TWI361667B - Raw extract disinfected soybean milk - Google Patents
Raw extract disinfected soybean milk Download PDFInfo
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- TWI361667B TWI361667B TW093134413A TW93134413A TWI361667B TW I361667 B TWI361667 B TW I361667B TW 093134413 A TW093134413 A TW 093134413A TW 93134413 A TW93134413 A TW 93134413A TW I361667 B TWI361667 B TW I361667B
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- soy milk
- milk
- raw
- sterilized
- soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Description
15209pifd〇c 九、發明說明: 【發明所屬之技術領域】 一本發明是有關於—種豆奶,且特別是有關於-種生榨 权菌丑奶’以及以生梓殺菌豆奶作為原料的豆乳製品。 【先前技術】 近年來:隨著對大豆蛋白質使膽固醇降低之效果的瞭 解’傳統的丑奶、豆腐、豆腐皮和調製豆奶、豆奶飲料等 其他各種錄製品被關⑽度迅速提高。另外,飲用的豆 ,、、調製豆奶及豆域料的規格系由日本農林規格進行確 疋(平成12年12月19日農林水產省公示第刪號)。 同時,近年來對豆奶的風味和食用感也正在進行開 么°例_如在日本專利早期公開之特開平10 —295308號公報 中揭示了種改善豆膜味並得到食珀感順滑的豆奶之方 =。另二方面,消費者的嗜好傾向多種多樣,因年齡層和 艮用的场合不同’有時反而存在嗜好具有大豆本來的美味 和濃厚感(醇濃)之豆奶的情況。 在習知技術中,使豆奶具有濃厚感的方法,通常使用 以下的方法。 (1) 將丑奶進行濃縮’以提高固體成分含有量的方法。 (2) 在豆奶中添加增黏劑,使豆奶的黏度增加的方法。 (3) 對丑腐渣進行微細化處理,並不使豆腐渣分離而進 行分散的方法。 仁疋在方法(1)中’不溶性物質會增加’當進行殺_ 處理時容易在殺㈣置上產生附著和焦糊 。而且,根據殺 15209pif.doc 菌的方式’有時無論怎麼增加固體成分,黏度還是很低, 而無法得到濃厚感。另外,在方法(2)中,即使得到濃厚感, 卻又存在產生與大豆或豆奶自身的醇濃味道不同的異質 的奶糊感之問題。而且,方法(3)也是存在雖然因固體^二 增加而出現濃厚感’但因為含有不溶性纖維即豆腐逢,所 以無論怎麼進行微細化仍具有粗澀感,使喉部感覺不適, 而得不到豆奶的那種滑溜好吃的感覺,並且也缺 身的醇濃味道之問題。 自 【發明内容】 ^本發明的目的就是在提供一種生榨殺菌豆奶及其製 造方法,能夠解決習知的問題,且製造之生榨殺菌豆^ 備豆奶自身的渡厚感(醇濃味道)還有大豆原本的美味,且 ;又有雜味而且順滑。 '、本發明另提出一種生榨豆奶,此生榨豆奶為大豆固體 成分在15重量百分(wt%)比以下之經過殺菌處理的生榨豆 奶’且其在10¾下的黏度為15〜250mPa.s。 一依照本發明的較佳實施例所述,上述是以生榨法得到 =豆奶中,或以生榨法分離為豆奶和豆腐渣之前的乳狀液 ,加入蛋白質交聯酶進行作用,並進行殺菌處理。 依,本發明的較佳實施例所述,上述之殺菌處理係利 妾权菌方式、直接蒸氣注入方式或蒸餘方式進行。 立4==:;乳製品’係以本發明之生梓殺菌 依照本發明的較佳實施例所述’上述之豆乳製品,豆 15209pif.doc 乳製品包括豆奶、豆腐、,制 豆奶布丁、豆奶果束豆調奶V:奶-、=奶飲料、清涼飲料、 腐湯、豆腐皮、家常菜所::的:二布丁'豆腐果凌、旦 規月者們雲於上述課題進行了銳意的研究,灶果發 溫區進行分離而未在 理之行殺菌處 的美味顯著提高,且也具有保存性並使4感和大旦原本 作用雖而m:種藉岐蛋白f㈣酶在豆奶中進行 =而增強丑奶的凝固劑所帶來之凝固力的 59—G59151號公報、日本專利早期= i 物i日本專料期公開之特開 281928 ¥ w /么艮、日本專利早期公開之特開2002_ 的保存性Λ i :此技術的主要目的是提高填充豆腐等 對豆Li I其物性’而並未提及怎麼像本發明這樣, 奶本身的食用感和風味進行改善之内容。 15 如利用本發明,可得到即使在豆奶的通常固體成分 (醇濃Γί的制内’也可發揮豆奶原本的美味和濃厚感 味續著1^’而且制^知的豆奶製法無法消除的豆腫 、者降低之順滑且風味良好的殺菌豆奶。 易懂為,本上ί和其他目的、特徵和優點能更明顯 . 下文特舉較佳實施例,作詳細說明如下。 1361667 15209pif.doc 【實施方式】 下面對本發明進行詳細地說明。 中’㈣豆奶為彻高溫下的加熱處理,使 〜制是耐熱菌也完全滅絕的豆奶,並為 下進行密封填充,則在常溫或冷藏S 下 進仃3個月以上的長期保存之豆奶。因此,可 1於即”行了殺菌處理,也只能在冷藏條件下保存數周" 的丘奶^ 了殺滅豆奶中的耐熱菌,至少施以f值在4 3 =為分)以上,更佳為20(分)以上的加熱處理 為,八中’ F值表示在12rc下為殺滅—定數量的 所需要的加熱時間(分)。 、囷 本發明的生榨㈣豆奶為將從大 上述殺菌處理,且大豆固體成分 ’較佳為7〜15 wt%,在邮下的黏 度為 5〇mPa.s。大豆固體成分為8〜14 Wt%較佳,9 〜^ wt%更佳。1(rci:的點度為n 用ΪΓ製,之豆奶的情況下,當進行殺菌二: 同,又:固肢成分取多降低到15mpas的黏度 殺 處理’也保持上述的黏度範圍,並具有 裒外吊日之丑奶所不具備的濃厚感(醇濃味道)。 另ϋΐ中’丑奶的黏度可由1(rc下之利用B型黏 度计的測定值進行表示。 疋為了使旦奶具有濃厚感而進行濃縮,或添加大 立蛋末’或不分離豆腐渣而提高大豆固體成分,或使 15209pif.doc 用增黏劑,也可具有與常用的豆奶沒什麼不㈣大豆固體 2濃度’且為殺菌朗並具有無不適叙豆奶原本的漢 子感。而且’本殺菌豆奶藉由以利用生榨法所抽出之豆奶 作為原料’可在紅加从豆縣㈣味,並使豆奶 的風味同時得到改善。 大豆固體成分如不足7 wt%,則為了得到濃厚感,需 要添加大量的蛋自質交義,而且如超過15遣,因與蛋 白質交聯g|的反應會使做過于升高,容易產生凝集、凝 =。順便說-下,只要在上述範圍内,添加豆奶粉末和粉. 末狀大豆蛋白,或進行濃_調整固體成分都不會造成妨 礙仁疋即使只疋提南固體成形而試圖付以漢厚感,如 利用基於雄蒸式的殺8處理,也會使黏度降 低’無法得到足夠的濃厚感。例如^對大豆固體成分為9㈣ 的豆奶施赌祕理,_度變為8mPa.s。而且,如對大 丑固體成分㈣13 wt%的豆奶進行煮沸加熱(觸。c) 黏f上升戦偏化。但是,當對大豆_成分約為13 wt/。的豆奶進行殺菌處理時,黏度會立刻下降而變成 15mPas卩下’無法得到漢厚感,使增力口大豆固體成分 乎起不到什麼效果。_如像在高溫下進行殺菌處理 則度下降之制並科定,但_是輯進行濃縮時的 黏度上升是由結合力比較弱之蛋白f分子間的疏水結構 ^3_成的所以會因向溫加熱的能量而被輕易切斷。 〔本發明的生搾殺菌豆奶的製造形態〕 本發明的生榨殺菌豆奶的原料可使用大豆、大豆粉、 15209pif.doc ,==等以作為原料較為適當。大豆為 更為適备。而且’大豆的種類並不 = 丑、白大豆、黑大豆、綠大豆等各種各樣的大Γ:擇育大 本發_«豆奶之特徵在於 稱作〔生搾法〕的方法,即對乳狀 =加熱的狀態下’將豆奶和豆腐渣進行分離。藉由採; 可縣與在g下進行加熱的〔熱榨法〕減,雜味少且 =原封不動地抽出大豆的美味。具體地說,可利用= ί=Γ成膨潤大豆’並將其以眾所周知的微粒化方 ^磨碎得聰減(以下稱作,,乳狀液”),且不對 相離心分_等進行固液分離,除去 田;丑腐渣的不溶性殘渣,得到豆奶之方法。 磨碎使料㈣豆奶製造方法中所使用的 别夕糖類,而存在殘留有豆腰味的傾向,所以特 報所、t用日本專利早期公開之特開平1G—295308號公 旋轉刀前將_ A丑首先以_mit r〇11(URSCHEL社)等的 、’切力,平滑地細細切斷大豆的細胞,而形成⑽ 的平均粒子徑之方法。而且,如果還有必要,也 =使均化器等的摩擦剪切力作用,而將平均粒子徑微 駿酸人^〜4G微米之方法。利用方法所調製的豆奶,其糖 的夕二置在3.5克分子%以下’且從大豆的細胞壁所抽出 的夕糖類少,配合生榨法可使風味更加良好。- 15209pif.doc 生榨法通常是一種將大豆浸潰于水中並磨碎得到乳 狀液,虽從乳狀液分離為豆奶和豆腐渣時,不進、田 熱而在低溫下進行之方法’但在本發明中,通常 t〇C較佳為5〜35°C ’更佳為5〜坑,特佳為5〜25°C ’ 二If〜机下進行分離較為適當。當在溫度範圍中進 心:古Ϊ五原本的美味容易被抽出’且豆奶的色澤也 支、、有良好的外觀。如分離時的溫度高 之豆奶的雜味變重,大 只】所传到 奶時的色澤容^黃原本的科而且,形成豆 六於到本發明的殺菌豆奶,重要的是經過使蛋白質 生榨法分離為豆奶和豆腐渣之前的膨=二 的生榨豆奶進行作用之製程。即,對將 月,i f心,j膨潤大豆切程中的原料、所得到的 知潤大丑、將膨潤大豆進 二J的 所得到的乳狀液、生料製私中、 渣的製程中或所得到的生榨c液分離,和豆腐 樣使蛋白質交聯酶對生榨行作用為佳。藉由像這 行殺菌處理錢㈣行側’可得到即使進 但是,當在分“原本的美味之殺菌豆奶。 收穫率呈下降傾向,所以=的,質產生交聯,豆奶的 行作用特佳。在不使蛋分驢所得的豆奶進 生濃厚感。 貝又恥鉍作用的情況下,不能產 蛋白質交聯酶,只要盍料π *為對蛋白質分子彼此的交聯進行 1361667 15209pif.doc 催化的酶即可,並無特別限定’可為對例如關於胺基(amin〇 group)的谷氨醯胺殘基〔―(Ch2)2 — CO —Nh2〕(glutamine residue)和賴月女酸殘基〔NH2—(CH2)4—〕(lysine residue)的 縮合反應、天冬醯胺殘基〔—CH2 —CO —NH2〕(asparagine residue)和賴胺酸殘基的縮合反應等關於ε—胺基之反應進 行催化的酵素。而且,也可使用雖然與胺基無關,但對半 胱胺酸殘基(cysteine residue)的硫代基( — SH)(:thi〇i gr〇up) 間的縮合反應進行催化的酶。這些共鍵價非常牢固,即使 以高溫加熱處理的能量也難以切斷。具體地說,可為對谷 氨醯胺殘基和賴胺酸殘基的縮合進行催化的谷氨醯胺轉胺 酶(EC.3.2.13) ’和使硫代基間進行凝聚並對二硫鍵(_s_s —)(disulfide bond)的形成進行催化的蛋白二硫鍵異構酶 (protein disulfide-isomerase,EC5.3.4.1)等。從實用性來說, 使用谷氨醯胺轉胺酶為佳。谷氨醯胺轉胺酶的起源並不特 別限定,可使用來自動物、來自微生物、來自植物的任一 種谷氨醯胺轉胺酶。而且,既可使用精製的酶,也可使用 市場上所銷售的製劑。 蛋白質交聯酶的反應條件可由從業者酌情選擇,但在 谷氨醯胺轉胺酶的情況下,以下面的反應條件較佳。例如 谷氨醯胺轉胺酶的使用量,以不使豆奶的黏度過于增加而 產生凝固和離水之程度,即不產生凝膠化之程度較為適 當。具體地說,谷氨醯胺轉胺酶活性(hydrkisamai法),在 每lg豆奶蛋白質中使用1.4〜6_7單位(unit>,較佳為2 7 〜6.0umt較為適當。如使用量過少,則殺菌後無法得到一 12 1361667 I5209pif.doc 定的黏度,而形成一種濃厚感不足的殺菌豆奶。另外,如 使用量過多’則會像豆腐這樣產生凝固、離水,而不適合 作為飲料。豆奶的PH不需要特別地進行調整,以中性附 近的PH進行即可’但通常為5〜9,較佳為6〜8的pH進 行。如較PH範圍過低或過高,則酶會失掉活性,難以得 到一定的效果。反應溫度為〇〜80°c,較佳為2〇<)(:〜7〇它, 更佳為40°C〜6(TC較為適當。如溫度過低,則上升到一定 的黏度所花費的反應時間過多,如溫度過高,則酶會失掉 活性。反應時間因酶的使用量和溫度而有所不同但反應 φ 時間以^分〜3小時,較佳為1〇分〜2小時左右為佳。〜 ,,,對利用上述方法進行酶反應的豆奶施行殺菌處 理。殺菌處理裝置可利用高溫瞬間殺菌(UHT)裝置,並可 利用板式熱父換裝置和刮板式熱交換裝置等間接加熱裝置 接加熱裝置的任一種,但在板式熱交換裝置中,由於 著,丑固體成分的增高,固體成分容易緩緩地附著在配 太^所以鸪要注意清洗等問題,而直接加熱裝置的這 種J垢問題少。另外,由於直接蒸氣注入方式在蒸氣的吹· 入4進行真空處理,所以還附帶有豆奶的除臭效果,且效 果?Ϊ:而且’雖然與UHT裝置不同’但蒸餾殺菌也可 進行殺菌處理。但是由於殺菌所需時間長,所以要在不會 出現豆奶的風味變差和褐變(br〇wning)之前提下使用。 八為了殺滅豆奶中的耐熱菌,施加至少F值相當於 4(刀)’心佳相當於10(分)以上,更佳相當於20(分)以上的 加熱處理為佳。為了滿足這種條件’如為UHT,則在用於 13 15209pif.doc 殺菌的溫度為122〜·。c,較佳為125〜16(rc 135&〜160。(: ’特佳為140〜16〇。(:的範圍内進行較為適當: 如較122X:低,則使大豆中的耐熱菌的殺菌困難 所長。而且,如超出靴,則容易出現風味Ξ 差口,、、、糊等。用於殺菌的加熱時間在上述溫度帶内,設 上述條件的時間即可,但通常以2秒〜30秒, 二::ΙΓΐ1()秒進行較為適當。如為較2秒短的時間, 糊Γ·ί 如超過3G秒’則可能出現風味變差和焦 _ 、問題。而且,在蒸餾殺菌的情況下,也可以; 值滿足上述的條件之溫度和時間進行。 ι〇ΐκ 接在市場㈣* t熱包料充,而㈣豆奶即可直 奶。ΐΓί ^作為各魅乳製品的原料用豆 下可進行;==:所以在常溫或冷藏條件 處理,到的生榨殺菌豆奶即使進行了殺菌 原本: 奶並具;不同,豆固體成分遭度,且為殺菌豆 技術無法消除的豆腥味得到飛躍式改善,並保 1361667 15209pif.doc 味、》辰厚感’且具有極其良好的風味。 本發明的生榨殺菌豆奶的一利用方法為’製造者可將 其作為豆奶原料而直接形成豆奶,或將大豆固體成分和其 他原料進行調製而製造調製豆奶、豆奶飲料 、 特別是大麵體成分編,本生榨殺菌豆奶的濃厚感人^ 豆原本的風味越是鮮美,所以較佳。