CN101346069B - Soymilk and process for producing the same - Google Patents
Soymilk and process for producing the same Download PDFInfo
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- CN101346069B CN101346069B CN2006800468388A CN200680046838A CN101346069B CN 101346069 B CN101346069 B CN 101346069B CN 2006800468388 A CN2006800468388 A CN 2006800468388A CN 200680046838 A CN200680046838 A CN 200680046838A CN 101346069 B CN101346069 B CN 101346069B
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- soya
- bean milk
- glutamic acid
- acid content
- germination
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0618—Glutamic acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
- A23V2250/21172—Soy Isoflavones, daidzein, genistein
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
It is intended to provide a soymilk which contains a certain amount or more of Gamma-aminobutyric acid as a nutrition, and further, has a rich flavor, a light taste and a good taste, and a process for producing the same. In the soymilk of the invention, the content of Gamma-aminobutyric acid is 13 mg or more per 12.5 g of solid content and the content of glutamic acid is 13 mg or more per 12.5 g of solid content. Consequently, the soymilk has a high nutritional value, a rich flavor, a light taste and a good taste. Further, the soymilk is produced by using germinated soybeans as a raw material and maintaining a mixture of a ground matter of the germinated soybeans and water or a solution obtained by removing water-insoluble components from the mixture at a predetermined temperature for a predetermined period of time such that the content of Gamma-aminobutyric acid is 13 mg or more and the content of glutamic acid is 13 mg or more per 12.5 g of solid content in the germinated soybeans, and then conducting an enzyme-inactivation treatment to inactivate an enzyme.
Description
Technical field
The present invention relates to a kind of soya-bean milk and manufacture method thereof, particularly relate to a kind of alpha-aminobutyric acid content height, have abundant nutritive value and sapid soya-bean milk and manufacture method thereof.
Background technology
Soya-bean milk is that raw material as the bean curd and the skin of soya-bean milk uses in Japan since ancient times, contains most of composition of soybean.Even and milk relatively, the nutritive value of soya-bean milk is not only not poor, and confirmed that in recent years soya-bean milk is effective to the habits and customs disease, and not only also all receive publicity in Japan but also in other countries, directly drink for the consumer as functional food (functionalfood) recently.
In addition, in recent years along with the popularizing of preventive medicine knowledge, had a lot of people attempt health status before ill or sub-health state prophylactically absorb have physiologically active from natural food to keep fit.For example, the GABA that contains in the germinated cerals such as sprouted unpolished rice etc. (below, also be called GABA) have suppress increased blood pressure, promote the brain metabolism, improve cerebrovas-cularaccident various symptoms, improve the various disease conditions that excuse portion wound causes and improve various effects such as disease of muscular dystrophy, and confirmed GABA aspect security without a doubt.Therefore, because GABA has above-mentioned effect, so it in multiple disease, is particularly improved constantly with the closely bound up hypertensive treatment of habits and customs disease, the expectation of preventive effect aspect, the method for GABA is absorbed in research in daily life just widely at present.
Its result for example shown in patent documentation 1, has developed the high soybean processed foods of alpha-aminobutyric acid content.Disclosing described soybean processed foods in this patent is in the presence of protein decomposition enzyme, keep being immersed in the soybean in the water and after grinding, thereby alpha-aminobutyric acid content is risen to food more than the 10mg/ weight in wet base 100g, if and general soybean processed foods absorbs in the same manner, the then effect of performance adjustment physical function significantly, this work act as representative in order to the inhibition increased blood pressure as GABA script effect; In addition, by keeping beans to stick with paste existing under the state of protein decomposition enzyme, the raw material that generates GABA is glutamic acid and the content of GABA is increased just; In addition, amino acid is delicious composition, can utilize protein decomposition enzyme to make its increase etc.
In addition, up to now,, developed the method that soybean after a kind of use is taken root is made soya-bean milk in order to obtain the soya-bean milk that vitamin C is abundant and digest and assimilate easily; And, improve taste in order to increase glutamic acid or sucrose, for example shown in patent documentation 2, developing a kind of is the manufacture method of the soybean processed foods of raw material with the soybean that carries out under given conditions after the germination treatment.
In addition, in soybean, contain the isoflavones that a kind of and estrogen have similar action.Known described isoflavones is the nutritional labeling with effects such as prevention of osteoporosis disease, climacteric obstacles.For example shown in patent documentation 3, propositions such as the inventor are a kind of to be adjusted the proportioning of GABA in the beans and isoflavones and has high nutritive value, sapid germination treatment beans and be the beans processed food of raw material with described beans.
Yet, in patent documentation 1, keep beans to stick with paste existing under the state of protein decomposition enzyme, decomposing protein and generate the free amino acid of glutamic acid etc.; On the other hand, because GABA generates by glutamic acid, so GABA increases when too many, the delicious composition just content of glutamic acid just reduces, and then the delicious degree of soya-bean milk just can reduce.To this, also unexposed in the patent documentation 1 about adjusting because of GABA increases the too many glutamic acid minimizing that causes, make strong, tasty and refreshing, the delicious soya-bean milk of taste.In addition, the content that also can't make GABA and glutamic acid is specific amount and delicious soya-bean milk.
In addition, in patent documentation 2, disclose by prolonging the germination treatment time, increase the content of sugar such as amino acid whose content such as glutamic acid in the soya-bean milk or sucrose, improve taste, but do not strengthen the alpha-aminobutyric acid content in the soya-bean milk, and neither when strengthening alpha-aminobutyric acid content, be adjusted, be made delicious soya-bean milk the minimizing of glutamic acid.
In addition, though in patent documentation 3, disclose the content that the proportioning of GABA and isoflavones is adjusted, but not about the increase and decrease of glutamic acid content or the record of conservation condition, neither when strengthening alpha-aminobutyric acid content, be adjusted in addition, be made delicious soya-bean milk the minimizing of glutamic acid.
As mentioned above, though carried out strengthening the GABA in the soya-bean milk or the research and development of glutamic acid, but up to now not research in the content that increases GABA to delicious composition the minimizing of glutamic acid just adjusted, make as the GABA of nutritive value with as the glutamic acid of delicious composition all to have to a certain degree above content, and the manufacture method of delicious soya-bean milk.
On the other hand, most of soya-bean milk of on market, selling at present, the equal not enough 10mg/125ml of alpha-aminobutyric acid content, because must absorbing, GABA could effectively produce 10～20mg/ day to suppress the adjustment physical function effect etc. that increased blood pressure is representative, so need drink a large amount of soya-bean milk, be not good enough as a kind of nutraceutical that is easy to drink and is of high nutritive value.Therefore, alpha-aminobutyric acid content height not at present, and the delicious soya-bean milk that averages out with glutamic acid content.
The present invention's purpose is to provide a kind of GABA with nutritive value more than certain content, and strong, tasty and refreshing, delicious soya-bean milk and the manufacture method thereof of taste.
[patent documentation 1] Japan Patent spy opens the 2002-45198 communique
[patent documentation 2] Japanese patent laid-open 11-123060 communique
No. 05/004633 brochure of [patent documentation 1] international publication text
Summary of the invention
Present inventors etc. are artificial to be addressed the above problem and has carried out making great efforts research, found that and for example use the soybean of having strengthened GABA and glutamic acid through germination treatment, crushed material is made in described germination treatment soybean pulverizing, mixed liquor with described crushed material and water, perhaps from described mixed liquor, remove the solution behind the water insoluble active ingredient, in set point of temperature, keep under the time conditions, adjust the content of GABA and glutamic acid, make with this and to contain a certain amount of above GABA with nutritive value, and taste is strong, tasty and refreshing, delicious soya-bean milk, and finish the present invention.
