JP2002253163A - Soybean milk product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soybean milk product having a sufficiently controlled smell of soybean milk in soybean milk having a problem of smell of the soybean milk. SOLUTION: A soybean milk product having a sufficiently controlled smell of soybean milk is obtained by preparing a soybean milk product containing a yeast essence in soybean milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a soymilk product in which the smell of soymilk is suppressed. More specifically, the present invention relates to a soymilk product in which the smell of soymilk is suppressed by adding a yeast extract.

[0002]

2. Description of the Related Art Soymilk is a milky liquid obtained by swelling soybeans, red beans and other legumes in water, grinding and filtering the same with water, and is useful as a raw material for tofu, as a beverage or as a nutrient. However, there is a unique raw odor flavor (soy milk odor) derived from beans such as soybeans as a main material.

[0003] Conventionally, in soy milk products in which soy milk odor is a problem, for the purpose of removing and suppressing the soy milk odor, treatment with an oxidizing agent, a reducing agent or the like, deodorization treatment such as a reverse osmosis membrane or an adsorption method using an ion exchange resin, or the like. Methods such as fermentation using yeast (Saccharomyces cerevisiae), natto (Bacillus subtilis) and the like have been proposed.

[0004] As a specific method of removing and suppressing the soymilk smell, a method of removing soymilk smell by fermentation with a protease and yeast (Japanese Patent Laid-Open No. 50-3536).
4) a method of removing the odor peculiar to soymilk with Bacillus natto (JP-A-48-92559), a method of correcting soymilk by adding an extract of rosemary and sage (JP-A-57-206353), A method of treating soybeans with sodium bicarbonate to obtain soymilk from which soybean odor has been removed (JP-A-52-12952), a method of removing soybean odor using ion-exchange fat or a reverse osmosis membrane (JP-A-57-177).
648) and the like.

[0005] However, in the method using an oxidizing agent or a reducing agent, the removal and suppression of soymilk odor may not be sufficient, or the taste of soymilk itself may be changed. In the method using an ion exchange resin or a reverse osmosis membrane, installation of the resin or the osmosis membrane and large-scale sanitary management equipment are required, and the installation and maintenance of the equipment are very expensive. The method of deodorizing soymilk with yeast or natto bacteria has problems in hygiene, such as maintenance of fermentation conditions and prevention of contamination with various bacteria, and requires a sterilization treatment and a filtration device, which complicates the process.

[0006] There has been a demand for a method of removing and suppressing the smell of soymilk by a simple method without changing the taste quality of the soymilk itself.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and has as its object to provide a soymilk product in which the smell of soymilk is sufficiently suppressed in a soymilk-containing food in which the smell of soymilk is a problem.

[0008]

Means for Solving the Problems The inventors of the present invention have been diligently studying the soymilk product in order to obtain a soymilk product in which the unique smell of soymilk (soymilk smell) is suppressed. It has been found that the added soy milk product can achieve the above object. The present invention is a soymilk product completed based on these findings.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The soymilk in the present invention is soybean,
After immersing and swelling beans such as red beans in water and swelling, they grind and refer to a milky liquid obtained by filtration.The soymilk product in the present invention refers to a food containing soymilk, specifically, soymilk soup, soymilk Drinks, soy protein drinks, soy milk soup, soy milk jelly, soy milk pudding, soy milk ice, soy milk yogurt, and the like. It can also be used for soybean foods such as tofu and yuba which need to suppress the smell of soymilk.
In particular, liquid soy milk products, such as soy milk soup, soy milk drinks, soy protein drinks, and soy milk pudding and soy milk ice with a high content of soy milk, have a remarkable effect of suppressing the smell of soy milk.

[0010] Yeast extract is widely used as a seasoning composed of natural materials, and is characterized by high safety and unique tastes such as umami and kokumi, which are not found in chemically synthesized seasonings. It is doing. Furthermore, taking advantage of the fact that yeast extracts are rich in useful amino acids, nucleic acids, and the like, they have recently attracted attention as cosmetic materials and health food materials. Conventionally, it has been known that yeast extract is used as an agent for improving the flavor of meat and a sweetener for sweeteners (JP-A-10-276723, Patent No. 3088709).
These reports did not directly or indirectly suggest the present invention in which yeast extract is used for suppressing the smell of soymilk.

The yeast extract according to the present invention is obtained by decomposing a yeast body as a raw material by autolysis or addition of enzymes. As the yeast as a raw material, so-called beer yeast, which is surplus yeast by-produced during beer production, baker's yeast used during bread production, or torula yeast produced for food, sake yeast used during sake production, wine Examples include wine yeast used in production, soy sauce yeast used in soy sauce production, and the like. When a yeast extract derived from brewer's yeast and torula yeast is used among the yeast extracts, a soymilk product in which the smell of soymilk is particularly suppressed can be obtained. The yeast extract used in the present invention may be in any state of powder, paste, and liquid. Yeast extract is available on the market, and commercially available yeast extracts such as Sun-like yeast 8427S (N) (product of San-Ei Gen FFI Co., Ltd.) and Super Mist Powder A-002 (Asahi Breweries, Ltd.) Products).

