JPH028688B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing non-astringent drinking soymilk. Soybean milk obtained by extracting soybeans with water or hot water has long attracted attention as an alkaline food containing high-quality protein and oil, and its consumption is gradually increasing. However, due to its lack of flavor, soy milk has a strong image of being a health drink rather than a recreational drink, and it has never come close to the history of milk. In order to improve this drawback, many studies have been conducted on removing soy odor, bitterness, odor masking, etc. However, there is no improvement in astringency (hereinafter referred to as "astringent taste"), which is one of the drawbacks of soy milk. For example, a method of adsorbing and removing phenolic substances produced by the action of the enzyme glycosidase on soybean milk using an ion exchange resin, or a method of preventing the release of phenolic substances by the action of glycosidase originally contained in soybeans, Examples include a method of adding a glycosidase inhibitor. However, the former method requires complicated steps, and the latter method is not effective when the soybean material has already developed an astringent taste. Astringent taste can be detected in all commercially available soymilk, and is particularly noticeable in processed soymilk products such as ice cream. The term "astringent taste" as used in the present invention refers to a combination of astringency and harshness. Astringency refers to areas such as the lips, tongue surface, and the center of the upper jaw.
It feels like moss has grown on it, and a feeling of numbness persists. A typical example of this is persimmon tannin. In the case of soy milk, it has a tolerable astringency that lasts. Also, what is Egg?
A persistent tingling sensation in the throat or the sensation of coughing. Astringent taste is not a problem in soy milk made by coagulating soy milk because it passes through the mouth and throat as solid particles, but it is a problem mainly in the case of drinking soy milk. As a result of intensive studies to proactively eliminate or reduce the astringent taste in drinking soymilk, the present inventor has determined that a specific substance may be added to soymilk obtained from soybeans, and the soymilk may be further processed under specific conditions. The present inventors have discovered that this object can be achieved by the following methods, and have arrived at the present invention. That is, the gist of the present invention is to add 1 selected from sucrose fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, and sorbitan fatty acid ester to soy milk obtained from soybeans.
A method for producing beverage soymilk, which comprises adding at least one fatty acid ester, homogenizing it within one minute after the addition, and subjecting it to heat treatment at 70°C or higher during or after the homogenization. To explain the present invention in more detail, the soymilk targeted by the present invention includes coarse soymilk obtained from soybeans after grinding, soymilk after okara separation, and soymilk obtained by deodorizing these soymilks using conventional methods. Alternatively, modified soymilk (including mixed mixes of ice cream, pudding, etc.) with an astringent taste to which sugars, oils, or thickeners are added may also be mentioned. In the present invention, a fatty acid ester is added to such soymilk. The fatty acid ester is one or more selected from sucrose fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, and sorbitan fatty acid ester, and can be used in combination. In particular, in the case of sucrose fatty acid ester,
The amount of trifatty acid esters in the total amount of soymilk
It is preferable to take care so that the content is 0.04% by weight or more. Furthermore, propylene glycol fatty acid ester glycerin fatty acid ester and sorbitan fatty acid ester are each preferably used as a monofatty acid ester. Examples of the fatty acid of the fatty acid ester include stearic acid, palmitic acid, lauric acid, and oleic acid, among which stearic acid is preferably used. The amount of such fatty acid ester added is at least 0.02% by weight based on the total weight of soymilk. If the amount added is less than this, the desired effect cannot be obtained. For example, it is preferable to add 0.04% by weight or more to soybean milk obtained from regular whole soybeans. Also,
For example, when adding glycerin monofatty acid ester, addition of 0.3% by weight or more may affect the flavor of soymilk, so addition of about 0.2% by weight is preferable. These fatty acid esters may be added directly to soybean milk, but usually they are dispersed in water or dissolved in oil or a lipophilic solvent in an amount of 10% by weight or more, preferably 20% by weight or more. At the same time or immediately after the addition, homogenize and finely disperse it within 1 minute using turbulent stirring with foaming at a circumferential speed of 190 m/min or more, or using equipment with homogenization capacity equivalent to or higher than this. is preferred. More preferably, homogenization is completed within 30 seconds after adding the fatty acid ester. Homogenization after 1 minute has not substantially removed the astringent taste. The astringent taste can be eliminated by subjecting soybean milk to a heat treatment at 70° C. or higher, preferably 75° C. or higher, subsequent to or during the homogenization. Even if fatty acid ester is simply added to soymilk, if it is not homogenized within 1 minute and heat treated at 70°C or higher, the astringent taste removal effect will be low.
