1. A system for preparing a soya based milk product comprising: a soaking chamber is arranged to receive a pre-determined quantity of soyabean wherein the soaking chamber is arranged to store and maintain a water at a pre-set temperature, wherein the soaking chamber comprises a stirring mechanism to stir the soyabean within the water; the brush bristles mounted driven rollers is arranged to receive the water socked soyabean to remove outer skin of the soyabean; a grinding unit is arranged to receive the skin removed soyabeans and grind the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry; and a filtration unit is arranged to separate a soya milk and solid particulate matters from the produced slurry.

2. The device of claim 1, further comprising an incubation chamber is arranged to receive a first predetermined amount of the soya milk, a first predetermined amount of a cow milk and a bacterium inoculation composition and allowing incubation at 28 to 32 °C for 4 8 hours to produce a soya milk yogurt.

3. The system of claim 1, further comprising a whisking chamber is arranged to receive a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream

4. The system of claim 1, further comprising a cheese making chamber is arranged to receive a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend, wherein the second cheese milk is blended with a pre-set quantity of rennet culture and undergoes incubation at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

5. A method for preparing a soya based milk product, the method comprising: receiving a pre-determined quantity of soyabean into a soaking chamber, which is arranged to store and maintain a water at a pre-set temperature, wherein the soaking chamber comprises a stirring mechanism to stir the soyabean within the water; transferring the water socked soyabean between a brush bristles mounted driven rollers to remove outer skin of the soyabean; transferring the skin removed soyabeans into a grinding unit; grinding the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry; and transferring the produced slurry to a filtration unit to separate a soya milk and a solid particulate matters.

6. The method as claimed in claim 5, further comprising step of mixing a first predetermined amount of the soya milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a soya milk yogurt.

7. The method as claimed in claim 1, further comprising steps of mixing, into a whisking chamber, a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream.

8. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.

9. The method as claimed in claim8, further comprising steps of mixing, at a cheese making chamber, the second cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese. 10 The method as claimed in claim 5, further comprising step of analysing a physicochemical parameter, a sensory attribute, and nutraceutical property of the soya milk. SYSTEM TO PRODUCE SYSTEM FOR PREPARING A SOYA-BASED MILK PRODUCT Abstract Embodiments of the present disclosure may include a system for preparing a soya based milk product including a soaking chamber may be arranged to receive a pre-determined quantity of soyabean. In some embodiments, the soaking chamber may be arranged to store and maintain a water at a pre-set temperature. In some embodiments, the soaking chamber may include a stirring mechanism to stir the soyabean within the water. In some embodiments, the brush bristles mounted driven rollers may be arranged to receive the water socked soyabean to remove outer skin of the soyabean. Embodiments may also include a grinding unit may be arranged to receive the skin removed soyabeans and grind the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry. s:

1. A system for preparing a soya based milk product comprising: a soaking chamber is arranged to receive a pre-determined quantity of soyabean wherein the soaking chamber is arranged to store and maintain a water at a pre-set temperature, wherein the soaking chamber comprises a stirring mechanism to stir the soyabean within the water; the brush bristles mounted driven rollers is arranged to receive the water socked soyabean to remove outer skin of the soyabean; a grinding unit is arranged to receive the skin removed soyabeans and grind the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry; and a filtration unit is arranged to separate a soya milk and solid particulate matters from the produced slurry.

2. The device of claim 1, further comprising an incubation chamber is arranged to receive a first predetermined amount of the soya milk, a first predetermined amount of a cow milk and a bacterium inoculation composition and allowing incubation at 28 to 32 °C for 4 8 hours to produce a soya milk yogurt.

3. The system of claim 1, further comprising a whisking chamber is arranged to receive a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream

4. The system of claim 1, further comprising a cheese making chamber is arranged to receive a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend, wherein the second cheese milk is blended with a pre-set quantity of rennet culture and undergoes incubation at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

5. A method for preparing a soya based milk product, the method comprising: receiving a pre-determined quantity of soyabean into a soaking chamber, which is arranged to store and maintain a water at a pre-set temperature, wherein the soaking chamber comprises a stirring mechanism to stir the soyabean within the water; transferring the water socked soyabean between a brush bristles mounted driven rollers to remove outer skin of the soyabean; transferring the skin removed soyabeans into a grinding unit; grinding the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry; and transferring the produced slurry to a filtration unit to separate a soya milk and a solid particulate matters.

