JPH028689B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) This invention fortifies soymilk or soybean protein beverages with calcium and improves their nutritional value without reducing the commercial value.
In particular, it relates to methods for improving mineral balance. (Prior Art) Conventional research on soymilk and related soymilk beverages has focused mainly on removing soybean odor, masking, and rich taste, and little research has been conducted on nutritional value, especially mineral balance. When comparing soy milk with cow's milk, the nutritional disadvantage is that it has a low mineral balance, especially the content of calcium and iron, which are highly needed. Soybean milk has been fortified with calcium for some time, and salts such as calcium lactate, calcium carbonate, or calcium sulfate have been used as calcium sources. Also, special public service 1977-
No. 15273 describes a method using calcium chloride,
JP-A-53-133669 discloses a method using calcium hydroxide and neutralizing it with a mineral acid or an organic acid. (Problems to be Solved by the Invention) However, organic acid salts of calcium such as calcium lactate, various phosphates, calcium chloride, etc. dissociate in solution and become ionic calcium, which ranges from the neutral region to the alkaline region. In this method, the negatively charged carboxyl groups and phosphate groups of the amino acids that make up the protein are ionically bonded, reducing the net charge number of the protein, which makes the protein as a colloid molecule unstable and causes it to aggregate when heated during sterilization. Causes precipitation. On the other hand, calcium carbonate and calcium sulfate have low solubility, so if they are added in large amounts, they may form precipitates.
It partially dissolves and reacts with proteins to generate gas, or it gels and solidifies into a tofu-like shape. In other words, when conventional calcium fortifiers are added in large amounts, the defects become noticeable and the product value is lost, so the amount added is usually 30
The limit has been considered to be around mg/dl, or at most 50 mg/dl. (Means and effects by which this invention solves the problems) The inventors conducted intensive research to obtain calcium salts that would not reduce quality even when a large amount of calcium was added to soy milk, etc., and as a result, they unexpectedly found that It was discovered that although the calcium salts of It was resolved. The saccharide lime salt that can be used in this invention is a complex of glucose or xylose with Ca(OH) ₂ as described in "Journal of the Chemical Society of Japan", 1972, pages 2287-2292, or "Solubilities of Inorganic and Metal".
Organic Compound” (D.Von Noslrand
Co., 1958, p. 639), or complexes with raffinose, cupping sugar, etc. Among these, a sucrose complex that does not turn brown on an alkaline side is preferable, and the complex is prepared by powdering CaO or powder while stirring the sucrose solution vigorously.
Add Ca(OH) ₂ or add sucrose and Ca(OH) ₂
Alternatively, it can be obtained by adding a powder mixture of CaO to water. Depending on the amount of lime added and the reaction conditions, sucrose 1 lime, sucrose 2 lime, and sucrose 3 lime can be obtained, but since sucrose 3 lime is poorly soluble, in this invention, soluble sucrose 1 lime and sucrose 2 lime are used. solution is commonly used. The soy milk etc. used in this invention are soy milk or soy protein drinks made from dehulled soybeans, defatted soybeans, isolated proteins, etc., and are usually prepared so that the fat content in the final product is 1 to 8%. Furthermore, carbohydrates are added to improve the flavor and adjust the solid content, and then pre-emulsification and homogenization are used. To mix soybean milk, etc. and saccharide lime salt, a solution of saccharide lime salt is gradually added to the soybean milk, etc. at a low temperature while vigorously stirring the mixture. At this time, the PH of soymilk differs depending on the type of sugar lime salt added, but in the case of sucrose 1 lime salt, if more than 50 mg% of calcium is added, the PH will rise to 12 or more, and if left for a long time, vitamins will be destroyed and amino acids will be destroyed. Since undesirable reactions such as decomposition and production of lysinoalanine proceed, it is necessary to neutralize it immediately after addition. The amount added should be equivalent to the amount of calcium in milk, preferably 100 to 110 mg%. For neutralization, both organic acids and mineral acids can be used, but organic acids such as citric acid, malic acid, and lactic acid have metal ion-sequestering properties and are preferred in terms of flavor. Neutralization is carried out by gradually adding an acid solution to the soymilk while stirring it vigorously until the pH reaches about 7.0±0.4. When neutralized, saccharide lime salt decomposes into sugar and calcium salts, but this reaction is extremely complex; first, saccharide lime salt takes in acid, and when more acid is added, these combine to form a colloid. It is thought that the soybean milk will eventually become sugar and calcium salts, and that various intermediate products will be mixed in the soymilk after neutralization, so the effect of coagulating and precipitating soymilk proteins like the conventionally known calcium salts and calcium hydroxide will not work. It is estimated that it is possible to contain a small amount of calcium. In this invention, it may be used in combination with conventionally used calcium salts, and salts such as common salt, magnesium chloride, iron pyrophosphate, and potassium carbonate are added during neutralization to maintain the Ca/P ratio in soymilk from 1.2 to 1.2. 1.5, K/
It is desirable to improve the nutritional value by adjusting the Na ratio to 2.5 to 4.0. Table 1 shows the salt composition of the calcium-fortified soymilk obtained in Example 2. However, the values in the table are mg per 100g of soy milk.

