WO2015072570A1 - 改良豆乳及びその製造方法 - Google Patents
改良豆乳及びその製造方法 Download PDFInfo
- Publication number
- WO2015072570A1 WO2015072570A1 PCT/JP2014/080377 JP2014080377W WO2015072570A1 WO 2015072570 A1 WO2015072570 A1 WO 2015072570A1 JP 2014080377 W JP2014080377 W JP 2014080377W WO 2015072570 A1 WO2015072570 A1 WO 2015072570A1
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- WO
- WIPO (PCT)
- Prior art keywords
- fatty acid
- soy milk
- chain fatty
- medium chain
- soymilk
- Prior art date
Links
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 188
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-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
-
- 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
- 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
Definitions
- the present invention relates to an improved soy milk. More specifically, the present invention relates to an improved soy milk having good flavor in which bean odor, blue odor, astringency and the like are suppressed, a food and drink containing the improved soy milk, and a method for producing them. The present invention also relates to a method for improving the flavor of soy milk.
- soy milk made from soybeans contains high-quality protein and vegetable linoleic acid, and also contains abundant nutrients such as vitamin E and lecithin. Increasing year by year.
- isoflavone a component of soybean, has attracted attention as having various physiological functions such as prevention of osteoporosis, alleviation of menopause, and prevention of arteriosclerosis. So far, many studies have been made on soy milk and its production method. However, soy milk is suitable for everyone because of soybean-specific bean odor, blue odor, astringency, etc. produced in the process of grinding and extracting soybeans. It was hard to say that it was a beverage.
- This soybean-specific bean odor and blue odor are considered to be caused mainly by the action of lipoxygenase.
- a production method in which grinding is performed under high temperature conditions or oxygen-free conditions In addition, production methods using lipoxygenase-deficient soybean have been proposed, but none of them is a simple method.
- Patent Document 1 proposes a technique of adding whey protein to reduce the blue odor and astringency unique to soybeans and obtaining an easy-to-eat soybean food with a good flavor.
- Patent Document 2 proposes a technique for adding palatinose to reduce off-flavor odors derived from soybeans and obtaining soy milk with a refreshing taste and a good aftertaste.
- Patent Document 3 the use of food and the nutritional value are expanded by reducing or improving the taste and smell such as bitterness, astringency, and blue odor by adding phosphorylated sugar derived from potato. Techniques for achieving this have been proposed. However, it cannot be said that sufficiently satisfactory results have been obtained, and there has been a demand for a technique for suppressing soybean-specific bean odor, blue odor and astringency more easily.
- Patent Document 5 proposes a method for producing a milk beverage by dissolving a lignan compound in a medium-chain fatty acid triglyceride and adding this solution to soy milk.
- the purpose is to develop a practical beverage that can be sufficiently ingested, and medium-chain fatty acid triglycerides are only added as a solvent for dissolving lignans. No mention is made of the influence of medium-chain fatty acid triglycerides on the sensory evaluation of soy milk. Therefore, it has not been known so far that medium-chain fatty acid triglycerides suppress the soy bean odor, blue odor, astringency, and the like.
- the inventors of the present invention conducted extensive research on whether or not soy milk in which bean odor, blue odor, astringency, etc. were suppressed by adding various oils and fats. It has been found that this problem can be solved by blending a specific amount of triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms, and the present invention has been completed. That is, this invention can be the following aspects.
- a flavor improver for soymilk comprising a triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms as a constituent fatty acid as an active ingredient.
- the flavor improving agent for soymilk according to [1] wherein the constituent fatty acid of the triacylglycerol having a medium chain fatty acid is composed only of a medium chain fatty acid having 6 to 12 carbon atoms.
- the manufacturing method of improved soymilk including the process mixed so that it may become%.
- the method for producing improved soymilk according to [7] further including a step of emulsifying the mixture obtained in the mixing step.
- the soy bean odor, blue odor and astringency are suppressed, and the flavor is improved.
- Soy milk improved soy milk
- the improved soymilk of the present invention has a flavor that suppresses soybean-specific bean odor, blue odor, and astringency, so that it can satisfy the demands of people who could not be satisfied with conventional soymilk.
- the present invention can provide a flavor improving agent for soy milk and a method for improving the flavor of soy milk, which contains, as an active ingredient, a triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms as a constituent fatty acid.
- flavor improver for soy milk is a flavor improver for soy milk comprising, as an active ingredient, a triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms as a constituent fatty acid.
- a triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms as a constituent fatty acid.
- the flavor improving agent for soymilk of the present invention contains triacylglycerol (ie, fats and oils) having medium chain fatty acids having 6 to 12 carbon atoms as constituent fatty acids.
- the number of carbon atoms of the medium chain fatty acid is more preferably 8 to 12, and still more preferably a combination of 8 and / or 10.
