Formation of soymilk colloid for tofu or drinks
2017
Ono, T. (Iwate University, Morioka, Iwate (Japan))
Soymilk specific for tofu is not used in drinks because of its bean-like flavor. Conversely, soymilk destined for drinks is not used for tofu production because it forms a soft curd. The difference in these soymilks is due to the milling temperature; room temperature is used for tofu, while high temperatures are used to inhibit the activity of oxidative enzymes in soymilk for drinks. The composition of these soymilks was discussed from the viewpoint of the previously described formation mechanism of soymilk and tofu, new data about the components, and recent soymilk composition data for drinks. The results showed that the composition of oil bodies was the same for both tofu and drinks, but the protein fraction for drinks contained a greater level of small particles compared to that for tofu. Thus, precise temperature regulation is important for soymilk processing.
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