JP2011147394A - Method for producing soymilk - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing soymilk for effectively obtaining soymilk decreased in fat by putting into a high-speed centrifugal separator, a soybean raw material liquid before operation of removing an insoluble component such as bean-curd refuse component, like raw ground macerated soybean obtained by adding water to soybeans followed by grinding or crushing, boiled ground macerated soybean obtained by heat processing the raw ground macerated soybean, raw powder soymilk obtained by dissolving soybean powder in water, or heated powder soymilk obtained by heating the raw powder soymilk, and herewith, effectively separating fat as floating component followed by separating and collecting remaining soymilk in the stage. <P>SOLUTION: This method for producing the soymilk includes putting into a high-speed centrifugal separator, a soybean raw material liquid before operation of removing insoluble component such as bean-curd refuse component, effectively separating fat as floating component, and separating and collecting remaining soymilk as soymilk decreased in fat. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a method for producing soy milk, which can obtain soy milk with reduced fat.
More specifically, the raw koji obtained by pulverizing or crushing the soybeans after hydration, boiled koji obtained by heat-treating the soybeans, the raw powdered soymilk in which the soybean powder is dissolved in water, and the heated powdered soymilk in which it is heated The soy raw material liquid before removing insoluble components such as okara components is subjected to a high-speed centrifuge, thereby efficiently separating fat as a floating component, and separating and collecting the remaining soy milk at that stage, The present invention relates to a method for producing soymilk in which reduced soymilk is efficiently obtained.

In recent years, consumer interest in food functionality has increased, and the various health functions of soy have become widely known. The main functional components of soybean include soybean protein, isoflavone, lecithin, saponin, soybean oil, etc. Of which soybean oil contains polyunsaturated fatty acids such as linoleic acid and linolenic acid, and does not contain cholesterol. Therefore, the evaluation has been established as an oil that is healthier than animal oil.

In addition, soy milk and tofu have the image of diet food, but if you eat more of them, the calorie intake will increase accordingly.
For example, according to the 5th amendment Japanese food standard ingredient table, the energy of ordinary milk is 67 kcal per 100 g and the lipid content is 3.8 g per 100 g. In 3.1 g of cotton tofu, the energy is 72 kcal and the lipid content is 4.2 g.
Therefore, when trying to consume a large amount of soy protein with soy milk or tofu, naturally, a large amount of lipid is also consumed, and as a result, a large amount of energy (so-called calories) is consumed.

Recently, calorie-off products have been developed in various food fields, and they are gaining popularity. In the field of soy milk and tofu, it is necessary to develop products that respond to consumers' desire to reduce calorie intake. It has become.
In general, in order to develop foods with reduced calories, it is necessary to reduce any of the carbohydrate, protein, and lipid components that are the source of energy.
Even in the case of processed foods made by combining various food ingredients, methods such as reducing the proportion of sugar and oil from conventional recipes or replacing sugar with low-calorie oligosaccharides or other non-calorie sweet ingredients are adopted. Has been.

However, for natural products such as milk, the method of reducing the calories by separating and reducing the fat content in the components contained therein is actually used. Of course, skim milk powder and separated milk protein are of course used. Although dairy products with reduced fats have been manufactured by utilizing the dairy products, the dairy products obtained in this way are dairy products that are qualitatively different from the general manufactured milk. There was a reality.

In the case of soymilk, soymilk produced by adding only water to soybean is a product close to nature, and the result is that the fat originally contained in soybean remains as it is.
In order to reduce calories from the soymilk, the most practical method is to reduce fat by the same method as milk. In addition, as with milk, a method using defatted soybeans or separated soybean protein is also conceivable, but in any case, the actual situation is that soy milk obtained is not widely used in the world due to the large quality gap.

JP-A-7-27485 WO2002 / 026788

Journal of the Japan Food Industry Association, Vol. 19, No. 12, 580-584 (1972)

In the case of milk, generally, using a dedicated centrifuge such as a cream separator, fat content is separated into a so-called light liquid side as a cream layer, and low fat milk is separated into a heavy liquid side. Thus, in milk, since the light liquid side (cream) and the heavy liquid side (low fat milk) are separated under relatively weak centrifugal conditions, it is relatively easy to separate and collect the low fat milk.

