JP4832269B2 - Method for producing soy ice cream-like food - Google Patents

Description

  The present invention relates to a method for producing a soy ice cream-like food. Specifically, in this production method, a soy ice cream-like food that has a crispness peculiar to dairy products can be obtained without using milk by using soy ingredients consisting of soy protein and non-bromide soy. be able to.

  Soybean, which is a seed of soybean (Glycine max Merrill), is a representative raw material for Japanese food supplements and seasonings. Soybeans are rich in protein, fiber, fat, etc., and are well-balanced in vitamins and minerals. Soybeans are provided as processed foods such as miso, soy sauce, tofu, natto, soy milk, and confectionery.

  For example, Patent Document 1 discloses a method for producing a soy ice cream-like food that has no soy odor, good texture, and excellent nutritional value including soy fiber. According to this invention, an ice cream-like food rich in soybean fiber can be produced without using dairy products as raw materials.

  Dairy products are a general term for products made by processing animal milk, particularly milk, and are widely eaten because of their high nutritional value and excellent digestibility. However, although milk is extracted from dairy cows, pesticides may be sprayed on the grass that dairy cows feed, or antibiotics may be given in the diet to protect dairy cows from disease. There is a problem. That is, milk extracted from dairy cows that ate them was not necessarily safe.

In other words, the soy ice cream-like food disclosed in Patent Document 1 has no soy odor, good texture, excellent nutritional value containing soy fiber, and the risk of using milk. It is considered that the safety is high. However, the soy ice cream-like food obtained by this invention had a relatively crisp texture. In other words, the conventional soy ice cream-like foods still have the problem of imparting a crispness peculiar to dairy products that contains milk or the like and is obtained by processing.
Japanese Patent No. 3606095

  That is, an object of the present invention is to contain or process milk or the like in a soy ice cream-like food that is free of soy odor, has a good texture, is rich in soy fiber, and is excellent in nutritional value. It is an object of the present invention to provide a method for producing an ice cream-like food imparted with a crispness peculiar to dairy products obtained by the above.

The present inventors use a combination of soy protein and non-bromide soy powder as a soy component, thereby giving a crispness peculiar to dairy products such as containing milk or obtained by processing. The present inventors have found that a soy ice cream-like food can be produced and have reached the present invention.
That is, the invention according to claim 1 is a method for producing a soy ice cream-like food comprising the following steps (1) to (10), wherein the soy component used in step (1) is soy protein and odorless The present invention relates to a method for producing a soy ice cream-like food, wherein the soy protein is a soy ingredient comprising a soy-containing soybean, wherein the soy protein is not derived from the non-bromide soy.
(1) Process of pre-heating soybean component at 50 to 150 ° C. and then crushing to make fine powder (2) Mixing the obtained soybean component with 7 to 19 times the amount of water and aging at 10 ° C. or less Step (3) Step of heating the obtained soybean component to 80 to 130 ° C. and holding and swelling for 5 to 20 minutes (4) Step of adding raw materials (5) Mix comprising a mixture of soybean components and raw materials Step of heat sterilization (6) Step of homogenizing the obtained mix (7) Step of sterilizing the obtained mix at 80 to 90 ° C. for 10 to 20 seconds and then cooling with water and a refrigerant (8) Resulting mix (9) The step of flavoring the obtained mix (10) The step of freezing the obtained mix The invention according to claim 2 is characterized in that the soy protein contains 1 soy protein. The present invention relates to a method for producing a soy ice cream-like food according to claim 1, which is contained in an amount of ˜15 wt%.
The invention according to claim 3 relates to a method for producing a soy ice cream-like food according to claim 1, wherein the soybean component contains 3 to 10% by weight of the soybean protein.

The invention according to claim 4 relates to the method for producing a soy ice cream-like food according to any one of claims 1 to 3, wherein the soy protein is a high-purity soy protein containing 70% by weight or more of protein. .
Invention, according to the water used in the step (2) is, according to claim 1 to 4 or wherein the natural magnetic ore layer is a magnetic water obtained by passing water according to claim 5 Relates to a method for producing a soy ice cream-like food.
The invention according to claim 6 is the production of soybean ice cream according to any one of claims 1 to 5 , wherein the soybean ice cream-like food does not contain any sugar, milk solids, or milk fat. Regarding the method.

