CN103444875A - Method for producing soy milk and processed foods produced by using the soy milk - Google Patents

Method for producing soy milk and processed foods produced by using the soy milk Download PDF

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Publication number
CN103444875A
CN103444875A CN2013103646904A CN201310364690A CN103444875A CN 103444875 A CN103444875 A CN 103444875A CN 2013103646904 A CN2013103646904 A CN 2013103646904A CN 201310364690 A CN201310364690 A CN 201310364690A CN 103444875 A CN103444875 A CN 103444875A
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soya
bean milk
bean
soybean
soy milk
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糸野诗织
下山政信
岩元靖
伊藤健介
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TAISHI FOOD Inc
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TAISHI FOOD Inc
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Priority claimed from JP2009248276A external-priority patent/JP2011092069A/en
Priority claimed from JP2010011701A external-priority patent/JP2011147394A/en
Priority claimed from JP2010020827A external-priority patent/JP5385809B2/en
Application filed by TAISHI FOOD Inc filed Critical TAISHI FOOD Inc
Publication of CN103444875A publication Critical patent/CN103444875A/en
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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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • 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
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/218—Coagulant
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

Provided are a method for producing soy milk and processed foods produced by using the soy milk. The method for producing a soy milk having an improved taste comprises separating and removing offensive taste components from soy milk with the use of a high-speed centrifugal machine, and processed foods produced by using said soy milk. Also provided is a method for producing a soy milk having a reduced fat content which comprises, before removing insoluble components such as okara (bean curd refuse) components, treating a starting soybean solution with a high-speed centrifugal machine to thereby efficiently separate fat as floats and then separating and collecting the residual soy milk. Also provided is a method for continuously producing a tofu having an excellent elasticity and a good flavor, comprising using a liquid coagulating agent which is prepared by mixing a liquid tofu-coagulating agent containing nigari (magnesium chloride) as the main component with the liquid float layer obtained by the aforesaid high-speed centrifugation, can be easily mixed with soy milk and dispersed therein and can exert a sufficiently delayed effect on solidification.

Description

The manufacture method of soya-bean milk and the processed food of being manufactured by soya-bean milk
Related application
The application is dividing an application of application number is 201080048099.2, the applying date is on October 27th, 2010, denomination of invention is " manufacture method of soya-bean milk and the manufacture method of bean curd " Chinese invention patent application.
Technical field
The processed food that the first invention relates to the manufacture method of soya-bean milk and uses this soya-bean milk to manufacture, described method produces " making us unhappy flavor composition " when by soybean material, manufacturing soya-bean milk, separate and remove from soya-bean milk by high-speed centrifuge, reduce thus this and make us manufacture method unhappy flavor composition, that be the soya-bean milk of flavor improvement.
The second invention relates to the manufacture method of soya-bean milk, described method is to become soybean material liquid before the insoluble composition that grades through high-speed centrifuge by removing soybean residue, thus fat is separated effectively as the floating composition, by remaining soya-bean milk of this stage of separation and Extraction, can effectively obtain and reduce fatty soya-bean milk, described remove soybean residue become soybean material liquid before the insoluble composition that grades as: soybean is ground or the broken living fermented bean drink obtained after adding water, it is carried out to the fermented bean drink that boils that heat treated obtains, and then the green powder soya-bean milk that powdered soybean is dissolved in the water and obtains, it is heated to the heating powder soya-bean milk obtained.
The 3rd invention relates to the manufacture method of bean curd, described method is to make an addition in soya-bean milk by usining the tofu coagulation agent of bittern (magnesium chloride) as main body the method for manufacturing bean curd, say in further detail, the coagulating agent liquid that is mixed in soya-bean milk and can brings into play sufficient delay action effect (late effect property) for Hirschfeld-Klinger reaction by developing easy dispersion, can obtain also good bean curd of elasticity excellence, local flavor continuously.
Background technology
The background technology of the first invention is described, the soya-bean milk such as the bean curd processed food of the soya-bean milk of soybean processing manufacturing or use soya-bean milk made, be considered for traditional healthy food.But these goods contain the distinctive odour nuisance of soybean or make us unhappy flavor, therefore particularly young layer has the tendency of keeping someone at a respectful distance, and its consumption has the tendency reached capacity.
In order to make also extensive human consumption soybean food of young layer, require to occur not as the soya-bean milk of " odour nuisance " or " making us unhappy flavor " or the soya-bean milk such as bean curd process food.
In representative smell as soybean distinctive " odour nuisance ", exist " wooden fishy smell ".
The reason material of this wood fishy smell is that the enzyme such as LOX is participated in and passes through a kind of hexanal as aldehyde that the peroxidization of lipid produces.In addition, also there are the aldehyde produced by oxydasis or autoxidation, " the odour nuisance composition " of alcohols.
In addition, as " making us unhappy flavor composition ", saponin with astringent taste or isoflavones etc. are arranged.Just, these materials group exists usually used as glucosides, if the sugar moieties of glucosides is separated and become astringent taste enhancing of aglycon by beta-glucosidase.
In addition, also have the unhappy flavor composition that makes us of astringent taste or bitter taste etc., but the details such as its composition or formation mechanism are still not clear.
As such generation odour nuisance, make us the main cause of unhappy flavor (consumer's sensation), consideration is oxidation reaction or the decomposition reaction participated in by enzyme and the Auto-oxidation reaction that do not have enzyme to participate in, and the method that therefore proposes various manufacture soya-bean milk suppresses these principal elements reduce odour nuisance, makes us unhappy flavor.
Wherein, as the method that suppresses, reduces the generation of " odour nuisance ", in the heating of so-called soya-bean milk squeezes method, except taking that soybean is ground the method for the rear temperature that is heated to rapidly the LOX inactivation, also often carry out reducing odour nuisance in the second half section of soya-bean milk manufacturing process through degasser.
In addition, disclose multiple technologies, that is, ground the method (patent documentation 1) of soybean when with hot water, making enzyme deactivation; Grind the method (patent documentation 2) of soybean under oxygen-free environment; The method of being flooded, grinding under low temperature environment (patent documentation 3); The method that soya-bean milk is fermented (patent documentation 4); The method (patent documentation 6) that soya-bean milk is carried out to the method (patent documentation 5) of ultra high pressure treatment or carries out the superhigh temperature processing; Soya-bean milk is carried out to the method (patent documentation 7) of activated carbon treatment etc.In addition, to suppress hexanal, be produced as purpose, the soybean of exploitation disappearance LOX.
For the background technology of the first invention, can enumerate following prior art document.
Patent documentation 1: JP 53-047553 communique
Patent documentation 2: JP 52-154545 communique
Patent documentation 3: Unexamined Patent 11-243895 communique
Patent documentation 4: JP 2001-57858 communique
Patent documentation 5: Unexamined Patent 5-244866 communique
Patent documentation 6: JP 2006-288253 communique
Patent documentation 7: JP 2009-34060 communique
Patent documentation 8: JP 62-232349 communique
Patent documentation 9: examined patent publication 56-050818 communique
Patent documentation 10:WO2008/081948 communique
Non-patent literature 1: No. 2nd, japanese food section electrotechnics meeting will the 45th volume, 122～128 pages (1998 years)
Non-patent literature 2: No. 4th, japanese food section electrotechnics meeting will the 48th volume, 253～262 pages (calendar year 2001)
On the other hand, as suppressing, reducing the method that produces " making us unhappy flavor ", following methods is disclosed: the method for bringing into (above-mentioned patent documentation 8) of peeled before soybean grinds, de-plumular axis processing to reduce saponin or isoflavones and the associated enzyme of oxidation; Make in steep water to contain glucolactone and suppress method (above-mentioned patent documentation 9) of beta-glucosidase etc.
