KR20090075817A - Method for producing soymilk - Google Patents

Abstract

It is intended to provide a method for producing soymilk capable of increasing gamma-aminobutyric acid in the soymilk and also preventing an increase in the number of bacteria so as to fall within an acceptable range in food hygiene. This method for producing soymilk includes a liquefying step (A) in which a mixed liquid of ground soybeans and water or a solution obtained by removing water-insoluble components from the mixed liquid is obtained; a low-temperature maintaining step (B1) in which the mixed liquid or the solution is maintained in a range that satisfies the following conditions: Y1 <= 24000X-2.7 and X = 4 to 15°C in the case where the horizontal axis represents a maintained temperature X (°C) and the vertical axis represents a retention time Y1 (hr); and an enzyme inactivation treatment step (C). It is preferred to set a predetermined low-temperature pasteurization step (D) concurrently with the liquefying step or between the liquefying step and the low-temperature maintaining step, and it is more preferred to set a predetermined high-temperature maintaining step (E) between the liquefying step and the low-temperature maintaining step and before the low-temperature pasteurization step.

Description

Manufacturing method of soy milk {METHOD FOR PRODUCING SOYMILK}

The present invention relates to a method for producing soymilk which can increase the gamma -aminobutyric acid (GABA) in soymilk and at the same time suppress the increase in the number of bacteria within an acceptable range for food hygiene.

Γ-aminobutyrate, a component of soymilk, is a physiologically active amino acid that acts as a neurotransmitter in the brain, etc. of vertebrates. Recently, the effects of γ-aminobutyrate on health have been noted. In other words, γ-aminobutyric acid has various effects such as suppressing blood pressure increase, promoting brain metabolism, improving symptom of cerebrovascular disorder, improving symptom accompanying head trauma, improving muscular dystrophy, improving diabetes, etc. It has been confirmed that it has an effect, and there is no problem in safety even when ingested from food.

For this reason, measures to ingest more gamma -aminobutyric acid from soymilk are examined. For example, Patent Document 1 below discloses a high content of γ-aminobutyric acid, which includes a holding step of holding soybean immersed in water and crushed soybean at 20 to 60 ° C. for 2 to 12 hours in the presence of protease. A method for producing soymilk is disclosed. By this holding step, γ-aminobutyric acid is produced efficiently. Here, γ-aminobutyric acid is produced by glutamic acid decarboxylase (GAD) acting on glutamic acid (Glu), which is a kind of amino acid, to desorb the α-carboxyl group of glutamic acid.

Patent Document 1: Japanese Patent Application Laid-Open No. 2002-45138

(Initiation of invention)

(Tasks to be solved by the invention)

In the manufacturing method of the soymilk of patent document 1, the process of maintaining high temperature comparatively high temperature and short time 20-60 degreeC and 2 to 12 hours is performed. It is generally considered to select a reaction temperature, reaction time, pH, etc. suitable for the enzyme GAD in a reaction system having a sufficient substrate when the product is to be increased by an enzymatic reaction.

However, in the case of the industrial mass production of soy milk containing a lot of protein, etc., with the increase of the amount of gamma -aminobutyric acid as mentioned above, the conservability of soy milk itself, ie, a restriction from a microbiological point of view, is also essential. That is, it can be mass-produced while increasing the γ-aminobutyric acid in soy milk while suppressing the increase in the number of bacteria within the acceptable range for food hygiene, and can provide safe soymilk from microorganisms on an industrial scale.

From this viewpoint, the microbial hygiene of the soymilk itself obtained in the manufacturing method of patent document 1 is not considered at all. That is, under the high temperature and short time holding conditions of 20-60 degreeC and 2 to 12 hours, the microbe count in soymilk increases remarkably. For this reason, increasing the holding time within the above range will cause the soy milk to rot and become a non-distributable product. In addition, in order to suppress the number of bacteria, reducing the holding time within the above range does not increase the required γ-aminobutyric acid. As described above, the approach of maintaining high temperature and short time as in Patent Document 1 cannot manage microorganisms that can endure the actual distribution, or can only obtain soymilk with insufficient increase in γ-aminobutyric acid due to microbial restriction. There was this.

In view of the above problems, it is an object of the present invention to provide a method for producing soymilk that contains a certain amount of γ-aminobutyric acid as a nutritional value, and further suppresses the increase in the number of bacteria within an acceptable range for food hygiene. .

(Means to solve the task)

MEANS TO SOLVE THE PROBLEM As a result of earnestly researching in order to solve the said subject, it is possible to suppress the increase in the number of bacteria by adopting the low / long time holding conditions that are completely opposite to the high temperature / short time holding conditions such as Patent Document 1. In addition, it was newly discovered that the amount of γ-aminobutyric acid can be significantly increased. As a result, the inventors have found that the amount of gamma -aminobutyric acid can be increased more than that in Patent Document 1 while maintaining a range of bacteria that can be tolerated in food hygiene.

More specifically, the present invention provides the following.

(1) liquefaction process (A) which makes the mixed liquid of soybean grind | pulverine and water, or the solution which removed the water-insoluble component from this mixed liquid,

When the horizontal axis is set as the holding temperature (X) (° C) and the vertical axis is set as the holding time (Y) (hr),

Y ≤ 24000 × X ^-2.7 while X is ^4-15 ℃

Low temperature maintenance step (B ₁ ) for maintaining the mixed solution or the solution in a range satisfying the conditions of,

Enzyme Inactivation Process (C)

Soymilk production method comprising a.

According to the present invention, in the reaction for converting glutamic acid in soy milk to γ-aminobutyric acid by the enzyme GAD, it is produced by reacting for a short time (for example within 3 hours) at a temperature suitable for GAD (for example, 20 to 30 ° C). For a long time (e.g., 4 to 15 ° C) for a long time (for example, at least 15 hours at 15 ° C, at least 9 hours at 10 ° C, and at least 16 hours at 5 ° C) than the amount of gamma -aminobutyric acid The amount of γ-aminobutyric acid produced by the reaction was found to be higher.

The increase in the amount of gamma -aminobutyric acid by such low temperature / long term maintenance, especially at 10 degrees C or less, was not unexpected. In addition, the present invention is characterized by discovering that by applying this finding to the low temperature holding step (B ₁ ), it is possible to produce soymilk which is suitable for food hygiene and has increased γ-aminobutyric acid amount.

Here, in the low temperature holding step (B ₁ ), Y ≤ 24000 X ^-2.7 and X is 4 to 15 ° C., the rot odor does not occur in the examples described later, X axis is the temperature, Y axis is the holding time The graph is obtained by drawing an approximate curve. Details will be described later in the Examples.

(2) liquefaction process (A) which makes the mixed liquid of soybean grind | flour and water, or the solution which removed the water-insoluble component from this mixed liquid,

In the case where the abscissa axis is the holding temperature (X) (° C) and the ordinate axis is the contact strength (Z) of the mixed solution or the solution and the bacteria,

Z ≤ 3.7 × 10 ¹⁰ × X ^{-3.6 and} at the same time X is from 4 to 15 ℃,

Low temperature maintenance step (B ₂ ) for maintaining the mixed solution or the solution in the range satisfying the conditions of,

(In this case, the contact strength Z is the integration time from the holding time 0 to Y of the growth curve of the bacteria at the holding temperature X when the horizontal axis is the holding time Y (hr) and the vertical axis is the number of bacteria. Value.)

Enzyme Inactivation Process (C)

Soymilk production method comprising a.

The present invention is characterized in that it further comprises a low-temperature maintenance step (B ₂ ) considering how much bacteria are in contact with the mixed solution containing soybean components. The use of this contact strength Z differs from the low temperature holding step (B ₁ ) in that a holding condition for suppressing the number of bacteria within a predetermined range can be obtained regardless of the growth rate or the initial number of bacteria before the low temperature holding step.

Here, in the low temperature holding step (B ₂ ), Z ≤ 3.7 × 10 ¹⁰ × X ^-3.6 and X is 4 to 15 ° C., and the X axis is maintained under the condition that no decay odor is generated from the examples described later. Temperature and Y-axis are obtained by making a graph of contact strength and approximating a curve. Details, including the definition of contact strength, are described later in the Examples.

(3) The method for producing soymilk according to (1) or (2), wherein the low temperature holding step further satisfies the following conditions.

Y ≥ 50 × X ^-0.72

According to the above aspect, soymilk having a larger amount of gamma -aminobutyric acid can be obtained than the maximum value of gamma -aminobutyric acid produced by maintaining at 20 ° C or higher while preventing corruption. The maximum value of the amount of gamma -aminobutyric acid produced by holding at 20 degreeC or more is 72.1 mg, for example, as shown in the Example mentioned later. The approximation curves are obtained by calculating the time exceeding 72.1 mg of gamma -aminobutyric acid for each temperature according to the examples described later, and showing them in a graph. Specifically, this time is about 7.5 hours or more at 15 degreeC, 9 hours or more at 10 degreeC, and 16 hours or more at 5 degreeC. Considering the corruption caused by the increase in the number of bacteria, the amount of γ-aminobutyric acid above the maximum value of the amount of γ-aminobutyric acid produced by holding at 20 ° C. or higher cannot be obtained under the holding conditions of high temperature / short time of Patent Document 1. This point is also explained in detail in the following Examples.

(4) at the same time as the liquefaction step or between the liquefaction step and the low temperature holding step, by heating to 50 ~ 75 ℃ to reduce the number of bacteria before the low temperature maintenance step to 1/100 or less, or by heating to 50 ~ 75 ℃ The method for producing soymilk according to any one of (1) to (3), including a pasteurization step (D) in which the number of bacteria before the low temperature keeping step is 1 × 10 ⁶ .

Here, the pasteurization process refers to a heating step of reducing the number of bacteria to a predetermined level or more without inactivating the GAD activity. According to the above aspect, since the initial number of bacteria before the low temperature maintenance step can be reduced, the hygiene can be further improved even when the reduction of γ-aminobutyric acid due to the decrease in GAD activity due to heating is taken into consideration. For example, in a general soymilk manufacturing process, even if sufficient line cleaning is performed, the number of bacteria does not decrease to a small scale (beaker scale). Even in such a case, according to the above embodiment, the number of bacteria before the low temperature holding step can be set to a predetermined value or less, and the number of bacteria in the manufacturing process of soymilk can be more stably managed regardless of the initial number of bacteria after the liquefaction step.

In addition, as shown in Examples described later, the pasteurization process may be performed simultaneously with the liquefaction process. According to the said aspect, it is preferable at the point which can make the number of microbe before a low temperature maintenance process below a fixed value, and can manufacture efficiently by reducing the number of processes.

(5) The method for producing soymilk according to (4), comprising a high temperature holding step (E) maintained between 25 ° C and 35 ° C for 3 hours before the low temperature sterilization step between the liquefaction step and the low temperature holding step.

In the above aspect, the high temperature holding step (E) is further provided before the low temperature sterilization step (4). Here, a high temperature holding process (E) means the process of improving the activity of GAD once and increasing (gamma) -aminobutyric acid. According to the above aspect, gamma -aminobutyric acid can be further increased than when the high temperature holding step is not provided (above (4)).

