KR101314894B1 - Manufacturing method of good tasty soymilk beverage exhibiting clean, plain and nutty taste used by making no food additive soymilk - Google Patents

Abstract

The present invention relates to a method for producing soymilk by preparing soymilk without industrial use of an antifoaming agent and neutralizing agent (caustic soda, sodium bicarbonate) used in the production of soymilk, and putting food and food additives therein to make a delicious soymilk. In more detail, the soybeans are dried in a dryer, cooled, and then peeled to make half a bean, and the soybean is softened by immersing it in hot water by a hydrothermal immersion method rather than a direct steam heating method to minimize the generation of bean flavours by heat. Minimizes the inflow and contact of air through airless grinder and watering without adding antifoaming agent, and performs oily separation twice using centrifuge type oil separator. Sterilization and degassing of the soymilk with the maximum amount of ingredients removed to remove the fishy smell and soybean milk. Each step is made of 100% additive-free soymilk made only of water and soybeans.Then, the soymilk is used as a raw material, and three-stage homogenization of soymilk, pre-homogenization, and main homogenization is carried out to make fat. By minimizing the sphere particle, the soymilk produced by the conventional soymilk production method is enhanced with a simple and light taste and a refreshing taste, so that a mild and soft taste can be realized. Soymilk Technology).

Description

Manufacturing method of good tasty soymilk beverage exhibiting clean, plain and nutty taste used by making no food additive soymilk}

The present invention relates to a method for producing soymilk, and more specifically, by preparing soymilk using an antifoaming agent, an additive-free soymilk solution prepared without using an antifoaming agent, a neutralizing agent (caustic soda, sodium hydrogen carbonate), which is used industrially in producing soymilk, Compared to the soy milk produced by the conventional soymilk production method, the present invention relates to a delicious soymilk manufacturing method, which can realize a mild and soft taste by strengthening the savory and light taste and refreshing taste.

Modern people are experiencing a variety of symptoms, such as mental and physical activity and excessive stress due to rapid changes in their living culture and environment, and the diet has changed from a vegetarian-oriented diet to a meat-based diet.

Due to this dietary change, modern people consume enough calories per day, while various vitamins and minerals are significantly shorter than the recommended intake. Due to the lack of various vitamins and minerals, modern people suffer from various diseases and deficiencies.

In order to solve this situation, many researches are actively developing functional drugs or beverages composed of various vitamins or minerals, and the sales of the developed functional drugs and beverages are increasing rapidly every year, and some of them are already generalized. In addition, methods for preparing beverages using natural foods are also widely known.

In particular, the soy milk is a beverage containing natural food as a raw material, soy milk (soybean) used as a protein source in plants as a raw material, sweeteners and the like according to the taste, enjoyed for a long time for health regardless of East and West It's a drink.

Soy milk is a stock solution from which soybean milk is removed from soybean juice obtained by adding water and grinding to boiled soybean. Such soymilk can be easily deteriorated by microorganisms or autoenzymes. .

Existing conventional soymilk manufacturing process, as shown in Figure 1, soybean enzyme deactivation process, direct steam heating and grinding process, neutralization process, busy-separation process, soymilk homogenization process, soymilk cooling process, blending standardization process and The final homogenization process takes place.

On the other hand, in the industrial production of soy milk solution, the problem to be solved in terms of process workability / yield due to the production of a large amount of foam during grinding, the extraction yield improvement method, etc. Elimination, cleansing through clearing, smooth flavor through homogenization.

In particular, it is necessary to suppress the generation of soybean odor when soymilk is produced. The soybean odor of soybean is caused by the action of lipoxidase (fatty acidase) contained in soybean such as linoleic acid, linolenic acid, arachidonic acid, and the like. And unsaturated fatty acids caused by aldehyde decomposition, ketones and alcohols such as n-hexanol and n-hexanal. In order to inactivate such lipoxidase enzyme and to produce a fast soymilk, conventionally, the soymilk was extracted by boiling and grinding soybean in a direct steam heating method. However, when the soybean is heated by the direct steam heating method, the heating odor (medium odor) of the sulfur system becomes severe, and there is a problem that the flavor of the soymilk is lowered.

In addition, when soybean is called and ground with water to make soybean porridge, saponin and protein of soybeans come in contact with water to lower the surface tension to generate a large amount of bubbles, which causes problems in workability and yield. Antifoaming agent of silicon resin system is added to suppress foaming.

