Soymilk: A Comparison of Processing Methods on Yields and Composition

Abstract

Soymilk was produced by (A) heating of intact soybeans after soaking but before disruption, (B) heating of soaked soybeans to 80°C during disruption, and (C) disruption of soaked soybeans with no prior heating. The results show that process A has low yields of solids and low recoveries of protein in comparison with processes B and C. Heating of soybeans preceding disruption seems to keep protein bodies intact when soybean cells are disrupted. Homogenization will redisperse protein bodies that have been fixed by heat, and homogenization at high pressure (8,000 psi) and high temperature (75°C) is more effective than lower pressures and temperatures. Data are presented on rates of water or buffer uptake by steeping soybeans, on times and temperatures needed to eliminate the green-beany flavor and on the solids analysis by spectrophotometry.

Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods.

“…Three different methods described by Johnson and Snyder (1978) were used in soymilk production. The methods include Illinois, Cornel, and Traditional Chinese.…”

“…The most common method of soymilk production is the Traditional Oriental method in which soybean is soaked overnight, crushed wet and sieved to get soymilk. Johnson and Snyder (1978) described two other methods of processing termed Illinois and Cornell methods. These methods were aimed at improving the acceptability of soymilk in terms of odour, and flavour.…”

Process Optimization for Solid Extraction, Flavor Improvement and Fat Removal in the Production of Soymilk From Full Fat Soy Flakes

“…protein extraction (Golbitz 1995;. In the Illinois method, where soybeans are blanched for 30 minutes, Johnson and Snyder (1978) showed that the initial blanching step would heat fixed the protein bodies in the soybeans and make it insoluble even after the grinding step. If the soybeans are ground with hot water, such as in the Cornell method, the protein fixation does not occur and better extraction can be obtain.…”

Microscopy of soybean seeds: cellular and subcellular structure during germination, development and processing with emphasis on lipid bodies

“…149 and 150). Johnson and Snyder (1978) found that when soybeans were heated prior to cellular disruption, intact protein bodies (2.0 to 10.0^m in diameter) could be observed. However, intact protein bodies were not observed in slurries of unheated soybeans.…”

“…In a study on soymilk preparation, Johnson and Snyder (1978), found that typical protein bodies (2 to 10in diameter) were present only in heated soy slurries/ whereas unheated preparations appeared to contain much smaller particles. Johnson claimed that protein bodies appeared to be "fixed" in some manner by the heat treatment prior to grinding and suggested that they were possibly more resistant to disruption upon grinding than protein bodies in unheated preparations.…”