UA18909U - Method for soya-based milk production - Google Patents

Abstract

A method for soya-based milk production involves watering of soy-beans, chopping of swollen beans in the presence of water. Watering is carried out in aqueous solution of alkaline or acidic substance with pH=8-10 or pH=2-4 correspondingly, chopping of swollen beans is carried out in the presence of hot water with temperature of 60-95 DEGREE C, and after chopping soy suspension prepared is subjected to homogenization in cavitation apparatus.

Description

Description of the invention

The useful model belongs to the field of food production. It can be used in the processing of 2 leguminous crops (soybean, lentil, pea, oat) to obtain liquid, pulp-like and paste-like food products or food additives in food products of animal and plant origin.

The traditional eastern method of making soy milk (water extract from soybean seeds) includes washing the seeds, swelling them in cold water, grinding them, diluting them with water, pressing them through a cloth, and boiling the extract. Disadvantages of the method: the formation of a coarse suspension with an unpleasant bitter taste and smell, waste components of raw materials 12-1590 (Yolson L.M. Soya. Chemistry, technology and application M. 1932;

A.K. Leshchenko Soy culture in Ukraine. K., 19621.

American and European methods of producing liquid milk-like products from soy or from soy proteins (isolates, concentrates) are known, which include moistening, collapse of seed coats, flattening of seeds, extraction removal of fats using non-polar organic solvents (heptane, hexane), 72 blanching in hot aqueous solution of sodium bicarbonate, grinding in a hot aqueous solution of sodium bicarbonate, separation of the solid phase by filtration and obtaining a liquid phase, which is the basis for the production of soy milk after deodorization (Ztiy A.K. YuOerii (egipd zoubeape. A Iyvi oi raiepiv yTog getomipd (She Zoureap Yuadevi, 1945. - M.5, Mo7/; Yue 5.5. Tesppoiodou oi rgo-disiop oi edirbie Potsge apa rgoieip rgodisiv iot zoureap. BAO. Kote, 1971; Sovremnnewe posobeyi processing of soybean seeds soiy direct zkstrak - цией / Klyuchkin V.V. and others / Review information NIIY and TZIPP of Gosagroproma of the USSR, 1986. - Series 20, part b).

The complete technological process of making soy milk based on defatted soybeans is called "5T5 - Zoua

Tesppoiodu Zuzietv TO (1986) (Leki Vegk Tesppoiodu oi rgodisiop oi edibie Yaoige apa rgoieip rgodisiv iot zoureapz. Kote, 1992). Soy milk produced in this way is largely devoid of bean taste and smell, the effect of trypsin inhibitors is not determined in it, and there are no settling solid particles. in

The main disadvantage of this method: waste of raw material components (fats, sugars, vitamins, fiber) 25-30905, the lack of such components in the extract during the production of edible soy milk involves the addition of sugar, fats, vitamins, dietary fibers, flavorings, etc.

Methods of making milk-like soy products from full-fat soy are known, which were discovered by Me. display in the "Illinois" process (IM5TOU), which includes cleaning of soybean seeds, sorting by size, av drying with forced ventilation, dehulling of seeds, blanching of cotyledons in boiling water containing sodium bicarbonate, grinding in boiling water, thorough mixing, straining, heating the filtrate, or homogenizing it using a number of disk homogenizers or at high pressures (more than 15MPa). Some of the quality indicators of soy milk produced in this process are close to those characterizing soy milk by the PPE method, raw material waste does not exceed 15905. .Muei Shipoiv -

Rgosevzv yog Rgeragayop oi Boutiik //). Rooy Zsi., 1976. - M.41. - 57-66; Apop, 9). IMT5OM YuemeIorz Mem

Tesppidcez iTog Sottegsiai boutiikK Rgosezvipd //MT5BOM Memuz IeTseg, 1987. - MoZb|. The disadvantage of the process is multi-stage in general and, in particular, a large number of stages of heat treatment. "

There is also a known method of Viyeg, which includes the process of hot dehulling of soybean seeds, grinding them in a Tyrolean mill, obtaining full-fat ultra soy powder (very finely ground soy flour), and mixing ultra powder with water (production of soy milk). 8 times the waste of raw materials

Iz" is less than the waste in the traditional way of producing soy milk (3-495). The organoleptic quality of soy milk according to this method is satisfactory

She Ttadyiopa! Meiphoi oi Rhodisiop (oh Mem Mapiiasiygipd Rgo Egot ioie Tgaiyiopa! Meiioi oi Rhodisiop yuyu

