JPS59192055A - Preparation of concentrated soya milk - Google Patents

Abstract

PURPOSE:To obtain a concentrated soya milk having excellent taste and flavor and low viscosity, and free of soybean smell, by grinding soybean together with a solution of polyphosphoric acid salt, removing refuse from the product, and treating the obtained soya milk with a proteinase under a specific pH condition. CONSTITUTION:Soybean is ground together with a solution of a polyphosphoric acid salt (e.g. sodium metaphosphate, etc.) at 75-85 deg.C, and the refuse is removed from the obtained liquid. The resultant soya milk is adjusted to 7-8pH, treated with a proteinase, usually heated to deactivate the enzyme, and concentrated to obtain the objective soya milk. USE:The stock solution for the preparation of powdery soya milk by spray drying process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing low-viscosity concentrated soymilk with no soybean odor and good flavor. The soybean milk was ground by removing the lees from the grinding liquid, and the - of the obtained soymilk was adjusted to 7.0 to 8.0, and a neutral or alkaline proteolytic enzyme was added alone or in a mixture. The present invention relates to a method for producing a low-viscosity concentrated soymilk with no soybean odor and good flavor by carrying out a concentration operation after the soybean odor.

Over the past few years, soy milk has attracted attention as a health food due to its vegetable protein and accompanying vegetable fat.

It is a well-known tsushi that has suddenly come into the spotlight due to improvements in manufacturing technology such as deodorization, and is now widely available as a commercial product. This soymilk is not only used directly as a drink, but also as a processed food material along with soymilk powder obtained by spray drying, or as a substitute for milk and dairy products in a variety of foods, and will be used in a wide variety of foods in the future. We can expect many uses.

However, the soy milk solid content concentration in soy milk is usually at most 1.
2-13% (by weight, the same hereinafter) and has a high water content, making storage difficult and requiring transportation costs per solid content of soymilk, which limits its use as a processed food material. had. On the other hand, soymilk powder obtained by spray-drying soymilk is superior to soymilk in terms of handling and transportation costs, but because the spray-drying process is done in brocade, it naturally increases costs and adds water. When it is reduced and used for beverages, the flavor is lower than that of raw soy milk. Furthermore, prior to spray drying, a concentration process is usually performed to increase the efficiency, but so-called odorless soymilk, which is obtained by high-temperature grinding with the aim of deactivating lipoxidase, which causes soybean odor, is processed during the concentration process. The viscosity of soybean milk increases significantly, and when the solid content of soybean milk reaches around 22%, the viscosity increases by approximately 2% at 20℃.
It exhibits a viscosity of 500 cp, resulting in decreased fluidity and drying efficiency, and also loses its commercial value as concentrated soymilk. If concentrated soymilk with good flavor, high soybean milk solids content, and low viscosity could be obtained, it could be used as a food material for processing, as a substitute for milk and dairy products, and even as a feed stock solution for powdered soymilk. It is something that generates utility value. In other words, concentrated soy milk, which has a high soy milk solid content, has less excess water, similar to the relationship between concentrated milk and cow milk, which reduces packaging and transportation costs, requires less space for storage, and is easier to transfer when changing containers. Because it is easy to handle and can be immediately reconstituted into soy milk by adding water and reducing it, it can be used in a wide variety of industries, including beverages, desserts, frozen desserts, and bread making. In addition, the low viscosity allows the concentration ratio of soymilk to be increased when producing soymilk powder, which is advantageous in terms of product processing capacity and leads to a significant reduction in product costs.

Therefore, various studies have been conducted in the past to increase the solid content of soymilk in soymilk.
This technique can be seen in Japanese Patent Publication No. 9-30564, Japanese Patent Publication No. 50-37736, and Japanese Patent Publication No. 50-37737.

Method (2) involves adding water and grinding soaked soybeans to separate them into soymilk and soybean meal, adding soaked soybeans to the resulting soymilk, grinding and separating into soymilk and soybean meal, and then adding water to the soybean meal and adding soaked soybeans to the resulting soymilk. The method is to add and grind the soybeans to separate them into soymilk and soybean meal, and then repeat the above process, but lipoxidase works to grind the soaked soybeans, and soybean odor removal, which is the core technology of soymilk processing, is not carried out. The soy milk has a grassy and unpleasant odor and taste, which is undesirable because it limits the scope of its use as a material for beverages and processing. In addition, method (2) involves adding erythorbic acid or (and) sodium erythorbate, ascorbic acid or (and) sodium ascorbic acid in any step when producing full-fat soybean or defatted soybean or soybean milk powder. However, since these methods also obtain soymilk by extraction with water, the grassy and unpleasant soybean odor is not removed, and the concentration ratio when making concentrated soymilk is also poor.

