JP5567761B2 - 濃厚豆乳の製造方法 - Google Patents
濃厚豆乳の製造方法 Download PDFInfo
- Publication number
- JP5567761B2 JP5567761B2 JP2007039388A JP2007039388A JP5567761B2 JP 5567761 B2 JP5567761 B2 JP 5567761B2 JP 2007039388 A JP2007039388 A JP 2007039388A JP 2007039388 A JP2007039388 A JP 2007039388A JP 5567761 B2 JP5567761 B2 JP 5567761B2
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- JP
- Japan
- Prior art keywords
- soymilk
- heat sterilization
- concentrated
- soy milk
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013322 soy milk Nutrition 0.000 title claims description 113
- 238000004519 manufacturing process Methods 0.000 title claims description 44
- 230000001954 sterilising effect Effects 0.000 claims description 56
- 238000004659 sterilization and disinfection Methods 0.000 claims description 54
- 235000010469 Glycine max Nutrition 0.000 claims description 50
- 244000068988 Glycine max Species 0.000 claims description 38
- 239000007787 solid Substances 0.000 claims description 34
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 description 34
- 235000013305 food Nutrition 0.000 description 22
- 238000000034 method Methods 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 238000010438 heat treatment Methods 0.000 description 10
- 235000012489 doughnuts Nutrition 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 238000007664 blowing Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000012830 plain croissants Nutrition 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
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- 235000015108 pies Nutrition 0.000 description 3
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- 235000015895 biscuits Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
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- 238000009472 formulation Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000008384 inner phase Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
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Images
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
また、ドーナツや揚げパンなどに利用した場合は、油ちょう中の吸油が少なく油っぽさが低減され、サクッと軽く揚げることができる。しかも、パン類やドーナツ等における上記の食感は時間が経過しても維持される。
最も一般的な中種製法により食パンを製造した。中種および本捏の配合を表1に示し、製法を表2に示す。
以下の表3に示す配合および表4に示す製法に従ってケーキドーナツを製造した。
以下の表5に示す配合および表6に示す製法でパイを製造した。
以下の表7に示す配合および表8に示す製法でクロワッサンを製造した。
上記の各例では、大豆固形分が18〜20重量%になるように調製した後、間接式加熱殺菌により殺菌を行って製造した濃厚豆乳を用いたが、豆乳の製法によってパンの仕上がりがどう変るか、食パンを製造して確認した。
Claims (5)
- 生豆乳に大豆粉末を添加することによって大豆固形分が12〜30重量%となるように調製した後、プランジャ型のホモゲナイザを使用して100〜250MPaの圧力で均質化処理を行い、加熱殺菌を行うことを特徴とする濃厚豆乳の製造方法。
- 前記大豆固形分の調製を15〜25%となるように行う、請求項1に記載の濃厚豆乳の製造方法。
- 前記加熱殺菌は間接式加熱殺菌である、請求項1または2に記載の濃厚豆乳の製造方法。
- 前記間接加熱殺菌は、内部にスタティックミキサーが設けられたチューブ式殺菌装置を用いる、請求項3に記載の濃厚豆乳の製造方法。
- 前記加熱殺菌の後、無菌環境下で包装する工程を含む、請求項1から4のいずれか1項に記載の濃厚豆乳の製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007039388A JP5567761B2 (ja) | 2007-02-20 | 2007-02-20 | 濃厚豆乳の製造方法 |
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JP2007039388A JP5567761B2 (ja) | 2007-02-20 | 2007-02-20 | 濃厚豆乳の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2008199956A JP2008199956A (ja) | 2008-09-04 |
JP5567761B2 true JP5567761B2 (ja) | 2014-08-06 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2007039388A Expired - Fee Related JP5567761B2 (ja) | 2007-02-20 | 2007-02-20 | 濃厚豆乳の製造方法 |
Country Status (1)
Country | Link |
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JP (1) | JP5567761B2 (ja) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4593673B2 (ja) * | 2008-12-27 | 2010-12-08 | 久子 山本 | 青大豆ドーナツの製造方法 |
JP5884982B2 (ja) * | 2012-03-30 | 2016-03-15 | 清經 志野 | 連続加熱方法 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5170840A (en) * | 1974-12-13 | 1976-06-18 | Asahi Denka Kogyo Kk | Mukinnoshukutonyuno seizoho |
JPS59203462A (ja) * | 1983-04-28 | 1984-11-17 | Fuji Oil Co Ltd | 高蛋白豆乳の製造法 |
JPS6324868A (ja) * | 1986-07-17 | 1988-02-02 | Asahi Chem Ind Co Ltd | 濃厚豆乳の製造法 |
JPH0615953B2 (ja) * | 1990-10-12 | 1994-03-02 | キッコーマン株式会社 | 間接加熱装置 |
JPH0686648A (ja) * | 1991-10-04 | 1994-03-29 | Asahi Shokuhin Kogyo Kk | 大豆加工食品の製造法 |
JPH094920A (ja) * | 1995-06-19 | 1997-01-10 | Japan Steel Works Ltd:The | 液体加熱装置 |
JP3308477B2 (ja) * | 1997-12-01 | 2002-07-29 | ハウス食品株式会社 | 無菌液体調理ソースの製造方法及び装置 |
JP2000004798A (ja) * | 1998-06-24 | 2000-01-11 | Fuji Oil Co Ltd | 液状大豆たん白素材の製造法 |
JP2000102357A (ja) * | 1998-09-29 | 2000-04-11 | Jiinasu:Kk | 全粒大豆を用いた大豆加工食品およびその製法 |
JP4272139B2 (ja) * | 2004-11-15 | 2009-06-03 | クラシエフーズ株式会社 | 濃縮豆乳及びそれを用いた豆乳含有冷菓 |
-
2007
- 2007-02-20 JP JP2007039388A patent/JP5567761B2/ja not_active Expired - Fee Related
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JP2008199956A (ja) | 2008-09-04 |
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