WO2007072661A1 - 豆乳及びその製造方法 - Google Patents
豆乳及びその製造方法 Download PDFInfo
- Publication number
- WO2007072661A1 WO2007072661A1 PCT/JP2006/323858 JP2006323858W WO2007072661A1 WO 2007072661 A1 WO2007072661 A1 WO 2007072661A1 JP 2006323858 W JP2006323858 W JP 2006323858W WO 2007072661 A1 WO2007072661 A1 WO 2007072661A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- content
- glutamic acid
- soy milk
- soymilk
- germinated
- Prior art date
Links
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 217
- 238000000034 method Methods 0.000 title abstract description 27
- 230000008569 process Effects 0.000 title abstract description 15
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 142
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 142
- 239000004220 glutamic acid Substances 0.000 claims abstract description 142
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 106
- 244000068988 Glycine max Species 0.000 claims abstract description 104
- 239000007787 solid Substances 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 189
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 87
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- 235000008696 isoflavones Nutrition 0.000 claims description 40
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- 238000010298 pulverizing process Methods 0.000 description 3
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- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- QZGZUOXADOHREW-DFWYDOINSA-N 4-aminobutanoic acid;(2s)-2-aminopentanedioic acid Chemical compound NCCCC(O)=O.OC(=O)[C@@H](N)CCC(O)=O QZGZUOXADOHREW-DFWYDOINSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
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- 108091022930 Glutamate decarboxylase Proteins 0.000 description 2
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- 235000008935 nutritious Nutrition 0.000 description 2
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- 239000000546 pharmaceutical excipient Substances 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 235000019607 umami taste sensations Nutrition 0.000 description 2
- AJYLWDRNNNHBEV-UHFFFAOYSA-N 2-hydrazinylbutanoic acid Chemical compound CCC(NN)C(O)=O AJYLWDRNNNHBEV-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
-
- 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
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0618—Glutamic acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
- A23V2250/21172—Soy Isoflavones, daidzein, genistein
Definitions
- the present invention relates to soy milk and a method for producing the same, and more particularly to a soy milk having a high ⁇ -aminobutyric acid content and rich in nutritional value and having a good flavor and a method for producing the same.
- Soy milk has long been used in Japan as a raw material for tofu and yuba, and contains most of the components of soybeans. In recent years, it has been found that it has an effect on lifestyle-related diseases, which is not as strong as its nutritional value even when compared with milk, and has attracted attention not only in Japan but also overseas. Speak.
- ⁇ -aminobutyric acid contained in germinated cereals such as germinated brown rice suppresses blood pressure elevation, promotes brain metabolism, improves various symptoms of cerebrovascular disorders, head injury It has been confirmed to have various effects such as improving various symptoms associated with the disease, and improving muscular atrophic disease, and it has been confirmed that ⁇ aminobutyric acid is not problematic in terms of safety. For this reason, ⁇ -aminobutyric acid has such an action, so it is expected to be effective in the treatment and prevention of various diseases, especially hypertension, which is closely related to lifestyle-related diseases. Measures to do this have been widely studied.
- y-aminobutyric acid-rich soybean processed food has been developed.
- This processed soy food is a product that has been soaked in water and ground in the presence of a proteolytic enzyme to increase the ⁇ -aminobutyric acid content to over lOmgZ wet weight lOOg,
- y-aminobutyric acid has a remarkable function of regulating blood function, such as the blood pressure elevation-inhibiting action, which is the original function of y-aminobutyric acid.
- glutamic acid which is the raw material for y-aminobutyric acid, is produced, increasing the content of ⁇ -aminobutyric acid, It is disclosed that amino acids are umami components and are increased by proteolytic enzymes.
- Soybeans contain isoflavones that function like female hormones. This isoflavone is known as a nutritional component effective in preventing osteoporosis, menopause, and the like.
- This isoflavone is known as a nutritional component effective in preventing osteoporosis, menopause, and the like.
- the present inventors use germinated processed beans with excellent nutritional value by adjusting the blending ratio of ⁇ -aminobutyric acid and isoflavone in beans, and their beans as raw materials. Propose processed legume foods.
