JPS60145073A - Soup stock - Google Patents

Abstract

PURPOSE:A soup stock that is composed of a specific granular soybean milk, a coagulant and seasonings, thus giving soup of (half) gel with good texture and high nutrition only by pouring hot water. CONSTITUTION:Soybeans are ground together with water about 4-10 times volume of the soybeans and the resultant slurry is steamed for about 1min in a boiler equipped with stirring blades and a steam feeder whose temperature is raised up to about 100 deg.C in about 5min. Then, the solid part is removed (OKARA) and the resultant soybean milk is concentrated under vacuum at about 55 deg.C for about 30min, spray-dried and the powder is granulated using water as a binder through the fluidized granulation process at 60 deg.C to prepare granules of soybean milk with a coagulation index of over 15, water-soluble nitrogen index of over 80% and dispersibility in hot water of more than 90%. Then, (A) the soybean milk granules, (B) a coagulant such as glucono-delta-lactone or calcium sulfate and (C) seasonings, preferably which is coatable and slow in dissolution are mixed to give the objective soup stock.

Description

[Detailed Description of the Invention] The present invention utilizes the coagulability of soy milk, and by simply pouring boiling water,
At present, the demand for soups that can be easily made at home is miso soup,
The number of Japanese-style soups such as soups and Chinese soups such as egg soup has steadily increased year by year, supported by consumer needs for simpler, more nutritious, and richer eating habits. They come in a wide variety of forms, including solid, powdered, canned, retort pouches, and paper containers.

In addition, soy milk is very easy to digest, contains a good balance of vegetable protein and fat, and is rich in vitamins and minerals. Sexual nutrition, health food.

Regarding the use of soymilk in soups, there have been many examples of adding soymilk to soups, seasoning them, and creating soymilk soups (for example, Japanese Patent Application Laid-Open No. 6-11j70), but some commercially available Although there are some cases where soy milk's coagulating properties are used in soups, there are no examples.

As a result of repeated research into a highly nutritious soup that can be easily made at home by taking advantage of the coagulating properties of soy milk, the inventors of the tree discovered that it has - an intentional coagulating ability, a water-soluble nitrogen index of less than c,
By combining soymilk granules with high NSI (excellent solubility and excellent dispersibility in hot water), a coagulant, and seasoning or coated seasoning powder or granules or compressed seasoning granules, By simply pouring boiling water and heating it to a boil, a highly nutritious coagulated state with an excellent texture can be easily obtained. reached.

That is, the present invention provides a coagulation finger/o or above, NSIgodl
) Pour boiling water, characterized by comprising soymilk granules with a dispersion coefficient of 90 or more in boiling water, a coagulant, a seasoning or coated seasoning powder or granules, or compressed granulated seasoning granules. Just take the coagulation state (soup ingredients to obtain soup in mushy or coagulated state).

The present invention will be described in detail below. In the present invention, soymilk granules having a coagulation index of 10 or more, N5IAO% or more, and a dispersity in hot water of 901% or more are used. The degree of dispersion in hot water is measured by the following method.

(1) Coagulation index measurement method Soy milk granules 20! Put 0.2 parts of V- and glucono delta-lactone in a beaker and pour 90C boiling water into it.
After stirring for IQ seconds to dissolve, cover the beaker with aluminum foil and leave at room temperature for 30 minutes. Next, this beaker was stored in a refrigerator set to IOC for 3 hours, and then the hardness was measured using a rheometer manufactured by Sun Scientific. That is, the penetration resistance was measured under the following conditions: plunger: diameter l - stone cylinder sample rising speed: 2 o rrvh/min recorder sensitivity: soomV chart speed knee 20 o rvh/min, and the hardness expressed by this: Let be the coagulation index of soy milk powder.

(2) NS I measurement method Add Utah C water to soy milk granules and Tano to make 100ml, stir with a magnetic stirrer for 60 minutes to dissolve, centrifuge at 3θ00 rpm for 3 minutes, and remove supernatant < tO
m13 is taken, its nitrogen content is measured by the Kermer method, and this is expressed as a percentage of the total nitrogen content in soymilk granules/f as N5I (%) 〇(3) Dispersity measuring method for boiling water/! Take about 00ml of 90c boiling water in a beaker, then add 0.0ml of soy milk granules. Put θ into boiling water and make a radius of 1cnT.
With a stirrer with a propeller of /g Orpm at a rotation speed of 2
Stir for 0 seconds. After stirring, the mixture is immediately poured into a funnel lined with a 20-mesh mesh and filtered with suction to obtain a filtrate. Wash the stirrer propeller, beaker, and funnel with a little hot water and add to the filtrate. This filtrate! Fill up to 00mb, take that 10m6, and use 10jC! Dry for a while and remove the solids. The solid content in this filtrate loml was multiplied by 50, and the soy milk granules were 1. The degree of dispersion in hot water is expressed as a percentage of the solid content in θ.

