Method of Producing Whole Soybean Milk Having Improved Storage Stability

摘要

The present invention relates to a method for preparing a whole soybean milk with superior storage stability which shows almost no change in viscosity when stored for a long time, and a whole soybean milk prepared thereby. As a method of the present invention provides a whole soybean milk having small particle sizes based on a procedure simpler than pre-existing methods, time for preparing a whole soybean milk can be shortened. Further, as the whole soybean milk obtained by this method shows almost no change in viscosity when stored for a long time, its shelf life can be extended dramatically as compared to pre-existing whole soybean milk containing both soybean milk residue and soybean liquid, which shows viscosity increase over time.

主权项

1. A method for preparing a whole soybean milk, comprising the steps of:
1) roasting and dehulling soybeans to obtain dehulled soybeans; 2) cooking the dehulled soybeans to obtain cooked soybeans; 3) coarsely grinding the cooked soybeans to obtain a coarsely ground soybean liquid; 4) finely grinding particles of the coarsely ground soybean liquid in a cutting manner by using a mechanical grinding device to obtain a whole soybean liquid; and 5) micro homogenizing the whole soybean liquid.