- Patent Document 1 Japanese Patent Laid-Open No. 2002-45198
- Patent Document 2 Japanese Patent Laid-Open No. 11-123060
- Patent Literature 3 Pamphlet of International Publication No. 05 ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ 004633
- Patent Document 1 describes the ability of holding Kure in the presence of a proteolytic enzyme to decompose proteins to produce free amino acids such as glutamic acid. Since ⁇ -aminobutyric acid is produced, if the amount of ⁇ -aminobutyric acid increases too much, the content of glutamic acid, which is an umami component, decreases, and the umami character of soy milk decreases. On the other hand, it is not disclosed to obtain a soy milk with excellent umaminess by adjusting the decrease of glutamic acid due to an excessive increase of ⁇ -aminobutyric acid and making it rich and refreshing. Furthermore, the content of y-aminobutyric acid and glutamic acid is not specified to obtain soy milk with excellent umami.
- Patent Document 2 discloses that by increasing the germination time, the content of amino acids such as glutamic acid and soy sugar in soy milk increases and the taste is improved. However, it does not enrich the content of ⁇ -aminobutyric acid in soymilk, nor does it adjust the decrease in glutamic acid while enriching the aminobutyric acid content to obtain soymilk with excellent umami.
- Patent Document 3 discloses that the blending ratio of ⁇ -aminobutyric acid and isoflavone is adjusted, but does not describe the increase or decrease in glutamic acid content or the retention conditions, and ⁇ -amino. It is not intended to obtain soy milk with excellent umami properties by adjusting the decrease in glutamic acid while enriching the butyric acid content.
- An object of the present invention is to provide a soy milk that contains a certain amount or more of ⁇ -aminobutyric acid as a nutritional value, has a strong and refreshing taste, and is excellent in umami, and a method for producing the same. Means for solving the problem
- soybeans enriched with ⁇ -aminobutyric acid and glutamic acid by germination treatment Adjust the content of ⁇ -aminobutyric acid and glutamic acid by holding a mixture of pulverized beans and water obtained by pulverizing beans, or a solution from which water-insoluble components have been removed from the mixture, at a specified temperature and time.
- soy milk having a certain amount or more of ⁇ -aminobutyric acid as a nutritional value and having a strong and refreshing taste can be produced, and the present invention has been completed.
- the present invention provides the following.
- ⁇ -aminobutyric acid content of the soymilk of the present invention is 13 mg or more per 12.5 g of the solid content
- ⁇ -aminobutyric acid has functions such as a biological function regulating action including an antihypertensive action. Can be taken daily (10-20mgZ days), which is said to be effective in preventing and reducing various health problems such as hypertension and diseases.
- glutamic acid content is 13 mg or more per 12.5 g of the solid content, the body is strong and refreshing, and it becomes soy milk with excellent umami taste, which is useful because it is favored by consumers. This is presumed to be due to the fact that glutamic acid has a delicious taste and has an effect of masking the bitter taste of isoflavones.
- Soy milk-derived means ⁇ -aminobutyric acid ( ⁇ -aminobutyric acid in the case where a material intended to increase the amount of ⁇ -aminobutyric acid (glutamic acid) or ⁇ -aminobutyric acid (glutamic acid) is not added externally ( Glutamic acid) content.
- ⁇ -aminobutyric acid in the case where a material intended to increase the amount of ⁇ -aminobutyric acid (glutamic acid) or ⁇ -aminobutyric acid (glutamic acid) is not added externally ( Glutamic acid) content.
- Glutamic acid Glutamic acid
- the amount of glutamic acid effective for masking the bitter taste component derived from isoflavone is an amount appropriately set according to the amount of isoflavone, for example, 1Z4 or more of isoflavone amount per solid content, The amount is preferably 1Z3 or more, more specifically, 13 mg or more per 12.5 g of solid content in soy milk. Further, the glutamic acid content (glutamic acid content Z isoflavone content) relative to the isoflavone content in soymilk is, for example, 0.25 or more, preferably 0.3 or more.
- the soy milk of the present invention uses a germinated soybean as a raw material, and a mixture of the soybean pulverized product and water, or a solution from which water-insoluble components have been removed from the mixture solution at a predetermined temperature. It is produced by increasing the amount of ⁇ -aminobutyric acid by maintaining the time, and then performing enzyme deactivation treatment in a state where the glutamic acid content is 13 mg or more per 12.5 g of solid content in soy milk.
- soy milk when soy milk is produced from ordinary soybeans (ungerminated treated soybeans) by the usual method, the y-aminobutyric acid content and the glutamic acid content are both solids in the soy milk. Soy milk containing 13 mg or more per 5 g cannot be obtained, but in the present invention, both ⁇ -aminobutyric acid content and glutamic acid content contain 13 mg or more per 12.5 g solid content. Therefore, a soy milk having a useful action and having a good flavor can be provided.
- soy milk having a ⁇ -aminobutyric acid content of 13 mg or more per 12.5 g of solid content and a glutamic acid content of 13 mg or more per 12.5 g of solid content can be easily obtained.