The soy milk granules used in the present invention can be obtained from beans (seven types or varieties of beans such as whole soybeans, defatted soybeans, peanuts, and other beans can be used) as they are, or after soaking in water after peeling. After grinding with 4 to 10 times the amount of water as raw materials and heating the resulting "go", soy milk and "okara" are added.
The soymilk is dried with or without concentrating it, for example by spray drying, to a powder, and then the soybean milk is powdered, with or without concentrating, so that the majority of the soybean milk has a particle size of 40 mesh or more in order to improve its dispersibility in hot water. For example, it can be obtained by granulation in a fluidized bed or the like.

However, not all soymilk granules obtained through the above steps are suitable for the soymilk granules used in the present invention. The heating denaturation of soymilk throughout this process, i.e., soymilk production → concentration → drying (e.g. spray drying) → granulation, is particularly important.If heating is insufficient, soymilk granules are mixed with a coagulant, For example, even if you pour boiling water with a temperature of 200 or higher and dissolve it and leave it for a few minutes, it will not solidify or will become soft (creamy). It is not satisfactory, and the deactivation of harmful physiologically active substances such as trypsin inhibitors contained in soy milk is insufficient, making it nutritionally undesirable (and the flavor tends to deteriorate. Also, conversely, even in the case of overheating, NSI The soymilk granules used in the present invention cannot meet the conditions of coagulation index i6 or more and N8110% or more. Since the influence of heat on the soymilk granules in each of the above steps contributes in a complex manner, it is not possible to uniformly specify the heating conditions for each of the above steps, and it is sufficient to carry out each of the above steps.An example of this heating condition is shown below. , "D" of "go"
Heat is blown into a boiling pot with stirring blades! After keeping it at 700C for 7 minutes, it is separated into soy milk and okara to make soy milk! Concentrate Makabe for 30 minutes at 1C, and then transfer the concentrated soymilk to air blowing temperature/30C1 exhaust air temperature 70
The soybean milk granules used in the present invention can be obtained by spray-drying and pulverizing the mixture at C and granulating it in a fluidized bed at an intake air temperature of AO'Q using water as a binder.

Table 1 below shows specific examples of the properties and heating conditions of various soymilk granules. In addition, in Table 1, ◎ in the evaluation column indicates optimal, ○ indicates suitable,
× means unsuitable. .

When producing soymilk granules, before drying the soymilk, for example, spray drying it, carbohydrates such as butuctose, sucrose, fructose, lactose, and dextrin are added to the soymilk in advance by adding 5% of the solid content of the soymilk.
It is very effective to improve the dispersibility and storage stability of soymilk granules, that is, to prevent a decrease in the coagulation index and NSI of soymilk granules during long-term storage.

In addition, it is also possible to add vegetable liquid oil such as soybean oil or vegetable solid oil such as palm oil to soymilk before drying, for example, before spray drying, and homogenize it to make it homogenized. Although these oils and fats are effective in improving the properties of soybean milk, adding too much of these fats and oils causes a decrease in the amount of coagulated eggs in soymilk granules, so it is appropriate to add 3 to JO% of the solid content of soymilk. That is, when the amount of these oils and fats added is less than 3%, the effect is not significant for the purpose of improving the dispersibility of soymilk granules. In this case, when an emulsifier such as a sucrose fatty acid ester with a relatively high H'LB is used in combination, a further effect of improving dispersibility can be expected.

Next, the granulation device may be a fluidized bed granulation device, an extrusion granulation device, or an instantizer;
Most of the particles should have a particle size of 60 mesh or more, that is, 6
It is preferable to granulate so that the amount of fine powder with less than 0 mesh is 1 otl or less.

This means that the soymilk granules used in the present invention do not satisfy the condition of 90% or more dispersion in hot water, which means that there is a large amount of fine powder with a particle size of less than 0. It is from.

Furthermore, it is also effective to improve the dispersibility of soymilk granules by mixing carbohydrates such as butuctose, sucrose, fructose, lactose, and dextrin with dried soymilk during granulation.

Next, examples of the coagulant used in the present invention include alkaline earth metal salts such as calcium salts and magnesium salts, and lactones of aldonic acids and uronic acids.