In addition, in order to improve extraction yield and remove odor, the industry performs a separate neutralization process. In this case, an alkaline neutralizing agent such as NaOH or NaHCO ₃ is used to secure the extraction yield.

In addition, when the non-fat component is not removed as much as possible to increase the soybean solid content (high yield) of soy milk, there is a problem that the roughness due to the increase in weight, gritty texture, increase in precipitation, increase in soybean odor.

In addition, the generalized homogenization process applied in the conventional soymilk production process is not sufficiently refined in the particle size of the soymilk fat globules, there is a difficulty in realizing a mild and soft taste of soymilk.

The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to produce soymilk without using a defoamer, neutralizing agent (caustic soda, sodium hydrogen carbonate), which is widely used in the production of soy milk industrially. By providing food and food additives to make delicious soy milk, the soybeans are immersed in hot water by hot water immersion method rather than by direct steam heating method to soften soybeans to minimize the generation of bean flavours by heat. Minimize the inflow and contact of air through airless grinder and watering without adding antifoaming agent, and perform oil-separation twice using centrifuge type oil separator, Sterilization and degassing of soymilk with the maximum amount of ingredients removed to remove fishy smell and soybean milk. Soymilk prepared by the conventional soymilk production method by performing three-stage homogenization of soymilk homogenization, pre-homogenization, and main homogenization, using 100% non-added soymilk made only of water and soybean as raw materials. Compared to the savory, light taste and refreshing taste is enhanced to provide a soy milk manufacturing method that realized a mild and smooth taste.

Soymilk production method according to the present invention for achieving the above object,

A half-half step (first step) of drying the soybeans and peeling them to make half-half;

A soybean enzyme deactivation step (second step) for deactivating an enzyme while immersing half the head obtained in the first step in hot water;

A first watering step (third step) of adding the soybean treated with enzyme deactivation in the second step to hot water at 70 ° C. to 95 ° C., and sprinkling to suppress foam generation;

An airless grinding step (fourth step) for grinding the soybean treated in the third step through an airless grinder to minimize foaming;

A separation step (stage 5) of separating the soy milk sludge from the soy milk sludge solution obtained in the fourth step by separating the soy milk fluid and the sebum through the centrifuge-type emulsion separator in the first and second stages;

A second watering step (sixth step) of spraying the soymilk obtained in the fifth step for inhibiting foam formation;

A soymilk sterilization step (seventh step) for sterilizing the soymilk solution sprayed in the sixth step to kill the fishy smell and the microorganisms of the soymilk;

A soymilk degassing step (stage 8) for collecting and removing fishy odor and miscellaneous odor of soymilk sterilized in the seventh step;

A soymilk homogenization step (ninth step) of homogenizing the soymilk degassed in the eighth step;

A soymilk solution cooling step (step 10) for cooling the soymilk liquid homogenized in the ninth step;

A pre-homogenization step (11th step) of adding a edible oil and fat and an emulsifier to a portion of the soymilk cooled in the 10th step and homogenizing after mixing to obtain a pre-emulsion homogenization solution (step 11);

Standardization step of combining and standardizing the soymilk solution except the part used in the eleventh step of the soymilk solution cooled in the tenth step, and the pre-emulsification homogenization solution and food additives obtained in the eleventh step (12th step) and;

It is characterized by including the main homogenization process (13th process) which makes the compounding liquid obtained at the said 12th process into a uniform suspension.

Hereinafter, the soymilk production method of the present invention based on the accompanying drawings in detail.

Figure 2 is a process flow diagram schematically showing a delicious soymilk production method according to the present invention.

1. Soybean Half Half Process (1st Process)

This process is a pre-treatment process for peeling soybeans and crushing soymilk, and is performed by selecting soybeans, drying them in a drier, for example, drying at a high temperature of 110 ° C. or higher, cooling, and then peeling and crushing them.

In the preparation of soymilk, both soybean peeling, general non-skinning, etc. are suitable, but it is more preferable to use soybean peeling to improve soybean softening effect.

2. Soybean enzyme deactivation process (2nd process)

This step is a step of inactivating the lipoxinase enzyme which causes the odor of soybeans. In order to inactivate the enzyme of soybean, the soybean is heated to high temperature hot water, preferably high temperature hot water of 85 ° C. or higher, for example, 3 ~. This is done by soaking for 5 minutes.

