JPS606160A - Preparation of soybean milk - Google Patents

Abstract

PURPOSE:To prepare soybean milk having improved taste, making the best use of the taste of natural flavor of a nondeodorized unpurified oil, by homogenizing a composition containing soybean protein and a nondeodorized unpurified oil. CONSTITUTION:A soybean protein-containing composition (e.g., defatted soybean milk, soybean protein, the whole fat soybean milk, etc.) is blended with nondeodorized oil (e.g., nondeodorized unpurified soybean oil, unpurified peanut oil, etc.) in an amount preferably to give 1.5 times as much final oil component in the soybean milk as protein in the soybean milk by weight, and homogenized by a high-pressure homogenizer, etc.

Description

[Detailed description of the invention] The present invention relates to a method for producing soymilk with excellent flavor.

More specifically, by homogenizing a composition containing soybean protein and undeodorized oil, soymilk with better flavor can be provided.

(Prior art) In recent years, as people become more health conscious, soy milk has become widespread among people and is used not only as a beverage but also as a food product. Flavors were avoided, and a brand flavor similar to that of cow's milk was sought.For this reason, many studies were conducted to improve the flavor of soymilk, including physical means such as heat treatment, chemical means such as reduction treatment,
Physicochemical means such as adsorption treatment, biochemical means such as fermentation and enzyme treatment, etc. have been used singly or in combination. However, today, soy milk has become common among people as a drink or a food made from it, and on the contrary, when a unique flavor unique to soy milk or a strong flavor rich in paralyte is required rather than a branded flavor. There are many flavors, and the degree of flavor has varied depending on the individual.

By the way, some research on the flavor of soy milk has been conducted in the field of soybean flavor, but even though most of the soy milk flavor can be identified by gas chromatography or mass spectroscopy, it cannot be determined by artificially combining these components. The inability to produce natural soy milk flavor is similar to other natural flavors, and soy milk is not an exception.

(Purpose) The present inventors conducted research with the aim of preparing soymilk with excellent flavor.

(Progress) According to the research conducted by the present inventors, the unpleasant flavor of soy milk is mostly found in the water-soluble category, and the main reason for this is the presence of various aldehydes such as hexana-l, which are the main causes of the unpleasant flavor, in water. This is due to the fact that it occurs in large numbers due to the action of enzymes, etc. Focusing on this, we have created a composition containing soybean protein using soybean crude oil extracted from soybeans, in other words, soybean crude oil that has not yet produced the unpleasant flavor of soymilk because it is extracted in a non-aqueous system, as a source of soymilk flavor. We have obtained the knowledge that soymilk with excellent soymilk flavor can be prepared by using this method.

On the other hand, crude oil extracted from oil seeds such as soybeans and rapeseed is still consumed as is in rural areas. This is because freshly squeezed oil has an excellent natural flavor, and has flavor, aroma, etc. that are not found in commercially available edible oils.

The present inventors have found that the unpleasant flavor of soy milk can be enhanced by homogenizing it in an aqueous system with a composition containing soy protein such as soy milk using oil that has not yet been deodorized using such compressed crude oil or solvent extracted crude oil. We have obtained the knowledge that soymilk with excellent flavor can be obtained without any oxidation. Furthermore, the present invention was completed based on the knowledge that the desired flavor change and degree of soybean milk can be freely adjusted depending on the type of oil used and the degree of refining.

(Structure) The present invention is a method for producing soymilk, characterized by homogenizing a composition containing soybean protein and undeodorized oil.

The composition containing soybean protein of the present invention has a water-soluble or water-dispersible soybean protein such as soybean protein or hydrolyzed soybean protein as a main component, and optionally edible oils such as animal and vegetable oils and vegetable proteins such as soybean protein. , animal proteins such as casein or their hydrolysates, and other food additives can be used in combination by homogenizing or combining one or more of them. Representative examples include skim soy milk, soy protein pores, full-fat soy milk, and the like.