15209pifd〇c IX. Description of the invention: [Technical field to which the invention pertains] One invention relates to a kind of soy milk, and in particular to a so-called raw squeezing ugly milk and a soy milk product using oyster sterilized soybean milk as a raw material. . [Prior Art] In recent years, with the understanding of the effect of lowering cholesterol on soy protein, 'the traditional ugly milk, tofu, bean curd skin, and prepared soy milk, soy milk drink, and other various recordings have been rapidly improved (10) degrees. In addition, the specifications of the drinking beans, and the soy milk and the bean-based materials are confirmed by the Japanese agricultural and forestry specifications (Decree No. of the Ministry of Agriculture, Forestry and Fisheries on December 19, 2009). At the same time, in recent years, the flavor and the eating sensation of the soy milk are also being opened. For example, Japanese Laid-Open Patent Publication No. Hei 10-295308 discloses a soybean milk which improves the taste of the bean film and obtains a smooth taste. The square =. On the other hand, there is a wide range of consumer preferences, depending on the age group and the occasion of use. Sometimes there is a case where soy milk has the original taste and richness (alcoholic) of soybean. In the prior art, a method of making the soy milk have a strong feeling is usually the following method. (1) A method of concentrating ugly milk to increase the content of solid components. (2) A method of adding a tackifier to soy milk to increase the viscosity of soy milk. (3) A method in which the ugly slag is miniaturized and the bean curd residue is not separated and dispersed. In the method (1), Ren's 'insoluble matter will increase'. When it is carried out, it is easy to cause adhesion and scorching on the killing (four). Moreover, according to the method of killing 15209pif.doc bacteria, sometimes the viscosity is still low regardless of how the solid content is added, and a strong feeling cannot be obtained. Further, in the method (2), even if a strong feeling is obtained, there is a problem that a heterogeneous milky paste feeling different from the rich taste of the soybean or the soy milk itself is generated. In addition, the method (3) also has a strong feeling due to the increase of the solids, but because it contains insoluble fibers, it is a tofu, so that it is rough and feels uncomfortable, and the throat feels uncomfortable. The soy and delicious feeling of soy milk, and also the problem of the lack of mellow taste. SUMMARY OF THE INVENTION [The present invention] It is an object of the present invention to provide a raw sterilized soy milk and a method for producing the same, which can solve the conventional problems, and the raw sautéed Beans produced by the sautéed Beans have a sense of richness (alcoholic taste). There is also the original taste of soybeans, and there is also a smell and smoothness. The invention further provides a raw bean milk which is a sterilized raw soybean milk having a soybean solid content of 15 weight percent (wt%) or less and a viscosity of 15 to 250 mPa at 103⁄4. s. According to a preferred embodiment of the present invention, the above-mentioned emulsion obtained by the raw pressing method is obtained from the soybean milk or separated into the soy milk and the bean curd by the raw pressing method, and the protein cross-linking enzyme is added for the action and is carried out. Sterilization treatment. According to a preferred embodiment of the present invention, the sterilizing treatment is carried out by means of a bacterium, a direct steam injection method or a steaming method.立4==:; Dairy products </ RTI> sterilized by the oysters of the present invention. According to a preferred embodiment of the present invention, the above-mentioned soy milk product, bean 15209pif.doc dairy product includes soy milk, tofu, soy milk pudding, soy milk Fruit bundle bean milk V: milk -, = milk drink, refreshing drink, rot soup, bean curd skin, home cooking::: two pudding 'tofu fruit Ling, Dan ruled the moon, the cloud has made a keen on the above topics In the study, the succulent area of the stove-fruit tempering zone was significantly improved, and the odor of the sterilized place was significantly improved, and it also had preservative properties and made 4 senses and large deniers. However, m: species 岐 岐 protein f (4) enzyme was carried out in soy milk. The 59-G59151 bulletin which enhances the coagulation force brought about by the coagulant of ugly milk, the Japanese patent early = i thing i Japanese special material open special opening 281928 ¥ w / 艮, the Japanese patent early open special opening Preservation property of 2002_ i: The main purpose of this technique is to improve the physical properties of the bean Li I such as filled tofu, and does not mention how to improve the eating taste and flavor of the milk itself as in the present invention. According to the present invention, it is possible to obtain a bean which cannot be eliminated by the method of making soy milk by using the original solid ingredient of the soy milk (in the form of a strong alcohol). Swelling, smooth and flavorful sterilized soymilk. It is easy to understand that the above and other objects, features and advantages can be more obvious. The preferred embodiments are described below in detail as follows: 1361667 15209pif.doc BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the case of '(4) soy milk, the soybean milk is heat-treated at a high temperature, so that the soybean milk which is completely heat-killed by the heat-resistant bacteria is sealed and filled under normal temperature or refrigerated S.豆Long-term preservation of soy milk for more than 3 months. Therefore, it can be sterilized and can only be stored under refrigeration for several weeks. The heat treatment with an f value of 4 3 = a fraction or more, more preferably 20 (minutes) or more, is an 'F value' indicating a required heating time (minutes) at 12 rc for killing. , the raw squeeze of the invention (4) Soymilk shall be sterilized as above, and the solid content of soybean is preferably 7~15 wt%, and the viscosity under post is 5〇mPa.s. The solid content of soybean is 8~14 Wt%, preferably 9~ ^ wt% is better. 