TW201936062A - Soybean milk beverage containing highly unsaturated fatty acids - Google Patents

Abstract

The present invention addresses the problem of providing, among soybean milk beverages comprising fat or oil containing highly unsaturated fatty acids, a soybean milk beverage wherein an offensive flavor generated with time is reduced. The present invention has been completed on the basis of the finding that the generation of an offensive flavor caused by highly unsaturated fatty acids can be prevented by adding a definite amount of lauric acid relative to the total amount of DHA and EPA.

Description

Soy milk beverage containing highly unsaturated fatty acids

The invention relates to a soy milk beverage containing highly unsaturated fatty acids.

Patent Document 1 is related to applications related to soy milk beverages containing fats and oils containing highly unsaturated fatty acids such as Docosahexaenoic Acid (DHA) or Eicosapentaenoic Acid (EPA). Here, there are descriptions related to EPA-containing soy milk and its manufacturing method.
[Prior Art Literature]
[Patent Literature]

[Patent Literature 1] International Publication No. WO2002 / 037985

[Problems to be solved by the invention]

An object of the present invention is to provide a soy milk beverage with improved off-flavor in a soy milk beverage containing fats and oils containing highly unsaturated fatty acids over time.
[Means to solve the problem]

The inventor of the present invention has made intensive research in order to solve the problem.
Patent Document 1 relates to a soy milk containing purified fish oil, but as a measure for preventing oxidation of fish oil, only tocopherol is added, and it is speculated that the generation of odor due to oxidation cannot be sufficiently prevented.

The inventors have made intensive studies on a method for preventing out-of-flavors derived from highly unsaturated fatty acids by a simple method. As a result, it was found that by containing a predetermined amount of lauric acid relative to the total amount of DHA and EPA, the generation of off-flavors derived from highly unsaturated fatty acids can be suppressed, and the present invention has been completed.

That is, the present invention relates to the following:
(1) A soy milk beverage containing DHA and / or EPA and containing lauric acid at a mass ratio of 0.6 to 20 times the mass of DHA and EPA;
(2) The soy milk beverage as described in (1), wherein the total of DHA and EPA is 0.02% by mass to 2% by mass;
(3) The soy milk beverage according to (1) or (2), which further contains 0.01% to 0.6% by mass of polyglycerol fat selected from hydrophilic-lipophilic balance (HLB) of 10 to 18 One or more of acid ester and sugar ester;
(4) A method for manufacturing a soy milk beverage that is sterilized, and the method for manufacturing contains laurel containing DHA and / or EPA at a ratio of 0.6 to 20 times the mass relative to the total amount of DHA and EPA The sour soy milk beverage is sterilized under the heating condition of 105 ° C to 160 ° C for 1 second to 300 seconds;
(5) The method for producing soy milk beverage as described in (4), wherein the total amount of DHA and EPA is 0.02% by mass to 2% by mass;
(6) The production method according to (4) or (5), further comprising 0.01% by mass to 0.6% by mass of one or more kinds selected from polyglycerin fatty acid esters and sugar esters having an HLB of 10 to 18;
(7) A method for suppressing off-flavor in soy milk beverages, which contains soy milk beverages containing DHA and / or EPA containing 0.6 to 20 times the mass of lauric acid relative to the total amount of DHA and EPA.
[Effect of invention]

According to the present invention, it is possible to provide a soy milk beverage in which a generation of off-flavor is suppressed over time in a soy milk beverage containing fats and oils containing highly unsaturated fatty acids.

The present invention relates to a soy milk beverage containing DHA and EPA in a total amount of 0.02% to 2% by mass. Here, DHA and EPA are contained as constituent fatty acids of triglyceride (triglyceride).
Examples of oils and fats containing DHA and EPA include fish oil and algae oil, and any one of them can be used in the present invention.
The total amount of DHA and EPA in the soy milk beverage is preferably 0.04% by mass to 1% by mass, and more preferably 0.08% by mass to 0.5% by mass. By including an appropriate amount based on the total amount of DHA and EPA, it is possible to obtain a soy milk beverage in which generation of off-flavor is suppressed.