As water used as the hot water, a general constant may be used, but degassed water or soft water is preferably used. Degassed water refers to water by degassing drinking water to reduce the concentration of dissolved oxygen contained in the drinking water. Examples of the degassing method include conventional methods such as heating drinking water. It is preferable to use the degassed | degassed water until the density | concentration of dissolved oxygen contained in becomes 0.01-1.0 ppm. When such degassed water is used, an excellent soybean softening effect can be obtained even at a relatively low immersion temperature, and at the same time it can minimize the degeneration of soy protein. In addition, soft water refers to water from which minerals are constantly removed through activated carbon, and when the soft water is used, the pH may be increased to improve soy protein extraction.

3. First watering process (3rd process)

This process is to minimize the bubble by contact with hot water and enzyme-activated soybean. The enzyme-inactivated soybean is placed in a buffer tank containing 70 ~ 95 ℃ hot water, soaked and sprayed. , By minimizing foaming.

In immersion treatment of soybean in this process, the temperature of the water used is preferably 70 ~ 95 ℃, immersion time is preferably 20 seconds ~ 10 minutes, if the temperature is less than 70 ℃ or immersion time is less than 20 seconds Soy softening effect may be insufficient, when the soak time exceeds 95 ℃ or soaking time is more than 10 minutes, soybean protein denaturation and soybean odor may occur is not preferable.

4. Airless grinding process (4th process)

This process is to obtain the milky milk by grinding the soybean and hot water of the third step, it is carried out by precisely grinding the soybean and hot water of the third step by using an airless grinder (airless grinder).

In the normal grinding process, air is introduced into the grinding machine itself, and a large amount of foam is generated by the protein and saponin component of the soybean, resulting in lowering of the grinding rate and workability. For this reason, in general, foaming is minimized by using a silicone resin antifoaming agent in hot water before grinding or after grinding soybeans.

In this process, the air inlet is blocked through the airless grinder, which blocks the inflow of the feed, thereby minimizing the formation of bubbles, and preliminary spraying in the third process before the grinding process, so that the foam in the inlet line It can suppress the inflow of as much as possible.

5. Separation process (5th process)

This process is to separate the milk into soy milk and busy

The milky milk obtained from the fourth step is separated into soy milk milk and sebum in the first and second stages to remove the sewage to the maximum.

In order to remove the busy paper as much as possible, this separation process is preferably performed using a centrifuge. Specifically, the emulsion ground in the fourth step is centrifuged at 2500rpm or more using a primary centrifuge, for example, a horizontal continuous centrifuge, and separated into heavy-weight sewage and light soymilk (separated milk). After that, the soymilk is transferred to the first emulsion tank, and the busyness is transferred to the secondary centrifuge to separate the emulsion again to obtain the secondary busy and secondary separation fluid, and the secondary separation fluid is transferred to the buffer tank of the third process. It is introduced, and then enters the grinding process again, the secondary busy paper is removed through a separate transfer line.

At this time, it is preferable that the soy solids in the separated soymilk is 7% or less, and when the non-fat component is not removed as much as possible, the toughness due to the weight increase, the sticky texture, the amount of precipitation increase, and the soybean odor increases.

6. Second watering process (sixth process)

This process is to remove the foam of the soymilk separated from the milk,

When the soymilk obtained in the fifth step is transferred to the milk tank, a large amount of foam is generated, which is performed by spraying water to remove the foam.

7. Soymilk sterilization process (7th process)

This process is to sterilize the separated soymilk,

The soymilk obtained in the sixth step is preferably sterilized at 130 ± 10 ° C. and 90 ± 10 seconds.

In setting the sterilization conditions of soy milk, the removal of soybean and fish odor due to the removal of lipoxygenase, the savory taste increase by the Myyal reaction, the removal of trypsin inhibitor (protein kinase inhibitor), soil microorganism (Baciilus) thermophilus, etc.), and control of the E. coli group, etc., it is preferable to determine the sterilization conditions. Therefore, sterilization conditions of 130 ± 10 ° C. and 90 ± 10 seconds, which are a level of sensory and risk factor removal, are preferable.

