JPS61170359A - Soybean milk and processed product of soybean milk having good flavor and taste - Google Patents

Abstract

PURPOSE:A food raw material having no offensive smell and no unpleasant taste of soybean of its own, by using soybeans genetically deficient in lipoxygenase L-2 and L-3 simultaneously as an ingredient, and a processed food thereof. CONSTITUTION:Soybeans which are genetically deficient in lipoxygenase L-2 and L-3 among three kinds of lipoxygenase L-1. L-2, and L-3 of soybeans is used as a food ingredient, to give a food raw material having no offensive smell such as green beans smell, etc., and no unpleasant taste of soybean of its own, and processed food thereof such as soybean milk (processed product), etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to soymilk and soymilk processed products with excellent flavor and texture.

The purpose of the present invention is to provide soymilk and soymilk processed products which have a simple and efficient manufacturing method, and which are free from the unpleasant odor characteristic of soybeans and have good flavor and texture. It is something to do.

Another object of the present invention is to provide soymilk and soymilk processed products that do not lose the function of soybean protein as a food material and do not have the green soy odor characteristic of soybeans or tofu ingredients.

Soybeans have attracted attention for their remarkable benefits as a vegetable protein, and are being widely used as edible raw materials from a nutritional standpoint. The reality is that it has not been widely used due to the strong soy odor of so-called soybean and tofu ingredients.

Soybean seeds contain a large amount of the enzyme lipoxygenase, which promotes the oxidation of unsaturated fatty acids such as linoleic acid and lylunic acid, which are constituents of soybean oil. The action of these enzymes is very strong (oxidation occurs even under conditions where dry seeds are crushed and the enzymes, soybean oil, and oxygen in the air are mixed and contacted).

The generated oxidation products (hydroperoxides) are further decomposed to produce medium-chain aldehydes and alcohols, which greatly contribute to the flavor of processed soybean products. That is,
In soy milk or soy milk processed products, it causes a green soy odor, and in tofu and tofu processed products, it causes so-called tofu fillings.

It is well known that soybean protein strongly adsorbs green bean odor components such as normal hexanal, and that once a green bean odor occurs, it cannot be completely removed even after various deodorizing treatments are performed. The conventional method of suppressing the oxidation of soybean oil caused by lipoxygenase and the generation of unpleasant odors described above is to inactivate lipoxygenase by heating, and to remove the unpleasant odors generated. Known methods include steaming, extraction with organic solvents, deodorization by vacuum decompression, and decomposition with aldehyde dehydrogenase.However, when using the above-mentioned known methods, the deodorization effect is pursued However, the measures tend to be too extreme, and often cause the soy protein to lose its functionality as a food material (
On the other hand, milder methods do not always have a perfect deodorizing effect, and they also have many problems, such as requiring a huge investment in deodorizing equipment.

As a result of intensive research to address these problems, the present inventors discovered that the green bean odor of soybeans described above is caused by the simultaneous presence of three types of glue boxygenases in soybeans, and that multiple glue boxygenases among these glue boxygenases are present in soybeans. The present invention was completed by discovering that the problem could be solved by simultaneously deleting both.

That is, the present invention is characterized by using soybeans that are genetically deleted at least of the three types of soybean boxygenases L-1, L-2, and L-3, which are genetically deleted at the same time. Soy milk and soy milk processed products.

Specific examples of the present invention will be described below.

Example 1 Production of soymilk 60 kg of soybeans lacking lipoxygenase L-2 and L-3 at the same time were soaked in water for a day and night, added with water 3001, ground to separate "okara", and heated at 60"C for 30 minutes. By heating, raw soy milk 3001 was obtained.This soy milk had no green soy odor unlike soy milk obtained using conventional soybeans, and was extremely pleasant to drink.

When soybean milk is produced by the conventional method, a strong green bean odor occurs when the soybeans are ground, but in this example, no green bean odor is felt at all when the soybeans are ground during the production process. Ta. In addition, the results of gas chromatography analysis confirmed that green bean odor components such as n-hexanal and n-hexanol were significantly reduced. The recovery rate of soybean protein was over 80%.

Example 2 Production of soy milk-containing soba noodles Add 3 kg of buckwheat flour to 4N of raw soy milk obtained in Example 1
Then, 7 kg of wheat flour was added to produce buckwheat noodles in a conventional manner. The soba obtained by this method had a strong "strain" and good flavor.