For the reasons mentioned above, there has been a strong desire for low-viscosity concentrated soymilk with good flavor, but it has been difficult to achieve this using conventional production techniques.

Usually, high protein solutions have high viscosity and are difficult to handle. The method of using an enzyme to reduce the viscosity is well known, and the same effect can be obtained when isolated soybean protein is used as a substrate. However, when a proteolytic enzyme is added to soy milk and heated to a specified temperature,
Like milk with rennet added, the viscosity increases over time, but this phenomenon is affected by the extraction temperature of soymilk, and the higher the extraction temperature, the more the viscosity tends to increase. However, in order to obtain soymilk with a good flavor that suits one's taste, it is necessary to extract the soymilk under grinding conditions of at least 75°C or higher, and the soymilk thus obtained must be subjected to enzyme treatment by adding proteolytic enzymes. Naturally, the viscosity of soy milk increases. Even if you concentrate thickened soy milk like this,
On the contrary, the concentration ratio decreases, which is contrary to the initial purpose.

In order to improve the problems of the prior art as described above, the present inventors have conducted extensive research and have found that soybean milk is obtained by grinding soybeans together with a polymerized phosphate solution at a temperature of 75 to 85°C. When made alkaline and treated with proteolytic enzymes, it was discovered that the viscosity of soymilk decreased significantly, and based on this finding, the present invention was completed.

The present invention will be explained in detail below.

In the present invention, soybeans include whole soybeans, soybeans with hulls removed, and crushed soybeans, regardless of whether or not the hulls are attached.

The first step of the present invention is to use a polymerized phosphate solution as an extract and grind it together with soybeans at a temperature of 75 to 85°C to obtain a ground liquid, and then remove the lees to obtain soy milk. .

The polymerized phosphate used in the first step of the present invention may be metaphosphoric acid, polyphosphoric acid, pyrophosphate, etc. alone or as a mixture, and the salt may be either a sodium salt or a potassium salt. The preferable range of the amount of polymerized phosphate added to the extraction stream is about 0.02 to 0.80. That is,
The - of soybean milk obtained by grinding soybeans with an extract containing less polymerized phosphate than this range and removing the lees is 7.0 to 8.
After adjusting the soybean milk to a range of 0 and performing enzyme treatment using a proteolytic enzyme, a concentration operation was performed, and the solid content of soymilk was 2.
At 5%, it exhibited a viscosity of 300 cp (20°C). On the other hand, by adding about 0.02% of polymerized phosphate to the extract, the viscosity of concentrated soymilk obtained by the same operation was reduced to 300 c.
p (20°C) was reached when the solid content of soybean milk reached 30%, and the concentration ratio rapidly increased.

In addition, if the amount of polymerized phosphate added exceeds O,SO%,
The harsh taste characteristic of polymerized phosphates is undesirable in terms of taste, and the desired amount to be added is about 0.02 to 0.80% based on the extract.

The effect of adding polymeric phosphate can only be achieved by adding it to the extract and grinding it together with soybeans; it can be added later into soybean milk extracted without the addition of polymeric phosphate. Even if it is concentrated by a similar operation, the solid content of soy milk is 24% and the viscosity is 3.
00 cp (20''C), and it was not possible to obtain concentrated soymilk with a high target concentration ratio.

As mentioned above, in the present invention, soybeans are ground using a polymerized phosphate solution as an extract at a grinding temperature of 75 to 85°C to obtain a ground liquid. It is necessary to maintain the grinding temperature within the above range by increasing the temperature of the extract or heating it directly or indirectly using steam or hot water. However, in order to prevent denaturation of the proteins in soymilk due to heating, it is necessary to carry out the grinding process as quickly as possible, and it is usually preferable to complete the grinding process within about 2 to 3 minutes. In this case, a normal grinder such as a grinder, mixer, or mycolloider is used, and the amount of water added to the soybean extract is 5 to 5.
About 15 times is desirable.

If the temperature at the time of grinding does not reach 75℃, the deactivation of poxidase will occur due to the inactivation of the soybean, and the resulting soymilk will not only have an unpleasant soybean odor and a bad flavor but also a dark color. I don't like it.

On the other hand, when a proteolytic enzyme is applied to soymilk extracted at a grinding temperature exceeding 85° C. and a concentration operation is performed, the concentration ratio decreases rapidly. An example of this is as follows.

