KR900000960B1 - Process for making of soy milk - Google Patents

Abstract

A soybean milk having a low phytin is prepared. Thus, a sterilized soybean milk (Be'=5-7≰ ) is cooled down and treated with a mixture containing one part of Dowex MSC-1 and 10 parts of 2% phytase solution at 5≰C for 24 hrs with agitation. After 70% of the enzyme solution is removed, the resulting mixture is treated with 2% glutaraldehyde for immobilization for 2 hrs. Soybean milk is passed through a column packed with the immobilized enzyme to isolate phytic acid.

Description

Manufacturing method of soymilk

The present invention relates to a method for producing soymilk with reduced phytin acid content.

An object of the present invention is to reduce the phytic acid content present in soy milk to reinforce the micronutrients essential to the human body and to improve the digestibility of proteins to produce new soy milk.

Since ancient times, plant seed proteins such as cereals and soy milk have been a major source of protein nutrition for humans. In particular, soybean oil is highly used because it is a high protein low carbohydrate source having excellent amino acid composition.

In other words, processed foods such as tofu, soybean paste and soybean meal, which are traditional foods, are currently manufactured in powdered soy protein or fibrous protein such as concentrated soy protein and soy protein, which are extracted and separated from soybeans. In skim soybeans, food materials such as proteins have been produced in tissues. In addition, in recent years, soy milk has been developed in an attempt to manufacture soybean intact ingredients without an extraction process as seen in soy protein production. In this method, most of the nutritional components of soybean are preserved in the beverage, the yield of the product is higher, and the processing cost is reduced. In Japan, the production of soy milk is increasing with the advancement of manufacturing technology and consumer's health orientation.

Soy milk is manufactured as follows using hwandu soybean, peeled soybean, skim soybean as a raw material.

In other words, these raw materials can be deactivated by inactivation of enzymes (lipidase), which cause the production of `` push '' and `` fishy '' products, if necessary. It is immersed in water or the water which added the carbonate, phosphate, etc., without performing these processes or these processes. Subsequently, the raw material impregnated with the above water is finely pulverized using a crusher to form a slurry, and then, a fine crushed particle is removed by a centrifugal separator to obtain a soymilk substrate. This soybean milk substrate is homogenized by a homogenizer as it is, and then subjected to heat treatment and filled into a container to obtain a soymilk product. In addition, soymilk with added sugars, fats and oils, thickeners, fruit juices, incense burners, etc. is prepared according to the consumer's preference, and is homogenized and sterilized to fill the container, thereby making a product.

Soy milk produced as described above is different depending on the type of soybean, the amount of use, etc., but usually contains about 1.5g phytic acid per 100g protein in soymilk. Phytic acid is a compound in which phosphoric acid groups are bound to the entire hydroxyl group of myoinositol, and it is combined with nutritionally important trace metals such as calcium, magnesium, iron, and zinc to form poorly soluble compounds. As a result, people or animals that consume high phytic acid may interfere with normal intestinal absorption of this type of metal, resulting in a series of deficiency disorders.

In the past, phytic acid has become one of the polio triggers in cereals and legumes. It is known that supplementation with calcium and vitamin D is necessary to overcome polio caused by phytic acid. As a result of experiments on calcium absorption using ⁴⁵ Ca, Bona et al. Recognized that normal calcium assimilation requires 240 mg of calcium per 80 mg of phytic tannin in plants.

In addition, phytic acid present in plants containing soy protein isolates is known to interfere with the use of zinc in plants by unit animals, and for this reason, in the United States, zinc supplements are predominantly infants whose soy protein isolates are the subject. It is a standard method in the manufacture of prescriptions.

In addition, phytic acid is known to have an inhibitory action on digestive enzymes such as α-amylase, trypsin, and pepsin, which are metal ions such as calcium, as activating factors.

Therefore, it is thought that it is very preferable to make soymilk without containing or reducing phytic acid for the purpose of using this kind of processed protein for human nutrition. Since phytic acid is ubiquitous in the cell layer called the 1-aquatic lamellae between the outer skin (skin and seed) and starch embryo in seed of monocotyledonous plants, physical removal is relatively easy due to mucus, etc. There is no distinct lamellae in the protein, and it is mainly present in protein granules. Therefore, in the use of proteins, removal thereof is more difficult than grains.

To date, there have been various experimental reports or patent applications on the removal of phytic acid in soybean, but the method can be roughly divided into methods such as one overexposure method, two ion exchange resin methods, and three chemical methods. In the ultra-exposure method, peptides are accumulated on the surface of the membrane during operation, which results in a slower overexposure rate.

In addition, phytic acid can be removed by treating the protein solution with an anion exchange resin due to its phosphate residue, but soy protein has a negative charge in the solution near the center and adsorption to the protein resin is significant. Regeneration or cleaning must be performed, resulting in troublesome operation and reduced protein yield.

In chemical treatment, it is possible to extract and remove soy protein by treating with hydrochloric acid, strong acid such as trichloroacetic acid, or strong base such as sodium hydroxide, but this method is also complicated in manufacturing operation and requires a great deal of effort to treat a large amount of waste liquid. And manufacturing cost becomes high. In addition, acid base treatment may denature the protein or adversely affect its digestibility. Therefore, there is a need for the development of a method capable of easily removing phytic acid under complete conditions.

All of the above methods have been attempted to produce isolated soy protein, but no examples of attempting to reduce phytic acid by the use of these methods for the production of soymilk are not seen.

