A bird overview on the technologies for the production of soymilk and soypaneer

A.P.Gandhi Principal Scientist (Biochemistry)

9/24/2012

About 840 million people were undernourished and 799 millions were from the developing countries. In India 233.3 millions were under nourished comprising about 24% of the total population (FAO, 2002).

9/24/2012

Hence there is every need to save millions of lives every year. This can be combated through dietary diversity and food fortification along with supplements.

9/24/2012

In this context soybean (Glycine max M) with 40% protein and 20% fat assumes the most predominant position in solving the nutritional imbalances prevailing.

The proteins in soybeans are of high biological value and the amino acid composition complements that of cereals.

9/24/2012

Among various food products prepared from soybean, soymilk and its analogs are a boon for lactose intolerants. More than 25% of Indian population is known to have this problem. This leads to a lot of abdominal discomfort. Soymilk and its analogs thus replace the dairy milk products.
9/24/2012 5

Soymilk products are high in protein, low fat and without cholesterol. It contains around 7-8% total solids in it. Adding 3-4% sugar and about 0.05% salt brings it to 12-13% total solids level identical to toned cow milk (2%fat). If processed properly soymilk can be used as whitener in coffee and tea. Soymilk popularity is increasing in India now.
9/24/2012 6

From 500,000 liters of soymilk production in 2000 is increased to 6,000,000 liters in 2003 using very few cottage level plants. A few examples are Soyatreat (Healthcare Processors Pvt.Ltd, Bangalore)and Sofit (Godrej Industries). It is estimated that the soymilk production may grow to 12,000,000 liters by the end of 2004.
9/24/2012 7

At present there are 100 cottage level plants, seven medium scale plants and two large-scale units in India. In general 70% of soymilk produced is used for making soypaneer. Soymilk is creamy milk like product made by soaking and grinding soybeans in water.

9/24/2012

History: Oriental countries have known soymilk for centuries. The first record in China was around 82 AD. Later it was spread to Europe and USA. Mr Li was responsible for its popularization in France. Dr Miller is considered as father of modern soymilk production, which was started in Sanghai in 1913.
9/24/2012 9

Methods:

Traditional methods are used for making soymilk and soypaneer. The processing of soybeans is necessary to inactivate the anti-nutritional substances, to avoid the unacceptable beany flavour and to increase their digestibility.

9/24/2012

10

Soybeans are soaked before being mashed in water to a mixture, which is then filtered to remove the solids. The liquid part is cooked to detoxify it and a coagulant is finally added to coagulate the proteins. They are processed to alter the texture by pressing.

9/24/2012

11

Cleaning and soaking The beans are sieved to remove the debris such as stones, stubbles and other foreign matter. They are dehulled. The splits/beans are soaked in water containing 0.5%- 1% sodium bicarbonate at a ratio of beans to water of one to three.

9/24/2012

12

The length of soaking depends on the season . In winter about 20-22 hours and summer about 4-6 hours soaking time is required. Or else about 10-14 hours soaking is suggested.

9/24/2012

13

Mashing Sufficient water is poured onto the soaked beans to cover them and the mixture is ground to a mash. For milk purpose about 8-10 times water and for paneer making about 6 times is recommended. The water may be cold or boiling depending on the process.

9/24/2012

14

Heat treatment The mash may be brought to boil under open fire or alternatively the mash is pressure cooked for about 20-30 minutes.

9/24/2012

15

Filtration The liquid obtained after the heat treatment is poured into large cotton bag, which is pressed by hand, or else filtration unit may be used. The pulp, which remains inside the bag, is mainly fiber and crude protein and is usually used for animal feed but occasionally for other diversified uses.

9/24/2012

16

Heating and coagulation: The soymilk is boiled. A small amount of coagulant is placed into a wooden or metal container and the hot milk is added. Finally the reminder of the coagulant is added and the mixture is left for 15-20 minutes to coagulate.
9/24/2012 17

Draining and pressing: Unbleached cheesecloth is used to line a wooden container/metal perforated box into which the coagulated milk is pored carefully. The reminder of the cloth is folded on top and a wooden/metal lid is fitted. Different weights give varying pressure and therefore produce curds of different moisture contents and

9/24/2012

18

Similarly pressure may be applied mechanically through screw pressing. For soft paneer the pressures recommended are 2-4 g/cm2 for five minutes and then increased to 5-10 g/cm2 for 10-15 minutes or until the whey stops draining out. For firmer paneer the pressure required is 20-100 g/cm2 for 20-30 minutes.

