THE METHOD FOR PRODUCING HIGHLY FUNCTIONAL SOY JUICE WITH DIETARY FIBER BY USING HIGHLY PURE, FUNCTIONAL, FULL-FAT ACTIVATED, RAW SOYBEAN FLOUR AS ITS RAW MATERIAL, BASED ON NATURAL QUALITY-EQUALIZATION METHOD; AND THE EQUIPMENT FOR PRODUCING SUCH SOY JUICE

摘要

Highly pure functional full fat activated raw soybean flour is new functional food material with nutritional and metabolical characteristics. In this design, it is mixed with softened water (hardness 0) and additives (polysaccharide trehalose, green teat flour, chitosan, bamboo salt) at the ratio of 1:12:0.2~0.5. Due to its composition (40% protein, 20% fat and 25% carbohydrates), it is not well mixed with softened water. This problem can be eliminated by multi level high speed agitation and high pressure quality-equalization processes making soybean juice supernatant finer. This design enables the production of highly functional soybean juice with dietary fiber with smooth mouth feeling and removes fishy smell. In addition, it is expected to achieve reduced soy pulp production, increase of productivity and simpler manufacturing process. The manufacturing system for producing highly functional soybean juice with dietary fiber consists of 3-step high speed mixing, 1-step high pressure quality equalization, far-infrared low temperature heating, packing in retort and 2-step high temperature & pressure steam sterilization. Effective method in each unit was developed for each unit to optimize process influential factors. The method is designed to produce highly functional soybean juice with dietary fiber which is naturally quality-equalized healthy functional food, with the following advantages; high stability and easy storage, smooth mouth-feeling without fishy smell and effective prevention of adult diseases by dietary fiber, a metabolism activation material.