JP3885194B2 - Processed soy powder material, soy beverage and tofu-like food - Google Patents
Processed soy powder material, soy beverage and tofu-like food Download PDFInfo
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- JP3885194B2 JP3885194B2 JP2003339284A JP2003339284A JP3885194B2 JP 3885194 B2 JP3885194 B2 JP 3885194B2 JP 2003339284 A JP2003339284 A JP 2003339284A JP 2003339284 A JP2003339284 A JP 2003339284A JP 3885194 B2 JP3885194 B2 JP 3885194B2
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- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Description
本発明は加工大豆粉末素材、大豆飲料および豆腐様食品、並びにこれらの製造方法に関する。 The present invention relates to a processed soybean powder material, a soybean beverage and a tofu-like food, and methods for producing them.
大豆は、畑の肉と呼ばれているように、動物性蛋白質と類似するアミノ酸組成の蛋白質を豊富に含み、油分(脂質)の50%以上が、血液中のコレステロールを下げる働きをするリノール酸であり、成人病、特に高血圧の予防に有効であることおよびレシチンをもその栄養素として含有しており、脳細胞に作用してボケに効果のあることが知られている。 Soybean is rich in protein with amino acid composition similar to animal protein, as is called field meat, and more than 50% of oil (lipid) acts to lower cholesterol in the blood. It is known that it is effective in preventing adult diseases, particularly hypertension, and also contains lecithin as its nutrient, and acts on brain cells to be effective against blur.
大豆は、また、体内の酸化を防ぐ成分であるビタミンEをはじめとする各種のビタミン類、例えばビタミンB1、ビタミンB2、ビタミンKなどと共にカルシウム、カリウム、食物繊維などもその栄養素として含有している。従って、その摂取は、老化防止、疲労回復、便秘予防などに役立つ。 Soybeans also contain various vitamins such as vitamin E, which is a component that prevents oxidation in the body, such as vitamin B1, vitamin B2, and vitamin K, as well as calcium, potassium, and dietary fiber as nutrients. . Therefore, the intake is useful for preventing aging, recovering from fatigue, preventing constipation, and the like.
また、大豆に含まれるイソフラボンは、緩和な女性ホルモン様作用を持ち、更年期障害、骨粗鬆症などに有効であることが近年注目されている。大豆に含まれるオリゴ糖は、腸内細菌の栄養源として腸内環境を改善することが知られている。更に、大豆の摂取によれば、慢性的な体力虚弱、疲労、倦怠感、動悸などの改善も図り得ることも知られている。 In recent years, isoflavones contained in soybean have a mild female hormone-like action, and have recently been attracting attention as being effective for menopause, osteoporosis and the like. Oligosaccharides contained in soybean are known to improve the intestinal environment as a nutrient source for intestinal bacteria. Furthermore, it is known that intake of soybeans can improve chronic physical weakness, fatigue, fatigue, palpitation and the like.
大豆の主な加工品としては、古来より、醤油、味噌、納豆、豆乳、豆腐、豆腐加工品(厚揚げ、油揚げ、がんもどき)などが知られている。これらの大豆加工品、特に加熱加工品は、大豆蛋白質の吸収率が高く、特に豆腐では95%にもおよぶものであり、かかる加熱加工品の形での摂食が従来よりよく行われている。 As the main processed products of soybeans, soy sauce, miso, natto, soy milk, tofu, processed tofu products (thick fried, deep-fried, fried cancer) have been known since ancient times. These processed soy products, especially heat-processed products, have a high absorption rate of soy protein, especially 95% in tofu, and eating in the form of such heat-processed products is better performed than before. .
しかるに、例えば、大豆加熱加工品である豆腐は、その製造過程でオカラを分離した豆乳に、にがりなどの凝固剤を加えて製造されており、その製造過程で約30%ものオカラが副産物として発生する。これは現在、大部分が産業廃棄物として処分されている現状にある。このオカラは、一部「卯の花」などとして食用にも供されているように、大豆由来の優良な栄養分をなお多く含んでおり、豆腐、豆乳の製造に当たって、このオカラを有効利用する技術の開発が、この種の業界において種々検討されてきている。 However, for example, tofu, which is a heat-processed product of soybeans, is produced by adding coagulants such as bittern to soy milk that has been separated from okara in the production process, and about 30% of okara is produced as a by-product in the production process. To do. This is the current situation where most are disposed of as industrial waste. This okara contains a lot of excellent nutrients derived from soybeans, as some are also used for food as “blossoms” etc., and development of technology to make effective use of this okara in the production of tofu and soy milk However, various studies have been conducted in this type of industry.
その例としては、例えば呉からオカラを分離して得られる豆乳を、別の豆乳製造の際の引き水として利用して、オカラを分離しない呉を予め高圧ホモゲナイズ処理して豆乳を得る方法が提案されている(特許文献1参照)。しかしながらこの方法は、オカラの一部を再利用するだけであり、依然として、有効利用されないオカラが発生することは避けられない。勿論、得られる豆乳は大豆由来の全栄養素を含むものではない。 As an example, a method is proposed in which soy milk obtained by separating okara from kure, for example, is used as a pulling water in the production of another soy milk to obtain soy milk by high-pressure homogenization of kure that does not separate okara in advance. (See Patent Document 1). However, this method only recycles a part of the okara, and it is inevitable that an okara that is not effectively utilized still occurs. Of course, the obtained soymilk does not contain soy-derived total nutrients.
また、蒸煮粉砕した大豆液から一旦濾過により分離したオカラを酵素処理してオカラ乳とした後、これを豆乳に再混合して全豆乳および豆腐を製造する技術も知られている(特許文献2,3参照)。この技術はオカラの再利用技術としては評価できるものの、別途オカラの分離およびオカラの酵素処理が必要となる煩雑さがあり、しかも得られる豆乳は、酵素処理によってその組成が大きく変化しており、豆乳本来の味、食感が変化しており、また大豆の全栄養素を含むものとはいえないものになっている。 In addition, a technique for producing whole soybean milk and tofu by enzymatically treating okara once separated by filtration from cooked soybean liquid into okara milk by re-mixing it into soy milk (Patent Document 2) is also known. , 3). Although this technology can be evaluated as a technique for reusing Okara, there is a need for separate Okara separation and Okara enzyme treatment, and the composition of the resulting soy milk is greatly changed by the enzyme treatment, The original taste and texture of soy milk have changed, and it cannot be said that it contains total soybean nutrients.
以上のように、現在、大豆の栄養素を有効な形で実質的に全て含み、しかも、官能的に優れた食感を有しており美味しくて且つ消化、吸収性が優れた豆乳製品乃至豆腐製品を、容易且つ簡便に製造する技術は、いまだ開発されておらず、そのような技術の開発が、当業界で切望されている。
本発明の目的は、大豆の栄養素を実質的に全て含有し、しかも、官能的に優れた食感を有し、美味しくて且つ消化、吸収性が優れた大豆飲料乃至豆腐製品(豆腐様食品)を、容易に製造する技術を提供することにある。 An object of the present invention, the nutrients of soybean contains substantially all, moreover, have organoleptic excellent texture, delicious and digestion, soy drink Ryo乃 Itaru tofu products (tofu absorbent excellent It is to provide a technique for easily producing a food product.
また、本発明の他の目的は、上記大豆飲料乃至豆腐様食品を製造するための、青臭みがなく、蛋白質の熱変性を極力抑えられており、しかも単に水中に溶解乃至分散および均質化するだけで目的とする大豆飲料を製造可能な優れた加工適性および溶解性を有する加工大豆粉末素材を提供することにある。 Another object of the present invention is to produce the above-mentioned soybean beverage or tofu-like food, which has no blue odor, suppresses heat denaturation of the protein as much as possible, and is simply dissolved, dispersed and homogenized in water. It is an object of the present invention to provide a processed soybean powder material having excellent processability and solubility that can produce a desired soybean beverage.
本発明者らは、鋭意研究の結果、下記要旨の発明によれば上記目的が達成できることを見出し、ここに本発明を完成するに至った。 As a result of intensive studies, the present inventors have found that the above object can be achieved according to the invention of the following gist, and have completed the present invention.
