JP2003250477A - Soybean milk powder raw material and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean milk powder raw material having good body, without feeling a grassy smelling taste or an astringent taste, and also exhibiting a good preservation property, a method for producing the same and a food by using the same. <P>SOLUTION: This soybean milk powder raw material is obtained by heating defatted soybean milk obtained by extracting the defatted soybean with water at <100°C, in the presence of an alkaline earth metal compound, then heating at a high temperature of ≥100°C and spray-drying. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a storage-stable soymilk powder material having a rich taste and high water solubility, a method for producing the same, and a food product using the same.

[0002]

[Prior art]

[Patent Document 1] JP-A-49-462

[Patent Document 2] Japanese Patent Publication No. 3-65746

Soy milk extracted from soybeans has been used as a health ingredient in processed foods in a wide range of fields such as beverages, confectionery, bread making, desserts, fish paste products and processed meat products in order to enhance nutrition and impart functionality. Has been used. In particular, recently, many physiologically active functions such as cholesterol lowering action of soybean globulin, which is a main component of soybean protein in soymilk, have been reported, and it has become a material of great interest together with the health boom.

However, when liquid soymilk or tofu is added to solid foods such as confectionery and bread, it is difficult to adjust the water content in the confectionery / baking dough because the water content is about 90%, soybean solid content There is a limitation in the way it is used, for example, it cannot be added in a high content. In addition, when using soy milk and tofu, it is necessary to pay attention to the preservability, and there is a problem that they easily decompose.

From this point of view, it is preferable to use soymilk powder obtained by pulverizing soymilk, but the fats and oils in soybean milk (soybean oil) are polyunsaturated having two or more double bonds such as linoleic acid and linolenic acid. Since the content of fatty acids is as high as about 60% in the constituent fatty acids, there is a problem that flavor deterioration easily occurs due to oxidation and long-term storage is impossible. Regarding this problem, attempts have been made to improve soy milk by adding additives such as sugars and antioxidants (for example, vitamin C and vitamin E) (Patent Document 1), but the flavor deterioration is sufficiently caused during long-term storage. It is difficult to control. Even if the soy milk powder is packed with a nitrogen seal, or if oxygen is blocked by packing with an oxygen absorber, the flavor deteriorates immediately after opening, or the food itself to which it is added. However, the shelf life of the product will be reduced, and the value of the product will be significantly reduced. It is speculated that powdering soymilk causes more problems than oxygen in the liquid state because it increases the chances of contact with oxygen.

[0006] As a measure for solving such a problem, it is preferable to use soymilk powder prepared from defatted soybean in order to improve storability. However, when defatted soybeans are used, the storability is improved because the oil content is low, but on the contrary, the original richness of soy milk derived from oil and fat is lost, and instead the soymilk-specific blue odor and astringency are retained. It tends to stand out.
Further, in Patent Document 2, a soybean milk can be obtained by treating a soybean milk with a magnesium salt in a concentration range that does not substantially cause magnesium coagulation at a pH of 5.8 or higher, treating the soybean milk with a protease, and coagulating the soymilk. Have been described.
However, since this method is a method for obtaining a water-insoluble coagulated product, its use is limited in applications where water solubility is required when adding foods. As described above, soy milk is still difficult to be used in a wide range of food fields, and it is difficult to mix soy milk even in a high content.

[0007]

DISCLOSURE OF THE INVENTION The present invention provides a soymilk powder material which has a rich taste, does not feel a blue odor or astringency, and has good storability, a method for producing the same, and a food containing a high content thereof. Is provided.

[0008]