In addition, although the amount of gamma -aminobutyric acid can be increased in the high temperature holding process (E), only this process may increase the number of bacteria as well as gamma -aminobutyric acid. However, according to the above aspect, a pasteurization process can be provided later to reduce the number of bacteria. That is, according to the above embodiment, the decrease in the amount of gamma -aminobutyric acid due to the introduction of the pasteurization process (D) can be supplemented by the introduction of the high temperature keeping process (E), so that the amount of gamma -aminobutyric acid can be further increased. .

(6) The method for producing soymilk according to any one of (1) to (5), further comprising glutamic acid added to the mixed solution or the solution made by the liquefaction step.

According to this embodiment, since glutamic acid is externally added as a substrate, γ-aminobutyric acid can be further increased.

(7) The method for producing soymilk according to any one of (1) to (6), wherein the mixed solution or solution prepared by the liquefaction step further comprises a material containing GAD or an enzyme thereof.

In this case, the GAD or the enzyme-containing material is a cell wall destruction treatment obtained by destroying the cell wall of immature beans or soybean pods from the viewpoint of enzymatic activity or ease of treatment when placed in soy milk. desirable.

According to the above aspect, γ-aminobutyric acid can be further increased by adding, as a GAD resource, a cell wall destruction treatment of a material containing GAD or an enzyme thereof (preferably foot beans or the like). In particular, the cell wall destruction treatment of immature beans or pods has a very high GAD activity compared to vegetables such as pumpkins, tomatoes, cucumbers, carrots. In addition, when the cell wall destruction products of immature beans or pods are used, glutamic acid can be efficiently used in a relatively short time and at a high rate, even if the reaction conditions such as temperature, time and pH are not strictly controlled compared to vegetables such as pumpkins. Is particularly preferred since it can be converted into γ-aminobutyric acid.

(8) A method for producing soymilk powder, wherein the soymilk obtained by the method for producing soymilk according to any one of (1) to (7) is subjected to a drying treatment or to a drying treatment and a grinding treatment.

According to the present invention, the soy milk obtained by the above production method can be made into a dried product by the drying treatment. The drying treatment herein is not particularly limited as long as it can dry soymilk. In addition, this dried soymilk can be made into powder form by grinding | pulverization process. By making it powder like this, it can use conveniently as food raw materials, such as a cake and bread. The grinding treatment herein is not particularly limited as long as it can grind the soymilk dried product. In the case of drying with a spray drier (spray drying), it is usually a powder having an appropriate particle diameter, so that it is not necessary to perform a pulverizing treatment.

(9) Soymilk made from soybean pulverized product and water, and a low temperature holding step of maintaining a mixed solution or solution containing the raw material at 4 to 15 ° C. for a predetermined time; Soymilk with an amino butyric acid content of 20 mg or more.

(10) The soymilk according to (9), wherein the raw material further includes glutamic acid added from the outside, wherein the soymilk-derived γ-aminobutyric acid content is more than 50 mg and the glutamic acid content is 40 mg or less per 13.75 g of soy solid solids in soymilk.

(11) The raw material further includes a material containing GAD or its enzyme, wherein the soymilk-derived γ-aminobutyric acid content is not less than 70 mg and the glutamic acid content is not more than 40 mg per 13.75 g of soybean solid content in soymilk. soy milk.

(12) The soy milk according to (9), wherein the soybean is germinated soybean, and the soymilk-derived γ-aminobutyric acid content is not less than 25 mg and the glutamic acid content is not more than 15 mg per 13.75 g of soy solids in soymilk.

Soy milk of the present invention is a soy milk using a soybean pulverized product and water as a raw material, by performing a low-temperature holding step (B ₁ ) or (B ₂ ) to maintain a mixed solution or solution containing the raw material for 4 to 15 ℃, for a predetermined time, The soymilk-derived γ-aminobutyric acid content per 13.75 g of soy milk solids in soymilk is characterized by more than 20 mg. When the raw material contains glutamic acid added from the outside, it is preferable that the glutamic acid content is 40 mg or less while the soymilk-derived gamma -aminobutyric content is 13.00 g / g soybean solid content in soymilk. In addition, when the raw material further comprises glutamate decarboxylase or a material containing the enzyme, the soymilk-derived γ-aminobutyric acid content of 13.75 g of soy milk is 70 mg or more and glutamic acid content of 40 mg or less. desirable. In addition, when the soybean is germinated soybean, the soymilk-derived gamma -aminobutyric acid content is not less than 25 mg and the glutamic acid content is not more than 15 mg per 13.75 g of soy milk solids.

According to the inventions (9) to (12), a high content of soymilk-derived γ-aminobutyric acid is obtained, and the glutamic acid content which greatly affects the taste is 40 mg or less, preferably 15 mg or less. can do. This soymilk can be obtained by the manufacturing method of soymilk of said (1)-(7) (refer the Example mentioned later). That is, in the production method of soymilk of (1) to (7), by providing the low temperature holding step (B ₁ ) or (B ₂ ), it is possible to increase γ-aminobutyric acid while being excellent in food hygiene. . Therefore, according to the present invention, the content of gamma -aminobutyric acid is high, taste good, and further, regardless of whether glutamic acid is added externally as a substrate or green beans or the like are added externally as a GAD resource. Soymilk suitable for food hygiene can be obtained.

In addition, the present invention, while maintaining the mixed solution or solution containing the raw material at 20 ℃ or more (for example 25 ℃ to 35 ℃, 30 ℃), constant time (for example 100 minutes or more, 2 hours or more, 3 hours or more) It is preferable not to include soymilk and the method for producing the soymilk, which are not sterilized with the number of bacteria to 1/100 or the number of bacteria below 1 × 10 ⁶ by heating before the enzyme deactivation treatment step. According to this, it is because it can become soymilk which is unsuitable for drink in food hygiene by keeping for a long time in the state with many bacteria.

(13) A method for producing soymilk comprising a liquefaction step, a glutamic acid addition step, a pasteurization step, a low temperature holding step, and an enzyme deactivation step, to obtain a solution obtained by removing the water-insoluble component from the mixed solution of soybean pulverized water and the mixed solution. 1 / of the bacteria before the low temperature holding step by heating 50 to 75 ° C. at the same time as the liquefaction step, the glutamic acid addition step of adding glutamic acid to the mixed solution or the solution, the liquidation step, or between the liquefaction step and the low temperature holding step. To 100 or less, or to a pasteurization process in which the number of bacteria before the low temperature keeping step is less than 1 × 10 ⁶ by heating at 50 to 75 ° C., until the time at which the γ-aminobutyrate content is 50 mg or more at 4 to 15 ° C. A method of producing soymilk, comprising a low temperature holding step of holding a mixed solution or the solution, and an enzyme deactivation process.

One aspect of the present invention is shown. According to the above aspect, it is possible to obtain soymilk having a high γ-aminobutyric acid content on an industrial scale, taste good and furthermore suitable for food hygiene (see Examples described later).

(Effects of the Invention)

According to the present invention, by providing a low temperature / long time low temperature maintenance step, it is possible to provide a method for producing soymilk which has a high content of γ-aminobutyric acid and which can suppress the increase in the number of bacteria within an acceptable range for food hygiene. have.

In addition, by combining the pasteurization process (D) and the high-temperature holding process (E), it is possible to manufacture more stably in a homogeneous manner, and to produce soymilk with stable quality without microbiological problems even in mass production.

BRIEF DESCRIPTION OF THE DRAWINGS It is a figure which shows the relationship between the retention time and (gamma) -aminobutyric amount in an Example.

2 is a diagram illustrating a relationship between a holding temperature and a holding time in the embodiment.

3 is a diagram showing a relationship between the holding temperature and the contact strength in the embodiment.

It is a figure which shows the relationship of the holding temperature and holding time in an Example.

It is a figure which shows the relationship between the retention time and the number of bacteria in an Example.

It is a figure which shows the relationship between the retention time and the number of bacteria in an Example, and is for demonstrating the definition of contact strength.

(Form to carry out invention)

EMBODIMENT OF THE INVENTION Hereinafter, embodiment of this invention is described in detail.

The soymilk production method according to the present embodiment can be described as a mixed solution of soybean pulverized water and water (hereinafter, may only be referred to as "mixture") or a solution in which water-insoluble components are removed from the mixed solution (hereinafter, only "solution"). Liquefaction step (A) for producing a mixture, a low temperature holding process (B ₁ , B ₂ ) for maintaining the mixed solution or the solution at a predetermined temperature and time for a predetermined time, and an enzyme inactivating the enzyme of the mixed solution or solution. At least the deactivation process (C) is included.

[Big head]

As the soybean used in the present invention, any one may be used, and it is not particularly limited. For example, Japanese soybeans, US soybeans such as IOM, genetically modified soybeans, or genetically modified soybeans can be used. In addition, blue soybeans, black soybeans, and blue soybeans can also be used. Since green beans are immature seeds of soybeans, they can be treated as soybeans.

Preparation of Germinated Soybeans

In the present invention, the soybean pulverized product can be prepared without any treatment, and a solution obtained by removing the water-insoluble component from the mixed liquid of soybean pulverized product and water or the mixed liquid can be produced. As soybeans, it is preferable to use germinated soybeans in that the amount of glutamic acid derived from soybeans can be increased.

(Germinated soybeans)

Germinated soybean is a soybean that has been soaked in water to promote the germination reaction while maintaining temperature and humidity by contacting air or oxygen after removing water or during the dipping process. It does not ask whether the shoots or roots can be seen with the naked eye. Specifically, for example, the drained soybeans are transferred to the germination bed and intermittently sprayed with water or wrapped with a wet cloth to proceed with the germination reaction. As the germination device used in the present invention, a germination mother plate generally used may be used, but is not limited thereto.

Although it does not specifically limit as a specific germination processing method, For example, it is 25-45 degreeC, More preferably, it is 25-35 degreeC, Preferably the method of leaving for 12 to 72 hours, More preferably, 12 to 36 hours is mentioned. have.

Further, 10 to 45 ° C, preferably 20 to 45 ° C, more preferably 30 to 42 ° C of water or hot water, 0.5 to 36 hours, preferably 1 to 10 hours, more preferably 1 to 5 hours And a method of performing a gas contact step of exposing soybeans to air or oxygen for 12 to 36 hours, preferably 12 to 30 hours, more preferably 12 to 24 hours, during the immersion step or after the immersion step. Can be. Moreover, as a method of performing a gas contact process in this immersion process, the method of bubbling by putting oxygen in immersion water is mentioned.

As such germinated soybeans, for example, those described in WO 2005/004633 International Publication can be preferably used.

[Liquidation Step (A)]

A liquefaction process will not be specifically limited if it is a process which can obtain the liquid mixture or solution mentioned later. For example, an absorption step of absorbing water into soybeans, a grinding step of adding water to the absorbed soybeans, and a grinding step of removing water-insoluble components from the mixed solution of soybean crushed water and water obtained in the grinding step, if necessary. It includes. In addition, the liquefaction process may be to powder the dried soybean, and to dissolve it in water to make a mixed solution or solution. In the case of germinated soybeans, the absorption process can be omitted if sufficient moisture is contained in the soybean soybeans.