1 (rci: the degree is n for tanning, in the case of soy milk, when the sterilization is carried out: the same, and the: the solid component is reduced to 15mpas, the viscosity is killed. The viscosity range, and has a strong sense of ugly milk (alcoholic taste). The viscosity of the 'ugly milk' can be expressed by 1 (the value measured by the B-type viscometer under rc).疋In order to make the milk have a strong sense of concentration, or add Da Li egg's or not to separate the bean curd to improve the solid content of soybeans, or to make 15209pif.doc with a tackifier, it can also have nothing to do with the commonly used soy milk (4) Soybean solids 2 concentration 'is sterilized and has the original sense of undisturbed soy milk. And 'this sterilized soy milk is made from soybean milk by using the raw squeezing method as a raw material' can be reddish from the bean county (four) flavor, and So that the flavor of soy milk is improved at the same time. If it is less than 7 wt%, in order to get a strong sense, it is necessary to add a large amount of egg self-interest, and if it exceeds 15, the reaction with protein cross-linking g| will be too high, and it will easily cause agglutination and condensation. By the way, as long as it is within the above range, adding soy milk powder and powder. The final soy protein, or the concentration of solid ingredients, will not cause any hindrance to the benevolence. Thickness, such as the use of the steaming-based killing 8 treatment, will also reduce the viscosity 'can not get enough thick feeling. For example, the soy milk with a soybean solid content of 9 (four) gambling secret, _ degree becomes 8mPa.s. Moreover, as for the large ugly solid component (four) 13 wt% of soy milk is boiled and heated (touch. c) The viscosity f rises and is biased. However, when the soybean ingredient is about 13 wt/. When the soy milk is sterilized, the viscosity will immediately drop to 15mPas, and the sensation will not be obtained, so that the solid content of the force-enhancing soybean is not effective. _If the sterilizing treatment is carried out at a high temperature, the degree of decline is reduced, but _ is the increase in the viscosity at the time of concentration, which is caused by the hydrophobic structure between the molecules of the protein f which is weak in binding force. It is easily cut off by the energy of warming. [Production form of the raw sterilized soybean milk of the present invention] The raw material of the raw sterilized soybean milk of the present invention can be suitably used as a raw material using soybean, soybean powder, 15209 pif.doc, == or the like. Soy is more suitable. Moreover, 'the type of soybeans is not = ugly, white soybeans, black soybeans, green soybeans, etc., all kinds of big cockroaches: breeding big hair _ « soy milk is characterized by the method called [raw squeezing method], that is, milk Shape = heated state to separate soy milk and bean curd residue. By picking; the county and the heating under the g [hot pressing method] reduced, less miscellaneous and = untouched to extract the delicious taste of soybeans. Specifically, it is possible to use = ί = 膨 into a swollen soybean 'and grind it in a well-known micronized state ^ (hereinafter referred to as "emulsion"), and not to solidify the phase centrifugation Separation of liquid, removal of field; insoluble residue of ugly slag, method of obtaining soy milk. Grinding material (4) The yoghurt used in the method of producing soy milk, and there is a tendency to leave the waist of the bean, so the special report, t In the early days of the Japanese patent, the special opening of the 1G-295308 public rotary knife will be _ A ugly first cut the soybean cells by the cutting force of _mit r〇11 (URSCHEL), etc. (10) The method of the average particle diameter, and if necessary, the method of using the frictional shear force of the homogenizer or the like, and the method of averaging the particle diameter of the micro-acid to be 4 to 4 μm. The sugar is placed at less than 3.5 mol% and the amount of sugar extracted from the cell wall of soybean is small, and the flavor is better with the raw crushing method. - 15209pif.doc The raw crushing method is usually a kind of soaking soybean Grinded in water and obtained an emulsion, although When the liquid is separated into soybean milk and bean curd, the method is carried out at a low temperature without entering the heat of the field. However, in the present invention, usually t〇C is preferably 5 to 35 ° C. More preferably 5 to crater. Good for 5~25°C 'Separate If the machine is separated under the two If~ machine. When the temperature is in the range: the original taste of the ancient clams is easy to be extracted' and the color of the soy milk is also good, and has a good appearance. The odor of the soy milk with a high temperature at the time of separation becomes heavier, and the color of the soy milk which is transmitted to the milk is the same as that of the original yellow yam, and it is important to form the sterilized soybean milk of the present invention. The method separates the soybean milk from the soy milk before the soy milk and the bean curd residue, that is, the raw material of the soy milk which is swollen and swelled, that is, the raw materials in the cut, the heart, the j-expanded soybean cut, the obtained ugly ugly, the swollen soybean Into the emulsion obtained from the second J, the raw material preparation process, the slag process or the obtained raw juice c liquid separation, and the bean curd-like protein cross-linking enzyme is better for the raw squeeze. This line of bactericidal treatment money (four) line side 'can be obtained even if it enters, when it is divided into "original delicious Sterile soy milk. The harvest rate tends to decrease, so =, the quality produces cross-linking, soy milk has a particularly good effect. The soy milk obtained by not dividing the eggs is rich in flavor. In the case where the shell is also shameless, the protein cross-linking enzyme cannot be produced, as long as the π* is an enzyme that