  The method for producing a soy ice cream-like food according to the present invention uses a soy component comprising soy protein and non-bromide soy to eliminate the soy odor, and has a good texture of soy fiber and has a nutritional value. In addition to producing soy ice cream-like foods that are excellent in terms of food quality, it is also possible to produce soy ice cream-like foods that contain milk or other milk or have a crispness peculiar to dairy products. Can do.

  The present invention relates to a method for producing a soy ice cream-like food characterized by using a specific soy ingredient. The soybean component is a soybean component composed of soybean protein and non-brominated soybean, and the soybean protein is not derived from the non-brominated soybean.

First, the soybean component according to the present invention will be described.
As used herein, the term “soy component” is used in the method for producing a soy ice cream-like food according to the present invention, and the soy component is obtained from non-brominated soybean and soy protein not derived from the non-brominated soybean. Become.

The soybean protein contained in the soybean component will be described.
The soy protein according to the present invention comprises a protein extracted from soybean. As this soy protein, for example, a method in which soy flakes are washed with water and dried, or concentrated soy protein obtained by adding alcohol to soy flakes and dissolving an alcohol solution such as sugar, or soy Examples include, but are not limited to, isolated soy protein that is produced by filtering with water after swelling, grinding, heating with a large amount of water, and filtration.
Preferably, soy protein obtained by freeze-drying is used.

  The soybean protein of the present invention preferably has a high purity containing 65% by weight or more, more preferably 70% by weight or more, and still more preferably 75% by weight or more. Soy protein containing this level of protein can be suitably used because it has an excellent soybean flavor and can also exhibit the function of the protein. Desirably, soy protein that is also rich in isoflavones originally contained in soybeans is used.

  The fat content contained in the soy protein powder according to the present invention is preferably 10 to 35%, more desirably 12 to 22%. The amino acids constituting the soy protein of the present invention are preferably alanine, arginine, aspartic acid, cysteine, glycine, glutamic acid, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine. , Valine.

Next, the bromide-free soybean according to the present invention will be described.
The bromide-free soybean according to the present invention is a soybean that has been non-bromide-treated so as to reduce unpleasant odor and unpleasant taste. As the bromide-free soybean, it is preferable to use soybean of a lipoxygenase complete deletion type. More preferably, soybean obtained by the method described in the patent document (International Publication No. WO2004 / 043167) is used.

That is, the bromide-free soybean according to the present invention is preferably obtained by the following method.
(1) Soybeans comprising a soybean powder of a poxygenase-completely deficient species or coarsely crushed grains thereof heated and dried under atmospheric pressure with water vapor in a temperature range of 130 ° C. to 250 ° C. and then made into a fine powder by mechanical grinding. Method for producing flour (2) Soy flour comprising subjecting soybean particles of a lipoxygenase-completely deficient species to a fine powder by mechanical pulverization, followed by heat-drying under atmospheric pressure with water vapor in a temperature range of 130 ° C. to 250 ° C. (3) After making soybean powder of a lipoxygenase-completely deficient species into a fine powder by mechanical pulverization, heat drying treatment with water vapor in a temperature range of 130 ° C. to 250 ° C. under atmospheric pressure, In the gap formed by facing the two plates having at least one groove on the surface at a predetermined interval while maintaining a relatively rotating state, a lump is formed by the overheating drying process. By inserting of soy flour, a manufacturing method of soy flour comprising shaping the size of the granules is adjusted

  The bromide-free soybean obtained by the above production method has reduced unpleasant odor and unpleasant taste. The bromide-free soybean according to the present invention preferably comprises the following components.

