TW201532525A - Process for manufacturing soybean mash and soybean mash - Google Patents

Abstract

Disclosed herein is to provide a process for manufacturing a soybean mash, which is able to prevent smell and astringent taste of soybeans and has special flavor and sweetness of soybeans, and a soybean mash. This process comprises: immersing raw soybeans in water at room temperature to prepare swollen soybeans having a swelling ratio (weight of swollen soybeans divided by weight of raw soybeans) of 1.7 or more; immersing the swollen soybeans in hot water at a temperature over 80 DEG C but below 90 DEG C for 13 to 30 minutes to prepare heated soybeans; and wet-milling the heated soybeans into a soybean mash. According to the present invention, a soybean mash having a good taste can be stably obtained using simple facilities.

Description

Method for producing soybean puree and soybean puree

The present invention relates to a method for producing soybean puree and soybean puree, and more particularly to a method for producing a soybean puree having less astringency/smell taste and rich flavor/sweet taste and obtained by the production method Soybean puree.

The plant protein contained in soybean is excellent in amino acid balance, and the lipid contains many linoleic acid having a cholesterol lowering action. Therefore, soybean processed foods represented by tofu and soymilk are favored as health foods.

Further, it is known that high concentrations of soybean hypocotyls contain isoflavones having anti-cancer and osteoporosis prevention effects, and saponins such as anti-cancer effects, anti-viral effects, and anti-oxidation effects are well known, but in tofu and soymilk. Most of the manufacturing process was abandoned.

Therefore, many attempts have been made to make soy mud which effectively utilizes all soybean ingredients.

However, if the linoleic acid contained in the soybean is contacted with oxygen, it is converted into n-hexanal by oxidation by the inherent lipid oxidase:lipoxygenase in soybean. The aldehyde has been known as a causative substance for soybean astringency.

Therefore, in order to improve the odor of soybean processed products, various deoxygenase inactivation treatments have been tried.

For example, Japanese Laid-Open Patent Publication No. 2004-16120 (hereinafter referred to as "Patent Document 1") discloses soymilk which dissolves dried soybean pulverized material in warm water to homogenize it. A method of manufacturing a beverage. Japanese Laid-Open Patent Publication No. WO2004/00880 (hereinafter referred to as "Patent Document 2") discloses a method for producing a soybean processed material which is obtained by pulverizing raw material soybeans and adding water to expand the soybean powder. Japanese Laid-Open Patent Publication No. 2006-136294 (hereinafter referred to as "Patent Document 3") discloses a method for producing a soybean sludge which is obtained by dry-pulverizing raw material soybeans as soybean dried granules and adding water and heating the dried soybean granules. Japanese Laid-Open Patent Publication No. 2007-228851 (hereinafter referred to as "Patent Document 4") discloses dissolving and dissolving raw soybean powder in hot water to a temperature of 80 ° C to 90 ° C (first heating), and then 95 Method for producing soymilk (second heating) heated at °C to 140 °C.

The methods disclosed in the above Patent Documents 1 to 4 are the same in that they are pulverized (dry pulverized) without adding water to the raw soybeans (dried soybeans, raw soybeans), and then heated in water after dispersion (the following methods are sometimes used) Simply referred to as "dry pulverization - post-heating method"). However, since soybean contains a large amount of lipids, a special pulverizing apparatus is required for dry pulverization (see Non-Patent Document 1 and the like if necessary). Further, when the "dry pulverization-post-heating method" is carried out, the dry pulverized soybean powder having a large surface area is in contact with oxygen in the air or dissolved oxygen in the water, and there is a function of the lipoxygenase. The problem of the change of soybean products.

Japanese Laid-Open Patent Publication No. 2007-222158 (hereinafter referred to as "Patent Document 5") discloses a grinding heat treatment method of adding soybeans to soybeans and grinding and heating the soybeans. Japanese Laid-Open Patent Publication No. WO 2008/081948 (hereinafter referred to as "Patent Document 6") discloses that soybean and grinding water are ground together in a liquid to be used as a bean paste, and the bean paste is preheated and heated at a predetermined temperature. Soymilk manufacturing method.

The methods disclosed in the above Patent Documents 5 and 6 are all methods for producing soymilk, and both are added with water and ground (wet pulverization) in soybeans, and then heated in the same manner (hereinafter, these methods are sometimes used) Simply referred to as "wet pulverization - post-heating method").

In these "wet pulverization-post-heating method", the surface area (contact area) of the soybean ground material is also large, so that the action of dissolved oxygen and fat oxygenase in the water cannot be avoided, and there is a problem of hairpin of the soybean product. .

Japanese Patent Publication No. 2007-289144 (hereinafter referred to as "Patent Document 7"), Japanese Patent Publication No. 2008-125 (hereinafter referred to as "Patent Document 8"), and Japanese Patent Publication No. 2003-23989 (hereinafter referred to as Japanese Patent Publication No. 2003-23989) "Patent Document 9") discloses a method in which unpulverized soybeans (hereinafter, raw soybeans) are heat-treated in hot water of a predetermined temperature for a predetermined time, and then pulverized to obtain soybean puree. In particular, in the case of immersing soybeans in water, the above-mentioned fat-oxygenase is activated to produce astringent substances, and the produced soybean milk becomes cockroach (Patent Document 9 [0004] ]segment).

Japanese Patent Publication No. 2006-191860 (hereinafter referred to as "Patent Document 10"), Japanese Laid-Open Patent Publication No. WO2010-073575 (hereinafter referred to as "Patent Document 11") discloses heating raw soybeans in hot water at a predetermined temperature. A method of producing soymilk for a predetermined period of time. Japanese Laid-Open Patent Publication No. 2006-129877 (hereinafter referred to as "Patent Document 12") discloses a processed soybean powder material/soybean beverage obtained by heat-treating raw soybeans in steam at a predetermined temperature for a predetermined time, followed by pulverization and drying. .

