WO2008053766A1 - Procédé servant à produire du lait de soja - Google Patents

Procédé servant à produire du lait de soja Download PDF

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Publication number
WO2008053766A1
WO2008053766A1 PCT/JP2007/070753 JP2007070753W WO2008053766A1 WO 2008053766 A1 WO2008053766 A1 WO 2008053766A1 JP 2007070753 W JP2007070753 W JP 2007070753W WO 2008053766 A1 WO2008053766 A1 WO 2008053766A1
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WO
WIPO (PCT)
Prior art keywords
soymilk
solution
holding
glutamic acid
water
Prior art date
Application number
PCT/JP2007/070753
Other languages
English (en)
Japanese (ja)
Inventor
Kazuma Yoshimura
Akira Nagatoishi
Ryoichi Minoshima
Aya Matsuyama
Chie Shimizu
Yoshihiro Murano
Original Assignee
The Nisshin Oillio Group, Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The Nisshin Oillio Group, Ltd. filed Critical The Nisshin Oillio Group, Ltd.
Priority to JP2008542064A priority Critical patent/JPWO2008053766A1/ja
Publication of WO2008053766A1 publication Critical patent/WO2008053766A1/fr

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Classifications

    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • 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
    • A23V2250/062—Glutamine
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Definitions

  • the present invention relates to a method for producing soymilk that increases ⁇ -aminobutyric acid (GABA) in soymilk and can suppress an increase in the number of bacteria within a range acceptable for food hygiene.
  • GABA ⁇ -aminobutyric acid
  • ⁇ Amino acid is a component contained in the soy milk is a type of bioactive amino acid that acts as a nerve transmitter in the brain of a vertebrate such as, recently, ingesting ⁇ Amino acid
  • ⁇ -aminobutyric acid suppresses blood pressure rise, promotes cerebral metabolism, improves symptoms of cerebrovascular disorders, improves symptoms associated with head trauma, improves muscle atrophy disease, improves diabetes It has been confirmed that there is no problem in terms of safety even if ingested from food.
  • Patent Document 1 includes a holding step of holding soybeans soaked and ground in water at 20 to 60 ° C. for 2 to 12 hours in the presence of a proteolytic enzyme, ⁇ -amino A method for producing soymilk with a high butyric acid content is disclosed. By this holding step, ⁇ -aminobutyric acid is efficiently produced.
  • aminoaminobutyric acid is produced by glutamate decarboxylase (GAD) acting on glutamic acid (Glu), which is a kind of amino acid, and the ⁇ -carboxyl group of glutamic acid is eliminated.
  • GAD glutamate decarboxylase
  • Glu glutamic acid
  • Patent Document 1 Japanese Patent Laid-Open No. 2002-45138
  • Patent Document 1 does not consider the microbial hygiene of the obtained soymilk itself. That is, the increase in the number of bacteria due to microorganisms in soy milk is remarkable under the high temperature and short time holding conditions of 20 to 60 ° C., 2 to 12 hours. For this reason, if the holding time is increased within the above range, the soy milk will rot and the product will not be circulated. If the retention time is shortened within the above range to reduce the number of bacteria, the required ⁇ -aminobutyric acid will not increase.
  • an object of the present invention is to contain soy milk that contains a certain amount or more of ⁇ -aminobutyric acid as a nutritional value and can also suppress an increase in the number of bacteria within an acceptable range for food hygiene. It is to provide a manufacturing method.
  • the present invention provides the following.
  • the horizontal axis is holding temperature X (° C) and the vertical axis is holding time Y (hr)
  • the reaction in which glutamic acid in soy milk is converted to ⁇ -aminobutyric acid by the enzyme GAD, the reaction is performed at a temperature suitable for GAD (eg, 20 30 ° C) for a short time (eg, within 3 hours).
  • the amount of ⁇ -aminobutyric acid produced by the reaction is lower than the temperature suitable for GAD (eg 4 to 15 ° C) for a long time (eg, 7.5 ° C at 15 ° C for more than 7.5 hours, at 10 ° C) It was found that the amount of ⁇ -aminobutyric acid produced by the reaction was greater than 9 hours and more than 5 hours at 16 ° C.
  • ⁇ 24000 ⁇ — 2 ⁇ 7 and X is 4 to; 15 ° C.
  • the graph shows the temperature on the X-axis and the retention time on the Y-axis, and the approximate curve is drawn from this graph. Details will be described later in Examples.
  • the horizontal axis is the holding temperature X (° C) and the vertical axis is the contact strength Z between the mixed solution or the solution and the fungus
  • the contact strength Z is the retention time Y (hr) on the horizontal axis and the number of bacteria (vertical) on the vertical axis. Integral value.) Enzyme deactivation process (c),
  • the present invention is further characterized by comprising a low-temperature holding step (B) in consideration of how much the bacteria have come into contact with the mixed solution containing the soybean component.
  • the maximum value of the amount of ⁇ -aminobutyric acid produced by holding at 20 ° C. or higher is, for example, 72.lmg as shown in the examples described later.
  • the above approximate curve is obtained by calculating the time over which the amount of ⁇ -aminobutyric acid exceeds 72.lmg for each temperature and approximating this according to the examples described later.
  • this time is approximately 7.5 hours or more at 15 ° C, 9 hours or more at 10 ° C, and 16 hours or more at 5 ° C.
  • the number of bacteria before the low temperature holding step is reduced to 1/100 or less by heating at 50 to 75 ° C. simultaneously with the liquefaction step or between the liquefaction step and the low temperature holding step.
  • a pasteurization process (D) that reduces the number of bacteria before the low temperature holding step to less than 1 ⁇ 10 6 by heating at 50 to 75 ° C. (1) to (3)
  • V The manufacturing method of the described soymilk.
  • the pasteurization step means that the activity of GAD is not inactivated and the number of bacteria is reduced by a certain amount or more. This refers to the heating process.
  • the initial number of bacteria before the low-temperature holding step can be reduced, hygiene can be further improved even in consideration of a decrease in ⁇ -aminobutyric acid due to a decrease in GAD activity due to heating. For example, in a normal soymilk manufacturing process, even when sufficient line washing is performed, the number of bacteria is often not reduced as much as a small scale (beaker scale).
  • the number of bacteria before the low-temperature holding step can be kept below a certain value, and the soymilk production process can be performed more stably regardless of the initial number of bacteria after the liquefaction step. It will be possible to manage the number of bacteria in.
  • the pasteurization process may be performed simultaneously with the liquefaction process.
  • the number of bacteria before the low-temperature holding step can be reduced to a certain value or less, and it is preferable in that it can be efficiently produced by reducing the number of steps.
  • a high temperature holding step (E) is further provided before the pasteurization step (4).
  • the high temperature holding step (E) refers to a step of once increasing the activity of GAD to increase ⁇ -aminobutyric acid.
  • ⁇ -aminobutyric acid can be further increased as compared with the case where the high temperature holding step is not provided ((4) above).
  • the ability to increase the amount of ⁇ -aminobutyric acid in the high-temperature holding step (ii) may increase not only ⁇ -aminobutyric acid but also the number of bacteria.
  • a pasteurization step can be provided thereafter to reduce the number of bacteria. That is, according to this aspect, the decrease in the amount of ⁇ -aminobutyric acid due to the introduction of the pasteurization step (D) can be compensated for by the introduction of the high temperature holding step ( ⁇ ), and the amount of ⁇ -aminobutyric acid can be further increased. I can do it.
  • the GAD or the material containing the enzyme destroys the cell walls of the immature beans or the straw of the immature beans from the viewpoint of the strength of the enzyme activity and the ease of treatment when put in soy milk! It is preferable that it is a cell wall destruction processed product.
  • ⁇ -aminobutyric acid can be further increased by adding GAD or a cell wall disrupted product of a material containing the enzyme (preferably green soybeans) as a GAD resource.
  • GAD a cell wall disrupted product of a material containing the enzyme
  • immature beans or processed product of cell pods thereof have a very high GAD activity compared to vegetables such as cabotya, tomato, cucumber and carrot.
  • the reaction conditions such as temperature, time, and pH can be controlled efficiently in a relatively short period of time.
  • glutamic acid can be converted to ⁇ -aminobutyric acid at a high rate, which is particularly preferable.
  • a method for producing soymilk powder wherein the soymilk obtained by the method for producing soymilk according to any one of (1) to (7) is subjected to a drying treatment, or a drying treatment and a grinding treatment.
  • the soy milk obtained by the above production method can be made into a dry product by drying treatment.
  • the drying treatment here is not particularly limited as long as it can dry soymilk.
  • the dried soymilk can be pulverized by pulverization. Thus, it can use simply as food raw materials, such as a cake and bread, by making it into a powder form.
