WO2014092157A1

WO2014092157A1 - Foaming composition

Info

Publication number: WO2014092157A1
Application number: PCT/JP2013/083355
Authority: WO
Inventors: 雄亮宍戸; 昌伸柳澤; 西村　隆司
Original assignee: 不二製油株式会社
Priority date: 2012-12-12
Filing date: 2013-12-12
Publication date: 2014-06-19
Also published as: JPWO2014092157A1

Abstract

The purpose of the present invention is to provide a foaming composition capable of providing good foaming properties even when soy milk is used. A foaming composition having good foaming properties can be obtained by using a low-fat soy milk that has been heat treated.

Description

Foaming composition

The present invention relates to a foamable composition using soy milk.

Known as foaming agents used in foods are egg whites, proteolysates, gelatin, casein, saponins, etc., and for natural products derived foams, egg whites have excellent foaming power, It is used most often and its applied foods are diverse. A foaming composition called meringue made by foaming egg white is applied to various foods such as baked meringue confectionery and sponge cake dough in addition to marshmallows and light snow.
Soymilk also has foaming properties, but it was generally difficult to produce meringue with only soymilk because of the fact that the soy protein contained in soymilk has a gelling power weaker than that of eggs.
As a meringue-like foam other than egg white used in foods, Patent Document 1 discloses a technology relating to a foaming agent composition containing a polypeptide obtained from soybean protein, a water-soluble polysaccharide and a thermocoagulable protein. ing. Patent Document 2 discloses a technique for preparing a sponge cake or the like by blending rice flour, soy milk, sugars, and foaming fats and oils.

Japanese Patent Laid-Open No. 2002-165568 JP 2006-230348 A

However, the technique of Patent Document 1 does not use soy milk, and also requires a thermocoagulable protein for stabilization of the foamable composition. Moreover, in the technique of patent document 2, it was necessary to use foaming fats and oils other than soy milk. Thus, the technique which provides favorable foaming property only by soymilk is not seen.
Therefore, an object of the present invention is to provide a foamable composition capable of imparting good foamability even when soymilk is used alone.

As a result of intensive research on the above problems, the present inventors used soy milk having a lower fat content than conventional soy milk, and further heat-treated so that the soy milk has good foamability. The present invention has been completed by finding that it can be imparted.

That is, the present invention is (1) a foamable composition containing heat-treated low fat soy milk.
(2) The lipid content (referred to as the chloroform / methanol mixed solvent extract) of the heat-treated low-fat soymilk is less than 8% by weight, more preferably less than 7.5% by weight, and still more preferably The foamable composition according to (1), wherein the foamable composition is less than 7% by weight.
(3) The lower limit of the solid content of the heat-treated low-fat soymilk is 6% by weight or more, more preferably 7% by weight or more, and the upper limit is 20% by weight or less, more preferably 15% by weight or less, and still more preferably The foamable composition according to (1), which is 12% by weight or less.
(4) The lower limit of the solid content of the heat-treated low-fat soymilk is 6% by weight or more, more preferably 7% by weight or more, and the upper limit is 20% by weight or less, more preferably 15% by weight or less, more preferably The foamable composition according to (2), wherein the foamable composition is 12% by weight or less.
(5) The foamable composition according to (1), further comprising egg white.
(6) The foamable composition according to (2), further containing egg white.
(7) The foamable composition according to (3), further containing egg white.
(8) The foamable composition according to (4), further containing egg white.
(9) The foamable composition according to (1), wherein the heat history of the heat-treated low fat soymilk has an F value of 0.0006 to 100, more preferably 0.005 to 80.
(10) The foamable composition as described in (2), wherein the F value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
(11) The foamable composition according to (3), wherein the F value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
(12) The foamable composition according to (4), wherein the F value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
(13) The foamable composition as described in (5), wherein the F value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
(14) The foamable composition according to (6), wherein the F value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
(15) The foamable composition as described in (7), wherein the F-value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
(16) The foamable composition as described in (8), wherein the heat history of the heat-treated low-fat soymilk has an F value of 0.0006 to 100, more preferably 0.005 to 80.
(17) The method for producing a foamable composition as described in any one of (1) to (16), wherein the heat-treated low-fat soymilk is used.
It is.

According to the present invention, it is possible to impart better foaming properties than conventional foaming compositions using soymilk, and for example, meringue-like foods are produced using the foaming composition of the present invention. It becomes possible.

Hereinafter, the present invention will be specifically described.

