JP2000245340A - Processed whole soybean milk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an easily drinkable whole soybean milk by elucidating a cause that the soybean milk of which lipoxygenase is inactivated and supposedly has a good flavor, is still not easily drinkable, and to provide a method for producing the same. SOLUTION: This easily drinkable whole soybean milk is obtained by reducing the total phosphorus content to <=1.0 %, preferably <=0.5 % to produce the whole soybean milk containing a low phosphoric acid content with reduced 'heavy eat feeling' given to the stomach part. As the method for producing the same, a method for removing the freed phosphoric acid after treating the whole soybean milk with a phytase, a method for precipitating and removing phytic acid by treating the whole soybean milk with an alkali of pH >=10 and then neutralizing for desalting, or precipitating and removing the phytic acid by adding >=5% neutral salt to the whole soybean milk and then desalting are cited. Or, by adding an alkali metal ion product consisting essentially of potassium ion product thereto, it is possible to obtain the processed whole soybean milk reduced with 'heavy eat feeling' given to the stomach part is obtained. Thereby, the new whole soybean milk is obtained and it is possible to contribute to the extension of its use and the amount.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a full fat soymilk from which the "heavy texture" felt in the stomach when drinking a relatively large amount of soymilk is effectively removed, and a method for producing the same.

[0002]

2. Description of the Related Art Soy milk obtained by extracting soybeans with water or the like and separating okara is used not only as a raw material for tofu but also as a beverage itself. However, there are many people who shy away from the smell and astringency.

[0003] Many of the causes of these bad flavors are due to the decomposition of lipid components by lipoxygenase contained in soybean, and several methods for inactivating the lipoxygenase and improving the flavor have been proposed. For example, JP-A-55-6
In Japanese Patent No. 4777, the flavor is improved by adding sodium bicarbonate. However, although the flavor of soymilk obtained by these methods is generally good, many people still avoid it.

[0004] On the other hand, 2% (per solid) in soybeans
It contains phytic acid at a low level. Phytic acid is a hexaphosphate of myo-inositol, which is tightly bound to protein and difficult to separate by simple ultrafiltration or isoelectric precipitation. Exists.

It has been pointed out that phytic acid forms a chelate with a metal, thereby reducing essential metals such as calcium and zinc contained in the diet. Therefore, in the production of a highly processed isolated protein, phytic acid is required. There are several reports of treating acids.

For example, 1) a method of precipitating phytic acid in an alkaline region (Japanese Patent Laid-Open No. 52-1054), 2) a method of separating phytic acid in the presence of a high concentration of salt (J. Food Science,
Vol. 44, No. 2, 596, 1979), 3) A method of precipitating only the protein at around pH 5.5 (Japanese Patent Laid-Open No. 8-173552), 4) Phytic acid was treated with phytase on defatted soymilk in the process of obtaining the separated protein, A method has been proposed in which the pH is adjusted to 4 to 6 with a cation exchange resin to improve the protein purity (Japanese Patent Laid-Open No. 50-130800). However, all of them are methods for preparing a separated protein, and there is no example of applying the method to whole fat soy milk utilizing an entire nutritional component including protein and oil and fat.

[0007] A method of decomposing phytic acid with 5-phytase (Japanese Patent Application Laid-Open No. 59-166049) has also been proposed, and this is the only proposal to reduce phytic acid from whole fat soy milk, The phosphoric acid content itself does not decrease.

In any case, no attempt has been made to obtain full fat soy milk having a reduced total phosphoric acid content itself,
Also, there is no report focusing on improving the flavor of soy milk by removing total phosphoric acid.

[0009]

SUMMARY OF THE INVENTION As described above, the present inventor has sought to elucidate the factors that tend to avoid soymilk even when processed into soymilk that is evaluated as having good flavor by inactivating lipoxygenase. In pursuit of this, we focused on the fact that a unique "heavy texture" was produced in the stomach after ingesting a relatively large amount of soy milk. It was found to be derived from phosphate compounds such as phytic acid contained therein and its decomposition product, inorganic phosphoric acid. It has also been found that the "heavy texture" is light and heavy depending on the type of salt cation added or generated in the process of processing soymilk. That is, the present invention
"Heavy texture" felt in the stomach when drinking relatively large amounts of soy milk
It is an object of the present invention to obtain a full fat soybean milk from which is effectively removed.

