JP4827747B2 - Soy milk soup - Google Patents

Description

The present invention relates to a soy milk soup having a white taste by suppressing yellowness derived from soy milk by containing one or more selected from gum, microcrystalline cellulose, and modified starch, and fats and oils.

In recent years, the value of vegetable protein foods for health management such as adult diseases and obesity has been reviewed. Among them, soy protein has been shown to have an effect of lowering cholesterol. There is growing interest. In addition, the soy odor has been improved as a result of advances in processing technology, making it easier to drink soy milk. Therefore, it has been attempted to use soy milk not only for drinking but also for various processed foods in place of milk. Under such circumstances, the use of soy milk for soup has been studied, and as one of them, Japanese Patent Application Laid-Open No. 2006-254803 (Patent Document 1) discloses soy milk soup.

Therefore, the present inventors made a soup containing soy milk instead of milk, the resulting soy milk soup was yellowish overall, compared with the white soup containing milk, the appearance It was not preferable. The soy milk soup described above has a slightly yellowish taste in the first place as compared with cow milk, and the yellowness tends to increase in the heating process when making the soup.

JP 2006-254803 A

Accordingly, an object of the present invention is to provide a soymilk soup having a white taste while suppressing the yellowness derived from soymilk.

As a result of intensive studies on blending raw materials to achieve the above object, the present inventors have formulated one or more selected from gum, microcrystalline cellulose, and modified starch, and fats and oils. Surprisingly, the inventors found that the soymilk-derived yellowishness is suppressed and has a whiteness, and the present invention has been completed.

That is, the present invention
(1) a soy milk soup characterized by containing xanthan gum , microcrystalline cellulose, octenyl succinic esterified starch and fats and oils;
(2) The soymilk soup according to (1), wherein the xanthan gum content is 0.005 to 1%,
(3) The soymilk soup according to (1) or (2) , wherein the content of microcrystalline cellulose is 0.1 to 15%,
(4) The soymilk soup according to any one of (1) to (3) , wherein the content of octenyl succinic esterified starch is 0.01 to 20%.
(5) The soymilk soup according to any one of (1) to (4) , wherein the content of fats and oils is 0.05 to 30%.

ADVANTAGE OF THE INVENTION According to this invention, in soymilk soup, the soymilk origin yellowness can be suppressed and the soup which has the white taste which is not inferior to the soup containing milk. Therefore, according to the present invention, new demand for soymilk soup can be expanded.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

The soy milk in the present invention refers to a milky liquid obtained by immersing beans such as soybeans and red beans in water, swelling them, grinding and filtering. The soymilk soup in the present invention refers to a soup containing the soymilk. Moreover, although the mixture ratio of soymilk is not specifically limited, 2-70% is preferable and 5-50% is more preferable. If the blending ratio of soymilk is less than the above range, the soymilk soup is less likely to have a yellowish color derived from soymilk without using the method of the present invention, which will be described later, and the appearance problems due to color tone tend not to occur. It is done. On the other hand, when the blending ratio of soy milk is larger than the above range, the soy milk smells, and an unfavorable tendency in terms of flavor as soy milk soup is seen.

The present invention is characterized in that the soymilk soup contains one or more selected from gum, microcrystalline cellulose, and modified starch, and fats and oils. In particular, it is preferable to contain two or more selected from gum, microcrystalline cellulose, and modified starch, as well as fats and oils, since the effects of the present invention are easily achieved without changing the physical properties of soy milk soup. More preferably, microcrystalline cellulose, modified starch, and fats and oils are contained.

Here, the gum used in the present invention may be any gum as long as it is used for food, such as xanthan gum, tamarind seed gum, guar gum, gellan gum, gum arabic and locust bean gum. Can be mentioned. In particular, it is preferable to use at least xanthan gum as a gum because it is excellent in the function of emulsification stability of fats and oils that are essential components of the present invention. Moreover, 0.005-1% is preferable and, as for the mixture ratio of gum, 0.01-0.5% is more preferable. If the blending ratio of the gum is less than the above range, it becomes difficult to suppress the yellowishness derived from soy milk, which is an effect of the present invention. .

The microcrystalline cellulose used in the present invention refers to a cellulose crystallite aggregate having a substantially constant degree of polymerization obtained by acid hydrolysis or alkali oxidative decomposition of cellulose. In particular, the microcrystalline cellulose has a Stokes diameter of 1 micron or less. It is preferable to use microcrystalline cellulose having a particle ratio of 5% or more because it is easy to disperse. Moreover, 0.1 to 15% is preferable and the mixing ratio of microcrystalline cellulose is more preferably 1 to 10%. When the blending ratio of microcrystalline cellulose is less than the above range, it is difficult to suppress the yellowness derived from soy milk, which is the effect of the present invention. On the other hand, when it exceeds the above range, a flavor peculiar to microcrystalline cellulose is not preferable. .

