JPS6128359A - Production of odorless soybean milk having sweetness - Google Patents
Production of odorless soybean milk having sweetnessInfo
- Publication number
- JPS6128359A JPS6128359A JP15064084A JP15064084A JPS6128359A JP S6128359 A JPS6128359 A JP S6128359A JP 15064084 A JP15064084 A JP 15064084A JP 15064084 A JP15064084 A JP 15064084A JP S6128359 A JPS6128359 A JP S6128359A
- Authority
- JP
- Japan
- Prior art keywords
- soybeans
- soybean milk
- starch
- water
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、豆乳の製造過程において、大豆特有の臭気を
除去するとともに適当な甘味を付与し、飲み易い豆乳の
製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soy milk that is easy to drink by removing the odor peculiar to soybeans and imparting an appropriate sweetness during the production process of soy milk.
豆乳は、一般に丸大豆剥皮大豆脱脂大豆などを浸漬水に
一夜浸漬した後、挽き水を注加して磨砕。Soy milk is generally made by soaking whole soybeans, peeled and defatted soybeans, etc. in soaking water overnight, then adding ground water and grinding.
し豆粥とするか、あるいは大豆粉に水を加えて豆粥とし
たものを加熱圧縮し、生成される粕を分離して得られる
ものである。この豆乳は、蛋白質を豊富に有する乳状物
として好適の飲料で昨今牛乳に代って利用されているが
、豆乳には、大豆を原料とするため独特の青臭による不
快臭があシ、未だ一般の需要に供することができず、特
に乳幼児には不向で、優れた健康食品であるにかかわら
ず、その普及に未だしの感があった。It can be obtained by making soybean porridge or by heating and compressing soybean flour by adding water to make bean porridge and separating the resulting lees. This soy milk is a suitable milky beverage rich in protein and has recently been used as an alternative to cow's milk. However, since soy milk is made from soybeans, it has a unique grassy odor and is still not commonly used. However, despite the fact that it is an excellent health food, it seems that it has not yet become widespread.
この豆乳臭は、元来大豆に由来するりポオキシダーゼな
る酵素が、大豆中の油に作用して酸化分解するものであ
ると考えられている。そとで前記豆乳臭を除去するため
、豆乳に少量のアルカリを加えてアルカリ性となし、こ
れに蒸気あるいは空気を通じて大豆臭を発散させるとか
、あるいは常法によって豆乳中の油を除いて水溶性の豆
乳液とした後、蒸気または空気を通じて大豆臭を発散さ
せるとか種々の方法が提案されている。後者の方法では
、一旦豆乳を無臭にしても数日の保存中に油の中から再
び臭気が発生し、この臭気の戻シのためになかなか臭気
の除去ができない欠点があ広これを改良した前者の方法
では、アルカリとして炭酸ソーダなどの化学物質を添加
物として使用するので、保健衛生上からすると決して好
ましいものではない。This soy milk odor is thought to be caused by an enzyme called lipoxidase, which originally originates from soybeans, acting on the oil in soybeans to oxidize and decompose it. In order to remove the soy milk odor, a small amount of alkali is added to the soy milk to make it alkaline, and then the soy odor is released through steam or air, or the oil in the soy milk is removed using a conventional method to make water-soluble Various methods have been proposed, such as making soybean milk liquid and then releasing the soybean odor through steam or air. In the latter method, even if the soy milk is made odorless, the odor will re-emerge from the oil during storage for several days, and this odor will return, making it difficult to remove the odor.This has been improved. In the former method, a chemical substance such as soda carbonate is used as an alkali additive, which is not at all preferable from a health and hygiene standpoint.
そこで、本発明にあっては、米麹や麦麹などの酵素が前
記リポオキシダーゼの大豆油に対する作用を制限する機
能をもっているとともに、これらの酵素は澱粉を糖化す
る機能をもっている点に着目して、豆乳の無臭化を行う
とともに、甘味を付与し、無臭甘味ある豆乳を提供し、
一般人は勿論乳幼児にも飲み易い健゛康食品としての豆
乳の開発に成功した。Therefore, the present invention focuses on the fact that enzymes such as rice malt and barley malt have the function of limiting the action of lipoxidase on soybean oil, and these enzymes also have the function of saccharifying starch. , to make soymilk odorless and add sweetness to provide odorless and sweet soymilk,
We succeeded in developing soy milk as a healthy food that is easy to drink not only for the general public but also for infants.
以下本発明を実施例につき設問する。The following questions will be asked regarding examples of the present invention.
先ず丸大豆剥皮大豆脱脂大豆等の原料大豆を例えば30
0Iを水洗して浮遊物や異物を除去し、−夜水に浸漬し
て膨潤させる。次いで剥皮し注水しながらミキサーで磨
砕して微粒子化し、大豆の蛋白質を溶出させる。この豆
乳を200m11.!:b、どれに澱粉を約7.59(
原料大豆の約25−位)を添加してよく攪拌し、5〜1
5分間位煮沸し澱粉を糊状化するとともに豆乳の殺菌を
行う。その結果保存性が高くなる。First, raw soybeans such as whole soybeans, peeled soybeans, and defatted soybeans are
0I is washed with water to remove floating matter and foreign matter, and - immersed in night water to swell. Next, the soybean is peeled and ground with a mixer while pouring water into fine particles, and the soybean protein is eluted. Pour this soy milk into 200ml11. ! :b, starch to about 7.59 (
Add soybean raw material (approximately 25-position) and stir well.