As a result of intensive studies to solve the above problems, the present inventors have found that defatted soybean milk obtained by extracting defatted soybean with water is dissolved in an alkaline earth metal compound in an amount of 100%. The problem was solved by heating to less than 0 ° C and then high temperature heating to 100 ° C or more, and the present invention was completed. That is, the present invention includes (A) a step of extracting defatted soybean with water, and (B) in the presence of a coagulant, at 40 ° C. or higher.
A method for producing a soymilk powder material including a step of heating to less than 00 ° C, a step of (C) heating at 100 to 160 ° C, and a step of (D) drying, and a soymilk powder material obtained thereby. The step (C) is preferably performed after the step (B). The heating in the step (B) is preferably performed after adding the coagulant. The heating time in the step (B) is preferably 10 to 90 minutes. The coagulant is preferably an alkaline earth metal compound. In the step (B), a coagulant is added in an amount of 0.1 to 0.1 per dry solid of defatted soymilk.
It is preferable to add 6.0% by weight. In step (C), the heating time is preferably 2 seconds to 2 minutes.
Furthermore, after the step (A), it is possible to include a step of adding fats and oils in which the proportion of polyunsaturated fatty acids in the constituent fatty acids is 20% or less. It is also possible to add sugars during the process. By blending the soymilk powder material, it is possible to provide foods containing soymilk in a wide range of fields. For example, it can be provided as baked confectionery, and the amount of the soymilk powder material in the dry solid content can be 5 to 40% by weight as crude protein.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below. <Step of Obtaining Defatted Soymilk> The present invention includes a step of obtaining defatted soymilk (step (A)). Defatted soymilk can be prepared using a known production method. For example, when defatted soybean obtained by defatting with a solvent such as hexane or ethanol is used, the lipid content in the defatted soybean is preferably less than 3.5% in terms of solid content by Soxhlet extraction method. Linoleic acid (18: 2) in fats and oils with high lipid content
This is because the problem of oxidative deterioration due to polyunsaturated fatty acids such as linolenic acid (18: 3) (two or more double bonds in the constituent fatty acids of fats and oils) arises. Soluble protein content (NS
I: nitrogen solubility index) is not particularly limited,
To lower the NSI more than necessary by heating the raw materials, etc.
On the contrary, it is wise to avoid it because it may affect the flavor, the quality, and the production yield.

A suitable defatted soymilk can be obtained by extracting this defatted soybean with water. As a method for extracting water, a general method can be used. For example, an aqueous medium is added to the raw material and stirred or ground to form a slurry, and the insoluble fraction (okara) is centrifuged, filtered, or the like. Skim soymilk can be obtained by separating and removing. In addition,
The extraction temperature is not particularly limited, but it is preferable to perform extraction at 5 to 98 ° C. for efficient protein extraction. Alternatively, a method may be used in which defatted soymilk is obtained by extracting whole soybean with water, and then performing a defatting operation by solvent extraction or membrane treatment after a slurry state or after removing okara.

In the present invention, as a step subsequent to the step (A), a step of heating at 40 ° C or higher and lower than 100 ° C in the presence of a coagulant (step (B)) and a step of heating at 100 to 160 ° C ((C ) Step) is essential.

<40 ° C. or higher in the presence of a coagulant 10
Step of heating at less than 0 ° C.> In the present invention, the protein and coagulant in the defatted soy milk react with each other by passing through the step (B), and it is possible to impart a rich taste which is not present in conventional defatted soy milk. The heating method is not particularly limited, and either direct heating or indirect heating can be used.

The heating temperature is preferably 40 ° C. or more and less than 100 ° C., more preferably 60 to 95 ° C., and most preferably 65 to 85 ° C. in order to impart a sufficient kokumi taste. The reason why the rich taste is imparted is not clear, but it is considered that the protein and the coagulant component uniformly react with each other by the slow heating of 40 ° C. or more and less than 100 ° C. On the other hand, if the heating temperature is 100 ° C or higher, the reaction between the protein and the coagulant component becomes non-uniform due to rapid heating, and the flavor that seems to be derived from the coagulant component is felt rather than the rich flavor, and it is charred. You will also feel the odor. If the heating temperature is lower than 40 ° C., the reaction between the protein and the coagulant component will be insufficient, and it is difficult to impart a sufficient kokumi taste.

The heating time is preferably 10 to 90 minutes, more preferably 20 to 40 minutes, and most preferably 25 to 35 minutes. This is because if the heating time is too long, a burning odor may occur, and if the heating time is too short, it is difficult to obtain a sufficient kokumi taste.

As a mode of adding and mixing the coagulant, for example, a method of diluting the coagulant in water and continuously adding and mixing it using a machine having an appropriate stirring power such as a static mixer,
Alternatively, soy milk may be stored in a tank or the like and a general method such as batch-type stirring and mixing in which a coagulant solution is added may be performed, and the method of addition and mixing is not particularly limited.

The coagulant may be added before heating, during heating, or after heating. However, in order to perform slow heating, before heating (0 ° C to less than 40 ° C). It is preferable to add and dissolve it. That is, during and after heating, local aggregation of the protein and the coagulant is likely to occur, which may lead to deterioration in quality (roughness, decrease in solubility). Therefore, in order to impart a rich taste without insolubilization, it is necessary to add a coagulant before heating, disperse well, and heat under the above preferable temperature conditions.

As the coagulant, a commonly used one may be used, and one selected from the group consisting of alkaline earth metal compounds (magnesium chloride, calcium chloride, calcium sulfate, etc.) and gluconodeltalactone. Alternatively, a combination of two or more can be used. Further, it may be a general preparation of a salt field bittern containing a large amount of an alkaline earth metal compound or other coagulant for tofu. It is preferable to use an alkaline earth metal compound that is highly effective in imparting a rich taste, and more preferably magnesium chloride.

