WO2023182110A1 - Method for inhibiting precipitation of soymilk - Google Patents
Method for inhibiting precipitation of soymilk Download PDFInfo
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- WO2023182110A1 WO2023182110A1 PCT/JP2023/010146 JP2023010146W WO2023182110A1 WO 2023182110 A1 WO2023182110 A1 WO 2023182110A1 JP 2023010146 W JP2023010146 W JP 2023010146W WO 2023182110 A1 WO2023182110 A1 WO 2023182110A1
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- WO
- WIPO (PCT)
- Prior art keywords
- soymilk
- lipoxygenase
- variety
- soybeans
- soybean
- Prior art date
Links
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 67
- 238000001556 precipitation Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 28
- 230000002401 inhibitory effect Effects 0.000 title abstract 2
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 76
- 244000068988 Glycine max Species 0.000 claims abstract description 76
- 108090000128 Lipoxygenases Proteins 0.000 claims abstract description 55
- 102000003820 Lipoxygenases Human genes 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000002950 deficient Effects 0.000 claims description 33
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 description 25
- 238000004062 sedimentation Methods 0.000 description 10
- 239000007787 solid Substances 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 239000002244 precipitate Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019645 odor Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CDDWAYFUFNQLRZ-KJVHGCRFSA-N (3beta,21beta,22beta)-olean-12-ene-3,21,22,24-tetrol Chemical compound C([C@@]12C)C[C@H](O)[C@](C)(CO)[C@@H]1CC[C@]1(C)[C@@H]2CC=C2[C@@H]3CC(C)(C)[C@@H](O)[C@@H](O)[C@]3(C)CC[C@]21C CDDWAYFUFNQLRZ-KJVHGCRFSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000012217 deletion Methods 0.000 description 2
- 230000037430 deletion Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- CDDWAYFUFNQLRZ-UHFFFAOYSA-N soyasapogenol A Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)C(O)C(O)C3(C)CCC21C CDDWAYFUFNQLRZ-UHFFFAOYSA-N 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 101000983835 Oryza sativa subsp. japonica Linoleate 9S-lipoxygenase 2 Proteins 0.000 description 1
- 241000047875 Pica hudsonia Species 0.000 description 1
- 102000002067 Protein Subunits Human genes 0.000 description 1
- 108010001267 Protein Subunits Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010191 image analysis Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 108010040890 lipoxygenase L-1 Proteins 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000002415 sodium dodecyl sulfate polyacrylamide gel electrophoresis Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- -1 sugar Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
-
- 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
Definitions
- the present invention relates to a method for suppressing precipitation of soymilk.
- Soy milk which is produced by processing soybeans, is known as a health food because it is low in calories and low in cholesterol, and is rich in nutritional components derived from soybeans.
- Foods made from processed soymilk such as fermented soymilk products made by fermenting soymilk with lactic acid bacteria, are also known.
- Patent Documents 1-3 methods for suppressing grassy taste (unpleasant odor)
- Patent Document 4 methods for reducing fat
- soybean processed food (soy milk, tofu, etc.) with suppressed unpleasant odors that is based on soybeans that are completely deficient in lipoxygenase and in which group A acetylsaponin or soyasapogenol A is deficient.
- Patent Document 5 a soybean processed food (soy milk, tofu, etc.) with suppressed unpleasant odors that is based on soybeans that are completely deficient in lipoxygenase and in which group A acetylsaponin or soyasapogenol A is deficient.
- precipitation may occur during storage of the produced soymilk. If precipitation occurs in soymilk, the quality (flavor, appearance, etc.) of soymilk and soymilk processed foods may become unstable, so a method for suppressing this precipitation is desired.
- the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a novel method that can suppress precipitation of soymilk.
- the method includes obtaining soybean milk using as a raw material soybeans in which at least one type of lipoxygenase is deleted.
- the method for suppressing precipitation of soymilk according to [1] above wherein the raw soybean is completely deficient in lipoxygenase.
- precipitation of soymilk of the present invention According to the method for suppressing precipitation of soymilk of the present invention, precipitation of soymilk can be reliably suppressed.
- “soy milk” refers to a milky beverage obtained by eluting proteins and other components from soybeans with hot water or the like and removing fibers. Furthermore, “soy milk” includes, for example, soy milk, unadjusted soy milk, prepared soy milk, and soy milk drinks.
- the method for suppressing precipitation of soymilk of the present invention includes obtaining soymilk using soybeans lacking at least one kind of lipoxygenase (hereinafter, sometimes referred to as "lipoxygenase-deficient soybeans") as a raw material. include.
- lipoxygenase-deficient soybeans soybeans lacking at least one kind of lipoxygenase
- soybeans that do not contain lipoxygenase and those that do not substantially contain it (contain it in a very small amount).
- the lipoxygenase-deficient soybean is not specifically limited, but examples of the varieties include Ichihime, Elster, Suzu Sayaka, Kinu Sayaka, Kuro Sayaka, Kogane Sayaka, and Sumisaya.
- one or more of the above-mentioned varieties may be used as the raw material soybean, depending on the characteristics of the soymilk to be produced, or other varieties may be used.
- Soybean varieties can be used in appropriate combinations.
- the amount of lipoxygenase-deficient soybeans is preferably 50% by mass or more, more preferably 60% by mass or more, based on the total amount of soybeans. It is preferably at least 70% by mass, more preferably at least 80% by mass.
