JP3174206B2 - Sweetened soymilk made into retort food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweetened soymilk made into a retort food and a method for producing the same.

[0002]

2. Description of the Related Art Sweetened soymilk has been widely used in the People's Republic of China. This sweetened soy milk is in the form of a dry powder, and hot water is poured into the dry powder for drinking. The component ratio between soybean solids and sucrose in the dry powder is approximately 1: 2.3.

[0003]

In order to obtain a dry powder as described above, a concentrated solution of sweetened soymilk is dried by a vacuum belt dryer. The soybean solid content in soymilk is about 10%.
Since it is wt%, it is difficult to powder, and the mixing ratio of sucrose is large. With the recent improvement in dietary habits, there has been a demand for sweetened soymilk to have a low sugar content, and the above-mentioned dry powder cannot meet this demand.

[0004] An object of the present invention is to use sweetened soymilk as a low-sugar retort food in place of the above-mentioned sweetened soymilk dry powder,
It is an object of the present invention to provide a food which has good solubility when poured into hot water of sweetened soy milk and is easy to be consumed, and a method for producing the food.

[0005]

In order to achieve the above object, according to the first invention of the present invention, a soymilk stock solution in which the component ratio between soybean solids and sucrose in soymilk is 1: 0.5 to 1.5. 5
Concentrate at 0-55 ° C and 30-50
ml of the product was filled in a bag as a single item, and sterilized by heating in a retort at 120 ° C. for about 10 minutes to obtain a sweetened soymilk made into a retort food.

[0006] In the second invention, concentrated soybean milk filled as a single product such as a bag of 30 to 50 ml is poured into boiling water of 50 to 80 ° C to make it approximately 200 ml, and is made into a retort food and sweetened soymilk. did. In the third invention, after pre-sterilization of soy milk, a soy milk stock solution is prepared in which the component ratio between soybean solids and sucrose in the soy milk is 1: 0.5 to 1.5, and this soy milk stock solution is prepared at 50 to 55 ° C. It was concentrated, and 30 to 50 ml of concentrated soymilk was filled in a bag as a single item, and was heated and sterilized in a retort at 120 ° C. for about 10 minutes to produce a sweetened soymilk made into a retort food.

[0007]

According to the first aspect of the present invention, boiling water is poured into the soymilk concentrate after retort by adjusting the soymilk stock solution in which the component ratio between soybean solids and sucrose in soymilk is 1: 0.5 to 1.5. The solubility at that time becomes good, and the soymilk undiluted solution of the above ratio is 50-
Concentrate at 55 ° C and concentrate into soy milk in a bag, etc. 30-50m
1 can be formed into a single product. These single products were heat-sterilized in a retort at 120 ° C. for about 10 minutes to obtain a retort food.

[0008] Retort sterilization is facilitated as a single product such as bagging, and a browning is prevented at a sterilization temperature of about 120 ° C. In the second invention, 30 to 50 ml of concentrated soymilk filled as a single item is poured with boiling water of 50 to 80 ° C. to make it approximately 200 ml and easily served for drinking,
The soybean solid content in the beverage is about 3 wt%, and it is easy to drink drinking water with low sugar content and good solubility.

The third invention provides a method for producing the above-mentioned retort food, in which soymilk is preliminarily sterilized to stabilize the protein, and the component ratio of soybean solids to sucrose in the soymilk is 1: 0.
5 to 1.5 to make a low saccharified soymilk stock solution, concentrate this soymilk stock solution at 50 to 55 ° C. to make concentrated soymilk, fill 30 to 50 ml of this concentrated soymilk as a single item in a bag, and put 120 g in the retort. The mixture was sterilized by heating at about 10 ° C. for about 10 minutes to obtain a retort food. By heat sterilization at 120 ° C. for about 10 minutes, there was no separation and coagulation of the protein, and no browning occurred. 30
濃縮 50 ml of concentrated soy milk as a single item is filled in a bag or can and sterilized, so long-term storage is possible, and hot water at about 80 ° C. is added to this single item to provide sweetened soy milk that is easy to drink as a beverage of about 200 ml. it can.

[0010]

【Example】

(Step 1) Pre-sterilization Use soy milk (Soyata soy milk-manufactured by Nagoya Dairy Co., Ltd.) having a soybean solid content of 10% or more. This soy milk was heated to 70 ° C. in a plate heat exchanger, and then directly steamed to 140 ° C.
C., sterilized for 30 seconds. The two-stage heating stabilizes the protein, resulting in good quality. (Step 2) ... soy milk stock solution 4510 g of soy milk stock solution was prepared with 4100 g of soy milk and 410 g of sucrose.