  • the pulverization treatment here is not particularly limited as long as it can pulverize dried soybean milk. When dried with a spray dryer (spray drying), the powder usually has an appropriate particle size, so there is no need to grind!
  • Soy milk made from soybean ground material and water as raw materials a mixed solution or solution containing the raw materials is kept at 4 to 15 ° C for a predetermined time, soy milk Soy milk with a ⁇ -aminobutyric acid content of at least 20 mg per 13.75 g of soy solid content.
  • the raw material further includes glutamic acid added from the outside, and the soymilk-derived ⁇ -aminobutyric acid content per 13.75 g of soybean solid content in soymilk is 50 mg or more, and glutamic acid
  • the raw material further contains GAD or a material containing the enzyme, and is contained in soy milk.
  • GAD or a material containing the enzyme
  • the soymilk according to claim 10 wherein the soymilk-derived ⁇ -aminobutyric acid content per 75 g of soybean solid content is 70 mg or more and the glutamic acid content is 0 mg or less.
  • the soybean is a germinated soybean, wherein the soymilk-derived ⁇ -aminobutyric acid content per 13.75 g of soybean solid content in the soymilk is 25 mg or more and the glutamic acid content is 15 mg or less.
  • Item 10 Soy milk according to item 9.
  • the soy milk of the present invention is a soy milk made from pulverized soybean and water as raw materials, and a low temperature holding step of holding a mixed solution or solution containing the raw materials at 4 to 15 ° C for a predetermined time ( B) or (B)
  • the content of ⁇ -aminobutyric acid derived from soy milk per 13.75 g of soy solid content in soy milk is 20 mg or more.
  • the soymilk-derived ⁇ -aminobutyric acid content per 13.75 g of soybean solid content in the soymilk is 50 mg or more and the glutamic acid content is 40 mg or less.
  • the content of ⁇ -aminobutyric acid derived from the soy milk per 13.75 g of soybean solid content in the soy milk is not less than 70 mg.
  • the glutamic acid content is preferably 40 mg or less.
  • the soybeans should have a ⁇ -aminobutyric acid content of 25 mg or more and a glutamic acid content of 15 mg or less per 13.75 g of soybean solids in soy milk. preferable.
  • an unprecedented high content of ⁇ -aminobutyric acid S derived from soy milk is obtained, and the content of gnoretamic acid that has a great influence on taste is 40 mg or less, Preferably it can be 15 mg or less.
  • This soy milk is obtained by the method for producing soy milk described in (1) to (7) above (see Examples described later). That is, in the method for producing soymilk of (1) to (7) above, by providing the low-temperature holding step (B) or (B),
  • the content of ⁇ -aminobutyric acid is high regardless of the presence or absence of external addition of glutamic acid as a substrate or external addition of green soybeans as a GAD resource. It is possible to obtain a soy milk that is tasteful and suitable for food hygiene.
  • the mixture or solution containing the raw material is kept at 20 ° C or higher (for example, 25 ° C to 35 ° C, 30 ° C) for a fixed time (for example, 100 minutes or longer, 2 hours or longer). Hold for more than 3 hours)
  • a force ,, or bacterial count to bacteria number 1/100 Do perform sterilization be less than 1 X 1 0 6 by heating! /, Soy milk and a method for manufacturing the soymilk, the It is preferable not to contain! According to this, by holding for a long time in a state where the number of bacteria is large, there may be a case where the food is suitable for beverages and soy milk in terms of food hygiene.
  • a method for producing soymilk comprising a liquefaction step, a glutamic acid addition step, a pasteurization step, a low-temperature holding step, and an enzyme deactivation treatment step, wherein a mixture of soybean grind and water
  • Pasteurization process to reduce the previous number of bacteria to less than 1 X 10 6 , 4 ⁇ ; at 15 ° C, keep the mixture or solution at a low temperature until the ⁇ -aminobutyric acid content reaches 50mg or more
  • the manufacturing method of the soymilk which has a process and an enzyme deactivation process.
  • the soymilk has a high ⁇ -aminobutyric acid content and can suppress an increase in the number of bacteria within a range acceptable for food hygiene.
  • a manufacturing method can be provided.
  • FIG. 1 is a graph showing the relationship between retention time and amount of ⁇ -aminobutyric acid in Examples.
  • FIG. 2 is a graph showing the relationship between holding temperature and holding time in Examples.
  • FIG. 3 is a graph showing the relationship between holding temperature and contact strength in Examples.
  • FIG. 4 is a diagram showing the relationship between holding temperature and holding time in Examples.
  • FIG. 5a is a graph showing the relationship between retention time and the number of bacteria in Examples.
  • FIG. 5b is a diagram showing the relationship between the retention time and the number of bacteria in Examples, and is a diagram for explaining the definition of contact strength.
  • the method for producing soymilk according to the present embodiment includes a mixed solution of pulverized soybean and water (hereinafter sometimes simply referred to as “mixed solution”) or a solution obtained by removing water-insoluble components from this mixed solution. (Hereinafter referred to simply as “solution”) and a liquefaction step (A), and a low-temperature holding step (B, which holds the mixed solution or the solution at a predetermined temperature for a predetermined time) B) and a mixture or
  • soybean used in the present invention No particular limitation is imposed on the soybean used in the present invention.
  • domestic soybean US soybean such as IOM
  • genetically modified soybean or non-genetically modified soybean
  • Green soybeans black soybeans, green beans and the like can also be used. Since green soybeans are immature seeds of soybeans, they can roughly be used as soybeans.
  • soybeans it is possible to produce a mixed solution of soybean ground material and water in the liquefaction step or a solution from which the water-insoluble components are removed without any treatment on the soybean.
  • soybeans it is preferable to use germinated soybeans from the viewpoint of increasing the amount of glutamic acid derived from soybeans.
  • Germinated soy beans are soaked in water, etc. so that the soybeans containing water necessary for the germination reaction are brought into contact with air or oxygen after draining or during the steps of soaking, etc., and the germination reaction is accelerated while maintaining temperature and humidity. It does not matter whether the shoots and roots can be visually confirmed.
  • the drained soybeans are transferred to a germination bed and sprayed intermittently or wrapped with a damp cloth to advance the germination reaction.
  • the germination apparatus used in the present invention is capable of using a commonly used germination bed. 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 12 to 72 hours, more preferably 12 to 36.
  • One method is to leave it for a while.
  • germinated soybeans for example, those described in International Publication No. WO2005 / 004633 can be preferably used.
  • the liquefaction process is not particularly limited as long as it is a process capable of obtaining a mixed liquid or solution described later.
  • a water absorption process in which water is absorbed by soybeans a pulverization process in which water is absorbed into the absorbed soybeans and pulverized, and, if necessary, a pulverized soybean product and water obtained in the pulverization process. Removing the water-insoluble component from the mixed solution.
  • dried soybeans may be pulverized and then mixed with water to form a mixed solution or solution.
  • the water absorption step may be omitted if the germinated soybeans contain sufficient moisture.
  • the water absorption process is not particularly limited as long as it is a process in which soybeans can be sufficiently softened to facilitate the grinding process.
  • the water absorption process can be carried out by adjusting the water absorption process as appropriate.
  • the water used in the water absorption step is not particularly limited, such as tap water and groundwater, but it is preferable to use water containing only a small amount of metal ions such as soft water from the viewpoint of preventing precipitation of soy protein contained in soy milk.
  • the pulverization process is not particularly limited as long as it is a process that can be mixed liquid.
  • the grinding process It can adjust suitably by a conventional method.
  • the pulverizer used in the pulverization step is not particularly limited, and may be a mixer or a mortar, for example.
  • the water to be input into the pulverizing apparatus in the pulverization process is not particularly limited, such as tap water and groundwater, but from the viewpoint of preventing the precipitation of soy protein contained in soy milk, a small amount of metal ions such as soft water can be used. It is preferable to use water which does not contain.
  • a water-insoluble component for example, okara
  • a removal device or separation device
  • the water-insoluble component is removed from the liquid mixture.
  • a removal device or separation device
  • a screw press or a screw decanter can be used as the removal device (or separation device) used in the removal step.
  • the "mixed liquid of soybean pulverized product and water” results in a mixture of soybeans ground by means of pulverization or grinding and water.
  • Any manufacturing method may be used as long as it is a product.
  • it may be produced by grinding soybeans while adding water. These are sometimes called Kure or Namago.