本発明は、生大豆を加熱処理して得られ、水溶性窒素指数(NSI, Nitrogen Solubility Index、以下「NSI」ということがある)が55-70であり、リポキシゲナーゼ値(以下、「LOX値」ということがある)が20以下であり、n-ヘキサナールを含まないかまたは生大豆中に含まれる量を100%としたときの相対値で10％以下の量で含み、且つ10重量％の濃度となるように水に溶解させた液の糖度屈折率(以下、単に「ブリックス値」ということがある)が3.0-6.0であることを特徴とする加工大豆粉末素材を提供する。 The present invention is obtained by heat-treating raw soybeans, has a water-soluble nitrogen index (NSI, Nitrogen Solubility Index, hereinafter sometimes referred to as `` NSI '') 55-70, lipoxygenase value (hereinafter referred to as `` LOX value '') Is 20 or less, and does not contain n-hexanal or is contained in a relative value of 10% or less when the amount contained in raw soybeans is 100%, and a concentration of 10% by weight. Provided is a processed soybean powder material characterized in that the sugar content refractive index (hereinafter sometimes simply referred to as “Brix value”) of the solution dissolved in water is 3.0-6.0.
また、本発明は、上記加工大豆粉末素材を固形分濃度で5-25重量％含有し均質化されていることを特徴とする大豆飲料を提供する。 The present invention also provides a soybean beverage characterized in that the processed soybean powder material contains 5-25% by weight of solid content and is homogenized.
また、本発明は、上記加工大豆粉末素材を固形分濃度で10-25重量％含有する大豆液を凝固させて得られる豆腐様食品を提供する。 The present invention also provides a tofu-like food obtained by coagulating a soybean liquid containing the processed soybean powder material in a solid content concentration of 10-25% by weight.
また、本発明は、生大豆を95-105℃の温度下に蒸気で120-210秒間熱処理後、微粉末化して上記加工大豆粉末素材を得ることを特徴とする加工大豆粉末素材の製造方法を提供する。 Further, the present invention provides a method for producing a processed soybean powder material, characterized in that raw soybean is heat treated with steam at a temperature of 95-105 ° C. for 120-210 seconds and then pulverized to obtain the processed soybean powder material. provide.
また、本発明は、上記加工大豆粉末素材を固形分濃度で5-25重量％となる濃度で水中に分散、溶解し、次いで混合液を均質化することを特徴とする上記大豆飲料の製造方法を提供する。 Further, the present invention provides the above-mentioned method for producing a soy beverage, characterized in that the processed soybean powder material is dispersed and dissolved in water at a solid content concentration of 5-25% by weight, and then the mixed solution is homogenized. I will provide a.
また、本発明は、上記加工大豆粉末素材を固形分濃度で10-25重量％含有する大豆液を調製し、該液に凝固剤を加えて凝固させることを特徴とする上記豆腐様食品の製造方法を提供する。 Further, the present invention provides a soybean liquid containing the processed soybean powder material in a solid content concentration of 10-25 wt%, and adding the coagulant to the liquid to solidify the soybean tofu-like food, Provide a method.
本発明加工大豆粉末素材は、大豆の有する全栄養素を実質的に損失することなく含んでおり、しかも該栄養素、特に蛋白質の分解や変性などをできるだけ少なくして、高い水溶性窒素指数を有することから、大豆飲料および豆腐様食品を調製するための粉末形態の大豆素材として有用である。 The processed soybean powder material of the present invention contains the total nutrients of soybean without substantial loss, and has a high water-soluble nitrogen index by minimizing the degradation and modification of the nutrients, particularly proteins. Therefore, it is useful as a soybean material in powder form for preparing soybean beverages and tofu-like foods.
以下、本発明加工大豆粉末素材、大豆飲料及び豆腐様食品につき詳述する。 Hereinafter, the processed soybean powder material, soybean drink and tofu-like food of the present invention will be described in detail.
(1) 本発明加工大豆粉末素材
本発明加工大豆粉末素材は、生大豆を加熱処理することにより得られ、NSIが55-70であり、LOX値が20以下であり、n-ヘキサナールを含まないかまたは生大豆中に含まれる量を100%としたときの相対値で10％以下の量で含み、且つブリックス値が3.0-6.0であることを特徴とする。
(1) Invention processed soybean powder material The invention processed soybean powder material is obtained by heat-treating raw soybean, has an NSI of 55-70, an LOX value of 20 or less, and does not contain n-hexanal Or 10% or less as a relative value when the amount contained in the raw soybean is 100%, and the Brix value is 3.0-6.0.
ここで、NSIは、後記実施例に詳述する日本油脂協会制定の食品成分検査分析法に従って測定されるものであり、この値が55-70の範囲にある場合は、大豆の加熱処理による蛋白質の熱変性が少なく、得られる加工大豆粉末の溶解性が高く、しかも該粉末を水に溶解、分散させて得られる大豆飲料の食感にザラツキが残らない。 Here, NSI is measured according to the food component inspection and analysis method established by the Japan Oils and Fats Association, which will be described in detail in Examples below. When this value is in the range of 55-70, protein by heat treatment of soybeans The processed soybean powder obtained has a high solubility, and the texture of the soybean beverage obtained by dissolving and dispersing the powder in water does not remain rough.
LOX値は、後記実施例に詳述する文献記載の方法に従うリポキシゲナーゼ(LOX)の力価測定法により求められる。LOXは、ハイドロパーオキシダーゼ(HPO)と共に、大豆の青臭みの原因となる例えばリノール酸などの多不飽和脂肪酸の分解によるn-ヘキサナールの生成に関与する酵素である。 The LOX value is determined by a titration method for lipoxygenase (LOX) according to the method described in the literature described in detail in Examples below. LOX, together with hydroperoxidase (HPO), is an enzyme involved in the production of n-hexanal by decomposition of polyunsaturated fatty acids such as linoleic acid, which causes soybean's blue odor.
従来、豆乳飲料の製造における大豆臭の抑制は、一般に高温加熱によって、このLOXとHPOとの両者を失活させてきたが、過度の加熱処理は大豆蛋白の変性、不溶化を招き、それ故、豆乳製造時にオカラとして廃棄される蛋白質成分の増加と、得られる豆乳自体の食感、特に舌触りにおけるザラツキを回避し難く風味および滑らかさに問題があった。本発明者らは、従来の高温加熱処理によらずとも、LOX値を20以下とする穏和な加熱処理によって、大豆臭(青臭み)が解消でき、しかも大豆蛋白質の過剰な熱変性、不溶化が防止でき、かくして、溶解性に優れしかも食感においてザラツキのない大豆飲料の製造のための、加工適性に優れた加工大豆粉末が得られることを見出している。LOX値の好ましい範囲としては、約2-10を挙げることができる。 Conventionally, the suppression of soybean odor in the production of soy milk beverages has generally deactivated both LOX and HPO by high-temperature heating, but excessive heat treatment leads to denaturation and insolubilization of soy protein, and therefore, There was a problem with the increase in protein components discarded as okara during the production of soymilk, and the texture and flavor of the resulting soymilk itself, in particular, it was difficult to avoid roughness in the texture. The present inventors have been able to eliminate soybean odor (blue odor) by mild heating treatment with a LOX value of 20 or less, and not excessive heat denaturation and insolubilization of soybean protein, regardless of conventional high temperature heating treatment. It has been found that a processed soybean powder excellent in processability can be obtained for the production of a soybean beverage that can be prevented and thus has excellent solubility and is not rough in texture. A preferred range for the LOX value is about 2-10.
本発明加工大豆粉末におけるn-ヘキサナール含量は、該粉末を大豆飲料乃至大豆液としたときに大豆臭(青臭み)を感じないものとして規定される。この青臭みを感じないn-ヘキサナール含量は、後記実施例に詳述するとおり、生大豆(非加熱)中に含まれるn-ヘキサナール量を100%としたときの相対値で10％を上限とする。 The n-hexanal content in the processed soybean powder of the present invention is defined as that the soybean odor (blue odor) is not felt when the powder is used as a soybean beverage or a soybean liquid. The n-hexanal content that does not feel blue odor is 10% as a relative value when the amount of n-hexanal contained in raw soybean (non-heated) is 100%, as detailed in the examples below. To do.