- it contains ⁇ -aminobutyric acid as a nutritional value at a certain level and is strong and refreshing, so that it is possible to obtain a soy milk excellent in umami.
- the soy milk of the present invention has a glutamic acid content (glutamic acid content ⁇ ⁇ isoflavone content) with respect to the isoflavone content of 0.25 or more, so that the bitterness component derived from isoflavone is masked, resulting in soy milk having excellent umami taste and demand. Is preferred by those.
- the food of the present invention uses the soy milk described in any of (1) to (3) above, it has a biological function adjusting action such as a blood pressure increase suppressing action, and the like. It becomes a food with excellent taste.
- the ⁇ -aminobutyric acid content per 12.5 g of the solid content in the germinated soymilk is 13 mg or more and the glutamic acid content is 13 mg or more by the state of the solution or the combination of the state of the mixed solution and the state of the solution.
- a method for producing germinated soymilk comprising: a holding step of holding at a predetermined temperature for a predetermined time; and an enzyme deactivation treatment step of inactivating the enzyme after the holding step.
- a germinated soybean as a raw material, a mixture of the pulverized soybean and water, or a solution obtained by removing water-insoluble components from the mixture is a mixture of the germinated soybean and the water. Or a solution obtained by removing water-insoluble components from the mixed solution, or a combination of the mixed solution state and the solution state, and holding at a predetermined temperature for a predetermined time.
- ⁇ -Aminobutyric acid is produced from rutamic acid and y-aminobutyric acid is increased.
- y-aminobutyric acid is contained in an amount of 13 mg or more per 12.5 g of solid content in soy milk, and the glutamic acid content is at least 13 mg per 12.5 g of solid content in soy milk. Since the production of ⁇ -aminobutyric acid from glutamic acid is stopped by carrying out the enzyme deactivation treatment in the contained state, ⁇ -aminobutyric acid and glutamic acid in the soymilk thus obtained have a solid content of 12 It will contain 13mg or more per 5g. For this reason, taking about 125 ml per day is useful because it can ingest ⁇ -aminobutyric acid in an amount effective for health such as suppression of blood pressure rise.
- soy milk When normal soybeans (non-germinated soy beans) are produced in the usual way, is it possible to produce soy milk with both ⁇ -aminobutyric acid content and glutamic acid content of 13 mg or more per 12.5 g of solid content? Although it is very difficult to produce, according to the production method of the present invention, soy milk having a content of ⁇ -aminobutyric acid and glutamic acid of 12.5 g / solid content of 13 mg or more is stable and reproducible. Can be manufactured.
- the holding step in the present invention is held in the form of a mixed solution of pulverized soybeans and water, or in the state of a solution from which water-insoluble components are removed from the mixed solution. Or a combination of both the mixed solution and the solution may be maintained.
- the combination of both the state of the mixed solution and the solution means, for example, as shown in Test Example 6 described later, stirring for 15 minutes in a state where beans are placed in warm water (above, holding in the mixed solution state), After that, it means removing the force and holding the obtained liquid for 45 minutes together with holding for 45 minutes (hereinafter, holding in solution).
- a germinated soybean is used as a raw material, and a mixture of the pulverized soybean and water, or a solution from which water-insoluble components have also been removed, is mixed at 15 ° C or more and 60 ° C or less.
- germinated soy milk containing ⁇ -aminobutyric acid and glutamic acid in an amount of 13 mg or more per 12.5 g of solid content in the soy milk can be stably produced.
- a method for producing germinated soymilk using germinated soybeans as a raw material wherein a mixture of the germinated soybeans and water is mixed, or a water-insoluble component is removed from the mixture Melting In the coordinate state where the X-axis is temperature (° C) and the y-axis is time (minutes) before enzyme deactivation treatment by the liquid state or a combination of the liquid mixture state and the solution state, A method for producing germinated soymilk, comprising a holding step of holding at a temperature and time condition within a range surrounded by the curves of Formula (1) and Formula (2).
- Formula 1 is a curve representing the relationship between the retention time and temperature until the glutamic acid content is reduced to 13 mg per 12.5 g of the solid content in soy milk in the above-described holding step, from which If the temperature and time are located below, the glutamic acid content is 13 mg or more per 12.5 g of solid content in soy milk.
- Equation 2 is a curve showing the relationship between the retention time until the ⁇ -aminobutyric acid content is enriched to 13 mg per 12.5 g of solid content in soymilk, and the temperature located above the curve. If it is time, the content of ⁇ -aminobutyric acid is 13 mg or more per 12.5 g of solid content in soy milk.