- the triacylglycerol may be a triacylglycerol whose constituent fatty acid is only a medium chain fatty acid having 6 to 12, more preferably 8 to 12, more preferably 8 and / or 10 carbon atoms. Further, it may be a mixed acid group triacylglycerol containing a medium chain fatty acid having 6 to 12 carbon atoms and another fatty acid as a constituent fatty acid.
- the bonding position of each medium chain fatty acid to glycerin is not particularly limited.
- a part of the constituent fatty acid may contain a fatty acid other than those having 6 to 12 carbon atoms, for example, a long chain fatty acid having 14 or more carbon atoms may be contained.
- the triacylglycerol having a medium chain fatty acid used in the present invention may be a mixture in which a plurality of different molecular species of fats and oils are mixed, such as a mixture of trioctanoylglycerol and tridecanoylglycerol.
- the form of liquid, solid, or powder is not limited.
- the medium chain fatty acid having 6 to 12 carbon atoms is preferably a linear saturated fatty acid.
- the triacylglycerol having a medium chain fatty acid that can be used in the present invention is preferably a triacylglycerol (hereinafter also referred to as “MCT”) in which the constituent fatty acid is composed of only a medium chain fatty acid having 6 to 12 carbon atoms. More preferred is triacylglycerol in which the fatty acid consists only of medium-chain fatty acids having 8 and / or 10 carbon atoms.
- the triacylglycerol having a medium chain fatty acid that can be used in the present invention can be produced by a conventionally known method. For example, a fatty acid having 6 to 12 carbon atoms and glycerol are heated to 50 to 250 ° C., more preferably 120 to 180 ° C.
- the catalyst is not particularly limited, and for example, an acid catalyst or a base catalyst used for ordinary transesterification can be used.
- Under reduced pressure is, for example, 0.01 to 100 Pa, preferably 0.05 to 75 Pa, more preferably 0.1 to 50 Pa.
- the amount of water in the system is preferably small, and more preferably 0.2% by weight or less.
- the flavor improver for soymilk of the present invention may be any agent that contains the triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms as an active ingredient.
- the effect of the present invention is impaired.
- other components such as fats and oils such as soybean oil and rapeseed oil, excipients such as dextrin and starch, and other quality improvers may be included.
- the preferable aspect of this invention contains the improved soymilk characterized by containing the soymilk and the said flavor improving agent for soymilk.
- the soy milk includes various soy milks that are generally available on the market.
- “soy milk” is not particularly limited as long as it is made from soybeans, but Japanese agricultural and forestry standards for soy milk (established: November 16, 1981, Ministry of Agriculture, Forestry and Fisheries Notification No. 1800, final confirmation: July 17, 2012 Ministry of Agriculture, Forestry and Fisheries Notification No.
- soy milk means hot water from soybeans (excluding powdered and defatted, the same shall apply hereinafter)
- a milky beverage (hereinafter referred to as “soybean soymilk”) obtained by eluting protein and other components and removing fiber, and having a soybean solid content of 8% or more. Therefore, the “soy milk” of the present invention refers to a milk-like beverage that does not contain fiber and is produced from a soybean raw material other than at least powdered soybean and defatted soybean. So-called soy drinks contain okara (fiber), but soy milk does not contain okara (fiber).
- the “soy milk” of the present invention may be any of non-adjusted soy milk, adjusted soy milk, and soy milk beverage, for example.
- the “non-adjusted soymilk” is the “soymilk” itself, and both are the same.
- the above-mentioned “adjusted soymilk” means [1] a milky beverage in which soybean oil or other vegetable oils and fats, sugars, salt and other seasonings are added (Hereinafter referred to as “prepared soymilk”) having a solid content of soybeans of 6% or more, or [2] defatted soybeans (including those added with soybeans) with hot water, etc.
- Is a milky beverage (hereinafter referred to as “prepared defatted soy soy milk solution”) obtained by adding soybeans and other vegetable oils and fats, and seasonings such as salt and salt to the product obtained by removing the fiber.
- the soy solid content is 6% or more.
- the “soy milk beverage” means that according to the Japanese Agricultural Standard for Soy Milk, [1] prepared soy milk solution or prepared defatted soybean soy milk solution and powdered soybean protein (soy soy milk solution, prepared soy milk solution or prepared defatted soybean A milky beverage (prepared by adding soy milk solution to a powdery form or a powdered vegetable protein made from soybeans by removing the fiber.
- Soy milk solution or prepared defatted soybean soy milk solution having a soybean solid content of 4% or more, or [2] prepared soy milk solution, Preparation of defatted soybean soymilk or prepared powdered soybean soymilk, including fruit juice (mixed with fruit juice and fruit juice and fruit juice), vegetable juice, milk or milk product, Milky beverage with flavor ingredients such as shell powder (flavored In the case where the solid content of the ingredients is less than the soybean solid content and the fruit juice is added, the ratio of the weight to the raw material of the fruit juice is less than 10%, and milk or dairy products are added.
