JP4723160B2 - Method for producing soy milk-like beverage or food - Google Patents

Description

【００２８】

【００２９】

【００３０】
結論：
上記、評点法及び順位法の結果から大豆粉砕物を用いた豆乳様飲料でも一般流通している「おから」のでる従来からの製造法による豆乳と比較して風味、品質とも全く遜色の無い事が明らかとなった。
【００３１】
【実施例２】
アメリカ産ＶＩＮＴＯＮ種の大豆をカッター式ミルにて５０μｍ以下に粉砕した。粉砕した大豆１０Ｋｇを７０℃の純水６０Ｌに溶解した。溶解液を均質機（ＨＶ−ＯＨ−３−３−７Ｓ；イズミフードマシナリ社製）にて圧力２０ＭＰａで均質化を行った。その後、１１７Ｌになる様に純水を加え調整し、１３０℃、６０秒のＵＨＴ殺菌を行った。その全量を圧力２０ＭＰａにて均質化を行いＰＥＴボトルに無菌的に充填を行った。
【００３２】
【比較例１】
アメリカ産ＶＩＮＴＯＮ種の大豆をカッター式ミルにて５０μｍ以下に粉砕した。粉砕した大豆１０Ｋｇを７０℃の純水６０Ｌに溶解した。溶解液を均質機で圧力１０ＭＰａ（ＨＶ−ＯＨ−３−３−７Ｓ、イズミフードマシナリ社製）にて均貿化を行つた。その後、１１７Ｌになる様に純水を加え調整し、１３０℃、６０秒のＵＨＴ殺菌を行った。その全量を圧力１０ＭＰａにて均質化を行いＰＥＴボトルに無菌的に充填を行った。
【００３３】
【比較例２】
アメリカ産ＶＩＮＴＯＮ種の大豆をカッター式ミルにて５０μｍ以下に粉砕した。粉砕した大豆１０Ｋｇを７０℃の純水６０Ｌに溶解した。溶解液を均質機で圧力２０ＭＰａ（ＨＶ−ＯＨ−３−３−７Ｓ；イズミフードマシナリ社製）にて均質化を行った。その後、１１７Ｌになる様に純水を加え調整し、１３０℃、６０秒のＵＨＴ殺菌を行いＰＥＴボトルに無菌的に充填を行った。
【００３４】
実施例２と比較試験をするために、比較例１及び２を実施したものである。なお、上記の試験区分を一覧化したものを下記表４に示す。
【００３５】

分析結果
調合時及び殺菌後のＢｘ．と、殺菌後のサンプルを３０００ｒｐｍ、１０分間の遠心後の遠沈量（％）を下記表５に示す。
【００３６】

【００３７】
次に、上記殺菌後のサンプルの粒度分布を、Ｓｈｉｍａｄｚｕ ＳＡＬＤ−１１００により測定し、１〜３１μｍの粒度の含有率と３１〜１５０μｍの含有率をそれぞれ、下記表６に示す。
【００３８】

【００３９】
以上から明らかなように、比較例１及び比較例２では特に殺菌後の沈澱量が多くなり、且つ、粒度の大きな物の含有率も高くなる傾向にある。なお、比較例１及び比較例２に関しては、不溶性固形物が多い為、加熱によるＵＨＴ殺菌等でのプレートの焦げ付きが起こり連続生産性が低くなる傾向にある。また、比較例２では大豆粉末が充分均質化されていないためブリックスが低い結果となった。充分均質化されれば、大豆本来の甘味が増加することが言える。
更に比較例１及び比較例２に関しては、保存すると経時的に沈殿量が多くなる傾向にあった。
【００４０】
パネル試験結果
専門パネラーによる実施例２及び比較例１、比較例２との青臭みの強さ及び後味に残る粉っぽの質の結果を、下記表７及び表８に示す。
【００４１】

【００４２】

【００４３】
以上の結果より、均質化回数が一回のみの場合や均質化条件が低い場合では、青臭みが強く且つ後味が粉っぽくなり悪くなる傾向にあることがわかる。
先の実施例２を用いて、実施例３とで、品質の比較を行い、下記表９を得た。
【実施例３】
アメリカ産ＶＩＮＴＯＮ種の大豆をカッター式ミルにて５０μｍ以下に粉砕した。粉砕した大豆１０Ｋｇを７０℃の純水６０Ｌに溶解した。溶解液を均質機（ＨＶ−ＯＨ−３−３−７Ｓ、イズミフードマシナリ社製）にて圧力２０ＭＰａにて均質化を行った。その後、１１７Ｌになる様に純水を加え調整し、内容液中に窒素ガスを吹き込み、溶存酸素濃度が１ｐｐｍ以下になるように不活性ガス置換した。その不活性ガス置換した調合液を１３０℃、６０秒のＵＨＴ殺菌を行った。その全量を圧力２０ＭＰａにて均質化を行いＰＥＴボトルに無菌的に充填を行った。
【００４４】

