JPS6125458A - Preparation of calcium-enriched soybean milk - Google Patents

Abstract

PURPOSE:To prepare the titled soybean milk having improved mineral balance free from astringency and an astringent taste, by neutralizing soybean milk or a soybean protein drink with a saccharide lime salt at a low temperature. CONSTITUTION:Soybean milk or a soybean protein drink is blended with 100- 110mg% (calculated as Ca) saccharide lime salt [e.g., complex of glucose or xylose and Ca(OH)2], and mixed with an organic acid (e.g., malic acid) with vigorous stirring, and adjusted to 7.0+ or -0.4pH.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention relates to a method for completely fortifying soy milk or soy protein beverages with calcium to improve their nutritional value and mineral balance without completely losing commercial value. be.

(Prior Art) Conventional research on soymilk and related soymilk beverages has mainly focused on eliminating soybean odor, masking, and richness.
No research has been conducted on the nutritional value, especially on the ξneral balance. When compared to whole milk such as soy milk, the nutritional disadvantage is that it has a low mineral balance, especially the much needed calcium and iron content.

Soybean milk has traditionally been fortified with calcium, and salts such as calcium lactate, calcium carbonate, or reduced calcium have been used as calcium sources. Furthermore, Japanese Patent Publication No. 37-15273 discloses a method in which all calcium chloride is used, and JP-A-53-133669 discloses a method in which calcium hydroxide is used and neutralized with a mineral acid or an organic acid.

(Problem to be solved by this invention) However,
Organic acid salts of calcium such as calcium lactate, various phosphates, calcium chloride, etc. dissociate in solution to become ionic calcium, and in the neutral to alkaline range, the negative acids of the amino acids that make up proteins It forms an ionic bond with the charged carboxyl group or phosphate group, reducing the net charge number of the protein, which makes the protein as a colloid molecule unstable, causing coagulation and sedimentation during heating during sterilization.

On the other hand, calcium carbonate and sulfuric acid have low solubility, so if they are added in large amounts, they may form precipitates, partially dissolve, react with proteins, and generate all gas, or gel and coagulate into a tofu-like shape. In other words, about ~/di, at most 50
m9/dl has been considered the limit.

(Means and effects by which this invention solved the problems) The inventors conducted intensive research to obtain calcium salts that would not deteriorate the quality even when a large amount of calcium was added to soybean milk, etc., and surprisingly, they succeeded. Although the calcium salts of V are strongly alkaline, they have a mild effect on soybean milk, etc., and do not cause the above-mentioned drawbacks.It was discovered that saccharide lime salts were added to soymilk or soybean protein drinks at low temperatures to neutralize them. The problem was solved by

What is the saccharide lime salt that can be used in this invention [Journal of the Chemical Society of Japan J
Complexes of glucose or xylose with Ca(01()z) as described in P2287-2292 of 1972, or "8ol utilities of Inorganan
ic andA4etal Organic Comp
ound J (1), Von No5Irand C
It is a complex with sucrose, as described in J. O., 1958, p. 639), or a complex with raffinose, canopling sugar, etc. Among these, a complex of sucrose that does not turn brown on an alkaline side is preferable, and the complex is a complex of sucrose &! ! Powdered CaO or Ca(OH)2 while stirring the solution vigorously.
Total addition or sucrose and Ca(OH)2 or CaO
It is obtained by pouring the powder mixture into water. Depending on the amount of lime added and reaction conditions, sucrose 1 lime, sucrose 2 lime, sucrose 3 lime
Lime can be obtained, but sucrose-3 lime is poorly soluble, so
In this invention, solutions of soluble sucrose 1 lime and sucrose 2 lime are commonly used.

The soy milk etc. used in this invention are soy milk or soy protein drinks made from dehulled soybeans, defatted soybeans, isolated proteins, etc., and are usually prepared so that the fat content in the final product is 1 to 8%. Furthermore, carbohydrates are added to improve the flavor and adjust the solid content, and then pre-emulsification and homogenization are used.

