CN1428097A - Bean power raw material and its preparing method - Google Patents
Bean power raw material and its preparing method Download PDFInfo
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Abstract
SOLUTION: This soybean milk powder raw material is obtained by heating defatted soybean milk obtained by extracting the defatted soybean with water at <100[deg.]C, in the presence of an alkaline earth metal compound, then heating at a high temperature of >=100[deg.]C and spray-drying.
Description
Technical field
The present invention relates to paddy fragrance, water-soluble bean powder raw material strong, that easily preserve, and its manufacture method and the food made of it.
Background technology
The soya-bean milk that extracts from soybean was in order to have additional nutrients and to increase function in the past, at beverage, make broad range of food manufacture fields such as cake, the delicatessen of making bread, dessert, aquatic products, meat packing, it used as wholesome raw material.Reported recently that particularly relevant soy proteinaceous main component glycinin has the multiple physiological active functionses such as effect that reduce cholesterol, becomes the wholesome raw-food material that people pay close attention to.
In solid foods such as the cake of making, bread, adding under the situation of liquid soya-bean milk and bean curd, because the water content of soya-bean milk is about 90%, so be difficult to adjust the cake of making, the water content in the bread blank, can not become to grade by the soy bean solid that adding method obtains high-load, make using method be restricted.Also must be noted that the preservation of soya-bean milk and bean curd in addition in the use, because the problem of rotting is easily arranged.
Owing to there are the problems referred to above, people preferably make bean powder to soya-bean milk.But because the linoleic acid plus linolenic acid etc. of grease (soybean oil) is the polyvalent unsaturated fatty acid with two keys more than two in the soya-bean milk, its content is 60% of the aliphatic acid that constitutes grease.The polyvalent unsaturated fatty acid of this very high-load because of the easy oxidized taste that causes degenerates, therefore can't obtain long-term preservation.At this problem, people attempt in soya-bean milk to add glucide and antioxidant (for example vitamin C and vitamin E etc.) additive to overcome the problems referred to above (spy opens clear 49-462 communique).But, want in long preservation fully to suppress that taste degenerates is very difficult.Even bean powder is packed with nitrogen-sealed, or in packing, put into deoxidier, and cut off under the situation of oxygen, do not change back, Kaifeng taste yet and degenerate very soon, and added these materials and problem that the retention of food own is descended, as commodity it is worth significantly and reduces.Infer that this is owing to compare with liquid state, soya-bean milk is made the problem that has produced the chance increase that contact with oxygen behind the powder.
As the countermeasure that overcomes these problems, use the bean powder of making from defatted soybean can improve the performance of its preservation.,, lost the original paddy fragrance of the soya-bean milk that brings by grease conversely, the tendency that becomes distinctive raw taste of soya-bean milk and bitter taste has been arranged significantly though, can improve the retention of bean powder because fat content is few with under the situation of defatted soybean.
In addition, special open 3-65746 communique has been described not exist in fact more than pH5.8 and has been produced the concentration range that magnesium salts solidifies, and exists in soya-bean milk under the situation of magnesium salts, handles making soya-bean milk cohesion, the emulsus protein raw materials that obtains condensing with protease.Because this method is to obtain non-water-soluble coagulative method, add in the food when requiring water-soluble purposes, its use just is restricted.
Therefore, prior art still is difficult to soya-bean milk is widely applied to field of food, also is difficult to high-load and allocates in the food.
Summary of the invention
The present invention will provide paddy fragrance, no raw taste and bitter taste and the good bean powder raw material of retention, the invention of its manufacture method and the food of the described bean powder of allocating high-load into.
The inventor has carried out deep research to the above-mentioned problem that will solve, found that, water is extracted the skimmed soy milk that defatted soybean obtains, under the condition that alkaline earth metal compound exists, in the temperature heating that is lower than 100 ℃, can solve above-mentioned problem in the method for carrying out the high temperature heating more than 100 ℃ then, thereby finish the present invention.
That is to say, the present invention relates to comprise: water extracts the A step of defatted soybean, is heated to the B step below 100 ℃ more than 40 ℃ under the condition that coagulating agent exists, in the C step of 100 to 160 ℃ of heating, and the manufacture method of the bean powder raw material of dry D step; And the bean powder raw material that obtains with the method.Preferred C step is carried out after the B step.In the B step, preferably after adding coagulating agent, heat.Preferably be 10 to 90 minutes the heat time heating time in the B step.Preferred coagulating agent is an alkaline earth metal compound.The average addition of preferred coagulating agent is 0.1 to 6.0 weight % of skimmed soy milk butt in the B step.Be 2 seconds to 2 minutes preferred heat time heating time in the C step.
Also can comprise the step that adds grease after the A step, the ratio that wherein constitutes the polyvalent unsaturated fatty acid in the aliphatic acid of grease is below 20%.In this step, also can add carbohydrate.
Can in food, add bean powder raw material of the present invention, so that the food of the relative broad range with soya-bean milk to be provided.For example can provide the baking cake, wherein as thick protein, the addition of defatted soy flour raw material is 5 to 40 weight % of cake butt.
