JP2000157193A - Soybean milk food reduced in bean smell - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soybean milk food having significantly suppressed and reduced soybean milk smell peculiar to the soybean milk such as a grassy smell, a fishy smell or a hay smell or a flavor (bean smell) peculiar to soybeans and reduced in smell by including sucralose in a soybean milk food. SOLUTION: This soybean milk food is obtained by including (B) scucralose in (A) a soybean milk food and is reduced in bean smell. A soybean milk product such as soybean milk, a food, etc., prepared by processing the soybean milk are cited as the ingredient A. For example, the soybean milk, a soybean milk beverage and a soybean protein beverage are cited as the soybean milk product and Atsuage (a thick block of deep-fried bean curd), Ganmodoki (bean curd mixed with thinly sliced vegetables and fried in deep fat), Yuba (soybean milk film produced in the process of making the bean curd), bean curd, etc., are cited as the soybean milk processed food. The ingredient B has a structure in which three hydroxyl groups at the 1,6- positions of the fructose residue and the 4-position of the glucose residue in the sucrose molecule are substituted with chlorine molecules and is a high-sweetness sweetener capable of manifesting the sweetness of about 600 times that of sucrose. The ingredient B is added in an amount of preferably about 0.00001-0.1 wt.% in the case of, e.g. the soybean milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to soymilk and soymilk processed food with reduced soybean odor. Furthermore, the present invention relates to a new use of sucralose as a soybean flavor reducing agent for soymilk foods.

[0002]

2. Description of the Related Art Soymilk has attracted attention as a food rich in nutritional value and nutrients containing soybean protein as a main component, but one of its drawbacks is the soybean odor. As a method for suppressing this, various methods have been studied, such as a method of inactivating lipoxygenase by heat treatment, a method of adding fragrances or lactic acid bacteria, such as a method of inactivating lipoxygenase, a method of adding fragrance and lactic acid bacteria, and the like. I have.

[0003] However, it is not known that such an effect can be obtained by adding and blending sucralose.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a soymilk food with reduced soybean odor. Another object of the present invention is to provide a new use of sucralose, which is a high-intensity sweetener.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and surprisingly, by adding sucralose, a kind of sweetener, to soy milk foods, it is possible to obtain green odor and fish. It has been found that the smell peculiar to soymilk, such as the smell, is significantly reduced. The present invention has been completed based on such unexpected findings.

That is, the present invention relates to a soymilk food containing sucralose and having a reduced soybean odor. Furthermore, the present invention is a soybean odor reducing agent containing sucralose as an active ingredient.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, sucralose has a structure in which three hydroxyl groups at positions 1 and 6 of a fructose residue and a position 4 of a glucose residue in a sucrose molecule are substituted with chlorine molecules. It is a high-intensity sweetener exhibiting about 600 times higher quality sweetness than sucrose (UK Patent No. 154316).
No. 7).

[0008] The soymilk food products to which the present invention is directed broadly include soymilk products such as soymilk and food products obtained by processing soymilk. For example, soy milk products include soy milk, prepared soy milk, soy milk drinks, soy protein drinks and the like, and processed soy milk foods include thick fried, ganmoji, yuba, tofu, and other processed tofu products (eg, tofu kamaboko, Tofu bamboo rings, tofu cans, etc.).

In order to obtain the soymilk food with reduced soybean odor according to the present invention, it is sufficient that sucralose is contained as a result, and the mixing timing and order of sucralose are not limited. In addition, the method of blending sucralose is not particularly limited,
Solid sucralose such as powder or granules may be blended, or sucralose in a solution state may be blended.

The proportion of sucralose added to the soymilk food to obtain the effects of the present invention depends on the type of the soymilk food or the amount of soymilk contained therein, and cannot be specified unconditionally. 00001-0.1
% By weight, preferably in the range of 0.0001 to 0.1% by weight. In addition, the sweetness of sucralose itself is clearly felt at about 0.0006% or more, so if it is desired to reduce the sweetness, it is sufficient to use it at a concentration lower than that, and in consideration of the overall taste balance of the resulting product. It can be adjusted arbitrarily.

According to the present invention, the incorporation of sucralose significantly suppresses or alleviates the soymilk odor peculiar to soymilk, such as blue odor, fish odor, or hay odor, or the flavor (soybean odor) peculiar to soybean, and reduces the odor. The prepared soy milk food can be prepared.

Further, the present invention is a soybean odor reducing agent comprising sucralose, which is a high-intensity sweetener, as an active ingredient. The bean odor reducing agent may be at least one containing sucralose, provided that the effects of the present invention are not impaired.
Other food additives such as preservatives, stabilizers and the like may be included.

The soybean odor reducing agent of the present invention may be in the form of a solid or a solution such as a powder or granules, and may be added in any form of the above-mentioned soymilk food preparation at any stage. Used in combination. By blending such a moderating agent, it becomes possible to significantly suppress the soybean odor and the soymilk odor peculiar to the soymilk food, reduce the soybean odor, and cook or obtain a soymilk food that is very easy to eat. be able to.

The timing of adding the soybean odor reducing agent is not particularly limited. In addition, the mixing ratio of the soybean flavor reducing agent to the soymilk food is appropriately selected based on the above-described addition and mixing ratio of sucralose to the soymilk.

[0015]

The present invention will be described below in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In the present invention, “parts” means “parts by weight” unless otherwise specified.

Example 1 99.7 parts of filled tofu soymilk, 0.2 part of magnesium chloride, 0.1 part of potassium sorbate, and 0.0005 part of sucralose were mixed, filled in a container, and heated at 90 ° C. for 15 minutes. After quenching, a filled tofu masked with soybean odor was obtained.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Miki Fujii 1-1-1 Miwa-cho, Toyonaka-shi, Osaka F-term (reference) in San-Ei FFI Co., Ltd. 4B001 AC08 AC20 EC02 4B020 LB02 LB18 LC01 LG05 LK03 LQ06 LR01 4B035 LC02 LG17 LG33 LK07

Claims (2)

[Claims] 1. A soy milk food with reduced soy odor, characterized by containing sucralose. 2. A soybean odor reducing agent comprising sucralose as an active ingredient.