For example, defatted soybean milk is obtained by extracting water from so-called defatted soybeans, which are obtained by removing oil components from soybean raw materials, by a known method, and can be homogenized by adding oil or fat as necessary.

Soybean-jiri is obtained by removing oligosaccharides from defatted soymilk as much as possible using physicochemical means such as membrane separation or chemical means such as acid precipitation, and can be homogenized by adding oil or fat as necessary. .

Full-fat soy milk can be obtained by using whole soybeans, peeled soybeans, compressed soybeans, etc., using known preparation methods. ) can be used as is. The fresher the oil and fat raw materials, the higher the acid value (AV) and peroxide value (PO) of the oil.
V) is low and preferred. Generally, AV is 2 or less, POV is 6
The following are preferable. Further, as the crude oil, one or more types of animal oils such as milk fat, vegetable oils obtained from soybeans, rapeseed, peanuts, sesame, coconut, cacao, etc., or oils and fats obtained from microorganisms can be used.

Crude oil (particularly solvent extracted) can be degummed because it contains gums, pigments, trace metals, and other impurities. As a result, gum substances such as phospholipids and dendritic substances,
Water-soluble unpleasant odors can be removed along with carbohydrates, proteins, and other impurities.

If the AV is high, lactic acid treatment can be performed by a known method. This makes it possible to remove fatty acids, which are substances that promote rancidity and spoilage, as well as remove impurities, trace metals, pigments (hydrodinoids, etc.), and furthermore, it is possible to carry out decolorization treatment using known methods. This makes it possible to completely remove not only pigments such as carotene, but also heavy metals, fatty acid soaps, gums, and oxidation-promoting substances in oil.

The undeodorized oil used in the present invention can be appropriately selected from the above-treated oils depending on the type and concentration of the target soymilk, and is preferably 0.5 w/w% or more, although it depends on personal preference. can be used in IW/W% to 6w/W%, especially when the final oil content in soymilk is 1.5% of the protein content in soymilk.
It is preferable to use it within a range of w/w times or less. For example, if you prefer soy milk with a strong soy milk flavor, soybean crude oil is suitable.
As the soybean milk flavor becomes weaker as it is degummed, deoxidized, and decolorized, it can be selected and used as appropriate depending on the purpose. Furthermore, by using peanut crude oil, for example, it is possible to obtain soymilk with a high aroma that is slightly different from conventional soymilk.

As a means of homogenization in the present invention, high-pressure homogenizer
, a Manton-Gorlin homogenizer, a multi-flow homogenizer, an ultrasonic homogenizer, and other known homogenizers can be used. The pressure for homogenization can generally be 0 to 500 kg/cA, and homogenization can be performed not only in one stage but also in two stages or more.

By homogenization, the undeodorized oil forms an emulsion with the composition containing soybean protein and becomes milky white, so that the influence of the color of the undeodorized oil is reduced.

Sugar, vitamins, minerals, vegetable extracts, flavoring agents, and other food additives can be used as desired in the step before homogenization of the present invention.

In the present invention, known sterilization treatments such as high-temperature instant heat sterilization can be performed.

(Example) The embodiments of the present invention will be explained by the following examples.Example 1 60 parts of defatted soybean flakes having a thickness of Q and 3m+m were added to 330 parts of a 0.1% sodium bicarbonate aqueous solution at 95°C, and steamed. After maintaining the temperature at 95°C for 5 minutes while blowing in water, 90 parts of cold water was added and the temperature was cooled to 73°C, followed by extraction by stirring continuously for 30 minutes, and the okara was separated by decanting to obtain a solid content of 7.2 W/ W% skimmed soymilk was obtained.

According to the trial decision, soybean oil was extracted from compressed soybeans using hexane and heated at 150'C under a vacuum of 5 van Hg to remove the hexane to obtain soybean crude oil. Add 3w/w% Celite to this soybean crude oil and filter it with a filter cloth to remove impurities, resulting in an acid value (AV) of 1.2 and a peroxide value (POV) of 5.
．． A soybean filtered crude oil of No. 5 was obtained. Add 3.5w/w% water to this, heat it to 85℃, centrifuge it to remove the gum, and AV=
1.1. Degummed soybean oil with POV=5.5 was obtained.