As mentioned above, particularly clearer and more definite about the reason composition of " odour nuisance ", suppress or reduce all the time the technology of their generation at extensive exploitation.
In addition, the bean curd of the above-mentioned disappearance LOX soybean made of known use is generally light flavor.Also recognize the taste of food (above-mentioned non-patent literature 1,2) that affects the better aspects such as dense flavor of bean curd by the lipid oxidation product of LOX, over oxidation in the soya-bean milk manufacture suppresses to reduce odour nuisance, but another side thinks relevant with lightization of flavor.
Consider such understanding, propose to have concurrently the scheme that oxidation suppresses operation and the soya-bean milk manufacturing installation of the operation that causes appropriate oxidation in soya-bean milk manufacturing process.(above-mentioned patent documentation 10)
On the other hand, about " making us unhappy flavor ", the reason composition is so not clear and definite, has therefore only carried out saponin or isoflavones also insufficient as the inhibition technology of the relevant art, particularly " astringent taste " of object.
The processed food that the purpose of the first invention is to provide the manufacture method of soya-bean milk and uses this soya-bean milk to manufacture, described soya-bean milk is when keeping appropriate local flavor, reduce astringent taste etc. " making us unhappy flavor " be the soya-bean milk that flavor improves.
The background technology of the second invention then is described, the consumer improves for functional care of food recently, and the various healthy functions that have for soybean extensively are familiar with.Main functional components as soybean has soybean protein, isoflavones, lecithin, saponin, soybean wet goods, the polyvalent unsaturated fatty acid that wherein soybean oil contains linoleic acid or leukotrienes etc., in addition owing to not containing cholesterol, therefore compare with animal oil, determine with contrasting and be evaluated as for health oil preferably.
In addition, soya-bean milk or bean curd are called the impression of diet food in addition, however, but more edible they the time, correspondingly the picked-up calorie also increases.
For example according to five, order and augment japanese food standard analysis table, the every 100g of the energy of ordinary milk is that 67kcal, the every 100g of lipid content are 3.8g, with respect to the situation of this bean curd, is: the energy of filling bean curd is 59kcal, and lipid content is 3.1g; The energy of kapok bean curd is that 72kcal, lipid content are 4.2g.
Therefore, during by soya-bean milk or the more picked-up soybean protein of bean curd, also more picked-up lipid certainly, result has been absorbed more energy (so-called calorie).
Recently, in various field of food, exploitation is without calorie commodity, and they can win popularity, even in the field of soya-bean milk or bean curd, also requires exploitation and consumer to reduce the corresponding commodity of the caloric purpose of picked-up.
Usually to reduce caloric food in order developing, to need to reduce the composition arbitrarily in the carbohydrate that becomes the energy key element, protein, lipid.
Even during the processed food of making at the various food materials of combination, employing reduces the method for the mixing ratio of sugar or oil from formula in the past, or employing replaces with calorie low compound sugar or other methods that there is no caloric sweet ingredient by granulated sugar.
But, for example, in the natural products as milk, in the composition originally contained therein, in fact separated and reduce fat constituent and reduce caloric method, certainly, also can utilize skimmed milk breast or separate lactoprotein etc. and reduce the manufacture that fat carries out dairy products, but the dairy products that operation obtains like this, being actually the dairy products that the milk quality with common manufacture falls far short.
For soya-bean milk, while only in soybean, adding the soya-bean milk that water extracted to manufacture, be to approach natural product, it is directly residual that it contained fat constituent in soybean as a result originally.
While by this soya-bean milk, reducing calorie, it is the most practical using the method same with milk to fall low-fat method.Equally also can consider to utilize the method for defatted soybean or soy protein isolate with milk in addition, but actual conditions are: the resulting soya-bean milk of any method, because the difference on quality is large thereby do not have in society universal.
For the background technology of the second invention, can enumerate following prior art document.
Patent documentation 11: Unexamined Patent 7-274885 communique
Patent documentation 12:WO2002/026788 communique
Non-patent literature 3: No. 12nd, japanese food industry association will the 19th volume, 580～584 pages (1972)
In the situation of milk, usually use the so special-purpose centrifugal separator of cream separator to be separated to so-called light liquid side using fat constituent as cream layer, the low fat breast is separated to the heavy-fluid side.In milk, under more weak centrifugal condition, light liquid side (butterfat) is separated with heavy-fluid side (low fat breast), so the separation and Extraction of low fat breast ratio is easier to like this.
On the other hand, in the situation of soya-bean milk, often carried out soya-bean milk is separated into through high-speed centrifuge or UCF ultracentrifuge the method (patent documentation 11,12 and non-patent literature 3) of the compositions such as protein, fat in the past.For example, patent documentation 11, used centrifugal separation as separating, measure method of protein, and patent documentation 12, used centrifugal separation as the method for separating the oil body in soya-bean milk.
But, as non-patent literature 3, in soya-bean milk, emulsified state is highly stable, so fractionation of fatty (cream layer) must have strong centrifugal condition.Therefore, patent documentation 11 and 12 is based on the recognition soya-bean milk process centrifugal separator under strong centrifugal condition, separates as the neccessary composition that separates purpose.Knownly like this in soya-bean milk, can similarly by centrifugal separation, carry out fractionation of fatty with milk, comparing the emulsified state of soya-bean milk with milk stablizes, therefore for separating of the poor such situation of fatty separative efficiency, become soya-bean milk, the problem of bean curd industry when exploitation low fat commodity.The purpose of the second invention is to provide the soya-bean milk manufacture method, and described method can improve for separating of fatty separative efficiency, and effectively manufactures and reduced fatty soya-bean milk.
The background technology of the 3rd invention is described, in the manufacture of bean curd, in the past use calcium sulfate or glucolactone (GDL) such with Hirschfeld-Klinger reaction soya-bean milk slowly, there is the coagulating agent of so-called late effect property.
These have the coagulating agent of late effect property, because operability or yield rate (step is stayed り) that bean curd is manufactured are good, therefore when a large amount of production bean curd, preferably use.
But recently, consumer's hobby is transferred to the bean curd of use bittern (magnesium chloride) in the past aspect local flavor, therefore use the bean curd of bittern to create main flow.
But original bittern is the coagulating agent with quick-acting (being the remarkable piece of Hirschfeld-Klinger reaction), while therefore using this bittern to manufacture bean curd, for the bean curd of making stay in grade needs masterful technique, while carrying out thus a large amount of production of bean curd, have problems.
