JP2007167008A - Method for producing soymilk and bean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing soymilk and bean curd intended for solving an environmental problem and a resource problem to satisfy health orientation, and efficiently producing soymilk and bean curd having smooth feeling in the throat and mild palate feeling without damaging protein. <P>SOLUTION: This method for producing the soymilk comprises passing boiled ground soybean juice through a micronizing device made of a screen with extrusion pressure of 10-30 MPa so as to bring an average particle diameter of 10-50 μm, and homogenizing the product with homogenizing pressure of 30-80 MPa. The method for producing the bean curd comprises adding a coagulating agent to the soymilk thus obtained. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing soy milk and tofu, more specifically, boiled cucumber is passed through a refiner, and then further refined and homogenized by a homogenizer, so that the soy milk is not produced completely. In addition, the present invention relates to a method for producing soy milk and tofu that can produce tofu.

  As is well known in the art, boiled cucumber is made by soaking raw soybean raw material by adding water with a grinder to grind it, and then boiling the raw cucumber in a kettle. In addition, this boiled rice is squeezed with a squeezer to separate the okara and obtain soy milk. Further, tofu is produced by adding a coagulant such as bittern to this soy milk. On the other hand, in recent years, a number of methods for producing soy milk and tofu that do not produce okara or reduce the amount of okara discharged due to environmental problems, resource problems, or health-oriented issues have been proposed by Patent Documents 1 to 12, etc. ing.

JP 59-59167 A JP-A-61-192257 JP-A-63-304960 JP-A-7-39336 Japanese Patent Laid-Open No. 7-5016 Japanese Patent Laid-Open No. 11-299443 JP 2000-201640 A JP 2002-345425 A JP 2003-189811 A JP2004-16120 JP-A-62-11068 JP 59-205957 A

  In these patent documents, a method is disclosed in which pulverized powder obtained by finely pulverizing raw soybeans is suspended in water to make raw cucumber, and this is boiled in a kettle to produce boiled cucumber. The boiled rice thus produced is homogenized with a homogenizer at a pressure of 10 to 30 MPa or more, or filtered to obtain soy milk.

  Patent Document 11 can be cited as a prior art document of the present invention. In this patent document 11, the molting soybeans are subjected to enzyme deactivation treatment, then subjected to two-stage grinding treatment of coarse grinding and fine grinding in the presence of warm water, and then the separated okara is further subjected to ultrafine grinding soy milk. A method of manufacturing is shown. In these grinding processes, a shear pulverizer (micrograter) is used for coarse grinding, an impact pulverizer (ultramizer) is used for fine grinding, and a colloid mill is used for ultrafine grinding. Patent Document 12 discloses that moulted soybeans are ground with a grinder while being heated with hot water and steam, and further pulverized with a hammer mill to produce boiled rice, then homogenized at a pressure of 30 to 60 MPa, A method for obtaining soy milk by separating Okara is shown.

Soy milk can also be produced by the conventional production method as described above, and tofu can be produced by adding a coagulant such as bittern to this soy milk. Furthermore, soy milk and tofu can be produced without producing okara or reducing the discharge amount. However, in the conventional manufacturing method, the time for pulverization or grinding is relatively long, and is not efficient. In the conventional manufacturing method, heat is generated when pulverizing or grinding. In addition, the treatment time and thus the heat generation time are long, which may damage the protein. When protein is damaged, it causes problems when adding a coagulant to produce tofu.
Therefore, the present invention solves environmental problems by eliminating the occurrence of okara that becomes industrial waste, solves resource problems by increasing production by producing soy milk and tofu using all soybeans, and It aims at providing the manufacturing method of soymilk and tofu which can satisfy health orientation by including the dietary fiber etc. of soybean. Specifically, the object is to provide a method for producing soy milk and tofu that can produce mild soy milk and tofu efficiently without damaging soy protein and having a good texture. .

  In order to achieve the above object, the present invention refines boiled cucumber made from whole soybean raw materials including soy fiber, hypocotyl, hull, etc. with a finer device comprising a screen, and, for example, a homogenizer or the like. Soy milk is obtained by homogenization with a homogenizer, and then a coagulant such as bittern is added to the soy milk to produce tofu.

That is, the invention described in claim 1 is a method for producing soy milk from whole soybeans, and the boiled cucumber is passed through a screen refining device at a predetermined pressure so that the average particle size is 10 to 50 μm. It is characterized by further refinement and homogenization with a homogenizer with a predetermined pressure.
The invention according to claim 2 is the manufacturing method according to claim 1, wherein 0 to 3 400 mesh screens, 1 to 4 300 mesh screens, 2 200 mesh screens, and 120 mesh screens. A miniaturization apparatus comprising a combination of two screens, two 80 mesh screens, and two 40 mesh screens is used.
The invention according to claim 3 is characterized in that, in the production method according to claim 1 or 2, boiled cucumber is passed through a micronizer with an extrusion pressure in the range of 10 to 30 MPa.
The invention according to claim 4 is characterized in that in the production method according to any one of claims 1 to 3, homogenization is performed at a homogenization pressure in the range of 30 to 80 MPa. The invention is characterized in that tofu is produced by adding a coagulant to the soy milk obtained by the production method according to any one of claims 1 to 4.

