By Hanne K. Ludvigsen, Product Manager Dairy and Ice cream, Palsgaard A/S. In industrial production of soy milk and soy beverages from soy beans the first step is the extraction of soy milk base which is then followed by standardisation and further processing into for instance a UHT drink. The installation of a pilot plant for soy extraction in Palsgaard’s application facilities in Singapore opens for optimization of composition, stabilization and processing parameters for the complete course of development of consumer products from soy beans. This article examines all the steps needed in manufacturing delicious soy milk. Soy beans have been used for human nutrition for more than 5000 years and soy milk has been known in China for at least 2000 years. Today, soy beans are an important source of protein and oil in human nutrition, especially in Asia. In other parts of the world, soy based foods are consumed merely due to its healthy image. Several health benefits have been found in soy proteins e.g.: • • • • • • • Cardiovascular health Bone health Menopausal symptoms Cancers Cognition Glycemic Index Weight loss/control Within soy products an increasing consumption around the world is seen in soy products resembling dairy products like for instance milk, yoghurt and ice cream. These products also make up a valuable alternative for people allergic to cows milk. Soy beans The cultivated soy bean Glycine max is a member of the Leguminosae family and related to clover and peas. It’s an annual and nonfrost tolerant plant. The seeds are contained in pods. Depending on the variety the seed size is 3600 – 8000 seeds/kg. The mature bean normally has a light yellow colour and has a moisture content of 13-14%. If the water content is higher than 13.5% the beans must be dried prior to storage; otherwise enzyme activity is leading to oxidation of the fats. Soy beans have approximately 40% protein, 35% carbohydrates and 20% oil calculated on the dry matter. Further, it is rich in vitamins and minerals. Soy beans contain all the essential amino acids making it a valuable protein source in human nutrition. Soy milk Soy milk is a water extract from whole soy beans. It is an emulsion containing water soluble proteins, carbohydrate and oil droplets. Soy milk was traditional produced in small shops where the soy beans were soaked, grinded, filtered and cooked. These products have a short self life. However, today’s consumers, and the modern lifestyle, request products with a longer shelf-life and which remain safe and stable during the complete storage period. For production of such soy milks and beverages utilization of the UHT technology is obvious. Hereby shelf-life from several months and up to a year can be obtained, depending on the composition of the product. Further, the right Palsgaard Technical Paper, November 2011 Manufacturing delicious soy milk 2
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