On the other hand, even in the case of soymilk, methods for fractionating components such as proteins and fats by applying soymilk to a high-speed centrifuge or ultracentrifuge have been performed (Patent Documents 1 and 2 and Non-Patent Document 1). . For example, Patent Document 1 uses a centrifugal separation method as a means for fractionating and measuring proteins, and Patent Document 2 uses a centrifugal separation method as a means for separating an oil body in soy milk.
However, as described in Non-Patent Document 1, in soy milk, the emulsified state is very stable, and thus strong centrifugal conditions are required to separate fat (cream layer). Therefore, in Patent Documents 1 and 2, soy milk is centrifuged under strong centrifugal conditions based on such knowledge to separate necessary components for separation. As described above, it is known that soy milk can also be separated by centrifugal separation in the same manner as milk. However, since the emulsified state of soy milk is more stable than milk, the separation efficiency for separating fat is high. Poorness has been a challenge in developing fat reduction products in the soy milk and tofu industries.

  In order to solve the above-mentioned problems, the present inventors have intensively studied a method capable of efficiently producing soy milk with reduced fat. As a result, the raw koji obtained by pulverizing or crushing soybeans and then heat-treating it. Boil the raw soybean liquid before removing insoluble components such as okara ingredients such as boiled sushi, raw powdered soymilk in which soybean powder is dissolved in water, and heated powdered soymilk in which it is heated. Thus, it has been found that fat can be easily separated as a floating component, and that the separation efficiency of fat is significantly improved compared to the conventional method in which soy milk after removal of insoluble components such as okara components is applied to a centrifuge. It came to complete.

That is, the invention according to claim 1 is a method in which the soybean raw material liquid before removing insoluble components such as okara components is subjected to a high-speed centrifuge to efficiently separate fat as a floating component, and the remaining soy milk is reduced in fat reduced soy milk. It is the manufacturing method of the soymilk characterized by separating and collecting as follows.

Further, the invention according to claim 2 is that the soybean raw material solution is raw koji obtained by pulverizing or crushing soybeans after being added, or boiled koji obtained by heat-treating the raw koji, or by dispersing and dissolving soybean powder in water. 2. The method for producing soymilk according to claim 1, wherein the soymilk is either raw powdered soymilk or heated powdered soymilk obtained by heat-treating the raw powdered soymilk.

Furthermore, the invention according to claim 3 is characterized in that the soybean powder is either a powder obtained by pulverizing soybean or a pulverized processed powder of soybean treated so as to be easily dispersed and dissolved in water. It is the manufacturing method of the soymilk of Claim 1 or Claim 2.

The method for producing soymilk of the present invention achieves the effect that the fat can be efficiently separated and the soymilk with reduced fat can be efficiently obtained only through a simple centrifugation step.
In conventional soymilk technology, fat-reduced soymilk, which has not been put to practical use due to poor fat separation efficiency, can be produced efficiently according to the present invention. The effect of being able to meet the expectations of the person is also achieved.

Embodiments of the present invention will be described below, but these are exemplarily shown, and it goes without saying that various modifications are possible without departing from the technical idea of the present invention.
In general, soymilk is produced as described below. That is, soybeans as raw materials are immersed in water overnight, and after adding water, they are ground or crushed to obtain “Ikugo”. In some cases, a method is also employed in which soybean is moulted and hydrated without being immersed in water and ground or crushed.

This raw Kure is heated to 80 ° C. to 120 ° C. to obtain “boiled Kure”, further solid-liquid separated (generally referred to as “squeezed”), and then removed to obtain soy milk. In order to obtain soy milk by squeezing the boiled rice after heating in this way, this method is called the “heating squeezing method”.
On the other hand, the method of obtaining soy milk from which components have been removed after solid-liquid separation of raw kure as it is and then heating it is called the “raw squeezing method”.

In general, the former “heating squeezing method” is used by paying attention to the rapid deactivation of endogenous enzymes involved in oxidation such as lipoxygenase which leads to generation of unpleasant odor.
Furthermore, with the recent progress in soybean powdering technology, soy milk, tofu, etc. are partially produced using soybean powder as a raw material. In this case, soybean powder mainly made from molted soybeans is used, and soy milk, tofu, etc. can be produced without separation from okara. In particular, due to the development of a fine pulverizer and the like, even when powder is used, problems of discomfort such as a rough feeling, which has been a problem in the past, have been remarkably improved.

The soybean raw material used in the present invention is not particularly limited as long as it is a raw material capable of producing soy milk such as whole grain soybeans, moulted soybeans, moulted and hypocotyled soybeans. Moreover, it can use arbitrarily regardless of domestic soybean and foreign soybean, and these mixtures may be sufficient.

In the present invention, the term “soybean raw material liquid” refers to raw kure obtained by grinding or crushing soybeans after addition, further boiled koji obtained by heat-treating them, or soybean powder obtained by pulverizing soybeans in water. It refers to either raw powder soymilk that has been dispersed and dissolved, or heated powder soymilk that has been heat-treated.

