JP2016146802A - Production method of soybean milk and soybean curd - Google Patents

Production method of soybean milk and soybean curd Download PDF

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JP2016146802A
JP2016146802A JP2015026615A JP2015026615A JP2016146802A JP 2016146802 A JP2016146802 A JP 2016146802A JP 2015026615 A JP2015026615 A JP 2015026615A JP 2015026615 A JP2015026615 A JP 2015026615A JP 2016146802 A JP2016146802 A JP 2016146802A
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soybean
water
producing
soy milk
pulverization
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勤 南川
Tsutomu Namikawa
勤 南川
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MINAMI SANGYO KK
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MINAMI SANGYO KK
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Priority to JP2015026615A priority Critical patent/JP2016146802A/en
Priority to CN201510087488.0A priority patent/CN105981830A/en
Priority to KR1020150026946A priority patent/KR20160100171A/en
Publication of JP2016146802A publication Critical patent/JP2016146802A/en
Priority to KR1020170179225A priority patent/KR20180004055A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with solvents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Abstract

PROBLEM TO BE SOLVED: To provide a technology for reducing 'soybean smell' and 'unpleasant taste' of soybean milk and soybean curd obtained by coagulating the soybean milk, without deteriorating yield.SOLUTION: In a process for producing soybean milk by dissolving into the water, soybean powder obtained by pulverizing soybean, pulverization is performed without performing a heat deactivation treatment of enzyme in advance, and after dissolving the soybean powder obtained by pulverization into the water, while performing deaeration, the dissolved solution is heated, to thereby perform the heat deactivation treatment of enzyme.SELECTED DRAWING: None

Description

本発明は、豆乳および豆腐の製造方法に関するものである。   The present invention relates to a method for producing soymilk and tofu.

豆乳は、大豆の栄養成分を手軽に摂取できる食品として、特に健康志向の高い人々に広く愛飲されている。一方、従来の豆乳は特有の「大豆臭」を有するため、日常的な飲料として用いることには消極的な消費者も少なくない。また、豆腐は日常広く消費されている食品であるが、近年の消費者の嗜好の変化によって、「豆らしさ」が「大豆臭」として認識され、敬遠される傾向も生じてきている。この「大豆臭」は近年評価の高い高濃度豆乳を用いた味にコクのある豆腐ほど顕著であるので、「コクのある味」と「大豆臭」とが評価を相殺し合っている面もある。   Soy milk is a food that can be easily ingested with the nutritional components of soybeans, and is widely loved by health-conscious people. On the other hand, since conventional soymilk has a unique “soybean odor”, many consumers are reluctant to use it as a daily beverage. In addition, tofu is a food that is widely consumed on a daily basis, but due to changes in consumer preferences in recent years, there is a tendency that “beaniness” is recognized as “soybean odor” and is avoided. This “soybean odor” is more pronounced in tofu with a high-concentration soymilk that has been highly evaluated in recent years. Therefore, there is also an aspect that the “taste with richness” and “soybean odor” offset each other. is there.

上記「大豆臭」の主成分はｎ−ヘキサナール（大豆に多量に含まれている脂肪酸の酸化により生成する成分）であることが知られており、この「大豆臭」を低減する技術として、生大豆を加熱することにより、大豆に含まれる脂肪酸を酸化する酵素（リポキシゲナーゼ）を熱失活させ、その後、酵素を失活させた状態で大豆の粉砕を行って得た大豆粉を水に溶解して豆乳を製造する技術が開示されている（特許文献１）。   The main component of the “soybean odor” is known to be n-hexanal (a component produced by oxidation of fatty acids contained in a large amount in soybeans). By heating soybeans, the enzyme (lipoxygenase) that oxidizes fatty acids contained in soybeans is heat-inactivated, and then the soybean powder obtained by grinding soybeans in a state where the enzymes are deactivated is dissolved in water. A technique for producing soymilk has been disclosed (Patent Document 1).