Example 3 Production of tofu Sixty soybeans lacking lipoxygenase L-2 and L-3 at the same time were soaked in water for one day and then ground in Komizu 3001. After heating at 100°C for about 5 minutes, okara was prepared. Separate to obtain 3001 soy milk. The soymilk obtained by this method not only had no tofu odor, but also had no astringent or harsh taste, and had an excellent flavor, and was sufficient as drinking soymilk. When tofu was produced using this soymilk by a known method, it was possible to obtain tofu that had no tofu odor and was rich in flavor with sweetness and richness.

Example 4 Production of lactic acid fermentation holes The soymilk obtained by the method of Example 4 was injected with lactic acid bacteria (St
Leptococcus 5ojaractis) was added and fermented at 40°C for 5 hours to obtain lactic acid-fermented soymilk. The taste of the obtained lactic acid-fermented soymilk was extremely flavorful and had no green bean odor.

As mentioned above, according to the present invention, soybeans that are simultaneously deficient in karyoboxygenase L-2 and L-3 are used, so that the soymilk or processed soymilk products obtained thereby have a content that conventional soybeans do not have. It has the excellent feature of completely eliminating unpleasant odor (green bean odor). In particular, according to the present invention, there is no need to take extreme processing measures for soybeans during processing, so there are many excellent features such as no insolubilization of soybean protein and the accompanying loss of functionality as a food material. have.

Patent applicant: Taishi Food Industry Co., Ltd. Patent attorney Akira Umemura (and 2 others) Procedural amendment April 15, 1985 Commissioner of the Japan Patent Office Michibu Uga Hon. 1, Indication of case Patent application No. 1985 No. 10317 No. 2, Name of the invention: Food raw materials made from soybeans and processed products thereof 3, Relationship with the amended person's case Patent applicant: Taishi Food Industry Co., Ltd., 68 Okinaka, Kawamorita, Sannohe-machi, Sannohe-gun, Aomori Prefecture 4 , Agent Postal code 101 1-9 Kandasuda-cho, Chiyoda-ku, Tokyo Details
Document 1. Name of the invention Food raw materials and processed products made from soybeans 2. Claims food ingredients.

(2) Processed products such as soy milk and processed soy milk products, which are produced using soybeans genetically deficient in lipoxygenase L-2 and L-3.

3. Detailed Description of the Invention The present invention relates to food raw materials made from soybeans and processed products thereof.

Soybeans are a food material with high nutritional value and excellent functional properties for food processing. However, soybeans have major problems in their processing and utilization processes that are difficult to solve. This is because soybean processing is always accompanied by unpleasant odors and tastes caused by the oxidation of soybean oil by the enzyme lipoxygenase in the seeds.

Lipoxygenase (EC1, 13, 11, 12) is an enzyme that adds molecular oxygen to unsaturated fatty acids and unsaturated fats having a cis, cis-1,4-pentadiene structure to generate hydroperoxides. It is known to exist widely in Among them, soybean seeds contain a particularly large amount (approximately 1% of the total protein in seeds), and this property of soybean flour has been used for a long time to decolorize wheat flour and improve the elasticity of bread dough.

However, this enzyme not only deteriorates the quality of soybean oil, but also produces compounds that cause unpleasant tastes such as grassy unpleasant odor and bitterness, resulting in major drawbacks that make it avoided as a food ingredient. There is. The compounds that cause these unpleasant odors are thought to be medium-chain aldehydes/alcohols, furans, and ketones that are produced by the decomposition of oxidation products (hydroperoxides) produced by this enzyme. Even more troubling, the aldehydes that contribute most to the grassy odor strongly bind to soybean protein, making it extremely difficult to completely remove these unpleasant odors.

Until now, in order to suppress the oxidation of soybean oil by lipoxygenase and the generation of unpleasant odor, the enzyme has been mainly inactivated by heat treatment. In addition, attempts have been made to remove the unpleasant odor produced by steaming, extraction with organic solvents, decomposition with aldehyde dehydrogenase, and infrared irradiation treatment. However, excessive heat treatment or treatment with organic solvents may cause denaturation of soybean protein, causing it to lose its functionality as a food ingredient, and mild treatment may not always completely deodorize or may be costly. The reality is that the problem has not yet been completely resolved.

As a result of conducting various studies to fundamentally solve the above-mentioned problems, the present inventor found that not all three types of soybean lipoxygenase known so far are responsible for the occurrence of green bean odor, but that these Two specific seaweed boxygenases are involved in the generation of green bean odor, and therefore two seaweeds are involved in the generation of green bean odor.