(Absorption process)

An absorption process will not be specifically limited if it is a process which can soften soybean sufficiently in order to make a grinding process easy. An absorption process can be performed by adjusting suitably according to a conventional method. Although water to be used for the absorption step is not particularly limited, such as tap water and groundwater, it is preferable to use water containing only a small amount of metal ions such as soft water in order to prevent precipitation of soy protein contained in soymilk.

(Grinding process)

The grinding step is not particularly limited as long as it can be made into a mixed liquid state. The grinding step can be appropriately adjusted according to the conventional method. The grinding apparatus used for a grinding | pulverization process is not specifically limited, For example, a mixer and a millstone may be sufficient. Although water to be added to the grinding device in the grinding step is not particularly limited, tap water, ground water, etc., it is preferable to use water containing only a small amount of metal ions such as soft water in order to prevent precipitation of soy protein contained in soy milk.

(Removal process)

In the removal step, a water-insoluble component (eg, busy) is removed from the mixed liquid of soybean pulverized product and water by a removal device (or separator) to obtain a solution from which the water-insoluble component is removed from the mixed liquid. As a removal apparatus (or a separation apparatus) used for a removal process, a screw press and a screw decanter can be used, for example.

In the present embodiment, the "mixed liquid of soybean pulverized product and water" may be a mixture of finely pulverized soybean and water by means such as grinding or grinding, as a result, and no particular method of preparation is required. For example, you may manufacture by grinding, adding water to soybean. These can be called cucumber or raw cucumber. The pulverized product concentration in the mixed liquid is not particularly limited as long as it can produce soymilk.

The "solution which removed the water-insoluble component from the liquid mixture" means the solution which removed the glass by the general process of removing what is called a waste paper from this liquid mixture. Therefore, the water-insoluble component may be called busy. In addition, the solution can be said to be soy milk obtained by the general process of removing the so-called busy. This solution removes the water-insoluble component, but may not contain it and may contain a small amount of the water-insoluble component. Therefore, also in this invention, it points to the solution in which the removal process of the water-insoluble component was performed regardless of the content of the water-insoluble component in a solution.

In addition, in order to improve that the said liquid mixture or the said solution was bad because of the water insoluble component, you may perform the process which grind | pulverizes a water insoluble component with a stirrer or the like. It is said that whole soymilk which gave the said process to the said mixed liquid is a kind of said mixed liquid.

In addition, the soymilk referred to in the present application is not limited to the JAS standard as well as being included in the JAS standard, and refers to all of soy milk made from soybean as a raw material. For example, it is a thing which did not remove the fat and dried soybean, and made it into powder, and melt | dissolving the powder in water once. In addition, the content of soybean solids does not matter.

(Addition of glutamic acid)

In the present invention, as the mixed solution or solution produced in the liquefaction step, one further comprising glutamic acid added from the outside can be used. Γ-aminobutyric acid can be further increased by externally adding glutamic acid as a substrate. The glutamic acid of this invention refers to glutamic acid and its salt (for example, sodium glutamate). Specifically, soymilk having a soymilk-derived γ-aminobutyric acid content of 50 mg or more and a glutamic acid content of 40 mg or less per 13.75 mg of solid content in soymilk can be obtained. "Γ-aminobutyric acid content derived from soymilk" refers to the content of γ-aminobutyric acid when γ-aminobutyric acid content is not added or when a material for the purpose of increasing the amount of γ-aminobutyric acid is not added externally. it means. When soymilk is prepared by the conventional method without adding glutamic acid, the gamma -aminobutyric acid is usually about 10 mg, but in the present invention, 50 mg or more can be achieved.

The addition amount of glutamic acid is not specifically limited. If any glutamic acid is added, the lower limit cannot be uniformly defined because γ-aminobutyric acid increases accordingly. In addition, as long as the reaction is not inhibited, even if glutamic acid is added at a high concentration, γ-aminobutyric acid increases, so the upper limit cannot be uniformly defined.

The amount of glutamic acid added cannot be defined uniformly due to the difference in extraction efficiency due to the difference in the machine or production scale used for production. The amount of glutamic acid can be expressed by the concentration of glutamic acid in the mixed solution or solution before the maintenance step.

The glutamic acid content is preferably added to be at least 50 mg (preferably at least 70 mg) per 13.75 g of soy solids (equivalent to 125 mL of the mixture or solution converted to 11% soybean solids) in the mixed solution or solution before the maintenance process. . This amount represents the total concentration of glutamic acid added to the glutamic acid and soybean components added. This is because soymilk of 50 mg or more of γ-aminobutyric acid can be obtained.

The glutamic acid content is preferably added at 110 mg or less per 13.75 g of soy solids (equivalent to 125 mL of the mixed solution or solution converted to 11% soybean solids) in the mixed solution or solution before the maintenance step. This amount represents the total concentration of glutamic acid added to the glutamic acid and soybean components added. This is because soymilk having a residual amount of glutamic acid of 40 mg or less can be obtained.

The content of glutamic acid is more preferably added to be 50 to 110 mg (preferably 70 to 110 mg) per 13.75 g of soy solids (equivalent to 125 mL of the mixture or solution converted to 11% soybean solids) in the mixed solution or solution before the maintenance process. desirable.

It does not ask how to prepare a mixed solution or solution which is present at 50 mg or more (or 110 mg or less) per 13.75 g of soy solids. For example, (a) a method in which glutamic acid is added to a solution from which the waste is removed, or (b) an excess amount of glutamic acid is added before making a mixed solution, and some of the glutamic acid is removed thereafter. I can prepare it. In the case of (b), an excess amount of glutamic acid is added because some glutamic acid is also removed at the same time as the busy cell is removed, so it is necessary to add the estimated amount in advance. Since glutamic acid is an acidic substance, (b) is preferable from a viewpoint of protein denaturation and flavor.

In addition, in the case of using a material including GAD or GAD described later, γ-amino butyric acid may be further increased, and glutamic acid may be further added as compared with the case where it is not added thereto.

When GAD or a GAD-containing material is added, the amount of glutamic acid is greatly influenced by the activity of the added GAD or the GAD activity contained in the material, and therefore the amount cannot be uniformly determined. This is because if a large amount of GAD or a material containing GAD is added, even if a large amount of glutamic acid is added, glutamic acid can be converted to γ-aminobutyric acid by that amount. Also in this case, it is preferable to add glutamic acid in a range in which the amount of gamma -aminobutyric acid in the soymilk produced is 50 mg or more (preferably 70 mg or more) and the remaining glutamic acid content is 40 mg or less. These addition amounts can be appropriately adjusted and selected by those skilled in the art with reference to the above description.

(Addition of materials containing GAD or GAD)

In the present invention, the mixed solution or solution produced in the liquefaction step may further use a material containing GAD or its enzyme. By adding GAD or a material comprising GAD, γ-aminobutyric acid can be further increased. Specifically, soymilk having a glutamic acid content of 40 mg or less while the soymilk-derived γ-aminobutyric acid content is more than 70 mg per 13.75 g of soy milk can be obtained. The meaning of "γ-aminobutyric acid content derived from soymilk" is as described above.

The GAD or the material containing the GAD may be added (containing) before the holding step, or may be added (containing) in the step of preparing a mixed solution or solution. Although it is effective even if it adds in the middle of a maintenance process, it is inferior compared with the case where it added from the beginning.

When using GAD or a material containing GAD, since γ-aminobutyric acid can be further increased, glutamic acid can be added more than when it is not added.

As one aspect of the addition, GAD itself can be added. However, the isolated enzyme is expensive and difficult to use as a cheap soymilk raw material. As another aspect of addition, the raw material containing GAD may be added. The material containing GAD broadly refers to containing GAD, and refers to foods containing vegetables, fruits, and the like, processed products thereof, extracts of some of them, or the like that can be added to foods. As an extract of some of these, the extract (protein fraction) which contains GAD extracted by some method from vegetables, legumes, etc. at high concentration is mentioned. Therefore, even a material having a low GAD concentration can be used in the present invention if it is processed, extracted, or the like.

In the present invention, in the method for producing soymilk, one of the objects is to further increase γ-aminobutyric acid. Specifically, γ-aminobutyric acid can be further increased by using a material having a higher GAD activity than soybean as a material containing GAD. For example, in the soymilk using ripe soybeans, as in the examples described later, a material having a higher GAD activity than that of soybean soybeans can be used.

Comparison of GAD activity of soybean and GAD-containing materials can be carried out by various methods, for example, the following methods are available.

In an aqueous solution containing a sufficient amount of glutamic acid, add an aqueous solution or a water suspension of a material containing soybean or GAD and stir sufficiently. This is maintained at 10 ° C. until the amount of γ-aminobutyric acid reaches the plateau. After the reaction, sterilize and measure the amount of γ-aminobutyric acid. The difference between the amount of γ-aminobutyric acid before this and the start of reaction is the amount of increase of γ-aminobutyric acid. This reaction can be pH-adjusted as needed. The increase in the amount of gamma -aminobutyric acid more than soybean can be said to be "a GAD material having higher GAD activity than soybeans". "Enough amount of glutamic acid" means an amount such that glutamic acid remains in an appropriate amount (for example, 10 to 40 mg / 125 mL) after completion of the reaction. Solid content of the raw material containing GAD is not specifically limited. The reason is that when GAD activity is higher than soybean, it can be used as a "GAD material with higher GAD activity than soybean".

As described above, since an extract (protein fraction) containing a high concentration of GAD can be used, for example, from vegetables, legumes, or the like, "GAD material having higher GAD activity than soybeans" can be uniformly defined. There is no. For example, pumpkin, cucumber, tomato, carrot, or these extracts are mentioned as a vegetable. Moreover, as legumes, the pods of immature beans or immature beans, or these extracts are mentioned. More specifically, green beans or its pods, silkworm beans or pods of silkworms, pod kidney beans, pod peas and the like can be mentioned.

The type of pumpkin is not limited, and Western pumpkin or Japanese pumpkin can be used. For example, as a pumpkin extract, the solution which removed the fiber of the pumpkin grind | pulverization solution which grind | pulverized pumpkin in water by centrifugation, filtration, etc. can be used. As the pulverized pumpkin solution, for example, water prepared by pulverizing with a juicer or the like by adding 2 times or more water of amber to the pumpkin can be used. As a pumpkin which is a raw material, preferably all parts except seeds are used.

As a raw material containing GAD, the cell wall destruction processing material which destroys the cell wall of immature beans or immature soybean pods can be used. Here, the soybean pods of immature beans or immature beans refer to fruits and vegetables beans or its pods harvested in immature. In addition, the cell wall destruction processing means that the process of crushing, grinding, etc. was performed to the extent that the cell wall of a soybean or pod is destroyed. The soybeans of immature beans or immature beans are preferably at least one selected from the group consisting of green beans or their pods, silkworms or silkworm pods, pod kidney beans, pod peas, and more preferably green beans or pods. Since the soybean or pod is excellent in GAD activity, the conversion ability to γ-aminobutyric acid is high, and thus γ-aminobutyric acid can be efficiently produced from glutamic acid.

