JPS58152458A - Preparation of soya milk - Google Patents

Abstract

PURPOSE:To prepare excellent soya milk free from grassy smell and smell of boiled bean, by soaking unhulled soybeans with water, and subjecting the beans to the combination of the heat-treatment for the deactivation of enzyme, the vacuum concentration for the prevention of grassy smell and the fermentation with yeasts for the removal of the smell of boiled beans. CONSTITUTION:Unhulled soybeans are soaked with water by conventional method, drained, heated in hot water for 1-7min at 70 deg.C- the boiling point to effect the deactivation of lipoxidase, and cooled without delay. The cooled beans are hulled with a hulling machine, ground together with water in a grinder, and the resultant slurry is extracted at >=80 deg.C in a heated kettle, etc. Bean-curd refuse and suspended materials are removed from the extract to obtain a soya milk. The obtained soya milk is cooled, concentrated to a desired concentration usually under reduced pressure, sterilized with heat, cooled to a definite temperature, and introduced into a fermentation tank. Yeasts belonging to Saccharomyces genus are inoculated in the cooled soya milk, and fermented at rest or under aeration and agitation. The fermentation liquid is heated to sterlize the yeasts and obtain the objective soya milk having extremely excellent palatability and absolutely no greassy smell and the smell of the boiled bean.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing deodorized nine-soybean milk.
#, by combining enzyme inactivation heat treatment, vacuum concentration, and yeast fermentation! This invention relates to a method for producing excellent nine-soybean milk that is free from odor and boiled soybean odor.

Since ancient times, soybeans have been called the "meat of the field" in the Orient, and have been processed and used in many foods as an excellent protein resource.

In recent years, soybeans have been reconsidered as a health food, and many products have appeared on the market as soymilk, which is inexpensive and does not contain cholesterol, as a vegetable protein drink that can be used directly for beverages. Along with this, the removal of the unusual odor peculiar to soy milk has become an extremely important issue.

The grassy smell of soy milk is caused by the oxidation of lipids by oxidative enzymes such as lipoxidase contained in soybeans. This reaction occurs immediately when soybeans are crushed or ground in the presence of a small amount of water and enzymes, and it is extremely difficult in practical terms to remove the grassy odor once produced. Therefore, it is most preferable to deodorize soymilk by deactivating lipoxidase before grinding to prevent the production of odor, and several methods have been proposed.

However, there are many methods that are inappropriate from the point of view of practical use, and the best method at present is one in which lipoxidase is inactivated by boiling soybeans in hot water. According to this method, the generation of grassy odor can be prevented, but a new boiled bean odor is generated by heating, which is a fatal flaw in terms of palatability due to the boiled bean odor when used in soybean milk drinks. There is.

At present, this boiled bean odor cannot be masked with flavors or the like, and no fundamental method for removing it has yet been established.

The present inventors conducted various studies to solve the above drawbacks, and as a result, they discovered that fermentation using yeast of the genus Satucharomyces is particularly effective in removing the odor of boiled beans, and enzyme deactivation by heat treatment. We have discovered that it is possible to produce excellent soymilk without grassy or boiled bean odor by combining a method for preventing grassy odor using a vacuum concentration process and a method for removing boiled bean odor using a yeast fermentation process, and have developed the present invention. Completed circle.

The present invention will be explained in detail below.

Lipoxidase acts on beans and damaged beans, oxidizing the lipids and producing a grassy odor. In addition, the use of dehulled soybeans should be avoided as there are problems such as active ingredients such as protein leaking out during the heating process.

Whole soybeans are soaked and water-absorbed using conventional methods. D for soaking,
Adding a small amount of weight 1 increases the water absorption rate,
This is preferable from the viewpoint of improving the color tone of soymilk due to the elution of pigments due to slight alkalinity.

Next, it is subjected to heat treatment to inactivate lipoxidase.