The amount of the coagulant added is preferably 0.1 to 6.0% by weight (hereinafter, "% by weight" will be referred to as "%") with respect to the dry solid content of defatted soymilk, and 0.2. 〜4.0% is more preferable, and 1.0 ~ 2.0% is further preferable.
If the amount is less than 0.1%, the amount of the coagulant component that reacts with the protein will be small, so that the flavor of the resulting powder has a weak kokumi-imparting effect. The derived metal salt tends to have a strong taste, and the protein coagulates like a tofu by a large amount of the coagulant component and is insolubilized, which makes it difficult to use in beverages etc. which are important to be water-soluble. This is because When precipitation is a problem due to a protein coagulated and denatured by a coagulant, a step of re-dissolving it by a physical treatment such as a homogenizer may be performed.

<Step of heating at 100 to 160 ° C.> In the present invention, soybean-derived blue odor and astringency can be removed by the step (C). Unless it is heated at a high temperature of 100 ° C. or higher, a blue odor and astringency tend to remain.
As a heating method, an apparatus capable of heating at 100 ° C. or higher may be used, and an apparatus capable of sterilizing at high temperature for a short time, such as an ultra-high temperature instantaneous sterilization (UHT) apparatus is preferably used.

The heating temperature is preferably 100 to 160 ° C, more preferably 120 to 150 ° C, and 135 to 135 ° C.
Most preferred is 145 ° C. If the temperature is lower than 100 ° C, the time required to remove the soybean-derived blue odor and astringency becomes longer,
It is difficult to remove enough. On the other hand, if the heating temperature is too high, a burning odor is likely to occur even in the case of instantaneous sterilization, and the protein is likely to be heat-denatured.

The heating time is instantaneous or short, that is, 2 seconds to 2 minutes is preferable, 5 seconds to 1 minute is more preferable, and 7 seconds to 40 seconds is further preferable. This is because if the heating time is too short, it is difficult to sufficiently remove the blue odor and astringency, and if the heating time is too long, a burning odor is likely to occur, and the protein is likely to be heat-denatured.

As described above, in order for the soymilk powder material to have a sufficient rich taste and also to remove the blue odor and astringency, it is essential to go through the steps (B) and (C). Is. Without the step (B), a sufficient richness is not imparted to the defatted soymilk, and without the step (C), it is difficult to remove the blue odor and astringency. The steps (B) and (C) may be performed in any order, and both steps may be divided into a plurality of pieces and combined, but it is particularly preferable to carry out the step (B) first. Even if the high temperature instant or short time heating in the step (C) is not as long as the heating for a long time, the protein is likely to undergo thermal denaturation. Therefore, if the step (C) is carried out first, the reaction with the coagulant component may occur. This is because there is a possibility of non-uniformity. Further, in manufacturing, heating at high temperature before drying is useful for suppressing the growth of microorganisms.

<Drying Step> After the steps (B) and (C),
The desired soymilk powder material is obtained by passing through the drying step (step D). As a drying means, generally used methods such as spray drying and freeze drying can be used.

The soymilk powder material obtained by the above method has a rich taste, has no blue odor and astringency, has high water solubility, and has the property of not easily deteriorating in flavor even after long-term storage. Further, in order to make the soymilk powder material obtained as described above easier to handle, the following method can be used.

<Addition of oil and fat having high storage stability> During the process of producing the soymilk powder material of the present invention, by adding the oil and fat which is stable in storage, milky taste is imparted in addition to further rich taste, and good Since the storability is also maintained, it can be used in a wider range of applications. As the storage-stable fats and oils, fats and fats with a small proportion of polyunsaturated fatty acids such as linoleic acid, linolenic acid, and docosahexaenoic acid in the constituent fatty acids can be used.
It is preferably 0% or less, and particularly preferably 15% or less. Examples of oils and fats in which the proportion of polyunsaturated fatty acids in the constituent fatty acids is 20% or less include palm oil, coconut oil, palm kernel oil, olive oil, high oleic sunflower oil, milk fat, coconut virgin oil, hydrogenated oils. (Hardened rapeseed oil, hardened cotton seed oil, hardened soybean oil, hardened coconut oil, hardened fish oil, etc.) and the like. On the other hand, when oils and fats exceeding 20% such as soybean oil, corn oil, rapeseed oil, rice oil, safflower oil, cottonseed oil, and fish oil are used, the quality is likely to deteriorate due to oxidative deterioration due to oxygen in the air.