More specifically, the invention provides following product or method.
(1) a kind of soya-bean milk is characterized in that: the alpha-aminobutyric acid content from soya-bean milk is to contain more than the 13mg in every 12.5g solid constituent, and is to contain more than the 13mg in every 12.5g solid constituent from the glutamic acid content of soya-bean milk.
Because the alpha-aminobutyric acid content in the soya-bean milk of the present invention is to contain more than the 13mg in every 12.5g solid constituent, so can absorb the daily intake GABA of (10～20mg/ day) in daily life, it is the functions such as adjustment physical function effect of representative that described GABA has to suppress increased blood pressure, and described daily intake is meant the intake of multiple uncomfortable, disease such as effective prevention or alleviating hypertension etc.In addition, because the content of glutamic acid is to contain more than the 13mg in every 12.5g solid constituent,, be subjected to demander welcome and helpful so can obtain strong, tasty and refreshing, the delicious soya-bean milk of taste.Infer that one of its reason has delicious food for glutamic acid, and have the effect of the bitter taste of covering isoflavones.
So-called " from soya-bean milk " is meant and do not add the GABA (glutamic acid) or the content of the GABA (glutamic acid) so that to increase GABA (glutamic acid) content be the material of purpose from the outside.In other words, the content that just refers to the GABA (glutamic acid) that in the content of the GABA (glutamic acid) that the soya-bean milk raw material just contains in the soybean or manufacturing process, generates by soybean component at soya-bean milk.
Wherein, in order to cover effective amount of glutamic acid from the bitter principle of isoflavones, be meant according to the suit amount set of isoflavones amount, it for example can be more than 1/4 of isoflavones amount in the solid constituent, being preferably the amount more than 1/3, more specifically is exactly to contain the above glutamic acid of 13mg in the every 12.5g solid constituent in the soya-bean milk.And the glutamic acid content in the soya-bean milk for example can be more than 0.25, to be preferably more than 0.3 with the ratio of isoflavone content (glutamic acid content/isoflavone content).
Soya-bean milk of the present invention is to be raw material with the germinated soybean, remove the solution behind the water insoluble active ingredient with the mixed liquor of the crushed material of described soybean and water or from described mixed liquor, under set point of temperature, keep the stipulated time, GABA is increased, in glutamic acid content is every 12.5g solid constituent of soya-bean milk, contain then and carry out enzyme deactivation under the state more than the 13mg and handle and make.
In addition, as described later shown in the embodiment, when using general soybean (not carrying out the soybean of germination treatment) to make soya-bean milk with general method, can't make alpha-aminobutyric acid content and glutamic acid content and in every 12.5g solid constituent of soya-bean milk, all reach soya-bean milk more than the 13mg, but in the present invention, alpha-aminobutyric acid content and glutamic acid content all reach more than the 13mg in every 12.5g solid constituent of soya-bean milk, therefore can provide a kind of have useful effect and sapid soya-bean milk.
Can infer that this also is because soybean is implemented the germination treatment operation, make glutamic acid content be increased to certain more than, the enzyme in the soybean increases or activate simultaneously.
(2) as (1) described soya-bean milk, wherein said soya-bean milk is to be the germination soya-bean milk of raw material with the germination treatment soybean.
By using the germination treatment soybean to be raw material, can easily obtain a kind of soya-bean milk, its alpha-aminobutyric acid content contains more than the 13mg in every 12.5g solid constituent, and glutamic acid content contains more than the 13mg in every 12.5g solid constituent; And can access a kind of soya-bean milk, wherein contain the above GABA of certain content, and taste be strong, tasty and refreshing, delicious with nutritive value.
(3) as (1) or (2) described soya-bean milk, the glutamic acid content in the wherein said soya-bean milk is more than 0.25 with the ratio of isoflavone content (glutamic acid content/isoflavone content).
Glutamic acid content in the soya-bean milk of the present invention is more than 0.25 with the ratio of isoflavone content (glutamic acid content/isoflavone content), therefore can cover the bitter taste from isoflavones, makes delicious soya-bean milk, welcome by demander.
(4) a kind of food, it is to use the food of making as each described soya-bean milk in (1) to (3).
Therefore food of the present invention has used each described soya-bean milk in above-mentioned (1) to (3), becomes to have to suppress adjustment physical function effect etc. and the tasty food that increased blood pressure is representative.
(5) a kind of is the manufacture method of the germination soya-bean milk of raw material with the germination treatment soybean, has following operation: keep operation, described operation is under the state of the mixed liquor of crushed material of described germination treatment soybean and water, or under the state of the solution after from described mixed liquor, removing water insoluble active ingredient, or under the assembled state of the state of the state of described mixed liquor and described solution, keep official hour under the temperature of regulation, it is above and glutamic acid content is become more than the 13mg to make alpha-aminobutyric acid content in every 12.5g solid constituent of described germination soya-bean milk become 13mg; And the enzyme deactivation treatment process, described operation is to make enzyme deactivation after described maintenance operation.
With the germination treatment soybean is raw material, remove the solution behind the water insoluble active ingredient with the mixed liquor of the crushed material of described soybean and water or from described mixed liquor, under the state of the mixed liquor of the crushed material of described germination treatment soybean and water or under the state of the solution after from described mixed liquor, removing water insoluble active ingredient or under the assembled state at the state of the state of described mixed liquor and described solution, under the temperature of regulation, keep official hour, generate GABA from glutamic acid thus, and GABA is increased.On the other hand, though glutamic acid content reduces, but by in the every 12.5g solid constituent of alpha-aminobutyric acid content, containing more than the 13mg at soya-bean milk, and glutamic acid content contains in every 12.5g solid constituent of soya-bean milk and carries out enzyme deactivation under the state more than the 13mg and handle, can end to generate GABA from glutamic acid, so in the soya-bean milk that makes, GABA and glutamic acid all can contain more than the 13mg in every 12.5g solid constituent of soya-bean milk.Therefore, drink every day about 125ml, just can absorb suppress increased blood pressure etc. healthy aspect the effective GABA of amount, be useful.
Use general soybean (not carrying out the soybean of germination treatment) when making soya-bean milk with general method, the alpha-aminobutyric acid content and the glutamic acid content that can't make in every 12.5g solid constituent all reach the above soya-bean milk of 13mg, perhaps be very difficult to make, but, just can reappearance well and stably produce alpha-aminobutyric acid content and glutamic acid content in every 12.5g solid constituent and all reach soya-bean milk more than the 13mg if utilize manufacture method of the present invention.
Wherein, the maintenance operation among the present invention can be any in the following operation: keep or keep under the state of the solution of removing water insoluble active ingredient from described mixed liquor under the state of the mixed liquor of the crushed material of germination treatment soybean and water or with mixed liquor and the combination of solution two states and keep.In addition, the combination of mixed liquor and solution two states, for example test shown in the example 6 as described later, be meant and under the state of bean or pea being put in the warm water, stir 15 minutes (more than be under the mixed liquor state maintenance), remove bean dregs thereafter, the liquid that obtains is kept 45 minutes (more than be under solution state maintenance), kept altogether 60 minutes.
(6) as the manufacture method of (5) described germination soya-bean milk, wherein said maintenance operation is to keep below 60 ℃ more than 10 ℃ more than 0.5 hour below 9 hours.
According to the present invention, with the germination treatment soybean is raw material, with the mixed liquor of the crushed material of described soybean and water or from described mixed liquor, remove the solution of water insoluble active ingredient, with the temperature below 60 ℃ more than 15 ℃, keep more than 0.5 hour below 9 hours, can stably produce GABA and glutamic acid thus and in every 12.5g solid constituent, all reach germination soya-bean milk more than the 13mg at the content of soya-bean milk.