- the product has a milk solid content of less than 3% and is not a lactic acid bacteria beverage, the soybean solid content is 4% or more (the proportion of the weight in the raw material of the fruit juice is 5%) If it is less than 10%, it is 2% or more).
- the soy milk used in the present invention may be the same as that used in the production of normal tofu.
- the soybean used as a raw material is washed with water, and immersed in water for 8 to 20 hours to swell, and then a grinder or the like. And those produced by heating and separating and removing fibers such as okara.
- “Okara” refers to the residue left after squeezing soy milk when making tofu, which includes fiber and other remaining water after elution of protein and other water-soluble components from soybeans with hot water, etc. A water-insoluble solid component is included.
- soy milk produced under conditions that inactivate lipoxygenase, which is the cause of blue odor, to reduce the blue odor and astringency contained in soybeans and improve the flavor soy milk using lipoxygenase-deficient soybean as a raw material, etc. is also included in the soymilk of the present invention.
- the improved soymilk of the present invention contains the soymilk and the soymilk flavor improver.
- the triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms contained in the flavor improver for soymilk is, for example, 5 to 15% by mass with respect to the mass of the soymilk.
- the amount is preferably about 15% by mass. Therefore, the triacylglycerol content contained in the improved soymilk of the present invention is preferably 8 to 15% by mass, more preferably 8 to 12% by mass, based on the mass of the soymilk.
- the soybean flavor, blue odor and astringency that are peculiar to soybeans are suppressed, and the flavor is good. Since improved soymilk is obtained, it is preferable. In addition, in this invention, even if it is less than 5 mass% content, it seems that the suppression effect of the soybean odor, blue odor, and astringency peculiar to soybean can be expected to some extent.
- the improved soymilk of the present invention may further contain any other oil and fat raw material as long as it contains a suitable amount of triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms.
- the improved soymilk of the present invention includes palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, large It can further contain bean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter and the like, and mixed oils, processed oils and the like thereof.
- the improved soymilk of the present invention can contain raw materials generally blended in soymilk in addition to the above-mentioned triacylglycerol.
- sugars, sweeteners, acidulants, salts, minerals, stabilizers, pH adjusters, thickening polysaccharides, emulsifiers, fragrances, flavors, colorants, fruits, fruit juices, tea, coffee, malt, Matcha tea, sesame seeds, red beans, sweet potatoes, chestnuts, cocoa, chocolate and the like can be contained.
- the improved soymilk can be used as a food or drink containing the improved soymilk.
- the raw materials for the food and drink of the present invention include, for example, adjusted soy milk and soy milk drinks, soy protein drinks, lactic acid bacteria drinks, sour milk drinks and other drinks, soy foods such as tofu, ice cream and other frozen desserts, pudding, jelly , Sweets such as cream puffs and cakes, confectionery such as candy, chocolate and biscuits, yogurt, cheese, butter, cookies, biscuits, bread, stew, soup, sauce, dressing and other food and drink or health food.
- the method for producing the improved soymilk of the present invention uses the soymilk as described above as a raw material, and the soymilk and a triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms as a constituent fatty acid, Including a step of mixing so that the content of acylglycerol is 5 to 15% by mass with respect to the mass of the soymilk, and optionally further emulsifying the mixture obtained in the mixing step.
- soy milk of the present invention contains triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms, and the triacylglycerol having the medium chain fatty acid are as described above.
- Mixing of the soymilk of the present invention with triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms can be carried out according to a conventionally known method. Specifically, for example, first, soy milk is prepared by a conventionally known method.
- the soy milk may be any of unadjusted soy milk, adjusted soy milk, and soy milk beverage, but considering the purpose of the present invention, soybean-specific bean odor, blue odor and astringency remain. Unadjusted soymilk is preferred.
- a method for producing soymilk in which the triacylglycerol is emulsified by adding the triacylglycerol having the medium chain fatty acid to the soymilk and mixing well with stirring is exemplified.
- the mixing temperature may be about room temperature (25 ° C.), and for the stirring, a mixer, a paddle mixer, a homogenizer or the like commonly used in normal stirring is used.
- the method for emulsifying the soymilk mixture of the present invention may be a normal emulsification method, and is not particularly limited, and a mixer, colloidal, paddle mixer, agitator, homogenizer, or the like is used. Furthermore, it is more preferable to use a homogenizer such as a high-pressure homogenizer, a Manton Gorin homogenizer, a multi-flow homogenizer, or the like.
- the food / beverage products containing the improved soymilk of the present invention can be produced by a method further comprising the step of obtaining the above-described improved soymilk and the step of mixing the obtained improved soymilk with the food / beverage product raw material.
- the food / beverage raw material is a food / beverage before adding the improved soymilk, for example, the above-described adjusted soymilk, soymilk beverage, soy protein beverage, lactic acid bacteria beverage, sour milk beverage and other beverages, soy food such as tofu, ice Fresh confectionery such as cream, confectionery such as pudding, jelly, cream puff, cake, candy such as candy, chocolate, biscuits, yogurt, cheese, butter, cookies, biscuits, bread, stew, soup, sauce, dressing and other food and drink Examples include health foods.