しかし、特許文献１のように、粉砕前の生大豆に加熱処置を施した場合、「大豆臭」は低減できるものの、大豆に含まれるタンパク質が変性を受けて水溶性タンパク質の含有量が減少して製品品質が低下する問題や、大豆粉の水に対する溶解性が低下して歩留まりが悪化するという問題があった。また、特許文献１の方法で得られた豆乳は、大豆に含まれるタンパク質が過度の熱変性を受けており、通常の豆腐用凝固剤を添加してもタンパク質が十分に凝固することができず、豆乳飲料には使用できるものの、豆乳から得られる重要な食品である豆腐を調製することはできなかった。   However, as in Patent Document 1, when the raw soybeans before pulverization are heated, the “soybean odor” can be reduced, but the protein contained in the soybean is denatured and the content of the water-soluble protein is reduced. Thus, there is a problem that the product quality is deteriorated and a problem that the solubility of soybean powder in water is lowered and the yield is deteriorated. Further, the soy milk obtained by the method of Patent Document 1 has excessive heat denaturation of the protein contained in soybean, and the protein cannot be sufficiently coagulated even when a normal tofu coagulant is added. Although it can be used in soy milk beverages, it has not been possible to prepare tofu, which is an important food obtained from soy milk.

また、従来の豆乳製造技術では、大豆粉を水に溶解する際に、大豆ポリフェノール類の酸化反応が促進され、これにより、豆乳に、渋み等の「不快味」が増す問題があった。   Further, in the conventional soymilk production technology, when soy flour is dissolved in water, the oxidation reaction of soy polyphenols is promoted, and this causes a problem that “unpleasant taste” such as astringency increases in soymilk.

特許３８８５１９６号公報Japanese Patent No. 3885196

本発明の目的は前記の問題を解決し、製品品質低下や歩留まり悪化を伴うことなく、豆乳の「大豆臭」および「不快味」を低減する技術を提供することである。   An object of the present invention is to solve the above-mentioned problems and provide a technique for reducing the “soybean odor” and “unpleasant taste” of soy milk without deteriorating product quality or yield.

本発明では大豆を粉砕して得た大豆粉を水中に溶解させて豆乳を製造する豆乳の製造方法において、事前に酵素の熱失活処理を行うことなく前記の粉砕を行い、前記粉砕により得た大豆粉を、脱気しながら水中に溶解させた後、前記溶解液を加熱して酵素の熱失活処理を行うことにより、上記課題の解決を図っている。   In the present invention, a soybean milk production method in which soybean powder obtained by pulverizing soybeans is dissolved in water to produce soybean milk, the aforementioned pulverization is performed without subjecting the enzyme to heat deactivation, and the pulverization is performed. The soy flour is dissolved in water while degassing, and then the solution is heated to perform heat inactivation treatment of the enzyme, thereby solving the above-mentioned problems.

「大豆臭」の主成分であるｎ−ヘキサナールは、前記のように大豆に多量に含まれている脂肪酸の酸化により生成する成分であり、「不快味」の主成分は、大豆ポリフェノール類の酸化により生成する成分である。その酸化は、特に、大豆を粉砕し水中で撹拌される過程で進行しやすい傾向が見られる。このため、従来は、大豆の粉砕前に加熱処理を施して、酸化反応を促進する酵素を失活させる手法がとられていたが、従来技術のように、粉砕前の生大豆に加熱処置を施した場合、前記の「大豆臭」および「不快味」は低減できるものの、大豆に含まれるタンパク質が変性を受けて水溶性タンパク質の含有量が減少して製品品質が低下する問題や、大豆粉の水に対する溶解性が低下して歩留まりが悪化するという問題があった。また、従来技術によれば大豆に含まれるタンパク質が過剰な熱変性を受けるために、従来技術によって得られた豆乳に通常の豆腐用凝固剤を添加してもタンパク質が十分に凝固することができず、豆腐を得ることができないという問題があった。これに対し、本発明では、熱変性を受けていない大豆粉を水に溶解させる構成を採用しているため、前記の問題は生じない。なお、酵素の熱失活処理を行っていない大豆を粉砕して通常の水に溶解すると、水中に溶存している酸素の存在により、大豆に多量に含まれている脂肪酸の酸化が進行して「大豆臭」の主成分であるｎ−ヘキサナールが多く生成されるが、本発明では、大豆粉を、脱気しながら水中に溶解させる構成を採用しているため、酵素の熱失活処理を行っていない大豆を粉砕して得た大豆粉を直接、水に溶解させても、ｎ−ヘキサナールの生成を抑制することができる。すなわち、本発明によれば、上記各効果の組み合わせにより、製品の品質低下や歩留まり悪化を伴うことなく、前記の「大豆臭」および「不快味」を低減することができる。また、大豆粉を用いると高濃度の豆乳を簡単に得ることができるので、請求項８記載の発明によれば、上記各効果の組み合わせにより、「コクのある味」と「大豆臭の抑制」を両立させた豆腐を得ることができる。   As described above, n-hexanal, which is the main component of “soybean odor”, is a component produced by oxidation of fatty acids contained in a large amount in soybean as described above, and the main component of “unpleasant taste” is oxidation of soybean polyphenols. It is a component produced | generated by. The oxidation tends to proceed especially in the process of pulverizing soybeans and stirring them in water. For this reason, conventionally, heat treatment was performed before soybean crushing to deactivate the enzyme that promotes the oxidation reaction. However, as in the prior art, raw soybeans before crushing were heated. When applied, the above-mentioned “soybean odor” and “unpleasant taste” can be reduced, but the protein contained in the soybean is denatured and the content of the water-soluble protein is reduced, so that the product quality is deteriorated, soy flour There was a problem that the yield of the water deteriorated due to a decrease in water solubility. In addition, according to the prior art, the protein contained in soybean undergoes excessive heat denaturation, so that the protein can be sufficiently coagulated even if a normal tofu coagulant is added to the soy milk obtained by the prior art. There was a problem that tofu could not be obtained. On the other hand, since the present invention employs a configuration in which soybean powder that has not undergone heat denaturation is dissolved in water, the above-described problem does not occur. When soybeans that have not been heat-inactivated by enzyme are crushed and dissolved in normal water, the presence of oxygen dissolved in the water will cause the oxidation of fatty acids contained in large amounts in the soybean. A large amount of n-hexanal, which is the main component of “soybean odor”, is produced, but in the present invention, soy flour is dissolved in water while being degassed. The production of n-hexanal can be suppressed even if soybean powder obtained by pulverizing unused soybean is directly dissolved in water. That is, according to the present invention, the above-mentioned “soybean odor” and “unpleasant taste” can be reduced by a combination of the above-mentioned effects without causing a decrease in product quality or a deterioration in yield. In addition, since soybean powder can be used to easily obtain a high-concentration soy milk, according to the invention described in claim 8, “a rich taste” and “suppression of soybean odor” can be achieved by combining the above effects. Tofu can be obtained.