- the content of ⁇ -aminobutyric acid is 13 mg or more per 12.5 g of solid content in soy milk, and the glutamic acid content is solid content in soy milk. 12.
- glutamic acid is contained in the raw germination-treated soybean in an amount of 200 mg or more per dry soybean lOOg, a mixture of the germinated soybean and ground water, or a solution obtained by removing water-insoluble components from the mixture Contains 25 mg or more of glutamic acid per 12.5 g of solid content Will be. Therefore, even if ⁇ -aminobutyric acid is produced from glutamic acid to 13 mg or more per 12.5 g solid content in soy milk in the holding process, glutamic acid must be contained in 13 mg or more per 12.5 g solid content in soy milk. become.
- V is the coordinate axis where the X axis is temperature (° C) and the y axis is time (minutes), and is sandwiched between the following equations (3) and (2).
- a method for producing germinated soymilk comprising a holding step of holding under conditions of temperature and time within a range.
- Equation (3) The calculation method of Equation (3) will be briefly described.
- an equation was prepared in which the y value when the X value was “0” was “25” (initial value).
- reduction curve of glutamate at 18 ° C below Test Example 4;. Y 38.
- a bitter component derived from isoflavone is masked and soy milk having excellent umami properties can be produced.
- the soy milk of the present invention contains ⁇ -aminobutyric acid having functions such as a biological function adjusting action including an antihypertensive action. It is effective for the prevention and reduction of poor physical condition, disease, etc., and it contains glutamic acid in a certain amount and has a strong and refreshing taste, which is excellent in umami.
- a germinated soybean is used as a raw material, and a mixture of the pulverized soybean and water, or a solution obtained by removing water-insoluble components from the mixed solution is at a predetermined temperature.
- ⁇ -Aminobutyric acid is produced from glutamic acid by holding for a predetermined time below, and y-aminobutyric acid is increased, and then ⁇ -aminobutyric acid is contained in an amount of 13 mg or more per 12.5 g of solid content in soy milk, and the glutamic acid content Since the enzyme deactivation treatment is performed in a state where 13 mg or more per 12.5 g of solid content in soy milk is contained, ⁇ -aminobutyric acid and glutamic acid are contained in the soy milk with 12.5 g of solid content in soy milk. Containing 13 mg or more per unit.
- the method for producing sprouted soymilk of the present invention more than a certain amount of y-aminobutyric acid having excellent nutritional value is produced, and glutamic acid, which is an umami component, is also contained in a well-balanced amount so that the soymilk is delicious. Soy milk with excellent nutritional value and deliciousness can be obtained.
- soy milk using germinated soybeans as a raw material, a mixture of germinated soybeans and water, or a solution obtained by separating water-insoluble components in the mixture solution at a temperature of 15 to 60 ° C, 0.5 to By maintaining for 9 hours, stable production is possible.
- FIG. 1 is a graph showing a holding temperature and a time range in which a glutamic acid content is 13 mgZl25 ml or more and a ⁇ -aminobutyric acid content is 13 mgZl25 ml or more.
- Fig. 2 is a graph showing a decrease curve of glutamic acid at a storage temperature of 18 ° C.
- the soy milk in the present invention has a ⁇ -aminobutyric acid content of 13 mg or more per 12.5 g of solid content, and contains an amount of glutamic acid effective for masking the bitter taste component derived from isoflavone,
- the method for producing germinated soymilk is obtained by using a germinated soybean as a raw material, and a mixture of the ground germinated soybean and water, or a solution obtained by removing the water-insoluble component of the germinated soymilk.
- ⁇ -Aminobutyric acid content per 5 g is 13 mg or more and glutamic acid content is 13 mg or more, a holding step of holding at a predetermined temperature for a predetermined time, and then an enzyme deactivation that deactivates the enzyme activity. Active treatment process.
- Germinated soybeans are those that contain water necessary for the germination reaction by immersion in water, etc., after draining or during the process of immersion, such as soaking in air or oxygen, and maintaining the temperature and humidity. It means promoted soybeans, regardless of the actual power of germination. Specifically, for example, drained soybeans are transferred to a germination bed and sprayed intermittently or wrapped with a damp cloth to advance the germination reaction.
- a germination apparatus used for this invention although the germination bed generally used can be used, it is not limited to this.
- the specific germination treatment method is not particularly limited, but is, for example, 25 to 45 ° C, more preferably 25 to 35 ° C, preferably 24 to 72 hours, more preferably 24 to 36.
- One method is to leave it for a while.
