Characterization of Soymilk Prepared from Non-imbibed Soybean Seeds

Abstract

Soymilk-like white opaque liquid was prepared from whole soybean seeds without imbibition by the nama-shibori method. The solid content of the resulting liquid (non-imbibed soymilk) increased with an increase in blender revolutions and milling time, becoming almost equivalent to that of standard soymilk (imbibed soymilk) after milling at 12,000 rpm or more for 8 min. The precipitate obtained from the nonimbibed soymilk was lower than that from imbibed soymilk after milling for 4 min; however, it was higher after milling for 8 min. The non-imbibed soymilk showed bimodal particle size distribution, differing from imbibed soymilk prepared by milling at 12,000 rpm or less, which showed a unimodal distribution. The findings suggest that non-imbibed soymilk is of slightly lower quality than imbibed soymilk prepared from imbibed soybean seeds, but overall the differences were considered minimal.

Characterization of Soymilk Prepared by Milling and Pressing at High Temperature

“…Shimoyamada et al (2010) reported that whole, unsoaked soybeans can also be used to make soymilk; accordingly, we milled whole, unsoaked soybeans with hot water, in order to maintain the temperature of the milled soybeans. As a result, during milling, the temperature of the soybeans and the water in the blender was lowered by the thermal capacity of water in the beans, and was less than the intended milling temperature.…”

“…As a result, during milling, the temperature of the soybeans and the water in the blender was lowered by the thermal capacity of water in the beans, and was less than the intended milling temperature. Shimoyamada et al (2010) reported that whole, unsoaked soybeans can also be used to make soymilk; accordingly, we milled whole, unsoaked soybeans with hot water, in order to maintain the temperature of the milled soybeans.…”