In order to tackle this problem, can adopt following methods, that is, aqueous salt brine made an addition in the soya-bean milk of high temperature and utilize agitating device to dissolve equably at once, once or hot soya-bean milk is cooling, add bittern and control the method such as Hirschfeld-Klinger reaction under this state.
But the former is difficult to make the stay in grade of bean curd, insufficient aspect production capacity in addition, the latter has need to be for the difficult point such as equipment, the cost of energy of cooling soya-bean milk be surging.
Therefore in order to solve the above problems, to be made the Hirschfeld-Klinger reaction research of effect late of bittern, and proposed various methods.
For example, propose by inorganic salts such as magnesium chlorides being the various coagulating agent preparations (patent documentation 13～23 etc.) that in coagulating agent, compound lard or emulsifying agent are guaranteed the late effect property of Hirschfeld-Klinger reaction.These coagulating agents are by with emulsifying agent or grease covering magnesium chloride etc., making the Hirschfeld-Klinger reaction so-called emulsification coagulating agent of effect late.Several types of such emulsification coagulating agent, supplied practicality, for producing in a large number, in coagulating agent, uses the bean curd of bittern to contribute.
On the other hand, following methods is also proposed: be not the emulsification coagulating agent that uses food additives, but the material of bittern to high concentration, the method (patent documentation 24) of using as coagulating agent liquid will be added in bean curd or soya-bean milk.
For the background technology of the 3rd invention, can enumerate following prior art document..
Patent documentation 13: Unexamined Patent 5-304923 communique
Patent documentation 14: Unexamined Patent 10-57002 communique
Patent documentation 15: Unexamined Patent 10-179072 communique
Patent documentation 16: Unexamined Patent 11-98970 communique
Patent documentation 17: JP 2000-32942 communique
Patent documentation 18: JP 2005-176751 communique
Patent documentation 19: JP 2006-204184 communique
Patent documentation 20: JP 2008-154526 communique
Patent documentation 21: JP 2008-193999 communique
Patent documentation 22: JP 2006-101848 communique
Patent documentation 23: JP 2008-295381 communique
Patent documentation 24: JP 2002-112728 communique
In above-mentioned emulsification coagulating agent in the past, for the emulsion by coagulating agent is more finely divided, be mixed in soya-bean milk, need larger dispersion shear strength.While using in addition the emulsifying agent of the synthetic system such as fatty acid glyceride, for the people of the local flavor sensitivity of bean curd, synthetic be under the impact of the distinctive local flavor of emulsifying agent, such the censuring of local flavor of infringement bean curd also arranged, be desirably in the improvement of quality aspect.
In addition in the situation that the technology of patent documentation 24, the method for the natural emulsified effect of considering to utilize soya-bean milk to have, but there is the insufficient such problem of its effect as the method for controlling Hirschfeld-Klinger reaction.
The purpose of the 3rd invention is: exploitation mixes and becomes easily and can reach the coagulating agent liquid of the Hirschfeld-Klinger reaction with late effect property for the dispersion of soya-bean milk, by this coagulating agent liquid, can manufacture continuously also good bean curd of elasticity excellence, local flavor.
Summary of the invention
As the first invention (claim 1 and 2), the inventor is in order to solve above-mentioned problem, while by soybean material, manufacturing soya-bean milk, not carrying out excessive oxidation to suppress, keep under the state of appropriate local flavor, method for " making us unhappy flavor " such as reduction astringent tastes is furtherd investigate, found that by soya-bean milk is passed through to high-speed centrifuge, remove swim composition minute take off the soya-bean milk of layer of upper strata, can be maintained appropriate local flavor reduce astringent taste etc. and make us the soya-bean milk of unhappy flavor, thus the first invention completed.
About invention the first invention, claimed in claim 1, be a kind of manufacture method that is the soya-bean milk of flavor improvement, it is characterized in that, make the soya-bean milk of being manufactured by soybean material through high-speed centrifuge, remove after centrifugation the upper strata that is separated into the material of the two layers composition that swims, only divide and get the soya-bean milk that remains in lower floor.
In addition, invention claimed in claim 2 is a kind of processed food that uses soya-bean milk to manufacture, described soya-bean milk is the soya-bean milk process high-speed centrifuge by making to be manufactured by soybean material, remove after centrifugation the upper strata that is separated into the material of the two layers composition that swims, only divide and get the soya-bean milk that remains in lower floor and obtain.
By this first manufacture method of inventing the soya-bean milk that is the flavor improvement of (claim 1 and 2), only pass through simple centrifugal separation process, the effect of the soya-bean milk that having to be reduced makes us unhappy flavor.
Soya-bean milk in the past or the processed foods such as bean curd that it is processed, to have to residue in astringent taste in its aftertaste be main cause makes us unhappy flavor, therefore particularly young layer has tendency and the demand of keeping someone at a respectful distance to reach capacity to edible, by the present invention, can access and be soya-bean milk or its processed food that flavor improves by the astringent taste that reduces aftertaste, therefore the consumer who astringent taste is kept someone at a respectful distance also accepts, and also can reach the effect of impelling the needs as the soy food product of healthy food to increase.
In addition, as the second invention (claim 3 to 5), the inventor has furtherd investigate and can effectively manufacture the method that has reduced fatty soya-bean milk, found that soybean is added after water and ground or the broken living fermented bean drink obtained, it is carried out to the fermented bean drink that boils of heat treated, and then the green powder soya-bean milk that powdered soybean is dissolved in the water, the heating powder soya-bean milk be heated is such removes soybean material liquid that soybean residue becomes to grade before insoluble composition through high-speed centrifuge, fat easily can be separated as the floating composition thus, and compare through in the situation of centrifugal separator with the soya-bean milk after the insoluble composition that soybean residue is become to grade as previous methods is removed, the separative efficiency of fat obviously improves, thereby completed the second invention.
; the manufacture method that is a kind of soya-bean milk about the invention claimed in claim 3 of the second invention; it is characterized in that; make to remove soybean material liquid that soybean residue becomes to grade before insoluble composition through high-speed centrifuge; fat is separated effectively as the floating composition, remaining soya-bean milk is carried out to separation and Extraction as the low fat soya-bean milk.
In addition, invention claimed in claim 4, it is the manufacture method of soya-bean milk according to claim 3, it is characterized in that, soybean material liquid for being ground soybean or the broken living fermented bean drink obtained, this living fermented bean drink being carried out to any one the soybean material liquid in the heating powder soya-bean milk that fermented bean drink, green powder soya-bean milk by the powdered soybean dispersing and dissolving in water maybe carry out this green powder soya-bean milk heat treated that boils of heat treated after adding water.
And then, invention claimed in claim 5, it is the manufacture method according to claim 3 or soya-bean milk claimed in claim 4, it is characterized in that, powdered soybean is soybean to be carried out to the powder that Crushing of Ultrafine obtains or process any one in the Crushing of Ultrafine processing powder that makes its soybean that easily disperses, is dissolved in the water.
The manufacture method of the soya-bean milk of the second invention (claim 3 to 5), can reach following effect: through simple centrifugal separation process, effectively fractionation of fatty, and the fatty soya-bean milk that effectively has been reduced.