6. The method as claimed in claim 5, further comprising step of mixing a first predetermined amount of the soya milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a soya milk yogurt.

7. The method as claimed in claim 1, further comprising steps of mixing, into a whisking chamber, a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream.

8. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.

9. The method as claimed in claim8, further comprising steps of mixing, at a cheese making chamber, the second cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese. 10 The method as claimed in claim 5, further comprising step of analysing a physicochemical parameter, a sensory attribute, and nutraceutical property of the soya milk.

Field of the Invention
[0001] The present disclosure is related to a system and method for producing preparing a soya based milk product such as soya yogurt, soya cheese, ice-cream etc.

[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Dairy products have been consumed since ages, benefitting as a source of adequate nutrition. However, the consumption of dairy products is potentially associated with health concerns and risks. Dairy products contribute significant amounts of saturated fat to the diet. Diets high in fat and especially in saturated fat can increase the risk of heart disease and can cause other serious health problems. Additionally, food allergies frequently appear to be a common result of cow's milk consumption, particularly in children. Cow's milk consumption has also been linked to chronic constipation in children.
[0004] Consumers around the world prefer functional beverages as it leads to healthy lifestyle. Plant milks, on the other hand, have been consumed for centuries in various cultures, both as a regular drink and as a substitute for dairy milk. Plant-based milk-alternative products typically range in composition from less than 0.5% by total weight protein to about 4% by total weight protein, from less than 0.5% by total weight fat to about 2.5% by total weight in fat, and from less than 0.5% by total weight of carbohydrates to about 5% by total weight of carbohydrates. Following patent literature discussed below to illustrate exemplary soya based product.
[0005] IT1405780B1 (by: Giuliani SpA) the provides a mixture comprising isoflavones-aglicones, such as daidzein, genistein and glycitein, in addition to equol and lunasin, said mixture being based on soya fermented using lactic acid bacteria isolated from food matrices and use of said mixture for protection of skin and similar and of human intestinal cells with particular reference to prevention of inflammatory state and protection of barrier functions and hair loss treatment.
[0006] WO2005055733A1 (By: Specialised Protein Products Pty Ltd) provides soya bean product includes the step of exposing soya beans to an acidic aqueous solution at a pH of between about 2.0 and 5.5. The soya beans are whole beans and the organic acid is citric acid. The soya bean product is soya milk.
[0007] US4091120A (By: Mead Johnson and Co LLC) discloses a superior soy protein beverages are prepared by formulation of carbohydrate, fat, or other nutritional ingredients with the liquid retentate of a soy protein ultrafiltration purification process without first recovering the soy protein by precipitation or drying of the retentate. Short-time high-temperature heat treatment of soy protein solution purified by ultrafiltration improves functional and nutritional qualities thereof.
[0008] Known methods for producing these alternatives vary drastically in their processes with some utilizing the whole plant and others utilize acid. Some require extensive processing to yield an aqueous or colloidal extract from those source materials. Thus, there is requirement of new and improved architectural setup of elements for acquiring desirable yields of soya based health product.
[0009] All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.