The specific embodiment
Describe embodiments of the present invention below in detail.
(obtaining the step of skimmed soy milk)
The present invention includes the step (A step) that obtains skimmed soy milk.Adopt well-known manufacture method modulation skimmed soy milk.For example obtaining under the situation of defatted soybean with n-hexane and the degreasing of ethanol equal solvent, preferably the fat content in the defatted soybean of usefulness soxhlet extraction method acquisition is the butt weight less than 3.5%.Because fat content is high, can produce the problem of the oxidation deterioration that the polyvalent unsaturated fatty acid (constitute in the aliphatic acid of grease two keys more than two are arranged) of linoleic acid (18: 2) in the grease and leukotrienes (18: 3) etc. causes.
Content (NSI: molten nitrogen index) have no particular limits for soluble protein, but because heat treated raw material and the content of NSI is dropped to more than the essential value, can have influence on the taste and the quality of bean powder, and can reduce the yield rate of production, therefore preferably avoid using the method.
Water extracts the skimmed soy milk that defatted soybean can obtain suiting.The method that described water extracts can adopt general method, for example water is added in the raw material, and stir, grind etc. becomes pulpous state, with centrifugation, filtration, the insoluble part (bean dregs) of removal, can obtain skimmed soy milk.The temperature of extracting has no particular limits, and preferably carries out at 5 to 98 ℃, can effectively extract protein.
The soybean of in addition also can water extracting the garden at pulp or after removing bean dregs, carries out the degreasing operation handled with solvent extraction or film, obtains skimmed soy milk.
The next procedure of A step of the present invention must be in the step (B step) of heating below 100 ℃ more than 40 ℃ with in the step (C step) of 100 to 160 ℃ of heating under the situation that coagulating agent exists.＜in the step of heating below 100 ℃ more than 40 ℃ 〉
Utilize in the present invention by the B step protein and coagulating agent in the skimmed soy milk are reacted, make it have in the past the unexistent paddy fragrance of soya-bean milk.The mode of heating has no particular limits, and can adopt direct heating or indirect.
In order to make bean powder have enough paddy fragrance, the temperature of preferred heating more preferably at 60 to 95 ℃, is preferably in 65 to 85 ℃ more than 40 ℃ below 100 ℃.The reason that has paddy fragrance also do not determine, it is generally acknowledged it perhaps is by in the slow heating below 100 ℃ more than 40 ℃, the cause of protein and coagulant composition homogeneous reaction.On the contrary, heating-up temperature surpasses more than 100 ℃, because sharply heating, and makes the reaction of protein and coagulant composition inhomogeneous, or compares the taste of feeling that coagulant composition brings with paddy fragrance, and can feel the taste that burns.Temperature is lower than 40 ℃ in addition, because protein and coagulant composition reaction are insufficient, is difficult to have enough paddy fragrance.
Be 10 to 90 minutes preferred heat time heating time, is more preferably 20 to 40 minutes, preferably 25 to 35 minutes.Heat time heating time the long taste that produces empyreuma sometimes, heat time heating time is too short to be difficult to obtain enough paddy fragrance.
Have no particular limits mixing the mode of adding coagulating agent, for example can in water, dilute coagulating agent, use electrostatic mixer etc. that the machinery of appropriate mixing power is arranged, add the method for mixing continuously, perhaps soya-bean milk is stored in the container such as jar, mixes with the mode in batches of adding coagulant solution etc.
Described coagulating agent can be before heating, add and pine for or heat the back and add.Because the speed of heating is slow especially, preferably (more than 0 ℃ below 40 ℃) (adds coagulating agent, and in advance with its dissolving before heating.That is to say, pine for or heat the back adding coagulating agent the cohesion of protein and coagulating agent taking place in the part easily adding, thereby cause the quality of product to reduce (lubricated, solubility property reduces).Therefore,, before heating, add coagulating agent, make its easy dispersion, and under above-mentioned preferred temperature conditions, heat for fear of undissolved phenomenon taking place and making bean powder have paddy fragrance.
Can use general coagulating agent as coagulating agent, one or more of alkaline earth metal compound (magnesium chloride, calcium chloride, calcium sulfate etc.) and food dressing can be used in combination.Can use the general preparation of the halogen that contains a large amount of alkaline earth metal compounds and other tofu coagulation agent in addition.The preferred use has the good alkaline earth metal compound of paddy fragrance effects, the most handy magnesium chloride.