また、ブリックス値(糖度屈折率)とは、本発明加工大豆粉末の溶解性(分散性)および加工適性を示す一つの指標であり、該ブリックス値が大きいほど溶解性に優れており、加工適性が良好であることを意味する。従来の豆乳製造のための大豆の高温加熱処理によれば、青臭みは解消できる反面、大豆蛋白質の熱変性、不溶化によって、得られる大豆処理液(呉)のブリックス値は非常に低い(例えば約2)。従って、従来このような呉は、粉末化することなく、一旦オカラを分離して豆乳としていた。しかるに、本発明により提供される加工大豆粉末は、そのブリックス値が3.0-6.0、好ましくは5.0-6.0の範囲にあり、溶解性および加工適性に優れたものであり、従って、その利用によって高濃度の大豆飲料を調製することができ、得られる大豆飲料は、大豆由来の栄養素を豊富に含有しており、しかも食感にザラツキを与えるおそれもない。 The Brix value (sugar content refractive index) is one index indicating the solubility (dispersibility) and processability of the processed soybean powder of the present invention, and the greater the Brix value, the better the solubility and the processability. Means good. According to the conventional high-temperature heat treatment of soybeans for producing soymilk, the blue odor can be eliminated, but the soy protein solution (Kure) has a very low Brix value due to thermal denaturation and insolubilization of soy protein (for example, about 2). Therefore, conventionally, such kure has once separated okara into soy milk without powdering. However, the processed soybean powder provided by the present invention has a brix value in the range of 3.0-6.0, preferably 5.0-6.0, and is excellent in solubility and processability. The soy beverage obtained can contain abundant nutrients derived from soy, and there is no possibility of giving a rough texture.
本発明加工大豆粉末素材の製造は、より詳しくは、例えば次の如くして実施される。即ち、大豆の皮を剥き、離脱した皮を分離し、半割した後、加熱処理する。この加熱処理は、水蒸気雰囲気中に一定時間保持するか、またはコンベアにより移動させながら水蒸気と接触させることにより実施できる。 More specifically, the production of the processed soybean powder material of the present invention is performed as follows, for example. That is, the skin of soybean is peeled, the peeled skin is separated, divided in half, and then heat-treated. This heat treatment can be carried out by keeping it in a steam atmosphere for a certain period of time or by bringing it into contact with steam while being moved by a conveyor.
原料大豆としては、その品種などに限定なく、各種のものを利用できる。該原料大豆は、一般的なこの種の加熱大豆加工品の製造と同様に予め割豆、破砕豆、虫食豆、他の種子類、異物などを取り除くための精選処理および大豆の表面に付着している土ほこりなどを取り除くための水洗などの洗浄処理を行うことができる。 As the raw material soybean, various kinds can be used without being limited to the variety. The raw soybean is attached to the surface of the soybean so that it can be removed in advance in order to remove cracked beans, crushed beans, worm-eaten beans, other seeds, foreign matters, etc. It is possible to perform washing treatment such as washing with water to remove soil dust.
上記原料大豆を、次いで、常法に従って、適当な脱皮機、補助脱皮機などを用いて脱皮、半割処理する。この処理では、割れ、破壊のような子葉に対する機械的な損傷を最小限にして皮を分離することが重要である。この理由は子葉の細胞が物理的に損傷されると酵素類が大豆油に作用して、青臭みを発現するからである。 The raw soybeans are then peeled and halved using a suitable peeling machine, auxiliary peeling machine, etc. according to a conventional method. In this process, it is important to separate the skin with minimal mechanical damage to the cotyledons such as cracking and breaking. This is because when cotyledon cells are physically damaged, enzymes act on soybean oil and develop a blue odor.
本発明では、次いで加熱処理する。この加熱処理における原料大豆と水蒸気との接触は、大豆が65-105℃の温度を30秒から30分間保つ条件、より好ましくは95-105℃の温度を120-210秒間保つ条件から、適宜選択して行うことができる。この加熱処理の条件は、得られる本発明加工大豆粉末素材の品質に重大な影響を与える。即ち、この温度条件が過酷な場合、従来の高温加熱処理と同様に、NSIを向上させることはできず、ブリックス値も低いものとなる欠点がある。好ましい温度および時間条件の組合せは、65℃前後で20-30分、80℃前後で10-20分、90℃前後で3-10分、100℃前後で1-5分の範囲から選ばれるのがよい。より具体的には、例えば70℃-15分、75℃-12分、80℃-10分、85℃-6分、90℃-5分、95℃-3分30秒、100℃-140秒、105℃-120秒など、好ましくは95℃-3分30秒、100℃-140秒および105℃-120秒を挙げることができる。 In the present invention, heat treatment is then performed. The contact between the raw material soybean and water vapor in this heat treatment is appropriately selected from the condition that the soybean maintains a temperature of 65-105 ° C. for 30 seconds to 30 minutes, more preferably a condition of maintaining a temperature of 95-105 ° C. for 120-210 seconds. Can be done. This heat treatment condition has a significant influence on the quality of the processed soybean powder material of the present invention obtained. That is, when this temperature condition is severe, there is a drawback that NSI cannot be improved and the Brix value is low as in the conventional high-temperature heat treatment. Preferred temperature and time condition combinations are selected from the range of 20-30 minutes at around 65 ° C, 10-20 minutes at around 80 ° C, 3-10 minutes at around 90 ° C, and 1-5 minutes at around 100 ° C. Is good. More specifically, for example, 70 ° C-15 minutes, 75 ° C-12 minutes, 80 ° C-10 minutes, 85 ° C-6 minutes, 90 ° C-5 minutes, 95 ° C-3 minutes 30 seconds, 100 ° C-140 seconds. 105 ° C-120 seconds, preferably 95 ° C-3 minutes 30 seconds, 100 ° C-140 seconds and 105 ° C-120 seconds.
本発明では、加熱処理後の処理大豆を微粉末化する。この微粉末化は、通常の粉末化のための各種装置などを用いて実施することができる。該装置としては粉砕処理機、磨砕処理機などを挙げることができる。具体的微粉末化処理は、例えば先ずロールがけにより圧偏してフレーク状とし、次いで乾燥し、最終的にグラインダーなどを用いて磨砕することにより行われる。上記における乾燥は、特に限定されるものではないが、一般には、大豆フレークの含水量を3-6重量％程度の範囲となるように行われるのが好ましい。なお、上記微粉末化処理は、加熱処理後に冷却して行われる必要はなく、従って加温条件下に実施されてもよいが、その際、採用される温度条件は、前記加熱処理の際の条件よりも充分に低いものとする。また、微粉末化の程度も、特に限定されるものではないが、一般には、平均粒子径が約50μm程度以下とするのが好ましい。また、平均粒子径150μm以上の粒子が10%以下となるようにするのが好ましい。 In the present invention, the treated soybean after the heat treatment is pulverized. This fine pulverization can be carried out using various devices for normal pulverization. Examples of the apparatus include a pulverizer and an attritor. The specific pulverization treatment is performed, for example, by first biasing to a flake shape by rolling, then drying, and finally grinding using a grinder or the like. The drying in the above is not particularly limited, but generally it is preferably performed so that the water content of soybean flakes is in the range of about 3-6% by weight. Note that the micronization treatment does not need to be performed after the heat treatment, and thus may be performed under heating conditions. However, the temperature condition employed here is the same as that during the heat treatment. It shall be sufficiently lower than the conditions. Further, the degree of pulverization is not particularly limited, but in general, the average particle diameter is preferably about 50 μm or less. Further, it is preferable that particles having an average particle diameter of 150 μm or more are 10% or less.
かくして、前述した各種の優れた物性を有する本発明所期の加工大豆粉末を得ることができる。このものは、粉末であることに基づいて、保存安定性に優れていることは勿論のこと、後記するように単に水に溶解、分散させるだけで非常に容易に濃厚な大豆液を調製可能であるため、その利用によれば、従来豆乳の製造において必須の工程であった大豆の浸漬(膨潤)工程が不要となり、これに基づいて、浸漬水に溶解して流出する栄養分の損失もなければ、該浸漬水の排水処理も不必要となり、製造時間の短縮も図り得る利点がある。 Thus, the processed soybean powder of the present invention having the various excellent physical properties described above can be obtained. Based on the fact that it is a powder, it is excellent in storage stability, and as described later, a concentrated soybean liquid can be prepared very easily by simply dissolving and dispersing in water. Therefore, according to its use, the soaking (swelling) step of soybean, which was an indispensable step in the production of soymilk, is unnecessary, and based on this, there is no loss of nutrients that dissolve and flow out of the soaking water. The drainage treatment of the immersion water becomes unnecessary, and there is an advantage that the manufacturing time can be shortened.
