Abstract for Soy Milk Production

Ensymm abstract for soy milk production

1

INTRODUCTION

INVERT SUGAR ABSTRACTThe food and drink industry depends heavily on enzymes. Enzymes produced by yeast have been used for thousands of years in brewing and baking. Invert sugar (IS) contains fructose and glucose in roughly equal proportions. The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glucose.Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries. In addition, high fructose syrup is used in

Strictly speaking, "soy milk" is awater extract of whole soybeans. Itis an off-white emulsion/suspensioncontaining the water solubleproteins and carbohydrates, andmost of the oil of the soybeans. Soymilk has been producedtraditionally in China, and to alesser extent elsewhere in East Asia,but was never a predominantelement in the popular diet. Theconcept of a milk-like food fromsoybeans was introduced to Europein the beginning of our century. Apatent for soy milk production wasissued in 1910, to Li Yu-ying, aChinese living in France.

MarketSoy milk has been Western Europe'sfastest growing 'dairy' sector overthe last six years, presenting new

challenges to dairy firms viaconsumer health trends and newfears over lactose intolerance,reports Chris Mercer. The value ofWestern Europe's soy milk markethas more than doubled to €375M(£249.5M) between 1998 and 2004,thanks to consumer obsessionswith health and wellness, accordingto a new report on the global dairymarket from research group Euromonitor. The report mentions soymilk has benefited from risingconsumer awareness that soy ishigh in fiber, protein and mineralsyet low in saturated fat and free ofcholesterol. The global soybeverage market continues to grow,offering plenty of opportunities forthe development of products withnew health benefits and/or taste

experiences, as well as concepts forspecific age and lifestyle-relatedtarget groups. Dairy products and soybeverages belong to the fastestgrowers in the global food &beverage market.“From 2006 to 2007, the categorygrew at a rate of 11%, to almost € 35billion ($ 47 billion). In comparison,the overall food & beverage marketgrew by 6% over the same period,”said Kongkiat Phanawadee, ExecutiveDirector Client Solutions withACNielsen's Thailand branch, in hiscontribution.Asia continues to dominate soy milkconsumption. Eight of the top 12 soydrink consuming countries are Asianwith Hon Kong residents consumingthe most at 17 liters per year each,according to TetraPak data.

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APPLICATIONS

There exist many differentapplications for soy. Regarding tothis producers can adapt their soyproducts to the different consumerpreferences depending on regionaltraditions. To present all existing soymilk applications in detail would gobeyond the scope of this abstract.Therefore we present only soy milkand Tofu which are the base for themost soy food applications.Plain, unfortified soy milk is anexcellent source of high-qualityprotein and B vitamins.

Soy milk is most commonly found inaseptic containers (unrefrigerated,shelf stable), but also can be foundin quart and half-gallon containersin the dairy case at thesupermarket. Soy milk is also soldas a powder that must be mixedwith water.

Tofu

Tofu, also known as soybean curd, isa soft, cheese-like food made bycurdling fresh, hot soymilk with acoagulant.

Tofu is a bland product that easilyabsorbs the flavors of otheringredients with which it is cooked.Tofu is rich in both high qualityprotein and B vitamins and is low insodium. Firm tofu is dense and solidand can be cubed and served insoups, stir fries, or grilled. Firm tofuis higher in protein, fat, and calciumthan other forms of tofu. Soft tofuis good for recipes that call forblended tofu. Silken tofu is acreamy product and can be used asa replacement for sour cream inmany dip recipes.

Other famous Products which are made of Tofu and Soy milk

Nondairy Soy Frozen Desserts, SoyCheese, Soy Yogurt, Soy Beverages.

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SOY MILK PRODUCTION

Layout of a Production Line

There exist generally 5 steps toproduce soy milk:

1. Soak soybeans in water

2. Discard soaking water andtransfer beans along with freshwater to a grinding/cookingvessel

3. Grind and pressure-cookmixture

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

5. Make soyfoods from okara andsoy milk

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PROCESS DESCRIPTION SOY MILK AND TOFU

1. Bean Soaking

2 kg of good quality soybeans arecleaned, washed and then soaked inabout three times of their watervolume. The time for optimumsoaking depends on the soakingwater and ambient temperature; itvaries from 4-6 hours at 25-35°C to8-12 hours at 12-20°C.

2. Making Soy milk 2.1 Grinding and Cooking

The soaked beans and water haveto be charged into thegrinder/cooker hopper. If thesoymilk is not supposed to be usedfor making tofu, baking soda(NaHCO3) may be added to enhancethe flavor of the milk.Start the grinder motor. Keep thegrinder running for 3-4 minutes.Shut off the grinder and start the

steam injection. The temperaturein the grinder/cooker will start torise and should reach 110°C in 10-20 minutes. The pressure gaugeshould show 15 psi (1.1 kg/cm2).Shut off the steam inlet valve andhold for 2-3 minutes. To ensure thequality of the steam, do not allowthe boiler pressure to fall below therecommended values duringinjection. To purge out the airdepress the air purge valve with ametal rod, until a small amount ofslurry comes out. Then continue toinject steam until the pressurereaches 15 psi (1.1 kg/cm2).

