TECHNOLOGY OF SOYMILK AND SOME DERIVATIVES TAN BOE HAN 108201,249 TECHNOLOGY OF SOYMILK AND SOME DERIVATIVES PROEFSCHRIFT TER VERKRIJGING VAN DE GRAAD VAN DOCTOR IN DE LANDBOUWKUNDE OP GEZAG VAN DE RECTOR MAGNIFICUS IR W. DE JONG, HOOGLERAAR IN DE VEETEELTWETENSCHAP, TE VERDEDIGEN TEGEN DE BEDENKINGEN VAN EEN COMMISSIE UIT DE SENAAT DER LANDBOUWHOGESCHOOL TE WAGENINGEN OP DONDERDAG 2 OKTOBER 1958 TE 16.00 UUR DOOR TAN BOE HAN CONTENTS Technology of soymilk and some derivatives 1. GENERAL INTRODUCTION: shortage of proteins 1 production and uses of soybeans 2 2. THE SOYBEAN: the plant — history, characteristics 6 the seed — structure, composition, proteins 7 3. MANUFACTURE of SOYMILK: 3.1 Introduction 13 3.2 Literature 15 3.2.1 Methods of manufacture 15 3.2.2 Dispersion of proteins from seeds 21 3.2.2.1 Particle size and other physical factors .... 21 .2 pH 23 .3 Salts 24 .4 Denaturation 24 .5 Germination 27• 3.3 Experimental part 28 3.3.1 Scope of work 28 .2 Design of experiments 30 .3 Technique of experiments 32 4 Results, discussion, conclusions ' . .35 3.4 Summary 50 4. PRESERVATION of SOYMILK by HEAT 4.1 Introduction . 51 4.2 Literature . 51 4.3 Experimental part 52 4.3.1 Scope of work 52 .2 Design of experiments. 52 .3 Technique of experiments 53 .4 Results, discussion, conclusions .54 4.4 Summary 60 5. EVAPORATED SOYMILK 5.1 Introduction 60 5.2 Literature 61 5.3 Experimental part 67 5.3.1 Scope of work 67 .2 Design of experiments 68 .3 Technique of experiments 70 .4 Results, discussion, conclusions 78 5.4 Summary 98 6. SOYCURD 6.1 Introduction 98 6.2 Literature 10° 6.2.1 Methods of manufacture . ... 100 .2 Ripening of the cheese 101 6.3 Experimental part 103 6.3.1 Scope of work . • • • 103 .2 Design of experiments .'.'.'.' • • 103 .3 Technique of experiments 104 .4 Results, discussion, conclusions . • • • • • 105 6.4 Summary . .... ... • HI 7. SOYYOGHURT 7.1 Introduction HI 7.2 Literature . 112 7.3 Experimental part • 112 7.3.1 Scope of work 112 .2 Design of experiments 113 .3 Technique of experiments 114 .4 Results, discussion, conclusions . 114 7.4 Summary 119 8. GENERAL DISCUSSION 120 SAMENVATTING 127 REFERENCES 1 GENERAL INTRODUCTION. It isa wellknow n fact that therapi d increase of the population inth eworl d createsdifficul tproblem sa sregard s the safeguarding of its food supply. Although anumbe r ofcountrie s have the dispo­ sal ofsufficien t sources towarran t a good nutrition of itspopu ­ lations,to oman y othercountrie sar eno t able tomee t the foodre ­ quirementsconsidere d asa minimu m forth esustainmen to flife . Promth e nutrients atpla y especially theprotein s are indispen­ sable for thebuildin g upan d maintaining ofth e human body. Ina s fara sth e underfeeding refers towar mclimate sth erol eo f fat is of lessimportance . Although thispublicatio n isno tmean t asa nutritiona l study it may beusefu lt ocit e some figureswhic hma yserv e togai na nunder ­ standing of the background of thiswork . VISC O (1955)o f the In- .stitutNationa l de laNutrition , Rome, made some calculations as­ suminga protei n requirement of 1gram/da y per kg of body weight '^anda n optimal ratio of 1:1 betweenanima l andvegetabl eproteins . Calculated inthi swa y thedaily , individual requirement of total proteinamount st o6 0gram san d ofanima lprotei nt o3 0grams . Prom literature itappear s that theconsumptio n oftota l protein intro - 'pica l countries isnea r tothes e 60grams .However , from the most important sources of animal protein, meat and milk, the average dailyconsumptio n isonl y9 an d 9.3 gram respectively (worldavera ­ ge). According toVisc o this figure iseve nrathe rhig han d a bet­ terunderstandin gmigh t beobtaine d ifth emaximu man dminimu mcon - .sumptio n of animal proteins of the different countries are taken intoaccount . Maximum consumption .Minimu m consumption of animal proteins of animal proteins Asia 17.8 g/day 1.6 g/day Africa 26.1 5.7 Europe 69.5 7.7 South-America 72.3 16.1 North-America 60.5 20.- Prom these figures itma y be seen that even the maximum consump­ tiono fanima lprotei n inAsi aan dAfric a -wheremor e thanhal fo f theworld' spopulatio n isaccumulated - isbelo w thedail y required amount. ,A s itwil l not be easy to increase rapidly the production of animal proteins in underdeveloped countries the use of vegetable proteins of high nutritional quality should be emphasized. Oneo fth emos t important sources suited forthi s purpose is the soybean,o fwhic h theprotein s arehighl y nutritive. Besidesth e cultivationo fth esoybea nha sman y attractive points. First,th e soilan dclimat e requirementso fth ecro par eno thigh . Second,th e yieldpe runi to fare ai shigh ,whil e third theprotei n contento f