好ましい実施形態を示す設備構成図である。It is an equipment block diagram which shows preferable embodiment. 気流粉砕機の水平断面図である。It is a horizontal sectional view of an airflow crusher.

以下に本発明の好ましい実施形態を示す。   Preferred embodiments of the present invention are shown below.

本実施形態では、図１に示す設備を用いて、下記の各工程（ＳＴ１〜ＳＴ１４）で豆乳の製造を行っている。以下、各工程ごとに説明を行う。   In the present embodiment, soymilk is manufactured in the following steps (ST1 to ST14) using the equipment shown in FIG. Hereinafter, each step will be described.

（ＳＴ１：大豆粉砕工程）
図１において、１は原料供給装置であり、ここでは市販されている振動式の定量供給装置が用いられている。大豆は脱皮された乾燥状態で原料供給装置１に投入され、気流粉砕装置２に定量供給される。 (ST1: soybean grinding process)
In FIG. 1, 1 is a raw material supply apparatus, and here, a commercially available vibratory quantitative supply apparatus is used. Soybeans are put into the raw material supply apparatus 1 in a dry and peeled state, and are quantitatively supplied to the airflow crushing apparatus 2.

気流粉砕装置２は図２に示すように、前後がテーパ状となったケーシング３の内部に、前後２枚の回転翼４、５を備えたものであり、これらの回転翼４、５は回転軸６に支持され、電動機７によって毎分３０００〜５０００回転の速度で回転される。大豆は投入口８からケーシング３の内部に供給され、２枚の回転翼４、５を通過する間に気流粉砕され、出口側の吸引口９から取り出される。ケーシング３には冷却水循環路１０が形成されており、低温の冷却水を循環させることによって、あるいは冷却空気をケーシング３内に供給することによって、粉砕温度を７０℃以下に抑制している。またケーシング３に内部温度センサを取付け、温度が上昇傾向にあるときには原料供給装置１からの供給量を減少させる。このような低温気流粉砕を行なうことにより、大豆からの脂質の浸み出しを防止する。粉砕された大豆粉は回収装置１１に集められる。粉砕粒径は平均２０μｍ以下とすることが好ましい。なお粉砕性能は回転翼４、５の間隔を変えることによって調整することができ、分級性能は後側の回転翼５とケーシング３とのスペースを変えることによって調整することができる。   As shown in FIG. 2, the airflow crushing device 2 includes two front and rear rotary blades 4 and 5 inside a casing 3 having a tapered front and rear, and these rotary blades 4 and 5 rotate. Supported by the shaft 6 and rotated by the electric motor 7 at a speed of 3000 to 5000 revolutions per minute. Soybeans are supplied from the inlet 8 into the casing 3, crushed by airflow while passing through the two rotor blades 4, 5, and taken out from the suction port 9 on the outlet side. A cooling water circulation path 10 is formed in the casing 3, and the pulverization temperature is suppressed to 70 ° C. or less by circulating low-temperature cooling water or supplying cooling air into the casing 3. Further, an internal temperature sensor is attached to the casing 3, and the supply amount from the raw material supply apparatus 1 is decreased when the temperature tends to increase. By performing such low-temperature air-flow pulverization, leaching of lipids from soybeans is prevented. The pulverized soybean powder is collected in the collection device 11. The pulverized particle size is preferably 20 μm or less on average. The pulverization performance can be adjusted by changing the interval between the rotor blades 4 and 5, and the classification performance can be adjusted by changing the space between the rear rotor blade 5 and the casing 3.