8. Soymilk degassing process (8th process)

This process is a process of degassing sterilized soymilk,

The high temperature soymilk obtained in the seventh process is carried out by degassing in a deodorizer of a general type.

Degassing is a process that collects and removes volatile components, off flavors, and oxygen in liquids, and is used to remove fishy and soy odors in soymilk, where the pressure of the degasser is -0.5 bar. Is preferred.

9. Soymilk homogenization process (Step 9)

This process is to homogenize the separated soymilk,

The soymilk obtained in the eighth step is performed by homogenizing in a conventional homogenizer.

At this time, the pressure of the homogenizer is preferably 100 bar or more, particularly 100 to 200 bar, in order to homogenize the fat ball particles so that the fat ball particles in the soymilk are not separated from the soymilk.

If the pressure of the homogenizer used in the above is less than 100 bar, the fat globule particles of the soymilk may not be homogenized, which may cause the maintenance layer injury and deterioration of texture.

10. Soymilk Cooling Process (10th Process)

This process is to cool the homogenized soymilk,

It is carried out by cooling the homogenized soymilk obtained in the ninth step to 10 ° C or less.

Cooling the homogenized soy milk solution below 10 ℃ prevents the growth of microorganisms and keeps it in the storage tank hygienically until the use of soymilk products. The optimum temperature is 2 ~ 5 ℃.

Through the manufacturing steps up to the first to the tenth step, unlike the conventional soymilk solution manufacturing method, it is possible to manufacture an additive-free soymilk solution that can be industrially mass-produced without any processing aid (antifoaming agent, alkali neutralizer).

11. Pre-homogenization process (11th process)

This step is a step of pre-homogenization by adding and mixing a part of the soy milk solution cooled in the tenth step, the edible oil and fat, and an emulsifier.

Specifically, after preheating 20 to 40% by weight of a part of the soymilk solution obtained in the tenth step, preferably the soymilk solution cooled in the tenth step to 70 to 80 ° C, an edible oil and an emulsifier are added. After mixing, stirring and pre-homogenization through a homogenizer. Such a pre-homogenized liquid is called a pre-emulsification homogenate. Soybean oil is preferable as an edible oil and fat used, and glycerin fatty acid ester is preferable as an emulsifier. The amount of the edible oil and the emulsifier is 0.5 to 2% by weight of the edible oil and the emulsifier when the total weight of the mixture of the mixed soy milk solution, edible oil and emulsifier used to achieve 100% by weight It is preferable that it is 0.05 to 0.3 weight%.

In this process, the pressure of the homogenizer is preferably 200-300 bar in order to homogenize the fat globule particles so that the fat globule particles in the soymilk and the edible oil are not separated from the mixed solution.

12. Standardization process (12th process)

This process is to standardize the formulation of soymilk products,

Homogeneous liquid which went through the pre-homogenization process of the 11th process, and soymilk liquid except the soymilk liquid used in the 11th process among the soymilk liquid cooled in the 10th process 60 ~ 80% by weight, and food additives are added to the standardized tank, pH, sugar, specific gravity in accordance with the compounding standard to standardize and then stored at 25 ~ 35 ℃ cool storage.

As the food additive that can be used in this process, food additives that can be commonly added in the production of soymilk can be used without limitation, and the type and the appropriate amount of such food additives are known in the art. Examples of preferred food additives include seasonings, flavorings, sugars, vitamins, methionine, chacatechin, and the like, specifically, white sugar, refined salt, vitamin B1, vitamin B2, vitamin B6, L-methionine, and cereal flavors ( Examples include RF07-0382, LM-826615, and the like, soybean flavor (for example, S-28136, and the like).

According to this process, the solution which mix | blended each component and went through the standardization process is called a compounding preparation liquid.

13. Main homogenization process (13th process)

This step is a step of homogenizing the compounding preparation liquid, and after preheating the compounding preparation liquid of the twelfth step at 50 ~ 60 ℃, homogenizing the preheated mixture preparation solution in a homogenizer (150 ~ 400bar), By cooling to 30 ° C. or lower. At this time, the pressure of the homogenizer is 150 ~ 400bar is to average the fat sphere size of soy milk to 1㎛ or less. If the soymilk fat particle size exceeds 1 μm, the fat particles are more likely to float and float in the product during distribution, leading to the formation of the cream layer on the top due to the agglomeration of fat spheres.

