WO2014207625A2 - Procédé et dispositif pour produire du lait de soja et un dérivé de lait de soja - Google Patents

Procédé et dispositif pour produire du lait de soja et un dérivé de lait de soja Download PDF

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Publication number
WO2014207625A2
WO2014207625A2 PCT/IB2014/062414 IB2014062414W WO2014207625A2 WO 2014207625 A2 WO2014207625 A2 WO 2014207625A2 IB 2014062414 W IB2014062414 W IB 2014062414W WO 2014207625 A2 WO2014207625 A2 WO 2014207625A2
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WO
WIPO (PCT)
Prior art keywords
grinding
soy milk
soybeans
mixture
making
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/IB2014/062414
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English (en)
Other versions
WO2014207625A3 (fr
Inventor
Jan Frederik Suijver
Zhuangxiong HUANG
Mart Kornelis-Jan TE VELDE
Tat Chi Enoch HUI
Karel Johannes Adrianus Van Den Aker
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Koninklijke Philips NV
Original Assignee
Koninklijke Philips NV
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Filing date
Publication date
Application filed by Koninklijke Philips NV filed Critical Koninklijke Philips NV
Publication of WO2014207625A2 publication Critical patent/WO2014207625A2/fr
Publication of WO2014207625A3 publication Critical patent/WO2014207625A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/42—Beverage-making apparatus with incorporated grinding or roasting means for coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
    • A47J31/401—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea whereby the powder ingredients and the water are delivered to a mixing bowl
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J42/00—Coffee mills; Spice mills
    • A47J42/12—Coffee mills; Spice mills having grinding discs
    • A47J42/16—Coffee mills; Spice mills having grinding discs mechanically driven
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J42/00—Coffee mills; Spice mills
    • A47J42/12—Coffee mills; Spice mills having grinding discs
    • A47J42/18—Adjusting mechanisms

Definitions

  • the invention relates to a method and a device for making a cereal beverage and a derivative thereof, in particular a method and a device for making soy milk and tofu.
  • Soy milk is a well-known health food, which contains different kinds of nutrients, like high-quality proteins, vitamins, amino acids and trace elements. People in Asia always like to make soy milk at home, thus, home soy milk makers are becoming more and more popular. The market for home soy milk makers has grown rapidly in recent years.
  • Soy milk derivatives (such as tofu and tofu nao) are popular in China. This kind of food has a high nutritive value and can be cooked in various ways.
  • consumers buy tofu which is made in large quantities, from food chain stores or supermarkets.
  • Soy milk is a good example thereof, and consumers believe that soy milk makers satisfy their needs in this regard.
  • the soy milk-making process using a soy milk maker basically includes three phases.
  • the first phase is a soaking phase.
  • dry beans are usually put into water and kept at room temperature for some time.
  • the second phase is a blending/cooking phase, which can be automatically controlled by a controller.
  • the soaked beans and water are introduced into a main body of the soy milk maker, and are heated for about 1 to 10 minutes at a predetermined temperature.
  • a blender is arranged to blend the soybeans into small particles.
  • the third phase is a filtering phase.
  • a filter commonly a 50-mesh filter
  • the relatively bigger particles also referred to as residue hereinafter) cannot pass the filter and will be removed.
  • the final soy milk obtained after filtering is a mixture of water and small particles of hulls and cotyledons. Consequently, the traditional procedure for making a single block of tofu is a time-consuming process which requires more than 10 hours of preparation time due to soaking of dry soybeans overnight, and a complicated preparation and laboring method.
  • Soaked beans are used as input for conventional soy milk makers, because dry beans are too hard to blend for low-cost blenders. Furthermore, it is a must to blend soybeans in a fluidic environment by means of a conventional soy milk maker, since the soybeans move with the water flow in the container, which ensures that all soybeans go through the area near the blender and are crushed by the blender eventually. Without the movement of the water flow, the soybeans would stay at the bottom of the soy milk maker and could not be divided into particles.
  • soy milk makers can only make a large quantity of soy milk (typically at least 1 liter) due to their bulky architecture.
  • soy milk and tofu can instantly (about one minute or less) make soy milk/tofu directly from dry soybeans and which allows the soy milk/tofu quantity to be adjustable according to consumer needs.