These coagulants can be used in T9 as well as in Y and above. And for alkaline earth metal salts,
- Lactones of aldonic acids and uronic acids (such as glucono delta-lactone), which are preferably relatively slow-acting ones such as calcium sulfate and magnesium sulfate, gradually decompose by heat in the presence of water to produce acids; It coagulates soybean milk by lowering the pH, and is most preferable as a coagulant for use in the present invention because it has slow coagulation reactivity. Therefore, as the coagulant used in the present invention, lactones of aldonic acids and uronic acids such as glucono delta lactone may be used alone, or some of them may be mixed with a slow-acting coagulant such as calcium sulfate or magnesium sulfate. Next, as the seasoning used in the present invention, any seasoning used for soup can be used, regardless of whether it is a natural seasoning or a synthetic seasoning. Further, the seasoning may be in any form such as liquid seasoning, seasoning powder, seasoning granules, etc.

However, in the case of soup ingredients that mix coagulants and seasonings with soy milk granules, pour boiling water (e.g., boiling water of 70C or higher) to dissolve the mixture, and leave it for a few minutes to solidify to make a soup, for example, salt, The presence of seasonings containing sodium glutamate (sodium glutamate, etc.) may inhibit the coagulation of soymilk,
In addition, since the color derived from the seasoning spreads throughout the product and impairs its appearance, it is better to use coated seasoning powder granules or compressed seasoning granules that have a slow dissolution rate. However, mix a coagulant with soy milk granules, pour boiling water (e.g. 20C or higher) to dissolve it, leave it for a few minutes to coagulate, and then check the coagulation state. For addition/dissolution type soup ingredients, it is not necessary to use coated seasoning powders or granules or compressed seasoning granules (although ordinary liquid seasonings, seasoning powders or granules can be used.

The coating agent used to coat the seasoning powder or granules is preferably used for food, such as starch, dextrin, lactose, carbohydrates such as gum arabic, milk protein, protein such as gelatin, palm oil, hardened soybean. Preferably, one or more of vegetable solid fats and oils such as oils or natural resins such as shellac are used. As a coating device, for example, a fluidized bed coating device, a centrifugal fluidized coating device, etc. spray a coating agent solution onto the fluidized seasoning powder or granules from a nozzle to coat the surface, and then dry it to form a coating. It is better to use equipment.

In addition, as a compression granulation device, for example, it is preferable to use a roller condenser, tablet machine, briquetting machine, etc. to compress the seasoning powder under high pressure, and if necessary, crush and size the powder. .

When hot water is poured into the coated seasoning powder or granules or the compressed seasoning granules, the dissolution rate is preferably delayed for 10 seconds or more, preferably 30 seconds or more. For this reason, when coating
It is better to select and adjust the type of coating agent and the thickness of the coating layer, but it is more effective to coat with more than one type of coating agent in a layer than with one type. The effect is significant when coating with carbohydrates, etc., and coating the outer layer with relatively slow-dissolving proteins, natural gum substances, etc. Further, when compression granulation is performed, it is preferable to adjust the compression pressure and the particle size of the granules so as to slow down the dissolution rate as described above.

The soup raw material of the present invention includes the above-mentioned soymilk granules, C and below,
These are called seasonings). That is, the soup raw material of the present invention may be of a type in which the above-mentioned soymilk granules, coagulant, and seasoning are mixed together (or, the above-mentioned soymilk granules, coagulant, and seasoning may be mixed separately, 1 of these
It may be a set of 7 sets (one set of the above-mentioned soy milk granules, coagulant, and seasoning, and one mixture of each other separately). There may be.

In the soup raw material of the present invention, the amount of the soymilk granules used is preferably about -6% based on the total amount of soup prepared by pouring boiling water, calculated as soymilk. This is because if the soy milk solid concentration is less than 2% of the total amount of soup, the soy milk concentration is low (coagulation is insufficient), whereas if it exceeds 6%,
This is because the coagulation becomes too hard and the texture of the soup is poor.

The soup raw material of the present invention is a type in which the above-mentioned soy milk granules, a coagulant, and a seasoning are mixed together. You can also leave the product to solidify (Also, separate the soy milk granules, coagulant, and seasonings that have not been coated or compressed and granulate them separately.)
Soymilk granules can be made into a set, or a combination of the above-mentioned mixture of soymilk granules and coagulant and a seasoning that has not been coated or compressed. Pour boiling water into the mixture of soy milk granules and coagulant, dissolve in the bath, leave for a few minutes to solidify, and then check the coagulation state (you may add seasonings while stirring. Seasoning powder or granules coated with a coagulant or compressed seasoning granules separated into seven sets, or a seasoning powder or granule coated with a mixture of soymilk granules and a coagulant. Granules or compression granulated seasoning granules were separated, and in the case of the granulated type, these were mixed together, and boiling water, preferably boiling water of 70C or higher, was poured into this and dissolved. You can also leave things to solidify.