With respect to the butt weight of skimmed soy milk, the addition of coagulating agent is preferably 0.1 to 6.0 weight % (following percentage by weight is write as " % "), and more preferably 0.2 to 4.0%, be preferably 1.0 to 2.0%.When the addition of coagulating agent less than 0.1% words, because it is few with the coagulating agent of proteins react, the taste of the bean powder that obtains has the weak effect of paddy fragrance, opposite, the addition of coagulating agent surpasses 6.0%, and the taste that has the slaine that causes because of coagulant composition becomes heavy trend.In addition,, make protein not dissolve, be difficult to use in the water-soluble very important beverage as bean curd solidifies owing to contain a large amount of coagulant compositions.Produce under the situation of precipitation solidifying sex change because of coagulating agent, can utilize the physical treatment means of homogenizer etc. that it is dissolved again.＜at 100 to 160 ℃ heating stepses 〉
Can remove raw taste and the bitter taste that soybean brings through the C step in the present invention.Not in the heating of the high temperature more than 100 ℃, the trend of residual raw taste and bitter taste is arranged.Can adopt device in heating more than 100 ℃ as mode of heating, the device that preferred employing at high temperature can the short time sterilization for example uses the device of superhigh temperature instantaneous sterilization (UHT).
Preferably 100 to 160 ℃ of heating-up temperatures are more preferably 120 to 150 ℃, preferably 135 to 145 ℃.If heating-up temperature is lower than 100 ℃, the time that raw taste that the removal soybean brings and bitter taste need is elongated, is difficult to fully remove raw taste and bitter taste.If heating-up temperature is too high on the other hand, even instantaneous sterilization also is easy to generate the taste that burns, the state of thermal denaturation also takes place in protein easily in addition.
Heat time heating time is moment or short time preferably, just 2 seconds to 2 minutes, is more preferably 5 seconds to 1 minute, preferably 7 to 40 seconds.Heat time heating time is too short to be difficult to fully remove raw taste and bitter taste, heat time heating time the long taste that burns that is easy to generate.Protein also is in the state of easy generation thermal denaturation in addition.
As previously discussed, have enough paddy fragrance in order to make described bean powder raw material, and can remove raw taste and bitter taste, must be through B step and C step.Do not have the B step, skimmed soy milk can not have enough paddy fragrance, does not have the C step, is difficult to remove raw taste and bitter taste.And the order of B step and C step is arbitrarily, also can make the repeatedly combination respectively of two steps, preferably carries out the B step earlier.Because high temperature moment in the C step or short time heating, even be not long heating process, protein also is in the state that thermal denaturation takes place easily, therefore carries out the C step earlier, can make the reaction of protein and coagulating agent inhomogeneous.In the process of this external manufacturing bean powder, the method for carrying out the high temperature heating before drying has the effect that microorganism increases that suppresses.(drying steps)
After B step and C step,, obtain the bean powder raw material that needs through drying steps (D step).Dry mode can be used methods such as general spray-drying, freeze drying.
The bean powder raw material that obtains with above method has paddy fragrance, does not have raw taste and bitter taste, and good water solubility is even and have the long preservation taste and also be not easy the character that degenerates.In addition, the easier use of bean powder raw material that obtains with said method, and can adopt following method.The good grease of retention that＜interpolation is stable 〉
In the step of making bean powder raw material of the present invention, by in bean powder, adding the stable good grease of retention, can make bean powder when having paddy fragrance, have the milk flavor, and can keep the good keeping quality of bean powder, make it have purposes widely.Good grease with stable retention can use the few grease of ratio of polyvalent unsaturated fatty acids such as linoleic acid, leukotrienes, DHA in the aliphatic acid that constitutes grease, preferred described polyvalent unsaturated fatty acid is below 20%, more preferably below 15%.
In the aliphatic acid of formation grease there be at the example of the grease below 20% ratio of polyvalent unsaturated fatty acid: palm oil, coconut oil, palm-kernel oil, olive oil, purple sunflower oil, butterfat, coconut palm percine oil, sclerosis oils (vegetable seed fixed oil, cottonseed fixed oil, soybean hardened oil, coconut hardened oil, fish hardened oil etc.).
In addition, if use the ratio of polyvalent unsaturated fatty acids such as soybean oil, corn oil, rapeseed oil, rice bran oil, safranine caul-fat, cottonseed oil, fish oil to surpass 20% grease, cause the problem of oxidation that causes because of airborne oxygen easily, and reduce the quality of product.
The adding method of described grease is after the A step, that is to say, can add in any one step after B to D step or the end of D step or two steps.Before the D of drying step, carry out homogeneous with homogenizer behind the interpolation grease and handle, it is good to obtain emulsibility, and the bean powder of stay in grade.In addition, under the situation that described bean powder is difficult to liquid fat is mixed after the D of the drying step, it can be mixed with the grease powder.Preferably in the B step, add grease, because the method that adds simultaneously with coagulating agent can be simplified manufacturing step.Addition to grease has no particular limits, and can adjust to taste, and the addition of grease is preferably 2 to 30 weight % with respect to the butt weight of bean powder, more preferably 7 to 20 weight %.＜interpolation carbohydrate 〉
In the method for manufacturing bean powder raw material of the present invention, when the bean powder mixed dissolution is in various food, owing in bean powder, added carbohydrate, thus the powder gathering that has suppressed bean powder is agglomerating, is distributed in the water easily.Employed carbohydrate has monosaccharide (glucose, fructose etc.), oligosaccharides class (sucrose, maltose, lactose, trehalose etc.), various dextrin class, thin malt sugar, compound sugar (newborn fructo-oligose, soyabean oligosaccharides, fructose oligosaccharides etc.), sugar alcohol (erythrite, polysaccharide polyol, lactitol, xylitol, various reduction thin malt sugars etc.), polysaccharide (various starch based, cellulose family, tackify polysaccharide etc.) etc., and these carbohydrates can use separately or be used in combination.