(7) a kind of manufacture method of the soya-bean milk that germinates, it is to be the manufacture method of the germination soya-bean milk of raw material with the germination treatment soybean, this method has the maintenance operation, described operation is under the state of the mixed liquor of crushed material of described germination treatment soybean and water, or under the state of the solution after from described mixed liquor, removing water insoluble active ingredient, or under the assembled state of the state of the state of described mixed liquor and described solution, before enzyme deactivation is handled, according to the x axle be temperature (℃), the y axle be the time (minute) reference axis in keep by the temperature and time condition in the scope that curve surrounded of following formula (1) and formula (2).
y＝0.43x
2-39x+1100(1)
y＝0.061x
2-5.9x+160(2)
Formula (1) is to be illustrated in the above-mentioned maintenance operation, glutamic acid content reduces to the retention time contained in every 12.5g solid constituent of soya-bean milk till the 13mg and the relation curve between temperature, if be positioned at temperature, the time of described curve below,, glutamic acid content contains more than the 13mg just can reaching in every 12.5g solid constituent of soya-bean milk.In addition, formula (2) is that the expression alpha-aminobutyric acid content is increased to the retention time contained in every 12.5g solid constituent of soya-bean milk till the 13mg and the relation curve between temperature, if be positioned at temperature, the time of the top of described curve,, alpha-aminobutyric acid content contains more than the 13mg just can reaching in every 12.5g solid constituent of soya-bean milk.Therefore, if formula (1) and interior temperature, retention time of the scope that curve surrounded of formula (2), then can obtain alpha-aminobutyric acid content and in every 12.5g solid constituent of soya-bean milk, contain more than the 13mg, and glutamic acid content also contains the soya-bean milk more than the 13mg in every 12.5g solid constituent of soya-bean milk; Can produce the effect of various uncomfortable, disease with prevention, alleviating hypertension etc. etc., and strong, tasty and refreshing, the delicious soya-bean milk of taste.In addition, name a person for a particular job about this and in embodiment described later, described in detail.
(8) as the manufacture method of (7) described germination soya-bean milk, wherein said maintenance operation is to keep below 60 ℃ more than 10 ℃.
(9) as the manufacture method of each described germination soya-bean milk in (5) to (8), wherein in the described mixed liquor or described solution before described maintenance operation, the glutamic acid content of every 12.5g solid constituent is more than the 25mg.
(10) as the manufacture method of each described germination soya-bean milk in (5) to (8), it is characterized in that: the glutamic acid content in the described germination treatment soybean is to contain more than the 200mg in the dry soybean of every 100g.
In germination treatment soybean as raw material, when glutamic acid is the content that contains in the dry soybean of every 100g more than the 200mg, then, just can reach the glutamic acid that in every 12.5g solid constituent, contains more than the 25mg at the mixed liquor of the crushed material of described germination treatment soybean and water or from described mixed liquor, removing in the solution of water insoluble active ingredient.Therefore, in keeping operation,, make the content of GABA reach in every 12.5g solid constituent of soya-bean milk and contain more than the 13mg that glutamic acid still can contain more than the 13mg in every 12.5g solid constituent of soya-bean milk even generate GABA from glutamic acid.
At the mixed liquor of the crushed material of germination treatment soybean and water or from described mixed liquor, remove in the maintenance operation of solution of water insoluble active ingredient, though glutamic acid content reduces, but in described mixed liquor or solution, when glutamic acid contained 25mg in every 12.5g solid constituent, it was y=0.26x that glutamic acid reaches the retention time and the temperature that contain 13mg in every 12.5g solid constituent
2The relation of-24x+670.Wherein, y represent the retention time (minute), x be expression keep temperature (℃).
Therefore, in described mixed liquor or solution, when glutamic acid contains 25mg in every 12.5g solid constituent, can followingly represent.
A kind of manufacture method of the soya-bean milk that germinates, it is to be the manufacture method of the germination soya-bean milk of raw material with the germination treatment soybean, this method has the maintenance operation, described operation is under the state of the mixed liquor of crushed material of described germination treatment soybean and water, or under the state of the solution after from described mixed liquor, removing water insoluble active ingredient, or under the assembled state of the state of the state of described mixed liquor and described solution, before enzyme deactivation is handled, according to the x axle be temperature (℃), the y axle be the time (minute) reference axis in keep by the temperature and time condition in the scope that curve surrounded of following formula (3) and formula (2).
y＝0.26x
2-24x+670(3)
y＝0.061x
2-5.9x+160(2)
The computational methods of following simple declaration formula (3).In the minimizing curve of the glutamic acid of trying to achieve in an embodiment, sening as an envoy to, the y value is the formula of " 25 " (initial value) when the x value is " 0 ".For example, if the minimizing curve of 18 ℃ glutamic acid in aftermentioned test example 4 is y=38.741e
-0.002x, then as y=25e
-0.002xTherefore, about each temperature, retention time when obtaining glutamic acid content respectively and reaching 13mg is 327 minutes at 18 ℃ then, be 272 minutes at 20 ℃, be 218 minutes at 25 ℃, be 121 minutes at 40 ℃, be 102 minutes (these numerical value are equivalent to the numerical value of table 5) at 50 ℃.As Fig. 1, if the x axle be temperature (℃), the y axle be the time (minute) chart in depict curve of approximation, then become " y=0.26x
2-24x+670 ".
(11) as the manufacture method of each described germination soya-bean milk in (5) to (8), the glutamic acid content in the wherein said soya-bean milk is more than 0.25 with the ratio of isoflavone content (glutamic acid content/isoflavone content).
Utilize the manufacture method of germination soya-bean milk of the present invention, the bitter principle that can produce isoflavones is covered and delicious soya-bean milk.
Soya-bean milk of the present invention contains GABA, described GABA has to suppress the functions such as adjustment physical function effect that increased blood pressure act as representative, therefore can reach the effects such as various uncomfortable, disease of prevention, alleviating hypertension etc. by daily picked-up, contain certain above glutamic acid simultaneously, taste is strong, tasty and refreshing, delicious.
In addition, if manufacturing method according to the invention, with the germination treatment soybean is raw material, with the crushed material of described soybean and the mixed liquor of water, or from described mixed liquor, remove the solution of water insoluble active ingredient, under set point of temperature, keep the stipulated time, make glutamic acid be generated as GABA thus, increase GABA, in reaching every 12.5g solid constituent of soya-bean milk, GABA contains more than the 13mg then, glutamic acid contains in every 12.5g solid constituent of soya-bean milk under the state more than the 13mg, carrying out enzyme deactivation handles, so in the soya-bean milk that makes, GABA and glutamic acid all contain more than the 13mg in every 12.5g solid constituent of soya-bean milk.
And, manufacture method according to germination soya-bean milk of the present invention, can generate the GABA of a certain amount of above being rich in nutrition value, and delicious composition just glutamic acid also balance contain the content of the delicious food that can present soya-bean milk well, can make all good soya-bean milk of nutritive value and mouthfeel.Particularly with the germination treatment soybean as raw material, when making soya-bean milk, with the mixed liquor of germination treatment soybean and water or from described mixed liquor, isolate water insoluble active ingredient and solution, kept 0.5～9 hour at 15～60 ℃, can stably produce thus.
Description of drawings
Fig. 1 is that expression glutamic acid content reaches more than the 13mg/125ml, and alpha-aminobutyric acid content reaches the above maintenance temperature of 13mg/125ml, the figure of time range.