【００４５】
パネル試験結果
専門パネラーによるパネル試験結果を下記表１０に示す。実施例２の評価を０とした時の美味しさの評価点を示したものである。
【００４６】

【００４７】
上記結果から明らかなように、内容液中の溶存酸素を除去する事により、油脂等の加熱による酸化が抑えられ、総合評価として良い傾向にあることがわかる。
【００４８】
【発明の効果】
本発明によれば、粉末化することで、大豆を浸漬する時間の短縮及び浸漬する水の使用削減ができ、オカラを廃棄物として出すことなく、なめらかで栄養価の高いしかも青臭みもない高品質の豆乳様飲料を製造することができ、食物繊維その他オカラの有効成分も多量に含まれ、大豆全体も有効利用することができる。
また、本発明を使用すると大豆以外にも穀類（米、粟、麦等）の全ての栄養素を簡便に、且つ廃棄物を出す事無く飲用する事が出来る飲食物を提供する事が出来る。[0001]
BACKGROUND OF THE INVENTION
The present invention actively incorporates soy milk-like beverages or soy milk-like foods that have been actively incorporated as dietary fiber without separation and that have no blue odor, a smooth texture, and a good texture and texture. The present invention relates to a method for manufacturing efficiently in time.
[0002]
[Prior art]
As the dietary habits of Japanese people become westernized, they tend to be foods with high cholesterol content, and the factors that induce various diseases such as heart disease are increasing. Recently, the effectiveness of vegetable protein has recently been recognized, and FDA (Food and Drug Administration) can reduce the risk of heart disease by taking more than 25 g of soy protein per day. The value as food is beginning to be seen. In the future, the world population is expected to increase, and soy food with a very good balance as a nutritional component is said to be one of the foods that can solve the global food situation.
Traditionally, soy milk is produced by immersing whole soybeans in water, then crushing and heating them, separating the okara, and then homogenizing the soy milk by methods such as using enzyme treatment and additives. Studies have also been conducted to improve the quality of soy milk.
[0003]
[Problems to be solved by the invention]
Under such circumstances, soy milk has recently been highlighted as an excellent soy food, as a raw drink for tofu production as well as a drink for direct drinking. However, in the production of conventional soymilk, a large amount of water is used, and it takes a long time of 10 to several hours from the soaking of soybeans to soymilk, and a large amount of okara is produced. There are few, and it becomes a waste, Therefore The treatment is a problem.
[0004]
[Means for Solving the Problems]
In view of the importance of soy-based foods, the present invention focuses on soy milk again, rather than separating okara, but rather actively using it as a source of dietary fiber, etc., yet having a smooth texture and excellent texture In order to finally complete the present invention, as a result of diligent examination and research from various directions, we will develop a new method for producing a completely new type of soy milk with a flavor and a method for producing it efficiently in a short time. It came.
Hereinafter, the present invention will be described in detail.
[0005]
In the present invention, soybean is used as a raw material, but the soybean varieties are not particularly limited, and any soybean can be used, and it is not necessary to immerse the soybean in water and swell it. In addition to soybeans, for example, soybeans treated for other purposes such as defatted soybeans after oil extraction can be used. Furthermore, it is not necessary to exfoliate soybeans if they contain more foodstuffs. However, they may be exfoliated from the viewpoint of soybean contamination, agricultural chemicals and microbial safety.
[0006]
Moreover, it is not necessary to carry out the heat treatment or steaming of the soybeans to be crushed. Heating can improve microbial safety, inactivate soy enzymes, and provide cooking flavors, but on the contrary, it can cause the loss of the original flavor of soybeans, so refrain from excessive heat treatment. preferable.
[0007]
These soybeans are made into a dry soybean powder by various grinders. As an example, it can grind | pulverize using dry crushers, such as a jet type, a tornado type, a ball type, and a cutter type mill. Moreover, since the color tone of the contents tends to be improved when the peeled soybean is used, it is particularly preferable for a transparent container such as a PET container in which the appearance such as the color tone of the contents is emphasized.
[0008]
The soybean is pulverized by this pulverization method so that the particle size becomes 100 μm or less, preferably 100 μm or less. Furthermore, if the pulverized particle size is made fine, in addition to the problem of undissolved residue (dissolved poorly) at the time of dissolution, defects such as powderiness can be reduced or reduced. Usually, the content of particles having a particle size of 100 μm or less However, it is preferable that it is 70% or more. By crushing in this way, it becomes possible to produce a soy milk-like beverage without a conventional steaming facility, leading to a reduction in production time.
[0009]
As for the amount of soybeans used, a soybean content of 2% or more is necessary for producing a soy milk feeling, and 2% to 15% by weight is good. -10 wt% is preferred. In particular, if it contains 10% by weight or more, the viscosity tends to increase and it becomes difficult to drink.
[0010]
Although the dried soybean ground product is dissolved using a solvent, water (warm water) is usually used as the solvent, but a liquid used when preparing a preparation solution described later can also be used as appropriate.
[0011]
As the solvent for dissolving the dried soybean grind, all liquids that can dissolve the dried soybean grind can be used. For example, water is used, but various auxiliary materials described later are used for preparing the preparation liquid. Water can also be used as appropriate. The water to be prepared and dissolved is not particularly limited, but also functional water such as pure water from which minerals and the like have been removed, soft water, deep sea water, alkali ion water obtained by electrolyzing the above water, and magnetically treated magnetized water, etc. Can be used.
[0012]
As a melting method, facilities such as a high-speed dissolver and a bubble blender that have shearing ability and can be stirred at high speed can be used. The melting temperature is also 30 ° C. or higher, preferably 40 ° C. to 100 ° C. If there is no problem. When dissolving in hot water at 90 ° C or higher for a long time, the viscosity increases due to elution and denaturation of protein components in soybean, resulting in unevenness in dissolution. Since it tends to occur, hot water of 50 ° C. to 90 ° C. is more preferable in consideration of work efficiency.