The interpolation step of carbohydrate is to add in any one step after A to D step or D step are finished or two above steps.After the D of drying step, carry out powder and mix, or the bean powder raw material is flowed with mobile drying machine (coating machine for example flows), carbohydrate is dissolved in the water, after spraying, the absorption, dry again.The bean powder powder that is obtained disperses in solution easily, can not have influence on operability in use.The addition of carbohydrate is preferably 0.5 to 5.0 weight % with respect to the butt weight of bean powder, more preferably 1 to 4.0 weight %
In food, add soybean material, usually with the soybean protein that separates (generally be acid such as adding hydrochloric acid, make skimmed soy milk generation ionization precipitation, the curd neutralization with the centrifugation postprecipitation obtains after the spray-drying).The technology (spy opens flat 8-187052 communique) of adding alkaline earth metal compound is in the mill also arranged.The soybean protein that separates has good nutritive peculiarity, dissolubility and functional, can be used for numerous food.The soybean protein that separates also can be used to make the cake of baking, but with bean powder raw material of the present invention, not only has paddy fragrance, and can not feel that raw taste and bitter taste are arranged, so bean powder raw material of the present invention can have purposes widely.＜utilization in food 〉
The bean powder raw material that obtains in order to last method not only can be used as the raw material use from the angle of enriched nutritive, also have simultaneously to alleviate and allow the raw taste that the people keeps someone at a respectful distance and the advantage of bitter taste, have the bean curd that the soybean of increase brings, the distinctive paddy fragrance of soya-bean milk fragrance.Even much less the long preservation taste can not degenerate yet certainly.Therefore, in the mixed powder raw material of making cake, the food of making wide ranges such as bread, aquatic products delicatessen, meat packing goods, vegetables, beverage and wheat flour etc., be easy to allocate into as raw material.
Bean powder raw material of the present invention is had good embodiment as the food of major ingredient, for example is the baking cakes such as protein bread etc. of target with quantitative picked-up and edible easily soybean protein.Be that (quantitative approach of the glycinin under special health food situation can adopt the immunoassay of enzyme (ELISA method), and ((wealth) Japan is healthy, nutraceutical association compiles: special health food test check handbook for the soybean protein of main component with the glycinin, 299-366,1999.) be as the criterion and measure) mainly demonstrate the effect that reduces serum cholesterol, also can consider to be used for healthy functions food such as specific food for health care.In the time of in the blank of glycinin being allocated into the cake that needs baking, because the long baking of needs makes the moisture evaporation in the blank, therefore glycinin can produce thermal denaturation, its content may drop to below 70% with respect to the content of thick protein in the goods, and becomes the obstacle of making the baking cake that contains the effective dose globulin.
Therefore, make globulin that thermal denaturation does not take place, it is a great problem that rapid baking makes the moisture evaporation in the blank, and its reason is that the living starch of wheat flour makes the baking time lengthening.Example described below be with of the present invention be major ingredient with the bean powder, the living starch that does not contain wheat flour etc., moisture evaporation in the chien shih blank in short-term, suppress the sex change of globulin, and remain on more than 70% with respect to gross protein value globulin content, and this is the Production Example of the extraordinary high protein baking of taste cake.
Be to add flavoring agent in the major ingredient with bean powder of the present invention, in through the mixture after the homogenising, adding water and mix, the blank that obtains is being shaped, and carry out slight baking, can suppress the sex change of globulin, and, produce high protein baking cake with very good taste.
The addition of described bean powder raw material in the baking cake, thick protein is 5 to 40%, is preferably 10 to 40%.At this moment, if glycinin is 70 to 100% with respect to the content of crude protein, glycinin is 3.5 to 40%, is preferably 7.0 to 40%.When the addition of thick protein surpasses 40%, the blank difficulty that is shaped.
Described flavoring agent comprises various flavouring such as carbohydrate, milk composition (whole milk powder, skimmed milk power, whey powder, separation lactoprotein, lactoprotein concentrate, cheese powder etc.), egg component (yolk, albumen), plant powder (fruit juice powder such as the vegetable powder of pumpkin powder, corn flour etc., orange juice powder, dust tea powder, cocoa power etc.), chocolate powder, hot flavorings (curry powder etc.), salt, and the amount of the food flavoring agent of instant edible can be determined arbitrarily according to hobby.