The cell wall destruction treatment is preferably any one of crushed crushed immature soybeans or immature soybean pods, a water suspension containing the crushed matters, and a separated treatment of the water suspensions. The reason for these treatments is that GAD of soybeans or pods is inherent in cells, and therefore, treatment such as crushing or grinding is necessary to effectively use GAD.

In the present invention, as described above, immature beans or soybean pods may be added (containing) before the holding step, or may be added (containing) in the step of preparing a mixed solution or solution. For example, pretreatment as described above can be added (containing) to the mixed solution or solution, and when the soybean raw material is ground in the presence of water, immature beans or immature soybean pods are put in the cell wall by the grinding process. You can destroy it. Although it is effective even if it adds in the middle of a maintenance process, it is inferior compared with the case where it added from the beginning.

According to the above aspect, any of the above forms can efficiently convert glutamic acid to γ-aminobutyric acid at a high ratio. As a concrete form in the case of using the cell wall destruction treatment of immature beans or immature soybean pods for the conversion reaction of γ-aminobutyric acid, the immature beans or immature soybean pods are crushed or crushed to the extent that the cell wall is destroyed. Treated shreds may be used. Moreover, the water suspension which disperse | distributed the thing which processed this crushing etc. to water etc. may be sufficient. It may also be a separation treatment of this water suspension. Here, as the separation treatment, the water suspension is filtered to separate and remove insoluble matters, or an extract obtained by extracting crushed pieces of immature beans or pods with water or the like, and a crushed solution of immature soybean pods. One solution etc. can be mentioned.

In addition, the cell wall destruction treatment is a water suspension containing shredded or crushed soybean pods of immature soybeans, which is preferably used without removing the shredded or water-insoluble component of the water suspension. According to the said aspect, conversion to (gamma) -aminobutyric acid can be performed more efficiently compared with the water suspension filtered. That is, in the cytoplasmic destruction treatment of immature soybean pods, the conversion reaction to γ-aminobutyric acid can be advanced not only in the water-soluble component but also in the water-insoluble component.

Take peabean as an example that includes GAD. When using soybeans, the soybeans are immature soybeans, so the taste matches well with the soybeans. The green soybeans may be added to make (a) a mixed liquid or the like and crushed simultaneously with soybeans, and the dry powder of the green soybeans may be added to a mixed liquid or the like.

The amount of adding soybeans is not particularly limited. As the amount of added soybeans increases, the amount of γ-aminobutyric acid increases. In this case, for example, when the ratio of the dry mass of the green bean to the total sum of the dry mass of the soybean and the dry mass of the soybean is 1 mass% or more, γ-aminobutyric acid increases significantly as compared with the case where no addition is made. desirable. Preferably it is 2 mass% or more, More preferably, it is 5 mass% or more. That is, a preferred embodiment of the present invention is a method for producing soymilk according to any one of the above (1) to (6), wherein the dry mass ratio of the foot bean to the total sum of the dry mass of the soybean and the dry mass of the soybean is 1% by mass or more. .

In addition, the ratio of glutamic acid and green soybean added from the outside is not particularly limited. In this case, for example, if the dry mass of the green beans is 5 g or more (preferably 17 g or more) with respect to 1 g of glutamic acid added from the outside, the reaction of the production of gamma -aminobutyric acid proceeds rapidly, and thus gamma -aminobutyric acid is produced. This is desirable because it increases. That is, the preferable aspect of this invention is the manufacturing method of the soybean milk in any one of said (1)-(6) whose dry mass of the soybean with respect to the mass of glutamic acid added externally is 5 g or more.

In the production method of the present invention, in the case of using a mixed solution of germinated soy flour and water without adding a material containing GAD such as cell wall destruction treatment such as glutamic acid or green soybean, the solid content in soymilk Soymilk derived from the soymilk-derived γ-aminobutyric acid per 13.75 g or more and 25 mg or more and 15 mg or less glutamic acid can be obtained. The meaning of "γ-aminobutyric acid content derived from soymilk" is as described above.

In the present invention, it can be inferred that γ-aminobutyric acid has an effect of increasing soymilk using general soybean without adding glutamic acid or a material containing GAD.

[Low Temperature Maintenance Process (B ₁ , B ₂ )]

Next, in the present invention, a low temperature holding step of holding the mixed solution or the solution is performed. Specifically, a process of any one of the following B ₁ or B _2.

When the horizontal axis is the holding temperature (X) (° C) and the vertical axis is the holding time (Y ₁ ) (hr),

Y ≤ 24000 × X ^-2.7 while X is ^4-15 ℃,

Low temperature holding step (B ₁ ) for maintaining the mixed solution or the solution in the range satisfying the conditions of.

When the horizontal axis is the holding temperature (X) (° C.) and the vertical axis is the contact strength (Z) of the mixed solution or the solution and the bacteria,

Z ≤ 3.7 × 10 ¹⁰ × X ^{-3.6 and} at the same time X is from 4 to 15 ℃,

A low temperature holding step (B ₂ ) for holding the mixed solution or the solution in a range satisfying the conditions of the above.

(Here, the contact strength Z is the retention time 0 to Y of the growth curve of the bacteria at the holding temperature X when the horizontal axis is the retention time Y (hr) and the vertical axis is the number of bacteria. Integral value.)

(Low Temperature Maintenance Process (B ₁ ))

In the low temperature holding step (B ₁ ), Y ≦ 24000 × X ^{−2. 7} which have the same X a condition of 4 ~ 15 ℃ can be obtained in an embodiment which will be described later for example. That is, the conditions of the holding temperature and the holding time in the case of no corruption odor are experimentally determined, and a graph is obtained in which the X axis is the holding temperature and the Y axis is the holding time (see Fig. 2), where Y = 24000X ^-2.7 is approximated. It was obtained by drawing a curve (the diagonal line in Fig. 2). More preferably, X is 4-10 degreeC.

In the high temperature / short time holding conditions of the range described in the said patent document 1, since bacteria increase is fast, soymilk reaches the decay odor stage before (gamma) -aminobutyric acid increases, and a distribution product cannot be manufactured. On the contrary, the increase of gamma -aminobutyric acid is inadequate in the range which can suppress the increase of bacteria.

On the other hand, if the holding conditions are within the range of the low temperature holding step (B ₁ ) of the present invention, which is an oblique portion of FIG. 2, the increase in the number of bacteria can be suppressed to prevent corruption, and the γ-aminobutyric acid can be further increased. (See Figure 1). That is, by keeping the holding conditions at a low temperature / long time as in the low temperature holding step (B ₁ ) of the present invention, γ-aminobutyric acid is decayed in the amount of γ-aminobutyric acid that cannot be obtained by the holding temperature and the holding time which are the ranges described in Patent Literature 1. You can get it without letting it happen.

The progress of decay according to the increase in the number of bacteria is affected by the initial number of bacteria in the mixed solution or solution after the liquefaction process and before the low temperature maintenance process. In the present invention, the number of bacteria (dog) refers to "the number of bacteria present in 1 g of soymilk", and only "dog". For example, if there are X bacteria in 1 g of soymilk (ie, "X / g soymilk"), only "X" is indicated.

Although this initial cell number cannot be uniformly defined, it is inferred that it is applicable enough if it is less than 10 <^5> , and it is applicable even if it is less than 5 * 10 <^5> , or less than 10 <^6> . When commercially available soybeans are washed with water according to a commercial method and used in the method for producing soymilk of the present invention, the initial bacterial count is generally less than 10 ⁶ . When the initial number of bacteria is 10 ⁶ or more, decay may occur relatively early, but this is not preferable. In this case, the present invention is sufficiently applicable if the low temperature sterilization step described below is performed as a pretreatment. Regardless of whether the number of initial bacteria is large or small, the holding conditions specified by the contact strength between the soybean components and the bacteria are the low temperature holding step (B ₂ ) below.

[Low Temperature Maintenance Process (B ₂ )]

In the low temperature holding step (B ₂ ), Z ≦ 3.7 × 10 ¹⁰ × X ^−3.6 and X is 4 to 15 ° C., and the X-axis is a holding temperature, The Y-axis is obtained by making a graph of contact strength and drawing an approximate curve of Z = 3.7 × 10 ¹⁰ × X ^-3.6 . More preferably, X is 4-10 degreeC. Details thereof will be described later in Examples, but the behavior of increasing the number of bacteria during the low temperature holding process also depends on the initial number of bacteria. For this reason, the holding conditions consider not only the holding temperature and the holding time but also the behavior of the increase in the number of bacteria due to the temperature (the progress of the decay). Specifically, when the horizontal axis is the retention time Y (hr) and the vertical axis is the number of bacteria, the integral value from the retention time 0 to Y of the growth curve of the bacteria at the holding temperature X is calculated. This was defined as the contact strength (Z). That is, it is considered that corruption is likely to proceed when the contact strength Z is high as the contact strength Z as an activity measure of the entire bacteria. The low temperature holding step (B ₂ ) defines the holding conditions by this contact strength (Z).

The low temperature holding step may satisfy the conditions within the range of B ₁ or B ₂ , and may also serve as a unit operation treatment (a manufacturing process other than low temperature holding) other than low temperature holding. For example, the low temperature holding step is not only indicative of the stationary state, but may be included in the low temperature holding step even when the temperature is maintained at a predetermined temperature, even when the grinding, stirring and homogenizing processes are combined. In other words, the low temperature holding means may be a grinding device, a removal device, or the like with a heat-sealing sealing function. Therefore, the holding time in the present invention is either a time for holding in a mixed liquid state of soybean pulverized water and water, a time for holding in a solution state in which a water-insoluble component is removed from the mixed liquid, or a time for holding in both states of a mixed liquid and a solution. It can be either.

The low temperature holding step is effective because it exhibits the effects of the present invention at 4 to 10 ° C and within 48 hours regardless of whether it is in the range of B ₁ or B ₂ .

[Low Temperature Sterilization Process (D)]

In the present invention, the number of bacteria before the low temperature holding step is 1/100 by heating at 50 to 75 ° C simultaneously with the liquefaction step (A) or between the liquefaction step (A) and the low temperature holding step (B ₁ or B ₂ ). Or a pasteurization step (D) of reducing the number of bacteria before the low temperature maintaining step to less than 1 × 10 ⁶ by heating at 50 to 75 ° C.

Here, the pasteurization process refers to a heating process that reduces the number of bacteria or more by a certain amount without deactivating the activity of GAD. According to the above aspect, since the number of bacteria before the low temperature maintenance step can be kept below a certain level, the hygiene can be improved even when the reduction of γ-aminobutyric acid due to the decrease in GAD activity due to heating is considered. That is, even in the mass production line of the product, the number of bacteria before the low temperature maintenance process can be within a certain range, so that the bacteria count of the soymilk product can be stably managed even during mass production regardless of the initial number of bacteria.

As shown in the examples below, the pasteurization process may be carried out simultaneously with the liquefaction process. According to the aspect described above, the number of bacteria before the low temperature holding step can be lowered to a predetermined value or lower, and the number of steps can be reduced by one, which is preferable.