[00010] Various objects, features, and advantages of the disclosed subject matter can be more fully appreciated with reference to the following detailed description of the disclosed subject matter when considered in connection with the following drawings, in which like reference numerals identify like elements.
[00011] The present disclosure is related to a system and method for producing preparing a soya based milk product such as soya yogurt, soya cheese, ice-cream etc.
[00012] Embodiments of the present disclosure may include a system for preparing a soya based milk product including a soaking chamber may be arranged to receive a pre-determined quantity of soyabean. In some embodiments, the soaking chamber may be arranged to store and maintain a water at a pre-set temperature. In some embodiments, the soaking chamber may include a stirring mechanism to stir the soyabean within the water.
[00013] In some embodiments, the brush bristles mounted driven rollers may be arranged to receive the water socked soyabean to remove outer skin of the soyabean. Embodiments may also include a grinding unit may be arranged to receive the skin removed soyabeans and grind the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry. Embodiments may also include a filtration unit may be arranged to separate a soya milk and solid particulate matters from the produced slurry.
[00014] In some embodiments, the device may include an incubation chamber may be arranged to receive a first predetermined amount of the soya milk, a first predetermined amount of a cow milk and a bacterium inoculation composition and allowing incubation at 28 to 32 °C for 4 8 hours to produce a soya milk yogurt. In some embodiments, the system may include a whisking chamber may be arranged to receive a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream.
[00015] In some embodiments, the system may include a cheese making chamber may be arranged to receive a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend. In some embodiments, the second cheese milk may be blended with a pre-set quantity of rennet culture and undergoes incubation at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend. In some embodiments, the coagulated mass of the second cheese milk blend may be separated to produce a soya cheese.
[00016] In some embodiments, the method as claimed may include steps of mixing, into a whisking chamber, a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream. In some embodiments, the method as claimed may include steps of blending a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.
[00017] Embodiments of the present disclosure may also include a method for preparing a soya based milk product, the method including receiving a pre-determined quantity of soyabean into a soaking chamber, which may be arranged to store and maintain a water at a pre-set temperature. In some embodiments, the soaking chamber may include a stirring mechanism to stir the soyabean within the water.
[00018] Embodiments may also include transferring the water socked soyabean between a brush bristles mounted driven rollers to remove outer skin of the soyabean. Embodiments may also include transferring the skin removed soyabeans into a grinding unit. Embodiments may also include grinding the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 –90 °C to produce a slurry. Embodiments may also include transferring the produced slurry to a filtration unit to separate a soya milk and a solid particulate matters. In some embodiments, the method as claimed may include step of mixing a first predetermined amount of the soya milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 –8 hours to produce a soya milk yogurt.
[00019] Embodiments of the present disclosure may also include steps of mixing, at a cheese making chamber, the second cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend. In some embodiments, the coagulated mass of the second cheese milk blend may be separated to produce a soya cheese. Embodiments may also include 10 The method as claimed in claim 5, further including step of analysing a physicochemical parameter, a sensory attribute, and nutraceutical property of the soya milk.