In addition, viewpoint from nutrition, any additive is calcic raw material (calcium in eggshell calcium, the milk, calcium of organic acid, calcium carbonate etc.) for example, for absorption that promotes calcium or the value that increases the nutrition of calcium, can be used in combination with CPP, vitamin D, magnesium source, gluconic acid, gluconic acid derivative, tea extraction, osajin, compound sugar, food fiber, mineral water class etc., can determine mixed proportion according to desired nutritive value.
Also can contain lubricant component, hot flavorings, starch based, tackifier of powdered oil etc. etc. in the bean powder.But generally need long-time or the high temperature heating because wheat flour etc. are given birth to starch, thereby reduced the content of glycinin, therefore had better not add.
Moisture in the preferred blank is for can make blank reach the degree of shaping.The many slight barbecues that suppress the reduction of globulin content that can make of moisture become difficult.Moisture crosses that I haven't seen you for ages and makes the blank difficulty that is shaped.Suitable moisture can be determined according to moisture, the kind of powder raw material, quantity, the hygroscopic height of flavoring agent.
Compare with farinose blanks such as containing wheat flour, can finish more slightly barbecue.For example, be 110 to 130 ℃ of barbecues about 2 to 15 minutes preferably at oven temperature, be preferably in 120 ℃ of barbecues about 5 minutes.
The amount of the glycinin of the above-mentioned high protein baking cake that obtains can be 3.5 to 40% (glycinin be more than 70% with respect to the content of crude protein in the goods), and there is not a sensation of raw taste and bitter taste, taste is very good, and high-protein nutritious foods such as protein bread are suitable for reducing in the special health food of serum cholesterol effect etc.[embodiment]
Below embodiment is described.Following % refers to weight % unless otherwise defined.
Embodiment 1
Add 10 parts in 50 ℃ of warm water in the defatted soybean sheet (NSI88) (Fuji Oil Co., Ltd.'s system) of 1 weight portion (below be written as " part "), under the pH7.0 condition, stir and extract the slurry that obtains, after carrying out 1300G, 10 minutes centrifugation with centrifugal separator, remove insoluble composition (bean dregs), obtain skimmed soy milk (the butt composition is 10%).In the every weight portion soya-bean milk that obtains, add percentage by weight and be magnesium chloride (キ シ ダ chemistry (strain) system of 2.0 weight % (below be written as " % ") with respect to the butt weight ratio, food additives), use homogenizer (special machine chemical industry (strain) system) to mix then, be warmed up to 65 ℃ simultaneously, keep 30 minutes (B step).After this, carry out superhigh temperature instantaneous sterilization (hereinafter referred to as " UHT ") and handle (135 ℃, 30 seconds) (C step),, obtain 0.75 part bean powder raw material with spray drier (the former chemical industry machine in great river (strain) system) spray-drying.Thick protein is 62.8% in the butt composition of the bean powder raw material that obtains, lipid is 0.2%, ash content is 8.1%.The bean powder raw material that obtains was preserved 30 days in 30 ℃ thermostat, and it is considerably less that rotten smelly situation takes place when confirming taste, has good keeping quality.
Embodiment 2 to 3
According to the method for embodiment 1, the temperature of B step that different is is respectively 40 ℃ and 98 ℃, and is the same with embodiment, obtains 0.75 part bean powder raw material.
Embodiment 4 to 5
According to the method for embodiment 1, the temperature of C step that different is is respectively 100 ℃ and 160 ℃, and is the same with embodiment, obtains 0.75 part bean powder raw material.
Embodiment 6 to 7
According to the method for embodiment 1, different is to replace magnesium chloride, and employed coagulating agent is respectively calcium chloride and calcium sulfate, and is the same with embodiment, obtains 0.75 part bean powder raw material.Comparative Examples 1
Add with respect to the butt weight ratio in the skimmed soy milk of using the method identical with embodiment 1 to obtain is behind 2.0% the magnesium chloride, mix with homogenizer, after this do not carry out 65 ℃, 30 minutes the heat treated of embodiment 1, carry out UHT and handle (135 ℃, 30 seconds) (C step), carry out same spray-drying then, obtain 0.75 part bean powder raw material.Comparative Examples 2
Add with respect to the butt weight ratio in the skimmed soy milk of using the method identical with embodiment 1 to obtain is behind 2.0% the magnesium chloride, mix with homogenizer, after this do not carry out 65 ℃, 30 minutes the heat treated of embodiment 1, carry out superhigh temperature short time sterilization processing (135 ℃, extend to 10 minutes to 30 seconds) (C step), carry out same spray-drying then, obtain 0.75 part bean powder raw material.Comparative Examples 3
Adding with respect to the butt weight ratio in the skimmed soy milk of using the method identical with embodiment 1 to obtain is behind 2.0% the magnesium chloride, to mix with homogenizer, is warmed up to 65 ℃ and keeps 30 minutes (B step).After this UHT that does not carry out embodiment 1 handles, and carries out same spray-drying then, obtains 0.75 part bean powder raw material.Comparative Examples 4
Add with respect to the butt weight ratio in the skimmed soy milk of using the method identical with embodiment 1 to obtain is behind 2.0% the magnesium chloride, mix with homogenizer, carry out UHT then and handle (105 ℃, 30 minutes) (B step), after this UHT handles (135 ℃, 30 seconds) (C step) again, carry out same spray-drying then, obtain 0.75 part bean powder raw material.Test example 1
Ask 20 tasters to carry out the evaluation of taste to the bean powder raw material that embodiment 1 to 7 and Comparative Examples 1 to 4 obtain.The results are shown in table 1.
