JPS5982048A - Seed milk composition - Google Patents

Abstract

PURPOSE:To obtain a seed milk composition consisting of sunflower seed milk or seed milk prepared from sunflower seed and seed of fats and oils except sunflower, lactoprotein and/or polysaccharide, drinkable even after long-period preservation. CONSTITUTION:Seed milk obtained by subjecting sunflower seed to pulverization treatment such as grinding, etc. or seed milk obtained by blending sunflower seed with seed of fats and oils except sunflower, followed by subjecting the blend to pulverization treatment such as grinding, etc. is used. The seed milk is blended with 1-200wt% one or more selected from milk, defatted milk, defatted powdered milk, whey, salt of potassium, sodium, or calcium of casein, and light albumin based on protein contained in the seed milk and/or 0.01-5wt% polysaccharide such as pectin, alginic acid, sodium alginate, carrageenan, gum arabic, tragacanth gum, cellulose, etc., and a chelating agent of a metallic ion.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to seed milk compositions, particularly seed milk compositions containing sunflower seed milk.

More specifically, the present invention provides (1) sunflower seed milk or seed milk obtained from sunflower seeds and *l+ $I+ seeds other than sunflower seeds, and (Illll milk protein and/or
Alternatively, the present invention relates to a seed milk composition characterized by comprising a polysaccharide.

Sunflower seed milk is seed milk obtained by using sunflower seeds as a raw material and subjecting them to atomization treatment such as grinding.The manufacturing method is described, for example, in Japanese Patent Application No. 57-66490 filed by the present inventors. For example, if the pH of the slurry obtained after atomizing sunflower seeds in the presence of water is adjusted to 6.5 or more and 7.5 or less, the boiling point is 65°C or more. More preferable is a method in which sunflower seed milk is obtained by subjecting the mixture to heat treatment with stirring at the following temperature and then atomization treatment again.

In addition, when using seed milk obtained from sunflower seeds and oilseeds other than sunflowers, the sunflower seeds and oilseeds other than sunflowers are mixed and subjected to atomization treatment such as grinding in the presence of water. Alternatively, sunflower seed milk and oilseeds other than sunflower may be used separately.
Seed milk obtained by grinding or the like in the presence of water may be mixed and used.

Sunflower seeds are the second largest oilseed in the world, with 197
World production in the 8/79 agricultural year +i was approximately 1,
It is predicted to be 8 million tons (Oils and Fats, Vol. 33, 54■). However, at present, only the oil contained in sunflower seeds is consumed as food, and the other proteins and carbohydrates are used only as feed. on the one hand,
There is a worldwide shortage of proteins, and there is a need for effective use of unused protein resources and proteins with little publication use.

Furthermore, in recent years, the weightiness of ingesting vegetable proteins and vegetable fats has been pointed out, and more and more consumers are becoming aware of the weightiness of consuming them for health reasons such as prevention of adult diseases. As a result, although emulsified beverages made from soybeans have been developed in recent years and are available for consumption, they are not necessarily satisfactory in terms of palatability or health benefits.

Therefore, in view of the above-mentioned current situation, the present inventors have conducted intensive research and found that when sunflower seeds are processed to produce seed milk, it does not have the same green texture as soy milk, has a high linoleic acid content, and has high physiological activity. It was discovered that it contained a large amount of α-tocopherol, and also had a high ratio of α-tocopherol to arsenic-containing linoleic acid, which was effective in preventing lipid peroxidation, making it an excellent milk drink. The invention described in No. 66490 has been achieved.

However, sunflower seed milk alone does not have sufficient storage stability, and when stored for a long period of time, it tends to gel and tofu-like (it coagulates and cannot be consumed as a drink), so it cannot be stored for a long period of time. Improvements that would make this possible were desired.

Therefore, as a result of various studies, the present inventors found that (1) sunflower seed milk or seed milk obtained from sunflower seeds and oilseeds other than sunflowers, and (11) milk proteins and/or polysaccharides. The present invention has been achieved by discovering that a seed milk composition according to the present invention does not gel even after long-term storage and is suitable for drinking.

That is, an object of the present invention is to provide a seed milk composition containing sunflower Iff milk that has improved storage stability and does not cause gelation even when stored for a long period of time (which has excellent properties for drinking). .

The milk protein used in the present invention is a substance containing proteins constituting milk, and is a substance or composition containing milk, milk products, and protein Im extracted therefrom. As milk, use cow's milk, goat hole, etc. depending on your preference (or use a large amount of milk (Kokatsu stable 1)
This is preferable because it is available. Further, as milk products, skim milk, concentrated milk, whole milk powder, skim milk powder, whey, etc. can be used. Substances or compositions containing proteins extracted from milk or milk products include casein, potassium, sodium or calcium salts of casein, compositions of casein and potassium, sodium or calcium salts, and lactalbumin. .

