| 摘要 |
PURPOSE:To prepare excellent soya milk free from grassy smell and smell of boiled bean, by soaking unhulled soybeans with water, and subjecting the beans to the combination of the heat-treatment for the deactivation of enzyme, the vacuum concentration for the prevention of grassy smell and the fermentation with yeasts for the removal of the smell of boiled beans. CONSTITUTION:Unhulled soybeans are soaked with water by conventional method, drained, heated in hot water for 1-7min at 70 deg.C- the boiling point to effect the deactivation of lipoxidase, and cooled without delay. The cooled beans are hulled with a hulling machine, ground together with water in a grinder, and the resultant slurry is extracted at >=80 deg.C in a heated kettle, etc. Bean-curd refuse and suspended materials are removed from the extract to obtain a soya milk. The obtained soya milk is cooled, concentrated to a desired concentration usually under reduced pressure, sterilized with heat, cooled to a definite temperature, and introduced into a fermentation tank. Yeasts belonging to Saccharomyces genus are inoculated in the cooled soya milk, and fermented at rest or under aeration and agitation. The fermentation liquid is heated to sterlize the yeasts and obtain the objective soya milk having extremely excellent palatability and absolutely no greassy smell and the smell of the boiled bean. |