As a method for adding the oil or fat, it may be added in any one step or two or more steps after the step (A), that is, after the steps (B) to (D) or the step (D) is completed. Before the drying in the step (D), if homogenization treatment is performed using a homogenizer or the like after addition of oil and fat, the emulsifiability is more excellent and the quality is stable. Further, after the drying in the step (D), if it is difficult to mix with the liquid oil and fat, the powder oil and fat may be mixed with the powder. Most preferably, it is added in the step (B). This is because it is easier to add the coagulant at the same time in manufacturing. The amount of fats and oils to be added is not particularly limited and can be adjusted depending on the strength of taste, but is preferably 2 to 30% by weight, more preferably 7 to 20% by weight based on the soymilk solids content. .

<Addition of saccharides> During the production process of the soymilk powder material of the present invention, saccharides are added to suppress powdering and mamako when mixed and dissolved in various foods,
It can be easily dispersed in water. The saccharides used at that time are monosaccharides (glucose, fructose, etc.), oligosaccharides (sucrose, maltose, lactose, trehalose, etc.), various dextrins, starch syrup, oligosaccharides (milk fructose oligosaccharides, soybean oligosaccharides, Fructooligosaccharides), sugar alcohols (erythritol, maltitol, lactitol, xylitol,
Various reduced starch syrups, etc.), polysaccharides (various starches, celluloses, thickening polysaccharides, etc.) and the like can be used alone or in combination. The amount of saccharide added is preferably 0.5 to 5% by weight, and 1 to 4% by weight, based on the solid content of the obtained soymilk powder.
Is more preferable.

The methods of adding saccharides include (A) to (D)
Any one step or two of the steps or (D) after completion of the step
It may be added in the above steps. After the drying in the step (D), the powder is mixed, or the soybean milk powder material is fluidized in a fluidized bed by using a fluid dryer or the like (for example, a flow coater) to disperse and dissolve the sugar in water. By spraying, adsorbing, and further drying, it is possible to handle without degrading workability such as dusting and easy dispersion in a solution.

Conventionally, the addition of soybean material to food has been carried out by adding isolated soybean protein (generally defatted soybean milk to an acid such as hydrochloric acid for isoelectric point precipitation, centrifuging, neutralizing the precipitated curd, and spray drying. Is obtained, and a technique of adding an alkaline earth metal compound during the production is also disclosed (JP-A-8-187052). Soy protein isolate has excellent nutritional properties, solubility and functionality, and is used in various food products. The above-mentioned high-protein baked confectionery can also be produced by using isolated soybean protein, but the soymilk powder material of the present invention has a richer flavor, is less likely to have a blue odor and astringency, and can be used in a wider range of applications. It is possible.

<Use in Foods> The soymilk powder material obtained by the above method is not only a material for simply strengthening nutrition, but also reduces the blue odor and astringency that are often avoided, and is derived from soybean. It is a material that has a distinctive richness and deliciousness that is enhanced by the flavor of tofu and soy milk. Needless to say, the flavor does not deteriorate even after long-term storage. Therefore, confectionery, bread, seafood products,
It can be easily blended as a raw material for a wide range of food products such as processed meat products, prepared foods, beverages, and mixed powder with wheat flour.

As a good embodiment of the food containing the soymilk powder material of the present invention as a main raw material, a high protein baked confectionery such as a protein bar for the purpose of quantitative intake of soybean protein and ease of eating can be mentioned. Soybean globulin, which is the main component of soybean protein (Enzyme-linked immunosorbent assay (ELISA), which is used as a method for quantifying soybean globulin in foods for specified health uses (edited by Japan Health and Nutrition Food Association: Foods for specified health uses) It can be measured according to the test manual, 299-366, 1999.)) is considered to be the main agent exhibiting serum cholesterol lowering action, and may be used for health functional foods such as foods for specified health uses. However, because soybean globulin is mixed with dough such as baked confectionery, and if it is baked for a long time to remove the moisture in the dough, it will be heat-denatured,
The content of crude protein in the product tends to decrease to less than 70%, which is an obstacle to the production of baked confectionery containing an effective amount of globulin.

Therefore, in order to prevent the globulins from being heat-denatured, it is an issue to bake so that the water content in the dough is quickly removed, but raw starches such as wheat flour cause the prolongation of the baking time. Therefore, the following is a soymilk powder material of the present invention as a main raw material, does not contain raw starch such as wheat flour, it is possible to remove water in the dough in a short time, suppress denaturation of globulin, and crude protein content. An example of production of a high-protein baked confectionery having an extremely good flavor and having a globulin content of 70% or more is shown below.