[00023] The following is a detailed description of exemplary embodiments to illustrate the principles of the invention. The embodiments are provided to illustrate aspects of the invention, but the invention is not limited to any embodiment. The scope of the invention encompasses numerous alternatives, modifications and equivalent; it is limited only by the claims.
[00024] In view of the many possible embodiments to which the principles of the present discussion may be applied, it should be recognized that the embodiments described herein with respect to the drawing figures are meant to be illustrative only and should not be taken as limiting the scope of the claims. Therefore, the techniques as described herein contemplate all such embodiments as may come within the scope of the following claims and equivalents thereof.
[00025] The detailed description is described with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The use of the same reference numbers in different instances in the description and the figures may indicate similar or identical items.
[00026] The present disclosure is related to a system and method for producing preparing a soya based milk product such as soya yogurt, soya cheese, ice-cream etc.
[00027] FIG. 1 is a block diagram that describes a system 100, according to some embodiments of the present disclosure. In some embodiments, the system 100 may include a soaking chamber 110 may be arranged to receive a pre-determined quantity of soyabean, a grinding unit 120 may be arranged to receive the skin removed soyabeans and grind the skin removed soyabeans in presence of a sufficient quantity of warm water at 75 – 90 °C to produce a slurry, and a filtration unit 130 may be arranged to separate a soya milk and a solid particulate matters from the produced slurry. The soaking chamber 110 may include a stirring mechanism 112 to stir the soyabean within the water. The soaking chamber 110 may be arranged to store and maintain a water at a pre-set temperature. The brush bristles may be mounted driven rollers may be arranged to receive the water socked soyabean to remove outer skin of the soyabean.
[00028] In some embodiments, the device may also include an incubation chamber may be arranged to receive a first predetermined amount of the soya milk, a first predetermined amount of a cow milk and a bacterium inoculation composition, and allowing incubation at 28 to 32 °C for 4 8 hours to produce a soya milk yogurt. In some embodiments, the system 100 may also include a whisking chamber may be arranged to receive a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream.
[00029] In some embodiments, the system 100 may also include a cheese making chamber may be arranged to receive a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend. The second cheese milk may be blended with a pre-set quantity of rennet culture and undergoes incubation at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend. The coagulated mass of the second cheese milk blend may be separated to produce a soya cheese.
[00030] In some embodiments, the method as claimed. Steps of mixing, into a whisking chamber, a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream. In some embodiments, the method as claimed. Steps of blending a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.
[00031] FIG. 2 is a flowchart that describes a method for preparing a soya based milk product, according to some embodiments of the present disclosure. In some embodiments, at 210, the method may include receiving a pre-determined quantity of soyabean into a soaking chamber, which may be arranged to store and maintain a water at a pre-set temperature. At 220, the method may include transferring the water socked soyabean between a brush bristles mounted driven rollers to remove outer skin of the soyabean. At 230, the method may include transferring the skin removed soyabeans into a grinding unit. At 240, the method may include grinding the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 –90 °C to produce a slurry. At 250, the method may include transferring the produced slurry to a filtration unit to separate a soya milk and a solid particulate matters. The soaking chamber may comprise a stirring mechanism to stir the soyabean within the water. In some embodiments, the method as claimed.
[00032] In some embodiments, steps of mixing, at a cheese making chamber, the second cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend. The coagulated mass of the second cheese milk blend may be separated to produce a soya cheese. 10 The method as claimed in claim 5, further comprising step of analysing a physicochemical parameter, a sensory attribute, and nutraceutical property of the soya milk.
[00033] The present disclosure relates to a novel procedure which may be employed to prepare soy milk products. The procedure may comprise multiple procedural steps which may be sequentially performed to acquire preferable or desirable yield of soymilk and products thereof. The procedure disclosed herein involved in the production of a soymilk, in qualitative organoleptic terms, a better product is produced and/or a product with an improved yield with respect to the protein content of the soybeans. In addition, using the procedure, according to the present disclosure, it is possible to obtain native proteins having beneficial effects. The soymilk may be standardized (may relate to, yet not restricted to the adjustment of fat and solids of soymilk or uniform fat/ milk-solid content), for producing soymilk products.
[00034] In an embodiment, soybean seeds (150g) may be cleaned and steeped in lukewarm water for 6-8 hours at room temperature (30°-32°C). The outer skin of soybean seeds can be removed, post steeping. In a next subsequent step, after the removal of outer skin the steeped soybeans can be grounded in grinding machine. The steeped soybeans can be grounded in presence of warm water. Yet another step performed to eliminate beany odor by heating the soymilk at 800 C in absence of air in the final product. Then milk may be strained and standardized for specific gravity and nutritional parameters. Standardized soymilk was use for the preparation of products.
[00035] In a tabulation given below, nutritional information of standardized soymilk may be tabularized. The tabulation as follows:
Parameter Content
Moisture content (88.80±0.36g/100ml)
Mineral ash (0.85±0.03g/100ml)
Crude fiber (1.06±0.02 g/100ml)
Crude fat (2.59±0.18g/100ml)
Protein (3.33±0.05g/100ml)
Carbohydrates (4.89±0.37g/100ml)
Iron (1.31±0.03mg/100ml)
Calcium (96.41±0.42mg/100ml)
Tannins (9.80±0.25mg/100ml)
Phytic acid (14.12±0.57 mg/100ml)
Trypsin inhibitor (0.20±0.02mg/100ml)
Oxalic acid (77.80±0.16 mg/100ml).

[00036] In an embodiment, physiochemical properties of soymilk can be illustrated. The physiochemical attributes of soymilk include pH (6.95±0.10), titratable acidity (0.06±0.02%), specific gravity (1.021±0.019), solid not fat (5.48±0.04%), total soluble solids (10.73±0.10 ° brix) and viscosity (1.18±0.04 cP).
[00037] In an embodiment, soy milk yoghurt may be produced by implication of homogenized and pasteurized milk. The soy milk yoghurt can be prepared by blending 80% soy milk and 20% cow’s milk. Yoghurt culture can be inoculated in the blended soymilk and incubated at 30°C temperature for standardized time.
[00038] Sensory attributes of soy milk yoghurt can be illustrated in following tabulation.