According to the method for producing soymilk according to the present invention, only water and soybeans are used, without using an antifoaming agent (caustic soda, sodium bicarbonate), which is used for improving the extraction yield, and an antifoaming agent normally used for defoaming when grinding soybeans. It is possible to industrially mass-produce soy milk without additives.

In addition, soybeans are soaked in hot water to soften soybeans to minimize the generation of soybean odor by heat, and degassing to enhance the savory and light taste, and to minimize the sticky texture by maximizing elimination of bean curds (soybean meal). You can get soy milk that has a strong taste.

In particular, in the production of soy milk using the soymilk prepared by the above process, by performing multiple homogenization of soymilk homogenization, pre-homogenization, and main homogenization to reduce the average size of fat soybean particles of soymilk, to obtain a soy milk with improved mild and smooth taste Can be.

1 is a process flow diagram schematically showing a conventional soymilk production method.
Figure 2 is a process flow diagram schematically showing a soymilk production method according to the present invention.
3 is a view showing the results of quantitative descriptive analysis of the sensory test for soymilk beverage prepared according to the present invention and soymilk beverage prepared according to the conventional soymilk beverage manufacturing method.
Figure 4 is a view showing the results of measuring the size distribution of fat ball particles for soymilk beverage prepared according to the present invention and soymilk beverage prepared according to the conventional soymilk beverage manufacturing method.

The present invention will be described in more detail with reference to the following examples. However, the following examples are only intended to specifically illustrate the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited. In other words, simple modifications and variations of the present invention can be easily made by those skilled in the art, and all such modifications and changes are considered to be included within the scope of the present invention.

Example: Soy milk beverage prepared according to the present invention

Soybeans were dried and cooled at 115 ° C, then peeled and cut, and soaked in hot hot water at 85 ° C or higher for 5 minutes. The enzyme was inactivated. The soybeans were then immersed in hot water at 95 ° C., immersed, sprinkled to suppress foaming, and then ground with an airless grinder. Thereafter, primary centrifugation was performed at 2500 rpm using a horizontal continuous centrifuge to separate the sebum and the soymilk, and then the second sediment of the sebum was removed to maximize the sebum component. The soymilk obtained by removing the sebum was subjected to secondary watering to suppress foaming, and then sterilized at 130 ° C. for 90 seconds, and degassed at a vacuum pressure of −0.5 bar. Thereafter, the mixture was placed in a homogenizer, homogenized at a pressure of 150 bar, cooled to 10 ° C. or lower, and soybean solid content. A 7% by weight soymilk stock solution was made.

After preheating 30% by weight of this soymilk concentrate to 70 ° C, the soybean oil (1% by weight) and emulsifier (0.01% by weight) are mixed and mixed in a homogenizer. Prehomogenization was carried out at a pressure of 250 bar. The remaining 70% by weight of the soy milk stock solution, white sugar, refined salt, sodium bicarbonate and flavors were added to the pre-homogenized soy milk stock solution, followed by standardization of the mixture, and then cooled to 30 ° C. or lower. After preheating the cooled soymilk solution to 50, subject to homogenization (200 bar), ultra-high temperature (UHT) sterilization (105 ° C, 90 seconds), and then the product is filled into a container, and retort sterilization (123 ° C, 20 ° C). Min) and cooling (below 30 ° C).

Comparative Example: Soymilk Beverage Prepared According to the Existing Soymilk Production Method

The soybeans were peeled and cut in half, and were steam-heated directly in the steamer to be called to deactivate the enzyme and soften the soybean. After dissolving and adding silicon antifoaming agent in water, the soybean was crushed, neutralized by adding sodium hydroxide, and then centrifuged at 2000 rpm using a centrifuge to remove sebum. The soy milk solution from which the sebum was removed was placed in a homogenizer, homogenized at a pressure of 150 bar, and then cooled to 10 ° C. or lower to prepare a soy milk milk solution having a soybean solid content of 7% by weight.

To this soy milk solution, white sugar, refined salt, sodium bicarbonate and flavorings were added in the same amount as in the examples, followed by compounding standardization, followed by compound homogenization (200 bar), and UHT sterilization (105 ° C., 90 seconds). And the product was filled in the container, retort sterilization (123 degreeC, 20 minutes) and cooling (30 degrees C or less) were performed.

