WO2015090707A2 - Machine de production de lait de soja et procédé de production de lait de soja - Google Patents

Machine de production de lait de soja et procédé de production de lait de soja Download PDF

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Publication number
WO2015090707A2
WO2015090707A2 PCT/EP2014/073580 EP2014073580W WO2015090707A2 WO 2015090707 A2 WO2015090707 A2 WO 2015090707A2 EP 2014073580 W EP2014073580 W EP 2014073580W WO 2015090707 A2 WO2015090707 A2 WO 2015090707A2
Authority
WO
WIPO (PCT)
Prior art keywords
soybeans
roaster
soybean particles
moisture content
soymilk
Prior art date
Application number
PCT/EP2014/073580
Other languages
English (en)
Other versions
WO2015090707A3 (fr
Inventor
Fei Xue
Bin Yin
Wei Li
Jiani TANG
Ning Zhou
Ya Ni CHEN
Original Assignee
Koninklijke Philips N.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Koninklijke Philips N.V. filed Critical Koninklijke Philips N.V.
Priority to CN201480069579.5A priority Critical patent/CN105848487A/zh
Publication of WO2015090707A2 publication Critical patent/WO2015090707A2/fr
Publication of WO2015090707A3 publication Critical patent/WO2015090707A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N1/00—Machines or apparatus for extracting juice
    • A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0664—Accessories