[0013]
As a homogenization method, a homogenizer such as a valve-type homogenizer or a nanomizer in which liquids collide with each other can be used. The pressure at the time of homogenization is preferably 15 MPa or more, and further, the homogenization step is preferably performed twice or more, for example, at the time of dissolution and twice or more of the prepared solution, which is preferable from the viewpoint of quality. In particular, if carried out twice or more, there is an advantage that the blue odor is eliminated.
[0014]
As the pressure at the time of homogenization, it is preferable to perform the treatment at a pressure of 15 MPa or more, 15 to 85 MPa, preferably 20 to 50 MPa, and homogenize. If the pressure is less than 15 MPa, sufficient homogenization may not be possible. Therefore, it is more preferable that the pressure is larger than that, for example, 20 MPa or more. If it is greater than 85 MPa, physical reaction or change may proceed, so it is preferably less than that. For example, it is more preferably 50 MPa or less. The pressure treatment time may be instantaneous or several tens of seconds, and instantaneous treatment is preferable.
[0015]
As the homogenization method, all of the high-pressure emulsification methods can be used. For example, a high-pressure treatment method using a valve method, a high-pressure treatment method in which a liquid is collided with a generator method, or the like is appropriately used. As a specific apparatus, various commercially available homogenizers, for example, in the case of the former, a high-pressure homogenizer manufactured by Gorin or Izumi Food Machinery can be used, and in the case of the latter, a nanomizer, A nano generator (manufactured by Shin Nippon Koki Co., Ltd.), an optimizer (manufactured by Sugino Machine Co., Ltd.) or the like can be used.
[0016]
The homogenized preparation liquid can be sterilized and filled into a container to make a soy milk-like beverage. In addition, an auxiliary material can be added and seasoned.
[0017]
As an auxiliary material, pH adjuster; vitamins such as vitamin C and vitamin E; emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester and soybean phospholipid; antioxidant; glucose, fructose, maltose, sucrose, trehalose, Raffinose, starch, other sugars; coffee, matcha, cocoa, chocolate, malt; various minerals; acidulants; functional ingredients such as isoflavones; thickeners; sugar alcohols such as erythritol and maltitol; fruit juices; sweeteners; Select one or more of enzymes and other enzymes. Moreover, you may add an auxiliary material to the manufactured soymilk product.
[0018]
The preparation liquid thus obtained is filled in a container. As containers to be filled, all containers such as metal cans, bottles, PET bottles, paper containers, and soft packaging containers can be applied, and all sterilization methods such as retort sterilization, ultra-high temperature and short time sterilization, and steam direct heat sterilization The method is applicable. Furthermore, in order to suppress protein denaturation as much as possible, it is preferable to perform treatment by ultra-high temperature and short-time sterilization (125 to 150 ° C., 2 to 60 seconds) and steam direct heat sterilization.
[0019]
The present invention can be implemented according to the above description. For example, one of the embodiments is as follows. That is, soybean or molted soybean is pulverized to 100 μm or less, the obtained dried soybean powder is dissolved in hot water of 40 ° C. to 100 ° C., and the dissolved product is homogenized by a homogenizer of 15 MPa or more. Do it more than once and fill in an airtight container.
[0020]
Furthermore, in the present invention, it is possible to perform at least one of these steps by deoxygenation, and by using the deoxygenation treatment together, quality deterioration due to oxidation of soy milk products can be prevented, and a smooth food can be obtained. It is possible to further enhance the quality such as texture, flavor, and color tone.
[0021]
In the deoxygenation process, each step is performed in a degassing atmosphere or in an inert gas atmosphere or in an inert gas atmosphere after degassing, and further, an inert gas is bubbled in the solution or preparation liquid. Deoxygenation is performed by degassing or bubbling an inert gas after degassing. In the present invention, deoxygenation may be at least one of the above-described treatments, but it is preferable to carry out deoxygenation conditions throughout the entire process and all raw materials, and high-pressure homogenization treatment is also preferably carried out under deoxygenation conditions. . Moreover, you may implement a deoxygenation process also about the empty container and the head space of the container after filling. As the inert gas, nitrogen gas, argon gas, helium gas, carbon dioxide gas or the like is used alone or in combination.
[0022]
The product manufactured in this way can be used as a soymilk-like beverage in a beverage type, and it can be used in a food type as a soymilk-like food by increasing its viscosity, solidifying, or mixing with other foods and drinks. It can also be used. The soy milk according to the present invention can of course be used as a raw material for producing tofu.
[0023]
Hereinafter, the present invention will be described in more detail with reference to examples.
[0024]
[Example 1]
US VINTON-type raw soybeans were ground to 50 μm or less with a cutter mill. 10 kg of pulverized soybeans were dissolved in 60 L of pure water at 70 ° C. The solution was homogenized at a pressure of 20 MPa with a homogenizer (Nippon Koki Co., Ltd .: Nanomizer). Thereafter, pure water was added so as to be 117 L, and UHT sterilization was performed at 130 ° C. for 60 seconds.
The whole amount was homogenized at a pressure of 20 MPa, and aseptically filled into a PET bottle.
[0025]
As a comparative example, a non-adjusted soymilk 200 ml-capacity paper pack filling product manufactured by M Company was used as Comparative Example 1, and a soymilk 500 ml-capacity paper pack filling product manufactured by N Company was used as Comparative Example 2.
[0026]
Using Example, Comparative Example 1 and Comparative Example 2, a quality test was conducted by an evaluation method and ranking method by 12 panelists excellent in taste. The results obtained are shown in Tables 1 and 2 for the scoring method and in Table 3 for the ranking method.
[0027]