- it is food / beverage products normally manufactured with milk, Comprising: The raw material before adding the soy milk of the food / beverage products which substituted the said milk with soy milk is also contained in the said food-drinks raw material.
- soy milk flavor improvement method By the way, as described above, when triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms is added to soy milk, it is modified into a soy milk having a savory taste that suppresses the soy bean odor, blue odor and astringency unique to soybeans. Therefore, the present invention provides soy milk and triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms as a constituent fatty acid, and the content of the triacylglycerol having the medium chain fatty acid is based on the mass of the soymilk.
- the present invention also relates to a method for improving the flavor of soy milk, which includes a step of mixing so as to be 5 to 15% by mass.
- a soymilk flavor improver of the present invention for the production of improved soymilk, the conventional soymilk can be made to have a good flavor with a soybean-like bean odor, blue odor and astringency suppressed. And can be improved.
- the definition and preferred range of the soymilk used as the raw material, the triacylglycerol having a medium chain fatty acid having 6 to 12 carbon atoms, and the triacylglycerol having the medium chain fatty acid are as described above. .
- % indicates mass% unless otherwise specified.
- the analysis of the triacylglycerol composition of the fats and oils was performed using a gas chromatographic method (in accordance with JAOCS, vol 70, 11, 1111-1114 (1993)).
- the analysis of the fatty acids constituting the fats and oils was performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
- MCT1 Fatty acids constituting triacylglycerol are octanoic acid (8 carbon atoms) and decanoic acid (10 carbon atoms), and the ratio (mass ratio) of fatty acids constituting triacylglycerol is octanoic acid: decanoic acid.
- Triacylglycerol (made by Nisshin Oillio Group, trade name: MCT-C10R) composed only of medium chain fatty acids having 8 and 10 carbon atoms of 30:70 was designated as MCT1.
- MCT2 Fatty acids constituting triacylglycerol are octanoic acid (8 carbon atoms) and decanoic acid (10 carbon atoms), and the ratio (mass ratio) of fatty acids constituting triacylglycerol is octanoic acid: decanoic acid
- MCT2 was triacylglycerol (Nisshin Oillio Group, in-house, trade name: ODO) composed only of medium chain fatty acids having 8 and 10 carbon atoms of 75:25.
- [Rice oil]: Fatty acids constituting triacylglycerol are palmitic acid (16 carbon atoms), oleic acid (18 carbon atoms), linoleic acid (18 carbon atoms) and others, and fatty acids constituting triacylglycerol Rice oil with a ratio (mass ratio) of palmitic acid: oleic acid: linoleic acid: others about 17: 42: 36: 5 (Nisshin Oillio Group, in-house product name: Nissin delicious rice oil) Used as oil.
- [Canola oil] Fatty acids constituting triacylglycerol are palmitic acid (16 carbon atoms), oleic acid (18 carbon atoms), linoleic acid (18 carbon atoms), and other fatty acids constituting triacylglycerol.
- Canola oil in which the ratio (mass ratio) is palmitic acid: oleic acid: linoleic acid: others about 4: 61: 20: 15 (Nisshin Oillio Group Inc., product name: Nisshin Canola Oil) Used as.
- Example 1 The MCT1 or MCT2 was dispensed in a test tube so as to be 0% by mass, 5% by mass, 10% by mass, 15% by mass, and 20% by mass with respect to the following unadjusted soymilk. And commercially available unregulated soy milk (Kibun delicious unregulated soy milk: manufactured by Kikkoman Beverage Co., Ltd.) was dispensed in a test tube so as to be 50 ml. This solution was well stirred and mixed to produce an emulsified test soymilk.
- unregulated soy milk Korean delicious unregulated soy milk: manufactured by Kikkoman Beverage Co., Ltd.
- the improved soymilk to which MCT1 or MCT2 was added had suppressed soybean-specific bean odor, blue odor, and astringency.
- the improved soymilk to which MCT1 or MCT2 was added had no oily feeling but rather a refreshing feeling, and became a refreshing drink.
- the soy milk for test to which rice oil or canola oil was added had the soybean odor and blue odor peculiar to soybean suppressed to some extent. The taste was not much suppressed. Moreover, although the test soymilk to which rice oil or canola oil was added had a refreshing sensation, it had a unique oily feeling and was not suitable as a beverage as a result of comprehensive evaluation.
