JPS6132942B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a beverage consisting of soy milk and vegetable juice.

More specifically, the present invention relates to a method for producing a stabilized beverage consisting of soy milk and vegetable juice.

In general, as people's lives become more affluent, the amount of animal food they consume increases, and as a result, various adult diseases increase, and more and more people complain of obesity, palpitations, and shortness of breath.

In order to improve this situation, it is necessary to consume a lot of plant foods such as vegetables, but there is considerable resistance to simply eating vegetables, and now mixed vegetable juices are being drunk. There are only a few.

However, although mixed vegetable juices, which mainly consist of tomato juices, have become much easier to drink, they still have a residual vegetable odor and have not yet reached the point where they are preferred for drinking.

The present inventors researched how to ingest plant foods such as vegetables in order to restore nutritional balance, and found that vegetable juice mixes well with soy milk and makes an excellent beverage.

The present invention is a method of mixing soy milk and vegetable juice. If the mixture is passed through a homogenizer, it will remain uniform for about a day without forming a precipitate, resulting in an extremely drinkable vegetable juice.

However, the vegetable juice of the present invention is in a state where proteins in soymilk and tannins in vegetables are likely to combine and precipitate, so it is difficult to make a product with long shelf life.

In order to develop a beverage consisting of soy milk and vegetable juice that has a long shelf life, the present inventors
Various types of emulsifiers and O/W type emulsifiers, gelling stabilizers such as carrageenan and natural gum, salts such as polyphosphates, sugars such as sorbitol and sugar, and various other additives are added and mixed and the amounts added are controlled. I have been considering making a prototype, but I have not been able to get any good results.

As described above, there are many technical difficulties in commercializing a beverage made from soy milk and vegetable juice, and perhaps for these reasons, it has never been seen as a commercial product.

However, the inventors of the present invention conducted further trial manufacturing studies, found two solutions described below, and completed the present invention.

One of them is a method using sodium caseinate, which is a processed product of milk protein. Milk protein contains approximately 80% casein, which is a phosphoprotein. In milk, casein forms micelles while interacting with calcium ions normally contained in milk, and is stably dispersed in the solution. There is. Sodium caseinate is separated and purified from milk protein.

In the present invention, a small amount of sodium caseinate is added to the mixture of soy milk and vegetable juice, for example, 0.05 to 0.5
%, it is stable without forming a precipitate.

The present inventors investigated the effects of casein, casein, and sodium caseinate, and found that casein had no effect, but sodium caseinate had an effect.

In addition to this 0.05-0.5% of sodium caseinate, 0.05-0.3% of polyphosphate is used in combination, and these are added to vegetable juice at a boiling water temperature of 50℃ or higher, preferably 60-60℃.
Stability was further increased by mixing with soy milk while maintaining at 70°C. The resulting beverage made from vegetable juice and soy milk has approximately the same viscosity as milk,
Even when stored at 8-10°C for one month, the liquid was stable, no obvious changes in flavor or color were observed, and it was delicious and very easy to drink.

Another method is to use slow-acting pectin. Pectin includes quick-acting pectin (Quick Starter: QS) that easily reacts and aggregates with divalent or higher metal ions such as calcium, magnesium, and iron.
and slow-acting pectin (Slow,
Starter: SS). In the present invention, SS pectin was found to be more effective, whereas QS pectin was observed to easily aggregate during heating, even when added in a very small amount while sufficiently cooling.

SS pectin has a clear effect when added in an amount of 0.1% or more, but adding more than 0.5% is not preferred because it increases viscosity and gradually becomes jelly-like during storage.

SS pectin is dispersed in a small amount of water in advance in an amount of 0.1 to 0.5% of the total, dissolved by heating at 80°C or higher for 5 to 10 minutes, and immediately cooled to 5 to 10°C. Add this to soy milk or vegetable juice cooled to 5-10°C, mix well, add 0.05-0.3% polyphosphate, combine soy milk and vegetable juice, and mix well. In this way, it will not aggregate or become jelly even during high temperature heat sterilization treatment or long-term storage.
The same high stability and shelf life as when using sodium caseinate was obtained. When SS pectin was used, the effect was greatly increased by using polyphosphate in combination.

The key to making the product is to add it while heating when using sodium caseinate, and while cooling when using SS pectin, and mix well. Therefore, in the former case, the heating time of the vegetable juices is longer than in the latter case, which causes the flavor and texture of the raw vegetables to evaporate, and some vitamins to be destroyed.
The flavor becomes soup-like, and even if you use carrots, which are picky eaters, for example, you will hardly notice any unpleasant taste, so it is suitable for such purposes. In the case of SS pectin, the heating time is short, so there is no need to lose much of the flavor and vitamins of raw vegetables.For example, it is suitable for producing soy milk drinks using vegetable juices that tend to lose their aroma, such as celery. Are suitable.