In addition, when pouring boiling water into solidification, it may be left at room temperature or stored in a refrigerator at an appropriate temperature.

The soup ingredients of the present invention can be prepared simply by pouring boiling water.
It is possible to easily prepare a nutritious soup with a good texture in a solidified state or in a solidified state.Moreover, the soup raw material of the present invention can be prepared by selecting the seasoning. , Western style, Japanese style, Chinese style etc. The soup raw material of the present invention can be made by:
By adjusting the amount of soy milk granules and coagulant, it is also possible to prepare chawanmushi-like foods and pudding-like desserts.

Then, by pouring boiling water into the soup ingredients of the present invention, the solidified soup is overwhelmingly softer than commercially available tofu, and is more similar to plain yogurt, and is similar to so-called tofu. They differ from each other in terms of hardness. This point will be explained using test examples.

Test Example Ivy soy milk granules 29 were prepared as described in Example 1 below.
- and glucono delta lactone (0.0') 9- and the coated seasoning granules prepared as described in Example 3 below.
ml to dissolve it, leave it at room temperature for 30 minutes, then put it in the IOC refrigerator [,? Soup (soy milk solids concentration -%) (sample 1) in a solidified state after storage.

The soy milk granules AP were prepared as described in Example 1.
Glucono delta lactone 0.2/f and the seasoning granules coated as described in Example 3 below were mixed and dissolved by pouring 9 g of boiling water at DC into the mixture. After leaving it at room temperature for 30 minutes, store it in the i0'Q refrigerator for 3 hours to make the solidified soup (soy milk solids concentration A%).
) (Sample 2) Ivy.

Commercially available firm tofu (control 1), silken tofu (control 2), and stuffed tofu (control 3) were used as controls. These commercially available tofu were stored in a refrigerator for 3 hours in a container, and before measurement, 2 holes × 2 holes × -Cut into 1 theory blocks.

The hardness was measured using a rheometer manufactured by Sun Kagaku Co., Ltd. Plunger: diameter 1-1 mTh cylinder, sample rising speed: 20 meters 1/min, recorder sensitivity: , to o
mV.

The penetration resistance of the sample was measured under the conditions of chart speed "-107111117 min, and this value was defined as ()).

The results are shown in Table 2.

From the results shown in Table 2, it can be seen that the consistency of the solidified soup obtained by pouring boiling water into the soup raw material of the present invention is overwhelmingly softer than that of commercially available tofu.

Examples of the present invention will be described below, but the present invention is not limited thereto.

Example 1 10Ky of whole soybeans were soaked in water for 1 night, drained, and washed with water! Add powder, grind, and boil in a boiling pot with a steam-blown stirring blade to 1 oo in the evening.
7: After keeping it at 700C for 7 minutes, separate it into soy milk and "okara", then spray dry this soy milk at a blowing temperature /, 3-0'C1 exhaust temperature 70C,
Powdered soy milk 1. I got J dazzle.

This powdered soymilk was processed in a fluidized bed to remove α-lactose. η3) was mixed and granulated using water as a binder at an intake air temperature of t, oC to obtain soymilk granules η,2. This soy milk granule has a fine powder of 60 mesushiyupas, and has a coagulation index of Octopus and NSL9.
g%, and the degree of dispersion in hot water was 99%.

Separately salt /, /, [7, sugar / -0Ky, sodium glutamate o) fly, sodium succinate o, /Kg, chicken eggis O8! Nino, onion extract o+sKy.

Karlik extract 0. /Ky, White Peraper extract 0. 10 Jl of liquid seasoning was obtained by dissolving 1 g of vegetable protein hydrolyzate in water.

Mixture g, 2gf of soymilk granules gg- obtained as above and glucono delta lactone o, -23pc as a coagulant, and 1Oc of liquid seasoning obtained as above.
A soup raw material was obtained by combining c and 0. Soup was made using the soup raw material in the following manner.

Put the above mixture of soymilk granules and coagulant g-2gjf into a soup cup, and add 90C boiling water/gOm1. Pour and dissolve, leave for 1.7 minutes to solidify, and then remove the solidified state (
(When liquid seasoning/OCC was added and dissolved, a delicious coagulated state with a very good texture was obtained. 0.2, sodium glutamate l + oKy, lard powder 0.J, onion powder 0.3 sand, garlic powder o, /Ey.

White perapah powder o+iKy, α milk m2.09
, Beefex o, bKri, vegetable protein hydrolyzate 0.2
9 was mixed to obtain a powdered seasoning.