  • the concentration of the pulverized product in the mixed solution is not particularly limited as long as soymilk can be produced.
  • the "solution from which the water-insoluble component has been removed from the mixed solution” refers to a solution obtained by removing okara from the mixed solution by a general process of removing 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 removing so-called okara. This solution may contain small amounts of water-insoluble components without the removal of forces that are excluding water-insoluble components. Therefore, even in the present invention, the content of the water-insoluble component in the solution is used regardless of the content of the water-insoluble component.
  • the mixed solution or the solution may 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.
  • soy milk referred to in the present application is not limited to the JAS standard, as well as those included in the JAS standard, and refers to all soybeans made from soy milk. For example, do not remove okara Japanese potatoes and soybeans that have been dried and powdered once, and then the powder has water-solubility are also included. Moreover, content of soybean solid content is not ask
  • a solution containing glutamic acid added from the outside can be used as the mixed solution or solution produced in the liquefaction step.
  • glutamic acid as a substrate from the outside, ⁇ -aminobutyric acid can be further increased.
  • the glutamic acid of the present invention refers to glutamic acid and a salt thereof (for example, sodium glutamate).
  • soy milk having a ⁇ -aminobutyric acid content of 50 mg or more, strength, and a glutamic acid content of 40 mg or less per 13.75 g of solid content in soy milk is obtained.
  • Soymilk-derived ⁇ -aminobutyric acid content refers to the content of ⁇ -aminobutyric acid when y-aminobutyric acid is not added or when a material intended to increase the amount of ⁇ -aminobutyric acid itself is not added from the outside. means.
  • ⁇ -aminobutyric acid is about 10 mg. In the present invention, 50 mg or more can be achieved.
  • the amount of glutamic acid added is not particularly limited. When glutamic acid is added even a little, ⁇ -aminobutyric acid increases accordingly, so the lower limit cannot be defined unconditionally. If the reaction is not inhibited, ⁇ -aminobutyric acid will increase even if glutamic acid is added at a high concentration. Therefore, the upper limit cannot be defined unconditionally.
  • the amount of glutamic acid to be added cannot be generally defined due to differences in extraction efficiency due to differences in the machines used for production and production scales.
  • the amount of glutamic acid can be expressed as the glutamic acid concentration in the mixed solution or solution before the holding step.
  • the glutamic acid content is 50 mg or more (preferably 70 mg or more) per 13.75 g of soybean solids in the mixed solution or solution before the holding step (corresponding to 125 mL of mixed solution or solution converted to 11% soybean solids). It is preferable to add so that it may become. This amount indicates the total concentration of added dartamic acid and glutamic acid inherent in the soybean component. This is because it is possible to obtain soy milk with 50 mg or more of y-aminobutyric acid.
  • the glutamic acid content is 11 Omg or less per 13.75 g of soybean solid in the mixed solution or solution before the holding step (corresponding to 125 mL of the mixed solution or solution converted to 11% soybean solid). It is preferable to add so that it becomes. This amount indicates the total concentration of glutamic acid added and glutamic acid inherent in the soybean component. This is because it is possible to obtain soy milk having a residual amount of glutamic acid of Omg or less.
  • the glutamic acid content is 50 to 1 lOmg (preferably 125 ml of the mixture or solution converted to 11% soybean solid) in 13.75 g of soybean solid in the mixture or solution before the holding step. More preferably 70 to UOmg).
  • Soybean solids 13 Any method of preparing a mixed solution or solution present in an amount of 50 mg or more (or lO mg or less) per 75 g is acceptable. For example, (a) a method in which dartamic acid is added to a solution from which okara has been removed, or (b) when making a mixture, an excess amount of glutamic acid is added in advance, and then a part of glutamic acid is included. Can remove okara and prepare it as a solution from which okara has been removed. In the case of (b), the reason why an excessive amount of glutamic acid is added is that a part of glutamic acid is also removed at the same time as the removal of the glutamic acid. Since glutamic acid is an acidic substance, (b) is preferred from the viewpoint of protein denaturation and flavor.
  • the amount of glutamic acid is greatly influenced by the activity of the added GAD or the GAD activity contained in the material, so the amount cannot be roughly determined. . This is because if a large amount of GAD or a material containing GAD is added, even if a large amount of glutamic acid is added, glutamic acid can be converted to ⁇ -aminobutyric acid. Even in this case, it is possible to add glutamic acid in the range where the amount of ⁇ aminobutyric acid in the produced soymilk is 50 mg or more (preferably 70 mg or more) and the residual glutamic acid content is 40 mg or less. preferable. These addition amounts can be appropriately adjusted and selected by those skilled in the art with reference to the above description.
  • the liquid mixture or solution produced in the liquefaction step may further contain GAD or a material containing the enzyme.
  • GAD or material containing GAD GAD or material containing GAD
  • ⁇ -aminobutyric acid can be further increased.
  • soymilk having a ⁇ -aminobutyric acid content of 70 mg or more and a glutamic acid content of 40 mg or less per 13.75 g of solid content in soymilk is obtained.
  • the meaning of “content of ⁇ -aminobutyric acid derived from soy milk” is the same as above.
  • GAD or a material containing GAD may be added (contained) in the step of preparing a mixed solution or solution as long as it is added (contained) before the holding step. Even if added in the middle of the holding process, there is an effect, but it is inferior to the case of adding from the beginning.
  • GAD itself can be added.
  • the isolated enzyme is expensive and difficult to use as an inexpensive raw material for soy milk.
  • a material containing GAD can be added.
  • Materials containing GAD broadly refer to materials containing GAD, foods containing vegetables, fruits, etc., processed products, parts of these removed, or those that can be added to foods , Etc.
  • an extract of some of these for example, an extract (protein fraction) containing GAD at a high concentration extracted from vegetables or beans by some method. Therefore, even a material having a low GAD concentration can be used in the present invention if it is processed, extracted, or the like.
  • One object of the present invention is to further increase ⁇ -aminobutyric acid in the method for producing soymilk.
  • ⁇ -aminobutyric acid can be further increased by using a material having higher GAD activity than soybean as a material containing GAD.
  • a material having higher GAD activity than soybean for soy milk using fully-ripened soybeans, it is possible to use a material S having a higher GAD activity than this raw soybean.
  • Comparison of GAD activity between soybean and a material containing GAD can be performed by various methods, for example, the following methods.
  • An aqueous solution or water suspension of a material containing a certain amount of soybean or GAD is added to an aqueous solution containing a sufficient amount of glutamic acid, and sufficiently stirred. Hold this at 10 ° C and continue the reaction until the yield of y-aminobutyric acid reaches a plateau. When the reaction is over, sterilize Measure the amount of ⁇ -aminobutyric acid. The difference between this and the amount of ⁇ -aminobutyric acid before the start of the reaction is the increased amount of ⁇ -aminobutyric acid. This reaction can be adjusted as necessary.
  • This ⁇ -aminobutyric acid increase is higher than that of soybeans, which can be said to be “a GAD material with higher GAD activity than soybeans”.
  • “Sufficient amount of glutamic acid” means an appropriate amount of glutamic acid (for example, 10 to 40 mg / 125 mU) after the reaction is completed.
  • the solid content of the material containing GAD is not particularly limited. This is because if GAD activity is higher than that of soybean, it can be used as a GAD material with higher GAD activity than soybean.
  • an extract (protein fraction) containing GAD at a high concentration can be used from vegetables, beans, or the like by any method, and therefore, "GAD activity is higher than soybean! /, “G AD material” cannot be defined in general.
  • vegetables can include pumpkins, cucumbers, tomatoes, carrots, or extracts thereof.
  • immature beans, immature bean straw, or extracts thereof can be cited. More specifically, edamame or its pods, broad bean or broad bean pods, pods, peas, etc.
  • the type is not limited, and it is possible to use Western pumpkin or Japanese pumpkin.
  • the pumpkin extract a solution obtained by removing fibers of a force-powder pulverized solution obtained by pulverizing pumpkin in water by centrifugation, filtration, or the like can be used.
  • the pumpkin pulverized liquid solution for example, a pumpkin can be used that has been added to water at least twice the amount of the pumpkin, pulverized sufficiently with a juicer or the like, and made into a juice.