In the methods disclosed in the above Patent Documents 7 to 12, the raw soybeans are not sufficiently immersed in water at normal temperature before the heat treatment, and the heat treatment is directly performed in hot water or steam (hereinafter sometimes These methods are simply referred to as "direct heating - post-crushing").

On the other hand, it is also disclosed that before the heat treatment, the raw soybean is immersed in water at a normal temperature for a predetermined time, and then heat-treated at a high temperature, and further pulverized to obtain a large The method of bean paste.

For example, Japanese Patent Publication No. 2011-217642 (hereinafter referred to as "Patent Document 13") discloses a soybean which is immersed in water after being immersed in water, heated by heating water vapor, and crushed into a sauce or a mud. The processing method (Japanese Patent Publication No. 4), Japanese Patent Publication No. 2007-244330 (hereinafter referred to as "Patent Document 14") discloses that the raw soybean is immersed in water, followed by heating and pressurization conditions. A method for producing a soybean bean juice which is subjected to a pulverization treatment after the heat treatment is disclosed in Japanese Patent Laid-Open Publication No. Hei. No. 2006-75011 (hereinafter referred to as "Patent Document 15"), which is characterized in that the soybean is immersed in water and then subjected to pressure heating, followed by pressure heating. A method of manufacturing processed soybeans. Japanese Laid-Open Patent Publication No. 2002-262805 (hereinafter referred to as "Patent Document 16") discloses a method for producing a soybean-derived food in which soybeans are added in water to be expanded, and the expanded soybeans are boiled and the boiled soybeans are chopped. .

In the methods disclosed in the above Patent Documents 13 to 16, the raw soybeans are subjected to immersion treatment in water, and then the same applies to heat treatment at a high temperature. In the heat treatment of the patent document 13, for example, it is preferable to heat water vapor at 120 to 500 ° C, and in the heat treatment of Patent Document 14, the temperature condition is in the range of 90 to 130 ° C ( In the pressure heat treatment of Patent Document 15, the range of 110 to 125 ° C is preferable (the same document [0028]), and in the heat treatment of Patent Document 16, it is set at normal pressure or Boil under pressure (same paragraph [0025]).

In other words, in the descriptions disclosed in Patent Documents 13 to 16, the temperature of the heat treatment is the same as that of the high temperature region of 90 ° C or higher (hereinafter, these methods may be simply referred to as "high temperature heating - post pulverization method"). .

The aforementioned "direct heating - post pulverization method" and "high temperature heating - post pulverization" In the method, the fat oxygenase is deactivated in advance before the pulverization step, so it is conceivable that the "dry pulverization-post-heating method" and the "wet pulverization-post-heating method" are easily suppressed by the fat-oxygenase. The formation of flavor components.

[First technical literature] [Patent Literature]

Patent Document 1: Japanese Patent Publication No. 2004-16120

Patent Document 2: Japanese Re-publication Patent WO2004/00880

Patent Document 3: Japanese Patent Publication No. 2006-136294

Patent Document 4: Japanese Patent Publication No. 2007-228851

Patent Document 5: Japanese Patent Publication No. 2007-222158

Patent Document 6: Japanese Re-publication Patent WO2008/081948

Patent Document 7: Japanese Patent Publication No. 2007-289144

Patent Document 8: Japanese Patent Publication No. 2008-125

Patent Document 9: Japanese Patent Publication No. 2003-23989

Patent Document 10: Japanese Patent Publication No. 2006-191860

Patent Document 11: Japanese Re-publication WO2010-073575

Patent Document 12: Japanese Patent Publication No. 2006-129877

Patent Document 13: Japanese Patent Laid-Open Publication No. 2011-217642

Patent Document 14: Japanese Patent Publication No. 2007-244330

Patent Document 15: Japanese Patent Publication No. 2006-75011

Patent Document 16: Japanese Patent Publication No. 2002-262805

[Non-patent literature]

Non-Patent Document 1: Journal of the Japan Society of Food Science and Technology, Vol. 58, No. 11, pp. 552-558

Therefore, the inventors of the present invention have a "high-temperature heating-post-grinding method" as a representative of the methods disclosed in the above-mentioned Patent Documents 7 to 12, "direct heating-post-grinding method" and the methods disclosed in Patent Documents 13 to 16. "As a result of trying to make soy mud, we can understand that the following problems still exist.

That is, in the above-mentioned "direct heating-post-grinding method", by prolonging the heating time, the tendency of astringency/astringency is lowered, but the decrease in flavor/sweetness is remarkable, and as a result, it can be understood that When the heating-post-grinding method is carried out, only the temperature and the heating time are adjusted, and it is difficult to coexist the "suppression of astringency and astringency" and "maintaining of flavor and sweetness" of the soybean puree.

On the other hand, it can be understood that in the above-mentioned "high-temperature heating-post-grinding method", it is difficult to suppress the "sweet taste and astringency" of the soybean puree by using the above-described high-temperature heating conditions of 90 ° C or higher. The scent and sweetness are kept together.

As described above, the conventional method is not sufficient in obtaining a soybean sludge which does not destroy the original flavor of soybean and has no astringency and astringency.

Therefore, the inventors of the present invention have studied the establishment of a method for producing soybean syrup which has a simple and effective taste and has an astringent taste and an astringent taste, and which has the original flavor of soybean.

In order to achieve the above-mentioned problems, the present inventors have found that when soybean syrup is obtained, raw soybeans are used instead of dry soybean powder as raw materials, and raw soybeans are first immersed in water at normal temperature as expansion with a predetermined expansion ratio. Soybean, the expanded soybean is then heated in a predetermined temperature of hot water under normal pressure for a predetermined time and then ground, thereby obtaining a soy-sweet and astringent taste, and retaining the original flavor of the soybean and increasing the sweetness of the soybean puree. In the soybean syrup thus obtained, when the content of the specific trace component in the sample having the predetermined solid content content concentration of the soybean puree is a specific amount or less, the flavor and the taste are more excellent, so that the present invention has been completed.