catalyzes the cross-linking of the protein molecules to 1361667 15209 pif.doc, and is not particularly limited. Amin〇 group of glutamine residues [-(Ch2)2 - CO-Nh2] and lysine residues An enzyme which catalyzes the reaction of the ε-amine group, such as a condensation reaction, a condensation reaction of an asparagine residue with a lysine residue, and a condensation reaction of a lysine residue. Further, an enzyme which catalyzes a condensation reaction between a thio group (-SH) (: thi〇i gr〇up) of a cysteine residue, irrespective of an amine group, may also be used. These co-bonding prices are very strong, and it is difficult to cut off the energy even if heated at a high temperature. Specifically, it can be a glutamine transaminase (EC.3.2.13)' that catalyzes the condensation of glutamine residues and lysine residues, and agglomerates between the thio groups and A protein disulfide-isomerase (EC 5.3.4.1) or the like catalyzed by the formation of a sulfur bond (_s_s — — (disulfide bond). In terms of practicality, it is preferred to use glutamine transaminase. The origin of the glutamine transaminase is not particularly limited, and any glutamine transaminase derived from an animal, from a microorganism, or from a plant can be used. Further, either a purified enzyme or a commercially available preparation can be used. The reaction conditions of the protein cross-linking enzyme can be selected as appropriate by the practitioner, but in the case of glutamine transaminase, the following reaction conditions are preferred. For example, the amount of glutamine transaminase used is such that the viscosity of the soy milk is not excessively increased to cause coagulation and water detachment, that is, the degree of gelation is not appropriate. Specifically, glutamine transaminase activity (hydrkisamai method) is preferably used in an amount of 1.4 to 6-7 units (unit>, preferably 2 7 to 6.0 umt per lg of soy milk protein. If the amount used is too small, sterilization is performed. After that, the viscosity of a 12 1361667 I5209pif.doc can not be obtained, and a sterilized soy milk with insufficient thickness is formed. In addition, if the amount is too much, it will be solidified and water-free like tofu, and is not suitable as a beverage. The pH of the soy milk does not need to be used. In particular, the adjustment can be carried out at a pH near neutral, but usually at a pH of 5 to 9, preferably 6 to 8. If the pH is too low or too high, the enzyme loses activity and is difficult to obtain. A certain effect. The reaction temperature is 〇~80°c, preferably 2〇<)(:~7〇, more preferably 40°C~6 (TC is more appropriate. If the temperature is too low, it rises to a certain level) The viscosity takes too much reaction time. If the temperature is too high, the enzyme will lose its activity. The reaction time varies depending on the amount of enzyme used and the temperature, but the reaction time is φ minutes to 3 hours, preferably 1 minute. ~2 hours or so is better. ~ ,,, on the use The soybean milk subjected to the enzymatic reaction is subjected to sterilization treatment, and the sterilization treatment device can utilize a high temperature instant sterilization (UHT) device, and can be connected to any one of the heating devices by using an indirect heating device such as a plate type hot parent replacement device and a scraper type heat exchange device, but In the plate type heat exchange device, since the ugly solid component is increased, the solid component tends to gradually adhere to the distribution, so that the problem of cleaning is required, and the J scale problem of the direct heating device is small. Since the steam injection method is vacuum-treated in the steam blow-in 4, the deodorizing effect of the soy milk is also attached, and the effect is: ': 'Although it is different from the UHT device', the sterilization can be performed by distillation sterilization. It takes a long time, so it should be used before the soy milk flavor deterioration and browning (br〇wning). Eight In order to kill the heat-resistant bacteria in the soy milk, apply at least F value equivalent to 4 (knife) 'heart Preferably, it is equivalent to 10 (min) or more, more preferably equivalent to 20 (min) or more of heat treatment. In order to satisfy this condition, such as UHT, it is used for 13 15209 pif. The temperature of the bacteria is 122 to · c, preferably 125 to 16 (rc 135 & ~ 160. (: 'Specially good is 140 to 16 〇. (: within the range is more appropriate: if compared to 122X: low, then It is difficult to sterilize the heat-resistant bacteria in soybeans. Moreover, if the shoes are exceeded, the flavor, the paste, and the like are likely to occur. The heating time for sterilization is within the temperature zone, and the time of the above conditions can be set. , but usually 2 seconds to 30 seconds, 2:: ΙΓΐ 1 () seconds is more appropriate. If it is shorter than 2 seconds, paste · ί, such as more than 3G seconds 'may be flavor deterioration and focus _, problem . Further, in the case of retort sterilization, the temperature and time at which the value satisfies the above conditions may be performed. 〇ΐ〇ΐκ is connected to the market (4)* t hot pack filling, and (4) soy milk can be straight milk. ΐΓί ^ can be used as a raw material for all kinds of glamorous dairy products; ==: So at normal temperature or in cold storage conditions, the raw sterilized soy milk obtained is sterilized even if it is milk: different, the solid content of the bean is affected, And the bean flavor that can not be eliminated by the sterilization bean technology has been greatly improved, and it has 1136667 15209pif.doc taste, "Chen Chen" and has an extremely good flavor. The method for utilizing the raw sterilized soybean milk of the present invention is that the manufacturer can directly form the soybean milk as the soy milk raw material, or prepare the soybean solid component and other raw materials to prepare the prepared soybean milk, the soy milk beverage, and especially the large dough component. Edited, the thick and touching of the simmered sterilized soy milk ^ The original flavor of the bean is more delicious, so it is better.