In soya-bean milk technology in the past, due to the poor and not practical low fat soya-bean milk of fatty separative efficiency, by the present invention, can effectively be manufactured, therefore in soya-bean milk, bean-curd product field, also can reach following such effect, that is, live up to the consumer's who looks forward to the low-calorie goods expectation.
And then, as the 3rd invention (claim 6 to 9), the inventor is in order to solve above-mentioned problem, find a kind of manufacture method of bean curd, the method is in the floating layer liquid that soya-bean milk or soybean material liquid are obtained through high-speed centrifuge, mixed dissolution the coagulating agents such as bittern obtain tofu coagulation agent liquid, by this coagulating agent liquid being made an addition in soya-bean milk to the Hirschfeld-Klinger reaction effect late that makes soya-bean milk, can manufacture also good bean curd of high resilience, local flavor, thereby complete the 3rd invention.
; the manufacture method that is a kind of bean curd about the 3rd invention claimed in claim 6 of inventing; it is characterized in that; in the floating layer liquid by soya-bean milk is obtained through high-speed centrifuge; the coagulating agent that mixing tofu is used is manufactured coagulating agent liquid, and this coagulating agent liquid is made an addition in soya-bean milk and carries out Hirschfeld-Klinger reaction.
In addition, the manufacture method that invention claimed in claim 7 is a kind of bean curd, it is characterized in that, by in making to remove the floating layer liquid that soybean material liquid that soybean residue becomes to grade before insoluble composition obtains through high-speed centrifuge, the coagulating agent that mixing tofu is used is manufactured coagulating agent liquid, and this coagulating agent liquid is made an addition in soya-bean milk and carries out Hirschfeld-Klinger reaction.
Then, invention claimed in claim 8, the manufacture method of bean curd according to claim 7, it is characterized in that, soybean material liquid is ground soybean or the broken living fermented bean drink obtained, this living fermented bean drink is carried out to any one the soybean material liquid in the heating powder soya-bean milk that fermented bean drink, green powder soya-bean milk by the powdered soybean dispersing and dissolving in water maybe carry out this green powder soya-bean milk heat treated that boils of heat treated after adding water.
And then, invention claimed in claim 9, the manufacture method of bean curd according to claim 8, is characterized in that, powdered soybean is soybean to be carried out to the powder that Crushing of Ultrafine obtains or process any one in the Crushing of Ultrafine processing powder that makes its soybean that easily disperses, is dissolved in the water.
By the 3rd manufacture method of inventing the bean curd of (claim 6 to 9), can access easy dispersion is mixed in soya-bean milk, and can bring into play the coagulating agent liquid of abundant delay action to Hirschfeld-Klinger reaction, by using this coagulating agent, reach and can manufacture the also effect of good bean curd of elasticity excellence, local flavor.
The accompanying drawing explanation
The figure (spider diagram) of the sense evaluation test result that Fig. 1 is table 4.
The figure (spider diagram) of the sense evaluation test result that Fig. 2 is table 6.
The specific embodiment
The first working of an invention mode below is described, they are exemplary expression, certainly within not breaking away from technological thought scope of the present invention, various distortion can be arranged.
The soybean material of use in the first invention, so long as the raw material of circle soybean, the soybean of peeling, the making soya-bean milk such as de-plumular axis soybean, powder soybean of peeling is not made limit especially.In addition, no matter domestic soybean, outer domestic soybean all can be used arbitrarily, can be also their mixture.
The soya-bean milk used in the first invention, it can be the soya-bean milk obtained by conventional method, for example, grind and obtain living fermented bean drink when adding water for the soybean material by water retting, living fermented bean drink is heated and obtains boiling fermented bean drink, by boiling fermented bean drink, carry out soya-bean milk that Separation of Solid and Liquid obtains etc.Also can use in addition the powder soybean is dissolved in to the soya-bean milk (powder soybean milk) obtained in water or hot water.
As mentioned above, when manufacturing soya-bean milk, overuse while suppressing the preparation method of oxidation, when reducing odour nuisance, consider the tendency that local flavor becomes light, can select the soya-bean milk manufacturing installation or create conditions according to the local flavor of residual what degree.
High-speed centrifuge can be that batch-type can be also continous way.When a large amount of production, the centrifugal separator of preferred continous way, for example can use the cream separator used in the dairy industry industry.
Make the condition of soya-bean milk through centrifugal separator, can change according to the quality of the soya-bean milk of expecting after centrifugation.By the present invention, the soya-bean milk obtained after centrifugation, particularly owing to removing the astringent taste composition residual as aftertaste, therefore become the soya-bean milk that aftertaste is happy and sweet taste strengthens.Regrettably as this aftertaste, residual astringent taste is which type of composition is now not clear and definite yet academicly.
But, think that isoflavones or saponin are that above this astringent taste is the important essential factor of making us unhappy flavor, be to become soya-bean milk or its main cause of processing food and being kept someone at a respectful distance.By experiment, the isoflavones of the soya-bean milk before centrifugation and the soya-bean milk after centrifugation is formed and carried out content relatively, found that both almost do not change.Although be such present situation, for the astringent taste as the aftertaste sensation, there is obvious difference in the sense evaluation test.
On the other hand, carried out equally the comparison of odour nuisance composition, hexanal and 1-amylalcohol, 1-hexanol, 1-OCOL, 1-POL, 2-amyl furan etc. are called as the composition of odour nuisance composition, be equal before and after centrifugation, or only reduce a bit after centrifugation.Therefore the obvious reduction of considering astringent taste is also different from the variation of odour nuisance composition in the past.
In the first invention, centrifugal force during centrifugation becomes butterfat to the lipid components of soybean more by force and floats.Therefore, obtain according to centrifugal intensity of force the soya-bean milk that lipid reduces.But, due to the major reason as making us unhappy flavor residue in the astringent taste composition in aftertaste, travel to upper strata if apply to a certain degree above centrifugal force, therefore irrelevant with the lipid remaining quantity that separates the soya-bean milk obtained and be flavor and improve.
Specifically, centrifugal acceleration is more than 2000 * g, applies the above centrifugal force of 3500 * g in effectively being separated and gets final product.
The temperature of the soya-bean milk during about centrifugation, so long as the temperature that makes soya-bean milk remain liquid condition gets final product, there is no need to be in particular low temperature, easily produces the skin of soya-bean milk, the therefore temperature range of preferably 4 ℃～85 ℃ during due to high temperature too.
But lipid components more easily separates the soya-bean milk temperature is more high, if take the be reduced soya-bean milk of lipid, as purpose improves the soya-bean milk temperature, be therefore effective.
By the first invention, improve centrifugal force and form the soya-bean milk that has reduced lipid, this soya-bean milk does not make us unhappy flavor and, for happy sweet taste, this soya-bean milk is made to bean curd, can make nice low-calorie bean curd.
Embodiment
The first inventive embodiment
Below, enumerate embodiment 1 and 2 for the first invention and describe particularly, but the first invention is not limited to these embodiment 1 and 2.
