JPS63148953A - Preparation of soya milk - Google Patents

Abstract

PURPOSE:To prepare the objective soya milk useful for alimentotherapy for renopathy, parathyroid disorder, vitamin D cacochymia, osteoporosis, calcium and phosphorus dysbolism, etc. by using processed soybean having phosphorus and potassium contents decreased below respective specific levels as a raw material. CONSTITUTION:The objective soya milk is prepared by using processed soybean having phosphorus and potassium contents of <=11mg and <=40mg per 1g of protein, respectively, as a raw material. The processed soybean can be prepared by immersing soybean in an aqueous solution of 3.0-6.5pH, thereby eluting the phosphorus and potassium components in the soybean into said aqueous solution.

Description

TECHNICAL FIELD The present invention relates to an improved process for making soy milk, and more particularly to a process for making soy milk with reduced phosphorus and potassium content. The soymilk obtained by the production method of the present invention is rich in high-quality protein and has significantly lower phosphorus and potassium contents than conventional soymilk, so it is particularly suitable for use in dietary therapy for kidney diseases and the like.

(Prior art and its problems) In the diet therapy for kidney disease, it has traditionally been important to control the intake of protein, minerals, etc. according to the disease state, but in recent years, many patients with kidney failure have developed osteodystrophy. It has become clear that complications such as kidney disease and hyperlipidemia occur, and it is desired to develop a kidney disease diet that can prevent and improve these complications as well.

Soybeans are known to have antihyperlipidemic effects because they are rich in high-quality vegetable protein, dietary $Jliil, and unsaturated fatty acids. Therefore, soy milk made from soybeans is considered to be suitable as a food for patients with kidney disease and the like. However, on the other hand, soybeans contain a lot of potassium and phosphorus (about 2,000η of potassium and about 6,001ft of phosphorus per 100g of edible food).
g) Therefore, in that sense, it is not necessarily suitable for patients with renal disease. In other words, in patients with kidney disease, potassium and phosphorus are not excreted sufficiently, so if a large amount of potassium is ingested, blood potassium levels will rise, leading to symptoms such as chest tightness and numbness in the hands and feet, and in the worst case, cardiac arrest. It may even lead to. In addition, when phosphorus intake is high, blood phosphorus concentration increases,
It may cause abnormalities in calcium metabolism such as osteodystrophy. However, since conventional soymilk is prepared using ordinary soybeans as raw materials, the amounts of phosphorus and potassium have not been sufficiently reduced.

Therefore, by using soybeans in which the phosphorus and potassium contents in soybeans have been selectively reduced as a raw material, soybean milk can be made into a much more desirable kidney powder.

(Means for Solving the Problem) An object of the present invention is to provide a method for producing soymilk with reduced phosphorus and potassium contents. This is achieved by a method of producing soymilk using treated soybeans having phosphorus and potassium contents of less than 11m9 and less than 40η, respectively.

(Detailed Description of the Invention) The production method of the present invention involves soaking treated soybeans in which the amounts of phosphorus and potassium per gram of protein are 11 mg or less and 407 Fl or less, respectively, in water, pulverizing, and heating to remove solids. This is easily done by removing the

The processed soybeans used as raw materials in the production method of the present invention have selectively reduced phosphorus and potassium contents compared to natural soybeans. The amounts of phosphorus and potassium in natural soybeans vary depending on their quality, production area, etc., but the edible portion J
Approximately 600 ~ (approximately 17 ~ phosphorus per 1 g of protein)
), potassium at about 2, OOOffIg (about 57!Itg per 1g of protein). If the soybeans are defatted soybeans, add approximately 600 In9. Potassium about 2.5
Contains 00η.

The processed soybeans used in the present invention contain phosphorus of about 4,201 ftg or less (approximately 11 or less per 1 g of protein) and potassium of about 1,4001 ftg or less (approximately 401 q.
below).

It preferably contains about 300 to less than 300 g of phosphorus (less than about 8 III g) and about 1.00 g of potassium.
Contains 0#2ff or less (approximately 30 IItg or less), more preferably approximately 1804 or less phosphorus (approximately 5mg
below) and potassium below about 600 Irtg (about 2
04Q lower) Contains.

Although the phosphorus and potassium contents of the processed soybean are reduced as described above, useful components such as protein, lipid, calcium, iron, and vitamins are retained.

Such treated soybeans are produced by immersing soybeans in an aqueous solution having a pH of 3.0 to 6.5, and eluting the phosphorus and potassium components in the soybeans into the aqueous solution.

The soybeans used as raw materials may be granular before being crushed, and whole soybeans, dehulled soybeans, groats, etc. can be used. The reduction of phosphorus content by soaking is faster in dehulled soybeans, so when whole soybeans are used as a starting material, the seed coat can be removed by peeling off the seed coat before soaking or by vigorously stirring the soybean in the soaking liquid. It is desirable to peel the soybean cotyledons so that they can come into direct contact with the soaking liquid.

In the above soybean treatment, PTL is used as the soaking liquid.3. Q
An aqueous solution adjusted to ~6.5 is used. As the pH adjuster for the aqueous solution, non-acid or organic acids commonly used in food processing are used. For example, inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and organic acids such as formic acid, acetic acid, citric acid, lactic acid, adipic acid, malic acid, ascorbic acid, and succinic acid are preferably used.