  The bromide-free soybean according to the present invention hardly contains n-hexanol which is a causative substance of unpleasant odor and unpleasant taste. FIG. 1 shows a comparison of the content of n-hexanol between non-brominated soybeans according to the present invention and general soybeans (that is, soybeans not subjected to non-bromide treatment). This analysis was performed with a head space gas chromatograph (GC-14-A; manufactured by Shimadzu Corporation). Specifically, a certain amount of non-brominated soybean was placed in a vial and warmed to concentrate the volatile components of non-brominated soybean. This concentrated gas was collected in the vial headspace and analyzed through a sampling cylinder and injected into a headspace gas chromatograph. The analysis conditions are as follows.

・ Vial temperature: 90 ° C
・ Heating time in Bioal: 30 minutes ・ Gas chromatograph column: DB-5 (J & W scientific)
Column initial temperature: 50 ° C. (maintain at this temperature for 1 minute)
・ Heating rate (5 ℃ / min)
Column final temperature: 200 ° C. (maintain at this temperature for 5 minutes)
・ Sampling cylinder temperature: 100 ° C
-Vaporization chamber: 220 ° C
-Detector temperature: 240 ° C
・ Gas sample volume: 0.4ml

  FIG. 2 shows a comparison of oxidation resistance between non-brominated soybeans according to the present invention and general soybeans.

  The soybean component of the present invention can be produced by mixing the aforementioned soybean protein and non-brominated soybean. The soybean component of the present invention preferably contains 1 to 15% by weight of soy protein and 85 to 99% by weight of non-brominated soybean. More preferably, it contains 3 to 10% by weight of soybean protein and 90 to 97% by weight of non-bromide soybean. The reason for this is that if the soybean protein content exceeds 15% by weight in the soybean component, the flavor unique to soybeans is reduced, and if it is less than 1% by weight, it becomes powdery and feels bad on the tongue.

  The obtained soybean component is preferably pulverized into granules. The particle size is 400-1500 mesh, preferably 800-1300 mesh. This pulverization may be performed in the middle of the process for producing the food for soy ice cream shown below, or may be pulverized in advance before being used in the process for producing the soy ice cream-like food. Also good.

  In the present specification, “ice cream” means ice cream having a milk solid content of 15% or more and a milk fat content of 8% or more, ice milk having a milk solid content of 10% or more and a milk fat content of 3% or more. The definition including any lacto ice having a milk solid content of 3% or more shall apply mutatis mutandis. In the present invention, the term “ice cream-like food” refers to food that has a texture similar to that of the ice cream and does not use any dairy product as a raw material.

It is desirable that the soy ice cream-like food produced by the production method of the present invention is not a dairy product containing milk and / or processed milk. This is because the crispness peculiar to dairy products that contain milk or the like and can be obtained by processing can be imparted by the soybean component according to the present invention.
More specifically, it is preferable that the soybean ice cream-like food does not contain sugar, milk solids and milk fat separately. The soy ice cream-like food of the present invention has the same texture as that of dairy products even without these components (sugar, milk solids, milk fat).

Magnetic water is preferably used in the production method of the present invention. This magnetic water can be obtained by passing a natural magnetic ore layer.
Magnetic water is water that contains small clusters. In general, most water that exists in nature forms a group called a cluster. A cluster is a group formed by water molecules mutually forming hydrogen bonds. Water existing in nature forms a “cluster” of about 13 to 23 water molecules. When this water flows vertically in a magnetic field, positively charged hydrogen and negatively charged oxygen are pulled in opposite directions, and the clusters are subdivided by collisions between clusters. The magnetic water according to the present invention preferably has a cluster of 1 to 10 water molecules.

When magnetic water is contained in the soy ice cream-like food of the present invention, the following effects are produced.
(I) In magnetic water, the emulsion effect and the solubility of fats and oils are enhanced by the surface tension, and the use of an emulsifier can be reduced by the W / O effect.
(Ii) Magnetic water with small clusters increases the ice making speed at the time of freezing, and therefore can reduce the manufacturing cost such as electricity bill.
(Iii) Since magnetic water has a high enzyme activity, the immunity is increased.
(Iv) It has the effect of preventing the “withering phenomenon”. This “withering phenomenon” refers to a phenomenon in which a gap is formed between a food and a container when the food to be frozen such as ice cream is filled in a container such as a cup and stored for a long time in a refrigerator or the like. It is an important element. With this magnetic water, the phenomenon that animal protein forms a network of protein molecules during freezing and overruns can be realized with soybean plant protein. This can prevent the “withering phenomenon”. That is, the “withering phenomenon” that is a problem caused by the use of vegetable protein can be prevented by magnetic water, so that a soy ice cream-like food with enhanced quality retention can be produced.