  • the raw material pumpkin preferably all parts except the seed are used.
  • a cell wall disrupted product obtained by disrupting immature beans or cell walls of immature bean straw can be used.
  • immature beans or immature bean straw refers to fruits and vegetables that are harvested while still immature or their straw.
  • the cell wall disrupted product refers to a product that has been subjected to processing such as crushing and grinding to such an extent that the cell wall of the bean or bean koji is destroyed.
  • the immature bean or the pod of the immature bean is an edamame or its pod, a broad bean or a pod of the broad bean, a green beans, a green pea, or an edamame or a cocoon that is preferably selected from the group of power.
  • the cell wall disruption-treated product is any one of immature beans or a crushed product obtained by crushing the straw of the immature beans, an aqueous suspension containing the crushed product, and a separation-treated product of the aqueous suspension. preferable.
  • the reason for applying these treatments is that beans or straw GAD are inherent in cells, and in order to effectively use GAD, treatment such as crushing and grinding is necessary.
  • immature beans or immature bean pods may be added (contained) before the holding step! /, And may be added in the step of producing a mixed solution or solution ( Contained)! /
  • the pretreatment as described above may be performed and added (containing) to the mixed solution or solution.
  • immature beans or immature bean straw is added.
  • the cell wall may be destroyed by this grinding treatment. Even if it is added in the middle of the holding process, the effect is inferior compared to the case where it is added from the beginning.
  • glutamic acid can be efficiently converted to ⁇ -aminobutyric acid at a high rate even in the above-mentioned! /, Misalignment form.
  • a specific form of using immature beans or cell walls of the immature beans that have been subjected to cell wall disruption in the conversion reaction of ⁇ -aminobutyric acid is to crush the immature beans or the immature beans to such an extent that the cell wall is destroyed. It may also be a crushed material treated by grinding or the like. Further, it may be a water suspension obtained by dispersing the crushed material in water or the like. Moreover, the separation processed material of this water suspension may be sufficient.
  • the separation-treated product a solution obtained by filtering an aqueous suspension to separate and remove insoluble matters, an extract obtained by extracting immature beans or crushed potatoes with water, or the like, Examples include a solution obtained by salting out the crushed product solution, desalting it, and purifying the column.
  • the cell wall disrupted product is a crushed product obtained by crushing immature bean straw or a water suspension containing the crushed product, and the crushed product or the aqueous suspension is used to remove water-insoluble components. It is preferable to use without performing. According to this aspect, conversion to ⁇ -aminobutyric acid can be performed with higher efficiency than that obtained by filtering an aqueous suspension. That is, in the processed product of immature bean pods with cytoplasmic destruction, not only water-soluble components but also water-insoluble components can be converted to ⁇ aminobutyric acid.
  • green soybeans An example of green soybeans is given as a material containing GAD. When using green soybeans, green soybeans are immature Since it is soy, it has excellent taste matching with soy. Green soybeans may be added when (a) a mixed solution is made and ground simultaneously with soybeans. (B) A dry powder of green soybeans may be added to the mixed solution.
  • the amount of green soybean added is not particularly limited.
  • ⁇ -aminobutyric acid is significantly increased compared to the case of no addition. Since it increases, it is preferable.
  • it is 2 mass% or more, More preferably, it is 5 mass% or more. That is, in a preferred embodiment of the present invention, the ratio of the dry weight of green soybeans to the total of the dry weight of soybeans and dry weight of green soybeans is 1% by mass or more. This is a method for producing soymilk.
  • the ratio of glutamic acid and green soybeans added from the outside is not particularly limited. In this case, for example, if the dry mass of green soybeans with respect to the mass lg of glutamic acid added from the outside is 5 g or more (preferably 17 g or more), the reaction of ⁇ -aminobutyric acid production proceeds rapidly, and ⁇ -aminobutyric acid Since it increases, it is preferable. That is, a preferred embodiment of the present invention is the method for producing soymilk according to any one of (1) to (6) V above, wherein the dry mass of green soybeans is 5 g or more with respect to the mass lg of glutamic acid added from the outside.
  • soy milk having a ⁇ -aminobutyric acid content of 25 mg or more and a glutamic acid content of 15 mg or less per 13.75 g of the solid content in the soy milk is obtained.
  • the meaning of “content of ⁇ -aminobutyric acid derived from soy milk” is the same as described above.
  • a low temperature holding step for holding the mixed solution or the solution is performed. Specifically, it is one of the following steps ⁇ or ⁇ .
  • the contact strength Z is the retention time Y (hr) on the horizontal axis and the number of bacteria (vertical) on the vertical axis. Integral value.
  • the holding conditions are within the range of the low temperature holding step ( ⁇ ) of the present invention, which is the hatched portion in FIG. 2, the increase in the number of bacteria can be suppressed to prevent spoilage, and ⁇ -aminobutyric acid can also be used. It can be further increased (see Figure 1). That is, by setting the holding conditions at a low temperature / long time as in the low temperature holding step ( ⁇ ) of the present invention, an amount of ⁇ that cannot be obtained at the holding temperature and holding time that are in the range described in Patent Document 1. —Aminobutyric acid can be obtained without spoilage.
  • the number of bacteria means “the number of bacteria present in soy milk lg”, and is simply expressed as “number”. For example, when there are X bacteria in soy milk lg (ie, “X / g soy milk”), it is simply written as “X”.
  • this initial number of bacteria cannot be specified in general, it is assumed that it is sufficiently applicable if it is less than 10 5 , and is applicable even if it is less than 5 X 10 5 or 10 6 .
  • the initial bacterial count is generally less than 10 6 .
  • the initial number of bacteria is 10 6 or more, it is not preferable because decay may occur relatively quickly.
  • the pasteurization step described below is performed as a pretreatment, the present invention is sufficient. It is applicable to. Regardless of whether the initial number of bacteria is large or small, the holding condition defined by the contact strength between the soybean component and the bacteria is the following low temperature holding step (B).
  • the behavior of the increase in the number of bacteria during the low-temperature holding step also depends on the initial number of bacteria. For this reason, the holding conditions also take into account the behavior of the increase in the number of bacteria due to the temperature (progress of spoilage), not just the holding temperature and holding time.
  • the contact strength Z can be used as a measure of the activity of the whole bacterium, and if the contact strength Z is high, it can be considered that the spoilage is likely to proceed.
  • the holding condition is determined by the contact strength Z.
  • the low-temperature holding step described above may be performed at a low temperature as long as the conditions in B or B are satisfied.
  • the low temperature holding process may be included in the low temperature holding process even if it is combined with processes such as pulverization, stirring, and homogenization as long as it is maintained at a predetermined temperature that does not indicate only a stationary state.
  • the low temperature holding means may be a pulverizing device, a removing device or the like having a heat insulating sealing function. Therefore, the holding time in the present invention is the time for holding in the state of a mixed solution of soybean ground material and water, or removing water-insoluble components from the mixed solution.
  • the time to hold the solution in the state of the solution which is a certain time, is the time to hold in the state of both the mixed solution and the solution, even if there is a deviation.
  • the low temperature holding step is performed at 4 to 10 ° C regardless of whether it is in the range of B or B.
  • the pasteurization step refers to a heating step that does not deactivate the GAD activity and reduces the number of bacteria more than a certain level.
  • the number of bacteria before the low-temperature holding step can be kept below a certain level, hygiene can be improved even in consideration of a decrease in ⁇ -aminobutyric acid due to a decrease in GAD activity due to heating.
  • the number of bacteria before the low-temperature holding process can be kept within a certain range even in the mass production line of products, and the number of bacteria in soy milk products can be controlled stably even during mass production regardless of the initial number of bacteria. Can do.
  • the pasteurization step can be performed simultaneously with the liquefaction step. According to this aspect, it is preferable in that the number of processes can be reduced by one as long as the number of bacteria before the low temperature holding process can be reduced to a certain value or less, and the production can be efficiently performed.
