A method for organoleptic improvement of soymilk and other beverages based on grains products, leguminous plants and related products

摘要

A method for organoleptic improvement of soymilk and other beverages based on grains products, leguminous plants and related products is distinguished by the fact that these products are obtained by the following process steps of: a). Heating of the beans by means of sand with a temperature of around 200°C. for the rapid inactivation of the lipoxygenase, b) a bang effect to the destruction of the cell wall, c.). Bursting of the shells with detachment from the bean or granules by the influence of temperature and the shear forces in the case of the delivery of the sand - beans mixture, d). Separation of the finished beans whereupon a simplified grinding and, with the addition of water a lighter triggering of the proteins from the destroyed, is made possible as cell. The inactivation can, however, also by means of oils in the temperature range of around 180°C, however, also with hot air take place as in the case of the popcorn production. This method is also suitable for the treatment of rice, wheat and other legumes for the inactivation of enzymes and the removal of shells. In this case, via the grains products at the beginning of the process by a combination of various proteins of the proportion of essential amino acids and thus the biological value of the end product is to be improved. A targeted fat adjustment by the use of fetrteicher grains products is also possible.A further improvement in organoleptic property comprises the treatment of the juice produced with air or an absorption gas, via a gas undesirable taste - and color components from the product to adsorb.