  The content of the soy component in the soy ice cream-like food of the present invention is not particularly limited and can be appropriately set, but is preferably 3 to 15% by weight, preferably 4 to 10% by weight in the soy ice cream-like food. %. When the soy component is less than 3% by weight, the umami taste of the soy protein is diminished, and when the soy component exceeds 15% by weight, it is not preferable in any case because it is powdery and rough to the touch.

Hereinafter, the manufacturing method of the soy ice cream-like food of the present invention will be described. The production method of the present invention includes the following steps (1) to (10).
(1) Process of pre-heating soybean component at 50 to 150 ° C. and then crushing to make fine powder (2) Mixing the obtained soybean component with 7 to 19 times the amount of water and aging at 10 ° C. or less Step (3) Step of heating the obtained soybean component to 80 to 130 ° C. and holding and swelling for 5 to 20 minutes (4) Step of adding raw materials (5) Mix comprising a mixture of soybean components and raw materials Step of heat sterilization (6) Step of homogenizing the obtained mix (7) Step of sterilizing the obtained mix at 80 to 90 ° C. for 10 to 20 seconds and then cooling with water and a refrigerant (8) Resulting mix (9) A step of flavoring the obtained mix (10) A step of freezing the obtained mix

The details of the manufacturing method are as follows.
Step (1) is a step in which the soybean component is pretreated by heating at 50 to 150 ° C. and then pulverized to obtain a fine powder. The soybean component according to the present invention is heat-treated at the following temperature and then pulverized, and the particle size is preferably 400 to 1500 mesh, more preferably 800 to 1300 mesh. When a soybean component having a desired particle size is used in advance, the step of “pulverizing and making fine powder” in step (1) may be omitted. As conditions for the heat treatment, heating is performed at 50 to 150 ° C., more preferably 60 to 80 ° C. Moreover, as conditions for a heating time, it is 10 to 36 hours, More preferably, it is 12 to 24 hours. When the heating temperature exceeds 150 ° C., protein denaturation tends to occur, and when the treatment is performed at a temperature lower than 50 ° C., the enzyme is not sufficiently deactivated, which is not preferable. In some cases, a soybean component of 70 to 130 mesh pass may be used.

Step (2) is a step in which the obtained soybean component is mixed with 7 to 19 times the amount of water and aged at 10 ° C. or lower. 1 to 20% by weight, preferably 5 to 12% by weight of the soybean component obtained in the step (1) is mixed with 80 to 99% by weight of water, preferably 88 to 95% by weight, and aged. The conditions for aging are 10 ° C. or less, more preferably 5 to 10 ° C. Processing is facilitated when the soybean component sufficiently absorbs moisture and matures. Moreover, when a soybean component contains more than 20 weight%, as mentioned above, food texture will worsen and soybean odor will also become strong. If the soy component is less than 1% by weight, the soy fiber content is less than 0.1% by weight in the total amount of ice cream, so that sufficient dietary fiber cannot be taken.
Magnetic water is preferably used as the water for mixing the soybean component. This magnetic water can be obtained by passing a natural magnetic ore layer. The use of this magnetic water is advantageous because when the product is frozen, its icing speed is increased, thereby reducing costs associated with manufacturing such as electricity bills during mass production.
In the present invention, when magnetic water is used, the aging time is 1.5 to 2 hours. By using magnetic water, the manufacturing time can be shortened, leading to cost reduction. In addition, when not using magnetic water at this process, it is preferable to age | cure | ripen for 5 to 24 hours.

