| 摘要 |
PURPOSE:To prepare a soya milk drink having simple and desired taste and flavor, by removing the ill taste and odor from soya milk by ion exchange resin or a reverse osmosis membrane, and adding a seasoning material to the treated soya milk. CONSTITUTION:Soybeans are immersed in hot water and ground with soybean grinder. The ground product is mixed with water to a water-content of about 9 times the soy bean, heated to effect the sufficient water absorption of the soybean, and steamed and boiled. A soya milk having a solid content of about 8- 9% can be obtained by removing the cake from the above product. The characteristic ill taste and odor of the soya milk thus obtained can be almost removed by passing the milk through a strongly basic Cl-type ion exchange resin bed. Addition of a seasoning material such as wort of about 10% concentration to the soya milk in an amount of about 10% affords a soya milk drink having excellent taste and flavor. Other examples of the seasoning material are combined amino acids, sweeteners, vitamins, etc. For the salt enrichment, e.g. for supplying Na, K, PO4, Ca, etc., salts which do not cause the coagulation of soya milk, e.g. sodium citrate, potassium hydrogen phosphate, calcium lactate, etc. are used in combination with the above seasoning. |