The proportion of the yeast extract added to the soymilk product to obtain the effects of the present invention differs depending on the type of the soymilk product or the amount of soymilk contained therein, and cannot be unconditionally specified.
For example, when added to soy milk soup, usually 0.005
To 5.0% by weight, preferably 0.02 to 0.5% by weight. 0.005
If the amount of the yeast extract is less than the weight percentage, the soymilk smell cannot be corrected. In addition, if the amount of the yeast extract added is more than 0.5% by weight, the characteristic acidity of the yeast extract is felt,
If it is desired to suppress the taste unique to the yeast extract, it may be used at a concentration lower than that concentration. The concentration can be arbitrarily adjusted in consideration of the overall taste balance of the obtained soymilk product.

In order to obtain the soymilk product of the present invention in which the smell of soymilk is suppressed, it is sufficient that the yeast extract is contained as a result, and the timing and order of blending the yeast extract are not limited.
As a method of blending the yeast extract, for example, using a stirrer, adding powdered yeast mixed with seasoning and powder to liquid soy milk, and then adjusting the soy milk product by adding water and other ingredients, especially soy milk A soymilk product with reduced odor can be obtained.

Further, in the soymilk product according to the present invention, sugars such as sugar, starch syrup, trehalose, etc.
High sweeteners such as thaumatin, sucralose, aspartame, stevia, neotame, acesulfame K,
Sugar alcohols such as erythritol and maltitol, salt, seasonings, spices, various extracts and pastes, proteins such as milk proteins, vegetable proteins, animal proteins and their degradation products, organic acids, organic acid salts, xanthan gum, gellan gum A thickening polysaccharide such as carrageenan, a pigment, a flavor, a starch, a flour, an antioxidant, a preservative, a shelf life improver, an emulsifier, a stabilizer, an oil, etc., in such an amount that does not affect the effect of the present invention. It can be added as appropriate.

[0015]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples, but the present invention is not limited to these examples. In addition, "*" in an Example shows a product of Saneigen FFI Co., Ltd.

Example 1 Pumpkin Soup with Soy Milk Example 1 Comparative Example 1 Soy Milk 20.0 20.0 Pumpkin Paste 10.0 10.0 Soup Base 3.0 3.0 Starch 0.5 0.5 Microcrystalline Cellulose 0.2 0.2 (Avicel RC-N81: product of Asahi Kasei Corporation) Emulsifier 0.05 0.05 (Homogen No. 870 *) Salt 0.1 0.1 Seasoning 0.2 0.2 Yeast extract 0.03 − (Sunlike yeast 8427S (N) *) Water 65.92 65.95

First, a soup base, a starch and an emulsifier are added to water, and the mixture is heated and stirred at 80 ° C. for 10 minutes. After the stirring, the mixture was filled in a container and sterilized by retort at 121 ° C. for 20 minutes to obtain a pumpkin soup. The obtained pumpkin soup was reheated to 80 ° C., and eight skilled panelists examined whether or not to feel the smell of soy milk, the flavor at the time of eating, and the overall evaluation. The results of the evaluation are described below.

[0018]

[Table 1] (Evaluation of prepared pumpkin soup)

The criteria for evaluation are described below. The number of people who felt soymilk smell: The number of people who felt soymilk smell means the number of people who smelled soymilk before eating pumpkin soup after reheating and felt soymilk smell. The panelists evaluated whether or not they felt soymilk smell. The number of people who felt the taste of soymilk when eating: The number of people who felt the taste of soymilk when eating means the aftertaste when eating the pumpkin soup after reheating, and the unique flavor of soymilk in the panelists Was evaluated. Overall evaluation: Overall evaluation is to evaluate the total balance of the smell of pumpkin soup, the taste when eaten, the influence of the flavor of yeast extract, etc. The panelists selected one of the examples and the comparative examples.

As shown in Table 1, all panelists felt soymilk smell in Comparative Example, but only two panelists felt soymilk smell in Example 1, and the yeast extract was added. Showed that the soymilk smell was significantly suppressed. It was shown that the flavor of soy milk was more remarkably suppressed in the flavor when eaten. In the comparative example, the smell of soymilk was noticeably felt in the aftertaste when eating, but in the examples, the aftertaste was good and there was no retraction. In addition, in the overall evaluation, the example is highly evaluated as compared with the comparative example. This is because the smell of soymilk is alleviated, and the amino acids and the like of the yeast extract are concealed. It is thought that it worked. In addition, there was no particular difference in appearance and texture between the pumpkin soup of the example and the comparative example. That is, in this example, it was shown that by adding the yeast extract, a pumpkin soup in which the soymilk odor was significantly suppressed without particularly affecting the appearance and texture was obtained.