豆類や穀類のような食品等の粉砕には、従来からハンマーミルやピンミル等の被砕物に叩き割るような衝撃を加えて粉砕する衝撃式粉砕機が広く用いられている。しかし衝撃式粉砕機は微粉末化しようとすると衝撃による発熱が大きくなり、微粉砕された製品の品質悪化（粉砕時に大豆に含まれる貯蔵タンパク質が熱変性を受けると、粉末中の水溶性タンパク質の含有量が低下する等の品質悪化）を招く欠点や、被砕物が大豆等の脂質含有量が多いもの（大豆は脂質を２０%程度含有しており、不飽和脂肪酸であるリノール酸を５０〜６０％、リノレン酸を５〜１０％程度含有している。）である場合には、粉砕物の表面に脂質が滲み出て、油で練られたような状態となって粉砕が不可能となるといった欠点がある。更に、粉砕物の表面に滲み出た脂質が障害となって、ＳＴ２の溶解工程における栄養分の抽出が阻害されやすくなるといった欠点もある。酸化の問題は、粉砕物が微細になり表面積が増加するほど顕在化し、粉砕時および保管時に酸化が進行する。特に、大豆の粉砕物を水中で撹拌させて溶解する際には、微細に粉砕された大豆粉が水中の酸素と接触して、リポキシゲナーゼを酵素とする脂質の酸化反応が促進され、豆乳の「大豆臭」成分であるｎ−ヘキサナールおよび「不快味」の原因物質が大量に生成されてしまう。   For crushing foods such as beans and cereals, an impact crusher that conventionally crushes the crushing object such as a hammer mill or a pin mill with a crushing impact is widely used. However, when the impact-type grinder tries to make fine powder, the heat generated by impact increases, and the quality of the finely-pulverized product deteriorates (if the stored protein contained in soybeans undergoes thermal denaturation during grinding, the water-soluble protein in the powder Defects that lead to quality deterioration such as a decrease in content) and crushed materials with a high lipid content such as soybeans (soybeans contain about 20% lipid and 50 to 50% of linoleic acid, which is an unsaturated fatty acid) 60% and about 5 to 10% linolenic acid)), the lipid oozes out on the surface of the pulverized product, and it is in a state of being kneaded with oil and cannot be pulverized. There is a drawback of becoming. Furthermore, there is a drawback that the lipid that has oozed out on the surface of the pulverized product becomes an obstacle and the extraction of nutrients in the dissolution process of ST2 is easily inhibited. The problem of oxidation becomes more apparent as the pulverized material becomes finer and the surface area increases, and oxidation proceeds during pulverization and storage. In particular, when pulverized soybean powder is dissolved by stirring in water, finely pulverized soybean powder comes into contact with oxygen in the water, and the oxidation reaction of lipids using lipoxygenase as an enzyme is promoted. A large amount of n-hexanal which is a component of “soybean odor” and a causative substance of “unpleasant taste” are produced.

これに対し、本実施形態では、上記のように、気流粉砕機（激しい気流の中で被砕物どうしを衝突させて粉砕させる粉砕機）を用いて、大豆を気流粉砕することにより、衝撃による発熱を抑えるとともに、細胞壁の破壊率を抑制している。これらの相乗効果により、素材成分の劣化や素材ダメージを回避しながら、効率のよい微粉製造を行うことができる。   On the other hand, in the present embodiment, as described above, heat is generated by impact by air-flow crushing soybeans using an air-flow crusher (a crusher that collides and crushes objects to be crushed in an intense air current). As well as the cell wall destruction rate. With these synergistic effects, efficient fine powder production can be performed while avoiding deterioration of material components and material damage.