The component ratio between soybean solids and sucrose in soymilk was 1: 1.5. Soy solids is 14.8 wt%. (Step 3) Concentration Using a plate-type evaporator, the mixture was concentrated at 55 ° C. and 2782 g
Was obtained. The total solid content is 29.5 wt%. (Step 4) Filling A 40 ml (44 g) bagged product was produced as a single concentrated soymilk. A retort sterilization bag was used. Transparent products affected browning, so aluminum-containing packaging was used. (Step 5) Sterilization A retort heat sterilizer (RCS-SP, manufactured by HISAKA CORPORATION) was heated at 120 ° C. for 10 minutes to obtain a product.

Pour boiling water (80 ° C.) into the soymilk concentrate,
It was made up to 200 ml and served for drinking. The sweetened soymilk made into a retort food can be stored for 300 days or more. In addition, a retort food having low sugar, small bulk, excellent immediate solubility by adding the above-mentioned boiling water and improved quality as compared with the conventional dry powder was obtained. Hereinafter, the soymilk concentrate after retort (capacity: 30 m
1 to 50 ml) and the soybean solids: sucrose component ratio is 1:
A solubility test table is shown in the case where boiling water (80 ° C.) is poured into the retort food product when the content is 0.5 to 1.5 and the content is 200 ml.

[0013]

[Table 1] Next, a table showing the weight ratio between soybean solids and sucrose in the soymilk concentrate after retort is shown.

[0014]

[Table 2] When hot water is poured into sweetened soymilk, it can be seen that those that are easy to drink and drink are not solidified. Here, to solidify means to be in a state like tofu. Whether or not to solidify is determined by the ratio of soybean solids to sucrose and soybean solids (wt%) in the soymilk concentrate. As shown in Table 1, even when the ratio of soybean solids to sucrose is 1: 0.5, it does not solidify when the soybean solids is 11.8 wt%. Conversely 1:
Even if it is 1.0, it solidifies when the soybean solid content is 19.7 wt%.

Soy milk to which sucrose is not added (soya milk)
Since the soybean solid content is 10% to 10.4%, the concentration ratio can be determined by comparison with the soybean solid content (wt%). In contrast to the case of Table 1, when the soybean solid content of soymilk to which sucrose is not added is 10%, the following table is obtained.

[0016]

[Table 3]

[0017]

According to the first aspect of the present invention, a soymilk stock solution is prepared in which the component ratio between soybean solids and sucrose in soymilk is 1: 0.5 to 1.5, so that low saccharification can be realized. 50-55
Concentrated at 30 ° C and packed in a bag of 30-50ml to facilitate retort sterilization. Heat-sterilized at 120 ° C, so no separation and coagulation of protein occurs. It was possible to provide a retort food rich in sex.

In the second invention, boiling water of 50 to 80 ° C. is poured into 30 to 50 ml of bagged food as a single item,
It was easy to serve for drinking, and the soybean solid content in the beverage was uniformly dissolved at about 3% by weight, making the food easy to drink. As a third invention, it is possible to provide a production method capable of mass-producing foods that are low in sugar, do not become bulky, can be poured into boiling water and serve as foods, and are rich in storability and nutritional value as the retort foods. did it.

Claims (3)

(57) [Claims] 1. A soymilk stock solution containing soybean solids and sucrose at a component ratio of 1: 0.5 to 1.5 in soymilk is concentrated at 50 to 55 ° C., and 30 to 50 ml of the concentrated soymilk is used alone. A sweetened soybean milk made into a retort food, which is filled in a bag and heat-sterilized in a retort at 120 ° C. for about 10 minutes. 2. Concentrated soymilk filled as a single item such as a bag of 30 to 50 ml is poured into boiling water of 50 to 80 ° C. to make it approximately 200 ml for drinking.
The sweetened soymilk made into the retort food according to the above. 3. After pre-sterilizing the soy milk, a stock solution of soy milk having a component ratio of soybean solids to sucrose in the soy milk of 1: 0.5 to 1.5 is prepared. Concentrate,
A method for producing sweetened soymilk made into a retort food, wherein 30 to 50 ml of concentrated soymilk is filled in a bag as a single item, and sterilized by heating in a retort at 120 ° C. for about 10 minutes.