本發明的生榨殺菌豆奶的另一利用方法為,製造者可 將其作為豆腐原料,並添加鹽齒、1化鎮(⑺哪⑻⑽ chlonde)、氯化鈣(calcium chl〇ride)、硫酸鈣 sulphate)、葡萄酸·δ布旨(gkl__s_laet()ne)等常用的凝固 劑’而製造豆腐。豆腐的麵既可為麟 豆腐’而且豆腐的形態可__豆腐、填充豆腐為^ 丑腐、冷凍豆腐等的任一種% .. 奶況下’有—點很清楚,被高溫殺菌的殺菌豆 奶蛋白貝會受到熱變性作用,而使凝膠化力下降,因此Another method for utilizing the raw sterilized soy milk of the present invention is that the manufacturer can use it as a raw material of tofu, and add salt tooth, 1 town ((7), (8) (10) chlonde), calcium chloride (calcium chl〇ride), calcium sulfate Tofu is produced by sulphate), a common coagulant such as glucan/delta (gkl__s_laet()ne). The noodle's noodles can be both pea tofu' and the shape of the tofu can be __tofu, filled with tofu as ^ ugly, frozen tofu, etc. %. Under the milk condition - there is a clear point, the sterilization of soy milk by high temperature sterilization Protein shells are subjected to thermal denaturation, which causes gelation to decrease, so
二使^加豆顧凝_錢行加熱,也無法得収夠硬度 勺丑腐。但疋’本發明的生榨滅g豆奶,因為是由蛋 =而=子化’所以具有耐熱性,可抑制高溫殺菌後 力進 =祕由與;般的豆奶同樣地添 二之if而具有與大豆原本的美味和乳 如將本發明的生榨殺菌豆奶作為原料而製造立腐,一 15 1361667 15209pif.doc 般的木綿豆腐、絹濾豆腐、填充豆腐的製法就不用說了, 即使在豕中也可利用電子爐和蒸鋼而簡單調製具有大豆的 美味和醇濃味道的豆腐。這是因為,本發明的生榨殺菌豆 奶經過了殺菌所以保存性良好,且由蛋白質交聯酶處理可 使利用豆腐用凝固劑之凝固反應容易控制。 而且,製造者可將本殺菌豆奶作為豆奶原料,用於能 夠f顯原料所具有的大豆原本的美味和醇濃味道之其他豆 乳製品的製造。例如,可用於乳酸發酵豆奶、酸性豆奶飲 料、丑奶酒精飲料、布丁、m冷雜心、烤製點 〜、日式點心、糖衣點心、小吃、麵包、糕餅、優酪乳、 =酪、霜淇淋、蛋奶羹、糕點餡、巧克力、塗抹食品、蛋 黃醬二沙^、油炸食品、水產壓製品、畜肉製品等,且並 =限疋於ϋ些例示。而且’也可使凝關對本殺菌豆奶進 =作用’並製作豆腐或依照其鮮_狀統狀的豆腐 再用於上述各種製品。在這種情況下,被稱作豆腐 丁和豆腐湯篝。 另外,在上述豆乳製品中使用本發明的生榨殺菌豆奶 推二ί可在ΐ菌處理前預先將豆乳製品的豆奶以外的原料 十主亍s 谷解,並作為豆乳製品的殺菌預混劑。在這種 用豆奶以外的原'料的混合時期在使蛋白質交聯酶作 件。、公可,但在蛋白質交聯酶的作用後進行混合為 如本口豆α奶以外的原料’可使用果汁、蔬菜、甜調味品、 :味品、轉鄕錄鮮增黏劑 、油脂、凝固劑、食 物纖維、維生I礦物質、香料、酸調味品、乳化齊^ 16 15209pif.doc 在艮品tit常被使㈣食品祕.食品添加物。在這種情況 下,為了提供給後面的殺菌製程,利用均化器等進行句 化並形成賴紐。當作為舰斜,在刚%生梓 豆奶的情況下所規定之大豆固體成分的範圍(?〜15 w 和黏度的範圍(15〜250 mPa.s)有時會超出範圍,但是口 ^ 遵循本發明的技術思想,當然也並不排除此種情況。/、 如上所述,本發明的生榨殺菌豆奶可作為豆奶原 於各種豆乳製品的製造,當然也可使製造上述各種豆乳制 品的製程中實質上包含製造本發明之殺菌豆奶的被程。二 如,可在使谷氨醯胺轉胺酶對豆奶進行作用之液體中,苏 加豆乳製品以外的職並進行混合,接著進行殺菌處理了 且將殺菌處理液連續地用於各種豆乳製品的加工。 以下所述為本發明之>没菌豆奶的實施例,但未發 技術思想當然並不由記述所限定。另外,以下記述 時,是指” wt%”。 ° [貫施例1生榨殺菌豆奶的製造 在脫皮脫胚軸大豆1重量份(以下稱作份)中加入水10 份’並在2(TC下浸潰60分鐘以上而充分吸水之膨潤大豆 (水分含量40〜55%)1份中加入水(15。〇3份,且將其保持 ,15°C的溫度,以研磨機(增幸產業(股)製)進行微細化, 得到磨碎液(乳狀液)。利用離心分離機以3〇〇〇G進行5分 鐘處理’並在irc下將域和豆腐渣進行分離得到生& 豆奶。生榨豆奶的固體成分含量為90〇/。,蛋白質含量為 17 1361667 15209pif.doc 4.5%且 PH 為 6.8。 接著,將所得到的豆奶保持在6〇〇c,且對每Ig豆奶 的蛋白質使(U5g的谷氨醒胺轉胺酶製劑(商品名: a—asse parcard,味之素(股)製)(谷氨醒胺轉胺酶〇2%, 逛原麥牙糖粉末等99.8%,酶滴定率17〜26umt/g)作用3〇 ^鐘。反驗’立㈣劇_直接絲注人方式的殺菌 ,理裝置(直接加熱裝置),並在15(rcTit#4秒鐘的殺菌 ^里(F值相當於51.7分),且冷卻到邮,在無菌包袭中 進订無ϋ填充’制生榨殺菌豆奶^另外,進行作昭 用的例子’其可取代生榨絲,而彻加人熱水(9(rc)^ 在保持於航的狀態下㈣奶和豆_進行分離之轉 旦奶’且同樣地使酶進行作用,得到熱榨㈣豆奶(比較例 實施例1所得到之生榨殺菌豆奶的大豆固體分 9.0%,在HTC的黏度為22mPa.s,且大豆的美味強具^ 自然的濃厚感,而J_令人驚奇的是_習知的豆奶製二 術無法消除之獨特的豆腥味消失,並具有極其良好的 味。另一方面,比較例1的熱榨殺菌豆奶也具有濃厚璣 與生榨法不同之類似乳味的風味,但在大豆^本的:ς: -點上’以生榨殺菌豆奶較為優良,並且也難督1 特的豆腥味。 [實施例2]殺菌豆奶的製造 . 進行作 在與實施例1同樣地使谷氨醯胺轉胺酶對豆奶 18 15209pif.doc 用後’立即供給到板式殺菌機(間接加熱裝置),並在15此 下進行4秒鐘的殺菌處理,同樣地得到殺菌豆奶。所得到 之殺菌五奶的大豆固體成分為9.0%,並得到與實施例i同 等的濃厚感。在風味方面雖然也是良好,但實施例丨對豆 腥味的改良效果高。 [試^驗f 1]大豆固體成分濃度對殺菌豆奶之濃厚感所帶來 的,Y、>響 一 利用與實施例1同樣的方法,不使蛋白質交_酶作用 而製造生榨殺g絲。而且,將所制的豆奶進行濃縮並 調整為表1所示的大豆固體成分濃度(測試丨〜句,且調查 大豆固體成分濃度的增量對生職g豆奶的濃厚感所帶^ =效果。將它們供給到衬用直接蒸氣注入方式的叙菌處理 、置’並在150(:下進行4秒鐘的殺_處理,與實施 同樣地得到殺菌豆奶。所得到之豆奶的大豆固體成分、 下的#度(B型黏度計;)、保存性及豆腥味的有無,如表1 所 7|^ 〇 1361667 15209pif.doc 表1Second, make ^ plus beans Gu Ning _ money line heating, can not get enough hardness scoop ugly. However, 疋 'the raw squeezing g soy milk of the present invention, because it is made of egg = and = sub-chemically', has heat resistance, can inhibit the high-temperature sterilization after the force = secret and; as the soy milk, the same as the addition of if The original delicious yoghurt and milk, such as the raw sautéed soy milk of the present invention, can be used as a raw material to make a rot, a 15 1361667 15209pif.doc-like woody tofu, glutinous tofu, filled tofu method, needless to say, even in 豕It is also possible to easily prepare tofu with a delicious and mellow taste of soybeans by using an electric furnace and steamed steel. This is because the raw sterilized soybean milk of the present invention is sterilized, so that the preservative property is good, and the coagulation reaction with the coagulant for tofu can be easily controlled by the protein cross-linking enzyme treatment. Further, the manufacturer can use the sterilized soy milk as a soy milk raw material, and can be used for the production of other soy milk products which can express the original taste and the rich taste of the soybean which the raw material has. For example, it can be used for lactic acid fermented soy milk, acidic soy milk drink, ugly milk alcoholic beverage, pudding, m cold miscellaneous, roasted point ~, Japanese dim sum, icing snack, snack, bread, cake, yogurt, = cheese, cream Cream, egg yolk, pastry filling, chocolate, spread food, mayonnaise Ersha ^, fried food, aquatic products, meat products, etc., and are limited to some examples. Moreover, it is also possible to use the tofu for the sterilized soy milk and to make tofu or tofu according to its fresh form to be used for the above various products. In this case, it is called tofu and tofu soup. Further, in the above-mentioned soy milk product, the raw sterilized soy milk of the present invention can be used to pretreat the raw material other than the soy milk of the soy milk product before the sputum treatment, and as a sterilizing premix of the soy milk product. In this mixing period of the original material other than soy milk, the protein cross-linking enzyme is produced. It is publicly available, but after the action of the protein cross-linking enzyme, it is mixed into a raw material other than the soy-bean milk. 'You can use juice, vegetables, sweet seasonings, flavors, turn-to-tear fresh tackifiers, fats, Coagulant, dietary fiber, vitamin I minerals, spices, sour seasoning, emulsified ^ 16 15209pif.doc In the product tan is often made (four) food secret. Food additives. In this case, in order to provide the subsequent sterilization process, a homogenizer or the like is used for sentence formation and formation of Lai. When used as ship slant, the range of soybean solid content (?