- the soybean used as the raw material is completely deficient in lipoxygenase (soybean completely deficient in lipoxygenase is used as the raw material). This more reliably suppresses precipitation of soymilk immediately after production and over a long storage period, making it possible to stabilize the quality.
- Patent Document 5 also mentions that Group A acetylsaponin or soyasapogenol A is deleted from the viewpoint of suppressing unpleasant odors. From this point of view, deletion of these components is not necessarily essential.
- the production method for obtaining soymilk using lipoxygenase-deficient soybeans as a raw material is not particularly limited, and can be carried out by conventionally known methods.
- Raw soybeans (lipoxygenase-deficient soybeans) are soaked in water overnight, and after adding water, they are ground or crushed to obtain "raw gourd".
- the raw soybean is not particularly limited as long as it is a raw material that can produce soymilk, such as whole soybeans, dehulled soybeans, dehulled and hypocotyl soybeans, and defatted soybeans.
- This raw soybean paste is heated to, for example, 80°C to 120°C to obtain "simmered soybean paste".
- enzymes can be deactivated at high temperatures by focusing on the ability to quickly deactivate endogenous enzymes and the like that lead to the generation of unpleasant odors. It is also possible to obtain soymilk from which the okara component has been removed by solid-liquid separation of raw soybean curd.
- soybean milk can be obtained by performing solid-liquid separation (commonly referred to as "squeezing") of the boiled soybean paste using a centrifuge or the like to remove okara.
- the ratio of lipoxygenase in the protein contained in soymilk immediately after production is preferably 0 to 1% (1% or less), and 0 to 0.5% (0.5%). % or less) is more preferable.
- the method for suppressing precipitation of soymilk of the present invention includes the step of adjusting the ratio of lipoxygenase in the protein contained in soymilk immediately after production (within 3 days after production) to 0 to 1% (1% or less). be able to.
- the "ratio of lipoxygenase in the protein contained in soymilk” is the total ratio of each lipoxygenase in the protein when two or more types of lipoxygenase are contained.
- the ratio of lipoxygenase in the protein contained in soymilk immediately after production is reduced from 0 to 1% (less than 1%). ), preferably 0 to 0.5% (0.5% or less). This suppresses sedimentation of soymilk immediately after production and over a long storage period, making it possible to stabilize the quality.
- seasonings, flavor raw materials, and additives used in general soy milk beverages may be added.
- seasonings, flavor raw materials, and additives include sugars such as sugar, salt, fats and oils, fruit juices, calcium lactate, thickeners such as carrageenan, fragrances, colorants, fats and oils, preservatives, antioxidants, emulsifiers,
- examples include spices, various extracts and pastes, proteins and their decomposition products, organic acids, organic acids, starches, stabilizers, and the like.
- soymilk when producing soymilk, various conventionally known methods can be appropriately adopted depending on the desired characteristics of soymilk.
- the method for suppressing precipitation of soybean milk of the present invention is not limited to the above embodiments.
- Example 1 Measurement of sedimentation amount of soy milk 1 (1) Samples of unadjusted soymilk obtained by a general production method using the following soybean varieties and stored at 20° C. for 180 days were used.
- Example 2 Measurement of sedimentation amount of soy milk 2 (1) Using the following soybean varieties, samples of unadjusted soymilk obtained by a general production method were used immediately after production (within 3 days after production).
- Cream Solids floating on the liquid surface were collected using a filter cloth (180 mesh).
- Precipitation As in Examples 1 and 2, the precipitate attached to the bottom of the pack was collected. Intermediate layer: The liquid layer from which the cream and precipitate were removed was collected. (3) The protein subunits contained in each sample were separated by electrophoresis (SDS-PAGE), and each subunit was identified based on its molecular weight through image analysis using a densitometer (CS Analyzer). Furthermore, the signal intensity was analyzed and the composition ratio of lipoxygenase contained in the protein was calculated. (4) The results are shown in Table 3 and FIG.
- the ratio of lipoxygenase in the protein is low in the intermediate layer/cream immediately after production and after long-term storage (180 days), and the ratio of lipoxygenase in the precipitate increases.
- the ratio of lipoxygenase in the precipitate increases.
- the proportion of lipoxygenase in the precipitate after long-term storage (180 days) is low. From this, it was inferred that lipoxygenase easily associates with itself and other proteins, which may be a contributing factor to the formation of precipitates in soymilk. Therefore, it was confirmed that the amount of precipitation is suppressed by obtaining soymilk using lipoxygenase-deficient soybeans.
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- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
This method for inhibiting the precipitation of soymilk comprises obtaining soymilk by using, as a raw material, soybean from which at least one kind of lipoxygenase is deleted.
Description
本発明は、豆乳の沈殿抑制方法に関する。
The present invention relates to a method for suppressing precipitation of soymilk.
大豆を加工して製造される豆乳は、低カロリー、低コレステロールであることに加え、大豆に由来する栄養成分を豊富に含んでおり、健康食品として知られている。また、豆乳を加工した食品、例えば、豆乳を乳酸菌で発酵させた豆乳発酵物等が知られている。
Soy milk, which is produced by processing soybeans, is known as a health food because it is low in calories and low in cholesterol, and is rich in nutritional components derived from soybeans. Foods made from processed soymilk, such as fermented soymilk products made by fermenting soymilk with lactic acid bacteria, are also known.