(2) 本発明大豆飲料
本発明大豆飲料は、前記(1)に記載の本発明加工大豆粉末素材を固形分濃度で5-25重量％含有し、均質化されていることにより特徴づけられる。
(2) Present Soy Beverage The present soy beverage is characterized by containing 5-25% by weight of the processed soy powder material of the present invention described in (1) above in a solid concentration and being homogenized.
本発明加工大豆粉末素材は、前述した通り、大豆蛋白の熱変性が少なく、水溶性蛋白含量が高く、溶解性に優れているため、これを単に水中に溶解、分散させるのみで、容易に各種濃度の大豆液とすることができ、これを常法に従って均質化(ホモジナイズ)することで、従来例をみない高濃度の大豆飲料を得ることもできる。しかも、該大豆飲料は、大豆の青臭みはなく、食感におけるザラツキや沈殿の発生もなく、味、風味などの点でも非常に優れたものであり、更に、従来、絞り処理(分離)により分離され廃棄されていたオカラの成分をも全て含む点で大豆本来の栄養素を全て有効に含むものである。 As described above, the processed soybean powder material of the present invention has little heat denaturation of soy protein, high water-soluble protein content, and excellent solubility. Therefore, it can be easily dissolved and dispersed in water. A soybean liquid having a concentration can be obtained, and by homogenizing the soybean liquid according to a conventional method, it is possible to obtain a high-concentration soybean drink not seen in conventional examples. Moreover, the soy beverage has no blue odor of soy, does not cause roughness or precipitation in texture, and is very excellent in terms of taste, flavor, etc. It effectively contains all the nutrients inherent to soybeans in that it also contains all the components of okara that have been separated and discarded.
本発明大豆飲料の調製に当たり、加工大豆粉末素材の水に対する配合量は、5-25重量％の範囲で任意に決定することができ、これによって各種濃度の大豆飲料製品を得ることができる。特に好ましい配合量は、10-15重量％程度とするのが好ましい。なお、本発明により得られる大豆飲料は、繊維質を除去したものではないため、農林水産省日本農林規格(JAS規格)品質表示基準に規定する「豆乳」には該当しない。 Strike the preparation of the present invention soy beverage, the amount of water on the processed soybean powder material may be arbitrarily determined in the range of 5-25 wt%, whereby it is possible to obtain a soy beverage products at various concentrations . A particularly preferable blending amount is preferably about 10 to 15% by weight. The soy drink obtained by the present invention does not fall under the “soy milk” defined in the Japanese Agriculture and Forestry Standard (JAS Standard) Quality Labeling Standard of the Ministry of Agriculture, Forestry and Fisheries because it does not have fiber removed.
大豆液の調製に当たっては、特に必要ではないが、pH調整、安定化のためのpH調整剤、緩衝剤など(炭酸水素ナトリウム、クエン酸三ナトリウム、クエン酸、硫酸など)を適宜使用することができる。また、一般的飲料と同様に、各種の着香料、風味物質、甘味料などを添加配合することもできる。 When preparing soybean liquid, it is not particularly necessary, but pH adjusters, pH adjusters for stabilization, buffers, etc. (sodium hydrogen carbonate, trisodium citrate, citric acid, sulfuric acid, etc.) may be used as appropriate. it can. Moreover, various flavorings, flavor substances, sweeteners, and the like can be added and blended in the same manner as general beverages.
得られる大豆液の均質化は、一般的なホモジナイザーを利用して行うことができ、これによって、一層優れた食感、とくに滑らかさを有する大豆飲料製品を得ることができる。具体的には、該均質化は、例えばガウリン(GAULIN)社製高圧ホモジナイザー(LAB40)を用いて、約200-1000kgf/cm2、好ましくは約300-800kgf/cm2の条件で実施することができる。 The soy liquor obtained can be homogenized using a general homogenizer, whereby a soy beverage product having a better texture, particularly smoothness, can be obtained. Specifically, the homogeneous structure formation, for example using a Gaulin (GAULIN) manufactured by a high pressure homogenizer (LAB40), about 200-1000kgf / cm 2, that preferably at about 300-800kgf / cm 2 Conditions it can.
また、本発明大豆飲料の調製に当たっては、大豆成分を充分に液中に抽出させると共に残存する酵素類(LOX、トリプシンインヒビターなど)を失活させるために、加熱手段を採用することもできる。該加熱のための温度および時間としては、好ましくは約80-110℃、1-15分間を挙げることができる。 In preparing the soy beverage of the present invention, a heating means can also be employed in order to sufficiently extract the soy component into the liquid and inactivate the remaining enzymes (LOX, trypsin inhibitor, etc.). The temperature and time for the heating are preferably about 80 to 110 ° C. and 1 to 15 minutes.
かくして得られる大豆飲料は、常法に従いこれを適当な殺菌または滅菌処理後、適当な容器に無菌的に充填して、製品とすることができる。 The soy beverage thus obtained can be made into a product by aseptically filling it in a suitable container after appropriate sterilization or sterilization treatment according to a conventional method.
(3) 本発明豆腐様食品
本発明豆腐様食品は、前記(2)で得られる本発明大豆飲料乃至本発明加工大豆粉末素材を水中に溶解、分散させて調製した大豆液を、従来の豆乳に代えて利用することにより調製できる。得られる本発明豆腐様食品は豆腐そのものであるが、オカラの成分をも含むものである(繊維質を除去していない)ため、前記本発明大豆飲料が豆乳の規格に合致しないと同様に、農林水産省食品流通局長通達による「豆腐」には該当しない。従って、本発明では豆腐様食品という。
(3) Tofu-like food of the present invention The tofu- like food of the present invention is a soy milk prepared by dissolving and dispersing the soy beverage of the present invention or the processed soybean powder material of the present invention obtained in (2) above in water. It can prepare by using instead of. The obtained tofu-like food of the present invention is tofu itself, but also contains okara components (fiber is not removed), so that the soy beverage of the present invention does not meet soy milk standards, It does not fall under “tofu” by the Director of the Ministry of Food Distribution. Therefore, it is called a tofu-like food in the present invention.
本発明豆腐様食品は、木綿豆腐、絹ごし豆腐、充填豆腐などに相当する各種の豆腐様食品とすることができる。これらの調製は、その種類に応じて、従来よりよく知られている。 The tofu-like food of the present invention can be various tofu-like foods corresponding to cotton tofu, silken tofu, filled tofu and the like. These preparations are well known in the art depending on the type.
より詳しくは、例えば木綿豆腐は、本発明大豆飲料(または均質化前の大豆液)に、凝固剤を加えて蛋白質を凝固させ(凝固工程)、次いで崩ずし工程、型入れ・圧搾工程、型出し工程、カット・水晒し工程および包装工程を経て得ることができる。絹ごし豆腐は、原料大豆液を型入れ後、凝固、カット・水晒しおよび包装することにより調製できる。また、充填豆腐は、原料大豆液を冷却後、凝固工程、容器に充填する工程、加熱・凝固工程および冷却工程を経て製造することができる。 More specifically, for example, cotton tofu, the soy beverage of the present invention (or soy bean before homogenization), coagulating the protein by adding a coagulant (coagulation step), then crushing step, mold-filling and pressing step, It can be obtained through a mold forming process, a cut / water exposure process and a packaging process. Silken tofu can be prepared by casting a raw soybean liquid, solidifying, cutting, water-exposing, and packaging. Moreover, filling tofu can be manufactured through a solidification process, the process of filling a container, a heating / coagulation process, and a cooling process after cooling raw material soybean liquid.
いずれの場合も凝固剤としては、例えば塩化マグネシウム(にがり)、硫酸カルシウム(すまし粉)、グルコノデルタラクトンなどを利用することができる。凝固剤の配合割合は、大豆に対して2-5重量%程度となる量、通常、原料大豆液に対して約0.1-1重量％程度の範囲から選ばれるのが普通である。また、凝固工程に先だって、本発明大豆飲料の項で説明したような均質化処理を行うのが望ましく、更に、必要に応じて大豆液は減圧下に脱気処理したり、適当な消泡を加えて泡の発生を抑えておくこともできる。凝固工程は、通常約30分〜1時間で完結する。なお、本発明加工大豆粉末素材およびこれを利用して得られる大豆液は、豆腐様食品製造時の凝固剤による凝固性も良好である利点を有している。 In any case, as a coagulant, for example, magnesium chloride (bittern), calcium sulfate (smooth flour), glucono delta lactone, etc. can be used. The blending ratio of the coagulant is usually selected from an amount of about 2-5% by weight with respect to soybean, and usually within a range of about 0.1-1% by weight with respect to the raw soybean liquid. Prior to the coagulation step, it is desirable to perform a homogenization treatment as described in the section of the present invention soy beverage. Further, if necessary, the soybean liquid can be degassed under reduced pressure, or an appropriate defoaming can be performed. In addition, generation of bubbles can be suppressed. The coagulation process is usually completed in about 30 minutes to 1 hour. The processed soybean powder material of the present invention and the soybean liquid obtained using the same have the advantage that the coagulability by the coagulant during the production of the tofu-like food is good.