8 containing 100 tons of dehulled soybeans and 0.1% polymerized phosphate
Pour 600f of the extract at 0°C into a mixer, maintain it at 80°C while injecting steam, and grind for 9 seconds to obtain a ground liquid. After removing the lees with a pressure of 100 χ2, a soy milk with a solid content of 10.3% - 6.5 was obtained. When measured at a product temperature of 20'C using a viscosity test, it was 7.5.
It was cp.

Heat protease "Amano" A manufactured by Ohno Pharmaceutical Co., Ltd. to the soy milk solid content of the above soy milk. . . The soybean milk was added and subjected to enzyme treatment at 40'C for 3 hours, then heated to 40'C to inactivate the enzyme, concentrated under reduced pressure using an Evaporator to a soymilk solid content of 16.5%, and concentrated. Soy milk was obtained and obtained. 1st Next, the process was carried out in the same manner as in the previous prototype example except that the grinding temperature was 85° C. and 988° C., to obtain concentrated soy milk with a soy milk solid content of 16.5%. The viscosity at 20T of each was measured. The measurement results are shown in the table below.

As shown in the table above, when soy milk obtained from a grinding temperature of 88°C was treated with enzymes and concentrated under reduced pressure, the viscosity increased significantly compared to concentrated soymilk obtained from grinding temperatures of 80°C and 85'C. did. In addition, when soymilk extracted at a grinding temperature of 85°C was concentrated to a soymilk solid content of 16.5% without enzyme treatment.
The viscosity at 'C was 100 cp.

As mentioned above, the appropriate grinding temperature range is 75 to 85°C, and the grinding liquid obtained in this way is processed into a lees juice of fibers, etc. using a machine such as a centrifugal shunter or a decanter. The third step is to adjust the - of the soymilk obtained in the first step to 7.0 to 8.0, allow proteolytic enzyme to act on it, and then deactivate the enzyme or perform homogenization treatment as necessary. This is the process of performing a concentration operation. In order to obtain soymilk with a high concentration ratio in the second step, the sound of the soymilk during enzyme treatment has a great influence.

For example, when concentrated soymilk obtained by enzymatically treating soymilk with a voice lower than 7.0 exhibits a viscosity of 2.000 cp (20°C), the soymilk solids concentration is 26.5%; When concentrated soymilk obtained by enzyme treatment after adjusting - to 7.0 to 8.0 exhibits a viscosity of 2.000 cp (20°C), the solid content concentration of soybean milk was greatly improved to 34%. However, if the - of soy milk is increased beyond 8.0, both the two tones of flavor will deteriorate, so
The preferred range of pi is 7.0 to 8.0.
- is adjusted with caustic soda, bicarbonate soda, etc., but - of the ground soybean solution obtained by grinding with a polymerized phosphate solution -
If is within the above range, no adjustment is necessary.

The proteases used in this step are neutral and alkaline proteases derived from molds and bacteria, and specific examples include grotease "Amano" A manufactured by Ohno Pharmaceutical Co., Ltd. and protease [Amano JC, etc.]. These enzyme agents are usually added in an amount of 0.01 to 0.30% based on the solid content of soybean milk, and the treatment is carried out within a temperature range of 60°C to 60°C for about 6 hours.

Soymilk is treated with enzymes using the method described above, and the treated soymilk is used to produce concentrated soymilk, but in order to achieve a significant effect, the decomposition rate of protein in the enzyme-treated soymilk is extremely important.

Many proteolytic enzymes partially decompose proteins to produce bitter substances, but in the present invention as well, the production of bitterness that would impair commercial value must be avoided.

That is, the enzyme-treated soymilk is treated with an acid such as hydrochloric acid to adjust the concentration to 4.50, the total nitrogen content (A) in the soluble fraction present in the F solution is determined, and the total nitrogen content (A) in the cool summer milk is determined. The ratio (A/B x 100) to the total nitrogen amount (B) is calculated. The appropriate range of soluble nitrogen (@) to the total nitrogen amount is 20.0 to 50.0%; exceeding this range causes bitterness and is undesirable in taste; If this range was not reached, no increase in the concentration ratio was observed even if subsequent concentration operations were performed.

When producing concentrated soymilk using the enzyme-treated soymilk obtained in this way, a heating operation is performed for the purpose of inactivating the enzyme and killing various bacteria, etc., or a homogenization treatment is performed before the concentration operation. There is no harm in implementing this. This concentration operation is usually carried out at a temperature of about 45 to 65°C by a vacuum concentration method, but it is naturally possible to add saccharides before, during or before the concentration operation.