Parameter Values
Colour 8.70±0.48
Appearance 8.30±0.48
Flavour 8.00±0.66
Texture 8.50±0.52
Taste 8.70±0.48
Overall acceptability 8.80±0.42

[00039] Nutritional composition of soy milk yoghurt may include moisture (87.03±0.30g/100g), Mineral ash(0.40±0.01g/100g), crude Fiber (0.47±0.02 g/100g), Crude Fat (2.30±0.20g/100g), protein(3.84±0.12g/100g), Carbohydrate (5.96±0.40g/100g), Iron (1.20±0.05mg/100g), Calcium (78.80±0.36mg/100g).
[00040] In yet another embodiment, physiochemical properties of soy milk yoghurt can be illustrated. Physiochemical properties such as pH (3.80±0.04), Titratable Acidity (0.45±0.07%), Total Soluble Solids(9.80±0.18 °brix), Whey Separation(20.00±0.07%).
[00041] In an embodiment, the homogenized and pasteurized soy milk used to prepare soy milk ice cream. In order to acquire soymilk ice cream, 60% soy milk and 40% cow’s milk can be blended. Ice cream mix can be prepared by mixing milk blend, sugar, stabilizer and vanilla flavor.
[00042] Sensory attributes of soy milk yoghurt can be illustrated in following tabulation.
Parameter Values
Colour 7.30±0.67
Appearance 7.30±0.82
Flavour 6.50±0.52
Texture 7.50±0.70
Taste 7.00±0.66
Overall acceptability 7.70±0.48

[00043] In a tabulation given below, nutritional information of soy milk ice cream may be tabularized. The tabulation as follows:
Parameter Content
Moisture content (72.80±0.60g/100g)
Mineral ash (0.55±0.02g/100g)
Crude fiber (0.31±0.01 g/100g)
Crude fat (3.22±0.15g/100g)
Protein (9.67±0.30g/100g)
Carbohydrates (14.11±0.97g/100g)
Iron (0.43±0.11mg/100g)
Calcium (117.0±0.70mg/100g)

[00044] In an embodiment, physiochemical properties of soy milk ice cream can include pH at 7.20±0.12, Titratable Acidity at (0.52±0.01%), Viscosity (19.03±0.10 cP), Total Solid Content (13.85±0.08%), Overrun Measurement (6.36±0.31%).
[00045] In an embodiment, soy milk paneer may be acquired by blending of soy milk (60%) and cow’s milk (40%). Paneer may be prepared by direct acidification of milk at 85°C temperature with 10% citric acid solution. Coagulated protein can be strained and pressed to give the shape to the paneer and then product was cooled 4°C.
[00046] Sensory attributes of soy milk paneer can be illustrated in following tabulation.
Parameter Values
Colour 7.70±0.48
Appearance 8.40±0.51
Flavour 7.20±0.63
Texture 8.70±0.48
Taste 7.40±0.51
Overall acceptability 7.40±0.51
Mouthfeel 8.50±0.52
Chewiness 8.70±0.42
[00047] For example, a soaking chamber may be set up to take in a certain amount of soyabean, as part of a system for making a soya-based milk product, according to an embodiment of the present disclosure. The soaking chamber may be set up to keep water at a constant temperature in some implementations. Soybeans may be soaked in water, and in certain versions of the soaking chamber, the water can be stirred.
[00048] The outer skin of the soy bean may be removed in certain implementations by arranging brush bristles attached powered rollers to accept the water socked soyabean. In certain implementations, the soyabeans with their skins removed are fed into a grinding machine, where they are processed into a slurry by being ground together with a suitable amount of warm water at a 75 - 90 C. A filtering device may be set up in certain embodiments to remove solid particles and soy milk from the resulting slurry.
[00049] Soy milk yoghurt may be made in certain embodiments of the device by placing the soy milk, cow milk, and bacterial inoculation material into an incubation chamber and incubating the mixture at 28°C to 32°C for 4–8 hours. Depending on the design, the system may have a whisking chamber that takes in a second quantity of soya milk, a second quantity of cow milk, a first quantity of sugar, a stabiliser, and a flavour to create an ice-cream pre-mix that, once frozen, yields a soy milk ice-cream.
[00050] A cheese-making chamber, in certain implementations, is provided to combine a third of the soy milk and a third of the cow milk that has been generated to create a first cheese milk blend, which is then homogenised and pasteurised to create a second cheese milk blend. To coagulate the second cheese milk blend, it may be mixed with a certain amount of rennet culture and then incubated at a predetermined temperature and time. Soya cheese may be created by separating the coagulated bulk of the second cheese milk mix.
[00051] Mixing a second quantity of soya milk, a second quantity of cow milk, a first quantity of sugar, a stabiliser, and a flavour into a whisking chamber is one possible implementation of the claimed process; this mixture is then frozen to create soya milk ice cream. The technique as claimed may include mixing a third quantity of the generated soya milk with a third quantity of cow milk to form a first cheese milk blend, which is then homogenised and pasteurised to produce a second cheese milk blend.
[00052] In certain implementations, a soya-based milk product is prepared by placing a measured amount of soyabean in a soaking chamber that is equipped to retain and keep water at a predetermined temperature. The soyabean in the water may be agitated in certain versions of the soaking chamber.
[00053] The outer skin of the soyabean may be removed in certain embodiments by passing the soyabeans, which have been soaked in water, between brush bristles placed on driven rollers. In certain embodiments, the soy beans with their skins removed are then placed in a grinder. In certain embodiments, soyabeans with their skins removed are ground with a suitable amount of warm water at a temperature between 75 and 90 degrees Celsius to create a slurry. Transferring the slurry to a filtering machine to separate the soy milk and solid particle materials is also possible in certain embodiments. The technique as claimed may include combining the soy milk with a cow milk and bacteria inoculation composition in a first specified quantity, placing the mixture into an incubation chamber, and incubating the mixture at 28 to 32 °C for 4 -8 hours.
[00054] For example, in certain implementations, the method of may further include the steps of combining the second cheese milk blend with a pre-set amount of rennet culture at a cheese production chamber and incubating the mixture under pre-stet conditions for a pre-set time duration. Soya cheese may be created by separating the coagulated bulk of the second cheese milk mix. Soy milk's physicochemical parameter, sensory attribute, and nutraceutical property may all be analysed in certain embodiments of the process described in present disclosure.
[00055] A possible application of the present disclosure is a method for producing a soy milk alternative. Depending on the size of the system, the soy beans will soak in a container that can hold a certain volume. In certain configurations, the soaking chamber is built to store water at a constant, predetermined temperature. The soyabean might be stirred in the water while it soaks in the soaking chamber in various configurations. The outer skin of the soyabean may be removed in certain implementations by positioning the brush bristles placed on the driven rollers in a manner that accepts the soyabean after it has been soaked in water. Furthermore, embodiments may include a grinding unit that is intended to take the skin-removed soyabeans and grind the skin-removed soyabeans in the presence of an acceptable quantity of warm water at a temperature between 75 and 90 degrees Celsius to generate a slurry.
[00056] Further, while operations are depicted in a particular order, this should not be understood as requiring that such operations be performed in the particular order shown or in sequential order, or that all illustrated operations be performed, to achieve desirable results. In certain circumstances, multitasking and parallel processing may be advantageous. Likewise, while several specific implementation details are contained in the above discussions, these should not be construed as limitations on the scope of the subject matter described herein, but rather as descriptions of features that may be specific to particular embodiments. Certain features that are described in this specification in the context of separate embodiments can also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable sub-combination. Moreover, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination can in some cases be excised from the combination, and the claimed combination may be directed to a sub-combination or variation of a sub-combination.