The purpose of using these milk proteins is to prevent gelation of sunflower seed milk and obtain seed milk with -116 shelf life. However, sunflower seed milk contains less protein than sunflower seeds (reflecting the protein and fat content it contains), so depending on your preference, It may be better to strengthen the . Therefore, in such cases (
The use of milk proteins not only improves storage stability but also plays an active role in protein fortification. Furthermore, by using these milk proteins, the biological value can be improved by improving the amino acid pattern, and the palatability can be further improved by mixing sunflower seed milk with these milk proteins.

The amount of these milk proteins to be used is not particularly limited, but even when milk or milk products are used, it is sufficient to use 1% or more and 200% or less of the protein contained in one seed milk as milk protein. Preferably it is 5% or more and 50% or less. Milk proteins may be used singly or in combination of two or more.

Among the milk proteins mentioned above, it is preferable to use one or more of milk and skim milk obtained from milk, skim milk powder, whey, casein, potassium, sodium or calcium salts of casein, and lactalbumin.

In the present invention 1, polysaccharides can also be used for the purpose of preventing gelation of the seed milk and improving storage stability. Polysaccharides may be used in combination with milk proteins or may be used alone. Examples of polysaccharides include pectin, alginic acid, sodium alginate, carrageenan,
Gum arabic, gum trayacant, cellulose, carboxymethylcellulose, etc. can be used. They may be used alone or in combination of two or more.

It is sufficient if the polysaccharide is used in an amount of 0.01% or more and 5% or less based on the seed milk composition, and more preferably 0.05% or more and 1.0% or less.

Furthermore, if necessary, a synthetic ion chelating agent can be used in combination for the purpose of blocking the action of golden ions contained in sunflower seed milk and thought to promote gelation and coloring of sunflower seed milk.

As the metal ion chelating agent, one or more of polyphosphoric acid, citric acid, phytic acid, or a salt thereof such as potassium or sodium can be used. By using a metal ion chelating agent, it is possible to prevent gelation of sunflower seed milk to some extent (especially gelation during heating), but regarding preventing gelation that occurs during long-term storage, metal Addition of an ion chelating agent alone does not always give good results.Therefore, a metal ion chelating agent is additionally required when using milk proteins to prevent gelation.
Therefore, it is preferable to use it for the purpose of teaching its effects.

The amount of metal ion chelating agent used is o, oot% or more2
It is sufficient if the amount is about 2 or less, and 1 or more is preferably 0.
．． 01% or more and 1% or less.

Preferably, in order to prevent the discoloration that may occur during storage of sunflower seed milk, an edible 9-reducing agent such as ascorbic acid, erythorbic acid, sulfite, or sodium or potassium salts is added. Or 2,111 or more can be used.The additive group of the reducing agent is not limited to one, but it is sufficient to add 0001% to 5% to the seed milk, and the solid content is edible. However, in the case of sunflower seed milk after 10% il, addition of 0.1% or more and 1.0% or less can sufficiently achieve the purpose of the present invention.

Sunflower seed milk and milk protein and/or polyester 1.
The composition comprising Group II can also use seed milk obtained from storable seeds and oilseeds other than sunflowers. Seeds other than sunflowers such as soybeans, peanuts, and pine nuts can be used depending on your preference.

For example, soy milk produced from soybeans is preferred as one of them.

Unadjusted soy milk has a protein content higher than fat content reflecting the characteristics of soybeans, so in order to have a protein/10-fat ratio similar to that of cow's milk, we use separately separated plants. Added sex fat + 1ff. On the other hand, sunflower seed milk is the opposite of soy milk and has a higher fat or protein content. Therefore, if you produce seed milk from a 1:1 mixture of sunflower seeds and soybeans in a weight ratio, you will not only obtain a product with a fat/protein ratio that is almost similar to that of milk, but you will also have the characteristic green taste of soybean milk. Improved seed milk is obtained.

However, when using seed milk obtained from sunflower seeds and oil seeds other than sunflowers, in order not to lose the original flavor of sunflower seed milk, it is necessary to is 2 of the solid content as seed milk.
It is preferable that it is 0% kneading 1 u゛ or more.

The seed milk composition according to the present invention includes sunflower seed milk or seed milk obtained from sunflower seeds and oilseeds other than sunflowers, milk protein and/or polysaccharide, optionally a gold ion chelating agent, More preferably, a reducing agent is added, and if necessary, adjustments can be made using means such as emulsification, homogenization, sterilization, and filling.

