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KMID : 1007519950040010055
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Food Science and Biotechnology
1995 Volume.4 No. 1 p.55 ~ p.59
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Use of Extruder in Soymilk Production to Improve Flavor and Yield
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Kim Byong-Ki
Park Jiyong
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Abstract
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The feasibility of using extruder as a high-temperature short-time reactor was explored to eliminate beany off-flavor and to destroy antinutritional factors of soymilk, while minimizing the loss of solids and protein extractability of the soaked soybeans. The major advantages of this process include: precisely controlled and uniform heat treatment, improved protein extraction and emulsification by dissociating protein bodies through shearing action, and reduced loss of soluble proteins by eliminating the additional chance of contacting with water which is used in hot water/steam blanching procedures prior to extraction. A laboratory-scale Brabender extruder was used for this study. Water-soaked soybeans were directly fed into the extruder. The temperature of zone 1 and/or zone 2 of the extruder barrel was precisely controlled at 70℃ to 90℃ to instantly inactivate the lipoxidase. The residence time of the material was controlled by changing the screw speed. Effects of those operational conditions on relative content of protein, emulsion capacity and stability, fat content, and trypsin inhibitor activity of the product are discussed.
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KEYWORD
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