Therefore, the treatment according to the present invention is an absolutely necessary condition for eliminating the astringent taste of soybean milk. As detailed above, by adding a specific fatty acid ester to soybean milk obtained from soybeans as in the present invention and subjecting it to special treatment, the astringent taste, which was previously thought to be unavoidable, has been almost eliminated. Drinkable soy milk is obtained. The present invention will be described in more detail below based on Examples, but the present invention is not limited to the Examples unless it exceeds the gist thereof. In addition, in the following, % means weight % unless otherwise specified. Example 1 and Comparative Example 1 Moisture: 4%, 9 to 20 mesh pieces of new peeled, coarsely cracked soybeans were continuously ground while mixing 85°C oxygen-free hot water at a ratio of 1:8 (by weight). Subsequently, okara was separated to obtain crude soy milk. This crude soy milk has a solid content of 8.7% and a crude protein of 8.7%. After adjusting the pH to 7.2, the crude soy milk is mixed with 0.2% by weight of salt, 2.5% by weight of starch syrup, and 1% by weight of whey in a mixing tank. % was added, thoroughly stirred and dissolved, and then heated to 85°C. For the coarse soy milk heated in this way and the coarse soy milk,
Sucrose fatty acid ester SE-370 (manufactured by Ryoto Co., Ltd.)
0.15% by weight (0.07% as trifatty acid ester component)
A closed-type homogeneous dispersion machine (manufactured by Inoue Seisakusho) that rotates at a circumferential speed of 630 m/min with a liquid dispersed in water so that the liquid is dispersed in water so that the amount of water is 1.5% by weight) (manufactured by Inoue Manufacturing Co., Ltd.). The liquid was passed through a sand grinder (capacity 5) set at intervals of 30 seconds with a residence time of 30 seconds. Subsequently, the bubbles are floated in a static tank, and the liquid at the bottom is passed through a plate heat exchanger to 130°C, and immediately flashed into a vacuum can to rapidly cool the beverage soymilk of the present invention (adjusted to pH 6.7). Example 1) was obtained. On the other hand, the crude soymilk obtained in the first step of Example 1 was adjusted to pH 7.2 in the same manner, and the crude soymilk was further heated to 80°C, followed by 0.2% by weight of salt, 2.5% by weight of starch syrup, and 1% by weight of whey. , sucrose fatty acid ester SE-370 (manufactured by Ryoto Co., Ltd.) 0.15% by weight (0.07% by weight as trifatty acid ester component) and a commercially available antifoaming agent KM-
72F (manufactured by Shin-Etsu Chemical Co., Ltd., 30% silicone, 1% sorbitan fatty acid ester, and sucrose fatty acid ester)
0.5%) and 0.017% by weight were added respectively. The mixed liquid was heated using three blades (propeller type) with a radius of approximately 6 cm.
Under anaerobic conditions with a _N2 gas seal in a 50-capacity jar fermenter with a baffle plate,
Stirring was continued at a circumferential speed of 100 m/min (relatively gentle stirring with little generation of bubbles associated with 260 rpm stirring) for 10 minutes (extremely long time compared to the present invention). After stirring, a small amount of bubbles were raised to the surface, and the liquid at the bottom was passed through a plate heat exchanger to 130°C.
Immediately, it was flashed into a vacuum can and rapidly cooled to obtain soymilk of Comparative Example 1. The soybean milk of Example 1 and Comparative Example 1 thus obtained was subjected to a sensory test using a three-point comparison method for preference testing. The three-point comparison method is to mark the odd sample out of three samples, and to compare the odd sample with other samples and mark the one with the least astringent taste, and to write a note in the comments section to indicate whether or not there is an astringent taste. was set up and tested on a panel of 21 people. The judgment results are indicated by the number of ○ marks. (Note: The limit value for a three-point comparison for a preference test is 9 with a risk rate of 1%.) The judgment results are 18 for the number of identifications and 16 for the sample of Example 1, all marked with a circle. It was the one without 2. Regarding Example 1, number 12 indicated that the astringent taste was not a concern. From the above results, in Example 1, the circumferential speed was 630 m/min,
It was recognized that the astringency was greatly improved by turbulent stirring for about 30 seconds. In addition, from Comparative Example 1, it is recognized that even if gentle stirring and mixing without foaming is performed for a long time, homogenization is not achieved, and therefore, the astringent taste is not improved. Example 2 The coarse soymilk obtained in the first step of Example 1 was similarly PH
7.2 and further heated to 80°C, the crude soymilk was mixed with sucrose fatty acid ester SE-370 (manufactured by Ryoto Co., Ltd.).