[0010]

That is, one aspect of the present invention is to reduce the total phosphoric acid content in soy milk to 1.0% based on its solid content.
% Or a processed whole fat soy milk to which an alkali metal ion product substantially consisting of a potassium ion product is added. The "substantial" amount for the potassium ion product relative to the alkali metal ion product is 7 /
8 or more, and further improvement of “heavy texture” is achieved by making the total phosphoric acid content in soy milk 0.5% or less based on the solid content (more preferably 0.2% or less). To do)
But easier.

Another aspect of the present invention relates to a method for producing the processed whole fat soymilk, wherein the whole fat soymilk is treated with an enzyme having phytic acid decomposition activity, and the released phosphoric acid is subjected to ultrafiltration or an anion exchange resin. Or a production method to remove by electrodialysis,
A method for treating whole fat soy milk with an alkali having a pH of 10 or more to remove phytic acid by precipitating and removing phytic acid by neutralization with a cation exchange resin or electrodialysis. After the precipitate is removed, the neutralized product is subjected to ultrafiltration or desalting by ion exchange resin or electrodialysis. A neutral salt of 5% or more is added to whole fat soymilk to remove phytic acid, and then ultrafiltration or This is a production method of desalting by ion exchange resin or electrodialysis, and in these production methods, the addition of an alkali metal ion product substantially consisting of a potassium ion product can be used in combination.

[0012] One of the remaining inventions is a beverage or food using the above processed whole fat soymilk.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Whole fat soybean milk is made from soybeans that have not been defatted, such as whole soybeans, hulled soybeans, and hullized hypocotyled soybeans, which are immersed, crushed, extracted with water, and extracted with water. Most commonly, they are obtained separately.

In the immersion treatment, the soybean is preferably immersed in water or alkaline water for about 30 minutes to 1 day. This temperature may be room temperature or heating, and may be selected according to the situation. Generally, heating before crushing inactivates lipoxygenase,
It is preferable in that the flavor is further improved. After the completion of the immersion, or after separating the immersion liquid, water is separately added to the swollen soybeans, and then crushed using a suitable crusher. After crushing, okara is separated using a centrifuge or the like to obtain soymilk.

[0015] Soybean phosphorus exists in the form of phytic acid,
Free phosphate, phospholipids, nucleic acids, etc., the total phosphate content in the present invention is determined by measuring the total phosphorus amount (absolute value),
It is converted to the amount of free phosphoric acid and expressed by dividing it by the solid content in soy milk (relative value). In addition, free phosphorus was measured by a method in which a sample was developed with ammonium molybdate as it was, and total phosphorus was measured by a method in which a sample was developed by metavanadate / molybdate after sulfuric acid decomposition (vanado molybdate absorption spectrophotometry) (No. Second Edition Voluntary Standards for Food Additives Other than Chemical Synthetic Products, edited by the Japan Food Additives Association).

As the potassium ion product, in addition to potassium hydroxide, salts such as potassium chloride, potassium sulfate and potassium hydrogen carbonate can be used. Other alkali metal ion products are typically those of sodium ions, that is, ,
Sodium hydroxide, sodium chloride, sodium sulfate,
And sodium bicarbonate. When these alkali metal ion products are used, the time of use is not particularly limited, but it is preferable to add an amount to make the whole pH neutral to weakly alkaline in the above-mentioned immersion and crushing steps. It is in the range of 1-3, preferably 0.2-1.5% by weight.

The “heavy texture” of soymilk, which is an index of the effect of the present invention, can be quantified by the following test method. That is, the sample (commercially available whole fat soy milk manufactured by N company) was
Dispense 6 cups in ml. Subjects drink one cup every three minutes and evaluate their sensation in the stomach at that time. The rating scale is: 1 Nothing felt, 2 Feeling slightly uncomfortable, 3 Feeling "heavy texture" in the stomach, 4 Feeling stronger "heavy texture", 5 Extremely strong enough to prevent further intake Feel "heavy texture".