~15 w and viscosity range (15~250 mPa.s) specified in the case of freshly grown soy milk sometimes exceeds the range, but the mouth ^ follows this The technical idea of the invention does not of course exclude such a case. / As described above, the raw sterilized soy milk of the present invention can be used as a soy milk in the manufacture of various soy milk products, and of course, in the process of producing the above various soy milk products. In essence, the process for producing the sterilized soybean milk of the present invention is included. For example, in a liquid in which glutamine transaminase is applied to soybean milk, a position other than the Sujia soybean milk product is mixed and then sterilized. Further, the sterilizing treatment liquid is continuously used for the processing of various soybean milk products. The following is an example of the present invention, which is not a soy milk, but the technical idea is not limited by the description. Refers to "wt%". ° [Manufacture of raw sterilized soymilk in Example 1] Adding 10 parts of water to 1 part by weight of the peeled mesocotyls (hereinafter referred to as "parts") and immersing for 2 minutes at 2 (TC) Full Water (15 parts by weight of 40% to 55%) was added to water (15 parts of hydrazine), and it was kept at a temperature of 15 ° C, and was refined by a grinder (manufactured by Zeng Xing Industry Co., Ltd.). , the obtained grinding liquid (emulsion). The mixture was treated with a centrifugal separator at 3 〇〇〇G for 5 minutes' and the domain and the bean curd residue were separated under irc to obtain raw & soy milk. The solid content of raw soy milk It is 90 〇 /., the protein content is 17 1361667 15209 pif.doc 4.5% and the pH is 6.8. Next, the obtained soy milk is kept at 6 〇〇 c, and the protein per gram of soy milk is made (U5g of glutamine Transaminase preparation (trade name: a-asse parcard, Ajinomoto (stock) system) (glutamine amine transaminase 〇 2%, visit 99.8% of the original maltose powder, enzyme titration rate 17~26umt / g) The effect of 3 〇 ^ bell. Counter-test 'Li (4) drama _ direct silk injection method of sterilization, rational device (direct heating device), and in 15 (rcTit # 4 seconds of sterilization ^ (F value is equivalent to 51.7 Sub-), and cooling to the post, in the aseptic baggage, the innocent filling is made, and the raw squeezing sterilized soy milk is used. In addition to the hot water (9 (rc) ^ in the state of keeping in the air (four) milk and beans _ separation of the transfer of milk 'and the same effect of the enzyme to obtain hot pressed (four) soy milk (Comparative Example 1 The soybean solids obtained by the squeezing sterilized soy milk are 9.0%, the viscosity at HTC is 22 mPa.s, and the taste of the soybean is strong and natural, and J_ is surprisingly known as the soy milk system. The unique bean flavor that cannot be eliminated disappears and has an extremely good taste. On the other hand, the hot-pressed soybean milk of Comparative Example 1 also has a flavor similar to that of the raw and pressed, but in the soybean ς: ς: - On the point of 'squeezing sterilized soy milk is better, and it is difficult to supervise 1 special bean flavor. [Example 2] Production of sterilized soybean milk. In the same manner as in Example 1, glutamine transaminase was applied to soybean milk 18 15209 pif.doc immediately, and immediately supplied to a plate sterilizer (indirect heating device), and 15 This was followed by sterilization for 4 seconds, and sterilized soy milk was obtained in the same manner. The soybean solid content of the obtained sterilized milk was 9.0%, and the same feeling of the same as that of Example i was obtained. Although the flavor is also good, the effect of the improvement of the bean flavor is high. [Testing f 1] The concentration of soybean solid content brought about by the thick feeling of sterilized soy milk, Y, > In the same manner as in Example 1, the protein was not produced by the action of the protein. wire. Furthermore, the soybean milk produced was concentrated and adjusted to the soybean solid content concentration shown in Table 1 (test 丨~ sentence, and the increase in the concentration of the soybean solid content was investigated for the thick feeling of the raw g milk. These were supplied to the sterilizing treatment by the direct vapor injection method, and were placed at 150 (: 4 seconds of killing treatment), and the sterilized soybean milk was obtained in the same manner as the above. The soybean solid content of the obtained soybean milk was #度(B-type viscometer;), preservative and the presence or absence of bean flavor, as shown in Table 1|| 〇1361667 15209pif.doc Table 1
.濃厚感:◎非常良好,〇良好,△可 〇良好 Δ ‘豆股味:◎非常少,〇少,△稍多,X非常多 ‘保存性(常溫下3個月的保存性):◎非常 可,X不可 不使蛋白質交聯酶作用的測試卜4 =殺菌處理,但無論如何提高大豆固體成分;=1 有只Μ例1那樣喊覺,無法制足夠的 ς 高大豆固體成分,如進行殺丄, 貝】退疋無法付到足夠的濃厚感。另外,當將測試丨〜4的豆 ΓΓ卜工:ί置進行殺菌處理時’在測試3娜 中’可月=因為大足固體成分高,在殺菌裝置内產生固 體成分的附^和f、糊’難以進行穩定的殺菌處理。 影響 [試驗例2]由殺囷方式對殺菌豆奶的品質所帶來的 20 1361667 15209pif.doc 利用與實施例1同樣的方法使蛋白質交聯酶作用,或 不使其作用而製造生榨豆奶。然後,對因大豆固體成分和 殺菌方式(直接加熱、間接加熱、蒸餾、煮沸、未加熱)而 對殺菌豆奶的品質所帶來的影響進行調查(表2的測試5〜 9)。評價與試驗例1同樣地進行。另外,測試5的F值約 為1〇(分)。 表2Thick feeling: ◎ very good, good 〇, △ can be good Δ 'bean stock: ◎ very little, less ,, △ slightly more, X is very much 'preservation (three months of storage at room temperature): ◎ Very, X can not be tested for the effect of protein cross-linking enzymes 4 = bactericidal treatment, but in any case improve the solid content of soybean; =1 there is only the scream of the case 1 can not make enough ς high soy solids, such as Killing, Bay] can not pay enough thick feeling. In addition, when the soybean meal of the test 丨~4 is placed: ί, the bactericidal treatment is carried out, 'in the test 3 Na', the month*, because the solid content of the big foot is high, the solid component is generated in the sterilizing device, and f, paste 'It is difficult to carry out stable sterilization treatment. Effect [Test Example 2] The quality of the sterilized soybean milk by the killing method 20 1361667 15209 pif.doc The protein cross-linking enzyme was allowed to act in the same manner as in Example 1, or the raw soy milk was produced without using it. Then, the effects on the quality of the sterilized soy milk due to the solid content of the soybean and the sterilization method (direct heating, indirect heating, distillation, boiling, and no heating) were investigated (tests 5 to 9 in Table 2). The evaluation was carried out in the same manner as in Test Example 1. In addition, the F value of Test 5 is about 1 〇 (minutes). Table 2
