TWI361667B - Raw extract disinfected soybean milk - Google Patents

Description

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&lt;)(:~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 &amp; ~ 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.

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

Second, 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 &amp; 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, &gt; 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

Thick 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

Example 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

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

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 ◎ ◎ ◎ ◎ ◎ ◎ -

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]

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Claims (1)

__15209pin is the Chinese patent scope of No. 93314413. There is no slash correction. The date of this amendment: May 31, 2011 Announcement ^], the scope of application for patent: 1. A raw squeezed sterilized soy milk, which is a solid component of soybean 7 to 15% by weight of the sterilized raw soybean milk, a protein cross-linking enzyme is added before the sterilization treatment, and the viscosity of the raw sterilized soybean milk at 10 ° C is 15 to 250 mPa-s. 2. The raw sterilized soymilk according to claim 1, wherein the protein is added to the milk obtained by the raw squeezing method or the emulsion before the separation into the soy milk and the bean curd by the raw squeezing method. The enzyme acts and sterilizes. 3. The sterilized soymilk according to the second aspect of the patent application, wherein the sterilizing treatment is carried out by means of indirect sterilization, direct steam injection or distillation. A soy milk product which is produced by using raw sterilized soybean milk as described in the first item of the patent scope. 5. The soy milk product according to claim 4, wherein the soy milk product comprises soy milk, tofu, prepared soy milk, soy milk drink, refreshing drink, soy milk pudding, soy milk jelly, soy milk soup, tofu pudding, tofu jelly, tofu soup , a series of tofu skin, home cooking. 27