0.15% by weight (as trifatty acid ester component)
A dispersion liquid in which 0.07% by weight) was previously dispersed in water was added. The mixed liquid was stirred for ₂₀ seconds at a circumferential speed of 300 m/min (800 rpm) in the same jar fermenter as used in Comparative Example 1 under anaerobic conditions with a N2 gas seal (foaming was intense). At a circumferential speed of 190 m/min, steam was passed through the jacket, and 95 m/min was reached 1 minute after the start of stirring.
The drinking soymilk of the present invention was obtained as a temperature. In order to compare the drinking soymilk thus obtained with the sample soymilk obtained in Comparative Example 1, a panel of six people
As a result of a sensory test using a two-point comparison method with multiple repetitions, all participants agreed that the sample of Example 2 had less astringent taste. In this way, even if the same mixing tank as in Comparative Example 1 is used, foaming occurs at a circumferential speed of 300 m/min for a short period of 20 seconds.
It was recognized that the effect of homogeneous dispersion by turbulent stirring is large. Examples 3 to 5 and Comparative Example 2 Whole soybeans were soaked in water containing 0.05% ascorbic acid and 0.05% sodium polyphosphate for 16 hours, and then drained. The obtained water-absorbed soybeans were put into a sealable grinder with a jacket, together with boiling water in an amount four times the amount (weight) of the water-absorbed soybeans, and ground under anaerobic conditions.Then, okara was separated. crude protein
Crude soy milk with a solid content of 3.6% and a solid content of 7.9% was obtained. A commercially available antifoaming agent, KM-72F (Shin-Etsu Chemical Co., Ltd.) was added to the obtained coarse soymilk.
Made of 30% silicone, sorbitan fatty acid ester 1
% and 0.5% sucrose fatty acid ester) is 0.017
% by weight was added, and homogenization and heat treatment were performed under the conditions described below to obtain drinking soymilk, and the astringent taste was determined under different conditions. The results are shown in Table-1. Homogenizer: Blender VA-10P (manufactured by Hitachi, Ltd.),
Longer stirring blade diameter: approximately 5.5 mm Rotation speed: Adjusted with a slider, and the rotation of the blade mounting nut was measured by pulling it upward through a rod fixed with a bearing. In addition, the liquid was stirred with the same device attached. Soy milk liquid volume: 200 ml of soy milk at 95°C Added fatty acid ester: Glycerin monostearate, 0.15% by weight of soy milk added as an aqueous dispersion Heating temperature: 78 to 85°C (for about 1 minute of stirring)

[Table] In Table-1, the astringency evaluation symbol is Comparative Example 1
In this evaluation, the astringent taste is compared with the sample's astringent taste. The results of this example show that even if the mixing container is changed to a mini-blender, the circumferential speed with foaming
It was found that by homogenizing within 1 minute by turbulent stirring at 190 m/min or more, an astringent taste mitigating effect was observed. On the other hand, after aging the same soymilk as that obtained in Examples 3 to 5 and Comparative Example 2 overnight, the liquid surface of the soymilk was scooped with a spa chiller and observed with a microscope. As shown in Table 2, GMS (glycerol monostearate) particles were discovered.