Embodiment 1
To manufacture the on-the-spot soya-bean milk of manufacturing based on conventional method in bean curd factory supplies in test.This soya-bean milk is the soya-bean milk that uses following methods to obtain, that is, use Canada to produce soybean, when adding water, with grinder, is ground after flooding an evening, heats the soya-bean milk obtained with screw press machine separation soybean residue in the indirect cooking still.By this soya-bean milk in laboratory dispensing in high-speed centrifuge (Hitachi's work machine (strain) 18PR-52) with in centrifuge tube, be about 6000 * g with the centrifugal acceleration of 8000rpm(tube hub) carry out the centrifugation of 15 minutes.
The temperature of this soya-bean milk before being about to centrifugation is 40 ℃.Remove the floating material on pipe upper strata after centrifugation, the soya-bean milk liquid that minute takes off layer obtains soya-bean milk.To be soya-bean milk before separating for the contrast soya-bean milk in centrifugation, and after centrifugation, divide the soya-bean milk of getting for soya-bean milk after separating, carry out the comparison of constituent analysis and sense evaluation test.
<Analysis of Nutritive Composition>
Analyze according to conventional methods solid constituent, protein, the lipid of each soya-bean milk, the content of ash content, the residue that will be deducted by the solid component content of soya-bean milk protein, lipid, content of ashes means as carbohydrate content.That is, solid constituent is be determined at the weight of 105 ℃ of dryings after 24 hours and mean as the drying solid composition.Protein content, measured by Ke Shi (Network Le ダ ー Le) analytical equipment (Off ォ ス ジ ヤ パ Application (strain) ケ Le processed テ ッ Network シ ス テ system), with nitrogen conversion factor 5.71, calculates.
Lipid content, extract lipid by hexane-isopropanol method and measured.Ash content is used Muffle furnace (Carbolite Furnaces company system) carry out ashing and measure in addition.Its analysis result is shown in to table 1.
Table 1
Figure BDA0000369278520000141
<isoflavones analysis >
Carry out as described below the analysis of the isoflavones of each soya-bean milk.Extract isoflavones with 70% ethanol from the soya-bean milk of accurate weighing, according to the test method of the isoflavones of " the healthy food Regulations lattice regular set " of (wealth) JHFA, analyzed with high performance liquid chromatography, the results are shown in table 2.
Table 2
Figure BDA0000369278520000142
By the smell (フ レ ー バ ー of gas chromatography) constituent analysis >
Carry out the analysis of the volatile flavor composition in each soya-bean milk by gas chromatography (GC-MS).; enclose and added the EDTA of 5mM, the soya-bean milk of 1ppm cyclohexanol (internal standard) in the airtight bottle of 20ml; adsorb the volatile ingredient of soya-bean milk by SPME (SPME) method, in GC-MS, analyzing (GCMS-QP2010 of Shimadzu Seisakusho Ltd.) under the condition of 40 ℃, 30 minutes.Analysis result is shown in to table 3.
Table 3
As more than, after separating, soya-bean milk is compared lipid and is approximately reduced 1 one-tenth with separating front soya-bean milk, isoflavones forms does not almost have difference, in addition about the odour nuisance composition, both equal or separate after reduce by degree of 1 one-tenth before and after soya-bean milk.
Then carry out the sense evaluation test of each soya-bean milk.
The sense evaluation test is carried out with the discussion group of 15, for 5 methods of 5 use of sweet taste, dense flavor, astringent taste, astringent taste, wooden fishy smell, is estimated.Using at 3 as standard, more strongly feel that flavor, local flavor separately give higher numerical value, feel the more weak lower numerical value of giving.Table 4 means the mean value of result, and Fig. 1 means its figure (spider diagram).
Table 4
? Soya-bean milk before separating Soya-bean milk after separating
Sweet taste 2.8 4.1
Dense flavor 3.1 3.1
Astringent taste 3.4 1.8
Astringent taste 2.7 2.5
Wood fishy smell 2.5 2.5
As more than, be evaluated as with separating front soya-bean milk and compare and separate rear soya-bean milk astringent taste and clearly reduce, sweet taste strengthens.Therefore the suggestion that particularly residual astringent taste falls sharply usually used as aftertaste is more, infers easily to feel sweet taste.
For the composition that relates to this astringent taste, consideration is the composition different from osajin, odour component, lipid components, and the composition that will relate to this astringent taste is as research topic from now on.
Embodiment 2
Use the soya-bean milk identical with the soya-bean milk used in embodiment 1, carry out centrifugation under following condition.That is, soybean is ground, separates soybean residue with the screw press machine after boiling, by manufacturing the on-the-spot soya-bean milk extracted after just separating, through high-speed centrifuge.Soya-bean milk temperature before centrifugation is 65 ℃.Carry out the centrifugation of 20 minutes with centrifugal acceleration 6000 * g, remove the soya-bean milk liquid that swims composition and minute take off layer in upper strata and obtain soya-bean milk.Soya-bean milk and the constituent analysis value of separating rear soya-bean milk before table 5 means to separate.
Table 5
Soya-bean milk after separating, half that lipid is soya-bean milk before separating.Therefore use this soya-bean milk to make bean curd and can become calorie bean curd reduced.
Use each soya-bean milk, according to following operation, make filling bean curd.That is, add the coagulating agent (magnesium chloride) that is 0.3 % by weight with respect to soya-bean milk weight in being cooled to each soya-bean milk of 5 ℃, fill with in filling bean curd with in container.Wrap packing film and sealed, in the Water Tank with Temp.-controlled of 85 ℃, heating is 45 minutes, and it is solidified.After solidifying, in cold water, carry out cooling after, in the sense evaluation test.
The sense evaluation test is carried out with the discussion group of 15, for 5 methods of 5 use of sweet taste, dense flavor, astringent taste, astringent taste, wooden fishy smell, is estimated.Using at 3 as standard, more strongly feel that flavor, local flavor separately give higher numerical value, feel the more weak lower numerical value of giving.Table 6 means the mean value of result, and Fig. 2 means its figure (spider diagram).
Table 6
? Soya-bean milk before separating Soya-bean milk after separating
Sugariness 2.6 3.7
Dense flavor 3.0 2.7
Astringent taste 3.3 1.8
Astringent taste 2.3 2.3
Wood fishy smell 2.5 2.4
The bean curd that after use separating, soya-bean milk is made, become lipid content and be the bean curd that 1/2nd calorie reduces.Be evaluated as its dense flavor and only a little reduce, astringent taste falls sharply and has the bean curd of sweet taste.Therefore by the present invention, adjust the centrifugation condition, can make nice low-calorie bean curd.
The second working of an invention mode then is described, they are exemplary expression, certainly within not breaking away from the technological thought scope of the second invention, various distortion can be arranged.
Usually the manufacture of soya-bean milk, carry out as described below like that.That is, the soybean that will become raw material is flooded an evening in water, adds after water to be ground or fragmentation obtains " living fermented bean drink ".According to circumstances, also can adopt and soybean peeling not impregnated in water and add that water is ground or broken method.
This living fermented bean drink is heated to 80 ℃～120 ℃ and obtains " boiling fermented bean drink ", and then carry out Separation of Solid and Liquid (being commonly referred to " squeezing ") and remove soybean residue and obtain soya-bean milk.Because the fermented bean drink that boils by squeezing after heating obtains soya-bean milk, therefore the method is called " heating squeezes method " like this.