2.2 Extracting the Soy milk

Place the prepared and open filterpress below the discharge spout ofthe grinder/cooker with its dis-charge valve open. Also place a ves-sel for collecting the soy milk below

below its spout. Start the grindermotor and open the discharge valvequickly to close it again. This is toclear any slurry clogged in theoutflow. The slurry is underpressure and extremely hot and theunloading must be done with careto avoid burns. Now open thedischarge valve on thegrinder/cooker slowly so that theslurry flows into the filter bagwithout splashing.When the grinder/cooker is almostempty (5 psi or 4 kg/cm2), shut offthe grinder motor, allow all theslurry to be discharged, and closethe valve. The grinder/cooker isnow ready to start processing thenext batch.

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PROCESS DESCRIPTION SOY MILK AND TOFU

Hold the filter bag up from its openend and tie it to prevent slurry fromgetting out of the bag duringpressing. Tuck the tied end into thecylindrical portion and turn theslurry spout away from the press.Now fasten the lid of the press bodyafter ensuring that the pressureplate is screwed all the way up.

Tighten the eye bolts of the lid andgradually turn the screw counterclockwise to expel the milk. Thescrew must be turned down insteps with pauses of 2-3 minutes.Only hand tighten the screw presswhen the resistance of the Okaraprevents further tightening, tilt thepress body to get out all theextracted milk. Cover the vesselcontaining the milk with a lid.

3. Making Tofu

The coagulation of the soy milk isthe most critical step in the makingof tofu. Tofu quality and yielddepends on expertise which isdeveloped over a period of time.Coagulants that can be used includenigari, MgCl2, CaCl2, CaS04, vinegar,lemon juice, lime juice, acetic acid,etc. The chemical must

be certified with food grade. Sinceacetic acid and citric acid are readilyavailable throughout the world, theprocedure described is made forthese acids.▪ Coagulant shall be dissolved in

water▪ Soy milk temperature shall be

maintained above 85 °C.▪ Add the coagulant slowly and

stir gently. After that hold it stillto let it settle for 5 minutes.

▪ Remove the excess water andpour the rest of the materialinto the tofu box.

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PROCESS DESCRIPTION SOY MILK AND TOFU

▪ Keep the tofu plate on the box and press the contents until excess water is removed.

▪ Now the tofu is ready as a brick in rectangular shape.

4. Storage of Soy Milk and Tofu

▪ Soy milk must be stored anddistributed just like dairy milk.

▪ The shelf life of soy milk can beextended to about 4 days if it isstored at 4°C under sanitaryconditions.

▪ Freezing of soy milk will cause itto split or curdle on thawing.

▪ Adding sugar to soymilk alsoextends its shelf life.

▪ Tofu should be stored immersedin cold water which should bechanged frequently duringstorage.

▪ Under proper refrigeration, tofucan be stored for one week orlonger.

▪ Freezing tofu makes it toughand chewy and should beavoided

Soy Milk / Tofu Production System for 30 l/ h

We are pleased to submit herewithour most competitive offer forsupply of our soy milk machine tomanufacture Soy Milk and Tofu.This machine will yield 14-15 litersof soymilk from 2 kg soybeanswithin half an hour. Then the soymilk could be converted into 2.5 –2.7 kg of Tofu.

Machine Specifications

▪ 30 litres/hour soy milk base 3.5% protein at an economicalprice

▪ We will also supply a DeodoriserSystem to remove unwantedodours and flavours from the soymilk.

▪ This is a tabletop plant forproducing soy milk/soy paneer. Itis a Table-top machine that makeshigh quality soy milk at thecottage industry level using abreak-through Canadiantechnology.

▪ It produces 15 litres of soy milkevery half an hour (using 2 kg ofsoybeans). The machine includesaccessories for making Tofu (soypaneer) also.

The machine requires a 5-10 sqmarea with domestic power supply forits installation (1 HP single phase 220V). A skilled operator and one helperare enough for operating themachine.

ensymm is a German based premier project consultingcompany for Life Sciences, serving biotech companies,pharmaceutical industry and food ingredientcompanies. We provide clients with a variety of businessand technology consulting services as well as withspecialized teams in various areas of our competence.

For further inquiries and quotes, please contact:

ensymm UG & Co.KGLife Science Center DusseldorfMerowingerplatz 140225 DusseldorfGermany

Tel: 0049 2113367527Project_assistant@ensymm.comwww.ensymm.com