JP3444717B2 - Production method of powdered soy milk - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing powdered soymilk and powdery soymilk produced by the method.

[0002]

2. Description of the Related Art Soy milk used in the production of tofu is prepared by soaking soybeans in water and then grinding the soybeans, and then heating the soybean soup and separating the okara. As a heating method of Kure in this process, a heating drawing method and a raw drawing method have been conventionally known. The heating and squeezing method is a method of heating Kure at about 100 ° C. for 3 to 5 minutes, which is a method mainly used for producing tofu in Japan. On the other hand, the raw squeezing method is one in which the heating temperature is kept at 30 to 50 ° C., and it is advantageous that soybeans such as isoflavone have less unpleasant taste. However, the raw drawing method has a lower solid content yield than the hot drawing method, and therefore is used only in part.

Japanese Patent Publication No. 39-7971 is a prior art document which examined the process for producing soymilk in order to produce tofu having a desired quality. The invention described in this publication is characterized in that soy milk is separated under conditions such that the yield of protein and solids is high. According to the present invention, it is preferable that the heating temperature is 40 to 45 ° C. and the heating time is 40 to 60 minutes. However, when soy milk obtained according to these conditions was used, although tofu with high protein and solid content was certainly obtained, there was a big problem that elasticity and flavor were lacking.

On the other hand, Japanese Patent Publication No. 38-14381 (Japanese Patent Application No. 36-5377 of Nippon Protein Industry Co., Ltd.) describes the conditions for spray drying soymilk. According to this publication, the inlet temperature is 115 ° C and the outlet temperature is 60 ° C.
It is said that soybean milk for producing tofu is spray-dried.
However, the soymilk spray-dried under these conditions has been extracted for a long time, and therefore the -SH group has been oxidized. For this reason, even if spray-dried, it is not preferable.

[0005]

Therefore, the inventors have earnestly studied to develop powdered soymilk which is excellent in elasticity and flavor and is capable of producing high-quality fine tofu.

[0006]

[Means for Solving the Problems] The above-mentioned problem is that after heating Kure at 45 to 65 ° C. for an instant to 20 minutes, soybean milk is obtained by separating okara and spray drying the soybean milk. It has been solved by providing a method for producing powdered soymilk, which is characterized in that

[0007] Kure used in the present production method may be of any kind as long as it is prepared by a method commonly used by those skilled in the art. Generally, Kure can be prepared by soaking soybeans in water and then grinding. The type of soybean used as a raw material is not particularly limited. Soaking in soybeans has a wet weight of about 2.2.
It is common to do it until it doubles. The obtained soybeans can be ground by using, for example, a grinder, a mixer, a mass colloider or the like. The milling is generally carried out while adding water in order to avoid denaturation of protein due to temperature rise.

In the present manufacturing method, the heating of Kure is carried out at 45-
Perform at 65 ° C. A preferable heating temperature is 50 to 65 ° C, and a more preferable heating temperature is 55 to 65 ° C. The heating time is from instant to 20 minutes, preferably from instant to 10 minutes, more preferably from 3 minutes to 7 minutes. Therefore, the soybean curd may be separated immediately after the temperature of Kure reaches the above heating temperature, or up to 2 times after the temperature of Kure reaches the above heating temperature.
Okara may be separated after holding at that temperature for up to 0 minutes.

As is clear from the tests described below, when the heating temperature is lower than 45 ° C. or higher than 65 ° C., the breaking strength of the obtained tofu becomes low and an excellent product is produced. I can't. Further, even if the heating time is longer than 20 minutes, the breaking strength of the tofu does not change or rather decreases, which is not preferable. The influence of such heating temperature and heating time on the quality of tofu has not been studied at all.

The method of heating Kure is not particularly limited. Kure may be placed in a pan and indirectly heated using an electric heater or the like, or may be directly heated by blowing live steam into the kure. It has been confirmed that whichever method is used, good quality tofu can be produced as long as the above heating conditions are satisfied.

The heated Kure is then separated into okara and soymilk. The separation is preferably performed without cooling, but it may be performed after cooling. Separation can be carried out by a general method such as separating Kure using a centrifugal or hydraulic separator.