After soaking and absorbing water, the soybeans are drained, heated for 1 to 7 minutes in hot water ranging from 70 C to the boiling point, and immediately cooled.

It is necessary to use an appropriate combination of heating temperature and heating time in order to sufficiently inactivate the enzyme and not reduce the protein extraction efficiency due to heat denaturation. Furthermore, if an extremely strong boiled bean odor is produced, it is difficult to remove the boiled bean odor in the subsequent fermentation process, and the deactivation of the boiled bean odor is insufficient, making it difficult to prevent the grassy odor.

Furthermore, heating at 100C or higher is not preferred in practice, as the protein becomes insolubilized and the extraction rate decreases. Cooling immediately after heat treatment is important to prevent insolubilization of proteins and generation of boiled bean odor due to residual excessive heat.

The cooled soybeans are dehulled by a dehulling machine. Dehulling is necessary to improve the poor mouth feel caused by the contamination of soybean milk with fine particles in subsequent steps, and is carried out using a commercially available wet dehulling machine.

The dehulled beans are subjected to a grinding and extraction process using conventional methods. The grinding is carried out using a common grinding machine such as a colloid mill, a soda mill, a stone mill, or a roll mill. The amount of water added can be the usual amount, but generally 15% of the raw soybean is added.
I would prefer it to be less than double the weight. The ground soybean slurry is used in a heating pot, and the soymilk obtained by spraying is used as it is or after being appropriately cooled in a plate cooler or the like, it is subjected to a concentration step. Concentration 1
The purpose of this process is to remove traces of back odor and off-flavors that may occur in some broken beans during soaking before the enzyme deactivation process, and is generally concentrated under reduced pressure or concentrated under reduced pressure. ni fludge ^
It is done by doing.

The concentration ratio varies depending on the desired concentration of the final product, but a rounding concentration ratio of 1.2 to 2 times is recommended to prevent a decrease in fermentation efficiency due to increased viscosity due to high concentration. - The maximum weight should be kept at 1.3 to 1.7 times. This depressurization process eliminates the faint grassy smell and foreign smell, but the boiled bean smell remains without being removed.

Subsequently, the soymilk is heat sterilized, cooled to a predetermined temperature, and then introduced into a fermentation tank. Heat sterilization is carried out under conditions that make it virtually sterile;
It is desirable to heat to ~121C for 10 to 30 minutes, and in a continuous system, the settings are set to meet the above conditions. It is not necessary to add special substances to soymilk during fermentation, but yeasts belonging to the fungal genus, such as Saccharomyces cerevisiae, Saccharomyces ubarum, Saccharomyces logos, Saccharomyces Carlsbergensis, Saccharomyces - Florentinus, Naccaromyces ellipsoidius, etc. are used. Among them, Satucharomyces logos, Satucharomyces e carlsbergensis, and Satucharomyces -bu-7o lentinus assimilate rough 4-nose and stachyose in soy milk, which cause flatulence, and have a deodorizing effect as well as an anti-flatulence effect. Therefore, it is extremely useful. The amount of yeast inoculation varies depending on the type of yeast, but is generally 0.5 to 1
The amount can be appropriately selected from 0% by weight, preferably from 1 to 5% by weight, depending on the concentration of soymilk and the strength of the boiled soybean odor. Fermentation is carried out under static or aerated stirring conditions. The culture temperature and culture time will vary depending on the type of yeast and the condition of the soymilk, but the temperature and time will vary depending on the type of yeast, the condition of the soymilk, etc., but the odor of boiled beans will sufficiently disappear and the secondary different pH caused by fermentation will be removed.
Adjust with alkali as necessary to maintain the temperature between 6.0 and 7.0. After fermentation is complete, the culture solution is heated to sterilize the yeast. Sterilization conditions are 80-121@C, 10-3
It is carried out for 0 minutes (batch type), but in continuous type sterilization, settings are made to meet such conditions.