the beans isver y high. Lastly, theamoun t oflabou r necessaryt o raiseth eprotein s islo wi ncompariso n with many otherproteins . LAGER (1945)quote s figures fromth eU.S .Dep , ofAgric , Bureau ofEconomic s (R.P.Christensen): AVERAGE OUTPUT OP PR OTEINS PER UNIT OP RESOURCES Poundspe r Poundspe r acre 100h ro flabou r Milk,whol e 39 89 Eggs 25 56 Beefcattl e 7 45 Wheat,whol e flour 90 1002 Potatoes 118 174 Peanuts 116 200 Soybeans |339 2821 Inorde rt oge ta notio no fth eimportanc e ofth esoybea nw efur ­ thermentio nsom e figureso nth eproductio n anduses . TheYearboo k ofPoo dan dAgricultur e (1956)give sth efollowin gdata . PRODUCTION OP SOYBEANS IN 1955 (1000 metric tons) Europe North America 10320 Latin America 120 Near East 10 Par East 10350 Africa 50 USSR ? In North America the greater part was produced by the United States (10166),. while in the Par East China (9144), Japan (504), Korea and Indonesia produced jthe most soybeans. According^ BURTISS (1950) from prehistoric times to 1908, soybean production and trade in soybeans, soybean cake, and soybean oil were confined almost exclusively to eastern Asia. A second sta­ ge, extending from 1908 to 1939, was marked by large exports of soy­ beans and soybean oil from Manchuria to Europe, where the soybean wason eo fth e leading rawmaterial suse d byth e oilseed-processing industry. A third and present stage ismarke d by the pre-eminence of the United States inproductio nan d processing soybean foroi l andmeal .Thi sphas ebega n in194 0whe nwa rdisrupte d thetrad ebe ­ tweenManchuri aan dEurope . Itha s been estimated that inChin a 55%o f the crop is used in foodproduct ssuc ha sbea nsprouts ,soybea nmilk ,an d soycurd ("tofu"). These foodssuppl ya ver y considerable part ofth eprotei n inChi ­ nese diets. Soybean curds, prepared innumerou s forms, are roughly equivalent tomea t inoccidenta l menu.Te npercen t of the Chinese •output isfe d toanimals ,8 %i suse d forseed ,an d most of there ­ maining27 %i scrushe d foroi lan dcake .Th eoil , inturn , islar ­ gelyuse d forfood ,whil e mosto fth ecak e isreturne d toth esoi l as fertilizer. Mosto fth e Manchurianexpor to f soybeancake swer e destined as fertilizers forth e rice fiels inJapan , and the sugar caneplantation s inTaiwa nan d SouthernChina . vAlso inJapa n foodproduct sderive d from thesoybea npla ya n im- portantpar t inth eJapanes ediet .Th e leadingsoybea nproduc tcon ­ sumed inJapa n is »miso" afermente dproduc tmad e fromsoybean san d rice."Befor e the lastwa rabou t 67%o fth esoybean sconsume d inJa ­ panwa s used for food products,22 %fo r oilan d cake,an d 11%fo r seed. In Indonesia soybeans have been grown since antiquity, and are widely used by the population for food preparations. However, it hasneve rbee ns o importanta s inChina ,Kore ao r Japan. Introduc­ tiono fselecte d high-yielding varieties fromTaiwa n increased the production ofsoybeans . InEUROPE , except inth eDanubia ncountries ,soybea nproducti ­ onha sneve rattaine dcommercia l importance.Abou t 1935th eGerman s began aprogramm e ofencouragin glarge-scal e plantingso fsoybean s in theDanubia n countries,particularl y Rumaniaan d Bulgaria, by guaranteeing aspecifi c price for the production for contracted acreage. Thiswa spar t ofth eGerma neffor t tobecom e lessdepen ­ dent onoversea ssource s forfoodstuffs . The leadingworl d importero fsoybean sbetwee nth etw oworl d wars was,Germany . Beginning in,193 4th ene t imports intoGerman ydecli ­ ned materially, largely as a result of adriv e for greater self- sufficiency infats . Thesoybean s imported fromth eBalka nwer e of high quality andwer e used almost entirely in the manufacture of fullfatsoybea n flour and flakes for the German army. Afterth ewar,th eAmerica narm yshippe d substantialquantitie so f soybean flour (mostly lowfat)an d moderate quantities ofsoybean s and soybean oil towester nGermany . Upt o189 8onl yeigh tvarietie sha s been broughtt oth e UNITED STATES. Intha tyea rth eDepartmen t ofAgricultur e begant oin ­ troducene wvarietie sfro mth eEast .B y 1937mor e than 10:000selec ­ tions,representin g250 0distinc t types,ha d been imported and these introductions formed the basis of a vigorous program of varietal researchan dselection . Varietalselectio nha stende d to producethre e distinct typeso f soybeans grown,fo rprocessin g for oil, forhay , and for use asa vegetable.Ha yvarietie sar eusuall ydistinguishe d byblac ko rbrow n seeds,an dar e finer-stemmed andmor e leafytha n theyellow-seede d varieties.Soybean sspeciall yadapte d fordirec t human consumption areknow na sedibl eo rvegetabl evarieties . The most suitableva ­ rietiesar ethos ewit hstrawyellow , greenish-yellow, or greenseed .