JPS59179045A - Preparation of deodorized soya milk - Google Patents

Abstract

PURPOSE:To prepare odorless and delicious defatted soya milk having rich taste, by blasting saturated steam to whole soybean grains, drying, cooling and skinning the soybean, grinding the bean in the presence of hot water, separating bear curd refuse from the ground product, introducing steam into the separated soya milk and deaerating the milk in vacuum. CONSTITUTION:Whole soybean grains charged in a sealed container are blasted with saturated steam of 0.1-1.0kg/cm<2> pressure for 1-10min, the container is opened, the grains are blasted with hot air of 100-160 deg.C for 5-30min until the water-content reaches 5-10% and skinned by conventional skinning machine after cooling. The defatted soybean is added with 5-15 times weight of hot water of 80-100 deg.C and ground. The soya milk is separated from bean curd refuse by conventional method, and the obtained soya milk is heated at 120- 160 deg.C for 1-10sec by blasting steam of 5.0-10.0kg/cm<2> pressure into the milk, and is exposed to vacuum without delay.

Description

[Detailed description of the invention] The present invention relates to a method for producing skim soymilk with good flavor.

Generally, soybean milk drinks, which are made from soybeans, have been used as a substitute for animal milk for a long time, and have been popularized in the recent health food boom as an extremely nutritious drink containing a large amount of protein and unsaturated fatty acids with an excellent amino acid composition. Although the number of soybeans is rapidly increasing, its popularity is still slow compared to that of milk due to the grassy smell, astringency, and bitterness characteristic of soybeans.

Various techniques for eliminating these drawbacks have been researched and many applications have been filed. These conventional deodorizing treatment methods include preparing soy milk from so-called separated protein, which is obtained by decomposing soy protein from defatted soybeans using acids, alkalis, etc., and preparing soy milk from so-called separated protein, which is obtained by decomposing soy protein from defatted soybeans, and using conventional methods after allowing microorganisms or enzymes to act on steamed soybeans. A method of making soy milk, a method of deodorizing the soy milk obtained by crushing soybeans soaked in water by passing live steam, air or hydrogen gas, and a method of grinding and extracting the soy milk by adding a highly concentrated alkaline solution and dealkalizing it with an ion exchange resin. It can be roughly divided into two methods: a method of post-concentration, a method of compressing soybeans or crushing them, and then heating them with steam. Although some of these methods are in practical use, deodorization is incomplete or incomplete even with these solvent extraction methods, fermentation methods, enzyme treatment methods, distillation methods, and adsorbent treatment methods. There are disadvantages such as the fact that the process to completely carry out the deodorization creates a strange odor and taste and spoils the taste of the soymilk.Furthermore, combinations such as these have been proposed, but they complicate the process and make the operation complicated. Even if soy milk is possible, it loses its unique flavor, richness, and flavor, and requires artificial seasoning and flavoring, which detracts from the original value of soy milk as a natural food. It is no exaggeration to say that this method is insufficient as a method for producing delicious and rich soy milk, and as a result of actually testing a number of proposals, the present inventors could not find any satisfactory method.

Therefore, the present inventors conducted various research into the causes of defects in soymilk produced by conventional methods and their solutions.As a result, the original flavor of soymilk,
We have completed the present invention, which completely removes grassy, astringent, and bitter tastes without sacrificing richness or flavor.The gist of this invention is to spray saturated steam onto whole soybeans, dry them with hot air, and then cool them. The method for producing skim soy milk is characterized by adding hot water to dehulled soybeans, grinding them, separating them into soy milk and okara, and then introducing steam into the soy milk and degassing it under vacuum.

Next, embodiments of the present invention will be explained in order of steps.

The raw material, whole soybeans, is heated to 0.00% in a sealed container so that it becomes uniform.
After blowing saturated steam of 1 to 1.0 Kg/Cl12 for 1 to 10 minutes, the container is opened and the moisture content of the whole soybeans is 5 to 10%.
After drying with hot air at 100 to 160°C until the temperature drops to room temperature, it is left to cool down to room temperature. Heating time is 5 to 30 minutes, but 13
Preferably, the temperature is 0 to 140°C for 20 to 30 minutes. The purpose of this process is to deactivate lipoxygenase, which is mainly contained in the cotyledons and is said to cause the grassy odor characteristic of soybeans, and at the same time to create voids between the seed coat and cotyledons by steam injection followed by hot air drying. The goal is to completely remove the seed coat that causes the raw, astringent, and bitter taste.

It is known that whole soybeans are roughly split or compressed and heated in order to deactivate lipoxygenase (for example, Japanese Patent Publication No. 19946/1973), but rough splitting, compression, etc. make it difficult to completely separate the seed coat. , resulting in an astringent and bitter taste.