The same test was also performed for the above sample obtained by diluting it to 1/2 and 1/4 dilution, and the dry matter amount in the sample was represented by the horizontal axis, and the above evaluation was plotted as shown in FIG. In other words, a linear relationship is observed between the dry matter amount and the "heavy texture" rather than the sample volume.

For the sake of convenience, the above-mentioned very strong “heavy texture” is defined as a weight activity 1 (= 1YU) from the linear relationship,
The activity of a sample that does not reach the “very strong heavy texture” is calculated by utilizing the fact that the “heavy texture” increases linearly.
The weight activities of various beverages measured by this method are as shown in Table 1 and are large for soy products and the like. Phytic acid contained in soybean and phosphoric acid (a component thereof) (Neutralized with sodium).

Table 1 "Heavy texture" measured values of various samples Sample Heavy texture (YU / g dry matter) 認識 Recognition with 6 glasses of milk Could not recognize Whole egg solution could not be recognized with 6 tablespoons Emulsion of water and 3% soybean oil Could not be recognized with 6 tablespoons Whole fat soymilk 0.067 Separate soybean protein 0.053 0.25% Phytic acid solution (NaOH neutralized) 2.7 0.25% Phosphoric acid solution (NaOH neutralized) 2.6 ───────────────────────────────────

Phytic acid and phosphoric acid can reduce the above “heavy texture” when potassium ions are present. In other words, replacing sodium hydroxide used for neutralizing phytic acid in Table 1 with potassium hydroxide gives a "heavy texture".
Can be reduced to half or less. In the case of a potassium / sodium mixed system, the potassium / alkali metal ratio is about 7/8 in molecular ratio.
The degree of “heavy texture” can be halved by the degree (Table 2), but the reduction effect is little increased even if the molecular ratio becomes higher, so that the reduction of the total phosphoric acid content is more effective.

Table 2 Change of “heavy texture” by phytic acid counter cation ─── K: Na ratio Heavy texture (YU / g dry matter) ────────────────────────────────── ─ 8: 0 1.1 7: 1 1.3 6: 2 (= 3: 1) 1.8 4: 4 2.0 0: 8 2.7 ─ ────────────

(Method for reducing phytic acid and phosphoric acid from soymilk) The phytic acid content of ordinary soymilk is 2% per dry matter.
%, And as the soymilk having a much lower total phosphoric acid content is prepared, the processed whole fat soymilk in which “heavy texture” is greatly reduced can be obtained. The total phosphoric acid concentration in the soy milk solid is preferably 0.5% or less, more preferably 0.1% or less.
2% or less.

One of the methods for obtaining such reduced soymilk is to treat the whole fat soymilk with an enzyme having phytic acid-decomposing activity to hydrolyze phytic acid bound to protein to liberate phosphoric acid, Remove phosphoric acid. Enzymes having phytic acid-decomposing activity used at this time are typically phytases and phosphatases, and various origins such as those derived from plants and microorganisms and those produced by genetic recombination can be used. The amount of enzyme added,
The treatment time, pH, temperature and the like can be appropriately determined according to the enzyme used.

For example, when NOVO phytase is used, 500 mg of phytase is added to 1 kg of total fat soy milk,
6. Incubate at 60 ° C for 30 minutes. Thereafter, the enzyme is inactivated by reacting at 90 ° C. for 30 minutes to obtain phytic acid-decomposed soymilk.

Next, the released phosphoric acid is removed. For this purpose, ultrafiltration, anion exchange resin or electrodialysis is effective.

In the case of ultrafiltration, low molecular sugars, salts, and phosphoric acid are removed out of the system using an ultrafiltration membrane or a ceramic filter having a molecular weight cutoff of tens of thousands to hundreds of thousands. The protein components, including the soybean oil emulsion, remain unfiltered, resulting in low phytate soymilk. At this time, the higher the concentration ratio, the more the total phosphoric acid is removed, but the concentration of the soymilk itself can be generally increased only to about twice because the viscosity of the soymilk itself increases. Therefore, before or during concentration, dilution with water may be appropriately performed to increase the concentration ratio. When concentration is performed about 2 to 5 times, the amount of residual phosphoric acid can be reduced to a value of about 0.5% or less per solid. For example, using a ceramic filter (pore size: 500 angstroms, membrane area: 0.35 m ² ) manufactured by Toshiba Ceramics Co., Ltd., it is possible to obtain soy milk from which phosphoric acid has been removed by concentrating soy milk previously diluted three-fold to 1/3 volume. Can be done.

