PROSOYA - Soymilk Technology, Soya Milk Equipment, Soy Beverage & Soya Foods Development

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	SOLUTIONS AT YOUR FINGERTIPS ProSoya proudly offers leading edge technology and quality equipment at reasonable prices. Whether you need a small piece of equipment or large scale turnkey plant we have the know-how and experience to satisfy the most discriminating customer. THE PROSOYA ADVANTAGE The ProSoya Process produces a smooth, neutral tasting, nutritionally superior extract. Provides a flexible base for a variety of great tasting formulations to give competitive advantages. Extracts more protein without oxydation and denaturing prior to or during grinding process. No oxidation means that there is no problem in formulating low pH juice-soy, carbonated and cultured products. Can be spray dried with solubility similar to skim milk powder and 50% more protein.
	SOYMILK SYSTEMS ASC 50 Produces 50 liters per hour of soymilk base at about 8% solids or up to 75 L/H of soy beverages at 2.5% protein in a tabletop batch configuration. It comprises an insulated and jacketed pressure vessel, an airless soybean grinder, and a centrifugal filter press. The machine can also be used as a batch pasteurizer, a yogurt maker, a beverage formulation unit, and a retort. Options include tofu box with pneumatic press, vacuum deodorizer, electric or fuel-fired boiler, and accessories. The system is ideally suited for small commercial operators, hospitals, restaurants, schools, etc. It is also, suitable as a laboratory scale system for large producers.
	VS 200 Produces 200 to 250 L/H of soymilk base at 8% solids or up to 300 L/H of soy beverages in a compact skid mounted configuration. Includes vacuum deodorization and one stage centrifuge. This system has been developed for those who wish to produce soy beverages and foods using ProSoya's process without paying production royalties and for whom the smaller ProSoya system is inadequate. Also suitable as a pilot scale system for large producers. Features A truly continuous system similar in design to VS1000 and larger systems at a fraction of their cost, that can be used as a production as well as a pilot plant. Uses ProSoya’s patented “airless cold grinding” technology. Buil-in CIP capability All skid mounted stainless steel construction for quick commissioning Benefits Easy to install, operate, clean, and maintain Produces a non-beany soymilk base with smooth mouthfeel, excellent protein yield, and high functionality ProSoya soymilk does not leave a chalky mouthfeel or bitter aftertaste present with most processing methods The soymilk base makes excellent beverages, yogurt, ice cream, tofu, etc. No chemical treatment or additives Uses any quality of soybean without de-hulling and still makes an excellent soymilk base Okara, the fibrous byproduct, is a good source of dietary fiber in human foods and animal feeds.
	VS1000-4000 These continuous systems have been replaced with the AVS1000-10000 systems described below. However, the VS1000 and VS2000 are still being offered in basic configuration, with the option of okara rewash for higher yield, to those on tight budget and willing to carryout certain operations manually.
	AVS 1000/2000/4000/8000/10000/20000 Produce 1,000, 2,000, 4,000, 8,000, 10,000 and 20,000 L/H of soymilk base at 10% solids or up to 40,000 L/H of soy beverages. These are the most advanced continuous production system with truly continuous soybean soaking system. They provide real-time monitoring of soymilk yield to maximize it by optimizing operating parameters. They are suitable for integration with large-scale aseptic and pasteurized product packaging lines and for making spray dried soymilk powder. The systems are shipped mounted on one or more skids depending upon the size of the plant and options desired. Larger system can be custom designed and built. There is a very low installation and commissioning cost for these systems. Operations and maintenance is simple and requires minimum training of personnel. Special systems are offered for making soymilk base with solids up to 15% and higher concentration, and for making only the soymilk powder. Features All ProSoya’s large continuous systems are designed, fabricated and automated to operate optimally at their rated capacities. Real time yield measurement for process optimization Two-stage cooking allows soymilk base functionality control depending on down-steam processing. Soymilk base is high-pressure homogenized immediately after produced for improved stability during storage and downstream processing. Includes a number of process and equipment patents including the “airless cold grinding” technology. Process parameter display and controls automated using large display panels and touch screen inputs, and remote security protected access capabilities. Most process components and vessels mounted on SS skids and system pre-tested before shipping for quick installation and commissioning. Benefits Easy to operate, clean, and maintain. Produces a non-beany soymilk base with smooth mouthfeel, excellent protein yield, and high functionality. ProSoya soymilk does not leave a chalky mouthfeel or bitter aftertaste present with most processing methods. The soymilk base makes excellent beverages, yogurt, ice cream, tofu, etc. The soymilk base can also be concentrated and spray-dried to produce a soymilk powder with high solubility and dispensability in water. No chemical treatment or additives. Uses any good quality soybean without de-hulling and still makes an excellent soymilk base. Okara, the fibrous byproduct, is a good source of dietary fiber in human foods and animal feeds.