さらに、従来より、豆乳の製造方法として、青臭味（不快臭）を抑制する方法（例えば、特許文献１－３）や、脂肪を低減する方法（特許文献４）などの様々な提案がなされている。
Furthermore, various proposals have been made as methods for producing soymilk, such as methods for suppressing grassy taste (unpleasant odor) (for example, Patent Documents 1-3) and methods for reducing fat (Patent Document 4). ing.
また、本出願人も、不快臭が抑制された大豆加工食品（豆乳や豆腐など）として、リポキシゲナーゼが全て欠失し、かつグループＡアセチルサポニンあるいはソヤサポゲノールＡが欠失した大豆を主成分とするものについて提案している（特許文献５）。
In addition, the present applicant has also developed a soybean processed food (soy milk, tofu, etc.) with suppressed unpleasant odors that is based on soybeans that are completely deficient in lipoxygenase and in which group A acetylsaponin or soyasapogenol A is deficient. (Patent Document 5).
しかしながら、従来の豆乳の製造方法においては、製造された豆乳の保存中に沈殿が生じる場合があった。豆乳に沈殿が生じると、豆乳や豆乳加工食品の品質（風味、外観など）が不安定になる虞があるため、この沈殿を抑制する方法が望まれている。
However, in conventional soymilk production methods, precipitation may occur during storage of the produced soymilk. If precipitation occurs in soymilk, the quality (flavor, appearance, etc.) of soymilk and soymilk processed foods may become unstable, so a method for suppressing this precipitation is desired.
本発明は、以上のような事情に鑑みてなされたものであり、豆乳の沈殿を抑制することができる新規な方法を提供することを課題としている。
The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a novel method that can suppress precipitation of soymilk.
上記の課題を解決するため、以下の豆乳の沈殿抑制方法が提供される。
［１］リポキシゲナーゼのうちの少なくとも１種が欠失した大豆を原料として使用して豆乳を得ることを含むことを特徴としている。
［２］原料の大豆は、リポキシゲナーゼが全て欠失している、前記［１］の豆乳の沈殿抑制方法。
［３］豆乳に含まれるたんぱく質中に占めるリポキシゲナーゼの比率が０～１％である前記［１］または［２］の豆乳の沈殿抑制方法。 In order to solve the above problems, the following method for suppressing precipitation of soymilk is provided.
[1] The method is characterized in that it includes obtaining soybean milk using as a raw material soybeans in which at least one type of lipoxygenase is deleted.
[2] The method for suppressing precipitation of soymilk according to [1] above, wherein the raw soybean is completely deficient in lipoxygenase.
[3] The method for suppressing precipitation of soymilk according to [1] or [2] above, wherein the ratio of lipoxygenase in the protein contained in soymilk is 0 to 1%.
［１］リポキシゲナーゼのうちの少なくとも１種が欠失した大豆を原料として使用して豆乳を得ることを含むことを特徴としている。
［２］原料の大豆は、リポキシゲナーゼが全て欠失している、前記［１］の豆乳の沈殿抑制方法。
［３］豆乳に含まれるたんぱく質中に占めるリポキシゲナーゼの比率が０～１％である前記［１］または［２］の豆乳の沈殿抑制方法。 In order to solve the above problems, the following method for suppressing precipitation of soymilk is provided.
[1] The method is characterized in that it includes obtaining soybean milk using as a raw material soybeans in which at least one type of lipoxygenase is deleted.
[2] The method for suppressing precipitation of soymilk according to [1] above, wherein the raw soybean is completely deficient in lipoxygenase.
[3] The method for suppressing precipitation of soymilk according to [1] or [2] above, wherein the ratio of lipoxygenase in the protein contained in soymilk is 0 to 1%.
本発明の豆乳の沈殿抑制方法によれば、豆乳の沈殿を確実に抑制することができる。
According to the method for suppressing precipitation of soymilk of the present invention, precipitation of soymilk can be reliably suppressed.
本発明において、「豆乳」とは、大豆から熱水等によりたんぱく質その他の成分を溶出させ、繊維質を除去して得られる乳状の飲料を意味する。また、「豆乳」には、例えば、豆乳、無調整豆乳、調製豆乳、豆乳飲料などが含まれる。
In the present invention, "soy milk" refers to a milky beverage obtained by eluting proteins and other components from soybeans with hot water or the like and removing fibers. Furthermore, "soy milk" includes, for example, soy milk, unadjusted soy milk, prepared soy milk, and soy milk drinks.
以下、本発明の豆乳の沈殿抑制方法の一実施形態について説明する。
Hereinafter, one embodiment of the method for suppressing precipitation of soymilk of the present invention will be described.
本発明の豆乳の沈殿抑制方法は、リポキシゲナーゼのうちの少なくとも１種が欠失した大豆（以下、「リポキシゲナーゼ欠失大豆」と記載する場合がある）を原料として使用して豆乳を得ること、を含む。これにより、製造直後（例えば製造後３日以内）から長期の保存期間に亘って豆乳の沈殿が抑制される。このため、品質（風味や外観など）を安定させることができる。
The method for suppressing precipitation of soymilk of the present invention includes obtaining soymilk using soybeans lacking at least one kind of lipoxygenase (hereinafter, sometimes referred to as "lipoxygenase-deficient soybeans") as a raw material. include. This suppresses precipitation of soymilk from immediately after production (for example, within 3 days after production) over a long storage period. Therefore, quality (flavor, appearance, etc.) can be stabilized.