  • an embodiment of the invention provides a method of making soy milk, the method comprising the steps of: grinding soybeans into powder; mixing the powder with a solvent to form a mixture; and heating the mixture with a steam jet, wherein the steam jet is injected into the mixture.
  • this can overcome one or more of the disadvantages of conventional soy milk makers as described above: a very short bean-to-cup time and thus instant fresh soy milk is available, since grinding lOg of beans typically takes about 10 seconds or less; and cooking soy powder into soy milk using a steam jet typically takes one minute or less per cup (about 200 ml) due to the absence of large particles.
  • the high temperature (e.g. above 97°C) produced with the steam j et can eliminate
  • anti-nutritional factors such as enzymes in soybeans.
  • the soybeans are dry and/or the average diameter of the powder is less than 160 microns. Grinding dry soybeans directly enables preprocessing such as overnight soaking to be dispensed with. At an average diameter of the powder of less than 160 microns, there is no (or very little) residue, and no filtering step is required. Full extraction of nutrition can be achieved due to the absence of large particles.
  • the grinding step is performed by a grinding device in the form of a flow-through device.
  • Flow-through means that grinding is a flow-through process and it can be done in dry environment (in contrast to a wet batch process in conventional soy milk makers). This property, given a proper dosing system, makes it possible to grind any amount of soybeans.
  • the steam jet cooking technology is also a flow-through process, which is linearly adjustable according to the desired quantity. This could potentially enable consumers to enjoy a single cup of freshly-prepared soy milk within less than 1 minute. This might fundamentally change the soy milk-making culture and industry.
  • the grinding process is a single-step grinding process.
  • the step of grinding comprises pre-grinding for dehulling the soybeans and fine-grinding.
  • the grinding device comprises: a grinding tool having an abrasive surface; a bean delimiting tool for putting the soybeans and the grinding tool in a position for contacting each other, the bean delimiting tool having a surface for retaining the soybeans in such a position; and a rotatable means for realizing relative movement of the soybeans and the abrasive surface.
  • a method of making tofu comprises the steps of: making soy milk according to any of the methods mentioned in the above embodiments; filtering the soy milk to eliminate bean dregs; adding coagulant to the filtered soy milk for coagulating the filtered soy milk; heating the soy milk to the boil with a steam jet; and keeping the soy milk within a preset temperature range for a predetermined period of time.
  • the production of a single block of silken tofu (250 - 500 g) can be simplified. This potentially enables the instant making of tofu directly from dry dehulled soybeans without any filtration steps.
  • the steam jet technology could extract soy milk from dry soybean powder and is capable to inactivate enzymes during soy milk extraction.
  • the pressure generated by the steam device itself is found to evenly distribute coagulants in soy milk and increase the speed of protein coagulation after chemical coagulant has been dispensed into the soy milk.
  • an embodiment of the invention provides a device for making soy milk, the device comprising: a grinding device for grinding soybeans into powder; a container for blending the powder with a solvent to form a mixture; a steam device for generating a steam jet to heat the mixture, wherein the steam jet is injected into the mixture.
  • the soybeans are dry, and/or the average diameter of the powder is less than 160 microns.
  • the grinding device grinds the soybeans in a flow-through process.
  • the grinding device comprises: a grinding tool having an abrasive surface; a bean delimiting tool for putting the soybeans and the grinding tool in a position for contacting each other, the bean delimiting tool having a surface for retaining the soybeans in such a position; and a rotatable means for realizing a relative movement of the soybeans and the abrasive surface.
  • the steam jet is injected directly into the mixture.
  • the steam jet is injected into the mixture downwards or in a horizontal direction.
  • the device further comprises a temperature sensor for detecting the temperature of the mixture.
  • the invention also discloses a home tofu maker, the home tofu maker comprising: a device for making soy milk according to any embodiment of the invention; a filter for filtering the soy milk from the device; and a container for containing the filtered soy milk; wherein a steam jet is used for heating the filtered soy milk after coagulant has been added to the filtered soy milk.
  • the steam jet technology could be used to extract soy milk from dry soybean powder and is capable to inactivate enzymes during soy milk extraction.