As described above, in the present invention, by combining the first step and the second step, it has become possible to produce concentrated soymilk with good flavor and low viscosity, which was previously considered impossible.

This product is expected to be used as a substitute for dairy products as a food material for processing in industries such as beverages, desserts, frozen desserts, confectionery, and food preparation. It is a highly utilized concentrated soymilk that has a large economic effect due to its low water content.

Examples of the present invention will be shown below.

Example 1 Sodium polyphosphate: 40 sodium metaphosphate
:0.2% solution of polymerized phosphate consisting of 600? The temperature was maintained at 85°C while injecting steam into a Mitsubishi JM-371 mixer-type membrane mixer along with 1002 soybeans from which the hulls had been removed, and the gear rotation was set at 10.0° per minute.
Grinding was performed for 90 seconds at zero rotation to obtain a grinding liquid. The lees were removed from the resulting ground solution using a 100-mesh metal sieve, and the precipitate was removed by centrifugation at 1.500 x t for 1 minute. I got 400? of 0% soy milk.

After adjusting the voice of this soy milk to 7.3 with caustic soda, 40
The mixture was heated to .degree. C., and 13 mg of Grotease (Amano JPa manufactured by Ohno Pharmaceutical Co., Ltd.) was added as a proteolytic enzyme, and allowed to act at 10.degree. C. for 3 hours. Next, the enzyme was inactivated by heat treatment at 80°C for 10 minutes, and then the product temperature was 80°C and the homogenization pressure was 15°C.
Homogenization treatment was performed at 0 kg/cTL2 to obtain treated soymilk.

The obtained treated soymilk was heated to 55 to 60% using an evaporator.
It was concentrated under reduced pressure at 0.degree. C. to obtain concentrated soymilk with a soybean milk solid content of 34% and a good flavor. The viscosity of the obtained concentrated soymilk was determined by the Tokyo open side (
As a result of measurement using a viscosity distillation machine manufactured by MA-1, Ltd., it was found to be 2.0OOcp''c at heating, and the ratio of soluble nitrogen to the total nitrogen amount was 31%.

Comparative Example Example 1 was carried out in the same manner as in Example 1, except that the enzyme treatment was not performed and the concentrated soymilk 9-polymer phosphate obtained was not used. Table 1 shows the results of comparing the obtained concentrated soymilk B with the concentrated soymilk obtained by the method described in Example 1.

Table 1 As shown in Table 1, the concentrated soymilk obtained by the method of Example 1 has a significantly higher soybean milk solid content at the same viscosity than Comparative Examples A and 33. Therefore, it is clear that even if any of the conditions limiting the present invention is missing, the desired effect cannot be achieved.

Example 2 Grotease "Amano IA20.yp" manufactured by Ohno Pharmaceutical Co., Ltd. was added as a proteolytic enzyme to 400f of soymilk adjusted to -73 before adding the same proteolytic enzyme as in Example 1, and the mixture was allowed to act at 40°C for 1 hour. Next, the soybean enzyme was inactivated by heat treatment at 80°C for 10 minutes, and then homogenized at a product temperature of 80°C and a homogenization pressure of 150 Ky/cm2 to obtain treated soymilk. The ratio of soluble nitrogen to the total nitrogen amount was 28%.

Next, 902.9 g of sucrose was added to 400 f of the above-mentioned treated soymilk. lactose 10
Add t, stir and dissolve using an evaporator for 55 minutes.
The mixture was concentrated under reduced pressure at ~60°C to obtain a sweetened soymilk paste with a total solid content of 70% (soymilk solid content 20%).

As a control example, 400f of soymilk with a pH of 6.5 and a soymilk solid content of 9.0% was obtained in the same manner as in Example 1, except that 85°C hot water containing no polymerized phosphate was used as the extraction liquid. Without any adjustment or enzymatic treatment, sucrose 812. Lactose 91 was added and concentrated as described in Example 2 to obtain a control sweetened soy milk paste. Table 2 shows the results of comparison between this control example and Example 2.

Table 2 As shown in Table 2, the sweetened soy milk paste obtained by the method of Example 2 had significantly lower viscosity and better flavor than the control sweetened soy milk paste with the same total solid content. Ta.