Claims
I/We claims:
1. A system for preparing a soya based milk product comprising:
a soaking chamber is arranged to receive a pre-determined quantity of soyabean wherein the soaking chamber is arranged to store and maintain a water at a pre-set temperature, wherein the soaking chamber comprises a stirring mechanism to stir the soyabean within the water;
the brush bristles mounted driven rollers is arranged to receive the water socked soyabean to remove outer skin of the soyabean;
a grinding unit is arranged to receive the skin removed soyabeans and grind the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry; and
a filtration unit is arranged to separate a soya milk and solid particulate matters from the produced slurry.

2. The device of claim 1, further comprising an incubation chamber is arranged to receive a first predetermined amount of the soya milk, a first predetermined amount of a cow milk and a bacterium inoculation composition and allowing incubation at 28 to 32 °C for 4 8 hours to produce a soya milk yogurt.

3. The system of claim 1, further comprising a whisking chamber is arranged to receive a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream

4. The system of claim 1, further comprising a cheese making chamber is arranged to receive a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend, wherein the second cheese milk is blended with a pre-set quantity of rennet culture and undergoes incubation at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

5. A method for preparing a soya based milk product, the method comprising: receiving a pre-determined quantity of soyabean into a soaking chamber, which is arranged to store and maintain a water at a pre-set temperature, wherein the soaking chamber comprises a stirring mechanism to stir the soyabean within the water; transferring the water socked soyabean between a brush bristles mounted driven rollers to remove outer skin of the soyabean; transferring the skin removed soyabeans into a grinding unit; grinding the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry; and transferring the produced slurry to a filtration unit to separate a soya milk and a solid particulate matters.