Fig. 2 is the figure of minimizing curve of glutamic acid that is illustrated in 18 ℃ maintenance temperature.
The specific embodiment
Below, soya-bean milk of the present invention and the relevant example of manufacture method thereof are added a concrete explanation.
Soya-bean milk of the present invention, its alpha-aminobutyric acid content are to contain more than the 13mg in every 12.5g solid constituent, and contain the glutamic acid that can effectively cover from the amount of the bitter principle of isoflavones; In addition, the manufacture method of germination soya-bean milk is to be raw material with the germination treatment soybean, and comprise following operation: keep operation, described operation is the solution of removing with the mixed liquor of crushed material of described germination treatment soybean and water or from described mixed liquor behind the water insoluble active ingredient, keep official hour under the temperature of regulation, making alpha-aminobutyric acid content in every 12.5g solid constituent in the described germination soya-bean milk become the above and glutamic acid content of 13mg becomes more than the 13mg; And the enzyme deactivation treatment process, described operation is to make enzyme deactivation after described maintenance operation.
At first, the germination treatment soybean of using in the manufacture method to soya-bean milk of the present invention and germination soya-bean milk is illustrated.
(germination treatment soybean)
The germination treatment soybean is to instigate by immersion to wait the soybean that contains the necessary water of reaction that germinates, behind control water or in the impregnating operation, contact with air or oxygen, Yi Bian keep temperature, humidity, stratification reaction on one side and soybean, in fact and no matter whether it germinates.Particularly, the soybean that for example will control behind the water moves on to germinating bed, sprinkles water by phased manner or using wet cloth to encase makes its reaction of germinateing.In addition, employed germinating apparatus among the present invention can use common employed germinating bed, but be not limited thereto.
Concrete germination treatment method of wax is not particularly limited, and for example can enumerate following method: at 25～45 ℃, more preferably 25～35 ℃, preferably place 24～72 hours, more preferably place 24～36 hours method.
In addition, can following method be example also: 10～45 ℃, be preferably 20～45 ℃, more preferably in 30～42 ℃ the water or warm water, flood 0.5～36 hour, be preferably 1～10 hour, more preferably 1～5 hour, in described dipping operation or after the dipping operation, make soybean in air or oxygen, expose 19～36 hours, be preferably 20～30 hours, more preferably 20～24 hours gas contact operation.In addition, the method for carrying out gas contact operation in described dipping operation can be enumerated in the water of dipping and add oxygen, the method that froths etc.
Employed soybean can be that the U.S. of Japan product soybean, IOM etc. produces any in soybean, genetically engineered soybean or the non-transgenic soybean.
Described germination treatment soybean for example can preferably be used the germination treatment soybean of putting down in writing in the international publication text WO2005/004633 brochure.
Described germination treatment soybean, utilize germination treatment that the content of glutamic acid or GABA is increased, contain in the dry soybean of preferred every 100g the above glutamic acid of 200mg, more preferably 225mg above, more preferably 250mg above, further more preferably more than the 275mg, most preferably be more than the 300mg.Therefore, as contain in preferred every 12.5g solid constituent in the employed germination treatment soybean of the raw material of germination soya-bean milk of the present invention the above glutamic acid of 25mg, more preferably more than the 28mg, more preferably more than the 31mg, further more preferably more than the 34mg, most preferably be more than the 37mg.
In addition, in the dry soybean of every 100g, contain bitter principle isoflavones about 240～400mg.The described isoflavones performance effect similar to estrogen, therefore be a kind ofly can effectively improve the estrogen caused various symptom of lacking of proper care, for example climacteric symptom such as obstacle, osteoporosis, hyperlipemia, obesity composition, but because of isoflavones has bitter taste, so be not composition preferably from the viewpoint of beans local flavor.
(soya-bean milk)
In the soya-bean milk of the present invention, alpha-aminobutyric acid content be in every 12.5g solid constituent of soya-bean milk for more than the 13mg, be preferably more than the 14mg, more preferably more than the 15mg, more preferably more than the 18mg, most preferably be more than the 20mg.In addition, glutamic acid content be in every 12.5g solid constituent of soya-bean milk for more than the 13mg, be preferably more than the 14mg, more preferably more than the 15mg, more preferably more than the 18mg, most preferably be more than the 20mg.Therefore, not only mouthfeel is good, but also can show the original effect of GABA significantly, so can easily absorb necessary amounts every day (10～20mg/ day) in daily life, described every day necessary amounts be meant can significantly bring into play with suppress increased blood pressure act as representative function such as adjustment physical function effect and aspect healthy resultful amount, and as multiple healthy food uncomfortable, disease such as effectively prevention, alleviating hypertensions is useful, therefore comparatively preferred.
In addition, glutamic acid can be covered the bitter taste of the isoflavones that contains in the soya-bean milk, has the effect of improving the soya-bean milk taste.In solid content is 10% soya-bean milk, every 125ml contains the isoflavones of 30～50mg, if therefore glutamic acid content contains more than the 13mg in every 12.5g solid constituent of described soya-bean milk, can positively cover the bitter taste of isoflavones so, improve the taste of soya-bean milk, therefore preferred.And the glutamic acid content in the soya-bean milk is compared (glutamic acid content/isoflavone content) with isoflavone content for example can be more than 0.25, to be preferably more than 0.3.
Wherein, the germination soya-bean milk in the application's case comprises soya-bean milk included in the JAS specification certainly, but is not to be subject to the JAS specification, comprises that also all are the soya-bean milk that raw material is made the soya-bean milk shape with the soybean.For example also comprise the soya-bean milk that does not separate bean dregs or make the beans drying, grind become powder after, again with the described powder soya-bean milk that forms soluble in water.
(manufacturing of germination soya-bean milk)
The soybean of then using described germination treatment to cross is made the germination soya-bean milk.Particularly, grind etc. the solution after making the mixed liquor of the crushed material of germination treatment soybean and water thus or from described mixed liquor, isolating water insoluble active ingredient (bean dregs) while for example at first in the described germination treatment soybean that makes, add water.The germination treatment soybean can use grinding mechanisms such as mixer, mill mortar to utilize conventional method to grind.In addition, from mixed liquor, separate water insoluble active ingredient bean dregs etc. and can utilize conventional method, for example use pressafiner, screw settling machine.
Wherein, " crushed material of germination treatment soybean and the mixed liquor of water " is meant in the resulting mixed liquor so long as to process the mixture of product in small, broken bits and water all passable mode such as to pulverize or grind with the germination treatment soybean, there is no special relationship with manufacture method, grind and make on one side for example can in the germination treatment soybean, add on one side water.These are called as beans sometimes and stick with paste or give birth to the beans paste.As long as the crushed material concentration in the mixed liquor can be made soya-bean milk, then be not particularly limited.
In addition, " solution from described mixed liquor behind the separation water insoluble active ingredient " is meant and utilizes so-called general operation of separating bean dregs, the solution from described mixed liquor behind the removal bean dregs.Therefore, water insoluble active ingredient is also referred to as bean dregs sometimes.In addition, solution is also referred to as the soya-bean milk part that makes with the general operation of what is called being separated bean dregs sometimes.Described solution is the liquid behind the removal water insoluble active ingredient, but contains the water insoluble active ingredient that is not removed on a small quantity sometimes.Therefore, in the present invention, do not consider the content of the water insoluble active ingredient in the solution, be meant the solution that carried out the separating treatment of water insoluble active ingredient.
In addition, for improving since the existence of water insoluble active ingredient cause swallow discomfort, above-mentioned mixed liquor or above-mentioned solution also can carry out the processing with pulverizing water insoluble active ingredients such as mixers.Described mixed liquor is also referred to as the wholegrain soya-bean milk sometimes after described processing, it also is used as a kind of of above-mentioned mixed liquor.
