JPH01309653A - Agent for removing unpleasant odor of tonyu (soybean milk) and preparation of tonyu having improved flavor - Google Patents

Abstract

PURPOSE:To provide the subject unpleasant odor-removing agent removing an unpleasant odor such as the soybean odor or green soybean odor of TONYU (soybean milk) to give the TONYU (soybean milk) having an improved flavor by containing glucose and a glucosidase. CONSTITUTION:The objective unpleasant odor-removing agent contains glucose and a glucosidase. Soybean is ground together with water containing the glucose and the glucosidase to provide TOFU (soybean curd) having an improved flavor.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an unpleasant odor remover for soy milk and a method for producing soy milk with improved flavor.
The present invention relates to an unpleasant odor remover for soybean milk containing glucose and glucose oxidase, and a method for producing soymilk with improved flavor, which comprises grinding soybeans together with water to which glucose and glucose oxidase have been added.

[Prior Art and Problems] Conventionally, as a method for removing unpleasant odors (soybean odor, green soybean odor) from soymilk, for example, soybeans, which are raw materials, are heat-treated by boiling, steaming, etc., and then ground to produce soymilk. Methods such as grinding soybeans together with hot water have been used. However, such conventional methods have problems such as a reduction in the gelling ability of soybean protein due to heat treatment and the like.

[Means for Solving the Problems] In order to solve these problems, the inventors, as a result of intensive research, added glucose and glucose oxidase to soybeans to reduce or remove dissolved oxygen. After grinding with water (water to which glucose and glucose oxidase have been added, the dissolved oxygen in the water is reduced or removed through the reaction of the two), soy milk is produced using a conventional method, which is free from unpleasant odors. They obtained new knowledge that it is possible to produce soymilk with improved flavor, and as a result of further research, they completed this invention.

Glucose and glucose oxidase used in this invention are each known, and glucose oxidase can be used in any of animal, vegetable, and microbial forms.

The amount of glucose added to water may be any amount as long as it is 0.02% or more, but for the purpose of reducing or removing dissolved oxygen, it is generally 0.0225 to 1% (
% by weight) is sufficient. In addition, the amount of glucose oxidase added is 5 units/P or more (here, 1 unit is p) at 1.5 units per minute at 35°C.
It refers to the activity of converting 0 micromol of glucose into gluconic acid. (same below), generally 50,000 to 10,000 units/P
A degree within the range of is sufficient. In this way, when water containing glucose and glucose oxidase is added, for example, water containing 1% glucose and 1000 units/ρ of glucose oxidase, most of the dissolved oxygen in the water can be removed in about 10 minutes at 20°C. This water from which dissolved oxygen has been reduced or removed is used to grind soybeans.

Alternatively, glucose and glucose oxidase may be added to the soybean at the same time as water when grinding the soybean, and the grinding may be performed after confirming that dissolved oxygen has been reduced or removed.

Furthermore, in the production of soy milk, raw soybeans are soaked in water before being ground, and glucose and glucose oxidase are added to this soaking water and the soybeans are soaked in this manner. Even better results are obtained if the soaked soybeans are used to grind the soybeans together with water from which dissolved oxygen has been reduced or removed as obtained above.

Furthermore, good results can be obtained by draining raw soybeans soaked in water, heating the soybeans for a certain period of time in a hot water bath, etc., and then grinding the soybeans with water containing glucose and glucose oxidase. However, with this method, if the temperature at which the soybeans are heated is too high, the gelling ability of soymilk will not be reduced. Therefore, when heat-treating soybeans before grinding them, the heating temperature needs to be set at 65°C to 75°C in order to hardly reduce the gelling ability of soybean milk. If the temperature is higher than this, the gelling ability of soybean milk will be significantly reduced, and if the temperature is lower than this, no effect of improving the green soy odor by heat treatment can be expected.

The production of soybean milk according to the present invention is carried out by a conventional method (soaking of raw soybeans in water).
This is done by draining, grinding → boiling → filtration → soy milk). adding glucose and glucose oxidase;
Grinding soybeans with water that reduces or eliminates dissolved oxygen;
When obtaining soymilk using a conventional method, adding salts such as sodium carbonate, sodium bicarbonate, and sodium citrate to the soybean grinding solution in advance will prevent a decrease in the extraction rate of soymilk. It can be prevented. This salt may be added to the goo before steaming.