Electrodialysis is more convenient than ultrafiltration.
In this method, a desalting chamber separated by a cation exchange membrane and an anion exchange membrane is filled with the above-described eluate, and ionic components are removed through the membrane by applying a current. In the case of soymilk, if an electrodialysis membrane having a molecular weight cutoff of several hundreds to tens of thousands is used, it is possible to remove only phosphoric acid while leaving low molecular taste components such as sugar. As the electrodialysis device, a known electrodialysis device can be used.

As the anion exchange membrane, a known anion exchange membrane can be used. For example, a quaternary ammonium group,
An anion exchange membrane in which a secondary amino group, a secondary amino group, a tertiary amino group, and a plurality of these ion exchange groups are mixed is suitable.

As the cation exchange membrane, known cation exchange membranes can be used. For example, sulfonic acid groups, carboxylic acid groups, sulfate ester groups, phosphate ester groups, and plural kinds of these ion exchange groups can be used. Cation exchange membranes that seem to be mixed are suitable.

The electrodialyzer removes ionic components through the membrane by energizing the sample separated by the cation exchange membrane and the anion exchange membrane. The energization voltage, current, and time of the electrodialysis device can be freely set according to the electrodialysis device. For example, when a CS-O type experimental electrodialyzer (manufactured by Membrane Process Engineering) is used for phytic acid-decomposed soy milk, the free phosphoric acid in the desalting chamber (soy milk) is almost completely reduced by applying a constant voltage of 9 V for 2 hours. It disappears and low phosphoric acid soy milk can be obtained.

Further, even if an anion exchange resin is used, only phosphoric acid can be adsorbed and removed. The anion exchange resin used in the present invention is Amberlite IR-45, IR-68, IR
-93, IR-410, IR-411 (manufactured by Organo Corporation) and Duolite C-161, A-375, A-368, A-378 (manufactured by Sumitomo Chemical Co., Ltd.) can be used. Regardless, it is appropriately selected from those having a basic group. Further, a phosphoric acid adsorbent such as zirconium ferrite-based Seventor P (Takeda Pharmaceutical Co., Ltd.) is also effective.

When these resins are brought into contact with phytase-treated soymilk in a batch or column, the free phosphoric acid exchanges with the anion of the anion exchange resin, so that low-phosphate soymilk can be obtained. For example, free phosphoric acid can be adsorbed and removed by passing phytase-treated soymilk through a Duolite A-375 column at an SV of about 10.

The following method without using an enzyme having phytic acid decomposition activity can also reduce the total phosphate content.

One of the methods is to remove phytin from soymilk by utilizing the fact that phytic acid component is separated from protein and precipitated by making whole fat soybean milk alkaline at pH 10 or more.
That is, the above-mentioned full fat soy milk is treated with an alkaline agent so as to have a pH of 10 or more.
Adjusting the pH produces a precipitate containing phytic acid.
At this time, calcium hydroxide, magnesium hydroxide, etc.
If a monovalent alkali agent is used, even protein components precipitate, which is not preferable. A monovalent alkali agent such as sodium hydroxide, potassium hydroxide, or aqueous ammonia is suitable.

The precipitate formed by the alkalinity is separated by a centrifugal separator or the like, and the supernatant is collected to obtain soymilk with reduced phytic acid. Next, the solution is neutralized. If the pH is directly adjusted with a cation exchange resin or electrodialysis, the solution can be neutralized without increasing the salt concentration.

The cation exchange resin is Amberlite IR
-124, 252, XT-1006 (manufactured by Organo Co., Ltd.) and Duolite C20, C476 (manufactured by Sumitomo Chemical Co., Ltd.) can be used. I can do it. The cationic type of cation exchange resin is
By making it H-type and contacting it with alkaline dephytized soymilk, the pH of soymilk can be lowered to a neutral range without changing the salt concentration and suppressing the change in flavor.