なお、気流粉砕機を用いる場合でも、気温が高い条件下で、脂質含有量が多い大豆を連続的に粉砕し続けると、粉砕物の表面に脂質が滲み出しやすくなってくるところ、本実施形態では、低温での気流粉砕および気流粉砕機への大豆供給量のフィードバック制御を行って常に最適な条件にコントロールすることで脂質の滲み出しを回避し、高品質な大豆粉の安定供給を実現している。   Even in the case of using an airflow crusher, if soybeans with a high lipid content are continuously pulverized under conditions of high air temperature, the lipid tends to exude on the surface of the pulverized product. In order to avoid lipid oozing and achieve a stable supply of high-quality soy flour, the air flow crushing at low temperature and the feedback control of the soybean supply amount to the air flow grinder are always controlled to the optimum conditions. ing.

（ＳＴ２：大豆粉の混合・溶解工程）
図１において、１２は、真空容器の内部に攪拌手段を設けた真空混合装置であり、１３は真空混合装置１２のための真空ポンプである。ＳＴ２では、真空混合装置１２に脱酸素水と大豆粉とが供給され、真空中で撹拌混合される。具体的には、常温〜８０℃の水を脱気しながら、ＳＴ１で得た大豆粉を混合し、溶解させる。前記の水としては、脱酸素水や窒素置換処理水を用いることが好ましい。上記のように、大豆の粉砕物を水中で撹拌させて溶解する際には、微細に粉砕された大豆粉が水中の酸素と接触して、リポキシゲナーゼを酵素とする脂質の酸化反応が促進され、豆乳の「大豆臭」成分であるｎ−ヘキサナールおよび「不快味」の原因物質が大量に生成されてしまう問題がある。また、上記のように、大豆を気流粉砕した場合、衝撃粉砕した場合に比べて大豆粉の表面に滲みだしている脂質量は少なくなく、脂質の酸化は抑制されているが、高速回転でせん断をかけながら乳化混合を行うと、細胞壁が壊れて、リポキシゲナーゼを酵素とする脂質の酸化反応が促進されてしまう問題がある。これに対し、本実施形態のように、水を脱気して、溶存酸素量を５ｍｇ/ｌ以下に維持しながらＳＴ１で得た大豆粉を混合し、溶解させることにより、この問題を回避し、豆乳の「大豆臭」成分であるｎ−ヘキサナールの生成および「不快味」の原因物質の生成を抑制することができる。溶解時の酸化反応を更に効果的に抑制するためには、溶解時に、サンゴあるいは貝殻焼成カルシウムを添加して、その還元作用を利用することが好ましい。また、このように熱処理前の大豆粉を水中に混合すれば、大豆中の水溶性蛋白を効率よく水中に溶出させることができる。 (ST2: Mixing and dissolving process of soybean flour)
In FIG. 1, reference numeral 12 denotes a vacuum mixing device provided with stirring means inside the vacuum vessel, and 13 denotes a vacuum pump for the vacuum mixing device 12. In ST2, deoxygenated water and soybean powder are supplied to the vacuum mixing device 12, and are stirred and mixed in vacuum. Specifically, the soybean powder obtained in ST1 is mixed and dissolved while degassing water at room temperature to 80 ° C. As the water, it is preferable to use deoxygenated water or nitrogen-substituted treated water. As described above, when the pulverized soybean product is dissolved by stirring in water, the finely pulverized soybean powder comes into contact with oxygen in the water, and the lipid oxidation reaction using lipoxygenase as an enzyme is promoted. There is a problem that a large amount of n-hexanal, which is a “soybean odor” component of soy milk, and a causative substance of “unpleasant taste” are generated. In addition, as described above, when soybean is air pulverized, the amount of lipid that oozes out on the surface of soybean powder is small compared to the case of impact pulverization, and lipid oxidation is suppressed. When the emulsification and mixing is performed while applying the method, the cell wall is broken and the oxidation reaction of lipids using lipoxygenase as an enzyme is promoted. On the other hand, as in this embodiment, the problem is avoided by degassing water and mixing and dissolving the soybean flour obtained in ST1 while maintaining the dissolved oxygen amount at 5 mg / l or less. The production of n-hexanal, which is a “soybean odor” component of soy milk, and the production of a causative substance of “unpleasant taste” can be suppressed. In order to more effectively suppress the oxidation reaction at the time of dissolution, it is preferable to add coral or shell calcined calcium at the time of dissolution and use the reducing action. Moreover, if the soybean powder before heat treatment is mixed in water in this way, water-soluble protein in soybean can be efficiently eluted in water.