The modified starch used in the present invention is not particularly limited as long as it is a starch that has been subjected to chemical treatment and is used for food. For example, octenyl succinic acid esterified starch that is esterified by the action of octenyl succinic anhydride on starch, hydroxypropyl starch that is etherified by the action of propylene oxide on starch, and esterification by the action of acetic anhydride and adipic acid on starch Acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch esterified with phosphorus oxychloride or sodium trimetaphosphate acting on starch and acetic anhydride or vinyl acetate, and starch with sodium hypochlorite and anhydrous Acetylated oxidized starch that is esterified by the action of acetic acid, starch acetate that is esterified by allowing acetic anhydride or vinyl acetate to act on starch, oxidized starch that acts sodium hypochlorite on starch, and propylene oxide that acts on starch Etherification and further phosphorus oxychloride or toluene Hydroxypropylated phosphate cross-linked starch that reacts with sodium metaphosphate and esterifies, esterifies starch by acting with phosphorus oxychloride or sodium trimetaphosphate, and further acts with orthophosphoric acid or its potassium salt, sodium salt, sodium tripolyphosphate Phosphoric acid monoesterified phosphate cross-linked starch, phosphoric acid starch that is esterified with orthophosphoric acid or its potassium salt, sodium salt, sodium tripolyphosphate acting on starch, starch phosphochloride or sodium trimetaphosphate acting on starch The phosphoric acid cross-linked starch etc. which are converted are mentioned, It is good to use these 1 type (s) or 2 or more types. In particular, it is preferable to use at least octenyl succinic acid esterified starch because the white taste becomes strong.

In the octenyl succinic esterified starch, octenyl succinic esterified starch having a low viscosity type, specifically, a viscosity of 5% aqueous solution measured with a B-type viscometer is 100 mPa · s or less (25 ° C.), This is preferable because an acceptable blending ratio can be increased.

Moreover, 0.01 to 20% of the compounding ratio of the modified starch is preferable, and 0.05 to 15% is more preferable. When the blending ratio of the modified starch is less than the above range, it becomes difficult to suppress the yellowish flavor derived from soy milk, which is the effect of the present invention. On the other hand, when it exceeds the above range, a flavor unique to the modified starch appears, and the viscosity of the soymilk soup Since the tendency to become high is seen, it is not preferable.

The fats and oils used in the present invention may be animal fats or vegetable oils or fats, but are preferably animal oils or vegetable oils that are liquid at room temperature from the viewpoint of emulsion stability. Further, among the vegetable oils, semi-dry oil or non-dry oil having an iodine value of 130 or less is more preferable from the viewpoint of emulsion stability. Examples of such semi-dry oil or non-dry oil include rapeseed oil, soybean oil, corn oil, sesame oil, cottonseed oil, and olive oil. One or two or more of these may be used, and rapeseed oil or soybean oil is particularly preferable in terms of flavor. Moreover, 0.05 to 30% is preferable and the blending ratio of fats and oils is more preferably 0.1 to 20%. If the blending ratio of the fats and oils is less than the above range, it is difficult to suppress the soy milk-derived yellowishness that is the effect of the present invention. On the other hand, if it exceeds the above range, oil separation occurs or the oily flavor is unfavorable.

The iodine value is a numerical value expressed in grams by converting the amount of halogen absorbed when iodine is allowed to act on 100 g of oil and fat to iodine. Since this value is proportional to the amount of unsaturated bonds contained in the fat, the drying property of the fat can be predicted.

In addition, what is necessary is just to select and mix | blend the raw material generally used for the soymilk soup in this invention in the range which does not impair the effect of this invention. Examples of such raw materials include sugars such as sugar, starch syrup, and honey, high-intensity sweeteners such as sucralose, stevia, and aspartame, sugar alcohols such as erythritol and maltose, pastes such as bouillon, corn, and pumpkin. Various seasonings such as salt, amino acid or nucleic acid-based umami seasonings, citrus juice, egg yolk, phospholipase A-treated egg yolk, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin and other emulsifying materials, Examples include yeast extract, organic acids such as citric acid, tartaric acid, succinic acid, malic acid or salts thereof, spices, antioxidants such as ascorbic acid, vitamin E, pigments, various ingredients such as corn, potato, and onion. .