6. The method as claimed in claim 5, further comprising step of mixing a first predetermined amount of the soya milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a soya milk yogurt.

7. The method as claimed in claim 1, further comprising steps of mixing, into a whisking chamber, a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream.

8. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.

9. The method as claimed in claim8, further comprising steps of mixing, at a cheese making chamber, the second cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

10 The method as claimed in claim 5, further comprising step of analysing a physicochemical parameter, a sensory attribute, and nutraceutical property of the soya milk.

SYSTEM TO PRODUCE SYSTEM FOR PREPARING A SOYA-BASED MILK PRODUCT
Abstract
Embodiments of the present disclosure may include a system for preparing a soya based milk product including a soaking chamber may be arranged to receive a pre-determined quantity of soyabean. In some embodiments, the soaking chamber may be arranged to store and maintain a water at a pre-set temperature. In some embodiments, the soaking chamber may include a stirring mechanism to stir the soyabean within the water. In some embodiments, the brush bristles mounted driven rollers may be arranged to receive the water socked soyabean to remove outer skin of the soyabean. Embodiments may also include a grinding unit may be arranged to receive the skin removed soyabeans and grind the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry.

I/We claims:

1. A system for preparing a soya based milk product comprising:
a soaking chamber is arranged to receive a pre-determined quantity of soyabean wherein the soaking chamber is arranged to store and maintain a water at a pre-set temperature, wherein the soaking chamber comprises a stirring mechanism to stir the soyabean within the water;
the brush bristles mounted driven rollers is arranged to receive the water socked soyabean to remove outer skin of the soyabean;
a grinding unit is arranged to receive the skin removed soyabeans and grind the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry; and
a filtration unit is arranged to separate a soya milk and solid particulate matters from the produced slurry.

2. The device of claim 1, further comprising an incubation chamber is arranged to receive a first predetermined amount of the soya milk, a first predetermined amount of a cow milk and a bacterium inoculation composition and allowing incubation at 28 to 32 °C for 4 8 hours to produce a soya milk yogurt.

3. The system of claim 1, further comprising a whisking chamber is arranged to receive a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream

4. The system of claim 1, further comprising a cheese making chamber is arranged to receive a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend, wherein the second cheese milk is blended with a pre-set quantity of rennet culture and undergoes incubation at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

5. A method for preparing a soya based milk product, the method comprising: receiving a pre-determined quantity of soyabean into a soaking chamber, which is arranged to store and maintain a water at a pre-set temperature, wherein the soaking chamber comprises a stirring mechanism to stir the soyabean within the water; transferring the water socked soyabean between a brush bristles mounted driven rollers to remove outer skin of the soyabean; transferring the skin removed soyabeans into a grinding unit; grinding the skin removed soyabeans in presence of a sufficient quantity of warm water at a 75 – 90 °C to produce a slurry; and transferring the produced slurry to a filtration unit to separate a soya milk and a solid particulate matters.

6. The method as claimed in claim 5, further comprising step of mixing a first predetermined amount of the soya milk with a first predetermined amount of a cow milk and a bacterium inoculation composition into an incubation chamber, and allowing incubation at 28 to 32 °C for 4 – 8 hours to produce a soya milk yogurt.

7. The method as claimed in claim 1, further comprising steps of mixing, into a whisking chamber, a second amount of soya milk, a second amount of cow milk, a first quantity of sugar, a stabilizer and a flavour to produce an ice-cream pre-mix, which undergoes freezing to produce a soya milk ice-cream.

8. The method as claimed in claim 1, further comprising steps of blending a third quantity of the produced soya milk with a third amount of cow milk to produce a first cheese milk blend, which undergoes homogenization and pasteurization to produce a second cheese milk blend.

9. The method as claimed in claim8, further comprising steps of mixing, at a cheese making chamber, the second cheese milk blend with a pre-set quantity of rennet culture, incubating at pre-stet condition and a pre-set time duration to coagulate the second cheese milk blend, wherein the coagulated mass of the second cheese milk blend is separated to produce a soya cheese.

10 The method as claimed in claim 5, further comprising step of analysing a physicochemical parameter, a sensory attribute, and nutraceutical property of the soya milk.