The conditions for spray drying in the present production method are set so as not to violate the intended purpose of the present invention. For example, the inlet temperature is preferably 90 to 130 ° C, and the outlet temperature is 2
The temperature is preferably 0 to 65 ° C. More preferably, the inlet temperature is 100 to 120 ° C and the outlet temperature is 50 to 60 ° C. Furthermore, it is preferable that the inlet temperature be 1
This is the case where the temperature is 20 ° C. and the outlet temperature is 60 ° C. The outlet temperature changes depending on the length from the inlet to the outlet, and when the inlet temperature is set, the relationship between the length from the inlet to the outlet and the outlet temperature is confirmed by a method known to those skilled in the art. can do. The spray drying method is carried out according to a conventional method using a spray dryer usually used by those skilled in the art.

The powdered soymilk produced by the present production method is excellent in stability, lighter in weight and smaller in volume than soymilk. Therefore, it is extremely suitable for storing soy milk. Also, powdered soy milk can be easily returned to soy milk by dissolving it in water. Therefore, various foods can be produced by further processing this soymilk. It is also possible to process by directly mixing with other food ingredients without returning to soymilk.

The powdered soymilk produced by the present production method is particularly suitable for producing tofu. Tofu produced by a conventional method using the powdered soymilk produced by the present production method has excellent elasticity and flavor, and has fine texture and smoothness. In addition, it is a very good quality tofu with a good luster and gloss.

The conventional soymilk produced by the heating and squeezing method is heated at about 100 ° C. for about 3 to 5 minutes in a state of containing okara, so that a fine solid content is mixed in the soymilk. Therefore, the tofu produced by using the soymilk produced by the hot-squeezing method is similar to the tofu produced by using the powdered soymilk of the present invention, and is not glossy, delicate and smooth. Further, when conventional soymilk obtained by heating at 40 to 45 ° C. for 40 to 60 minutes is used, it is not possible to produce tofu having preferable elasticity and flavor as in the present invention. The powdered soybean milk of the present invention has an excellent use in that it can produce high-quality tofu that could not be produced from conventional soybean milk.

The powdered soymilk obtained by this production method is
In addition to tofu, it can be used as a raw material for manufacturing various foods. For example, it can be made into a soymilk beverage by using it as a raw material for yuba, fried tofu, tofu, or by diluting with water or mixing with other ingredients. Furthermore, mayonnaise, seasonings such as spreads, cheese, fermented foods such as yogurt, frozen yogurt, ice cream, frozen desserts such as sorbet, pudding, pudding, babalois, whipped cream, fresh confections such as milkshake,
It can also be a soymilk secondary processed product such as dishes such as soup and white sauce.

If the powdered soymilk produced by the present production method is produced and stored together, it is possible to produce tofu by using the required amount in a required amount, so that the labor required for producing the tofu, etc. And costs can be significantly reduced. Therefore, the present invention is expected to be a technology with high industrial utility.

[0018]

EXAMPLES The present invention will be specifically described below with reference to Reference Examples and Examples.

Reference Example 1 5 kg of raw soybean was dipped in water at 15 ° C. to increase the wet weight by 2.2 times. This dipped soybean was ground with a grinder while adding 14 kg of water to obtain Kure. Put 2kg of this Kure into an enameled pot,
The mixture was heated to 60 ° C. with good stirring so as not to burn (temperature rising time 8 minutes). Immediately after reaching 60 ° C., the soybean milk was separated using a simple squeezing machine using a jack to obtain 1.47 kg of soymilk. To 1 kg of the separated soy milk, 1.5 g of a defoaming agent for tofu was added, and heated to 98 ° C. with live steam having a vapor pressure of 0.06 kgf / cm ² (heating time 1 minute 20 seconds).
After that, adjust the vapor pressure to 0.01 kgf / cm ² ,
Cooked for 5 minutes. Furthermore, after adjusting the soymilk temperature to 80 ° C, coagulation preparation [comprising 44% of gluconodeltalactone, 26% of magnesium chloride, 26% of sodium citrate, 4% of food material and 10% immediately before use per 400 g of soymilk. Use as a solution] Add 1.8 g and add 20 at 80 ° C
Hold for minutes to produce tofu.

For comparison, tofu was produced by changing the heating conditions of Kure and the other conditions being the same as above. In Comparative Example, the go was heated to 40 ° C., 50 ° C., 70 ° C. and 80 ° C. to immediately separate okara. In another comparative example, the go was heated to 40 ° C. and 50 ° C. and held for 60 minutes, and then the okara was separated.