  • the pressure generated by the steam device itself is found to evenly distribute coagulants in soy milk and increase the speed of protein coagulation after chemical coagulant has been dispensed into the soy milk.
  • Fig. 1 shows a flowchart of a method of making soy milk according to an embodiment of the invention
  • Fig. 2 shows a schematic diagram of a device for making soy milk according to an embodiment of the invention
  • Figs. 3 and 4 show elements of a grinding device according to an embodiment of the invention
  • Figs. 5 and 6 show elements of a grinding device according to another embodiment of the invention.
  • materials for producing soy milk may include, for example, soybeans, black beans, combinations of legumes and vegetables, combinations of legumes and fruits, combination of legumes and cereals, or any combination of these materials.
  • the solvent may be, for example, water, mineral water, tap water, alkaline water, salt water, alcohol, or any combination of these solvents.
  • Fig. 1 shows a flowchart of a method 100 of making soy milk according to an embodiment of the invention, the method 100 comprising the steps of: grinding 101 soybeans into powder; mixing 102 the powder with solvent to form a mixture; and heating 103 the mixture with a steam jet, wherein the steam jet is injected into the mixture.
  • Fig. 2 shows a schematic diagram of a device 200 for making soy milk according to an embodiment of the invention, the device 200 comprising: a grinding device 201 for grinding soybeans into powder; a container 202 for blending the powder with solvent to form a mixture; a steam device 203 for generating a steam jet to heat the mixture, wherein the steam jet is injected into the mixture.
  • the method and device for making soy milk according to the embodiment of the invention enable instant (about one minute or less) soy milk making directly from soybeans. It also allows the quanyity of soy milk to be adjusted according to consumer needs: single/half-cup serve is also possible.
  • the steam jet guarantees homogeneous heating of the fluid, while simultaneously mixing the required ingredients to realize a fast and reproducible end result.
  • the main requirements to be met by the steam jet are:
  • Exit orifice for steam located in/near said container, such that the orifice is at least partially submerged below the surface of said fluid, and is able to deliver a highly turbulent flow in the fluid;
  • Pressurized steam in combination with a sufficiently high steam flow is needed to ensure sufficient mechanical energy for the turbulent flow; For example, mechanical energy transferred from exit orifice to fluid in excess of 15 J/s, preferably above 35 J/s;
  • the pressure should be at least 50,000 Pa above ambient pressure, preferably in excess of 100,000 Pa;
  • fluid dilution due to steam condensation during heating can remain below 25%, preferably below 10%. That is, the concentration of the soy milk can be controlled based on the original quantity of the mixture and the thermal energy contained in the steam jet per unit weight.
  • the actual steam-jet cooking time can be adjusted according to the power, flow rate and other device parameters, and also depends on the quantity of soy milk to be cooked.
  • the soybeans are dry, and/or the average diameter of the powder is less than 160 microns. Grinding dry soybeans directly allows preprocessing such as overnight soaking to be dispensed with. At an average diameter of the powder of less than 160 microns, there is no (or very little) residue, and no filtering step is required. Full extraction of nutrients can be achieved due to absence of large particles.
  • the step of grinding is performed by a grinding device as a flow-through process.
  • Flow-through means that such a grinding process is a flow-through process, and it can be done in dry environment (in contrast to a wet batch process in conventional soy milk makers). Given a proper dosing system, this makes it possible to grind any amount of soybeans.
  • the steam-j et cooking technology is also a flow-through process by nature, and it is linearly adjustable according to the desired quantity. This can potentially enable consumers to enjoy a single cup of freshly prepared soy milk within less than 1 minute. This might fundamentally change the soy milk-making culture and industry.
  • the grinding step is a single grinding step. Such a grinding mode enables soybeans to be ground in a relatively short time.
  • the step of grinding comprises pre-grinding for dehulling the soybeans and fine-grinding.
  • the main purpose of pre-grinding is to dehull soybeans and to break the soybean coats into smaller pieces (otherwise big pieces of bean coats may cause problems in bean feeding at a fine setting).
  • the pre-ground soy particles pass through the grinding device again at a fine setting.
  • Figs. 3-6 show elements of the grinding devices according to embodiments of the present invention. "Flow-through” grinding is also illustrated in Figs. 3-6.