(Low fat soy milk)
The low-fat soymilk used in the present invention refers to soymilk with reduced lipids. Since the low-fat soymilk of the present invention tends to have a higher foaming effect when the lipid content in the soymilk is lower, the soymilk preferably has a lipid content relative to the solid content in the soymilk. Less than 8% by weight, more preferably 7.5% by weight or less, even more preferably 7.0% by weight or less is appropriate.
In addition, let the lipid content of low-fat soymilk be the value measured by the following method.
That is, using a mixed solvent of chloroform: methanol 2: 1 (volume ratio) as a sample (W), an extract extracted at a normal pressure boiling point for 30 minutes is dehydrated with anhydrous sodium sulfate and then dissolved in petroleum ether. This is centrifuged, and the ether layer is collected in a flask (W1) having a known weight. After the ether is distilled off, the dry weight (the weight of the flask after the ether is distilled off) (W2) is measured. Using the measured value of dry matter weight (W3) of W, W1, W2, and sample (W), the value obtained by the following formula is defined as the lipid content (% / dry).
Lipid content (% / dry) = [{(W2-W1) /W×2.5×100} / W3 × 100 (%)]
As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

(Raw soybean)
Examples of soybean raw materials for the low-fat soymilk used in the present invention include round soybeans, half-broken soybeans, grits, and powders. Moreover, what was defatted or degreased beforehand as a soybean raw material can also be used.

(Method for producing low-fat soymilk)
The low-fat soymilk can be prepared using a known production method and is not particularly limited. For example, a suitable low-fat soymilk can be obtained by water-extracting defatted soybeans obtained by defatting with a solvent such as hexane or ethanol.

As a method of water extraction, a general method can be used. For example, an aqueous medium is added to a raw material, and a slurry is formed by stirring and grinding, and an insoluble fraction (ocara) is separated by centrifugation, filtration, and the like. By separating and removing, low-fat soymilk can be obtained. In the water extraction, the water is added 3 to 20 times by weight, preferably about 4 to 15 times by weight with respect to the soybean raw material. The higher the rate of hydrolysis, the higher the extraction rate of the water-soluble component and the better the separation. However, if it is too high, concentration is required and costs increase. Further, when the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased. Although the extraction temperature is not particularly limited, it is preferably performed at 5 to 98 ° C. for efficient protein extraction.

Alternatively, a method of obtaining low-fat soy milk by extracting the whole soybeans with water and then performing a degreasing operation by solvent extraction or membrane treatment after removing the slurry state or okara.

As another production method, low-fat soymilk can be obtained by the method disclosed in JP2012-016348A. The low-fat soymilk obtained by this method has a total protein and carbohydrate content of 80% by weight or more per dry matter, and a lipid content (referred to as a chloroform / methanol mixed solvent extract) relative to the protein content. Less than 10% by weight, the sum of campesterol and stigmasterol as plant sterols is 200 mg or more per 100 g of lipid. As another production method, low-fat soy milk can be obtained by the method disclosed in WO2006 / 129647.

(Dry matter content)
The solid content (hereinafter referred to as DM) of the low-fat soymilk used in the present invention is not particularly limited, but is preferably 6% by weight or more, more preferably 7%, from the viewpoint of better foamability. % By weight or more is appropriate. Further, since there is no difference in effect even if the solid content is too much, it is generally 20% by weight or less, preferably 15% by weight or less, more preferably 12% by weight or less.
As low-fat soymilk having such a solid content, it may be hydrated to give a low-viscosity liquid, or it may be one that has been made highly viscous by concentration processing such as vacuum concentration or freeze concentration, and if necessary It may have undergone a concentration step or a powdering step such as spray drying or freeze drying.

(Heat treatment)
The heat treatment used in the present invention is performed using an ultra-high temperature heating (UHT) treatment apparatus or the like. Examples of the heating method include an indirect heating method in which heating is performed indirectly through a metal wall or the like, and a steam blowing type direct heating method in which heating steam is blown into the flow of the liquid food, but is particularly limited. It is not a thing.

(F value)
In the present invention, the F value is used as a heat history index of the heat treatment.
The F value used as a thermal history index is a value calculated by the following equation (Equation 1) using Z value = 10 of Clostridium botulinum (T = heating temperature, t = Heating time (minutes)). ( ^Expression 1) F value = t x 10 ^{(T-121.1) / Z} = t x 10 ^{(T-121.1) / 10}
The F value is preferably 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less, and still more preferably 0.005 or more and 50 or less. Even if the F value is too low or too high, the foamability may deteriorate.
Within the range satisfying the above F value, the heating temperature is approximately 90 to 160 ° C., and the heating time is approximately 0.1 to 120 seconds.

