WO2023182110A1 - Procédé permettant d'empêcher la précipitation de lait de soja - Google Patents

Procédé permettant d'empêcher la précipitation de lait de soja Download PDF

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Publication number
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
Application number
PCT/JP2023/010146
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English (en)
Japanese (ja)
Inventor
寧々 佐藤
和紀 堀
Original Assignee
マルサンアイ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by マルサンアイ株式会社 filed Critical マルサンアイ株式会社
Publication of WO2023182110A1 publication Critical patent/WO2023182110A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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

Un procédé permettant d'empêcher la précipitation de lait de soja comprend l'obtention de lait de soja à l'aide, en tant que matière première, d'un germe de soja duquel au moins un type de lipoxygénase est supprimé.
PCT/JP2023/010146 2022-03-24 2023-03-15 Procédé permettant d'empêcher la précipitation de lait de soja WO2023182110A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022-048520 2022-03-24
JP2022048520 2022-03-24

Publications (1)

Publication Number Publication Date
WO2023182110A1 true WO2023182110A1 (fr) 2023-09-28

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Application Number Title Priority Date Filing Date
PCT/JP2023/010146 WO2023182110A1 (fr) 2022-03-24 2023-03-15 Procédé permettant d'empêcher la précipitation de lait de soja

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61170359A (ja) * 1985-01-23 1986-08-01 Taishi Shokuhin Kogyo Kk 風味及び食感の良好な豆乳及び豆乳加工製品
JPH05184293A (ja) * 1992-01-14 1993-07-27 Nisshin Oil Mills Ltd:The 豆乳の製造法
JP2003274885A (ja) * 2002-03-27 2003-09-30 National Agricultural Research Organization 大豆加工食品
WO2004043167A1 (fr) * 2002-10-30 2004-05-27 Safe-Tech International Kabushiki Kaisha Procede de production de poudre de soja et procede de production de lait de soja
JP2004290012A (ja) * 2003-03-25 2004-10-21 Otsuka Shokuhin Kk 大豆発酵食品およびその製造法
JP2008048686A (ja) * 2006-08-25 2008-03-06 Maruya:Kk 大豆加工食品

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61170359A (ja) * 1985-01-23 1986-08-01 Taishi Shokuhin Kogyo Kk 風味及び食感の良好な豆乳及び豆乳加工製品
JPH05184293A (ja) * 1992-01-14 1993-07-27 Nisshin Oil Mills Ltd:The 豆乳の製造法
JP2003274885A (ja) * 2002-03-27 2003-09-30 National Agricultural Research Organization 大豆加工食品
WO2004043167A1 (fr) * 2002-10-30 2004-05-27 Safe-Tech International Kabushiki Kaisha Procede de production de poudre de soja et procede de production de lait de soja
JP2004290012A (ja) * 2003-03-25 2004-10-21 Otsuka Shokuhin Kk 大豆発酵食品およびその製造法
JP2008048686A (ja) * 2006-08-25 2008-03-06 Maruya:Kk 大豆加工食品

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MIYAKAWA, HIDEO; TAGUCHI, MITSUO; INOUE, KAZUHIRO; SATO, IZUMI; SATO, KENSUKE; KYOYA, KAORU; KODAMA, TORU; SATO, YUKO; SASAKI, KAZ: "Characteristics of the Recommended Soybean Cultivar ''SUZUSAYAKA"", BULLETIN OF THE AKITA AGRICULTURAL EXPERIMENT STATION, JP, vol. 46, 30 November 2005 (2005-11-30), JP, pages 41 - 58, XP009549667 *

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