[Table] As is clear from Table 2, in Examples 3 to 5, homogenization was sufficiently performed, whereas in Comparative Example 2, coarse particles of GMS remained and homogenization was not performed. I understand. In this case, it can be observed with the naked eye that particles are attached to the wall of the transparent container containing soymilk. Example 6 Whole soybeans were soaked in water containing 0.05% ascorbic acid and 0.05% sodium polyphosphate for 16 hours, and then drained. The obtained water-absorbed soybeans were placed in a sealable grinder with a jacket, together with boiling water in an amount four times the amount (weight) of the water-absorbed soybeans, and ground under anaerobic conditions to separate okara. Furthermore, okara was washed with a small amount of water, and the washing water was combined to obtain crude soy milk with a crude protein content of 3.2% and a crude fat content of 1.5%. Monoglyceride emulsion MS (manufactured by Riken Vitamin Co., Ltd.) was added at 0.04% and 0.05% to the obtained crude soymilk.
%, 0.2% and 0.3% (each by weight) were added separately, and immediately homogenized under exactly the same conditions as in Example 2 (temperature during homogenization: 73-95°C). After that, it was cooled and left at room temperature for 5 hours to form A, B, C and D.
Sample soymilk was prepared. Sample soymilk E was prepared under exactly the same conditions as A to D, except that water was added instead of monoglyceride. For sample soymilk A to E, (AE), (BE), (CE),
A sensory test was conducted on the astringent taste of the combination of (CD) using a two-point comparison method. The sensory test was conducted by a panel of 6 people,
The panel was repeated three times, making a total of 18 judgments. (When the number of judgments is 18, the risk rate is 5% and 14, and the risk rate is 1%.
(Significant above the limit value of 15) Judgment is made by marking the one with the least astringent taste,
The results are indicated by the number of ○ marks. As a result, AE comparison A: 15, E: 1, number 2 with no difference BE comparison B: 18, E: 0 CE comparison C: 18, E: 0 CD comparison C: 5, D: 3, no difference The number of judgments was 10 (out of 18 judgments, 13 were marked with D as having a strong off-flavor taste.) In this experiment, with the addition of 0.04% by weight of Monoguri,
It has been recognized to be effective in reducing astringent taste. Sensory testing of astringent taste is a difficult task because the astringent taste is long-lasting, but all the results showed that when 0.05% or more was added, all participants acknowledged the effect of reducing the astringent taste. Also 0.3%
In the case of addition, almost no astringent taste is felt, but there are complaints of off-flavor and taste, and there remains a problem with negative effects other than the astringent taste. Further, during homogenization, hard foam is generated, which is a problem. Comparative Examples 3 and 4 Water-absorbed soybeans obtained in the same manner as in Example 6 were crushed while adding water to a water amount four times the amount (weight) of the water-absorbed soybeans, and then heated to 95°C in a steamer. For this purpose, we used Emulgy Super (manufactured by Riken Vitamin Co., Ltd., 90% monoglycerite) as a commercially available antifoaming agent.
_CaCO3 5%, soy phospholipid 4.3% and silicone
Soybean milk (composition of 0.7%) was added in an amount of 0.15% by weight based on the bean paste and homogenized under the same conditions as Comparative Example 2 to prepare soymilk (Comparative Example 3 sample). On the other hand, another antifoaming agent, Nitsusan Deisfoam
FD-1 (manufactured by NOF Corporation, 70.5% sorbitan fatty acid ester, 1.3% glycerin fatty acid ester, 24.0% propylene glycol, sucrose fatty acid ester)
Soy milk (Comparative Example 4 sample) was homogenized under the same conditions as Comparative Example 2, except that the composition was changed to 1.2% and 3.0% silicone. After storing the two types of samples in the refrigerator overnight,
Regarding these samples and sample soymilk E used in Example 6, (Comparative Example 3 Sample and E), (Comparative Example 4 Sample and E)
A sensory test was conducted using the two-point comparison method in exactly the same manner as in Example 6. As a result, (Comparative Example 3 sample and E) Comparative Example 3 sample: 5, E:
3. (Number 10 with no difference) (Comparative example 4 sample and E) Comparative example 4 sample: 4, E:
A judgment result of 1 (number 13 assuming no difference) was obtained. As in the conventional method of use as an antifoaming agent, stirring similar to natural convection without foaming hardly improves the astringent taste. Example 7 Without immersing the peeled soybeans in water, they were placed into the grinder used in Example 6 together with 90% hot water of 8 times the amount (weight) of the peeled soybeans and ground to separate okara. did. Furthermore, okara was washed with hot water and the washing liquid was combined to obtain crude soy milk with a crude protein content of 2.1% and a crude fat content of 1.0%. The obtained crude soymilk is treated with sucrose fatty acid ester and
0.5% by weight of SE-1170 (manufactured by Ryoto Co., Ltd.) (0.05% by weight as tristearate ester content), and 0.1% by weight of sucrose fatty acid ester SE-1570 (manufactured by Ryoto Co., Ltd.) % (0.05% by weight as tristearic acid ester content) were homogenized under exactly the same conditions as in Example 6, and then stored in a refrigerator overnight to prepare sample soymilk F and G. With the combination of these samples and sample soymilk E used in Example 6, (EF) and (EG), Example 6
In exactly the same manner as above, a sensory test was conducted using the two-point comparison method. As a result, the combination of EF, E: 0, F: 16, number 2 with no difference, the combination of EG, E: 0, G: 15, number 3 with no difference, and the addition of sucrose fatty acid ester resulted in convergence. It has been shown to be effective in reducing taste. Also, similar to Example 6, foaming during homogenization was large. Examples 8 and 9 The dehulled soybeans were placed into the grinder used in Example 6 together with 95°C hot water in an amount 8 times the amount (weight) of the dehulled soybeans and polished under anaerobic conditions without soaking them in water. Crushed and further separated okara yields 3.7% crude protein.