[0038] Similarly, in the case of electrodialysis, the pH of soymilk can be reduced by treating alkaline dephytized soymilk without changing the salt concentration while suppressing the change in flavor.
It is also possible to neutralize the alkaline soymilk with various acids and then desalinate the neutralized product by ultrafiltration, ion exchange resin or electrodialysis. As the acid used here, mineral acids such as hydrochloric acid and sulfuric acid, and organic acids such as citric acid, tartaric acid, and lactic acid can be used, but high molecular acids that cannot pass through the electrodialysis membrane and phosphorus having a "heavy texture" are used. Acids are not preferred.

As the ion exchange resin used for desalting, the OH type of the anion exchange resin and the H type of the cation exchange resin described above are used. The sample is passed through two columns continuously, or both resins are used. Can be mixed and passed through. However, when desalting is performed after neutralization, two steps are required for further desalting the raised salt, and the process becomes complicated.

As another method, phytic acid can be removed by adding a high-concentration neutral salt to whole fat soybean milk and utilizing the fact that the phytic acid component separates from protein and precipitates. That is, when 5% or more, preferably 8% or more, and more preferably 10% or more of neutral salts are added to soy milk, the interaction between phytic acid and protein is reduced, and phytic acid precipitates as in the case of the alkali method. Occur. Neutral salts used here are neutral salts containing monovalent cations such as sodium chloride, potassium chloride, sodium sulfate, potassium sulfate, and ammonium sulfate. When divalent cations such as calcium and magnesium are used, protein precipitation may occur. Is not preferred.

At a salt concentration of 5% or less, phytic acid hardly precipitates, and at a salt concentration of 8% or more, some phytic acid remains in the supernatant. Above 10% most phytic acid precipitates,
High salt concentration makes desalination difficult. Concentration at that time,
In consideration of pH and the like, a concentration as low as possible is preferable.

The full fat soy milk obtained by the present invention, which has a reduced "heavy texture" and is easy to drink, is used in a wide range of applications, and can be used not only for beverages but also for fermented foods, foods using flour, confectionery and bread making. It can be used as a main raw material or a material for additives of foods and other foods in general, but the difference is remarkable in foods used especially in a water-containing state of whole fat soymilk.

[0043]

The present invention will be described below with reference to examples.

Example 1 Phytase (derived from the genus Aspergillus) was added to 1,000 parts of a commercially available full fat soymilk ("Clean soymilk power", sold by Toraq Co., Ltd.).
Made by Sigma. 0.5 part (titer: 5 U / mg) was added, and reacted at 50 ° C. for 1 hour. After the reaction, a space velocity S was applied to a Sumitomo Chemical Duolite A-375 anion exchange resin (Cl type) column.
The solution was passed through V5, and phosphoric acid was adsorbed and removed to obtain Sample A.

Example 2 0.5 part of phytase (genetically modified product, manufactured by NOVO, titer: 5 U / mg) was added to 1,000 parts of “Clean soymilk power”.
The reaction was performed at 50 ° C. for 1 hour. After the reaction, electricity was supplied using a CS-O-type laboratory electrodialyzer (manufactured by Membrane Process Engineering), so that soymilk with low phosphoric acid content and reduced free phosphoric acid could be obtained in the desalting chamber (sample B. Hereinafter, the same applies).

Example 3 In the same manner as in Example 1, phytase-decomposed whole fat soymilk. After the reaction, the mixture was diluted three-fold and concentrated to three-fold using a ceramic filter (pore size: 500 mm) manufactured by Toshiba Ceramics Co., Ltd. to obtain soymilk with a low content of phosphoric acid in which free phosphoric acid was excluded from the system ( Sample C).

Example 4 Whole soybeans were molted and decotyledonized, and then 10 times the volume of a 0.2% sodium bicarbonate solution at 90 ° C.
Heat for 30 minutes. After separation, the swollen soybeans were hydrolyzed three times and ground using a commit roll. The whole ground soymilk was obtained by centrifuging the ground slurry. Potassium hydroxide was added to the obtained whole fat soy milk to adjust the pH to 10, and the resulting precipitate containing phytic acid was separated by a centrifuge. Next, while stirring in batches
Cation exchange resin (Duolite C20
) Was added, and the process was terminated when the pH became neutral in the K ⁺ → H ⁺ exchange reaction. The resin was removed and the solution part was recovered (Sample D).