The method for producing soymilk soup of the present invention comprises one, preferably two, more preferably all and fats and oils selected from the above-mentioned gum, microcrystalline cellulose, and modified starch, which are essential ingredients of the present invention. If it contains, it will not specifically limit. For example, a method of mixing and stirring the raw materials used in the present invention and other raw materials so as to be uniform with a kneader or the like to produce a soy milk soup can be mentioned. From the microbiological point of view, it is desired to heat sterilize the soymilk soup. However, the higher the heat treatment temperature, specifically, 70 ° C or higher, more specifically 100 ° C or higher, the yellow due to the Maillard reaction or the like. There is a tendency to increase the taste. However, according to the present invention, even at the above temperature, specifically, in chilled soymilk soup and frozen soymilk soup with a heating step of 70 ° C. or higher, such as retort soymilk soup with a heating step of 100 ° C. or higher. Is also preferable because it can suitably exhibit a white taste.

Hereinafter, the soymilk soup of the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
In a kneader equipped with a stirrer, the raw materials were heated and stirred so as to be uniform according to the following blending ratio. After reaching 90 ° C., the heating and stirring was stopped and soymilk soup was produced. The obtained soymilk soup was filled and sealed in an aluminum retort pouch, sterilized at 120 ° C. for 20 minutes, and then cooled.

<Combination ratio>
Soymilk 20%
Rapeseed oil (iodine value: 102) 2%
2% sugar
Salt 0.5%
Xanthan gum 0.005%
Shimizu Residues ――――――――――――――――――――――――
Total 100%

[Example 2]
In Example 1, soymilk soup was produced in the same manner as in Example 1 except that 0.005% of xanthan gum was changed to 0.05%.

[Example 3]
A soy milk soup was produced in the same manner as in Example 1 except that 0.005% of xanthan gum was changed to 0.1% in Example 1.

[Comparative Example 1]
In Example 1, soymilk soup was produced in the same manner as in Example 1 except that xanthan gum was removed.

[Test Example 1]
The soy milk soups obtained in Examples 1 to 3 and Comparative Example 1 were taken out from the aluminum retort pouch and evaluated for color tone. The results are shown in Table 1.

From the results of Table 1, Examples 1 to 3 in which xanthan gum and rapeseed oil were blended had a white taste in the color of the soy milk soup compared to Comparative Example 1 in which xanthan gum was not blended. Furthermore, it is understood that Example 2 and Example 3 in which the blending ratio of xanthan gum is 0.01 to 0.5% are more preferable because the yellow taste derived from soy milk is suppressed and the white taste is enhanced.

[Example 4]
A soy milk soup was produced in the same manner as in Example 1 except that 0.005% xanthan gum was changed to 0.1% microcrystalline cellulose in Example 1.

[Example 5]
In Example 4, soymilk soup was produced in the same manner as in Example 4 except that 0.1% of microcrystalline cellulose was changed to 1%.

[Example 6]
A soy milk soup was produced in the same manner as in Example 4 except that 0.1% of microcrystalline cellulose was changed to 5% in Example 4.

[Test Example 2]
The soy milk soups obtained in Examples 4 to 6 and Comparative Example 1 were taken out from the aluminum retort pouch and evaluated for color tone. The results are shown in Table 2.

From the results of Table 2, Examples 4 to 6 containing microcrystalline cellulose and rapeseed oil have a white taste in the color of soy milk soup than Comparative Example 1 containing no microcrystalline cellulose. Furthermore, it is understood that Example 5 and Example 6 in which the blending ratio of microcrystalline cellulose is 1 to 10% are more preferable because the yellow taste derived from soy milk is suppressed and the white taste is enhanced.

[Example 7]
A soy milk soup was produced in the same manner as in Example 1 except that 0.005% xanthan gum was changed to 0.01% octenyl succinate esterified starch in Example 1. Moreover, the octenyl succinate esterified starch used in this example has a 5% aqueous solution viscosity of 20 mPa · s (with a B-type viscometer, rotation speed: 20 rpm, rotor: No. 1, product temperature: 25 ° C.) Measurement).

[Example 8]
A soy milk soup was produced in the same manner as in Example 7, except that 0.01% of octenyl succinic esterified starch was changed to 0.1% in Example 7.

[Example 9]
A soy milk soup was produced in the same manner as in Example 7, except that 0.01% of octenyl succinic esterified starch was changed to 10% in Example 7.

[Test Example 3]
The soy milk soups obtained in Examples 7 to 9 and Comparative Example 1 were taken out from the aluminum retort pouch and evaluated for color tone. The results are shown in Table 3.