  • the grinding device 1, 2 comprises: a grinding tool 20 having an abrasive surface 21 ; a bean delimiting tool 40, 42, 50 for putting the soybeans 5 and the grinding tool 20 in a position for contacting each other, the bean delimiting tool 40, 42, 50 having a surface 44, 53 for retaining the soybeans 5 in such a position; and a rotatable means 30 for realizing relative movement of the soybeans 5 and the abrasive surface 21.
  • Fig. 3 shows elements of a first basic embodiment of a grinding device 1 according to the present invention.
  • the grinding device 1 is a device which is adapted to perform a grinding process on soybeans 5, which are diagrammatically shown as circles in Fig. 3.
  • the grinding device 1 can be an integral part of a soy milk maker, but it is also possible for the grinding device 1 to be a stand-alone device.
  • the grinding device 1 comprises a reservoir 10 for containing a plurality of soybeans 5.
  • a grinding tool 20 having an abrasive surface 21 is provided.
  • the grinding tool 20 comprises a disc-shaped portion 22 having a circular circumference, which is rotatable about a central axis 23.
  • the abrasive surface 21 is present on a free side of the disc-shaped portion 22.
  • the grinding tool 20 is directly connected to a drive shaft 3 1 of a motor 30, which may be a simple electric motor.
  • Fig. 4 shows a side of the grinding tool 20 where the abrasive surface 21 is present.
  • the abrasive surface 21 covers the entire free side of the disc-shaped portion 22.
  • a direction of rotation of the grinding tool 20 about the central axis 23 of the disc-shaped portion 22, which is performed by the grinding tool 20 during a grinding process is indicated by means of an arrow 24.
  • the abrasive surface 21 may be a sandpaper surface, and may be arranged on the disc-shaped portion 22 such as to be replaceable.
  • soybeans 5 are made to contact the abrasive surface 21 of the grinding tool 20 under pressure, one bean 5 after the other, so that the beans 5 are gradually ground away from one side, namely the side where the beans contact the abrasive surface 21.
  • the grinding device 1 may comprise a kind of gripper (not shown) having two arms for gripping a soy bean 5, such that the soy bean 5 is accommodated in a space between ends of the arms, wherein the gripper may be movable for putting the bean 5 in a position for contacting the abrasive surface 21 and maintaining the contact between the bean 5 and the abrasive surface 21 until the bean 5 is ground away.
  • the ends of the arms of the gripper are moved more and more towards the abrasive surface 21.
  • the grinding device comprises a combination of a tube-shaped member 40 defining a space 41 for accommodating at least one soybean and a rod 42 which is slideably arranged inside the tube-shaped member 40.
  • the tube-shaped member 40 may have a circular cross-section, wherein a diameter of the tube-shaped member 40 may be adapted to a diameter of the soybeans 5 in such a way that the cross-section of the tube-shaped member 40 covers only one soy bean 5.
  • a free end 43 of the tube-shaped member 40 is arranged at a position close to the abrasive surface 21.
  • the length of the tube-shaped member 40 is considerably larger than the diameter of the tube-shaped member 40, so that the tube-shaped member 40 can contain a string of beans 5 as shown in Fig. 3.
  • the rod 42 has a surface 44 for pressing against the beans 5 inside the tube-shaped member 40, so that it is possible to press the beans 5 against the abrasive surface 21 during a grinding process. Any suitable means may be applied for exerting the required pressure on the rod 42.
  • the tube-shaped member 40 is connected to the reservoir 10 by means of a conduit 1 1 which is suitable for transporting soybeans 5 from the reservoir 10 to the tube-shaped member 40.
  • Fig. 3 illustrates how the conduit 1 1 can be filled with a string of soybeans 5. It is possible to have a suitable valve (not shown) or the like on a side of the conduit 1 1 which is connected to the reservoir 10 and/or on a side of the conduit 1 1 which is connected to the tube-shaped member 40 in order to control the supply of beans 5 from the reservoir 10 to the tube-shaped member 40.
  • a suitable valve (not shown) or the like on a side of the conduit 1 1 which is connected to the reservoir 10 and/or on a side of the conduit 1 1 which is connected to the tube-shaped member 40 in order to control the supply of beans 5 from the reservoir 10 to the tube-shaped member 40.