[Table] (Examples) Next, the present invention will be explained by examples. Example 1 Raw material soy milk: 1000 kg of dehulled soybeans are gradually fed into a grinder (manufactured by Masuko Co., Ltd.) with 8000 kg of boiling water at 93 to 95°C, and ground while blowing live steam from the feed port. At the same time, the pH is 6.6~ Sodium hydrogen carbonate solution was added dropwise little by little so that the concentration was 7.2. After the grinding, it was further supplied to a hammer mill (manufactured by Seiken Co., Ltd.) and ground while supplying live steam. The mixture was then supplied to a two-stage homogenizer (manufactured by Sanwa Kikai Co., Ltd.) and homogenized at 450 Kg/cm ² in the first stage and 100 Kg/cm ² in the second stage. The homogenized grinding liquid is separated in a decanter (horizontal cylindrical continuous centrifuge manufactured by Shear Press),
8,010 kg of raw soy milk and 1,050 kg of okara were obtained. This raw soy milk contains 3.85% protein and 8.80% total solids. To 4000 kg of this raw soy milk, 62 kg of corn oil, 139 kg of maltose starch syrup, and 50 kg of starch decomposition product are added to pre-emulsify, and to this, 0.7 kg of magnesium chloride and 4.35 kg of salt are added. Kg
was added after being dispersed in 39.5 kg of water, homogenized again using the homogenizer similar to the above, and cooled to 5°C. On the other hand, sucrose lime salt is made by mixing 37.7 kg of sucrose and 8.15 kg of powdered calcium hydroxide, and adding this mixture to 104 kg of water.
It was prepared by pouring it into the tank while stirring vigorously. Next, the sucrose lime salt solution was gradually added to the raw soymilk at 5°C, and after the addition, 20.9 kg of citric acid,
4.0Kg of sodium citrate and 8.1Kg of potassium carbonate were dissolved in water and added, and after mixing well with sucrose, 2.78Kg of sodium metaphosphate and 1.55Kg of iron pyrophosphate dispersion (4.2% iron content) were added. to 5
Approximately 30 kg of % citric acid solution was added to adjust the pH to 6.8. The soy milk prepared above contains 104 mg% calcium, and after sterilizing this calcium-enriched soy milk at 140°C for 30 seconds, 60 people were given (a) Sunglo soy milk (calcium 24.7 mg%) from Meiji Dairy Co., Ltd. b) Soy milk of the present invention (c) Three samples of soy milk fortified with calcium lactate and calcium carbonate (calcium 55 mg%) were tested for palatability using the SIE paired comparison method. As a result, no significant difference was observed between each sample. Furthermore, no lysinoalanine was detected due to the addition of alkali. In addition, a sample was prepared by replacing the fortification with sucrose lime salt with 24.7 mg/100 ml of calcium lactate using the conventional method, and a storage test was conducted for both at 10°C for 2 months.
Shown in the table.

[Table] Values.
As is clear from Table 2, although the method of the present invention contained a large amount of calcium, the amount of precipitate was smaller than that of the conventional method, and there was no difference in whiteness or flavor. Example 2 Raw soy milk was prepared in the same manner as in Example 1. Raw material soy milk 4000Kg, corn oil 62Kg, maltose starch syrup
Pre-emulsify by adding 139Kg and 50Kg of starch decomposition product,
This includes 1.25Kg of calcium carbonate and magnesium chloride.
0.7 kg and 4.35 kg of common salt were dispersed in water, homogenized using a homogenizer, and then cooled to 5°C. On the other hand, sucrose lime salt contains 30 kg of sucrose and calcium hydroxide.
Mix 6.5Kg as powder and add this mixture to water.
Pour into 88.5Kg while stirring vigorously, and make 125Kg.
A sucrose lime salt solution was prepared. The above sucrose lime salt solution was added to the soy milk cooled at 5°C with stirring, and then calcium lactate was added to the soy milk cooled at 5°C.
3.0Kg, citric acid 17Kg, sodium citrate 3.615
Kg, 7.29 Kg of potassium carbonate was dissolved in water, and 2.5 Kg of sodium metaphosphate and 1.55 Kg of iron pyrophosphate dispersion (4.2% iron content liquid) were added.
Finally, add about 30 kg of 5% citric acid solution to make the pH 6.8.
Adjusted to. After adjustment, VTIS sterilizer (ALFA−
LAVAL) was sterilized at 140°C for 30 seconds, then cooled to 5°C and filled aseptically. The salt composition of the obtained calcium-fortified soymilk was as shown in Table 1 above, and the flavor and color were good, and no precipitate was observed even after storage at 10°C for 3 months. (Effects of the invention) This invention contains a large amount of calcium in soy milk by adding sugar lime salt.
Even when added in large amounts, there are no problems with flavor such as astringency or astringency, and it does not coagulate soymilk or cause precipitation even when stored for a long period of time. This effect is significantly different from conventional reinforcement by adding organic or inorganic calcium salts. Furthermore, no formation of lysinoalanine is observed in soymilk even though the sugar lime salt is alkaline. It can also be fortified with iron salts and other minerals.
It has the effect of improving nutritional value.

Claims (1)

[Scope of Claims] 1. A method for producing calcium-enriched soymilk, etc., which comprises adding saccharide lime salt to soymilk or soybean protein beverage at low temperature for neutralization. 2. The method for producing calcium-fortified soymilk, etc. according to claim 1, wherein the saccharide lime salt is sucrose 1 lime, sucrose 2 lime, or a mixture thereof. 3. The method for producing calcium-fortified soymilk, etc. according to claim 1, characterized in that neutralization is carried out with an organic acid such as citric acid. 4 In addition to calcium enrichment, Ca/P is 1.2~
1.5, K/Na is adjusted to 2.5 to 4.0.