The soybean milk obtained by the above process does not lose its grassy smell or boiled bean smell at all, has an extremely pleasant texture, and is highly palatable. This deodorized soymilk can be used as a drink as it is, or it can be used as a processed soymilk beverage by adding vegetable oil, carbohydrates, etc.

Furthermore, it can be used in a wide range of applications as a raw material for confectionery, frozen desserts, bread, and dairy substitutes.

Next, the method of the present invention will be explained using examples.

Example 1 Nine soybeans from Ohio (10kF) were soaked in 0.3% sodium bicarbonate solution overnight, the water was absorbed, the water was drained, and the skin was ground in a hot water bath at 85°C (hulled soybeans were ground in a stone mill-type colloid mill while adding 70kF of water). After heating and extracting the obtained slurry at 100'C for 5 minutes, insoluble matter was separated using a horizontal scree decanter.
I got 65 soy milk. The solid content yield of this soymilk was 48%. Although no grassy odor was observed in this soymilk, a boiled bean odor was detected. Subsequently, the mixture was concentrated under reduced pressure at 70°C and 60mHf to 45M#, sterilized at 85''C for 20 minutes, and then introduced into a previously sterilized fermentation tank.

Another Nisaccharomyces carlsbergensis 0.5%
The seeds were cultured in a soybean milk medium containing glucose at 30'C for 36 hours, and inoculated to a size of 2% inoquium lamb. Stir gently from time to time to 30'C%
It was cultured for 12 hours. After culturing, the temperature was raised to 80°C and maintained for 10 minutes to sterilize the yeast. The obtained soy milk is
The boiled bean odor completely disappeared, and the product had a faint aroma.

Heat treatment is performed under varying conditions, and then cooled with cold water.
I took off the bed. Dehulled soybeans are processed by a colloid mill to reduce the amount of water to 70%.
Grind while adding I#, and the resulting slurry is 100＠
Extract by heating for 3 minutes at
Insoluble components were separated to obtain soymilk. Table 1 shows the solid content yield of soymilk under each condition and the results of the sensory test of soymilk. Each soy milk is -day 65°C, 70mH! After 7 hours under reduced pressure of f,
After sterilizing at 85°C for 30 minutes, it was subjected to fermentation.

The seed mother of Satucharomyces cerevisiae obtained by culturing in a medium containing 1% maltose and 0.1% yeast extract for 124 hours at 28°C was grown into Innochylum size 3.
% of soy milk.

After static culture at 30°C for 15 hours, incubation at 90″C for 1
Heat sterilization was performed for 0 minutes. In each of the obtained soymilk, the grassy smell could not be removed. As is clear in Examples 2, 3, and 4゜7, the boiled bean odor disappeared through fermentation.However, the strong boiled bean odor as in Examples 5 and 6 was reduced by fermentation, but did not disappear completely. .

Furthermore, in Examples 5 and 6 where the heat treatment was severe, the boiled bean odor was strong and the solid content yield was also significantly reduced.

Examples 8-13 10- Example 1 except that the fermentation time was changed as shown in Table 2
The soybean milk processed and produced in the same manner as above was prepared and subjected to sensory tests for grassy odor, boiled bean filling, and fermentation odor by nine panelists. The results are shown in Table 2.

As shown in Example 8, the boiled bean filling did not disappear during short-time fermentation. On the other hand, as shown in Example 12.13, when the fermentation time was longer than 24 hours, the boiled bean filling disappeared, but a strong fermentation odor appeared.

Patent applicant: Morinaga & Co., Ltd. 13-

Claims (1)

[Claims] Soaked and water-absorbed whole soybeans are subjected to enzyme deactivation treatment for a short time in hot water, then rapidly cooled, then dehulled, ground, and extracted. The resulting soymilk is partially concentrated under reduced pressure, and then fermented with yeast belonging to the genus Satucharomyces. A method for producing soymilk that is free from the grassy odor and boiled bean odor that are characteristic of soybean odor.