Step (3) is a step in which the obtained soybean component is heated to 80 to 130 ° C., held for 5 to 20 minutes, and swollen.
In step (4), raw materials other than soybean components are added.
The raw materials are each weighed in advance and added. Examples of the raw material for the soy ice cream-like food according to the present invention include fats and oils, sweeteners, stabilizers, fragrances, colorants, emulsifiers, and the like, which are appropriately added at an arbitrary ratio. The oils and fats are preferably vegetable oils and fats having a melting point of 6 ° C. or less. For example, olive oil and seed oil. The reason for limiting to these fats and oils is that the curability of coconut oil and the like can be eliminated, and at the same time a texture comparable to that of coconut oil can be imparted to the ice cream-like food. Table 2 shows a comparison of physical properties of seed oil, olive oil, and coconut oil.

  In addition to sweetening, sweeteners not only create the structure of an ice cream-like food, but also affect the freezing temperature of the ingredients and smooth the structure. The sweetener is not particularly limited. The stabilizer is added for the purpose of stabilizing ice crystals formed in the ice cream due to temperature changes during the ice cream manufacturing process. Further, the stabilizer dissolves in the mix to give an appropriate viscosity, keeps bubbles generated during freezing and curing uniform, and keeps ice crystals fine. It also improves the appearance, texture and texture of ice cream. Although it does not specifically limit as a stabilizer, Carboxymethylcellulose, sodium alginate, locust bean gum, Irish moss, etc. are mentioned. A fragrance is added to enhance or improve the unique flavor of an ice cream-like food. A blended fragrance is used as the fragrance, and a water-soluble fragrance is preferably used. Colorants are used to supplement or improve the natural color of ice cream-like foods, and various colors of food coloring are used. An emulsifier is added to make the structure of the ice cream-like food uniform. Although it does not specifically limit as an emulsifier, A lecithin, glycerol fatty acid ester, sorbitan fatty acid ester, etc. are mentioned.

  Step (5) is a step of heat sterilizing the obtained mix. The reason for sterilization is, of course, to prevent off-flavours in the raw materials, as well as hygiene. As a sterilization method, high temperature sterilization is adopted. Sterilize by holding at 80-85 ° C. for about 5 minutes.

Step (6) is a step of homogenizing the obtained mix. This is because the various ingredients are completely mixed and smoothed by reducing the fiber of the soybean component. Cooling the mix to 65-80 ° C. by cooling, homogenized under pressure of 150kg / cm ² ~220kg / cm ² using a homogenizer.

  Step (7) is a step of sterilizing the obtained mix at 80 to 90 ° C. for 10 to 30 seconds and then cooling with water and a refrigerant. In this step, the mix is heated to 80 to 90 ° C., preferably 85 ° C. with a heat exchanger, held for 10 to 30 seconds, preferably 15 to 25 seconds, and then immediately 10 to 30 respectively using normal temperature water and refrigerant. Cool for 2 seconds, preferably 15-25 seconds.

  Step (8) is an aging step in which the obtained mix is aged at 10 ° C. or lower. In this step, the obtained mix is cooled to 10 ° C. or less and placed in an aging tank and aged (aged). The purpose of aging is to completely solidify the fat globules to increase the viscosity and swell the soy fiber to smooth the product structure. The aging conditions are 10 ° C. or less, preferably 5 to 7 ° C. and stored in a tank for 5 to 24 hours for aging.

Step (9) is a step of flavoring the obtained mix. A fragrance is added to enhance or improve the unique flavor of an ice cream-like food. Examples of the flavors include fruit flavors such as sesame, orange, strawberry and lemon, and taste flavors containing caffeine such as coffee, chocolate and tea.
Step (10) is a step of freezing the obtained mix. Freezing causes air to enter and cause foaming (whipping), while freezing moisture.

  The ice cream-like food according to the present invention obtained by the method for producing soy ice cream according to the present invention has a texture similar to that of dairy products, and thus has an excellent texture. In addition, the ice cream-like food according to the present invention does not show the “withering phenomenon” which is important in maintaining the quality of ice cream.

EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to these.
(Manufacture of soy protein)
Whole soybean was pulverized, heated at 85 to 95 ° C., soymilk and okara were separated with a centrifuge, and soymilk was further centrifuged to obtain soybean protein. Table 3 shows substances contained in the soy protein obtained and their contents.

