Production of soya milk tasting of honey and nuts

摘要

Production of soya milk comprises blanching soya beans in boiling water and rising them in cold running water to produce a milk with the taste of honey and nuts instead of thin beans. The soya beans are preferably first soaked for 8-10 hours in water. They are then plunged into boiling water for 4 minutes and then transferred to a cold water bath for 6-10 minutes. Two cold water rinses are used. Beans (15) are held in cylindrical baskets (19) during the process, made of stainless steel with perforations of 2.5-3 mm in their sidewalls, and vertical and horizontal reinforcement bands (23). Half of the top cover of the basket can be opened to allow filling, and the entire base (22) opens to allow rapid emptying. The hot and cold water vessels into which the baskets of beans are plunged each have water overflows (5 and 10) and drains (4 and 11), temperature and turbidity probes (9 and 13) and valves for filling and emptying. The hot water vessel also has a supply of steam (7). Baskets are moved from one bath to another by a hoist (18) travelling along an I-shaped track (29). The process can be controlled manually or by computer.