The present invention is based on the discovery that a sweet taste component is formed in soybean by heating by raw soybeans, and the sweet taste component gradually dissipates from the surface of the soybean which is in contact with the other hot water by diffusion. Furthermore, the present invention can be used as an expanded soybean by immersing raw soybeans in water before the heating step, thereby shortening the heating time required for inactivating the fat oxygenase in soybean in the subsequent heating step. New discoveries. Further, the present invention is based on the discovery that the astringent component in soybean can be effectively removed by immersing in hot water and heating the expanded soybean instead of the raw soybean.

That is, the present invention provides a method for producing a soybean puree, which comprises: a) a step of swelling the raw soybean by immersing the raw soybean in water at normal temperature; and b) heating the expanded soybean obtained in the step (a) above to obtain a heating step of heating the soybean; and c) a grinding step of obtaining the soybean ground treatment by the wet grinding of the heated soybean obtained in the step B); the method for producing the soybean sludge is characterized in that the step a) The expansion ratio (expanded soybean weight / raw soybean weight) is set at 1.7 The above step, and the step B) is a step of immersing the expanded soybean in hot water of 80 ° C or more and less than 90 ° C for 13 minutes or more and 30 minutes or less.

Furthermore, the present invention provides a soybean puree obtained by the above method, wherein 1% of the sample having a solid content concentration of 20% by weight of the soybean puree has a n-hexanal content of 0.05 μg/g or less, and 2) as soybean The saponin-derived soybean soap alcohol A content is 120 μg/g or less.

The soybean puree obtained by the method of the present invention has no astringency and astringency, and has the original flavor of soybean, so it is not only used alone, but also can be used as a raw material for soybean cake or the like.

In the present invention, raw soybeans are used as raw materials instead of soybean powder. There are no particular restrictions on the variety and origin of soybeans, and it is possible to use various varieties of soybeans from various regions.

First, an outline of the method of the present invention will be described.

The present invention, as described above, has a) expansion step, a heating step, and a c) grinding step.

In the present invention, the object cannot be achieved in the absence of any of the above steps a) to c).

Further, in the present invention, the raw soybeans must be treated in the order of each of the above steps a), B), and c).

For example, after the soybean is treated in the expansion step, and then after the treatment in the grinding step, the soybean ground material immediately after the grinding step is still kept active during the treatment in the heating step. Fat oxygenase. As a result, the lipid component contained in the soybean ground material is easily oxidized by contact with air, resulting in a strong astringency of the obtained soybean puree, which cannot achieve the object of the present invention.

The method of the present invention will be described below in each step.

A) expansion step

The expansion step of the present invention is a step of immersing raw soybeans in water at normal temperature to obtain expanded soybeans. The expanded soybean is set until the core of the soybean granule sufficiently contains water having high thermal conductivity. As a result, when the expanded soybean is transferred to the next step, that is, the heating step, heat is rapidly transferred from the soybean surface to the core thereof as compared with when the raw soybean is directly transferred to the heating step. Therefore, in the heating step of B) described later, the time required for inactivating the enzyme: fat oxygenase in soybean can be shortened. As a result, the inventors of the present invention have inferred that the dissipation of the two components of the aroma/sweet taste from soybean can be suppressed to a minimum.

Therefore, in the absence of the expansion step, only the temperature and time of the heating step B, which will be described later, are adjusted, and it is difficult to maintain the aroma and sweetness in the soybean while removing the astringency and the astringency. Thereby, in the present invention, it is necessary to transfer the soybean to the expansion step.

In this expansion step, raw soybeans absorb water and become expanded soybeans. At this time, the expansion ratio of soybean (expanded soybean weight/raw soybean weight) needs to be controlled to 1.7 or more. When the expansion ratio is less than 1.7, the impregnation of water in the soybean tissue is insufficient, and as a result, the effect of the above expansion step cannot be sufficiently exhibited. The expansion ratio is preferably 1.8 or more. On the other hand, even if the expansion ratio exceeds 2.2, the above-described effect of the expansion step in accordance with the increase in the expansion ratio cannot be obtained, which is not preferable in terms of production efficiency.

In the present expansion step, raw soybeans are immersed in water at normal temperature in order to set the expansion ratio to the above range. The normal temperature refers to a temperature of 5 ° C to 35 ° C.

When the water temperature is less than 5 ° C, the time required for the raw soybean to fully absorb water becomes longer, which is not the best in terms of the production efficiency of the soybean puree. The water temperature is preferably 10 ° C or more, more preferably 15 ° C or more, and further more preferably 25 ° C or more.

On the other hand, even if the water temperature exceeds 35 ° C, it is not possible to shorten the water absorption time of the raw soybeans to the extent that the temperature rises, which is not the best policy.

In order to obtain the expanded soybean of the aforementioned expansion ratio, the raw soybean is roughly immersed in normal temperature water for 90 to 180 minutes. If the water ratio (water weight/raw soybean weight) is an amount sufficient to sufficiently immerse the raw soybeans in the container, it usually has a range of approximately 2 to 6.

The expansion step not only adopts a method of allowing raw soybeans to stand in water, but also can be applied to the water layer in a gentle condition without damaging the raw soybeans in order to renew the water layer in contact with the raw soybean surface. Workarounds such as methods.

B) heating step

In this step, the expanded soybean obtained in the aforementioned expansion step is heated to heat the soybean. If the expanded soybean is directly transferred to the grinding step described later without the heating step, the astringent component: n-hexaldehyde is formed by the action of the enzyme: fat oxygenase in the active soybean, and the soybean of the desired quality cannot be obtained. mud.

Furthermore, the heating step can be performed under normal pressure, so that no pressurizing equipment is required.