In view of such a situation, the present inventors have made a thorough examination to improve the shortcomings of the above technology, and have completed the present invention.

That is, the present invention relates to decomposing and removing phytic acid by adding an enzyme having pyroic acid-degrading activity to soybean milk substrate obtained by crushing and crushing raw material tissue in preparing soymilk using soybean as a raw material. In addition, if necessary, a method of enzymatic treatment in a soybean dipping step or enzymatic treatment in a packaged product and then distribution can also be used. Decomposition of phytic acid by enzymatic treatment can be carried out under very mild conditions, so the effect on soymilk is small. Inositol obtained by removing phosphate groups by enzymatic action is one of the vitamin B groups and can be effectively used nutritionally since it is a useful substance having a growth promoting action and an anti-fatty action.

Enzymes used in the present invention are enzymes derived from plants such as wheat and potatoes, enzymes derived from animal organs such as intestinal tract, enzymes of microbial origin such as bacteria, yeast, mold, actinomycetes, and phytase having phytic acid-degrading activity. Enzymes such as phosphatase and the like can be used. These enzymes can be combined with all enzymes useful for the production of soymilk, including enzymes that have the ability to degrade polysaccharides or sugars, such as cellulase, pegtinase, α-galactsidase, and the like, acidic, neutral, and alkaline proteases. Can be used. In addition, enzymes having phytic acid-degrading activity, alone or in combination with other enzymes, are adsorbed to resins, glass, alumina, polysaccharides, and the like, and immobilized by chemical bonding, or materials such as alginic acid and carrageenan. It can also be used for the enzyme encapsulated in the inside and immobilized. In the enzymatic reaction, an enzyme is added to the soymilk prepared by the above method, and the reaction is carried out by stirring while heating, or a fully compatible reaction is carried out in an agitator tank using an immobilized enzyme, or a packed bed, a fluidized bed, an enzyme tube, or an enzyme membrane. The reaction of the pragpro type using etc. can be made. It is also possible to hydrolyze phytic acid by enzymatic action during soymilk distribution.

The present invention is specifically described by the following experimental examples and examples.

Experimental Example 1

After grinding the soybeans soaked at room temperature for 20 hours, crushed with 10 times the amount of water, including the water absorbed when soaked, the grounds were heated, boiled and held for 5 minutes, and then 1 ml was obtained from the soymilk prepared by aging. To this, 1 ml of the following enzyme solution prepared at 0.2% was added and allowed to react for a predetermined time. Then, 2 ml of 10% trichloroacetic acid was added thereto, and phosphorus was quantified on the supernatant supernatant, and phytic acid degradation activity was obtained from the amount of favorable phosphorus by the action of enzyme. The results of the investigation are shown in the first table.

TABLE 1

Advantageous salvage by enzymatic action

As is clear from the results in Table 1, it was recognized that phytic acid-degrading activity is present in enzymes present in plants such as wheat and potatoes and enzymes derived from bovine intestines.

Experimental Example 2

The soymilk prepared by the conventional method is sterilized, cooled, and then reacted with wheat-derived phytase (in table, free enzyme) and immobilized phytase (in table, immobilized enzyme), and when soymilk is decomposed. The amount of favorable phosphorus was calculated | required and the result of having measured the decomposition rate is shown in the 2nd table | surface.

TABLE 2

Relationship between enzyme concentration and degradation rate

Enzyme concentration = enzyme unit / soymilk ml

As apparent from the results in Table 2, it was found that phytase and immobilized phytase can alleviate phytic acid content in soymilk.

Example 1

The soybeans soaked at room temperature for 20 hours were ground with 10 times the amount of water, including the water absorbed when soaked. The grounds were heated and boiled for 5 minutes, and then overheated to obtain a soymilk substrate. After cooling, the substrate was placed in a jacket tank, 1 part of enzyme having phytase activity was added to 100 parts of soymilk, and maintained at 50 ° C. The reaction was continued for 2 hours with slow stirring, and then heated to 80 ° C. homogenizer) and homogenized, followed by sterilization to prepare soymilk.

Example 2

After dissolving 5 g of warm water in 500 g of defatted soybeans, the resultant was sterilized by autoclave for 20 minutes under pressure of 1 atm. The pH was adjusted to 2.5 with cuenoic acid, 2 g of a commercial acidic protease was added, followed by shaking for 18 hours at 50 ° C. for enzymatic degradation. After centrifugation to obtain 4.5 l of supernatant, pH was adjusted to 7 with sodium hydroxide, 5 g of carboxy peptidase and 5 g of phytase were added and hydrolyzed again at 45 ° C. overnight. 500 g of orange granules, 500 g of orange granules, and 10 g of cuenoic acid were added thereto, followed by heat sterilization to prepare about 5 l of acid beverage.

Example 3

After sterilizing and cooling the Bome 5-7 ° soymilk prepared by a conventional method, 10 parts of 2% commercial phytase solution was added to 1 part of the ion-exchange resin Dowex MSC-1 (registered trademark), and it was heated at 5 ° C. After shaking for a period of time, 70% of the enzyme solution was decanted, the glutaraldehyde was added at a concentration of 2%, shaken and fixed for 2 hours, and then washed well with a buffer solution to prepare a column using a prepared enzyme. It was kept warm and passed through for 2 hours to decompose phytic acid in soymilk.

Claims (1)

A method for producing soymilk, in the production of soymilk, by adding or contacting phytase or phosphatase having phytic acid degrading activity and lowering the phytic acid content by the enzyme action.