	OTHER EQUIPMENT TOFU PRODUCTION Every thing you need to produce tofu ranging from small manual equipment to large continuous curding and forming system (patented) in all stainless steel and sanitary design. Tofu Boxes Made in knock down four piece configuration, these tofu boxes of proprietary design are available in two sizes: 8" x 12" and 12" x 18". Tofu can be pressed to any desired height up to 3". Tofu boxes have highly sanitary design - all stainless steel. Pressing Tables Made entirely in stainless steel, these tables are sanitary in design. A standard table has three pressing stations equipped with air presses. Air presses swivel around a stainless steel column for easy handling of tofu boxes under the presses. Height of each press is also adjustable to facilitate stacking of tofu boxes. Cooling Tanks Fabricated in stainless steel, these tanks have polished welds and rounded edges and corners to meet sanitary design standards. Water flow is such that maximum cooling is achieved with minimum water flow. The standard tanks size is 36" x 24" x 16". However, cooling tanks can be custom built in any size and capacity. ConTofu ConTofu is a patented tofu curding system suitable for producing a variety of tofu curds. It has a continuous curdling system that heats or cools soymilk continuously to the curdling temperature, injects the coagulant in the gently flowing soymilk through a holding tube, and then partially removes the whey. The curd is now ready to direct to the tofu forming boxes and pressed Tofu curd is produced in this sanitary stainless steel system untouched by human hand. Ask for our VCT system that integrate soymilk and tofu curd making in a single continuous set up starting from soybeans. Available in capacities ranging from processing 100 - 600 kg of dry soybeans per hour. Smaller and larger systems can also be built. SOY-YOGURT PRODUCTION From formulation and pasteurization of soymilk to mixing and incubating it with culture to packaging it, ProSoya has it all. Made with North American dairy sanitary standards, the equipment is available in all sizes. And ProSoya has a proprietary bacterial culture that makes great tasting soy-yogurt. Set Style Soy-Yogurt Systems In these systems the soymilk is first pasteurized and then cooled. ProSoya's proprietary culture and other ingredients are then added and well mixed. The cultured milk is then packed and sealed in appropriate containers. The containers are placed in an incubation chamber or room for 4 to 5 hours during which time the soy-yogurt sets in-situ. For "fruit at the bottom" type of product the desired fruits, duly processed, are placed in the bottom of the containers before filling in the cultured milk. After the setting time the containers are moved to a cold room. The equipment supplied for production of this type of soy-yogurt comprises a jacketed/insulated agitated tank of appropriate capacity. Two such vessels may be supplied for larger production facilities. The agitating and heating arrangements are designed so as to avoid protein burn-on and for intimate mixing of the culture. The filling/sealing and incubation facilities are not normally within the scope of supplies. Stirred and Drinkable Soy-Yogurt Systems The operation of these systems is similar to that of set style yogurt except that after mixing of the culture the agitation is stopped and the soymilk is allowed to set to yogurt in the vessel. After incubation is completed (8-10 hrs) the product is simultaneously cooled and stirred. After which it is withdrawn using a positive displacement pump and packaged. For drinkable yogurt the stirred yogurt is thinned to the required consistency by adding sterile water with agitation. Other ingredients may also be added at this stage. After packaging the soy-yogurt is stored in a cold room. The equipment for the production of this variety of yogurt is