The breaking strength of the produced tofu was measured. The breaking strength is that the tofu is 47 mm in diameter on the next day of production.
It was cut into a size of 20 mm in height and measured using a rheometer (CR-200D manufactured by Sun Kagaku Co., Ltd.). Diameter 20m
The measurement was performed at room temperature (about 20 ° C.) at a penetration rate of 60 mm / min using a disc of m as a plunger.

The results are shown in the table below.

[0023]

[Table 1] Heating temperature Heating time Breaking strength (g) 40 ° C Instantaneous 129 40 ° C 60 minutes 165 50 ° C Instantaneous 174 50 ° C 60 minutes 144 60 ° C Instantaneous 187 70 ° C Instantaneous 132 80 ° C Instantaneous 134

Reference Example 2 Tofu was produced by performing the same steps as in Reference Example 1 except that heating with an electric heater in Reference Example 1 was changed to heating with live steam. After reaching 40 ° C., 50 ° C., 60 ° C., 70 ° C., and 80 ° C. by heating with live steam (temperature rising time 5 to 13 minutes), the okara was immediately separated to obtain soy milk. Using these soymilks, the breaking strength of tofu produced in the same manner as in Reference Example 1 was measured. The results are shown in the table below.

[0025]

[Table 2] Heating temperature Heating time Breaking strength (g) 40 ° C Instantaneous 157 50 ° C Instantaneous 166 60 ° C Instantaneous 170 70 ° C Instantaneous 152 80 ° C Instantaneous 142

Reference Example 3 60 using the live steam of Reference Example 2
Instantaneous heating time of 5 ℃, 5 minutes, 10 minutes, 20 minutes, 40
Minutes and 60 minutes. When the breaking strength of the manufactured tofu was measured, the results shown in the following table were obtained. For comparison, the breaking strength of the tofu produced by the heating squeezing method was also measured. The Brix of the soybean milk during coagulation was adjusted to 13.0.

[0027]

[Table 3] Heating temperature Heating time Breaking strength (g) 60 ° C Instantaneous 166 60 ° C 5 minutes 176 60 ° C 10 minutes 169 60 ° C 20 minutes 171 60 ° C 40 minutes 168 60 ° C 60 minutes 157 100 ° C (heating diaphragm) 5 minutes 165

Reference Example 4 5 kg of raw soybeans were dipped in water at 15 ° C. to double the wet weight. This dipped soybean was ground with a grinder while adding 14 kg of water to obtain Kure. 2 kg of this Kure was placed in a boiling pot (manufactured by Takai Seisakusho) and heated to 60 ° C. with good stirring (heating time 3 minutes). Immediately after reaching 60 ° C, the okara was separated using a hydraulic squeezing machine to obtain 18.8 kg of soymilk. The Brix of the obtained soymilk is 13.5 (solid content 12.9%).
Met.

This soy milk was added to 1.
It was concentrated under reduced pressure to 47 times, 2.21 times, 2.95 times, 3.73 times to obtain concentrated soymilk. The product temperature of the soymilk at the time of concentration was 45 ° C.

Water was added to each concentrated soy milk to obtain the same Br as before concentration.
Soymilk denaturation index 1 was examined by diluting and reducing to ix13.5. Denaturation index 1 is soy milk at 3000 rpm 1
It is the ratio of the solid content (%) of the supernatant after centrifugation to the solid content (%) before centrifugation when the solution was centrifuged for 0 minutes. The results are shown in the table below.

[0031]

[Table 4] Brix concentration ratio Denaturation index 1 13.5 (before concentration) 1 95.3 19.9 1.47 96.3 29.9 2.21 95.0 39.8 2.95 95.1 50. 4 3.73 95.5

The breaking strength of tofu produced using soymilk before concentration was 147 and the breaking strength of tofu produced using diluted soymilk was 140, and no significant difference was observed. .

Reference Example 5 Soymilk of Brix 12.5 was obtained by repeating the same operation as in Reference Example 4 with the amount of water added at the time of grinding with a grinder set to 15 kg. This soy milk was concentrated to Brix 45.0 (concentration of 3.6 times) using a centrifugal thin film vacuum evaporator CEP-1 (manufactured by Okawara Seisakusho, 1500 rpm, heating temperature 100 ° C., evaporation temperature 45 ° C.). The obtained concentrated soy milk does not gel,
It was liquid.