The heating temperature is preferably 50 ° C. or higher since it can reduce the number of bacteria in soymilk. Moreover, 75 degreeC or less is preferable because heating temperature stops the GAD activity fall below a fixed level. If the number of bacteria before the low temperature keeping step is 1/100 or less, the initial number of bacteria can be sufficiently lowered and the number of bacteria in the subsequent low temperature keeping step can be managed, which is preferable. Specifically, when the number of bacteria before the low temperature holding step is less than 1 × 10 ^6, finally, hygienically desirable soymilk can be obtained. Therefore, the number of bacteria after this low temperature sterilization step is less than 10 ⁶ (preferably less than 5 × 10 ⁵ , more preferably Is preferably less than 10 ⁵ ).

[High temperature holding process (E)]

However, when the pasteurization process (D) is carried out, the increase in γ-aminobutyric acid is also slightly suppressed thereby. For this reason, in order to increase (gamma) -amino butyric acid further, the high temperature holding process (E) hold | maintained within 25 hours-35 degreeC and 3 hours before low temperature sterilization process (D) can be provided. In consideration of the production of γ-aminobutyric acid, increase in the number of bacteria and a decrease in flavor, it is effective to maintain the temperature at around 30 ° C. By holding at around 30 ° C, the initial velocity of γ-aminobutyric acid production is fast and effective, and the increase in the number of bacteria in a short time can be suppressed in a certain range.

If the temperature is 25 ° C or higher, the initial velocity of the production of gamma -aminobutyric acid is high, and since the production of gamma -aminobutyric acid can be expected even with a short time of maintenance, the temperature deterioration of the flavor due to thermal history is below a certain level. It is preferable because it can suppress. In addition, if fats and oils are less than 3 hours, since bacterial growth can also be suppressed within a fixed range, it is preferable.

Enzyme deactivation process (C)

After the low temperature holding step, enzyme deactivation treatment by heating is performed to stop the enzyme reaction. Soymilk is usually subjected to enzyme deactivation, but this is to prevent the occurrence of undesired flavor, bitterness and sour taste peculiar to soybean caused by enzyme activity. This enzyme deactivation process may be performed by heating for 2 to 15 minutes at, for example, 75 to 100 ° C. Thereafter, heat sterilization is carried out according to the conventional method, if necessary. In addition, an enzyme inactivation process and heat sterilization may be performed simultaneously by a direct steam injection type instant heating device. In this case, for example, heat treatment may be performed at 145 ° C. for about 5 seconds. In addition, it is possible to adjust the taste of the soy milk by adding sugar or juice squeezed to make it easier to drink before heat sterilization.

[Glutamic Acid Remaining at the End of Maintenance Process]

In this invention, it is preferable to add glutamic acid to the extent that glutamic acid remains at the completion | finish of a maintenance process (reaction will progress still if there exists an enzyme). This is because the conversion reaction to γ-aminobutyric acid does not reach a plateau, and the method for enhancing GAD activity realized by the present invention can be fully utilized.

The residual amount of glutamic acid at the end of the holding step is, for example, 40 mg or less, preferably 35 mg or less, more preferably 25 mg or less, and 45 mg or more from the viewpoint of flavor, for example, 13.75 g of soy solids in the reaction solution. Not. Therefore, as the amount of glutamic acid added, for example, the remaining amount of glutamic acid at the end of the reaction is 40 mg or less, preferably 35 mg or less, more preferably 25 mg or less per 13.75 g of soy solids in the reaction solution, and if there is an enzyme, The amount is enough for the reaction to proceed.

[Amount of glutamate remaining in soymilk]

In the soymilk of the present invention, raw glutamic acid remains. A sufficient amount of glutamic acid to remain in the soymilk is to increase the γ-aminobutyric acid by sufficiently acting an enzyme. If glutamic acid is depleted even though enzymatic activity remains, γ-aminobutyric acid cannot be sufficiently increased. However, foods that are high in glutamate have a unique strong taste and may cause undesirable allergens (such as Chinese restaurant syndrome) that may cause redness, excitement, or sweating if you consume large amounts of sodium glutamate. It is known that.

The amount of glutamic acid remaining in the soymilk of the present invention is not particularly limited. From the viewpoint of the flavor, 40 mg or less is preferable, preferably 35 mg or less, more preferably 25 mg or less. In view of flavor, more than 45 mg is not preferable.

[Production method of soy milk powder]

(Drying Treatment of Soymilk)

Soy milk obtained by the above production method can be dried to dry. The method of a drying process can be adjusted suitably according to a conventional method, and it can carry out, and it is not specifically limited. For example, it can carry out by a spray dryer (spray drying), a vacuum drum dryer, lyophilization, etc.

(Pulverized Treatment of Soy Milk Dried Matter)

The dried soymilk obtained by the drying treatment may be ground to a powder state. The grinding method can be appropriately adjusted according to the conventional method, and is not particularly limited. For example, it may be a mixer or a millstone. As a specific example, the example which makes the dried thing dried with the vacuum drum dryer into powder using a pin mill (type of grinder) is mentioned. In the case of drying with a spray dryer (spray drying), a powder having an appropriate particle diameter is usually used, and therefore, no grinding treatment is performed. In addition, the particle diameter of the powder is not particularly limited.

(Food using soy milk or soy milk powder)

Soy milk obtained according to the above production process is any one of the process of any combination of sugar, homogenize, concentration, dehydration, drying, powdering, freezing, heating, dilution, molding, compression, steaming cooker as necessary After processing, such as fermentation to make another processed material, it may be used.

The above processing can be performed according to a method usually used in the production of general processed food. For example, the soy milk according to the present invention includes sugars and other ingredients, such as acidulants, seasonings, sweeteners, coloring agents, flavoring agents, reinforcing agents, preservatives, antioxidants, emulsifiers, quality improving agents, bases, and excipients. The food additives are suitably blended according to the purpose to make the liquid adjusted, or the soymilk is concentrated, and if necessary, sugars, excipients, bases, etc. can be blended into a paste, or further dried and powdered. Powdering and the like can be advantageously performed.

The food using soy milk or soy milk powder obtained by the above production method also has the same effect because it contains most of the components of the soy milk. For example, tofu, tofu pudding, jelly tofu, and the like. Moreover, if the said soy milk or soy milk powder contains the quantity which can exhibit the effect to another foodstuff, it will of course exhibit the same effect. For example, the soy milk is noodle products such as bread, pizza, udon, soba noodles, noodles, dairy products such as ice cream, pudding, yogurt, pound cake, cookies, biscuits, senbei, Ogaki, Arare, Japanese confectionery such as sweets, etc. It can also be used for foods that do not use legumes as a raw material.

(Production scale of soymilk)

It is preferable that the said soymilk manufacturing method of this invention is a manufacturing method of the soymilk in any one of said (1)-(6) which is the scale which uses 20 kg or more of dry soybeans by one production. In addition, it is preferable that the soymilk production method according to any one of the above (1) to (6), wherein the soymilk of 11% or more soybean solid content can be prepared by 80L or more in one production.

This embodiment defines the scale of production of soymilk production. In soymilk production, the larger the scale, the worse the hygienic condition. This is because the larger the scale, the larger the machine to be manufactured and the more complicated the work becomes, so that it is always difficult to keep a small number of germs. Therefore, in the production of such a mass production step, it is possible to manage the production of more bacteria by combining with the high temperature holding step (E) or the low temperature sterilization step (D) as in the aspects of (4) and (5).

(Example)

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, and the present invention is not limited thereto.

Since the soybean solid content of the produced soymilk is not constant, the amount of (gamma) -aminobutyric acid in the following example was compared with 11% of soybean solid content. Therefore, the content contained in 125 ml of soymilk of 11% soybean solid content is equal to the content per 13.75 g of soybean solid content. Hereinafter, when expressed as γ-aminobutyric acid amount X mg without special explanation, X mg is present in 125 ml of soymilk of 11% soybean solid content, indicating that X mg per 13.75 g of soy solid content is present.

<Measurement Method of γ-Aminobutyric Acid and Glutamic Acid>

The amount of gamma -amino butyric acid and glutamic acid of the Example were measured by the following method.

2 ml of soy milk and 2 ml of 5% Trichloroacetic acid were mixed, the protein was removed by stirring and centrifugation, and the supernatant was filtered using a 0.2 μm filter. Using the obtained filtrate as a sample, the amino acid content was measured using Hitachi high-speed amino acid analyzer "L-8800A" (made by Hitachi, Ltd.).

In the case of soy milk powder, 2 g of soy milk powder was weighed, and 2 ml of a solution obtained by adding 20 ml of water and stirring for 3 minutes with a homogenizer was used instead of 2 ml of soymilk.

<Measurement method of soy solids>

The soybean solid content of the Example was measured by the following method.

3 g of soy milk was dried at 105 ° C. for 4 hours to measure the weight of water in the soy milk, and the ratio of solid content was calculated.

<Method of measuring bacteria>

The number of bacteria of the Example was measured by the following method.

45 g of sterile phosphate buffer was added to 5 g of soymilk and thoroughly stirred (10-fold dilution). 1 g of the obtained solution was optionally further diluted with sterile phosphate buffer (A-fold dilution). 1 g of the diluted solution was grown in LB medium at 35 ° C. for 48 hours to determine the number of colonies. Then, the colony number was multiplied by the dilution factor to obtain the number of bacteria (number of colonies × 10 (times) × A (times)). The number of bacteria obtained by this measuring method represents the number of bacteria present per 1 g of soymilk.

[Experimental example 1] [Specification of the range which does not produce corruption odor]

Experiments on a beaker scale defined the range of holding temperatures and holding times at which soymilk suitable as a beverage was obtained.

<Method of manufacturing soymilk>

200 g of commercially available dry soybean (breed; Amigo, Canadian) was immersed in 25 to 30 ° C., 1 L hot water for about 12 hours, and then drained to obtain 460 g of soaked soybean. Next, to 460 g of the soaked soybean obtained, 1.2 g of glutamic acid was dissolved in 800 g of water (the temperature corresponding to the holding temperature of Table 1; 4 to 30 ° C), and ground to a simmered soybean and Suspension of water) was prepared and the liquid was removed by separation. And it maintained at the holding time (3 to 48 hours) and holding temperature (4-30 degreeC) shown in Table 1. Then, it heated at 80 degreeC for 5 minutes by plate heating, and cooled to 5 degreeC, and obtained soymilk.

Before heating the plate, the presence of decay odor, the occurrence of acid precipitation (rot), and the number of bacteria were checked. In addition, the amount of gamma -aminobutyric acid was measured with the said method about the obtained soymilk. The results are shown in Table 1. The degree of decay was set to × when there was no rot odor, × when rot odor occurred, and, when precipitation occurred reliably. "Corruption odor" refers to a strange odor that is undesirable as soymilk and indicates initial rot. And the increase curve of (gamma) -aminobutyric acid in the range which a rot odor does not generate | occur | produce is shown in FIG. 1 (only the case of evaluation (circle) was shown in FIG. 1).