In the present invention, the fats and oils containing DHA or EPA are preferably those subjected to an antioxidant treatment. As the antioxidant treatment, a known method can be suitably used. For example, it is desirable to use the antioxidant grease composition described in International Publication WO2017 / 150558, but it is not limited thereto.
In addition, countermeasures against oxidation based on a known method may also be adopted. For example, oil-soluble antioxidants are added.

The soy milk beverage in the present invention is a beverage containing soy milk as a raw material. Here, the amount of soy milk in the soy milk beverage is preferably 40% by mass to 99% by mass, and more preferably 60% by mass to 97% by mass. By making a soymilk beverage containing an appropriate amount of soymilk, a soymilk beverage with suppressed generation of off-flavor can be obtained.
Furthermore, the meaning of the soy milk beverage in the present invention is a beverage containing soy milk, which is different from the standard established in the Japanese Agriculture and Forestry Standards. Furthermore, if the soy milk beverage of the present invention is applied to the standards established in the Japanese Agriculture and Forestry Standards, it is a general term for the preparation of soy milk and soy milk beverages.
The soy milk described in the present invention is a milky white liquid extracted from beans, and the beans are mainly soybeans, but it is not limited thereto.

The soy milk beverage of the present invention contains lauric acid in an amount of 0.6 to 20 times by mass relative to the total amount of DHA and EPA. The amount of lauric acid is more preferably 0.8 mass times to 15 mass times, and further preferably 0.9 mass times to 12 mass times. By containing an appropriate amount of lauric acid, a soy milk beverage with suppressed off-flavor production can be obtained.
Furthermore, the lauric acid is contained as a constituent fatty acid of triglyceride.

Examples of fats and oils containing lauric acid as constituent fatty acids include coconut oil and palm kernel oil. In the present invention, in addition to these oils and fats, oils and fats obtained by subjecting these oils and fats to one or more processes selected from separation, hardening, and transesterification may also be used. In addition, during these processes, the case of using fats and oils without lauric acid as components is also included.

It is desirable that the soy milk beverage of the present invention contains 0.01% by mass to 0.6% by mass of one or more kinds selected from polyglycerin fatty acid esters and sugar esters having an HLB of 10 to 18. Furthermore, the amount of emulsifier is the total amount.
HLB is more preferably 10.5 to 17.5. The amount of the emulsifier is more preferably 0.02% by mass to 0.5% by mass, and further preferably 0.02% by mass to 0.25% by mass. By containing an appropriate amount of an appropriate emulsifier, a soy milk beverage with suppressed generation of off-flavor can be obtained.

Next, the method for preparing the soy milk beverage of the present invention will be described.
Soymilk can use commercially available unadjusted soymilk or modulated soymilk, ideally unadjusted soymilk. The reason is that the unadjusted soybean milk has a high degree of freedom in blending, so that fats and oils containing highly unsaturated fatty acids and fats and oils containing lauric acid can be added.
In addition, the soy milk is dissolved in other water-soluble raw materials is called the aqueous phase.

Secondly, prepare anti-oxidation-treated fats and oils containing highly unsaturated fatty acids. It can also be purchased as a commercially available product, and can also be prepared by the method described in International Publication WO2017 / 150558.
In addition, even in the case of using a highly unsaturated fatty acid-containing fat or oil that has not undergone antioxidant treatment, by producing a prescribed amount of lauric acid, the effect of suppressing the generation of off-flavors can be seen to some extent. Among them, in the case of preparing a soy milk beverage with a relatively long optimal tasting period, it is desirable to use an anti-oxidation-treated oil containing highly unsaturated fatty acids.

Second, prepare oils and fats containing lauric acid. Commercial products can also be used for such oils. Specific examples include "refined coconut oil", "hardened coconut oil", and "refined palm kernel oil" manufactured by Fuji Oil Co., Ltd. Fats and oils containing lauric acid are ideally mixed with fats and oils containing highly unsaturated fatty acids in advance. The mixture of such oils and fats is further dissolved in other raw materials dissolved in oils and fats is called the oil phase.

The other raw materials are raw materials commonly used in soy milk beverages, as long as they do not affect the present invention, they can be suitably used. Specific examples include spices, coloring matter, sugar, and fruit juice.