The mixed liquor that makes or the retention time of solution, maintenance temperature are so long as the alpha-aminobutyric acid content and the glutamic acid content that can become in every 12.5g solid constituent are the above soya-bean milk of 13mg, then not special provision.Can be 10～60 ℃ with the maintenance temperature for example, the retention time be that 0.5～48 hour condition is made.
Because usually the water temperature in winter is about 10～15 ℃, so described maintenance temperature, retention time can be: 10～60 ℃, be preferably 15～60 ℃, 18～50 ℃ temperature more preferably, the retention time is 0.5～9 hour.More preferably kept 30～180 minutes 18～50 ℃ temperature, the temperature that most preferably is at 25～45 ℃ kept 30～100 minutes.When being set at these water temperatures, there is not the water of heating passable even use yet.
One of feature of the present invention is described maintenance operation, utilize described conservation condition, convert the glutamic acid in mixed liquor or the solution to GABA with glutamate decarboxylase, the generation GABA is strengthened the GABA in the soya-bean milk, alpha-aminobutyric acid content is consolidated in every 12.5g solid constituent of soya-bean milk contains more than the 13mg, even and glutamic acid reduce in every 12.5g solid constituent that still can maintain soya-bean milk and contain more than the 13mg.
In enzyme deactivation is handled, use usually to be higher than 75 ℃ maintenance temperature, so the enzyme deactivation reaction might generate than GABA or glutamic acid and carry out quickly, therefore not good enough.
In addition, if keep temperature to be higher than 60 ℃, exist so following may: generate GABA by glutamic acid or owing in the free amino acid that the protein decomposition generates, also can cause enzyme deactivations such as glutamate decarboxylase or protease carrying out.Therefore, keep temperature to be preferably below 60 ℃, more preferably below 55 ℃, more preferably below 50 ℃.On the other hand, because the water temperature in general winter is about 10～15 ℃, so keep the following of temperature to be limited to 10 ℃.
In addition, if the retention time surpasses 9 hours, generating GABA by glutamic acid so can excessively carry out, and then may cause glutamic acid content significantly to reduce and makes the situation of local flavor variation.And if keep more than 0.5 hour, then GABA can be generated to ormal weight (containing more than the 13mg in every 12.5g solid constituent of soya-bean milk), so the retention time is preferably described scope, promptly 0.5～9 hour.
Described maintenance operation so long as keep the stipulated time to get final product under set point of temperature, is not only to refer to inactive state.If for example under the temperature of regulation, keep, grind so, operations such as stirring, homogeneous also can be included in and keep in the operation.
In addition, the retention time among the present invention is that retention time under the mixed liquor state of the crushed material of germination treatment soybean and water or the retention time under the solution state separate water insoluble active ingredient from described mixed liquor after or in the retention time under mixed liquor and solution two states any all can.
After carrying out described maintenance operation, heat, enzyme deactivation handles, and makes the active inactivation of enzyme, the minimizing of glutamic acid stopped, not reduce the delicious degree of soya-bean milk.Usually soya-bean milk is carried out enzyme deactivation and handle, this is in order to prevent distinctive bad flavor of the soybean that produces owing to enzymatic activity or bitterness sense.Described enzyme deactivation is handled for example can be in 70～100 ℃, and heat treated was carried out in 2～15 minutes.Can optionally with general fashion carry out pasteurization thereafter.In addition, also can carry out enzyme deactivation simultaneously and handle and pasteurization with directly being blown into steam formula transient heating device.At this moment for example can be 145 ℃ of heat treated of carrying out about 5 seconds.In addition, also can add carbohydrate or fruit juice before pasteurization waits the taste of adjusting soya-bean milk conveniently to drink.
(using the food of described germination soya-bean milk)
Can allocate saccharic, homogeneous to germination soya-bean milk of the present invention, concentrate, dehydration, drying, powdered etc. any process processing, also can optionally carry out processing such as freezing, heating, dilution, moulding, compression, boiling, fermentation handles, make germination soya-bean milk of the present invention become another kind of machining object thus, facilitate the use.
Above processing is handled and can be carried out according to method commonly used in the general processed food manufacturing.For example, to according to soya-bean milk of the present invention, can suitably allocate for example normal food additives such as acid, flavoring, sweetener, colouring agent, spices, hardening agent, anticorrisive agent, antioxidant, emulsifying agent, quality improver, base, excipient of saccharic or other composition by purpose, make the liquid of having adjusted taste; Also described soya-bean milk can be concentrated, optionally allocate saccharic, excipient, base and wait and make paste; Also can be dried in addition, powdered and make powder etc. so that utilize.
Use the food of germination soya-bean milk of the present invention to contain most of composition of above-mentioned germination soya-bean milk, so can bring into play same effect.For example bean curd or bean curd pudding etc.And,, can certainly give play to same effect so if in other food, contain the described germination soya-bean milk of the amount that can bring into play described effect.For example also can be at Noodles such as bread, pizza, seafood noodles, buckwheat flour, fine flours, dairy products such as ice cream, pudding, sour milk, cake classes such as cooky, biscuit, celestial shellfish, rice cake sheet, roasting broken rice cake, pudding, Japanese cake etc. are not to be to use in the food that processes raw material with beans.
[embodiment]
Then, be that example is described in more detail the present invention with embodiment and comparative example, but the present invention is not subjected to these embodiment and any restriction of comparative example.
[test example 1] (GABA in conservation condition and the germination soya-bean milk and glutamic acid content and local flavor)
Change the various conservation conditions that keep in the operation and make the germination soya-bean milk, carry out constituent analysis, the flavor evaluation of described soya-bean milk.
At first, use the U.S. of 1000kg market sale to produce the dry soybean of IOM, dipping was controlled water after 2 hours in 40 ℃, the warm water of 6000ml, to place barrel interior temperature maintenance of soybean at 25 ℃, and in during 24 hours, spray a water of 25 ℃ every 6 hours and promote it in air, to germinate, make germination treatment soybean 2300kg.
Then, with the 2300kg germination treatment soybean that is obtained, according to well-established law after add water and grind, separate bean dregs and obtain liquid, keep described liquid with retention time shown in the table 1 and maintenance temperature again, utilize then directly to be blown into steam formula transient heating device,, obtain the germination soya-bean milk to be cooled to 5 ℃ after 145 ℃ of 5 seconds of heating.The constituent analysis value and the flavor evaluation result of the germination soya-bean milk that is obtained are as shown in table 1.
In addition, because the soya-bean milk solid content that makes is unfixing, so in the present embodiment, alpha-aminobutyric acid content and glutamic acid content are to compare after solid content is scaled 10%.Therefore solid content is the content that content among 10% the soya-bean milk 125ml is equivalent to solid constituent 12.5g, therefore followingly represents with 125ml germination soya-bean milk.
[analytical method of GABA and glutamic acid]
The trichloroacetic acid 2ml of germination soya-bean milk 2ml and 5% is mixed, is stirred, utilize centrifugation to remove albumen after, with 0.2 μ m membrane filtration supernatant.The liquid that obtained as sample, is used Hitachi's high-speed amino acid analyzer " L-8800A " (manufacturings of Hitachi company) mensuration amino acid content.
[analysis of isoflavones]
At methyl alcohol: in the aqueous methanol of water (mass ratio)=8: 2,2g homogenizes with the germination soya-bean milk, carries out 2 times 1 hour heating and refluxing extraction, after the filtration, resulting filtrate is carried out HPLC analyze.