Regarding the mixing ratio of vegetable juice and soy milk in the present invention, they can be mixed at any ratio except around PH4 to 5, which is the isoelectric point of soybean protein and sodium caseinate. However, if the percentage of vegetable juice increases, it generally becomes more addictive and difficult to drink, so it is better to limit the amount added to around 5-50%.

The proportion of milk to be used is either the whole amount or 50% to 5%, and it is not necessary to use it at all.

The vegetable juice used in the present invention may be juiced from a raw state, but it disqualifies enzymes such as ascorbinase and destroys vitamin C.
In order to suppress discoloration, generation of grassy odor, and remove bitterness, it is easier to obtain drinkable juice by exposing the juice to hot water at 70 to 80 degrees Celsius (blanching) for a short period of time (blanching) and then squeezing the juice.

Next, soymilk is one that has been deodorized and has no soy odor or contains soybeans, one that has been forcibly dispersed into ultrafine particles without removing the okara content, and one that has a low solid content concentration of 2 to 3%. Either a high concentration of 11 to 12% or one emulsified with oil or fat can be used.

Thus, in the present invention, a vegetable juice beverage that is extremely easy to drink is obtained.

Next, Examples of the present invention will be shown, in which all parts used in the text indicate parts by weight.

Example 1 Soy milk drink containing carrot juice: 20 parts of carrot juice (75°C, 5 minutes of blanching, then juice) was first mixed with W/O while keeping the temperature at 65°C.
Add 0.1 part of emulsifier sucrose fatty acid ester to emulsify and disperse oil-soluble components such as carotene to stabilize the liquid state of carrot juice itself, then add 0.2 part of sodium caseinate, polyphosphate, and metaphosphate. , 0.2 part of a polyphosphate formulation consisting of pyrophosphoric acid was added. Next, so-called odorless soy milk, which does not have a soybean odor, was added to give a final protein concentration of 2.5%, making the total to 100 parts. for seasoning
0.2 parts of salt was added. The pH was set to 6.5, and the mixture was uniformly mixed and emulsified using a homogenizer.

The resulting soymilk beverage containing carrot juice has a viscosity almost the same as milk, can withstand high-temperature sterilization, and is stable with no obvious changes in liquid form, flavor, or color even when stored at 8 to 10°C for one month. excellent,
The beverage was very easy to drink, enjoying the deliciousness and flavor of carrots, and was nutritionally superior.

In addition to carrots, onion juice (75℃,
A soup-like beverage was made by adding 2 parts of celery juice (blanched for 1 minute), 2 parts of celery juice (blanched for 2 minutes at 75°C), and spices.

In addition, odorless soy milk is made by boiling raw whole soybeans in boiling water containing 1% baking soda for 3 minutes, then boiling them in 80℃ hot water (baking soda
It was obtained by grinding while adding 0.1% (containing 0.1%) and filtering through a 300 mesh sieve.

Example 2 Soybean milk beverage containing celery juice: In Example 1, 20 parts of celery juice was used instead of carrot juice, and the resulting beverage was refreshing and refreshing.

Example 3 Soy milk drink containing spinach juice: Sodium caseinate, polyphosphate preparation, and salt were added to 10 parts of spinach juice (75°C, 1 minute blunting) while maintaining the temperature at 65°C. 2 parts, and odorless soy milk was added to make the total protein concentration 2.5% to make the total 100 parts. The pH was set to 6.5 to make a homogeneous solution.

Adding more spinach juice will not make the liquid worse, but it will increase the grassy smell common to green vegetable juices, making it difficult to drink.

In addition, various vegetable juices such as cabbage, komatsuna, green pepper, and beet can be added to soy milk. The amount of these added is preferably about 10% at most. In all cases, the liquid state was excellent in stability, as was the case with carrots, celery, and spinach.

Examples 4 to 6 In Examples 1 to 3, 0.4 part of slow-acting pectin (SS pectin) was used instead of sodium caseinate. SS pectin is added to a small amount of water in advance at 80℃.
After heating and dissolving for 7 minutes, the mixture was sufficiently cooled to 5 to 10°C, added to odorless soymilk cooled to the same temperature, and mixed well. 0.2 part of the talinate preparation, vegetable juice, seasonings, etc. were combined and mixed homogeneously.

In both cases, drinks with good stability were obtained.

Claims (1)

[Scope of Claims] 1. A method for producing a soy milk beverage containing vegetable juice, which comprises mixing soy milk and vegetable juice, and further adding sodium caseinate and/or slow-acting pectin as a stabilizer. 2. The method according to claim 1, wherein a polyphosphate is further added as a stabilizer.