- soybeans to be used domestic soybeans, US soybeans such as IOM, genetically modified soybeans, Alternatively, non-genetically modified soybean pods can be used.
- germinated soybeans for example, those described in WO2005Z004633 International Publication Pamphlet can be preferably used.
- the content of glutamic acid and ⁇ -aminobutyric acid is increased by germination, and it is preferable that 200 mg or more of glutamic acid is contained per 10 g of dried soybean, more preferably 225 mg or more. Preferably it is 250 mg or more, even more preferably 275 mg or more, most preferably 300 mg or more.
- the glutamic acid in the germinated soybeans used as a raw material for the germinated soymilk of the present invention is preferably contained in an amount of 25 mg or more per 12.5 g of solid content, more preferably 28 mg or more, more preferably 31 mg or more. More preferably, it is 34 mg or more, most preferably 37 mg or more.
- isoflavone power which is a bitter component, is contained in an amount of about 240 to 400 mg per lOOg of dried soybean.
- This isoflavone works like a female hormone and is therefore an effective component for improving symptoms caused by disturbances in female hormones, such as menopause, osteoporosis, hyperlipidemia, and obesity. It has a bitter taste and is preferred in terms of the flavor of beans and is not a component.
- the soymilk of the present invention has a ⁇ -aminobutyric acid content of 13 mg or more, preferably 14 mg or more, more preferably 15 mg or more, further preferably 18 mg or more, and most preferably 20 mg or more per 12.5 g of the solid content in the soymilk.
- the glutamic acid content is 13 mg or more, preferably 14 mg or more, more preferably 15 mg or more, more preferably 18 mg or more, and most preferably 20 mg or more, per 12.5 g of solid content in soy milk.
- it has excellent umami and also exhibits the original functions of ⁇ -aminobutyric acid, so it is effective for health by exerting functions such as blood pressure regulation and other biological function adjustment.
- glutamic acid has an effect of masking the bitter taste of isoflavones contained in soy milk to obtain soy milk having excellent umami properties. 3 per 125ml in 10% solids soymilk Since 0 to 50 mg of isoflavone is contained, if the glutamic acid content is 13 mg or more per 12.5 g of the solid content in the above-mentioned soymilk, the bitterness of isoflavone is reliably masked and the umami of soymilk is excellent. This is preferable.
- the glutamic acid content (glutamic acid content Z isoflavone content) relative to the isoflavone content in soymilk is, for example, 0.25 or more, preferably 0.3 or more.
- Germinated soy milk is not limited to the JAS standard, as well as those included in the JAS standard, and refers to all soy milk-like products made from soybeans. For example, it includes those that do not separate okara, or those that are dried after soybeans are ground into powder, and then the powder is dissolved in water.
- germinated soymilk is produced using the soybeans that have been germinated. Specifically, for example, by first pulverizing the germinated soybeans obtained above by adding water to the mixture, the mixture of the ground germinated soybeans and water, or a water-insoluble component ( Prepare a solution from which okara is separated.
- the germinated soybeans can be ground by a conventional method using a grinding device such as a mixer or a mortar.
- a conventional method using a screw press, a screw decanter or the like may be used.
- mixed solution of germinated soybeans and water means that the mixture of the germinated soybeans is pulverized or ground by means such as grinding or grinding. Can be produced by, for example, grinding the germinated soybeans while adding water. These are sometimes called Kure or Nama Kure.
- the concentration of the pulverized product in the mixed solution is not particularly limited as long as soymilk can be produced.
- a solution obtained by separating a water-insoluble component from the mixed solution refers to a solution obtained by removing okara from the mixed solution by a general process of separating V and soy sauce. Therefore, the water-insoluble component is sometimes called okara. Further, the solution may be called a soy milk part obtained by a general process of separating so-called okara. This solution excludes water-insoluble components, but may contain a small amount of water-insoluble components without being removed. Therefore, even in the present invention, regardless of the content of water-insoluble components in the solution, water-insoluble It refers to a solution that has been subjected to component separation treatment.
- the mixed solution or the solution can be subjected to a treatment for squeezing the water-insoluble component with a stirrer or the like in order to improve poor throat penetration due to the presence of the water-insoluble component.
- a treatment for squeezing the water-insoluble component with a stirrer or the like in order to improve poor throat penetration due to the presence of the water-insoluble component.
- What performed the said process to the said liquid mixture may be called whole grain soymilk, and this is handled as a kind of said liquid mixture.
- the retention time and the retention temperature of the obtained mixed solution or solution are not particularly specified as long as soy milk having a y-aminobutyric acid content and glutamic acid content of 13 mg or more per 12.5 g of solid content can be produced. .