Crude soy milk with a crude fat content of 1.9% was obtained. For the coarse soy milk,
0.1 weight of a mixture of 80% propylene glycol fatty acid ester Homotex PS-90 (manufactured by Riken Vitamin Co., Ltd.) and 20% sucrose fatty acid ester SE-570 (manufactured by Ryoto Co., Ltd.) in the form of water dispersion. % and immediately homogenized under the same conditions as in Example 5 (temperature during homogenization: 70°C).
~95℃), then cooled and left at room temperature for 3 hours.
Sample soymilk (H) of Example 8 was prepared. On the other hand, sorbitan fatty acid ester span 60
Example 9 was carried out in exactly the same manner except that a mixture of 80% sucrose fatty acid ester SE-570 (manufactured by Riken Vitamin Co., Ltd.) and 20% sucrose fatty acid ester SE-570 was added to soymilk in the form of water dispersion.
Sample soymilk (I) was prepared. Furthermore, for comparison, a sample soymilk (J) was prepared in exactly the same manner except that no fatty acid ester or the like was added and only water was added. A sensory test was conducted on the astringency of these sample soymilk samples using the combination of (HJ) and (IJ) using the same two-point comparison method as in Example 6. The number 3 is a combination of IJ with no difference, I: 16, J: 1, and the number 1 with no difference, and is mainly composed of propylene glycol fatty acid ester and sorbitan fatty acid ester (Note: When used alone, water dispersibility However, the effect of reducing the astringent taste was observed in the surfactant (mixed with 20% sucrose fatty acid ester). Also, in all cases, hard foaming was observed during homogenization. Example 10 Crude soy milk obtained in the same manner as in the first part of Examples 8 and 9 was treated with sucrose fatty acid ester SE-370 (sucrose fatty acid ester).
0.1% by weight (0.44% by weight as tristearate) was added in the form of water dispersion, and immediately homogenized under the same conditions as in Example 5 (temperature 86-95℃, 30% by weight).
2 seconds), then cooled and stored in a refrigerator overnight to prepare sample soymilk (K) of Example 10. The sample soymilk (K)
The sample soymilk (J) used in Examples 8 and 9 was subjected to a sensory test using a two-point comparison method in exactly the same manner as in Example 6. As a result, it was found that drinking soymilk with J: 0 and K: 18 and almost no astringent taste could be obtained. Examples 11 and 12 Soybean salad oil (monoglyceride 20%
3 wt.
The sample soymilk (L) of Example 11 was prepared by storing it in the refrigerator overnight. On the other hand, the sample soymilk of Example 12 (M )It was created. For these samples and the sample soymilk (J) used in Examples 8 and 9, a sensory test was conducted using a combination of (JL) and (JM) using a two-point comparison method in exactly the same manner as in Example 6. The results were: JL combination J: 1, L: 15, number 2 with no difference; JM combination J: 0, M: 16, number 1 with no difference. Comparative Example 5 Sucrose fatty acid ester was used as SE-1570 (manufactured by Ryoto Co., Ltd.)