9/24/2012

19

The final product may be cooled in water at 5oC for 60-90 minutes before being packaged and refrigerated or sold directly. The advantage of this method is relatively simple and can be prepared with household gadgets. From one kg beans about 8-10 liters of milk may be prepared and around 2 kg soypaneer may be obtained.

9/24/2012

20

The average composition of soypaneer is given as under (per 100g):

Protein Fat Carbohydrates Water Fiber Ca Fe P Vitamin B1 VitaminB2 Nicotinic acid 5-8g 3-4g 2-4g 84-90g 0.1g 1.0mg 1.8mg 0.95mg 0.05mg 0.04mg 0.5mg

9/24/2012

21

9/24/2012

If it is used only for soymilk production, homogenization at 3500 psi is required. The quality largely depends on the variety of beans, storage and age of harvested crop and primary cleaning. A number of soybean varieties like JS, PK, NRC etc are being used for production. Different categories of soymilk like plain with 4% protein, dairy like analog with 3% protein, soy beverage with 1% protein and fermented milk with lactobacillus can be prepared.

22

Recovery of protein in the soymilk Though the soybean contains 40% protein only 85% of it is water-soluble. During soaking 0.5% and with pulp 37.5% proteins are lost. Hence we have 62% of the total proteins for recovery. The protein content in the milk can be manipulated by the dilution factors like 1:6.5, 1:10 and 1:20. (Bean to water ratio).
9/24/2012 23

Shelf life: The milk undergoes two types of spoilages namely acid production due to acidifying bacteria and proteolysis due to proteolytic enzyme producers. The former one takes place with in 24 hours at room temperature. The milk is curdled and the whey is separated out like gelling. The later proceeds slowly and even at refrigerated conditions.
9/24/2012 24

These spoilages can be minimized/eliminated through heat treatments. Pasteurization at 75oC for 15 seconds. UHT at 140oC for 4 seconds. Sterilization at 120oC for 20 minutes.

9/24/2012

25

Packaging: The milk can be stored in glass bottles, plastic containers and cartons and kept under refrigerated conditions for a week. In tetra packs it can be stored for six months even at room temperature.

9/24/2012

26

 The curd should be stored in water to prevent

it drying out and to prevent the formation of a brownish discoloration on the surface. To extend the shelf life it may be packed in different ways: In plastic bags for 7 days if refrigerated. Vacuum packed for 3-5 weeks. Sold in bulk at 4oC. The water may be changed daily. Packaged in jars, heated for one hour in boiling water and given an airtight seal, it has shelf life of six months.

9/24/2012

27

Equipment required Household: sieves, stone mills, soaking tanks, filtration devices, heating utensils, pestle and mortar and wooden container, hand operated press etc. Cottage level: Soy cow. Commercial type: Takai Tofu plant.

9/24/2012

28

Coagulating agents The coagulation is important and requires care. If the curd has a crumbly texture, it is likely to have been caused by adding too much coagulant too fast and at too high temperature, causing the paneer to form too quickly. Insufficient coagulant will give a low yield. Different coagulants are used either singly or as a mixture.
9/24/2012 29

Nigari type This is produced from the seawater during salt manufacture and contains magnesium sulphate, magnesium chloride, and calcium chloride. It is used at 3% by weight of dry beans and coagulates at 7885oC.

9/24/2012

30

Sulphates Calcium sulphate or gypsum and magnesium sulphate or Epson salt are both used at 2.2% of dry beans at 7075oC. Gypsum coagulates more slowly than other coagulants to give the smoothest texture and maximum precipitation. The hydrated form is heated and then ground to fine particles before use.
9/24/2012 31

Acids
Citrus juice, citric acid, lactic acid or 4% vinegar is used. Lemon juice is used at 21% and vinegar at 16%. of dry beans at 80-90oC. Lactone Glucono delta lactone is mixed with soymilk at 0.6% and heated to 8590oC for 30-50 minutes.

9/24/2012

32

9/24/2012

33