(Foaming composition)
The foamable composition of the present invention is characterized by containing heat-treated low-fat soymilk and has a good foamability of 110% or more Over Run (OR). When preparing this foaming composition, it is preferable to add egg white because foaming properties are further improved. In addition, the foamable composition of the present invention includes saccharides, sugar alcohols, polyglycerin fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides and other emulsifiers, colorants, preservatives, antioxidants, thickeners, and stabilizers. An agent, a gelling agent, a pH adjusting agent and the like can also be added.
The foamable composition of the present invention can be produced, for example, by mixing raw materials such as water and sugar with heat-treated low-fat soymilk as necessary.
In addition, when the foaming composition is allowed to stand for about 1 day under refrigerated conditions, for example, soy milk is usually separated, but the foaming composition of the present invention obtains a good Over Run (OR) when whipped again. Can do.
The foamable composition of the present invention can be used, for example, as a meringue-like food.

(Meringue-like food)
Ordinary meringue-like foods refer to those obtained by adding oligosaccharides to egg white and whipping them, or confectionery using them. In the present invention, a product prepared in the same manner as an ordinary meringue using heat-treated low-fat soymilk and a baked confectionery are referred to as meringue-like food. It is also possible to whip without adding oligosaccharides and add to coffee or the like.
Examples of confectionery baked using meringue as a raw material include Lang de Cha, Tuile, Financier, light snow, chiffon cake, icing, macaroon, and duckworth.

Examples will be described below, but the technical idea of the present invention is not limited to these examples. In the examples, all parts and% mean weight basis.

(Example 1) Indirect heat treatment of low-fat soy milk Based on the method described in JP 2012-16348 A, low-fat soy milk having different lipid contents is prepared, and these are prepared using a small continuous UHT apparatus manufactured by PowerPoint. Indirect heat treatment (99 ° C., 1 minute, F value = 0.00617) was performed. Next, a mixed solution composed of 150 parts of these heat-treated low-fat soymilk and 150 parts of granulated sugar was stirred for 10 minutes using a Kenmix mixer to obtain a foamable composition. Table 1 shows the evaluation results of the foamability of each foamable composition thus obtained.
Note that the evaluation of foaming property was over run (hereinafter referred to as OR) as an index. That is, the weight of low-fat soymilk (W4) in a constant volume and the weight (W5) of the low-fat soymilk and granulated sugar mixture after stirring for 10 minutes were measured, and OR was calculated according to the following formula.
OR (%) = (W4)-(W5) / (W5) x 100 (%)

When OR = 110% or more and less than 130%, the foaming is evaluated as △, and when OR = 130% or more, the foaming is evaluated as ◯ and when OR = 110% or less. Was evaluated as x because foaming was insufficient. In the evaluation, those with Δ or ○ were accepted as the evaluation of foaming property.

(Table 1)

Evaluation of foaming property was slightly good when the lipid content of the low-fat soymilk was 7.5% / dry, and was good under the condition of 7.0% / dry or less.

(Example 2)
Based on the method described in JP 2012-16348 A, low-fat soymilk (DM10%) having a lipid content of 5.0% / dry is prepared, and this is prepared using a small continuous UHT apparatus (manufactured by PowerPoint). Indirect heat treatment was performed under the condition of the value. A mixture of 150 parts of these low-fat soymilk and 150 parts of granulated sugar was stirred for 10 minutes using a Kenmix mixer (Kenmix Metallic KM-800) to obtain a foamable composition. Table 2 shows the evaluation results of the foamability of each foamable composition thus obtained. Foamability was evaluated in the same manner as in Example 1.

(Table 2)

When the F value was 0.00078 and 77.80903, the OR was 110 or more, which was a slightly good result for the evaluation of foamability. In addition, under the conditions of F values of 0.00617, 0.16365, and 41.10633, OR was 130 or more, which was a favorable evaluation for foaming property.

(Example 3) Direct heat treatment of low-fat soymilk Low-fat soymilk (DM = 10%) prepared in the same manner as in Example 2 was used under different F-number conditions using a UHT apparatus manufactured by Iwai Kikai Kogyo Co., Ltd. Direct heat treatment was performed. A mixed solution composed of 150 parts of these heat-treated low-fat soymilk and 150 parts of granulated sugar was stirred for 10 minutes using a Kenmix mixer (Kenmix Merrick KM-800) to obtain a foamable composition. Table 3 shows the evaluation results of the foamability of each foamable composition thus obtained. Foamability was evaluated in the same manner as in Example 1.

(Table 3)

In any F value, OR was 130 or more, and the evaluation of foamability was good. In addition, since the OR of the indirect heat treatment and the direct heat treatment are equivalent under the F value of 0.16365, it was confirmed that there is no difference depending on the heating method.