かくして、滑らかで、栄養価が高く、消化性もよく、しかも大豆由来の甘さがあり、風味がよくて香ばしい濃厚な豆腐様食品を得ることができる。得られる豆腐様食品は、その保存安定性にも優れたものである。 Thus, it is possible to obtain a thick tofu-like food that is smooth, highly nutritious, has good digestibility, has a sweetness derived from soybeans, has a good flavor and is fragrant. The obtained tofu-like food has excellent storage stability.
以下、本発明を更に詳しく説明するため実施例を挙げる。
実施例1
本発明加工大豆粉末素材の調製
選別により小石や他種物の種などの夾雑物を除いた大豆を用いた。
Examples are given below to illustrate the present invention in more detail.
Example 1
Preparation of the processed soybean powder material of the present invention Soybean was used after removing impurities such as pebbles and other species by sorting.
該大豆を以下の通り脱皮した。即ち、選別された大豆を脱皮しやすく割れやすい状態になるまで、90℃の温度で0.5-5分間加熱した。 The soy was moulted as follows. That is, the selected soybean was heated at a temperature of 90 ° C. for 0.5-5 minutes until it became easy to peel and break easily.
脱皮機および補助脱皮機(原田産業株式会社製の選別脱皮システムを利用した)を用いて皮を剥いで半割に分割して脱皮大豆を得た。 Using a molting machine and an auxiliary molting machine (using a sorting molting system manufactured by Harada Sangyo Co., Ltd.), the skin was peeled and divided into halves to obtain molted soybeans.
得られた脱皮大豆を冷却して、次の熱処理工程に供した。即ち、脱皮大豆を密閉した装置(日阪製作所製RIC-15T)内に均等に入れ、大豆が100℃の温度に達するまで装置内に生蒸気を送り続けて、大豆を140秒間100℃に保った。 The obtained molted soybean was cooled and subjected to the next heat treatment step. That is, evenly put in the device (RICH-15T manufactured by Nisaka Manufacturing Co., Ltd.) that contains molted soybeans, and keep sending soybeans to 100 ° C for 140 seconds by continuing to feed steam until the soybeans reaches a temperature of 100 ° C. It was.
尚、上記熱処理工程は、これに代えて、脱皮大豆を密閉装置内で105℃の加圧下にコンベア式連続式蒸し機を用いて加熱処理(脱皮大豆が105℃、2分間コンベア内に滞留するように加熱処理)することによっても実施できる。このような装置の利用によれば、同時に均一な加熱が確実に実施できる。 Instead of this, the heat treatment step is to heat the peeled soybeans using a conveyor-type continuous steamer under pressure of 105 ° C. in a sealing device (the peeled soybeans stay in the conveyor for 2 minutes at 105 ° C. It can also be carried out by heat treatment. By using such an apparatus, uniform heating can be reliably performed at the same time.
次に蒸気を止め、熱く蒸されている大豆を、熱いうちにロールの隙間を0.6-1.0mmにセットしたローラーミルのローラ間に通して、フレーク状処理大豆(全体に多数の亀裂がある)を得た。 Next, stop steam and pass hot steamed soybeans between the rollers of a roller mill with the roll gap set to 0.6-1.0 mm while hot, flaked soybeans (there are many cracks in the whole) Got.
得られた大豆フレークを、網状のパンに薄く広げ、80℃に設定した箱型熱風乾燥機に入れて3-6％の含水量となるまで乾燥した。フレーク温度は80℃以下に保たれるように調整した。その後、30℃あるいはそれ以下に冷した。 The obtained soybean flakes were spread thinly on a net-like bread, put into a box-type hot air dryer set at 80 ° C., and dried to a water content of 3-6%. The flake temperature was adjusted to be kept at 80 ° C. or lower. Thereafter, it was cooled to 30 ° C. or lower.
次いで、大豆フレークをエアーグラインダーを用いて60℃以下の低温で粉砕した。該粉砕は、粉砕粒子の径150μm以上が10％以下になるように行った。 Next, the soybean flakes were pulverized using an air grinder at a low temperature of 60 ° C. or lower. The pulverization was performed so that the diameter of the pulverized particles was 150 μm or more and 10% or less.
かくして、粉末化された処理大豆粉末は、青臭みがほとんどなく、大豆のほのかな香ばしさとわずかな甘み、旨味があり、口当たりが良かった。特に、コンデンスミルクのような旨味、甘みのある味を呈していた。
実施例2および3
実施例1において、熱処理工程における温度および時間条件である100℃、140秒に代えて105℃、120秒(実施例2)および95℃、180秒(実施例3)を採用して、同様にして本発明大豆粉末素材試料を得た。
比較例1
実施例1において、熱処理工程における温度及び時間条件を100℃、140秒から100℃、10分間に代えて同様にして、比較大豆粉末素材試料を得た。
比較例2
実施例1と同様にして得られた、半割に分割した脱皮大豆を冷却後、乾燥し、次いで同様にエアーグラインダーを用いて60℃以下の低温で粉砕して比較大豆粉末素材試料を調製した。
試験例1
物性試験
実施例1-3および比較例1-2で得た各大豆粉末素材試料の物性を、次のとおり試験した。
Thus, the pulverized treated soybean powder had almost no blue odor, had a subtle fragrance of soybeans, a slight sweetness and umami, and was palatable. In particular, it had an umami taste and a sweet taste like condensed milk.
Examples 2 and 3
In Example 1, instead of the temperature and time conditions in the heat treatment step of 100 ° C. and 140 seconds, 105 ° C. and 120 seconds (Example 2) and 95 ° C. and 180 seconds (Example 3) were adopted in the same manner. Thus, a soybean powder material sample of the present invention was obtained.
Comparative Example 1
A comparative soybean powder material sample was obtained in the same manner as in Example 1, except that the temperature and time conditions in the heat treatment step were changed from 100 ° C. for 140 seconds to 100 ° C. for 10 minutes.
Comparative Example 2
A half-divided molting soybean obtained in the same manner as in Example 1 was cooled, dried, and then similarly pulverized at a low temperature of 60 ° C. or lower using an air grinder to prepare a comparative soybean powder material sample. .
Test example 1
Physical Properties Test The physical properties of each soybean powder material sample obtained in Example 1-3 and Comparative Example 1-2 were tested as follows.
(1) NSI (Nitrogen Solubility Index):
食品成分検査における公的分析法の一つである基準油脂分析試験法(日本油脂協会制定の分析法)の1.1.4.6水溶性窒素定数の中の1.1.4.6.A-71水溶性窒素指数(標準法)、またはAOCS(The American Oil Chemist's Society, 米国)の公式分析法BA-11-65 NSIに従う方法で分析した。
(1) NSI (Nitrogen Solubility Index):
1.1.4.6.A-71 water-soluble nitrogen index (1.1.4.6) of the water-soluble nitrogen constant of the standard oil and fat analytical test method (analytical method established by the Japan Oils and Fats Association), which is one of the official analytical methods for food component inspection Standard method), or a method according to the official analysis method BA-11-65 NSI of AOCS (The American Oil Chemist's Society, USA).
(2) LOX (Lipoxigenase):
文献(Methods in Enzymology, 1962, No.5, p.539)に記載の酵素番号：1.13.1.12リポキシゲナーゼの力価の測定方法に従って分析した。
(2) LOX (Lipoxigenase):
Analysis was performed according to the method for measuring the titer of enzyme number: 1.13.1.12 lipoxygenase described in the literature (Methods in Enzymology, 1962, No. 5, p. 539).