On the other hand, living fermented bean drink is directly carried out to the be removed soya-bean milk of soybean residue composition of Separation of Solid and Liquid, the method then heated is called " giving birth to the method that squeezes ".
Usually, be conceived to make to relate to the inactivation aspect rapidly such as internality enzyme of the oxidation association of LOX that odour nuisance occurs etc., " heating squeezes method " of using the former.
And then being accompanied by the progress of nearest powdered soybean technology, a part, also using powdered soybean as raw material, is carried out the manufacture of soya-bean milk, bean curd etc.At this, main use will be peeled soybean as the powdered soybean of raw material, can not carry out the soybean residue separation and manufacture soya-bean milk, bean curd etc.The particularly development by the Crushing of Ultrafine device etc., even while using powder, the inharmonic problems such as harsh feeling that become problem are all the time significantly improved.
The soybean material used in the second invention, so long as the raw material of the making soya-bean milk such as wholegrain soybean, decortication soybean, the de-plumular axis soybean of decortication is not particularly limited.In addition, no matter domestic soybean, outer domestic soybean all can be used arbitrarily, can be also their mixture.
In the second invention, so-called " soybean material liquid " refers to soybean is being added after water and ground or the broken living fermented bean drink obtained and then it is carried out to boiling fermented bean drink or soybean being carried out to green powder soya-bean milk in water of powdered soybean dispersing and dissolving that Crushing of Ultrafine obtains and then it is carried out to any one in the heating powder soya-bean milk of heat treated of heat treated.
In addition, in the second invention, so-called " powdered soybean " refers to and soybean carried out to the powder that Crushing of Ultrafine obtains or the Crushing of Ultrafine of processing the soybean that makes easy dispersion, is dissolved in the water is processed powder.Specifically, except only soybean being carried out to fine powder, can also be to carry out ultramicro grinding to make particle diameter be the following powder of tens of μ m, perhaps when Crushing of Ultrafine, do one's utmost the powder of the leaching manufacturing that oil-control divides, the powder of freezing pulverizing, contain the powder of other food materials or food additives etc. in order to improve dissolubility.
The powdered soybean used in the second invention, can use commercially available powder soybean, also can use the powdered soybean that carries out oneself powder process with the Crushing of Ultrafine device, as far as possible little in order to make for the burden of centrifugal separator, preferably manage to make granularity more carefully and easily to disperse, hold diffluent powdered soybean.
The high-speed centrifuge used in the second invention, can be batch-wise can be also continous way, the centrifugal separator of preferred continous way while producing in a large number.
While separating for soybean residue, although sometimes use the centrifugal separator of the continuous type that is called screw decanter, from the apparatus structure of two-phase divergence type and existing this seperator of viewpoint of centrifugal ability, can not separate recovery fat.Therefore, consider to utilize the release high-speed centrifuge of three-phase separate or its improvement machine etc.
As the condition of making soybean material liquid, if consider, the amount of soybean residue when centrifugation is as far as possible few with less for the centrifugal separator burden, can consider for example to use in raw material the decortication soybean, manage in addition to make to grind/and broken degree is tried one's best thin etc.
In addition powdered soybean is disperseed, while being dissolved in the water, also can manage to improve solubility by improving the methods such as a little pH.
Condition by soybean material liquid through centrifugal separator, change according to the quality of the low fat soya-bean milk of expecting after separating.That is,, more than centrifugal acceleration is preferably 3500 * g, the separative efficiency of the higher fat of centrifugal acceleration is also higher.
For the temperature of soybean material liquid, so long as make this material liquid keep aqueous temperature to get final product, there is no need special low temperature in addition, easily produce the skin of soya-bean milk during due to high temperature too, therefore be preferably 4 ℃～85 ℃.
The situation of the soya-bean milk after soybean residue separates, temperature when centrifugal is got over Gao Zeyue and is tended to be easy to fat and separate, the situation of soybean material liquid of the present invention, the difference of the separative efficiency by temperature fat is little.Optimum condition according to the quality of the low fat soya-bean milk of expecting, is selected, adjusted to the kind of the soybean material liquid used in the balance of fatty separative efficiency and energy efficiency.But, using in the situation of the soybean material liquid before the heating such as living fermented bean drink, the associated enzyme of the oxidations such as LOX does not have inactivation, therefore must be noted that its control.
As previously mentioned, in the situation of milk, under more weak centrifugal condition, fat (butterfat) can be separated with low-fat milk, during by soya-bean milk fractionation of fatty (butterfat) and low fat soya-bean milk, need strong centrifugal condition.Its reason is thought of as soya-bean milk and compares with milk and have highly stable emulsified state.
In the second invention, as soybean material liquid, use and to remove soybean residue become the to grade soya-bean milk in the stage before insoluble composition, therefore the separative efficiency of fat is good.Its reason: in the stage of removing before soybean residue becomes the insoluble composition that grades, the emulsified state of soya-bean milk is insufficient, squeeze operation what separate soybean residue, produce more stabilisation of so-called homogenization effect (ホ モ ジ ネ ー シ ョ Application) and emulsified state, therefore after soybean residue separates, the separative efficiency of fat reduces.
By the second invention, by remove living fermented bean drink before the insoluble compositions such as soybean residue, it is carried out to heat treated boil fermented bean drink or green powder soya-bean milk or heating powder soya-bean milk, through centrifugal separator, with will remove soybean residue and become the soya-bean milk situation through centrifugal separator under identical centrifugal condition after the insoluble composition that grades to compare, can separate more fat.And can separate the soybean residue insoluble composition that becomes to grade simultaneously, therefore in soybean material liquid, no matter insoluble composition exists or does not exist, and by a centrifugal separation process, can access and effectively reduce fatty soya-bean milk.
The second inventive embodiment
Below, enumerate embodiment 3 and 4 for the second invention and specifically described, but the second invention is not limited to these embodiment.
Embodiment 3
Manufacture scene in bean curd factory, by carry out the production line of manufacturing continuously based on conventional method, extract living fermented bean drink, the soya-bean milk after boiling fermented bean drink and soybean residue and separating, in test.
This manufacturing line, used Canada to produce soybean, and in water, dipping is ground with grinder when after one evening, adding water, in the laser heating still, heats, and separates soybean residue with the screw press machine and manufacture soya-bean milk.
In mobile continuously operation, " the living fermented bean drink " after extracting respectively grinder and just having ground, " the boiling fermented bean drink " in the laser heating still after just heating, just separated " soya-bean milk " after soybean residue with the screw press machine.
By each material liquid, in laboratory, dispensing with in centrifuge tube, is about 6000 * g with the centrifugal acceleration of 8000rpm(tube hub in high-speed centrifuge (Hitachi's work machine (strain) 18PR-52)) carry out the centrifugation of 30 minutes.
The temperature of each material liquid is 40 ℃, and the temperature conditions of centrifugal separator is also 40 ℃.
By centrifugation, operate, each material liquid is separated into fat (butterfat) layer, soya-bean milk layer, 3 layers of the beds of precipitation.Remove thus the cream layer on pipe upper strata, extract beds of precipitation soya-bean milk layer in addition.Will be through the soya-bean milk before centrifugal separator in contrast, and separated fatty soya-bean milk from each material liquid and carried out comparison of ingredients.