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Abstract
Description
そこで、従来から、豆乳及びその製造方法についての研究は数多くなされているが、大豆の磨砕抽出工程において生成する大豆特有の豆臭、青臭み、渋味などによって、豆乳は、万人に向いている飲料とは言い難いものであった。この大豆特有の豆臭、青臭みはリポキシゲナーゼの働きが主な原因であると考えられているため、この働きを抑えるために、高温条件下や無酸素条件下での磨砕を行う製造方法や、リポキシゲナーゼ欠損大豆を利用する製造方法なども提案されているが、いずれも簡便な方法であるとは言い難かった。
しかしながら、十分に満足できる結果が得られているとはいえず、より簡便に、大豆特有の豆臭、青臭み、渋味を抑制する技術が求められていた。
〔2〕前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数6~12の中鎖脂肪酸のみから構成されている、前記〔1〕に記載の豆乳用風味改良剤。
〔3〕前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数8及び/又は10の中鎖脂肪酸のみから構成されている、前記〔1〕又は〔2〕に記載の豆乳用風味改良剤。
〔4〕豆乳と、前記〔1〕~〔3〕のいずれか1項に記載の豆乳用風味改良剤とを含有することを特徴とする、改良豆乳。
〔5〕前記豆乳用風味改良剤中に含有する前記中鎖脂肪酸を有するトリアシルグリセロールの含有量が、前記豆乳の質量に対して5~15質量%である、前記〔4〕に記載の改良豆乳。
〔6〕前記〔4〕又は〔5〕に記載の改良豆乳を含む飲食品。
〔7〕豆乳と、構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールとを、前記中鎖脂肪酸を有するトリアシルグリセロールの含有量が前記豆乳の質量に対して5~15質量%となるように混合する工程を含む、改良豆乳の製造方法。
〔8〕前記混合工程で得られた混合物を乳化する工程をさらに含む、前記〔7〕に記載の改良豆乳の製造方法。
〔9〕前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数6~12の中鎖脂肪酸のみから構成されている、前記〔7〕又は〔8〕に記載の改良豆乳の製造方法。
〔10〕前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数8及び/又は10の中鎖脂肪酸のみから構成されている、前記〔7〕~〔9〕のいずれか1項に記載の改良豆乳の製造方法。
〔11〕
請求項〔7〕~〔10〕のいずれか1項に記載の製造方法によって改良豆乳を得る工程と、前記改良豆乳を飲食品原料に混合する工程とを含む、改良豆乳を含む飲食品の製造方法。
〔12〕豆乳と、構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールとを、前記中鎖脂肪酸を有するトリアシルグリセロールの含有量が前記豆乳の質量に対して5~15質量%となるように混合する工程を含む、豆乳の風味改良法。
〔13〕前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数6~12の中鎖脂肪酸のみから構成されている、前記〔12〕に記載の豆乳の風味改良法。
〔14〕前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数8及び/又は10の中鎖脂肪酸のみから構成されている、前記〔12〕又は〔13〕に記載の豆乳の風味改良法。
本発明の一態様は、構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールを有効成分とする、豆乳用風味改良剤である。以下、当該豆乳用風味改良剤について説明する。
[構成脂肪酸]
本発明の豆乳用風味改良剤は、構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロール(即ち、油脂)を含有する。当該中鎖脂肪酸の炭素数は、より好ましくは8~12、さらに好ましくは、8及び/又は10の組み合わせであることが適当である。当該トリアシルグリセロールは、構成脂肪酸を炭素数6~12、より好ましくは8~12、さらに好ましくは、8及び/又は10等の中鎖脂肪酸のみとするトリアシルグリセロールであってもよい。さらに、構成脂肪酸として炭素数6~12の中鎖脂肪酸と他の脂肪酸を含む混酸基トリアシルグリセロールであってもよい。ここで、各々の中鎖脂肪酸のグリセリンへの結合位置は、特に限定されない。また、混酸基トリアシルグリセロールである場合には、構成脂肪酸の一部に炭素数6~12以外の脂肪酸を含んでいてもよく、例えば、炭素数が14以上の長鎖脂肪酸を含んでいてもよい。
また、本発明において用いられる中鎖脂肪酸を有するトリアシルグリセロールは、例えば、トリオクタノイルグリセロールとトリデカノイルグリセロールとの混合物等、複数の異なる分子種の油脂が混ざり合った混合物であってもよいし、液体状、固体状、または粉末体状など、その形態は問わない。ここで、炭素数6~12の中鎖脂肪酸は、直鎖状の飽和脂肪酸であることが好ましい。