なお、気流粉砕により得られた大豆粉は空気を含むため、そのまま温水中に投入すると、突沸して吹き出してしまう現象が生じる（水温が低い場合は、突沸現象は生じない）が、本実施形態のように、脱気しながら混合を行うことにより、この問題も合わせて回避することができる。   In addition, since the soybean powder obtained by airflow crushing contains air, if it is put into warm water as it is, a phenomenon of bumping and blowing out occurs (if the water temperature is low, bumping phenomenon does not occur), but this embodiment Thus, this problem can also be avoided by performing mixing while degassing.

（ＳＴ３：加熱工程）
真空混合装置１２内の混合液（大豆蛋白溶出液）は送液用のポンプ１４によって加熱装置１５に送られる。加熱装置１５には水蒸気が供給され、常圧下の１００℃前後で大豆に含まれている脂質酸化酵素（リポキシゲナーゼ）を失活させる。また大豆から発生するその他の揮発性物質も水蒸気とともに排出されるので、臭気を確実に抜くことができる。他の加熱手段として、圧力をかけて１００〜１６０℃に加熱し、その後脱気フラッシュ冷却で揮発性臭気とばす手法や、窒素を豆乳に入れて炊き上げる間接加熱方式を用いることもできる。窒素を豆乳に入れて炊き上げる間接加熱方式によれば、酸化が長期間防げるため、ロングライフ化が可能となる。また、加熱工程で得られた豆乳に適切な温度で豆腐用凝固剤を添加することにより、豆乳中のタンパク質を凝固させて豆腐を得ることができる。 (ST3: Heating process)
The liquid mixture (soybean protein eluate) in the vacuum mixing device 12 is sent to the heating device 15 by a pump 14 for liquid feeding. Steam is supplied to the heating device 15 to deactivate lipid oxidase (lipoxygenase) contained in soybean at around 100 ° C. under normal pressure. Moreover, since other volatile substances generated from soybeans are also discharged together with water vapor, it is possible to reliably remove odors. As other heating means, a method of heating to 100 to 160 ° C. by applying pressure and then removing the volatile odor by deaeration flash cooling, or an indirect heating method of adding nitrogen to soy milk and cooking it can be used. According to the indirect heating method in which nitrogen is put into soy milk and cooked, oxidation can be prevented for a long period of time, so that a long life can be achieved. Moreover, the tofu can be obtained by coagulating the protein in the soy milk by adding a coagulant for tofu at an appropriate temperature to the soy milk obtained in the heating step.

（ＳＴ４：脱気工程〜ＳＴ５：濾過工程〜ＳＴ６：冷却工程）
加熱装置１５の後段には、送液用のポンプ１６と脱気装置１７が接続されている。脱気装置１７には真空ポンプ１８が設けられており、混合液（大豆蛋白溶出液）の液中に含まれる空気を除去し、液中の溶存酸素を低下させる。このように本考案では、混合液（大豆蛋白溶出液）に加熱処理と脱気処理とを加えることにより、大豆臭の発生を確実に防止している。脱気（ＳＴ４）後、大豆粉溶解液から固体成分の除去（ＳＴ５）を行い、その後、前記の加熱工程で昇温させた大豆溶解液の温度を６０〜７０℃程度に冷却させる（ＳＴ６）。冷却手段は特に限定されないが、例えば、プレートクーラー等を用いることができる。 (ST4: Deaeration process-ST5: Filtration process-ST6: Cooling process)
A pump 16 for liquid feeding and a deaeration device 17 are connected to the subsequent stage of the heating device 15. The deaerator 17 is provided with a vacuum pump 18 that removes air contained in the liquid mixture (soy protein eluate) and lowers dissolved oxygen in the liquid. Thus, in this invention, generation | occurrence | production of a soybean odor is reliably prevented by adding heat processing and a deaeration process to a liquid mixture (soy protein eluate). After deaeration (ST4), the solid component is removed from the soybean powder solution (ST5), and then the temperature of the soybean solution heated in the heating step is cooled to about 60 to 70 ° C. (ST6). . Although a cooling means is not specifically limited, For example, a plate cooler etc. can be used.