Commercially available edible soybean oil (referred to as A) and the degummed soybean oil (referred to as B) were added to 100 parts of the skimmed soymilk in the proportions shown in Table 1 below, and the mixture was heated using a Manton-Gorlin homogenizer for 15 minutes.
Soy milk was obtained by homogenization at 0 kg/c+Il. The flavor is shown in Table 1.

Example 2 4 w of isolated soybean protein (Fuji Pro R: manufactured by Fuji Oil Co., Ltd.)
Commercially available edible soybean oil (8) and dehydrated soybean oil obtained in the same manner as in Example 1 were added in the proportions shown in Table 2 below to 100 parts of soybean protein pores prepared by homogenizing in an aqueous system so that the ratio of Gum soybean oil (referred to as B) was additionally sweetened and homogenized in the same manner as in Example j to obtain soybean milk. The flavor is shown in Table 2.

Example 3 75 parts of peeled soybeans were soaked in 30 parts of 95"C warm water,
After grinding using a grinder and extracting 'P&tQ', okara was removed using a decanter to obtain full fat soy milk.

1.5 parts of 1H degummed soybean oil was added to 100 parts of the full-fat soymilk in the same manner as in Example 1 to obtain soymilk. This had a very strong soy milk flavor.

Example 4 Commercially available alkaline protease (100,000 units/g) was added to soybean protein pores obtained in the same manner as in Example 2 at an E/S ratio (enzyme/substrate ratio) of 0.3% at 30°C.
The reaction was carried out at pH 7 to give a hydrolysis rate of 20% (the percentage of soluble nitrogen in trichloroacetic acid to the total nitrogen at a final concentration of 0.2 M), followed by heat sterilization and spray drying to obtain hydrolyzed soybean protein.

5 parts of the hydrolyzed soybean protein was added to 100 parts of skimmed soybean milk obtained in the same manner as in Example 2, and after dissolving, 6 parts of purified sunflower oil and 2 parts of degummed soybean oil obtained in the same manner as in Example 1 were added. Appropriate amounts of sugar, salt, and flavor were added, and the mixture was homogenized and sterilized in the same manner as in Example 1 to obtain soymilk. The sauce had a delicious soy milk flavor.

(Effects) As detailed above, the present invention makes it possible to produce soymilk with excellent flavor by making use of the natural flavor of undeodorized crude oil.

Patent Applicant Fuji Oil Co., Ltd. Agent Patent Attorney Sei Kadowaki Procedural Amendment (Voluntary) Patent Application 3 filed on June 25, 1980, Amendment 4, Agent 1 Higashi Mikuni, Yodoyo Ward, Osaka City Chome 32-12 (■532) 5
, subject to correction

Claims (9)

[Claims] (1) A method for producing soymilk, which comprises homogenizing a composition containing soybean protein and undeodorized oil. (2) The method for producing soymilk according to claim (1), wherein the composition containing soybean protein is defatted soymilk. (3) The method for producing soymilk according to claim (1), wherein the composition containing soybean protein is soybean protein pores. (4) The method for producing soymilk according to claim (1), wherein the composition containing soybean protein is full-fat soymilk. (5) Claim No. 1 in which the undeodorized oil is pressed oil
The method for producing soymilk according to any one of paragraphs to (4). (6) The method for producing soymilk according to any one of claims (1) to (4), wherein the undeodorized oil is degummed oil. (7) The method for producing soymilk according to any one of claims 1 to 4, wherein the undeodorized oil is deoxidized oil. (8) The method for producing soymilk according to any one of claims 1) to 4), wherein the undeodorized oil is a decolorized oil. (9) The method for producing soymilk according to any one of claims (1) to (8), wherein the undeodorized oil is undeodorized soybean crude oil.