Boil for about 5 minutes to turn the starch into a paste and sterilize the soy milk. As a result, storage stability is improved.
この豆乳液は、煮沸後攪拌しながら冷却し約50℃の温
度に達したならば、米麹を適量例えば5〜10.9を添
加しさらに攪拌し、同温度に約2時間位保持し、米麹の
酵素の作用によシ澱粉を糖化して甘味を生成するととも
に大豆臭を消失させるようにする。After boiling, this soybean milk liquid is cooled while stirring, and when it reaches a temperature of about 50°C, an appropriate amount of rice malt, for example, 5 to 10.9° C. is added, further stirred, and kept at the same temperature for about 2 hours. The action of enzymes in rice malt saccharifies rice starch to produce sweetness and eliminate soybean odor.
このようにして得られた豆乳はかすかに甘味のある臭が
認められ、これを飲んでみると十分甘味があり、大豆特
有の青臭は全く認められなかった。The soymilk thus obtained had a faintly sweet odor, and when I drank it, it was sufficiently sweet, with no grassy odor characteristic of soybeans.
上記実験において、澱粉を添加攪拌するとき、少量の米
麹を捨て麹として添加すると澱粉の糊化が促進され甘味
が増加することがわかった。In the above experiment, it was found that when starch is added and stirred, adding a small amount of rice malt as a waste malt promotes gelatinization of starch and increases sweetness.
前記実施例で使用した澱粉はコストの点から馬鈴署製の
ものを使用したが、米麦による穀類例えば米のこな等で
も代用できる。Although the starch used in the above examples was made by Masurin Co., Ltd. from the point of view of cost, it may also be substituted with grains such as rice and wheat.
前記実施例では、初めに澱粉を添加して煮沸攪拌し50
℃の温度になったとき米麹の適量を加へて攪拌を行った
が、澱粉、7.59と捨て麹として米麹約2gを共に豆
乳に添加投入し、よく攪拌混合して煮沸し澱粉を糊状化
するようにしてもよい。In the above example, starch was first added and boiled and stirred for 50 minutes.
When the temperature reached ℃, an appropriate amount of rice koji was added and stirred. Starch, 7.59g, and about 2g of rice koji as waste koji were added to soymilk, stirred and mixed well, and boiled to remove starch. It may also be made into a paste.
現在市販されている健康食品としての豆乳は、改善され
て大豆特有の臭味をもっていないが、これを飲用するも
全く無味であシ、続けて飲用を欲しなくなる。そこで糖
分を添加したシビタミンを加えた調整豆乳が提供されて
いるが、コストが上昇する等の点から決して好ましくな
い。本願発明にあっては、米麹力どの酵素の作用によっ
て豆乳の無臭化を図るとともに澱粉の糖化を行い、得ら
れる豆乳を無臭甘味ある飲料として提供することができ
る。Soybean milk, which is currently available on the market as a health food, has been improved and does not have the odor and taste peculiar to soybeans, but when people drink it, it is completely tasteless and they no longer want to drink it. Therefore, modified soybean milk with added sugar and sivitamin has been provided, but this is not preferable because it increases cost. In the present invention, soymilk is made odorless by the action of rice malt enzymes, starch is saccharified, and the resulting soymilk can be provided as an odorless and sweet beverage.
Claims (1)
し注水しながら磨砕して微粒子化し、大豆蛋白質を溶出
して豆乳を作り、該豆乳の適量に小量の澱粉を添加攪拌
し、約5〜15分間位煮沸し澱粉の糊状化を図り、これ
を冷却して約50℃の温度に達したとき、米麹を小量添
加してよく攪拌し、前記温度に約2時間位保持し、米麹
の作用によって澱粉を糖化して甘味を生成するとともに
大豆特有の臭気を除去するようにした無臭甘味のある豆
乳の製造方法。Raw soybeans are washed with water and soaked in water overnight to swell, then peeled and ground while pouring water to form fine particles.Soybean proteins are eluted to make soymilk, and a small amount of starch is added to an appropriate amount of the soymilk and stirred. The starch is then boiled for about 5 to 15 minutes to make the starch paste, and when it is cooled to a temperature of about 50°C, a small amount of rice malt is added and stirred well. A method for producing odorless and sweet soybean milk, which is maintained for a certain period of time, saccharifies starch through the action of rice malt to produce sweetness, and removes the odor peculiar to soybeans.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP15064084A JPS6128359A (en) | 1984-07-20 | 1984-07-20 | Production of odorless soybean milk having sweetness |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP15064084A JPS6128359A (en) | 1984-07-20 | 1984-07-20 | Production of odorless soybean milk having sweetness |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6128359A true JPS6128359A (en) | 1986-02-08 |
Family
ID=15501266
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP15064084A Pending JPS6128359A (en) | 1984-07-20 | 1984-07-20 | Production of odorless soybean milk having sweetness |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6128359A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100424840B1 (en) * | 2002-02-23 | 2004-03-27 | 임춘영 | Method of manufactoring soybean for tea and soybean teabag |
JP2007282529A (en) * | 2006-04-13 | 2007-11-01 | Kamiya Jozo Shokuhin Kk | Method for producing bean jam |
-
1984
- 1984-07-20 JP JP15064084A patent/JPS6128359A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100424840B1 (en) * | 2002-02-23 | 2004-03-27 | 임춘영 | Method of manufactoring soybean for tea and soybean teabag |
JP2007282529A (en) * | 2006-04-13 | 2007-11-01 | Kamiya Jozo Shokuhin Kk | Method for producing bean jam |
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