本発明で使用され得る中鎖脂肪酸を有するトリアシルグリセロールは、従来公知の方法で製造できる。例えば、炭素数6~12の脂肪酸とグリセロールとを、触媒下、好ましくは無触媒下で、また、好ましくは減圧下で、50~250℃、より好ましくは120~180℃に加熱し、脱水縮合させることにより製造できる。
ここで、触媒としては、特に限定されるものではなく、例えば、通常のエステル交換に用いられる酸触媒又は塩基触媒等を使用することができる。減圧下とは、例えば、0.01~100Pa、好ましくは、0.05~75Pa、より好ましくは、0.1~50Paである。このとき系内の水分は少ない方が好ましく、更に好ましくは0.2重量%以下である。
本発明において「豆乳」とは、大豆を原料とするものであれば特に制限されないが、豆乳類の日本農林規格(制定:昭和56年11月16日農林水産省告示第1800号、最終確認:平成24年7月17日農林水産省告示第1679号)第2条によれば、「豆乳」とは、大豆(粉末状のもの及び脱脂したものを除く。以下同じ。)から熱水等によりたん白質その他の成分を溶出させ、繊維質を除去して得られた乳状の飲料(以下「大豆豆乳液」という。)であつて大豆固形分が8%以上のものをいう。したがって、本発明の「豆乳」とは、少なくとも粉末状の大豆及び脱脂した大豆以外の大豆原料から製造される、繊維質を含まない乳状の飲料を言う。いわゆる大豆飲料にはオカラ(繊維質)が含まれるが、豆乳にはオカラ(繊維質)が含まれない点で、両者は区別される。本発明の「豆乳」は、例えば、無調整豆乳、調整豆乳、豆乳飲料のいずれであっても構わない。
そして、上記「調整豆乳」とは、上記豆乳類の日本農林規格によれば、[1]大豆豆乳液に大豆油その他の植物油脂及び砂糖類、食塩等の調味料を加えた乳状の飲料(以下「調製豆乳液」という。)であつて大豆固形分が6%以上のもの、または、[2]脱脂加工大豆(大豆を加えたものを含む。)から熱水等によりたん白質その他の成分を溶出させ、繊維質を除去して得られたものに大豆油その他の植物油脂及び砂糖類、食塩等の調味料を加えた乳状の飲料(以下「調製脱脂大豆豆乳液」という。)であつて大豆固形分が6%以上のものを言う。
また、上記「豆乳飲料」とは、上記豆乳類の日本農林規格によれば、[1]調製豆乳液又は調製脱脂大豆豆乳液に粉末大豆たん白(大豆豆乳液、調製豆乳液若しくは調製脱脂大豆豆乳液を乾燥して粉末状にしたもの又は大豆を原料とした粉末状植物性たん白のうち繊維質を除去して得られたものをいう。以下同じ。)を加えた乳状の飲料(調製豆乳液又は調製脱脂大豆豆乳液を主原料としたものに限る。以下「調製粉末大豆豆乳液」という。)であつて大豆固形分が4%以上のもの、または、[2]調製豆乳液、調製脱脂大豆豆乳液又は調製粉末大豆豆乳液に果実の搾汁(果実ピユーレー及び果実の搾汁と果実ピユーレーとを混合したものを含む。以下同じ。)、野菜の搾汁、乳又は乳製品、殻類粉末等の風味原料を加えた乳状の飲料(風味原料の固形分が大豆固形分より少なく、かつ、果実の搾汁を加えたものにあっては果実の搾汁の原材料に占める重量の割合が10%未満であり、乳又は乳製品を加えたものにあっては乳固形分が3%未満であり、かつ、乳酸菌飲料でないものに限る。)であつて大豆固形分が4%以上(果実の搾汁の原材料に占める重量の割合が5%以上10%未満のものにあっては2%以上)のもの、を言う。
また、大豆に含まれる青臭みや渋味を軽減し、風味を改良するため、青臭みの発生原因であるリポキシゲナーゼを失活させる条件で製造された豆乳や、リポキジゲナーゼ欠損大豆を原料として利用した豆乳なども、本発明の豆乳に含まれる。
本発明の改良豆乳は、上記豆乳と、上記豆乳用風味改良剤とを含有する。特に、豆乳用風味改良剤中に含有する炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールが、前記豆乳の質量に対して、例えば、5~15質量%であることが適当である。また、後述するように、前述のトリアシルグリセロールは喉への刺激性があるため、15質量%程度までとすることが好ましい。そこで、本発明の改良豆乳に含まれる前記トリアシルグリセロール含量は、前記豆乳の質量に対して、好ましくは8~15質量%であり、より好ましくは8~12質量%である。
そして、改良豆乳に含まれる炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールの含量が上記範囲内にあると、大豆特有の豆臭、青臭み、渋味が抑制された、風味の良い改良豆乳が得られるので好ましい。なお、本発明において、5質量%未満の含量であっても大豆特有の豆臭、青臭み、渋味の抑制効果はある程度期待できると思われる。
その他、上記改良豆乳は、該改良豆乳を含む飲食品としても利用され得る。本発明の飲食品の原料としては、例えば、調整豆乳、豆乳飲料のほか、大豆蛋白飲料、乳酸菌飲料、酸乳飲料およびその他の飲料、豆腐等の大豆食品、アイスクリーム等の冷菓、プリン、ゼリー、シュークリーム、ケーキ等の生菓子、アメ、チョコレート、ビスケット等の菓子、ヨーグルト、チーズ、バター、クッキー、ビスケット、パン、シチュー、スープ、ソース、ドレッシングやその他の飲食品あるいは健康食品等が挙げられる。
また、通常牛乳で製造する飲食品であって、当該牛乳を豆乳で代用した飲食品も含まれる。
以下、本発明の改良豆乳の製造方法について順を追って記述する。
