Novel Manufacturing Process of Two New Soykasu Products from Waste Residue of Soymilk and Tofu Production Units

Abstract

The aim of this article is to reduce food loss in the form of soymilk residue generated during production and processing of soymilk and tofu from soybeans by Preparation and method development of utilizing this soymilk residue into nutritious, more healthy, low cost and full of protein flour compared to other grain flour and probiotic beverage. SOYKASU will definitely play an important role as it contributes in health and agriculture as well as help us in waste management with profitable output. For production of SOYKASU products, the soy milk residue slurry is first washed and cleaned to remove unwanted dust then is autoclaved at 121°C for about 2-3 minutes. This mixture flows over strainers that capture the fibrous solids but allow the water to pass through then the solid cake is divided into two sections for production of flour and probiotic beverage then is combined with acid and enzymes that breaks the long chain molecules into simpler molecules. Then both the products after various microbial actions are deodorized to remove the unwanted odour. The flour formed is in lumped form hence a series of lump crusher and grinders is introduced to form fine particles and packed as final product. The probiotic beverage is directly packed after deodorizing.