  • the heating temperature is preferably 50 ° C or higher because the number of bacteria in the soymilk can be reduced.
  • the heating temperature is preferably 75 ° C or less because it keeps the decrease in GAD activity below a certain level. Further, it is preferable to reduce the number of bacteria before the low temperature holding step to 1/100 or less because the initial number of bacteria can be sufficiently reduced and the number of bacteria in the subsequent low temperature holding step can be managed.
  • the number of bacteria before the low-temperature holding step is less than IX 10 6, it is possible to finally obtain a sanitary favorable soy milk, so the number of bacteria after this pasteurization step is less than 10 6 (preferably Is preferably sterilized to be less than 5 ⁇ 10 5 , more preferably less than 10 5 .
  • a high temperature holding step (E) for holding within 25 hours at 25 ° C to 35 ° C before the pasteurization step (D).
  • a high temperature holding step (E) for holding within 25 hours at 25 ° C to 35 ° C before the pasteurization step (D).
  • holding around 30 ° C is effective. Holding around 30 ° C is effective because the initial rate of ⁇ -aminobutyric acid production is fast and effective, and the increase in the number of bacteria can be suppressed to a certain range for a short time.
  • the temperature is 25 ° C or higher, the initial rate of ⁇ -aminobutyric acid production is fast, and even if it is held for a short time, production of ⁇ -aminobutyric acid can be expected. It is preferable because flavor deterioration due to heat history can be suppressed to a certain level or less. In addition, it is preferable that the retention is within 3 hours because the increase in the number of bacteria can be suppressed within a certain range.
  • enzyme deactivation treatment by heating is performed to stop the enzyme reaction.
  • enzyme deactivation treatment is usually carried out in order to stop the unfavorable flavor unique to soybeans caused by the enzyme activity and the savory taste.
  • This enzyme deactivation treatment may be performed, for example, by heat treatment at 75 to 100 ° C for 2 to 15 minutes.
  • heat sterilization is carried out 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 can also adjust the taste of soy milk by adding sugar or fruit juice to make it easier to drink before heat sterilization!
  • glutamic acid it is preferable to add glutamic acid to such an extent that glutamic acid remains at the end of the holding step (if there is an enzyme, the reaction will still proceed). By doing so, the conversion reaction to ⁇ -aminobutyric acid does not reach a plateau, and the method for enhancing GAD activity realized in the present invention can be fully utilized.
  • the residual amount of glutamic acid at the end of the holding step is, for example, soybean solids in the reaction solution 13.
  • the amount of glutamic acid added is, for example, the residual amount of glutamic acid at the end of the reaction.
  • the amount is 40 mg or less, preferably 35 mg or less, more preferably 25 mg or less.
  • glutamic acid as a raw material remains.
  • the reason for adding enough amount of glutamic acid to remain in soy milk is to increase the amount of caminobutyric acid by allowing the enzyme to work sufficiently. If glutamic acid witheres while enzyme activity remains, ⁇ -aminobutyric acid cannot be increased sufficiently.
  • foods rich in glutamic acid have a unique and strong taste, and if the flavor is unfavorable or if a large amount of sodium glutamate is consumed, the face becomes reddish, excited, or allergic to sweating ( (Chinese-less trans syndrome) is known to occur!
  • the amount of glutamic acid remaining in the soymilk of the present invention is not particularly limited. From the viewpoint of flavor, it is preferably 40 mg or less, preferably 35 mg or less, more preferably 25 mg or less. From the viewpoint of flavor, 45 mg or more is not preferable.
  • the soy milk obtained by the above production method can be dried to obtain a dried product.
  • the method for the drying treatment can be appropriately adjusted by a conventional method and is not particularly limited. For example, it can be carried out by spray dryer (spray drying), vacuum drum dryer, freeze drying, or the like.
  • the dried soybean milk obtained by the above drying treatment can be pulverized into a powder.
  • the pulverization method can be appropriately adjusted by a conventional method and is not particularly limited.
  • a mixer or a mortar may be used.
  • a dried product dried with a vacuum drum dryer is applied to a pin mill (type of pulverizer) to form a powder.
  • a spray dryer spray drying
  • a powder with an appropriate particle size is usually obtained, so that pulverization is not performed.
  • the particle diameter of the powder is not particularly limited.
  • the soy milk obtained by the above production method is composed of sugar, homogenized, concentrated, dehydrated, After processing either drying or pulverization, if necessary, processing such as freezing, heating, dilution, molding, compression, steaming, fermentation, etc., to make another processed product This can also be used for lj.
  • the processing as described above can be performed according to a method usually used in the production of general processed foods.
  • soy milk there are saccharides and other ingredients such as acidulant, seasoning, sweetener, colorant, flavoring agent, strengthening agent, preservative, antioxidant, emulsifier, quality.
  • General food additives such as improvers, bases, excipients, etc. are blended appropriately according to the purpose to make the liquid taste adjusted, or the soy milk is concentrated, if necessary, sugars, excipients
  • An agent, base, etc. can be blended into a paste, or further dried and pulverized to form a powder.
  • the food using the soymilk or the soymilk powder obtained by the above production method also contains most of the components of the soymilk, and thus exhibits the same effect.
  • soymilk or soymilk powder contains the quantity which can exhibit the effect in another foodstuff, naturally the same effect will be exhibited.
  • the above-mentioned soy milk includes pancakes such as pan, pizza, udon, buckwheat, and somen, dairy products such as ice cream, pudding, and yogurt, confectionery such as pound cake, cookies, biscuits, rice crackers, rice crackers, hail, Japanese confectionery, etc. It can be used as a raw material for food processing!
  • the above-described method for producing soymilk of the present invention is preferably the method for producing soymilk described in (1) to (6) V above, which is a scale in which 20 kg or more of dried soybeans is used in one production. ! /
  • the soybean milk production method according to any one of the above (1) to (6) V which is a scale capable of producing 80 L or more of soybean milk having a soybean solid content of 11% or more in one production. ! /
  • This embodiment defines the production scale of soymilk production.
  • hygiene is usually poor when scaled up. This is because the larger the scale, the larger the machine to be manufactured and the more complicated the work becomes, making it difficult to always maintain a state with few germs. Therefore, in manufacturing at such a mass production level, the number of bacteria can be further increased by combining with the high temperature holding process (E) and the pasteurization process (D) as in the above aspects (4) and (5). Manufacture can be performed while controlling the growth.
  • E high temperature holding process
  • D pasteurization process
  • the soybean solid content of the produced soymilk is not constant, the amount of ⁇ -aminobutyric acid was compared in terms of the soybean solid content of 11% in the following examples. Therefore, the content in 125 ml of soy milk with a soy solid content of 11% is synonymous with the content per 13.75 g of soy solid content.
  • 7-aminobutyric acid amount Xmg indicates that Xmg is present in 125ml of soy milk with a soy solid content of 11%, and that X mg per 13.75g of soy solid content is present. .
  • the amount of ⁇ -aminobutyric acid and the amount of glutamic acid in the examples were measured by the following methods.
  • soy milk powder weigh 2 g of soy milk powder, add 20 ml of water, and use a homogenizer.
  • the soybean solid content in the examples was measured by the following method.
  • the number of bacteria in the examples was measured by the following method.
  • Fig. 5a is a graph in which the values in Table 1 are plotted with the retention time as the horizontal axis and the number of bacteria as the vertical axis, and shows a growth curve of the bacteria in soy milk.
  • the growth rate of the bacteria was very fast at 30 ° C.
  • the growth rate was considerably slow, even though 5 ° C was different from 20 ° C.
  • Table 2 shows the time when rotting odor is generated and the time when no rotting odor is generated.
  • Figure 2 plots the values in Table 2 with the holding temperature X as the horizontal axis and the holding time Y as the vertical axis.
  • FIG. 2 is a plot of the approximate curve (B) by plotting the time when no rot odor occurs.
  • the main holding time (X) is put into X in the above formula B, and the holding time (Y) at that temperature is calculated.
  • the holding time (Y) at that temperature is calculated.
  • X When calculated, for example, at 15 ° C, it will be within 15 hours and 45 minutes.