The soymilk powder material of the present invention is added as a main raw material to which a flavoring agent is added, and water is added to and mixed with the homogenized mix, and the obtained dough is molded and mildly baked to suppress denaturation of globulin. In addition, it is possible to produce a high-protein baked confectionery which has excellent flavor.

The soy milk powder material can be added to baked confectionery in an amount of 5 to 40%, preferably 10 to 40% as a crude protein mass. At this time, as soybean globulin,
When the content of the crude protein is 70 to 100%, 3.
It is possible to add 5 to 40%, preferably 7.0 to 40%. If the blending amount as the crude protein mass exceeds 40%, it becomes difficult to mold the dough.

As the flavoring agent, the sugars listed above, milk components (whole milk powder, skim milk powder, whey powder, separated milk protein, milk protein concentrate, cheese powder, etc.), egg components (egg yolk, egg white), Vegetable powder (vegetable powder such as pumpkin powder, corn powder, fruit juice powder such as orange juice powder, matcha powder, cacao powder, etc.), chocolate powder, spice powder (curry powder, etc.), various seasonings such as salt, etc. For example, the amount of a good flavoring agent as a food that is easy to eat can be arbitrarily determined according to preference.

In addition, from the viewpoint of nutrition, optional additives such as calcium materials (egg shell calcium, milk-derived calcium, organic acid calcium, calcium carbonate, etc.), in order to promote absorption of calcium or to increase the nutritional value of calcium. , Casein phosphopeptides, vitamin D, magnesium source, gluconic acid, gluconic acid derivative, tea extract, herb extract, isoflavones, oligosaccharides, dietary fiber, minerals, etc. The mixing ratio can be set according to the value.

Further, oil and fat components such as powdered oil and fat, spices,
Flavors, starches, thickeners and the like can also be included. However, raw starch such as wheat flour generally needs to be heated for a long time or at a high temperature, which causes a decrease in soybean globulin, so that it is preferably not added.

The water content in the dough is preferably such that it can be molded. If the water content is high, it becomes difficult to carry out light calcination that can suppress the decrease in globulin content. If the water content is too low, molding becomes difficult. The appropriate water content can be determined by the water content of the flavoring agent, the type and amount of the powder raw material, and the level of hygroscopicity.

The baking can be completed more lightly than the dough containing raw starch such as wheat flour. For example, the baking temperature is 110 to 130 ° C. for about 2 to 15 minutes, and optimally 120 ° C. for 5 minutes. It is preferable to carry out the process in a moderate degree.

The high-protein baked confectionery thus obtained is 3.5 to 40% as soybean globulin in the baked confectionery (the amount of soybean globulin to the crude protein content in the product is 70%).
The above is included, and it has an extremely good flavor without feeling any blue odor or astringency, and is ideal for application to high protein nutrition foods such as protein bars and foods for specified health uses that have a lowering effect on serum cholesterol. Is.

[0041]

EXAMPLES Examples will be described below. In the following, "%" means "% by weight" unless otherwise specified. <Example 1> Defatted soybean flakes (NSI 88) (Fuji Oil Co., Ltd.)
(Manufactured by Co., Ltd.) to 1 part by weight (hereinafter referred to as "part")
10 parts of warm water at 50 ° C was added, and the slurry solution obtained by stirring and extracting under conditions of pH 7.0 was centrifuged at 1300 G for 10 minutes with a centrifuge to remove insoluble components (okara), and defatted soy milk (solid Min). Magnesium chloride (food additive manufactured by Kishida Chemical Co., Ltd.) was added to this soy milk at a dry solid weight ratio of 2.0%.
After the addition, the mixture was stirred and mixed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), heated to 65 ° C., and held for 30 minutes ((B) step). Then, ultra-high temperature instant sterilization (hereinafter referred to as "U
Enter "HT". ) (135 ° C., 30 seconds) ((C) step) and spray-dried with a spray dryer (manufactured by Okawara Kakohki Co., Ltd.) to obtain 0.75 part of a soymilk powder material. 62.8% of crude protein and 0 of lipid in the dry solid content of the obtained soymilk powder material.
2% and ash content was 8.1%. 30 soy milk powder material obtained
It was stored in a thermostat at 30 ° C for 30 days, and the flavor was confirmed.

<Examples 2 and 3> In Example 1, (B)
0.75 parts of a soymilk powder material was obtained in the same manner as in Example 1 except that the steps were carried out at 40 ° C and 98 ° C.

<Examples 4 to 5> In Example 1, (C)
0.75 parts of a soymilk powder material was obtained in the same manner as in Example 1 except that the steps were performed at 100 ° C and 160 ° C.