従来より、大豆種子中には３種類のリポキシゲナーゼ（Ｌ－１～Ｌ－３）が存在することが知られている。さらに、リポキシゲナーゼＬ－１、Ｌ－２およびＬ－３の全てを欠失するリポキシゲナーゼ完全欠失大豆や、リポキシゲナーゼＬ－１、Ｌ－２およびＬ－３のうちいくつかを欠失するリポキシゲナーゼ部分欠失大豆が知られている（例えば、非特許文献１および２、特許文献６を参照）。本発明の豆乳の沈殿抑制方法では、これらのうちの１種または２種以上を使用することができる。
It has been known that three types of lipoxygenases (L-1 to L-3) exist in soybean seeds. Furthermore, lipoxygenase completely deficient soybeans that lack all of lipoxygenases L-1, L-2, and L-3, and lipoxygenase partially deficient soybeans that lack some of lipoxygenases L-1, L-2, and L-3, Lost soybeans are known (for example, see Non-Patent Documents 1 and 2 and Patent Document 6). In the method for suppressing precipitation of soybean milk of the present invention, one or more of these can be used.
また、本発明における「リポキシゲナーゼ欠失大豆」には、大豆中にリポキシゲナーゼを含有しないもの、および、実質的に含有しないもの（ごく微量に含有するもの）が含まれる。
Furthermore, the "lipoxygenase-deficient soybeans" in the present invention include soybeans that do not contain lipoxygenase and those that do not substantially contain it (contain it in a very small amount).
リポキシゲナーゼ欠失大豆は、具体的に限定されないが、品種の例としては、いちひめ、エルスター、すずさやか、きぬさやか、くろさやか、こがねさやか、すみさやかなどを例示することができる。
The lipoxygenase-deficient soybean is not specifically limited, but examples of the varieties include Ichihime, Elster, Suzu Sayaka, Kinu Sayaka, Kuro Sayaka, Kogane Sayaka, and Sumisaya.
本発明の豆乳の沈殿抑制方法においては、製造される豆乳の特性などに応じて、原料大豆として、上記品種のうちの１種または２種以上を使用することができ、また、これ以外の他の品種の大豆（リポキシゲナーゼが欠失していない大豆）を適宜組み合わせて使用することができる。例えば、リポキシゲナーゼ欠失大豆と、その他の大豆とを組み合わせて使用する場合は、リポキシゲナーゼ欠失大豆の配合量は、大豆全量に対して、例えば、５０質量％以上が好ましく、６０質量％以上がより好ましく、７０質量％以上がさらに好ましく、８０質量％以上が特に好ましい。
In the method for suppressing precipitation of soymilk of the present invention, one or more of the above-mentioned varieties may be used as the raw material soybean, depending on the characteristics of the soymilk to be produced, or other varieties may be used. Soybean varieties (soybeans without lipoxygenase deletion) can be used in appropriate combinations. For example, when using lipoxygenase-deficient soybeans in combination with other soybeans, the amount of lipoxygenase-deficient soybeans is preferably 50% by mass or more, more preferably 60% by mass or more, based on the total amount of soybeans. It is preferably at least 70% by mass, more preferably at least 80% by mass.
また、本発明の豆乳の沈殿抑制方法においては、原料の大豆は、リポキシゲナーゼが全て欠失していること（原料としてリポキシゲナーゼ完全欠失大豆を使用すること）が好ましい。これにより、より確実に、製造直後から長期の保存期間に亘って豆乳の沈殿が抑制されるため、品質を安定させることができる。
Furthermore, in the method for suppressing precipitation of soymilk of the present invention, it is preferable that the soybean used as the raw material is completely deficient in lipoxygenase (soybean completely deficient in lipoxygenase is used as the raw material). This more reliably suppresses precipitation of soymilk immediately after production and over a long storage period, making it possible to stabilize the quality.
なお、特許文献５では、不快臭の抑制の観点から、グループＡアセチルサポニンあるいはソヤサポゲノールＡが欠失していることにも言及されているが、本発明の豆乳の沈殿抑制方法においては、沈殿抑制の観点から、これらの成分の欠失については必ずしも必須ではない。
Note that Patent Document 5 also mentions that Group A acetylsaponin or soyasapogenol A is deleted from the viewpoint of suppressing unpleasant odors. From this point of view, deletion of these components is not necessarily essential.
リポキシゲナーゼ欠失大豆を原料として使用して豆乳を得るための製造方法は、特に限定されず、従来公知の方法によって行うことができる。
The production method for obtaining soymilk using lipoxygenase-deficient soybeans as a raw material is not particularly limited, and can be carried out by conventionally known methods.
豆乳の典型的な製造方法としては、以下のような方法が例示される。
The following methods are exemplified as typical methods for producing soymilk.
原料大豆（リポキシゲナーゼ欠失大豆）を一晩水に浸漬し、加水後に磨砕又は破砕して「生呉」を得る。原料大豆は、全粒大豆、脱皮大豆、脱皮脱胚軸大豆、脱脂大豆などの豆乳を作れる原料であれば特に制限はない。
Raw soybeans (lipoxygenase-deficient soybeans) are soaked in water overnight, and after adding water, they are ground or crushed to obtain "raw gourd". The raw soybean is not particularly limited as long as it is a raw material that can produce soymilk, such as whole soybeans, dehulled soybeans, dehulled and hypocotyl soybeans, and defatted soybeans.
