Experiment 2 Preparation of Soy Milk and Tofu (Soy Paneer)

EXPERIMENT 2 PREPARATION OF SOY MILK AND TOFU (SOY PANEER)

Structure

2.1 Introduction

Objective

2.2 Experiment 2.2.1 Principle 2.2.2 Requirements 2.2.3 Procedure 2.2.4 Observations

2.2.5 Results

2.3 Precautions 2.1 INTRODUCTION

Soy milk is lactose free non dairy product prepared from soybean.It matches cows milk for nutrition composition. It is boon to lactose intolerant people. Soy milk is a very low cost ( Rs. 5-6 peril iter) product if its production cost is compared. Soy milk serves as a base raw material for preparation of dairy analogs like curd, paneer (tofu), shrikhand, ice-cream, etc. Flavors can be added to serve it as a beverage. The by-product (Okara) obtained is also useful in supplementation of cereal flour, sweets and bakery products. Soy paneer (tofu) is a product prepared by coagulation of soymilk. One kilogram of soybean may yield 1.5- 2.0 kg of soy paneer. Quality of tofu can be varied by selection of coagulant, quantity of coagulant and other processing parameters. These products can be prepared at domestic, cottage, small and large scale. Plant machinery is commercially available. Both the products are good for health and are popular is orient. Tofu resembles closely with dairy product ofIndia- the paneer. Therefore, it is also known as soy-paneer. The production cost being low ( Rs 20- 22 kg), it can be a food variety for poor also.

Objective After studying and performing this experiment, you should be able to:

• prepare soy milk and tofu (soy paneer) from soybean.

2.2 EXPERIMENT

2.2.1 Principle

The whole soybean is converted into non-dairy milk by adopting proper processing technique to make it safe for human consumption. During thermal processing anti nutritional factors are inactivated to safe level. The product being the water-extract of soybean, recovery of soy milk depends on soluble protein or Nitrogen solubility index (NSI) or protein dispensability index. For ease of conducting practical(s) domestic scale method is described. Depending on availability, plant set up can be 8 used. However basic approach/principle remains the same. 2.2.2 Requirements Preparation of Soy Milk and Tofu (Soy Paneer) Potable water, clean and dry whole soybean sample(up to 1kg) two-three stainless steel containers of 10 lit (Bhagona), gas stove/ heat source, measuring cylinder, domestic mixer grinder, mercury in glass thermometer (0-11 ooe ), beaker (1000 .ml) weighing balance (5 kg capacity), muslin cloth, burr mill, polythene bags of250- 500 g capacity, sealing machine eo- agulant (citric acid, calcium sulphate) stirrer (stainless steel), Jug (stainless steel) cutting knife (stain less steel),paneer pressing device, water softener, etc. 2.2.3 Procedure

For Soy milk preparation

• Take a clean whole soybean/ soydal sample and soak in cold water (l:3, grain to water ratio for 4-8 hours (long duration in winter season, short duration in summer season). • After soaking, for desired duration, wash with clean water.

• Grind to paste in domestic mixer grinder in batches. • Add water in the proportion of grain to water ratio of I :6 to 1.8 and stirr the I111X.

• Boil the mix for 20 minutes in a stainless steel container. Intermittently stir the contents. • Filter the contents through muslin cloth to get the soy milk and residue (okara).

• The soymilk is ready for use For Soy Pane er (Tofu) preparation • Dissolve coagulant@ 2 g / kg of soybean soaked in potable water. • Add the coagulant solution in the soy milk (85°C), allow the say milk to coagulate and gently stir the contents. • After a while, transfer the coagulant to pressing device kept ready with musclin cloth. • Put the cover plate of pressing device and gently screw press the mass. • Again add pressure (after 5-1 0 min) slowly on the coagulant mass. • Remove the cover plate of pressing device. • Take out the block of soy paneer from the muslin cloth. wash with cold water.

• Allow it to cool in the water jacket.

• Weight and pack in polythene bag. 2.2.4 Observations

• Weigh the sample of clean soybean or soy splits.

• Measure the soak water in the specified proportion.

• Weight the soybean sample after completion of soaking period. • Record the quantity of water added after grinding. Practical Manual for Pulses • Weight the quantity of milk obtained. and Oilseeds • Weight the quantity ofOkara obtained

• Record the quantity and name of coagulant added.

• Quantity of soy-paneer (tofu) obtained • Quantity of whey generated.

• Total quantity of water used for: soaking, addition to paste after grinding and washing of equipment and utensils. 2.2.5 Results

• Quantity of water used per kg of raw material (l/kg)

Total water used (1) Total clean soybean processed (kg)

• Soy milk recovery (l/kg)

= __ Q"-u_an_i-,,ty_o_f_s_o,,-ym_ilk--=...__pr_e.:...p_ar_e_d-'.(1-'.) Quantity of clean soybean processed (kg)

• Soy paneer (tofu) recovery (kg/kg)

,Quanity of soy paneer obtained (kg) Quantity of clean soybean processed (kg)

• Okara yield (kg/kg)

= _Q.....::.-ua_n_it..:...y_o_f_o_ka_r_a(:..:...... pk=g)_ro_d_u_ce_d_,--- · Quantity of clean soybean processed

• Whey yield (l / kg)

= (Quanity of milk - Quantity of paneer kg) Quantity of clean soybean processed

2.3 PRECAUTIONS

0 Proper washing of hands by workers and cleaning of utensils. ii) Ensure maintenance of'hygienic conditions at work place.

iii) Use of specified quantity of coagulant in tofu preparation.

iv) Only potable water be used

v) Boiling of soy milk for specified duration. vi) Ensure that only sound and whole soybean are used for soy milk preparation.

vii) Do not prepare the soy dal and store for long prior to use viii) Soaking of soybean be continued till weight of soybean sample is double.