Temperature to disable enzymes in soy beans
When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, I'd like to use a lower temperature instead but haven't found any information about what temperature/time to use?
Best Answer
According to this Lipoxygenase is a crucial enzyme to deactivate.
And in this paper they use 60°C for 30 minutes after soaking the beans. But the pH may also be important. For normal water pH is around 7.
Pictures about "Temperature to disable enzymes in soy beans"
What temperature do you cook soybeans at?
Spread the pre-soaked soybeans on top of a lightly-greased baking sheet. Bake them in a pre-heated oven at 350 \xb0F (177 \xb0C) for 40 to 45 minutes, stirring them often. They are ready when they are light brown and crunchy.How do you make soy milk taste less beany?
Soaking unhulled beans in boiling water will reduce the beany flavor, which is caused by lipoxygenase. So, it can be killed by the help of heat. 6. After blending and straining process, transfer your milk into a pot, add your favorite sweetener and cook on low heat at least 30 minutes or untill reach to desired taste.How do I get rid of lipoxygenase?
Total inactivation of soybean lipoxygenase was achicvcd by soaking the seeds at pH 8.5 at about 50\xb0C for a minimum of 3\u20134 hr. followed by homogenization with water at about 60\xb0C. for 15\u201330 min at 20,000 rpm.What Temperature Does soy milk boil at?
Traditional soymilk is boiled for approximately 60 min at 99\xb0C pH 6.7, which reduces trypsin inhibitor (TI) activity by more than 90% to improve nutritional value. We evaluated continuous, direct steam-infusion cooking that facilitated higher temperatures (99- 154\xb0C) than that traditionally used for cooking soymilk.Hidden Dangers of Soy \u0026 How Does it Affect Your Body – Dr.Berg
More answers regarding temperature to disable enzymes in soy beans
Answer 2
In the second paper referenced by Jiggunjer, they conclude the highest lipoxygenase inactivation (which will correspond to the lowest "beany" flavor) will be achieved by a 4 hour soak in 50 degree celsius (122 F) water at 8.5 ph, followed by 30 minutes of grinding at 60 C (140 F).
If I am reading their charts correctly, I'd suggest a slightly different recipe with a 5 hour soak at 50 C and 8.5 ph and a 15 minute grind at 60 C. Either way should get you a very low level of "bean"iness.
But, I don't think the soymilk recipe is done at that point, I think you still need to boil it to make some of the proteins digestible (or to break down some of the indigestible proteins). Wikipedia says "to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product".
So the soak and grind will get rid of the enzyme responsible for the nasty beany/green/grassy flavor you can get in soymilk, but it won't fully prepare the soymilk. You still need a boil or near boil, I think.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, Polina Tankilevitch, Polina Tankilevitch, Polina Tankilevitch