Reference Example 6 10 kg of raw soybean was dipped in water at 15 ° C. to increase the wet weight by 2.2 times. This dipped soybean was ground with a grinder while adding 28 kg of water to obtain Kure. 50 kg of this Kure was put in a boiling pot (manufactured by Takai Seisakusho) and heated to 60 ° C. with good stirring (heating time 4 minutes). Immediately after reaching 60 ° C, the okara was separated using a hydraulic squeezing machine to obtain 36.8 kg of soy milk. The soymilk thus obtained had a Brix of 13.0 (solid content of 12.
8%). After cooling this soy milk, pack it in a pouch-3
It was frozen slowly in a 0 ° C freezer. Before packing in a pouch, 0.75% of sorbit added to soymilk and 0.75% of trehalose were also prepared.

These soymilks were stored in a freezer at −30 ° C., and the soybean milk thawed under running water was examined for changes with time of modification index 1 and modification index 2. The modification index 2 is 300 soy milk.
It is the ratio of the protein (%) of the supernatant after centrifugation to the protein (%) before centrifugation when centrifuged at 0 rpm for 10 minutes.
Further, tofu was produced according to the method of Reference Example 1 using soymilk thawed under running water, and the breaking strength thereof was also measured. The results are shown in the table below.

[0036]

[Table 5] Additives Storage days Breaking strength (g) Modification index 1 Modification index 2 None 1 day 153 98.2 101.2 13 days 168 94.4 84.2 28 days 152 92.7 84.4 Sorbit 1 day 151 97.7 101.7 13 days 158 96.7 84.0 28 days 167 93.1 85.5 trehalose 1 day 153 98.9 103.6 13 days 157 91.2 84.9 28 days 155 93.8 82.3

Reference Example 7 Instead of slowly freezing in a freezer at -30 ° C in Reference Example 6, rapid freezing was carried out by carbon dioxide gas at -30 ° C to obtain frozen soymilk. The sample was stored in a freezer at −30 ° C. and examined for changes in breaking strength and denaturation index with time as in Reference Example 6. The results are shown in the table below.

[0038]

[Table 6] Additives Storage days Break strength (g) Modification index 1 Modification index 2 None 1 day 159 98.1 101.0 13 days 142 93.9 81.6 28 days 154 92.2 83.5 Sorbit 1 day 155 96.4 100.0 13 days 155 92.7 82.9 28 days 169 93.5 85.0 Trehalose 1 day 153 98.1 102.4 13 days 159 97.0 83.8 28 days 164 93.0 80.0

Reference Example 8 10 kg of raw soybeans were dipped in water at 15 ° C. to double the wet weight. This dipped soybean was ground with a grinder while adding 28 kg of water to obtain Kure. 50 kg of this Kure was put in a boiling pot (manufactured by Takai Seisakusho) and heated to 60 ° C. with good stirring (heating time 4 minutes). Immediately after reaching 60 ° C., the okara was separated using a hydraulic squeezing machine to obtain 37.5 kg of soy milk. The soymilk thus obtained had a Brix of 13.8 (solid content: 12.
9%).

This soy milk was added as it was, or 0.75% of sorbit was added to soy milk, and the mixture was concentrated under reduced pressure three times with an evaporator. Brix of concentrated soy milk is 42.2,
It was 43.8, and was in a liquid state. This concentrated soymilk was packed in a pouch, frozen and stored in a freezer at -30 ° C, and the changes with time of breaking strength and denaturation index were examined as in Reference Example 6.
The results are shown in the table below.

[0041]

[Table 7] Additives Storage days Breaking strength (g) Modification index 1 Modification index 2 None 1 day 135 98.9 97.7 7 days 140 98.8 98.5 28 days 156 98.8 99.3 79 days- 95.8 96.6 Sorbit 1 day 141 98.6 98.5 7 days 136 99.7 98.6 28 days 150 99.1 99.1 79 days-97.2 97.3

(Reference Example 9) Brix 12.5 (solid content: 1) was obtained by repeating the same operation as in Reference Example 8 while setting the amount of water added at the time of grinding with a grinder to 30 kg.
2.5%) soy milk was obtained. This soymilk was added to a centrifugal thin film vacuum evaporator CEP-1 (Okawara Seisakusho 1500 rpm,
Heating temperature 100 ° C., evaporation temperature 45 ° C.)
It was concentrated to x45.0 (concentration of 3.6 times). -3
After freezing in a 0 ° C freezer, -30 ° C, -20 ° C, -1
After being stored at 5 ° C., the breaking strength and the change with time of the modification index were examined as in Reference Example 6. For comparison, soymilk before concentration was stored at -30 ° C for 4 days and tested. The results are shown in the table below.