實施例 1 實施例 2 測試 5 測試6 測試 7 測試 8 測試 9 酶反應 有 有 有 無 無 無 大豆固體成分 (%) 9 ^9 9 9 9 13 16 加熱方式 直接 間接 蒸餾 未力〇 熱 煮沸 煮沸 煮沸 加熱溫度(°c) 150 150 125 • 100 100 100 加熱時間 4秒 4秒 15分 - 3分 3分 3分 黏度(mPa-s) 22 31 32 10 12 26 35 濃厚感 ◎ ◎ ◎ X X 〇 ◎ 豆腥味 ◎ 〇 〇 〇 〇 Δ Δ 保存性 ◎ ◎ ◎ X X X XExample 1 Example 2 Test 5 Test 6 Test 7 Test 8 Test 9 Enzyme reaction with or without soybean solid content (%) 9 ^9 9 9 9 13 16 Heating method Direct indirect distillation, heat, boiling, boil, boiling, heating Temperature (°c) 150 150 125 • 100 100 100 Heating time 4 seconds 4 seconds 15 minutes - 3 minutes 3 minutes 3 points Viscosity (mPa-s) 22 31 32 10 12 26 35 Thickness ◎ ◎ ◎ XX 〇 ◎ Bean 腥味◎ 〇〇〇〇Δ Δ Preservation ◎ ◎ ◎ XXXX
由測試5的結果可知,當在蒸餾殺菌中也使酶作用 時,濃厚感變得與實施例同樣,可得到濃厚感。但是,利 21 1361667 15209pif.doc =的豆奶獨特的豆腥味並未消失(和 也完全沒有,二;:::式時,在常溫下3個月的保存性 的情況下,如測試™,當 是,豆二產生與實施例1同樣的濃厚感。但 下^/重’無法得到風味良好的品f。而且,在常溫 濃厚感的也無法由煮彿殺菌得到保持 _ 由以上的結果可知,為了得到具有濃 与感’丑經味極少且可保存的殺菌豆 交聯酶的作用和殺菌處理之組合是必須的生料蛋白貝 [5式驗例3] 與實施例1同樣的製造生榨殺菌豆奶。此時,使谷氨 =胺轉胺酶製劑(商品名:actibasse parcard,味之素 製)(谷氨醯胺轉胺酶〇 2%,還原麥牙糖粉 % = ::定率η〜26,每⑽蛋白質的:加心As a result of the test 5, when the enzyme was also acted upon in the retort sterilization, the feeling of richness was obtained in the same manner as in the examples, and a feeling of richness was obtained. However, Lee 21 1361667 15209pif.doc = the unique bean flavor of soy milk has not disappeared (and is also completely absent, two;:::, in the case of 3 months of storage at room temperature, such as test TM, In the case of Bean 2, the same thick feeling as in Example 1 was produced. However, it was impossible to obtain a product f having a good flavor by lowering the weight of the product. Moreover, the strong feeling at room temperature could not be maintained by the sterilization of the broth _ from the above results. In order to obtain a raw material protein which is necessary for the combination of the action of the bactericidal bean cross-linking enzyme and the sterilizing treatment which has a strong sense of ugly taste and can be preserved [5 type test example 3] The same manufacturing life as in the first embodiment Squeeze the sterilized soy milk. At this time, make the glutamine = amine transaminase preparation (trade name: actibasse parcard, manufactured by Ajinomoto) (glutamine transaminase 〇 2%, reducing wheat granules % = :: rate η~26, per (10) protein: plus heart
一不進仃變化,並調查因蛋白質交聯酶的量而對生榨殺菌 ==質所帶來的影響(測試10〜15)。評價與試驗例1 22 1361667 15209pif.doc 表3 實施 例1 測試 10 測試 11 測試 12 測試 13 測試 14 測試 15 製劑添加量(g) 0.15 0.0 0.05 0.10 0.15 0.20 0.40 濃厚感 ◎ X X 〇 ◎ ◎ - 豆腥味 ◎ 〇 〇 ◎ ◎ ◎ - 保存性 ◎ ◎ ◎ ◎ ◎ ◎ -One did not change, and investigated the effect of the amount of protein cross-linking enzyme on the quality of the bio-sterilization == quality (test 10~15). Evaluation and Test Example 1 22 1361667 15209pif.doc Table 3 Example 1 Test 10 Test 11 Test 12 Test 13 Test 14 Test 15 Formulation Addition (g) 0.15 0.0 0.05 0.10 0.15 0.20 0.40 Thickness ◎ XX 〇 ◎ ◎ - Cardamom味◎ 〇〇 ◎ ◎ ◎ - Preservation ◎ ◎ ◎ ◎ ◎ ◎ -
如測試12所示,藉由對每lg豆奶蛋白質添加O.lg以 上的酶製劑並進行反應、殺菌,能夠得到具有濃厚感且豆 腥味非常低的生榨殺菌豆奶。但是,當像測試15那樣對每 lg豆奶蛋白質添加0.½以上的酶製劑並進行反應時,蛋 白質產生凝固、離水,不能進行殺菌處理。由以上的結果 可知,為了得到具有濃厚感,豆腥味非常少,並經過殺菌 的豆奶,要使反應溫度為60°C,反應時間為30分鐘,並 對每lg豆奶蛋白質添加0.10〜0.2g的谷氨醯胺轉胺酶製 劑(谷氨醯胺轉胺酶0.2%),且作為谷氨醯胺轉胺酶活性 (hydrkisamai法),最好對每1 g豆奶蛋白質添加1.4〜6.7 unit ° [實施例3]生榨殺菌調製豆奶的製造 在利用與實施例1同樣的方法所調製的生榨豆奶中, 以每lg豆奶蛋白質添加0.15g的比例,添加谷氨醯胺轉胺 23 1361667 15209pif.doc 酶。衣劑(商品名:actibasse parcard ’味之素(股)製),並在 60 C下反應3〇分鐘。對豆奶丨⑻份,添加砂糖3份、植 物性油脂p份、食鹽〇·3份、乳化劑G.1份、香料0.2份、 水23·7份並進行溶解,且供給到均化器(APV社製),以 100kg/cm2進行均質化。接著,供給到利用直接蒸氣注入 方式的殺菌處理裝置巾’並在1驚下進行4秒鐘的殺菌 处里再冷卻到1〇〇C,在無菌包裝中進行無菌填充,得到 ^榨殺菌調製豆奶。所得到之生榨殺菌調製豆奶的大豆固 ^成分為7.G%,且與實施例i同樣地具有與增黏劑那種感 覺不適的濃厚感不同之自然的濃厚感,而且感覺不到獨特 的豆腥味,具有極其良好的風味。 [實施例4]生榨殺菌豆奶飲料的製造 在利用與貫施例1同樣的方法所調製的生榨豆奶中, ^每lg豆奶蛋白質添加〇_15g的比例,添加谷氨醯胺轉胺 酉母製劑(商品名:actibasse parcard,味之素(股)製),並在 60 C下反應30分鐘。對豆奶100份,添加砂糖15份、可 可脂2份、植物性油脂丨.5份、食鹽〇 3份、穩定劑〇 4份、 香料0.2份、水60.6份並進行溶解,且供給到均化器(Apv ’以100kg/cm2進行均質化。接著,供給到利用直接 翁氣注入方式的殺菌處理裝置中,並在丨5〇〇c下進行4秒 鐘的殺菌處理,再冷卻到1(TC,在無菌包裝中進行無菌^ 充,得到殺菌可可豆奶飲料》所得到之殺菌可可豆&飲料 的大豆固體成分為5.0%’且與實施例丨同樣地具有與^黏 24 1361667 15209pif.doc 劑那種感覺不適的濃厚感不同之自然的濃厚感,而且感覺 不到獨特的豆腥味,具有極其良好的風味。 [實施例5]生榨豆腐的製造 在利用與實施例1同樣的方法所調製的生榨豆奶中, 以每lg豆奶蛋白質添加〇.15g的比例,添加谷氨醯胺轉胺 知製劑(商品名:actibasse parcard,味之素(股)製),並在 6〇°C下反應30分鐘。接著,供給到利用直接蒸氣注入方 式的殺菌處理裝置中’並在15(TC下進行4耖鐘的殺菌處 理,再冷卻到10°c,進行無菌填充(實施例5)。另外,進 行作為對照用的例子,還調製比較例1的熱榨殺菌豆奶、 不使谷氨醯胺轉胺酶反應而同樣地進行殺菌處理的生榨豆 奶(比較例2 )、既不蘧行谷氨醯胺轉胺酶處理也不進行殺菌 處理而只進行煮沸的生榨豆奶(比較例3)。當將它們在低於 l〇°C的冷藏條件下保存1個月時,比較例3的生榨豆奶產 生腐敗而無法使用。 對實施例5的生搾豆奶100份無菌添加豆腐用凝固劑 (鹽田水液體,赤穗化成(股)製)0 8份,置入容器中並進 行岔封,且在90 c的溫水中進行加熱,完成凝固反應並進 行冷卻。所得到之豆腐的大豆原本的美味極濃,無豆腫味, 具有足夠的硬度並具有順滑且良好的食用感,另外色澤白 且明亮m由比較例i的熱榨殺菌豆奶所製作的 豆腐也具有足夠的強度,但與實施例5相比,在美^上 些欠缺,且色澤也偏呈黃色。當_比較例2的不使谷氨 25 1361667 15209pif.doc 醯胺轉胺酶反應之生榨殺菌豆奶同樣地製造豆腐時, 片豆腐狀態下缺乏足夠的硬度。 才 缚 >由上述可知,本發明之實施例5的生梓殺菌豆奶 咼保存性、凝固性及大豆原本的風味,所以作為風 ς =腐製造原料’不只適於豆腐製造業,即使在家中= 簡單地利用它製造風味豐富的豆腐。 —雖然本發明已以較佳實施例揭露如上,然其並非用以 限定本發明,任何熟習此技藝者,在不脫離本發明之精神 =範圍内,當可作些許之更動與潤飾,因此本發明之保護 範圍當視後附之申請專利範圍所界定者為準。 