  The obtained soy protein was powdered. This soy protein had a soybean flavor.

(Manufacture of bromide-free soybeans)
The bromide-free soybean was produced based on the method of Example 1 described in the patent application (International Publication No. WO2004 / 043167). That is,
After making soybean powder of lipoxygenase complete deletion species into powder, it was agglomerated with superheated steam for 180 seconds at a temperature of 190 ° C., and granulated at a narrow opening of the opposing mortar to obtain granules.

(Manufacture of soy ice cream-like foods)
Using the obtained soybean protein and non-bromide soybean, soybean components were prepared at the content ratio (weight ratio) shown in Table 4 below.

The obtained soybean components (Examples 1 to 10 and Comparative Examples 1 and 2) were heated at 70 ° C. for 15 hours, pulverized, and adjusted to a particle size of 300 mesh. Next, 10 kg of the soybean component was mixed with 90 kg of magnetic water and aged at rest at 7 ° C. for 1.5 hours. The aged soybean mixture was heated at 95 ° C. for 10 minutes. A mixture of 4.5 kg of olive oil and 4.5 kg of seed oil mixed with 30 kg of reduced maltose and 260 g of carboxymethyl cellulose was added thereto. The mix was heated to 85 ° C and held for 5 minutes to sterilize. The temperature was lowered to 75 ° C. by cooling, and then homogenized using a homogenizer with a pressure of 160 kg / cm ² . Next, after sterilizing at 85 ° C. for 20 seconds with a heat exchanger, it was cooled with normal temperature water for 20 seconds and with a 5 ° C. refrigerant for 20 seconds. After cooling, the mixture was aged at 5 ° C. for 12 hours, and then 260 g of a fragrance was added and frozen to obtain ice cream-like foods (Examples 1 to 10 and Comparative Examples 1 and 2). In addition, the magnetic water 2 obtained by the below-mentioned (manufacture of magnetic water) was used for the magnetic water used here.

(Evaluation of feeling of stickiness)
The ice cream-like foods of Examples 1 to 10 and Comparative Examples 1 and 2 were eaten by panelists (10 adult men and women, 20 people in total), and the respective feelings were evaluated. The evaluation was performed by scoring as follows based on dairy ice cream (target product) containing 15% milk fat and 10% non-fat milk solids. The results are shown in Table 5.

(Evaluation criteria)
A sense of stickiness that exceeds the target product (5 points)
The same feeling as the target product (4 points)
Although it is slightly inferior to the target product, it can be felt sufficiently (3 points)
Although it is inferior to the target product, there is a feeling of crispness (2 points)
I don't feel any lipstick (1 point)

  From the above results, the soy ice cream-like food produced by the production method of the present invention has a “stickiness” similar to dairy products. Furthermore, when the soy protein is contained in the range of 3 to 10% by weight in the soybean component, the feeling of stickiness can be imparted very well.

(Evaluation of withering phenomenon)
Next, the withering phenomenon of the soy ice cream-like food of the present invention was observed. In addition to Examples 1 to 10 and Comparative Examples 1 and 2, the observation was carried out by the same production method as Examples 1 to 10 and Comparative Examples 1 and 2 except that tap water was used instead of magnetic water. It carried out by Examples 11 to 20 and Comparative Examples 3 and 4. Each ice cream-like food was filled in the same amount (60 g) in a 120 ml paper cup container. About what preserve | saved these for 90 days with the refrigerator of -30 degreeC, the clearance gap (withering) which generate | occur | produced between the cup and the ice cream-like food was evaluated. The results are shown in Table 6.

  From the above results, when magnetic water is used in the method for producing an ice cream-like food according to the present invention, even when it is filled in a cup and stored at a low temperature for a long time, the “withering phenomenon” is almost seen. It has an excellent effect of not being.

(Test on magnetic water)
Hereinafter, the magnetic water according to the present invention will be described in detail by performing 17O-NMR measurement, SOSA measurement, and surface activity measurement.

