Professional Documents
Culture Documents
Submitted To:
Submitted BY:
Loveleen
Kaur
+2 (Non-
Med.)
Roll No:
187561
Soy milk
Soy milk (also called soya milk, soymilk, soybean milk, or soy juice) and
sometimes referred to as soy drink/beverage is a beverage made from
soybeans. A stable emulsion of oil, water, and protein, it is produced by
soaking dry soybeans and grinding them with water. Soy milk contains
about the same proportion of protein as cow's milk: around 3.5%; also 2%
fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at home with
traditional kitchen tools or with a soy milk machine.
The coagulated protein from soy milk can be made into Tofu, just as dairy
milk can be made into cheese.
Preparation
Soy milk can be made from whole soybeans or full-fat soy flour. The dry
undergo wet grinding with enough added water to give the desired solids
content to the final product. The ratio of water to beans on a weight basis
should be about 10:1. The resulting slurry or purée is brought to a boil in
inhibitor, improve its flavor and to sterilize the product. Heating at or near
the boiling point is continued for a period of time, 15-20 minutes, followed
Japanese soy milk processing: the Chinese method boils the filtrate (soy
milk) after a cold filtration, while the Japanese method boils the slurry first,
followed by hot filtration of the slurry. The latter method results in a higher
yield of soy milk but requires the use of an anti-foaming agent or natural
defoamer during the boiling step. Bringing filtered soy milk to a boil avoids
For all raw soybean protein products, heat is necessary to destroy the
initiates the formation of free radicals, which can then attack other cell
invasion.
above 80 °C. The quick moist heat treatment inactivates the LOX enzyme
before it can have a significant negative effect on flavor. All modern bland
soy milks have been heat treated in this manner to destroy LOX.
more of these isozymes have recently (1998) been removed genetically from
soybeans yielding soy milk with less cooked beany aroma and flavor and
Commercial products labeled "soy drink" in the West are often derivatives
With use of the VTIS device manufactured by Alfalaval Inc., the resulting mixture was
subjected to a high temperature sterilizing treatment for 30 seconds at 140° C. by the
VTIS method, followed by cooling and further mixing with 36 kg of 10% - aqueous
solution of citric acid. The pH value of the resulting mixture was then adjusted to 5.75.
Then, with use of the aseptic charging device manufactured by Tetra Pack Co., the
mixture was conventionally charged into a container under germ-free conditions as the
opening of the container was sealed. The product thus obtained was charged into a
heating and coagulating tank and coagulated by treatment at 85° C. for 40 minutes to
give the product soy bean curd.
The resulting curd formed a highly satisfactory gel with less water oozing and with a
mild creamy texture. The calcium contents in the product amounted to 100 mg % as
calcium so that the curd provided to be an excellent calcium-enriched foodstuff.
It is noted that the soy bean milk used in the present Example is composed of 12.0
percent of total solid contents, 5.8 percent of protein and 30 mg % as calcium, and the
solution of the calcium hydroxide-sucrose complex is a solution in 43.0 ky of water of
5.0 kg of calcium hydroxide and 23.3 kg of succrose.
Soya Curd
Soya Curd may have a slight beany soy taste when made directly from
freshly prepared soymilk, but this is less pronounced in shop-bought Soya
Curd and in Soya Curd made from commercial soy milk.
Soya Curd contains less fat than Curd made with whole milk. This amounts
to about 2.7% (the same percentage as soy milk), versus 3.5% in dairy Curd.
However, dairy Curd can be made with 2%, 1%, or fat-free milk, and these
cases; it is lower in fat than Soya Curd.
Buffalo curd
EXPERIMENT
Preparation of soyabean milk and its comparison with
the natural milk with respect to curd formation, effect
of temperature and taste.
REQUIREMENTS
Beakers, pestle and mortar, measuring cylinder, glass
rod, tripod-stand, thermometer, muslin cloth, burner.
Soyabeans, buffalo milk, fresh curd and distilled
water.
PROCEDURE
1) Soak about 150g of Soya beans in sufficient amount of water so
that they are completely dipped in it.
2) Take out swollen Soyabeans and grind them to a very fine paste
3) Take out swollen Soyabeans and grind them to a very fine paste
and filter it through a muslin cloth. Clear white filtrate is
soyabean milk. Compare its taste with buffalo milk.
4) Take 50 ml of soyabean milk in three other beakers and heat the
beakers to 30°, 40°and 50°C respectively. Add ¼ spoonful curd
to each of these beakers. Leave the beakers undisturbed for 8
hours and curd is formed.
5) Similarly, take 50 ml of buffalo milk in three beakers and heat the
beakers to 30°, 40° and 50°C respectively. Add ¼ spoonful
curd to each of these beakers. Leave the beakers
undisturbed for 8 hours and curd is formed.
RESULT:
2. The curd formation is take place at a faster rate with increase and both type of
milk.