  • a more preferable range is 4 to; a holding time within 48 hours in the range of 10 ° C, and in the case of exceeding 10 ° C and not exceeding 15 ° C, the curve B (formula B ) Is the condition below the range partitioned by. That is, a more preferred embodiment of the present invention is a liquefaction step (A) for obtaining a mixed solution of pulverized soybean and water, or a solution obtained by removing water-insoluble components from the mixed solution, and the horizontal axis represents the holding temperature X ( ° C) and the vertical axis is holding time Y (hr),
  • Table 3 shows the area under the curve for a certain time in Figure 5a and the cumulative value. These values are integral values. This cumulative value indicates the “contact strength” between the mixed solution or solution and the bacteria in the present invention.
  • the area under the curve refers to the area of the portion surrounded by the time axis (X-axis (horizontal axis) in Fig. 5a) and the growth curve for each holding temperature in Fig. 5a in unit time (Details) (See below).
  • Table 4 is an extraction of the area under the curve (cumulative value) until the time when the rotten odor occurs and the area under the curve (cumulative value) until the time when the rotten odor does not occur. is there. These values refer to the contact strength between soymilk components and bacteria.
  • FIG. 3 is a plot of the values in Table 4 with the retention temperature X as the horizontal axis and the contact strength Z with bacteria as the vertical axis. Note that FIG. 3 shows the approximate curve (B) obtained by plotting the time when the rot odor does not occur.
  • the area under the curve in 3-6 hours can be represented by the sum of the following (c) and (d), 2, 067,000 (time (h) X number of bacteria (cells)) (shaded area on the right side of FIG. 5b).
  • the cumulative value up to 6 hours is the sum of “area under the curve from 0 to 3 hours (172, 500)” and “area under the fountain between 3 and 6 days temple (2, 067, 000)” 2, 239, 500 (time (h) X number of bacteria (cells)) (all shaded area in Fig. 5b).
  • Table 5 shows the maximum amount of ⁇ -aminobutyric acid produced in a range that does not rot and at 20 ° C or higher (for example, in this example, ⁇ -aminobuty produced at 20 ° C for 6 hours. Butyric acid amount: 72. lmg), and the conditions under which an amount equivalent to that can be produced was calculated. Both values are calculated from the values in Table 1. Further, FIG. 4, the values in Table 5, the horizontal axis a holding temperature X, the vertical axis of the holding time between ⁇ exceeding the maximum value of rot does not range and ⁇ Amino acid amount produced by 20 ° C or more retention It is a plot. Fig. 4 plots the approximate curve ( ⁇ ) by plotting the time at each temperature.
  • soy milk can be obtained in which the amount of ⁇ -aminobutyric acid is higher than the maximum amount of ⁇ -aminobutyric acid produced by holding at 20 ° C or higher.
  • a potassium hydroxide solution was added to the liquid from which the okara had been removed as necessary to raise the pH by about 0.2. Next, it was heated at 60 ° C. for 1 minute. Next, it was kept at 10 ° C for 21.5 hours.
  • a potassium hydroxide solution was added to the liquid from which the okara had been removed as necessary to raise the pH by about 0.2. Next, it was kept at 30 ° C. for 100 minutes. Next, it was heated at 60 ° C. for 1 minute. Next, it was kept at 10 ° C for 20 hours.
  • the mixture was heated at 145 ° C for 5 seconds with a direct steam blow-type instantaneous heating device, and then cooled to 5 ° C to obtain soymilk.
  • This heating is intended for high-temperature sterilization and enzyme deactivation treatment.
  • the presence or absence of a rotten odor was confirmed.
  • the amount of ⁇ -aminobutyric acid was measured for the obtained soymilk by the above method. The results are shown in the table
  • soy milk containing high ⁇ -aminobutyric acid could be obtained by using the low temperature holding step (Test Example 32). It can be seen that the content of ⁇ -aminobutyric acid increased significantly compared to the content of ⁇ -aminobutyric acid in soymilk before the holding step (for example, see Test Example 34 below).
  • Test Example 33 which was subjected to a high temperature holding process (for example, 30 ° C for 100 minutes) before the low temperature holding process, compared to Test Example 32, soy milk containing a higher ⁇ -aminobutyric acid was further obtained.
  • a potassium hydroxide solution was added to the liquid obtained in Test Example 34 as necessary to raise the pH by about 0.2. This solution was kept at 30 ° C. for 100 minutes.
  • Test Example 35 The liquid obtained in Test Example 35 was further maintained at 10 ° C. for 24 hours.
  • Test Example 34 36 The liquid obtained in Test Example 34 36 was heated at 145 ° C for 5 seconds with a direct steam blow-type instantaneous heating apparatus and then cooled to 5 ° C to obtain soy milk. Prior to this high-temperature sterilization and enzyme deactivation treatment, the presence or absence of spoiled odor and the number of bacteria were confirmed. In addition, about the obtained soymilk, ⁇ the method - Amino acid amount was measured Roita. The results are shown in Table 7.
  • Example 3 No No 2 4 4. 0X 10 6 mm,, 6. 56 Enumeration; 8 30 at M 4 8 4.0-: 17 X 10 6 6. 57
  • Example 4 2 30 '60mm: 10 ° C 6, 3 25 10 3 6. 7 ⁇
  • soy milk suitable for beverages in terms of food hygiene could be obtained after the high temperature holding step and the pasteurization step and further holding at 10 ° C for 48 hours.
  • Edamame was added as a GAD resource to evaluate the effectiveness of the low temperature holding process.
  • the ratio of the dry weight of green soybeans to the total of the dry weight of soybeans and green beans used for production is about 2%.
  • the dry weight of green soybeans is about 7.2g with respect to lg of glutamic acid added.
  • Soy milk was obtained in the same manner as in 43.
  • Test Example 46 to which edamame with strawberry was added, 4 kg of edamame with strawberry (corresponding to 2.2 kg of podless edamame, 1.8 kg of strawberry) was used.
  • the ratio of the dry weight of green soybeans to the total of the dry weight of soybeans and green soybeans used for production is about 5%.
  • the dry weight of green soybeans is about 17.5 g based on the added lg glutamic acid.
  • Test Examples 47 to 50 were heated at 145 ° C for 5 seconds with a direct steam blow-type instantaneous heating apparatus and then cooled to 5 ° C to obtain soy milk. Prior to this heat sterilization and enzyme deactivation treatment, the number of bacteria was measured. About the obtained soymilk, The amount of nobutyric acid was measured. The results are shown in Table 10.
  • the amount of ⁇ -aminobutyric acid increased when the low temperature holding step was performed (Test Examples 48 to 50) as compared to the high temperature holding alone (Test Example 47).
  • Test Example 50 more ⁇ -aminobutyric acid was produced as compared to the case of only the low temperature holding process (Test Examples 48 and 49).
  • the present invention has proved that the effect of increasing the amount of ⁇ -aminobutyric acid can be obtained even in germinated soymilk. It was also found that the effect of increasing the amount of ⁇ -aminobutyric acid can be obtained even when glutamic acid is not added.
  • the low temperature holding temperature was 4 ° C (Test Example 5) as well as 10 ° C (Test Example 53).
  • Soy milk was produced in the same manner as in Example 35 except that 100 g of glutamic acid was added instead of 76 g of glutamic acid.
  • Soy milk was produced in the same manner as in Example 35 except that 120 g of glutamic acid was added instead of 76 g of glutamic acid.
  • 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.
  • This soy milk was pulverized using a spray dryer (intake air temperature 180 ° C, exhaust temperature 70 ° C) to obtain soymilk powder.
  • the amount of ⁇ -aminobutyric acid in the obtained soymilk powder was 560 mg / 100 g solid.
  • jelly-like tofu was produced by the following method.
  • a pound cake was produced by the following method. 100 parts by weight of unsalted butter that had been returned to room temperature and 100 parts by weight of sugar were mixed until creamed. Next, 100 parts by mass of eggs were added little by little while stirring. Next, add 10-20 parts by weight of soymilk powder from Test Example 58, 80-90 parts by weight of flour (100 parts by weight of soymilk powder and flour) and 2 parts by weight of baking powder, and add the sifted powder. And stirred. This was transferred to a container and baked at 170 ° C for 40 minutes to make a 20cm-type pound cake.
  • the amount of ⁇ -aminobutyric acid and glutamic acid before the low-temperature holding step shown in Table 14 is a numerical value of the solution after about 5 to 10 minutes after grinding and finishing the pasteurization step. Since this solution has been subjected to a pasteurization process by heating for a certain period of time after grinding, the 7-aminobutyric acid conversion reaction has progressed a little. Therefore, theoretically, it can be inferred that the amount of glutamic acid before the low-temperature holding step is 70 mg or more. The reason why samples could not be collected at the correct timing is due to the structure of the actual manufacturing machine.
  • Example 6 1 5 0 ° C, 2 0, 9 6 4, 5 1 .7 X 1 0 4
  • This soy milk was pulverized using a spray dryer to obtain a soy milk powder.
  • the amount of ⁇ -aminobutyric acid in the obtained soymilk powder was 557 mg / l00 g solids.
  • Test Example 61 The test was performed in the same manner as in Test Example 61 except that the pasteurization process was performed at 55 ° C for 5 minutes. The same soy milk as in Test Example 61 was obtained.