As shown in Table 1 and Fig. 1, the amount of γ-aminobutyric acid of soymilk maintained at 15 ° C. or lower exceeded the amount of γ-aminobutyric acid of soymilk maintained at 20 ° C or higher in a range where no odor of rot occurred. Able to know. Accordingly, in order to increase the amount of γ-aminobutyric acid in soymilk, it can be seen that it is effective to hold the product at a low temperature (15 ° C. or less) for a long time as compared to the 20 ° C. oil holding where the enzyme is likely to act.

FIG. 5A is a diagram in which the values shown in Table 1 are the horizontal axis for the retention time and the vertical axis for the number of bacteria, showing the growth curve of the bacteria in soymilk. As shown in FIG. 5A, the growth rate of bacteria was very fast at 30 ° C. 20 ° C. shows a slope similar to 30 ° C. despite the difference of 10 ° C. to 30 ° C., so that the growth rate is fast. On the other hand, although the 15 ℃ is only a 5 ℃ difference to 20 ℃ the growth rate was quite gentle.

This indicates that when long-term holding is considered, holding at 20 ° C. or higher indicates a poor hygiene state because the growth rate of bacteria is high. On the other hand, compared with the holding | maintenance of 15 degrees C or less, compared with the holding | maintenance of 20 degreeC or more, it turns out that even if it maintains for a long time, even if it can hold | maintain for a long time, a microbe number can be managed below fixed.

(Decision of Low Temperature Maintenance Process (B ₁ ))

Table 2 draws out the time when decay odor occurs and the time when decay odor does not arise from Table 1. 2 shows the value of Table 2, and the holding temperature X is made into the horizontal axis | shaft, and the holding time Y is made into the vertical axis | shaft. 2 shows the approximation curve B ₁ centered on the time when no corruption odor is generated.

As shown in Table 2 and FIG. 2, in a range where no corruption odor is generated,

Y = 24000 × X ^-2.7 (Y: holding time (hours), X: holding temperature (° C))

Of it can be expressed by the conditions under a range which is partitioned by the curve B ₁ (formula B _1).

1, 5, and 2, all of the results are considered. As a range in which γ-aminobutyric acid increases and decay odor does not occur, the following range indicated by the hatched portion in FIG. 2 can be determined.

Y ≤ 24000 × X ^{-2. 7} at the same time X is 4 ~ 15 ℃

If the holding time into the major (X) for X of the formula B _1, if the output holding time (Y) at that temperature, for example 15 ℃, it becomes less than 15 hours and 45 minutes.

A more preferred range is in the range of 4 ~ 10 ℃ or less maintenance time, more than 10 ℃ 15 ℃ in less than 48 hours under a condition range which is partitioned by the curve B ₁ (formula B ₁₎ of the. That is, the more preferable aspect of this invention is a liquefaction process (A) which obtains the solution which removed the water-insoluble component from the mixed liquid of soybean grind | pulverized substance and water, or the mixed liquid,

When the horizontal axis is set as the holding temperature (X) (° C) and the vertical axis is set as the holding time (Y) (hr),

1) Y ≤ 48 and at the same time X is 4 ~ 10 ℃,

2) Y ≤ 24000 × X ^{-2.7 and} at the same time X is more than 10 ℃ 15 ℃,

Low temperature maintenance step (B ₃ ) for maintaining the mixed solution or the solution in a range satisfying any one of the conditions,

Enzyme deactivation process (C),

Soymilk manufacturing method comprising a.

(Decision of Low Temperature Maintenance Process (B ₂ ))

Next, an example of a method for obtaining the low temperature holding step (B ₂ ) will be described with reference to FIG. 5B, using Table 3 and FIG. 5A below. Table 3 shows the area under the curve and the cumulative value of a certain time in Figure 5a. These values are integral values. This cumulative value represents the "contact strength" of the mixed solution or solution and the bacteria in the present invention. Here, the area under the curve indicates the area of the portion surrounded by the time axis (the X axis (horizontal axis) in Fig. 5A) in the unit time and the growth curve for each holding temperature in Fig. 5A (detailed later).

In addition, Table 4 extracts the area under the curve (cumulative value) until the time when the odor of rot occurs in Table 3 and the area under the curve (cumulative value) until the time when the odor of rot occurs. These values indicate the contact strength of the soymilk and the bacteria. 3 shows the value of Table 4 as the horizontal axis | shaft for the holding temperature X, and the vertical axis | shaft for the contact strength Z with a bacterium. 3 shows the approximation curve B ₂ centered on the time when no corruption odor is generated.

The specific calculation method of "contact strength Z" is demonstrated, referring FIG. 5B about the case of 30 degreeC of Table 3. FIG. The number of bacteria in individual time is listed in Table 1. Here, the area under the curve for 0 to 3 hours can be represented by the sum of (a) and (b) in FIG. 5B, and is 172,500 (hour (h) × number of bacteria (pieces)) (left diagonal line in FIG. 5B). .

(a) 37,000 [zero hours bacteria number] * 3 [time] = 111,000

(b) (78,000-37,000) (difference between the 0-hour bacterial count and the 3-hour bacterial count) × 3 (hours) ÷ 2 = 61,500

In addition, the area under the curve in 3 to 6 hours can be represented by the sum of the following (c) and (d), which is 2,067,000 (hour (h) × number of cells (number)) (the right diagonal portion in Fig. 5B).

(c) 78,000 [three hours bacteria count] X 3 [hours] = 234,000

(d) (1,300,000-78,000) [difference between the three-hour and six-hour bacterial counts] × 3 (hours) ÷ 2 = 1,833,500

The cumulative value up to 6 hours may be represented by the sum of "area under curve at 0-3 hours (172,500)" and "area under curve at 3-6 hours (2,067,000)", and 2,239,500 (hour (h ) × number of bacteria (pieces)).

In FIG. 5B, for convenience, explanation is made using a partial logarithmic graph, but the calculation of contact strength calculates a value from the number of bacteria 0 (Y-axis).

In a range where no corruption odor is generated from Tables 3, 4 and 3,

Z = 3.7 × 10 ¹⁰ × X ^-3.6

(Z: contact strength, X: holding temperature (° C))

Of the curve it can be expressed by the conditions under which the range divided by (wherein B _2).

And considering all the results of FIG. 1, FIG. 5, and FIG. 3, it is possible to determine the following range shown by the diagonal line of FIG.

Z ≤ 3.7 × 10 ¹⁰ × X ^-3.6 and X is 4 to 15 ° C

In addition, the contact strength Z can be calculated by calculating the cumulative values as described above, and in the case where the bacterial growth rate curve at the holding temperature X can be functionalized by f (t), it is integrated mathematically. (The integral range can be obtained from the initial time t = t ₀ before the low temperature maintenance process to the maintenance end time t = Y).

As described above, the boundary in which corruption odor occurs in FIGS. 2 and 3 may be considered to exist between the curves in which the corruption odor does not occur in FIGS. 2 and 3, but in order to ensure hygiene as a food. It is necessary to manufacture in a definite range in which the decaying odor shown in Fig. 2 does not occur. Therefore, γ-aminobutyric acid suitable for beverages for food hygiene is produced by maintaining the temperature range (low temperature (15 ° C. or less)) at which the γ-aminobutyric acid can be increased while being produced under the conditions partitioned by the curve shown above. It can be seen that a lot of soy milk can be obtained.

(Decision of Formula B ₃ )

Table 5 shows the maximum value of the amount of γ-aminobutyric acid produced while maintaining at least 20 ° C. in the range of no decay (for example, in the present embodiment, the amount of γ-amino butyric acid produced by holding at 20 ° C. for 6 hours; 72.1 mg The condition that can produce the same amount as) is calculated. All values are calculated from the values in Table 1. 4 is a vertical axis of the holding time Y exceeding the maximum value of the amount of gamma -aminobutyric acid produced by maintaining the values in Table 5 in the horizontal axis of the storage temperature X and in the range of no decay and at the same time at 20 ° C or more. It is shown. 4 shows time at each temperature to obtain an approximation curve B ₃ .

The case of 15 degreeC of Table 5 is demonstrated.

For 15 ° C., as shown in Table 1 and FIG. 1, the “range exceeding 72.1 mg of γ-aminobutyric acid” is between 6 and 9 hours. From the horizontal axis of time (X) and the γ-aminobutyric acid (Y) as the vertical axis, a straight line connecting these two points (6 hours and 9 hours) in the drawing (see FIG. 1) is obtained. do. And "X value when 72.1 is substituted into Y" of this formula is 7.52, and when converted into time, it becomes 7 hours and 31 minutes. Similarly, the case of 10 degreeC and 5 degreeC was also computed.

As shown in Table 5 and FIG. 4,

Y = 50 x X ^-0.72 [Y: holding time (hour), X; Holding temperature (℃)]

By maintaining the conditions on the range partitioned by the curve (Equation B ₃ ), soymilk is obtained in which the amount of γ-aminobutyric acid is higher than the maximum value of the amount of γ-aminobutyric acid produced at the same time as not being decayed and maintained at 20 ° C. or more. It can be seen that.

Experimental Example 2 Validation of Low Temperature Maintenance Process

The effectiveness of the low temperature holding process (eg 10 ° C., about 20-22 hours) on the pilot scale was confirmed.

(Production method of soymilk)

20 kg of commercially available soybeans (breed; Amigo, Canada) were immersed in 25-30 ° C., 100 L hot water for 12 hours, and then drained to obtain 46 kg (moisture content; 60.8%). Next, 43.8 kg of soaked soybean (water content; 60.8%) and 2.2 kg of green beans (water content; 60.5%) [foot beans; 5%] was crushed while adding a solution in which 76 g of glutamic acid was dissolved in 46 kg of water, and the paper was separated to obtain a liquid.

(Test Example 32)

The pH was raised to about 0.2 by adding potassium hydroxide solution as needed to the liquid from which the said bean curd was removed. Next, it heated at 60 degreeC for 1 minute. Then, it kept at 10 degreeC and 21.5 hours.

(Test Example 33)

The pH was raised to about 0.2 by adding potassium hydroxide solution as needed to the liquid from which the said bean curd was removed. Next, it maintained at 30 degreeC for 100 minutes. Next, it heated at 60 degreeC for 1 minute. Then, it kept at 10 degreeC for 20 hours.

Thereafter, the mixture was heated at 145 ° C for 5 seconds by a direct steam injection type instantaneous heating device, and then cooled to 5 ° C to obtain soymilk. This heating is aimed at autoclaving and enzymatic deactivation. Before heating to this high temperature sterilization and enzyme deactivation treatment, the presence of a decaying odor was confirmed. In addition, the amount of gamma -aminobutyric acid was measured with the said method about the obtained soymilk. The results are shown in Table 6.

As shown in Table 6, soymilk with high γ-aminobutyric acid was obtained by using the low temperature holding step (Test Example 32). It can be seen that the γ-aminobutyric acid content increased significantly compared to the γ-aminobutyric acid content (see, for example, Test Example 34 described later) of the soymilk before the maintenance step.

Moreover, the test example 33 which performed the high temperature holding process (for example, 30 degreeC, 100 minutes) before the low temperature holding process was able to obtain higher gamma-amino butyrate containing soymilk compared with the test example 32.

