| 摘要 |
PURPOSE:To produce soya milk free of grassy smell, continuously in high yield, by grinding defatted soybeans in plural stages under specific temperature condition under heating with hot water and live steam, storing the ground beans temporarily at a high temperature, and separating the bean curd refuse from resultant homogenized ground liquid. CONSTITUTION:Skinned soybeans are ground in plural stages at 80-100 deg.C under heating with hot water and live steam, i.e. the beans are ground first with a grinder, and then the ground liquid is supplied to a hammer mill and ground further. The obtained ground liquid is introduced into a circulation-type retaining tank and stored for about 5-30min. The grassy smell of the beans can be completely removed by this process. Thereafter, the liquid is introduced into a homogenizer, and homogenized under a homogenization gauge pressure of 300- 600kg/cm<2>. About 85-90% of the unprecipitable proteins, etc. are transferred to soya milk by this process. To improve the feeling of the product to the palate, the bean curd refuse, etc. is separated e.g. by centrifugal separation. Milky white soya milk having excellent taste and flavor and absolutely free of grassy smell can be prepared by this procedure. |