Soy milk granules obtained as described in Example 1, glucono delta-lactone as a coagulant. Mixture g of Nino and calcium sulfate o, ooty-, Yuotono, and the powdered seasoning obtained as above, ? -J, 9- and -group were used to obtain soup raw materials.

A soup was made using this soup raw material in the following manner.

Put the above mixture g of soy milk granules and coagulant and Yu IP into a soup cup, pour in igomg of 90C boiling water and dissolve.
After leaving it for 3 minutes to solidify, add and dissolve powdered seasoning J, -], and a delicious solidified state with a very good texture is obtained. Example 3 10Ky of dehulled soybeans were soaked in water for 3 hours, and after draining, 50K of water was obtained.
and grind it, and boil it in a boiling pot with a steam-blown stirring blade for 3 minutes.
ooU, and then io.

After holding at C for 1 minute, separate soy milk and okara, and
tc-cao vacuum concentrated for 30 minutes to obtain solids/g% soymilk
This soymilk contains butotucrose O, taKy (70% based on the solid content of soybean milk), and rapeseed oil 0. η3 (same g'G),
HLB9 sucrose fatty acid ester o, 0/9 (08-2
%) and use a high-pressure homogenizer to make OKP/c.
After homogenization at mt, spray drying was performed at a blowing temperature/fOC1 exhaust temperature of 20C to obtain powdered soymilk. Lactose 0. jJKp is mixed and granulated using water as a binder at an intake air temperature of 60C to produce soymilk granules! I got 1g. This soymilk granule contained 5% of 40 mesh powder, had a coagulation index of 9A%, and had a total dispersion rate of 9g% in boiling water.

Separately, powder seasoning 1 obtained as described in Example 2
09 was placed in a fluidized bed, and the powdered seasoning was fluidized while the intake temperature was maintained at IfAQC, and an aqueous solution of cornstarch and cornstarch was sprayed from a nozzle, dried, and coated. This coated material was further placed in a fluidized bed and fluidized at an intake air temperature of 1.0 C, and then an aqueous solution of gelatin O0- was sprayed from a nozzle, dried, and coated. The smelt coated seasoning granules//-A4 were obtained.

9 pieces of soy milk granules obtained as described in Section 2 and 0.0 glucono delta-lactone as a coagulant. A soup raw material was obtained by mixing 3.9 pieces of the coated seasoning granules obtained as described above.

A soup was made using this soup raw material in the following manner.

I put the above soup ingredients /,j-/gf into a soup cup, poured boiling water at 90C/gOml to dissolve it, and left it for 3 minutes.The whole soup was soft and had a solidified texture, but the soup was delicious and solidified. Obtained.

Example 4 Powder seasoning toKy obtained as described in Example 2
is compressed with a roller compactor at a pressure lθ0”P /
Seasoning granules 3, g Ey, which were compressed and granulated in cA, then crushed, sized to /Q ~ 16 mesh, and compressed and granulated.
I got it.

9 g of soymilk granules obtained as described in Example 3, 0 glucono delta-lactone as a coagulant. - and calcium sulfate 0. θ6 and the compressed granulated seasoning granules obtained as above.3. Soup raw material/u-47;p was obtained by mixing λ.

A soup was made using this soup raw material in the following manner.

Put the above soup ingredients No-z6 into a soup cup,
When boiling water at 90C/gOmb was poured into the soup and the soup was allowed to stand for 3 minutes, a delicious coagulated soup with a soft texture was obtained.

Proceedings Amendment Written February 73, 1981 Kazuo Wakasugi, Commissioner of the Patent Office 1, Indication of the case Showa! 9th year special patent application No. g/2, name of the invention material 3, person making the amendment 4, agent address postal code 17 voluntary amendment 6, detailed description of the invention in the specification subject to amendment Explanation Column 7, Contents of Amendment (1) "Soy milk powder" in line 76 of page 1 of the specification will be corrected to "soy milk granules."

(2) ``-So-called Ix-Proof I x Koron'' on page 79, line 6 of the specification is 'I 201ffi X +20 mm X -7
I will correct it as OTnWr j.

(3) In line 76 of page 1 of the specification, “Ken wo ())” is corrected to “Kan saku 9).”

Claims (1)

[Claims] Soymilk granules having a coagulation index of 13 or higher and a dispersibility in boiling water of 90 or higher with a water bathing nitrogen index (NSI) of KO coefficient;
It is specially made to consist of a coagulant and a seasoning, coated seasoning powder or granules, or compressed seasoning granules, and can be coagulated just by pouring boiling water (
(soup raw material 0 to obtain the soup in the liquid form or in the solidified state)