<Examples 6 to 7> In Example 1, instead of magnesium chloride as the coagulant, calcium chloride (CaCl
₂ ) or 0.75 parts of a soymilk powder material was obtained in the same manner as in Example 1 except that it was prepared using calcium sulfate (CaSO ₄ ).

Comparative Example 1 Magnesium chloride was added to the defatted soymilk obtained in the same manner as in Example 1 at a dry solid weight ratio of 2.0%, followed by stirring and mixing with a homomixer, and then in Example 1. Without performing the heat treatment at 65 ℃ for 30 minutes, UH
T treatment (135 ° C., 30 seconds) was performed ((C) step), and then spray drying was performed in the same manner to obtain 0.75 part of a soymilk powder material.

Comparative Example 2 Magnesium chloride was added to the defatted soybean milk obtained by the same method as in Example 1 at a dry solid weight ratio of 2.0%, followed by stirring and mixing with a homomixer, and then in Example 1. Performed ultra-high temperature short-time sterilization (135 ° C, 30 seconds extended to 10 minutes) without performing heat treatment at 65 ° C for 30 minutes ((C)
Process), and then spray-drying the soymilk powder material to 0.75
I got a copy.

Comparative Example 3 Magnesium chloride was added to the defatted soymilk obtained by the same method as in Example 1 at a dry solid weight ratio of 2.0%, and the mixture was heated to 65 ° C. while stirring and mixing with a homomixer. Warm and hold for 30 minutes ((B)
Process). Thereafter, without performing the UHT treatment carried out in Example 1, thereafter, spray drying was performed in the same manner to obtain 0.75 part of a soymilk powder material.

Comparative Example 4 Magnesium chloride was added to the defatted soymilk obtained in the same manner as in Example 1 in an amount of 2.0% by weight of dry solid content, and the mixture was stirred and mixed with a homomixer and then subjected to UHT treatment. (105 ° C., 30 minutes) (step (B)), further UHT treatment (135 ° C., 30 seconds) (step (C)), and then spray drying in the same manner to obtain 0.75 part of a soymilk powder material.

<Test Example 1> The soymilk powder materials obtained in Example 1 and Comparative Examples 1 to 4 were evaluated for flavor by 20 panelists. The results are shown in Table 1. As a result of the evaluation, it was a result that Example 1 had an excellent taste with a rich taste and no blue odor or astringency. On the other hand, Comparative Example 1 did not have a full-bodied taste, and tended to have less blue odor and astringency than Example 1. In Comparative Example 2, the heating time in the step (C) was set longer than that in Comparative Example 1, but the rich taste was not improved, and the blue odor and astringency were not significantly improved. On the contrary, a burning odor was generated due to heating for a long time. In Comparative Example 3, a good evaluation could not be obtained, probably due to the strong blue odor and astringency although it had a rich taste. In Comparative Example 4, the partly rough texture of the tongue and the taste of magnesium salt were strongly felt, probably because the reaction between the magnesium chloride and the protein became non-uniform, and a good evaluation in terms of kokumi was not obtained. From the above, it was found that it is important to perform the steps (B) and (C) under appropriate heating conditions in order to bring out the rich taste and to remove the blue odor and astringency.

[0050]

[Table 1]

Comparative Example 5 Skim milk was obtained in the same manner as in Example 1. Next, add N / 2 normal hydrochloric acid to this soymilk to adjust the pH.
After isoelectric point treatment at 4.5, centrifuge the precipitated card to remove NaO.
The H solution was adjusted to pH 7.0 to prepare a neutralization solution. To this solution was added magnesium chloride at a dry weight ratio of 2.0%, the temperature was raised to 65 ° C. as in Example 1, holding was performed for 30 minutes, and then UHT treatment (135 ° C., 30 seconds) was performed. Spray-drying was performed to obtain a separated soybean protein powder containing magnesium. This isolated soybean protein powder also had a rich taste like the soybean milk powder material of Example 1 and was hard to feel a blue odor or astringency, but the isolated soybean protein powder has undergone an acid precipitation step. ,
The soymilk powder material of Example 1 had a more natural soybean flavor.

<Comparative Example 6> Example 1 using full-fat soymilk as a raw material.
A full-fat soymilk powder material was obtained in the same manner as. However, compared to the soymilk powder material of Example 1, a change in flavor over time was observed, and
When stored at 30 ℃ for 30 days, the odor of lipids deteriorated considerably, and the quality was not enough to withstand normal temperature distribution.

