JPS5843063B2 - Kansou Touniyu no Seihou - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing dried soymilk, which is intended to be dispersed and dissolved in water or hot water for drinking, and aims to provide a protein drink that can replace milk. .

Currently, soy milk is considered as a protein drink that can replace milk.
Soy milk has a poor shelf life compared to cow's milk, and the manufacturing process from raw soybeans is complicated, making it difficult to put it into practical use.

As a countermeasure to this problem, the present inventor first developed a distillate (
When he learned that this distillate was extremely sterilizing and could be stored for a long period of time if treated with a special method (Japanese Patent Publication No. 44-21759), he developed a method for producing soymilk with long shelf life.
Even in this case, it is difficult to say that the shelf life is sufficient, and furthermore, the manufacturing process is quite complicated.

The present invention has improved this problem, and as a result of research to obtain soymilk that is highly water-dispersible and has excellent storage stability, raw soybeans or defatted soybeans are dried at low temperature under reduced pressure and then finely ground. It was learned that the product disperses well in water or hot water and has no soy odor, making it advantageous as a dried soybean beverage.

Furthermore, unlike ordinary soymilk, this dried soymilk is a dry powder, so it has the advantage of excellent storage stability and easy handling.

On the other hand, the present inventor first dried brown rice and other grains under reduced pressure at a low temperature, i.e., at a temperature of 67 mmHg or less and a temperature of 100°C or less, preferably at a temperature of 60 to 67°C under a reduced pressure of 64 to 65 nmHg, and dried the dried grains. We developed a method to obtain distillate and distillate at the same time, and found that finely ground dried grains also disperse well in water or hot water.

It has also been found that the soybean odor can be reduced by adding dried grain powder, especially brown rice powder, in an amount greater than the amount required to form the above-mentioned dried soybean powder.

Therefore, as a result of continuing research on mixed powder beverages of dried soybean powder and dried brown rice powder, the present inventor found that it is preferable to mix Marunoma's dried soybeans and Marunoma 5's dried brown rice at a certain ratio. When soybeans and brown rice are co-pulverized into a fine state using a ball mill, the soybeans and brown rice are mixed uniformly, and when dispersed in water or hot water, there is no phase separation, and the soybeans and brown rice are completely integrated into the water. This makes it possible to provide a novel food product in which the taste and aroma of soybeans and brown rice work synergistically with each other evenly.

In the present invention, the mixing ratio of dried soybeans and dried brown rice during co-pulverization is preferably in the range of 9:1 to 5:5 by weight.

This is because if the ratio of brown rice is less than 10%, the effect of removing soybean odor will not be sufficient, and if the ratio is 50 mm or more, it will defeat the purpose of a protein drink, which is not desirable.
Most advantageous in terms of flavor and dispersibility.

In addition, since the dried soybeans and dried brown rice used as the raw materials of the present invention are dried in round bodies at low temperatures under reduced pressure, the right-handed ingredients and flavors characteristic of these foods are not lost, and these are used as they are in the final N powder. It has the excellent advantage of being introduced into food.

In addition, when mixing and pulverizing these round S dried soybeans and dried brown rice, it is advantageous to mix and pulverize the soybeans that have just been dried at low temperature under reduced pressure, that is, those that have not yet been cooled. Furthermore, it is preferable to use a ball mill for pulverization.

Furthermore, when pulverizing the material using a ball mill or the like, if the raw material is still in a heated state, it is preferable to carry out the pulverization in the presence of nitrogen or the like, avoiding contact with air.

Next, examples of the present invention will be shown.

Round raw soybeans 14 are placed on 11 tiers of wire mesh 3 inserted into shelves 2 arranged vertically at equal intervals in a stationary vacuum dry distillation pot 1 as shown in FIGS. 1 and 2. The mixture was expanded and subjected to low-temperature vacuum dry distillation at a temperature of 60 to 67° C. under a reduced pressure of 64 to 65 mm for 3 hours.

Separately, brown rice was similarly dry distilled at low temperature under reduced pressure.

Dry soybeans of Marunoma \, which were dry distilled at low temperature under reduced pressure, and dried brown rice of Marunoma \ as well were mixed in a ball mill at a weight ratio of 7:3 while still warm, and then mixed in a 7:3 weight ratio in a steam stream. Dried soymilk was obtained by co-pulverizing.

This product was well dispersed in hot water and could provide a delicious protein drink.

The dry distiller 1 has a pipe 5 in a mantle chamber 4 formed around its body.
The interior is heated by introducing steam from the tank 1, and the vibro which communicates with the inside of the pot 1 is connected to a vacuum pump via a condenser for recovering the steam generated during dry distillation.

7 is a heat insulating material.

[Brief explanation of drawings]

FIGS. 1 and 2 are longitudinal side and front views of a dry distillation vessel used in the method of the present invention. 1...Dry distillation pot, 2...Shelf, 3...
...wire mesh.

Claims (1)

[Claims] 1 Raw soybeans or defatted soybeans and whole brown rice are separately dried at low temperature under reduced pressure to produce dried soybeans and dried brown rice, and these dried soybeans and dried brown rice are mixed into 9: 1
A method for producing dried soymilk, which comprises co-powdering the mixture at a ratio of ~5:5 (by weight).