Example 4
Based on the method described in Japanese Patent Application Laid-Open No. 2012-16348, low-fat soymilk having different DM values (lipid content = 5% / dry) was obtained. These low-fat soymilks were indirectly heated (99 ° C., 1 minute, F value = 0.00617) using a small continuous UHT apparatus (manufactured by PowerPoint). A mixture of 150 parts of these heat-treated low-fat soymilk and 150 parts of granulated sugar was stirred for 10 minutes using a Kenmix mixer (Kenmix Metallic KM-800) to obtain a foamable composition. Table 4 shows the evaluation results of the foamability of each foamable composition thus obtained. Foamability was evaluated in the same manner as in Example 1.

(Table 4)

When the DM was 6.0 or 6.5, the OR was 110 or more, which was a slightly good evaluation for foaming property. In addition, when the DM was 7.0 or more, the OR was 130 or more, which was a favorable evaluation for foaming property.

(Example 5)
A mixture of 75 parts of low-fat soymilk, 75 parts of egg white and 150 parts of granulated sugar prepared in the same manner as in Example 2 and subjected to indirect heat treatment (99 ° C., 1 minute, F value = 0.00617) The mixture was stirred for 10 minutes using a mixed metallic KM-800) to obtain a foamable composition. Thus, the evaluation result of the foamability of each foamable composition obtained was shown in Table 5. Foamability was evaluated in the same manner as in Example 1.

(Table 5)

When mixed with egg white, OR was improved and foamability was improved.

(Example 6)
Based on the method described in JP 2012-16348 A, low-fat soymilk (DM10%) with a lipid content of 5.5% / dry is prepared, and this is indirectly steamed using a small continuous UHT device (PowerPoint). Heat treatment (99 ° C., 1 minute, F value = 0.00617) was performed. A mixed solution consisting of 500 parts of this heat-treated low-fat soymilk and 500 parts of granulated sugar was stirred for 10 minutes using a Kenmix mixer to obtain a foamable composition. The foamable composition was allowed to stand at 4 to 6 ° C. for 20 hours, and the soy milk separated from the foamable composition was again stirred for 10 minutes under the above conditions, and the OR was confirmed. Table 6 shows the evaluation results of the foamability of each foamable composition obtained as described above. Foamability was evaluated in the same manner as in Example 1.

(Table 6)

Also in the soymilk after separation, a good foaming composition was obtained by whipping again, and it was confirmed that the soymilk had reversibility.

Claims

A foamable composition comprising heat-treated low-fat soymilk.
The lipid content of the low-fat soymilk that has been heat-treated (referred to as the chloroform / methanol mixed solvent extract) is less than 8% by weight, more preferably less than 7.5% by weight, more preferably 7% by weight, based on the solid content. The foamable composition according to claim 1, wherein the foamable composition is less than.
The lower limit of the solid content of the heat-treated low-fat soymilk is 6% by weight or more, more preferably 7% by weight or more, and the upper limit is 20% by weight or less, more preferably 15% by weight or less, and further preferably 12% by weight. The foamable composition according to claim 1, wherein:
The lower limit of the solid content of the heat-treated low-fat soymilk is 6% by weight or more, more preferably 7% by weight or more, and the upper limit is 20% by weight or less, more preferably 15% by weight or less, and further preferably 12% by weight. The foamable composition according to claim 2, wherein:
Furthermore, the foamable composition of Claim 1 containing egg white.
Furthermore, the foamable composition of Claim 2 containing egg white.
Furthermore, the foamable composition of Claim 3 containing egg white.
Furthermore, the foamable composition of Claim 4 containing egg white.
2. The foamable composition according to claim 1, wherein the heat-treated low-fat soymilk has an F value of a heat history of 0.0006 to 100, more preferably 0.005 to 80.
The foamable composition according to claim 2, wherein the F value of the heat history of the heat-treated low-fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
The foamable composition according to claim 3, wherein the heat history of the low-fat soymilk subjected to heat treatment has an F value of 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
The foamable composition according to claim 4, wherein the F value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
The foamable composition according to claim 5, wherein the F value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
The foamable composition according to claim 6, wherein the F value of the heat history of the heat-treated low fat soymilk is 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
The foamable composition according to claim 7, wherein the heat history of the heat-treated low fat soymilk has an F value of 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
The foamable composition according to claim 8, wherein the heat history of the heat-treated low fat soymilk has an F value of 0.0006 or more and 100 or less, more preferably 0.005 or more and 80 or less.
The method for producing a foamable composition according to any one of claims 1 to 16, wherein the heat-treated low-fat soymilk is used.