Experimental Example 3 [Combination Evaluation of Low Temperature Holding Step and High Temperature Keeping Step]

(Production method of soymilk)

(Test Example 34)

20 kg of commercially available soybeans (breed; Amigo, Canada) were immersed in 25-30 ° C., 100 L hot water for 12 hours, and then drained to obtain 46 kg (moisture content; 60.8%). Next, 46 kg of the soaked soybeans obtained were crushed while adding a solution in which 76 g of glutamic acid was dissolved in 46 kg of water to obtain a liquid obtained by separating the sebum.

(Test Example 35)

Potassium hydroxide solution was added to the liquid obtained by the test example 34 as needed, and pH was raised about 0.2. This solution was kept at 30 ° C. for 100 minutes.

(Test Example 36)

The solution obtained in Test Example 35 was further maintained at 10 ° C. for 24 hours.

The liquids obtained in Test Examples 34 to 36 were heated at 145 ° C for 5 seconds by a direct steam injection type instantaneous heating device, and then cooled to 5 ° C to obtain soymilk. Prior to this high temperature sterilization and heating as enzyme deactivation, the presence of decaying odor and the number of bacteria were confirmed. Moreover, the amount of (gamma) -aminobutyric acid and pH were measured about the obtained soymilk according to the said method. The results are shown in Table 7.

As shown in Table 7, only the combination of the high temperature holding step and the low temperature holding step increased the amount of γ-amino butyric acid, but it decayed (Test Example 36). Therefore, for food hygiene, soymilk suitable for beverages could not be obtained.

[Experimental example 4] [Investigation of holding time in low temperature holding process]

(Production method of soymilk)

20 kg of commercially available soybeans (breed; Amigo, Canada) were immersed in 25-30 ° C., 100 L hot water for 12 hours, and then drained to obtain 46 kg (moisture content; 60.8%). Next, 46 kg of the soaked soybean obtained was crushed while adding a solution in which 76 g of glutamic acid was dissolved in 46 kg of water, to obtain a liquid which was separated by removing the busy paper. Potassium hydroxide solution was added as needed to raise the pH to about 0.2. Next, it maintained at 30 degreeC for 100 minutes. Next, it heated at 60 degreeC for 1 minute. Next, it maintained at 10 degreeC and the time shown to Table 8 (6 to 48 hours). Thereafter, the mixture was heated at 145 ° C for 5 seconds by a direct steam injection type instantaneous heating device, and then cooled to 5 ° C to obtain soymilk. Prior to this high temperature sterilization and heating as enzyme deactivation, the presence of decaying odor and the number of bacteria were confirmed. In addition, the amount of gamma -aminobutyric acid was measured about the obtained soymilk according to the said method. The pH of the soymilk obtained was measured using a pH meter according to the conventional method. The results are shown in Table 8.

As shown in Table 8, soymilk suitable for beverages for food hygiene was obtained until further maintained at 10 ° C. for 48 hours after the high temperature holding step and the low temperature sterilization step.

The increase in the amount of gamma -aminobutyric acid showed a tendency of a threshold after increasing to 24 hours after 10 degreeC maintenance. In addition, the increase in the amount of γ-aminobutyric acid up to 6 hours of holding (Test Example 39) and 24 hours of holding (Test Example 40) suggests that the increase in the amount of γ-aminobutyric acid reaches the limit at 18 to 24 hours. can do.

Experimental Example 5 Foot Bean Addition

Foot beans were added as a GAD resource to evaluate the effectiveness of the cryostat.

(Production method of soymilk)

(Test Example 43)

20 kg of commercially available soybeans (breed; Amigo, Canada) were immersed in 25-30 ° C., 100 L hot water for 12 hours, and then drained to obtain 46 kg (moisture content; 60.8%). Next, 46 kg of the soaked soybean obtained was crushed while adding a solution in which 76 g of glutamic acid was dissolved in 46 kg of water, to obtain a liquid which was separated by removing the busy paper. Potassium hydroxide solution was added as needed, and pH was raised about 0.2, and it maintained at 30 degreeC for 100 minutes. Next, it heated at 60 degreeC for 1 minute, and hold | maintained at 10 degreeC for 20 hours. Thereafter, the mixture was heated at 145 ° C for 5 seconds by a direct steam injection type instantaneous heating device, and then cooled to 5 ° C to obtain soymilk.

(Test Example 44)

Instead of 46 kg of soaked soybeans, soymilk was obtained in the same manner as in Test Example 39, except that 45.1 kg (water content; 60.8%) and 0.9 kg of green beans (moisture without soybeans, water content; 60.5%) were used.

(Ratio of foot beans)

The ratio of the dry weight of the soybeans (addition amount of the soybeans in weight percent) to the total sum of the dry weight of the soybeans used for the production and the dry weight of the soybeans is about 2%. In addition, the dry weight of green soybean is about 7.2 g with respect to 1 g of glutamic acid added.

(Test Examples 45 and 46)

The same method as Test Example 43, except that instead of 46 kg of soaked soybean, 43.8 kg (water content; 60.8%) and 2.2 kg (moisture content; 60.5%) of green beans (green beans without soybean; Test Example 45) were used. Soy milk was obtained. In addition, in Test Example 46 to which foot beans with soybeans were added, 4 kg of soybeans with soybeans (2.2 kg of soybeans without soybeans and 1.8 kg of soybeans) were used.

(Ratio of foot beans)

The ratio of the dry weight of the soybeans (addition amount of the soybeans in weight percent) to the total sum of the dry weights of the soybeans and the dry weights of the soybeans used in the preparation is about 5%. In addition, the dry weight of green soybean is about 17.5 g with respect to 1 g of glutamic acid added.

Before heating in the autoclave and enzymatic deactivation treatment, the presence of decaying odor was confirmed. In addition, the amount of gamma -aminobutyric acid was measured with the said method about the obtained soymilk. The results are shown in Table 9.

As shown in Table 9, when the soybean milk was added (Test Examples 44 to 46), soymilk containing high gamma -aminobutyric acid was obtained as compared with the case where the soybean was not added (Test Example 43). In addition, when the soybeans with soybean pods were used (Test Example 46), soymilk containing high gamma -aminobutyric acid was obtained as compared with the case where the soybeans without soybean pods were used (Test Example 45).

The effect was recognized when the amount of added soybean was 2% or more (the dry weight ratio of the soybean to glutamic acid was 7 or more). In addition, the effect was further recognized when the amount of added green beans was 5% or more (the dry weight ratio of green beans to glutamic acid was 17 or more).

Experimental Example 6 Examination by Germinated Soybean Milk and Examination of Low Temperature Sterilization Process

(Manufacturing method of germinated soymilk)

About 20 kg of commercially available US IOM soybeans were immersed in 40 ° C. and 100 L hot water for 2 hours and then taken out of the water. This soybean was transferred to another container, and sprinkled in air while spraying water at 25 ° C. every 6 hours for 24 hours to obtain about 46 kg of germinated soybean. 46 kg of the germinated soybeans were crushed with 46 kg of water, and sebum was removed to obtain a liquid.

(Test Example 47)

The liquid from which the above-mentioned busy paper was removed was added potassium hydroxide solution as needed to raise the pH to about 0.2. This liquid was hold | maintained at 30 degreeC for 100 minutes.

(Test Example 48)

The liquid from which the above-mentioned busy paper was removed was added potassium hydroxide solution as needed to raise the pH to about 0.2. Next, after 60 degreeC and 1 minute heating, it hold | maintained 10 degreeC and 20 hours.

(Test Example 49)

The liquid from which the above-mentioned busy paper was removed was added potassium hydroxide solution as needed to raise the pH to about 0.2. Next, it heated at 70 degreeC for 1 minute, and hold | maintained at 10 degreeC for 20 hours.

(Test Example 50)

The liquid from which the above-mentioned busy paper was removed was added potassium hydroxide solution as needed to raise the pH to about 0.2. This liquid was hold | maintained at 30 degreeC for 100 minutes. Next, after 60 degreeC heating for 1 minute, it hold | maintained 10 degreeC for 20 hours.

The solutions obtained in Test Examples 47 to 50 were heated at 145 ° C. for 5 seconds by a direct steam injection type instantaneous heating device, and then cooled to 5 ° C. to obtain soymilk. The number of bacteria was measured before heating by this autoclaving and enzyme deactivation treatment. The amount of γ-aminobutyric acid was measured for the soymilk obtained according to the above method. The results are shown in Table 10.

(γ-amino butyric acid amount)

As shown in Table 10, when the low temperature holding step was carried out (Test Examples 48 to 50), the amount of γ-amino butyric acid increased compared with the high temperature holding alone (Test Example 47). In addition, when the high temperature holding step and the low temperature holding step were combined (Test Example 50), γ-amino butyric acid was produced more than the low temperature holding step (Test Examples 48 and 49). Accordingly, it was found that the present invention can obtain the effect of increasing the amount of γ-aminobutyrate even in germinated soymilk. In addition, it was found that there is an effect of increasing the amount of γ-aminobutyric acid even when glutamic acid is not added.

(Condition of low temperature sterilization process)

When it performed at 60 degreeC 1 minute (Test Example 48) and 70 degreeC 1 minute (Test Example 49), the soymilk which has no problem in food hygiene was all obtained. Soymilk (Test Example 48) at 60 ° C for 1 minute was more γ-aminobutyric acid than soymilk (Test Example 49) at 70 ° C for 1 minute.

Experimental Example 7 Effectiveness of Low Temperature Maintenance Process (4 ° C and 10 ° C)

On the pilot scale, it was examined whether the same effect as that of the 10 ° C. low temperature holding step can be obtained even at the low temperature keeping step of 4 ° C.

(Production method of soymilk)

20 kg of commercially available soybeans (breed; Amigo, Canada) were immersed in 25-30 ° C., 100 L hot water for 12 hours, and then drained to obtain 46 kg (moisture content; 60.8%). Next, 43.8 kg of soaked soybean (water content; 60.8%) and 2.2 kg of green beans (water content; 60.5%) [foot beans; 5%] was crushed while adding a solution in which 76 g of glutamic acid was dissolved in 46 kg of water, and the paper was separated to obtain a liquid. Potassium hydroxide solution was added as needed to raise the pH to about 0.2. This liquid was hold | maintained at 30 degreeC for 100 minutes. Next, after 60 degreeC heating for 1 minute, it hold | maintained for 20 hours at each holding temperature of 4 and 10 degreeC. Thereafter, the mixture was heated at 145 ° C for 5 seconds by a direct steam injection type instantaneous heating device, and then cooled to 5 ° C to obtain soymilk.

Before heating to this high temperature sterilization and enzyme deactivation treatment, the presence of decaying odor and the number of bacteria were confirmed. In addition, the amount of gamma -aminobutyric acid and pH were measured about the obtained soymilk by the said method. The results are shown in Table 11.

As shown in Table 11, high γ-aminobutyric acid-containing soymilk was obtained at 4 ° C (Test Example 52) similarly to 10 ° C (Test Example 53) as the low temperature holding temperature.

Experimental Example 8 (Difference in Flavor According to Residual Glu Amount)

Foods high in glutamic acid are known to be less flavorful. Therefore, in the high γ-aminobutyric acid-containing soymilk containing and maintaining glutamic acid, how much glutamic acid remains has an undesirable effect on the flavor of soymilk.