  • a valve can also be omitted.
  • the tube-shaped member 40 can be filled with a number of soybeans 5 when the rod 42 is in a retracted
  • Fig. 4 illustrates the fact that the tube-shaped member 40 is arranged at a position which is off center with respect to the abrasive surface 21.
  • the free end 43 of the tube-shaped member 40 is continually exposed to another area of the abrasive surface 21 , inside a ring-shaped portion 25 of the abrasive surface 21 as indicated by a dashed line in Fig. 4.
  • the mutual position of the abrasive surface 21 and the tube-shaped member 40 can be adjusted in such a way that the tube-shaped member 40 is made to cover another ring-shaped portion of the abrasive surface 21.
  • the tube-shaped member 40 is arranged such as to be movable in an axial direction, i.e. a direction in which a longitudinal axis 46 of the tube-shaped member extends, if so desired, or that the tube-shaped member 40 is arranged so as to be tiltable, for example, such that the free end 43 of the tube-shaped member 40 can be moved away from the abrasive surface 21, which may be handy for various purposes, including cleaning purposes.
  • a grinding process can take place when at least one soybean 5 is present inside the tube-shaped member 40.
  • the soybean 5 can be put in the right position, i.e. a position at the free end 43 of the tube-shaped member 40, by means of the rod 42.
  • the motor 30 is activated so that the grinding tool 20 performs a rotation movement about the central axis 23.
  • the speed of rotation is preferably in a range of 500 to 5,000 revolutions per minute, even more preferably in a range of 1,000 to 2,500 revolutions per minute, while the torque is preferably at most 2 Nm, more preferably 1 Nm, and even more preferably at most 0.2 Nm.
  • Pressure is exerted on the rod 42, so that the soybean 5 is pressed against the abrasive surface 21. As a result of the contact between the soybean 5 and the moving abrasive surface 21, the soy bean 5 is ground.
  • the rod 42 is gradually pressed in a direction towards the abrasive surface 21 , causing the soybean 5 to be abraded more and more, and the process is continued until the soybean 5 is so small that it can escape between the free end 43 of the tube-shaped member 40 and the abrasive surface 21.
  • the mutual position of the abrasive surface 21 and the tube-shaped member 40 in the direction of the longitudinal axis 46 of the tube-shaped member 40 is a determining factor in respect of the size of the largest particles in the soy powder obtained as a result of the grinding process. Consequently, adjustment of the grinding size can be achieved through adjustment of the mutual position as mentioned.
  • the grinding process to be performed by means of the grinding device 1 involves a rotation movement of the grinding tool 20 and a gradual movement of the rod 42 in the direction of the abrasive surface 21, for pressing one soybean 5 after the other against the abrasive surface 21.
  • the rod 42 is retracted, so that the tube-shaped member 40 can be filled with a new string of beans 5 and the grinding process can be continued if so desired.
  • the soy powder which is obtained as a result of the grinding process is collected from the abrasive surface 21 in any suitable way.
  • a cup (not shown) or the like can be placed at a suitable position underneath the grinding tool 20 for receiving the soy powder falling into the cup under the influence of gravity.
  • both the central axis 23 of the disc-shaped portion of the grinding tool 20, which serves as a rotation axis 23 of the grinding tool 20, and the longitudinal axis 46 of the tube-shaped member 40 extend in a substantially horizontal direction.
  • the tube-shaped member 40 may have a tilted arrangement with respect to the horizontal, with the free end 43 at a lowest level, so that it is achieved that soybeans 5 automatically move towards the free end 43 under the influence of gravity. This is most convenient when it comes to filling the tube-shaped member 40 with a number of beans 5.
  • Fig. 5 shows elements of a second basic embodiment of a grinding device 2 according to the present invention
  • Fig. 6 shows a sectional view taken along line A- A in Fig. 5.
  • Fig. 6 provides a top view of the section as indicated.
  • the grinding device 2 is a device which is adapted to perform a grinding process on soybeans 5, which are diagrammatically shown as ellipses in Figs. 5 and 6. By grinding the soybeans 5, soy powder is formed, which is suitable to be used in a soy-making process by allowing a quantity of water to interact with the soy powder, so that the soy powder is extracted.