In the present invention, the term “soybean powder” refers to a powder obtained by finely pulverizing soybean or a finely pulverized processed powder of soybean treated so as to be easily dispersed and dissolved in water. Specifically, in addition to powder obtained by simply pulverizing soybeans, powder pulverized so as to have a particle size of several tens of μm or less, or powder produced by minimizing leaching of fats and oils during pulverization, frozen It refers to pulverized powder, powder containing other food materials and food additives to enhance solubility.

The soybean powder used in the present invention may be a commercially available soybean powder, or may be a soybean powder that is home-grown using a pulverizer, in order to minimize the burden on the centrifuge. Is preferably a soybean powder devised so as to be finely dispersed and easily dissolved.

The high-speed centrifuge used in the present invention may be a batch type or a continuous type, but a continuous type centrifuge is preferable for mass production.
A continuous centrifuge called a screw decanter may be used for okara separation, but the current separation machine cannot separate and collect fat from the viewpoint of a two-phase separation type device structure and centrifugal capacity. Therefore, utilization of a three-phase separation type high-speed centrifuge or its improved machine can be considered.

As a condition for preparing the soybean raw material liquid, considering that the burden on the centrifuge is less when the amount from the side of the centrifuge is as small as possible, for example, the use of moulted soybean as a raw material, and grinding / It is conceivable to make the degree of crushing as fine as possible.
In addition, when dispersing and dissolving soybean powder in water, it may be devised to increase the solubility by a method such as slightly raising the pH.

The conditions for subjecting the soy material solution to the centrifuge will vary depending on the desired quality of the reduced-fat soy milk after separation. That is, the centrifugal acceleration is preferably 3500 × g or more, and the higher the centrifugal acceleration, the higher the fat separation efficiency.
The temperature of the soybean raw material liquid is not particularly limited as long as the raw material liquid can be kept in a liquid state, but it is not necessary to lower the temperature.

In the case of soy milk after okara separation, the higher the temperature during centrifugation, the easier it is to separate fat, but in the case of the soybean raw material liquid in the present invention, the difference in the separation efficiency of fat due to temperature is not large. Depending on the type of soy raw material liquid to be used and the desired quality of the reduced-fat soy milk, the optimum conditions are selected and adjusted in the balance between the fat separation efficiency and the energy efficiency. However, when using a soybean raw material solution prior to heating, such as uncooked rice, the oxidation-related enzymes such as lipoxygenase are not inactivated, and thus control thereof is necessary.

As described above, in the case of milk, fat (cream) and low-fat milk can be separated under relatively weak centrifugal conditions. However, when separating fat (cream) and fat-reduced soy milk from soy milk, strong centrifugal conditions are required. . The reason is considered that soy milk is in a more stable emulsified state than milk.

In the present invention, since the soy milk before the removal of insoluble components such as okara components is used as the soybean raw material liquid, the separation efficiency of fat is improved. The reason for this is that the solubilized state of soymilk is insufficient at the stage before removing insoluble components such as okara components, and so-called homogenization effect occurs in the squeezing step for separating okara, which further stabilizes the emulsified state. Therefore, the separation efficiency of fat is reduced after okara separation.

According to the present invention, raw koji before removing insoluble components such as okara, boiled koji obtained by heat-treating it, or raw powdered soymilk, or heated powdered soymilk, if applied to a centrifuge, insoluble components such as okara components A larger amount of fat can be separated than when the soymilk after the removal is subjected to a centrifuge under the same centrifugal conditions. Moreover, since insoluble components such as okara components can be separated at the same time, it is possible to obtain soy milk with reduced fat efficiently in one centrifugation step even if insoluble components are not present in the soybean raw material liquid.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these Examples.

At the production site of the tofu factory, the soy milk separated from the raw koji, boiled kew, and okara was collected from the line that was continuously produced according to a conventional method, and used for the test.
In this production line, soy milk was produced using Canadian soybeans, immersed in water overnight and then ground with a grinder while adding water, heated in a continuous heating kettle, and separated from okara with a screw press.
From the process of continuous flow, “Ikugo” immediately after grinding with a grinder, “Nigure Kure” immediately after heating in a continuous heating kettle, and “Soymilk” immediately after separating okara with a screw press device were collected. Is.

Each raw material solution is dispensed into a centrifuge tube for a high-speed centrifuge (Hitachi Koki Co., Ltd. 18PR-52) in a laboratory, and centrifuged at 8000 rpm (centrifugal acceleration at the center of the tube is about 6000 × g) for 30 minutes. went.
The temperature of each raw material liquid was 40 ° C., and the temperature condition of the centrifuge was 40 ° C.
Each raw material liquid is separated into three layers, that is, a fat (cream) layer, a soy milk layer, and a precipitation layer by centrifugation. From this, the cream layer on the upper layer of the tube was removed, and soy milk layers other than the precipitated layer were collected. Using the soy milk before being centrifuged as a control, the ingredients were compared with the soy milk from which the fat from each raw material liquid was separated.

