| 摘要 |
The present invention is in the field of preparing a fibre-enriched soya bean milk, and a homogenous fibre concentrate made of soya beans. Soya beans have already been processed in a variety of ways. Such a process provides avoiding a pH rise in the suspension during the comminuting step and maintaining the pH in a range from 6.6 to 7. In contrast, it has now been found that a smooth, rich texture of the soya bean milk can be achieved in the following manner. The soya beans are metered into a prepared, heated, alkaline aqueous solution (preferred ratio by weight 1:4 to 10) and the heated material is immediately ground to give a slurry. After the fine comminution step, the resulting dispersion is heated indirectly to 120 to 150 DEG C. The pressure is then released, the mixture is then degassed under slight subatmospheric pressure and rendered neutral using an edible acid, and soya bean milk and solids are separated via a separator. |