(Experimental method)

(Test Example 54)

20 kg of commercially available soybeans (breed; Amigo, Canada) were immersed in 25-30 ° C., 100 L hot water for 12 hours, and then drained to obtain 46 kg (moisture content; 60.8%). Next, 43.8 kg (moisture content; 60.8%) of soaked soybean obtained and 2.2 kg (moisture content; 60.5%) of green beans [foot beans; 5%] was crushed while adding a solution in which 76 g of glutamic acid was dissolved in 46 kg of water to obtain a liquid obtained by removing the sebum. Potassium hydroxide solution was added as needed to raise the pH to about 0.2. This liquid was hold | maintained at 30 degreeC for 100 minutes. Next, after 60 degreeC and 1 minute heating, it hold | maintained 10 degreeC and 20 hours. Thereafter, the mixture was heated at 145 ° C for 5 seconds by a direct steam injection type instantaneous heating device, and then cooled to 5 ° C to obtain soymilk.

(Test Example 55)

Soymilk was prepared in the same manner as in Example 35, except that 100 g of glutamic acid was added instead of 76 g of glutamic acid.

(Test Example 56)

Soymilk was prepared in the same manner as in Example 35, except that 120 g of glutamic acid was added instead of 76 g of glutamic acid.

The amount of γ-aminobutyric acid was measured for the soymilk obtained according to the above method. In addition, flavor evaluation was performed according to the following method. The results are shown in Table 12.

[Flavor evaluation]

30 ml of the obtained soymilk was evaluated by the score based on the following criteria about the flavor when 10 panels ate, and the average value of the evaluation scores of all the panels was computed.

3 points; It has a deep taste and is refreshing and easy to drink.

2 points; The balance of flavor falls.

1 point; It is not suitable as soy milk because its aftertaste is not good.

As shown in Table 12, when the amount of glutamic acid remaining was 45 mg or more (Test Example 56), the flavor of soymilk was impaired, but when the amount of glutamic acid remaining was 35 mg or less (Test Examples 54, 55), it was suitable as soymilk. . In addition, 25 mg (Test Example 54) of soymilk was better as soy milk than 35 mg (Test Example 55) of soymilk.

Experimental Example 9

(Experimental method)

(Test Example 57)

20 kg of commercially available dry soybean (breed; Amigo, Canada) was immersed in 25-30 ° C., 100 L hot water for 12 hours, and then drained to obtain 44 kg (moisture content; 61%). Next, 44 kg of soaked soybeans obtained were crushed while adding a solution of 40 g of glutamic acid dissolved in 44 kg of water to obtain a liquid obtained by removing the sebum. The pH was raised to about 0.2 by adding potassium hydroxide solution as needed to the liquid from which the said bean curd was removed. Next, after 60 degreeC heating for 1 minute, it hold | maintained 10 degreeC for 20 hours. Thereafter, the mixture was heated at 145 ° C for 5 seconds by a direct steam injection type instantaneous heating device, and then cooled to 5 ° C to obtain soymilk. The amount of γ-aminobutyric acid and glutamic acid were measured for the soymilk obtained. The results are shown in Table 13. "-" In a table | surface shows below a detection limit.

(Test Example 58)

This soymilk was powdered using a spray dryer (intake temperature 180 degreeC, exhaust temperature 70 degreeC), and the soymilk powder was obtained. The amount of gamma -aminobutyric acid in the soymilk powder obtained was 560 mg / 100 g solids.

(Test Example 59)

As an example of the food using this soymilk, the tofu of the jelly form was manufactured by the following method. 85.5 parts by mass of soy milk of Test Example 57, 3.6 parts by mass of vegetable oil, 5 parts by mass of saccharides (dextrin, gelling agent, etc.) and 5.9 parts by mass of water were mixed and homogenized, and then sterilized and heated at 145 ° C. Filled tofu in the form of jelly.

(Test Example 60)

As a food example using this soymilk powder, pound cake was manufactured by the following method. At room temperature, 100 parts by mass of unsalted butter and 100 parts by mass of sugar were mixed until creamy. Next, 100 mass parts of eggs were added little by little, stirring. Next, 10-20 parts by mass of the soymilk powder of Test Example 58, 80-90 parts by mass of the flour (100 parts by mass in combination with the soymilk powder and the force), and 2 parts by mass of the baking powder were mixed and sieved. This was transferred to a container and fired at 170 ° C. for 40 minutes to make a 20 cm-type pound cake.

Experimental Example 10

(Experimental method)

(Test Example 61)

900 kg of commercially available dry soybean (variety; Tsurumusume, Japan) was immersed in 15 ° C and 2500 Kg water for 14 hours, and then drained to obtain 2000 kg (moisture content; 60%). Next, a solution obtained by dissolving 3.8 kg of sodium glutamate in 3400 kg of water was added to 2000 kg of the soaked soybean, which was crushed, heated at 50 ° C. for 5 minutes, and the paper was separated to obtain a liquid. This solution was kept at 10 ° C for 20 hours. Then, after heating at 150 degreeC for 3 second with the infusion type instantaneous heating apparatus, it cooled to 5 degreeC and obtained soymilk. The amount of γ-aminobutyric acid and glutamic acid were measured for the obtained soy milk and the solution before the low temperature holding step. In addition, the number of bacteria after the pasteurization process was measured. The results are shown in Table 14 and Table 15.

The amount of γ-aminobutyric acid and glutamic acid before the low temperature maintenance step shown in Table 14 is the value of the solution which is about 5 to 10 minutes after grinding and finishing the low temperature sterilization step. This solution was elapsed for a certain time after grinding, and further subjected to γ-aminobutyric acid conversion reaction because the pasteurization process by heating was performed. Therefore, theoretically, the amount of glutamic acid before the low temperature maintenance process can be estimated to 70 mg or more. The reason why the sample could not be taken at the correct timing is due to the actual construction of the machine.

(Test Example 62)

This soymilk was powdered using a spray dryer to obtain soymilk powder. The amount of gamma -aminobutyric acid in the soymilk powder obtained was 557 mg / 100 g solids.

(Test Example 63)

The pasteurization process was carried out in the same manner as in Test Example 61 except that the pasteurization process was performed at 55 ° C. for 5 minutes. Soymilk as in Test Example 61 was obtained.

According to the production method of the present invention, it is possible to provide a method for producing soymilk which can increase the γ-aminobutyric acid in soymilk and at the same time suppress the increase in the number of bacteria within an acceptable range for food hygiene.

Claims (13)

Liquefaction process (A) which obtains the solution which removed the water-insoluble component from the mixed liquid of soybean grind | pulverine, and the mixed liquid, When the horizontal axis is set as the holding temperature (X) (° C) and the vertical axis is set as the holding time (Y) (hr), Y ≤ 24000 × X ^{-2. 7} which have the same X is 4 ~ 15 ℃, Low temperature maintenance step (B ₁ ) for maintaining the mixed solution or the solution in a range satisfying the conditions of, Enzyme deactivation process (C), Soymilk production method comprising a. Liquefaction process (A) which obtains the solution which removed the water-insoluble component from the mixed liquid of soybean grind | pulverine, and the mixed liquid, In the case where the abscissa axis is the holding temperature (X) (° C) and the ordinate axis is the contact strength (Z) of the mixed solution or the solution and the bacteria, Z ≤ 3.7 × 10 ¹⁰ × X ^{-3.6 and} at the same time X is from 4 to 15 ℃, Low temperature maintenance step (B ₂ ) for maintaining the mixed solution or the solution in the range satisfying the conditions of, (In this case, the contact strength Z is the integral time from the holding time 0 to Y of the growth curve of the bacteria at the holding temperature X when the horizontal axis is the holding time Y (hr) and the vertical axis is the number of bacteria. to be.) Enzyme deactivation process (C), Soymilk production method comprising a. The method according to claim 1 or 2, A method for producing soymilk, characterized in that the low temperature holding step is in a range that further satisfies the following conditions. Y ≥ 50 × X ^-0.72 The method according to any one of claims 1 to 3, Concurrently with the liquefaction process or between the liquefaction process and the low temperature holding process, By heating to 50 ~ 75 ℃ the number of bacteria before the low temperature maintenance process to 1/100 or less, or Low temperature sterilization process (D) to heat to 50 ~ 75 ℃ to reduce the number of bacteria before the low temperature maintenance process to less than 1 × 10 ⁶ Soymilk production method comprising a. The method of claim 4, wherein Between the liquefaction process and the low temperature holding process, before the low temperature sterilization process High temperature holding process (E) maintained within 25 ℃ ~ 35 ℃ within 3 hours Soymilk production method comprising a. The method according to any one of claims 1 to 5, Method for producing soymilk, characterized in that the mixed solution or the solution made in the liquefaction step further comprises glutamic acid added from the outside. The method according to any one of claims 1 to 6, Method for producing soymilk, characterized in that the mixed solution or the solution made in the liquefaction process further comprises glutamate decarboxylase or a material containing the enzyme. A method for producing soymilk powder, wherein the soymilk obtained by the method for producing soymilk according to any one of claims 1 to 7 is subjected to a drying treatment or to a drying treatment and a grinding treatment. Soymilk with soy flour and water as raw materials, A low temperature maintenance step of maintaining the mixture or solution containing the raw material at 4 to 15 ° C. for a predetermined time, A soymilk comprising a soymilk-derived γ-aminobutyric acid content of more than 20 mg per 13.75 grams of soy solids in soymilk. The method of claim 9, The raw material further includes glutamic acid added from the outside, Soy milk, characterized in that the soymilk-derived γ-aminobutyric acid content of more than 50 mg and glutamic acid content of 40 mg or less per 13.75 g soy solids in soy milk. The method of claim 10, The raw material further comprises glutamate decarboxylase or a material containing the enzyme, Soymilk, characterized in that the soymilk-derived γ-aminobutyric acid content of more than 70 mg and glutamic acid content of 40 mg or less per 13.75 g soy solids in soymilk. The method of claim 9, The soybean is germinated soybean, Soymilk, characterized in that the soymilk-derived γ-aminobutyric acid content of more than 25 mg / glutamic acid content of 15 mg or less per 13.75 g soy solids in soy milk. In the manufacturing method of soy milk, including the liquefaction process, glutamic acid addition process, pasteurization process, low temperature maintenance process, enzyme deactivation process, A liquefaction step of obtaining a solution in which the water-insoluble component is removed from the mixed solution of soybean pulverized water and water, or A glutamic acid addition step of adding glutamic acid to the mixed solution or the solution, Simultaneously with the liquefaction step or between the liquefaction step and the low temperature holding step, the number of bacteria before the low temperature holding step is reduced to 1/100 or less by 50 to 75 ° C. heating, or before the low temperature holding step by 50 to 75 ° C. heating. Pasteurization process with less than 1 × 10 ⁶ bacteria, Low temperature holding step of maintaining the mixed solution or the solution until the time of γ-aminobutyric acid content of 50 mg or more at 4 ~ 15 ℃, Enzyme deactivation process, Soymilk production method comprising a.

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