similar to that for the set-style yogurt except that the size and number of vessels required is larger and an additional chilled water tank and heat exchanger are needed. Soy-Yogurt Bacterial Culture This proprietary culture makes great tasting soy-yogurt and does not require the addition of sweetener for the curding process. If you have been repeatedly disappointed with the cultures for making soy-yogurt, you will be pleasantly surprised with ours. EQUIPMENT FOR UPGRADING ProSoya designs and manufactures equipment for upgrading existing soymilk and tofu production facilities, such as grinders, soaking tanks, vacuum flash deodorizers, centrifugal extractors, continuous curding and tofu pressing system, yogurt makers, okara conveyors, hydraulic bean conveyors, etc. Equipment for upgrading existing soymilk and tofu plants are available from ProSoya either as standard or custom manufactured equipment, including: extractors, bean conveying and soaking systems, steam injectors, continuous cookers and clarifiers. ProSoya has developed a whole range of equipment (many with issued or pending patents) for soymilk plants based on its own process. Some of this equipment is being offered to those interested in upgrading their facilities. Much of the equipment has applications in other industries as well. Continuous Heater This patented device developed specifically for ground soybean slurry uses steam to instantly heat the slurry to the desired temperature when the slurry is pumped through it under pressure. Continuous Heater Specifications (pdf file, 343KB) Continuous Cookers These are enclosed twin helical tubes of preset length to provide desired holding time for the slurry after it is heated. A back-pressure valve is included. CIP (Clean In Place) compatible. Continuous Cooker Specifications (pdf file, 374KB) EC200 Centrifuge This is a vertical shaft, single stage, self-desludging centrifuge for separating okara from soymilk. The capacity is suitable for producing up to 300 L/H of soymilk base. EC200 Centrifuge Specifications (pdf file, 379KB) EC1000/2000 Twin Centrifuges Used for extracting soymilk from cooked soya slurry and simultaneously for washing okara to obtain thin soymilk for grinding soybeans instead of water. Greatly improves soymilk yield. Capacities are suitable for 1000 L/H and 2000 L/H soymilk plants. EC1000/2000 Centrifuge Specifications (pdf file, 463KB) Okara Blowers Manufactured in different capacities, okara blowers convey okara to 30 m or larger distances. Okara Blowers Specifications (pdf file, 366KB) Continuous Soaking Tanks Based on a patent, these are available in two configurations. They are suitable for continuously soaking beans from 100 kg/H to 800 kg/H. Soaked beans are hydraulically delivered to the desired location. Continuous Soaking Tanks Specifications (pdf file, 423KB) Hydraulic Bean Conveyors Used for conveying dry soybeans from hopper at the ground level to soaking tank inlet at any height. In the conveying process, the beans are thoroughly cleaned by water turbulence. Hydraulic Bean Conveyors Specifications (pdf file, 380KB) Vacuum Deodorizers Vacuum flash tanks complete with condenser and vacuum pumps are manufactured and offered in various capacities. These remove residual off-flavours when producing non-beany soymilk. Not effective on traditional beany soymilk. Vacuum Deodorizers Specifications (pdf file, 419KB) Reverse Centrifugal Clarifiers Patented design that removes fine okara particles from the soymilk by forcing the milk to flow in a direction opposite to the centrifugal force driving the okara particles. Available in two capacities. Soymilk Cooling Towers This equipment is developed to evaporatively cool 143° C soymilk to below 4° C without a surface heat exchanger ever contacting the soymilk. This reduces off-flavours to a minimum and concentrates the soymilk to help save on shipping costs.