JPH0313858B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powdered soymilk package that can be reconstituted into drinkable soymilk by adding water and boiling for a short time.

Soy milk is a food product whose demand is rapidly increasing in recent years due to a combination of increased interest in health foods and advances in technology for removing soy odor.

However, most of the soymilk currently on the market is in liquid form, and although it has the advantage of being drinkable as is, it costs more to aseptically package to extend its shelf life and to distribute chilled milk, making it more expensive than milk.

In addition, powdered soymilk manufactured using the spray-dry method is sold at health food stores, but it is expensive, does not remove the soy odor sufficiently, and tends to form small lumps when dissolved, making it difficult to dissolve it properly. There are disadvantages such as difficulty in

For these reasons, it is an object of the present invention to provide a package of powdered soymilk, which has no soybean odor and is easily soluble in water, as a highly useful vegetable protein supply food. The present invention has been made based on the following findings.
Firstly, in order to remove soybean odor, it is sufficient to use freeze-denatured soybean protein such as frozen tofu as a raw material, and secondly, by pulverizing it, adding alkali and boiling it, it becomes clean and watery. and thirdly, by adding an acid to the solution to neutralize it without forming a precipitate, neutral soymilk suitable for drinking can be obtained. The powdered soymilk package of the present invention is applied to the properties of powdered soymilk.

The specific gist of the present invention is to freeze-denature soybean protein powder, sodium bicarbonate in an amount of 0.2 to 4% of the solid content of the soybean protein powder,
At least one type of sodium carbonate is packaged separately or in the same package, and a neutralizing agent that thermally decomposes an appropriate amount of acid to neutralize the sodium bicarbonate and sodium carbonate is added in a separate package. It is in a packaged powdered soy milk package.

Next, the present invention will be explained in detail.

The freeze-denatured soy protein used in this invention is obtained by extracting soy protein from whole soybeans or defatted soybeans by a conventional method, and then extracting salts such as magnesium chloride and calcium chloride, or acids such as acetic acid and citric acid. In addition to the liquid, soybean protein is separated from the extract, and the separated soybean protein is frozen, then thawed,
It is dehydrated and dried. Frozen tofu, which is currently commercially available, can also be used as a raw material. In such freeze-denatured soybean protein, the soluble components in the soybean are removed during the dehydration process after freezing, so the odor components contained in the soluble components can be removed, and the soybean protein dissolves in water. When it is reconstituted into soy milk, it does not produce an unpleasant soy odor. This freeze-denatured soybean protein is preferably made into a powder to improve its solubility; for example, after drying, it may be ground into a dry powder using a stone mill, hammer mill, roll mill, or the like. Next, this freeze-denatured dry soybean protein powder is dissolved in water to restore it to soymilk, but since soybean protein powder is difficult to dissolve in water as it is, the inventor added alkali to it to make it more soluble. I took it as a thing. The alkali used is
Sodium bicarbonate, known for food use,
Sodium carbonate was suitable; disodium hydrogen phosphate, trisodium phosphate, and calcium hydroxide were insufficient for dissolution. Note that sodium bicarbonate and sodium carbonate can be used alone or in combination, but the amount added is 0.2 to 4%, preferably 1 to 2% of the solid content of freeze-denatured soybean protein powder. Appropriate. Addition amount is 0.2
If it is less than 4%, it will not dissolve sufficiently even if boiled for more than 10 minutes, and if it is added more than 4%, it will become highly alkaline.
This is because it produces an unpleasant odor during boiling.

In addition, in order to make freeze-denatured soybean protein powder more easily soluble in water, it is necessary not only to add alkali but also to reduce the particle size as mentioned above. The particle size is preferably such that it can pass through a 16 mesh sieve. If more than 10% of the particles do not pass through the 16-mesh sieve, the large particles will not be sufficiently dissolved by the alkali, and the reconstituted soymilk will have a rough texture.