  • the grinding device 2 can be an integral part of a soy milk maker, but it is also possible for the grinding device 2 to be a stand-alone device.
  • the grinding device 2 comprises a reservoir 10 for containing a plurality of soybeans 5.
  • a grinding tool 20 having an abrasive surface 21 is provided.
  • the grinding tool 20 comprises a cylinder-shaped portion 26 having a circular circumference, which is rotatable about a longitudinal axis 27, which axis 27 has a substantially vertical orientation in the shown example.
  • a direction of a rotation movement of the grinding tool 20 about the longitudinal axis 27 of the cylinder-shaped portion 26, which is performed by the grinding tool 20 during a grinding process, is indicated by means of an arrow 28 in Fig. 6.
  • the abrasive surface 21 is present at the curved cylinder wall of the cylinder-shaped portion 26.
  • the grinding tool 20 is directly connected to a drive shaft 3 1 of a motor 30, which may be a simple electric motor.
  • the grinding device 2 comprises a housing 50 for encompassing the cylinder-shaped portion 26 of the grinding tool 20.
  • the housing 50 has a grinding chamber 51 for allowing the grinding tool 20 to extend inside the housing 50.
  • the housing 50 is arranged right underneath the reservoir 10, so that the soybeans 5 can be transported directly from the reservoir 10 to the grinding chamber 51.
  • the grinding chamber 51 is shaped like an asymmetric funnel, wherein an opening with the largest dimensions is present at the top, and an opening with the smallest dimensions is present at the bottom.
  • one area 52 of a surface 53 of the housing 50 delimiting the grinding chamber 51 which surface 53 will hereinafter be referred to as delimiting surface 53, extends in a substantially vertical direction, i.e. a direction parallel to the longitudinal axis 27 of the cylinder-shaped portion 26 of the grinding tool 20 in the shown example, and another area 54 of the delimiting surface 53 is inclined with respect to the vertical, thereby being non-parallel to the longitudinal axis 27 as mentioned, as illustrated in Fig. 5.
  • an angle a between the inclined area 54 and the vertical may be about 15°.
  • the cylinder-shaped portion 26 of the grinding tool 20 is arranged such as to extend near the vertical area 52, so that a small gap 55 is present between the abrasive surface 21 and that area 52, and a larger gap 56 which gradually gets smaller in a downward direction is present around a major part of the cylinder-shaped portion 26 of the grinding tool 20.
  • the delimiting surface 53 does not need to have abrasive properties, so that it can have a smooth appearance instead.
  • Fig. 6 illustrates the fact that an outlet 57 for discharging bean particles obtained as a result of the grinding process preferably has a tangential orientation with respect to the circumference of the cylinder-shaped portion 26 of the grinding tool 20.
  • the height (that is the dimension parallel to the longitudinal axis 27) of the outlet 57 is more or less the same as the height of the cylinder-shaped portion 26 of the grinding tool 20, so that bean particles can be removed from the grinding chamber 51 at any level, whereby accumulation of soy powder in a bottom portion of the grinding chamber 51 is prevented.
  • the delimiting surface 53 comprises another vertical area 58 facing the abrasive surface 21 at a close distance.
  • soybeans 5 are made to contact the abrasive surface 21 of the grinding tool 20 by making them move downwards in a funnel-shaped grinding chamber 51 in which the grinding tool 20 is arranged.
  • a soy bean 5 is wedged between the abrasive surface 21 and the delimiting surface 53, as it were, whereby a bit of the bean 5 is ground off due to the fact that the abrasive surface 21 moves with respect to the bean 5. Every reduction in bean size caused in this way, results in the bean 5 moving further down.
  • the abrasive surface 21 has a spiraling texture 29 as shown in Fig. 5, as such a texture 29 can have a function in grabbing the beans 5 and facilitating the desired downward movement of the beans 5.
  • a bean 5 is divided into numerous fragments 6, which are diagrammatically shown as small triangles in Figs. 5 and 6.
  • fragments 6 are small enough to pass between the abrasive surface 21 and the vertical area 52 of the delimiting surface 53, the fragments 6 exit the grinding chamber 51 and enter the outlet 57.
  • the direction in which the fragments 6 subsequently move through the outlet 57 is indicated by means of an arrow 59 in Fig. 6.