[assay method of solid constituent]
The germination soya-bean milk of 3g after 5 hours, is measured the moisture weight in the soya-bean milk with 105 ℃ of dryings, calculate the ratio of solid constituent.
[flavor evaluation]
Allow 10 syndics eat soya-bean milk 30ml, the local flavor when eating according to following benchmark evaluation is chosen score, calculates the mean value of all syndics' evaluation score.
3 minutes: taste was strong, tasty and refreshingly easily drank excellent flavor.
2 minutes: taste was dense, and local flavor is good.
1 minute: it was not dense to distinguish the flavor of, and taste is lighter.
0 minute: not delicious, and be not suitable as soya-bean milk.
[table 1]
According to The above results, in the germination soya-bean milk of embodiment 1,2, alpha-aminobutyric acid content and glutamic acid content are more than certain content just more than the 13mg/125ml, and taste is strong, and excellent flavor.On the other hand, the GABA in the germination soya-bean milk of comparative example 1 is many, but glutamic acid is few, and therefore the not dense taste of flavor is lighter.
[test example 2] (glutamic acid content is to the influence of soya-bean milk local flavor)
Alpha-aminobutyric acid content and the variation of glutamic acid content and the local flavor of germination soya-bean milk of the germination soya-bean milk that research made with the various retention times.
At first, use the U.S. of selling on 4 kinds of markets of different unit of cargos to produce the about 200g of the dry soybean of IOM, dipping is after 2 hours in 40 ℃, the warm water of 800ml, it is taken out from water, transfer in other container, during 24 hours, spray a water of 25 ℃ every 6 hours and promote it in air, to germinate, make the about 440kg of germination treatment soybean.
Then, in the about 440g of the germinated soybean that makes, add 800g water, use and press soy bean milk making machine (Tokyo UNIKOMU company manufacturing, model: CL-010) extract, obtained separating the solution of bean dregs, then made described liquid, removed the bean dregs of small amount of residual by 70 purpose filters.Then 30 ℃ of maintenances, and the condition with embodiment 3,4,5 (100～110 minutes retention times) and comparative example 2 (retention time is 320 minutes) keeps, then each liquid is moved on in the pot, be heated to about 75 ℃, do not make its boiling ground heating and kept described temperature about 15 minutes.Then, cooled in 5 minutes, be saved in then in the refrigerator, make the germination soya-bean milk in the room temperature placement.The germination soya-bean milk constituent analysis value that is obtained and the result of flavor evaluation are as shown in table 2.
In addition, in comparative example 2, add an amount of L-glutamic acid as a reference example, make the amount of glutamic acid in the soya-bean milk identical to carry out flavor evaluation with embodiment 3.And the result of flavor evaluation is as shown in table 2.In addition, the value of reference example is calculated value.
[table 2]
| GABA amount (mg/125ml) | Amount of glutamic acid (mg/125ml) | Isoflavones amount (mg/125ml) | The ratio of amount of glutamic acid/isoflavones amount | Flavor evaluation (branch) | |
| Embodiment 3 | 19.5 | 21.2 | 39.5 | 0.54 | 3 |
| Embodiment 4 | 14.2 | 15.5 | 40.1 | 0.39 | 3 |
| Embodiment 5 | 18.4 | 13.3 | 42.3 | 0.31 | 3 |
| Comparative example 2 | 30.7 | 8.7 | 39.0 | 0.22 | 1.5 |
| Reference example | 30.7 | 21.2 | 39.0 | 0.54 | 1.7 |
According to The above results, the soya-bean milk of embodiment 3,4,5, the strong and excellent flavor of taste is evaluated as 3 fens.On the other hand, the soya-bean milk of comparative example 2 is compared with embodiment 3,4,5, and the not dense taste of distinguishing the flavor of is lighter, is evaluated as 1.5.Can confirm to contain the soya-bean milk of the above glutamic acid of 13mg/125ml thus, the strong and excellent flavor of taste.
In addition, reference example is by interpolation L-glutamic acid, makes amount of glutamic acid identical with embodiment 3, but compares with reference example, and the strong taste of embodiment 3 tastes is long.This shows that adjust keeping temperature and retention time to make glutamic acid content is the above soya-bean milk of 13mg/125ml, can have add L-glutamic acid the local flavor that can't obtain.
[test example 3] (covering the effect of isoflavones bitter taste with glutamic acid)
(FUJICCO company makes with Fuji-FlavoneP10, isoflavone content: about 10%) 0.1g is dissolved in the water of 100ml, after interpolation of the amount of L-glutamic acid as shown in table 3 and the stirring, carry out flavor evaluation in the described aqueous solution, the effect of isoflavones bitter taste is covered in checking with glutamic acid.Its result is as shown in table 3.
[flavor evaluation]
Allow 5 syndics eat described soya-bean milk 10ml, the local flavor when eating according to following benchmark evaluation is chosen score, calculates the mean value of all syndics' evaluation score.
2 minutes: almost do not have bitter taste.
1 minute: light bitter taste.
0 minute: residual bitter taste.
[table 3]
| Isoflavones amount (mg/100ml) | The addition of L-glutamic acid (mg/100 ml) | The ratio of amount of glutamic acid/isoflavones amount | Flavor evaluation (branch) |
| 10 | 0 | 0 | 0 |
| 10 | 1 | 0.1 | 0 |
| 10 | 2.5 | 0.25 | 1.0 |
| 10 | 3.3 | 0.33 | 1.2 |
| 10 | 20 | 2 | 1.8 |
The amount of glutamic acid of isoflavones amount is many more relatively as can be known according to The above results, and the effect of covering the isoflavones bitter taste is just good more.Therefore can be by making the soya-bean milk that there is the glutamic acid of amount about 1/4 (glutamic acid content/isoflavone content: more than 0.25) in relative isoflavones amount, can provide when drinking and do not think bitter soya-bean milk.
In addition, according to The above results, can find that from the result who tests example 1,2 amount of glutamic acid is more than the isoflavones amount in embodiment 1～5, amount of glutamic acid is few in comparative example 1,2.
Because glutamic acid content is the result who produces more than the 13mg/125ml, another major reason is an amount of glutamic acid to this explanation soya-bean milk excellent flavor and the ratio of isoflavones amount reaches certain when above, can produce the influence of the effect of covering the isoflavones bitter taste except being.
[test example 4] (in order to make the conservation condition of the good germination soya-bean milk of delicious degree)
Then, according to the result of above-mentioned test example 1,2, discussion is more than the 13mg/125ml in order to the acquisition alpha-aminobutyric acid content and glutamic acid content is the condition of the sapid soya-bean milk more than the 13mg/125ml.
GABA and glutamic acid content under＜the different conservation condition 〉
At first, GABA and the glutamic acid content under the different conservation condition of research.
Use the U.S. of market sale to produce the dry soybean of IOM, keep with maintenance temperature and retention time as shown in table 4, utilize the method identical in addition, making germination soya-bean milk with test example 2.And analyze the composition of the germination soya-bean milk that is obtained, its result is as shown in table 4.
In addition, add water and grind in the germination treatment soybean, the liquid behind the removal bean dregs just enters and keeps in the preceding liquid of operation, and alpha-aminobutyric acid content is 4.4mg/125ml, and glutamic acid content is 38.2mg/125ml.This explanation is under the state of germination treatment soybean, and alpha-aminobutyric acid content is the dry soybean 100g of 35mg/, and glutamic acid content is the dry soybean 100g of 306mg/.
[table 4]
(unit: mg/125ml)
Annotate) * GABA: alpha-aminobutyric acid content, Glu: glutamic acid content ,-: undetermined
＜can make the conservation condition of excellent flavor soya-bean milk 〉
Then, by the GABA under the above-mentioned different conservation condition and the test of glutamic acid content, study the conservation condition that to make sapid germination soya-bean milk.