Evaluation to the bean powder raw material of embodiment 1 is paddy fragrance to be arranged and do not have raw taste and bitter taste, and taste is very good.On the other hand, be not have paddy fragrance fully to the evaluation of the bean powder raw material of Comparative Examples 1, raw taste and bitter taste are not removed as embodiment 1 yet.Heat time heating time for the C step of Comparative Examples 2 is longer than Comparative Examples 1, and paddy fragrance does not still improve, and raw taste and bitter taste do not have big improvement yet.It is opposite because long heating has the taste that burns.For Comparative Examples 3,, influenced paddy fragrance, the evaluation that does not also obtain because raw taste and bitter taste are strong.For Comparative Examples 4, because the reaction of magnesium chloride and protein is inhomogeneous, the taste of feeling rough and magnesium salts of tongue is heavy, does not also have the evaluation of good paddy fragrance.
Adopt suitable heating condition to carry out B step and C step as can be seen from above to obtaining paddy fragrance and removing raw taste and bitter taste is very important.
Table 1
Comparative Examples 5
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Comparative Examples 1 | Comparative Examples 2 | Comparative Examples 3 | Comparative Examples 4 | |
| Coagulating agent | ??MgCl 2 | ??MgCl 2 | ?MgCl 2 | ?MgCl 2 | ??MgCl 2 | ??CaCl 2 | ??CaSO 4 | ??MgCl 2 | ??MgCl 2 | ??MgCl 2 | ??MgCl 2 |
| (heating condition) | |||||||||||
| The B step | 65 ℃ 30 minutes | 40 ℃ 30 minutes | 98 ℃ 30 minutes | 65 ℃ 30 minutes | 65 ℃ 30 minutes | 65 ℃ 30 minutes | 65 ℃ 30 minutes | Do not have | Do not have | 65 ℃ 30 minutes | 105 ℃ 30 minutes |
| The C step | 135 ℃ 30 seconds | 135 ℃ 30 seconds | 135 ℃ 30 seconds | 100 ℃ 30 seconds | 160 ℃ 30 seconds | 135 ℃ 30 seconds | 135 ℃ 30 seconds | 135 ℃ 30 seconds | 135 ℃ 10 minutes | Do not have | 135 ℃ 30 seconds |
| (evaluation) | |||||||||||
| Paddy fragrance is arranged | 19 | 11 | 13 | 19 | 18 | 14 | 13 | 0 | 1 | 15 | 5 |
| No raw taste | 18 | 15 | 18 | 10 | 19 | 18 | 17 | 10 | 12 | 0 | 18 |
| No bitter taste | 19 | 15 | 17 | 12 | 20 | 18 | 19 | 11 | 12 | 1 | 19 |
| No smell of scorching | 20 | 20 | 14 | 20 | 11 | 20 | 20 | 20 | 5 | 20 | 10 |
Obtain skimmed soy milk with the method identical with embodiment 1.In this soya-bean milk, add the hydrochloric acid of N/2 regulation then, ionization process such as under the pH4.5 situation, carry out, the curd of centrifuged deposit is neutralized to pH7.0 with NaOH solution.In this solution, add the butt weight ratio and be 2.0% magnesium chloride, identical with embodiment 1 then be warmed up to 65 ℃ keep 30 minutes after, carry out UHT and handle (135 ℃, 30 seconds), after this carry out spray-drying equally, obtain containing the soy protein isolate powder of magnesium.
This soy protein isolate powder also bean powder raw material with embodiment 1 is identical, paddy fragrance is arranged, be not easy to feel and just, obtain raw taste and bitter taste having more natural soybean flavour than the bean powder raw material of embodiment 1 with the soyabean protein powder process acid deposition step this point of separating.Comparative Examples 6
With full-cream soya-bean milk is raw material, obtains the full fat soybean raw material identical with embodiment 1.Compare with the bean powder raw material of embodiment 1, find to change through the certain hour taste, it is rotten smelly to preserve 30 days lipid oxidations at 30 ℃, does not have the quality of circulation under the anti-normal temperature.Test example 2
The amount of the coagulating agent that adds in the skimmed soy milk that obtains with embodiment 1 same procedure is studied.
Being decided to be addition with respect to the butt composition is beyond 0% to 9.0%, identically with embodiment 1 obtains pulverous bean powder raw material.Ask 20 tasters to carry out taste evaluation and the generation of affirmation precipitation to the bean powder raw material that obtains.The results are shown in table 2.