As described above, according to the present invention, the boiled cucumber manufactured by the conventional manufacturing method is refined by a refining device composed of a screen. Therefore, the transit time is 0. It is extremely short, a few seconds, and hardly generates heat. Therefore, an effect peculiar to the present invention that damage to soybean protein can be minimized is obtained. Further, since the material is miniaturized by a micronizing device composed of a screen, in other words, the particle size distribution is extremely sharp because it is made finer by passing through a screen with a certain opening.
Furthermore, since the filamentous structure that has passed vertically through the screen refiner is further refined and homogenized with a homogenizer, soy milk and tofu with a good texture can be produced.
According to the present invention, the effects as described above can be obtained, but there is no occurrence of okara which is a problem as industrial waste as a whole, and further, since all the soybean tissue is included, the production amount increases, An effect capable of producing soy milk and tofu with rich body is obtained. Moreover, the effect which can manufacture a product friendly to a body which contains many dietary fibers called a 6th nutrient and contains all the soybean isoflavones is also acquired.

  Also in the present invention, a conventional method can be used as a method for producing boiled cucumber from soybeans. In general, in tofu production, whole soybeans are soaked in water or warm water and sufficiently swollen, and then ground with a grinder while adding water to produce raw koji. Kure is manufactured. On the other hand, in soymilk production, boiled cucumber is produced in the same procedure using soybeans that have been peeled and removed to avoid heat-resistant bacteria. In the present embodiment, boiled rice produced by any of the methods described above can be applied. In addition, boiled rice obtained by a method of grinding with a grinder while directly adding water to unsoaked soybeans can also be applied.

  In the present embodiment, the boiled cucumber obtained as described above is subjected to a refining treatment so that the average particle size is 10 to 50 μm by passing through a screen which is a refining device. Then, it further refines | miniaturizes by operating a homogenizer. In the present embodiment, the miniaturization apparatus is configured by appropriately superimposing 400 mesh, 300 mesh, 200 mesh, 120 mesh, 80 mesh, and 40 mesh screens. And the soy tissue is refine | miniaturized by applying the pressure of 10-30 MPa to the boiled rice obtained as mentioned above, and making the said screen pass once from an upstream. Alternatively, it is allowed to pass in the opposite direction depending on the nature of the boiled rice and the finish of the product. Alternatively, the screen is passed through a miniaturization device in which a screen having a large mesh and a screen having a small mesh are alternately combined, for example. In any case, the time for passing through this miniaturization apparatus is as short as several seconds. Therefore, there is almost no heat generation, and an effect peculiar to this embodiment that protein damage which is a problem particularly when producing tofu can be minimized can be obtained. In addition, since a hole having a constant opening is passed, an effect that the particle size distribution is extremely sharp can be obtained.

  The combination of the screens of the miniaturization apparatus is not limited to the above embodiment, and can be variously modified. For example, by increasing the number of 300 mesh and 400 mesh screens used or by using a 500 mesh screen with a smaller mesh size, it is possible to obtain boiled rice having a smaller average particle size. When the number of screens having a large mesh is increased as described above, or when a screen such as a 500 mesh having a small mesh opening is used, the extrusion pressure increases. At higher temperatures, protein damage increases in proportion to pressure, so 1 to 4 300 mesh screens, 2 200 mesh screens, 2 120 mesh screens, and 2 80 mesh screens A combination of two 40 mesh screens and such mesh screens is effective.

  Boiled rice treated with a micronizer has about 3% of the entire structure in the form of a string that passes vertically through the screen, so it is further refined with a homogenizer to improve throat and texture. It is appropriate to do. A conventionally known homogenizer is suitable for the homogenizer. The higher the homogenization pressure, the finer the tissue, but the greater the maturation and the damage to the protein, so 30-80 MPa is appropriate. In the case where soy milk from which general okara is separated is treated at a homogenization pressure of 30 to 80 MPa, it does not coagulate even if a coagulant such as bittern is added thereafter, and tofu cannot be produced. When the soy milk (boiled cucumber) refined by the refiner is treated at a homogenization pressure of 30 to 80 MPa, good tofu can be produced. This is presumed that in the case of refined soymilk containing the whole soybean tissue, the homogenizing energy is concentrated on the soybean tissue, and in particular, the fiber tissue acts as a cushion to alleviate the damage of the soybean protein.

Example: Commercially available round soybeans were used as soybeans, immersed in water at room temperature for 12 hours, and boiled cucumbers were produced with a minister (manufactured by Mase Inc.). The boiled rice was refined with a refiner (Japan Steel Works, Ltd .: JH-C400-S) and then treated with a homogenizer (Sanmaru Machinery Co., Ltd.) to obtain soy milk.
Tofu was produced by adding natural bittern (from Okinawa) to this soy milk. The texture evaluation of soy milk and tofu was conducted by 10 panelists. In addition, a color laser microscope (manufactured by KEYENCE: VK-9500) is used for particle observation of soy milk, and a laser diffraction type particle size measuring device (manufactured by Horiba: LA-500) is used for particle size distribution measurement. It was.