About the alpha-aminobutyric acid content value shown in the table 4, be transverse axis with the retention time, be in the reference axis of the longitudinal axis with the alpha-aminobutyric acid content, mark and draw (not shown) according to temperature, obtain the alpha-aminobutyric acid content of different temperatures and the curve of approximation of retention time, the retention time when obtaining alpha-aminobutyric acid content and reach 13mg/125ml by described curve.Its result is as shown in table 5.
In addition, about the glutamic acid content value shown in the table 4, similarly be transverse axis with the retention time, be in the reference axis of the longitudinal axis with glutamic acid content, mark and draw (not having diagram) according to temperature, obtain the glutamic acid content of different temperatures and the curve of approximation of retention time, the retention time when obtaining glutamic acid content and reach 13mg/125ml by described curve.Its result is as shown in table 5.
When below specifying in the table 5 18 ℃ " retention time when glutamic acid content reaches 13mg/125ml (minute) " (other is used with quadrat method and calculates).
If transverse axis (x axle) be the time (minute), the longitudinal axis (y axle) is glutamic acid content (mg/125ml), with in the table 4 18 ℃ the time glutamic acid content value mark and draw, obtain curve of approximation (Fig. 2).At this moment, curve of approximation is y=38.741e
-0.002x(R
2=0.9818).When this y value is 13 (mg) the x value be 544 (minute).
In addition, reach maintenance temperature, the retention time of 13mg/125ml about the GABA shown in the table 5 and glutamic acid, be transverse axis, be in the reference axis of the longitudinal axis with the retention time with the maintenance temperature, mark and draw glutamic acid and GABA respectively, the content of drawing GABA and glutamic acid as shown in Figure 1 reaches the curve of 13mg/125ml.
[table 5]
| Keep temperature | Retention time when alpha-aminobutyric acid content reaches 13mg/125ml (minute) | Retention time when glutamic acid content reaches 13mg/125ml (minute) |
| 18℃ | 84 | 544 |
| 20℃ | 68 | 453 |
| 25℃ | 52 | 363 |
| 40℃ | 34 | 202 |
| 50℃ | 25 | 170 |
Can confirm to utilize more than 18 ℃ below 50 ℃ by The above results, the conservation condition of (according to 25 minutes under the shortest 50 ℃ of conditions of the retention time in the table 5) below 9 hours 0.5 more than hour (according to 544 minutes under the longest 18 ℃ of conditions of the retention time in the table 5), can make alpha-aminobutyric acid content is more than the 13mg/125ml, glutamic acid content is more than the 13mg/125ml, and sapid germination soya-bean milk.
Can also confirm in addition: if the following regression equation 1 that the curve according to glutamic acid content 13mg/125ml shown in Fig. 1 is calculated and following regression equation 2 these two maintenance temperature that curve surrounded of calculating according to the curve of alpha-aminobutyric acid content 13mg/125ml, time (being arranged in temperature, the time range of the netting twine part of Fig. 1), then can make alpha-aminobutyric acid content is that 13mg/125ml is above, glutamic acid content is the above sapid germination soya-bean milk of 13mg/125ml.
[several 1]
Y=0.43x
2-39x+1100 ... (formula 1)
Wherein, y represent the retention time (minute), x represent to keep temperature (℃).
[several 2]
Y=0.061x
2-5.9x+160 ... (formula 2)
Wherein, y represent the retention time (minute), x represent to keep temperature (℃).
The checking of＜conservation condition 〉
Therefore, the scope (with reference to Fig. 1) of conservation condition between formula 1 and formula 2 these two curves of embodiment 1, embodiment 2 in the test example 1, in order to verify that comparative example 1 is for beyond the described condition, embodiment in the test example 1, the maintenance temperature of comparative example are updated to respectively in formula 1, the formula 2, calculate the retention time of being allowed.Its result is as shown in table 6.
[table 6]
The concrete calculation method of embodiment 1 in the following instruction card 6 (other all uses the method identical with it to calculate).With 29.5 (℃) be updated in the x value of above-mentioned formula 1, obtain the y value and be 324 (minute).And with 29.5 (℃) be updated in the x value of above-mentioned formula 2, obtain the y value and be 39 (minute).
According to The above results as can be seen, 151 minutes retention times of embodiment 1 were to drop between 39～324 minutes retention times of calculating according to formula 1, formula 2, the maintenance temperature of embodiment 2 91 minutes was to drop between 49～386 minutes retention times of calculating according to formula 1, formula 2, thus embodiment the 1, the 2nd, in the condition and range (with reference to Fig. 1) between formula 1 and formula 2 these two curves.On the other hand, 1440 minutes retention times of comparative example 1 are not between 50～394 minutes retention times of calculating according to formula 1, formula 2, so be outside the condition and range (with reference to Fig. 1) between formula 1 and formula 2 these two curves.Can confirm thus:, can make GABA and glutamic acid be 13mg/125ml so if utilize the conservation condition between formula 1 and formula 2 these two curves to make.
[test example 5] (alpha-aminobutyric acid content and the glutamic acid content of general soya-bean milk)
To the soya-bean milk (with the soya-bean milk of hot water extracting or the soya-bean milk of dipping soybean) of use conventional method manufacturing and the soya-bean milk of market sale, alpha-aminobutyric acid content and glutamic acid content in the research soya-bean milk.
The soya-bean milk of making to the soya-bean milk made with the hot water extracting mode, with the dipping soybean and the soya-bean milk of market sale are measured alpha-aminobutyric acid content and glutamic acid content.The alpha-aminobutyric acid content of resulting soya-bean milk and glutamic acid content are as shown in table 7.
(using the soya-bean milk manufacture method of hot water extracting)
After the dry soybean 30kg decortication of U.S. product IOM with market sale, ground, described crushed material is put in 85 ℃, the warm water of 150L, while stir grind about 30 minutes after, separate bean dregs and obtain liquid, use then directly be blown into steam formula transient heating device with described liquid with 145 ℃ of 5 seconds of heating after, be cooled to 5 ℃ and obtain former soya-bean milk.Add an amount of additives such as granulated sugar then, the acquisition solid content is 10% soya-bean milk.
(using the soya-bean milk manufacture method of dipping soybean)
U.S. of market sale is produced the dry soybean 30kg of IOM to put in 40 ℃, the warm water of 100L dipping and controls water after 2 hours.The dipping soybean that obtains is ground while adding water, separates bean dregs then and obtain liquid, re-use directly be blown into steam formula transient heating device with described liquid with 145 ℃ of 5 seconds of heating after, be cooled to 5 ℃ and obtain former soya-bean milk.Add an amount of additives such as granulated sugar then, the acquisition solid content is 10% soya-bean milk.
(soya-bean milk of market sale)
Buy the general soya-bean milk of 4 kinds of market sales at random, measure its alpha-aminobutyric acid content and glutamic acid content (commercially available product 1,2,3,4).
