FR2578396A1 - Food products based on soya milk and method for preparing them - Google Patents

Abstract

The invention relates to the preparation of a concentrated solution of soya milk and its use in producing different food products. It is obtained by swelling, in water, unshelled beans which may or may not have been previously heat-treated, then ground in aqueous solution before being filtered under pressure in order to extract the liquid fraction. This fraction may be consumed as it is or as a mixture, which may be sweetened or unsweetened, or combined with a natural gelling agent and subjected to a lactic fermentation halted after coagulation by cold or heat according to the product desired.

Description

 The present invention relates to a process for manufacturing different food products from a filtered emulsion from treated soybeans, optionally gelled and subjected to lactic coagulation.

 Soybeans have been known for millennia in Asia and represent the main vegetable protein intake in the majority of everyday food dishes such as a Ru (Tofu) or soybean paste, Tao Pho or soy cream, Sua DauNanh or milk. soy, Tuong or soy sauce ... etc.

 Soy balances the diet by providing a significant amount of vitamins E (150 ppm of the lipid fraction), essential fatty acids (including 60% polyunsaturates including 53% linoleic acid precursor of prostaglandins), lecithins rich in phosphorus, without forgetting a large protein fraction with a high content of essential amino acids (lysine and leucine in particular).

 Light and digestible foods when flatulent sugars, cholesterol free and with marked lipid-lowering and cholesterol-lowering properties are eliminated, soy-based food products are very popular in Asian countries, but still not very widespread in Europe. to be mentioned about the role of soy in food. it is a complete food (it is enough to be convinced to observe the food of the bonzes (religious Buddhists) whose entire ration consists of rice and soy); it is a healthy food (the rate of cardiovascular diseases of atheromatous, venous or srthrosic origin is indeed very low in the Asian population and the low sodium level (10 ppm) does not interfere with hytvosodss diets).

 The traditional process for preparing an aqueous suspension of soybeans successively involves soaking the beans in water followed by grinding in a stone wheel, after swelling thereof. By decantation, the supernatant is then separated from the residual deposit which can be used for animal feed. This supernatant is a common base for the abovementioned traditional products.

 In a modern process, the ground beans are heated to a temperature above 120 ° C. followed by cooling and centralization in order to separate the solid matter from the emulsion. One may wonder whether this latter treatment does not precipitate a good part of the nutritive elements present in the mixture with the pellet of centriSugation which decreases all the more the nutritional value of the suspension.

 Another known process reports grinding the beans in the presence of very hot water (90 to 100 ° c) until a dispersion of particles is obtained. This is heated with steam and then subjected to a second, finer grinding in a ball mill so as to reduce the size of the protein and fat corpuscles to ten and the cell wall debris to a size between 40 and 100 .

 It is clear that almost all of the flatulent sugars and cellulose debris present in the beans are found in the finished product; this harms its digestibility and its orgaloleptic qualities.

 The present invention proceeds from the search for a process which is simple to implement, does not attenuate the nutritive richness of the soybean by subjecting the preparation to treatments that are too drastic, to preserve its aroma while excluding unpleasant tastes and finally to produce a variety of products from a single common substrate.

 Unhulled soybeans, previously washed in cold water, are used to rid them of their impurities. These are soaked in water for 6 to 12 hours. The duration of the treatment depends on the temperature and the shorter the time, the higher it will be. We can retain the following temperature range (15 to 30 c); beyond, self-fermentation phenomena denature the substrate.

 After swelling the beans are ground in water using a rotary knife mill.

The speed of rotation conditions the extraction of the protein chains linked to the cellulosic elements. An emulsion is obtained which is filtered under pressure so as to separate solid and liquid. The liquid phase is concentrated soy milk.

 This preparation is the basis of many products.

After adding starch from cereals, rice or green soya flour and intended to ensure the gelling of the milk, the mixture is heated to boiling with vigorous stirring. After cooling, this solution is subjected to lactic fermentation.

The formation of a collordal suspension of soybeans provides the microorganisms with good dispersion, therefore a homogeneous and concerted fermentation. In addition, the gelled medium tempers the acidity resulting from fermentation and masks the astreence specific to soy. The finished products are particularly sweet to the taste without having lost the organoleptic qualities specific to the substrate. The following examples are given by way of illustration
Example 1
Soak unpeeled soybeans
and yellows preferably (Dan Tuong or Dau Nanh)> dzba-
reassured of their impurities by rinsing, in a
excess cold water to 20 2 tsp. After 6 a.m. these are swollen and softened. 180 g are then ground. wet beans mixed with 250 ml of water in a kitchen mixer grinder whose knives rotate at 10,000 rpm. After one minute the product is poured onto a fine cloth and strongly pressed so as to separate the solid from the liquid. The concentration of the filtrate is determined by the amount of dilution water added during grinding. Consumed at this stage after being cut off with an equal volume of water, the filtrate is soy milk. Depending on the consumer's taste and the type of product to be prepared, the concentrated soy milk may or may not be supplemented with sugar.

example 2
Unshelled and yellow soybeans are available preferably in an oven at 135 c. for 30 min. After this heat treatment with dry heat they will be put to soak in an excess of water at 15 #C for 12 h., Then rinsed with cold water to rid them of their impurities.