- it can be produced at a holding temperature of 10 to 60 ° C and a holding time of 0.5 to 48 hours.
- the holding temperature and holding time are usually about 10 to 15 ° C in winter, so the temperature force S10 to 60 ° C, preferably 15 to 60 ° C, more preferably 18 to 50 ° C. And hold for 0.5 to 9 hours. More preferably, the temperature is maintained at 18 to 50 ° C. for 30 to 180 minutes, most preferably at 25 to 45 ° C. for 30 to LOO minutes. When these water temperatures are used, unheated water may be used.
- One of the features of the present invention is this holding step. Under this holding condition, glutamic acid in the mixed solution or solution is converted to ⁇ -aminobutyric acid by glutamic acid decarboxylase to produce ⁇ aminobutyric acid. While ⁇ -aminobutyric acid in soy milk is enriched and enriched to 13 mg or more per 12.5 g of solid content in soy milk, the reduction of glutamic acid can be maintained at 13 mg or more per 12.5 g of solid content in soy milk.
- a temperature higher than 75 ° C for the retention time is usually used for enzyme deactivation treatment, and therefore, the enzyme deactivation reaction may proceed faster than yaminobutyric acid or glutamic acid production, which is not preferable. .
- the holding temperature is higher than 60 ° C, the production of ⁇ -aminobutyric acid from glutamic acid produces free amino acids by proteolysis, and at the same time, enzymes such as glutamic acid decarboxylase and protease thease are produced. Inactivation may also occur. Therefore, it is preferably 60 ° C or lower, more preferably 55 ° C or lower, and further preferably 50 ° C or lower. On the other hand, the lower limit of the holding temperature is usually 10 ° C because the water temperature in winter is about 10-15 ° C.
- ⁇ -aminobutyric acid when the retention time exceeds 9 hours, the production of ⁇ -aminobutyric acid with glutamic acid power progresses. If it is too much, the content of glutamic acid may be greatly reduced and the flavor may be deteriorated. Further, if held for 0.5 hour or longer, ⁇ -aminobutyric acid is produced up to a predetermined amount (13 mg or more per 12.5 g of solid content in soy milk), so the holding time is within the above range, that is, 0.5 to It is preferably 9 hours.
- This holding step is not limited to a stationary state as long as it is held for a predetermined time at a predetermined temperature. For example, if the temperature is maintained at a predetermined temperature, processes such as grinding, stirring, and homogenization may be included in the holding process.
- the retention time in the present invention is the retention time in the state of a mixed solution of germinated soybeans and water, or the state in which the water-insoluble component is separated from the mixed solution. There may be a difference in time or the time of holding in both the mixed solution and the solution.
- the enzyme is inactivated by heating to inactivate the activity of the enzyme to stop the reduction of glutamic acid so that the deliciousness of soy milk does not deteriorate.
- enzyme deactivation treatment is usually carried out in order to stop the unfavorable flavor and taste of peculiar to soybean caused by enzyme activity.
- This enzyme deactivation treatment may be performed, for example, by heating at 75 to 100 ° C. for 2 to 15 minutes.
- heat sterilization is performed by a conventional method as necessary.
- the enzyme deactivation treatment and the heat sterilization may be performed simultaneously with a direct steam blowing type instantaneous heating apparatus. In this case, for example, heat treatment may be performed at 145 ° C for about 5 seconds.
- you may adjust the taste of soy milk by adding sugar, fruit juice, etc.
- the germinated soymilk according to the present invention is subjected to any of the following sugar processing, homogenization, concentration, dehydration, drying, and powdered soymilk, and if necessary, freezing, heating, dilution, molding, compression, steaming, By applying processing such as fermentation, it is possible to obtain another processed product and use it.
- the processing as described above can be performed according to a method usually used in the production of general processed foods.
- soy milk according to the present invention there may be added sugars and other ingredients such as acidulants, seasonings, sweeteners, coloring agents, flavoring agents, fortifying agents, preservatives, General food additives such as antioxidants, emulsifiers, quality improvers, bases, excipients, etc. are blended appropriately according to the purpose to adjust the taste, or the soymilk is concentrated and used as necessary. Accordingly, it is possible to advantageously carry out a paste by adding a saccharide, an excipient, a base and the like, or a powder by further drying and pulverization.
- a food product using the germinated soymilk of the present invention also contains the above-mentioned germinated soymilk components, and thus exhibits the same effect.
- germinated soymilk contains an amount capable of exerting its effect in other foods, the same effect is naturally exhibited.