[0028]

[0029]

[0030]
Conclusion:
From the results of the above-mentioned rating method and ranking method, there is no inferiority in flavor and quality as compared to soy milk produced by the conventional manufacturing method of “Okara”, which is generally distributed even in soy milk-like beverages using soybean ground products. Things became clear.
[0031]
[Example 2]
American VINTON soybeans were ground to 50 μm or less with a cutter mill. 10 kg of pulverized soybeans were dissolved in 60 L of pure water at 70 ° C. The solution was homogenized with a homogenizer (HV-OH-3-3-7S; manufactured by Izumi Food Machinery Co., Ltd.) at a pressure of 20 MPa. Thereafter, pure water was added to adjust to 117 L, and UHT sterilization was performed at 130 ° C. for 60 seconds. The whole amount was homogenized at a pressure of 20 MPa, and aseptically filled into a PET bottle.
[0032]
[Comparative Example 1]
American VINTON soybeans were ground to 50 μm or less with a cutter mill. 10 kg of pulverized soybeans were dissolved in 60 L of pure water at 70 ° C. The solution was leveled with a homogenizer at a pressure of 10 MPa (HV-OH-3-3-7S, manufactured by Izumi Food Machinery Co., Ltd.). Thereafter, pure water was added to adjust to 117 L, and UHT sterilization was performed at 130 ° C. for 60 seconds. The whole amount was homogenized at a pressure of 10 MPa and aseptically filled into a PET bottle.
[0033]
[Comparative Example 2]
American VINTON soybeans were ground to 50 μm or less with a cutter mill. 10 kg of pulverized soybeans were dissolved in 60 L of pure water at 70 ° C. The solution was homogenized with a homogenizer at a pressure of 20 MPa (HV-OH-3-3-7S; manufactured by Izumi Food Machinery Co., Ltd.). Thereafter, pure water was added to adjust to 117 L, and UHT sterilization was performed at 130 ° C. for 60 seconds to aseptically fill the PET bottle.
[0034]
In order to conduct a comparative test with Example 2, Comparative Examples 1 and 2 were performed. Table 4 below lists the above test categories.
[0035]