From the result of Table 3, Examples 7 thru | or 9 which mix | blended octenyl succinate esterified starch and rapeseed oil have a white taste in the color tone of soymilk soup rather than the comparative example 1 which does not mix | blend octenyl succinate esterified starch. Furthermore, it is understood that Example 8 and Example 9 in which the blending ratio of octenyl succinate esterified starch is 0.05 to 15% is more preferable because the yellow taste derived from soy milk is suppressed and the white taste becomes strong.

[Example 10]
In Example 2, soymilk soup was produced in the same manner as in Example 2 except that 1% of microcrystalline cellulose was added.

[Example 11]
In Example 2, soymilk soup was produced in the same manner as in Example 2 except that 0.1% octenyl succinic esterified starch (used in Example 7) was added.

[Example 12]
In Example 5, soymilk soup was produced in the same manner as in Example 5 except that 0.1% of octenyl succinate esterified starch (used in Example 7) was added.

[Test Example 4]
The soymilk soups obtained in Example 2, Example 5, Example 8, and Examples 10 to 12 were taken out from the aluminum retort pouch and evaluated for color tone. The results are shown in Table 4.

From the results shown in Table 4, Examples 10 to 12 containing two kinds selected from xanthan gum, microcrystalline cellulose, and octenyl succinate esterified starch and rapeseed oil are Examples 2 to which xanthan gum was mixed, Examples containing microcrystalline cellulose It is understood that the yellow taste derived from soy milk is suppressed and the white taste becomes stronger than Example 8 in which 5 and octenyl succinic esterified starch are blended.

[Comparative Example 2]
In Example 2, soymilk soup was prepared in the same manner as in Example 2 except that rapeseed oil was removed.

[Comparative Example 3]
In Example 5, soymilk soup was prepared in the same manner as in Example 5 except that rapeseed oil was removed.

[Comparative Example 4]
In Example 8, soymilk soup was produced in the same manner as in Example 8 except that rapeseed oil was removed.

[Test Example 5]
The soy milk soups obtained in Example 2, Example 5, Example 8, and Comparative Examples 2 to 4 were taken out from the aluminum retort pouch and evaluated for color tone. The results are shown in Table 5.

From the results of Table 5, Example 2, Example 5 and Example 8 in which one kind selected from xanthan gum, microcrystalline cellulose and octenyl succinic esterified starch, and rapeseed oil were blended, Comparative Example 2 in which no rapeseed oil was blended It is understood that the yellowness derived from soy milk is suppressed and the whiteness becomes stronger than 4.

[Example 13]
In a kneader equipped with a stirrer, the raw materials were heated and stirred so as to be uniform according to the blending ratio of Example 10. After reaching 80 ° C., the heating and stirring was stopped and soymilk soup was produced. The obtained soy milk soup was filled and sealed in a pouch and frozen.

[Example 14]
In a kneader equipped with a stirrer, the raw materials were stirred uniformly according to the blending ratio of Example 10 to produce a soy milk soup. The soymilk soup obtained was filled and sealed in a pouch.

[Comparative Example 5]
In Example 13, soymilk soup was produced in the same manner as in Example 13 except that xanthan gum and microcrystalline cellulose were removed.

[Comparative Example 6]
In Example 14, a soymilk soup was produced in the same manner as in Example 14 except that xanthan gum and microcrystalline cellulose were removed.

[Test Example 6]
The soy milk soups obtained in Example 10, Example 13, Example 14, Comparative Example 1, Comparative Example 5 and Comparative Example 6 were taken out from the pouch and evaluated for color tone. The results are shown in Table 6.

From Table 6, compared to Comparative Example 6 in which heat treatment was not performed, the higher the heat treatment temperature, specifically, Comparative Example 5 in which heat treatment at 80 ° C. was performed, and comparison in which heat treatment at 120 ° C. was further performed. Although Example 1 is understood to increase yellowness, from Example 10, Example 13 and Example 14, even if the heat treatment temperature is increased by containing xanthan gum, microcrystalline cellulose and rapeseed oil, It is understood that the color tone of the soy milk soup preferably exhibits a white taste.

Claims (4)

Xanthan gum, microcrystalline cellulose, soy milk soup, which comprises blending the octenyl succinate ester of starch and 0.05 to 30% fat. Amount of xanthan gum, soy milk soup according to claim 1 which is 0.005%. The amount of microcrystalline cellulose, soy milk soup according to claim 1 or 2, from 0.1 to 15%. The soymilk soup according to any one of claims 1 to 3, wherein the blending amount of octenyl succinate esterified starch is 0.01 to 20%.