この生呉を、例えば８０℃～１２０℃に加熱して「煮呉」を得る。一般的には、不快臭発生につながる内在性酵素等を速やかに失活させる点に着目して、高温で酵素を失活させることができる。なお、生呉をそのまま固液分離しておから成分を除去した豆乳を得ることもできる。
This raw soybean paste is heated to, for example, 80°C to 120°C to obtain "simmered soybean paste". In general, enzymes can be deactivated at high temperatures by focusing on the ability to quickly deactivate endogenous enzymes and the like that lead to the generation of unpleasant odors. It is also possible to obtain soymilk from which the okara component has been removed by solid-liquid separation of raw soybean curd.
さらに、煮呉を遠心分離機などにより、固液分離（一般的に「絞り」という）しておからを取り除き、豆乳を得ることができる。
Furthermore, soybean milk can be obtained by performing solid-liquid separation (commonly referred to as "squeezing") of the boiled soybean paste using a centrifuge or the like to remove okara.
例えば、製造直後（製造後３日以内）の豆乳に含まれるたんぱく質中に占めるリポキシゲナーゼの比率は、０～１％(１％以下)であることが好ましく、０～０．５％(０．５％以下)であることがより好ましい。換言すると、本発明の豆乳の沈殿抑制方法では、製造直後（製造後３日以内）の豆乳に含まれるたんぱく質中に占めるリポキシゲナーゼの比率を０～１％(１％以下)に調製する工程を含むことができる。ここで、「豆乳に含まれるたんぱく質中に占めるリポキシゲナーゼの比率」とは、２種以上のリポキシゲナーゼを含む場合は、たんぱく質中に占める各リポキシゲナーゼの合計の比率である。リポキシゲナーゼ欠失大豆として知られている品種の大豆を原料として使用することで、製造直後（製造後３日以内）の豆乳に含まれるたんぱく質中に占めるリポキシゲナーゼの比率を０～１％(１％以下)、好ましくは０～０．５％(０．５％以下)に調製することができる。これによって、製造直後から長期の保存期間に亘って豆乳の沈殿が抑制されるため、品質を安定させることができる。
For example, the ratio of lipoxygenase in the protein contained in soymilk immediately after production (within 3 days after production) is preferably 0 to 1% (1% or less), and 0 to 0.5% (0.5%). % or less) is more preferable. In other words, the method for suppressing precipitation of soymilk of the present invention includes the step of adjusting the ratio of lipoxygenase in the protein contained in soymilk immediately after production (within 3 days after production) to 0 to 1% (1% or less). be able to. Here, the "ratio of lipoxygenase in the protein contained in soymilk" is the total ratio of each lipoxygenase in the protein when two or more types of lipoxygenase are contained. By using a variety of soybeans known as lipoxygenase-deficient soybeans as raw materials, the ratio of lipoxygenase in the protein contained in soymilk immediately after production (within 3 days after production) is reduced from 0 to 1% (less than 1%). ), preferably 0 to 0.5% (0.5% or less). This suppresses sedimentation of soymilk immediately after production and over a long storage period, making it possible to stabilize the quality.
最終製品が無調整豆乳以外の豆乳である場合、一般的な豆乳飲料に使用される各種の調味料、風味原料および添加剤を添加してもよい。例えば、調味料、風味原料および添加剤の例として、砂糖などの糖類、食塩、油脂、果汁、乳酸カルシウム、カラギナンなどの糊料、香料、着色料、油脂、保存料、酸化防止剤、乳化剤、香辛料、各種エキス・ペースト類、たんぱく質及びその分解物、有機酸、有機酸類、デンプン、安定剤等が挙げられる。
When the final product is soy milk other than unadjusted soy milk, various seasonings, flavor materials, and additives used in general soy milk beverages may be added. For example, seasonings, flavor raw materials, and additives include sugars such as sugar, salt, fats and oils, fruit juices, calcium lactate, thickeners such as carrageenan, fragrances, colorants, fats and oils, preservatives, antioxidants, emulsifiers, Examples include spices, various extracts and pastes, proteins and their decomposition products, organic acids, organic acids, starches, stabilizers, and the like.
その他、豆乳の製造に際しては、所望の豆乳の特性に応じて、従来公知の各種の手法を適宜採用することができる。
In addition, when producing soymilk, various conventionally known methods can be appropriately adopted depending on the desired characteristics of soymilk.
本発明の豆乳の沈殿抑制方法は、上記の実施形態に限定されるものではない。
The method for suppressing precipitation of soybean milk of the present invention is not limited to the above embodiments.
以下、本発明について、実施例とともに説明するが、本発明の豆乳の沈殿抑制方法は、以下の実施例に何ら限定されるものではない。
＜実施例１＞豆乳の沈殿量の測定１
（１）以下の大豆品種を使用し、一般的な製造方法で得た無調整豆乳について、２０℃条件にて１８０日保管したサンプルを使用した。
The present invention will be described below with reference to Examples, but the method for suppressing precipitation of soybean milk of the present invention is not limited to the following Examples.