Example 2 Corn Potage Soup with Soy Milk Example 2 Comparative Example 2 Soy Milk 20.0 20.0 Corn Paste 10.0 10.0 Soup Base 3.0 3.0 Starch 0.5 0.5 Microcrystals Cellulose 0.2 0.2 (Avicel RC-N15: a product of Asahi Kasei Corporation) Emulsifier 0.05 0.05 (Homogen No. 870 *) Salt 0.1 0.1 Seasoning 0.2 0.2 Yeast Extract 0.2-(Super Mist Powder A-002 (product of Asahi Breweries, Ltd.)) Water 65.75 65.95

First, a soup base, a starch and an emulsifier are added to water, and the mixture is heated and stirred at 80 ° C. for 10 minutes. After stirring, the mixture was filled in a container and sterilized by retort at 121 ° C. for 20 minutes to obtain a corn potage soup. The obtained corn potage soup was reheated to 80 ° C., and eight skilled panelists examined the scent of the corn potage soup, the flavor at the time of eating, and the overall evaluation. The results of the study are described below.

[0023]

[Table 2] (Evaluation of prepared corn potage soup)

The evaluation criteria are described below. The number of persons who felt soymilk smell: The number of people who felt soymilk smell before eating corn potage soup after reheating means the number of people who felt soymilk smell. And whether the panelists felt soy milk smell. The number of people who felt the taste of soy milk when eating: The number of people who felt the taste of soy milk when eating means the aftertaste when eating corn potage soup after reheating, and the unique flavor of soy milk in the panel We evaluated whether we felt. Overall evaluation: Overall evaluation is the evaluation of the total balance of the corn potage soup odor, taste when eaten, the influence of the flavor of yeast extract, etc., and it was easy to drink as a whole without the smell of soy milk. Was selected from the examples and the comparative examples by panelists.

As shown in the table, in the comparative example, all the panelists felt soymilk smell, whereas in Example 2, only one paneler felt soymilk smell and flavor of soymilk, and only one person felt yeast soybean. It was shown that the soymilk smell was significantly suppressed by adding the extract. In addition, in the overall evaluation, the example is highly evaluated as compared with the comparative example. However, as in Example 1, this is because the soymilk smell is suppressed and the yeast extract has It is considered that amino acids and the like worked secretly. The corn potage soup of the example and the comparative example did not show any particular difference in appearance and texture. That is, in this example, it was shown that by adding the yeast extract, a corn potage soup in which the appearance and texture were not particularly affected and the soymilk odor was significantly suppressed was obtained.

Example 3 Soy Milk Pudding Prescription Soy Milk 50 Yeast Extract 0.1 (Super Mist Powder A-002 (product of Asahi Breweries, Ltd.)) Fresh Cream 10 Full Fat Sugar Condensed Milk 8 Powdered Candy 5 Sweetened Frozen Whole Egg 4 Corn Starch 1 Gelling agent 0.8 (Gel-up PI-R *) Emulsifier formulation 0.1 (Homogen No. 994 *) Sucralose 0.05 (Sunsweet SU-100 *) Colorant 0.15 (Carotene base No. 9400) -S *) Fragrance 0.15 (Purine flavor No.64385 *) Total 100 with water

First, soy milk, fresh cream, whole fat sweetened condensed milk, and sweetened frozen whole egg are added to water, and while stirring, yeast extract, powdered starch syrup, starch, a gelling agent, an emulsifier, and sucralose are added thereto at 80 ° C. for 10 minutes. Stir to dissolve. After dissolving, add a coloring agent and a flavor and further stir to correct the total amount. After correction,
The mixture was filled in a container, sterilized by retort at 121 ° C. for 20 minutes, and then cooled with water to obtain a soymilk pudding. The obtained soy milk pudding was sufficiently suppressed in soy milk odor and was delicious.

Example 4 Lactic Ice with Soy Milk Formula Soy Milk 30 Yeast Extract 0.3 (Sunlike Yeast 8427S (N) *) Skim Sweetened Condensed Milk 6.5 Skim Milk Powder 5.0 Refined Coconut Oil 4.0 Sugar 5.0 Fructose-Glucose Solution Sugar 4.0 Syringe 6.25 Stabilizer 0.3 (Sunbest NN-330 *) Emulsifier 0.2 (Homogene No. 994 *) Fragrance 0.1 (Sesame flavor No. 71595 *) Total in water 100

To an appropriate amount of water, add soymilk, skim condensed milk, refined coconut oil, fructose-glucose liquid sugar, and starch syrup, and stir. Next, a powder mixture of yeast extract, skim milk powder, sugar, a stabilizer, and an emulsifier is added, and the mixture is heated and stirred at 80 ° C. for 10 minutes. After weight correction with water, homogenization (homogenization) is performed under the condition of 150 kg / cm. After homogenization, the mixture is cooled to 5 ° C. and aged (aged) for 2 hours. After aging, a fragrance was added, and freezing was performed until the overrun became 70% to obtain lacto ice with soy milk. The obtained soymilk-containing lactoice was delicious with the soymilk odor sufficiently suppressed.

[0030]

According to the present invention, there is provided a soymilk product in which the soymilk odor is sufficiently suppressed in a soymilk-containing food in which the soymilk odor becomes a problem when the soymilk product is prepared by adding a yeast extract to soymilk. can do.

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Claims (2)

[Claims] 1. A soymilk product containing a yeast extract, wherein the soymilk smell is suppressed. 2. The amount of yeast extract added is 0.005 to 5.0.
The soymilk product in which the smell of soymilk is suppressed according to claim 1 in terms of weight%.