To mix soybean milk, etc. and saccharide lime salt, a solution of saccharide lime salt is gradually added to the soybean milk, etc. at a low temperature while vigorously stirring the mixture. At this time,
The pH of soy milk varies depending on the type of sugar lime salt added, but in the case of sucrose/1 lime salt, if more than 50 η- is added as calcium, the pH will rise to 12 or more, and if left for a long time, vitamins will be destroyed, amino acids will be decomposed, etc. Since undesirable reactions such as the production of lysinoalanine proceed, it is necessary to neutralize it immediately after addition. The amount added should be equivalent to the amount of calcium in milk, preferably 100 to 110rn9%.

For neutralization, both organic acids and mineral acids can be used, but organic acids such as quenched acid, malic acid, and lactic acid are preferred from the viewpoint of gIL Kaede squid ion-sequestering properties and flavor. Is soy milk neutralizing? The acid solution is gradually added while stirring vigorously until the pH reaches about 7.0±04. Neutralization decomposes saccharide lime salt into sugar and calcium salts, but this reaction is extremely complex; first, saccharide lime salt takes up acid, and when acid is added, these combine to form a colloid. It is thought that it will eventually become sugar and calcium salts, and various intermediate products are thought to be mixed in the soymilk after neutralization, so soybean milk proteins should be coagulated and precipitated using conventionally known calcium salts and hydroxides. It is presumed that a large amount of total calcium can be contained with little effect.

In this invention, it may be used in combination with conventionally used calcium salts, and in addition, salt, magnesium chloride, magnesium chloride,
Salts such as iron birophosphate and potassium carbonate are added to reduce the amount of C in soymilk.
a/P ratio of 1°2 to 1.5 K/Na ratio of 25 to 4
The trick is to adjust it so that it becomes 0 and improve the prize value.

Table 1 shows the salt composition of the calcium-fortified soymilk obtained in Example 2. However, the numbers in the table are soy milk 10
It is 9 per 0f.

Chapter 1 Table (Example) Next, all embodiments of the present invention will be explained.

Example 1 Raw soy milk is 1,000 kg of dehulled soybeans f93-95℃
The mixture was gradually fed into a grinder (manufactured by Kaseiku Corporation) with hot water &0001 and ground while blowing live steam from the supply port, and at the same time, a sodium bicarbonate solution was added dropwise little by little to adjust the pH to 66-7.2. After the grinding, it was further supplied to a no-nmar mill (manufactured by Seiken Co., Ltd.) and ground while fully replenishing live steam. The mixture was then supplied to a two-stage homogenizer (manufactured by Sanwa Kikai Co., Ltd.), and homogenized at a first stage of 450 kg and a second stage of 100 ky/me 2. The homogenized crushed liquid is separated in a decanter (manufactured by Sharpless, horizontal cylindrical continuous centrifuge), and raw material soymilk & 01 OKY and Okara 105 are separated.
Obtained 0 kg. This raw soy milk contains 385 grams of protein and 880% total solids, and 62 kl of corn oil per 4000 kg of this raw soy milk? , +7 to maltose starch syrup 139. Add 50kgff1 of the decomposed product of the mother powder, pre-emulsify it, and add 0.7% and 9% of magnesium chloride to this. Salt 4.35kl Water 39.5
kg, and homogenized again using the homogenizer similar to the above, and cooled to 5°C.

On the other hand, for sucrose lime salt, mix 37.7 kg of sucrose, 8.15 kg of powdered calcium hydroxide, and 9', and add this mixture to 10 kg of water.
4kl? It was prepared by pouring it into the tank while stirring vigorously.

Next, the sucrose lime salt bath solution was gradually added to the raw soymilk at 5°C, and after the addition was completed, citric acid [3! 20.9 kg,
Sodium citrate 4.0kL Charcoal s, I
After adding Ky dissolved in water and stirring well,
2.78 kg of sodium metaphosphate, 1.55 kg of dispersion of iron birophosphate (42% liquid containing iron) were added, and finally, 5% citric acid solution was added to approximately 30°C, pH 1.
It was adjusted to 6g.