Bx. Table 5 below shows the amount of centrifugation (%) after centrifuging the sample after sterilization at 3000 rpm for 10 minutes.
[0036]

[0037]
Next, the particle size distribution of the sterilized sample was measured by Shimadzu SALD-1100, and the particle size content of 1 to 31 μm and the content rate of 31 to 150 μm are shown in Table 6 below.
[0038]

[0039]
As is clear from the above, in Comparative Example 1 and Comparative Example 2, the amount of precipitation, especially after sterilization, tends to increase, and the content of large particles tends to increase. In Comparative Example 1 and Comparative Example 2, since there are many insoluble solids, the plate is burnt by UHT sterilization or the like due to heating, and the continuous productivity tends to be low. Moreover, in the comparative example 2, since the soybean powder was not fully homogenized, it resulted in a low brix. If homogenized sufficiently, it can be said that the original sweetness of soybean increases.
Furthermore, regarding Comparative Example 1 and Comparative Example 2, the amount of precipitation tended to increase with time when stored.
[0040]
Panel test results Tables 7 and 8 below show the results of the intensity of blue odor and the powdery quality remaining in the aftertaste of Example 2 and Comparative Examples 1 and 2 by a specialized panelist.
[0041]

[0042]

[0043]
From the above results, it can be seen that when the number of homogenizations is only one or when the homogenization conditions are low, the blue odor is strong and the aftertaste tends to become powdery and worse.
Using the previous Example 2, the quality was compared with Example 3 to obtain Table 9 below.
[Example 3]
American VINTON soybeans were ground to 50 μm or less with a cutter mill. 10 kg of pulverized soybeans were dissolved in 60 L of pure water at 70 ° C. The solution was homogenized at a pressure of 20 MPa with a homogenizer (HV-OH-3-3-7S, manufactured by Izumi Food Machinery Co., Ltd.). Thereafter, pure water was added and adjusted to 117 L, nitrogen gas was blown into the content liquid, and the inert gas was replaced so that the dissolved oxygen concentration was 1 ppm or less. The prepared liquid substituted with the inert gas was sterilized at 130 ° C. for 60 seconds. The whole amount was homogenized at a pressure of 20 MPa, and aseptically filled into a PET bottle.
[0044]

[0045]
Panel test results Table 10 below shows the panel test results by a specialized panel. The evaluation point of deliciousness when the evaluation of Example 2 is set to 0 is shown.
[0046]

[0047]
As is apparent from the above results, it can be seen that by removing dissolved oxygen in the content liquid, oxidation of oils and fats due to heating is suppressed, and the overall evaluation tends to be good.
[0048]
【The invention's effect】
According to the present invention, by pulverizing, it is possible to reduce the time for soaking soybeans and to reduce the use of water for soaking, without producing okara as waste, smooth and nutritious and high in no blue odor. A quality soy milk-like beverage can be produced, and dietary fiber and other active ingredients of Okara are contained in a large amount, and the whole soybean can be effectively used.
Moreover, if this invention is used, the food and drink which can drink all the nutrients of cereals (rice, rice bran, wheat, etc.) besides soybeans simply and without producing waste can be provided.

Claims (5)

Soybeans or moulted soybeans are pulverized to a particle size of 100 μm or less without adding water, and the obtained dried soybean pulverized product is dissolved in a solvent, and a solution containing 4 to 10% by weight of dried soybean pulverized product is 15 MPa or more. Production of high-quality soy milk-like beverages or foods that do not discharge from the body and have no blue odor, which is characterized in that the homogenization process by pressure is performed twice or more after the heat sterilization process, and then the sealed container is filled. Method. The method according to claim 1, wherein no treatment agent such as an enzyme is used in all steps of claim 1. The method according to any one of claims 1 to 2, wherein the homogenization is performed by performing the homogenization step at a pressure of 20 to 50 MPa twice with the heat sterilization step interposed therebetween . The method according to any one of claims 1 to 3, wherein hot water at 40 to 100 ° C is used as the solvent. A high-quality soymilk-like beverage or food product produced by the method according to any one of claims 1 to 4 and having no okara discharge and no blue odor.