<Example 1> Measurement of sedimentation amount of soy milk 1
(1) Samples of unadjusted soymilk obtained by a general production method using the following soybean varieties and stored at 20° C. for 180 days were used.
・リポキシゲナーゼ非欠失大豆(通常品種)：品種Ａ、品種Ｂ
・リポキシゲナーゼ欠失大豆(リポ欠品種)：品種Ｃ、品種Ｄ、品種Ｅ
なお、品種Ｃ・品種Ｄ・品種Ｅは、リポキシゲナーゼＬ－１、Ｌ－２およびＬ－３の全てを欠失するリポキシゲナーゼ完全欠失大豆である。
（２）パックを切り開いて内液を捨て、パック底面に付着した沈殿物の重量を測定し、大豆固形あたり沈殿率の算出を行い品種ごとに比較した。なお、大豆固形あたり沈殿率は、製品全体の大豆固形量に占める沈殿物重量の割合として算出した（大豆固形量＝製品の内容量×製造時の固形分(％)）。
（３）結果を表１および図１に示す。 ・Lipoxygenase non-deficient soybeans (regular varieties): Variety A, Variety B
・Lipoxygenase-deficient soybeans (Lipo-deficient varieties): Variety C, Variety D, Variety E
In addition, variety C, variety D, and variety E are lipoxygenase completely deleted soybeans that lack all of lipoxygenase L-1, L-2, and L-3.
(2) The pack was cut open, the internal liquid was discarded, the weight of the sediment attached to the bottom of the pack was measured, and the sedimentation rate per solid soybean was calculated and compared for each variety. The sedimentation rate per solid soybean was calculated as the ratio of the weight of sediment to the solid amount of soybeans in the entire product (solid amount of soybean = content of product x solid content at the time of manufacture (%)).
(3) The results are shown in Table 1 and FIG. 1.
・リポキシゲナーゼ欠失大豆(リポ欠品種)：品種Ｃ、品種Ｄ、品種Ｅ
なお、品種Ｃ・品種Ｄ・品種Ｅは、リポキシゲナーゼＬ－１、Ｌ－２およびＬ－３の全てを欠失するリポキシゲナーゼ完全欠失大豆である。
（２）パックを切り開いて内液を捨て、パック底面に付着した沈殿物の重量を測定し、大豆固形あたり沈殿率の算出を行い品種ごとに比較した。なお、大豆固形あたり沈殿率は、製品全体の大豆固形量に占める沈殿物重量の割合として算出した（大豆固形量＝製品の内容量×製造時の固形分(％)）。
（３）結果を表１および図１に示す。 ・Lipoxygenase non-deficient soybeans (regular varieties): Variety A, Variety B
・Lipoxygenase-deficient soybeans (Lipo-deficient varieties): Variety C, Variety D, Variety E
In addition, variety C, variety D, and variety E are lipoxygenase completely deleted soybeans that lack all of lipoxygenase L-1, L-2, and L-3.
(2) The pack was cut open, the internal liquid was discarded, the weight of the sediment attached to the bottom of the pack was measured, and the sedimentation rate per solid soybean was calculated and compared for each variety. The sedimentation rate per solid soybean was calculated as the ratio of the weight of sediment to the solid amount of soybeans in the entire product (solid amount of soybean = content of product x solid content at the time of manufacture (%)).
(3) The results are shown in Table 1 and FIG. 1.
２０℃で１８０日保管時の豆乳の沈殿率は、リポキシゲナーゼ欠失大豆である3品種(品種Ｃ・品種Ｄ・品種Ｅ)を使用した場合、通常品種(品種Ａ・品種Ｂ)の半分以下となり、リポキシゲナーゼ欠失大豆において、沈殿率が低くなることが確認された。この結果から、リポキシゲナーゼ欠失大豆を原料として使用することで、豆乳の長期保管時の沈殿率が減少することが確認された。
When three lipoxygenase-deficient soybean varieties (variety C, variety D, and variety E) are used, the sedimentation rate of soymilk when stored at 20°C for 180 days is less than half that of normal varieties (variety A, variety B). It was confirmed that the precipitation rate was lower in lipoxygenase-deficient soybeans. These results confirmed that the use of lipoxygenase-deficient soybeans as a raw material reduces the sedimentation rate of soymilk during long-term storage.
＜実施例２＞豆乳の沈殿量の測定２
（１）以下の大豆品種を使用し、一般的な製造方法で得た無調整豆乳について、製造直後(製造後３日以内)のサンプルを使用した。 <Example 2> Measurement of sedimentation amount of soy milk 2
(1) Using the following soybean varieties, samples of unadjusted soymilk obtained by a general production method were used immediately after production (within 3 days after production).
（１）以下の大豆品種を使用し、一般的な製造方法で得た無調整豆乳について、製造直後(製造後３日以内)のサンプルを使用した。 <Example 2> Measurement of sedimentation amount of soy milk 2
(1) Using the following soybean varieties, samples of unadjusted soymilk obtained by a general production method were used immediately after production (within 3 days after production).