Further, it is critical that the expanded soybean is immersed in hot water in this step, and for example, when it is heated by steam, the object of the present invention cannot be attained. By immersing the expanded soybeans in hot water, the astringent ingredients in the soybeans are extracted by the hot water, and the finally obtained soybean mud becomes an excellent quality having aroma/sweetness and less astringency/smell. When the soybean is expanded by steam without using hot water, the effect of extracting the astringent component from the expanded soybean is lacking, and the soybean obtained finally is obtained. The residual astringency in the mud does not achieve the object of the present invention.

Therefore, when it is the heating step, in this step, it is important to maintain the amount of hot water sufficient for the expanded soybean to be immersed in the hot water.

In the heating step, the temperature of the hot water needs to be 80 ° C or more and less than 90 ° C.

When the temperature of the hot water is less than 80 ° C, the fat oxygenase inactivation effect is insufficient, so the soybean grinding treatment in the next step, that is, the grinding step, generates astringency due to the contact of oxygen and the action of lipoxygenase. ingredient. On the other hand, if the temperature of the hot water is 90 ° C or more, the astringency and the astringency of the soybean puree are suppressed, but the flavor/sweetness is insufficient. The reason for this is presumed to be that if the temperature of the hot water is 90° C. or more, the flavor component and the sweet component in the soybean are easily diffused in a short time and flowed out into the hot water.

The hot water temperature is preferably 82 ° C or higher and 88 ° C or lower. When the temperature of the hot water is from 82 ° C to 88 ° C, a soybean puree having astringent/scented aroma and having a unique flavor and sweetness of soybean can be obtained. The temperature of the hot water is preferably 84 ° C or more and 86 ° C or less. When the temperature of the hot water is 84° C. or more and 86° C. or less, as described later, the astringency and the astringency can be suppressed, and the “permissible range of the heating time” of the soybean pure mud having a good flavor/sweet taste is enlarged, so that the soybean can be enjoyed. The advantage of the step-by-step control system is that the deviation of the quality is small.

Furthermore, the present invention does not exclude the method of controlling the temperature of the hot water to a temperature of 80 ° C or more and less than 90 ° C while raising or lowering the temperature at a constant speed, but the controllability from the hot water temperature and the uniformity of the product quality. From the viewpoint, it is preferable to control the hot water temperature within ±2 ° C of the set temperature, and it is preferable to control within ±1 ° C of the set temperature.

In the heating step, it is necessary to control the hot water temperature to the above range, and to set the heating time to 13 minutes or longer and 30 minutes or shorter. When the heating time is less than 13 minutes, it leads to a large The astringency and astringency of the bean mud become stronger. On the other hand, if the heating time exceeds 30 minutes, the flavor and sweetness of the soybean puree are dissipated. The lower limit of the heating time is preferably 15 minutes, more preferably 18 minutes. The upper limit of the heating time is preferably 27 minutes, more preferably 25 minutes.

When the hot water temperature is 82° C. or more and 88° C. or less, by controlling the heating time to 15 minutes or more and 27 minutes or less, it is possible to obtain a soybean puree in which the astringency and the astringency are further suppressed, and the flavor and sweetness are further improved.

When the hot water temperature is 82° C. or more and less than 84° C., by controlling the heating time to 18 minutes or more and 25 minutes or less, it is possible to obtain a soybean puree in which the astringency and the astringency are further suppressed, and the flavor and sweetness are further improved.

When the hot water temperature is 84° C. or more and 86° C. or less, by controlling the heating time to 18 minutes or more and 27 minutes or less, it is possible to obtain a soybean puree in which the astringency and the astringency are further suppressed, and the flavor and sweetness are further improved.

When the hot water temperature is more than 86 ° C and 88 ° C or less, by controlling the heating time to 18 minutes or more and 23 minutes or less, it is possible to obtain soybean puree which is further suppressed in astringency and astringency, and which has better flavor and sweetness.

C) grinding step

This step is a step of wet-grinding the heated soybean obtained in the aforementioned heating step, and as a soybean-milled treatment in which the finely pulverized particles of the soybean are suspended in water. (The suspended particles in the soybean-derived water in the aforementioned soybean ground material are simply referred to as "suspended particles" hereinafter.)

In the grinding of the heated soybeans in the present grinding step, various commercially available wet attritors can be suitably used.

The soybeans are heated in the grinding step to have an average particle diameter of the suspended particles of 20 to 200 μm. It is preferable to make the method fine. In the present invention, the average particle diameter of the suspended particles means a particle diameter corresponding to 50% of the cumulative volume distribution of the particle size obtained by the principle of laser diffraction scattering. By setting the average particle diameter to the above range, the soybean syrup finally obtained is rounded and has a good texture. In the soybean ground treatment, the average particle diameter of the suspended particles is preferably from 20 to 150 μm. Further, the average particle diameter of the suspended particles is in the above range, and the particle diameter of the cumulative particle volume distribution of 90% is more preferably 500 μm or less. Further, in the measurement, in order to bring the suspended particles and water into a state of sufficient expansion and equilibrium, the soybean ground processed material was allowed to stand at room temperature for 24 hours.

The soybean grinding treatment by this step is adjusted directly or as needed to adjust the concentration, and is used as soybean puree.

D) sterilization sterilization step

In the present invention, as an arbitrary step, it is also possible to include a autoclave sterilization step after the aforementioned c) grinding step.

By setting this step, the quality of the soybean puree can be maintained over a long period of time. This step is carried out in accordance with the "Standards for the Display of Food Quality of Sterilization Bags" (December 19, 2009, Ministry of Agriculture, Forestry and Fisheries, No. 1680).

Next, the soybean puree in which the flavor and taste of the soybean puree obtained in the above-mentioned method and the content of the soybean soap alcohol A as the source of the soybean saponin are controlled are particularly excellent. (In the following, the soybean puree obtained by the method of the present invention and the amount of the above-mentioned trace component are controlled are referred to as "the soybean mud of the present invention".)