(Magnetic water production)
Magnetic water was obtained by passing tap water through a SW (Spirit Wave) system for 30 minutes and 120 minutes. As the tap water, tap water from Karuizawa Town, Nagano Prefecture was used. The water that did not pass through the system was controlled, the water that passed through the system for 30 minutes was designated as magnetic water 1, and the water that passed through the system for 120 minutes was designated as magnetic water 2.

(17O-NMR measurement of magnetic water)
The 17O-NMR line width (Hz) was measured with the measurement apparatus, measurement nucleus, measurement frequency, and measurement temperature shown in Table 7 below. The results are shown in Table 8 and FIG.

  As Table 8 shows, the 17O-NMR line width of magnetic water 2 was the narrowest, then the 17O-NMR line width of magnetic water 1 was narrow, and these water clusters were small.

(SOSA measurement of magnetic water)
In order to measure SOSA (= Superoxide Scavenging Activity), the following test was conducted.
SOD having a titer of 100 Unit (= superoxide dismutase: enzyme that eliminates active oxygen superoxide) is diluted 20-fold with control, magnetic water 1 and magnetic water 2, and SOSA is subjected to the ESR method (= Electron Spin Resonance: electron spin resonance) Measured with Table 9 shows the measurement apparatus and measurement temperature. 1 Unit SOD has the ability to scavenge 1 μmol / liter of active oxygen per minute.

  Since each test water is diluted 20 times (100 Unit ÷ 20 = 5.00 Unit), it can be said that if the value is 5.00 Unit or more, the SOD force is exerted 100% or more. That is, water having a high scavenging activity of active oxygen superoxide exhibits a value of 5.00 Unit or more, and water having a low scavenging activity of active oxygen superoxide has a value of 5.00 Unit or less. Here, three test waters were compared with a SOSA value of 5.00 Unit and a normalized value of 1.00. The results are shown in Table 10.

  In any of the control, magnetic water 1 and magnetic water 2, the standardized value exceeded 1.00. Specifically, the normalized values of magnetic water 1 and magnetic water 2 were 1.31 and 1.48, respectively. Therefore, it was found that the scavenging activity of these active oxygen superoxides is high. In addition, the normalized value of the control used this time was also 1.45, and it was found that the water had high scavenging activity for active oxygen superoxide.

(Measurement of surface activity of magnetic water)
The surface activity of the control, magnetic water 1 and magnetic water 2 was measured by the following method.
A 2% amount of salad oil (oleic acid triglyceride) was added to each test water, shaken and stirred for 1 minute, and after 5 minutes, the 1H NMR spectrum was measured to calculate the amount of salad oil dissolved in each sample water. 1 mMol of TSP-d4 (sodium trimethylsilylpropionate) was added as a concentration reference material. The calculation method of the amount of salad oil (oleic acid triglyceride) contained in each test water (analysis method of 1H-NMR spectrum) is as follows (see FIG. 4). Table 11 shows the measurement apparatus, measurement nucleus, measurement frequency, and measurement temperature used, and Table 12 and FIG. 5 show the measurement results.

1. A reference substance TSP-d4 (sodium trimethylsilylpropionate) having a concentration of 1 mMol is added to each test water.
2. When the 1H-NMR signal intensity (area) is 1.00, the signal intensity of the target portion of the oleic acid triglyceride is obtained. A calculation method when the signal intensity is, for example, 50.0 is shown below.
3. The number of hydrogen (H) in TSP-d4 is 3 × 3 = 9H because there are three methyl groups (—CH ₃ ).
4). On the other hand, the number of hydrogen (H) in the target portion of triglyceride of oleic acid (3 chains) is 8 methylene groups (—CH ₂ —) and 3 chains, so 2 × 8 × 3 = 48H Furthermore, since there is one methyl group (—CH ₃ ) and three chains, 3 × 3 = 9H. In total, 48H + 9H = 57H.
5). To convert from these values to mMol (1/1000 of Mol), since the strength of 1 mMol of TSP-d4 is 1.00 and triglyceride of oleic acid (attention part) is 50.0, (57H / 9H ) = 6.33 and 50.0 is divided. As a result, 50.0 / 6.33 mMol = 7.89 mMol.
From this value, the molecular weight 884 of oleic acid triglyceride may be multiplied by 7.89 mMol (= 0.00789) to convert to gram (g). As a result, 884 g × 0.00789 = 6.97 g / 1.