 The process for preparing the concentrated soy milk is then the same as that described in Example 1. The derivative products made from this substrate will have the same consistency as those prepared according to the method described in Example 1 but their flavor beans will be less pronounced.

Example 3
The concentrated soy milk obtained in Example 1 or in Example 2 is cut with an equal volume of water. Rice or cereal starch is then slowly poured into the substrate at a rate of 20 g / l while stirring continuously to ensure its dissolution. the mixture is brought to a boil and then cooled to 45 # c.

By introducing lactic ferments such as Streptococcus thermophylus or lactobacillus bulgarxeus, pure or associated, it triggers an airification of the medium and its coagulation. The preparation is incubated at 452 c for 2 h. The time chosen for incubation and the temperature depend on the texture and acidity desired for the finished product. Fermentation is stopped by cooling the mixture to 40 = c.

Example 4
200 ml of unsweetened concentrated soy milk obtained by the method described in Example 1 or in Example 2 are brought to the boil. After cooling to 450 = c, the medium is sown with micro lactic organisms such as Streptococcus thermophylus and Lactobacillus bulgaricus. The whole is suitably mixed to ensure a homogeneous distribution of the ferments and poured into temperature-resistant containers or trays. After 2 h. in an oven at 454 c, or more if the coagulation is not sufficient, the fermentation is blocked by bringing the product to 80 g c for 10 min. The product is ready for consumption. Coagulation is obtained by a microbiological process and no longer by acid precipitation as in the traditional method; moreover it is no longer necessary to resort to pressing the product followed by a subsequent cutting, the packaging in a tray authorizing the sale as it is.

Example 5
Starting from the preparation described in Example 1 or in Example 2, the procedure is as in Example 3, except that soy milk and cow's milk are mixed in equal amounts. Protein intake is mixed (plant and animal).

Example 6
thi soy milk is prepared by following the procedure described in Example 1 or in Example 2 and cut with an equal volume of water. The procedure is then as in Example 2, but the rice or cereal starch is replaced by green soy flour (Dau Xanh) as a gelling agent, at the rate of 50 ç 1.

Example 7
We proceed exactly as for examples 3, 5 or 6, but we add to the surface of the finished product a coating obtained with ginger syrup or a lacquer solution of essence of banana or almond, which go well with the taste of fermented soy.

Claims (9)

1.- Method of manufacturing a soy milk concentrated in  which we soak in soy beans not in water  peeled for 6 to 12 hours, characterized in that the  treatment will be shorter as the temperature  ture of the water will be higher but while being limited to  domain 15 to 30 c; then mix the beans  swollen in water, grind the preparation in  a knife mill and only after pressure filtration  the liquid fraction or concentrated soy milk is collected. 2.- Method according to claim 1, characterized by the fact  that unshelled desegAea beans can be submitted  ses in the heat / for 30 min., at a temperature  between 120 and 150 c, before being soaked  in water for swelling for 6 to 12 h, then rinsed  with cold water. 3.- Method according to claim 1, characterized in that  that the soy milk concentrate can be sweetened. 4.- Method according to claim 1, characterized in that  that the soy milk concentrate can be diluted in a  equal volume of water. 5.- Method according to claims 1, 2, 3 and 4, characterized  by the fact that a gelling agent is added to the suspension  natural which can be rice or cereal starch  in the proportion of 20 g / l, or even flour  green soybean (Dan Ianh) in the proportion of 50 g / l, char  terrified in that the preparation is suitably melan  aged and then brought to the boil. 6.- Method according to the preceding claims taken in  as a whole, characterized in that the preparation  gelled is brought then maintained at a temperature com  taken between 40 and 502 c and inoculated with lake ferments  ticks, characterized in that after observing the  desired coagulation the preparation is cooled between 4 and  109 c in order to stop the acidification of the medium.  ferments.  to block the development of the environment by destroying  the required preparation is increased to 802 c for the purpose  characterized by the fact that after observing the coagula  between 40 and 502 c and subjected to lactic fermentation,  at boiling and then cooled to a temperature  causes the concentrated soy milk solution to be brought  7. - Method according to claims 1 and 2 characterized by the 8.- Method according to the preceding claims taken in  their whole characterized by the fact that are mixed  in equal amounts condensed soy milk cut from a  equal volume of water and cow's milk. 9.- Method according to claimsl, 2, 3, 4, 5, 6 and 8, ca  characterized by the fact that the product is added to the surface  finished a syrup of ginger, essence of banana, almond  or other authorized weapons.