JPS6047636A - Enrichment of soya milk with calcium - Google Patents

Abstract

PURPOSE:To obtain a calcium-enriched soya milk, without causing coagulation, by adding a calcium compound to a soya milk in the presence of glycerol or propylene glycol. CONSTITUTION:Soybeans are treated with hot water, etc. to dissolve proteins and other components and remove fibrous material therefrom to obtain a soya milk. The obtained soya milk is added with glycerol or propylene glycol, and then with an water-soluble and edible calcium compound to obtain a calcium- enriched soya milk. The calcium compound is an organic acid calcium salt (e.g. calcium malate, calcium lactate, etc.) or an inorganic acid calcium salt (e.g. calcium chloride). The amount of glycerol or propylene glycol is preferably about equimolar to the calcium in the calcium compound added to the soya milk.

Description

[Detailed description of the invention] The present invention relates to a method for fortifying soymilk with calcium.

Because Japan is a volcanic country, its soil has a lower mineral content, especially calcium, than in other countries. Therefore, the calcium content in vegetables is also lower than in other countries. Recently, the Japanese diet has become much more Westernized, and meat consumption has become widespread, resulting in the amount of calcium in the body being reduced to 4 yen per tP.

A large amount of phosphate is used in general processed foods, and the intake of candy and sweets also increases, which consumes calcium in the body. This is also reflected in the recent increase in fractures.

This has created a need to supplement calcium from all foods.

Soy milk usually contains about 14 mg/l0h of calcium.
Contains L or F ↑: Not included (Japanese Food Standard Composition Table),
It has been a long-standing challenge to strengthen soymilk, cal, and rum. It is disclosed that when q7L7 calcium is added, the amount is usually up to 28 mB% (Japanese Patent Application Laid-Open No. 57-208966 till). Because the soymilk coagulates due to the protein coagulation effect of the 1.11 calcium ions, soymilk can only be fortified with calcium by approximately 40 mg% of the total calcium content of soymilk.

In order to solve these shortcomings, the present inventors conducted a thorough investigation and found that glycerin or 11-propylene glycol was present in soybean milk as a sequestering agent, and malic acid was added to the soybean milk. The present invention was accomplished by discovering a method for reducing the total calcium content of soy milk to about 50 m (H% IJ, -j: '3ji) by a convenient method (adding a calcium compound such as calcium lactate).

In the present invention, glycerin or propylene glycerin-1-
The amount of calcium to be used is at least 0.6 times the calcium contained in the calcium compound based on JJI, 1, preferably 0.6 mole or more.
A product containing 6 to 3.0T nil is selected from about twice the equivalent mole.

Glycerin or propylene glycol has no effect if used in excess;

It should be noted that glycerin or propylene glycol is more useful than commonly used polyols such as 1 and Schiepgar ester.

Calcium compound number J that can be used in the present invention, edible is ii
It is preferable to use a water-soluble compound having J-potency ζ, and in principle, it may be a compound having a monotonous or a GJ-mugen. Particularly preferred are salts. Examples of organic compounds include malic acid, lactic acid,
Examples include calcium salts of organic acids such as phosphoric acid and n1 acid. Examples of the inorganic compound include calcium salts of inorganic acids such as calcium chloride and calcium sulfate.

When using an insoluble compound such as carbonic acid, add an organic or inorganic acid corresponding to the above salt to the bean IL in which glycerin is present and dissolve it at -H, pH. It is also possible to adjust to a predetermined value (for example, 6 to 8).

In the present invention, soy milk is a milky beverage obtained by eluating proteins and other components from Φ soybeans with hot water and removing fiber substances, for example, generally standardized soy milk. Soybean milk liquid with a content of 8% or more, soybean milk with a soybean solid content of 6% or more and less than 8%: A milky drink made by adding soybean oil, other vegetable oils, and seasonings such as sugar and salt to soybean milk. The solid content of soybeans is 6% or more; proteins and other components are washed out from defatted soybeans using hot water, etc.
It is a milky beverage obtained by removing the fiber and adding seasonings such as soybean oil and other vegetable oils, sugars, and salt, and is a so-called open soymilk with a soybean solid content of 6% or more.Soymilk or modified soymilk Examples include soybean milk drinks, which are beverages containing flavor materials such as squeezed fruit, vegetable juice, cereals, milk, etc., and have a soybean solid content of 2 or more and a flavor material solid content of less than 2%.

In the present invention, the soybean milk containing glycerin or propylene recall and a calcium compound may be any of the above-mentioned soybean milk liquid, adjusted soymilk, or soymilk beverage. Alternatively, a ground soybean extract may be used.

When adding calcium compounds, the method and method are as follows:
(b) It may be added in the form of soybean milk, slurry, or if necessary, in liquid form, but in order to avoid sudden or sudden addition, it is best to add it gradually while stirring the soymilk. is preferable. After addition, the quality of soy milk is stabilized-U
For this reason, it is necessary to homogenize by using homogeno, iser, etc.

When using crushed extract for soybeans, approximately 1-4% i+
Add auxiliary raw materials such as I + JIff, milk IE 7III such as sugar esters and lentin, sugars such as sand 1 or fructose, salt, malt extract, honey, vitamins, and helio'1, and boil the resulting product in a short time by a conventional method. It is preferable to carry out necessary measures such as sterilization treatment in advance.

The amount of calcium compound added is generally about 50 mg% or less, preferably about 45 mg% or less, more preferably about 45 mg% or less, and usually 10 m1% or more, preferably 30 m8% or more, and Preferably it is 35 mg% or more.

Therefore, the present invention provides an extremely economical way to fortify the calcium content of soy milk without causing curdling. : can be played.

Hereinafter, the present invention will be explained in detail with reference to Examples.

Example 1 Adjusted soymilk (Mitsubishi Kasei Corporation rM: Mapron Sulu-1
) 1001111 in a beaker, and at room temperature add a predetermined amount of glycerin and a predetermined amount of calcium malate or calcium as a calcium compound.
11: After adding while stirring and homogenizing, the temperature was raised to 70'C, left standing in a constant temperature bath at the same temperature, and the coagulation state of the protein was observed. The results are shown in Table 1.

Table 1 *Amount as calcium ions.

Note: -: No aggregation observed.

+: Slightly agglomerated or partially 1L ++: Aggregation is observed throughout.

+1+-ρ collection is separated.

j5, 1 homogenized solution prepared in the same manner as above to which 36 mg% of calcium malate was added as calcium ion.
0'(:C) No aggregation occurred even though it was kept for 2 weeks.

Patent applicant: Kawasaki Chemical Industries, Ltd. Representative Hiroshi Marukawa

Claims (5)

[Claims] (1) A method for enriching soy milk with calcium, which comprises making soy milk contain a calcium compound in the presence of glycerin or propylene glycol. (2) The method according to claim 1, wherein the calcium compound is water-soluble. (3) The method according to claim 1, wherein the calcium compound is an edible calcium compound. (4) The method according to claim 3, wherein the calcium compound is a calcium salt of an organic acid. (5) The method according to claim 3, wherein the calcium compound is a calcium salt of an inorganic acid.