Control of the colloidal behavior of soymilk and production of new soymilk materials

Abstract

Soybean milk is developing as new foodmaterial beyondthe conventional use in recent years. The 2015 Satellite Luncheon Meeting focusing on soybean dealt with the principle of soymilk separation technologies and its applicability of the soymilk colloid. Emeritus prof. Ono (Iwate University) has worked on explication of tofu coagulation process for many years. The heating treatment of soybean seeds before grinding is different in for tofu andsoymilk drinking. He lecturedthe phenomenon difference causes to coagulant behavior of the protein particles and the oil body of soybean milk colloidal dispersion. Prof. Fujii (Tohoku University) presented another lecture, elucidated behavior of soymilk colloids, mainly oil droplets from a food engineering study point of view, explained the structure of the soybean milk colloidal dispersion course and behavior of aggregation process. He also showed the application of fat processing bring out creamy texture in soymilk, using papain digestion followed by heat treatment.