Patent application for the discovery that the odor of green beans can be completely eliminated by genetically deleting poxygenase at the same time (Sho 59-1)
No. 76732), and further discovered that when various foods were manufactured using this soybean, the flavor and texture of these foods were significantly different from conventional products, leading to the completion of the present invention.

That is, the present invention provides lipoxygenase L-1, L-2, and L-3 of the soybean.
-2 and L-3 genetically deleted at the same time (hereinafter referred to as
By using L-2/3 deleted soybeans) as a food material, we have created a soybean material that does not lose its functionality as a food material due to denaturation of soybean protein, and does not have the unpleasant odor and taste characteristic of soybeans. The purpose is to provide food raw materials and processed products thereof.

Hereinafter, specific examples of the present invention will be described.

"Example 1" (Manufacture of uncooked soymilk) 60 kg of L-2/3 deleted soybeans were dried to a moisture content of about 6%, then ground using a hammer mill, and 300 # of water was added to this for stirring extraction. , Separate the fine dust and make unheated soymilk 35
I got ON. The unheated soymilk thus obtained had no grassy odor characteristic of raw soymilk and had a pleasant aroma similar to banana juice.

By the way, when using regular soybeans, if the soybeans are crushed and left to stand, an oxidized odor will be generated significantly, and even if unheated soy milk is made using this, there will be an oxidized odor in addition to the green soybean odor.
It could not be used as a raw material for various foods. On the other hand, in the case of this example, the above problem did not occur at all.

"Example 2" (Manufacture of soy milk) 60 kg of L-2/3 deleted soybeans were soaked in water for a day and night, and
After adding 001 and grinding, the okara is separated, and then 60
It was heated at ℃ for 30 minutes to obtain 300A of raw soymilk. The soymilk thus obtained was extremely pleasant to drink, with no grassy odor, no tofu odor, and no boiled bean flavor.

By the way, when soy milk is produced using the conventional method, a strong grassy odor occurs when the soybeans are ground, but in the case of this example, such a grassy odor was not felt at all. . Furthermore, when analyzed by gas chromatography, we were able to confirm that the grassy odor components such as n-hexanal and n-hexanol were significantly reduced, and we were able to avoid the radical heat treatment used in conventional methods during production. The recovery rate of soybean protein exceeded 80%, probably due to the fact that it was not applied.

"Example 3" (Manufacture of soy milk-containing soba noodles) 3 kg of buckwheat flour and 7 kg of wheat flour were added to the raw soy milk 41 obtained in Example 1 or 2, and soba noodles were manufactured by a known method. The soba thus obtained had a strong texture and a good flavor without any oxidized soybean odor that is found in conventional soba noodles containing tofu.

"Example 4" (Manufacture of tofu) First, 60 kg of L-2/3 deleted soybeans were soaked in water for a day and night, then ground with water 3001. After heating at 100°C for about 5 minutes, the okara was separated. Then, 3001 soy milk was obtained. The soymilk obtained in this way not only had no tofu odor, but also had no astringent or harsh taste (it had an excellent flavor and was sufficient as drinking soymilk. Using this soymilk, a well-known method was When producing tofu, it was possible to obtain tofu that was free from tofu odor and had a sweet and rich flavor.

“Example 4” (Manufacture of lactic acid-fermented soymilk) Lactic acid bacteria (S
treptococcus 5ojaractis) was added and fermented at 40°C for 5 hours to obtain lactic acid-fermented soymilk. The lactic acid-fermented soymilk thus obtained was extremely flavorful without grassy or tofu odor.

"Example 5" (Bread production) Unheated soymilk obtained in Example 1 was slightly less than 60% (weight ratio,
(same below), flour 100, salt 1-2, yeast 3 little,
After kneading 6 parts of sugar, 6 parts of margarine if necessary, and 3 parts of skim milk powder, pre-blending was carried out for 4 to 5 hours, and bread was manufactured using a well-known method. It was possible to obtain flavorful bread with no odor or oxidation odor.

As explained above, the present invention makes it possible to obtain soy milk, soy milk processed products, etc. that do not have the unpleasant odor or unpleasant taste peculiar to soybeans by using L-2/3 deleted soybeans as a food material.
In addition, there is no need to subject soybeans to extreme heat treatment during processing, so there is no loss of functionality as a food material due to denaturation of soybean protein, and other applications of soybean-based food raw materials and processed products. It has many excellent features in that it can significantly expand the field of view.

Claims (1)

[Claims] Soy milk and soy milk processed products with good flavor and texture, characterized in that they are produced using soybeans genetically deficient in lipoxygenase L-2 and L-3.