JPH0614722A - Frozen dessert - Google Patents

Abstract

PURPOSE:To obtain frozen dessert suppressed in astringency, soybean odor and fishery odor characteristic of soybean and excellent in flavor, texture, and shape retaining property by blending soy milk obtained by adding fumaric acid (salt) to soybean and subjecting the soybean to grinding and extracting treatment with other ingredient. CONSTITUTION:The objective frozen dessert is obtained by blending soy milk obtained by adding preferably 1.0-2.0wt.% fumaric acid (salt) to the soybean such as ripoxygenase deficient soybean and then subjecting the soybean to grinding and extracting treatment under high temperature or/and oxygen-free conditions.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a frozen dessert obtained by adding a novel soybean milk, which is a novel soybean milk which is highly suitable as a raw material for a frozen dessert and which suppresses the astringency, soybean odor, and green odor characteristic of soybean. When used, it provides a frozen dessert with a good flavor.

[0002]

2. Description of the Related Art It is widely known that soybeans have a high nutritional value, and many processed soybean foods have been devised since ancient times, and the fields of use thereof are widespread. In recent years, soybean-related products have come to be used for frozen desserts, and many frozen desserts to which various processed soybean products such as soy milk have been added have been proposed (Japanese Patent Publication No. 3-5782, Japanese Patent Laid-Open No. 4-94649, etc.). . However, all of the frozen desserts to which these soybean-related materials are added have an astringent taste, a bean odor, a green odor, etc. peculiar to soybeans, and therefore, it cannot be said that they are suitable for everyone. That is, the astringency, soybean odor, and green odor peculiar to soybeans have been serious obstacles in flavoring frozen desserts.

[0003] What has been done so far in order to overcome such flavor obstacles is masking of the astringency, soybean odor, blue odor, etc. peculiar to soybeans by excessive seasoning and / or excessive flavoring. However, excessive seasoning and flavoring often result in unnatural and unsuitable flavors as frozen desserts, and the unique astringency, soybean odor, and aroma of soybean-related ingredients are still wiped off. It was something I couldn't do. Thus, it is impossible to obtain a frozen dessert having a good flavor by a masking method such as astringency, soybean odor, and blue odor, which has been conventionally carried out even in frozen desserts to which soy milk is added. Has also been hindered from expanding.

[0004]

In view of the current situation, the present inventors have completed the present invention as a result of intensive studies to develop a frozen dessert using soymilk having an excellent flavor. That is, an object of the present invention is to substantially improve the flavor of soymilk as a raw material component of frozen desserts, and to provide a frozen dessert having a good flavor obtained by blending the soymilk.

[0005]

[Means for Solving the Problems] The present inventors have examined problems such as peculiar astringency, soybean odor, and green odor, which are particularly problematic in the use of soymilk for frozen desserts, and simply soybeans are heated at high temperatures. Known methods such as grinding under conditions, grinding under anoxic conditions, or utilizing lipoxygenase-deficient soybeans have some effect on the suppression of soybean-specific soybean odor and green odor. However, it was concluded that there was no significant effect on the astringency.

[0006] Based on this, the present inventors further conducted research on improving the flavor of soybean milk with the aim of suppressing the astringency derived from soybeans, and as a result, added fumaric acid or a salt thereof to grind soybeans. By the extraction treatment, (1) the astringency of soy milk can be remarkably suppressed. (2) If combined with one or more methods selected from the group consisting of milling / extracting under high temperature conditions, milling / extracting under anoxic conditions, and utilization of lipoxygenase-deficient soybeans, further beans can be obtained. Odor and blue odor can be suppressed. I found that. The present invention has been completed based on such findings, and relates to a frozen dessert obtained by adding fumaric acid or a salt thereof and adding soymilk obtained by grinding and extracting soybean. The frozen dessert in the present invention refers to frozen desserts, sherbets, ice creams, and other similar foods.

As the soybean used in the present invention, soybeans of any varieties can be used as long as they do not cause any inconvenience in the production of soymilk. In the production of soybean milk using such soybeans, fumaric acid or a salt thereof is added and soybeans are ground and extracted. Fumaric acid or its salt may be added at any time during the grinding / extraction process,
For example, pre-added to warm water or water used for grinding,
Alternatively, it can be added to go during grinding. The addition amount is
0.5 to 3.0%, preferably 1.
0 to 2.0%. The addition form is such that fumaric acid or a salt thereof is dissolved in a predetermined amount of water or warm water in advance, and the pH is adjusted to 6.5 to 7.
It is preferable to adjust it to 5 before adding.

