JPS6269963A - Method for preventing development of grassy smell in soya milk product - Google Patents

Abstract

PURPOSE:To prevent the oxidation of soya milk and prevent the development of grassy smell in sealed soya milk product, by sealing a soya milk product in the presence of a reducing substance. CONSTITUTION:A soya milk product produced by conventional method is sealed in the presence of about 2-100mg of a reducing substance such as tocopherol, sodium hyposulfite, sodium ascorbate, etc., based on 100g of the soya milk.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for sterilizing and then sealing soy milk to prevent the occurrence of grassy odor that sometimes occurs.

Conventionally, soybean milk is typically produced by grinding soybeans in hot water, deactivating lipoxidase, which causes grassy odor, separating okara, and heat sterilizing the soybeans.

However, even after high-temperature heat sterilization up to 135°C, the enzymes are not completely deactivated, and the enzymes contained in soymilk oxidize components in the soymilk, producing a grassy odor in the soymilk and causing the soymilk to become quality may deteriorate.

When the present inventors conducted research to prevent the grassy odor felt after soymilk was sealed and packaged, they believed that if a reducing substance was present in the soymilk and the soybean milk was sealed, the odor would be caused by residual enzymes in the soymilk. They learned that it is possible to prevent the occurrence of a grassy odor in soymilk that is sealed, and that it is possible to prevent the occurrence of a grassy odor after the soybean is sealed.

The present invention is a method for preventing the generation of grassy odor in soybean milk products, which is characterized by allowing a reducing substance to be present in the soybean milk products when the soybean milk products are sealed.

The soymilk to be sterilized in the present invention can be produced by various methods, but the following method is an example of soybean milk production.

1. A method of heating soybeans to deactivate enzymes, grinding at high temperature while adding hot water, and filtering to obtain soy milk.

2. A method in which soybeans are crushed while pouring hot water, the resulting crushed slurry is maintained at a high temperature, and then crushed to separate okara to obtain soymilk.

In the present invention, a small amount of a reducing substance is added to the soybean milk obtained by separating the okara in this manner before it is sealed and packaged.

Reducing substances include tocopherol, sodium hyposulfite,
Examples include elinorbic acid, sodium nilinelupine, ascorbic acid, and sodium ascorbate, and these reducing substances may be used alone or in combination.

The amount of reducing substance added is 2 to 1 per 100g of soymilk.
]00mg is sufficient. In addition, when reducing properties are used in combination, 100 mg or more can be added to 100 g of soymilk.

Since soybean milk is generally sterilized before being sealed and packaged, it is preferable in the present invention to add a reducing substance before or after sterilization.

The sterilization method may be a direct heating method or an indirect heating method. However, sterilization by indirect heating is preferred because of its low running cost.

Generally, soy milk is seasoned with sugar, salt, etc. before sterilization, so at the same time two or more reducing substances are added.
It is preferable to add it at a ratio of 100mg/100g soymilk.

Soy milk with reducing substances added is sterilized using a heat sterilizer.

As heating sterilizers, tubular sterilizers, plate sterilizers, and steam injection sterilizers are effectively used. In a heating sterilizer, the temperature is 125-140℃.
Sterilization takes about 5 seconds.

In the present invention, if a reducing substance is not added before sterilization, a reducing substance is added after sterilization. In this case, it is preferable to sterilize the reducing substance as an aqueous solution and then add it to the sterilized soybean milk.

In the present invention, the presence of a reducing substance is required when soymilk is sealed and packaged.

In the present invention, if the reducing substance is present in the packaged and sealed soymilk, oxidation of the soymilk is prevented and generation of grassy odor is prevented.

Next, examples of the present invention will be shown.

Example 1 2.5 g of whole soybeans were heated in hot water at 100°C for 3 minutes, and then ground while pouring 0.1% sodium bicarbonate solution at 90°C.

A soybean grinding slurry was obtained.

The resulting slurry was decanted to separate the lees, yielding 1 g of soymilk with a total solid content of 9.5%.

To 11 kg of the obtained soymilk, 160 g of sugar, 10 g of salt, and 3.3 g of secondary sodium sulfite and 5 g of sodium ascorbic acid were simultaneously added. The obtained seasoned soymilk was heat sterilized at 135° C. for 4 seconds using a tubular sterilizer, and then sealed and packaged.

The resulting sealed package did not develop a grassy odor even after being stored at 35°C for 4 months.

Example 2 2.5 kg of whole soybeans were continuously fed into a crusher together with 100°C hot water and steam to continuously obtain crushed soybean slurry with a product temperature of 95°C.

The obtained soybean crush slurry was introduced into a holding tube, and the slurry product temperature was maintained at a high temperature of 95° C. for 300 seconds. The resulting slurry was milled and then 20
Separate the lees using a 0-mesh vibrating sieve to reduce the total solids content to 9.5.
%, 12 kg of soy milk with a pH of 7.0 was obtained.

To 12 kg of the obtained soymilk, 180 g of sugar, 12 g of salt, and 8 g of sodium ascorbic acid were added at the same time.

The obtained seasoned soymilk was sterilized by heat treatment at 135° C. for 2 seconds using a plate sterilizer, and then sealed and packaged.

Even when the obtained hermetically packaged soymilk was stored at 40° C. for 2 months, no grassy odor was observed.

Example 3 2.5 kg of whole soybeans were continuously charged with 100°C hot water and steam into a grinder to continuously obtain a soybean grinding slurry having a product temperature of 95°C.

The resulting slurry was passed through a 200-mesh vibrating sieve to separate the lees, resulting in 12k soy milk with a solid content of 9.5% and a pH of 7.0.
I got g.

180 g of sugar, 12 g of common salt, and 6 g of sodium hyposulfite were added to 12 kg of the obtained soymilk.

The obtained seasoned soymilk is sterilized using a direct heating VTIS sterilizer.
It was sterilized by heat treatment at 40°C for 2 seconds and sealed and packaged in a container.

Even when the obtained sealed packaged soymilk was stored at 30°C for 5 months, no grassy odor was observed.

Claims (1)

[Claims] 1. A method for preventing the generation of grassy odor in soy milk products, which is characterized by allowing a reducing substance to be present in the soy milk products when sealing the soy milk products.