Taming of the Golden Bean
Rajendra P. Gupta
2-5310 Canotek Road, Ottawa, Canada K1J 9N5
For time immemorial, soybean has been known as the best source of plant protein
and is rich in nutritive minerals and dietary fiber. Recently, nutraceutical aspects of
the bean have become well recognized even in the western world. Foods derived
from soybean have been shown to selectively lower the bad cholesterol and aid in
reducing the chances of developing cancer. In women, soyfoods consumption
minimizes the menopause symptoms. For this reason and because of its color,
soybean is aptly referred as the Golden Bean.
The use of soybean in foods has been rather limited outside the ...view middle of the document...
The new patented invention has been developed into a technology that has been
used to produce good tasting dairy-like soyfoods and beverages at all levels.
Commercial and industrial scale equipment for producing soymilk using this
technology, in capacities ranging from 50 L/H to 10,000 L/H of finished soy
beverages, are currently operational in various parts of the world, including
Canada, the USA, UK, Russia, and India. A household soymilk appliance is under
development and has recently been tested by NASA for their manned mission to
There are four basic methods of producing soymilk. These methods are compared
in Table 1.
Cold Grind in
Hot Grind in
Hot Grind in
Grind in Water
/ Filter Or
Up to 98%
The age old Chinese and Japanese method (traditional method) uses cold grinding
of well soaked and rinsed soybean in a stone mill with water. The resulting puree
is mixed with additional water and cooked in an open caldron or in a pressure
cooker for an adequate time to make it digestible. The cooked slurry is filtered
through a filter bag to extract soymilk. The okara (residue in the bag) is pressed to
squeeze out more soymilk. The squeezed okara is mixed with water and filtered
and pressed again to obtain thin soymilk. This thin soymilk is either mixed with the
soymilk already extracted or used in place of water in the stone mill when grinding
soybean in order to improve soymilk yield. This method gives soymilk with
excellent mouth-feel and good yield. However, the soymilk has very high level of
the rancid-oil-like smell which is rather repulsive, especially when soymilk is
consumed as a cold beverage rather than as a hot drink.
The other most commonly used method is the hot-grind method in its variety of
proprietary and sometimes patented forms. Essentially, it involves grinding
soybeans (with hulls or without, soaked or dry) with hot, almost...