Beverage soymilk was obtained in the same manner as in Example 2, except that the amount added was changed to 0.2% by weight (0.01% by weight as tristearate content). The obtained soymilk was treated in exactly the same manner as in Example 1, and 3
A sensory test was conducted using a point comparison method, but no improvement in astringency was observed. Comparative Example 6 Soybean salad oil (containing 10% monoglyceride) was added to crude soymilk obtained in the same manner as in Examples 8 and 9.
3% by weight was added, immediately homogenized under the same conditions as in Example 5 (temperature 76 to 95°C), cooled, and stored in the refrigerator overnight to obtain sample soymilk, which was combined with the sample used in Example 8. A sensory test was conducted in combination with soy milk (J) using a two-point comparison method in exactly the same manner as in Example 6, but there was no difference between the two. This result suggests that when oil is added to soymilk, no astringent taste improvement effect is observed when a surfactant is added to the added oil in an amount less than the commonly used maximum limit of 10%. (The amount of surfactant added can be calculated as 0.3% by weight based on the soy milk.) Example 13 To the crude soy milk obtained in the same manner as in the first part of Examples 8 and 9, sucrose fatty acid ester SE-370 (diamond) was added. sugar
An aqueous dispersion of 0.05% by weight of corn oil (Sucrose fatty acid ester, SE -370 (contains 5% by weight)
% by weight was added, immediately homogenized under the same conditions as in Example 5, and then stored in a refrigerator overnight to prepare a sample soymilk (N). The sample soymilk (N) and the sample soymilk (J) used in Examples 8 and 9 were treated in exactly the same manner as in Example 6.
A sensory test was conducted using the point comparison method. The results were number 3 with J: 0, N: 15, and no difference. From the results of this example, it is determined that the effect of the surfactant for oil emulsification and the effect of the surfactant in removing astringency are different. Example 14 Rough soy milk was obtained in the same manner as in Example 6, except that water-absorbed soybeans obtained in the same manner as in the first part of Example 6 and boiling water in an amount three times the amount (weight) of the water-absorbed soybeans were used. . The crude soymilk contained 4.8% crude protein and 2.4% crude fat. Add 0.15% corn oil (monoglyceride) containing 10 times the amount of monoglycerides to the obtained crude soymilk.
While adding a solution in which 0.135wt%) was dissolved,
The soymilk sample (P) was then homogenized under the same conditions as in Example 1 (temperature 65-95°C) through a homogenizer that heats the jacket, and stored in a refrigerator overnight to prepare a sample soymilk (P). On the other hand, only 0.015% by weight of corn oil was added to crude soymilk, which was immediately homogenized under the same conditions as in Example 1 (temperature: 65-95°C), and a sample soymilk (Q) was prepared in the same manner. For the sample soymilk (P) and (Q), 2
A sensory test using a three-point comparison method was repeated several times. As a result, the number of times of correct identification was 19, of which the number of times (P) was good was 16, all of which were highly significant. This example revealed that using a small amount of oil improves the fluidity of the monoglyceride solution, making it easier to add, and that the added oil hardly interferes with the astringent taste removal effect, and also improves the quality of soymilk. The results showed that the results also improved.

Claims (1)

[Scope of Claims] 1. One or more fatty acid esters selected from sucrose fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, and sorbitan fatty acid ester are added to soymilk obtained from soybeans for 1 minute after addition. 1. A method for producing beverage soymilk, which comprises homogenizing the soymilk within a temperature of 70°C or more, and subjecting the soymilk to heat treatment at 70°C or higher during or after the homogenization. 2. The production method according to claim 1, wherein the fatty acid ester added to soymilk is one or more selected from sucrose fatty acid ester, propylene glycol monofatty acid ester, glycerin monofatty acid ester, and sorbitan monofatty acid ester. 3. The production method according to claims 1 and 2, characterized in that the fatty acid ester is added to soymilk as a solution in which 10% by weight or more of the fatty acid ester is dissolved in oil or a lipophilic solvent. 4 As a fatty acid ester added to soymilk, the trifatty acid ester component is 0.04% by weight based on the total amount of soymilk.
2. The manufacturing method according to claim 1, wherein the sucrose fatty acid ester as described above is used.