In the present invention, if necessary, the following conditions are applied: (1) Grinding / extracting soybean under high temperature conditions (60 to 95 ° C.) (2) Grinding soybean under anoxic conditions -Extraction (3) It can be combined with one or more conditions selected from the group consisting of using soybean lacking lipoxygenase.

The soybean so obtained can be subjected to separation and sterilization of okara (plate heating, direct steam heating, etc.) using a known technique to obtain soymilk.

The production of frozen dessert using such soymilk can be carried out by an ordinary method (formulation, freezing, filling, etc.). Also in seasoning and flavoring, like general frozen dessert using milk or dairy products, vanilla, various fruits, chocolate, coffee,
Nuts, raisins, various flavors, and the like can be used. In the present invention, milk or a dairy product can be used in combination with this soymilk.

[0011]

【Example】

Example 1 3 kg of normal dehulled soybeans were ground with 5 times the weight of hot water at 80 ° C. using a homomixer. The hot water at this time was prepared by adding an aqueous solution of fumaric acid that had been neutralized with sodium hydroxide (pH 7.0) in advance, and the concentration of fumaric acid was 1.2% by weight of soybean (the same applies below). I did it. The thus-obtained Kure was treated with a homogenizer to further enhance the extraction rate, and then subjected to plate indirect sterilization (130 ° C., 20 seconds), and the okara was removed by centrifugation to obtain soy milk. This soy milk had no astringency and had excellent aroma and taste. The mixture was prepared according to the formulation shown in Table 1 by a conventional method, frozen in a freezer, and then filled in a container. The obtained frozen dessert was creamy like a frozen dessert using milk or dairy products and had a good flavor.

[0012]

[Table 1]

Example 2 300 kg of dehulled soybeans lacking lipoxygenases 2 and 3 and 6 times its weight of hot water at 85 ° C. were continuously added to a tank for grinding and extraction, and hydrogen carbonate was preliminarily linked with the addition of soybeans. An aqueous solution of fumaric acid neutralized with sodium (pH 7.0) (concentration of fumaric acid was 1.8% by weight based on soybean) was added. After that, Kure which was ground and extracted through a line mixer and a homogenizer was subjected to direct steam heat sterilization (140 ° C., 2 seconds) after centrifugal removal of Okara. The soybean milk thus obtained had a good taste with no astringent taste, no bean odor and no blue odor. This soy milk was prepared according to the formulation shown in Table 2, frozen in a freezer, and then filled. The obtained frozen dessert had a good taste without any discomfort in the taste of matcha powder. The flavor, texture, and shape retention were good even after storage at -18 ° C for 3 months.

[0014]

[Table 2]

Example 3 The frozen dessert of Example 1, a frozen dessert using soymilk produced from ordinary dehulled soybeans with no fumaric acid added (the mixing ratio is the same as in Example 1), and a frozen dessert using milk ( The flavor of the composition obtained by replacing all or part of the soymilk of Example 1 with milk) was evaluated by a panel of 20 people. The results are shown in Table 3.

[0016]

[Table 3]

[0017]

INDUSTRIAL APPLICABILITY The present invention provides a revolutionary improvement in the flavor of a frozen dessert produced using soymilk. The frozen dessert thus obtained has an astringency, a bean odor, derived from soybeans,
It does not have a green odor, and it does not feel uncomfortable in seasoning and flavoring as if it were a frozen dessert using milk or dairy products, and it has a natural and excellent flavor, and has a flavor, texture and shape retention during storage. The property is also good.

Claims (4)

[Claims] 1. A frozen dessert obtained by adding soybean milk obtained by adding fumaric acid or a salt thereof and grinding and extracting soybeans. 2. The frozen dessert according to claim 1, wherein the soybean is lipoxygenase-deficient soybean. 3. The frozen dessert according to claim 1, wherein the grinding / extracting treatment is performed under high temperature conditions and / or oxygen free conditions. 4. The frozen dessert according to claim 1, wherein milk or / and a dairy product is added together with the soybean milk.