GB950046A - Production of milk-like beverages from pulse - Google Patents

Abstract

A milk-like beverage is produced from pulse such as soybeans, peanuts or a mixture of these, by immersing thoroughly washed pulse in a solution of an alkali metal or alkaline earth metal chloride at a temperature below the boiling point of the solution, again washing the pulse and swelling it with water until its weight has at least approximately doubled, grinding the swollen pulse while simultaneously adding sufficient water to obtain the pulse juice, separating the juice from the ground pulse and adding to it an enzyme mixture comprising bacterial enzymes, yeast enzymes and mould enzymes, incubating the mixture for a period sufficient for the enzymes to digest the starch, protein and fat in the juice, and then rapidly heating the mixture to such a temperature that the enzymes are deactivated and an homogeneously emulsified juice milk is obtained. Calcium, sodium and magnesium chlorides are specified. The juice milk may be added to coffee, fruit juice or lactic bacilli, mixed with sugar to make a condensed milk, used as a base for ice cream or dried to a powder. According to an example, 12 Kg. of washed soybeans and also 2 Kg. of washed peanuts were immersed in a 25% solution of calcium chloride for 20-30 minutes at 60-70 DEG C. The beans were then removed from the solution, washed with water, and immersed in water and swollen until their weight increased to approximately 28 Kg. The swollen beans were then ground in a crusher while 80 litres of water were slowly added and the bean juice pressed out of the bean porridge was separated. To the bean juice there was added 6g. of a neutral compound enzyme preparation consisting of a yeast enzyme mixture containing 60% amylase and 40% protease, a bacterial enzyme mixture containing 60% protease, 30% amylase and 10% lipase, and a mould enzyme mixture containing 50% lipase, 30% protease and 20% amylase. The reaction mixture was incubated at 30-40 DEG C. for 3-4 hours, during which time the starch, protein and fat contained in the bean juice were digested by the enzymes, and an homogeneous bean milk was obtained. The reaction mixture was then rapidly heated to 120 DEG C. in an autoclave to inactivate the enzymes added. The bean milk contained 85% moisture, 7% protein, 4% fat, 3% carbohydrate, and minor proportions of ash, calcium and cellulose, and had a calorific value of 77 calories per 100g.ALSO:A milk-like beverage is produced from pulse such as soybeans, p peanuts or a mixture of these, by immersing thoroughly washed pulse in a solution of an alkali metal or alkaline earth metal chloride at a temperature below the boiling point of the solution, again washing the pulse and swelling it with water until its weight has at least approximately doubled, grinding the swollen pulse while simultaneously adding sufficient water to obtain the pulse juice, separating the juice from the ground pulse and adding to it an enzyme mixture comprising bacterial enzymes, yeast enzymes and mould enzymes, incubating the mixture for a period sufficient for the enzymes to digest the starch, protein and fat in the juice, and then rapidly heating the mixture to such a temperature that the enzymes are deactivated and an homogeneously emulsified juice milk is obtained. Calcium, sodium and magnesium chlorides are specified. The juice milk may be added to coffee, fruit juice or lactic bacilli, mixed with sugar to make a condensed milk, used as a base for ice cream or dried to a powder. According to an example, 12 kg. of washed soybeans and also 2 kg. of washed peanuts were immersed in a 25% solution of calcium chloride for 20 to 30 minutes at 60 DEG -70 DEG C. The beans were then removed from the solution, washed with water, and immersed in water and swollen until their weight increased to approximately 28 kg. The swollen beans were then ground in a crusher while 80 litres of water were slowly added and the bean juice pressed out of the bean porridge was separated. To the bean juice there was added 6g. of a neutral compound enzyme preparation consisting of a yeast enzyme mixture containing 60% amylase and 40% protease, a bacterial enzyme mixture containing 60% protease, 30% amylease and 10% lipase, and a mould enzyme mixture containing 50% lipase, 30% protease and 20% amylase. The reaction mixture incubated at 30-40 DEG C. for 3 to 4 hours, during which time the starch, protein and fat contained in the bean juice were digested by the enzymes, and an homogeneous bean milk was obtained. The reaction mixture was rapidly heated to 120 DEG C. in an autoclave to inactivate the enzymes added. The bean milk contained 85% moisture, 7% protein, 4% fat, 3% carbohydrate, and minor proportions of ash, calcium and cellulose, and had a calorific value of 77 calories per 100g.