File Name: tofu and soymilk production .zip
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Soy milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans. Creamy white soy milk resembles cow's milk but in fact differs from its dairy counterpart in a number of ways.
Not only is it higher in protein and iron content, but it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children. Those who are allergic to cow's milk or are unable to digest lactose, the natural sugar found in cow's milk, find soy milk easy to digest since it is lactose-free. Those who are calorie-conscious can purchase reduced fat soy milk called lite soy milk but this is often lower in protein as well.
Some do not enjoy the taste of original soy milk, so manufacturers now offer flavored soy milk. Soy milk can be substituted for milk in nearly any recipe.
Those who merely want to boost protein intake often add powdered soy milk to other beverages; others find it economical to purchase it in powder form and then make soy milk when they add water to the powder. Children under one year of age should be given a formula of soy milk specifically developed with their nutritional needs in mind. Soy milk that is intentionally curdled is known as tofu. The soybean Glycine max is the world's foremost provider of protein and oil.
The Chinese have been cultivating soybeans for thousands of years. The first written record of Chinese cultivation dates to the third century B. Many believe that the Chinese have been making soy milk for centuries—it has been sold in cafes and from street vendors for generations. So important to the Chinese are soybeans for the production of soy milk and tofu that soybeans are considered one of the five sacred grains along with rice, wheat, barley, and millet.
Soybeans made their way to Japan by the sixth century and to Europe by the seventeenth century. The beans came to the United States on ships from Asia and were used as ballast and often discarded once the ships docked.
But soldiers during the Civil War substituted soy beans for coffee beans and were thus making their own form of soy beverage.
By the nineteenth century, soy beverages were available in Europe as well. However, the popularity of soybean products, including soy milk, came slowly to the United States.
African-American agriculturist George Washington Carver began studying the soybean and touting its nutritive value in the early twentieth century.
Shortly thereafter, doctors became intrigued with their use for its nutritional value, particularly for children unable to drink cow's milk. Soybean production has increased in the United States throughout the twentieth century and is a staple crop for many midwestern farmers, allowing soy milk producers a steady supply of the main ingredient.
Soybeans are grown in 29 states and are our second largest cash crop. Until the s, soy milk was made in small quantities at home or in small shops and was not produced on a mass scale in this country. At this time, soy milk was bottled like soft drinks. Much of the technology now used in the production of soy milk was developed by the Japanese who use soy beverages and other soy products in tremendous quantities.
In the s, when interest in soy and other non-dairy products soared, manufacturers began adding flavors to the bland soy milk. Shortly thereafter, the development of aseptic packaging in which the milk is packaged in such a way that no air is introduced which can contain harmful bacteria brought the beverage into the modern era.
Soy milk requires only soybeans and water and steam for its creation. Soy milk is nearly always fortified with calcium, vitamins D, and certain B vitamins. Highly concentrated flavorings, such as vanilla, carob, chocolate, and almond are often added to the finished product. Many companies add sugar and salt to the drink to make it more palatable to the consumer.
The soybean is a low acid food and as such, is a good host for the breeding of harmful bacteria. Thus, the manufacturing process is "aseptic," meaning that at a certain point in its production, the soy milk is sealed off from any air because it might introduce dangerous bacteria into the product. The development of successful, affordable aseptic production of soy milk has been of tremendous importance in the mass production of this beverage.
The initial phases of the production of soy milk do not have to be sealed off to air; only later does this happen. Once the soybeans are harvested and brought to the plant, the beans are cleaned in a grain elevator or bin on or off premises. The process may begin with the blending together of four to six tons of soybeans at one time.
Some factories have two or more production lines running at one time, and thus use several tons of soybeans in a day. These soybean fibers are physically removed from the production process at this time. This waste soy fiber is called okara and it resembles mashed potatoes. A separate process dries the okara for use other than human consumption.
The fiber-less soy liquid is raw soy milk at this point and is referred to in the industry as jun. Good quality soybeans are harvested, cleaned, hulled, and pressure cooked. Next, the cooked soybeans are ground by a number of grinders that transform the beans into a milky slurry.
The slurry is placed in a centrifuge that extracts any insoluble bits of bean. The separated soy liquid called jun is blended with vitamins, flavorings, and sugar and then sterilized and homogenized.
The hot milk is cooled and packaged in such a way that it is never exposed to air. Quality control begins with acquiring high quality soybean for the production of soy milk. The beans considered most desirable for the process are called clear hylem, with a white or colorless hylem on the body of the bean.
While the soybean is generally bland, the clear hylem variety is considered more flavorful. A number of soy milk producers market their product as organic and beans purchased from farmers for soy milk must be certified organic in order to be utilized. The production of soy milk must be meticulously monitored to ensure that no bacteria grows in the low acid medium.
Thus, many factories include over quality control checkpoints in this production. Temperatures of water, steam, and the monitoring of pressure is essential in this process. In addition, the product is constantly analyzed as a sample of the product is taken off the line every 10 minutes and checked for pH, temperature, and bacterial growth many samples are cultured.
Because the product is sealed off from the workers for much of the production, visual checks occur primarily as the product comes off the line. Here, workers check to ensure packages are properly sealed. Until recently, the unusable okara was a significant waste problem for many soy milk production plants. Okara, the insoluble fiber that is removed from the raw soy Now, soy milk producers send the okara to a drying machine which takes the moisture out of the okara, transforming it into a high-fiber, high-protein animal feed.