[table 7]
| GABA amount (mg/125ml) | Amount of glutamic acid (mg/125ml) | |
| Comparative example 3 (soya-bean milk made from the mode of hot water extracting) | 0.5 | 8.5 |
| Comparative example 4 (with flooding the soya-bean milk that soybean is made) | 8.0 | 7.0 |
| Comparative example 5 (commercially available product 1) | 0.9 | 9.4 |
| Comparative example 6 (commercially available product 2) | 1.0 | 10.8 |
| Comparative example 7 (commercially available product 3) | 5.8 | 12.8 |
| Comparative example 8 (commercially available product 4) | 0.1 | 1.9 |
The soya-bean milk that no matter is to use the mode of hot water extracting to make as can be known by The above results is that 13mg/125ml is above, glutamic acid content is the above soya-bean milk of 13mg/125ml with flooding the soya-bean milk that soybean is made, all can't making alpha-aminobutyric acid content still.Promptly, confirmed that the dry soybean of using that carries out usually carries out the manufacture method (comparative example 3) of hot water extracting as raw material, that perhaps carries out usually uses in the manufacture method (comparative example 4) of only impregnated soybean as raw material, and all can't make alpha-aminobutyric acid content is that 13mg/125ml is above, glutamic acid content is the above soya-bean milk of 13mg/125ml.
In addition, also learn: in order to make alpha-aminobutyric acid content be more than the 13mg/125ml, glutamic acid content is the soya-bean milk more than the 13mg/125ml, if consider to generate GABA by glutamic acid, the germination treatment soybean of using glutamic acid content to be strengthened so is essential or more suitable (embodiment 1～5).
And confirmed the soya-bean milk of any market sale, its alpha-aminobutyric acid content and glutamic acid content are 13mg/125ml following (comparative example 5～8).
[test example 6] (research that keeps temperature upper limit)
With U.S. of market sale produce the about 10kg of the dry soybean of IOM put into flood 2 hours in 40 ℃, the warm water of 60L after, from water, take out and transfer in other container, during 24 hours, spray a water of 25 ℃ in per 6 hours and promote it in air, to germinate, make the about 23kg of germination treatment soybean.
To the about 9.2kg of described germination treatment soybean, add 55 ℃, the warm water of 10.8L,, make beans and stick with paste (suspension of germination treatment soybean and water) while kept the temperature stir about 15 minutes with the mulser that has outer cover, separate bean dregs then, the liquid behind the bean dregs is removed in acquisition.Described liquid is kept about 45 minutes (therefore, the retention time amounts to 60 minutes, wherein keeps 15 minutes, and keeps 45 minutes under the resulting liquid condition) after separating bean dregs under suspension (mixed liquor) state of germination treatment soybean and water.Utilize then directly be blown into steam formula transient heating device with 145 ℃ of 5 seconds of heating after, be cooled to 5 ℃ and obtain soya-bean milk.To resulting germination soya-bean milk, carry out alpha-aminobutyric acid content and glutamic acid Determination on content and flavor evaluation.The result is as shown in table 8.
[flavor evaluation]
Allow 10 syndics eat the soya-bean milk 30ml that obtains, the local flavor when eating according to following benchmark evaluation is chosen score, calculates the mean value of all syndics' evaluation score.
3 minutes: taste was strong, tasty and refreshingly easily drank excellent flavor.
2 minutes: taste was dense, and local flavor is good.
1 minute: it was not dense to distinguish the flavor of, and taste is lighter.
0 minute: not delicious, and be not suitable as soya-bean milk.
[table 8]
| Retention time (minute) | The maintenance temperature (℃) | GABA amount (mg/125ml) | Amount of glutamic acid (mg/125 ml) | Flavor evaluation (branch) | |
| Comparative example 9 | 60 | 55 | 16.5 | 23.5 | 0 |
The soya-bean milk of comparative example 9 has the thickness sense, has the sensation of powder during by throat, and the suggestion that astringent taste or bitter taste are strong etc. is a lot.From The above results as can be known, when keeping for a long time under the maintenance temperature more than 55 ℃, local flavor can variation.
[utilizability on the industry]
Soya-bean milk of the present invention and the germination soya-bean milk that uses manufacture method of the present invention to make are of high nutritive value, and delicious food is easy to drink, and therefore can daily picked-up prevent, many uncomfortable, diseases such as alleviating hypertension etc. Also can use many uncomfortable, the disease etc. of prevention, alleviating hypertension etc. to keep healthy diet product field.
Claims (5)
1. one kind is the manufacture method of the germination soya-bean milk of raw material with the germination treatment soybean, it is characterized in that comprising: keep operation and enzyme deactivation treatment process, wherein,
Described maintenance operation is under the state of the mixed liquor of crushed material of described germination treatment soybean and water, or under the state of the solution after from described mixed liquor, removing water insoluble active ingredient, or under the assembled state of the state of the state of described mixed liquor and described solution, the temperature that at x axle representation unit is ℃, in the reference axis of the time that y axle representation unit is minute, under by the temperature and time condition in the scope that curve surrounded of following formula (1) and formula (2), it is above and glutamic acid content is become more than the 13mg to make alpha-aminobutyric acid content in every 12.5g solid constituent of described germination soya-bean milk become 13mg
y＝0.43x
2-39x+1100(1)
y＝0.061x
2-5.9x+160(2)；
Described enzyme deactivation treatment process is to make enzyme deactivation after described maintenance operation.
2. the manufacture method of germination soya-bean milk according to claim 1 is characterized in that: in the described solution before described maintenance operation, the glutamic acid content of every 12.5g solid constituent is more than the 25mg.
3. the manufacture method of germination soya-bean milk according to claim 1 is characterized in that: the glutamic acid content in the described germination treatment soybean is to contain more than the 200mg in the dry soybean of every 100g.
4. the manufacture method of germination soya-bean milk according to claim 1 is characterized in that: the glutamic acid content in the described soya-bean milk is more than 0.25 with the ratio of isoflavone content.
5. food is characterized in that: this food used by the described manufacture method of claim 1 soya-bean milk.
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| JP2005370762 | 2005-12-22 | ||
| JP370762/2005 | 2005-12-22 | ||
| PCT/JP2006/323858 WO2007072661A1 (en) | 2005-12-22 | 2006-11-29 | Soymilk and process for producing the same |
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| CN102613578A (en) * | 2012-04-20 | 2012-08-01 | 上海天天商务实业有限公司 | Method for preparing food functional products containing high-concentration Gamma-aminobutyric acid |
| CN103988917B (en) * | 2014-05-20 | 2016-01-06 | 九阳股份有限公司 | A kind of pulping process utilizing household soy milk machine to make plumule soya-bean milk |
| CN107307089A (en) * | 2017-08-28 | 2017-11-03 | 孙似茹 | A kind of preparation method of soya-bean milk |
| KR102402639B1 (en) | 2017-11-24 | 2022-05-26 | 삼성전자주식회사 | Electronic device and method for communicating thereof |
| US20230143125A1 (en) * | 2021-11-05 | 2023-05-11 | Julio Cesar Duarte Carranza | Process for producing pumpkin seed milk |
| CN116210860A (en) * | 2021-12-06 | 2023-06-06 | 内蒙古伊利实业集团股份有限公司 | Method for improving content of gamma-aminobutyric acid in bean products and high gamma-aminobutyric acid soymilk |
| CN114886089A (en) * | 2022-06-08 | 2022-08-12 | 湖北臻味永和食品有限公司 | Production method of germinated soybean milk |
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| JP3818757B2 (en) * | 1997-10-21 | 2006-09-06 | 株式会社ミツカングループ本社 | Tofu using germinated soybean and its production method |
| JP3663365B2 (en) | 2000-05-25 | 2005-06-22 | 株式会社林原生物化学研究所 | Processed soy processed foods high in γ-aminobutyric acid |
| KR101097392B1 (en) * | 2003-07-11 | 2011-12-23 | 닛신 오일리오그룹 가부시키가이샤 | Germinated beans with favorable flavor processed bean foods using the same as starting material and foods containing the same |
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- 2006-11-29 WO PCT/JP2006/323858 patent/WO2007072661A1/en active Application Filing
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| JP特开平11-123060A 1999.05.11 |
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