Preferably, however, the addition of milk proteins and/or polysaccharides, as well as metal ion chelating agents and reducing agents, to sunflower seed milk is carried out at any step prior to the production of sunflower seed milk (and prior to sterilization). Alternatively, it is preferable to add it after removing the insoluble solid content.

In addition, when using seed milk obtained from sunflower seeds and oil seeds other than sunflower (in this case, sunflower seed milk and other seed milk may be manufactured in separate processes and then the blending adjustment may be adjusted, but it is preferable is produced by premixing sunflower seeds and non-sunflower oilseeds in the same process from the mixed seeds, and adding milk proteins and/or polysaccharides and other ingredients prior to sterilization in the mixed seed milk manufacturing process. It is preferable to adjust the amount by adding it at any step during the process or after removing the insoluble solids.

In addition, milk protein is preferably added to 41u child milk at a temperature of 40° C. or higher in order to obtain stable storage stability. Conventional heat sterilization is sufficient for sterilization.

A seed milk composition with improved storage stability can be obtained in the above manner, but in the present invention, one part of the above seed milk composition is blended with one part vegetable fat and used as a coffee whitener or whipped topping. I can do it. In this case, it is preferable to further add a surfactant or a p11 regulator.

Examples of physical fats include coconut oil, palm oil, cacao,
Preference is given to one or more of sunflower oil, soybean oil, cottonseed oil, etc. (which can be used depending on the preference).The amount of fat added is preferably 2 times to 80 times the amount of protein in the seed milk.

As the surfactant, one or more of glycerin fatty acid esters, sorbitan monofatty acid esters, sucrose fatty acid esters, etc. are preferably used.

As p k+ adjusters, phosphates such as disodium hydrogen phosphate and potassium hydrogen phosphate, citrate,
It is preferable to use one or more inorganic salts having a buffering effect on P#I, such as borate.

The method for producing the seed milk composition to which these fats have been added is not particularly limited, but it is preferable that the divine ingredients are blended and then emulsified and homogenized using a conventional method.

When carrying out the present invention, in addition to the above-mentioned components, commonly used components such as diluted fragrances, coloring agents, and flavoring agents may be added as necessary.

The present invention will be explained in more detail below based on comparative examples and examples.

Comparative Example 1 Dehulled sunflower seeds 40F were immersed in boiling water for 10 minutes to absorb water, and then drained.

Add 100g of 80℃ warm water to the sunflower seeds after draining, use a cutter type homogenizer or trowel for 3 minutes, and then add 260g of 80℃ warm water.
While adding 1F, the slurry was crushed using a grinder type wet atomizer (1 trowel).The resulting slurry was held at 80℃ for 10 minutes using a trowel, and the pH was adjusted to 7.0 with 1 liter Nm sodium aqueous solution. The slurry was re-processed using a grinder type wet atomizer (after processing with a high-pressure homogenizer 1, centrifugal separation 11 was performed to remove solids, and the slurry was milled with a trowel). 21Of seed milk was obtained.The harvested sunflower seed milk was stored in a refrigerator at 5°C, but 1 out of 4 seeds turned into a gel.

Example 1 Sunflower milk 29071 obtained by the same method as Comparative Example 1 and Cedar milk 29? and distilled water 2612 were mixed with stirring and held at 60° C. for 10 minutes. The resulting mixture was treated with a wet atomizer and a high-pressure homogenizer, and then heat sterilized. The obtained seed milk composition had a fluorescent white content of 2.1% and an oil content of 2.4%, and was stable even after 90 days had passed after being stored in a cold oven at 5°C, with no gelation occurring. Ta.

Example 2 A seed milk composition was obtained in the same manner as in Example 1 except that 1.16F sodium ascorbate was added.

Even after 90 days had passed since the trowel was manufactured in a refrigerator at 5°C, it remained stable and gelation did not occur.Also, no coloring was observed in the trowel, regardless of whether it was immediately after manufacturing.

Example 3 Cutter type homogenizer 1 When processing with a trowel and grinder type wet atomization machine (when grinding with a trowel, 0.4% nudulose (Na salt of casein) and 0.04%
YM at 80°C containing 2% sodium ascorbate
A seed milk composition was obtained in the same manner as in Comparative Example 1 except that water was used. When the obtained seed milk was stored in a refrigerator at 5°C, a stable emulsified state remained even after 70 days. Moreover, the color remained as it was immediately after manufacture.

