Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
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Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
Chapter one
1.0 Introduction
Soybeans belong to the leguminous family, subfamily papiliondase, and the genus Glycine Max. (Ricker and Morse, 1984). Other names used include phaseolus Max, Soja Max Piper, and Soja hispide moech.
It is unclear when this extraordinary legume, soybean, was initially cultivated in China. However, as the first legume for which a written record was kept. This was in Emperor Shen hung’s books, dated 1800 BC, which described China’s five principal and sacred crops, rice, bean, wheat, barley, and millet.
There were Chinese writings in his milliohm, giving expert advice on growing soybean, which was cultivated more extensively in Northern China than in Southern China, and it reached Japan and other East Asian countries at an early date.
Soybean contains approximately 46% protein and 18% fat, which have influenced its history: the ancient Chinese evolved methods of making high protein preparations from soybeans, such as curd and shoyu.
Shoyu is a dark brown liquid made by fermentation of soybeans and cereals (F.A.O. 1970). The Chinese also ate soybeans as a vegetable after they sprouted.
The soybean was initially introduced to Europe in 1712 by the German botanist Egelbant Kalmpfer, who had visited Japan. It was planted in certain European botanical gardens in the 18th century (F.A.O., 1970), and it made its first appearance in the United States in 1804, when Commander Perry brought back two types from Japan.
What was dubbed the second stage in soybean history did not begin until the first decade of the twenty-first century, when it became an important export from East Asia, primarily to Europe, with the importing countries using it as a source of oil for soap making and other purposes, as well as the manufacture of livestock feed.
Then the third stage began in the early nineteen thirties, it is silent feature has been the large stage cultivation of the soybean in the United States, combined with the application of Modern Technology
which enable it to be put to a variety of uses both as food and folder and as raw materials for manufacturing processes, while soybean has to a significant extent become an industrial crop in the United States, it continues to be grown in East Asia as a food crop process. (FAO, 1970).
The fourth stage, which began in the first decade of the twentieth century A.D. when soybeans were first introduced in Nigeria, reveals that the country’s middle belt is the best producer of soybeans (Ezedinmma, 1964). In Nigeria, practically all of the soybean crop, estimated at 30,000 tonnes, is consumed for human consumption.
In response to increased demand for soybean as a source of protein and vegetable oil, Nigeria’s national programme has described their agricultural research. Since 1987 (IITA; Annual Report 1985), more products derived from soybeans in Nigeria have been added, including soymilk, which was recently demonstrated at the food investigation centuries in Enugu.
Soymilk in the conventional sense is just an aqueous extract of whole soybeans. Chapter 3 will provide a full discussion of the soymilk preparation technique and composition.
According to nutritionists, soymilk may be used as a substitute for cow or human milk, particularly when feeding infants who are allergic to animal milk or when cow milk is too expensive or unavailable.
Miller (1962) reports that soybean or vegetable milk, also known as flu-changin in Chinese, was invented and used in China before to the Christian era (paker and Morse 1943) by the philosopher who is credited with the initial stage in the preparation of tofu and yuba.
The traditional milk is then produced by soaking the bean in water overnight, wet milling it, heating the wet mash to boost flavour and nutritional value, and filtration. In 1984, milk was sold to the public on the streets and in canteens throughout China.
Large-scale soymilk production and commercial marketing have emerged in recent years in Hong Kong, Taiwan, Thailand, South Korea, Singapore, and Malaysia, but not in the United States (Babara, 1984).
Applications of Soybeans
Soybeans are a native crop of Eastern Asia, where they have been a staple for millennia. The Japanese, for example, get 12-13% of their dietary protein from soybeans; many of their traditional soy cuisines include soaking soybeans in water before grinding or cooking them.
Hot water extraction of ground beans produces soybean milk, which can be taken directly or processed with calcium salts to precipitate the protein and oil in the form of bean curd or tofu. Fermentation of cooked soybeans produces soy sauce, misso, notto, and tempheh.
Except for soy sauce, one of the traditional eastern dishes is consumed in large quantities in this country. Soybeans are a relatively new addition to the American landscape.
They have only increased in quantity since the late 1920s, when soybean processing became a well-established business, with oil and defaulted foods being the two main products.
In the mid-1930s, a major amount of the oil began to be used for goods such as shortening, margarine, cooking oil, mayonnaise, and salad dressing. Because of its high protein content and nutritional value, when properly processed, the meal was predominantly used for animal feed.
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