Is the soy milk prepared above calcium 'fr104m? This calcium-enriched soymilk was dentifilized for 30 seconds at 140°C, and all 60 subjects were tested. C) Three samples of soymilk (calcium 55m9%) fortified with calcium lactate and carbonized calcium were tested for palatability using Scheffe's paired comparison method. As a result, no significant difference was observed between each sample.

Furthermore, no lysinoalanine was detected due to the addition of alkali.

In addition, all samples were prepared by replacing the reinforcement with sucrose lime salt with 247 my/10 owl of calcium lactate in the conventional method, and both were subjected to a storage test at 10° C. for 2 months, and the results are shown in Table 2.

Table 2 However, the precipitate is the value obtained when centrifuged for 10 minutes at 3.00 Orpm, and the Ca value is the value in the supernatant.

As is clear from Table 2, although the method of the present invention contained a large amount of carunium gold, the amount of precipitate was smaller than that of the conventional method, and there was no difference in whiteness or flavor.

Example 2 Raw soy milk was prepared in the same manner as in Example 1. Raw material soy milk 400
0kl? For that, 62 kg of corn oil, 1 maltose syrup
39kL starch decomposition product 50kg? In addition, pre-emulsification,
In this, calcium carbonate 1.25kL magnesium chloride 0
9 was dispersed in water and added to 7 kg of common salt 4.35, homogenized using a homogenizer, and then cooled to 5°C.

On the other hand, sucrose lime salt has 30 parts of sucrose and 9 parts of calcium hydroxide.
Mix 5 and 9' in powder form, and add this mixture to 88 and 5 of water.
125 kg of sucrose lime salt solution was prepared.

The above sucrose lime salt solution was added to the above soy milk cooled to 5°C with stirring, and then added to milk pocalcium 3.0.9. Citric 1117kg, sodium citrate 3.615 to 9
．． Dissolve 7.29 kg of potassium carbonate in water and add 2.5 kl of sodium metaphosphate. and a dispersion of iron birophosphate tssky (42% iron content liquid) was added,
Add 30 kSJ of citric acid solution to the top bale to adjust the pH.
Adjusted to e, s. After adjustment, V↑Is phase loss machine (ALF
A-LAVAL) was sterilized at 140°C for 30 seconds, then cooled to 5°C and filled aseptically.

The salt composition of the obtained calcium-enriched soymilk was as shown in Table 1 above, and the flavor and color were good, and no precipitate was observed even after storage at 10° C. for 3 months.

(Effect of development) This invention allows calcium to be contained in whole soybean milk by adding saccharide lime salt, and there is no flavor problem such as astringency or astringency due to the addition of saccharide, and there is no problem in soybean milk. It does not solidify or form a precipitate even if stored for a long period of time. Is this effect due to conventional organic or inorganic carunium salts? This is significantly different from the case of adding and reinforcing.

No matter how alkaline the sugar lime salt is, no lysinoalanine is produced in soy milk. Furthermore, it can be fully enriched with iron salts and other minerals, which has the effect of improving nutritional value.

Patent applicant: Meiji Dairies Co., Ltd. Wa 0

Claims (4)

[Claims] (1) A method for producing calcium-enriched soymilk, etc., which comprises adding saccharide lime salt to soymilk or soybean protein drink at low temperature to neutralize it. (2) The method for producing calcium-enriched soymilk etc. according to claim 1, wherein the saccharide lime salt is sucrose 1 lime, sucrose 2 lime, or a mixture thereof. (3) The method for producing calcium-enriched soymilk etc. according to claim 1, wherein the neutralization is carried out with an organic acid such as citric acid. (4) In addition to calcium enrichment, Ca/P is 1.2 to 1
．． 5. The method for producing calcium-enriched soymilk, etc. according to claim 1, which comprises adjusting the K/Na to be 2.5 to 4.0.