JPS5985253A - Preparation of soya milk food having taste and flavor of yogurt - Google Patents

Abstract

PURPOSE:To prepare the titled food, by adding a hot paste solution to a hot soya milk, stirring the mixture, adding an organic acid thereto, homogenizing the composition, optionally adding fruit juice and other additives, putting in a container, and cooling the product. CONSTITUTION:Sugar is added to a soya milk liquid such as raw soya milk, conditioned soya milk, etc., and heated. Separately, a solution of one or more kinds of pastes such as agar, carrageenan, pectin, locust bean gum, etc. is heated, added to the above soya milk liquid, and stirred thoroughly. An organic acid such as lactic acid, citric acid, etc. is added to the mixture, and the mixture is further homogenized with a high-pressure homogenizer, if necessary mixed with fruit juice, fruit pulp, or flavor, filled into a container at a temperature higher than the solidification temperature of the paste, sealed, and cooled to obtain a soya milk food having the taste and flavor of yogurt.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a soymilk food with yogurt flavor.

A common method for producing soybean milk foods with yogurt flavor is to use a fermentation method using macular surfaces.

When an organic acid is added to soymilk and the pH of soymilk is lowered to below the isoelectric point of soybean protein, the protein aggregates and is unable to form curds with a good structure. The present invention was achieved as a result of repeated research into a method for easily producing a soy milk food with a yogurt flavor using an organic acid and a thickening agent as a dispersion stabilizer/coagulant.

The present invention provides a method for producing a soymilk food with a smooth yogurt flavor by micronizing the proteins in soymilk in the presence of a polymeric substance as a sizing agent (dispersion stabilizer/coagulant). The purpose is to provide

The present invention involves humidifying soy milk undiluted solution or adjusted soy milk, adding thereto a heated thickening solution containing one or more types of thickening agents, stirring and mixing thoroughly, and then mixing a certain amount of The mixture is homogenized using a high-pressure homogenizer, then fruit juice, meat, or flavorings are added as necessary.Then, the mixture is passed through a filling machine at a temperature above the freezing point of the paste, filled into containers, and then sealed. This is a method for producing a soy milk food having a yogurt flavor, which is characterized by cooling the soybean milk from the milk.

The soybean milk liquid in the present invention refers to soybean undiluted solution, adjusted soybean milk, etc., and the sizing materials used in the present invention include base gelatin, carrageenan, pectin, low strength stiffening gum, and other food dispersion stabilizers and coagulants. It is preferable to use natural ingredients for erection. Furthermore, by organic acids we mean lactic acid, citric acid, and other edible organic acids. Note that fruit juice and other additives include mandarin oranges, strawberries,
Refers to materials that impart flavor to the resulting product, such as pineapple or other fruit juice/pulp or flavor.

In the present invention, heating soybean milk liquid, mixing it with a draft solution heated and dissolved at a temperature above the freezing point, and stirring the mixture is as follows:
This is to dissolve and disperse Narayo 1 in the soybean milk solution, and to protect the soybean protein in the soybean milk by dispersing it in the amount of polymeric substances in the paste. The purpose of adding acid is to reduce the pH of the micronized and homogeneously dispersed proteins in the mixed solution by lowering the pH and denaturing them with an organic acid, causing agglomeration in a microstructure, and dispersing the microaggregates. The purpose of processing the dispersion with a high-pressure homogenizer (preferably at a pressure of Lt 100-450 kg/cm2) is to further crush the aggregated microproteins into very fine particles. This is to ensure that it is homogeneously dispersed in the paste. The split bamboo mixture loaded as described above is applied to a light beam machine at a temperature above the 'tJ solidification point of the paste material, filled into a container, sealed tightly and cooled.

Please note that fruit juice and other additives may be required before filling.
((More can be added.

Next, an example of implementing the present invention will be described.

BXloo's bean surface undiluted solution or adjusted beans! ) Add 60 parts of sugar to 700 parts of L, mix and dissolve, and heat to 80-9°C.
It was heated to

On the other hand, mix 30 parts of sugar, 1 part of powdered agar, 3 parts of pectin, and 1 part of locust bean gum, dissolve in 12.5 parts of warm water, and humidify to 90-100°C to make a natural thickening mixture. This was added to the above-mentioned heated soybean milk solution, and the mixture was thoroughly stirred and mixed.

Next, add 50% lactic acid to the mixture of soy milk and natural glue solution.
Drop 9 parts of the liquid and homogenize the mixed liquid obtained by stirring and mixing using a high-pressure homogenizer with a force of 150 kg/cm.
&5, 40 parts of mandarin pulp, 0.5 f? ! -tJ
ll, 1000 ml of mixed liquid obtained by stirring and mixing well (?i
After filling a container with S at a temperature of 50°C or higher and sealing it, 10
The product was obtained by cooling to below ℃.

The obtained product was a Rogelt-flavored soymilk food with a good mandarin orange flavor and a pH of 3.7 and a BX of 16°.

According to the present invention, it is possible to obtain a soymilk food with a smooth texture, good texture, and yogurt flavor. Furthermore, when fruit juice, pulp, or flavor is added, a desirable soymilk food that makes the most of each flavor can be obtained.

Representative Patent Attorney Toyama Shun

Claims (1)

[Claims] The heated thickening solution is added to the humidified soybean milk, stirred and mixed, an organic acid is added thereto, homogenized, fruit juice and other additives are added as necessary, and the mixture is filled into containers after 6. A method for producing a soy milk food having yogurt flavor, which is characterized by cooling treatment.