・リポキシゲナーゼ非欠失大豆(通常品種)：品種Ａ、品種Ｂ
・リポキシゲナーゼ欠失大豆(リポ欠品種)：品種Ｃ、品種Ｄ、品種Ｅ
（２）各サンプルについて、高速遠心機を用いて４３５０Ｇ×１５分の条件で遠心分離し、沈殿物の重量を測定した。固形あたり沈殿率は、実施例１と同様の方法で算出した。
（３）結果を表２および図２に示す。 ・Lipoxygenase non-deficient soybeans (regular varieties): Variety A, Variety B
・Lipoxygenase-deficient soybeans (Lipo-deficient varieties): Variety C, Variety D, Variety E
(2) Each sample was centrifuged using a high-speed centrifuge at 4350G x 15 minutes, and the weight of the precipitate was measured. The precipitation rate per solid was calculated in the same manner as in Example 1.
(3) The results are shown in Table 2 and FIG. 2.
・リポキシゲナーゼ欠失大豆(リポ欠品種)：品種Ｃ、品種Ｄ、品種Ｅ
（２）各サンプルについて、高速遠心機を用いて４３５０Ｇ×１５分の条件で遠心分離し、沈殿物の重量を測定した。固形あたり沈殿率は、実施例１と同様の方法で算出した。
（３）結果を表２および図２に示す。 ・Lipoxygenase non-deficient soybeans (regular varieties): Variety A, Variety B
・Lipoxygenase-deficient soybeans (Lipo-deficient varieties): Variety C, Variety D, Variety E
(2) Each sample was centrifuged using a high-speed centrifuge at 4350G x 15 minutes, and the weight of the precipitate was measured. The precipitation rate per solid was calculated in the same manner as in Example 1.
(3) The results are shown in Table 2 and FIG. 2.
製造直後(製造後３日以内)の沈殿率は、リポキシゲナーゼ欠失大豆である３品種(品種Ｃ・品種Ｄ・品種Ｅ)を使用した場合、通常品種(品種Ａ・品種Ｂ)の半分以下となり、リポキシゲナーゼ欠失大豆において、沈殿率が低くなることが確認された。
Immediately after production (within 3 days after production), when three lipoxygenase-deficient soybean varieties (variety C, variety D, and variety E) are used, the sedimentation rate is less than half that of normal varieties (variety A, variety B). It was confirmed that the precipitation rate was lower in lipoxygenase-deficient soybeans.
この結果から、リポキシゲナーゼ欠失大豆を原料として使用することで、豆乳の製造直後における沈殿率が減少することが確認された。
From this result, it was confirmed that by using lipoxygenase-deficient soybeans as a raw material, the precipitation rate of soybean milk immediately after production was reduced.
＜実施例３＞たんぱく質中のリポキシゲナーゼ比率の比較
（１）以下の大豆品種を使用した無調整豆乳について、製造後３日以内のサンプル及び２０℃条件にて１８０日保管したサンプルを使用した。
・リポキシゲナーゼ非欠失大豆(通常品種)：品種Ａ、品種Ｂ
・リポキシゲナーゼ欠失大豆(リポ欠品種)：品種Ｃ、品種Ｄ、品種Ｅ
（２）製造直後の無調整豆乳サンプル、２０℃, １８０日保管後のクリーム・中間層・沈殿のサンプルをそれぞれの品種について採取した。
クリーム：液面に浮遊している固形物を、濾過布(１８０メッシュ)を用いて回収した。
沈殿：実施例１、２と同様に、パック底面に付着した沈殿物を回収した。
中間層：クリーム・沈殿を取り除いた液層部分を回収した。
（３）各サンプルに含まれるたんぱく質のサブユニットを電気泳動(SDS-PAGE)により分離し、デンシトメーター(CS Analyzer)を用いた画像解析から、分子量に基づく各サブユニットの同定を行った。また、シグナル強度を解析し、たんぱく質中に含まれるリポキシゲナーゼの構成比率を算出した。
（４）結果を表３および図３に示す。 <Example 3> Comparison of lipoxygenase ratio in protein (1) Regarding unadjusted soymilk using the following soybean varieties, samples within 3 days after production and samples stored for 180 days at 20 ° C. were used.
・Lipoxygenase non-deficient soybeans (regular varieties): Variety A, Variety B
・Lipoxygenase-deficient soybeans (Lipo-deficient varieties): Variety C, Variety D, Variety E
(2) Samples of unadjusted soymilk immediately after production, and samples of cream, middle layer, and sediment after storage at 20°C for 180 days were collected for each variety.
Cream: Solids floating on the liquid surface were collected using a filter cloth (180 mesh).
Precipitation: As in Examples 1 and 2, the precipitate attached to the bottom of the pack was collected.
Intermediate layer: The liquid layer from which the cream and precipitate were removed was collected.
(3) The protein subunits contained in each sample were separated by electrophoresis (SDS-PAGE), and each subunit was identified based on its molecular weight through image analysis using a densitometer (CS Analyzer). Furthermore, the signal intensity was analyzed and the composition ratio of lipoxygenase contained in the protein was calculated.
(4) The results are shown in Table 3 and FIG.