Definitions

  • Soymilk maker and method of making soymilk are Soymilk maker and method of making soymilk
  • the present invention generally relates to food processing, and more particularly, to a soymilk maker and a method of making soymilk.
  • Soymilk consumption in the world has been increased significantly due to its health benefits of bioactive components such as proteins and isofiavones, but it also contains undesirable beany flavor and anti-nutrients, such as trypsin inhibitors (TI), which interfere with the absorption of nutrients.
  • TI trypsin inhibitors
  • thermal process can inactivate trypsin inhibitor (TI) and
  • the degree of the roasting treatment is critical for TI inactivation and soymilk taste. Slightly roasting by an Airfryer of Philips at 130°C for 3 minutes can eliminate 90% TI, and does not bring any impact on soymilk taste. However, the roasting condition, critical for anti-nutrients elimination and soymilk taste, may vary due to the batch, produce year and origin of the soybeans, and it is difficult to be manipulated by a consumer at home.
  • the roasting should be controlled automatically and should be convenient to get desired roasted soybeans.
  • the degree of the roasting treatment is manipulated mostly by the parameters of temperature, time and air circulation in a roasting container.
  • the parameters of roasting may vary more or less due to soybean differences from difference batches, produce years, or origins etc. Therefore, it is less likely to fix the roasting parameters for a specific roasting degree. It is desired to control the parameters by real-time roasting monitoring.
  • the present invention is created for fast and fresh soymilk making and it aims to realize a roasting control through moisture content detection to deliver a fast soymilk making.
  • a soymilk maker which comprises a roaster configured to roast raw soybeans or soybean particles to inactivate anti-nutrients; a container comprising a grinder configured to grind and a cooker configured to cook the roasted soybeans or soybean particles; and a control unit.
  • the soymilk maker further comprises a sensing device configured to sense the moisture content of the soybeans or the soybean particles in the roaster, and the control unit generates a signal for stopping roasting when the output of the sensing device with respect to the moisture content of the soybeans or the soybean particles in the roaster reaches a predetermined value.
  • the physical properties of soybean change due to a continuous thermal input.
  • chemical components in the soybeans change as well, the anti-nutrients (e.g TI) are inactivated and the undesirable beany flavor gets out.
  • the moisture content of the soybeans or the soybean particles in the roaster is used as an indicator of the roasting degree, thus a real-time roasting monitoring can be achieved. Therefore, it is advantageous to utilize the change of moisture content for the roasting control, and a real- time roasting control can be realized for automatically fast soymilk making. Further, a stable roasting treatment can be achieved regardless of batch, produce year, or origin of the soybeans.
  • the control unit may generate the signal for stopping roasting when the moisture content of the soybeans or the soybean particles in the roaster falls in a range of l%-6%.
  • the control unit may generate the signal for stopping roasting when the moisture content of the soybeans or the soybean particles in the roaster falls in a range of 3.5%— 4.5%.
  • the predetermined value may be set or adjusted by a user.
  • a customized soymilk making strategy is provided according to the use's preference.
  • the sensing device of the soymilk maker may comprise a lighting source and a light sensor.
  • the light source may generate a near infrared light to scan the soybeans or the soybean particles in the roaster.
  • the light sensor may comprise a probe for transmitting the near infrared light generated by the light source to the roaster and then sending back a light reflected by the soybeans or the soybean particles in the roaster; and a spectrometer for analyzing the reflected light and sending a result as the output of the sensing device to the control unit.
  • the moisture content of the soybeans or the soybean particles is detected by measuring the reflected light from the roasted soybeans or the roasted soybean particles illuminated by a near infrared (NIR) light.
  • NIR near infrared
  • the principle is that more moisture content will absorb more NIR light, which leads to less reflected light. Therefore, a NIR light source and a NIR light sensor can be used as the sensing device to detect the moisture content of the soybeans or the soybean particles in the roaster.
  • the soybeans or the soybean particles is roasted at temperature 100-150°C.
  • a method of making soymilk which includes steps of: preparing raw soybeans or soybean particles and feeding the raw soybeans or the soybean particles into a roaster of a soymilk maker; roasting the soybeans or the soybean particles in the roaster to inactivate anti-nutrients; sensing the moisture content of the soybeans or the soybean particles in the roaster; stopping roasting when the moisture content of the soybeans or the soybean particles in the roaster reaches a predetermined value; feeding the roasted soybeans or the roasted soybean particles into a container of the soymilk maker; and grinding and cooking the roasted soybeans or the roasted soybean particles in the container of the soymilk maker.
  • the moisture content of the soybeans or the soybean particles in the roaster is used as an indicator of the roasting degree, thus a real-time roasting monitoring can be achieved. Therefore, it is advantageous to utilize the change of moisture content for the roasting control, and a real- time roasting control can be realized for automatically fast soymilk making. Further, a stable roasting treatment can be achieved regardless of batch, produce year, or origin of the soybeans.
  • Fig. 1 is a schematic block diagram of a soymilk maker according to an embodiment of the present invention
  • Fig.2 is a graph showing the changes of the weight loss of soybeans over roasting time
  • Figs. 3 and 4 are graphs showing the changes of the moisture content of soybeans over roasting time
  • Fig. 5 is a graph showing that the TI reduces during roasting
  • Fig. 6 is a schematic block diagram of a sensing device which can be used in the soymilk maker shown in Fig. 1 according to an embodiment of the present invention
  • Fig. 7 is a graph showing the relationship between the wavelength of NIR light and the intensity of lights respectively reflected by roasted and raw soybeans.
  • Fig. 8 is a flow chart showing the process of a method of making soymilk according to an embodiment of the present invention.
  • Fig. 1 is a schematic block diagram of a soymilk maker 10 according to an embodiment of the present invention.
  • the soymilk maker 10 may include a roaster 12, a container 14, a control unit 16 and a sensing device 18.
  • the roaster 12 is used to roast soybeans or soybean particles.
  • the container 14 comprises a grinder and a cooker, the grinder is used to grind and the cooker to cook the roasted soybeans or soybean particles held in the container 14.
  • the control unit 16 is configured to control the overall operations of the soymilk maker 10.
  • the sensing device 18 is configured to sense the moisture content of the soybeans or the soybean particles in the roaster 12, and the control unit 16 generates a signal for stopping roasting when the output of the sensing device 18 with respect to the moisture content of the soybeans or the soybean particles in the roaster reaches a predetermined value. The sensing device 18 will be described in detail later.
  • the soymilk maker 10 includes the roaster 12, the container 14, the control unit 16 and the sensing device 18, the present invention is not limited thereto.
  • the soymilk maker 10 may further include components and/or elements of a traditional soymilk maker, such as a water container, a steam collector, motors, heaters, valves, etc.
  • the roaster 12 and the container 14 may be any suitable roaster 12 and the container 14.
  • roaster 12 and the container 14 may provide functions of both of the roaster 12 and the container 14.
  • the soybeans may be roasted, grinded and cooked in the single component. Therefore, a fully automatic soymilk making can be realized with just one push button to complete roasting and soymilk making.
  • Fig.2 is a graph showing the changes of the weight loss of soybeans over roasting time
  • Figs. 3 and 4 are graphs showing the changes of the moisture content of soybeans over roasting time
  • Fig. 5 is a graph showing that the TI reduces during roasting. The basic principle of the present invention is described in detail with reference to Figs. 2-5.
  • the weight loss of the soybeans changes over roasting time from 0 to 6 minutes at 130°C and 150°C.
  • the changes of the moisture content over roasting time at 130°C and 150°C are respectively shown in Figs. 3 and 4.
  • the moisture content decreases gradually due to the water evaporation.
  • Fig. 5 indicates that the TI reduces during roasting.
  • a relationship between the moisture content of the soybeans and the TI inactivation is provided. For example, when the moisture content of the soybeans is 4.39% (roasting at 130°C, 3 minutes), more than 90% TI inactivation can be achieved.
  • the predetermined value for the moisture content of the soybeans may be set as a value in a range of l%-6%, preferably in a range of 3.5%— 4.5%.
  • the predetermined value may be set or adjusted by a user.
  • a customized soymilk making strategy is provided according to the use's preference.
  • the soymilk maker 10 may further include an input device (not shown) for receiving the input value provided by the user.
  • Fig. 6 is a schematic block diagram of a sensing device 18 which can be used in the soymilk maker 10 shown in Fig. 1 according to an embodiment of the present invention.
  • the sensing device 18 may comprise a lighting source 21 and a light sensor 22.
  • the light source 21 may generate a near infrared (NIR) light to scan the soybeans or the soybean particles in the roaster 12.
  • the light sensor 22 may comprise a probe (not shown) and a spectrometer.
  • the probe is used for transmitting the NIR light generated by the light source 21 to the roaster 12 and then sending back a light reflected by the roasted soybeans or the roasted soybean particles in the roaster 12.
  • the spectrometer is used for analyzing the reflected light and sending a result as the output of the sensing device 18 to the control unit 16 (shown in Fig. 1).
  • Fig. 7 is a graph showing the relationship between the wavelength of NIR light and the intensity of lights respectively reflected by roasted and raw soybeans.
  • the roasted soybeans reflect more light than the raw soybeans, which is consistent to the NIR sensing principle, i.e., more moisture content will absorb more NIR light, which leads to less reflected light.
  • the NIR light having a wavelength in a range of 900nm-930nm may be used as the NIR light for scanning the soybeans or the soybean particles in the roaster 12. In such range, the intensity difference between lights respectively reflected by the roasted soybeans and the raw soybeans is more obvious.
  • Fig. 8 is a flow chart showing the process of a method of making soymilk according to an embodiment of the present invention.
  • the raw soybeans (or soybean particles) are prepared and fed into the roaster 12 of the soymilk maker 10 (SI 01); the soybeans (or the soybean particles) in the roaster 12 are roasted (SI 02); the sensing device 16 starts to sense the moisture content of the soybeans (or the soybean particles) in the roaster 12 (SI 03); when the moisture content of the soybeans (or the soybean particles) in the roaster 12 reaches a predetermined value, the control unit 16 generates a signal for stopping roasting and sends the signal to the roaster 12 (SI 04); after receiving the signal, the roaster 12 stops roasting, and the roasted soybeans (or the roasted soybean particles) are fed into a container 14 of the soymilk maker 10 (SI 05); and then the roasted soybeans (or the roasted soybean particles) in the container 14 are grinded and cooked to make soymilk