Example 4 De-hulled Himawari Miko 1202 was immersed in boiling water with a trowel for 5 minutes using a water absorber 300? 4. Grind the mixture of casein and its Na salt (Sunruff manufactured by Taiyo Kagaku Co., Ltd. oM-1) using a cutter type homogenizer (trowel-ground in the presence of water). ．．
600 at of water containing 8 V and 2.4 g of sodium ascorbate and IN Na, Go, l QV
Wet atomizer (after trowel grinding in the presence of a mixture of
Heat treatment was performed at ℃ for 10 minutes.

The obtained slurry was treated with a wet atomizer and a high-pressure homogenizer (trowel, followed by removal of solids and heat sterilization to obtain a seed milk composition.

When stored in a refrigerator at 5°C, gelation did not occur and a stable emulsified state was maintained even 70 days after production. In addition, the color was similar to the state immediately after manufacture.

Example 5 After grinding dehulled 60F sunflower seeds in a wet atomizer in the presence of 540F water containing 0.2% sodium ascorbate and 0.2% sodium 17-citrate, IN - Sodium hydrogen carbonate] Trowel pi-17, Q (Toko 80
Stirring was carried out for IO minutes at . The resulting slurry was treated with a cutter type homogenizer and centrifuged. Centrifugation 1.21 of the nude loin was added, stirred thoroughly, and then sterilized. After sterilization, the mixture was homogenized using a high-pressure homogenizer 1 to obtain a seed milk composition. When stored in a refrigerator at 5°C, gelation did not occur and a stable emulsified state was maintained even 70 days after production. In addition, the color remained as it was immediately after manufacture.

Example 6 Soybean 601 was immersed at 100° C. for 10 minutes and then drained. Using the liquid after draining, dehulled sunflower seeds 609 were soaked at 100° C. for 5 minutes and drained.

A seed milk composition was obtained by mixing the drained soybeans and sunflower seeds in the same manner as in Example 3 except that the nuderose and ascorbic sodium-resistant liquid used were 108Of.

When the obtained 41-year-old baby milk composition was stored in a refrigerator at 5° C. for one hour, no gelation or coloration occurred even after 70 days.

Example 7 After grinding 60y of dehulled sunflower seeds in the presence of 5407 water containing 0.2% alginic acid, 0.2% sodium ascorbate, and 0.2% sodium polyphosphate, While performing a heat treatment at ℃ for 10 minutes, it was neutralized with IN-sodium carbonate. The slurry after neutralization was treated again with a cutter type homogenizer and sterilized, and then homogenized with a pressure homogenizer 1 trowel to obtain a seed milk composition. When the obtained seed milk composition was stored in a refrigerator at 5° C., no gelation or coloring occurred even after 20 days.

Reference example 1 Sunflower seed milk 4002, Yashiura 50 with a total solid content of 8%
7. Nudrose (sodium salt of casein) 4f, sodium ascorbate 0.81, carrageenan o, 5
y.

Phosphoric acid-hydrogen thorium O, fM', glycerin' fatty acid", <?" (7) 8715°) 15 ri/sugar 0.51
After mixing, the mixture was stirred using a cutter type homogenizer for 10 minutes. The obtained emulsion was homogenized using a two-stage high-pressure homogenizer with the first stage adjusted to 25 (1q/cA) and the second stage adjusted to 150 kQ/d to obtain the desired seed milk composition. When this composition was added to coffee, the protein was uniformly dispersed in the coffee without causing aggregation or oil-off, resulting in a mellow coffee with good flavor.

Reference example 2 Instead of 8% sunflower seed milk 4001 in the solid portion,
Solid portion @ 1O% sunflower/large [Gamiko milk (adjusted by mixing dehulled sunflower seeds and soybeans in a ratio of 1:1)
A seed milk composition was prepared in the same manner as in Reference Example 1 except that the following was used. When this composition was added to coffee, the protein was uniformly dispersed in the coffee without causing aggregation or oil-off, resulting in a mellow coffee with good flavor.

-21 completed-

Claims (1)

[Claims] +1) (1) Sunflower seed milk or seed milk obtained from sunflower seeds and oilseeds other than sunflower;
) A seed milk composition comprising milk proteins and/or polysaccharides. (2) The seed milk according to claim 1, which uses one or more of milk proteins such as milk, skim milk, skim milk powder, whey, casein, potassium, sodium or calcium salts of casein, and lactalbumin. Composition. (3) The seed milk composition according to claim 1, which uses one or more of pectin, alginic acid, sodium alginate, carrageenan, gum arabic, gum trayacant, cellulose, and carboxymethyl cellulose as the polysaccharide. (4) Particularly, the product as described in claim 1, which is obtained by further adding one or more metal ion chelating agents to the l'F composition as described in claim 1. Seed milk composition.