又 【圖式簡單說明】 ”》、 【主要元件符號說明】As shown in Test 12, by adding an O.lg or more enzyme preparation per lg of soy milk protein, and reacting and sterilizing, it is possible to obtain a raw sterilized soybean milk which has a rich feeling and a very low bean flavor. However, when more than 0.1⁄2 of the enzyme preparation was added to each lg of soy milk protein and reacted as in Test 15, the protein was coagulated and separated from water, and sterilization treatment could not be performed. From the above results, it is understood that in order to obtain a soy milk which has a rich feeling and a very low bean flavor and is sterilized, the reaction temperature is 60 ° C, the reaction time is 30 minutes, and 0.10 to 0.2 g per lg of soy milk protein is added. A glutamine transaminase preparation (glutamine transaminase 0.2%), and as a glutamine transaminase activity (hydrkisamai method), it is preferred to add 1.4 to 6.7 unit ° per 1 g of soy milk protein. [Example 3] Production of raw sterilized soybean milk In the raw soybean milk prepared by the same method as in Example 1, glutamine transamine was added in a ratio of 0.15 g per lg of soy milk protein, and 23 361667 15209 pif was added. .doc enzyme. A coating agent (trade name: actibasse parcard 'Ajinomoto (manufactured by Azeki Co., Ltd.)) was reacted at 60 C for 3 minutes. For the soy milk (8) portion, 3 parts of granulated sugar, 1 part of vegetable oil, 3 parts of salt, 3 parts of emulsifier, 0.2 part of emulsifier, 2 parts of water, and 23.7 parts of water were added and dissolved, and supplied to a homogenizer ( Homogenization was carried out at 100 kg/cm 2 by APV. Then, it is supplied to a sterilizing treatment device towel using a direct steam injection method, and is further cooled to 1 〇〇C in a sterilizing place for 4 seconds, and aseptically filled in an aseptic package to obtain a sterilized soybean milk. . The soybean solid content of the obtained squeezing and sterilizing soybean milk was 7. G%, and similarly to Example i, it had a natural feeling of thickness different from the thick feeling of the tackifier, and the feeling was not unique. The bean flavor has an extremely good flavor. [Example 4] Production of raw sterilized soy milk beverage In the raw soybean milk prepared by the same method as in Example 1, ^ glutenamide was added to the ratio of 〇15 g per lg of soy milk protein. The mother preparation (trade name: actibasse parcard, manufactured by Ajinomoto Co., Ltd.) was reacted at 60 C for 30 minutes. For 100 parts of soy milk, 15 parts of sugar, 2 parts of cocoa butter, 5 parts of vegetable oil, 3 parts of salt, 3 parts of stabilizer, 0.2 parts of perfume, and 60.6 parts of water were dissolved and supplied to homogenization. The device (Apv' is homogenized at 100 kg/cm2. Then, it is supplied to a sterilization treatment device using a direct air injection method, and is sterilized at 丨5〇〇c for 4 seconds, and then cooled to 1 (TC). The sterilized cocoa bean milk beverage obtained by sterilizing the cocoa bean milk beverage obtained in the aseptic packaging has a soybean solid content of 5.0%' and has the same viscosity as the embodiment 2424 1361667 15209pif.doc agent. The thick feeling that feels uncomfortable is different from the natural thick feeling, and the unique bean flavor is not felt, and the flavor is extremely good. [Example 5] The production of raw pressed tofu was carried out in the same manner as in Example 1. In the prepared raw soy milk, a ratio of 〇.15g per lg of soy milk protein is added, and a glutamine transaminating preparation (trade name: actibasse parcard, manufactured by Ajinomoto) is added, and at 6 ° C. The reaction was carried out for 30 minutes. Then, the supply In the sterilizing treatment apparatus of the direct vapor injection method, the sterilizing treatment was carried out at 15 (TC for 4 sec., and then cooled to 10 ° C, and aseptic filling was carried out (Example 5). Further, an example for comparison was performed. Further, the hot-press sterilized soybean milk of Comparative Example 1 and the raw soybean milk which was sterilized by the glutamine transaminase reaction (Comparative Example 2) were prepared, and the glutamine transaminase treatment was also carried out. Raw soymilk which was boiled only without sterilizing treatment (Comparative Example 3). When they were stored under refrigeration for less than 1 ° C for 1 month, the raw soy milk of Comparative Example 3 was spoiled and could not be used. 100 parts of the raw bean milk of Example 5 was aseptically added with a coagulant (salt water liquid, manufactured by Akosui Chemicals Co., Ltd.), 8 parts, placed in a container and sealed, and heated in 90 c. The heating is carried out to complete the solidification reaction and to be cooled. The obtained tofu soybean is originally rich in flavor, has no bean odor, has sufficient hardness and has a smooth and good eating sensation, and the color is white and bright m by the comparative example. i made by hot pressed sterilized soy milk Tofu also has sufficient strength, but compared with Example 5, it is lacking in the beauty, and the color is also yellow. When _Comparative Example 2 does not make glutamine 25 1361667 15209pif.doc indoleamine transaminase reaction When the tofu is produced in the same manner as the sterilized soymilk, the tofu is lacking in sufficient hardness. In the above, the preserved, coagulating and soy flavor of the oyster sterilized soybean milk of the fifth embodiment of the present invention is known. Therefore, as a wind ς = rot manufacturing raw material 'not only suitable for tofu manufacturing, even at home = simply use it to make flavor-rich tofu. - Although the invention has been disclosed above in the preferred embodiment, it is not intended to be limiting In the present invention, the scope of the present invention is defined by the scope of the appended claims, unless otherwise claimed. [Simplified description of the drawing] 》, [Main component symbol description]
2626
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