By the result of table 2 as can be seen, the bean powder that adds magnesium chloride has the tendency that has paddy fragrance.On the other hand,, find to have the tendency of the paddy fragrance that has the metal saline taste, the precipitation that causes because of solidifying of protein can take place in addition if the addition of magnesium chloride surpasses 6%.
For reason given above, the optimal addition of magnesium chloride is 1 to 2%.
Table 2
T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 (addition) 0 0.1 0.2 1.0 2.0 4.0 6.0 9.0 pairs of soya-bean milk butts mutually becomes
Divide (taste) to have 0 10 16 19 19 19 18 18 no paddy fragrance of paddy fragrance 18 18 18 18 18 18 14 10 (sediments) to have deposit-free not have overall merit * △ zero ◎ ◎ zero △ △ is arranged slightly
* overall merit: ◎ is very good; Zero is good; △ can; * bad
Embodiment 8
In obtaining the solution (B step) identical with embodiment 1, with respect to the refining palm oil (only system oil (strain) system) (ratio of the polyvalent unsaturated fatty acid in the aliphatic acid of formation is about 10%) of soya-bean milk butt composition adding 10%, use homogenizer (APV is in (strain) system) at 150kg/cm
2After carrying out the homogeneous processing under the pressure, carry out the high temperature instantaneous sterilization and handle (135 ℃, 30 seconds) (C step), after this carry out same spray-drying, obtain adding the bean powder raw material of grease.Comparative Examples 7
Twist oil (only system oil (strain) system) (ratio that constitutes the polyvalent unsaturated fatty acid in the aliphatic acid is about 61%) in vain with soybean and replace refining palm oil, add 10%, use homogenizer (APV (strain) system) at 150kg/cm with respect to soya-bean milk butt composition
2After carrying out the homogeneous processing under the pressure, carry out the high temperature instantaneous sterilization and handle (135 ℃, 30 seconds) (C step), after this carry out same spray-drying, obtain adding the bean powder raw material of grease.Test example 3
The interpolation grease bean powder raw material that embodiment 8 and Comparative Examples 7 are obtained is placed in 30 ℃ the insulating box and preserved 30 days, asks 20 tasters that its 5% the aqueous solution is carried out taste evaluation, compares with embodiment 1.The results are shown in table 3.
Add the stability height of the bean powder preservation of palmitic embodiment 8, also feeling on the basis of paddy fragrance suckles distinguishes the flavor of.On the other hand, add the taste that bean powder has and palm oil oil is same that soybean is twisted the Comparative Examples 7 of oil in vain, go bad smelly but preserve rear oxidation.
Table 3
Embodiment 8 Comparative Examples 7 embodiment 1
Fat type adds palm oil interpolation soybean oil not to be had
(making the back)
19 19 19 of paddy fragrance are arranged
17 16 3 of milk flavors are arranged
(preserving the back)
Rotten smelly 2 15 1
Embodiment 9
With the embodiment 1 identical bean powder raw material that obtains.In 70 ℃ of hot water, add dextrin " ア ミ コ-Le 6H " (day shallow lake chemistry (strain) system) 30g, mix, make liquid glucose with homogenizer.
With the coating machine (the former chemical industry machine in great river (strain) system) that flows this liquid glucose is sprayed to the bean powder raw material of 1kg as adhesive, obtain adhering on the surface bean powder raw material 900g of dextrin.
To the bean powder raw material that obtains and each 10g of bean powder raw material of embodiment 1, in 10 ℃ of cold water of 500g, it is disperseed, relatively their dispersiveness with propeller(type)stirrer (agitator mixer).The bean powder raw material that its result adheres to dextrin does not become piece, and is dispersed very good.The opposing party, the bean powder raw material of face embodiment 1 finally disperses fully, agglomerating easily (powder becomes piece), disperseing needs the time.Embodiment 10
The example application of the food of the bean powder raw material that obtains with embodiment 1 is described.
In 330 parts of bean powder raw materials that embodiment 1 obtains, 80 parts of dextrin " TK-16 " (loose paddy chemical industry (strain) system) and 1 part of vitamin mix preparation " vitamin mixtures DR200 " (reason is ground vitamin (strain) system), 15 parts of eggshell calciums " カ Le ホ-プ " (キ ユ-PVC-(strain) system) are sneaked into, 100 parts vegetable oil " パ-メ Le 26 " (only system oil (strain) system) are slowly added mixing, modulate 526 parts the uniform mixture powder of material.
Then 80 parts first-class white sugar, 155 parts reduction malt sugar " ア マ Le テ イ-シ ロ Star プ " (east and change into industry (strain) system), 130 parts honey are packed in the groove, add the albumen (キ ユ-PVC-(strain) system) of 8 parts of dryings, 40 parts of water then successively, with ホ イ Star パ-((strain) likes that the worker's dormitory makes made, ケ Application ミ Star Network ス ア イ コ プ ロ KM600) high-speed stirred, make 413 portions of sweet cakes of albumen that have bubble fast.The proportion of the sweet cake of albumen this moment is 0.45g/cc.Add 50 parts lemon slurry ((strain) Na リ ズ カ コ-Port レ シ ョ Application is sold) and 11 parts of lemon flavourings (three Rong Yuan エ Off エ Off ア イ (strain) sale) in the sweet cake of this albumen, make its material homogenising.Contain in the bubble product slurry at this of 474g and to add 526 parts of mixed powders, mixed on low speed stirs, and the blank moulding that obtains, is cut into thick 10mm, wide 15mm, long 50mm.It was roasted dry 12 minutes at 120 ℃, make the cake of moulding.