1) normal aldehyde content

The soybean puree of the present invention is characterized in that the content of n-hexanal in the sample having a solid content concentration of 20% by weight of the soybean puree is 0.05 μg/g or less. The aldehyde content is suppressed below 0.05μg/g In this case, the soybean puree can be suppressed to a slight degree of sensation and has a good flavor. When the aldehyde content is suppressed to 0.03 μg/g or less, the soybean puree having further improved flavor is obtained.

2) Soybean soap A content as a source of soybean saponin

Soy contains a small amount of saponins, collectively referred to as soy saponins, as is well known. Soybean saponin is roughly classified into a class A saponin and a DDMP saponin according to the difference in chemical structure of a ligand (parts other than the sugar of the glycoside). Class A saponins are the cause of unpleasant taste. A class of saponins will be soy soap alcohol A (C-3, 21, 22, 24 positions with hydroxyl 3 β , 21 β , 22 β , 24 - tetrahydoroxyolean-12-ene (tetrahydoroxyolean-12-ene) As a ligand. Therefore, the soybean sample (soybean puree) is hydrolyzed, and the soybean soap alcohol A in the hydrolyzate is quantified, whereby the content of the A-type saponin in the soybean puree can be set.

The soybean puree of the present invention is characterized in that the content of the soybean soap alcohol A as a source of soybean saponin in the sample having a solid content of 20% by weight of the soybean puree is 120 μg / g or less. When the content of the above-mentioned soybean soap alcohol A is suppressed to 120 μg/g or less, it is a soybean pure which has less astringency and a good taste. When the content of the soybean soap A is suppressed to 100 μg/g or less, the astringency is further suppressed, and the sweetness is easily recognized as a reflex effect, and the taste is further improved.

The soybean puree in which the content of the above-mentioned minor component (n-hexanal, soy soap alcohol A derived from soybean saponin) is controlled to the above range, in the method for producing soybean puree of the present invention, the expanded soybean is at 82 ° C or higher. The hot water of 88 ° C or less is immersed in a time of 15 minutes or more and 27 minutes or less, and can be efficiently obtained. By immersing the expanded soybean at a temperature of 84 ° C or more and 86 ° C or less for 18 minutes or more and 27 minutes or less, it can be reliably obtained.

[Examples]

In the following examples, comparative examples, and reference examples, sensory tests and analytical experiments were carried out in the following order.

Sensory Test

The odor, astringency, aroma, and sweetness items of the soybean puree obtained in the examples and the like are evaluated in five stages according to the strength (ranking level) by four members of the panel, and four members of the panel are The average of the evaluation scores is used as the evaluation score for its project.

When the evaluation score of astringency or astringency is 4.0 or more, or when the evaluation score of aroma or sweetness is 2.0 or less, it is set to "fail" (in the table, it is indicated as "bad"), and otherwise "Qualified" (expressed as "good" in the table).

In addition, the evaluation scores of the astringency and the astringency in the "qualified" evaluation are all 3.0 or less, and when the evaluation scores of the flavor and the sweetness are all 3.0 or more, it is particularly set to "extraordinary quality" (in the table, it is expressed as "excellent").

Furthermore, the grade evaluation scores for each item are as follows.

Astringency: Level 1 (almost no smell is perceived.)

Level 2 (slightly perceived astringency.)

Level 3 (slightly perceived astringency.)

Level 4 (obviously perceived astringency.)

Level 5 (strongly perceived astringency.)

Astringency: Level 1 (almost no smell is perceived.)

Level 2 (slightly perceived astringency.)

Level 3 (slightly perceived astringency.)

Level 4 (accurate perception of astringency. Remains on the tongue)

Level 5 (strongly perceived astringency.)

Fragrance: Grade 1 (almost no scent is perceived.)

Level 2 (slightly perceived faint scent.)

Level 3 (feeling a weaker fragrance.)

Level 4 (accurate perception of fragrance.)

Level 5 (feeling a strong fragrance.)

Sweetness: Grade 1 (almost no sweetness is perceived.)

Level 2 (feeling a weak sweetness.)

Level 3 (perceives a weaker sweetness.)

Level 4 (accurate perception of sweetness.)

Level 5 (feeling a strong sweetness.)

Quantification of hexanal

The quantification of hexanal is based on the headspace GC/MS method.

[headspace GC/MS measurement conditions]

About 2 g of soybean puree was accurately weighed, placed in a 20 mL reagent bottle together with 3 mL of ultrapure water, and sealed at 70 ° C for 20 minutes. It is then sampled by a balanced headspace method for GC/MS analysis. Use the machine and analyze the conditions as below.

. Machine: GC/MS (Agilent 7890A/7000, Agilent) Autosampler (MPS2XL, manufactured by GERSTEL)

. Analytical column: DB-5ms length 30mm, inner diameter 0.25mm, film thickness 0.25μm (Agilent J&W)

. Injection temperature: 250 ° C

. Injection mode: row splitting (row split ratio 50:1)

. The temperature rising condition was maintained at 40 ° C for 30 minutes, and then the temperature was raised to 70 ° C at 10 ° C per minute. After reaching 70 ° C, the temperature was raised at 20 ° C per minute, and the temperature was maintained after reaching 250 ° C.

. Carrier gas: 氦

. Ion source temperature: 280 ° C

. Ionization method: electronic ionization (70eV)

. Detection mode: SIM (Select Ion Monitoring) mode

. Determination of ions (m/z): 56, 72, 82

. Injection volume: 1000μL

The quantification of n-hexanal in the sample was determined by a calibration curve prepared in advance.

Quantification of Soybean Saponin A [Extraction and hydrolysis of soybean saponin]

About 600 mg of soybean puree was accurately weighed, and 6 mL of 70% ethanol (containing 0.1% acetic acid) was added, and the mixture was stirred by a shaker and then allowed to stand at 25 ° C for 48 hours to obtain a soybean saponin extract.