The most important thing in this method is to select soaking conditions that can reduce the phosphorus and potassium contents without losing useful components such as protein and lipid contained in soybeans. Approximately 75% of the phosphorus in soybeans exists as phytic acid, but it is known that soybeans also contain an enzyme called fillase, which hydrolyzes phytic acid to produce inositol and phosphoric acid. There is. Phytic acid itself has the property of being easily adsorbed by proteins, so it is difficult to separate from other soybean components, but phosphoric acid produced by phytic acid decomposition is relatively easily eluted into the soaking liquid, just like potassium. Therefore, the solution conditions involved in the expression of fillase activity, particularly the pH and temperature of the immersion solution, are considered to be requirements that affect the efficiency of phosphorus removal. Add soybeans to dilute acid solution;
pN 3, θ ~ 6.5, preferably pH 3.5 ~ 6.0
The phosphorus and potassium content in soybeans can be reduced depending on the soaking time by maintaining the liquid temperature within the range of 10 to 80°C, preferably 20 to 70'C and stirring. be done.

By increasing the ratio of the amount of soaking liquid to soybean solids, or by intermittent or continuous exchange of the soaking liquid, the phosphorus and potassium contents can be reduced more quickly.

The soaking time is approximately 5 to 36 hours depending on the soaking temperature.

Since PTL changes gradually during immersion, it is desirable to maintain the pH at a predetermined value using a PTL controller or the like.

Further, in the treatment of the soybeans, following the soaking process 9a, the soybeans are separated from the soaking liquid, and the separated soybeans are treated with ptl.5.
This is more preferably carried out by washing with water of 0 to 9.01, preferably 6.0 to 8.0. Particularly when defatted soybeans are used as a raw material, adding the above-mentioned washing step will greatly improve the phosphorus removal rate.

The activity of phytuse in soybeans is higher on the acidic side, but undecomposed phytic acid remains in defatted soybeans after soaking.
The solubility of this phytic acid is higher near neutrality. The reason why phosphorus removal, etc. increases when defatted soybeans are washed with near-neutral water is thought to be because phytic acid is thereby eluted. In the case of natural whole-grain soybeans, phytic acid is adsorbed to proteins and is not easily eluted, but in the case of defatted soybeans, it is easily dissociated from proteins due to the action of phytose, and the cell structure is improved through the defatting process. It is presumed that the change in phytic acid also made it easier to elute phytic acid from inside the cells. The main object of the present invention is to produce soymilk with reduced phosphorus and potassium content using the above-mentioned treated soybeans as raw materials. Production of soybean milk is easily carried out by soaking in water, crushing, heating, and removing solid matter according to conventional methods. If the above-mentioned processed soybeans, which are raw materials, are dried and stored in advance, it is preferable to soak them before pulverization to sufficiently swell them. If performed, dipping at this point may be omitted. Wet pulverization with the addition of water is preferable for pulverization, but slurry may also be obtained by adding wet pulverization of dry pulverization. Heating is 10-150
°C, preferably 80-140 °C, more preferably 90-140 °C
It is carried out at 130°C, and it does not matter before or after pulverization. Heating!
This is done for the purpose of inactivating nutritionally inhibiting factors such as #substances and trypsin inhibitors. If these factors are not inactivated, the digestibility of soymilk will deteriorate. In addition, this heating can inactivate lipoxygenase, which causes the grassy taste of soymilk. Removal of solids from the slurry is accomplished by centrifugation or filtration. The obtained crude soymilk product is used as it is or after being homogenized with a homogenizer, heat-treated and filled into a container to produce a soybean milk product. If desired, carbohydrates, minerals, oils and fats, thickeners, fruit juice, flavorings, etc. can be added to the soymilk without departing from the purpose of the present invention.

Next, the present invention will be briefly and specifically explained with reference to Reference Examples and Examples.

Reference example 1 After thoroughly washing 500g of dehulled soybeans with water, 102 ptl
3.5 into a citric acid solution. The soybeans were stirred for 24 hours at a very low temperature to the extent that the soybeans slowly flowed in the soaking container.

Thereafter, the soaking liquid was discarded and the soybeans were collected.

As a result of the above treatment, 72.7% of phosphorus and 84.8% of potassium in soybeans were removed, and the phosphorus content per 100g of dry matter decreased from 587ffig before treatment to 194ffg.
At the same time, potassium was reduced from 20,651 grams to 381 grams. Phosphorus was measured using the phosphorus-molybdic acid method, and potassium was measured using atomic absorption spectrometry. On the other hand, the soybean solid content was 82.4% and the protein yield was 90.1%.

Reference Example 2 After washing 500 g of dehulled soybeans with water, they were added to water in Step 51. The pH was maintained within the range of 4.5 to 6.0 by adding lactic acid as appropriate, and the mixture was stirred while maintaining the liquid temperature at 50°C. 6 hours after the start of soaking, discard the soaking liquid and add 51 liters of fresh water.
was added to adjust the temperature to I)H5° with lactic acid, and the mixture was immersed in a colander at 50°C for 18 hours. Thereafter, the soaking liquid was discarded and the soybeans were collected.