Meme Mapitgasiigipud Rgo-sezzez. ViyiIeg CYA, Odmiy, Zm/ygepapa, 1990). Disadvantages of the method are: inclusion of the stage - dehulling of soybean seeds at high temperature (120-135 2), expensive equipment for manufacturing (ee) ultra powder, the need for specific storage conditions of soy ultra powder to prevent deterioration of the smell and taste of the powder. The closest to the claimed useful model, in terms of technical essence and technical result, which (ав) 50 is achieved, is the method of obtaining fodder soybean milk, which involves soaking soybean seeds in water for 3-8 hours, boiling swollen seeds in an aqueous medium for 20-40 minutes, crushing swollen seeds in 6-10 times the amount of cold water (relative to the weight of dry soybean seeds) and obtaining fodder soybean milk (SHA Z 68070 A, A2Z1I 1/20, 2004).

The disadvantage of this method is that the obtained milk has a noticeable specific bean taste and smell, which is acceptable for edible soy milk, and it is stratified in a period of no more than 2 days. The method includes a long soaking stage (at least 3 hours), as well as a boiling stage.

The basis of a useful model is the task of creating a method of obtaining soy milk (a stable colloidal system of liquid and solid phases), devoid of the above-mentioned disadvantages, which would allow to shorten the duration of the swelling stage, reduce the intensity of heat treatment, increase resistance to delamination, and ensure the inactivation of trypsin and urease inhibitors. and the practical perceptibility of the grassy-legume taste and smell of soy milk without masking its organoleptic qualities by adding flavorings.

The problem is solved by the fact that in the method of obtaining soy milk, which includes soaking soybean seeds in water, grinding swollen seeds in the presence of water, according to a useful model, soaking is carried out in an aqueous solution of an alkaline or acidic substance with pH-8-10 or pH- 2-4, respectively, grinding of swollen seeds is carried out in the presence of hot water with a temperature of 60-95 oC, and after grinding, the resulting soybean suspension is subjected to homogenization in a cavitation apparatus.

Seeds are soaked at room temperature for 1-2.5 hours.

When soaking, the ratio of the weight of the seeds and the aqueous solution of an alkaline or acidic substance does not exceed 1:3.

As an alkaline substance, sodium hydroxide, potassium hydroxide or sodium bicarbonate is used.

Acetic, citric or hydrochloric acid is used as an acidic substance.

When grinding, the ratio of swollen seeds and hot water is 1:(4-8).

Grinding is carried out for 15-20 minutes 70 Homogenization is carried out for 15-20 minutes.

The proposed method makes it possible to obtain milk-like soy products with a protein content of not less than 2.595, with a fat content of not less than 1.995, in which the effect of trypsin and urease inhibitors is not determined, which are practically devoid of grassy-legume taste and smell, which include almost all a complex of useful biologically active substances of the original soybean (vitamins, phospholipids, isoflavones, inorganic micro- and macroelements, 7/5 fiber), which do not separate into liquid and solid phases under normal conditions for at least 5 days, raw material waste - only seed coats and dissolved saccharides in quantity, less than 195.

This is a virtually waste-free method of obtaining a milky soy product by creating optimal hydrochemical conditions for the swelling of soybean seeds using reagents widely used in the food processing industry, by creating optimal hydrothermal conditions for grinding swollen soybean seeds and obtaining a soy suspension from it, as well as conditions for homogenization of the soy suspension using the cavitation effect allows not only to shorten the duration of the swelling stage of soybean seeds, but also to eliminate the stage of boiling of swollen seeds and to reduce the intensity of heat treatment of seeds at the grinding stage (reduce energy consumption), to cause the inactivation of anti-nutrients (the action of urease enzyme and trypsin inhibitors), to rid the product of an unpleasant taste and smell and to ensure stability before delamination at room temperature for at least 5 days.

The method of obtaining soy milk is carried out as follows:

First, the raw materials are cleaned of extraneous mechanical impurities and the seeds are crushed. After that, the seeds are soaked at room temperature for 1-2.5 hours. in drinking water, into which a solution of a substance of an alkaline nature (sodium hydroxide, potassium hydroxide or sodium bicarbonate) or an acidic nature (acetic, citric acid or hydrochloric acid) has been introduced in an amount sufficient to establish the pH of the medium in the range from 8 to 10 or in the range from 2 to 4, respectively, while the ratio of the weight of the seed and the water medium does not exceed 1:3. at

Next, the seeds are washed once with the same volume of drinking water and moved to the shredder. Gee!