Experiment 1: Soymilk Defoaming Effect

Use of antifoaming agents in the preparation of soymilk beverages used in the preparation of soymilk beverages according to the present invention, in the amount of foam before grinding and after milk separation and in the production of soymilk used in conventional soymilk production methods (comparative examples). The amount of foam before grinding and after emulsion separation was evaluated according to whether or not. The amount of foam is expressed as% volume of the total volume.

division Characteristic Amount of foam (% v / v) Before grinding After separation Example No antifoaming agent, watering treatment,
Airless grinding 8% 15% Comparative Example Antifoam addition,
General (Air Inflow) Grinding 10% 10% Comparative Example-Experimental Group No antifoaming agent,
General (Air Inflow) Grinding 30% 60%

As can be seen in Table 1, in the conventional soymilk preparation method, when no antifoaming agent is added, a large amount of bubbles before grinding and after separation of the emulsion, it can be seen that workability and yield reduction is inevitable. However, even if the antifoaming agent is not added as in the embodiment, by applying the airless grinder and the watering process, the amount of foam similar to the conventional soymilk preparation method of adding the antifoaming agent was generated, it was possible to secure the workability and yield to a similar level.

Experiment 2: Soymilk Extraction yield  compare

According to the present invention, the extraction yields of the soymilk beverages used in the preparation of soymilk beverages (examples) and the extraction yields of the soymilk liquids used in the conventional soymilk production method (comparative example) were compared and evaluated. The extraction yield was expressed as the soymilk weight (ton) and the protein content (wt%, nitrogen coefficient of 5.71) when extracted using 10 tons of peeled soybean, based on 7 wt% soybean solids.

division 7.0% by weight of soybean solids Soymilk Extract Protein (% by weight) Example 68 tons (6.8 times extraction) 3.08 Comparative Example 69 tons (6.9 times drainage) 3.05

As can be seen in Table 2, the soy milk solution of the comparative example using the alkaline formulation to increase the extraction yield, and the soy milk solution of the embodiment prepared according to the present invention extracted only with water has a large difference in the extraction yield and protein content It can be seen that.

Experiment 3: Sensory Results

Soymilk beverage prepared according to the present invention (Example) and soymilk beverage prepared according to the existing soymilk production (comparative example) trained professional sensory test personnel (25 people with more than 2 years experience sensory test) , 25 women]) were selected with 30 tasteful tastes and analyzed by Quantitative Descriptive Analysis (QDA) divided into soy milk flavor, overall taste, savoryness, cleanness, and preference. Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 3 and FIG. 3.

Soymilk Scent Overall flavor Compliment neatness preference Example 3.87 4.08 4.06 3.97 4.35 Comparative Example 3.48 3.53 3.53 3.48 3.62

As can be seen from Table 3 and the accompanying FIG. 3, the Examples show higher scores than the Comparative Examples in all items of the sensory test.

The higher the score of all the items than the comparative example, the soybeans and off flavors were removed by hot water extraction and degassing, so that the plain and savory taste was highlighted, and the soybean meal was the largest. This is the result of using the soy milk stock solution, which was removed, and even when manufacturing soy milk products by performing a total of three stages of multiple homogenization, by minimizing fat particles to make the taste smooth and gentle, the overall taste is improved.

Experiment 4: District ball  Content measurement

The fat globule particle size distribution of the soymilk beverage prepared according to the present invention (example) and the soymilk beverage prepared according to the conventional soymilk beverage preparation (comparative) was measured by Mastersizer 2000 and shown in FIG. 4.

The Mastersizer 2000 (Malvern) is a device that analyzes the particle size of various types of particles of dry and wet products (emulsifier, suspension, dry powder, etc.) using the principle of laser diffraction. The particle size of the size can be measured. The principle of measurement is that in laser diffraction, the particles are transmitted through the laser beam, which scatters the light at an angle that is inversely proportional to the size. The intensity of the angular scattered light is then measured by a series of photosensitive sensors (PMTs). It is a principle.

In this experiment, Hydro Mu (Malvern) was used to connect the Mastersizer 2000 as a dispersion device for wet measurement. The Hydro MU makes particles in water or other liquid media in suspension, allowing the Mastersizer 2000 to measure particle size.