[Hydrolysis of soybean saponin]

After the above-mentioned soybean saponin extract was centrifuged by a high-speed centrifuge for 10 minutes, 300 μL of the supernatant liquid was extracted, and 30 μL of hydrochloric acid was added thereto, and stirred by a test tube shaker. After the stirring, the paraffin wax was superposed on the surface of the sample, and heated by a heater at 80 ° C for 6 hours, thereby hydrolyzing the saponin component. The hydrolyzate thus obtained was allowed to cool and then analyzed by a high performance liquid chromatograph.

[High Performance Liquid Chromatography]

The soybean soap alcohol A content in the above hydrolyzate was determined by high performance liquid chromatography. Using machines, The analysis conditions are as follows.

. Measuring machine: High performance liquid chromatograph (Alliance e2695/2487 UV-VIS manufactured by Waters, detector: UV detection method)

. Mobile phase: water / acetonitrile / acetic acid (volume ratio 4:6:0.01)

. Injection volume: 10μL

. Flow rate: 1.0 mL/min

. Ultraviolet wavelength: 210nm

. Column: InertSustain C8 4.6×150mm 5μm (made by GL sciences)

. Column temperature: 40 ° C

Further, the qualitative determination of the soybean soap alcohol A in the sample was carried out by comparison with the holding time of the standard sample of the soybean soap alcohol A adjusted in advance, and the quantitative calculation was based on the calibration curve method.

Hereinafter, the present invention will be specifically shown by way of examples.

[Example 1] "Modulation of Soybean Mud"

The raw soybean is processed in the following expansion step, heating step, and grinding step to prepare soybean puree.

Expansion step

100 g of raw soybeans were placed in a vessel filled with 400 g of water, and the temperature of the water was kept at 30 ° C for 180 minutes, and then the soybeans were separated to obtain expanded soybeans. The expansion ratio of soybean (expanded soybean weight/raw soybean weight) was 2.0.

2. Heating step

The container was filled with 1000 g of fresh water and heated to become hot water of 85 °C. Then take the score 200 g of expanded soybean (raw soybean content: 100 g) was immersed in the above hot water, and the temperature was maintained at 85 ° C as it was for 20 minutes. The soybeans were then separated and immediately cooled by running water to obtain heated soybeans. The expansion ratio of the heated soybean (heated soybean weight / raw soybean weight) was 2.2.

3. Grinding step

280 g of water was added to 220 g of heated soybeans (green soybean content: 100 g), and pulverized by a wet pulverizer to obtain a soybean content of 20% by weight of solid content content (raw soybean weight / soybean ground processed weight). Things. (In any of the following examples, comparative examples, and reference examples, the solid content content concentration is 20% by weight)

The result of measuring the average particle diameter of the suspended particles by a laser diffraction scattering particle size distribution measuring apparatus (LS13320, manufactured by Beckman Coulter Co., Ltd.) was 100 μm. Also, the particle size of the cumulative volume distribution of 90% was 230 μm.

Then, the soybean ground processed product was subjected to sterilization sterilization treatment in accordance with the "Standard for the Display of Food Quality of the Sterilization Bag" (December 19, 2009, No. 1680 of the Ministry of Agriculture, Forestry and Fisheries, Japan).

A sensory test of the obtained soybean puree was carried out. The results are shown in Table 1.

The astringency and astringency are suppressed, and the fragrance is faintly scented and presents a good sweet taste.

The n-hexanal and soy soap alcohol A in the soybean puree were quantified. The results are shown in Table 1.

[Comparative Example 1]

In Example 1, the expansion step was omitted, and instead of expanding the soybean in the heating step, 100 g of raw soybean was directly immersed in hot water, and in addition, the heated soybean was obtained in the same manner. The expansion ratio of the heated soybean (heated soybean weight/raw soybean weight) was 2.0. Next, in the same manner as in Example 1, a heating step, a grinding step, and a sterilization process were carried out to obtain a soybean puree. A sensory test of the obtained soybean puree was carried out.

The results are shown in Table 1. Compared with the soybean puree of Example 1, the sweetness was slightly good, but the astringency and the astringency were strong.

[Reference Example 1]

In Comparative Example 1, the heating time in the heating step was further extended to 60 minutes, except that the soybean puree was obtained in the same manner and the same test was conducted. The results are shown in Table 1. In comparison with Comparative Example 1, although the astringency was improved, the astringency was still strong, and on the other hand, the sweetness was light and the flavor was poor.

[Reference Example 2]

In Comparative Example 1, the heating time in the heating step was extended to 120 minutes, except that the soybean puree was obtained in the same manner and the same test was conducted. The results are shown in Table 1. Compared with Comparative Example 1, the soybean puree was improved in flavor and sweetness, although the astringency and the astringency were improved.

[Reference Example 3]

In Comparative Example 1, soybean milk was obtained in the same manner and the same test was carried out except that the hot water temperature in the heating step was set to 90 ° C and the heating time was set to 10 minutes. The results are shown in Table 1. It is a soybean puree with a strong astringency and astringent taste and a lighter aroma.

[Reference Example 4]

In Reference Example 3, the soybean meal was obtained in the same manner except that the heating time in the heating step was set to 20 minutes, and the same test was conducted. The results are shown in Table 1. It is a soy that has a tolerant level of aroma and sweetness, but is strong in both astringency and astringency.

[Reference Example 5]

In Reference Example 3, the soybean meal was obtained in the same manner except that the heating time in the heating step was set to 25 minutes, and the same test was conducted. The results are shown in Table 1. Become a scent and The astringency is an allowable level, but the flavor and sweetness are both lost and the flavor is poor.

As described above, it can be judged from Comparative Example 1 and Reference Examples 1 to 5 that if the expansion step is omitted, even if the temperature and the heating time of the hot water in the heating step are adjusted, it is impossible to obtain "astringency/astringency is suppressed, and the fragrance is exhibited. Soymilk with a balanced flavor such as /sweet.