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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un procédé servant à produire du lait de soja permettant d'augmenter la teneur en acide γ-aminobutyrique dans le lait de soja et également d'empêcher une augmentation du nombre de bactéries de façon à tomber à l'intérieur d'une plage acceptable en termes d'hygiène alimentaire. Ce procédé servant à produire du lait de soja comprend une étape de liquéfaction (A) consistant à obtenir un liquide mélangé de soja broyé et d'eau ou une solution obtenue en enlevant les composants insolubles dans l'eau du liquide mélangé ; une étape de maintien à basse température (B1), consistant à maintenir le liquide mélangé ou la solution dans une plage satisfaisant aux conditions suivantes : Y1 ≤ 24000X-2,7 et X = 4 à 15°C si l'axe horizontal représente la température maintenue X (°C) et l'axe vertical représente le temps de séjour Y1 (h) ; et une étape de traitement d'inactivation des enzymes (C). On préfère placer une étape de pasteurisation à basse température predéterminée (D) en même temps que l'étape de liquéfaction ou entre l'étape de liquéfaction et l'étape de maintien à basse température et on préfère encore mieux placer une étape de maintien à haute température predéterminée (E) entre l'étape de liquéfaction et l'étape de maintien à basse température et avant l'étape de pasteurisation à basse température.
PCT/JP2007/070753 2006-10-31 2007-10-24 Procédé servant à produire du lait de soja WO2008053766A1 (fr)