Using the above equipment, 1 mL each of the soy milk beverage of Example and the soy milk beverage of Comparative Example were taken, diluted in 1000 mL distilled water, and a suspension was prepared, and particle size measurement was prepared. The media was set to Lipid to allow fat particles to be measured. The measurement was performed ten times in each of Examples and Comparative Examples, and was applied based on the results close to the average value except for one of the lowest value and one maximum value. The measurement results are shown in Table 2 and FIG. 4.

0 ~ 0.1㎛ 0.1 ~ 1㎛ 1 to 10 μm 10 ㎛ or more Average size Example 5.24% 91.55% 3.21% 0% 0.366 μm Comparative Example 1.30% 87.28% 9.78% 1.64% 0.914 μm

As can be seen from Table 4, the average fat sphere particle size (0.366㎛) of the soymilk beverage of the Example is significantly smaller than the average fat sphere particle size (0.914㎛) of the soymilk beverage of the comparative example. In addition, it can be seen that in the case of Example (96.79%), more than 1 fat sphere particle was distributed more than Comparative Example (88.58%).

Since one or more fat globule particles are likely to separate and float in the product during distribution, and lead to the formation of the upper cream layer due to the fat globule phenomenon, the distribution of fat globules smaller than 1 μm may result in stabilization of product quality. It can be said that directly.

Claims (8)

A half-half step (first step) of drying the soybeans and peeling them to make half-half;
A soybean enzyme deactivation step (second step) for deactivating an enzyme while immersing half the head obtained in the first step in hot water;
A first watering step (third step) of immersing soybean treated with enzyme inactivation in the second step in hot water at 70-95 ° C., and sprinkling to suppress foaming;
An airless grinding step (fourth step) for grinding the soybean treated in the third step through an airless grinder to minimize foaming;
A separation step (stage 5) in which the soymilk sludge solution obtained in the fourth step is separated into soymilk fluid and sebum through a centrifugal milk separator for the first and second stages;
A second watering step (sixth step) of spraying the soymilk obtained in the fifth step for inhibiting foam formation;
A soymilk sterilization step (seventh step) for sterilizing the soymilk solution sprayed in the sixth step to kill the fishy smell and the microorganisms of the soymilk;
A soymilk degassing step (stage 8) for collecting and removing fishy odor and miscellaneous odor of soymilk sterilized in the seventh step;
A soymilk homogenization step (ninth step) of homogenizing the soymilk degassed in the eighth step;
A soymilk solution cooling step (step 10) for cooling the soymilk liquid homogenized in the ninth step;
A preliminary homogenization step (11th step) of adding an edible oil and fat and an emulsifier to a portion of the soymilk cooled in the tenth step to homogenize after mixing to obtain a preliminary emulsion homogenized solution (step 11);
Standardization step of blending and standardizing the soymilk solution except the part used in the eleventh step of the soymilk solution cooled in the tenth step and the pre-emulsion homogenizing solution and food additives obtained in the eleventh step (step 12) and;
A soymilk production method comprising a main homogenization step (13th step) of making the blend obtained in the twelfth step into a uniform suspension. The method of claim 1,
Soy milk obtained by separating by primary separation in the fifth step is subjected to secondary separation to obtain a secondary separation busy and secondary separation emulsion, the secondary separation fluid is characterized in that the second process is recycled to Manufacturing method. 3. The method according to claim 1 or 2,
In the first sprinkling process in the third step, soymilk soaking method is characterized in that the soaked soaked soybeans soaked in 70 ~ 95 ℃ water for 20 seconds to 10 minutes. 3. The method according to claim 1 or 2,
Soymilk production method characterized in that the soybean solid content of the soymilk solution obtained by removing the busy in the fifth step is 7% by weight or less. 3. The method according to claim 1 or 2,
Soymilk production method characterized in that the homogenization pressure is 100 ~ 200bar in the soymilk homogenization process of the ninth process. 3. The method according to claim 1 or 2,
Soymilk production method characterized in that the homogenized soymilk solution is cooled to 2 ~ 10 ℃ in the cooling step of the tenth step. 3. The method according to claim 1 or 2,
Soymilk production method characterized in that the pre-homogenization pressure is 200 ~ 300bar in the pre-homogenization process of the eleventh step. 3. The method according to claim 1 or 2,
Soymilk production method, characterized in that the homogenization pressure is 150 ~ 400bar in the main homogenization step of the thirteenth step.

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