(3) n-ヘキサナールの測定:
供試試料中のn-ヘキサナール量を液体クロマトグラフィーを用いて分析した。本発明試料の測定値は、比較例2で調製した試料における液体クロマトグラフィー分析結果を100%とする相対値(%)にて表示した。
(3) Measurement of n-hexanal:
The amount of n-hexanal in the test sample was analyzed using liquid chromatography. The measured value of the sample of the present invention was expressed as a relative value (%) with the liquid chromatography analysis result of the sample prepared in Comparative Example 2 as 100%.
(4) ブリックス値 (Brix):
試料を10％となるように水に溶解し、攪拌器で撹拌後、内容物が沈殿しない間に、京都電子工業株式会社製屈折計RA-510にて分析した。このブリックス値は、蔗糖10%液のブリックス値を10(基準)として、試料中の水溶性固形分の含量を相対的に表すものである。
(4) Brix value:
The sample was dissolved in water to 10%, and after stirring with a stirrer, the contents were not precipitated but analyzed with a refractometer RA-510 manufactured by Kyoto Electronics Industry Co., Ltd. This Brix value is a relative representation of the content of water-soluble solids in a sample, with the Brix value of a 10% sucrose solution being 10 (standard).
得られた結果を表1に示す。 The results obtained are shown in Table 1.
試験例2
官能試験
実施例1-3および比較例1-2で得られた各試料および対照品試料について、年齢30-50歳の男女各5名をパネラーとして、それらの色、香りおよび味を下記基準によりパネルテストした。
評価基準：
5:非常によい
4:よい
3:どちらでもない
2:わるい
1:非常にわるい
得点は、10名の点数の平均点(小数点以下第2位を四捨五入)で評価した。また、各試料の色、香りおよび味について得られた平均点の総和を総合として評価した。得られた結果を表2に示す。
Test example 2
Sensory test About each sample and control sample obtained in Example 1-3 and Comparative Example 1-2, 5 men and women aged 30-50 years old as panelists, their color, aroma and taste according to the following criteria Panel tested.
Evaluation criteria:
5: Very good
4: good
3: Neither
2: bad
1: Very bad The score was evaluated by the average score (rounded to the second decimal place) of 10 people. Moreover, the sum total of the average score obtained about the color, fragrance, and taste of each sample was evaluated as a total. The results obtained are shown in Table 2.
表2に示す結果より、次のことが明らかである。 From the results shown in Table 2, the following is clear.
即ち、実施例1-3で得られた本発明試料は、色合いが比較例2で得られた対照試料と同等にきれいで褐変がないばかりでなく、対照試料にはみられない甘さがあり、生臭味がなく、美味しく、見栄えも良いことが判った。 That is, the sample of the present invention obtained in Example 1-3 is not only as clean and brown as the control sample obtained in Comparative Example 2, but also has a sweetness not found in the control sample. It was found that there was no raw odor, it was delicious and it looked good.
これに対して、比較例1で得た比較試料は、色が変色し、甘さはあるが少し過加熱による苦味もあった。
試験例3
成分分析試験
実施例2および比較例1-2で得られた本発明試料および比較試料について、それらに含有される糖質成分及び香気成分の分析を以下の通り実施した。なお、分析用サンプルは、各試料粉末を15w/w%の濃度となるように脱イオン水に分散させ、40℃にて1時間加温後、濾過して調製した。
In contrast, the comparative sample obtained in Comparative Example 1 was discolored and had a bitter taste due to overheating although it was sweet.
Test example 3
Component analysis test The samples of the present invention and comparative samples obtained in Example 2 and Comparative Example 1-2 were analyzed for carbohydrate components and aroma components contained therein as follows. The sample for analysis was prepared by dispersing each sample powder in deionized water to a concentration of 15 w / w%, heating at 40 ° C. for 1 hour, and then filtering.
即ち、糖質成分の分析は、カラムとして「コスモシル 5NH2-MS」(ナカイラテスク社製)を利用したハイパーミュエーションリキッドクロマトグラフィー(HPLC, 島津製作所製)にて行い、示唆屈折計を用いて各糖質成分(スクロース、フラクトース、スタキオースなど)を検出した。 That is, the analysis of the carbohydrate component was performed by hypermutation liquid chromatography (HPLC, manufactured by Shimadzu Corporation) using `` Cosmosil 5NH2-MS '' (manufactured by Nakarai Tesque) as a column, and each saccharide was analyzed using a suggested refractometer. Quality components (sucrose, fructose, stachyose, etc.) were detected.
また、香気成分の分析は、以下のヘッドスペース分析によった。即ち、BC-WAX(J&W社製)カラムを利用したガスクロマトグラフHP6890(Hewlett Packard社製)にサンプルを供し、トータルイオンクロマトグラムにて香気成分(アセトアルデヒド、ヘキサナール等の青臭み、生臭さの原因である香気成分、及びアミルアルコール、1-オクテン-3-オール等のきな粉臭及び穀物臭の原因である香気成分)を検出、定量した。なお、分析用サンプルとしては、各試料粉末に同重量の脱イオン水を加え、80℃にて1時間加温して調製したものを使用した。 Moreover, the analysis of the aroma component was based on the following headspace analysis. In other words, the sample was supplied to a gas chromatograph HP6890 (manufactured by Hewlett Packard) using a BC-WAX (manufactured by J & W) column, and the total ion chromatogram caused odor components (blue odor such as acetaldehyde, hexanal, etc.) A certain fragrance component and a fragrance component causing odor and grain odor such as amyl alcohol and 1-octen-3-ol were detected and quantified. As the sample for analysis, a sample prepared by adding the same weight of deionized water to each sample powder and heating at 80 ° C. for 1 hour was used.
上記試験の結果、次のことが明らかとなった。 As a result of the above test, the following became clear.
即ち、香気成分の分析の結果、実施例2で得た本発明試料では、青臭み、生臭みの原因物質である低級アルデヒド類、特にヘキサナールが比較例2に示す対照試料(生大豆)を基準(1)としたとき1/10程度ではあるが僅かに検出された。また、実施例2で得た本発明試料におけるアミルアルコールなどのきな粉臭(焦げ臭み)の原因である香気成分の含有量は、対照とする比較例2の試料(生大豆)のそれに比して、約2倍に増加していることが明らかとなった。 That is, as a result of the analysis of the aroma component, in the present invention sample obtained in Example 2, the lower aldehydes that are causative substances of blue odor and raw odor, particularly hexanal, is based on the control sample (raw soybean) shown in Comparative Example 2. Although it was about 1/10 when (1), it was detected slightly. In addition, the content of the fragrance component that is the cause of the powdery odor (burnt odor) such as amyl alcohol in the sample of the present invention obtained in Example 2, compared to that of the sample of Comparative Example 2 (raw soybean) as a control It has become clear that it has increased approximately twice.
糖質成分の分析結果によれば、実施例2で得た本発明試料は、比較例2に示す対照試料(生大豆)に比して、スクロース、フラクトース、スタキオース等の糖質成分の含有量の上昇が明らかとなった。 According to the analysis results of the carbohydrate component, the sample of the present invention obtained in Example 2 has a content of carbohydrate components such as sucrose, fructose, and stachyose as compared to the control sample (raw soybean) shown in Comparative Example 2. The rise of became clear.
これらのことから、生大豆では特有の青臭みと渋みが強く、甘さは感じられないのに対して、本発明大豆粉末素材は、生臭みはないが仄かに青臭みが感じられ、また特有の穏やかな甘みのあることが明らかとなった。なお、大豆を過剰に加熱すると、甘みと共に加熱による焦げ臭さが増大し、美味しさは低下する。
実施例4
大豆飲料の製造
予め0.02-0.3％の炭酸水素ナトリウムおよび0.02-0.3％のクエン酸三ナトリウムを溶解させた水に、実施例1-3で得た本発明大豆粉末素材を5-25重量％添加して分散溶解させ、15分以上膨潤させた。
From these facts, raw soybeans have a strong blue odor and astringency, and sweetness is not felt. It became clear that there was a mild sweetness. In addition, when soybean is heated excessively, the burning smell by heating increases with sweetness, and deliciousness will fall.
Example 4
Manufacture of soy beverage 5-25% by weight of the soybean powder material of the present invention obtained in Example 1-3 was added to water in which 0.02-0.3% sodium bicarbonate and 0.02-0.3% trisodium citrate had been dissolved in advance. Then, it was dispersed and dissolved, and swelled for 15 minutes or more.