The dried okara is now sold to farmers for feed, thus eliminating a storage and waste problem at most soy milk plants. It has proven to be invaluable to farmers who raise organically fed animals because many soy milk producers only take in organically grown soybeans. Thus, the dried okara feed produced from these beans is considered organic and acceptable for feed.
Herbst, Sharon Tyler. Food Lover's Companion. Barron's Educational Services, Inc. Eden Foods. Guelph Food Technology Centre. Soyfoods Directory. Toggle navigation. Other Eden Foods. Other articles you might like:. Also read article about Soy Milk from Wikipedia. User Contributions: 1. Julie B. Hi, I need to know what are Carragenan and Palmitate? I don't know what those words mean Also, the soymilk that you sell, is it pure soymilk or combined with cow milk? Thanks a lot in advance. Comment about this article, ask questions, or add new information about this topic: Name:.
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WANG and J. Soak water soybeans were recovered in the tofu fraction. The combined palatable foods for centuries in the Orient Wang et al a. The most common practice is the hot-water extraction of wet- The soaked beans were homogenized for 2 min in a Brinkmann ground beans to yield a milk-like product known as soymilk. The resulting slurry was brought to a boil and kept at Tofu has a bland taste and is one of the traditional soybean boiling for 15 min.
Soymilk is rich in nutrients and isoflavones, and could greatly promote nutrition and health. However, this product is not widely accepted due to an objectionable beany flavor. Several methods involving heat treatment and soaking in basic solutions prior to soymilk extraction have been reported to reduce the objectionable flavor. However, the effects of such treatments on the nutritional value and isoflavone content of soymilk, and the responses of different soybean varieties to nutrient extraction by these methods is not well studied. Sequel, Sc, Squire, and a local variety to find the best variety and processing method. M1 resulted in significantly higher nutrient and isoflavone extraction than M2 and M3.
Soymilk was prepared by using the WSD-Y-1 machine. Seven tofu samples were prepared by using different coagulants (CaSO4, MgSO4). TSS.
Amazingly versatile, ideal for weight control, low in saturated fats and cholesterol free, tofu is widely available in America today. This beautifully illustrated book is a complete guide to tofu, its forms, its traditions, including:. The protein backbone of East Asian diets, tofu offers an ideal answer to the protein problem for millions of nutrition-conscious Americans.
Tofu , also known as bean curd , is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken , soft , firm , or extra firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well.
Soy milk is a high protein, iron-rich milky liquid produced from pressing ground, cooked soybeans. Creamy white soy milk resembles cow's milk but in fact differs from its dairy counterpart in a number of ways. Not only is it higher in protein and iron content, but it is cholesterol-free, low fat, and low sodium. It is, however, lower in calcium and must be fortified with calcium when given to growing children.
Soy milk , also known as soya milk or soymilk , is a plant-based drink produced by soaking and grinding soybeans , boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu.
Стратмор протянул Сьюзан газетную вырезку. Это был перевод рекламного сообщения Никкей симбун, японского аналога Уолл-стрит джорнал, о том, что японский программист Энсей Танкадо открыл математическую формулу, с помощью которой можно создавать не поддающиеся взлому шифры. Формула называется Цифровая крепость, говорилось в заметке, и доступна для ознакомления в Интернете. Программист намеревался выставить ее на аукционе и отдать тому, кто больше всех заплатит. Далее в заметке сообщалось, что, хотя алгоритм вызвал громадный интерес в Японии, несколько американских производителей программного обеспечения, прослышавших о Цифровой крепости, считают эту информацию нелепой - чем-то вроде обещания превратить свинец в золото.
Сьюзан хотелось закричать: Дэвид, не соглашайся. Это не принесет тебе радости. У нас много денег - какая разница, кто из нас их получает. Но это была чужая епархия.
Его так просто обвели вокруг пальца. Танкадо не собирался продавать свой алгоритм никакой компьютерной компании, потому что никакого алгоритма не. Цифровая крепость оказалась фарсом, наживкой для Агентства национальной безопасности. Когда Стратмор предпринимал какой-либо шаг, Танкадо стоял за сценой, дергая за веревочки.
Ты лжешь. У меня есть доказательство! - Сьюзан встала и подошла к терминалам.
Когда служба безопасности извлечет Хейла из подсобного помещения и обвинит в убийстве Чатрукьяна, он скорее всего попытается шантажировать их обнародованием информации о Цифровой крепости. Но все доказательства к этому моменту будут уничтожены, и Стратмор сможет сказать, что не знает, о чем речь. Бесконечная работа компьютера. Невзламываемый шифр.
Дэвид говорит по-испански, он умен, ему можно доверять, к тому же я подумал, что оказываю ему услугу. - Услугу? - бурно отреагировала Сьюзан. - Послать его в Испанию значит оказать услугу. - Да. Я заплачу ему десять тысяч долларов за один день работы.
Беккер подошел и громко постучал в дверцу. Тишина. Он тихонько толкнул дверь, и та отворилась. Беккер с трудом сдержал крик ужаса. Меган сидела на унитазе с закатившимися вверх глазами.
Глаза его неотрывно смотрели на Чатрукьяна. - В него попал зараженный файл, сэр. Я абсолютно в этом уверен.
TOFU AND SOYMILK. PRODUCTION. Although the highest quality protein is found in animal products (meat, milk, eggs and fish), these products are expensive.