Powdered soymilk, which is prepared by adding an alkali in an amount of 0.2 to 4% of the solid content of freeze-denatured soybean protein powder that has been ground to a size that can pass through a 16-mesh sieve as described above, is generally It dissolves in water by boiling for about a minute, and the pH after dissolution is approximately 8.5 to 9.5. However, it is unsuitable for drinking as it is, and it is necessary to neutralize it to near neutrality. However, if an acid powder or solution is used as a neutralizing agent to neutralize the alkali in the dissolved soy milk, when it is added to the solution,
Since the pH becomes partially acidic, this results in protein precipitation.

Therefore, in order to prevent precipitation, it is desirable to use a substance that gradually decomposes into an acid after sufficient stirring and dispersion. For example, glucono delta-lactone (GDL), which becomes an acid when hydrolyzed by heat.
By using this as a neutralizing agent, it is possible to neutralize soymilk without producing protein precipitates when added. Neutralization using a substance that generates acid through thermal decomposition is the product of the present invention. This is particularly important since it is sold at retail and is carried out by consumers.

As for the amount of GDL added, when sodium hydrogen carbonate is used as the alkali, an amount equal to or twice the amount of sodium hydrogen carbonate is appropriate, and when sodium carbonate is used, an amount that is 2 to 3 times that amount is appropriate. If GDL in this range is added, the pH of soymilk will be
It can be lowered to a range of 6.8 to 7.5, and the alkaline odor disappears, making it possible to make soymilk suitable for drinking.

Further, the GDL may be replaced with aldonic acid lactones, aldonic acid anhydrides such as aldonic acid anhydrides, and the like.

Based on the above, considering the form in which this powdered soymilk is sold as food, the freeze-denatured soybean powder and the alkaline agent should be packaged together or separately, and the acid substance for neutralization should be packaged to dissolve the soymilk. Since additional operations are required later, it is better to package this separately.

Furthermore, with this method of powdered soymilk, it is possible to commercialize various types of soymilk by adding flavors such as coffee, milk, vanilla, etc. together with sugar to the neutralizing agent added. If gelatin, agar, or other gelling agents are added to the Japanese preparation along with sugar and flavors, it can be commercialized as a base for various soymilk jelly or soymilk pudding, and freeze-denatured soybean protein powder can be added to corn powder, starch, By adding powdered oil and fat, etc., and appropriately blending seasonings with the neutralizing agent, it is possible to commercialize the base of soy milk soup.

Next, the present invention will be explained with reference to Examples.

Example 1 Soak 1 kg of whole soybeans in water and make 10 kg of soy milk using a conventional method. Lactic acid is added to the mixture to adjust the pH to 5 to precipitate soybean protein, and the precipitate is dehydrated by centrifugation, frozen at -3°C, and left at -3°C for 4 days. After 4 days, the ice is thawed, centrifugally dehydrated, dried at 60°C, and ground into particles of 16 mesh or less using a hammer mill. Add 1% soda carbonate to this powder, mix evenly, and then package in 20g portions. Add 350ml of water to this, stir, and boil for 3 minutes to dissolve. After the fire was turned off, 0.3 g of separately packaged glucono delta-lactone and 4 g of sugar were added and stirred. PH of finished soy milk
It had a score of 7.3 and was delicious to drink with no soy odor.

Example 2 Three pieces of commercially available frozen tofu (21 g) were roughly ground and then ground in a stone mill to a particle size of 16 mesh or less. Mix 0.5% sodium bicarbonate evenly into frozen tofu powder. Add 2 g of powdered oil and fat to 10 g of this powder and package. Add 200 ml of water and boil for 2 minutes to dissolve, then add separately packaged 0.2 g of glucono delta lactone, 10 g of sugar, 4 g of agar, and 0.02 ml of vanilla flavor, stir, and boil for another 1 minute to make pudding. It was placed in a molded cup and cooled in the refrigerator for 2 hours to solidify. The soy milk pudding made in this way had a pH of 7.1 and was delicious.

Claims (1)

[Claims] 1 Freeze-denatured soybean protein powder and at least one of sodium bicarbonate and sodium carbonate in an amount of 0.2 to 4% of the solid content of the soybean protein powder are packaged separately or together, and the sodium bicarbonate and sodium carbonate are A powdered soymilk package containing a separate package containing a neutralizing agent that thermally decomposes an appropriate amount of acid to neutralize the soybean milk.