How to manufacture soymilk, soy drink or beverage
Rakhi Sharma, H.S. Sisodiya* and Awadhesh Kishore**
Institute for Development of Technology for Rural Advancement, Mathura-281004 (INDIA)
Central Institute for Research on Goats, Mathura -281122(INDIA)
**Sarvoday Mahavidyalaya, Chaumuhan-281406, Mathura (INDIA)
Soymilk, soy drink or beverage has almost similar or better nutritive value and chemical composition i.e. protein value, little saturated fat value and no cholesterol value in comparison to that of natural milk. Process of manufacturing soymilk includes soaking, autoclaving, washing, grinding and filtering of soybean. In India soymilk is being popular day by day as an alternate of milk.
Alternate of milk, Chemical composition, Manufacturing, Milk, Nutritive value, Process, soy drink/beverage, Soymilk.
Soymilk, also called as soya milk or soya juice, defined as milky white fluid obtained from soybean by soaking, grinding and filtering (Lo et al., 1968), is one of the most popular preparations of soybean. If the off flavors, which are factor limiting (Deshpande et al., 2008) of its dietary use in food products caused due to carbonyl compounds, phenolic acids, volatile fatty acids, amines, alcohol, phosphatidylcholine, linoleic and linolenic acids are removed (Mattick and Hand, 1969; Salunkhe and Kadam, 1989) it can alternate cow milk. In India soymilk is being popular day by day.
The nutritive value of soymilk is almost identical to that of cow milk. Deshpande et al., (2008) reported some major and minor components like protein, fat, carbohydrate, calcium, iron, sodium, carotene, vitamin-E and riboflavin in soymilk.
Soybean contains 11.4 per cent moisture, 32.6 per cent protein, 17.8 per cent fat, 4.2 per cent ash, and 34.0 per cent total carbohydrate. The chemical composition of soymilk depends upon the raw material and process of its manufacture. Generally, soymilk contains 90.2 per cent moisture, 4.8 per cent protein, 2.6 per cent fat, 0.4 per cent ash and 2.0 per cent total carbohydrates. The composition of cow milk is variable due to several factors including breed of the animal and the environmental, feeding and health conditions during maintaining her. Cow milk contains 88.32 per cent moisture, 3.22 per cent protein, 3.25 per cent fat, 0.79 per cent ash and 5.26 per cent total carbohydrates.
Soymilk also preferred because it has almost similar protein value, little saturated fat and no cholesterol in comparison to natural milk. The pediatricians of America consider soymilk as more suitable that the milk because of high nutritive value and digestibility.
Process of manufacturing soymilk:
Process of manufacturing soymilk (Deshpande et al., 2008) is as follows:
1. The good quality soybean grains weighing 125 g are allowed soaking for overnight.
2. After soaking, those are autoclaved at 121 degree Celsius and 15 pound per square inch pressure for period of 15 Minutes.
3. Wash the autoclaved soybean grains with hot water at 70 degree Celsius.
4. Rinse the grains for two or three times with cold water.
5. Mix the grain with hot water at 80 degree Celsius in 1:1 ratio and grind it well.
6. Filter the ground content and filter through sieve of mes h 100.
7. The filtrate is soymilk.
8. Collect the residue to repeat grind filter.
9. Repeat the process again and again for two or three times.
10. Mix rest of the residue with the filterate.
Soymilk is ready for use.
Deshpande, S.; Bargale, P. and Jha, K. 2008. Suitability of soymilk for development of shrikhand. J. Food Sci. Technol., 45, 3, 284-286.
Lo, W.Y.; Steinkraus, K.H. and Hand, D.B. 1968. Soaking soybeans before extraction and it affects chemical composition and yield of soymilk. Food Technol., 22, 1188-1190.
Mattick, L.R. and Hand, D.B. 1969. Identification of volatile compound in soybean that contribute to the raw bean flavour. J. Agric. Food Chem., 17, 15-17.
Salunkhe, D.K. and Kadam, S.S. 1989. Hand Book of World Food Legume, Vol. III, CRC Publication, Press, Inc.Baca Raton, Florida, pp: 1-31.