本発明の改良豆乳の製造方法は、上述したような豆乳を原料とし、該豆乳と、構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールとを、前記中鎖脂肪酸を有するトリアシルグリセロールの含有量が前記豆乳の質量に対して5~15質量%となるように混合する工程を含み、任意に前記混合工程で得られた混合物を乳化する工程をさらに含む。
ここで、原料となる豆乳、炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロール、当該中鎖脂肪酸を有するトリアシルグリセロールの含有量の定義や好ましい範囲については、上述したとおりである。
本発明の豆乳と炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールとの混合は、従来から公知の方法にしたがって行うことができる。具体的には、例えば、まず、従来公知の方法で豆乳を用意する。ここで、前記豆乳は、上述したとおり、無調整豆乳、調整豆乳、豆乳飲料のいずれであってもよいが、本発明の目的を考慮すると、大豆特有の豆臭、青臭み、渋味が残っている、無調整豆乳が好ましい。そして、この豆乳に、上記中鎖脂肪酸を有するトリアシルグリセロールを添加し、例えば、良く撹拌混合して、前記トリアシルグリセロールが乳化された状態の豆乳を製造する方法が挙げられる。ここで、混合の温度は、常温(25℃)程度であればよく、撹拌には、通常の撹拌で常用されるミキサー、パドルミキサー、ホモジナイザーなどが用いられる。
本発明の豆乳の混合物を乳化させる方法は、通常の乳化方法でよく、特に制限されないが、ミキサー、コロイドル、パドルミキサー、アジテーター、ホモジナイザーなどが用いられる。さらに、例えば、高圧ホモゲナイザー、マントンゴーリン均質機、マルテイフロー均質機等の均質機を利用することがより好ましい。
本発明の改良豆乳を含む飲食品は、さらに、上述した改良豆乳を得る工程と、当該得られた改良豆乳を飲食品原料に混合する工程とを含む方法によって製造され得る。ここで、飲食品原料とは、改良豆乳を加える前の飲食品、例えば、上述した調整豆乳、豆乳飲料、大豆蛋白飲料、乳酸菌飲料、酸乳飲料およびその他の飲料、豆腐等の大豆食品、アイスクリーム等の冷菓、プリン、ゼリー、シュークリーム、ケーキ等の生菓子、アメ、チョコレート、ビスケット等の菓子、ヨーグルト、チーズ、バター、クッキー、ビスケット、パン、シチュー、スープ、ソース、ドレッシングやその他の飲食品あるいは健康食品等が挙げられる。また、通常牛乳で製造する飲食品であって、当該牛乳を豆乳で代用した飲食品の豆乳を加える前の原料も当該飲食品原料に含まれる。
ところで、以上述べたように、炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールを豆乳に添加すると、大豆特有の豆臭、青臭み、渋味が抑制された、風味の良い豆乳に改変できることから、本発明は、豆乳と、構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールとを、前記中鎖脂肪酸を有するトリアシルグリセロールの含有量が前記豆乳の質量に対して5~15質量%となるように混合する工程を含む、豆乳の風味改良法にも関する。以下に示すように、本発明の豆乳用風味改良剤を改良豆乳の製造に用いることにより、従来の豆乳を、大豆特有の豆臭、青臭み、渋味が抑制された、風味の良いものへと改良することができる。ここで、上記原料として用いられる豆乳、炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロール、当該中鎖脂肪酸を有するトリアシルグリセロールの含有量の定義や好ましい範囲については、上述したとおりである。
油脂のトリアシルグリセロール組成の分析は、ガスクロマトグラフ法(JAOCS、vol70、11、1111-1114(1993)準拠)を用いて行った。
油脂の構成脂肪酸の分析は、ガスクロマトグラフ法(AOCS Ce1f-96準拠)を用いて行った。
〔MCT1〕:トリアシルグリセロールを構成する脂肪酸が、オクタン酸(炭素数8)とデカン酸(炭素数10)であり、トリアシルグリセロールを構成する脂肪酸の割合(質量比)がオクタン酸:デカン酸=30:70である炭素数8及び10の中鎖脂肪酸のみから構成されているトリアシルグリセロール(日清オイリオグループ株式会社社内製、商品名:MCT-C10R)をMCT1とした。
〔MCT2〕:トリアシルグリセロールを構成する脂肪酸が、オクタン酸(炭素数8)とデカン酸(炭素数10)であり、トリアシルグリセロールを構成する脂肪酸の割合(質量比)がオクタン酸:デカン酸=75:25である炭素数8及び10の中鎖脂肪酸のみから構成されているトリアシルグリセロール(日清オイリオグループ株式会社社内製、商品名:O.D.O)をMCT2とした。
〔米油〕:トリアシルグリセロールを構成する脂肪酸が、パルミチン酸(炭素数16)、オレイン酸(炭素数18)、リノール酸(炭素数18)及びその他であり、トリアシルグリセロールを構成する脂肪酸の割合(質量比)がパルミチン酸:オレイン酸:リノール酸:その他=約17:42:36:5である米油(日清オイリオグループ株式会社社内製、商品名:日清おいしい米油)を米油として用いた。