Constituent analysis, analyze solid constituent, lipid, the protein of each soya-bean milk, the content of ash content according to conventional methods, and the residue that will in the solid component content of soya-bean milk, deduct the content of lipid, protein, ash content means as carbohydrate content.That is, solid constituent is to be determined at the weight of 105 ℃ of dryings after 24 hours, as drying solid, becomes to assign to mean.
Lipid content, extract lipid by hexane-isopropanol method and measured.
Protein content, measured by Ke Shi analytical equipment (Off ォ ス ジ ヤ パ Application (strain) System ケ Le テ ッ Network シ ス テ system), with nitrogen conversion factor 5.71, calculates.
In addition, content of ashes is used Muffle furnace (Carbolite Furnaces company system) carry out ashing and measure.
Its analysis result is shown in to table 7.
Table 7
Figure BDA0000369278520000211
As shown in table 7, also put down in writing the ratio with respect to solid component content about lipid content.
Living fermented bean drink, lipid content while boiling fermented bean drink, soya-bean milk as material liquid, that each fat separates soya-bean milk are compared with the ratio with respect to solid component content (%), be respectively 8%, 5%, 11%(contrast soya-bean milk is 29%), compare with using soya-bean milk as material liquid the time, knownly significantly improved fatty separative efficiency using living fermented bean drink, while boiling fermented bean drink as material liquid.
Embodiment 4
Using commercially available domestic soybean powder as raw material, implement following test.
At first add the water of 5 times of amounts of powdered soybean weight, use homogenizer to carry out dispersing and dissolving and make " green powder soya-bean milk ".This green powder soya-bean milk is packed in flat round flask, heated when being blown into steam in boiling water bath, stop steam in the moment that reaches 95 ℃ and be blown into, and then heating 2 minutes in boiling water bath.Using the soya-bean milk that obtains like this as " heating powder soya-bean milk ".
By this heating powder soya-bean milk, remove insoluble composition (soybean residue composition) through the centrifugal dehydrator ((strain) コ Network サ Application H-112 processed) that filter cloth has been installed, obtain soya-bean milk, using it as " filter soy-bean milk ".
Using each soya-bean milk as material liquid, pass through similarly to Example 1 high-speed centrifuge.
The condition of centrifugation is 40 ℃, 8000rpm, 30 minutes similarly to Example 1.
After centrifugation, remove the cream layer on upper strata, the soya-bean milk layer beyond the separation and Extraction beds of precipitation.
Will be through the filter soy-bean milk before centrifugal separator in contrast, separate soya-bean milk with fat from each material liquid and carry out comparison of ingredients.
Constituent analysis is implemented similarly to Example 3.
Its analysis result is shown in to table 8.
Table 8
Figure BDA0000369278520000221
As shown in table 8, also put down in writing the ratio with respect to solid component content about lipid content.
Each fat using green powder soya-bean milk, heating powder soya-bean milk, filter soy-bean milk during as material liquid separates lipid content of soya-bean milk, with the ratio with respect to solid component content (%), compare, be respectively 15%, 14%, 17%(contrast soya-bean milk is 22%), compare with using filter soy-bean milk as material liquid the time, green powder soya-bean milk, heating powder soya-bean milk is good as the separative efficiency of the fat of material liquid.
But, while comparing with the living fermented bean drink meaned in embodiment 3, the example that boils fermented bean drink, the difference of the fatty separative efficiency of powder soya-bean milk is not remarkable.As reason, be thought of as: when powder is manufactured or the impact of composition sex change thereafter; Powder dissolution is made to homogeneous dispersion with homogenizer when the water, thereby the more impact etc. of stabilisation of emulsified state.But, if this is supplemented, although not expression of embodiment, the condition adjustment such as material liquid temperature during by the raising centrifugation, can further put forward high-fat separative efficiency.
The 3rd working of an invention mode below is described, they are exemplary expression, in the scope of the technological thought that does not break away from the 3rd invention, various distortion can be arranged.
As the soybean material liquid of the 3rd invention, mean soybean is added after water and ground or the broken living fermented bean drink obtained, this living fermented bean drink carried out to any one material liquid in the heating powder soya-bean milk that fermented bean drink, green powder soya-bean milk by the powdered soybean dispersing and dissolving in water maybe carry out this green powder soya-bean milk heat treated that boils of heat treated.As soya-bean milk, mean to filter soybean material liquid as the various Separation of Solid and Liquid operations that start through usining on the other hand, remove the material of insoluble composition.
The tofu coagulation agent of using in the 3rd invention, mean the coagulating agent using magnesium chloride (bittern) as main body, can be used together sodium chloride, calcium chloride, calcium sulfate, glucolactone (GDL) etc.
The high-speed centrifuge used in the 3rd invention, can be that batch-type can be also continous way, the centrifugal separator of preferred continous way when a large amount of production.
While separating for soybean residue, although sometimes use the centrifugal separator of the continuous type that is called screw decanter, from the apparatus structure of two-phase divergence type and existing this seperator of viewpoint of centrifugal ability, can not obtain floating layer liquid of the present invention.
While then using soya-bean milk, can use " skimming machine " the such continuous high speed centrifugal separator used in the dairy industry industry.While using soybean material liquid, consider to utilize the release high-speed centrifuge of three-phase separate or its improvement machine etc.
The floating layer liquid that the soya-bean milk used in inventing the 3rd or soybean material liquid obtain through high-speed centrifuge is as " light liquid ", to obtain when the result of soya-bean milk or soybean material liquid process high-speed centrifuge obtains, uses the continuous high-speed centrifugal separator as " upper strata liquid ".
Select appropriate condition by soya-bean milk or soybean material liquid during through high-speed centrifuge, be separated into and using constituents of milkfat as 3 layers of the beds of precipitation of the floating layer of main body, the soya-bean milk layer that fat reduces, insoluble composition.While using the supercentrifuge of continous way, above-mentioned floating layer be separated in to " light liquid " side and obtain, the soya-bean milk layer be separated in to " heavy-fluid " side and obtain.
Condition by soya-bean milk or soybean material liquid process centrifugal separator, so long as separation is floated, the condition of layer is not particularly limited as mentioned above, considering efficiency, more than centrifugal acceleration is preferably 3500 * g, temperature while operating for centrifugation in addition, so long as make this material liquid keep aqueous temperature to get final product, there is no need special low temperature, easily produce the skin of soya-bean milk during due to high temperature too, therefore preferably 4 ℃～85 ℃.
The floating layer liquid that operation obtains like this, similarly be comprised of water, protein, lipid, carbohydrate with soya-bean milk, has the feature that the lipid containing ratio is high, also can use this floating layer liquid to make bean curd, therefore can be described as and concentrated fatty soya-bean milk.
Above-mentioned patent documentation 24 discloses the coagulating agent liquid of mixed chlorinated magnesium (bittern) in bean curd or soya-bean milk, but for using by having concentrated fatty soya-bean milk (a floating layer liquid) as centrifugal separation of the present invention without any record.