  • Such a "flow-through” grinding device potentially enables instant (about one minute or less) soy milk making directly from dry soybeans. It also allows the quantity of soy milk to be adjustable according to consumer needs: single/half-cup serve is also possible. Due to the intrinsic sieving capability of the architecture, no (or very few) soy residues (big particles) will be produced. This not only has the advantage that full use is made of soy materials, but more importantly, no extra filtering step is required.
  • a method of making tofu comprises the steps of: making soy milk according to any of the methods mentioned in the above embodiments; filtering the soy milk to eliminate bean dregs; adding coagulant to the filtered soy milk for coagulating the filtered soy milk; heating the soy milk to the boil by means of a steam jet; and keeping the soy milk within a preset temperature range for a predetermined period of time.
  • the production of a single block of silken tofu (250 - 500 g) can be simplified. This potentially enables instant tofu making directly from dry dehulled soybeans without any filtration steps.
  • the steam-jet technology could be used to extract soy milk from dry soybean powder and to inactivate enzymes during soy milk extraction.
  • the pressure generated by the steam device itself is found to evenly distribute coagulants in soy milk and increase the speed of protein coagulation after chemical coagulant has been dispened into the soy milk.
  • the steam jet is inj ected directly into the mixture.
  • a sufficiently large steam flow can ensure sufficient mechanical energy for the turbulent flow. This enables fast heating and mixing.
  • the vehement and thorough mixing creates a uniform temperature in the fluid (i.e. the mixture), resulting in good controllability of the temperature during the cooking process.
  • the steam jet is injected into the mixture in a downward or a horizontal direction to achieve a violent vortex in the mixture.
  • the device further comprises a temperature sensor for detecting the temperature of the mixture.
  • the cooking process can therefore be stopped as a function of the detected temperature in the mixture.
  • calculating the cooking time is not necessary, since the detected temperature can accurately indicate the cooking phase.
  • a home maker for making tofu comprising: a device for making soy milk according to any of the embodiments of the invention; a filter for filtering the soy milk made by the device; and a containing device for containing the filtered soy milk; wherein a steam jet is used for heating the filtered soy milk after coagulant has been added to the filtered soy milk.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mechanical Engineering (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

La présente invention concerne un procédé qui permet de produire du lait de soja et qui comprend les étapes consistant : à pulvériser (101) du soja; à mélanger (102) la poudre obtenue avec un solvant pour former un mélange ; à chauffer (103) le mélange avec un jet de vapeur, le jet de vapeur étant injecté dans le mélange. La présente invention concerne également un dispositif qui permet de fabriquer du lait de soja, ainsi qu'un procédé et un dispositif pour faire du tofu. En pulvérisant directement du soja (sec) et en le cuisant à l'aide d'un jet de vapeur, du lait de soja/tofu instantané peut être produit en des quantités réglables.
PCT/IB2014/062414 2013-06-28 2014-06-19 Procédé et dispositif pour produire du lait de soja et un dérivé de lait de soja Ceased WO2014207625A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNPCT/CN2013/000787 2013-06-28
CN2013000787 2013-06-28

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WO2014207625A2 true WO2014207625A2 (fr) 2014-12-31
WO2014207625A3 WO2014207625A3 (fr) 2015-05-14

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Cited By (1)

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WO2021158286A1 (fr) * 2020-02-04 2021-08-12 The Quaker Oats Company Système et appareil de fourniture d'aliments cuits

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JPS5813360A (ja) * 1981-07-18 1983-01-25 Seitaro Nishibayashi 豆腐製造装置及びその製造方法
KR890002393B1 (ko) * 1983-08-20 1989-07-03 디 에드롱 코오포레이션 두유(豆乳)의 가공법
JPH074189B2 (ja) * 1988-09-30 1995-01-25 成太郎 西林 豆腐製造装置
KR20030002687A (ko) * 2001-06-29 2003-01-09 박 창 복 전지활성 생대두 미세분말을 이용한 장기 보존이 가능한연한 전두부 제조방법 및 그로부터 제조된 연한 전두부
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021158286A1 (fr) * 2020-02-04 2021-08-12 The Quaker Oats Company Système et appareil de fourniture d'aliments cuits

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