〔キャノーラ油〕:トリアシルグリセロールを構成する脂肪酸が、パルミチン酸(炭素数16)、オレイン酸(炭素数18)、リノール酸(炭素数18)及びその他であり、トリアシルグリセロールを構成する脂肪酸の割合(質量比)がパルミチン酸:オレイン酸:リノール酸:その他=約4:61:20:15であるキャノーラ油(日清オイリオグループ株式会社社内製、商品名:日清キャノーラ油)をキャノーラ油として用いた。
試験管内に上記MCT1又はMCT2を、下記の無調整豆乳に対して0質量%、5質量%、10質量%、15質量%、20質量%となるように分注した。そして、市販の無調整豆乳(紀文おいしい無調整豆乳:キッコーマン飲料株式会社製)を試験管内に50mlとなるように分注した。この溶液を良く撹拌混合して、乳化された状態の試験用豆乳を製造した。
市販の無調整豆乳(紀文おいしい無調整豆乳:キッコーマン飲料株式会社製)を試験管に50mlずつ分注した。そして、この試験管内に上記米油又はキャノーラ油を、上記無調整豆乳に対して0質量%、5質量%、10質量%、15質量%、20質量%となるように添加し、この溶液を良く撹拌混合して、乳化された状態の試験用豆乳を製造した。
上記で得られた豆乳について、10名のパネラーによる官能評価を行った。評価は、評点の多い方が良好であることを示す。なお、評点は、パネラー10名の平均値を示す。
豆臭、青臭さ、渋味、喉への刺激性、油性感の評点は3点法で行った。
3点:全く感じない
2点:やや感じる
1点:はっきり感じる。
総合評価の評点は5点法で行った。
5点:風味が良くておいしい。
4点:風味の良さをやや欠くがおいしく飲める
3点:風味の良さを欠くが商品としては適する
2点:不快な風味が生じ商品として適さない
1点:不快な風味が強く飲用できない
Claims (14)
- 構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールを有効成分として含有することを特徴とする、豆乳用風味改良剤。
- 前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数6~12の中鎖脂肪酸のみから構成されている、請求項1に記載の豆乳用風味改良剤。
- 前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数8及び/又は10の中鎖脂肪酸のみから構成されている、請求項1又は2に記載の豆乳用風味改良剤。
- 豆乳と、請求項1~3のいずれか1項に記載の豆乳用風味改良剤とを含有することを特徴とする、改良豆乳。
- 前記豆乳用風味改良剤中に含有する前記中鎖脂肪酸を有するトリアシルグリセロールの含有量が、前記豆乳の質量に対して5~15質量%である、請求項4に記載の改良豆乳。
- 請求項4又は5に記載の改良豆乳を含む飲食品。
- 豆乳と、構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールとを、前記中鎖脂肪酸を有するトリアシルグリセロールの含有量が前記豆乳の質量に対して5~15質量%となるように混合する工程を含む、改良豆乳の製造方法。
- 前記混合工程で得られた混合物を乳化する工程をさらに含む、請求項7に記載の改良豆乳の製造方法。
- 前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数6~12の中鎖脂肪酸のみから構成されている、請求項7又は8に記載の改良豆乳の製造方法。
- 前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数8及び/又は10の中鎖脂肪酸のみから構成されている、請求項7~9のいずれか1項に記載の改良豆乳の製造方法。
- 請求項7~10のいずれか1項に記載の製造方法によって改良豆乳を得る工程と、前記改良豆乳を飲食品原料に混合する工程とを含む、改良豆乳を含む飲食品の製造方法。
- 豆乳と、構成脂肪酸として炭素数6~12の中鎖脂肪酸を有するトリアシルグリセロールとを、前記中鎖脂肪酸を有するトリアシルグリセロールの含有量が前記豆乳の質量に対して5~15質量%となるように混合する工程を含む、豆乳の風味改良法。
- 前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数6~12の中鎖脂肪酸のみから構成されている、請求項12に記載の豆乳の風味改良法。
- 前記中鎖脂肪酸を有するトリアシルグリセロールの構成脂肪酸が、炭素数8及び/又は10の中鎖脂肪酸のみから構成されている、請求項12又は13に記載の豆乳の風味改良法。
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JPWO2015072570A1 (ja) | 2017-03-16 |
CN105722399A (zh) | 2016-06-29 |
US9833007B2 (en) | 2017-12-05 |
US20160249632A1 (en) | 2016-09-01 |
CN105722399B (zh) | 2020-12-15 |
JP5764270B1 (ja) | 2015-08-19 |
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