Example 5 The total fat soybean milk obtained in the same manner as in Example 4 was adjusted to pH 10 by adding potassium hydroxide, and the resulting precipitate containing phytic acid was separated by a centrifuge. Next, the sample was energized to neutrality using a micro-assayer EX3 type electrodialysis ion exchange device (manufactured by Asahi Kasei Corporation) to discharge only potassium ions in the desalting chamber (soy milk), thereby reducing the amount of potassium ions. It was possible to obtain soymilk having a low content of salted phosphoric acid (sample E).

Example 6 Sodium milk was added to whole fat soy milk obtained in the same manner as in Example 4 to adjust the pH to 10, and the resulting precipitate containing phytic acid was separated by a centrifuge. Next, hydrochloric acid was added to the sample to neutralize it, and then electricity was applied using a CS-O type electrodialyzer for experiments (manufactured by Membrane Process Engineering) to obtain desalted soymilk (sample F).

Example 7 Sodium milk was adjusted to pH 10 by adding sodium hydroxide to whole fat soy milk obtained in the same manner as in Example 4, and the resulting precipitate containing phytic acid was separated by a centrifuge. Then, neutralize the sample by adding hydrochloric acid, dilute it three-fold, and concentrate it three-fold using a ceramic filter (pore size: 500 Å) manufactured by Toshiba Ceramics Co., Ltd. to obtain desalted soymilk. (Sample G).

Example 8 10% of potassium chloride was added to "Clean soymilk power", and the resulting precipitate containing phytic acid was separated by a centrifuge. The supernatant
The solution was diluted three-fold and concentrated three-fold using a ceramic filter (pore size: 500 mm) manufactured by Toshiba Ceramics Co., Ltd. to obtain soymilk with low content of low salt and phosphoric acid (Sample H).

Example 9 8% of sodium chloride was added to “Clean soymilk power”, and the resulting precipitate containing phytic acid was separated by a centrifuge. CS-O type laboratory electrodialysis machine (manufactured by membrane process engineering)
By applying a current to the sample, desalted soymilk could be obtained (sample I).

Example 10 Whole soybeans were molted and dehypocotyls, and then heated at 90 ° C. for 30 minutes with a 10-fold amount of 0.2% potassium hydrogen carbonate solution. After separation, the swollen soybeans were hydrolyzed three times and ground using a commit roll. The whole ground soymilk was obtained by centrifuging the ground slurry (sample J).

Example 11 Whole soybeans were immersed overnight in 7 times the amount of water after molting and hypocotyls, and ground using a commit roll. PH using potassium hydroxide
The mixture was heated at 90 ° C. for 30 minutes while maintaining the pH at 7.0, and okara was centrifuged to obtain full fat soymilk (sample K).

Comparative Example 1 Round soybeans were immersed overnight in 7 times the amount of water after molting and hypocotyls, and ground using a commit roll. With sodium hydroxide
The mixture was heated at 90 ° C. for 30 minutes while maintaining the pH at 7.0, and okara was centrifuged to obtain full fat soymilk (Comparative Example A).

Comparative Example 2 Whole soybeans were molted and dehypocotyls, and then 10 times the volume of a 0.2% sodium bicarbonate solution at 90 ° C.
Heat for 30 minutes. After separation, the swollen soybeans were hydrolyzed three times and ground using a commit roll. The whole ground soymilk was obtained by centrifuging the ground slurry (Comparative Example B).

Evaluation Results Table 3 shows the "heavy eating activity" and the total phosphoric acid content of each sample. In Samples A to I, a low phosphoric acid content and a concomitant decrease in “heavy texture activity” were observed. Further, in Samples J to K, although the phosphoric acid content was hardly changed, “heavy eating activity” was clearly reduced as compared with the comparative example.