[Comparative Example 2]

In Example 1, in place of the heating step of immersing the expanded soybeans in hot water at 85 ° C, the step of placing the expanded soybeans under a steam atmosphere of 85 ° C was carried out, except that the soybean puree was obtained in the same manner and carried out. The same test. The results are shown in Table 2. Compared with the case where it is immersed in hot water, the sweetness is high, but the flavor is lacking, and on the other hand, the soybean puree having a strong astringency and astringency is obtained. (For the sake of comparison, the results of Example 1 are again shown in Table 2.)

[Reference Example 6]

In Comparative Example 2, the soybean meal was obtained in the same manner except that the heating time was set to 60 minutes, and the same test was conducted. The results are shown in Table 2. Although the heating time was prolonged, the flavor of the soybean puree was the same as that of Comparative Example 2, and the improvement in flavor was hardly confirmed.

[Reference Example 7]

In Comparative Example 2, the soybean meal was obtained in the same manner except that the heating time was set to 90 minutes, and the same test was conducted. The results are shown in Table 2. Although the heating time was further extended, the flavor became lighter and the flavor of the soybean puree was not improved.

[Reference Example 8]

In Comparative Example 2, soybean milk was obtained in the same manner except that the vapor temperature was set to 90 ° C and the heating time was set to 10 minutes, and the same test was conducted. The results are shown in Table 2. It is a soybean puree that is excellent in sweetness but has a lack of flavor. On the other hand, it has a strong astringency and astringency.

[Reference Example 9]

In Reference Example 8, the heating time was set to 20 minutes, except that the soybean puree was obtained in the same manner and the same test was conducted. The results are shown in Table 2. It is a soybean puree that is more scented than Reference Example 8 but has a strong astringency and astringency.

[Reference Example 10]

In Reference Example 8, the heating time was set to 60 minutes, except that the soybean puree was obtained in the same manner and the same test was conducted. The results are shown in Table 2. It became a soybean puree which was further improved in flavor than Reference Example 9, but which had a strong astringency.

As described above, it can be judged from Comparative Example 2 and Reference Examples 6 to 10 that even if the vaporization is performed without the hot water immersion after the expansion step, even if the heating time is set to be longer than 30 minutes, it is difficult to remove. Astringency and astringency.

[Comparative Example 3]

In Example 1, except that the temperature of the hot water in the heating step was set to 75 ° C, the soybean puree was obtained in the same manner and the same test was conducted. The results are shown in Table 3. It is a soybean puree which is extremely strong in astringency and astringency as compared with Example 1. (Furthermore, the results of Example 1 are shown in Table 3 for convenience of comparison.)

[Reference Example 11]

In Comparative Example 3, the soybean meal was obtained in the same manner except that the heating time in the heating step was set to 60 minutes, and the same test was conducted. The results are shown in Table 3. It is a soybean puree which is improved in taste compared with Comparative Example 3, but which has a loss of flavor and sweetness and a poor flavor.

[Embodiment 2]

In the first embodiment, the temperature of the hot water in the heating step is set to 80 ° C, in addition to The soybean mud was obtained in the same manner and subjected to sensory tests. The results are shown in Table 3. Soybean puree having a slightly stronger astringency and astringency but an allowable grade was obtained as compared with Example 1. The n-hexanal and soy soap alcohol A in the soybean puree were quantified. The results are shown in Table 3.

[Example 3]

In Example 1, the temperature of the hot water in the heating step was set to 88 ° C, except that the soybean puree was obtained in the same manner and the same test was conducted. The results are shown in Table 3. Soybean puree having the same flavor as in Example 1 was obtained. The n-hexanal and soy soap alcohol A in the soybean puree were quantified. The results are shown in Table 3.

[Comparative Example 4]

In Example 1, the soybean milk was obtained in the same manner except that the heating temperature in the heating step was set to 90 ° C, and the same test was conducted. The results are shown in Table 3. It is a soybean puree that has a suppressed astringency and astringency but is insufficient in flavor and sweetness. The n-hexanal and soy soap alcohol A in the soybean puree were quantified. The results are shown in Table 3.

[Reference Example 12]

In Comparative Example 4, the soybean meal was obtained in the same manner except that the hot water time in the heating step was set to 13 minutes. The results are shown in Table 3. It is a soybean pure which has an increase in sweetness compared with Comparative Example 4, but which has an increased astringency and astringency and a low flavor.

As described above, from Examples 1 to 3, Comparative Example 3, Reference Example 11, Comparative Example 4, and Reference Example 12, it can be judged that when the hot water temperature is less than 80 ° C or 90 ° C or more, only the heating time is adjusted, and it is difficult to make "腥The removal of taste and astringency "coexists with the preservation of aroma and sweetness".

[Comparative Example 5]

In the embodiment 1, the heating time in the heating step is set to 10 minutes, in addition to Soybean puree is obtained in the same way. The results are shown in Table 4. Compared with Example 1, it is not only a soybean which is significantly insufficient in flavor but also a significant increase in astringency and astringency. (Furthermore, for the sake of comparison, the results of Example 1 are shown in Table 4.) The n-hexanal and soy soap alcohol A in the soybean puree were quantified. The results are shown in Table 4.

[Examples 4 to 9]

In Example 1, soybean meal was obtained in the same manner except that the heating time in the heating step was set to 13, 15, 18, 25, 27, and 30 minutes, respectively. The results are shown in Table 4. In either case, it is possible to obtain a soybean puree which has astringency and astringency and is excellent in flavor and sweetness.

[Comparative Example 6]

In Example 1, soybean meal was obtained in the same manner except that the heating time in the heating step was set to 35 minutes. The results are shown in Table 4. Compared with Example 1, although the astringency and the astringency were improved, the flavor of the flavor and the sweetness lost was insufficient. The n-hexanal and soy soap alcohol A in the soybean puree were quantified. The results are shown in Table 4.

