• Presented at the 35th Annual Meeting of the Institute of Food Technologists, Chicago, III., June 8–12, 1975.

  • WiIIiam Luttrell and Peter Priepke, Research Assistants, gave competent and dedicated service in performing this work


A beverage consisting of water, whole soybeans (including hulls), sugar and flavor has been developed. Preparation includes soaking and then blanching the whole soybeans in 0.5% sodium bicarbonate, grinding with water in a hammermih, heating the slurry to 200° F, homogenizing, neutralizing, dilution, addition of sugar and flavor, pasteurizing and rohomogenizing. Enzyme inactivation by blanching prior to grinding of soaked beans was found to completely prevent formation of painty (oxidized) flavor and result in a bland flavored product. Trypsin inhibitors were also inactivated by blanching. A sufficient degree of tender-ization of soybean tissue during the soak and blanch treatments was necessary to obtain good mouth feel and colloidal stability. Homogenizing conditions such as temperature and pressure were also important; when the soybeans had been blanched to a LEE-Kramer Tenderometer reading of 300 lb or below and homogenization was done at 200°F and 3500 psi, the resulting beverage showed zero separation after 2 months refrigerated storage. Dilution to below 1% protein had no effect on colloidal stability. Coulter Counter measurements of the beverage indicated that 81% of the particles fell between 3.4-7.3 microns which is larger than the defined colloidal particle range. Recoveries of protein and total solids based on the raw soybean were 99% and 90%, respeo tively.