- bread, pizza, udon, buckwheat, somen and other dairy products, ice cream, pudding, yogurt and other dairy products, cookies, biscuits, rice crackers, rice cakes, arabe, pudding, Japanese confectionery and other peas It can also be used for foods that are not processed raw materials.
- the ⁇ -aminobutyric acid content and the glutamic acid content in this example were compared by converting the solid content to 10%. Therefore, the content contained in 125 ml of soy milk with a solid content of 10% is synonymous with the content per 12.5 g of solid content.
- the taste when 30 panelists soymilk was eaten was evaluated by the score based on the following criteria, and the average score of all panelists was calculated.
- the germinated soy milk of Example 2 had a certain amount of ⁇ -aminobutyric acid and glutamic acid of more than a certain amount, that is, 13 mgZ of 125 ml or more, and a strong and rich flavor.
- the germinated soymilk of Comparative Example 1 had a high ⁇ -aminobutyric acid, but a little weak glutamic acid, and a slightly weak taste.
- flavor was evaluated by adding an appropriate amount of L-glutamic acid to Comparative Example 2 and setting the amount of dartamic acid in soy milk to the same amount as in Example 3.
- the results of flavor evaluation are shown in Table 2. Note that all values in the reference examples are calculated values.
- soy milk containing 13 mg / 125 ml or more of glutamic acid has a rich and strong flavor.
- Example 3 L-glutamic acid was added, so that the amount of glutamic acid in Example 3 was the same as that in Example 3, and Example 3 was stronger and deeper than the reference example.
- Soy milk with a glutamic acid content of 13 mg / 125 ml or more by adjusting the holding temperature and holding time shows that it has a flavor that cannot be obtained by adding L-glutamic acid! /
- Fujiflavone P10 manufactured by Fujicco Co., Ltd., isoflavone content; approx. 10%
- 0.1 lg was dissolved in 100 ml of water, and the amount of L-glutamic acid was added to this aqueous solution and stirred as shown in Table 3.
- ⁇ ⁇ ⁇ ⁇ ⁇ We verified the masking effect of isoflavone bitterness by glutamic acid. The results are shown in Table 3.
- Soy milk with a glutamic acid content of 13mgZl25ml or more had a good flavor as a result, but one of the factors was that the amount of glutamic acid relative to the amount of isoflavone was above a certain level. This means that the effect of masking the bitter taste of isoflavones is affected.
- Sprouted soymilk was prepared in the same manner as in Test Example 2, except that the commercially available US-produced rice koji dried soybeans were held at the holding temperatures and holding times shown in Table 4. The components of the germinated soymilk were analyzed, and the results are shown in Table 4.
- the ⁇ -aminobutyric acid content of the liquid obtained by adding water to the germinated soybeans and removing the okara, that is, the liquid before entering the holding process is 4.4 mgZl25 ml, and the glutamic acid content is 38.2 mgZl25 ml. Met.
- the ⁇ -aminobutyric acid content is 35 mgZ dry beans 100 g, and the glutamic acid content is 306 mgZ dry beans lOOg.
- the glutamic acid content values shown in Table 4 are plotted for each temperature (not shown) on the coordinate axis with the retention time on the horizontal axis and the glutamic acid content on the vertical axis. An approximate curve between the glutamic acid content and the retention time was determined, and the retention time until the glutamic acid content reached 13 mg / 125 ml was also determined. The results are shown in Table 5.
- FIG. 1 shows a curve in which the content of ⁇ -aminobutyric acid and glutamic acid is 13 mg Zl 25 ml.
- Example 1 and Example 2 in Test Example 1 are in the conditions (see Fig. 1) sandwiched between the two curves of Formula 1 and Formula 2, and it is confirmed that Comparative Example 1 is out of the condition force.
- the holding temperatures in Example 1 and Comparative Example of Test Example 1 were put into Equation 1 and Equation 2, and the allowable holding time was calculated. The results are shown in Table 6.
- Example 1 A specific calculation method will be described for Example 1 in Table 6 (others were calculated by the same method).
- the y value is calculated to be 324 (min).
- the y value is 39 (minutes).
- the retention time 151 minutes of Example 1 is between 39 and 324 minutes calculated from Equations 1 and 2
- the retention time 91 minutes of Example 2 is that of Equations 1 and 2 Since the calculated retention time was between 49 and 386 minutes, Examples 1 and 2 were within the conditions (see FIG. 1) sandwiched between the two curves of Formula 1 and Formula 2.