（ＳＴ７：均質化処理）
脱気装置１７の後段には、均質化処理装置１９が接続されている。この均質化処理装置１９は４０〜１５０ＭＰａの圧力下で乳化分散処理を行なう高圧均質化処理装置であることが好ましく、これによって混合液（大豆蛋白溶出液）は均質化され豆乳となる。ただし均質化処理装置はこれに限定されるものではなく、既存の様々な均質化処理装置を用いることができる。本実施形態のように、高圧ホモゲナイザーを下記の滅菌工程の前工程で使用することで、ホモゲナイザーをアセプティック（無菌）対応にしないで済むため装置コスト低減をはかることができる。 (ST7: Homogenization treatment)
A homogenizer 19 is connected to the subsequent stage of the deaerator 17. This homogenization processing device 19 is preferably a high-pressure homogenization processing device that performs an emulsification dispersion process under a pressure of 40 to 150 MPa, whereby the mixed solution (soy protein eluate) is homogenized to become soy milk. However, the homogenization processing apparatus is not limited to this, and various existing homogenization processing apparatuses can be used. By using the high-pressure homogenizer in the pre-process of the following sterilization process as in the present embodiment, the apparatus cost can be reduced because the homogenizer does not need to be aseptic.

（ＳＴ８：滅菌処理）
均質化処理装置１９の後段には滅菌装置２０が接続されており、水蒸気を直接吹き込むことによって豆乳を滅菌する。これによって出荷後も長期間にわたり品質を維持することが可能となる。本実施形態では、大豆溶解液に、１３０〜１４０℃の蒸気を直接入れる直接殺菌（スチームインジェクション）方式で、滅菌を行った後、脱気工程を設け、フラッシュ冷却で蒸発潜熱を奪うと同時に揮発性臭気を外部に放出して１００℃以下（好ましくは５０〜８５℃）に冷却する処理を行っている。間接殺菌に代えて直接殺菌を採用することにより、長時間運転を行う場合や濃度の高いものを作る場合に心配される「焦げ」を確実に回避することができる。 (ST8: Sterilization treatment)
A sterilizer 20 is connected to the subsequent stage of the homogenizer 19 and sterilizes soy milk by directly blowing water vapor. This makes it possible to maintain the quality for a long time after shipment. In this embodiment, a direct sterilization (steam injection) method in which steam at 130 to 140 ° C. is directly put into a soybean solution, a degassing step is provided, and at the same time the latent heat of evaporation is removed by flash cooling. The process which discharge | releases a characteristic odor outside and cools to 100 degrees C or less (preferably 50-85 degreeC) is performed. By adopting direct sterilization instead of indirect sterilization, it is possible to reliably avoid “burning” which is a concern when operating for a long time or when making a product with high concentration.

（ＳＴ９：冷却処理）
滅菌装置２０の後段にさらに冷却装置２１と均質化処理装置２２が接続されている。冷却装置２１は滅菌装置２０において加熱された豆乳を冷却する装置であり、真空ポンプ２３が接続されている。この装置は真空中で豆乳を循環させることにより水分を蒸発させ、その気化熱により冷却を行わせるフラッシュ冷却装置である。ただし本考案において冷却装置２１は必須の装置ではなく、フラッシュ冷却装置以外の任意の冷却手段を採用することもできる。 (ST9: Cooling process)
A cooling device 21 and a homogenization processing device 22 are further connected to the subsequent stage of the sterilization device 20. The cooling device 21 is a device that cools the soy milk heated in the sterilization device 20, and a vacuum pump 23 is connected to the cooling device 21. This device is a flash cooling device that evaporates moisture by circulating soy milk in a vacuum and cools it by heat of vaporization. However, the cooling device 21 is not an essential device in the present invention, and any cooling means other than the flash cooling device can be adopted.

（ＳＴ１０：均質化処理〜ＳＴ１１：脱気処理〜ＳＴ１２：貯乳〜ＳＴ１３：無菌充填〜ＳＴ１４：梱包）
アセプティックホモゲナイザー２２を用いて再度、均質化処理を行う。アセプティックホモゲナイザー２２を出た豆乳は、脱気処理後、充填工程に送られる。本工程の均質化処理（乳化分散処理）は、繊維質の微細化用途と滅菌処理後高温下での加熱によって、一部不溶化するタンパク質、凝集する繊維質区分の再分散化を目的とするものであるが、その他、呈味性向上効果も得ることができる。ＳＴ１〜１１を経て製造された豆乳は、アセプティックタンク類に貯乳され、無菌充填後、梱包されて製品として出荷される。
また、貯乳された豆乳に豆腐用凝固剤を無菌的に添加し、無菌充填した後、適切な温度に加熱することにより長期保存可能な豆腐を得ることができる。 (ST10: Homogenization treatment-ST11: Deaeration treatment-ST12: Milk storage-ST13: Aseptic filling-ST14: Packaging)
Homogenization is performed again using the aseptic homogenizer 22. The soy milk that has exited the aseptic homogenizer 22 is sent to the filling step after deaeration treatment. The homogenization process (emulsification and dispersion process) in this process is intended to redisperse partially insoluble proteins and aggregated fiber segments by fiber refinement and heating at high temperatures after sterilization. However, a taste improving effect can also be obtained. The soy milk produced through ST1 to 11 is stored in aseptic tanks, and after aseptic filling, packed and shipped as a product.
Further, a tofu that can be stored for a long period of time can be obtained by aseptically adding a tofu coagulant to the stored soymilk, aseptically filling it, and then heating to a suitable temperature.