<Test Example 2> The amount of the coagulant (magnesium chloride) added to the defatted soymilk obtained in the same manner as in Example 1 was examined. The amount added is 0% to 9. based on the dry solid content of soymilk.
A powdery soymilk powder material was obtained in the same manner as in Example 1 except that the content was 0%. With respect to the obtained soymilk powder material, 20 panelists evaluated the flavor and confirmed the occurrence of precipitation. The results are shown in Table 2. As a result, addition of magnesium chloride tended to impart a rich taste. On the other hand, when the amount of magnesium chloride added exceeded 6%, an astringent taste due to the metal salt tended to appear, and precipitation due to protein coagulation was observed. From the above, the most suitable amount of magnesium chloride added was 1-2%.

[0054]

[Table 2] ───────────────────────────────────                  T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 ─────────────────────────────────── (Addition amount:%)   Soymilk solid content 0 0.1 0.2 1.0 2.0 4.0 6.0 9.0 ─────────────────────────────────── (Flavor)   Rich taste 0 people 10 people 16 people 19 people 19 people 19 people 18 people 18 people   No taste 18 people 18 people 18 people 18 people 18 people 18 people 14 people 10 people (sediment)   Presence of precipitation No No No No No No No Yes Yes Yes ───────────────────────────────────   Overall evaluation × △ ○ ◎ ◎ ◎ ○ △ △ ───────────────────────────────────   * Comprehensive evaluation: ◎ Very good, ○ Good, △ Fair, × Bad

Example 8 A solution obtained in the same manner as in Example 1 (step (B)) was added with refined palm oil (Fuji Oil Co., Ltd.).
(Manufactured) (Proportion of polyunsaturated fatty acids in the constituent fatty acids: about 10
%) To the soymilk solids content and add a homogenizer (AP
(Manufactured by V Co., Ltd.) at a pressure of 150 kg / cm ^{2 and then} subjected to high-temperature instant sterilization treatment (135 ° C., 30 seconds) ((C) step), and then spray-dried in the same manner to obtain a fat and oil-added soymilk powder material. It was

Comparative Example 7 Soybean white squeezing oil (manufactured by Fuji Oil Co., Ltd.) (ratio of polyunsaturated fatty acids in constituent fatty acids: about 61%) was used in place of soymilk solids instead of refined palm oil. Add 10%,
After homogenizing with a homogenizer (manufactured by APV Co., Ltd.) at 150 kg / cm ² pressure, high-temperature instant sterilization treatment (135 ° C., 30 seconds) ((C) step), and then spray drying in the same manner, soybean milk powder material with added oil and fat Got

<Test Example 3> The oil and fat-added soymilk powder materials obtained in Example 8 and Comparative Example 7 were stored in a thermostat at 30 ° C. for 30 days, and the 5% aqueous solution was used by 20 panelists. The flavor was evaluated and compared with Example 1. The results are shown in Table 3.
Shown in. In Example 8 in which palm oil was added, storage stability was high and milky taste was felt in addition to the rich taste. On the other hand, in the case of Comparative Example 7 in which soybean white squeezing oil was added, the flavor was equivalent to palm oil, but the oxidative deterioration odor after storage was strong.

[0058]

[Table 3] ─────────────────────────────                   Example 8 Comparative Example 7 Example 1   Types of fats and oils Palm oil added Soybean oil not added ───────────────────────────── (Immediately after manufacturing)   Rich taste 19 people 19 people 19 people   Milky 17 people 16 people 3 people (After saving)   Deterioration odor 2 people 15 people 1 person ─────────────────────────────

Example 9 A soymilk powder material was obtained in the same manner as in Example 1. 30 g of dextrin "Amicol 6H" (manufactured by Nitto Kagaku Co., Ltd.) was mixed with 100 g of hot water at 70 ° C with stirring using a homomixer to prepare a sugar solution. Using a flow coater (manufactured by Okawara Seisakusho Co., Ltd.), 1 kg of soymilk powder material was sprayed with this sugar solution as a binder solution to obtain 900 g of soymilk powder material having dextrin adhered to the surface. 10 g each of the obtained soymilk powder material and the soymilk powder material of Example 1
The dispersibility when dispersed in 500 g of cold water at ℃ using a propeller stirrer was compared. As a result, the soymilk powder material to which the dextrin was attached did not form lumps, and the dispersibility was extremely good. On the other hand, although the soymilk powder material of Example 1 was completely dispersed in the end, the soymilk powder material was liable to be in the state of mash (powder would be on the lump), and it took time to disperse.