- the holding time of 1440 minutes in Comparative Example 1 is not between the holding times calculated from Equations 1 and 2 in the range of 50 to 394 minutes. It was.
- both ⁇ -aminobutyric acid and glutamic acid could be produced at 13 mg / 125 ml when manufactured under the holding conditions sandwiched between the two curves of Formula 1 and Formula 2.
- soy milk by hot water extraction and soy milk by soaking soybean obtained soy milk having a y-aminobutyric acid content of 13 mg / 125 ml or more and glutamic acid of 13 mg / 125 ml or more. I could't do it.
- the taste of the soymilk 30 ml obtained was evaluated by the score based on the following criteria for the flavor when 10 panelists ate, and the average score of all panelists was calculated. 3 points: Strong body and refreshing, easy to drink and good flavor.
- the soy milk of the present invention and the germinated soy milk obtained by the production method of the present invention have high nutritional value and are excellent in umami and easy to drink. Prevention or reduction of poor condition, disease, etc. In addition, it can be used in the field of foods and drinks to prevent and reduce various physical conditions such as hypertension and prevent diseases
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Abstract
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US20230143125A1 (en) * | 2021-11-05 | 2023-05-11 | Julio Cesar Duarte Carranza | Process for producing pumpkin seed milk |
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CN103988917B (zh) * | 2014-05-20 | 2016-01-06 | 九阳股份有限公司 | 一种利用家用豆浆机制作胚芽豆浆的制浆工艺 |
CN107307089A (zh) * | 2017-08-28 | 2017-11-03 | 孙似茹 | 一种豆浆的制作方法 |
KR102402639B1 (ko) | 2017-11-24 | 2022-05-26 | 삼성전자주식회사 | 전자 장치 및 그의 통신 방법 |
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JPH11123060A (ja) * | 1997-10-21 | 1999-05-11 | Nakano Vinegar Co Ltd | 発芽処理大豆を使用した大豆加工品とその製造法 |
JP2002045138A (ja) * | 2000-05-25 | 2002-02-12 | Hayashibara Biochem Lab Inc | γ−アミノ酪酸高含有大豆加工食品 |
WO2005004633A1 (ja) * | 2003-07-11 | 2005-01-20 | The Nisshin Oillio Group, Ltd. | 風味良好な発芽処理豆類及びそれを加工原料とした豆類加工食品並びにそれらを含有する食品 |
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2006
- 2006-11-29 KR KR1020087014012A patent/KR101323180B1/ko not_active IP Right Cessation
- 2006-11-29 JP JP2007551022A patent/JPWO2007072661A1/ja active Pending
- 2006-11-29 WO PCT/JP2006/323858 patent/WO2007072661A1/ja active Application Filing
- 2006-11-29 CN CN2006800468388A patent/CN101346069B/zh not_active Expired - Fee Related
- 2006-12-20 TW TW095147987A patent/TW200735784A/zh unknown
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2009
- 2009-04-20 HK HK09103587.4A patent/HK1125262A1/xx not_active IP Right Cessation
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JPH11123060A (ja) * | 1997-10-21 | 1999-05-11 | Nakano Vinegar Co Ltd | 発芽処理大豆を使用した大豆加工品とその製造法 |
JP2002045138A (ja) * | 2000-05-25 | 2002-02-12 | Hayashibara Biochem Lab Inc | γ−アミノ酪酸高含有大豆加工食品 |
WO2005004633A1 (ja) * | 2003-07-11 | 2005-01-20 | The Nisshin Oillio Group, Ltd. | 風味良好な発芽処理豆類及びそれを加工原料とした豆類加工食品並びにそれらを含有する食品 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20230143125A1 (en) * | 2021-11-05 | 2023-05-11 | Julio Cesar Duarte Carranza | Process for producing pumpkin seed milk |
CN116210860A (zh) * | 2021-12-06 | 2023-06-06 | 内蒙古伊利实业集团股份有限公司 | 一种提升豆类产品γ-氨基丁酸含量的方法及高γ-氨基丁酸豆奶 |
CN114886089A (zh) * | 2022-06-08 | 2022-08-12 | 湖北臻味永和食品有限公司 | 一种萌芽豆乳的生产方法 |
Also Published As
Publication number | Publication date |
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CN101346069B (zh) | 2011-05-11 |
KR20080089343A (ko) | 2008-10-06 |
HK1125262A1 (en) | 2009-08-07 |
CN101346069A (zh) | 2009-01-14 |
KR101323180B1 (ko) | 2013-10-30 |
JPWO2007072661A1 (ja) | 2009-05-28 |
TW200735784A (en) | 2007-10-01 |
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