Example 3 88 containing 0.1% polymerized phosphate per 1 part (part by weight, the same shall apply hereinafter) of peeled soybeans from which the outer skin was removed using a Tani type peeler.
While pouring 6 parts of the extract at 85°C, the mixture was passed through a Tokushu Kika Kogyo Hire Mycolloider with a grindstone gap of 250 μm after coarse crushing in a wet bottle mill to obtain a ground soybean liquid at 85°C. The obtained grinding liquid is passed through a horizontal continuous centrifugal machine operated with a centrifugal effect of 3500 G to remove the lees (okara).
A soymilk with a good flavor and H6.5 and a soymilk solid content of 9.5% was obtained. Add 10% caustic soda solution little by little to the obtained soymilk 5,000Kf and adjust the - to 7.5, then raise the product temperature to 40°C.
Ohno Pharmaceutical's protease "Amano JPs"
Add 160r and heat at 40℃ with gentle stirring.
I let time work. Next, the enzyme was inactivated by heating for 10 minutes at a closed temperature (℃), and then the product temperature was reduced to 15℃ and the homogenization pressure was 15℃.
Homogenization treatment was performed under the condition of 0 kg/crrL2 to obtain treated soymilk. The ratio of soluble nitrogen to the total nitrogen amount was 32%.

Next, the above-mentioned treated soymilk was concentrated under reduced pressure using a triple-effect evaporator to a soybean milk solid content of 30%, and the product temperature was 50°C.
A concentrated soymilk having a viscosity of 500 cp and a good flavor was obtained. The obtained concentrated soymilk was dried using a spray dryer (filter mud dryer Y-9 and below) at a blowing temperature of 1.
Spray drying was carried out under the conditions of 65°C, exhaust air temperature 80°C, re-drying temperature (supply)°C, and cooling temperature 40°C to obtain 330 Kf of soy milk powder with a moisture content of 3.0%, but the time required for this process was 1.
．． It was one hour.

Incidentally, as a control method, an extract containing no pentapolymer phosphate was used and extracted in the same manner as in Example 3.
Control soy milk 5.000 with pH 6.5 and soy milk solids content 8.5%
I got Kf. This product was subjected to homogenization treatment under the conditions of a product temperature of 80°C and a homogenization pressure of 150'7.2 without conditioning or oxygen treatment, and concentrated in the same manner as in Example 3, resulting in a soymilk solid content of 22%. The viscosity at the product temperature of 50'C is 3.0OO
A control concentrated soymilk with cp was obtained. The viscosity of the obtained control concentrated soymilk was close to the limit viscosity that can be supplied to a spray dryer, and this product was spray-dried in the same manner as in Example 3 to reduce the moisture content to 30%.
A control soy milk powder of 300% V4 was obtained, and the time required for this drying process was 1.3 hours.

As described above, the method of Example 3 has a third
11. As shown in the table. Not only is the soy milk solid content in the obtained soy milk high, but even though the concentration ratio of the concentrated soy milk obtained by concentrating the obtained soy milk is high, the viscosity is low, so the amount of soy milk powder produced per hour is low. and bring about significant economic effects.

Table 3 Application Examples The concentrated soy milk obtained by the method of Example 3 and the control concentrated soy milk were spray-dried using an Atomide set spray dryer manufactured by Iwai Kikai Kogyo to obtain soy milk powder each containing 3.0% water e. Ta. Table 4 shows the results of comparing the solubility and particle size distribution of each of the obtained soymilk powders.

Table 4 As shown in Table 4, the soymilk powder obtained from the concentrated soymilk according to the method of Example 3 had a shorter dissolution time than the soymilk powder obtained from the control concentrated soymilk. Easy to use.

In addition, the solubility (dissolution time) in Table 4 refers to the temperature at 20°C.
A magnetic stirring rod with a length of 3.5 cyn was placed in a 300 d beaker containing 10 (1+l) of water, and placed on a Toyo Seisakusho Co., Ltd. model B-2 magnetic stirrer.
Rotate and stir in the scale, put sample 2, which was weighed separately, into the beaker, and wait for the time required for the sample to completely dissolve (
number of seconds), and the particle size distribution is
Sieving was performed using a 00 mesh metal sieve, and the ratio (%) of the amount of powder of each particle size to the total amount of powder is shown.

Patent applicant Kyushu Dairy Co., Ltd.

Claims (1)

[Claims] 1. Grind soybeans together with a polymerized phosphate solution at a temperature of 75 to 85°C, remove the lees from the ground solution to obtain soymilk, and adjust the pH of the obtained soymilk to 7. A method for producing concentrated soymilk, which comprises adjusting the soybean milk to a concentration of 0 to 8.0, allowing a proteolytic enzyme to act thereon, and then carrying out a concentration operation. 2. When the soymilk treated with proteolytic enzyme is adjusted to 4.50, the total nitrogen content in the soluble category is within the range of 20.0 to 50.0% of the total nitrogen content in soymilk. A method for producing concentrated soymilk according to claim 1.