sign in sign up
<<
Home , Soy milk

Abstract for Soy Production

Ensymm abstract for soy milk production 1 INTRODUCTION

INVERTStrictly SUGARspeaking, ABSTRACT"soy milk" is a challenges to firms via experiences, as well as concepts for Thewater foodextract and ofdrinkwhole industrysoybeans . It consumer health trends and new specific age and lifestyle-related dependsis an off- whiteheavilyemulsion/suspension on . fears over , target groups. Dairy products and soy containing the water soluble reports Chris Mercer. The value of beverages belong to the fastest Enzymes produced by yeast have and , and Western 's soy milk market growers in the global food & beenmost usedof the foroil thousandsof the of years. Soy has more than doubled to €375M beverage market. inmilk brewinghas and .been Invertproduced (£249.5M) between 1998 and 2004, “From 2006 to 2007, the category sugartraditionally (IS) containsin , fructoseand andto a thanks to consumer obsessions grew at a rate of 11%, to almost € 35 glucoselesser extent in roughlyelsewhere equalin East Asia, with health and wellness, according billion ($ 47 billion). In comparison, proportions.but was never The Inverta predominant is to a new report on the global dairy the overall food & beverage market greaterelement inin demandthe popular than purediet. The market from research group Euro grew by 6% over the same period,” concept of a milk-like food from monitor. The report mentions soy said Kongkiat Phanawadee, Executive glucose as food and soybeans was introduced to Europe milk has benefited from rising Director Client Solutions with sweeteners,in the beginning becauseof our fructosecentury is. A consumer awareness that soy is ACNielsen's Thailand branch, in his sweeterpatent for thansoy glucose.milk production was high in fiber, and minerals contribution. Mainissued consumersin 1910, ofto InvertLi Yu -Sugarying, a yet low in saturated and free of Asia continues to dominate soy milk areChinese the baking,living in beverages,. . The global soy consumption. Eight of the top 12 soy canning, confectioneryMarket and dairy beverage market continues to grow, drink consuming countries are Asian industries.Soy milk has Inbeen addition,Western highEurope's offering plenty of opportunities for with Hon Kong residents consuming fastest growing 'dairy' sector over the development of products with the most at 17 liters per year each, fructose is used in the last six years, presenting new new health benefits and/or taste according to TetraPak data. 2 APPLICATIONS

There exist many different Soy milk is most commonly found in is a bland product that easily applications for soy. Regarding to aseptic containers (unrefrigerated, absorbs the flavors of other this producers can adapt their soy shelf stable), but also can be found ingredients with which it is cooked. products to the different consumer in quart and half-gallon containers Tofu is rich in both high quality preferences depending on regional in the dairy case at the protein and and is low in traditions. To present all existing soy supermarket. Soy milk is also sold sodium. Firm tofu is dense and solid milk applications in detail would go as a powder that must be mixed and can be cubed and served in beyond the scope of this abstract. with water. , stir fries, or grilled. Firm tofu Therefore we present only soy milk Tofu is higher in protein, fat, and and Tofu which are the base for the Tofu, also known as , is than other forms of tofu. Soft tofu most soy food applications. a soft, -like food made by is good for recipes that call for Plain, unfortified soy milk is an fresh, hot soymilk with a blended tofu. Silken tofu is a excellent source of high-quality coagulant. creamy product and can be used as protein and B vitamins. a replacement for sour in many dip recipes. Other famous Products which are made of Tofu and Soy milk Nondairy Soy Frozen , Soy Cheese, Soy , Soy Beverages. 3 SOY MILK PRODUCTION

Layout of a Production Line There exist generally 5 steps to produce soy milk:

1. Soak soybeans in water

2. Discard soaking water and transfer along with fresh water to a grinding/cooking vessel

3. Grind and pressure-cook mixture

4. Separate undissolved fiber () from liquid (soymilk)

5. Make soyfoods from okara and soy milk 4 PROCESS DESCRIPTION SOY MILK AND TOFU

1. Soaking steam injection. The temperature below its spout. Start the grinder 2 kg of good quality soybeans are in the grinder/cooker will start to motor and open the discharge valve cleaned, washed and then soaked in rise and should reach 110°C in 10- quickly to close it again. This is to about three times of their water 20 minutes. The pressure gauge clear any slurry clogged in the 2 volume. The time for optimum should show 15 psi (1.1 kg/cm ). outflow. The slurry is under soaking depends on the soaking Shut off the steam inlet valve and pressure and extremely hot and the water and ambient temperature; it hold for 2-3 minutes. To ensure the unloading must be done with care varies from 4-6 hours at 25-35°C to quality of the steam, do not allow to avoid burns. Now open the 8-12 hours at 12-20°C. the boiler pressure to fall below the discharge valve on the recommended values during grinder/cooker slowly so that the 2. Making Soy milk injection. To purge out the air slurry flows into the filter bag 2.1 Grinding and Cooking depress the air purge valve with a without splashing. The soaked beans and water have metal rod, until a small amount of When the grinder/cooker is almost to be charged into the slurry comes out. Then continue to empty (5 psi or 4 kg/cm2), shut off grinder/cooker hopper. If the inject steam until the pressure the grinder motor, allow all the soymilk is not supposed to be used reaches 15 psi (1.1 kg/cm2). slurry to be discharged, and close for making tofu, baking soda 2.2 Extracting the Soy milk the valve. The grinder/cooker is (NaHCO3) may be added to enhance now ready to start processing the the flavor of the milk. Place the prepared and open filter next batch. Start the grinder motor. Keep the press below the discharge spout of grinder running for 3-4 minutes. the grinder/cooker with its dis- Shut off the grinder and start the charge valve open. Also place a ves- sel for collecting the soy milk below 5 PROCESS DESCRIPTION SOY MILK AND TOFU

Hold the filter bag up from its open Tighten the eye bolts of the lid and be certified with food grade. Since end and tie it to prevent slurry from gradually turn the screw counter acetic and citric acid are readily getting out of the bag during clockwise to expel the milk. The available throughout the world, the pressing. Tuck the tied end into the screw must be turned down in procedure described is made for cylindrical portion and turn the steps with pauses of 2-3 minutes. these . slurry spout away from the press. Only hand tighten the screw press ▪ Coagulant shall be dissolved in Now fasten the lid of the press body when the resistance of the Okara water after ensuring that the pressure prevents further tightening, tilt the ▪ Soy milk temperature shall be plate is screwed all the way up. press body to get out all the maintained above 85 °C. extracted milk. Cover the vessel ▪ Add the coagulant slowly and containing the milk with a lid. stir gently. After that hold it still 3. Making Tofu to let it settle for 5 minutes. The coagulation of the soy milk is the most critical step in the making of tofu. Tofu quality and yield depends on expertise which is developed over a period of time. Coagulants that can be used include ▪ Remove the excess water and nigari, MgCl2, CaCl2, CaS04, , pour the rest of the material lemon juice, lime juice, acetic acid, into the tofu box. etc. The chemical must 6 PROCESS DESCRIPTION SOY MILK AND TOFU

▪ Keep the tofu plate on the box ▪ Under proper refrigeration, tofu ▪ We will also supply a Deodoriser and press the contents until can be stored for one week or System to remove unwanted excess water is removed. longer. odours and flavours from the soy ▪ Now the tofu is ready as a brick ▪ Freezing tofu makes it tough milk. in rectangular shape. and chewy and should be ▪ This is a tabletop plant for 4. Storage of Soy Milk and Tofu avoided producing soy milk/soy paneer. It is a Table-top machine that makes ▪ Soy milk must be stored and Soy Milk / Tofu Production System for 30 l/ h high quality soy milk at the distributed just like dairy milk. cottage industry level using a ▪ The of soy milk can be We are pleased to submit herewith break-through Canadian extended to about 4 days if it is our most competitive offer for technology. stored at 4°C under sanitary supply of our soy milk machine to ▪ It produces 15 litres of soy milk conditions. manufacture Soy Milk and Tofu. every half an hour (using 2 kg of ▪ Freezing of soy milk will cause it This machine will yield 14-15 liters soybeans). The machine includes to split or curdle on thawing. of soymilk from 2 kg soybeans accessories for making Tofu (soy ▪ Adding sugar to soymilk also within half an hour. Then the soy paneer) also. extends its shelf life. milk could be converted into 2.5 – The machine requires a 5-10 sqm ▪ Tofu should be stored immersed 2.7 kg of Tofu. area with domestic power supply for in cold water which should be Machine Specifications its installation (1 HP single phase 220 changed frequently during V). A skilled operator and one helper ▪ 30 litres/hour soy milk base 3.5 storage. are enough for operating the % protein at an economical machine. price ensymm is a German based premier project consulting company for Life Sciences, serving biotech companies, pharmaceutical industry and food ingredient companies. We provide clients with a variety of business and technology consulting services as well as with specialized teams in various areas of our competence.

For further inquiries and quotes, please contact:

ensymm UG & Co.KG Life Science Center Dusseldorf Merowingerplatz 1 40225 Dusseldorf Germany

Tel: 0049 2113367527 [email protected] www.ensymm.com