Priority Applications (1)

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JP2008542064A JPWO2008053766A1 (ja) 2006-10-31 2007-10-24 豆乳の製造方法

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JP2006-296396 2006-10-31
JP2006296396 2006-10-31

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WO2008053766A1 true WO2008053766A1 (fr) 2008-05-08

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PCT/JP2007/070753 WO2008053766A1 (fr) 2006-10-31 2007-10-24 Procédé servant à produire du lait de soja

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JP (1) JPWO2008053766A1 (fr)
KR (1) KR20090075817A (fr)
CN (2) CN101522048A (fr)
TW (1) TW200826853A (fr)
WO (1) WO2008053766A1 (fr)

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CN103462505A (zh) * 2013-09-17 2013-12-25 代龙 一种新型豆浆机

Families Citing this family (2)

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Publication number Priority date Publication date Assignee Title
CN102613578A (zh) * 2012-04-20 2012-08-01 上海天天商务实业有限公司 一种制备含高浓度γ-氨基丁酸的食品功能性产品的方法
CN110881527A (zh) * 2018-09-11 2020-03-17 南京农业大学 一种富含γ－氨基丁酸的胚芽豆乳生产方法

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JPH06125759A (ja) * 1992-10-19 1994-05-10 Hiyouon:Kk 植物性食品及び動物性食品の熟成方法
JPH09206029A (ja) * 1996-01-31 1997-08-12 Tateo Moriwaki 鯖の塩辛及びその製造方法
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

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JPS63267298A (ja) * 1987-04-24 1988-11-04 Tosoh Corp 血球グロビン由来のポリペプチド
JPH06125759A (ja) * 1992-10-19 1994-05-10 Hiyouon:Kk 植物性食品及び動物性食品の熟成方法
JPH09206029A (ja) * 1996-01-31 1997-08-12 Tateo Moriwaki 鯖の塩辛及びその製造方法
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CN103462505A (zh) * 2013-09-17 2013-12-25 代龙 一种新型豆浆机
CN103462505B (zh) * 2013-09-17 2017-09-01 山东禹泽医药科技有限公司 一种新型豆浆机

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CN101522048A (zh) 2009-09-02
TW200826853A (en) 2008-07-01
JPWO2008053766A1 (ja) 2010-02-25
CN101522049A (zh) 2009-09-02
KR20090075817A (ko) 2009-07-09

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