The preparation is carried out by slowly adding the oil phase while stirring the water phase. In this state, for example, a homomixer (TK homomixer MARK2: manufactured by Primix Co., Ltd.) is used to stir at 3000 rpm to 5000 rpm for 1 to 60 minutes. Thereafter, the emulsification can be further stabilized by treatment such as high-pressure homogenizer 15 MPa.
Second, sterilize as needed. Sterilization conditions can function properly. The effect of the invention of the present application has a feature that the effect of sterilization is small even when it is sterilized, and it can be suitably applied to a soy milk beverage with a relatively long optimal tasting period that requires sterilization. In the present invention, it is particularly desirable to perform sterilization under high temperature conditions. Sterilization under high temperature conditions is preferable in that sufficient sterilization effect can be obtained and the effect of the present invention is not impaired. Specifically, it is preferable to perform heat sterilization at 105 ° C to 160 ° C for 1 second to 300 seconds. In addition, the sterilization method may use retort sterilization / plate type indirect heat sterilization / steam blowing type direct heat sterilization, and is suitable for steam blowing type direct heat sterilization for the purpose of preventing insolubilization or scaling of protein in soy milk beverages. . The conditions for sterilization are more preferably 110 ° C to 158 ° C for 10 seconds to 200 seconds, and further preferably 120 ° C to 155 ° C for 2 seconds to 150 seconds.
Examples are described below.
[Example]

Study 1
The soy milk beverage was prepared according to the recipe described in Table 1-1. The preparation method is in accordance with "○ Preparation Method of Soy Milk Drink". The sensory method was used to evaluate the obtained soy milk beverage. The evaluation method is based on "○ sensory evaluation method of soy milk beverage".
The results are shown in Table 1-2.

Table 1-1

(The unit of formula is mass%)

· Lauric acid-based oil and fat 1 is "Nyumerarin 38" manufactured by Fuji Oil Co., Ltd. This product is hardened oil of palm kernel oil (melting point is 38 ℃). Lauric acid was 47.3% by mass.
· Lauric acid-based fats and oils 2 use "refined coconut oil" manufactured by Fuji Oil Co., Ltd. Lauric acid was 47.4% by mass. The melting point is 24 ° C.
· Lauric acid-based fats and oils 3 is "hardened coconut oil" manufactured by Fuji Oil Co., Ltd. Lauric acid was 47.4% by mass. The melting point is 33 ° C.
• Lauric acid-based grease 4 is "Parukena H" manufactured by Fuji Oil Co., Ltd. This product is hardened oil of palm kernel oil (melting point is 35 ℃). Lauric acid is 55% by mass. The melting point is 10 ° C.
· Lauric acid-based fats and oils 5 is "refined palm kernel oil" manufactured by Fuji Oil Co., Ltd. Lauric acid is 47.6% by mass.
· Non-lauric acid-based oil and fat 1 is "Melano fresh 31" manufactured by Fuji Oil Co., Ltd. This product is a hardened oil (melting point of 31 ℃) of mixed oil of rapeseed oil and palm oil. Lauric acid is 0.1% by mass.
· Non-lauric acid-based fats and oils 2 is "Melanosando 38" manufactured by Fuji Oil Co., Ltd. This product is the transesterified oil of rapeseed oil and palm oil (melting point is 38 ℃). Lauric acid is 0.2% by mass.
• Non-lauric acid-based fats and oils 3 are "Meruba 36" manufactured by Fuji Oil Co., Ltd. This product is hardened palm oil (melting point 36 ° C). Lauric acid is 0.2% by mass.
-Non-lauric acid-based oil and fat 4 is "Palmace 10" manufactured by Fuji Oil Co., Ltd. This product is palm olein. Lauric acid was 0.3% by mass.
• Non-lauric acid-based fats and oils 5 are made of "Soybean White Coarse Oil" manufactured by Fuji Oil Co., Ltd. Lauric acid is 0% by mass.
· The anti-oxidation-treated oils and fats containing highly unsaturated fatty acids use "Prorea E" manufactured by Fuji Oil Co., Ltd. This product contains vitamin C, tea extract, and vitamin E as antioxidants and contains 40% by mass of DHA and EPA. Lauric acid is 0% by mass.
· Soymilk is made from "Unadjusted Soymilk" (solid content 9.28) manufactured by Fuji Oil Co., Ltd.
· Emulsifier 1 is a "SY glyster MSW7S" using decaglycerol monoester (HLB 13.4) manufactured by Sakamoto Pharmaceutical Co., Ltd.
-Emulsifier 2 uses sucrose stearate "S1670" (HLB is about 16) manufactured by Mitsubishi-Chemical Foods Co., Ltd.
· Emulsifier 3 uses SYN-6 (Glyster MS-5S) manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB is 11.6).
· Emulsifier 4 is a "SY glyster MO-7S" using decaglycerol monoester (HLB 12.9) manufactured by Sakamoto Pharmaceutical Co., Ltd.