１ 原料供給装置
２ 気流粉砕装置
３ ケーシング
４ 回転翼
５ 回転翼
６ 回転軸
７ 電動機
８ 投入口
９ 吸引口
１０ 冷却水循環路
１１ 回収装置
１２ 真空混合装置
１３ 真空ポンプ
１４ ポンプ
１５ 加熱装置
１６ ポンプ
１７ 脱気装置
１８ 真空ポンプ
１９ 均質化処理装置
２０ 滅菌装置
２１ 冷却装置
２２ アセプティックホモゲナイザー
２３ 真空ポンプ DESCRIPTION OF SYMBOLS 1 Raw material supply apparatus 2 Airflow crushing apparatus 3 Casing 4 Rotor blade 5 Rotor blade 6 Rotating shaft 7 Electric motor 8 Input port 9 Suction port 10 Cooling water circulation path 11 Recovery device 12 Vacuum mixing device 13 Vacuum pump 14 Pump 15 Heating device 16 Pump 17 Desorption Gas device 18 Vacuum pump 19 Homogenization device 20 Sterilizer 21 Cooling device 22 Aseptic homogenizer 23 Vacuum pump

Claims (8)

大豆を粉砕して得た大豆粉を水中に溶解させて豆乳を製造する豆乳の製造方法であって、
事前に酵素の熱失活処理を行うことなく前記の粉砕を行い、前記粉砕により得た大豆粉を、脱気しながら水中に溶解させた後、前記溶解液を加熱して酵素の熱失活処理を行うことを特徴とする豆乳の製造方法。 A method for producing soymilk in which soybean powder obtained by pulverizing soybeans is dissolved in water to produce soymilk,
The above-mentioned pulverization is performed without performing enzyme heat-inactivation treatment in advance, and the soybean powder obtained by the pulverization is dissolved in water while degassing, and then the solution is heated to heat-inactivate the enzyme A method for producing soymilk, comprising performing a treatment. 前記の水中を、低酸素状態に維持することを特徴とする請求項１記載の豆乳の製造方法。   The method for producing soymilk according to claim 1, wherein the water is maintained in a low oxygen state. 前記の低酸素状態を、脱酸素水を用いて実現することを特徴とする請求項１記載の豆乳の製造方法。   The method for producing soymilk according to claim 1, wherein the low oxygen state is realized using deoxygenated water. 前記の低酸素状態を、窒素置換処理を用いて実現することを特徴とする請求項１記載の豆乳の製造方法。   The method for producing soymilk according to claim 1, wherein the hypoxic state is realized using a nitrogen substitution process. 前記の粉砕を、気流式粉砕装置を用いて行うことを特徴とする請求項１記載の豆乳の製造方法。   The method for producing soymilk according to claim 1, wherein the pulverization is performed using an airflow pulverizer. 前記の加熱処理を、常圧下で蒸気との接触させる直接加熱法で行うことを特徴とする請求項１記載の豆乳の製造方法。   The method for producing soymilk according to claim 1, wherein the heat treatment is performed by a direct heating method in which the heat treatment is performed in contact with steam under normal pressure. 前記の溶解時に、サンゴあるいは貝殻焼成カルシウムを添加することを特徴とする請求項１記載の豆乳の製造方法。   The method for producing soymilk according to claim 1, wherein coral or shell calcined calcium is added during the dissolution. 豆乳に豆腐用凝固剤を添加して豆腐を製造する豆腐の製造方法であって、この豆乳が、請求項１〜７の何れかの豆乳の製造方法で製造された豆乳であることを特徴とする豆腐の製造方法。   A method for producing tofu by adding a tofu coagulant to soy milk, wherein the soy milk is the soy milk produced by the method for producing soy milk according to claim 1. Tofu production method.
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