As a result of this treatment, 76.1% of phosphorus and 88.0% of potassium in soybeans were removed, resulting in a content of 1,791,129 mg of phosphorus and 314 mg of potassium per 100 g of dry matter.
It was reduced to On the other hand, the soybean solid content was 78.6% and the protein yield was 85.6%.

Reference Example 3 After adding 1 kg of dehulled soybeans to 41 water, acetic acid was added as appropriate using a pJ'I controller to adjust the pH to 5.5.
The temperature of the liquid was maintained at 50℃, and the immersion liquid container contained 2
J! Water heated to 50°C was continuously injected at a flow rate of /hr, while the same amount of immersion liquid was discharged to reduce the immersion liquid amount to 5J.
The mixture was stirred at room temperature for 24 hours.

After the soaking process was completed, the soaking liquid was discarded and the soybeans were collected.

As a result of the above treatment, 83.6% of phosphorus and 99.9% of potassium in soybeans were removed, resulting in a content of 133q of phosphorus and 2.51 of potassium per 100g of dry matter! It was reduced to J. On the other hand, the soybean solid content was 72.0% and the protein yield was 75.9%.

Reference Example 4 10 g of defatted soybeans were immersed in 200 m of water, acetic acid was added as appropriate, and the immersion liquid was stirred while maintaining the pH at 5.5°C @ 5G°C. 6 hours after the start of soaking, discard the soaking liquid and add 1 liter of fresh water.
00d was added and stirred at room temperature for 30 minutes for washing. The washing liquid was discarded, and the soybeans were collected after performing the same washing process once more.

The same operation was carried out by changing the soaking time and the number of washings.
The removal rate of phosphorus, potassium, and protein contained in processed soybeans was measured. The results are shown in Table 1.

Table 1 Phosphorus, potassium and protein removal rate The numbers in parentheses are per 1Q of protein. The content (η) of P or K is shown.

From P Nilin: Potassium N: I White Matter Table 1 shows that when defatted soybeans are used as raw materials, approximately 60% of phosphorus is removed by 2-hour soaking, and this removal rate remains the same even if the soaking time is extended to 6 hours. Although there is little improvement, the removal rate can be increased to about 20% by performing two cleaning treatments.
It is clear that there will be an increase. The potassium removal rate improves with increasing soaking time and washing frequency.

Reference l! 45 1 kg of defatted soybeans was poured into 20 liters of water. Acetic acid was added as appropriate, and the immersion liquid was stirred while maintaining the temperature at 50° C. in the range of 1) H5.0 to 6.0. Three hours after the start of immersion, the immersion liquid was discarded, water 101 was newly added, and the mixture was stirred at air temperature for 30 minutes for washing. The washing solution was discarded and the soybeans were washed two more times (three times in total), and then the soybeans were collected. The removal rate of phosphorus and potassium in the obtained processed soybeans was 90.
They were 7% and 96.0%. Edible (dry)
The content per gram of IGO is phosphorus 1567+29, potassium 134■, and the content per gram of protein is phosphorus 28
8/Q, potassium 2.487115F. on the other hand,
The yield is 60.1% for soybean solids and γ0.4 for protein.
%Met.

Example 1 Production of soybean milk The treated soybeans obtained in Reference Example 3 were wet-milled by adding 80°C hot water at 50°C. Calcium hydroxide is added to the resulting raw liquid to neutralize it, and insoluble matter (okara) is filtered out using a filter cloth, resulting in homogeneous soymilk 30%! I got it.

The solid content concentration of the obtained soymilk was 11%, and the pll was 7.4. The content per 100g of solid content is 171J of phosphorus.
The content per gram of protein was 4.8q of phosphorus and 8#t9 of potassium. Furthermore, 99% of sugar, 2.5g of vegetable oil, 0.259% of calcium carbonate, and 1.5g of coffee-style seasoning were added and dissolved in 86.89% of this soy milk.
A soy milk beverage with extremely good flavor was obtained.

(Specific functions and effects of the invention) In producing soymilk, the present invention uses protein 1 as a raw material.
Phosphorus and potassium per gram are each 11715
According to the present invention, the soybean milk production method is characterized by using treated soybeans that are less than F and less than 4011 g. It is possible to produce soymilk with selectively lower phosphorus and potassium contents compared to soybean milk. Phosphorus in foods combines with calcium during digestion and absorption to form insoluble calcium phosphate, which prevents calcium absorption. Therefore, the soybean milk of the present invention with a reduced phosphorus content is useful for dietary therapy for patients with kidney disease, parathyroid disorders, vitamin D metabolism disorders, osteoporosis, and calcium or phosphorus metabolism disorders.

In addition, the soybean milk of the present invention with a low potassium content is useful not only for kidney disease patients but also for dietary therapy for patients with heart disease.

Claims (1)

[Claims] 1) A method for producing soy milk, characterized in that treated soybeans containing 11 mg or less of phosphorus and 40 mg or less of potassium per gram of protein are used as raw materials.