○ Soy milk beverage preparation method
1. In the process of mixing unadjusted soymilk with a homomixer, add emulsifier, lauric acid-based oil or non-lauric acid-based oil and fat, and highly unsaturated fatty acid-treated oil containing anti-oxidation treatment in order according to the recipe.
2. Use a steam-blown direct heating sterilizer to sterilize at 140 ° C for 60 seconds.

○ Sensory evaluation method of soy milk beverage The sterilized soy milk beverage sample was stored at 40 ° C for 30 days. After storage, the sensory evaluation of the five panelists, using the soy milk used in this test as a control (control) and in accordance with the following criteria for evaluation. The results are shown in Table 1-2.
10 points: judged to be the same level as the control.
9 points: judged to be between 8 points and 10 points.
8 points: A slight difference in flavor is recognized.
7 points: judged to be between 6 and 8 points.
6 points: There is a difference in flavor, but no clear off-flavor is felt.
5 points: judged to be between 4 points and 6 points.
4 points: The flavor difference is large, and a different flavor is felt.
3 points: judged to be between 2 points and 4 points.
2 points: The difference in flavor is large, and the off-flavor is slightly felt.
1 point: judged to be between 0 and 2 points.
0 points: The difference in flavor is large, and the off-flavor is felt very strongly.
6 points or more are judged as passing.

Table 1-2 Results

As shown in the results, it was confirmed that by mixing a predetermined amount of lauric oils and fats, the generation of off-flavors can be suppressed in soy milk beverages containing highly unsaturated fatty acids. In addition, such an effect is not seen in fats and oils having a melting point equivalent to that of lauric acid-based fats and oils. Therefore, it can be confirmed that this effect is a specific effect of lauric acid-based fats and oils.

no

no

Claims (7)

A soy milk beverage containing docosahexaenoic acid and / or eicosapentaenoic acid and containing 0.6 mass times to 20 times the total amount of docosahexaenoic acid and eicosapentaenoic acid Lauric acid with twice the mass. The soy milk beverage as described in item 1 of the patent application scope, in which the total of docosahexaenoic acid and eicosapentaenoic acid is 0.02% by mass to 2% by mass. The soy milk beverage as described in item 1 or item 2 of the patent application scope, which further contains 0.01% by mass to 0.6% by mass of one selected from polyglycerin fatty acid esters and sugar esters having a hydrophilic-lipophilic balance of 10 to 18 the above. A method for manufacturing a soy milk beverage, wherein the soy milk beverage is sterilized, and the method for manufacturing a soy milk beverage contains docosahexaenoic acid and / or eicosapentaenoic acid and contains relative to docosahexaene Soy milk beverages of lauric acid with a total amount of acid and eicosapentaenoic acid of 0.6 to 20 mass times are sterilized under heating conditions of 105 to 160 ° C. for 1 second to 300 seconds. The method for manufacturing a soy milk beverage as described in item 4 of the patent application, wherein the total of docosahexaenoic acid and eicosapentaenoic acid is 0.02% by mass to 2% by mass. The method for manufacturing a soy milk beverage as described in item 4 or 5 of the patent application scope, further comprising 0.01% by mass to 0.6% by mass of polyglycerin fatty acid ester and sugar ester selected from hydrophilic lipophilic balance of 10 to 18 More than one of them. A method for suppressing off-flavor in soy milk beverages, which is to contain docosahexaenoic acid and eicosapentaenoic acid in a soy milk beverage containing docosahexaenoic acid and / or eicosapentaenoic acid. The total amount of acid is 0.6 to 20 times the mass of lauric acid.