（１）以下の大豆品種を使用した無調整豆乳について、製造後３日以内のサンプル及び２０℃条件にて１８０日保管したサンプルを使用した。
・リポキシゲナーゼ非欠失大豆(通常品種)：品種Ａ、品種Ｂ
・リポキシゲナーゼ欠失大豆(リポ欠品種)：品種Ｃ、品種Ｄ、品種Ｅ
（２）製造直後の無調整豆乳サンプル、２０℃, １８０日保管後のクリーム・中間層・沈殿のサンプルをそれぞれの品種について採取した。
クリーム：液面に浮遊している固形物を、濾過布(１８０メッシュ)を用いて回収した。
沈殿：実施例１、２と同様に、パック底面に付着した沈殿物を回収した。
中間層：クリーム・沈殿を取り除いた液層部分を回収した。
（３）各サンプルに含まれるたんぱく質のサブユニットを電気泳動(SDS-PAGE)により分離し、デンシトメーター(CS Analyzer)を用いた画像解析から、分子量に基づく各サブユニットの同定を行った。また、シグナル強度を解析し、たんぱく質中に含まれるリポキシゲナーゼの構成比率を算出した。
（４）結果を表３および図３に示す。 <Example 3> Comparison of lipoxygenase ratio in protein (1) Regarding unadjusted soymilk using the following soybean varieties, samples within 3 days after production and samples stored for 180 days at 20 ° C. were used.
・Lipoxygenase non-deficient soybeans (regular varieties): Variety A, Variety B
・Lipoxygenase-deficient soybeans (Lipo-deficient varieties): Variety C, Variety D, Variety E
(2) Samples of unadjusted soymilk immediately after production, and samples of cream, middle layer, and sediment after storage at 20°C for 180 days were collected for each variety.
Cream: Solids floating on the liquid surface were collected using a filter cloth (180 mesh).
Precipitation: As in Examples 1 and 2, the precipitate attached to the bottom of the pack was collected.
Intermediate layer: The liquid layer from which the cream and precipitate were removed was collected.
(3) The protein subunits contained in each sample were separated by electrophoresis (SDS-PAGE), and each subunit was identified based on its molecular weight through image analysis using a densitometer (CS Analyzer). Furthermore, the signal intensity was analyzed and the composition ratio of lipoxygenase contained in the protein was calculated.
(4) The results are shown in Table 3 and FIG.
品種によらず、製造直後および長期保管(１８０日)後の中間層・クリームにおいては、たんぱく質中に占めるリポキシゲナーゼの比率は低く、沈殿においてはリポキシゲナーゼの比率が増加している。また、リポキシゲナーゼ欠失大豆である３品種(品種Ｃ・品種Ｄ・品種Ｅ)を使用した場合、通常品種(品種Ａ・品種Ｂ)を使用した場合と比較して、製造直後(製造後３日以内)および長期保管（１８０日）後の沈殿におけるリポキシゲナーゼの比率は低い。このことから、リポキシゲナーゼが自身や他のたんぱく質と会合しやすく、豆乳の沈殿形成の一因となっている可能性が推察された。したがって、リポキシゲナーゼ欠失大豆を使用して豆乳を得ることで、沈殿量が抑制されることが確認された。
Regardless of the variety, the ratio of lipoxygenase in the protein is low in the intermediate layer/cream immediately after production and after long-term storage (180 days), and the ratio of lipoxygenase in the precipitate increases. In addition, when using the three lipoxygenase-deficient soybean varieties (variety C, variety D, and variety E), compared to the case where normal varieties (variety A and variety B) were used, it was found that The proportion of lipoxygenase in the precipitate after long-term storage (180 days) is low. From this, it was inferred that lipoxygenase easily associates with itself and other proteins, which may be a contributing factor to the formation of precipitates in soymilk. Therefore, it was confirmed that the amount of precipitation is suppressed by obtaining soymilk using lipoxygenase-deficient soybeans.
Regardless of the variety, the ratio of lipoxygenase in the protein is low in the intermediate layer/cream immediately after production and after long-term storage (180 days), and the ratio of lipoxygenase in the precipitate increases. In addition, when using the three lipoxygenase-deficient soybean varieties (variety C, variety D, and variety E), compared to the case where normal varieties (variety A and variety B) were used, it was found that The proportion of lipoxygenase in the precipitate after long-term storage (180 days) is low. From this, it was inferred that lipoxygenase easily associates with itself and other proteins, which may be a contributing factor to the formation of precipitates in soymilk. Therefore, it was confirmed that the amount of precipitation is suppressed by obtaining soymilk using lipoxygenase-deficient soybeans.
Claims (3)
- リポキシゲナーゼのうちの少なくとも１種が欠失した大豆を原料として使用して豆乳を得ることを含む、豆乳の沈殿抑制方法。 A method for suppressing precipitation of soymilk, which comprises obtaining soymilk using as a raw material soybeans lacking at least one kind of lipoxygenase.
- 原料の大豆は、リポキシゲナーゼが全て欠失している、請求項１の豆乳の沈殿抑制方法。 The method for suppressing precipitation of soymilk according to claim 1, wherein the raw soybean is completely deficient in lipoxygenase.
- 豆乳に含まれるたんぱく質中に占めるリポキシゲナーゼの比率が０～１％である、請求項１または２の豆乳の沈殿抑制方法。
The method for suppressing precipitation of soymilk according to claim 1 or 2, wherein the ratio of lipoxygenase in the protein contained in soymilk is 0 to 1%.
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| JPS61170359A (en) * | 1985-01-23 | 1986-08-01 | Taishi Shokuhin Kogyo Kk | Soybean milk and processed product of soybean milk having good flavor and taste |
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| JPS61170359A (en) * | 1985-01-23 | 1986-08-01 | Taishi Shokuhin Kogyo Kk | Soybean milk and processed product of soybean milk having good flavor and taste |
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