean milk products of the examples (1g/100ml to 2g/100ml) is significantly higher than the fiber content (0.2g/100ml to 0.4g/100ml) of the soybean milk product of the comparative example. Therefore, the soybean milk product prepared by the method of the present invention may have higher nutritional value.

In short, in terms of the above-mentioned quantitative characteristics, the present invention has similar okara particle size, sugar content and pH value compared with traditional soybean milk products, but the present invention has higher fiber content than traditional soybean milk products. In addition to the above-mentioned quantitative characteristics, the present invention also randomly sampled and evaluated subjective characteristics, and evaluated smoothness, richness and overall evaluation. The evaluation results are shown in Table 3.

It can be seen from the results in Table 3 that the examples and comparative examples have been well evaluated, and the main difference lies in the richness of the soy milk product. The reason for the difference in richness is that the present invention does not achieve the purpose of making soy milk products with a smooth taste by removing the residue, but uses a homogeneous method to make the bean dregs finer, so that the smooth taste can be maintained under the premise of At the same time, soy milk products with strong texture are achieved.

In another embodiment, the present invention can peel or dehull the soybeans before grinding the soybeans, which can improve the flavor of soybean milk products, and strengthen the effect of mechanized methods to refine the soybean dregs, so that the final soybean milk products can have More detailed taste. In addition, the soybeans can be soaked first after peeling or shelling, and then the soybean dregs can be refined mechanically after the soybean structure is softened.

In summary, the present invention controls the pressure of mechanically refined soybean dregs in the preparation method. This mechanically refined soybean dregs step can replace the traditional three steps of soaking soybeans, grinding soybeans, and centrifugal dregs, and not only can make soybean milk products It has a delicate taste, retains the original nutrients in the bean dregs, and has a thicker taste, and saves the cost of processing the bean dregs. As far as soy milk products are concerned, compared to traditional soy milk products, the soy milk products of the present invention It can have a delicate, smooth and rich taste at the same time, as well as a high fiber content.

Claims (4)

A method for preparing fiber soybean milk of micronized soybean dregs, comprising: grinding a soybean at a temperature of 60°C to 70°C to form a whole soybean juice, wherein the step of grinding to form a whole soybean juice includes a coarse grinding step and a fine grinding step, and The particle size of the raw soybean juice after coarse grinding is 380 to 600 μm, and the particle size of the raw soybean juice after fine grinding is 300 μm to 380 μm; the raw soybean juice after the fine grinding is boiled to obtain a soybean juice; the soybean juice is subjected to a pressure of 400 bar to 800 bar A mechanical method is used to refine the bean dregs to obtain a soybean milk product. The particle size of the soybean milk product is from 10 microns to 100 microns, and the mechanical method is homogenization. The method for preparing micronized soybean dregs fiber soybean milk according to claim 1, wherein the fiber content of the soybean milk product is 1 g/100 ml to 2 g/100 ml. The method for preparing fiber soy milk made of micronized soybean dregs according to claim 1, wherein the step of grinding a soybean at a temperature of 60°C to 70°C to form a lifetime of soybean juice includes: adding a soybean to hot water at 60°C to 70°C It is ground at a temperature of 60°C to 70°C to form a lifetime soybean juice. The method for preparing fiber soybean milk of micronized soybean dregs according to claim 1, wherein the step of mechanically micronizing soybean dregs at a pressure of 400 bar to 800 bar includes: applying the soybean juice to 400 bar to 800 bar. Bar pressure is used to mechanically refine the okara 1 to 4 times.

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