Additionally, catalase may be used in combination with glucose and glucose oxidase to remove hydrogen peroxide. In this case, the amount of catalase added to water is 20~
A range of 400,000,000 units/2 (for units, see Test Example 5 below) is sufficient. Furthermore, in order to better achieve the effects of this invention, during the soybean milk production process, the air in the head space can be replaced with N gas or CO.
Soy milk can also be produced by replacing with 2 gases.゛The mixing ratio of glucose and glucose oxidase in the soy milk unpleasant odor remover of the present invention is generally 1 part by weight of glucose oxidase (when the activity is 60 units/mg) to 100 to 300 parts by weight of glucose. It is enough.

In addition, when mixing catalase, glucose 10
0 to 300 parts by weight, glucose oxidase (activity 6
About 1 part by weight of catalase (if the activity is 250 units/mg) may be used per 1 part by weight (if the activity is 0 units/mg).

[Effects of the Invention] The soymilk obtained by the present invention has an unpleasant odor (soybean odor, green soybean odor) removed or reduced, and has an improved flavor, and can be used as soymilk with improved flavor and for the production of tofu. It can be effectively used as a raw material with improved flavor in , dessert foods (yoghurt, ice cream, etc.), or other foods (bread, kamaboko, hamburgers, etc.).

Next, the effects of this invention will be explained using test examples.

Test Example 1 350 g of water prepared as below was added to 200 g of soybeans that had been soaked in water overnight to fully absorb water, and ground in a mixer to prepare goji. This soybean paste is heated while blowing steam, and after reaching 100°C, it is further heated for 3 minutes. Immediately, the okara is separated using a strainer cloth to obtain soy milk. 1 for this soy milk
Sensory evaluation was performed on a panel of 0 people. The results are shown in Table 1 (average scores of 10 panelists), and most of the panels answered that the green soy odor of soymilk treated with glucose oxidase-added water was clearly improved. .

Further, no clear difference was observed depending on the amount of glucose oxidase added.

Test area (water used for grinding) 1. Dissolve 10 g of glucose in water IP and leave at 15°C overnight.

■Water 1! Dissolve 10 g of glucose and 6 units of gluten oxidase in a solution and leave at 15°C overnight.

(1) Dissolve 10 g of glucose and 60 units of glucose oxidase in 112 ml of water and leave at 15°C overnight.

(1) Dissolve 10 g of glucose and 600 units of glucose oxidase in 12 parts of water and leave at 15°C overnight.

(1) Dissolve 10 g of glucose and 6000 units of glucose oxidase in water IP and leave at 15°C overnight.

Table 1 Seiji Nisei 0: I don't feel the green bean odor 1: I feel the green bean odor slightly 2: I feel the green bean odor a little (the green bean odor is weak, but I can definitely feel it) 3: I feel the green bean odor strongly 4: I feel the green bean odor Test Example 2: Very strong sensation Soybean milk was prepared as described below using soybeans that had been soaked in water overnight to sufficiently absorb water, and sensory evaluation was conducted in the same manner as in Test Example 1. The results are shown in Table 2, and the green bean odor was improved to some extent simply by replacing the air in the head space during the manufacturing process with N2, but when glucose oxidase was used in combination, the effect was significant.

(Test group) ■ To 200 g of the above soybeans, dissolve 10 g of glucose in 112 and add 350 g of water left overnight at 15° C., and grind with a mixer to prepare goji. This soybean paste is heated while blowing steam, and after reaching 100°C, it is further heated for 3 minutes and immediately separated with a strainer to obtain soy milk.

(2) Soybean milk was obtained in the same manner as in Test Group (2) except that the air in the head space was replaced with N2 gas in the process of grinding with a mixer and steam heating.

■Engineer! Glucose 1 (instead of water in which Ig was dissolved, 1
ρ glucose 10g 1 glufus oxidase 300
Soybean milk was obtained in the same manner as in test group ①, except that water was used that had been left at 15°C overnight.