  Sample 1: A combination of screens was processed by a micronizer comprising 300 mesh: 1 sheet, 200 mesh: 2 sheets, 120 mesh: 2 sheets, 80 mesh: 2 sheets, and 40 mesh: 2 sheets. The extrusion pressure was 10-14 MPa. Thereafter, the treatment pressure in the homogenizer was treated with 0, 10, 20, 30, 40, 60, 80, and 100 MPa, respectively, to obtain soy milk. Moreover, natural bittern was added to this soy milk to produce tofu. The texture evaluation is shown in Table 1 of FIG. 1 with a triangle mark for those with a slightly inferior texture, a circle mark for products at the product level, and a double circle for those with equal or higher quality. In soy milk, when the processing pressure of the homogenizer was 0 (no processing), there was no feeling of roughness, but a slight mussel feeling remained in the back of the throat, but as the processing pressure increased, the drinking comfort It became mild and the feeling of mussel behind the throat was reduced. In the evaluation of 10 panelists, it was evaluated that products having a pressure of 30 MPa or more were at the product level. In tofu, when the homogenizer treatment pressure was 0 (no treatment), all 10 people evaluated that the tofu surface had no gloss and the texture was mogomogo, and as the treatment pressure increased, The gloss of the surface has increased, and the texture has also disappeared. Evaluation equal to or higher than that of commercially available tofu was 30 to 80 MPa, and it was very creamy at 100 MPa, but there was no strength, and it was different from the texture of tofu.

  Sample 2: A combination of screens was processed in a micronizer comprising 4 meshes of 300 meshes: 2 sheets of 200 meshes: 2 sheets of 120 meshes: 2 sheets of 80 meshes: 2 sheets of 40 meshes. The extrusion pressure was 17-23 MPa. Thereafter, the treatment pressure in the homogenizer was treated with 0, 10, 20, 30, 40, 60, 80, and 100 MPa, respectively, to obtain soy milk. Moreover, natural bittern was added to this soy milk to produce tofu. The texture evaluation is shown in Table 2 of FIG. In soy milk, when the processing pressure of the homogenizer was 0 (no processing), there was no feeling of roughness, but a slight mussel feeling remained in the back of the throat, but as the processing pressure increased, the drinking comfort It became mild and the feeling of mussel behind the throat was reduced. In the evaluation of 10 panelists, it was evaluated that products having a pressure of 30 MPa or more were at the product level. In tofu, when the processing pressure of the homogenizer was O (not processed), all 10 people evaluated that the tofu surface had no gloss and the texture was mogomogo, and as the processing pressure increased, The gloss of the tofu surface has increased, and the texture has been lost. The evaluation of being equal to or higher than that of commercially available tofu was an evaluation that the pressure was 30 to 80 MPa and that the strength was insufficient at 100 MPa. The difference from Sample 1 was felt by 10 panelists, but the difference was only slight and did not affect the evaluation of soy milk and tofu.

  3, 4 and 5 show the results of color laser microscope observation of sample 2 with a homogenizer treatment pressure of 0, 10, and 40 MPa, respectively. Moreover, this particle size measurement result is shown in FIG.

It is Table 1 which shows the food texture evaluation of the sample 1 of a present Example. It is Table 2 which shows the food texture evaluation of the sample 2 of a present Example. It is a color laser micrograph when the processing pressure in a homogenizer is 0 in Sample 2 of this example. It is a color laser micrograph when the processing pressure in a homogenizer in the sample 2 of a present Example is 10 Mpa. It is a color laser micrograph when the processing pressure in a homogenizer in the sample 2 of a present Example is 40 Mpa. It is a graph which shows the particle size distribution of the sample 2 of a present Example.

Claims (5)

  In a method for producing soy milk from whole soybeans, boiled cucumber is passed through a screen refining device at a predetermined pressure, and is refined so that the average particle size is 10 to 50 μm. A method for producing soymilk, which is further refined and homogenized.   The manufacturing method according to claim 1, wherein 0 to 3 400 mesh screens, 1 to 4 300 mesh screens, 2 200 mesh screens, 2 120 mesh screens, 80 mesh screens. A soymilk production method using a micronizer comprising a combination of two screens and two 40 mesh screens.   The manufacturing method of Claim 1 or 2 WHEREIN: The manufacturing method of the soymilk which passes boiled cucumber through the refinement | miniaturization apparatus with the extrusion pressure of the range of 10-30 MPa.   The method for producing soymilk according to any one of claims 1 to 3, wherein homogenization is performed at a homogenization pressure in the range of 30 to 80 MPa.   A method for producing tofu comprising adding a coagulant to the soy milk obtained by the production method according to claim 1.

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