上記で得られた溶液を80-110℃で、1-15分間加熱して大豆中の水溶性成分を抽出し、さらに大豆中に含まれるLOX、トリプシンインヒビターなどの酵素を失活させた。 The solution obtained above was heated at 80-110 ° C. for 1-15 minutes to extract water-soluble components in soybean, and enzymes such as LOX and trypsin inhibitor contained in soybean were inactivated.
尚、上記加熱は、添加水量を調節して、蒸気を直接溶液に注入して行うこともできる。 The heating can also be performed by adjusting the amount of added water and injecting steam directly into the solution.
加熱後、80℃以上の温度を保持したまま、0.02-0.3％のクエン酸水溶液を添加して、pHを中性に戻した。 After heating, while maintaining a temperature of 80 ° C. or higher, 0.02-0.3% aqueous citric acid solution was added to return the pH to neutrality.
さらに、70℃以上の温度を保持したまま、均質機(ガウリン(GAULIN)社製LAB40)を用い、200-1000kgf/cm2の範囲の条件下で均質化処理を行った後、冷却して、ベース液を得た。 Furthermore, using a homogenizer (LAB40 manufactured by Gaulin Co., Ltd.) while maintaining a temperature of 70 ° C. or higher, after performing homogenization treatment under conditions in the range of 200-1000 kgf / cm 2 , cool down, A base solution was obtained.
上記で得られたベース液は、必要に応じて、希釈、調味することができる。 The base solution obtained above can be diluted and seasoned as necessary.
得られたベース液またはその希釈もしくは調味液を、直接式殺菌機(スチームインジェクションまたはスチームインフュージョン)を用いて、所定時間、殺菌または滅菌処理した。その後、フラッシュ冷却(減圧冷却)によって70-80℃まで冷却した。フラッシュ冷却後、70℃以上の温度を保持したまま、アセプティック均質機を用い、150-300kgf/cm2の条件で均質化を行い、プレート冷却した。 The obtained base liquid or its diluted or seasoned liquid was sterilized or sterilized for a predetermined time using a direct sterilizer (steam injection or steam infusion). Then, it cooled to 70-80 degreeC by flash cooling (vacuum cooling). After flash cooling, while maintaining a temperature of 70 ° C. or higher, homogenization was performed using an aseptic homogenizer under conditions of 150-300 kgf / cm 2 and the plate was cooled.
かくして得られた大豆飲料を、容器に無菌充填して大豆飲料製品とした。この際、容器としては、大豆飲料に風味劣化などの悪影響を及ぼす光、酸素などをできるだけ遮断することができる仕様とするのがよく、これによって、長期間、沈殿やオフフレーバーの発生しにくい大豆飲料製品を得ることができる。
比較例3-4
実施例4において、実施例1-3で得た本発明大豆粉末素材に代えて、比較例1-2で得た比較大豆粉末素材を用いて、同様にして、大豆飲料製品を調製した。
試験例4
官能試験
各製品試料について、年齢30-50歳の男女各5名をパネラーとして、それらの色、香りおよび味を下記基準によりパネルテストした。但し、供試試料としては各例中、粉末素材の15％添加分散溶液を用い、95℃、8分間の条件で抽出を行い、均質化を600kgf/cm2の条件で行ったものを利用した。
評価基準：
5:非常によい
4:よい
3:どちらでもない
2:わるい
1:非常にわるい
得点は、10名の点数の平均点(小数点以下第2位を四捨五入)で評価した。また、各試料の色、香りおよび味について得られた平均点の総和を総合として評価した。得られた結果を表3に示す。
The soy beverage thus obtained was aseptically filled into a container to obtain a soy beverage product. At this time, the container should have a specification that can block light, oxygen, etc., which adversely affect the flavor deterioration of the soy beverage as much as possible, so that it is difficult for precipitation or off-flavor to occur for a long period of time. A beverage product can be obtained.
Comparative Example 3-4
In Example 4, a soybean beverage product was prepared in the same manner using the comparative soybean powder material obtained in Comparative Example 1-2 instead of the soybean powder material of the present invention obtained in Example 1-3.
Test example 4
Sensory test Each product sample was panel tested with 5 men and women aged 30-50 years old as panelists for their color, scent and taste. However, as the test sample, a 15% added dispersion solution of the powder material was used in each case, and the sample was extracted at 95 ° C for 8 minutes and homogenized at 600 kgf / cm 2 . .
Evaluation criteria:
5: Very good
4: good
3: Neither
2: bad
1: Very bad The score was evaluated by the average score (rounded to the second decimal place) of 10 people. Moreover, the sum total of the average score obtained about the color, fragrance, and taste of each sample was evaluated as a total. The results obtained are shown in Table 3.
表3に示す結果より、次のことが明らかである。 From the results shown in Table 3, the following is clear.
即ち、実施例1-3で得た本発明大豆粉末素材を利用して得られた大豆飲料製品は、いずれも甘み、旨味があり、濃厚な手作り豆腐のような味わいがあり、比較例2で得た比較大豆粉末素材を利用して得られた大豆飲料製品に比べ、甘くて、渋みや非加熱の生臭味もないものであった。また、比較例1で得た比較大豆粉末素材を利用して調製した大豆飲料製品に比べて、色も白く、きれいでザラツキがなく、喉越しもよいものであった。
実施例5
まるごと大豆豆腐の製造
この例は、実施例1-3で得られた本発明大豆粉末素材を用いて、まるごと大豆を利用した豆腐(豆腐様食品)を製造する例であり、以下の通り実施された。
That is, the soy beverage products obtained using the soybean powder material of the present invention obtained in Example 1-3 are both sweet, umami, and taste like a thick handmade tofu. It was sweeter than the soy beverage product obtained using the obtained comparative soybean powder material, and did not have astringency or a non-heated raw odor. In addition, compared with the soy beverage product prepared using the comparative soybean powder material obtained in Comparative Example 1, the color was white, clean and free of roughness, and good over the throat.
Example 5
Production of whole soybean tofu This example is an example of producing tofu (tofu-like food) using whole soybeans using the soybean powder material of the present invention obtained in Example 1-3. It was.
(1) 大豆液の調製
即ち、先ず本発明大豆粉末素材150gを850gの水に撹拌しながら溶解した。約10-60分間放置した後、湯煎上で加熱(または蒸気を直接溶液に注入し加熱)した。94-102℃の適当な温度まで昇温し、所定の温度に達した後、湯葉まくが生じないように撹拌しながら2-15分間保持した。
(1) Preparation of soybean liquid First, 150 g of the soybean powder material of the present invention was dissolved in 850 g of water while stirring. After being left for about 10-60 minutes, it was heated on a hot water bath (or steam was directly injected into the solution and heated). The temperature was raised to an appropriate temperature of 94-102 ° C., and after reaching the predetermined temperature, the mixture was held for 2-15 minutes with stirring so that no yuba sowing would occur.
本発明大豆粉末素材の濃度が10-25重量％の範囲になるように水または温水加えて濃度調整して十分に撹拌した後、70℃以上の液温を保ちながら、均質機(ガウリン(GAULIN)社製LAB40)を用いて、200-1000kgf/cm2の条件で均質化した。均質化した大豆液を冷却処理し、10℃以下に冷却した。 Water or warm water is added so that the concentration of the soybean powder material of the present invention is in the range of 10 to 25% by weight, and after sufficiently adjusting the concentration, the homogenizer (GAULIN (GAULIN Homogenized under the conditions of 200-1000 kgf / cm 2 using LAB40) manufactured by KK The homogenized soybean liquid was cooled and cooled to 10 ° C. or lower.
上記大豆液を用いて、以下の通り、充填タイプおよび絹ごしタイプ豆腐様食品のそれぞれを下記方法により製造した。 Using the soybean liquid, each of a filling type and a silken type tofu-like food was produced as follows.