<Example 10> An example of application of the soymilk powder material obtained in Example 1 to food will be described. Dextrin "TK-16" was added to 330 parts by weight of the soymilk powder material obtained in Example 1.
80 parts (manufactured by Matsutani Chemical Co., Ltd.) and 1 part vitamin mixed preparation "Vitamin Mix DR200" (manufactured by Riken Vitamin Co.)
Eggshell calcium "Cal Hope" (Kewpie Corp.) 15
100 parts of vegetable oil "Permel 26" (manufactured by Fuji Oil Co., Ltd.) was gradually added and mixed to prepare 526 parts of homogenized mixed powder. Next, 80 parts of white sucrose, reduced starch syrup "Amalty Syrup" (manufactured by Towa Kasei Co., Ltd.) 155
Part, honey 130 parts in a bowl, then after adding 8 parts of dried egg white (manufactured by Kewpie Co., Ltd.) and 40 parts of water in this order,
413 parts of meringue with air bubbles were quickly prepared by high-speed stirring with a whipper (Kenmix Eye Copro KM600, manufactured by Aikosha Seisakusho Co., Ltd.). At this time, the specific gravity of the meringue was 0.45 g / cc. To this meringue, 50 parts of lemon paste (sold by Narisuka Corporation) and 11 parts of lemon fragrance (sold by San-Ei Gen FFI Co., Ltd.) were added and homogenized. To 474 g of this frothed fruit paste, 526 parts of the above mixed powder was added, and mixing and stirring were performed at a low speed, and the obtained dough was molded and cut into a thickness of 10 mm, a width of 15 mm, and a length of 50 mm. This was dried and baked at 120 ° C. for 12 minutes to prepare a kneaded confectionery.

The resulting baked confectionery contained 21% soybean crude protein in dry solids and 17% soybean globulin, and the ratio of soybean globulin to crude protein was
It was 81%. The baked confectionery thus obtained had a high nutritive value and was extremely delicious with no blue odor or astringency.

[0062]

EFFECTS OF THE INVENTION By using the production method of the present invention, the soybean milk powder material has a unique richness which is not promoted by the conventional soymilk powder material, and the flavor of soybean original tofu or soymilk is promoted. It has become possible to obtain a soymilk powder material that does not have a blue odor or astringency derived from soybeans. Further, even if it is made into a dry powder, it can be stored for a long period of time without impairing the flavor due to the oxidative deterioration of the oil or fat. In addition, by adding fats and oils with high storage stability before drying and homogenizing and drying, it became possible to obtain a product that has a rich taste and milky taste and can be stored for a long time. The soymilk powder material of the present invention enables the use of a high content in a wider range of food fields than conventional soymilk and isolated soybean protein.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yuko Katsumaru             1 Sumiyoshi-cho, Izumisano-shi, Osaka Fuji Oil Co., Ltd.             Ceremony company Hannan office F-term (reference) 4B014 GG06                 4B020 LB18 LC07 LG03 LG05 LK02                       LK04 LP03 LP20

Claims (13)

[Claims] 1. A method for producing a soymilk powder material, comprising a step of obtaining defatted soymilk (step (A)) and a step of drying (step (D)), after the step (A) and before the step (D), A method for producing a soymilk powder material, comprising a step of heating at 40 ° C or higher and lower than 100 ° C in the presence of a coagulant ((B) step) and a step of heating at 100 to 160 ° C ((C) step). . 2. The method for producing a soymilk powder material according to claim 1, wherein the step (C) is performed after the step (B). 3. The method for producing a soymilk powder raw material according to claim 1, wherein the heating in the step (B) is performed after adding a coagulant. 4. The heating time in the step (B) is 10 to 90.
The method for producing a soymilk powder material according to any one of claims 1 to 3, which is a minute. 5. The method for producing a soymilk powder material according to any one of claims 1 to 4, wherein the coagulant is an alkaline earth metal compound. 6. The method for producing a soybean milk powder raw material according to claim 1, wherein in the step (B), a coagulant is added in an amount of 0.1 to 6.0% by weight based on the dry solid content of the defatted soybean milk. . 7. A heating time of 2 seconds to 2 in the step (C).
The method for producing a soymilk powder material according to any one of claims 1 to 6, wherein the method is for minutes. 8. The soymilk powder raw material according to claim 1, further comprising a step of adding an oil or fat containing 20% or less of polyunsaturated fatty acids in the constituent fatty acids after the step (A). Manufacturing method. 9. The method for producing a soymilk powder raw material according to claim 1, wherein sugar is added. 10. A soymilk powder material obtained by the method according to any one of claims 1 to 9. 11. A food containing the soymilk powder material according to claim 10. 12. The food according to claim 11, wherein the food is baked goods. 13. The food according to claim 11 or 12, wherein the content of the soymilk powder material in the dry solid content is 5 to 40% by weight as crude protein.