In the component analysis, the solid content, lipid, protein, and ash content of each soymilk were analyzed based on a conventional method, and the remainder obtained by subtracting the lipid, protein, and ash content from the soymilk solid content was expressed as a carbohydrate content. That is, the solid content was measured as the weight after drying at 105 ° C. for 24 hours and indicated as the dry solid content.
Lipid content was measured by extracting lipids by the hexane-isopropanol method.
The protein content was measured using a Kjeldahl analyzer (Keltech system manufactured by Foss Japan Co., Ltd.) and calculated using a nitrogen conversion factor of 5.71.
The ash content was measured by ashing using a muffle furnace (manufactured by Carbolite Furnaces).
The analysis results are shown in Table 1.

As shown in Table 1, regarding the lipid content, the ratio to the solid content was also described.
8%, 5%, and 11% of the fat-separated soymilk in the case of raw kyu, boiled kyu, and soymilk as a raw material solution, respectively, as a percentage (%) of the solid content (29% for the control soymilk) Thus, it was found that the separation efficiency of fat was significantly improved when raw koji and boiled kure were used as raw material solutions than when soy milk was used as raw material solutions.

The following tests were carried out using commercially available domestic soybean powder as a raw material.
First, water 5 times the weight of soybean powder was added and dispersed and dissolved using a homogenizer to obtain “raw powder soymilk”. This raw powder soymilk was placed in a round bottom round flask and heated while blowing steam in a boiling water bath. When reaching 95 ° C., the steam blowing was stopped, and the mixture was further heated in a boiling water bath for 2 minutes. The soy milk thus obtained was designated as “heated powdered soy milk”.
This heated powdered soymilk was subjected to a centrifugal dehydrator (H-112 manufactured by Kokusan Co., Ltd.) equipped with a filter cloth to remove insoluble components (okara components), soymilk was obtained, and “filtered soymilk” was obtained.

Each soymilk was used as a raw material solution and subjected to a high-speed centrifuge in the same manner as in Example 1.
The centrifugation conditions were the same as in Example 1, 40 ° C., 8000 rpm, 30 minutes.
After centrifugation, the upper cream layer was removed, and the soymilk layer other than the precipitated layer was separated and collected.
Using the filtered soymilk before being subjected to the centrifuge as a control, the components were compared with the fat-separated soymilk from each raw material liquid.
Component analysis was carried out in the same manner as in Example 1.
The analysis results are shown in Table 2.

As shown in Table 2, regarding the lipid content, the ratio to the solid content is also described.
When the fat content of each fat-separated soymilk using raw powdered soymilk, heated powdered soymilk, and filtered soymilk as a raw material liquid is compared with the ratio (%) to the solid content, 15%, 14%, and 17% respectively (the control soymilk is 22%), and the separation efficiency of fat was better when raw powdered soymilk and heated powdered soymilk were used as raw material solutions than when filtered soymilk was used as the raw material solution.
However, the difference in the separation efficiency of the fat of the powdered soymilk was not remarkable when compared with the examples of the raw koji and boiled kure shown in Example 1. This is considered to be due to the influence of component modification during powder production and subsequent, and the effect of stabilizing the emulsified state because the dispersion is homogenized using a homogenizer when the powder is dissolved in water. However, if it supplements about this, although it does not show in the Example, it will become possible to raise the separation efficiency of fat further by adjusting conditions, such as raising the temperature of the raw material liquid at the time of centrifugation.

The present invention is used in the industry for producing soymilk and processed foods thereof.

Claims (3)

The soybean raw material liquid before removing insoluble components such as okara components is subjected to a high-speed centrifuge, so that fat is efficiently separated as a floating component, and the remaining soy milk is separated and collected as fat-reduced soy milk. Manufacturing method. The raw soybean liquid is raw koji obtained by grinding or crushing soy after adding water, boiled koji made by heat-treating the raw kyu, or raw powder soy milk in which soybean powder is dispersed and dissolved in water, or the raw powder soy milk. The method for producing soymilk according to claim 1, wherein the soybean raw material liquid is any one of heat-treated heated powdered soymilk. 3. The soybean powder according to claim 1 or 2, wherein the soybean powder is either a powder obtained by pulverizing soybean or a pulverized processed powder of soybean treated so as to be easily dispersed and dissolved in water. A method for producing soymilk.