Then the swollen seeds are crushed in the presence of drinking water with a temperature of 60-952C in the ratio of the mass of dry seeds and water 1:(4-8). co

After that, the obtained suspension is moved to the cavitation apparatus and the suspension is processed in it "-- for 10-60 minutes, and then pasteurization or sterilization of the obtained soy milk-like food product is carried out.

The useful model is explained by examples of implementation of the proposed method and quality indicators of the obtained samples of milky soy product. "

Example 1. Shsh s Tkg of crushed soybean seeds with a moisture content of 10.595 were poured with Zl 0.1295 of a solution of potassium hydroxide at room temperature (pH-8.0) for 2.5 hours. After that, the solution was drained, the swollen seeds were washed with Zl of drinking water and were placed in the grinder, drinking water with a temperature of 902C was added in a seed/water ratio of 14, grinding lasted for 15 minutes. The resulting soy suspension was moved without cooling to the cavitation apparatus, the treatment lasted 20 minutes. A milk-like product (soy milk) was obtained, which did not have a herbal-legume taste and smell. Its delamination at 59°C was not observed during 5 days of storage, at 20-25°C, delamination was also not observed after 5 days of storage, the activity of urease and trypsin inhibitors in the obtained sample was not detected by generally accepted methods. (se) Example 2. 50 tkg of fallen soybean seeds with a moisture content of 10.5950 were poured with 0.595 ml of sodium hydroxide solution at room temperature (pH-10) for 1 hour, the solution was drained, the swollen seeds were washed with 4.5 liters of drinking water. After washing iChe) the seeds were moved to a grinder, drinking water with a temperature of 60 2С was added in the ratio of seeds/aqueous medium 1:6b, grinding lasted for 15 minutes. The obtained suspension was subjected to homogenization in a cavitation apparatus, obtaining a milky product (soy milk), which does not have a grassy-legume smell and aftertaste, did not delaminate for 7 days when stored at room temperature, and urease and trypsin inhibitor activity was not detected in it.

Example 3. 1 kg of fallen soybean seeds with a moisture content of 13.2906 were poured with 3 liters of 0.395-sodium bicarbonate solution (pH-8.9) for 2 hours. After that, the solution was drained, the swollen seeds were washed with 3 liters of drinking water, they were moved to the crushing device and filled with drinking water at a temperature of 802C in a seed/water ratio of 1:8, the grinding continued for 20 minutes. The resulting suspension was subjected to homogenization in a cavitation apparatus, a milky soy sample without odor and taste was obtained, which did not delaminate at room temperature for 7 days, and urease and trypsin inhibitor activity was not detected in it.

Example 4. b5 1Tkg of fallen soybean seeds with a moisture content of 5.196 were poured with Zl of 0.1595 hydrochloric acid solution at room temperature (pH-3.2) for 2 hours, the solution was drained, the swollen soybean seeds were washed with Zl of drinking water and placed in a grinder, added drinking water with a temperature of 902C in a seed/water ratio of 1:6, grinding lasted 15 minutes.

The obtained suspension was subjected to homogenization in a cavitation apparatus for 20 minutes. A milky sample (soy milk) was obtained, which did not have a grassy-legume taste and smell, did not delaminate at room temperature for 6 days, in which no activity of urease and trypsin inhibitors was detected.

Claims (8)

Formula of the invention 70 1. The method of obtaining soy milk, which includes soaking soybean seeds, grinding swollen seeds in the presence of water, which is characterized by the fact that soaking is carried out in an aqueous solution of an alkaline or acidic substance with pH-8-10 or pH-2-4, respectively , grinding of swollen seeds is carried out in the presence of hot water with a temperature of 60-959С7, and after grinding, the obtained soybean suspension is subjected to homogenization in a cavitation apparatus. 2. The method according to claim 1, which differs in that soaking the seeds is carried out at room temperature for 1-2.5 hours. 3. The method according to claim 1 or claim 2, which differs in that, during soaking, the ratio of the mass of the seed and the aqueous solution of an alkaline or acidic substance does not exceed 1:3. 4. The method according to claim 1, which differs in that sodium hydroxide, potassium hydroxide or sodium bicarbonate is used as an alkaline substance. 5. The method according to claim 1, which differs in that acetic, citric or hydrochloric acid is used as an acidic substance. 6. The method according to claim 1, which differs in that when grinding, the ratio of swollen seeds and hot water is 1:(4-8). 7. The method according to claim 1, which differs in that grinding is carried out for 15-20 minutes. 8. The method according to claim 1, which differs in that homogenization is carried out for 15-20 minutes. o, Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 11, 15.11.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. "c) (o) (ee) o - with . and? - (ee) se) («c) iChe) c 60 b5