(2) 充填タイプ豆腐様食品の製造
上記(1)で得た大豆液に、重量比率で0.2-0.8％になるように、MgCl2(にがり)水溶液、CaSO4(すまし粉)およびGDL(グルコノデルタラクトン)からなる群から選ばれる少なくとも1種の凝固剤を分散溶解させた。加工大豆粉末素材濃度が15重量％になるように加水して調製した凝固剤を加えた大豆液を、減圧下に脱気処理するかまたは消泡剤(信越シリコーンKM72F)0.01-0.015％を添加して泡の発生を抑えた後、樹脂容器(例えば、東缶興業社製、「ラミコンカップLS115-315」）に注入し、気泡を生じないように充填後、シール熱圧着した。
(2) Manufacture of filled-type tofu-like foods To the soybean liquid obtained in (1) above, MgCl 2 (nigari) aqueous solution, CaSO 4 (sushi powder) and GDL ( At least one coagulant selected from the group consisting of (glucono delta lactone) was dispersed and dissolved. The soybean liquid with the coagulant prepared by adding water so that the processed soybean powder material concentration is 15% by weight is degassed under reduced pressure, or an antifoaming agent (Shin-Etsu Silicone KM72F) 0.01-0.015% is added. Then, after suppressing the generation of bubbles, it was poured into a resin container (for example, “Lamicon Cup LS115-315” manufactured by Tocan Kogyo Co., Ltd.), filled so as not to generate bubbles, and then subjected to seal thermocompression bonding.
充填熱圧着シール後は、食品衛生法に記載の充填豆腐の製造法に従い、90℃以上、30分以上の加熱処理を行い、次いで氷冷または水冷して、所望の豆腐様食品製品を得た。 After the filling thermocompression seal, according to the method for producing filled tofu described in the Food Sanitation Law, heat treatment was performed at 90 ° C. for 30 minutes or more, and then ice-cooled or water-cooled to obtain a desired tofu-like food product .
(3) 絹ごしタイプ豆腐様食品の製造
上記(1)で得た大豆液15重量％を、湯葉膜が生じない様に加熱撹拌しながら90℃以上に昇温した。次いで、溶液に対して重量比率で0.2-1.0％になるように、溶解したMgCl2、CaSO4およびGDLからなる群から選ばれる少なくとも1種の凝固剤を分散溶解させた。投入後、静置によって、30分間-1時間で液は凝固した。得られた凝固物を流水中にさらし、適当な大きさに切って、絹ごし豆腐様食品を得た。
(3) Manufacture of silken-type tofu-like food The 15% by weight of the soybean liquid obtained in (1) above was heated to 90 ° C. or higher while heating and stirring so that no yuba film was formed. Next, at least one coagulant selected from the group consisting of dissolved MgCl 2 , CaSO 4 and GDL was dispersed and dissolved so that the weight ratio of the solution was 0.2 to 1.0%. After the addition, the solution solidified by standing for 30 minutes to 1 hour. The obtained solidified product was exposed to running water and cut into an appropriate size to obtain a silky tofu-like food.
尚、もめん豆腐様食品なども、上記(1)で調製した大豆液から通常の方法に従って調製することができる。 Moodle tofu-like foods and the like can also be prepared from the soybean liquid prepared in (1) according to a conventional method.
かくして得られた豆腐様食品は、いずれも、本発明大豆粉末素材の利用に基づいて、以下の如き利点を有している。即ち、本発明大豆粉末素材は、その加工適性が優れており、加熱レベルを抑えて調製されたものであるため蛋白質の熱変性の程度も少なく、溶解性が高く、しかも青臭みがないため、その利用によれば、従来オカラとして廃棄していた成分をも利用して豆腐様食品を得ることができる。また、この方法では、従来の膨潤（浸漬）工程も不要であり、廃水の低減と製造時間の短縮が可能である。更に、得られる豆腐様食品は、青臭みのない乳的な風味があり、しかも香ばしい濃厚な味わいを有している。更に、加熱処理によって細菌数が抑制されており保存性の高いものである。
All the tofu-like foods thus obtained have the following advantages based on the use of the soybean powder material of the present invention. That is, the soybean powder material of the present invention has excellent processing suitability, and is prepared by suppressing the heating level, so the degree of heat denaturation of the protein is low, the solubility is high, and there is no blue odor, According to its use, a tofu-like food can be obtained using components that have been discarded as conventional okara. In addition, this method does not require a conventional swelling (immersion) process, and can reduce waste water and production time. Furthermore, the tofu-like food obtained has a milky flavor without a blue odor, and has a savory and rich taste. Furthermore, the number of bacteria is suppressed by the heat treatment, and the preservation is high.
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| WO2020171105A1 (en) | 2019-02-21 | 2020-08-27 | 天野エンザイム株式会社 | Prevention of coagulation of nut milk |
| WO2020171106A1 (en) | 2019-02-21 | 2020-08-27 | 天野エンザイム株式会社 | Prevention of coagulation of vegetable milk |
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| WO2006129647A1 (en) * | 2005-05-30 | 2006-12-07 | Fuji Oil Company, Limited | Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean |
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| JP5724972B2 (en) * | 2010-06-07 | 2015-05-27 | 不二製油株式会社 | Reduced-fat soy protein material and production method thereof |
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| US9101150B2 (en) | 2011-06-07 | 2015-08-11 | Fuji Oil Company Limited | Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage |
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| KR101450722B1 (en) * | 2013-08-06 | 2014-10-16 | 참자연주식회사 | Soybean extract and preparing method thereof |
| JP6341498B2 (en) * | 2014-01-28 | 2018-06-13 | ミナミ産業株式会社 | Method for producing whole soybean drink |
| JP7304675B2 (en) | 2017-02-03 | 2023-07-07 | ポッカサッポロフード＆ビバレッジ株式会社 | Method for producing soybean beverage and fermented soybean beverage |
| JP2018117642A (en) * | 2018-05-09 | 2018-08-02 | ミナミ産業株式会社 | Method for manufacturing whole grain soybean beverage |
| WO2023156653A1 (en) * | 2022-02-21 | 2023-08-24 | La Sanfermese S.P.A. | A process for the production of a soybean flour having a high solubility |
| IT202200003173A1 (en) * | 2022-02-21 | 2023-08-21 | La Sanfermese S P A | Process for the production of a highly soluble soy flour |
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| JPS5334947A (en) * | 1976-09-09 | 1978-03-31 | Tsutae Tsunoda | Production of and apparatus for odorless fine particle of soy bean |
| JPS5356347A (en) * | 1976-10-28 | 1978-05-22 | Makino Sangyo | Production of and apparatus for soy bean flour |
| GB2135566B (en) * | 1982-08-05 | 1986-10-22 | Victor Marcus Lewis | Soybean products |
| JPS59120067A (en) * | 1982-12-28 | 1984-07-11 | Pelican:Kk | Preparation of deodorized fine soybean powder |
| JPS59132865A (en) * | 1983-01-19 | 1984-07-31 | Fuji Oil Co Ltd | Preparation of soya milk |
| JPS6041455A (en) * | 1983-08-15 | 1985-03-05 | Showa Sangyo Kk | Preparation of odorless soybean |
| JPS60105468A (en) * | 1983-11-15 | 1985-06-10 | Sugiyama Sangyo Kagaku Kenkyusho | Production of whole fat soybean flour |
| JPS60141247A (en) * | 1983-12-27 | 1985-07-26 | Asahi Denka Kogyo Kk | Production of whole grain soybean milk |
| JPS61187763A (en) * | 1985-02-18 | 1986-08-21 | Showa Sangyo Kk | Production of odorless soybeans |
| JPS6324868A (en) * | 1986-07-17 | 1988-02-02 | Asahi Chem Ind Co Ltd | Production of dense soybean milk |
| JPS63304960A (en) * | 1987-06-08 | 1988-12-13 | Asahi Chem Ind Co Ltd | Preparation of bean curd |
| US6322846B1 (en) * | 1999-10-01 | 2001-11-27 | Jeneil Biotech Inc. | Soy milk compositions and methods of preparation |
| JP2001169741A (en) * | 1999-12-16 | 2001-06-26 | Zentaro Iwamoto | Method for producing odorless soybean powder |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020171105A1 (en) | 2019-02-21 | 2020-08-27 | 天野エンザイム株式会社 | Prevention of coagulation of nut milk |
| WO2020171106A1 (en) | 2019-02-21 | 2020-08-27 | 天野エンザイム株式会社 | Prevention of coagulation of vegetable milk |
| KR20210129113A (en) | 2019-02-21 | 2021-10-27 | 아마노 엔자임 가부시키가이샤 | Prevents agglomeration of vegetable milk |
| KR20210129112A (en) | 2019-02-21 | 2021-10-27 | 아마노 엔자임 가부시키가이샤 | Prevents agglomeration of nut milk |
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