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

L'invention concerne une machine de production de lait de soja (10) qui comprend un torréfacteur (12) conçu pour torréfier des graines de soja brutes ou des particules de soja afin d'inactiver les anti-nutriments; un récipient (14) comprenant un broyeur conçu pour broyer et un cuiseur conçu pour cuire les graines de soja ou les particules de soja torréfiées; et une unité de commande (16). La machine de production de lait de soja (10) comprend en outre un dispositif de détection (18) conçu pour détecter la teneur en humidité des graines de soja ou des particules de soja dans le torréfacteur (12) et l'unité de commande (16) produit un signal pour arrêter la torréfaction lorsque le résultat issu du dispositif de détection (18) relativement à la teneur en humidité des graines de soja ou des particules de soja dans le torréfacteur (12) atteint une valeur prédéterminée.
PCT/EP2014/073580 2013-12-18 2014-11-03 Machine de production de lait de soja et procédé de production de lait de soja WO2015090707A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201480069579.5A CN105848487A (zh) 2013-12-18 2014-11-03 豆浆机和豆浆的制作方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CN2013001590 2013-12-18
CNPCT/CN2013/001590 2013-12-18
EP14150527 2014-01-09
EP14150527.1 2014-01-09

Publications (2)

Publication Number Publication Date
WO2015090707A2 true WO2015090707A2 (fr) 2015-06-25
WO2015090707A3 WO2015090707A3 (fr) 2015-09-11

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WO (1) WO2015090707A2 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107411581A (zh) * 2017-06-13 2017-12-01 宁波凯波集团有限公司 焦度可视的华夫机及焦度可视的华夫机的控制系统
CN109419360B (zh) * 2017-08-24 2022-05-20 佛山市顺德区美的电热电器制造有限公司 烹饪器具、豆浆制取的方法及计算机装置
CN108576238A (zh) * 2018-04-28 2018-09-28 郑霞 一种豆制饮品的制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3563762A (en) * 1965-08-02 1971-02-16 Hong Kong Soya Bean Process for preparing a soybean beverage
CH633946A5 (en) * 1977-12-27 1983-01-14 Hauser & Cie Ag Process for disembittering soya
KR100225772B1 (ko) * 1997-01-31 1999-10-15 김홍배 가정용 두부 제조장치
WO2007110885A1 (fr) * 2006-03-24 2007-10-04 Elena Dellapasqua Procédé d'obtention d'un produit alimentaire a base de soja utilisable dans la préparation de boissons et/ou d'aliments
CN101861896B (zh) * 2010-06-22 2013-07-31 九阳股份有限公司 一种全自动豆浆机及制浆方法
CN203072807U (zh) * 2012-12-28 2013-07-24 重庆魏钇科技有限责任公司 豆制品生产线

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Publication number Publication date
CN105848487A (zh) 2016-08-10
WO2015090707A3 (fr) 2015-09-11

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