[0043]

[Table 8] Storage temperature Storage days Breaking strength (g) Modification index 1 Modification index 2 (unconcentrated soy milk immediately after separation) -30 ° C 4 days 152 93.0 82.3 (soy milk after concentration) -30 ° C 4 Day-92.6 96.9 13 days 145 92.5 93.7-20 ° C 4 days-96.1 98.1 13 days 120 88.9 88.9-15 ° C 4 days-94.8 99.2 13th 115 58.5 88.4

Example 1 5 kg of raw soybean was dipped in water at 15 ° C. to increase its wet weight by 2.2 times. This dipped soybean was ground with a grinder while adding 14 kg of water to obtain Kure. 25 kg of this Kure was put in a boiling pot (manufactured by Takai Seisakusho) and heated to 60 ° C. with good stirring (heating time 3 minutes). Immediately after reaching 60 ° C., the okara was separated using a hydraulic squeezing machine to obtain 19 kg of soy milk. The Brix of the obtained soymilk was 13.0 (solid content 12.7%).

The soymilk was cooled and spray dried (Okawara Seisakusho L-8 type, flow rate 2-3 l / h, inlet temperature 100).
˜180 ° C., outlet temperature 50˜90 ° C.) to powder soymilk. This powdered soybean milk was dissolved in water to a concentration of 13% to obtain soybean milk, and this soybean milk was heated at 98 ° C. for 5 minutes to prepare tofu according to the method of Reference Example 1. The breaking strength of this tofu was measured. The results are shown in the table below.

[0046]

[Table 9] Inlet temperature Breaking strength 140 ° C 169 120 ° C 172 100 ° C 164

Example 2 Powdered soybean milk was obtained by variously changing the inlet temperature, the outlet temperature and the flow rate during spray drying in Example 1 to produce tofu. The elasticity and flavor of the produced tofu were examined and compared. The results are shown in the table below.

[0048]

[Table 10] Inlet temperature Outlet temperature Flow rate (l / h) Elasticity of tofu Flavor of tofu 180 ℃ 90 ℃ 3 Good burning odor 160 ℃ 80 ℃ 3 Good Burning odor 140 ℃ 70 ℃ 3 Good Burning odor 120 ℃ 60 ℃ 2 Good Good 100 ℃ 50 ℃ 2 Good Good

(Example 3) The treatment temperature of Example 1 was 120 ° C.
The water content, protein content, and NSI of the powdered soymilk prepared in 1. were measured according to ordinary methods. Further, this powdered soymilk was dissolved in water to a concentration of 13% and the modification index 1 and modification index 2 of soymilk were measured. Furthermore, using this soymilk, tofu was produced according to the method of Reference Example 1, and the breaking strength thereof was measured. House food "Hontofu" for comparison
The same test was performed for (Comparative Example). The results are shown in the table below.

[0050]

[Table 11] Comparative example of the present invention (property of soy milk) Moisture 4.25% 2.05% Protein 48.02% 43.64% NSI 96.58% 95.51% Denaturation index 1 91.8 79.5 Denaturation Index 2 87.5 85.5 (Physical properties of tofu) Breaking strength (g) 165 112

─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-51-70840 (JP, A) JP-A-52-76448 (JP, A) JP-A-52-125667 (JP, A) JP-A-49- 81567 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23C 11/10 A23L 1/20

Claims (6)

(57) [Claims] 1. After heating soybeans at 45 to 65 ° C. for 20 minutes to 20 minutes, soybean milk is obtained by separating okara, and the soybean milk has an inlet temperature of 90 to 130 ° C. and an outlet temperature of 20 to 65 ° C
A method for producing powdered soymilk, which comprises spray-drying at 3 to powderize. 2. The spray drying temperature is 100 to 1 at the inlet temperature.
The manufacturing method according to claim 1, wherein the temperature is 20 ° C and the outlet temperature is 50 to 60 ° C.
Build method. 3. The heating time is instantaneous to 10 minutes.
Or the manufacturing method according to 2. 4. The method according to claim 1, wherein the heating time is 3 minutes to 7 minutes. 5. The manufacturing method according to claim 1.
Soy milk powder produced by 6. Tofu using the soymilk powder according to claim 5.