Floating layer liquid in the coagulating agent liquid of the 3rd invention and the mixed proportion of coagulating agent, according to the degree of the late effect property of expecting or final coagulant concentration, adjusted, while too improving the mixed proportion of coagulating agent for the dissolving of the floating layer liquid difficulty that becomes, when too low, the concentration of the coagulating agent of coagulating agent liquid is thinning, its result, the interpolation necessary amount of the coagulating agent liquid while manufacturing bean curd is excessive, therefore according to weight ratio, is preferably 1:1～20:1.
Floating layer liquid mixes with coagulating agent, can use mixing tool manually to carry out, and also can carry out with agitating devices such as common propeller-type mixers.
In addition, soya-bean milk has the character that causes Hirschfeld-Klinger reaction and form bean curd when interpolation mixes appropriate coagulating agent, and the addition of coagulating agent is very few or too much, does not all cause Hirschfeld-Klinger reaction.
As mentioned above, because floating layer liquid of the present invention is comprised of water, protein, lipid, carbohydrate, at this, can manufacture bean curd by adding appropriate coagulating agent.
But, while for the coagulating agent liquid of modulating the 3rd invention, in above-mentioned floating layer liquid, adding coagulating agent, with mixed proportion as described above, mixed, its result is mixed with respect to the excessive coagulating agent of floating layer liquid for adding, and does not therefore cause in this case Hirschfeld-Klinger reaction.
The coagulating agent liquid used in the 3rd invention is in the mixing of soya-bean milk, do not need king-sized dispersion force and disperses with comparalive ease, therefore there is no need to use especially high performance emulsifier unit etc. and can use common agitating device.
The temperature of soya-bean milk when coagulating agent liquid mixes in addition, be not particularly limited, and in order to effectively utilize the late effect property as the coagulating agent liquid of the 3rd goal of the invention, is preferably 60～90 ℃.
In addition, commercially available common emulsification coagulating agent, the emulsified state of maintenance w/o type, bring into play late effect property by it being scattered in soya-bean milk to the emulsified state that becomes the W/O/W type.But, the coagulating agent liquid of the 3rd invention, not as being thought of as the O/W type, supposition is to bring into play the delay action effect with the mechanism different from common emulsification coagulating agent.
And then by the 3rd invention, once isolate floating layer liquid by soya-bean milk, be modulated at the coagulating agent liquid that has mixed the bittern of appropriate amount in floating layer liquid, again turn back to remaining soya-bean milk and manufacture bean curd, can manufacture the bean curd of identical composition when in soya-bean milk, only adding bittern.
The 3rd inventive embodiment
Below be described more specifically the 3rd invention based on embodiment 5, but the 3rd the invention be not limited thereto.
Embodiment 5
Manufacture scene in bean curd factory, by carry out the production line of manufacturing continuously based on conventional method, extract soya-bean milk and supply in test.This manufacturing line, used Canada to produce soybean, and in water, dipping is ground with grinder when after one evening, adding water, in the continuously cooking still, heats, and separates soybean residue with the screw press machine and manufacture soya-bean milk.
In mobile continuously operation, the soya-bean milk of just having isolated soybean residue with the screw press machine will be extracted, in laboratory, dispensing with in centrifuge tube, is about 6000 * g with the centrifugal acceleration of 8000rpm(tube hub in high-speed centrifuge (Hitachi's work machine (strain) 18PR-52)) carry out the centrifugation of 30 minutes.
The temperature of soya-bean milk is 40 ℃, and the temperature conditions of centrifugal separator is also 40 ℃.
By centrifugation, operate, soya-bean milk is separated into floating layer (using the aqueous layer of constituents of milkfat as main body), soya-bean milk layer (the soya-bean milk layer that fat reduces) and the beds of precipitation 3 layers.Divide thus and get floating layer and modulate coagulating agent liquid.Use magnesium chloride in coagulating agent.The one-tenth of floating layer liquid now is grouped into the mix proportion of coagulating agent and is shown in table 9.
Table 9
Above-mentioned coagulating agent liquid is mixed in soya-bean milk and manufactures bean curd.The temperature of soya-bean milk is 65 ℃, the addition of coagulating agent liquid so that the mode that density of magnesium chloride is 0.28 % by weight adjusted.Thereafter, 80 ℃ of insulations 30 minutes.
Comparative example 1
Using coagulating agent liquid as magnesium chloride brine, under condition similarly to Example 1, manufacture bean curd.
Comparative example 2
To using soya-bean milk: the material that ratio magnesium chloride hexahydrate=3:1(weight ratio) is mixed, as coagulating agent liquid, is manufactured bean curd under condition similarly to Example 1.The soya-bean milk used in addition is the front soya-bean milk of process centrifugal separator of embodiment 1 record.
Comparative example 3
Using coagulating agent liquid as commercially available emulsification coagulating agent, under condition similarly to Example 1, manufacture bean curd.In addition, the emulsification coagulating agent mixes in the dispersion of soya-bean milk, and (Ystral GmbH company system, D-7801) carry out to use homogenizer.
Measure the physics value of the bean curd that above-described embodiment 5, comparative example 1, comparative example 2, comparative example 3 manufacture, and carry out the sense evaluation test by the special discussion group of 10.
Use flow graph (サ Application science society system, CR-500DX-SII), to rupture strength and by compression test (using the collar plate shape push rod of diameter 50mm), these two indexs of disrumpent feelings distortion are carried out the physics value mensuration of bean curd by penetration test (using the collar plate shape push rod of diameter 10mm).Rupture strength is hardness, the disrumpent feelings standard that is deformed into elastic force, and the higher expression of numerical value degree separately is larger.
Sense is estimated, and for smoothness and local flavor, carries out 5 Phase Evaluations, and equalization point is with 〇, to mean 3.0 or more, is more than 2.0 and is less than 3.0 and means with △, is less than 2.0 with * expression.
Its result is gathered and is shown in table 10.
Table 10
Result as above-mentioned table 10 expression, the bean curd (embodiment 5) of making by the coagulating agent liquid of the 3rd invention, approach with the bean curd (comparative example 3) that uses commercially available emulsification coagulating agent to manufacture on physical property, and obtain exceeding the evaluation of the bean curd that uses commercially available emulsification coagulating agent manufacture in the sense evaluation of local flavor.
Utilizability on industry
The present invention can utilize in the industry of manufacturing soya-bean milk, bean curd or its processed food.

Claims (2)

1. a manufacture method that is the soya-bean milk that flavor improves, it is characterized in that, the method comprises makes the soya-bean milk of being manufactured by soybean material through high-speed centrifuge, removes after centrifugation the upper strata that is separated into the material of the two layers composition that swims, and only divides and gets the soya-bean milk that remains in lower floor; Wherein, the centrifugal acceleration of high-speed centrifuge is 3500 * g～6000 * g.
2. a processed food that uses soya-bean milk to manufacture, it is characterized in that, described soya-bean milk be soya-bean milk by making to be manufactured by soybean material through high-speed centrifuge, remove after centrifugation the upper strata that is separated into the material of the two layers composition that swims, only divide and get the soya-bean milk that remains in lower floor and obtain; Wherein, the centrifugal acceleration of high-speed centrifuge is 3500 * g～6000 * g.
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