Table 2 Test Example 3 Soy milk was prepared in the following test section, and sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 3, and it can be seen that when soybeans are soaked in water, the green bean odor can be further improved by adding glucose oxidase to the soaking water.

(Test group) ■- Soaked in water overnight, absorbed enough water, and added I to 200g of soybeans.
Dissolve 10 g of glucose in P, add 350 mQ of water that has been left at 15°C overnight, and grind with a mixer to prepare glucose.

This soybean paste is heated while blowing steam, and after reaching 100°C, it is further heated for 3 minutes, and immediately the bean curd is separated using a strainer to obtain soy milk.

■Experimental area except for replacing the air in the head space with N2 gas in the process of grinding with a mixer and steam heating■
Obtain soy milk in the same way.

■Water used for grinding test area■ (glucose Log in 1!)
10g of glucose and 3000 units of glucose oxidase were added to 11 (dissolved and left overnight at 15°C), and used water left overnight at 15°C.
Obtain soy milk in the same way.

(2) Soybeans were soaked overnight in water containing 10 g of glucose and 3000 units of glucose oxidase in 112, and 200 g of soybeans were sufficiently absorbed to obtain soybean milk in the same manner as in test group (2).

Table 3 Test Example 4 After cooling each soymilk obtained in Test Example 3 to 20°C, 0.3% glufu del lactone was added and heated in a water bath at 80°C for 30 minutes to produce tofu. . Hardness, texture,
No difference was observed in the quality of tofu such as taste between the test sections, but the green bean odor was clearly improved in the tofu using glucose oxidase.

Test Example 5 200g of soybeans soaked in water overnight to absorb enough water, 1
! glucose LOg and glucose oxidase 180
0 units, catalase 8000 units (1 unit refers to the activity of decomposing 10 micromoles of hydrogen peroxide into water and oxygen per minute under conditions of pH 7, 0, and 25°C)
350 g of water left overnight at 15°C and 0.5 g of sodium bicarbonate (anhydrous) are added to the mixture and ground with a mixer to prepare goji. This soybean paste was heated while blowing steam, and after reaching 100°C, it was further heated for 3 minutes, and the okara was immediately separated using a strainer to obtain about 450 ml of soymilk with improved flavor.

Test Example 6 Soybean milk was prepared in the following test section, and sensory evaluation was performed in the same manner as in Test Example 1. Also, after cooling the soy milk obtained here to 20°C,
0.3% glucono delta lactone was added and heated in a 90°C water bath for 40 minutes, and the firmness of the produced tofu was measured using a card meter. The results are shown in Table 4.

When the soybeans were treated in a hot water bath at 70°C before being ground, the hardness was slightly lower than that without treatment, but the odor of green beans was significantly improved.

Test group: ■ Soybeans were soaked overnight in water containing 10 g of glufus and 3000 units of glucose oxidase in 1K, and 200 g of soybeans that had sufficiently absorbed water were soaked in a 70°C water bath for 2 minutes and then drained. Add 3,000 units of glucose oxidase, add 350 units of water that has been left overnight at 15°C, and grind with a mixer to prepare a paste. This soybean paste is heated while blowing steam, and after reaching 100°C, it is heated for 3 minutes, and immediately the bean curd is separated using a strainer to obtain soy milk.

■Soybeans were rinsed overnight in water to which 10 g of glucose and 3000 units of glucose oxidase were added to No. 12, and 200 g of soybeans that had sufficiently absorbed water were immersed in a water bath at 85°C for 2 minutes and then drained. Soy milk is obtained in the same way.

(2) Soy milk was obtained in the same manner as in Test Group (2) of Test Example 3.

Table 4

Claims (4)

[Claims] (1) An unpleasant odor remover for soybean milk containing glucose and glucose oxidase. (2) An unpleasant odor remover for soybean milk containing glucose, glucose oxidase and catalase. (3) A method for producing soymilk with improved flavor, which comprises grinding soybeans together with water to which glucose and glucose oxidase have been added. (4) A method for producing soymilk with improved flavor, which comprises grinding soybeans together with water to which glucose, glucose oxidase and catalase have been added.