Contain 21% coarse soybean-protein matter in the butt composition of the baking cake that obtains, contain 17% glycinin, the ratio of the relative thick protein of glycinin is 81%.The baking cake that obtains like this is of high nutritive value, and does not have raw taste and bitter taste, and taste is very good.
Can obtain having special paddy fragrance and the raw taste and the bitter taste that do not have soybean to bring with manufacture method of the present invention, this paddy fragrance is that existing bean powder raw material is imperceptible and increased bean curd and the original fragrance of soya-bean milk of soybean.Have again, also can not influence fragrance because of the oxidation deterioration of grease even drying is made powder, but long preservation.
Add the high grease of storage stability before this external drying, carry out even material and handle also drying, in paddy fragrance, have the milk flavor, can long preservation.
Adopt bean powder raw material of the present invention to be applied to the bean powder raw material of high-load than existing soya-bean milk and soy protein isolate more in the food of wide region.
Claims (14)
1. the manufacture method of a bean powder raw material, comprise step (A) that obtains skimmed soy milk and the step (D) of said skimmed soy milk being carried out drying, it is characterized in that: between step (A) and step (D), also have with said skimmed soy milk under the condition that coagulating agent exists greater than 40 ℃ to less than the step (B) of 100 ℃ of heating and with said skimmed soy milk at 100 ℃ of steps (C) to 160 ℃ of heating.
2. the manufacture method of bean powder raw material as claimed in claim 1, wherein step (B) is carried out before in step (C).
3. the manufacture method of bean powder raw material as claimed in claim 1 wherein after adding said coagulating agent, is carried out the heating of step (B).
4. the manufacture method of bean powder raw material as claimed in claim 1, wherein be 10 to 90 minutes the heat time heating time in the step (B).
5. the manufacture method of bean powder raw material as claimed in claim 1, wherein said coagulating agent is an alkaline earth metal compound.
6. the manufacture method of bean powder raw material as claimed in claim 1, wherein 0.1 to 6.0 weight % of the said soya-bean milk butt of the addition average out to weight of said coagulating agent.
7. the manufacture method of bean powder raw material as claimed in claim 1, wherein be 2 seconds to 2 minutes the heat time heating time in the step (C).
8. the manufacture method of bean powder raw material as claimed in claim 1, this method also are included in the step that step (A) is added grease afterwards, and the ratio that wherein constitutes polyvalent unsaturated fatty acid in the aliphatic acid of said grease is below the 20 weight %.
9. the manufacture method of bean powder raw material as claimed in claim 8, wherein said grease are selected from palm oil, coconut oil, palm-kernel oil, olive oil, purple sunflower oil, butterfat, coconut palm percine oil or sclerosis oils.
10. the manufacture method of bean powder raw material as claimed in claim 1, this method also comprises the step of adding carbohydrate.
11. bean powder raw material by any one the method acquisition of claim 1 to 10.
12. be furnished with the food of the described bean powder raw material of claim 11.
13. food as claimed in claim 12, this food are the baking cake.
14. as the food of claim 12, wherein bean powder is 5 to 40 weight % of described food butt weight as the addition of thick protein in the food.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP396671/2001 | 2001-12-27 | ||
| JP2001396671 | 2001-12-27 |
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| Publication Number | Publication Date |
|---|---|
| CN1428097A true CN1428097A (en) | 2003-07-09 |
| CN1241491C CN1241491C (en) | 2006-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021590729A Expired - Lifetime CN1241491C (en) | 2001-12-27 | 2002-12-27 | Bean power raw material and its preparing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998082A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Powdered oil and preparation method thereof |
| CN115843974A (en) * | 2022-12-26 | 2023-03-28 | 湖北鑫嘉美乐实业有限公司 | Low-sugar low-fat green bean cake and preparation method thereof |
-
2002
- 2002-12-27 CN CNB021590729A patent/CN1241491C/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998082A (en) * | 2019-12-20 | 2021-06-22 | 丰益(上海)生物技术研发中心有限公司 | Powdered oil and preparation method thereof |
| CN112998082B (en) * | 2019-12-20 | 2023-10-20 | 丰益(上海)生物技术研发中心有限公司 | Powdered oil and preparation method thereof |
| CN115843974A (en) * | 2022-12-26 | 2023-03-28 | 湖北鑫嘉美乐实业有限公司 | Low-sugar low-fat green bean cake and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN1241491C (en) | 2006-02-15 |
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