On the other hand, there is a method in which lipoxygenase is inactivated by soaking whole soybeans in water and then heating them (for example, Japanese Patent Application Laid-Open No. 57-94264). quick,
Soaking in water actually promotes the development of grassy odor, making it difficult to deodorize in the final process.

According to the above-mentioned process of the present invention, lipoxygenase can be deactivated in a short time without impairing the flavor and richness of soymilk, and at the same time, it has the advantage of completely removing the skin, which could not be obtained by conventional methods. It is possible to obtain soymilk with astringent taste without grassy smell, umami taste without bitter taste, and rich taste.

The soybeans that have been dried with hot air are dehulled using a regular dehulling machine.

Generally, if the seed coat is not completely removed, the astringency of soymilk,
Heating with hot air is used to avoid the soybean taste, but heating to a level that does not impair the soymilk flavor results in a 70% dehulling rate.
You can only get a certain amount.

Therefore, in order to completely remove the skin, it is heated at high temperatures and for a long time.
Causes protein denaturation, impairs flavor, and creates a roasted odor (scorched odor)
This results in unfavorable results such as a decrease in soymilk yield and a further decrease in soymilk yield. As mentioned above, the present inventors combined steam blowing and hot air drying to physically create voids between the seed coat and cotyledon, and conducted studies to find the optimal conditions for this. As a result, the shedding rate with respect to heating time for the product of the present invention heated with hot air at 100 to 160°C after 1 to 10 minutes of saturated steam spraying, and the product heated with hot air without steam spraying, were as shown in Figure 1. The change in flavor with hot air heating temperature and heating time was as shown in Figure 2.

First, as shown in Figure 1, the shedding rate is low with conventional heating using hot air alone, and at 100°C, the shedding rate is less than 60%.
Even at 60°C, it is just under 80% in 30 minutes, and if the temperature or time is higher than this, a roasted odor will appear and the flavor of the product will be significantly impaired. On the other hand, in the case of injecting steam, drying with hot air, and then dehulling (160°C) as in the present invention,
It reached approximately 100% in 15 minutes. This relationship is between 0.1 and 1
, OKg/cw+2 steam was sprayed for 1 to 10 minutes, similar results were obtained. On the other hand, the effects of hot air heating temperature and heating time on flavor are discussed in the second section.
From the results shown in the figure, hot air heating is 100 to 160℃ and 20 to 30℃.
It was found that 10 minutes gave the best flavor.

Next, the inactivation of lipoxygenase, which is one of the effects of the present invention, will be described as follows.

The distribution of glue poxygenase in the raw soybean is shown in Table 1.

It is clear that it is necessary to heat the cotyledon part in a short time even from the fire water analysis results of lipoxygenase as a result of treatment using heat in conjunction with heat treatment, and the present method of spraying high temperature steam is superior. I understand that.

Next, 5 to 15 times the amount of hot water at 80 to 100° C. is added to the defatted soybeans and ground, and soy milk and okara are separated by a conventional method. Grinding of dehulled soybeans pretreated as in (e) above using the method of the present invention is easier than in the conventional method, and the yield of soybean milk is also high.

Historically, the advantage of the method of the present invention is that it does not require boiling, which is done after the grinding process in the currently widely used soybean milk production method, so there is no quality deterioration due to boiling, and energy is saved. The soymilk obtained in this way can be consumed as is, but it is sealed to remove a very small amount of residual boxygenase and to remove the soybean odor produced during the process, which is incomparable to the conventional method. 5.0-10 below
．． 120~160℃ through steam of 0 K g/'Om2
Heat for 1 to 10 seconds and immediately release to vacuum.

Table 3 shows the results of a comparison between soymilk prepared by the method described in detail above and soymilk prepared by a conventionally known method by a panel of 20 experts.

Table 3 (middle table) 1 point... 2 points with quite strong soy odor and grassy odor...
...Three points where soybean odor and soybean odor remain...
Normal for soy milk (conventional level) 4 points...Significantly deodorized 5 points...No soy odor or grassy odor at all Based on the above results, this is the optimal implementation of the present invention. If the mode is set, the following processes will be performed in sequence.

(1) Whole grain soybean steam treatment = 0.1-1.0Kg/
Blow saturated steam of Cm2 and hold for 1-2 minutes.

(2) Hot air drying: Dry whole soybeans containing 20-3096 water with hot air at 100-160°C for 20-30 minutes until the moisture content falls to 5-10%.

(3) Cooling - Allow to cool to room temperature.