It can be seen from Examples 4 to 9 and Comparative Example 6 that when the hot water temperature in the heating step is 85° C., the heating time is set to 13 minutes or more and 30 minutes or less, whereby the astringency and the astringency are suppressed, and The soy-sweet having aroma/sweetness can be obtained by controlling the heating time to 15 minutes or more and 27 minutes or less to obtain a soybean mud which is more excellent in flavor balance, and the heating time can be controlled to 18 minutes or more and 27 minutes or less. The soy balance of the flavor is more excellent.

[Examples 10 to 13]

In Example 1, soybean meal was obtained in the same manner except that the hot water temperature in each heating step was set to 82 ° C, and the heating time was set to 15, 18, 23, and 25 minutes, respectively. The results are shown in Table 5. In either case, it is possible to obtain soy puree with astringent and astringent taste, good aroma and sweet taste. In particular, by setting the heating time to 18 minutes or more and 23 minutes or less, a soybean pure mud excellent in flavor can be obtained. Regarding the soybean puree obtained by setting the heating time to 15 minutes, the hexanal aldehyde and the soybean soap alcohol A were quantified. The results are shown in Table 5.

[Examples 14 to 17]

In Example 1, soybean meal was obtained in the same manner except that the hot water temperature in each heating step was set to 88 ° C and the heating time was set to 15, 18, 23, and 25 minutes, respectively. The results are shown in Table 5. In either case, it is possible to obtain a soybean puree having a suppressed astringency and astringency, and a good aroma and sweet taste. In particular, by setting the heating time to 18 minutes or more and 23 minutes or less, a soybean pure mud excellent in flavor can be obtained.

As described above, it can be seen from Examples 1 to 17 that by setting the hot water temperature to 80 ° C or higher and less than 90 ° C in the heating step, it is possible to obtain a soybean puree having aroma and sweetness while suppressing the astringency and the astringency. . In particular, when the hot water temperature is controlled to about 85 ° C, the allowable time width for the removal of the astringency/astringency and the retention of the flavor/sweetness can be made wider than the other temperature regions.

[Embodiment 18]

In Example 1, soybean mash was obtained in the same manner except that the immersion time in water in the expansion step was set to 120 minutes. The expansion ratio of soybean is 1.8. The results of the sensory test are shown in Table 6. (Furthermore, the results of Example 1 are shown in Table 6 for convenience of comparison.)

[Embodiment 19]

In Example 1, soybean mash was obtained in the same manner except that the immersion time in water in the expansion step was set to 90 minutes. The expansion ratio of soybean is 1.7. Show the results of the sensory test on the table 6.

[Comparative Example 7]

In Example 1, soybean mash was obtained in the same manner except that the immersion time in water in the expansion step was set to 60 minutes. The expansion ratio of soybean is 1.6. The results of the sensory test are shown in Table 6.

As described above, in Examples 1, 18, and 19 and Comparative Example 7, when the expansion ratio of soybean was 1.6 or less in the expansion step, only soybean pures having a strong astringency and insufficient flavor were obtained. By setting the expansion ratio of soybeans to 1.7 or more, and particularly to 1.8 or more, it is possible to obtain soybean puree having an astringent taste and an astringency which are excellent in flavor and sweetness.

[Industrial availability]

The soybean puree astringency/astringency obtained by the method of the present invention is suppressed, and the flavor/sweetness is rich. Therefore, it is practical as food materials such as bread, tofu food, fruit juice, dessert, soup, cream, snow cream, cheese, and yogurt.

Claims (10)

A method for producing a soybean puree, comprising: a) a step of swelling the raw soybean by immersing the raw soybean in water at normal temperature; b) heating the expanded soybean obtained in the step (a) to obtain a heating step of heating the soybean; C) a step of grinding the soy ground processed by the heated soybean obtained by the step B); the method for producing the soybean puree is characterized in that the step A) is to expand the ratio (expanded soybean) The weight/raw soybean weight is controlled at a step of 1.7 or more, and the step b) is a step of immersing the expanded soybean in hot water of 80 ° C or more and less than 90 ° C for a period of 13 minutes or more and 30 minutes or less. The method for producing soybean puree according to claim 1, wherein the step (a) is a step of controlling the expansion ratio to a range of 1.8 to 2.2. The method for producing a soybean puree according to the second aspect of the invention, wherein the step (b) is a step of immersing the expanded soybean in hot water of 82 ° C or more and 88 ° C or less for 15 minutes or more and 27 minutes or less. The method for producing a soybean puree according to the second aspect of the invention, wherein the step (b) is a step of immersing the expanded soybean in hot water of 82 ° C or more and less than 84 ° C for 18 minutes or more and 25 minutes or less. The method for producing a soybean puree according to the second aspect of the invention, wherein the step (b) is a step of immersing the expanded soybean in hot water of 84 ° C or more and 86 ° C or less for 18 minutes or more and 27 minutes or less. The method for producing a soybean puree according to the second aspect of the invention, wherein the step (b) is a step of immersing the expanded soybean in hot water exceeding 86 ° C and 88 ° C for 18 minutes or longer and 23 minutes or shorter. The method for producing a soybean puree according to any one of claims 1 to 6, further comprising the step of continuing the sterilization treatment of the soybean ground processed material obtained in the step (c). A soybean puree obtained by any one of the methods 1 to 7 of the patent application, wherein the content of the normal aldehyde in the sample having a solid content of 20% by weight of the soybean puree is 0.05 μg / g or less, and as soybean The content of the saponin-derived soya sapogenol A is 120 μg/g or less. The soybean puree according to the eighth aspect of the invention, wherein the n-hexanal content is 0.03 μg/g or less, and the soybean soap alcohol A content as the soybean saponin source is 110 μg/g or less. The soybean puree according to claim 9, wherein the soybean soap alcohol A content is 100 μg/g or less.