  From the measurement results, it was found that the magnetic water 2 was the largest in dissolving the salad oil, and then the magnetic water 1 was the largest. Specifically, the oleic acid triglyceride was dissolved 1.54 times (+ 54%) and 1.68 times (+ 68%) more than the control.

(Prescription example)
Although the example of a soy ice cream-like food is shown below, respectively, this invention is not limited to these.

[Ice cream-like food (in the case of vanilla ice cream)]
Soy protein 0.22 parts by weight Non-bromide soybean 6.98 parts by weight Magnetic water 64.5 parts by weight Reduced maltose 21.5 parts by weight Stabilizer 0.2 parts by weight Olive oil 3.25 parts by weight Seed oil 3.25 parts by weight β Carotene trace fragrance 0.1 parts by weight

[Ice cream-like food (in the case of sesame ice cream)]
Soy protein 0.45 parts by weight Non-brominated soybean 8.55 parts by weight Magnetic water 60.8 parts by weight Reduced maltose 20.0 parts by weight Stabilizer 0.2 parts by weight Olive oil 3.0 parts by weight Seed oil 3.0 parts by weight Black Kneaded Sesame 3.0 parts by weight

[Ice cream-like food (in the case of matcha ice cream)]
Soy protein 0.5 parts by weight Non-bromide soy 4.5 parts by weight Magnetic water 65.0 parts by weight Reduced maltose 23.8 parts by weight Stabilizer 0.2 parts by weight Olive oil 2.5 parts by weight Seed oil 2.5 parts by weight β Carotene Trace Vitamin C Trace Matcha 1.0 part by weight

It is an analysis result for comparing the content of n-hexanol contained in a non-bromide soybean according to the present invention and a general soybean. The comparison of the oxidation resistance of the bromide-free soybean according to the present invention and general soybean is shown. It is a 17O-NMR measurement result of magnetic water according to the present invention. It is a spectrum relevant to the calculation method of the surface active force in the surface active force measurement (1HNMR spectrum measurement) according to the present invention. It is a surface active force measurement (1HNMR spectrum measurement) result of magnetic water concerning the present invention.

Claims (6)

A method for producing a soy ice cream-like food comprising the following steps (1) to (10), wherein the soy component used in step (1) comprises a soy protein and a lipoxygenase complete deletion soybean A method for producing a soy ice cream-like food, wherein the soy protein is not derived from soybean of the lipoxygenase complete deletion type .
(1) Step of pre-heating the soy component at 50 to 150 ° C. and then pulverizing to make a fine powder (2) Mixing the obtained soy component with 7 to 19 times the amount of water and aging at 10 ° C. or less Step (3) The obtained soybean component is heated to 80 to 130 ° C., held for 5 to 20 minutes, and swelled (4) The raw material is added (5) A mix in which the soybean component and the raw material are mixed Step of heat sterilization (6) Step of homogenizing the obtained mix (7) Step of sterilizing the obtained mix at 80 to 90 ° C. for 10 to 30 seconds and then cooling with water and refrigerant (8) Resulting mix Aging step (9) for aging the mixture at 10 ° C. or lower (9) Step for flavoring the obtained mix (10) Step for freezing the obtained mix 2. The method for producing a soy ice cream-like food according to claim 1, wherein 1 to 15 wt% of the soy protein is contained in the soy component. The method for producing a soy ice cream-like food according to claim 1, wherein 3 to 10% by weight of the soy protein is contained in the soy component. The method for producing a soy ice cream-like food according to any one of claims 1 to 3, wherein the soy protein is a high-purity soy protein containing 65% by weight or more of protein. The water used in the step (2) is magnetic water obtained by passing a natural magnetic ore layer through water, The soy ice cream-like food production according to any one of claims 1 to 4 Method. The method for producing a soy ice cream according to any one of claims 1 to 5, wherein the soy ice cream-like food does not contain any sugar, milk solids, or milk fat.

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