Table 3 "Heavy texture activity" and phosphoric acid content of each preparation ──── Sample No. Heavy texture (YU / g dry matter) Phosphoric acid (dry matter%) ──────────────────────────── ─────── Sample A 0.002 0.15 Sample B 0.002 0.18 Sample C 0.005 0.49 Sample D 0.002 0.15 Sample E 0.001 0.12 Sample F 0.004 0.18 Sample G 0.005 0.20 Sample H 0.002 0.22 Sample I 0.004 0.15 Sample J 0.018 1.6 Sample K 0.020 1.8 Comparative Example A 0.043 1.6 Comparative Example B 0.051 1.9 ───────────────────────────────────

Trial Production Example A soy yogurt was trial produced using full fat soy milk having a low phosphoric acid content. Sample H prepared in the example was sterilized at 145 ° C. for 4 seconds, and then cooled to 40 ° C. After adding 1% sucrose to this, various lactic acid bacteria of Lactobacillus bulgaricus, Streptococcus thermophilus (lyophilized lactic acid bacteria)
Was added as a starter and fermentation was carried out at 40 ° C. for 7 hours in a fermentation tank. Then, after cooling to 7 ° C. with a plate cooler, the mixture was filled in a small paper-plastic composite container to obtain a lactic acid fermentation product.

This yogurt-like product clearly reduced the unpleasantness of the belly even when eaten in large amounts, as compared to full fat soy milk in which the phosphoric acid content was not particularly reduced.

[0061]

As described above, the total phosphoric acid content in soymilk is set to 1.0% or less based on the solid content, or an alkali metal ion product substantially consisting of a potassium ion product is added. By using processed full fat soymilk, it has become possible to provide a full fat soymilk with reduced “heavy texture” given to the stomach and a method for producing the same. Thereby, the palatability of full fat soy milk can be further improved in combination with the conventional flavor improving technique such as inactivating lipoxygenase.

[Brief description of the drawings]

 (

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1) Numerical representation of the "heavy texture" of the texture given to the stomach after drinking full-fat soybean milk and a diluted product thereof.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Mituto Kono 4-3 Kinudai, Yawahara-mura, Tsukuba-gun, Ibaraki Prefecture Inside Tsukuba Research & Development Center, Fuji Oil Co., Ltd. (72) Inventor Takashi Nishimura Sumiyoshi-cho, Izumisano-shi, Osaka No. 1 Inside Fuji Oil Co., Ltd. Hannan Plant (72) Inventor Motohiko Hirotsuka 4-3 Kinnodai, Yawahara-mura, Tsukuba-gun, Ibaraki Prefecture F-term in Tsukuba Research and Development Center, Fuji Oil Co., Ltd. 4B001 AC08 AC25 AC31 AC46 BC06 BC08 BC13 BC14 DC50 EC01 4B020 LB18 LC01 LG05 LK01 LK18 LK19 LP02 LP03 LP08 LP13 LP14 LP18 LP30 LQ02 LQ03 LQ04 LQ05 LQ06

Claims (7)

[Claims] 1. A processed whole fat obtained by reducing the total phosphoric acid content in soy milk to 1.0% or less based on its solid content or by adding an alkali metal ion product substantially consisting of a potassium ion product. Soy milk. 2. The processed whole fat soy milk according to claim 1, wherein the total phosphoric acid content in the soy milk is 0.5% or less based on the solid content. 3. The process according to claim 1, wherein the whole fat soymilk is treated with an enzyme having phytic acid decomposition activity, and the released phosphoric acid is removed by ultrafiltration, an anion exchange resin or electrodialysis. A method for producing fat soy milk. 4. The processed whole fat soy milk according to claim 1 or 2, wherein the whole fat soy milk is treated with an alkali having a pH of 10 or more to remove phytic acid by precipitation and then neutralized and desalted with a cation exchange resin or electrodialysis. How to manufacture. 5. The method according to claim 1, wherein the whole fat soymilk is treated with an alkali having a pH of 10 or more to remove phytic acid by precipitation, and then the neutralized product is desalted by ultrafiltration, ion exchange resin or electrodialysis. A method for producing processed whole fat soy milk. 6. The process according to claim 1, wherein a neutral salt of 5% or more is added to whole fat soy milk to remove phytic acid by precipitation, and then desalting is performed by ultrafiltration, ion exchange resin or electrodialysis. A method for producing full fat soy milk. 7. A beverage or food using the processed whole fat soy milk according to claim 1 or 2.