JPS6128359A - Production of odorless soybean milk having sweetness - Google Patents

Abstract

PURPOSE:To obtain the titled easily drinkable soybean milk, by adding starch to soybean milk prepared from soybeans as a raw material, stirring the resultant mixture, boiling the mixture, cooling the boiled mixture, adding rice KOJI thereto under specific conditions, and stirring the resultant mixture to eliminate the offensive smell peculiar to the soybeans and impart sweetness thereto at the same time. CONSTITUTION:Raw material soybeans are washed with water to remove suspended materials and foreign materials, and the washed soybeans are dipped in water overnight and swelled. The soybeans are skinned, and ground in a mixer, etc. while pouring water thereto, and finely ground to elute soybean protein and form soybean milk. A small amount of starch is then added to an adequate amount of the soybean milk, and the resultant mixture is stirred and boiled for about 5-15min to gelatinize the starch and sterilize the soybean milk. The soybean milk liquid is then cooled, and a small amount of rice KOJI is added thereto when the liquid reaches about 50 deg.C. The resultant mixture is then fully stirred and kept at the above-mentioned temperature for about 2hr to saccharify the starch and produce sweetness. Thus, the aimed soybean milk free of the offensive smell peculiar to the soybeans is obtained.

Description

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.

Soy milk is generally made by soaking whole soybeans, peeled and defatted soybeans, etc. in soaking water overnight, then adding ground water and grinding.

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.

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.

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.

The following questions will be asked regarding examples of the present invention.

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.

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.

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.

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.

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.

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.

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)

[Claims] 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.