(4) Dehulling: Use a commonly used dehulling machine.

(1) Mixing: Add 10 to 15 times the amount of hot water at 80 to 100°C to the cotyledons after molting and mix.

(■ Grinding: Perform primary and secondary grinding using conventional methods.

■ Minutewi = Okara and soy milk are separated using an okara separator normally used for tofu production.

(8) Steam treatment: Put soy milk in a sealed container and add 120 to 16
Heat at 0°C for 1 to 10 seconds by passing high pressure steam of 5.0 to 10.0 K (1/am2).

(9) Degassing: Open to vacuum and degas to obtain the desired skim soy milk.

Example 1 Domestic soybean IK (I was placed in a sealed container and 0, 1
5KO/cm2 of saturated heat for 3 minutes! ag)l L,
Immediately after opening, it was dried with hot air at 130°C for 20 minutes. After cooling to room temperature, it was separated into seed coat and cotyledon using a dehulling machine. The dehulling rate at this time was 98.5%, and the weight of the dehulled soybeans was 0.9 kg. Add 8°1Q of 95°C hot water to this and grind it.8.
Obtained 9Ko Wu. Separate the okara and soy milk using a separator.7.
5KII+ soy milk was obtained. Steam of 6K(]/c*2 was blown into this soymilk using a continuous heating device in a closed system, held for 4 seconds, and then opened in a vacuum chamber to degas it.The skimmed soymilk thus obtained had a solid content of 8.2%. Total weight 7.13Kg
Met.

The yield of deodorized soymilk from dehulled soybeans was 65.0% in terms of solid content.

Example 2 Put American soybean IKIII in an airtight container and make it 0.5! +
/co+2 saturated steam is injected for 5 minutes and the temperature is 150℃ after opening.
After drying with hot air for 15 minutes and cooling to room temperature, the seed coat and cotyledon were separated using a dehulling machine. The dehulling rate at this time was 99%, and the weight of the dehulled soybeans was 0.88++. 7.9Q of hot water at 90°C was added to this and ground to obtain 8°7 kg of go. It was separated into okara and soy milk using a separator to obtain 7.4Ka soy milk. Steam of 8 Kv/am2 was blown into this using the same device used in Example 1, held for 3 seconds, and then opened in a vacuum chamber to degas it.

The soymilk at this time had a solid content of 8.0% and a total weight of 7.10K (l
The solid content yield was 64.5%.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the peeling rate versus heating humidity and heating time, and FIG. 2 is a graph showing changes in flavor versus hot air heating temperature and heating time. Class 1 Figure Time (e) Time rj (minutes) Procedure Amendment Voluntary Writing) May 27, 1980 Director General of the Patent Office Kazuo Wakasugi 1, Indication of Case Patent Application No. 53924 1988 2, Invention Name of the method for producing deodorized soymilk 3. Name of the person making the amendment: Representative for cattle 6. Contents of the amendment (1) The title of the invention in the specification of the present application is amended as follows. "Method for producing deodorized soymilk" ■ The claims in the specification of the present application are amended as shown in the attached sheet. (3) The words "skimmed soy milk" are corrected to "deodorized soy milk" on page 1, line 16, page 3, line 18, page 11, lines 5 to 6, and line 19 of the specification of the present application, respectively. do. (4) On page 8, line 2, it says "defatted soybeans" [corrected to read "dehulled soybeans". Scope of patent claims (1) Saturated steam is injected onto whole soybeans, dried with hot air, cooled, and the dehulled soybeans are ground by adding hot water to the soybeans, separated into soymilk and okara, and then the steam is sent to the soymilk. A method for producing deodorized soy milk, which is characterized by degassing under vacuum. (2) 0.1 to 1,0 kg/cm2 (7) The method for producing soybean milk according to claim 1, wherein saturated steam is injected for 1 to 10 minutes. (3) W [+7) heat ff1 of 1oo ~ 160゛C
The method for producing deodorized soymilk according to claim 1 or 2, wherein the drying time is 20 to 30 minutes.

Claims (3)

[Claims] (1) Saturated steam is injected onto whole soybeans, dried with hot air, cooled, and the dehulled soybeans are ground by adding hot water. After separating into soy milk and okara, steam is injected into the soy milk, and steam is applied to the soy milk under vacuum. A method for producing skim soymilk, which is characterized by deaeration. (2) The method for producing skim soy milk according to claim (1), wherein saturated steam of 0.1 to 1.0 Kg/clI12 is injected for 1 to 10 minutes. (3) The method for producing skim soymilk according to claim (1) or (1) above, which comprises drying with hot air at a temperature of 100 to 160°C for 20 to 30 minutes.